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Sweet Ways to Welcome Warmer Days

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In Good Taste

 

 

 

 

 

 

 

 

(Family Features) Warmer, longer days are made for quality time with friends and family. There’s no better way to cap off an afternoon in the sun than a good meal followed by a great dessert. Plan to end your next gathering on a sweet note with these fruity desserts to conclude a day spent with loved ones.

Fruity treats are hard to resist, especially when paired with tasty, complementary flavors and textures. If you’re looking for a treat that travels a bit off the beaten path, this pie may be just the answer. A crushed pretzel crust and creamy peanut butter filling provide a salty, savory background for plump, sweet strawberries. Or serve up a taste of the tropics with a cream pie that celebrates a medley of textures and flavors from lively blueberries to toasted coconut.

When you make fruit the star of the dessert, there’s no question you need top-quality ingredients. Each of these desserts features Lucky Leaf Fruit Fillings, which are made from fresh fruit, contain no high-fructose corn syrup and are GMO-free, for a delicious dessert every time. With a variety of flavors to choose from, including apple, blueberry, cherry, peach and strawberry, there are plenty of convenient, versatile dessert options for any occasion.

Find more tasty treats for entertaining and beyond at luckyleaf.com.

Strawberry Peanut Butter Pie

 

1 1/4    cups crushed pretzels

1/4       cup granulated sugar

1/2       cup butter, melted

1          cup creamy peanut butter

1          package (8 ounces) cream cheese

1/2       cup powdered sugar

1 1/2    cups frozen whipped dessert topping, thawed

1          can (21 ounces) Lucky Leaf Premium Strawberry Fruit Filling and Topping

Combine pretzels and granulated sugar then stir in butter. Press crumb mixture onto bottom and sides of 10-inch pie plate. Cover and chill.

With electric mixer on medium speed, beat together peanut butter, cream cheese and powdered sugar. Fold in whipped dessert topping.

Spoon 1/2 cup pie filling into crust-lined pie plate. Carefully spread peanut butter filling over top. Top with remaining pie filling. Cover and chill 2 hours before serving.

 

Fluffy Blueberry Cream Pie with Toasted Coconut

1          package (8 ounces) cream cheese, softened

1/3       cup sugar

1          tablespoon milk

2          cups frozen whipped topping, thawed

1          can (21 ounces) Lucky Leaf Premium or Organic Blueberry Fruit Filling or Topping

1/2       cup toasted coconut flakes, plus additional for topping, if desired

1          graham cracker crust (9 inches)

In large bowl, beat together cream cheese, sugar and milk until creamy, about 1-2 minutes. Add whipped topping, pie filling and coconut; carefully fold together until no streaks remain.

Spoon filling mixture into graham cracker crust. Sprinkle top with additional coconut flakes, if desired. Cover and chill 2 hours, or until firm.

 

 

 

 

March 28, 2018 |

Heart-Smart Eating Can Be Delicious and Nutritious

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In Good Taste

 

 

 

 

 

 

 

 

(Family Features) Keeping your heart in good shape starts at mealtime. Fortunately, there’s no reason to skimp on flavor to spread the love to your heart.

For example, homegrown American Pecans are a naturally sweet, heart-smart ingredient you can add to salads, vegetable side dishes, oatmeal and other whole grains – or enjoy on their own as a snack. Their unique mix of “good” unsaturated fats, fiber, plant sterols and flavonoids add up to make pecans a powerful, heart-healthy food.

Each 1-ounce serving provides 18 grams of unsaturated fat with zero cholesterol or sodium. In fact, American Pecans are certified as a heart-healthy food by the American Heart Association’s® Heart-Check Certification Program. According to the U.S. Food and Drug Administration, scientific evidence suggests but does not prove that eating 1.5 ounces per day of most nuts, such as pecans, as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease.

Try adding a colorful, flavorful twist to a simple salad by combining crunchy kale with fresh pecans, pomegranate seeds and pears for a tasty, heart-healthy meal you can feel good about.

