recipes

Videos 08 September 2021

Stuffed Bell Pepper Casserole

(Culinary.net) On weeknights, many families rush around trying to prepare for the next day. While these moments can be stressful, the silver lining of the evening is when everyone pauses to enjoy a perfectly cooked family dinner together.

From tough homework assignments and soccer practice to getting everyone tucked into bed, the days can seem long, but those special moments make cooking a memorable meal worthwhile.

When life gets busy, you need a family recipe that is quick to make, easy to bake and mouthwatering to eat. Try this recipe for Stuffed Bell Pepper Casserole next time you are in a pinch.

It’s made with hearty ground turkey breast, delicious bell peppers, crushed tomatoes and brown rice then topped with gooey sharp cheddar cheese. This short ingredient list makes it easy to assemble. Brown the turkey and onions then combine all the ingredients, in a layered fashion, in a baking dish. It’s simple to prepare before baking to perfection.

It’s just right for little ones who are hungry and ready for a wholesome and appetizing home-cooked meal. Adults enjoy the natural flavors and fresh ingredients that keep all ages happy and content.

Find more family dinner recipes at Culinary.net.

If you made this recipe at home, use #MyCulinaryConnection on your favorite social network to share your work.

Watch video to see how to make this recipe!

Stuffed Bell Pepper Casserole

Servings: 4

  • 20        ounces ground turkey breast
  • 1          yellow onion, chopped
  • 1/4       teaspoon salt
  • 1/4       teaspoon pepper
  • 3          large bell peppers, chopped (1 each red, yellow and green)
  • 1          can (28 ounces) crushed tomatoes
  • 1/2       cup long-grain brown rice
  • 1          teaspoon oregano
  • 1/2       teaspoon garlic powder
  • 8          ounces shredded sharp cheddar cheese
  1. Heat oven to 350 F.
  2. In large skillet over medium heat, add turkey, onions, salt and pepper. Break up turkey and cook until browned.
  3. Add turkey mixture to 9-by-13-inch baking dish. Add bell peppers, crushed tomatoes, brown rice, oregano and garlic powder. Mix until combined. Cover with aluminum foil. Bake 80-90 minutes until rice is tender.
  4. Remove foil, add shredded cheese and bake 5 minutes until cheese is melted.
Meal Ideas 31 August 2021

Quick, Nutritious Recipes to Make Family Meals Easy

(Family Features) Dinnertime dishes loaded with nutrients help keep loved ones connected while refueling after busy days spent at work and school. Dairy foods - key ingredients in many at-home meals - provide nutrients for people of all ages to grow and maintain stronger bodies and minds.

However, some bodies are unable to break down the sugar found in milk, known as lactose, which causes an upset stomach and a heavy, bloated feeling. Rather than avoiding dairy and missing out on beneficial nutrients, people with lactose intolerance can enjoy real dairy products that are naturally low in or don't contain lactose without the stomachache with foods like:

  • Lactose-free milk, which is real milk with the same 13 essential nutrients as regular milk
  • Hard and aged cheeses, such as cheddar, colby, Monterey Jack, Parmesan and Swiss
  • Yogurt with live and active cultures, which help break down lactose, making it easier to digest

These easy-to-make meals offer lactose intolerance-friendly options for families seeking to keep milk on the menu. Because they all require an hour or less in the kitchen, they provide quick solutions for those hectic schedules without sacrificing taste or nutrition.

Visit MilkMeansMore.org to find more delicious dishes that fit a lactose intolerant meal plan.

Chicken Cordon Bleu Kebabs

Recipe courtesy of Rachel Gurk of "Rachel Cooks" on behalf of Milk Means More
Prep time: 15 minutes
Cook time: 10 minutes
Servings: 3

Skewers:

  • Nonstick cooking spray
  • 2 chicken breasts (6 ounces each), cubed
  • 1 ham steak (6 ounces), cubed
  • 6 bamboo skewers (8 inches)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon pure maple syrup
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon paprika
  • 1 teaspoon extra-virgin olive oil

Sauce:

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup lactose-free 2% milk
  • 1 teaspoon Dijon mustard
  • 1 cup shredded Swiss cheese
  • salt, to taste (optional)
  • pepper, to taste (optional)
  1. To make skewers: Preheat broiler to 500 F. Line broiler pan with foil and spray with nonstick cooking spray.
  2. Thread cubed chicken pieces and cubed ham pieces onto skewers.
  3. In small bowl, combine Dijon mustard, maple syrup, black pepper, paprika and oil.
  4. Brush mustard mixture on skewers.
  5. Broil about 5 minutes, flip and cook 5 minutes, or until chicken is cooked through.
  6. To make sauce: In small saucepan over medium heat, melt butter. Whisk in flour and cook 1 minute, whisking constantly. Gradually add milk, whisking constantly. Add Dijon mustard. Continue cooking 5 minutes, or until thick. Reduce heat to low and stir in cheese, whisking until melted.
  7. Add salt and pepper, to taste, if desired.
  8. Serve chicken and ham kebabs with sauce.

Chicken, Spinach and Feta Casserole

Recipe courtesy of Marcia Stanley, MS, RDN, on behalf of Milk Means More
Prep time: 15 minutes
Cook time: 45 minutes
Servings: 4

  • 1 package (10 ounces) frozen chopped spinach, thawed
  • 3 eggs, slightly beaten
  • 2 cups cottage cheese
  • 1 1/2 cups chopped cooked chicken
  • 3/4 cup crumbled feta cheese
  • 3 tablespoons all-purpose flour
  • 2 tablespoons butter, melted
  • 2 teaspoons dried minced onion
  • 1 teaspoon dried oregano leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  1. Preheat oven to 350 F.
  2. Place spinach in colander. Use back of large spoon or rubber spatula to press moisture from spinach.
  3. In large bowl, combine spinach, eggs, cottage cheese, chicken, feta cheese, flour, butter, onion, oregano, salt and pepper.
  4. Spoon into greased 1 1/2-quart casserole dish. Bake, uncovered, 45-50 minutes, or until set near center (160 F). Let stand 5 minutes before serving.

