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Recipe, Preparation, Serving, Food Cooking Menu

 

The Other Side Of Mexican Cooking

High-quality bell peppers, summer squash and cucumbers may not have arrived in the farmer's markets yet, but they're crisp, fresh and abundant at the supermarket--and most likely imported from Mexico.

The Other Side Of Mexican Cooking

High-quality bell peppers, summer squash and cucumbers may not have arrived in the farmer's markets yet, but they're crisp, fresh and abundant at the supermarket-and most likely imported from Mexico.

Many people don't realize that Mexico exports far more than just chiles, avocados, tomatoes, limes and other produce you think of as being in Mexican food. Bell peppers in several colors, summer squash in many varieties, and different varieties of cucumbers are just as commonly available from our warm and sunny neighbor to the south.

Mexico has exported high-quality produce to the U.S. for more than 100 years. All Mexican produce undergoes strict quality and safety assurances before it crosses the U.S. border, so you can know it's safe and fresh. Plus, it's healthy: Red, yellow and orange bell peppers are high in beta-carotene and vitamin C. Standard-sized cucumbers are just 39 calories each. And yellow squash and zucchini are an excellent source of magnesium.

Try these vegetables in salads this month, or sliced on sandwiches, or in a stir-fry. You can even use summer squash and red bell peppers in your salsa.

Zucchini & Red Pepper Salsa

2 pounds zucchini (look for small to medium ones)

2 medium red bell peppers, seeded and cut into a small julienne

1/2 cup peeled, seeded and diced cucumber

2 tablespoons finely chopped red onion

2 serrano chiles, seeded and minced

1 tablespoon olive oil

1 tablespoon fresh lime juice

1/2 teaspoon salt, or to taste

2 tablespoons chopped cilantro

Trim and dice zucchini, and place in a medium bowl. Add julienne of red pepper, cucumber, red onion and chiles. Dress with olive oil, lime juice and salt, and toss to incorporate. Gently stir in cilantro and serve with yellow or blue tortilla chips, round slices of jicama, or thin slices of French bread. Makes 8 servings.

 

Trends in Recipe, Preparation, Serving, Food Cooking Menus and Cooking: Local with a Global Twist

Home cooks are discovering that cooking with locally grown fresh foods opens the door to a world of cuisines.

Butter, Recipe, Preparation, Serving, Food Cooking Menus, produce, fruit, vegetables, cooking, fresh food, fresh fish, seafood, meat, dessert

Our society's growing consciousness about the impact of our actions on the planet's health and well-being is being felt in the kitchen. Increasingly, the trend in Recipe, Preparation, Serving, Food Cooking Menus and cooking revolves around finding ingredients that are produced locally. Home cooks are recognizing that fruit and vegetables grown in other states and other countries gobble up energy to package and transport them to market. This leaves a big carbon footprint - a consequence that a growing number of families wish to avoid.

As a result, shoppers are seeking out fresh food and produce that is locally grown. For some, this means regularly visiting farmers markets; for others, it means inquiring about the source of fresh food at the grocery store. Many others have the desire to take steps toward finding Recipe, Preparation, Serving, Food Cooking Menus and cooking with fresh produce and other ingredients, but aren't sure where to begin.

Thank goodness for the Internet! For those ready to take the first steps, there is an abundance of information available on the Web. Armed with this information, shoppers can learn how to buy fresh produce, discover the types of produce that are in season, read articles about fresh food, and find Recipe, Preparation, Serving, Food Cooking Menus to prepare everything from delectable fresh fish, seafood, and meat dishes to delicious vegetable courses and dessert treats.

Moreover, home cooks are discovering that cooking with locally grown fresh foods opens the door to a world of cuisines - literally. Today's Recipe, Preparation, Serving, Food Cooking Menus and cooking trends put a global twist on fresh ingredients. If you're in the mood for Asian food, for example, you don't have to dine out. Instead, you can use the Web to research Asian food culture and find Recipe, Preparation, Serving, Food Cooking Menus that are easy to make at home. Likewise, resources for French food, German food, Italian food, and Mexican food are only a few mouse clicks away.

Vegetarians and those who are health-conscious are truly embracing these Recipe, Preparation, Serving, Food Cooking Menus and cooking trends. In the past several years, natural and organic foods have been finding their way onto grocery store shelves, and stores that specialize in fresh and natural foods are now a staple in virtually every city. Whether you adhere to a raw food diet or are simply trying to cut back on butter or sugar, you can more easily find the foods that you need.

