Ruffle Turkey Lasagna

February 15, 2019 at 6:04 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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Here’s a second Jennie – Turkey Lasagna Recipe, Ruffle Turkey Lasagna. This one is made using JENNIE-O® Lean Ground Turkey along with Lasagna Noodles, Onion, Italian Seasoning, Pasta Sauce, Ricotta Cheese, Asiago Cheese, Mozzarella Cheese, and Spices. You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Ruffle Turkey Lasagna
If you love classic lasagna but wish it came with less guilt, this is your recipe. We’ve subbed in lean ground turkey in place of beef, to deliver big flavor without big guilt.

INGREDIENTS
1 (16-ounce) package lasagna noodles
1 tablespoon olive oil
1 (16-ounce) package JENNIE-O® Lean Ground Turkey
1 onion, chopped
2 teaspoons Italian seasoning
1 (24-ounce) jar pasta sauce
1 (15-ounce) container ricotta cheese
½ cup Asiago cheese, shredded
2 tablespoons fresh basil, chopped
1 teaspoon salt
1 teaspoon black pepper
1 cup mozzarella cheese, shredded

DIRECTIONS
1) Heat oven to 375ºF.
2) Cook noodles according to package directions.
3) In large skillet heat oil. Add turkey. Cook ground turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Add onion, seasoning and tomato sauce. Simmer 10 minutes. Remove from heat. Mix together ricotta cheese, asiago cheese, basil, salt and pepper.
4) Spread ¾ cup pasta sauce on the bottom of a 13 x 9-inch baking dish. Place layer of noodles over sauce. Layer ricotta mixture over the noodles. Place another layer of noodles over ricotta mixture. Spread ¾ cup pasta sauce on top of noodles. Layer remaining noodles over the ricotta mixture, overlapping slightly to create ruffled layers. Spread remaining pasta sauce and sprinkle with mozzarella cheese.
5) Cover pan with aluminum foil and bake 30 minutes. Remove foil and bake 10 more minutes or until cheese bubbles.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 480
Protein 32g
Carbohydrates 56g
Fiber 4g
Sugars 8g
Fat 13g
Cholesterol 65mg
Sodium 610mg
Saturated Fat 6g
https://www.jennieo.com/recipes/407-ruffle-turkey-lasagna

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It’s Nuts I tell you……….ASIAGO and CHEDDAR CHEESE CRISPS

August 9, 2018 at 5:02 AM | Posted in nuts, NUTS COM | Leave a comment
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This week from the nuts.com website (https://nuts.com/) its ASIAGO and CHEDDAR CHEESE CRISPS. Sourdough Crisps with Asiago and Cheddar Cheese and seasoned with Herbs and Spices. The perfect Cheese Snack! It’s just one of many Crackers that you can purchase at the Nuts website (https://nuts.com/). You can purchase items like; NUTS, DRIED FRUIT, CHOCOLATES and SWEETS, SNACKS, COFFEE and TEA, COOKING and BAKING, and GIFTS. Plus there’s FREE shipping on orders over $59, see for details. So here’s more on the ASIAGO and CHEDDAR CHEESE CRISPS. Enjoy and Eat Healthy in 2018!

 

 

 

ASIAGO and CHEDDAR CHEESE CRISPS
Craving a snack with a cheesy crunch? Look no further than our Asiago and cheddar cheese crisps. Thin layers of sourdough are woven with aged cheeses, and finished with a touch herbs and spices. Each crisp is twice-baked for an irresistible crunch that goes well with soups or salads. There’s nothing wrong with eating them as a snack on their own either! Plus, they provide six grams of protein per serving.

Ingredients
Enriched flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Cheddar & Asiago Cheeses (Milk, Salt, Cheese Cultures, Enzymes), Unsalted Butter, Sugar, Yeast, Salt, Cayenne Pepper, Antioxidants (Mixed Tocopherols and/or Natural Herbs). Packaged in the same facility as peanuts, tree nuts, wheat, soy, and milk products.

Nutrition Facts
Serving size 28g (~1 oz.)