For more recipes, nutrition information and cooking tips, visit americanpecan.com.

 

Pecan, Pear, Pomegranate Kale Salad

Prep time: 20 minutes

Servings: 8

 

1          bunch kale, stems removed

1/3       cup extra-virgin olive oil, plus 3 tablespoons, divided

2          small pears, sliced

3/4       cup fresh pecan halves

1/2       cup pomegranate seeds

1/3       cup apple cider vinegar

2          tablespoons course grain mustard

pinch of kosher salt

pinch of cracked black pepper

Chop or shred kale into small pieces and transfer to large bowl. Drizzle 3 tablespoons olive oil on kale. Massage kale about 3-5 minutes, or until kale becomes glossy, deep green and begins to tenderize.

Add pear slices, pecan halves and pomegranate seeds; toss with kale.

Add remaining olive oil, apple cider vinegar, mustard, salt and pepper to canning jar and secure lid. Shake for several seconds until dressing comes together. Drizzle over salad and toss to coat.

Serve immediately, or allow salad to marinate in dressing up to 30 minutes before serving.

Note: Heart-Check certification does not apply to recipes or information unless expressly stated.

Nutritional information per serving: 230 calories; 21 g fat; 2.5 g saturated fat; 75 mg sodium; 11 g carbohydrates; 3 g fiber; 2 g protein.

 

 

March 21, 2018 |

Festive Fun for St. Patrick’s Day

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In Good Taste

 

 

 

 

 

 

 

(Family Features) Turn your St. Patrick’s Day celebration into a chance to enjoy Irish heritage with hearty foods and a lively atmosphere. When it’s the one day each year it’s acceptable to pinch non-conforming friends and family, it’d be a shame not to go all out.

These few simple tips can help you put together the perfect party to revel in all things green – and tasty.

  • Decorate with purpose. Everyone knows that green is the color of the day, but go one step further by incorporating it into different items. Banners and streamers work fine, but setting out green candles or even adorning your light fixtures with green bulbs can help you take an extra step forward.
  • Create active fun. Instead of limiting your guests to dining and conversation, plan some simple activities to help the fun flow. Games like a “treasure hunt” for gold coins, limerick-writing competitions or even just turning up Irish-themed music can help get the party started.
  • Eat festively. Turn your party’s food and drinks into true Irish dining with some delicious recipes like this American Irish Stew, which includes beef, onion, carrots and potatoes for a tasty cultural meal to fill all of your hungry guests.

For more hosting tips and the perfect themed recipes for any occasion, visit culinary.net.

American Irish Stew

Reprinted with permission from the American Institute for Cancer Research

Servings: 6

1         tablespoon extra-virgin olive oil

1 1/4  pounds beef, top round, cut into 3/4-inch pieces

3        cloves garlic, minced

salt, to taste

pepper, to taste

1        medium onion, coarsely chopped

3        medium carrots, peeled and cut into 3/4-inch pieces

2        medium parsnips, cut into large chunks (optional)

3        cups low-fat, reduced-sodium beef broth

4        medium russet potatoes, peeled and cut into large chunks

1         tablespoon chopped fresh rosemary

1         leek, coarsely chopped

2        tablespoons chopped fresh parsley

In large pot over medium-high heat, heat oil. Add beef and garlic. Cook, gently stirring until meat is evenly browned. Season with salt and pepper.

Add onion, carrots and parsnips. Cook 3-4 minutes. Stir in broth and bring to a boil. Reduce heat to low and simmer about 75 minutes, or until meat is tender.

Stir in potatoes and simmer another 30 minutes. Add rosemary and leeks. Continue to simmer, uncovered, until potatoes are tender. To avoid potatoes falling apart, do not overcook.

Serve hot and garnish with parsley, if desired.

Nutritional information per serving: 370 calories, 8 g total fat (2 g saturated fat), 43 g carbohydrate, 32 g protein, 6 g dietary fiber, 427 mg sodium.

