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Honey Gingered Carrot Soup Recipe

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Ingredients
  • 1 can College Inn® vegetable Broth
  • 1-1/2 lbs. carrots peeled and cut into chunks
  • 2 onions (large) coarsely chopped
  • 1 cup celery coarsely chopped
  • 1 Tbsp. honey
  • 1 tsp. ground ginger
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 2 Tbsp. butter
  • 3 Tbsp. flour
  • 2 cups milk
  • chopped parsley (optional)
Preparation
  1. Combine broth, carrots, onions and celery in large saucepan. Cook 25 to 30 minutes until vegetables are tender. Remove from heat; let cool 10 minutes.
  2. Mix together diced apples, melted butter, cinnamon, flour, salt and NECTRESSE Natural No Calorie Sweetener. Set aside.
  3. Stir first five ingredients together in large mixing bowl. Add remaining ingredients and stir thoroughly with wooden spoon. Mixture should be consistency of stiff cookie dough.
  4. Spoon half of the vegetable mixture into a food processor or blender; puree until smooth. Repeat with remaining vegetables. Return to saucepan. Stir in honey, ginger, salt and pepper.
  5. Melt butter in small saucepan. Stir in flour and heat until bubbly. Slowly stir in milk. Cook, stirring constantly, until thickened. Stir into soup mixture; heat. Garnish with parsley, if desired.

Serves
6 Servings

Compliments Of: collegeinn.com




Vegetable Quesadilla Recipe

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Coconut Granola Bars Recipe

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Ingredients
  • 1/2 cup brown sugar, packed
  • 1 cup peanut butter
  • 3/4 cup rice syrup
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 serving protein powder
  • 3 cups old-fashioned oats, uncooked
  • 1 cup miniature semisweet chocolate chips
  • 1 cup coconut flakes, unsweetened
  • 1/4 cup ground chia seeds
Preparation
  1. Preheat oven to 350° F.
  2. Mix together diced apples, melted butter, cinnamon, flour, salt and NECTRESSE Natural No Calorie Sweetener. Set aside.
  3. Stir first five ingredients together in large mixing bowl. Add remaining ingredients and stir thoroughly with wooden spoon. Mixture should be consistency of stiff cookie dough.
  4. Transfer mixture to baking tray. Spread it out and press it down using wooden spoon. Let dough rest for 30 minutes.
  5. Bake for 25-30 minutes or until golden brown on edges. Allow tray to cool before cutting into bars. Store in airtight container.

Serves
35 servings

Compliments Of: VSL#3




Chinese vegetable fried rice recipe

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Apple Pie Pops Recipe

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Ingredients
  • 3 large apples, finely diced
  • 2 tablespoons butter, melted
  • 2 packages refrigerated, rolled pie crust
  • Egg white wash (1 egg white)
  • 1/4 teaspoon salt

    • Tools
  • 2.5-inch circle cookie cutter
  • Parchment paper
Preparation
  1. Preheat oven to 425°F and line baking sheets with parchment paper.
  2. Mix together diced apples, melted butter, cinnamon, flour, salt and NECTRESSE Natural No Calorie Sweetener. Set aside.
  3. Using circular cookie cutter, cut out small circles from the refrigerated pie crust.
  4. Assemble pie pops using following steps: wet your finger with water and wet the edges of a dough circle, place a lollipop stick in the center of the circle, then top with 1 tablespoon of apple filling, wet the edges of a second circle, and place this circle on top of the first, wet edge down. Seal the two circles together by crimping all the way around with a short piece of a pie pop stick.
  5. Brush with egg wash. Sprinkle lightly with NECTRESSE Natural No Calorie Sweetener (optional).
  6. Place pops on a baking sheet and bake in preheated oven until golden, for approximately 12 minutes. Let cool.
  7. Tie a cute ribbon on the sticks, serve and enjoy.

