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.
Videos 12 August 2021

Build-Your-Own Sausage Foil Packet Dinner

(Family Features) Finding time for a family meal during fall means navigating busy schedules full of school, jobs, social events and more. Squeezing in dinner together calls for an easy dish that takes less than an hour so you can catch up with loved ones.

Let your oven do the work for you with this Build-Your-Own Sausage Foil Packet Dinner recipe that requires just 10 minutes of prep before 30 minutes of baking, leaving you plenty of time to help little ones with homework. It all starts with Coleman Natural Uncured Polish Kielbasa, a traditional Polish sausage rope smoked and fully cooked so all you need to do is slice into 1/2-inch pieces and toss together with veggies and seasonings. You can feel good you are serving pork sourced from American family farms that raise their animals crate free with no antibiotics or added hormones ever.

An added benefit of this simple recipe is that it’s customizable, allowing you to substitute your family’s favorite flavors to satisfy everyone at the table. Or, if your loved ones are easily pleased and open to a variety of ingredients, you can try different veggies each time so it tastes like a new dish over and over again.

Visit ColemanNatural.com/Recipes to find more fall meal inspiration.

Watch video to see how to make this recipe!

Build-Your-Own Sausage Foil Packet Dinner

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

  • 1          package Coleman Natural Uncured Polish Kielbasa, sliced 1/2-inch thick
  • 2          cloves garlic, minced
  • 2          ears corn, each cut crosswise into four pieces
  • 2          large tomatoes, chopped
  • 1          medium red onion, thinly sliced
  • 1          pound Yukon Gold potatoes, chopped into 1-inch pieces
  • 2          tablespoons extra-virgin olive oil
  • salt, to taste
  • pepper, to taste
  • 2          tablespoons parsley, chopped
  1. Preheat oven to 425 F.
  2. Cut foil into four sheets about 12 inches long.
  3. Divide kielbasa, garlic, corn, tomatoes, onion and potatoes evenly over foil sheets. Drizzle with oil then season with salt and pepper, to taste. Toss gently to combine.
  4. Top each packet with parsley and fold crosswise over kielbasa and vegetable mixture to completely cover food. Roll top and bottom edges to seal.
  5. Place foil packets on baking sheet and bake 30 minutes.

Variations: Customize ingredients for personal preferences. Use broccoli in place of corn or substitute peppers for onions.

Source:  Coleman Natural

Videos 15 July 2021

Slow Cooker Chicken Burrito Bowls

(Family Features) During the hustle and bustle of the school year, it can be difficult to find time to sit down for dinner together as a family. However, on weeknights filled with extracurricular activities, homework, meetings and more, it’s still important to put delicious and nutritious meals on the table that can be served whenever your family members can find a few minutes to grab a plate.

Dairy foods like milk, yogurt and cheese are on hand in many kitchens and provide nutrients people of all ages need to grow and maintain strong bodies and minds. These Slow Cooker Chicken Burrito Bowls combine dairy with chicken, beans, corn and rice plus colorful garnishes for a meal you can set in the slow cooker at the beginning of the day and serve whenever hunger strikes that evening.

Find more weeknight meal ideas at milkmeansmore.org.

Watch video to see how to make this recipe!

Slow Cooker Chicken Burrito Bowls

Recipe courtesy of Lori Yates of Foxes Love Lemons on behalf of Milk Means More
Prep time: 20 minutes
Cook time: 4-8 hours
Servings: 6

  • 1          jar (16 ounces) chunky salsa
  • 1          pound boneless, skinless chicken thighs
  • 2 1/2    cups low-sodium chicken broth
  • 2          teaspoons chili powder
  • 1          can (15 1/2 ounces) black beans, rinsed and drained
  • 2          cups instant brown rice
  • 1          cup corn kernels, fresh or frozen
  • chopped avocado, for garnish
  • chopped cilantro, for garnish
  • chopped red onion, for garnish
  • chopped tomatoes, for garnish
  • lime wedges, for garnish
  • sour cream or Greek yogurt, for garnish
  • shredded colby jack cheese, for garnish
  1. In slow cooker, stir together salsa, chicken, broth and chili powder. Cook 3 1/2 hours on high or 7 1/2 hours on low.
  2. Transfer chicken to cutting board and coarsely shred; return to slow cooker. Stir in beans, rice and corn. Cook 30 minutes on high, or until rice is cooked through.
  3. Serve garnished with avocado, cilantro, onion, tomatoes, limes, sour cream and cheese.

