Roasted Rhubarb Salad—Celebrate Spring!April 23, 2012

Filed under: Recipes - greenacres @ 8:47 AM

Preparation

1. Preheat oven to 450°F.

2. Toss rhubarb with sugar in a medium bowl until well coated; let stand, stirring once or twice, for about 10 minutes. Spread in an even layer on a rimmed baking sheet. Roast until just beginning to soften, about 5 minutes. Let cool for about 10 minutes.

3. Meanwhile, whisk vinegar, oil, shallot, salt and pepper in a large bowl. Add greens; toss to coat with the dressing. Divide the greens among 4 plates. Top with the rhubarb, goat cheese (or feta), walnuts and raisins.

recipe from EatingWell.com

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Mushrooms: Not Just in Super Mario Brothers?April 12, 2012

Filed under: Natural Living, Recipes - greenacres @ 11:25 AM

When most people think of mushrooms, they probably think of the Mario Brothers games or stuffed mushroom appetizers.  But how often do you think of mushrooms as superfood?  Did you know that mushrooms can help your body to fight off viruses, kill unwanted bacteria in your system, and even lower cholesterol and control blood pressure?  It’s true!

Mushrooms have been valued as medicinal foods by the Chinese for centuries.  People even today will pay hundreds, even thousands, of dollars per ounce for certain rare and desirable mushrooms.  Mushrooms are special fungi that are low in calories, but high in nutritive value.  They are comprised of 80-90% water, with very low sodium and fat, with 8-10% of the dry weight in dietary fiber.  They’re ideal for those wanting to help their bodies shed unwanted fat or watch their cholesterol count.

Mushrooms are also an excellent source of potassium.  Potassium is a mineral that can support your body in its effort to lower elevated blood pressure, and can even reduce the risk of stroke.  One medium-sized Portobello mushroom cap contains even more potassium that a banana or a  glass of orange juice.  One serving of mushrooms also provides about 20-40% of the daily value of copper, a mineral that has cardio-protective properties. 

We’re all looking to eat foods that are healthier for our bodies, but at the end of the day, they have to taste good, or we’ll buy them, eat them once, and let them spoil in our kitchen cabinets.  Not so with mushrooms.  They’re rich in umami—the uniquely savory fifth taste—without the sodium or MSG. And with around 14,000 varieties, you’re bound to find one that fits your palette.  Add a couple mushrooms to your salad, throw them in a soup for a rich, delicious savory-ness, try that Portobello burger you’ve been passing up at your local burger joint, or put them in a sauce to top lean proteins like chicken and fish.  There are so many ways to incorporate this delicious superfood into your everyday diet—start today and feel the difference!

A Quick and Easy Recipe to Get You Started on Your Mushroom Trail:

Mushroom and Avocado Salad

Ingredients:

12 Italian bread slices, grilled.
6 lettuce leaves.
1 medium avocado.
1 lb white mushrooms.
12 oz red bell pepper, diced.
12 oz green bell pepper, diced.
½ cup of sherry wine vinegar.
½ cup of basil leaves, chopped.
¼ cup of whole grain mustard.
1/8 cup of olive oil.

Directions:

In a suitably sized bowl, mix the mustard, vinegar, basil, bell peppers and olive oil, then set aside.

Wash and slice the white mushrooms. Add the mushrooms to the dressing and marinate for 15 minutes.

Place each salad portion on a lettuce leaf.  Slice the avocado and place on top.

Serve with two slices of grilled Italian bread.

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Easter is Sunday: Dye Your Eggs the Natural Way!April 05, 2012

Filed under: Natural Living, Recipes - greenacres @ 11:35 AM

Spring has officially sprung!  We’re starting to cut our lawns, buds are morphing into leaves, and Easter is just around the corner…  If you’re thinking of dying some hard boiled eggs this year, why not take the all natural route?  All natural ingredients straight from Mother Earth can offer an endless variety of colors for your celebrations.  With a little patience and creativity, you can have a beautiful, elegant display this Easter that will “wow!” your guests at your traditional brunch.

Supplies:

Mordant: Alum, cream of tartar, or white vinegar will help the colors penetrate the eggshell.  These aren’t absolutely necessary, but you’ll usually get better results if you use one of the above.

Pots: Enamel or glass for soaking (aluminum is not recommended)

Water: Use distilled or filtered water

Eggs: White eggs will display the subtle, natural colors better than brown or green eggs; but these colorful variations can be fun all by themselves

Dyestuff: Try any herb or spice that looks like a good candidate (especially those that provide a pop of color).  The more eggs you’re dyeing, the more dyestuff you’ll need.

Recipe:

These are just guidelines!  The beauty of the natural method is its flexibility.  Try your own proportions and adjust as necessary!

4 cups water

Dyestuff (about 2-4 Tablespoons of ground herbs and spices, or 1 cup of whole or cut and sifted ingredients)

1 tablespoon mordant (alum, cream of tartar, or white vinegar)

4-6 hard boiled eggs, washed to remove any coating (use raw for hot bath, or hard boiled for cold)

A few tried and true methods:

Hot Bath:

The hot back method takes a bit less time that the cold bath, and can create a more pigmented dye, depending on the material.  You’ll find out best by trial and error with small batches of “dyestuff” and water.

