Category: FOOD

Anything and everything: eating – cooking – growing

Simple, Family-Friendly Solutions

It’s no secret it can be tough to serve smart choices your kids will actually enjoy again and again….

(Family Features) During the hustle and bustle of a busy school week, juggling after-school activities, homework, dinners and next day lunch prep can be exhausting. Finding ways to simplify evenings while running a more efficient kitchen routine can make life more delicious for parents and children alike.

Consider these ways to make family meals work overtime for you.

Plan for leftovers. One easy way to make the most of your time in the evening is to make dinners that serve dual purpose – choosing recipes that shine when leftovers are reinvented for lunch the next day, like an all-time classic: chicken fingers. Making them at home is not only healthier than typical restaurant offerings, but leftovers can be used in a recipe like this Chicken Tender Smart Pocket, perfect for packing in your child’s lunchbox.

Use kid-friendly, better-for-you ingredients. It’s no secret it can be tough to serve smart choices your kids will actually reach for again and again. Set up a simple toppings bar with a favorite protein, chopped crunchy veggies and simple sauces alongside fun, do-it-yourself foods like stuff-able Toufayan Smart Pockets. Available in Original, 100% Whole Wheat, Everything and Organic Sprouted Whole Wheat varieties, they’re easy to hold, fun to stuff and only 80 calories each.

Focus on family favorites. When you’re busy making a meal the whole family loves, your time spent in the kitchen may not feel so much like a drain on the evening. Throw it back to childhood with these Sloppy Joe Smart Pockets, an easier-to-eat version with the timeless taste of seasoned beef.

Discover more family meal solutions at Toufayan.com.

 

Chicken Tender Smart Pocket

Servings: 1

  • 3          breaded chicken tenders
  • 2          tablespoons mayonnaise
  • 1          Toufayan Smart Pocket, any variety
  • 2          pieces curly lettuce, washed and dried
  • 2          thinly sliced tomatoes
  • salt, to taste
  • pepper, to taste
  1. Bake chicken tenders according to package instructions.
  2. Spread mayonnaise evenly on insides of pita bread pocket.
  3. Layer lettuce then tomatoes and place chicken tenders evenly across pita bread pocket. Season with salt and pepper, to taste.
  4. Serve immediately.

Sloppy Joe Smart Pockets

Servings: 4

  • 1          pound ground beef
  • 1/4       cup finely chopped celery
  • 1/4       cup finely chopped onion
  • 1/4       cup finely chopped carrot
  • 1          clove minced garlic
  • 1/2       teaspoon salt
  • 1/8       teaspoon pepper
  • 1/4       cup tomato paste
  • 2          tablespoons brown sugar
  • 2          teaspoons apple cider vinegar
  • 1/2       teaspoon yellow mustard
  • 1          cup water
  • 4          Toufayan Smart Pockets, any variety
  1. In large skillet over medium heat, brown ground beef, celery, onion, carrot, garlic, salt and pepper, breaking up beef until browned and no longer pink, approximately 6-8 minutes.
  2. Add tomato paste, brown sugar, vinegar, mustard and water; mix well.
  3. Bring to boil, reduce to simmer and cook 15-20 minutes until sauce thickens and flavors meld.
  4. Remove from heat; taste and adjust seasonings, if necessary.
  5. Divide evenly among pita bread pockets and serve.


SOURCE:
Toufayan

BTC SUMMERFEST Aug. 16

BTC Praise Band & Midnite Hour Band – Miller’s Meat Chicken BBQ Dinners

Live Music By: 

BTC Praise Band & Midnite Hour Band
(starts around 6:30 pm)

Yard Games & Activities for ALL ages!

August 16, 2019

Miller’s Meat Chicken BBQ Dinners
– Tickets are $10
– Available from 5 – 7:30 pm

TO PRE-ORDER – Call and leave a message OR text – 419-650-8512

Basic Truth Church Website

 

 

Rotary Corn Roast Monday 8/19

If people aren’t able to stay for the program they can grab a meal-to-go.

This is a good meal for $15! City BBQ, Homemade Pies and of course sweet hand shucked and roasted corn!

If people aren’t able to stay for the program they can grab a meal-to-go.

Contact Stephanie Walters at Briar Hill Health Campus 419-257-2421  to pick up a ticket.

