Tag: recipes

How to Bake Healthier Treats

June 14, 2016MBEhleAdvice, Cookout, DIY, Food, Recipes

Baking can be a relaxing and rewarding pastime that parents can share with their children. Baking promotes a variety of skills, including the ability to follow instructions and make measurements. Baking also employs mathematics, making baking a rather delicious science experiment. Perhaps one of the few pitfalls of baking is indulging in too many sweet treats when taste testing and then enjoying the fruits of your labors.

But bakers concerned about their health can substitute healthy ingredients when recipes call for foods bakers would prefer to avoid. The following ingredients can make healthy additions to baked-good recipes without sacrificing flavor.

· Whole wheat flour: Flour is at the heart of many baking recipes, including those for cakes, cookies and pies. Refined white flour may not be the healthiest ingredient, so try whole wheat flour, which is full of nutrients and an extra dose of fiber. Fiber can help lower the risk for heart disease and diabetes. Try slightly less than one cup of whole wheat flour for regular flour as a swap if a recipe calls for one cup of flour.

· Fruit puree: When a recipe calls for oil, margarine, butter or shortening, consider replacing such ingredients with fruit purees, which often add moisture and texture just as well but without the same amount of calories. Applesauce and prunes can be helpful in chocolate dishes. Pumpkin or sweet potato are other purees that can add a nutritional boost as well.

· Greek yogurt: Greek yogurt is a powerhouse of protein and flavor with relatively few calories per serving. It can make a super substitution in recipes for things like sour cream, buttermilk or even cream cheese.

· Applesauce: Believe it or not, unsweetened applesauce also can replace some or all of the sugar in a recipe. When doing a 1:1 ratio swap, reduce the amount of liquid in the recipe by 1/4 cup.

· Marshmallow or meringue: Ever check the nutritional information for many store-bought cake frostings? They pack a considerable amount of calories, sugar and fat. Some also are made with hydrogenated oils. Consider using a marshmallow fluff or homemade meringue to top cupcakes or decorate cookies.

· Stevia: Stevia is an herbal plant that grows primarily in South America. Stevia has a long history as a sweetener in that area, and now has become a popular sugar substitute elsewhere. Stevia is an all-natural, no-calorie, no-carbohydrate sweetener. The FDA approved only the purified form of stevia, called stevioside. Remember to check each brand’s sugar-to-stevia ratio to make sure you get the right measurements for your recipe.

· Egg whites: Replace a whole egg in a recipe with two egg whites or 1/4 cup of egg substitute.

· Chocolate nibs: Nibs are processed morsels that do not have the same amount of added sugar as many chocolate chips. Dark chocolate nibs can provide a healthy dose of antioxidants as well.

· Evaporated skim milk: Try evaporated skim milk in place of heavy cream to make whipped cream for a low-fat option.

Baking brings family together, and the treats prepare can make an enjoyable finale to a great meal. With healthy substitutions, any recipe can be altered for the better.

TF162879

Tips for Perfectly Grilled Vegetables

June 9, 2016MBEhleAdvice, Cookout, Food, Grilling, Recipes

One of the highlights of the summer season is the incredible bounty of fresh produce, and grilling these vegetables gives them a smoky, delicious dimension. Chef BBQ Naz, a grilling expert from Broil King, shares some simple tips for flavor perfection.

* When preparing vegetables, slice them to expose as much of the vegetable to the grill surface as you can.

* Coat vegetables with olive oil before placing them on the grill. This will help prevent them from sticking to the grill.

* Use the right tool for the job. Accessories like grill toppers and skewers are perfect for keeping smaller foods like cherry tomatoes and onions from rolling around or falling through the grate.

* Don’t leave vegetables unattended. Vegetables are delicate and can easily overcook if not monitored.

* Grill extras. Leftover grilled vegetables are great in soups, salads, sandwiches and on pizzas and pasta.

When grilling vegetables, consider this popular recipe.

Grilled Zucchini Rolls

Ingredients

3 medium zucchinis, sliced 1/4-inch thick, lengthwise

1 tablespoon olive oil

4 ounces chevre (soft goat cheese), at room temperature

Pinch of freshly ground black pepper

Pinch of kosher salt

2 tablespoons sun-dried tomatoes, oil-packed and minced

1 teaspoon oil from the sun-dried tomatoes

1 teaspoon fresh thyme, minced

2 tablespoons Parmesan cheese, freshly grated

Directions

Preheat the grill on medium.

Brush both sides of sliced zucchini with olive oil and sprinkle with salt. Place on the grill and cook for 4 minutes per side.

When cooked, set on a wire rack to cool.

In a small bowl, combine the chevre, salt, pepper, sun-dried tomatoes, oil and thyme.

Using a small spatula, spread the cheese mixture thinly over one side of the zucchini. Lightly roll the zucchini, and place seam side down on a small, parchment-lined baking sheet. Sprinkle with Parmesan cheese. Place baking sheet on top rack of the grill for 15 minutes.

