(Family Features) Whether you’re hosting a houseful of guests or simply keeping your family’s hunger at bay before dinner, appetizers can be a home chef’s best friend. Simple options like dips allow for personalization while keeping cook time to a minimum.
The next time you’re looking for a quick fix, consider this Caramelized Sweet Onion Hummus recipe that’s ideal for pairing with pita bread, veggies or crackers. With the layered flavor, color and texture of onions serving as a key ingredient, it’s a nutritious substitute for less health-conscious appetizers and snacks.
In fact, onions can be called nature’s ninja because of their many “skills.” Onions add abundant flavor to a wide variety of foods with just 45 calories per serving as a source of dietary fiber, vitamin C, vitamin B6, potassium and other key nutrients such as folate, calcium and iron. They are also rich in heart-healthy nutrients and have been shown to help prevent some cancers.
4 tablespoons, plus 1 teaspoon, extra-virgin olive oil, divided
1 large sweet onion, thinly sliced
1 can (15 ounces) chickpeas
1 tablespoon lemon juice (about 1/2 lemon)
1/2 cup tahini (toasted ground sesame seeds)
1 teaspoon salt
Heat oven to 350° F.
Cut top of garlic head off and place cut-side down on pan; drizzle with 1 teaspoon olive oil. Bake 20-30 minutes, or until garlic is soft. Once cool, squeeze garlic from each clove.
In large skillet over medium-high heat, cook onion in 1 tablespoon olive oil. Stir onion frequently until slices begin to brown. Reduce heat to low and continue cooking until onions are soft and reach medium brown color.
Rinse and drain chickpeas; reserve 3 tablespoons liquid.
In food processor, blend chickpeas, reserved liquid, lemon juice, tahini, garlic, salt, remaining olive oil and onions until combined and smooth. Serve with pita bread, veggies or crackers.
(Family Features)Tasty snacks add to the fun when hosting a movie night, whether it’s a birthday sleepover or an adults-only gathering. Light and airy popcorn can be enjoyed a handful at a time or as part of a creative, flavorful recipe like this Sweet and Salty Popcorn Party Mix.
Ready in less than an hour, you can have a movie night treat prepped for the whole party. Find more recipes perfect for serving at your next movie night at popcorn.org.
Watch video to see how to make this recipe!
Sweet and Salty Popcorn Party Mix
Yield: 14 cups
10 cups popped popcorn
2 cups miniature pretzel twists
1 cup pecans
1 cup peanuts
2 cups rice, wheat or corn cereal squares
1/2 cup butter (1 stick)
1/2 cup packed brown sugar
1/4 cup corn syrup
1/2 teaspoon baking soda
Heat oven to 300° F.
In large bowl, combine popcorn, pretzels, pecans, peanuts and cereal squares; set aside.
In medium saucepan over medium heat, heat butter, brown sugar and corn syrup. Stir mixture until it begins to boil. Boil 3 minutes without stirring. Remove from heat and stir in baking soda. Note: Mixture will foam.
Pour syrup over popcorn mixture and stir until evenly coated. Pour mixture onto large, rimmed baking sheet or roasting pan. Bake 30 minutes, stirring twice during baking. Stir mixture several times as it cools. Store in airtight container.
(Culinary.net) A quick and easy way to get comfort food on your dinner table is this recipe for Cheesy Baked Mushroom Chicken. Add some green beans and mashed cauliflower for a well-rounded meal for your family.
Remember, when in doubt about the safety of the food item, throw it out. Never taste the food to decide if it is safe to eat….
The forecast this weekend calls for warm temperatures, thunderstorms, and the potential for a couple of inches of heavy rain here in Ohio, even though it’s January! I’ve recently moved into a new home in an area that’s been subject to flash floods. If my home floods, what do I do with the food in my fridge and pantry?
Your question is very similar to another that was asked in a “Chow Line” column from May 2017, so it’s best answered by reissuing that column here.
If your home becomes flooded, it is important that you throw away any food that might have come into contact with floodwater. That includes cartons of milk, juice, or eggs and any raw vegetables and fruits. In fact, unless they were in a waterproof container, any foods in your home that came into contact with floodwater need to be thrown out.
Floodwater can seep into and contaminate foods packaged in plastic wrap or cardboard, or stored in containers with screw-on caps, snap lids, or pull tops, according to the U.S. Department of Agriculture’s Food Safety and Inspection Service.
The best way to avoid the potential for foodborne illness in such cases is to throw away all foods not contained in waterproof packaging. That includes any foods in your pantry, cabinets, fridge, and freezer that came into contact with floodwater.
Canned goods also need to be inspected for damage due to flooding. Throw away any cans with swelling, leakage, punctures, or deep rusting, or those that are crushed or severely dented and can’t be opened with a can opener.
Foodborne bacteria can cause illness. Symptoms will occur usually within one to three days of eating the contaminated food. However, symptoms can also occur within 20 minutes or up to six weeks later, according to the U.S. Food and Drug Administration.
In the case of a power outage without flooding, keep the refrigerator and freezer doors closed as much as possible. If not opened, a refrigerator without power will keep food cold for about four hours. A half-full freezer will hold its temperature for about 24 hours, and for 48 hours if the freezer is full, the USDA says.
