Market Street

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Tangy Mini Bell Pepper Salad

Tags: market street, Market Street Registered Dietitians, Color Your Basket, Color Your Basket Red

Wednesday, July 6, 2016 9:30:00 AM

Bell peppers are one of the most versatile vegetables. They come with a range of flavors, nutrients, and varying amounts of heat. Bell peppers can be enjoyed raw, cooked or added to a dish. If you can’t already tell, they are definitely a food to keep in your refrigerator! They make for a heart healthy addition to any plate providing vibrant color, nutrients, fiber …
» Read More
Spicy Asian Zucchini

Tags: market street, Market Street Registered Dietitians, Color Your Basket, Color Your Basket Green

Wednesday, August 17, 2016 9:30:00 AM

Did you know that the word zucchini comes from the Italian word “zucca” which means squash? Zucchini is in fact a type of squash! Just in time for summer, zucchini is in season, easily available and inexpensive! Not only is zucchini a fun word to say but it's also a fun vegetable to add to any meal or as part of the main dish. Zucchini is low in fat, low in sodium and …
» Read More
Dietitian Spotlight: Pecan Pie Energy Bites

Tags: market street, Market Street Registered Dietitians, weight management

Friday, November 18, 2016 4:56:29 PM

Sometimes nuts get a bad reputation because they are full of calories and fat. And although this is true, there is way more to their story that needs to be told!

For example, it is true that about 80% of the calories in nuts come from fat, however most of the fat found in nuts is monounsaturated and polyunsaturated fat, or what we would consider “good” fat. The fact of the …
» Read More
A Pleasant Little Football Menu

Tags: A Pleasant Little Kitchen, football, menu

Thursday, September 14, 2017 10:49:00 AM

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.

Visit her full blog or find out more about her here.

There is a question that seems to circulate in our household every week during football season…

“What are we making for the game?”

I dunno. What sounds good to you?

“Wanna grill?”

Absolutely I want to grill.

Yup. Almost every …
» Read More
Herbed Fondue

Tags: market street, A Pleasant Little Kitchen, Fondue, Party Recipes

Saturday, October 29, 2016 1:30:00 PM

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen. Visit her full blog or find out more about her here.

If food could be considered a love language, cheese would be mine. If I’m rushed in the morning, what do I grab to eat for an on-the-go breakfast? Cheese. It’s time to make dinner, but I’m hungry. I forage in the fridge and emerge with what? …
» Read More
Grilled Pork Taco Bar

Tags: A Pleasant Little Kitchen, grilling, summer, Smithfield

Wednesday, June 27, 2018 10:35:00 AM

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.

Visit her full blog or find out more about her here.

When cooking for a crowd I always take a few moments to consider the meal as a whole. I also ask myself a few questions:

1. How many people am I feeding?

2. What are my guests food preferences?

3. How can I fulfill everyone’s food …
» Read More
Nacho Party

Tags: market street, APLK, Big Game, Party Recipes, Feeding a Crowd

Tuesday, January 31, 2017 7:22:32 PM

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.

Visit her full blog or find out more about her here.

There’s an impending large crowd to feed on Super Bowl Sunday and they are coming to your home expecting food and fun.

The amount of time available to prepare dinner is limited so not only does the meal need to be easily prepared and …
» Read More
One Bowl Healthy Carrot Banana Muffins

Tags: market street, Market Street Registered Dietitians, Color Your Basket, Color Your Basket Orange, weight management

Wednesday, May 4, 2016 9:30:00 AM

One of the most common comments we dietitians hear from people is that they never, or rarely, eat breakfast. Some say they just don’t have time. Others tell us that they get hungry by noon when they eat breakfast in the morning. But that is exactly what is supposed to happen! Breakfast is just that: it breaks the fast! You more than likely have not eaten since the …
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Dietitian Spotlight: Tuscan White Bean Soup

Tags: market street, Market Street Registered Dietitians, soup

Thursday, November 3, 2016 3:00:00 PM

There is nothing like a warm bowl of soup on a chilly fall evening! This recipe for Tuscan White Bean Soup, full of Italian inspired flavors and hearty nutrition, is sure to warm you to the core! Beans are an inexpensive ingredient that add bulk to recipes, along with an array of nutrients that will keep you full and satisfied throughout the day.

Beans, including the …
» Read More
Dietitian Spotlight: Cauliflower Fried Rice

Tags: market street, Market Street Registered Dietitians, weight management, Color Your Basket

Friday, December 9, 2016 4:30:00 PM

Pineapple Paleo Cauliflower Fried Rice is a quick, easy and healthy recipe that you can have on the table in about 15 minutes. This new spin on fried rice makes it easy to watch your weight this holiday season.

