Fitness Friday #5 Chuck Wagon Chili Mac

1 Comment | Written on March 16, 2012 at 5:00 am , by Kristina Vanni

Thanks for joining me once again on this “Fitness Friday!”  The half-marathon training is in full swing and I am learning more and more about my abilities every week.  I have discovered that I prefer more targeted “interval training” rather than my usual “run like crazy, burn out and walk the rest of the way” training.

Does anyone know if there is an app or maybe a fancy pedometer that will somehow beep or alert you every 1/10th of a mile?  I am looking for some sort of tool to keep track of my intervals.  Any advice would be amazing!

Now, let’s talk food…

As much as I would love to be one of those people who survive off of kale and Greek yogurt, sometimes my body just craves pasta.  Who says you can’t eat healthy while still enjoying some of your favorite comfort foods every once in a while?  I call this recipe the “lean cowboy” Chuck Wagon Chili Mac.

With a few easy substitutions this easy meal is not only a crowd-pleaser, it is also packed with veggies, fiber, and protein.  I used whole wheat pasta (you could also substitute quinoa pasta, another one of my favorites!) as well as no-salt-added tomatoes and a dash of reduced-fat cheddar cheese.  All the pleasure of a traditional chili mac without weighing you down.

Chuck Wagon Chili Mac  (click here to view and print recipe)

8 ounce uncooked whole wheat wagon wheel (or your favorite shape) pasta

1 pound lean ground turkey

3/4 cup chopped green bell pepper

3/4 cup chopped onion

1 can (14 1/2 ounces) no-salt-added stewed tomatoes

1 can (8 ounces) no-salt-added tomato sauce

1/2 teaspoon ground black pepper

1/4 teaspoon ground allspice

1/2 cup shredded reduced-fat  Cheddar Cheese

Preheat oven to 350 degrees F.  Cook pasta according to package directions.  Rinse and set aside.

Spray large nonstick skillet with nonstick cooking spray.  Add ground turkey, bell pepper and onion; cook 5 minutes or until meat is no longer pink, stirring frequently.

Stir in tomatoes, tomato sauce, black pepper and allspice; cook 2 minutes.  Stir in pasta.  Spoon mixture into 2 1/2 quart casserole.  Sprinkle with cheese.

Bake 20 to 25 minutes or until heated through.  Makes 6 servings.

As always, I wanted to leave you with an inspirational quote to carry with you throughout the weekend.  Seize the day, live in the moment, eat pasta…

Fitness Friday #4: Farro, The Ancient Grain

6 Comments | Written on March 9, 2012 at 5:00 am , by Kristina Vanni

Welcome to another installment of “Fitness Friday” tracking my journey as I train for the More/Fitness Half-Marathon in April.  This week was fun!  Especially since I was able to work out at a fantastic gym near my parents house in the Chicago area.  I love gyms with indoor running tracks.  A nice soft surface and no sunburn!

So far the distances aren’t too far, so I have started to keep track of my times in an effort to guesstimate how long it will take me to complete all 13.1 miles.  But you know what?  I am not going to let that number on the clock bother me.  I know I am not fast, I won’t be a leader in my age group, I am in this to cross that finish line!

Yesterday for lunch I made one of my favorite whole grain salads.  This dish is flavorful, filling and a fun way to enjoy an ancient grain – farro.  This is a great post-workout meal.  It also is perfect for a brown bag lunch as it can be enjoyed warm or room temperature.

One of the most intriguing culinary trends emerging in the past few years has been the popularity of “ancient grains” such as quinoa, kamut, spelt, amaranth, buckwheat and farro. These hearty, nutrient-rich whole grains add unbelievable texture to recipes. If you are looking to break out of a pasta or rice rut, why not give one of these “ancient grains” new life in a modern dish.

This simple, yet decadent recipe uses the robust ancient Mediterrenean grain farro, and pairs it with cubes of ricotta salata, a dry salted ricotta cheese that has a sharp, almost tangy flavor.

