Mushroom Turkey and Rice Casserole

Brown rice and mushrooms add a deep earthy flavour to leftover turkey, making this the perfect holiday meal. Serve with a fresh crisp spinach salad.

Preparation Time: 20 minutes Cooking Time: 30 minutes

2 tbsp (25mL) olive oil

1 lb (500g) sliced crimini or white mushrooms

1 cup (250mL) sliced celery

¾ cup (175mL) sliced green onion

2 cloves garlic, minced

1 tsp (5mL) each, dried thyme leaves, sage leaves and salt

½ tsp (2mL) pepper

4 cups (1L) cubed cooked turkey breast

4 cups (1L) cooked brown and wild rice*

2/3 cup (150mL) chicken stock

½ cup (125mL) coarsely chopped pecans

2 tbsp (25mL) chopped parsley (optional)

In large skillet heat olive oil over medium heat. Add mushrooms, celery, onions and garlic; sauté for 3 minutes. Stir in thyme, sage, salt, pepper; sauté for 2 minutes and add chicken stock. Remove from heat and set aside. In 2.5-3 qt (2.5-3 L) casserole dish combine turkey, rice, and pecans, stir in mushroom mixture. Bake in 350°F (180°) oven for 25 minutes or until heated through. Garnish with parsley if desired.

Makes 6 Servings

*In medium saucepan bring 2 ½ cups (625 mL) water to boil. Add 1 cup (250 mL) uncooked brown and wild rice mix. Cover and reduce heat to simmer for 35-45 minutes or until water is absorbed and rice is until tender.

Tips: Brown and wild rice take longer to cook than white rice so cook it the night before to have ready for this recipe. Brown rice is much more nutritious than white since it is the whole grain, and contains the bran which adds fibre and vitamins. Wild rice is not rice at all but a long grain marsh grass that gives a nutty flavour and chewy texture. It is less expensive to buy a mix of brown and wild rice which is often available in bulk at many stores.

If substituting ground thyme and sage for thyme and sage leaves, reduce to ½ tsp (2 mL)-3/4 tsp (3 mL).

Nutritional Information Per Serving: Calories: 372, Protein : 32.5 g, Fat: 14.4 g, Carbohydrates: 28.4 g, Dietary Fibre: 4.3 g

More delicious recipe ideas can be found online at www.mushrooms.ca.

www.newscanada.com

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Mushroom and Squash Bisque

Easy to make with pre-cut vegetables and prepared in the microwave, this hearty fall bisque combines the rich mellow flavour of mushrooms with any of the varieties of squash, in season. Evaporated milk adds creaminess but keeps it low in fat.

Preparation Time: 15 minutes Cooking Time: 15 minutes

1 tbsp (15mL) butter

1 cup (250mL) each chopped onion and carrot

1/2 lb (500g) sliced fresh white mushrooms (about 3 cups/750 mL)

2 cups (500mL) peeled, cubed squash

3 cups (750mL) chicken broth

1/2 cup (125mL) evaporated milk (or light cream)

1/2 tsp (2mL) salt

acorn squash bowls* (optional)

Garnish: Sour cream and basil leaves (optional)

In large (8 cup/2L) microwaveable bowl combine butter, onion, carrot, mushrooms and squash. Cover; microwave at high for 8-10 minutes or until vegetables are tender, stirring once. Transfer half the vegetables and half the broth to blender or food processor; purée until smooth. Repeat with remaining vegetables and broth. Return to bowl; stir in milk and microwave on high for 5-7 minutes or until heated through. Serve in squash bowls, if desired. Garnish with sour cream swirl and basil if desired.

Makes 8 servings

Variation: In large saucepan combine butter, vegetables and broth. Bring to boil; lower heat, cover and simmer 10-12 minutes or until vegetables are tender. Add milk and purée as directed.

*Acorn Squash Bowls: Purchase 4 medium acorn squash. Cut a thin slice off the bottom and top to allow “squash bowls” to sit level. To ease cutting squash in half, microwave each squash about 3-6 minutes or until a knife will pierce the skin easily; then halve with a knife and scoop out seeds and some of pulp to make the cavity larger.

Nutritional Information: Per Serving: 1 Bowl

Calories: 68, Protein: 2.8 g, Fat: 2.0 g, Carbohydrates: 9.9 g, Dietary Fibre: 1.6 g

More great mushroom recipe ideas are available online at www.mushrooms.ca.

www.newscanada.com

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California Kiwi Sandwich

This delicious combination of creamy cheese, tangy olives and California kiwi on grainy bread is a quick and modern take on a sandwich.

1 California kiwi or pear 1

2 strips home-roasted or store-bought roasted red peppers 2

2 slices grainy sandwich bread 2

4 tsp olive paste or tapenade 20 mL

3 tbsp goat or Boursin cheese, at room temperature 45 mL

sprouts to taste

Peel kiwi, then thinly slice. If using pear, peel if you wish, core and thinly slice.

Wash and pat pepper dry. Spread 1 side of each bread slice with olive paste, then spread with cheese. Top 1 side with red pepper, then kiwi and some sprouts. Top with other bread slice, cheese side down.

Makes 1 sandwich.

Source: Recipe and image provided by Heather Trim and Brian MacDonald.

www.newscanada.com

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Wine Poached Pear in Chocolate Sauce

Moms, do something tasty and healthful – eat a pear

(ARA) – With the kids back in school and the holidays a heartbeat away, this is a busy time for mothers everywhere. While you’re busy taking care of the family and work, you might forget to take care of yourself. But this busy fall season, there’s an easy and delicious way to do something good for your health – eat a pear.

As the weather cools, pears become plentiful, offering a bounty of crisp flavor and health benefits, including the chance to reduce your risk of cardiovascular disease. A recent study in the American Journal of Clinical Nutrition cited pears as a food that may help reduce cardiovascular risk among post-menopausal women.

Pears contain flavonoids and anthocyanins that are believed to be linked to heart health. They are also an excellent source of fiber, another nutrient known to combat heart disease and promote digestive health. Pears are naturally cholesterol and sodium free, and contain just 1 gram of fat. A California Bartlett pear has just 100 calories and packs a powerful punch of vitamin C and potassium.

Here are some facts, ideas and recipes to help you incorporate pears into your diet:

* Pears are usually available through fall into early winter. The Bartlett pear is the major variety produced in California.

* Pear varieties grown in California include Forelle, Seckel, Sunsprite, Red Pear, Bosc, Comice and Bartlett. Each has its own distinct color, shape and flavor.

* For a quick, fun and nutritious breakfast or anytime treat, top a slice of whole grain wheat toast with almond butter and sliced pears.

* Make a spread of chopped pear, chopped walnuts, cinnamon and honey and use it as a spread on your bagel (instead of fatty cream cheese). Or, you can put it on toast, muffins or even crackers.

* Dip sliced pears in honey and then chopped nuts, sunflower seeds or even chocolate sprinkles for a healthy snack that only seems decadent.

* Instead of croutons which are high in fat, top your salad with sliced pears. Add extra pizzazz with crumbled bleu cheese and walnuts.

* For an interesting twist, top your holiday ham or pork roast with pear slices instead of pineapple. Place the slices on top of the meat just 15 minutes before it finishes cooking.

* Add chopped pears to a salsa of red bell peppers, jalapenos, cilantro and lemon juice. Serve it with pita chips, baked tortilla slices or with chicken breasts or quesadillas.

