Produce Shopping on a Budget5 strategies to save on fresh fruits and veggies
Consider these tips from the experts at Healthy Family Project along with its produce partners, which are on their 2023 Mission for Nutrition to improve access to fresh produce that’s essential in alleviating many public health and personal wellness challenges. This year’s partners are striving to be part of the improvement efforts by donating funds to increase the accessibility to fruits and vegetables in schools through the Foundation for Fresh Produce. Make a List (and Stick to It) Buy Local Stock Up on Seasonal Produce Know Your Produce Department Befriend the Produce Manager Find more grocery savings strategies and family-friendly recipes at HealthyFamilyProject.com. Protein Packed Sausage Breakfast MuffinsRecipe courtesy of Healthy Family Project
Savory English MuffinsRecipe courtesy of Healthy Family Project
Healthy Family Project https://www.seniorvoiceamerica.org/food/produce-shopping-on-a-budget https://www.seniorvoiceamerica.org 813-693-5511 Food & Recipes May 21,2023For those of you who are looking for a guilt-free, gluten-free snack in between meals or pre-exercise, go no further than these choc raspberry muffins. This is an edited extract from Surfing the Menu – Next Generation by Dan Churchill and Hayden Quinn (Published by Simon & Schuster, $49.99), and is available in bookshops nationally.
3. Bake for 35-40 minutes until tops are golden and a skewer inserted into the centre comes out clean (cover tops loosely with foil if they are browning too quickly during cooking). Leave in the pans for 5 minutes, then lift out onto a wire rack to cool slightly before serving.
https://www.seniorvoiceamerica.org/food/food-recipes-may-212023 https://www.seniorvoiceamerica.org 813-693-5511 These old-fashioned Iced Oatmeal Cookies are soft, chewy, and coated in a sweet vanilla icing. This recipe is flourless, gluten free, and packed with cozy spices.
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https://www.seniorvoiceamerica.org/ https://www.seniorvoiceamerica.com/ https://www.seniorvoiceamerica.org/ 813-693-5511 (Family Features) Whether you spend your summer afternoons sitting by the pool, splashing in the shallow end or just soaking up the sun’s rays, part of the fun is beating the heat with a cool,
refreshing snack. Heading to the freezer for a fruity ice pop can transport you from your own backyard to a tropical island, and the experience can be even more rewarding when the tasty treat is homemade. Cool down after fun in the sun with these kid-friendly Pina Colada Sweetpotato Ice Pops, a tropical-inspired dessert made with coconut cream, sweetpotatoes, fresh pineapple, lime juice and honey. Sure to please kids and adults alike, they’re a better-for-you option when a cold snack calls your name. As a “diabetes superfood,” according to the American Diabetes Association, sweetpotatoes provide a main ingredient that’s rich in vitamins, minerals, antioxidants and fiber along with a “sweet” flavor without the added sugar. The ease of this summer snack means kids can help in the kitchen, and while you wait for the sweet concoction to freeze, you can share this fun fact with them: The one-word spelling of “sweetpotato” was adopted by the National Sweetpotato Collaborators in 1989 in an effort to avoid confusion with the potato and yam among shippers, distributors, warehouse workers and consumers. To add to the fun facts, a sweetpotato is not even botanically related to a white potato; they are two entirely different species from one another. Visit ncsweetpotatoes.com to find more delicious summer recipe ideas. Pina Colada Sweetpotato Ice Pops Prep time: 5 minutes Freeze time: 3-4 hours Yield: 8 small ice pops 1/2 cup coconut cream 3/4 cup mashed and cooked sweetpotato 3/4 cup diced pineapple 2 tablespoons honey 1 tablespoon lime juice coconut flakes (optional) In food processor or high-speed blender, mix coconut cream, sweetpotato, pineapple, honey and lime juice. Transfer batter to freezer molds. Place in freezer 3-4 hours. Top with coconut flakes, if desired. Perfect Baked Stuffed Clams
Refer to step by step on blogpost Author: Marie Ingredients
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(Culinary.net) The star of your next spread can be hidden away in the refrigerator for a surprise delight for your guests. It’s topped with chocolate syrup and chopped pecans, and your loved ones just may vote it to be their favorite dish. It’s an Arkansas Possum Pie, made with three delicious layers and crunchy toppings for a show-stopping dessert. In a saucepan, melt butter. Add flour and stir to combine. Add crushed pecans and brown sugar. Stir to combine and form to the bottom of a pie pan. Bake for 15-20 minutes at 350 F. In a separate bowl, add cream cheese and beat until smooth. Add powdered sugar and heavy cream. Stir to combine. Add to pie pan over cooled pecan crust. Refrigerate. To make the pudding layer, whisk egg yolks in a bowl then whisk in whole milk. In a separate bowl, add sugar, cocoa powder, cornstarch, flour and salt. Whisk to combine. In a saucepan over medium heat, add egg mixture followed by the dry mixture and stir. Add butter and vanilla extract, stirring until butter is melted. Pour pudding mixture into a separate pie pan and cover with plastic wrap. Refrigerate for 30 minutes. Once cooled, add on top of the other layers and spread evenly. Refrigerate pie overnight. To make whipped topping, in a mixer, add heavy whipping cream, powdered sugar and vanilla extract. Beat to combine. Add whipped topping to the top of the chilled pie. Drizzle with chocolate syrup and sprinkle with chopped pecans. Whether it’s a holiday, birthday or reunion, this pie is a perfect conversation starter. It’s sweet, crunchy and filled with creamy, delightful layers of goodness. Find more unique dessert recipes at Culinary.net. If you made this recipe at home, use #MyCulinaryConnection on your favorite social network to share your work. Arkansas Possum Pie Servings: 8 Crust: 3/4 cup butter 1 1/2 cups flour 1/2 cup brown sugar 1 1/2 cups pecans, crushed Cream Cheese Layer: 12 ounces cream cheese, softened 1 cup powdered sugar 4 tablespoons heavy cream Pudding Layer: 3 egg yolks 2 cups whole milk 1 cup sugar 1/3 cup cocoa powder 3 tablespoons cornstarch 2 tablespoons flour 1/4 teaspoon salt 2 tablespoons butter 1 teaspoon vanilla extract Whipped Cream Topping: 1 cup heavy whipping cream 4 tablespoons powdered sugar 1 teaspoon vanilla extract chocolate syrup 1/2 cup chopped pecans Heat oven to 350 F. To make crust: In saucepan, melt butter; add flour, brown sugar and crushed pecans. Stir until combined. Press into 9 1/2-inch deep pie plate. Bake 15-20 minutes until crust begins to brown. Cool completely. To make cream cheese layer: In medium bowl, mix cream cheese until creamy. Add powdered sugar and heavy cream; mix until smooth. Spread over cooled pecan crust. Refrigerate. To make pudding layer: In medium bowl, whisk egg yolks. Add milk; whisk until combined. Set aside. In separate medium bowl, whisk sugar, cocoa powder, cornstarch, flour and salt until combined. In saucepan over medium heat, add egg yolk mixture and flour mixture. Whisk constantly until pudding begins to thicken and bubble. Add butter and vanilla extract, stirring until butter is melted. Pour chocolate pudding in shallow bowl. Cover with plastic wrap touching pudding to keep it from forming skin. Refrigerate 30 minutes. Pour pudding over cream cheese layer. Cover pie with plastic wrap. Refrigerate overnight. To make whipped cream topping: In stand mixer bowl, add heavy cream, powdered sugar and vanilla extract. Whip until stiff peaks form. Spread whipped cream over pudding layer. Drizzle pie with chocolate syrup and sprinkle with chopped pecans. https://www.seniorvoiceamerica.org/ https://www.seniorvoiceamerica.org/food Kevinleonard@SeniorVoiceAmerica.org WITH FRESHLY CHOPPED STRAWBERRIES FOR SWEETNESS AND NILLA WAFERS FOR A CRUST, THIS STRAWBERRY LEMON RUMCHATA CHEESECAKE RECIPE IS SURE TO IMPRESS. Strawberry Lemon Rumchata Cheesecake
Crust: Strawberry Swirl: Filling: Topping: NOTES:
MAKE SURE YOU HAVE ALL THE RIGHT INGREDIENTS NEEDED TO PREPARE THIS SWEET AND WHOLESOME TREAT.
OTHER INGREDIENTS TO USE INCLUDE CORNSTARCH, HEAVY WHIPPING CREAM, TWO EGGS, AND WHIPPED CREAM. YOU MIGHT ALSO WANT TO HAVE STRAWBERRY SLICES AND FRESH LEMON SLICES TO ADD ON TOP OF THE CHEESECAKE AS GARNISH.