WARM MEDITERRANEAN FARRO SALAD  (click here to view and print recipe)

1 cup farro, rinsed
2 cups water
1/4 teaspoon salt
1 cup cubed ricotta salata
2/3 cup toasted coarsely chopped walnuts
2/3 cup chopped Italian flat leaf parsley
1/3 cup julienne cut moist-packed sun-dried tomatoes
1 clove garlic, minced
1 Tablespoon chopped fresh oregano or 1/2 teaspoon dried
3/4 teaspoon grated fresh lemon rind

Lemon Oregano Vinaigrette:

3 Tablespoons extra-virgin olive oil
2 Tablespoons fresh lemon juice
2 Tablespoons canola oil
1 Tablespoon white vinegar
1-1/2 teaspoons grated lemon zest
1-1/2 teaspoons Dijon mustard
1-1/2 teaspoons honey
1 small clove garlic
1/4 teaspoon salt
1/4 teaspoon black pepper
1-1/2 teaspoons chopped fresh oregano (or 1/2 teaspoon dried)

Garnish: Sprigs of flat leaf parsley or fresh oregano

1. Place farro, water, and salt in a 2-quart saucepan and bring to a boil over high heat. Reduce heat to low, cover, and simmer until liquid evaporates, about 20 minutes.
2. While farro is cooking, place all remaining salad ingredients except dressing in a medium serving bowl. After farro is cooked, spoon into a colander and let cool for 5 minutes, stirring frequently. Place warm farro in serving bowl with other ingredients and stir to blend.
3. Combine all dressing ingredients except oregano in a blender or food processor. Transfer to a bowl and stir in fresh oregano. (note: if you use dried oregano, you can just add to the rest of ingredients in blender)
4. Add dressing and stir to coat all ingredients. Serve warm or at room temperature. Serves 6.

Every Friday I like to leave you with a quote to think about and take with you into the weekend.  Like I said, I am not going to obsess about my time on this half-marathon journey.  I think time is such a gift and each day we get to choose how we spend it.  How are you going to make every second count?

Previous Fitness Friday Posts

Fitness Friday #1:  Butternut Squash and Parsnip Salad

Fitness Friday #2/3:  Avocado Stuffed with Quinoa Salad

Fitness Friday #2/3: Avocado stuffed with quinoa salad

9 Comments | Written on March 2, 2012 at 5:00 am , by Kristina Vanni

Fitness Friday is back!  This week I have combined week 2 and 3 because last Thursday night my computer decided to go to the big Mac Store in the sky.  It was a sad day when I had to lay it to rest, but I am now the proud owner of a new laptop!

As I round out the second week of training for the More/Fitness Half Marathon I am beginning to realize this might be harder than I anticipated.  So far the runs aren’t very long (yippee!) but it has been a struggle to find the time each day to get in the training.  It is especially hard when I am traveling.  Any advice would be much appreciated.  I am still in the early stages of this journey and I definitely need your support!

The “Fitness Friday” recipe this week also comes from my travels in Peru.  When a salad is this good, it doesn’t feel like health food!

Quinoa Stuffed Avocado  (click here to view and print recipe)

2 cups tri-color quinoa, cooked

1/4 cup red onion, small dice

1/2 cup cucumber, small dice

1/2 cup tomatoes, small dice

2 Tablespoons fresh cilantro, chopped

2 Tablespoons olive oil

1 teaspoon red wine vinegar

1/2 teaspoon salt

4 avocados, halved and pitted

Prepare quinoa according to package directions.  Fluff with a fork and transfer to a large bowl.  Mix in the red onion, cucumber, tomatoes, cilantro, olive oil, vinegar and salt.  Cut each avocado in half and gently scoop out of the shell, keeping it intact.  Scoop the quinoa salad into the center of each avocado.  Serve immediately.

Quinoa is a staple of Peruvian cuisine.  It also just happens to be very “in vogue” right now!  This ancient grain is packed with protein and is gluten-free.  It is actually closely related to species like beets or spinach!  We enjoyed quinoa at just about every meal in Peru, and I never got tired of it.  This salad was one of my favorites.  I chose to make it with “rainbow” quinoa for color, but you can prepare it with your favorite.

