recipes

Dessert 30 November 2018

Spiced Pumpkin Bars

Cold winter weather calls for comfort food like these delicious and moist pumpkin bars.  Start your favorite movie and warm up your chilly day with a cozy blanket, a mug of hot chocolate and a plate of some of these incredible Spiced Pumpkin Bars.  Find more dessert recipes at culinary.net.

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Spiced Pumpkin Bars

  • 2  cups flour
  • 2  tsp baking powder
  • 2  tsp ground cinnamon
  • 1  tsp baking soda
  • 1/4  tsp salt
  • 4  eggs
  • 15 oz can of pumpkin
  • 1 2/3  cups sugar
  • 1  cup cooking oil
  • 3/4  cup chopped pecans (optional)
  • 8 ounce package cream cheese, softened
  • 1/4  cup butter, softened
  • 1  tsp vanilla
  • 2  cups powdered sugar (sifted)
  • Pecan halves (optional)
  1. In a medium bowl stir together flour, baking powder, cinnamon, baking soda, and salt; set aside.
  2. In a large mixing bowl beat together eggs, pumpkin, sugar, and oil on medium speed. Add the flour mixture; beat until well combined. If desired, stir in chopped pecans.
  3. Spread batter into an ungreased 15x10x1-inch baking pan.
  4. Bake in a 350° F oven for 25 to 30 minutes or until  the center comes out clean. Cool completely in pan on a wire rack.
  5. In a medium mixing bowl beat together cream cheese, butter, and vanilla until fluffy. Gradually add sifted powdered sugar, beating until smooth.
  6. Frost pumpkin bars. If desired, top with pecan halves. Cut into squares. Store, covered, in refrigerator up to 3 days.

Recipe adapted from Better Homes and Gardens.

Source:  Culinary.net

Watch video to see how to make this delicious recipe!

Meal Ideas 21 September 2018

What’s in the Can May Surprise You

Cooking with canned foods combines convenience and nutrition

(Family Features) Simple, convenient and versatile, canned foods provide an array of options for families looking to increase nutrition during mealtimes. However, some home chefs may not be aware of the benefits canned foods bring to the table. 

Consider these common consumer misnomers cleared up by the Canned Food Alliance:

Myth: Canned foods don’t count toward dietary goals.
Fact: Canned foods provide important nutrients that deliver on the USDA’s Dietary Guidelines, as all forms of fruits, vegetables, beans, meats and seafood – whether fresh, frozen, canned or dried – are recommended to help ensure a proper balance of nutrients. In fact, according to a survey conducted by the Canned Food Alliance, 95 percent of health professionals surveyed agree that all forms of food, including canned, can help consumers meet the USDA’s MyPlate fruit and vegetable recommendations.

Myth: Canned foods aren’t as nutritious as fresh or frozen foods.
Fact: Research published in the “Journal of the Science of Food and Agriculture” shows canned foods can be as nutritious, and in some cases more nutritious, than fresh and frozen counterparts.

Myth: Canned foods are filled with preservatives.
Fact: Because canned foods have already been cooked, preservatives aren’t necessary to prevent spoilage. The canning process itself preserves the food.

Myth: Canned foods are highly processed.
Fact: Once canned fruits and vegetables are picked and packed near peak ripeness, they’re cooked quickly at high temperatures to lock in nutrients, similar to the home-canning process.

Myth: Canned foods are high in sodium.
Fact: Salt and sodium aren’t required for preservation of canned foods, and low- and no-sodium canned food options are available. Additionally, draining and rinsing canned foods can further reduce sodium by up to 41 percent.

Find more canned food facts and recipes at mealtime.org.
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Chipotle Pumpkin Black Bean Chili

Recipe courtesy of the Canned Food Alliance
Prep time: 20 minutes
Cook time: 60-70 minutes
Servings: 4-6

  • 2          tablespoons vegetable oil
  • 1          onion, chopped
  • 1          rib celery, chopped
  • 2          jalapenos, seeded and chopped
  • 3          cloves garlic, minced
  • 1          teaspoon ground cumin
  • 1          teaspoon dried oregano
  • 1/4       teaspoon ground pepper
  • 2          tablespoons tomato paste
  • 1          can (28 ounces) no-salt added canned diced tomatoes
  • 1          cup canned pureed pumpkin
  • 1          cup no-salt-added canned chicken broth
  • 1          can no-salt-added canned black beans, drained and rinsed
  • 1          can (12 1/2 ounces) no-salt-added chicken, drained
  • 1          chipotle in adobo sauce, finely chopped
  • 1          teaspoon brown sugar
  • salt, to taste
  • 2          green onions, finely chopped
  • lime wedges, for serving
  1. In Dutch oven or large saucepan over medium heat, heat oil. Add onions, celery, jalapenos, garlic, cumin, oregano and pepper. Cook, stirring, 5-8 minutes, or until vegetables soften. Add tomato paste and cook 2 minutes.
  2. Add tomatoes, pumpkin puree, chicken broth, black beans, chicken, chipotles and brown sugar. Bring to boil. Reduce heat to low. Simmer, stirring occasionally, 1 hour, or until chili thickens. Add salt, to taste.
  3. Garnish with green onions and serve with lime wedges.

Tip: Add preferred canned beans, such as white kidney beans, pinto or Romano beans, in place of or in addition to black beans.  

