recipes

Meal Ideas 19 June 2017

Good Eats with Grapes

Make a heart-healthy menu with flavorful fruit

(Family Features) Heart-healthy foods can play a role in healthy aging. Whether you enjoy them by the handful as a refreshing snack or use them to add color, crunch and a touch of sweetness to a meal, grapes are a heart-healthy option that make eating better easy.

Grapes of all colors – red, green and black – are a natural source of beneficial antioxidants and other polyphenols. At just 90 calories per serving, they also contain no fat, no cholesterol and virtually no sodium.

With a juicy burst of flavor, grapes show how simple it can be to make good-for-you-dishes that also taste great. Even though California grapes are a snacking staple in most kitchens, you may not realize how versatile they can be for cooking. For example, grapes add a sweet touch to a crunchy yogurt salad and complement the bold spice on a skewer of grilled shrimp. Fresh, flavorful grapes even put a tangy, fresh twist on a soothing glass of iced tea.

Grapes and Brain Health

A grape-enriched diet helped protect against metabolic brain decline in Alzheimer’s-related areas of the brain, according to research from the University of California-Los Angeles. The pilot study, funded by the California Table Grape Commission, was conducted among people with early memory decline and showed that subjects who didn’t consume grapes exhibited significant metabolic decline in these critical regions. Additionally, those consuming the grape-enriched diet showed beneficial changes in regional brain metabolism that correlated to improvements in cognition and working memory performance, according to a report published by Experimental Gerontology.

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

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Zahtar Shrimp and Grape Kabobs

Servings: 6

  • 2 tablespoons zahtar
  • 1 clove garlic, minced
  • 1 teaspoon chopped fresh thyme
  • 2 tablespoons white balsamic vinegar
  • 1 teaspoon honey
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon pepper
  • 2 tablespoons extra-virgin olive oil
  • 36-40 large shrimp (about 2 pounds), shelled and deveined
  • 1 cup whole green California grapes
  • 1 cup whole red California grapes
  1. In medium bowl, combine zahtar, garlic, thyme, vinegar, honey, salt, pepper and olive oil. Whisk to combine. Add shrimp and toss to coat. Cover and refrigerate at least 30 minutes or up to 4 hours.
  2. Thread shrimp and grapes onto skewers. Heat grill or grill pan to medium-high.
  3. Grill skewers, turning once, until shrimp are lightly charred and cooked through and grapes are caramelized but firm, about 2-3 minutes per side.

Nutritional information per serving: 190 calories; 20 g protein; 12 g carbohydrate; 6 g fat (28% calories from fat); 1 g saturated fat (5% calories from saturated fat); 180 mg cholesterol; 870 mg sodium; 1 g fiber.

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Savory Yogurt with Grape and Cucumber Salad

Servings: 4
Dukkah:

  • 1/3 cup raw cashews
  • 1/3 cup hazelnuts
  • 1/4 cup sesame seeds
  • 2 tablespoons cumin seeds
  • 2 tablespoons coriander seeds
  • 2 tablespoons dried thyme
  • 1/2 teaspoon salt

Yogurt:

  • 3 cups plain, nonfat Greek yogurt
  • 1/2 cup green California grapes, halved
  • 1/2 cup red California grapes, halved
  • 1 cup English cucumber, diced
  • 1 tablespoon minced shallot
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon white balsamic vinegar
  • salt, to taste
  • pepper, to taste
  • 4 tablespoons dukkah
  • 1 teaspoon lemon zest
  1. To make dukkah: Heat oven to 350 F. Spread cashews and hazelnuts on baking sheet and toast 6-8 minutes. Transfer to food processor and set aside. In skillet over medium heat, toast sesame seeds, cumin seeds and coriander seeds until fragrant, 1-2 minutes, then transfer to food processor. Add dried thyme and salt. Pulse mixture until coarsely ground. Makes about 1 cup that can be stored in an airtight container.
  2. Divide yogurt into four 3/4-cup portions. In small bowl, combine grapes, cucumber, shallots, olive oil, vinegar, salt and pepper. Toss to combine. Top each bowl of yogurt with 1/2 cup grape mixture, 1 tablespoon dukkah and sprinkle of lemon zest.

