(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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Tuesday, April 14, 2009
Monday, April 6, 2009
Potatoes Pack a Hearty Punch
(ARA) - It’s no secret that heart disease remains the leading cause of death in America, where one in every three Americans is at high risk, according to the American Heart Association. Sadly, most people don’t know about the risk.
If that thought doesn’t get your heart pumping, this will: Potassium, like that found in potatoes, may help lower diastolic blood pressure. Potatoes with skin are a good source of potassium, a nutrient that can help reduce the risk of high blood pressure and promote heart health. In fact, a recent study from Deakin University found that increased potato consumption was associated with a decrease in diastolic blood pressure, likely due to the potassium content of potatoes.
Potassium is an electrolyte that’s necessary to keep a normal balance of water inside and outside of the body’s cells. It also plays an essential role in nerve stimulation and the contraction of muscles, including the heart muscle.
Take it to heart
Simple lifestyle modifications, such as maintaining a healthy body weight and choosing foods that are a good source of potassium and that are low in sodium may reduce the risk of high blood pressure and stroke.
“When I want to do something good for my heart -- I reach for potatoes,” says Devin Alexander, host of Healthy Decadence with Devin Alexander. “Research indicates that keeping weight down and eating a diet high in potassium is important to heart health. As a good source of potassium that is naturally fat-free and contains only 110 calories, potatoes fit the bill.”
One medium potato with the skin contains 620 mg of potassium. That’s 18 percent of your daily requirement. In fact, potatoes rank highest for potassium among the top 20 most frequently consumed raw vegetables and the top 20 most frequently consumed raw fruits -- yes, even more than bananas.
As an added benefit, diets high in potassium-rich fruits and vegetables may also help maintain lean body mass and bone-mineral density as we age, according to research published in the American Journal of Clinical Nutrition.
So, how do you perk up your basic potato?
* Add spicy salsa and low fat sour cream
* Top it with vegetarian chili and sprinkle with low fat shredded cheddar cheese
* Make it Italian with marinara sauce and parmesan cheese
* Steam vegetables with olive oil and herbs and perch them on top
* “Repurpose” last night’s rotisserie chicken; add sautéed, diced onions and peppers for a fajita potato
Or take it a step further with easy, one-dish potato wonders from your microwave, like Microwave Mashed Potatoes:
Ingredients:
4 medium russet, yellow-flesh or white potatoes or 6 to 8 small red potatoes
Milk
Butter
Salt and pepper
Directions:
1. Wash potatoes, do not puncture potato skin
2. Place potatoes into either a microwave steam bag or into a microwave-safe dish with lid or with plastic wrap cover. Note: If using plastic wrap, poke one small hole in cover to vent.
2. Microwave for 9 minutes on high (cooking time may vary depending on microwave).
3. Add milk, butter, salt and pepper to your taste, mashing until desired consistency is reached (for best results, add milk and butter, and then microwave for one more minute). Leave the skin on to enjoy all the wonderful color and nutrients, like potassium, fiber and vitamin C.
For a quick fix to get more potassium into your diet, visit www.potatogoodness.com for nutritious potato recipes. And, as an added benefit, you don’t have to break the bank to eat healthy -- at just 25 cents per serving, potatoes are by far one of the most cost effective ways to boost your daily potassium intake.
Courtesy of ARAcontent
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If that thought doesn’t get your heart pumping, this will: Potassium, like that found in potatoes, may help lower diastolic blood pressure. Potatoes with skin are a good source of potassium, a nutrient that can help reduce the risk of high blood pressure and promote heart health. In fact, a recent study from Deakin University found that increased potato consumption was associated with a decrease in diastolic blood pressure, likely due to the potassium content of potatoes.
Potassium is an electrolyte that’s necessary to keep a normal balance of water inside and outside of the body’s cells. It also plays an essential role in nerve stimulation and the contraction of muscles, including the heart muscle.
Take it to heart
Simple lifestyle modifications, such as maintaining a healthy body weight and choosing foods that are a good source of potassium and that are low in sodium may reduce the risk of high blood pressure and stroke.
“When I want to do something good for my heart -- I reach for potatoes,” says Devin Alexander, host of Healthy Decadence with Devin Alexander. “Research indicates that keeping weight down and eating a diet high in potassium is important to heart health. As a good source of potassium that is naturally fat-free and contains only 110 calories, potatoes fit the bill.”
One medium potato with the skin contains 620 mg of potassium. That’s 18 percent of your daily requirement. In fact, potatoes rank highest for potassium among the top 20 most frequently consumed raw vegetables and the top 20 most frequently consumed raw fruits -- yes, even more than bananas.
As an added benefit, diets high in potassium-rich fruits and vegetables may also help maintain lean body mass and bone-mineral density as we age, according to research published in the American Journal of Clinical Nutrition.
So, how do you perk up your basic potato?
* Add spicy salsa and low fat sour cream
* Top it with vegetarian chili and sprinkle with low fat shredded cheddar cheese
* Make it Italian with marinara sauce and parmesan cheese
* Steam vegetables with olive oil and herbs and perch them on top
* “Repurpose” last night’s rotisserie chicken; add sautéed, diced onions and peppers for a fajita potato
Or take it a step further with easy, one-dish potato wonders from your microwave, like Microwave Mashed Potatoes:
Ingredients:
4 medium russet, yellow-flesh or white potatoes or 6 to 8 small red potatoes
Milk
Butter
Salt and pepper
Directions:
1. Wash potatoes, do not puncture potato skin
2. Place potatoes into either a microwave steam bag or into a microwave-safe dish with lid or with plastic wrap cover. Note: If using plastic wrap, poke one small hole in cover to vent.
2. Microwave for 9 minutes on high (cooking time may vary depending on microwave).
3. Add milk, butter, salt and pepper to your taste, mashing until desired consistency is reached (for best results, add milk and butter, and then microwave for one more minute). Leave the skin on to enjoy all the wonderful color and nutrients, like potassium, fiber and vitamin C.
For a quick fix to get more potassium into your diet, visit www.potatogoodness.com for nutritious potato recipes. And, as an added benefit, you don’t have to break the bank to eat healthy -- at just 25 cents per serving, potatoes are by far one of the most cost effective ways to boost your daily potassium intake.
Courtesy of ARAcontent
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Thursday, April 2, 2009
Last Chance to Enter Million-Dollar Pillsbury Bake-Off® Contest
(BUSINESS WIRE)--The heat is on for home cooks to come up with a recipe idea that could be worth $1 million, as the April 20, 2009, entry deadline for the 44th Pillsbury Bake-Off® Contest is quickly approaching. One hundred finalists will earn a trip to Orlando, Fla., next year to vie for the million-dollar grand prize and the glory of winning America’s most prestigious cooking competition.
This contest marks 60 years of recognizing and rewarding home cooks’ creativity, a history that began when the first Pillsbury Bake-Off® Contest was held at the Waldorf=Astoria in New York City. Pillsbury will celebrate this 60th anniversary at the contest finals April 11-13, 2010, at the newest Waldorf=Astoria property—the Waldorf=Astoria Orlando and Hilton Orlando Bonnet Creek hotel in Florida.