 

Photo courtesy of Getty Images

 

March 14, 2018 |

Comfort Food Made Quick and Easy

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In Good Taste

 

 

 

 

 

 

 

(Family Features) A steaming bowl of savory soup is the perfect comfort food when the wind is howling, rain is falling or the temperature is dropping. It’s a time to cozy up and enjoy the warmth of being inside while indulging in some of your favorite flavors.

The rich, hearty tastes and textures of a soup result from the seasonings, spices and melding of different ingredients while it slowly simmers to perfection. However, when there’s no time for lots of prep and cooking, there are shortcuts that don’t sacrifice taste.

For example, when time is short, a can of READ Southwestern Bean Salad gives you a head start. The robust mixture of black beans, corn, hominy and kidney beans in a slightly spicy, chili-lime accented tomato sauce is just right in recipes that boast Tex-Mex flavors like this Chicken Enchilada Soup. Just add a few pantry staples and some sauteed chicken for a warming pot of soup in about half an hour.

For more quick and easy recipes for the season, visit readsalads.com.

Chicken Enchilada Soup

Recipe courtesy of Dinner, Dishes and Desserts on behalf of READ Salads

Servings: 6

 

2             teaspoons olive oil

1             pound chicken breast cut into 1/2-inch cubes

1             small onion, finely chopped

2             cloves garlic, minced

1             can (10 ounces) enchilada sauce

2             cups reduced-sodium chicken stock

1             can (10 ounces) diced tomatoes with green chilis

2             cans (15 ounces each) READ Southwestern Bean Salad

salt, to taste

pepper, to taste

crispy tortilla strips (optional)

shredded cheddar cheese (optional)

diced avocado (optional)

 

In large saucepan or Dutch oven, heat olive oil over medium-high heat. Add chicken and onion. Cook 5-6 minutes, or until chicken is browned and onions are soft, stirring occasionally. Add garlic; cook 1 minute, until fragrant.

Stir in enchilada sauce, chicken stock, tomatoes and bean salad. Bring to boil. Reduce heat and simmer 10 minutes. Season with salt and pepper, to taste. Serve with tortilla strips, cheese and avocado, if desired.

March 7, 2018 |

Healthier Baking with Olive Oil

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In Good Taste

 

 

 

 

 

 

 

 

(Family Features) Olive oil is a flavorful and versatile cooking oil that is often trusted in popular cooking methods such as sauteing, stir-frying, dressing, marinating and grilling. It can also earn your trust when it comes to baking.

With seven olive oil varieties to fit almost any need, each Filippo Berio olive oil has its own distinct color, aroma and flavor characteristics. Among those seven, the Extra Light Olive Oil offers a delicate aroma and subtle flavor that can complement your favorite baked goods. Its high smoke point helps keep those goodies moist, and with strong flavors like chocolate, it also lets the sweetness come through.

Additionally, it provides high levels of mono-unsaturated fat (“good” fat) and low levels of saturated fat (“bad” fat), making it a more nutritional choice when compared to butter or margarine. Because you need less olive oil than butter in baking, you’ll save calories as well.

One easy way to incorporate olive oil in your baked goods is during the prep work: where recipes call for buttering or flouring pans, instead brush the pan with olive oil and dust with flour for the same effect as butter.

Explore more tips and recipes using olive oil at filippoberio.com.

Dark Chocolate Souffle

Prep time: 10 minutes

Cook time: 18 minutes

Servings: 2

1/2       tablespoon Filippo Berio Extra Light Olive Oil, plus additional for coating pan

1/4       cup granulated sugar, plus additional for coating pan

4          ounces 70 percent cocoa dark chocolate
1          ounce 30 percent heavy cream
3          egg whites
2          egg yolks

pinch of cream of tartar

Heat oven to 375 F. Grease two 6-ounce ramekins with olive oil and dust with sugar.

In double boiler, melt chocolate, 1/2 tablespoon olive oil and cream; let cool. Using electric mixer, beat egg whites until soft peaks form.

