RECIPES:

 

 

Caramel-Glazed Apple Pie Harvest Pasta Skillet Avocado and Veggie Scramble Toasted Pecan-Quinoa Bowl Peanut Crunch Bars Red Velvet Cheesecake Stuffed Mini Bell Peppers Tuna Pasta Salad with Red Peppers

Appl-icious Ways To Prepare A Delicious And Nutritious Fruit

(NAPSI)—One of the tastiest ways to enjoy the crisp delicious taste of apples is to pick them fresh from the tree at harvest time. Picking apples can be a fun activity for the whole family and newly harvested apples last for weeks if stored in a cool place. When picking apples, remember:

• Pick from the outside. Apples on the outside of the tree will ripen first.

• To pick apples, roll upward from the branch and twist. Don’t remove the stems.

• Place apples gently in a basket and only wash just before using to prevent bruising and spoilage.

At only 80 calories, apples are high in dietary fiber and vitamin C. They contain iron and other trace minerals and vitamin A. One serving of apples has more of the antioxidant power needed to fight aging, cancer and heart disease than any other fruit.

Even if you pick your apples from the farmer’s market or grocery store, there are many mouthwatering ways to enjoy them. Try these tempting recipes that combine fresh crisp apples with creamy caramel.

Caramel-Glazed Apple Pie

Prep Time: 20 minutes
Bake Time: 55 to 65 minutes
Yield: 8 servings

Apple Pie:

  • Pastry for double-crust pie

  • 8 cups peeled and sliced cooking apples (about 4 to 6 large)

  • ⅓ cup Karo® Dark Corn Syrup

  • 3 tablespoons butter OR margarine, melted

  • 3 tablespoons sugar

  • 1½ tablespoons Argo® or Kingsford’s® Corn® Starch

  • 1 teaspoon ground cinnamon

  • ¼ teaspoon salt

Caramel Glaze:

  • ¼ cup brown sugar

  • ¼ cup chopped pecans

  • 3 tablespoons Karo Dark Corn Syrup

  • 2 tablespoons butter or margarine, melted

  • 1 tablespoon Argo or Kingsford’s Corn Starch

Directions:

Preheat oven to 375° F.

Fit one pie crust into bottom of 9½-inch deep-dish pie pan. Add apples.

Combine corn syrup, butter, sugar, corn starch, cinnamon and salt in a small bowl. Pour over apples. Top with second crust, fold edges under, seal and flute. Cut a few slits in top crust to vent.

Place a shallow pan under pie to catch any drips and bake for 45 to 55 minutes, until crust is browned and apples are tender.

Combine all caramel glaze ingredients in a small bowl. Dollop over pie and carefully spread over hot crust. Bake 10 minutes or until topping is bubbly.

Caramel Dip

Prep Time: 5minutes
Cook Time: 10 minutes
Yield: 4 cups

  • ½ cup butter OR margarine

  • 2 cups brown sugar

  • 1 cup Karo Light Corn Syrup

  • 2 tablespoons water

  • 1 can (14 ounces) sweetened condensed milk

  • 1 teaspoon pure vanilla extract

Directions:

Melt butter in a medium- sized saucepan. Stir in sugar, corn syrup and water.

Bring to a full boil over medium-high heat. Add condensed milk, stirring constantly. Bring to a full boil for 3 minutes.

Remove from heat and add vanilla. Serve immediately or keep warm in a slow cooker or fondue pot.

Recipe tip: Prepare ahead and reheat in microwave. If sauce seems too thick, stir in 1 tablespoon water or milk.

Karo Syrup is an important ingredient in baked goods, pies and popcorn balls and can make homemade desserts taste better.

Argo Corn Starch allows the natural flavor of food to come through. It can be used as a thickener for smooth gravies, sauces, glazes and casseroles, as well as in pies, puddings and cake fillings.

For more recipes and tips, visit www.karosyrup.com andwww.argostarch.com.

