Because You're A W-O-M-A-N
(NAPSI)-You shuttle the kids to school, do the dishes, help with
the homework, handle the company's high-profile accounts, pick
up the dry cleaning, hit the supermarket, cook a hot supper and
tuck everyone in at night. No, this isn't "Survivor
Suburbia"...it's your life. Isn't it time you think about
Women have different nutritional requirements
during life's various stages. In adolescence, extra calcium
helps healthy bone growth. Childbearing years need iron and
folic acid, while seniors need monounsaturated fats and soy
foods that keep heart disease and certain cancers at bay.
Fortunately, there are delicious foods for every stage. In
fact, if you eat wholesome natural foods rather than overly
processed foods, you can justify just about anything. Craving a
gooey wedge of Brie? Go ahead, it's
great for your bones. Salivating over a juicy steak? Dig into
that iron. Ogling another can of California Ripe Olives? Go for
it. Just remember, all things in moderation.
Grilled Flank Steak With Avocado And Olive Salsa
- 1 cup finely diced red onion (⅛ inch)
- ¼ cup red wine vinegar
- 2 Tbsp. olive oil
- 2 Tbsp. chopped tarragon
- 1 Tbsp. chopped thyme
- 1½ tsp. kosher salt
- ½ tsp. ground black pepper
- 1 medium avocado, diced (½ inch)
- 1 cup California Black Ripe Olives, halved
- 1 cup sweet 100 tomatoes, halved
- 1½ lbs. flank steak
In a shallow baking dish, combine red
onion, vinegar, oil, tarragon, thyme, 1 teaspoon of salt, and pepper.
Set aside. Spoon ⅓ cup of the red onion mixture into a small mixing
bowl. Gently toss in avocado, California Black Ripe Olives and tomatoes
and set aside. Place flank steak in baking dish with remaining onion
mixture and set aside to marinate for 30 minutes. Season flank steak
with remaining salt and grill over medium-high heat for 6-8 minutes on
each side. Transfer to a clean cutting board and allow to rest for 2-3
minutes, then slice diagonally across the grain into thin strips. Place
onto serving plates and top with avocado olive salsa just before
serving. Serves 4.
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A delicious steak dish is not only good tasting but good for
you, rich in iron and protein.
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Three Times A Charm
(NAPSI)-There's a simple way to cut down the amount of time you
spend in the supermarket and the kitchen. Instead of shopping to
create unique recipes every day of the week, use a variation on
one theme. You can stretch meals, budget and time by cooking a
main recipe once and using it two or three times throughout the
week in different forms.
Take this recipe for Red Pepper
Braised Short Ribs. You can double the recipe in a large pan and
it won't take any longer to cook. The first night you can enjoy
it as a main course. Then pull leftovers off of the bone and
store in the fridge for later in the week.
From soups to sandwiches, there's an enormous amount of
delicious dining opportunities here. Slather the leftover short
rib meat with BBQ sauce and put it on a whole grain bun for
sandwiches the next day. Later in the week, you're a step ahead
on a quick minestrone. There you go:
one meat, three meals, using up every last bit of flavor.
Red Pepper Braised Short Ribs
- 1 tsp. olive oil
- 2½ lbs. beef short ribs, cracked
- 1 Tbsp. all-purpose flour
- 2 medium red bell peppers, diced (1-inch)
- 1 medium yellow onion, diced (1-inch)
- 1 cup sliced California Black Ripe Olives
- 2 cups beef stock
- 1 cup red wine
- 2 Tbsp. chopped marjoram
Heat oil in a large high-sided sauté pan over medium-high
heat. Season ribs with salt and pepper, then dredge in flour.
Place ribs in pan and cook for 2-4 minutes on each side until
well-browned. Transfer browned ribs to a clean plate and stir
peppers and onions into pan. Cook for 3-4 minutes until slightly
browned, then pour in beef stock, red wine, California Black
Ripe Olives and marjoram and bring to a boil. Return ribs to
pan, cover and cook on a low simmer for 3 hours, turning meat
every hour to evenly cook until meat is easily pulled from the
bones. Serves 4.
