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Smarter Snacking with Nutrition in Mind

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In Good Taste

 

 

 

 

 

 

 

 

 

(Family Features) Planning health-conscious New Year’s resolutions typically includes cutting back on unhealthy foods during meals from breakfast to dinner. However, it’s also important to cut out sugary, calorie-laden snacks that can counteract all your hard work throughout the rest of the day.

Rather than skipping snacks entirely, it’s possible to instead incorporate nutritious options that pack protein to help you recharge without going overboard on calories, sodium and sugars. Opt for quick bites like Baked White Bean and Artichoke Dip paired with light, crunchy, low-sugar crackers to get the fuel you need between meals.

This snack idea can be especially filling yet nutritious when you dip with an option like gluten-free, non-GMO Crunchmaster Protein Snack Crackers, made with wholesome ingredients crafted to fit healthy, active lifestyles. With five grams of plant-based protein per serving, the cholesterol-free crackers can aid in providing energy without unnecessary sugars.

As you take steps to incorporate a healthier lifestyle in the New Year, be sure to take into account healthy activities along with nutritious eating habits from the first meal of the day to the last, and each snack in-between.

For more nutritious snacking ideas and recipes, visit crunchmaster.com.

Baked White Bean and Artichoke Dip with Crackers

Prep time: 10 minutes

Cook time: 15 minutes

Servings: 8

1              can (15 ounces) organic white cannellini beans, drained and rinsed

1              can (14 fluid ounces) water-packed artichoke hearts, drained

1/3         cup olive oil

2             tablespoons finely chopped fresh chives, divided

1             teaspoon lemon zest

1            tablespoon lemon juice

1            tablespoon white wine vinegar

2            cloves garlic

1/2         teaspoon salt

1/4         teaspoon pepper

pinch of cayenne pepper

1            package (3.54 ounces) Crunchmaster Protein Snack Crackers in Roasted Garlic flavor

Heat oven to 400 F.

In food processor, puree beans, artichokes, olive oil, 1 tablespoon chives, lemon zest, lemon juice, vinegar, garlic, salt, pepper and cayenne until smooth. Scrape into 4-cup baking dish and smooth over top.

Bake 15-20 minutes, or until heated through. Sprinkle with remaining chives and serve with crackers.

Tip: Substitute parsley or mint for chives, if desired.

Nutrition information per serving: 200 calories; 10 g fat; 1 g saturated fat; 580 mg sodium; 21 g carbohydrates; 4 g fiber; 1 g sugar; 7 g protein.

 

 

 

December 26, 2018 |

Simplify Holiday Entertaining

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In Good Taste

 

 

 

 

 

 

 

 

(Family Features) Preparing side dishes can be time consuming. Save those precious minutes to enjoy the holidays by using refrigerated, never-frozen options like mashed potatoes, mashed sweet potatoes, baked apples and even macaroni and cheese that can be heated in the microwave and ready to serve in minutes.

Like many hosts, you are likely searching for perfection in your holiday get-togethers. While those expectations are lofty, and each year may seem more and more difficult with an ever-expanding guest list, you can make things easier by serving ready-to-eat options like refrigerated macaroni and cheese, made with real milk and cheese.

Find more ideas to make your holiday sides simply delicious at bobevansgrocery.com.

Fancy Mac

Prep time: 20 minutes

Cook time: 20 minutes

Serves: 4

Nonstick cooking spray

1          package Bob Evans Macaroni and Cheese

1          package (10 ounces) frozen chopped spinach, thawed and drained

1 1/4    cups shredded Gouda cheese, divided

1          package Bob Evans Thick Sliced Hardwood Smoked Bacon, cooked and broken into pieces

1/2       teaspoon salt

1/2       teaspoon freshly ground black pepper

2          eggs, lightly beaten

Heat oven to 400 F. Spray four ramekins with cooking spray.

Heat macaroni and cheese according to package directions. Once cooked, stir in spinach, 1 cup cheese, bacon, salt and pepper.

Let mixture stand 10-15 minutes to cool. Add eggs. Spoon evenly into ramekins. Sprinkle with remaining cheese.

Bake 20 minutes, or until centers are set.

