EDIBLES
All day nutrition
Dairy-inspired, plant-based dishes to serve from morning to night
(Family Features) From cereal and milk to yogurt and fruit to broccoli and cheese, combining dairy with plant-based foods creates a superfood power couple that can help ensure you and your family are getting the nutrients you need any time of day.
With the rise in popularity of plant-based diets, dairy can help optimize nutrient absorption from plant foods and provide additional nutrients like high-quality protein, calcium, vitamin D and vitamin B12. You can create delicious meals with the nutrition you need while enjoying the best of plants and dairy.
Combining dairy and plant-based foods can be easier with these dairy-powered recipes from Milk Means More. They are ideal for creating a nutritious and delicious plan for every meal throughout the day. Start with a Blueberry Apple Crisp Smoothie Bowl in the morning then build out your lunch or dinner plans around an appetizer like this traditional Middle Eastern Labneh Spread with grilled pita bread and assorted veggies. For the main course, try Lentil Tacos with Tangy Guacamole and a classic Moroccan staple, Creamy Couscous with Broccoli, Tomatoes and Cheese, on the side.
Find more recipes that combine the goodness of dairy and plant-based foods at milkmeansmore.org.
Creamy Couscous with Broccoli, Tomatoes and Cheese
Recipe courtesy of culinary dietitian Marcia Stanley, MS, RDN
Prep time: 15 minutes
Cook time: 5 minutes
Servings: 6
- 1/2 cup chopped onion
- 2 tablespoons butter
- 3 cups broccoli florets
- 1 teaspoon minced garlic
- 1/2 teaspoon pepper
- 3 cups fat-free, 2% or whole milk
- 1 1/2 cups plain couscous (wheat pasta)
- 1 cup finely shredded Parmesan cheese
- 1 cup (4 ounces) shredded cheddar cheese
- 1 1/2 cups seeded and chopped tomatoes
- 2 tablespoons slivered fresh basil leaves
- In large nonstick skillet over medium heat, cook onion in butter 2 minutes. Add broccoli, garlic and pepper. Cook and stir 2 minutes.
- Stir milk into broccoli mixture. Bring to boil. Stir in couscous. Remove from heat. Cover and let stand 5 minutes.
- Gently stir Parmesan cheese into couscous mixture. Spread on serving platter. Sprinkle with cheddar cheese. Top with tomatoes and fresh basil leaves.
Lentil Tacos with Tangy Guacamole
Recipe courtesy of culinary dietitian Marcia Stanley, MS, RDN
Prep time: 40 minutes
Servings: 6
Tangy Guacamole:
- 1 medium ripe avocado, pitted, peeled and chopped
- 1 tablespoon orange, lime or lemon juice
- 1/4 teaspoon hot pepper sauce
- 1 clove garlic, minced
- 1/2 cup plain, fat-free Greek yogurt
Lentil Tacos:
- 2 1/3 cups water
- 1 cup dry brown lentils, rinsed and drained
- 1/2 cup finely chopped onion
- 2 teaspoons chili powder
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1 1/2 cups seeded and chopped tomatoes, divided
- 1 1/4 cups (5 ounces) shredded cheddar cheese, divided
- 12 yellow corn taco shells
- To make Tangy Guacamole: In small bowl, mash avocado, juice, hot pepper sauce and garlic. Stir in yogurt. Cover and refrigerate until serving time.
- To make Lentil Tacos: Heat oven to 400 F.
- In medium saucepan over medium-high heat, combine water, lentils, onion, chili powder, garlic and salt. Bring to boil. Reduce heat. Cover and gently boil 12-15 minutes, or until lentils are just tender. Uncover and boil 5-15 minutes, or until most liquid evaporates.
- Remove lentils from heat. Stir in 1 cup tomatoes and 3/4 cup cheese. Spoon into taco shells. Stand filled tacos in 13-by-9-by-2-inch baking dish. Sprinkle tacos with remaining tomatoes and cheese. Loosely cover dish with foil. Bake 3-5 minutes, or until cheese melts.
- Stir guacamole. Serve with warm tacos.
Labneh Spread
Recipe courtesy of Jenn Fillenworth, MS, RDN of Jenny with the Good Eats
Prep time: 5 minutes
Servings: 6
- 12 ounces whole milk Greek yogurt
- 1/8 teaspoon salt
- 1/2 teaspoon fresh lemon juice
- 2 tablespoons olive oil
- 1 pinch sea salt, for garnish
- fresh herbs, for garnish
- pita bread, grilled
- assorted seasonal vegetables
- In bowl, mix Greek yogurt, salt and lemon juice.
- Transfer mixture to fine mesh strainer lined with cheesecloth.
- Wrap mixture in cheesecloth and strain over bowl in refrigerator 24-48 hours. Strain longer to make thicker.
- Once thickened as desired, remove from cheesecloth and top spread with olive oil, sea salt and fresh herbs.
- Serve with grilled pita bread and assorted seasonal vegetables.
Blueberry Apple Crisp Smoothie Bowl
Recipe courtesy of Rachel Gurk of Rachel Cooks
Prep time: 5 minutes
Servings: 1
- 1 cup frozen blueberries
- 2 cups apples, roughly chopped, reserving 2 tablespoons for topping
- 1 teaspoon cinnamon
- 1/2 cup plain, non-fat Greek yogurt
- 1 cup spinach
- pure maple syrup, to taste
- ice cubes (optional)
Toppings:
- 2 tablespoons oats
- 1 teaspoon pure maple syrup
- 1 tablespoon pecans, chopped
- 2 tablespoons reserved chopped apple
- fresh blueberries
- In blender, blend blueberries, apples, cinnamon, yogurt and spinach until smooth. Taste and add maple syrup, to taste. If thicker mixture is desired, add ice cubes.
