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Unleash the Power of Dairy

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In Good Taste

 

 

 

 

 

 

 

(Family Features) If you’re trying to boost the nutrition of your meals and snacks, look no further than your refrigerator. Dairy products provide a powerful nutrition package that can help you meet your nutrient needs and achieve better health.

The most recent Dietary Guidelines for Americans affirm dairy’s important place in the diet with a recommendation that people ages 9 and older consume three servings of low-fat or fat-free dairy foods every day. With nine essential nutrients, milk, cheese and yogurt deliver a unique nutrition package superior to milk alternatives, such as almond or rice beverages, which are often fortified or fall short on these important nutrients.

During the hot summer months, when you don’t feel like spending much time in the kitchen, dairy products offer ease and convenience, as many are ready to use in recipes or round out a meal or snack. For a quick, easy and healthy snack this summer, put a fresh take on traditional pizza with this recipe that uses crescent rolls topped with cheeses and fresh seasonal veggies. Or turn up the heat on a classic beef burrito by adding warm pepper jack cheese and black beans.

Visit MidwestDairy.com to pledge Dairy 3 for Me, find additional recipes and learn more about how to unleash the power of dairy nutrition.

Summer Pizza Snack

Recipe courtesy of Cindy Heins, Heins Family Farms  

Total time: 22 minutes

Servings: 12

1       tube (8 ounces) crescent rolls

1       tub (8 ounces) low-fat cream cheese

1/4   cup light mayonnaise

1/4   teaspoon garlic powder

1       cup shredded part-skim mozzarella cheese

3/4   cup sliced cherry tomatoes

1/2   cup sliced black olives

1/2    cup chopped broccoli florets

1/2    cup chopped cucumber

Heat oven to 375 F. In 9-by-13-inch baking pan, spread out crescent roll dough. Seal seams together to form one large rectangle across bottom of pan. Bake 10-12 minutes, or until lightly browned. Cool on rack.

In small bowl, mix together cream cheese, mayonnaise and garlic powder. Spread evenly over entire cooled crust. Top with mozzarella, tomatoes, olives, broccoli and cucumber. Cut into 12 squares and serve.

Beef Burrito with Pepper Jack Cheese and Black Beans

Total time: 9 minutes

Servings: 6

1/2   pound ground beef sirloin

2       teaspoons minced garlic

1       cup chunky salsa, divided

2       cups cooked brown or white rice

6       whole-wheat tortillas (9 inches each)

1       can (15 ounces) black beans, drained and rinsed

1       can (11 ounces) corn kernels, drained

2       cups shredded pepper jack cheese

sliced green onion, including green tops

In medium, nonstick skillet, brown ground beef and garlic over medium heat (break beef mixture up into smaller chunks with spatula). Drain fat and stir in 1/2 cup salsa; set aside.

Spread 1/3 cup rice on center of tortilla, leaving 1/2-inch border. Scatter about 2 tablespoons beans and 1 1/2 tablespoons corn over rice. Spread 1/3 cup beef mixture and 1/4 cup cheese over corn. Top with 2 teaspoons salsa and a few slices green onion. Fold in two opposite edges of tortilla 1 inch each and roll up. Place seam-side down on microwave-safe dish.

Repeat with remaining tortillas. Place burritos in microwave oven and heat 1 minute, or until heated through. Serve with remaining salsa.

 

 

June 21, 2017 |

Add a Tex-Mex Favorite to Your Menu

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In Good Taste

 

 

 

 

 

 

 

(Family Features) A tortilla plus a tasty filling makes a household favorite – a taco. This simple, casual, versatile, fun food knows no boundaries. Tacos can be right for breakfast, lunch, dinner and even snacks and dessert, depending on the filling.

For tacos with a unique, delicious twist on tradition, try these Chicken Soft Tacos with Pickled Beet Salsa that are ready in 30 minutes. The antioxidant-rich Aunt Nellie’s Pickled Beets lend color, as well as a refreshing sweet-tangy flavor that’s complementary to the lime juice, cilantro and red onion in the salsa. This sassy salsa is a perfect partner for rotisserie, roasted or grilled chicken, arugula and a dollop of jalapeno mustard-sour cream sauce nestled inside a soft flour tortilla.

