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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Do you need a fast dinner to feed the family? Try this easy to prepare meal that also delivers one-third of their daily fibre requirement…and they’ll never know it.

1 pkg (500 g) Catelli Smart Penne Rigate pasta

30 mL (2 tbsp) olive oil

3 boneless, skinless chicken breasts, cut into strips

250 g (1/2 lb) mushrooms, halved

1 red or yellow pepper, chopped

1 jar (700 mL) meatless pasta sauce

30 mL (2 tbsp) chopped fresh parsley

Salt and freshly ground pepper

• Cook penne rigate according to package directions.

• Heat oil in a skillet set over medium-high heat; sauté chicken until golden.

• Remove and set aside. Add mushrooms and pepper; sauté until tender.

• Stir in pasta sauce, parsley and reserved chicken; heat through.

• Season to taste with salt and pepper.

• Serve sauce over hot penne rigate.

Serves 4 / Prep time: 15 minutes

www.newscanada.com

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(ARA) – Summertime brings out the best in family meals — fresh vegetables and fruit, fresh-air dining and a fresh opportunity for parents to maintain their commitment to feeding their kids well.

According to a recent study by Ohio State University and published in the Journal of the American Dietetic Association, of children ages 2 to 5, less than 22 percent meet recommendations for their daily vegetable intake and for children ages 6 to 11, it’s less than 16 percent.

“With a little creative know-how, it’s easy to create summer meals that are full of veggies, value, variety and versatility,” says Sylvia Klinger, a registered dietitian, mother of two and member of the Ragu nutrition advisory panel.

Klinger offers some tips for adding more of the good stuff to your kids’ diets this summer.

* Eat out … side: Spend less time in the kitchen with quick and easy recipes like Chicken Margherita. Once the meal is ready to go, dine together on the patio, or spread a picnic blanket on your lawn for a special summer celebration.

* Nurture natural nutrition: Use the summer break to teach your kids about satisfying and nutritious meals. Bring them along to the farmers market, or take a special trip to a local farm. Let them select from among the fresh, brightly colored vegetables, then decide as family how to prepare them.

“One of the easiest ways to incorporate veggies into children’s diets is to use a great tasting tomato sauce like Ragu Old World Style pasta sauce, which provides more than a full serving of vegetables in every half-cup of sauce,” says Klinger. “It also contains vitamins A and C, anti-oxidants and lycopene. Add even more vegetables by combining with your farm-fresh suggestions for a delicious veggie pizza.”

* Skip the sweets, but delight in dessert: Keeping dinner healthy doesn’t have to mean sacrificing dessert. Take advantage of the abundance of fruits in the summer to make dessert as healthy as the main course. Slice up a juicy watermelon or freeze fruit juice in a cup with fresh fruit for your own homemade ice pops.

* Switch up summer snacking: Being out of school means kids have more free time to snack. While eating frequent, small meals is a good idea, it’s important to keep kids focused on the good stuff. Get in the habit of switching from junk food to healthy bites by preparing good-for-you snacks in advance.

For nutritious meal inspiration and delicious recipes visit www.Ragu.com.

Try these kid-friendly recipes the whole family is sure to love:

Chicken Margherita

Makes four servings. Prep time: 5 minutes. Cook time: 10 minutes.

Ingredients:

4 boneless, skinless chicken breast halves (about 1 pound)
1 tablespoon olive oil
2 cups Ragu Old World Style Margherita Smooth Pasta Sauce
4 slices fresh or packaged mozzarella cheese (about 4 ounces)
2 tablespoons thinly sliced fresh basil leaves

Directions:

Season chicken, if desired, with salt and black pepper. Heat oil in 12-inch nonstick skillet over medium-high heat and brown chicken, turning once, about 5 minutes. Add sauce and simmer covered 5 minutes or until chicken is thoroughly cooked. Top chicken with cheese, then let stand until cheese is melted, about 1 minute. Garnish with basil. Serve, if desired, with hot cooked penne pasta topped with additional sauce, heated.

Meatball Hero Sandwiches

Makes four servings. Prep Time: 10 minutes. Cook Time: 25 minutes.

