Recipes

Essential Pantry Staples to Have on Hand

Posted on May 28, 2020October 14, 2020Posted in Family, How-To, RecipesTagged cooking, cooking at home, foodNo Comments

Keeping a well-stocked pantry ensures you can pull together a quality meal on a moment’s notice or when unexpected circumstances keep you from making it to the store. In many homes, the pantry is filled with mismatched odds and ends that may not fit together, but you can shop smart to gather basic ingredients you need for a wide range of recipes. Spices: A robust spice rack lets you customize all the other ingredients for dishes as simple or complex as you like. As you’re building a spice collection, start with basics like salt, pepper and garlic powder. Also add some of your favorite dried herbs like basil, thyme and ginger then build the rest of your supply around your favorite foods so you can easily create familiar dishes with what you have on hand. Protein: You may be surprised by how many protein options can be stored in your pantry. Aside from nuts, beans and peanut butter, keeping a selection of canned seafood can allow you to create well-balanced, protein-rich dishes whether you’re topping a salad, adding the finishing touch to your favorite pasta, filling a wrap or more. For example, wild-caught canned tuna or salmon can be the foundation for a multitude of recipes. Oils: When used in moderation, oils are an essential cooking ingredient that add flavor and depth. Extra-virgin olive oil can be used for everything from sauteing proteins and drizzling over veggies to creating dips and dressings. Many home cooks also favor canola oil as a neutral cooking oil that can be used in a wide range of preparations. Grains and Pastas: Most pastas have a long shelf-life, making them a great addition to a well-stocked pantry. Pasta and grains can be the foundation of a meal when paired with sauce and protein or veggies, or as an easy side dish. Include your favorite styles of regular pasta along with options like couscous, quinoa and rice. Canned Vegetables: You can pack in plenty of healthy nutrients without a trip to the farmer’s market or produce section. Put your personal touch on canned veggies to enhance their flavor, like adding some onion (or onion powder or flakes), salt and pepper to cut green beans. Be sure to keep plenty of choices on hand for vegetables you enjoy eating on their own and ones you might use as ingredients. Broth or Stock: Whether you use it as the base for a delicious soup or to add flavor in countless other recipes, broth and stock can be found with both meat and vegetable bases so you can easily create sauces and more. Condiments: These sauces and accompaniments help perk up your favorite foods. There’s no standard list of right and wrong, but staples like ketchup, mustard, mayonnaise, barbecue, soy and hot sauce top many people’s must-have lists.

Common Cooking Myths Busted

Posted on May 15, 2020October 14, 2020Posted in Family, How-To, RecipesTagged cooking, cooking at home, foodNo Comments

It isn’t just inexperienced home cooks who make mistakes in the kitchen. There are countless cooking myths that keep even the most competent chefs from reaching their full potential in the kitchen. Before you suffer through another less-than-stellar meal, make sure you’re not falling for these cooking myths. And start making every meal healthier and more delicious. Myth No. 1: Frozen isn’t as good as fresh Frozen food is just as—and in some cases more—nutritious than fresh varieties. Fresh food is often picked before the fruit or vegetable is ripe, then packaged, shipped, and stocked. The time from harvesting to your plate could be days, even more than a week. During that time, the food loses nutrients. Frozen food, however, is harvested at peak ripeness and flash-frozen within hours. Myth No. 2: Microwaving destroys nutrients in food Nutrients break down when exposed to heat, no matter the source. Cooking foods in water or other liquids can also make nutrients leach out of the food. Since microwaving is so quick and uses very little liquid, it preserves more nutrients than other cooking methods such as boiling or baking. Myth No. 3: Cooking removes nutrients from vegetables. Many people believe that eating vegetables raw is the best way to get their nutrients. Most vitamins are not too much affected by heat from boiling or steaming, and cooking vegetables might actually make some of them easier to digest. Boiling water-soluble vitamins (like vitamin C and B) does remove some n nutrients into the water, but most remain. Myth No. 4: Cast-iron skillets work only on gas stoves; you can’t cook with them on an electric range. Cast iron works great on electric, although it may take a little longer to achieve the same results since cast iron is slightly slower to heat on an electric heating element. If you’re using a cast-iron skillet on an electric range, you may find that you need to cook things slightly longer. Myth No 5: It’s bad to refreeze previously-frozen food Food thawed on the counter (a serious no-no!) should never be returned to the freezer for safety reasons. In fact, you might want to consider throwing it out entirely. However, Frozen foods that were thawed in the fridge and not on the counter can be returned to the freezer. Myth No 6: Cooking with a Grill has limitations Think of your grill as basically a big oven with a lid, you can cook just about anything on it — providing you have the right vessel. There are a few “ungrillable” items that are great prepared over hot coals. Myth No. 7: Slow cookers are good for everything Slow cookers are wonderful but they can’t cook everything. There are some things that just aren’t going to turn out well in the slow cooker, no matter how hard you try. Since most types of fish and shellfish cook very quickly, the slow cooker is not advisable for most seafood dishes. Myth No. 8: Don’t Wash Cast Iron Pans You should definitely wash your pans. Coat the surface of the pan in cooking oil before soaping it down. This way the dish soap won’t damage the seasoning.