Quinoa comes in many different colors and forms.  Black, white, red, or rainbow.  It also comes in flakes (to prepare like oatmeal), or even made into your favorite shapes of pasta!  Whole Foods carries many different options and varieties.

As I continue on this journey to the Half Marathon in April, I have to remind myself sometimes you have to open the door to something new in order to grow and discover.  And sometimes you just have to open the front door and go out for a run…

Once again, I wanted to share a little inspirational quote to take with you through the weekend.  I’m not going to beat myself up for missing a few workouts this week, instead I will persevere and look forward to the success that my come tomorrow!

“Be of good cheer.  Do not think of today’s failures, but of the success that may come tomorrow.  You may have set yourselves a difficult task, but you will succeed if you persevere; and you will find joy in overcoming obstacles.  Remember, no effort that we make to attain something beautiful is ever lost.”  Helen Keller

Fitness Friday #1: One Step At a Time…

5 Comments | Written on February 17, 2012 at 5:00 am , by Kristina Vanni

Last week in the blog video I hinted about a “challenge” I would be taking on in 2012.  Well, here it is…

I am training for a Half-Marathon!!!

In just eight (!) short weeks I hope to cross the finish line in the More Magazine and Fitness Magazine Half-Marathon!

http://www.morefitnesshalf.com/

13.1 miles…yikes…

Here’s the thing.  I am a cook, a culinary enthusiast, a food lover.  I am not an athlete.  I was the kid who dreaded the mile run in gym class because it would mess up my makeup for the rest of the school day.  This journey is going to be a tough one, no doubt, but I am up for the challenge.

That’s where you all come in.  I am going to need your support and encouragement along the way.  Every Friday I will fill you in on my progress as well as the trials and tribulations along the way.  And, of course, there will be recipes!  Healthy and delicious dishes from my week of training.

You can also follow the event on twitter at @Morefitnesshalf  and the hashtag #morefitnesshalf.  Editors from the magazine will also be tracking their training through the “Fitness Half-Marathon Diaries” at  http://www.fitnessmagazine.com/blogs/halfmarathondiaries/

Here is the training schedule from FitnessMagazine.com that I will be following.  You can download it for yourself here!  Tough, but doable.  For me the biggest challenge will be sticking to the plan while traveling.

This is it…one foot in front of the other, one step at a time! 

This warm salad is perfect to kick things off, because it showcases seasonal winter veggies.  Packed with flavor and nutrition.  What more could you ask for!

Roasted Butternut Squash and Parsnip Salad  (click here to view and print recipe)

3 cups peeled, cubed (1/2-inch) butternut squash

1 cup peeled sliced parsnips (uniform slices approximate size of squash pieces)

4 Tablespoons extra virgin olive oil, divided

1 Tablespoon red wine vinegar

1/4 cup paper thin slices red onion

1 clove garlic, cut into paper thin slices

1/2 teaspoon dried oregano

1/8 to 1/4 teaspoon dried red pepper flakes

4 large sage leaves, halved

Heat oven to 450 degrees.  Place squash and parsnip pieces on a baking sheet.  Drizzle with 2 Tablespoons of the olive oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper.  Toss together and move coated pieces into a single layer.  Place in oven and roast for 15 minutes, or until squash and parsnips are just tender; do not overcook.  While vegetables are roasting, stir together the remaining 2 tablespoons olive oil, remaining 1/8 teaspoon salt and pepper, vinegar, red onion, garlic, oregano, pepper flakes, and sage leaves in a serving bowl; stir to blend.  When vegetables are done, gently stir into olive oil mixture in bowl to coat and serve immediately.  Sage leaves can be removed, if desired.  The salad is served warm, but is also sturdy enough to sit for several hours on a buffet table.  Do not refrigerate.  Serves 4-6.

Need a little encouragement?  I know I do every once in a while.  Follow my new “Inspirational Quotes“ board on Pinterest.  See you next week! 

Frozen Red Velvet Cake – A Smart Swap!

5 Comments | Written on February 10, 2012 at 5:00 am , by Kristina Vanni

Red Velvet Cake…The name alone makes me swoon with delight!

Why does this delicious slice of heaven have to be such a diet buster?