 

Sweet Potato Cookies

Prep time: 28-33 minutes

Cook time: 10-12 minutes

Serves: 36

3/4       cup vegetable shortening

3/4       cup brown sugar

1          large egg

1          cup Bob Evans Mashed Sweet Potatoes

2          cups all-purpose flour

1          teaspoon baking soda

1          teaspoon kosher salt

1          teaspoon pumpkin pie spice

1          cup butter, unsalted

3          cups powdered sugar

1/2       teaspoon maple extract

chopped honey roasted pecans (optional)

mini marshmallows (optional)

Heat oven to 350 F.

In large bowl, using hand mixer or paddle attachment, cream shortening and brown sugar. Add egg and sweet potatoes; mix until combined.

In small bowl, combine flour, baking soda, salt and pumpkin pie spice. With mixer on low speed, slowly add flour mixture to egg mixture until well mixed. Using small cookie scoop, drop rounds onto greased baking sheets.

Bake 10-12 minutes, or until golden brown. Cool completely before frosting.

In separate bowl, beat together butter, powdered sugar and maple extract until frosting is light and fluffy. Frost each cooled cookie with maple butter cream frosting.

Sprinkle with pecans and mini marshmallows, if desired. Carefully toast marshmallows with culinary torch, if desired, while avoiding melting frosting.

 

 

December 19, 2018 |

A Fitting Snack for Holiday Festivities

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In Good Taste

 

 

 

 

 

 

 

(Family Features) The to-do list for holiday hosts seems to be a never-ending one, starting with planning, guest lists and preparation then ending with goodbyes and cleanup. The hours of work that go into a festive get-together are almost always worth it in the end, and family members surely appreciate the hospitality – especially when it comes to food.

When hosting for the holidays, it can be a challenge to accommodate all of your guests’ favorite tastes while factoring in dietary preferences and restrictions. Building out a balanced menu, like other parts of hosting, starts with devising a thought-out plan.

To help accomplish this task without cooking up personal dishes for everybody in the house, consider these simple tips:

  • Request that guests RSVP. Assuming you have a basic understanding of which friends and family members adhere to special diets, knowing exactly who is coming can be a major help before heading to the store.
  • Think back to past festivities. Try to remember which dishes were hits at last year’s party, and which ones were hardly touched. Maybe the appetizers that disappeared in a flash will be good ideas to repeat this year.
  • Create dishes that fit (almost) everyone. While you can’t control guests’ flavor preferences, it is possible to whip up snack trays, main courses, desserts and more that fit a multitude of dietary restrictions. For example, these Bacon, Baked Brie and Cranberry Holiday Melts feature Crunchmaster Multi-Grain Crackers for a gluten-free, non-GMO, low-sugar, tasty crunch. Because they’re made with wholesome ingredients, these simple snacks are crafted to fit nearly every healthy lifestyle. Plus, if multiple family members adhere to vegetarian lifestyles, you can simply omit the bacon.
  • Add “warning” labels. Despite your best efforts, it can be nearly impossible to create foods every single person can enjoy. If you make a dish containing a common allergen, such as peanuts, simply place a card next to the bowl, tray, plate or pan that informs guests of the ingredients included.

For other recipes, coupons, tips and nutritional information, visit crunchmaster.com.

Bacon, Baked Brie and Cranberry Holiday Melts

Prep time: 10 minutes

Cook time: 5 minutes

Servings: 6

24        Crunchmaster Multi-Grain Crackers, Sea Salt flavor

24        small slices Brie cheese

1/4       cup prepared cranberry sauce

2          slices bacon, cooked and crumbled

Heat broiler to high and position rack in center of oven. Arrange crackers in single layer on foil-lined baking sheet.

Top each cracker with slice of Brie, 1/2 teaspoon cranberry sauce and sprinkle of bacon. Broil 1-2 minutes, or until cheese is melted.

Tip: For vegetarian option, substitute chopped hickory-smoked almonds or pecans for bacon.

Nutritional information per serving: 200 calories; 13 g fat; 7 g saturated fat; 45 mg cholesterol; 350 mg sodium; 11 g carbohydrates; 1 g fiber; 4 g sugar; 10 g protein.