Nutritional information per serving: 220 calories; 19 g protein; 18 g carbohydrate; 8 g fat (33% calories from fat); 1.5 g saturated fat (6% calories from saturated fat); 10 mg cholesterol; 140 mg sodium; 2 g fiber.

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Sparkling Hibiscus Tea with Grapes and Mint

Servings: 8

  • 6 cups water, divided
  • 1 tablespoon honey
  • 6 hibiscus tea bags
  • 2 cups green California grapes, divided
  • 10 mint leaves
  • 1 navel orange, sliced
  • ice
  • 16 ounces sparkling water
  1. Using tea kettle or saucepan, bring 3 cups water and honey to boil. Add tea bags, turn off heat and steep 6-8 minutes. Remove tea bags and allow remaining liquid to cool 15 minutes.
  2. In martini shaker or bowl, muddle 1 cup grapes with mint leaves. Add muddled grape and mint mixture to 48-60 ounce pitcher along with remaining water and orange slices. Stir in hibiscus tea mixture. Refrigerate at least 30 minutes. Strain before serving.
  3. To serve, add ice to 8-ounce glass. Top with 3-4 grapes, 2 ounces sparkling water and hibiscus tea mixture.

Nutritional information per serving: 70 calories; 1 g protein; 16 g carbohydrate; 10 mg sodium; 1 g fiber.

Source: California Table Grape Commission

Holiday 19 January 2017

Sweet Ideas for Holiday Desserts

(Family Features) The highlight of many a holiday meal, desserts are adored by young and old alike. This year, complete your festive celebration with delightful desserts that feature California Dried Figs.

Naturally sweet and available year round, figs easily add a touch of elegance to a variety of recipes. Dark purple Mission Figs have a soft, thin skin with a sweet, fruity taste, while Golden Figs are amber-colored with a firmer skin, well-developed seeds and a slightly nutty flavor. Both are interchangeable in most recipes.

Keeping holiday traditions

California Dried Figs are the perfect ingredient to star in your holiday recipes, especially for Hanukkah and Christmas. Sliced and simmered with fresh lemon and honey and spooned over cheesecake or chopped and combined with a little hazelnut liqueur and caramel for a luscious bottom layer, figs add a stunning fruit accent to popular cheesecake desserts. No matter what you are celebrating, your family will love these “figgy” recipes.

Besides the sweetness that figs bring to the table, California Dried Figs are a healthy ingredient rich in dietary fiber, complex carbohydrates and such essential minerals as potassium, iron and calcium.

Learn more about Blue Ribbon Orchard Choice and Sun-Maid California Dried Figs at www.valleyfig.com

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Fig, Lemon and Honey Cheesecake

Servings: 12

Crust:
  • 1 cup graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 3 tablespoons butter, melted
  • 1 cup chopped, stemmed Blue Ribbon Orchard Choice or Sun-Maid California Figs
Cheesecake:
  • 1 1/2 pounds (three 8-ounce packages) cream cheese, softened
  • 3/4 cup granulated sugar
  • 1/4 cup sour cream
  • 2 teaspoons grated lemon zest
  • 1 1/2 teaspoons vanilla extract
  • 3 large eggs
  • 1 lemon, thinly sliced (for garnish)
Sauce:
  • 1/2 cup water
  • 1/2 cup honey
  • 1/3 cup fresh lemon juice
  • 1 1/2 teaspoons cornstarch mixed with 1 tablespoon water
  • 1 cup sliced, stemmed Blue Ribbon Orchard Choice or Sun-Maid California Figs
  1. Adjust oven rack to middle position and preheat oven to 325°F.
  2. For crust, mix graham cracker crumbs and sugar; stir in butter. Press into bottom of buttered 9-inch springform pan. Bake 8–10 minutes, till edges are golden. Remove from oven and sprinkle evenly with figs.
  3. For cheesecake, beat cream cheese with electric mixer on medium-low speed until smooth, scraping bowl as needed. Gradually beat in sugar, then sour cream, zest and vanilla. Beat in eggs, one at a time. Scrap filling into pan over figs. Bake on middle rack for 45–55 minutes, until almost set in center. Cool. Chill 4 hours or overnight.
  4. For sauce, in small saucepan, combine water, honey and lemon juice. Stir over medium heat until mixture comes to a simmer. Add cornstarch solution and stir for a few seconds, until thickened. Remove from heat and stir in figs. Cool. Chill until serving time.
  5. To serve, run thin knife around edge of cheesecake and remove side of pan. Cut into wedges and top each with sauce. Garnish with thin slices of lemon, if desired.

