Food and Beverage
A Heart-Healthy, Whole-Grain Breakfast
(Family Features) A balanced breakfast can go a long way toward setting you up for success each day and on a path to healthier eating overall. In fact, you can level up the nutritional value of “the most important meal of the day” by gaining a better understanding of whole grains and their importance as part of heart-healthy diets.
Whole grains – like the sorghum flour used to provide the mild, nutty flavor in these Raspberry Streusel Muffins – are rich sources of dietary fiber, may improve blood cholesterol levels and provide nutrients that help the body form new cells, regulate the thyroid and maintain a healthy immune system. These flavorful muffins and other heart-healthy recipes that use whole grain sorghum as a key ingredient can be part of an overall healthy diet as recommended by the American Heart Association’s Healthy for Good initiative, supported by the Sorghum Checkoff.
To find more heart-healthy recipe inspiration, visit Heart.org/healthyforgood.
Watch video to see how to make this recipe!
Raspberry Streusel Muffins
Recipe courtesy of the American Heart Association and Sorghum Checkoff
Servings: 12 (1 muffin per serving)
Muffins:
- Nonstick cooking spray
- 1 1/2 cups whole grain sorghum flour
- 1 teaspoon ground cinnamon
- 3/4 teaspoon baking soda
- 3/4 cup low-fat buttermilk
- 1/3 cup firmly packed light brown sugar
- 3 large egg whites
- 1/4 cup canola or corn oil
- 2 teaspoons grated lemon zest
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen unsweetened raspberries, thawed if frozen
Streusel:
- 2 tablespoons whole grain sorghum flour
- 2 tablespoons light brown sugar
- 2 tablespoons uncooked quick-cooking rolled oats
- 2 tablespoons chopped pecans
- 2 tablespoons light tub margarine
- 1/2 teaspoon ground cinnamon
- To make muffins: Preheat oven to 400 F. Lightly spray 12-cup muffin pan with nonstick cooking spray.
- In large bowl, stir sorghum flour, cinnamon and baking soda.
- In medium bowl, whisk buttermilk, brown sugar, egg whites, oil, lemon zest and vanilla. Stir into flour mixture until batter is just moistened and no flour is visible without overmixing. Spoon batter into muffin cups. Top each muffin with raspberries.
- To make streusel: In small bowl, stir sorghum flour, brown sugar, oats, pecans, margarine and cinnamon to reach texture of coarse crumbs. Sprinkle over muffins, gently pushing into batter. Bake 16 minutes, or until wooden toothpick inserted in center comes out clean. The USDA recommends cooking egg dishes to 160 F.
- Transfer pan to cooling rack. Let stand 5 minutes. Carefully transfer muffins to rack. Let cool completely, about 20 minutes.
SOURCE:
American Heart Association
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recipes
Grape Summer Gatherings: Easy recipes to enjoy at warm-weather celebrations
(Family Features) Celebrations abound throughout summer, and if you plan on hosting your nearest and dearest for events large and small, you’ll need a tasty, convenient ingredient to elevate your entertaining all summer long. When that one ingredient also serves as a healthy, refreshing snack on its own, it’s a win-win.
Delicious, healthy and versatile, Grapes from California can be that special ingredient and pleasing snack. In recipes, grapes deliver sweet-tart flavor and crisp, juicy texture to appetizers, main courses, drinks, desserts and beyond. These recipes show the myriad ways this bite-sized fruit can bring out the best in warm-weather fare: a tasty frozen treat, a chic cocktail and a flavorful Southwestern-inspired salad that each add a special touch to any gathering.
In fact, while grapes complement a wide array of flavors – including sweet, sour, salty, spicy and smoky – that make them easy to use in recipes and serve alongside other foods, they’re also an ideal snack to serve by themselves. Grapes are inherently cool and refreshing, easily shareable and satisfying to eat.
Take your summer entertaining to new heights with additional recipe inspiration at GrapesFromCalifornia.com.
6 Ways to Chill Out with Grapes
Taking get-togethers, parties and celebrations outdoors during the summer months means frozen treats are essential. Consider these creative ways to use frozen grapes in your summer entertaining:
- Freeze grapes as they are – on or off the stem – for 2 hours for a healthy frozen treat.
- Ice cubes – frozen grapes offer a visually appealing (and delicious) replacement for plain ice cubes to help keep guests’ drinks cool.
- Swalty Frozen Grapes – these cold, sweet and spicy grapes rolled in honey, lime juice and spicy chili-lime seasoning are fun to eat.
- Wine-marinated frozen grapes – soak grapes in wine overnight then freeze for a festive, boozy bite.
- Frozen Yogurt Dipped Grapes – dip skewered grapes in yogurt then freeze for a mini, sweet-tart treat.
- Grape Sorbet – fresh grapes blend and freeze beautifully for a lovely frozen dessert.
