Food and Beverage
Recetas rápidas y fáciles para tu plan semanal de comidas: Comidas sencillas y nutritivas para dedicar más tiempo a la familia
Dedicar tiempo a comer juntos puede tener un impacto positivo en el bienestar de las familias, incluidos los niños y adolescentes.
(Family Features) Dedicar tiempo a comer juntos puede tener un impacto positivo en el bienestar de las familias, incluidos los niños y adolescentes. De hecho, las comidas regulares en casa pueden ayudar a reducir el estrés y aumentar la autoestima, según una investigación publicada en “Canadian Family Physician”.
Las conversaciones a la hora de comer también son una oportunidad perfecta para conectarse con sus seres queridos. Un estudio publicado en “New Directions for Child and Adolescent Development” demostró que estas conversaciones ayudan a mejorar el vocabulario de los niños más que leerles en voz alta.
Sin embargo, hacer tiempo para comer juntos no debería requerir pasar toda la noche en la cocina. Un ingrediente fácil de preparar como los huevos puede ayudarle a pasar menos tiempo cocinando y más tiempo con la familia.
Por ejemplo, estas recetas saludables para el corazón de tostadas de huevo escalfado con salsa de aguacate y tomate, picadillo de camote con huevos y frittata poblana de la iniciativa Healthy for Good Eat Smart, respaldada a nivel nacional por Eggland’s Best, están listas en 15 minutos o menos. Incluyen una amplia variedad de verduras, frutas, cereales integrales y fuentes de proteínas saludables, recomendadas por la American Heart Association para ayudar a prevenir enfermedades cardíacas y accidentes cerebrovasculares.
Para encontrar más consejos para las comidas familiares e inspiración para recetas, visite heart.org/eatsmart.
Tostadas de huevo escalfado con salsa de aguacate y tomatillo
Porciones: 4 (1 huevo y 1/2 taza de salsa por porción)
- aceite antiadherente en aerosol
- 4 tortillas de maíz (6 pulgadas cada una)
- 4 tazas de agua
- 1 cucharada de vinagre de vino blanco
- 4 huevos grandes
Salsa:
- 1 aguacate mediano, cortado en cubitos
- 1 Chile Anaheim o poblano mediano, sin semillas ni venas, cortado en cubitos
- 1 tomatillo mediano, sin la cáscara, lavado y cortado en cubos
- 1/2 tomate mediano, cortado en cubitos
- 1/4 taza de cebolla morada, en cubos
- 1/4 taza de cilantro fresco picado
- 2 cucharadas de jugo de lima fresco
- 1 diente de ajo mediano, picado
- 1/8 cucharadita de sal
- Precaliente el horno a 400 F. Cubra una bandeja para hornear con papel de aluminio. Rocíe ligeramente el papel de aluminio con aceite en aerosol antiadherente.
- Coloque las tortillas en una sola capa sobre papel de aluminio. Rocíe ligeramente las tortillas con aceite en aerosol antiadherente. Con un tenedor, pinche las tortillas para evitar que se llenen de aire. Hornee de 5 a 6 minutos por cada lado o hasta que estén doradas. Transfiera a platos para servir.
- En una sartén grande a fuego alto, hierva el agua y el vinagre.
- Una vez que el agua esté hirviendo, reduzca el fuego y cocine a fuego lento. Rompa el huevo en una taza y luego deslícelo con cuidado al agua hirviendo. Repita con los huevos restantes, evitando que los huevos se toquen en el agua. Cocine a fuego lento de 3 a 5 minutos, o hasta que las claras de huevo estén completamente cuajadas y las yemas comiencen a cuajar pero no estén duras. Con una espumadera, escurra los huevos. Coloque cada huevo sobre una tostada.
- Para hacer la salsa: En un tazón mediano, mezcle suavemente el aguacate, el pimiento, el tomatillo, el tomate, la cebolla morada, el cilantro, el jugo de limón, el ajo y la sal. Servir con las tostadas.
Información nutricional por porción: 185 calorías; 11 g de grasa total; 2.5 g de grasa saturada; 3 g de grasa poliinsaturada; 5 g de grasa monoinsaturada; 186 mg de colesterol; 169 mg de sodio; 15 g de carbohidratos; 3 g de fibra; 2 g de azúcares totales; 9 g de proteína.