Bring water, dyestuff, and mordant to a boil.  Add raw eggs and reduce heat to simmer.  Cook for about 15 minutes, removing from heat.  Cover and let sit another 15 minutes or more, until desired color is reached (the longer the eggs sit in the dye, the deeper the color will be).  Remove eggs, gently rinse in lukewarm water, and let air dry.

Cold Bath:

Make a dyebath by bringing water, dyestuff, and mordant to a boil.  Simmer the dyestuff until the water is deeply colored, anywhere from half an hour to a couple of hours.  Strain the liquid and cool.  Add hard-boiled eggs to the dye, and let soak until desired color is reached (overnight in the refrigerator if desired).

A few color tips to get you started:

Reddish Blue/Lavender: Hibiscus flowers

Deep Gold:  Turmeric Root Powder

Pale Yellow:  Safflower petals

Pale Orange: Curry Powder

Reddish Brown:  Chili Powder

Orange:  Paprika

Soft Brown:  Dill Seed

Tannish Yellow:  Yarrow

Purple/Reddish:  Red Cabbage Leaves

Pink/Red:  Beet Juice or Beet Powder

Good luck!  And most of all, have fun with it!  Happy Easter!

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Fool Your Family This April Fools!March 29, 2012

Filed under: Recipes - greenacres @ 10:02 AM

April Fool’s Meatloaf Cake – No Joking Here!

Sure to become a family, year-round favorite!

Meat Loaf:

2 lb lean organic or grass-fed ground beef

3 large eggs

1 C gluten free bread crumbs

2/3 C sliced green onions

1/2 C milk

1/2 C chopped fresh parsley

3 large garlic cloves, minced

2 T Worcestershire sauce

1 t salt

1/4 t black pepper

“Frosting”

3 1/2 C hot mashed potatoes

8 cherry tomatoes, stems removed, halved, or drizzled ketchup

Preparation:

Preheat oven to 375 degrees. In a large bowl, combine ground beef, eggs, bread crumbs (use Glutino or substitute for a gluten free cake!), green onions, milk, parsley, garlic, Worcestershire sauce, salt and pepper, just until blended. Divide mixture between two 8-inch round cake pans, patting to cover pans evenly and make level. Bake 45-60 minutes in center of oven.

Pour off juices from pans. Invert 1 meat loaf onto a flat serving plate. Spoon mashed potatoes on top of the first layer and smooth with a rubber spatula.  Invert second meat loaf on top of frosted first layer. Using a spatula, spread 2 1/2 cups mashed potatoes over top and sides of meat loaf. Spoon remaining potatoes into a pastry bag fitted with a large star tip. Pipe swirls around top edges of cake. Pipe stars around bottom of cake.  Place cherry tomato halves, in a ring around top of meat loaf “cake” to resemble cherries. Cut meat loaf into wedges; serve April Fool’s Meat Loaf Cake immediately.

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Spring is Springing!March 19, 2012

Filed under: Recipes - greenacres @ 1:28 PM

As the old adage goes, April showers bring May flowers…

We seem to be a month ahead of schedule!  All this warm weather and these rainy days make it easy to believe that tomorrow is the first day of spring.  The trees are in bloom, daffodils and tulips are shooting up, and the sun is bringing everything to life.  And of course, the onset of spring means so many wonderful foods that have been imported or unavailable throughout the winter are now available closer to home, and fresher!  Look for in-season veggies like asparagus, artichokes, and celery root in the produce section.  As the warm weather continues we’ll be getting more and more veggies that are fresher and more local than we’ve seen them throughout this winter.  You can’t get it any fresher than buying your produce straight from the farmer.  Stay tuned for a start date for our seasonal Farmer’s Market on the website and the blog!

In the meantime, try this incredible, fresh spring recipe for a dose of Mother Nature’s spring treat, and a twist on everyone’s favorite, classic potato salad!  This recipe is brought to you by Judy L. Young, cookbook author and produce expert extraordinaire!  Sign up to receive her emails, and get more great fresh produce tips and recipes here.  Judy partners with our parent store in Wichita, KS, but you can order her book at her website, and sign up to receive helpful hint e-mails!

Grandma’s NO-Potato Salad

•  3 c. Celery Root, small diced, cooked
•  2 hard-boiled eggs, diced
•  ¼ c. green onion, finely sliced
•  ½ c. bell pepper, any color, diced small
•  ¼ c. regular table celery, diced small
•  ¼ c. dill pickle relish (no sugar)
•  ¼ c. real mayonnaise
•  2 T. mustard
•  1 pinch coarse ground pepper

To prepare the Celery Root:

Choose heavy bulbs, as they are freshest. This plant is not grown for the green celery tops but rather simply for the large meaty root bulb. You can use the tops, if available, to make veggie broth.

You'll need a stiff veggie brush to clean it. Immerse it in cold water in your sink and scrub the dickens out of it to loosen the sand embedded in the hairy roots. Place in a deep saucepan, add 2" of water, cover and steam for 20-30 min, until tender or a knife point enters the side of the bulb easily. Allow to cool, and the skin will slide right off like paper. You can refrigerate the cooked bulbs for several days before preparing the salad or you can dice it up and store in the freezer for a couple of months. Buy them when they are in season, cook and freeze for future use. Be sure to package in serving sizes that fit your needs.

