Meal Ideas 30 March 2020

Family-Friendly Ways to Rethink Favorite Recipes

(Family Features) Freshen up family dinners by adding new ingredients like pecans, with natural richness and subtle sweetness coupled with irresistible crunch.

Kitchen staples are being used to add twists to traditional dishes, so finding an item you can use to mix up classic family recipes is key. Pecans pack flavor, texture and nutrition all in one bite, and they have a long shelf life. Shelled pecans can be kept in airtight containers in the refrigerator for about nine months and for up to two years in sealed plastic bags in the freezer.

While pecans are beloved in classic desserts, like pecan pie, they also offer a variety of nutrition benefits that can be added to nearly any meal. They are among the highest in “good” monounsaturated fats, contain 3 grams of plant protein per serving and are a source of fiber, flavonoids and minerals like manganese, which is essential for metabolism and bone health.

Nearly two decades of research document the heart-health benefits of pecans. In fact, according to the U.S. Food and Drug Administration, scientific evidence suggests but does not prove that eating 1 1/2 ounces per day of most nuts, such as pecans, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease. One serving of pecans (28 grams) has 18 grams of unsaturated fat and only 2 grams of saturated fat.

Add crunch to this Chinese Chicken Salad with Pecans by swapping out croutons, use chopped pecans as a flavorful and nutrient-dense coating for Pecan Chicken Meatballs and bake this Pecan Banana Bread as a nutritious and kid-friendly breakfast or snack to fill your home with a delicious scent.

Discover more nutritious recipes at AmericanPecan.com

Pecan Chicken Meatballs

Prep time: 10 minutes
Cook time: 30 minutes
Yield: 9 meatballs

  • 1          pound ground chicken
  • 1/4       cup spinach, chopped
  • 1          tablespoon fresh lemon juice
  • 1          egg
  • 1          teaspoon minced garlic
  • 1/4       teaspoon onion powder
  • 1/4       teaspoon paprika
  • 1/4       teaspoon salt
  • 1/4       teaspoon pepper
  • 1/4       teaspoon cayenne pepper (optional)
  • 1          cup finely chopped fresh pecan pieces, divided
  1. Heat oven to 400° F. Line baking sheet with parchment paper.
  2. In large bowl, mix ground chicken, spinach, lemon juice, egg, garlic, onion powder, paprika, salt, pepper, cayenne (if desired) and 1/2 cup pecans until well combined.
  3. Roll chicken mixture into 1 tablespoon- sized meatballs.
  4. Place reserved pecans in bowl. Roll meatballs in pecans to coat then place on prepared baking sheet.
  5. Bake 20-30 minutes until meatballs are cooked through.
  6. Serve warm with sauces for dipping or over pasta.

Chinese Chicken Salad with Pecans

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

Dressing:

  • 1/4       cup pecan butter
  • 1          tablespoon rice vinegar
  • 1          tablespoon honey
  • 1          teaspoon toasted sesame oil
  • 1 1/2    teaspoons soy sauce
  • 2          tablespoons warm water, plus additional as needed (optional)

Salad:

  • 4          ounces dried thin rice noodles
  • cold water
  • 4          cups chopped romaine lettuce
  • 4          cups chopped iceberg lettuce
  • 1/4       cup toasted and chopped pecans
  • 2          scallions, finely chopped
  • 1          cup bean sprouts
  • 1/2       cup crispy wontons
  • 1          cup mandarin oranges
  • 2          tablespoons sesame seeds
  • 2          cups rotisserie chicken breast, chopped
  1. To make dressing: In medium bowl, whisk pecan butter, rice vinegar, honey, sesame oil and soy sauce until smooth.
  2. Add 2 tablespoons warm water and whisk until incorporated. Add additional water, 1 teaspoon at a time, if desired, until dressing reaches pourable consistency.
  3. To make salad: Cook rice noodles according to package instructions. Once cooked, drain and transfer to bowl with cold water to keep from sticking.
  4. In large bowl, toss romaine and iceberg lettuces, pecans, scallions, bean sprouts, crispy wontons, mandarin oranges and sesame seeds.
  5. Divide salad among four plates; top each with 1/2 cup chicken and serve with dressing.

Pecan Banana Bread

Prep time: 15 minutes
Cook time: 60 minutes
Servings: 8

  • 10        ounces gluten-free baking flour mix
  • 1          teaspoon baking powder
  • 1/2       teaspoon baking soda
  • 1/2       teaspoon sea salt
  • 2          flax eggs
  • 1          cup organic brown or coconut sugar
  • 1/2       cup coconut oil
  • 1/2       vanilla bean
  • 1/2       cup vegan yogurt
  • 3/4       cup mashed bananas, ripe
  • 1          cup raw pecan pieces, chopped, plus additional for topping
  1. Heat oven to 350° F. Prepare 9-by-5-inch banana bread pan.
  2. In medium bowl, sift flour mix, baking powder, baking soda and sea salt; whisk to combine.
  3. In mixer bowl, mix eggs, sugar and coconut oil 2 minutes on medium-low speed.
  4. Scrape vanilla bean and add to mixture. Add vegan yogurt and mashed bananas; mix 2 minutes on medium-low speed.
  5. Remove bowl from mixer and fold 1 cup raw pecan pieces into batter until evenly distributed.
  6. Add batter to banana bread pan and use spatula to smooth down top. Sprinkle additional pecan pieces on top.
  7. Bake banana bread on top rack 60 minutes until toothpick comes out with few crumbs but not completely clean.
  8. Remove from oven and allow to cool 10 minutes in pan. Hold sides of pan and flip onto wire rack.
  9. Allow bread to cool completely. Slice as desired.

