recipes

Meal Ideas 15 March 2019

Enchiladas - Everyday Easy

(Family Features) The weeknight dinner meal can be a challenge...it must taste good, appeal to the family and be easy to prepare. Economical would also be a plus.

Sound like a tall order? Not when Salsa Verde Bean Enchiladas are on the menu. Just five ingredients...tortillas, prepared salsa verde, shredded Mexican cheese blend, cumin and canned Southwestern Bean Salad...are all that's needed for an easy Tex-Mex entrée.

The zesty bean salad, straight from the can, has just the right blend of chili powder and spices to provide a hint of heat to the black beans, kidney beans, corn and bell peppers. To make the filling, simply purée one can of the salad, and stir in a second can along with a dash of cumin. Spread onto corn or flour tortillas, roll up, and place in a baking dish. Pour on the salsa, sprinkle with the pre-shredded cheese blend and bake.

How easy is that? Add precooked chopped chicken or cooked ground beef or turkey to the bean filling if you like. Mixed greens and orange segments tossed with a vinaigrette would make a great accompaniment, or assorted favorite fruits would be tasty, too.

Southwestern Bean Salad is great to have in the pantry. It's equally delicious at room temperature or chilled. For a quick accompaniment, serve with grilled meats and poultry, burgers or sandwiches. Use it to top a mixed green salad, or add cooked pasta such as rotini or penne for a quick main dish pasta salad. Or, puree and serve as a zesty bean dip with tortillas.

For other great recipes made with READ salads, visit www.readsalads.com.

Salsa Verde Bean Enchiladas

Preparation Time: 20 minutes
Baking Time: 40 minutes
Standing Time: 10 minutes

  • 2 cans (15 ounces each) READ Southwestern Bean Salad
  • 1 teaspoon ground cumin
  • 12 soft corn or flour tortillas (6 to 8 inch diameter)
  • 2 cups prepared salsa verde
  • 1-1/2 cups shredded Mexican cheese blend

Optional Toppings:
Sour cream, chopped avocado, fresh chopped cilantro, lime wedges

  1. 1. Drain 1 can of salad; discard liquid. Place in food processor. Process until pureed but still slightly chunky.
  2. 2. In large bowl, stir together pureed salad, second can of salad with liquid, and ground cumin. Spoon mixture evenly down center of tortillas. Roll up and place seam-side down in 13x9-inch baking dish sprayed with nonstick cooking spray.
  3. 3. Pour salsa verde evenly over enchiladas. Top with cheese. Cover with foil. Bake at 350°F 30 minutes. Remove foil; continue baking 10 to 15 minutes until beginning to brown around edges. Let stand about 10 minutes before serving with optional toppings, if desired.

Makes 6 servings.

Nutrition information per serving (1/6 of recipe): 418 calories; 15 g protein; 53 g carbohydrate; 16 g fat; 1438 mg sodium; 27 mg cholesterol; 9 g dietary fiber; 15 mg iron; 0.06 mg thiamin; 1224 IU vitamin A; 3 mg vitamin C.

Source: Aunt Nellie’s Beets (Seneca Foods Corporation)

Meal Ideas 01 June 2018

Savoring Salad Season

(Family Features) Even though salads can be enjoyed year-round, the warmer months signal salad season for some fans of al fresco dining. Barbecues, family reunions, picnics, potlucks, block parties, pool parties or simple family dinners are a few reasons to savor the season, and all are ideal occasions to serve a salad.

This versatile Middle Eastern-Inspired Bean Salad can be assembled ahead of time and served chilled or at room temperature.

Beginning with a can of READ 3 or 4 Bean Salad can help streamline prep and provide a pleasing flavor to complement the cherry tomatoes, cucumber, parsley and mint in the salad. The hummus-based dressing combined with a traditional Middle Eastern spice blend gets a bright accent from a squeeze of fresh lemon juice.

Colorful Pickled Beet and Red Quinoa Salad is also an option that can be served chilled or at room temperature, and can make for a vegetarian main dish or side salad.

At just the right size for a salad, Aunt Nellie’s Whole Baby Pickled Beets are teamed with red quinoa and punctuated with chickpeas, almonds and feta. The fresh orange vinaigrette helps tie the flavors together.