Ingredients:

1 pound. lean ground beef
1/2 cup Italian seasoned bread crumbs
1 egg
1 jar (1 pound,10 ounces.) Ragu Old World Style Sweet Tomato Basil Pasta Sauce
4 Italian rolls (about 6 inches long each), halved lengthwise
1 cup shredded mozzarella cheese (about 4 ounces)

Directions:

Combine ground beef, bread crumbs and egg in medium bowl; shape into 12 meatballs. Bring Pasta Sauce to a boil in 3-quart saucepan over medium-high heat. Gently stir in uncooked meatballs. Reduce heat to low and simmer covered, stirring occasionally, 20 minutes or until meatballs are done. Serve meatballs and sauce in rolls, topped with cheese.

Courtesy of ARAcontent

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Skyrocketing gas prices and escalating grocery costs have put getting more for a dollar top-of-mind for many consumers. Many Americans are tailoring their grocery shopping lists to ensure they get more bang for their buck. That means purchasing items that provide the best nutritional punch for their value.

Luxury items like prepackaged or single serve meals are giving way to items that can stretch the food dollar and function as more than one meal. Hard-working staples such as bread, pasta and eggs are moving to the top of the grocery list.

Budget-conscious families know that when shopping for food, they need items that provide value in both cost and nutrition. For about 17 cents, one egg provides varying amounts of 13 essential vitamins and minerals, contains the highest-quality protein of any food, and has 72 calories.

A dozen eggs costs approximately $2 and can be served morning, noon or night. For a family of four, a dozen eggs can turn into a protein source for two or three meals. Eggs also have a long shelf life. In fact, eggs can be kept refrigerated for up to four weeks after purchase.

Here’s a price/nutrition comparison of common protein foods:

Eggs:
* Cost per serving — 17 cents
* Calories per serving — 72

2 Percent Milk:
* Cost per serving — 24 cents
* Calories per serving — 122

Skinless Chicken Breast:
* Cost per serving — 45 cents
* Calories per serving — 94

90 Percent Lean Ground Beef
* Cost per serving — 55 cents
* Calories per serving — 150

Boneless Pork Chop
* Cost per serving — 68 cents
* Calories per serving — 179

Beef Round Roast (USDA Choice, Boneless)
* Cost per serving — 70 cents
* Calories per serving — 168

Try this value-conscious recipe that will still leave you with six eggs that you can serve another day — as breakfast, lunch or dinner.

Frugal MacDougall’s Quiche

Frugal MacDougall’s Quiche

Makes: Six servings

Ingredients:

1 1/3 cup shredded carrots (about 5 ounces)
2/3 cup sliced celery
1 teaspoon instant minced onion
6 eggs, divided
2 cups cooked mashed potatoes, cooled
3/4cup (3 ounces) shredded reduced-fat cheddar cheese
1 cup skim or low-fat milk
1/2 teaspoon salt, optional

Preparation:

In a medium saucepan, bring 1 inch water to a boil. Add carrots, celery and onion. Cover and cook until celery is tender, about seven to eight minutes. Drain well. Set aside.

In a medium bowl, beat one egg. Stir in potatoes until well blended. Spread on bottom and up sides of lightly greased 9-inch pie plate to form crust. Sprinkle reserved drained vegetables and cheese into crust.

Beat together remaining eggs, milk and salt (if desired) until well blended. Pour over vegetables and cheese. Bake in preheated 375 F oven until knife inserted near center comes out clean, 30 to 40 minutes. Let stand 5 minutes before serving.

For more recipes or information on eggs, visit www.incredibleegg.org

Courtesy of ARAcontent

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Pakistani food is well known for being full of flavor. The typical Pakistani dish is spicy and the cuisine varies depending on the area of Pakistan which the recipes came from. In general Pakistani cooking recipes have been influenced by Iranian and Afghanistan cuisine as well as from the Middle East region and the culinary influences of Central Asia and West Asia. Pakistani recipes found in the Sindh and Punjab areas are known for being hot and spicy and are similar to recipes you will find in the northern portion of India.

Recipes found in Northwest Frontier Province, the Northern areas of Pakistan and the Baluchistan region are similar to recipes you will find in Afghanistan, Iran, Central Asia as well as the Middle East. The Pakistani cooking recipes in these regions are filled with aromatic spices and dinner is typically served with bread or rice. After the meal is over fresh fruit might be served or a dessert.

Main Courses

Meat is a primary food in Pakistani cooking recipes and they consume a significant larger amount of meat when compared to people living in the south Asia area. The main courses in Pakistan will usually contain curries, meat, vegetables such as cauliflower, eggplant, rutabaga, bitter gourd, potatoes, okra as well as spinach. Lentils are contained in some Pakistani cooking recipes primarily due to being an inexpensive food item. One of the most popular Pakistani curries is the karahi.