Serves
Serves 22

Compliments Of: NECTRESSE




Crispy Honey Lemon Cauliflower Recipe

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Peanut Butter Cup Icebox Pie Recipe

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Ingredients
  • 2 (7.4 ounce) packages Chocolate Chocolate Chip Flavored Muffin Mix
  • 1/2 cup butter, melted
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 2 cups whole milk
  • 1 cup Creamy Peanut Butter
  • 1 (8 ounce) container of whipped topping
  • 1 cup semisweet chocolate chips
  • 2 tablespoons light corn syrup
  • 1/2 cup heavy cream
  • 8 chocolate peanut butter cups, crushed
Preparation
  1. HEAT oven to 350°F. In a large bowl, combine muffin mixes and butter until well combined. Press evenly into the bottom and up the sides of a 9-inch pie plate.
  2. BAKE 10-12 minutes or until set. Cool completely.
  3. In a large bowl, WHISK pudding mix with milk according to package directions until set.
  4. BEAT in peanut butter with an electric mixer on medium speed until well combined. Add whipped topping and fold in with a spatula until well combined.
  5. POUR over cookie crust. Cover and freeze one hour.
  6. In a medium bowl, add chocolate chips and corn syrup. In a small microwave-safe bowl, microwave heavy cream two minutes or until just boiling.
  7. POUR over chocolate chips and let stand two minutes. Whisk slowly until fully combined and thickened, and drizzle evenly over top of pie. Garnish with crushed peanut butter cups.
  8. COVER and refrigerate 30 minutes and up to overnight.

Serves
8 servings

Compliments Of: Martha White




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From the Wild Strawberries Drink Recipe

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Ingredients
  • 2 strawberries, muddled
  • 1 1/2 ounces white rum
  • 1/2 ounce cane syrup (see recipe below or substitute with simple syrup)
  • 1/4 ounce fresh lime juice
  • 1 dropper Bittercube Blackstrap bitters
  • 3 ounces sparkling water
  • Strawberry slice and vertically slit lime wedge, as garnish
    • Cane Syrup:
  • 1 cup hot water
  • 1 cup evaporated cane juice
Preparation
  1. To make cane syrup, bring water to a boil, remove from heat, add evaporated cane juice and whisk until combined.
  2. For cocktail, muddle strawberries in mixing glass. Add remaining ingredients except sparkling water and lightly shake with ice. Double strain into tall glass over ice. Top with 3 ounces sparkling water, stir briefly.

Serves
1 serving

Compliments Of: American Academy of Cosmetic Dentistry




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Upon Return pineapple Drink Recipe

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Ingredients
  • 3 1-inch cubes of pineapple
  • 1/3 ounce agave syrup
  • 1/2 ounce fresh lemon juice
  • 1/4 ounce Curacao liqueur
  • 1 dropper Bittercube Cherry Bark Vanilla Bitters
  • Lemon peel, 1 inch in diameter twisted
Preparation
  1. Muddle pineapple and agave syrup. Add remaining ingredients. Add ice, shake and double strain into coupe glass over ice. Twist the lemon peel over the drink and rub on the rim of glass.

Serves
1 serving

Compliments Of: American Academy of Cosmetic Dentistry




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Ideas and Inspiration to Reduce Food Waste in the Home

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  • Look beyond looks:
    Nothing's perfect - fresh fruits and vegetables included. Often, anything with bruises, bumps or oddities gets picked over. But a misshaped tomato could end up being the firmest and tastiest of the bunch. Don't be afraid to buy something imperfect, you may be surprised.

  • Prep and protect:
    Food spoils in homes due to improper or suboptimal storage, poor visibility in refrigerators, partially used ingredients and misjudged food needs, according to the National Resources Defense Council report. Taking easy steps to prep and protect food before storing helps keep food fresher longer. For example, keep kale crisp by wrapping in a paper towel, storing in an airtight Glad Zipper bag and placing in the coldest part of the fridge.

  • Leftover do overs:
    Don't scrap today's leftovers or excess ingredients; use them for tomorrow's meals. Extra baked or rotisserie chicken? Debone and shred what's left, and store it in an airtight container to later make chicken enchiladas the whole family will enjoy. Leftover cooked veggies? Use them as the base for a slow cooker meal.

  • Play musical shelves:
    When you purchase new food, shuffle the older items to the front, putting the newer items towards the back. You'll be prompted to use these items first, before they go bad.

  • Lead with the list:
    Plan meals ahead for a trip to the store. A detailed list will help curtail impulse purchases and over-buying. Be realistic about what you're going to prepare, accounting for days you'll eat leftovers or go out.
Compliments Of:Glade




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Sweet Potato Crisp Recipe

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Ingredients
  • 1 pkg. (8 oz.) cream cheese, softened
  • 2 lb. sweet potatoes (about 7 medium), peeled, cooked and coarsely mashed
  • 1/4 cup firmly packed brown sugar
  • 1/4 tsp. ground cinnamon
  • 1 cup chopped apples
  • 1/2 cup dried cranberries
  • 3 Tbsp. flour
  • 2 Tbsp. brown sugar
  • 3 Tbsp. butter
  • 3 cups Honey Bunches of Oats Cereal
Preparation
  1. Preheat oven to 350°F
  2. Beat cream cheese, sweet potatoes, 1/4 cup brown sugar and cinnamon with electric mixer on medium speed until well blended.
  3. Spoon into 2-qt. shallow baking dish; top with apples and cranberries.
  4. Mix flour and 2 Tbsp. brown sugar in large bowl; cut in butter until mixture resembles coarse crumbs. Stir in cereal. Sprinkle over fruit mixture.
  5. Bake 35 to 40 min. or until heated through.

