EDIBLES

Beef up your menu with a trendy twist on sushi

Published

4 years ago

03/18/2020

(Family Features) Tantalizing taste buds with the latest in trendy foods can be a fun way to bring the whole family to the table for meals together. Combining familiar flavors with a new preparation method, for example, is one way to add flair to dinners at home.

An innovative sushi-style concept, “beefshi” features convenient beef products like pastrami, roast beef, summer sausage, hot dogs, corned beef or bologna prepared in rolls with rice and vegetables. Because recipes like Reuben Roll, Taco Maki, New York Deli Roll and Muffarolletta can be enjoyed individually as appetizers or grouped together for a full meal, these dishes can provide a variety of solutions from entertaining a crowd to simply feeding your family.

Find more information and recipes at beefshi.com.

Reuben Roll

Recipe courtesy of the North American Meat Institute on behalf of the Beef Checkoff
Yield: 2 rolls (16 pieces)

Hand Vinegar:

1 cup water
1/4 cup rice vinegar

Rolls:

12 thin slices pastrami
3 cups sushi rice
1 teaspoon caraway seeds
2 sheets nori
4 thin slices Swiss cheese, cut into slivers
1 1/4 cups sauerkraut, rinsed, drained and squeezed dry
Russian dressing

To make hand vinegar: In small bowl, stir water and rice vinegar.
To make rolls: Lay sushi mat on clean surface and cover with plastic wrap. Lay six slices pastrami on mat lengthwise. Moisten hands with hand vinegar and shake off excess. Spread 1 1/2 cups rice across pastrami, leaving 1 inch empty at farthest end. Sprinkle rice with caraway seeds. Turn nori over so rice side is down.
Cover half the pastrami crosswise with two slices cheese and half the sauerkraut.
Securing meat and cheese with fingers, use thumbs to push end of mat up and over filling until edge of nori meets rice on opposite side. Press firmly on roll.
Lift top of mat and roll firmly until tight and round. Squeeze gently to shape. Press ends in carefully to secure loose rice. Remove mat and set roll aside.
Repeat to make second roll.
Use thin, sharp knife to cut each roll into eight slices. Arrange on sushi platter and serve with Russian dressing.

New York Deli Roll

Recipe courtesy of the North American Meat Institute on behalf of the Beef Checkoff
Yield: 2 rolls (16 pieces)

Hand Vinegar:

1 cup water
1/4 cup rice vinegar

Futomaki:

2 sheets nori
3 cups sushi rice
2 teaspoons caraway seeds
6 thin slices corned beef
4 teaspoons horseradish, well-drained
4 thin slices Swiss cheese, sliced into thin sticks
Dijon mustard

To make hand vinegar: In small bowl, stir water and rice vinegar.
To make futomaki: Lay sushi mat on clean surface and cover with plastic wrap. Place one nori sheet on mat, shiny-side down. Moisten hands with hand vinegar and shake off excess. Spread 1 1/2 cups rice across nori. Sprinkle with 1 teaspoon caraway seeds. Turn nori over so rice side is down.
Cover half the rice crosswise with three slices corned beef. Spread corned beef with 2 teaspoons horseradish. Cover corned beef with two slices cheese.
Securing meat and cheese with fingers, use thumbs to push end of mat up and over filling until edge of nori meets rice on opposite side. Press firmly on roll.
Lift top of mat and roll firmly until tight and round. Squeeze gently to shape roll. Press ends in carefully to secure loose rice. Remove mat and set roll aside.
Repeat to make second roll.
Use thin, sharp knife to cut each roll into eight slices. Arrange on sushi platter and serve with Dijon mustard.

Taco Maki

Recipe courtesy of the North American Meat Institute on behalf of the Beef Checkoff
Yield: 2 rolls (16 pieces)

Hand Vinegar:

1 cup water
1/4 cup rice vinegar

Maki:

2 sheets nori
4 cups sushi rice
4 ounces finely shredded spicy beef jerky
16 cilantro sprigs
1/2 cup slivered radishes
64 tortilla strips
queso fresco crumbles
pico de gallo

To make hand vinegar: In small bowl, stir water and rice vinegar.
To make maki: Lay sushi mat on clean surface. Moisten hands with hand vinegar and shake off excess. Place one nori sheet on mat, shiny-side down. Spread 2 cups rice across nori, leaving 1 inch empty at farthest end.
Lay 2 ounces jerky, 8 cilantro sprigs and 1/4 cup radishes crosswise along rice, covering half the surface closest to you.
Securing jerky, cilantro and radishes with fingers, use thumbs to push end of mat up and over filling until edge of nori meets rice on opposite side. Press firmly on roll.
Lift top of mat and roll firmly until tight and round. Squeeze gently to shape roll. Press ends in carefully to secure loose rice. Remove mat and set roll aside.
Repeat to make second roll.
Use thin, sharp knife to cut each roll into eight slices. Arrange on sushi platter. Stand four tortilla strips upright in center of each roll then sprinkle with queso fresco. Serve with pico de gallo.

