Foods & Nutrition
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Creative Living with Sheryl Borden Foods & Nutrition 6800 Series Section II Table of Contents Foods & Nutrition Got Kale?........................................................................ I-3 Red Quinoa: Complete Protein....................................... I-4 Fun with Candy Melts ..................................................... I-5 Recipes from Johnny Vee............................................... I-6 G-Free Foodie ................................................................ I-8 Common Questions About Lactose Intolerance ............. I-9 Fall in Love with Dairy Again ........................................ I-10 What Makes Fuel Up to Play 60 Unique?..................... I-11 California Figs.............................................................. II-12 Holiday Recipes & Entertaining ................................... II-14 Homestyle in a Hurry ................................................... II-17 Freekeh Foods ............................................................ II-17 Festive Foods .............................................................. II-18 Guests ......................................................................... II-20 Due to the size of this section, it has been separated into two sections in order for it to be downloaded more quickly. For instance, “Got Kale?” is in Section I on page 3, whereas “California Figs” is in Section II on page 11. California Figs alifornia Figs are the special ingredient that Recipes to try when you get out the barbecue should brings out the chef in all of us. Test your culi- include California Fresh Fig Salsa with Grilled Lamb Cnary prowess using figs, the ancient fruit that Chops or Beef Tenderloin with Fig-Cocoa Glaze and many believe was actually the forbidden fruit in the Mission Fig Steak Sauce. Garden of Eden. Make an extra big batch of that Mission Fig Steak Truly spectacular dishes can be created by adding Sauce or double the serving size of the California just a handful of California figs. Like many people Fresh Fig Salsa. Store them in the fridge and use from around the world, you’ll enjoy cooking with them generously with your favorite proteins all sum- plump, juicy California figs. Naturally sweet Califor- mer long. nia figs enhance flavors and bring the right touch of sweet balance to every dish. End the meal with these delicious crowd pleasers - Spiced Poached Figs with Honey Cream or Warm With Fresh California Figs, the simpler the better! Chocolate Dipper for any summer time dessert. California Fresh Figs and Gingered Mascapone is an easy-to-make first or final course. Prepare it, and Savory Fig and Goat Cheese Tart prepare to impress! with Arugula 1/2 cup Marcona almonds 3/4 cup all-purpose flour, divided 1/4 cup unsalted butter; chilled & cut into small pieces 2 tablespoons honey 1/3 cup fig spread 3 ounces fresh goat cheese, crumbled 2 cups packed baby arugula or mixed salad greens 2 teaspoons balsamic vinegar 2 teaspoons extra virgin olive oil Sea salt and freshly ground Black pepper; to Slice ‘em or dice ‘em! California Figs make classic taste chutneys and jams, and provide the perfect sweet and savory balance to create a new favorite salsa. Process almonds in food processor with 1/4 cup flour Simply Delicious Figs -- So Many Possibilities. until coarse powder. Add remaining flour and process until well blended. Sprinkle butter pieces over mixture Sweet, savory, fresh or dried, sliced, diced, baked, and pulse until puréed or sautéed - there are a lot of ways to enjoy blended. Contin- simply beautiful, simply delicious California Figs. ue pulsing while adding honey Start your next party with Seared Fresh Black Mis- and process until sion Figs or Caramelized Onion, Fig and Goat dough begins Cheese Tarts for a tasty tidbit while you bask in the to form clumps, sun with friends in your backyard. scraping as nec- essary. 12 Preheat oven to 375°F. Press dough into bottom and Rib Eye Steak with Black Pepper, Mis- evenly up sides of a buttered 8- or 9-inch tart pan. sion Figs, Roasted Garlic and Thyme Freeze 15 minutes, until firm. Then, bake at 375°F for 12 to 15 minutes, until lightly browned. Spread a thin Roasted dried California Mission figs and black pep- layer of fig spread evenly onto tart and sprinkle goat per bring a very deep and meaty flavor to spread cheese evenly on top. Bake 8 to 10 minutes longer over sliced steak, while roasted garlic cloves add a until crust is golden brown and goat cheese is soft- somewhat rustic country style to merging flavors from ened. Cool slightly and cut into 8 pieces. subtle sweetness to garlicky to spicy black pepper. To serve, toss arugula with balsamic vinegar and olive 8 dried California Mission figs oil; season with salt and pepper. Divide and top each 1 bulb garlic tart piece with 1/4 cup arugula mixture. Serves 8. 