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Food Meets Decor with Hot Wedding Trends

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In Good Taste

 

 

 

 

 

 

(Family Features) When it comes to weddings (or pretty much any party), unique is the new traditional, and no event should be created alike. One of the most buzzed-about trends for the big day is to have fun with food by creating edible displays that are anything but expected. Guests will fall in love with a deliciously entertaining menu that doubles as memorable wedding decor.
Spanning every course, from appetizers to wedding cake, these arrangements take dishes from dull to distinctive and will keep guests talking about the wedding to remember.

Traditional dairy products – cheese, ice cream, butter and milk – can serve as simple staples to any impressive consumable creation.

The expert party and event styling pros at The TomKat Studio offer the following how-to guide for creating a standout wedding reception and dining experience. These unique ideas all feature dairy foods, with a special focus on another timely wedding trend: the rustic theme.

* Replace Traditional Wedding Cake with Tiered Cheese Wheels12695_A
Add savory to traditional sweets by layering wheels of various Real California cheeses.

Style Tip: Display layered cheese cake with paper flags describing the type of cheese for each layer. Follow these steps to make the cake picture perfect:

o Keep textures and colors in mind. Neutral-colored rinds offer a rustic look while waxy exteriors boasting yellow or other hues are best for colorful celebrations.
o Cater to different tastes by choosing an array of cheese profiles. For example, pairing salty manchego, buttery Camembert and nutty Swiss-Italian cheeses offer an interesting contrast of flavors.
o For lower tiers, select a hard or semi-hard cheese for a solid foundation. Soft and semi-soft cheese can be used for upper tiers.
o Stacking the wheels works perfectly. Or add complementary preserve spreads or honey as “icing” to adhere the layers. When using crumbly cheeses, add parchment between layers.
o To add edible and non-edible decorations between tiers, place a shallow bowl between the tiers to prop up wheels. Then, decorations can be placed around bowl, camouflaging this structural element between cake layers. Edible items can include nuts, chocolate, fresh fruit and produce, while flowers and foliage work best for non-edibles.

* Raise a Toast to Cookies and Milk
“Cheers” takes a unique form when warm chocolate chip cookies are wrapped around cold Real California Milk.

Style Tip: Utilize servers to pass out shots for a toast – a real crowd-pleaser for guests of all ages.

* Serve Deconstructed Cheesecake
12695_BSwitch out the traditional cheesecake. Instead, pair delicate squares of cheese with complementary flavors, such as delicious slices of fruits, veggies, spreads and finely sliced meat cuts. Place each bite-sized morsel on upright forks that are lined up within shallow, wooden boxes that are adorned with labels marking each dessert option.

Style Tip: Place a Styrofoam layer in boxes and top with salt to hide the foam and to give a clean, white appearance while anchoring forks within each box.

* Create a Cool Ice Cream Destination
Put a creamy twist on the traditional lemonade stand. Scoop Real California ice cream at a wooden ice cream stand, serving the bride’s and groom’s favorite ice cream flavors and toppings.

Style Tip: Create custom signage for the mini structure using the newlywed’s names and drill wood planks to serve as cone holders that are displayed on stand while guests wait for their orders.

* Send Guests Off with a Midnight Snack Box
Keep guests talking about the fun, memorable evening with a takeaway box filled with a selection of cheese, chocolate and individual milk bottles or champagne splits for guests to enjoy post-wedding.

Style Tip: Place contents in reusable wooden, wire or paper box wrapped in     wedding colors and customized with the couple’s names and wedding date.

For more dairy recipes and tips, visit realcaliforniamilk.com.

Photos courtesy of  Rennai Hoefer, Ten22 Studio
#12695
Source: California Milk Advisory Board

June 3, 2015 |

Refreshing Garden Goodness

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In Good Taste

 

 

 

 

 

 

 
(Family Features) Though it may be weeks or even months before you can enjoy the bounty of a flourishing garden, you can get a jump on your craving for fresh veggies with ingredients that deliver the same refreshingly wholesome flavors.

After a long winter, your taste buds likely are eager for the nutrient-rich foods that warmer weather makes possible. The invigorating and lively tastes of healthy garden fare are a welcome change as you prepare to embrace a new, more active season.

Plentiful garden veggies let you welcome spring with a fresh take on your diet. You can free yourself to get creative in the kitchen and combine endless variations of your favorite ingredients to make it easy – and appetizing – to embrace healthier dishes.

