A Hometown Memorial Day

1 Comment | Written on May 31, 2010 at 5:00 am , by Kristina Vanni

Early this morning, before I started cooking for the day, I took a trip to the town square in my hometown of Libertyville, IL.  Every Memorial Day our local chapters of the VFW and the American Legion are up at dawn to line the streets with American flags.  With the morning sun it looks like a red, white and blue hug embracing our Midwestern town.

Then I headed to our local cemetery to visit our memorial dedicated to our residents who have fought and died for our freedom.

This drive around town was a reminder that Memorial Day is more than just a day off of school or work, a reason to BBQ, or the kick off to summer, but a day to honor and remember those who serve our country.

Today as you gather with friends and family for a BBQ or picnic, I wanted to offer  a healthier version of a Memorial Day tradition, potato salad.  This recipe is packed with veggies and uses light salad dressing instead of full-fat mayo.  You can enjoy the rich creaminess with less than half the fat!

Also, you will notice in the photo that instead of serving on paper, plastic or styrofoam disposable serve ware, I used bamboo!  It is an eco-friendly alternative and you can sit back, relax and really enjoy your party, knowing that clean up will be a snap and won’t harm the environment.  Bamboo is truly one of the most remarkable resources on Earth.  It is naturally anti-microbial, therefore stops bacteria from growing. It is also one of the strongest yet lightest materials around, perfect when toting a picnic to the park!  Happy Memorial Day!

VEGGIE POTATO SALAD

1 1/2 pounds round red potatoes, cut into 1/2-inch cubes

1 cup fresh green beans cut into 2-inch-long pieces

2 cups broccoli and/or cauliflower florets

1/2 cup coarsely shredded carrot

1/2 cup bottled reduced-calorie ranch salad dressing

1/4 teaspoon black pepper

1.  Place cubed potatoes in a large saucepan; add enough lightly salted water to cover.  Bring to boiling; reduce heat.  Cover and simmer for 5 to 7 minutes or just until tender.  Drain well; cool.

2.  In a small saucepan bring a small amount of lightly salted water to boiling.  Add green beans; return to boiling.  Cover and cook about 3 minutes or until crisp-tender.  Drain; rinse with cold water.

3.  In a very large bowl combine cooked potatoes, green beans, broccoli and/or cauliflower, and carrot.  Add salad dressing and pepper; toss to coat.  Cover and chill for 4 to 24 hours.  Makes 8 (1-cup) servings.

Nutrition Facts – Calories:  108, Total Fat:  3 g (0 g saturated fat), Cholesterol:  5 mg, Protein:  3 g, Carbohydrate: 18g, Fiber:  3g, Sodium 179 mg, Exchanges:  1 starch, 0.5 vegetable, 0.5 fat

Memorial Day Picnic

No Comments | Written on May 28, 2010 at 5:00 am , by Kristina Vanni

Who’s ready for the long weekend?  Memorial Day is the official kick-off to summer and there is no better way to celebrate the sunny skies and warmer weather than with a picnic!  So grab a blanket, slather on the sunscreen and pack up this easy and delicious Memorial Day Picnic Basket.

No picnic is complete without an amazing sandwich.  I love this recipe for Picnic Roast Beef Sandwiches because they are super easy and incredibly flavorful.  Then I like to create a beautiful fruit salad with all of my favorite berries, melons and grapes.  For dessert I simply used prepared sugar cookies and sandwiched them with a layer of lemon curd.  You could also make cookie sandwiches with peanut butter, Nutella, or your favorite jam.   Finally, don’t forget a nice bottle of wine for your Memorial Day Picnic!

PICNIC ROAST BEEF SANDWICHES

1/2 cup sour cream

1 Tablespoon dry onion soup mix

1 Tablespoon prepared horseradish

1/8 teaspoon pepper

8 slices rye or pumpernickel bread

1/2 pound sliced roast beef

lettuce leaves

In a small bowl, combine the first four ingredients; mix well. Spread 1 Tablespoon on each slice of bread. Top four slices of bread with roast beef and lettuce; cover with remaining bread.

Homemade Condiments

No Comments | Written on May 27, 2010 at 5:00 am , by Kristina Vanni

Everyone loves to dress up burgers and hot dogs with their favorite condiments, but Better Recipes member Dawn Viola has taken condiments to a whole new level!  She is a food writer, recipe developer, and the voice behind the food blog, Wicked Good Dinner.

Take a look at her recipes for Homemade Ketchup and Kosher-Style Dill Pickles.  Dawn says, “The neat thing about making your own ketchup is that you control the flavor with simple ingredients. If you like your ketchup with more tang, or a little sweeter, add more vinegar or sugar. If you like a thinner ketchup, drizzle in a bit of filtered water.”

