recipes

One Dish Meals 03 January 2017

A Blended Take on Family Favorites

(Family Features) It’s not always easy to create meals that are both nutritious and satisfying. Managing intake of added sugar and saturated fat takes effort and planning, but transforming your favorite recipes into more nutritious family meals can be simpler than you imagined.

The nutrient-dense mushroom masterfully bridges that divide, offering rich and meaty flavor while still being fat-free, low-calorie and low-sodium. All mushrooms contain vitamin D at various levels, which helps build strong bones. Additionally, mushrooms are a source of B vitamins, including riboflavin and niacin, which help provide energy by breaking down proteins, fats and carbohydrates.

“Mushrooms are an incredibly versatile ingredient,” said Mary Jo Feeney, MS, RDN, nutrition research consultant for the Mushroom Council. “They can be the meaty star of a vegetarian dish or a nutritious complement to burgers and other hearty recipes.”

For a healthy weekday lunch, consider building a salad bowl around the earthy mushroom. Pair roasted or marinated mushrooms with crunchy vegetables and nutty grains, beans and pulses, and top with a simple vinaigrette or squeeze of citrus.

For lightened-up versions of classics such as burgers and meatballs, try adopting a culinary technique known as “The Blend.” Simply chop any mushroom variety to match the consistency of ground meat, blend the mushrooms into the meat and cook the mushroom-meat blend to complete the recipe. Substituting at least 25 percent of the meat for mushrooms can enhance the taste of your favorite meaty meals, deliver an extra serving of nutrient-rich vegetables and trim calorie and fat intake.

For additional mushroom recipes that incorporate the blending technique, visit mushroominfo.com.

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Mighty Mushroom Blended Burger

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

  • 1/2 pound any variety mushroom
  • 2 tablespoons olive oil, divided
  • 1 pound ground beef
  • 1/2 teaspoon salt
  • 4 buns
  1. Finely dice mushrooms or gently pulse in food processor.
  2. In skillet, warm 1 tablespoon olive oil on medium-high heat and add mushrooms, cooking 5-7 minutes, or until golden brown. Remove from heat and cool 5 minutes.
  3. Transfer cooled mushrooms to medium bowl. Add ground beef and salt, mixing until combined. Make four patties.
  4. Add remaining olive oil to pan and cook burger patties on medium-high heat until internal temperature reaches at least 160° F. Plate and add desired toppings to bun.
  5. Recommended toppings include: pickled red peppers, crumbled blue cheese and watercress greens.

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Marinated Mushroom Bowls with Lentils and Wild Rice

Prep time: 40 minutes
Servings: 4

Mushrooms:

  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons unseasoned rice vinegar
  • 1 tablespoon low-sodium soy sauce
  • 2 teaspoons dark sesame oil
  • 1 teaspoon chili oil
  • 1 green onion, thinly sliced
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon sesame seeds
  • 8 ounces crimini mushrooms, thinly sliced
  • 2 cups thinly sliced purple cabbage
  • 1 tablespoon fresh lime juice
  • pinch of salt
  • 2 teaspoons low-sodium soy sauce
  • 2 cups cooked French lentils
  • 1 cup cooked wild rice
  • 1 cup chopped cucumber
  1. To marinate mushrooms: In shallow bowl, whisk together olive oil, rice vinegar, soy sauce, sesame oil and chili oil.
  2. Stir in green onion, cilantro and sesame seeds. Add mushrooms and gently toss in marinade. Cover and let rest 30 minutes.
  3. Place cabbage in bowl and toss with lime juice and pinch of salt. Set aside.
  4. Stir in 1 teaspoon of soy sauce to both lentils and wild rice.
  5. To serve, arrange equal amount of mushrooms, cabbage, lentils, wild rice and cucumbers in each bowl. Drizzle with remaining marinade and garnish with chopped cilantro, sliced green onions and black sesame seeds. Serve with lime wedges.

Note: Can be served at room temperature or cold.

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Roasted Mushroom and Wheat Berry Salad with Orange Curry Vinaigrette

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

  • 8 ounces white button mushrooms, halved
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon finely ground sea salt
  • 1/4 teaspoon ground black pepper
  • 2 cups cooked wheat berries, warm
  • 2 green onions, sliced
  • 2 tablespoons dried cranberries, chopped

Dressing:

  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh orange juice
  • 1 teaspoon curry powder
  • 1/4 teaspoon finely ground sea salt
  1. Heat oven to 400° F.
  2. Place mushrooms on baking sheet. Drizzle with olive oil. Sprinkle with salt and pepper. Toss to coat.
  3. Bake 10 minutes. Carefully stir mushrooms and bake 5 more minutes, until tender.
  4. Transfer mushrooms to medium bowl. Add wheat berries, green onions and cranberries.
    In small bowl, whisk together all dressing ingredients.
  5. Pour dressing over salad. Toss to mix all ingredients. Serve warm.

Source: Mushroom Council

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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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Poultry 06 December 2016

Cozy Up to Comfort Foods

(Family Features) With the days getting shorter and the weather getting colder, the craving for savory comfort foods is almost sure to follow.

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.

Pairing hearty plates with a classic drink is a palate-pleasing way to warm up – and fill up. 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.

Source: Kenwood Vineyards

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