Cooking with a Range – Beginner’s Guide to Cooking like a Pro at Home

Posted on May 12, 2020October 14, 2020Posted in Family, How-To, RecipesTagged food, food expirationNo Comments

Everyone is entertaining at home these days, and whether it’s for a small group or large gathering, the trend of professional-grade kitchens in the home is here to stay. A top chef’s kitchen adds lots of value to your home, and the focus is the appliances. Here are some key factors to consider when choosing pro-style chef-grade Gas Range . Gas Heats up Faster Because the Flame Is the Source of Heat Gas stoves heat much faster than electric, with gas stoves, the flame itself is the source of heat. This means you don’t need to wait on for the burner to get hot – your pan will instantly begin feeling the heat. When You Turn off the Burner, You Turn off the Heat When you turn off the burner, you turn off the flame. And, when you turn off the flame, you turn off the heat. Simmering May Take Some Practice When it comes to cooking on a gas range, there’s one thing that many people have trouble with, and that’s how to simmer. It may take some practice. With a bit of practice, you will find the perfect setting for the simmer function. Learn What Gas Smells Like and Know How to Turn the Gas Off it’s very important to know what natural gas and propane (depending on which you have) smell like. While leaks are very rare, they are possible. For your safety, knowing how to turn off the gas is crucial. Take the time to learn where the valve switch is and how to use it before you even cook. Be Mindful of the Flame Remember that you are cooking with an open flame. With a gas range, the flame is the heat. So, if something comes in contact with it, a fire can start very quickly. Watch out for things such as kitchen towels, oven mitts, long hair, loose clothing, etc. And, get in the habit of turning a burner off the moment you remove a pan from it. Keep It Clean No matter how hard you try, cooking can get messy. Food splatters, drips, spills, and so forth. And while you may want to overlook this mess or believe that it will cook off the next time the oven or stove are turned on, you are leaving yourself with a potentially dangerous situation. The leftover debris from your cooking may actually catch fire the next time you go to light your burner. So make a point to clean after each use. When Baking, Consider Rotating Your Pans One of the biggest complaints from bakers is the uneven heating that occurs in a gas oven. Unless you have a convection fan, you may find that your food may bake faster on one side. To prevent any issue with over- or under-cooked food, consider rotating your pans throughout the baking time. This will help each side to be evenly exposed to the heat.

Delicious Microwave Recipes Made Ready in Minutes

Posted on May 8, 2020October 14, 2020Posted in Family, How-To, RecipesTagged easy recipes, foodNo Comments

