EDIBLES

Celebrate family and food

Published

5 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

Celebrate summer with homemade peach ice cream

Published

5 days ago

08/13/2026

bowienews

(Feature Impact) Nothing screams summer more than ice cream – although sweet, juicy peaches are a close runner-up in the competition. For the ultimate seasonal celebration, combine the two fan favorites with this homemade Peach Ice Cream recipe.

Using ripe, succulent peaches will make this ice cream burst with natural sweetness, while the vanilla and brown sugar add extra richness and a hint of caramelized flavor. A little brightness and zing from the fresh lemon juice finishes off your bowl of refreshing summer goodness.

The recipe requires an ice cream maker, and you’ll need to freeze the bowl for 24 hours before you churn, so be sure to plan ahead. Once finished churning, you can serve it immediately or pop it in the freezer to enjoy during the next heat wave.

Find more summer dessert recipes at Culinary.net.

Peach Ice Cream

Recipe adapted from Stephie Cooks
Prep time: 25 minutes
Churning and freezing time: 5 hours, 30 minutes
Servings: 12 (makes 1 1/2 quarts)

4 cups fresh peaches, peeled and sliced (5-6 peaches)
1/2 cup granulated sugar
1 cup brown sugar
3 tablespoons fresh lemon juice
2 1/4 teaspoons vanilla extract
2 cups heavy cream

Prior to churning: Freeze bowl of ice cream maker 24 hours.
In large bowl, combine peaches, sugars, lemon juice and vanilla. Let sit 15 minutes, stirring occasionally, until sugars have dissolved and peaches are juicy.
Place peach mixture in blender or food processor; pulse until peaches are broken down but not totally pureed. Add heavy cream; stir to combine.
Pour mixture into airtight container and refrigerate 1-2 hours, or overnight.
Use ice cream maker to churn mixture according to manufacturer’s instructions. Once churned, serve immediately for softer consistency or place in airtight, freezer-safe container and freeze 2-4 hours to harden before serving.

Photo courtesy of Unsplash

SOURCE:

Culinary.net

EDIBLES

6 simple, fun school-day meals with minimal chaos

Published

2 weeks ago

08/06/2026

bowienews

(Feature Impact) When it comes to planning lunches and dinners on busy school days, simplicity is the name of the game. Parents who are already juggling carpools, practices, errands and homework don’t need anything extra added to their plates while they’re trying to get food onto everyone else’s.

Choosing uncomplicated meal ideas like these back-to-school recipes lets you reclaim some precious time from the morning and evening chaos. Designed to fit seamlessly into your existing routines, the recipes are familiar, flexible and filling – and, perhaps most importantly, won’t keep you standing at the stove for hours. Make it easy for your loved ones with Healthy Family Project’s registered dietitian-approved meal ideas packed with the nutrition to keep your family fueled all day.

Visit HealthyFamilyProject.com to find more easy, family-friendly recipes for back-to-school season.

Mandarin Chicken Rice Bowls – This fresh, fun dinner starts with a base of rice topped with juicy mandarin slices, savory chicken, fresh vegetables and a bright citrus dressing. Plus, it’s easily customizable to each family member’s tastes and preferences.

Lemon Blueberry Pancake Lunchbox Bites – To make your kids’ eyes light up when they open their lunchboxes, opt for recipes that feel a little playful. These mini pancakes paired with colorful fruits definitely fit the bill, and they’re a great way to disguise nutritious ingredients like oats, eggs and bananas. Include a cup of yogurt on the side to make lunch dippable and interactive.

Tomato Turkey Burger Bowls – Burger night gets a healthy twist in this creative recipe, which swaps a beef patty for lean ground turkey and oily French fries for roasted potato wedges while leaning into classic toppings like lettuce, tomatoes and pickles. If the kids still prefer their burgers as sandwiches instead of bowls, provide buns on the side so they can build their own.

One-Pot Cheeseburger Mac – If just imagining a sink full of dishes makes you tired, that means it’s the kind of night for a one-pot dinner. Pasta, cheese, tomatoes and onions combine with your choice of protein for a hearty and satisfying comfort meal that might remind you of your own childhood.

