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New American Heart Association Cookbook Focuses on Making Delicious, Healthy Meals

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In Good Taste

 

 

 

 

 

 

 
The latest American Heart Association (AHA) cookbook to hit the shelves serves up a new twist: 175 recipes organized by 12 healthier cooking methods—including baking, broiling, braising, poaching, grilling, roasting, microwaving, blending, slow cooking, stewing, stir-frying and steaming—to bring versatility to your home-cooked meals, and better health to your menu.
Grill It, Braise It, Broil It…and 9 Other Easy Techniques for Making Healthy Meals explains the benefits of each cooking method, main tools and equipment necessary, and the best foods to use for each cooking technique.
“Good nutrition is key to heart health and these cooking methods are key to healthier recipes. This new cookbook features tasty recipes that follow the dietary recommendations of the American Heart Association,” said Carolyn Torella, AHA spokesperson, “Using healthy ingredients and prepping them in smart ways can help you improve your heart health, reduce your cholesterol and blood pressure levels.”
“By cooking at home, you’re able to control the amounts of sodium, added sugars and saturated fats you put into your meals, which can reduce your risk for heart disease and stroke,” she said.
The cookbook also includes information on food safety practices, grocery shopping, how to stock and keep a heart healthy pantry and healthy lifestyle guidelines. For more information, visit www.deliciousdecisions.org .
RECIPE from Grill It, Braise It, Broil It

Mediterranean Tuna Kebabs
Serves 4 │ 1 kebab per serving
A fresh tomato-saffron sauce doubles as a marinade to give the kebabs twice the flavor. Serve them with brown rice or whole-wheat couscous.
1/4 cup hot water
Pinch of saffron (optional)
2/3 cup chopped Italian plum (Roma) tomatoes (about 2 small)
2 teaspoons olive oil (extra virgin preferred)
1 teaspoon red wine vinegar
1 small garlic clove
1 pound tuna steaks, rinsed, patted dry, and cut into 12 1-inch cubes
1 medium onion, cut into 12 1/2-inch wedges
1 medium red or yellow bell pepper, cut into 12 strips
1 medium zucchini, cut crosswise into 12 slices
Cooking spray
Soak four 12-inch wooden skewers for at least 10 minutes in cold water to keep them from charring, or use metal skewers.
In a small glass bowl, whisk together the hot water and saffron. In a food processor or blender, process the saffron mixture, tomatoes, oil, vinegar, and garlic for 1 minute, or until smooth. Transfer 1/3 cup of the mixture to the bowl. Cover and refrigerate until 10 to 15 minutes before serving time.
About the American Heart Association
The American Heart Association is devoted to saving people from heart disease and stroke – America’s leading killers. We team with millions of volunteers to fund innovative research, fight for stronger public health policies, and provide lifesaving tools and information to prevent and treat these diseases. The Dallas-based association is the nation’s oldest and largest voluntary organization dedicated to fighting heart disease and stroke. To learn more or to get involved, call 1-800-AHA-USA1, visit www.heart.org or call any of our offices around the country.

Life is why we fund scientific breakthroughs that save and improve lives.

July 8, 2015 |

Freshen Up Your Summer Party

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In Good Taste

 

 

 

 

 

 

(Family Features) Picnics and parties, good friends and good food – these are the things that make summertime special. Whether you’re hosting the soiree or participating via potluck, taking a unique approach to your go-to entertaining dishes is a simple way to freshen up the spread.

Garden salad: A basic tossed green salad provides nearly endless options for variations, and borrowing ethnic flavors for inspiration is a great approach. Add Kalamata olives, feta cheese and red onions for a Greek-inspired side. Incorporate some Tex-Mex flair with roasted corn, black beans, chopped scallions and cheddar cheese. Enjoy an Asian adaptation with crispy wonton strips, cabbage, carrots, green onion and chopped nuts, such as peanuts or cashews.

