recipes

Holiday 09 November 2018

Savor Simplicity

Holiday recipes worth sharing

(Family Features) Most great holiday gatherings start with great food and end with quality time spent with loved ones. This holiday season, rely on simple recipes that let you spend less time in the kitchen and more time celebrating special moments with family and friends.

As a holiday host, it may be tempting to explore complicated new recipes to lend a festive air to your seasonal celebrations. However, with the right ingredients, a simple recipe can be equally impressive. Delicious holiday dishes start with premium ingredients like Bertolli Olive Oils, which offer enough versatility to be a must-have kitchen accessory throughout the holiday season and onward. From soups to main dishes to desserts, the rich, quality flavor works for nearly every culinary occasion.

After a long day of checking items off your holiday shopping list, there’s almost nothing better than a warm bowl of quick and easy Rustic Minestrone. This vegetarian classic is the perfect mix of marinara blended with aged cheeses, kale, zucchini and beans. One of the best parts: It can be on the table in 10 minutes, meaning less time cooking and more time spent stringing up holiday lights with family.

If you’re looking for a simple way to put a new twist on your turkey, take it to the next level with a seasonal brine made with sweet Riesling, garlic cloves, thyme, fresh cranberries and olive oil. It’s a hands-off way to make a tried-and-true dish a little more special.

Finally, when it’s time to wind down the evening, delight guests by bringing back a classic dessert: chocolate chip banana bread. Served slightly warm with a side of fresh whipped cream or vanilla bean ice cream, it’s a sweet finish to any gathering that family and friends are sure to love.

Find more simple recipes to enjoy during the holidays at Bertolli.com.
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Rustic Minestrone

  • 3          tablespoons Bertolli Extra Virgin Olive Oil, divided
  • 1          small zucchini, sliced in 1/2-inch half moons
  • 2          cups tightly packed, thinly sliced Tuscan kale leaves
  • 1          jar (23 ounces) Bertolli Rustic Cut Three Cheese with Aged Asiago, Romano and Parmesan Sauce
  • 1          carton (32 ounces) vegetable broth
  • 1          can (15 ounces) cannellini beans, rinsed
  • 1/3       cup shaved Parmigiano Reggiano cheese
  1. In 6-quart pot over medium-high heat, heat 2 teaspoons oil. Add zucchini and kale; cook, stirring frequently, about 1-2 minutes, or until kale begins to wilt. Reduce heat to medium; add sauce, broth and beans. Simmer 5-7 minutes, or until heated. Top with shaved cheese before serving.

Tips: Substitute garbanzo beans, kidney beans, pinto beans or tri-bean blend for cannellini beans. For heartier soup, add 3 cups (9 ounces) refrigerated tortellini pasta with broth and beans. Simmer soup 8-10 minutes more, or until pasta is cooked through.

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Chocolate Chunk Banana Bread

Recipe courtesy of Justin Schuble on behalf of Bertolli Olive Oil

  • 3/4       cup Bertolli Olive Oil, plus additional for coating pan
  • 3          ripe medium bananas, divided
  • 1/2       cup applesauce
  • 1          large egg
  • 1          large egg white
  • 1          teaspoon vanilla extract
  • 1 1/2    cups all-purpose flour
  • 1          cup sugar
  • 1/2       teaspoon baking soda
  • 1/2       teaspoon salt
  • 1/2       teaspoon cinnamon
  • 1/2       cup semi-sweet chocolate chunks or chips
  • 1/4       cup nut spread
  1. Heat oven to 350° F.
  2. Coat 9-by-5-inch loaf pan with olive oil.
  3. In mixing bowl, mash 2 bananas. Add applesauce, egg, egg white and vanilla to bananas and whisk.
  4. In separate bowl, combine flour, sugar, baking soda, salt and cinnamon. Slowly add wet ingredients to dry ingredients and mix. Add olive oil slowly and mix until combined.
  5. Fold in chocolate chunks. Pour batter into loaf pan.
  6. Heat nut spread in microwave until it reaches pourable consistency. Swirl spread into top of batter. Thinly slice long, flat strips of banana. Add slices to top of batter for decoration.
  7. Place loaf pan in oven and bake 1 hour. Remove bread and cool before slicing.

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Cranberry Riesling Brined Turkey

  • 1          quart water
  • 6          bay leaves
  • 2          tablespoons whole black peppercorns
  • 1          tablespoon mustard seeds
  • 1 1/2    cups kosher salt
  • 1          bottle (750 milliliters) Riesling wine
  • 2          large shallots, thinly sliced, divided
  • 8          cloves garlic, crushed but left in skins
  • 1          bunch fresh thyme, divided
  • 2          cups fresh cranberries, slightly crushed, divided
  • 1          turkey (16 pounds), giblet package and neck removed
  • ice water, for covering turkey
  • 1/2       cup Bertolli Mild Olive Oil
  • salt, to taste
  • pepper, to taste
  1. In pot, bring water, bay leaves, peppercorns, mustard seeds and kosher salt to boil. Stir until salt is dissolved. Cool to room temperature.
  2. Pour brine into 5-gallon stock pot or container. Pour in wine then add one shallot, garlic, thyme (reserving some for stuffing turkey) and 1 cup cranberries. Slowly lower in turkey.
  3. Pour ice water into pot to cover turkey. Place lid on pot and refrigerate at least 24 hours.
  4. Heat oven to 500° F. Remove turkey from brine, pat dry and stuff with reserved shallot, thyme and cranberries.
  5. Place turkey in roasting pan. Generously massage olive oil into skin of turkey. Sprinkle with salt and pepper, to taste. Use kitchen twine to tie legs together so turkey will keep its shape. Place in roasting pan and roast 20 minutes. Lightly brush skin again with olive oil, reduce heat to 350° F and roast until internal temperature reaches 155-160° F on meat thermometer.
  6. Allow turkey to rest, loosely covered with foil, 30 minutes before carving.