Chocolate-Dipped Frozen Grape and Yogurt Clusters
Yield: 7 mounds
- 1 cup black Grapes from California, halved
- 3/4 cup plain nonfat vanilla Greek yogurt
- 2 teaspoons pure vanilla extract
- 2 1/2 ounces bittersweet chocolate, chopped
- 1 teaspoon extra-virgin olive oil
- In medium bowl, combine grapes, yogurt and vanilla. Line 9-inch square metal baking pan with parchment paper then, using 1-ounce scoop, place mounds of grape-yogurt mixture on sheet. Freeze until set, about 3 hours, or overnight.
- Place chopped chocolate in small, wide microwaveable bowl. Microwave 1 minute on medium power. Stir and repeat. Stir then microwave 30 seconds, repeating as needed until melted and smooth.
- Stir in oil. Dip bottoms of frozen clusters in chocolate to coat and return to pan.
- Store frozen clusters in airtight container in freezer up to 1 week.
Nutritional information per serving: 100 calories; 3 g protein; 12 g carbohydrates; 4.5 g fat (41% calories from fat); 2.5 g saturated fat (23% calories from saturated fat); 0 mg cholesterol; 10 mg sodium; 2 g fiber.
Southwest Charred Corn Salad with Grapes
Yield: 4 servings (6 cups)
- 2 large ears yellow corn on the cob, shucked
- 1/2 English cucumber, peeled, halved lengthwise and thinly sliced crosswise
- 1 cup large green and red Grapes from California, halved
- 1 cup canned black beans, drained and rinsed
- 1/2 small red onion, thinly sliced
- 1 tablespoon fresh jalapeno, minced
- 2 tablespoons extra-virgin olive oil
- 4 teaspoons cider vinegar
- 3/4 teaspoon cumin powder
- 1/4 teaspoon fine sea salt
- 1 avocado, diced 1/2 inch
- 1 ounce cotija cheese, crumbled
- freshly ground black pepper, to taste
- 3 tablespoons fresh cilantro leaves
- Over open flame on stove, directly under broiler or on grill, char corn, turning with tongs as needed, until roasted all around, about 3 minutes. Set aside to cool.
- In medium mixing bowl, combine cucumber, grapes, black beans, onion, jalapeno, olive oil, vinegar, cumin and salt; toss well.
- Working with sharp knife in wide, shallow bowl or pie pan, cut corn from cobs. Stand ear of corn upright in bowl and cut from middle downward, rotating to cut down 4-5 times. Invert cob and repeat. Repeat with remaining cobs.
- Add corn, avocado and cheese to bowl with grape-black bean mixture. Sprinkle with pepper, to taste, and top with cilantro; toss well.
Nutritional information per serving: 200 calories; 5 g protein; 24 g carbohydrates; 11 g fat (50% calories from fat); 2 g saturated fat (9% calories from saturated fat); 0 mg cholesterol; 160 mg sodium; 4 g fiber.
Lemongrass Grape Cocktail
Yield: 1 drink
Lemongrass Simple Syrup:
- 1 cup sugar
- 1 cup water
- 3-4 stalks lemongrass, trimmed, halved, inner cores cut into 1-inch pieces, chopped
Cocktail:
- 1/2 cup cold Grapes from California
- 2 slices fresh ginger
- 1 cup ice
- 2 ounces vodka
- 1 1/2 ounces lemongrass simple syrup
- 1/2 ounce lime juice
- frozen Grapes from California, for garnish
- lemongrass stalk, trimmed, for garnish
- To make lemongrass simple syrup: In heavy, small saucepan, combine sugar and water. Bring to simmer over medium heat. Stir until sugar is dissolved; add lemongrass pieces and simmer 3-5 minutes. Remove from heat. When cool, cover and refrigerate up to 2 weeks.
- To make cocktail: In shaker, muddle cold grapes and ginger. Add ice, vodka, lemongrass simple syrup and lime juice; shake well. Pour into glass over ice and garnish with frozen grapes and lemongrass stalk.
Note: For mocktail, replace vodka with seltzer water.
Nutritional information per serving: 270 calories; 1 g protein; 37 g carbohydrates; 0 g fat; 0 mg cholesterol; 0 mg sodium; 1 g fiber.
SOURCE:
California Table Grape Commission
At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.
Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience.
https://stmdailynews.com/category/food-and-beverage
You can also find food and beverage-related videos on our YouTube channel, where we regularly post new content and share tips, recipes, and demonstrations. https://youtube.com/playlist?list=PLEhXBupt8tVynuUhpQZMxQt4lvPmOiAtQ&si=InDwc7YaB0KIwmxy
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A ‘Meatless Monday’ Family Meal
(Culinary.net) Enjoying a meal with loved ones at the end of the day is a timeless tradition, but many families feel as though they’re constantly searching for ways to mix up the menu.
One trend gaining traction among home chefs is “meatless Mondays” in which classic dishes are made using substitutions for meat like veggies or grains. It’s a simple way to maintain nutritional value at the dinner table while putting a tasty twist on worn-out meals.