Whether you’re waiting for the opportunity to pick veggies straight from the garden, or looking for a quick and convenient alternative, use ingredients that let you capture those same flavors. Made with vibrant red hand-picked, vine-ripened Roma tomatoes, Sabra Salsa is chock-full of fresh vegetables. Delicious when simply paired with crunchy vegetable sticks or chips, Sabra Salsa comes in a variety of flavors that also make it easy to incorporate in a wide range of recipes.

See how fresh ingredients complement the rich flavors this non-fried, better-for-you version of traditional taquitos, and find more lively and refreshing recipes at www.sabra.com.

Creamy Chicken Taquitos

8     ounces cream cheese
4     ounces diced green chiles
1/2     cup Sabra Southwest Salsa
3     green onions, diced (green and white parts)
1     clove garlic, minced12644
1     teaspoon chili powder
1     teaspoon cumin
1     teaspoon smoked paprika
1/2     teaspoon chipotle chile powder
2     cups shredded rotisserie chicken
1     cup shredded pepper jack cheese
1/3     cup minced cilantro
10-12    small flour tortillas (6-inch)
Spray olive oil

Preheat oven to 425∞F degrees and line rimmed baking sheet with parchment paper or non-stick liner.

In large non-stick skillet over medium heat, add cream cheese, diced green chiles, salsa, green onions, garlic, chili powder, cumin, smoked paprika and chipotle chile powder. Stir frequently until cream cheese is melted and mixture is smooth.

Remove mixture from heat and stir in chicken, pepper jack cheese and cilantro.

Add about 2 tablespoons chicken mixture to each tortilla, placing slightly off center and keeping mixture about 1 inch away from edge. Roll up tortilla and place seam side down onto prepared baking dish.

Gently mist taquitos with olive oil and bake for about 15 minutes, until lightly golden brown and edges are crisp.

#12644
Source: Sabra

 

 

May 27, 2015 |

How to Make the Ultimate Burger

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In Good Taste

 

 

 

 

 

 

(Family Features) Grilling season is here, and that means burgers – the No. 1 grilled item in America – are on the menu at backyard cookouts and weeknight dinners across the country.

This summer, upgrade from a simple patty slathered with ketchup and mustard. Create mouthwatering burgers by seasoning the meat, then building with unique toppers and condiments like grilled avocado, mango slaw or lime mayo.

“My favorite burger recipe we developed uses the Grill Mates Smoky Ranchero Marinade to flavor the patty and south-of-the-border condiments like Cotija cheese and grilled avocado as toppers,” said Chef Kevan Vetter of the McCormick Kitchens. “When you press the bun down to smash it all together, the avocado, tangy mayo and cheese ooze out over juicy, flavorful meat.”

For more burger recipes and other grilling tips from the annual McCormick Grill Mates Flavor Forecast 2015: GRILLING EDITION, visit www.flavorforecast.com and www.grillmates.com.

Southwestern Smoky Ranchero Burger with Grilled Avocado
Serves: 412671

Lime Mayonnaise:
1/4     cup mayonnaise
1     tablespoon lime juice
1     package McCormick Grill Mates Smoky Ranchero Marinade, divided

Stuffed Avocado:
2     ripe avocados
1/4     cup crumbled Cotija cheese
1/4     cup diced tomato

Burgers:
1     pound 80 percent lean ground beef
1     small red onion, thinly sliced

For lime mayonnaise, mix mayonnaise, lime juice and 1 teaspoon of the marinade mix in small bowl until well blended. Cover. Refrigerate until ready to serve.

For stuffed avocado, halve and seed avocados. Carefully remove peel, leaving each half intact. Lightly season with salt and pepper. Mix cheese and tomato. Set aside.

For burgers, mix ground beef and remaining marinade mix until well blended. Shape into 4 patties. Grill over medium heat 4-6 minutes per side or until burgers are cooked through (internal temperature of 160∫F). Grill avocado halves, cut-sides down, 30 seconds. Turn over avocadoes. Place 2 tablespoons of cheese mixture into each avocado half. Drizzle with hot sauce, if desired. Grill 4-5 minutes. Toast rolls on grill, open-side down, about 30 seconds.

Serve burgers on rolls topped with stuffed avocados and onion slices. Press roll gently to smash stuffed avocado. Serve with lime mayonnaise.
#12671
Source: McCormick

May 20, 2015 |

Summertime and the Grilling is Easy

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In Good Taste

 

 

 

 

 

 

 

Tips and tricks to make your grill sizzle12509

(Family Features) If the idea of longer, warmer days has you reaching for the tongs, it’s time to get your grilling game on before the season is in full swing.

