EDIBLES
Hearty, wholesome dishes to support immune systems
(Family Features) If feeding your family wholesome meals is a daily goal, keep in mind you can serve up tasty foods that also feed your immune system by including ingredients like mushrooms. With their earthy flavor, mushrooms – like many other fruits and vegetables – can also play a positive role in supporting a healthy immune system.
Studies at Oregon State University concluded there are a variety of micronutrients important for supporting a healthy immune system. Consider that three of these nutrients (vitamin D, selenium and B vitamins) can be found in mushrooms, meaning these family-friendly recipes for Roasted Chicken Thighs and Veggies with Mushroom Orzo Risotto; Grilled Portobello Gyros with Yogurt Dill Sauce; Creamy Spinach, Mushroom and Lasagna Soup; and Asian Barbecue Sesame Salmon with Noodles and Veggies can help you add all-important nutrients to your family’s menu.
Find more ways to add mushrooms to family meals at mushroomcouncil.com.
Grilled Portobello Gyros with Yogurt Dill Sauce
Recipe courtesy of Emily Weeks of “Zen and Spice”
Cook time: 15 minutes
Total time: 25 minutes
Servings: 4
- 4 portobello mushrooms
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon smoked paprika
- 2 yellow bell peppers, sliced
Yogurt Dill Sauce:
- 1 English cucumber, grated
- 1 cup whole-milk
Greek yogurt
- 1/2 cup sour cream
- 2 tablespoons extra-virgin olive oil
- 1/2 small lemon, juice only
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 tablespoon minced fresh dill
- 4 pita breads or naan
- 2 tomatoes, thinly sliced
- 1/2 red onion, thinly sliced
- 1/2 head green lettuce
- crumbled feta cheese (optional)
- Remove stems from mushrooms and brush caps with wet towel. Using spoon, carefully scrape out gills. Slice mushrooms into 1/4-inch pieces and place in medium bowl with olive oil, oregano and smoked paprika.
- Preheat indoor grill pan over medium-high heat. Add mushrooms and peppers; grill, tossing occasionally, until tender, 5-7 minutes.
- To make yogurt dill sauce: Squeeze grated cucumber in clean towel to remove excess liquid. Add to large bowl with yogurt, sour cream, olive oil, lemon juice, garlic, salt and dill. Stir to combine.
- To serve, place mushrooms and peppers in middle of pita bread. Top with tomatoes, onion, lettuce, feta, if desired, and big dollop of yogurt dill sauce.
Creamy Spinach, Mushroom and Lasagna Soup
Recipe courtesy of Emily Weeks of “Zen and Spice”
Cook time: 30 minutes
Total time: 40 minutes
Servings: 4
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic, minced
- 1 medium onion, small diced
- 8 ounces crimini mushrooms, sliced
- 1 jar (24 ounces) marinara sauce
- 1 can (15 ounces) diced tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons balsamic vinegar
- 1 teaspoon granulated sugar
- 1 tablespoon dried basil
- 1/2 teaspoon salt
- 1 teaspoon oregano
- 1/2 teaspoon black pepper
- 1 bay leaf
- 3 cups vegetable broth
- 6 lasagna noodles, broken into pieces
- 1/2 cup heavy cream
- 5 ounces fresh baby spinach
- 1 cup whole-milk ricotta cheese
- 1/2 cup shredded mozzarella cheese, for topping
- Heat large pot over medium heat.
- Add olive oil, garlic, onion and mushrooms. Cook, stirring occasionally, until onions and mushrooms soften, 4-5 minutes.
- Add marinara, diced tomatoes, tomato paste, vinegar, sugar, basil, salt, oregano, pepper, bay leaf and broth. Bring to boil over high heat then reduce heat to low and simmer.
- Add lasagna noodles and cook, stirring often, until softened, about 15 minutes. Remove from heat and remove bay leaf.
- Stir in heavy cream and spinach until wilted, 2-3 minutes.
- Divide between bowls and top with dollop of ricotta and sprinkle of mozzarella.