Deviled eggs: A staple at many social gatherings, deviled eggs are an easy way to experiment with new flavors. Simple additions to the creamy yolk filling can completely transform the taste. One unexpectedly delicious twist is the addition of a quality hummus, such as Sabra’s Lemon Twist Hummus, which combines the tanginess of juicy lemon, fresh chickpeas, a touch of garlic and tahini (ground sesame seeds), to create a smooth and creamy spread. Or sample Sabra’s other dozen varieties, which each offer an extra punch of spice or seasoning.

Upside-down cake: Summer is the perfect time to get creative with a basic upside-down cake, whether you make it from scratch or start with a box. A bounty of seasonal fresh fruit lets you explore new flavors for your cake’s topping: plump, juicy berries, plums and peaches are all excellent choices. Mix it up even more by combining some of your favorites, such as strawberries and blueberries, or switching out the traditional white base for a fruit-laden chocolatey delight.

For more summer entertaining recipes, visit www.sabra.com/recipes.          12733

Hummus Deviled Eggs
Makes: 12 servings
Prep Time: 25 minutes
Assembly: 15 minutes

6     eggs
1/3     cup, plus 1 tablespoon Sabra hummus
2     tablespoons olive oil
1/4     teaspoon freshly ground pepper
1/4     teaspoon salt
3     teaspoons relish
Paprika for garnish

Place eggs in pot and cover with cold water. Bring to a boil over high heat. Turn off heat and let sit for 14 minutes. Remove with slotted spoon and run cold water over eggs. Cool eggs 10 minutes.

Remove shells when cool. Cut in half and scoop out yolk and reserve in bowl of food processor. Repeat with remaining 5 eggs.

Add hummus, olive oil, pepper, and salt to yolks; puree in food processor. Add relish and pulse 3 to 5 times to incorporate.

Put yolk mixture in piping bag. (Use tall glass and fold edges of piping bag over glass to make it easier to transfer mixture.) Pipe about a teaspoon of mixture into each egg white half and sprinkle with paprika.
#12733
Source: Sabra Hummus

July 1, 2015 |

Bringing Your Food Focus to Summer Freshness

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In Good Taste

 

 

 

 

 

 

 
(Family Features) Enjoying a taste of summer extends beyond ice cream, hot dogs and barbeque. There are many ways to partake in the season’s healthiest flavors, and the best place to get nutritious inspiration is your local farmers market.

If you want to fuel your summer activities in a healthy way, there are tools to help you get there. After all, the best meals are the ones that taste great and make you feel even better – so where should you start? Whether your focus is on mindful eating in general or if you are trying to eat low-carb or reduce sugar, there is a rainbow of options for you.

Offering flexibility and food variety, Atkins 40 is a low-carb eating plan that helps create and sustain the foundation for a life of healthier eating. With the power to customize menus, the plan helps people make smart food choices from an allowance of vegetables, nuts and seeds, a variety of fruits, whole grains, legumes, as well as dairy, including Greek yogurt and cheeses. Keeping a focus on portion control, the plan emphasizes eating nutrient-dense carbohydrates and avoiding added sugars.

Maintaining a low-carb lifestyle includes a colorful variety of seasonal produce picks. There is a fresh low-carb option for every taste, all summer long, if you know what to look for. Some of the best choices to add flavor to your summer menus include berries, cantaloupe, honeydew and vegetables such as salad greens, cucumbers and fresh herbs. A reliable low-carb option available through the entire season is summer squash, which can be prepared in a variety of ways – including being used as an alternative to pasta for a light summer meal.

Atkins 40 also makes it easy for consumers to track their daily intake of Net Carbs (total carbohydrates minus fiber). Through interactive tools and a new mobile app, you can plan meals, create shopping lists, track carb intake and enjoy watching your progress.
With these tools, you can eat from every food group, enjoying all that summer has to offer while making choices that work with your lifestyle.