For your taco fiesta, just set out the tortillas, salsa and other toppings and let everyone help themselves to a fun and delicious dinner.

For other versatile recipes, visit AuntNellies.com.

Chicken Soft Tacos with Pickled Beet Salsa

Prep time: 25 minutes

Servings: 4

Salsa:

1       jar (16 ounces) Aunt Nellie’s Baby Whole Pickled Beets

2      tablespoons chopped red onion

2      tablespoons coarsely chopped fresh cilantro leaves

1       tablespoon fresh lime juice

1/4    teaspoon salt

1/4    teaspoon ground black pepper

Tacos:

1/3    cup sour cream

1      tablespoon jalapeno mustard

4      soft flour tortillas (6-inch diameter)

2      cups fresh arugula

2      cups chopped cooked rotisserie chicken (hot or cold)

1/4   cup crumbled queso fresco

To make salsa: drain beets and chop. In medium bowl, combine beets, onion, cilantro, lime juice, salt and pepper.

To make tacos: In small bowl, stir together sour cream and mustard; set aside.

On one half of each tortilla, place equal amounts of salsa, arugula, chicken and cheese. Top with dollops of mustard-sour cream. Fold over.

Substitution: Sliced pickled beets or three single-serve cups of Aunt Nellie’s Diced Pickled Beets may be substituted for baby whole pickled beets.

Nutritional information per serving: 380 calories; 20 g protein; 28 g carbohydrates;

20 g total fat; 650 mg sodium; 80 mg cholesterol; 1 g dietary fiber; 2 mg iron; 0.15 mg thiamin;

460 IU vitamin A; 4 mg vitamin C.

 

 

June 14, 2017 |

A Colorful, Crunchy Salad

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In Good Taste

 

 

 

 

 

 

 

(Family Features) As days get longer and the weather gets warmer, take your meal outdoors for some tasty al fresco dining featuring a fresh and easy-to-prepare salad.

With minimal ingredients and maximum flavor, this combination of radicchio, California green ripe olives, chickpeas and Parmesan is sure to find its way into your seasonal meal occasions, from at-home dinners to garden parties.

Boasting vibrant purple hues, radicchio not only looks beautiful on the plate but packs a unique and pleasing, bitter flavor that is complemented by the texture added to each bite by toasted sunflower seeds and chickpeas.

Completing the salad are California Ripe Olives, which are grown by farming families across California. The California green ripe olive is similar to the black ripe olive but features a more mild and buttery flavor profile.

Find more tasty recipes at calolive.org.

Radicchio Salad with Olives, Chickpeas and Parmesan

Recipe courtesy of the Simply Recipes blog

Prep time: 15 minutes

Resting time: 10 minutes

Serves: 4-6

1/4     cup sunflower seeds

1         large head radicchio (10-12 ounces)

1        can (16 ounces) California green ripe olives, drained, rinsed and roughly chopped

1        can (16 ounces) chickpeas, drained and rinsed

1         cup finely grated Parmesan cheese, divided

3         tablespoons balsamic vinegar

4         tablespoons olive oil

1/4      teaspoon salt, plus additional, to taste

1/8       teaspoon fresh-ground black pepper, plus additional, to taste

Add sunflowers seeds to small, dry skillet. Toast over medium heat, stirring occasionally, until seeds are toasted around edges and smell fragrant.

Transfer seeds to bowl to cool.

Peel away and discard a layer or two of outer radicchio leaves if they look wilted or battered. Cut head of radicchio into quarters through root. Trim away root.

Cut each quarter crosswise into strips, 1- to 1 1/2-inches thick. Transfer to large mixing bowl.

Add olives, chickpeas and 3/4 cup cheese to bowl with radicchio.

Whisk together balsamic vinegar, olive oil, salt and pepper. Pour over salad and toss gently until ingredients are evenly coated. If cheese clumps together, break apart with spatula and stir in.

Let salad stand at least 10 minutes, or up to an hour.

Add additional salt and pepper, if desired. Serve salad on individual plates or one shared platter. Top with remaining cheese and toasted sunflower seeds.

Substitution: If radicchio is unavailable, try frisee, endive or another bitter green.

