(Family Features) Gathering together to enjoy a meal at the family table or a sweet treat at the end of a long day is what time with loved ones is all about. Turning to beloved classics can bring everyone running to the kitchen to share the flavors of those familiar favorites.

Savor the timeless taste of pasta with this Penne Alla Vodka, a classic dish high on flavor and low on hassle so you can have a meal ready in just 30 minutes. Plus, it offers an alternative to traditional recipes by using Country Crock Plant Cream, a new dairy-free substitute for heavy whipping cream perfect for using in a variety of your favorite dishes.

Made with delicious plant-powered ingredients, it provides the taste of heavy whipping cream without the heaviness. As a 100% vegan, dairy-free and soy-free solution, it’s a 1-for-1 swap for heavy whipping cream in cooking and baking recipes, making it ideal to have on hand year-round.

When it’s time to settle down for the night, end the day on a high note with the sweetness of Strawberry Shortcake. Toss strawberries with sugar, create your own whipped plant cream and make shortcakes from scratch for a true taste of home.

Visit CountryCrock.com for more ways to elevate weeknight meals and desserts.

Penne Alla Vodka

Prep time: 10 minutes
Total time: 30 minutes
Servings: 5

• 1 tablespoon Country Crock Plant Butter with Olive Oil
• 1/2 cup chopped white or yellow onion
• 1/2 teaspoon finely chopped garlic
• 1/2 cup tomato paste
• 1 pinch red pepper flakes
• 1/4 cup (2 fluid ounces) vodka
• 16 fluid ounces Country Crock Plant Cream
• 1/4 cup (2 fluid ounces) water
• 3 cups dry penne pasta, cooked and drained
• 1/4 cup grated vegan Parmesan cheese
• 1/2 teaspoon kosher salt
• 1/4 cup loosely packed fresh basil leaves

1. In pan over moderate heat, melt plant butter. Add onions and garlic. Cover and cook until onions are translucent, about 5 minutes.
2. Add tomato paste and red pepper flakes. Cook until tomato paste starts to lightly brown.
3. Add vodka and stir well, scraping bits of browned tomato paste from bottom of pan. Cook over high heat until liquid is reduced by about half to concentrate flavors.
4. Add plant cream and water; stir to incorporate tomato paste evenly. Bring to simmer.
5. Toss in cooked pasta. Add vegan Parmesan, salt and fresh basil.

Strawberry Shortcake

Prep time: 20 minutes
Cook time: 12 minutes
Servings: 8

Strawberries:

• 2 pounds strawberries, hulled and sliced
• 6 tablespoons sugar

Whipped Plant Cream:

• 2 cups Country Crock Plant Cream, directly from refrigerator
• 2 tablespoons powdered sugar
• 2 teaspoons vanilla extract

Shortcakes:

• 3/4 cup chilled Country Crock Plant Cream, plus additional for brushing, divided
• 1 tablespoon lemon juice
• 2 cups flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) Country Crock Plant Butter Sticks with Avocado Oil, melted
• 1 tablespoon turbinado sugar

1. To make strawberries: In bowl, toss sliced strawberries and sugar. Let berries sit 30 minutes-2 hours before serving.
2. To make whipped plant cream: In chilled bowl, using electric hand mixer or stand mixer on high, whisk chilled plant cream, powdered sugar and vanilla extract until plant cream thickens and stiff peaks form.
3. To make shortcakes: Preheat oven to 475 F.
4. In small bowl, mix 3/4 cup plant cream and lemon juice; set aside 2-3 minutes, or until it begins to curdle.
5. In large bowl, whisk flour, sugar, baking powder, baking soda and salt. Stir in plant butter and plant cream mixture.
6. Knead dough a few times then shape into 1-inch-tall circle. Cut circle into eight wedges. Transfer wedges onto baking sheet lined with parchment paper. Brush tops of biscuits generously with additional plant cream and sprinkle turbinado sugar on top.
7. Bake 10-12 minutes, rotating sheet halfway through baking. Biscuits should be golden brown. Cool before assembling.
8. Split each biscuit in half. Spoon strawberries over half of biscuits. Add dollop of whipped plant cream on top. Layer other biscuit halves on top followed by more strawberries and plant cream.