One Pan Mac and Cheese

Recipe courtesy of Sheila Johnson of "Eat 2 Gather" on behalf of Milk Means More
Prep time: 5 minutes
Cook time: 12 minutes

  • Water
  • 2 teaspoons salt
  • 2 cups dry macaroni noodles
  • 2 cups lactose-free whole milk
  • 2 eggs
  • 2 tablespoons butter, clarified or ghee
  • 1 1/2 cups shredded sharp white cheddar cheese
  • 1 cup shredded Parmesan cheese
  • salt, to taste
  • fresh cracked pepper, to taste
  1. Add water and salt to 3-quart saucepan; cook noodles according to package directions. Drain and add noodles back to pan.
  2. Measure milk into large measuring cup. Add eggs and whisk.
  3. Toss noodles with clarified butter, turn heat to medium and pour in milk-egg mixture. Add cheeses and stir until melted. Bring to low boil about 3 minutes; sauce will thicken and become creamy. Add salt and fresh cracked pepper, to taste.

Parmesan-Swiss Fish

Recipe courtesy of Marcia Stanley, MS, RDN, on behalf of Milk Means More
Prep time: 15 minutes
Cook time: 15 minutes
Servings: 4

  • 1 1/4 pounds skinless halibut, salmon or tilapia fillets (fresh or frozen)
  • 3/4 cup shredded Swiss cheese
  • 1/4 cup plain Greek yogurt
  • 1/4 cup mayonnaise
  • 2 tablespoons sliced green onion
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons grated Parmesan cheese
  • 1/4 teaspoon paprika
  1. Preheat oven to 450 F.
  2. Thaw fish, if frozen. Cut into four serving-size pieces, if necessary. Pat fish dry with paper towels. Arrange in single layer on greased 15-by-10-by-1-inch baking pan, tucking under any thin edges.
  3. In small bowl, toss Swiss cheese, yogurt, mayonnaise, green onion, salt and pepper. Spread over fish fillets. Sprinkle with Parmesan cheese and paprika. Bake, uncovered, until fish flakes easily with fork. Allow 6-8 minutes baking time per 1/2-inch thickness of fish.

Source: United Dairy Industry of Michigan

Meal Ideas 13 August 2021

Celebrate Family and Food

(Family Features) Family traditions and in-person connections are important parts of gatherings of loved ones, and many of those get-togethers are centered on food. The entire family coming together around a table covered with warm, delicious food to share stories and create new memories is what makes mealtime special.

Forty chefs from around the nation came together to create “Come to the Table,” which offers a delicious mix of cuisines from a variety of cultures, including this sampling of classic family favorites, sweet indulgences and family-style creations all inspired by what family means to each chef.

“Sales from this book will directly benefit the families we serve, so we are so grateful for each and every chef that has offered their time and talent to this cookbook,” said Jill Cumnock, CEO of Ronald McDonald House of Dallas. “The way ‘Come to the Table’ has been created reminds me of a recipe that culminates in a feast for the senses. We can’t think of a better way to celebrate our 40th anniversary, particularly at a time when families are starting to reunite after the pandemic forced so many apart.”

Visit rmhdallas.org for more information and to order the cookbook.

Baked Stuffed Pasta Shells

Recipe courtesy of chef Kevin Curry
Servings: 6-8

  • 6          ounces jumbo pasta shells
  • 2          tablespoons olive oil
  • 1          tablespoon fresh garlic
  • 1          medium onion, diced
  • 5          portobello mushroom caps, gills removed then diced
  • 1          pinch sea salt, plus additional, to taste
  • 1          pinch pepper, plus additional, to taste
  • 2          cups shredded kale
  • 3          tablespoons water
  • 15        ounces skim milk ricotta cheese
  • 4          tablespoons pesto
  • 1          tablespoon The Fit Cook Land spice blend
  • 1 1/2    cups reduced-fat marinara, divided
  • 1 1/2    cups reduced-fat mozzarella
  • fresh herbs, for garnish

Preheat oven to 420 F.

Bring pot of salted water to boil. Cook pasta shells according to package instructions. Drain then set aside.

Heat pot or cast-iron casserole dish over medium heat. Once hot, add oil, garlic, onion and mushrooms. Add pinch of sea salt and pepper as it cooks. Cook until onions turn brown and mushrooms shrink in size, about 3-5 minutes. Empty contents and set aside.

Place pot back over heat. Add shredded kale and water to create steam. Toss kale in pot until it turns vibrant green; set aside to cool.

In large bowl, mix ricotta cheese with mushroom mixture, kale, pesto and spice blend.
In casserole dish, spread about 1/2 cup marinara on bottom. Then one-by-one, stuff each pasta shell with approximately 2 tablespoons ricotta mixture and add to casserole dish. Repeat with remaining shells.

Cover shells with remaining marinara and mozzarella cheese. Cover casserole dish with foil and bake 20 minutes. During final 5 minutes, remove foil so mozzarella can brown.

Garnish with fresh herbs and salt and pepper, to taste.

Green Curry

Recipe courtesy of chef Nikky Phinyawatana
Servings: 2

  • 2          cups fresh spinach
  • 1          cup water
  • 1          tablespoon vegetable oil
  • 2          tablespoons green curry paste
  • 8          ounces skinless, boneless chicken, beef or pork, sliced thin
  • 1          small Japanese purple eggplant
  • 2          cups coconut milk
  • 4          teaspoons granulated sugar
  • 1/2       teaspoon salt
  • 1/2       cup bamboo shoots, sliced
  • 1/4       medium red bell pepper, sliced thin
  • 8-10     Thai basil leaves, plus additional, for garnish, divided
  • 2          cups cooked jasmine rice

In blender, blend spinach and water until mixture turns green and no leaves are visible.

In medium saucepan over medium-high heat, heat oil. Add green curry paste and stir to release fragrance, about 10 seconds.

Add protein and cook 3-5 minutes.

Add blended spinach water, purple eggplant, coconut milk, sugar and salt. Bring to boil. Add bamboo shoots and red bell pepper. Simmer 10 minutes.

Stir in basil leaves and turn off heat.

Serve with jasmine rice and garnish with additional basil leaves.