If you are serious about grilling this summer, why not go all out and make your own homemade condiments.  I am so excited to give Dawn’s recipes a try!

HOMEMADE KETCHUP 

3 tablespoons tomato paste

1 tablespoon turbinado sugar

2 teaspoons balsamic vinegar

1/8 teaspoon crushed garlic (about 1/2 small clove)

Water to thin

Salt to taste

In a small bowl, combine the tomato paste, sugar, balsamic vinegar and garlic. Add water, 1/4 teaspoon at a time, until the ketchup is the desired consistency. Adjust seasoning, adding salt to taste, and additional sugar or vinegar. Set aside for 15 minutes and serve. Store covered, in the fridge, for up to 7 days.

KOSHER-STYLE DILL PICKLES

1 English cucumber

1 teaspoon whole black peppercorns

1 teaspoon whole coriander seeds

1/2 teaspoon yellow mustard seeds

2 tablespoons Kosher salt

1 tablespoon dried dill

3 large fronds fresh dill

1 large clove garlic, sliced paper thin

3 tablespoons apple cider vinegar

1 1/2 cups water

Cut the cucumber into 16 spears, approximately 5 – 6″ in length. Place the peppercorns, coriander and mustard into a mortar and pestle and grind into a coarse mixture, just breaking open the pods and releasing their oils and aromas. Place the cucumber spears into a shallow baking dish or container, large enough for the cucumbers to lay flat, but small enough for them to be submerged in the liquid. Sprinkle the salt over the cucumbers, add the ground spices, dill and garlic. Toss to coat the cucumbers. Add the vinegar and water, and set aside for 30 minutes. To serve, remove the pickles from the brine and remove any excess dill or spices before plating. Reserve the liquid for storing leftover pickles in the refrigerator. Store in the refrigerator, in a covered container with brine, for up to 7 days.

Memorial Day Refreshments

No Comments | Written on May 26, 2010 at 5:00 am , by Kristina Vanni

Everyone is firing up the grill for Memorial Day, but what will you be drinking with those burgers and dogs?  This Mint Iced Tea is sweet, cool and refreshing.  I make pitcher after pitcher all summer long!

Mint always reminds me that Spring is here, since it is the first thing to pop up in a garden after cold winter days.  The very smell of mint is refreshing and soothing.  It can be expensive in those little plastic containers from stores, but growing your own only costs pennies.  Mint will return like an old friend every Spring and grows like a weed, so you can always have it in abundance.  It is said that the soothing qualities of peppermint tea aid digestion.  Those little after-dinner mints are given away at restaurants for a reason!  Mint also contains vitamins C and A.  Don’t just use it for making tea; it is wonderful in main dishes and pairs especially well with lamb.

FRESH MINT SWEET ICED TEA

12 cups water

6 tea bags (use tea that is not flavored; I just use plain Lipton tea bags)

1 cup fresh peppermint leaves

3/4 cup granulated sugar

2 cups water

Garnish: lemon slices

mint sprigs

1.  Bring the 12 cups of water just barely to a boil in a large saucepan or Dutch oven.  Remove from heat and add tea bags.  Let stand until cool; remove tea bags.

2.  While tea is cooling prepare mint syrup:  Place the mint, sugar, and 2 cups water in a small saucepan.  Heat to boiling, then reduce heat and simmer for 10 minutes.  Cool completely.

3.  Strain the sugar syrup into the cooled tea; refrigerate until cold.  Pour cold tea into tall glasses with ice.  Garnish with lemon slices and mint sprigs, if desired. Makes about 18 glasses.

Box Tops For Education

No Comments | Written on May 25, 2010 at 5:00 am , by Kristina Vanni

“The more things change, the more they stay the same.” Right now I am visiting my family in my hometown of Libertyville, Illinois, just north of Chicago.  Upon arriving home, I heard that one of my favorite teachers from grade school was retiring this year.  Mr. Savidis was one of those teachers you simply can’t forget, and I wish everyone could be blessed with such a passionate and talented teacher in their lifetime. I knew I had to drop by and say hello before he left!  Back in our 4th grade class, Mr. Savidis assigned us to create a “business” for a project.  We could choose any product we liked, and had to make a business plan, create business cards and then present the product to our classmates.  Even twenty years ago, my love for cooking was apparent when I created “Kristina’s Cookies.”  In a scrapbook, my mom filed away my business cards, personalized apron and even my “first dollar” earned as a culinary professional!