Cauliflower fried rice trades out the traditional white rice for riced cauliflower, which adds an extra serving of veggies as well as a nutritional boost. Using riced …
» Read More

10 Information Results For food stamps

Tangy Mini Bell Pepper Salad

Bell peppers are one of the most versatile vegetables. They come with a range of flavors, nutrients, and varying amounts of heat. Bell peppers can be enjoyed raw, cooked or added to a dish. If you can’t already tell, they are definitely a food to keep in your refrigerator! They make for a heart healthy addition to any plate providing vibrant color, nutrients, fiber and antioxidants. They are available throughout the year and peak from August through September. Vitamin C is one of the main nutrients found in bell peppers, and by eating a cup, you receive 100% of your recommended daily intake. Vitamin C supports tissues in the body like skin, blood vessels, bones, and connective tissues. The other vitamins and minerals found in bell peppers vary depending on the color of the pepper. Today’s recipe, Tangy Mini Bell Pepper Salad, is nutritious, light and crisp - making it a great side dish during these summer months. Many salads are healthy, but there are definitely some that are not. Being dietitians, we are very careful at choosing our salads and want to help you be mindful as well! With salads it is easy to add a lot of unhealthy items, making them high in fat, calories and sugar. In fact, some salads can be worse for you than fried fast food meals. The items to avoid include creamy dressings, high fat meats, fried pieces, and large amounts of cheese. In large quantities, these can alter a salad into an unhealthy option. Avoiding these items on a salad can keep it nutritious and fresh, which is perfect for the summer! Share this recipe with family and friends, and stay posted for our next recipe!   Tangy Mini Bell Pepper Salad Ingredients: 1 lb sweet multicolored mini bell pepper ½ medium purple onion, thinly sliced 2 Tbsp Fresh dill, chopped 2½ Tbsp white vinegar 3 Tbsp extra virgin olive oil ½ tsp garlic salt, or to taste Pinch of black pepper   Directions 1) Remove the tops and seeds from bell peppers; cut them in half lengthwise and cut into thin strips. Transfer sliced bell peppers to a large mixing bowl. 2) Thinly slice onion and add it to the bowl along with chopped fresh dill. 3) Combine vinegar with extra virgin olive oil, garlic salt and pepper. Whisk the dressing together with a fork. Pour dressing over salad ingredients and stir well to combine. Read More

Spicy Asian Zucchini

Did you know that the word zucchini comes from the Italian word “zucca” which means squash? Zucchini is in fact a type of squash! Just in time for summer, zucchini is in season, easily available and inexpensive! Not only is zucchini a fun word to say but it's also a fun vegetable to add to any meal or as part of the main dish. Zucchini is low in fat, low in sodium and has no cholesterol, which makes it the perfect heart healthy food! You can easily steam, grill, sauté, bake and season this vegetable. The best aspect of this great veggie is the fact that it has about 30 calories and is nutrient dense! Zucchini is packed with vitamins and minerals that are beneficial to your body and overall health. This vegetable actually contains more potassium than a banana! This load of potassium benefits your heart, brain and muscles. They also contain Vitamin B-6 and Vitamin C which help boost your immune system. Zucchini also contains phytochemicals which play a role in maintaining your vision. Replacing a high fat, high salt food with this low calorie, nutrient dense vegetable is a great option for keeping your heart healthy. When shopping for zucchini, look for one that is medium in size (about the size of a regular flash light) and look for a vibrant color - color equals flavor! Lastly, look for one’s that have the stem attached - these will last longer. If you get it home and you're not ready to cook it right away, store it in a paper bag in the vegetable drawer in your refrigerator. There are endless ways to prepare, season and enjoy this beneficial summer vegetable! If you’re not convinced yet, just one bite of this Spicy Asian zucchini will win you over!    Spicy Asian Zucchini Ingredients: 3 small zucchini, cut into strips 2 cloves garlic, minced 1/4 cup low sodium soy sauce 2 TBSP sriracha sauce 1 teaspoon honey  2 green onions, sliced 2 TBSP sesame oil Salt and pepper to taste 2 TBSP sesame seeds, optional    Directions  1) Heat sesame oil in a skillet on medium high heat. 2) Add the zucchini and garlic and sauté for about 5-7 minutes or until desired tenderness. 3) Place zucchini in a bowl. 4) Combine the soy sauce, sriracha, and honey and whisk together until combined. 5) Pour the mixture over the sautéed zucchini and toss to combine. 6) Sprinkle with green onions and sesame seeds, if desired. 7) Serve warm or at room temperature.   Recipe adapted from ToSimplyInspire.com Read More

Dietitian Spotlight: Pecan Pie Energy Bites

Sometimes nuts get a bad reputation because they are full of calories and fat. And although this is true, there is way more to their story that needs to be told! For example, it is true that about 80% of the calories in nuts come from fat, however most of the fat found in nuts is monounsaturated and polyunsaturated fat, or what we would consider “good” fat. The fact of the matter is that all of us need fat in our diets! We believe that you should get fat from good sources, and if you are anything like us, you like to get the most bang for your buck! That’s why nuts are such a great food to incorporate into your diet, because not only are they full of good fats, but also protein, vitamins and minerals as well! Some of the vitamins and minerals that are found in nuts include Vitamin E, Magnesium, Copper and Folic Acid. All of these nutrients play a part in heart health. In fact, one research study found that consuming greater than 4 servings of nuts per week lowered the risk of heart attacks by 51% and decreased the risk of heart disease by 48% compared to consuming less than 1 serving of nuts per week (Adventist Health Study). However, a healthier heart is not the only benefit of consuming nuts; people with diabetes and those working on weight management may also reap the benefits of adding nuts to their diet. Since November is white/brown month, purchasing pecans, almonds and other nuts are a great way to color your basket white and brown! Eating these Pecan Pie Energy Bites will give you the taste of fall, without all of the guilt. These energy bites made with pecans and flavored with cinnamon have that familiar flavor of Thanksgiving dessert! And because they are full of protein and “good” fats, they will give you sustained energy to get you through these busy holiday months!   Pecan Pie Energy Bites:   Ingredients 1 1/2  cups pecans 1/2 cups almond, cashews, or walnuts 10-11 medjool dates, pitted 2 tsp cinnamon 1 tsp vanilla extract 1/8 tsp sea salt Pecan halves for garnish (optional) Instructions In a food processor, process pecans and almonds until a fine, grain like consistency. Add dates, cinnamon, vanilla and sea salt and process until a dough begins to form. Roll the mixture into balls and then press a pecan on top of each. Chill for about 10 minutes or so to set. Store in the refrigerator for up to a week. Adapted from bewholebeyou.com Read More