Directions:

Place all ingredients into a large glass salad bowl, except the mayo and mustard. Add them last, squirt the mustard on top of the mayo being sure not to get the mustard on the other ingredients. Mix the mustard into the mayo then stir both into the salad, mixing well.  Enjoy!

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March is National Nutrition Month!March 01, 2012

Filed under: Recipes - greenacres @ 1:16 PM

March is National Nutrition Month!  National Nutrition Month is a nutrition education and information campaign sponsored annually by the Academy of Nutrition and Dietetics. The campaign is designed to focus attention on the importance of making informed food choices and developing sound eating and physical activity habits.  For more about National Nutrition Month, visit the webpage.  In honor of this month, we're bringing you loads of helpful hints, new and useful products, and more to help you feel healthier in your own skin!  Keep checking back on our blog for recipes, tips, product features, and more!

Everyone wants to feel healthy in their bodies.  That means making all the little choices correctly; and for most of us, that is easier said than done.  It seems so much easier to throw together a pizza than a salad, or to watch our favorite TV program than take a stroll around the block.  But part of living a healthier life is finding the simple solutions that work for you.  Don’t try to take a lot of time on a busy weeknight making an elaborate meal for yourself or your family.  Throw together something quick. Stock the things that make it easy on you, and make it part of your routine. 

Below you’ll find two healthy recipes that take almost no preparation: use pre-cut filets for the salmon (remember to get at least 2 servings of fish per week!), jarred minced garlic, and real bottled lemon juice (not from concentrate!) as super easy substitutes that save you time and still give you the taste and the nutrition you want and need.  For the salad, stock pre-cut, pre-washed baby spinach, pre-shredded Romano, and ready-made salad dressings from all natural companies like Newman’s and Annie’s.  This is a dinner you can easily be making once or twice a week, substituting a chicken breast or a handful of shrimp for the salmon, and tweaking the salad toppings to match your taste and lifestyle.  Go Greek and do feta cheese, canned artichoke hearts, your favorite olives, and roasted red peppers with grilled or baked chicken breasts; try it Cali-style and go with turkey, avocados, tomatoes, red onions, and toasted slivered almonds. There are so many variations on this theme…make it yours!  And start your wellness journey today!

Baked Salmon

Ingredients

2 cloves garlic, minced

6 tablespoons light olive oil

1 teaspoon dried basil

1 teaspoon salt

1 teaspoon ground black pepper

1 tablespoon lemon juice

1 tablespoon fresh parsley, chopped

2 (6 ounce) fillets salmon

Directions

In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.

Preheat oven to 375 degrees F (190 degrees C).

Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 25 to 35 minutes, until easily flaked with a fork.

Simple Spinach Salad

Ingredients

1 (6 ounce) package fresh spinach

1/3 cup dried cranberries

1/3 cup chopped walnuts

1/3 cup raspberry walnut vinaigrette

1 tablespoon finely shredded Romano cheese 

Directions

Combine the spinach, cranberries, walnuts, vinaigrette, and Romano cheese in a large bowl; toss until spinach is evenly coated. Serve immediately.

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Broccoli Rabe. Alias: Rapini.  Known Health Food.  Armed with Nutrients and Dangerously Healthy.February 27, 2012

Filed under: Recipes - greenacres @ 9:04 AM

Broccoli Rabe, Raab, Broccoletti, Rob, Rapini...this little green plant has many names, and chances are most of us wouldn't know what it was if it bit us.  It's a mysterious veggie.  No one is sure if it originates from the Mediterranean or from China.  To see it you would think it was a hybrid between Chinese broccoli (a.k.a. broccolini) and mustard greens.  And you wouldn't be too far off.  Broccoli Rabe comes from the turnip family, or the brassica genus.  Its relations include cabbage, kale, cauliflower and mustard.  You're probably starting to get an idea of the taste already.  Like most greens and other brassicas (think brussels sprouts and kale) it has the potential for serious bitterness.  But if you get them on the young side of the peak of their season, they're sweet, earthy, nutty, and absolutely delicious!

Rapini is a great source of vitamins A, C, and K, as well as potassium, calcium, and iron.  Like many hearty greens, it's a powerhouse of good fuel and vital nutrients for your body!  Broccoli rabe is best prepared sauteed or boiled.  In the Mediterranean it is traditionally prepared with garlic, chili pepper, and flavorful pork dishes like sausage, pork ribs, or porchetta.  As a safety precaution from any potential bitterness, many chefs suggest blanching the cooked greens in ice water.

Try this delicious classic sauteed Raab recipe...with a sweet twist!  For a complete meal, try it served with your favorite bratwurst and quinoa boiled in chicken stock.

Sauteed Broccoli Rabe

Ingredients

• 4 bunches (12 to 16 ounces each) broccoli rabe (rapini), stems trimmed
• 1/4 cup olive oil
• 3 garlic cloves, chopped
• 1/2 teaspoon dried crushed red pepper flakes
• 1/3 cup raisins (regular or golden)
• Salt
• 2 tablespoons pine nuts, toasted

Directions

Working in batches, cook the broccoli rabe in a large pot of boiling salted water until crisp tender, about 1 minute per bunch. Transfer the broccoli rabe to a large bowl of ice water to cool. Reserve about 1/4 cup of the cooking liquid. Strain the cooled broccoli rabe and set aside.

