EDIBLES

Fresh, healthy family meals

Published

3 years ago

03/09/2022

Recipes to help boost iron levels, aid plasma donation recovery

(Family Features) Chef Nate Appleman knows how important it is to serve healthy meals to your family – ones they actually want to eat. Before having his first child, he transformed his eating and exercise habits and lost 85 pounds to get on a healthier path.

Now, he’s cooking meals for his family, including 14-year-old Oliver who was diagnosed with Kawasaki Disease as a toddler – an inflammation of the blood vessels that can cause damage to coronary arteries – as a healthy lifestyle is important to help manage the disease. Since Oliver’s diagnosis, Appleman made it his personal mission to create awareness of Kawasaki Disease and for the critical need for plasma donations that many people with the disease rely on for treatment, which is why he partnered with Abbott to bring attention to the need for plasma donations.

Plasma is a powerful part of your blood that supports essential bodily functions. It’s a lifeline for thousands of people who are immune-compromised and live with a variety of chronic and complex diseases. In fact, more than 125,000 Americans rely on medication made from plasma every day, according to the Plasma Protein Therapeutics Association (PPTA).

The COVID-19 pandemic led to a serious shortage of plasma donors – average donations per center in the United States were down approximately 11% during the first few months of 2021 compared to the previous year, further deepening the nearly 20% decline in donations in 2020 compared to 2019, according to the PPTA.

Donating plasma is a safe and relatively easy process. Since plasma is replaced in the body within about 24 hours, it can be donated up to twice per week. With a donation that typically takes between 1-3 hours, you can make a lasting impact by providing lifesaving medicine for patients like Oliver.

It’s a good idea to fuel up with iron-rich foods before and after donating, so Appleman created these fresh, nutritious recipes he loves to serve his family: Marinated Skirt Steak, Lemon Chicken with Roasted Red Onions and Potatoes, and Cheesy Frittata with Veggies.

Learn where you can donate at bethe1donor.abbott.

Marinated Skirt Steak

Recipe courtesy of chef Nate Appleman on behalf of Abbott

Vinaigrette:

1/4 cup oil
1/4 cup fish sauce
1/4 cup rice wine vinegar
1/4 cup water
2 tablespoons raw sugar
1 cup chopped fresh cilantro
1 lime, juice only
1 clove garlic, minced
1 small Thai bird chile or serrano chile, chopped
1/4 head finely shaved green cabbage
1/4 head finely shaved purple cabbage
2 carrots, thinly julienned

Skirt steak:

1 1/2 pounds trimmed skirt steak
1/2 cup coconut milk
3 cloves garlic, minced
2 tablespoons lime juice
1/4 cup chopped fresh cilantro
2 tablespoons sriracha
salt, to taste
3 cups cooked brown rice
1/2 cup crushed peanuts
1 lime, quartered, for garnish

To make vinaigrette: In large bowl, mix oil, fish sauce, rice wine vinegar, water, sugar, cilantro, lime juice, garlic and chile. Toss cabbage and carrots in vinaigrette; refrigerate until ready to serve.
To make skirt steak: Marinate steak in coconut milk, garlic, lime juice, cilantro, sriracha and salt, to taste, at least 1 hour, or up to 24 hours.
Heat grill to high.
Grill 3-4 minutes each side until medium rare.
Let rest 3 minutes.
Thinly slice steaks against grain and serve with vinaigrette, rice and crushed peanuts; garnish with lime wedges.

Lemon Chicken with Roasted Red Onions and Potatoes

Recipe courtesy of chef Nate Appleman on behalf of Abbott

Lemon chicken:

1 whole chicken, cut into eight pieces
1 ounce minced garlic
1/4 teaspoon granulated garlic
1/4 teaspoon paprika
1/4 teaspoon smoked paprika
1/4 teaspoon ground fennel seed
1/4 teaspoon dried oregano
1/4 teaspoon ground coriander
1 tablespoon kosher salt

Potatoes:

2 1/2 pounds Yukon gold potatoes
salted water
oil

Cauliflower:

1 head cauliflower
salted water
ice
2 tablespoons mayonnaise
1 teaspoon tamari or soy sauce
1 tablespoon chopped parsley

Roasted onions:

1 red onion
salt
oil

For serving:

3 ounces pitted Castelvetrano or green olives, cut into quarters
5 ounces wild arugula
1 lemon, quartered

To make lemon chicken: Marinate chicken in mixture of minced garlic, granulated garlic, paprika, smoked paprika, fennel pollen, dried oregano, coriander and salt; let sit overnight.
To make potatoes: Boil potatoes in heavily salted water until tender. Cool, peel and cut into 1 1/2-inch chunks. Toss with oil to coat; reserve.
To make cauliflower: Cut cauliflower into florets and blanch in salted water 1 minute; shock in ice bath. Remove from ice and dry. Toss with mayonnaise, tamari and parsley; reserve.
To make roasted onions: Preheat oven to 450 F. Peel onion and slice into 1-inch rings. Toss with salt and oil; roast until slightly caramelized with texture. Chill and reserve.
Preheat oven to 450 F.
Bake chicken on sheet pan approximately 15 minutes. Add potatoes and cauliflower. Bake approximately 15 minutes then switch oven to broil approximately 10 minutes.
Squeeze lemon over reserved onion.
When chicken is crispy and reaches internal temperature of 165 F, remove from oven and add onions and olives. Plate chicken, potatoes, onions, olives and cauliflower on top of arugula and garnish with lemon.