Source: United Dairy Industry of Michigan

Meal Ideas 12 July 2021

Deliver Flavor and Nutrition Despite Busy Schedules

(Family Features) As kids and parents return to busy schedules full of sports, homework and weeknight activities, building a plan for nutritious and easy meals can be challenging. Piecing together a menu that fuels active minds without spending hours in the kitchen is a common goal for many families.

These recipes require minimal prep and call for on-hand ingredients like dairy food favorites that provide nutrients people of all ages need to grow and maintain strong bodies and minds.

Whether you enjoy it together in the morning before getting the day started or mix it up with breakfast for dinner, this Sustainable Frittata is called “sustainable” because you can use leftover cheeses, veggies, ham, sausage and more to recycle ingredients you already have on hand.

For a customizable kid-pleaser, turn to Chopped Chicken Taco Salad and garnish with your family’s favorite toppings. When it’s time to put a twist on a classic while changing up your dinner routine, Roasted Red Pepper and Pesto Grilled Cheese Sandwiches are perfect for putting something new on the table. Make supper a cinch with Slow Cooker Macaroni and Cheese, which lets you put the work in the hands of your slow cooker for a versatile dish that can be served when homework is finished.

Visit milkmeansmore.org to find more recipes perfect for bringing loved ones together.

Chopped Chicken Taco Salad

Recipe courtesy of Megan Gundy of “What Megan’s Making” on behalf of Milk Means More
Prep time: 15 minutes
Cook time: 15 minutes
Servings: 4

Dressing:

  • 1          cup plain Greek yogurt
  • 1/3       cup buttermilk, plus additional (optional)
  • 1          tablespoon fresh-squeezed lime juice, plus additional (optional)
  • 3          tablespoons chopped cilantro
  • 2          tablespoons taco seasoning

Salad:

  • 2          pounds boneless, skinless chicken breasts
  • 2          tablespoons taco seasoning
  • 2          tablespoons olive oil
  • 1          head leaf lettuce, chopped
  • 1          avocado, chopped into bite- sized pieces
  • 1          cup black beans, drained and rinsed
  • 1          cup corn
  • 1          pint grape or cherry tomatoes, chopped
  • 1          cup shredded cheese (Monterey Jack or Mexican)
  • tortilla strips or crushed tortilla chips, for topping
  1. To make dressing: In small bowl, stir yogurt, buttermilk, lime juice, cilantro and taco seasoning until combined. Taste and adjust lime juice and cilantro as needed. If dressing is too thick, add buttermilk 1 teaspoon at a time until desired consistency is reached. Refrigerate until ready to serve.
  2. To make salad: Season chicken on both sides with taco seasoning. Heat large skillet over medium-high heat and add olive oil. Add chicken to pan and cook on both sides until outside is golden brown and chicken is cooked through. Remove to cutting board and slice into strips.
  3. On large platter, heap chopped lettuce. Sprinkle chicken over top. Add avocado, beans, corn, tomatoes and shredded cheese. Drizzle dressing on top and sprinkle with tortilla strips or crushed tortilla chips.

Sustainable Frittata

Recipe courtesy of Jenn Fillenworth of “Jenny With the Good Eats” on behalf of Milk Means More
Prep time: 5 minutes
Cook time: 20 minutes
Servings: 8

  • 12        eggs, beaten
  • 1/4       cup whole milk, half and half or heavy cream
  • 1/2       teaspoon salt
  • 2          cups shredded cheese, any variety
  • 3          cups assorted cooked vegetables and pre-cooked meats
  • fresh herbs, for garnish (optional)
  1. Preheat oven to 450 F.
  2. Preheat cast-iron pan or oven-safe skillet over medium heat.
  3. In large bowl, mix eggs, milk and salt then add shredded cheese.
  4. Add cooked vegetables and meats to pan to reheat. Once vegetables have softened, add egg mixture to pan and scramble. Let sit over medium heat 1 minute.
  5. Carefully transfer to oven and bake 10-15 minutes. Frittata is done when eggs have set. Remove from oven and top with fresh herbs.

Slow Cooker Macaroni and Cheese

Recipe courtesy of Rachel Gurk of “Rachel Cooks” on behalf of Milk Means More
Prep time: 20 minutes
Cook time: 2 hours
Servings: 8

  • 16        ounces elbow pasta
  • 4          tablespoons butter
  • 3          ounces reduced-fat cream cheese
  • 2          cups whole milk
  • 12        ounces evaporated milk
  • 1/2       cup light sour cream
  • 2          large eggs, beaten
  • 3/4       teaspoon ground mustard
  • pepper, to taste
  • 8          ounces shredded sharp cheddar cheese
  • 8          ounces grated provolone cheese
  1. Cook pasta al dente according to package directions. Drain and pour into large slow cooker.
  2. In small saucepan over medium heat, whisk butter and cream cheese until melted. Stir in milk, evaporated milk and sour cream; whisk until combined. Remove from heat; whisk in eggs, ground mustard and pepper, to taste. Stir in cheeses. Pour mixture over cooked macaroni and stir to combine cheese and pasta.
  3. Cover and cook 2 hours on low. Switch to warm until ready to serve.

