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Better Than Takeout

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In Good Taste

 

 

 

 

 

 

(Family Features) On busy weeknights, it can be easy to opt for Asian staples like beef and broccoli. Instead, try making your own cuisine at home with quick-cook noodles, from udon to lo mein.

“Popular takeout dishes and noodle bowls can be high in salt and unhealthy fats, but when you make it at home, you can opt for unsalted stocks and add flavor from herbs and spices,” said Dr. Wendy Bazilian, McCormick corporate dietitian. “It’s also easy to personalize with whatever fresh veggies you have in the fridge, from mushrooms to broccoli.”

For example, try Ginger Beef and Broccoli Stir-Fry or Pot Sticker Noodle Stir-Fry for fool-proof crowd pleasers. Or go rogue with your own noodle creation: pick a noodle, customize with broths and sauces, flavor with herbs and spices, add lean protein like chicken or shrimp and top with your favorite fresh or sauteed vegetables.

Find more inspiration at mccormick.com/simply-asia.

Ginger Beef and Broccoli Stir-Fry

Prep time: 15 minutes

Cook time: 10 minutes

Servings: 5

 

1/2       cup Kitchen Basics Unsalted Beef Stock

2          tablespoons reduced-sodium soy sauce

1          tablespoon honey

1          teaspoon McCormick Garlic Powder

1          teaspoon McCormick Ground Ginger

1/2       teaspoon McCormick Crushed Red Pepper

1          pound flank steak, thinly sliced

1/2       package (from 14-ounce box) Simply Asia Lo Mein Noodles

3          tablespoons vegetable oil, divided

1 1/2    cups broccoli florets

1          cup thinly sliced onion

1          tablespoon cornstarch

In medium bowl, mix stock, soy sauce, honey, garlic powder, ginger and red pepper until well blended. Reserve 1/3 cup of marinade. Place sliced flank steak and remaining marinade in large, re-sealable plastic bag; turn to coat well. Refrigerate 30 minutes.

Cook noodles according to package directions. Drain. Spread noodles on sheet pan. Set aside.

In large skillet on high heat, heat 2 tablespoons oil. Remove beef from marinade. Discard remaining marinade in bag. Add beef to skillet; stir-fry 3 minutes, or until beef is no longer pink. Using tongs, remove beef from skillet. Add remaining oil, broccoli and onion; stir-fry 3-5 minutes, or until tender-crisp.

In small bowl, mix reserved marinade and cornstarch until smooth. Add to skillet; stirring constantly, bring to boil on medium heat and boil 1 minute. Return beef and noodles to skillet. Cook and stir until heated through.

Tip: Place raw flank steak in freezer 30 minutes to make it easier to slice.

Nutrition information per serving: 395 calories, 15 g total fat, 4 g saturated fat, 58 mg cholesterol, 577 mg sodium, 38 g carbohydrates, 2 g fiber, 27 g protein.

Pot Sticker Noodle Stir-Fry

Prep time: 10 minutes

Cook time: 20 minutes

Servings: 5

1/3       package (from 14-ounce box) Simply Asia Udon Noodles

1          tablespoon oil

1          tablespoon minced fresh ginger

1          pound ground pork

1/2       cup Kitchen Basics Unsalted Chicken Stock

2          tablespoons reduced-sodium soy sauce

1          teaspoon McCormick Garlic Powder

1/8       teaspoon McCormick Crushed Red Pepper

1          cup shredded green cabbage

2          tablespoons finely chopped green onion

Cook noodles as directed on package. Drain. Set aside.

In large saucepan over medium heat, heat oil. Add ginger; cook and stir 30 seconds-1 minute, or until fragrant. Add ground pork; cook and stir until no longer pink. Drain fat.

Stir in stock, soy sauce, garlic powder and red pepper. Bring to gentle boil. Add noodles and cabbage; cook and stir 5 minutes, or until heated through. Remove from heat. Sprinkle with green onion.

