Food and Beverage
Go Whole Grain for a Healthy Heart
(Family Features) Eating healthy is a priority for many Americans but knowing where to start and with what foods may be a little trickier. One way to level up the nutritional value of your meals is to better understand whole grains and why they are important for a heart-healthy diet.
As a key feature of heart-healthy diets, whole grains like sorghum, oatmeal and brown rice 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.
However, according to a survey by The Harris Poll on behalf of the American Heart Association, U.S. adults are least knowledgeable about refined vs. whole grains compared to other foods like fruits, vegetables and proteins. Also, when asked to identify whole grains and refined grains, most adults incorrectly believe multi-grain bread is a whole grain and only 17% believe sorghum is an example of a whole grain when it is, in fact, a nutritious whole-grain option.
If you’re looking to try more whole grains, sorghum is a primary ingredient in these heart-healthy recipes for Pancakes with Blueberry Vanilla Sauce, Raspberry Streusel Muffins and Garden Vegetable Stir-Fried Sorghum. These flavorful dishes 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.
Find more heart-healthy meal ideas at Heart.org/healthyforgood.
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.
Garden Vegetable Stir-Fried Sorghum
Recipe courtesy of the American Heart Association and Sorghum Checkoff
Servings: 4 (1 1/2 cups per serving)
- 1 cup uncooked whole-grain sorghum
- 2 teaspoons toasted sesame oil
- 2 medium garlic cloves, minced
- 1 teaspoon gingerroot, peeled and minced
- 1 cup fresh or frozen broccoli florets, chopped, thawed if frozen
- 1 cup snow peas, trimmed and halved
- 1/2 cup carrot strips, sliced into matchsticks
- 1/2 cup red bell pepper, diced
- 1/2 cup button mushrooms, thinly sliced
- 1/2 cup frozen shelled edamame, thawed
- 2 large eggs
- 2 tablespoons low-sodium soy sauce, divided
- 1/2 cup water chestnuts, rinsed and drained
- 1/4 cup green onions, diagonally sliced
- Prepare sorghum using package directions, omitting salt. Once cooked, spread sorghum in even layer on rimmed baking sheet or 13-by-9-by-2-inch baking dish. Let stand 5-10 minutes at room temperature. Refrigerate, uncovered, 20 minutes, or until cool.
- In large nonstick skillet over medium heat, heat oil, swirling to coat bottom. Cook garlic and gingerroot 30 seconds, stirring frequently. Increase heat to medium-high. Cook broccoli, snow peas, carrots, bell pepper, mushrooms and edamame 10-12 minutes, or until vegetables are tender-crisp, stirring frequently.
- In small bowl, using fork, beat eggs and 1 tablespoon soy sauce.
- Reduce heat to medium. Stir water chestnuts and sorghum into vegetable mixture. Push mixture to sides of skillet. Pour egg mixture into center of skillet. Using heatproof rubber scraper, stir 1-2 minutes, or until partially set.
- Stir vegetable mixture into partially cooked egg mixture. Cook 1 minute, or until eggs are cooked through and sorghum is heated through, stirring constantly. The USDA recommends cooking egg dishes to 160 F.
- Remove from heat. Stir in remaining soy sauce. Sprinkle with green onions.
Pancakes with Blueberry Vanilla Sauce
Recipe courtesy of the American Heart Association and Sorghum Checkoff
Servings: 4 (2 pancakes, 1/4 cup sauce and 2 tablespoons yogurt per serving)
Sauce:
- 2 teaspoons cornstarch
- 1/3 cup water
- 1 cup blueberries
- 1 tablespoon sugar
- 1 1/2 teaspoons vanilla extract
Pancakes:
- 1/2 cup quick-cooking rolled oats
- 1/2 cup whole grain sorghum flour
- 1 1/2 tablespoons firmly packed light brown sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 cup fat-free milk
- 1/2 cup unsweetened applesauce
- 1 large egg
- 1 tablespoon canola or corn oil
Topping:
- 1/2 cup fat-free plain Greek yogurt
- To make sauce: Put cornstarch in medium saucepan. Add water, stirring to dissolve. Stir in blueberries and sugar. Bring to boil over medium-high heat. Boil 1-2 minutes, or until sauce thickens slightly. Remove from heat. Stir in vanilla. Cover to keep warm. Set aside.
- To make pancakes: In medium bowl, stir oats, sorghum flour, brown sugar, baking powder and cinnamon.
- In small bowl, whisk milk, applesauce, egg and oil. Stir into flour mixture until batter is just moistened and no flour is visible without overmixing.
- Heat nonstick griddle over medium heat. Test temperature by sprinkling drops of water on griddle. Griddle is ready when water evaporates quickly.
