recipes

Meal Ideas 23 October 2019

Welcome the World to Your Kitchen

(Family Features) As a physical representation of cultures and regions from around the world, food can be more than just sustenance – it can connect you and your kitchen to faraway places. Whether you have opportunities to travel the globe or prefer to stick closer to home, foods can bring the heritage of other countries right to your own plate.

To take your own taste tour of the globe, consider these plant-based recipes including Sabra Hummus. More than just a dip, hummus can serve as a canvas for a variety of flavors. Working as a transformative ingredient to elevate nearly any dish, hummus is an ideal base for exploring a world of flavor in your kitchen. 

For example, these Vegetarian Spicy Noodles combine angel hair pasta and a soy-hummus sauce that’s creamy and rich with distinct Thai flavors. Chipotle Hummus and Mushroom Tacos provide a meatless version of a south-of-the-border favorite with a rich umami base topped with fresh cabbage and lime. 

Visit Sabra.com to discover the many ways that hummus can be more than a dip.

Vegetarian Spicy Noodles

Prep time: 10-15 minutes
Cook time 10-15 minutes
Servings: 2

Sauce:

  • 4          tablespoons soy sauce
  • 2          tablespoons sugar
  • 1/2       cup water
  • 6          tablespoons Sabra Supremely Spicy Hummus, plus additional for garnish
  • 4          quarts water
  • 3          ounces dry angel hair pasta
  • 1          tablespoon minced fresh garlic
  • 2          cups thinly sliced bell pepper
  • 1          cup thinly sliced cherry tomatoes
  • 1          tablespoon thinly sliced Thai basil, divided
  • 1          tablespoon sliced scallions, divided
  1. To make sauce: In large frying pan over medium heat, cook soy sauce, sugar, water and hummus 1-2 minutes until hot and mixed together.
  2. To make noodles: Bring water to boil.
  3. Add pasta to boiling water and cook 5 minutes, or until tender. Strain noodles.
  4. Add garlic, bell peppers and cherry tomatoes to sauce. Let simmer 2 minutes. Add noodles and mix to fully coat noodles, 1-2 minutes. Add 1/2 tablespoon basil and 1/2 tablespoon scallions; reserve remainder for garnish.
  5. Place noodles in bowls and top with hummus and remaining basil and scallions.

Chipotle Hummus and Mushroom Tacos

Prep time: 10-15 minutes
Cook time: 10 minutes
Servings: 2

Chipotle Hummus:

  • 6          tablespoons Sabra Classic Hummus
  • 1/2       teaspoon ground chipotle, dried

Slaw:

  • 1/4       cup finely shredded purple cabbage
  • 1/2       teaspoon chopped fresh cilantro
  • 1/4       teaspoon lime juice
  • 1/8       teaspoon salt

Mushrooms:

  • 1/2       tablespoon olive oil
  • 8          ounces sliced mushrooms (brown or white)
  • 1/4       teaspoon salt
  • 1/8       teaspoon black pepper
  • 4          small tortillas (corn or flour)
  • 1/2       ounce feta cheese (optional)
  1. To make chipotle hummus: In small bowl, mix hummus and ground chipotle; set aside.
  2. To make slaw: Cut cabbage into quarters to easily remove core; thinly slice. In small mixing bowl, combine cabbage, cilantro, lime juice and salt. Using clean hands, crunch or squeeze together ingredients to bruise cabbage and incorporate.
  3. To make mushrooms: In large frying pan, heat olive oil over high heat. Add mushrooms, salt and pepper. Cook about 6 minutes until all sides of mushrooms are browned. Remove mushrooms from pan.
  4. Using hot pan, add tortillas one at a time to warm up, about 20 seconds on each side.
  5. Spread tortillas with chipotle hummus. Place hot mushrooms in centers of tortillas. Top with slaw and feta cheese, if desired.

Source: Sabra

Videos 13 August 2019

Biscuit-Sausage Mushroom Casserole

When you need a breakfast to feed a large group, this Biscuit-Sausage Mushroom Casserole is a perfect option. The savory aromas of sausage and bacon are almost sure to have your guests standing in line with a plate and fork in hand.

For more breakfast recipes, visit Culinary.net.

Watch video to see how to make this recipe!


 Biscuit-Sausage Mushroom Casserole

  • 1          package (16 ounces) pork sausage
  • 1          package (12 ounces) bacon, chopped
  • 8          tablespoons butter, divided
  • 1/2       cup flour
  • 4          cups milk
  • 1          package (8 ounces) mushrooms, sliced
  • 12        eggs
  • 1          can (5 ounces) evaporated milk
  • 1/2       teaspoon salt
  • nonstick cooking spray
  • 1          can (12 ounces) flaky biscuits
  1. In pan over medium-high heat, cook pork sausage until thoroughly cooked, stirring frequently. Remove from heat and drain sausage. Set aside.
  2. Chop bacon into small pieces. In separate pan over medium-high heat, cook bacon until thoroughly cooked. Remove from heat and drain bacon. Set aside.
  3. In saucepan over medium heat, melt 6 tablespoons butter. Add flour; whisk until smooth. Cook on low heat 1 minute, stirring constantly. Gradually stir in milk. Cook until bubbly and thickened. Add sausage, bacon and mushrooms; mix well. Set aside.
  4. In large bowl, combine eggs, evaporated milk and salt. Using whisk, beat until blended.
  5. In saucepan over medium heat, melt remaining butter. Add egg mixture; cook until firm but moist, stirring occasionally.
  6. Heat oven to 350° F.
  7. Spray 13-by-9-inch baking dish with nonstick cooking spray.
  8. Spoon half the egg mixture into bottom of baking dish. Top with half the gravy mixture. Repeat layers.
  9. Separate biscuit dough and cut into quarters. Top sauce with biscuit quarters, points facing up.
  10. Bake 20-25 minutes, or until mixture is heated and biscuits are golden brown.

See more videos!

