EDIBLES

Celebrate family and food

Published

2 years ago

10/27/2021

(Family Features) Family traditions and in-person connections are important parts of gatherings of loved ones, and many of those get-togethers are centered on food. The entire family coming together around a table covered with warm, delicious food to share stories and create new memories is what makes mealtime special.

Forty chefs from around the nation came together to create “Come to the Table,” which offers a delicious mix of cuisines from a variety of cultures, including this sampling of classic family favorites, sweet indulgences and family-style creations all inspired by what family means to each chef.

“Sales from this book will directly benefit the families we serve, so we are so grateful for each and every chef that has offered their time and talent to this cookbook,” said Jill Cumnock, CEO of Ronald McDonald House of Dallas. “The way ‘Come to the Table’ has been created reminds me of a recipe that culminates in a feast for the senses. We can’t think of a better way to celebrate our 40th anniversary, particularly at a time when families are starting to reunite after the pandemic forced so many apart.”

Visit rmhdallas.org for more information and to order the cookbook.

Baked Stuffed Pasta Shells

Recipe courtesy of chef Kevin Curry
Servings: 6-8

6 ounces jumbo pasta shells
2 tablespoons olive oil
1 tablespoon fresh garlic
1 medium onion, diced
5 portobello mushroom caps, gills removed then diced
1 pinch sea salt, plus additional, to taste
1 pinch pepper, plus additional, to taste
2 cups shredded kale
3 tablespoons water
15 ounces skim milk ricotta cheese
4 tablespoons pesto
1 tablespoon The Fit Cook Land spice blend
1 1/2 cups reduced-fat marinara, divided
1 1/2 cups reduced-fat mozzarella
fresh herbs, for garnish

Preheat oven to 420 F.

Bring pot of salted water to boil. Cook pasta shells according to package instructions. Drain then set aside.

Heat pot or cast-iron casserole dish over medium heat. Once hot, add oil, garlic, onion and mushrooms. Add pinch of sea salt and pepper as it cooks. Cook until onions turn brown and mushrooms shrink in size, about 3-5 minutes. Empty contents and set aside.

Place pot back over heat. Add shredded kale and water to create steam. Toss kale in pot until it turns vibrant green; set aside to cool.

In large bowl, mix ricotta cheese with mushroom mixture, kale, pesto and spice blend.
In casserole dish, spread about 1/2 cup marinara on bottom. Then one-by-one, stuff each pasta shell with approximately 2 tablespoons ricotta mixture and add to casserole dish. Repeat with remaining shells.

Cover shells with remaining marinara and mozzarella cheese. Cover casserole dish with foil and bake 20 minutes. During final 5 minutes, remove foil so mozzarella can brown.

Garnish with fresh herbs and salt and pepper, to taste.

Green Curry

Recipe courtesy of chef Nikky Phinyawatana
Servings: 2

2 cups fresh spinach
1 cup water
1 tablespoon vegetable oil
2 tablespoons green curry paste
8 ounces skinless, boneless chicken, beef or pork, sliced thin
1 small Japanese purple eggplant
2 cups coconut milk
4 teaspoons granulated sugar
1/2 teaspoon salt
1/2 cup bamboo shoots, sliced
1/4 medium red bell pepper, sliced thin
8-10 Thai basil leaves, plus additional, for garnish, divided
2 cups cooked jasmine rice

In blender, blend spinach and water until mixture turns green and no leaves are visible.

In medium saucepan over medium-high heat, heat oil. Add green curry paste and stir to release fragrance, about 10 seconds.

Add protein and cook 3-5 minutes.

Add blended spinach water, purple eggplant, coconut milk, sugar and salt. Bring to boil. Add bamboo shoots and red bell pepper. Simmer 10 minutes.

Stir in basil leaves and turn off heat.

Serve with jasmine rice and garnish with additional basil leaves.