 

 

 

December 12, 2018 |

Switch Up Your Game Day Menu

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In Good Taste

 

 

 

 

 

 

 

 

(Family Features) Burgers and dogs may be typical game day grub, but a lineup that never changes can get tiresome a few weeks into the season. Infuse new energy and homemade favorites into your game day menu so you can enjoy great games and good eats for a winning combination.

Explore new flavors. Add variety by building your meal around a different main dish, like ribs or pulled pork instead of burgers. Or invite guests to get in on the action and offer a DIY pizza or taco bar with a wide range of toppings for the ultimate custom plate. Then adapt your side dishes to fit the theme, like adding a barbecue spice seasoning to your party mix, for example, or offering a chipotle-style dip for veggies and chips.

Add an unexpected twist. If you prefer a more traditional menu, there’s no reason to abandon all your favorite game day fare. Instead, reimagine a popular dish with a special or unexpected ingredient. For example, this recipe features a homemade pizza topped with creamy ranch dressing. An option like Litehouse Homestyle Ranch has no artificial colors, flavors or preservatives, no high fructose corn syrup and is gluten free. The dressing is a versatile addition to your game day spread since you can use it to top off everything from pizza and fries to tacos, burgers and more. For easy serving, look for the 20-ounce squeeze bottle, or opt for a glass jar or dip tub, whichever your recipe requires.

Don’t forget dessert. A good game requires lots of savory, hearty foods, but by the fourth quarter, you’re likely to start craving sweet victory and a sweet treat to go along with the win. Easy individual desserts are a great bet, that way you can grab a quick bite and get back to the screen before you miss any action. Think along the lines of finger foods like marshmallow cereal bars, brownies and cookies to offer a little something for everyone.

Find more ideas for your game day gathering at LitehouseFoods.com.

 

Homemade Pizza Recipe

Total time: 45 minutes

Serves: 4

 

1          ball pizza dough (store-bought or homemade)

1          jar pizza sauce

pepperoni (optional)

sausage (optional)

ham or Canadian bacon (optional)

black olives (optional)

mushrooms (optional)

peppers (optional)

1          package (8 ounces) fresh mozzarella, shredded

1          squeeze bottle (20 ounces) Litehouse Homestyle Ranch dressing

Heat oven to 425 F.

Prepare dough by pressing it onto a pizza pan or pizza stone. Spread pizza sauce over crust and top with pepperoni, sausage, ham or Canadian bacon, black olives, mushrooms and peppers, if desired. Sprinkle cheese evenly over top of pizza. Bake 20-30 minutes.

Top with ranch dressing before serving.

Note: Toppings can be substituted as desired.

 

December 5, 2018 |

Freshen Up Holiday Entertaining

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In Good Taste

 

 

 

 

 

 

 

Add tasty, crunchy grapes to seasonal dishes

(Family Features) The holiday season is typically marked by gatherings of friends and family. Whether you’re hosting overnight guests, drop-in visitors or an important seasonal meal, taking a fresh approach to the menu can make the get-together more special.

As you prepare for the festivities, consider recipes that feature healthy ingredients such as versatile California grapes, which come in three vibrant colors – red, green and black – and can add a palate-pleasing crunch and plenty of taste to everything from main dishes to sides and even desserts. Heart-healthy grapes are also perfect on their own as a snack and their natural beauty can help enhance any table as an edible garnish or fresh centerpiece.

Using grapes as a featured ingredient in your holiday dishes can provide a fresh twist on seasonal dishes, such as this Grape Dutch Baby or these Roasted Brussels Sprouts with Grapes and Balsamic Glaze. For dessert, use the natural sweetness of grapes to create a smooth Grape Caramel Sauce that can be served as a topping for ice cream or other seasonal desserts.

Find more holiday recipes at GrapesfromCalifornia.com.

Roasted Brussels Sprouts with Grapes and Balsamic Glaze

Prep time: 15 minutes

Cook time: 20 minutes

Servings: 4

1          pound Brussels sprouts, trimmed and halved lengthwise

2          tablespoons extra-virgin olive oil

pinch of salt

freshly ground black pepper, to taste

1          cup red California grapes

2          tablespoons ready-to-use balsamic glaze

Heat oven to 450 F.