Nutrition information per serving: 321 calories, 17 g total fat, 6 g saturated fat, 61 mg cholesterol, 480 mg sodium, 22 g carbohydrates, 1 g fiber, 20 g protein.

November 15, 2017 |

Quick, Flavorful Meal Ideas

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In Good Taste

 

 

 

 

 

 

 

(Family Features) It’s not always easy to make healthy food choices. When time is of the essence, look for delicious recipe ingredients that are convenient and easy to prepare while also offering great taste and health benefits.

In fact, 40 percent of American consumers said shorter cooking times are especially important when buying grocery items such as rice, grains and pasta, according to research from Statista, and 83 percent said taste is an important factor when purchasing food.

Ready in 10 minutes with flavor infused in every grain, Uncle Ben’s Flavor Infusions rice is ideal for those looking for quick and healthy meal options. With its one-step cooking process, it makes it easy for families to cook with their kids and quickly get dinner on the table. The re-sealable pouches ensure freshness for multiple uses, and any of the five flavors can be combined with fresh vegetables, proteins and herbs for a simple meal that’s ready in less than 20 minutes.

Simple recipe options using Flavor Infusions, such as Coconut Shrimp on Garlic-Butter Rice and Easy Thai Chicken Satay and Rice Salad, are quick meals the entire family can enjoy, even when short on time. Find more meal ideas at UncleBens.com.

Coconut Shrimp on Garlic-Butter Rice

BEN-0193

Servings: 4-6

1          can (13.6 ounces) unsweetened coconut milk

1          cup chicken broth

1-2       tablespoons red chili paste, to taste

1          teaspoon ground coriander

1          teaspoon sweet paprika

1          cup Uncle Ben’s Flavor Infusions Garlic & Butter Flavored Rice

1          pound shrimp, peeled and deveined

In 10-inch skillet, stir together coconut milk, chicken broth, chili paste, coriander and paprika.

Add rice and bring to boil; cover, reduce heat to low and cook 10 minutes. Stir in shrimp and cook 2-3 minutes, or until shrimp just turn pink.

 

Easy Thai Chicken Satay and Rice Salad

Servings: 4-6

Dressing:

BEN-0193

1/4       cup canned, unsweetened coconut milk

1/4       cup creamy peanut butter

1          tablespoon rice wine vinegar

1          tablespoon soy sauce

2          teaspoons red curry paste

1/8       teaspoon ground cayenne pepper

1-2       tablespoons hot water
Salad:

1          cup Uncle Ben’s Flavor Infusions Roasted Chicken

1 1/2    cups shredded rotisserie chicken

1          cup shredded carrots

1          cup sliced pea pods

1          cup sliced red pepper

1          avocado, pitted and sliced

4-6       red radishes, thinly sliced

2          tablespoons chopped peanuts

2          tablespoons chopped green onions

 

To make dressing: In small glass bowl, stir together coconut milk, peanut butter, rice wine vinegar, soy sauce, red curry paste, cayenne pepper and hot water; set aside.

Cook rice according to package instructions. Makes about 3 1/2 cups.

In center of individual plates, place about 1 cup rice. Arrange chicken, carrots, pea pods, red pepper, avocado, radishes, peanuts and green onions around rice then drizzle with dressing.

 

 

November 8, 2017 |

Sweet Seasonal Treats for Fall

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In Good Taste

 

 

 

 

 

 

 

 

(Family Features) Crisp fall days call for flavorful desserts that warm you from the inside out. There’s no better way to capture the flavor of fall than with dishes that celebrate traditional seasonal favorites like cinnamon, spice and tart, juicy apples.

These desserts are perfect for fall, and a secret ingredient makes them quick and easy so you have plenty of free time to work up an appetite and earn an extra bite (or two). Apple butter is more than just a spread for toast; it’s a versatile ingredient that can enhance your favorite recipes. With Musselman’s Apple Butter, made the old-fashioned way for perfect texture and a deep, rich flavor, you can make it simple to satisfy your craving for a taste of autumn at its best.