Note: Salad is best served within one hour of preparation, but can be stored in airtight container in fridge for several days.

June 7, 2017 |

A Classic Recipe Makeover

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In Good Taste

 

 

 

 

 

 

 

(Family Features) It’s true that classics never go out of style, but they can also evolve to keep current while still maintaining their original appeal.

For example, take the iconic tomato soup and grilled cheese sandwich duo. Today’s tomato soup might be seasoned with herbs and garlic, and the grilled cheese might swap goat cheese and mozzarella for the traditional American or cheddar. Meatloaf could be prepared with sriracha replacing Worcestershire sauce or other seasonings.

Another updated idea is for stuffed peppers. It’s easy to give them a Tex-Mex spin simply by using a can of READ Southwestern Bean Salad as the base for the filling. The salad already has black and kidney beans, hominy and corn in it, as well as a slightly spicy dressing. Build on that flavorful combination by adding browned ground beef or turkey, cheese and tortilla chips. Poblano peppers could be substituted for bell peppers for an even more authentic south-of-the-border flair.

While this meal in a pepper bakes, make a salad of spinach or other greens topped with avocado slices and orange segments. Dinner is done and on the table in under an hour. For more easy, flavorful dinner ideas, visit READsalads.com.

Southwestern Bean Salad Stuffed Peppers

Prep time: 20 minutes

Cook time: 25 minutes

Servings: 6

1     can (15 ounces) READ Southwestern Bean Salad

1      teaspoon ground cumin

1      small jalapeno pepper, minced (optional)

1/2   pound ground lean beef (90 percent lean)

1/2   cup chopped onion

3      large bell peppers, any color or combination

nonstick cooking spray

1      cup crushed tortilla chips, plus 1/4 cup (optional), divided

1      cup shredded Mexican cheese blend, divided

Drain bean salad; discard liquid. With fork, mash half of beans until chunky. Combine with remaining beans. Stir in cumin and jalapeno, if desired; set aside.

In medium skillet over medium-high heat, cook ground beef and onion 8-10 minutes until ground beef is completely cooked, stirring frequently.

Cut bell peppers in half, lengthwise. Remove membranes and seeds. Line baking pan with aluminum foil. Spray with nonstick cooking spray (or brush lightly with vegetable oil).

Heat oven to 350 F.

Combine ground beef and onion mixture with bean mixture. Stir in 1 cup tortilla chips and 1/2 cup cheese. Divide evenly among peppers. Arrange peppers cut-side up in prepared pan; peppers should fit snugly. Top with remaining crushed tortilla chips, if desired. Bake, covered, 25 minutes, or until peppers are tender and filling is heated through. Sprinkle with remaining cheese and bake, uncovered, until cheese melts.

Variation: Ground chicken or turkey breast may be substituted for ground beef. Add 2 teaspoons vegetable oil to skillet and heat until hot before adding ground chicken or turkey and onion to skillet.

Nutritional information per serving: 252 calories; 15 g protein; 20 g carbohydrate;

13 g total fat; 370 mg sodium; 40 mg cholesterol; 5 g dietary fiber; 9 mg iron; 0.07 mg thiamin;

708 IU vitamin A; 34 mg vitamin C.

 

May 31, 2017 |

Staples to Stock Your Pantry

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In Good Taste

 

 

 

 

 

 

 

(Family Features) It’s the time of year when the weather can be unpredictable, making a trip to the grocery store undesirable at best, or even outright dangerous. Keeping your pantry stocked with some basic necessities can help ensure you’re ready to hunker down and keep things cozy and warm in the kitchen.

Baking necessities: There’s nothing like baking to chase away a blustery day, so keep an ample supply of traditional baking needs on hand. Include all-purpose flour and sugar (white, brown and confectioners) along with baking powder, baking soda and common flavorings like vanilla and almond extract. If you enjoy making pastries from scratch, add a tub of shortening and don’t forget the nonstick spray.

Meal makers: A supply of rice, pasta and beans can make it easy to round out a meal no matter what type of protein and other groceries you have available. These can each be used to create an array of hearty soups, stews and noodle-based dishes to warm you from the inside out.