Muffarolletta

Recipe courtesy of the North American Meat Institute on behalf of the Beef Checkoff
Yield: 2 rolls (16 pieces)

Hand Vinegar:

1 cup water
1/4 cup rice vinegar

Rice:

1/2 cup mixed olives, patted dry and finely chopped
2 teaspoons capers, patted dry and finely chopped
1 clove garlic, minced
3 cups sushi rice
freshly ground black pepper, to taste

Rolls:

8 thin slices beef salami
3 thin slices part-skim mozzarella, cut into sticks
3 thin slices provolone, cut into sticks
1/4 cup chopped celery leaves

toasted sesame seeds
shaved celery

To make hand vinegar: In small bowl, stir water and rice vinegar.
To make rice: In small bowl, mix olives, capers, garlic and rice; season with pepper, to taste.
To make rolls: Lay sushi mat on clean surface and cover with plastic wrap. Lay four slices salami on mat, overlapping by about 1/2 inch, to create surface 7 inches wide and 6 inches deep.
Moisten hands with hand vinegar and shake off excess. Cover salami with 1 1/2 cups sushi rice, leaving 1 inch empty at farthest end.
Arrange half of each cheese along center of rice crosswise, covering half of rice closest to you. Sprinkle cheese with 1/8 cup celery leaves.
Securing cheese with fingers, use thumbs to push end of mat up and over filling until one edge of rice meets opposite side. Press firmly on roll.
Lift top of mat and roll firmly until tight and round. Squeeze gently to shape roll. Press ends in carefully to secure loose rice. Remove mat, peel off plastic and set roll aside.
Repeat to make second roll.
Slice each roll into eight rounds, arrange on sushi platter and sprinkle each slice with sesame seeds. Serve with shaved celery.

SOURCE:
North American Meat Institute

EDIBLES

Shake up family meals with a versatile superfood

Published

6 days ago

07/10/2024

bowienews

(Family Features) It’s easy to fall into a dinnertime rut, cooking the same meals with the same ingredients time and again. When your family is in search of a delicious way to shake things up in the kitchen, consider new ways to cook favorite dishes without completely rethinking the menu.

Replacing tired ingredients is an easy solution when classic recipes become bland and boring, which is a perfect reason to try cooking with 4th & Heart Ghee. As a 1:1 substitute for butter or oil, its spreadable texture makes it easy to use in baked goods, grilled dishes and beyond.

This superfood can do all the things butter can do – like make toast taste awesome and trick your kids into eating broccoli – but with additional benefits. For example, it maintains its molecular integrity at high temperatures, can be digested by lactose intolerant people, supports weight loss, improves digestion and reduces inflammation.

Consider these benefits of choosing 4th & Heart Ghee instead of butter:

Grass-fed and pasture-raised: It’s packed with naturally occurring fatty acids and CLA, which can improve gut health and biochemistry.
Spreadable and shelf-stable: Ghee is shelf-stable for up to 12 months and is best kept in the pantry. This means you never have to scramble to bring butter to room temperature quickly when baking or risk mangling your toast with cold butter.
High smoke point: When oil smokes, it becomes a trans fatty acid. With a smoke point of 485 F, ghee lets you cook away without worrying about high temperatures.
Natural source of butyric acid: Butyric acid naturally occurs in your gut and in ghee, helping your body absorb nutrients from the foods you eat.
Buttery taste: Ghee made in the traditional style provides a delicious, light and buttery taste, perfect for this Sweet Potato Bowl with Cilantro, Turmeric Ghee and Lime. It’s ideal for a light lunch or dinner as it’s bursting with vibrant flavors and wholesome ingredients.

To find more benefits of cooking with ghee, along with recipe inspiration, visit fourthandheart.com.

Sweet Potato Bowl with Cilantro, Turmeric Ghee and Lime

2 large sweet potatoes, peeled and cubed
2 tablespoons 4th & Heart Turmeric Ghee, divided
1 teaspoon cumin powder
1 teaspoon smoked paprika
salt, to taste
pepper, to taste
1 cup quinoa
1 can black beans, drained and rinsed
1/4 cup red onion, finely diced
1/4 cup fresh cilantro, chopped, plus additional for garnish, divided
1 lime, juice only
1/4 cup crumbled feta or goat cheese (optional)

Preheat oven to 400 F.
In large bowl, toss cubed sweet potatoes with 1 tablespoon turmeric ghee, cumin powder and smoked paprika; add salt and pepper, to taste. Spread sweet potatoes evenly on baking sheet and roast 25-30 minutes, or until tender and slightly crispy on edges, turning halfway through.
Cook quinoa according to package instructions. Once cooked, fluff with fork and set aside.
In medium bowl, mix cooked quinoa with black beans, red onion and 1/4 cup chopped cilantro.
Drizzle half the lime juice over quinoa mixture and stir to combine. Add salt and pepper, to taste.
In large serving bowl, top quinoa mixture with roasted sweet potatoes. Drizzle remaining turmeric ghee over bowl. Squeeze remaining lime juice over top. Garnish with additional chopped cilantro and crumbled feta or goat cheese, if desired.