Cream Cheese French Toast In a Mug Recipe PREP TIME: 5 mins COOK TIME: 1 min 20 secs YIELD: 1 cup Recipe by fabulesslyfrugal.com Ingredients 1 ounce cream cheese 2 teaspoons granulated sugar 1 large egg 1/4 teaspoon vanilla 2 tablespoons milk 1 cup cubed bread or croissant (about 1 1/2 slices hearty bread cut into 1/2-inch pieces) 2 tablespoons raspberries (fresh or frozen), chopped Instructions Place cream cheese and sugar in mug, ramekin, or other microwave-safe small bowl. Use a fork to mash the cream cheese and sugar together until well combined. Add the egg, vanilla, and milk and use the fork to whisk until mixture is combined. It is ok if there are still small lumps of cream cheese. Add cubed bread or croissant pieces and gently fold them into the mixture without breaking them apart, until each piece is no longer dry. Let sit for about 1 minute, to allow bread to soak up the mixture. Microwave for 1 minute. If there is still liquid, microwave for another 10-30 seconds, depending on your microwave, until the mixture is solid. (1 minute and 20 seconds works well for me.) Careful, mug may be hot! Sprinkle chopped berries on top. If desired, sprinkle powdered sugar over top as well. Serve warm. 15-Minute Meat Loaf Prep:10 mins Cook:25 mins Yield:1 meatloaf (6 servings) Recipe by Thespruceeats.com Ingredients 1 tbsp. olive oil 1/3 cup minced onion Optional: minced garlic (to taste) 3 tbsp. quick cooking oats 1 (8 oz.) can tomato sauce 1/2 tsp. dried thyme leaves 1/4 tsp. dried marjoram leaves 1/4 tsp. garlic salt Dash white pepper 1 egg 1 lb. ground chuck 1 tbsp. brown sugar 1 tbsp. Worcestershire sauce 1 tbsp. prepared mustard Instructions Gather the ingredients. In a small microwave-safe bowl, combine oil, onion, and garlic; cook 3 to 4 minutes on high until soft. Combine with oats, 1/2 the tomato sauce, thyme, marjoram, garlic salt, pepper, and egg in a large bowl. Mix in meat with your hands. Gently shape into an 8×4 inch loaf. Place into a 9×5 inch glass loaf pan, making sure the meat mixture doesn’t touch the sides of the pan. Cover pan with microwave-safe waxed paper. Microwave at high power for 5 minutes, then carefully siphon off the juices using a turkey baster. Combine brown sugar, Worcestershire sauce and mustard with remaining tomato sauce. Spoon this mixture over the meatloaf, making sure to evenly coat top and sides. Return pan to the microwave, rotating one-half turn. Cover pan with microwave-safe waxed paper and cook at 50% for 15 to 20 minutes or until an instant-read meat thermometer inserted in the center of the loaf registers 160 F. Cover with foil and let stand 5 minutes on a solid surface before serving. (The temperature of the meatloaf will rise about 10 degrees during standing time.) Microwave Risotto with Ham, Peas and Cheese Prep: 15 MINTotal: 40 MINServings: 4Recipe by -Tablespoon.com Ingredients • 4 tablespoons butter• 1/2 cup finely chopped onion• 2 cloves garlic, finely chopped• 1/4 teaspoon ground black pepper• 1 cup uncooked short-grain• Arborio rice• 2 1/2 cups chicken broth (from 32-oz carton)• 1 cup diced ham• 1 cup Cascadian Farm™ frozen organic peas (from 10-oz bag)• 1/2 cup shredded Parmesan cheese (2 oz) Instructions 1. In 2-quart microwavable bowl, place 2 tablespoons of the butter, the onion, garlic and pepper.2. Cover tightly with plastic wrap; microwave on High 2 to 4 minutes or until onion is soft. Add rice; stir to coat with butter. Cover; set aside.3. In 4-cup microwavable measuring cup, place broth. Microwave uncovered on High 5 minutes or until hot. Pour into rice mixture; stir. Cover tightly with plastic wrap; microwave on High 5 minutes.4. Stir mixture. Cover tightly; microwave on Medium (50%) for 12 minutes. Stir in ham and frozen peas; continue to cook on Medium (50%) 5 to 7 minutes longer or until rice is tender and liquid is absorbed.5. Stir in remaining 2 tablespoons butter and the cheese. Serve immediately.

Healthy Living: Steps to Take for a Healthier Lifestyle

Posted on May 7, 2020October 14, 2020Posted in Family, How-To, RecipesTagged food, food expirationNo Comments

