It’s going to be a warm weekend–perfect for making Green Slimesicles…..Watch this video to see how to make this recipe!
(Family Features) Taking the fear out of trying unfamiliar produce is a simple way for parents to introduce children to fruits and veggies.
For example, these Green Slimesicles are a perfect way for kids to try spinach without even knowing it as it’s pureed with bananas and pineapple before freezing for a cool, refreshing treat.
Find more recipes and other not-so-scary fun at disney/dole.
In blender, puree spinach, bananas, pineapple, water and vanilla until smooth.
Pour into six ice pop molds 1/3 cup each. Freeze 4-6 hours, or until firm.
Tips: For refreshing twist, add a few mint leaves before pureeing. If you don’t have ice pop molds, pour into two standard ice cube trays and insert wooden sticks after freezing about 1 hour.
Spiced Pumpkin Carrot Cheesecake Cupcakes. Watch the video to see how to make this recipe!….
(Culinary.net) Pumpkin is the flavor of the season when fall comes around, especially when used in heartwarming desserts and sweet treats the whole family can enjoy.
This autumn, when your loved ones start searching the kitchen for sweets, you can turn to Spiced Pumpkin Carrot Cheesecake Cupcakes for a tasty handheld way to appease those festive cravings. Combining pumpkin quick bread with a handful of household ingredients, this easy recipe makes it simple to serve up traditional tastes in a matter of minutes.
Plus, with kid-friendly instructions that call for minimal complicated tasks, the whole family can enjoy creating these cupcake masterpieces together as a celebration of moments spent together.
Pork, Beef, and Combo bundles. No substitutions. Deposit required…..
Check out these great offers from North Baltimore’s Custom Butcher Shop–NB Custom Cuts. Tuesday is always 10% off any purchase discount for Senior Citizens!
Eating an orange or an apple will give you the fiber and also the juice…..
Does eating a piece of fruit or squeezing it into a juice to drink offer the same health benefits?
No. Even if you take an orange and squeeze fresh orange juice, drinking the juice of the orange doesn’t offer the same health benefits of eating the orange.
Fruit juice lacks fiber, an important nutrient found in whole fruit, writes Dan Remley, an educator in family and consumer sciences for Ohio State University Extension, the outreach arm of The Ohio State University College of Food, Agricultural, and Environmental Sciences (CFAES).
“Fiber helps the digestive system, lowers cholesterol, promotes a healthy colon, and lowers blood sugar spikes, just to name a few benefits,” Remley writes in The Juice on Juice, a blog post at the Live Healthy Live Well website.
The site, which can be found at livehealthyosu.com, is a free information resource that offers science-based consumer information and insights. It’s written by OSU Extension educators and specialists in family and consumer scienceswho promote health and wellness.
In the blog post, Remley adds, “Eating an orange or an apple will give you the fiber and also the juice.” This is because the dietary fiber, which is found in the pulp and the skin of the fruit, is typically left out of the juice. Dietary fiber within the pulp of the fruit binds to the natural sugars as it travels through your gastrointestinal tract. This process makes it harder for your body to absorb those sugars, resulting in the sugar accumulating in your blood at a slower, lower rate than it would if you were to drink the juice instead.
Another benefit of eating the pulp and skin of some fruits as opposed to drinking fruit juice is that the pulp and skin are loaded with many vitamins and nutrients. For example, the skin of apples, blueberries, grapes, pears, plums, raspberries, and strawberries contains carotenoids and flavonoids, which are beneficial antioxidants that can protect you from disease and help boost your immune system.
When you choose to drink juice, the best option is to choose 100% juice because vitamins and minerals are higher in 100% juice, Remley writes, noting that, “Some juice products are fortified with calcium and vitamin D, which are helpful to bones and teeth.”
“Juices such as grape juice have other antioxidants and phytochemicals, which are anti-inflammatory and can also promote healthy cardiovascular systems and prevent some cancers.”
In addition to drinking water, or milk, Remley offers the following alternatives to juice:
Fruit- or herb-infused water
A splash of juice in a spritzer
Lemon-infused water, with some honey or sweetener
Tea
Chow Line is a service of The Ohio State University College of Food, Agricultural, and Environmental Sciences and its outreach and research arms, Ohio State University Extension and the Ohio Agricultural Research and Development Center. Send questions to Chow Line writer Tracy Turner, 364 W. Lane Ave., Suite B120, Columbus, OH 43201, or turner.490@osu.edu.
Chocolate Caramel Peanut Butter Pie! Watch video to see how to make this recipe!…..