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Cheesecake Mousse with Fig Orange Sauce

Servings: 4

Fig-orange sauce:
  • 1 cup sliced, stemmed Blue Ribbon Orchard Choice or Sun-Maid California Figs
  • 2/3 cup orange juice
  • 1/3 cup packed golden brown sugar
  • 1 tablespoon orange-flavored liqueur or orange juice
  • 1/2 teaspoon lemon juice
Cheesecake mousse:
  • 3 ounces cream cheese, softened
  • 1/3 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 3/4 cup whipped heavy cream
Topping and garnish:
  • 1/2 cup crumbled shortbread cookies
  • 1/4 cup chopped, toasted pecans or almonds
  • Sprigs of fresh mint, optional
  1. To make sauce, in small saucepan, combine figs and orange juice. Bring to a boil over high heat, then reduce heat and simmer until liquid is reduced to about 1/4 cup, 4–5 minutes. Stir in brown sugar and simmer until liquid is syrupy, 2–3 minutes. Remove from heat. Stir in orange liqueur and lemon juice. Chill until serving time.
  2. To make mousse, with wire whisk, beat cream cheese, powdered sugar and vanilla until smooth and creamy. Gently whisk in 1/2 of whipped cream. With rubber spatula, fold in remaining whipped cream. (Sauce and mousse can be held in refrigerator up to 1 day.)
  3. To serve, spoon mousse in bottom of 4 martini or champagne flutes. Smooth to even layer. Top with fig sauce. Sprinkle with crumbled cookies and nuts. Garnish with mint.

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Caramel Fig Mini-Cheesecakes

Servings: 12

  • 1/2 cup graham cracker crumbs
  • 1/3 cup finely chopped hazelnuts or pecans
  • 2 tablespoons butter, melted
  • 1 1/2 cups finely chopped, stemmed Blue Ribbon Orchard Choice or Sun-Maid California Figs
  • 1/4 cup caramel ice cream topping
  • 3 tablespoons hazelnut liqueur or orange juice
  • 1 pound (two 8-ounce packages) cream cheese, softened
  • 1/3 cup granulated sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • Thinly sliced figs
  • 1/4 cup caramel ice cream topping
  • 1 tablespoon hazelnut liqueur or orange juice
  1. Preheat oven to 325°F. Line 12 (2 3/4-inch) muffin cups with paper cups.
  2. Combine graham cracker crumbs, nuts and melted butter. Press firmly into bottoms of cups. Bake in middle of oven for 5 minutes, till fragrant. Remove from oven and reserve.
  3. In small saucepan, combine figs, caramel topping and liqueur. Bring to a simmer over medium heat, stirring constantly, and cook for 1 minute or until most of liquid is absorbed.
  4. Spoon figs over crusts and press firmly with back of spoon to even layer.
  5. In bowl with electric mixer, beat cream cheese on medium-low speed until creamy, scraping bowl frequently. Beat in sugar, lemon juice and vanilla. On low speed, beat in eggs, one at a time.
  6. Spoon cheese mixture into cups over fig mixture.
  7. Return to middle of oven for 18–20 minutes, till set. Remove from oven and cool in pan on wire rack. Chill in pan for 3 hours.
  8. To serve, carefully remove cheesecakes from pan and paper cups to serving plates. For topping, fan fig slices on top of cheesecakes. Combine caramel topping and liqueur; drizzle over cakes.