Find recipes for minestrone and other delicious dishes at
You'll praise these braised short ribs--especially when they
make great leftovers.
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Save Energy With No-Bake
(NAPSI)-Going green at home begins with simple steps such as
recycling and lowering energy costs. One easy way to cut costs
is turning off the oven, a welcome relief when the weather turns
According to Sun-Maid Growers of California, a 1,000-member
cooperative that produces dried fruits, raisins have been made
with solar energy for centuries, by simply drying in the sun.
Raisin growers produce natural raisins from just grapes and
sunshine. The use of sun drying over 90 percent of California
raisins, as opposed to the 6 trillion Btu of natural gas it
would take to use dryers, is significant energy savings and good
for the environment.
So this year, turn off the oven and make up some no-bake
s'mores bars with raisins for a
nutritious and energy-saving treat. These bars are perfect for
picnics, backyard gatherings and snacking.
No-Bake S'mores Bars
- 1 cup (6 oz.) milk chocolate or semisweet chocolate chips
- 2 tablespoons nut butter (peanut, almond or cashew)
- 1½ cups Sun-Maid Natural Raisins or Golden Raisins OR one
package (7 oz.) Sun-Maid Fruit Bits
- 1½ cups minimarshmallows
- 3 graham crackers (rectangles), coarsely broken
Combine chocolate chips and nut butter in a large
microwave-safe bowl. Heat on medium power 2-3 minutes; stir
until chocolate is melted.
Stir dried fruit, marshmallows and graham crackers into
chocolate mixture just until evenly coated. Press evenly into an
8 x 8-inch pan. Let stand until firm, about 30 minutes. Cut into
squares. Makes 16 bars.
These delicious no-bake s'mores
bars use tasty sun-dried raisins. It's a nutritious and
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Stash And Save: Canned Ideas To
Bank More Money, Time And Energy Start In The Kitchen
(NAPSI)-With the economy causing families to cut daily spending,
Americans can turn to the kitchen pantry to slash food bills and
provide stockpiled security for the family. Save time and money
and still turn out healthy, delicious meals at home by following
these helpful hints from Glory Foods:
- Think Green--Stock up on canned vegetables in one big
shopping trip to save fuel. Fresh from the field to
sealed in 24 hours, canned food will
remain fresh in the pantry for up to three years.
- Go Green--Recycle leftovers. Research shows American
households toss out up to 30 percent of their food products
bought every year. Avoid throwing money (and rotten produce)
into the garbage by opting for nonperishable goods versus fresh
items that could spoil faster.
- Save Green--Maximize savings when it comes to food prep.
Heat-and-eat meals can be ready in under
five minutes--saving hours of cooktop
space and reducing energy costs.
- Eat Greens--Don't sacrifice health and nutrition to cut
grocery bills. Canned Southern-style greens are rich in
antioxidants, calcium and vitamin E-key nutrients that help
fight viruses, enhance lung health, offer heart protection and
increase brain function.
For per-person savings at the dinner table, try this
nutritious and delicious recipe with an average cost of about
$1.75 per serving.
Mixed Greens with Fettuccine
- ¼ cup extra virgin olive oil
- ½ lb. mushrooms, sliced ⅛" thick
- 2 Tbsp. fresh garlic, minced
- ½ tsp. thyme leaves, dried
- ½ tsp. fennel seeds, dried
- ½ tsp. red pepper flakes
- 1 qt. chicken broth
- 1 27-oz. can Glory Foods Mixed Greens
- ¾ lb. fettuccine noodles, dried
- 2 tsp. salt, grated or shredded Parmesan cheese to taste
Bring a large pot of water to a boil. Add a little salt and
the fettuccine noodles. Cook the noodles for 12-15 minutes until
they are done, stirring occasionally to prevent them from
sticking. Heat oil in a large sauté pan. Add the mushrooms and
sauté, stirring occasionally until the mushrooms are slightly
browned and softened. Stir in all the dry spices and immediately
add the chicken broth. Stir in the mixed greens until the
mushrooms and garlic are evenly mixed. Heat
until the greens are simmering. Drain the noodles in a
colander. Add noodles to the greens mixture and stir until well
blended. Divide the noodles and greens into serving bowls. Top
with Parmesan cheese if desired.