Tips and Suggestions
Substitute: Prepare as directed, using Neufchatel cheese. Substitute: Prepare as directed, substituting 1 can (40 oz.) sweet potatoes, drained for the fresh sweet potatoes. Substitute: Substitute 2/3 cup chopped fresh cranberries for the dried cranberries.

Serves
10 SERVINGS

Compliments Of: postfoods.com




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Apricot Almond Scones Recipe

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Ingredients
  • Crisco® Original No-Stick Cooking Spray
  • 2 1/2 cups Martha White® Self-Rising Flour
  • 1/3 cup sugar
  • 1/2 cup butter, cut into pieces
  • 1 (7 oz.) pkg. dried apricots, chopped, (about 1 cup)
  • 1 large egg, beaten
  • Buttermilk (about 3/4 cup)
  • 1/4 teaspoon almond extract
  • 2 tablespoons butter, melted
Preparation
  1. HEAT oven to 400°F. Spray a large cookie sheet with no-stick cooking spray. Combine flour and sugar in large bowl; mix well. Cut in 1/2 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in apricots.
  2. BEAT egg in 1-cup measuring cup. Add enough buttermilk to egg to make 1 cup. Stir in almond extract. Add buttermilk mixture to flour mixture; stir gently until soft dough forms. Drop dough by 1/4 cupfuls about 2 inches apart onto prepared cookie sheet.
  3. BAKE 20 to 25 minutes or until light golden brown. Brush scones with 2 tablespoons melted butter. Serve warm or cool.

Serves
12 scones
Compliments Of: marthawhite.com




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Frozen Watermelon Daiquiri Recipe

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Ingredients
  • 4 cups cubed watermelon
  • ½ cup light rum or 2 ounces light rum
  • ¼ cup fresh lime juice
  • ¼ cup orange-flavored liqueur or Cointreau
  • Ice cubes made with chopped fruit or freeze pureed
  • watermelon into ice cube trays
Preparation
  1. Freeze watermelon in a shallow pan at least 6 hours. Combine frozen watermelon, rum, lime juice, and orange-flavored liqueur in a blender.
  2. Meanwhile, in medium saucepan, bring quinoa and water to a boil; simmer for 15-20 minutes. Remove from heat and cover; let stand 5 minutes. Fluff with fork; cool.
  3. Process until smooth, stopping once to scrape down sides.
  4. Add enough ice to bring mixture to 5-cup level; process until smooth. Repeat procedure, if necessary, until mixture measures 5 cups.

Serves
1 serving

Compliments Of:watermelon.org




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Chilean Blueberry, Butternut Squash and Quinoa Salad Recipe

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A Healthy, Fruity and Protein-Packed Salad



Ingredients
  • 1 pound butternut squash, peeled, seeded and cubed
  • 4 tablespoons olive oil, divided
  • 1 cup raw quinoa, rinsed well
  • 2 cups water
  • 2 tablespoons lemon juice
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 Green onions, thinly sliced
  • 1 1/2 cups Chilean blueberries
  • 3 cups baby arugula
Preparation
  1. Preheat oven to 450°F. In large bowl, toss squash with 1 tablespoon of oil. Spread on rimmed baking sheet; bake until tender, about 22 minutes; let cool.
  2. Meanwhile, in medium saucepan, bring quinoa and water to a boil; simmer for 15-20 minutes. Remove from heat and cover; let stand 5 minutes. Fluff with fork; cool.
  3. In small bowl, whisk together remaining olive oil, lemon juice, salt and pepper; set aside.
  4. In large bowl combine squash, green onions, blueberries, arugula and quinoa. Drizzle with dressing; toss to combine.