Lahori Karahi includes garlic, vinegar, various spices and onions. The popular Peshawari karahi is considered to be a simple meal which consists of meat, tomatoes, coriander and some salt. Some of the other popular Pakistani cooking recipes are chicken tikka, mutton korma, kofta, nihari, shab degh, chicken korma, siri paya and chakna. If you are looking for Pakistani recipes that feature rice you might wan to try pullao and biryani. A recipe that is well known all over Pakistan is Sajji which comes from Baluchi in the western region of Pakistan which is basically lamb which has been stuffed with rice.

Bread

Most of the main dishes in Pakistan are served with bread unless the meal contains rice. The typical bread served in a Pakistani meal is flat round bread (roti) and the most common variation of rice recommended in Pakistani cooking recipes is Basmati. Some of the well known desserts you might want to make include Kulfi, Kheer, Sheer Khurma, Falooda, Rasmalai and there are numerous other types of desserts you can make. If you are looking for Pakistani cooking recipes there are a wide variety to choose from on the internet.

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When building your collection of cooking recipes, it is always best to have the biggest variety available so that there is always something in your collection for every occasion. And as every cook can tell you, there is no such thing as having too many cooking recipes as there is nothing better then wowing your guests with a meal that they will never forget.

A lot of times, people will take old family recipes and give it a little twist so that it represents something of the past and something of the future. But for some people, they could never imagine taking the cooking recipes that were passed down to them and ripping them apart. Keeping the cooking recipes intact is a wonderful way of remembering a loved one who has passed and to keep their memory alive and there is certainly nothing wrong with that at all.

Where to Find Great Recipes

If you are looking to add to your collection of cooking recipes, searching the Internet is the best way to go because people from all over the world can contribute giving you the widest selection of things to pick from. Also, these cooking recipes are sometimes rated by those who have tried it and that can give you a determination of whether or not you should even waste your time. And keep in mind, that the Internet is not the only way to go about finding new cooking recipes, as there are other ways to find that perfect addition for your collection.

There are a lot of magazines that are hitting the shelves that are solely focused on cooking in general and give its readers a lot of cooking recipes every issue. These can be found in almost any store and you can even subscribe to them so that you can have new cooking recipes delivered to your mailbox every single month. This is an excellent way to make sure that you have something new and exciting to prepare for your family each and every single month. And if you do not like a particular recipe that you tried, simply toss it out and try again with the next issue.

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Pizza has been a staple of the American diet for a very long time now.  At your typical pizza restaurant, there are all sorts of different varieties of toppings, crusts, and even toppings inside of crusts!  Vegetarian pizza has been available at these establishments for a long time in the form of a vegetable-heavy pie.  This is a convenient choice if you are running late for dinner or just out on the town and craving pizza.

If you’re at home, though, instead of reaching for the phone to order a pizza, why not make a vegetarian pizza yourself?  It’s easy to make your own vegetarian pizza, and you get complete control over what goes into it – or, more importantly, what doesn’t go into it.

Make your Own

To start your vegetarian pizza, you’ll need a pizza crust.  You can find these premade in the supermarket, or you can easily make them yourself.  Making pizza crust is kind of like making bread, but even easier.  You can find lots of recipes for pizza crust that don’t require rising, so you can be eating your home-cooked vegetarian pizza even quicker than you could if you called for delivery.

Next, you’ll need to decide on cheese.  If you are a vegan or strict vegetarian, you’ll want to avoid the dairy cheese and opt instead for one of the many other options.  Your vegetarian pizza can feature soy cheese, cheese made from rice milk, or a delicious cheesy sauce made with nutritional yeast and flour.  You can even opt to leave the cheese off entirely.  Many people fear that this ruins the vegetarian pizza, but the truth is that pizza can taste just as delicious without the cheese.  A cheese-free pizza lets the toppings and the seasonings shine.

The toppings will come next – this is the part that is prone to causing arguments among friends who are sharing the pizza tab.  Toppings on your vegetarian pizza can be pretty much anything you fancy: any type of vegetable, meat substitutes, and even fruit are all fair game.