Frittata Poblana
Porciones: 4 (2 porciones por ración)
- 4 huevos grandes
- 1/4 taza de leche descremada
- 2 cucharadas de cilantro fresco picado
- 1 cucharadita de aceite de oliva
- 2 chiles poblanos medianos, sin semillas y venas, picados
- 2 tazas de maíz entero congelado, descongelado
- 2 cebollas verdes medianas, picadas
- 1/4 taza de queso Cotija finamente rallado o queso fresco desmenuzado
- 1 tomate mediano, picado
- 1/4 taza de crema agria sin grasa
- En un tazón mediano, bata los huevos, la leche y el cilantro.
- En una sartén mediana a fuego medio, caliente el aceite, revolviendo para cubrir el fondo de la sartén. Cocine los chiles poblanos durante 3 minutos o hasta que se doren en los bordes, revolviendo con frecuencia.
- Agregue el maíz y la cebolla verde. Reduzca el fuego a medio-bajo y vierta con cuidado la mezcla de huevo. Cocine, tapado, durante 10 minutos o hasta que la mezcla esté firme en los bordes y aún blanda en el centro. Evite cocinarlo demasiado. Retire del fuego.
- Espolvoree con queso. Cortar en ocho porciones. Coloque dos porciones en cada plato. Cubra con tomates y crema agria.
Información nutricional por porción: 244 calorías; 8.5 g de grasa total; 2.5 g de grasa saturada; 1.5 g de grasa poliinsaturada; 3 g de grasa monoinsaturada; 192 mg de colesterol; 177 mg de sodio; 27 g de carbohidratos; 4 g de fibra; 8 g de azúcares totales; 13 g de proteína.
Picadillo de camote con huevos
Porciones: 4 (1 taza por porción)
- 2 cucharaditas de aceite de canola o maíz
- 1/2 cebolla mediana, picada
- 4 camotes medianos, pelados y cortados en cubos de 1/2 pulgada
- 1/2 pimiento morrón rojo o verde mediano, picado
- 2/3 taza de caldo de verduras sin grasa y bajo en sodio
- 2 cucharadita de ajo picado
- 2 cucharadita de pimentón ahumado
- 1 cucharadita de comino molido
- 1/2 cucharadita de tomillo seco, desmenuzado
- 1/2 cucharadita de pimienta molida gruesa
- 1/8 cucharadita de sal
- 4 huevos grandes
- salsa de pimiento picante (opcional)
- En una olla a presión puesta para saltear, caliente el aceite. Cocine la cebolla durante 3 minutos o hasta que esté suave, revolviendo con frecuencia. Apague la olla a presión.
- Agregue los camotes, el pimiento morrón, el caldo, el ajo, el pimentón, el comino, el tomillo, la pimienta y la sal. Cierre la tapa. Cocine a alta presión durante 3 minutos. Libere rápidamente la presión. Apague la olla a presión.
- Retire la tapa de la olla a presión. Rompa un huevo en un tazón pequeño. Con el dorso de una cuchara, haga pequeños huecos en los camotes. Deslice el huevo en el hueco. Repita la acción con los huevos restantes, haciendo un hueco para cada huevo. Cierre la tapa con la ventilación de presión abierta. Saltee 2 minutos. Deje reposar en “mantener caliente” durante 2 minutos, o hasta que los huevos estén cocidos con la consistencia deseada.
- Si lo desea, puede servir el hash rociado con un chorrito de salsa picante.
Información nutricional por porción: 258 calorías; 7.5 g de grasa total; 2 g de grasa saturada; 1.5 g de grasa poliinsaturada; 3 g de grasa monoinsaturada; 186 mg de colesterol; 244 mg de sodio; 39 g de carbohidratos; 6 g de fibra; 9 g de azúcares totales; 10 g de proteína.
SOURCE:
American Heart Association
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(Family Features) As the days get longer and the temperatures rise, it’s time to fire up the grill and elevate your outdoor cooking game. Whether you’re a seasoned grill master or just starting out, success comes down to three essentials: quality ingredients, the right seasonings and reliable equipment that gives you full control over heat and timing.
If you’re ready to turn up the heat this season, explore high-performance grilling solutions from Nexgrill – built to match every cooking style and skill level. From backyard barbecues to weeknight dinners under the open sky, its lineup is designed to help you serve up unforgettable flavors all season long. Visit nexgrill.com to learn more and get inspired.
Unlock a New Level of Outdoor Cooking Versatility
Transform your backyard into a chef-inspired kitchen with the Gourmet Pro 6-Burner Stainless Steel Gas Grill featuring the Griddle Max Cooking System. Designed to go beyond traditional grilling, this powerhouse lets you grill, saute, griddle and smoke all at once or on demand. The innovative system makes it easy to achieve restaurant-quality results, delivering unmatched versatility for any meal. Built with stainless steel burners, angled flame tamers and porcelain-coated cast-iron cooking grids, it ensures consistent heat and fewer flare-ups. With 811 square inches of cooking space, six main burners and a high-heat searing side burner, you’ll get 75,000 BTU of total cooking power.