Try these two pear recipes for treats that seem decadent but are actually healthful and delicious:

Wine Poached Pears in Chocolate Sauce

Ingredients:

6 fresh California pears, peeled and sprinkled with the lemon juice as they are peeled (Bosc is the traditional variety for this recipe, but any variety may be used)
1/4 cup lemon juice
Peel of 1 lemon
2/3 cup sugar
2 1/4 cups of water
1 bottle of red wine
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1 pinch ground cloves
Fat free chocolate syrup

Directions:

In a large saucepan or Dutch oven, make a simple syrup by combining red wine, sugar, water, lemon juice and lemon peel. Bring to a boil and reduce by 1/4. Add cinnamon, ginger, nutmeg and cloves and stir. Stand pears in the pan with syrup, not touching each other. Reduce heat, cover and simmer for 15 minutes. Let pears cool in syrup, then gently lift with a slotted spoon, place on a platter or bowl and set red wine mixture aside.

To serve, pour chocolate into individual serving bowls and warm slightly in microwave. Place poached pear on top of chocolate and drizzle with poaching juices. Top with additional chocolate syrup or chocolate shavings. Note: Pears can be poached a couple days ahead of time and refrigerated and warmed in the microwave or eaten cold.

Serves 6.

Fresh Herb Yogurt Dip with Sliced Pears

Ingredients:

2 cups yogurt cheese (see below)
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh dill
1 tablespoon sherry vinegar
Freshly ground pepper
Dash Allspice
6 fresh California pears, any variety, or a mix (sliced)
Honey (optional)

Yogurt cheese recipe:

Line a sieve with a coffee filter or double thickness of cheesecloth. Suspend the sieve over a deep bowl. Spoon plain yogurt into the filter, cover with plastic wrap, and allow the whey to drip out. When the yogurt has the consistency of soft, velvety spreadable cheese, after about six hours, scrape into a bowl.

Add herbs and seasonings to yogurt cheese. Stir. Cover and refrigerate for two hours or up to 24 hours. Serve with sliced pears and a dollop of honey.

Fresh Herb Yogurt Dip with Sliced Pears

For more ideas and recipes to incorporate pears into your diet, visit www.calpear.com.

Courtesy of ARAcontent

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Fresh navel oranges are a terrific addition to healthful salads.

(ARA) – On a hot day, nothing tastes more refreshing than the sweet tang of fresh citrus. And now we can enjoy the seedless pleasures of navel oranges — fresh from Chile, where their winter harvest is in full swing.

One juicy segment after another — that’s one of the best ways to enjoy easily peeled navel oranges. Keep a bowlful of wedges front and center in the fridge for healthy refreshing snacks, or cut into segments for fruit plates or garnishes.

Think oranges are too much trouble? Think again. For painless peeling trim slices from the top and bottom. Place one end down on a cutting board. Cut or peel strips from top to bottom, removing the white pith. Separate segments by pulling or cutting between surrounding membranes and enjoy.

Whirl orange segments in a blender with vanilla yogurt and mango sorbet for a delicious smoothie.

Fresh navel oranges are terrific in healthful salads, but also think of them in cold soups and fruity drinks. Who wouldn’t love a sprightly Chilean Navel Orange and Radish Salad with Citrus-Dijon dressing? Another day, dip into Chilean Navel Orange and Tomato Gazpacho, a delightfully different twist on a beloved cold soup. Or, how about a smoothie made by whirling in a blender a combo of navel segments, vanilla yogurt and mango sorbet?

Other navel orange inspirations include:

On the grill
* Skewer orange pieces with pork or chicken cubes. Brush with teriyaki sauce or another marinade.
* Sprinkle thick, peeled orange slices with ground ginger. Grill until lightly caramelized. * Use as a bed for grilled fish or cut up and add to salads.

Salads and such
* Add navel orange segments, zest and toasted almonds to a couscous or mixed grain salad.
* Cut orange segments into halves for chicken salad dressed with a tangy yogurt-dill dressing. Serve in a Boston lettuce cup or on a sandwich.
* For a refreshing salsa, coarsely chop orange or Clementine segments, cucumber and red onion. Season with chipotle pepper, cilantro and lime juice.
* Send your salad in a Mediterranean direction with sliced oranges, sweet onions, oil-cured olives and a pesto dressing.

Quick Sips
* Make an ultra-easy sorbet with a food processor by pureeing frozen Chilean navel orange or grapefruit segments with a little confectioners’ sugar.
* For a nutritious smoothie, give frozen grapefruit, navel or Clementine segments, banana and cranberry juice a whirl in your blender.
* Give a pretty orange wedge garnish to a classic cocktail (think Tom Collins, old-fashioneds and margaritas –) or create your own.

Navel oranges join an elite collection of Chilean citrus that also includes lemons, mandarin oranges, Clementines and grapefruit. They ripen to sweet perfection in Chilean valleys that provide just the right conditions: warm sunny days and cool nights.

The cool vibe of citrus can’t be beat — and the concept just got better with the arrival of Chilean navel oranges.

Chilean Navel Orange and Radish Salad

Serves four

Ingredients:
3 Chilean navel oranges, peeled
4 cups mixed baby greens (about 5 ounces)
1 small green apple, cut into matchsticks (about 1-1/2 cups)
3/4 cup thinly sliced radishes (about 4 radishes)
2 tablespoons thinly sliced scallion (green onion)
1 tablespoon rice vinegar
1 1/2 teaspoon Dijon mustard
1 1/2 teaspoon honey
1/8 teaspoon salt
Pinch of ground black pepper

Directions:
Into large bowl, cut oranges into segments, reserving membranes. Add greens, apple, radishes and scallion; toss gently. In small bowl, squeeze two tablespoons orange juice from membranes; stir in vinegar, mustard, honey, salt and black pepper. Divide orange salad mixture equally among four salad plates; top with dressing.

Chilean Navel Orange and Tomato Gazpacho

Serves four

Ingredients:
3 Chilean navel oranges
3 plum tomatoes
1/2 cup chopped red bell pepper
2 tablespoons red wine vinegar
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons thinly sliced scallion (green onion)

Directions
Grate one teaspoon zest from one orange; set aside. Peel all oranges. Into a small bowl cut one of the oranges into segments; cut into small pieces; set aside. Cut remaining two oranges into two-inch chunks; place in a food processor. Quarter two of the tomatoes; add to the food processor along with red pepper, vinegar, oil, salt, black pepper and reserved orange zest. Pulse until orange mixture is very finely chopped but not pureed, about 10 to 12 times. Chop remaining tomato; add to orange in the small bowl along with scallion. Divide gazpacho among four soup plates; top with chopped orange, tomato and scallion mixture.

Courtesy of ARAContent

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Frosted Blueberry-banana Soup is a delicious and healthy treat to serve on a hot day.

(ARA) – Summer is the time for backyard entertaining, whether it’s a simple sandwich lunch with a few friends or a patio party for the neighbors.

But besides the typical salads and meat on a grill, it’s a challenge to find new outdoor menu ideas that are easy, summery light and sure to delight your guests.

This summer, try a chilled fresh fruit soup. Fruit soups can be chunky or pureed, creamy or clear, sweet or savory — the variations are endless. Fruit soups originated in Europe and those treasured recipes came to America with the immigrants. It didn’t take long for creative cooks to realize that blueberries, which are native to North America, are an excellent ingredient in cold, refreshing fruit soups.

Blueberries also pack a powerful punch of good nutrition in a one-cup serving. They’re an excellent source of vitamin C and a good source of dietary fiber and manganese.

When shopping for blueberries, look for fresh berries that are firm, dry, plump and smooth-skinned. Keep them refrigerated, and use within 10 days of purchase. Blueberries are such an easy ingredient to work with — no peeling, cutting, pitting or chopping — a quick rinse and you’re ready to make soup. To learn more, visit www.blueberrycouncil.org.

