recipes

Meal Ideas 01 June 2018

Savoring Salad Season

(Family Features) Even though salads can be enjoyed year-round, the warmer months signal salad season for some fans of al fresco dining. Barbecues, family reunions, picnics, potlucks, block parties, pool parties or simple family dinners are a few reasons to savor the season, and all are ideal occasions to serve a salad.

This versatile Middle Eastern-Inspired Bean Salad can be assembled ahead of time and served chilled or at room temperature.

Beginning with a can of READ 3 or 4 Bean Salad can help streamline prep and provide a pleasing flavor to complement the cherry tomatoes, cucumber, parsley and mint in the salad. The hummus-based dressing combined with a traditional Middle Eastern spice blend gets a bright accent from a squeeze of fresh lemon juice.

Colorful Pickled Beet and Red Quinoa Salad is also an option that can be served chilled or at room temperature, and can make for a vegetarian main dish or side salad.

At just the right size for a salad, Aunt Nellie’s Whole Baby Pickled Beets are teamed with red quinoa and punctuated with chickpeas, almonds and feta. The fresh orange vinaigrette helps tie the flavors together.

For additional salad inspiration, visit READSalads.com and AuntNellies.com.
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Middle Eastern-Inspired Bean Salad

Prep time: 20 minutes
Servings: 6

  • 1          can (15 ounces) READ 3 or 4 Bean Salad
  • 1/2       cup halved cherry or grape tomatoes
  • 1          small cucumber (4-5 inches long), cut in half lengthwise then thinly sliced crosswise
  • 2          green onions, thinly sliced
  • 1/2       cup chopped fresh parsley
  • 2          tablespoons chopped fresh mint
  • 1          small clove garlic, minced
  • 1/4       teaspoon crushed red pepper flakes

Dressing:

  • 2          tablespoons prepared hummus
  • 1          tablespoon fresh lemon juice
  • 1/4-1/2   teaspoon za'atar seasoning blend
  1. Drain bean salad. Discard liquid. Place bean salad in large bowl.
  2. Add tomatoes, cucumber, onions, parsley, mint, garlic and red pepper flakes to bean salad. Toss to combine.
  3. To make dressing: Combine hummus, lemon juice and seasoning; set aside.
  4. Add dressing to salad just before serving; toss to combine well. Serve at room temperature or chilled.

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Pickled Beet and Red Quinoa Salad with Orange Vinaigrette

Prep time: 20 minutes
Cook time: 15-20 minutes
Servings: 8

Vinaigrette:

  • 1/4       cup fresh orange juice
  • 1          tablespoon orange zest
  • 1/2       teaspoon coarsely ground black pepper
  • 1/4       teaspoon salt (optional)
  • 2          tablespoons olive oil

Salad:

  • 1          jar (16 ounces) Aunt Nellie's Baby Whole Pickled Beets
  • 1          can (15 ounces) chickpeas, rinsed and drained
  • 1/2       cup thinly sliced green onion
  • 1/2       cup chopped fresh parsley
  • 1/2       cup red quinoa, cooked according to package directions (about 1 1/2 cups cooked)
  • 1/2       cup coarsely chopped almonds, toasted
  • 1/3       cup crumbled reduced-fat or traditional feta cheese
  • 1          tablespoon orange zest
  1. To make vinaigrette: In small bowl, whisk together orange juice, orange zest, black pepper, salt, if desired, and olive oil; set aside.
  2. To make salad: Drain beets. Place in large bowl; set aside.
  3. Add chickpeas, green onion, parsley and quinoa to beets. Add vinaigrette; toss to combine well.
  4. Just before serving, add almonds to salad; toss to combine well. Sprinkle with feta cheese and orange zest. Serve at room temperature or chilled.

Source: Seneca Foods

Healthy 06 February 2019

Ingredients Matter

Add nutritious, natural ingredients for a healthier you

(Family Features) When it comes to making tasty meals for your family, you probably know that ingredients matter. From vitamins and nutrients to sugar and acidity, it’s important to know what you’re using in your recipes at every meal and how each ingredient can impact all parts of the body.

To help understand how ingredients matter and how quality ingredients can keep your body healthy, consider these tips from registered dietitian, celebrity nutritionist and healthy cooking expert Keri Glassman, MS, RDN.