Entrants must submit their original recipes at www.bakeoff.com or the Spanish language site www.quericavida.com for preliminary judging.
“The recipes that make it into the final 100 are dishes families across the country will love. They’re new ideas that look tempting and taste great,” said Kim Anderson, Pillsbury Bake-Off® Kitchens Manager. “Finding inspiration for a simple recipe idea can be as easy as experimenting with new flavors or watching your favorite cooking show on television.”
Whether the idea comes from leftovers in the fridge or the desire to try a new product, Anderson shares these tips from the Pillsbury Bake-Off® Kitchens for creating an original recipe:
* Create a contemporary version of a traditional recipe by streamlining preparation techniques or by substituting a convenience ingredient for several ingredients.
* For inspiration, browse your grocery store aisles or visit a new restaurant and order a dish you’ve never tried.
* Adapt a recipe for a different serving occasion, such as turning a main dish into an appetizer. Try adding a new flavor twist.
* Think about a recent vacation and take cues from the new foods and flavors you tried.
* Challenge yourself to whip up a new dish from foods that are already in your fridge and pantry.
* Once you have a good idea, ask yourself, “Does it look attractive? Will it appeal to the whole family? Would my friends ask me for this recipe?”
* As you test your recipe, ask yourself, “Does it taste good? Are the seasonings too spicy, too bland or just right? What can be done to make this taste even better? Does the texture complement the recipe?”
* Remind yourself what the judges are looking for: taste, appearance, creativity and consumer appeal, and ask, “Will my recipe stand out?”
How to Enter
Creative cooks must enter online at www.bakeoff.com (or at www.quericavida.com). Only entries submitted via the electronic entry form provided on these web sites will be accepted. All entries must be received by 11:59 a.m. (central daylight time) on April 20, 2009.
Cash and Prizes
Four recipe categories define the kinds of recipes consumers should submit for the Bake-Off® competition. These include Breakfast & Brunches, Entertaining Appetizers, Dinner Made Easy™ and Sweet Treats. One of the four category winners will win the $1 million grand prize and a GE Profile™ Induction Free-Standing Range, plus the winner chooses $7,000 in additional GE Profile™ kitchen appliances. Combined retail value of Grand Prize is approximately $1,010,300. The three remaining Recipe Category Winners will each receive $5,000 and a GE Profile™ Induction Free-Standing Range. Combined retail value of each Category Prize is approximately $8,300.
Three additional awards will be presented to winners chosen from any of the recipe categories who have not already won another prize. The most innovative recipe will receive the GE Imagination at Work Award and its winner receives a GE Profile™ Induction Free-Standing Range, plus the winner chooses $1,700 in additional GE Profile™ kitchen appliances. Retail value of the GE Imagination At Work Award is approximately $5,000. The Jif® Peanut Butter Award recognizes the finalist who has the best recipe using at least ¼ cup of Jif® Peanut Butter. The winner will receive $5,000. The Crisco is Cooking™ Award recognizes the finalist who has the best recipe using at least 1 tablespoon of Crisco® Cooking Oil. The winner will receive $5,000.
Eligible Products
Contest officials have created two lists of eligible products. Contestants must use two or more different eligible products in their recipes, with at least one ingredient from the primary list of products and a second from either the primary or secondary list.
The primary list features returning eligible products to the contest, including Pillsbury® Refrigerated Crescent Dinner Rolls, Classic Pizza Crust, Cookie Dough and Ready to Bake Cookies, Grands!® and Golden Layers® Biscuits, Cinnamon Rolls, Breadsticks, Crusty French Loaf, and Pie Crusts; Pillsbury® Brownie Mixes and Pillsbury BEST® Flour. Pillsbury Refrigerated Crescent Recipe Creations™ flaky dough sheet and Thin Pizza Crust are new products on the primary list.
The secondary list features Green Giant® Frozen Vegetables, Jif® Peanut Butter, Smucker’s® Jams, Jellies, Preserves, Fruit Spreads and Ice Cream Toppings, Crisco® Cooking Oil, Eggland’s Best Eggs, LAND O LAKES® Stick Butter and Fisher® Nuts. Eagle Brand® Sweetened Condensed Milk and Hershey®’s cocoa, baking chips or bits and baking chocolate are new eligible ingredients also on the secondary list.
Many of the eligible ingredients are familiar to home cooks and come in a variety of flavors, so people can choose their favorite ingredients from throughout the grocery store to use in their recipes. The official contest rules are available at www.bakeoff.com (or the Spanish language site www.quericavida.com) and list the specific eligible products and the amount of each that must be used in a recipe entry.
The upcoming 44th Pillsbury Bake-Off® Contest is sponsored by General Mills, General Electric, The J.M. Smucker Company, Eggland’s Best, Land O’Lakes, Inc., Fisher® Nuts and The Hershey Company.
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This contest marks 60 years of recognizing and rewarding home cooks’ creativity, a history that began when the first Pillsbury Bake-Off® Contest was held at the Waldorf=Astoria in New York City. Pillsbury will celebrate this 60th anniversary at the contest finals April 11-13, 2010, at the newest Waldorf=Astoria property—the Waldorf=Astoria Orlando and Hilton Orlando Bonnet Creek hotel in Florida.
Entrants must submit their original recipes at www.bakeoff.com or the Spanish language site www.quericavida.com for preliminary judging.
“The recipes that make it into the final 100 are dishes families across the country will love. They’re new ideas that look tempting and taste great,” said Kim Anderson, Pillsbury Bake-Off® Kitchens Manager. “Finding inspiration for a simple recipe idea can be as easy as experimenting with new flavors or watching your favorite cooking show on television.”
Whether the idea comes from leftovers in the fridge or the desire to try a new product, Anderson shares these tips from the Pillsbury Bake-Off® Kitchens for creating an original recipe:
* Create a contemporary version of a traditional recipe by streamlining preparation techniques or by substituting a convenience ingredient for several ingredients.
* For inspiration, browse your grocery store aisles or visit a new restaurant and order a dish you’ve never tried.
* Adapt a recipe for a different serving occasion, such as turning a main dish into an appetizer. Try adding a new flavor twist.
* Think about a recent vacation and take cues from the new foods and flavors you tried.
* Challenge yourself to whip up a new dish from foods that are already in your fridge and pantry.
* Once you have a good idea, ask yourself, “Does it look attractive? Will it appeal to the whole family? Would my friends ask me for this recipe?”
* As you test your recipe, ask yourself, “Does it taste good? Are the seasonings too spicy, too bland or just right? What can be done to make this taste even better? Does the texture complement the recipe?”
* Remind yourself what the judges are looking for: taste, appearance, creativity and consumer appeal, and ask, “Will my recipe stand out?”
How to Enter
Creative cooks must enter online at www.bakeoff.com (or at www.quericavida.com). Only entries submitted via the electronic entry form provided on these web sites will be accepted. All entries must be received by 11:59 a.m. (central daylight time) on April 20, 2009.