Daddy’s Birthday Flan

Recipe courtesy of chef Ninamarie Bojekian Mendoza
Servings: 10-12

Caramel Sauce:

1 cup granulated sugar
1/4 cup water

Cake:

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, at room temperature
3/4 cup granulated sugar
2 large eggs
1/2 teaspoon vanilla extract
3/4 cup buttermilk
3 tablespoons rainbow sprinkles (optional)

Flan:

4 large eggs
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
1 tablespoon vanilla extract
ground cinnamon, to taste

In saucepan, heat granulated sugar and water over medium-low heat until melted.
Preheat oven to 350 F.
Grease and flour 9-inch Bundt pan. Set aside.
When sugar liquifies and turns golden brown, remove from heat and use silicone spatula or whisk to stir. While stirring, quickly pour into prepared Bundt pan.
To make cake: In large bowl, sift flour, baking powder, baking soda and salt. Set aside.
In another bowl, use hand mixer on medium speed to beat butter and sugar, about 3 minutes, until fluffy. Add eggs and vanilla. Beat well.
On low speed, gradually beat in flour mixture and buttermilk until combined.
Fold in rainbow sprinkles, if desired.
Pour batter into pans over caramel sauce.
To make flan: In blender on high speed, blend eggs, sweetened condensed milk, evaporated milk and vanilla until well combined.
Gently pour through strainer and onto prepared cake batter.
Sprinkle cinnamon on top.
Place pan in water bath by putting it in larger baking dish, roasting pan, hotel pan or similar. Pour hot water halfway up sides to create water bath.
Bake approximately 1 hour. Cake should be golden brown and jiggle when shaken when done.
Remove cake from water bath and cool on rack 10 minutes.
Run knife or spatula carefully around edges to separate. Place plate on top of cake and, while holding it, flip over carefully and quickly.
Refrigerate at least 1 hour or overnight before serving.

Photo courtesy of Ink Phinyawatana (Green Curry)

SOURCE:
Ronald McDonald House of Dallas

EDIBLES

Empower yourself with nutrition know-how

Published

3 weeks ago

04/03/2024

bowienews

(Family Features) Eating a balanced diet with fruits, vegetables, whole grains, dairy and proteins is a crucial first step toward a healthy life.

Even with hectic schedules and convenience foods readily available, it’s important to incorporate habits like regular family meals and meal planning so you have a variety of better-for-you snacks and recipes on hand. Also important is leading by example and modeling healthy eating habits to help improve overall nutrition for you and your family members, especially children.

If you are looking for ways to make nutrition fun, the experts at Healthy Family Project, along with its fruit and vegetable partners, are offering an online nutrition resource center as part of Mission for Nutrition 2024.

Geared toward dietitians, nutrition professionals and anyone involved in nutrition education, the resource center is a one-stop shop to make nutrition education fun and inspiring, featuring more than 600 dietitian-approved recipes; tips to pick, prepare and store more than 50 fruits and vegetables during every season; a podcast, e-cookbook and monthly newsletter; and free downloadables, infographics, activities for kids and more.

Dietitians and nutrition professionals can sign up to receive this year’s Mission for Nutrition kit, which is full of resources to use in classrooms, in-store with customers or wherever they’re supporting nutrition education. Available by request only, the kit includes a roll of “I’m a Healthy Eater” stickers, seasonal counter cards, mini magazines, demo ideas, a Healthy Family Project spatula and additional resources and information from produce partners.

As part of the mission, the partner brands are making a donation to improve access to fresh produce in schools through the Foundation for Fresh Produce.

To find more resources, tips and recipes to encourage proper nutrition, visit HealthyFamilyProject.com.

Photo courtesy of Shutterstock

SOURCE:
Healthy Family Project

EDIBLES

Get creative with Easter sweets

Published

4 weeks ago

03/27/2024

bowienews

Kid-friendly crafts that bring loved ones together

(Family Features) Holiday hams and deviled eggs may take center stage at Easter gatherings, but edible crafts offer a reminder of the magic of the season that’s found in moments spent together. Simple recipes that call for a dose of creativity are perfect ways to bring the kids to the kitchen, made even easier when all that work leads to sweet treats.

While plastic eggs may have led to a decline in good, old-fashioned egg-dyeing, there are still fun ways to bring crafts back to Easter celebrations. Consider these Kids Krafty Easter Cake Pops, which call for little ones to help dip seasonal shapes in chocolate, use cake molds and more.

Children of virtually any age can relish in the joys of using cookie cutters and decorating Easter Sugar Cookies, all with a little supervision and short list of instructions. This version shows how to make the cookies and homemade icing so you can create any color you desire for maximum creativity.

Remember, these delicious crafts don’t have to be perfect – having fun and making memories that last a lifetime are what make Easter truly special.

Visit Culinary.net to find more Easter inspiration and recipes from “Cookin’ Savvy.”