Serving family and friends the most mouth-watering grilled entrees with ease requires a little know-how and a few crowd-pleasing recipes. From versatile chicken to hearty ribs to tender seafood, it’s never been more fun to incorporate new flavors into grilled cuisine.

For the best results on the grill, keep these tips in mind:
ï A grill is not an oven, so don’t walk away from it when it’s on. Organize what you’ll need ahead of time; no running back and forth.
ï Always scrape hot grill grates clean with a wire brush so food will release more easily. Before cooking, try using tongs to dip paper towels lightly into oil and swipe over the grates.
ï If the meat or skin sticks, it’s not ready to be turned. Let it sit for another minute or two.
ï Try chicken thighs, which have a deeper, richer flavor than breast meat.
ï The pork tenderloin can withstand the dry heat of the grill and stay moist.
ï Salmon, tuna and swordfish steaks grill well because they are thick and crumble less than other types of fish.
ï A safe inside temperature for ground beef is 160∞F; medium steaks is 140∞F. Heat poultry to 165∞F and whole cuts like breasts to 170∞F. Medium pork should be 150∞F. Seafood should be 145∞F.
ï For maximum flavor and juiciness, let meat rest 5-10 minutes before cutting or serving.

Another tasty grilling tip is to add flavor with sauce. These recipes all feature Musselman’s Apple Butter – a delicious way to add excitement to your standard summer fare. For more recipes, visit www.musselmans.com.

Molasses Apple Butter BBQ Sauce for Chicken
Servings: 4
For up to 2 pounds of chicken

1/2     cup Musselman’s Apple Butter
1/4     cup molasses
1/2     teaspoon ground ginger
1/2     teaspoon salt
1/4     teaspoon pepper

Mix all ingredients in medium bowl. Brush sauce over chicken in the final 5 minutes of grilling. Additional sauce can be served at the table.

Citrus Apple Butter Glaze for Seafood
Servings: 4
For up to 4 fish fillets or 2 pounds of shrimp

1/2     cup Musselman’s Apple Butter
2     tablespoons orange juice
2     tablespoons lime juice

Mix all ingredients in medium bowl. Cook one side of seafood (skin side down). Brush glaze generously on top. Flip seafood and cook until done. Discard any remaining sauce.

Asian Apple Butter Grilling Sauce for Pork
Servings: 4
For up to 2 pounds of pork tenderloin or ribs

1/2     cup Musselman’s Apple Butter
1/4     cup Musselman’s Apple Cider Vinegar
1/4     cup water
2    tablespoons honey
3     cloves garlic, minced
1     teaspoon ground ginger
1/4     teaspoon salt
1/8     teaspoon pepper

Mix all ingredients in medium bowl. Lightly brush or mop sauce over pork during entire grilling time, so sauce slowly cooks into pork. Discard any remaining sauce.
#12509
Source: Lucky Leaf/Musselman’s

May 13, 2015 |

Mentor Knows Best

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In Good Taste

 

 

 

 

 

 
The Mother’s Day Edition

(Family Features) Whether she’s your mom or a “like-a-mother” mentor, chances are you’ve got a lot to thank her for this Mother’s Day. It’s a time for celebrating your biggest supporters, number one fans and best friends.

In life, we’re lucky to form relationships with women we can learn from and grow with. Beth Somers, Elizabeth Nelson and Emily Tatak from the Wilton Test Kitchen consider themselves lucky.

Beth Somers, Director of Creative Content Development, owes her start to her former boss Milette Raz. Raz is trained in the Wilton Method of Cake DecoratingTM and taught Somers how to decorate. But Somers thinks of Raz as so much more – calling her a mentor, her second mother and her friend. Years after working together, the duo teamed up for Cupcake Wars on the Food Network, returning home as champions of season six with winning recipes like Tropical Getaway Cupcakes.

Elizabeth Nelson, Assistant Culinary Specialist, attributes her love of baking to her grandma Ann, learning the basics with her and picking up passed down recipes that she brought with her to college. She looks up to her mother, her grandmother and her great-grandmother, whom she’s told she also gets her competitive nature from. Nelson and her grandmother went through a lot of trial and error together to come up with what they believe is the perfect cinnamon roll recipe, very similar to this recipe for Cinnamon Rolls with Caramel Glaze.