Cash and Prizes
Four recipe categories define the kinds of recipes consumers should submit for the Bake-Off® competition. These include Breakfast & Brunches, Entertaining Appetizers, Dinner Made Easy™ and Sweet Treats. One of the four category winners will win the $1 million grand prize and a GE Profile™ Induction Free-Standing Range, plus the winner chooses $7,000 in additional GE Profile™ kitchen appliances. Combined retail value of Grand Prize is approximately $1,010,300. The three remaining Recipe Category Winners will each receive $5,000 and a GE Profile™ Induction Free-Standing Range. Combined retail value of each Category Prize is approximately $8,300.
Three additional awards will be presented to winners chosen from any of the recipe categories who have not already won another prize. The most innovative recipe will receive the GE Imagination at Work Award and its winner receives a GE Profile™ Induction Free-Standing Range, plus the winner chooses $1,700 in additional GE Profile™ kitchen appliances. Retail value of the GE Imagination At Work Award is approximately $5,000. The Jif® Peanut Butter Award recognizes the finalist who has the best recipe using at least ¼ cup of Jif® Peanut Butter. The winner will receive $5,000. The Crisco is Cooking™ Award recognizes the finalist who has the best recipe using at least 1 tablespoon of Crisco® Cooking Oil. The winner will receive $5,000.
Eligible Products
Contest officials have created two lists of eligible products. Contestants must use two or more different eligible products in their recipes, with at least one ingredient from the primary list of products and a second from either the primary or secondary list.
The primary list features returning eligible products to the contest, including Pillsbury® Refrigerated Crescent Dinner Rolls, Classic Pizza Crust, Cookie Dough and Ready to Bake Cookies, Grands!® and Golden Layers® Biscuits, Cinnamon Rolls, Breadsticks, Crusty French Loaf, and Pie Crusts; Pillsbury® Brownie Mixes and Pillsbury BEST® Flour. Pillsbury Refrigerated Crescent Recipe Creations™ flaky dough sheet and Thin Pizza Crust are new products on the primary list.
The secondary list features Green Giant® Frozen Vegetables, Jif® Peanut Butter, Smucker’s® Jams, Jellies, Preserves, Fruit Spreads and Ice Cream Toppings, Crisco® Cooking Oil, Eggland’s Best Eggs, LAND O LAKES® Stick Butter and Fisher® Nuts. Eagle Brand® Sweetened Condensed Milk and Hershey®’s cocoa, baking chips or bits and baking chocolate are new eligible ingredients also on the secondary list.
Many of the eligible ingredients are familiar to home cooks and come in a variety of flavors, so people can choose their favorite ingredients from throughout the grocery store to use in their recipes. The official contest rules are available at www.bakeoff.com (or the Spanish language site www.quericavida.com) and list the specific eligible products and the amount of each that must be used in a recipe entry.
The upcoming 44th Pillsbury Bake-Off® Contest is sponsored by General Mills, General Electric, The J.M. Smucker Company, Eggland’s Best, Land O’Lakes, Inc., Fisher® Nuts and The Hershey Company.
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Wednesday, April 1, 2009
Take the Guesswork Out of Passover Meal Preparation With Cabot Creamery Cooperative's Kosher Sharp Cheddar
/PRNewswire/ -- For at-home cooks, professional chefs and culinary artists alike, the most challenging of all Jewish Holidays is just around the corner... Passover! When it comes to preparing kosher foods for the Seder and other Passover meals, there's no room for guesswork. And one challenge all those cooks face is ensuring that the cheese they use is strictly kosher for Passover.
Let's give thanks that there is help, both for those home cooks and the pros: Cabot Creamery Cooperative eliminates guesswork with its new OU Kosher-for-Passover Sharp Cheddar, certified by the Orthodox Union.
Passover is an eight-day celebration of freedom, during which Jewish families unite for meals, prayer and celebration. The Holiday commemorates the Jewish exodus from Egypt and escape from slavery.
"Cabot has a longstanding tradition of making high-quality, certified kosher dairy products," states Roberta MacDonald, senior vice president of marketing for Cabot. "We work closely with our supervising rabbis from Orthodox Union and Tablet K to ensure the entire line of Cabot cheddars, cultured products, and butters meet the exacting kosher dietary standards." The OU Kosher Sharp Cheddar is available in random weight deli bars weighing approximately 10 ounces each. These bars are clearly marked with the OU's hologram sticker. Consumers may order Cabot's OU Kosher Sharp Cheddar only online at: www.shopcabot.com and can purchase Cabot's other OU and Tablet K certified kosher dairy products at select retailers throughout New England, Northeast and Mid-Atlantic states, Florida, and Georgia.
During Passover, there are certain foods that are not to be eaten, making menu preparation more challenging. Though there are variations, prohibited foods include the following:
-- leavened bread (bread with yeast or baking powder - anything that
rises)
-- cakes, biscuits, crackers
-- cereal and coffees containing cereal derivatives
-- wheat, barley, oats, spelt, rye
-- corn, millet
-- legumes (beans and peas; however, string beans are permitted)
-- all liquids containing ingredients or flavors made from grain alcohol
-- peanuts and peanut oil are permissible
-- More Passover info is available at:
http://www.chabad.org/holidays/passover/default_cdo/jewish/Passover.ht
m
Keeping Passover guidelines and overall Jewish Dietary Laws in mind, Cabot has created two new Passover recipes made with Cabot OU Kosher Sharp Cheddar: Roasted Cauliflower and Cheese, and Potatoes Au Gratin. These recipes can be found below, and dozens more ideas for a delicious twist on traditional holiday recipes can be found on Cabot's website at: www.cabotcheese.coop/recipes
Roasted Cauliflower and Cheese
Makes 16 servings
1/4-cup extra-virgin olive oil
5 to 6 cups cauliflower florets, about 1-1/2 inches in diameter
(1 medium head)
1-teaspoon salt, plus more to taste
1/2-teaspoon ground white pepper, plus more to taste
1 tablespoon sliced garlic
2 sprigs fresh thyme
1/2-cup grated Cabot OU Kosher Sharp Cheddar
1. Preheat oven to 450F.
2. Heat oil in large ovenproof saute pan over medium-high heat. Add
cauliflower and sprinkle with salt and white pepper. Add garlic and
thyme and saute until cauliflower is lightly golden.
3. Place in oven and roast for 5 to 8 minutes longer.
4. Remove from oven. Spoon off and discard any excess oil. Sprinkle
cauliflower with cheese. Return to oven for several minutes, or until
cheese is melted. Taste cauliflower, adding additional salt and white
pepper if needed.
Preparation time: 10 minutes
Cooking time: 20 Minutes
Nutrition Analysis
Calories 128, Total Fat 12g, Saturated Fat 2g, Sodium 436mg, Carbohydrates 3g, Dietary Fiber 2g, Calcium 70mg
Potatoes Au Gratin
Makes 6 servings
2 pounds Yukon Gold or all-purpose potatoes, peeled and thinly sliced
2 tablespoons chopped fresh thyme
2 large garlic cloves, thinly sliced
Salt, preferably kosher or sea salt, to taste
Freshly ground black pepper to taste
2-1/2 cups whole milk or cream
1 cup grated Cabot OU Kosher Sharp Cheddar
1. Preheat oven to 325F. Butter large shallow baking dish or coat with
nonstick cooking spray.
