recipes

Meal Ideas 21 September 2018

What’s in the Can May Surprise You

Cooking with canned foods combines convenience and nutrition

(Family Features) Simple, convenient and versatile, canned foods provide an array of options for families looking to increase nutrition during mealtimes. However, some home chefs may not be aware of the benefits canned foods bring to the table. 

Consider these common consumer misnomers cleared up by the Canned Food Alliance:

Myth: Canned foods don’t count toward dietary goals.
Fact: Canned foods provide important nutrients that deliver on the USDA’s Dietary Guidelines, as all forms of fruits, vegetables, beans, meats and seafood – whether fresh, frozen, canned or dried – are recommended to help ensure a proper balance of nutrients. In fact, according to a survey conducted by the Canned Food Alliance, 95 percent of health professionals surveyed agree that all forms of food, including canned, can help consumers meet the USDA’s MyPlate fruit and vegetable recommendations.

Myth: Canned foods aren’t as nutritious as fresh or frozen foods.
Fact: Research published in the “Journal of the Science of Food and Agriculture” shows canned foods can be as nutritious, and in some cases more nutritious, than fresh and frozen counterparts.

Myth: Canned foods are filled with preservatives.
Fact: Because canned foods have already been cooked, preservatives aren’t necessary to prevent spoilage. The canning process itself preserves the food.

Myth: Canned foods are highly processed.
Fact: Once canned fruits and vegetables are picked and packed near peak ripeness, they’re cooked quickly at high temperatures to lock in nutrients, similar to the home-canning process.

Myth: Canned foods are high in sodium.
Fact: Salt and sodium aren’t required for preservation of canned foods, and low- and no-sodium canned food options are available. Additionally, draining and rinsing canned foods can further reduce sodium by up to 41 percent.

Find more canned food facts and recipes at mealtime.org.
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Chipotle Pumpkin Black Bean Chili

Recipe courtesy of the Canned Food Alliance
Prep time: 20 minutes
Cook time: 60-70 minutes
Servings: 4-6

  • 2          tablespoons vegetable oil
  • 1          onion, chopped
  • 1          rib celery, chopped
  • 2          jalapenos, seeded and chopped
  • 3          cloves garlic, minced
  • 1          teaspoon ground cumin
  • 1          teaspoon dried oregano
  • 1/4       teaspoon ground pepper
  • 2          tablespoons tomato paste
  • 1          can (28 ounces) no-salt added canned diced tomatoes
  • 1          cup canned pureed pumpkin
  • 1          cup no-salt-added canned chicken broth
  • 1          can no-salt-added canned black beans, drained and rinsed
  • 1          can (12 1/2 ounces) no-salt-added chicken, drained
  • 1          chipotle in adobo sauce, finely chopped
  • 1          teaspoon brown sugar
  • salt, to taste
  • 2          green onions, finely chopped
  • lime wedges, for serving
  1. In Dutch oven or large saucepan over medium heat, heat oil. Add onions, celery, jalapenos, garlic, cumin, oregano and pepper. Cook, stirring, 5-8 minutes, or until vegetables soften. Add tomato paste and cook 2 minutes.
  2. Add tomatoes, pumpkin puree, chicken broth, black beans, chicken, chipotles and brown sugar. Bring to boil. Reduce heat to low. Simmer, stirring occasionally, 1 hour, or until chili thickens. Add salt, to taste.
  3. Garnish with green onions and serve with lime wedges.

Tip: Add preferred canned beans, such as white kidney beans, pinto or Romano beans, in place of or in addition to black beans.  

Nutritional information per serving: 240 calories; 6 g fat; 35 mg cholesterol; 210 mg sodium; 29 g carbohydrates; 8 g fiber; 8 g sugar; 18 g protein; 7,390 IU vitamin A; 35 mg vitamin C; 98 mg calcium; 3.2 mg iron.

Source:  Canned Food Alliance

Meal Ideas 14 September 2018

Bring Tuscany to the Table

Simple, flavorful recipes for fall entertaining

(Family Features) Take time this fall to slow down and experience the pure delight of great-tasting food with family and friends.

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Savoring the moment is at the heart of Tuscan-inspired entertaining, where everyone has a seat at the table to enjoy simple and delicious dishes that boast authentic flavor and incorporate quality ingredients.

With a passion for the simplicity of Italian food and homemade Tuscan cooking, Italian-American chef Laura Vitale, host of “Laura in the Kitchen,” traveled to the small town of Lucca, Italy, where she reconnected with a region rooted in heritage, experienced rich traditions and embraced “The Tuscan Way” in crafting her own unique takes on classic dishes.

“I’m incredibly inspired by the spirit of Tuscan cooking,” Vitale said. “It encourages you to get into the kitchen, embrace simple ingredients and cook something delicious for the ones you love.”

For your next fall entertaining occasion, consider bringing Tuscany to your table with an ingredient such as Bertolli Rustic Cut pasta sauce as the centerpiece. Try Vitale’s classic Eggs in Purgatory or other recipes like Prosciutto and Arugula Rustica Pizza and traditional Ricotta Bruschetta.