The proceeds from the Rotary Corn Roast helps the club with Community Outreach including: local scholarships to NB, Van Buren & Elmwood students!

 

NB Custom Cut Specials! FREE Chicken!

10% OFF for Seniors (55+) on Tuesdays!

Senior Citizens Tuesdays
10% OFF ANY Purchase

 

North Baltimore Custom Cuts 
– FRESH for YOUR GRILL!

From the farms to the freezers – We’ll cut whatever you want FRESH!!!
NOT Pre-Packaged!

Get 6 FREE Chicken Leg Qtrs. with purchase of a BEEF – Pork – Combo Freezer Bundle
Call for info!
(Deposit required)

85% LEAN Ground Beef
$4.79#

 

ALL STEAKS CUT
FRESH
TO YOUR ORDER!!


SAVE $2.00 per pound!
Bone-In Ribeyes – $12.99#
NY Strip – $11.99#
Top Sirloin – $8.99#
Flat Iron – $5.49#

Beef Brisket – $4.09#
Beef Short Ribs – $7.49#
Beef Skirt Steaks – $5.99

Assorted Bone-In Pork Chops – $2.89#

Our Bun Length Brats
Regular – Cheddar – Pepper Jack – Bahama Mama
$1.50 each
(a meal in itself!)

Whole Chickens
$1.99#

Split Chickens
$2.09#

Pork Spare Ribs – $2.79#

Only at NB Custom Cuts!Tasty Taters
Potato Chips
$4.00 bag


We accept Credit – Debit – EBT

Learn about growing hops

The second workshop will be in Bowling Green on Aug. 14.

Learn about growing hops

The surge in local craft breweries has increased demand for hops, beer’s key ingredient.

Growing hops can be an additional source of income for farmers. New or experienced hop growers can learn more about the crop at three field nights that will be held across the state starting Aug. 7 in Piketon. The second workshop will be in Bowling Green on Aug. 14, and the third in Wooster on Aug. 21.

All three workshops will be held in hop fields. Topics will include a galvanized trellis system; pest and nitrogen management; and new Ohio hop variety breeding, evaluation, and selections.

The workshops will be run by Brad Bergefurd, a horticulture expert with OSU Extension.

To register for the workshops, contact Charissa Gardner at 740-289-2071, ext. 132, or email gardner.1148@osu.edu.

14 Hops Field Night, 5:30–8:30 p.m., 13737 Middleton Pike, Bowling Green, Ohio. Information applicable to new and veteran hop growers as well as those interested in getting started. Sessions on galvanized trellis systems, hop mechanical harvesting demonstration, drying demonstration, insects and disease, pest management, nutrient management/fertigation demonstration, and drip irrigation management. Cost: $15 required by Aug. 13. Contact Charissa Gardner, program coordinator at South Centers, at 740-289-2071, ext. 132, or gardner.1148@osu.edu to register.

 

Chowline: Food safety and homemade fruit- or vegetable-infused water

Because you are adding fresh fruits or vegetables, the infused water is perishable…..

I’m planning to add either fresh strawberry or cucumber slices to a pitcher of water to serve with a lunch I’m hosting. Are there any food safety concerns that I need to be aware of when making fruit- or vegetable-infused water?

Infusing water with fruits or vegetables is a wonderful, healthy, and delicious way to add flavor to water without adding sugar. Not only is infused water a simple way to stay hydrated, but it has also become increasingly popular among consumers who are seeking healthy alternatives to sugary drinks.

However, when preparing fruit- or vegetable-infused water, it’s important to keep food safety in mind to prevent the potential of developing a foodborne illness. In fact, you should handle infused water as you would any perishable food, according to Infused Water with Ohio Local Foods, a recent Ohioline fact sheet written by Patrice Powers-Barker, an Ohio State University Extension educator.

Ohioline is OSU Extension’s free online information resource and can be found at ohioline.osu.edu. OSU Extension is the outreach arm of The Ohio State University College of Food, Agricultural, and Environmental Sciences.

Because you are adding fresh fruits or vegetables, the infused water is perishable. When serving infused water at a party or on a buffet table, treat it like other perishable foods. Add ice to the water and remember that perishable foods should not be left at room temperature for more than two hours. After two hours at room temperature, the food can enter the “danger zone,” a range of temperatures between 40 and 140 degrees Fahrenheit at which bacteria grows most rapidly. 