Daddy’s Birthday Flan

Recipe courtesy of chef Ninamarie Bojekian Mendoza
Servings: 10-12

Caramel Sauce:

  • 1          cup granulated sugar
  • 1/4       cup water

Cake:

  • 1 1/2    cups all-purpose flour
  • 1          teaspoon baking powder
  • 1/4       teaspoon baking soda
  • 1/4       teaspoon salt
  • 3/4       cup unsalted butter, at room temperature
  • 3/4       cup granulated sugar
  • 2          large eggs
  • 1/2       teaspoon vanilla extract
  • 3/4       cup buttermilk
  • 3          tablespoons rainbow sprinkles (optional)

Flan:

  • 4          large eggs
  • 1          can (14 ounces) sweetened condensed milk
  • 1          can (12 ounces) evaporated milk
  • 1          tablespoon vanilla extract
  • ground cinnamon, to taste
  1. In saucepan, heat granulated sugar and water over medium-low heat until melted.
  2. Preheat oven to 350 F.
  3. Grease and flour 9-inch Bundt pan. Set aside.
  4. When sugar liquifies and turns golden brown, remove from heat and use silicone spatula or whisk to stir. While stirring, quickly pour into prepared Bundt pan.
  5. To make cake: In large bowl, sift flour, baking powder, baking soda and salt. Set aside.
  6. In another bowl, use hand mixer on medium speed to beat butter and sugar, about 3 minutes, until fluffy. Add eggs and vanilla. Beat well.
  7. On low speed, gradually beat in flour mixture and buttermilk until combined.
  8. Fold in rainbow sprinkles, if desired.
  9. Pour batter into pans over caramel sauce.
  10. To make flan: In blender on high speed, blend eggs, sweetened condensed milk, evaporated milk and vanilla until well combined.
  11. Gently pour through strainer and onto prepared cake batter.
  12. Sprinkle cinnamon on top.
  13. Place pan in water bath by putting it in larger baking dish, roasting pan, hotel pan or similar. Pour hot water halfway up sides to create water bath.
  14. Bake approximately 1 hour. Cake should be golden brown and jiggle when shaken when done.
  15. Remove cake from water bath and cool on rack 10 minutes.
  16. Run knife or spatula carefully around edges to separate. Place plate on top of cake and, while holding it, flip over carefully and quickly.
  17. Refrigerate at least 1 hour or overnight before serving.

 

Photo courtesy of Ink Phinyawatana (Green Curry)

Source: Ronald McDonald House of Dallas

Videos 04 August 2021

Veal Tex Mex Stuffed Shells

(Family Features) Ease and convenience can go a long way toward creating weeknight meals that bring the entire family together, which is why it’s helpful to focus your favorite dishes around main ingredients that simplify dinner routines.

Versatile proteins like veal open many possibilities from decadent, romantic meals to easy and beginner-friendly options. Its flavor is light, making it a blank canvas for discovery by pairing it with different combinations of sauces, spices, cheeses and more.

You can be confident in the taste of veal as your main ingredient in these Veal Tex Mex Stuffed Shells, a quick and easy dinner perfect for hectic weeknights. Requiring just over half an hour in the kitchen, jumbo pasta shells are loaded with taco-flavored ground veal and melted cream cheese then topped with your favorite taco sauce.

It offers a new, exciting recipe to add to the family menu while also providing nutrition; a 3-ounce serving of veal includes 27 grams of protein, which is more than half of the daily value for a 2,000-calorie diet.

Discover more quick and easy recipe ideas at Veal.org, funded by Beef Farmers and Ranchers.

Watch video to see how to make this recipe!

Veal Tex Mex Stuffed Shells

Prep time:  20 minutes
Cook time: 15 minutes
Servings: 6

  • 1          pound ground veal
  • 1/2       cup diced onion
  • 1/2       cup diced poblano pepper
  • 1          package (1 1/4 ounces) taco seasoning
  • 1/2       cup water
  • 4          ounces cream cheese
  • 2          cups shredded colby jack cheese, divided
  • 20        jumbo pasta shells
  • 1 1/2    cups salsa
  • 1          cup taco sauce
  1. Preheat oven to 350 F.
  2. In large skillet over medium-high heat, cook ground veal, diced onion and diced pepper until meat is no longer pink, 5-7 minutes. 
  3. Stir in taco seasoning and water.
  4. Break cream cheese into chunks and add to skillet; simmer 3-4 minutes, or until cream cheese melts into veal mixture. 
  5. Remove from heat and add 1/2 cup colby jack cheese; stir to combine.
  6. Bring large pot of salted water to boil and add pasta shells. Cook according to package directions and drain.
  7. Immediately separate shells on plate to avoid sticking together. 
  8. Pour salsa into 13-by-9-inch baking dish and spread to cover bottom. 
  9. Fill each pasta shell with 1-2 tablespoons veal mixture and place in baking dish.
  10. Top stuffed shells with taco sauce and sprinkle remaining colby jack cheese on top.
  11. Bake 15 minutes, or until cheese is melted and shells are heated through. 

Source: New York Beef Council

Meal Ideas 13 July 2021

Add Powerful Pairings to Your Plate

(Family Features) Joining loved ones at the family table is an important moment for many, both as a filling way to enjoy a meal and an emotionally satisfying way to catch up on all the day’s events. Make those moments count by combining nutritious ingredients and creating recipes that can quickly become favorites.

As part of the Powerful Pairings initiative – launched by the United Sorghum Checkoff Program, National Pork Board and USA Pulses – these recipes call for pulses, which include lentils, chickpeas dry peas, and beans; sorghum, similar to rice or quinoa filled with nutrients, texture and taste; and pork, rich in flavor, versatile and sustainable with nutritious qualities.

Combined, these three ingredients can work together in sweet and savory dishes alike, and they shine with a multitude of herbs, spices and sauces from around the world. A powerhouse nutritional trio, they include foods from the protein, vegetable and grain groups outlined in MyPlate, a template for balance, variety and moderation.

Plus, the taste and versatility of these ingredients make it easier to achieve more family meals, which promotes cohesion, communication and relationships, helping loved ones celebrate simple joys together and be more prepared for uncertainty and difficult life moments.

Find more information, resources and recipes at powerfulpairings.com.

