(ARA) - Many people turn to a comforting bowl of soup to take the bite out of chilly winter days. January is National Soup Month, and what better time to discover just how simple it can be to make sensational homemade soups? Whether serving soup as part of an entertaining menu or an easy weeknight meal, making soup from scratch does not have to require hours in the kitchen.
Shortcuts, like starting with ingredients such as 100% natural Swanson chicken broth, which provides an ideal blend of stock, vegetables, herbs and seasonings, make it easy to create the perfect foundation for every soup recipe.
Here are some quick tips to help you enjoy soup this month and throughout the year:
* Cook up a family favorite during the weekend and save leftovers for school and work lunches or for suppers throughout the week.
* Entertaining? Turn your party into a soup sampler. Ask each guest to bring their favorite soup and serve in cups, ramekins or even shot glasses to encourage people to try all the different varieties.
* Fire up the slow cooker. In the morning, place ingredients into your slow cooker. Let the soup simmer throughout the day and you'll come home to an inviting aroma and a dinner that's ready to enjoy. Add a crusty bread or salad to round out the meal.
Twice-Baked Potato Soup and Savory Vegetable Beef Soup are two soups that can be prepared in under an hour. Both are sure to please friends and family. For more flavorful soup recipes, visit www.SwansonBroth.com and www.CampbellsKitchen.com.
Twice-Baked Potato Soup
Prep: 10 minutes
Cook: 45 minutes
Makes: 8 servings
6 large potatoes
2 tablespoons butter
1 small sweet onion, finely chopped (about 1/2 cup)
5 cups Swanson Chicken Broth (Regular, Natural Goodness or Certified
Organic)
1/4 cup light cream
1 tablespoon chopped fresh chives
Toppers
1. Heat the oven to 425 F. Prick the potatoes with a fork. Bake for 30 minutes or until the potatoes are tender. Remove the potatoes to a bowl and cover the bowl. Let the potatoes stand for 10 minutes. Remove the skin from the potatoes and mash the pulp.
2. Heat the butter in a 3-quart saucepan. Add the onion and cook until it's tender. Stir in the broth and 5 cups potato pulp.
3. Place 1/3 of the broth mixture into a blender or food processor. Cover and blend until smooth. Pour the mixture into a medium bowl. Repeat the blending process twice more with the remaining broth mixture. Return all of the puréed mixture to the saucepan. Stir in the cream and chives and cook for 5 minutes or until the mixture is hot. Season as desired.
4. Spoon 1/4 cup remaining potato pulp into each of 8 serving bowls. Divide the broth mixture among the bowls. Serve with one or more Assorted Toppers.
Assorted Toppers: Cooked crumbled bacon, shredded Cheddar cheese and/or sour cream.
Time-Saving Tip: Microwave the potatoes on HIGH for 10 to 12 minutes or until they're fork-tender.
Serving Suggestion: Serve with endive and sliced pear salad with lemon mustard vinaigrette sprinkled with crumbled blue cheese. For dessert serve chocolate eclairs.
Savory Vegetable Beef Soup
Prep: 10 minutes
Cook: 20 minutes
Makes: 6 servings
1 3/4 cups Swanson Beef Broth (Regular, Lower Sodium or Certified Organic)
2 medium potatoes, cut into cubes
1 cup cubed cooked beef
3 cups V8 100% Vegetable Juice
1 can (about 8 ounces) whole peeled tomato, cut up
1 bag (16 ounces) frozen mixed vegetables
1/4 teaspoon dried thyme leaves, crushed
1/8 teaspoon ground black pepper
1. Place the broth and potatoes in a 4-quart saucepan and heat to a boil over medium-high heat. Reduce the heat to low. Cover and cook for 5 minutes or until the potatoes are tender.
2. Stir the beef, vegetable juice, tomatoes, vegetables, thyme and black pepper in the saucepan. Cover and cook for 15 minutes or until the vegetables are tender.
Serving Suggestion: Serve with a tossed salad and Ranch salad dressing. For dessert serve dark chocolate cookies with vanilla cream filling.
Courtesy of ARAcontent
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Showing posts with label vegetable. Show all posts
Showing posts with label vegetable. Show all posts
Monday, January 11, 2010
Tuesday, September 29, 2009
Majority of Americans not Meeting Recommendations for Fruit and Vegetable Consumption
CDC Issues First State by State Report
No U.S. state is meeting national objectives for consumption of fruits and vegetables, according to the first report to provide state-by-state data about fruit and vegetable consumption and policies that may help Americans eat more fruits and vegetables.