At its best, cooking is an adventure. It's fun to experiment with different herbs and spices, and to prepare your favorite foods in a new way. Combining local, fresh foods with global Recipe, Preparation, Serving, Food Cooking Menus and cooking techniques is a great way to keep your cuisine interesting and tasty.

No one would argue that eating only locally grown foods can be a challenge. After all, it would be difficult to find fresh fish and seafood if you live in the desert, or unearth a source for locally churned butter if you live in a fishing village. Just keep in mind that perfection needn't be the goal; even incremental changes in the way we think and shop will help the planet. And, with the plethora of information about Recipe, Preparation, Serving, Food Cooking Menus and cooking that is available on the Web, putting a global twist on local ingredients can put the adventure back in dining!

 

Multi-Grain Pastas Provide Delicious Ways To Add Whole Grains To Your Diet

Say good-bye to grit. Replacing regular pasta with a whole grain variety no longer means sacrificing great taste. The new generation of multigrain pastas offers whole grain nutrition with delicious taste and texture.

Multi-Grain Pastas Provide Delicious Ways To Add Whole Grains To Your Diet

Say good-bye to grit. Replacing regular pasta with a whole grain variety no longer means sacrificing great taste. The new generation of multi-grain pastas offers whole grain nutrition with delicious taste and texture.

"Whole grains are critical to a balanced, healthy diet, as evidenced by the FDA's new dietary guidelines," said Lisa Sasson, a clinical assistant professor at New York University's Department of Nutrition, Food Studies and Public Health. "The good news is that health-conscious parents have more ways to incorporate whole grains into their families' diets. Multi-grain pasta, which is versatile and economical, is ideal for consumers who want to prepare quick and nutritious meals that even kids will love."

Containing more than 80 percent whole grains, one serving of the multi-grain pastas from Mueller's, Golden Grain and Heartland provide 100 percent of the USDA daily recommendation of whole grains and are certified by the American Heart Association. Available in penne, rotini and spaghetti shapes, their subtle toasty and nutty taste complements both white and red sauces. Here are some ways to enjoy them:

Spinach Rotini Salad

12 oz Mueller's, Golden Grain or Heartland Multi Grain Rotini

4 oz fresh baby spinach

1/2 cup Parmesan cheese

1/2 cup Italian dressing

3/4 cup tomatoes, diced

4 oz regular or turkey pepperoni, julienned

8 oz cheddar cheese, shredded

salt and pepper to taste

Cook rotini per package directions. Rinse with cold water and drain. Combine all remaining ingredients in a large mixing bowl. Add pasta and mix well.

Confetti Penne Pasta

12 oz Mueller's, Golden Grain or Heartland Multi Grain Penne

1/3 cup olive oil

1 Tbsp chopped garlic

3/4 cup red bell pepper, diced

3/4 cup celery, diced

1 cup fresh mushrooms, sliced

2 tsp lemon pepper seasoning

2 cups broccoli florets, cut small and cooked

1 lb cooked boneless, skinless chicken breast, diced

1 cup chicken broth

Cook penne per package directions. Drain, cover and set aside. In large skillet, heat oil and add garlic, red pepper, celery, mushrooms and lemon pepper seasoning. Cook until tender, about 5 minutes. Add cooked pasta, broccoli, chicken and broth to skillet. Toss to heat through and serve immediately.

Baked Spaghetti Supper

12 oz Mueller's, Golden Grain or Heartland Multi Grain Spaghetti

1/3 cup olive oil

3 cloves garlic, minced or 1 tsp garlic powder

1 medium onion, chopped

2 bell peppers, chopped

1 Tbsp dried basil

6 cups tomato spaghetti sauce

1/2 lb cooked turkey sausage, sliced

2 cups Mozzarella cheese, shredded

1 cup Parmesan cheese, grated

Cook spaghetti according to package directions. Drain, cover and set aside. Preheat oven to 350ºF. Heat oil in large skillet on medium heat. Add garlic, onion, peppers and basil. Saute 3 minutes. Add sauce and sausage. Simmer 5 minutes. Spread 1 cup of the sauce mixture into bottom of a 13" x 9" baking dish. Layer half of the spaghetti, half of the remaining sauce mixture, 1 cup Mozzarella cheese and 1/2 cup Parmesan cheese. Repeat layering. Bake for 15-20 minutes. Let stand 10 minutes before serving.

Multi-Grain Spinach Rotini Salad




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