EDIBLES

Pair soup, sandwich for a warming winter meal

Published

2 years ago

12/28/2022

(Family Features) Cool winter days and their cold, crisp air call for a quick warmup in the form of a classic combo: soup and sandwich. Next time you need warmed up from the inside out, go for a homemade pairing that brings together a cheesy handheld and hearty minestrone.

When you sit down for a wintertime meal with the family, Gourmet Grilled Cheese with Aunt Nellie’s Pickled Beets provides the comfort you crave with caramelized onions, gooey melted cheese and toasted sourdough. Slowly simmered to savory perfection, 3-Bean Tortellini Minestrone – powered by READ 3-Bean Salad – plays the ideal complement to the griddled sandwiches as a filling soup without the hassle.

To find more comforting meal ideas made for combatting the cold, visit AuntNellies.com and READSalads.com.

Gourmet Grilled Cheese with Pickled Beets

Recipe courtesy of “Carlsbad Cravings”
Prep time: 60 minutes

Caramelized Onions:

3 tablespoons butter
3 tablespoons olive oil
3 large yellow onions, halved, sliced 1/4-inch thick
1-2tablespoons water (optional)
1 tablespoon brown sugar
1 tablespoon balsamic vinegar
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon red pepper flakes

Sandwiches:

8 large sourdough slices, 1/2-inch thick
1/3 cup mayonnaise
4 ounces fresh goat cheese, at room temperature
8 ounces shredded gruyere cheese, at room temperature
1 jar Aunt Nellie’s Sliced Pickled Beets (about 32 beets)
2 cups baby arugula
2 tablespoons butter, divided
2 tablespoons olive oil, divided

To make caramelized onions: In Dutch oven over medium-high heat, melt butter and olive oil. Add onion and cook, stirring occasionally, 5 minutes then reduce heat to medium.
Cook until onions are caramelized and rich, deep golden brown, about 25 minutes, stirring often. Turn heat to medium-low or add water if onions are dry or start to scorch before caramelizing.
Add sugar, balsamic vinegar, salt, pepper and red pepper flakes; cook 1 minute. Onions should be jammy and darkly caramelized when done. Remove to plate to cool.
To make sandwiches: Spread out bread slices on flat surface. Spread thin layer of mayonnaise on one side of each bread slice.
Turn four bread slices over and spread goat cheese on plain side. Top goat cheese with gruyere, even layer of beets, caramelized onions and arugula. Top with remaining bread, mayo side out. Secure with toothpicks, if desired.
In large skillet over medium-low heat, melt 1 tablespoon butter with 1 tablespoon olive oil. Add two sandwiches, cover and grill until bottom of bread is toasted, about 5-7 minutes, and cheese starts melting, checking often. Flip and cook, uncovered, until cheese is melted and bottom of bread is toasted.
Repeat with remaining sandwiches.

3-Bean Tortellini Minestrone

Recipe courtesy of “Joy of Eating”
Prep time: 20 minutes
Cook time: 25 minutes

1 can (15 ounces) READ 3-Bean Salad
1/2 cup extra-virgin olive oil
1/2 medium yellow onion, diced
3 peeled garlic cloves, minced
2 pinches salt, plus additional to taste, divided
1 teaspoon Italian seasoning
1/4 teaspoon black pepper, plus additional to taste, divided
3 small carrots, trimmed, peeled and diced
2 celery stalks, trimmed and diced
1 medium zucchini, diced
1 can (28 ounces) diced tomatoes, undrained
1 Parmesan rind (optional)
6 cups low-sodium vegetable broth
9-10 ounces refrigerated cheese tortellini
2 cups baby spinach
jarred pesto, for serving (optional)

Drain and rinse bean salad; set aside.
In large pot over medium heat, heat olive oil. Add onions, garlic and 1 pinch salt; saute until translucent, 3-4 minutes. Stir in Italian seasoning and 1/4 teaspoon black pepper. Cook until fragrant, about 1 minute. Add carrots, celery and zucchini with remaining pinch salt. Cook, stirring occasionally, until vegetables are crisp tender, 5-7 minutes.
Stir in tomatoes. Add Parmesan rind, if desired. Cook about 10 minutes until most tomato juice evaporates. Pour in vegetable broth. Bring to boil. Add tortellini; cook 2 minutes, or just until tender. Stir in bean salad and spinach. Cook 2-3 minutes to heat through.
Season with additional salt and black pepper, to taste. Serve garnished with pesto, if desired.

SOURCE:
Seneca Foods

Seneca Foods

EDIBLES

A sweet, savory, simple holiday side dish

Published

4 days ago

12/18/2024

bowienews

(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

Published

2 weeks ago

12/11/2024

bowienews

(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

Published

3 weeks ago

12/04/2024

bowienews

(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