Nutritional information per serving: 240 calories; 6 g fat; 35 mg cholesterol; 210 mg sodium; 29 g carbohydrates; 8 g fiber; 8 g sugar; 18 g protein; 7,390 IU vitamin A; 35 mg vitamin C; 98 mg calcium; 3.2 mg iron.

Source:  Canned Food Alliance

Meal Ideas 17 August 2018

Simplify and Savor Dinner with Bold Flavors

(Family Features) A busy day doesn’t have to come between you and your favorite people at mealtime. With a little creativity and a simple ingredient like olive oil, you can set the table with flavorful meals and surround yourself with the company of friends and family, enjoying the experience together.

There’s no need to get complicated when you have quality ingredients like olive oil to add some extra zest. You can have flavor at the ready with Olive Oil Ice Cubes, for example. Add fresh herbs from your garden to an ice cube tray then fill with smooth, light and flavorful olive oil and freeze. Whenever you need to get the flavor sizzling, simply toss a cube into the pan.

Create a nearly effortless dressing with olive oil for a recipe like Arugula Salad with Goat Cheese, Berries and Pecans. White fish fillets like cod also pair well with an olive oil-based pesto, which can help ensure you’re prepared for any stressful day that dares to challenge your time around the table, allowing you to enjoy life’s pure moments. Olive oil even adds flavor to sweet and succulent desserts, such as Chocolate-Pumpkin Cake.

When the minutes start to slip away, capture them back with recipes that use olive oil to create meals you can feel good about while savoring the company of those around you.

Make every moment count and find more simple, enjoyable recipes at Bertolli.com.
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Arugula Salad with Goat Cheese, Berries and Pecans

Prep time: 15 minutes
Servings: 1-2

  • 7 cups arugula
  • 2 ounces goat cheese
  • 1/2 cup pecans, toasted
  • 1 cup mixed berries (such as blackberries or strawberries)

Dressing:

  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon finely minced shallots
  • 1 tablespoon honey
  • 1/4 teaspoon kosher salt
  • 1/4 cup Bertolli Extra Virgin Olive Oil
  1. In bowl, toss arugula, goat cheese, pecans and mixed berries.
  2. To make dressing: In bowl, mix lemon juice, shallots, honey, salt and olive oil.
  3. Add dressing to salad for serving.

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White Fish Fillets with Pesto

Total time: 15 minutes
Servings: 2

Fish:

  • 2 cod fillets (about 7 ounces each)
  • salt, to taste
  • Bertolli Extra Virgin Olive Oil, to taste

Red Pesto:

  • 1 bunch basil
  • 1 ounce cashews
  • 3/4 ounce Parmesan cheese
  • Bertolli Extra Virgin Olive Oil
  • water
  1. To prepare fish: Rub both sides of fillets with salt and olive oil while heating saucepan.
  2. Sear fillets meat-side first followed by skin-side.
  3. Heat oven to 350° F.
  4. To make Red Pesto: Puree basil, cashews, Parmesan cheese and olive oil while adding small amount of water.
  5. Add additional olive oil as necessary, ensuring sauce is thick enough to cover fish.
  6. Place fish in oven tray, cover with Red Pesto and bake 5 minutes.

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Chocolate-Pumpkin Cake

Total time: 20 minutes

  • 2 eggs
  • 4 1/2 ounces sugar
  • 4 1/2 ounces Bertolli Extra Virgin Olive Oil
  • 4 1/2 ounces flour
  • 1/3 ounce cocoa powder
  • 1/8 ounce salt
  • 5 1/4 ounces pumpkin
  • 1/10 ounce baking powder
  1. Heat oven to 350° F.
  2. Mix eggs with sugar thoroughly and beat until bubbles form. Slowly add in olive oil while continuing to stir mixture.
  3. Add flour, cocoa powder, salt, pumpkin and baking powder; using whisk, mix well.
  4. Pour into cake mold lined with baking paper and bake 15 minutes.
  5. Let cool and remove cake from mold.

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Olive Oil Cubes

  • Assorted herbs
  • ice cube trays
  • Bertolli Extra Virgin Olive Oil
  1. Break up herbs by hand. Add herbs to trays. Fill trays with olive oil and gently set in freezer; allow to solidify.
  2. When cooking, use cubes for added flavor.

Photo courtesy of Getty Images (Arugula Salad with Goat Cheese, Berries and Pecans, Olive Oil Cubes)

Source:  Bertolli

Meal Ideas 25 July 2018

Nutritious Meals for Busy School Nights

(Family Features) When school is back in session, the real test for parents is not in the classroom, but in the kitchen. Between breakfast, lunch and dinner - not to mention snacks - meal planning seems endless and daunting.

With convenient options like canned ingredients on-hand, parents can have the makings of a wholesome homemade meal right at their fingertips.

Canned foods not only help cut down on prep time in the kitchen, but also deliver nutritional benefits. In fact, kids and adults who use six or more canned foods per week are more likely to have diets higher in 17 essential nutrients, according to a study published in "Nutrients." Plus, cans provide year-round access to seasonal fruits and vegetables, and keep food fresh and flavorful without the need for preservatives and additives.

From on-the-go breakfasts like Vegetable Frittata Minis to hearty dinners like this Beef and Vegetable Soup and everything in-between, a well-stocked pantry - or your "cantry" - full of canned proteins, fruits, vegetables and soups can help busy parents get through the week with creative meals they can feel good about serving their families.

For more information about the nutritional benefits of cooking with canned foods and to find flavorful recipes for the back-to-school season, visit CansGetYouCooking.com.