A Pleasant Little Football Menu

  Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  There is a question that seems to circulate in our household every week during football season… “What are we making for the game?” I dunno. What sounds good to you? “Wanna grill?” Absolutely I want to grill.  Yup. Almost every Wednesday when I’m headed to Market Street for weekly grocery shopping this question is tossed into the air and waits a reply. The answer is typically some form of grilling along with other grab and go types of food. I love this about football season. What I also love about football season is the culture of food and gathering it creates. There’s nothing quite like watching a game with friends and family while eating food that’s just as exciting as the game (or in some cases, better than the game). If you’ve experienced (or plan to experience) the same question I get asked weekly, today is your lucky day. Now you have an immediate answer. This weekend you’ll be cooking: green onion bacon dip + Market Street tortilla chips sirloin, sweet potato and garlic kebabs loaded fries cinnamon brown sugar popcorn with dark chocolate drizzle Now it’s your turn to pop on over to Market Street and make all your football watching, food grazing dreams come true. Oh! And don’t forget to throw in some Austin Eastciders Texas Honey, one of my favorite local beverages Market Street’s wine and beer department has available.  Soooooo… Wreck ‘Em Tech! Hook ‘Em Horns! Sic ‘Em Bears! Gig ‘em Aggies! Whatever your rally cry may be—happy watching AND eating!  Green Onion Bacon Dip    Ingredients 2 cups green onions, roughly chopped 1/2 cup chives, roughly chopped juice of 1/2 a lemon 12 ounces cream cheese, at room temperature 1 cup heavy cream zest of 1 lemon 1/2 teaspoon kosher salt 1 pound bacon chives, finely chopped (for topping)   Directions 1. In a food processor, puree the green onions, chives and lemon juice. 2. With a stand mixer or hand-held mixer, whip the cream cheese until smooth. 3. While mixing the cream cheese, slowly pour in the cream. 4. Add the onion and chive puree, lemon zest and salt to the cream cheese mixture. Mix well to combine. 5. Line a sieve with a few layers of cheese cloth (with excess hanging over the sieve). Pour the dip into the sieve, cover with the excess cloth, and place over a small bowl. Chill overnight. 6. The following day, cook the bacon until crispy and set aside on a paper towel-lined plate. 7. Once the bacon has cooled, chop it into bite-sized chunks. 8. Remove the dip from the fridge and uncover. Take the desired serving plate and place it on top of the sieve (make sure to align the sieve in the center of the serving plate). Holding both pieces together, carefully flip the sieve upside down (recruit a helping hand the first time you do this; it makes it easier). The dip will fall onto the serving plate. Remove the cheese cloth. 9. In large handfuls, cover the exposed surface of the dip with bacon. Continue this process until the entire cheese ball is coated. Sprinkle with chives. Serve chilled with tortilla chips or crackers. Sirloin, Sweet Potato and Garlic Kebabs   Ingredients 1 1/2 pounds sirloin steak, cut into 1 inch cubes 1 sweet potato, peeled cut into 1/4 inch thick and 1 inch long slices 1 onion, cut into 1x 1 1/2 inch pieces garlic cloves, peeled 1 teaspoon kosher salt extra-virgin olive oil pepper skewers yogurt sauce, for dipping (see recipe below)   Directions 1. 1 hour before grilling, soak the skewers in water (if using wooden skewers). 2. Heat the grill to 350-400 degrees. 3. On a skewer, alternate the pieces of meat, sweet potato, onions and garlic. Up to 3 pieces of meat per skewer. Be sure to leave a little room between each ingredient to help them cook evenly. 4. Coat each skewer with 1/2 teaspoon of oil, salt and pepper. 5. Grill 6-7 minutes per side. 6. Serve warm with garlic red pepper yogurt sauce. For the garlic red pepper yogurt sauce: Ingredients 1 cup plain yogurt 2 garlic cloves, rough chopped 1/2 teaspoon red pepper flakes 1/2 teaspoon kosher salt 1 tablespoon olive oil juice of 1 lemon   Directions 1. Combine all ingredients into a small bowl and stir to combine. Store in an airtight container in the fridge. Loaded Fries Author note: Be creative with toppings for these fries. Guacamole, pimento cheese, brisket, shredded pork shoulder, brown gravy or fried onion strings could also be decadent toppers. If serving a crowd, set up a bar of toppings and let each guest decide how they want to top their french fries. There are no measurements listed on the amount of cheese to give you the flexibility to add as much as you would like.   Ingredients 1 bag frozen crinkle cut french fries shredded cheese 1 package of bacon, fried and chopped 1/2 red onion, diced sour cream 1 bundle of green onions, chopped 1/2 bundle of cilantro, chopped hot sauce   Directions 1. Cook the french fries according to the instructions on the back of the package. 2. Once the fries are cooked, lower the oven to 400 degrees and top the fries with a generous amount of cheese, bacon and red onions. 3. Place back into the oven until the cheese is melted. Finish the fries with dollops of sour cream, green onions, cilantro and hot sauce. Cinnamon and Brown Sugar Popcorn with Dark Chocolate Drizzle Author note: I prefer to pop my own popcorn for this snack, but when time is short and I use purchased popped popcorn.   Ingredients 2 tablespoon unsalted butter 1/4 cup light corn syrup 1/2 teaspoon cinnamon extract 1/2 teaspoon vanilla extract 1/4 cup brown sugar 10 cups popped popcorn 3/4 cup dark chocolate candy coating   Directions 1. Heat the oven to 250 degrees. 2. In a small sauce pan, combine the butter, corn syrup, cinnamon extract and vanilla extract. Bring to a boil and cook for 5 minutes. 3. Place the popcorn in a large bowl. Pour the corn syrup mixture on top of popcorn and stir to coat. 4. Next sprinkle the sugar evenly over the popcorn and stir to coat. 5. Lay the popcorn on one large parchment-lined baking sheet (or two small ones). Place in the oven and cook for 1 hour, stirring every 15 minutes. 6. Remove from the oven and let cool completely. 7. Melt the chocolate candy coating per the instructions. 8. Drizzle on top of the popcorn to the desired amount. Let harden and serve. Read More

