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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 |

Simplify and Savor Dinner with Bold Flavors

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In Good Taste

 

 

 

 

 

 

 

(Family Features) A busy day doesn’t have to come between you and your favorite people at mealtime. With a little creativity and a simple ingredient like olive oil, you can set the table with flavorful meals and surround yourself with the company of friends and family, enjoying the experience together.

There’s no need to get complicated when you have quality ingredients like olive oil to add some extra zest. You can have flavor at the ready with Olive Oil Ice Cubes, for example. Add fresh herbs from your garden to an ice cube tray then fill with smooth, light and flavorful olive oil and freeze. Whenever you need to get the flavor sizzling, simply toss a cube into the pan.

Create a nearly effortless dressing with olive oil for a recipe like Arugula Salad with Goat Cheese, Berries and Pecans. White fish fillets like cod also pair well with an olive oil-based pesto, which can help ensure you’re prepared for any stressful day that dares to challenge your time around the table, allowing you to enjoy life’s pure moments. Olive oil even adds flavor to sweet and succulent desserts, such as Chocolate-Pumpkin Cake.

When the minutes start to slip away, capture them back with recipes that use olive oil to create meals you can feel good about while savoring the company of those around you.

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

Arugula Salad with Goat Cheese, Berries and Pecans

Prep time: 15 minutes

Servings: 1-2

7          cups arugula

2          ounces goat cheese

1/2       cup pecans, toasted

1          cup mixed berries (such as blackberries or strawberries)

 

Dressing:

2          tablespoons freshly squeezed lemon juice

1          tablespoon finely minced shallots

1          tablespoon honey

1/4       teaspoon kosher salt

1/4       cup Bertolli Extra Virgin Olive Oil

 

In bowl, toss arugula, goat cheese, pecans and mixed berries.

To make dressing: In bowl, mix lemon juice, shallots, honey, salt and olive oil.

Add dressing to salad for serving.

 

White Fish Fillets with Pesto

Total time: 15 minutes

Servings: 2

Fish:

2          cod fillets (about 7 ounces each)

salt, to taste

Bertolli Extra Virgin Olive Oil, to taste

Red Pesto:

1          bunch basil

1          ounce cashews

3/4       ounce Parmesan cheese

Bertolli Extra Virgin Olive Oil

water

To prepare fish: Rub both sides of fillets with salt and olive oil while heating saucepan.

Sear fillets meat-side first followed by skin-side.

Heat oven to 350 F.

To make Red Pesto: Puree basil, cashews, Parmesan cheese and olive oil while adding small amount of water.

Add additional olive oil as necessary, ensuring sauce is thick enough to cover fish.

Place fish in oven tray, cover with Red Pesto and bake 5 minutes.

 

Chocolate-Pumpkin Cake

Total time: 20 minutes

2          eggs

4 1/2    ounces sugar

4 1/2    ounces Bertolli Extra Virgin Olive Oil

4 1/2    ounces flour

1/3       ounce cocoa powder

1/8       ounce salt

5 1/4    ounces pumpkin

1/10     ounce baking powder

Heat oven to 350 F.

Mix eggs with sugar thoroughly and beat until bubbles form. Slowly add in olive oil while continuing to stir mixture.

Add flour, cocoa powder, salt, pumpkin and baking powder; using whisk, mix well.

Pour into cake mold lined with baking paper and bake 15 minutes.

Let cool and remove cake from mold.

 

Olive Oil Cubes

Assorted herbs

ice cube trays

Bertolli Extra Virgin Olive Oil

Break up herbs by hand. Add herbs to trays. Fill trays with olive oil and gently set in freezer; allow to solidify.

When cooking, use cubes for added flavor.

 

Photo courtesy of Getty Images (Arugula Salad with Goat Cheese, Berries and Pecans, Olive Oil Cubes)

 

 

 

 

November 7, 2018 |

Exquisite Eating

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In Good Taste

 

 

 

 

 

 

 

Small plates to make for appealing dishes

(Family Features) Imagine treating yourself and your dinner guests to a delicious, restaurant-caliber meal without leaving your dining room or hiring a personal chef. Small plates, also known as tapas, are lighter, bite-sized indulgences that you can prepare and style seamlessly. By putting your own artful, unique spin on small plates, you can indulge in a meal that appeals to the senses and conveys sophistication.

It can be easy to create delicious small plates: all you need are wholesome, seasonal ingredients to pair with an artisan-crafted, quality olive oil such as Carapelli. The line, with three varieties to explore, brings a renaissance to the modern kitchen and is ideal for endeavoring chefs looking to try new flavors and experiment with tastes or recipes. It embodies a true passion for the art of creating extra-virgin olive oils and is designed to lift cooks out of the everyday cooking experience.

