Food and Beverage
Pavos creativos
Last Updated on July 14, 2024 by Daily News Staff
Ideas deliciosas y únicas para la comida sobrante
(Family Features) Cuando terminan las festividades, la mayoría de los anfitriones siguen hablando del pavo. ¿Qué hacer con tanto sobrante de ave?
Durante el fin de semana largo posterior a las reuniones festivas, puede encontrar un uso útil para esos sobrantes. Hay muchas delicias novedosas con pavo, que serán de gran ayuda para aprovechar las sobras y vaciar el refrigerador.
Para servir con tranquilidad sabrosos platillos a sus seres queridos, busque en el empaque del pavo el sello del Departamento de Agricultura de los Estados Unidos (USDA), que indica que el pavo fue criado por granjeros responsables que no suministran antibióticos que promueven el crecimiento. Una buena opción es Honeysuckle White, la primera marca líder de pavos que comercializa pavos sin antibióticos que promueven el crecimiento y no cobra un precio más elevado.
La calidad comienza en la granja
Hace más de 20 años, Darrell Glaser, un granjero de sexta generación de Texas, comenzó a criar pavos con su madre Jeannette y su esposa Shannon. Hoy en día, sus cuatro hijos también ayudan en la granja familiar.
“Intentamos ofrecer un producto de calidad que otras familias disfruten con tranquilidad durante las festividades”, destacó Glaser.
Glaser, que ha criado casi 14 millones de pavos, señala que todo comienza cuidando la salud y la comodidad de las aves.
“Cuidamos que el entorno sea el indicado para nuestros pavos. Esto incluye mantener secos los pisos de los graneros, que ingrese bastante aire fresco y que las aves reciban agua y alimentos de buena calidad”, manifestó Glaser.
Glaser afirma que si los pavos están felices y cómodos, por lo general, son sanos: se reduce la necesidad de recetar medicamentos, como los antibióticos.
Glaser y su familia son una de las más de 700 familias granjeras independientes que se encargan de criar pavos para Honeysuckle White sin suministrar antibióticos que promuevan el crecimiento.
“Alimentamos a los estadounidenses, y deseamos ofrecer alimentos de calidad a nuestros clientes”, señaló Glaser. “Dado que los consumidores están cada vez más preocupados por su alimentación, criamos pavos saludables sin suministrarles antibióticos que promuevan el crecimiento”.
Para obtener más recetas y consejos de preparación, ingrese a www.honeysucklewhite.com.
Minipanecillos festivos
Ingredients
- 1 libra (o 3 tazas) de pavo picado Honeysuckle White (carne clara y oscura)
- 1 paquete (14 onzas) de mezcla para relleno de pan de maíz
- 1 frasco (16 onzas) de salsa de pavo
- 1 lata (6 onzas) de salsa de arándanos rojos con arándanos enteros
Preparation
- Precaliente el horno a 350 °F. Rocíe los moldes para minipanecillos (para preparar 48) con aceite antiadherente para cocinar.
- Pique el pavo recién cocinado o las sobras de pavo en trozos de 1/4 pulgada.
- En un tazón grande, prepare el relleno como se indica en el paquete. Agregue el pavo a la mezcla de relleno. Añada una taza de salsa de pavo. La mezcla debería permanecer unida cuando la pase a un tazón con una cuchara. Si la mezcla queda demasiado seca, agregue más cucharadas de salsa hasta lograr la consistencia adecuada.
- Coloque el relleno en un molde con una cuchara, rellene cada cavidad y, luego, presione la mezcla hasta completar cada porción.
- Lleve al horno entre 15 y 20 minutos o hasta que la parte superior esté dorada. Retire del molde, y decore cada panecillo con salsa de arándanos rojos. También se puede calentar más salsa para servirla como acompañamiento.
Serves
48 panecillos
Croissant de pavo
Ingredients
- 1 libra (unas 2 tazas) de sobras de pavo entero Honeysuckle White, en cubos de 1/2 pulgada
- 1 taza de piñones tostados
- 1 taza de apio en cubos
- 6 cucharadas de cebolleta fresca picada
- 6 cucharadas de pimiento rojo, en cubos
- 1 taza de mayonesa reducida en grasas
- 2 cucharadas de jugo de limón
- 12 croissants
Preparation
- En un tazón mediano, combine el pavo, los piñones, el apio, las cebolletas y el pimiento rojo. Agregue la mayonesa y el jugo de limón. Divida los croissants en dos, coloque una generosa porción de ensalada de pavo en el fondo de cada croissant, cubra con la otra mitad y sirva.