"State Indicator Report on Fruits and Vegetables, 2009" was released today by the Centers for Disease Control and Prevention.
The Healthy People 2010 objectives aim for at least 75 percent of Americans to eat the recommended two or more daily servings of fruit, and for at least 50 percent of Americans to eat the recommended three or more servings of vegetables daily. However, CDC surveys indicate that only 33 percent of adults meet the recommendation for fruit consumption and 27 percent get the recommended servings of vegetables. The statistics are even worse for high school students - 32 percent report eating at least two servings of fruit daily and 13 percent say they eat at least three servings of vegetables each day.
"A diet high in fruits and vegetables is important for optimal child growth, maintaining a healthy weight, and prevention of chronic diseases such as diabetes, heart disease and some cancers, all of which currently contribute to health care costs in the United States," said Dr. William H. Dietz, director of CDC's Division of Nutrition, Physical Activity, and Obesity. "This report will help states determine what is taking place in their communities and schools and come up with ways to encourage people to eat more fruits and vegetables."
The report highlights consumption and three key policy and environmental areas:
Healthier Food Retail: Retailers, such as supermarkets and grocery stores that stock a variety of high-quality fruits and vegetables are a critical asset for the health of residents.
* Only eight states have a policy for healthier food retail improvements, which can help increase the number of full-service grocery stores in areas where they are unavailable, increase the availability of healthier foods in small food stores, and promote healthier foods through information at the point of purchase.
Availability of Healthier Foods in Schools: Schools are in a unique position to influence and promote fruit and vegetable intake among youth, school staff, parents, and other community members.
* Only 1 in 5 (21 percent) middle and high schools offer fruits and non-fried vegetables in vending machines, school stores or snack bars.
* 21 states have a policy to support farm-to-school programs that can increase access to fruits and vegetables as well as teach school children about nutrition and agriculture.
Food System Support: A systems approach to food considers many factors involved in getting fruits and vegetables from farms to consumers, including the roles of growers, processors and retailers. Food policy councils are organizations made up of many agencies and community organizations that look at access of fresh produce at the community and state levels. These councils make recommendations about policies and programs such as farm-to-school programs, community gardens, farmers markets and availability of fresh produce in supermarkets.
* 20 states have a state-level food policy council, and 59 local food policy councils exist across the nation.
"We have seen the tremendous benefit of state and local officials, health professionals, employers, food store owners, farmers, school staff, and community members working together on food and nutrition issues," said Heidi Michels Blanck, Ph.D., CDC epidemiologist. "Their efforts can help to increase the availability of affordable healthier food choices such as fruits and vegetables."
The State Indicator Report on Fruits and Vegetable, 2009 is available at http://www.fruitsandveggiesmatter.gov/indicatorreport/.
CDC is a partner in the national fruit and vegetable program and provides resources for September National Fruits & Veggies - More Matters month at http://www.fruitsandveggiesmatter.gov.
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No U.S. state is meeting national objectives for consumption of fruits and vegetables, according to the first report to provide state-by-state data about fruit and vegetable consumption and policies that may help Americans eat more fruits and vegetables.
"State Indicator Report on Fruits and Vegetables, 2009" was released today by the Centers for Disease Control and Prevention.
The Healthy People 2010 objectives aim for at least 75 percent of Americans to eat the recommended two or more daily servings of fruit, and for at least 50 percent of Americans to eat the recommended three or more servings of vegetables daily. However, CDC surveys indicate that only 33 percent of adults meet the recommendation for fruit consumption and 27 percent get the recommended servings of vegetables. The statistics are even worse for high school students - 32 percent report eating at least two servings of fruit daily and 13 percent say they eat at least three servings of vegetables each day.
"A diet high in fruits and vegetables is important for optimal child growth, maintaining a healthy weight, and prevention of chronic diseases such as diabetes, heart disease and some cancers, all of which currently contribute to health care costs in the United States," said Dr. William H. Dietz, director of CDC's Division of Nutrition, Physical Activity, and Obesity. "This report will help states determine what is taking place in their communities and schools and come up with ways to encourage people to eat more fruits and vegetables."
The report highlights consumption and three key policy and environmental areas:
Healthier Food Retail: Retailers, such as supermarkets and grocery stores that stock a variety of high-quality fruits and vegetables are a critical asset for the health of residents.
* Only eight states have a policy for healthier food retail improvements, which can help increase the number of full-service grocery stores in areas where they are unavailable, increase the availability of healthier foods in small food stores, and promote healthier foods through information at the point of purchase.