- Pour 1/4 cup batter for each pancake on griddle. Cook 2-3 minutes, or until tiny bubbles appear on surface and bottoms are golden brown. Flip pancakes. Cook 1-2 minutes, or until cooked through and golden brown on bottoms. The USDA recommends cooking egg dishes to 160 F.
- Transfer pancakes to plates. Spoon sauce over pancakes. Top each serving with 2 tablespoons yogurt.
SOURCE:
American Heart Association
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Food and Beverage
COORS LIGHT TURNS CASE OF THE MONDAYS INTO NEW LIMITED-TIME PACKAGING FOR THE BIG GAME
New Limited-Time “Mondays Light” Packaging Will Be Available at Retailers Nationwide
CHICAGO /PRNewswire/ — For football fans, the Monday after the Big Game is the Mondayest Monday to ever have Mondayed. With the season coming to an end 60% of Americans and Canadians admit they’re likely to have a ‘Case of the Mondays’ after the Big Game, according to a recent survey conducted by Talker Research*.
Now, Coors Light is turning a Case of the Mondays into a literal case of beer with Mondays Light, new limited-time packaging from Coors Light designed to bring chill to one of the worst Mondays of the year—the day after the Big Game.
Mondays Light 12-packs will be available at retailers nationwide for purchase, featuring a bold, Mondays Light-branded design that’s as refreshing as the Rocky Mountain-cold Coors Light inside.
On Monday the 13th, Coors Light experienced its own case of the Mondays when the brand released a series of ads that mistakenly spelled “refreshment” as “refershment,” giving a playful nod to the kind of mishaps Mondays are notorious for.
“Let’s face it: the Monday after the Big Game takes ‘Case of the Mondays’ to a whole new level,” said Marcelo Pascoa, Vice President of Marketing at Coors Light. “So, we thought, why not turn that classic ‘Case of the Mondays’ into a literal case of Coors Light? Mondays Light is our way of reminding fans to Choose Chill on one of the worst Mondays of the year.”
A survey conducted by Talker Research in partnership with Coors Light* revealed that Mondays are generally unpopular, with 76% of respondents preferring other days of the week. However, 41% singled out the Monday following game day as one of the worst of the year. For many football fans, the dread stems from staying up late (50%) and facing work the next day after an exhilarating game (46%). For others, the letdown is tied to the sport itself: 36% lament that it marks the end of football season, while 18% miss watching their favorite teams in action.
For the third year in a row, Coors Light is returning to the Big Game. This year’s 30-second spot for the Big Game is developed by Mischief @No Fixed Address. Additional campaign details will be revealed in the weeks leading up to the game.
In addition to purchasing these 12 packs ahead of the Big Game, Coors Light fans will also have a chance to win a case with limited-time packaging** on us**, right in time for the Monday after the Big Game. For more information on Mondays Light and sweepstakes details, visit CoorsLight.com/Mondays and @CoorsLight on Instagram.
*Conducted by Talker Research on behalf of Coors Light. Survey methodology: Talker Research surveyed 3,000 respondents 21 and older who will watch the 2025 Big Game (1,500 Americans + 750 English-speaking Canadians + 750 French-speaking Canadians); the survey was commissioned by Coors Light and administered and conducted online by Talker Research between Dec. 16 and Dec. 31, 2024.
** NO PURCHASE NECESSARY. Promotion starts on 2/9/25 after Coors Light ad airs on/about 7:30 PM ET and ends on 2/10/25 at 2:59 AM ET. Open only to legal residents of 50 U.S. (D.C.) who are 21 years or older. Click Here for Official Rules, including how to enter, free method of entry, odds, prize details, and restrictions. Void where prohibited. Case of the Mondays awarded as a $14 payment.
ABOUT MOLSON COORS BEVERAGE COMPANY
For more than two centuries, Molson Coors has brewed beverages that unite people to celebrate all life’s moments. From our core power brands Coors Light, Miller Lite, Coors Banquet, Molson Canadian, Carling and Ožujsko to our above premium brands including Madrí Excepcional, Staropramen, Blue Moon Belgian White and Leinenkugel’s Summer Shandy, to our economy and value brands like Miller High Life and Keystone Light, we produce many beloved and iconic beers. While Molson Coors’ history is rooted in beer, we offer a modern portfolio that expands beyond the beer aisle as well, including flavored beverages like Vizzy Hard Seltzer, spirits like Five Trail whiskey and non-alcoholic beverages like ZOA Energy. As a business, our ambition is to be the first choice for our people, our consumers and our customers, and our success depends on our ability to make our products available to meet a wide range of consumer segments and occasions.