- Para tostar los piñones: en una sartén seca, coloque los piñones en una única capa y tueste a fuego lento (unos 5 minutos), revolviendo siempre que sea necesario para evitar que se quemen. Dado que los piñones se queman fácilmente, es una buena idea controlarlos hasta que queden dorados y con aroma, lo cual significa que están tostados.
Serves
12
Sopa caliente de pavo
Ingredients
- 1 cebolla blanca, picada (reserve 2 cucharadas)
- 3 cucharadas de aceite de oliva extravirgen
- 1,4 libras (unas 3 tazas) de sobras de pavo Honeysuckle White, picadas
- 1/8 cucharadita de sal
- 1/8 cucharadita de pimienta molida gruesa
- 1/2 taza de apio en cubos
- 1 taza de zanahorias, en cubos
- 1 diente de ajo, picado
- 5 pimientos amarillos, sin semillas y en cubos
- 2 papas medianas, peladas y en cubos
- 1 lata (15 onzas) de caldo de pollo
- 1 cucharada de sal
- cuencos de pan (opcional)
- 2 cucharadas de queso parmesano rallado
Preparation
- En una sartén, rehogue la cebolla con 2 cucharadas de aceite de oliva (de 2 a 3 minutos). Agregue el pavo cocinado y 1/8 cucharadita de sal y pimienta al gusto. Reserve.
- En una olla grande a fuego lento, caliente 1 cucharada de aceite. Saltee el apio, la zanahoria, el ajo y las 2 cucharadas reservadas de cebolla durante unos 10 minutos, o hasta que los vegetales estén suaves. Añada los pimientos amarillos, las papas, el caldo y 1 cucharada de sal. Cocine a fuego lento de 15 a 20 minutos, hasta que las papas estén suaves.
- Deje enfriar unos 10 minutos y, a continuación, vuelva a colocarlas en la olla para mantener el calor.
- Agregue el pavo y la mezcla de cebolla a la sopa.
- Vierta la sopa en tazones, y decore con queso parmesano rallado.
Serves
6
Quiche de pavo, espinaca y queso suizo
Ingredients
- aceite antiadherente en aerosol
- 1/2 cebolla blanca, en cubos
- 1/2 pimiento dulce, en cubos
- 2 dientes de ajo, picados
- 1,25 libras (unas 3 tazas) de sobras de pavo entero Honeysuckle White, del tamaño de un bocado
- 1 paquete (10 onzas) de espinaca congelada, descongelada y bien escurrida
- 3 huevos
- 1/2 taza de leche semidescremada
- 1/2 cucharadita de sal
- 1/4 cucharadita de pimienta negra molida gruesa
- 1 taza de queso suizo rallado
- 1 masa de pastel (9 pulgadas), sin cocinar
Preparation
- Precaliente el horno a 350 °F.
- Rocíe una sartén grande antiadherente con aceite en aerosol, y colóquela a fuego medio. Saltee la cebolla, el pimiento y el ajo a fuego medio hasta que estén suaves (unos 3 minutos). Añada el pavo y la espinaca descongelada (seque toda la humedad), y saltee durante 1 minuto o hasta que todos los ingredientes estén bien calientes. Retire del fuego.
- En un tazón, bata los huevos, la leche, la sal y la pimienta. Espolvoree el queso en la parte inferior de la masa. Por arriba del queso, coloque la mezcla de espinaca, pavo y vegetales. Vierta la preparación con huevo por encima.
- Lleve al horno por unos 50 minutos o hasta que el centro esté cocido.
SOURCE:
Honeysuckle White
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https://stmdailynews.com/category/food-and-beverage
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(Feature Impact) A healthy brain goes beyond reading exercises and completing puzzles – it extends to the kitchen, too. Emerging nutritional science is clear that what people eat doesn’t just fuel the body; it shapes memory, mood and cognitive health.
Among the foods you can include in your diet to give your brain a boost are peanuts and peanut butter, staples valued not only for their convenience but also for their cognitive benefits. In fact, a study published in the “Journal of the Prevention of Alzheimer’s Disease” found adults 60-80 years old who did not eat peanuts and peanut butter regularly were 30-50% more likely to perform poorly on tests measuring learning, memory, language, processing motor speed and attentiveness compared to those who did consumer peanuts and peanut butter.
It’s not just the older generation that can benefit. According to research published in “Clinical Nutrition,” a study of college students ages 18-33 showed consumption of peanuts and peanut butter was associated with improved memory function and decreased anxiety, depression and stress.
Consider this key information from the Georgia Peanut Commission before your next meal planning session.
