recipes

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

Meal Ideas 22 June 2021

Sweet, Simple Solutions for Family Meals

(Family Features) Busy mornings, afternoons and evenings are the norm for many families with days full of work, school, extracurricular activities, social commitments and more. Finding time to pause and share a meal is often a priority that may remain difficult to achieve.

With easy family-friendly recipes that call for Envy apples – named America’s No. 1 apple for taste, crispness, aroma and appearance, according to an independent sensory test by Forward Agency – you can bring your loved ones together for shared meals.

Crisp Apple Tacos put a fresh and sweet spin on a dinnertime classic by making tacos with pork medallions, homemade slaw and apple wedges. With plenty of easy prep work to be done, they’re a convenient way to call everyone to the kitchen; even little ones can help by mixing the dressing, apple sticks and cabbage for the tasty slaw.

For a quick and easy dinner option on busy summer nights, fire up the grill and cook Grilled Apple Portobello Burgers. Distinctly sweet apple rounds are paired with savory, umami-rich portobello mushrooms for a flavor-packed, meatless take on traditional burgers.

Easily recognized by their large, sharable size, Envy apples boast bright red skin that sometimes features a golden blush. They are ideal for snacking, with their satisfying crunch and balanced sweetness, and can also be served as part of any meal of the day. For example, Apple Avocado Toast provides a simple way to fuel up on weekday mornings or can be enjoyed as part of a weekend brunch with the family.

Find these delicious apples at a grocer near you by visiting EnvyApple.com.

Apple Avocado Toast

  • 2          eggs
  • water
  • 4          slices sourdough bread
  • 1          ripe avocado, sliced
  • 1          Envy apple
  • 1          teaspoon lime juice
  • 1/4       cup shaved Parmesan cheese
  • 2          teaspoons chia seeds
  • 1          tablespoon minced chives
  • edible flowers, for garnish
  1. In pot, cover eggs with 1 inch cold water. Boil 6-7 minutes then place in cool water bath.
  2. Peel eggs, halve lengthwise and set aside.
  3. Toast sourdough bread then mash avocado across bread with fork.
  4. Cut apple into thin slices and place on top of avocado along with egg halves. Top with lime juice, Parmesan cheese, chia seeds and chives.
  5. Garnish with edible flowers.

Grilled Apple Portobello Burgers

  • 2          Envy apples
  • 4          portobello mushrooms
  • 1/2       cup olive oil, divided
  • 2          tablespoons lemon juice
  • 4          garlic cloves, minced
  • 2          teaspoons oregano
  • 2          teaspoons salt
  • 1          cup herbed goat cheese
  • 4          brioche buns
  • 4          large butter lettuce leaves
  • 4          tablespoons mayonnaise
  1. Heat grill to high heat.
  2. Slice apple horizontally into thick round wedges and remove seeds using fork.
  3. Remove portobello stems.
  4. In small bowl, combine 1/4 cup olive oil, lemon juice, garlic, oregano and salt. Using basting brush, coat mushrooms on both sides with olive oil mixture.
  5. Grill mushrooms stem sides down 2 minutes then flip. Add goat cheese and grill 2-3 minutes until cheese is melted.
  6. Coat apple rounds with remaining olive oil and grill 1-2 minutes per side to lightly char.
  7. Serve mushrooms with apple rounds on brioche buns with lettuce and mayonnaise.

Crisp Apple Tacos

  • 1/2       pound pork tenderloin
  • 3          tablespoons olive oil
  • 1          teaspoon salt, plus additional, to taste, divided
  • 1          teaspoon pepper, plus additional, to taste, divided
  • 2          Envy apples, divided
  • 3          sprigs rosemary
  • 1/2       cup shredded carrots
  • 1/2       cup shredded red cabbage
  • 1          cup shredded green cabbage
  • 4          tablespoons honey
  • 1          cup mayonnaise
  • 1          tablespoon mustard
  • 1          tablespoon white vinegar
  • 12        soft taco shells
  • 2          tablespoons sour cream
  • 1          lime, cut into wedges
  1. Cut pork crosswise into 1-inch medallions.
  2. Coat pork medallions with olive oil, 1 teaspoon salt and 1 teaspoon pepper then add to saucepan over medium heat.
  3. Slice half of one apple into thick wedges and add to saucepan. Slice remaining half into thin wedges and set aside.
  4. Add rosemary to saucepan and heat 2-3 minutes. Flip pork and heat 2-3 minutes until pork is slightly golden and cooked through.
  5. Let pork rest 3 minutes then slice into strips.
  6. Thinly slice half of remaining apple into thin sticks around same size of shredded cabbage. Reserve remaining half.
  7. In serving bowl, toss apple sticks, carrots, red cabbage and green cabbage.
  8. In bowl, mix honey, mayonnaise, mustard and vinegar into dressing. Add additional salt and pepper, to taste.
  9. Mix dressing and cabbage; refrigerate at least 1 hour prior to serving.
  10. Cut remaining apple half into thin wedges.
  11. Top taco shells with pork, slaw, sour cream and squeeze of lime juice. Top with apple wedges.

