there’s an
app for that appetizer recipes from our featured chefs 2008 - 2012
A special advertising supplement sponsored by Hannaford Supermarkets
surviving
holiday parties without the weight gain The holidays are a time for family, friends, festivities, fun and, of course, FOOD! Try some of these great tips provided by your local Hannaford dietitian to help you manage your weight this holiday season! 1. Eat a healthy snack — such as an apple or yogurt — before the party to curb your appetite and insure you won’t show up hungry. 2. Bring a low-fat holiday dish to the party. You will be happy knowing there is at least one dish you can enjoy without breaking your diet. 3. If you are throwing the gathering, pick a time that does not revolve around a meal. 4. Opt for fruit, vegetables, lean meat, and whole-grain crackers. Use small plates to help control portion sizes. 5. Mingle more than you munch. Focus on family and friends, not food. 6. Stand away from the food table. Hovering near the food often leads to more eating. 7. Calories from drinks add up too. Try lighter versions of seasonal favorites, such as eggnog, flavored coffee or tea or spiced cider to add a festive touch to the event. 8. Chew gum after eating. With fresh breath, you may be less likely to go back for more. 9. Delay dessert. If you wait 20 to 30 minutes after eating healthy foods, your craving for sweets may lessen. 10. Go ahead and say yes. If you can’t stop thinking about Cathy’s famous pecan pie, then enjoy a small slice after a well-balanced meal and refrain from seconds. Interested in learning more? Go to hannaford.com/dietitians. Our Hannaford dietitians hold classes, have in-store nutrition demonstrations, and do healthy store tours. They can give you the information you need to make the healthy lifestyle changes you want. You can also email a private message to our online dietitian for free nutrition advice!
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or nearly five years, life@home has featured recipes from area chefs who have been profiled in our magazine. In honor of the holiday season, we’ve rolled out this special compilation of appetizers to inspire your party-planning. We’ve included a special section on meal-planning for those with food allergies, with a particular focus on gluten-free cooking.
Cooking for a party isn’t easy — believe us, we know! — but we’re hoping this supplement will take away some of the stress of planning. Thanks to Hannaford Supermarkets for sponsoring this special advertising section. NOTE: Featured chefs may have moved on from the restaurant noted in the recipe. The restaurant is the one with which they were affiliated at the time of their profile.
co nte nt s 2 holiday party survival tips Tips from Hannaford dietitians on avoiding holiday weight gain
4 Healthy Holidays for All Don't let dietary restrictions stop you from enjoying the holidays
6 Miss Sydney’s Pork Sliders with apple fennel cole slaw and spiced mayo Chef A.J. Jayapal
7 Pistachio-Cheese Arancini Chef Bobby Mallozzi
8 Roast Pepper and Black Bean Salsa Boiled Peanuts Hickory Smoked Oysters Chef Sean Custer
10 Lump Meat Crab Cakes Chef John Grizzaffi
11 Grilled Jalapeño Poppers wrapped in bacon Chef Art Riley, Jr.
12 Pear & Cheddar Stuffed Mushrooms Orange & Port Glazed Turkey Meatballs Hannaford dietitians' favorites
14 Eggplant Parmigiana Appetizer Chef Mike LoPorto
15 Salsa Quemada (Burnt Salsa) Chef Will Roy
16 Mini Peanut Chicken Kebabs Oil Cured Olives Chef Dominique Brialy
18 Carol’s Guacamole Chef Ed Murray
19 Prosciutto-Wrapped Asparagus with Jameson ginger hollandaise and Brie medallions Chefs Lynn Beaumont and Bam Lynch
20 Tzatziki (Cucumber and Herbed Yogurt) Dolmades (Stuffed Grape Leaves) Chefs Lori Selden and Mark Young
22 Marcona-Stuffed, BaconWrapped Dates Chef Jackie Baldwin
23 Guilt-Free Holiday Dish Tips
Tips from Hannaford dietitians on small alterations that bump up nutritional value
Recipes compiled from stories by Steve Barnes and William M. Dowd. Photography by Suzanne Kawola.