Herbed Fondue

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen. Visit her full blog or find out more about her here. If food could be considered a love language, cheese would be mine. If I’m rushed in the morning, what do I grab to eat for an on-the-go breakfast? Cheese. It’s time to make dinner, but I’m hungry. I forage in the fridge and emerge with what? Cheese. When my husband wants to surprise me with a date-night in, what is one of the things he brings home? Cheese (and wine, of course!). So when I was given an opportunity to develop a recipe for The Dallas Morning News about the 1970s, the first recipe on my list was the cheesiest thing possible. Fondue. Delicious, melty, salty (but not too salty) fondue. Then add some potatoes, cured meats and bread; that’s my kind of food heaven. Developing recipes can be a tricky task at times, especially if the recipe in development is slightly out of your wheelhouse. Fondue was legendary in my mind, a way to consume cheese with multiple vessels. I was slightly intimated by it because…how DO you make fondue? First you need a fondue set. Thankfully, my grandmother gifted me one when I got married. In her wisdom and foresight she knew I would one day need a way to melt cheese. Next, you need sterno to heat the pot. Then there’s cheese, garlic, wine, herbs and the cheese vessels– breads, meats, and vegetables. When I arrived at Market Street to choose the star of the fondue I couldn’t make up my mind. The cheese selection was immense. It not only ranged from gourmet to basic, but it was also nicely arranged in categories: soft, semi-soft, hard. Then I turn around and there was even MORE cheese to choose from in another cold case. Market Street spoke my love language and my heart was full. I went with a traditional blend of swiss cheeses (Swiss and Gruyere), so I wanted the dipping accessories to be a little less tradional. Luckily the bakery was a stone’s throw away from the cheese. I meander over and spoke with the baker behind the counter. We talked shop and after a few samples of the fresh baked bread I went with the one that tasted like a pretzel. I scooped up a bundle of adorable (and delicious!) pretzel sticks and felt satisfied. These babies will give the meal a unique twist to the traditional baguette used with fondue. Four recipe tests later, the fondue recipe was wrapped up. I finalized the recipe with a group of sweet girlfriends. Roasted fingerling potatoes, prosciutto and salami, bell peppers, cherry tomatoes, apples, pretzel bread was served to them with my favorite food star. Cheese. That night we laughed, talked, drank wine and dipped to our hearts’ content in gooey delicious fondue. I hope their love tank was filled that night too. Now I am on a mission to fill more cheese love tanks. This time it’s with my kids, and I know the perfect night to do this. Halloween. I plan to pair the sugary goodness of Halloween with the gooey goodness of fondue. Sweet and salty, the perfect combination and the perfect night to start a new tradition.   Herbed Cheese Fondue Author note: This recipe can be halved. However, use 3/4 teaspoon of kosher salt. Serve with a variety of meats, vegetables and bread. I prefer to make my fondue in a saucepan and then transfer to the fondue pot. Cook according to your preference.   Ingredients:  1 garlic clove, halved 2 cups dry white wine (like pinot grigio) 2 teaspoon lemon juice 1/4 cup cognac 2 teaspoon corn starch 6 sage leaves 2 branches rosemary 6 branches thyme 3 cups gruyere, shredded 3 cups swiss cheese, shredded 1 1/4 teaspoon kosher salt   Directions:  1) Tie the herbs into a bundle with kitchen twine. 2) Place the cornstarch into a small bowl and top with cognac. Stir to dissolve. 3) Rub the halved garlic inside a saucepan (or fondue bowl) covering the bottom and sides. 4) In the saucepan (or fondue bowl), over medium heat, bring the wine, lemon juice and herbs to boil. Remove the herbs. 5) Take 1 tablespoon of the wine mixture and add to the cornstarch and cognac. Stir to incorporate. Pour cognac mixture back into the saucepan. 6) Reduce the heat to medium low. In small batches, add the cheese to the wine mixture. Stirring frequently to prevent burning. Continue to add the cheese until all is melted. Add the salt. 7) Pour the cheese fondue into the fondue bowl, set over heat and serve immediately. Read More