“For food safety, store the infused water in the refrigerator,” writes Powers-Barker. “As in any food or beverage preparation, do not forget to wash hands with soap and water before handling the food, as well as wash all produce with clean running water.” 

“Use clean containers and sanitize preparation surfaces before starting,” she writes.

Also, cut away any damaged or bruised areas on fresh fruits and vegetables, and avoid using any produce that looks rotten, advises the U.S. Food and Drug Administration.  

Because fruits and vegetables can sometimes harbor harmful bacteria, rinse all produce under clear running water before preparing or eating it. When washing firm produce such as melons and cucumbers, clean it with a produce brush and pat it dry with a clean cloth towel or paper towel to further reduce bacteria that might be present on the surface, the FDA says.

For example, cantaloupe skin has nooks and crannies that can house dirt particles. Therefore, give cantaloupes a good rinse and scrub them with a clean brush before cutting through them with a knife. Peeling or cutting unwashed produce can transfer dirt or other contaminates from the surface of the produce to the portion of the fruit or vegetable that you plan to eat or add to your water.

It’s important to note, however, that washing the produce will not get rid of all bacteria or viruses. And washing it with soap, detergent, or commercial produce washes is no more effective than washing it with water, the FDA says.

Chow Line is a service of The Ohio State University College of Food, Agricultural, and Environmental Sciences (CFAES) and its outreach and research arms, Ohio State University Extension and the Ohio Agricultural Research and Development Center (OARDC). Send questions to Chow Line, c/o Tracy Turner, 364 W. Lane Ave., Suite B120, Columbus, OH 43201, or turner.490@osu.edu.

Simple Steps for More Family Time

Create kid-friendly meals using canned foods…


(Family Features) Back-to-school season means busy schedules filled with extracurricular activities, homework and carpools. It can be challenging to find quality time to spend with loved ones, let alone get a wholesome, homemade meal on the table.

A simple way to create more moments with your family and still serve up nutritious and delicious dinners is to make sure you have canned foods on-hand.

According to a study published in “Nutrients,” a pantry stocked with canned produce helps adults and kids eat more nutrient-rich foods, leading to healthier overall diets. Canned foods also help cut down on meal prep, so you spend less time in the kitchen and more time together with your family doing the things you love.

“As a busy mom, canned foods are my secret weapon in the kitchen and ensure that I always have the makings of a nutritious meal for my family all year long, and especially when the kids are back in school,” said Holley Grainger, registered dietitian and mother of two. “Fresh fruits and vegetables are harvested at the peak of ripeness and canned within only four hours after being picked, sealing in their nutrition and flavor. So, I know I have year-round access to my family’s favorite seasonal fruits and vegetables right in my pantry.”

Canned foods also make it easy to get the kids involved in the kitchen, with recipes like Pumpkin Mac and Cheese or Hearty Chickpea Vegetable Soup, so you can help build a positive connection to healthy eating for your children. Plus, the family can “go green” and recycle the cans after they’re used; in fact, cans are the most recycled food and beverage containers in America.
 
For more flavorful recipes, and to learn more about the benefits of cooking with canned foods, visit CansGetYouCooking.com.

Pumpkin Mac and Cheese

  • 8          ounces rotini or medium shell pasta
  • 5          tablespoons butter, divided
  • 1/4       cup all-purpose flour
  • 1          can (12 ounces) evaporated milk
  • 1          cup milk
  • 1/2       cup canned pumpkin
  • 1 1/2    teaspoons salt
  • 1/4       teaspoon ground black pepper
  • 1/4       teaspoon ground nutmeg
  • 2          cups shredded Swiss or Gruyere cheese
  • 1          cup shredded cheddar cheese
  • 1/4       cup breadcrumbs
  1. Cook pasta according to package directions; drain and set aside.
  2. Heat oven to 375° F.
  3. Grease 1 1/2-quart baking dish. In 4-quart saucepan over medium heat, melt 3 tablespoons butter. Stir in flour; cook 1 minute. Gradually stir in evaporated milk and milk; cook until mixture is thickened and smooth. Stir in pumpkin, salt, pepper and nutmeg.
  4. Remove from heat; whisk in cheeses until smooth. Stir in cooked pasta; toss to mix well. Spoon into baking dish.
  5. Melt remaining butter; stir in breadcrumbs to coat well. Sprinkle on top of casserole. Bake 30 minutes, or until sauce is bubbly and mixture is golden.