For additional salad inspiration, visit READSalads.com and AuntNellies.com.
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Middle Eastern-Inspired Bean Salad

Prep time: 20 minutes
Servings: 6

  • 1          can (15 ounces) READ 3 or 4 Bean Salad
  • 1/2       cup halved cherry or grape tomatoes
  • 1          small cucumber (4-5 inches long), cut in half lengthwise then thinly sliced crosswise
  • 2          green onions, thinly sliced
  • 1/2       cup chopped fresh parsley
  • 2          tablespoons chopped fresh mint
  • 1          small clove garlic, minced
  • 1/4       teaspoon crushed red pepper flakes

Dressing:

  • 2          tablespoons prepared hummus
  • 1          tablespoon fresh lemon juice
  • 1/4-1/2   teaspoon za'atar seasoning blend
  1. Drain bean salad. Discard liquid. Place bean salad in large bowl.
  2. Add tomatoes, cucumber, onions, parsley, mint, garlic and red pepper flakes to bean salad. Toss to combine.
  3. To make dressing: Combine hummus, lemon juice and seasoning; set aside.
  4. Add dressing to salad just before serving; toss to combine well. Serve at room temperature or chilled.

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Pickled Beet and Red Quinoa Salad with Orange Vinaigrette

Prep time: 20 minutes
Cook time: 15-20 minutes
Servings: 8

Vinaigrette:

  • 1/4       cup fresh orange juice
  • 1          tablespoon orange zest
  • 1/2       teaspoon coarsely ground black pepper
  • 1/4       teaspoon salt (optional)
  • 2          tablespoons olive oil

Salad:

  • 1          jar (16 ounces) Aunt Nellie's Baby Whole Pickled Beets
  • 1          can (15 ounces) chickpeas, rinsed and drained
  • 1/2       cup thinly sliced green onion
  • 1/2       cup chopped fresh parsley
  • 1/2       cup red quinoa, cooked according to package directions (about 1 1/2 cups cooked)
  • 1/2       cup coarsely chopped almonds, toasted
  • 1/3       cup crumbled reduced-fat or traditional feta cheese
  • 1          tablespoon orange zest
  1. To make vinaigrette: In small bowl, whisk together orange juice, orange zest, black pepper, salt, if desired, and olive oil; set aside.
  2. To make salad: Drain beets. Place in large bowl; set aside.
  3. Add chickpeas, green onion, parsley and quinoa to beets. Add vinaigrette; toss to combine well.
  4. Just before serving, add almonds to salad; toss to combine well. Sprinkle with feta cheese and orange zest. Serve at room temperature or chilled.

Source: Seneca Foods

Meal Ideas 14 May 2018

Food for Family Gatherings

(Family Features) Family gatherings like reunions, picnics and potlucks can bring fun, the chance to reunite with family and, of course, food and celebration.

While catching up with family is most important for many, food typically comes in a close second. Tried-and-true favorites are welcome, but so are new additions.

This starter duo of Baked Onion, Goat Cheese and Sun-Dried Tomato Dip along with Orange Galette with Beet Gorgonzola Salad can get the celebration going.

To help mix things up, take a break from sandwiches. Chipotle Chicken and Bean Quinoa Salad Cups are a contemporary meal or snack alternative which kids and adults alike can enjoy. For a salad that feeds a crowd, try this Tex-Mex Layered Bean Salad, a tasty accompaniment for entrees from burgers to fried chicken.

For more recipes for family gatherings, visit READsalads.com and AuntNellies.com.
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Chipotle Chicken and Bean Quinoa Salad Cups with Cilantro Lime Vinaigrette

Prep time: 25 minutes
Servings: 4

  • 1          can (15 ounces) READ 3 or 4 Bean Salad

Dressing:

  • 2          tablespoons freshly squeezed lime juice
  • 1          tablespoon adobo sauce
  • 1          teaspoon Dijon mustard
  • 1/4       teaspoon kosher salt
  • 1/8       teaspoon black pepper
  • 3          tablespoons olive oil
  • 1/4       cup finely chopped fresh cilantro
  • 1 1/2    cups cooked quinoa
  • 1          cup diced chicken, cooked
  • 1/4       cup finely sliced green onions
  • 1          chipotle pepper, minced
  • 4          leaves Bibb lettuce
  1. Drain bean salad; reserve 2 tablespoons liquid.
  2. To make dressing: In small bowl, whisk reserved liquid, lime juice, adobo sauce, mustard, salt and pepper. Whisk in oil until completely combined. Stir in cilantro; set aside.
  3. In medium bowl, combine bean salad, quinoa, chicken, onions and chipotle pepper. Add dressing; toss gently.
  4. Divide bean salad mixture equally among lettuce cups.