DO I HAVE TO USE FRESH STRAWBERRIES FOR THIS RECIPE?YES, IT’S BEST TO USE FRESH STRAWBERRIES. YOU CAN RINSE THEM AND THEN CHOP THEM INTO PIECES BEFORE PREPARING YOUR SLURRY WITH SUGAR AND CORNSTARCH. OF COURSE, IF YOU ONLY HAVE FROZEN STRAWBERRIES, YOU CAN USE THEM BUT YOU’LL NEED TO THAW THEM OUT FIRST AND REMOVE EXCESS MOISTURE USING A TOWEL. HOW LONG DOES IT TAKE TO PREP AND COOK THIS CHEESECAKE?IT ONLY TAKES 10 MINUTES TO PREPARE THE INGREDIENTS FOR THE STRAWBERRY LIMON RUMCHATA CHEESECAKE. HOWEVER, IT NEEDS TO COOK FOR 50 MINUTES AND THEN SET FOR A MINIMUM OF SIX HOURS. YOU CAN ALSO LET IT SIT OVERNIGHT IF YOU’RE NOT IN A RUSH TO SLICE INTO IT AND SERVE IT. HOW DO I ADD THE WHIPPED TOPPING TO THE CHEESECAKE?PLACE YOUR WHIPPED CREAM INTO A PIPING BAG AND THEN PLACE A LARGE STAR TIP ON THE BAG. BE SURE TO APPLY A GENEROUS AMOUNT OF WHIPPED CREAM AROUND THE TOP OF THE CHEESECAKE FOR DECORATIVE PURPOSES. IF YOU DON’T HAVE A PIPING BAG, YOU CAN USE A LARGE GALLON FOOD STORAGE BAG, ADDING THE WHIPPED CREAM BEFORE SEALING IT AND CUTTING THE TIP OFF TO DISPERSE THE WHIPPED TOPPING ON THE CHEESECAKE.RECIPE NOTES & TIPS
Dial Up Flavor with Summer Favorites (Family Features) Turn up the heat this summer and spice your way to delicious warm-weather recipes by using subtle ingredients that bring out bold flavors in your favorite foods. Adding a taste-enhancing option to your repertoire – Tajín Fruity Chamoy Sauce – can make your summer get-togethers the talk of the neighborhood. Cool off while enjoying mildly spicy dishes. Made with 100% natural chiles, lime juice, sea salt and a hint of apricot, Tajín Fruity Chamoy Sauce offers a unique sweet-and-spicy flavor without too much heat. Perfect for drizzling over fresh fruits and veggies like mango, pineapple, watermelon and more, it’s also commonly used to bring fruity, subtle spice to a wide variety of recipes including beverages and snacks, like smoothies, mangonadas, ice pops and cold drinks. For example, in this Savory Mango Chamoy Daiquiri, the apricots create a fruity, tangy flavor that’s a nice, refreshing twist on a traditional drink. Bringing a touch of heat to summer cookouts can be a breeze with mild hot sauces added to dishes like these Spiced Pork Ribs, which can be created start-to-finish in the oven or taken outside to sear on the grill. Just a handful of ingredients are required to season the ribs to spicy perfection before wrapping them in foil and letting your oven do the work. The key ingredient for the right touch of subtle heat without being overwhelming is Tajín Mild Hot Sauce, a unique, flavorful addition to your cabinet that pairs well with savory snacks like tortilla chips, chicken wings, pizza and even micheladas. The lime is what makes it different from other hot sauces. Made with 100% natural mild chiles, lime juice and sea salt without added sugars or coloring, it can be enjoyed by the whole family as a versatile way to enhance favorite foods with a mild but wild flavor. Both recipes can be easily enhanced with a simple concept: just pair Tajín Clásico seasoning with either or both of the sauces to create unique flavor combinations, a tasty “mix it” tactic to add to your warm-weather menu and make it uniquely yours. Find more recipes that crank up the heat this summer by visiting Tajín.com/us. Spiced Pork Ribs Total time: 3 hours, 10 minutes Servings: 6 2 racks (about 4 pounds) baby back ribs 1/4 cup Tajín Clásíco Seasoning 1/4 cup Tajín Mild Hot Sauce, plus additional for serving, divided 2 tablespoons olive oil 2 tablespoons brown sugar lime wedges, for serving mashed potatoes or steamed rice, for serving (optional) Rub ribs with seasoning. Marinate at least 4 hours or overnight in refrigerator. Preheat oven to 300 F. Combine hot sauce, oil and brown sugar; brush over both rib racks. Line baking sheet with double layer of aluminum foil with enough overhang to wrap foil around ribs. Lay ribs, bone side down, on foil-lined baking sheet. Wrap foil around ribs and seal. Place on baking sheet. Fill large baking dish or roasting pan with 2 inches of boiling water. Place on lower oven rack to keep ribs moist as they bake. Place ribs on middle oven rack. Bake 2 1/2-3 hours, or until meat is tender and just starting to fall off bone. Preheat broiler. Unwrap ribs and place on foil-lined baking sheet. Broil 4-6 minutes on middle oven rack, or until lightly charred and caramelized. Serve with lime wedges and additional hot sauce. Serve with mashed potatoes or steamed white rice, if desired. Savory Mango Chamoy Daquiri
Total time: 15 minutes Servings: 2 Rim Glass: 2 tablespoons Tajín Fruity Chamoy Hot Sauce 2 tablespoons Tajín Clásico Seasoning Drink: 4 tablespoons Tajín Fruity Chamoy Hot Sauce, divided 1 cup frozen mango cubes, plus additional for garnish, divided 1/3 cup natural syrup 3 ice cubes 1/3 cup orange juice 1 tablespoon Tajín Clásico Seasoning, for garnish https://www.seniorvoiceamerica.org/food/dial-up-flavor-with-summer-favorites https://www.seniorvoiceamerica.org 813-693-5511 This Instant Pot Mongolian Beef is tastier and cheaper than takeout! Tender steak is coated in a brown sugar, ginger, garlic sauce and served over rice.
INGREDIENTSIf you love Asian inspired cooking, then you likely have these pantry staples at home already!
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