Hearty Chickpea Vegetable Soup

  • 1          tablespoon olive oil
  • 1          medium onion, chopped
  • 1          large garlic clove, minced
  • 2          teaspoons ground cumin
  • 2          cans (14 3/4 ounces each) low-sodium vegetable or chicken broth
  • 1          cup water
  • 4          cups cubed butternut squash (about 1 medium squash)
  • 1/4       teaspoon salt
  • 1          can (15 1/2 ounces) garbanzo beans (chickpeas), drained and rinsed
  • 1          can (14 1/2 ounces) sliced carrots, drained
  • 3          cups kale, coarsely chopped
  1. In 4-quart saucepan over medium-high heat, heat oil. Cook onion and garlic until just softened, stirring frequently. Stir in cumin; cook 1 minute.
  2. Add broth, water, butternut squash and salt. Over high heat, heat to boil.
  3. Reduce heat to low; cover and simmer 20 minutes until squash is tender.
  4. Add garbanzo beans, carrots and kale. Continue to simmer about 5 minutes until vegetables are tender.

SOURCE:
Can Manufacturers Institute

An Easy Solution to After-School Snacking

You can make the most of snack time with simple, fun recipe ideas like Harvest Fruit and Oat Energy Bites


(Family Features) The early morning chaos and activity-packed evenings of the back-to-school season can make finding time to connect challenging. Throughout the day, there can be small windows of time that your family can make the most of – even if only for a few moments that matter.

“As a busy mom, I know how hard it can be to find time to slow down with the kids,” said Dr. Tanya Altmann, pediatrician and parenting expert. “After-school snack time is my secret weapon. It’s a time we can all pause for a few minutes before running out the door to soccer or starting homework. As a doctor, I’ll take any extra opportunity to provide the nutrients my kids need. That’s why I focus on nutrient-rich snacks, which always include milk in our house.”

Most Americans, including kids, fall short on the recommended three daily servings of real milk and milk products for kids ages 9 and up, according to the USDA Dietary Guidelines Advisory Committee. Adding real dairy milk to afternoon snack time is an easy way to get kids nutrients they need to grow up strong, which is one less thing for parents to worry about.

“The great thing about milk is that kids already love it, so it’s an easy way to get protein and other essential nutrients they need to fuel their after-school activities and meals,” pediatrician Dr. Ilan Shapiro said. “It’s not a battle to get them to drink it like so many foods can be.”

You can make the most of snack time with simple, fun recipe ideas like Harvest Fruit and Oat Energy Bites, which are a quick way to fuel up. Pairing these with an 8-ounce glass of real milk provides protein and essential nutrients kids need to power through after-school homework or activities.

Photo courtesy of Emily Caruso of Jelly Toast on behalf of Milk. Love What’s Real

Snacking recipes are not only easy to make, but also easy to plan. For more tasty on-the-go recipe ideas to try this back-to-school season, and to shop for ingredients, visit milklife.com.

Harvest Fruit and Oat Energy Bites

Recipe courtesy of Emily Caruso of Jelly Toast on behalf of Milk. Love What’s Real
Servings: 10, 2 bites per serving

  • 1/2       cup milk
  • 1 1/2    cups rolled oats, divided
  • 2          tablespoons almond nut butter
  • 2/3       cup dried apple rings, chopped (soft variety)
  • 1/2       teaspoon apple pie spice
  • 1          pinch salt
  • 1/4       cup dried cranberries or dried tart cherries
  • 2          tablespoons chopped pecans or almonds
  • 1          glass milk (8 ounces each) per serving
  1. In bowl of food processor or high-speed blender, combine milk, 1 cup rolled oats, nut butter, dried apple rings, apple pie spice and salt. Pulse until mixture becomes fairly smooth and holds together when rolled. Transfer mixture to medium size bowl.
  2. Stir in remaining oats, dried cranberries and chopped nuts. Roll mixture into tablespoon-sized balls and place on parchment paper-lined baking sheet. Chill 1 hour, or until firm. Keep bites covered and refrigerated up to 3 days.
  3. Pair each serving with 8-ounce glass milk.