For Emily Tatak, preserving family recipes and continuing the traditions around the holidays and in the kitchen led to her career at Wilton as an Assistant Culinary Specialist. She owes her inspiration to her mom, who taught her how to bake. Together they iced cakes, decorated sugar cookies and even made a gingerbread house from scratch. Keeping with tradition, celebrating the holidays without grandma Irene’s Kolachy recipe just wouldn’t be the same.

For more recipe ideas to honor your mother or special mentor, visit s.wilton.com/MentorKnowsBest.

Cinnamon Rolls with Caramel Glaze
Servings: 1 dozen rolls
Rolls:
1 1/3    cups warm milk (105∞F)
2    packages (1/4-ounce each) active dry yeast
1/4    cup granulated sugar, divided
1/2    cup (1 stick) butter, softened12554_APO
2    egg yolks
1    teaspoon Wilton Pure Vanilla Extract
3/4    teaspoon salt
4    cups bread flour, plus more for dusting

Filling:
1/2    cup (1 stick) butter, softened
1/3    cup granulated sugar
2    tablespoons bread flour
2    tablespoons ground cinnamon

Glaze:
1/4    cup (1/2 stick) butter
1/2    cup lightly-packed light brown sugar
1/2    cup heavy whipping cream
1    teaspoon Wilton Pure Vanilla Extract
1/4    teaspoon salt
1    cup confectioners’ sugar (about 1/4 pound)

For rolls, stir together warm milk, yeast and 1 tablespoon sugar in large bowl. Let stand 5-10 minutes or until foamy. Add butter, remaining 3 tablespoons sugar, egg yolks, vanilla and salt. Mix with electric mixer using dough hook on medium speed until combined. Gradually add flour, 1 cup at a time, and mix on medium speed until smooth, elastic dough forms, about 5 minutes.

Spray large bowl with vegetable pan spray. Form dough into ball, place into bowl and cover with plastic wrap. Let stand in warm place for 45 minutes or until doubled in size.

For filling, stir together butter, sugar, flour and cinnamon in medium bowl until well-combined.

Prepare 13-by-9-inch pan with vegetable pan spray.

Punch dough down and roll out to 18-by-14-inch rectangle on floured surface. Spread filling onto dough and roll up from long end, like a jelly roll. Pinch seam to seal, trim ends and cut into 12 equally-sized pieces.

Place rolls into prepared pan; cover with plastic wrap and let rise 25-30 minutes or until doubled in size.

Meanwhile, heat oven to 350∞F. Remove plastic wrap from rolls and bake 25-29 minutes or until golden brown. Cool in pan on wire rack while preparing glaze.

For glaze, melt butter in saucepan over medium heat. Add brown sugar and cream. Cook over medium-high heat until mixture reaches a simmer; cook for 1 minute, stirring constantly. Remove from heat and stir in vanilla and salt. Whisk in confectioners’ sugar until smooth. Pour glaze over warm rolls. Serve warm.

Grandma’s Kolachy Cookies
Servings: 6 1/2 dozen cookies
1    package (8 ounces) cream cheese, softened
1    cup (2 sticks) butter, softened12554_BPO
2    cups all-purpose flour
1    teaspoon Wilton Pure Vanilla Extract
1/2    teaspoon salt
Poppy seed, apricot and strawberry pastry filling
Confectioners’ sugar, for dusting

In large bowl, beat cream cheese and butter with electric mixer on medium speed until well combined. Add flour, vanilla and salt; beat until just combined. Divide dough into 2 disks. Wrap with plastic wrap and chill at least 12 hours.

Heat oven to 375∞F.

Working with 1 disk at a time, roll each to 1/8-inch thickness on generously floured surface. Cut cookies using 2-inch round cutter. Place on cookie sheet and make indentation in dough with thumb. Spoon 1/2 teaspoon pastry filling into each indentation.

Bake 16-18 minutes or until edges are lightly browned. Cool cookies on pan on cooling grid 5 minutes. Remove from pan; cool completely on grid. Dust with confectioners’ sugar before serving.