There isn’t a better time than now to start getting fit with health information and products so easily accessible. Simply incorporate the basics into your daily routine – good nutrition, adequate exercise and a daily supplement – and start down the path toward better health. Plan a Nutritious Diet The Dietary Guidelines for Americans describes a healthy diet as one that emphasizes fruits, vegetables, lean meats, poultry, fish, beans, eggs, nuts, whole grains and fat-free or low-fat milk products. It should be low in saturated fat, trans fat, cholesterol, salt and added sugar. Warm weather makes fresh produce more easily accessible. Eat more fruits and vegetables by setting freshly washed and prepared produce on the kitchen counter or at eye level in the fridge. At every meal, make sure half your plate is made up of fruit and vegetable servings. One-fourth of your plate at every meal should be made up of grains, such as wheat, rice, oats, cornmeal or barley. People who eat whole grains as part of a healthy diet have a reduced risk of some chronic diseases. The remaining one-fourth of your plate should be lean or low-fat cuts of meat, plant-based protein or seafood. Get Regular Exercise The Department of Health and Human Services recommends an adequate amount of exercise every day. This guide can point to the right amount of exercise to add to your schedule: Get at least 150 minutes of moderate aerobic activity every week. For best results, spread the time out over several days. Do strength training exercises at least twice a week. Lifting weights builds muscle, which means the body burns more calories – even at rest. It’s important to keep in mind that when people are active, they produce more free radicals. The antioxidants found in supplements can help buffer the negative effects of the workout. Improving your diet, exercising regularly, taking a daily supplement and getting enough restorative sleep are all important steps to overall wellness. Work to incorporate each step into your daily routine until you reach your goal of good health Source: eLivingToday.com For more great recipes, tips and appliance news, follow us on Facebook or Instagram.

Cook Once, Enjoy it Twice Mexican Beef Recipes

Posted on April 7, 2020October 14, 2020Posted in Family, Kitchen, RecipesTagged cooking at home, dinner ideas, green cooking, kitchen, pantry, recipeNo Comments

With so many Americans preparing meals at home, the practice of cooking once and eating twice can extend your grocery budget while also making meal planning less stressful and more comforting. Cook a base dish that can be enjoyed today and used for an entirely different meal tomorrow. It’s a kitchen practice as simple as it sounds. For example, bake some fish for tonight’s dinner, and fish tacos for tomorrow’s lunch. Cooking meals that feed the entire family is essential and even better if they give you a jump on a second meal. Whether your love for cooking runs deep or is being newly discovered, keep the following in mind when planning to cook once and eat twice: Stock up on staples. Before heading out to the store, develop a list of ingredients that can be used for multiple dishes. Canned goods, such as black beans and corn, are great items to store in the pantry and have on hand for a variety of favorite family recipes. Other basics like corn tortillas can be used in multiple ways, such as tacos, casseroles and even salads. Don’t forget produce. To increase flavor and nutrition, adding produce is key in your planning. Make meat go further by using the same meat base two days in a row in two different ways in dishes like Mexican Lasagna and Tacos. Beef Tacos Makes: 8 tacos Ingredients 1 lb. 90% to 93% lean ground beef 1 Tablespoon chili powder 1 teaspoon ground cumin 3/4 teaspoon salt 1/2 teaspoon dried oregano 1/2 teaspoon garlic powder 1/4 teaspoon ground black pepper 1/2 cup tomato sauce 1/4 cup water 12 taco shells – either hard shells or small 6-inch soft flour tortillas will work Optional Taco Toppings: shredded cheese shredded lettuce, chopped tomatoes, diced red onion, taco sauce, sour cream, guacamole, etc. Instructions Add the beef to a large skillet over medium-high heat. Break the meat apart with a wooden spoon. Add the chili powder, cumin, salt, oregano, garlic powder, and pepper to the meat. Stir well. Cook until the meat is cooked through, about 6-8 minutes, stirring occasionally. Reduce the heat to medium. Add the tomato sauce and water. Stir to combine. Cook, stirring occasionally, for 7-8 minutes, until some of the liquid evaporates but the meat mixture is still a little saucy. Remove from the heat. Warm the taco shells according to their package directions. Fill the taco shells with 2 heaping tablespoons of taco meat. Top with desired taco toppings: shredded cheese, shredded lettuce, chopped tomatoes, diced red onion, taco sauce, sour cream, guacamole, etc. Mexican Lasagna Servings: 6-8 Ingredients 1 pound ground beef 1 package taco seasoning 1 (10 ounce) can of tomatoes with green chilies, undrained 1 (15 ounce) can refried beans 1 (15 ounce) can corn, drained and rinsed 1 (15 ounce) can black beans, drained and rinsed 2 cups shredded cheddar cheese 1/2 cup sour cream 10-12 corn tortillas Instructions Preheat oven to 350 In a large skillet brown ground beef, drain off any grease. Add the undrained tomatoes with green chilies and package of taco seasoning, stir mixture until seasoning has dissolved. Let mixture simmer until all liquid is gone, about 6 minutes. Then remove from heat and set aside. Meanwhile, drain and rinse the black beans and corn. Set aside. Open refried beans and set aside. Spray a 9×13 casserole dish with cooking spray. Begin your casserole with a base layer of corn tortillas 4-6 depending on the size. Then layer the rest of the ingredients in this order, refried beans, taco meat, corn, black beans, sour cream and cheese. Repeat, until your fillings are gone. Bake 30 minutes, let cool 5 minutes before serving. Top with your favorites like avocados, tomatoes, and cilantro!