Nutritional information per serving: 190 calories; 3.5 g fat; 0 g saturated fat; 5 mg cholesterol; 12 g protein; 28 g carbohydrates; 2 g fiber; 150 mg sodium; 334 mg calcium. Nutrition figures based on using fat-free milk and include 8-ounce glass fat-free milk.

SOURCE:
MilkPEP

School Day Solutions

Family-friendly recipes for breakfast, lunch and dinner


(Family Features) Morning routines, homework, practices and more are all part of back-to-school season, and even when time is short, flavorful meals can be, too.

Whether it’s breakfast and dinner together as a family or sending your little learner out the door with a nutritious lunch, making tasty recipes in your own kitchen doesn’t have to be a drain on an already busy schedule. With dishes like a new take on French toast to a quickly packed lunchbox and bolder burgers, you can keep your loved ones fueled for everything the school year brings your way.

For more back-to-school recipes, visit Culinary.net.

Freshen Up Family Breakfasts

A truly beneficial start to the day is usually centered around breakfast. Start your family on the right foot with a meal that delivers sweet flavor along with nutritious fruits.

This Honey Leches French Toast recipe swaps out syrup for hot honey combined with the crisp taste of raspberries, blueberries and strawberries.

Photo courtesy of Getty Images

Visit honey.com for more family-friendly recipes.

Honey Leches French Toast

Recipe courtesy of chef Rob Corliss on behalf of the National Honey Board
Servings: 4

Honey Leches:

  • 2          tablespoons blueberry honey
  • 1/4       cup evaporated milk
  • 1/4       cup light coconut milk
  • 3          large eggs
  • 1          teaspoon pure vanilla extract
  • 1/2       teaspoon ground cinnamon

Berry Garnish:

  • 1/2       cup fresh raspberries
  • 1/2       cup fresh blueberries
  • 1/2       cup fresh strawberries, sliced

Hot Honey:

  • 1/2       cup blueberry honey
  • 1/2       teaspoon cayenne pepper

Pound Cake:

  • 8          small slices premade pound cake
  • nonstick cooking spray
  1. To make Honey Leches: In mixing bowl, whisk blueberry honey, evaporated milk, coconut milk, eggs, vanilla extract and cinnamon to evenly combine. Keep chilled.
  2. To make Berry Garnish: In mixing bowl, lightly toss raspberries, blueberries and strawberries to evenly combine. Keep chilled.
  3. To make Hot Honey: In small mixing bowl, whisk blueberry honey and cayenne pepper to evenly combine. Keep warm so hot honey is pourable.
  4. Heat electric griddle to 375° F.
  5. Arrange pound cake slices, side by side, flat, in casserole dish or pan with sides. Pour Honey Leches over and around pound cake slices; soak 1 minute.
  6. Lightly coat griddle with nonstick cooking spray. Remove pound cake slices from Honey Leches, allowing liquid to drain off, then place each slice on hot griddle.
  7. On griddle, cook pound cake slices approximately 2 minutes on each side until golden crispy and hot throughout.
  8. To serve, place two overlapping pound cake slices on plate (four plates total). Top each with approximately 1/4 cup mixed berries then drizzle each with approximately 2 tablespoons hot honey.

A Healthy, Happy Midday Meal

Back to school means back to packing daily lunches, and for parents aspiring to send healthier options with their children, look no further than a bento box loaded with the nutritional values of fruits, dairy and protein.

Surprise your little one with this Happy Lunchbox, a sweet treat to help keep him or her hydrated throughout the school day. Start with watermelon, a portable, versatile and easy-to-serve staple composed of 92% water for a hydrating snack. Add in a favorite yogurt flavor, mixed berries, cheddar cheese cubes and smoked turkey breast for a well-rounded lunch to maintain energy all day.

By assembling this nutritious meal using a divided bento box, you can add a little fun to an already flavorful lunch. Find more refreshing recipes for back-to-school season at watermelon.org.

Happy Lunchbox

Recipe courtesy of the National Watermelon Promotion Board

  • Watermelon, cut into sticks
  • yogurt, for dipping berries

Watermelon Kebabs:

  • 18        cubes (1 inch each) seedless watermelon
  • 6          cubes smoked turkey breast
  • 6          cubes cheddar cheese
  • 6          coffee stirrers or beverage straws
  1. In small plate with dividers, assemble watermelon sticks with yogurt in one section and berries in separate section.
  2. To make Watermelon Kebabs: Skewer watermelon, turkey and cheese cubes on stirrers or straws. Assemble in third section of plate.