Source:  American Pecan Council

Meal Ideas 31 January 2020

All-Day Nutrition

Dairy-inspired, plant-based dishes to serve from morning to night

(Family Features) From cereal and milk to yogurt and fruit to broccoli and cheese, combining dairy with plant-based foods creates a superfood power couple that can help ensure you and your family are getting the nutrients you need any time of day.

With the rise in popularity of plant-based diets, dairy can help optimize nutrient absorption from plant foods and provide additional nutrients like high-quality protein, calcium, vitamin D and vitamin B12. You can create delicious meals with the nutrition you need while enjoying the best of plants and dairy.

Combining dairy and plant-based foods can be easier with these dairy-powered recipes from Milk Means More. They are ideal for creating a nutritious and delicious plan for every meal throughout the day. Start with a Blueberry Apple Crisp Smoothie Bowl in the morning then build out your lunch or dinner plans around an appetizer like this traditional Middle Eastern Labneh Spread with grilled pita bread and assorted veggies. For the main course, try Lentil Tacos with Tangy Guacamole and a classic Moroccan staple, Creamy Couscous with Broccoli, Tomatoes and Cheese, on the side.

Find more recipes that combine the goodness of dairy and plant-based foods at milkmeansmore.org.

Creamy Couscous with Broccoli, Tomatoes and Cheese

Recipe courtesy of culinary dietitian Marcia Stanley, MS, RDN
Prep time: 15 minutes
Cook time: 5 minutes
Servings: 6

  • 1/2       cup chopped onion
  • 2          tablespoons butter
  • 3          cups broccoli florets
  • 1          teaspoon minced garlic
  • 1/2       teaspoon pepper
  • 3          cups fat-free, 2% or whole milk
  • 1 1/2    cups plain couscous (wheat pasta)
  • 1          cup finely shredded Parmesan cheese
  • 1          cup (4 ounces) shredded cheddar cheese
  • 1 1/2    cups seeded and chopped tomatoes
  • 2          tablespoons slivered fresh basil leaves
  1. In large nonstick skillet over medium heat, cook onion in butter 2 minutes. Add broccoli, garlic and pepper. Cook and stir 2 minutes.
  2. Stir milk into broccoli mixture. Bring to boil. Stir in couscous. Remove from heat. Cover and let stand 5 minutes.
  3. Gently stir Parmesan cheese into couscous mixture. Spread on serving platter. Sprinkle with cheddar cheese. Top with tomatoes and fresh basil leaves.

Lentil Tacos with Tangy Guacamole

Recipe courtesy of culinary dietitian Marcia Stanley, MS, RDN
Prep time: 40 minutes
Servings: 6

Tangy Guacamole:

  • 1          medium ripe avocado, pitted, peeled and chopped
  • 1          tablespoon orange, lime or lemon juice
  • 1/4       teaspoon hot pepper sauce
  • 1          clove garlic, minced
  • 1/2       cup plain, fat-free Greek yogurt

Lentil Tacos:

  • 2 1/3    cups water
  • 1          cup dry brown lentils, rinsed and drained
  • 1/2       cup finely chopped onion
  • 2          teaspoons chili powder
  • 2          cloves garlic, minced
  • 1/2       teaspoon salt
  • 1 1/2    cups seeded and chopped tomatoes, divided
  • 1 1/4    cups (5 ounces) shredded cheddar cheese, divided
  • 12        yellow corn taco shells
  1. To make Tangy Guacamole: In small bowl, mash avocado, juice, hot pepper sauce and garlic.  Stir in yogurt. Cover and refrigerate until serving time.
  2. To make Lentil Tacos: Heat oven to 400 F.
  3. In medium saucepan over medium-high heat, combine water, lentils, onion, chili powder, garlic and salt. Bring to boil. Reduce heat. Cover and gently boil 12-15 minutes, or until lentils are just tender. Uncover and boil 5-15 minutes, or until most liquid evaporates.
  4. Remove lentils from heat. Stir in 1 cup tomatoes and 3/4 cup cheese. Spoon into taco shells. Stand filled tacos in 13-by-9-by-2-inch baking dish. Sprinkle tacos with remaining tomatoes and cheese. Loosely cover dish with foil. Bake 3-5 minutes, or until cheese melts.
  5. Stir guacamole. Serve with warm tacos.

Labneh Spread

Recipe courtesy of Jenn Fillenworth, MS, RDN of Jenny with the Good Eats
Prep time: 5 minutes
Servings: 6

  • 12        ounces whole milk Greek yogurt
  • 1/8       teaspoon salt
  • 1/2       teaspoon fresh lemon juice
  • 2          tablespoons olive oil
  • 1          pinch sea salt, for garnish
  • fresh herbs, for garnish
  • pita bread, grilled
  • assorted seasonal vegetables
  1. In bowl, mix Greek yogurt, salt and lemon juice.
  2. Transfer mixture to fine mesh strainer lined with cheesecloth.
  3. Wrap mixture in cheesecloth and strain over bowl in refrigerator 24-48 hours. Strain longer to make thicker.
  4. Once thickened as desired, remove from cheesecloth and top spread with olive oil, sea salt and fresh herbs.
  5. Serve with grilled pita bread and assorted seasonal vegetables.