Serves
6 servings

Notes, Tips & Suggestions
Quinoa should be easy to find at your local supermarket but if not, couscous makes a perfect substitute.
Compliments Of:Chilean Fresh Fruit Association




Beet Pancakes Recipe

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Bodacious Bean Burgers Recipe

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Ingredients
  • 15-ounce can red beans
  • 3/4 cup whole-grain bran cereal
  • 1/4 cup quick oats
  • 1/4 cup green onions, chopped
  • 2 eggs, slightly beaten
  • 1 1/4 cup spinach
  • 5 tomato slices
  • 5 hamburger buns
Preparation
  1. Preheat oven to 350 degrees.
  2. Rinse, drain and mash beans. Crush cereal and add to beans. Add squash, oats, onion and eggs; mix well.
  3. Shape into 5 burger patties (about 1/2-inch thick).
  4. Bake on a greased baking sheet for 10 minutes on each side or until burgers begin to brown. Serve with spinach and tomato slices.

Serves
5 servings

Compliments Of: fffkids




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Cherry Coconut Breakfast Bars Recipe

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VEGAN BREAKFAST RECIPE



Ingredients
  • 1/2 cup vegan butter
  • 1/2 cup agave nectar
  • 2-1/4 cups steel-cut oats (uncooked)
  • 1 cup shredded coconut
  • 1 teaspoon baking powder
  • 3 tablespoons sesame seeds
  • 1/2 cup pitted pruned, chopped
  • 1/2 cup dried apricots, chopped
  • 1/2 cup dried cherries
  • 1 banana, mashed well
  • Egg replacer equivalent to 2 egg (use Ener-G), prepared according to box instructions
Preparation
  1. Preheat oven to 350 degrees F. Put vegan butter and agave in a small pan over medium heat and stir until melted.
  2. In a large bowl, mix the oats, coconut, baking powder and sesame seeds. Add prunes, apricots and cherries and mix well. Gently fold in egg replacer.
  3. Add agave mixture and banana and mix. Pour into square baking pan. Bake for 25 minutes or until cooked through. Let cool, remove from pan, and cut into rectangular bars.

Serves Makes 9 bars

Compliments Of: sheknows.com




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Corn Souffle Stuffed Zucchini Recipe

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Comforting and Flavorful! This Corn Soufflé Stuffed Zucchini dish is a great fit for almost any meal!



Ingredients
  • 1 package (12 oz.) STOUFFER'S Corn Souffle, defrosted*
  • 3 medium zucchini, cut in half lengthwise, seeds and pulp removed
  • 1/4 cup sliced green onions
  • 2/3 cup shredded Swiss cheese, divided
Preparation
  1. PREHEAT oven to 350° F.
  2. COMBINE corn soufflé, onions and 1/3 cup cheese in small bowl. Fill zucchini halves with corn soufflé mixture; top with remaining cheese. Place on baking sheet.
  3. BAKE for 30 to 35 minutes.

Serves 3 servings

Compliments Of:meals.com




ASPARAGUS PUFFS


General Cooking Tip:

Add a little zest: When a recipe calls for a “zest” of a citrus fruit, it’s referring to the colorful outer part of the skin, not the inner white part, which is known as the pith. The zest contains all of the aromatic citrus oils and provides a hint of citrus tang to the recipe. A simple method of obtaining a fine zest is by rubbing the fruit against the smallest holes of a cheese grater.
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Spiced Moroccan Carrot Salad with Black Olives Recipe

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Ingredients


  • 16 ounces carrots
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cinnamon
  • 1 teaspoon sea salt
  • Fresh ground black pepper
  • Zest and juice of 1 orange
  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon chopped flat leaf parsley
  • 1/2 cup oil cured black olives (optional)
Preparation
  1. Peal and grate carrots into large bowl.
  2. In small bowl, whisk together spices, salt and pepper with zest and juice of 1 orange and olive oil. Pour spiced dressing over grated carrots along with chopped parsley.
  3. Oil cured olives can be pitted, chopped and tossed in with carrots, or decorated whole on top.
  4. Refrigerate for 30 minutes before serving.

Serves 6 to 8 servings

Compliments Of: Vitamin Angels




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Slow-Braised Ragu and vegetarian Meatballs Recipe

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Ingredients

Ragu Ingredients
  • 1/4 cup extra virgin olive oil
  • 2 celery stalks with leaves, chopped
  • 1 medium onion, chopped
  • salt & freshly ground black pepper
  • 1 garlic clove, chopped
  • 1 cup red wine
  • 3 (35 oz.) cans tomato puree
  • 1 handful fresh basil leaves

