EDIBLES

Savory solution to stretch your food budget

Published

3 years ago

09/28/2022

(Family Features) In today’s world, grocery shopping can seem more like a burden than an opportunity to gather supplies for your family’s favorite meals. With prices of everyday ingredients fluctuating almost daily, it’s important for many families to make their dollars go further at the store.

Easy ways to stretch your grocery budget, like using versatile ingredients, can make the checkout experience a little less impactful on your household’s finances. Consider the benefits of mushrooms, which provide a delicious option to enhance flavor in favorite recipes while extending portions in an affordable way.

Save Money

Stretch your dollars by stretching your meals using a process called “The Blend.” Blending finely chopped mushrooms with ground meat can extend portion sizes of your favorite meaty recipes and help your bottom line. Chop your favorite mushroom variety to match the consistency of ground meat, blend the chopped mushrooms and meat together then cook to complete the recipe. For burgers, use a blend of 25% finely chopped mushrooms and 75% ground meat. For tacos or chili, use 50% mushrooms and 50% meat or an even higher mushroom-to-meat ratio.

Savor the Flavor

The savory umami taste of mushrooms means a flavorful experience in blended recipes like burgers, where the chopped mushrooms help hold in the juiciness. Or, you can chop, quarter, slice or enjoy them whole in recipes like Garlic-Rosemary Butter Roasted Chicken Thighs and Veggies with Mushroom Orzo Risotto, Creamy Spinach, Mushroom and Lasagna Soup or Blended Pasta Sauce paired with your favorite pasta.

One Carton, Multiple Dishes

Thanks to mushrooms’ versatility, you can buy one large carton of mushrooms to chop up then bulk up multiple dishes, from a morning omelet to hearty soups to blended burgers.

Serve Up Nutrition

Low-calorie, low-sodium, fat-free and cholesterol-free, mushrooms are nutrient rich and can play a starring role in a variety of meals. With an array of fresh varieties and nearly endless ways to prepare them, they can be your powerhouse from the produce department.

Find more recipe ideas and ways to make the most of your grocery store dollars at MushroomCouncil.com.

Garlic-Rosemary Butter Roasted Chicken Thighs and Veggies with Mushroom Orzo Risotto

Recipe courtesy of Emily Weeks, MS, RD, on behalf of the Mushroom Council
Prep time: 20 minutes
Cook time: 50 minutes
Servings: 4

Chicken:

8 boneless, skinless chicken thighs
salt, to taste
pepper, to taste
6 tablespoons unsalted butter
16 ounces mushrooms, such as white button, crimini or portabella, quartered
3 zucchinis, 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 mushrooms, such as white button, crimini or portabella, 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 brown on both sides, 4-5 minutes on each side.
In large bowl, toss mushrooms, zucchinis and carrots with rosemary and garlic.
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 over medium heat, add butter and olive oil. Add onion, garlic and mushrooms. Cook, stirring occasionally, until onions soften, 3-4 minutes.
Add orzo and black pepper. Stir and cook orzo 2 minutes. Add white wine and cook until evaporated, about 1 minute.
Add 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 next. Remove from heat and stir in Parmesan.
Serve in individual bowls with chicken and roasted vegetables atop mushroom orzo risotto.

Blended Pasta Sauce

Recipe courtesy of the Mushroom Council

2 tablespoons extra-virgin olive oil
1 medium yellow onion, finely chopped
3 garlic cloves, minced
1 pound mushrooms (such as white button, crimini or portabella), finely chopped
1 pound 80% lean ground beef
1 tablespoon Italian seasoning
1 teaspoon kosher salt
1 jar (24 ounces) marinara sauce

cooked pasta
salt, to taste
pepper, to taste
grated Parmesan cheese

In large pot over medium heat, add oil and cook onions, stirring occasionally, until just soft, about 3 minutes. Add garlic and cook 1 minute.
Add mushrooms and cook 5 minutes, or until mushrooms are soft and reduced in size.
Add ground beef, Italian seasoning and salt; cook until browned throughout, about 6 minutes, stirring and breaking up lumps. Skim off fat, leaving about 2 tablespoons.
Stir in marinara sauce and reduce heat to low. Cook 10 minutes.
Serve over cooked pasta, season with salt and pepper, to taste, and top with grated Parmesan.

Creamy Spinach, Mushroom and Lasagna Soup

Recipe courtesy of Emily Weeks, MS, RD, on behalf of the Mushroom Council
Prep time: 10 minutes
Cook time: 30 minutes
Servings: 4

1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1 medium onion, small diced
8 ounces mushrooms, such as white button, crimini or portabella, 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
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 each with dollop of ricotta and sprinkle of mozzarella.