Blueberry Apple Crisp Smoothie Bowl

Recipe courtesy of Rachel Gurk of Rachel Cooks
Prep time: 5 minutes
Servings: 1

  • 1          cup frozen blueberries
  • 2          cups apples, roughly chopped, reserving 2 tablespoons for topping
  • 1          teaspoon cinnamon
  • 1/2       cup plain, non-fat Greek yogurt
  • 1          cup spinach
  • pure maple syrup, to taste
  • ice cubes (optional)

Toppings:

  • 2          tablespoons oats
  • 1          teaspoon pure maple syrup
  • 1          tablespoon pecans, chopped
  • 2          tablespoons reserved chopped apple
  • fresh blueberries
  1. In blender, blend blueberries, apples, cinnamon, yogurt and spinach until smooth. Taste and add maple syrup, to taste. If thicker mixture is desired, add ice cubes.
  2. Pour into bowl. Mix oats with maple syrup. Top smoothie mixture with oats, pecans, apples and blueberries.

Source: United Dairy Industry of Michigan

Videos 09 January 2020

Help Yourself to Healthier Hummus

(Family Features) Whether you’re hosting a houseful of guests or simply keeping your family’s hunger at bay before dinner, appetizers can be a home chef’s best friend. Simple options like dips allow for personalization while keeping cook time to a minimum.

The next time you’re looking for a quick fix, consider this Caramelized Sweet Onion Hummus recipe that’s ideal for pairing with pita bread, veggies or crackers. With the layered flavor, color and texture of onions serving as a key ingredient, it’s a nutritious substitute for less health-conscious appetizers and snacks.

In fact, onions can be called nature’s ninja because of their many “skills.” Onions add abundant flavor to a wide variety of foods with just 45 calories per serving as a source of dietary fiber, vitamin C, vitamin B6, potassium and other key nutrients such as folate, calcium and iron. They are also rich in heart-healthy nutrients and have been shown to help prevent some cancers.

Find more recipe ideas at onions-usa.org.

Watch video to see how to make this recipe!

Caramelized Sweet Onion Hummus

Recipe courtesy of the National Onion Association

  • 1          whole garlic head
  • 4          tablespoons, plus 1 teaspoon, extra-virgin olive oil, divided
  • 1          large sweet onion, thinly sliced
  • 1          can (15 ounces) chickpeas
  • 1          tablespoon lemon juice (about 1/2 lemon)
  • 1/2       cup tahini (toasted ground sesame seeds)
  • 1          teaspoon salt
  1. Heat oven to 350° F.
  2. Cut top of garlic head off and place cut-side down on pan; drizzle with 1 teaspoon olive oil. Bake 20-30 minutes, or until garlic is soft. Once cool, squeeze garlic from each clove.
  3. In large skillet over medium-high heat, cook onion in 1 tablespoon olive oil. Stir onion frequently until slices begin to brown. Reduce heat to low and continue cooking until onions are soft and reach medium brown color.
  4. Rinse and drain chickpeas; reserve 3 tablespoons liquid.
  5. In food processor, blend chickpeas, reserved liquid, lemon juice, tahini, garlic, salt, remaining olive oil and onions until combined and smooth. Serve with pita bread, veggies or crackers.

Source: National Onion Association

Appetizers & Sides 15 November 2019

Sides for Holiday Entertaining

(Family Features) The holiday season means it’s time for gathering family and friends for food and celebration. To make the process easier, incorporate recipes that can feed a crowd without lots of exotic, hard-to-find ingredients or long, laborious prep and cook times.

These recipes for Hearty Roasted Winter Vegetables featuring Aunt Nellie’s Whole Pickled Beets and Caprese Bean and Salami Salad with READ 3 Bean Salad, for example, are ideal side dishes for holiday gatherings with enough to go ’round for everyone at the table. Plus, if you’re heading to a holiday potluck, they’re perfect for bringing along to share with the whole crew and versatile enough to be paired with a variety of main courses. Plus, the Caprese Bean and Salami Salad can also stand in as an appetizer.

Find more holiday recipes at auntnellies.com and READsalads.com.

Hearty Roasted Winter Vegetables

Prep time: 10 minutes
Cook time: 45-55 minutes
Servings: 6

  • 1          jar (16 ounces) Aunt Nellie’s Whole Pickled Beets, drained
  • 1          small red onion, cut into 12 wedges
  • 2          cups baby portobello mushrooms, cleaned and stems trimmed
  • 2          cups butternut squash, peeled, seeded and cut into 3/4-inch chunks
  • 3          tablespoons olive oil
  • 1          clove garlic, finely chopped
  • 2          teaspoons chopped fresh rosemary
  • 2          teaspoons chopped fresh thyme
  • 1/4       teaspoon salt, plus additional, to taste (optional)
  • 1/8       teaspoon pepper, plus additional, to taste (optional)
  • 2          cups Brussels sprouts, ends trimmed and scored with cross-cut
  1. Heat oven to 400° F. Place beets, onion, mushrooms and squash on rimmed 15 1/2-by-10 1/2-by-1-inch baking sheet; drizzle with olive oil. Add garlic, rosemary, thyme, 1/4 teaspoon salt and 1/8 teaspoon pepper; toss to coat. Roast 15 minutes.
  2. Add Brussels sprouts, stir and continue to roast until vegetables are tender and browned, about 30-35 minutes, stirring once. Adjust salt and pepper, to taste, if desired.