(Culinary.net) Some desserts deliver sweet taste that satisfies taste buds while others provide a rich flavor that lingers long after you’ve finished that last delicious bite. When you’re pondering which type of dessert you’d like to make at home, it may be difficult to decide which direction to take.
Instead of making that nearly impossible decision, keep in mind you can have the best of both worlds with this Chocolate Caramel Peanut Butter Pie. On top of the hard-to-beat flavor, this recipe requires a short list of ingredients and limited time in the kitchen for an easy-to-make treat to satisfy your loved ones’ dessert desires.
Just mix together cream cheese, powdered sugar, peanut butter, milk and whipped topping before layering together in a graham cracker crust that adds just enough crunch to the creamy texture. Top with chocolate chips and drizzle with chocolate and caramel syrups before freezing, serving and putting smiles on all the faces in the room.
In bowl of stand mixer, beat cream cheese until fluffy. Add powdered sugar and peanut butter; mix until blended. Add milk; mix until blended. Fold in whipped topping.
Pour into crust. Sprinkle with chocolate chips. Drizzle with chocolate syrup and caramel syrup. Freeze until set.
Watch video to see how to make this blueberry donut recipe!
(Culinary.net) From the first ring of the alarm to tying shoes and heading out the door, busy mornings can be stressful for the entire family. While many shortcuts exist to make the start to your day easier, one simple solution is to have breakfast ready to eat on the go.
Handheld foods make it easier to enjoy morning meals while at the office or in the classroom. These Blueberry Cake Donuts provide a tasty way to add sweetness to your morning as a convenient breakfast option for starting the day strong. Just take a few minutes over the weekend to whip up the batter and bake before adding a sweet glaze to take some of the stress out of the week.
Plus, because they’re a kid favorite, you won’t have to convince your little ones it’s important to eat breakfast before starting a full day of learning at home or in the classroom.
Find more breakfast recipes perfect for busy, on-the-go mornings at Culinary.net.
Watch video to see how to make this recipe!
Blueberry Cake Donuts
1 cup cake flour*
2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1/3 cup butter, softened
1 cup sugar
1/4 teaspoon salt, divided
2 teaspoons vanilla extract, divided
2 eggs, plus 1 egg yolk
1 cup buttermilk
2 cups blueberries
2-4 cups powdered sugar
1/2 cup milk
Heat oven to 350 F.
In large bowl, whisk cake flour, all-purpose flour, baking soda and baking powder.
In large bowl or stand mixer bowl, beat butter, sugar, 1/8 teaspoon salt and 1 teaspoon vanilla until fluffy. Add eggs and yolk; mix until creamy. Alternate adding buttermilk and flour mixture until blended.
Remove bowl from stand mixer, add blueberries and stir until combined.
Fill piping bag with batter. Fill mini donut pan cavities about halfway.
Bake 8-10 minutes. Cool completely.
In medium bowl, whisk 1 cup powdered sugar, milk, remaining salt and remaining vanilla extract. Add additional 1-3 cups powdered sugar until mixture reaches desired thickness.
Dip cooled donuts in glaze and place on wired rack to drip off excess.
Substitution*: If cake flour isn’t available, measure 1 cup all-purpose flour and remove 2 tablespoons. Add 2 tablespoons cornstarch.
Using a mix of kitchen staples you already may have, along with fresh ingredients, you can make delicious, affordable recipes for the whole family.
(Family Features) Regardless of what back to school looks like this year, preparing family meals throughout the week does not have to be a challenge. Shopping at a store like ALDI can stretch your budget and help you make five different meals over five days for about $5 a meal pretax for a family of four.
Using a mix of kitchen staples you already may have, along with fresh ingredients, you can make delicious, affordable recipes for the whole family. Simply select a protein or main ingredient and explore versatile ways to build other meals around it during the week.
Grilled chicken breasts are ideal for on-the-go lunches or weekday dinners. Busy parents can get dinner on the table in less than 30 minutes with an easy Chicken Cacciatore in the pressure cooker or simple prep-ahead Chicken Enchiladas. These convenient dishes make it a snap to add variety by substituting chicken with shrimp, beans or vegetables.
Serving organic produce, fresh and frozen meats, seafood and on-the-go snacks can be easy when you shop at a store like ALDI for the back-to-school season. Plus, you can find foods to fit any dietary style without breaking the bank.
