Category: Recipes

Master Magical Marinades

August 2, 2016MBEhleCookout, DIY, Food, Recipes

Grilled foods boast inviting flavors that put many diners on the lookout for second helpings. Quite often the magic behind grilled meals lies in the marinade used to give foods that flavorful kick.

Marinades can be used to enhance the flavor of meats, vegetables and poultry. While marinades add flavor, they also may be responsible for some other benefits in grilled foods.

Marinades add flavor

Defined as a savory acidic sauce in which food is soaked to enrich its flavor, marinades help break down fiber and tenderize certain foods. The base of many marinades include vinegar, lemon juice or wine, and marinades can be enhanced with spices, oil and herbs.

It’s important not to let foods sit in marinades for too long, as any alcohol, acid or salt in the mixture can chemically “cook” the food in a process known as “denaturing.” Adhere to timing recommendations when using store-bought marinades, and keep such guidelines in mind when using homemade marinades as well. Many may tell you to let foods sit no longer than four hours. Marinades with citrus juices may require even less time for flavor to penetrate.

The timing of marinade use also will depend on the foods being marinated. Delicate items, such as seafood, may change with regard to texture or color in a matter of minutes.

It’s important to always marinate foods in the refrigerator. Food left sitting out on a counter – even when it’s in a marinade – invites the growth of bacteria. If a recipe calls for marinating at room temperature, continue to marinate in the refrigerator, but extend the length of time you marinate. This helps to prevent foodborne illnesses.

When marinating, use plastic or glass containers so the marinade does not cause a chemical reaction, which may occur if you marinate foods in metal containers. Discard all marinades for raw meats and poultry when the time comes to cook the foods, as leftover marinades may contain bacteria that makes them unsafe to reuse on other foods.

The nutritional benefits of marinating

In addition to flavor, marinades may improve the nutritional value of grilled foods. In 2008, researchers at Kansas State University discovered that marinating meat in antioxidant-rich spice blends can reduce the risk of forming heterocyclic amines, or HCAs, by more than 80 percent. HCAs are harmful, cancer-causing compounds that form when food chars over an open flame at high temperatures. Marinades must be rich in spices to have any HCA-busting properties.

Marinades are a secret weapon in the creation of tasty, tender and healthy foods. They come in quite handy when grilling, and add an extra dose of flavor when cooking over high heat. TF167209

How Bulk Cooking Can Make Meals Easier

July 20, 2016MBEhleAdvice, Cookout, DIY, Grilling, Recipes

Healthy family meals can get lost in the shuffle of busy schedules. Convenience may win out when parents are short on time, and it’s hard not to be enticed by the ease of fast food or the lure of frozen foods. While these options are certainly fine on occasion, there is a more nutritious solution for time-crunched families.

Planning is a big part of enjoying a homecooked meal, and cooking in bulk can help families enjoy more homecooked meals. By thinking ahead about meals, you can more easily enjoy homecooked dinners than if you were to wait until the last minute to think about what’s for dinner.

If bulk cooking is a foreign concept, the following are some resources to help you along.

· Get started by browsing cookbooks, online recipes or speaking with friends and family members about their favorite meals, especially those that may be popular with younger eaters. Concentrate on a specific meal each day. Dinner is the meal many families hope to share, as breakfast and lunch are often eaten outside of the home. Make a list of the ingredients that go into your family’s favorite meals, selecting recipes that use many of the same ingredients.

· Wait until you have a free schedule and ample time to go to the store to shop for all of your supplies. Have a list on hand and check off each item as you find it. Cooking in bulk also means you can buy in bulk. Very often bulk-size foods are discounted, saving you both time and money. Shop for the staples that are needed for most meals, including fresh herbs, cheese, spices, oil, and whatever flavorings your family finds most appealing. Large bags of rice and potatoes also are handy to have available.

· Take advantage of warehouse club membership fees or manufacturer or store coupon deals on multiple buy specials. Buying jumbo-sized packages of food makes more sense when you intend to cook in bulk.

