EDIBLES
Pique your culinary curiosity with these trends
(Family Features) Forget the rules and restrictions. Today’s food trends are about enjoyment and simplicity, from decadent flavors your taste buds can’t wait to explore to convenient packaging that makes it incredibly easy to eat no matter where or when you make time to dine.
Whether you’re a foodie keeping tabs on the latest culinary trends or an everyday eater with a dose of culinary curiosity, these trends can give you something to chew on.
Unique Herbs and Spices
Most often associated with salad dressings and hummus as a flavor additive, tahini has stepped beyond just savory foods and has found its way into many new dishes, including desserts and cocktails. From ice cream and milkshakes to muffins, cookies and other baked goods, this toasted ground sesame seed spread used in Middle Eastern and Mediterranean cuisine can also be added as an alternative to nearly any dish that calls for peanut butter.
On the Go
For most people, a busy day is just part of the program. Even if you take your hectic lifestyle in stride, chances are it affects your eating habits to some extent. Fortunately, you’re not alone and conveniently packaged foods can make eating on the go tasty and enjoyable. The options are even crossing into areas traditionally reserved for a sit-down meal, such as Aunt Jemima’s Pancake on the Go Cups, which offer a soft and fluffy texture like the typical pancake in Chocolate Chip or Buttermilk & Maple flavors. They’re surprisingly simple to prepare; just add water, stir and microwave for a pancake in a cup that you can enjoy from anywhere. Learn more at auntjemima.com.
Ugly Eats
Save your judgment for someplace else; ugly produce is actually in vogue. A growing number of chefs and brands are promoting recipes made with ugly foods – usually produce that is perfectly useful and edible but likely to be overlooked at the store due to a physical imperfection. Think oddly shaped tomatoes or a smaller melon than you might not normally choose. Often those options are offered at a discount and it’s a savvy way to reduce food waste.
Hot and Spicy
Palettes are growing ever-adventurous, and that means flavors that pack a strong punch are gaining traction. If you’re not sure your taste buds are up to the challenge, try adding some spice to a familiar dish like rice or pasta. For example, you can find a spicy take on Rice a Roni, Pasta Roni and Quaker Instant Grits with Jalapeno Cheddar varieties, which include cheddar cheese and real jalapeno bits that leave lingering heat. Include these as the perfect side for your next taco night or try in place of mashed potatoes for an extra kick. Find more spicy ideas for dinner at ricearoni.com.
Move Over, Meat
Opting for more plant-based foods in place of meat no longer means forgoing those flavors and textures. While not a completely new trend, plant-based and blended burgers and sliders have become more mainstream and found places on menus at restaurants nationwide with more people (even non-vegans) searching for a break from meat or ways to add flavors like mushrooms into meals and snacks.
Salty-Sweet Flavors
Sweet-meets-salty combos are hardly new, but products featuring this blend are showing up in more and more places, including at the breakfast table. Sea salt is a perfect match for the sweetness of chocolate or caramel; it adds a rich depth of flavor that strikes a balance between too sweet or too salty. Start the day off with an option like Quaker’s Cocoa & Sea Salt Instant Oatmeal, which contains 100% whole grains, no high-fructose corn syrup, no artificial preservatives, no artificial sweeteners, no artificial flavors and no added colors. Explore additional ideas to sweeten your breakfast plans at quakeroats.com.
Photo courtesy of Getty Images
SOURCE:
Aunt Jemima
Rice a Roni
Quaker Oats
EDIBLES
A sweet, savory, simple holiday side dish
(Culinary.net) No matter what your main course looks like at the holidays, this Asparagus with Cranberry Sauce offers a sweet yet savory complement. Plus, the surprise pop of flavor and color are perfect for a festive tablescape. Find more easy holiday recipes at Culinary.net.
Asparagus with Cranberry Sauce
Recipe courtesy of “Cookin’ Savvy”
Servings: 6
- 1/2 pound bacon
- 1 tablespoon butter
- 1 tablespoon garlic powder
- salt, to taste
- pepper, to taste
- 1 bunch fresh asparagus
- 1 can (14 ounces) whole cranberry sauce
- 1 tablespoon brown sugar
- 2 tablespoons balsamic vinegar
- Using kitchen shears, cut bacon into pieces then fry in skillet. Drain and set aside.
- In same skillet, add butter and garlic powder. Add salt and pepper, to taste. Saute asparagus then add bacon back to pan.
- In saucepan over medium heat, heat cranberry sauce, brown sugar and balsamic vinegar.
- Place asparagus on platter and pour sauce on top.