Amount per serving
Calories 130
Calories from Fat 50
%DV
Total Fat 5g 8%
Saturated Fat 3.5g 18%
Cholesterol 15mg 5%
Sodium 160mg 7%
Total Carbohydrate 15g 5%
Dietary Fiber 0g 0%
Sugars 0g
Protein 6g
Vitamin A 0%
Vitamin C 0%
Calcium 10%
Iron 4%

More Info
Store at room temperature for up to 6 months.
https://nuts.com/snacks/cheese-sticks/asiago-cheddar-crisps.html

 

 

Order securely online or call us:
800-558-6887 or 908-523-0333
Operating Hours (ET):
M-F 8AM-8PM
S-S 9AM-6PM
https://nuts.com/

Jennie – O Turkey Recipe – Ruffle Turkey Lasagna

August 25, 2017 at 5:58 AM | Posted in Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe is a Ruffle Turkey Lasagna. Made with JENNIE-O® Lean Ground Turkey along with the usual Lasagna ingredients. By using JENNIE-O® Lean Ground Turkey you’re cutting back the carbs, fat, and calories. You can find this recipe at the Jennie – O Turkey website along with all the other delicious and healthy recipes. Enjoy and Make the SWITCH! https://www.jennieo.com/

 

Ruffle Turkey Lasagna
If you love classic lasagna but wish it came with less guilt, this is your recipe. We’ve subbed in lean ground turkey in place of beef, to deliver big flavor without big guilt.

INGREDIENTS

1 (16-ounce) package lasagna noodles
1 tablespoon olive oil
1 (16-ounce) package JENNIE-O® Lean Ground Turkey
1 onion, chopped
2 teaspoons Italian seasoning
1 (24-ounce) jar pasta sauce
1 (15-ounce) container ricotta cheese
½ cup Asiago cheese, shredded
2 tablespoons fresh basil, chopped
1 teaspoon salt
1 teaspoon black pepper
1 cup mozzarella cheese, shredded

DIRECTIONS

1) Heat oven to 375ºF.
2) Cook noodles according to package directions.
3) In large skillet heat oil. Add turkey. Cook ground turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Add onion, seasoning and tomato sauce. Simmer 10 minutes. Remove from heat. Mix together ricotta cheese, asiago cheese, basil, salt and pepper.
4) Spread ¾ cup pasta sauce on the bottom of a 13 x 9-inch baking dish. Place layer of noodles over sauce. Layer ricotta mixture over the noodles. Place another layer of noodles over ricotta mixture. Spread ¾ cup pasta sauce on top of noodles. Layer remaining noodles over the ricotta mixture, overlapping slightly to create ruffled layers. Spread remaining pasta sauce and sprinkle with mozzarella cheese.
5) Cover pan with aluminum foil and bake 30 minutes. Remove foil and bake 10 more minutes or until cheese bubbles.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories480
Protein32g
Carbohydrates56g
Fiber4g
Sugars8g
Fat13g
Cholesterol65mg
Sodium610mg
Saturated Fat6g
https://www.jennieo.com/recipes/407-ruffle-turkey-lasagna

“Meatless Monday” Recipe of the Week – Asiago Vegetable Risotto

May 29, 2017 at 5:16 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Asiago Vegetable Risotto. “Where’s the Beef”, you won’t ever miss it with this week’s recipe! Risotto with a fantastic mix of Vegetables. The recipe is off the CooksRecipes website. At the Cooks site you’ll find a large selection of recipes to please all tastes and cuisines. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

 

 

Asiago Vegetable Risotto

Comforting, creamy risotto loaded with vegetables like zucchini, red bell pepper and asparagus, and seasoned with saffron, Asiago cheese, lemon juice, fresh basil and toasted pine nuts.

Recipe Ingredients:

2/3 cup (6 ounces) butter – divided use
1 tablespoon olive oil
1 1/2 cups arborio rice
3 1/2 cups vegetable broth – divided use
Pinch of saffron threads
1 medium zucchini, sliced into 1/4-inch half-rounds
1 cup asparagus, cut into 1 1/2-inch pieces
1/2 cup red pepper, diced
2 green onions, sliced
1 teaspoon black pepper
1/4 cup lemon juice
1/2 cup (4 ounces) Wisconsin Asiago* Cheese, shredded
2 tablespoon fresh basil, chopped
1/4 cup pine nuts, toasted

Cooking Directions:

1 – In 3-quart pan, heat 1 tablespoon butter and olive oil over medium-high heat. Add rice and stir continuously until edges of kernels are translucent; about 3 to 4 minutes. Add 1/2 cup broth and stir until it is absorbed; about 3 minutes.
2 – Reduce heat to medium and add another 1/2 cup broth, saffron, zucchini, asparagus, red pepper, onions and pepper. Cook until all liquid is absorbed; stirring frequently. Continue to add remaining broth, 1/2 cup at a time, cooking until liquid is absorbed each time.
3 – When all liquid has been added and absorbed, stir in lemon juice, Asiago and remaining butter. Mixture should be creamy and rice should be al dente.
4 – Before serving, stir in basil and pine nuts.
Makes 8 servings.