SOURCE:
4th & Heart Ghee

EDIBLES

Enjoy a fruit-infused Fourth of July

Published

2 weeks ago

07/03/2024

bowienews

(Family Features) As patriotic parties roll on throughout the day and fireworks light up the night, Fourth of July fun calls for favorite snacks that complement the excitement. Whether you’re a pyro or prefer to leave the fiery entertainment to the experts, one thing you can take charge of is the dessert table.

Summer is a perfect time to make fruit the star of the show, and Fourth of July is no exception. These special occasions can be uplifted with the aroma and flavor of Envy Apples, a leading apple variety that offers an invitation to guests to savor memorable moments together.

Their versatility makes them ideal for sweet treats like these Apple and Berry Cream Cheese Tarts for a patriotic touch with red, white and blue pops of color. These tasty bites are shareable, handheld and festive, making them a savvy solution that keeps entertaining simple.

Just combine cream cheese, powdered sugar, vanilla and milk, pipe onto baked tart shells and top with raspberries, blueberries and star-shaped apple cutouts. Better yet, you can even swap out raspberries for preferred red fruits like strawberries or cherries, if desired.

If all the planning and entertaining leaves you short on time, turn to these Patriotic Apple “Donuts” that swap out traditional dough for thick, round apple slices topped with cream cheese and sprinkles. With just a few ingredients, you can slice the apples then let little ones in on the fun by spreading the cream cheese and decorating with sprinkles.

The craveable texture and crunch of Envy Apples provides balanced sweetness for these favorite desserts and beyond, giving guests the ultimate apple experience for all your Fourth of July festivities. They’re an appealing backdrop for pops of red and white in patriotic recipes as their flesh remains whiter longer, even after cutting or slicing, so they look fresh and delicious throughout the holiday.

To find more Fourth of July salads, main courses, sides and desserts, visit EnvyApple.com.

Apple and Berry Cream Cheese Tarts

1 cup diced raspberries
4 tablespoons sugar, divided
1 cup halved blueberries
1 package cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/4 cup milk
12 frozen mini tart shells, approximately 2 inches in diameter
3 Envy Apples, cut into 12 large slices (around cores)

In bowl, stir raspberries and 2 tablespoons sugar. In separate bowl, stir blueberries and remaining sugar. Let sit 30-60 minutes.
Beat together cream cheese, powdered sugar, vanilla and milk. Spoon into piping bag and cut off small part of tip.
Bake tart shells according to package directions. Once baked and cooled, fill halfway with cream cheese mixture.
Using small star cookie cutter, cut shapes from apple slices.
Top half of each tart with spoonful of raspberries and other half with blueberries. Top each with apple star and repeat with remaining ingredients.

Patriotic Apple “Donuts”

Servings: 6

2 Envy Apples
2/3 cup whipped cream cheese
6-10 tablespoons red, white and blue sprinkles

Cut apples horizontally to create thick, round slices. Use round cookie cutter to remove apple cores.
Spread cream cheese on “donuts.” Top with sprinkles.

SOURCE:
Envy Apple

EDIBLES

Fuel family fun with this easy recipe

Published

3 weeks ago

06/26/2024

bowienews

(Family Features) Between work, after-school activities and homework, planning memorable family time is nearly impossible. Changing that mindset can start by making mealtime simpler with recipes that serve up big smiles for the whole family and fuel fun, even on weeknights.

As a quick and easy mealtime solution that gives families time back to make lasting memories, Mrs. T’s Pierogies are pasta pockets filled with the stuff you love like creamy mashed potatoes, cheesy goodness and other big, bold flavors.

You can find a little inspiration in recipes like these Pierogy Burrito Bowls, loaded with pierogies, cherry tomatoes, corn, sliced avocado and homemade avocado mayo crema for a simple meal everyone in the family can enjoy.

No matter how parents switch up their weeknight routines, like a trip to the park or an at-home movie night, pierogies make weeknight recipes like this one possible because they’re simple and easy to prepare, leaving more time for parents to do the stuff they love with the ones they love.

Find more recipes fit for family fun by visiting MrsTsPierogies.com.

Pierogy Burrito Bowls

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

Burrito Bowls:

1 tablespoon avocado oil
1 bag (2 pounds) Mrs. T’s 4 Cheese Medley Pierogies
1 cup cherry tomatoes, halved
1 cup fresh or frozen corn, lightly roasted
1 ripe avocado, pitted and thinly sliced
1 cup pickled red onions
3/4 cup Cotija cheese
fresh chopped cilantro, for garnish

Avocado Mayo Crema:

1/2 cup mayo
1 ripe avocado, pitted and roughly chopped
1/2 lime, juice only

To make burrito bowls: In medium skillet over medium heat, add avocado oil. Saute pierogies in batches, approximately 8 minutes on both sides, until golden brown. Remove from heat and set aside.
Divide pierogies, cherry tomatoes, corn, avocado, pickled red onions and Cotija cheese evenly among serving bowls. Garnish with cilantro.
To make avocado mayo crema: In food processor, process mayo, avocado and lime juice until smooth.
Drizzle avocado mayo crema over bowls, as desired.

SOURCE:
Mrs. T’s Pierogies