SOURCE:
Culinary.net
EDIBLES
Cozy, comforting recipes to take on the cold
(Family Features) If blustery conditions are giving you the blues, come inside from the cold for a winter warmup in the comfort of your own kitchen. Cold-weather favorites that are baked, roasted or slow cooked are usually equal parts easy, delicious and filling, making them perfect solutions for chilly, snowy days.
Add a bit of comfort to your weeknight menu with this Loaded Chicken Bake that’s ready in about half an hour. A short list of ingredients and allowing your oven to do most of the work for you mean it’s ideal for saving time (and money at the grocery store) while still satisfying winter appetites.
Serving as the hearty base is READ German Potato Salad, made with thinly sliced potatoes and bacon in a traditional sweet-piquant dressing. While it’s delicious when served chilled, heated or at room temperature on its own, it can also be the star of the show in family meals.
For another true cent saver, try Oven-Roasted Sweet Potatoes and Beets. This savory side dish highlights the flavors of the season in a recipe that’s as easy to assemble as it is to enjoy with loved ones.
Picked and packed at peak ripeness, antioxidant-rich Aunt Nellie’s beets are pickled with a delicate balance of sweetness and vinegar for a homemade flavor that’s perfect in this roasted side that can accompany winter meals of all sorts. Versatile jarred whole pickled beets are always in season, meaning you can enjoy them chilled, warmed or worked into recipes.
Find more favorite wintertime recipes by visiting READSalads.com and AuntNellies.com.
Loaded Chicken Bake
Recipe courtesy of Hungry In LA
Prep time: 20 minutes
Cook time: 15 minutes
Servings: 8
- Nonstick cooking spray
- 2 cans (15 ounces each) READ German Potato Salad
- 4 cups shredded rotisserie chicken or other cooked chicken
- 1/2 cup heavy cream
- 1/4 teaspoon salt
- 1/4 teaspoon finely ground black pepper
- 3/4 cup shredded sharp cheddar cheese
- 1/4 cups crumbled, cooked bacon
- French fried onions (optional), plus additional for serving (optional), divided
- Preheat oven to 375 F.
- Lightly coat 9-by-13-inch baking dish with nonstick cooking spray.
- Spread German potato salad evenly in dish. Top evenly with chicken.
- In small bowl, stir heavy cream, salt and pepper. Pour mixture over chicken.
- Sprinkle with cheese, bacon and onions, if desired.
- Bake 15 minutes, or until casserole is bubbly. Let stand 10 minutes. Top with additional onions, if desired.
Oven-Roasted Sweet Potatoes and Beets
Servings: 4
- 1 jar (16 ounces) Aunt Nellie’s Whole Pickled Beets
- 2 large sweet potatoes (about 1 pound) peeled and cubed (1/2-3/4-inch cubes)
- 2-3 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 red onion, sliced about 1/4-inch thick
- 2 fresh rosemary sprigs, plus additional for garnish
- Preheat oven to 400 F. Drain beets. Discard liquid or save for another use.
- In large bowl, toss sweet potatoes, olive oil, salt, pepper and onion until coated.
- Place silicone mat on baking sheet or line with aluminum foil.
- Pour contents of bowl onto baking sheet in single layer. Remove rosemary from stems; sprinkle over vegetables. Bake 30 minutes until potatoes are almost tender.
- Add beets to baking sheet. Return to oven 10-15 minutes, or until potatoes are fork-tender and beginning to brown. Garnish with additional rosemary, if desired.
SOURCE:
Seneca Foods
Seneca Foods
EDIBLES
Please pumpkin lovers with a twist on a fall favorite
(Family Features) Apple, cherry and blueberry crumbles may get all the adoration, but when fall comes around, you may as well lean into the flavor of the season: pumpkin. This simple dessert satisfies the sweet tooth with some fiber to boot.
Discover more desserts designed for pumpkin lovers at Culinary.net.
Pumpkin Crumble
Recipe courtesy of “Cookin’ Savvy”
Servings: 8-12
- 1 can pumpkin
- 1 can evaporated milk
- 1 cup brown sugar
- 2 eggs
- 1 tablespoon pumpkin spice
- 1 teaspoon cinnamon
- 1 box cake mix (yellow, white or spice)
- 3/4 cup chopped pecans
- 3/4 cup chopped white chocolate chips
- 1 1/2 cups melted butter
Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons sugar
- Heat oven to 350 F.
- In bowl, mix pumpkin, evaporated milk, brown sugar, eggs, pumpkin spice and cinnamon. Pour into greased 9-by-11-inch baking dish.
- In separate bowl, mix cake mix, pecans and white chocolate chips. Sprinkle over pumpkin mixture. Pour butter evenly over top. Do not mix or stir. Bake 1 hour.
- To make whipped cream: Using hand mixer, whip heavy whipping cream and sugar until thick.
- Serve crumble with whipped cream.
SOURCE:
Culinary.net
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