recipes

Videos 17 January 2022

Salmon and Shrimp Coconut Curry

(Family Features) Adding salmon to your weekly menu can take dinnertime from drab to delicious. Combining it with bright, fresh veggies heightens the savory experience even more for a burst of seafood flavor.

Loaded with salmon and shrimp, this Salmon and Shrimp Coconut Curry is a perfect option for putting together a quick yet delicious meal.

Fast becoming a leading source of seafood worldwide, aquaculture is similar to typical agriculture but with fish, shellfish and seaweeds. Farmed seafood can be raised and harvested in either fresh or seawater, where natural conditions are recreated.

However, not all seafood you find in the grocery aisles is the same. Despite industry advances, aquaculture still faces challenges with fraud, mislabeling and questionable conditions. That’s why it’s important to look for responsible seafood products that are labeled by a trusted certification process.

For example, the Aquaculture Stewardship Council is a non-profit certification program that has created and enforced the world’s strictest and highest standards for seafood farming since 2010. Today, it is transforming the seafood industry with a new level of certification for farmed seafood. This “new way to seafood” includes:

  • Seafood that can be traced all the way from the farm to the store, ensuring the seafood you buy is what it claims to be
  • The strictest combination of requirements to protect the environment, workers and communities on the farms where seafood is raised
  • Improving farmed seafood quality and safety

Visit NewWaytoSeafood.com to find more information about the certification process.

Watch video to see how to make this recipe!

Salmon and Shrimp Coconut Curry

Recipe courtesy of MOWI on behalf of the Aquaculture Stewardship Council
Servings: 2

  • 2          pieces of MOWI Pure portions salmon
  • 1          cup wild rice
  • 1          tablespoon coconut oil
  • 1          clove garlic, sliced
  • 1/4       cup red onion, diced
  • 1          cup pumpkin or butternut squash, diced
  • 1          tablespoon lemongrass, finely chopped
  • 1 1/2    tablespoons red curry paste
  • 1/2       cup coconut milk
  • 1          tablespoon fish sauce
  • 1/4       cup tomatoes
  • 4          shrimp
  • 1          lime, quartered
  • 2-3       cilantro leaves, for garnish
  1. Cut salmon into 1/2-inch cubes. Cook rice according to package instructions.
  2. In large skillet, heat coconut oil over medium-high heat. Add garlic, onion and pumpkin or squash; saute 5 minutes, or until onions are translucent. Mix in lemongrass and curry paste. Cook 2-3 minutes, or until fragrant.
  3. Add coconut milk, fish sauce and tomatoes; mix thoroughly. Add shrimp and salmon; cook until done.
  4. Serve with rice and lime quarters. Sprinkle with cilantro.

Source: Aquaculture Stewardship Council

Meal Ideas 05 January 2022

Better-for-You Family Favorites for a Healthier Routine

(Family Features) Taking time to nurture your health and well-being starts with building healthier habits. As the seasons change, challenge yourself to make small yet consistent choices that help you and your family through transitions at school, the office or wherever your days take you.

To help you establish (or re-establish) healthy habits during mealtime and beyond, consider these tips.

Eat Meals Together

“Making time for meals together as a family provides a chance to connect and decompress,” said Bridget Wojciak, director of nutrition at Kroger Health, a national sponsor of the American Heart Association’s Healthy for Good initiative. “In fact, regular meals at home can help reduce stress, boost self-esteem and improve feelings of connection.”

Bring everyone together with a better-for-you seasonal favorite like Turkey and Bean Tostadas.

Make Time for Yourself

Chronic stress can have a negative impact on mental and physical health, but turning lost moments – like a meal by yourself spent mindlessly scrolling through social media – into mindful moments can help. Try practicing gratitude at the table by thinking of three things you’re grateful for or putting your fork down between each bite to savor the flavor and consider the nourishment you’re receiving.

Enjoy the Cooler Temperatures

Cooler temperatures can make it more enjoyable to take advantage of outdoor exercise, which is a good way to soak in vitamin D to improve your mood and boost immunity. Going for a brisk walk after mealtime (solo or with your pet), jogging and even raking leaves are examples of activities that count toward the American Heart Association’s recommended 150 minutes of moderate physical activity per week.

Visit heart.org/healthyforgood to download more heart-healthy recipes and find more tips for a healthier you in mind, body and heart.

Tuna Pasta Casserole

Recipe courtesy of the American Heart Association's Healthy for Good initiative
Servings: 4

  • 4 ounces dried whole-wheat rotini pasta (about 1 1/2 cups)
  • nonstick cooking spray
  • 16 ounces frozen mixed vegetables, thawed
  • 1 pouch (11 ounces) low-sodium chunk light tuna
  • 1 can (10 3/4 ounces) low-fat, low-sodium condensed cream of chicken soup
  • 1/2 cup chopped roasted red bell peppers
  • 1/2 cup fat-free half-and-half
  • 1 teaspoon all-purpose, salt-free seasoning blend
  • 3/4 cup crushed low-sodium, whole-grain crackers
  • 1/4 cup shredded or grated Parmesan cheese
  1. Prepare pasta according to package directions, omitting salt. Using colander, drain well. Transfer to large bowl.
  2. Preheat oven to 350 F. Lightly spray 2-quart glass baking dish with nonstick cooking spray.
    Stir mixed vegetables, tuna, soup, roasted peppers, half-and-half and seasoning blend into pasta until combined. Transfer to baking dish. Top with crackers and Parmesan cheese.
  3. Bake, uncovered, 25-30 minutes, or until casserole is warmed through and topping is golden brown.