Photo courtesy of Getty Images (Cranberry Riesling Brined Turkey)

Source: Bertolli Olive Oil

Meal Ideas 11 June 2018

Brighten and Awaken Summer Flavors

(Family Features) Summer provides an abundance of delicious, fresh-picked flavors, giving home chefs plenty of opportunities to use them in both classic recipes and newfound favorites. From sides to salads to smoothies and everything in between, summer is all about creating dishes that taste tempting, bright and balanced.

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Using seasonal ingredients, like peaches and other sun-ripened fruits, can help play up the bounty of summer for all types of eating occasions. However, with a wide variety of available choices, it can be a dizzying task to select recipes you’ll want to make again and again.

This summer, Nature’s Intent Organic Apple Cider Vinegar and celebrity chef Candice Kumai – also known as the “Golden Girl of Wellness” – recommend these make-at-home recipes to help brighten and awaken the best flavors at your table.

“Apple cider vinegar is my favorite natural way to cook, look and feel my very best for all of summer,” Kumai said. “These recipes feature its powerful benefits and bright taste, which awaken summertime cooking.”

Kumai recommends her Carrot Beauty Noodles as a show-stopping side dish to accompany main courses throughout the summer, while a light and savory Miso Kale Caesar Salad can curb and satisfy appetites before dinner. Meanwhile, the fresh-and-fruity versatility of this Peach Smoothie means you can enjoy it at breakfast, as a nutritious midday snack or even for dessert.

All three recipes feature Nature’s Intent Organic Apple Cider Vinegar, which is raw, unfiltered, made with the mother and can be a chef’s secret ingredient to brighten and awaken taste buds to the true flavors of food by enhancing your favorite recipes during the summer or any time of year. Because it’s crafted with care, the clean, crisp flavors provide a difference you can see and taste while helping add a perfect sweet-and-sour balance to traditional meals as well as new favorites.

With so many fresh, delicious choices, summer is the perfect opportunity to make the most of flavors in almost anything you’re making, but selecting the right recipes and ingredients can be the first step toward truly soaking up the brightness of the season.

Find more tips and recipes for enjoying summer flavors at NaturesIntentVinegars.com, and find Nature’s Intent on Facebook, Instagram and Pinterest.

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Carrot Beauty Noodles

Recipe courtesy of Candice Kumai
Prep time: 20 minutes
Cook time: 20 minutes
Servings: 2

  • 2          cups cooked brown rice or quinoa
  • 3          tablespoons organic red miso paste
  • 3          tablespoons Nature’s Intent Organic Apple Cider Vinegar
  • 1/4       cup rice vinegar
  • 2          tablespoons roasted sesame oil
  • 2          teaspoons honey
  • 2          teaspoons freshly grated ginger
  • 2          tablespoons reduced-sodium tamari or soy sauce
  • 9          cups spiralized carrots
  • 2          cups shelled organic edamame
  • 1          avocado, cubed
  • 2          tablespoons fresh mint (leaves removed from stems)
  • 2          tablespoons ground sesame seeds
  1. Cook rice or quinoa according to package directions.
  2. In medium mixing bowl, add red miso paste, apple cider vinegar, rice vinegar, roasted sesame oil, honey, ginger and tamari or soy sauce. Whisk well to combine. Add spiralized carrots, edamame and cooked rice or quinoa. Toss well to coat.
  3. Garnish with avocado cubes, fresh mint leaves and ground sesame seeds.

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Peach Smoothie

Recipe courtesy of Candice Kumai
Prep time: 5 minutes
Servings: 2

  • 2 1/2    cups unsweetened almond milk
  • 1/2       frozen banana
  • 3/4       cup sweet-potato puree
  • 3          cups frozen organic peaches
  • 1/4       teaspoon freshly ground ginger
  • 1/4       teaspoon cinnamon
  • 1          scoop collagen powder
  • 1-2       tablespoons Nature’s Intent Organic Apple Cider Vinegar
  1. In blender, combine almond milk, banana, sweet-potato puree, peaches, ginger, cinnamon, collagen powder and apple cider vinegar; blend until smooth. Serve immediately.

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Miso Kale Caesar Salad

Recipe courtesy of Candice Kumai
Prep time: 15 minutes
Cook time: 20 minutes
Servings: 2

Dressing:

  • 1/4       cup tahini paste (ground sesame seed paste)
  • 1/4       cup organic red or white miso paste
  • 1/4       cup rice vinegar
  • 1          teaspoon honey or maple syrup
  • 3          tablespoons Nature’s Intent Organic Apple Cider Vinegar

Salad:

  • 1          large bunch finely chopped curly kale, destemmed
  • 1/2       cup (about 1 ear) raw white corn, shaved off cob
  • 2          cups daikon radish (about 1/2 radish), peeled, halved and thinly sliced into half-moons
  • 2          ripe avocados, halved, pitted, peeled and cut into 3/4-inch cubes
  • 2          tablespoons baked hemp seeds

Optional toppings:

  • 8          ounces wild salmon, grilled
  • 8          ounces organic tofu, grilled and cubed
  1. To make dressing: In medium mixing bowl, whisk tahini paste, organic miso paste, rice vinegar, honey and apple cider vinegar.
  2. Add kale, corn and daikon radish. Toss well to coat with dressing.
  3. Serve topped with cubed avocado, hemp seeds and salmon or tofu, if desired.

Source:  Nature’s Intent

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

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