Grilled Pork Taco Bar

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  When cooking for a crowd I always take a few moments to consider the meal as a whole. I also ask myself a few questions: 1. How many people am I feeding? 2. What are my guests food preferences? 3. How can I fulfill everyone’s food cravings? 4. Will this meal make them content? 5. Will they want to try to make this at home? Welcoming others into my home is something I take seriously and am honored to do— that’s why I ask these questions. I want anyone who walks through my door to feel welcomed, loved, special and… well-fed. For my upcoming July 4th grilling menu I plan to grill Smithfield Marinated Pork Tenderloins in the form of kebabs to be used for a taco bar. The answers to those questions listed above for this 4th of July gathering would be: 1. I’m feeding a handful of people. 2. The food preferences are minimal (i.e. not very many picky eaters) with my guests. 3. There needs to be options to meet all the cravings—must have lots of taco toppings! 4. This meal will make them very happy and satisfied. 5. Absolutely yes! Anyone could totally make this at home especially with the ease and tastiness of Smithfield Marinated Pork Tenderloins. It all started when I noticed the Smithfield pork tenderloins at Market Street. These were not the average plain pork tenderloins. I noticed they were pre-marinated and there were several options. Applewood Smoked Bacon! Smoked Mesquite! Roasted Garlic and Herb! Hooooray! With Smithfield by my side, I know I can easily provide multiple options of deliciously marinated pork for my dinner guests. The variety of marinades are great which means everyone will be happy with the selection of the protein. Plus with a trusted friend like Smithfield I don’t have to worry about the outcome. I know the pork is going to be perfect. To make the grilling experience a little bit unique I opted to not just grill the pork tenderloin but to cube the tenderloin and place it on skewers with alternating vegetables. The vegetables on the kebabs will vary—red onion, asparagus and garlic or bell pepper, potato, and white onion, just to name a few combinations. This taco bar will include not only a variety of Smithfield marinated pork but also a variety of veggies. Guest can grab the skewers that have their favorite pork flavor and vegetable combination. There will also be corn tortillas, flour tortillas, salsa, guacamole, fresh onions, fresh cilantro, queso fresca and Mexican crema to finish off the tacos. Grilling with Smithfield and Market Street by my side makes for a happy and a much anticipated meal. Removing one of the most involved elements, creating several different marinades, allows me to be a more involved with the different vegetables and toppings for the tacos. Ultimately my dinner guests will feel welcomed, loved, happy and…well-fed. What a great find! Market Street and Smithfield are the perfect partners for this grilling season. Delicious fresh pork combined with quality fresh produce-- it makes my dinner-hosting grill-loving heart extremely happy. I know it will do the same for you.   Save big on the star of the show and download your digital coupon here for $3 off Smithfield Fresh Pork. Just search "Smithfield." Expires 7/10/18 Grilled Pork Taco Bar Serves 4-8 Author note: Smithfield offers a variety of marinated pork cuts and flavors that work wonderfully for this recipe. I prefer to choose 2-3 different marinated pork tenderloins to provide a variety of flavors for this meal. The marinated pork options are: roasted garlic and herb, slow smoked mesquite, applewood bacon and sweet teriyaki. Remember, the amount of vegetables used is dependent upon how many people you plan to serve and how many kebabs you plan to make. I’ve listed the vegetables that I like to use in ingredient list below. Have fun with the toppings for the tacos too! The more options there are, the more taco varieties that can be created.   Smithfield Marinated Pork Loin Filet or Tenderloin, cut into bite-sized pieces yellow onion, cut into bite-sized pieces red onion, cut into bite-sized pieces asparagus, tough ends removed and remaining pieces quartered yellow squash, cut into bite-sized pieces bell peppers, seeded and cut into large chunks small golden potatoes, halved or quartered garlic cloves, peeled flour tortillas corn tortillas salsa, for topping guacamole, for topping queso fresca, for topping Mexican crema, for topping yellow onions, diced, for topping chopped fresh cilantro, for topping   1) Heat the grill to 350-400 degrees. 2) Assemble the kebabs. I prefer four pieces of meat per kebab with two to three veggie combinations. For example: onion, asparagus, pork, bell pepper. 3) Place the kebabs on the grill. Cook for 6-7 minutes per side, or until the pork reaches 140 degrees. 4) Remove the kebabs and place on a rimmed baking sheet. Cover with foil and let rest for 10 minutes. 5) Heat up the tortillas in a skillet, microwave or oven. 6) Serve the kebabs with the tortillas and an assortment of toppings. Read More