Now, all these years later I am still cooking and, of course, still love to bake cookies.  In fact, I was even lucky enough to be named one of the winners in the “Mix it Up with Betty!” cookie contest from Betty Crocker.  Included in the prize package was a certificate for 1000 Box Tops For Education.  I was thrilled to be able to donate this certificate to my alma matter, Butterfield School, to honor all my outstanding teachers, especially Mr. Savidis.  It looks like that business plan I created back in 1990 worked out well!

The school was thrilled to receive the certificate since the points can be redeemed for cash!  The school library uses the money for their Reading Counts Program.  This program is funded entirely through donations from Box Tops For Education and thanks to Betty Crocker, students will benefit when school resumes in the fall!

Here is the recipe from the Betty Crocker cookie contest.  They are absolutely addictive!  Just remember, if you make the cookies be sure to take a moment and cut off the Box Tops for Education from the package.  You can help give back to a school in your area.  While you are there don’t forget to go back and visit your favorite teachers and give them a big hug!

CHOCOLATE MARSHMALLOW PILLOWS

Cookies:

1 pouch (1 lb 1.5 oz) Betty Crocker double chocolate chunk cookie mix

¼ cup vegetable oil

2 tablespoons water

1 egg

2/3 cup chopped pecans

12 large marshmallows, cut in half

Frosting:

1 cup semisweet chocolate chips (6 oz)

1/3 cup whipping cream

1 teaspoon butter or margarine

1 teaspoon vanilla

½ cup powdered sugar

1. Heat oven to 350°F. In large bowl, stir cookie mix, oil, water, egg and pecans until soft dough forms.

2. On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.

3. Bake 7 minutes. Remove from oven; immediately press marshmallow half lightly, cut side down, on top of cookie. Bake 1 to 2 minutes longer or just until marshmallows begin to soften. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.

4. Meanwhile, in 1-quart nonstick saucepan, melt chocolate chips over low heat, stirring until smooth. Remove from heat. Add whipping cream, butter and vanilla; blend well. Stir in powdered sugar until smooth.

5. Spread frosting over each cooled cookie, covering marshmallow. Let stand until frosting is set.

Ice Cream Shoppe Chocolate Parfaits

No Comments | Written on May 24, 2010 at 5:00 am , by Kristina Vanni

Summer is right around the corner and that means one thing – ice cream!  There is nothing like cooling down with a big scoop of ice cream on a hot summer day.  This easy recipe is a fun way to turn your favorite summer treat into a beautiful parfait.  With just three simple ingredients and a scoop of vanilla ice cream you have a dessert reminiscent of a classic ice cream shoppe.  Kids love it and I like that they can be made in advance and kept in the freezer until you are ready to serve!

CHOCOLATE PARFAITS 

12 ounces semisweet chocolate chips

2 cups evaporated milk

2/3 cup marshmallow cream

Vanilla ice cream

Place chocolate chips and evaporated milk in a medium saucepan over low heat. Cook and stir until chocolate is melted. Remove from heat and stir in marshmallow cream until blended. Alternate layers of chocolate mixture and vanilla ice cream in parfait glasses. Cover with plastic wrap and freeze until serving time. Remove from freezer and let stand about 10 minutes to soften before serving. Garnish with nuts, whipped cream, or cherries, if desired.

Gourmet Lamb Burger

1 Comment | Written on May 21, 2010 at 5:00 am , by Kristina Vanni

This weekend I will be attending the National Restaurant Association Show in Chicago.  In fact, I will be demonstrating recipes on the mainstage at the World Culinary Showcase.  If any Better Recipes readers are in the area, I would love to see you in the audience and meet you in person!  (There will be amazing giveaways and prizes!)  If you can’t make it to Chicago, here is a sneak peek at the recipe I will be preparing.

The recipe was developed for Australian Lamb and Plate Magazine for their “Make Australian Lamb America’s New Favorite Burger Contest.” I was lucky enough to win the casual dining division and will be traveling with them to Sydney and Adelaide in the fall and will even be competing head-to-head with Australian chefs in a burger grill-off!

If you love burgers and are looking to take them to the next level give these gourmet lamb burgers a try!  The unique flavors of North Africa will intrigue your taste buds, and these burgers are fantastic when served with a side of sweet potato fries.  (Hint:  I like to buy the Alexia brand, it is fantastic.  Try dipping your fries into the harissa mayo and it will blow you away!)