Nutritional information per serving: 400 calories; 7 g total fat; 2.5 g saturated fat; 0 g trans fat; 2 g polyunsaturated fat; 2 g monounsaturated fat; 30 mg cholesterol; 537 mg sodium; 52 g carbohydrates; 8 g dietary fiber; 7 g sugars; 32 g protein.

Turkey and Bean Tostadas

Recipe courtesy of the American Heart Association's Healthy for Good initiative
Servings: 5

Salsa:

  • 2 cups chopped tomatoes (about 2 medium tomatoes)
  • 1 medium avocado, halved, pitted and diced
  • 1 large ear of corn, husks and silk discarded, kernels removed
  • 1-2 medium fresh jalapenos, seeds and ribs discarded, finely chopped
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons fresh lime juice

Tostadas:

  • nonstick cooking spray
  • 5 corn tortillas (6 inches each)
  • 8 ounces ground skinless turkey breast
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 can (15 1/2 ounces) no-salt-added black beans, rinsed and drained
  • 2 tablespoons water
  1. To make salsa: In small bowl, stir tomatoes, avocado, corn, jalapenos, onions and lime juice. Set aside.
  2. Preheat oven to 400 F.
  3. To make tostadas: Line baking sheet with aluminum foil. Lightly spray foil with nonstick cooking spray. Place tortillas on baking sheet. Lightly spray tortillas with nonstick cooking spray. Using fork, pierce tortillas several times to prevent from filling with air.
  4. Bake tortillas 5-6 minutes on each side, or until golden brown.
  5. In medium nonstick saucepan over medium-high heat, cook turkey, chili powder, cumin and coriander 5-6 minutes, or until turkey is no longer pink, stirring occasionally to turn and break up turkey.
  6. Add beans and water. Cook 5 minutes, or until beans are heated through. Using potato masher, coarsely mash beans. Remove from heat.
  7. To assemble tostadas, spread turkey mixture over each tortilla. Top with salsa.

Nutritional information per serving: 260 calories; 7.5 g total fat; 1 g saturated fat; 0 g trans fat; 1 g polyunsaturated fat; 4.5 g monounsaturated fat; 18 mg cholesterol; 60 mg sodium; 33 g carbohydrates; 8 g dietary fiber; 7 g sugars; 19 g protein.

Ginger Pumpkin Soup

Recipe courtesy of the American Heart Association's Healthy for Good initiative
Servings: 4

  • 1 1/2 teaspoons canola or corn oil
  • 1 medium onion, finely minced
  • 3/4 tablespoon minced peeled gingerroot or 1/2 teaspoon ground ginger
  • 2 medium garlic cloves, minced, or 1 teaspoon bottled minced garlic
  • 1/2 teaspoon dried thyme, crumbled
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon freshly ground pepper
  • 1/8 teaspoon salt
  • 1 tablespoon all-purpose flour
  • 1 3/4 cups fat-free, low-sodium vegetable broth
  • 1 cup water
  • 2 cans (15 ounces each) solid-pack pumpkin
  • 1 cup fat-free milk
  • 1/4 cup fat-free sour cream (optional)
  • 2 tablespoons chopped chives (optional)
  1. In large heavy pot, heat oil over medium-high heat, swirling to coat bottom. Cook onion 6-8 minutes, or until soft, stirring occasionally.
  2. Stir in gingerroot, garlic, thyme, cinnamon, pepper and salt. Cook 1 minute, stirring constantly. Stir in flour. Pour in broth and water. Using spatula, scrape bottom of pot to dislodge any browned bits. Stir in pumpkin. Bring mixture to boil. Reduce heat to low and simmer 10 minutes.
  3. Stir in milk. Remove from heat. Ladle soup into bowls.
  4. Garnish with sour cream and chives, if desired.

Nutritional information per serving: 138 calories; 2.5 g total fat; 0 g saturated fat; 0 g trans fat; 0.5 g polyunsaturated fat; 1 g monounsaturated fat; 1 mg cholesterol; 199 mg sodium; 27 g carbohydrates; 10 g dietary fiber; 14 g sugars; 6 g protein.

Photo courtesy of Getty Images (Tuna Pasta Casserole)

Source: American Heart Association

Holiday 09 November 2021

Delightful Dishes to Dazzle Holiday Guests

(Family Features) Entertaining guests during the holidays isn’t just about a main course that calls all to the table. What often makes a festive gathering more fruitful is a spread of delicious appetizers, delightful drinks and divine desserts that keep loved ones coming back to the kitchen for more.

For appetizing dishes from the first guest at the house to the last out the door, you can heighten the flavor and appearance of favorite recipes with one simple ingredient: apples. Ranging from tart to sugary sweet, finding the right balance for your palate is key. Scent can also influence taste, especially when you have a balanced sweetness with an uplifting, fresh aroma.