*Tip: Parmesan cheese can be substituted for the Asiago.
http://www.cooksrecipes.com/mless/asiago_vegetable_risotto_recipe.html

“Meatless Monday” Recipe of the Week – Wild Mushroom, Celery Root and Potato Strudel

May 15, 2017 at 5:10 AM | Posted in CooksRecipes | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Wild Mushroom, Celery Root and Potato Strudel. A phyllo dough strudel made healthy using a savory mixture of celery root, potato, shiitake mushrooms and Asiago cheese. The recipe is from one of my Cooking Recipe Sites, CooksRecipes. At the Cooks site you’ll find a wide variety of recipes for all cuisines. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html
Strudel made with phyllo dough filled with a savory mixture of celery root, potato, shiitake mushrooms and Asiago cheese.

 

Recipe Ingredients:

1/4 pound celery root (celeriac), peeled and thinly sliced
1/4 pound potato, peeled and thinly sliced
2 tablespoons olive oil
1/4 pound shiitake mushrooms, stems removed and sliced
1 garlic clove, minced
1 shallot clove, minced
1 to 2 tablespoons rice wine
1 tablespoon finely snipped fresh basil
1 tablespoon finely snipped cilantro
Salt and freshly cracked black pepper to taste
3 tablespoons shredded Wisconsin Asiago cheese
2 egg yolks
3 sheets phyllo dough
Clarified butter

Cooking Directions:

1 – Blanch celery root and potato slices in salted water or stock. Drain and spread vegetable slices on a tray or plate to quickly cool.
2 – In a sauté pan, heat oil. Sauté mushrooms, garlic and shallot. Deglaze with rice wine. Add cooled celery root and potato slices. Sauté gently 10 minutes. Season with basil, cilantro, salt and cracked pepper.
3 – In a mixing bowl, combine Asiago cheese and egg yolks. Gently fold into celery root and potato slices.
4 – On a clean surface, spread phyllo sheets. Brush between sheets with clarified butter. Spread celery root mixture on center of dough. Roll into cylindrical shape. Brush top with butter. Refrigerate 1 hour.
5 – Bake in a 375°F (190°C) oven 8 to 10 minutes or until golden brown.
6 – Cool slightly and slice into 8 sections.
Makes 5 servings.
http://www.cooksrecipes.com/mless/wild_mushroom_celery_root_and_potato_strudel_recipe.html

Sweet Pepper, Cilatro and Green Chile Shrimp Fajitas

July 3, 2014 at 5:09 PM | Posted in Fajitas, Jalapenos, Ortega, seafood, shrimp | 3 Comments
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Today’s Menu: Sweet Pepper, Cilantro and Green Chile Shrimp Fajitas

 

Shrimp Fajitas 007

 
Finally a day without the high humidity! It was about 72 for a high today. Ran some errands early and then back hom. Got the cart out and did a little fishing and then just rode around enjoying the day. For dinner tonight; Sweet Pepper, Cilantro and Green Chile Shrimp Fajitas.

 

 

 
I used a packet of the Ortega Cilantro and Green Chile Skillet Sauce. If you like Shrimp Fajaitas you have to give this sauce a try! To prepare it I used a bag of Kroger Seafood Jumbo Shrimp along with the packet of Ortega Cilantro and Green Chile Skillet Sauce, Delallo Tri-Color Pepperazzi Spicy Sweet Peppers, Chopped Jalapeno slices, Chopped Red Onion, fresh Shredded Asiago Cheese, and Ole Fajita Flour Tortillas.