Nutrients that Give the Brain a Boost
Despite their small stature, peanuts pack a nutrition punch. Their unique blend of various vitamins, minerals and bioactive compounds includes:
- Niacin, which can slow cognitive decline and reduce the risk for Alzheimer’s disease, according to the “Journal of Neurology, Neurosurgery and Psychiatry”
- Vitamin E, found to promote healthy brain aging and delay cognitive decline
- Resveratrol, believed to be beneficial in fighting against Alzheimer’s disease and other nerve degenerating diseases, per the “Journal of Biological Chemistry”
- P-coumaric acid, an antioxidant that appears to target the neurotransmitters in the brain that regulate mood, stress and anxiety
Peace of MIND
Peanuts are included in the MIND diet, a combination of the Mediterranean and DASH diets, which specifically includes foods shown to benefit the brain.
Adding peanuts to your menu can be a breeze. Look no further than a powerful main course like Crunchy and Creamy Cold Green Pea and Peanut Salad, a perfect accompaniment at potlucks and cookouts as an easy side or light main course. Make breakfast-on-the-go part of your daily commute with Flourless Blueberry Muffins that require just five ingredients, including creamy peanut butter, or add a pinch of protein to snack time with Protein Balls that can be refrigerated until hunger strikes.
Brain Food for Thought
Supporting your brain starts with the right nutrition, and evidence makes clear peanuts and peanut butter should be top-of-mind as you head to the grocery store. For help getting started, find more recipes and nutritional information by visiting GAPeanuts.com.
Flourless Blueberry Muffins
Recipe courtesy of The Peanut Institute
Servings: 12
- 2 bananas
- 1 cup creamy peanut butter
- 2 eggs
- 1/2 teaspoon baking powder
- 1 cup blueberries
- Preheat oven to 350 F. Grease muffin pan.
- In blender or food processor, combine bananas, peanut butter, eggs and baking powder; blend until smooth. Fold in blueberries by hand.
- Pour mixture into muffin tin. Bake 12-15 minutes.
- Store in airtight container up to 3 days.
Nutritional information per serving: 155 calories, 10 g carbohydrates, 31 mg cholesterol, 2 g saturated fat, 9 g unsaturated fat, 2 g fiber, 6 g protein, 98 mg sodium, 5 g sugar.
Crunchy and Creamy Cold Green Pea and Peanut Salad
Recipe courtesy of The Peanut Institute
Servings: 8
Dressing:
- 1/3 cup sour cream
- 1 1/2 tablespoons mayonnaise
- 2 teaspoons apple cider vinegar
- 2 teaspoons sugar
Salad:
- 1 package (20 ounces) green peas, frozen
- 1 cup celery, chopped
- 1/3 cup red onions, chopped
- 1 cup dry roasted peanuts
- 6 slices thick cut bacon, cooked and crumbled
- 1 pinch salt, or to taste
- 1 pinch freshly ground black pepper, or to taste
- To make dressing: In small mixing bowl, whisk sour cream, mayonnaise, apple cider vinegar and sugar.
- To make salad: In large mixing bowl, combine frozen green peas, celery and onion. Pour dressing over salad and toss to combine. Refrigerate at least 2 hours.
- Before serving, stir in roasted peanuts and crumbled bacon. Season with salt and freshly ground black pepper.
Nutritional information per serving: 230 calories, 17 g carbohydrates, 12 mg cholesterol, 3 g saturated fat, 9 g unsaturated fat, 5 g fiber, 11 g protein, 249 mg sodium, 6 g sugar, 1 g added sugar.
Protein Balls
Recipe courtesy of The Peanut Institute
Servings: 24
- 1 cup chunky peanut butter
- 1 tablespoon vanilla
- 1/4 cup honey
- 2 cups quick oats
- 2 tablespoons ground flaxseed
- 1/2 cup shredded coconut
- 1/2 cup dried, chopped cranberries
- 1/8 teaspoon iodized salt
- 1/4 cup water
- Using stand mixer, combine peanut butter, vanilla, honey, quick oats, flaxseed, coconut, cranberries, salt and water; mix until well combined.
- Form dough into 1-ounce portions and refrigerate 30 minutes before serving.
Nutritional information per serving: 130 calories, 7 g fat, 14 g carbohydrates, 3 g protein, 2 g fiber, 60 mg sodium.
SOURCE:
STM Daily News’ Food and Drink section highlights the stories, trends, flavors, and events shaping today’s food culture. From recipes to restaurant news, it keeps readers connected to what’s fresh and worth tasting.
Cool Down This Summer with a Sweet Slushie
(Family Features) Each season throughout the year seems to
have its own “flavor,” and summer is no exception. Hamburgers and hot dogs off
the grill, refreshing watermelon at snack time and cool, delicious ice cream on
warm evenings.