Keep these tips from Bertolli in mind as you bring your lively Tuscan-themed table to life:

  • Rustic tableware fits well with the tone of the season. Try achieving this look with quality table accents that appear slightly distressed, faded or weathered. Thrift stores can be a surprising place to scout out your latest Tuscan-inspired table finds.
  • Mix and match different textures of woods that complement the look and feel of the rustic tableware. Accompany them with softer linens for a variety of pleasing table textures.
  • Use bright, floral colors, if you wish, to give your table vibrant pops of color to stand out among the darker, more rustic tones.

Remember, homemade Tuscan cooking is about great company, a simple menu and making memories. Find more fall flavors and entertaining tips at Bertolli.com.
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Ricotta Bruschetta

Prep time: 10 minutes
Cook time: 15 minutes
Servings: 20

  • 1          loaf Italian bread, cut diagonally into 1/2-inch thick slices
  • 2          tablespoons Bertolli Organic Mild Olive Oil
  • 1          clove garlic
  • 1⁄3       cup Bertolli Tomato & Basil Sauce
  • 1        container (15 ounces) ricotta cheese
  1. Heat oven to 425° F.
  2. Arrange bread on baking sheet. Evenly brush with oil. Bake 10 minutes, or until golden brown.
  3. Rub toast evenly with garlic then top with sauce and cheese. Bake 5 minutes, or until cheese is golden brown. Serve hot.

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Prosciutto and Arugula Rustica Pizza

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

  • 1          cup Bertolli Rustic Cut Three Cheese with Aged Asiago, Romano & Parmesan Sauce
  • 1          prebaked pizza crust (12 inches)
  • 1/2       cup shredded fontina cheese
  • 1          ounce prosciutto, thinly sliced
  • 2          cups arugula
  • 1          tablespoon Parmesan cheese, grated
  • 1          tablespoon toasted pine nuts
  • 1          tablespoon Bertolli Extra Virgin Olive Oil
  • 1          tablespoon Bertolli Balsamic Vinegar of Modena
  1. Heat oven to 450° F.
  2. Evenly spread sauce on crust then top with fontina cheese. Bake 10 minutes, or until cheese is melted, and remove from oven.
  3. Top with prosciutto. Arrange arugula in center of pizza then sprinkle with Parmesan cheese and pine nuts. Drizzle olive oil and vinegar over arugula and serve.

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Eggs in Purgatory

Recipe courtesy of Laura Vitale
Servings: 4

Eggs:

  • 1          jar (23 ounces) Bertolli Rustic Cut Roasted Garlic Marinara Sauce
  • 1/2       cup water
  • 4          eggs
  • salt, to taste
  • pepper, to taste
  • 2          tablespoons freshly grated Parmesan cheese
  • 1          tablespoon chopped parsley

Bread:

  • 4          slices ciabatta, sliced about 1/2-inch thick
  • 1 1/2    tablespoons Bertolli Extra Virgin Olive Oil
  • 1          large clove garlic, peeled but not chopped
  1. To make eggs: In large skillet with high sides over medium-high heat, add marinara sauce. Pour water into empty jar, swish it around to lift any sauce left in jar and pour it over sauce in skillet. Bring to low boil.
  2. Using back of wooden spoon, make four small wells in sauce. Carefully crack eggs, one at a time, and drop each egg into a separate well in bubbling sauce. Sprinkle salt and pepper on each one, to taste; cover skillet with lid and cook 7-8 minutes, or until egg whites set.
  3. When eggs are cooked to desired doneness, sprinkle with Parmesan cheese and chopped parsley.
  4. To make bread: Char bread on bruschetta pan or indoor grill pan about 1 minute on each side until toasted. Once toasted, rub with clove of garlic on both sides then drizzle with olive oil.
  5. Serve eggs with hunks of charred garlic bread.

Note: If using skillet larger than 12 inches, you can add eight eggs instead of four for additional servings.

Source: Bertolli

Appetizers & Sides 14 September 2018

Exquisite Eating

Small plates to make for appealing dishes

(Family Features) Imagine treating yourself and your dinner guests to a delicious, restaurant-caliber meal without leaving your dining room or hiring a personal chef. Small plates, also known as tapas, are lighter, bite-sized indulgences that you can prepare and style seamlessly. By putting your own artful, unique spin on small plates, you can indulge in a meal that appeals to the senses and conveys sophistication.

It can be easy to create delicious small plates: all you need are wholesome, seasonal ingredients to pair with an artisan-crafted, quality olive oil such as Carapelli. The line, with three varieties to explore, brings a renaissance to the modern kitchen and is ideal for endeavoring chefs looking to try new flavors and experiment with tastes or recipes. It embodies a true passion for the art of creating extra-virgin olive oils and is designed to lift cooks out of the everyday cooking experience.

Keep in mind that when it comes to small plates, what’s important isn’t just the recipe, but the plate – and plating – of the cuisine itself. Foods that appeal to the eye are likely to tempt the taste buds as well. Invest in appropriate-sized dishware for small plates that allows the food to take center-stage.