  1. Mind your veggies. Nearly everyone knows veggies are a vital part of any healthy diet. They are high in antioxidants, vitamins and minerals, and pack loads of fiber, but not everyone knows what health benefits you get from specific vegetables. For example, Brussels sprouts are packed with vitamin C to support your immune health and dried figs are known for lowering blood pressure and optimizing digestion.
  1. Just add lemon. Water with lemon can aid in digestion and boost your immune system due to its high vitamin C content, so adding it to water is one way to reap these benefits. While including lemons in your diet has its perks, it’s also important to know they are acidic in nature and eating highly acidic foods can impact your oral health.
  1. Be mindful of acid attacks. Every day, everyone’s mouths go through hundreds of “acid attacks,” mainly due to eating and drinking. While a variety of foods can have positive health benefits, they also carry acids that can weaken tooth enamel. To help combat this, take advantage of the acid-neutralizing power of baking soda, an ingredient found in Arm & Hammer Toothpastes. Baking soda helps neutralize acids, while gently cleaning and removing plaque, so your teeth and gums stay healthy and strong. Find more information at ArmandHammer.com.
  1. Say hello to healthy fats. Nuts carry healthy unsaturated fats and omega-3 fatty acids, which are good for cardiovascular health, mental health and cholesterol, so they can be a natural component for a healthy diet. Fat can be your friend, but stay mindful about not going overboard, as the calories can add up fast.
  1. Avoid added sugar. Sugar can cause inflammation in people’s bodies and is known to potentially impact cardiovascular health and weight, and can have a negative effect on our teeth. Sugar is often a sneaky ingredient that can be found in condiments and salad dressings. Avoid added sugar by making homemade dressings using lemon juice, oil and herbs, or checking labels to make sure you avoid added sugar whenever possible.

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Shaved Brussels Sprout Salad with Pecorino and Hazelnuts

Recipe courtesy of Keri Glassman, MS, RDN

Lemon Dressing:

  • 1/2       cup olive oil
  • 1/4       cup fresh lemon juice
  • 1/2       teaspoon salt
  • 1/4       teaspoon freshly ground black pepper

Salad:

  • 1/2       cup hazelnuts, lightly crushed
  • olive oil, to taste
  • rosemary, to taste
  • salt, to taste
  • pepper, to taste
  • 4          cups shaved Brussels sprouts
  • 1/2       cup dried figs, chopped
  • 1/3       cup finely sliced red onion
  • 4          tablespoons Lemon Dressing
  • 1          grapefruit, segmented
  • 1/3       cup shredded pecorino cheese
  1. Heat oven to 375° F.
  2. To make Lemon Dressing: mix olive oil, lemon juice, salt and pepper.
  3. On lined baking sheet, toss hazelnuts with olive oil, rosemary, salt and pepper, to taste.
  4. Roast 10-15 minutes, or until lightly brown; let cool.
  5. In large mixing bowl, toss roasted hazelnuts, Brussels sprouts, figs, red onion and dressing until combined.
  6. Plate about 1/4 of mixed salad, top with a few grapefruit segments and sprinkle with
  7. cheese.

Source: Arm & Hammer Toothpaste

Snacks 17 January 2019

Smarter Snacking with Nutrition in Mind

(Family Features) Planning health-conscious New Year’s resolutions typically includes cutting back on unhealthy foods during meals from breakfast to dinner. However, it’s also important to cut out sugary, calorie-laden snacks that can counteract all your hard work throughout the rest of the day.

Rather than skipping snacks entirely, it’s possible to instead incorporate nutritious options that pack protein to help you recharge without going overboard on calories, sodium and sugars. Opt for quick bites like Baked White Bean and Artichoke Dip paired with light, crunchy, low-sugar crackers to get the fuel you need between meals.

This snack idea can be especially filling yet nutritious when you dip with an option like gluten-free, non-GMO Crunchmaster Protein Snack Crackers, made with wholesome ingredients crafted to fit healthy, active lifestyles. With five grams of plant-based protein per serving, the cholesterol-free crackers can aid in providing energy without unnecessary sugars.

As you take steps to incorporate a healthier lifestyle in the New Year, be sure to take into account healthy activities along with nutritious eating habits from the first meal of the day to the last, and each snack in-between.

For more nutritious snacking ideas and recipes, visit crunchmaster.com.

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Baked White Bean and Artichoke Dip with Crackers

Prep time: 10 minutes
Cook time: 15 minutes
Servings: 8

  • 1          can (15 ounces) organic white cannellini beans, drained and rinsed
  • 1          can (14 fluid ounces) water-packed artichoke hearts, drained
  • 1/3       cup olive oil
  • 2          tablespoons finely chopped fresh chives, divided
  • 1          teaspoon lemon zest
  • 1          tablespoon lemon juice
  • 1          tablespoon white wine vinegar
  • 2          cloves garlic
  • 1/2       teaspoon salt
  • 1/4       teaspoon pepper
  • pinch of cayenne pepper
  • 1          package (3.54 ounces) Crunchmaster Protein Snack Crackers in Roasted Garlic flavor
  1. Heat oven to 400° F.
  2. In food processor, puree beans, artichokes, olive oil, 1 tablespoon chives, lemon zest, lemon juice, vinegar, garlic, salt, pepper and cayenne until smooth. Scrape into 4-cup baking dish and smooth over top.
  3. Bake 15-20 minutes, or until heated through. Sprinkle with remaining chives and serve with crackers.

Tip: Substitute parsley or mint for chives, if desired.

Nutrition information per serving: 200 calories; 10 g fat; 1 g saturated fat; 580 mg sodium; 21 g carbohydrates; 4 g fiber; 1 g sugar; 7 g protein.