Meal Ideas 26 March 2019

Sustainable Eating Made Easy

(Family Features) The needs of grocery shoppers are seemingly always evolving, and now more than ever, they want to know where and how their food is produced and what impact it has on the environment. This is commonly referred to as “sustainable eating,” and its popularity is growing among shoppers.

Plant-based diets are a tenet of sustainable eating and mushrooms are often included as part of the movement. Known for their inherent umami flavor and nutrition properties, mushrooms are recognized for their unique growing process and need for minimal natural resources used during production, which makes mushrooms both healthy on the plate and gentle on the planet.

In addition, mushrooms are a versatile ingredient, and with so many fresh varieties to choose from, it’s simple to incorporate them into most meals. Three Mushroom and Garlic Grilled Pizza can satisfy the entire family, while favorites like Sauteed Mushroom and Sun-Dried Tomato Avocado Toast may hit the spot morning, noon and night, and quick sides such as Roasted Mushroom and Wheat Berry Salad can be an easy addition to dinner plates.

For more information on mushroom sustainability as well as additional recipes, visit mushroomcouncil.com .

Roasted Mushroom and Wheat Berry Salad

Recipe courtesy of the Mushroom Council
Servings: 4

  • 8          ounces white button mushrooms, halved
  • 1          tablespoon extra-virgin olive oil
  • 1/2       teaspoon kosher salt
  • 1/4       teaspoon ground black pepper
  • 2          cups cooked wheat berries, warm
  • 2          green onions, sliced
  • 2          tablespoons dried cranberries, chopped

Dressing:

  • 2          tablespoons extra-virgin olive oil
  • 2          tablespoons fresh orange juice
  • 1          teaspoon curry powder
  • 1/4       teaspoon kosher salt
  1. Heat oven to 400° F.
  2. Place mushrooms on baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat. Bake 10 minutes.
  3. Carefully stir mushrooms and bake 5 minutes until tender. Transfer mushrooms to medium bowl. Add wheat berries, green onions and cranberries.
  4. To make dressing: In small bowl, whisk olive oil, orange juice, curry powder and salt; pour over salad. Toss to mix. Serve warm.

Sauteed Mushroom and Sun-Dried Tomato Avocado Toast

Recipe courtesy of the Mushroom Council
Servings: 4

  • 1          tablespoon extra-virgin olive oil, plus additional, for drizzling
  • 1/4       cup chopped sun-dried tomatoes
  • 8          ounces sliced button mushrooms
  • 1/4       cup water
  • 1/2       teaspoon fresh thyme leaves kosher salt, to taste
  • 2          ripe avocados, pitted, peeled and sliced
  • 4          slices toasted bread
  • shaved Parmesan cheese
  1. In skillet, heat 1 tablespoon oil over medium heat. Add tomatoes and cook 1 minute. Add mushrooms and gently incorporate with tomatoes. Add water and stir well until water evaporates and mushrooms darken and become tender, about 4 minutes. Add thyme and salt, to taste. Set aside to cool.
  2. To assemble, gently smash half of each avocado over one slice of toast. Top each slice of toast with mushroom mixture. Top each with Parmesan cheese and drizzle with olive oil before serving.

Three Mushroom and Garlic Grilled Pizza

Recipe courtesy of the Mushroom Council
Servings: 4

Sauce:

  • 1          tablespoon unsalted butter
  • 4          garlic cloves, minced
  • 5          basil leaves, minced
  • 2          tablespoons all-purpose flour
  • 3/4       cup half-and-half
  • 2          tablespoons grated Parmesan cheese
  • 1/2       teaspoon fine sea salt
  • 1/4       teaspoon ground black pepper
  • 2          tablespoons extra-virgin olive oil
  • 3          ounces crimini mushrooms, sliced
  • 3          ounces shiitake mushrooms, stemmed and sliced
  • 3          ounces white button mushrooms, sliced
  • 1          ounce dry white wine or chicken stock
  • 1/4       teaspoon fine sea salt
  • pizza dough (14 inches)
  • olive oil
  • nonstick cooking spray
  • 4          ounces whole milk mozzarella cheese, chopped
  • shaved Parmesan, for garnish
  • basil leaves, for garnish
  1. Heat grill to medium-high heat, about 425° F.
  2. To make sauce: In medium skillet over medium-high heat, melt butter. Whisk in garlic and basil; cook 1 minute. Sprinkle in flour while quickly whisking to form paste.
  3. Reduce heat to medium. Slowly pour in half-and-half while continuing to whisk until there are no clumps. Increase heat slightly to bring to simmer. Stir as mixture thickens into sauce, about 1 minute. Remove from heat. Stir in Parmesan cheese, salt and pepper; set aside.
  4. In large skillet over medium-high heat, heat olive oil. Add mushrooms and cook until they begin to turn tender, about 2 minutes. Carefully pour in wine or stock and continue cooking until liquid evaporates, about 1 minute. Sprinkle with salt.
  5. Stretch dough to make 14-inch pizza. Brush grill grates generously with olive oil. Place dough on grill and let cook about 3 minutes, until underside is browned and dough removes easily from grill. While removing dough from grill, flip it onto baking sheet sprayed with nonstick cooking spray so cooked side is up.
  6. Spread sauce over pizza and evenly cover in mushrooms. Add mozzarella cheese.
  7. Return pizza to grill, topping-side up. Close lid and let cook 3-5 minutes. Once top crust browns and cheese melts and bubbles, remove from grill. Let rest 2-3 minutes.
  8. Garnish with Parmesan and basil leaves; slice to serve.

The Mushroom Sustainability Story: Water, Energy and Climate Environmental Metrics (Infographic caption)

Source:  Mushroom Council

Meal Ideas 19 February 2019

A Winning Strategy

Sensible tips for healthy eating

(Family Features) With so many social events that revolve around food, it’s not easy to get a fresh start on making healthy food choices. However, with a little thought and planning, you can prevent taking your body on a roller coaster ride – without having to choose between food deprivation and satisfaction.

