Have dinner on the table half an hour after you get home! Women’s Health Magazine has 11 great recipes that are not only quick and easy, but yummy too!
Try out these meals this week:
Apricot Pork Tenderloin
Spicy Lime Tilapia
The Even-Faster Stir-Fry
Seafood and Mushroom Pasta
Thai Chicken and Pasta
Quick Burritos
15-Minute Black Bean Soup
Beef and Broccoli
Roasted Red Pepper Pesto Pizza
Easy Parchment-Baked Halibut
Grilled Salmon with Citrus Salsa
Grocery stores can be confusing. And grocery shopping can really be a chore. However, there are ways to make it easier, and you’ll even end up with more healthy foods in your pantry. Check out these 25 rules to follow the next time you’re in the supermarket:
Monroe, WI (PRWEB) May 20, 2008 — With food prices on the rise across the country, it’s important to get the most flavor and value out of your summer meat purchases. Gary Schwager, President of The Tender Filet, a leading purveyor of quality meats-by-mail, offers beef lovers three simple tips on how to get the most taste from the grill this summer. These helpful hints will assure that every bite of beef tastes as good as–if not better than–the last when grill lovers kick off the summer grilling season this Memorial Day.
1. “When buying beef, look for meat that has been appropriately aged. While you might think aging beef sounds strange, it’s during this process that the juices are absorbed into the meat, enhancing the flavor and tenderizing the steaks.” The Tender Filet consistently ages its beef for 21-28 days to achieve the most tender, flavorful meats available online and by catalog.
When buying beef, look for meat that has been appropriately aged. While you might think aging beef sounds strange, it’s during this process that the juices are absorbed into the meat, enhancing the flavor and tenderizing the steaks.
2. “Another important consideration is the cut–you don’t go just anywhere to get your hair cut and the same goes for meat. Experienced meat buyers know they get more use and flavor out of their beef if it’s cut to restaurant-quality specifications. Most meats found in supermarkets are not cut with that level of care and can be less economical due to increased waste.” The Tender Filet’s average meat cutter has 15 years of cutting experience.
3. “A final tip is to plan meals ahead of time and buy meat in larger quantities to take advantage of deals. For holidays like Memorial Day, we find customers buy in large amounts so they can portion use throughout the summer. To make this easier for our customers, The Tender Filet offers a credit plan with low monthly payments for ease of shopping.”
For more information or to order from The Tender Filet, visit Tenderfilet.com or call 1-800-228-1214 for a catalog.
CHICAGO, May 19 /PRNewswire/ — Whether it’s a peaceful lunch in the country, a lively get-together in a downtown park or an outdoor concert complete with charcuterie — there’s no better companion for a picnic spread than a lovely glass (or plastic cup) of wine.Master Sommelier Andrea Robinson, one of the nations leading wine educators and host of Fine Living TV Network’s “Pairings with Andrea,” says there’s something about wine, picnic fare and the fresh outdoors that brings out the best in each other.
“Wine really is the perfect partner for any kind of picnic spread,” says Robinson. “Since wine is so versatile, it can go with everything from an elaborate cheese platter to a bucket of cold fried chicken. And choosing a wine to take on a picnic can be as easy as grabbing a bottle out of your refrigerator or wine pantry or getting a little more adventurous at your local wine shop.”
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Andrea shares these favorite food and wine pairing suggestions:
-- Picnic on the beach -- Substantial salads, such as Hot and Spicy Shrimp
and Avocado Salad, spooned into wraps or pitas for easy eating is a
great option for a day spent soaking up rays on the beach. Try pairing
your salad with a Sauvignon Blanc, whose richly layered flavors and
floral aromas unfold on the palate.
-- Picnic at outdoor concert or movie in the park -- We know that buttered
popcorn and movies go hand and hand, so treat yourself to gourmet
savory popcorn such as Truffled & Herbed Popcorn and wonderful wine-
friendly cheeses. For the most flexible popcorn pairing, pop the cork
on a Brut sparkling wine, whose lively acidity and yeasty quality are a
great partner to the buttery, toasty taste of popcorn.