On baking sheet, toss sprouts with olive oil, salt and pepper, to taste, until sprouts are well-coated. Roast until deep golden brown, about 17-20 minutes, turning sprouts halfway through roasting. Stir in grapes and roast 3-5 minutes. Transfer to bowl and drizzle with glaze or drizzle platter with glaze and pile sprouts on top.

Nutritional information per serving: 150 calories; 3 g protein; 20 g carbohydrates; 7 g fat (42% calories from fat); 1 g saturated fat (6% calories from saturated fat); 0 mg cholesterol; 30 mg sodium; 4 g fiber.

Seasonal Entertaining with Grapes

While the beautiful, vibrant colors of grapes can add visual interest to recipes, they can also serve a variety of purposes when hosting:

  • Grapes can make for easy decorations when placed in bowls, on platters or draped from a cake plate.
  • Grapes can be “frosted” with sugar, spices and chopped nuts then served as a finger food or used as a garnish to decorate cakes, cookies, puddings, mousses and other seasonal desserts. Simply dip grape clusters in liquid gelatin then roll in your desired mixture.
  • Grapes make for a quick and easy hostess gift. Wrap multi-colored grape clusters in tissue paper then place them in a basket or tin tied with ribbon.

Grape Caramel Sauce

Prep time: 5 minutes

Cook time: 15 minutes

Servings: 6

1          pound green or red California grapes, divided

1          tablespoon lemon juice

3/4       cup sugar

1/4       cup water

1/3       cup heavy cream (optional)

large pinch of salt

ice cream

In blender or food processor, combine 12 ounces grapes with lemon juice and puree. Set aside. Coarsely chop remaining grapes.

In medium saucepan, combine sugar and water then bring to boil, stirring a few times. Simmer without stirring, brushing down sides of pot with brush dipped in water if crystals start forming. When mixture has turned deep, golden brown, remove from heat and whisk in pureed grapes until smooth sauce has formed. Turn on heat and simmer until mixture has reduced by one-third and forms smooth caramel sauce. Whisk in cream and salt; stir in chopped grapes and serve over ice cream.

Nutritional information per serving of sauce: 200 calories; 40 g carbohydrates; 5 g fat (22% calories from fat); 3 g saturated fat (14% calories from saturated fat); 15 mg cholesterol; 60 mg sodium; 1 g fiber.

Grape Dutch Baby

Prep time: 15 minutes

Cook time: 20 minutes

Servings: 4

3          large eggs

2/3       cup all-purpose flour

2/3       cup low-fat milk

1/2       teaspoon vanilla

1/2       teaspoon salt

5          tablespoons unsalted
butter, divided

2          cups red California
grapes, halved

2          tablespoons brown sugar

1/8       teaspoon cinnamon (optional)

confectioners’ sugar

Heat oven to 450 F. Put large (10-inch) cast-iron or ovenproof skillet in oven.

With electric mixer on high speed, beat eggs until frothy then beat in flour, milk, vanilla and salt, and beat until smooth, about 1 minute (batter will be thin). Remove skillet from oven and add 2 tablespoons butter, swirling to cover pan. Pour in batter and return to oven. Bake until puffed and golden brown, 14-19 minutes.

While pancake is baking, in another skillet over high heat, melt remaining butter and add grapes, brown sugar and cinnamon, if desired. Cook until grapes are heated through and sugar has melted. Spoon grapes over pancake, sprinkle with confectioners’ sugar and serve.

Nutritional information per serving: 280 calories; 6 g protein; 22 g carbohydrates; 18 g fat (58% calories from fat); 10 g saturated fat (32% calories from saturated fat); 180 mg cholesterol; 380 mg sodium; 1 g fiber.

November 28, 2018 |

Simple Yet Stunning: Set the Menu for Easy Entertainment

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In Good Taste

 

 

 

 

 

 

 

 

(Family Features) One of the best-kept chef secrets to hosting the most memorable at-home parties is keeping the food simple and adding small details to make it special. After all, a host who isn’t hard at work in the kitchen is a host who can spend more time with guests.