Take on Breakfast, Lunch and Dinner
From sizzling fajitas at your backyard bash to early-morning pancakes before your next adventure, the Daytona 4-Burner Propane Gas Griddle delivers the heat, flavor and performance you need. Designed for versatility, this powerhouse features a 792-square-inch cooktop and four stainless steel burners, giving you the space and control to cook multiple dishes at once. Built-in convenience comes standard with dual side shelves, a lower storage rack to keep tools within reach and a removable grease cup for quick and easy cleanup. When it’s time to pack it in, a heavy-duty lid protects your cooking surface.
From Kitchen to Patio, It Goes Where You Go
Grilling isn’t just for the backyard. When weather or space keeps you inside, the Fuse 22-inch Electric Griddle delivers bold, flame-free cooking anywhere there’s an outlet. Ultralightweight and easy to transport, it’s built for seamless indoor-outdoor use. With 308 square inches of edge-to-edge heat, a durable nonstick surface and digital temperature control, this electric flattop offers precision and power. A hinged lid with a built-in viewing window locks in heat and flavor so you can cook efficiently. From weekday breakfasts in the kitchen to weekend feasts on the patio, it can be your all-access pass to delicious, flexible cooking – wherever life takes you.Discover more from Daily News
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(Family Features) When the crisp air of spring tickles your face and sunrays splash you with warmth, you know salad season has arrived. With fresh flavors abounding this season, the options are nearly endless – just choose your favorite base, toppings and dressings and you’re set with a delicious first course or hearty meal all on its own.
Not every salad requires leafy greens for the base, however. Consider this Greek Beet and Watermelon Rice Salad, a Greek-inspired Jasmine rice dish loaded with fresh, tangy flavors that are sure to please your taste buds. Made with Success Boil-in-Bag Jasmine Rice that cooks up soft and fluffy every time, this recipe offers a hint of floral, sweet flavor to keep you feeling full. In just 10 minutes, you can have sweetly aromatic Jasmine rice that’s perfect for your lifestyle needs – it’s naturally gluten free, non-GMO Project Verified and free of MSG and preservatives.
Fruit salad may be nothing new, particularly when using fruits like oranges, cherries or grapes, but watermelon may be the fun new spin you need at your next cookout. The pairing of sweet watermelon, tangy feta cheese, refreshing mint, earthy beets, nuts and fluffy rice offers a winning combination. Quick tip: Make sure the rice is fully cooled after cooking to avoid a warm, watery result.
Fresh herbs, tomatoes, corn, basmati rice and a simple vinaigrette make Spring Corn and Rice Salad another delicious seasonal side that’s ready in just 15 minutes. Step out of your salad comfort zone with this refreshing solution that makes it easy to add veggies to your diet. When you’re drawing up weekly meal plans and tired of relying on traditional lettuce-based salads, consider rice salads as an alternative for enjoying chopped vegetables – plus, hearty rice can help keep you full longer.
Better yet, you can make this rice salad your own by experimenting with the ingredients. Try adding shredded chicken, hard-boiled eggs, fresh mango, ground cumin, fresh grated ginger, grilled corn or any other springtime flavors.
Remember, high quality doesn’t have to be high maintenance. Aromatic, premium long-grain Success Boil-in-Bag Basmati Rice is a no measure, no mess option that cooks up perfectly every time. Aside from being naturally gluten free, it’s also free of preservatives and MSG and is non-GMO Project Verified. It’s no stranger to versatility either – in 10 minutes, you can enjoy basmati rice’s subtle, nutty flavor and unique texture alongside other warm-weather favorites.
Find more ways to enjoy spring salad season by visiting SuccessRice.com.
Greek Beet and Watermelon Rice Salad
Prep time: 15 minutes Cook time: 10 minutes Servings: 4- 1 bag Success Jasmine Rice
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup thinly sliced, cooked golden beets
- 1 cup thinly sliced watermelon
- 1/4 cup feta cheese, crumbled
- 1/4 cup pitted black olives, halved
- 1/4 cup red onion, thinly sliced
- 1 tablespoon fresh mint, thinly sliced
- 2 tablespoons walnuts, toasted and chopped, for garnish
- Prepare rice according to package directions. Allow to cool completely.
- In medium bowl, whisk oil, lemon juice, salt and pepper.
- Add rice to bowl with dressing and stir to combine. Let stand 5 minutes.