Stuck-at-Home Easy Meal Hacks

Posted on March 31, 2020October 14, 2020Posted in Family, Home, How-To, Kitchen, RecipesTagged cooking at home, easy recipes, green cooking, recipe

Not sure what’s for dinner tonight? You’re not alone. After weeks on lockdown and exhausting your favorite go-to meals you’re probably working extra hard to be creative in the kitchen. Even if you’re stuck at home your meals don’t have to be boring, with a little meal planning your family can enjoy healthy, flavorful meals during the coronavirus quarantine. More cooking can also mean more time spent preparing meals so innovation and technology can make meal prep easier, and kitchen hacks like turning to ready-to-heat meals that take just minutes can enhance your productivity. Consider these simple ways to rethink your dinner routine in an effort to create more moments with loved ones: Look for recipes with as few ingredients as possible. Dishes that include longer ingredient lists typically require more legwork in the kitchen, which usually involves additional prep steps and sometimes longer cook times. Plus, you’re more likely to already have the necessities on-hand for recipes that call for 5-10 ingredients rather than lengthy lists. Buy pre-cut vegetables to trim time spent on prep work. One of the processes that can surprisingly consume more time than you realize is cutting, chopping and dicing veggies prior to even really diving into a recipe’s instructions. If you’d still prefer prepping your own fresh produce, try completing your work the night before when it doesn’t interfere with quality time spent with family. Meal kits certainly save time in the store, but be careful to avoid options that still include a lot of prep and cleanup. Focus on frozen kits that contain pre-chopped and measured ingredients that are ready to go. Stock your pantry with the basics to make cooking quicker and easier. From condiments and canned goods to seasonings and spices, keeping the essentials on-hand means less time scrambling for a quick run to the store and more moments spent at home. For one of the ultimate comfort foods that’s simple to make, try thischeesy baked potato casserole. Stock Up on Pantry Essentials Running to the store every other day isn’t an option when you’re on lock down, so try to keep your pantry stocked with non-perishables that are often necessary in a variety of meals. Seasonings and spices (salt, pepper, dried herbs, cumin, chili powder, paprika, onion powder, etc.) Canned goods (tomatoes, beans, corn, broth, cream of mushroom, cream of chicken, etc.) Grains (flour, pastas, breadcrumbs, rolled oats, instant rice, etc.) Condiments and oils (olive oil, canola oil, ketchup, mustard, vinegars, barbecue sauce, butter, cooking wines, etc.)

Four Irish Recipes to Celebrate St. Patty’s Day

Posted on March 17, 2020October 14, 2020Posted in How-To, RecipesTagged dinner ideas, easy recipes, holiday cooking, recipe, st. patrick's dayNo Comments