That’s why I am eternally grateful to Yoplait for the Red Velvet Cake flavor of their Non-Fat Yogurt!

If you are trying to stay on track with your resolutions for 2012, this is the way to go.

I wanted to come up with a way to “Swap” my favorite high calorie, high fat slice of Red Velvet Cake for something just as flavorful and satisfying. That’s when the “Frozen Red Velvet Cake” was born.

Believe me, this swap is incredibly easy to make – only 3 ingredients!  At 120 calories a slice, that a cake I can feel good about sinking my teeth into!

Check out this video for tips on making this smart swap in your diet!

However, this is the just the beginning. Every Friday for the the next 8 weeks will now be “Fitness Friday!”

Stay tuned next week for the first installment with a fun announcement!

Frozen Red Velvet Cake  (click here to view and print recipe)

1 package (9 oz) chocolate wafer cookies

4 containers (6 oz each) Yoplait Light Red Velvet Cake yogurt

1 cup fat-free whipped topping, thawed

1. Line 8×4 inch loaf pan with plastic wrap.

2. In medium bowl, mix yogurt and whipped topping. Spoon yogurt mixture into pan about halfway up sides of pan. Arrange wafers along long sides of pan. Place chocolate wafer cookies vertically into yogurt mixture, filling length of the pan. Spoon remaining yogurt mixture over cookies.

3. Cover top with plastic wrap. Freeze at least 4 hours or overnight. To serve, remove torte from pan, using plastic wrap. Invert onto serving platter.  Cut into 14 diagonal slices.

1 serving: Calories 120 (Calories from Fat 20); Total Fat 2.5g (Saturated Fat 0.5g, Trans Fat 0g); Cholesterol 0mg; Sodium 160mg; Potassium 90mg; Total Carbohydrate 21g (Dietary Fiber 0g); Protein 3g

Untraditional Christmas Appetizer Recipes

2 Comments | Written on December 14, 2011 at 5:00 am , by Kristina Vanni

Do you have a holiday guest who is gluten-free?  Maybe you invited a vegan friend over for a cocktail party?  Traditional holiday fare can be tough when dealing with a variety of dietary restrictions.  No worries!  I have a list of my top 5 favorite appetizer recipes – each of which is great not only for those on a special diet, but ones anyone can enjoy!

Take a look at my Top 5 Untraditional Christmas Appetizer Recipes for Special Diets:

1)  GLUTEN-FREE

This Gluten-Free Fiesta Dip with Homemade Corn Chip “Stars” is a great addition to any holiday menu.  Everyone will love the spicy dip and the star-shaped chips make the recipe even more festive!

Gluten-Free Fiesta Dip

Ingredients:

8 ounce package block-style cream cheese, softened

1/2 cup hot taco sauce

4 ounce can chopped green chiles

2 Tablespoons chopped onion

1/2 teaspoon ground cumin

1/4 teaspoon salt

Garnish:

Chili powder for dusting

Chopped cilantro

Gluten-free chips for dipping

Directions:

Combine all ingredients except garnish and chips.  Spoon into serving bowl; dust with chili powder and sprinkle with chopped cilantro.  Serve with tortilla chips, corn chips, or homemade baked chips.

*To make homemade corn chip “stars” I used a star-shaped cookie cutter and my favorite brand corn tortillas.  I lightly spritzed them with olive oil and baked at 350 until crispy!

2)  VEGAN

Healthy and adorable!  This Vegan “Christmas Tree” Veggie Plate with Hummus is prepared without any animal products.

 Vegan “Christmas Tree” Veggie Plate with Hummus

Ingredients:

Your favorite homemade or prepared hummus

Broccoli florets (reserve stem)

Cauliflower florets

Cherry or Grape tomatoes

Garnish:  Slice of starfruit, or yellow bell pepper cut in a star shape

Directions:

On a large serving platter, spread a layer of your favorite homemade or prepared hummus.  Lightly press the broccoli florets into the hummus in the shape of a Christmas tree.  Use the reserved broccoli stem to make the tree trunk.  Use the cauliflower florets to fill in all the blank space on the platter.  Garnish the broccoli “tree” with cherry or grape tomatoes and top with a slice of starfruit!  (If starfruit in unavailable, simply cut a yellow bell pepper into the shape of a star.)