Cheesy Frittata with Veggies

Recipe courtesy of chef Nate Appleman on behalf of Abbott

Roasted Garlic:

2 heads garlic
olive oil
salt

Frittata:

oil
2 medium leeks, sliced
8 ounces blanched, chopped broccoli
salt, to taste
9 eggs
2 tablespoons chopped fresh parsley
2 ounces grated Parmigiano Reggiano
2 tablespoons heavy cream

To make roasted garlic: Preheat oven to 400 F.
Slice 1/4 inch off entire heads of garlic and place cut sides down in 1-liter casserole dish. Drizzle with olive oil and sprinkle with salt; cover with lid.
Bake 35-45 minutes until heads of garlic are soft and light brown. Let cool then use back of knife to squeeze garlic from pods.
To make frittata: Lower oven to 375 F.
In saute pan, heat oil over medium-high heat. Cook leeks until soft; add broccoli then season with salt, to taste, and remove from heat.
In mixing bowl, mix roasted garlic, sauteed leeks and broccoli, eggs, parsley, Parmigiano Reggiano and cream; place in 9-inch pie dish and bake approximately 20 minutes until top of frittata is brown. Remove from oven and let cool slightly before cutting and serving.

SOURCE:
Abbott

EDIBLES

Create a savvy weeknight family meal

Published

6 days ago

02/13/2025

bowienews

(Family Features) Because this time of year can be crazy busy, drive-thru meals can easily become the norm. While fast-food burgers may do the trick once in a while, they can get old quick if your family is eating them every other night. This quick and easy Baked Spaghetti can bring everybody back to the table and it won’t break the bank either. Find more weeknight dinner inspiration at Culinary.net.

Watch video to see how to make this recipe!

https://youtube.com/watch?v=KqbV-blw9DE%3Fsi%3D-se7juoYi51SgezB%26controls%3D0

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

1 pound ground beef
1 pound spaghetti noodles
1 jar (16 ounces) alfredo sauce
1 jar (24 ounces) marinara sauce
2 tablespoons garlic powder
2 tablespoons onion powder
salt, to taste
pepper, to taste
2 cups shredded cheese
French bread or breadsticks, for serving

Heat oven to 350 F.
Brown and drain ground beef. Cook noodles according to package instructions. Drain noodles; add alfredo sauce and mix well.
Add marinara sauce, garlic powder and onion powder to ground beef. Season with salt and pepper, to taste.
Place noodles in 9-by-13-inch baking dish. Spoon beef mixture on top but do not mix in. Cover with shredded cheese then cover with foil and bake 30-40 minutes.
Serve with French bread or breadsticks.

SOURCE:
Culinary.net

EDIBLES

Bring warmth to winter with a filing family dinner

Published

7 days ago

02/12/2025

bowienews

(Family Features) Hearty, comforting foods that go perfectly with cold weather may be some of your family’s favorites, but if all those filling meals are starting to (literally) weigh you down, it’s time for a better-for-you spin.

Add a superfood to your winter menu for cold-weather dishes you can feel good about serving to your loved ones. Sweetpotatoes, known as a “diabetes superfood” by the American Diabetes Association, are rich in vitamins, minerals, antioxidants and fiber, all of which are good for overall health. They’re a natural sweetener for that “sweet” flavor you crave without the added sugar, making them a perfect addition to this Cheesy Sweetpotato Casserole made with sweetpotato puree, warm spices and ground turkey.

A healthy and easy weeknight dinner, this creative spin on a classic casserole takes advantage of sweetpotatoes’ sweet, savory versatility. They enhance both flavor and nutrition content in simple and elevated recipes alike. Plus, they can be cooked and prepared in several ways, such as on the stove, baked, microwaved, grilled, slow cooked or, in this case, boiled and pureed.