- Transfer rice to serving platter. Lay beet slices down one side of rice. Lay watermelon slices down opposite side. Top with feta, olives, red onion and mint. Garnish with walnuts.
Spring Corn and Rice Salad
Prep time: 5 minutes Cook time: 10 minutes Servings: 4- 1 bag Success Basmati Rice
- 1 cup frozen corn, thawed
- 2 Roma tomatoes, seeded and diced
- 1/2 cup minced fresh basil
- 1/2 cup diced red onion
- 1/2 cup vinaigrette dressing
- 2 green onions, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Prepare rice according to package directions. Allow to cool completely.
- In medium bowl, combine corn, tomatoes, basil, red onions, vinaigrette and green onions. Fold in rice, salt and pepper.
- Serve salad at room temperature or chilled.
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5 tips for perfectly grilled seafood
(Family Features) Whether you’re a seasoned grilling expert or new to backyard barbecuing, expanding your menu with seafood offers a fun, flavorful way to bring life to outdoor entertaining. Grilling fish is different than traditional fare like burgers and steaks, however. One method capturing the attention of chefs and amateur barbecue enthusiasts alike is electric grilling. With technology innovations that enable higher heat and more precise control, along with easy-to-use, guided cooking delivered via smartphone apps, grilling seafood can be simpler than ever. Master the art of grilled seafood with these tips from Trimell Hawkins, executive chef and culinary adviser to Current Backyard. Not all fish are the same. There’s a common misconception that all fish can be grilled, but not all fish is created equally. Avoid flaky fish (like trout) and instead turn to a firm fish when grilling, such as branzini in this Grilled Whole Branzini with Fresh Herb Sauce recipe from celebrity chef Alton Brown. Moisture is not your friend. While you’re likely aiming for a fresh, moist flavor when eating fish, that doesn’t mean it should be wet when it goes on the grill. For beautiful, crisp skin and grill marks, pat fish dry to absorb the moisture before grilling. Temperature is key. There’s a sweet spot for grilling fish, whether it’s 400 F for thinner fish or slightly above 400 F for thicker cuts, which is why electric grilling is gaining steam. An option like the Current Backyard Electric Grill precisely monitors and controls temperature at the grate level, ensuring accurate cooking where it truly matters, unlike gas grills measuring chamber heat or charcoal grills requiring guesswork. Ready to cook in 10 minutes, it’s a convenient solution that plugs into a standard 110-volt outlet, meaning there’s no heavy propane tanks or messy charcoal standing between you and delicious grilled seafood. Plus, electric grilling reduces fire risks, harmful fumes and cleanup time. There’s a “right” way to cook fish. If you’re cooking fish with skin, cook the skin side down first as it’s more forgiving and durable than the inside. This gives the finished dish more stability and structure, lessening the chances of the fish falling apart. Be careful with sugar. Sugary marinades require keeping a close watch on the grill since sugar can burn. If cooked properly, sugars help create a crispy Maillard reaction while acting as a tenderizer, too. Find more recipes and electric grilling advice at CurrentBackyard.com.
Grilled Whole Branzini with Fresh Herb Sauce
Recipe courtesy of chef Alton Brown on behalf of Current Backyard Prep time: 30 minutes Cook time: 10 minutes Serves: 4 Fresh Herb Sauce:- 2 tablespoons chopped dill
- 1/4 cup chopped parsley
- 2 tablespoons chopped chives
- 1 small garlic clove, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 3/4 cup extra-virgin olive oil
- 2 head-on whole branzini (about 1 pound each), cleaned and scaled
- 2 teaspoons kosher salt
- 1 lemon, sliced into six rounds
- 6-8 sprigs dill
- 6-8 sprigs parsley
- 2 teaspoons extra-virgin olive oil
- To make fresh herb sauce: In small bowl, combine dill, parsley, chives, garlic, salt, red pepper flakes, lemon zest, lemon juice and olive oil; set aside.
- Set both sides of grill to 650 F (high) and close lid.
- To prepare branzini: Season fish inside and out with kosher salt. Fill cavity of each fish with lemon slices, dill sprigs and parsley sprigs then tie with kitchen twine to secure. Refrigerate until ready to grill.
- Evenly coat skin of both fish with olive oil. Insert temperature probe into thickest part of flesh of each fish, parallel to dorsal fin, then place on grill with belly sides toward you. Close lid and cook 5 minutes.
- Open lid and gently turn fish over with thin metal spatula or two forks. Close lid and cook 5 minutes, or until internal temperature reaches 145 F.
- Transfer fish to platter and remove twine. Serve fish topped with fresh herb sauce.
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