Holiday Gift Guide, December 2012

DECEMBER 13, 2012 • HOLIDAY GIFT GUIDE • PAGE 1

PAGE 2 • HOLIDAY GIFT GUIDE • DECEMBER 13, 2012

Banana Bread Gets A Tasty Power Boost

(NAPS)—When thoughts turn to baking and the holiday season, classic banana bread can get a scrumptious new look and nutrition power boost with the addition of sweet, fiber-rich figs and yummy chocolate morsels.

Looking for an after-school snack for the kids, a morning treat to enjoy with coffee or the perfect holiday hostess gift?

Chocolate Fig Banana Bread delivers on all counts. Freeze loaves whole or cut into slices and wrap individually in plastic wrap to grab out of the freezer for everyday use.

Although it’s likely to be rare, if there are leftovers, Chocolate Fig Banana Bread can be used to transform bread pudding, French toast and layered ice cream parfaits into decadent holiday dishes to delight friends and family.

Use dark purple Mission Figs or Golden Figs; both work equally well in the recipe and add the same power boost of sweet fruit flavor, fiber and potassium. Keep California Dried Figs on hand for a quick energy-rich snack and sweet addition to salads, side dishes and cereals.

For more recipes, baking tips, figs and fig products, go to the Valley Fig Growers website, www.valleyfig.com.

Chocolate Fig Banana Bread 2 cups all-purpose flour 1 cup granulated sugar 1 teaspoon baking powder 1 ⁄2 teaspoon baking soda 1 ⁄4 teaspoon salt 11⁄2 cups mashed, very ripe bananas (about 4) 2 large eggs 1 ⁄2 cup vegetable oil 1 teaspoon vanilla extract 1 cup stemmed, chopped (1/2-inch) Blue Ribbon Orchard Choice or Sun-Maid Mission or Calimyrna Figs 1 ⁄2 cup miniature chocolate morsels Adjust oven rack to middle position and heat oven to 350˚ F. Oil 9-x-5-inch loaf pan. In large bowl, whisk together flour, sugar, baking powder, soda and salt.

In separate bowl, whisk together bananas, eggs, oil and vanilla. Whisk liquids into dry ingredients, mixing just until blended. Stir in figs and chocolate. Scrape batter into prepared pan. Bake 60 to 70 minutes (cover with foil after about 30 minutes to prevent overbrowning) or until pick inserted in center comes out clean. A classic favorite gets a Cool 10 minutes in pan. Run sharp knife around edge of pan and remove bread flavor and nutrition boost from pan to wire rack to cool. Wrap airtight and store at room temperature or from figs and chocolate. freeze. Makes 1 loaf.

DECEMBER 13, 2012 • HOLIDAY GIFT GUIDE • PAGE 3

Fried Turkey: A Hot New Trend (NAPS)—Add a dash of Southern hospitality to your holidays and serve fried turkey to wow your guests.

Deep-frying a turkey in 100% peanut oil will put a delicious, tender, and juicy bird with crispy skin on your table. It is preferred for deep-frying over other oils for its high smoke point and slightly nutty flavor. True chefs of the South opt for peanut oil. This trend is now the second most preferred way to prepare turkey and only takes about half the time it takes to roast a turkey in the oven.

Mouthwatering side dishes can be prepared in the same oil as you fry your turkey, such as hush puppies, fried okra, sweet potato fries, and veggie chips since the flavors won’t transfer within the oil. Deep-frying can also become a social event by inviting friends and neighbors to use your fryer and peanut oil as you can fry up to six turkeys with the same oil. Peanut oil can safely be reused 3-4 times before it needs to be replaced. Just let the oil cool completely after use, strain it, and store in a cool place.

Peanut oil offers a healthy way of frying foods. It is trans fat-free, cholesterol-free, allergen-free, and low in saturated fats. It is also high in unsaturated fats, which benefit heart health. Fried turkey in peanut oil is very similar nutritionally to a roasted turkey. A 4-ounce serving of roasted turkey has 244 calories and 12 grams of fat while a 4-ounce serving of turkey deep-fried in peanut oil comes in at 255 calories and under 14 grams of fat, a very subtle difference. The American Heart Association considers peanuts a heart-healthy food and research shows that peanut oil can even improve cholesterol levels and prevent chronic diseases such as diabetes and heart disease. In addition to its healthfulness, foods fried in peanut oil taste great!

Stay authentic and fry in 100% peanut oil to improve both flavor and health. Bon Appétit even dubbed chicken fried in peanut oil the “Best Fried Chicken Ever.” See the recipe here: www.bonappetit.com/recipes/2012/02/skillet-fried-chicken. Fried chicken isn’t the only thing the South does best though; try deep-frying a turkey for the holidays. Warning: Don’t batter the turkey!

Crispy and Juicy Deep-Fried Turkey 1 1 1 1 2 3

whole turkey tablespoon of salt teaspoon of black pepper teaspoon of garlic powder tablespoons of your favorite dry rub to 4 gallons of 100% peanut oil (just enough to cover the turkey)

Directions: 1. Wash bird inside and out and allow it to drain.