Whisk egg yolks into cooled chocolate mixture; fold in egg whites, 1/4 cup sugar and cream of tartar. Pour into prepared ramekins; bake 15 minutes.

Tips: This recipe can be easily doubled. Garnish with fresh berries, if desired.

 

Double Chocolate Biscotti

Prep time: 30 minutes

Cook time: 25 minutes

Servings: 40

 

3          cups all-purpose flour
1/2       cup cocoa powder
1 1/2    teaspoons baking powder
1/4       teaspoon ground cinnamon
1/4       teaspoon salt
1/2       cup Filippo Berio Extra Light Olive Oil, plus 1 tablespoon for coating pans
1          cup packed light brown sugar
2          eggs, plus 1 egg yolk
1/3       cup milk
1          tablespoon balsamic vinegar
1          cup semisweet or bittersweet chocolate morsels

On sheet of waxed paper, combine flour, cocoa powder, baking powder, cinnamon and salt; set aside.

Using electric mixer, beat olive oil with sugar until smooth and light. Add eggs and egg yolk, one at a time, beating until smooth. Add milk and vinegar; beat until smooth. With mixer on low speed, gradually add flour mixture, beating until just combined. Stir in chocolate morsels with large spoon; cover with plastic wrap. Refrigerate at least 4 hours.

Heat oven to 325 F. Grease two large baking sheets with 1/2 tablespoon olive oil each. On lightly floured surface, divide dough into quarters. Roll each piece of dough into log, about 1 1/2 inches in diameter. Place logs on baking sheets, leaving space in between. Bake about 30 minutes, or until golden and set. Transfer to rack; let cool 10 minutes.

Reduce oven temperature to 300 F. On cutting board using serrated knife, cut each log into 3/4-inch-wide slices diagonally. Place slices, cut-side down, on baking sheets. Bake 15-18 minutes, or until toasted. Transfer to racks; let cool.

 

February 28, 2018 |

Boost Your Breakfast with Protein-Packed Recipes

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In Good Taste

 

 

 

 

 

 

 

 

(Family Features) Whether you’re a casual exerciser, a professional athlete or just looking for a nutritious breakfast, kick off your day with protein-packed recipes.

 

As an expert in the nutritional needs of professional athletes, Megan Chacosky, chef and registered dietitian for the U.S. Ski & Snowboard Team, stresses the importance of protein in any fitness enthusiast’s diet. Protein helps build, maintain and repair muscles while increasing energy and endurance, which can help strengthen the body and avoid injuries. Adding a protein beverage like Rockin’ Protein, made from fresh Shamrock Farms milk with up to 30 grams of protein per serving, into healthy breakfast recipes is one way to increase the protein level and nutritional benefits of your breakfast.

These recipes are quick to prep for grab-and-go mornings to start your day with proper nutrition. To learn more, visit rockinprotein.com.

Chocolate-Hazelnut Granola

Servings: 30

1          bottle (12 ounces) Chocolate Rockin’ Protein Builder

12        cups rolled oats

1/2       cup maple syrup

3/4       cup oil

2          cups roasted hazelnuts

1/2       cup raw pumpkin seeds

1/2       cup raw sunflower seeds

1/2       cup dark chocolate chips

Heat oven to 325 F.

In large bowl, combine protein builder, rolled oats, maple syrup, oil, hazelnuts, pumpkin seeds and sunflower seeds; mix until oats, hazelnuts and seeds are coated. On baking sheet, spread granola in thin layers and bake until golden brown, about 45 minutes, stirring every 10-15 minutes.

Cool completely then sprinkle in chocolate chips and serve with yogurt, on smoothie bowl or as cereal.

Nutritional information per serving: 295 calories; 32 g carbohydrates; 7.5 g protein; 16 g fat; 6 g sugar.

