Heather Johnston, food and wine blogger at http://SoGood.TV, demonstrates how to make a delicious, hearty, and heart-healthy shrimp salad using avocado as a creamy addition to the dressing, and pairs the dish with a White Burgundy.
According to a recent survey sponsored by Ragú pasta sauce, nutrition and fitness seem to suffer most as a result of moms’ busy schedules. It seems these challenges escalate during the summer due to the lack of structure provided by the school year and corresponding activities. Luckily, the Ragú Soccer Moms Shortcuts book is available free at www.Ragú.com and contains quick and nutritious recipes along with game-time tips.
According to the survey, almost all moms said that they understand the nutritional needs of their kids, yet 80 percent admit they face challenges -- like fussy eaters or their own busy schedules -- in meeting their kids’ nutritional needs. Furthermore, only 16 percent of moms list exercising as a priority and 65 percent would welcome shortcut ideas for preparing nutritious meals that their kids will actually eat.
Recent studies also suggest more and more kids are giving up outdoor activities to munch on unhealthy snacks while watching television or playing video games during the summer. The overall conclusion suggests parents should get involved by encouraging their kids to eat right and stay active.
Unsure of where to start? Pick up a copy of the Ragú Soccer Moms Shortcuts book, available free at www.Ragú.com . Since most kids love pasta sauce and can get a full serving of vegetables with just one half cup of most Ragú pasta sauces, the book highlights a variety of dishes (beyond just pasta) Moms can quickly make using Ragú along with everyday items in their pantry or fridge. Additionally, use the book to brush up on your sports lingo and find new ways to pass the time during games.
Try this recipe (from the book) and offer your family a quick and nutritious meal tonight:
Ragú Taco Salad
Just brown ground beef or turkey and add in a 26 ounce jar of Ragú pasta sauce for each pound of meat. Toss in sautéed veggies like bell peppers, corn or black beans, heat through and serve over a bed of lettuce with tortilla chips.
For more recipes and tips go to www.Ragú.com .
Courtesy of ARAcontent
Watch Average Betty head off to Fish Camp and make a halibut fish dinner with roasted red pepper aioli.
World famous chef Curtis Stone, star of the hit TLC show “Take Home Chef,” knows that each season is unique. With all the bounty of the summer season, cooks take advantage of the available produce to experiment with lighter fare and all the fresh vegetables that are readily available.
“Each season presents different flavors,” says Stone. “To me, summer foods should be clean and simple -- with nice crisp tastes that suit the sunshine. Summer vegetables are fantastically refreshing and can enhance any summer dish.”
In his new book, “Cooking with Curtis,” Curtis shares his cooking philosophy to keep it simple and cook with natural ingredients from Mother Nature. Summer is the perfect time to learn new ways to integrate fresh, seasonal summer produce into your salads for a delicious and healthy main meal. Stone suggests trying these ingredients to capture the true taste of summer:
* Strawberry – “Strawberries are one of my favorite summer fruits,” says Stone. “They should be plump and deep red and at the height of their ripeness for the best flavor.”
Try utilizing this juicy summer fruit in your salads by slicing them thin and scattering throughout for a surprisingly sweet taste to your savory salad.
* Heirloom Tomato – “Lovely ripe tomatoes are something that I have come to enjoy in my summertime cooking,” comments Stone. “There are literally thousands of varieties of tomatoes, so you’ll be able to find a flavor right for you.”
Heirloom tomatoes come in a variety of colors and sometimes odd shapes. Try washing and slicing the whole tomato to get round slices. To bring out the flavor, sprinkle with a small amount of salt and freshly ground black pepper and add a few torn pieces of fresh basil.
* Zucchini – “Zucchini are a member of the squash or marrow family. There are three main varieties: the yellow, the round, and the most common green zucchini,” says Stone. “Zucchini should be picked when still young and small. The flowers can also be eaten and share the same flavor.”
Try utilizing this summer vegetable by cutting thinly and eating raw in your summer salads or grilling and sautéing for a truly unique treat. If grilling, Stone suggests brushing with a touch of olive oil.
* Bell Pepper – “Peppers are in season during the summer and are very adaptable,” says Stone. “Try bell peppers in your salad for a colorful addition with a subtle, sweet flavor and satisfying crunch.”
Bell peppers come in a variety of colors such as yellow, red and green. To prepare a bell pepper, cut in half and remove the seeds. Peel away the white part of the ribs using a paring knife. Then dice or cut into long strips and sprinkle throughout your salad.
After choosing your fresh summer fruits and vegetables, Curtis suggests topping your salad with a dressing that will enhance the freshness and flavor of the season’s produce. ”A trick I like to use is Marie’s Dressings, located in the refrigerated section of the produce aisle of your local supermarket,” says Stone. “They’re crafted from the freshest and highest quality ingredients and sealed cold to lock in that fresh, homemade taste.”