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Tuna Sliders with Green Chilies

Recipe courtesy of Cans Get You Cooking
Servings: 12

  • 1 can (5-ounce) tuna, packed in water, drained and flaked
  • 1 can (4.25-ounce) chopped green chilies
  • 1/4 cup diced celery
  • 1/4 cup diced red onion
  • 1/4 cup reduced-fat mayonnaise
  • 2 tablespoons chopped fresh cilantro or parsley
  • 6 slider rolls, split
  • lettuce leaves
  1. In large bowl, combine tuna, green chilies, celery, red onion, mayonnaise and chopped cilantro; toss to mix well.
  2. Top bottom half of each roll with lettuce leaves; top with some tuna mixture and top half of roll.

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Beef and Vegetable Soup

Recipe courtesy of Cans Get You Cooking
Servings: 6

  • 1 tablespoon vegetable oil
  • 1 pound lean ground beef
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 can (14 1/2 ounces) low-sodium beef broth
  • 1 can (14 1/2 ounces) sliced carrots, drained
  • 1 can (14 1/2 ounces) cut green beans
  • 1 can (14 1/2 ounces) stewed tomatoes
  • 1 teaspoon dried basil
  • 1 cup cooked egg noodles
  1. In 4-quart saucepan over medium-high heat, in hot oil, cook ground beef until well browned on all sides, stirring frequently. With slotted spoon, remove beef to bowl.
  2. In drippings remaining in saucepan over medium heat, cook onion and garlic until tender-crisp.
  3. Add beef broth, carrots, green beans, stewed tomatoes, basil and ground beef; over high heat, heat to boiling. Reduce heat to low; cover and simmer 10-15 minutes to blend flavors, stirring occasionally. Stir in cooked egg noodles.

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Vegetable Frittata Minis

Recipe courtesy of Cans Get You Cooking
Servings: 36

  • Nonstick cooking spray
  • 8 large eggs
  • 1/2 cup milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon dried basil
  • 1 can (8 ounces) mixed vegetables, drained
  • 1/4 cup grated Parmesan cheese
  1. Heat oven to 375° F. Spray mini muffin tins with nonstick cooking spray.
  2. In large bowl, beat eggs, milk, salt, pepper and basil to blend well. Stir in mixed vegetables and Parmesan cheese.
  3. Fill prepared pans with egg mixture. Bake until egg mixture puffs and is just set in center, about 8-10 minutes.
  4. With rubber spatula, loosen frittatas from muffin cups and slide onto platter.

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Gluten-Free Pumpkin and Chocolate Chip Bread

Recipe courtesy of Cans Get You Cooking
Servings: 20 (2 loaves)

  • 4 cups oat flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • pinch of salt
  • 1 cup (2 sticks) butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 can (15 ounces) pumpkin
  • 2 cups chopped walnuts
  • 1 cup bittersweet chocolate chips
  • 1/2 cup confectioners' sugar
  • 1 tablespoon milk
  1. Heat oven to 350° F. Grease two 8-by-4-inch loaf pans. In large bowl, combine oat flour, baking soda, cinnamon, nutmeg and salt.
  2. In large bowl using mixer, beat butter and sugar until light and fluffy. Beat in eggs one at a time. Add vanilla, oat flour mixture and pumpkin; beat until just blended. Stir in walnuts and chocolate chips. Spoon mixture into prepared pans.
  3. Bake 50-55 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan. Cool completely.
  4. In small bowl, stir confectioners' sugar and milk until smooth. Drizzle mixture over pumpkin bread.

Source:  Cans Get You Cooking

Meal Ideas 16 November 2017

Happier, Healthier Holidays

(Family Features) The holidays are filled with temptations and opportunities to over-indulge, and if you’re managing your health and weight, the season can feel anything but merry.

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Depriving yourself of your favorite holiday treats isn’t only unpleasant, it’s also unnecessary. Many experts recommend that instead, you focus on building a healthier lifestyle through a well-balanced, long-term eating plan. For example, Atkins offers a balanced approach with foods containing fiber-rich and nutrient-dense carbohydrates, as well as good fats and proteins, while focusing on reduced levels of refined carbohydrates and added sugars. When preparing your holiday menu, look for recipes that contain adequate protein, healthy fats and high-fiber carbohydrates, and you’ll be able to enjoy the flavors of the season without guilt.

Less is not more
If you’re looking for more inspiration, tips and recipes, try finding additional resources such as “Atkins: Eat Right, Not Less: Your Guidebook For Living a Low-Carb and Low-Sugar Lifestyle.” Filled with 100 whole-food, low-carb recipes and simple solutions, the new book contains a variety of meal plans, low-carb takes on classic foods and tips for creating a low-carb kitchen. Readers can also learn about Atkins 100, a flexible and personalized low-carb lifestyle program.

Learn more about the benefits of a balanced, low-carb approach to eating at Atkins.com.

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Garlic Rosemary Pork Loin

Recipe courtesy of “Atkins: Eat Right, Not Less”
Prep time: 15 minutes
Total time: 1 hour
Servings: 4

  • 1          pound boneless pork loin
  • olive oil cooking spray
  • 1          tablespoon Dijon mustard
  • 3          garlic cloves, minced
  • 2          tablespoons fresh rosemary, thinly sliced
  1. Heat oven to 350° F.
  2. In small skillet over medium heat, cook pork loin, fatty-side down, 4-5 minutes to brown top and render some fat.
  3. Coat 7-by-11-inch baking dish with cooking spray. Place pork loin in dish.
  4. In small bowl, combine mustard, garlic and rosemary; stir well. Spoon mixture over pork. Transfer to oven and bake 45 minutes-1 hour, until loin is cooked through but still slightly pink in center.
  5. When pork is cooked, let rest 5 minutes before slicing. Slice and serve immediately.