Here are two cold fruit soup recipes you can serve at your next luncheon or summer gathering. They are low in fat and calories, so go ahead and ask for seconds:

Frosted Blueberry-banana Soup

Ingredients:
2 1/4 cups blueberries, divided
1 ripe banana, roughly chopped
1 1/2 cups ice
1/2 cup milk
1/2 cup vanilla frozen yogurt
2 teaspoons sugar
1 teaspoon lemon juice

Directions:
In a blender, combine two cups of the blueberries, the banana, ice, milk, frozen yogurt, sugar and lemon juice; whirl until smooth. Into four soup bowls, pour soup, dividing equally. Scatter remaining 1/4 cup blueberries over soup. Top with small scoop of frozen yogurt, if desired. Serve immediately.

Serves: 4
Per serving: 131 calories, 3 grams protein, 28 grams carbohydrates, 2 grams fat (1 gram saturated fat)

Blueberry Orange Soup

Ingredients:
2 cups blueberries, fresh or frozen
3 cups orange juice
2 tablespoons light brown sugar
1/8 teaspoon cinnamon, ground
1 tablespoon cornstarch
1 tablespoon water
1/2 teaspoon grated orange peel
Buttermilk or plain yogurt

Directions:
In a saucepan bring blueberries, orange juice, brown sugar and cinnamon to a boil; stir to combine. Dissolve cornstarch with water; gradually stir into blueberry mixture. Cook and stir until clear and lightly thickened. Add the orange peel. Pour into a bowl; refrigerate overnight. Serve with buttermilk swirled in or top with a dollop of yogurt. Garnish with blueberries and mint, if desired.

Serves: 4
Per serving: 132 calories, 2 grams protein, 31 grams carbohydrates, 0 grams fat (1 gram saturated fat)

Courtesy of ARAcontent

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A spicy Hotlips Chili Butter adds flavor to your corn and chicken.

(ARA) – Dinnertime is a lot more fun during the grilling season when aromas of sizzling food fill the air. In fact, there’s a good case to make for cooking the whole dinner on the grill.

This time of year, supersweet corn from Florida ranks high on the list of delectable grillables — and, like grilling, corn on the cob is just plain fun.

Ready for the Grate
Some cooks grill corn ears in their husks. But Cheryl and Bill Jamison, authors of “The Big Book of Outdoor Cooking and Entertaining,” prefer to “flame sear” ears stripped of their husks. “You get a much deeper taste,” they say. Their basic recipe calls for basting the ears with melted butter as they grill over a medium fire. At the end comes a sprinkle of flaky sea salt. While the corn is cooking, throw chicken breasts, steak, pork tenderloin or sausages on the fire. Everything will be done at about the same time.

One easy idea from Diane Morgan, author of “Dressed to Grill: “Rub corn ears with a basting sauce like her zesty Hotlips Chili Butter (recipe below) and grill them alongside skewered chicken and bell pepper chunks. Then relax and chat while dinner takes care of itself.

Dual-use Rubs and Marinades
There’s no end to the marinades, slathers, basting sauces and rubs that make corn and other meal components taste fabulous. For instance, whip up a Greek-style marinade of olive oil, fresh lemon juice, garlic and oregano — brush the mixture on skewers of pork chunks, corn rounds and zucchini that very conveniently add up to a meal.

For a great chicken and corn dinner, coat cutlets and ears with melted butter, olive oil or nonstick cooking spray. Sprinkle with a Southwest seasoning blend (or salt, pepper cumin and oregano) and head for the grill.

Many marinades and rubs are added before grilling so that the foods and flavorings will really bond. But freshly chopped herbs such as parsley or basil are best added after grilling the corn with just a light coating of oil — that way, they’ll stay fresh and green. When a marinade like barbecue sauce might burn, basting at the halfway point is the right choice.

Grill Once, Eat Twice
As long as you’re grilling, why not cook extra? Serve corn on the cob tonight and refrigerate the leftover ears. The next night, scrape off the nicely caramelized kernels and toss with a few other ingredients for a distinctive salsa to go with your leftover grilled chicken, pork or other protein.

The Jamisons suggest combining the grilled kernels with diced red bell pepper, red onion and a bit of corn oil. They flavor the salsa with lime juice and salt and, just before serving, fold in diced avocado.

Skewer corn with pork and other vegetables for a quick meal on the grill

Grilled corn kernels can be used in lots of other ways. Sprinkle them into salads or soups, or add to shrimp or chicken salad destined for a wrap.

Supersweet Corn Care
Supersweet corn from Florida — in or out of the husk, with kernels of yellow, white or both (bi-color) — has a deliciously sweet flavor. Make sure you store the corn in your refrigerator to keep it fresh and sweet. For information on how to keep your corn fresh, visit FreshSuperSweetCorn.com/storage.

Grilled Corn with Hotlips Chili Butter
Serves six

1/4 cup butter, softened
2 tablespoons chopped fresh cilantro
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon sugar
Pinch ground red pepper
6 ears fresh supersweet corn, husked

Preheat outdoor grill or broiler. In a small bowl, combine butter, cilantro, salt, chili powder, sugar and red pepper. Brush corn lightly with mixture; grill, turning occasionally, until some kernels turn golden brown, 10 to 12 minutes. Remove to platter; brush with remaining chili butter. Serve with grilled chicken and red pepper kabobs, if desired.

Corn and Pork Skewers
Serves four

3 ears fresh supersweet corn, husked
12 ounces pork tenderloin or boneless, cooked chicken breasts
2 small zucchini
2 small sweet red bell peppers
1/4 cup olive oil
2 tablespoons lemon juice
4 teaspoons oregano
2 teaspoons chopped garlic
1 teaspoon salt
1/2 teaspoon ground black pepper

Preheat grill or broiler. With a large, sharp knife, cut corn in 2-inch pieces and the pork, zucchini and bell peppers in 1-inch pieces. In a large bowl, combine oil, lemon juice, oregano, garlic, salt and pepper. Add pork and vegetables; toss to coat. Let stand for 10 minutes at room temperature. On eight (10- to 12-inch) metal skewers, loosely thread pork and vegetables. Grill or broil, turning occasionally, until meat is cooked through, eight to 10 minutes. If desired, serve with salad greens. Pork and vegetables can also be cooked “unskewered” on a grill rack or broiler pan, for eight to 10 minutes, turning often.

For more delicious grilled corn recipes, visit www.FreshSuperSweetCorn.com/recipes.

Courtesy of ARAcontent

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Kiwifruit Mint Lemonade

(ARA) – With the economy affecting your budget, your family is staying home for more meals. So it’s more important than ever to get the most for your dollar when shopping for healthy foods at the grocery store.

Besides eating healthy, you want to provide a variety of food choices to keep mealtimes interesting and flavorful. Here are three items you can add to your grocery list:

1. Kiwifruit.
During the months when finding American-grown fresh fruit is a chore, look for California-grown kiwifruit, typically available between mid-September and June. Buying fruit grown in America supports our domestic economy and is better for the environment since shipping requires fewer resources. Plus, you know you’re getting fresher fruit.

A Rutgers University study found that of the 27 most commonly consumed fruits, kiwifruit is the most nutrient-dense, containing vitamin C, potassium, folate, fiber and vitamin E, to name a few. Plus kiwifruit is very versatile. It can be eaten raw, sliced up on top of foods, blended into drinks and salsas or tossed into salads.