One way to make every minute in the kitchen count and provide crowd-pleasing food is by using wholesome, quality core ingredients like olive oil, fresh bread, cheese and artisan chocolate to create flavorful dishes that are easy to prepare, and leave you with more time to enjoy what matters most: moments with the ones you love.

When it comes to cooking, focus on the essentials and the highlights of each dish. Building recipes around quality ingredients, such as Bertolli Extra Virgin Olive Oil, makes it easy to create show-stopping dishes time and time again. Planning ahead is key to entertaining, but when it comes to cooking, make things quick and easy with a little help from powerhouse ingredients that lend themselves well to a variety of flavors and preparations.

In keeping things simple, use olive oil to add a little extra zest and create dishes that pop off the plate, like this recipe for Beet Hummus. Or if you’re looking for something comforting and wholesome, indulge in this creamy Tomato Soup with Olive Oil Croutons. For a larger event, try Mushroom Carpaccio and Creamed Spinach Au Gratin, which can leave a lasting impression on your guests. To top it all off, go for this Bitter Chocolate and Pistachio Cream Dessert for a perfect way to end a meal.

Make every moment count and find more simple recipes at Bertolli.com.

Tomato Soup with Homemade Olive Oil Croutons

Prep time: 10 minutes

4          tomatoes

3          grilled red bell peppers in oil

1          shallot

1/2       cup Bertolli Extra Virgin Olive Oil, plus additional for brushing on bread

3          tablespoons sherry vinegar

1          clove garlic

10        basil leaves

salt, to taste

pepper, to taste

4          slices crusty bread

Cut small cross in bottom of tomatoes and submerge in boiling water 30 seconds. Let tomatoes cool in ice water 30 seconds then remove skins.

In blender, blend tomatoes, red bell peppers, shallot, extra-virgin olive oil, vinegar, garlic, basil, salt and pepper, to taste, until mixture is smooth. Add mixture to large pot and heat, stirring frequently.

Cut bread slices, brush with olive oil and grill 2 minutes per side over medium-high heat until visible grill marks have formed.

Healthy Beet Hummus

Prep time: 15 minutes

3          beets

salt, to taste

Bertolli Extra Virgin Olive Oil

2          cups canned chickpeas

2          tablespoons sesame seed paste or tahini

Heat oven to 375 F.

Peel beets and boil until soft; season with salt and olive oil.

Puree beets with chickpeas and sesame seed paste until a uniform paste forms. Transfer to oven-safe serving dish. Bake 10 minutes and serve.

Mushroom Carpaccio and Creamed Spinach Au Gratin

Prep time: 15 minutes

Mushroom Carpaccio:

2 1/4    cups cremini mushrooms

Bertolli Extra Virgin Olive Oil

salt, to taste

Creamed Spinach:

2 1/4    cups spinach

1/2       cup heavy cream

salt

pepper

Parmesan cheese

To make Mushroom Carpaccio: Heat oven to 400 F.

Clean mushrooms and cut into thin slivers.

Season with olive oil and salt. Set aside.

To make Creamed Spinach: Boil spinach 2 minutes, strain and place it into saucepan, over cream. Cook 5 minutes.

In blender, puree mixture and pour over Mushroom Carpaccio.

Grate Parmesan cheese over entire dish; bake 5 minutes.

Bitter Chocolate and Pistachio Cream Dessert

Prep time: 15 minutes

 

1/2       cup, plus 1 tablespoon, sweetened condensed milk

1/2       cup brown sugar

1 1/2    tablespoons Bertolli Extra Virgin Olive Oil, plus additional for pistachio cream

4          ounces dark chocolate

1 1/4    cups shelled pistachios

In saucepan, combine condensed milk and sugar; cook over low heat, stirring until mixture takes on toasted color.

Add olive oil and dark chocolate; continue to stir until fully combined.

Line 9-by-5-inch loaf pan with parchment paper and spread mixture into pan. Refrigerate until fully set.

To make pistachio cream: Blend pistachios and olive oil until smooth paste forms.

Remove dessert from pan and cut into slices. Serve with pistachio cream on top.