2. Rub turkey with the salt, pepper, garlic and dry rub.

3. Allow turkey to sit at room temperature for 1 hour or until completely thawed and dry.

4. Preheat peanut oil in an outdoor or countertop turkey fryer to 350?F. 5. Make sure there is no moisture on the skin and carefully lower turkey into hot oil either in a fryer basket or using a sturdy tool inserted into the chest cavity. Submerge the turkey completely.

6. Fry turkey for 3 minutes per pound plus 5 minutes per bird.

Internal temperature should reach 165?F. 7. Remove turkey from the oil and let sit 20 minutes before serving.

Makes 4 servings.

Visit www.turkeyfrying.net to view recipes from celebrity chefs, instructional videos, and nutritional information on deep-frying in peanut oil.

Deep-frying a turkey in 100% peanut oil will put a delicious, tender and juicy bird with crispy skin on your table.

PAGE 4 • HOLIDAY GIFT GUIDE • DECEMBER 13, 2012

Test Your Hand At Smoke Cooking With Succulent SlowRoasted Ham From New York Times Best-Selling Author

(NAPS)—According to the 23rd annual Weber GrillWatch Survey, nearly half of Americans (44 percent) are interested in cooking on an outdoor smoker. With the colder temperatures moving in, now is the perfect time to give smoking a try no matter what type of grill you have.

“Smoke cooking can be intimidating to many people—even experienced grillers,” says Jamie Purviance, whose “Weber’s Smoke—A Guide to Smoke Cooking for Everyone and Any Grill” made the New York Times Best-Sellers list. “My goal is to take the mystery out of smoke cooking and walk people through every step—from setting up whatever type of grill they are using to adding the best kind of smoke at the right times.”

Purviance’s Top 10 Smoking Tips include cautioning against adding too much wood, chunk after chunk, to the point where the food tastes bitter. “In general, you should smoke food for no longer than half its cooking time,” says Purviance.

Try your hand at smoking with this great seasonal recipe, perfect for beginners to experienced smoking enthusiasts.

Slow-Roasted Ham With Sweet-and-Sour Cider Glaze Ideal grill: charcoal Smoke intensity: strong Prep time: 15 minutes Cooking time: 11/4 to 2 hours Special equipment: large disposable foil pan, instant-read thermometer Serves: 10 to 12 1 whole, fully cooked, bone-in smoked ham, 8 to 10 pounds (not spiral cut) 4 large handfuls apple wood chips, soaked in water for at least 30 minutes Glaze: 1⁄2 1⁄2 1⁄4 3 2 1 1⁄2

cup cider vinegar cup ketchup cup fresh lime juice tablespoons packed dark brown sugar tablespoons soy sauce tablespoon Dijon mustard teaspoon ground black pepper

1.

Allow the ham to stand at room temperature for about 30 minutes before cooking.

2.

Prepare the grill for indirect cooking with low heat (250° to 350° F). For a charcoal grill, light about 25 briquettes and divide them into 2 equal piles on opposite sides of the charcoal grate.

3.

Brush the cooking grate clean. Drain and add 2 handfuls of the wood chips to the charcoal and put the lid on the grill. Put the ham, flat-side down, in a large disposable foil pan and add 1 cup of water.

When the wood begins to smoke, place the pan on the cooking grate over INDIRECT LOW HEAT. Cook the ham, with the lid closed as much as possible, until an instant-read thermometer inserted into the thickest part of the ham (not touching the bone) reaches 135° F, 11?4 to 2 hours (about 10 minutes per pound). Replenish the charcoal as needed to maintain a steady temperature, adding three to five lit briquettes to each pile every Ham with 45 minutes, along with the remaining drained wood chips. Meanwhile, Slow-Roasted Sweet-and-Sour Cider Glaze. make the glaze.

4.

In a small saucepan combine the glaze ingredients and simmer over medium heat until heated through, 3 to 4 minutes. Remove from the heat.

5.

Glaze the ham during the last 30 minutes of cooking time. If the ham begins to look too dark, cover it with foil and stop glazing. Carefully transfer the ham from the foil pan to a cutting board. Tent with foil and let rest for 15 to 20 minutes. Cut the ham into slices and serve warm.

For more information and tips on smoke cooking, visit www.weber.com/smoke. (c) 2012 Weber-Stephen Products LLC. Recipe from Weber’s Smoke™ by Jamie Purviance. Used with permission.

DECEMBER 13, 2012 • HOLIDAY GIFT GUIDE • PAGE 5

Trendy Meets Easy: Enjoy Charcuterie (NAPS)—For a classic party dish that’s popular at today’s gatherings, choose charcuterie—a platter of cooked and drycured meats, sausages and smooth pâtés accompanied by crusty baguettes, pungent mustards, enticing cornichons, pickles and other savory morsels. It can make a great appetizer, entrée, picnic staple or the main attraction at a tailgating party. What’s more, it’s easy to create and readily transported to tailgating events and holiday parties.

