Meal Ideas 29 June 2020

Flavor Fusion

(Family Features) A distinctive and unexpected ingredient like rice vinegar is an easy way to bring faraway flavors to your favorite summer dishes. This pantry staple adds an Asian-inspired flavor to recipes of all kinds, from marinades to high-end meals.

Explore a new way to enjoy steak this summer with a recipe for zesty, marinated beef paired with crisp broccolini and peppers to give a familiar dish a fresh makeover using flavors from another origin. Give fajitas an Asian makeover with shrimp seared in a decadent hoisin-ginger sauce or try a fresh take on a crunchy salad with this Mexican-meets-Asian layered approach that’s perfect for lunch.

Include seasonal produce like cucumbers, bell peppers and tomatoes to enhance your summer flavor fusions. Pantry staples like black beans and canned corn also offer accessible ways to make elevated summer classics.

Capture Asian flavors with ingredients like NAKANO Rice Vinegar, which has perfected its rice vinegars over eight generations to offer unique and delicious flavors perfect for making mouthwatering Asian-inspired recipes at home.

Pro Flavor-Fusion Tips

  • The key to a successful stir-fry is to use high heat to quickly cook meats and vegetables in stages without overcrowding the pan. This ensures that veggies stay slightly crisp, and meats develop a delicious sear instead of steaming.
  • Avocado oil has one of the highest smoke points, making it a great choice for high-heat cooking like stir-frying.
  • Hoisin sauce, which you can find in the Asian section of most grocery stores, is used frequently in Chinese and Vietnamese cuisine. It’s a salty, fermented soybean paste often combined with garlic, chiles and five-spice powder, which adds a sweet, umami-rich, aromatic flavor to the dish.
  • Shishito peppers are slender, mild, green Japanese peppers available in the produce section of well-stocked grocery stores or Asian markets. If shishito peppers are unavailable, substitute with multicolored mini peppers.
  • To accommodate those who love a lot of spice and those who prefer less spice, serve mild-to-medium-spicy foods with additional chili sauce on the side.
  • Swap out heavy, high-calorie salad dressings for a splash of additional flavor with NAKANO rice vinegar.

Find more flavorful ways to put an Asian twist on your summer dishes at nakanoflavors.com.

Sizzling Shrimp Fajita Stir-Fry

Prep time: 15 minutes
Cook time: 10 minutes
Servings: 6

  • 1 1/2    pounds large, raw shrimp, peeled and deveined (21-25 shrimp total)
  • 2          tablespoons soy sauce, divided
  • 4          teaspoons cornstarch, divided
  • 1/4       cup NAKANO Roasted Garlic Rice Vinegar
  • 3          tablespoons hoisin sauce
  • 2          teaspoons grated fresh ginger
  • 3          tablespoons vegetable oil, divided
  • 1          red onion, cut into thin slivers
  • 1          red bell pepper, cut into thin strips
  • 1/2       pound shishito peppers, stemmed
  • 6          warmed corn or flour tortillas
  • 1/2       cup finely shredded red cabbage
  • 1/4       cup thinly sliced green onions
  1. In medium bowl, combine shrimp, 2 teaspoons soy sauce and 2 teaspoons cornstarch; let stand 5 minutes to marinate.
  2. In separate bowl, whisk remaining soy sauce, remaining cornstarch, rice vinegar, hoisin sauce and ginger until blended.
  3. In large nonstick skillet over medium-high heat, heat 1 tablespoon oil until shimmering. Add half of shrimp; cook 1 minute on each side. Transfer to clean bowl; repeat with remaining shrimp. Wipe out skillet with paper towel.
  4. In same pan, heat remaining oil until shimmering. Add red onion, bell pepper and shishito peppers. Cook, stirring, 2-4 minutes until peppers begin to blister. Add vinegar mixture; cook, stirring, 1-2 minutes, or until sauce is slightly thickened. Add shrimp to pan. Cook, tossing well until shrimp and vegetables are coated with sauce.
  5. Fill tortillas with shrimp mixture, cabbage and green onions.