TUNISIAN LAMB BURGERS WITH HARISSA MAYONNAISE AND ORANGE-OLIVE-DATE RELISH

BURGERS:

1 teaspoon whole cumin seed, lightly crushed

1 teaspoon whole coriander seed, lightly crushed

1/4 cup Australian Shiraz

1 Tablespoon honey

1 teaspoon ground turmeric

1 teaspoon ground cinnamon

2 pounds ground Australian lamb

1/3 cup finely chopped red onion

2 teaspoons minced garlic

1 teaspoon freshly ground black pepper

Sea salt, to taste (before cooking)

HARISSA MAYONNAISE:

1/2 cup mayonnaise

4 Tablespoons Harissa

2 Tablespoons chopped cilantro

1 teaspoon lemon juice

ORANGE-OLIVE-DATE RELISH:

1 cup chopped Kalamata olives

1/2 cup chopped orange segments

1/3 cup chopped dates

1 Tablespoon chopped cilantro

2 teaspoons olive oil

6 onion hamburger buns

red lettuce

Serve with hot, crispy sweet potato fries

1. For Burgers:  In a small, dry pan, toast the cumin and coriander seeds over medium-low heat until they are toasted and fragrant, about 2 minutes.  Stir in the Shraz and honey.  Bring to a boil over high heat and boil hard for 1 minute; stir in the turmeric and cinnamon.  Set aside to cool slightly.  Crumble the lamb into a large bowl.  Add the red onion, garlic, black pepper, and spice-wine mixture.  Knead together lightly, but thoroughly to distribute ingredients.  Form into 6 patties, about 6 ounces each.  Place on a baking pan, cover with plastic, and refrigerate at least 30 minutes, or as long as overnight.
2. Meanwhile, prepare the mayonnaise and relish.   For mayonnaise, whisk together all mayonnaise ingredients in a small bowl.  Cover and refrigerate until ready to use.  For relish, combine all relish ingredients in a small bowl.  Cover and refrigerate until ready to use.
3. When ready to cook, heat a skillet or grill pan over medium-high heat until very hot, or build a medium-hot fire in a barbecue grill.  Season burgers on both sides with sea salt.  Brush a little olive oil on grill pan or outdoor grill.  Cook the burgers in the skillet, turning once, for 7-10 minutes for medium-rare; or grill outdoors, if desired.  While burgers are cooking, toast the buns in a toaster oven or under the broiler until lightly toasted; or toast them on the outer perimeter of the grill rack outdoors.  When the burgers are done, remove to a warm platter and let rest for several minutes while dressing the buns.
4. To build the burgers, place a bottom onion bun on work surface.  Spread with some of the harissa mayonnaise, top with red lettuce leaves, burger, some of the relish, then bun top, also spread with some of the mayonnaise.  Repeat with remaining burgers.  Serve burgers with sweet potato fries.  Makes 6 burgers.

Into The Heart Of Italy

1 Comment | Written on May 20, 2010 at 5:00 am , by Kristina Vanni

There is just something magical about Italy. The history, the art, and, of course, the food!  Bertolli has been capturing the essence of Italy in their products for years, and recently they captured it on film for their groundbreaking web series “Into the Heart of Italy.”  Acclaimed Chef Rocco Di Spirito, Academy Award winning actress Marissa Tomei and comedian Dan Cortese traveled all around the country on a culinary adventure to unlock the secrets of Italian cuisine.  I found myself engrossed in the webisodes and wishing it was an hour long television show I could tune into every week!

Last week in Los Angeles, Bertolli celebrated the conclusion of the series with a wrap party at the Four Seasons in Beverly Hills.  The star-studded event featured a five course menu at their modern Italian restaurant, Culina, featuring ingredients discussed in each of the Into the Heart of Italy episodes.  Also in attendance were actors celebrating the season finales of some of our favorite shows.  Rob Lowe and Gilles Marini from “Brothers and Sisters”, Drea di Matteo from “Desperate Housewives”, Cheryl Burke and Chad Ochocinco from “Dancing with the Stars” and surprise guest the Dutchess of York, Sarah Ferguson!  Be sure to check out the Better Recipes Facebook page for a gallery of photos from the evening and some shots of our amazing meal.

After watching “Into the Heart of Italy” it is impossible not to be inspired to take an Italian vacation of your own.  In the meantime, Bertolli can instantly transport you to the hustle and bustle of Rome or the quiet hillsides of Tuscany.  Take a look as Rocco gives Better Recipes an exclusive inside scoop on how to cook pasta like a true Italian chef!

Now it’s your turn!  Practice your skills with this simple and delicious farfalle pasta recipe from Bertolli.