Simple sides: Keeping a well-stocked pantry means you can serve up great-tasting, Sunday dinner-worthy side dishes with every meal. Canned veggies and fruit are a start, but you can take it up a notch by adding savory side dishes such as Idahoan Signature Russets mashed potatoes, which taste as if you peeled, boiled and mashed them yourself. Sold in a convenient re-sealable pouch for freshness, they have a smooth taste like original homemade mashed potatoes with just a hint of butter and cream. They can be made in just 5 minutes using milk and butter, or, if you have to skip that run to the store, just water.

Sauces and condiments: Even the bare basics can take on an appetizing new flair when you add flavor with sauces and condiments. Jarred sauces like marinara and alfredo make it easy to bypass fresh produce and cream when you’re in a pinch, while mayonnaise paired with distinctive flavors like spicy mustard or honey let you build your own creamy sauces. An array of oils and vinegars can serve diverse purposes, from marinades to dressings to dips.

Other dry goods: If you’re uncertain what your spice rack should hold, you’re not alone. Even amateurs can tease amazing flavors out of everyday foods using the right spices and seasonings. For starters, invest in sea salt and pepper grinders. Garlic is another versatile staple; the powder is a good substitute when fresh or minced garlic isn’t available. Then build out the rest of your collection based on the foods you like best. Basil, thyme and oregano are common picks. Add some heat with crushed red or cayenne pepper, and don’t forget another versatile favorite: cinnamon.

Find more staples to help stock your pantry at Idahoan.com.

 

(father and daughter in kitchen photo)

Photo courtesy of Getty Images

May 24, 2017 |

5 Ways to Curb Food Waste

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In Good Taste

 

 

 

 

 

 

 

(Family Features) A little extra time in the kitchen before you put groceries away can save a ton of time over the course of a week. Research has shown that shoppers who meal plan and prep have lower grocery bills and make fewer shopping trips, resulting in less wasted food.

Taking small steps like these let you prep and protect the food you buy to save money, time and the environment.

  1. Store food in plain sight. It can be easy to overlook newly purchased foods or leftovers when you can’t see them. Use clear containers in the refrigerator so you can easily identify the items you need when you need them.
  1. Keep leafy produce fresh longer. Don’t rinse or remove the stem from leafy produce like kale before storing. Wrap leaves in dry paper towels and seal in a Glad Bag, squeezing out as much air as possible when sealing. Store cut kale in a sealed container in the coldest part of the refrigerator, and keep items like whole Brussels sprouts in a bowl covered with ClingWrap with air holes.
  1. Make ahead and freeze. Many foods hold quite well when frozen. You can prepare and even cook many perishable items ahead of time then freeze them for use at a later time. This approach works well for individual ingredients, complete meals like casseroles and seasoned meats.
  1. Repurpose foods that are fading. Remember that many foods are still quite useful past their prime. A brown banana may not make for an appetizing snack, but it’s perfect for a batch of muffins.
  1. Make salads and sides ahead of time. When you arrive home from the store, whip up some of the dishes you’re planning for the week to ensure the ingredients are fresh and you don’t run out of time later. An option like this Shaved Brussels Sprouts and Kale Salad is sturdy enough to hold in a tightly sealed Glad container, dressed, for at least a day without getting soggy.

Find more tips to help keep your food fresh for days and reduce waste at Glad.com.

 

Shaved Brussels Sprouts and Kale Salad

Recipe courtesy of Ayesha Curry on behalf of Glad

Dressing:

3       tablespoons lemon juice

1        tablespoon whole-grain mustard

1        teaspoon maple syrup

1/2    cup extra-virgin olive oil

small GladWare container

kosher salt, to taste

ground black pepper, to taste

Salad:

3/4     pound Brussels sprouts, ends trimmed, outer leaves removed and sliced thin

1          head Lacinato kale, tough ribs removed and sliced thin

3/4     cup coarsely chopped, roasted, salted almonds

1/2      cup dried cherries

sealable GladWare container

To make dressing: Place lemon juice, mustard, syrup and olive oil in small container or jar and shake vigorously. Season, to taste, with salt and pepper, and shake again.