 

 

November 21, 2018 |

Creative Seafood Solutions

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In Good Taste

 

 

 

 

 

 

 

(Family Features) When it comes to cooking up creative meals for the family, finding inspiration for new flavors while maintaining nutrition is typically a primary goal.

One solution is incorporating more seafood into weekly meal planning, which offers nutritional benefits like protein, vitamins and minerals such as vitamin D, iron and selenium. In celebration of National Seafood Month, consider these tips from Bumble Bee to add more seafood to your family’s diet:

  • Change the Protein. Try substituting seafood for the meat or poultry in meals like shrimp tacos, salmon burgers or tuna nachos.
  • Boost Nutrients. If you enjoy classic tuna salad, consider swapping mayo with mashed avocado or Greek yogurt, and try flavorful options like this Chipotle Tuna and Avocado Salad Sandwich.
  • Make it a Bowl. Personalize mealtime with creative bowls, like Quinoa Bowls with Tuna, using a whole-grain base layered with seafood, veggies and toppings like guacamole or teriyaki sauce.

Find more recipes to add seafood to the table at BumbleBee.com.

Chipotle Tuna and Avocado Salad Sandwich

Prep time: 15 minutes

Servings: 2

1          can (5 ounces) Bumble Bee Solid White Albacore Tuna in Water, drained and broken into chunks

1/2       avocado, cut into 1/2-inch cubes

1/2       cup halved grape tomatoes

1/2       cup sweet corn, cooked or thawed from frozen

1          tablespoon roughly chopped parsley

1 1/2    teaspoons lemon juice

1          teaspoon red or white wine vinegar

1          teaspoon honey

1/2       teaspoon chopped garlic

1/4       teaspoon chipotle chili powder

1/4       teaspoon kosher salt

4          slices whole-grain bread

In medium bowl, gently toss tuna and avocado until combined.

Add tomatoes, corn and parsley, tossing gently to combine.

In small bowl, whisk lemon juice, vinegar, honey, garlic, chili powder and salt. Drizzle over tuna mixture and toss to coat.

Divide tuna evenly among bread slices to make two sandwiches.

Quinoa Bowl with Tuna

Recipe courtesy of Cookie Named Desire on behalf of Bumble Bee

Prep time: 45 minutes

Servings: 2

Thai Peanut Dressing:

1          cup creamy peanut butter

1          teaspoon ginger paste

1/4       teaspoon fish sauce

1/2       teaspoon cayenne pepper

2          tablespoons apple cider vinegar

2          teaspoons soy sauce

1 1/2    tablespoons granulated sugar

1/4       cup water, divided, plus additional (optional)

Quinoa Bowls:

2          cups water

1          cup quinoa

1          can (14 ounces) chickpeas

1-2       tablespoons olive oil

1/2       teaspoon garlic powder

salt, to taste

pepper, to taste

1          medium zucchini

1          carrot

1/2       cup red cabbage

1          can (5 ounces) Bumble Bee Solid White Albacore Tuna in Water

1-2       tablespoons onion, diced

1          tablespoon lime juice

cilantro

To make Thai Peanut Dressing: In mixing bowl, combine peanut butter, ginger paste, fish sauce, cayenne pepper, apple cider vinegar, soy sauce and sugar.

Add 1 tablespoon water and whisk well. Continue adding water 1 tablespoon at a time until sauce is consistency of heavy cream.

Note: You may not use full 1/4 cup water and could use more depending on preference of thickness.

To make Quinoa Bowls: Heat oven to 400 F.

In medium pot, heat water and quinoa. When it boils, turn heat to low and cover. Cook until water is absorbed and remove from heat.

Drain and dry chickpeas. In bowl, combine chickpeas with olive oil, garlic powder and salt and pepper, to taste.

Spread chickpeas on baking sheet; bake 20 minutes, or until golden brown. Remove from oven and cool.

Spiralize zucchini at medium thickness. Using potato peeler, slice carrot in thin strips. Chop red cabbage. Drain and chunk tuna.

In two bowls, split cooked quinoa evenly. Top with carrots, zucchini, cabbage, roasted chickpeas onions and tuna.

Season with lime juice, cilantro and Thai Peanut Dressing.

 

 

November 14, 2018 |
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