-- Picnic on the boat -- For an afternoon dockside boat picnic, it can be
fun to make finger food versions of your favorite entrees, such as
Prosciutto-Sage Chicken "Ravioli" Bites. Round it out with seeded
crackers and savory dips such as hummus and tapenade. Pair it with a
dry Rose, whose tangy character is the perfect compliment to this
picnic meal.
Pick Up and Go Packaging
Grab-and-go wine options are now making it easier than ever to make wine a part of an outdoor gathering. From hip Tetra Paks to practical mini bottles or wine cubes, as wine packaging undergoes an evolution, packing up, carrying and serving a favorite wine is easy, delicious — and stylish.
Andrea dishes out the following tips to ensure a carefree picnic gathering.
-- Chill out -- Chill your wines ahead of time -- even the reds -- so they
don't get too warm in outdoor temperatures. Once you arrive, try
finding some shade to keep your wine out of the sun. There are also
great backpacks, picnic bags and insulated wine jackets with a blue ice
pack or pre-frozen insert that will help keep the bottles cool.
-- Think inside the box -- The new generation of boxed wines makes for a
great choice when dining in the great outdoors, especially poolside or
on the beach, where glass might be an issue. Try Tetra Paks, the soft-
sided, flexible cardboard boxes sealed with plastic screw caps, which
make transporting wine a breeze. Plus the super convenient screw cap
means you won't have to fight with an opener or go searching for that
corkscrew you forgot.
-- Stemware? Anything Goes -- No need to pack your fancy wine glasses.
People tend to get bogged down by lugging around wine glasses or
worrying about breaking them. Truth is any glass will do the trick --
and that includes plastic.
-- Mix and Match -- Single serving wine bottles allow you to mix and match
a variety of wines and food without having to transport several bottles
of wine. It's a great way, too, to offer a different wine pairing with
each course of your picnic spread.
-- How much wine to buy -- Plan for about two glasses of wine per guest
and estimate five glasses per bottle. To determine which kind of wines
to buy for a bigger group, use this formula: 60 percent white wine and
40 percent red wine.
For more information, tips and wine pairing advice, check out wineanswers.com or andreawine.com.
About Wine Market Council
Wine Market Council is an independent, non-profit trade association of grape growers, wine producers, importers, wholesalers, retailers and other organizations affiliated with the wine industry. For more information, visit winemarketcouncil.com or wineanswers.com.
About Andrea Robinson
Andrea Robinson is one of only 16 women in the world to hold the title of Master Sommelier from the prestigious Court of Master Sommeliers. Through her best-selling books, wine course DVD, award-winning television shows, andreawine.com Web site and Health and Eating Well magazine columns, Andrea talks and teaches about wine with hundreds of thousands of wine consumers and professionals each year.
Petersfield, Hampshire, UK (PRWEB) April 17, 2008 — The world’s most expensive coffee has finally arrived in the UK and the high prices charged of over £50 per cup reflect its extraordinary origins.
The coffee is a mixture of traditional Jamaican Blue Mountain Coffee and Kopi Luwak, a bean that comes from south east Asia and is collected off the floor from the droppings of civet cats. The civet cat apparently eats the beans fresh off the plants, partly digests them, and then excretes them in the usual way. It is no surprise that this coffee is rare and costs over £350 per kilo.
We would strongly recommend a coffee machine that is able to cope with the subtle nature of these beans — a fine grind, water temperature of between 85° and 92°, and pressure in the espresso machine in excess of 15 bars would be ideal. This would ensure that every little bit of flavour and its subtlety is extracted from this precious bean.
The digestion process apparently does change the whole nature of the bean to give an entirely different perspective on coffee. Available online and from the top people’s store Peter Jones in Sloane Square, the coffee is said to be dark and very smooth.