“Whether you are hosting an event or attending someone else’s celebration, planning ahead can help you stay on track,” said Mitzi Dulan, a registered dietitian and nationally recognized nutrition and wellness expert. “Having quick and simple strategies and recipes on hand makes it easy to eat well and keep you feeling great.”

Put a winning plan in place to take a new look at your approach to eating smart with these tips from Dulan, who is the team nutritionist for the World Series champion Kansas City Royals.

Don’t skip meals.
Although skipping breakfast may seem like a good way to cut calories, it’s a plan that can actually backfire, making you hungrier as the day wears on, and more likely to overeat or sneak unhealthy snacks. Start each day with a well-rounded breakfast to fuel your body. Apply a similar approach to events later in the day, as well. You may be tempted to skip a meal so you can enjoy the treats at a party, but chances are you’ll end up overdoing it with high-calorie indulgences, so make sure you fuel up ahead of time.

Love what you eat.
Be mindful of the food you eat and make every bite count. Enjoying each delicious taste will make it easier to stick to a sensible eating plan. For the foods you do love, look for ways to make them better – better for you, that is. For example, if pizza is your weak spot, substitute a lower-calorie crust, such as Flatout Flatbread. Then choose toppings wisely to amp up the flavor while managing added fat and calories.

Eat smaller portions.
When you simply must indulge, you may be surprised to hear “go ahead,” but to do so in moderation. One clever way to keep your portions small: use a tablespoon, not a serving spoon to dish out portions. Then eat slowly so your body has time to tell your brain you’re full.

Get your fill in healthy ways.
Overeating often comes down to a very basic cause: hunger. Becoming more conscious of how you answer your hunger will help you stay on track. Drinking water before and during events will help to fill you up so you are less likely to consume excess calories. Snacking throughout the day can also help keep hunger at bay; several small, healthy snacks, such as a handful of nuts or trail mix, can help keep you feeling full. Also, remember to stop eating when you feel satisfied, but before you feel full.

To find a Flatout Flatbread retailer near you, visit FlatoutFinder.com.

Barbecue Chicken Flatbread Pizza

Recipe created by Mitzi Dulan, RD

  • non-stick baking spray
  • 2 Flatout Flatbreads
  • 1/2 cup barbecue sauce
  • 1/3 cup cheddar cheese, shredded
  • 1/3 cup mozzarella cheese, shredded
  • 6 ounces grilled chicken breast, torn into pieces
  • 1 tablespoon red onion, diced
  • 1 tablespoon cilantro, chopped
  1. Heat oven to 400°F.
  2. Spray large baking sheet with non-stick baking spray. Place flatbreads on baking sheet. On each flatbread, evenly spread 2 tablespoons barbecue sauce.
  3. Sprinkle both cheeses over flatbreads. Mix remaining barbecue sauce with grilled chicken and place on pizzas. Top with diced onion. Bake 5 minutes. Sprinkle cilantro on top and serve.

Thin Crust Pepperoni Pizza

  • 1 Flatout Flatbread Artisan Thin Pizza Crust
  • 1/4 cup chunky red sauce
  • 3 slices provolone cheese
  • 1/4 cup mozzarella, shredded
  • 30 pepperoni mini slices
  1. Heat oven or grill to 375°F.
  2. Place flatbread on cookie sheet. Bake 2 minutes. Remove from oven. Spread sauce on flatbread. Lay provolone on top of sauce. Top with mozzarella and pepperoni. Return to oven and bake 4 more minutes, or until cheese melts.
  3. Grilling method: Heat grill to 375°F. Pre-bake flatbread on grill for 2 minutes. Remove from grill. Spread sauce on flatbread. Lay provolone on top of sauce. Top with mozzarella and pepperoni. Return flatbread to grill. Close lid. Grill for 4 minutes, or until cheese melts.

Arugula Mushroom Flatbread Pizza

  • 1 Flatout Flatbread
  • 1/2 cup mushrooms, cooked
  • 1/2 cup arugula
  • 6 grape tomatoes
  • 1 tablespoon Parmesan cheese, grated
  • 1 1/2 teaspoons fat-free balsamic vinegar
  1. Heat grill or oven to 375°F.
  2. Pre-bake flatbread for 2 minutes. Remove.
  3. Warm mushrooms in microwave or pan. Top flatbread with arugula, tomatoes and mushrooms. Sprinkle with cheese and drizzle with balsamic vinegar. Cut into slices.

Thin Crust Egg, Sausage and Pepper Breakfast Pizza

  • 1 Flatout Flatbread Artisan Thin Pizza Crust
  • 1/2 cup cheddar cheese
  • 2 eggs, lightly scrambled
  • 3 ounces sausage, cooked and crumbled
  • 2 ounces yellow peppers, diced
  • 2 ounces red peppers, diced
  1. Heat oven to 375 F.
  2. Place flatbread on cookie sheet. Bake for 2 minutes. Remove from oven. Top flatbread with cheese, scrambled egg, sausage and peppers. Return to oven and bake 4 more minutes, or until cheese melts.
  3. Grilling method: Heat grill to 375 F. Pre-bake flatbread on grill for 1-2 minutes. Remove from grill. Top flatbread with cheese, scrambled egg, sausage and peppers. Return to grill. Close lid. Grill 4 more minutes, or until cheese melts.

Source: Flatout Flatbread

Healthy 30 January 2019

6 Drinks to Sip Your Way to Wellness

(Family Features) Stir up sippable, flavorful drinks and snacking soups for easy ways to add more wellness to your day. Start with robust flavors like turmeric, cayenne and ginger then pair with wholesome ingredients like pineapple, dandelion greens and cucumber to create delicious sips to help you awaken, stay energized or replenish.

Fill your glass (or mug) with a breakfast boost to jumpstart your morning, a smoky sipping broth for an afternoon pick-me-up or an evening elixir to help rebalance after a busy day.

Find more easy ways to add wellness to your day at McCormick.com or check out McCormick on Facebook and Pinterest.

Morning Jumpstart

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  • Spiced Cucumber and Apple Morning Boost – Start the day right with this fresh, homemade drink. This invigorating wake-me-up blends clementine, cucumber and Granny Smith apple with ice, while a pinch of red pepper brings the zing.

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  • Fizz ’n’ Fruit Energizer – Your morning can get a boost with this citrusy refresher, mixing sparkling clementine juice with muddled apple and cucumber, and a splash of cayenne-spiked simple syrup.

Afternoon Sip

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  • Smoky Avocado and Mushroom Drinkable Soup – This satisfying, snackable soup combines fragrant smoky chipotle pepper with creamy avocado and fresh cucumbers. Top it off with chopped oyster mushrooms sauteed with herbs and pistachios.

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Evening Elixir

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  • Ginger, Turmeric and Beet Sipping Elixir – Rebalance at the end of the day with a tangy, spiced sipping elixir over ice. With ingredients like ginger, turmeric and apple cider vinegar, it’s loaded with nutritional goodness. Transform it into a tasty Old Fashioned cocktail with the addition of bourbon, orange liqueur, sugar and a maraschino cherry garnish.

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Source: McCormick

Meal Ideas 15 November 2018

Bold Flavor Boosts for Tradition-Worthy Holiday Meals

(Family Features) Holiday gatherings provide perfect opportunities to get creative in the kitchen. Spending quality time with family and friends over an unforgettably delicious meal is what the holiday season is all about, after all. Make sure to be the one everyone is raving about because you've brought something new and delicious to your event by transforming ordinary seasonal recipes with a clever, bold twist.

At first, changing a classic family recipe or whipping up a new, taste-tempting holiday dish may seem daunting. However, balancing taste and complexity doesn't need to be stressful. Simplify recipe planning with one versatile ingredient that provides a bold boost and creates real crowd pleasers: cooking wines.

Now is the time to make cooking wine a must-have in your kitchen essentials. Using a wine specially made for cook­ing provides consistent, momentous flavor, as it withstands high cooking temperatures and has a long shelf life. One option to try this season is Holland House Cooking Wines, with a long and delicious history of adding rich, robust flavor to a wide variety of culinary applications.

These cooking wines are perfect for plenty of recipes and come in savory and flavor-boosting varieties including: Marsala, imparting a sweet-wine flavor with hints of hazelnut; Red, offering a smooth, medium-bodied finish; White, featuring a slightly dry but distinct profile; and Sherry, offering a mild flavor with hints of nut and caramel.

If you're looking for recipe inspiration for your holiday feast, you can experience the bold flavors of Holland House with these soon-to-be holiday favorites. Serve Garlic and Herb Lamb Chops with Marsala Mushroom Sauce as your entree alongside Asiago and Bacon Orzo Medley. For a dessert no one can say no to, try scrumptious Buttered Pound Cake with Sherry Mascarpone and Soaked Berries.

Visit hollandhouseflavors.com for more taste-tempting holiday recipes.


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Garlic and Herb Lamb Chops with Marsala Mushroom Sauce

Prep time: 30 minutes
Cook time: 30 minutes plus marinating
Servings: 7 (about 2 lamb chops per serving)

  • 2 tablespoons fresh rosemary, chopped
  • 4 teaspoons fresh garlic,minced, divided
  • 1 tablespoon lemon zest, grated
  • 3/4 cup Holland House Marsala Cooking Wine, divided
  • 2 tablespoons extra-virgin olive oil
  • 2 racks of lamb (approximately 3-4 pounds), trimmed and cleaned

Marsala Mushroom Sauce:

  • 1 tablespoon butter
  • 1 pound fresh baby bella or cremini mushrooms, cleaned
  • 2 tablespoons fresh shallots, thinly sliced
  • 1/2 cup beef stock
  • 1 teaspoon Dijon mustard
  • salt, to taste
  • pepper, to taste
  • 1 tablespoon fresh parsley, chopped
  1. In large bowl, combine rosemary, 3 teaspoons garlic, lemon zest, 1/4 cup cooking wine and olive oil. Add racks of lamb, meat-side up, and cover bowl. Marinate 6-24 hours. After marinating, heat oven to 400° F. Transfer racks of lamb to heated, oven-proof saute pan on stovetop and sear each side 2 minutes until golden brown.
  2. Transfer oven-proof saute pan with lamb to heated oven and cook approximately 10 minutes, or until lamb reaches 135° F in center. Remove pan from oven and take lamb out of pan to rest.
  3. To make Marsala Mushroom Sauce: In same pan, melt butter over medium heat; add mushrooms and saute. Add shallots and remaining garlic, cooking until fragrant. Deglaze with remaining cooking wine. Add beef stock and whisk in Dijon mustard. Season with salt and pepper, to taste, and cook 2 minutes to reduce and thicken.
  4. Carve racks of lamb by cutting between ribs. Serve drizzled with Marsala Mushroom Sauce. Garnish with parsley.

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Asiago and Bacon Orzo Medley

Prep time: 5 minutes
Cook time: 10 minutes
Servings: 11 (about 1/2 cup per serving)

  • 4 ounces bacon, chopped
  • 4 ounces white onion, diced
  • 1 teaspoon garlic, minced
  • 2 cups fresh asparagus tips
  • 2 cups cherry tomatoes, halved
  • 1/4 cup Holland House White Cooking Wine
  • 1/4 cup chicken stock
  • 3 cups orzo, cooked according to package directions
  • 1/2 cup shaved Asiago cheese
  • salt, to taste
  • pepper, to taste
  1. In large saucepan, cook bacon over medium heat until crisp. Add onions and garlic to pan with bacon and saute until fragrant and soft. Cook onions until translucent.
  2. Add asparagus tips, cherry tomatoes, chicken stock and cooking wine to saucepan and deglaze.
  3. Add cooked orzo and Asiago cheese, stirring to combine. Cook 2 minutes. Season with salt and pepper, to taste.

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Buttered Pound Cake with Sherry Mascarpone and Soaked Berries

Prep time: 5 minutes
Cook time: 15 minutes plus marinating
Servings: 10 (2 pieces per serving)

  • 3/4 cup fresh raspberries
  • 3/4 cup fresh blueberries
  • 3/4 cup fresh blackberries
  • 1/2 cup Holland House Sherry Cooking Wine, divided
  • 1 teaspoon lemon juice
  • 1 teaspoon lemon zest, grated
  • 2 tablespoons honey
  • 1 cup mascarpone cheese
  • 1 1/2 cups heavy whipping cream
  • 2 tablespoons sugar
  • 2 tablespoons butter
  • 1 pound cake, cut into 20 pieces
  1. In medium bowl, combine rasp-berries, blueberries, blackberries, 1/3 cup cooking wine, lemon juice, lemon zest and honey. Cover bowl and marinate at room temperature 30 minutes.
  2. In mixer, whip mascarpone by slowly adding heavy whipping cream, sugar and remaining cooking wine. Once thoroughly mixed, whip to stiff peaks.
  3. Butter both sides of each piece of pound cake and add to saute pan. Over medium heat, brown both sides of cake until golden. Place two pieces of toasted pound cake in individual serving dishes and let cool.
  4. Place dollop of whipped mascarpone on pound cake pieces. Garnish with marinated berries.

Source: Holland House Cooking Wines

Meal Ideas 28 September 2018

Simple Yet Stunning: Set the menu for easy entertaining

(Family Features) One of the best-kept chef secrets to hosting the most memorable at-home parties is keeping the food simple and adding small details to make it special. After all, a host who isn’t hard at work in the kitchen is a host who can spend more time with guests.

One way to make every minute in the kitchen count and provide crowd-pleasing food is by using wholesome, quality core ingredients like olive oil, fresh bread, cheese and artisan chocolate to create flavorful dishes that are easy to prepare, and leave you with more time to enjoy what matters most: moments with the ones you love.

When it comes to cooking, focus on the essentials and the highlights of each dish. Building recipes around quality ingredients, such as Bertolli Extra Virgin Olive Oil, makes it easy to create show-stopping dishes time and time again. Planning ahead is key to entertaining, but when it comes to cooking, make things quick and easy with a little help from powerhouse ingredients that lend themselves well to a variety of flavors and preparations.

In keeping things simple, use olive oil to add a little extra zest and create dishes that pop off the plate, like this recipe for Beet Hummus. Or if you’re looking for something comforting and wholesome, indulge in this creamy Tomato Soup with Olive Oil Croutons. For a larger event, try Mushroom Carpaccio and Creamed Spinach Au Gratin, which can leave a lasting impression on your guests. To top it all off, go for this Bitter Chocolate and Pistachio Cream Dessert for a perfect way to end a meal.

Make every moment count and find more simple recipes at Bertolli.com.
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Tomato Soup with Homemade Olive Oil Croutons

Prep time: 10 minutes

  • 4          tomatoes
  • 3          grilled red bell peppers in oil
  • 1          shallot
  • 1/2       cup Bertolli Extra Virgin Olive Oil, plus additional for brushing on bread
  • 3          tablespoons sherry vinegar
  • 1          clove garlic
  • 10        basil leaves
  • salt, to taste
  • pepper, to taste
  • 4          slices crusty bread
  1. Cut small cross in bottom of tomatoes and submerge in boiling water 30 seconds. Let tomatoes cool in ice water 30 seconds then remove skins.
  2. In blender, blend tomatoes, red bell peppers, shallot, extra-virgin olive oil, vinegar, garlic, basil, salt and pepper, to taste, until mixture is smooth. Add mixture to large pot and heat, stirring frequently.
  3. Cut bread slices, brush with olive oil and grill 2 minutes per side over medium-high heat until visible grill marks have formed.

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Healthy Beet Hummus

Prep time: 15 minutes

  • 3          beets
  • salt, to taste
  • Bertolli Extra Virgin Olive Oil
  • 2          cups canned chickpeas
  • 2          tablespoons sesame seed paste or tahini
  1. Heat oven to 375° F.
  2. Peel beets and boil until soft; season with salt and olive oil.
  3. Puree beets with chickpeas and sesame seed paste until a uniform paste forms. Transfer to oven-safe serving dish. Bake 10 minutes and serve.

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Mushroom Carpaccio and Creamed Spinach Au Gratin

Prep time: 15 minutes

Mushroom Carpaccio:

  • 2 1/4    cups cremini mushrooms
  • Bertolli Extra Virgin Olive Oil
  • salt, to taste

Creamed Spinach:

  • 2 1/4    cups spinach
  • 1/2       cup heavy cream
  • salt
  • pepper
  • Parmesan cheese
  1. To make Mushroom Carpaccio: Heat oven to 400° F.
  2. Clean mushrooms and cut into thin slivers.
  3. Season with olive oil and salt. Set aside.
  4. To make Creamed Spinach: Boil spinach 2 minutes, strain and place it into saucepan, over cream. Cook 5 minutes.
  5. In blender, puree mixture and pour over Mushroom Carpaccio.
  6. Grate Parmesan cheese over entire dish; bake 5 minutes.

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Bitter Chocolate and Pistachio Cream Dessert

Prep time: 15 minutes

  • 1/2       cup, plus 1 tablespoon, sweetened condensed milk
  • 1/2       cup brown sugar
  • 1 1/2    tablespoons Bertolli Extra Virgin Olive Oil, plus additional for pistachio cream
  • 4          ounces dark chocolate
  • 1 1/4    cups shelled pistachios
  1. In saucepan, combine condensed milk and sugar; cook over low heat, stirring until mixture takes on toasted color.
  2. Add olive oil and dark chocolate; continue to stir until fully combined.
  3. Line 9-by-5-inch loaf pan with parchment paper and spread mixture into pan. Refrigerate until fully set.
  4. To make pistachio cream: Blend pistachios and olive oil until smooth paste forms.
  5. Remove dessert from pan and cut into slices. Serve with pistachio cream on top.

Source:  Bertolli

Healthy 12 April 2017

Get Foiled

Learn why foil-packet cooking is hot, hot, hot

(Family Features) As the saying goes, big things come in small packages and that may explain the burgeoning popularity of foil-packet recipes. Minimal preparation and cleanup are easy trade-offs for the immense flavors you can create in these tiny containers, whether you prepare them in the oven, on the grill or over an open flame.

The secret to successful foil cooking is locking in the layers of flavor from each ingredient. It’s surprisingly simple to create delicious, healthy dishes when cooking with foil. An ingredient like seasoned rice vinegar offers a wholesome alternative to many condiments and flavorings while giving your packet a big flavor boost.

With no artificial preservatives, flavors or ingredients and no high-fructose corn syrup, Nakano® Rice Vinegars are the perfect solution for building better-for-you foil-packet meals. With organic varieties and easy-to-read labels featuring real, recognizable ingredients, you can feel great about layering delicious flavor into your next foil-packet meal with rice vinegar.

Garlic seasoned rice vinegar delivers a boost of flavor to this Asian-inspired chicken, creating a sensational main dish. Add crisp fresh veggies tossed with organic rice vinegar and garlic as a side then finish the meal with a sweet take on a juicy fruit crisp.

Find more inspired ideas for healthy meals at Mizkan.com/Recipes.

7 Steps to the Perfect Foil Pouch

  1. A 12-inch square piece of foil is a good starting point, but you may need to adjust depending on the recipe. Remember you’ll need plenty of extra room around the ingredients for the heat to build up and cook the contents to perfection.
  2. Use heavy-duty foil to avoid tears or poor seals that can spill ingredients and precious seasonings and juices.
  3. Spread foil on a flat surface and add a light nonstick spray, if needed.
  4. Place ingredients and seasonings in the center of the foil.
  5. Bring long sides of the foil together over the food. Pinch together and make 1/2-inch folds straight across at least twice for a strong seal. Remember to leave plenty of open space between the foil and food.
  6. Make 1/2-inch folds on each short end, folding toward food but leaving at least 1 1/2-2 inches between the seam and food.
  7. Handle pouch with care to avoid piercing or tearing, and always use tongs to remove pouches from heat.

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Gochujang-Glazed Chicken

Servings: 4
Prep time: 10 minutes
Cook time: 45 minutes

  • 4 tablespoons Nakano Seasoned Rice Vinegar – Roasted Garlic
  • 2 teaspoons gochujang (chile bean paste)
  • 6 tablespoons maple syrup
  • 4 teaspoons soy sauce
  • 2 tablespoons, plus 2 teaspoons, olive oil
  • 4 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 8 chicken thighs
  • 4 cups fresh cauliflower, riced (use grater or food processer so cauliflower resembles rice)
  • 1 1/2 cups fresh scallions, sliced
  • 2 cups fresh sugar snap peas
  • 3 sprigs fresh cilantro, for garnish
  1. Heat oven or grill to 375° F.
  2. In large bowl, mix together vinegar, gochujang, maple syrup, soy sauce, olive oil, mustard, salt and pepper to form marinade. Dip chicken in marinade and toss lightly until coated.
  3. Lightly oil foil pouch and layer base of pouch with cauliflower. Add scallions and sugar snap peas then place chicken on top. Carefully pour remaining marinade over pouch contents (ensuring that liquid stays inside foil).
  4. Seal foil packet and bake or grill 30 minutes. Open foil to create 2-inch long vent then bake or grill another 15 minutes, or until completely cooked. Garnish with cilantro before serving.

Chef’s tip: For best results and added flavor, marinate chicken 30 minutes before preparing pouches.

Substitutions: In place of gochujang, red pepper flake paste can be made by mixing 1 tablespoon red pepper flakes with a few dashes soy sauce and 1 dash sugar. Alternatively, substitute 2 teaspoons sriracha for gochujang.

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Bartlett Pear and Oat Crisp

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

  • 4 cups fresh pears, medium diced
  • 4 tablespoons Nakano Seasoned Rice Vinegar – Mango
  • 3/4 cup quick oats
  • 2/3 cup brown sugar
  • 1/2 cup, plus 2 teaspoons, all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 6 tablespoons butter, diced into 1/4-inch squares
  1. Heat oven to 375° F.
  2. Toss pears in rice vinegar and set into lightly greased foil pouch.
  3. Combine remaining ingredients in bowl and use two forks to combine ingredients until mixture becomes crumbly.
  4. Pour mixture evenly over pears, seal pouch and bake 20 minutes.
  5. Open top of foil and bake another 10 minutes, or until crisp and golden.

Chef’s tips: For crispier crust, refrigerate crumbly mixture 30 minutes before baking. Serve with scoop of vanilla bean ice cream.

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Mediterranean Vegetables

Servings: 4
Prep time: 10 minutes
Cook time: 25 minutes

  • 3 tablespoons Nakano Organic Rice Vinegar – Seasoned
  • 1/4 cup olive oil
  • 1 teaspoon salt, plus extra, to taste
  • 1/2 teaspoon pepper, plus extra, to taste
  • 1 tablespoon, plus 1 1/2 teaspoons, fresh parsley, chopped
  • 1 1/2 teaspoons fresh garlic, minced
  • 1 cup fresh zucchini, sliced into 1 3/4-inch long, 1/4-inch thick planks
  • 1 cup fresh green pepper strips
  • 1 cup fresh red pepper strips
  • 8 fresh stalks asparagus, slicing off 1/4 inch from bottom of stalk
  • 1 fresh portobello mushroom, sliced into 1/2-inch squares
  • 1 cup fresh eggplant, diced into 1/2-inch squares
  1. Heat oven or grill to 375° F.
  2. In large bowl, mix together rice vinegar, olive oil, salt, pepper, parsley and garlic to create marinade.
  3. Clean vegetables then place them in marinade in small batches. Toss to coat then place in foil pouch. Pour remaining marinade over vegetables and seal pouch.
  4. Bake in oven or over indirect heat on grill 25 minutes. Add salt and pepper, to taste, after removing pouch from heat.