For a true multi-sensory indulgence, also take time to garnish your dishes, big and small, with edible enhancements that lend a subtle complement to the main attraction. A selection of fresh greens, sprinkling of herbs and even a light drizzle of olive oil can do the trick.

Plan how you’ll adapt your favorite dishes for size – and season – with more tips and recipes at carapelliusa.com.
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Carrots and Fresh Herbs with Champagne-Dijon Vinaigrette

Prep time: 10 minutes
Servings: 6

Champagne-Dijon Vinaigrette:

  • 2          tablespoons champagne vinegar
  • 1          teaspoon Dijon Mustard
  • 1          tablespoon clover honey
  • 1/2       cup Carapelli Organic Olive Oil
  • 1/2       teaspoon garlic, minced
  • 1/2       teaspoon sea salt
  • 1/4       teaspoon freshly ground black pepper
  • 1          teaspoon fresh parsley, finely chopped
  • 1          teaspoon basil, finely chopped

 

  • 1          pound carrots, peeled and finely shredded
  • 2          tablespoons Italian parsley, chopped
  • 2          tablespoons chives, thinly sliced, plus more cut into 3/4-inch  pieces, for garnish
  • 1/3       cup Champagne Vinaigrette
  • fine sea salt, to taste
  • freshly ground black pepper,  to taste
  • chive sticks, for garnish
  1. In medium mixing bowl, combine champagne vinegar, Dijon and honey. Whisk constantly until well combined. While whisking, slowly drizzle in olive oil to emulsify. Add garlic, salt, pepper, parsley and basil: whisk to combine.
  2. In mixing bowl, toss carrots, parsley and chives. Add dressing. Season, to taste, with sea salt and freshly ground black pepper. Garnish with chive sticks.

Notes: Vinaigrette can be stored in refrigerator up to five days. For zestier salad, add additional 2 tablespoons vinaigrette to carrots; serve with crusty bread.
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Whipped Ricotta and Goat Cheese Beet Skewers

Prep time: 20 minutes
Cook time: 3 hours, plus cooling time
Servings: 42 skewers

Beets:

  • 2          beets (about 1 pound), 3 inches in diameter, peeled and sliced into 3/4-inch chunks
  • 1          tablespoon Carapelli Oro Verde Extra Virgin Olive Oil, plus more for drizzling
  • 1/2       teaspoon fresh thyme leaves
  • 1          teaspoon sea salt
  • arugula, for garnish
  • flaked sea salt, for garnish

Whipped Ricotta and Goat Cheese:

  • 4          ounces goat cheese
  • 1/4       cup whole milk ricotta cheese
  • 1          tablespoon Carapelli Oro Verde Extra Virgin Olive Oil
  • 1/4       teaspoon lemon zest
  • 1/8       teaspoon sea salt
  • 1/8       teaspoon freshly ground black pepper
  1. Heat sous vide water bath to 185° F.
  2. In mixing bowl, combine beets, olive oil, thyme and salt; toss to coat. Remove beets from liquid and divide, placing them in single layer into two quart-sized vacuum-seal bags, leaving any excess liquid behind.
  3. Use vacuum sealer to remove air and double-seal bag. To use zip-top bags instead, slowly dip slightly open bags into large container filled with water, allowing water to displace air. Seal bags when air is removed.
  4. Place vacuum-sealed bag into prepared water bath, placing heavy, heat-resistant bowl on top of beets to keep them submerged, if necessary. Cook 3 hours.
  5. If you do not have a sous vide machine, bring large stock pot filled with water to rolling boil. Place vacuum-sealed bags in water. Reduce to gentle simmer, cover and cook 1 hour.
  6. Carefully remove beets from water bath and cool in sealed bag until they reach room temperature, about 30 minutes. Refrigerate at least 30 minutes more before serving.
  7. In mini food processor, cream goat cheese, ricotta and olive oil until smooth. Add zest, salt and pepper: stir to combine.
  8. Transfer cheese mixture to piping bag fitted with star tip and refrigerate until ready to use.
  9. To serve, remove beets from bag and arrange on serving platter. Pipe dollop of Whipped Ricotta and Goat Cheese onto each beet. Drizzle with olive oil.
  10. Garnish with arugula and pinch of flaked sea salt; place skewer through each beet to serve.

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Olive Oil Drizzled Pecorino Popcorn

Prep time: 5 minutes
Cook time: 5 minutes
Servings: 4

  • 1/2       cup grated pecorino, plus more for garnish
  • 1/2       teaspoon freshly ground black pepper, plus more for garnish
  • 3          tablespoons Carapelli Unfiltered Extra Virgin Olive Oil, divided
  • 1/3       cup yellow popcorn kernels
  1. In bowl, combine pecorino and pepper; mix until well combined and there are no cheese clumps.
  2. In small saucepan over low flame, heat 2 tablespoons olive oil; keep warm.
  3. Add remaining olive oil and popcorn to large Dutch oven. Stir until all popcorn kernels are coated in oil.
  4. Cover Dutch oven with lid and cook over medium-high heat, shaking pot periodically. Once popcorn begins to pop, lower heat to medium and continue to shake pot approximately every 15 seconds. When popping slows considerably, remove Dutch oven from heat and allow to rest until popping ceases, about 30 seconds.
  5. Remove lid and transfer popcorn to large mixing bowl. Drizzle warm olive oil over popcorn; toss to coat. Sprinkle cheese mixture over popcorn; toss to coat.
  6. Divide popcorn into bowls. Sprinkle some freshly grated pecorino and dash of freshly ground black pepper over top; serve.