Recipe courtesy of “Pinch of Yum” on behalf of ALDI Prep time: 15 minutes Cook time: 15 minutes Servings: 6
1-1 1/2 pounds chicken breasts or chicken thighs
flour
1 pinch salt, plus 2 teaspoons, divided
2 tablespoons extra-virgin olive oil
1 onion, diced
16 ounces mushrooms, sliced
3 cloves garlic, minced
1/2 cup chicken broth
1 bell pepper, diced
1 can (28 ounces) diced tomatoes
4 tablespoons butter
capers (optional)
parsley, plus additional for topping (optional)
lemon
preferred pasta
Parmesan cheese (optional)
Dredge chicken in flour and pinch of salt. Turn on saute function on pressure cooker. Add oil; saute chicken 2-3 minutes on each side. Remove and set aside (chicken will finish cooking later).
Add onion, mushrooms and garlic. Saute until softened. Add broth and let sizzle out.
Add chicken, bell pepper, tomatoes and remaining salt to pressure cooker. Cook on high pressure 15 minutes. Release pressure.
Shred chicken. Stir in butter, capers, parsley and lemon. Serve with preferred pasta and top with additional parsley and Parmesan cheese, if desired.
Recipe courtesy of “Wellness for the Win” on behalf of ALDI Prep time: 25 minutes Cook time: 25 minutes Servings: 10
Nonstick cooking spray
1 medium onion, chopped
Chicken:
1 pound chicken breasts
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon chili powder
1/4 teaspoon cumin
salt, to taste
pepper, to taste
Enchiladas:
15 ounces black beans, drained and rinsed
10 ounces diced tomatoes and green chilies, drained
2 cups shredded Mexican cheese, divided
16 ounces restaurant-style salsa, divided
10 whole-wheat tortillas
Optional Toppings:
diced avocado
plain Greek yogurt
cilantro
Preheat oven to 400 F. Spray 9-by-13-inch pan with nonstick cooking spray and set aside.
In medium skillet over medium-high heat, cook onion until translucent, about 3-5 minutes. Transfer to large bowl and set aside.
To make chicken: Season chicken breasts with garlic powder, onion powder, chili powder, cumin and salt and pepper, to taste. Add chicken to same skillet over medium-high heat. Cook 5-7 minutes on each side, or until cooked through. Use fork and knife to shred chicken.
To make enchiladas: In large bowl with cooked onion, add shredded chicken, black beans, diced tomatoes, green chilies and 1 cup shredded Mexican cheese. Use spoon to mix well.
Pour 1 cup salsa on bottom of greased pan and use spatula to spread evenly. Scoop about 1/2 cup chicken and veggie mixture into each tortilla. Roll tightly and place seam side down in pan.
Top enchiladas with 3/4 cup salsa and remaining shredded cheese; use spatula to spread evenly.
Cover pan tightly with foil and bake 25-30 minutes. Remove from oven; serve hot. Add avocado, yogurt and cilantro, if desired.
Fall is a great time for apples, peaches, blueberries, in addition to pumpkins….
I know that autumn means pumpkins will be available in abundance, but what other produce is in season in the fall?
You are correct: This is the time of year when you will start to see pumpkins, squash, and gourds—which are all part of the Cucurbitaceae family—for sale in grocery aisles, farmers markets, and farms.
But fall is also a good time to buy grapes, apples, watermelons, potatoes, berries, zucchini, yellow squash, and peaches, among many other seasonal fruits and vegetables. In fact, those are some of the commodities that many grocery stores are now starting to promote heavily at discounted prices in their grocery aisles, according to the Sept. 4 edition of the National Retail Report, a weekly roundup of advertised retail pricing information compiled by the U.S. Department of Agriculture.
Photo: Getty Images
As mentioned in a previous Chow Line, although improved technology and agricultural innovations mean that consumers can access fresh fruits and vegetables year-round, fruits and vegetables naturally grow in cycles and ripen during a certain season. When ripe, produce is fresher and typically has its best taste. Seasonal fruits and vegetables are also typically cheaper to purchase because they are easier to produce than fruits and vegetables that are grown out of season.
So how do you know which fruits and vegetables are in season?
One way to find seasonal foods near you is to use an app and website developed by Grace Communications Foundation, a nonprofit organization that advocates for sustainable foods. The app compiles data from the USDA and the Natural Resources Defense Council on over 140 varieties of produce to show users which fruits, vegetables, herbs, and nuts are in season, on a state-by-state basis.
While this is not an all-inclusive list, generally speaking, the following produce, among others, is in season in Ohio in the fall:
Apples
Beans
Beets
Blackberries
Blueberries
Broccoli
Cabbage
Cantaloupe
Carrots
Cauliflower
Collards
Cucumbers
Eggplant
Grapes
Kale
Onions
Peaches
Peppers
Potatoes
Pumpkins
Radishes
Raspberries
Spinach
Summer squash
Turnips
Winter squash
Adding any of these fruits and vegetables to your diet is a good idea. Not only are fruits and veggies naturally low in calories, eating them might help reduce the risks of multiple diseases including high blood pressure, some cancers, and heart disease, experts say.