Mediterranean Grain Bowl with Pork Skewers

Recipe courtesy of the United Sorghum Checkoff Program, National Pork Board and USA Pulses
Prep time: 45 minutes, plus 2 hours marinate time
Cook time: 75 minutes
Servings: 6 (1 pork skewer, 2/3 cup sorghum, 2 tablespoons hummus)

Red Lentil Hummus:

  • 1 1/3    cups water
  • 1/3       cup dried red lentils
  • 1          tablespoon olive oil
  • 1          tablespoon tahini
  • 1          tablespoon lemon juice
  • 1/2       teaspoon minced garlic
  • 1/2       teaspoon cumin
  • 1/4       teaspoon salt
  • 1/4       teaspoon black pepper
  • 12        ounces pork loin roast, trimmed of fat
  • 4          tablespoons olive oil, divided
  • 2          teaspoons minced garlic
  • 1          teaspoon lemon zest
  • 1          teaspoon ground cumin
  • 1          teaspoon salt
  • 1/2       teaspoon black pepper
  • 1          sweet onion, chopped
  • 3          cups no-salt-added chicken stock
  • 3/4       cup whole-grain sorghum, rinsed and drained
  • 1          cup canned garbanzo beans (chickpeas), rinsed, drained and dried with paper towels
  • 1 1/2    cups halved cherry tomatoes
  • 1          cup arugula
  • 1          cup chopped cucumber
  • 2/3       cup crumbled feta cheese
  • 1/2       cup kalamata olives
  1. To make Red Lentil Hummus: In small saucepan, combine water and dried red lentils; bring to boil over medium-high heat. Reduce heat to low and simmer, covered, stirring occasionally, about 30 minutes, or until lentils split and become soft. Cool and transfer to food processor. Add olive oil, tahini, lemon juice, minced garlic, cumin, salt and black pepper; process 30-60 seconds, or until smooth, stopping to scrape down sides as needed. Transfer to airtight container and store in refrigerator up to 5 days until serving time.
  2. Cut pork loin into 1-inch cubes. Place in re-sealable plastic bag set in shallow dish. In small bowl, combine 3 tablespoons olive oil, garlic, lemon zest, cumin, salt and black pepper. Pour half olive oil mixture over meat, reserving remaining half. Seal bag; turn to coat meat. Marinate in refrigerator 2 hours, turning bag occasionally.
  3. In medium saucepan, heat remaining olive oil over medium-high heat. Add onion, cook and stir 6-8 minutes, or until tender. Add stock and bring to boil. Add sorghum. Reduce heat and simmer, covered, 45-60 minutes, or until sorghum is tender, stirring occasionally.
  4. Preheat oven to 400 F.
  5. Arrange chickpeas on foil-lined 15-by-10-by-1-inch baking pan. Drizzle with reserved olive oil mixture; toss to coat. Roast 20-30 minutes, or until chickpeas are toasted and crispy, stirring occasionally. Remove from oven and increase oven to 500 F.
  6. Drain meat, discarding marinade. Divide among six wooden or metal skewers. Arrange skewers on wire rack on baking sheet and bake 10 minutes, or until meat is slightly pink in center, turning once halfway through.
  7. To serve, divide cooked sorghum between six shallow bowls. Top with tomatoes, arugula, cucumber, feta cheese, olives, chickpeas and Red Lentil Hummus. Serve with pork skewers.

Nutritional information per serving: 505 calories; 28 g total fat (8 g saturated fat); 14 mg cholesterol; 528 mg sodium; 43 g total carbohydrates (8 g dietary fiber, 6 g sugars); 23 g protein; 1% vitamin D; 15% calcium; 19% iron; 16% potassium; 361 mg phosphorus (29%).

Sorghum Split Pea Soup

Recipe courtesy of the United Sorghum Checkoff Program, National Pork Board and USA Pulses
Prep time: 20 minutes
Cook time: 60 minutes
Servings: 6 (1 1/4 cup each)

  • 1 1/2    tablespoons olive oil
  • 1          onion, chopped
  • 3/4       cup sliced carrots
  • 3/4       cup sliced celery
  • salt, to taste
  • pepper, to taste
  • 1 1/2    teaspoons minced garlic
  • 6          cups no-salt-added chicken stock
  • 1 1/4    cups green split peas
  • 1          small ham bone
  • 2/3       cup chopped ham
  • 2/3       cup pearled sorghum
  • 4          sprigs thyme
  • 2          bay leaves
  • 1 1/2    tablespoons Worcestershire sauce
  • chopped fresh thyme (optional)
  • cracked black pepper (optional)
  1. In 4-quart stock pot or large pot, heat oil over medium heat. Add onion, carrots, celery and garlic; season with salt and pepper, to taste, and cook, stirring occasionally, 10-12 minutes, or until onion is tender. Add chicken stock, split peas, ham bone, ham, sorghum, thyme sprigs and bay leaves. Bring to boil; reduce heat and simmer, covered, 45-60 minutes, or until split peas are soft and sorghum is tender.
  2. Remove ham bone, thyme sprigs and bay leaves from soup. Remove ham from bone, chop ham and return to pot. Discard bone, thyme sprigs and bay leaves. Add Worcestershire sauce and season with salt and pepper, to taste.
  3. Garnish with chopped fresh thyme and cracked black pepper, if desired.

Nutritional information per serving: 336 calories; 8 g total fat (2 g saturated fat); 22 mg cholesterol; 573 mg sodium; 48 g total carbohydrates (12 g dietary fiber, 7 g sugars); 20 g protein; 3% vitamin D; 5% calcium; 17% iron; 19% potassium; 227 mg phosphorus (18%).