A Bigger, Bolder Burger

Making a meal everyone loves can sometimes be a challenge when tastes differ and each member of the family craves something different. However, turning to a nearly universally enjoyed staple – a burger – may be just the solution.

Next time your group debates the night’s dinner menu, turn to a customizable creation like the Brooklyn Bacon Bonanza Burger created by celebrity chef and author George Duran for Jarlsberg’s Global Burger Campaign. Topped with melted cheese and optional garnishes like fried eggs and tomato slices, this burger can be personalized to appease the taste buds of everyone under your roof.

Find more back-to-school meal solutions at jarlsberg.com.

Brooklyn Bacon Bonanza Burger

Recipe courtesy of chef George Duran on behalf of Jarlsberg
Servings: 4

  • 4          thick chunks Jarlsberg cheese
  • 1          tablespoon hot sauce
  • 1/4       cup mayonnaise
  • 1          pound ground beef
  • 1/2       pound ground pork
  • 1          onion, finely chopped (about 1 cup)
  • 1          cup chopped cooked bacon
  • 3          tablespoons sundried tomato paste
  • 3          tablespoons breadcrumbs
  • kosher salt
  • freshly ground black pepper
  • nonstick cooking spray
  • 4          eggs for frying (optional)
  • 4          hamburger buns
  • 8          thin slices tomato
  1. Place cheese in freezer about 1 hour ahead of time.
  2. Heat grill to medium-high heat. In small bowl, mix hot sauce and mayonnaise; set aside.
  3. In large bowl, season beef, pork, onion, bacon, tomato paste and breadcrumbs with salt and pepper. Using hands, mix until well combined.
  4. Using hands, form meat mixture into four balls. With thumb, make indentation in centers of balls and place one chunk cheese in center of each. Begin shaping burgers around cheese until patties form.
  5. Spray grill grates with nonstick spray. Grill burgers, turning frequently, until cooked through and cheese begins to ooze out, about 8-10 minutes.
  6. In nonstick skillet, fry eggs, if desired; set aside. Serve burgers on hamburger buns with chipotle-mayo, tomato slices and fried eggs.

SOURCE:
National Watermelon Promotion Board
Jarlsberg

Custom Cuts This Week – 8/6

GRILL BUNDLE Special This Week!

Senior Citizens Tuesdays
10% OFF ANY Purchase

 

North Baltimore Custom Cuts 
– FRESH for YOUR GRILL!

From the farms to the freezers – We’ll cut whatever you want FRESH!!!
NOT Pre-Packaged!

 

ALL STEAKS CUT TO ORDER!!


SAVE $2.00 per pound!
NY Strip – $9.99#
Top Sirloin – $6.99#
Ribeyes – $10.99#

 

Grill Bundle
6 each:
8 oz. Strip Steaks
3 to 1 Ground Beef Patties
Chicken Leg Quarters
Pork Chops
Brats
just $59.00!!!

N. Y. Strip Steak Bundle
(Baker’s Dozen – 13)
8 oz. NY Strips
just $69.00!!!

Ground FRESH DAILY

85% LEAN Ground Beef
$4.79#

 

Ground Beef SALE
buy 9 pounds
>>> 10th pound FREE <<<
Ground when ordered

 

Our Bun Length Brats
Regular – Cheddar – Pepper Jack – Bahama Mama
$1.50 each
(a meal in itself!)

 

Whole Chickens
$1.99#

 

Split Chickens
$2.09#

 

Boneless Chicken Breast
$2.89#

 

Chicken Leg Quarters
$.99#

 

Our Own SLAB BACON
$5.99#

 

Jowl Bacon
Sliced & Rindless
$3.99#

 

Amish Natural Casing Hot Dog – $5.99#

 

Deli Cheeses from Walnut Creek
Swiss-Colby-Pepper Jack-CoJack
$5.49


We accept Credit – Debit – EBT

A Fast, Filling Breakfast

Omelets are simple to make and pack plenty of protein….


(Family Features) A filling yet nutritious breakfast is a productive way to start any day, especially one loaded with flavor. Spanish Potato and Onion Omelets are simple to make and pack plenty of protein with diced ham and eggs paired with the complementary tastes of onion and potatoes.

Find more recipes at Culinary.net.