If the power is out more than four hours, you can store refrigerated foods in a cooler with dry ice or block ice. You can also use dry ice or block ice in the fridge to keep it as cold as possible during an extended power outage, according to the FDA.
The USDA and the FDA offer these other tips for safe food handling after a power outage:
Check the temperature inside of your refrigerator and freezer. Throw away any perishable foods such as meat, poultry, seafood, eggs, or leftovers that have been above 40 degrees Fahrenheit for two hours or more.
Check each item separately. Throw away any food that feels warm to the touch or has an unusual odor, color, or texture.
Check frozen food for ice crystals. The food in your freezer that partially or completely thawed can be safely refrozen if it still contains ice crystals or is 40 degrees or below.
Remember, when in doubt about the safety of the food item, throw it out. Never taste the food to decide if it is safe to eat, the USDA says. Refrigerated food should be safe as long as the power was out for no more than four hours and the refrigerator door was kept shut, according to the FDA.
Experts agree: One way to be prepared in the event of an extended power outage is to keep a few days’ worth of ready-to-eat foods that don’t require cooking or cooling. And keep a supply of bottled water stored where it will be safe from floodwater.
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 author Tracy Turner, 364 W. Lane Ave., Suite B120, Columbus, OH 43201, or [email protected].
(Family Features) Save time on family desserts with make-ahead recipes like these Kristoff Ice Box Cupcakes. By using kid-friendly treats that add nutrition to appealing flavor, you can solve busy evenings just by reaching into the fridge.
This and other family-friendly recipes are part of Dole’s healthy-living alliance with Disney’s Frozen 2. For details, visit dole.com/Disney. #Dole #DoleRecipes
Line 12-cup muffin tin with cupcake liners. In large bowl, mash bananas; fold in whipped topping.
Fill muffin cups halfway with graham cracker pieces, banana mixture and strawberries; repeat layers with remaining ingredients.
Refrigerate cupcakes 4 hours; serve in cupcake liners.
Approximate nutritional information per serving (1 cupcake): 78 calories; 3 calories from fat; 0 g fat; 0 g trans fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 25 mg sodium; 164 mg potassium; 18 g carbohydrates; 2 g fiber; 8 g sugar; 1 g protein; vitamin A 0%; vitamin C 25%; calcium 2%; iron 2%; vitamin E 2%; thiamin 2%; vitamin B6 8%; phosphorus 2%; magnesium 4%; manganese 10%.
As you look to start 2020 off right, opt for fresh ingredients….
(Family Features) Kickstart the new year by making meaningful changes for yourself and your family. Finding nutritious recipes can help you stay on track when it comes to living a healthier lifestyle.
As you look to start 2020 off right, opt for fresh ingredients. No matter what your goal for the year is, start at a store like ALDI. From making Mondays meatless to cutting out refined carbs, you can find a healthy haul – for less – complete with high-quality products for these delicious, nutritious and affordable recipes from ALDI.
Morning Oasis Overnight Oats – If busy mornings prevent you from starting the day with a nutritious breakfast, try overnight oats. They are easy to prepare a day in advance, then top with fruit, coconut, shaved chocolate and quinoa when it’s time for breakfast.
Blackberry Avocado Smoothie Bowl – Add more fruit to the “most important meal of the day” with this smoothie bowl bursting with flavor. Blended blackberries, blueberries and banana provide a nutritious start to your day, and it can be topped with additional fruits, almonds, chia seeds and more for added texture.
Citrus Popping Kale Salad – Whether it’s for lunch or served as the first course for dinner, a salad is a way to combine a healthy serving of veggies with toppings you crave. The flavors of this tasty recipe create a perfect marriage of quinoa, baby kale, onion, mango and cranberries.
Fruit and Avocado Salad – This crisp and refreshing salad combines oranges, grapefruit, onion, avocado, blueberries and pecans for an option that’s both nutritious and delicious.
Grilled Herb Chicken Skewers – Put a spin on grilled fare and place seasoned chicken skewers on a bed of arugula. Save time and marinate the night before to infuse the chicken with the savory taste of herbs.
Cauliflower-Quinoa Pizza– When the family wants a classic, serve this better-for-you pizza, complete with a crust made from cauliflower and quinoa. Top with tomatoes, mushrooms, red onion, peppers and other veggies for a nutritious twist on the traditional slice.
Peanut Butter and Jelly Oatmeal Bar – You don’t have to completely remove dessert from your menu to live a healthier lifestyle. This baked dish features peanut butter as the base, so you can enjoy a protein-packed treat without the guilt.
Dairy-Free Vanilla Pudding – It only takes five ingredients and 15 minutes in the kitchen to please your sweet tooth when cravings strike.
Continues to be one of the leading trends in nutrition….
(Family Features) Starting a keto diet continues to be one of the leading trends in nutrition, though many find the transition to be daunting.
Kristin Kirkpatrick, RDN, Quest Nutrition spokesperson and former nutrition lead for the Cleveland Clinic, recommends these guidelines for a day on the meal plan to help you get started. Find more information at questketo.com.