Hit the Supermarket, Not the Phone Book

If you don’t want to do delivery because you can never be sure what they put in their pizzas, but you just don’t have the energy to make one from scratch, you can pick up a frozen vegetarian pizza in most supermarkets.  Again, you’ll have to choose between the traditional dairy cheese and the less traditional soy cheese or cheese-free pizza.  There are many options available in the health food section of many supermarkets if you love the taste of pizza but prefer to avoid the trans-fats and other unsavory ingredients in other frozen vegetarian pizza brands.

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Despite the fact that eggs provide the highest quality protein of any food, they’re a real protein bargain. It’s easy to compare the price of eggs to the price of other protein foods. A dozen Large eggs weigh 1 1/2 pounds, so the price per pound of Large eggs is two-thirds of the price per dozen. For example, if Large eggs cost 90 cents per dozen, they’re only 60 cents per pound. At $1.20 per dozen, Large eggs are just 80 cents per pound. There isn’t another high-quality protein food that can compare.

Nutrient-dense eggs can also help us manage our weight. A good breakfast can help us avoid overeating by making us feel full longer. In adult research, when overweight women had a protein-based breakfast (eggs, toast and fruit spread), they ate fewer calories the rest of the day compared to women who had a carbohydrate-based breakfast (bagel, cream cheese and yogurt). Although the calorie level for both breakfasts was the same, the protein-based breakfast made the women feel more satisfied. Because they didn’t feel ‘starved’ at other meals, the women could avoid filling up with too much food throughout the day.

There’s no reason to reserve eggs just for breakfast, though. The protein power of eggs can provide the energy we need any meal of the day, including dinner. Because just about everyone loves eggs, you’re likely to find that your family appreciates the comfort of hearty egg dishes for evening meals, too. And, you’ll appreciate how easy egg dishes are to prepare.

Give one of these recipes a try or find an economical, protein-packed recipe to appeal to your family at www.IncredibleEgg.org:

Baked Potato Eggs
4 servings

Ingredients:
Cooking spray
2 cups frozen Southern-style hash brown potatoes (about 12 oz.)
1 cup sliced fresh mushrooms (about 3 oz.)
1/4 cup water
2 cups fresh baby spinach or chopped fresh spinach leaves (about 2.5 oz.)
1/2 cup reduced-fat sour cream
1/2 cup (2 oz.) shredded reduced-fat Cheddar cheese, divided
1 teaspoon dried dill weed OR 2 teaspoons dried chives
4 eggs

Preparation: Evenly coat 10-inch omelet pan or skillet with spray. Heat over medium-high heat until just hot enough to sizzle a drop of water. Add potatoes, mushrooms and water. Spread in even layer. Cover and cook 8 minutes. Remove cover. Turn potatoes. Cook, uncovered, until vegetables are soft, about 6 minutes. Spoon into medium mixing bowl. Add spinach, sour cream, 1/4 cup of the cheese and the dill. Stir until well blended.

Evenly coat 4 (10-inch) custard cups with spray. Place on baking sheet or jelly-roll pan. Spoon about 3/4 cup of the potato mixture into each cup. With back of spoon, make indentation in potato mixture in each cup. Break and slip an egg into each indentation. Sprinkle each egg with 1 tablespoon of the remaining 1/4 cup cheese.

Bake in preheated 350 degree F oven until egg whites are completely set and egg yolks begin to thicken but are not hard, about 25 to 30 minutes.

Nutrition information per serving of 1/4 recipe using baby spinach and dill weed:
253 calories, 13 g total fat, 234 mg cholesterol, 251 mg sodium, 197 mg potassium,
22 g carbohydrate, 14 g protein and 10 percent or more of the RDI for vitamins A and B12 , riboflavin, calcium, iron, phosphorus, zinc.

Thrifty Cottage Casserole
6 servings

Ingredients:
6 eggs
1 cup (8 oz.) low-fat cottage cheese
2 tablespoons instant minced onion
1/2 teaspoon ground nutmeg
1/4 teaspoon salt, optional
1 package (10 oz.) frozen chopped spinach, cooked, drained and pressed
1 package (8 oz.) egg noodles, cooked and drained
Cooking spray

Preparation: In large bowl, beat together eggs, cheese, onion, nutmeg and salt, if desired, until well blended. Gently stir in spinach and noodles.

Evenly coat 11 x 7 x 1 1/2-inch baking dish with spray. Spread noodle mixture in dish. Cover with aluminum foil. Bake in preheated 350 F oven until knife inserted near center comes out clean, about 35 to 45 minutes.