· Clean out the refrigerator and freezer, as you will need plenty of room to store your ingredients, and later, your prepared meals. Figure out when you will be doing the cooking so you know what will need to be refrigerated or frozen once you return from the supermarket.

· Establish a dedicated cooking day. Many bulk cookers cook on the weekend. You may be able to have a spouse or friend take the children for the day so there will be no interruptions.

· Gather all items that need to be chopped or sliced and set them aside. Leave ample time to chop or slice, which can take a lot of time. Use all of your available cooking resources, such as the grill, stovetop, oven, and slow cooker, at once. Then just drop the ingredients in as necessary.

· Have plenty of freezer-safe storage containers on hand. Divvy up the meals into containers and label clearly. Now each day of the week you have a fast meal that can be heated up in no time. Fresh bread and a salad may be the only other components you need.

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Tips for Safe Home Grilling

June 23, 2016MBEhleAdvice, Cookout, Food, Grilling, Recipes, Spring, Summer

Millions of grilling enthusiasts take to their backyards each year to cook delicious foods over an open flame. Grilling is embedded in the history of many cultures, and to this day many people feel nothing beats the savory flavor characteristic of grilled meats, poultry, seafood, and vegetables.

Although many people safely enjoy outdoor barbecues every day, accidents can happen. According to the U.S. Fire Administration, roughly 6,000 grill fires take place on residential property every year in the United States alone. Many grilling accidents can be prevented with some safety precautions and a little common sense.

When grilling, place the grill in a safe location. Grills should be at least 10 feet away from the house when they are in use. Also, keep the grill away from wooden overhangs or other structures attached to the house, such as garages and porches.

Before using a gas grill, inspect it to make sure there are no gas leaks. Ensure hoses are properly connected and that the grill looks in good repair.

Use propane and charcoal grills outdoors only. Never bring such grills into your house, even if it seems like there is ample ventilation. Potentially fatal carbon monoxide can build up quickly.

Keep children and pets away from the grill area. Grills can be knocked over easily, and kids and pets may burn themselves if they bump into a hot grill.

Clean the grill regularly. Grease and fat buildup forms in the tray below the grill and can be quite flammable. By brushing off the grates after each use and periodically removing food and grease buildup, you can prevent flare-ups that may ignite the grill.

Always tend the grill while cooking. Walking away for even a minute may lead to accidents.

Store unused propane tanks upright at all times to prevent leakage. Keep them outdoors and beyond the reach of children. Never smoke near propane cylinders and never move a lit grill.

Keep a fire extinguisher handy in the event of a flare-up. A hose may not prove effective on a grease fire.

It’s also important to emphasize food safety when grilling. Invest in a food thermometer so you can test the internal temperature of foods and prevent foodborne illnesses.

Grilling is a great and flavorful way to cook. But safety must remain a priority when grilling.

TF167219

How to Bake Healthier Treats

June 14, 2016MBEhleAdvice, Cookout, DIY, Food, Recipes

Baking can be a relaxing and rewarding pastime that parents can share with their children. Baking promotes a variety of skills, including the ability to follow instructions and make measurements. Baking also employs mathematics, making baking a rather delicious science experiment. Perhaps one of the few pitfalls of baking is indulging in too many sweet treats when taste testing and then enjoying the fruits of your labors.

But bakers concerned about their health can substitute healthy ingredients when recipes call for foods bakers would prefer to avoid. The following ingredients can make healthy additions to baked-good recipes without sacrificing flavor.

· Whole wheat flour: Flour is at the heart of many baking recipes, including those for cakes, cookies and pies. Refined white flour may not be the healthiest ingredient, so try whole wheat flour, which is full of nutrients and an extra dose of fiber. Fiber can help lower the risk for heart disease and diabetes. Try slightly less than one cup of whole wheat flour for regular flour as a swap if a recipe calls for one cup of flour.

· Fruit puree: When a recipe calls for oil, margarine, butter or shortening, consider replacing such ingredients with fruit purees, which often add moisture and texture just as well but without the same amount of calories. Applesauce and prunes can be helpful in chocolate dishes. Pumpkin or sweet potato are other purees that can add a nutritional boost as well.