Find more fall tips and recipes perfect for sharing with your family at musselmans.com.

Caramel Crumble Bars

1          box (15 1/4 ounces) yellow cake mix, dry

1/2       cup butter, softened, plus 2 tablespoons, divided

3/4       cup Musselman’s Apple Butter, plus 3 tablespoons

1          egg

1          package (11 ounces) caramels, unwrapped

2/3       cup walnuts, chopped

2/3       cup flaked coconut, sweetened

2          tablespoons butter, melted

Heat oven to 350 F. Grease 13-by-9-inch baking pan.

With electric mixer on low speed, beat dry cake mix and 1/2 cup softened butter until mixture is crumbly. Spoon 1 cup cake mix mixture into medium bowl; set aside.

Add 3/4 cup apple butter and egg to remaining mixture. Beat on medium speed until smooth and creamy.

Spread evenly into pan. Bake 20 minutes, or until starting to brown and top is set.

Place caramels, 2 tablespoons butter and remaining apple butter in microwavable bowl. Microwave on high 3-4 minutes, stirring every 30 seconds until smooth and melted.

Pour caramel mixture evenly over partially baked crust. If caramel has cooled and set, microwave 1 minute until soft and pourable.

Combine walnuts, coconut and 2 tablespoons melted butter with reserved cake mix mixture. Mix until crumbly.

Break up topping and sprinkle evenly over caramel.

Bake 16-18 minutes, or until topping is starting to brown. Cool completely before cutting into bars.

 

Easy Apple Pie Bars

Prep time: 20 minutes

Cook time: 1 hour

Servings: 20

Nonstick cooking spray

7          cups Granny Smith apples, peeled, cored and diced

1          cup Musselman’s Apple Butter

1 1/2    teaspoons vanilla extract, divided

1/2       cup brown sugar

2          frozen pie crusts, defrosted

1          egg white

2          tablespoons sugar

1/2       teaspoon ground cinnamon

1          cup powdered sugar

2          tablespoons milk

Heat oven to 350 F. Grease 9-by-13-inch pan with nonstick cooking spray.

Place diced apples in large mixing bowl. Add apple butter, 1 teaspoon vanilla and brown sugar. Mix until apples are evenly coated.

Place one pie crust in bottom of greased pan. Slowly stretch out crust to cover pan’s bottom. Cut some edges off, if necessary. Spread apple filling evenly over crust.

With rolling pin, roll second crust to make it same size as pan. Place second crust on top of apple pie filling and tuck down edges to cover.

To make topping: In small bowl, whisk egg white until foamy and brush over crust. In another bowl, combine sugar and cinnamon, and sprinkle evenly over crust.

Bake 50-60 minutes until crust is golden brown. Remove from oven and cool slightly before cutting.

To make glaze: In small bowl, combine powdered sugar, milk and remaining vanilla, and whisk until smooth. Drizzle over cooled bars and serve.

November 1, 2017 |

Throw the Ultimate Tailgate

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In Good Taste

 

 

 

 

 

 

 

(Family Features) Football season is back, and that means it’s time to stock up on all the tailgating essentials. Nailing the food lineup is key because few things can ruin a good game like getting “hangry” before kickoff. This year, kick your game up a notch with simple tailgating recipes that bring the perfect blend of flavor and heat. These easy recipes will get you enjoying the festivities in no time, whether you’re tailgating at the stadium or homegating on your couch.
No matter which team you and your friends are rooting for, there’s one thing that all football fans can agree on: wings are the MVPs of game day. Wings have been holding the line ever since 1964, when Frank’s RedHot was the key ingredient in the first-ever Buffalo wings.