Source: Envy Apples

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

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

Appetizers & Sides 26 May 2021

Add Mediterranean Flair to Your Dinner Table

(Family Features) During the past year, many people have missed the opportunity to travel and experience the sights, sounds and tastes of the world, but it’s easy to explore other cultures and cuisines by experimenting in the kitchen.

If you’re looking to transport your taste buds to the shores of Spain or the beaches of Greece, one of the best places to start is with the Mediterranean Diet. Renowned chef Geoffrey Zakarian recommends these tips to help home cooks elevate their dishes and easily incorporate the popular diet into everyday cooking.

Reach for Pantry Staples. There’s no single definition of the Mediterranean Diet, but it’s high in vegetables, fruits, whole grains, nuts, seeds, olive oil and seafood. By keeping your pantry stocked with canned versions of ingredients like beans and fish you can easily add them to your favorite dishes. Yellowfin Tuna Pasta Salad with Arugula Pesto and Dates, and Tuna Aioli Dip with Balsamic Drizzle are flavorful ways to bring Mediterranean flair to your dinner table.

Add Seafood. Eating more seafood is one of the leading principles of the Mediterranean Diet. Tuna salad is one tried-and-true dish that can help incorporate fish into your menu. To make it more nutritious, opt for tuna that’s packed in extra-virgin olive oil, so you don’t have to add much mayo to the base. For example, Genova Premium Tuna provides a tasteful addition to recipes and is high in protein, a great source of omega-3s and has a uniquely rich and savory flavor that offers a taste of the Mediterranean in every bite.

Visit GenovaSeafood.com for more recipe inspiration.

 

Tuna Aioli Dip with Balsamic Drizzle

Prep time: 15-20 minutes
Cook time: 10-15 minutes
Servings: 4

  • 6          ounces Genova Albacore Tuna in Olive Oil
  • 1/4       cup balsamic vinegar
  • 1          dried bay leaf
  • 1          sprig fresh rosemary
  • 1⁄3       cup mayonnaise
  • 2          tablespoons capers, drained
  • 2          anchovies
  • 1/2       lemon, juice only (about 1 1/2 tablespoons)
  • raw vegetables, such as carrots, celery, cucumber spears, endive leaves, sliced fennel and bell pepper strips, for dipping
  1. Drain tuna, reserving 2 tablespoons oil.
  2. In small saucepan, combine balsamic vinegar, bay leaf and rosemary sprig. Bring to boil and reduce until syrupy, about 1 tablespoon. Let cool slightly; discard bay leaf and rosemary sprig.
  3. In blender or food processor, process tuna and reserved oil, mayonnaise, capers, anchovies and lemon juice to make smooth dip. Transfer to flat serving bowl. Drizzle with balsamic syrup. Serve with raw vegetables.

 

Yellowfin Tuna Pasta Salad with Arugula Pesto and Dates 

Prep time: 20-30 minutes
Cook time: 20-25 minutes
Servings: 4

  • 2          cans (5 ounces each) Genova Yellowfin Tuna in Olive Oil, drained
  • 1/2       cup pine nuts
  • 4          cups arugula
  • 1          garlic clove 
  • 2          tablespoons butter (optional)
  • 1          cup grated Parmigiano-Reggiano, plus additional for garnish (optional)
  • 2          lemons, zest only (optional)
  • 1/2       teaspoon kosher salt 
  • 1/2       teaspoon freshly ground black pepper
  • 3/4       cup extra-virgin olive oil 
  • 8          ounces whole-wheat orecchiette 
  • 1/2       cup jarred sun-dried tomatoes in oil, chopped
  • 1/2       cup dates, pitted and quartered 
  • 1/4       cup kalamata olives, pitted and chopped 
  • 1/4       cup dill, chopped (optional)
  • 1/4       cup parsley, chopped (optional)
  1. Preheat oven to 325 F.
  2. On a sheet tray, toast pine nuts 8-12 minutes, or until golden. Set aside to cool.
  3. Bring large pot of salted water to boil. Prepare ice water bath by filling large bowl with cold water and ice. Stir arugula into boiling water and cook until bright green and tender, about 30 seconds. Drain arugula, immediately shock in ice water and set aside to fully drain; cover with towel. 
  4. In blender or food processor, add arugula; garlic; pine nuts; butter, if desired; Parmigiano-Reggiano; lemon zest, if desired; salt; and pepper. Puree on high, incorporating olive oil to desired thickness. 
  5. Place pesto in bowl and cover tightly to avoid discoloring.
  6. Bring large pot of salted water to boil.
  7. Add pasta and return to boil, stirring occasionally. Taste pasta for doneness 2 minutes earlier than package instructions. Once cooked, drain and transfer to large bowl. Do not rinse. 
  8. Add pesto gently until evenly distributed. Fold in tuna, sun-dried tomatoes, dates and olives.
  9. Divide between shallow bowls and finish with additional Parmigiano-Reggiano, dill and parsley, if desired.