Lemon-Garlic Tenderloin with Warm Sorghum Salad

Recipe courtesy of the United Sorghum Checkoff Program, National Pork Board and USA Pulses
Prep time: 25 minutes
Cook time: 70 minutes
Servings: 6 (2 ounces pork, 3/4 cup sorghum salad)

  • 2          cups vegetable broth
  • 2          cups water
  • 1          cup whole-grain sorghum
  • 2          tablespoons olive oil
  • 1          tablespoon minced garlic
  • 1          tablespoon minced fresh parsley
  • 1 1/2    teaspoons lemon zest
  • 1/2       teaspoon salt
  • 1/2       teaspoon pepper
  • 1          pork tenderloin (16 ounces), trimmed of fat
  • 1          medium sweet potato, peeled and cut into 1/2-inch pieces
  • 1          cup kidney beans, rinsed and drained
  • 1/2       cup dried cranberries
  • 1/2       cup pecan halves
  1. Preheat oven to 425 F. In medium saucepan, combine vegetable broth and water. Bring to boil. Add sorghum. Reduce heat to simmer and cook, covered, 45-60 minutes, or until tender.
  2. In medium bowl, combine olive oil, garlic, parsley, lemon zest, salt and pepper. Drizzle half oil mixture on pork; rub in with fingers. Place pork in shallow roasting pan. Add sweet potatoes to bowl with remaining oil mixture. Toss to coat and set aside.
  3. Roast pork, uncovered, 10 minutes. Arrange sweet potatoes around pork and roast 15-20 minutes, or until pork reaches 145 F internal temperature and potatoes are tender. Remove pork from pan. Cover; let stand 10 minutes.
  4. Stir roasted sweet potatoes, beans, cranberries and pecan halves into cooked sorghum and heat through.
  5. Slice pork tenderloin and serve with warm sorghum salad.

Nutritional information per serving: 436 calories; 15 g total fat (2 g saturated fat); 55 mg cholesterol; 369 mg sodium; 55 g total carbohydrates (8 g dietary fiber, 16 g sugars); 25 g protein; 2% vitamin D; 6% calcium; 20% iron; 20% potassium; 377 mg phosphorus (30%).

Source: Powerful Pairings

Grilling-Tailgating 18 June 2021

Get Grilling This Summer with Plant-Based Sides

(Family Features) Grilling gives summertime a special meaning for many people – especially when it comes to food. Those savory whiffs of barbecuing might call to mind burgers and drumsticks, but don’t forget the sweet smell of seared, steamed or skewered garden-fresh vegetables to make those colorful, flavorful side dishes too.

This summer consider adding a vegan twist to those classic veggie sides like grilled corn on the cob or crunchy coleslaw with the help of Violife 100% Vegan Cheese. By adding a vegan cheese to these recipes, you can spice them up or make them sweet and colorful – and plant-based. They’re sure to go hand-in-hand with your summer menus and satisfy even the pickiest of eaters.

The corn on the cob in this creamy Grilled Corn with Garlic and Herbs recipe can be grilled alongside your main protein and is an easy way to add healthy veggies without the dairy. Or try this Sweet and Spicy Vegan Coleslaw recipe that puts a plant-based spin on a classic and asks for just 10 minutes of prep time in the kitchen.

By using Violife 100% Vegan Cheeses in your favorite summer recipes, you won’t be sacrificing taste or texture with your meal. Each option is non-GMO and free from dairy, soy, nuts, gluten, preservatives and lactose. Made from the goodness of plants and available in shreds, slices, wedges, blocks or as a cream cheese alternative, these vegan cheeses melt, stretch and are perfect for including as part of any plant-forward summer menu.

To find more summer recipe ideas, visit violifefoods.com .

Grilled Corn with Garlic and Herbs

Prep time: 10 minutes
Cook time: 30 minutes
Servings: 6

  • 1          pack Violife Just Like Cream Cheese Original
  • 1          garlic clove, crushed
  • 1          tablespoon parsley, chopped
  • 1          tablespoon oregano, chopped
  • salt, to taste
  • freshly ground pepper, to taste
  • 6          corn cobs
  • pink pepper, to taste
  • lime
  1. Preheat oven to 350 F or heat grill to medium.
  2. Mix cream cheese substitute, chopped garlic, parsley and oregano. Season with salt and pepper, to taste, and place on baking sheet. Twist sides and refrigerate 1 hour.
  3. Grill corn or bake 30-35 minutes, or until tender.
  4. Remove cream cheese mixture from baking sheet and cut into slices. Place on top of each corn cob. Sprinkle with pink pepper, to taste, and serve with lime.

Sweet and Spicy Vegan Coleslaw

Prep time: 10 minutes
Servings: 4

  • 1          carrot, grated
  • 10        Brussels sprouts, finely sliced
  • 1          small red cabbage, grated
  • 1          cup peas
  • 3          spring onions, sliced diagonally
  • 1          cup coriander, chopped

Dressing:

  • 1          pack Violife Just Like Cream Cheese Original
  • 1          garlic clove, finely minced
  • 3          tablespoons olive oil
  • 1/4       cup wine vinegar
  • 3          tablespoons agave
  • 1          tablespoon ginger, finely chopped
  • 1/2       teaspoon chili flakes or chili paste (optional)
  • toasted sesame seeds (optional)
  1. In large bowl, toss carrot, Brussels sprouts, cabbage, peas, onions and coriander; mix thoroughly.
  2. In small bowl, whisk cream cheese substitute, garlic, olive oil, wine vinegar, agave, ginger and chili flakes, if desired.
  3. Pour dressing into salad and toss well. Garnish with toasted sesame seeds, if desired.

Source: Violife

Meal Ideas 15 June 2021

Infuse Bright, Nutritional Flavor into Summer

(Family Features) When families fire up their grills and turn to favorite summer recipes for filling meals, nutritional considerations are often not the focus. However, this doesn’t have to be the case. This year, you can rethink traditional seasonal menus by opting for main courses – and even desserts – that offer healthier returns by incorporating ingredients like whole oranges, which provide a multitude of nutritional benefits.

Adding an ingredient like California Valencia oranges to your family’s dishes means you’re including a rich source of vitamin C (70% of the daily value) and an excellent source of folate (20% of the daily value) in your seasonal spread. As a balance of sweet and tart, the extra juicy oranges reach their peak in summer, making them perfect for warm-weather recipes, juicing or as portable snacks to take along on adventures.

Plus, their anti-inflammatory benefits help support the body, especially as outdoor activities increase in the warm weather. The potassium found in oranges also helps support cell function, healthy blood pressure levels, bone health and hydration.