Heat the oil in a heavy large skillet over medium heat. Add the garlic and red pepper flakes, and saute until the garlic is golden, about 1 minute. Reduce heat to medium-low. Add the broccoli rabe and toss to coat. Add the reserved cooking water, the raisins, and cook until the broccoli rabe is heated through and the stems are tender, about 4 minutes. Season with salt, to taste. Just before serving, toss the mixture with the pine nuts.

Recipe courtesy foodnetwork.com

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Avocados—Preventing Bad Cholesterol 1 Tablesponn at a TimeFebruary 23, 2012

Filed under: Recipes - greenacres @ 3:00 PM

Across the years the avocado (sometimes called the "butter pear") has travelled a roller coaster in popular opinion.  It used to be that nutritionists told their clients to avoid avocados because of their high fat, and thus high calorie content.  But after a 1996 study at the Instituto Mexicano del Seguro Social in Mexico (Archives of Medical Research, Winter 1996), many health experts began to change their tune.

"The 45 volunteers [in the study] who ate avocados every day for a week experienced an average 17% drop in total blood cholesterol. Their cholesterol ratio also changed in a healthy way: Their levels of LDL (low-density lipoprotein, or "bad fat") and triglycerides, both associated with heart disease, went down. Their HDL (high-density lipoprotein, or "good fat") levels, which tend to lower the risk of heart disease, climbed." (from a WebMD article; check it out here)

Now it's back!  The avocado is once again in vogue among foodies, natural foodies, and their doctors.  But of course they have to be enjoyed with restraint.  Even though it's good fat, too much of a good thing can be, well, let's say sub-optimal.  Enjoy them as a meal accompaniment, not as a meal!

Check out this delicious meatless-main-dish salad featuring porotein-packed lentils and hearty healthy artichokes.  Yum! 

Lentil, Avocado, and Artichoke Salad

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Quick Roast Chicken & Root VegetablesFebruary 13, 2012

Filed under: Recipes - greenacres @ 5:54 PM

February is heart health month!  Look back on our blog, and sign up to receive our free e-newsletter, for great heart-healthy tips and recipe all month long!  For a great heart-healthy option try this easy roasted chicken  dish...ready in just 45 minutes!  This technique of starting bone-in chicken breasts on the stovetop and finishing them in a hot oven with vegetables gets a hearty dinner on the table in a hurry. While everything roasts, you still have time to make a quick pan sauce with shallot and dijon mustard. Serve with a spinach salad for a great iron boost!

INGREDIENTS

• 1 pound turnips, peeled and cut into 1/2-inch chunks
• 1 pound baby potatoes, quartered
• 2 tablespoons extra-virgin olive oil, divided
• 1 tablespoon chopped fresh marjoram or 
• 1 teaspoon dried
• 3/4 teaspoon salt, divided
• 1/2 teaspoon freshly ground pepper, divided
• 1/4 cup all-purpose flour
• 1 cup reduced-sodium chicken broth
• 2 bone-in chicken breasts (12 ounces each), skin and fat removed, cut in half crosswise 
• 1 large shallot, chopped
• 1 tablespoon Dijon mustard
• 2 teaspoons red- or white-wine vinegar

DIRECTIONS

Preheat oven to 500°F.

Toss turnips, potatoes, 1 tablespoon oil, marjoram, 1/2 teaspoon salt and 1/4 teaspoon pepper together in a medium bowl. Spread in an even layer on a large baking sheet. Roast for 15 minutes.

Meanwhile, place flour in a shallow dish. Transfer 2 teaspoons of the flour to a small bowl and whisk in broth; set aside. Season chicken with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Dredge the chicken in the flour, shaking off excess. (Discard any leftover flour.)

Heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add the chicken, skinned-side down, and cook until well browned on the bottom, about 5 minutes. Remove from the heat.

After the vegetables have been roasting for 15 minutes, stir them and place one piece of chicken, skinned-side up, in each corner of the baking sheet. (Set the skillet aside.) Return the vegetables and chicken to the oven and roast until the chicken is cooked through and the vegetables are tender, about 20 minutes more.

When the chicken and vegetables have about 10 minutes left, return the skillet to medium heat. Add shallot and cook, stirring, until fragrant, about 1 minute. Whisk the reserved broth mixture again, add to the pan and bring to a boil. Cook, stirring occasionally, until reduced by about half, about 8 minutes. Stir in mustard and vinegar. Serve the chicken and vegetables with the sauce.

Serve and enjoy!

recipe and photo from eatingwell.com

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Avoid Taking a Hit at Your Waistline on Game DayFebruary 02, 2012

Filed under: Recipes - greenacres @ 4:31 PM

It's just 1 week into February, and hopefully our New Year's Resolutions are still hanging in there by the skin of their teeth.  If you're trying not to ruin your diet in one night, consider giving a healthy boost to your game-day snacks.  You can still enjoy your favorites without compromising your diet...or taste!  Here are a couple ideas to get your started on the healthy path for this Sunday's munchies:

Salsa-Mole

What is a super bowl party without the guacamole?  Even though this delicious classic already contains good-for-you fats, it can also be made with too much sodium and bad-fat-boosting additives like mayo.  Try this healthier bent on the original,

and you might just find a new family favorite!