Watch video to see how to make this recipe!

Spanish Potato and Onion Omelet

Recipe courtesy of the National Onion Association

  • 1          cup olive oil, divided
  • 4          Yukon Gold potatoes, peeled and cut into 1/8-inch slices (about 4 cups)
  • salt, to taste
  • pepper, to taste
  • 2          medium onions, thinly sliced (2-2 1/2 cups)
  • 6          eggs
  • 4          ounces cured, cooked ham or prosciutto, diced
  1. In large saute pan, heat 3/4 cup olive oil. Cook half potatoes until tender and golden, turning often. Drain. Season with salt and pepper, to taste. Repeat with remaining potatoes.
  2. Add 4 tablespoons olive oil to pan. Cook onions until soft, about 15 minutes. Add potatoes to onions.
  3. In large bowl, beat eggs. Add eggs to potato and onion mixture. Stir in diced ham or prosciutto. Reduce heat to low and cook 8-10 minutes until golden brown on bottom. Invert platter on pan and flip omelet onto plate. Add remaining olive oil to pan; slide omelet back into pan.
  4. Cook until golden brown on bottom.
  5. Slide omelet onto serving plate. Let cool. Cut into wedges.

SOURCE:
Culinary.net

Back-to-School Food Fit for the Family

Fresh grapes star in these recipes….

(Family Features) As parents and kids navigate back-to-school routines and extracurricular activities, making healthy food choices is essential to keep everyone energized and engaged. 

When it comes to selecting snacks and preparing meals, keep it simple and stock up on foods that are easy to prep and can be used in more than one way. One such food: fresh California grapes, which are abundant throughout the fall and into January. Crisp, juicy grapes can be eaten nearly anytime and anywhere, including school, the office and during after-school activities, at home or away.

Whether eaten fresh or frozen for a cool treat, grapes are a healthy, hydrating alternative to highly processed and calorie-rich foods. They can also be used as an ingredient in easy weeknight meals like California-Style Pizza, cousin to Hawaiian pizza, where fresh grapes star instead of pineapple and prepared pizza dough gives the cook a head start. Frozen Yogurt-Dipped Grapes are an easy, fun snack or dessert that kids can help prepare.

For more snack and meal inspiration, visit grapesfromcalifornia.com.

California-Style Pizza

Servings: 8

  • 1          pound prepared pizza dough
  • 3/4       cup prepared pizza sauce
  • 1 1/2    cups halved California seedless grapes
  • 1          cup diced lean ham
  • 1          cup shredded mozzarella cheese
  1. Heat oven to 450° F.
  2. Divide dough into eight equal portions. Spread into pizza rounds on baking sheets.
  3. Spread with pizza sauce; sprinkle with grapes, ham and cheese. Bake until dough is lightly browned and cheese melted, about 12-14 minutes.

Nutritional information per serving: 220 calories; 11 g protein; 32 g carbohydrates; 6.2 g fat (24% calories from fat); 15 mg cholesterol; 573 mg sodium; 121 mg calcium; 1.4 g fiber.

Frozen Yogurt-Dipped Grapes

Servings: 6 (10 grapes per serving)

  • 60        California grapes, any color, rinsed and patted dry
  • 3/4       cup 2% vanilla Greek yogurt
  • 1/2       cup graham cracker flour or almond flour
  1. Insert toothpick into each grape. Place yogurt in small bowl. Pour graham cracker or almond flour onto plate. Line 9-by-13-inch baking dish with parchment paper.
  2. Dip each grape into yogurt, coating two-thirds of grape, then dip yogurt-covered grape into desired flour to coat bottom. Place each dipped grape on baking dish; repeat until all grapes are yogurt-covered and dipped in flour. Freeze at least two hours, or until grapes are frozen solid.

Nutritional information per serving with graham cracker crumbs: 100 calories; 3 g protein; 20 g carbohydrates; 1.5 g fat (14% calories from fat); 0 g saturated fat; 5 mg cholesterol; 55 mg sodium; 0 g fiber.

Nutritional information per serving with almond flour: 110 calories; 4 g protein; 14 g carbohydrates; 4.5 g fat (37% calories from fat); 0.5 g saturated fat (4% calories from saturated fat); 5 mg cholesterol; 15 mg sodium; 1 g fiber.

SOURCE:
California Table Grape Commission