Turn to an option like Envy Apples this holiday season for satisfying texture and taste with a consistently balanced, refreshing sweetness coupled with a crisp, elegant crunch. They make for an easy snack when eaten fresh out of hand but are also perfect for holding over pre-dinner appetites in small plates like this Bell-Issimo Brie Melt or Apple Stuffing Bites with Rosemary Gravy.

The versatile flavor of apples isn’t just limited to foods, however. For the adults in the room, Pumpkin Spice Apple Cider with a splash of bourbon is a seasonally appropriate way to quench thirst and break the ice. Simply omit the bourbon for a kid-friendly version so the whole party can savor a sip.

Easy to spot with their crimson red skin over a golden background that practically glows, Envy Apples offer an easy, eye-catching way to try new tastes and celebrate joyful occasions together. The bright white flesh is naturally slow to brown when sliced for a fresher flavor in sweet treats like Apple Oat Crumble and Citrus Caramel Topping for a tasty way to elevate your holiday get-togethers.

Find more sweet holiday recipes at EnvyApple.com.

Apple Oat Crumble and Citrus Caramel Topping

  • 3 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 2 Envy Apples, diced into large cubes
  • 1 tablespoon lemon juice
  • 1/2 cup brown sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup old-fashioned oats
  • 1/2 cup cold butter, diced small
  • 1/2 cup caramel
  • 1/4 teaspoon salt
  • 1/2 orange, zest only
  • 1 tablespoon orange juice
  • vanilla ice cream
  1. Preheat oven to 350 F.
  2. In bowl, stir together sugar and ground cinnamon.
  3. Toss apples in lemon juice then in cinnamon sugar mixture. Spread in 9-inch pie dish.
  4. In another bowl, stir together brown sugar, flour and oats. Using hands or fork, cut in butter until pea size crumbs form. Sprinkle evenly over apples.
  5. Bake 40-45 minutes until mixture is bubbling and golden brown. Remove from oven and let cool 15 minutes.
  6. In small pot, whisk caramel, salt, orange zest and orange juice until warm.
  7. Spoon apple oat crumble over large scoop vanilla ice cream and top with salted citrus caramel.

Apple Stuffing Bites with Rosemary Gravy

  • 1 box stovetop stuffing
  • 2 tablespoons butter
  • 2 cups diced Envy Apples
  • 1/2 onion, diced small

Gravy:

  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups beef broth
  • 2 teaspoons kosher salt
  • 20 turns fresh cracked pepper
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon finely chopped rosemary
  1. Preheat broiler.
  2. Cook stuffing according to package directions; set aside and allow to cool slightly.
  3. In large saute pan, melt butter saute apples and onion until tender. Set aside to cool slightly.
  4. Stir together stuffing and apple mixture. Spread stuffing on sheet tray and allow to cool in refrigerator.
  5. After cooling, form stuffing into medium bites and place on sheet tray lined with parchment paper.
  6. Broil bites until golden brown and slightly crispy.
  7. To make gravy: In small pot, melt butter and whisk in flour. Cook flour 1 minute, whisking frequently.
  8. Whisk in beef broth, salt, pepper and Worcestershire sauce; bring to boil, whisking frequently. Remove from heat and stir in rosemary. If desired, continue gently simmering gravy to thicken.
  9. Arrange stuffing bites in serving dish and drizzle with gravy. Serve hot.

Pumpkin Spice Apple Cider

  • 1 Envy Apple, diced
  • 1 tablespoon butter
  • 1 teaspoon pumpkin spice
  • 2 ounces bourbon
  • 4 ounces pumpkin spice apple cider
  • demerara sugar
  • Envy Apple slices, for garnish
  • rosemary, for garnish
  • cinnamon stick, for garnish
  1. In pan over medium heat, saute diced apples in butter and pumpkin spice 5-10 minutes.
  2. In glass, combine bourbon and pumpkin spice apple cider; top with sauteed apples.
  3. Add demerara sugar then garnish with apple slices, rosemary and cinnamon stick.

Bell-Issimo Brie Melt

  • 1 round brie (6-8 ounces)
  • 2 Envy Apples
  • 1/4 cup walnuts
  • 1/4 cup dried cranberries
  • firm crackers
  1. Unwrap brie and place on microwave-safe dish. Cut off top of brie round and microwave 60 seconds until middle is soft.
  2. Slice apples into thick wedges.
  3. Top brie with half the apples, crushed walnuts and dried cranberries.
  4. Serve with firm crackers and remaining apple wedges.

Source: Envy Apples

Holiday 08 November 2021

'Tis the Holiday Baking Season

(Family Features) One of the best parts of the holidays is the aromas and flavors of the season, from walnuts and cinnamon to peppermint and nutmeg. Sweet treats and mouthwatering desserts can bring family and friends around the table to celebrate the season together, one bite at a time.

During your festive gatherings this year, choose walnuts as the star baking ingredient. As many home cooks turn to wholesome ingredients that offer health benefits this holiday baking season, California walnuts make for a perfect addition to almost any dish and are an excellent source of omega-3 ALA (2.5g/oz). With a buttery flavor that elevates traditional and modern recipes, home bakers can do more with walnuts in the kitchen.