    • Vegetarian Meatball Ingredients
  • 1 small loaf stale Italian bread (about 8 thick slices) torn into 2 1/2" chunks
  • 2 lbs. vegetarian meat broken up
  • 5 garlic cloves, coarsely chopped
  • 1/2 cup finely chopped flat-leaf parsley
  • 1 large egg, lightly beaten
  • 1 1/2 cups grated Parmigiano-Reggiano or Grana Padano
  • salt & freshly ground black pepper
  • canola oil for frying
Preparation

Ragu Instructions
  1. Warm olive oil in a large, heavy-bottom pan over medium heat.
  2. Add celery and onion, season with salt and pepper, and sauté, partially covered about 5 minutes until golden and soft.
  3. Add garlic and cook until fragrant, about 1 minute. Add the wine and cook until it evaporates, 5 minutes.
  4. Add tomato puree, basil, salt and pepper. Partially cover, bring to a boil, and reduce heat. Let it simmer 1 1/2-2 hours.
  5. For an extra kick of added flavor, sprinkle Italian Seasoning into the sauce.

    vegetarian Meatball Instructions
  6. Put bread in a bowl and add enough warm water to cover. Let stand for 5 minutes, turning to moisten evenly. Gently squeeze out excess water.
  7. Add vegetarian meat, garlic, parsley, egg and 3/4 cup of Parmigiano to the bread and combine. Season with Salt and pepper. Knead the mixture for at least 5 minutes with your hands, until uniformly combined and smooth.
  8. Pinch a tablespoon of meat into your palms and shape into a ball. Place on a baking sheet and continue with the rest of the mixture.
  9. Fill a 10" skillet halfway with canola oil and heat over high heat. When strands form along the bottom, lower 8-10 meatballs at a time into the oil. Do not overcrowd. They should be 3/4 of the way submerged in oil. Reduce the heat to medium and fry for 6-7 minutes each side, turning only once.
  10. Remove the veggie meatballs from the oil and turn the heat back up to high before starting the second batch.
  11. 20 minutes before serving, add the vegetarian meatballs to the simmering ragu.

Serves 6 to 8 servings

Notes, Tips & Suggestions
Chef Tip:
The best bread for this is the super market Italian bread that comes in a white paper bag. Choose a regular (not semolina) unseeded loaf. If the bread is very fresh, remove the crust and dry for 30 minutes in a 200°F oven.
Compliments Of: McCormick




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Autumn Vegetable Soup Recipe

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Ingredients
  • 2 Tbs. olive oil
  • 3 medium carrots, cut into medium dice
  • 1 large yellow onion, cut into medium dice
  • 2 medium cloves garlic, minced
  • 2 cups 1/2-inch-cubed peeled butternut squash (about half a 2-lb. squash)
  • 1/4 tsp. ground allspice
  • Pinch cayenne pepper; more to taste
  • Kosher salt
  • 1 quart lower-salt vegetable broth
  • 1 14.5-oz. can no-salt-added diced tomatoes
  • 4 sprigs fresh thyme
  • 2 cups lightly packed, coarsely chopped kale
  • 1 cup lower-salt canned chickpeas
Preparation
  1. Heat the oil in a large soup pot over medium-high heat. Add the carrots and onion and cook, stirring occasionally, until they begin to soften, about 6 minutes.
  2. Add the garlic and cook for 1 minute more. Add the squash, allspice, cayenne, and 1 tsp. salt and stir to combine. Add the broth, tomatoes with their juice, and thyme.
  3. Bring to a boil, reduce the heat to medium, cover, and simmer for 10 minutes. Add the kale and the chickpeas and cook uncovered until the squash is tender and the kale has wilted, about 10 minutes more.
  4. Discard the thyme springs before serving. Season to taste with more salt and cayenne.

Serves 6 to 8 servings

Compliments Of: finecooking.com




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Mediterranean Eggplant Casserole Recipe