Chow Line is a service of The Ohio State University College of Food, Agricultural, and Environmental Sciences and its outreach and research arms, Ohio State University Extension and the Ohio Agricultural Research and Development Center. Send questions to Chow Line writer Tracy Turner, 364 W. Lane Ave., Suite B120, Columbus, OH 43201, or turner.490@osu.edu.
Watch video to see how to make this recipe for Walnut Apple Pear Crisp!
(Culinary.net) Comfort food typically calls to mind soups, stews and hearty meals meant to warm you up on a chilly day. However, you can also turn to tasty treats as a way to end a cold day on a hot note.
For example, warm fruits baked into a crisp dessert provide an easy, heartwarming option for putting a smile on loved ones faces when the weather turns south. This Walnut Apple Pear Crisp combines two fall favorite fruits in a sweet and simple yet flavorful nibble.
Start by mixing the walnut crisp topping separate from the soul of the recipe: the apple pear filling. Then layer in a cast-iron pan and bake for an easy treat that cooks while you enjoy dinner with the family. In the end, the crunch of the crispy walnut crust provides a savory contrast to the sweetness of the fruity filling.
Find more comforting dessert recipes at Culinary.net.
Watch video to see how to make this recipe!
Walnut Apple Pear Crisp
Total time: 1 hour, 5 minutes Servings: 4
Walnut Crisp Topping:
1 1/2 cups California walnuts, divided
1/4 cup all-purpose flour
1/4 cup brown sugar
1/2 cup quick-cooking oats
1/2 teaspoon ground cinnamon
1/2 cup butter, chilled and sliced into pieces
Apple Pear Filling:
4 apples, peeled and sliced into 1/4-inch slices
3 pears, peeled and sliced into 1/4-inch slices
1/2 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon cinnamon
1/8 teaspoon salt
1 tablespoon lemon juice
ice cream (optional)
caramel sauce (optional)
Heat oven to 350 F.
To make walnut crisp topping: In food processor, pulse 1 cup walnuts until finely ground. Set aside in separate bowl. In food processor, pulse remaining 1/2 cup walnuts until chopped. Set aside.
In medium bowl, combine ground walnuts, flour, brown sugar, oats and cinnamon. Cut butter into mixture until coarse crumb forms.
To make apple pear filling: In large bowl, toss apples, pears, sugar, cornstarch, cinnamon, salt and lemon juice.
Pour fruit mixture in bottom of 12-inch cast-iron pan.
Layer walnut crisp topping mixture over fruit.
Bake 45 minutes, or until fruit mixture is hot and bubbly and topping is golden brown.
(Culinary.net) Enjoying a meal with loved ones at the end of the day is a timeless tradition, but many families feel as though they’re constantly searching for ways to mix up the menu.
One trend gaining traction among home chefs is “meatless Mondays” in which classic dishes are made using substitutions for meat like veggies or grains. It’s a simple way to maintain nutritional value at the dinner table while putting a tasty twist on worn-out meals.
This Meatless Cheesy Burrito Bake can provide your family a flavorful way to skip the meat and make way for protein in the form of brown rice paired with bell peppers, onion and refried beans wrapped in wheat tortillas and topped with cheese, salsa and guacamole.
Find more creative family dinner inspiration at Culinary.net.
Watch video to see how to make this recipe!
Meatless Cheesy Burrito Bake
2 tablespoons canola oil
2 bell peppers, sliced
1 medium onion, sliced
1 teaspoon cumin
2 cups water
1 cup brown rice, uncooked
1 can (12 ounces) evaporated milk, divided
1 cup shredded cheddar cheese
1 can (4 ounces) diced green chiles, undrained
1 can (16 ounces) refried beans
6 wheat tortillas (8 inches)
salsa (optional)
guacamole (optional)
Heat oven to 350 F.
In large skillet, heat canola oil. Cook peppers, onion and cumin until tender.
In saucepan, add water and brown rice. Cook 45 minutes.
In saucepan, add 1 1/4 cups evaporated milk, shredded cheese and green chilies. Cook over medium heat until cheese is melted and smooth. Stir 3/4 cheese mixture in with rice; set remaining cheese sauce aside.
In medium bowl, add refried beans and remaining evaporated milk. Microwave 3-4 minutes.
Lay out tortillas and layer: refried bean mixture, rice mixture and pepper-onion mixture. Roll into burritos and place in baking pan. Top burritos with remaining cheese sauce. Bake 20-25 minutes.