Chef’s tip: Open pouch after 20 minutes of cooking and allow vegetables to crisp slightly under direct heat for remaining 5 minutes.

Source: Nakano

One Dish Meals 03 January 2017

A Blended Take on Family Favorites

(Family Features) It’s not always easy to create meals that are both nutritious and satisfying. Managing intake of added sugar and saturated fat takes effort and planning, but transforming your favorite recipes into more nutritious family meals can be simpler than you imagined.

The nutrient-dense mushroom masterfully bridges that divide, offering rich and meaty flavor while still being fat-free, low-calorie and low-sodium. All mushrooms contain vitamin D at various levels, which helps build strong bones. Additionally, mushrooms are a source of B vitamins, including riboflavin and niacin, which help provide energy by breaking down proteins, fats and carbohydrates.

“Mushrooms are an incredibly versatile ingredient,” said Mary Jo Feeney, MS, RDN, nutrition research consultant for the Mushroom Council. “They can be the meaty star of a vegetarian dish or a nutritious complement to burgers and other hearty recipes.”

For a healthy weekday lunch, consider building a salad bowl around the earthy mushroom. Pair roasted or marinated mushrooms with crunchy vegetables and nutty grains, beans and pulses, and top with a simple vinaigrette or squeeze of citrus.

For lightened-up versions of classics such as burgers and meatballs, try adopting a culinary technique known as “The Blend.” Simply chop any mushroom variety to match the consistency of ground meat, blend the mushrooms into the meat and cook the mushroom-meat blend to complete the recipe. Substituting at least 25 percent of the meat for mushrooms can enhance the taste of your favorite meaty meals, deliver an extra serving of nutrient-rich vegetables and trim calorie and fat intake.

For additional mushroom recipes that incorporate the blending technique, visit mushroominfo.com.

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Mighty Mushroom Blended Burger

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

  • 1/2 pound any variety mushroom
  • 2 tablespoons olive oil, divided
  • 1 pound ground beef
  • 1/2 teaspoon salt
  • 4 buns
  1. Finely dice mushrooms or gently pulse in food processor.
  2. In skillet, warm 1 tablespoon olive oil on medium-high heat and add mushrooms, cooking 5-7 minutes, or until golden brown. Remove from heat and cool 5 minutes.
  3. Transfer cooled mushrooms to medium bowl. Add ground beef and salt, mixing until combined. Make four patties.
  4. Add remaining olive oil to pan and cook burger patties on medium-high heat until internal temperature reaches at least 160° F. Plate and add desired toppings to bun.
  5. Recommended toppings include: pickled red peppers, crumbled blue cheese and watercress greens.

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Marinated Mushroom Bowls with Lentils and Wild Rice

Prep time: 40 minutes
Servings: 4

Mushrooms:

  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons unseasoned rice vinegar
  • 1 tablespoon low-sodium soy sauce
  • 2 teaspoons dark sesame oil
  • 1 teaspoon chili oil
  • 1 green onion, thinly sliced
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon sesame seeds
  • 8 ounces crimini mushrooms, thinly sliced
  • 2 cups thinly sliced purple cabbage
  • 1 tablespoon fresh lime juice
  • pinch of salt
  • 2 teaspoons low-sodium soy sauce
  • 2 cups cooked French lentils
  • 1 cup cooked wild rice
  • 1 cup chopped cucumber
  1. To marinate mushrooms: In shallow bowl, whisk together olive oil, rice vinegar, soy sauce, sesame oil and chili oil.
  2. Stir in green onion, cilantro and sesame seeds. Add mushrooms and gently toss in marinade. Cover and let rest 30 minutes.
  3. Place cabbage in bowl and toss with lime juice and pinch of salt. Set aside.
  4. Stir in 1 teaspoon of soy sauce to both lentils and wild rice.
  5. To serve, arrange equal amount of mushrooms, cabbage, lentils, wild rice and cucumbers in each bowl. Drizzle with remaining marinade and garnish with chopped cilantro, sliced green onions and black sesame seeds. Serve with lime wedges.

Note: Can be served at room temperature or cold.

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Roasted Mushroom and Wheat Berry Salad with Orange Curry Vinaigrette

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

  • 8 ounces white button mushrooms, halved
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon finely ground sea salt
  • 1/4 teaspoon ground black pepper
  • 2 cups cooked wheat berries, warm
  • 2 green onions, sliced
  • 2 tablespoons dried cranberries, chopped

Dressing:

  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh orange juice
  • 1 teaspoon curry powder
  • 1/4 teaspoon finely ground sea salt
  1. Heat oven to 400° F.
  2. Place mushrooms on baking sheet. Drizzle with olive oil. Sprinkle with salt and pepper. Toss to coat.
  3. Bake 10 minutes. Carefully stir mushrooms and bake 5 more minutes, until tender.
  4. Transfer mushrooms to medium bowl. Add wheat berries, green onions and cranberries.
    In small bowl, whisk together all dressing ingredients.
  5. Pour dressing over salad. Toss to mix all ingredients. Serve warm.

Source: Mushroom Council

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Healthy 06 December 2016

Step It Up

Put a fresh take on post-holiday sandwiches

(Family Features) For most people, the day after a big holiday gathering means two things: a refrigerator filled with opportunity and a marked lack of energy. Fortunately, there are easy ways to make the most of the remnants of your holiday meal so you can take it easy and enjoy a day filled with good food and good rest.