Source: Crunchmaster

Dessert 20 September 2018

Lemon Cream Puffs

You don't have to be a pastry chef to make these delicious little beauties.  With a hint of lemon, these light and fluffy puffs will be a hit at your next gathering.

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Lemon Cream Puffs

  • 1/2 cup water
  • 1/4 cup butter, cubed
  • 1/2 cup all-purpose flour
  • 2 Eggs

LEMON FILLING:

  • 1 egg, beaten
  • 1/3 cup sugar
  • 3 tablespoons lemon juice
  • 2 tablespoons butter, cubed
  • 1 cup heavy whipping cream
  • 2 teaspoons sugar
  • Powdered Sugar
  1. Preheat oven to 400°. In a large saucepan, bring water and butter to a boil. Add flour all at once, stirring until a smooth ball forms. Remove from heat; let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth.
  2. Line baking sheet with parchment paper. Brush water over parchment paper. Fill piping bags with pastry dough and pipe circle swirls 3 inches apart.
  3. Bake 30-35 minutes or until golden brown. Remove to wire racks.
  4. For filling, in a small heavy saucepan, combine beaten egg, sugar, lemon juice and butter. Slowly cook and stir over medium heat until mixture is thick enough to coat the back of a spoon. Transfer to a small bowl; refrigerate until partially set. Whisk again to make sure ingredients are mixed well.
  5. In a large bowl, beat whipped cream and sugar until stiff peaks form; fold in lemon mixture.
  6. Fill pastry bag with lemon filling. Split pastry puffs. Pipe lemon filling onto pastry bottoms, replace pastry tops. Dust with powdered sugar.

Recipe adapted from Taste of Home.

Source: Culinary.net

Watch video to see how to make this recipe!

Meal Ideas 25 June 2018

Good-for-You Meals with Grape Taste

(Family Features) When it comes to balancing heart-healthy meals with appealing flavors, it’s important to lean on nutritious ingredients that pack mouthwatering taste. For example, grapes are a delicious yet subtle way to incorporate a little something extra into your diet while adding a juicy burst of flavor.

Grapes of all colors – red, green and black – can be enjoyed as a ready-to-eat, on-the-go food anytime and anywhere. Grapes are also a healthy choice, as they’re a natural source of antioxidants and other polyphenols, and contain no fat and virtually no sodium.

Because of their versatility, heart-healthy grapes can also be used as an ingredient to add fresh appeal, vibrant color and a light touch of sweetness to almost any dish, like Roasted Cod with Fennel and Grapes or Spaghetti Squash with Pesto and Grapes. For something quick and nutritious featuring fresh fruits and vegetables, try this Vegetarian Poke Bowl with tofu, fresh grapes, avocado and crunchy, raw beets and carrots.

Grape Goodness for Healthy Aging

In addition to helping maintain heart health, grapes may also play a role in healthy aging. A review of the science linking the consumption of grapes to health highlights grapes’ potential to impact many areas of health, according to research published in “Grapes and Health: A Monograph.” The evidence that grapes support heart health is well-established, and emerging research in other areas of health suggests that grapes’ ability to promote antioxidant and anti-inflammatory activities at the cellular level may also play a protective role in eye, brain and joint health, among others.

Find more recipes to make healthy eating easy at GrapesfromCalifornia.com.

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Vegetarian Poke Bowl

Prep time: 20 minutes
Servings: 4

  • 5          cups cooked brown or white jasmine rice
  • 2          packages (6 ounces each) extra-firm tofu, cubed
  • 2          cups red California grapes, halved
  • 1          avocado, pitted, peeled and thinly sliced
  • 1          large golden beet, peeled and shredded
  • 1          large carrot, peeled and shredded
  • 2          scallions, thinly sliced
  • sprinkle of toasted sesame seeds
  • 6          ounces light Asian ginger-sesame salad dressing
  1. Divide rice between four bowls and arrange tofu, grapes, avocado, beets and carrots on top. Sprinkle with scallions and sesame seeds; serve with dressing.

Nutritional information per serving: 620 calories; 19 g protein; 101 g carbohydrates; 17 g fat (25% calories from fat); 2.5 g saturated fat (4% calories from saturated fat); 450 mg sodium; 11 g fiber.

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Roasted Cod with Fennel and Grapes

Prep time: 10 minutes            
Cook time: 15 minutes
Servings: 4

  • 1          pound cod loin, cut into four equal pieces
  • 2          tablespoons extra-virgin olive oil, divided
  • 1          tablespoon fresh lemon juice
  • 1/2       teaspoon orange zest
  • 1/4       teaspoon sea salt, divided
  • fresh ground pepper
  • 1          tablespoon white wine vinegar
  • 1          tablespoon orange juice
  • 1          tablespoon minced shallot
  • 1/4       teaspoon ground coriander
  • 1          teaspoon honey
  • 1          tablespoon fresh chopped oregano
  • 1          medium fennel bulb, fronds removed, chopped and reserved
  • 1          cup red California grapes, halved
  1. Heat oven to 400° F. Arrange cod pieces in baking dish.
  2. In small bowl, combine 1 tablespoon olive oil with lemon juice, orange zest, 1/8 teaspoon salt and pepper. Spoon mixture onto cod in equal amounts. Bake 10-12 minutes, or until desired doneness is reached.
  3. While cod is baking, in small bowl, combine remaining olive oil, remaining salt, pepper, vinegar, orange juice, shallot, coriander, honey and oregano; set aside. Halve and core fennel bulb then thinly slice and place in separate bowl. Add grapes and dressing; toss to combine.
  4. Serve cod topped with fennel and grape salad. Garnish each serving with 1 tablespoon chopped fennel fronds.