2. Rolled oats.
Yummy for both breakfast and in cookies, oats are full of fiber and complex carbohydrates. The grain has been linked to lowering bad cholesterol and reducing the chance of heart disease. Buying plain oats in bulk costs less per serving than buying most other cereals.

3. Wild Rice.
Wild rice not only is native to the U.S., but is also rich in protein and a good source of calcium and potassium. Plus, it’s an energy food high in carbohydrates and fiber, helping to balance out your healthy meals. Wild rice can be served cold or hot and mixed with nuts, vegetables and all kinds of meat.

Saving money and eating healthy will benefit not only your family but your wallet. California Kiwifruit Commission has several recipes available for your family to try including Kiwi Mint Lemonade — perfect for a warm afternoon on the porch, and Mediterranean Kiwifruit Couscous — which compliments any lunch or dinner menu.

Kiwifruit Mint Lemonade
Serves 4

1 cup water
1/2 cup granulated sugar
1/2 cup packed fresh mint leaves
3 California kiwifruit
2 to 3 lemons
Sparkling water

In a medium saucepan, heat water with sugar over medium-high heat, stirring occasionally until sugar is dissolved. Simmer, uncovered, for five minutes. Remove from heat and stir in mint leaves. Let stand 20 minutes

Meanwhile, peel kiwifruit and cut into chunks. Puree in a food processor. Place puree in a pitcher. Strain cooled syrup into pitcher, pressing on mint, then discard leaves. Refrigerate until cold. Squeeze juice from 2 lemons. Stir into kiwifruit mixture. Taste, squeeze in juice from remaining lemon for a more tart lemonade.

Pour into glasses. Top with sparkling water. Serve garnished with a slice of kiwifruit.

Mediterranean Kiwifruit Couscous
Serves 4 to 6

Mediterranean Kiwifruit Couscous

3/4 cup water
1/2 cup couscous
salt
3 California kiwifruit
1 yellow or orange pepper
1 cup colorful cherry tomatoes
1/4 cup Kalamata olives, preferably spicy
3 green onions, thinly sliced
1 tablespoon red wine vinegar
3 tablespoons olive oil
1 garlic clove, minced
1 teaspoon dried oregano leaves
pepper
1/2 cup crumbled feta cheese
1/2 cup shredded fresh basil

In a small saucepan, lightly salt water then bring to a boil. Add couscous, stir, cover and remove from heat. Let stand until water is absorbed, about five minutes. Meanwhile, peel kiwifruit and cut into bite-size chunks. Dice pepper and slice large cherry tomatoes in half. Pit olives if needed and thinly slice green onions. Place all in a medium bowl.

Whisk vinegar with oil, garlic, oregano and generous pinches salt and pepper. When couscous has cooled, gently stir with kiwifruit mixture. Toss with as much dressing as needed to just coat. Stir in feta and basil. Salad will keep well refrigerated for one to two days.

Courtesy of ARAcontent

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Thick avocado slices take the lead in a main-course salad that also features grilled beef strips.

(ARA) – The days when salads were strictly a side dish to something more important — they’re so over. A big, bountiful salad deserves to be the center of attention.

Whether you’re on a special diet or just looking to eat in an interesting, healthful way, there’s no reason to settle for boring combos. A well-made salad should deliver a lively interplay of flavors and textures. What’s more, the salad needs to be substantial enough that you don’t get hungry an hour later. On both scores, ingredients such as avocados, nuts and hard-cooked eggs qualify as great salad builders. Each contributes a distinctive flavor and texture, while satisfying hunger pangs for hours.

Take “Avocado Beef Salad with Asian Dressing,” for instance. Thick avocado slices take the lead in a main-course salad that also features grilled beef strips — all presented on a bed of greens and dressed with a brightly flavored Asian dressing.

This inspired combination not only delights the eye and appetite, but equals a well-balanced meal. The beef provides protein, of course, but many people don’t realize that avocados supply nearly 20 vitamins and minerals. In addition, these rich-tasting fruits contain “good fats” — the monounsaturated and polyunsaturated kinds that are considered good substitutes for foods high in saturated fat. Also worth noting: Avocados can help the body absorb higher levels of fat-soluble nutrients, such as beta-carotene, that might be found in other salad ingredients.

You may think that a salad with exotic flair, like this one, is hard to shop for. Not true! The beef, greens and dressing ingredients are easy to find — and Hass avocados are always in season because they grow year-round in Mexico’s rich volcanic soil, with just the right mix of rain and warm sun.

Buy avocados from Mexico ripe for immediate use, or firm for salad making later in the week. Firm avocados will ripen to perfection when held at room temperature for one to three days. When soft to the touch, they’re ready for the big salad toss.

Avocado Beef Salad with Asian Dressing

8 ounce flank or round steak, grilled
3 cups mixed salad greens
1 1/2 cups thinly sliced red bell pepper
1/2 cup thinly sliced scallions (green onions)
3/4 cup snow peas
1/2 cup chopped cilantro
2/3 cup bottled or homemade Asian salad dressing (recipe below), divided
1 fully ripened avocado from Mexico, halved, pitted, peeled and diced

Slice steak thinly across the grain; set aside. In large bowl, combine salad greens, red pepper, scallions, snow peas, cilantro and 1/2 cup salad dressing; toss gently. Place on four serving dishes, dividing equally. Top with sliced steak and avocado, drizzle with remaining dressing. Garnish with cilantro or parsley leaves, if desired.

Asian Salad Dressing: In measuring cup, whisk together 1/4 cup vegetable oil, 1/4 cup rice vinegar, 1 tablespoon soy sauce, 2 teaspoons grated fresh ginger (or 1/2 teaspoon powdered ginger), 2 teaspoons sugar and 1 teaspoon toasted sesame oil until well combined. Makes about 2/3 cup.

Serves 4.

For more information and great recipes, visit www.theamazingavocado.com.

Courtesy of ARAcontent

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From Creme Fraiche to Ricotta Cheese

(ARA) – Whether you’re looking to liven up your favorite soup, add a creamy twist to a newly-discovered dessert or lighten your grandmother’s old-fashioned pancake batter recipe, look no further than a few simple ingredients that can easily become a part of your culinary line-up.

One of these increasingly popular staples — creme fraiche made with Real California Milk offers an easy, flavorful, special touch to thicken soups, top fresh fruit, make custard creamy or give mashed potatoes more body. Creme fraiche also stays fresh for up to 12 weeks, making it a cost-effective staple to keep in your refrigerator and usable in multiple dishes.

Using creme fraiche as an added ingredient or a substitute to recipes is a surprisingly easy and inexpensive way to pep up many everyday meals, but it’s not the only secret to success. Try using these other dairy products as simple ingredient suggestions to bring out the best in your recipes:

* Fold ricotta cheese into pancake batter to make it lighter and fluffier.
* Drain low-fat yogurt through a coffee filter for a few hours and sweeten with honey for a rich-tasting, low-calorie dessert topping.
* For the most tender fried chicken, marinate overnight in buttermilk before breading.
* Use milk instead of water in bread dough for a sweeter, more tender crumb.
* To thicken sauces without lumps, knead together equal amounts of butter and flour and stir into hot sauce.
* Add a spoonful of heavy cream to scrambled eggs just before they are done to make them extra-rich and creamy.