Roasted Red Pepper and Pesto Grilled Cheese Sandwiches

Recipe courtesy of Katie Serbinski of “Mom to Mom Nutrition” on behalf of Milk Means More
Prep time: 5 minutes
Cook time: 10 minutes
Servings: 2

  • 4          slices French or Italian bread
  • 3          tablespoons prepared pesto
  • 2          large roasted red peppers
  • 4          slices mozzarella cheese
  • 2          tablespoons butter, softened
  1. Preheat skillet or grill pan over medium-low heat.
  2. Spread insides of bread slices evenly with pesto. Stack red peppers and mozzarella cheese.
  3. Spread outer sides of bread with softened butter and grill until toasted and cheese is melted, about 5 minutes per side.
  4. Rest 1 minute before cutting.

Source: United Dairy Industry of Michigan

Meal Ideas 01 July 2021

A Perfect Pairing for Summer Supper

(Family Features) Few moments make summers quite as special as family meals, whether you’re soaking up the sun’s rays on the patio or beating the heat at the dining room table. You can make evenings the highlight of the day with loved ones by centering dinner around the flavors of the season.

Fish, for example, is a popular choice for many with its lighter texture and a flavor profile that’s easily paired with a variety of veggies. These Blackened Salmon Sliders with Pickled Beet Relish can feed a family in a fun, handheld way with Aunt Nellie’s Pickled Beets serving as a perfect partner for the fish fillets.

No summer dinner is complete without a side dish like this BLT Potato Salad. A trio of classic warm-weather ingredients – bacon, lettuce, tomato – blend together with READ German Potato Salad and a homemade vinegar-based dressing for a delightful spin on a family favorite.

To find more summer-inspired meal ideas perfect for sharing with family and friends, visit readsalads.com and auntnellies.com.

Blackened Salmon Sliders with Pickled Beet Relish

Recipe courtesy of tarateaspoon.com
Prep time: 40 minutes
Yield: 12 sliders (2 per serving)

  • 4 single-serve cups Aunt Nellie's Diced Pickled Beets
  • 1 finely chopped scallion (about 2 tablespoons)
  • 1/2 cup shredded radishes
  • 1 cup plain Greek yogurt
  • 1/2 cup finely crumbled feta cheese
  • 2 tablespoons chopped flat-leaf parsley
  • 2 teaspoons chopped oregano
  • 1/4 teaspoon kosher salt, plus additional, to taste, divided
  • 1 pinch ground black pepper
  • 2 pounds salmon fillets, skinless
  • 3 tablespoons blackened seasoning
  • 2 tablespoons olive oil
  • 12 slider buns
  • 1 cup baby arugula
  1. Drain beets well. In medium bowl, combine diced beets, scallions and radishes. Set aside.
  2. In small bowl, combine yogurt, feta, parsley and oregano. Stir in 1/4 teaspoon kosher salt and black pepper. Set aside.
  3. Cut salmon into 12 roughly 2 1/2-inch squares, about 1/2-inch thick. Slice thick parts of fillets in half to make thinner, if needed.
  4. Sprinkle fillets with salt, to taste, on both sides. Sprinkle evenly with blackened seasoning until well coated.
  5. Heat nonstick skillet or cast-iron pan over medium heat and add oil. Add salmon, in batches if needed, and cook, turning once, until salmon is crisped and almost cooked through, about 1 1/2 minutes per side. Remove and let rest.
  6. Spread each slider bun with about 1 tablespoon yogurt sauce. Layer arugula, salmon and beet relish on each slider and serve.

BLT Potato Salad

Recipe courtesy of eazypeazymealz.com
Prep time: 20 minutes
Servings: 4

  • 1 can (15 ounces) READ German Potato Salad
  • 3 Roma tomatoes, diced
  • 1/4 cup finely diced red onion
  • 2 cups baby arugula
  • 6 slices crisp-cooked bacon, crumbled

Dressing:

  • 1/3 cup apple cider vinegar
  • 3 tablespoons olive oil
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  1. Place potato salad in large bowl. Gently stir in diced tomatoes and onion.
  2. Add arugula; stir gently to combine. Sprinkle with crumbled bacon.
  3. To make dressing: In bowl, combine apple cider vinegar, olive oil, salt, garlic powder and black pepper. Drizzle over potato salad to serve.