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Sweet Potato-Pumpkin Puree

Recipe courtesy of Atkins.com
Prep time: 20 minutes
Total time: 1 hour, 20 minutes

  • 3          large egg whites
  • 5          tablespoons sugar substitute, divided
  • 1/2       cup half pecans
  • 1 1/2    pounds sweet potatoes, peeled
  • 1/4       cup unsalted butter stick
  • 1/2       cup heavy cream
  • 1/2       teaspoon salt
  • 1/2       teaspoon pumpkin pie spice
  • 1/2       teaspoon cinnamon
  • 15        ounces pumpkin (without salt, drained, cooked and boiled)
  1. Heat oven to 250° F. Lightly butter baking sheet.
  2. In medium mixing bowl, beat egg whites with electric mixer at high speed until foamy. Gradually add 3 tablespoons sugar substitute and continue mixing until soft peaks form. Spoon onto prepared baking sheet and spread with spatula to 1/4-inch thickness. Bake 35 minutes. Turn oven off; let meringue stand in oven 45 minutes. Crush meringue and place in bowl. Add pecans and toss gently to combine. Set aside.
  3. While meringue is resting, place sweet potatoes in medium saucepan. Cover with water to 2 inches above potatoes and bring to boil. Cook until tender, about 20 minutes, and drain. Return saucepan to medium-high heat. Add potatoes, butter, cream, remaining sugar substitute, salt, cinnamon, pumpkin pie spice and pumpkin puree. Stir to combine. Mash with potato masher until smooth. Heat through, about 1 minute.
  4. Transfer potato mixture to serving dish and cover with meringue topping.

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Salted Caramel Cheesecake Bites

Recipe courtesy of “Atkins: Eat Right, Not Less”
Prep time: 10 minutes
Total time: 1 hour, 10 minutes
Servings: 18

  • 1/2       cup heavy cream
  • 1/3       cup plain protein powder
  • 2          tablespoons stevia
  • 6          ounces cream cheese, at room temperature
  • 1/3       cup chopped almonds or macadamia nuts
  • 1          tablespoon sugar-free caramel syrup
  • 1          teaspoon vanilla extract
  • 1/8       teaspoon xanthan gum (optional)
  • 1/4       teaspoon sea salt or sea salt flakes
  1. In large mixing bowl, combine heavy cream with protein powder and stevia. Whisk until smooth. Add cream cheese, almonds or macadamia nuts, caramel syrup and vanilla extract; blend until smooth. If cream cheese clumps slightly, mix with rubber spatula, breaking up bits of cream cheese against side of bowl.
  2. Sprinkle mixture with xanthan gum, if desired, and mix about 30 seconds. Mixture will thicken slightly.
  3. Cover tray that will fit into freezer with sheet of wax paper. Using soup spoon, scoop mixture onto tray, making 18 mounds. Alternatively, use two silicone candy molds or empty ice cube tray coated with olive oil spray and press cheesecake mixture into 18 molds. Sprinkle with sea salt.
  4. Freeze at least one hour before serving.

Note: Can be stored in freezer up to 1 month.

Tip: Switch up flavors by using sugar-free hazelnut syrup in place of caramel and hazelnuts or walnuts instead of almonds.

Photos courtesy of Getty Images (Garlic Rosemary Pork Loin, Sweet Potato-Pumpkin Puree)

Source: Atkins

Meal Ideas 03 November 2017

Spice Up the Season

Flavorful holiday dishes for every course

(Family Features) Whether this holiday marks your culinary debut or you’re a seasoned chef looking for a fresh take on seasonal favorites, you can take some notes from the pros. Every good chef has an arsenal of tricks and techniques to create amazing dishes every time, and the perfect blend of spices is one of those winning secrets.

In a properly seasoned dish, the spice accents the natural flavors without overpowering them. That’s why it’s a good idea to build your menu around spices and herbs of the highest quality, such as Spice Islands, which crafts and packages spices and herbs from around the world to deliver the most authentic and intense flavor possible.

Add flavor-rich, seasonal spices to your holiday table with these flavorful recipes for a Traditional Turkey Rub, Cranberry Apple Chutney, Butternut Squash Soup with Thyme Butter and Mini Pumpkin Cheesecakes.

From the appetizers to the main dish to dessert, flavorful seasonings can make a good recipe great. Find more ideas for spicing up your holiday menu at SpiceIslands.com.

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Mini Pumpkin Cheesecakes

Prep time: 15 minutes
Total time: 1 hour, 50 minutes
Yield: 18 mini cheesecakes

  • 18        paper baking cups (2 1/2 inch diameter)
  • 18        gingersnap cookies
  • 12        ounces cream cheese, softened
  • 3/4       cup sugar
  • 1          tablespoon corn starch
  • 1          teaspoon Spice Islands Pumpkin Pie Spice
  • 2          eggs
  • 1          cup canned pumpkin
  • 1/3       cup light corn syrup
  1. Heat oven to 325° F. Line muffin tin with paper baking cups. Place 1 cookie in each cup.
  2. With electric mixer, beat cream cheese, sugar, corn starch and pumpkin pie spice. Add eggs and mix well. Add pumpkin and corn syrup; beat 1 minute.
  3. Pour filling into liners, dividing evenly. Bake 30-35 minutes until just set.
  4. Chill 1 hour.