There are a few elements to consider when assembling a charcuterie platter: 1. Textures: Select foods with a variety of textures—firm sausages, soft pâtés, crusty baguettes, artisan breads and crackers.

2. Flavors: The smoky, spicy and salty flavors of sausages and cured meats harmonize well with the buttery-smooth flavors of soft and semifirm cheeses and the acidity from pickles or cornichons. Leave the smoky cheeses for another occasion as such flavors are too similar to the smoked meats and sausages. Also, select unflavored cheeses, none of the herb or garlic varieties. A classic French charcuterie presentation might include fruit such as figs, dates or dried apricots.

3. Colors: Pair green olives and cornichons with dark cured meats, white baguette slices and pale yellow cheese selections.

4. Shapes: Fold some of the paper-thin sliced sausages into quarters, forming a small triangle. Roll a few of the sausage slices into cylinders. Slice some of the cheeses into wedges or rectangular strips. Crackers that are rectangles, hexagons or squares also add contrasting shapes.

Here’s an interesting way to present bread and sausages: Prosciutto Breadsticks Makes 5 to 6 servings 10 pencil-thin crisp breadsticks 10 paper-thin slices prosciutto No more than 1⁄2 hour before serving, tightly wrap one prosciutto slice around the top half of one breadstick. Repeat with remaining ingredients. Cover loosely with waxed paper and keep at room temperature.

5. Drinks: Hearty, earthy-toned red wines are a natural flavor mix for the blend of charcuterie platter flavors.

6. Signs: Your guests may appreciate small labels that identify the meats, sausages and cheeses, especially the spicy, hot varieties.

Learn More For tips, recipes and more, visit www.hot-dog.org.

An easy-to-prepare charcuterie platter can help you have time to enjoy your own party.

PAGE 6 • HOLIDAY GIFT GUIDE • DECEMBER 13, 2012

Deck The Halls With Popcorn Trees

(NAPS)—’Tis the season of decking halls and trimming trees, and now there’s a delicious way to do both—in the kitchen.

There’s no chance of breaking heirloom ornaments when you’re decorating miniature Festive Popcorn Trees made from The Popcorn Board’s recipe. Roll up your sleeves, gather the kids and pull out your prettiest decorating sugars and sprinkles.

Then turn marshmallows and popcorn into a scenic winter wonderland to display—or eat.

Long ago, Christmas trees were trimmed with treats such as apples, nuts or dates. With Festive Popcorn Trees, your entire tree is edible. There’s no right or wrong way to decorate a tree, but if you’re not happy with the results, eat it and start again.

It’s the ultimate eco-friendly way to trim a tree.

And if you’re looking to trim fat and calories during this hectic season, pop up a bowl of plain popcorn to nibble on when hunger strikes. At 30 calories a cup, wholesome, whole grain popcorn is naturally low in fat and calories and the fiber can help fill you between meals. Leave the padding to jolly old St. Nick.

Festive Popcorn Trees Yield: 10 trees 10 cups air-popped popcorn* 1 10-ounce bag miniature marshmallows 2 tablespoons butter 1 teaspoon vanilla extract decorating sugar (green, blue)** 1 tube of white frosting (with decorating tip) assorted small colorful candies, such as sprinkles and miniature silver dragées

Place popcorn in large bowl. Place marshmallows and butter in medium saucepan over medium-low heat. Stir until marshmallows are Tiny trees made of popcorn are in melted and mixture is smooth. Remove from heat. Stir in vanilla extract. good taste for the holidays.

Pour mixture over popcorn in bowl. Toss well to coat popcorn evenly. Line a baking sheet with foil. Spray hands with nonstick cooking spray, then scoop up about 1 cup of popcorn mixture. Shape mixture into a cone shape, keeping the base flat. This forms the tree. Sprinkle tree with decorating sugar; place tree on baking sheet. Continue to make the rest of the trees. Pipe frosting on trees to make a garland, then decorate them with colorful candies.

Serving suggestion: Place each tree on a sugar cookie and decorate your serving tray with shredded coconut to resemble snow.

Notes: *It’s important that this recipe starts with unflavored white popcorn for best color and flavor. **You can make your own colored sugar by adding food coloring to sugar, stirring in a bowl or shaking vigorously in a sealed container. Add more food coloring for more intense tones.

For more information, visit www.popcorn.org.

DECEMBER 13, 2012 • HOLIDAY GIFT GUIDE • PAGE 7

Retro Recipe With A Healthful Touch (NAPS)—Here’s news you can take comfort in: Not only are comfort foods gaining in popularity, many are also losing some of the fat and calories they once had while retaining their flavor.

For example, a new version of an old favorite, Chili Corn Chowder, adds a healthful touch when you make it with canola oil instead of solid, saturated fats. Plus, you can still enjoy its wonderful creamy texture—without using heavy cream. With the added veggies—red pepper, green chilies and jalapeño—you have everything in one bowl. Serve it with corn bread or muffins for a healthy, hearty and comforting meal.