Keep in mind that when it comes to small plates, what’s important isn’t just the recipe, but the plate – and plating – of the cuisine itself. Foods that appeal to the eye are likely to tempt the taste buds as well. Invest in appropriate-sized dishware for small plates that allows the food to take center-stage.

For a true multi-sensory indulgence, also take time to garnish your dishes, big and small, with edible enhancements that lend a subtle complement to the main attraction. A selection of fresh greens, sprinkling of herbs and even a light drizzle of olive oil can do the trick.

Plan how you’ll adapt your favorite dishes for size – and season – with more tips and recipes at carapelliusa.com.

Carrots and Fresh Herbs with Champagne-Dijon Vinaigrette

Prep time: 10 minutes

Servings: 6

Champagne-Dijon Vinaigrette:

2          tablespoons champagne vinegar

1          teaspoon Dijon Mustard

1          tablespoon clover honey

1/2       cup Carapelli Organic Olive Oil

1/2       teaspoon garlic, minced

1/2       teaspoon sea salt

1/4       teaspoon freshly ground black pepper

1          teaspoon fresh parsley, finely chopped

1          teaspoon basil, finely chopped

1          pound carrots, peeled and finely shredded

2          tablespoons Italian parsley, chopped

2          tablespoons chives, thinly sliced, plus more cut into 3/4-inch pieces, for garnish

1/3       cup Champagne Vinaigrette

fine sea salt, to taste

freshly ground black pepper, to taste

chive sticks, for garnish

 

In medium mixing bowl, combine champagne vinegar, Dijon and honey. Whisk constantly until well combined. While whisking, slowly drizzle in olive oil to emulsify. Add garlic, salt, pepper, parsley and basil: whisk to combine.

In mixing bowl, toss carrots, parsley and chives. Add dressing. Season, to taste, with sea salt and freshly ground black pepper. Garnish with chive sticks.

Notes: Vinaigrette can be stored in refrigerator up to five days. For zestier salad, add additional 2 tablespoons vinaigrette to carrots; serve with crusty bread.

Whipped Ricotta and Goat Cheese Beet Skewers

Prep time: 20 minutes

Cook time: 3 hours, plus cooling time

Servings: 42 skewers

Beets:

2          beets (about 1 pound), 3 inches in diameter, peeled and sliced into 3/4-inch chunks

1          tablespoon Carapelli Oro Verde Extra Virgin Olive Oil, plus more for drizzling

1/2       teaspoon fresh thyme leaves

1          teaspoon sea salt

arugula, for garnish

flaked sea salt, for garnish

Whipped Ricotta and Goat Cheese:

4          ounces goat cheese

1/4       cup whole milk ricotta cheese

1          tablespoon Carapelli Oro Verde Extra Virgin Olive Oil

1/4       teaspoon lemon zest

1/8       teaspoon sea salt

1/8       teaspoon freshly ground black pepper

 

Heat sous vide water bath to 185 F.

In mixing bowl, combine beets, olive oil, thyme and salt; toss to coat. Remove beets from liquid and divide, placing them in single layer into two quart-sized vacuum-seal bags, leaving any excess liquid behind.

Use vacuum sealer to remove air and double-seal bag. To use zip-top bags instead, slowly dip slightly open bags into large container filled with water, allowing water to displace air. Seal bags when air is removed.

Place vacuum-sealed bag into prepared water bath, placing heavy, heat-resistant bowl on top of beets to keep them submerged, if necessary. Cook 3 hours.

If you do not have a sous vide machine, bring large stock pot filled with water to rolling boil. Place vacuum-sealed bags in water. Reduce to gentle simmer, cover and cook 1 hour.

Carefully remove beets from water bath and cool in sealed bag until they reach room temperature, about 30 minutes. Refrigerate at least 30 minutes more before serving.

In mini food processor, cream goat cheese, ricotta and olive oil until smooth. Add zest, salt and pepper: stir to combine.

Transfer cheese mixture to piping bag fitted with star tip and refrigerate until ready to use.

To serve, remove beets from bag and arrange on serving platter. Pipe dollop of Whipped Ricotta and Goat Cheese onto each beet. Drizzle with olive oil.

Garnish with arugula and pinch of flaked sea salt; place skewer through each beet to serve.

Olive Oil Drizzled Pecorino Popcorn

Prep time: 5 minutes

Cook time: 5 minutes

Servings: 4

1/2       cup grated pecorino, plus more for garnish

1/2       teaspoon freshly ground black pepper, plus more for garnish

3          tablespoons Carapelli Unfiltered Extra Virgin Olive Oil, divided

1/3       cup yellow popcorn kernels

In bowl, combine pecorino and pepper; mix until well combined and there are no cheese clumps.

In small saucepan over low flame, heat 2 tablespoons olive oil; keep warm.