(Culinary.net) While apple pie is a traditional seasonal dish, you can add unique flavor with this skillet version.
Simply toss Honeycrisp apples with brown sugar, cinnamon and lemon juice then spoon between two pie crusts simmering in a thin layer of brown sugar and cinnamon then drizzle with caramel sauce for a deliciously gooey evening treat.
4 large Honeycrisp apples, peeled, cored and sliced
1/4 cup sugar
1 1/2 tablespoons cinnamon, divided
1 tablespoon lemon juice
6 tablespoons butter
1/4 cup, plus 2 teaspoons, brown sugar
2 refrigerated pie crusts
2 teaspoons whipping cream
Heat oven to 350° F.
In large bowl, combine apples, sugar, 1 tablespoon cinnamon and lemon juice until apples are covered. Set aside.
In oven-safe, 10-inch nonstick skillet, melt butter. Add 1/4 cup brown sugar and remaining cinnamon; mix until combined. Boil 5-8 minutes.
In same skillet, place one pie crust over brown sugar mixture. Pour apples over pie crust. Cover apples with second pie crust. Cut slits in top to release steam. Brush whipping cream over crust. Sprinkle with remaining brown sugar.
Mushrooms, with their inherent umami flavor, are a perfect addition to blend into meals to increase both flavor and nutrition…..
(Family Features) If you are raising picky eaters, there’s a cooking technique that makes some of kids’ favorite foods – like burgers and nachos – more nutritious while still tasting delicious.
Mushrooms, with their inherent umami flavor, are a perfect addition to blend into meals to increase both flavor and nutrition. Chefs kicked off the trend by blending finely chopped mushrooms with meat for burgers that are flavorful, healthy and Earth-friendly, and now blended burgers are showing up in school cafeterias, supermarket meat counters and fast food drive-thrus.
“Blended entrees like burgers are a win-win-win for families wanting to eat better,” said Dayle Hayes, registered dietitian and founder of School Meals That Rock. “Mushrooms add delicious umami flavor, reduce fat and sodium in many popular dishes and kids love them.”
Another fan of blending is MasterChef Junior finalist and teen chef, Evan Robinson. Robinson likes to blend with multiple varieties of mushrooms in family favorites such as tacos, burgers and stuffed peppers.
“I find that blending mushrooms into some of my go-to recipes helps increase the flavor while reducing the amount of fat and sodium,” Robinson said.
If you’re ready to start blending at home, it can be a simple process for introducing foods to even the pickiest of eaters. Recruit kids as kitchen helpers to tackle tasks such as wiping mushrooms clean and using their hands to blend the meat and mushrooms together.
Blending involves mixing finely chopped mushrooms with ground meat for more nutritious, but still delicious, burgers, tacos, meatballs and more.
1. Chop your favorite mushroom variety to match the consistency of the ground meat. This can be done with a knife or food processor.
2. Blend the chopped mushrooms with the ground meat.
3. Cook with Mexican seasoning mix for tacos, marinara sauce for meaty ragu or salt and pepper for juicy, flavorful burgers.
Blended Mushroom Nachos
Recipe courtesy of Chef Evan Robinson Servings: 4
5 shiitake mushrooms
5 white button mushrooms
1 clove garlic
1/4 cup chopped onions
1 tablespoon Mexican meat seasoning
10 ounces ground turkey
1 tablespoon butter
1 tablespoon flour
1 cup milk
1 1/4 cups Mexican blend shredded cheese
romaine lettuce (optional)
diced red bell peppers (optional)
In blender or food processor, pulse mushrooms, garlic and onions. In large saute pan over medium-high heat, mix finely chopped mushroom mixture with seasoning and cook 2 minutes. Add ground turkey, breaking into fine crumbles until completely cooked through. Set aside.
To make cheese sauce: In medium saucepan over medium-high heat, melt butter then add flour and whisk constantly, breaking up lumps. Stir 2 minutes then add milk and continuously whisk. Stir in cheese and mix with wooden spoon.
Assemble chips on serving platter; spread mushroom-meat crumble on top. Add cheese sauce and toppings like salsa, guacamole, kale, romaine lettuce, tomatoes, cilantro and diced red bell peppers, if desired.
Recipe courtesy of Chef Evan Robinson Servings: 4
1 tablespoon extra-virgin olive oil
1 medium portabella mushroom, finely chopped
2-3 white button mushrooms, finely chopped
1/2 small onion
1/2 clove garlic
2 teaspoons Italian-style herb seasoning
8 ounces ground beef
salt, to taste
pizza or marinara sauce
shredded mozzarella cheese
In large pan over medium-high heat, saute extra-virgin olive oil, mushrooms, onions, garlic and herb seasoning approximately 5 minutes until vegetables are soft. Set aside and let cool to room temperature.
Blend mushroom mixture with ground beef. Season with salt, to taste.
Form into four patties and cook in same pan as mushroom mixture to preferred doneness. Top with dollop pizza sauce and mozzarella cheese. Cover pan to melt cheese then carefully transfer to buns.