 

Blueberry Cornbread Muffins

Servings: 12 muffins

1          cup cornmeal

1          cup flour

1/4       cup sugar

2          teaspoons baking powder

pinch of salt

1          cup fresh blueberries

1          egg

1          cup Vanilla Rockin’ Protein Builder

6          tablespoons vegetable oil

1          lemon, juiced

 

Heat oven to 400 F. Line muffin tin with 12 paper or foil muffin liners and set aside.

In medium bowl, combine cornmeal, flour, sugar, baking powder and salt; once mixed, toss in blueberries to coat.

In separate bowl, combine egg, protein builder, oil and lemon juice. Pour liquid ingredients into dry mix and stir until just combined. Divide into lined muffin tins and bake until golden brown, about 20-25 minutes.

Nutritional information per serving: 245 calories; 25 g carbohydrates; 5 g protein; 15 g fat; 6 g sugar.

 

 

February 21, 2018 |

Simple Seafood Solutions for Lent

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In Good Taste

 

 

 

 

 

 

 

(Family Features) With people across the country observing Lent, a religious tradition observed during the 40 days before Easter, it’s time to rethink the standard family meal menu.

This nearly eight-week period typically calls for a special diet. Specifically, red meat is cut out on Fridays for some and for the entirety of Lent for others. According to Datassential, 26 percent of consumers observe lent and of those, 41 percent said they eat fish on Fridays instead of meat.

Eating two servings of seafood per week – as recommended by the Dietary Guidelines for Americans – is one way to make a positive commitment to you and your family’s health during Lent and throughout the year. According to a study in the Journal of the American Medical Association, research shows eating seafood 2-3 times per week reduces the risk of death from any health-related cause. Seafood also provides unique health benefits as a lean protein and is a quality source for omega-3 fatty acids, which are healthy fats essential to human health and development.

With so many seafood options available, including Alaskan cod, snapper, salmon and more, it can be easy to incorporate this nutritious lean protein into your diet.

This simple recipe for Blackened Catfish with Quinoa and Citrus Vinaigrette can help you on your way to a more nutritious meal plan that includes consuming seafood twice per week. If you can’t find catfish or prefer to substitute, any white fish such as cod, mahimahi or flounder will work.

For more seafood recipes and Lenten meal inspiration, visit seafoodnutrition.org or follow #Seafood2xWk on social media.

Blackened Catfish with Quinoa and Citrus Vinaigrette

Recipe courtesy of chef Tim Hughes on behalf of the Seafood Nutrition Partnership

Servings: 4

Blackening Seasoning:

1             tablespoon salt

1             tablespoon pepper

1             tablespoon cayenne pepper

1             tablespoon garlic powder

1             tablespoon thyme

Quinoa Salad:

1             tablespoon peanut oil

1             cup corn, canned and drained or frozen and thawed to room temperature

salt, to taste

pepper, to taste

1/2             cup edamame, shelled and thawed to room temperature

3             cups quinoa, cooked

Blackened Catfish:

1            tablespoon peanut oil

1             pound catfish, cut into four fillets

5             tablespoons Blackening Seasoning

Citrus Vinaigrette:

2             tablespoons lemon juice

1             teaspoon lemon zest

1             tablespoon honey

1/2             teaspoon thyme

2             tablespoons olive oil

To make Blackening Seasoning: Combine salt, pepper, cayenne pepper, garlic powder and thyme.

To make Quinoa Salad: Heat and oil skillet. Add corn; salt and pepper, to taste, and saute until golden brown. Add edamame and sauteed corn to quinoa and set aside.

To make Blackened Catfish: Heat cast-iron skillet to medium-high heat with 1 tablespoon peanut oil added. Coat both sides of catfish fillets with Blackening Seasoning. Add catfish to skillet and cook 5-6 minutes per side, or until well done.

To make Citrus Vinaigrette: Whisk together lemon juice, lemon zest, honey and thyme. Slowly add olive oil, whisking until dressing is formed.

Serve Blackened Catfish on top of Quinoa Salad and drizzle with Citrus Vinaigrette.

 

 

Photo courtesy of Getty Images

February 14, 2018 |
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