Part pumpkin, part cheesecake, this Walnut Pumpkin Cream Cheese Tart spices up the classic pumpkin pie recipe. Top it, or other favorite desserts, with light and airy Vanilla Walnut Whipped Cream flavored with honey and vanilla to complement festive dishes.

This holiday season, pick up a bag of walnuts for all your baking needs. To discover more festive dessert ideas, visit walnuts.org.

Walnut Pumpkin Cream Cheese Tart

Total time: 2 hours, 30 minutes
Servings: 12

Sweet Tart Crust:

  • 1 1/4 cups flour
  • 1/3 cup California walnuts, finely chopped
  • 1/3 cup powdered sugar
  • 1/3 cup salted butter, softened
  • 1 large egg
  • nonstick cooking spray

Filling:

  • 1 can (15 ounces) pumpkin
  • 4 ounces low-fat cream cheese, softened
  • 1/2 cup brown sugar, packed
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1 egg, plus 1 egg yolk
  • 1/2 cup California walnuts, coarsely chopped
  • whipped cream, for serving (optional)
  1. To make sweet tart crust: In medium bowl, stir flour, walnuts and powdered sugar. Stir in butter and egg. Using fork, stir well until soft dough forms. Gather into ball and wrap tightly.
  2. Refrigerate at least 1 hour, or until dough is easy to handle.
  3. Preheat oven to 350 F and coat 9-inch tart pan with removable bottom with nonstick cooking spray.
  4. Lay pastry dough on lightly floured board and roll into 11-inch circle. Press dough into bottom and sides of prepared pan and poke with fork on bottom and sides. Bake 20 minutes.
  5. To make filling: In medium bowl, whisk pumpkin and cream cheese until smooth. Add brown sugar, pumpkin pie spice, vanilla extract, egg and egg yolk, beating until incorporated.
  6. Pour into prepared crust and top with walnuts. Bake 40 minutes, or until filling is set when pan is gently tapped.
  7. Remove from oven and let cool. Cover and refrigerate until ready to serve.
  8. Serve each slice with dollop of whipped cream, if desired.

Vanilla Walnut Whipped Cream

Total time: 8 minutes
Servings: 14

  • 2 1/2 cups California walnuts, divided
  • 1 cup water
  • 2 tablespoons powdered sugar
  • 1-2 teaspoons honey, divided
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  1. In blender, puree 2 cups walnuts and water 2 minutes, or until light and fluffy.
  2. Add powdered sugar, 1 teaspoon honey, vanilla extract and salt; blend 30 seconds. Add remaining honey if sweeter taste is desired.
  3. To achieve thicker whipped cream, add remaining walnuts and puree until light and fluffy.
  4. Store tightly covered in refrigerator until ready to use.

Source: California Walnuts

Dessert 12 October 2021

Pumpkin Bread with Chocolate Chips

This season, when you’re craving something sweet, try this Pumpkin Bread with Chocolate Chips. It’s rich with lots of semi-sweet chocolate chips but also has a prominent pumpkin flavor that is hard to resist.

This recipe is easy to make and provides an opportunity to get the little ones involved in the kitchen. For example, they can stir and pour those yummy chocolate chips into the batter.

Made start to finish in less than an hour, this dessert gives you more time to rake leaves, carve pumpkins and cuddle up by the fireplace.

It can be a perfect treat for get-togethers from parties and events to just a couple friends enjoying each other’s company.

It’s light and moist with a crisp exterior. The signature pumpkin taste blends with the sweet chocolate to create a unique taste perfect for fall.

Find more seasonal dessert 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!

 
 

Pumpkin Bread with Chocolate Chips

Prep time: 10 minutes

Cook time: 45-50 minutes

Servings: 12

  •             Nonstick cooking spray
  • 1 1/2    cups all-purpose flour
  • 1/2       teaspoon salt
  • 1/2       teaspoon baking powder
  • 1/2       teaspoon baking soda
  • 2          teaspoons pumpkin pie spice
  • 1          cup canned pumpkin
  • 1/3       cup brown sugar
  • 1/3       cup granulated sugar
  • 1/2       cup vegetable oil
  • 3          eggs, at room temperature
  • 1/2       tablespoon vanilla extract
  • 1          cup semi-sweet chocolate chips
  • 1          cup mini semi-sweet chocolate chips
  1. Preheat oven to 350 F. Spray 8-by-4-inch loaf pan with nonstick cooking spray and line with parchment paper. Set aside.
  2. In large bowl, whisk flour, salt, baking powder, baking soda and pumpkin spice. Set aside.
  3. In medium bowl, combine canned pumpkin, brown sugar, granulated sugar, oil, eggs and vanilla extract. Stir together.
  4. Stir wet ingredients into dry ingredients; mix until combined.
  5. Fold in chocolate chips.
  6. Pour batter into loaf pan. Bake 45-50 minutes until toothpick inserted in center comes out clean.
  7. Cool at least 10 minutes in pan before removing to wire rack to finish cooling.
Videos 28 August 2020

Spiced Pumpkin Carrot Cheesecake Cupcakes

(Culinary.net) Pumpkin is the flavor of the season when fall comes around, especially when used in heartwarming desserts and sweet treats the whole family can enjoy.