From hearty stews to minty pies, St. Patrick’s Day celebrations are all about enjoying the flavors of the holiday. Whether you’re cooking up a feast or simply serving appetizers, this Irish Potato Bread is a simple, tasty snack to feed your guests. Irish Potato Bread INGREDIENTS 2 medium or large russet potatoes 1 egg 1 egg white 1/3 cup canola oil 3/4 cup milk 2 tablespoons green onion, minced 1/2 teaspoon caraway seeds 3 1/4 cups all-purpose flour, plus additional for dusting and kneading 1 1/2 tablespoons baking powder 1 teaspoon salt DIRECTIONS Heat oven to 375° F. Peel potatoes. Slice one potato and boil in saucepan 15 minutes, or until tender. Remove potato from saucepan into large bowl. Mash potato then set aside. Grate second potato onto cloth. Wring potato in cloth to remove excess water. Add grated potato to mashed potato in large bowl. Add egg, egg white, oil, milk, onion, caraway seeds, 3 1/4 cups flour, baking powder and salt. Stir with wooden spoon until mixture is soft and sticky. Turn dough onto floured surface. Adding flour as needed, knead dough to form 8-inch round shape with slight dome. Place dough onto baking sheet lined with parchment paper. Cut large “X” on top of dough about 1/2 inch deep. Bake 55 minutes until golden brown. Cool on wire rack 1 hour before serving. Irish Beef Stew As most stews go, this is a humble and forgiving recipe. Add your favorite root vegetables and serve with mashed potatoes. Serves 6. INGREDIENTS 3 tablespoons olive oil, divided 3 pounds beef chuck, excess fat trimmed, cut in 1 1/2 inch pieces Salt Freshly ground black pepper 4 cloves garlic, chopped 1/3 cup tomato paste 2 cups beef stock 1 1/2 cups stout beer 2 teaspoons dried thyme 2 bay leaves 3 large carrots, sliced 1/4-inch thick 1 large yellow onion, cut in 1-inch pieces 1 large rutabaga, cut in 3/4-inch pieces 1 large parsnip, cut in 3/4-inch pieces DIRECTIONS Preheat oven to 325 F. (170 C.) Heat 2 tablespoons oil over medium-high heat in an oven-proof pot or Dutch oven. Season the beef all over with salt and pepper. Add beef in batches to pot in one layer, without overcrowding. Brown on all sides, 6 to 8 minutes. Transfer to a plate. Repeat with remaining beef. Return beef to pot and add the garlic. Sauté 2 minutes. Add tomato paste and cook stirring, one minute. Add stock, beer, thyme, bay leaves, 1 teaspoon salt and 1 teaspoon black pepper. The meat should be just covered with liquid. If not, add additional stock or beer to cover. Bring to a boil; reduce heat to a simmer and cover. Transfer pot to oven. Bake until meat is tender, 1 1/2 to 2 hours. While the meat is cooking heat 1 tablespoon olive oil in a deep skillet or large pot over medium heat. Add vegetables and lightly sprinkle with salt. Sauté the vegetables until they brighten in color and begin to take on a golden hue, 2 to 3 minutes. Remove beef from oven. Skim any fat on the surface of the liquid with a spoon. Add vegetables to the beef, stirring to combine. Return beef to the oven, uncovered. Bake one hour, stirring once or twice, until the sauce is slightly reduced, the vegetables are tender and the meat is fork-tender. Remove and taste for seasoning. Serve hot with mashed potatoes. Source:http://gardenandtable.net Irish Pub Nachos If there’s one thing the Irish, it’s how to celebrate with good food. These potato based nachos feature some of your favorite toppings, making them perfect for sharing at any get together. INGREDIENTS 1 1/2 lbs russet potatoes, scrubbed and sliced into quarter inch coins 2 tbsp olive oil 1/2 tsp dried rosemary leaves scant 1/2 tsp ground thyme salt and pepper, to taste 1 cup shredded cheddar cheese 5 slices thick cut bacon, cooked crisp and crumbled sour cream, or Greek yogurt, to taste pico de gallo, to taste 2 green onions, thinly sliced optional 1 tbsp chopped fresh cilantro leaves DIRECTIONS Make sure you’ve washed and scrubbed your potatoes. Use a clean dish towel to dry up any of the excess moisture. Use a sharp knife to slice them into 1/4 inch thick coins. Add the potatoes to a large mixing bowl. Drizzle them with olive oil. Add in the seasonings–rosemary, thyme, salt, and pepper. Use a spatula to toss them to coat, gently but until all the spices and oil are evenly covering all the potatoes. On a large, rimmed baking sheet place the potatoes out in an even, single layer. Drizzle any remnants from the bowl evenly out over top. Bake the potatoes at 450 degrees for 20 minutes, flip the potatoes oven, and then return them to the oven to bake for a final 20 minutes. Let the potatoes cool just enough to safely handle. Transfer them to a flat cast iron pan, with the edges slightly overlapping in a spiral pattern. Spread the cheese and bacon out evenly over top. Bake another 4 minutes, or until the cheese is melted. Remove the skillet from the oven and let the potatoes rest for a minute. Serve these nachos with a scoop of sour cream in the center, a dollop of pico, and with green onions or cilantro sprinkled over top. Source : https://bit.ly/2V4lSv1 Luck o’ the Irish Mint Pie Even if you’re not Irish, a green treat like this Luck o’ the Irish Mint Pie can get you and your guests into the festive spirit. With enough seasonal flavor to go around, this recipe makes two pies, so be sure to cut every leprechaun a generous portion. Watch this video to see how to make this yummy recipe! https://www.youtube.com/watch?v=eWHRRApG2qw&feature=emb_title Makes: 2 pies (9 inches each) INGREDIENTS 3 3/4 cups heavy whipped cream, divided 8 ounces cream cheese, softened 1 1/4 cups, plus 2 tablespoons, powdered sugar, divided 5 drops green food coloring 1 1/4 teaspoons vanilla extract, divided 1/4 teaspoon mint extract 1 bag mint chocolate candies, chopped, divided 2 chocolate cookie crusts (9 inches each) 1 bag mint