Sandwiches are a natural solution for post-holiday noshing, but all those exceptional entrees practically beg for one last chance to shine. Put a fresh, wholesome twist on this year’s sandwiches by ditching the traditional condiments and dressing up your bread with a new kind of spread. New hummus-based Sabra Spreads – available in Garlic Herb, Honey Mustard and Sea Salt & Cracked Pepper – have 75 percent less fat than the leading spread, mayonnaise, and pair perfectly with sandwiches and wraps of all kinds.

Make an upgrade with these stepped-up takes on the traditional turkey sandwich and more, and find additional mouthwatering inspiration at Sabra.com.

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Turkey Sandwich with Cranberry and Hummus

Servings: 1

  • 2 slices sourdough bread
  • Sabra Spreads Sea Salt & Cracked Pepper
  • Bibb or Boston lettuce
  • purple onion, thinly sliced
  • leftover turkey, sliced about 1/4-inch thick
  • cranberry sauce
  • salt, to taste
  • pepper, to taste
  1. Cover one slice of bread with spread then layer lettuce, purple onion, turkey, cranberry sauce, another layer of lettuce, salt and pepper. Add another squeeze of spread and second piece of bread.

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Garlic Tarragon Roasted Beet Sandwiches

Recipe courtesy of Stephanie McKercher of The Grateful Grazer
Servings: 2

Roasted beets:

  • 3 beets (about 1 1/2 cups), peeled and sliced in thin rounds
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon chopped fresh tarragon leaves
  • salt, to taste
  • pepper, to taste

Garlic Tarragon Spread:

  • 1/4 cup Sabra Spreads Garlic Herb
  • 1 tablespoon chopped fresh tarragon leaves
  • salt, to taste
  • pepper, to taste

Sandwiches:

  • 2 whole grain rolls
  • 1/2 apple, sliced in thin rounds
  • 1/2 cup micro greens
  • 1/4 cup thinly sliced red onion
  1. Heat oven to 425° F and prepare baking sheet. In mixing bowl, combine beets, sesame oil and tarragon then spread on baking sheet. Roast until beets are tender and browned in areas, about 25-30 minutes.
  2. While beets are roasting, use same mixing bowl to prepare spread. Stir together spread, tarragon, salt and pepper. Cover bowl and store in refrigerator until beets are ready.
  3. Remove beets from oven and allow to cool slightly before assembling sandwiches. Slice rolls in half and spread garlic tarragon spread on inside of each roll. Top bottom half of roll with beets, apple slices, micro greens and red onion, then top with remaining half of bun.

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Chicken and Waffles Sandwich

Recipe courtesy of Chelsea LeBlanc of Chelsea’s Choices
Servings: 4

  • 1 tablespoon egg whites
  • 2 teaspoons Sabra Spreads Garlic & Herb
  • 1/2 cup panko bread crumbs
  • 1 teaspoon chopped fresh rosemary, plus additional for garnish
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 boneless, skinless chicken tenders
  • 4 frozen waffles
  • 1/2 cup fresh spinach
  • 4 tablespoons Sabra Spreads Honey Mustard
  • 1/2 cup maple syrup
  1. Heat oven to 425° F and line baking sheet with aluminum foil.
  2. In medium bowl, whisk together egg whites and garlic and herb spread.
  3. On plate, gently mix together panko bread crumbs, 1 teaspoon rosemary, garlic powder, paprika, salt and pepper.
  4. Dip chicken into egg white mixture then into bread crumb mixture.
  5. Place on baking sheet and bake 15-20 minutes, or until internal temperature is 165 F, flipping chicken at halfway mark.
  6. In toaster oven, toast waffles until warm and crisp. Cut into fourths and top with spinach and 1/2 tablespoon honey mustard spread.
  7. Cut chicken tenders in half and place atop waffles. Top with another waffle quarter. Garnish with rosemary and serve with maple syrup.

13493 mushroom sandwich

Grilled Portobello Mushroom and Arugula Sandwich

Recipe courtesy of Chelsey of C it Nutritionally
Servings: 2

Mushrooms:

  • 4 portobello mushroom caps, stems removed
  • 2 tablespoons balsamic vinegar
  • 1/2 tablespoon olive oil
  • freshly ground black pepper
  • 1/4 teaspoon smoked paprika

Sandwich:

  • 1 baguette (12 inches), cut into two pieces and halved lengthwise
  • 2 tablespoons Sabra Spreads Garlic & Herb
  • 1 roasted bell pepper
  • 1 cup arugula
  1. Gently clean portobello mushroom caps with cloth just prior to preparation.
  2. In medium to large bowl, combine balsamic vinegar and olive oil, and whisk together with fork. Add mushroom caps to bowl and soak until mushrooms are saturated with marinade.
  3. Remove mushroom caps from bowl and place on plate. Sprinkle with freshly ground black pepper and smoked paprika.
  4. Gently coat grill, grill pan or large skillet with olive oil or nonstick spray and heat over medium heat.
  5. Sear mushrooms for about 2 minutes on each side, until cooked through and mushroom caps darken in color. Set cooked mushrooms aside.
  6. To assemble sandwich: coat bottom piece of baguette with spread. Add roasted bell pepper, arugula and cooked mushrooms.
  7. In clean skillet over medium heat, sear assembled sandwich about 3 minutes on each side until bread is heated through.

 13493 turkey

Turkey, Prosciutto and Hummus Sandwich

Servings: 1

  • 2 slices whole-wheat bread, toasted
  • Sabra Spreads Garlic Herb
  • tender arugula
  • leftover turkey, sliced about 1/4-inch thick
  • 1 ounce thinly sliced prosciutto
  1. Cover bottom slice of bread with spread then layer arugula, turkey and prosciutto to build club-style sandwich. Add another squeeze of spread and top piece of bread.

Source: Sabra

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