(NC)—Around this time of year, you can’t help but find deliciously fresh, local red peppers in the market. They’re inexpensive, plentiful and provide the avid cook with endless recipe possibilities. Here is just one of the many recipes you’ll find on www.homebasics.ca for the season’s best peppers.

2 sweet red peppers
1/2 cup Hellmann’s Real Mayonnaise
1/4 lb feta cheese, cubed
1/4 tsp black pepper

On a cookie sheet lined with aluminum foil, broil peppers, turning frequently, about 20 minutes or until skin is blackened and blistered; wrap in foil and let stand 10 minutes.

Remove peppers from foil; peel and cut into chunks, discarding seeds and membranes. In food processor or blender, purée pepper chunks. Add mayonnaise, feta cheese and pepper; process until smooth. Cover and refrigerate until ready to use.

Serve with mini pita breads, flatbread wedges, soft bread sticks or assorted fresh vegetable pieces for dipping.

Tip: For a softer texture, allow dip to come to room temperature before serving. Substitute 1 jar (313 mL) roasted red peppers, drained, for broiled sweet red peppers.

News Canada

Tags: red peppers, peppers, vegetable, seasonal, fall, autumn, season, recipe, fall recipes, fresh

(ARA) - The start of a new school year means increasingly busy days are here. When your schedule suddenly fills with juggling work, soccer practice, PTA and carpool, the urge to grab dinner on the fly becomes more and more enticing. A few easy tips will help you get simple, delicious and healthy homemade meals on the table in no time.

Plan Ahead.
Devote one afternoon to prep for the week’s meals. Chopping and slicing ahead of time will allow you to quickly grab what you need to cook weekday meals. Trimming the minutes it usually takes to have that delicious meal on the table will leave you feeling less hurried at dinnertime.

Create Homemade Frozen Dinners.
Instead of reaching into the freezer for another expensive, prepackaged processed meal, double your favorite healthy recipes, separate into individual portions and freeze for serving later in the week. The Reynolds Handi-Vac Vacuum Food Storage System is a handheld vacuum sealer that virtually eliminates freezer burn, making it easy to store your homemade frozen dinners. This makes for a less expensive and healthier alternative when dinnertime is tight. These good-for-you meals on the go are also perfect as an easy lunch to take to work.

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(ARA) - Each back-to-school season, parents arm children with tools necessary to build a lifetime of knowledge. But children need to develop more than their minds to lead a long and healthy life - they need to develop strong bones, too.

This year, parents can send kids back to school with the tools necessary to build strong minds and strong bones by following a handful of useful nutrition strategies. Ninety percent of girls and 75 percent of boys ages 9 to 13 do not get the 1,300 milligrams of daily calcium recommended, according to the National Osteoporosis Foundation. What’s more, the majority of parents (60 percent) aren’t sure how much calcium their kids get each day, according to a 2007 survey by independent research firm Opinion Research Corporation More than 30 percent of surveyed parents mistakenly believed their children needed less than half of the daily recommended amount.

Parents have an opportunity to become better educated about bone health in order to effectively increase their kids’ bone mass. Bringing bone-healthy foods into the home is one simple step parents can take to help their kids build and maintain strong bones.

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(ARA) - The haggling over school snacks and lunches is as old as, well, school lunches.

On one hand, children want to enjoy the foods they eat while in school. On the other, parents - not to mention teachers - want to ensure that students eat the right things to sustain them through a long day, and beyond that, for a long life. Many snack companies are joining with parents, teachers and healthcare professionals to battle the rising tide of childhood obesity. New products, ranging from bagged apple slices to fortified breads, reflect innovations in product development designed to satisfy both finicky kids and concerned adults.

Portion control and calorie counting are key elements of weight control. With this in mind, many companies, including Snyder’s of Hanover, have started to introduce 100-calorie packs. These packs mix the power of portion control with convenience and kid-friendly appeal.

In time for back-to-school season, Snyder’s of Hanover is adding two MultiGrain Sunflower Chip varieties to its line of 100-calorie snack packs: French Onion and Southwestern Cheddar. The wholesome, all-natural snacks provide up to 6 grams of whole grains per serving. Whole grains are the building block of government dietary recommendations.

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(ARA) - Long overlooked, mushrooms are nature’s hidden treasure for helping those focusing on living a healthful life. To promote the nutritional benefits of fresh produce this back-to-school season, Weight Watchers continues Pick of the Season, a public health initiative spotlighting seasonal fruit and vegetables, with recipes this quarter for mushrooms, a produce selection so versatile it can add flare to any every day meal.

Did you know? Mushrooms are the only fresh fruit or vegetable that has four percent of the Daily Value of vitamin D (per serving of 4-5 white button mushrooms specifically).

Mushrooms are also nutrient rich, providing a similar number of nutrients as many brightly colored fruits and vegetables. For instance, mushrooms provide the B vitamins riboflavin, niacin and pantothenic acid. White, Portabella and crimini mushrooms have natural antioxidants and in fact, are the leading source of the antioxidant selenium in the fruit and vegetable category. Mushrooms are also fat-free, cholesterol-free and very low in sodium.

In addition, mushrooms have umami. Also known as the “fifth taste,” umami foods are described as hearty or savory. The high water content and very low energy (calorie) density of mushrooms help to satisfy hunger.

In the kitchen, nothing beats the versatility of mushrooms; they work in everything from soups and salads to main dishes and appetizers and are easy to prepare. Simply sauté and in fewer than 10 minutes you can add flavor and texture to any favorite family meal. Just toss in a handful of mushrooms to enjoy a boost of delicious flavor and nutrition.

Below are four recipes that highlight the savory taste of mushrooms: Mini Mushroom Burgers; Tilapia with Mushrooms, Olives and Tomatoes; Turkey Mushroom Soup; and Mushroom Chicken Piccata.

Pick of the Season - Mushroom Recipes:

* Mini Mushroom Burgers
Makes 4 servings

Ingredients
2 Portabella mushrooms, stem removed
1/4 cup light balsamic vinaigrette
Salt and freshly ground black pepper
8 small high-fiber whole grain dinner rolls
8 slices red onion
8 slices tomato

Preparation
1. Place Portabellas and vinaigrette in a large zip top bag. Zip and lightly rub the vinaigrette into the mushrooms. Let marinate for at least 30 minutes.

2. Remove mushrooms from bag, drain and season both sides with salt and pepper. Heat a grill or grill pan over medium heat and spray with non-stick cooking spray. Place the mushrooms on the grill gill side down and cook for 4 minutes. Turn and continue to grill until mushroom is almost cooked through, about 4 more minutes.

3. Remove from pan and drain mushrooms on paper towel, gill side down. Cut each mushroom into quarters and place on buns. Top with onion and tomato and serve.

POINTS value per serving: 2, 144 calories, 5g fat, 5g fiber

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(ARA) - While their parents are following the presidential campaign trail, students across the country will participate in their own election to name a “President of School Lunch” this fall. Students will learn about the candidates’ nutritional values and physical fitness interests before casting their ballot to elect the nation’s favorite school lunch.

The third and final year of the “Vote for School Lunch” program will culminate this fall in a heated battle between candidates Pete Pizza, winner of the first-ever election in 2006; Biff Burger, winner of the 2007 fall election; and three new contenders that were designed and submitted by students: Gloria Grilled Cheese, Larry Lasagna and Petunia Pita Pocket. Each candidate will relay the nutritional benefits of their school meal versions as well as their physical fitness and extra curricular activities.

The campaign will help educate students and parents about healthy food choices and encourage them to partake in physical fitness activities. Providing an interactive opportunity to learn about healthy meal choices at school, Vote campaign activities include debates, contests and cafeteria elections. Hundreds of thousands of students have participated since the program began in 2006.

The program will also show how school meals have evolved into balanced, nutritious options for students. According to the “State of School Nutrition 2007″ report, school nutrition programs have introduced students to more fresh fruits and vegetables, lean meats, whole grains and low-fat and reduced sugar food varieties. Today, a majority of schools offer fat-free milk, salad bars or prepackaged salads, low-fat yogurt and yogurt drinks, from-scratch baked items and even vegetarian meals.

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(NC)—Having a stash of easy and impressive recipes allows a home cook to be creative and extraordinary any night of the week. This restaurant-inspired recipe from the Almond Board of California was created for the experimental home cook who wants an ultimate taste and culinary experience at home, but doesn’t want the expense of eating out. Try this fun, flavourful dish, which is versatile as a warm salad or a side dish. Use fresh artichoke hearts for their unparalleled fresh flavour, or save time by using artichoke hearts from a jar. Either way, the almonds, lemon and herbs beautifully enhance the tender artichoke hearts and bright red bell pepper. For more almond-inspired recipes, visit www.AlmondsAreIn.com.

Lemon-Herb Artichoke Hearts with Chopped Almonds and Red Pepper

2 tablespoons butter
2 cloves garlic, minced
1 red bell pepper, sliced thinly
5 fresh artichoke hearts, cooked*, cleaned* and halved
1 tablespoon fresh lemon juice
1/2 cup roasted almonds, roughly chopped
Salt and pepper to taste
1/4 cup chopped, fresh flat-leaf parsley

Heat butter in a large saucepan over medium heat, add garlic and red bell pepper and sauté for 1 minute. Add artichokes and lemon juice. Stir in almonds, salt and pepper and sauté for 3 minutes. Remove from heat and top with parsley. Serve immediately.

*To prepare artichokes, trim outer bottom leaves and stem. Blanch in salted, boiling water with lemon juice for about 20 minutes, or until tender. Remove from the water and cool. Remove leaves and reserve for another use. With a spoon, scoop out the hairy choke and reserve the hearts. This may seem like a hassle, but you’ll find that in terms of flavour and texture, using fresh artichoke hearts instead of canned makes a big difference. If you’re in a hurry, though, you can use artichoke bottoms from a can, drained and rinsed.

