Meal Ideas 19 February 2019

Savor the Season

(Family Features) Spice things up this season with some uniquely delicious recipe options that are perfect for most any meal occasion.

Serve Beet, Feta and Walnut Scones for brunch or as an accompaniment to soups or salads. Starting with Aunt Nellie’s Pickled Beets cuts time and adds flavor.

Quick Sausage and German Potato Salad Skillet is on the lunch or dinner table in 20 minutes thanks to pre-cooked sausages and a can of heat-and-eat READ German Potato Salad.

Sides are easy, too. A jar of Aunt Nellie’s Glazed Small Sliced Carrots is the main ingredient in this quick-to-assemble Spicy Carrot-Sweet Potato Casserole. If roasted vegetables are more your style, try Thyme-Scented Roasted Vegetables, accented with sweet, tangy pickled beets.

For more seasonal recipes, visit AuntNellies.com and READsalads.com.

Thyme-Scented Roasted Vegetables and Beets

Servings: 4
Prep time: 20 minutes
Cook time: 30 minutes

  • 1          jar (16 ounces) Aunt Nellie’s Whole Pickled Beets, drained, halved
  • 1/2       pound baby carrots
  • 1          medium onion, cut through core into 1/2-inch wedges
  • 8          ounces shallots, peeled, halved if large
  • 1          tablespoon olive oil
  • 1          teaspoon dried thyme leaves
  • 1/2       teaspoon salt
  • 1/4       teaspoon freshly ground black pepper
  • 1          clove garlic, minced
  1. Heat oven to 400°F.
  2. Line 15-by-10-inch jelly roll pan with aluminum foil. Add beets, carrots, onion and shallots. Drizzle with oil; sprinkle with thyme, salt and pepper; toss to coat.
  3. Roast, uncovered, 15 minutes. Add garlic to vegetables; toss well. Return to oven and continue roasting 15 minutes, or until vegetables are tender and lightly browned.

Note: 1 tablespoon chopped fresh thyme may be substituted for dried thyme leaves.

Spicy Carrot-Sweet Potato Casserole

Servings: 6
Prep time: 10 minutes
Cook time: 30 minutes

  • 1          jar (15.5 ounces) Aunt Nellie’s Glazed Small Sliced Carrots
  • 1/4       cup orange juice
  • 1          teaspoon ground cinnamon
  • 1/2       teaspoon ground ginger
  • 1/2       teaspoon grated orange peel
  • 1          cup cooked sweet potato pieces (about 2 inches each)
  • 1/4       cup coarsely chopped pecans
  1. Heat oven to 350°F. In large bowl, gently stir together carrots with jarred liquid, orange juice, cinnamon, ginger and orange peel.
  2. Spray 1 1/2- to 2-quart baking dish with nonstick cooking spray. Arrange sweet potatoes in dish. Pour carrot mixture over potatoes. Sprinkle with pecans.
  3. Bake 30 minutes, or until bubbling and heated through. Allow to stand 5-10 minutes before serving.

Note: 1/2 cup chopped apples can be added to carrot mixture.

Beet, Feta and Walnut Scones

Servings: 8
Prep time: 25 minutes
Cook time: 20 minutes

  • 1          jar (16 ounces) Aunt Nellie’s Sliced Pickled Beets
  • 2          cups all-purpose flour
  • 1          tablespoon baking powder
  • 1/2       teaspoon salt
  • 1/2       teaspoon ground black pepper
  • 1/2       cup milk (2 percent or skim)
  • 1/3       cup olive oil
  • 1          egg, beaten
  • 1/4       cup thinly sliced green onion
  • 1          tablespoon chopped fresh rosemary
  • 1          small clove garlic, minced
  • 2/3       cup crumbled feta cheese (not fat-free)
  • 1/2       cup coarsely chopped toasted walnuts
  • 8          rosemary sprigs
  1. Heat oven to 400°F.
  2. Drain beets well. Chop coarsely; set aside on paper towels.
  3. In large bowl, whisk together flour, baking powder, salt and pepper.
  4. In small bowl, whisk together milk, oil and egg. Stir in onion, rosemary and garlic. Add milk mixture to flour mixture. Stir to combine. Gently stir in feta and walnuts, just until combined, then add beets and stir gently to combine.
  5. Turn out onto lightly floured surface. Knead dough three to four times to smooth. Pat into 9-inch round on ungreased baking sheet. Cut into 8 triangles; do not separate. Lightly press rosemary sprigs into each scone.
  6. Bake 20 minutes, or until light golden-brown. Cool on baking sheet; set on wire rack. Serve warm or at room temperature.