Source: Seneca Foods

Aunt Nellies

Meal Ideas 28 May 2021

A Full School Day of Family Favorites

(Family Features) Each school day calls for a multitude of meals and snacks to make sure little learners are energized for time spent in the classroom, playing with friends and completing their homework. From breakfast to dinner and sweet rewards after a long day of educational activities, it’s important to keep the family on schedule with favorite recipes.

These options for a simple quiche that’ll almost certainly leave leftovers for the week, tasty tacos with a cheeseburger twist and cream-filled cookies offer delicious ways to keep your loved ones full and happy.

Visit Culinary.net to find more family-friendly dishes.

Say Goodbye to Basic Breakfast

The same old breakfast routine week after week can become tiresome and dull, especially for little ones.

It’s time to add something new to the table with fresh ingredients and simple instructions to enhance the start to busy weekdays. Try this recipe for an Easy Breakfast Quiche that is sure to have your senses swirling with every bite while fueling kiddos for the day ahead.

Find more breakfast recipes at Culinary.net.

Easy Breakfast Quiche

Servings: 12

  • 1 package (10 ounces) frozen broccoli with cheese
  • 12 slices bacon, chopped
  • 1/2 cup green onions, sliced
  • 1 cup mushrooms, sliced
  • 4 eggs
  • 1 cup milk
  • 1 1/2 cups shredded cheese, divided
  • 2 frozen deep-dish pie shells (9 inches each)
  1. Heat oven to 350 F.
  2. In medium bowl, add broccoli and cheese contents from package. Microwave 5 minutes, or until cheese is saucy. Set aside.
  3. In skillet, cook chopped bacon 4 minutes. Add green onions; cook 2 minutes. Add mushrooms; cook 4 minutes, or until bacon is completely cooked and mushrooms are tender. Drain onto paper towel over plate. Set aside.
  4. In medium bowl, whisk eggs and milk until combined. Add broccoli and cheese mixture. Add 1 cup cheese. Stir to combine. Set aside.
  5. In pie shells, divide drained bacon mixture evenly. Divide broccoli mixture evenly and pour over bacon mixture. Sprinkle remaining cheese over both pies.
  6. Bake 40 minutes.
  7. Allow to cool at least 12 minutes before serving.

Note: To keep edges of crust from burning, place aluminum foil over pies for first 20 minutes of cook time. Remove after 20 minutes and allow to cook uncovered until completed.

A Tasty Take on School Night Tradition

Put a twist on taco Tuesday and get outside the burger bun with this easy weekday dinner idea.

Pick up a few simple ingredients you can feel good about feeding your family including Coleman Natural uncured bacon, which has no artificial ingredients or preservatives and is sourced from American family farms that humanely raise their animals with no antibiotics or added hormones.

For more creative, kid-friendly recipes, visit ColemanNatural.com/recipes.

Bacon Cheeseburger Tacos

Servings: 4

  • 8-10 slices Coleman Natural bacon
  • 1 pound ground beef
  • salt
  • pepper
  • 4 slices cheese
  • 1 cup canola oil
  • 8 soft corn tortillas
  • 1 medium red onion, sliced
  • 1 avocado, skin removed and sliced
  • 1 medium tomato, chopped
  • 8-10 romaine lettuce leaves, torn
  1. In large frying pan or cast-iron skillet, cook bacon until crispy. Remove slices from skillet to drain on paper towel. Pour bacon fat from pan.
  2. Shape ground beef into four burger patties, seasoning both sides of patties with salt and pepper.
  3. In skillet over medium-high heat, cook burgers about 4 minutes per side for medium doneness.
  4. Top each burger with one slice cheese then cover skillet with lid and cook until cheese melts. Remove from heat.

Cap Off School Nights with a Creamy Cookie

Once the school day is done, homework is complete and dinner is finished, there’s just one thing left for many families: dessert. After all the day’s accomplishments, sometimes a sweet treat is the perfect way to reward kiddos for their hard work in the classroom.

These Oatmeal Creme Cookies are a tasty example of a tempting dish that comes together in less than half an hour, so you don’t add more stress to a busy day. Plus, with high-quality ingredients like C&H Sugars, they can keep the whole family happy while allowing little ones to help in the kitchen.

Visit chsugar.com for more back-to-school recipe inspiration.

