(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.

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.

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.

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.

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

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.

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.

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.

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

(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.

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.

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.

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

Save

Save

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.

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.

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.

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.

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.

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

Save

Save

Save

Save

Save

Pan Sautéed Chicken With Vegetables and Herbs
Butternut Squash Soup With Sage
Butter and Herb Salmon Cakes
Four-Cheese Potato-Stuffed Mushrooms

(Family Features) - In the restaurant world, professional chefs can afford to spend hours on their culinary creations. When they come home after a long day, however, even the most passionate cooks tend to relish a few cooking shortcuts. From simple recipes to pantry essentials, there are a variety of tips and tricks that home cooks can add to their repertoire, too.

Timesaving products, such as prepared stock and mashed potatoes, allow home cooks to replicate restaurant-quality dishes without spending all day over a hot stove. Here are a few recipes that are easy to prepare, but rich with flavor.

For an elegant main course, try Pan Sautéed Chicken With Vegetables and Herbs. This moist, flavorful dish gets its richness from Swanson chicken stock. Or trade in the traditional salmon filet for savory Butter and Herb Salmon Cakes. Made with cayenne, tarragon, garlic and Idahoan Butter and Herb Mashed Potatoes, these cakes are a cinch to prepare, but friends and family will think you ordered in.

Butternut Squash Soup With Sage is a show-stopping first course that is accented with the flavors of sweet apples and sage. For an appetizer that will please a crowd, try Four-Cheese Potato-Stuffed Mushrooms.

For more easy entertaining recipes, visit www.swansonstock.com and www.idahoan.com.

Pan Sautéed Chicken With Vegetables and Herbs

Ingredients

• 1/8 teaspoon ground black pepper
• 1/8 teaspoon paprika
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 4 bone-in chicken breast halves
• 2 small red onions, cut into quarters
• 1 pound new potatoes, cut into quarters
• 8 ounces fresh whole baby carrots (about 16), green tops trimmed to 1 inch
• 1 1/2 cups Swanson chicken stock
• 3 tablespoons lemon juice
• 1 tablespoon chopped fresh oregano leaves
• 1 tablespoon chopped fresh thyme leaves

Preparation

1. Heat oven to 350°F. Combine black pepper, paprika and flour in small bowl. Coat chicken with flour mixture.
2. Heat the oil in 12-inch oven-safe skillet over medium-high heat. Add chicken and cook until it's well browned on all sides. Remove chicken from skillet.
3. Add onions and potatoes to skillet and cook for 5 minutes. Add carrots, stock, lemon juice and oregano and heat to a boil. Return the chicken to the skillet. Cover the skillet.
4. Bake at 350°F for 20 minutes. Uncover the skillet and bake for 15 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with the thyme.

Preparation Time

20 minutes

Cook Time

1 hour

Serves

Servings 4

Butternut Squash Soup With Sage

Ingredients

• 1 tablespoon vegetable oil
• 2 1/2 pounds butternut squash, peeled and seeded and cut into 1-inch cubes
• 2 medium Granny Smith apples, cored and sliced
• 1 large onion, chopped
• 1 tablespoon sugar
• 1 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 3 cups Swanson chicken broth (regular, Natural Goodness or Certified Organic)
• 1 tablespoon butter OR margarine
• 12 fresh sage leaves

Preparation

1. Heat oil in saucepot over medium heat. Add squash, apples and onion and cook until almost tender. Stir in sugar, coriander and cayenne pepper. Cook and stir 2 minutes.
2. Add broth. Heat to a boil. Cook over low heat 10 minutes or until squash is tender.
3. Place cooked squash mixture in food processor, using a slotted spoon. Cover and blend until smooth, adding enough cooking liquid to make soup of desired consistency.
4. Heat butter in small skillet. Add sage and cook until crisp. Remove and drain on paper towels. Reserve butter in skillet. Divide soup among 4 bowls. Drizzle each with sage butter and garnish with fried sage leaves.

Preparation Time

20 minutes

Cook Time

25 minutes

Serves

Servings 4

Butter and Herb Salmon Cakes

Ingredients

• 4 cups water
• 1 1/2 lemons
• 1 10 to 12-ounce salmon filet
• 1/3 cup celery, finely diced
• 1/3 cup onion, finely diced
• 3 teaspoons mayonnaise
• Pinch of cayenne pepper
• 3/4 teaspoon tarragon
• 1/2 teaspoon garlic
• 1/4 teaspoon dry mustard
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 4-ounce pouch Idahoan Butter and Herb Mashed Potatoes, dry
• Canola oil

Preparation

1. In a medium pot, boil 4 cups water with the juice of the lemons, placing one lemon half in the water. Reduce heat to a simmering boil. Poach salmon filet in water by cooking, covered, for 7 to 10 minutes, or until done. Remove with spatula. Set aside to cool.
2. When salmon is cool, combine with celery, onion, mayonnaise, cayenne, tarragon, garlic, dry mustard, salt and black pepper in large bowl and mix well. Add dry potatoes slowly while mixing until everything is moist.
3. Form patties and cook in preheated canola oil in a large skillet on medium-high heat until both sides are brown (3 minutes per side).
4. Serve hot.