Caprese Bean and Salami Salad

Recipe courtesy of “The Reluctant Entertainer”
Prep time: 25 minutes
Servings: 16

  • 5          cans (15 ounces each) READ 3 Bean Salad (3 cans drained, 2 cans undrained)
  • 1          pint grape tomatoes, halved
  • 1          pound small marinated mozzarella balls, drained
  • 3/4       cup (1 ounce) fresh basil, chopped
  • 8          ounces dried salami, sliced
  • salt, to taste
  • pepper, to taste
  • 2          whole-wheat baguettes (13 ounces each), sliced
  1. In large bowl, stir together bean salad, tomatoes and mozzarella balls.
  2. Before serving, add basil and salami. Add salt and pepper, to taste. Stir to combine.
  3. Serve on large platter surrounded by baguette slices.

Source: Seneca Foods
http://www.readsalads.com/

Meal Ideas 08 November 2019

Elevate Holiday Cooking with Seasonal Skillet Dishes

(Family Features) The rush of the holiday season – shopping for gifts, decorating the house, hosting loved ones and other added obligations – can be challenging. Restore balance and holiday cheer by treating yourself and others who are home for the holidays to a no-fuss, relaxing dinner that feels celebratory.

Supported by a menu that can be prepared entirely using a skillet, you can easily add to the joyful holiday spirit while also lowering stress levels typically associated with this time of year. Start with a main course like Seared Salmon with Pine Nut, Caper and Fennel Topping, which can go a long way toward building a tasty holiday meal. Paired with Long-Cooked Green Beans with Tomatoes and Garlic, the savory salmon and complementary side can be on the family table in less than an hour then capped off by a seasonal Stovetop Apple Pie.

These dishes and more can be created for holiday festivities with the help of kitchen equipment like Anolon Advanced Home skillets, part of a collection designed for everyday cooking with heavy-gauge hard anodized aluminum construction for durability and even heating. With a triple-layer, sapphire-reinforced interior that resists chipping, the cookware offers durability and easy cleaning along with features like nonstick exteriors, convenient volume markings for saucepans and stockpots, and comfortable SureGrip handles.

Find more inspiration and the right kitchen equipment to make the holiday season special at Anolon.com.

Seared Salmon with Pine Nut, Caper and Fennel Topping

Recipe courtesy of Anolon Gourmet Cookware
Yield: 4 servings

  • Anolon Advanced Home 12-inch nonstick skillet
  • 1/2       cup pine nuts
  • 2          tablespoons olive oil, divided
  • 1          shallot, finely chopped (about 3 tablespoons)
  • 1/2       medium fennel bulb, cored and finely chopped
  • 3          tablespoons drained capers
  • 1 1/2    teaspoons fresh orange zest
  • 2          tablespoons thinly sliced fresh basil
  • 1/2       teaspoon, plus 1/8 teaspoon, salt, divided
  • 4          skin-on salmon fillets (6-7 ounces each)
  • 1/4       teaspoon ground black pepper
  1. Heat nonstick skillet over medium heat. Add pine nuts and cook, shaking pan often, about 4-5 minutes until lightly browned. Transfer pine nuts to medium bowl.
  2. In same skillet over medium heat, heat 1 tablespoon oil. Add shallot and fennel; cook, stirring occasionally, 3-4 minutes until slightly softened. Add capers and cook 1 minute. Transfer to bowl with pine nuts. Stir in remaining oil and orange zest. Let cool 5 minutes before adding basil and 1/8 teaspoon salt; reserve.
  3. Season salmon with remaining salt and pepper. Heat skillet over medium heat until hot. Add salmon, flesh-side down, and cook 5 minutes until nicely browned. Flip salmon and continue cooking 4-5 minutes until skin is crisp and salmon is cooked through but still slightly translucent in center. Place one salmon fillet on each of four serving plates; top each with pine nut mixture.

Long-Cooked Green Beans with Tomatoes and Garlic

Recipe courtesy of Anolon Gourmet Cookware
Yield: 4 servings

  • Anolon Advanced Home 12-inch nonstick skillet
  • 2          tablespoons extra-virgin olive oil
  • 1/4       cup yellow onions, minced
  • 3          cloves garlic, thinly sliced
  • 1 1/2    pounds green beans, ends trimmed
  • 3          large ripe tomatoes, peeled, seeded and chopped
  • salt, to taste
  • freshly ground black pepper, to taste
  1. In nonstick skillet over medium heat, warm olive oil.
  2. Add onions and cook until soft, stirring occasionally, 7-10 minutes. Add garlic and continue stirring 1 minute. Add green beans and tomatoes; cover and cook over low heat until green beans are soft, 25 minutes.
  3. Season with salt and pepper, to taste. Cook, uncovered, until liquid is almost gone, 2-3 minutes.

Stovetop Apple Pie

Recipe courtesy of Anolon Gourmet Cookware
Yield: 1 10-inch pie

  • Anolon Advanced Home 10-inch nonstick skillet
  • 6          tablespoons butter
  • 1/2       cup, plus 2 teaspoons, sugar, divided
  • 1/2       teaspoon ground cinnamon or apple pie spice
  • 6          medium Granny Smith apples, peeled, cored and cut into eight wedges each
  • 1          refrigerated pie crust
  • 2          teaspoons cream
  1. In nonstick skillet over low heat, melt butter; remove from heat. Stir in 1/2 cup sugar and cinnamon. Arrange apple wedges evenly in skillet, overlapping as needed.
  2. Heat oven to 350° F.
  3. In skillet over medium heat, cook sugar mixture until it is light amber in color and bubbly, 8-10 minutes.
  4. Carefully place pie crust on top of apples; cut few slits in pastry to allow air to escape. Brush pastry with cream and remaining sugar. Bake 25-30 minutes, or until crust is golden brown and apples are tender. Serve warm or at room temperature.