For more tips and recipes using California dairy products like creme fraiche that carry the Real California Milk seal, check out www.RealCaliforniaMilk.com

To start discovering the unexpected with creme fraiche, try this easy recipe using California creme fraiche:

Baked Pears with Creme Fraiche

Yield: 6 servings

Ingredients:
3 medium pears, peeled, halved and cored
1/2 cup packed brown sugar
1/4 cup water
1 teaspoon apple pie spice*
1 teaspoon vanilla
1 cup creme fraiche
2 tablespoons sliced almonds, toasted (optional)

Instructions:
1. Heat oven to 350 F. Place pear halves, cut side down, on cutting board. Starting about 1/2-inch from stem end, make 7 lengthwise cuts in each half, cutting to the bottom but leaving pears slices attached at the stem end. Arrange pear halves, cut side down, in an 11 x 7-inch baking dish.

2. In small saucepan, combine sugar, water, apple pie spice and vanilla. Cook over medium heat, stirring constantly, until sugar is dissolved. Pour sugar mixture over pears.

3. Bake, covered, 40-45 minutes or until pears are tender, basting occasionally with sauce.

4. Spread two tablespoons crème fraiche onto one side of each of 6 dessert plates; spoon one tablespoon sauce from pears on the other side. With slotted spoon, place pear half in center of each plate; garnish with almonds, if desired. Serve immediately.

*To make apple spice, combine 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground allspice and 1/8 teaspoon ground cardamom.

Recipe provided by the California Milk Advisory Board and Bellwether Farms

Courtesy of ARAcontent

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Mini Mushroom Burgers (recipe below)

Savor the Flavor Every Day, Every Way

(ARA) – Long overlooked, mushrooms are nature’s hidden treasure for helping those focusing on living a healthful life. To promote the nutritional benefits of fresh produce this back-to-school season, Weight Watchers continues Pick of the Season, a public health initiative spotlighting seasonal fruit and vegetables, with recipes this quarter for mushrooms, a produce selection so versatile it can add flare to any every day meal.

Did you know? Mushrooms are the only fresh fruit or vegetable that has four percent of the Daily Value of vitamin D (per serving of 4-5 white button mushrooms specifically).

Mushrooms are also nutrient rich, providing a similar number of nutrients as many brightly colored fruits and vegetables. For instance, mushrooms provide the B vitamins riboflavin, niacin and pantothenic acid. White, Portabella and crimini mushrooms have natural antioxidants and in fact, are the leading source of the antioxidant selenium in the fruit and vegetable category. Mushrooms are also fat-free, cholesterol-free and very low in sodium.

In addition, mushrooms have umami. Also known as the “fifth taste,” umami foods are described as hearty or savory. The high water content and very low energy (calorie) density of mushrooms help to satisfy hunger.

In the kitchen, nothing beats the versatility of mushrooms; they work in everything from soups and salads to main dishes and appetizers and are easy to prepare. Simply sauté and in fewer than 10 minutes you can add flavor and texture to any favorite family meal. Just toss in a handful of mushrooms to enjoy a boost of delicious flavor and nutrition.

Below are four recipes that highlight the savory taste of mushrooms: Mini Mushroom Burgers; Tilapia with Mushrooms, Olives and Tomatoes; Turkey Mushroom Soup; and Mushroom Chicken Piccata.

Pick of the Season – Mushroom Recipes:

* Mini Mushroom Burgers
Makes 4 servings

Ingredients
2 Portabella mushrooms, stem removed
1/4 cup light balsamic vinaigrette
Salt and freshly ground black pepper
8 small high-fiber whole grain dinner rolls
8 slices red onion
8 slices tomato

Preparation
1. Place Portabellas and vinaigrette in a large zip top bag. Zip and lightly rub the vinaigrette into the mushrooms. Let marinate for at least 30 minutes.

2. Remove mushrooms from bag, drain and season both sides with salt and pepper. Heat a grill or grill pan over medium heat and spray with non-stick cooking spray. Place the mushrooms on the grill gill side down and cook for 4 minutes. Turn and continue to grill until mushroom is almost cooked through, about 4 more minutes.

3. Remove from pan and drain mushrooms on paper towel, gill side down. Cut each mushroom into quarters and place on buns. Top with onion and tomato and serve.

POINTS value per serving: 2, 144 calories, 5g fat, 5g fiber

* Tilapia with Mushrooms, Olives and Tomatoes
Makes 4 servings

Ingredients
4 teaspoons olive oil, divided
1 tablespoon finely minced garlic (about 3 cloves)
1 pound (16 ounces) button mushrooms, quartered
1/4 cup pitted green olives with juice, halved
2 cups halved grape tomatoes
1 tablespoon fresh thyme, removed from stem and chopped
1 tablespoon fresh basil, finely chopped
4 skinless tilapia filets
Salt and freshly ground black pepper

Preparation
1. Heat 2 teaspoons olive oil in large non-stick skillet over medium-high heat. Add garlic and a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Flip and cook about 5 minutes more, until other side is same color. Add olives, tomatoes and herbs and heat for another 2 minutes, until juice is evaporated. Remove from heat, place in a bowl and cover with foil to keep warm.

2. In the same sauté pan, heat remaining 2 teaspoons olive oil over medium heat. Season the filets with salt and pepper on both sides and place in the pan. Cook for 3 minutes until nicely browned, gently turn and cook another 3 minutes. Return vegetables and herbs to skillet briefly to warm, then serve.

POINTS value per serving: 4, 196 calories, 7.5g fat, 2g fiber

* Turkey Mushroom Soup
Makes 8 servings

Ingredients
1 tablespoon olive oil
8 ounces white button mushrooms, quartered
1 cup chopped onion (about 1 large onion)
1 tablespoon finely minced garlic (about 3 cloves)
1/4 cup chopped celery (about 3 stalks)
8 cups low-sodium turkey stock (or store bought chicken broth)
2 fresh sage leaves, finely chopped
8 ounces (about 2 cups) cooked turkey (or chicken), removed from the bone and shredded
1 15-ounce can cannellini beans, drained and rinsed
2 cups packed fresh baby spinach (a large handful)
1 tablespoon fresh-squeezed lemon juice
1 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation
1. Heat oil in a Dutch oven over medium heat. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Add onions, garlic and celery and sauté until translucent, about 5 more minutes. Add turkey stock (see recipe below) or chicken broth, turkey and sage. Cover and simmer over medium-low heat for 20 minutes.

2. Add rinsed beans, spinach, lemon juice, salt and pepper. Bring to a boil to wilt spinach and serve hot.

3. To make turkey stock: Place turkey bones in a large stock pot and cover with cold water. Add 1 quartered onion, 2 coarsely chopped stalks of celery, 1 coarsely chopped carrot, 1 bay leaf and 2 sage leaves. Bring to a boil, reduce heat to a low simmer and cook 2 or more hours. Strain and skim fat from top and store stock for future use.

POINTS value per serving: 2, 120 calories, 3g fat, 3g fiber

* Mushroom Chicken Piccata
Makes 4 servings

Ingredients
4 chicken cutlets (4 oz each)
Salt
Freshly ground black pepper
4 teaspoons olive oil, divided
12 ounces crimini mushrooms, quartered
1/2 cup dry white wine
1/2 cup low-sodium chicken broth
1 lemon
2 tablespoons capers, with juice
2 teaspoons minced fresh garlic

Preparation
1. Season chicken with salt and pepper on both sides and heat a large sauté pan over medium heat. Add 2 teaspoons olive oil and warm briefly, then add chicken and cook until nicely browned, about 2 minutes per side. Remove to a plate and cover.

2. In the same pan, warm the remaining olive oil over medium-high heat. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Flip mushrooms, add garlic and cook another 2 minutes. Add wine and scrape up any browned bits in the pan. Bring to a boil and add stock, then return heat until it is bubbling nicely. Slice 4 very thin slices of lemon and add to the pan along with the juice from half of the lemon. Add capers and continue cooking sauce till it becomes a glaze, about 2 more minutes. Add the chicken to the sauce and heat through, then serve.