Preparation Time

15 Minutes

Cook Time

15 Minutes

Serves

Servings 6

Four-Cheese Potato-Stuffed Mushrooms

Ingredients

• 1 4-ounce package Idahoan Four Cheese Mashed Potatoes
• 12 large mushrooms or 18 medium mushrooms
• 3 tablespoons butter, margarine or olive oil
• 3 tablespoons chopped chives
• 3/4 teaspoon salt

Preparation

1. Preheat oven to 450°F.
2. Prepare potatoes as package directs.
3. Remove stems from mushrooms; chop stems and set aside. Carefully scoop out center of each mushroom cap with a spoon, leaving 1/2-inch shell.
4. Melt butter in 10-inch skillet over medium heat. Add chopped mushroom stems and cook 3 minutes or until tender. Remove from heat and stir in mashed potatoes, 2 tablespoons chives and salt.
5. Fill each mushroom cap with potato mixture, mounding it slightly. Bake 10 minutes or until potatoes are lightly golden. Sprinkle mushrooms with remaining 1 tablespoon chives.

Preparation Time

15 minutes

Cook Time

15 minutes

Serves

Servings 12

Source

Swanson Broth
Idahoan Potatoes

Roasted vegetables with taco seasoning mix turns a simple selection of vegetables into a trouble-free Southwestern side.

Ingredients

• 4 cups peeled, cubed sweet potatoes (yams), cut in 1-inch cubes
• 1 1/2 cups zucchini, cut into small chunks
• 1 small red onion, cut into small chunks
• 1 6-ounce package portabella mushroom slices, halved
• 2 tablespoons olive oil
• 3 tablespoons reduced-sodium taco seasoning mix (about half a 1.25-ounce packet)
• Salt to taste (optional)

Preparation

1. Preheat oven to 425°F. Coat baking sheet with nonstick cooking spray or line with foil.
2. In large bowl, combine sweet potatoes, zucchini, onion and mushrooms. Toss with olive oil to coat. Sprinkle with taco seasoning and spread vegetables on baking sheet.
3. Bake 40 minutes, shaking pan every 15 minutes, until vegetables are tender and roasted.

Nutrition

Calories: 110
Total Fat: 4g
Cholesterol: 0mg
Protein: 2g
Carbohydrates: 17g
Sodium: 209mg

Serves

Makes 8 1/2-cup servings

Notes, Tips & Suggestions

Terrific Tidbit:
Pop any leftovers into a soup pot with some chicken broth for a terrific Southwestern vegetable soup.

This recipe is from "Holly Clegg's Trim & Terrific(tm) Diabetic Cooking" (American Diabetes Association, $18.95). For more recipes, visit www.hollyclegg.com.

Source

Louisiana Sweet Potato Commission

Alaska Pollock Fish Stick Tacos
Alaska Surimi Seafood Breakfast Bake
Thai Fishermen's Stew

(Family Features) - Surprise! You already know this mild-tasting, delicately textured fish that swims wild in clean, icy Alaskan waters. You just didn't realize it.

Like the boy next door who's so friendly and easy going he's taken for granted - until his superman talents are revealed - genuine Alaska Pollock is finally making a name for itself. A kissing cousin to cod, this whitefish is the one you love to eat in so many good things, from fish sticks and fish tacos, to fish sandwiches, fillets and surimi seafood. It's a rock star in fish and chips, too.

Versatility is where Alaska Pollock scores top points. Alaska Pollock is flash-frozen within hours of harvesting and processed for breaded fish sticks, frozen fillets or surimi seafood. Its mild flavor and snow-white, tender flesh are particularly kid-friendly and appealing.

On the nutrition side, Alaska Pollock is a terrific source of protein and minerals, making it especially popular during Lent. Low in fat and calories, it's a product worth seeking out year-round.

Add sustainability as another plus for Alaska Pollock, harvested from the largest sustainable fishery in the world. Alaska Pollock fishery managers strive - and have for more than 30 years - to maintain the quality and capacity of the biannual catch while protecting the species' habitat and ecosystem in the Bering Sea and Gulf of Alaska. The result of their long-term dedication is an abundant, economical fish.