 

 

 

Shrimp Fajitas 001
I rinsed and drained my Shrimp off in a colander. I then heated up a tablespoon of Extra Virgin Olive Oil in a medium size skillet over medium heat. I started by slicing the Sweet Peppers into strips and adding them to the skillet along with the Chopped Red Onion, stirring them and cooking until tender (about 4 minutes). Stirred in the Shrimp and sliced Jalapenos, stirred this until the Shrimp just started turning pink. Then added the Ortega Cilantro and Green Chile Skillet Sauce, cooking another 4 minutes till everything was heated through. What an aroma coming from the skillet! Heated up the tortillas in the microwave for 20 seconds and topped them with Guacamole and the Shrimp Taco Mixture. I also topped it some fresh grated Asiago Cheese, and served. I keep packets of the Ortega Cilantro and Green Chile Skillet Sauce in stock, it makes on delicious Fajita! It’s a nice heat to it but not overpowering with a fantastic medley of flavors. Winner, Winner, Shrimp Fajitas! For dessert/snack later a Jello Sugarless Dark Chocolate Mousse.

 

 

 

 

Ortega Cilantro & Green Chile Skillet SauceOrtega Cilantro & Green Chile Skillet Sauce
New, Ortega® Skillet Sauces are made with perfect combinations of fresh ingredients to bring Mexican dishes to life. Simply stir in the Skillet Sauce while cooking, and in no time you’ll have a mouth-watering meal the whole family will enjoy. Look for our other delicious Skillet Sauce varieties including Taco and Fajita!

 

Product Detail
Enjoy Ortega’s delicious skillet sauce. Available in 3 great flavors in 7 oz stand up pouches.

Ingredients
TOMATILLOS, WATER, ONIONS, POBLANO PEPPERS, SUGAR, CILANTRO LEAVES, CORNSTARCH, AGAVE NECTAR, SALT, SERRANO PEPPERS, CANOLA OIL, KEY LIME JUICE, GREEN CHILES, ONION POWDER, GARLIC POWDER, EXTRA VIRGIN OLIVE OIL.

 
http://www.ortega.com/products/ortega-cilantro-green-chile-skillet-sauce_90187

Grilled Smoked Turkey Sausage w/ Whole Grain Penne Rigate Pasta, Low Carb Pasta Sauce..

July 28, 2013 at 5:23 PM | Posted in Ronzoni Healthy Harvest Pasta | Leave a comment
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Today’s Menu: Grilled Smoked Turkey Sausage w/ Whole Grain Penne Rigate Pasta, Low Carb Pasta Sauce, and Baked Cheese ToastSmoked Turkey Sausage Penne Rigate 004

 

 

 

A perfect day outside, sunny and 78 degrees! Took a ride to a local Park and did some reading and crossword puzzles while relaxing in one of the Picnic Shelters. Finally was able to get the grill going again, for how long who knows, and grilled some Smoked Turkey Sausages. For dinner; Grilled Smoked Turkey Sausage w/ Whole Grain Penne Rigate Pasta, Low Carb Pasta Sauce, and Baked Cheese Toast.

 

 

I was finally able to grt the gas grill going again, trying to hold out until next Spring to buy a new one. Cleaned and got it fired up for the Smoked Turkey Sausages. I used Butterball Hardwood Smoked Turkey Sausages. My favorite Smoked Turkey Sausages, very lean and always cooks up perfectly. They are 100 calories and 4 carbs. Before grilling them I brushed some Extra Virgin Olive Oil on them and then grilled them for about 10 minutes while turning them several times. Oh the aroma as they were grilling, my next door neighbor got a whiff and had to come over and see what it was! Golden brown, juicy and full of flavor, I love these!

 

 

After grilling the Turkey Sausages I sliced them into smaller pieces. I then started preparing my Pasta. I used Ronzoni Healthy Harvest Whole Grain Penne Rigate Pasta. I’ve been using Whole Grain Pasta for quite some time now. I switched over from regular pasta back when I was first diagnosed with Diabetes 2. When my Pasta was done I drained it and put it back in the pan and added the sliced grilled Turkey Sausage and Bella Vita Low Carb Pasta Sauce. Heated util the Sauce just started to bubble and removed from the heat and served. I topped with a bit of Parsley and grated fresh Asiago Cheese. I also made some Baked Cheese Bread. I used Healthy Life Whole Grain Bread, a small amount of I Can’t Believe It’s Not Butter, Kraft Shredded Parmesan Cheese, and Sargento reduced Fat Shredded Mozzarella Cheese. Just butter the bread, sprinkle with the Parm Cheese, and top with the Mozzarella Cheese. Lay the slices on a baking sheet and bake at 400 degrees for about 10 minutes or until the cheese has started to melt. A very good and hearty meal! For dessert/snack later a 100 Calorie Mini Bag of Jolly Time Pop Corn.