3)  DIABETIC-FRIENDLY  

Bottled cocktail sauce can be laden with extra sugars or high fructose corn syrup.  This recipe for Shrimp Cocktail with Spicy Sugar-Free Cocktail Sauce tastes so much better and can be enjoyed by everyone!

Shrimp Cocktail with Spicy Sugar-Free Cocktail Sauce

4)  LOW-CARB

Bite-sized appetizers are always fun for a party.  In this recipe, the “cups” are made out of sliced turkey!   Everyone will love these Low-Carb Turkey-Spinach Cups.

Low Carb Turkey-Spinach Cups

Ingredients:

24 slices refrigerated deli-style shaved smoked turkey or oven-roasted turkey slices

10 ounce package frozen chopped spinach, thawed and squeezed dry

1/2 cup pre-shredded Italian blend cheese

1/3 cup Garden Vegetable flavor tub-style cream cheese spread

1/4 teaspoon onion powder

1/4 teaspoon garlic salt, or to taste

1/8 teaspoon black pepper

1/8 teaspoon ground nutmeg

Directions:

Heat oven to 350 degrees.  Place one turkey slice into each of 24 miniature muffin pan cups. Press and form into a cup shape with high sides.  Combine all remaining ingredients until well blended.  Spoon a couple teaspoons into each turkey cup.  Bake for 15 minutes or until filling is hot and edges of turkey start to brown slightly.  Serve warm.

5)  VEGETARIAN

You don’t even need a recipe to make these Veggie “Chicken” Bites with Festive Garnish!  Holiday guests will love the splash of color and burst of flavor.

Veggie “Chicken” Bites with Festive Garnish

Ingredients:

Vegetarian “Chicken” Patties

Cherry tomatoes, halved

Green onion, sliced

Parmesan cheese, grated

Sour cream

Jalapeno peppers, sliced

Red pepper, sliced

Directions:

Prepare “chicken” patties according to package directions.  Slice into quarters.  Top half  of the wedges with cherry tomatoes, green onion and Parmesan cheese.  Top the other half of the wedges with a dollop of sour cream, jalapeno slices and thin slices of red pepper.  Serve with toothpicks.

Stir-fried Brussels Sprouts with Bacon and Caraway Seeds

10 Comments | Written on November 18, 2011 at 5:00 am , by Kristina Vanni

 

Right about now, we are getting ready to purchase a Thanksgiving turkey and finalize the menu for the big day.  If you are looking for a new side dish to try this year, I think these Stir-fried Brussels Sprouts are the way to go!  With only a few ingredients the dish is a flavor powerhouse.  Plus, they can be prepared on the stove top – without taking up valuable real estate in the oven!

We have so many Thanksgiving resources for you here on Better Recipes, browse around for more menu ideas.

Traditional:

Thanksgiving Dinner Recipes

Thanksgiving Side Dish Recipes

Thanksgiving Dessert Recipes

Thanksgiving Leftovers

Special Diet: 

Healthy Thanksgiving Recipes

Low-Carb Thanksgiving Recipes

Diabetic-Friendly Thanksgiving Recipes

Other Facts and Information:

Why do we eat turkey on Thanksgiving?

How to Cook a Turkey

STIR-FRIED BRUSSELS SPROUTS WITH BACON AND CARAWAY SEEDS  

1 lb Brussels sprouts, trimmed and washed

2 tablespoons olive oil

4 slices bacon, chopped

Salt and pepper, to taste

1 teaspoon caraway seeds, lightly crushed

Slice the Brussels sprouts into fine shreds, set aside.  Heat the oil in a wok or large frying pan and add bacon.  Cook for 3-5 minutes, or until the bacon is beginning to turn golden.  Add the shredded sprouts to the wok or pan and stir-fry for 1-2 minutes, or until lightly cooked.  Season the sprouts with salt and pepper to taste, and stir in the caraway seeds.  Cook for 30 seconds more, then serve immediately.