Expert coffee maker Bill Brown from Cook Shop Group Armorica is excited about this new arrival.
“It is obviously a very different type of coffee that requires a very special preparation technique,” says Bill. “We would strongly recommend a coffee machine that is able to cope with the subtle nature of these beans — a fine grind, water temperature of between 85° and 92°, and pressure in the espresso machine in excess of 15 bars would be ideal. This would ensure that every little bit of flavour and its subtlety is extracted from this precious bean.”
At the sort of prices mentioned it is no surprise that this coffee has become a big hit with the rich and famous, a new designer label to add to the collection.
DES MOINES, Iowa, April 17 /PRNewswire/ — A recent survey of more than 1,000 chefs across the country reveals: Latin American cuisine is one of the “hottest” ethnic cuisines in 2008(1). Cinco de Mayo, a holiday that historically celebrates the defeat of the French army by the Mexicans at the Battle of Puebla in 1862, has fast become one of America’s most popular occasions for general celebration and entertaining. It is the perfect occasion to bring the dynamic flavor of Latin food to your family’s dinner table.
To help home cooks create their own Latin fanfare at home, the National Pork Board has teamed up with entertaining experts and co-authors of Latin Chic: Entertaining with Style and Sass, Carolina Buia and Isabel Gonzalez, to offer tips for Cinco de Mayo cooking and entertaining.
“Requiring little preparation, pork is the ideal menu choice for Latin cuisine because the wide arrays of cuts are versatile enough to pair with nearly every flavor,” said Buia. “For example, pork chops or tenderloins can be paired with pre-made fruit or vegetable-based salsas and spice rubs with Caribbean and Latin themes.” Pork’s role in New World cuisine dates back to 1539, when Spanish explorer Hernando de Soto landed in Tampa Bay, Fla. with America’s first 13 pigs, beginning a flavorful tradition that we continue to enjoy today.
Delicioso Edible Essentials
“The secret to spicing up mealtime with Latin-style dishes is choosing simple, yet delicious dishes. Pork recipes are the perfect fit — preparation is as easy as uno, dos, tres so you spend less time in the kitchen and more time with your family and friends,” said Gonzalez.
Buia and Gonzalez created two recipes that incorporate the spirited flavor of Mexican street-food fare and require less than 45 minutes in the kitchen:
— Velveted Pork Tacos — a unique and fun alternative to traditional
chicken or beef tacos; the self-serve style of this dish makes it the
perfect choice for feeding the family or a large crowd!
— Pork Medallions with Mirasol and Cherry Cream Sauce — not only do the
moist pork tenderloin medallions meld the piquant bite of Peruvian
Mirasol peppers with the candied hint of dried cherries, but pork
tenderloin is the leanest cut of pork with only 2.98 grams of fat per
3-ounce serving, making it as lean as a skinless chicken breast.
Serve these delicious pork dishes with grilled corn on the cob with chipotle butter or black beans garnished with cilantro.
Fixings for a Fabulous Fiesta
In addition to eating with zing, set the mood for your Latin-infused dinner by creating a fun atmosphere with these do-it-yourself decor tips from Buia and Gonzalez.
— Charming Centerpieces — For a truly special table presentation, place
several de-stemmed Hibiscus flowers in large, shallow bowls filled with
water. Hibiscus flowers are everywhere in Mexico and are often found
growing in front and back yards.
— Enjoyable Ambiance — Play some regional music and decorate with
festive lights to create the perfect Latin setting.
— Tricks and Treats — Close the night with a pinata for a truly
memorable fiesta, for adults and kids alike!
These recipes and entertaining tips are perfect for Cinco de Mayo (May 5), Mexican Independence Day (Sept. 16) or any occasion throughout the year.