Source:  Carapelli Olive Oil

Appetizers & Sides 06 April 2018

Blue Cheese and Bacon Stuffed Mushrooms

Blue cheese with hints of chive, onion and bacon will delight any guest. Try this stuffed mushroom recipe for your next event. Find more recipes at www.culinary.net.

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Blue Cheese and Bacon Stuffed Mushrooms

  • 24 large fresh portabello mushrooms
  • 1 carton (8oz) spreadable chive and onion cream cheese
  • 1 cup (4oz) crumbled blue cheese
  • 4 green onions, chopped
  • 2 garlic cloved, minced
  • 3/4 cup bacon bits, divided
  1. Preheat oven to 375°F.
  2. Remove stems from mushrooms and place mushrooms on greased (or parchment paper) baking pan.
  3. Mix cream cheese, blue cheese, onions, garlic and 1/4 cup bacon bits in a small bowl.
  4. Spoon cream cheese mixture into mushroom caps.
  5. Bake for 18-22 minutes or until mushrooms are tender.

Note: Recipe adapted from Taste of Home

Source: Culinary.net

Meal Ideas 09 February 2018

Beat Winter Blues with a Little Help From Vitamin D

Wholesome ingredients can help up your intake during the dark days of winter

(Family Features) Staying indoors and wrapping up in a blanket is one way to avoid winter’s frigid weather, but less exposure to the sun can also put you at risk of a vitamin D deficiency. Milk is the primary source of vitamin D in the American diet, according to research published in the FASEB Journal, making it a great choice on dark winter days.

An 8-ounce glass of milk provides 30 percent of the daily value of vitamin D, so just three cups of milk each day will provide 90 percent of your body’s recommended daily requirements. Milk is also an easy way to get other essential nutrients like B vitamins for energy, high-quality protein for lean muscle and vitamin A for a healthy immune system.

When you need a quick way to warm up on a cold day, try this creamy chicken corn chowder recipe that can be made with a pressure cooker. Cooked with wholesome ingredients like milk, chicken and potatoes and topped with bacon and green onions, it’s an easy and delicious addition to your weekly meal rotation. For more recipes to warm up your winter, visit milklife.com.

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Pressure Cooker Corn Chowder

Servings: 12

  • 6          slices (6 ounces each) thick-cut bacon, chopped
  • 1          small yellow onion, diced
  • 3          cloves garlic, minced
  • 1          pound boneless skinless chicken breast, diced
  • 1          bag (16 ounces, about 3 1/3 cups) frozen corn kernels
  • 4          cups chicken broth
  • 1          pound unpeeled or peeled Yukon Gold potatoes, cut into 1/4-1/2-inch chunks
  • 1/2       teaspoon kosher salt, plus additional, to taste
  • 1/2       teaspoon coarsely ground black pepper, plus additional, to taste
  • 2          tablespoons cornstarch
  • 1 1/2    cups fat-free milk
  • 2-3       green onions, sliced (optional)
  • 1          tablespoon heavy cream or half-and-half (optional)
  1. Heat large skillet over medium-high heat. Add chopped bacon and cook until crispy. Using a slotted spoon, transfer cooked bacon to paper towel-lined plate and pour off all but 1 tablespoon bacon fat.
  2. Return skillet to stove. Add onion and garlic; saute 2 minutes, stirring frequently. Add diced chicken and frozen corn; saute for an additional 3 minutes, stirring often.
  3. Remove skillet from heat and transfer contents to pressure cooker. Add chicken broth, potatoes, salt and pepper. Close and seal pressure cooker, making sure the vent is in the sealed position. Cook on high 8 minutes.
  4. While the chowder cooks, make a slurry by whisking cornstarch (or flour) into milk. Set aside.
  5. When done, remove pressure cooker from heat. Allow pressure to release on its own or carefully quick-release pressure after a few minutes. Stir in the cornstarch-milk slurry. Cover and allow chowder to thicken for 10-15 minutes before serving.
  6. Portion soup into bowls and generously top with bacon. Garnish with green onion and cream or half-and-half, if desired. Season with additional salt and pepper, to taste.

Nutritional information per serving: 190 calories; 5 g fat; 1.5 g saturated fat; 35 mg cholesterol; 14 g protein; 20 g carbohydrates; 2 g fiber; 530 mg sodium; 52 mg calcium (6% of daily value). Nutrition figures based on using fat-free milk.

Source: MilkPEP

Meal Ideas 04 January 2018

Make Kitchen Time Easier

(Family Features) Throughout 2018, you can create easy, healthy and delicious family meals by using time-saving recipes.