Ingredients

• 2 avocados, diced (if you don't know how to do this without the mess, check out this video!)
• 1 medium tomato, diced
• 2 T. fresh cilantro, chopped
• 1 lime, juiced
• 1 t. garlic salt
• 1 t. apple cider vinegar

Directions

Combine all ingredients in a bowl...and enjoy!  Try it on veggies--carrots, bell peppers, or stuffed inside cocktail tomatoes--for an even healthier twist!

Spicy Roasted Chickpeas

This deliciously crunchy, spicy little snack fills the craving for chips without all the fat, plus they give your body the protein and fiber it wants.  Tip:  Make sure the chickpeas are completely dry after draining and rinsing them. Otherwise they'll end up chewy and soggy.

Ingredients

• 1 15 oz. can of chickpeas (garbanzo beans)
• 1 tablespoon olive oil
• 1/2 teaspoon sea salt
• 2 teaspoons of spice mixture (a curry, Morrocan, or Mexican spice mixture work well)

Directions

Preheat oven to 400°F.  Drain and rinse chickpeas in a colander. Pat completely dry.  Toss chickpeas in a medium sized bowl with olive oil, sea salt, and spices.  Arrange chickpeas on a baking sheet in a single layer.

Bake for approximately 30 minutes or until crispy. While baking, shake pan or stir chickpeas to avoid burning.  Transfer to a serving bowl.  If desired, sprinkle and toss with more spices.

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Try Protein Shakes to Start the New Year Right!January 03, 2012

Filed under: Recipes - greenacres @ 2:21 PM

Start with this basic recipe and expand it from there!  You can substitute different fruits, nuts, juices, and protein powder flavors for different twists.  And of course don't be afraid to try some add-ins:  Chia Seeds give these shakes a banana'like flavor; flax meal or flax oil is great for the skin and aids healthy digestion; and Omega Oils can help balance that oh-so-important Omega-3 to Omega-6 ratio!

• 1 cup raspberries (frozen)
• 1 cup spinach
• 1 cup low-fat plain yogurt
• 1/2 cup low-fat milk, water, or juice
• 1/4 cup cashews
• 2 scoops Vanilla Whey Protein

Blend all ingredients in a food processor or blender.  Process until smooth, adding ice cubes until shake reaches desired consistency.  Enjoy!

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Deliciously Pop-Able New Year’s Treats!December 29, 2011

Filed under: Recipes - greenacres @ 4:29 PM

The breaded and deep-fried version of this dish is a nutritional nightmare, but this version, with spicy pepper flavor and generous amounts of cheese, has only 84 calories per popper. Try swapping out the Parmesan for cheddar, jack, or your favorite smooth-melting cheese for a whole new taste.

Grilled Pepper Poppers

Ingredients

• 1/2 cup (4 ounces) soft goat cheese
• 1/2 cup (4 ounces) fat-free cream cheese, softened
• 1/2 cup (2 ounces) grated fresh Parmesan cheese
• 1/2 cup finely chopped seeded tomato
• 2 tablespoons thinly sliced green onions
• 2 tablespoons chopped fresh sage
• 1/2 teaspoon kosher salt
• 16 jalapeño peppers, halved lengthwise and seeded (about 1 1/2 pounds)
• Cooking spray
• 2 tablespoons chopped fresh cilantro

Preparation

Prepare grill to medium-high heat.  Combine first 7 ingredients in a bowl, stirring well. Spoon about 2 teaspoons cheese mixture into each pepper half. Place pepper halves, cheese side up, on grill rack coated with cooking spray. Grill peppers 5 minutes or until bottoms of peppers are charred and cheese mixture is lightly browned. Carefully place peppers on a serving platter. Sprinkle with cilantro.

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Crowd-Pleasing Appetizers for Any Skill Level!December 26, 2011

Filed under: Recipes - greenacres @ 4:06 PM

If you're lucky enough to be both clever AND organized, this is just the app for you. Assemble and freeze these up to two weeks in advance (a good weekend project), then pop them into the oven and add seven minutes to the cook time (no need to thaw). The savory mushroom filling and the feathery phyllo will impress all your holiday guests.

Creamy Mushroom Phyllo Triangles

Ingredients

• 3/4 cup dried porcini mushrooms (about 3/4 ounce)
• 1 pound button mushrooms
• 1 large onion, cut into 1-inch pieces (about 8 ounces)
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon freshly grated nutmeg
• 6 ounces 1/3-less-fat cream cheese
• 1/2 cup finely chopped flat-leaf parsley
• 24 (18 x 14-inch) sheets frozen phyllo dough, thawed
• Olive oil-flavored cooking spray

Preparation

1. Cover porcini mushrooms with boiling water in a bowl. Let stand 1 hour. Drain well; chop.
2. Place half of button mushrooms in a food processor; pulse 8 times or until finely chopped. Remove from processor. Repeat procedure with remaining button mushrooms. Add onion to processor; pulse 8 times or until finely chopped.
3. Heat oil in a large nonstick skillet over medium heat. Add onion; sauté 5 minutes. Add button mushrooms; cook until mushrooms are tender and liquid evaporates (about 10 minutes). Stir in porcini mushrooms, oregano, salt, pepper, and nutmeg; cook for 2 minutes. Remove from heat. Add cheese; stir until cheese melts. Stir in parsley.
4. Preheat oven to 375°.
5. Place 1 phyllo sheet on a large cutting board or work surface (cover remaining phyllo to prevent drying). Cut sheet in half lengthwise; lightly coat with cooking spray. Fold each phyllo piece in half lengthwise to form a (3 1/2-inch-wide) strip. Spoon a level tablespoon of mushroom mixture onto 1 short end of each strip, leaving a 1-inch border. Fold 1 corner of edge with 1-inch border over mixture, forming a triangle; continue folding back and forth into a triangle to end of strip. Repeat procedure with remaining phyllo, cooking spray, and mushroom mixture. Place triangles, seam side down, on baking sheets coated with cooking spray. Lightly coat tops with cooking spray.
6. Bake at 375° for 20 minutes or until golden. Serve warm.