2. In large bowl, toss together potatoes, thyme and garlic; season
generously with salt and pepper. Spread potatoes evenly in prepared
dish. Pour cream over potatoes to cover.
3. Bake for 1-1/2 hours, or until potatoes appear to be melting into
cream.
4. Preheat broiler. Sprinkle cheese evenly over potatoes and place under
broiler until nicely browned. Let stand for 5 to 10 minutes before
serving.
Preparation time: 10 minutes
Cooking time: 1-1/2 hours
Nutrition Analysis
Calories 186, Total Fat 8g, Saturated Fat 5g, Sodium 505mg, Carbohydrates 18g, Dietary Fiber 2g, Protein 11g, Calcium 280mg
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Let's give thanks that there is help, both for those home cooks and the pros: Cabot Creamery Cooperative eliminates guesswork with its new OU Kosher-for-Passover Sharp Cheddar, certified by the Orthodox Union.
Passover is an eight-day celebration of freedom, during which Jewish families unite for meals, prayer and celebration. The Holiday commemorates the Jewish exodus from Egypt and escape from slavery.
"Cabot has a longstanding tradition of making high-quality, certified kosher dairy products," states Roberta MacDonald, senior vice president of marketing for Cabot. "We work closely with our supervising rabbis from Orthodox Union and Tablet K to ensure the entire line of Cabot cheddars, cultured products, and butters meet the exacting kosher dietary standards." The OU Kosher Sharp Cheddar is available in random weight deli bars weighing approximately 10 ounces each. These bars are clearly marked with the OU's hologram sticker. Consumers may order Cabot's OU Kosher Sharp Cheddar only online at: www.shopcabot.com and can purchase Cabot's other OU and Tablet K certified kosher dairy products at select retailers throughout New England, Northeast and Mid-Atlantic states, Florida, and Georgia.
During Passover, there are certain foods that are not to be eaten, making menu preparation more challenging. Though there are variations, prohibited foods include the following:
-- leavened bread (bread with yeast or baking powder - anything that
rises)
-- cakes, biscuits, crackers
-- cereal and coffees containing cereal derivatives
-- wheat, barley, oats, spelt, rye
-- corn, millet
-- legumes (beans and peas; however, string beans are permitted)
-- all liquids containing ingredients or flavors made from grain alcohol
-- peanuts and peanut oil are permissible
-- More Passover info is available at:
http://www.chabad.org/holidays/passover/default_cdo/jewish/Passover.ht
m
Keeping Passover guidelines and overall Jewish Dietary Laws in mind, Cabot has created two new Passover recipes made with Cabot OU Kosher Sharp Cheddar: Roasted Cauliflower and Cheese, and Potatoes Au Gratin. These recipes can be found below, and dozens more ideas for a delicious twist on traditional holiday recipes can be found on Cabot's website at: www.cabotcheese.coop/recipes
Roasted Cauliflower and Cheese
Makes 16 servings
1/4-cup extra-virgin olive oil
5 to 6 cups cauliflower florets, about 1-1/2 inches in diameter
(1 medium head)
1-teaspoon salt, plus more to taste
1/2-teaspoon ground white pepper, plus more to taste
1 tablespoon sliced garlic
2 sprigs fresh thyme
1/2-cup grated Cabot OU Kosher Sharp Cheddar
1. Preheat oven to 450F.
2. Heat oil in large ovenproof saute pan over medium-high heat. Add
cauliflower and sprinkle with salt and white pepper. Add garlic and
thyme and saute until cauliflower is lightly golden.
3. Place in oven and roast for 5 to 8 minutes longer.
4. Remove from oven. Spoon off and discard any excess oil. Sprinkle
cauliflower with cheese. Return to oven for several minutes, or until
cheese is melted. Taste cauliflower, adding additional salt and white
pepper if needed.
Preparation time: 10 minutes
Cooking time: 20 Minutes
Nutrition Analysis
Calories 128, Total Fat 12g, Saturated Fat 2g, Sodium 436mg, Carbohydrates 3g, Dietary Fiber 2g, Calcium 70mg
Potatoes Au Gratin
Makes 6 servings
2 pounds Yukon Gold or all-purpose potatoes, peeled and thinly sliced
2 tablespoons chopped fresh thyme
2 large garlic cloves, thinly sliced
Salt, preferably kosher or sea salt, to taste
Freshly ground black pepper to taste
2-1/2 cups whole milk or cream
1 cup grated Cabot OU Kosher Sharp Cheddar
1. Preheat oven to 325F. Butter large shallow baking dish or coat with
nonstick cooking spray.
2. In large bowl, toss together potatoes, thyme and garlic; season
generously with salt and pepper. Spread potatoes evenly in prepared
dish. Pour cream over potatoes to cover.
3. Bake for 1-1/2 hours, or until potatoes appear to be melting into
cream.
4. Preheat broiler. Sprinkle cheese evenly over potatoes and place under
broiler until nicely browned. Let stand for 5 to 10 minutes before
serving.
Preparation time: 10 minutes
Cooking time: 1-1/2 hours
Nutrition Analysis
Calories 186, Total Fat 8g, Saturated Fat 5g, Sodium 505mg, Carbohydrates 18g, Dietary Fiber 2g, Protein 11g, Calcium 280mg
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Tuesday, March 31, 2009
Comfort Food Favorites
(NAPSI)-Even in this tough economic climate, it doesn't have to be a challenge to keep quality food on the table. This recipe uses delicious yet inexpensive ingredients--including wine!--to put a spin on a traditional dinnertime favorite.
Chili Con Chianti
Spice up your chili with a splash of Chianti. A hearty bowl can satisfy any appetite, and all you need is one pot. Sauté flavorful veggies such as onions, bell peppers and garlic in olive oil until tender-crisp. Throw in your seasonings, along with cooked ground beef, tomatoes, kidney beans and Carlo Rossi Chianti. Simmer for 20 minutes and serve in a big bowl with a generous topping of shredded cheddar cheese.
Ingredients:
2 tablespoons olive oil
1 small onion, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 green bell pepper, diced
1 large garlic clove, minced
1 pound ground beef
1 tablespoon chili powder
1 tablespoon ground cumin
1½ teaspoons salt
1 28-ounce can diced tomatoes
1 16-ounce can red kidney beans, drained and rinsed
½ cup Carlo Rossi Chianti
½ teaspoon hot pepper sauce
½ cup shredded cheddar cheese
In 4-quart saucepan over medium heat, heat 2 tablespoons oil; add onions, bell peppers and garlic. Cook until vegetables are tender-crisp, stirring occasionally. With slotted spoon, remove vegetables and set aside. In drippings remaining in skillet over medium-high heat, cook ground beef until well browned on all sides, stirring frequently.
Stir in chili powder, ground cumin and salt; cook 1 minute. Add cooked vegetables, tomatoes, red kidney beans, Carlo Rossi Chianti and hot pepper sauce. Over high heat, heat to boiling. Reduce heat to low, cover and simmer 20 minutes, stirring occasionally. To serve, top with shredded cheddar cheese. Serves 6.