For example, these “Cook Once, Eat Twice” recipes from CanolaInfo start with pork chops that double as the base for lunch or dinner the following day.

“The more you cook your own meals, the more you can control portion sizes and ingredients,” said Manuel Villacorta, registered dietitian. “Knowing the right oil to use is essential. I like using canola oil to keep the flavors of your dishes intact due to its neutral taste and light texture. Plus, it contains high levels of monounsaturated fat and plant-based omega 3 fat, and is low in saturated fat. I use it regularly in my home kitchen and recommend it to my clients.”

For more time-saving recipes, visit canolainfo.org.

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Pork Loin Chops with Sweet Balsamic Mushrooms

Servings: 8

  • 8          boneless center-cut pork loin chops (4 ounces each), trimmed of fat
  • 1/2       teaspoon ground black pepper
  • 2          tablespoons canola oil, divided
  • 12        ounces sliced portobello mushrooms
  • 2          garlic cloves, minced
  • 1/2       teaspoon salt, divided
  • 2          tablespoons balsamic vinegar
  • 2          tablespoons water
  • 2          teaspoons Worcestershire sauce
  • 1          teaspoon sugar
  • 2          tablespoons chopped green onions
  1. Sprinkle both sides of pork with pepper.
  2. In large skillet over medium-high heat, heat 1 tablespoon canola oil. Cook pork chops 4 minutes on each side, or until internal temperature reaches 160 F.
  3. Reserve four pork chops in refrigerator to make Pressed Pepperoncini-Pork Sandwiches.
  4. In skillet over medium-high heat, heat remaining canola oil; tilt skillet to coat bottom lightly. Cook mushrooms 4-5 minutes, or until tender and juices begin to release, stirring occasionally. Stir in garlic and 1/4 teaspoon salt; cook 15 seconds, stirring constantly. Place over pork chops; cover to keep warm.
  5. To pan residue, add vinegar, water, Worcestershire sauce, sugar and remaining salt. Bring to boil over medium-high heat and boil 1 1/2-2 minutes, or until reduced to 2 tablespoons, scraping bottom and sides of skillet. Drizzle sauce over pork and mushrooms. Sprinkle with onions.

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Pressed Pepperoncini-Pork Sandwiches

Servings: 4

  • 12        ounces crusty French bread, unsliced
  • 4          leftover pork chops from Pork Loin Chops with Sweet Balsamic Mushrooms recipe
  • 2/3       cup pepperoncini slices
  • 1          plum tomato, chopped
  • 1/4       cup finely chopped red onion
  • 2          garlic cloves, minced
  • 1 1/2    tablespoons canola oil
  • 1 1/2    tablespoons cider vinegar
  • 1 1/2    teaspoons dried oregano
  • 1/4       teaspoon dried pepper flakes
  • 3          slices ultra-thin sliced Swiss cheese, cut in half
  1. Hollow out top and bottom halves of bread, leaving 1/2-inch thick shell.
  2. Place pork on bottom half of bread. In bowl, combine pepperoncini, tomato, onion, garlic, canola oil, vinegar, oregano and pepper flakes. Spoon pepperoncini mixture and any accumulated juices on top of pork and top with cheese.
  3. Cover with top half of loaf. Press down firmly to flatten sandwich and allow flavors and juices to absorb. Cut filled loaf crosswise into four equal pieces.

Source: CanolaInfo

Meal Ideas 28 December 2017

3 Tips for Cooking Up a Healthy New Year

(Family Features) After a holiday season filled with indulgent food and limited time for exercise, there’s no time like the New Year to adopt some new, healthy habits.

These additional tips can help you get a healthy start to the New Year:

Change up your routine. Start by making a few lifestyle changes, such as maintaining a healthier diet or increasing your exercise regimen. Maybe you’d like to shed a few pounds or tone up before the weather gets warmer. Changing up your eating (and drinking) habits can be the first step on the path to success.

Start at the tap. Make sure your healthy eating habits include cooking with the best-tasting water possible. That means you could be washing your fruits and vegetables or making soups and smoothies with water that contains impurities. Contrary to what some people may think, boiling water does not completely remove certain contaminants like lead from water.

“Drinking water daily is an important component to staying healthy, as water keeps you hydrated, aids in digestion and transports vitamins and other nutrients. I prefer drinking filtered water to make sure I avoid potentially unwanted contaminants,” said Keri Glassman, a registered dietitian, nutritionist and PUR spokesperson. “I recommend installing a faucet filtration system that won’t break the bank, such as the PUR Advanced Faucet Filtration System, for a superior, on-demand solution for clean, healthy and great-tasting water right from the tap.”

Visit PUR.com to learn more about superior faucet filtration systems and how to get cleaner, better-tasting water.