 

 

 

 

 

Butterball Hardwood Smoked Turkey SausageButterbal Smoked Turkey Sausage

Smoked Turkey Dinner Sausage
14 oz. | Servings: 7

Try Butterball’s fully cooked Smoked Turkey Dinner Sausage. Now you and your family can enjoy the great taste of hardwood-smoked lean turkey sausage with less fat than pork or beef smoked sausage. Serve with your favorite side dish for a quick and easy meal solution that always tastes great.

Microwave:
Wrap individual sausages in paper towels and place on a microwave-safe plate.
Microwave on High 3-1/4 minutes (1-1/2 minutes for one).
Let stand 2 minutes before serving.
**Microwave ovens vary. Cooking times are approximate.Always heat thoroughly.Grilling:
Grill at medium-high heat for 8-10 minutes, turning frequently.
Always heat thoroughly.
Skillet:
Cook in a non-stick skillet over medium heat, 10 – 12 minutes, turning frequently.
Always heat thoroughly.
Serving Size 2 oz. (51 g)
Servings Per Container 7
Amount Per Serving
Calories 100
Calories from Fat 50
% Daily Value
Total Fat 6g9%
Saturated Fat 2g10%
Trans Fat 0g
Cholesterol 30mg10%
Sodium 610mg25%
Total Carbohydrates 4g1%
Dietary Fiber 0g0%
Sugars 1g
Protein 8g16%
Vitamin A 0%
Vitamin C 2%
Iron 2%
Calcium 2%

Ingredients: Poultry Ingredients (Mechanically Separated Chicken, Mechanically Separated Turkey), Water, Corn Syrup, Salt. Contains 2% or less of Vitamin C (Ascorbic Acid), Autolyzed yeast, Dextrose, Modified Food Starch, Sodium Diacetate, Sodium Nitrite, Sodium Phosphate, Flavorings, Potassium and Sodium Lactate.

 

 

http://www.butterball.com/product/smoked-turkey-dinner-sausage

 

 
Whole Grain Penne Rigate from Ronzoni Healthy HarvestRonzoni Penne Rigate

From the Latin for “feathers”(reminiscent of old-fashioned quill pens), Whole Grain Penne Rigate is diagonally cut tubular shapes with ridged surfaces, versatile in size and shape. Use it in entrées, side dishes, soup, oven bakes or cold salads. Most pasta sauces are great with Whole Grain Penne Rigate, but thinner sauces will cling to ridges in penne.

 
Nutrition Facts
Serving Size: 2oz (56g)
Servings per Container: About 6 Amount Per Serving
Calories 180 Calories from Fat 15
% Daily Value* Total Fat 1.5g 2% Saturated Fat 0g 0% Trans Fat 0g Polyunsaturated Fat 1g Monounsaturated Fat 0g Cholesterol 0mg 0% Sodium 0mg 0% Total Carbohydrate 39g 13% Dietary Fiber 5g 20% Sugars 2g Protein 9g – See more at:

 

 
– See more at: http://pasta-products-ronzonihealthyharvest.newworldpasta.com/Whole-Grain-Penne-Rigate-ZX003340006504ZX7#sthash.NS07qkEV.dpuf

Whole Grain Noodles Topped w/ Turkey Meatballs in a Brown Mushroom Gravy…

July 21, 2013 at 5:25 PM | Posted in Jennie-O Turkey Products, mushrooms, noodle, Ronzoni Healthy Harvest Pasta | 2 Comments
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Today’s Menu: Whole Grain Noodles Topped w/ Turkey Meatballs in a Brown Mushroom Gravy and a Stuffed Peppadews AppetizerNoodles and Turkey Meatballs Gravy 006

 
I’m pretty sure to predict the weather they write down all the possibilities, put them in a hat, and pull one out for our forecast! They had predicted 2 1/2″ to 3″ of rain and a front to move through and move out all the humidity, wrong. We did get a couple of brief cloud bursts of rain but not close to the amount they said and it’s still humid! Never trust the weather report. Tried a couple of new dishes for dinner, one I wasn’t real sure on but it turned out to be a keeper of a recipe! I prepared some Whole Grain Noodles Topped w/ Turkey Meatballs in a Brown Mushroom Gravy and a Stuffed Peppadews Appetizer.