· Greek yogurt: Greek yogurt is a powerhouse of protein and flavor with relatively few calories per serving. It can make a super substitution in recipes for things like sour cream, buttermilk or even cream cheese.

· Applesauce: Believe it or not, unsweetened applesauce also can replace some or all of the sugar in a recipe. When doing a 1:1 ratio swap, reduce the amount of liquid in the recipe by 1/4 cup.

· Marshmallow or meringue: Ever check the nutritional information for many store-bought cake frostings? They pack a considerable amount of calories, sugar and fat. Some also are made with hydrogenated oils. Consider using a marshmallow fluff or homemade meringue to top cupcakes or decorate cookies.

· Stevia: Stevia is an herbal plant that grows primarily in South America. Stevia has a long history as a sweetener in that area, and now has become a popular sugar substitute elsewhere. Stevia is an all-natural, no-calorie, no-carbohydrate sweetener. The FDA approved only the purified form of stevia, called stevioside. Remember to check each brand’s sugar-to-stevia ratio to make sure you get the right measurements for your recipe.

· Egg whites: Replace a whole egg in a recipe with two egg whites or 1/4 cup of egg substitute.

· Chocolate nibs: Nibs are processed morsels that do not have the same amount of added sugar as many chocolate chips. Dark chocolate nibs can provide a healthy dose of antioxidants as well.

· Evaporated skim milk: Try evaporated skim milk in place of heavy cream to make whipped cream for a low-fat option.

Baking brings family together, and the treats prepare can make an enjoyable finale to a great meal. With healthy substitutions, any recipe can be altered for the better.

TF162879

Tips for Perfectly Grilled Vegetables

June 9, 2016MBEhleAdvice, Cookout, Food, Grilling, Recipes

One of the highlights of the summer season is the incredible bounty of fresh produce, and grilling these vegetables gives them a smoky, delicious dimension. Chef BBQ Naz, a grilling expert from Broil King, shares some simple tips for flavor perfection.

* When preparing vegetables, slice them to expose as much of the vegetable to the grill surface as you can.

* Coat vegetables with olive oil before placing them on the grill. This will help prevent them from sticking to the grill.

* Use the right tool for the job. Accessories like grill toppers and skewers are perfect for keeping smaller foods like cherry tomatoes and onions from rolling around or falling through the grate.

* Don’t leave vegetables unattended. Vegetables are delicate and can easily overcook if not monitored.

* Grill extras. Leftover grilled vegetables are great in soups, salads, sandwiches and on pizzas and pasta.

When grilling vegetables, consider this popular recipe.

Grilled Zucchini Rolls

Ingredients

3 medium zucchinis, sliced 1/4-inch thick, lengthwise

1 tablespoon olive oil

4 ounces chevre (soft goat cheese), at room temperature

Pinch of freshly ground black pepper

Pinch of kosher salt

2 tablespoons sun-dried tomatoes, oil-packed and minced

1 teaspoon oil from the sun-dried tomatoes

1 teaspoon fresh thyme, minced

2 tablespoons Parmesan cheese, freshly grated

Directions

Preheat the grill on medium.

Brush both sides of sliced zucchini with olive oil and sprinkle with salt. Place on the grill and cook for 4 minutes per side.

When cooked, set on a wire rack to cool.

In a small bowl, combine the chevre, salt, pepper, sun-dried tomatoes, oil and thyme.

Using a small spatula, spread the cheese mixture thinly over one side of the zucchini. Lightly roll the zucchini, and place seam side down on a small, parchment-lined baking sheet. Sprinkle with Parmesan cheese. Place baking sheet on top rack of the grill for 15 minutes.

Remove to a platter and serve.

Additional recipes and a complete vegetable grilling guide can be found at www.broilkingbbq.com.

EL146318

Homemade Ice Cream Makes for the Perfect Summer Treat

May 22, 2016MBEhleCookout, DIY, Healthy, Recipes, Seasonal, Summer

Ice cream is synonymous with summer, when rising temperatures and vacations from school and work call for some refreshing celebration. Those who want to experiment with homemade ice cream may want to consider the following recipe for “Dulce de Leche Ice Cream” from Lou Seibert Pappas’ “Ice Creams and Sorbets” (Chronicle Books).