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Family Meals Keep Kids Healthy

(NAPSI)—The average family meal lasts just 20 minutes, but research clearly shows that sharing regular meals can have significant benefits for children of all ages. Family meals have the potential to reduce the risk of substance abuse, obesity and eating disorders, and can improve kids’ eating habits.

Many families struggle to find time to gather around the table every night, juggling work, household chores and other activities. Other challenges, such as sibling conflict, can interfere with the quality of family mealtimes. The Pampered Chef®, the largest direct seller of kitchen tools, knows that a meal plan is more than just a recipe and a grocery list. They partnered with theFamily Resiliency Center at the University of Illinois to develop strategies to help families make mealtimes easier.

They offer these suggestions:

• Get the kids involved. Include them in mealtime planning by giving them specific, age-appropriate tasks such as setting the table. Plus, let them choose one weekly meal.

• Teach children how to stop, think and talk when they get into disagreements.

• Keep it engaging. Telling stories during mealtimes helps children understand family values and traditions.

• Make mealtime simple. Choose easy, budget-friendly meals that allow you to spend less time cooking and more time with your family, such as this dinner recipe developed by the Test Kitchen experts at The Pampered Chef, for around $2 per serving:

For more family meal recipes that cost around $2 per serving, visitwww.pamperedchef.com.

Harvest Pasta Skillet

Ingredients:

  • 1 large onion

  • 8 oz white mushrooms

  • ½ tbsp olive oil

  • 1 can (15 oz) solid pack pumpkin

  • 4 cups low-sodium vegetable broth

  • ¾ cup dry white wine, such as Chardonnay

  • ½ cup water

  • 5 garlic cloves, pressed

  • 3 Tbsp Moroccan rub

  • ¼ tsp salt

  • 1 pkg (14.5 oz) uncooked

  • protein-enriched multigrain penne pasta

  • ¼ cup shelled pistachios

  • ½ cup heavy whipping cream

  • 1 oz Parmesan cheese

  • Coarsely ground black pepper and chopped fresh parsley (optional)

Directions:

Thinly slice onion using Simple Slicer on No. 2 setting. Cut onion slices in half with Chef’s Knife. Slice mushrooms using Egg Slicer Plus®. Heat oil in (12-in) skillet over medium-high heat 3 minutes or until simmering. Add onion and mushrooms. Cook and stir 3 minutes or until onion is translucent. Meanwhile, combine pumpkin, broth, wine and water in Classic Batter Bowl; whisk well using Stainless Whisk. Add garlic pressed with Garlic Press, rub and salt to skillet; cook 20 seconds or until fragrant. Stir in pumpkin mixture. Bring to a simmer; stir in pasta. Reduce heat to medium; cover and cook 11 minutes or until pasta is tender, stirring occasionally. Coarsely chop pistachios using Food Chopper. Turn off burner; stir in cream. Grate cheese over pasta mixture using Rotary Grater. Sprinkle with pistachios. Garnish with black pepper and parsley, if desired.

Yield: 8 servings

For free mealtime resources, including downloadable conversation starters, visit pamperedchef.com/mealtimeminutes.

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Nature’s Energy Booster: Power Up Your Breakfast

(NAPSI)—Don’t skimp on the most important meal of the day: Breakfast lays the foundation for a healthy lifestyle. It’s the first opportunity of the day to fuel the body—revving up your metabolism, increasing energy levels and improving concentration.

Instead of an empty stomach or instant sugar fix, kick-start your busy day with a hot breakfast bursting with nutrients and flavor. Add some green and make your breakfast count even more.

You can include easy-to-use Hass avocados in a variety of breakfast favorites. Spread on toast or add to hearty omelets for a rich and creamy flavor.

One-fifth of a medium avocado (1 oz.) has 50 calories and contributes nearly 20 vitamins and minerals, making it a nutrient-dense choice to boost your mornings.