 

 

 

The Whole Grain Noodles Topped w/ Turkey Meatballs in a Brown Mushroom Gravy is loosely based on a Rachael Ray dish that I had seen earlier on TV. I did a few things to shorten the cooking and prep time and I also lightened it up, fewer calories and carbs. I used Ronzoni Health Harvest Whole Grain Noodles. I love Egg Noodles but I always try to stay with the Whole Wheat when possible. As I was boiling my Noodles I went ahead and started preparing the Meatballs and Gravy.

 

 

 

I found some Jennie – O Turkey Meatballs at Jungle Jim’s Market a while back and them frozen waiting to try them with a Meatball Noodles and Turkey Meatballs Gravy 007Dish. First time I’ve tried the Jennie – O Turkey Meatballs, I usually use Honeysuckle White Turkey Meatballs. These were 10 fewer calories per serving, they’re not quite as big as the Honeysuckle White’s though but every bit as good! I pan fried them in a 1/2 tablespoon of Extra Virgin Olive Oil and took them off the heat before they were quite done. Then in another skillet I heated up my Heinz Mushroom Gravy, I had added additional sliced baby Bella Mushrooms to the gravy. As the gravy was heating I added my Meatballs and let them simmer in the gravy until heated through. First time I had ever had Turkey Meatballs in a Mushroom Gravy and it was as they say “Off the Hook”! What a great combo. My Noodles were just finishing up as my Meatball/Gravy mix was. To serve I made a bed of the Noodles and topped it with the Meatballs/Gravy. I then topped it with some freshly grated Asiago Cheese and fresh chopped Parsley. What a hearty comfort food! A keeper recipe. Everything just seemed like a natural pairing and the Asiago Cheese was the perfect topper. I also baked a mini loaf of Kroger Bakery Harvest Grain Bread.

 

 
For an appetizer another new one with Peppadew Peppers, which I had never heard of until this morning when I was at Kroger doing Noodles and Turkey Meatballs Gravy 009some early morning shopping. They had these in the Deli/Cheese Shop already seeded and marinated. There was 6 whole ones and 2 small ones in the container. I stuffed 3 of them with fresh grated Havarti Cheese and the other 3 with Turkey Sausage and Havarti Cheese. After stuffing them I put them in a microwave plate and heated them for about 40 seconds. I love them! Wasn’t sure how they would turn out but they came out a winner. A good appetizer to have around. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.

 

 

 

 

 

 

 
Ronzoni Healthy Harvest Whole Grain Extra Wide Noodle Style PastaRonzoni Whole Grain Noodles
Whole Grain Wide Noodle

Whole Grain Wide Noodle from Ronzoni Healthy Harvest
Whole Grain Wide Noodles are short flat pasta strips made with eggs. Whole Grain Noodles come in wide or extra wide. Whole Grain Wide Noodles are best in soup, entrées, side dishes or oven bakes. Cream or cheese sauces, gravy, light tomato sauce or simple butter (or olive oil) tosses are complementary.
Ingredients
Durum whole wheat flour and semolina blend, wheat fiber, egg whites, thiamin mononitrate, niacin, riboflavin, iron (ferrous sulfate), folic acid.

Directions
Cooking directions. see perfect pasta guide for quantities and cook times. bring water to a rapid boil. to add flavor and reduce stickiness, add salt. add pasta and stir; return to rapid boil. cook uncovered, stirring occasionally. drain well. serve as desired. Perfect pasta guide. 1 portion, 1/4 bag of pasta, 2 quarts of water, 1 tsp of salt. 2 portions, 1/2 bag of pasta, 3 quarts of water, 2 tsp of salt. 4 portions, full bag of pasta, 5 quarts

 
http://pasta-products-ronzonihealthyharvest.newworldpasta.com/Whole-Grain-Wide-Noodle-ZX003340006507ZX9

 

 

 

 
Peppadews

Processed peppadew peppers

Processed peppadew peppers

This type of piquante pepper was first discovered in early 1993 and introduced to market later that same decade. The name is a portmanteaux of pepper and dew.
Although the pepper is sometimes described as a cross between a pepper and a tomato, this description is not botanically accurate, and refers only to the resemblance in color and size between peppadew and cherry tomatoes.
Applications have been made by the various owners of the brand to secure international breeders right by application to the UPOV.
In 2000 the South African mushroom producer, Denny Mushrooms, acquired the Peppadew brand and business. Denny has in turn since been acquired by AVI.