For more inspirational recipe ideas and Latin American entertaining tips, visit TheOtherWhiteMeat.com. Photography for the recipes mentioned above are available for download within the Internet Press Kit and/or upon request.
(1) National Restaurant Association. “What’s Hot, What’s Not” chef
survey, Dec. 2007 (survey addressed hot cuisine for 2008)
CARROLLTON, Texas, March 17 /PRNewswire/ — After a nationwide contest to determine the Ultimate Pasta Recipe, an entree inspired by Elizabeth Morath, a 45-year-old insurance specialist from Amherst, New York, will be featured at over 600 US T.G.I. Friday’s® restaurants beginning today.
Morath’s recipe was judged to be the best of the best on Food Network’s “Ultimate Recipe Showdown,” a six-week series featuring America’s greatest home cooks battling head-to-head for $25,000, culinary supremacy and a spot on T.G.I. Friday’s menu.
“This is a perfectly fresh, chilled pasta salad and the warm, crispy eggplant will blow your taste buds away,” said Scott Randolph, senior director of culinary, R&D for T.G.I. Friday’s. “It’s the ultimate blend of crispy, tangy and fresh.”
Randolph and his R&D team were challenged to transition Morath’s “Summer Eggplant Salad” into a dish that would fit a strategic need for the Friday’s menu without sacrificing the spirit and flavors of the original recipe.
Friday’s “ultimate” result: Caprese Lasagna Salad, curly lasagna noodles tossed with tomatoes, Mozzarella, basil and an Herbed Vinaigrette served on a bed of warm, crispy breaded eggplant.
“We are committed to bringing our guests the best tasting food in casual dining,” said Mike Archer, president and chief operating officer of T.G.I. Friday’s USA. “We now feature five best-in-class recipes as determined by food experts from Food Network that you can experience only at Friday’s.”
In addition to the Caprese Lasagna Salad, Friday’s is featuring the following winning recipes from the show’s respective category winners:
Ultimate Chicken, by Amparo Alam, a 51-year-old Wal-Mart bakery worker and full-time mom from Syracuse, Utah: Peruvian Herb-Roasted Chicken, a roasted half-chicken seasoned with a lime, garlic, cumin and herb rub and served with sweet potato fries and a spicy Aji pepper sauce for dipping.
Ultimate Burgers, by Kristine Snyder, a 47-year-old professional harpist from Kihei, Hawaii: Ahi Tuna Ciabatta Burgers, two mini Ahi tuna burgers served on ciabatta with lettuce, tomatoes, green onions and Anaheim Chili sauce and served with a side of field greens tossed with Italian vinaigrette.
Ultimate Comfort Food, by Ivan Aviles, a 39-year-old general manager at Chili’s from Holtsville, New York: Chipotle Grilled Steak Sandwich, tender Cajun-rubbed skirt steak served on toasted ciabatta with a blend of Colby and Monterey Jack cheeses, roasted plantain slices, lettuce, tomato, onion & Chipotle mayo, served with crispy onion rings.
Ultimate Cakes, by Janice Kollar, a 57-year-old singer/songwriter from Atlantic Highlands, New Jersey: Dark Chocolate Cupcake Duo, two rich dark chocolate cupcakes topped with layers of creamy chocolate frosting and sprinkled with dark chocolate chips.
Food Network’s “Ultimate Recipe Showdown,” hosted by Marc Summers and Guy Fieri, features 54 original recipes, whittled down from thousands of submissions, divided into six categories — Burgers, Chicken, Comfort Food, Pasta, Cakes, and Cookies. Every Sunday at 9 pm ET/PT, nine finalists compete under the lights and in front of an enthusiastic crowd to make the most delicious version of their recipe. A panel of judges including Katherine Alford (Director, Food Network Test Kitchen), Kerry Simon (chef and partner at SIMON LA, Simon at Palms Place and CatHouse at the Luxor) and Russ Parsons (Food Columnist, The Los Angeles Times) then score each dish on creativity, appearance, ease of execution and taste. The show’s season finale airs this Sunday, March 23 at 9pm ET/PT.