Nutritional information per serving: 200 calories; 19 g protein; 15 g carbohydrates; 8 g fat (36% calories from fat); 1 g saturated fat (4% calories from saturated fat); 45 mg cholesterol; 240 mg sodium; 2 g fiber.

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Spaghetti Squash with Pesto and Grapes

Prep time: 15 minutes
Cook time: 45 minutes
Servings: 6

  • 1          large spaghetti squash
  • 1/3       cup extra-virgin olive oil, divided
  • 1/2       cup chopped walnuts, divided
  • 2          cloves garlic
  • 2          cups packed basil leaves
  • 1          cup packed arugula
  • 1          tablespoon lemon juice
  • 1          teaspoon lemon zest
  • 1/3       cup freshly grated Parmesan cheese
  • 1/4       teaspoon salt
  • freshly ground pepper, to taste
  • 1          cup cannellini beans, rinsed and drained
  • 1 1/2    cups red California grapes, halved
  1. Heat oven to 400° F. Cut squash in half lengthwise and remove seeds. Using fork, poke shallow holes in skin of squash then brush with 1 tablespoon oil and place it, cut-side down, in rimmed baking dish. Bake 30-40 minutes, or until tender.
  2. To make pesto: In food processor, process 1/4 cup walnuts, garlic, basil, arugula, lemon juice and lemon zest until well chopped. Add remaining olive oil, Parmesan, salt and pepper; process until well blended.
  3. Once squash is done baking, remove from oven. Cool squash 5-10 minutes then, using fork, scrape inside flesh of squash, removing “spaghetti,” and place it in large bowl. Add pesto and beans to cooked squash and toss gently with tongs to combine. Divide equally into six bowls and top each with 1/4 cup grapes and 2 teaspoons chopped walnuts.

Nutritional information per serving: 290 calories; 7 g protein; 24 g carbohydrates; 20 g fat (62% calories from fat); 3 g saturated fat (9% calories from saturated fat); 5 mg cholesterol; 160 mg sodium; 6 g fiber.

Source:  California Table Grape Commission

Holiday 09 November 2017

Perfect Wine Pairings for Holiday Parties

(Family Features) With the holidays quickly approaching, it is time to begin planning menus and shopping for groceries, which may leave you facing endless shelves of wine.  Choosing wines to pair with your holiday meal is an important part of the menu planning process.

A smart rule is to select quality wines that pair with a variety of dishes, such as crisp, medium-bodied chardonnays and medium-to-full-bodied, flavorful merlots.

“I love having a bright, crisp chardonnay on hand for holiday entertaining,” said Katie Madigan, winemaker at St. Francis Winery. “Chardonnay complements so many holiday flavors. It’s a great choice to serve with appetizers and it also transitions nicely to dinner.”

A certified sustainable winery in Sonoma County, California, St. Francis Winery offers a full range of varietal wines ideal for holiday entertaining, such as the St. Francis Sonoma County Chardonnay 2015 (SRP $16.99), which is made from grapes picked in the cool of night to create delicate aromas, crisp acidity and a rich, lingering finish.

With notes of fresh pear and pineapple, it pairs well with mild cheeses and rich seafood appetizers, such as Pan Fried Crab Cakes. If you are looking for inspiration to get your holiday menu planning started, consider this simple hors d’oeuvre, which can be made the night before and cooked just before guests arrive. Pair it with a chilled glass of crisp chardonnay to start the party off just right.

A complementary option for guests who prefer red wine is the Sonoma Valley Merlot (SRP $20.99). This wine has multiple layers of aromatics with flavors of red cherry, plum, dried cranberry, espresso bean and savory spices that match well with hard cheeses, roasted turkey, lamb or steaks with blue cheese butter. Find more tips for pairing wines and recipes ideal for holiday entertaining at StFrancisWinery.com.