Nutrition information per serving of 1/6 recipe using 2 percent cottage cheese, without optional salt: 270 calories, 8 gm total fat, 251 mg cholesterol, 259 mg sodium, 357 mg potassium, 32 gm carbohydrate, 18 gm protein and 10 percent or more of the RDI for vitamins A, B12 and C, niacin, riboflavin, thiamin, calcium, iron, phosphorus, zinc.

Courtesy of ARAcontent

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Have you ever had a piece of pizza so delicious that you wondered what went into making it?  There are many elements that go into making a good pizza—the cheese, the sauce, the dough—and any one of them can play an important part in the pizza’s overall taste.  A good pizza dough recipe is the secret of any delicious pizza.

A Recipe For Pizza Dough

To make good pizza dough, any recipe will require you to have a few basic ingredients.  These ingredients include: two tablespoons of honey, one-fourth cup of olive oil, one-half teaspoon of salt, two tablespoons of yeast, three and one-half cups of flour, and one cup of warm water (the water should be between 95 and 115 degrees Fahrenheit).

There are three ways to mix pizza dough in this recipe: using a bread machine, using a food processor, and by hand.  If you choose to use a bread machine to mix the pizza dough, then all you have to do is select the “dough only” setting, throw in all the ingredients, and push start.  That’s all there is to it!  If you don’t have a bread machine, then there are a few more steps involved in mixing the pizza dough.

If you mix the pizza dough ingredients in a food processor, you will first need to pour warm water into the food processor.  Then add salt and honey, and mix for about twenty seconds on low using the dough blade.  Next add olive oil and flour, and mix on high for about two minutes.  The dough should begin to ball up, but if it does not, then add flour or water in small increments as needed.  Finally, knead the dough for a minute and let it rise in a dry place for forty-five minutes; knead it again and let it rise for another hour and a half.

Mixing the pizza dough by hand involves the same steps, except you will use a spoon to mix the ingredients in a bowl.  After that, you will follow the same procedures for kneading and rising. When the dough has fully risen, you can roll out the dough and begin to add the sauce, cheese, and toppings.

Save It For Later

This pizza dough recipe allows the chef of having the option to refrigerate or freeze the dough.  Although the dough can only be stored for about a day, making pizza dough in advance can save lots of time when making pizza.  Make sure that you completely thaw the dough before using it if you decide to store it in the freezer or refrigerator!

Bon Appetit!

A good recipe for pizza dough can make the difference in any pizza.  After you make the dough, you can customize your pizza with cheese and toppings, but it is the soft, chewy dough that will make all the difference!

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(NC)-Here’s a pizza that is fashioned after a restaurant cheeseburger – it has an easy quick bread crust and all the toppings your kids love. For more delicious recipes, visit us at www.robinhood.ca.

Crust:

2 cups Robin Hood All Purpose Flour 500 mL

4 tsp baking powder 20 mL

1 tsp salt 5 mL

1/2 cup Crisco All Vegetable Shortening 125 mL

1 cup milk 250 mL

Toppings:

2/3 cup ketchup 150 mL

1/4 cup mustard 50 mL

48 Bick’s Yum Yum Pickle Slices 48

1 cup cooked, ground beef 250 mL

1 1/3 cups shredded cheddar cheese 325 mL

Preheat oven to 425�F (220�C). Line two baking sheets with parchment paper. Set aside.

Crust:

Combine flour, baking powder and salt in large bowl. Cut in Crisco Shortening until mixture resembles coarse meal. Add milk, stirring with fork until rough dough forms. Turn out onto lightly floured surface and knead until smooth, about 30 seconds. Divide dough into 4 pieces. Roll each piece of dough to 8″(20cm) circle. Place on prepared baking sheets (2 per sheet).

Assembly:

Top each pizza in the following order: Spread each pizza with 2 tbsp (30mL) ketchup, cover with 1 tsp (5mL) mustard, 9 Yum Yum pickles, 1/4 cup (50mL) ground beef, drizzle with ketchup and mustard (to taste), cover with 3 more Bick’s Yum Yum Pickles and cover with 1/3 cup (75mL) cheddar cheese.

Bake in preheated oven 12 – 15 minutes, until cheese is melted and crust is golden brown. Remove from oven and let cool, about 5 minutes prior to eating. Be careful, toppings get very hot.

Yield: 4 pizzas

Prep Time: 20 minutes

Baking Time: 15 minutes

Credit: www.newscanada.com

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