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Cranberry Apple Chutney

Prep time: 15 minutes
Total time: 45 minutes
Yield: 2 cups

  • 1          bag (12 ounces) fresh or frozen cranberries
  • 1/4       cup water
  • 2          large apples, cored and chopped
  • 1 1/2    cups sugar
  • 2/3       cup finely chopped onion
  • 2/3       cup golden raisins
  • 2          teaspoons minced fresh ginger
  • 1          teaspoon Spice Islands Minced Garlic
  • 1          teaspoon salt
  • 3/4       teaspoon Spice Islands Ground Allspice
  • 1/4       teaspoon Spice Islands Ground Saigon Cinnamon
  • 1/8       teaspoon Spice Islands Ground Cloves
  • 2/3       cup dark corn syrup
  • 1/3       cup cider vinegar
  • 2/3       cup chopped pecans
  1. In large saucepan, combine cranberries, water, apples, sugar, onion, raisins, ginger, garlic, salt, allspice, cinnamon and cloves. Bring to boil over medium-high heat. Reduce heat; cover, stirring occasionally, 15 minutes. Add corn syrup, vinegar and pecans. Cook uncovered 15 minutes, stirring frequently.
  2. Serve with roast turkey, pork roast or baked ham.

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Butternut Squash Soup with Thyme Butter

Prep time: 35 minutes
Total time: 1 hour, 30 minutes
Yield: 6-8 servings

  • 1          tablespoon vegetable oil
  • 1          teaspoon Spice Islands Ground Ginger
  • 1/4       teaspoon Spice Islands Cayenne Pepper
  • 3          pounds (about 7 cups) butternut squash, peeled and cut into 1-inch pieces
  • 2          medium cooking apples, peeled, cored and coarsely chopped
  • 2          small onions, coarsely chopped
  • 2          cans (14 1/2 ounces each) chicken broth, divided
  • 1/2       cup water
  • Thyme Butter:
  • 1/4       cup butter, softened
  • 1/2       teaspoon Spice Islands Thyme
  • 1/2       teaspoon Spice Islands Garlic Powder
  1. Heat oven to 425° F.
  2. In large bowl, combine oil, ginger and cayenne pepper. Add squash, apples and onions; toss to coat. Transfer to 15-by-10-inch baking pan. Roast in single layer 35-45 minutes, or until tender. Remove from oven.
  3. Working in batches, combine squash mixture and one can chicken broth in blender or food processor; blend until smooth. Transfer pureed mixture to large saucepan. Stir in remaining chicken broth and water. Bring soup to boil; reduce heat and simmer, uncovered, 10 minutes.
  4. To make thyme butter: Combine butter, thyme and garlic powder until well blended. Spoon onto wax paper and roll into 3-inch log; wrap tightly and refrigerate until firm.
  5. To serve, cut butter into thin slices. Ladle hot soup into individual bowls; top each with slice of butter.

Tip: Puree can be made in advance, covered and refrigerated up to 2 days.

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Traditional Turkey Rub

Prep time: 5 minutes
Yield: rub for 1 turkey (about 15 pounds)

  • 2          teaspoons Spice Islands Crushed Rosemary
  • 1          teaspoon Spice Islands Thyme
  • 1          teaspoon Spice Islands Onion Powder
  • 1/2       teaspoon Spice Islands Garlic Powder
  • 1/8       teaspoon Spice Islands Ground Saigon Cinnamon
  • sea salt
  • Spice Islands Ground Black Pepper
  • pure olive oil (optional)
  • 1          turkey
  1. In small bowl, combine rosemary, thyme, onion powder, garlic powder and cinnamon. Generously add salt and pepper. Lightly coat turkey with oil, if desired.
  2. Rub all surfaces of turkey with seasoning. Roast according to package directions.

Photo courtesy of Getty Images (whole turkey on platter)

Source: Spice Islands

Snacks 25 October 2017

Pumpkin-Perfect Autumn Recipes

(Family Features) Fall is perfect for making time for fun before the busy holiday season – go for a fall picnic, visit your local orchard or pumpkin patch, and take advantage of all the flavors fall has to offer. Try these delicious, comforting, no-hassle fall ideas that won’t carve a big chunk out of your budget:

  • The great taste of seasonal produce can stand on its own, adding star power to simple recipes. Baked pears or apples are a sweet, festive treat. Slice them in half and fill with walnuts, drizzle with honey and sprinkle with cinnamon. Bake until the sugars caramelize and fruits soften.
  • Take on-the-go snacks to the next level by coating almonds or garbanzo beans in your favorite seasonal spices and baking until crispy.

No matter the season, trim time grocery shopping by relying on a one-stop-shop like ALDI. Whether you’re looking for a new pumpkin spice treat or need quality ingredients for your famous chili, you can find it all at wallet-friendly prices.

Find more tips and recipes for a hassle-free fall at ALDI.us.