Spicy Steak and Broccoli

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

  • 1          beef tenderloin (1 1/2 pounds), cut into 2-inch cubes
  • 1          tablespoon soy sauce
  • 1          tablespoon cornstarch
  • 1/2       teaspoon ground black pepper
  • 1/2       teaspoon garlic powder
  • 3          tablespoons avocado oil, divided
  • 2          cups multicolored, mini sweet peppers, cut into thin rings
  • 1/4       pound broccolini, cut into 3-inch sections
  • 2          large shallots, chopped
  • 1/4       cup NAKANO Seasoned Rice Vinegar
  • 1          tablespoon sugar
  • 1          teaspoon sambal oelek (Asian-chili garlic sauce) or sriracha
  • 1/4       teaspoon kosher salt
  • 2          teaspoons grated fresh ginger
  1. In medium bowl, combine beef, soy sauce, cornstarch, black pepper and garlic powder.
  2. In large nonstick skillet over medium-high heat, heat 1 tablespoon oil. Add peppers, broccolini and shallots; cook 3 minutes, or until tender crisp. Transfer to clean bowl.
  3. In same skillet over high heat, heat 1 tablespoon oil until shimmering. Add half of beef in single layer. Cook undisturbed 2 minutes, or until bottoms are browned. Stir. Cook 1 minute, or until outer surfaces are no longer pink. Transfer to bowl with vegetables. Repeat with remaining oil and beef. Return beef and vegetables to skillet over medium-high heat.
  4. In small bowl, combine rice vinegar, sugar, sambal oelek, salt and ginger. Add mixture to pan. Cook 2 minutes, or until sauce is slightly thickened.

Glass Jar Layered Taco Salad

Prep time: 10 minutes
Servings: 1

  • 1/2       avocado
  • 1/4       teaspoon serrano pepper
  • 1          tablespoon cilantro
  • 2          tablespoons NAKANO Organic Seasoned Rice Vinegar
  • 2          tablespoons sesame oil
  • 1          teaspoon lime juice
  • 1/3       teaspoon salt
  • 1/2       cup corn
  • 1/2       cup red cabbage, shredded
  • 1/2       cup jicama, diced
  • 1/2       cup black beans, rinsed
  • 1/2       cup shredded green cabbage
  • 1/2       cup cherry tomatoes, halved
  • 1/2       cup extra-firm tofu, diced
  • 1/2       cup corn chips, crushed
  • 1/2       cup spinach
  • 1          tablespoon queso fresco
  1. In bowl, mash avocado and add serrano pepper, cilantro, rice vinegar, sesame oil, lime juice and salt. Stir to combine.
  2. Build salad in layers of corn, cabbage, jicama, black beans, cabbage, tomatoes, tofu, corn chips, spinach and queso fresco while adding drizzles of dressing between layers.

Source: NAKANO

Breakfast & Brunch 28 February 2020

Start Your Day Strong with Breakfast

(Family Features) Starting the morning on the right foot can help set a path toward a successful day, and for many, that strong start begins with breakfast. In fact, a lot of research supports the idea of having a balanced meal in the morning. When you turn to breakfast to fuel your morning, look for seasonal recipes that provide a delicious way to start your day.

For example, you can skip high-sugar grains with refined carbohydrates like doughnuts and pastries to instead opt for savory, protein-rich dishes like this Asparagus and Goat Cheese Frittata and Fluffy Scrambled Eggs. If you’re an on-the-go eater, try easily transportable recipes like a Tropical Green Smoothie or Vanilla Almond Crunch Overnight Oats.

These breakfast recipes are bolstered by the rich, creamy texture and nutrition profile of fairlife ultra-filtered milk, a lactose-free option with 50% more protein, 50% less sugar and 30% more calcium than regular milk. The recipes also take advantage of fresh, seasonal ingredients.

Find more breakfast inspiration at fairlife.com


Asparagus and Goat Cheese Frittata

Prep time: 21 minutes
Servings: 4

  • 4          large eggs
  • 1/4       cup fairlife 2% Ultra-Filtered Milk
  • 1/4       teaspoon kosher or sea salt, plus additional, to taste, divided
  • freshly ground black pepper, to taste
  • 1/3       cup thinly sliced basil leaves, plus additional for serving
  • 2          teaspoons olive oil
  • 10        medium asparagus spears, cut into 1 1/2-inch lengths
  • 2          tablespoons finely chopped shallot or red onion
  • 1 1/2    ounces soft goat cheese, crumbled (1/4 cup)
  1. Heat oven to 400º with rack in middle.
  2. In large bowl, beat eggs, milk, 1/4 teaspoon salt and pepper, to taste; beat in 1/3 cup basil until just combined.
  3. In 8-10-inch ovenproof nonstick skillet, heat oil over medium-high heat until hot but not smoking. Add asparagus and salt and pepper, to taste. Reduce heat to medium and cook, stirring occasionally, 5 minutes. Add shallot and continue cooking until asparagus spears are lightly golden and just tender, 2-4 minutes. Pour in egg mixture. Cook 1 minute then scatter goat cheese on top.
  4. Bake until frittata is set, 4-6 minutes. Using spatula, slide onto cutting board then sprinkle with salt, to taste, and additional basil. Cut into wedges. Serve warm.