To learn more about Carlo Rossi wine, visit www.carlorossi.com.
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Chili Con Chianti
Spice up your chili with a splash of Chianti. A hearty bowl can satisfy any appetite, and all you need is one pot. Sauté flavorful veggies such as onions, bell peppers and garlic in olive oil until tender-crisp. Throw in your seasonings, along with cooked ground beef, tomatoes, kidney beans and Carlo Rossi Chianti. Simmer for 20 minutes and serve in a big bowl with a generous topping of shredded cheddar cheese.
Ingredients:
2 tablespoons olive oil
1 small onion, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 green bell pepper, diced
1 large garlic clove, minced
1 pound ground beef
1 tablespoon chili powder
1 tablespoon ground cumin
1½ teaspoons salt
1 28-ounce can diced tomatoes
1 16-ounce can red kidney beans, drained and rinsed
½ cup Carlo Rossi Chianti
½ teaspoon hot pepper sauce
½ cup shredded cheddar cheese
In 4-quart saucepan over medium heat, heat 2 tablespoons oil; add onions, bell peppers and garlic. Cook until vegetables are tender-crisp, stirring occasionally. With slotted spoon, remove vegetables and set aside. In drippings remaining in skillet over medium-high heat, cook ground beef until well browned on all sides, stirring frequently.
Stir in chili powder, ground cumin and salt; cook 1 minute. Add cooked vegetables, tomatoes, red kidney beans, Carlo Rossi Chianti and hot pepper sauce. Over high heat, heat to boiling. Reduce heat to low, cover and simmer 20 minutes, stirring occasionally. To serve, top with shredded cheddar cheese. Serves 6.
To learn more about Carlo Rossi wine, visit www.carlorossi.com.
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Wednesday, March 25, 2009
Join The Bread Art Project To Fight Hunger
(NAPSI)-Over the past year, millions of Americans have had to make hard decisions to navigate a faltering economy, and many are turning to relief agencies for help. Nowhere is this more evident than in the marked strain on the nation's food banks.
The nation's leading domestic hunger-relief organization, Feeding America, has seen a 30 percent increase in demand on its food banks nationwide, and one in eight Americans is struggling with hunger.
The Grain Foods Foundation and Food Network host Ted Allen have teamed up with Feeding America to help fight hunger-one slice of bread at a time. Consumers can take part in the Bread Art Project at gowith thegrain.org-and create a personalized piece of bread art by uploading a favorite drawing or photo, or create a new one using a slice of bread as the canvas.
For each piece of bread art created, the Grain Foods Foundation will donate $1 to Feeding America, up to $50,000. One dollar provides seven meals or four bags of groceries to the 25 million people served by food banks annually. The more bread art consumers create, the more meals Feeding America can put on the table for families across the country. Consumers can also view bread art and check out some of Allen's own designs as they take a virtual tour of the online gallery of giving.
"Bread and grains provide many of the essential nutrients our bodies need to stay healthy," says Judi Adams, MS, RD and president of the Grain Foods Foundation, "and this spring, they'll also help put food on our neighbors' tables."
For those families looking for help with their own kitchen cutbacks, Allen has developed some helpful tips and recipes that show consumers how to stretch their dollars at home.
"Remember, being frugal doesn't mean sacrificing taste or nutrition in your own kitchen. Bread and other grain foods are nutritious and affordable, and should continue to be an essential staple in Americans' grocery bags," says Allen. "Plus, they just taste good."
For more recipes or to make your own bread art, visit www.gowiththegrain.org. The Grain Foods Foundation's Bread Art Project can also be found on Facebook or Twitter at GoWithTheGrain.
Ham and Brie Sandwich With Herb Mayo
"I can't exactly lay claim to inventing the ham and cheese sandwich. But I can pass on what I think is an important concept for sandwich artists: It's about the sauce. Or, usually, the lack thereof.
"One really easy way to sauce a sandwich is to make an herbed mayonnaise. Just add a tablespoon of chopped fresh rosemary, thyme, parsley or tarragon to a cup of prepared mayonnaise, and you're the Earl of Sandwich."
2 slices of bread of choice, toasted
1 Tbsp. herb mayonnaise
1 Tbsp. Dijon or your favorite mustard
Several slices of smoked ham
Several slices of Brie or other cheese
1 leaf green or red lettuce
2 slices of tomato
Salt and pepper
Spread mayo on one bread slice and mustard on the other. Layer remaining ingredients on bread in order indicated, salt and pepper to taste, place second slice of bread on top, cut on the diagonal and serve.
Bread Pudding
"There is almost no easier dessert to make than bread pudding, and almost nothing more universally loved. Keep the crusts on for a cool checkerboard effect."
1 loaf, sliced bread of choice
Butter
1 cup raisins
8 large eggs
3½ cups whole milk
1½ cups heavy cream
2 cups sugar
1½ tsp. vanilla extract
Preheat oven to 350° and butter a 13-x-9-inch baking dish.
Spread butter on each slice of bread and cut into 1-inch cubes. Toss with raisins. Place in baking dish.
In a large bowl, lightly beat eggs. Add milk, cream, sugar and vanilla. Pour over bread chunks until they're completely soaked.
Bake, uncovered, until golden brown, about an hour and 15 minutes.
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The nation's leading domestic hunger-relief organization, Feeding America, has seen a 30 percent increase in demand on its food banks nationwide, and one in eight Americans is struggling with hunger.
The Grain Foods Foundation and Food Network host Ted Allen have teamed up with Feeding America to help fight hunger-one slice of bread at a time. Consumers can take part in the Bread Art Project at gowith thegrain.org-and create a personalized piece of bread art by uploading a favorite drawing or photo, or create a new one using a slice of bread as the canvas.
For each piece of bread art created, the Grain Foods Foundation will donate $1 to Feeding America, up to $50,000. One dollar provides seven meals or four bags of groceries to the 25 million people served by food banks annually. The more bread art consumers create, the more meals Feeding America can put on the table for families across the country. Consumers can also view bread art and check out some of Allen's own designs as they take a virtual tour of the online gallery of giving.
"Bread and grains provide many of the essential nutrients our bodies need to stay healthy," says Judi Adams, MS, RD and president of the Grain Foods Foundation, "and this spring, they'll also help put food on our neighbors' tables."
For those families looking for help with their own kitchen cutbacks, Allen has developed some helpful tips and recipes that show consumers how to stretch their dollars at home.
"Remember, being frugal doesn't mean sacrificing taste or nutrition in your own kitchen. Bread and other grain foods are nutritious and affordable, and should continue to be an essential staple in Americans' grocery bags," says Allen. "Plus, they just taste good."
For more recipes or to make your own bread art, visit www.gowiththegrain.org. The Grain Foods Foundation's Bread Art Project can also be found on Facebook or Twitter at GoWithTheGrain.
Ham and Brie Sandwich With Herb Mayo
"I can't exactly lay claim to inventing the ham and cheese sandwich. But I can pass on what I think is an important concept for sandwich artists: It's about the sauce. Or, usually, the lack thereof.
"One really easy way to sauce a sandwich is to make an herbed mayonnaise. Just add a tablespoon of chopped fresh rosemary, thyme, parsley or tarragon to a cup of prepared mayonnaise, and you're the Earl of Sandwich."