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Ingredients
  • 1 eggplant (about 1-1/4 lb.)
  • 1/2 tsp. salt
  • 2 tsp. dried marjoram
  • 1 cup bulghur (in the bulk section of most grocery stores)
  • 1 cup boiling water
  • 2 tbsp. olive oil
  • 2 cups chopped onions
  • 4 garlic cloves, chopped or pressed
  • 1 tsp. dried oregano
  • 1/4 cup currants
  • 3 lg. eggs, beaten
  • 1-1/2 cups crumbled feta
  • 2 cups low-fat cottage cheese
  • 3/4 cup Parmesan
  • 3/4 cup chopped fresh basil
  • 1 cup chopped toasted walnuts
  • 1 tbsp. lemon juice
  • 2 lg. ripe tomatoes, sliced, or 1 can of diced tomatoes drained
Preparation
  1. Slice the eggplant into 1/2 inch thick rounds and arrange them in a single layer on a baking sheet. Brush them on both sides with olive oil and sprinkle with salt and 1 tsp. of the marjoram. Bake in a preheated oven at 400 F until tender and browned, about 20-25 minutes.
  2. Put the bulghur and boiling water into a bowl. Cover and set aside until the water has been absorbed, about 15-20 minutes.
  3. Warm the olive oil in a skillet on medium heat. Add the onions, garlic, oregano, salt, and the remaining marjoram. Cook, stirring occasionally, until the onions are soft, about 10 minutes. Stir in the currants and remove from heat.
  4. In a separate bowl, stir together the eggs, feta, cottage cheese, 1/2 cup Parmesan, and 1/4 cup basil. Set aside.
  5. Fluff the bulghur and stir in the onions and currants, the remaining 1/2 cup basil, and the toasted walnuts and lemon juice. Add salt and pepper to taste.
  6. To assemble the casserole, spread the bulghur pilaf evenly in a lightly oiled 9 x 13 baking pan. Layer the baked eggplant slices and then the tomato slices. (Note: Tomatoes were not in season when I made this, so I dotted the eggplant with drained canned tomatoes.)
  7. Spoon the egg and cheese mixture and spread it evenly on top. Sprinkle on the rest of the Parmesan.
  8. Cover with foil, rounding it so it won't stick to the top of the casserole. Bake i a preheated 350 F over for 40 minutes until the casserole is set. Uncover and bake until the top is golden and the custard is firm, about 15-20 minutes.

Serves 6 to 8 servings

Compliments Of:foodgeeks.com




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Carrot Chips Recipe

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Ingredients
  • 2 large carrots (at least 1 inch in diameter), peeled
  • 1 1/2 teaspoons olive oil
  • 1/4 plus 1/8 teaspoon kosher salt
  • Freshly ground black pepper
  • Basic Ranch Dressing for dipping (optional)
Preparation
  1. Heat the oven to 350°F and arrange the racks to divide the oven into thirds.
  2. Holding the stem end, shave the carrots lengthwise into thin strips using a Y-shaped vegetable peeler. Place the carrot strips in a medium bowl, add the oil, salt, and pepper to taste and toss with your hands until thoroughly coated.
  3. Place the strips in a single layer on 2 baking sheets—the strips can be touching but should not overlap. (Discard or save any remaining carrot slices for another use.)
  4. Bake for 6 minutes, then rotate the pans between the racks. Bake until the edges of the chips are just starting to turn golden brown, about 6 to 8 minutes more. Place the baking sheets on wire racks and let the chips cool until crisp, about 3 minutes. Using your hands, carefully transfer the chips to a serving dish and serve with ranch dressing, if desired. Store in an airtight container for up to 5 days.

Serves 2 servings

Compliments Of:chow.com




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Basque Vegetable Rice Recipe

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Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 small dried red chile pepper, such as chile de arbol, broken
  • 1 medium onion, quartered and thinly sliced
  • 2 cloves garlic, minced
  • 2 large ripe tomatoes, seeded and diced
  • 1 medium zucchini, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, thinly sliced
  • 1 teaspoon paprika, preferably Spanish
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 1 1/4 cups short-grain white rice, preferably Valencia (see Tip)
  • 3 cups vegetable broth
  • 2 tablespoons finely minced fresh flat-leaf parsley, for garnish
  • 6 lemon wedges, for garnish
Preparation
  1. Heat oil in a 12-inch cast-iron skillet over medium heat. Add chile pepper, onion and garlic and cook, stirring often, until the onion is soft but not browned, about 6 minutes.
  2. Add tomatoes, zucchini, bell peppers, paprika, thyme, salt and pepper; cover and simmer, stirring occasionally, for 15 minutes.
  3. Add rice; stir to coat well with the tomato mixture. Add broth; bring to a boil. Reduce heat to low, cover and simmer until the rice is tender, 25 to 30 minutes. Serve hot directly from the pan, garnished with parsley and lemon wedges, if desired.