Quick Sausage and German Potato Salad Skillet

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

  • 2          teaspoons olive or vegetable oil
  • 1          medium red or yellow onion, cut into 1/2-inch thick wedges
  • 1          cup chopped red bell pepper
  • 3/4       pound pre-cooked smoked chicken or turkey sausage links
  • 1          can (15 ounces) READ German Potato Salad
  • 1/4       teaspoon cracked black pepper
  • chopped parsley (optional)
  1. In large skillet, heat oil over medium heat. Add onion and bell pepper. Cook and stir 1 minute. Add sausages; continue cooking 5 minutes until browned and heated through, turning occasionally. Remove sausages from skillet.
  2. Add potato salad and black pepper to skillet. Stir to combine with onion mixture. Return sausages to skillet. Cook 2-3 minutes until heated through. Sprinkle with parsley, if desired.

Source: Seneca Foods

Meal Ideas 03 November 2017

Spoon Up Tradition

(Family Features) When cooler temperatures call for something to warm you up, good, old-fashioned soups and stews may be just what you need.

You can create delicious, steaming pots that taste like they’re straight out of mom’s kitchen with flavorful, convenient ingredients such as Aunt Nellie’s Pickled Beets and READ Salads to help streamline preparation. With these contemporary recipes, you’re in and out of the kitchen in under an hour without any long simmering required.

Find more recipes to warm yourself from the inside out at AuntNellies.com and READsalads.com.

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German Potato Salad Soup

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

  • 1          cup chopped onion
  • 1          cup chopped red bell pepper
  • 1          tablespoon olive oil
  • 2          cans (15 ounces each) READ German Potato Salad, chopped
  • 1          bottle (12 ounces) light beer
  • 3/4       cup reduced-sodium, fat- free chicken broth
  • 6          ounces (1 cup) diced ham, smoked turkey or sliced smoked sausage (optional)
  • 1/2       teaspoon salt (optional)
  • 1/4       teaspoon pepper
  • 1          tablespoon chopped parsley
  • rye croutons (optional)
  • crumbled bacon (optional)
  1. In Dutch oven or 3-quart saucepan over medium heat, cook onion and bell pepper in oil until onion starts to brown, 5-7 minutes, stirring occasionally.
  2. Add potato salad, beer, broth and meat, if desired, and stir to combine. Bring to boil, reduce heat and simmer, uncovered, 10 minutes, stirring occasionally. Add salt, if desired, pepper and parsley.
  3. Serve topped with rye croutons and bacon, if desired.

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Rustic Vegetable Beet Soup

Prep time: 30 minutes
Cook time: 15 minutes
Servings: 6

  • 1          jar (16 ounces) Aunt Nellie’s Whole Pickled Beets, drained
  • 2          tablespoons olive oil
  • 2          medium onions, coarsely chopped
  • 2          medium carrots, coarsely chopped
  • 1          medium sweet potato, peeled and chopped
  • 2          large cloves garlic, minced
  • 2          zucchinis (about 5 ounces each), coarsely chopped
  • 2          cans (about 14 ounces each) vegetable broth
  • 1          teaspoon seasoned salt (optional)
  • 1          can (15 1/2 ounces) chickpeas, drained and rinsed
  • salt, to taste
  • pepper, to taste
  • 2          tablespoons finely chopped fresh parsley
  • 2          tablespoons finely chopped fresh dill
  • Gremolata (optional)

Gremolata:

  • 1          tablespoon minced fresh parsley
  • 1          tablespoon minced fresh dill
  • 2          cloves garlic, minced
  • 1          teaspoon grated lemon peel
  1. Coarsely chop beets; set aside.
  2. In large saucepan, heat oil over medium heat. Add onions; cook about 5 minutes, or until softened. Add carrots, sweet potato and garlic. Cook 3-5 minutes, or until vegetables begin to soften, stirring occasionally.
  3. Add zucchini, broth and seasoned salt, if desired. Bring to boil. Reduce heat and simmer, partially covered, about 15 minutes, or until vegetables are tender. Add chickpeas; heat through. Season, to taste, with salt and pepper.
  4. To prepare Gremolata: In small bowl, combine all ingredients.
  5. Stir in parsley and dill. Stir in beets. Serve immediately; top with Gremolata, if desired.

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Tex-Mex Bean and Butternut Squash Stew

Prep time: 30 minutes
Cook time: 10 minutes
Servings: 4

Stew:

  • 1          can (15 ounces) READ Southwestern Bean Salad, divided
  • 1          teaspoon ground cumin
  • 1/4-1/2  teaspoon chipotle chili powder
  • 1          clove garlic, chopped
  • 2          cups cubed or chopped butternut squash, fresh or frozen (about 1/2- 3/4-inch pieces)
  • 1          can (14 1/2 ounces) no-salt-added diced tomatoes
  • 1 1/2    cups low-sodium vegetable or chicken broth
  • 1          teaspoon lime zest, plus additional for garnish (optional)
  • Chipotle-Lime Crema
  • chopped cilantro (optional)

Chipotle-Lime Crema:

  • 1/4       cup plain nonfat yogurt or sour cream
  • 1          teaspoon lime zest
  • 1/8       teaspoon chipotle chili powder
  1. To prepare stew: Place half of canned bean salad, cumin, chili powder and garlic into bowl of food processor. Puree until blended but still slightly chunky.
  2. Add remaining bean salad to large saucepan. Stir in butternut squash, tomatoes, broth, pureed bean salad mixture and lime zest. Bring to boil. Reduce heat and simmer 10 minutes, or until squash is tender and stew reaches desired thickness.
  3. To prepare crema: In small bowl, combine yogurt, lime zest and chili powder.
  4. Serve topped with Chipotle-Lime Crema, cilantro and lime zest, if desired.

Notes: If using frozen butternut squash, add to stew during last 2-3 minutes of cooking to prevent overcooking. Orange zest can be used instead of lime zest, if desired. Recipe can be doubled.

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Bacon-Apple Red Cabbage Soup

Prep time: 15 minutes
Cook time: 20 minutes
Servings: 4

  • 2          slices thick-cut bacon, chopped
  • 1          medium red onion, chopped (about 1/2 cup)
  • 1          clove garlic, minced
  • 1          jar (16 ounces) Aunt Nellie's Sweet & Sour Red Cabbage, not drained
  • 2          cups low-sodium, fat-free chicken or vegetable broth
  • 1          medium apple, chopped (about 1 cup), plus additional for garnish (optional)
  • 1/4       teaspoon ground cinnamon (optional)
  • 1/8       teaspoon ground allspice (optional)
  • 1/8       teaspoon ground cloves (optional)
  • plain yogurt or sour cream (optional)
  • crumbled cooked bacon (optional)
  1. In large saucepan or Dutch oven over medium heat, cook bacon 2-3 minutes, or until cooked through and crisp. Remove bacon from skillet; reserve. Drain drippings; return 1 tablespoon to pan; discard remaining drippings.
  2. Add onion to pan. Cook about 2 minutes, until tender, stirring frequently. Add garlic; cook and stir about 30 seconds. Add red cabbage and liquid from jar, broth and chopped apple. Stir in cinnamon, allspice and cloves. Bring to boil. Reduce heat and simmer, covered, 10 minutes. Add water, 1/2 cup at a time, if soup is too thick. Add bacon to pan. Continue simmering about 3-5 minutes, until apples are tender and soup reaches desired consistency.
  3. Spoon into bowl. Garnish with apples, yogurt and crumbled bacon, if desired.

Source: Aunt Nellie’s

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