EDIBLES

Beef up your menu with a trendy twist on sushi

Published

5 years ago

03/18/2020

(Family Features) Tantalizing taste buds with the latest in trendy foods can be a fun way to bring the whole family to the table for meals together. Combining familiar flavors with a new preparation method, for example, is one way to add flair to dinners at home.

An innovative sushi-style concept, “beefshi” features convenient beef products like pastrami, roast beef, summer sausage, hot dogs, corned beef or bologna prepared in rolls with rice and vegetables. Because recipes like Reuben Roll, Taco Maki, New York Deli Roll and Muffarolletta can be enjoyed individually as appetizers or grouped together for a full meal, these dishes can provide a variety of solutions from entertaining a crowd to simply feeding your family.

Find more information and recipes at beefshi.com.

Reuben Roll

Recipe courtesy of the North American Meat Institute on behalf of the Beef Checkoff
Yield: 2 rolls (16 pieces)

Hand Vinegar:

1 cup water
1/4 cup rice vinegar

Rolls:

12 thin slices pastrami
3 cups sushi rice
1 teaspoon caraway seeds
2 sheets nori
4 thin slices Swiss cheese, cut into slivers
1 1/4 cups sauerkraut, rinsed, drained and squeezed dry
Russian dressing

To make hand vinegar: In small bowl, stir water and rice vinegar.
To make rolls: Lay sushi mat on clean surface and cover with plastic wrap. Lay six slices pastrami on mat lengthwise. Moisten hands with hand vinegar and shake off excess. Spread 1 1/2 cups rice across pastrami, leaving 1 inch empty at farthest end. Sprinkle rice with caraway seeds. Turn nori over so rice side is down.
Cover half the pastrami crosswise with two slices cheese and half the sauerkraut.
Securing meat and cheese with fingers, use thumbs to push end of mat up and over filling until edge of nori meets rice on opposite side. Press firmly on roll.
Lift top of mat and roll firmly until tight and round. Squeeze gently to shape. Press ends in carefully to secure loose rice. Remove mat and set roll aside.
Repeat to make second roll.
Use thin, sharp knife to cut each roll into eight slices. Arrange on sushi platter and serve with Russian dressing.

New York Deli Roll

Recipe courtesy of the North American Meat Institute on behalf of the Beef Checkoff
Yield: 2 rolls (16 pieces)

Hand Vinegar:

1 cup water
1/4 cup rice vinegar

Futomaki:

2 sheets nori
3 cups sushi rice
2 teaspoons caraway seeds
6 thin slices corned beef
4 teaspoons horseradish, well-drained
4 thin slices Swiss cheese, sliced into thin sticks
Dijon mustard

To make hand vinegar: In small bowl, stir water and rice vinegar.
To make futomaki: Lay sushi mat on clean surface and cover with plastic wrap. Place one nori sheet on mat, shiny-side down. Moisten hands with hand vinegar and shake off excess. Spread 1 1/2 cups rice across nori. Sprinkle with 1 teaspoon caraway seeds. Turn nori over so rice side is down.
Cover half the rice crosswise with three slices corned beef. Spread corned beef with 2 teaspoons horseradish. Cover corned beef with two slices cheese.
Securing meat and cheese with fingers, use thumbs to push end of mat up and over filling until edge of nori meets rice on opposite side. Press firmly on roll.
Lift top of mat and roll firmly until tight and round. Squeeze gently to shape roll. Press ends in carefully to secure loose rice. Remove mat and set roll aside.
Repeat to make second roll.
Use thin, sharp knife to cut each roll into eight slices. Arrange on sushi platter and serve with Dijon mustard.

Taco Maki

Recipe courtesy of the North American Meat Institute on behalf of the Beef Checkoff
Yield: 2 rolls (16 pieces)

Hand Vinegar:

1 cup water
1/4 cup rice vinegar

Maki:

2 sheets nori
4 cups sushi rice
4 ounces finely shredded spicy beef jerky
16 cilantro sprigs
1/2 cup slivered radishes
64 tortilla strips
queso fresco crumbles
pico de gallo

To make hand vinegar: In small bowl, stir water and rice vinegar.
To make maki: Lay sushi mat on clean surface. Moisten hands with hand vinegar and shake off excess. Place one nori sheet on mat, shiny-side down. Spread 2 cups rice across nori, leaving 1 inch empty at farthest end.
Lay 2 ounces jerky, 8 cilantro sprigs and 1/4 cup radishes crosswise along rice, covering half the surface closest to you.
Securing jerky, cilantro and radishes with fingers, use thumbs to push end of mat up and over filling until edge of nori meets rice on opposite side. Press firmly on roll.
Lift top of mat and roll firmly until tight and round. Squeeze gently to shape roll. Press ends in carefully to secure loose rice. Remove mat and set roll aside.
Repeat to make second roll.
Use thin, sharp knife to cut each roll into eight slices. Arrange on sushi platter. Stand four tortilla strips upright in center of each roll then sprinkle with queso fresco. Serve with pico de gallo.