2 slices of bread of choice, toasted
1 Tbsp. herb mayonnaise
1 Tbsp. Dijon or your favorite mustard
Several slices of smoked ham
Several slices of Brie or other cheese
1 leaf green or red lettuce
2 slices of tomato
Salt and pepper
Spread mayo on one bread slice and mustard on the other. Layer remaining ingredients on bread in order indicated, salt and pepper to taste, place second slice of bread on top, cut on the diagonal and serve.
Bread Pudding
"There is almost no easier dessert to make than bread pudding, and almost nothing more universally loved. Keep the crusts on for a cool checkerboard effect."
1 loaf, sliced bread of choice
Butter
1 cup raisins
8 large eggs
3½ cups whole milk
1½ cups heavy cream
2 cups sugar
1½ tsp. vanilla extract
Preheat oven to 350° and butter a 13-x-9-inch baking dish.
Spread butter on each slice of bread and cut into 1-inch cubes. Toss with raisins. Place in baking dish.
In a large bowl, lightly beat eggs. Add milk, cream, sugar and vanilla. Pour over bread chunks until they're completely soaked.
Bake, uncovered, until golden brown, about an hour and 15 minutes.
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Tuesday, March 24, 2009
Flavorful, Budget-friendly Fun Foods
(ARA) – With the economy affecting your budget, your family is staying home for more meals. So it’s more important than ever to get the most for your dollar when shopping for healthy foods at the grocery store.
Besides eating healthy, you want to provide a variety of food choices to keep mealtimes interesting and flavorful. Here are three items you can add to your grocery list:
1. Kiwifruit.
During the months when finding American-grown fresh fruit is a chore, look for California-grown kiwifruit, typically available between mid-September and June. Buying fruit grown in America supports our domestic economy and is better for the environment since shipping requires fewer resources. Plus, you know you're getting fresher fruit.
A Rutgers University study found that of the 27 most commonly consumed fruits, kiwifruit is the most nutrient-dense, containing vitamin C, potassium, folate, fiber and vitamin E, to name a few. Plus kiwifruit is very versatile. It can be eaten raw, sliced up on top of foods, blended into drinks and salsas or tossed into salads.
2. Rolled oats.
Yummy for both breakfast and in cookies, oats are full of fiber and complex carbohydrates. The grain has been linked to lowering bad cholesterol and reducing the chance of heart disease. Buying plain oats in bulk costs less per serving than buying most other cereals.
3. Wild Rice.
Wild rice not only is native to the U.S., but is also rich in protein and a good source of calcium and potassium. Plus, it's an energy food high in carbohydrates and fiber, helping to balance out your healthy meals. Wild rice can be served cold or hot and mixed with nuts, vegetables and all kinds of meat.
Saving money and eating healthy will benefit not only your family but your wallet. California Kiwifruit Commission has several recipes available for your family to try including Kiwi Mint Lemonade -- perfect for a warm afternoon on the porch, and Mediterranean Kiwifruit Couscous -- which compliments any lunch or dinner menu.
Kiwifruit Mint Lemonade
Serves 4
1 cup water
1/2 cup granulated sugar
1/2 cup packed fresh mint leaves
3 California kiwifruit
2 to 3 lemons
Sparkling water
In a medium saucepan, heat water with sugar over medium-high heat, stirring occasionally until sugar is dissolved. Simmer, uncovered, for five minutes. Remove from heat and stir in mint leaves. Let stand 20 minutes
Meanwhile, peel kiwifruit and cut into chunks. Puree in a food processor. Place puree in a pitcher. Strain cooled syrup into pitcher, pressing on mint, then discard leaves. Refrigerate until cold. Squeeze juice from 2 lemons. Stir into kiwifruit mixture. Taste, squeeze in juice from remaining lemon for a more tart lemonade.
Pour into glasses. Top with sparkling water. Serve garnished with a slice of kiwifruit.
Mediterranean Kiwifruit Couscous
Serves 4 to 6
3/4 cup water
1/2 cup couscous
salt
3 California kiwifruit
1 yellow or orange pepper
1 cup colorful cherry tomatoes
1/4 cup Kalamata olives, preferably spicy
3 green onions, thinly sliced
1 tablespoon red wine vinegar
3 tablespoons olive oil
1 garlic clove, minced
1 teaspoon dried oregano leaves
pepper
1/2 cup crumbled feta cheese
1/2 cup shredded fresh basil
In a small saucepan, lightly salt water then bring to a boil. Add couscous, stir, cover and remove from heat. Let stand until water is absorbed, about five minutes. Meanwhile, peel kiwifruit and cut into bite-size chunks. Dice pepper and slice large cherry tomatoes in half. Pit olives if needed and thinly slice green onions. Place all in a medium bowl.
Whisk vinegar with oil, garlic, oregano and generous pinches salt and pepper. When couscous has cooled, gently stir with kiwifruit mixture. Toss with as much dressing as needed to just coat. Stir in feta and basil. Salad will keep well refrigerated for one to two days.
Courtesy of ARAcontent
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Besides eating healthy, you want to provide a variety of food choices to keep mealtimes interesting and flavorful. Here are three items you can add to your grocery list:
1. Kiwifruit.
During the months when finding American-grown fresh fruit is a chore, look for California-grown kiwifruit, typically available between mid-September and June. Buying fruit grown in America supports our domestic economy and is better for the environment since shipping requires fewer resources. Plus, you know you're getting fresher fruit.
A Rutgers University study found that of the 27 most commonly consumed fruits, kiwifruit is the most nutrient-dense, containing vitamin C, potassium, folate, fiber and vitamin E, to name a few. Plus kiwifruit is very versatile. It can be eaten raw, sliced up on top of foods, blended into drinks and salsas or tossed into salads.
2. Rolled oats.
Yummy for both breakfast and in cookies, oats are full of fiber and complex carbohydrates. The grain has been linked to lowering bad cholesterol and reducing the chance of heart disease. Buying plain oats in bulk costs less per serving than buying most other cereals.
3. Wild Rice.
Wild rice not only is native to the U.S., but is also rich in protein and a good source of calcium and potassium. Plus, it's an energy food high in carbohydrates and fiber, helping to balance out your healthy meals. Wild rice can be served cold or hot and mixed with nuts, vegetables and all kinds of meat.
Saving money and eating healthy will benefit not only your family but your wallet. California Kiwifruit Commission has several recipes available for your family to try including Kiwi Mint Lemonade -- perfect for a warm afternoon on the porch, and Mediterranean Kiwifruit Couscous -- which compliments any lunch or dinner menu.
Kiwifruit Mint Lemonade
Serves 4
1 cup water
1/2 cup granulated sugar
1/2 cup packed fresh mint leaves
3 California kiwifruit
2 to 3 lemons
Sparkling water
In a medium saucepan, heat water with sugar over medium-high heat, stirring occasionally until sugar is dissolved. Simmer, uncovered, for five minutes. Remove from heat and stir in mint leaves. Let stand 20 minutes
Meanwhile, peel kiwifruit and cut into chunks. Puree in a food processor. Place puree in a pitcher. Strain cooled syrup into pitcher, pressing on mint, then discard leaves. Refrigerate until cold. Squeeze juice from 2 lemons. Stir into kiwifruit mixture. Taste, squeeze in juice from remaining lemon for a more tart lemonade.