SOURCE Coors Light
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Food and Beverage
A Hearty Meal in Miniature Form
Hearty Meal: Mini Beef Wellingtons are perfect for gatherings, served with mashed potatoes and green beans. This recipe features a creamy mushroom sauce and is easy to prepare.
Hearty Meal
(Family Features) Perfect for any occasion – from family dinners to football watch parties – these Mini Beef Wellingtons pair nicely with mashed potatoes and green beans or can be served as an easy appetizer before the big game. It’s a downsized version of a hearty favorite that’ll leave everyone asking for more. Visit Culinary.net to find more recipes from “Cookin’ Savvy” and sign up for a weekly recipe newsletter.
Mini Beef Wellingtons
Recipe courtesy of “Cookin’ Savvy”
Mushroom Sauce:
- 1 can (14 ounces) mushrooms
- 1 1/2 cups chicken broth
- 3 tablespoons butter
- 3 tablespoons flour
- 1 tablespoon garlic powder
- salt, to taste
- pepper, to taste
- 1/2 cup heavy cream
- 8 ounces beef tenderloin steaks, cubed
- 1 package (17 ounces, 2 sheets) puff pastry
- water
- garlic and herb spreadable cheese
- 1 package (2 1/2 ounces) real bacon pieces
- mashed potatoes, for serving
- To make mushroom sauce: In blender, blend mushrooms and chicken broth; set aside.
- In skillet over medium heat, melt butter and mix in flour. Slowly add mushroom broth while stirring. It should start to thicken; if it doesn’t, add 1 tablespoon flour and stir well.
- Add garlic powder and salt and pepper, to taste. Mix in heavy cream while continuing to stir. Remove from heat and set aside.
- Heat oven to 400 F.
- Cube steaks and place in bowl then cover and mix well with 1 cup mushroom sauce.
- Cut each puff pastry into six squares for 12 total. Use water to moisten each corner of squares and bring them together, forming small box shape. Place 1 heaping tablespoon meat mixture into each pastry square.
- Place squares on parchment paper-covered cookie sheets and bake 15 minutes.
- Spoon spreadable cheese over hot squares and top with bacon pieces.
- Serve with mashed potatoes and use leftover mushroom sauce as gravy.
SOURCE:
Culinary.net
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Food and Beverage
Scoop Up the Sweetness: Nightingale Ice Cream Lands at Kroger Stores Nationwide!
Nightingale Ice Cream is now available at over 2,000 Kroger stores nationwide, offering handcrafted ice cream sandwiches in five flavors, making it easier than ever to enjoy delicious treats inspired by Southern charm.
If there’s one thing we can all agree on, it’s that ice cream is a universal joy—and now, thanks to Kroger, that joy just became a whole lot more accessible! Southern Living recently reported that the much-loved Richmond-based Nightingale Ice Cream is gracing the freezer aisles of over 2,000 Kroger locations across the United States. That’s right, folks: you no longer have to journey to Richmond to get your hands on these incredible frozen treats!
For those unfamiliar with Nightingale Ice Cream, let me fill you in. This delightful company specializes in luscious ice cream sandwiches that are handcrafted with local ingredients and a good helping of love. Founded by married duo Xavier Meers and Hannah Pollack, Nightingale is the embodiment of Southern charm and culinary artistry. The couple’s story is as sweet as their ice cream—their love blossomed in a Richmond kitchen where they combined Xavier’s culinary expertise and Hannah’s ice cream prowess.
Starting this season, Kroger shoppers can now indulge in the delightful Chomp Size four-packs of Nightingale Ice Cream featuring five tantalizing flavors. Get ready to dive into decadent treats like Cookie Monster, Strawberry Shortcake, Chocolate Blackout, Banana Pudding, and Mocha Brownie. Each flavor is crafted from rich, 14% butterfat ice cream and paired with freshly baked cookies—because what’s better than ice cream between two warm, gooey cookies?
Nightingale’s ice cream is made in small batches, which ensures each bite is a rich and creamy experience you won’t soon forget. It’s not just ice cream; it’s a celebration of flavors that transports you to a sunny afternoon on the porch, relishing the sweet taste of summer, no matter the season.
As the temperatures rise and days get longer, having these delicious treats readily available at your local Kroger means you have the perfect excuse to gather your friends and family for ice cream socials or just to seek solace in a Chomp Size pack after a long day. Whether you’re a dark chocolate aficionado or a fruity lover, Nightingale Ice Cream has made it easier than ever to satisfy your sweet tooth without any hassle.
So, the next time you find yourself wandering through the frozen food section at Kroger, don’t forget to grab a box (or two!) of Nightingale Ice Cream. With flavors that capture the essence of Southern hospitality, your dessert game just got a major upgrade.
Happy scooping! 🍦✨
For the full scoop on this sweet news, check out the original article on Southern Living here.
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.
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