Muffarolletta

Recipe courtesy of the North American Meat Institute on behalf of the Beef Checkoff
Yield: 2 rolls (16 pieces)

Hand Vinegar:

1 cup water
1/4 cup rice vinegar

Rice:

1/2 cup mixed olives, patted dry and finely chopped
2 teaspoons capers, patted dry and finely chopped
1 clove garlic, minced
3 cups sushi rice
freshly ground black pepper, to taste

Rolls:

8 thin slices beef salami
3 thin slices part-skim mozzarella, cut into sticks
3 thin slices provolone, cut into sticks
1/4 cup chopped celery leaves

toasted sesame seeds
shaved celery

To make hand vinegar: In small bowl, stir water and rice vinegar.
To make rice: In small bowl, mix olives, capers, garlic and rice; season with pepper, to taste.
To make rolls: Lay sushi mat on clean surface and cover with plastic wrap. Lay four slices salami on mat, overlapping by about 1/2 inch, to create surface 7 inches wide and 6 inches deep.
Moisten hands with hand vinegar and shake off excess. Cover salami with 1 1/2 cups sushi rice, leaving 1 inch empty at farthest end.
Arrange half of each cheese along center of rice crosswise, covering half of rice closest to you. Sprinkle cheese with 1/8 cup celery leaves.
Securing cheese with fingers, use thumbs to push end of mat up and over filling until one edge of rice meets opposite side. Press firmly on roll.
Lift top of mat and roll firmly until tight and round. Squeeze gently to shape roll. Press ends in carefully to secure loose rice. Remove mat, peel off plastic and set roll aside.
Repeat to make second roll.
Slice each roll into eight rounds, arrange on sushi platter and sprinkle each slice with sesame seeds. Serve with shaved celery.

SOURCE:
North American Meat Institute

EDIBLES

Create fresh, filling springtime salads

Published

1 hour ago

05/15/2025

bowienews

(Family Features) When the crisp air of spring tickles your face and sunrays splash you with warmth, you know salad season has arrived. With fresh flavors abounding this season, the options are nearly endless – just choose your favorite base, toppings and dressings and you’re set with a delicious first course or hearty meal all on its own.

Not every salad requires leafy greens for the base, however. Consider this Greek Beet and Watermelon Rice Salad, a Greek-inspired Jasmine rice dish loaded with fresh, tangy flavors that are sure to please your taste buds. Made with Success Boil-in-Bag Jasmine Rice that cooks up soft and fluffy every time, this recipe offers a hint of floral, sweet flavor to keep you feeling full. In just 10 minutes, you can have sweetly aromatic Jasmine rice that’s perfect for your lifestyle needs – it’s naturally gluten free, non-GMO Project Verified and free of MSG and preservatives.

Fruit salad may be nothing new, particularly when using fruits like oranges, cherries or grapes, but watermelon may be the fun new spin you need at your next cookout. The pairing of sweet watermelon, tangy feta cheese, refreshing mint, earthy beets, nuts and fluffy rice offers a winning combination. Quick tip: Make sure the rice is fully cooled after cooking to avoid a warm, watery result.

Fresh herbs, tomatoes, corn, basmati rice and a simple vinaigrette make Spring Corn and Rice Salad another delicious seasonal side that’s ready in just 15 minutes. Step out of your salad comfort zone with this refreshing solution that makes it easy to add veggies to your diet. When you’re drawing up weekly meal plans and tired of relying on traditional lettuce-based salads, consider rice salads as an alternative for enjoying chopped vegetables – plus, hearty rice can help keep you full longer.

Better yet, you can make this rice salad your own by experimenting with the ingredients. Try adding shredded chicken, hard-boiled eggs, fresh mango, ground cumin, fresh grated ginger, grilled corn or any other springtime flavors.