Canola oil is a healthful alternative to solid fats such as butter and shortening. It’s cholesterol free, trans fat free, low in saturated fat and high in unsaturated fat and omega-3. It’s very versatile, so you can use it in recipes calling for olive or other cooking oil and for sautéing, salad dressings and baking. The light, neutral taste can be a perfect complement to other foods.

Chili Corn Chowder Yield: 6 to 8 servings /4 1 3 1 3 4

1

/2 3 1 1 1 /4 1

cup canola oil large onion, peeled and sliced garlic cloves, sliced large red pepper, seeded and sliced potatoes, sliced cups chicken or very light vegetable broth (Swanson’s) plus more as Warm up to Chili Corn Chowder. needed teaspoon cumin cups frozen yellow corn (8-ounce) can mild green chilies, drained small jalapeño pepper, seeded and sliced, optional cup coarsely chopped fresh cilantro, plus additional for garnish Kosher salt Freshly ground black pepper

Pour the canola oil in a large soup pot over medium heat and sauté the onions, garlic, red pepper and potatoes until the onion is wilted (5 to 7 minutes), stirring so all the vegetables sauté evenly. Add the broth and cumin. Continue to cook 10 minutes and then add the corn, chilies and jalapeño. Continue cooking and stirring until the potatoes are soft and can be pierced easily with a fork. Add the cilantro, salt and pepper and cook until heated through, about 5 minutes. In batches, puree the soup in a blender or food processor so that it is still a little chunky, not smooth. If the soup is too thick, add additional broth as necessary. Serve topped with chopped cilantro.

This soup can be made a day ahead of time and stored in the refrigerator so flavors can blend. Reheat it on the stove.

Visit www.northerncanola.com for recipes, nutrition facts and tips.

PAGE 8 • HOLIDAY GIFT GUIDE • DECEMBER 13, 2012

How to Avoid Excess Pounds this Holiday Season Fall is the season when comfort food, candy and holiday indulgences abound, ultimately ending with a fresh start in the New Year. This is when most Americans make their New Year’s resolutions to lose the extra pounds gained and get back to their pre-holiday weight. What if you prevented the weight gain in the first place? Establishing guidelines and strategies for holiday parties, family get-togethers and gifts of goodies can keep the number on the scale from creeping up this year. Remember the tips below when you’re tempted to have “just one more bite.”

Pay it Forward — When given a gift of food or delicious treats many people feel obligated to accept so as not to offend the well-meaning gift giver. This can sabotage your plans of staying on track with your diet. Try divvying up the goodies into smaller portions and share with coworkers, family or friends.

Cut Back, Not Out — Instead of trying to limit what you eat, try to limit how much you eat. Smaller plates, portions and sample or bite-size servings of a variety of foods will keep you from over-indulging without feeling like you missed out.

Don’t Drown Your Food — Avoid dips and sauces. These items pack a punch calorie-wise. It’s better to use them sparingly.

Be in Control — If you’re doing the cooking this season, try to substitute high calorie or sugary ingredients with lighter, healthier options! This is your opportunity to make a healthier version of your favorite dishes.

Move It — It’s easy to forget your normal exercise routine, or put off starting one until the New Year. But now is the best time to keep your body moving. Include your family and friends in a walk around the neighborhood, or to a local holiday event.

Tara Frey, Certified Personal Trainer

DECEMBER 13, 2012 • HOLIDAY GIFT GUIDE • PAGE 9

Have Your Cake and Eat it Too with “Skinny Mini Holiday Desserts” (NAPS)—The dessert table doesn’t have to be an enemy during the holidays. Simply be mindful of portions.

“It isn’t necessary to feel deprived of your favorite desserts,” explains Cheryl Toner, M.S., R.D. “Instead, shift your thinking to how much is enough. When you are living an active, healthy lifestyle, there is room for a small holiday treat.”

Indulgence and moderation can go hand in hand with CanolaInfo’s “Skinny Mini Holiday Desserts” Recipe Collection. It takes care of portion control for you and features bite-sized indulgences to limit calories while pleasing your sweet tooth.

Each skinny mini dessert has 200 calories or less per serving and is made with canola oil, which has the least saturated fat and most omega-3 fat of all common culinary oils. This keeps saturated fat levels in check (2.5 grams or less) in the recipes, which include Mini Peppermint Cupcakes, Almond-Apricot Snowballs, Mini Pear-Ginger Cheesecakes with Ginger Snap Crust, Mini Pumpkin and Date-Nut Cakes with Maple Glaze, Cherry Pie Bites and these pops: Brownie Party Pops Yield: 32 pops Serving: One pop Brownies canola oil spray 1 /2 cup canola oil 1 1/4

tsp vanilla extract

2 eggs 1 /2 cup all-purpose flour 1 1/4

Special equipment 32 candy/lollipop sticks (6-inch) plastic foam block

Preheat oven to 325° F. Line bottom and sides of 9x9 inch baking pan with parchment paper or foil. Leave about 4 inches of overhang on two opposite sides. These serve as handles to remove brownies from pan in one piece, so there should be enough overhang to have a solid grip. Spray parchment or foil with canola oil. In medium bowl, mix together canola oil, vanilla and eggs until fully combined. In large, separate bowl, whisk flour, sugar, cocoa, baking powder and salt together.