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Pumpkin Pie Smoothie Bowl

Recipe Courtesy of Chef Audrey, ALDI Test Kitchen

  • 1/2       cup Baker’s Corner 100% Pure Canned Pumpkin
  • 1/2       cup Friendly Farms Plain Nonfat Greek Yogurt
  • 1/2       frozen banana
  • 1/2       cup Friendly Farms Unsweetened Original Almondmilk
  • 2          teaspoons Specially Selected 100% Pure Maple Syrup
  • 1          teaspoon Stonemill Pumpkin Pie Spice

Optional garnishes:

  • SimplyNature Flax Seed
  • Southern Grove Chia Seeds
  • Baker’s Corner Semi-Sweet Mini Morsels
  • Southern Grove Chopped Pecans, toasted
  • Apple slices
  • SimplyNature Organic Ground Cinnamon
  1. Blend canned pumpkin, yogurt, banana, milk, syrup and pumpkin pie spice until smooth. Transfer to serving bowl. Top with desired garnishes.          

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Mini Pumpkin Parfait with Cranberry Caramel

Recipe courtesy of Chef Kates, ALDI Test Kitchen

  • 1          package Cafe Bistro Spekulatius Spiced Cookies
  • 1/2       cup Countryside Creamery Unsalted Butter, divided
  • 1/2       cup packed Baker's Corner Brown Sugar
  • 1/4       cup water
  • 1          cup Sweet Harvest Whole Berry Cranberry Sauce
  • 8          ounces Happy Farms Pumpkin Spice Cream Cheese Spread, softened
  • 1/4       cup Baker's Corner Powdered Sugar
  • 1          cup Baker's Corner 100% Pure Canned Pumpkin
  • 8          ounces Friendly Farms Whipped Topping, divided
  1. Place cookies in food processor and pulse to form fine crumbs. 
  2. In medium saucepan, melt 1/4 cup butter. Add cookie crumbs and stir over medium heat 5 minutes, or until toasted. Remove from heat.
  3. To make caramel: Bring brown sugar and water to simmer. Cook about 10 minutes, or until color changes to dark amber. Do not stir, but watch closely. Stir in cranberry sauce and remaining butter. Return to simmer and continue stirring until well combined and thickened slightly, 3-4 minutes. Remove from heat and let cool to room temperature.
  4. Press warm cookie crumbs in bottom of small serving glasses, such as clear shot glasses, espresso cups, small bowls or parfait glasses. Set aside.
  5. In medium bowl, beat cream cheese and powdered sugar until light and fluffy. Add pumpkin and continue mixing to combine. Gently fold in 6 ounces whipped topping.
  6. To complete assembly, top crumbs with layers of cranberry caramel and pumpkin cream. Repeat layers, including crumbs, 2-3 times depending on glass size. Top each parfait with dollop of remaining whipped topping. Serve immediately or refrigerate up to 8 hours.

Source: ALDI

Holiday 01 November 2016

Family Holiday Tradition — Homemade Pumpkin Pie

(Family Features) What’s that warm and wonderful fragrance wafting through the air? Homemade pumpkin pie! Since 1929, Libby’s pumpkin has helped make that sweet ending to the holiday feast. Whether you use a traditional single crust or create a signature pie crust edging, you’ll be proud you made it yourself. Serve your homemade pumpkin pie warm or cold, topped with whipped cream or not. What’s your family tradition?

Tips for Delicious Pumpkin Pie

Like the classic recipe on the back of the can says, all it takes is “Mix, Pour and Bake.” Here are a few more tips from Libby’s, the pumpkin pie experts:

Before you bake. Make the batter ahead, if you wish, but pour it into the pie shell just before baking to keep the crust crisp.
During baking. The baking instructions start with a high oven temperature and then direct you to turn the temperature down part way through baking. Remember this important step which allows the crust time to crisp.
Is it done? Insert a knife near the center of the pie to test for doneness, as the center will still cook after you take the pie out of the oven.

Put a Crimp In It!

Give your homemade pumpkin pie a signature style. Line the bottom of the pie plate with homemade or refrigerated pie dough (before you add the filling) and trim around the perimeter for a 1-inch overhang. Then, create one of these decorative edges:

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Simple Fork Edge

  1. Fold overhang under and press down with your fingers.
  2. Using the tines of a lightly floured fork, press the edge of the pastry to the rim of the pie pan.

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Fluted Edge

  1. Fold overhang under and pinch to make the edge stand up.
  2. With the thumb and forefinger of one hand, pinch the outside edge of the pastry while pressing from the inside with the forefinger of your other hand.

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Rope Edge

  1. Fold overhang under and pinch to make the edge stand up.
  2. Press the pastry along the edge of the pie plate between the side of your thumb at an angle, pinch and slightly twist.

Find more recipes at VeryBestBaking.com.

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Libby’s Famous Pumpkin Pie

Makes: 8 servings

  • 3/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 1 can (15 ounces) Libby’s 100% Pure Pumpkin
  • 1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk
  • 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
  • Whipped cream
  1. MIX sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl; stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
  2. POUR into pie shell.
  3. BAKE in preheated 425°F oven 15 minutes. Reduce temperature to 350°F; bake 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack 2 hours.
  4. SERVE immediately or refrigerate. Top with whipped cream before serving.

NOTE: 1 3/4 teaspoons pumpkin pie spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different.

 

Homemade Pie Crust Recipe

This quick pastry is a no-fail recipe made easily with ingredients usually found in most kitchens. Be sure to use cold water and keep well-wrapped until ready to use.
Makes: 1 9-inch (4-cup volume)

  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup vegetable shortening
  • 2 tablespoons cold water*
  1. COMBINE flour and salt in medium bowl; cut in vegetable shortening with pastry blender or two knives until mixture is crumbly. Sprinkle with water; blend until mixture holds together.
  2. SHAPE dough into ball; place on lightly floured surface. Roll out dough to 1/8-inch thickness. Line pie plate with pastry. Trim around perimeter for 1-inch overhang to fold under and crimp as desired.