Add remaining olive oil and popcorn to large Dutch oven. Stir until all popcorn kernels are coated in oil.

Cover Dutch oven with lid and cook over medium-high heat, shaking pot periodically. Once popcorn begins to pop, lower heat to medium and continue to shake pot approximately every 15 seconds. When popping slows considerably, remove Dutch oven from heat and allow to rest until popping ceases, about 30 seconds.

Remove lid and transfer popcorn to large mixing bowl. Drizzle warm olive oil over popcorn; toss to coat. Sprinkle cheese mixture over popcorn; toss to coat.

Divide popcorn into bowls. Sprinkle some freshly grated pecorino and dash of freshly ground black pepper over top; serve.

October 31, 2018 |

New Research Links Refrigerator Staple to Teenage Height

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In Good Taste

 

 

 

 

 

 

 

 

Study finds drinking more milk growing up is associated with increased height at 17

(Family Features) Drinking real dairy milk is especially important for growing kids, and new research suggests regularly drinking more milk throughout childhood is associated with an increase in teenage height, according to a new study in “The Journal of Nutrition.”[i]

Researchers followed more than 700 kids from the time they were born, analyzing their height and diet from ages 2-17, and found each additional glass of milk kids drank per day throughout childhood increased their height at age 17 by around 0.39 centimeters. That means the more milk kids drank regularly growing up, the taller they were. Water and other beverages, including 100 percent juice and sugar-sweetened beverages, didn’t have the same effect.

These findings add to a growing body of research that suggests regularly drinking milk during the growing years is associated with greater height in the teen years, while regularly skipping milk or drinking non-dairy milk alternatives, like almond or soy milk, is linked to shorter height.[ii],[iii],[iv]

The 2015-2020 Dietary Guidelines for Americans recommend two cups of milk and milk products each day for kids ages 2-3, two and a half cups each day for kids 4-8 and three cups each day for kids 9-18. While it’s hard for kids to get nutrients they need to grow strong without milk in their diets, eighty-five percent of Americans fall short of these daily recommendations, which includes most children over 3 years old.[v],[vi]

Serving an eight-ounce glass of milk alongside meals or snacks is an easy way to give kids nine essential nutrients, including high-quality protein, and get them closer to these recommendations. Try pairing these homemade cereal bars from Jamielyn Nye, author of iheartnaptime.net, with a cold glass of milk for an easy after-school snack, and find more kid-approved recipes at pourmoremilk.com.

Homemade Cereal Bars

Recipe courtesy of Jamielyn Nye, author of iheartnaptime.net, on behalf of Milk Life

Servings: 16

1/2      cup peanut butter

1/2      cup honey

1/2       teaspoon vanilla

3 1/2    cups dry cereal

 

Line 8-by-8-inch pan with parchment paper and set aside.

In a medium size sauce pan, combine peanut butter and honey and cook 3 minutes, stirring occasionally. Remove from heat and stir in vanilla.

Add in dry cereal and stir until completely coated then press into lined pan. Use piece of parchment paper to press firmly down on bars.

Refrigerate bars 1 hour, or until ready to serve.

Serve with eight-ounce glass of milk.

Nutritional information per serving: 180 calories; 4 1/2 g fat; 1 g saturated fat; 5 mg cholesterol; 10 g protein; 26 g carbohydrates; 1 g fiber; 160 mg sodium; 306 mg calcium (30% of daily value). Nutrition figures include an eight-ounce glass of fat free milk.

 

[i] Marshall TA, Curtis AM, Cavanaugh JE, Warren JJ, Levy SM. Higher longitudinal milk intakes are associated with increased height in a birth cohort followed for 17 years. The Journal of Nutrition. 2018;148(7):1144-1149.

[ii] Wiley AS. Does milk make children grow? Releationships between milk consumption and height in NHANES 1999-2002. American Journal of Human Biology. 2005;17(4):425-441.

[iii] Rockell JEP, Williams SM, Taylor RW, Grant AM, Jones IE, Goulding A. Two-year changes in bone and body composition in young children with a history of prolonged milk avoidance. Osteoporosis International. 2005;16(9):1016-1023.

[iv] Morency M, Birken CS, Lebovic G, Chen Y, L’Abbé M, Lee GJ, Maguire JL and the TARGet Kids! Collaboration. Association between noncow milk beverage consumption and childhood height. American Journal of Clinical Nutrition. 2017;106(2):597-602.

[v] Krebs-Smith SM, Guenther PM, Subar AF, Kirkpatrick SI, Dodd KW. Americans do not meet federal dietary recommendations. The Journal of Nutrition. 2010;140:1832-1838.

[vi] U.S. Department of Agriculture and U.S. Department of Health and Human Services. Dietary Guidelines for Americans, 2015. 8th Edition, 2015.

 

 

October 24, 2018 |
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