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Spicy maple-Cashew Popcorn—A Light, Fun Treat for All-Day Holiday Munching!December 20, 2011

Filed under: Recipes - greenacres @ 10:52 AM

For a more kid-friendly version, omit the ground red pepper. Store in an airtight container for up to two days.

Ingredients

• 1 tablespoon canola oil
• 1/4 cup unpopped popcorn kernels (about 6 cups popped)
• 1/4 cup dry-roasted cashews
• 1/3 cup sugar
• 1/3 cup maple syrup
• 1 tablespoon butter
• 1/2 teaspoon salt
• 1/4 teaspoon ground red pepper

Preparation

1. Heat canola oil in a medium heavy saucepan over medium-high heat. While saucepan heats, line a jelly-roll pan with parchment paper; set prepared pan aside. Add popcorn to oil in saucepan; cover and cook 2 minutes or until kernels begin to pop, shaking pan frequently. Continue cooking 2 minutes, shaking pan constantly. When popping slows down, remove pan from heat. Let stand 1 minute or until all popping stops. Stir in cashews.
2. Combine sugar and remaining ingredients in a small saucepan; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; cool 1 minute.
3. Pour hot syrup mixture over popcorn mixture; toss well to coat. Immediately spread popcorn mixture out onto prepared jelly-roll pan. Cool 3 minutes.

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Fun & Fruity Entertaining Idea!December 12, 2011

Filed under: Recipes - greenacres @ 3:16 PM

Pear & Apple Salsa with Cinnamon Chips

Try this different and delicious fruit salsa with home-made cinnamon trotillas chips for what is sure to become your classic party go-to.  Everyone will go ga-ga over this simply sweet dish that can be served as appetizer or dessert!

Ingredients

• 6 flour, spelt, or Gluten Free tortillas (8 inches)
• 3 tablespoons coconut sugar
• 1-1/2 teaspoons ground cinnamon
• 4 cups finely chopped tart apples (about 2 medium)
• 1 cup finely chopped ripe pear
• 1/2 cup quartered seedless red grapes
• 1/2 cup chopped celery
• 1/4 cup chopped walnuts
• 3 tablespoons orange juice
• 1 tablespoon coconut sugar
• 2 teaspoons grated orange peel

Directions

• Coat both sides of each tortilla with al natural cooking spray. Combine the 3 T. coconut sugar and cinnamon; sprinkle over both sides of tortillas.
• Cut each into eight wedges. Place on baking sheets. Bake at 400° for 4-5 minutes or until crisp, flipping as needed.
• Meanwhile, for salsa, in a small bowl, combine the remaining ingredients. Serve with the cinnamon chips.

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Pamela’s Tasty, Gluten Free Solution for the HolidaysDecember 08, 2011

Filed under: Recipes - greenacres @ 2:29 PM

Are you going gluten free?  Whether it’s for medical reasons or as a diet option, the holidays can be a tough time to fit your dietary needs into your busy schedule.  That’s where Pamela’s steps in to help!

Pamela’s Products has been creating gluten free products for 23 years.  Pamela founded her independent company on the premise that wheat-free and gluten-free foods can taste great and that everyone should have food delicious enough to celebrate. Her company continues to lead the industry with award winning decadent and delicious gluten-free foods.   Says Pamela, “I love what I do and everyone I’ve met along the way. I continue to take pleasure in finding new flavor combinations and creating tasty new products to celebrate with friends. I hope you enjoy my products too!”

 We here at GreenAcres swear by Pamela’s gluten free products, especially her carefully-crafted baking mixes, which are used almost exclusively in all the gluten free baked goods that come out of our amazing bakery.  The featured mix we’d like to bring you today is her versatile and delicious Chocolate Brownie Mix.  This mix is for all chocolate lovers who are passionate about dessert! Creates rich and moist brownies, chocolate waffles, and decadent cookies…

Try their recipe for quick and easy gluten free brownies, as featured right on the package!  Serve these delicious treats for your kids, family, friends, or bring it to a get-together at a neighbor’s house.  They’re perfect for any occasion!

Pamela’s Irresistible Chocolate Brownies

Wheat-Free, Gluten-Free, Non-Dairy

• 1 bag of Pamela’s Brownie Mix
• 1 egg, large
• ½ c. oil
• ¼ c. water

Preheat oven to 350°F.  Lightly grease 9” or 8” square pan.  Slowly combine all ingredients enough to incorporate, batter will thicken.  Pour into pan, smoothing evenly out the edges.  Bake for 18 minutes, or until toothpick inserted into the center comes out with slight crumbs.  Enjoy!