This Meatless Cheesy Burrito Bake can provide your family a flavorful way to skip the meat and make way for protein in the form of brown rice paired with bell peppers, onion and refried beans wrapped in wheat tortillas and topped with cheese, salsa and guacamole.
Find more creative family dinner inspiration at Culinary.net.
Watch video to see how to make this recipe!
Meatless Cheesy Burrito Bake
- 2 tablespoons canola oil
- 2 bell peppers, sliced
- 1 medium onion, sliced
- 1 teaspoon cumin
- 2 cups water
- 1 cup brown rice, uncooked
- 1 can (12 ounces) evaporated milk, divided
- 1 cup shredded cheddar cheese
- 1 can (4 ounces) diced green chiles, undrained
- 1 can (16 ounces) refried beans
- 6 wheat tortillas (8 inches)
- salsa (optional)
- guacamole (optional)
- Heat oven to 350 F.
- In large skillet, heat canola oil. Cook peppers, onion and cumin until tender.
- In saucepan, add water and brown rice. Cook 45 minutes.
- In saucepan, add 1 1/4 cups evaporated milk, shredded cheese and green chilies. Cook over medium heat until cheese is melted and smooth. Stir 3/4 cheese mixture in with rice; set remaining cheese sauce aside.
- In medium bowl, add refried beans and remaining evaporated milk. Microwave 3-4 minutes.
- Lay out tortillas and layer: refried bean mixture, rice mixture and pepper-onion mixture. Roll into burritos and place in baking pan. Top burritos with remaining cheese sauce. Bake 20-25 minutes.
- Garnish with salsa and guacamole, if desired.
SOURCE:
Culinary.net
At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.
Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience.
https://stmdailynews.com/category/food-and-beverage
You can also find food and beverage-related videos on our YouTube channel, where we regularly post new content and share tips, recipes, and demonstrations. https://youtube.com/playlist?list=PLEhXBupt8tVynuUhpQZMxQt4lvPmOiAtQ&si=InDwc7YaB0KIwmxy
Discover more from Daily News
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recipes
Enjoy a Fruit-Infused Fourth of July
Summer is the ideal time to let fruit take center stage, and the Fourth of July is certainly no exception.
(Family Features) As patriotic parties roll on throughout the day and fireworks light up the night, Fourth of July fun calls for favorite snacks that complement the excitement. Whether you’re a pyro or prefer to leave the fiery entertainment to the experts, one thing you can take charge of is the dessert table.
Summer is a perfect time to make fruit the star of the show, and Fourth of July is no exception. These special occasions can be uplifted with the aroma and flavor of Envy Apples, a leading apple variety that offers an invitation to guests to savor memorable moments together.
Their versatility makes them ideal for sweet treats like these Apple and Berry Cream Cheese Tarts for a patriotic touch with red, white and blue pops of color. These tasty bites are shareable, handheld and festive, making them a savvy solution that keeps entertaining simple.
Just combine cream cheese, powdered sugar, vanilla and milk, pipe onto baked tart shells and top with raspberries, blueberries and star-shaped apple cutouts. Better yet, you can even swap out raspberries for preferred red fruits like strawberries or cherries, if desired.
If all the planning and entertaining leaves you short on time, turn to these Patriotic Apple “Donuts” that swap out traditional dough for thick, round apple slices topped with cream cheese and sprinkles. With just a few ingredients, you can slice the apples then let little ones in on the fun by spreading the cream cheese and decorating with sprinkles.
The craveable texture and crunch of Envy Apples provides balanced sweetness for these favorite desserts and beyond, giving guests the ultimate apple experience for all your Fourth of July festivities. They’re an appealing backdrop for pops of red and white in patriotic recipes as their flesh remains whiter longer, even after cutting or slicing, so they look fresh and delicious throughout the holiday.
To find more Fourth of July salads, main courses, sides and desserts, visit EnvyApple.com.
Apple and Berry Cream Cheese Tarts
- 1 cup diced raspberries
- 4 tablespoons sugar, divided
- 1 cup halved blueberries
- 1 package cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 12 frozen mini tart shells, approximately 2 inches in diameter
- 3 Envy Apples, cut into 12 large slices (around cores)
- In bowl, stir raspberries and 2 tablespoons sugar. In separate bowl, stir blueberries and remaining sugar. Let sit 30-60 minutes.
- Beat together cream cheese, powdered sugar, vanilla and milk. Spoon into piping bag and cut off small part of tip.
- Bake tart shells according to package directions. Once baked and cooled, fill halfway with cream cheese mixture.
- Using small star cookie cutter, cut shapes from apple slices.
- Top half of each tart with spoonful of raspberries and other half with blueberries. Top each with apple star and repeat with remaining ingredients.
Patriotic Apple “Donuts”
Servings: 6
- 2 Envy Apples
- 2/3 cup whipped cream cheese
- 6-10 tablespoons red, white and blue sprinkles
- Cut apples horizontally to create thick, round slices. Use round cookie cutter to remove apple cores.
- Spread cream cheese on “donuts.” Top with sprinkles.
SOURCE:
Envy Apple
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