When it comes to meal planning, oranges are a highly versatile fruit that can be added to both sweet and savory dishes, as well as beverages, cocktails, sauces, frozen desserts, smoothies and more. To introduce a depth of flavor and burst of nutrition to dishes, add a sprinkle of zest, segments or fresh-squeezed juice, or even grill the fruit to bring out the flavor.

Try combining them with tastes of the Mediterranean for dinner with Orange and Harissa Glazed Beef Kebabs or end your meal with a refreshing sweet treat like Orange Ice Cream the entire family can enjoy.

By introducing the sweetness of oranges to your warm-weather menu, you can infuse fresh flavor while rethinking family favorites. Visit CaliforniaCitrusGrowers.com for more information on California oranges.

Orange and Harissa Glazed Beef Kebabs

Prep time: 2 hours
Cook time: 20 minutes
Servings: 2

  • 1/2       cup California Valencia orange juice, freshly squeezed
  • 2          California Valencia oranges, zested and segmented
  • 2          tablespoons harissa paste
  • 2          tablespoons honey
  • 2          tablespoons olive oil
  • 1          tablespoon fresh mint leaves, roughly chopped
  • 2          garlic cloves, finely chopped
  • 8          ounces beef tenderloin, cut into 2-inch cubes
  • 1          green bell pepper, cut into 2-inch squares
  • 1          red onion, cut into 2-inch squares
  • 16        broccoli florets, raw
  • kosher salt, to taste
  • black pepper, to taste
  • cooked couscous
  • mandarin chutney
  1. In mixing bowl, combine orange juice and zest, harissa, honey, oil, mint and garlic; mix well.
  2. Add beef cubes and toss to coat; marinate 2 hours in refrigerator.
  3. Using long skewers, build kebabs, alternating beef, peppers, onions and broccoli on each.
  4. Heat grill to medium-high heat.
  5. Season kebabs with salt and pepper, to taste. Grill until vegetables are cooked through and beef reaches desired doneness.
  6. Serve over bed of couscous and top with mandarin chutney.

Orange Ice Cream

Prep time: 1 hour
Servings: 6

  • 2          cups California Valencia orange juice, freshly squeezed
  • 1 1/2    cups whole milk
  • 1 1/2    cups heavy cream
  • 1/2       vanilla bean
  • 2          tablespoons glucose syrup or corn syrup
  • 1/4       cup non-fat dry milk powder
  • 2/3       cup granulated sugar
  • 3          egg yolks
  • 2          California Valencia oranges, zest only
  • California Valencia orange slices, for garnish
  1. Prepare ice cream making vessel or unit, such as old-fashioned churner or ice cream machine with motor.
  2. Reduce orange juice to 1 cup; ice down to chill.
  3. In saucepan over medium heat, combine milk, cream, vanilla scraped pod and seeds, and glucose syrup until hot; remove from heat. Steep 30 minutes.
  4. In bowl, combine milk powder and sugar. Add dry mixture into hot cream mixture. Whisk to combine. Return mixture to medium heat.
  5. In separate heat-safe bowl, combine egg yolks and orange zest.
  6. In small increments, pour hot mixture over yolks and zest. Mix vigorously while pouring.
  7. Cook to 185 F.
  8. Remove from heat and pour through fine strainer. Hand-blend until smooth.
  9. Ice down immediately. Add cooled, reduced orange juice. Hand blend to combine.
  10. Spin and freeze then follow directions according to machine or vessel to make ice cream.
  11. Serve with orange slices.

Source: California Citrus Growers

Appetizers & Sides 11 June 2021

A Natural Solution for Summer Hydration

(Family Features) Fun in the summer sun can mean anything from poolside play and outdoor exercise to simply relaxing in the shade. While these activities make the season special for people of all ages, the heat also leads to the inevitable: sweat.

Electrolytes, critical for the human body to function, are lost via sweat throughout the day. Drinking plenty of fluids, such as water, helps keep you hydrated. However, adding 100% orange juice to your diet can help replace those lost electrolytes in addition to aiding hydration. According to a study published in the “Journal of Nutrition and Health Sciences,” drinking 100% orange juice following exercise contributes to hydration equally as well as water and sports drinks, making the beverage a viable alternative for recovery.

“Electrolytes include nutrients such as potassium, sodium, magnesium and calcium,” said Dr. Rosa Walsh, scientific research director at the Florida Department of Citrus. “In fluids, these nutrients carry an electric charge, which allows muscles to contract and nerves to transmit signals, and are critical for the human body to function. Plain water contains few if any electrolytes, so you must replace lost electrolytes by consuming foods or beverages that contain these nutrients. Drinking fluids that contain both water and electrolytes, such as 100% orange juice, may help support hydration.”

In fact, 100% orange juice contains about 90% water and can contribute to overall water intake. With no added sugar, it’s an ideal way to support hydration by drinking it on its own or by adding it to recipes like this Healthy Broccoli Salad with Miso Orange Dressing or Pineapple Orange Smoothie.

Consider these major electrolytes found in orange juice:

  • Potassium: The major electrolyte within all cells, it helps balance fluid in the body with a strong relationship to sodium, the major electrolyte in the blood and outside the cells. Potassium is especially important for regulating heart rhythm and function. An 8-ounce glass of 100% orange juice provides 10% of the recommended daily value for potassium.
  • Magnesium: The fourth-most abundant mineral in the body and essential in the regulation of muscle contraction, cardiac excitability, blood pressure and other vital processes. An 8-ounce glass of 100% orange juice contains 6% of the recommended daily value for magnesium.
  • Calcium: Found in fortified varieties of orange juice, calcium plays an important role in muscle contraction, nerve transmission and the contraction and relaxation of the cardiovascular system. As an excellent source of calcium, an 8-ounce serving of fortified orange juice provides 30% of the recommended daily value.

Visit floridajuice.com to find more recipes that aid in summer hydration.