Nacho Party

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  There’s an impending large crowd to feed on Super Bowl Sunday and they are coming to your home expecting food and fun. The amount of time available to prepare dinner is limited so not only does the meal need to be easily prepared and make-ahead friendly, but it also needs to be delicious. Within this hungry football crowd are sleeping food dragons. These are the difficult eaters—smug ‘foodies’ or an adult with a picky palate. May I suggest a nacho bar? A “Nacho Night” get-together is a winner for all, regardless of the team you root for. For the host, it is easy to plan and prepare. Meats and sauces can be made ahead, or even purchased from Market Street the night before and gently reheated before service. Clean-up is a cinch (disposable foil pie pans for all!). Toppings can be chopped and refrigerated a few hours before everyone arrives. You’ll be casually sipping on a margarita when everyone arrives…and silently laughing. You’re actually making them do the cooking. And they’ll love you for it. It’s a win for the guests because they are pleasantly surprised. Conversations become livelier as the diners dive into the nacho building process. There’s food options for the pickiest eaters. But the overarching point of a nacho bar is that it’s tasty, memorable fun. You’ll be adding a memory to their food story and that’s awesome. When people come knocking at your door ready for kick-off, you’ll be ready to score big with your fans. Offer up chips, a selection of toppings and lots of cheese. It’s nacho night in America! Here’s a brief game plan to follow for the nacho building: Chips- make sure the tortilla chip is thick, not thin. Also, open the tortilla chip bag at the bottom instead of at the top. This allows all the small chips to be on the bottom of the nacho pile instead of on top. Market Street provides an abundant selection of tortilla chips that are perfect for nachos. It ranges from Tia Rosa to Xochitl to Market Street's very own, house-made seasoned deli chips (that make my heart skip a beat). Cheese- Goopy “queso” is not invited to this nacho party. This makes the chips soggy and undesirable. Use a neutral blend of shredded cheese (Monterey Jack is a good option). Be very generous when adding the cheese. If your nachos are based on a theme (like Greek or Italian) use a meltable cheese that compliments the other ingredients. Meat- offer a variety of meats or just stick to one. Market Street’s premade rotisserie chicken is perfect for nachos. Shred and then season with a bit of salt and lime juice—it’s an easy way to add flavor. BBQ brisket is also another excellent option. Layers- When building the nachos, think lasagna: chips, meat, cheese and repeat. I generally go with two layers, you may want more. Simplicity- Keep it simple on what initially goes on the chips and into the oven. Meat and cheese is all that’s needed at first (add beans and diced onions at the most). Leave the rest of the show up to your party guests and the toppings you put on your nacho bar. Toppings- This is where the fun begins and Market Street’s deli and premade sections are the perfect place to grab a few goodies. Go BIG when it comes to nacho toppings, here are a few suggestions. raw onions: white, red, green. crumbly cheeses: blue cheese, feta, goat cheese. greens: cilantro, parsley, chopped romaine lettuce. sauces: buffalo sauce, ranch dressing, pesto, tzatziki. vegetables: pico de gallo (also available in the Market Street ready to eat section), radishes, cabbage, bell peppers, jalapeños. beans (canned and drained): black, pinto, cannellini. Or if you prefer to skip the nacho bar and stick with pre-made nacho options, try these recipes for Buffalo Chicken Nachos or Chicken Pesto Nachos. Happy Nacho-ing! Buffalo Chicken Nachos Author note: This recipe is a non-recipe. The ingredients are listed; however, the amount of chicken, chips, cheese and toppings is really up to you. The buffalo sauce is adapted from Alton Brown's Buffalo Wing Sauce. Feel free to use store bought buffalo sauce and ranch dip if time is limited. For the nachos:  Ingredients:  canola spray thick tortilla chips roasted chicken, shredded Lucerne shredded three-cheese blend cheese For the toppings: red onion, diced radishes, thinly sliced fresh cilantro leaves, lightly chopped buffalo sauce (see recipe below) buttermilk ranch sour cream drizzle (see recipe below)   Directions:  1) Heat the oven to 350 degrees. 2) Line a large baking sheet with foil and spray with canola oil. 3) Make 1 even layer of chips on the baking sheet and top with chicken. Then add a generous amount of cheese (and I mean a lot of cheese). Repeat this step one more time (think lasagna). 4) Place the nachos in the oven and cook for 10 to 15 minutes or until the cheese is nicely melted and slightly browned. 5) Remove from the oven and top (to your liking) with the red onions, radishes, cilantro, buffalo sauce and sour cream drizzle.   For the buttermilk ranch sour cream drizzle: Ingredients: 1/2 cup buttermilk ranch dip (see below) water   Directions:  1) In a small bowl, add the buttermilk ranch dip and water (1 tablespoon of water at a time) until the dip is a nice, drizzly consistency. For the Buttermilk Ranch Dip: Author note: This recipe is adapted from Food52’s Basil Buttermilk Ranch Dressing. If you plan to serve this with salty chips, decrease the salt content to 1 teaspoon to 3/4 teaspoon. 1 cup sour cream ¾ cup buttermilk 2 tablespoons chives, finely chopped 2 tablespoons parsley, finely chopped 2 tablespoons shallot, finely chopped 2 tablespoons garlic (about 3 cloves), chopped ¼ teaspoon paprika 1 teaspoon kosher salt zest of ½ lemon   Ingredients:  1.Combine all ingredients into a bowl and stir well to combine.   For the buffalo sauce: Author note: If you love buffalo sauce, like I do, double the recipe. Ingredients: 3 tablespoons unsalted butter 2 garlic cloves, finely chopped 1/2 cup hot sauce (such as Texas Pete or Cholula) 1/2 teaspoon kosher salt   Directions: 1) In a small bowl, melt the butter in the microwave. 2) While the butter is still very hot, add the garlic, hot sauce and salt. Stir well to combine.   Chicken Pesto Nachos Author Note: Nachos are a personal creation, preferences for meat, cheese and toppings differ from person to person. Because of that this recipe has no measurements for the ingredients, it is a non-recipe. Be prepared to be addicted. After I make a batch, I’m already planning when to make them next. Keep in mind when making these, the more cheese the better. Store bought pesto also works if time is limited.   Ingredients: tortilla chips roasted chicken, shredded or diced mozzarella cheese goat cheese basil arugula pesto (for recipe, see below) tomato and red bell pepper salad (for recipe, see below) crème fraiche drizzle (for recipe, see below)   Directions: 1) Set the oven to 350 degrees and spray a rimmed baking sheet with canola spray. 2) Place one layer of tortilla chips, (evenly distributed and not a jumbled mess) onto the baking sheet. Top with a hearty sprinkling of mozzarella. 3) Top the mozzarella with 1/2 the chicken and then place chunks of goat cheese evenly over the top. 4) Continue steps 2-3 one more time. 5) Finish the nachos with a final sprinkling of mozzarella. Place the nachos into the oven and bake for about 15 minutes, or until the cheese is bubbly and slightly browned. 6) Before serving top the nachos with the tomato red bell pepper salad, spoonfuls of pesto and drizzles of creme fraiche.   Basil and Arugula Pesto Ingredients: 2 cups basil 1 cup arugula 1/3 cup pine nuts 3/4 cup finely grated fresh parmesan 2 garlic cloves, chopped 1/3 cup pine nuts juice of half a lemon 1/2 teaspoon kosher salt 1/2 cup extra-virgin olive oil   Directions: 1) Place all ingredients, except olive oil into a food processor. Puree the ingredients until smooth. 2) While the pesto is still being pureed, pour the olive oil into the mixture in a steady stream. 3) Remove from the food processor and store in an airtight container.   Tomato and Red Bell Pepper Salad Ingredients: 1 cup red bell pepper, seeded and diced 1 cup tomatoes, diced 1/4 cup shallot, finely diced 2 tablespoon parsley, finely chopped 2 tablespoons basil, finely chopped 1/2 teaspoon kosher salt 1 teaspoon extra-virgin olive oil   Directions: 1) Place all ingredients into a small bowl, stir to combine.   Crème Fraiche Drizzle Ingredients: 2 tablespoons crème fraiche 1 tablespoon water   Directions: 1) Combine the two ingredients into a small bowl. Mix well. Read More