Source: Anolon

Meal Ideas 04 October 2019

A Flavorful Fall Meal for the Entire Family

(Family Features) When fall comes around, it brings many iconic flavors, festive traditions and family meals, along with cravings for warm, hearty dishes. For your next gathering of loved ones, whether it’s a special occasion, sporting event or simply spending quality time together, serve a classic comfort food perfect for a small crowd.

While a roast leg of lamb may be considered time-intensive or best-suited for special occasions, it can be a surprisingly stress-free dish to prepare at home. A simple way to update familiar dishes, grass-fed lamb, available at your local Whole Foods Market, is easy to cook; prepare it the same way you would grass-fed beef.

This grass-fed leg of lamb recipe, for example, requires little fuss and the oven does the work for you. Infused with garlic and thyme, topped with a creamy meat sauce and garnished with a side of seasonal produce, you can delight your family and friends with this tender and delicious meal. Plus, New Zealand grass-fed lamb is a lean, finely textured and flavorful protein, well-suited for a variety of dishes.

For more information, cooking tips and recipes, visit beefandlambnz.com.

Grass-Fed Leg of Lamb

Prep time: 10 minutes
Cook time: 2 hours, 45 minutes
Servings: 8

Lamb:

  • 4 1/2-5 1/2       pounds Atkins Ranch grass-fed leg of lamb, at room temperature
  • 1 3/4    ounces butter, softened
  • 3          cloves garlic, crushed
  • 1          teaspoon roughly chopped thyme leaves
  • salt, to taste
  • ground black pepper, to taste
  • 1-2       handfuls thyme sprigs
  • 1          onion, sliced
  • 1/2       cup olive oil

Meat Sauce:

  • 1          cup beef stock
  • 3/4       cup creme fraiche or sour cream
  • lemon zest, finely grated
  • 1          tablespoon wine vinegar
  • 1          bay leaf
  • salt, to taste
  • sauteed mushrooms (optional)
  • sauteed green beans (optional)
  • steamed carrots and snap peas (optional)
  1. Heat oven to 320° F.
  2. To prepare lamb: Using sharp knife, make 4-5 shallow slits in lamb. In bowl, mix butter, garlic and chopped thyme. Coat butter mixture in slits and sprinkle lamb with salt and pepper, to taste.
  3. Place thyme sprigs and sliced onion in base of roasting tin and place lamb on top. Drizzle olive oil over lamb. Roast 2 hours, 45 minutes.
  4. To make meat sauce: Remove lamb from oven 30 minutes before end of cooking time. Place lamb on board then tip juices into saucepan. Place lamb back in roasting tin and return to oven.
  5. Skim fat off roasting juices. Add beef stock to remaining juices and bring to boil.
  6. Reduce heat and add creme fraiche or sour cream, lemon zest, vinegar and bay leaf. Simmer until sauce reduces some. Season with salt, to taste, to counteract acidity.
  7. Remove lamb from oven and rest covered loosely with foil and tea towel 10 minutes before carving.
  8. Strain sauce into bowl or gravy boat and serve hot with lamb and sauteed mushrooms, green beans or steamed carrots and snap peas, if desired.

Source: Beef + Lamb New Zealand

Videos 05 September 2019

Cheesy Hash Browns

For a simple yet satisfying breakfast idea, try this easy and delicious recipe for Cheesy Hash Browns.

Find more breakfast recipes at Culinary.net.

Watch video to see how to make this recipe!

Cheesy Hash Browns

  • 2          teaspoons canola oil
  • 1          onion, chopped
  • 1          bell pepper, chopped
  • 1          pound frozen hash browns, thawed
  • 1/2       teaspoon salt
  • 1/2       teaspoon pepper
  • 4          ounces ham, diced
  • 5          cheese slices
  • 2          garlic cloves, minced
  1. In skillet, heat oil. Add onion; cook 5-7 minutes. Add bell pepper and garlic; cook 3-5 minutes. Add hash browns, salt, pepper and ham; cook 18-20 minutes until golden brown, stirring occasionally.
  2. Top with cheese slices; cook until melted. Stir into hash brown mixture.
Meal Ideas 28 August 2019

Peanut-Powered Protein

Nutritious ideas for flavor-filled family meals

(Family Features) Sitting down for a homemade meal may feel harder to come by these days, but recipes that are both nutritious and flavorful can help bring your loved ones together at the family table.

From morning to night, these breakfast, dinner, side and dessert recipes from the Georgia Peanut Commission provide power-packed solutions loaded with protein to help your family take on a full schedule while coming together for memorable meals and moments.

Get more peanut recipes at http://www.gapeanuts.com/consumers.php

Peanut Power Bowl

Recipe courtesy of Parker Wallace of Parker’s Plate on behalf of the Georgia Peanut Commission
Prep time: 15 minutes
Servings: 2

Peanut Dressing:

  • 1          cup creamy peanut butter
  • 3/4       cup full-fat coconut milk, plus additional, if desired
  • lime juice

Bowl:

  • 1          cup cooked farro or quinoa
  • 1/2       cup chopped cabbage
  • 1          cup shredded carrots
  • 1          avocado, sliced
  • 1          cup spiralized zucchini or butternut squash
  • 1/2       cup pomegranate arils
  • 1          cup mandarin pieces
  • 1/2       cup roasted peanuts
  • chopped cilantro, for garnish
  • green onions, for garnish
  1. To make Peanut Dressing: In bowl, whisk peanut butter, coconut milk and lime juice until smooth. Add coconut milk, if necessary, to achieve desired consistency.
  2. To make bowl: Layer farro or quinoa then top with cabbage, carrots, avocado, zucchini or squash, pomegranate arils, mandarin pieces, peanuts and Peanut Dressing. Garnish with cilantro and green onions.