This autumn, when your loved ones start searching the kitchen for sweets, you can turn to Spiced Pumpkin Carrot Cheesecake Cupcakes for a tasty handheld way to appease those festive cravings. Combining pumpkin quick bread with a handful of household ingredients, this easy recipe makes it simple to serve up traditional tastes in a matter of minutes.

Plus, with kid-friendly instructions that call for minimal complicated tasks, the whole family can enjoy creating these cupcake masterpieces together as a celebration of moments spent together.

Find more seasonal desserts at Culinary.net.

Watch video to see how to make this recipe!

Spiced Pumpkin Carrot Cheesecake Cupcakes

Serves: 12

  • 1          box (14 ounces) pumpkin quick bread, divided
  • 1          cup carrots, shredded
  • 3          eggs, divided
  • 3/4       cup milk
  • 1/2       cup golden raisins
  • 2          tablespoons canola oil
  • 1          package (8 ounces) cream cheese, softened
  • 2          tablespoons sugar
  • 1          tablespoon lemon juice
  • 1          cup pecans, chopped
  • 3          tablespoons butter, softened
  1. Heat oven to 350 F. Line muffin tin with cupcake liners.
  2. In large bowl, stir 1/2 pumpkin quick bread package, carrots, 1 egg, milk, raisins and oil until blended. Fill each cupcake liner 3/4 full.
  3. In medium bowl, beat cream cheese, remaining eggs, sugar and lemon juice until smooth.  Spoon cream cheese mixture over cupcake batter.
  4. In medium bowl, use fork to combine remaining bread package mix, pecans and butter until crumbly. Sprinkle evenly over cream cheese in each cup.
  5. Bake 25 minutes. Cool completely on wire rack.
Videos 14 October 2019

Perfectly Pumpkin

Fill your house with the aroma of fall with warm slices of this Pumpkin Loaf dolloped with butter.

Find more seasonal dessert recipes at Culinary.net.

Watch video to see how to make this recipe!

Pumpkin Loaf

  • Nonstick cooking spray
  • 4          eggs
  • 3 1/2    cups flour
  • 2          teaspoons baking soda
  • 2          teaspoons cinnamon
  • 1          teaspoon nutmeg
  • 1          teaspoon salt
  • 2          sticks butter
  • 2          cups sugar
  • 1          can (15 ounces) pumpkin puree
  • 1          cup chocolate chips
  • 1          cup walnuts, chopped
  1. Heat oven to 350° F.
  2. Prepare loaf and muffin pans with nonstick cooking spray.
  3. In bowl, whisk eggs. Set aside.
  4. In separate bowl, sift flour, baking soda, cinnamon, nutmeg and salt together. Set aside.
  5. In another bowl, cream butter and sugar. Add whisked eggs and mix until blended.
  6. Alternately add flour mixture and pumpkin puree to egg mixture, beating until blended. Fold in chocolate chips and walnuts.
  7. Pour batter into loaf and muffin pans. Bake 40-45 minutes, or until toothpick inserted into center comes out clean.
  8. Cool 10 minutes before removing from pans.
Meal Ideas 19 July 2019

Simple Steps for More Family Time

Create kid-friendly meals using canned foods

(Family Features) Back-to-school season means busy schedules filled with extracurricular activities, homework and carpools. It can be challenging to find quality time to spend with loved ones, let alone get a wholesome, homemade meal on the table.

A simple way to create more moments with your family and still serve up nutritious and delicious dinners is to make sure you have canned foods on-hand.

According to a study published in “Nutrients,” a pantry stocked with canned produce helps adults and kids eat more nutrient-rich foods, leading to healthier overall diets. Canned foods also help cut down on meal prep, so you spend less time in the kitchen and more time together with your family doing the things you love.

“As a busy mom, canned foods are my secret weapon in the kitchen and ensure that I always have the makings of a nutritious meal for my family all year long, and especially when the kids are back in school,” said Holley Grainger, registered dietitian and mother of two. “Fresh fruits and vegetables are harvested at the peak of ripeness and canned within only four hours after being picked, sealing in their nutrition and flavor. So, I know I have year-round access to my family’s favorite seasonal fruits and vegetables right in my pantry.”

Canned foods also make it easy to get the kids involved in the kitchen, with recipes like Pumpkin Mac and Cheese or Hearty Chickpea Vegetable Soup, so you can help build a positive connection to healthy eating for your children. Plus, the family can “go green” and recycle the cans after they’re used; in fact, cans are the most recycled food and beverage containers in America.
 
For more flavorful recipes, and to learn more about the benefits of cooking with canned foods, visit CansGetYouCooking.com.