Dulce de Leche Ice Cream

Makes about 1 quart

2 cups half-and-half or milk

4 large egg yolks

1/2 cup sugar

12 ounces butterscotch chips, divided

1 cup heavy whipping cream

1 teaspoon vanilla extract

Prepare a large bowl or pan of ice water.

In the top of a double boiler, heat the half-and-half over simmering water until steaming. In a bowl, whisk the egg yolks until blended, then whisk in the sugar. Whisk in about half of the hot half-and-half and pour the yolk mixture into the pan of half-and-half. Stir with a silicone spatula or spoon and cook over simmering water for about 8 minutes. Stir in 1 cup of the chips and continue stirring until blended in and the custard coats the back of the spatula, about 2 minutes more. Immediately place the custard pan in the ice bath and stir the custard occasionally until it cools to room temperature. Transfer to a container and stir in the cream and vanilla. Cover and refrigerate until thoroughly chilled, about 3 hours.

Freeze in an ice cream maker according to the manufacturer’s instructions. When the ice cream is almost frozen, add the remaining 1 cup chips and churn until blended in, about 15 seconds more. Transfer to a container, cover and freeze until firm, about 2 hours.

TF147351

5 Simple Tips to Get Dinner on the Table

May 19, 2016MBEhleAdvice, Cookout, Food, Grilling, Organize, Produce, Recipes

The challenge working parents face in maintaining work-life balance is often compared to a juggling act. Finding time together, especially on weeknights when family schedules tend to be hectic, is no small task.

But finding time together, particularly at the dinner table, can pay a host of dividends. According to the Family Dinner Project, studies have linked regular family dinners with higher grade-point averages and self-esteem in children, as well as lower rates of obesity and eating disorders in both children and adolescents.

Cook, writer, activist and mother of two Katie Workman knows full well how difficult it can be to make nightly dinners together part of a family’s routine. But Workman, whose latest book, “Dinner Solved!” (Workman Publishing), provides 100 family-friendly recipes and variations to ensure that everyone at the table is happy, relishes the opportunity to help others make family dinners a fun part of their nightly routines.

“Many of us put so much pressure on ourselves when it comes to family meals,” says Workman. “But when we ease up on that pressure, dinner actually seems to happen more often, and the meals are a lot more fun.”

To help even the busiest moms and dads find time for family dinners, Workman offers the following tips so parents can produce weeknight meals the whole family can enjoy.

1. Less is more

Don’t make yourself crazy trying to master a recipe with an endless ingredient list on a Wednesday night. Weeknight meals don’t have to be perfect or exotic. Even the simplest recipes can make for delicious meals.

2. Change it up

Skip those time-consuming, last-minute trips to the grocery store for missing ingredients by replacing them with something similar that you already have on hand.

3. Elevate your meal from simple to sophisticated

Pairing weeknight meals with the perfect wine can elevate midweek meatballs to something more memorable. Versatile and budget-friendly, Greystone Cellars® wines are approachable and easy to drink. Since 1995, Markham Vineyards has been producing a small amount of Greystone Cellars wines exclusively for the Culinary Institute of America, which receives a portion of the proceeds for each Greystone Cellars bottle sold. Befitting their connection to the CIA, Greystone Cellars wines enhance any meal, making them ideal options for cooks whose weekly meal schedule includes pasta, pork chops and everything in between.

4. Get a head start on prep work

Whenever possible, reduce the stress of weeknight meals by doing some of your meal prep long before dinnertime. Chop veggies for the week on Sunday nights or take a few minutes each morning to gather ingredients for that night’s meal.

5. Make it a family affair

Make weeknight meals more fun by involving the whole family. Parents can let the kids peel carrots or measure rice or perform other age-appropriate activities.

Nightly family dinners help families build stronger bonds, and weeknight meals need not be lavish undertakings. Learn more about Greystone Cellars wines at www.greystonecellars.com.