Thai Chicken Lettuce Wraps with Peanut Sauce

Recipe courtesy of Parker Wallace of Parker’s Plate on behalf of the Georgia Peanut Commission
Prep time: 30 minutes
Cook time: 15 minutes
Servings: 4

Peanut Sauce:

  • 1/2       cup creamy peanut butter
  • 2          tablespoons low-sodium soy sauce
  • 1          tablespoon rice vinegar
  • 2          tablespoons brown sugar
  • 3          teaspoons chili garlic sauce
  • 1/2       lime, juice only
  • 2-3       garlic cloves, pressed or grated
  • 2          tablespoons fresh ginger
  • 1          teaspoon fish sauce
  • 1/2       cup full-fat coconut milk
  • 4          tablespoons warm water, plus additional, if necessary

Lettuce Wraps:

  • 2          heads Boston or butter lettuce
  • 1          pound cooked chicken
  • 1          red bell pepper, thinly sliced
  • 4          green onion, sliced
  • 3          carrots, shredded and grated
  • 1/2       cucumber, sliced into matchsticks
  • 1          bunch fresh basil
  • 1          bunch fresh mint
  • 1/4       cup crushed peanuts
  • sliced limes, for garnish
  1. To make Peanut Sauce: In small saucepan over low heat, combine peanut butter, soy sauce, rice vinegar, brown sugar, garlic sauce, lime juice, garlic, ginger, fish sauce, milk and water. Add more water for thinner sauce, if desired.
  2. To make Lettuce Wraps: Fill lettuce leaves with chicken and Peanut Sauce; top with bell pepper, onion, carrots, cucumber, basil and mint. Sprinkle crushed peanuts on top and garnish with lime slices.

Peanut Butter Breakfast Bread Pudding with Maple Peanut Sauce

Recipe courtesy of the Georgia Peanut Commission
Prep time: 20 minutes
Cook time: 35-40 minutes
Servings: 4

  • Butter
  • 2/3       cup creamy peanut butter, divided
  • 2          eggs
  • 1/2       cup granulated sugar
  • 2/3       cup milk
  • 1 1/2    teaspoons pure vanilla extract
  • 1/2       teaspoon salt
  • 4          cups cubed brioche or challah bread, cut into 3/4-inch cubes
  • 2/3       cup pure maple syrup
  • 1/3       cup crushed peanuts
  • powdered sugar, for garnish
  1. Heat oven to 350° F. Butter four 4-ounce ramekins.
  2. In bowl, mix 1/3 cup peanut butter, eggs, sugar, milk, vanilla and salt. Toss bread cubes in mixture until thoroughly coated. Divide evenly among prepared dishes. Bake until custard is set in middle and tops are golden, about 35-40 minutes. If tops of bread brown too quickly, cover ramekins loosely with aluminum foil.
  3. In small saucepan over low heat, combine remaining peanut butter and maple syrup until thoroughly warmed.
  4. To serve, drizzle ramekins with maple-peanut sauce and garnish with chopped peanuts and powdered sugar.
  5. Substitution: Whole wheat rolls may be used in place of brioche or challah bread.

Peanut Butter Squares

Recipe courtesy of Southern Peanut Growers
Prep time: 20 minutes
Cook time: 20 minutes
Yield: 24 squares

  • Nonstick cooking spray
  • 1          package (17 1/2 ounces) peanut butter cookie mix
  • 3          tablespoons vegetable oil
  • 1          tablespoon water
  • 1          egg
  • 3          cups miniature marshmallows
  • 2/3       cup light corn syrup
  • 2          tablespoons butter
  • 2          teaspoons vanilla
  • 1          bag (10 ounces) peanut butter chips
  • 2          cups crispy rice cereal
  • 2          cups salted roasted peanuts
  1. Heat oven to 350° F. Spray 13-by-9-inch pan with nonstick cooking spray.
  2. In large bowl, stir cookie mix, oil, water and egg until soft dough forms. Press dough into prepared pan.
  3. Bake 15-20 minutes, or until set.
  4. Sprinkle marshmallows over crust. Bake 1-2 minutes until marshmallows begin to puff. Remove from oven.
  5. In 4-quart saucepan over low heat, heat corn syrup, butter, vanilla and peanut butter chips, stirring constantly until chips are melted and smooth. Remove from heat.
  6. Stir in cereal and peanuts; spoon mixture evenly over marshmallow layer.
  7. Refrigerate 30 minutes, or until firm. Cut into bars and serve.

Source:  Georgia Peanut Commission

Meal Ideas 16 August 2019

Family Meals Matter

(Family Features) For busy families, finding time to eat together isn't always easy, but coming together around the dinner table regularly isn't just about keeping hungry bellies full. Family meals nourish the spirit, brain and overall health.

Children who grow up sharing family meals are also more likely to exhibit prosocial behavior as adults, such as sharing, fairness and respect. Research has also shown that with each additional family meal shared during the week, adolescents are less likely to show symptoms of violence, depression and suicide; less likely to use or abuse drugs or run away; and less likely to engage in risky behavior or delinquent acts.