Oatmeal Creme Cookies

Recipe courtesy of chef Haley Williams @IfYouGiveABlondeAKitchen

Prep time: 10 minutes

Cook time: 12 minutes

Oatmeal Cookies:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves (optional)
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 3/4 cup Dark Brown Sugar
  • 1/2 cup Organic Raw Cane Sugar
  • 2 large eggs, at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 3 cups quick oats

Creme Filling:

  • 3/4 cup unsalted butter, at room temperature
  • 2 cups Confectioners’ Sugar
  • 1-2 tablespoons heavy cream
  • 1 teaspoon pure vanilla extract
  • 1 pinch salt
  1. To make oatmeal cookies: Preheat oven to 350 F. Line two cookie sheets with parchment paper and set aside.
  2. In large bowl, whisk flour, baking soda, salt, cinnamon and cloves, if desired. Set aside.
  3. In bowl of stand mixer, beat butter, dark brown sugar and raw cane sugar on medium-high speed until light and creamy, about 1 minute. Add eggs and vanilla; beat until combined. Scrape down sides and bottom of bowl.
  4. With mixer on low, slowly add dry ingredients to wet ingredients. Mix until combined while avoiding overmixing. Add oats and mix until incorporated.
  5. Scoop about 2 tablespoons dough onto prepared cookie sheet. Space dough balls at least 3 inches apart. Bake 10-12 minutes, or until edges are light brown. Let cookies cool 5 minutes before transferring to wire rack to cool completely.
  6. To make creme filling: In bowl of stand mixer, beat butter on medium-high speed until light in color, about 3 minutes. With mixer on low, gradually add confectioners’ sugar and mix until well combined, about 1 minute. Add 1 tablespoon heavy cream, vanilla and salt. Beat on medium-high speed until fluffy. If filling is too thick, add second tablespoon heavy cream.
  7. Once cookies cool, pipe or spread creme filling on flat sides of half the cookies. Top with remaining cookies to form sandwiches.

Source: Coleman Natural Foods
C&H Sugar

Meal Ideas 20 April 2021

Easy, Satisfying Spring Recipes

(Family Features) Whether you enjoy your spring meals al fresco or simply turn to warm-weather dishes at the comfort of your own dining table, the season brings with it a perfect excuse to shake up your menu.

Lighter fare is often the way to go as temperatures climb, but that doesn’t mean you have to settle for a regular sandwich or a boring salad. Instead, enhance these springtime classics by rethinking tradition in tasty (yet easy) ways.

This Sabich recipe calls for a multitude of fresh flavors including Aunt Nellie’s Pickled Beets and Onions and hard-boiled eggs plus a variety of veggies, hummus and ethnic seasonings. Or, if a quick and easy salad calls your name for an outdoor meal, this Tossed Bean Salad with Lemon Vinaigrette requires only READ Bean Salad, mixed greens and a handful of other ingredients.

Find more easy springtime dishes at readsalads.com and auntnellies.com.

Tossed Bean Salad with Lemon Vinaigrette

Prep time: 15 minutes
Servings: 4

  • 1          can (15 ounces) READ 3 or 4 Bean Salad
  • 2          tablespoons lemon juice or white wine vinegar
  • 2          tablespoons olive oil
  • coarsely ground black pepper, to taste
  • 1          package (about 10 ounces) mixed salad greens with carrots
  • 4          slices bacon (about 1/4 cup), cooked crisp and crumbled (optional)
  • shaved Parmesan or Asiago cheese (optional)
  1. Drain bean salad well; in small bowl, reserve 1/2 cup liquid.
  2. To make dressing: Whisk reserved bean liquid and lemon juice then whisk in oil. Add pepper, to taste.
  3. Place salad greens in bowl. Add bean salad and bacon. Add dressing, as desired. Toss gently to coat. Arrange on platter; top with shaved cheese, if desired.

Variation: Top salad with sliced grilled chicken then top with cheese.