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Orange Galette with Beet Gorgonzola Salad

Recipe courtesy of Momma Cuisine
Prep time: 30 minutes
Cook time: 15-20 minutes
Servings: 12

  • 1          jar (16 ounces) Aunt Nellie’s Sliced Pickled Beets
  • nonstick cooking spray
  • 1          sheet frozen puff pastry, approximately 16-by-11 inches
  • 1          tablespoon olive oil, divided
  • 4          navel oranges, segmented
  • 4          ounces crumbled Gorgonzola or other blue cheese, divided
  • 1/4       teaspoon kosher salt (optional)
  • 1/4       teaspoon dried basil
  • 2          cups mixed baby salad greens
  • 1/4       cup chopped pecans, toasted if desired
  1. Heat oven to 400° F.
  2. Drain beets well; set aside on paper towels to absorb remaining liquid. Discard liquid or save for another use.
  3. Spray large sheet pan with nonstick cooking spray. Gently place puff pastry sheet on pan. With pastry brush, gently spread 1/2 tablespoon olive oil on pastry sheet. Place about half the orange segments in two rows on top of pastry sheet, leaving 1-inch margins on all sides.
  4. Fold edges of pastry sheet to create border. Sprinkle 2 ounces crumbled Gorgonzola over oranges. Sprinkle with salt, if desired, and basil.
  5. Bake until golden brown, about 15-20 minutes. Remove from oven; cool on wire rack.
  6. Coarsely chop beets. In large bowl, toss together remaining orange segments, salad greens and chopped beets. Drizzle with remaining olive oil; toss gently to combine.
  7. Cut cooked galette into 12 pieces. Top with beet salad. Sprinkle with remaining cheese and pecans.

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Tex-Mex Layered Bean Salad

Prep time: 20 minutes
Servings: 8-10

  • 1          large red or yellow bell pepper, seeded and chopped
  • 1/3       cup chopped red onion
  • 1          bag (16 ounces) iceberg lettuce, carrot and cabbage salad mix
  • 1          cup shredded Mexican cheese blend
  • 2          cans (15 ounces each) READ 3 or 4 Bean Salad, drained
  • 1/2       cup low-fat mayonnaise
  • 1/2       cup low-fat sour cream
  • 2          tablespoons finely chopped
  • chipotle peppers in adobo sauce
  • 1/2       cup crumbled tortilla chips (optional)
  • small avocado, sliced (optional)
  1. In 3 1/2-quart salad bowl or souffle dish, layer bell pepper, onion, lettuce, cheese and bean salad.
  2. Mix mayonnaise, sour cream and chipotle peppers. Spread over top of salad. Cover and refrigerate up to 8 hours.
  3. Just before serving, sprinkle top with chips and sliced avocado, if desired. Toss to serve.

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Baked Onion, Goat Cheese and Sun-Dried Tomato Dip

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

  • 1          jar (16 ounces) Aunt Nellie’s Holland-Style Onions
  • nonstick cooking spray
  • 2          tablespoons chopped oil-packed, sun-dried tomatoes, divided
  • 1          large clove garlic, minced
  • 4          tablespoons sliced fresh basil, divided
  • coarse ground black pepper, to taste
  • 1          tablespoon oil from sun-dried tomatoes or olive oil, divided
  • 1          log (8 ounces) goat cheese
  • 1/2       teaspoon Mediterranean herb seasoning (optional)
  • crackers (optional)
  • flatbread (optional)
  • pita chips (optional)
  1. Heat oven to 350° F.
  2. Drain onions well; pat dry.
  3. Spray shallow, oven-proof dish (3-4-cup size) with nonstick cooking spray. Place onions in dish. Press with spatula to flatten and crush.
  4. Sprinkle with 1 tablespoon tomatoes, garlic, 2 tablespoons basil and black pepper, to taste. Drizzle with 1/2 tablespoon oil.
  5. Cut goat cheese into 6-8 rounds. Arrange over onion mixture. Sprinkle with remaining tomatoes; drizzle with remaining oil. Sprinkle with herb seasoning, if desired.
  6. Bake uncovered 20-30 minutes, or until cheese is soft and mixture is bubbly. Sprinkle with remaining basil. Serve warm with crackers, flatbread or pita chips, if desired.