In addition, adults and children who eat at home more regularly are less likely to suffer from obesity, and increased family meals are associated with greater intake of fruits and vegetables.

If you struggle to make family meal time happen, try these tips from the experts at the Food Marketing Institute Foundation, creators of the National Family Meals Movement, which aims to help families reap the benefits of enjoying more meals together at home. Or you can find inspiration to make one extra family meal happen each week with recipes like Barbecue St. Louis Ribs, Meatballs or Turkey Pot Pie from the family-focused cookbook "Family Table by Robert Irvine."

Plan ahead. Prepare staples or extras of your favorite recipes that you can refrigerate or freeze to use when you're rushed for time.

Mix and match. Challenge yourself to see how many different ways you can use a grocery item until it's gone.

Embrace convenience. Grocery stores have many time-saving solutions, and frozen and canned produce can be quick additions to many recipes.

Incorporate the kids. Involve your children in shopping, meal planning and meal preparation whenever possible.

Make nutritional balance easy. Plan your family's plates by making sure you are getting all the food groups over the course of the day.

"By quieting the noise and being truly present with the people around us, simple tasks you might normally take for granted - like putting a good meal on the table - take on a deeper meaning," Irvine writes in his book. "The meal ceases to be a time for physical nourishment and becomes something that feeds your family's soul. It's not possible to forge that kind of a connection if you've got one eye fixed on your smartphone at the dinner table."

Look for more tips and meal planning resources at your favorite grocery store.

Meatballs

Recipe courtesy of "Family Table by Robert Irvine" on behalf of the Food Marketing Institute Foundation
Serves: 6

  • 1 Spanish white onion
  • 3 cloves garlic, minced
  • 3 cups diced bread (such as baguette)
  • water
  • 2 large eggs
  • 1/2 cup ricotta cheese
  • 1/2cup Parmesan cheese
  • 1 pound ground pork
  • 1 pound ground veal
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh Italian parsley, chopped
  • 1 tablespoon fresh oregano, chopped
  • 2 tablespoons grapeseed oil
  • 3 cups basic tomato sauce
  1. In small saucepan over medium heat, sweat onion and garlic.
  2. In large bowl, soak bread in water 1-2 minutes. Strain excess liquid.
  3. In separate large bowl, add eggs, ricotta cheese, Parmesan cheese and onion-garlic mixture. Combine then add ground meat, soaked bread, extra-virgin olive oil, parsley and oregano. Mix thoroughly.
  4. Divide mixture evenly to form 10-12 meatballs and use hands to roll into shape.
  5. In large saute pan over high heat, brown meatballs in grapeseed oil on all sides.
  6. Place browned meatballs in separate saucepot with basic tomato sauce. Bring to simmer and finish cooking, about 1 hour.

Barbecue St. Louis Ribs

Recipe courtesy of "Family Table by Robert Irvine" on behalf of the Food Marketing Institute Foundation
Serves: 12

Barbecue Sauce:

  • 2 cups ketchup
  • 2 cups apple cider vinegar
  • 1 cup Dijon mustard
  • 1 cup brown sugar
  • 2 tablespoons cayenne pepper
  • 2 tablespoons kosher salt
  • 1 tablespoon black pepper

Spice Rub:

  • 1/2 cup kosher salt
  • 1/4 cup ground mustard
  • 1/4 cup paprika
  • 1/4 cup black pepper
  • 1/4 cup cayenne pepper
  • 1/4 cup ground white pepper
  • 1/4 cup seafood seasoning
  • 2 tablespoons ground cumin
  • 4 full racks St. Louis-style ribs
  1. To make Barbecue Sauce: In bowl, mix ketchup, vinegar, Dijon mustard, brown sugar, cayenne pepper, salt and black pepper. Transfer to thick-bottomed saucepot over medium-low heat. Allow sauce to warm and mix over heat 10-15 minutes, stirring continuously. Remove and cool.
  2. To make Spice Rub: In bowl, mix salt, ground mustard, paprika, black pepper, cayenne pepper, white pepper, seafood seasoning and cumin. Keep dry and covered until ready to use.
  3. Remove silver skin from bottom side of ribs. Evenly rub each rack with 1/4 cup Spice Rub on top and bottom. Wrap each in plastic wrap and keep overnight in refrigerator or cooler.
  4. Heat smoker with pecan or other fruit wood to 165 F and maintain temperature. Remove plastic and place ribs in smoker 4 hours then check doneness. Ribs should be cooked but not falling off bone.
  5. Remove ribs from smoker and glaze each rack with 1/2 cup Barbecue Sauce. Return to smoker 30-40 minutes. Remove and glaze again with 1/2 cup sauce for each rack and cook 20 minutes.
  6. Remove ribs from smoker. Allow to rest 5 minutes then cut into single or double bone sections and serve.