Roasted Chicken Thighs and Veggies with Mushroom Orzo Risotto
Recipe courtesy of Emily Weeks of “Zen and Spice”
Cook time: 50 minutes
Total time: 1 hour, 10 minutes
Servings: 4
Chicken:
- 8 boneless, skinless chicken thighs
- salt, to taste
- pepper, to taste
- 6 tablespoons unsalted butter
- 16 ounces crimini mushrooms, quartered
- 3 zucchini, sliced in half moons
- 3 large carrots, thinly sliced
- 4 sprigs fresh rosemary, leaves removed and roughly chopped
- 4 cloves garlic, minced
Orzo:
- 4 cups chicken or vegetable broth
- 1 tablespoon unsalted butter
- 1 tablespoon extra-virgin olive oil
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 16 ounces crimini mushrooms, finely chopped
- 1 cup uncooked orzo pasta
- 1/8 teaspoon black pepper
- 1/3 cup white wine
- 1/3 cup shredded Parmesan cheese
- To make chicken: Preheat oven to 450 F.
- Pat chicken dry. Season with salt and pepper, to taste. In large skillet over medium-high heat, melt butter. Sear chicken until browned, 4-5 minutes on each side.
- In large bowl, toss mushrooms, zucchini, carrots, garlic and rosemary. On large baking sheet, spread vegetables. Nestle chicken into vegetables. Drizzle with butter and juices from pan.
- Bake 20 minutes until chicken is cooked through and vegetables are tender.
- To make orzo: In small pot over medium-low heat, warm broth.
- Using skillet from chicken, add butter and olive oil over medium heat. Add onion, garlic and mushrooms. Cook, stirring occasionally, until onions soften, 3-4 minutes.
- Add orzo and black pepper. Stir and cook 2 minutes. Add white wine and cook until evaporated, about 1 minute.
- Add warm broth to orzo 2/3 cup at a time, stirring until liquid is absorbed. Repeat with remaining broth, waiting until last batch is absorbed before adding more. Remove from heat and stir in Parmesan.
- Serve in individual bowls with chicken and roasted vegetables atop mushroom orzo risotto.
Asian Barbecue Sesame Salmon with Noodles and Veggies
Recipe courtesy of Emily Weeks of “Zen and Spice”
Cook time: 30 minutes
Total time: 40 minutes
Servings: 4
Sauce:
- 1/2 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1 teaspoon chili garlic sauce (optional)
- 1 tablespoon toasted sesame oil
- 2 tablespoons barbecue sauce
- 2 tablespoons water
- 2 teaspoons cornstarch
- 1 1/2 pounds salmon (4 filets)
- 12 ounces stir-fry (pad thai) rice noodles
- 1 tablespoon toasted sesame oil
- 1 pound white mushrooms, sliced
- 1 cup sugar snap peas
- 1 large broccoli head, cut into bite-size florets
- 2-3 green onions, thinly sliced, for garnish
- sesame seeds, for garnish
- Preheat oven to 400 F.
- In small saucepan, whisk soy sauce; brown sugar; rice vinegar; garlic; ginger; chili garlic sauce, if desired; sesame oil; and barbecue sauce. Bring to boil over high heat then reduce heat to simmer.
- In small bowl, whisk water and cornstarch. Pour into pan and cook on low, whisking often, until sauce thickens, 3-5 minutes. Remove from heat and set aside.
- Pour 3 tablespoons sauce into small bowl. Brush salmon filets with reserved sauce and place on baking sheet. Bake 15 minutes, or until salmon is flaky. Discard small bowl sauce if any remains.
- Cook stir-fry noodles according to package directions. Drain, rinse and set aside.
- Heat large skillet over medium heat. Add sesame oil. Add mushrooms, snap peas and broccoli. Cook, stirring often, until veggies are tender-crisp, 7-8 minutes. Add noodles and remaining sauce from pan; toss to combine.
- To serve, divide noodles, veggies and salmon between plates.
- Top with sliced green onions and sesame seeds.
SOURCE:
Mushroom Council
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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