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Healthy Holidays for All tips for navigating holiday parties with dietary restrictions by brianna snyder photos by colleen ingerto
M
ost people get an invitation to a holiday party and start dreaming of what to wear — except if you’re one of the 3 million Americans suffering from celiac disease or one of the 7.5 million who suffer from at least one food allergy (according to figures reported by Johns Hopkins Hospital). For those people, trying to figure out what to eat can make going to a holiday party seem like a chore. The only person who may be more concerned is the host planning the food. No one wants a guest to leave the party feeling worse than when they came. The good news is that with a little savvy planning, everyone can come away from the party happy and well fed. According to Monique Boulet, a registered dietitian at Hannaford Supermarkets, about 1 in 100 Americans suffer from celiac disease, an autoimmune disorder that causes gastrointestinal problems because of the gluten found in many foods. Gluten is the protein in wheat, rye, barley and triticale, according to Boulet, and it functions as the binding that gives structure to various prepared foods. And that means it’s in pretty much everything. “For someone needing a strict glutenpage 4
free diet, going to a holiday party can turn into a gastrointestinal nightmare with the simple swipe of a guest’s Wheat Thin into an otherwise gluten-free dip,” Boulet says. So what can you do? First, don’t be afraid to ask questions. “As the host or guest of a party, it is absolutely OK to inquire ahead of time,” Boulet says. “It is not only compassionate, but classy as well, to write a notation on an invitation for anyone with dietary con-
For an exclusive Sweet Potato Hummus recipe, visit timesunion.com/lifeathome.
cerns to please give a call to discuss menu options. As a guest, it would be generous not only to the host but to other guests that may have food intolerances, to bring a dish to share that is considered a lowallergen option.” Boulet also suggests people with dietary concerns ask ahead of time if food will be served buffet-style or finger-food-style. “If buffet-style, discreetly ask if you can serve yourself first,” Boulet says. “Or if finger foods are on the menu, you may ask the host to prepare a plate ahead of time that contains only agreed-upon items, to avoid any cross-contamination with gluten. And when in doubt … stick with whole foods, avoiding the dips, dressings, sauces and gravies.” Happily, as awareness of gluten allergies increases, the options for gluten-free foods as increasing as well. Recipes are plentiful. The important thing is communication. With plenty of preparation and education about the diets of your guests, the holiday stress level doesn’t need to be any higher than usual. For more Hannaford healthy holiday recipes see pages 12-13.
Guacamole ingredients 1 avocado 1 /4 cup sweet peas 1 /4 cup edamame 1 heaping tablespoon Dannon Greek Plain yogurt or all natural plain 2 tablespoons chopped cilantro 1 /2 lime juiced 1 /4 teaspoon each of chili powder, cayenne, chipotle powder and cumin 1 tablespoon diced red onion 1 /2 teaspoon each minced garlic and minced jalapeño, both optional salt and pepper to taste method Mash to desired consistency with mortar and pestle. Serve dips with fresh sliced veggies. Good choices include sliced cucumbers, bell peppers, carrot stick and celery. Or look in the gluten-free section at your Hannaford Supermarket for a selection of gluten-free crackers.
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Chef A.J. Jayapal Albany Country Club life@home October 2008
Miss Sydney’s Pork Sliders with apple fennel cole slaw and spiced mayo ingredients 8 one-ounce sausage patties Miss Sydney’s Marinade 8 small burger rolls 1 fennel bulb, sliced thin 1 Granny Smith apple, finely diced 1 cup mayonnaise 1 tablespoon chili garlic paste Salt and pepper method Form sausage patty into one-ounce portions and marinate for two hours. Toast
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burger roll and use a circle cutter to create buns one size bigger than the patties. Combine apple and fennel with one-half cup mayo for slaw and season to taste with salt and pepper. Set aside. Mix chili paste with remaining mayo and set aside. When ready to serve, heat patties over low heat in a non-stock skillet. Assemble just like a burger, with sausages on the buns that have been spread with chili mayo mixture on top, and a side of slaw or put the slaw on the assembled burger before putting on the top piece of the bun.