After all these years, there’s a reason wings keep their defending champ status: they’re easy to make and a surefire way to deliver that classic Buffalo flavor. Just bake the wings for half an hour to get that crispy coating, toss with your two-ingredient buffalo sauce and you’re all set. Serve them up with blue cheese dressing and celery sticks and you’ll be on your way to the ultimate tailgate.

In order to make sure you’ve got the win locked in, have more than one play in your back pocket. Turn to another tried-and-true, one-pot classic: chili.

Don’t overthink it – all you need to do is brown some ground beef, add some onion then crushed tomatoes, beans, hot sauce and seasoning. All you need is 15 minutes to build flavor and you’re good to go. Even easier, let your slow cooker do the work. Finish it off with shredded cheese, scallions, sour cream and more hot sauce, and you’ll have the hearty chili you need to keep the tailgate going strong. Enjoy your chili on its own or spoon it on top of hot dogs, nachos and whatever else you have on your plate.

For more tailgate tips and great-tasting game day recipes, visit franksredhot.com/recipes.

Buffalo Chicken Wings

2 1/2    pounds chicken wing pieces
1/2       cup Frank’s RedHot Original Cayenne Pepper Sauce

1/3       cup butter, melted

blue cheese dressing

celery sticks
Heat oven to 450 F.

In foil-lined pan, bake wings 30 minutes until crispy, turning once.

In bowl, combine sauce and butter.

Toss wings in sauce to coat completely.

Serve with blue cheese dressing and celery sticks.


Chili

2          pounds ground beef
1          large onion, chopped
1          can (28 ounces) crushed tomatoes in puree
1          can (15-19 ounces) kidney beans, undrained

1/4       cup Frank’s RedHot Original Cayenne Pepper Sauce

2          packages (1 1/4 ounces) chili seasoning mix

shredded cheddar cheese (optional)

scallions (optional)

sour cream (optional)
In large, nonstick pot, cook beef until browned.

Add onion; cook 3 minutes. Drain.

Stir in tomatoes, beans, sauce and seasoning mix. Heat to boiling. Stir often.

Simmer, partially covered, 15 minutes, or until flavors are blended. Stir often.

Garnish, as desired, with shredded cheddar cheese, scallions and sour cream.

October 25, 2017 |

Perfect Dishes for the Perfect Night In

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In Good Taste

 

 

 

 

 

 

 

 

(Family Features) When planning a get-together with friends, finding the right playlist and inviting your favorite people over is easy, but planning the perfect menu can be daunting.

Whether it’s game day, the season premiere of your favorite show or just a casual night in, if you’re craving something satisfying and delicious, one simple solution is Mrs. T’s Pierogies.

You can easily add a creative twist to your menu by serving up bite-sized Bacon-Wrapped Pierogies, featuring Classic Cheddar Mini Pierogies, which are perfect for sharing. Or try adding some flare to your nachos by substituting chips with pierogies. Available in 15 tasty varieties, these potato-filled pasta shells are loaded with flavor and are the perfect canvas for all your favorite ingredients and spices.

Find more recipes to enjoy with your friends at MrsTsPierogies.com.

Bacon-Wrapped Pierogies

Prep time: 15 minutes

Total time: 32 minutes

Servings: 4

Nonstick cooking spray

1          box (12.84 ounces) Mrs. T’s Mini Cheddar Seasoned with Bacon or Mini Classic Cheddar Pierogies

14        slices bacon, sliced in half

1/4       cup brown sugar (optional)

Heat oven to 400 F.

Spray baking sheet with nonstick cooking spray. Defrost pierogies by placing in boiling water for 2 minutes or refrigerating overnight.

Wrap half slices of bacon around each pierogy. Arrange pierogies on baking sheet. Sprinkle with brown sugar, if desired. Bake 16-18 minutes, or until golden brown, turning once.

Optional: Saute wrapped pierogies 8 minutes, or grill 5 minutes until browned.