The versatility of Alaska Pollock is highlighted with the cross-cultural flavors in the trio of recipes here. Traditional Thai ingredients such as red curry paste, ginger, green chiles and coconut milk spark Thai Fishermen's Stew, a zesty dish with built-in warmth for an evening meal. Classic south-of-the-border seasonings give Alaska Pollock Fish Stick Tacos lively flavor with plenty of family appeal. What's not to like about pairing fish sticks with guacamole, taco seasoning, lime juice, green onions and cilantro? Or prepare Alaska Surimi Seafood Breakfast Bake. It's an easy-to-make frittata-type dish that matches Mexican seasonings with Alaska surimi seafood.

Add everything together and there's no question genuine Alaska Pollock is one tasty fish worth looking for in all its delicious forms. To find more recipes featuring this versatile fish, visit alaskaseafood.org.

Alaska Pollock Fish Stick Tacos

Ingredients

• 8 frozen Alaska Pollock fish sticks (about .75 ounces each) or 4 frozen breaded/battered fish fillets (about 1.5 ounces each)
• 8 taco shells or flour tortillas (5- to 6-inch each)
• 2 cups shredded lettuce
• 1 cup prepared guacamole
• 1 cup chopped tomatoes
• 1 teaspoon Mexican or taco seasoning
• 1 lime, cut in 8 wedges
• 1/2 cup chopped cilantro
• 1/4 cup sliced green onions

Preparation

1. Prepare fish sticks/fillets according to package directions.
2. In each taco shell, layer 1/4 cup lettuce, 2 tablespoons guacamole, 2 tablespoons tomato, and 2 fish sticks or 1 fish fillet.
3. Sprinkle on small amount of Mexican or taco seasoning. Squeeze juice of a lime wedge over fish.
4. Top with 1 tablespoon cilantro and 1/2 tablespoon green onions.

Preparation Time

15 minutes

Cook Time

15 minutes

Calories: 322g Total Fat: 18g
Cholesterol: 10mg Protein: 8g
Carbohydrates: 34g Sodium: 260mg

Serves

Servings 4

Alaska Surimi Seafood Breakfast Bake

Ingredients

• 1 large bell pepper, cut into strips
• 2 cups sliced mushrooms
• 1 can (4 ounces) sliced black olives, drained
• 1/3 cup sliced green onions
• 12 ounces Alaska Surimi Seafood (Imitation Crab)
• 1-1/2 to 2 teaspoons Cajun, Creole or Mexican seasoning
• 1 cup (4 ounces) shredded Colby Jack or Mexican cheese blend, divided
• 8 eggs
• 3/4 cup water

Preparation

1. Preheat oven to 400°F.
2. Spray coat 9- to 10-inch baking dish. Place peppers, mushrooms, olives and green onions in baking dish. Sprinkle seasoning over Alaska Surimi Seafood; stir to coat. Add surimi and 3/4 cup cheese to baking dish. Blend eggs and water; pour over surimi. Top with remaining 1/4 cup cheese.
3. Bake 18 to 20 minutes, until puffed and center is firm.

Preparation Time

10 minutes

Cook Time

20 minutes

Calories: 324g Total Fat: 19g
Cholesterol: 374mg Protein: 25g
Carbohydrates: 14g Sodium: 1171mg

Serves

Servings: 4 to 6

Thai Fishermen's Stew

Ingredients

• 2 bottles (8 ounces each) clam juice
• 1 can (14.5 ounces) organic
• tomatoes with basil and garlic
• 1 can (4 ounces) chopped green chiles
• 2 teaspoons Thai red curry paste, or to taste
• 1 tablespoon grated fresh ginger
• 1 tablespoon brown sugar
• 1-1/2 tablespoons fish sauce, or to taste
• 1 can (14 ounces) regular or light coconut milk
• 1-1/2 pounds Alaska Pollock fillets, fresh, thawed or frozen
• 2 tablespoons grapeseed oil
• 1/2 cup chopped fresh basil leaves

Preparation

1. In Dutch oven, combine first 7 ingredients. Simmer covered 15 minutes. Stir in coconut milk and continue to simmer but do not boil.
2. Meanwhile, preheat broiler oven to 450°F. Rinse any ice glaze from frozen Alaska Pollock under cold water; pat dry with paper towel. Brush both sides of fillets with oil and place in baking pan. Broil 4 to 5 inches from heating element until opaque, about 5 to 6 minutes for frozen Alaska Pollock or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
3. Remove fillets from pan and break into large chunks. Stir into stew; bring to a simmer. Sprinkle with basil leaves and serve piping hot.

Calories: 241g Total Fat: 10g
Cholesterol: 83mg Protein: 25g
Carbohydrates: 10g Sodium: 839mg

Serves

Servings 6

Source

Alaska Seafood Marketing