Zucchini Pasta with Almond Pesto       12626
Prep time: 5 Minutes
Cook time: 10 Minutes

1/3     cup whole roasted and unsalted almonds
1     garlic clove
1     cup chopped fresh parsley
1/3     cup grated Parmesan cheese
1/3     cup plus 1 tablespoon extra-virgin olive oil
1     teaspoon salt
2     pounds zucchini
1/8     teaspoon crushed red pepper flakes

In food processor, process almonds until finely ground. Add garlic, parsley and cheese; pulse 4-6 times. Add in 1/3 cup extra-virgin olive oil and 1 teaspoon salt (or to taste) and pulse again a few times. Set aside.

Spiralize zucchini or use grater with zucchini lengthwise for longer strands. Preheat large skillet or wok over medium-high heat with 1 tablespoon olive oil. Cook zucchini 4 minutes using tongs to stir and rotate until cooked through, about 5 minutes.

Toss warm zucchini with pesto, sprinkle with pepper flakes (optional) and divide into pasta bowls. Season with additional salt and pepper to taste. Serve immediately.

Note: To roast raw almonds, heat oven to 350∞F, toss nuts on sheet pan and roast for 10 minutes. Cool before using.

For more recipes and information, visit Atkins.com.

#12626
Source: Atkins

 

June 24, 2015 |

Celebrate Dad with Grilling and Golf

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In Good Taste

 

 

 

 
(Family Features) This year for Father’s Day, skip the tacky tie and give dad something he truly wants – quality time with the kids who gave him such an honorable title. Plan an intimate family gathering with all his favorite foods and a few special touches that reflect his other passions in life, such as golf.

Let dad savor some grilled goodness (and a healthy dose of antioxidants) with colorful fruit and veggie kabobs. Healthy, hydrating watermelon is the star ingredient of these colorful skewers, which also include marinated chunks of pork.

Add a low-calorie, fat-free side by serving watermelon balls in a fun golf ball-shaped vessel carved from a watermelon rind.

For more recipes and carving ideas using versatile watermelon, visit www.watermelon.org.

Pork and Watermelon Kabobs
Servings: 812568_A

6     tablespoons brown sugar
6     tablespoons soy sauce
6     tablespoons diced red onion
3     garlic cloves, minced
3     tablespoons lemon juice
1     tablespoon olive oil
1/4     teaspoon ground thyme
Pepper to taste
1     pound boned, lean pork chop, cut into 1-inch cubes (approximately 38-40 pieces)
32     cubes watermelon (1 inch each), plus extra for garnish if desired
16-24     zucchini rounds (1/2 inch)
16     pineapple chunks, fresh or canned (1 inch each)
24     yellow or orange peppers chunks (1 inch each, approximately 3-4 peppers total)
Cooking spray
Sesame seeds for garnish

Combine sugar, soy sauce, onion, garlic, lemon juice, olive oil, thyme and pepper in mixing bowl. Pour into resealable bag and add pork pieces. Seal bag, mix thoroughly and refrigerate for at least 1 hour, turning bag periodically.

Remove pork from bag and reserve marinade. Thread 5 pork pieces, 4 watermelon cubes, 2-3 zucchini rounds, 2 pineapple chunks and 3 peppers on each of 8 skewers, alternating the order.

Spray cooking surface on heated grill and place kebobs on grill. Grill for 12-15 minutes, or until done, turning and basting frequently with reserved marinade. Garnish with sesame seeds and chunks of watermelon.

Golf Ball Serving Bowl12568_B

Wash watermelon under cool running water and pat dry.

On cutting board, place watermelon on side and cut off 1/4-inch to 1/2-inch from stem end, being careful not to cut too deep into white part of rind. This will provide sturdy base.

Using paring knife, cut a 3- to 4-inch round circle in top of watermelon.