Source: Genova Tuna

Videos 27 April 2021

Fresh Vegetable Summer Rolls

(Family Features) For many parts of the country, warmer weather comes with more options for fresh produce, which is why it’s a perfect time to add fruits and vegetables to recipes.

These easy-to-make Fresh Vegetable Summer Rolls are a vegetarian version of a classic dish – made with tofu coupled with lettuce, carrots, cucumber, sprouts and mint leaves.

A healthy eating plan is especially important for the 34 million people in the U.S. living with diabetes. People living with diabetes are twice as likely to develop and die from cardiovascular disease, such as heart attacks, heart failure and strokes, than people who do not have diabetes, according to the American Heart Association and American Diabetes Association. Through eating healthy, getting regular physical activity and making a plan with their health care professionals, people can manage their type 2 diabetes and lower their risk for heart disease and stroke.

Find more recipes for supporting a healthy lifestyle at KnowDiabetesbyHeart.org.

Watch video to see how to make this recipe!

Fresh Vegetable Summer Rolls

Prep time: 25 minutes
Serves: 12 (1 roll per serving)

  • Water
  • 1          head Boston or oak leaf lettuce, ribs discarded (12 leaves)
  • 1          pound firm tofu, drained and cut lengthwise into 1/2-inch thick planks
  • 1          large carrot, peeled and shredded
  • 1/2       English or hothouse cucumber, peeled, seeded and cut into 2-inch long matchsticks
  • 2          cups mung bean or clover sprouts, blanched
  • 24        medium-large mint leaves
  • 12        round (8 inches) rice papers
  1. Fill flat, round cake pan with water. Place clean, smooth kitchen towel on work surface. On plate, arrange lettuce, tofu, carrots, cucumber, sprouts and mint in individual piles.
  2. Put one rice paper in water. Soak until pliable. Place rice paper on top of kitchen towel. Blot dry. Paper should be sticky, not slippery. Stack ingredients on side of rice paper closest to you as follows: one lettuce leaf, one tofu plank, carrot, cucumber, sprouts and two mint leaves next to each other.
  3. Fold farther side of paper tightly over filling. Be careful not to tear it. Fold in sides and roll to end. Repeat with remaining ingredients.

Nutritional information per serving: 85 calories; 20 calories from fat; 2 g total fat; 0.5 g saturated fat; 0 g trans fat; 1 g polyunsaturated fat; 0.5 g monounsaturated fat; 0 mg cholesterol; 55 mg sodium; 155 mg potassium; 13 g total carbohydrates; 1 g dietary fiber; 2 g total sugar; 0 g added sugar; 5 g protein; 75 mg phosphorus. Choices/Exchanges: 1 starch

Source:  American Heart Association and American Diabetes Association

Meal Ideas 03 February 2021

Family Meals Cooked with Convenience in Mind

(Family Features) Part of the fun of family meals is finding inspiration in the variety of dinner ideas you can create together. From a tangy twist on traditional tacos to a favorite to-go flavor in the comfort of your own kitchen, the options are nearly endless when you use versatile, ready-to-use ingredients.

When you include protein that’s prepared, seasoned and precooked, you can cut down on time in the kitchen, while adding precious seconds to spend with loved ones. For example, Chef’s Craft® Gourmet Chicken offers a line of gluten-free, preservative-free, all-natural chicken skillfully crafted by experts and perfectly suited for culinary creations. The varieties are always fresh and perfect for preparing in 30 minutes or less. They can be enjoyed on their own or in an array of family dishes.

Consider these Barbecue Ranch Breaded Chicken Tacos to call loved ones to the table with chunks of tender chicken piled high with homemade spicy vinegar slaw, fried onions and avocado drizzled with barbecue sauce and ranch dressing.

Or, for a taste of takeout you can make in your own home, turn to Honey Soy Chicken Stir-Fry. If you don’t own a wok, don’t fret – this dish can easily be made in a skillet. Just be sure to give the veggies enough room as a crowded skillet is likely to result in steamed veggies.

Find more quick, convenient family meal ideas, as well as a store locator, at chefscraftgourmet.com.