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An Elegant Centerpiece for Your Party Appetizers!December 05, 2011

Filed under: Recipes - greenacres @ 10:21 AM

Date, Walnut & Blue Cheese Ball

Bring some sophistication to your holiday cheese ball with this sweet and savory twist on the original!  Prepare this retro-chic snack up to two days ahead, and serve with crackers, bread, or veggies.

Ingredients:

• 1 cup (4 ounces) crumbled blue cheese
• 1 tablespoon nonfat buttermilk
• 5 ounces fat-free cream cheese, softened
• 3 ounces 1/3-less-fat cream cheese, softened
• 3 tablespoons minced pitted Medjool dates (2 to 3 dates)
• 1 tablespoon minced shallots
• 1/2 teaspoon grated lemon rind
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 cup minced fresh flat-leaf parsley
• 2 1/2 tablespoons finely chopped walnuts, toasted

Directions:

• Place first 4 ingredients in a large bowl; beat with a mixer at medium speed 2 minutes or until smooth and creamy. Add dates, shallots, lemon rind, salt, and pepper; beat at medium speed until well blended, scraping sides of bowl as necessary.
• Spoon cheese mixture onto a large sheet of plastic wrap. Form into a ball, using a rubber spatula. Wrap cheese ball in plastic wrap; chill overnight.
• Combine parsley and walnuts in a shallow dish. Unwrap cheese ball; gently roll in nut mixture, coating well. Place on a serving plate. Serve immediately, or cover and refrigerate until ready to serve.

Shopping List

• Blue Cheese, at least 4 oz.
• Buttermilk
• cream cheese; 1 block reg.; 1 block 1/3 less fat
• 2-3 dates
• Shallots
• 1 Lemon
• Sea Salt
• Black Pepper
• flat leaf parsley, at least 1/4 c.
• walnuts

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To-Die-For Stuffing:  Fennel, Sausage, and Caramelized ApplesNovember 17, 2011

Filed under: Recipes - greenacres @ 5:47 PM

Fennel, Suasage, and Caramelized Onion Apple Stuffing

Ingredients

• 12 ounces sourdough bread, cut into 1/2-inch cubes
• Cooking spray
• 9 ounces Italian sausage
• 5 teaspoons extra-virgin olive oil, divided
• 4 cups chopped onion
• 1 1/4 cups sliced fennel bulb
• 1 1/4 cups chopped carrot
• 2 tablespoons chopped fresh sage
• 1/2 teaspoon fennel seeds, crushed
• 5 garlic cloves, minced
• 1/2 teaspoon freshly ground black pepper, divided
• 3 cups chopped Golden Delicious apple
• 2 teaspoons sugar
• 1 1/2 cups fat-free, lower-sodium chicken broth
• 2 large eggs

Preparation

• 1. Preheat oven to 400°.
• 2. Arrange bread cubes in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 16 minutes or until golden, stirring after 8 minutes. Place in a large bowl.
• 3. Heat a large skillet over medium-high heat. Remove casings from sausage. Coat pan with cooking spray. Add sausage to pan; cook 8 minutes or until browned, stirring to crumble. Add sausage to bread.
• 4. Return pan to medium-high heat. Add 3 teaspoons oil to pan; swirl to coat. Add onion and next 5 ingredients (through garlic). Add 1/4 teaspoon pepper; sauté 8 minutes or until vegetables are tender, stirring occasionally. Add vegetables to sausage mixture.
• 5. Return pan to medium-high heat. Add remaining 2 teaspoons oil to pan; swirl to coat. Add apple and sugar; sauté 5 minutes or until apple caramelizes, stirring occasionally. Add to the sausage mixture.
• 6. Combine broth and eggs in a small bowl, stirring with a whisk. Add broth mixture and remaining 1/4 teaspoon pepper to sausage mixture; toss well to combine.
• 7. Spoon sausage mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Cover with foil. Bake at 400° for 20 minutes. Uncover dish; bake at 400° for 20 minutes or until browned and crisp.

Recipe from Cooking Light Magazine, Nov. 2011.

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PUMPKINS—Not Just for Scary Faces!October 24, 2011

Filed under: Recipes - greenacres @ 4:34 PM

Halloween is just around the corner!  And that means that everywhere you turn grocery stores, churches, and local farmers are all vending their pumpkin wares for that special night.  You can paint them, cut them out into scary faces, places them decoratively on your porch with hay bales, dried corn stalks, and fall mums…and cook with them!  Pumpkins aren’t just for crafts; they’re low in calories and fat, and they’re a great source of all kinds of healthful vitamins and minerals with amazing health benefits:

Great source of Beta carotene--The rich orange color is a dead give away to the nutrients present in pumpkin. Research shows that people who eat a diet rich in beta-carotene are less likely to develop certain cancers than those who fail to include beta-carotene-rich foods in their diet—and we all know it’s good for our eyes!

Loaded with Potassium--Studies show people who have a potassium rich diet lower the risk for hypertension. Potassium rich foods include bananas, broccoli, avocados, pomegranate and many others.  It’s also an important mineral for athletes as it is one of the primary actors in building and repairing muscle.

Zinc---Not only is zinc a major boost for your immune system, it also aids in bone density support for people at risk for osteoporosis.

High in Fiber---Diets rich in fiber may prevent cancer, heart disease and other serious ailments.