Healthy Broccoli Salad with Miso Orange Dressing

Servings: 1

Salad:

  • 2          heads broccoli, cut into small florets
  • 2          cups purple cabbage, chopped
  • 1/2       cup golden raisins
  • 1/2       cup slivered almonds
  • 1/2       cup chopped green onions

Miso Orange Dressing:

  • 1          cup Florida Orange Juice
  • 2          tablespoons canola oil
  • 2          tablespoons miso
  • 2          tablespoons almond butter
  • 1          shallot
  1. To make salad: In bowl, toss broccoli, cabbage, raisins, almonds and green onions.
  2. To make miso orange dressing: In food processor or blender, pulse orange juice, canola oil, miso, almond butter and shallot until smooth.
  3. Pour dressing over salad, tossing to coat. Serve immediately or chill in refrigerator.

Pineapple Orange Smoothie

Servings: 2

  • 1          cup Florida Orange Juice
  • 1/2       cup plain almond milk
  • 1          frozen banana
  • 1          cup frozen pineapple
  • 1          teaspoon turmeric
  • 1          scoop walnuts
  • 1/8       teaspoon cayenne
  • 2-3       ice cubes
  • 1          scoop plain protein powder (optional)
  1. In large blender, blend orange juice, almond milk, frozen banana, frozen pineapple, turmeric, walnuts, cayenne, ice cubes and protein powder, if desired, until smooth.
  2. Portion into two small glasses.

Source: Florida Department of Citrus

Grilling-Tailgating 07 June 2021

Cookout Cravings

(Family Features) Something about summer brings out cravings for grilled perfection. Whether it’s the unmistakable flavor of a slow smoked side of ribs or a flame-kissed tenderloin, you can’t go wrong when you pull out the grill.

Barbecue enthusiasts, who only let the best meats grace their grills and smokers, know marbling is one of the best indicators of quality meat. Marbling is the tiny flecks of fat in the meat itself. These melt throughout the grilling process to infuse every bite with tenderness and flavor.

When you’re planning your menu for your next summer cookout, look for an option like Chairman’s Reserve Pork, which has strict standards to ensure marbling is part of every cut. Each cut is hand-selected and hand-trimmed to guarantee tender, juicy and flavorful results.

From savory to sweet to spicy, pork is the hero of each of these recipes, giving you plenty of ways to cure those summertime cravings. Find more grilling tips and recipes at chairmansreservemeats.com/recipes.

Grilled Pork Tenderloin and Vegetables

Recipe courtesy of pitmaster Tuffy Stone
Prep time: 2 hours
Cook time: 35 minutes
Servings: 4

Coriander Rub:

  • 1          tablespoon kosher salt
  • 1          tablespoon freshly ground black pepper
  • 2          teaspoons freshly ground coriander seed
  • 1          teaspoon granulated garlic
  • 1          Chairman’s Reserve Pork Tenderloin (2 pounds)
  • 4          tablespoons extra-virgin olive oil, divided
  • 3          tablespoons Coriander Rub, divided
  • 12        small carrots with tops, washed and dried
  • 8          spring onions, washed and dried
  • 12-18   thin asparagus spears, washed and dried
  • 1          lemon, halved
  • 2          cups watercress, arugula or spring salad greens mix, washed
  • 1          tablespoon chives, thinly sliced
  • 1          tablespoon tarragon leaves, torn or chopped
  • 1          tablespoon Italian parsley, torn or chopped
  1. To make coriander rub: In airtight container, mix salt, black pepper, coriander seed and garlic together. Store until ready to use.
  2. To make tenderloin and vegetables: Brush tenderloin with 1 tablespoon olive oil. Evenly season both sides of pork with 1 tablespoon coriander rub and refrigerate 2 hours. Coat carrots, spring onions and asparagus with 2 tablespoons olive oil and season with 1 tablespoon coriander rub; refrigerate.
  3. Remove tenderloin and vegetables from refrigerator and bring to room temperature.
  4. Heat grill to 400 F using direct grilling setup. Place lemon halves, cut sides down, over hot coals and cook approximately 5 minutes, or until lemon halves are charred. Remove to cool.
  5. Place seasoned pork tenderloin over hot coals and grill 3-5 minutes. Using tongs, rotate meat every 3-5 minutes and cook until meat thermometer placed in thickest part of tenderloin reads 140 F (about 15 minutes). Remove tenderloin from heat and let rest 10 minutes.
  6. Place seasoned carrots, onion and asparagus on hot grill. Cook 3-4 minutes then turn and cook another 3-4 minutes. Transfer to plate.
  7. Toss salad greens in remaining olive oil, juice of 1 charred lemon half and 2 teaspoons coriander rub.
  8. Slice tenderloin into 1/4-inch medallions. Place grilled vegetables and medallions on platter; garnish with herbs and juice of remaining lemon half. Serve with spring greens salad.

Loin Back Ribs with Peach Jalapeno Glaze

Recipe courtesy of pitmaster Tuffy Stone
Total time: 5 hours
Servings: 4

Cool Smoke Barbecue Rub:

  • 1/2       cup turbinado sugar
  • 1/4       cup, plus 2 tablespoons, kosher salt
  • 1/4       cup chili powder
  • 2          tablespoons smoked paprika
  • 3          tablespoons ground cumin
  • 2          teaspoons ground oregano
  • 2          teaspoons cayenne pepper
  • 1          tablespoon, plus 1 teaspoon, black pepper
  • 1          tablespoon, plus 2 teaspoons, granulated garlic
  • 1          tablespoon, plus 2 teaspoons, granulated onion

Pork Ribs:

  • 2          racks (1 1/2 pounds) Chairman’s Reserve pork loin baby back ribs
  • 1          cup Cool Smoke Barbecue Rub
  • 1/2       cup apple juice, in spray bottle

Peach Jalapeno Glaze:

  • 1          cup peach preserves
  • 1/2       cup chicken or pork stock
  • 1/4       cup minced jalapeno (about 1 large jalapeno)
  • 3          teaspoons Cool Smoke Barbecue Rub
  • 2          teaspoon lemon juice
  1. To make cool smoke barbecue rub: In medium bowl, mix turbinado sugar, kosher salt, chili powder, smoked paprika, cumin, oregano, cayenne pepper, black pepper, garlic and onion thoroughly. Store in airtight container until ready to use.
  2. To make ribs: One hour before cooking ribs, use shaker to dust each rack evenly on both sides with 1/4 cup Cool Smoke Barbecue Rub per side.
  3. Heat smoker to 275 F.
  4. Place ribs meat-side up in smoker; cook 1 hour. Spray ribs with apple juice. Cook 1 hour more, spraying every 30 minutes and at end of cook time.
  5. Cut two 18-by-24-inch lengths of extra-heavy foil; set aside. When ribs turn reddish-brown, transfer from grill and place each rack meat-side down on foil. Wrap tightly, being careful not to puncture foil. Place foil-wrapped ribs, meat-side down, in smoker and cook 1 1/2-2 hours until tender. Open foil package and use skewer or toothpick to check tenderness.
  6. To make peach jalapeno glaze: In saucepan over low heat, stir peach preserves, stock, jalapeno, Cool Smoke Barbecue Rub and lemon juice. Cover and keep warm until ready to use.
  7. Remove ribs from foil, brush each rack with Peach Jalapeno Glaze (1/4 cup per side) and return to smoker meat-side up, 5-10 minutes to set sauce. Watch carefully to avoid burning sauce.
  8. Serve warm with extra Peach Jalapeno Glaze.

Oak Smoked Brown Sugar Chili Rubbed Ribs

Prep time: 40 minutes
Cook time: 4 hours, 50 minutes
Servings: 6

  • Oak wood chips
  • 1          can (6 ounces) tomato paste
  • 2          tablespoons brown sugar
  • 2          teaspoons chili powder
  • 1          teaspoon cumin
  • 1          teaspoon garlic powder
  • 1          teaspoon onion powder
  • 2          teaspoons kosher salt
  • 2          racks Chairman’s Reserve pork loin baby back ribs
  1. Heat outdoor grill or smoker on low. Using charcoal, heat coals until white. Soak oak wood chips in water 15-30 minutes. Spread wood chips over coals or use smoke box.
  2. In mixing bowl, combine tomato paste, brown sugar, chili powder, cumin, garlic powder, onion powder and salt.
  3. Rub tomato mixture over ribs and grill 1 1/2 hours on direct heat. Wrap ribs using heavy duty foil and move to indirect heat about 3 hours until tender.

Source: Tyson Chairman’s Reserve

Grilling-Tailgating 18 May 2021

3 Grilling Hacks for Delicious, Plant-Based Summer Menus

(Family Features) Cooking and entertaining outdoors can bring friends and family back together, but it doesn’t have to be complicated. Simple, flavorful recipes can be easy on the home chef yet still tasty and enjoyable for those at the table.

One of the best parts of the season is grilled fare like burgers, hot dogs and fresh vegetables. This year, consider adding a plant-based option to your menu. Made with simple, recognizable ingredients, Lightlife offers vegan, non-GMO options that are made for the grill, like Plant-Based Burgers, Smart Dogs and Italian Smart Sausage. These products can help satisfy the craving for protein and are made with ingredients you can feel good about serving your friends and family.

“Food brings people together, and now more than ever, grilling season and dining al fresco is one of the best ways to do that,” said Tommy McDonald, executive chef at Greenleaf Foods. “Think of the grill as an additional seasoning element – a zero-fuss way to add miles of flavor. One of my favorite products is Lightlife’s Smart Dogs, which have been reformulated to taste better than ever. Try topping them with a freshly made onion jam or quick-pickled relish.”

Consider these tips from McDonald to properly grill plant-based variations of your favorite meals:

Be mindful of cook times. Plant-based protein products typically taste best when cooked properly, usually over a low, open flame. When you’re almost ready to dish them out in recipes like Grilled Pineapple Burgers with Honey Garlic Barbecue Sauce or Avocado Toast Dogs, give them a quick sear. If you’re unsure, reference the recommended cook times on the packaging.

Keep it separate. During these seasonal celebrations, there’s often some people who want traditional meat and others who crave plant-based options. To satisfy your group, drop a cast-iron skillet on the grill and allow it to heat up. Put your favorite plant-based proteins in the skillet, along with veggies, to keep the grill organized.

Top it off. Don’t skimp on the toppings. The next time you’re looking to jazz up burgers, sausages or hot dogs, make an easy DIY onion jam to spread on top. While the burgers and dogs are on the grates, prepare some extra coals; once they’ve burned down a bit, bury foil-wrapped onions in the coals. After the onions are soft and warmed through, pull them out and enjoy a smokey onion jam.

For more simple summer recipes, visit Lightlife.com/Recipes.

 

 

Grilled Pineapple Burgers with Honey Garlic Barbecue Sauce

Total time: 30 minutes
Serving: 2

  • 2          rings freshly cored pineapple
  • 2          Lightlife Plant-Based Burger patties
  • salt, to taste
  • pepper, to taste
  • 2          sesame seed burger buns, lightly toasted
  • 1          cup baby arugula
  • 1/4       cup crispy fried onions
  • 2          tablespoons honey garlic barbecue sauce
  1. Heat grill to medium. Grill pineapple slices 4-5 minutes per side until grill-marked and slightly caramelized. Cut slices in half and set aside. Wipe down grill.
  2. Season burger patties with salt and pepper, to taste. To grill burgers from refrigerator, grill 4-5 minutes per side until evenly browned with internal temperature of 165 F.
  3. To assemble burgers, layer toasted bottom buns with arugula then top each with burger patty and two slices grilled pineapple. Sprinkle with crispy fried onions and drizzle with barbecue sauce. Top each with top bun.

Avocado Toast Dogs

Total time: 15 minutes
Servings: 4

  •             Oil
  • 2          medium avocados
  • 1/2       lemon, juice only
  • 1/4       teaspoon salt
  • 1/4       teaspoon pepper
  • 4          Lightlife Smart Dogs
  • 4          hot dog buns
  • 1/2       teaspoon everything bagel seasoning
  • sriracha
  1. Lightly coat grill grates with oil and preheat to medium heat.
  2. In small bowl, mash avocados, lemon juice, salt and pepper. Cover and rest in refrigerator.
  3. Grill dogs 6-7 minutes, turning frequently.
  4. While dogs are grilling, lightly toast buns.
  5. Spread avocado mixture on one side of toasted buns. Sprinkle each with everything bagel seasoning. Add dogs and drizzle with sriracha.

Source: Lightlife

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