Tropical Getaway Cupcakes
Servings: 2 dozen
Cupcakes:
2     eggs plus 4 egg whites, lightly beaten (reserve 2 yolks for filling)12554_CPO
1     cup cream of coconut
1/2    cup water
1     teaspoon coconut extract
1/2     teaspoon Wilton Pure Vanilla Extract
2    cups all-purpose flour
1-1/2     cups sweetened shredded coconut, coarsely chopped
1     cup granulated sugar
1     tablespoon baking powder
1/4     teaspoon salt
3/4    cup (1 1/2 sticks) butter, softened and cut into tablespoons

Filling:
2     egg yolks
3     tablespoons cornstarch
1 1/4     cups thick mango juice, divided
1     tablespoon granulated sugar
Pinch salt

Icing:
2     packages (8 ounces each) cream cheese, softened
1/2    cup (1 stick) butter, softened
2 1/2     cups confectioners’ sugar
1     tablespoon finely grated orange zest (about 1 orange)
1     teaspoon Wilton Pure Vanilla Extract

Heat oven to 350∞F. Line muffin pans with baking cups.

In large bowl, whisk together eggs, egg whites, cream of coconut, water, coconut and vanilla extracts until well combined.

In large bowl, mix flour, shredded coconut, sugar, baking powder and salt with electric mixer on low speed until combined, about 15 seconds. Add butter, 1 tablespoon at a time, continuing to beat on low speed until mixture looks dry and crumbly and largest chunks of butter are about 1/4 inch in diameter, about 30 seconds. Stop mixer and add half of liquid ingredients. Beat on low speed until flour mixture is moistened, about 15 seconds. Increase mixer speed to medium and beat until light and fluffy, about 45 seconds. With mixer still running, slowly stream in remaining liquid. Stop mixer and scrape sides and bottom of bowl. Beat on medium speed for an additional 30 seconds. Divide batter evenly into baking cups, filling about 2/3 full.

Bake 18-22 minutes, or until toothpick inserted in centers of cupcakes comes out clean. Cool cupcakes in pan on cooling grid 5 minutes. Remove from pan; cool completely on grid.

For filling, whisk together egg yolks, cornstarch and 1/4 cup mango juice in small bowl until smooth.

In saucepan, combine remaining 1 cup mango juice, sugar and salt. Bring to boil over medium-high heat. Slowly stream half of hot liquid into egg yolk mixture, whisking constantly. Add egg yolk mixture back into saucepan and reduce heat to medium. Cook, stirring constantly, until mixture thickens and boils. Strain through fine mesh sieve. Cool completely.

For icing, beat cream cheese and butter in large bowl with electric mixer on medium speed until creamy; gradually add confectioners’ sugar, 1/2 cup at a time, scraping down bottom and sides of bowl as necessary. Add orange zest and vanilla extract and beat until fully incorporated.
To assemble, remove center of cupcake with coring tool or paring knife. Fill with mango filling. Pipe icing onto cupcakes.

Note: Stir cream of coconut before measuring it, as it tends to settle as it sits. Coconut can be coarsely chopped in food processor or with knife.
#12554
Source: Wilton

May 6, 2015 |

Weeknight Meals Just Got Easier

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In Good Taste

 

 

 

 

 

 

 

(Family Features) Don’t let the stress of a hectic schedule interfere with your desire to prepare a wholesome, satisfying meal for your family. A pantry stocked with canned foods is all you need to ensure mealtime success, any day of the week.
“With a well-stocked pantry full of canned ingredients, I know I always have the makings of a nutritious and flavorful meal,” said Kelsey Nixon, host of “Kelsey’s Essentials” on Cooking Channel and Food Network.

Bring to life your family’s favorite recipes with pantry staples such as canned chicken, tomatoes, green beans and broth. Like the home canning process, cans seal in foods’ nutrition, freshness and flavor, making naturally delicious, homemade dishes achievable and easy.

For more information about the canning process, delicious recipes and to learn how you can get cooking with canned foods, visit www.CansGetYouCooking.com.

Quinoa Chicken Vegetable Salad12614_A
Prep time: 5 minutes
Cook time: 10 minutes
Servings: 6

1     (14.5-ounce) can chicken broth
1     cup quinoa
1     (14-ounce) can diced tomatoes, drained
1     (10-ounce) can chicken breast, drained and flaked
1     (8-ounce) can cut green beans, drained
1     (8.75-ounce) can corn, drained
3     tablespoons extra-virgin olive oil
2     tablespoons fresh lemon juice
2     tablespoons fresh chopped parsley
1/4     teaspoon ground black pepper

In medium saucepan over high heat, heat chicken broth and quinoa to boiling. Cover and simmer, stirring occasionally, about 10 minutes. Set aside to cool.

In large bowl, combine cooled quinoa, diced tomatoes, chicken breast, green beans, corn, olive oil, lemon juice, parsley and pepper; toss to mix well.