One Bowl Healthy Carrot Banana Muffins

One of the most common comments we dietitians hear from people is that they never, or rarely, eat breakfast. Some say they just don’t have time.  Others tell us that they get hungry by noon when they eat breakfast in the morning.  But that is exactly what is supposed to happen!  Breakfast is just that: it breaks the fast!  You more than likely have not eaten since the night before.  This means you have probably gone without food for 8-12 hours.  But, your body is made to get you through that time.   Much of that time was resting while you slept.  Your metabolism slows down during that time since your activity also slows.  But, when you get up in the morning and you start moving around, your metabolism should start moving faster again and needs energy to do so.  However, by skipping a meal, your body thinks you are not able to replenish with food.  So, your natural response is to slow down the metabolism in order for your body to still do the things you demand of it in the morning.  Skipping breakfast can often work against us in a quest to lose weight!  Those who do eat breakfast often lose weight faster and/or are able to maintain a healthy weight! Now let’s tackle that other comment we hear:  there is no time for breakfast.   Keeping ready-to-go items on hand is a great way to have a breakfast prepared for those hectic mornings!  These muffins are a great example of something you can make ahead of time.  Plus they are full of great nutrition!  Most people will associate carrots with good eye health.  And that is true, they do help promote vision.  But they also can help promote skin health, prevent cancer and decrease your risk of heart disease!  Good thing they also taste good! This is  an easy way to sneak in more veggies for those who may not be so enthusiastic about eating veggies…it will be our little secret!     One Bowl Healthy Carrot Banana Muffins Ingredients: 1 ripe banana, mashed 1/4 cup unsweetened applesauce 1 cup shredded carrots 1/2 cup unsweetened shredded coconut 1/2 cup milk 1/2 cup brown sugar 1 tsp salt 1 1/2 tsp baking soda 1 tsp cinnamon 1 1/4 cup whole wheat flour  1/2 cup chopped walnuts 1/2 cup dark (or semi sweet if you prefer) chocolate chips or raisins   Directions 1) Preheat your oven to 350 degrees F. Prepare a 12-cup regular muffin tin with nonstick spray or paper liners. Set aside. 2) In a medium mixing bowl, combine the banana, applesauce, carrots, coconut and almond milk. Add the brown sugar and stir to combine. Add the salt, baking soda, cinnamon and flour and stir until just combined -- avoid over stirring to ensure your muffins are light and fluffy. Stir in the waluts and chocolate chips or raisins. 3) Fill each muffin cup ⅔ full. You'll have about ⅓ of the batter left over -- for an additional 6 muffins. Bake the first 12 for about 22 minutes, until a toothpick inserted in the center comes out clean. Remove to a cooling rack and spray half of the tin again with nonstick spray or line with paper liners. Fill with the remaining batter and bake.  Read More