Kids Krafty Easter Cake Pops

Recipe courtesy of “Cookin’ Savvy”

1 box cake mix
1 can frosting
1 bunny chocolate mold
1 cakesicle mold
ice pop sticks
1 bag white chocolate chips or melting chips
cake pop sticks
1 bag orange melting chips
2 tablespoons canola or coconut oil, divided
1 bag green melting chips
pastel sprinkles
1 piece hard foam (optional)
edible markers

Bake cake according to package instructions and let cool completely.
Crumble cake and mix with 1/2 can frosting until dough forms. Add more frosting, if needed. Using small cookie scoop, form dough into balls and set aside. Place dough in bunny molds then pop out and set aside with balls. Place dough in cakesicle mold, insert ice pop stick in each slot and freeze 5-10 minutes.
Melt handful of white melting chips. Stick tip of each cake pop stick in chocolate then insert into every cake ball and bunny until each has one stick. Set aside to dry.
Remove cakesicles from freezer and pop out of molds. In bowl, melt orange melts then mix in 1 tablespoon oil and transfer to cup. Dip cakesicles and scrape off excess using rim of cup. Place on parchment paper to dry.
In bowl, melt green melts then place in zip-top or piping bag. Cut tip off bag, pipe carrot leaves onto piece of parchment paper and let dry.
Melt remaining white melts and mix in remaining oil. Transfer to cup and dip ball-shaped cake pops and bunnies then tap stick on edge of cup to remove excess.
Over separate bowl, sprinkle ball-shaped pops with pastel sprinkles. To keep ball shape, let dry by sticking in piece of hard foam. Bunnies can dry face side up on parchment paper. After bunnies are dry, use edible markers to make face and color in ears.
When carrots and leaves are dry, remelt orange melts and place in piping or zip-top bag. Cut off tip and drizzle orange over carrots. Add small line of orange on each ice pop stick and place leaves on each stick. Let dry.

Easter Sugar Cookies

Recipe courtesy of “Cookin’ Savvy”

Icing:

1/3 cup meringue powder
1/2 cup warm water, plus additional for thinning (optional), divided
3 tablespoons vanilla
1 bag (2 pounds) powdered sugar
2 tablespoons corn syrup
assorted food coloring

Cookies:

2 sticks unsalted butter, at room temperature
1 cup sugar
1 egg
1 tablespoon vanilla
2 teaspoons baking powder
1 dash salt
3 cups all-purpose flour

To make icing: Mix meringue powder, 1/2 cup warm water, vanilla, powdered sugar and corn syrup. Separate into bowls and add food coloring; mix with water, as needed, to thin for piping.
To make cookies: Heat oven to 350 F.
Cream butter and sugar. Mix in egg, vanilla, baking powder and salt. Mix in flour 1 cup at a time to form dough. Roll dough out to 1/4-1/2-inch thickness.
Cut into shapes, place on baking sheet and freeze 10 minutes. Bake 8-12 minutes. Cool completely before icing.
Place icing in zip-top or piping bags and cut off tips. Put cookies on parchment paper. Trace outline first then fill in middle. Use toothpicks to smooth out.
Let dry 6 hours and finish decorating with different icing colors or edible markers.

SOURCE:
Culinary.net

EDIBLES

Go big with a yummy bread bowl

Published

1 month ago

03/20/2024

bowienews

(Culinary.net) Perfect for afternoon snacking or as an appetizer, this Spinach-Ham Dip is warmed inside a bread bowl and can be served with bread cubes, crackers or tortilla chips.

Find more snack ideas at Culinary.net.

Watch video to see how to make this recipe!

https://youtube.com/watch?v=GaExt5fBAQs%3Fmodestbranding%3D1%26rel%3D0%26showinfo%3D0

Spinach-Ham Dip

2 cups ricotta cheese
1 cup sour cream
1 package (10 ounces) frozen spinach, thawed and squeezed dry
1/4 pound ham, cubed
3/4 cup shredded Parmesan cheese
2 green onions, thinly sliced
1 round bread loaf (16 ounces), unsliced

Heat oven to 350° F.
In medium bowl, blend ricotta cheese and sour cream until smooth. Add spinach, ham, Parmesan cheese and green onions; mix until blended.
Cut 1-2-inch diameter circle out of top of bread loaf. Reserve top. Remove bread inside loaf, leaving about 1 inch along sides. Pour cheese mixture into bread bowl. Replace top. Cover bread loaf in aluminum foil and bake 60 minutes, or until warmed through.
Take bread removed from inside bread bowl and cut into dipping sized chunks.
Remove bread from aluminum foil and place on platter. Scatter bread chunks around bread bowl to use for dunking in cheese sauce.

SOURCE:
Culinary.net