Pour into glasses. Top with sparkling water. Serve garnished with a slice of kiwifruit.
Mediterranean Kiwifruit Couscous
Serves 4 to 6
3/4 cup water
1/2 cup couscous
salt
3 California kiwifruit
1 yellow or orange pepper
1 cup colorful cherry tomatoes
1/4 cup Kalamata olives, preferably spicy
3 green onions, thinly sliced
1 tablespoon red wine vinegar
3 tablespoons olive oil
1 garlic clove, minced
1 teaspoon dried oregano leaves
pepper
1/2 cup crumbled feta cheese
1/2 cup shredded fresh basil
In a small saucepan, lightly salt water then bring to a boil. Add couscous, stir, cover and remove from heat. Let stand until water is absorbed, about five minutes. Meanwhile, peel kiwifruit and cut into bite-size chunks. Dice pepper and slice large cherry tomatoes in half. Pit olives if needed and thinly slice green onions. Place all in a medium bowl.
Whisk vinegar with oil, garlic, oregano and generous pinches salt and pepper. When couscous has cooled, gently stir with kiwifruit mixture. Toss with as much dressing as needed to just coat. Stir in feta and basil. Salad will keep well refrigerated for one to two days.
Courtesy of ARAcontent
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Monday, March 23, 2009
FDA Warns Consumers, Food Service Operators, and Retailers to Avoid Oysters Recently Harvested from Mississippi Area 2C
The U.S. Food and Drug Administration is advising retailers and food service operators not to offer for sale oysters harvested between Feb. 24 and March 17, 2009, from Mississippi Area 2C, located in the Mississippi Sound portion of the Gulf of Mexico near Pass Christian, Miss. Further, consumers are advised not to eat such oysters. Consumers who are uncertain about the origin of oysters they currently have should contact the place of purchase to determine if the oysters are from the affected area as the Agency investigates an outbreak of norovirus illnesses associated with the oysters. Norovirus is a foodborne pathogen that can cause acute gastroenteritis in humans.
Eleven individuals reported becoming sick after eating raw oysters at a restaurant in Chattanooga, Tenn. Test results by the Chattanooga-Hamilton County Health Department and Tennessee Department of Health confirmed that the patients were infected with norovirus.
Symptoms of norovirus illness usually include nausea, vomiting, diarrhea, and some stomach cramping. Sometimes people also have a low-grade fever, chills, headache, muscle aches, and a general sense of tiredness. The illness often begins suddenly, and the infected person may feel very sick. In most people the illness is self-limiting with symptoms lasting for 1 or 2 days.
Retailers and food service operators can check the tag or labeling that should accompany all raw molluscan shellfish to verify its origin. Individuals who have eaten raw oysters harvested from the affected area during the specified dates and have experienced symptoms of norovirus infection are encouraged to contact their healthcare provider and local health department.
The Mississippi Department of Marine Resources closed Area 2C to harvesting on March 17, 2009, to protect the public health. The FDA is working with the Mississippi Department of Marine Resources to investigate potential sources of pollution that may have caused the area to become contaminated. The FDA is testing oysters harvested from the area and will continue to provide updates as this investigation unfolds.
People with weakened immune systems, including those affected by AIDS, chronic alcohol abuse, liver, stomach or blood disorders, cancer, diabetes, or kidney disease should avoid raw oyster consumption altogether, regardless of where the oysters are harvested.
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Eleven individuals reported becoming sick after eating raw oysters at a restaurant in Chattanooga, Tenn. Test results by the Chattanooga-Hamilton County Health Department and Tennessee Department of Health confirmed that the patients were infected with norovirus.
Symptoms of norovirus illness usually include nausea, vomiting, diarrhea, and some stomach cramping. Sometimes people also have a low-grade fever, chills, headache, muscle aches, and a general sense of tiredness. The illness often begins suddenly, and the infected person may feel very sick. In most people the illness is self-limiting with symptoms lasting for 1 or 2 days.
Retailers and food service operators can check the tag or labeling that should accompany all raw molluscan shellfish to verify its origin. Individuals who have eaten raw oysters harvested from the affected area during the specified dates and have experienced symptoms of norovirus infection are encouraged to contact their healthcare provider and local health department.
The Mississippi Department of Marine Resources closed Area 2C to harvesting on March 17, 2009, to protect the public health. The FDA is working with the Mississippi Department of Marine Resources to investigate potential sources of pollution that may have caused the area to become contaminated. The FDA is testing oysters harvested from the area and will continue to provide updates as this investigation unfolds.
People with weakened immune systems, including those affected by AIDS, chronic alcohol abuse, liver, stomach or blood disorders, cancer, diabetes, or kidney disease should avoid raw oyster consumption altogether, regardless of where the oysters are harvested.
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Tuesday, March 17, 2009
Looking for an Irish Celebration Today?
“May the Irish hills caress you.
May her lakes and rivers bless you.
May the luck of the Irish enfold you.
May the blessings of Saint Patrick behold you.”
It's St. Patrick's Day and the sounds of "Erin go Braugh" are heard throughout the land. If you've got a hankering for some true Irish fare today, look no further than Maguire's Family and Fun in downtown Senoia.
On tap today is a family treat for all the senses. Enjoy traditional Irish dishes and stay for the celebration. Owners Frank Maguire and Chris Fives have continued their grandmother's Irish heritage in celebrating the "wearing of the green" with entertainment all day and into the night.
From 4-5:45 pm today, a group of Peachtree City cloggers and dancers will perform in the main dining room.
At 6 pm, sit back, relax and enjoy Irish music with Blake Guthrie. The music will continue with a DJ late into the night.
Maguire reminds everyone to come early as they are anticipating about 2000 citizens of Fayette and Coweta counties to join the spirit of the Irish today.
Please remember to enjoy this holiday in a responsible manner.
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May her lakes and rivers bless you.
May the luck of the Irish enfold you.
May the blessings of Saint Patrick behold you.”
It's St. Patrick's Day and the sounds of "Erin go Braugh" are heard throughout the land. If you've got a hankering for some true Irish fare today, look no further than Maguire's Family and Fun in downtown Senoia.
On tap today is a family treat for all the senses. Enjoy traditional Irish dishes and stay for the celebration. Owners Frank Maguire and Chris Fives have continued their grandmother's Irish heritage in celebrating the "wearing of the green" with entertainment all day and into the night.
From 4-5:45 pm today, a group of Peachtree City cloggers and dancers will perform in the main dining room.
At 6 pm, sit back, relax and enjoy Irish music with Blake Guthrie. The music will continue with a DJ late into the night.
Maguire reminds everyone to come early as they are anticipating about 2000 citizens of Fayette and Coweta counties to join the spirit of the Irish today.
Please remember to enjoy this holiday in a responsible manner.