 

Sabich

Recipe courtesy of eazypeazymealz.com
Prep time: 20 minutes
Servings: 4

  • 1          jar (16 ounces) Aunt Nellie’s Pickled Beets and Onions
  • 1          medium eggplant
  • 2          teaspoons salt, plus additional, to taste, divided
  • 1          cup vegetable oil
  • 4          hard-boiled eggs, sliced
  • pepper, to taste
  • 1 1/2    teaspoons za’atar, plus additional for serving, divided (optional)
  • 1/2       teaspoon sumac, plus additional for serving, divided (optional)
  • 1          cucumber, diced
  • 3          Roma tomatoes, diced
  • 1/3       cup fresh parsley, finely chopped
  • 1/2       lemon, juice only
  • 4          whole-grain pita breads with pockets
  • 1/2       cup hummus
  • 2          cups shredded red cabbage
  • 1          medium green bell pepper, thinly sliced
  • 1/4       cup Amba pickled mango sauce (optional)
  • 1/4       cup tahini
  1. Drain beets and onions; set aside.
  2. Wash eggplant. Slice into 3/8-inch-thick pieces. Place slices on cooling rack. Add 2 teaspoons salt to slices to draw out extra moisture. Let sit 10 minutes. Pat extra moisture off.
  3. In large 14-inch skillet, heat vegetable oil over medium heat. Once oil is hot, place eggplant slices in oil; fry until browned, about 3 minutes per side, in batches of four pieces. Place on paper towel-lined plate to absorb additional oil.
  4. Season hard-boiled egg slices with salt and pepper, to taste. Season with 1/2 teaspoon za’atar and sumac, if desired. Set aside.
  5. To make salad: In medium bowl, combine cucumber, tomatoes, parsley, lemon juice and remaining za’atar. Set aside.
  6. Gently slice one end of each pita and open pocket. In microwave on high, heat pitas 10 seconds. Place equal amounts fried eggplant in each pita. Spread 2 tablespoons hummus in each pita. Gently layer one-fourth of egg slices, beets and onions, cabbage, Israeli salad and green peppers in each pita.
  7. Drizzle each sabich with about 1 tablespoon amba sauce, if desired, and 1 tablespoon tahini. Season with additional salt and pepper or sumac and Za’atar, if desired.

Source: Seneca Foods
Aunt Nellies

Meal Ideas 12 March 2021

Pro Tips for Perfecting Pasta

(Family Features) Next time hunger calls in your home, turn to a filling family favorite: pasta. With a nearly endless variety of pasta types, sauce pairings and recipe ideas, the options are aplenty, and cooking is often a breeze.

Consider these pasta cooking tips from Rouxbe, an online culinary school training people of all abilities to become better, more confident cooks.

  • Use a large, straight-sided pot with 6 quarts of water for every 1 pound of pasta. Bring to a boil, add 1 teaspoon of salt for each quart of water and stir to dissolve.
  • Wait for rapidly boiling water before adding pre-made pasta then cook according to package instructions for al dente, which means the pasta offers a slight resistance. For stuffed or fresh pasta, aim for a gentle boil and cook 1-5 minutes. Reserve 1 cup of pasta water for use in sauces then drain (never rinse) your pasta.  
  • Add pasta to your sauce; never the other way around. Pair thin pastas like angel hair with lighter sauces, seafoods, basil and light oils. Fettucine, penne and rigatoni complement spicy sausage, heavy creams and chunky ragu. When in doubt, spaghetti offers a versatile option.

Pasta is a natural fit for fresh veggies, and you can put your skills to the test with Pappardelle with Garden Vegetables or create Homemade Potato Gnocchi to freeze and enjoy later.

For more information, visit rouxbe.com.

Pappardelle with Garden Vegetables

Total time: 1 hour
Servings: 3-4

  •             Salted water
  • 3          tablespoons olive oil
  • 3          tablespoons shallots or white onion, minced
  • 2          cloves garlic, minced
  • 1/4       teaspoon chili flakes
  • 1          cup white wine
  • 2          cups pappardelle noodles
  • 3/4       cup vegetable stock
  • 3          tablespoons capers (optional)
  • 2          vine-ripened tomatoes, sliced in wedges
  • 1          handful baby kale
  • 1          fresh lemon, juice only
  • 2          tablespoons butter (optional)
  • sea salt, to taste
  • freshly ground black pepper, to taste
  • 1          handful fresh basil, torn
  1. Bring large pot of salted water to boil.
  2. In fry pan on medium-high heat, add olive oil and onions; saute 2 minutes. Lower heat slightly and add garlic and chile flakes. Saute on medium heat 2-3 minutes. Add white wine and deglaze pan. Cook 3 minutes. Remove from heat and keep warm until ready to add freshly cooked pasta.
  3. In pot of boiling water, add pappardelle. Cook according to package instructions then drain.
  4. Place fry pan back on medium heat. Add drained pasta; vegetable stock; capers, if desired; tomatoes; baby kale; and lemon juice. Add butter, if desired, and toss well. Cook 2-3 minutes, tossing occasionally, and season with salt and pepper, to taste, and fresh basil.
  5. Toss again, remove from heat and serve.