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Pan Fried Crab Cakes

  • 1/4       cup mayonnaise
  • 1/4       cup minced green onions
  • 2          large egg yolks
  • 2          tablespoons fresh lemon juice  
  • 1          teaspoon minced fresh tarragon
  • 1          teaspoon minced fresh cilantro
  • 1          tablespoon Dijon mustard
  • 1          tablespoon finely grated lemon peel
  • 1/4       teaspoon black pepper
  • 1          pound Dungeness crab meat
  • 2          cups panko, divided
  • 2          tablespoons butter
  • 4          tablespoons olive oil
  • Remoulade sauce, for serving
  1. Line baking sheet with waxed paper.
  2. In large bowl, whisk together mayonnaise, green onions, egg yolks, lemon juice, tarragon, cilantro, mustard, lemon peel and black pepper. Add crabmeat and 1 cup panko, breaking up crabmeat slightly. Let mix stand 10 minutes.
  3. Form crab mixture into 16 2-inch patties, using about 1/4 cup for each cake. Place patties on baking sheet. Cover and chill at least 1 hour or up to 24 hours. Using remaining panko, lightly coat each crab cake.
  4. Heat two heavy, large skillets over medium-high heat. In each skillet, melt 1 tablespoon butter with 2 tablespoons of olive oil. Add crab cakes to skillets and cook until golden on both sides (adding more butter and oil as needed), about 5 minutes total.
  5. Transfer cakes to napkins to drain excess oil. Plate crab cakes with dollop of remoulade on top.

Photo courtesy of Getty Images

Source: Kobrand Wine and Spirits

Meal Ideas 28 April 2017

Greens and Grains

Add fresh produce to your diet and community

(Family Features) Dedicating more of your plate to fresh-from-the-garden produce as well as rice and grains can lead to a healthier lifestyle, according to Cheryl Forberg, registered dietitian and award-winning chef and nutritionist for “The Biggest Loser.”

“Most of my adult clients who are not veggie lovers usually had little exposure to them growing up, or they just weren’t cooked properly,” Forberg said. “It’s important for parents to get their children involved in cooking, shopping and even gardening so kids can understand the journey from seed to plate.”

Forberg furthers her personal dedication to the seed-to-plate journey through her involvement with Seeds of Change, which invests in healthier and greener communities by offering both organic seeds and foods, and delivers an annual grant program that benefits school and community gardening as well as farming programs. This year, the grant program will award $310,000 to participants who plan to help their communities and teach people about sustainability and where fresh food comes from.

To start living healthier and greener lives, Forberg offers four simple tips:

Start in the garden. This hands-on approach is a fun way to learn about nutrition and where food comes from. Following produce from seed to plate can compel you to eat more healthfully. Plant a garden at home or become involved in a local project nearby.

Opt for veggies with big impact. Richly colored veggies contain the richest supplies of nutrients. Opt for spinach or romaine instead of iceberg lettuce in your salads. Skip the celery or carrots and go for red bell pepper slices to deliver a healthy serving of antioxidants and vitamin C.

Make smart swaps. Replace the dense calories of pasta noodles with a flavorful cup of cooked spaghetti squash. The squash is a satisfying and tasty alternative with a mere 40 calories, 2 grams of fiber and loads of vitamins.

Pair with whole grains. Mashed potatoes may be a favorite dinner side, but there are more nutritious options to complement your garden produce, such as this grain bowl with wild salmon from Chef Seamus Mullen.

Learn more about starting a community garden and living a greener, healthier life at seedsofchangegrant.com.

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Warm Grain Bowl with Wild Salmon, Almonds and Salsa Verde

Total time: 20-25 minutes
Servings: 8

  • 8 wild salmon fillets (3 ounces each)
  • sea salt, to taste
  • fresh pepper, to taste
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 cup asparagus, cut into 2-inch pieces
  • 1/2 cup shitake mushroom caps, sliced
  • 1 package Seeds of Change Quinoa, Brown & Red Rice with Flaxseeds
  • 1/4 cup slivered almonds

Salsa Verde (optional):

  • 1 bunch scallions
  • 1 clove garlic
  • 1/2 cup packed cilantro leaves
  • 1/2 cup packed mint leaves
  • 1/2 cup packed basil leaves
  • 1/2 cup lemon juice
  • 1/3 cup extra-virgin olive oil
  1. Heat oven to 400° F.
  2. In oven-proof pan, season salmon with salt and pepper, and drizzle each fillet with olive oil. Bake 12-15 minutes, until cooked through.
  3. In blender or food processor, combine all Salsa Verde ingredients and pulse until fully incorporated but still rustic and chunky. Set aside.
  4. In medium saute pan over medium-high heat, heat remaining olive oil. Add mushrooms and asparagus and saute vigorously 3-5 minutes. Add grains and slivered almonds, and continue to saute until heated through, about 5 minutes. Adjust seasoning with salt and pepper, to taste.
  5. Divide grains among eight plates, place a piece of salmon on each plate then finish with dollop of Salsa Verde, if desired, and serve.

Substitution: Shitake mushroom caps may be substituted with button mushrooms or other wild mushrooms.

Photo courtesy of Getty Images

Source: Seeds of Change

Dessert 06 April 2017

Impressive Fruit Pies and Tarts Made Easy

(Family Features) Berry season means colors, tastes and aromas that are sure to please. With a variety of gorgeous fresh fruits at your fingertips, why not whip up a fabulous fruit pie or tart to surprise family or share with friends? From family dinners to spur-of-the-moment picnics, pies are easy to make and easy for family and friends to appreciate.