Seared Caesar Salad

14 Comments | Written on November 9, 2011 at 5:00 am , by Kristina Vanni

Last week it was all about Halloween candy, Thanksgiving pies are right around the corner and Christmas cookies aren’t too far behind.  With all the sweet treats this time of year, I figured it was time to post a good old fashioned salad.

Well, a salad with a twist…

If you are a fan of the classic Caesar Salad, you will love this version.  It is a “seared” Caesar Salad!  The technique creates what I would describe as a built in crouton.  Simply slice a head of romaine lettuce in half and brush on a layer of Ranch of Creamy Caesar dressing.  Then press in a combination of panko bread crumbs and Parmesan cheese.  Sear, cut side down in a pan until a crispy crust is formed.  Serve warm as a light lunch during this “indulgent” time of year!

 

SEARED CAESAR SALAD  (click here to view and print recipe)

Panko bread crumbs (regular or Italian flavor)

Grated Parmesan cheese

Olive oil

Lengthwise halved pieces of Romaine lettuce

Freshly grated black pepper

On a large plate, toss together desired amount of panko crumbs and parmesan, depending on how many romaine leaves you are making.  Brush each long piece of romaine (cut side) with some ranch dressing.  Firmly press on the crumb mixture the length of the lettuce piece.  Heat some olive oil in a large skillet and place romaine leaf, coated side down, into skillet.  Cook over medium-high heat until panko crumbs are crispy and leaves just start to soften.  To serve, place lettuce coated side up on serving dish; drizzle with extra ranch dressing, if desired.  Serve warm.

Pumpkin Contest Winner – Fireside Pumpkin Soup

9 Comments | Written on November 2, 2011 at 5:00 am , by Kristina Vanni

With the East coast blanketed in snow, this winning recipe has a very appropriate title:  “Fireside Pumpkin Soup.”  I imagine sitting by a crackling fire, enjoying spoonfuls of this slightly sweet and subtly spicy soup.  Not only does the soup use pumpkin puree, it is also topped with a “Spiced Pepita Gremolata.”    Pepitas are the green hulled kernels of a pumpkin seed, and a gremolata is a condiment with citrus zest and garlic.  This is one of those recipes where every component works together and compliments each other perfectly.  Check out Veronica’s winning dish and learn more about this accomplished cook!

Creamy spiced pumpkin soup is accented with a bright citrus gremolata. This fall favorite warms us to the core on cool New England autumn nights.

FIRESIDE PUMPKIN SOUP WITH SPICED PEPITA GREMOLATA  (click here to view and print recipe)

Spiced Pepita Gremolata:

1/2 cup  Pepitas

1 Tbsp  Finely Chopped Lemon Zest

1 Tbsp  Finely Chopped Orange Zest

1/8 tsp  Cayenne Pepper

1/2 tsp  Kosher Salt

1 clove  Garlic, minced

Soup:

1 Tbsp  Butter

2   Shallots, peeled and diced

1  Carrot, peeled and diced

1  (15 Oz) Can Pureed Pumpkin

1 tsp  Freshly Grated Ginger

1/8 tsp  Cayenne Pepper

1/2 tsp  Salt

1/2 tsp  Pumpkin Pie Spice

1 Tbsp  Honey

2 cups   Vegetable Broth

1/2 cup  Half-and-half

1. To prepare the gremolata, place the pepitas in an even layer in a small nonstick skillet. Cook the pepitas over medium-high heat for 3 or 4 minutes until lightly toasted and fragrant. Remove from the heat and stir in the lemon zest, orange zest, cayenne pepper, salt and minced garlic. Transfer gremolata to a small bowl and set aside.

2. Melt the butter in a large saucepan over medium heat. Add the shallots and carrot and cook until tender, stirring frequently, about 4-5 minutes.

3. Add the pumpkin, ginger, cayenne pepper, salt, pumpkin pie spice, honey, and the broth to the shallots. Reduce heat and simmer for 10 minutes.