Turkey Pot Pie

Recipe courtesy of "Family Table by Robert Irvine" on behalf of the Food Marketing Institute Foundation
Serves: 4

  • 2 tablespoons butter
  • 1 Spanish white onion, chopped
  • 2 celery ribs, medium diced
  • 3 carrots, small diced
  • 3 cups cooked, shredded turkey (dark meat preferred)
  • 2 tablespoons fresh tarragon, chopped
  • 2 tablespoons fresh parsley, chopped
  • 4 tablespoons all-purpose flour
  • 4 cups turkey stock (or leftover gravy)
  • 2 potatoes, peeled and medium diced
  • 1 square prepared puff pastry
  • 1 egg, beaten
  1. Heat oven to 375 F.
  2. In medium saucepot, melt butter; add onion and sweat 4 minutes. Add celery and carrots; cook 4-5 minutes.
  3. Add turkey and cook 4 minutes. Add tarragon, parsley and all-purpose flour; cook 4 minutes. Add stock and bring to simmer. Add potatoes and simmer until fork tender.
  4. Pour filling into pie pan and top with pastry. Brush pastry with egg.
  5. Bake pie 20-30 minutes, or until crust is golden brown.

Photos courtesy of "Family Table by Robert Irvine"

Source: Food Marketing Institute Foundation

Meal Ideas 31 July 2019

Flavorful, On-Trend Asian-Inspired Summer Entertaining

(Family Features) Summer is the perfect time to bring out the grill and enjoy creating a flavorful meal when entertaining your family and friends. While some choose to whip up classic recipes, you can heat things up by taking advantage of all the seasonal ingredients and popular culinary trends, such as opting for authentic, Asian-inspired recipes.

With many Americans opting to eat more ethnic foods, it’s evident that global flavors continue to be on the rise. While Asian flavors are not new, they continue to pique consumers’ curiosity. Incorporating on-trend, plant-based products and ingredients that bring out Asian flavors aid in creating bright and balanced dishes for all your eating occasions both indoors and in the backyard this summer.

Consider these tips to ensure your summer gatherings are ones to remember.

Take Advantage of Seasonal Ingredients
Summer provides a variety of fresh flavors to incorporate into meals, whether you’re stirring up a classic family recipe or something new. Seasonal tastes like tomatoes, peaches, corn, blueberries, avocados and other sun-ripened fruits and vegetables can help showcase the variety of the summer harvest.

Opt for Simple, Flavorful Swaps
From sides to salads and sandwiches, many summer dishes are served with creamy condiments. However, simple, accessible swaps can provide the same robust flavors using fewer, cleaner ingredients. One time-tested example is rice vinegar, which can be an alternative to mayonnaise and creamy dressings. To help elevate the flavors of your summertime dishes with minimal calories, consider an option like the NAKANO lineup of eight delicious rice vinegars, which are made with real rice and the finest ingredients, creating a clean flavor that is smoother and mellow compared to other vinegars. Featuring easy-to-read labels with no more than seven ingredients, it has no added preservatives, no artificial flavors and no high-fructose corn syrup or MSG. These rice vinegars are available in eight delicious varieties, including the new Toasted Sesame Rice Vinegar.

Serve Up On-Trend Asian Dishes
Asian flavors and ingredients continue to be increasingly popular due to delicious flavor profiles combined with vibrant colors and presentation on the plate. When warmer weather calls for lighter meals, go for an option that blends popular culinary trends and adventurous tastes like those typically found in Asian cooking to wow your crowd. Even the most inexperienced of cooks can whip up this Asian Buddha Bowl with Lemon-Tahini Dressing, featuring tofu, nourishing veggies and a sweet-yet-tangy dressing – a combination to leave your guests eager for your next get-together.

For more recipe inspiration and tips for creating fresh summer flavors, visit NAKANOFlavors.com.

Asian Buddha Bowl with Lemon-Tahini Dressing

Prep time: 20 minutes
Cook time: 10 minutes
Servings: 6

Tofu Marinade:

  • 2          tablespoons NAKANO Seasoned Rice Vinegar or NAKANO Roasted Garlic Rice Vinegar
  • 1/4       cup tamari (Japanese soy sauce)
  • 1          tablespoon sesame oil
  • 2          teaspoons chili paste
  • 2          garlic cloves, diced
  • 2          blocks extra-firm tofu, pressed and cut into 1-inch cubes
  • nonstick cooking spray
  • wooden skewers, soaked in water

Buddha Bowl:

  • 2          cups fresh, shredded carrot
  • 2          cups broccoli, cooked and cut into small florets
  • 3          cups brown rice, cooked
  • 2          teaspoons sesame seeds, toasted

Lemon-Tahini Dressing:

  • 1          tablespoon NAKANO Natural Rice Vinegar or NAKANO Organic Natural Rice Vinegar
  • 2          tablespoons tahini (sesame seed paste)
  • 3          tablespoons sesame oil
  • 1          tablespoon tamari (Japanese soy sauce)
  • 1          tablespoon maple syrup
  • 1          garlic clove, grated
  • 1          teaspoon grated ginger
  • 2          tablespoons lemon juice
  1. To make Tofu Marinade: In small bowl, whisk rice vinegar, tamari, sesame oil, chili paste and diced garlic. Add tofu to bowl and place in refrigerator 10-20 minutes to allow tofu to marinate.
  2. Before lighting grill, spray with nonstick cooking spray then heat grill to medium-high heat. Remove tofu from marinade and thread on skewers. Grill each skewer 10 minutes, turning midway, or to desired doneness.
  3. To make Buddha Bowl: In six bowls, evenly combine carrots, broccoli, baked tofu, brown rice and sesame seeds.
  4. To make Lemon-Tahini Dressing: In medium bowl, whisk rice vinegar, tahini, sesame oil, tamari, maple syrup, garlic, ginger and lemon juice until combined. Top each bowl with dressing, as desired.

Substitutions: Tofu can be substituted with 1 1/2 pounds boneless, skinless chicken or top sirloin steak.

Source: NAKANO

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