To save time in the kitchen, start with Pillsbury Refrigerated Pie Crusts for a flaky, tender base. Just unroll it into your favorite pie plate or tart pan, spoon in a delicious fruit filling, bake and enjoy. Pillsbury has updated the packaging with a fresh, contemporary look and features a recipe for Perfect Apple Pie. For more delicious recipes, visit www.pillsbury.com/pie.

Make Crusts Extra Special

When making a top crust for pies, these tips can help you make them look extra special.
Glossy Upper Crust: Brush the dough with slightly beaten egg white (if desired, sprinkle with sugar, too) before baking.

Sweet Glazed Top: Brush the top pastry with a small amount of water, and sprinkle with granulated or coarse sugar before baking.

Pretty Cutouts: Cut shapes from the top crust with a canapé cutter or a knife before placing the top crust over the filling. With water or beaten egg, moisten the back of each cutout and set the design, moistened side down, on the crust.

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Perfect Apple Pie

8 servings
Prep time: 30 minutes
Ready in: 3 hours

Crust

  • 1 box (14.1 ounces) Pillsbury refrigerated pie crusts, softened as directed on box

Filling

  • 6 cups thinly sliced, peeled apples (6 medium)
  • 3/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  1. Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.
  2. In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.
  3. Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch-wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.

Tip: Two cans (21 ounces each) apple pie filling can be substituted for the filling.

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Lemon Raspberry Pie

8 servings
Prep time: 45 minutes
Start to finish: 3 hours 45 minutes


Crust

  • 1 Pillsbury refrigerated pie crust (from 14.1-ounce box), softened as directed on box
  • 1 teaspoon flour
  • 2 tablespoons finely chopped pecans

Filling

  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1/2 cup water
  • 2 tablespoons margarine or butter
  • 1 egg yolk, beaten
  • 1/4 to 1/3 cup lemon juice

Topping

  • 2 3-ounce packages cream cheese, softened
  • 1/4 cup powdered sugar
  • 1/2 teaspoon lemon extract
  • 1 8-ounce carton frozen whipped topping, thawed
  • 1 tablespoon milk
  • 3 cups fresh raspberries or frozen raspberries without syrup, thawed, dried on paper towels
  • Mint sprigs, if desired
  1. Heat oven to 450°F. Prepare crust according to package directions for unfilled one-crust pie using 9-inch pie pan. Press pecans into bottom of pie crust-lined pan. Generously prick crust with fork. Bake for 9 to 11 minutes or until light golden brown. Cool completely.
  2. In small saucepan, combine sugar and cornstarch; blend well. Stir in water, margarine and egg yolk. Cook over medium heat until mixture boils and thickens, stirring constantly. Boil 1 minute. Remove from heat. Stir in lemon juice. Pour into cooled crust. Refrigerate 1 hour.
  3. In small bowl, beat cream cheese, powdered sugar and lemon extract until smooth. Beat in whipped topping at low speed until well blended. Add milk; mix until smooth and of spreading consistency. Spread thin layer of topping mixture around edge of crust. Reserve 4 raspberries for garnish. Arrange remaining raspberries over top of filling. Spread remaining topping over raspberries. Garnish with mint sprigs and reserved raspberries. Refrigerate 2 hours before serving. Store in refrigerator.

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Fresh Berry Cream Tart

8 servings
Prep time: 15 minutes
Start to finish: 2 hours 55 minutes

Crust

  • 1 Pillsbury refrigerated pie crust (from 14.1-ounce box), softened as directed on box

Filling

  • 1 8-ounce package cream cheese, softened
  • 1/3 cup sugar
  • 1 tablespoon orange-flavored liqueur or orange juice
  • 4 cups assorted fresh whole berries (small strawberries, blueberries, raspberries, and/or blackberries)
  • 1/3 cup red currant jelly, melted
  1. Heat oven to 450°F. Prepare pie crust as directed on package for one-crust baked shell using 9-inch tart pan with removable bottom. Bake for 9 to 11 minutes or until light golden brown. Cool completely.
  2. In small bowl, combine cream cheese, sugar and liqueur; beat until smooth and well blended. Spread cream cheese mixture evenly in cooled baked shell. Top with berries; brush berries with melted jelly to glaze. Refrigerate at least 2 hours before serving. Store in refrigerator.

Source: Pillsbury

Dessert 06 April 2017

Heart-Smart Recipes You’ll Love

(Family Features) Eating for heart health is actually easier — and more delicious — than you might think. When you have a good plan and plenty of mouthwatering recipes, you’ll enjoy taking care of your heart.

According to the FDA, diets rich in whole grain foods and other plant foods, and low in saturated fat and cholesterol, may help reduce the risk of heart disease. Here are some tips to help you make these kinds of heart-smart choices:

  • Choose leaner cuts of meat. You can find plenty of delicious options such as skinless chicken, lean pork and beef. And you can make smart substitutions, too — use ground turkey instead of ground beef to make meatloaf or burgers even leaner.
  • Add fruits and veggies to every meal. Strawberries in yogurt, blueberries on a salad, carrots and hummus as a snack, roasted sweet potatoes with dinner — it’s easier than you think to add nutrient-dense produce to your diet. Eat plenty of different colored produce for variety and a wider range of health benefits.
  • Enjoy more whole grains. Whole grains add carbohydrates for energy, fiber to fill you up, and nutrients important for good health. And, according to a recent national survey, 4 out of 5 doctors recommend Post Shredded Wheat as part of a healthy, low-sodium diet, to maintain a healthy heart, reduce the risk of heart disease, and support healthy blood pressure levels.