Greek Salad with Cucumbers, Tomatoes and Watermelon – Whether you pack them as a healthy school lunchbox side or serve as a refreshing after-school snack, these salad cups keep weekday flavors fresh and interesting. The combination of cucumbers, watermelon, tomatoes, feta and mint means your loved ones are getting fruits, veggies, protein and herbs all in one. For on-the-go enjoyment, remember to pack the dressing on the side.

Easy Quesadilla Dippers – Cookie cutters aren’t just for cookies anymore. Eating is generally less of a battle for kids when their food is in fun shapes, so let them choose their star, heart, gingerbread man or dinosaur to make these quesadillas more craveable. Fillings are flexible, too: layer cheese with chicken, beans or cooked veggies of your choice then serve with a side of salsa or guacamole for dipping.

SOURCE:

Healthy Family Project

EDIBLES

Yes please to grilled cheese of the year, with a protein punch

Published

1 month ago

07/09/2026

bowienews

(Feature Impact) A grilled cheese sandwich isn’t just a lunchtime staple; it’s a beloved cultural icon. There is a universal magic in the combination of ooey-gooey cheese, golden bread and a little butter – but in 2026, this comfort food classic is getting a functional upgrade.

It’s also safe to say nostalgia is delicious and addicting, which is why Borden Cheese is sharing not one, but two, prize-worthy recipes, one of which packs a protein punch and another that’s a pure classic, perfect for spreading smiles and happy bellies.

Protein, Please: The Protein Powerhouse is the Grilled Cheese of the Year, and it’s easy to see why. It’s a protein-packed masterpiece designed for the modern appetite. Featuring a creamy, dual-cheese combo of mild cheddar and Borden Mozzarella Cheese Melts, the sandwich is melted over 5 ounces of tender sliced chicken breast and delivers more than 40 grams of protein and about 8 grams of fiber when paired with the right bread. Served with a tangy Greek yogurt and Dijon mustard “powerhouse sauce” and pressed between golden, crispy bread, this grilled cheese isn’t your ordinary melt. It has been transformed into a massive protein boost.

Tried n’ True: While modern flavors and trends are delicious, nostalgia is too. In fact, a whopping 20,000 fans cast their votes for America’s Favorite Grilled Cheese, asserting a fervor that’s unmatched when it comes to their perfect melt, and awarded The Classic the title of “America’s Favorite.” This comforting recipe pairs extra sharp melts with American singles on sliced white bread for a perfect, ooey-gooey bite that reminds you the cheese truly “makes” the sandwich.

VisitBordenCheese.com/grilled-cheese-day for other ooey-gooey grilled cheese recipes created for 2026.

The Protein Powerhouse

1 tablespoon butter, softened
2 slices bread fortified with protein and fiber
2 Borden Mild Cheddar Slices
1 slice Borden Mozzarella Melts
5 ounces sliced chicken breast (deli-shaved or thinly carved)

“Powerhouse” Sauce:

2 tablespoons non-fat Greek yogurt
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika

Heat griddle to medium heat. Butter bread. Layer cheeses and chicken on top of bread.
Place bread on griddle and cook until lightly toasted. Flip and cook other side.
Remove sandwich from skillet or griddle.
To make powerhouse sauce: Mix Greek yogurt, Dijon mustard, garlic powder and smoked paprika until well blended. Slice sandwich in half and drizzle with Powerhouse sauce.

The Classic

1 tablespoon butter, softened
2 slices white bread
2 slices Borden Extra Sharp Melts
2 slices Borden American Singles

Heat skillet or griddle over medium heat.
Spread butter on one side of each slice bread.
Place cheese slices on unbuttered side of bread. Top with other slice of bread with butter facing upward.
Place sandwich on skillet or griddle and cook 3-4 minutes on each side. Using spatula, lightly press sandwich down gently while cooking to melt cheese better.
Remove from skillet or griddle and slice in half.