Staff Report
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Sunday, March 15, 2009
Cost, Nutrition And Convenience: Raising The Bar On "Value" Meals
(NAPSI)-A burger and fries for under $5? This is one type of value meal featured at fast-food drive-thrus. Sure, saving money makes us feel good about the foods we purchase, but value means much more than low cost.
If you're looking to get the most value from your meal, remember three things: cost, nutrition and convenience. These are key elements that, combined, create a valuable meal you can feel good about.
So how do you prepare a meal that is budget friendly, convenient and nutritious? The secret is knowing how to get the most out of your foods and your wallet without making your taste buds and bank account suffer. And it's easier than you may think.
Following are a few low-cost ways to get the most from your meal without cutting corners on taste and nutrition:
• Turn one nutritious meal into two. Transform leftovers into flavorful lunchtime delights. Wrapped in a flour tortilla, the remaining meats and veggies from a classic stir-fry make delicious fajitas or stuffed quesadillas. Sprinkle with cheese for added calcium or top with a few more greens, such as peppers or spinach, for an extra boost of essential nutrients.
• Eat fresh. Shop local. Check out your local farmers' markets for fresh produce. Farmers' markets provide a large selection of the freshest produce and generally have low prices because farmers are able to set their own prices-allowing you to get more for your money.
• Plan ahead. Prepare a variety of pasta noodles-macaroni, fettuccine, spaghetti and rigatoni-and store in plastic containers to be used later in the week. Showcase noodles in a pasta bar format with a variety of mix-ins, such as lean ground beef or turkey, tuna fish, chicken, asparagus or zucchini. Top these with marinara, melted cheese or a dash of Parmesan and you can have a delicious meal in less than 20 minutes.
• Power up with pumpkin. Keep an extra can of pure pumpkin in the pantry for a quick and easy way to boost nutrition. Pumpkin can be added to homemade chili, pasta sauce and even mashed potatoes. The added pumpkin in this Easy Pumpkin-Pasta Bake recipe provides an excellent source of vitamin A and fiber. And at 10 servings, this family-style dish can be prepared for under $1.40 per serving-perfect for a potluck or weeknight dinner.
EASY PUMPKIN-PASTA BAKE
(Makes 10 servings)
1 box (14.5 ounces) whole wheat penne or other short-cut pasta, prepared according to package directions
Nonstick cooking spray
1 pound (about 4 links) sweet or spicy lean Italian turkey sausage, casings removed
1 tablespoon finely chopped garlic
1 jar (24 to 26 ounces) marinara sauce
1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
½ cup water or dry red or white wine
4 tablespoons (0.75 ounce) shredded Parmesan cheese, divided
1 cup (4 ounces) shredded low-moisture part-skim mozzarella cheese
PREHEAT oven to 375° F. Spray 3-quart casserole dish or 13 x 9-inch baking dish with nonstick cooking spray.
COOK sausage in large skillet over medium-high heat until cooked through. Stir in garlic; cook for 1 minute. Stir in marinara sauce (reserve jar). Add water or wine to jar; cover and shake. Pour into skillet along with pumpkin and 2 tablespoons Parmesan cheese. Stir well. Stir in prepared pasta. Spoon into prepared dish. Sprinkle with remaining 2 tablespoons Parmesan cheese and mozzarella cheese; cover.
BAKE for 15 minutes. Carefully remove cover; bake for an additional 5 minutes or until cheese is melted and bubbly.
Nutritional Highlights Per Serving: 7g dietary fiber, 18g protein, 130% of your vitamin A DV, 6% of your vitamin C DV, 15% of your calcium DV, 15% of your iron DV.
For more budget-friendly and nutritious recipe ideas, visit Meals.com. And for more "Plus Pumpkin" tips and complete nutrition information for the recipe above, visit http://www.VeryBestBaking.com.
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If you're looking to get the most value from your meal, remember three things: cost, nutrition and convenience. These are key elements that, combined, create a valuable meal you can feel good about.
So how do you prepare a meal that is budget friendly, convenient and nutritious? The secret is knowing how to get the most out of your foods and your wallet without making your taste buds and bank account suffer. And it's easier than you may think.
Following are a few low-cost ways to get the most from your meal without cutting corners on taste and nutrition:
• Turn one nutritious meal into two. Transform leftovers into flavorful lunchtime delights. Wrapped in a flour tortilla, the remaining meats and veggies from a classic stir-fry make delicious fajitas or stuffed quesadillas. Sprinkle with cheese for added calcium or top with a few more greens, such as peppers or spinach, for an extra boost of essential nutrients.
• Eat fresh. Shop local. Check out your local farmers' markets for fresh produce. Farmers' markets provide a large selection of the freshest produce and generally have low prices because farmers are able to set their own prices-allowing you to get more for your money.
• Plan ahead. Prepare a variety of pasta noodles-macaroni, fettuccine, spaghetti and rigatoni-and store in plastic containers to be used later in the week. Showcase noodles in a pasta bar format with a variety of mix-ins, such as lean ground beef or turkey, tuna fish, chicken, asparagus or zucchini. Top these with marinara, melted cheese or a dash of Parmesan and you can have a delicious meal in less than 20 minutes.
• Power up with pumpkin. Keep an extra can of pure pumpkin in the pantry for a quick and easy way to boost nutrition. Pumpkin can be added to homemade chili, pasta sauce and even mashed potatoes. The added pumpkin in this Easy Pumpkin-Pasta Bake recipe provides an excellent source of vitamin A and fiber. And at 10 servings, this family-style dish can be prepared for under $1.40 per serving-perfect for a potluck or weeknight dinner.
EASY PUMPKIN-PASTA BAKE
(Makes 10 servings)
1 box (14.5 ounces) whole wheat penne or other short-cut pasta, prepared according to package directions
Nonstick cooking spray
1 pound (about 4 links) sweet or spicy lean Italian turkey sausage, casings removed
1 tablespoon finely chopped garlic
1 jar (24 to 26 ounces) marinara sauce
1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
½ cup water or dry red or white wine
4 tablespoons (0.75 ounce) shredded Parmesan cheese, divided
1 cup (4 ounces) shredded low-moisture part-skim mozzarella cheese
PREHEAT oven to 375° F. Spray 3-quart casserole dish or 13 x 9-inch baking dish with nonstick cooking spray.
COOK sausage in large skillet over medium-high heat until cooked through. Stir in garlic; cook for 1 minute. Stir in marinara sauce (reserve jar). Add water or wine to jar; cover and shake. Pour into skillet along with pumpkin and 2 tablespoons Parmesan cheese. Stir well. Stir in prepared pasta. Spoon into prepared dish. Sprinkle with remaining 2 tablespoons Parmesan cheese and mozzarella cheese; cover.
BAKE for 15 minutes. Carefully remove cover; bake for an additional 5 minutes or until cheese is melted and bubbly.
Nutritional Highlights Per Serving: 7g dietary fiber, 18g protein, 130% of your vitamin A DV, 6% of your vitamin C DV, 15% of your calcium DV, 15% of your iron DV.
For more budget-friendly and nutritious recipe ideas, visit Meals.com. And for more "Plus Pumpkin" tips and complete nutrition information for the recipe above, visit http://www.VeryBestBaking.com.
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