Chef Bobby Mallozzi Mallozzi Family restaurants and hotel life@home January 2011
Pistachio-Cheese Arancini ingredients 2 /2 tablespoons unsalted butter 1 small onion, minced 11/2 cups arborio rice 1 /2 cup dry white wine Pinch saffron threads, crumbled Salt and freshly ground black pepper, to taste 3 cups chicken stock 3 tablespoons ParmigianoReggiano, freshly grated 1 /2 tablespoon all-purpose flour, plus more for dusting 1 /4 cup plus 2 tablespoons milk Pinch nutmeg, freshly grated 4 ounces fresh mozzarella, diced 1 /4 cup plus 2 tablespoons pistachios 2 tablespoons frozen peas, thawed 2 eggs, beaten 11/2 cups panko Vegetable oil for frying 1
method In a large saucepan, melt 2 tablespoons of the butter. Add onion and cook over moderate heat, stirring, until lightly browned. Add the rice and cook, stirring until well coated. Add the wine and saffron, season with salt and pepper and cook, stirring, until the wine is absorbed, about 2 minutes. Add the stock, 1/2 cup at a time and cook, stirring constantly between additions, until it is absorbed. The risotto is done when the rice is al dente, about 25 minutes. Stir in the grated cheese, taste and adjust seasoning if necessary. Transfer to a bowl to cool. Melt remaining 1/2 tablespoon
butter in a saucepan. Add flour and whisk constantly over moderate heat, about 1 minute. Add milk and whisk until thickened. Season with nutmeg, salt and pepper and transfer to a bowl to cool. Add mozzarella, pistachios and peas. Line a large baking sheet with wax paper. Put eggs, panko and flour for dusting into 3 shallow bowls, creating a breading station. Shape the rice into 16 equal balls. Make an indentation in the center of each ball with your finger and press the sides to make the hollow larger. Spoon about a tablespoon of the pistachio filling into the hollow and press the risotto around it. Dust each arancino with flour, tapping off the excess. Coat them with the egg and roll in the panko. Place on the wax paper to wait for frying. In a large, deep pan, heat 1 inch of oil to 350 degrees. Fry the arancini over moderate heat, turning occasionally until golden and heated through, about 8 minutes. Drain on paper towels and serve hot.
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Chef Sean Custer Capital Q Smokehouse life@home November 2010
Roast Pepper and Black Bean Salsa
Boiled Peanuts
ingredients:
ingredients:
1 cup cooked black beans, rinsed. Canned will work but home cooked is better. 2 green bell peppers, roasted, peeled, seeded and diced 2 red bell peppers, roasted, peeled, seeded and diced 4 jalape単o peppers roasted, peeled, seeded and diced 4 ripe tomatoes, peeled and diced 1 onion, diced 1 /2 bunch fresh cilantro chiffonade 4 tablespoons extra virgin olive oil Fresh lime juice to taste 1 /2 teaspoon ground cumin Salt and pepper to taste
2 pounds green peanuts (raw/unroasted) 1 gallon water 6 tablespoons salt
method: Combine all ingredients and allow mix to sit overnight for best flavor. Adjust seasoning to taste.
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method: Thoroughly wash peanuts until the water runs clear. Soak the peanuts for six hours. Weigh down to keep them submerged. Combine water and salt. Add peanuts and bring to a boil. Then reduce to a simmer. Keep peanuts submerged! Simmer 3-5 hours until peanuts are soft. Fresh peanuts may be ready sooner; older may need more time. Drain and eat, hot or cold. Enjoy with beer and barbecue. Keeps 3-5 days in refrigerator but can be frozen almost indefinitely (up to one year, but you will eat them before then!) Variation: Add Cajun spice or crab boil for flavor variety.