Create healthy, hearty recipes. There are plenty of delicious and nutritious recipes that can help fuel your body all year long. For example, this hearty soup is full of tasty, powerful ingredients like protein-rich chicken sausage; nutrient-dense kale and butternut squash, which are excellent sources of fiber; plus vitamins and minerals. Garlic, onions and cloves add a kick of antioxidants and flavor.
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White Bean Soup with Spicy Chorizo

Recipe courtesy of Keri Glassman

Cook time: 30 minutes
Servings: 1

  • 4          cups kale, chopped
  • 1          medium butternut squash, peeled and cut into 1/2-inch pieces
  • 1          can (14 ounces) cannellini beans, drained
  • 2          cups PUR filtered water, plus additional for rinsing
  • 2          tablespoons olive oil
  • 1          medium onion, chopped
  • 2          garlic cloves, minced
  • 2          links precooked chicken sausage, diced
  • 3 1/2    cups low-sodium chicken broth
  • salt, to taste
  • freshly ground black pepper, to taste
  1. Rinse kale, squash and cannellini beans in filtered water. Set aside.
  2. In pot over medium heat, heat oil. Add onion and garlic, stirring frequently until softened, about 5 minutes. Add sausage and saute 2 minutes, or until warmed through and slightly browned.
  3. Add squash, kale, broth and 2 cups filtered water. Cook, partially covered, 15-20 minutes, or until squash is softened.
  4. Reduce heat to low. Add beans and gently simmer uncovered 3 minutes. Season with salt and freshly ground black pepper, to taste, before serving.

Source:  PUR

Meal Ideas 25 October 2017

Warm Up Fall Meals with Wine

(Family Features) Fall is the perfect time to welcome warm, robust flavors to your kitchen as well as your wine glass. With its bold, spicy, dark fruit flavors, cabernet sauvignon is a perfect wine for crisp fall weather.

Cabernet sauvignon is more versatile for pairing than some believe. It pairs well with different cheeses, meats, hearty vegetables and even fish. The key to creating a great dining experience is balancing the flavor of the meal with an elegantly balanced wine. When cooking, consider the three main flavors: sweet, salty and sour.

Sweet sauces can make cabernet sauvignon taste harsh and astringent, which takes away from the fresh fruit flavors in the wine. However, sour and salty flavors can make the wine taste more vibrant, creating a velvety mouthfeel of soft tannins while making the fruit taste more pronounced.

A well-balanced cabernet, such as Sequoia Grove Winery’s Napa Valley Cabernet Sauvignon, pairs well with any meat or fish that is prepared with an acidic sauce or when given a squeeze of lemon juice. The winery, located in the heart of the Rutherford region in Napa Valley, specializes in the production of elegant, food-friendly cabernet sauvignon. Crafted by winemaker Molly Hill, the wine has aromatics of bright black cherries and blackberry, followed by cinnamon with a touch of black pepper. The palate is elegant with a round, full body, soft tannins and tasty blackberry flavors.

This recipe for a savory lamb shank stew has just the right amount of salt, acid and spice to create a deliciously balanced meal that is perfect to pair with an elegant glass of cabernet sauvignon. Learn more about Sequoia Grove’s wines and tasting seminars that include pairing suggestions at SequoiaGrove.com.
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Slow Cooker Lamb Shank Stew

Serves: 4

  • 1          yellow onion, diced
  • 2          celery stalks, diced
  • 2          carrots, peeled and diced
  • 3          garlic cloves, crushed
  • 2          cups chicken stock
  • 1          cup peeled, seeded and chopped tomatoes
  • 2          tablespoons tomato paste
  • 1          teaspoon chopped fresh thyme
  • 1          bay leaf
  • 4          lamb shanks, external fat trimmed
  • salt, to taste
  • freshly ground pepper, to taste
  • 2          tablespoons olive oil
  • lemon juice
  1. In slow cooker, combine onion, celery, carrots, garlic, chicken stock, tomatoes, tomato paste, thyme and bay leaf; stir.
  2. Season lamb shanks with salt and pepper. In large saute pan over medium-high heat, warm olive oil until nearly smoking. Add shanks and brown on all sides, about 5 minutes. Transfer to slow cooker and cook on high 6 hours.
  3. Transfer lamb shanks to large serving dish. Remove bay leaf from cooking liquid. Using blender or stick blender, add generous squeeze of lemon juice to cooking liquid and puree until smooth. Pour some sauce over shanks. Serve with cauliflower puree and glass of Sequoia Grove Cabernet Sauvignon.

Photo courtesy of Getty Images

Source: Kobrand Wine and Spirits

Meal Ideas 18 September 2017

Flavor Infusion

(Family Features) When your taste buds can’t settle on just one flavor, a fusion dish may be just the answer. Fusion dishes combine some of the best ethnic culinary traditions from around the world, and Asian influences are among the most popular building blocks for fusion cuisine.

One secret to achieving great fusion dishes is the use of cooking wines. For many chefs and home cooks alike, cooking wine is a go-to cooking essential because it can be used in everyday meals. With its versatile array of uses, an option like Holland House®, a line of flavor-enhancing, premium cooking wines, can boost any dish with one of five flavors including Marsala, Sherry, White, Red and White with Lemon.

In addition to these featured dishes, you can find more quick tips for boosting the flavor of your everyday meals on the label of each bottle and explore more recipes at HollandHouseFlavors.com.