4. Transfer mixture to a blender container or a food processor. Puree soup until smooth then return to the saucepan.

5. Bring soup to a boil then reduce heat to low and simmer for 5 minutes. Stir in the half-and-half and heat until warm.

6. To serve, ladle the soup into serving bowls and top with the gremolata.

Helpful Tips:

Pepitas are the green hulled kernels of pumpkin seeds and can be found in most large supermarkets–look for the unsalted variety. If you are unable to locate them, you may substitute sunflower seeds or even chopped pecans or walnuts.

Congratulations Veronica!  How did you come up with your winning recipe? 

My family loves soups so I am always creating interesting soups for everyone to try-I created this recipe for Thanksgiving last year.

What inspired you to enter the Better Recipes weekly contest again?

I love the Better Recipes weekly contest! I like when my recipe is selected but it is also a great resource for other people’s delicious recipes that I can make for my family.

Why do you think your recipe stood out to the judges?

Maybe it is because I used pumpkin in two ways, the puree as well as the use of pepitas for the gremolata.

Do you have any plans for the prize money?  Any plans if you should win the grand prize?

Well after getting a foot of snow the Saturday before Halloween I am thinking it is a bad omen for New England snow this winter so I think I would like to invest in a snow blower!

I hope it isn’t a bad omen, but it sounds like a snow blower might be a good investment!  Thanks again Veronica! 

Don’t forget, our recipe contest theme this week is “Maple.”  Click here to submit your recipes from now through Saturday at midnight!  Good luck everyone!

Green Giant Valley Visit and Year-Round Pea Soup

7 Comments | Written on October 28, 2011 at 5:00 am , by Kristina Vanni

The more things change, the more they stay the same….

Kristina and Lil’ Sprout circa 1992, and again in 2011.  (He hasn’t aged a bit!)

Earlier this summer, I had the privilege of traveling to Minnesota, to visit the headquarters and farms for Green Giant along with an outstanding group of bloggers.  As you can see, I quite literally “grew up” with their products!  From my first experience with the Pillsbury Bake-Off at age 12 to today, Green Giant products have always been a staple in my pantry and freezer.

(Visit the Better Recipes Facebook page for a full gallery of photos from the events!) 

I had always known that using their products was a great option for enjoying the produce off-season.  It is harvested and canned or frozen at the peak of freshness, sealing in all the vital vitamins and minerals for year-round enjoyment.  What I didn’t know, until visiting the farms first hand, was the Green Giant dedication to sustainably, and responsible farming practices.  They also do not use any GMO’s in their products.  It was fascinating to be a part of  essentially a “farm to table” experience with these familiar grocery store products.

When I returned home, I couldn’t wait to experiment with these products I had been so “up close and personal” with on the trip to Minnesota.  I decided to transform a bag of frozen sweet peas into a new and exciting soup.  This fresh and light recipe has a unique twist, a glass of champagne!  The dry sparkling wine adds interest and dimension to the soup, and, of course, you are free to sip the leftovers from the bottle.

I encourage all of you to pop open a bottle of bubbly, and open up your pantry or freezer to discover new and exciting ways to enjoy Green Giant vegetables.  For generations this jolly fellow has been the symbol of abundant and accessible healthy and  delicious produce for all Americans.

BUBBLY PEA SOUP  (click here to view and print recipe) 

1 bag (12 ounces) frozen green peas

2 cups vegetable broth

1 cup dry sparkling wine

1/2 cup creme fraiche

1 teaspoon thyme

Salt and freshly ground black pepper, to taste

Add vegetable broth and frozen peas to a pot and bring to a boil.  Reduce heat to medium and add sparkling wine.  Using an immersion blender (or regular blender in small batches) puree the pea soup.  Over low heat blend in the creme fraiche.  Add thyme and season with salt and pepper, to taste. Serve immediately.  Serves 4.

After all this talk of Green Giant, wouldn’t you like to win some free products for yourself?  You are in luck!  In honor of our “Thanksgiving Side Dish” prize package this week, I have included a bunch of coupons for free Green Giant veggies.  Your family can enjoy delicious vegetables harvested at the peak of freshness at the holiday dinner table!  Click here to read all about it and enter!

Disclaimer:  Green Giant paid for the Valley Visit to Minnesota, and provided the coupons for this giveaway.