Visit ncsweetpotatoes.com to discover more ways to cook better-for-you family meals this winter. https://www.youtube.com/embed/NpMfx1ZUyBo?si=EZZcgfdjC5sFWSNb&controls=0

Cheesy Sweetpotato Casserole
Recipe courtesy of the North Carolina Sweetpotato Commission
Servings: 6

1 medium North Carolina sweetpotato
16 ounces shell pasta (or any kind of noodle)

Ground Turkey:

1 tablespoon olive oil
1 pound lean ground turkey
1/2 medium yellow onion, minced
1 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon ground pepper
1/4 teaspoon powdered mustard

Cheese Sauce:

3 tablespoons tomato puree
1/2 cup chicken broth (or any kind of broth)
1 cup shredded colby jack cheese, plus additional for topping (optional)
salt, to taste
nonstick cooking spray
fresh parsley, for garnish

Peel sweetpotato and chop into 1-inch cubes. Place in pot and cover with water. Bring to boil over high heat. Cook 13-15 minutes until sweetpotatoes are tender. Drain and let cool 2-3 minutes then puree in food processor or blender.
Bring large pot of water to boil. Add shell pasta. Cook until slightly harder than al dente as it will continue to cook in oven.
Strain pasta, rinse with cold water and set aside.
To make ground turkey: Heat large skillet over medium heat. Add olive oil. When olive oil is fragrant, add ground turkey. Break turkey into small pieces. Mix in onion, garlic powder, salt, ground pepper and powdered mustard; cook 4-5 minutes. Remove from heat.
To make cheese sauce: Heat oven to 375 F and place sweetpotato puree in blender or food processor with tomato puree, chicken broth, 1 cup shredded cheese and salt, to taste. Blend until combined and sauce is smooth.
Spray 9-by-13-inch casserole dish with nonstick cooking spray. Place noodles, ground turkey and sweetpotato sauce in casserole dish and mix until coated in sweetpotato cheese sauce. Sprinkle with additional shredded cheese, if desired, and bake 15 minutes.
Remove, let cool 10 minutes and sprinkle with fresh parsley.

SOURCE:
North Carolina Sweetpotato Commission

EDIBLES

Kick off a winning game day with guac

Published

2 weeks ago

02/06/2025

bowienews

Touchdown-worthy apps to amp up the crowd

(Family Features) The best watch parties have two things in common: good food and good company to root for your team with. Kick off your football feast with appetizers made with a game day favorite: avocados.

With nearly 2.5 billion pounds of avocados imported from Mexico annually, based on Hass Avocado Board Volume Data, the Big Game is the No. 1 occasion where avocados and guacamole are served and prepared. In fact, approximately 250 million pounds of avocados are imported in the weeks leading up to the Big Game, according to “Produce Blue Book” – that’s enough avocados to go down and back the length of a standard professional football field more than 400,000 times.

Just as the first quarter sets the tone for the game, apps are your first opportunity to build excitement and get your guests cheering. Because it’s not game day without guac, start the party by mashing up a bowl of Championship Guac – a real craving crusher made with creamy, delicious Avocados From Mexico and crispy bacon – to sack hunger.

Take your viewing party to a whole new flavor level with Gronkamole. This all-star dip features shredded chicken, blue cheese, Buffalo sauce and the same flare that football great and Avocados From Mexico partner Rob Gronkowski played the game with, so you know it’s ready to tackle every chip, cracker and veggie thrown its way.

These innovative spins on game day guacamole score big when made with fresh avocados, a nutrient-dense fruit everybody can cheer for. They taste good, are good for you and bring the good times on game day.

Find more touchdown-worthy eats, from dips and appetizers to main courses and desserts that are always good at BigGameGuac.com.

Championship Guac

Servings: 10

5 Avocados From Mexico, peeled and pitted
1 lemon, juice only
1/2 cup white onion, finely chopped
1 cup tomatoes, diced
1/2 cup cilantro, chopped
1 pound bacon, fried
1/2 teaspoon garlic powder
salt, to taste
pepper, to taste
tortilla chips, for serving (optional)
crackers, for serving (optional)

To prepare avocado: In a bowl, use fork to mash the avocados and lemon juice until creamy. Then add the onion, tomatoes and cilantro.
To prepare bacon: Cut the bacon into squares then place it in a hot skillet over medium heat and cook 15 minutes, or until golden. Transfer to a plate to drain excess fat and let cool.
To prepare guacamole: Add the bacon, garlic powder, salt and pepper, to taste, to the guacamole; mix well.
To serve, put guacamole in bowl and serve with tortilla chips or crackers, if desired.

Gronkamole

Avocados From Mexico partner Rob Gronkowski’s favorite guacamole recipe
Servings: 4

2 Avocados From Mexico
1 teaspoon lemon juice
3/4 cup chicken breast, cooked and shredded
1/4 cup blue cheese, crumbled
3 tablespoons Buffalo sauce
salt, to taste
corn chips, for serving (optional)
carrot sticks, for serving (optional)

In a small bowl, mash avocados and stir in lemon juice.
Add chicken, blue cheese and Buffalo sauce to guacamole mixture. Add salt, to taste.
Serve with corn chips or carrot sticks, if desired.

SOURCE:
Avocados From Mexico