TIPS & NOTES
Tip: Valencia rice (sometimes called paella rice) is Spanish-grown, short-grain rice classically used when making paella. It differs from other short-grain rice because of its ability to absorb moisture without breaking down. When fully cooked, the individual grains of rice remain whole. 'Bomba' is the best variety. Find it in specialty markets or online at tienda.com. Arborio rice can be used as a substitute, but yields a creamier dish.
Serves 6

Compliments Of: eatingwell.com




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Holiday Scents Take You Back

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  • Evoke the senses
    through scent From the sweet fragrance of rich vanilla or the blend of winter berries and greenery, walking into a room with a seasonal scent instantly sets the mood, whether it’s comfort and relaxation from warm vanilla or invigoration from wintry greens. A lit candle on a side table is always a lovely touch to your holiday décor, though there are other options for enjoying your favorite fragrances such as Glade Wax Melts or Glade PlugIns Scented Oil Customizables Warmers. You and your guests will love the many options available in the Glade Winter Collection, which includes scents like Sparkling Spruce, a fresh balsam and crisp cypress fragrance that may evoke nostalgic memories of decorating your first tree or perhaps sledding in the woods after the first winter snow.
  • Turn up memorable melodies
    Like scent, music has a way of evoking feelings and memories. When looking for a playlist, choose music that speaks to childhood holidays. Or, delight older relatives with holiday classics they’ll enjoy. If you have musicians in the mix, encourage them to bring their instrument and favorite holiday songbooks.
  • DIY décor
    Adding a cheery look to your home can be done without a trip to the craft or home decorating store. Simply fill large glass vases, metallic serving bowls or lanterns with brightly colored glass ornaments for gorgeous centerpieces that will illuminate the room. Add a sentimental touch by using decorations that have been passed down through generations.
  • Let it glowHaving the right amount of light is a must for any gathering. Be sure to have a room that is properly lit for guests to enjoy activities, while maintaining an inviting atmosphere. Everyone will love cozying up to a burning fireplace. If you don’t have a fireplace, place candles around your space for an intimate feel.
  • Serve treats that please the sensesGive guests a trip back in time to grandma’s kitchen and bake up special treats that evoke the sense of nostalgia. Time your baking so the goodies are done right before the guests arrive to thoroughly enjoy lingering baking smells. Freshly baked gingerbread cookies, cinnamon apple cake or pumpkin pie are always sure to please.

Connections between happiness and smell

According to the study, the following scents were listed as those that most inspire happiness among the respondents questioned:
  • Freshly baked bread (72%)
  • Freshly laundered clothing (70%)
  • Briny smell of the seashore (66%)
  • Tang of a fresh-cut orange (63%)
  • Sweet bouquet of apple cinnamon (62%)
  • Warm scent of vanilla (60%)
  • Decadent smell of chocolate (59%)

(baking photo) - Photo courtesy of Getty Images
Compliments Of:Glade




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Are Your Pots Past Their Prime?

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Having the right cookware


A recent survey concludes that most Americans own a piece of cookware that is approximately 17 years old. This survey also reveals that three out of 10 Americans admits to not knowing how to properly gauge the wear and tear of their cookware. When you know how to properly evaluate your cookware, you'll have confidence in your supplies, making the process of cooking even more rewarding.

Step One: Check Your Cookware

Look at your pots and pans to assess the wear and tear of each. Check for signs of chipping, rusting, or warping that may affect the performance. Flip it over and look at the bottom to see if it is burned, which could affect how the pot or pan heats. Also, check the handles and lids to see if they are bent or missing.

Step Two: Test It Out

Once you've checked the condition of your cookware, it's time to test it out. Chipping, rusting, and warping can affect the cooking or cleanup performance of your pots and pans. Be sure to test your cookware to ensure these flaws are only cosmetic. If your cookware is nonstick, a good test is to fry an egg - if it sticks to your pan then it is likely time to buy yourself a replacement.

Step Three: Reevaluate Your Needs


Once you've reviewed and tested your cookware, you can decide what you should keep, what to reinvest in and what you need to recycle. Start by asking yourself how often you cook, how much do you cook, and do you find yourself needing different sizes and shapes of pans while cooking?

Finally,it's important to feel the cookware in your own hands. Visit your local retail store and pick them up. Find out if the handles feel comfortable, the weight is good - and if you love the color and style. Most of your favorite retail stores have great selections to meet your needs.