SOURCE:
Country Crock Plant Cream

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

(Family Features) Whether it’s at school or at home after a day of learning, many kids love to snack. Lunches and snacks that are packable, easy to make and fun to eat start with a convenient, versatile ingredient like grapes. As a favorite fruit that goes well with a wide variety of ingredients, grapes offer a balance of sweet and tart for a juicy burst of flavor perfect for packing in school lunchboxes.

While it’s easy and healthy to simply pack a serving of grapes on their own, you can also aim for a modern take on a Japanese bento box, which provides a balanced lunch with an array of ready-to-eat components. For example, these snackable combos offer brain-fueling energy and hydration:

• Hummus, crackers, red bell pepper slices and grapes
• Cheese, almonds and grapes
• Nut butter, crackers, baby carrots and grapes
• Trail mix, crackers and grapes

Starting the day on a bright note can be the difference between success in the classroom or that sleepy feeling caused by hunger. You can give a boost to your student’s morning with an easy Breakfast-to-Go Grape Smoothie that delivers fruit, protein and fiber all in one tasty drink.   

To find more energy-boosting recipe ideas to power your child’s education, visit GrapesFromCalifornia.com.

Breakfast-to-Go Grape Smoothie

Servings: 2

• 1 1/2 cups frozen California grapes
• 1 banana, sliced
• 1/2 cup vanilla or honey low-fat Greek yogurt
• 1/2 cup grape juice
• 1/4 cup wheat flake cereal

1. In blender, blend grapes, banana, yogurt, grape juice and cereal 1 minute. Serve immediately.

Nutritional analysis per serving: 251 calories; 6 g protein; 57 g carbohydrates; 1.5 g fat (5% calories from fat); 2 mg cholesterol; 47 mg sodium; 3 g fiber.

SOURCE:
California Table Grape Commission

• 
  Take Homemade Family Favorites to New Heights
  (Family Features) Gathering together to enjoy a meal at the family table or a sweet treat at the end of a long day is what time with loved ones is all about. Turning to beloved classics can bring everyone running to the kitchen to share the flavors of those familiar favorites. Savor the timeless taste… Read more: Take Homemade Family Favorites to New Heights
• 
  Make the Grade with Grapes
  (Family Features) Whether it’s at school or at home after a day of learning, many kids love to snack. Lunches and snacks that are packable, easy to make and fun to eat start with a convenient, versatile ingredient like grapes. As a favorite fruit that goes well with a wide variety of ingredients, grapes offer… Read more: Make the Grade with Grapes
• 
  Make Summer Pop with a Super Snack
  Make Summer Pop with a Super Snack (Family Features) When it comes to summer snacking, it’s hard to top the combination of favorite seasonal flavors. You can enjoy both the sweetness of freeze-dried strawberries and popped popcorn, a whole grain that’s 100% unprocessed with no additives, hidden ingredients or GMOs, in this three-ingredient Strawberries and… Read more: Make Summer Pop with a Super Snack
• 
  Host a Hall of Fame Homegate
  (Family Features) From kickoff to the final whistle, taking your game day party to the next level starts with serving an all-star lineup of menu items. From starting-caliber appetizers to MVP-level main courses and a supporting cast of side dishes, dips like salsa and hummus can play the role of superstar when it comes to… Read more: Host a Hall of Fame Homegate
• 
  Solve Your Cookout Crunch
  (Family Features) If you’re in a tight spot for a last-minute potluck barbecue, don’t just throw together any salad. This Queso Cheese Corn Salad features a zesty homemade dressing and a salad base with a bit of heat (if you dare). Discover more cookout recipes by visiting Culinary.net. Queso Cheese Corn Salad Recipe courtesy of… Read more: Solve Your Cookout Crunch

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

(Feature Impact) Most Americans are eating enough protein. They’re just eating it wrong.

Protein is the macronutrient of the moment – for muscle building, losing weight and staying strong – but nutrition researchers say two things are missing from the conversation: timing and quality.