Remove to a platter and serve.

Additional recipes and a complete vegetable grilling guide can be found at www.broilkingbbq.com.

EL146318

5 Simple Tips to Get Dinner on the Table

May 19, 2016MBEhleAdvice, Cookout, Food, Grilling, Organize, Produce, Recipes

The challenge working parents face in maintaining work-life balance is often compared to a juggling act. Finding time together, especially on weeknights when family schedules tend to be hectic, is no small task.

But finding time together, particularly at the dinner table, can pay a host of dividends. According to the Family Dinner Project, studies have linked regular family dinners with higher grade-point averages and self-esteem in children, as well as lower rates of obesity and eating disorders in both children and adolescents.

Cook, writer, activist and mother of two Katie Workman knows full well how difficult it can be to make nightly dinners together part of a family’s routine. But Workman, whose latest book, “Dinner Solved!” (Workman Publishing), provides 100 family-friendly recipes and variations to ensure that everyone at the table is happy, relishes the opportunity to help others make family dinners a fun part of their nightly routines.

“Many of us put so much pressure on ourselves when it comes to family meals,” says Workman. “But when we ease up on that pressure, dinner actually seems to happen more often, and the meals are a lot more fun.”

To help even the busiest moms and dads find time for family dinners, Workman offers the following tips so parents can produce weeknight meals the whole family can enjoy.

1. Less is more

Don’t make yourself crazy trying to master a recipe with an endless ingredient list on a Wednesday night. Weeknight meals don’t have to be perfect or exotic. Even the simplest recipes can make for delicious meals.

2. Change it up

Skip those time-consuming, last-minute trips to the grocery store for missing ingredients by replacing them with something similar that you already have on hand.

3. Elevate your meal from simple to sophisticated

Pairing weeknight meals with the perfect wine can elevate midweek meatballs to something more memorable. Versatile and budget-friendly, Greystone Cellars® wines are approachable and easy to drink. Since 1995, Markham Vineyards has been producing a small amount of Greystone Cellars wines exclusively for the Culinary Institute of America, which receives a portion of the proceeds for each Greystone Cellars bottle sold. Befitting their connection to the CIA, Greystone Cellars wines enhance any meal, making them ideal options for cooks whose weekly meal schedule includes pasta, pork chops and everything in between.

4. Get a head start on prep work

Whenever possible, reduce the stress of weeknight meals by doing some of your meal prep long before dinnertime. Chop veggies for the week on Sunday nights or take a few minutes each morning to gather ingredients for that night’s meal.

5. Make it a family affair

Make weeknight meals more fun by involving the whole family. Parents can let the kids peel carrots or measure rice or perform other age-appropriate activities.

Nightly family dinners help families build stronger bonds, and weeknight meals need not be lavish undertakings. Learn more about Greystone Cellars wines at www.greystonecellars.com.

Delicious and easy-to-prepare, this recipe for “Maple-Barbecue Pork Meatballs” from Katie Workman’s “Dinner Solved!” makes the perfect weeknight family meal. Pile them on rice or couscous or quinoa with a few extra spoonfuls of barbecue sauce for an easy and different weeknight dinner.

Maple-Barbecue Pork Meatballs

Serves 6

3/4 cup panko bread crumbs

1/2 cup barbecue sauce, plus more for dipping if you like

1/2 cup grated peeled apple

1/3 cup minced onion

1 large egg, lightly beaten

Kosher or coarse salt, to taste

1 tablespoon maple syrup

11/2 pounds ground pork

1. Preheat the oven to 375°F. Lightly oil a rimmed baking sheet.

2. Combine the bread crumbs, barbecue sauce, apple, onion, egg, and salt in a large bowl. Add the maple syrup and stir to blend. Add the pork and combine well using your hands, but try not to squeeze the mixture too much. Form 1-inch-round meatballs and place them on the baking sheet.

3. Bake the meatballs until cooked through, 16 to 20 minutes. Serve hot, with extra barbecue sauce on the side.

EL166157

Make a Lunch Kids Will Devour

May 8, 2016MBEhleUncategorized

Children can be picky eaters, making it challenging for parents to find foods their kids will consume. Family dinners are challenging enough, but lunches kids will love can be even more difficult to come by.

Parents can prepare lunches kids are certain to devour by thinking outside of the traditional lunch box. Using some creativity and building off of kids’ favorite foods is the key.

Make it miniature

Mini versions of kids’ favorite foods can be entertaining and entice children to try things they normally wouldn’t. If it’s fun-sized, it can be swallowed in one bite. Think about mini sandwiches cut into fun shapes with a cookie cutter. Or use little condiment cups to hold chicken salad, soup or yogurt.