3 tablespoons extra virgin olive oil, divided 1/2 teaspoon coarse salt Fig Vinaigrette 1 teaspoon coarsely ground black pepper 1/2 cup chopped fresh California figs 1 lemon 3 tablespoons extra virgin olive oil 1 thick-cut rib eye steak (16 to 18 ounces) 3 tablespoons sherry, raspberry or white bal- Salt and freshly ground black pepper; to taste samic vinegar 1 bunch fresh thyme sprigs (about 1/2 cup, 1 clove garlic, minced loosely packed) Sea salt and freshly ground pepper; to taste Preheat oven to 350°F. Remove and discard stems Arugula Salad from figs, and cut in half, lengthwise; place in large 4 cups baby arugula ovenproof pan; set aside. Separate garlic into in- 8 small fresh California figs dividual unpeeled cloves, and add to pan along 2 ounces top quality blue cheese, divided with figs, olive oil, 1/2 teaspoon salt and 1 teaspoon 8 strips prosciutto (about 4 inches long by 1 fresh ground black pepper; toss to coat well. inch wide) Roast at 350°F for about 20 minutes or until gar- 2 tablespoons balsamic vinegar lic cloves are soft and fully cooked. Set aside. 1/4 cup pine nuts, toasted Rub steak liberally on all sides with olive oil, salt and Fig Vinaigrette pepper. Prepare a hot charcoal fire and, over hottest Combine figs, olive oil, part of fire, sear steak on both sides. Then, move vinegar and garlic in steak to a cooler area and finish grilling, slowly, for blender or food pro- about 5 minutes on each side for medium rare (145°F cessor and process internal temperature at thickest part) or 10 minutes until smooth. Season to on each side for medium (160°F). Remove from grill taste with salt and pep- and allow to rest for 10 to 15 minutes before slicing. per; cover and store in refrigerator until ready To serve, heat 2 tablespoons extra virgin olive oil in a to serve. skillet over medium high heat. Add roasted fig and garlic mixture and carefully shake the skillet. Add Arugula Salad thyme sprigs and toss or stir until thyme is fragrant, Divide and arrange aru- about 30 seconds. Remove from heat; squeeze gula on 4 salad plates. Starting at stem end, cut figs juice from lemon over all. Cut steak into thick slices in half nearly through but leaving blossom end intact. and fan onto Press 1/2 tablespoon cheese in center of each and serving plat- press halves together. Wrap each fig with prosciutto ter. Spoon fig and secure with toothpick. Grill over high heat 5 min- mixture, along utes, turning frequently, and basting with balsamic with thyme vinegar. As soon as prosciutto is crisp, remove from sprigs and pan grill and arrange 2 figs on each plate. Sprinkle with juices over remaining cheese and pine nuts. Serve dressing on steak; drizzle the side. Serves: 4. 13 with a little extra virgin olive oil and squeeze lemon juice over all. Serve at once. Holiday Recipes & Note: To oven roast the steak: Preheat oven to 350°F. Heat 2 tablespoons olive oil in large oven- Entertaining proof skillet over high heat. Add steak and sear on both sides until nicely browned. Transfer to Thanksgiving Chopped Salad preheated oven and roast about 15 minutes for medium rare (145°F) or a little longer for medium 1 pkg. (about 1 (160°F). Remove from oven and allow to rest pound) Shady about 15 minutes before slicing. Serves: 6. Brook Farms® Turkey Breast Spiced Port Poached Figs with Tenderloins 1 Tbsp. olive oil Honeyed Cream 1/2 tsp. salt 1/4 tsp. black pepper 12 fresh, ripe medium California figs 6 cups chopped 1/4 cup honey radicchio 4 cups port wine 6 cups chopped Pinch of salt romaine hearts 1/4 cup balsamic vinegar 1 cup dried cranberries 2 lemons, zested 3/4 cup bottled balsamic dressing 2 oranges, zested 3 Tbsp. maple syrup 2 whole cloves 1 cup sliced or slivered almonds, toasted 2 cinnamon sticks 3 Tbsp. maple syrup 3 star anise 1 cup sliced or slivered almonds, toasted 8 peppercorns Preheat oven to 350° F. Brush tenderloins with olive Honeyed Cream oil and sprinkle with salt and pepper. Place ten- derloins on a baking pan and bake covered for 30 1/2 cup heavy cream minutes. Uncover and bake until internal tempera- 1/2 cup sour cream ture reaches 170°F, about 20 minutes. Cool turkey 1 tablespoon honey and shred or cut into 1/2-inch cubes. In a large bowl, Mint leaves; for combine turkey, radicchio, romaine and cranberries. garnish Whisk together balsamic dressing and maple syrup, pour over salad and toss gently until combined. Trim thin slice from bottoms of figs; set aside. Com- Transfer to serving bowl and sprinkle with almonds. bine 1/4 cup honey, port, salt, vinegar, lemon and orange zests, cloves, cinnamon, anise, and pep- (This salad is a great way to use roast turkey left over percorns in large saucepan. Heat to boiling; re- from Thanksgiving dinner.) duce heat. Add figs and simmer for 5 minutes. Set aside to cool. Meanwhile, whip creams and 1 tablespoon honey together until fluffy; divide and Turkey Cutlets with Winter Fruit Sauce spoon onto 6 individual serving plates.