Barbecue Ranch Breaded Chicken Tacos

Servings: 4

Spicy Vinegar Slaw:

  • 2 1/2    cups shredded purple cabbage
  • 1/2       cup shredded carrot
  • 2          jalapenos, thinly sliced
  • 1 1/2    tablespoons canola or vegetable oil
  • 2          tablespoons apple cider vinegar
  • 1          teaspoon sugar
  • kosher salt
  • freshly ground black pepper

Fried Onions:

  • canola or vegetable oil, for frying
  • 1/2       cup all-purpose flour
  • kosher salt
  • freshly ground black pepper
  • 1          yellow or Vidalia onion, cut into 1/4-inch slices
  • 8          taco-sized flour tortillas, warmed
  • 1          package Chef’s Craft® Breaded Chicken Chunks, cooked according to package directions
  • spicy vinegar slaw
  • 1          avocado, chopped
  • fried onions
  • 1/2       cup barbecue sauce
  • 1/2       cup ranch dressing
  • chopped cilantro (optional)
  1. To make spicy vinegar slaw: In medium mixing bowl, combine cabbage, carrot and jalapenos.
  2. In separate small bowl, whisk oil, vinegar and sugar; season generously with salt and pepper.
  3. Drizzle over coleslaw mix and stir to combine. Let sit at least 10 minutes before serving.
  4. To make fried onions: In small skillet over medium-high heat, heat 1/2 inch oil.
  5. In small bowl, season flour well with salt and pepper. Coat onion slices in flour mixture and shake to remove excess flour.
  6. Fry in batches until golden brown and crisp, about 30-45 seconds per batch. Remove to paper towel-lined plate and immediately sprinkle with salt.
  7. Top each tortilla with cooked breaded chicken chunks, spicy vinegar slaw, chopped avocado, fried onions, barbecue sauce and ranch dressing. Garnish with cilantro, if desired.

 

Honey Soy Chicken Stir-Fry

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Serves: 4

Honey Soy Glaze:

  • 1/2       cup chicken broth
  • 1/2       cup soy sauce
  • 6          tablespoons honey
  • 1/2       teaspoon granulated garlic
  • 1/2       teaspoon dried ground ginger
  • 4          teaspoons cornstarch
  • 3          teaspoons water
  • 2          tablespoons canola or vegetable oil
  • 1          large yellow onion, sliced
  • 3          bell peppers, sliced
  • 1          large zucchini, sliced
  • 4          ounces snow peas
  • 10        ounces sliced mushrooms
  • 2-3       cups broccoli florets, steamed to tender crisp
  • 1          package Chef’s Craft® Chicken Breast Fillets, cooked according to package directions, sliced
  • sesame seeds, for garnish
  1. To make honey soy glaze: In small saucepan over medium heat, combine chicken broth, soy sauce, honey, garlic and ginger. Bring to simmer.  In small bowl, combine cornstarch and water; stir into honey soy sauce and let cook approximately 1 minute, stirring occasionally, until sauce thickens.
  2. In large skillet or wok over medium-high heat, heat oil. Add onion, pepper and zucchini; cook 2-3 minutes. Add snow peas and mushrooms; cook 2 minutes until vegetables are crisp tender but maintain texture. 
  3. Add broccoli and chicken to pan; stir all but 3 tablespoons sauce; cook 1 minute, stirring frequently. Drizzle with remaining sauce and garnish with sesame seeds.

Source: Wayne Farms

Healthy 25 January 2021

Hearty, Wholesome Dishes to Support Immune Systems

(Family Features) If feeding your family wholesome meals is a daily goal, keep in mind you can serve up tasty foods that also feed your immune system by including ingredients like mushrooms. With their earthy flavor, mushrooms – like many other fruits and vegetables – can also play a positive role in supporting a healthy immune system.

Studies at Oregon State University concluded there are a variety of micronutrients important for supporting a healthy immune system. Consider that three of these nutrients (vitamin D, selenium and B vitamins) can be found in mushrooms, meaning these family-friendly recipes for Roasted Chicken Thighs and Veggies with Mushroom Orzo Risotto; Grilled Portobello Gyros with Yogurt Dill Sauce; Creamy Spinach, Mushroom and Lasagna Soup; and Asian Barbecue Sesame Salmon with Noodles and Veggies can help you add all-important nutrients to your family’s menu.

Find more ways to add mushrooms to family meals at mushroomcouncil.com.

Grilled Portobello Gyros with Yogurt Dill Sauce

Recipe courtesy of Emily Weeks of “Zen and Spice”
Cook time: 15 minutes
Total time: 25 minutes
Servings: 4

  • 4          portobello mushrooms
  • 1          tablespoon extra-virgin olive oil
  • 1/2       teaspoon dried oregano
  • 1/4       teaspoon smoked paprika
  • 2          yellow bell peppers, sliced

Yogurt Dill Sauce:

  • 1          English cucumber, grated
  • 1          cup whole-milk

Greek yogurt

  • 1/2       cup sour cream
  • 2          tablespoons extra-virgin olive oil
  • 1/2       small lemon, juice only
  • 2          cloves garlic, minced
  • 1          teaspoon salt
  • 1          tablespoon minced fresh dill
  • 4          pita breads or naan
  • 2          tomatoes, thinly sliced
  • 1/2       red onion, thinly sliced
  • 1/2       head green lettuce
  • crumbled feta cheese (optional)
  1. Remove stems from mushrooms and brush caps with wet towel. Using spoon, carefully scrape out gills. Slice mushrooms into 1/4-inch pieces and place in medium bowl with olive oil, oregano and smoked paprika.
  2. Preheat indoor grill pan over medium-high heat. Add mushrooms and peppers; grill, tossing occasionally, until tender, 5-7 minutes.
  3. To make yogurt dill sauce: Squeeze grated cucumber in clean towel to remove excess liquid. Add to large bowl with yogurt, sour cream, olive oil, lemon juice, garlic, salt and dill. Stir to combine.
  4. To serve, place mushrooms and peppers in middle of pita bread. Top with tomatoes, onion, lettuce, feta, if desired, and big dollop of yogurt dill sauce.

Creamy Spinach, Mushroom and Lasagna Soup

Recipe courtesy of Emily Weeks of “Zen and Spice”
Cook time: 30 minutes
Total time: 40 minutes
Servings: 4

  • 1          tablespoon extra-virgin olive oil
  • 2          cloves garlic, minced
  • 1          medium onion, small diced
  • 8          ounces crimini mushrooms, sliced
  • 1          jar (24 ounces) marinara sauce
  • 1          can (15 ounces) diced tomatoes
  • 2          tablespoons tomato paste
  • 2          teaspoons balsamic vinegar
  • 1          teaspoon granulated sugar
  • 1          tablespoon dried basil
  • 1/2       teaspoon salt
  • 1          teaspoon oregano
  • 1/2       teaspoon black pepper
  • 1          bay leaf
  • 3          cups vegetable broth
  • 6          lasagna noodles, broken into pieces
  • 1/2       cup heavy cream
  • 5          ounces fresh baby spinach
  • 1          cup whole-milk ricotta cheese
  • 1/2       cup shredded mozzarella cheese, for topping
  1. Heat large pot over medium heat.
  2. Add olive oil, garlic, onion and mushrooms. Cook, stirring occasionally, until onions and mushrooms soften, 4-5 minutes.
  3. Add marinara, diced tomatoes, tomato paste, vinegar, sugar, basil, salt, oregano, pepper, bay leaf and broth. Bring to boil over high heat then reduce heat to low and simmer.
  4. Add lasagna noodles and cook, stirring often, until softened, about 15 minutes. Remove from heat and remove bay leaf.
  5. Stir in heavy cream and spinach until wilted, 2-3 minutes.
  6. Divide between bowls and top with dollop of ricotta and sprinkle of mozzarella.

Roasted Chicken Thighs and Veggies with Mushroom Orzo Risotto

Recipe courtesy of Emily Weeks of “Zen and Spice”
Cook time: 50 minutes
Total time: 1 hour, 10 minutes
Servings: 4

Chicken:

  • 8          boneless, skinless chicken thighs
  • salt, to taste
  • pepper, to taste
  • 6          tablespoons unsalted butter
  • 16        ounces crimini mushrooms, quartered
  • 3          zucchini, sliced in half moons
  • 3          large carrots, thinly sliced
  • 4          sprigs fresh rosemary, leaves removed and roughly chopped
  • 4          cloves garlic, minced

Orzo:

  • 4          cups chicken or vegetable broth
  • 1          tablespoon unsalted butter
  • 1          tablespoon extra-virgin olive oil
  • 1          small yellow onion, diced
  • 2          garlic cloves, minced
  • 16        ounces crimini mushrooms, finely chopped
  • 1          cup uncooked orzo pasta
  • 1/8       teaspoon black pepper
  • 1/3       cup white wine
  • 1/3       cup shredded Parmesan cheese
  1. To make chicken: Preheat oven to 450 F.
  2. Pat chicken dry. Season with salt and pepper, to taste. In large skillet over medium-high heat, melt butter. Sear chicken until browned, 4-5 minutes on each side.
  3. In large bowl, toss mushrooms, zucchini, carrots, garlic and rosemary. On large baking sheet, spread vegetables. Nestle chicken into vegetables. Drizzle with butter and juices from pan.
  4. Bake 20 minutes until chicken is cooked through and vegetables are tender.
  5. To make orzo: In small pot over medium-low heat, warm broth.
  6. Using skillet from chicken, add butter and olive oil over medium heat. Add onion, garlic and mushrooms. Cook, stirring occasionally, until onions soften, 3-4 minutes.
  7. Add orzo and black pepper. Stir and cook 2 minutes. Add white wine and cook until evaporated, about 1 minute.
  8. Add warm broth to orzo 2/3 cup at a time, stirring until liquid is absorbed. Repeat with remaining broth, waiting until last batch is absorbed before adding more. Remove from heat and stir in Parmesan.
  9. Serve in individual bowls with chicken and roasted vegetables atop mushroom orzo risotto.

Asian Barbecue Sesame Salmon with Noodles and Veggies

Recipe courtesy of Emily Weeks of “Zen and Spice”
Cook time: 30 minutes
Total time: 40 minutes
Servings: 4

Sauce:

  • 1/2       cup soy sauce
  • 2          tablespoons brown sugar
  • 1          tablespoon rice vinegar
  • 2          cloves garlic, minced
  • 1          teaspoon fresh ginger, minced
  • 1          teaspoon chili garlic sauce (optional)
  • 1          tablespoon toasted sesame oil
  • 2          tablespoons barbecue sauce
  • 2          tablespoons water
  • 2          teaspoons cornstarch
  • 1 1/2    pounds salmon (4 filets)
  • 12        ounces stir-fry (pad thai) rice noodles
  • 1          tablespoon toasted sesame oil
  • 1          pound white mushrooms, sliced
  • 1          cup sugar snap peas
  • 1          large broccoli head, cut into bite-size florets
  • 2-3       green onions, thinly sliced, for garnish
  • sesame seeds, for garnish
  1. Preheat oven to 400 F.
  2. In small saucepan, whisk soy sauce; brown sugar; rice vinegar; garlic; ginger; chili garlic sauce, if desired; sesame oil; and barbecue sauce. Bring to boil over high heat then reduce heat to simmer.
  3. In small bowl, whisk water and cornstarch. Pour into pan and cook on low, whisking often, until sauce thickens, 3-5 minutes. Remove from heat and set aside.
  4. Pour 3 tablespoons sauce into small bowl. Brush salmon filets with reserved sauce and place on baking sheet. Bake 15 minutes, or until salmon is flaky. Discard small bowl sauce if any remains.
  5. Cook stir-fry noodles according to package directions. Drain, rinse and set aside.
  6. Heat large skillet over medium heat. Add sesame oil. Add mushrooms, snap peas and broccoli. Cook, stirring often, until veggies are tender-crisp, 7-8 minutes. Add noodles and remaining sauce from pan; toss to combine.
  7. To serve, divide noodles, veggies and salmon between plates.
  8. Top with sliced green onions and sesame seeds.

Source: Mushroom Council

Healthy 04 January 2021

New Year Nutrition

Take on 2021 with a sustainable, low-carb eating plan

(Family Features) A new year brings with it new opportunities to better yourself in all kinds of ways, including your health. Start by evaluating your at-home menu to make sure it aligns with your nutritional goals.

These recipes for Vegetarian Ramen Zoodle Bowls, Broccolini and Bacon Egg Bites and Flourless Salted Peanut Butter Chocolate Chip Cookies from Atkins offer better-for-you options that fit within a low-carb lifestyle that can help you eat right and make smarter choices in your kitchen. Each option offers a balanced approach to eating comprised of high-fiber carbohydrates, optimal protein and healthy fats. Plus, they’re easily personalized, allowing each recipe to help you meet your goals regardless of what eating plan you’re following and whether you’re looking to achieve weight loss, maintain your weight or achieve optimal health.

An Easy-to-Follow Food Guide

The latest science continues to support the many health benefits of a low-carb approach to eating beyond just weight loss. Simply reducing your carb and sugar intake by two-thirds over the “Standard American Diet” helps avoid the development of obesity, metabolic syndrome and type 2 diabetes.

While many eating approaches can be vague in their approach, “The Atkins 100 Eating Solution’s” fan-favorite program provides a clear-cut way to control your carb intake with 100 grams of net carbs (the total carbohydrate content of the food minus the fiber content and sugar alcohols) and shows you how to make delicious and satisfying food choices that lessen their impact on your blood sugar. This personalized approach is a way of eating you can follow for life.

With cutting-edge research and delicious recipes, this book provides a variety of foods with plenty of room for personalization. This easy-to-use guide, written by Colette Heimowitz, the company’s vice president of nutrition and education, can also show you how the plan can be modified to fit in with most ways of eating, including vegetarian, Paleo, Mediterranean and more regardless of food preferences, lifestyle or cooking abilities.

Visit atkins.com/atkins-100-eating-solution-book to purchase the book.