Healthy Recipes with Big Flavor

Posted on February 19, 2020October 14, 2020Posted in How-To, RecipesTagged dinner ideas, easy recipes, recipeNo Comments

Maintaining a healthy lifestyle includes a variety of commitments, from exercising to eating right. However, serving up healthy meals doesn’t have to be boring. Taco-Stuffed Spaghetti Squash Prep time: 30 minutesCook time: 50 minutes Servings: 4 INGREDIENTS 2 spaghetti squash (2 pounds each) 6 tablespoons extra-virgin olive oil, divided 1 teaspoon salt, plus additional to taste, divided pepper, to taste 1 pound ground chicken 1 cup diced red onion, divided 3 cloves garlic, minced 1 can (14 ounces) diced tomatoes 1 teaspoon cumin 2 teaspoons chili powder 1 can Black Ripe Sliced Olives 1 lime, juice only 1 cup Monterey Jack cheese 1 avocado, diced 1 large tomato, diced 1 jalapeno, minced 1/2 cup Lindsay Black Ripe Medium Olives 1 lime, wedged DIRECTIONS: Heat oven to 400° F. In microwave, cook one whole squash 3 minutes. Repeat with second squash. Cut each in half and scrape out seeds. Drizzle 1 teaspoon oil over each half and rub around until insides are coated. Sprinkle each with salt and pepper, to taste; place on parchment-lined baking sheet center down to lay flat. Bake 50 minutes. Heat large sauté pan over medium-high heat. Put 2 teaspoons oil in pan then chicken, 3/4 cup onion and garlic. Cook until chicken is cooked through. Add tomatoes, cumin, chili powder and remaining salt; stir to combine. Bring mixture to boil and cook, uncovered, 15 minutes to reduce liquid, stirring occasionally. Remove from heat. Stir in sliced olives and lime juice. When squash is cooked, scrape insides with fork to release from edge then create nest. Put 1/4 of chicken mixture and 1/4 cup cheese in each squash half. Bake 5 minutes, or until cheese is melted. Top with avocado, diced tomatoes, remaining onions, jalapeno, whole olives and lime wedges. Mediterranean Chicken and Grain Bowl Servings: 6 INGREDIENTS 8 ounces farro or brown rice 6 cups spinach, stems removed 1 1/2 cups diced seedless cucumbers 1 1/2 diced tomatoes 6 thin slices red onion 3 cups cauliflower florets 3/4 cup balsamic vinaigrette 3 cups cooked skinless chicken breast 6 tablespoons fat-free or low-fat crumbled feta cheese 3 tablespoons kalamata olives DIRECTIONS: Cook farro according to package instructions. On serving plate, place 1/2 cup farro. Around farro, arrange 1 cup spinach; 1/4 cup cucumber; 1/4 cup tomatoes; 1 slice red onion, separated into rings; and 1/2 cup cauliflower. Drizzle balsamic vinaigrette over salad. Top with 1/2 cup chicken and garnish with 1 tablespoon feta cheese and 1 1/2 teaspoons olives. Repeat with additional servings. Curry-Spiced Tofu with Asian Vegetables Servings: 4 INGREDIENTS: 12 ounces light, extra-firm tofu, drained and patted dry, cut into four slices 1 tablespoon, plus 1 1/2 teaspoons, curry powder, divided 12 ounces packaged fresh stir-fry vegetables 1 tablespoon water 2 teaspoons canola oil 1 teaspoon toasted sesame oil 1 large onion, cut into 3/4-inch wedges 4 large garlic cloves, minced 1/4 cup light coconut milk 1/4-1/2 teaspoon chili garlic sauce DIRECTIONS: Put tofu on large plate. Sprinkle tofu on both sides with 1 tablespoon curry powder. In large microwaveable bowl, microwave vegetables and water on high 2-3 minutes, or until vegetables are almost tender-crisp. Pour off remaining water. In large nonstick skillet, heat canola oil over medium-high heat, swirling to coat bottom. Cook tofu in single layer 3-4 minutes on each side, or until browned. Transfer to separate large plate. Cover loosely to keep warm. In same skillet, heat sesame oil over medium-high heat, swirling to coat bottom. Cook onion 1 minute, stirring frequently. Stir in vegetables and garlic. Cook 1-2 minutes, or until vegetables are tender-crisp, stirring constantly. Stir in coconut milk, chili garlic sauce and remaining curry powder. Bring to boil over medium-high heat. Spoon vegetable mixture over tofu.