Slowly whisk liquid ingredients into dry ingredients, stirring constantly. Fold in chocolate chips. Spread brownie batter evenly in lined pan. Bake for 20 to 25 minutes. Cool completely on rack. Remove from pan and trim off any overly crusty parts. Line baking sheet with parchment paper. Melt milk chocolate chips in double boiler. Add canola oil and stir until smooth. Dip one candy/lollipop stick into melted chocolate (this will help brownie adhere better to stick). Scoop up about 1 Tbsp of brownie.

Form brownie onto stick, making sure brownie is nice, round and secure. Immediately after molding it to stick, dip pops one at a time into melted chocolate. Allow some chocolate to get onto sticks to help keep them secure. Dip into different toppings as desired. Place sticks into plastic foam block to keep them upright as they set. Once all pops are finished, place in refrigerator for about 30 minutes to set. When finished, store in an airtight container in refrigerator or cool place for up to one week.

Nutritional Analysis per Serving (excluding optional toppings): Calories 140, Total Fat 8 g, So–dium 45 mg

The complete “Skinny Mini Holiday Desserts” Recipe Collection is at www.CanolaInfo.org.

cups granulated sugar

/3 cup cocoa powder

2

/4 tsp baking powder

1

/2 tsp salt

1

/2 cup semisweet chocolate chips

1

Pops 2 cups milk chocolate chips 1 tsp canola oil Optional Toppings candy sprinkles chopped peanuts coconut flakes mini chocolate chips Brownie Party Pops let you indulge without guilt.

PAGE 10 • HOLIDAY GIFT GUIDE • DECEMBER 13, 2012

All About Brining

(NAPS)—Preparing a main course that will make mouths water at mealtime is a

must. Brining is a way to prepare moist and flavorful main dishes such as turkey, chick-

en, pork and many types of seafood. Brining locks in the natural juices of meat and seafood, so they don’t dry out in the oven.

Chicken, turkey and pork are well suited for brining because they are lean and mild in flavor, which enables the brine to bring out the best in these proteins.

How To Brine A Turkey

Select a turkey that is not pre-basted. Simply immerse it in a solution of Morton® Coarse Kosher Salt and water, from 4 to 14 hours. You can add sugar, herbs or spices to enhance the flavor further. Then prepare your turkey as you normally would.

Kosher salt is perfect for brining because the flat, flaky crystals dissolve well in water and create a crystal-clear brine. If you’re brining for 4 to 5 hours, use one cup of kosher salt to one gallon of water. To brine for 5 to 14 hours, use half the salt. Do not brine when deep-frying your bird.

For brining guides, easy recipes and a video on brining basics, visit www.mortonsalt.com/for-your-home/brining-basics.

Brining can make your turkey moist and flavorful.

DECEMBER 13, 2012 • HOLIDAY GIFT GUIDE • PAGE 11

PAGE 12 • HOLIDAY GIFT GUIDE • DECEMBER 13, 2012

Entertaining Idea: Enchilada Rice Soup

(NAPS)—When it comes to creating a dish that’s nutritious, delicious, economical and a real crowd-pleaser, it’s a good idea to go with the grain. Grains of rice, that is.

Some rice, such as Texmati Brown Rice, is all natural and grown in the U.S. It’s a nutritious addition to many of your favorite dishes.

Rice can be a hearty part of a quick and easy soup that’s great as a light, one-dish dinner; the first course in an elaborate meal for many; or a nice, warming and wholesome treat to serve when the gang has gathered at your place to watch the game—or play one.

Make this Enchilada Rice Soup with low-fat ingredients to deliciously improve your family’s diet.

Enchilada Rice Soup (Yield: 8–10 servings) 3 cups cooked Texmati Brown Rice 3 cups low-fat chicken broth 1 (1-lb., 10-oz.) jar chunky garden vegetable pasta sauce 1 (10-oz.) can mild red enchilada sauce 1 1 /2 cups shredded cooked chicken Shredded low-fat cheddar cheese Light sour cream, optional In large saucepan, combine rice and all other ingredients, except cheese. Over medium-high heat, bring soup to a boil.

Reduce heat and simmer 10–15 minutes. Serve topped with cheese and a dollop of sour cream, if desired.

For more great recipes and food facts, visit A bowl of hot, flavorful soup www.riceselect.com. with rice can be nice on any night.

DECEMBER 13, 2012 • HOLIDAY GIFT GUIDE • PAGE 13

PAGE 14 • HOLIDAY GIFT GUIDE • DECEMBER 13, 2012

Pair Your Party With Pears

(NAPS)—This year, enjoy the bounty of the holiday season without feeling sorry about consuming too many calories.

How? Include USA Pears in your meals to add natural sweetness to many dishes in one nutrient-dense package.

December is National Pear Month, and you can celebrate by pairing this seasonal fruit with other produce in both savory and sweet dishes. For example: • Roast diced pears and diced winter squash for a simple side dish.