Hickory Smoked Oysters ingredients 100 oysters, scrubbed Hickory fire Preferably large burlap sack, wet, or antique Norwegian camping smoker.* method Build a large fire, using well-seasoned hardwood, like hickory, or you could use hickory instead or, failing that, use some hickory. Let the fire burn down to coals. Shovel some coals into your Weber grill, hibachi, your spouse’s favorite all-clad roasting pan, whatever. Fill it with hickory embers. Slap a grate over it, but not too high. This
sucker should be hot! Arrange the oysters on the grill so that the curved shell-half is on the bottom to retain as much juice as possible. Cover with the wet burlap. Oysters should pop open within 3-5 minutes. Do not overcook! If they do not pop open, wait a little longer but not too long. (If they still don’t open, they are suspect and should be thrown at politicians.) Release the meat from the shell, discard the upper shell and enjoy! *NOTE: To do this right you might have to do some McGyvering, but if you get the concept, you’ll figure out a way to do it.
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Chef John Grizzaffi Garden Bistro 24 life@home March 2011
Lump Meat Crab Cakes ingredients 16 ounces lump crab meat 1 egg, beaten 1 /3 cup mayonnaise 1 teaspoon dijon mustard 1 /2 teaspoon worcestershire sauce 1 tablespoon fresh parsley, chopped 1 /2 teaspoon lime juice 2 tablespoons melted butter 1 cup bread crumbs Salt and pepper to taste method Combine all ingredients except crab meat. Once combined, slowly fold in lump meat. Be careful not to break up the meat. Form the mixture into small patties and dust with bread crumbs. SautĂŠ on both sides until golden brown. Top with remoulade sauce.
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Chef Art Riley, Jr. McGreivey’s Restaurant life@home September 2012
Grilled Jalapeño Poppers wrapped in bacon ingredients 10 to 25 jalapeño peppers (largerthan-average size will make them easier to stuff) 1 to 2 packages cream cheese, depending on the size of your pepper, at room temp. 2 to 4 tablespoons granulated garlic 1 /4 cup finely chopped sun- or oven-dried tomatoes Chopped chives Pinch salt 1 /2 to 1 pound thinly sliced bacon Toothpicks method Preheat gas grill and oven broiler.
Mix each package of cream cheese with garlic, dried tomatoes, and a dash of chopped chive. Add a pinch of salt. Mix until mixture is soft and manageable. Cut the jalapeños in half. Remove the seeds. Use something that will allow you to spread the filling onto the opening of the pepper with ease. Insert a liberal amount of filling into each jalapeño but do not overfill. Wrap each pepper with 1/2 strip of bacon. Secure the bacon with a toothpick (best to soak the toothpicks first, to prevent burning on the grill). Grill peppers skin side down, approximately 5 minutes, or until they are lightly roasted. Transfer to broiling platter and broil 5 min until the bacon is fully cooked. Cool for 5 minutes and serve.
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Pear & Cheddar Stuffed Mushrooms A Hannaford Dietitian’s Favorite Recipe adapted from Unilever for more healthy recipes, visit hannaford.com
ingredients 1 package (16 oz.) white mushrooms 1/4 cup I Can’t Believe It’s Not Butter!® Spread 1 large pear, peeled, cored and finely chopped 1 large shallot, finely chopped 1/4 cup shredded Cabot® Cheddar Cheese 1 Tbsp. finely chopped fresh parsley (optional) 1/8 tsp. McCormick® Ground Black Pepper
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method Preheat oven to 400°. Remove and finely chop mushroom stems (about 1-1/4 cups); reserve mushroom caps. Melt I Can’t Believe It’s Not Butter!® Spread in 12-inch nonstick skillet over medium-high heat; cook chopped stems, pear and shallot, stirring occasionally, 5 minutes or until tender. Stir in cheese, parsley, and pepper. Stuff mushroom caps with pear mixture; arrange on baking sheet. Bake 15 minutes or until mushrooms are tender. Garnish, if desired, with cheddar cheese shavings.