POINTS value per serving: 4, 199 calories, 6g fat, 2g fiber

These recipes reflect the food values inherent to the Weight Watchers philosophy that eating should be satisfying as well as healthy. In fact, learning and sharing innovative ideas about healthy cooking and eating are part of the experience at weekly Weight Watchers meetings, where members help and support each other.

To learn more about Weight Watchers, visit www.weightwatchers.com. To find the nearest Weight Watchers meeting location, call (800) 651-6000, or click on the Find a Meeting link at the top of the homepage.

For more information about mushrooms, visit the Mushroom Council at mushroominfo.com.

All recipes courtesy of the Mushroom Council and mushroominfo.com.

Courtesy of ARAcontent

Local Weight Watchers spokespeople are available to discuss the importance of fruit and vegetables in diets and for in-studio food demos. E-mail media@weightwatchers.com to arrange media interviews.

2008 Weight Watchers International, Inc., owns the WEIGHT WATCHERS and POINTS registered trademarks. All rights reserved. Note: POINTS values for these recipes were calculated using the calories, fat, and fiber information for one serving. Results may differ from adding the POINTS values listed in the Eat Wisely booklet for each individual ingredient.

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Blueberry-Mango Colada Salad

Blueberries are most abundant and least expensive in the summer, making it an ideal time to get your fill of these little blue gems. Stock the fridge and freezer with blueberries to make meals, snacks and desserts that are easy on the cook. Blueberries never need to be peeled, pitted, stemmed or chopped –just a quick rinse and they’re ready to eat or add to recipes.

Try these ideas for making quick, delicious salads that are enjoyable any time:

* Toss blueberries, chopped pineapple, jalapeno pepper and cilantro with lime juice and serve beside grilled chicken breasts.

* Stir blueberries into your favorite tuna salad and scoop onto baby spinach.

* Whirl vinaigrette salad dressing and blueberries in the blender until smooth and toss with green salads.

Blueberries are not only convenient, they also provide nutrients our bodies need every day. You can find more blueberry recipes and information at www.blueberrycouncil.org.

“Blueberry-Mango Colada Salad” is cool and fresh, boasting bright colors and sweet fruit flavors. With just three ingredients, this delicious salad is a snap to make. Spoon it into stemmed glasses and enjoy as a light fruit dessert. Another option is to serve with meat sizzling from the grill or with simple chicken sandwiches.

Blueberry-Mango Colada Salad

2 cups fresh blueberries
2 mangos, peeled, seeded and chopped (about 1-3/4 cups)
1/4 cup frozen pina colada mix, thawed

In a large bowl, toss blueberries, mangos and pina colada mix. Into four martini glasses or dessert dishes, spoon fruit mixture, dividing evenly. Garnish with blueberries, mango slices and thin lime slices threaded onto long toothpicks, if desired.

YIELD: 4 portions

Courtesy of ARAcontent

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Asian Honey-Tea Grilled Prawns

Spark up the coals and break out your tongs, it’s grilling season. While traditional barbeque continues to be a summertime favorite, the latest Weber GrillWatch survey reports that more than 39 percent of grill owners are firing up more meat substitutes, vegetables and leaner meats in an effort to eat healthier.

No matter what you’re grilling, you can sweeten it up with pure honey, the secret ingredient to a tasty meal. Not only does pure honey enhance the flavor of marinades and sauces, but it is also naturally locks in moisture to keep grilled food juicy.

At your next cookout, think beyond traditional favorites and experiment with tofu, Portobello mushrooms and seafood dressed up with a simple honey glaze or fiery chipotle marinade to add delicious flavor.

For additional grilling recipes and tips, visit www.honey.com, or to find locally produced or specialty honey, visit www.honeylocator.com.

Spicy Grilled Tofu

Ingredients:

1 14-ounce package. extra-firm tofu, drained and cut lengthwise into eight slices
1/2 cup fresh lime juice
1/3 cup honey
1/4 cup soy sauce
2 teaspoons chili paste with garlic
3 cloves garlic, minced (about 1 tablespoon)
1/4 teaspoon ground black pepper

Directions:

Place the tofu slices on several layers of paper towels; cover with additional paper towels. Let stand 20 minutes, pressing down occasionally with your hands to squeeze out water.

Arrange tofu in single layer in 13-by-9-inch glass baking dish. Whisk together lime juice, honey, soy sauce, chili paste, garlic and pepper in small bowl. Pour over tofu, coating each slice. Cover tightly with plastic wrap and chill four hours, or overnight.

Spray grill rack or pan with nonstick cooking spray. Heat grill or grill pan to medium heat. Remove tofu slices from baking dish, reserving marinade. Grill tofu slices three to four minutes on each side, or until browned and crisp on the outside. Return tofu to baking dish and toss with reserved marinade. Serve immediately.

Grilled Portobello Mushroom Salad with Greens, Honey Vinaigrette and Roquefort

Makes four servings.

Ingredients:

1/3 cup honey
1/4 cup balsamic vinegar
3 tablespoons soy sauce
2 cloves garlic, coarsely chopped
1/3 cup olive oil
4 (3 to 4-inch) Portobello mushrooms, cleaned with stems removed
1/4 cup bacon, chopped (or one ounce cooked bacon bits)
8 cups mixed baby greens

Honey vinaigrette (recipe follows)
1/2 cup crumbled Roquefort or blue cheese
Snipped chives, for garnish

Directions:

Make marinade: In electric blender, blend honey, vinegar, soy sauce, garlic and 1/4 cup oil until smooth; set aside. Brush mushrooms on both sides with 1 1/2 tablespoons oil. Place on indoor grill or in preheated nonstick skillet over medium-high heat. Cook about five minutes, turning occasionally, just until tender. Transfer to non-reactive container, gill sides up. Pour marinade over mushrooms; cover and refrigerate two to four hours, basting with marinade occasionally.

If using raw bacon, saute bacon until lightly browned. Remove to paper towels to drain; set aside. Remove mushrooms from marinade, then reheat one to two minutes on indoor or outdoor grill, turning once. In large bowl, toss greens with 1/3 cup (or to taste) honey vinaigrette. Divide greens equally among four individual serving plates. Halve mushrooms. Prop one half on the other on each salad. Divide cheese and cooked bacon bits among the salads. Sprinkle with chives.

Honey Vinaigrette

Makes four servings.

Ingredients:

2 tablespoons honey
1/2 tablespoon. champagne or white wine vinegar
1 tablespoon. shallot, finely chopped
1/4 teaspoon salt
1/8 teaspoon pepper
3 tablespoons olive oil

Directions:

Whisk together honey and next four ingredients; whisk in oil.

Asian Honey-Tea Grilled Prawns

Makes four servings.

Ingredients:

1 1/2 pounds medium shrimp, peeled and deveined
Salt, to taste
2 green onions, thinly sliced
1 cup brewed double-strength orange spice tea, cooled
1/4 cup honey
1/4 cup rice vinegar
1/4 cup soy sauce
1 tablespoon fresh ginger, peeled and finely chopped
1/2 teaspoon ground black pepper

Directions:

In plastic bag, combine marinade ingredients (everything but the shrimp, salt and onions). Remove 1/2 cup marinade; set aside for dipping sauce. Add shrimp to marinade in bag, turning to coat. Close bag securely and marinate in refrigerator 30 minutes or up to 12 hours.

Remove shrimp from marinade; discard marinade. Thread shrimp onto eight skewers, dividing evenly. Grill over medium coals four to six minutes or until shrimp turn pink and are just firm to the touch, turning once. Season with salt, as desired.