Delicious and easy-to-prepare, this recipe for “Maple-Barbecue Pork Meatballs” from Katie Workman’s “Dinner Solved!” makes the perfect weeknight family meal. Pile them on rice or couscous or quinoa with a few extra spoonfuls of barbecue sauce for an easy and different weeknight dinner.

Maple-Barbecue Pork Meatballs

Serves 6

3/4 cup panko bread crumbs

1/2 cup barbecue sauce, plus more for dipping if you like

1/2 cup grated peeled apple

1/3 cup minced onion

1 large egg, lightly beaten

Kosher or coarse salt, to taste

1 tablespoon maple syrup

11/2 pounds ground pork

1. Preheat the oven to 375°F. Lightly oil a rimmed baking sheet.

2. Combine the bread crumbs, barbecue sauce, apple, onion, egg, and salt in a large bowl. Add the maple syrup and stir to blend. Add the pork and combine well using your hands, but try not to squeeze the mixture too much. Form 1-inch-round meatballs and place them on the baking sheet.

3. Bake the meatballs until cooked through, 16 to 20 minutes. Serve hot, with extra barbecue sauce on the side.

EL166157

Ice Cream Made at Home! Caramelized Honey Ice Cream

April 14, 2016MBEhleCookout, DIY, Food, Recipes

Ice cream is perhaps one of the most popular foods in the world. While many people visit their local ice cream parlor or grocery store frozen food aisle to satisfy their ice cream fix, this delicious and often decadent dessert can be made right at home. Those who want to try their hands at homemade ice cream should consider the following recipe for “Caramelized Honey Ice Cream With Rosemary and Orange” from Lori Longbotham’s “Luscious Creamy Desserts” (Chronicle Books).

Caramelized Honey Ice Cream With Rosemary and Orange

Serves 6 to 8

1/2 cup honey

2 cups heavy whipping cream

11/2 cups whole milk

2 6-inch sprigs fresh rosemary

5 strips orange zest, removed with a vegetable peeler

8 large egg yolks

1/2 cup sugar

Pinch of salt

1/2 cup fresh orange juice

Honey Caramel Sauce (see below)

Bring the honey to a boil in a medium heavy saucepan over medium heat. Boil for 5 minutes, or until darkened, but not burned, and very fragrant. Remove the pan from the heat.

Bring the cream and milk just to a boil in a large, heavy saucepan over medium heat. Stir in the rosemary and zest, remove the pan from the heat, and let stand, covered, for 15 minutes.

Discard the rosemary and zest. Whisk the honey into the cream mixture and cook, whisking occasionally, over low heat for a few minutes, until well combined and smooth.

Whisk together the egg yolks, sugar and salt in a medium bowl. Slowly pour in the warm cream mixture, whisking constantly. Return to the saucepan and cook, whisking constantly, over medium-low heat until the custard has thickened and coats the back of a spoon; if you draw your finger across it, it should leave a track. Do not let the custard boil or scorch on the bottom; if tiny bubbles appear around the edges, remove the pan from the heat for a few minutes to cool the custard, continuing to whisk.

Pour the custard through a fine strainer set over a large glass measure or bowl. Whisk in the orange juice. Let cool to room temperature, whisking occasionally, then refrigerate, tightly covered, for 3 hours, or until thoroughly chilled, or for up to 1 day.

When ready to freeze, pour the mixture into an ice-cream maker and freeze according to the manufacturer’s instructions. Transfer to a freezer container and freeze for at least 2 hours before serving.

To serve, spoon the ice cream into serving bowls or glasses. Drizzle with the Honey Caramel Sauce, if desired.

Honey Caramel Sauce

Makes about 2 cups

11/2 cups honey

1/2 cup heavy whipping cream

Pinch of salt

2 teaspoons fresh lemon juice

1/2 teaspoon pure vanilla extract

Bring the honey to a boil in a medium, heavy saucepan over medium-high heat. Boil for 5 minutes, or until darkened, but not burned, and very fragrant. Reduce the heat to medium-low and slowly and carefully pour in the cream. Add the salt, bring to a boil over medium heat, and boil for 5 minutes, or until slightly thickened; the sauce will thicken further as it stands.

