EDIBLES

‘Fall’ in love with family-favorite autumn recipes

Published

1 year ago

10/04/2023

(Family Features) With temperatures cooling and cravings leaning toward comforting flavors, fall offers a perfect time for families to explore adventurous twists on favorite foods. As you and your loved ones rework the menu for autumn, turn to versatile ingredients that provide fresh tastes and new ways to enjoy classic recipes.

One star ingredient that can be used for appetizers, main courses, sides, snacks and desserts alike is watermelon. In fact, using the entire watermelon (rind included) means you’ve discovered a sustainable way to create nutritious meals without food waste.

Consider these simple, delicious ways to use the entire watermelon in your kitchen.

Watermelon Flesh
In the fall, whole watermelon is still available in many areas. You can also find mini watermelon in the fresh cut produce section at many local grocers. The flesh is often the favorite (and most-used) part of the watermelon. Served on its own as a hydrating snack or as part of a recipe for tasty entrees, the flesh offers something for nearly every appetite so no watermelon goes to waste.

Watermelon Juice
Watermelon is 92% water, making it a sweet choice for staying hydrated. Even if your watermelon is overripe, don’t throw it out – instead, juice or puree it to retain value and nutrition. Use it to sweeten this Watermelon Bourbon Glaze then drizzle over a perfectly grilled flank steak and serve with mashed potatoes and grilled vegetables for an ideal fall meal.

Watermelon Rind
The rind is often thrown out – many people don’t realize you can eat it, too. The rind absorbs flavors added to it and adds an unexpected texture to this Watermelon Walnut Currant Chutney. Try serving over brie with crackers or simply dip with naan or baguettes.

Find more flavorful fall solutions to avoid food waste at Watermelon.org.

Watermelon Bourbon Glaze with Grilled Flank Steak

Servings: 6

1 1/2 cups watermelon juice (approximately 2 1/2 cups chopped watermelon, blended)
2 tablespoon minced garlic
1/4 cup soy sauce
1/4 cup brown sugar
2 teaspoon hot sauce
1/4-1/2 cup bourbon
2 pounds flank steak or London broil
1/4 teaspoon cornstarch

In medium saucepan over medium-high heat, reduce watermelon juice to 2/3 cup. Toward end of reduction, add garlic. Remove from heat, cool 10 minutes then add soy sauce, brown sugar, hot sauce and bourbon. Mix well.
Place watermelon-bourbon glaze in large zip-top bag. Add steak and massage to cover meat. Close bag and refrigerate 3-4 hours.
Heat grill to high heat. Remove steak from plastic bag and gently shake to remove excess glaze.
Grill steak 4-6 minutes; turn, grill 4-6 minutes, depending on thickness of steak. Remove from heat. Steak should be pink in center.
Allow steak to rest on platter or cutting board 10 minutes.
Mix small amount of watermelon-bourbon glaze with cornstarch. In small saucepan over medium-high heat, add cornstarch mixture to remaining glaze and simmer 3-5 minutes. Reduce to medium heat until mixture thickens. Remove from heat.
Cut flank steak on bias into thin strips. Drizzle watermelon-bourbon glaze over top.

Watermelon Walnut Currant Chutney

Servings: 16

4 cups watermelon, juiced
2 cups watermelon rind (white part), diced small
2 tablespoons apple cider vinegar
1 1/2 cups packed brown sugar
1/2 medium white onion, sliced
1 tablespoon minced garlic
1/2 teaspoon nutmeg
1/4 teaspoon cloves, ground
1 teaspoon lemon zest
1 lemon, juice only
2 tablespoons currants
2 tablespoons roasted walnuts
1 wheel brie cheese, for serving
crackers, for serving

In saucepan over medium heat, reduce watermelon juice to 2 cups. Combine with watermelon rind, apple cider vinegar, brown sugar, white onion, garlic, nutmeg, cloves, lemon zest, lemon juice, currants and walnuts; simmer until almost dry.
Chill and serve over brie with crackers.

SOURCE:
National Watermelon Promotion Board

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