Avocados are a great breakfast option for a diet low-to-moderate in fat. Avocados are cholesterol- and sodium-free and virtually the only fruit that contains monounsaturated fat, a “good fat.” Avocados are an excellent breakfast ingredient—tasty, nutritious and a great substitute for foods rich in saturated fat.

To get you on the road to high-energy eating, here is a nutrient-packed breakfast recipe.

Hass Avocado and Veggie Scramble

Serves: 4
Prep time: 10 minutes
Cook time: 10 minutes

Total time: 20 minutes

Ingredients:

  • 4 eggs

  • 8 egg whites

  • 1 tsp. olive oil

  • 1 small zucchini, cut in half lengthwise and sliced

  • ½ medium red onion, diced

  • 1 cup cherry tomatoes, quartered

  • 1 ripe, fresh Hass avocado, seeded, peeled and diced

  • ¼ cup coarsely chopped basil leaves

  • ⅓ cup low-fat shredded mozzarella cheese

  • Salt and pepper, to taste

Instructions:

1. Place eggs and egg whites in a bowl and beat until combined. Set aside.

2. Place oil in a large skillet over medium high heat. Add zucchini and onion and cook, stirring frequently, until softened, about 3 minutes.

3. Add tomatoes and cook for an additional 3 minutes.

4. Lower heat to medium and pour in eggs. Add avocado, basil and mozzarella to eggs. Using a spatula, stir and turn eggs until cooked through. Season with salt and pepper before serving.

Serving suggestion: Serve over a toasted whole wheat bagel, English muffin or toast.

Nutrition Information Per Serving: Calories 250; Total Fat 15 g (Sat 4.5 g, Trans 0 g, Poly 1 g, Mono 5 g); Cholesterol 275 mg; Total Carbohydrates 8 g; Dietary Fiber 4 g; Protein 19 g.

Note: Large avocados (about 8 ounces) are recommended for this recipe. If using smaller size avocados, adjust the quantity accordingly.

For more delicious recipes, visit the Hass Avocado Board’s website atwww.avocadocentral.com.

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Delicious AntioxiNUT Boosts Nutrition

(NAPSI)—It’s not a nutty idea to boost your antioxidant intake by eating pecans. In fact, Georgia pecans have been called the AntioxiNUT.

“The health-promoting antioxidant power is the highest of any nut,” said Carolyn O’Neil, M.S., R.D., co-author of “The Dish on Eating Healthy and Being Fabulous!”

Research shows that eating just a handful of antioxidant-rich nuts—like pecans—every day may help prevent the oxidation of fats in the blood, a process that can lead to clogged arteries.

Eating more of this tasty nut is easy. Because pecans are versatile, it’s easy to use them in a variety of sweet and savory recipes. Because they are portable, they are ideal for snacking.

The recipe below is a delicious, antioxidant-rich way to start your day.

For more healthy-living recipes, visit www.antioxiNUT.org and follow the Georgia Pecan Commission on Twitter and Facebook.

Toasted Georgia Pecan-Quinoa Breakfast Bowl

Serves: 4
Prep: 15 min.
Cook: 20 min.

Ingredients:

  • 2 cups 1% reduced-fat milk

  • 1 cup quinoa

  • ⅓ cup dried cranberries or raisins

  • 1 tablespoon butter

  • ⅓ cup chopped Georgia pecans, toasted

  • 1 tablespoon honey (or brown sugar)

  • ¼ teaspoon cinnamon

  • ⅛ teaspoon freshly grated nutmeg

Toppings: Chopped toasted Georgia pecans, milk, honey (or brown sugar)

Directions:

Bring milk to a boil in a medium saucepan. Stir in quinoa, cranberries and butter. Cover, reduce heat and simmer 15 minutes or until quinoa is tender and liquid is absorbed. Remove from heat. Stir in ⅓ cup chopped toasted Georgia pecans and next three ingredients.

Spoon quinoa mixture evenly into four bowls. Top each serving with additional chopped toasted Georgia pecans, milk and honey (or brown sugar), as desired.