Source:

READ
Aunt Nellie’s

Appetizers & Sides 14 March 2017

Tex-Mex Layered Bean Salad

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Tex-Mex Layered Bean Salad

Preparation Time: 20 minutes
Chilling Time: up to 8 hours
Makes 8 to 10 servings (about 12 cups)

  • 1 large red or yellow bell pepper, seeded and chopped
  • 1/3 cup chopped red onion
  • 1 bag (16 ounces) iceberg lettuce, carrot and cabbage salad mix
  • 1 cup shredded Mexican cheese blend
  • 2 cans (15 ounces each) READ 3-bean salad, drained
  • 1/2 cup low-fat mayonnaise
  • 1/2 cup low-fat sour cream
  • 2 tablespoons finely chopped chipotle peppers in adobo sauce
  • 1/2 cup crumbled tortilla chips (optional)
  • 1 small avocado, sliced (optional)
  1. In a 3-1/2 quart salad bowl or soufflé dish (preferably straight-sided) layer salad as follows: bell pepper, onion, lettuce, cheese and 3-bean salad.
  2. Mix together the mayonnaise, sour cream and chipotle pepper. Spread over top of salad. Cover and refrigerate up to 8 hours.
  3. Just before serving, sprinkle top with chips and sliced avocado, if desired. Toss to serve.

Nutrition information (1/8 servings): 195 calories; 5 g protein; 18 g carbohydrate; 11 g fat; 476 mg sodium; 26 mg cholesterol; 3 g dietary fiber; 1 mg iron; 149 mg potassium;3584 IU Vitamin A; 149 mg calcium.

Note: READ 4-Bean Salad can be substituted for 3-Bean Salad.

Photo and recipe courtesy of READ Bean Salads (Seneca Foods Corporation).

Source: READ Bean Salads (Seneca Foods Corporation)

One Dish Meals 09 February 2017

A Classic Recipe Makeover

(Family Features) It’s true that classics never go out of style, but they can also evolve to keep current while still maintaining their original appeal.

For example, take the iconic tomato soup and grilled cheese sandwich duo. Today’s tomato soup might be seasoned with herbs and garlic, and the grilled cheese might swap goat cheese and mozzarella for the traditional American or cheddar. Meatloaf could be prepared with sriracha replacing Worcestershire sauce or other seasonings.

Another updated idea is for stuffed peppers. It’s easy to give them a Tex-Mex spin simply by using a can of READ Southwestern Bean Salad as the base for the filling. The salad already has black and kidney beans, hominy and corn in it, as well as a slightly spicy dressing. Build on that flavorful combination by adding browned ground beef or turkey, cheese and tortilla chips. Poblano peppers could be substituted for bell peppers for an even more authentic south-of-the-border flair.

While this meal in a pepper bakes, make a salad of spinach or other greens topped with avocado slices and orange segments. Dinner is done and on the table in under an hour. For more easy, flavorful dinner ideas, visit READsalads.com.

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Southwestern Bean Salad Stuffed Peppers

Prep time: 20 minutes
Cook time: 25 minutes
Servings: 6

  • 1 can (15 ounces) READ Southwestern Bean Salad
  • 1 teaspoon ground cumin
  • 1 small jalapeno pepper, minced (optional)
  • 1/2 pound ground lean beef (90 percent lean)
  • 1/2 cup chopped onion
  • 3 large bell peppers, any color or combination
  • nonstick cooking spray
  • 1 cup crushed tortilla chips, plus 1/4 cup (optional), divided
  • 1 cup shredded Mexican cheese blend, divided
  1. Drain bean salad; discard liquid. With fork, mash half of beans until chunky. Combine with remaining beans. Stir in cumin and jalapeno, if desired; set aside.
  2. In medium skillet over medium-high heat, cook ground beef and onion 8-10 minutes until ground beef is completely cooked, stirring frequently.
  3. Cut bell peppers in half, lengthwise. Remove membranes and seeds. Line baking pan with aluminum foil. Spray with nonstick cooking spray (or brush lightly with vegetable oil).
  4. Heat oven to 350° F.
  5. Combine ground beef and onion mixture with bean mixture. Stir in 1 cup tortilla chips and 1/2 cup cheese. Divide evenly among peppers. Arrange peppers cut-side up in prepared pan; peppers should fit snugly. Top with remaining crushed tortilla chips, if desired. Bake, covered, 25 minutes, or until peppers are tender and filling is heated through. Sprinkle with remaining cheese and bake, uncovered, until cheese melts.

Variation: Ground chicken or turkey breast may be substituted for ground beef. Add 2 teaspoons vegetable oil to skillet and heat until hot before adding ground chicken or turkey and onion to skillet.

Nutritional information per serving: 252 calories; 15 g protein; 20 g carbohydrate;
13 g total fat; 370 mg sodium; 40 mg cholesterol; 5 g dietary fiber; 9 mg iron; 0.07 mg thiamin;
708 IU vitamin A; 34 mg vitamin C.

Source: READ

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