Pumpkin Mac and Cheese

  • 8          ounces rotini or medium shell pasta
  • 5          tablespoons butter, divided
  • 1/4       cup all-purpose flour
  • 1          can (12 ounces) evaporated milk
  • 1          cup milk
  • 1/2       cup canned pumpkin
  • 1 1/2    teaspoons salt
  • 1/4       teaspoon ground black pepper
  • 1/4       teaspoon ground nutmeg
  • 2          cups shredded Swiss or Gruyere cheese
  • 1          cup shredded cheddar cheese
  • 1/4       cup breadcrumbs
  1. Cook pasta according to package directions; drain and set aside.
  2. Heat oven to 375° F.
  3. Grease 1 1/2-quart baking dish. In 4-quart saucepan over medium heat, melt 3 tablespoons butter. Stir in flour; cook 1 minute. Gradually stir in evaporated milk and milk; cook until mixture is thickened and smooth. Stir in pumpkin, salt, pepper and nutmeg.
  4. Remove from heat; whisk in cheeses until smooth. Stir in cooked pasta; toss to mix well. Spoon into baking dish.
  5. Melt remaining butter; stir in breadcrumbs to coat well. Sprinkle on top of casserole. Bake 30 minutes, or until sauce is bubbly and mixture is golden.

Hearty Chickpea Vegetable Soup

  • 1          tablespoon olive oil
  • 1          medium onion, chopped
  • 1          large garlic clove, minced
  • 2          teaspoons ground cumin
  • 2          cans (14 3/4 ounces each) low-sodium vegetable or chicken broth
  • 1          cup water
  • 4          cups cubed butternut squash (about 1 medium squash)
  • 1/4       teaspoon salt
  • 1          can (15 1/2 ounces) garbanzo beans (chickpeas), drained and rinsed
  • 1          can (14 1/2 ounces) sliced carrots, drained
  • 3          cups kale, coarsely chopped
  1. In 4-quart saucepan over medium-high heat, heat oil. Cook onion and garlic until just softened, stirring frequently. Stir in cumin; cook 1 minute.
  2. Add broth, water, butternut squash and salt. Over high heat, heat to boil.
  3. Reduce heat to low; cover and simmer 20 minutes until squash is tender.
  4. Add garbanzo beans, carrots and kale. Continue to simmer about 5 minutes until vegetables are tender.

Source: Can Manufacturers Institute

Dessert 01 November 2018

Deliciously Easy Pumpkin Desserts

Enjoy an organic twist on seasonal sweets

(Family Features) Holidays are typically a joyous time filled with gatherings of friends and family, including time spent baking and enjoying seasonal dishes, all while making fond memories. Pumpkin has become a popular holiday ingredient, making it easy to create pumpkin-centric desserts, perfect for entertaining.

This season, try utilizing organic ingredients in holiday dishes as a simple way to add a better-for-you twist to your family’s favorite dishes – including baked goods and other desserts. The
O Organics product line, exclusive to the Albertsons Companies family of stores including Albertsons, Safeway, ACME Markets, Jewel-Osco, Pavilions, Randalls, Shaw’s, Star Market, Tom Thumb and Vons, includes 100 percent pure organic pumpkin, as well as more than 400 additional USDA-certified, non-GMO items for every occasion, from fresh fruits and vegetables to wholesome dairy, meats, baking ingredients, cereals, snacks and more.

When it comes to the dessert table, try a new twist on pumpkin with these seasonal sweets featuring high-quality, organic ingredients. Use the online store locator to find a store near you and discover more ways to add organic foods to your family’s meals.

Organic Pumpkin Pie

Prep time: 15 minutes
Total time: 1 hour, 25 minutes
Servings: 8

Crust:

  • 1 1/2    cups O Organics all-purpose flour
  • 8          tablespoons unsalted butter, slightly softened
  • 1          teaspoon kosher salt
  • 1          tablespoon O Organics granulated sugar
  • cold water, as needed (about 4-6 tablespoons)

Filling:

  • 1          can (15 ounces) O Organics 100 percent pure pumpkin
  • 1/2       cup whole milk
  • 1/2       cup pure maple syrup
  • 2          large eggs
  • 1          teaspoon O Organics ground cinnamon
  • 1/4       teaspoon ground nutmeg
  • 1/2       teaspoon O Organics ground ginger
  1. To make crust: Place flour, butter, salt, sugar and water in large bowl. Using fingers, mix ingredients together until dough ball forms. Flatten into 1-inch thick disk and wrap in parchment paper. Let rest 1 hour in refrigerator before rolling out.
  2. Heat oven to 375° F. Roll out dough and press into pie plate.
  3. To make filling: In medium bowl, whisk together pumpkin, milk, syrup, eggs, cinnamon, nutmeg and ginger. Pour into pie plate.
  4. Bake 40-55 minutes until filling is slightly jiggly but set. Let cool 4 hours. Serve.

Notes: Using measuring cup as scoop for flour actually overfills it. Instead, fill cup lightly with spoon and level off top with butter knife. Do not roll dough all the way to edge to keep dough from sticking to surface. Keep surface and rolling pin floured and continue turning dough. Pie dough can be made and frozen ahead of time for easy use – just thaw in refrigerator before using. It can keep up to 6 months in freezer.