Orange & Port Glazed Turkey Meatballs A Hannaford Dietitian’s Favorite Recipe courtesy of Unilever for more healthy recipes, visit hannaford.com
ingredients 4 Tbsp. I Can’t Believe It’s Not Butter!® Spread, divided 1/2 cup finely chopped onion 1 rib celery, finely chopped (about 1/4 cup) 1 lb. lean ground turkey 1 egg 1/4 cup plain, dry bread crumbs 1/4 cup dried cranberries, chopped 1/8 tsp. McCormick® dried Thyme Leaves, crushed 1/2 tsp. salt 1/8 tsp. McCormick® Ground Black Pepper 1/2 cup orange marmalade 2 Tbsp. port wine or grape juice 1 tsp. apple cider vinegar 1/4 tsp. McCormick® Ground Cinnamon
method Melt 2 Tbsp. I Can’t Believe It’s Not Butter!® Spread in 12-inch nonstick skillet over medium-high heat. Cook onion and celery, stirring frequently, until tender. Remove from heat and cool slightly. Combine mixture with ground turkey, egg, bread crumbs, cranberries, thyme, salt and pepper in medium bowl; shape into 44 (1-inch) meatballs. In same skillet over medium heat, melt 1 Tbsp. spread; brown 1/2 of the meatballs, turning frequently, until golden brown and almost cooked. Repeat with remaining spread and meatballs. Return all meatballs to skillet; then stir in marmalade blended with port, vinegar and cinnamon. Cook over medium heat, stirring gently, until sauce is page Band meatballs are cooked. thickened
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Chef Mike LoPorto LoPorto’s Ristorante life@home December 2008
Eggplant Parmigiana Appetizer Unlike the usual melted mozzarella-layered dish, this is prepared with freshly ground cheeses, then chilled and served cold.
ingredients 2 large eggplants 4 cups grated parmagiana reggiano cheese 1 /2 cup grated pecorino cheese 2 cups marinara sauce 4 garlic cloves, peeled and chopped Salt to taste Extra-virgin olive oil
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method Slice and lightly salt the eggplants (no flour or egg wash). Fry gently in olive oil until golden on both sides. Set aside to dry on towel. In an oiled casserole or baking dish, create at least two layers, alternating eggplant slices with a sprinkle of chopped garlic and just enough marinara and parmagiana reggiano to cover the slices each time. Top with a sprinkling of pecorino. When assembled, cool in refrigerator for at least an hour. Remove, cut into square servings and remove with spatula or serving spoon.
Chef Will Roy Union College life@home September 2009
Salsa Quemada (Burnt Salsa) ingredients 3 plum tomatoes, cut in half lengthwise 2 slices of red onion, 1 /2 inch thick 1 /2 large bell pepper, seeded and cut in wedges 1 /2 jalape単o pepper, cut lengthwise 2 teaspoons chopped garlic 1 tablespoon cooking oil 1 /4 cup chopped fresh cilantro 2 tablespoons honey Salt and pepper to taste method In a bowl, toss the tomatoes, onion, peppers, garlic, oil and some salt and pepper together to coat the ingredients. Grill the vegetables on an open-fire grill until they are fairly well charred. When done cooking, place all the cooked ingredients in blender and puree. Add cilantro, honey, salt and pepper gradually until you find your desired taste.
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Chef Dominique Brialy Epicurean Bistro & Wine Bar life@home August 2011
Mini Peanut Chicken Kebabs ingredients
method
/2 teaspoon butter /2 teaspoon olive oil 1 /2 cup coarsely chopped white onion 1 hot red chili pepper, seeds removed and chopped 1 /4 cup dry white wine 1 tablespoon minced garlic Pinch of salt, pinch of pepper Pinch Herbes de Provence 7 ounces (1 cup less 2 tablespoons) coconut milk 4 tablespoons natural peanut butter 1 tablespoon soy sauce 1 /2 tablespoon sugar 1 pound chicken breast, cubed
Melt the butter and olive oil in a medium saucepan over high heat. Add the onion and sauté until golden. Add the chili pepper and sauté for 1 minute. Deglaze the pan with the white wine and simmer for 1 more minute. Add the garlic, salt and pepper, and then stir in the Herbes de Provence, coconut milk, peanut butter, soy sauce, and sugar. Put the peanut sauce in a blender or food processor and purée until smooth.
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Marinate cubed chicken breast overnight for best results. Thread chicken onto 6-inch skewers and grill for 2 minutes on each side. Note: This appetizer can also make a great entrée. Make the kebab regular size and serve with jasmine rice and grilled vegetables.
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Oil Cured Olives ingredients:
method:
8 ounces Niรงoise olives 8 ounces Lucques olives 8 ounces Picholine olives 8oz Casta Veltrano olives 12 peeled garlic cloves, whole 5 large bay leaves 3 sprigs of fresh thyme 1/2 lemon (lemon with peel) Extra-virgin olive oil
De-brine the olives by rinsing thoroughly under cold water. Let them drain until almost dry. Put all the olives in an opaque container (do not use plastic), cover olives with olive oil, add all remaining ingredients and mix. Let marinate at least a week. Never put the olives in the fridge.
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Chef Ed Murray Arlington House life@home September 2010
Carol’s Guacamole ingredients 2 ripe Haas avocados 1 lime, juiced 2 tablespoons minced Spanish onion 2 tablespoons chopped ripe tomato 1 tablespoon extra-virgin olive oil Salt and pepper to taste method Pit and peel the avocado and put pieces into large mortar or mixing bowl. Mash with pestle or fork to desired consistency. Stir in lime juice, onion, tomato and olive oil until well incorporated. Taste, add salt and pepper as needed, stir and taste again, adjusting as needed. Serve with tortilla wedges or fried corn chips.
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Chefs Lynn Beaumont and Bam Lynch Cheesecake Machismo life@home January 2009
Prosciutto-Wrapped Asparagus
with Jameson ginger hollandaise and Brie medallions ingredients hollandaise sauce: 3 /4 stick of unsalted butter 1 /2 teaspoon grated ginger 1 shot Jameson Irish whiskey 1 egg yolk 1 /4 sweet red pepper 2 tablespoons fresh lemon juice small pinch of saffron salt and pepper to taste method Steam as many asparagus spears as you like, and put in an ice bath for a few moments. Then gently but tightly roll prosciutto around the asparagus spears.
Melt the butter in a small saucepan and bring to a bubble. Add the ginger and whiskey, then carefully light on fire. Turn off heat and let stand for 5 minutes; then put the pan in the refrigerator for 15 minutes or until butter sets. Once butter has set, put pan on top of a double broiler. Add the egg yolk, lemon juice, saffron, salt and pepper. Stir constantly over very low heat until sauce starts to thicken. Remove from stove and drizzle over wrapped asparagus. Garnish with finely diced pepper and medallions sliced from a roll of Brie.
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Chefs Lori Selden and Mark Young Mexican Radio restaurants life@home October 2010
Tzatziki
(Cucumber and Herbed Yogurt) ingredients 2 cups Greek yogurt (or plain yogurt) 1 large cucumber, peeled, seeded and diced 2 or 3 cloves roasted garlic, smashed 1 tablespoon white wine vinegar 1 tablespoon fresh dill, finely chopped 1 teaspoon fresh mint, finely chopped Sprinkle of sea salt method Mix all ingredients, preferably in a ceramic or glass bowl, and chill for at least 2-3 hours before serving (flavors need to infuse the cukes!). Tzatziki may be served as a dip, atop lettuce as a salad, or as an accompaniment to the main course.
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Dolmades
(Stuffed Grape Leaves) ingredients /4 cup olive oil /2 small onion, chopped 8 scallions, including green tops, chopped 1 bunch fresh dill, finely chopped 3 or 4 cloves roasted garlic, smashed 1 cup uncooked, long grain rice Juice of 2 lemons Sprinkle of sea salt and freshly ground black pepper 1 small jar grape leaves 3 1
method for filling: Heat 1/2 cup of olive oil in skillet and sautĂŠ onion and scallions until soft. Add garlic, cook for a few minutes, then add remaining ingredients, including 1/4 cup olive oil. Stir well, then add 1 cup hot water. Cover and simmer for about 5 minutes, then remove from heat and cool. method for assembly: Remove grape leaves from jar and wash/ rinse thoroughly. Save any large/torn leaves and set aside.