While many people think of sweetpotatoes during the
holidays, you can make this sweet vegetable a key ingredient all year-round –
including summertime. As one of the most versatile veggies you can find,
they’re easy to add to a variety of recipes while enhancing flavor and boosting
nutrition content.
Sweetpotatoes can be your summer staple in both simple and
elevated recipes alike, as well as in both sweet and savory dishes. They can be
cooked or prepared in several ways: on the stove, baked, microwaved, grilled or
slow cooked.
Or, for an easy way to cool down in the heat, try them in a
creamy drink like this Sweetpotato Summer Slushie. It may surprise you, but
sweetpotatoes are ideal for sipping – smoothies and cocktails are both
crowd-pleasers, especially during sweltering summer days. This refreshing treat
can be made with or without the boozy kick; just break out the blender and kick
back in the sunshine.
To discover more ways to cook and enjoy sweetpotatoes all
summer long, visit ncsweetpotatoes.com.
Watch video to see how to make this recipe!
[youtube https://www.youtube.com/watch?v=t5xyuKDlklQ?si=JiKNgtk78Vc8NiMU&controls=0]
Recipe courtesy of the North
Carolina Sweetpotato Commission
- 1 cup cooked,
mashed North
Carolina Sweetpotatoes - 1 cup
pineapple juice - 1/2 cup orange
juice - 1/4 cup lemon
juice - 1/4 cup coconut
milk - 2-3 tablespoons
simple syrup or honey (adjust to taste) - 1 teaspoon
vanilla extract - 2 cups crushed
ice - 2 ounces
spiced rum, coconut rum or bourbon (optional) - pineapple
slices or orange wedges, for garnish (optional)
- In blender, blend sweetpotatoes, pineapple juice, orange
juice, lemon juice, coconut milk, simple syrup or honey, vanilla extract and
ice until smooth and slushy. - Pour into glasses and serve.
- For alcoholic version: Add spiced rum, coconut rum or
bourbon after blending. Pulse in blender or stir after blending for layered
effect. - Garnish with pineapple slices or orange wedges, if desired.
SOURCE:
Food and Beverage
McDonald’s Fried Apple Pie Returns June 23—A Limited-Time Summer Throwback
McDonald’s is bringing back its OG Fried Apple Pie starting June 23 for a limited time at participating restaurants nationwide—plus a 35-foot pie photo stop on Route 66 near Chicago.
Summer tends to fly by, but certain bites slow time down. McDonald’s is betting its Fried Apple Pie is one of them.
According to a new announcement from McDonald’s USA, the OG Fried Apple Pie returns to participating restaurants nationwide starting June 23 for a limited time. The classic dessert is described as featuring a signature filling made with 100% American-grown apples, wrapped in the same golden, crunchy, flaky fried crust longtime fans remember.
Why the Fried Apple Pie comeback matters
McDonald’s is framing the return as a nostalgia play with a patriotic twist, tying the seasonal rollout to the lead-up to America’s 250th birthday. If you grew up hearing people talk about “the fried pies,” this is the moment they mean: hot, sweet, and unmistakably old-school.
And if you’ve never tried it? McDonald’s is positioning June 23 as your entry point—an “if you know, you know” menu item that’s meant to feel like a summer memory in dessert form.
A classic that started as a family recipe
The company also shared a bit of origin story: the Fried Apple Pie traces back to the 1960s, when East Tennessee McDonald’s Owner/Operator Litton Cochran created a fried apple hand pie that became a local favorite. Over time, it made its way into McDonald’s history.
Eric Cochran, a McDonald’s Owner/Operator, said the pie is one of those foods that “take you back,” and credited his grandparents—Litton and Jo Cochran—with helping shape the recipe when McDonald’s founder Ray Kroc was looking for a dessert that would resonate with customers.
The 35-foot Fried Apple Pie (yes, really)
To make the return feel like a road-trip moment, McDonald’s is also unveiling a giant roadside installation: The McDonald’s Largest Fried Apple Pie, a 35-foot version of the dessert placed along Route 66—built to be a photo stop.
Fans can snap a selfie and pick up a McDonald’s souvenir map at:
- 920 N Broadway St., Joliet, IL 60435 (just outside Chicago)
If you’re near Chicagoland, here are the dates
- Kickoff event (June 23): 3:30–6:00 p.m. CT, with live music, an ice-cold Coca-Cola, and complimentary Arch Cards
- June 23–July 4: The installation remains up through the holiday stretch
How to get it
McDonald’s says the Fried Apple Pie will be available all day at participating restaurants nationwide, and can also be ordered via the McDonald’s App, while supplies last.If your summer plans include a long drive, a late-night snack run, or just chasing a little nostalgia, June 23 might be the date to circle. Some menu items are built for convenience—this one is built for the detour.
Related
Source
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