NOTE: To make two crusts, double all ingredients, follow procedure above, and divide dough in half.
*Add 1 additional tablespoon water as needed.

Source: Libby's Pumpkin

Holiday 19 January 2017

Classic Holiday Flavors Inspire Fun Snack Recipes

(Family Features) The holiday season is filled with family food traditions, from stuffing and pumpkin pie, to festive cakes and frosted sugar cookies. This year, wow your family, guests and friends with a fun, crunchy twist on the great tastes of holiday favorites.

No one can replace grandma’s classic pie recipe, but have a little fun and surprise your family and friends. With creative takes on traditional dishes, Chex® Party Mix will help you wow your guests with familiar flavors and aromas, served up in a playful way that’s sure to impress.

It’s easy to re-create the taste of each of these treats in a quick, delicious party mix. Visit www.ChexPartyMix.com for more than 150 party mix recipes that can be made in the microwave in just 15 minutes.

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Peppermint and Chocolate Chex® Mix

Featuring melted white chocolate, crushed candy canes and a dark chocolate drizzle, it’s easy to add holiday cheer with this festive mix.

Prep Time: 10 Minutes
Start to Finish: 15 Minutes
Makes: 16 servings (1/2 cup each)

  • 3 cups Rice Chex® cereal
  • 3 cups Chocolate Chex® cereal
  • 1 bag (12 ounces) white vanilla baking chips (2 cups)
  • 1/2 cup coarsely crushed peppermint candy canes (16 miniature, unwrapped)
  • 1/4 cup dark chocolate chips
  1. Mix cereals in large microwavable bowl. Line cookie sheet with foil or waxed paper.
  2. In microwavable bowl, microwave white vanilla baking chips uncovered on High about 1 minute 30 seconds, stirring every 30 seconds, until chips can be stirred smooth. Stir in half the crushed peppermint candy.
  3. Pour over cereal; toss to evenly coat. Spread mixture in single layer on cookie sheet. Immediately sprinkle with remaining candy.
  4. Melt dark chocolate chips in microwave on High 50 to 60 seconds or until chips can be stirred smooth; drizzle over top. Let stand in refrigerator until set, about 5 minutes. Gently break into clusters. Store in airtight container.

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Chex® Pumpkin Pie Crunch

This recipe is great served in your favorite colorful pie plate. Set the pie plate out on the table with the other dishes, and put a scooper out so guests can help themselves. For party favors, leave small bags next to the pie plate and ask guests to take a bag home for an extra treat later.

Prep Time: 15 Minutes
Start to Finish: 15 Minutes
Makes: 16 servings (1/2 cup each)

  • 1/4 cup brown sugar
  • 1 tablespoon pumpkin pie spice
  • 1/4 cup butter
  • 2 teaspoons vanilla
  • 2 cups Cinnamon Chex® cereal
  • 2 cups Wheat Chex® cereal
  • 2 cups Honey Nut Chex® cereal
  • 8 ounces pecans
  1. In small bowl, mix brown sugar and pumpkin pie spice; set aside. In small microwave-safe dish, microwave butter on High about 30 seconds or until melted. Stir in vanilla. In large microwavable bowl, mix all cereals and pecans. Pour butter mixture over cereal mixture, stirring until evenly distributed. Add sugar and spice mixture and stir until coated.
  2. Microwave uncovered on High 5 minutes or until mixture begins to brown, stirring every minute. Spread on wax paper or a cookie sheet to cool. Store in airtight container. Note: Make mix up to two weeks ahead and store in airtight container.
Main Dishes 09 December 2016

Warm Up with Comfort Foods

(Family Features) Enjoying warm comfort foods during winter months can serve as an exceptional way to defeat that icy chill. As the frost sets in and winds howl, nothing beats the comforting taste of delicious foods like Roasted Sonoma Chicken with Wild Rice and Carrot Butter, Beef and Potato Tzimmes, or Pumpkin Butterscotch Bread Pudding.

For more comfort food recipes, visit culinary.net.

A Winning Comfort Combination

Almost nothing says comfort food quite like tender, slow-cooked beef and potatoes. Add in sweet honey for a twist on a timeless cold-weather classic and you’re in for a true delight. Find more honey-infused recipes at honey.com.

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Beef and Potato Tzimmes

Recipe courtesy of the National Honey Board
Servings: 6

  • 2 tablespoons vegetable oil, divided
  • 2 pounds beef, cut into 1 1/2-inch chunks
  • 2 cups chopped onion
  • 2 cups carrots, sliced 1-inch thick
  • 2 teaspoons garlic salt
  • 4 cups water, plus 3 tablespoons (optional)
  • 2 cups potatoes, cubed 1-inch thick
  • 2 cups sweet potatoes, cubed 1-inch thick
  • 1/3 cup honey
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground pepper
  • 4 ounces dried apricots
  • 4 ounces pitted prunes
  • 2 tablespoons flour (optional)
  • 2 tablespoons chopped parsley (optional)
  1. In heavy 5-quart pot over medium heat, heat 1 tablespoon oil. Add beef and brown on all sides.
  2. Remove beef from pan, add remaining oil, if necessary, and saute onion until tender. Return beef to pan; add carrots, garlic salt and 4 cups water to cover ingredients. Bring to boil, reduce heat, cover and simmer 1 hour.
  3. Add potatoes, sweet potatoes, honey, cinnamon and pepper; stir and return to boil. Reduce heat and simmer, partially covered, 30 minutes, or until potatoes are barely cooked.
  4. Add apricots and prunes and simmer, uncovered, 30 minutes, or until beef is tender. Liquid should be slightly thickened. If necessary, dissolve flour in 3 tablespoons water and stir into stew; return to simmer, stirring frequently.
  5. Sprinkle with parsley before serving, if desired.