Vegetarian Ramen Zoodle Bowls

Recipe courtesy of “The Atkins 100 Eating Solution”
Total time: 30 minutes
Servings: 4

  • 4          large eggs
  • ice water
  • 2          cups fresh water
  • 1          quart vegetable broth
  • 5          ounces (3 cups) broccoli florets, cut into bite-size pieces
  • 10        ounces (4 cups) spiralized zucchini
  • 5          ounces (5 packed cups) baby spinach
  • 1          tablespoon, plus 2 teaspoons, white miso paste
  • 1/4       teaspoon kosher salt, plus additional, to taste, divided
  • 1          tablespoon toasted sesame oil, plus additional for garnish, to taste
  • 2          cups mung bean sprouts, for garnish
  • chili garlic sauce, for garnish
  • 1          cup shredded raw carrot, for garnish
  • 4          tablespoons crushed peanuts, for garnish
  1. In large saucepan of gently boiling water, cook eggs 7 minutes then transfer to bowl of ice water.
  2. Drain cooking water from saucepan then add broth and fresh water. Bring to simmer over medium-high heat. Add broccoli and cook 3 minutes then add zucchini and spinach. Continue cooking until spinach is wilted and zucchini is crisp-tender, 2-3 minutes. Remove from heat.
  3. Ladle about 1/2 cup broth from saucepan into small bowl. Add miso paste and 1/4 teaspoon salt; whisk to combine. Return mixture to soup, add sesame oil and stir to combine. Add additional salt, to taste. Cover to keep warm.
  4. Remove eggs from ice bath; peel then cut in half lengthwise. Ladle 2 cups soup into four serving bowls. Top each portion with one egg and 1/2 cup sprouts. Drizzle with chili garlic sauce and additional sesame oil, to taste. Top each serving with 1/4 cup shredded carrot and 1 tablespoon crushed peanuts.

Nutritional information per serving: 10 grams net carbs; 17 grams total carbs; 7 grams fiber; 16 grams protein; 13 grams fat; 253 calories.

Broccolini and Bacon Egg Bites

Recipe courtesy of “The Atkins 100 Eating Solution”
Total time: 45 minutes
Servings: 4

  • Nonstick cooking spray
  • 5          slices (4 ounces) no-sugar- added bacon
  • 5          large eggs
  • 3          ounces cream cheese
  • 2          tablespoons feta cheese
  • 1          tablespoon hot sauce
  • 1/2       teaspoon kosher salt, plus additional, to taste, divided
  • 4 1/2    ounces broccolini (5-7 stalks), stalks and florets thinly sliced
  • 1          tablespoon water
  • 1 1/2    cups baby arugula
  • 1          tablespoon lemon juice
  • 1          tablespoon extra-virgin olive oil
  • freshly ground black pepper, to taste
  • 1 cup fresh blueberries
  1. Preheat oven to 350 F. Lightly coat eight silicone egg-bite mold cups or eight cups of standard nonstick muffin tin with nonstick cooking spray and set in large baking pan.
  2. In large nonstick skillet, cook bacon over medium heat until golden, about 5 minutes per side. Transfer to paper towel-lined plate to drain. Chop bacon into small pieces.
  3. In blender, puree eggs, cream cheese, feta cheese, hot sauce and 1/4 teaspoon salt until smooth.
  4. Pour off all but 1 tablespoon fat from skillet. Add broccolini, water and 1/4 teaspoon salt. Cook over medium-high heat, stirring frequently, until broccolini is tender, 3-5 minutes. Remove from heat.
  5. Fill each egg cup with 1 teaspoon bacon and 1 tablespoon broccolini. Top with egg mixture, filling cups to about 1/8 inch from top. Add just enough boiled water to baking pan to come halfway up sides of molds.
  6. Bake egg bites until set, 20-25 minutes. Take pan from oven then take molds from water bath. Let egg bites cool then remove from molds.
  7. In medium bowl, toss arugula, lemon juice, oil and salt and pepper, to taste. Place 3/4 cup salad, two egg bites and 1/4 cup blueberries on four plates and serve.

Nutritional information per serving: 9 grams net carbs; 11 grams total carbs; 2 grams fiber; 14 grams protein; 34 grams fat; 400 calories.

Flourless Salted Peanut Butter Chocolate Chip Cookies

Recipe courtesy of “The Atkins 100 Eating Solution”
Total time: 50 minutes
Yield: 24 cookies

  • 1          cup sugar-free smooth or creamy peanut butter
  • 2          teaspoons stevia extract powder
  • 1/2       teaspoon baking soda
  • 1/4       teaspoon kosher salt
  • 1          large egg
  • 1          teaspoon vanilla extract
  • 1/2       cup sugar-free semisweet chocolate chips
  • 1 teaspoon flaky sea salt
  1. Set oven racks in upper- and lower-third positions. Preheat oven to 350 F. Line two cookie sheets with parchment paper.
  2. In medium bowl, use handheld electric mixer on medium speed to beat peanut butter, stevia, baking soda and salt, scraping down sides if needed, until well combined, about 1 minute. Reduce speed to low, add egg and vanilla extract; beat until combined.
  3. Shape dough into 24 balls (about 1 tablespoon each) and place 2 inches apart on prepared cookie sheets. Using tines of fork, carefully flatten each ball, creating crisscross pattern.
  4. Bake, rotating cookie sheets from top to bottom and back to front halfway through, until edges begin to brown and cookies are set, 7-9 minutes. Cookies should not be browned. Let cool 10 minutes on cookie sheets then carefully transfer to cooling rack to cool completely.
  5. In small microwave-safe bowl, add chocolate chips and microwave on high in 20-second increments, stirring after each, until melted, about 1 minute.
  6. Dip dry fork into chocolate then drizzle over cookies. Sprinkle with sea salt.