Meanwhile, prepare dipping sauce by placing reserved 1/2 cup marinade in small saucepan. Bring to a boil over medium-high heat. Boil three to five minutes or until slightly reduced. Stir in green onions.

Courtesy of ARAcontent

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Mushroom Burritos

(NC)—Getting your little ones to eat and enjoy mushrooms can be harder than it sounds. With this fabulous burrito style dinner, your kids will be asking for “more mushrooms please”. Preparation is quick and easy, and offers a great opportunity to get your kids cooking with mushrooms.

Preparation Time: 12 minutes Cooking Time: 33 minutes

8 oz  pre-sliced fresh Mushrooms 250 g

1 medium onion 1 2 tbsp  olive oil or vegetable oil, divided 25 mL

8 oz lean ground chicken 250 g

1 clove garlic 1

1can  (7.5oz/213 mL) tomato sauce 1

1can  (14 oz /398 mL) beans in tomato sauce 1

1-11/2 tbsp chili powder 15-22 mL

1/2 tsp  cumin powder 2 mL

Pinch hot red pepper flakes (optional)

6 large (10 “25 cm) tortillas 6

1/2  (200g) block cheddar cheese

1/2 cup low fat sour cream  125 mL

1/2 cup mild, medium or hot salsa 125 mL

Cutting board

Small sharp knife

Large heatproof spoon

Large saucepan or deep skillet

Measuring spoons

Garlic crusher

Large baking sheet

Pastry brush

1/2 cup (125 mL) measuring cup

Can opener

Oven mitts

Large serrated knife

On cutting board stack 2 mushrooms slices one on top of the other; with sharp knife slice crosswise into narrow short strips; repeat with remaining mushrooms; set side. With sharp knife cut onion in half on cutting board, place flat side down and cut in both directions to coarsely chop.

Add 1 tbsp (15 mL) oil to skillet and place on burner; turn to medium high heat. Add ground chicken and with large spoon stir while cooking (about 3 minutes) to break up into small pieces. Stir in onion and mushrooms; crush garlic into pan and continue cooking and stirring until lightly browned, about 5 minutes. Stir in beans with sauce, tomato sauce, 1 tbsp(15 mL) chili powder, cumin and hot red pepper flakes if desired. Lower heat to medium-low and cook stirring occasionally 8-10 minutes or until very thick. Turn off burner and move skillet to a cold burner. Taste and add more chili powder if desired.

Preheat oven to 400º (220ºC). On cutting board cut cheese into 30 (1/2″/1cm) cubes.

Lay tortillas on counter; spoon 1/2 cup (125 mL) filling on to the bottom third of each tortilla, leaving a 1″(2.5 cm) border; arrange 5 cubes of cheese on top each one. Fold the bottom of tortilla over filling and fold the sides in to seal filling. Roll up tightly from bottom to enclose completely.

Using pastry brush lightly coat baking pan with 1 tsp (5 mL) oil and place rolled tortillas, seam side down on the pan. Brush remaining oil on tops and sides of filled tortillas.

Place baking pan in middle of oven; bake for about 15 minutes or until lightly browned on the bottom. If desired turn on broiler for 2-3 minutes to crisp and brown the tops.

Cool 4-5 minutes; mix sour cream and salsa in small serving dish. Using serrated knife cut tortilla rolls in half diagonally. Serve with dipping sauce.

Makes 6 servings

For kids’ mushroom recipes, tips for parents, and fun educational activities visit www.thecapcrew.ca.

-News Canada

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Cyclone Smoothie (recipe below)

At the dawn of summer, people spend more time outdoors and start planning barbecues, pool parties and picnics. But as the mercury rises, thoughts turn to lazing in front of the air conditioner instead of being out in the searing, sticky heat. With a little creativity, you can entertain outdoors while keeping cool this summer.

Plan Ahead — No Sweat!
It’s never fun to run around in the summer heat so plan to begin preparing recipes the day before. From marinating meats to preparing sauces, have many items stored the night before allowing for easy preparation the next day. That way, you can sit back and enjoy the party with your friends and family.

Made in the Shade
Make sure to have plenty of shaded seating available at your party. Place seating around your yard under large trees or wide deck umbrellas so guests can eat, drink and lounge comfortably. If the air is stagnant, use a few outdoor fans to create a gentle, cooling breeze.

Set the Tone with Colorful Decorations
No need for expensive centerpieces; instead use fresh flowers and herbs to make delightful centerpieces. Use cool tones like blue and green for the decorations to keep the ambiance refreshing. Placing citronella candles around the yard also adds to the relaxing atmosphere while keeping mosquitoes away. Make sure to choose small, votive candles so they don’t add to the heat.

Frosty Summer Drinks
No summer party would be complete without tasty frozen drinks for adults and kids alike. From margaritas to frozen lemonade, nothing says summer like a cold beverage. Make sure to use a strong blender, such as the Black and Decker Cyclone Blender which has 12 different speeds to powerfully puree, crush and blend. As the name implies, the unique jar shape and, four planes of blade rotation create a cyclone-like force you can actually see — it’s fun for the kids to watch too. For more information, visit www.BlackandDeckerAppliances.com.

Outdoor Grilling
If your party food needs to be cooked, make sure to do it all on the grill. Potatoes, vegetables and even fruit can be delicious when prepared on the grill. Avoid using the oven to keep the indoors from heating up.

Cool Cuisine
For side dishes, enjoy cool treats such as watermelon, frozen cherries and grapes, salads presented on refrigerated plates and ice cream or sorbet for dessert. Step it up by making a cold soup such as gazpacho — a cool Spanish tomato-based soup, or a chilled fruit soup made by blending frozen fruit with fruit juice and spices.

Here’s a cool recipe to try at your next hot summer party.

Cyclone Smoothie
1 cup orange juice
1/2 cup frozen Pina Colada Drink Mix
1 medium banana, broken into 3 pieces
1 cup frozen strawberries
2 cups ice

Add ingredients in the order listed. Blend using Pulse several times (three to five times). Blend on PUREE until smooth.

Courtesy of ARAcontent

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A Father's Day Favourite: Portabella Florentine Caps

(NC)—Super for a relaxed Father’s Day weekend breakfast. For variety, choose a different sauce each time you make it.

Preparation Time:  10 minutes Cooking Time:  25 minutes

4 tsp  each olive oil  and balsamic vinegar 20 mL

4   large fresh portabella   mushroom caps 4

4  poached eggs  4

1 1/2 tbsp  Each butter and flour  22 mL

1 1/4 cups  2 % milk  300 mL

1 cup  shredded old Cheddar cheese 250 mL

3/4 tsp  each salt and pepper, divided  3 mL

1/4 tsp  nutmeg (optional)  1 mL

8 oz  fresh spinach leaves, washed*  250 g

2 tbsp  lemon juice  25 mL

In a small bowl mix olive oil and balsamic vinegar; brush both sides of portabellas with mixture and place in a baking pan. Bake in 350ºF (180ºC) oven for 15-20 minutes or until softened. Remove from oven and cover to keep warm.

Meanwhile in medium saucepan melt butter; stir in flour and cook stirring constantly 1-2 minutes or until bubbling. Whisk in milk and bring to boil, whisking constantly until thickened; lower heat and stir in cheese, cook for 3-5 minutes stirring occasionally. Season with 1/4 tsp (1 mL) each salt and pepper and nutmeg. Keep warm on low heat.

Cook spinach in covered microwave bowl, on High about 3-4 minutes; drain well. Stir in lemon juice, remaining 1/2 tsp (2 mL) Each salt and pepper.