• Polish off your holiday meal with poached, baked or sautéed pears spiced with cinnamon and nutmeg.

• Sweeten up your cranberry sauce with puréed pears.

• Serve a large green salad on a platter and top with pear slices, candied nuts and cheese crumbles.

• Place pear chutney next to your leftovers to spice up turkey sandwiches and add flavor to extra pork chops.

• Impress guests at your next gathering with this festive appetizer. The great flavor of red pears combined with toasted hazelnuts and Gorgonzola is hard to beat and using ready-made tartlet shells cuts the prep time down, so you’ll have more time to enjoy your guests.

Pear Tartlets Prep time: 20 minutes Yield: Serves 10 30 1 /2 4 1

frozen mini phyllo shells cup toasted hazelnuts, chopped ounces Gorgonzola cheese, crumbled Red Anjou USA Pear, cored and diced

Preheat oven to 350 degrees. Place mini phyllo shells on baking sheet. In medium-size mixing bowl, combine hazelnuts, cheese and pears. Fill shells with pear mixture. Bake for 15 minutes or until cheese is hot and starting to bubble. Serve warm.

For more seasonal recipe ideas, visit www.usapears.org. Follow USA Pears on Facebook and Twitter for helpful tips, Pretty little pear tartlets make an excellent appeserving suggestions and the latest recipes. tizer at holiday parties or anytime.

DECEMBER 13, 2012 • HOLIDAY GIFT GUIDE • PAGE 15

Mangos Make The Meal (NAPS)—As temperatures drop and schedules get busier this season, warm, hearty comfort food feels like a necessity.

With a few new ideas and versatile ingredients, satisfying dishes can avoid the unhealthy pitfalls of typical heavy fare.

Including fresh fruits and vegetables, such as the sweet, tropical mango, can add a burst of flavor and a nutritious twist to your favorite family meals.

Chicken with Spiced Mango Rice fits the bill for a hearty, flavorful weeknight dinner. With just five minutes of hands-on preparation and 15 to 20 minutes of cooking, this sweet and savory meal is ready in less than half an hour. It is also a wellrounded meal of protein, whole grains and fresh produce all in one dish.

Mangos, one of this dish’s key ingredients, provide more than 20 essential vitamins and minerals, are an excellent source of vitamins A and C, and are rich in fiber—all for just 100 calories per serving. In fact, mangos provide 100 percent of daily vitamin C, an antioxidant that promotes healthy immune function, which is important for busy families during cold season.

Since mangos are available year-round, they are an exciting addition to the cozy staples of autumn and winter. Their natural sweetness is a versatile and welcome counterpart to seasonal favorites like sweet potatoes, slow-cooked beef and pork dishes, or winter squashes. Warm spices like cinnamon and nutmeg also complement the fruit’s distinct sweet-floral and tropical flavor.

When selecting a mango, color is not always the best indicator of ripeness. Instead, squeeze the mango gently. A ripe mango will give slightly, similar to a ripe peach or avocado. Keep unripe mangos at room temperature on the countertop and they will continue to ripen, becoming sweeter and softer over several days.

Once ripe, mangos may be moved to the refrigerator, where they will keep for up to five days. Mangos can also be peeled, cubed and stored in an airtight container in the freezer for up to six months. When cutting a mango, always wash the fruit and use a clean cutting board and knife.

Many filling foods may satisfy a craving yet fall short in providing healthy fuel for this hectic time of year. Instead, make over family dinners with fresh mango, using these simple and familiar techniques to create crave-able, exciting and wholesome meals.

Chicken with Spiced Mango Rice Servings: 4 Prep time: 5 minutes Cook time: 15 to 20 minutes 4 boneless, skinless chicken breasts, flattened if very thick Salt and freshly ground pepper to taste 1 (8.8-ounce) package wild rice, such as Uncle Ben’s Ready Whole Grain Medley Brown & Wild Rice 2 large, ripe but firm mangos, peeled, pitted and diced 1 green onion, thinly sliced 1 ⁄3 cup shelled roasted and salted pistachios 3 tablespoons dried cranberries 1 ⁄8 teaspoon cinnamon 1 ⁄8 teaspoon allspice

Season chicken on both sides with salt and pepper. Stir together rice, mango, onion, pistachios, cranberries and spices in a medium foil pan or on a very large piece of heavy-duty foil. Place about 1?3 cup of rice mixture in the center of each chicken breast. Bring in the ends and sides to enclose, then tie with kitchen string to seal in filling. Grill over medium-high heat for 5 minutes on each side, then place chicken on top of remaining rice mixture. Cover with foil or seal foil package, leaving Pretty, hearty and wholesome, room for air to circulate. Grill for 5 minutes more. If desired, slice chick- Chicken with Spiced Mango Rice makes a great meal in en into medallions to serve. minutes.

PAGE 16 • HOLIDAY GIFT GUIDE • DECEMBER 13, 2012

Keep It Simple This Holiday Season Tips To Help Focus On What’s Really Important During The Holidays

(NAPS)—The holidays should be a time to reconnect with our loved ones, not exhaust our energy and financial resources. If the season has become more stressful than joyful, it’s time to get back to holiday basics. The experts at Grocery Outlet Bargain Market can help you stay focused on what’s really important this year with tips to prevent you from overstressing and overspending.