Offer variety

Give kids a bit of a buffet inside of their lunches. This way, if something isn’t tickling their taste buds, they still have other healthy options at the ready. This technique also ensures that kids will not get hungry after skipping meals. Lunch buffets do not have to be complicated. Include half of a sandwich, a piece of fruit or an applesauce cup, some trail mix, and a granola bar. Look for complex carbohydrates and protein so that little bellies will feel full.

Go with what works

If a child really enjoyed the previous night’s dinner, offer up a repeat for lunch the next day. Some schools have a microwave where hot foods can be reheated. If that’s not available, invest in a thermos or a durable, insulated container that can keep the foods at a comfortable temperature. Lunchtime at school occurs not too far into the day, and it’s feasible that food can still be warm if heated right before leaving the house.

Sneak in some nutrition

If kids are bound to eat the same thing over and over again, mix it up in subtle ways. Add a slice of tomato to a plain cheese sandwich and serve it on whole-wheat bread for added nutrition. Blend cauliflower into mac-and-cheese so it’s barely noticeable. Add flavor to lunch meats with a piece of bacon. Bake up nutritious cereal bars on your own that pack a nutritious punch and could have pureed fruit as the base.

Breakfast for lunch

Most kids go ga-ga over breakfast foods. Use that to your advantage, sending them in with egg-bacon-cheese bagel sandwiches, or some cereal to which they can add milk bought from the cafeteria. Thin pancakes can be rolled and stuffed with fruit in a crêpe style that makes for a tempting treat.

Rely on school lunch

School lunches shouldn’t be dismissed. When the pantry and refrigerator simply aren’t offering up the right inspiration, let children try something provided by their schools. They may like the menu, and that will save you time and effort in the morning. Plus, many school lunches are designed to be nutritionally balanced.

Picky eaters frequently make meal creation challenging. However, with some ingenuity, kids’ lunches can be enjoyed and savored.

EL166149

Warm Up With Wild Rice Soup!

January 5, 2016MBEhleAdvice, Cookout, DIY, Recipes

Soup is an ideal meal on cold winter days. One of the best things about soup is its versatility. Soup makes a great entree, and it also can serve as a warming appetizer or a delicious side dish. Soup also knows no bounds with regard to ingredients, making it a meal that can be enjoyed several times per week without boring the taste buds. Those who need to warm up this winter may want to try the following recipe for “Minnesota Wild Rice Soup” courtesy of The Culinary Institute of America’s “Book of Soups” (Lebhar-Friedman).

Minnesota Wild Rice Soup

Makes 8 servings

2 tablespoons unsalted butter
3 carrots, finely diced
2 leeks, white and light green parts, finely diced
2 celery stalks, finely diced
1/4 cup all-purpose flour
2 quarts Chicken Broth (see below)
3/4 cup wild rice
1/2 teaspoon salt, or to taste
3/4 cup heavy cream, hot
3 tablespoons dry sherry
1/4 cup minced chives
3 tablespoons chopped parsley

Heat the butter in a soup pot over medium heat. Add the carrots, leeks and celery. Cook until softened, about 5 minutes.
Reduce the heat to low, add the flour, and stir well. Cook gently, about 3 minutes, stirring constantly.
Add the broth gradually, whisking well with each addition to eliminate flour lumps. Bring to a simmer.
Add the wild rice and salt. Continue to simmer until the rice is tender but still somewhat chewy, about 45 minutes.
Stir in the heated cream and sherry. Season with salt. Serve in heated bowls, garnished with chives and parsley.

Chicken Broth

Makes about 2 quarts

4 pounds stewing hen or chicken parts or meaty bones, such as backs and necks
3 quarts cold water
1 large onion, diced
1 carrot, diced (about 1/3 cup)
1 celery stalk, diced (about 1/2 cup)
5 to 6 whole black peppercorns
3 to 4 parsley stems
1 bay leaf
1 sprig fresh thyme
11/2 teaspoons salt, or to taste

Place the chicken and water in a large pot (the water should cover the chicken by at least 2 inches; add more if necessary). Bring the water slowly to a boil over medium heat.
As the water comes to a boil, skim any foam that rises to the surface. Adjust the heat once a boil is reached so that a slow, lazy simmer is established. Cover partially, and simmer 2 hours, skimming as often as necessary.
Add the remaining ingredients. Continue to simmer, skimming the surface as necessary, until the broth is fully flavored, about 1 hour.
If using hen or chicken parts, remove them and cool slightly. Dice or shred the meat, and reserve to garnish the broth or save for another use. Discard the skin and bones.
Strain the broth through a fine sieve or cheesecloth-lined colander into a large metal container. Discard the solids.
If you are using the broth right away, skim off any fat on the surface. If you are not using the broth right away, cool it quickly by transferring it to a metal container (if it’s not in one already) and placing the container in a sink filled with ice-cold water. Stir the broth as it cools, and then transfer it to storage containers. Store in the refrigerator, up to 5 days, or in the freezer, up to 3 months. Label and date the containers clearly before putting them into the freezer.

PC161809

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