FARFALLE WITH HERB-MARINATED GRILLED CHICKEN

Ingredients:
1 lb. boneless, skinless chicken breast halves
1/4 cup Bertolli Extra Virgin Olive Oil
2 Tbsp. balsamic vinegar
1 Tbsp. lemon juice
1 Tbsp. finely chopped fresh basil leaves
1 Tbsp. finely chopped fresh flat-leaf parsley
1 tsp. finely chopped fresh oregano leaves (optional)
Pinch crushed red pepper flakes
1 jar Bertolli Tomato & Basil Sauce, heated
1 box (16 oz.) farfalle or penne pasta, cooked and drained
Directions:
Combine Olive Oil, vinegar, lemon juice, basil, parsley, oregano and red pepper flakes in shallow bowl. Add chicken; turn to coat. Cover and marinate in refrigerator 30 minutes.
Remove chicken from marinade, discarding marinade. Grill or broil chicken, turning once, until thoroughly cooked; slice.
Spoon Sauce over hot farfalle and top with chicken. Garnish, if desired, with additional parsley.
Cost per recipe*: $9.92.
Cost per serving*: $1.98.
*Based on average retail prices at national supermarkets.
Nutrition Information per serving
Calories 550, Calories From Fat 70, Saturated Fat 1.5g, Trans Fat 0g, Total Fat 8g, Cholesterol 55mg, Sodium 680mg, Total Carbohydrates 83g, Sugars 15g, Dietary Fiber 6g, Protein 36g, Vitamin A 15%, Vitamin C 15%, Calcium 10%, Iron 25%

Grazie Mille e Buon Appetito!

Movie Night Popcorn

No Comments | Written on May 19, 2010 at 5:00 am , by Kristina Vanni

It’s time for Family Movie Night! Gather everyone together, pick your favorite flick and make some snacks.  Get ready, because these recipes take your everyday popcorn to the next level!  From the cheesy, south of the border Nacho Popcorn, to the sweet cinnamon in the Snickerdoodle Popcorn, and even the exotic flavors of Spicy Curry Popcorn, you will find something for everyone.  This is an inexpensive and delicious way to start a new family tradition!

NACHO POPCORN

1 Tablespoon canola or olive oil

1/3 cup unpopped corn kernels

1/4 cup unsalted butter

1 Tablespoons taco seasoning mix (from taco mix packet)

1/2 teaspoon ground cumin

1 cup finely grated cheddar cheese

Place oil and corn kernels in popcorn popper.  While corn is popping, melt butter on high in a microwave safe small bowl.  Stir in taco seasoning, and ground cumin.  Place hot popcorn in a serving bowl and drizzle on butter mixture; toss to combine.  Sprinkle with grated cheese and toss again.  Serve immediately.  Makes about 5 cups.

SNICKERDOODLE POPCORN

1 Tablespoon canola or vegetable oil

1/3 cup unpopped corn kernels

1/4 cup unsalted butter

1 Tablespoon granulated sugar

1 Tablespoon ground cinnamon

1/2 teaspoon salt

Place oil and corn kernels in popcorn popper.  While corn is popping, place butter and sugar in a microwave-safe small bowl and melt on high until butter is melted.  Stir to dissolve sugar thoroughly.  Stir in cinnamon and salt until combined.  Place hot popcorn in a serving bowl and drizzle on butter mixture; toss to combine.  Serve immediately.  Makes about 5 cups.

SPICY CURRY POPCORN

1 Tablespoon canola or olive oil

1/3 cup unpopped corn kernels

1/4 cup unsalted butter

1 Tablespoon curry powder

1 teaspoon turmeric

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/8 teaspoon cayenne pepper

Place oil and corn kernels in popcorn popper.  While corn is popping, place butter in a microwave-safe small bowl and melt on high.  Stir curry powder, turmeric, salt, black pepper, and cayenne pepper into melted butter.  Place hot popcorn in a serving bowl and drizzle on butter mixture; toss to combine.  Serve immediately.  Makes about 5 cups.

Sunrise Smoothie

5 Comments | Written on May 18, 2010 at 5:00 am , by Kristina Vanni

Rise and shine!

This recipe is a nutritious way to start the day and has an intriguing twist.  It combines peaches, yogurt, orange juice, and, get this, baby-food! A jar of pureed carrots adds color, a hint of sweetness, not to mention a healthy boost.  The smoothie looks like a bright orange sunrise!

SUNRISE SMOOTHIE  (click here to view and print recipe)

1 (6 ounce) jar pureed carrots (baby food)

1 cup peeled and diced fresh or frozen peaches or apricots

1 (6 ounce) container low-fat vanilla yogurt

2 cups orange juice

Place baby food and peaches or apricots in a blender; pulse until fruit is chopped. Add yogurt and orange juice; puree until smooth.