Dietitian Spotlight: Tuscan White Bean Soup

There is nothing like a warm bowl of soup on a chilly fall evening! This recipe for Tuscan White Bean Soup, full of Italian inspired flavors and hearty nutrition, is sure to warm you to the core! Beans are an inexpensive ingredient that add bulk to recipes, along with an array of nutrients that will keep you full and satisfied throughout the day. Beans, including the cannellini beans used in this recipe, are a part of the legume family. Other legumes include lentils, peas, chickpeas, peanuts and soybeans. Legumes are considered a nutrient-rich food, as they provide a large variety of nutrients and only a moderate amount of calories. Beans are a great protein source, and can serve as a meat alternative. Additionally, beans are full of folate, iron, potassium and magnesium. A couple of things you won’t find much of in beans are fat, sodium and cholesterol, but we are just fine with that! The impressive fiber content of beans (an average of 7 or more grams of total dietary fiber per ½ cup serving!) as well as the nutrition facts previously mentioned make beans a great food to consume for reducing the risk factors associated with cardiovascular disease. Fiber content helps to keep you feeling full, and it is also an important part of the digestive system. Along with the heart healthy benefits, consuming fiber can help decrease the risk for developing diabetes, obesity, high blood pressure, and gastrointestinal diseases! When buying canned beans, a low-sodium or no-salt-added variety is the best choice, as it leaves you in control of the amount of salt added to the recipe! Buying reduced sodium chicken or vegetable stock will also help lower the sodium content of this soup. Ingredients: 4 ounces bacon, finely diced 1 small white onion, peeled and diced 5 cloves garlic, peeled and minced 8 cups low sodium chicken stock or vegetable stock 4 (15-ounce) cans cannellini beans, rinsed and drained 1 bay leaf 1 large sprig fresh rosemary salt and freshly-ground black pepper *for serving: freshly-grated Parmesan, 100% whole grain bread Directions: Heat bacon in a large stockpot over medium-high heat.  Cook until crispy. Transfer the bacon to a separate plate, using a slotted spoon, reserving about 3 tablespoons of bacon grease in the stockpot.  (Discard any extra grease, or you can substitute olive oil in place of the 3 tablespoons of bacon grease.) Add onion and cook for 5 minutes, stirring occasionally, until soft and translucent.  Add garlic and cook for 1-2 minutes until fragrant, stirring occasionally. Add chicken stock, beans, bay leaf, rosemary and half of the cooked bacon.  Stir to combine.  Continue cooking the soup until it reaches a simmer.  Then reduce heat to medium-low, cover partially, and let the soup simmer for 10-20 minutes so that the flavors will meld. Add salt and pepper to taste. Remove the bay leaf and rosemary. Serve warm, topped with the extra bacon.  Garnish with Parmesan and serve with bread. Recipe adapted from gimmesomeoven.com Read More

Dietitian Spotlight: Cauliflower Fried Rice

Pineapple Paleo Cauliflower Fried Rice is a quick, easy and healthy recipe that you can have on the table in about 15 minutes. This new spin on fried rice makes it easy to watch your weight this holiday season. Cauliflower fried rice trades out the traditional white rice for riced cauliflower, which adds an extra serving of veggies as well as a nutritional boost. Using riced cauliflower to replace grains in recipes has become more popular and it is a great way to decrease calories while increasing nutrition. In addition to cutting calories, the cauliflower and variety of other vegetables are good sources of fiber which can help keep you feeling full longer, both of which aid in managing weight. With the addition of pineapple, peas, carrots and green onion, you have a very colorful meal that is perfect for this month’s Color Your Basket Rainbow. Adding a variety of fruits and vegetables to your meals is a great way to add fiber and a variety of vitamins and minerals, as each food has its own unique set of nutrients. This recipe is also Paleo friendly, meaning it is dairy free and grain free. If you are looking for a quick and simple intro to Paleo that is friendly to your waistline, then try this recipe below.      Pineapple Paleo Cauliflower Fried Rice GF, Dairy Free, vegetarian option Yields: 3 Prep time: 5 min Cook time: 10 min   Ingredients One small head of cauliflower 1 cup frozen peas and carrots mix 2 eggs, beaten 2 tbsp sesame oil 2 garlic cloves (chopped) 3 tbsp tamari sauce (gluten free) 1/2 cup pineapple (diced). Keep a tbsp or two of juice for later. 2/3 cup chopped green onion red pepper flakes 3 oz gluten free spicy or sweet jerky (beef, turkey, or bison), chopped - optional Black pepper/sea salt to taste   Instructions 1) For the cauliflower rice, just chop into sections with knife first then pulse in food processor or blender a few times until "riced" texture forms. Pulse for 1 or 2 seconds each time. 2) In a small bowl, beat your eggs and set aside. 3) Next heat a medium skillet or wok on medium high heat and add in your cauliflower rice, peas/carrots, sesame oil, eggs, and garlic. Stir around for a 2-3 minutes until coated. 4) Add in your tamari sauce, pineapple, and jerky (if using). Stir fry for another 2 minutes then add your onion last. Place on medium to medium high heat until everything is coated and hot. Add in a few tbsp of pineapple juice if you want it more sweet. 5) Mix again then plate or place in serving bowl. Iif there is any sesame/tamari/pineapple juice left in the skillet or wok, then pour that on top of your bowl before serving. 6) Top with crushed red pepper and black pepper/sea salt to taste if desired.   Calories: 335 Total Fat: 20g (5g saturated) Cholesterol: 140mg Sodium: 700 mg Total Carbs: 22g Fiber: 6g Sugars: 11g Protein: 19g   Contributor: Marian Browning, Texas Woman’s University Dietetic Intern. Marian is working to complete a Dietetic Internship and M.S. in Nutrition, in pursuit of becoming a Registered Dietitian. She has a B.S. in Nutrition from Texas Woman’s University. Marian enjoys trying new recipes as well as cooking family favorites to share with others. Read More

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