Carlson Restaurants Worldwide Inc., the parent company of T.G.I. Friday’s Inc., is a privately held company owned by Minneapolis-based Carlson, a world leader in the hospitality, travel and marketing industries. As of March 2008, Carlson Restaurants Worldwide owns, operates, franchises or licenses more than 1,000 restaurants in 60 countries. For more information, visit http://www.fridays.com.
LOS ANGELES, CA–(Marketwire - March 14, 2008) - GO3, an associated company of Findus Ltd., a leading supplier of premium quality frozen meals and fish in the United Kingdom, announced the launch of its GO3 line of healthier-for-you and family-friendly products in partnership with international soccer star David Beckham. Omega-3 fish oil supplements for adults and children, the first in a series of GO3 brand products to be introduced in the U.S. market, are now available for purchase online at www.go3.com.
According to the Center for Disease Control, an estimated 17% of U.S. children are overweight or obese, driven by inactivity and poor eating habits. GO3 Omega-3 fish oil supplements will help American consumers address growing concern over getting enough beneficial Omega-3 oils in the diet which has been shown to improve circulation, learning and concentration as well as promote healthy joints and skin. GO3 Omega-3 fish oil supplements for adults are developed from a 100-year-old Norwegian recipe derived from anchovy and sardines and made from fish meat.
Helping to introduce a line of family-friendly health supplement products to American consumers, David Beckham has teamed up with GO3 to help motivate kids and families lead more active and healthy lifestyles. As a firm believer and supporter of healthy living habits on and off the field, Mr. Beckham was attracted to the GO3 product line because of the company’s commitment to offering a range of family-friendly, healthy lifestyle products.
Pricing and Availability
A 30-day supply of GO3 Omega-3 fish oil supplements, in unique adult and junior formulas, are available for $21.95. Shipping and handling plus applicable sales tax will be added based on order size and state of residence. GO3 Original Omega-3 fish oil supplements are available in packages of 60 individually-sealed capsules made from vegetarian-friendly fish gelatin. GO3 Junior Chewable Omega-3 fish oil supplements are available in packages of 60 individually-sealed capsules. Each chewable strawberry flavored capsule is enclosed in fun soccer field-illustrated blister packaging.
For easy online shopping and more information on GO3, as well as helpful information about consumer health topics and fun, family activities to promote higher physical activity levels and better food choices, visit: http://www.go3.com.
PARSIPPANY, N.J., Feb. 5 /PRNewswire/ — Cooking intensely delicious food with one of People magazine’s “Sexiest Men Alive,” could be a reality for five creative home chefs. Green & Black’s®, a best-selling organic chocolate brand, announced today a call-for-entries for the Green & Black’s Chocolate Challenge. Home chefs across the country are invited to showcase their love of organic chocolate by submitting an original five ingredient or less recipe that incorporates at least 2 ounces of Green & Black’s chocolate, a photo of their prepared dish and an essay on their growing taste for organic and how their recipe wows their family and friends, for a chance to win a cooking session with Curtis Stone, host of the “Take Home Chef,” which appears on TLC. Five winners will receive a cooking session with Curtis in New York City, starting with a shopping adventure at gourmet New York City markets in search of fresh, organic ingredients and ending by enjoying their delicious meal together. Winners will also receive tickets to the James Beard Foundation Awards, the Oscars of the food industry.
With similar philosophies and passions for using the best ingredients, Green & Black’s and Curtis Stone are encouraging home chefs to heat up their kitchens with organic and natural ingredients. Curtis will share tips designed to inspire people to create their own 5-ingredient or less organic recipes on the Green & Black’s Web site (www.greenandblacks.com) through April 21, 2008.