Homemade Potato Gnocchi

Total time: 2 hours
Servings: 2-4

  • 2          medium Yukon Gold or russet potatoes
  • 3/4       teaspoon sea salt, divided
  • 2          teaspoons water
  • 1          cup all-purpose flour, divided, plus additional, for surface
  • 1/4       teaspoon freshly grated nutmeg
  • 1/8       teaspoon white pepper
  • 2          large egg yolks
  1. Preheat oven to 400 F. Place potatoes on sheet of foil, add 1/2 teaspoon salt and water; wrap. Bake 40 minutes, or until cooked through.
  2. Peel potatoes while hot. Cut and rice potatoes. Let potatoes cool completely.
  3. To make dough, sprinkle potatoes with flour. Aerate with bench scraper then add remaining salt, nutmeg and white pepper.
  4. Break up egg yolks and pour over potatoes. Cover surface with flour. Continue cutting and gently lifting dough.
  5. Test dough by squeezing gently; it shouldn’t stick. Add flour, if needed.
  6. Shape dough into rectangle and fold several times, using fingertips to bring together. Flatten dough out until it reaches finger thickness. Sprinkle with flour and let rest 5-10 minutes.
  7. Cut finger-width strips of dough and sprinkle strips with flour. Roll out each strip and cut ropes into 3/4-inch pieces. Separate slightly and flour well.
  8. Fresh gnocchi can sit at room temperature 30 minutes before cooking.
  9. To freeze: Place gnocchi on tray, making sure they aren’t touching. Once frozen, transfer to plastic freezer bag and freeze up to 2 months. Cook gnocchi from frozen and serve with desired sauce.

 Photos courtesy of Getty Images

Source: Rouxbe

Meal Ideas 12 March 2021

Maximize Family Meal Flavors with Cheese

(Family Features) While there are many ways to enhance the taste and texture of your family’s favorite dishes, perhaps one of the simplest and most impactful is the addition of cheese. From fish and seafood to veggie-inspired recipes, the dairy delight provides a versatile, flavorful ingredient.

One wholesome option is cheese made with 100% sustainably sourced Real California Milk from dairy farm families, which helps bring out the full flavor of dishes like California Queso Fresco Fish Tacos. Quality, authentic dairy can be part of flavor-driven experiences with your loved ones whether you enjoy the tacos during a “fish Friday” event or simply as an opportunity to share a meal as a family. You can also use queso fresco to elevate the flavor of dishes like chilaquiles, or turn to other varieties like Oaxaca for a capirotada or asadero for quiche.

If a vegetarian-friendly meal suits your style, cheese can also enhance plant-forward dishes like Vegetarian Stuffed Peppers. These red bell peppers are cooked and seeded before being stuffed with onions, mushrooms, cheese and seasonings. Once they’re baked to an ooey-gooey doneness, they’re served with white rice for a filling yet healthful meal.

Visit realcaliforniamilk.com/hispanic-dairy to find more cheesy, delicious recipes.

Vegetarian Stuffed Peppers

Prep time: 25 minutes
Cook time: about 1 hour
Servings: 4

  • 4          red bell peppers
  • 1/2       cup, plus 1 tablespoon, vegetable oil, divided
  • 1          cup white onion (about 1 medium), 1/4-inch diced
  • 4          cups cremini or brown mushrooms (about 1 pound), 1/4-inch diced
  • 1          teaspoon garlic salt
  • 1          teaspoon black pepper
  • 1          cup Real California Oaxaca cheese, shredded
  • cooked white rice, for serving
  1. Preheat oven to 400 F.
  2. Rub bell peppers with 1 tablespoon oil then use grill, broiler or gas stovetop burner to cook peppers, turning occasionally, until well charred, 12-15 minutes. Transfer to bowl, cover and set aside until cool enough to handle, about 10 minutes.
  3. In large skillet over medium heat, warm remaining oil. Add onion and cook, stirring occasionally, until starting to brown, 3-5 minutes. Add mushrooms, garlic salt and black pepper; cook, stirring occasionally, until mushrooms are browned and liquid is almost entirely evaporated, 7-10 minutes.
  4. Rub charred skin from bell peppers. Slice off tops and remove seeds. Fill bell peppers with mushroom mixture, top with cheese and arrange in baking dish. Replace bell pepper tops and bake until cheese melts, 8-10 minutes. Serve with cooked rice.