Pumpkin Hand Pies

Prep time: 15 minutes
Total time: 50 minutes
Servings: 6-8

  • 1/2       cup O Organics 100 percent pure pumpkin
  • 2          ounces cream cheese, softened
  • 1          tablespoon pure maple syrup
  • 1/8       teaspoon O Organics ground cinnamon
  • 1/4       teaspoon pumpkin pie spice
  • 1/2       teaspoon vanilla
  • 2          premade pie dough crusts, rolled into 10-inch circles

For brushing pastry:

  • 1          tablespoon whipping cream
  • 1          tablespoon pure maple syrup
  • 1/8       teaspoon cinnamon

Icing:

  • 4          ounces softened cream cheese
  • 1/4       cup powdered sugar
  • 1 1/2    teaspoons milk
  1. Heat oven to 375° F. Using mixer, combine pumpkin, cream cheese, maple syrup, cinnamon, pumpkin pie spice and vanilla until well mixed. Set aside.
  2. Spread pie dough. Using 5-inch round cutter, make circles. Whisk together whipping cream, maple syrup and cinnamon for brushing.
  3. Taking round piece of dough, place about 3 tablespoons filling in center and fold dough over to create half-moon shape. Brush edges with whipping cream mixture. Using fork tines, seal edges of pastry. Repeat with each dough circle.
  4. Place pies on parchment-lined baking sheet. Brush tops with whipping cream mixture. Bake 16-20 minutes until bottoms are golden brown. Let cool 30 minutes.
  5. To make icing: Whisk to combine cream cheese, powdered sugar and milk. Drizzle over pies. Serve.

Notes: Use lid from small pan to cut dough circles for pies. For easier drizzling, load icing into small zip-top bag. Squeeze into corner and twist top to seal. Cut corner and drizzle over pies.

Pumpkin Slab Pie

Prep time: 20 minutes
Total time: 1 hour, 20 minutes
Servings: 36-40

Crust:

  • 1          cup unsalted butter, cut into 1/2-inch cubes
  • 8          ounces cream cheese, cut into 1/2-inch cubes
  • 2          cups all-purpose flour
  • 1          teaspoon kosher salt

Filling:

  • 2          cans (15 ounces each) O Organics 100 percent pure pumpkin
  • 4          eggs
  • 2          cups whipping cream
  • 1 1/4    cups granulated sugar
  • 2          teaspoons pumpkin pie spice
  • 1          teaspoon ground ginger
  • 1/2       teaspoon kosher salt
  1. To make crust: In bowl, combine butter, cream cheese, flour and salt. Use fingers to mix ingredients until dough ball forms. Form into two flat rectangular disks about 1-inch thick and wrap with plastic. Refrigerate 1 hour.
  2. On lightly floured surface, roll out each crust into 13-by-10-inch rectangle. Carefully place dough on each side of 12-by-17-inch pan and pinch together, smoothing out crust so it fits into all corners of pan. Trim edges to 1/2 inch of crust and tuck edges under. Crimp edges with fork.
  3. Heat oven to 350° F.
  4. To make filling: In large bowl, whisk to combine pumpkin, eggs, whipping cream, sugar, pumpkin pie spice, ginger and salt. Pour into crust.
  5. Bake 35-45 minutes until filling is slightly jiggly but set. Let cool 3-4 hours before serving.

Pumpkin Spice Latte Ice Cream

Prep time: 10 minutes
Total time: 10 minutes
Servings: 2

  • 1/2       cup frozen pumpkin puree made with O Organics 100 percent pure pumpkin
  • 2          frozen bananas, cut or broken into 1-inch chunks
  • 1          teaspoon espresso instant coffee granules
  • 1          tablespoon cashew butter
  • 1 1/2    teaspoons pumpkin pie spice
  • 1          teaspoon maple syrup
  1. Remove pumpkin puree cubes from freezer and allow to soften slightly, about 5 minutes. In food processor or high-powered blender, combine pumpkin puree, bananas, coffee granules, cashew butter, pumpkin pie spice and syrup.
  2. Pulse until mixture begins to resemble ice cream consistency, about 5 minutes.

Notes: Freeze pumpkin in ice cube trays. Overripe bananas work best. Peel and place on parchment-lined baking sheet in freezer. Once frozen, store in zip-top bag.

Source: Albertsons Companies

Videos 16 January 2019

Cooking Up Comfort

Hearty dishes for cold, dreary days

(Family Features) On crisp winter days when the wind blows cold, warming up from the inside-out with hearty comfort foods can feel like a worthy solution. From chili to cornbread to dumplings, flavorful and filling foods prepared without an overload of ingredients certainly can provide a feel-good boost on chilly evenings.

Chili, a classic wintertime favorite, can be taken to the next level with a few tasty additions. Make a spicy version by mixing in bacon, sweet potatoes and a chopped jalapeno pepper for a quick warm-up. A simple and somewhat sweet spin on a classic, comforting side, Honey-Pumpkin Cornbread pairs well with the slightly spicy chili. If you’re really looking to put the comfort in a comforting main course, this Skillet Chicken and Dumplings recipe takes less than an hour to create.

To make these heart-warming recipes stand out from a crowd, Circulon Symmetry Chocolate Cookware provides dishwasher-safe, premium nonstick cookware for easy cleanup and food release that slides right off.