Antioxidants to help fight signs of aging skin—Pumpkins  contains lots of anti-oxidant vitamins A and C that fight free radicals, as well as zinc and alpha-hydroxy-acids which help to reduce the signs of aging in your skin.

Orange Pumpkin Loaf

Check out this twist on an old favorite.  The orange in this pumpkin loaf coupled with sweet raisins and crunchy walnuts creates a perfect storm of healthful foods and fabulous flavors.  Make this sweet bread for a chilly weekend breakfast, a holiday gathering, or as munchies while sipping cocoa…you can’t go wrong!

Ingredients

• 1 large orange
• 1/3 cup butter, softened
• 1 1/3 cups white sugar
• 2 eggs
• 1 cup canned pumpkin
• 1/3 cup water
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 cup chopped walnuts
• 1/2 cup chopped raisins

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
2. Cut orange into wedges, and remove seeds. Place orange, peel and all, in a food processor. Pulse until finely chopped; set aside.
3. In a large bowl, cream butter and sugar until smooth. Beat in the eggs one at a time, then stir in the pumpkin, water, and the ground orange. Mix together flour, baking soda, baking powder, salt, cinnamon, and cloves. Stir into batter just until moistened. Stir in nuts and raisins. Spoon into the prepared loaf pan.
4. Bake for 1 hour in the preheated oven, or until a toothpick inserted near the center comes out clean. Let stand 10 minutes, then remove from pan, and cool on a wire rack.

Nutritional Information:

Amount Per Serving (Serving=1/12 of 9"x5" loaf pan) Calories: 286 | Total Fat: 9.5g | Cholesterol: 49mg

http://allrecipes.com/Recipe/Orange-Pumpkin-Loaf/Detail.aspx

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Juicing: Get Your 5-A-Day Fast!October 03, 2011

Filed under: Natural Living, Organic, Recipes - greenacres @ 12:55 PM

As fall rolls around, our bodies crave less of the fruits and vegetables that they did in the heat of the summer.  It can be hard to convince your mind and body that you really should eat those carrot stick with lunch or reach for an apple rather than crackers for an afternoon snack.  But luckily modern technology has provided us with a quick and painless way to get all the benefits of our fruits and veggies without the hassle of gobbling down tons of roughage.

There is no doubt that fruits and vegetables are a healthy source for a whole array of vitamins and minerals, but many people don't realize that much of the nutrition in whole vegetables is bound by fiber.  While fiber is good for us and has many benefits for the body, vitamins that are trapped in it are difficult to assimilate.  For this reason, many of the vitamins in whole vegetables pass through the body unused.  When these whole vegetables are juiced, however, the vitamins and minerals are freed from the fiber, so the body can process and absorb them much more easily.  Fiber also makes it difficult for the body to use the water in vegetables, but fresh homemade vegetable juice contains plenty of this vital element. 

While most conventional bottled juices are pasteurized at high temperatures (or contain additives and preservatives) juicing preserves the enzymes that are present in live produce.  Enzymes are naturally occurring, and are an important part of all processes that happen in our bodies.  They help us to digest our food and absorb all the nutrients to allow them to work most effectively in our bodies.

Another up-side to fruit and vegetable juicing is also closely tied to the lack of fiber consumed from juicing as opposed to eating the whole fruit.  Many juicing recipes contain many different fruits and vegetables, so they provide an extensive variety that is vital to total health.  It can be unexpectedly difficult to get your five servings a day, but when you juice you are able to include a whole spectrum of fruits and vegetables that you might not otherwise take the time to prepare.

But juicing can also be a great tool for those trying to maintain a healthy weight, or even shed a few pounds.   Many juicing recipes contain far fewer calories than the sum of the vegetables within them, including fat-burning and metabolism-boosting ingredients like lemon and other citrus, or additives like protein powders and chia seeds can help you burn more fat and calories while maintaining satiety to curb cravings.

And don’t forget: when you’re juicing, it always pays to go organic.  It’s important to remember that organic versus conventional is a question of system and process.  Produce grown conventionally has been sprayed since its infancy with fertilizers, herbicides, and pesticides.  That means it’s not just surface contamination that affects us; these chemicals are present in the innermost fibers of conventional produce.

For starters, try out this awesome juicing recipe that was featured in our July Newsletter: 

Green"Acres" Lemonade

This lively green drink will satisfy your craving for lemonade while helping maintain your body alkalinity.  Some claim this beverage is a terrific beverage, while others say it satisfies their sugar cravings and leaves them fulfilled.  Either way, it is surely a terrific snack that will leave you energized and refreshed!

Ingredients:

• 1 organic lemon
• 2 organic fuji apples
• 6 organic kale leaves
• 1 bunch organic celery
• Mint sprigs (for garnish)
• Ice cubes

Directions:

Wash thoroughly the lemon, apples, kale and celery.  Cut into pieces that will fit into your home juicer chute.  Juice everything into a large cup and mix well.  Pour over ice and garnish with fresh mint.   Serves 2.

Don’t have a juicer at home?  Check out the options in the store!  We also have special discounts on juicing cases for staples like apples, carrots, and wheatgrass available all the time, as well as most fruits and vegetables available for special order by the case.  Talk to us today to find out more by calling the store at (316) 634-1088.  Enjoy your juicing adventures!

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