Cozy Up to Comfort Foods

(Family Features) Creating a comfort food masterpiece like Roasted Sonoma Chicken with Wild Rice and Carrot Butter is a no-brainer when hunger hits along with chilly winter air. The dish’s warm, captivating spices will help you forget about the frosty climate around you.

But to truly keep winter winds at bay, try pairing your tasty meal with a vibrant, fruit-forward wine, such as Kenwood Vineyards Sonoma County Pinot Noir 2014. The wine works well for nearly any occasion, but it’s the perfect complement to bring out the flavors of the roasted chicken thanks to its aromas of raspberry and red currant combining with spice notes of nutmeg and vanilla, which lead to a smooth, elegant finish.

For more wine pairing tips and recipes, visit KenwoodVineyards.com.

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Roasted Sonoma Chicken with Wild Rice and Carrot Butter

Recipe courtesy of chef Ari Weiswasser
Serves: 4

  • 4 bone-in, skin-on chicken breasts
  • 3/4 cup kosher salt, plus additional for seasoning
  • 1/3 cup sugar
  • 1 gallon water
  • 1 cup carrot juice
  • 4 tablespoons butter, diced
  • 1 1/2 cups wild rice
  • 3 1/3 cups chicken stock
  • 2 large onions, diced
  • 3-4 tablespoons olive oil
  • 2 teaspoons curry spice
  • 2 tablespoons apple cider vinegar
  • 4 tablespoons sun-dried tomato, chopped finely
  • canola oil or olive oil
  • 1/4 cup parsley, chopped
  1. Brine chicken in 3/4 cup salt, sugar and water. Refrigerate 1 hour; pat dry and store overnight, uncovered, in fridge.
  2. Add carrot juice to saucepan and reduce to thick consistency on high heat, 10-15 minutes. Whisk vigorously if juice separates. Whisk in butter. Set aside to cool.
  3. In pot, cover wild rice with chicken stock. Bring to simmer and cook 45 minutes to 1 hour. Season with salt.
  4. Heat oven to 400° F.
  5. In frying pan on medium-high heat, sweat onions in olive oil until soft. Add curry spice and toast until aromatic, 1-2 minutes. Add vinegar and salt; stir well. Fold through sun-dried tomatoes.
  6. Place chicken skin-side up on roasting pan fitted with rack. Brush chicken with canola or olive oil and season with salt. Roast about 25-35 minutes until golden brown; internal temperature should be 165° F. Drizzle with roasting juices; add salt and chopped parsley before plating.
  7. To plate, add carrot butter to wild rice; scoop 1/2 cup onto each dish. Place chicken skin-side up on top of rice. Dollop with onion, curry and tomato mixture.

Pair each serving with a glass of Kenwood Vineyards Sonoma County Pinot Noir 2014.

Bread Pudding Pick-Me-Up

On cold winter nights, sometimes that one last bite to eat before turning in is the key to finishing your day on a happy note. A warm serving of Pumpkin Butterscotch Bread Pudding with a dollop of cool ice cream is sure to do the trick. Find more dessert options at verybestbaking.com.

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Pumpkin Butterscotch Bread Pudding

Recipe courtesy of Nestlé
Servings: 12
Prep time: 30 minutes
Total time: 1 hour, 55 minutes

  • 1 loaf (14 ounces) cinnamon challah bread or cinnamon brioche, cut into 3/4-inch cubes
  • 4 large eggs
  • 2 cans (12 ounces each) Nestlé Carnation Evaporated Lowfat 2 percent Milk
  • 1 can (15 ounces) Libby’s 100 percent Pure Pumpkin
  • 1 cup granulated sugar, plus 1 tablespoon
  • 1 teaspoon vanilla extract
  • 1 1/4 teaspoons ground cinnamon, divided
  • 1/2 teaspoon salt
  • 2 tablespoons packed brown sugar
  • 1 cup Nestlé Toll House Butterscotch Flavored Morsels
  • Vanilla Dreyer’s or Edy’s Slow Churned Light Ice Cream
  1. Heat oven to 350° F. Grease 13-by-9-inch baking dish.
  2. On rimmed baking sheets, spread bread cubes in single layer. Bake, tossing occasionally, 10 minutes, or until dry.
  3. In large bowl, beat eggs; stir in evaporated milk, pumpkin, 1 cup granulated sugar, vanilla extract, 1 teaspoon cinnamon and salt. Add bread; toss gently to coat. Transfer mixture into prepared baking dish; let stand 30 minutes, or until bread is thoroughly saturated.
  4. Combine brown sugar with remaining granulated sugar and cinnamon. Sprinkle morsels over bread mixture; top with brown sugar mixture.
  5. Bake 45-55 minutes, or until knife inserted in center comes out clean. Cool on wire rack 30 minutes to set. Serve warm with ice cream.

Photo courtesy of Getty Images (beef stew photo)

Source: Culinary.net

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