Add the lemon juice and vanilla and pour the sauce through a fine strainer set over a medium glass measure or bowl. Serve hot or warm, or let cool and refrigerate, tightly covered, for up to 2 months. Serve chilled, or gently reheat the sauce before serving, adding a little water or cream if necessary to thin it slightly. PC15C746

Soda Bread for St. Patrick’s Day

March 17, 2016MBEhleCookout, DIY, Recipes, Seasonal

St. Patrick’s Day provides the perfect opportunity to celebrate Irish culture. Such celebrations are not truly complete without some traditional Irish food, such as the following recipe for “Irish Soda Bread” courtesy of Linda Collister’s “Quick Breads” (Ryland, Peters & Small).

Irish Soda Bread

Makes 1 medium loaf

31/2 cups unbleached all-purpose flour

11/4 teaspoons baking soda

1 teaspoon sea salt

12/3 cups buttermilk (roughly)

Nonstick baking sheet, lightly dusted with flour

Preheat the oven to 425 F.

Sift the flour, baking soda and salt into a large bowl and make a well in the center. Pour the buttermilk into the well and mix it into the dry ingredients with a round-bladed knife or your hands to make a soft, slightly sticky, rough-looking dough.

Turn out the dough on a lightly floured work surface and shape it into a ball. Set the dough onto the baking sheet and gently flatten it so it is about 11/2 inches high. With a table knife, score the dough with a cross. Dust with a little flour then bake for about 35 minutes until a good golden brown. To test if the loaf is cooked, tap underneath with your knuckles. If it sounds hollow, it is ready. If it gives a dull thud, bake it for a few minutes longer and test it again.

Transfer to a wire rack to cool. Wrap well to store or freeze for up to 1 month.

Make Weeknight Meals Healthy and Simple

March 14, 2016MBEhleAdvice, Cookout, Food, Organize, Recipes

Households in which both parents work and kids have school and extracurricular commitments can get a little hectic, particularly on weeknights. Parents who want to prepare nutritious dinners may feel it’s impossible to do so without making elaborate, time-consuming recipes. But there are ways for busy, time-strapped parents to make sure weeknight dinners are both healthy and simple.

· Stock a healthy pantry. When grocery shopping, purchase some healthy nonperishable foods that you can rely on in a pinch. Instead of stocking the freezer with unhealthy yet easily prepared frozen foods that are often loaded with saturated fat, stock your pantry with whole grain pastas. Whole grain pastas are lower in calories and higher in fiber and contain more nutrients than refined white pastas. And once water is boiled, whole grain pastas can be prepared in roughly 10 minutes.

· Rely on a slow cooker. One of the simplest ways to prepare healthy meals that won’t take much time to prepare each night is to use a slow cooker. Set dinner in the slow cooker in the morning before leaving for work, and by the time you arrive home each night you will have a fully prepared, healthy meal ready to be served.

· Make meal prep a family affair. Families who share the responsibility of making dinner on weeknights may find it easier to prepare healthy meals. Younger children may not be able to join in the preparation of too many dishes, but middle school and high school students can help out by chopping vegetables while their parents work on other parts of the meal. Preparing meals can take as much time, if not more, than cooking meals, so making meal prep a family affair can save a substantial amount of time.

· Cook meals in advance. Families who are hesitant to use slow cookers may benefit by preparing healthy meals over the weekend and then refrigerating or freezing them so they can be cooked on weeknights. If you plan to freeze meals prepared in advance, remember to remove them from the freezer the night before and place them in the refrigerator so they are thawed out when you arrive home from work to place them in the oven.

· Choose simple recipes. Trying new recipes is one of the joys of cooking. But trying new recipes on weeknights can be time-consuming because cooks have yet to grow accustomed to each step in the recipe. When looking for new weeknight recipes, look for meals that can be prepared in five steps or less, leaving the more complicated recipes for weekend meals. FP165057

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