6 Superfoods to Add to Your Diet in 2020

Posted on February 11, 2020October 14, 2020Posted in How-To, RecipesTagged 2020, food, healthy eating, healthy lifestyle, new year, superfood, superfoodsNo Comments

If you’re on the lookout for simple ways to boost the nutritional content of your meals in 2020, we’re breaking down the trendiest superfoods that’ll be getting lots of attention. Fermented Food Fermentation is a natural process through which microorganisms like yeast and bacteria convert carbs — such as starch and sugar — into alcohol or acids. Yogurt, pickles, kombucha, and kimchi are all popular fermented foods today. These foods contain natural probiotics (aka good bacteria) that can improve digestion and your immunity, Fermented foods are rich in beneficial probiotics and are associated with a range of health benefits — from better digestion to stronger immunity. Try it: Add kimchi or sauerkraut to sandwiches or salads, substitute sugary sodas with naturally sparkling kombucha and you can also add yogurt and kefir to your smoothies. Seeds Seeds contain all the starting materials necessary to develop into complex plants. Because of this, these little guys pack a powerful nutritional punch. Extremely nutritious this fatty staple is having a moment. Pumpkin seeds, sesame seeds, flaxseeds, and good ol’ chia all provide healthy fats, vitamins, minerals, fiber, and protein. When consumed as part of a healthy diet, seeds can help reduce blood sugar, cholesterol, and blood pressure. Try it: Stock up on any kind of seeds you like and have them in baked goods, salads and dressings; You can also make chia seed pudding or add a spoonful of chia seeds to oatmeal to up the fiber and protein. Avocado These days, the avocado has become a popular food among millennial and health-conscious individuals. The Avocado is a fruit and it’s considered a superfood for its many health properties. Avocados are very nutritious and loaded with almost 20 essential vitamins and nutrients and are a good source of unsaturated fats, fiber, potassium, vitamin E, and B vitamins. They’re weight loss friendly, heart-healthy and, last but not least, taste incredible. Try it: Mash avocado on toast, add it to salads or blend some with a handful or two of fruit for a delicious smoothie. Microgreens These are the baby versions of the vegetables and herbs you already know about, like kale, spinach, and mustard greens, radish, arugula, beet greens, cilantro, and parsley. Packed with vitamins and minerals, microgreens are becoming a fun, flavorful way to add to meals. Try it: Add fresh microgreens to your salads or grains, stir them into pasta, or use them as a nutritious garnish to your favorite meals. You can also drink them down with a greens powder as smoothies. Pulses Pulses, which include peas, lentils, and beans that provide loads of fiber, carbs, and protein are the new veggie superfood. Nutritious, sustainable and affordable, this nutrient balance can help stabilize your blood sugar and improve digestion. Try it: They’re great for making vegetarian burgers, eating in salad, soup, or pasta. Also, use pulses in baked goods -either whole or as flour. MCT Oil Keto has made pretty much all fats popular, especially MCT oil which is a big part of the diet. For those unfamiliar MCTs (medium-chain triglycerides) are found in coconut oil, palm kernel oil, and even some dairy products. MCT oil is easily absorbed and transported throughout the body. It can be used as an instant source of energy or can be converted into ketones to fuel your brain. They’re less likely to be stored as fat than other types of fat are—and they don’t spike your blood sugar the way carbohydrates do. Try it: You’ll get some MCTs from coconut oil—but you can also buy bottles of flavorless isolated MCT oil. Add a teaspoon or two to your oatmeal, smoothies, dips or salad dressings for a little extra oomph.