Availability of Healthier Foods in Schools: Schools are in a unique position to influence and promote fruit and vegetable intake among youth, school staff, parents, and other community members.
* Only 1 in 5 (21 percent) middle and high schools offer fruits and non-fried vegetables in vending machines, school stores or snack bars.
* 21 states have a policy to support farm-to-school programs that can increase access to fruits and vegetables as well as teach school children about nutrition and agriculture.
Food System Support: A systems approach to food considers many factors involved in getting fruits and vegetables from farms to consumers, including the roles of growers, processors and retailers. Food policy councils are organizations made up of many agencies and community organizations that look at access of fresh produce at the community and state levels. These councils make recommendations about policies and programs such as farm-to-school programs, community gardens, farmers markets and availability of fresh produce in supermarkets.
* 20 states have a state-level food policy council, and 59 local food policy councils exist across the nation.
"We have seen the tremendous benefit of state and local officials, health professionals, employers, food store owners, farmers, school staff, and community members working together on food and nutrition issues," said Heidi Michels Blanck, Ph.D., CDC epidemiologist. "Their efforts can help to increase the availability of affordable healthier food choices such as fruits and vegetables."
The State Indicator Report on Fruits and Vegetable, 2009 is available at http://www.fruitsandveggiesmatter.gov/indicatorreport/.
CDC is a partner in the national fruit and vegetable program and provides resources for September National Fruits & Veggies - More Matters month at http://www.fruitsandveggiesmatter.gov.
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Monday, September 28, 2009
Eat Healthfully On A Budget
(NAPSI)-Here's food for thought: Eating lots of colorful fruits and vegetables can be a sound investment in long-term health. They're loaded with healthy fiber, vitamins and minerals, and eating them helps maintain a healthy weight and may reduce the risk of many diseases.
All forms of fruits and vegetables-fresh, frozen, canned, dried and 100 percent fruit and vegetable juice-can be an affordable part of a healthful lifestyle.
Making produce instead of protein the main focus of a meal can mean less cost, less fat, fewer calories and more vitamins and minerals. Use meat as a side dish rather than the main course. Replace it with extra fruits and vegetables.
For a quick-to-fix dish that offers 1¼ cups of veggies in each serving and is an excellent source of vitamin A and a good source of vitamin C and fiber, try this 10- Minute Veggie Soup.
10-Minute Veggie Soup
Preparation time: 10 minutes; allow to rest for 5 minutes before serving
2 29-oz. cans low-sodium chicken broth
1 14.5-oz. can diced tomatoes - no salt added
1 teaspoon dried basil
½ teaspoon onion powder
¾ cup macaroni, dry
3 cups frozen mixed vegetables
⅛ teaspoon salt
⅛ teaspoon pepper
Combine chicken broth, diced tomatoes, basil and onion powder. Bring to a simmer and add pasta and frozen vegetable mix (broccoli, cauliflower and carrot mix is great in this recipe). Cook for 6 minutes and remove from heat, adding salt and pepper to taste.
The pasta will not be cooked all the way through. Let soup sit for 5 minutes and pasta will become soft.
Serves: 6
Nutrition Information per serving: calories: 112, total fat: 0.5g, saturated fat: 0.3g, percent calories from fat: 4, percent calories from saturated fat: 3, protein: 6g, carbohydrates: 21g, cholesterol: 3mg, dietary fiber: 4g, sodium: 244mg.
Round out your meal with a slice of whole grain bread, add fresh, canned or frozen fruit for dessert and you've just put a delicious, nutritious dinner on the table in nearly no time.
Learn More
You can find healthful, easy-to-prepare recipes online at www.fruitsandveggiesmorematters.org. There's even an entire section of recipes that can be made in 30 minutes or less. You'll also find a healthful meal-planning guide with advice on making a weekly menu and shopping list.
by Elizabeth Pivonka, President, Produce for Better Health Foundation
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All forms of fruits and vegetables-fresh, frozen, canned, dried and 100 percent fruit and vegetable juice-can be an affordable part of a healthful lifestyle.
Making produce instead of protein the main focus of a meal can mean less cost, less fat, fewer calories and more vitamins and minerals. Use meat as a side dish rather than the main course. Replace it with extra fruits and vegetables.
For a quick-to-fix dish that offers 1¼ cups of veggies in each serving and is an excellent source of vitamin A and a good source of vitamin C and fiber, try this 10- Minute Veggie Soup.