“I love Green & Black’s because their chocolate is made with the finest organically grown cocoa beans that give it this intense, unmistakable flavour,” said Curtis Stone. “Great food is one of life’s best pleasures, so get in the kitchen and show us how you cook, create and celebrate! I can’t wait to see everyone’s recipes and spend a day shopping and cooking with the five winners.”
In addition to getting a chance to win a cooking session with Curtis Stone and tickets to the James Beard Foundation Awards, Green & Black’s Chocolate Challenge entrants will help cocoa farmers in Belize. For each valid entry received, Green & Black’s will build on its existing relationship with the Toledo Cacao Growers’ Association in Belize by supplying the members of its cooperative with funds to plant and grow to maturity one hardwood tree. These hardwood trees, as part of a reinvestment in the indigenous rainforest, will help provide the necessary shade to shelter the farmers’ cocoa trees and allow them to thrive, providing greater economic opportunities for these farmers in Belize.
Since its founding in 1991, Green & Black’s has been a pioneer of organic chocolate. Green & Black’s believes that making its chocolate organically is the right thing to do to bring out the signature intensity and flavor in its cocoa beans, allowing Green & Black’s chocolate to taste the way it was meant to — deep, fruity and full. Today, Green & Black’s produces 12 delicious organic chocolate bar varieties including: Dark 85%, Dark 70%, Milk, White, Almond, Hazelnut & Currant, Cherry, Mint, Caramel, Ginger, Maya Gold and Espresso.
“Great cuisine starts with great ingredients, so we’re excited to see the creativity home chefs will display in their recipes and learn about their growing taste for organic ingredients,” said Elizabeth Cheng, Director of Marketing, Green & Black’s. “Green & Black’s has an intense flavor that is great in recipes in addition to being a delicious standalone treat, especially when presented as a flight of chocolate from light to dark. So, we encourage people to stretch their culinary skills and send us their best creations.”
Visit www.greenandblacks.com to enter this nationwide contest between February 4 and April 21, 2008.
NEW YORK, Jan. 21 /PRNewswire/ — American consumers are experiencing the biggest jump in food prices in 17 years. As the cost of milk, eggs, meat and produce rise, consumers are starting to feel the pinch, but there is a silver lining.
Skyrocketing wheat prices caused by a global supply shortage have forced manufacturers to raise prices for the first time in several years, yet pasta remains among the most economical and versatile foods available, according to the National Pasta Association (NPA), the trade association of the United States pasta industry.
The average price of a one pound box of pasta — enough to provide two meals to a family of four — is $1.20. More so, when taking additional ingredients, such as pasta sauce into consideration, the cost of a pasta meal is still about $3.05 or just $0.76 per serving.
In addition, data shows that the price per pound of pasta has previously increased only $0.07 since 2003. This compares to $0.55 per unit increase for packaged rice and a $0.24 per unit increase for frozen potatoes — something Americans may heed in the onset of a possible recession. Additionally, according to The Bureau of Labor Statistics, in just one year, the average retail price of a dozen eggs went up 38% to $1.86; a gallon of milk rose 30% to $3.90; and whole-wheat bread rose 12% to $1.78 per pound, meaning a 24-ounce loaf of bread now costs about $2.67.
“Pasta continues to be among the most affordable foods available and unlike other staples, such as butter, flour and milk, which have also experienced recent price increases, pasta makes a meal,” said Chris Bradley, chairman of the National Pasta Association. “Not only is it inexpensive, pasta is healthy, convenient and popular with virtually every member of the family.”
Consumers may visit www.ilovepasta.org for over 200 pasta meal recipes, as well nutritional information and the latest news.
About the National Pasta Association:
Founded in 1904, the National Pasta Association is the trade association for the United States pasta industry, with members including the manufacturers, industry suppliers and allied industry representatives. The NPA provides leadership to the industry on public policy issues, serving as its voice in Washington, D.C. NPA also forges alliances with key organizations, monitors and addresses technical issues, and organizes events and seminars for the industry.