How To Simplify The Holiday Season Get ready. Take inventory of your supplies early on. Buy items such as wrapping paper, tape, ribbons, stamps, boxes and pantry staples (sugar, flour) well in ad?vance of the holidays. You can look for discounted items when you’re not rushed.

Revisit your family traditions. Think through holidays from years past. Which activities caused you anxiety, stress and precious time? Focus on what makes you happy and eliminate what stresses you out.

Don’t overcommit. Don’t say “yes” to every invitation. Save room in your schedule for things that might pop up at the last minute.

Evaluate your gift list. Limit gifts to children only. Pick names or host a gift exchange.

Focus on gifts from the heart. Give gifts that show your love—not the size of your wallet. Grandparents will likely value a photo album or a framed piece of children’s art far more than expensive presents.

Stay home. A holiday stay-cation eliminates the numerous stresses and expenses that come from travel.

Shop strategically. Sometimes, the places that will save you the most money might not be your go-to store for certain items.

For example, extreme discount retailer Grocery Outlet also sells personal care products, toys, decorations and kitchen supplies—at prices up to 50 percent less than traditional stores’.

Tips For The Big Holiday Meal Make it potluck. Ask your guests to contribute an appetizer, side or dessert. Ask visiting relatives to make breakfast, so you can focus on the turkey.

Prep ahead. Chop, measure and prepare as much as you possibly can in the days leading up to a big holiday meal.

Fake it. Not everything needs to be made from scratch. Grocery store bakeries can provide delicious pies, cakes and cookies— just add a fresh garnish.

Don’t overspend. Shop at places that offer you the most value. For example, Grocery Outlet purchases overstocks and closeouts directly from brand-name manufacturers. That means prices that are up to 50 percent cheaper than regular grocery stores.

Quality over quantity. You don’t need seven vegetables and six pies. Keep it simple. Grocery Outlet’s Simple Holiday Menu can feed a family of six for less than $20. For other cost-saving recipes, visit www.groceryoutlet.com/holidays. $3 Holiday Menu—Cost Per Serving Simple Roast Turkey $0.93 Harvest Apple Stuffing$0.45 Green Bean Casserole $0.50 Cranberries $0.11 Rolls $0.13 Pie $0.50 Total $2.62 Simple Roast Turkey Serves 8-12 93¢ per serving 1 12-18-pound turkey 1 stick butter, room temperature 1 lemon, thinly sliced Salt and freshly ground pepper

Preheat oven to 325°F. Remove neck and giblets from inside the turkey. Refrigerate for other use or discard. Rinse and drain juices from turkey. Pat dry with paper towels.

Slice butter into 8 slices. Slide two slices butter under skin of the breast and one slice on each drumstick, also under the skin. Place turkey, breast up, on a roasting rack in a shallow roasting pan. Sprinkle tur–key cavity generously with salt and pepper. Place three butter slices and A spectacular turkey dinner can be lemon slices in main cavity. Tuck wing tips under. Tie legs easier and less expensive to achieve than many people realize. together loosely.

Rub the last slice of butter on the outside breast skin.

Sprinkle outside of turkey generously with salt and pepper. Transfer turkey to the oven. Cover breast and top of drumsticks with aluminum foil once they begin to brown to prevent them from drying out.

The turkey is done when a meat thermometer reaches 180°F when inserted into the deepest part of the thigh and 170°F in the breast. Let stand 15 minutes before carving.

For specific roasting times, additional recipes, shopping lists and money-saving tips, visit www.groceryoutlet.com/ holidays.

DECEMBER 13, 2012 • HOLIDAY GIFT GUIDE • PAGE 17

Serve Your Guests The Best (NAPS)—Nothing says great entertaining quite like the aromas of fresh-baked goods emanating from the kitchen. For your next turn as host/hostess, “egg-cite” your guests with a winning recipe from Eggland’s Best (EB) eggs that can be enjoyed for breakfast or dessert.

After receiving thousands of recipe entries in the inaugural Eggland’s Best “Your Best Recipe” Contest, at-home chef Donna Pochoday-Stelmach was an?nounced as the $10,000 Grand Prize winner for her Peach-Blueberry Egg Bread Bake recipe.

“One of my goals as a hostess is to make something fresh and delicious,” said Pochoday-Stelmach. “Friends and family love my Peach-Blueberry Egg Bread Bake because it has a good balance of healthy ingredients like fresh fruit and Eggland’s Best eggs mixed with the comfort of an egg bread-custard.”

Before you get cracking in the kitchen, look for the distinctive “EB” stamp to ensure your guests are being served an Eggland’s Best egg superior in taste, nutrition and quality. Not only do Eggland’s Best eggs perform consistently in recipes, but they also contain 25 percent less saturated fat, 10 times more vitamin E, twice the amount of vitamin D, and double the amount of omega-3 fatty acids, when compared to ordinary eggs.