SOURCE:
Mushroom Council

EDIBLES

Tackle your family’s hunger with a touch of heat

Published

3 hours ago

05/22/2025

bowienews

(Family Features) It’s easy to get into a recipe rut when every day feels the same – work, kids’ activities, social events and bedtime routines make it tough to experiment in the kitchen. If your family’s meals are growing boring, all you need is a touch of heat to bring new life to the menu.

Add a delicious blend of savory, sweet and a hint of spice to mealtime with Minute Hot Honey Chicken Seasoned Rice Cups, which are ready to serve fast for busy families. Packed with flavor, they complement main courses, snacks and sides without the hassle.

With just the right balance of heat and honey, they add delicious sizzle and mouthwatering flavor to recipes like Hot Honey Chicken Meatball Subs. Perfectly toasted hoagie rolls are packed with spicy, sweet chicken meatballs and smothered in melted provolone for a tough-to-top taste. Ready in 35 minutes, the subs offer a blend of convenience and gourmet flavor, making this meal an unbeatable choice at dinner time.

Sandwiches deliver an easy way to make mealtime customizable so all your loved ones are satisfied. Try topping your subs with coleslaw for a crunchy, creamy texture or pickled vegetables for an added touch of tanginess to complement the sweet, rich meatballs. For fans of spice, turn up the heat with extra hot sauce.

Solve afternoon hunger pangs with these Hot Honey Chicken Rice Crackers and Ranch Dip, loaded with the sweet heat of hot honey chicken and baked to crispy perfection. This inventive snack is uniquely crunchy and flavorful, blending fiery sweetness with savory chicken flavor as a convenient way to shake up snack time.

For the adventurous types, these homemade crackers pair with more than just ranch. Engage your taste buds further with these suggestions:

Spicy cheese dip: Add a little extra kick with cheese dip that’s spiced up with jalapenos or chili flakes.
Cucumber dill yogurt: A perfect match for the sweet heat of hot honey chicken with its refreshing, cooling effect.
Barbecue sauce: Smoky and slightly sweet, it pairs well with the honey in the crackers.
Garlic aioli: Rich and garlicky, this dip brings a robust flavor contrast to the table.

Discover more ways to shake up mealtimes by visiting MinuteRice.com.

Hot Honey Chicken Meatball Subs

Prep time: 5 minutes
Cook time: 30 minutes
Servings: 4

1 Minute Hot Honey Chicken Seasoned Rice Cup
1 pound ground chicken
1 teaspoon salt
1 teaspoon cayenne pepper (optional)
1/4 cup breadcrumbs
4 hoagie rolls
2 tablespoons butter
4 slices provolone cheese
garlic sauce, for garnish

Preheat oven to 375 F. Heat rice according to package directions.
In large bowl, mix rice; chicken; salt; cayenne, if desired; and breadcrumbs.
Use cookie scoop or hand roll chicken mixture into balls. Place on aluminum foil-lined sheet tray, leaving small space between each ball. Bake 25 minutes, flipping meatballs halfway through.
Slice hoagies in half, lengthwise. Remove some bread from middle to make room for meatballs. Butter inside of each hoagie and place on sheet tray.
Once meatballs are cooked through, turn broiler on high and place buttered hoagies in oven. Cook 1 minute, or until butter is melted and hoagie has browned.
Remove hoagies from oven, place 3-4 meatballs inside (depending on size) and cover with slice of cheese. Broil on high 30 seconds to melt cheese.
Drizzle garlic sauce on top.

Tip: Garlic sauce can be substituted with topping of choice.

Hot Honey Chicken Rice Crackers andRanch Dip

Prep time: 5 minutes
Cook time: 20 minutes
Servings: 2

1 Minute Hot Honey Chicken Seasoned Rice Cup
1 cup sour cream
1/2 packet ranch dip seasoning

Preheat oven to 400 F. Heat rice according to package directions.
Lay rice on parchment paper. Place another sheet of parchment paper on top. Use rolling pin to roll out rice into thin layer.
Bake 20 minutes.
In medium bowl, mix sour cream and ranch seasoning.
Once crackers are cooked, cut into squares while still hot. Allow to cool.
Serve crackers with ranch dip.

Tip: Ranch dip can be substituted with hummus or any flavored dip.

SOURCE:
Minute Rice

EDIBLES

Create fresh, filling springtime salads

Published

1 week 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

2 weeks 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: