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Dietitian Spotlight: Cauliflower Fried Rice

Tags: market street, Market Street Registered Dietitians, Build A Better Meal

Thursday, November 30, 2017 4:38:00 PM

Chinese Take-Out — one of the easiest ways to “prepare” dinner for your family and by prepare we mean finding the number, calling the restaurant, placing an order, and driving to pick it up. Although it is easy, this quick dinner often turns into a food coma full of regret for those trying to make healthy eating choices. So, if you’re craving stir-fry, we have the perfect and …
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Dinner For One

Tags: market street, Dinner Recipes, A Pleasant Little Kitchen

Friday, January 20, 2017 7:18:00 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.

Just because there's one mouth to feed doesn't mean dinner needs to be void of tastiness. A meal for one can be just as delicious as a meal for five.

On several occasions I have conversations with those that want recipes for one. The …
» Read More
A Pleasant Little Rotisserie Chicken Menu

Tags: A Pleasant Little Kitchen

Thursday, January 11, 2018 3:15:00 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.

It’s a question I often hear, and one that I always have an answer for:

“What types of dinners can I make from a rotisserie chicken from the grocery store?”

My response is always the same:

You can make SO many meals at all kinds of …
» Read More
Color Your Basket with Quick and Easy Tortilla Soup

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

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

Well it is officially 2016! The Dietitians at Market Street have been working very hard preparing for 2016 and we are very happy to introduce “Color your Basket!” This year, we are going to be focusing on all the different colorful foods and the health benefits associated with each color. It’s going to be a fun year and we are so excited to start January off with the …
» Read More
Strawberry Basil Grilled Cheese with Red Pepper Jelly

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

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

The dietitians at Market Street have been moving through the color wheel this year, and we’re continuing on with white and brown foods in April. People typically consider these boring and drab colors, especially when it comes to food. This could not be farther from the truth--white and brown foods have great health benefits! For example, they contain flavonoids and …
» Read More
Peach and Gorgonzola Grilled Polenta Rounds

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

Wednesday, June 8, 2016 9:30:00 AM

Originally known as peasant food, polenta has become all the rage in high-end restaurants because of the laborious cooking requirements. It can be a great side dish or even a main entrée! Polenta is made from corn, and when cooked perfectly becomes a smooth creamy component to any meal. When eaten, corn can supply the body with many nutrients such as carbohydrates, …
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Bagel Quiche

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

Wednesday, July 20, 2016 9:30:00 AM

Looking for a new healthy and delicious breakfast idea? This Bagel Quiche recipe is packed with nutrition and is the perfect way to start your day off right! Plus, if you have diabetes, you know it is important to eat a variety of foods that contain the right amounts of carbohydrates, protein, healthy fats, vitamins, and minerals. This recipe will help you incorporate …
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Blueberry Breakfast Quesadillas

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

Wednesday, September 28, 2016 9:30:00 AM

When we think of superfoods, the first one that usually comes to mind is the blueberry, and with good reason! Blueberries are one of nature’s great treasures and when it comes to nutrition, blueberries prove that good things really do come in small packages. These little gems know how to pack a punch with immune-boosting antioxidants, fiber, and manganese.

Blueberries …
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Grilled Prosciutto, Spinach and Burrata Pizza

Tags: A Pleasant Little Kitchen, watch party, pizza

Friday, February 2, 2018 4:32:00 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.

I talk a big grill game. BUT, come on...

I live with a grill master and I have been convinced by him that anything we cook in the kitchen can, in fact, be cooked on the grill.

And I love it.

Now it’s my turn to convince you of the …
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Smoked Salmon and Horseradish Baguette

Tags: A Pleasant Little Kitchen, lent, Smoked Salmon

Tuesday, March 6, 2018 10:10:00 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.

Fancy and delicious—what’s better than this combo? Oh. That’s right… “easy” would be nice too.

Now that’s a happy trio especially if it revolves around food. Which it does.

One of my favorite finds at Market Street is smoked salmon. …
» Read More

10 Information Results For food stamps

Dietitian Spotlight: Cauliflower Fried Rice

Chinese Take-Out — one of the easiest ways to “prepare” dinner for your family and by prepare we mean finding the number, calling the restaurant, placing an order, and driving to pick it up. Although it is easy, this quick dinner often turns into a food coma full of regret for those trying to make healthy eating choices. So, if you’re craving stir-fry, we have the perfect and healthy solution for you. Cauliflower has become one of the most popular alternatives to starchy products such as rice, pasta, potatoes and even pizza crusts. Finely chopped cauliflower acts just like rice without adding high calories and carb amounts to your dinner, making it a perfectly safe alternative for those who have diabetes. This recipe is also loaded with veggies which may help to stabilize your blood sugar. Not only is this recipe diabetes-friendly, it will also help you reach your daily goal of 3-5 servings of veggies. This Cauliflower Fried Rice is the perfect way to satisfy that take-out meal craving, but with increased nutritional benefits and absolutely no feelings of guilt. And while it may not be as easy as calling in a to-go order, it’s still a quick and easy meal to prepare and enjoy.    Cauliflower Fried Rice   Ingredients: • 1 bag Cauliflower crumbles • 3/4 cup chopped onion • 2 1/2 tablespoons oil, divided • 1-2 eggs, lightly beaten • 1/4 cup + 1 tbsp. light, low-sodium soy sauce, divided • 1/2 cup chopped baby carrots • 1/2 cup frozen peas, thawed • 4 green onions, chopped • 2 cups bean sprouts, optional • Salt, to taste   Directions: 1. Heat one tablespoon of oil in a wok or large skillet over medium-high heat. Add the chopped onion and stir fry until light brown, about 8 minutes. Remove from the wok and place in a bowl. Set aside. 2. In a small bowl, mix together the egg (1 or 2, depending on how eggy you like your fried rice) and a few drops of sesame oil and soy sauce. Add a 1/2 tablespoon of oil to the wok and then quickly scramble the egg mixture in it. Remove the egg and add to the bowl with the onion. 3. Add the last 1/2 tablespoon of oil to the wok and add in the cauliflower, peas, carrots, green onions, and bean sprouts. Stir fry for 3 minutes, then reduce the heat to medium-low, mix in the soy sauce, and cover for about 3 more minutes, or until cauliflower is cooked through. Add back in the egg and onion and cook together for one more minute. Season with salt to taste. 4. Garnish with additional chopped green onion. Read More

Dinner For One

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Just because there's one mouth to feed doesn't mean dinner needs to be void of tastiness. A meal for one can be just as delicious as a meal for five. On several occasions I have conversations with those that want recipes for one. The reason varies. "My husband travels and I don't want to eat hot dogs at 4:45 pm with my children." "I'm single, but I still want to eat a nice dinner." "My spouse works nights and I'm left to fend for myself at dinner time." Whatever it is, take heart. I'm here to help make those dinners for one flavorful and something to get excited about. This menu involves recipes that can feed many. As cook and controller of the kitchen, it will be your job to halve some of the recipes (which will be noted) and then repurposed in following meals. I encourage you to take these leftovers for lunch the following day. You'll not only eliminate a sad desk lunch, but you will also save a little money. Take a peek at this week's cooking adventure: Simmered Tomatoes with Crusty Bread, Prosciutto, Manchego Cheese and Apples Tomato Fettuccini with Balsamic Flank Steak Flank Steak Tacos with Chimichurri and Black Bean Puree Spicy Garlic Shrimp and Black Bean Puree with Chimichurri Black Bean Puree, Runny Egg and Tortillas   Monday Simmered Tomatoes with Crusty Bread, Prosciutto, Manchego Cheese and Apples When it comes to the crusty bread, have fun! The bakery at Market Street provides a variety of small rolls so you don't have to purchase a giant loaf. One of my favorites is the garlic rosemary bread. Want the bread sliced to order? Just ask, the bakers are happy to help! Tuesday Pair Fettuccini with Simmered Tomatoes and Balsamic Marinated Skirt Steak I recently perused the pasta section and was amazed at the selection of pasta. It ranges from the basic spaghetti to the more unique shape, tortiglioni (from the Mario Batali line of pasta). *for the skirt steak, halve all ingredients* Wednesday Skirt Steak Tacos with Chimichurri and Black Bean Puree Slice the leftover skirt steak into thin strips, place in tortillas, top with sour cream and chimichurri. *black bean puree, halve all ingredients* Thursday Spicy Garlic Shrimp with Black Bean Puree and Chimichurri *for the spicy garlic shrimp, halve all ingredients* Friday Black Bean Puree and Runny Egg Skillet with Tomatoes and Tortillas Heat up the black beans in a skillet alongside sliced cherry tomatoes. Add an egg with three minutes left to cook. Serve warm with tortillas.   Recipes   Simmered Tomatoes with Crusty Bread, Prosciutto, Manchego Cheese and Apples Author note: the addition of kalamata olives would give this olive oil dip a salty punch. Ingredients:  ½ cup extra-virgin olive oil 1 rosemary sprig 2 large garlic cloves, chopped 1 cup cherry tomatoes, cut into bite sized pieces 1 tablspoon balsamic vinegar ½ teaspoon kosher salt cracked black pepper   Directions:  1) Heat the extra-virgin olive oil, garlic, rosemary and salt on medium-low heat for about five to eight minutes. Stir occasionally in order to prevent the garlic from burning. 2) Next, add the tomatoes and increase to medium heat. Cook for an additional three to four minutes. 3) Pour into a bowl, add the vinegar and top with cracked pepper. Serve with warm, crusty toasted bread. Adding Prosciutto, Manchego Cheese and Apples to this meal would be a delicious touch!   Balsamic Marinated Skirt Steak Author note: When cooking steak, consider the thickness of the cut for cooking time. For a thicker cut of meat, increase the cooking time. For a thinner cut of meat, reduce the cooking time. Ingredients:  3/4 cup balsamic vinegar 1 tablespoon Dijon mustard 4 garlic cloves, rough chopped 2 teaspoons koshers salt 1 tablespoon lemon juice 1 teaspoon red pepper flakes 1/4 cup extra-virgin olive oil 2 branches of rosemary 2-3 pounds skirt steak   Directions:  1) In a rectangular baking dish, combine the vinegar, mustard, garlic, salt, lemon juice and red pepper flakes and stir to combine. 2) Slowly add the oil in a steady stream, whisking constantly. Add the rosemary sprigs. 3) Place the skirt steak in the marinade. Cover and place in the fridge. Marinate for four hours (or overnight). Flip occasionally. 4) Remove the steak from the fridge about 30 minutes before cooking. Pat dry and set aside. Pour the marinade into a saucepan and reduce until the thickness coats the back of a spoon. 5) Place the oven rack to the upper most level. Heat the broiler to 500 degrees. 6) Place the steak on a broiling pan and broil 6 minutes per side (for a medium doneness) for a total of 12 minutes. Remove from the oven, wrap in foil and let rest for 10 minutes. 7) Cut the skirt steak in thin slices, against the grain. Serve with reduced marinade.   Chimichurri Author note: Chimichurri is an Argentinian condiment. It’s traditionally served on top of grilled meats and vegetables. I also enjoy using it on nachos, pizza and runny eggs. It works deliciously as a marinade as well. This food processor method makes for a very quick cooking process. Note that the longer the chimichurri marinates, the tastier it becomes. Ingredients:  3/4 cup fresh parsley, lightly packed (leaves and thin stems only) 2 tablespoons fresh oregano, lightly packed 1 tablespoon fresh thyme 5 garlic cloves, quartered 1 1/2 teaspoon kosher salt 1/2 cup extra-virgin olive oil 1/3 cup red wine vinegar 1 teaspoon dry red pepper flakes   Directions:  1) Place all ingredients into a food processor, except for the red pepper flakes. Puree until herbs and garlic is chopped and the ingredients are well incorporated. 2) Pour into a glass container and stir in the red pepper flakes. Cover and store in fridge for at least 1 hour.   Black Bean Puree Author note: This recipe is the perfect make-ahead dish. It can be stored in the fridge for three to four days. It is a versatile recipe — serve it as a side dish, a condiment for tacos or a dip for tortilla chips. Use less liquid for a bean dip or more liquid to serve it as soup. Ingredients:  1 ½ cups dried black beans 2 tablespoons extra-virgin olive oil 1 green bell pepper, core removed and rough chopped ½ yellow onion, rough chopped 1 teaspoon oregano 1 teaspoon paprika 1 ½ teaspoon cumin 1 ½ teaspoon kosher salt (or 2 teaspoons if you prefer beans a little salty) ½ teaspoon red wine vinegar ½ bunch of cilantro, chopped three to four times   Directions:  1) Rinse and sort the beans to remove any undesirable pieces. Then, in a large pan, soak the beans with 8 cups of cold water for 6 to 8 hours or overnight and cover with a lid. 2) Drain the beans and then rinse with cold water. Place the beans back into the pan and cover with 6 cups of water. 3) Bring the beans to a boil and lower the heat to a simmer. Simmer the beans with the lid tilted for 1 ½ hours or until soft. Stir occasionally and , if necessary, add water to keep the beans submerged. 4) Meanwhile, heat the olive oil over medium heat in a medium-sized skillet. Add the pepper, onion and salt and saute until the vegetables are softened, about 8 to 10 minutes. 5) Once the vegetables are softened add the oregano, paprika and cumin to the pan. Stir in the spices to evenly cover and coat the vegetables. Cook for an additional 2 to 4 minutes or until fragrant. 6) When the beans are finished cooking and are soft and tender, drain all but 1 ½ cups of cooking liquid. 7) Add the cooked vegetables and cilantro. With an immersion blender (or a food processor or blender) puree the beans until smooth. 8) Once the beans are smooth, add the vinegar and heat through at a low heat for five minutes. Stir occasionally to prevent the beans from sticking to the bottom of the pan. 9) Salt to taste and serve warm.   Spicy Garlic Shrimp Author note: Two mixing bowls are required for this recipe. Ingredients:  3 tablespoons extra-virgin olive oil 4 garlic cloves, chopped 1 teaspoon kosher salt ½ teaspoon cayenne ½ teaspoon paprika zest of 1 lemon juice of 1 lemon ¼ cup chopped chives 1 pound shrimp   Directions:  1) Heat the oven to 400 degrees. 2) In a medium sized mixing bowl place 2 tablespoons of oil, 2 cloves of chopped garlic, ½ teaspoon of salt, ¼ teaspoon of cayenne, ¼ teaspoon of paprika and the lemon zest. Stir well to combine 3) In a second medium sized bowl place 1 tablespoon of of oil, 2 cloves of chopped garlic, ½ teaspoon of salt, ¼ teaspoon of cayenne, ¼ teaspoon of paprika, juice of 1 lemon and the chives. Stir well to combine and set aside. 4) Add the shrimp to the first bowl (the bowl without the chives) and turn the shrimp several times to coat. 5) Pour the shrimp mixture onto a foil-lined baking sheet. Spread the shrimp out into an even single layer. 6) Place the shrimp into the oven and cook until pink, about 8 to 10 minutes. 7) Remove the shrimp from the oven and with a slotted spoon place the cooked shrimp into the second bowl. 8) Turn the shrimp several times to coat well.  *This dish is delicious topped with a crumbly cheese and served warm with black bean puree. However it is also a tasty dish served cold with chilled avocado and cucumber soup. Read More

A Pleasant Little Rotisserie Chicken 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.  It’s a question I often hear, and one that I always have an answer for: “What types of dinners can I make from a rotisserie chicken from the grocery store?” My response is always the same: You can make SO many meals at all kinds of skill level. Soups! Lasagnas! Pizza! Salads! Taquitos! Typically the question is two part though… what can I make from a rotisserie chicken and what can I make from a rotisserie chicken that is weeknight friendly (and let’s face it makes for great leftovers for the rest of the week). My answer never changes. You can make SO many meals that are weeknight friendly from a rotisserie chicken. From that point on the conversation varies depending on the person’s time availability, level of cooking skills and food preferences. I tend to always insert one piece of advice though. Get the rotisserie chicken from Market Street. It’s never dried out and there is a wonderful variety of seasoned rotisserie chickens that are nice to choose from that help enhance the flavors of the meal. Lemon Pepper! Simply Seasoned! Garlic! Southwest! Market Street knows how to cook a chicken. Now, not knowing your particular level of cooking, food preferences and time available in the kitchen I want to share with you some of my favorite recipes that I enjoy making with a rotisserie chicken: Linguini with Tomatoes and Chicken | weeknight | time in the kitchen: minimal Hatch Chile Chicken Lasagna | weekend | time in the kitchen: more than average Chicken Salad with Whole Grain Mustard and Thyme | weeknight | time in the kitchen: minimal Chicken Red Pepper Soup | weeknight | time in the kitchen: average One thing that all of these recipes have in common is that they make enough leftovers for the following night (or for lunch the next day). Now, add a few of these recipes to your menu this week and pop over to Market Street to pick up a rotisserie chicken--or two, because they are the best in the city. Linguini with Chicken, Tomatoes and Garlic Oil Author note: This dish is one that can be made in the time it takes the linguine to cook. This recipe serves 2 to 3 but could easily feed more by increasing the amount of extra-virgin olive oil, tomatoes and chicken. Feel free to increase the amount of garlic and cheese if a more vibrant flavor is desired. Red pepper flakes and fresh spinach would also make good additions to this dish.    Ingredients 1/4 cup extra-virgin olive oil 1 small shallot, roughly chopped 5 garlic cloves, crushed pinch of red pepper flakes (optional) 1 cup small tomatoes, halved (or larger tomatoes, diced) 1/4 tsp kosher salt 1 cup rotisserie chicken 1/4 cup pasta water 1/2 cup grated Pecorino Romano (or Parmesan) handful of linguine noodles (enough for 2 to 3 servings) lemon zest kosher salt   Directions 1. Fill a medium sized pan with water and bring to boil, pour a generous amount of kosher salt into the water and add the linguine. Cook the pasta to al dente according to the package's directions and reserve ¼ cup of pasta water. 2. Meanwhile, add the oil, garlic and shallots (and red pepper if using) to a medium-sized saute pan and cook over medium-low heat. Cook for about 8-10 minutes, stirring occasionally to prevent the garlic from burning. 3. Next, add the tomatoes to the garlic oil and cook for an additional 5-8 minutes. 4. Then, reduce the heat to low and add the chicken, pasta water and cheese. Stir well to combine and continue to heat through. 5. Once the pasta is cooked to al dente, add the linguine to the saute pan. Stir well to coat the noodles with the garlic oil. 6. Divide the linguine, chicken and tomatoes between 2 or 3 bowls, spoon the remaining garlic oil over each dish and then top with freshly grated lemon zest.   Hatch Chile Chicken Lasagna Author note: For a more laid back approach to lasagna, this recipe can be broken down into two days of cooking. Cook the sauce and prep the chicken on day one. Make the béchamel and build the lasagna on day two. Use a rotisserie chicken from your local grocery store to make the cooking process a bit easier. Depending on how cheesy you prefer lasagna, feel free to add more parmesan and fontina cheese. Be sure to evenly distribute all components of the lasagna.   for the lasagna Ingredients Hatch chile tomato sauce (recipe below) Hatch-lime chicken (recipe below) béchamel (recipe below) lasagna noodles, cooked 1/2 cup parmesan cheese, grated 1/2 cup fontina cheese, grated 2 cups of mozzarella, grated 1 cup cilantro (and more for topping), chopped lime wedges for serving   Directions 1. Heat the oven to 350 degrees 2. In a 9x13 baking dish add a thin layer of tomato sauce. 3. Place a layer of cooked lasagna on top of the tomato sauce (be sure to cover the whole pan). 4. Evenly spread a layer of béchamel on top of the pasta. 5. Add a layer of Hatch-lime chicken on top of the béchamel. 6. Sprinkle a layer of cilantro on top of the béchamel. 7. Evenly distribute a portion of the cheeses on top of the cilantro. 8. Finish with a layer of Hatch tomato sauce. 9. Repeat all steps beginning with step number 2. 10. Add a final layer of pasta, red sauce, béchamel, parmesan, fontina and mozzarella. 11. Place in the oven and bake for 30 minutes. In the final five minutes, turn the oven to broil at 500 degrees and cook until the top of the lasagna is browned, up to 5 minutes. 12. Top with chopped cilantro and serve with lime wedges.   for the Hatch chile tomato sauce Ingredients 28 ounces crushed tomatoes 1 teaspoon cumin 1 teaspoon kosher salt 4 tablespoons unsalted butter 1 cup roasted Hatch green chiles, chopped (skins and seeds removed) 2 garlic cloves, crushed 1/2 onion   Directions 1. Place all ingredients into a saucepan. Simmer for 35-45 minutes. Salt to taste. Set aside.   for the Hatch-lime chicken Ingredients 4 cups rotisserie chicken, chopped 1 1/2 cups Hatch green chiles, chopped (skins and seeds removed) 1 jalapeno, stem removed, seeded and chopped 1/2 teaspoon cayenne 1 teaspoon kosher salt 1 1/2 teaspoon ground cumin juice of 1 lime   Directions 1. Place all ingredients into a bowl. Stir well to incorporate. Set aside.   for the béchamel Ingredients 3 tablespoons unsalted butter 3 tablespoons flour 2 cups whole milk, warmed 3/4 cups Hatch green chiles, chopped (skin and seeds removed) pinch of cinnamon 1 teaspoon ground cumin 1 teaspoon kosher salt   Directions 1. In a medium-sized sauce pan, melt the butter on medium heat. Once melted, whisk in the flour. Continue to whisk until the roux (the butter flour combination) is golden. 2. Pour in the warmed milk and continue to whisk. Simmer until the béchamel is thickened, about 5 to 10 minutes. Stir frequently to prevent the béchamel from burning. 3. Add the chiles, cinnamon, cumin and salt. Stir well to incorporate. Decrease the heat to low.   Chicken Salad with Whole Grain Mustard and Thyme Ingredients 4 cups rotisserie chicken, cut into bite sized chunks 1/2 cup red onion, diced 2 teaspoons fresh thyme 2 tablespoons whole grain mustard 1/3 cup toasted pine nuts (toasted optional) 1 tablespoon sherry vinegar 1 tablespoon extra-virgin olive oil 1/4 teaspoon kosher salt   Directions 1. Combine all the ingredients and stir to combine. Serve on crusty bread or by itself.   Chicken Red Pepper Soup Serves 6-8 Author note: The addition of cornmeal makes this soup heartier than your average soup. While this soup may appear to be spicy, it has only a low heat element. This soup is a perfect make-ahead meal because it reheats nicely. If you prefer a meatless soup, omit the chicken and top with a runny egg.    Ingredients 2 tablespoons extra-virgin olive oil 1 jalapeno or serrano, seeded and quartered 1 garlic clove, quartered 1 4 ounce can hatch green chiles 1 small yellow onion, quartered 1 green bell pepper, seeded and quartered 2 red bell peppers, seeded 1 14 ounce can unsalted diced tomatoes 2 ¼ teaspoons kosher salt ½ teaspoon oregano 2 teaspoons cumin 2 teaspoons chili powder 1 bay leaf 6 cups low-sodium chicken stock 2/3 cup cornmeal 3 cups rotisserie chicken, shredded and chopped cilantro, chopped, for topping plain yogurt, sour cream or for topping lime wedges, for topping   Directions 1. Place the olive oil in a large pan and bring to medium-high heat. 2. Meanwhile, in a food processor puree the jalapeno (or serrano), garlic, green chiles, onion, green bell pepper and 1 quartered red bell pepper. 3. Add the pureed vegetables to the heated oil and cook for 10 minutes. 4. While the vegetables cook, seed and dice the remaining red bell pepper. 5. Add the diced bell pepper to the pureed vegetables and cook until tender (about 3 minutes) 6. Next add the tomatoes, salt, oregano, cumin, chili powder and bay leaf to the pureed vegetables. Simmer for 10 minutes. 7. Add the chicken stock, bring to a boil and boil for 10 minutes. 8. Remove 2 cups of the soup to a large bowl. Slowly whisk in the cornmeal into the hot soup, whisk well. 9. Slowly whisk the cornmeal mixture back into the soup. Whisk the soup until the soup is smooth and there are no cornmeal clumps. 10. Simmer on low for 30 minutes. Stir frequently to prevent the cornmeal from sticking to the bottom of the pan. 11. With 10 minutes remaining, place the shredded chicken into the soup and heat through. 12. Top with cilantro, sour cream and spritz of fresh lime juice. Serve warm. Read More

Color Your Basket with Quick and Easy Tortilla Soup

Well it is officially 2016! The Dietitians at Market Street have been working very hard preparing for 2016 and we are very happy to introduce “Color your Basket!” This year, we are going to be focusing on all the different colorful foods and the health benefits associated with each color. It’s going to be a fun year and we are so excited to start January off with the color green!   Did you know that green fruits and vegetables are high in Vitamin A, C, and K? Well the nutritional value doesn’t stop there, you also get disease fighting phytochemicals specific to the green color of the food. Well, if this has convinced you to eat more green fruits and vegetables, then did you also know that eating green produce can also help with weight management? These foods are lower in calorie and higher in fiber which promotes a feeling of fullness.   If you are looking for the most healthful varieties, we recommend picking lettuce that has a vibrant green color as well as the looseleaf varieties such as Bibb, arugula, watercress, or romaine lettuce. Research shows that these tend to be higher in phytonutrients, or disease fighting properties, and are nutritionally better for you. Also did you know that if you tear your lettuce and store in a sealed bag with small holes poked in it you can increase the phytonutrient content of your lettuce?   Thankfully, DOLE® has made things much easier for us with their Chopped Salad Kits. This tortilla soup is delicious, but also provides you with important green vegetables. The cabbage, kale, romaine lettuce and DOLE® Green Onions add hearty, filling texture. Even further, the included dressing gives the soup a yummy creaminess and a smoky, tangy flavor.For an extra boost of creaminess, you could even add some diced Haas avocado for a home-run of green for dinner tonight!  Quick and easy Tortilla soup with Dole chopped salad   Yield: 4 to 6 servings   Ingredients: 2 tablespoons olive oil ½ cup red onion, chopped 1 teaspoon ground cumin 1 pkg. Dole©  All Natural Chipotle and Cheddar Salad Kit 1 cup cooked corn kernels 1 cup cooked black beans 1 cup cooked chicken, chopped 1 can (10 oz.) diced tomatoes with green chiles, undrained 6 cups low-sodium chicken broth 1 lime, juices, plus additional wedges for garnish salt and pepper, to taste sour cream, as needed chopped cilantro, as needed   Instructions 1) Heat oil in large soup pot over medium-high heat. Add onion and saute for 2 minutes. Add cumin and continue to cook for an additional 2 minutes, stirring occasionally. Add salad greens from kit to pot and cook an additional 4 to 5 minutes or until salad is wilted 2) Add corn, beans, chicken, tomatoes and chicken broth to the pot; bring to a boil. Reduce heat; cover and simmer 10 minutes. Add dressing packet and lime juice; season with salt and pepper to taste. Ladle into bowls and garnish with sour cream, cilantro, tortilla strips, cheese and lime wedges. Read More