Spreading protein intake across the day produced about 25% greater muscle protein synthesis, even when the total daily intake was identical, according to research published in the “Journal of Nutrition.”

“Your muscles don’t have a bank account,” said Chris Mohr, PhD, RD, performance nutritionist. “You can’t deposit all your protein at one meal and expect your body to save it for later.”

Most researchers point to a target of about 30 grams of high-quality protein per meal to maximize muscle protein synthesis in most adults.

However, grams aren’t everything. The source matters just as much.

“Aim to get most of your protein from whole, nutrient-dense foods rather than relying on powders, bars and snacks that don’t have much else to offer,” Mohr said. “Supplements have their place but they should build on a real-food foundation, not replace it.”

Quality comes down to amino acids – specifically, whether a source contains all nine essential ones the body can’t produce on its own. Animal proteins (dairy, eggs, meat, fish) check that box. Many plant proteins don’t and tend to be lower in leucine, the amino acid most critical for triggering muscle growth. Dairy is especially rich in leucine.

Mohr recommends a source of dairy at every meal, including milk, Greek yogurt or cottage cheese. He suggests cottage cheese with the highest levels of protein, such as MULU cottage cheese that contains 18 grams of protein per serving – one-third more than the leading brand.

Additionally, Mohr offers these tips to spread protein intake throughout the day:

• Start with a protein anchor. Build your morning meal around protein, such as scrambled eggs with cottage cheese or a Tart Cherry Cottage Cheese Smoothie with nut butter.
• Layer in protein at lunch. A salad with grilled chicken, a turkey and cheese wrap or a grain bowl with edamame and hard-boiled eggs can hit the 30-gram target.
• Make snacks count. Use cottage cheeseas a base for dips or keep hard-boiled eggs on hand for quick, protein-rich options. Or, in just 7 minutes when time is of the essence, you can prepare Air Fryer Cottage Cheese Toast with a delicious drizzle of hot honey.
• Treat dinner as a cap, not a catchup. By evening, protein intake should already be well distributed. Try a moderate portion of fish, lean meat or legumes alongside vegetables.
• Eat slow-digesting protein before bed. Studies show consuming casein protein before sleep – the slow-digesting protein found naturally in dairy – supports overnight muscle repair. One-half cup of cottage cheese or a glass of milk before bed is a practical, evidence-backed way to put science to work.

To find more protein-rich solutions to power your day, visit MULUProtein.com.

Tart Cherry Cottage Cheese Smoothie

Servings: 2

• 1          cup MULU low-fat cottage cheese
  
• 1          frozen banana, peeled
  
• 3/4       cup frozen tart cherries
  
• 1          tablespoon ground flaxseed
  
• 1          cup low-fat milk
  
• 1          tablespoon nut butter
  
• water

1. In blender, blend cottage cheese, banana, cherries, ground flaxseed, milk and nut butter on high speed until completely smooth, 45-60 seconds.
2. If smoothie is too thick, add water, 2 tablespoons at a time, and blend to preferred texture.
3. Pour into two glasses and serve or pour into sealed jar or container and refrigerate overnight; stir or shake well before drinking.

Nutritional information per serving: 310 calories; 35 g carbohydrates; 22 g protein; 10 g fat.

Air Fryer Cottage Cheese Toast

Servings: 2

• 1          cup MULU low-fat cottage cheese
  
• 2          slices sourdough bread
  
• 2          teaspoons hot honey
  
• 2          teaspoons chili crunch

1. Preheat air fryer to 400 F.
2. Spread 1/2 cup cottage cheese onto each slice of sourdough bread.
3. Transfer slices into fryer basket. Cook about 7 minutes, or until cottage cheese is golden, bubbly and lightly set.
4. Remove toast from air fryer. Drizzle 1 teaspoon hot honey and 1 teaspoon chili crunch over each slice and serve.

Nutritional information per serving: 295 calories; 38 g carbohydrates; 19 g protein; 6 g fat.

SOURCE:
MULU Cottage Cheese

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