Place one leaf at a time, vein side up, on your work surface and cut off heavy stem at bottom. (Leaf should have pointy end at top.) Fill with 1 1/2 teaspoons (or so) of rice filling at bottom of leaf, then fold, flag-style, up over filling, then fold over left side, then right side, and roll up tightly away from you, toward pointed end of leaf. Place seamside down onto a plate and continue until all leaves are used. method for cooking: Line the bottom of medium-size saucepan with torn grape leaves, to prevent burning/sticking during cooking. Pack the stuffed grape leaves into pan and arrange in concentric circles until filled. Place an inverted plate on top of the dolmades, then add enough water to just cover leaves. Bring to a boil, then reduce to a simmer, cooking for about 1 hour. Remove from heat and remove grape leaves. Serve hot, cold or at room temperature.
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Chef Jackie Baldwin Rensselaer Polytechnic Institute life@home July 2011
Marcona-Stuffed, Bacon-Wrapped Dates ingredients 1 pound of good-quality bacon (cut in half) 1 pound of Medjool dates* (larger and juicier than regular dates) 1 /4 pound Marcona almonds* Toothpicks * Regular dates and almonds can be substituted.
method Heat oven to 350 degrees. Slit the date the length of the date and remove the pit. Add two almonds in place of the pit and wrap each date with a strip of bacon. Once you have them all wrapped, place on a cookie sheet and bake until bacon is crispy, about 8–10 minutes.
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Prepare your favorite
holiday dishes without the guilt By making small changes to your traditional holiday meals, you can enjoy your favorite dishes but without the guilt. Try these simple recipe alternatives to bump up the nutritional value and help control calories, fat, and sodium. When the recipe calls for… . . . . . . . . . . . . . .Replace with… 1/2 cup butter or margarine . . . . . . . . . . . . . .1/4 cup applesauce or 1/2 cup Promise® Buttery Spread 1 egg . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 egg whites or 1/4 cup liquid egg substitute 1 cup whole milk or evaporated milk . . . . . . .1 cup skim milk or evaporated skim milk 1 cup all-purpose flour. . . . . . . . . . . . . . . . . . . .1 cup whole-wheat flour 1 cup chocolate chips. . . . . . . . . . . . . . . . . . . . .1 cup dried fruit, such as raisins, cranberries, or cherries 1 cup wine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 cup broth or fruit juice Frosting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Light dusting of powdered sugar or pureed fruit 2 oz. grated mild cheddar cheese . . . . . . . . .1 oz. Cabot® Sharp Light Cheddar Cheese 1/2 cup bread crumbs . . . . . . . . . . . . . . . . . . . .1/2 cup toasted wheat germ or crushed wholegrain cereal, such as Kashi® Good Friends Cereal 2 pie crusts (top & bottom) . . . . . . . . . . . . . . .1 pie crust on top 1/4 cup mayonnaise . . . . . . . . . . . . . . . . . . . . . .1/4 cup Hellmann’s® Canola Cholesterol Free or Light Mayonnaise 1 cup broth or stock . . . . . . . . . . . . . . . . . . . . . .1 cup low-sodium broth or stock 1 cup sugar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1/2 cup sugar and 1/2 cup sugar substitute, such as stevia 1/2 teaspoon salt. . . . . . . . . . . . . . . . . . . . . . . . .No salt Source: American Institute for Cancer Research
Concerned about food allergies? Whether you’re gluten-free, nut-free, or dairy-free, don’t let fear of contaminating foods be the reason you miss out on your favorite dishes. Speak with your local Hannaford dietitian to find safe, allergy-free recipe substitutions. To view a store schedule, go to hannaford.com/dietitians.
meet your local
Hannaford Dietitians Our registered dietitians can help you find the foods that fit your needs and answer any nutritional questions you may have. Stop by one of their FREE nutrition demos and see what they can do for you!
Monique Boulet, RD, CDN, CPT Albany Hannaford, 900 Central Ave.
Jean Bottillo–Faulisi, MS, RD Niskayuna Hannaford, 3333 Consaul Rd.
Marianne Romano, MPA, RD, CDN Colonie Hannaford, 96 Wolf Rd.
Patty Wukitsch, MS, RD, CDN Delmar Hannaford, 180 Delaware Ave.
Hannaford dietitians offer FREE nutrition services, such as educational demonstrations, nutrition classes, and group healthy store tours. To view their store schedule of events, go to hannaford.com/dietitians.