Strawberry Basil Grilled Cheese with Red Pepper Jelly

  The dietitians at Market Street have been moving through the color wheel this year, and we’re continuing on with white and brown foods in April. People typically consider these boring and drab colors, especially when it comes to food. This could not be farther from the truth--white and brown foods have great health benefits! For example, they contain flavonoids and are high in fiber. This recipe for Strawberry Basil Grilled Cheese with Red Pepper Jelly is the perfect combination of white and brown foods.    What’s better than a grilled cheese?! It’s simplicity and speediness is hard to beat. The crunchy, golden brown sides and warm, gooey cheese beckon even those with the best of resolve. But with an average sandwich containing close to 500 calories and 10 grams of saturated fat, it doesn’t make sense for those watching their waistline. With a few tweaks, enjoying a grilled cheese is still entirely possible. Here are some of the best ways to include grilled cheese without the post grilled guilt.   Include loads of flavor: It keeps your taste buds distracted. With sweet and spicy red pepper jelly or honey, juicy strawberries, fresh basil and peppery arugula your mouth will not miss that extra bit of cheese.   Include a variety of textures: from the chewy bread, soft cheese, smooth jelly and crunchy greens every bite will be an adventure. TIP: to avoid “frying” your grilled cheese in a pan of butter, use a panini press or place another pan on top of your grilled cheese to get that satisfying crunch without the extra calories.   Include a rainbow of colors: You’ve heard it before, we eat with our eyes. This month our goal is to help you Color your Basket white and brown. We’ve got that covered with the goat cheese and bread but adding a few pops of color can take a monochromatic meal and make it kaleidoscopic.   This gourmet grilled cheese meets all the criteria. Here’s to a delicious, colorful and figure friendly sandwich.    Strawberry Basil Grilled Cheese with Red Pepper Jelly Ingredients: Yield: 3 sandwiches   1 (4-oz) goat cheese, feta cheese or queso fresco, softened 6 whole grain bread slices 4 ½ teaspoons red pepper jelly or honey ¾ cup sliced fresh strawberries 15 large fresh basil leaves 1 1/2 cups fresh watercress, arugula or spinach Salt and pepper to taste   Directions 1)Spread goat cheese (or cheese of choice) on 1 side of 3 bread slices. 2)Spread pepper jelly (or honey) on 1 side of remaining bread slices; layer with strawberries, basil leaves, and watercress. 3) Sprinkle with salt and pepper to taste. 4) Top with remaining bread, goat cheese sides down.  5) Cook sandwiches in a large, lightly greased nonstick skillet over medium heat 2 to 3 minutes on each side or until golden brown.   Read More

Peach and Gorgonzola Grilled Polenta Rounds

  Originally known as peasant food, polenta has become all the rage in high-end restaurants because of the laborious cooking requirements. It can be a great side dish or even a main entrée! Polenta is made from corn, and when cooked perfectly becomes a smooth creamy component to any meal. When eaten, corn can supply the body with many nutrients such as carbohydrates, vitamin A, carotenoids. The carotenoids found in corn are lutein and zeaxanthin, which have been shown to protect your eye health. If you’re in a time crunch, most stores sell pre-made polenta which can be sliced into medallions and fried up quickly in a pan. Top the medallions with a mixture of Italian sausage, cannellini beans, and tomatoes and you have a meal! Another great thing about polenta is how versatile it can be. Polenta alone is sort of bland but can stand up to any spice you throw at it. For a Cajun inspired meal add paprika and cayenne, or for a Mexican twist add chipotle! The recipe below has an Italian feel with the addition of sweet currants, nutty gorgonzola cheese and pine nuts. In place of currants, these tasty squares are also great with chopped dried figs or cranberries.   Well if we haven’t convinced you to try polenta yet, then you might be interested to know that polenta is naturally gluten-free. If you have a severe allergy or sensitivity to gluten, be sure to pick up a polenta package that states gluten-free on the packaging. Polenta is a great option for those on gluten-free diets because it is a starch alternative with endless possibilities.      Peach and Gorgonzola Grilled Polenta Rounds with Chipotle Honey Sauce Ingredients: 1 tube polenta, removed from casing, cut into 1/2-inch slices 2 tablespoons olive oil salt + pepper, for sprinkling 6 ounces gorgonzola cheese, crumbled 1 peach, sliced thin Chipotle Honey 1/2 cup honey 1-2 tablespoon chipotle in adobo    Directions 1) Brush both sides of the polenta cakes with the olive oil, and set aside. 2) Heat a grill or grill pan to high heat. Lay the polenta rounds in one layer on the grill, and grill for 5 minutes on each side or until both sides are golden and crunchy and have grill marks. 3) Remove the cakes from the grill and place on a large sheet of tin foil. Turn the grill down to medium. 4) Top each polenta round with an even amount of gorgonzola cheese and 2 to 3 slices of peach. Carefully lift the foil onto the grill and grill for 5 minutes or until the cheese is warm and melty. Remove from the grill and drizzle with the chipotle honey. 5) To make the chipotle honey, add the honey and chipotle in adobo to a small bowl. Whisk to combine. Taste and add more chipotle if you like it smokier/hotter.   Adapted from halfbakedharvest.com    We can help you eat more fruits & vegetables! Fruits & Veggies--More Matters is a health initiative focused on helping Americans increase fruit and vegetable consumption for better health. The program is spearheaded by Produce for Better Health Foundation (PBH), a nonprofit organization that has partnered with the Centers for Disease Control & Prevention (CDC) to help spread the word about the health benefits of adding MORE fruits and veggies to your diet. Products and recipes that carry the logo must meet strict nutrition criteria. These standards are set by CDC, the leading public health authority for the brand, to ensure products and recipes promoting the brand offer an overall healthy nutrient profile.  Read More