To assemble place mushroom caps (gill side up) on warm serving plates; fill the caps with spinach; top spinach with poached egg and spoon cheese sauce over all.

Makes 4 servings

*Substitute 1 cup (250 mL) packed, well drained, cooked spinach.

1.  Substitute Hollandaise sauce for cheese sauce (make an easy one from a 26g pkg mix).

2.  Substitute half Gruyere and half Parmesan or substitute Monterey Jack cheese with hot peppers for Cheddar.

3.  Omit cheese and add 2 tbsp (25 mL) concentrated tomato paste or Dijon or grainy mustard.

4.  Omit cheese and add about 2 tsp (10 mL) curry powder.

TIP: Poach eggs while mushrooms are baking or pre cook eggs a few hrs or a day ahead and with slotted spoon remove cooked eggs to cold water; refrigerate until needed. Then remove with slotted spoon and place in hot water to reheat.

More delicious recipe ideas are available online at www.mushrooms.ca.

-News Canada

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There is really nothing tastier than vegetarian slow cooking. Although there are literally hundreds of delicious and nutritious vegetarian slow cooker recipes to choose from there are two in particular which are particularly popular and which you will want to try out first.

Slow Cooker Artichokes

Of all the vegetarian slow cooker recipes you can prepare, the slow cooker artichokes dish is definitely a favorite. This is also one of the easiest vegetarian slow cooker recipes and so it is perfect, even for those beginner chefs out there.

This recipe calls for 4 medium sized artichokes, 1 ½ teaspoons salt, 1 cup lemon juice, 2 cups hot water, and 1 stick of melted butter. To prepare you simply wash and trim the artichokes, cut off about 1 inch from the top of each artichoke, and snip the ends of the leaves. Next you want to stand the artichokes straight up in the slow cooker, and sprinkle each one with about ½ teaspoon salt and 2 tablespoons of lemon juice.
 
Pour the 2 cups of hot water around the bottom of the chokes to give them liquid to cook in and then cover and cook this on low for about 8 hours. Serve with melted butter and lemon juice for dipping, and you have a delicious vegan recipe that the whole family is going to love.

Slow Cooker Cholent

Another of the most popular vegetarian slow cooker recipes is the slow cooker cholent dish. For this dish you will need 1 cup assorted dried beans soaked in water, ½ cup pearl barley, 1 large onion chopped, 1 diced celery stalk, 2-3 carrots sliced, 6-8 potatoes cubed, and 4 Zoglo hot dogs quartered.

To prepare you need to soak the beans overnight, and then put it in the slow cooker in the morning and cook it on slow. You should leave it in overnight if you can to get the best overall flavor, and in the morning you want to add the veggie dogs. You can also add hot water to the mixture but you will usually not need to and if you do you really need to be careful as to not dilute the dish.

There are hundreds of other vegetarian slow cooker recipes that you can prepare as well but the best idea, especially if you are in a rush or if you are not that experienced of a cook. Also keep in mind that you can switch around ingredients or even add in meats if you would like.

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(NC)-Create a simple, mouth-watering chutney with all the healthy goodness of wild blueberries for your holiday table. Use in place of your favourite relish – it’s ideal with roast turkey, duck, goose, pork, venison or broiled meats such as chicken and beef – as an accompaniment to a festive Thanksgiving or Christmas dinner or as a topping for turkey or chicken sandwiches. Or, serve as an appetizer by topping a small wheel of brie with chutney, bake in a 350?F (180?C) oven and serve with crackers or bread.

Wild blueberry chutney

Ingredients:

1/2 cup (125ml) raspberry vinegar

1 teaspoon minced lemon rind

1/2 cup (100g) sugar

Pinch of cayenne pepper

1 medium onion, minced

Pinch of salt

1/4 teaspoon fresh minced ginger

3 cups (450g) wild blueberries (fresh or frozen)

1/8 teaspoon ground cinnamon

1/4 cup (100g) cranberries (dried)

Combine the vinegar, sugar, onion, ginger, cinnamon, lemon, pepper and salt in a saucepan, bring to a boil and simmer 15 minutes. Add 1 cup (150g) of wild blueberries, and the cranberries. Simmer 20 minutes, stirring frequently. Add remaining 2 cups (300g) blueberries and simmer another 10 minutes. Yields about 1 cup. Additional recipes and more information are available at www.wildblueberries.com.

Credit: www.newscanada.com

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(NC)-This truly Southern frittata showcases the best of the region: sweet potatoes, southern sweet onion, green pepper and spinach. Serve with a crisp green salad, twelve-grain toast and a dollop of corn salsa for a hearty brunch kids and adults alike will adore.

1 tbsp olive oil 15 mL

1 cup chopped Vidalia or Texas 1015 sweet onion 250 mL

1 cup diced Southern U.S. green pepper 250 mL

1 clove garlic, minced 1

1 medium cooked Southern U.S. sweet potato, 1

diced into 1/2-inch (5 mm) cubes

2 cups Southern U.S. spinach, stems removed, washed 500 mL

and blanched

3/4 cup julienned cooked ham 75 mL

1 tbsp butter 5 mL

6 large eggs 6

1/8 tsp each salt and pepper 1 mL

2 tbsp freshly grated Parmesan cheese 30 mL

chopped fresh parsley for garnish, if desired

Preheat oven broiler. In non-stick skillet over medium-high heat, heat oil, adding onion and green pepper. Cook, stirring, until soft, about 3 minutes. Add garlic and cook one minute. Stir in cooked sweet potatoes, blanched spinach and ham and cook, stirring, for one minute longer. Add butter to pan. In a medium bowl, beat eggs, season with salt and pepper and pour into skillet on top of vegetables. Stir with a fork to evenly distribute vegetables in pan. Cover and cook for 3 minutes or until bottom of frittata has set. Uncover, sprinkle with Parmesan cheese and place pan under hot broiler until top of frittata is firm and golden, about 2 minutes. Loosen with a rubber spatula and slide onto serving plate. Sprinkle with chopped parsley and serve.

Serves 4 to 6.

Source: www.gosouthfresh.com adapted from the North Carolina Sweet Potato Commission

Credit: www.newscanada.com

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(NC)-This hearty vegetarian soup takes longer to cook but only a few minutes to prepare and then you can practically forget about it ’til done. If you have leftovers it freezes and reheats well too for totable lunches.

Preparation Time: 10 minutes Cooking Time: About 1 hour

1 tbsp vegetable oil 15 mL

1 medium onion chopped 1

1 lb sliced fresh Mushrooms 500 g

1 large carrot, chopped 1

1 stalk celery, chopped 1

1 1/2 tsp curry powder 7 mL

5 cups vegetable or chicken broth 1.25 L

1 cup split peas 250 mL

1 large bay leaf 1

Freshly ground pepper to taste

In large saucepan heat oil over medium heat, sauté onion, mushrooms, carrot, celery and curry powder for about 4-5 minutes or until onion is softened. Add broth, split peas and bay leaf; bring to boil. Cover and reduce heat to medium low and cook covered about 50-60 minutes or until peas are tender, stirring occasionally. Remove bay leaf. Season with pepper to taste.

Makes 6 servings.

Variation: Substitute water for broth and add 1 tsp (5 mL) salt.

Nutritional Information:

Per Serving

Calories: 180

Protein: 9.8 g

Fat: 3.0 g

Carbohydrates: 29.9 g

Dietary Fibre: 5.0 g

For more delicious recipe ideas visit Mushrooms Canada at www.mushrooms.ca.

Credit: www.newscanada.com

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