Pasta e Fagioli Soup
Recipe created by Kelsey Nixon
Prep time: 5 minutes
Cook time: 25 minutes
Servings: 412614_B

2     tablespoons extra-virgin olive oil
4     ounces chopped pancetta (about 1/2 cup)
1     medium yellow onion, finely chopped?
3     cloves garlic, minced?
2     teaspoons fresh thyme leaves?
1/2    teaspoon kosher salt
1/2    teaspoon cracked black pepper
2     (15-ounce) cans cannellini beans, drained and rinsed
1     (14.5-ounce) can diced fire-roasted tomatoes?
3     (14.5-ounce) cans chicken broth
1 1/2     cups ditalini pasta (short tubular pasta)
1/4     cup grated Parmesan cheese, for garnish

In large heavy-bottomed pot, heat olive oil over medium-high heat. Brown pancetta bits just until they start to crisp, then add onion, garlic and thyme. Season with salt and pepper, and saute until fragrant and golden brown.

Add canned beans, tomatoes and chicken broth. Bring soup to rapid boil before adding pasta. Reduce to simmer and cook soup covered, stirring occasionally for 8-10 minutes or until pasta is cooked al dente.

Season with salt and pepper to taste before serving. Garnish with Parmesan cheese and serve with crusty bread.

Note: You can substitute bacon for pancetta, if desired.
#12614
Source: CMI

April 29, 2015 |

Five Reasons to Love Milk

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In Good Taste

 

 

 

 

 

 

(Family Features) Did you know milk is one of the most nutrient-rich beverages you can find? And that there are thousands of studies that have documented the benefits of drinking milk? That’s why nutrition experts recommend adults drink 3 servings of milk and milk products a day. Yet, most Americans fall short of the USDA’s recommended daily servings. So, before you think about skipping your milk, here are five reasons to grab a glass.
1. It’s a Nutrient Powerhouse. No matter your age, it’s hard to get the nutrients you need without milk in your diet. Milk is the top food source for three out of four “nutrients of concern” – nutrients Americans are most lacking – including calcium, vitamin D and potassium. All milk – fat free, lowfat or organic – has 9 essential nutrients, including B vitamins for energy, vitamin A for a healthy immune system plus several bone-building nutrients.

2. It Ups the Protein Ante in the Morning. While many experts now recommend 25-30 grams of protein at each meal, the average breakfast plate only contains 13 grams. One way to help close the gap is to add an 8-ounce glass of milk to your eggs or Greek yogurt – that adds an extra 8 grams of high-quality protein!

3. Protein Power for Your Dollar. Milk is one of the best protein bargains for your dollar. For about 25 cents per glass, milk packs 8 grams of protein in every 8-ounce glass. This calculates to around 32 grams of high-quality protein per dollar! That’s a big protein bang for your buck.

4. It is Not Easily Replaced. It’s hard to get the nutrients you need without real dairy milk in your diet. The truth is, not all non-dairy milks have the same nutrients as real milk so it’s important to know what you are getting in each glass. For instance, dairy milk has 8 times the protein of almond milk and rice milks, which can contain a long list of ingredients, including added sugar, salt and thickeners.

5. It’s Wholesome, Real and Local. Milk is one of the original farm-to-table foods. Did you know 97 percent of dairy farms are still family-owned and operated? Little handling is done from farm to fridge – and that’s why you can trust the milk you buy at the store is safe and wholesome.12593
This quinoa oatmeal serves up 13 grams of protein. Pair with an 8-ounce glass of milk to get 21 grams of protein power to start your day! Visit MilkLife.com for more recipes.

Nutty Blueberry Quinoa Oatmeal
Servings: 1

2/3     cup lowfat milk
1/3     cup old-fashioned oats
1/4     cup cooked quinoa
1/4     cup blueberries
1     teaspoon maple syrup or sweetener of choice
2     tablespoons pecan pieces
2-3     dashes cinnamon

Combine milk and oats and cook according to package instructions to desired creaminess.
Stir in quinoa, blueberries, maple syrup, pecans and cinnamon and serve hot.

Nutrition
376 calories; 17 g fat; 3 g saturated fat; 13 mg cholesterol; 13 g protein; 46 g carbohydrates;  6 g fiber; 255 mg sodium;  23% calcium. Nutrition figures based on using lowfat milk.

#12593
Source: MilkPEP

 

April 22, 2015 |
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