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

Smoke your Thanksgiving turkey for tasty twist on tradition

Published

1 day ago

11/20/2024

bowienews

(Culinary.net) Make room in the oven this Thanksgiving with a Spatchcock Smoked Turkey recipe that stays moist and tender. By relying on the smoker rather than a traditional baked bird, you can keep the oven freed up for savory sides and delectable desserts.

Visit Culinary.net to find more Thanksgiving recipes.

Spatchcock Smoked Turkey

Recipe courtesy of “Cookin’ Savvy”
Servings: 8-10

1 stick melted butter
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons thyme
2 tablespoons lemon powder
1 turkey (10 pounds)

Heat smoker to 225 F.
Mix melted butter, garlic powder, onion powder, thyme and lemon powder. Rub entire turkey front and back with butter mixture.
Smoke turkey until it reaches internal temperature of 150 F. While turkey finishes smoking, heat grill to at least 450 F.
Sear turkey on grill until internal temperature reaches 165 F, about 10-15 minutes. Flip turkey breast side down 30 seconds to crisp skin. Use pizza peel to remove from grill.

SOURCE:
Culinary.net

EDIBLES

Find Comfort in a One-Pot Pie

Published

1 week ago

11/13/2024

bowienews

(Family Features) That first day of chilly weather always feels the coldest before you’re accustomed to it, and an easy, warm, filling meal can help hit the spot. Better yet, this rendition of Shepherd’s Pie is made with just one pot so cleanup can be a snap.

Visit Culinary.net for more one-dish meal ideas that bring comfort to cool days.

Shepherd’s Pie

Recipe courtesy of “Cookin’ Savvy”
Servings: 8-12

1 pound ground beef
6 medium potatoes, peeled
2 teaspoons thyme, divided
salt, to taste
pepper, to taste
1 tablespoon onion powder
1 can (6 ounces) tomato paste
1/2 cup beef broth
1 tablespoon garlic powder
1/4 cup heavy cream
1 bag (12 ounces) frozen mixed veggies

Heat oven to 350 F.
In Dutch oven, brown ground beef and drain fat.
Boil potatoes until fork tender and mash them. Add 1 teaspoon thyme, salt and pepper, to taste, and set aside.
Place ground beef back in Dutch oven and mix in onion powder, tomato paste, beef broth, garlic powder, cream and remaining thyme. Season with salt and pepper, to taste. Mix in frozen veggies.
Cover meat mixture with potatoes and bake 25-30 minutes.

SOURCE:
Culinary.net

EDIBLES

Homemade meals to tackle takeout cravings

Published

2 weeks ago

11/06/2024

bowienews

(Family Features) Many busy weeknights come down to one decision for frazzled families: cook at home or give in to takeout cravings. Instead of stressing over a decision, enjoy the best of both worlds and make Asian-inspired dishes from the comfort of your own kitchen.

Featuring a blend of chilled, freshly chopped vegetables; ready-to-eat, pre-cooked noodles; gourmet dressing sauce; and crispy toppings, Fresh Express Hot or Cold Salad and Noodle Meal Kits offer two meal options in every bag – hot or cold – so you can make your salad, your way. Available in Teriyaki, Asian Sweet Ginger and Korean Sesame flavors, they’re the perfect inspiration for making takeout-style dishes at home.

Consider this Marinated Teriyaki Steak with Teriyaki Noodle Salad recipe, which combines juicy steak with crisp vegetables and pre-cooked Udon noodles for the ultimate at-home comfort food in an effortless meal. For a quick and delicious solution that may just become a family go-to, these Teriyaki Tofu Bowls are jam-packed with flavor, noodles and fresh veggies.

These homemade favorites feature a delicious blend of broccoli, red and green cabbage, kale, shredded carrots, radish and green onions in Fresh Express’s Hot or Cold Teriyaki Salad and Noodle Meal Kit. The vegetable blend is tossed with pre-cooked Udon noodles, white sesame seeds and crunchy wontons then finished with a gourmet teriyaki dressing sauce for familiar Asian flavor.

Visit freshexpress.com/hot-or-cold to discover more than 300 fresh recipes and find a store near you.

Marinated Teriyaki Steak with Teriyaki Noodle Salad

Prep time: 1 hour
Cook time: 24 minutes
Servings: 4

1/2 cup dark soy sauce
1/2 cup brown sugar
1 tablespoon Sriracha sauce
1/2 cup unsalted chicken stock
1 pound flank steak
1 tablespoon sesame oil
1 bag (16.9 ounces) Fresh Express Hot or Cold Teriyaki Salad and Noodle Meal Kit

In saucepan, add soy sauce, brown sugar, Sriracha sauce and chicken stock; bring to simmer while whisking. Simmer 4 minutes.
Cool mixture down until cool to touch, about 20 minutes.
Slice steak into thin strips and place in bowl. Pour marinade over steak and marinate for 1 hour.
In large pan over medium-high heat, stir-fry steak 2 minutes.
Remove steak from pan and allow to rest.
In same pan used for steak, add oil and cook hot or cold kit according to instructions on bag.
Add steak back to pan and stir to incorporate.
Garnish with toppings from hot or cold kit and serve.

Teriyaki Tofu Bowls

Prep time: 20 minutes
Cook time: 10 minutes
Servings: 4

1 tablespoon rice wine vinegar
2 tablespoons dark soy sauce
1 tablespoon honey
1 teaspoon fresh grated ginger
1 tablespoon minced garlic
2 teaspoons white pepper
2 teaspoons Chinese five-spice
1/3 cup neutral oil
1 package (16 ounces) extra-firm tofu, cut into 1/2-inch pieces
1 bag (16.9 ounces) Fresh Express Teriyaki Hot or Cold Salad and Noodle Meal Kit

In bowl, whisk vinegar, dark soy sauce, honey, ginger, garlic, white pepper and Chinese five-spice until combined.
Slowly pour oil into mixture while whisking vigorously. Place cut tofu in mixture and allow to sit 15 minutes.
Bring large saute pan to medium-high heat and place tofu in, turning when crust forms.
When tofu is finished, set aside and prepare hot or cold salad and noodle meal kit.
Serve with tofu on top of hot or cold salad and noodle meal kit.

SOURCE:
Fresh Express