Calories 175
Cholesterol 10 mg
Total Fat 11 g
Fibre 8 g
Saturated Fat 3 g
Calcium 94 mg
Monounsaturated Fat 6 g
Magnesium 105 mg
Polyunsaturated Fat 2 g
Potassium 566 mg
Carbohydrate 16 g
Sodium 200 mg
Protein 7 g
Vitamin E 4.2 mg*

* Total Alpha-Tocopherol Equivalents

- News Canada

Tags: vegetable recipes, vegetable, artichoke, lemon, herbs, almonds, pepper, gourmet, home cooking, salad, side dish, salad recipes, side dish recipes

Many people suffer from food craving occasionally. Craving is always for a certain specific food or type of food, not just anything to satisfy hunger. Generally the craving is felt for candy, chocolate or something that will give sugar or carbohydrates to the body. It could even be the craving for potato chips or an extra glass of wine.

Quite often people think it is bad habits that are responsible for this craving, or that the person has poor will power. That is really not the case! The food cravings have biological reasons and to beat the food craving we must understand these underlying reasons.

Reasons for food craving

Whenever we are exhausted or we feel depressed we have low blood sugar condition and the body signals brain that it needs something to pep-it-up. This results in a craving for sugar or carbohydrates. One of the causes for this behavior is Serotonin, our basic feel-good hormone. The conditions of low level of Serotonin and low level of blood-sugar go hand-in-hand. That is why whenever there is less of Serotonin; we feel a craving for sweet food such as chocolates to make up for the shortage of sugar in blood.

Unfortunately, sugar or carbohydrates release only a short burst of serotonin; when that burst dies down, the craving returns. This leads us into a spiral.

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(NC)—A simple and delicious chicken wing recipe with only three ingredients to make cooking a breeze!

Prep Time: 5 to 10 minutes
Cook Time: 40 minutes
Serves: 4 to 6

Ingredients:
3 lb (1.5 kg) chicken wings
1/2 cup (125 mL) Heinz Hot & Spicy Ketchup
1/2 cup (125 mL) Heinz BBQ Sauce, Original or other barbecue sauce
1 tbsp (15 mL) each melted butter and all-purpose flour
Carrot and celery sticks

Preparation:
1) Cut chicken wings at the joint to separate into two pieces, if necessary. Blend the ketchup with the barbecue sauce, butter and flour. Add the wings and toss to coat evenly.
2) Preheat the grill to medium-high. Place the wings and all of the sauce mixture into a foil hot bag or foil pouch*; arrange in one layer. Seal the bag tightly and transfer to a tray.
3) Slide the foil bag or foil pouch onto hot grill and cook, turning packet every 10 minutes, for 40 minutes or until cooked through. Serve with vegetables on the side. Makes 4 to 6 servings.

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(NAPS)—Optimal nutrition is essential for athletes to fuel their bodies through intense workouts. However, the importance of nutrition applies to non-athletes as well. Consuming a diet rich in carbohydrates, lean proteins and beneficial fats is crucial for overall health and an integral part of a training regimen. California avocados can serve as a component of just such a diet, as they provide primary mono and polyunsaturated fats, which are essential for both athletes and non-athletes, and are a healthy substitute when eaten in place of foods rich in saturated fat.

Also, California avocados are naturally sodium-free and cholesterol-free and act as a nutrient booster, by enabling the body to absorb more fat-soluble nutrients, such as alpha- and beta-carotene and lutein, in foods that are eaten with the fruit.

An excellent example of a training meal is the following recipe for Cilantro Chicken with California Avocado and Pickled Tomato Salsa, as it combines all the performance nutrition essentials into one delicious dish.

Cilantro Chicken with California Avocado and Pickled Tomato Salsa
Serves 4

Ingredients:
4 (6 oz.) boneless chicken thighs or breasts, with skin
Salt and freshly ground black pepper, to taste
1/4 cup extra virgin olive oil
1/4 cup freshly squeezed lime juice
1 bunch cilantro leaves, chopped
1 Tbsp. ground cumin
4 scallions, trimmed
Pickled Tomato Salsa (recipe below)
2 ripe, fresh California avocados, peeled, seeded and cut in 1?2-inch dice
2 cups cooked brown basmati rice

Instructions:
1. In a shallow, nonreactive dish, season chicken on all sides with salt and pepper. Combine olive oil, lime juice, cilantro and cumin in a small bowl. Brush mixture on scallions and pour remainder over chicken, tossing to evenly coat. Allow to marinate at room temperature for 30 to 45 minutes.
2. Preheat broiler or grill. Beginning with skin side toward the heat source, broil or grill chicken until just cooked through, about 12 minutes per side for thighs and about 9 minutes per side for breasts. Grill or broil scallions about 2 minutes per side.
3. Toss Pickled Tomato Salsa with diced avocados and reserve until chicken is cooked.
4. To serve, arrange grilled chicken over a bed of basmati rice. Mound avocado salsa mixture on top of chicken. Garnish with grilled scallions. Serve immediately.

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