Pierogy Nachos

Prep time: 5 minutes

Total time: 20 minutes

Servings: 4

Nachos:

2          boxes (16 ounces each) Mrs. T’s Classic Cheddar Pierogies

2          tablespoons butter

1 1/2    cups canned black beans, drained and rinsed

3/4       cup shredded Monterey Jack cheese

Pico de Gallo (recipe below)

guacamole (recipe below)

sour cream (optional)

pickled jalapeno peppers (optional)

Pico de Gallo:

2          Roma tomatoes, seeded and diced

1          small, diced red onion

2          tablespoons chopped cilantro

1 1/2    teaspoons lime juice

1/4       teaspoon salt

Guacamole:

1          small, ripe avocado

1          seeded and minced jalapeno

1/2       Roma tomato, seeded and chopped

2          tablespoons thinly sliced green onion

1          tablespoon chopped cilantro

2          teaspoons lime juice

salt, to taste

pepper, to taste

To make nachos: Saute pierogies in butter over medium heat, approximately 8 minutes on both sides.

Preheat broiler. On large, oven-safe plate, arrange hot pierogies; sprinkle with black beans and Monterey Jack cheese.

Broil until cheese is melted and bubbly. Top with Pico de Gallo and guacamole, and sour cream or pickled jalapeno peppers, if desired.

To make Pico de Gallo: Mix together all ingredients and set aside. Serve on top of pierogies.

To make guacamole: Cut avocado in half and remove seed. With spoon, scoop out inside; place in bowl.

Mash avocado with fork until slightly chunky.

Mix in jalapeno, tomato, green onion, cilantro, lime juice, salt and pepper. Serve on top of pierogies.

 

 

October 18, 2017 |

Stay Lean with Protein

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In Good Taste

 

 

 

 

 

 

 

(Family Features) Shedding excess pounds doesn’t have to mean depriving yourself of your favorite foods, including red meat. A study from the University of Colorado Anschutz Health and Wellness Center shows that healthy, higher-protein diets including lean beef can be beneficial to not only weight loss, but also maintaining muscle mass and heart health.

The study is in line with ongoing research on the importance of lean protein for weight loss. To kick your healthy eating plan into high gear, try these tips:

  • Enjoy protein at every meal. One of the benefits of having protein in your meal is feeling more satisfied, which helps reduce mindless eating or snacking in between meals. Additionally, meals with high-quality protein help build muscle and reduce body fat.
  • Choose lean protein options. Picking lean protein options can be easier than you think. You can still enjoy a beef burger and save calories by choosing lean or extra-lean ground beef. Other smart meat case picks include top sirloin steak or sirloin tip, bottom round steak or roast, eye of round steak or roast, or top round steak or roast. Also make sure to choose colorful vegetables and fruits to round out your meal, like in this recipe for Grilled Southwestern Steak and Colorful Vegetables.
  • Dine out smart. Many people struggle with getting a balanced, protein-filled meal when dining out or grabbing food on-the-go. Look for words like “grilled,” “broiled” or “baked” when browsing the menu for lean proteins. Or add a lean protein to your entree salad, whether it’s for lunch or dinner. For snack time, consider beef jerky to get protein on-the-go.

For meal ideas and tips to support your weight loss goals, visit BeefItsWhatsForDinner.com.

Grilled Southwestern Steak and Colorful Vegetables

Recipe courtesy of the Beef Checkoff

Total time: 25-35 minutes

Servings: 6

1        beef top round steak, cut 1-inch thick (about 1 1/2 pounds)

salt, to taste

Marinade:

1/4    cup fresh lime juice

1/4    cup prepared mild salsa

1        tablespoon chopped garlic

1        tablespoon olive oil

1        teaspoon ground cumin

1/2    teaspoon coarse ground black pepper

Colorful Vegetables:

2         tablespoons olive oil

1         medium green or red bell pepper, cut into 1/4-inch strips

8         ounces button mushrooms, sliced 1/4-inch thick

2          cups zucchini, sliced 1/4-inch thick

3/4      teaspoon ground cumin

1/2       teaspoon salt

1/4       teaspoon coarse ground black pepper

1           cup finely chopped tomatoes

1/4       cup chopped green onions

In small bowl, combine marinade ingredients. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours, or as long as overnight, turning occasionally.