To make salad: In mixing bowl, toss Brussels sprouts, kale, almonds and cherries together. Mix in dressing and toss to coat evenly. Serve immediately.

If making ahead, store dressed salad in sealed container for up to 24 hours.

 

May 17, 2017 |

Pair Like a Pro

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In Good Taste

 

 

 

 

 

 

 

(Family Features) When it comes to pairing wine with food, even experts agree that desserts can pose a challenge. A wide variety of flavor combinations can make it hard to find the perfect selection to serve with your sweet treat. While there’s no exact science to wine pairing, these simple tips can help you make your selection.

Sweet Cheesecake

A good rule: the lighter the dessert, the lighter the wine. Avoid heavy reds for a sweeter dessert and instead pair with a crisp white like Chardonnay, such as Joseph Carr from Sonoma, California.

Citrusy Lemon Meringue Pie

Lemon flavors can sometimes be polarizing, but complementing this dessert with an equally citrusy wine can work wonders. Try pairing with a food-friendly pinot grigio or a sauvignon blanc.

Rich Chocolate Cake

Red wine with chocolate seems like a no-brainer, but not all red wines are created equal. For a richer delicacy like this devil’s food cake, try something like Villa Pozzi Nero D’avola, a more fruit-forward, easy-drinking red varietal.

For more tips and wine selections, visit winefix.com

New York-Style Honey Cheesecake

Recipe courtesy of the National Honey Board

2          cups graham cracker crumbs

1/2       cup butter or margarine, melted

4          packages (8 ounces each) cream cheese

3/4       cup honey

1/4       cup flour

5          eggs

1/3       cup heavy cream

1          tablespoon lemon zest, grated

1          teaspoon vanilla

fresh berries, for garnish

fresh mint, for garnish

To make crust: In small bowl, stir together graham cracker crumbs and butter until well blended. Press mixture evenly onto bottom and sides of greased 9-inch springform pan; set aside.

Heat oven to 350 F.

To make filling: In electric mixer bowl, combine cream cheese, honey and flour. Beat until smooth. Add eggs one at a time, beating well after each. Beat in cream, lemon zest and vanilla.

Pour cream cheese mixture over crust; bake 15 minutes. Lower oven temperature to 200 F and bake 1 hour and 30 minutes longer, or until center no longer looks wet or shiny.

With oven off and door ajar, let cheesecake cool 1 hour in oven. Remove cheesecake to rack to cool completely.

Cover and refrigerate cheesecake at least 4 hours before serving. Garnish with fruit and fresh mint. Pair with chardonnay like Joseph Carr.

 

Honey Devil’s Food Cake with Rich Chocolate Frosting

Recipe courtesy of the National Honey Board

1 1/2    cups all-purpose flour

1 1/2    cups unsweetened cocoa powder, divided

2          teaspoons baking soda

1          teaspoon baking powder

1/2       teaspoon salt

2          cups honey, divided

1/2       cup 2 percent low-fat milk

1/2       cup vegetable oil

2          eggs

3          teaspoons vanilla extract, divided

1          cup boiling water

1          cup heavy whipping cream

milk chocolate shavings, for garnish

To prepare cake: Heat oven to 350 F. Grease and flour two 9-inch cake pans.

In large bowl, combine flour, 1 cup cocoa powder, baking soda, baking powder and salt. Add 1 1/2 cups honey, milk, oil, eggs and 2 teaspoons vanilla; beat 2 minutes. Gradually beat in water.

Divide batter between pans. Bake 25-30 minutes, or until sides pull away slightly from pan and toothpick inserted in center comes out clean. Cool 10 minutes. Turn onto wire racks and cool completely.

To prepare frosting: In medium bowl, combine remaining cocoa powder, honey and vanilla, and cream. Beat until just thick and fluffy.

To assemble: Spread frosting evenly over sides and top of one cake layer. Place second cake layer on top. Spread remaining frosting evenly over sides and top.

Garnish with milk chocolate shavings. Pair each serving with a glass of prosecco, like Nero D’avola from Villa Pozzi.

 

Photo courtesy of 275847/Shutterstock.com (cheesecake)

Photo courtesy of Barnaby Chambers/Shutterstock.com (chocolate cake with wine)

May 10, 2017 |
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