Bagel Quiche

Looking for a new healthy and delicious breakfast idea? This Bagel Quiche recipe is packed with nutrition and is the perfect way to start your day off right! Plus, if you have diabetes, you know it is important to eat a variety of foods that contain the right amounts of carbohydrates, protein, healthy fats, vitamins, and minerals. This recipe will help you incorporate these into your first meal of the day so you can start your day off right. Eggs have a negligible amount of carbohydrates and approximately 6 grams of protein, making them a diabetes-friendly food and an inexpensive source of high quality protein. They are also nutrient dense and have varying amounts of 14 essential nutrients including choline and vitamin D. Choline has been shown to be essential for optimal brain development, and vitamin D is needed for bone growth and bone remodeling, among many other functions. The egg whites are also rich sources of selenium, vitamin B6, vitamin B12, zinc, iron, and copper, while the egg yolks are the source of dietary cholesterol and fat soluble vitamins A, D, E and K. Adding cheese to your bagel quiche will aid in helping you to receive even more nutrients, like calcium, which is often lacking in American diets. The high quality protein in cheese also provides the body with essential building blocks for strong muscles. Other vital nutrients found in cheese include phosphorus, zinc, vitamin A and vitamin B12. Make sure to add some of your favorite chopped vegetables to this delicious recipe to receive even more health benefits. Bell pepper, tomatoes and even broccoli would make great low-calorie additions to your bagel quiche. This recipe will quickly become one of your favorites.   Bagel Quiche Ingredients: 1 bagel (any flavor that would go well w/ egg) 2 to 3 large eggs desired fillings (such as cheese and chopped vegetables) Cooking spray   Directions 1) Preheat oven to 375 degrees F. Spray a piece of foil with nonstick spray. 2) Slice the very bottom of the bagel off nice and evenly. Set aside to eat, turn into breadcrumbs. 3) Carefully hollow out the bread inside of the cut bagel using your fingers to pull the bread away from the crust of the bagel (turn into breadcrumbs). Set the bagel, cut-side-up on the foil. 4) Whisk 2 eggs and pour them into the hollowed out bagel. Place desired filling choices into the egg. If the egg and filling does not fill the bagel completely, you can add another whisked egg on top. 5) Wrap the bagel up the sides with the foil, but keep the top open to the heat of the oven. Bake 20 to 30 minutes, or until the egg is completely set. Timing will depend on how many eggs used and how large the bagel is. Serve immediately. Read More

Blueberry Breakfast Quesadillas

When we think of superfoods, the first one that usually comes to mind is the blueberry, and with good reason! Blueberries are one of nature’s great treasures and when it comes to nutrition, blueberries prove that good things really do come in small packages. These little gems know how to pack a punch with immune-boosting antioxidants, fiber, and manganese.     Blueberries get their color from the flavonoid known as anthocyanin. Flavonoids act as antioxidants, which protect our cells from damage that could lead to conditions such as cancer. In addition to their cancer-fighting properties, antioxidants also act as immune-boosters that help fight off infection. Many studies have shown that increasing consumption of plant foods like blueberries decreases risk of obesity, diabetes, heart disease and overall mortality while promoting a healthy complexion, hair, increased energy and an overall lower weight. And of course, let’s not forget that blueberries can help maintain eye health, too! Blueberries are also an excellent source of manganese, which is important for bone development and helps us convert our food into energy.     As if all these potential benefits weren’t enough, blueberries are also a good source of fiber. Dietary fiber is commonly recognized as an important factor in weight loss and weight management by functioning as a bulking agent in the digestive system. High fiber foods increase satiety and reduce appetite, allowing you to feel fuller longer and help you lower your overall caloric intake.   One cup of fresh blueberries provides about 84 calories, 1 gram of protein, 21 grams of carbohydrates, and nearly 4 grams of dietary fiber. That same one-cup serving provides nearly 25% of your daily vitamin C requirement! Blueberries also provide iron, calcium, potassium, magnesium, phosphorus, zinc, copper, folate, beta-carotene, choline, vitamin A, and vitamin E. Try incorporating blueberries into your diet with this indulgent breakfast recipe that won’t wreck your waistline! September is also National Fruits & Veggies Month - More Matters. These delicious breakfast quesadillas are a great way to add delicious and nutritious fruit to your morning routine. The best part is that you can use fresh or frozen blueberries, and all forms matter!  Blueberry Breakfast Quesadilla Ingredients: 1 Large light tortilla or Flatout wrap 1 container light cream cheese, strawberry flavored ½  cup fresh or frozen blueberries Powdered sugar (optional) Cooking spray Directions  1) Heat a nonstick skillet over medium-high heat. 2) Meanwhile smear the cream cheese on half of the flatbread and top with an even layer of blueberries. 3) Spray the skillet with nonstick cooking spray. Fold the flatbread in half and grill the “quesadilla” about 2 minutes a side until the bread crisps and the blueberries defrost. 4) Sprinkle with powdered sugar, if desired. To learn more about the Fruits & Veggies More Matters campaign, please click here.  Read More