Recognizing that each season is an opportunity to experiment with your cooking, Marie’s is hosting a sweepstakes where you can win the experience of taking home celebrity chef Curtis Stone. Simply visit their Web site and register for the chance to cook with Curtis in your own home. For more information, visit http://www.maries.com/.
Baby Spinach Salad with Summer Strawberry, Red Onion and Grilled Chicken
Prep time: 20 minutes
Yield: 6 servings
Exec Chef Sachin Chopra of Mantra Restaurant & Lounge demonstrates how to make Day Boat Scallops with saffron nage & squid-infused tapioca pearls.
With The New Best Recipe, we invite you into America’s Test Kitchen where you will stand by our side as we try to develop the best macaroni and cheese, the best meatloaf, the best roast chicken, the best brownie, and nearly 1,000 more best recipes for all your favorite home-cooked foods.
Behind this book is a deeply felt understanding of how frustrating it can be to spend time planning, shopping and cooking only to turn out dishes that are mediocre at best. With The New Best Recipe in hand, you will have access to a wealth of practical information that will not only make you a better cook but a more confident one as well. In fact, as long as you follow our instructions, we guarantee that these recipes will work the first and every time.
We have also included 800 illustrations showing you the best way to do almost everything from how to carve a turkey and beat egg whites properly to how to frost a layer cake and set up your grill. Also, get valuable information on how and when to splurge on that expensive knife or baking pan and when the basic model will do just fine. We also explain the science of cooking since understanding the science of food can help anyone become a better cook. Complete with recipes ranging from appetizers to desserts.
Available at Amazon.com.
Potatoes are just plain delicious. They can be turned into so many yummy dishes, but in this recipe, Chef Paul focuses on the basics. Roasted Red Potatoes makes a delicious side dish, and it takes only a few minutes to throw together. Then you just throw them in the oven, and enjoy.
Shrimp cocktail is a great treat and the shrimp looks beautiful. Syndicated columnist Rita Heikenfeld demonstrates how to make shrimp cocktail in this video.
Anuja and Hetal of ShowMeTheCurry.com show you how to make delicious Tandoori Chicken, a barbeque chicken dish from India. It's a great recipe for your outdoor barbeque grill -- just in time for summer get-togthers.
In this video, learn how to make a healthy take on this cheesy Italian classic.
Spiciness and chocolate may be trendy, but the Mexican cuisine has embraced it in the form of Mole sauce for a long time, and xocolatl ("Bitter Water") goes all the way back to the Aztec empire!
In the spirit of "everything old is new again," Healthy Helpings TV's host Michelle Koen brings a dessert that packs a subtle, delicate tingle behind a fluffy cloud of chocolate decadence with a hint of coffee.
But a souffle? Don't worry, Michelle will help you confront this intimidating dish which is equal parts science and desert. Will it rise? Will it fall?
The soufflé is the ultimate in fat free deserts. Its light and fluffy texture oozes indulgence and it's a great way to get through all those egg whites you bought with the best of intentions, too.
Join Sara Foster as she shows you the versatility of tortillas by making an easy shrimp tostada.
Chef Keith Snow of Harvest Eating.com talks about how to choose and store fish in this Harvest Eating Essentials video.
Bethenny Frankel shows you how to make easy lunch or dinner recipes for your kids. Cooking doesn't have to take a long time. Teach your children how to cook by having fun. Eating healthy never tasted so good. In this video, Bethany shows how to make Mediterranean Turkey Burgers.
Fresh basil, tri-colored roasted peppers and cubes of mozzarella embellish this flavorful pasta salad.
Chicken Curry - More amazing video clips are a click away
Anuja and Hetal show you how to make good old fashioned Chicken Curry. Watch this video and see how easy it is to make this delicious dish.
Chef Keith Snow of Harvest Eating.com creates an easy green beans dish with cream.
In this video, learn how to make these lovely stuffed chicken cutlets.
Expand your ramen repertoire with an amazingly inventive and unique addition to the million-copy-selling "101" series-101 Things to do with Ramen Noodles. A must-have for noodle lovers everywhere! Give your tastebuds a whirl with these simple ramen noodle recipes.
Recipes include:
Available at Amazon.com.
In this video, learn how to make veggie soft tacos. Microwave-steamed veggies make it simple!
Cook Restaurant Quality Pizza On A Gas BBQ Grill - Click here for more home videos
The complete instructions for How to cook restaurant quality pizza on a gas BBQ grill, this is the secret technique thatwill guarantee success every time! No more take-out, the kids will love it! Great BBQ party recipe!
Chef Keith Snow of Harvest Eating.com creates a delicious seasonal White Bean Soup.
Sara Foster partners up with Mission Foods to show you the versatility of tortillas by making an easy breakfast burrito.