Fig and Goat Cheese Squares

Servings: 30

  • 2 cups stemmed Blue Ribbon Orchard Choice or Sun-Maid California Figs
  • 1 cup water
  • 1/4 cup lemon juice
  • 1 cup toasted chopped walnuts
  • 1 1/3 cups all-purpose flour
  • 1/2 cup packed golden brown sugar
  • 1/2 teaspoon kosher salt
  • 1/2 cup butter, chilled and cut into small pieces
  • 2 cups goat cheese, room temperature
  • 2 large eggs
  1. Preheat oven to 350°F. Grease or line 9-by-13-inch baking dish with parchment paper.
  2. In medium saucepan, combine figs, water and lemon juice. Bring to a boil over medium-high heat. Cook 5 minutes or until figs are tender. Cool slightly.
  3. Place fig mixture in food processor or blender; process until smooth. Stir in chopped walnuts. Reserve.
  4. Combine flour, brown sugar and salt in bowl. Stir to combine. Cut in butter until mixture resembles coarse meal. Press mixture in prepared baking dish. Gently spread fig mixture over prepared crust.
  5. Beat goat cheese and eggs until smooth. Spread over fig mixture. Bake in preheated oven for 30 minutes or until set. Serve warm or at room temperature.
Breakfast & Brunch 04 January 2017

Cranberry-Orange Pecan Bread

  • 1 rounded cup fresh or frozen cranberries (about 4 1/2 ounces)
  • 2 cups unbleached all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 3/4 cup toasted pecans or walnuts, coarsely chopped
  • 1 large egg
  • 2/3 cup low-fat buttermilk
  • 6 tablespoons butter, melted
  • 2 tablespoons orange zest
  • 1/3 cup orange juice
  • 2 teaspoons Angostura Orange Bitters
  • 1/2 teaspoon vanilla extract
  1. Heat oven to 350° F. Lightly grease 9-by-5-inch loaf pan.
  2. If using frozen cranberries, spread berries out on cutting board and let rest for 10 minutes. Cut large cranberries in half.
  3. In large bowl, combine flour with sugar, baking powder, salt, baking soda, nuts and egg; blend thoroughly with whisk. Stir in cranberries.
  4. In small bowl, whisk together buttermilk, butter, orange zest, orange juice, bitters and vanilla extract. Add to dry ingredients and stir gently until fully moistened; do not over mix. Spoon batter into pan and smooth out top.
  5. Bake 50 minutes, or until toothpick inserted in center comes out clean. Let rest in pan 10 minutes then turn out onto wire rack to cool completely for at least 1 hour before slicing.

Source: Angostura

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Dessert 10 August 2015

Cranberry Orange Bread

Ingredients
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup 2% Plain Chobani
  • 1 cup sugar
  • 1 egg
  • 3/4 cup orange juice
  • 1 tablespoon grated orange zest
  • 1 1/2 cups fresh cranberries
  • 1/2 cup walnuts, lightly toasted and chopped coarsely
Preparation
  1. Preheat oven to 350°F. Spray 9 x 5-inch loaf pan with nonstick spray. In medium bowl, combine dry ingredients. Set aside.
  2. In large bowl, mix together Chobani and sugar. Add egg and combine. Stir in orange juice. Add dry mixture to wet mixture. Mix only until just combined. Carefully, fold in orange zest, cranberries and walnuts. Pour into prepared pan.
  3. Bake for 1 hour or until a toothpick inserted comes out clean. Cool in pan on wire rack for 10 minutes. Carefully invert pan to remove, and finish cooling on rack.
  4. Wrap in plastic and foil. This bread is extra delicious on the second day.
Nutrition

Calories: 160
Total Fat: 3.5g
Cholesterol: 15mg
Protein: 5g
Carbohydrates: 31g
Sodium: 230mg

Serves

Yield: 10 (3/4-inch) slices

Source

Chobani

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