 
The fruit is processed for removal of the seeds and reduction of the heat of the pepper to more pleasant levels. It is then pickled and bottled. The flavor of the Peppadew fruit is sweet, with mild heat of around 1,177 on the Scoville scale.

 

Cheese of the Week – Asiago

March 21, 2012 at 12:11 PM | Posted in cheese, Food | Leave a comment
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Asiago

Asiago is made in the region of Vicenza and Trento. It is a traditional, farmhouse and creamery, unpasteurized, hard cheese. Originally made of ewe’s milk, now is made entirely of cow’s milk. There are two types of Asiago: first one (mistakenly taken for Pressato) is a

Asiago Cheese

lightly pressed cheese made from whole milk matured for 20-30 days. Another one (Asiago d’Allevo) is the mature cheese made with skimmed milk. Long and slow maturation process creates fruity, slightly sharp cheese with a compact, granular interior full of small holes. Matured over 2 years, becomes intensely flavored. Can be grated and used as a condiment.

Country: Italy
Milk: cow milk
Texture: hard
Recommended Wine: Bardolino

Asiago s an Italian cow’s milk cheese that can assume different textures, according to its aging, from smooth for the fresh Asiago (Asiago Pressato) to a crumbly texture for the aged cheese (Asiago d’allevo) of which the flavor is reminiscent of Parmesan. The aged cheese is often grated in salads, soups, pastas, and sauces while the fresh Asiago is sliced to prepare panini or sandwiches; it can also be melted on a variety of dishes.

As Asiago has a protected designation of origin (Denominazione di Origine Protetta or DOP, see below), the only “official” Asiago is produced in the alpine area of the town of Asiago, province of Vicenza, in the Veneto region. Asiago cheese is one of the most typical products of the Veneto region. It was, and still is, the most popular and widely used cheese in the DOP area where it is produced. The production area is strictly defined: it starts from the meadows of the Po Valley and finishes in the Alpine pastures between the Asiago Plateau and the Trentino’s highlands. The officially designated area where the milk is collected and Asiago DOP cheese is produced, extends to four provinces in the north-east of Italy: the entire area of Vicenza and Trento and part of the provinces of Padua and Treviso. Asiago cheese which is produced and matured in dairies located more than 600 metres above sea level, using milk from farms also more than 600 meters above sea level, is entitled to the additional label “Product of the Mountains”. Many imitations of Asiago, however, are produced elsewhere using different techniques and cultures that produce a cheese of a similar aspect but with a totally different taste.

The origin of Asiago cheese is very ancient like the history of the zone where it was born, which was colonized from the beginning of the Middle Ages. Conventionally its birth is dated around the year one thousand; in fact there are rare testimonies coming from the Asiago highland related to the preceding centuries.

During the tenth to fifteenth centuries in this region, known for its good grass, sheep raising was the predominant agricultural activity, the purpose of which was the production of savory cheese (at the beginning called “Pegorin”), and the wool production, destined for the textile works of the near valley (Valdagno, Schio, Piovene Rocchette..).

The sheep started to be replaced by cattle around 1500 as a consequence of the breeding’s modernization (especially thanks to the passage from the exploitation of the pasture to the care of the cut lawns); bovine milk replaced completely that of sheep in this region’s cheeses, only in the 19th century.

During this period, the traditional cheese technique, today still preserved in the farms of the Plateau, is improved and thanks to the modern technology it also spread in the small and mid-sized dairies outspread in the territory of Asiago. The Asiago cheese production remains predominant in the Asiago Plateau until the nineteenth century; afterwards the production was also adopted in the neighboring lowland zone and in the near farms of Trentino.

One of the greatest causes of the production’s diffusion was the war events that caused a huge depopulation of the zone. Asiago was on the border with the Austrian Empire and was an area of contention and great battles both during Napoleon’s Italian campaign and during the First and Second World Wars.

The Consorzio Tutela Formaggio Asiago, which is based in Vicenza, was set up in 1979 to control the quality of Asiago cheese, to make sure the designations, markings and seals are used correctly and to raise awareness of the cheese in Italy and abroad. It represents more than forty cheese makers and cheese aging facilities, or affineurs.