Use melon baller to make shallow round divots into rind of watermelon to mimic dimples in golf ball. Next, use kitchen knife to peel thin layers of rind off to expose white underneath, being careful not to cut too deep or red flesh will be exposed. Try to get as much of green rind off so it will resemble a white golf ball.

Hollow out watermelon with spoon or scoop. Place on tray and add watermelon balls to serve.

#12568
Source: National Watermelon Promotion Board

 

 

June 17, 2015 |

Tailgating Recipes to Make Summer Parties Sizzle

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In Good Taste

 

 

 

 

 

 

Traditional grilling recipes with a flavorful Mexican twist

(Family Features) Whether hosting an outdoor celebration or tailgating in the summer sun, serve your friends and family the traditional, time-honored tailgating recipes they love but spice it up with a flavorful Mexican twist.

No matter the reason for gathering your favorite people together, a true celebration is defined by an assortment of delicious recipes made from authentic, quality ingredients. Summer is the thirstiest time of the year and Mexican beer is the ideal refreshment to help beat the heat. One must-have ingredient for your party is Montejo, the only unapologetically Mexican import in the U.S. market. This golden lager beer, with more than 100 years of Mexican brewing tradition, is perfect for parties and barbecues, pairs well with Latin cuisine and so much more.

Party goers will love to crunch (and dip) into this recipe for sea bass, which features a delicious Montejo beer batter and a creamy dip made from Mexican crema, mayonnaise and malt vinegar. Sharing a plate of French fries, a basket of chicken wings or another grilled dish is only made better with a side of this sweet and spicy Montejo barbecue sauce. For more recipe ideas to spice up your gathering and to find out where to purchase Montejo, visit www.montejo.com.

Battered Sea Bass
Recipe created by Eddie Ruiz                                  12654
Prep time: 20 minutes
Cook time: 15 minutes
Servings: 4

4.5     ounces all-purpose flour
4.5     ounces rice flour
3/4     teaspoon baking soda
1.5     teaspoons salt
1     tablespoon sugar
12     ounces Montejo beer
1.5     pounds sea bass fillets, skin removed

Dipping sauce:
3/4     cup Mexican crema
1/4     cup mayonnaise
3     tablespoons malt vinegar
2     ounces chives, sliced thin
Salt, to taste

For batter, mix all dry ingredients into bowl and mix together using whisk. Add beer and slowly whisk, making sure batter is smooth with no clumps. Set aside.

For fish, rinse fillets in cold water and pat dry with paper towel. Cut fillets lengthwise down middle.

To cook fish, fill 10-inch saute pan half way with preferred fry oil. On medium heat bring oil to about 320-335∞F.

Dip fish into batter and coat evenly. Place fish into hot oil for about 4 minutes and flip. Cook for another 4 minutes. Batter should be golden brown. Remove fish from oil and place onto paper towel to absorb excess oil. Repeat process until all fish fillets are cooked.

For dipping sauce, in small bowl place all dipping sauce ingredients and mix together with whisk until incorporated together. Place dip in small bowl and refrigerate up to 2 days.

Serve fried fish with dipping sauce and favorite French fries.

BBQ Sauce
Recipe created by Eddie Ruiz
Prep time: 15 minutes
Cook time: 120 minutes
Yields: 3 cups

12     ounces Montejo beer
2     cups ketchup
4     ounces brown sugar
4     ounces mustard
4     ounces apple cider vinegar
1     tablespoon Worcestershire sauce
4     ounces dried Spanish chorizo, thinly sliced
3     ounces honey or agave
1/2     onion, minced
2     cloves garlic, minced

Mix all ingredients into heavy bottomed pot. Cook on low for 1-2 hours stirring every 10-15 minutes. Cook until liquid is reduced by half. Pass sauce through strainer, discarding bits of chorizo, onion and garlic left behind.

Use with any favorite grilled foods, chicken fingers or French fries.

Photo courtesy of Getty Images
#12654
Source: Montejo

June 10, 2015 |

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 |
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