Teens invited to learn simple microwave recipes | Local News | mooresvilletribune.com - Mooresville Tribune |
- Teens invited to learn simple microwave recipes | Local News | mooresvilletribune.com - Mooresville Tribune
- NORTHWOODS COOKS: Chili recipes to sample - Park Rapids Enterprise
- Buttermilk’s tangy flavor and luxurious texture give these 9 recipes a boost - The Washington Post
- Adapting recipes to reduce sodium - The Advocate-Messenger - Danville Advocate
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Posted: 06 Mar 2021 05:00 PM PST  Does your teen want to learn to cook? Do you have a high-schooler who will be leaving for college soon and wants to have a few handy recipes? Point them toward the Catawba County Library, which is hosting a four-week series designed to teach teens how to make hearty, filling dishes using the microwave. April Vigardt from the N.C. Cooperative Extension will lead 30-minute Zoom sessions demonstrating how to assemble and cook the simple but delicious meals. The first class takes place at 5:30 p.m. March 10, and will guide participants through the steps of preparing an omelet. The library will provide some ingredients for each recipe in weekly kits, but if registration fills up, teens are also welcome to attend the Zoom session by supplying their own ingredients or to simply watch and learn the process. Successive classes will feature recipes for microwave enchiladas on March 17, chili on March 24, and eggless chocolate mug cake March 31. To register for any or all of the sessions, visit https://tinyurl.com/CatCoMicrowave or call 828-465-8665.  |
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NORTHWOODS COOKS: Chili recipes to sample - Park Rapids Enterprise Posted: 06 Mar 2021 06:04 AM PST For those craving a taste of chili, here are some recipes from the 2000 Nevis School playground fundraiser cookbook "Slide and Glide Recipes We've Tried" and other local cookbooks. Submitted by Nevis first grader Sean Howes Vegetarian Black Bean Chili  1 large onion, chopped 1 cup water 1 tsp. dried oregano leaves 2 15-oz. cans stewed tomatoes 7-oz. can sweet corn 1 red bell pepper, cut into 1/2-inch pieces 2 Tbsp. chili powder 1/8 to 1/4 tsp. cayenne pepper 15-oz. can black beans, drained 1 green bell pepper cut into 1/2-inch pieces Vegetable oil In a large Dutch oven, spray vegetable oil and simmer onions until tender. Add all remaining ingredients and bring to a boil. Reduce heat, simmer for 30 minutes until peppers are tender. Top with shredded cheese and diced onions and serve with crackers. Submitted by Nevis fifth grader Brandon Schroeder Mike's Award-Winning Chili 1 lb. lean ground beef 1 pkg. chili seasoning mix 1 small can sliced black olives 1/2 shot tequila (optional) 1 can dark red kidney beans, drained 1 small can chopped green chilis Additional chili powder to taste Chopped jalapenos (optional) Add tomato paste or whole canned tomatoes as listed on the chili seasoning mix packet directions. Brown ground beef. Add all other ingredients and simmer for 90 minutes or cook in a slow cooker for 7-8 hours on low. From the "Recipes from Minnesota with Love" cookbook Paul Bunyan Chili 2 large onions, chopped 1 green pepper, chopped 2 cloves garlic, minced 1/2 cup vegetable oil 2 lbs. ground beef 2 16-oz. cans red kidney beans 16-oz. can tomatoes 8-oz. can tomato sauce 1-1/2 tsp. salt 2-4 Tbsp. chili powder 1 bay leaf, crushed 1/2 tsp. crushed red pepper 3/4 tsp. oregano Dash paprika Dash cayenne pepper In a large skillet or Dutch oven, saute onion, green pepper and garlic in oil until tender. Add ground beef and brown. Drain off fat. Drain kidney beans, reserving liquid. Add beans, tomato sauce and seasonings to beef mixture. Simmer covered for 90 minutes. Add reserved bean liquid if chili is too dry. Serves 10-12. From Itasca Mantrap Electric Cooperative's 75th Anniversary Cookbook from 2015 White Chili 1 Tbsp. salad oil 1 medium onion, chopped 1 garlic clove, minced 1 tsp. ground cumin 2 whole large chicken breasts, skinned, boned and cut into one-inch chunks 1 can white kidney beans (16 to 19 oz.) drained 1 can garbanzo beans (16 to 19 oz. ) drained 1 12-oz. can of white corn, drained 2 4-oz. cans chopped green chilies 2 chicken-flavored bouillon cubes 1 Tbsp. hot pepper sauce 1/4 lb. monterey jack cheese, shredded parsley for garnish if desired Add oil to a large saucepan over medium heat and cook onion, garlic and cumin until onion is tender. Add chicken and sauté until cooked through. Add white beans, garbanzo beans, corn, green chilies, bouillon and 1/2 cup water. Cover and cook over medium heat until heated through, 15 to 20 minutes. Before serving, stir hot pepper sauce into chili to taste. Garnish with parsley and top with shredded cheese. From Itasca State Park's recipe collection. Itasca Jailhouse Chili 1 onion 6 Tbsp. chili powder 6 cloves garlic, peeled 3 tsp. ground cumin 2 lbs. ground beef 1 Tbsp. vinegar 4-oz. can diced green chilies 2 Tbsp. brown sugar 4-oz. can jalapeno peppers 1 Tbsp. salad oil 12-oz. can diced tomatoes 1 pound kidney or pinto beans, cooked and drained 6-oz. can tomato paste Salt and pepper to taste Dice onion. Sauté in a heavy kettle. Dice garlic and add when onions are clear. Stir for 30 seconds. Add remaining ingredients. Simmer for 1-1/2 to 2 hours. Do not boil. Adjust seasoning with salt and pepper to taste. Garnish with cheese and green onions.  |