 

California Queso Fresco Fish Tacos

Servings: 6 (12 tacos)

Avocado Radish Salsa:

  • 2          medium avocados, chopped
  • 1/3       cup finely chopped onion
  • 3/4       cup diced radish
  • 5          serrano chile peppers, seeded and finely chopped
  • 3          tablespoons cilantro, finely chopped
  • 1          clove garlic, finely chopped
  • 1          lime, juice only
  • salt, to taste
  • pepper, to taste

Tacos:

  • 1 1/2    pounds swordfish, or other whitefish, steaks or fillets
  • vegetable oil
  • salt, to taste
  • pepper, to taste
  • 1          tablespoon lime juice
  • 1/2       teaspoon ground cumin
  • 12        corn tortillas
  • 6          ounces Real California Queso Fresco cheese, crumbled
  • 2          medium ripe tomatoes, diced
  • 1          cup shredded cabbage
  1. To make avocado radish salsa: In small bowl, combine avocados, onion, radish, chile peppers, cilantro, garlic and lime juice. Add salt and pepper, to taste. Set aside.
  2. Heat grill to medium heat.
  3. Rinse fish and pat dry with paper towels. Rub oil on both sides to coat; season with salt and pepper, to taste. Grill fish 6-9 minutes until cooked through; cool slightly. Remove skin and bones; cut fish into 1 1/2-inch strips.
  4. In medium bowl, toss fish with lime juice and cumin. Warm tortillas in microwave or at 275 F in oven.
  5. Place equal amounts of fish, cheese, tomatoes, cabbage and salsa in center of each tortilla. Roll up tacos to serve.

Substitution: Use Real California Asadero or Monterey Jack cheese for Queso Fresco.  

Source: Real California Milk

Meal Ideas 03 March 2021

Fast, Flavorful Meals When You're Short on Time

(Family Features) Quality meals don't have to drain hours from your day; satisfying taste is possible in just minutes when you have a few strategies that can help make meal prep easier and the results more enjoyable.

Eat better with veggies. If eating better is your goal, explore veggie-based recipes that are hearty and filled with nutrients and vitamins. This Brown and Wild Rice Bowl with Veggie Burger is perfect for a meatless Monday or any other day when you need a fast, filling and flavorful meal in short order. If you don't have veggie burgers at home, or simply prefer a meat-based option, a cooked frozen beef patty is a good time-saving alternative.

Make simple swaps for variety. When you find a dish that's easy and tasty, you may find yourself falling back on the same thing again and again. Prevent taste bud boredom by mixing up your ingredients. You can transform a rice-based recipe by changing up the veggies, cheese, dressing and other toppings. Try pickled jalapenos for spice. Add corn if you like things sweet. Swap a creamy dressing with a zesty vinaigrette for fewer calories and a whole new taste.

Shop for convenience. Takeout may let you skip prep time completely, but you can easily make versions of many favorite to-go meals at home in just a few minutes. This Beef and Broccoli Garlic Rice uses perfectly portioned Minute Ready to Serve microwavable rice cups that help you put together a delicious lunch or dinner without measuring or overeating. Choosing products like portion-controlled rice and other ready-to-serve ingredients can help shave time off your prep work.

Tempt your taste buds with more convenient meal ideas at minuterice.com.

Brown and Wild Rice Bowl with Veggie Burger

Prep time: 5 minutes
Servings: 1

  • 1 cup Minute Ready to Serve Brown and Wild Rice
  • 1 precooked veggie burger patty
  • 1/2 cup shredded lettuce
  • 1/2 cup halved grape tomatoes
  • 2 tablespoons shredded cheddar cheese
  • 2 tablespoons ranch dressing
  1. Prepare rice according to package directions.
  2. Break veggie burger into large chunks and place in small, microwave-safe bowl. Microwave on high 60-90 seconds, or until veggie burger is heated through.
  3. Toss together rice and veggie burger. Top with lettuce, tomatoes and cheese. Drizzle with ranch dressing.

Beef and Broccoli Garlic Rice

Prep time: 5 minutes
Servings: 1

  • 1 cup Minute Ready to Serve Garlic and Olive Oil Jasmine Rice
  • 1/2 cup fresh broccoli florets
  • 1/2 cup sliced red bell pepper
  • 2 tablespoons diced water chestnuts
  • 3 ounces cooked beef, sliced into strips
  • 3 tablespoons teriyaki glaze
  • soy sauce (optional)
  1. Heat rice according to package directions.
  2. In large, microwave-safe bowl, combine broccoli, bell pepper and water chestnuts. Microwave on high 1 minute. Add beef and microwave on high 1 minute.
  3. Stir in glaze and rice. Top with soy sauce, if desired.

Source: Minute Rice

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