Remove steak from marinade; discard marinade. Place steak on grill over medium, ash-covered coals. For medium-rare (145 F) doneness, grill covered, turning once, 12-14 minutes (on gas grill over medium heat, 16-19 minutes).

To prepare Colorful Vegetables: In large, nonstick skillet over medium-high heat, heat olive oil. Add bell pepper strips; cook and stir 1-2 minutes, or until crisp-tender. Add mushrooms, zucchini, cumin, salt and black pepper; cook and stir 3-4 minutes, or until crisp-tender. Add tomatoes and green onions; cook and stir 1 minute.

Carve steak into thin slices; season with salt, to taste. Serve with Colorful Vegetables.

 

 

 

October 11, 2017 |

Introduce Freshness to Your Family Table

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In Good Taste

 

 

 

 

 

 

The original farm-to-table food kids already love – milk

(Family Features) Locally sourced foods are becoming increasingly important to families across the country – and more moms are taking note of where their family’s food comes from. In fact, more than three-quarters of moms are actively looking for locally sourced food options when grocery shopping for themselves and their families, according to a new survey from the National Milk Life Campaign.[1]

From Farm to Glass

Many people are surprised to learn that milk is one of the original farm-to-table foods. Nearly two-thirds of moms think milk takes anywhere from more than two days to more than a week to travel from the farm to grocery stores throughout the country, when it typically arrives on shelves in just 48 hours, on average, after leaving the farm. In fact, milk often originates from many family-owned and operated farms about 300 miles away from your grocery store.[2]

Part of a Balanced Diet

As a minimally processed and farm-fresh beverage, milk is a wholesome way to help your family get natural protein and balanced nutrition. Whether it’s reduced fat, fat free or organic, dairy milk is remarkably simple, containing just three ingredients: milk, vitamin A and vitamin D.

Whether enjoyed as a beverage or used as an ingredient in your favorite recipe, milk is a versatile pairing for any meal. Even award-winning chefs and restaurateurs like Chef Giorgio Rapicavoli use milk as a foundational farm-to-table ingredient in many of their signature dishes.
For a traditional favorite that kids are sure to enjoy, try Giorgio’s homemade ice cream recipe. The whole family will love making (and eating) this treat, and you can feel good about the wholesome and delicious ingredients like milk.

For more information and delicious recipes, visit milklife.com.

Giorgio’s Homemade Ice Cream

Servings: nine 2/3 cup servings

1 1/2    cups whole milk

2 1/2    cups heavy cream

8          egg yolks

1          cup cane sugar

1/4       teaspoon sea salt

1          tablespoon vanilla extract

In a medium saucepan, bring the milk and the heavy cream to a simmer, over medium heat.

In a medium mixing bowl, whisk the sugar and egg yolks until they lighten in color. Temper the cream mixture into the eggs and sugar by gradually adding in small amounts and then return the entire mixture to the saucepan and place over low heat. Continue to cook until the mixture thickens slightly and coats the back of a spoon. Add the vanilla, adjust the seasoning and cook the ice cream base for 3-4 hours.

Pour into an ice cream maker and process according to the manufacturer’s directions.

Nutritional information per serving: 390 calories; 30 g fat; 18 g saturated fat; 260 mg cholesterol; 5 g protein; 27 g carbohydrates; 0 g fiber; 115 mg sodium; 113 mg calcium (10% of daily value).

[1] Weber Shandwick conducted an online Google survey among 1,010 moms between the ages of 18-54 on behalf of The National Milk Life Campaign between June 22 – June 26.

[2]Milk: More Local Than You May Think,” http://dairygood.org, (August 06, 2014).

 

October 4, 2017 |
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