10-Minute Veggie Soup
Preparation time: 10 minutes; allow to rest for 5 minutes before serving
2 29-oz. cans low-sodium chicken broth
1 14.5-oz. can diced tomatoes - no salt added
1 teaspoon dried basil
½ teaspoon onion powder
¾ cup macaroni, dry
3 cups frozen mixed vegetables
⅛ teaspoon salt
⅛ teaspoon pepper
Combine chicken broth, diced tomatoes, basil and onion powder. Bring to a simmer and add pasta and frozen vegetable mix (broccoli, cauliflower and carrot mix is great in this recipe). Cook for 6 minutes and remove from heat, adding salt and pepper to taste.
The pasta will not be cooked all the way through. Let soup sit for 5 minutes and pasta will become soft.
Serves: 6
Nutrition Information per serving: calories: 112, total fat: 0.5g, saturated fat: 0.3g, percent calories from fat: 4, percent calories from saturated fat: 3, protein: 6g, carbohydrates: 21g, cholesterol: 3mg, dietary fiber: 4g, sodium: 244mg.
Round out your meal with a slice of whole grain bread, add fresh, canned or frozen fruit for dessert and you've just put a delicious, nutritious dinner on the table in nearly no time.
Learn More
You can find healthful, easy-to-prepare recipes online at www.fruitsandveggiesmorematters.org. There's even an entire section of recipes that can be made in 30 minutes or less. You'll also find a healthful meal-planning guide with advice on making a weekly menu and shopping list.
by Elizabeth Pivonka, President, Produce for Better Health Foundation
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Tuesday, April 14, 2009
Peanut Butter: High-Value Superfood
(NAPSI)-Want to spread the value in your meals and snacks and boost your protein and nutrients? Spread peanut butter. The benefits of peanut butter are clear when you compare cost per serving.
For instance, just two spoonfuls of peanut butter-a serving about the size of a ping-pong ball-costs around 13 cents but has just as much protein as a glass of milk (24 cents per serving) and more than a hot dog (56 cents per serving).
In addition to packing plenty of protein, researchers using data from the U.S. Department of Agriculture found that people who eat peanuts and peanut butter regularly take in many more nutrients-including vitamin E, magnesium, iron, zinc, folate and fiber-than those who don't. Plus, peanut butter provides good fats that lower cholesterol, according to researchers from Penn State.
One delightful way to up your protein and nutrients for less with peanut butter is with this recipe, which can healthfully feed a family of four.
Peanutty Vegetable Medley
2 teaspoons peanut oil
1 large onion, chopped
2 cloves garlic, minced
1 can (8 oz.) tomato sauce
½ cup water
2 teaspoons chili powder
½ teaspoon salt
1 cauliflower (about 2½ pounds), broken into large florets
2 carrots, cut into ½-inch slices
1 green pepper, cut into 1½-inch pieces
⅓ cup creamy peanut butter
8 ounces couscous, pasta or rice, cooked
In a 5-quart Dutch oven, heat oil over medium-high heat. Add onion and garlic; cook, stirring frequently, 3 to 5 minutes or until onion is translucent. Stir in tomato sauce, water, chili powder and salt. Add cauliflower, carrots and green pepper; bring to boil. Reduce heat, cover and simmer 15 minutes. Stir in peanut butter. Cover and simmer 5 minutes longer or until vegetables are tender. Serve with couscous, pasta or rice.
Makes 4 servings.
You can find more recipes and information about the nutrition in peanuts and peanut butter from the experts at The Peanut Institute. Look online at www.peanutinstitute.org or call (888) 8PEANUT.
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For instance, just two spoonfuls of peanut butter-a serving about the size of a ping-pong ball-costs around 13 cents but has just as much protein as a glass of milk (24 cents per serving) and more than a hot dog (56 cents per serving).
In addition to packing plenty of protein, researchers using data from the U.S. Department of Agriculture found that people who eat peanuts and peanut butter regularly take in many more nutrients-including vitamin E, magnesium, iron, zinc, folate and fiber-than those who don't. Plus, peanut butter provides good fats that lower cholesterol, according to researchers from Penn State.
One delightful way to up your protein and nutrients for less with peanut butter is with this recipe, which can healthfully feed a family of four.