Find more information and comforting family-favorite recipes at circulon.com.

Watch video to see how to make this delicious recipe!

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Sweet Potato and Black Bean Chili

Prep time: 30 minutes
Cook time: 60 minutes
Servings: 6

  • Circulon Symmetry Chocolate 5.5-Quart Casserole
  • 6          slices thick-cut smoked bacon, chopped
  • 1          pound sweet potatoes, peeled and diced into 3/4-inch pieces
  • 2          medium onions, chopped
  • 1          jalapeno pepper, seeded and finely chopped
  • 5          garlic cloves, minced
  • 2          tablespoons chili powder
  • 2          teaspoons ground cumin
  • 1/2       teaspoon dried oregano
  • 1/4       teaspoon ground chipotle pepper
  • 2          cups chicken broth
  • 1          can (14 1/2 ounces) no-salt-added fire-roasted diced tomatoes
  • 1          can (15 ounces) no-salt-added black beans
  • 1/2       cup quick-cooking barley
  • 1/2       teaspoon salt
  1. Heat casserole over medium heat. Add bacon and cook until browned and crisp, about 7-8 minutes. Using slotted spoon, transfer bacon to paper towel-covered plate.
  2. Reduce bacon fat in casserole to 2 tablespoons and return to stove over medium-high heat. Add sweet potatoes, onions and jalapeno pepper; cook, stirring occasionally, until onion is slightly softened, about 5 minutes.
  3. Add garlic and cook 1 minute. Stir in chili powder, cumin, oregano and ground chipotle; cook until fragrant, 15 seconds.
  4. Pour in broth, tomatoes, beans and barley; reduce heat to medium-low, cover and simmer until sweet potatoes are tender and barley is cooked through, about 20 minutes. Remove from heat and stir in bacon and salt; let stand 15 minutes before serving.

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Honey-Pumpkin Cornbread

Prep time: 20 minutes
Cook time: 20 minutes
Servings: 12-16

  • Circulon Nonstick 9-Inch Square Baking Pan
  • 1 1/2    cups all-purpose flour
  • 1 1/4    cups yellow cornmeal
  • 3          tablespoons sugar
  • 1 1/2    teaspoons baking powder
  • 1/4       teaspoon baking soda
  • 1/2       teaspoon sea salt
  • 1          cup canned pumpkin puree
  • 2          large eggs, at room temperature
  • 5          tablespoons unsalted butter, melted
  • 4          tablespoons honey
  • 1/3       cup buttermilk
  • 1          tablespoon grated orange zest
  1. Heat oven to 400° F. Lightly butter baking pan.
  2. In bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt.
  3. In separate bowl, whisk pumpkin puree, eggs, butter, honey, buttermilk and orange zest. Stir flour mixture into pumpkin mixture until moistened; transfer to prepared baking pan.
  4. Bake until cornbread pulls away from sides of pan and toothpick inserted into center comes out clean, 20-22 minutes. Cool in pan 5 minutes. Remove from pan and cool on wire rack at least 10 minutes before cutting.

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Skillet Chicken and Dumplings

Prep time: 30 minutes
Cook time: 40 minutes
Servings: 8

  • Circulon Symmetry Chocolate 3.5-Quart Saucepan
  • 3          containers (32 ounces each) low-sodium chicken stock
  • Circulon Symmetry Chocolate 12-Inch Essentials Pan
  • 2          medium onions, diced
  • 4          carrots, peeled and sliced into 1-inch rounds
  • 1          head broccoli, chopped
  • 2          tablespoons butter
  • 2          tablespoons olive oil
  • 2-3       cups chopped chicken
  • 2          bay leaves
  • 1/2       teaspoon dried oregano
  • 1/2       teaspoon dried basil
  • 1/2       teaspoon dried thyme
  • 1          teaspoon powdered garlic
  • 1/2       teaspoon salt
  • 1/4       teaspoon pepper
  • 1/2       cup half-and-half
  • 2          tablespoons cornstarch

Dumplings:

  • 1 1/2    cups whole-wheat or all-purpose flour
  • 2          teaspoons baking powder
  • 1/2       teaspoon salt
  • 1          cup half-and-half

Garnish:

  • fresh grated Parmesan cheese
  • fresh black pepper
  1. In saucepan, bring chicken stock to boil.
  2. In essentials pan, saute onions, carrots and broccoli with butter. Add olive oil as needed if pan looks dry. Cook until onions are translucent and carrots are beginning to soften.
  3. Add chopped chicken, bay leaves, oregano, basil, thyme, garlic, salt, pepper and hot chicken stock to skillet. Simmer 20-30 minutes until vegetables are softened. Adjust seasoning, as necessary.
  4. Whisk cornstarch into half-and-half until smooth. Whisk into soup and simmer 5 minutes, until slightly thickened.
  5. To make Dumplings: In medium bowl, mix flour, baking powder, salt and half-and-half. Swirl soup with wooden spoon and add heaping tablespoons into center of soup at strong simmer. Continue adding until all dumpling batter is used. Cover with lid and cook on high 2-3 minutes.
  6. Serve topped with grated Parmesan and fresh cracked pepper.

Source: Circulon

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