Nutritional information per serving: 140 calories; 10 g total fat; 190 mg cholesterol; 200 mg sodium; 3 g total carbohydrates; 10 g protein.

Vanilla Almond Crunch Overnight Oats

Prep time: 10 minutes, plus at least 6 hours refrigeration
Servings: 2 1/2 (about 2 1/2 cups each)

  • 1          carton (5-6 ounces) non-fat or low-fat vanilla Greek yogurt
  • 2          teaspoons pure honey
  • 2          teaspoons flax seeds
  • 2          pinches cinnamon
  • 2          pinches kosher salt
  • 4          tablespoons blanched, slivered or sliced almonds
  • 1          cup rolled oats
  • 1          cup fairlife Fat-Free Ultra-Filtered Milk
  • Toppings (optional):
  • cut berries or citrus
  • additional yogurt
  • additional flax seeds or almonds
  1. Divide yogurt, honey, flax seeds, cinnamon, kosher salt, almonds, oats and milk evenly between two 8-10-ounce glass jars or small glass bowls with tight-fitting lids.
  2. Securely close or cover containers; refrigerate at least 6 hours, or up to 48 hours.
  3. When ready to serve, remove lid, stir and top with berries or citrus, yogurt and flax seeds or almonds, if desired.

Nutritional information per serving: 380 calories; 9 g total fat; less than 5 mg cholesterol; 280 mg sodium; 53 g total carbohydrates; 22 g protein.

Tropical Green Smoothie

Prep time: 5 minutes
Servings: 2 (8 fluid ounces each)

  • 1          cup fresh baby spinach or baby kale
  • 3/4       cup fairlife 2% Ultra-Filtered Milk
  • 1          ripe banana
  • 2/3       cup fresh or frozen diced pineapple
  • 1          lime, zest only
  • 1          lime, cut into wedges
  • 1          tablespoon virgin coconut oil
  • 3/4       teaspoon pure vanilla extract
  • 1          pinch ground cinnamon
  • 3/4       cup ice (optional)
  1. In blender, blend spinach, milk, banana, pineapple, lime zest, juice of one lime wedge, coconut oil, vanilla extract, cinnamon and ice, if desired, until smooth. If refrigerating prior to serving, omit ice.

Nutritional information per serving: 120 calories; 2 g total fat; 5 mg cholesterol; 55 mg sodium; 22 g total carbohydrates; 6 g protein.

Fluffy Scrambled Eggs

Prep time: 10 minutes
Servings: 4

  • 6          large eggs
  • 1/3       cup fairlife Whole Ultra-Filtered Milk
  • 1/8       teaspoon kosher salt, plus additional, to taste, divided
  • pepper, to taste
  1. In medium bowl, vigorously whisk eggs until about double in volume and light and lemon-colored, about 1 minute. Use immersion blender for extra fluffiness, if desired. Set aside.
  2. In separate bowl, vigorously whisk milk until light and frothy, about 30 seconds. Gently fold frothy milk and 1/8 teaspoon kosher salt into fluffy eggs.
  3. Pour egg-milk mixture into lightly greased skillet over low heat. Let setup 1 minute then use silicone spatula to gently fold eggs over on top of themselves. Rest and repeat until cooked through.
  4. Serve with salt and pepper, to taste.

Nutritional information per serving: 120 calories; 8 g total fat; 280 mg cholesterol; 190 mg sodium; 1 g total carbohydrates; 11 g protein.

Source: fairlife

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

Grilling-Tailgating 23 January 2017

Grilled to Perfection

(Family Features) Tender, juicy, flame-kissed and seasoned just right — there may not be anything more satisfying than a perfectly grilled steak.

These recipes and grilling tips from the steak experts at Omaha Steaks will help you put the perfect steak on your plate any time you want.

Get more grilling recipes at www.omahasteaks.com. You can also download the free Steak Time app to get exclusive recipes and an innovative grilling timer.

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Peppercorn Crusted Strip Steaks

Serves 4

  • 4 Omaha Steaks Strip Loin Steaks
  • 2 tablespoons olive oil
  • 3 teaspoons coarsely ground black peppercorns
  • 1 teaspoon coarsely ground sea salt
  • 4 teaspoons garlic cloves, minced
  1. Preheat grill on high.
  2. In small bowl, combine black peppercorns, salt and garlic.
  3. Blot steaks dry with a clean paper towel.
  4. Brush both sides of steaks with olive oil.
  5. Evenly apply rub on to one side of each steak.
  6. Grill steaks to desired doneness. Use Steak Time app or grilling chart to determine correct cooking times.
  7. Serve steaks with rub side up.