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Buttermilk’s tangy flavor and luxurious texture give these 9 recipes a boost - The Washington Post Posted: 06 Mar 2021 07:00 AM PST  So much, and probably more than you realize. This cultured dairy product — what most people use these days, as opposed to the naturally occurring buttermilk left over after making butter — shines because of its tangy flavor and thick texture. Sure, I love a good batch of buttermilk pancakes (see below for my favorite recipe), and if that's all you make with it, no judgment from me. If you're open to some other possibilities, though, check out this mix of sweet and savory recipes from our archives. Fluffy Buttermilk Pancakes. As promised, here's my go-to pancake recipe. It's an ideal weekend breakfast and takes whatever add-ins you want. Classic Fried Chicken. An overnight bath in a spicy buttermilk brine tenderizes and flavors the meat in this beginner-friendly recipe. I've been at this for a while now, so I've seen a lot of reader questions Here's a homemade dressing very similar to ranch, which you can, of course, use on any salad you like.  |
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Adapting recipes to reduce sodium - The Advocate-Messenger - Danville Advocate Posted: 04 Mar 2021 08:09 AM PST  By Alethea Price UK Extension Agent February was National Heart Health Month so I think we should talk about things we can do to help our hearts stay strong. High sodium diets (fast food, processed food, etc) begin to wear on your heart making it weak. High sodium diets increase your chances of developing heart disease. I promise it's easy to cut back on the sodium without sacrificing flavor. You can trust me, I eat a low sodium diet, with a few splurges every once and a while, and I still enjoy the foods I make. Some people mistakenly think sodium and salt are the same ingredient. Sodium is a mineral, while salt is a naturally occurring chemical compound made up of both sodium and chloride. Salt is the major source of sodium in the diet. One teaspoon of table salt contains 2,300 milligrams (mg) of sodium. The daily recommended amount of sodium is less than 2,300 milligrams. Research shows that high amounts of sodium and low amounts of calcium and potassium are linked to high blood pressure. Since salt is an acquired taste, cutting back on salt a little at a time will allow your tastebuds to adjust. Replace the saltshaker on the table with the subtle flavors of herbs and spices or lower-salt seasoning mixes. These are a great way to replace salt in your diet. Experiment with small amounts of fresh or dried herbs and spices to find seasonings your family likes. Start with 1 teaspoon of mild herbs or spices, such as basil, cinnamon, cumin, lemon pepper, or oregano per six servings. For strong herbs or spices, such as allspice, cloves, ginger, nutmeg, rosemary, or tarragon, start with only 1/4 teaspoon per six servings. Ground herbs are stronger than dried which are stronger than fresh. If a recipe calls for 1/4 teaspoon of ground herbs, use 3/4 to 1 teaspoon of dried or 2 teaspoons of fresh herbs. One of my favorite salt free seasonings to use on just about…well pretty much anything is Italian seasoning. It's great on chicken, fish, beef, white beans (seriously try it on white beans), potatoes, broccoli, cabbage, well you get the idea. I'm also a huge fan of just about any salt free seasoning blend you can find at your local grocery store. There are so many options out there nowadays that it's honestly easy to pick a variety of flavors that don't include salt. One of my favorite flavors is chipotle, put it on pork in the slow cooker, shred it and make tacos. Delicious. Canned or frozen vegetables can be a hidden source of sodium. Choose frozen vegetables without sauces, or use no-salt-added canned goods. Rinsing canned vegetables will help reduce sodium. Any processed product you use will likely also have hidden sources of salt. In most recipes, omit the salt or reduce it by half (except in products with yeast). Try this table seasoning to reduce your acquired taste for salt that you add at the table. Table Seasoning Yield: 1/2 cup Blend 2 tablespoons each of dry mustard, onion powder, and paprika; 2 teaspoons each of garlic powder, white pepper, and ground thyme; and 1/2 teaspoon ground basil together. Store in a tightly covered container. For more information on how to be heart healthy year round email me at a.price@uky.edu or stop by the Boyle County Extension Office for some free recipes.  |
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