Photo courtesy of Getty Images

Compliments Of: DuPont




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Roasted Green Beans with Lemon Vinaigrette Drizzle Recipe

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Ingredients
  • lb. green beans, trimmed
  • 1 medium sweet onion, halved and sliced into thin wedges
  • 1 clove garlic, finely chopped
  • 4 Tbsp. Country Crock® Spread, melted and divided
  • 1 Tbsp. lemon juice
  • 1 tsp. honey
  • 1 tsp. Dijon mustard
  • 1/8 tsp. ground black pepper
  • 2 tsp. finely chopped fresh parsley leaves
Preparation
  1. Preheat oven to 425°. Toss green beans, onion, garlic and 2 tablespoons melted Country Crock® Spread in 13 x 9-inch baking or roasting pan. Roast, stirring once, until beans are tender, about 25 minutes.
  2. Meanwhile, combine remaining 2 tablespoons melted Spread, lemon juice, honey, mustard and black pepper in small bowl with wire whisk. Stir in parsley.
  3. Meanwhile, combine remaining 2 tablespoons melted Spread, lemon juice, honey, mustard and black pepper in small bowl with wire whisk. Stir in parsley.
Serves 4
Compliments Of: countrycrock.com




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Pumpkin Chocolate Chip Cookies Recipe

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Ingredients
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup white sugar
  • 1 cup light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup canned pumpkin puree
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 cups (12-ounce bag) milk chocolate chips, not semisweet
  • Nonstick cooking spray or parchment paper
Preparation
  1. Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.
  2. Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy.
  3. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
  4. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges.
  5. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.
  6. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges.
Serves 60 (PER COOKIE)
Compliments Of: foodnetwork.com




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General Cooking Tips

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Tips and Techniques for Cooking


1. Add a little zest. When a recipe calls for a “zest” of a citrus fruit, it’s referring to the colorful outer part of the skin, not the inner white part, which is known as the pith. The zest contains all of the aromatic citrus oils and provides a hint of citrus tang to the recipe. A simple method of obtaining a fine zest is by rubbing the fruit against the smallest holes of a cheese grater.

2. Don’t be afraid to experiment. Good cooks are never afraid to deviate from a recipe and add their own flair. Whenever you make a substitution or addition be sure to make a note on the recipe so you remember next time whether you liked the change or not.

3. Keep your recipes organized. Nothing is more frustrating when you’re ready to start cooking then not being able to find your recipe. Keep things organized by finding a system for filing your recipes that you can keep close at hand in the kitchen. A great option is to buy one of those photo albums where you peel back a plastic sheet and underneath is a sticky surface. This makes recipes easy to find and at any time you can remove or replace them!

Compliments Of: 101 Cooking Tips




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Vegetarian Green Bean Chili Recipe

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Chase Away Winter Chills with Meals From Your Pantry


Ingredients
  • 1 pound ground Vegetarian meat
  • 1 cup chopped onion
  • 1 cup chopped red bell pepper
  • 2 (14.5 oz. each) cans Diced Tomatoes, undrained
  • 1 cup water
  • 1/2 teaspoon ground cumin
Preparation
  1. For Chili, cook turkey, onion, bell pepper and garlic over medium heat in a large pot for 8 to 10 minutes or until meat is brown and vegetables are tender; drain
  2. Stir in tomatoes, water and cumin. Bring to a boil; reduce heat. Simmer, uncovered, 15 minutes, stirring occasionally. Stir in green beans.
Serves 6
Compliments Of:Can Manufacturers Institute




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Zucchini Parmesan Fritters Recipe

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Celebrating a Delicious and Satisfying Healthy Holiday


Ingredients
  • 4 large eggs, separated
  • 2 medium zucchini, trimmed and grated
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup shredded whole-milk mozzarella cheese
  • 1/4 cup parsley, chopped
  • 1/4 cup fresh basil, chopped
  • 1/4 cup coconut-flax flour blend (To make, mix equal parts coconut flour with ground flaxseed and refrigerate in an airtight container)
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • Canola or olive oil cooking spray
  • 3 teaspoons canola or virgin olive oil
Preparation
  1. Place egg whites in large mixing bowl. Using electric mixer, beat on high speed until stiff peaks form and whites cling to sides of bowl when tilted. Set aside.
  2. Place egg yolks, zucchini, Parmesan, mozzarella, parsley, basil, coconut-flax flour blend, baking powder, nutmeg and salt in another large bowl. Stir well until zucchini is coated with flour. Using rubber spatula, gently fold in egg whites until just combined. There will be streaks of egg whites.
  3. Coat large skillet with cooking spray. Warm skillet over medium-high heat and add one 1 teaspoon of oil. Using 1/4-cup measure, pour out 4 fritters. Cook 2-3 minutes on each side, until lightly browned. Transfer to plate. Repeat twice, using 1 teaspoon of oil and four 1/4 measures of batter each time.
  4. Serve immediately or refrigerate, covered in aluminum foil and reheat when ready to serve.
Serves 6 (2-fritter) servings
Compliments Of:Atkins




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