Nutritional information per serving (1 cookie): 1.5 grams net carbs; 3 grams total carbs; 1.5 grams fiber; 3 grams protein; 6.5 grams fat; 79 calories.

Source: Atkins

Ethnic 09 November 2020

Uncovering the Top Mexican Food Trends for 2021

(Family Features) Many families constantly search for meal inspiration, and one of the best ways is to look toward trendy tastes for new options to add to the menu.

One of the country’s top Hispanic food brands, Cacique, tapped culinary experts and chefs Aarón Sánchez, Bricia Lopez and Santiago Gomez to curate the third annual “What’s Next in Mexican Cuisine” trends forecast uncovering popular flavors, techniques and dishes to expect in the coming year.

“One way we can all honor the impact of Latin culture in America is through food,” Sánchez said. “One easy step you can take to connect with a culture is by using authentic ingredients, like in this Chorizo Ragu with Cheesy Toast, which uses three staple Mexican ingredients – queso fresco, crema Mexicana and chorizo. It’s inspired by my prediction that Mexican comfort foods and deep, rich sauces made from scratch will rise in popularity.”

Consider these top Mexican food trends for 2021 according to Sánchez, Lopez and Gomez along with findings from a survey conducted by OnePoll on behalf of Cacique:

  • The bread baking craze of 2020 will now include homemade corn and flour tortillas with 55% of Americans reaching for masa harina, flour and tortilla presses to make their own.
  • Americans have a thirst for dehydrated chiles with varieties ranging from pasillas to anchos set to become more popular in American kitchens. 
  • Dried chiles, beans and cheeses such as queso fresco will find their way into more American kitchens as people adopt a “from scratch” approach and back-to-basics techniques. 
  • Coziness, meet Cozumel as Mexican comfort foods reign supreme and people gravitate toward nostalgic “homemade” style favorites like enchiladas.
  • Get ready to dive into deep, rich sauces, including mole, which will continue to grow in popularity.
  • Salsa macha will share the spotlight thanks to exploration of the breadth of salsa varieties that exist within Mexican cuisine. 
  • Food exploration will satisfy Americans’ wanderlust as 55% plan to travel less in 2021, and the same percentage report they’re looking to learn the stories behind famous Mexican recipes. 

To find more trend-inspired recipes, visit caciqueinc.com.

Chorizo Ragu with Cheesy Toast

Recipe courtesy of chef Aarón Sánchez

  • 3          bolillo-style rolls or 1 long baguette
  • 2          tablespoons olive oil 
  • 1          yellow or white onion, chopped
  • 2-3       carrots, chopped
  • 1⁄2       teaspoon salt
  • 6          cloves garlic, divided
  • 8          ounces white or cremini mushrooms, chopped
  • 2          tablespoons tomato paste
  • 1          tablespoon dried oregano 
  • 1          teaspoon ground cumin
  • 1 1⁄4    pounds ground beef
  • 1          package (9 ounces) Cacique Pork Chorizo
  • 1          can (28 ounces) crushed or pureed tomatoes
  • 6          tablespoons unsalted butter, softened
  • 9          tablespoons Cacique Crema Mexicana, plus additional for serving
  • 1 1⁄2    cups crumbled Cacique Ranchero Queso Fresco
  1. Preheat oven to 400 F. Halve bread lengthwise.
  2. In heavy-bottomed pot, warm olive oil over medium heat. Add onions, carrots and salt then cook, stirring occasionally, until vegetables just start to soften, 3-4 minutes. Mince 2 garlic cloves and add to pot with mushrooms; cook about 3 minutes.
  3. Use spoon to push vegetables to edges of pan then add tomato paste, oregano and cumin to center of pan; saute until fragrant, 1-2 minutes.
  4. Increase heat to high and add beef and pork chorizo. Break meat up with spoon but don’t over-stir. When beef is no longer pink, pour in tomatoes and bring to simmer. Decrease heat to medium-high and let simmer, stirring occasionally.
  5. While ragu simmers, use fork to mash or whip butter with crema until smooth. Mince or finely grate remaining garlic cloves then stir into crema mixture.
  6. Spread crema mixture evenly over bread, trying to cover as much area as possible. Sprinkle crumbled queso fresco all over and place bread on rimmed baking sheet, cheese side up. Toast 4-5 minutes until cheese is melted and bubbling. Finish under broiler 30-60 seconds for deeper browning, if desired. Cut bread into individual portions.
  7. After about 20 minutes of simmering, ragu should thicken and flavors meld. Swirl in additional crema then serve ragu in bowls with cheesy toast or ladle over pieces of toast.

Source: Cacique

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