Pressed Asiago

This type is produced by using fresh whole milk. The first step is heating milk at 35 °C; then specific enzymes and rennet are added as liquid solution and the milk starts to coagulate; so the batter is knead partially cooked: the curd obtained is broken into many little parts (of the size of a nut); after this operation the paste is baked again at approximately 45 ° C . Later this the mixture is put into shapes with perforated walls; afterwards there is a first dry salting and then any mold is squeezed with a press, usually hydraulic, for about four hours. Then the rounds are wrapped laterally with plastic bands (which put the brand Asiago around the entire form) and are placed in a room called “Frescura” for about 2 or 3 days to dry. At this point the bandages are removed to allow one last curing by a bath in brine for a period of two days. Then the forms are allowed to rest in a dry environment for a period ranging from 20 to 40 days. The finished cheese has a cylindrical shape with a diameter of 30-40 cm and height about 15 cm. The average weight of a shape is 11-15 kg. The crust is thin and elastic; dough inside is soft, buttery, white or slightly yellowish. The sweet and delicate taste reminds of cream and fresh milk. Excellent as table cheese, but also for culinary uses. The origins of this type of Asiago date back to the past century, following the tastes-changing of modern consumers. It’s a cheese that has achieved fame and a considerable amount of production which continues to grow.

Asiago d’Allevo

This type is produced by using a mixture of whole milk and skimmed milk. First the raw milk is heated at about 35 degrees and rennet and enzymes are added as a liquid solution to make it coagulate. The batter obtained is then kneaded and partially cooked: the curd is broken into many small parts (of the size of a grain of rice). At this stage there are two other firings: to 40 and 47 degrees. The paste is removed from the heat, stirred with a huge whisk and then the curd is extracted and placed in moulds lined with cheesecloths for forming. It is divided up and left to rest for a couple of hours on a draining table and then the cheese is turned several times. The pre-salting stage then takes place where the last whey is removed and the DOP logo is impressed onto the side. This process takes a couple of days (at least 48 hours) and during this time the wheels are turned several times. The cheese is then salted in one of two ways: by spreading salt over the surface of the cheese or by soaking it in brine. The last step is the aging process which lasts at least 60 days and must take place within the area of origin in warehouses where the storage temperature and relative humidity are meticulously controlled (optimal values are 10-15°C and 80-85%).

According to the duration of the aging the Asiago d’Allevo is divided :

Asiago Mezzano (middle Asiago): 3 to 8 months aging; compact paste, straw-colored and sweetish taste.
Asiago Vecchio (old Asiago): 9 to 18 months aging; hard paste, straw colored and bitter taste.
Asiago Stravecchio (very-old Asiago): more than 18 months of aging; very hard and grainy paste, amber-colored with a bitter and spicy taste.

Squash with Asiago Cheese

March 21, 2012 at 12:09 PM | Posted in cheese, diabetes, diabetes friendly, Food, low calorie, low carb, vegetables | Leave a comment
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Squash with Asiago Cheese

Ingredients
2 tsp Margarine, 80% fat, unsalted
2 medium garlic cloves , minced
1 medium zucchini , cut into 3-inch strips
1 Squash, summer, fresh, medium, FDA , cut into 3-inch spears
2 tbsp low sodium vegetable broth (or chicken broth)
1/8 tsp black pepper
1/4 cup chopped walnuts , toasted
1/3 cup Cheese, asiago, fresh, shredded
4 Strips of Crumbled Turkey Bacon, Optional

Directions
1 In a large nonstick skillet, melt the margarine over medium-low heat. Add the garlic and cook, stirring frequently (for 1 minute), or until soft.
2 Add the zucchini, yellow squash, broth, salt, and pepper. Bring to a simmer over medium heat. Cover and simmer for 6 minutes, stirring occasionally, or until the zucchini and squash are tender. Remove from the heat. Sprinkle with the walnuts, cheese, and crumbled Turkey Bacon.

Nutrition Facts
Makes 4 servings
Amount Per Serving
Calories     127.7
Total Carbs     5.6 g
Dietary Fiber     2.2 g
Sugars     2.2 g
Total Fat     10 g
Saturated Fat     2.5 g
Unsaturated Fat     7.5 g
Potassium     259 mg
Protein     4.2 g
Sodium     99.5 mg

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