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Sweet and Spicy Korean-Chinese Fusion Cauliflower Bites

Prep time: 10 minutes
Cook time: 20 minutes
Servings: 4, about 1 1/2 cups per portion

  • 6          cups fresh cauliflower florets
  • 2          tablespoons toasted sesame oil
  • 1          teaspoon kosher salt
  • 1/4       cup Holland House Sherry Cooking Wine
  • 1/4       cup honey
  • 2          tablespoons soy sauce
  • 1          tablespoon white vinegar
  • 2          teaspoons cornstarch
  • 2          tablespoons vegetable oil
  • 1          small fresh yellow onion, finely chopped
  • 1          tablespoon minced fresh garlic
  • 1          tablespoon Korean-style chili flakes
  • 1/4       cup chopped fresh green onions
  • 1          tablespoon toasted sesame seeds
  1. Heat oven to 400° F.
  2. In large bowl, toss cauliflower, sesame oil and salt until well coated. Arrange on nonstick baking sheet. Bake 10-12 minutes, or until golden brown and tender.
  3. In small bowl, whisk cooking wine, honey, soy sauce, vinegar and cornstarch until well blended; set aside.
  4. In large, nonstick skillet, heat vegetable oil over medium-high heat. Add yellow onions and garlic; cook 2-3 minutes, or until golden brown, stirring frequently. Remove from heat. Stir in chili flakes and wine mixture.
  5. Return pan to stove and adjust to medium heat. Bring to simmer, stirring constantly. Continue cooking and stirring 1-2 minutes, or until thickened. Add cooked cauliflower; stir gently to coat.
  6. Transfer cauliflower to serving dish. Top with green onions and sesame seeds.

Tips: The sauce mixture can also be used on chicken wings or grilled pork chops. In place of Korean-style chili flakes, use 1 teaspoon regular crushed red pepper flakes or 1 tablespoon Aleppo pepper.

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Lettuce-Wrapped Korean Short Ribs

Prep time: 10 minutes, plus marinating
Cook time: 4 minutes
Servings: 4, about 6 ounces (pre-cooked) per portion

  • 3          tablespoons packed dark brown sugar, divided
  • 2          teaspoons kosher salt
  • 1          teaspoon ground black pepper
  • 1/2       teaspoon crushed red pepper flakes
  • 1 1/2    pounds thinly sliced, boneless beef short ribs
  • 1          cup Holland House Marsala Cooking Wine
  • 6          tablespoons toasted sesame oil
  • 1/4       cup roasted garlic paste
  • 2          tablespoons soy sauce
  • 1/2       cup chopped green onions, divided
  • 1          teaspoon cornstarch
  • 1          head fresh romaine lettuce, separated into large leaves         
  • 1/2       cup sliced fresh red radishes
  • 1/2       cup shredded fresh carrots dipping sauce
  1. In small bowl, combine 2 tablespoons brown sugar, salt, black pepper and red pepper flakes. Sprinkle evenly over short rib slices, gently rubbing into both sides. Place in re-sealable plastic bag.
  2. In bowl, whisk cooking wine, sesame oil, garlic paste, soy sauce and remaining brown sugar. Pour half of mixture into bag with meat and add 1/4 cup green onions. To marinate, refrigerate at least 1 hour, or up to 12 hours.
  3. In small saucepan, whisk remaining wine mixture and cornstarch until smooth. Bring to simmer over medium heat, whisking constantly. Cook 1 minute, or until thickened, stirring constantly. Set aside until cool. Stir in 2 tablespoons green onions.
  4. Heat grill to medium-high.
  5. Remove ribs from marinade, allowing excess to drip off. Discard marinade. Grill 1-2 minutes on each side, or until golden brown and cooked through.
  6. Cut ribs into 1-inch pieces. Serve with remaining green onions, lettuce, radishes, carrots and warm dipping sauce.

Tips: For fusion tacos, substitute corn or flour tortillas for lettuce leaves. In place of garlic paste, 2 tablespoons minced garlic can be substituted.

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Sizzling Asian Vegetable Fried Rice with Savory White Wine Glaze

Prep time: 10 minutes
Cook time: 8 minutes
Servings: 4-6, about 1 cup per portion

  • 2          tablespoons vegetable oil
  • 1          tablespoon minced fresh garlic
  • 1/2       cup fresh chopped yellow onions
  • 1          cup fresh small white mushrooms, quartered
  • 1/2       cup chopped fresh carrots
  • 1/2       cup chopped fresh zucchini
  • 1/2       cup chopped fresh red bell peppers
  • 1/2       cup chopped fresh yellow bell peppers
  • 3          cups cold, cooked, long-grain white rice
  • 1/2       cup Holland House White Cooking Wine
  • 2          tablespoons oyster sauce
  • 1/2       cup fresh green onions, sliced 1/4-inch thick
  • 2          teaspoons toasted sesame oil
  • 1/4       teaspoon ground black pepper
  1. Heat heavy-bottomed, nonstick skillet over high heat. Add vegetable oil, garlic and onions. Stir-fry 1-2 minutes, or until lightly browned. Add mushrooms, carrots, zucchini, red bell peppers and yellow bell peppers; stir-fry 3 minutes. Add rice; stir-fry 3 minutes.
  2. Add cooking wine; stir-fry 2 minutes, or until dry. Add oyster sauce; stir-fry 2 minutes. Remove from heat. Stir in green onions, sesame oil and black pepper. Transfer to dish or bowl and serve.