- Pour into bowl. Mix oats with maple syrup. Top smoothie mixture with oats, pecans, apples and blueberries.
Hearty recipes for celebrating from the comfort of home
(Family Features) While some St. Patrick’s Day celebrations call for green beer and large gatherings, you may instead opt for a cozy evening at home with comforting foods and close friends. Whether your shamrock spirit leads you out for a local parade or you’re more of a stay-at-home leprechaun, there is one tradition all can agree on: delicious Irish food.
If a quieter night cooking at home is up your alley, you’re in luck. You can put a meal worthy of gold on the table with these festive Irish favorites from “Cookin’ Savvy.”
A hearty home-cooked meal loaded with flavor and sure to fill you with cheer, Irish Beef and Beer Pot Pie is made piping hot to warm up any St. Patrick’s Day party. Full of hashbrowns, carrots, peas and beef, it’s a twist on tradition served with puff pastry topping the tasty stew. A cup of your favorite stout beer, of course, will come in handy for deglazing the skillet to ensure you enjoy every bit of beefy flavor.
Perfect for serving as a sweet complement to coffee or tea, or all on its own as a nightcap nibble, Irish Sweet Soda Bread comes together in a snap so you can let it bake while enjoying the main course. Offering an easy way to participate in the festivities, it might just become a household favorite to be savored year-round.
Make your home a St. Patrick’s Day haven with these hearty recipes then discover more celebratory meal ideas from “Cookin’ Savvy” by visiting Culinary.net.
Irish Beef and Beer Pot Pie
Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6
- 1 pound ground beef
- 1 cup stout beer
- 3 tablespoons flour
- 1 can (15 ounces) tomato puree
- 1 tablespoon Worcestershire sauce
- 1 tablespoon garlic powder
- 1 cup beef broth
- 1 bag (28 ounces) hashbrowns with peppers and onions
- 1 can (14 ounces) carrots, drained
- 1 can (14 ounces) peas, drained
- salt, to taste
- pepper, to taste
- 1 sheet puff pastry, thawed
- 1 egg
- Heat oven to 400 F.
- In large skillet or Dutch oven, brown ground beef; drain and set aside.
- Over medium heat, deglaze skillet with beer and whisk in flour. After thickening, whisk in tomato puree and add Worcestershire sauce. Mix in ground beef, garlic powder and beef broth. Add hashbrowns, carrots and peas. Season with salt and pepper, to taste. Simmer 20-25 minutes, stirring occasionally.
- Place puff pastry sheet on cookie sheet. Beat egg and brush over pastry. Bake 10 minutes. Place hot puff pastry on top of beef mixture and serve.
Irish Sweet Soda Bread
Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6
- 4 tablespoons butter, melted
- 1 cup sugar
- 1 1/2 cups buttermilk
- 4 cups self-rising flour
- 1 cup currants
- 2 tablespoons sanding sugar (optional)
- coffee or tea, for serving (optional)
- Heat oven to 375 F.
- Mix melted butter and sugar then add buttermilk. Mix in flour and currants.
- Flour hands and counter. Add sanding sugar to dough, if desired, and knead into ball.
- Grease small Dutch oven or pie plate and bake 40 minutes. Serve with coffee or tea, if desired, or as a dessert.
Substitutions: Raisins can be used in place of currants.
SOURCE:
Culinary.net
Some folks like murder mysteries, some like autobiographies of world leaders, and some love a good beach read otherwise known as a romance novel.
I prefer a cookbook any day of the week. Lately, I have been going through my mom’s cookbooks, and I think the best are the pages that are beyond smudged and streaked with ingredients from long ago. You know somewhere on that page is a good recipe.
Hopefully, you have an inkling of which one it is. My favorite go-to cookbook is my New Doubleday Cookbook and pages 682 and 683 are so mucky with years of dribble and flour residue. Those pages are the best because they offer about 15 bread recipes, including sandwich yeast bread, rapid-rise yeast bread, and milk bread varieties.
These pages are the pages the book opens to when you just lay open the book. I encourage you to go to your mom or grandmother’s cookbooks and do the “lay it open” test and see which pages it automatically goes to because there is a golden opportunity to make something truly wonderful on that page.
I love baking bread; the aroma of a house filled with freshly baked bread is an incredibly visceral experience. I don’t think a candle labeled “bread” could come close to replicating it. Baking cookies is a close second for me, with the smell of lasagna coming in as my third favorite scent in any kitchen.
Read the full Love & Luck food page in your Thursday Bowie News. Find some new delights to cook up for St. Paddy’s Day on Monday.
(Family Features) A warm, cozy meal may seem like a burden to make after busy winter days, but Skillet Lasagna lets you skip the craziness of home cooking with an easy, one-pot solution. Discover more comforting recipes that let you reclaim evenings with loved ones by visiting Culinary.net.
Skillet Lasagna
Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6
- 1 pound ground beef
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- salt, to taste
- pepper, to taste
- 44 ounces marinara sauce
- 1/2 cup heavy whipping cream
- 1/2 cup ricotta
- 1 1/2 cups frozen spinach
- 9 lasagna noodles
- 1 cup mozzarella cheese
- bread, for serving
- Parmesan cheese, for topping (optional)
- In large skillet or Dutch oven, brown ground beef with onion power, garlic powder and salt and pepper, to taste. Drain excess grease. Mix in marinara sauce, heavy whipping cream, ricotta and spinach.
- Break up lasagna noodles and add to skillet. Cover and let set over medium heat 10 minutes. Stir and top with mozzarella cheese. Cover and let set 10 minutes.
- Serve with bread and top with Parmesan cheese, if desired.
SOURCE:
Culinary.net
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