These recipes are a great start to adding more whole grains — and they’re so good, you might forget they are heart smart. Get more tips and heart-smart recipes at www.PostShreddedWheat.com.

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Apple Crisp

Total Time: 65 minutes
Makes: 6 servings

  • 5 cups peeled apple slices
  • 1/2 cup firmly packed light brown sugar, divided
  • 1 tablespoon lemon juice
  • 1 tablespoon tapioca
  • 1/4 teaspoon ground cinnamon
  • 1 1/2 cups Post Original Shredded Wheat Spoon Size Cereal, finely crushed
  • 1/4 cup (1/2 stick) margarine, melted
  1. Preheat oven to 350°F.
  2. Mix apples, 1/4 cup sugar, lemon juice, tapioca and cinnamon in large bowl. Let stand 10 minutes.
  3. To make topping: stir crushed cereal, remaining 1/4 cup sugar and margarine in medium bowl until well blended.
  4. Spread apple mixture in ungreased 1 1/2-quart baking dish. Sprinkle evenly with cereal topping.
  5. Bake for 45 minutes or until topping is browned and apples are tender when pierced with fork.

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Savory Meatloaf

Total Time: 75 minutes
Makes: 12 servings

  • 2 eggs
  • 1 cup milk
  • 2 pounds lean ground beef
  • 3 biscuits Post Original Shredded Wheat Cereal, crushed
  • 1 can (8 ounces) stewed tomatoes, undrained
  • 1 medium onion, chopped
  • 1/4 cup chopped green pepper
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons salt
  • 1/4 teaspoon ground black pepper
  1. Preheat oven to 375°F.
  2. Beat eggs and milk in large bowl with wire whisk until well blended. Add remaining ingredients; mix well.
  3. Shape meat mixture into oval loaf in shallow baking pan.
  4. Bake 1 hour or until cooked through (160°F).

Variation: Prepare as directed, using fat-free milk and substituting 1/2 cup cholesterol-free egg product for the eggs and 2 pounds thawed frozen ground turkey for the ground beef.

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Grab ’n Go Peanut Butter Bars

Total Time: 10 minutes
Makes: 16 servings (1 bar per serving)

  • 1/2 cup firmly packed brown sugar
  • 1/2 cup honey
  • 1/2 cup reduced fat peanut butter
  • 3 cups Post Original Shredded Wheat Spoon Size Cereal, coarsely crushed
  • 3/4 cup raisins
  1. Mix sugar, honey and peanut butter in large microwavable bowl. Microwave on high 1 1/2 to 2 minutes or until bubbly at edge; stir until well blended.
  2. Stir in cereal and raisins.
  3. Press firmly into 8-inch square pan sprayed with cooking spray. Cool. Cut into bars.
  4. Store in airtight container.

Take Along Tip: After completely cooled, wrap bars individually in plastic wrap. Leave in bowl on kitchen counter for a great grab-and-go snack.

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Banana Bread

Total Time: 65 minutes
Makes: 16 servings (1 slice per serving)

  • 1 3/4 cups flour
  • 1 cup Post Original Shredded Wheat Spoon Size Cereal, finely crushed
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup sugar
  • 1/2 cup (1 stick) margarine
  • 2 eggs
  • 1/4 cup fat-free milk
  • 1 cup mashed ripe bananas (about 2 large bananas)
  1. Preheat oven to 350°F. Mix flour, cereal, spice, baking powder and baking soda in medium bowl; set aside.
  2. Beat sugar and margarine in large bowl with electric mixer on medium speed until light and fluffy. Add eggs; mix well. Add flour mixture alternately with milk, beating well after each addition. Blend in bananas.
  3. Pour into greased 9x5-inch loaf pan. Bake 1 hour to 1 hour 5 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes on wire rack; remove from pan.
  4. Cool completely.

Special Extra: Toast the bread slices and top each with a scoop of vanilla or chocolate sorbet and a drizzle of strawberry sauce for a different kind of banana split.

Source: Post Foods, LLC

Meal Ideas 06 April 2017

Discover Chile

Exciting Flavors for Every Day

(Family Features) In restaurant kitchens nationwide — and at home — Latin American flavors continue to be a hot trend — and it’s not because of spiciness. The unique culture and geography of countries such as Chile offer exciting possibilities for everyday cooking, adding flavor and excitement to American dishes and dinner tables.

Chilean cuisine is full of flavor and color and owes its delicious variety to a combination of cultural influences: native Indian, Spanish (including Arab and Jewish), French, German, English and Italian.