Tip: To turn into a main course, add cooked beef, chicken or pork and serve topped with a fried egg.

Source: Holland House

Meal Ideas 31 May 2017

Big Flavor Recipes for Summer Get-Togethers

(Family Features) From patio potlucks to backyard barbecues, summer is the ultimate time to kick back and enjoy delicious food with your favorite people. If you’re looking to add big flavor to your warm-weather menu, get inspired by these recipes from celebrity chef Jose Garces.

For a taste of Southern cooking, pair Classic Cheddar Pierogies with a buttermilk ranch sauce in Garces’s Chicken-Fried Pierogies. Also enjoy a delicious twist on an Asian favorite by serving up Garces’s Szechuan-Style Pierogies featuring savory Garlic & Parmesan Pierogies, one of 16 different varieties from Mrs. T’s Pierogies, which are the perfect canvas for your favorite ingredients and spices.

For more recipe inspiration, visit MrsTsPierogies.com.

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Chicken-Fried Pierogies

Recipe courtesy of Chef Jose Garces

Flour Dredge:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 tablespoons kosher salt
  • 2 teaspoons freshly ground black pepper
  • 1 1/2 teaspoons freshly ground white peppercorn
  • 1 teaspoon sweet paprika
  • 1 teaspoon onion powder
  • 1/8 teaspoon ground dried sage
  • 1/8 teaspoon dried thyme
  • 1/8 teaspoon cayenne pepper

Pierogies:

  • 1 box (16 ounces) Mrs. T’s Classic Cheddar Pierogies
  • 1 cup buttermilk
  • 2 eggs, lightly beaten
  • 2 cups flour dredge (recipe below)
  • canola oil
  • large kosher pickles, cut into round slices
  • ranch dressing
  1. To make flour dredge: In large mixing bowl, mix all flour dredge ingredients until thoroughly combined.
  2. To make pierogies: Bring large pot of water to boil. Place pierogies in boiling water until no longer frozen in center, about 2 minutes. Remove pierogies from water and cool in refrigerator 10 minutes.
  3. Place buttermilk, eggs and flour dredge in three separate bowls. One at a time, dip pierogies in buttermilk then in eggs and finally in flour dredge. Once all pierogies are dredged, fry in deep fryer at 350 F in canola oil, approximately 3 minutes until golden brown. Repeat flour dredge process with pickle slices and fry 3 minutes.
  4. To serve, place fried pierogies and pickles on serving plate. Serve with ranch.

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Szechuan-Style Pierogies

Recipe courtesy of Chef Jose Garces

  • 1/2 cup, plus 2 tablespoons, vegetable oil, divided
  • 3 Arbol chilies
  • 1/4 cup Szechuan chili sauce
  • 4 tablespoons, plus 2 teaspoons, fresh minced ginger, divided
  • 2 tablespoons, plus 1 teaspoon, garlic, minced (about 5 cloves), divided
  • 1/2 tablespoon Szechuan peppercorns, toasted and ground
  • 1/2 cup black bean garlic sauce
  • 2 cups chicken stock
  • 1 tablespoon thinly sliced scallion (white parts only)
  • 1 cup ground pork
  • 1 teaspoon soy sauce
  • 1 tablespoon unsalted butter
  • 1 box (16 ounces) Mrs. T’s Garlic & Parmesan Pierogies
  • 1 tablespoon peeled edamame
  • 2 tablespoons firm tofu, diced
  • 1 1/2 cups bean sprouts
  1. Place 1/2 cup oil and chilies in saucepan. Cook over low heat 2 minutes, or until chilies turn brown. Remove chilies from oil and discard oil.
  2. Add Szechuan sauce to saucepan; cook 3 minutes. Add 4 tablespoons ginger, 2 tablespoons minced garlic and ground peppercorns; cook until fragrant, about 2 minutes. Add black bean sauce and cook another 2 minutes. Add chicken stock and bring to boil. Reduce heat to simmer and cook 20 minutes. Reserve.
  3. In saute pan, heat 1 tablespoon vegetable oil over medium-high heat. Add remaining ginger, remaining garlic and scallions; cook 1 minute. Add pork and cook 5 minutes, breaking up with wooden spoon. Add soy sauce and combine. Reserve.
  4. In saute pan, melt butter and remaining vegetable oil. Add pierogies and sear lightly, about 7 minutes on each side until lightly browned. Reserve.
  5. In large saute pan, combine Szechuan sauce, ground pork mixture, seared pierogies, edamame and tofu. Cook over medium-high heat until combined, about 2 minutes. Garnish with bean sprouts.

Source: Mrs. T's Pierogies

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