Nutrition Profile (without toppings): 350 calories, 14 g total fat, 3.5 g saturated fat, 15 mg cholesterol, 70 mg sodium, 48 g carbohydrates, 4 g fiber, 12 g protein.

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Nutritious Snack Choices For Get-Up-And-Go

(NAPSI)—A nutritious snack can be a smart way to provide kids with the energy needed for busy days—and the right snack may also help them maintain a healthy weight.

“Choosing nutrient-rich snacks can be a great way to maintain energy between meals,” says Sherry Coleman Collins, registered dietitian.

For example, peanuts can provide a welcome alternative to sugar and nutrient-deficient snacks. Preliminary research suggests that peanuts may help people feel full, which may help moderate appetite.

Peanuts are a nutrient-rich superfood. They contain the most protein of any nut at seven grams per serving, and have more antitoxidants than broccoli or green tea. Peanut butter is a good source of vitamin E and an excellent source of niacin, an essential vitamin that converts food to energy, both of which are important for proper growth and development.

Try this tasty recipe.

Get-Up-and-Go Peanut Crunch Bars

Serves 12

Ingredients:

  • 2 cups GoLean Cereal (or other high-fiber cereal)

  • 4 oz. peanuts, dry roasted w/salt, all types

  • ¼ cup cranberries, sweetened, dried

  • ¼ cup blueberries, dried

  • ⅓ cup honey, strained or extracted

  • ¼ cup peanut butter, smooth

  • 1 Tbsp. brown sugar, packed

  • 2 Tbsp. peanut flour, defatted (optional)

Directions:

Prepare an 8” square dish by lightly spraying with nonstick spray or lining with parchment paper. In a medium bowl, mix cereal with peanuts, cranberries and blueberries and set aside. Stir together honey, peanut butter, brown sugar and peanut flour (if using) in a microwave-safe bowl. Heat in 30-second increments, stirring in between, until the mixture is combined and pourable. All at once, add honey and peanut butter mixture to dry ingredients, stirring quickly to combine. Pour this mixture into the prepared pan, pressing into the pan with a silicone or lightly oiled spatula, and let cool completely. Once set up, turn out on a cutting board and cut into 12 equal-sized bars.

Nutrition Facts: Serving Size: 1 serving 40.5g, Calories 170, Calories from Fat 70, Total Fat 8g, Saturated Fat 1g, Trans Fat 0g, Cholesterol 0mg, Sodium 120mg, Total Carbohydrate 22g, Dietary Fiber 3g, Sugars 14g, Protein 6g.

For more information, visit www.skinnyonnuts.com.

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A Cheesecake Even The Lactose Intolerant Can Love

(NAPSI)—Here’s food for thought: According to the U.S. Food Allergy and Intolerance Report, between 30 and 50 million Americans have some type of lactose or dairy intolerance. Many individuals must omit dairy from their diet.

Previously, individuals with dietary restrictions had to sacrifice taste but not anymore. Today, there are many products to use as substitutes and creating great-tasting recipes is easy. The Red Velvet Alternative Cheesecake below uses a new dairy-free cream cheese alternative to make a delicious dessert perfect for any occasion.

Red Velvet Alternative Cheesecake

by Lisa Green

The Butter Flys Baker

Ingredients:

  • 1 8-ounce tub of Galaxy Nutritional Foods Veggie

  • Plain Cream Cheese alternative

  • 6 ounces lite silken firm tofu

  • 1 package white chocolate sugar-free pudding mix

  • ½ package cheesecake-flavored sugar-free pudding mix

  • 8 ounces vanilla sugar-free yogurt made with coconut milk

  • 2 teaspoons white vinegar

  • ¾ cup unsweetened almond, soy, coconut or rice milk

  • ½ cup liquid egg substitute

  • 3 scoops chocolate-flavored protein powder

  • 3 tablespoons dark unsweetened cocoa

  • 1 cup Stevia or sugar substitute

  • 2 full bottles of red food coloring

  • 3 egg whites

Directions:

In a food processor, combine one 8-ounce tub of the plain cream cheese alternative, silken tofu, coconut yogurt until smooth. Add mixture to large mixing bowl and beat with an electric mixer the milk, egg substitutes and white vinegar. Add the dry pudding mixes, protein powder, cocoa and Stevia. Add additional nondairy milk 1 tablespoon at a time if needed. Add 2 bottles of red food coloring, blending until completely colored. In a separate bowl, beat egg whites until stiff and fold into batter slowly until they disappear. Pour batter into cooled Chocolate Cookie Crust in springform pan and bake at 325° F for one hour. Crust recipe found at Galaxy’s website. Shut off oven and prop open door with a kitchen towel. Cool completely for best results; leave in oven overnight. Refrigerate for several hours. Release the cake and invert onto cake plate.

Cream Topping:

  • 1 8-ounce tub Galaxy Nutritional Foods Veggie Plain Cream Cheese alternative

  • 12-ounce jar of Walden Farms marshmallow dip

  • 1 teaspoon vanilla extract

  • 3 tablespoons Stevia or sugar substitute

  • 1 to 4 tablespoons nondairy milk, as needed

Combine all ingredients for cream topping until desired consistency. Make with less nondairy milk for decorations around cake edge, more milk to spread across surface of the cake.

Galaxy Veggie Cream Cheese is a 100 percent nondairy cream cheese alternative made from a soy base, coconut and sunflower oils. It is the first product of its type that uses a nondairy culturing process to produce a true cream cheese?−like flavor and texture. It is also cholesterol free, vegan, gluten free and certified kosher. Found in the produce section of grocery stores nationwide, it is available in Classic Plain and Chive & Garlic ?flavors. The company is a leading producer of cheese alternatives.

Learn More

For information, coupons and recipes, visit www.galaxyfoods.com.

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Heart-Happy News About Good-For-You Food

(NAPSI)—The 10,000 baby boomers turning 65 each day—and their families—may be better able to keep active and strong with an oil change: a cooking oil change, that is.

Many choose canola oil because it’s a good source of omega-3 and monounsaturated fats but has zero cholesterol and trans fat.

The American Heart Association recommends monounsaturated and polyunsaturated fats as your primary source of dietary fat. Using canola oil can help prevent heart disease by reducing its risk factors.

Unlike trans fats and saturated fats, canola oil won’t increase your risk of developing atherosclerosis, or hardening of the arteries. In fact, it may help reduce your cholesterol levels. A study in the journal Nutrition, Metabolism and Cardiovascular Diseases showed that canola oil improved cholesterol profiles by lowering the amount of LDL, or “bad,” cholesterol.

Canola oil’s omega-3 fatty acids may benefit your brain and nervous system. The UCLA Brain Research Institute and Brain Injury Research Center found omega-3 fatty acids improved nervous-system activity, which translated into memory improvements and better academic performance in children.

Canola’s light taste makes it easy to use in many ways—as a spread, forsauteing, in salad dressings and in recipes such as this:

Stuffed Mini Bell Peppers
Yield: 4 servings

Ingredients:

  • 12 red, yellow and orange mini bell peppers

  • 4 Tbsp canola oil

  • 2 (3-inch) pieces day-old Italian bread with crusts, broken into 1-inch pieces

  • 2 garlic cloves

  • ½ cup fresh parsley or cilantro leaves

  • 1 tsp capers

  • ¼ tsp kosher salt

  • ⅛ tsp freshly ground black pepper

Directions:

Preheat oven to 450° F. Slice the tops off of the mini peppers and remove the seeds. Combine 2 tablespoons of the canola oil, bread, garlic, parsley, capers, salt and pepper in a food processor. Pulse to form a thin paste. If the mixture is runny, add more bread. If it is too thick, add more oil. Carefully stuff each pepper with the filling without puncturing the pepper. Fill each pepper to the top. Coat a small baking or loaf pan with 1 Tbsp of the oil. Lay the peppers in a single layer in the bottom of the pan. Drizzle the peppers with the remaining canola oil. Bake for 10 to 15 minutes on each side until the peppers are soft and slightly browned. Serve warm or at room temperature.