For more recipes and information, visit
Create quick, delicious, nutritious main course meals for
under $2 per serving.
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Farmers' Markets Deliver
Superior Strawberry Flavor
(NAPSI)-Farmers' markets are sprouting up around the country as
the idea of buying fruit and vegetables directly from the person
who grew them grows in popularity. Strawberries are one
delicious crop available at farmers' markets. To help make the
most of this tasty fruit, Argo Corn Starch offers two
Easy Fruit Pizza
- 1 package (16½ ounces) prepared sugar cookie dough
- 1 package (8 ounces) cream cheese, softened
- 1 jar (7 ounces) marshmallow cream
- 1 teaspoon Spice Islands® 100% Pure Bourbon Vanilla Extract
Fruit and Glaze:
- ½ cup sugar
- 1 tablespoon Argo Corn Starch
- ½ cup orange juice
- ¼ cup water
- 2 tablespoons lemon juice
- Dash of salt
- 2-3 cups assorted cut-up fresh fruit
Prep Time: 30 minutes,
Cook Time: 15 minutes,
Chill Time: 50 minutes,
Yield: 1 (12-inch) pizza
- To Make Crust: Press cookie dough into ungreased 12-inch
pizza pan. Bake in a preheated 350°F oven for 15 minutes until
done, but still soft. Cool.
- To Make Filling: Mix filling ingredients in a medium bowl
with an electric mixer until thoroughly combined. Spread over
- To Make Fruit and Glaze: Combine sugar and corn starch in
a small saucepan until well mixed. Add orange juice, water,
lemon juice and salt. Bring to a boil over medium heat, stirring
- Boil for 1 minute. Remove from heat.
- Cool 20 minutes in the refrigerator. Slice fresh fruit and
arrange on cream filling.
- Drizzle with glaze and chill at least 30 minutes.
Glazed Fresh Strawberry Pie
- 1½ cups crushed shortbread cookies
- ⅓ cup butter, melted
- ¼ cup chopped almonds
- 2 pints (about 2 pounds) strawberries, hulled
- ⅓ cup water
- 1 cup sugar
- 2 tablespoons Argo Corn Starch
- ½ teaspoon almond extract
- ¼ teaspoon salt
Whipped topping (optional)
Prep Time: 40 minutes,
Cook Time: 15 to 20 minutes, plus bake
time of 8 minutes,
Chill Time: 3 hours,
Yield: 8 servings
- To Make Cookie Crust: Mix all crust ingredients. Press
into a 9-inch pie pan. Bake at 350°F for 8 minutes or until
- To Make Filling: Mash (or puree) enough strawberries to
equal 1 cup; add water. Combine sugar and corn starch in small
saucepan. Stir in mashed strawberries.
- Cook over medium heat, stirring constantly until mixture
thickens and comes to a full boil (15 to 20 minutes). Boil 1
minute; remove from heat. Stir in almond extract and salt. Cool
- Fill cooled crust with remaining whole strawberries; pour
cooked strawberry mixture over berries. Refrigerate at least 3
hours. Garnish with whipped topping, if desired.
- A baked 9-inch pie crust may be substituted for the cookie
For more recipes, visit
Easy Fruit Pizza offers layers of sweetness and vibrant
Glazed Fresh Strawberry Pie features fresh strawberries in
sweetened strawberry sauce, a must for the strawberry
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