Remember, high quality doesn’t have to be high maintenance. Aromatic, premium long-grain Success Boil-in-Bag Basmati Rice is a no measure, no mess option that cooks up perfectly every time. Aside from being naturally gluten free, it’s also free of preservatives and MSG and is non-GMO Project Verified. It’s no stranger to versatility either – in 10 minutes, you can enjoy basmati rice’s subtle, nutty flavor and unique texture alongside other warm-weather favorites.

Find more ways to enjoy spring salad season by visiting SuccessRice.com.

Greek Beet and Watermelon Rice Salad

Prep time: 15 minutes
Cook time: 10 minutes
Servings: 4

1 bag Success Jasmine Rice
1/4 cup olive oil
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup thinly sliced, cooked golden beets
1 cup thinly sliced watermelon
1/4 cup feta cheese, crumbled
1/4 cup pitted black olives, halved
1/4 cup red onion, thinly sliced
1 tablespoon fresh mint, thinly sliced
2 tablespoons walnuts, toasted and chopped, for garnish

Prepare rice according to package directions. Allow to cool completely.
In medium bowl, whisk oil, lemon juice, salt and pepper.
Add rice to bowl with dressing and stir to combine. Let stand 5 minutes.
Transfer rice to serving platter. Lay beet slices down one side of rice. Lay watermelon slices down opposite side. Top with feta, olives, red onion and mint. Garnish with walnuts.

Tips: Substitute capers for olives, if preferred.

To diminish “raw” flavor of onions, soak in ice water at least 5 minutes before using in recipe.

Use roasted, boiled, steamed or grilled beets.

Spring Corn and Rice Salad

Prep time: 5 minutes
Cook time: 10 minutes
Servings: 4

1 bag Success Basmati Rice
1 cup frozen corn, thawed
2 Roma tomatoes, seeded and diced
1/2 cup minced fresh basil
1/2 cup diced red onion
1/2 cup vinaigrette dressing
2 green onions, chopped
1/2 teaspoon salt
1/2 teaspoon black pepper

Prepare rice according to package directions. Allow to cool completely.
In medium bowl, combine corn, tomatoes, basil, red onions, vinaigrette and green onions. Fold in rice, salt and pepper.
Serve salad at room temperature or chilled.

SOURCE:
Success Rice

EDIBLES

Turn a favorite spring veggie into a stellar soup

Published

1 week ago

05/08/2025

bowienews

(Family Features) If you’re in need of a soup outside the usual mushroom or celery varieties, turn to another springtime favorite: carrots. More than just a veggie you can serve with dip, they’re creamy, delicious and pair well with ginger in this Creamy Carrot Soup. Discover more easy recipes for family meals at Culinary.net.

Creamy Carrot Soup

Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6

2 cans (14 ounces each) carrots
2 cups broth of choice
1/2 cup brown sugar
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons ginger
1/4 cup orange juice
1/4 cup heavy cream
salt, to taste
pepper, to taste
honey
BLT wraps, for serving

In blender, blend canned carrots, including juices, until smooth. Transfer to pot and add broth.
Mix in brown sugar, garlic powder, onion powder, ginger and orange juice. Bring to simmer then add cream. Add salt and pepper, to taste.
Drizzle honey over each bowl. Serve with BLT wraps.

SOURCE:

Culinary.net

EDIBLES

Enjoy a lighter soup on cool spring days

Published

2 weeks ago

05/01/2025

bowienews

(Family Features) Permanent heat may be on the way, but spring still offers plenty of chilly, rainy opportunities for a warmup from the inside-out. Serve a comforting bowl of Lemon Chicken Orzo Soup to keep spring chills away. Discover more seasonal recipes at Culinary.net.

Watch video to see how to make this recipe!

https://youtube.com/watch?v=RM3jqbY0nfs%3Fsi%3DwiYYdMtn9WPm4k8a%26controls%3D0

Lemon Chicken Orzo Soup
Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6

2 carrots
2 celery stalks
3 tablespoons butter
2 cups cooked, chopped chicken
1/3 cup lemon juice
2 teaspoons lemon pepper
6 cups broth
1 cup orzo
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon thyme
1 tablespoon sugar
1 cup heavy cream
salt, to taste
pepper, to taste
cucumber sandwiches, for serving

Chop carrots and celery. In pot, saute with butter.
In bowl, mix chicken with lemon juice and lemon pepper then set aside.
After carrots and celery are tender, add broth and orzo to pot. Then add garlic powder, onion powder, thyme and sugar. Simmer 10 minutes then add chicken and cream; simmer about 5 minutes.
Add salt and pepper, to taste. Serve with cucumber sandwiches.