Peanutty Vegetable Medley
2 teaspoons peanut oil
1 large onion, chopped
2 cloves garlic, minced
1 can (8 oz.) tomato sauce
½ cup water
2 teaspoons chili powder
½ teaspoon salt
1 cauliflower (about 2½ pounds), broken into large florets
2 carrots, cut into ½-inch slices
1 green pepper, cut into 1½-inch pieces
⅓ cup creamy peanut butter
8 ounces couscous, pasta or rice, cooked
In a 5-quart Dutch oven, heat oil over medium-high heat. Add onion and garlic; cook, stirring frequently, 3 to 5 minutes or until onion is translucent. Stir in tomato sauce, water, chili powder and salt. Add cauliflower, carrots and green pepper; bring to boil. Reduce heat, cover and simmer 15 minutes. Stir in peanut butter. Cover and simmer 5 minutes longer or until vegetables are tender. Serve with couscous, pasta or rice.
Makes 4 servings.
You can find more recipes and information about the nutrition in peanuts and peanut butter from the experts at The Peanut Institute. Look online at www.peanutinstitute.org or call (888) 8PEANUT.
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Thursday, October 23, 2008
What is PB's perfect pairing this National Peanut Butter Lovers Month? Produce.
PRNewswire/ -- There is no denying that most people need to increase their daily intake of fruits and vegetables. For some, the recommended daily consumption seems daunting. During Peanut Butter Lovers Month this November, try dressing up those fruits and veggies with fun, flavored peanut butters and peanut butter recipes for dishes that are sure to please everyone in the family.
According to Produce for Better Health Foundation, 90 percent of Americans consume fewer fruits and vegetables than the recommended daily amount, which ranges from 2 to 6 1/2 cups each day. Peanut butter, on the other hand, is consumed in 89 percent of households in the United States.
"Peanut butter is the perfect partner for almost any fruit or vegetable because it's a flavor that we already love," said Raffaela Marie Fenn, president and managing director of the National Peanut Board. "According to Weekly Reader, 64 percent of students said they would eat more produce if paired with peanut butter. Peanut butter tastes great with many different types of produce -- from broccoli and spinach to pears and pineapple. This Peanut Butter Lovers Month, get creative to encourage healthy eating."
Peanut butter is a good source of vitamin E and an excellent source of niacin, an essential vitamin that converts food to energy, both of which are important for proper growth and development. Peanuts, peanut butter and other peanut products are high in protein, have no trans fats and are cholesterol-free.
Trying to get more fruits and vegetables in to your family's diet -- or your own? The ideas below are just a few fun ways to combine fresh produce and peanut butter into delicious, healthful meals and snacks.
-- Add P.B. Loco Asian Curry Spice peanut butter to your favorite fruit
chutney for a tasty vegetable dip.
-- In the mood for a decadent dessert? Dress up a traditional baked apple
with Peanut Butter & Co. Cinnamon Raisin Swirl peanut butter.
-- Add a bit of olive oil and salt and pepper to Sunland Onion Parsley
peanut butter and you have the perfect sauce for steamed mixed
vegetables -- serve as a side dish or over rice as an entree.
For recipes and photos of the dishes mentioned above, as well as other information about USA-grown peanuts and peanut butter, check out www.nationalpeanutboard.org .
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According to Produce for Better Health Foundation, 90 percent of Americans consume fewer fruits and vegetables than the recommended daily amount, which ranges from 2 to 6 1/2 cups each day. Peanut butter, on the other hand, is consumed in 89 percent of households in the United States.
"Peanut butter is the perfect partner for almost any fruit or vegetable because it's a flavor that we already love," said Raffaela Marie Fenn, president and managing director of the National Peanut Board. "According to Weekly Reader, 64 percent of students said they would eat more produce if paired with peanut butter. Peanut butter tastes great with many different types of produce -- from broccoli and spinach to pears and pineapple. This Peanut Butter Lovers Month, get creative to encourage healthy eating."
Peanut butter is a good source of vitamin E and an excellent source of niacin, an essential vitamin that converts food to energy, both of which are important for proper growth and development. Peanuts, peanut butter and other peanut products are high in protein, have no trans fats and are cholesterol-free.
Trying to get more fruits and vegetables in to your family's diet -- or your own? The ideas below are just a few fun ways to combine fresh produce and peanut butter into delicious, healthful meals and snacks.
-- Add P.B. Loco Asian Curry Spice peanut butter to your favorite fruit
chutney for a tasty vegetable dip.
-- In the mood for a decadent dessert? Dress up a traditional baked apple
with Peanut Butter & Co. Cinnamon Raisin Swirl peanut butter.
-- Add a bit of olive oil and salt and pepper to Sunland Onion Parsley
peanut butter and you have the perfect sauce for steamed mixed
vegetables -- serve as a side dish or over rice as an entree.
For recipes and photos of the dishes mentioned above, as well as other information about USA-grown peanuts and peanut butter, check out www.nationalpeanutboard.org .
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