Grilled Prosciutto, Spinach and Burrata Pizza

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  I talk a big grill game. BUT, come on... I live with a grill master and I have been convinced by him that anything we cook in the kitchen can, in fact, be cooked on the grill. And I love it. Now it’s my turn to convince you of the same thing. Almost anything you make in the kitchen can be made on the grill. The open flame of a grill, the smell of burning charcoal, it’s a form of bliss for me. It’s not just the food that comes from the grill that tugs at my heart, it’s what surrounds the grilling process. Family time. Anytime the back door is open, three little bodies are sure to follow (yes…that includes the dog). When we grill, we are outside together. They are playing; we are cooking and waiting and talking. Gathering around the grill is fun, but gathering around the grill when pizza is involved…well that might be even more fun. My whole crew gets excited for pizza night. Toppings are generally creative for the adults and the toppings for the kids are typically cheese and pepperoni. While I do enjoy a good pepperoni slice, I was inspired to grab a different kind of pork this go around. While perusing my favorite spot at Market Street (you know it, the cheese department) I spied an irresistible looking package of prosciutto. This family pizza night, this cured ham was going to be my alternative to pepperoni. And to make things a little bit more edgy, I decided to grab burrata instead of mozzarella balls. This salty cured ham is one of my favorite flavors. And burrata is becoming one of my new favorite cheese because it’s essentially cream filled mozzarella… and what’s not exciting about that! Combine these flavors with the grill and regular pizza night has turned into pizza-heaven night. Get.Ex.Cited. Let me encourage you to hop to Market Street and fill up your cart with pizza goodies. Light that grill and roll out your favorite pizza dough, because I’m pretty sure that when you open that back door, your whole crew will want to grill right alongside you. Grilled Prosciutto, Spinach and Burrata Pizza Servings Vary Author note: I find that using a pizza peel makes the process of cooking pizza a lot easier.    Ingredients pizza dough cornmeal tomato sauce (see recipe below) prosciutto spinach mozzarella, shredded burrata   Directions 1. Roll out the dough on a lightly floured surface according to the instructions. Place a thin layer of tomato sauce and mozzarella onto the top of the pizza. 2. Place the pizza stones onto the grill (or oven). Heat the grill (or oven) to 500 degrees. Place the pizza onto the stones and close the lid.  Grill for about 4 minutes, or until the crust begins to brown (be sure to monitor the bottom of the pizza, it can burn quickly). 3. Top the pizza with small bite-sized portions of prosciutto. Return the pizza to the grill and cook for 30 seconds. Remove from the heat once again and add a handful of spinach. Place back onto the grill and let cook for 30 seconds. 4. Remove the pizza from the grill and add the burrata onto the pizza. Serve immediately. for the tomato sauce Ingredients 1 28 ounce can crushed tomatoes 1/2 onion 1 teaspoon kosher salt 4 tablespoons unsalted butter   Directions 1. Place all ingredients into a small saucepan. Bring to a simmer and cook, uncovered, for 40 minutes. Stir occasionally to prevent burning. Read More

Smoked Salmon and Horseradish Baguette

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Fancy and delicious—what’s better than this combo? Oh. That’s right… “easy” would be nice too. Now that’s a happy trio especially if it revolves around food. Which it does. One of my favorite finds at Market Street is smoked salmon. Found by the fish monger, this salty, cured fish can be found packaged and ready to go. It’s versatile, full of flavor and requires no cooking. A few of my favorite ways to use it is to: 1) dice it and put it on salads 2) puree it and create a dip 3) gently fold to place on toast So many options…and the one that I’m directing you to today rests with #3. Smoked Salmon Crostini is so full of classic flavor combinations and cooking ease that you’ll want to give it a go ASAP. How can I make this happen, you ask? Simply fold in a spoonful or two of prepared horseradish (found in the produce section!) into cream cheese. Stir in lemon zest, a bit of salt and a splash of vinegar. Stir and you’re good to go. Give a healthy smear of this amazingly flavorful cream cheese concoction on a few slices of Market Street’s toasted bakery French baguettes (they’ll slice it for you if you ask—so helpful!), top with a bit of smoked salmon and a few mint leaves. You’ve got yourself some fancy, delicious and EASY crostini that is perfect for almost any occasion. And if you’re wondering where exactly you can use this easy and oh-so-tasty recipe, let me help you out: 1) brunch (don’t forget the mimosas!) 2) packed lunch (lunch doesn’t have to be sad, this will make it a delight) 3) dinner date at home (serve with something bubbly) 4) baby/wedding showers (because the color POPS…think bright pink and green) 5) appetizer to Easter lunch (don’t forget, the horseradish cream can be made in advance) Hopefully this will become your signature trio that everyone, including yourself, looks forward to you sharing. Smoked Salmon and Horseradish Baguette Yields: Servings Vary Author note: If you prefer toasted bread, slice the baguette and then lightly toast in the oven before adding the horseradish cream, smoked salmon and mint.    Ingredients 8 ounces cream cheese 1/4 teaspoon white wine vinegar 1/2 teaspoon kosher salt 1/4 cup prepared horseradish zest of one lemon french baguette fresh mint    Directions 1) Remove the cream cheese from the fridge and let sit at room temperature for 30 minutes. 2) In a medium-size bowl add the cream cheese, vinegar, salt, horseradish and lemon zest. Stir well to combine. 3) Slice the baguette in half (hot dog style). Add a generous smear of horseradish cream on each slice of baguette. Top the cream with slices of smoked salmon and fresh mint. Serve at room temperature.     Read More

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Color Your Basket with Quick and Easy Tortilla Soup

Strawberry Basil Grilled Cheese with Red Pepper Jelly

Peach and Gorgonzola Grilled Polenta Rounds

Bagel Quiche

Blueberry Breakfast Quesadillas

Grilled Prosciutto, Spinach and Burrata Pizza

Smoked Salmon and Horseradish Baguette

10 Information Results For food stamps

Dietitian Spotlight: Cauliflower Fried Rice

Dinner For One

A Pleasant Little Rotisserie Chicken Menu

Color Your Basket with Quick and Easy Tortilla Soup

Strawberry Basil Grilled Cheese with Red Pepper Jelly

Peach and Gorgonzola Grilled Polenta Rounds

Bagel Quiche

Blueberry Breakfast Quesadillas

Grilled Prosciutto, Spinach and Burrata Pizza

Smoked Salmon and Horseradish Baguette

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