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Buffalo Sirloin Tips

Serves 4 to 6

  • 1 pound Omaha Steaks Sirloin Tips
  • 1 teaspoon kosher salt
  • 1/2 teaspoon chile powder
  • 1/4 teaspoon black pepper
  • 4 to 6 bamboo or stainless steel skewers
  • 1 recipe Buffalo Sauce
  • Leaves green leaf lettuce
  • Optional celery sticks, ranch or blue cheese dressing
  1. Preheat grill on high.
  2. Prepare Buffalo Sauce.
  3. Blot sirloin tips dry with a clean paper towel.
  4. In small mixing bowl, combine sirloin tips, salt, chile powder and pepper.
  5. Thread seasoned sirloin tips onto skewers, keeping the thickness even and allowing space between each piece.
  6. Place skewers on grill and cook to desired doneness. Use Steak Time app or grilling chart to determine correct cooking times.
  7. Remove skewers from grill and use tongs to slide cooked sirloin tips into a large bowl.
  8. Toss cooked tips with Buffalo Sauce until well coated.
  9. Use a toothpick to remove tips from bowl onto a plate lined with lettuce leaves.
  10. Pour extra sauce into a dipping cup and serve with tips. If desired, serve with celery or dressings.

Buffalo Sauce

  • 4 tablespoons butter, softened
  • 2 tablespoons hot sauce
  • 2 tablespoons chile sauce
  1. Mix ingredients in mixer or food processor until completely combined.

Filet Mignon with Garlic Butter Medallions

Serves 4

  • 4 Omaha Steaks Filet Mignon Steaks
  • Kosher salt and ground black pepper to taste
  • 1 recipe Garlic Butter
  1. Preheat grill on high.
  2. Season steaks with salt and pepper.
  3. Grill steaks to desired doneness. Use Steak Time app or grilling chart to determine correct cooking times.
  4. Just before removing the steaks from the grill, place a generous medallion slice of Garlic Butter on each steak.
  5. Let steaks rest 2 minutes, while butter continues to melt and then serve.

Garlic Butter

Serves 4 to 6

  • 2 heads garlic
  • 1 tablespoon olive oil
  • 1/4 pound unsalted butter, softened
  • 1/2 teaspoon sea salt
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon chopped parsley
  1. Preheat oven to 375°F.
  2. Slice half an inch off tops of garlic heads and place on baking sheet.
  3. Drizzle olive oil over garlic and cover with tented foil. Roast in oven for 1 hour.
  4. Remove garlic from oven and let cool until able to handle. Squeeze roasted garlic out of the skin into food processor or blender.
  5. Add butter, salt, Worcestershire and parsley, blend all ingredients together.
  6. Place mixture in middle of a large piece of plastic wrap. Form into a log and wrap tightly.
  7. Refrigerate 4 to 6 hours. Butter will keep for several weeks in refrigerator.

Ribeye Steak with Shallot Demi-Glace

Serves 4

  • 4 Omaha Steaks Rib Eye Steaks
  • Kosher salt and ground black pepper to taste
  • 1 cup Shallot Demi-Glace
  1. Prepare Shallot Demi-Glace sauce.
  2. Blot steaks dry with a clean paper towel.
  3. Preheat grill on high. Season steaks with salt and pepper.
  4. Grill steaks to desired doneness using Steak Time app or grilling chart.
  5. Place steaks on serving plate and sauce with the Shallot Demi-Glace.

Shallot Demi-Glace

Serves 4

  • 1 tablespoon cooking oil
  • 1 medium shallot, minced
  • 1/2 cup red wine
  • 1 cup demi-glace (can be found in most grocery and specialty food stores)
  • Salt and pepper to taste
  1. Preheat oil in a small sauce pan.
  2. Add shallots and cook them for 1 1/2 to 2 minutes. Shallots should be well browned and some should be blackened.
  3. Add red wine and reduce liquid by 2/3.
  4. Add demi-glace and bring to a boil. Reduce sauce while stirring for 2 to 3 minutes or until desired consistency reached. If desired, add salt and pepper.
Top 5 Tips for Perfect Grilling
  1. Clean and pre-heat grill on high.
  2. Lightly oil and season everything before you put it on the grill. This helps the searing process and prevents sticking.
  3. Sear the outside of steaks when grilling, using tongs or a spatula to turn the meat, and cover the grill as much as possible during the grilling process to help lock in the great flavor and to prevent flare-ups.
  4. Use the 60/40 grilling method. Grill for 60 percent of the time on the first side, then grill 40 percent of the time after you turn over the food. This will give you an evenly cooked steak.
  5. Place your cooked steak on a clean plate and allow to rest for five minutes before serving to retain moisture and juiciness.
How Long?

Here’s how long you should keep steaks on the heat for grilling perfection. Cooking times are in minutes and based on fully-thawed steaks.

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