Learn More

For more recipes and information, visit www.northerncanola.com.

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What A Catch: Seafood Benefits Your Health

(NAPSI)—Here’s food for thought: Research shows that eating a variety of cooked seafood two to three times each week has healthy benefits throughout life. Pregnant and breastfeeding women are encouraged to eat more seafood because it boosts their babies’ brain development. For adults, eating the recommended amount of seafood helps protect against the No. 1 cause of death: heart disease. However, Americans, especially pregnant women, are not eating enough seafood. In fact, most people should at least double the amount of seafood they eat to meet the recommended amounts for the best possible health.

Recently, the World Health Organization and the Food and Agriculture Organization of the United Nations released a report that looked at the effects of eating or not eating seafood. The report said if pregnant and breastfeeding women don’t eat plenty of seafood, their babies might miss out on the best possible brain development. A low-seafood diet can also increase the risk of dying from heart disease. The U.S. government’s Dietary Guidelines for Americans recommend that all adults, including pregnant women, eat more seafood.

“Many studies have shown that seafood provides great health benefits in adults, such as reduced risk for heart disease,” said Dr. J. Thomas Brenna, Ph.D., professor of human nutrition at Cornell University. “It is particularly important for women to eat seafood during pregnancy to provide their developing babies with crucial nutrients. In fact, limiting or avoiding seafood when you’re pregnant can result in slower eye and brain development.”

These recommendations are based on the findings from hundreds of scientific studies and are supported by leading nutrition, public health and medical experts. But what the reports don’t do much of is tell Americans how to make this change and add more seafood to their diet. The good news is that there are easy ways to eat more seafood.

Chef and nutritionist Robin Miller, who is also the host of Food Network’s “Quick Fix Meals” and a best-selling author, agrees. “There are many easy, tasty ways that people can incorporate seafood into their diets,” says Miller. “One of my favorite seafood options is canned tuna or tuna in a pouch, as it is affordable and can be used to make a quick, low-calorie meal easily prepared at home.”

Miller’s new cookbook, “Robin Takes 5,” includes 500 recipes each with five ingredients or fewer and with 500 calories or less per serving. Robin recommends many different types of protein, and seafood is a key ingredient in many of the recipes, such as this one:

Tuna Pasta Salad with Roasted Red Peppers

Serves 4

Prep time: 10 minutes

Cooking time: 10 minutes

Ingredients:

  • 12 ounces spiral pasta

  • ½ cup light mayonnaise

  • 1 tablespoon Dijon mustard

  • 8 ounces light tuna in water (preferably from the pouch)

  • 1 cup diced roasted red peppers

Directions:

Cook the pasta according to the package directions. Drain and transfer the pasta to a large bowl. Whisk together the mayonnaise and mustard and add to the pasta. Stir to coat. Fold in the tuna and roasted peppers. Season to taste with salt and freshly ground black pepper.

To add more seafood to your diet and get its health benefits, try these tips:

• Swap Proteins—Replace the usual protein (such as beef or chicken) in your favorite recipes with seafood for a tasty twist. For example, try tuna in your tacos instead of beef.

• Incorporate Small Bites—Seafood doesn’t need to be your main dish; it can be part of snacks, appetizers, even breakfast. Try salmon on your bagel or crabmeat in your quiche.

• Go for Convenience—Busy people need quick solutions and seafood is full of nutrients, whether it is fresh, frozen or canned. So choose a convenient option that fits your lifestyle.

For additional recipes and tips about incorporating seafood into your diet, visit www.RobinTakes5.com and www.aboutseafood.com.

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