For additional information and recipes, visit www.egglandsbest. com.

Peach-Blueberry Egg Bread Bake Ingredients: 5 cups egg bread (challah, paska, brioche), chopped into 1-inch pieces 5-6 peaches, skinless and cut into small slices 2 cups blueberries 3 Eggland’s Best eggs 1 /4 cup pure maple syrup 1 /3 cup brown sugar 2 cups milk 4 ounces butter, unsalted, melted 1 teaspoon vanilla 1 teaspoon cinnamon 2 teaspoons granulated sugar Optional Topping: 1 cup vanilla Greek yogurt 1 /2 cup toasted sliced almonds pure maple syrup, warmed

The Peach-Blueberry Egg Bread Bake was the Grand Prize-winning dish in the first-ever Eggland’s Best “Your Best Recipe” Contest.

Preparation: Spray a deep pie dish with cooking spray and line with half of the cubed egg bread.

Add 2 cups of peaches and 3/4 cup of blueberries, then cover with remaining bread cubes.

In a medium bowl, beat Eggland’s Best eggs and gradually add maple syrup and brown sugar, until blended.

Whisk in milk, butter, va–nilla and cinnamon.

Pour liquid ingredients over bread cubes and cover dish with plastic wrap; refrigerate about an hour.

Preheat oven to 350˚F, remove plastic wrap and spread remaining peaches and blueberries on top of the egg bread.

Sprinkle remaining sugar over dish and bake for about an hour, until bake has puffed up and is light brown.

Remove from oven and cool for 10 minutes.

Serve with Greek yogurt, toasted sliced almonds, and warmed maple syrup.

PAGE 18 • HOLIDAY GIFT GUIDE • DECEMBER 13, 2012

DECEMBER 13, 2012 • HOLIDAY GIFT GUIDE • PAGE 19

Grill-Roasted Turkey: A Tasty Twist On Tradition (NAPS)—If you want a traditional, perfectly carved, Thanksgiving turkey but would like to bring a delicious twist to the meal, then look to chef, cookbook author and James Beard–award nominee Kathy Gunst. She has discovered a way to bring the tradition of the Thanksgiving turkey to the holiday table in an unconventional way.

Every Thanksgiving, Kathy Gunst roasts a turkey in the oven, but one year she had a larger crowd than usual and needed to cook two turkeys. “So, on a colder-than-normal November day, I decided to grill-roast a second turkey,” says Gunst. “The recipe, it turns out, couldn’t be simpler.” Grilling the bird resulted in a picture-perfect glazed turkey with juicy meat and a subtle smokey flavor. “This recipe is nothing short of a revelation. You will not believe how a plain old turkey, simply seasoned with salt and pepper, placed on a hot grill, can have this much flavor with so little fuss,” says Gunst.

Grilled Turkey 1 10–12 pound turkey Cleaned and dried. Salt and freshly ground black pepper, seasoned to taste.

Heat a fire in the grill (charcoal or gas) and cook a small (10 to 12 pound) whole turkey over indirect heat with a minimum of seasoning. Be sure to place a shallow pan underneath the bird atop the charcoal or burner covers to catch the drippings and reduce flare-ups. Grill for approximately 2 hours (use thermometer to check for doneness).

Stuff the bird and/or add an array of vegetables to the grill, like stuffed squash, corn on the cob, or turnips and potatoes for a complete meal. Add your vegetables to the grill 30 minutes or so before the turkey is done. Once the meat is cooked and cooled the bird is ready for carving. “I can’t overestimate how important it is to have a good, sharp knife for carving the bird. It should be very tender and carve easily, but a well-sharpened favorite carving knife will make things that much easier,” says Gunst.

Chef’sChoice® Turkey Carving Tips: Three Easy Steps If you want the turkey you serve “gobbled up” this holiday, avoid hacking the bird by trying these simple carving tips from Chef’sChoice®: • Step 1 Be sure to use a good, sharp knife. Sharp knives are not only safer, they will help you to smoothly cut thin, even slices without shredding the meat. Fortunately, you don’t have to be an expert to put a razor sharp edge on your knife. Chef’sChoice M130 sharpener professionally sharpens steels and strops all brands and types of knives. Precision guides eliminate guesswork for sharp, durable edges. For help finding a sharpener that’s right for you, call (800) 342-3255 or visit www.chefschoice.com.

• Step 2 After the turkey is cooked (meat thermometer should read 180° F when inserted in the thickest part of the turkey thigh) cool the bird for 15 minutes. Cooling makes the meat firmer and easier to slice. Remove and set aside the turkey legs and the last joint of each wing. Make a long, deep (to the bone) horizontal “base cut” into the breast just above the wing.

• Step 3 Slice down vertically through the breast until you meet the original base cut.

This will release perfect, even slices.

Following these preparation and A tasty twist on turkey adapted from carving tips can help make your cookbook author Kathy Gunst’s “Notes from a Maine Kitchen.”

Thanksgiving a meal to remember.

PAGE 20 • HOLIDAY GIFT GUIDE • DECEMBER 13, 2012