Chile is about twice the size of California and stretches along the Pacific coastline of South America. This narrow country — only 265 miles at its widest point — boasts a variety of climates, allowing for richly varied agriculture. Also, the seasons in the southern hemisphere are opposite those in the northern hemisphere, so fresh fruits and vegetables associated with summer in the U.S. are available from Chile during the winter.

Chilean products you may already have in your kitchen include:

  • Grapes
  • Kiwis
  • Avocados
  • Olive oil
  • Stone fruits such as peaches, nectarines and plums

Chilean Treasures

Seafood. With nearly 3,000 miles of coastline, Chile offers an extraordinary bounty of seafood. The clean Pacific waters teem with oysters, prawns, salmon, abalone, sea bass and more.

Wine. Chile is the world’s fifth largest wine exporter, and culinary writers regularly sing praises for Chilean wines. Michael Green, the wine and spirits consultant for Gourmet Magazine, said, “Chile is a sleeping giant in terms of the quality, diversity and value of its wines. The region is home to some of the most thrilling and tasty wines in the world.”

Spices. One of the most unique flavors of Chilean cooking comes from a spice blend called merkén from the Mapuches, a native people of Chile. It’s an aromatic mixture of dried and smoked red chilis, toasted coriander seeds, cumin and salt. Merkén is an extremely versatile spice with an attractive copper color and smoky flavor. It can be sprinkled on fish, shrimp, poultry, beef and vegetables, or added to soups, sauces, cheese and pasta. Available in specialty grocery stores, it can also be ordered online.

Produce. Chilean chef Pilar Rodriguez has created recipes featuring unique Chilean flavors. One centers on the carica, also known as Chilean Golden Papaya, and ulmo honey. Carica is a unique fruit that has been described as a combination of a mango and a peach. It can be used as an appetizer or dessert, in salads and hot dishes. You’ll find it sold in jars in specialty stores and online. Ulmo honey comes from the ulmo tree, native to Chile. It has a creamy texture and a buttery sweetness that make an excellent accompaniment to mild cheeses. It is also available at specialty stores and online.

Chile offers a wide variety of fresh foods and rich flavors to discover.

Chile’s food growing regions

North
goats, llamas, subtropical fruits such as carica, scallops

Central Valley
avocados, olives, apples, grapes, wine

Central Valley South
dairy products, razor clams, kiwi, grains, cattle, wine

Lake Region
cattle, dairy, berries, salmon, Chilean abalones

Extreme South and Patagonia
beef and sheep, Chilean king crab

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Seared Salmon & Avocado Tartar

By Chef Pilar Rodriguez
Serves 6

Crust:

  • 1/2 cup fleur de sel (coarse sea salt)
  • 1/2 cup cilantro seeds
  • 1 tablespoon merkén
  • 1 tablespoon cochayuyo molido ahumado (smoked seaweed powder), optional

Salmon:

  • 6 3.5- to 4-ounce boneless, skinless salmon fillets
  • 4 tablespoons olive oil

Avocado Tartar:

  • 2 cups avocado, cut in small cubes
  • 1/4 cup finely diced red onion
  • 2 tablespoon olive oil
  • 2 tablespoon finely diced yellow chili pepper
  • Salt to taste
  • Pepper
  • Pinch sugar
  • 1/2 cup cilantro leaves
  • 1/2 parsley leaves
  • 1/2 teaspoon lemon juice
  • Lemon zest
  1. Coarsely grind and mix salt and all the spices. Reserve in shallow bowl.
  2. In a non-stick pan, sear salmon filets with olive oil on both sides, just getting a nice golden color (about 90 seconds per side). Do not over cook. The center of the fillet has to be raw.
  3. Press one side of each fillet into salt-spice mixture and set aside.
  4. Mix all ingredients for Avocado Tartar in a bowl and season with salt and pepper to taste. Serve the salmon fillets over the tartar. Serve immediately.

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Ulmo Honey Panna Cotta, Grilled Citrus Carica Salad

By Chef Pilar Rodriguez
Makes 8 to 10 4-ounce portions

  • 1 quart cream
  • 1/4 cup ulmo honey OR honey of choice
  • 4 gelatin sheets OR 1 package powdered gelatin
  • 4 full caricas OR fresh papayas cut in half to grill
  • 1 tablespoon olive oil
  • 1 teaspoon sugar
  • 2 tablespoons lemon juice
  • Lemon zest
  • Fresh mint leaves
  1. Heat cream in small sauce pan and turn off the heat right before boiling point. Add honey and, using a wooden spoon, mix well with the cream. Cool to room temperature and refrigerate.
  2. Put the gelatin in cold water until you see the gelatin is soft — about three minutes. Discard excess water (gelatin will be softened) and dissolve gelatin in the cream mixture.
  3. Fill panna cotta containers (or 4-ounce ramekins) 3/4 full and chill until set (about three hours in the refrigerator).
  4. Brush the caricas with olive oil and grill them over medium heat until color browns a bit (one minute per side). Right before serving, sprinkle lemon juice, sugar to taste and lemon zest on top. Serve on the side of the Panna Cottas (in containers) with mint to garnish.

Source: Trade Commission of Chile

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