This March the CUTCO Kitchen is cooking up a little luck of the Irish. In honor of St. Patrick’s Day, we prepared a traditional Irish comfort food – Shepherd’s Pie. Easy to prepare when you have the right tools – our version is lighter and healthier made with fresh vegetables. We are also sharing a few facts about the Irish holiday and world famous cuisine. Sláinte!
1. Eat your greens. Add 6 servings of fruits and vegetables to your diet every day. Leafy, dark green vegetables are best. Red fruits like strawberries and raspberries are lower on the glycemic index scale and chock full of antioxidants.
2. Dump the salt. Any type of salt will increase blood pressure, including sea salt. Replace salt with spices and fresh herbs and citrus fruits like lemons and limes.
3. Think lean. Choose lean cuts of meat and monitor portions. Red meat is high in saturated fat so go for cuts like sirloin, flank, rump roast, and tenderloin. Pork, turkey, and chicken breast are good alternatives as well.
4. Go fish. Fish high in healthy omega-3 fatty acids like salmon, tuna, trout, and sardines (remember, broiled not fried) are excellent choices in promoting strong heart health. Additionally, consuming two portions of oily fish a week has shown to help lower your risk of suffering a stroke.
Oranges, grapefruit, avocado, and bright red cranberries make this salad fresh and delightful. A perfect accompaniment to hearty winter dishes, this recipe is wonderful alone for lunch with a fresh baguette.
- 1 large bunch kale
- juice of 1 large orange
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon salt
- ¼ cup dried cranberries
- ½ cup grapefruit, cut into segments
- 1 ripe avocado, thinly sliced
Clean kale and remove center stem. Roll kale leaves into a cylinder like a cigar. Using a CUTCO Chef Knife, chop the kale into thin strips. Place kale in large bowl and add the oil, orange juice, and salt. Stir for several minutes working the dressing into the kale. Allow to rest for 5 to 10 minutes. Add grapefruit segments and dried cranberries and toss well. Top with sliced avocado and serve.
Dubbed “the new queen of greens,” kale has become a major player in healthy kitchens in recent years. We found seven reasons why you should keep plenty of this super green in your vegetable crisper.
1. Kale is low in calorie, high in fiber and has zero fat. One cup of kale has only 36 calories, 5 grams of fiber, and 0 grams of fat.
2. Kale is high in iron. In fact, kale has more iron per calorie than beef. Iron is essential for good health, such as the formation of hemoglobin and enzymes, transporting oxygen to various parts of the body, cell growth, proper liver function and more.
3. Kale is high in Vitamins A, C, and K. Eating a diet high in these vitamins can help protect against various cancers; are great for strengthening your vision, immune system, and your metabolism; and are also necessary for a wide variety of bodily functions including normal bone health and the prevention of blood clotting.
4. Kale is filled with powerful antioxidants. Antioxidants, such as carotenoids and flavonoids help protect against various cancers as well as strengthen heart health.
5. Kale is a great anti-inflammatory food. One cup of kale is filled with 10% of the RDA of omega-3 fatty acids, which help, fight against arthritis, asthma and autoimmune disorders. It also helps lower cholesterol levels.
6. Kale is high in calcium. Kale has more calcium per calorie than milk, which aids in preventing bone loss, preventing osteoporosis, and maintaining a healthy metabolism.
7. Kale is a great detox food. Kale is filled with fiber and sulfur, both great for detoxifying your body and keeping your liver healthy. Its great fiber content also aides in digestion.
1. Have the right tools. If you are going to be eating more vegetables, you will need quality kitchen tools for cleaning, slicing and preparing them. Well-balanced, sharp knives like our Vegetable Knife and Trimmer will help make quick and safe work of prepping a wide variety of vegetables.
2. Clean and prep your produce beforehand. Wash and dry lettuce and spinach after you shop. Keep them in your crisper wrapped loosely in clean paper towels to prevent wilting. Dice or chop onions, squashes, peppers, and celery using your CUTCO VEGETABLE KNIFE? and store them in air-tight containers. These will stay fresh for 1 to 2 days.
3. Make a bouquet of herbs. When using fresh herbs like parsley or cilantro wash, then shake or pat them dry (they are delicate and bruise easily), trim the stems, and place upright like a bouquet in a cup of water. They will keep in the refrigerator up to a week or slightly longer. When ready to use, simply snip from the bouquet with your CUTCO Kitchen Shears.
February is National Heart Month and at the State Street Kitchen we are serving up tips and recipes for living a heart healthy life including how to prep your kitchen for healthy meals, the proper portioning for fruits and vegetables, delicious recipes featuring kale and carrots (two super foods for your heart), and much more.
This month we have asked our friends at temp-tations® ovenware to share some of their favorite game day recipes with us using their fantastic cookware. If you have not discovered temp-tations® you will want to – you prep, cook, serve, and store all in one dish!
Developed by Tara McConnell, temp-tations® is not only highly functional, it is truly beautiful and makes a great impression. We love that it is perfect for home entertaining and fabulous to take to parties. Read on for Tara’s story and three terrific party appetizers that are fun and super easy.
- Prep, cook, serve, and store in one dish
- No need to ever transfer from prep bowl to baking dish again
- Oven safe up to 500 degrees F
- Microwave safe
- Dishwasher safe (ceramic bakers and plastic lids only)
- Refrigerator safe
- Freezer safe
- If you take it from the freezer to the oven, place the baker in the oven first and then turn the oven on and warm the baker and the oven together
- Metal utensil safe so you can use your Kitchen Aid mixer or sharpest CUTCO knife right in the baker
- Naturally non-stick – no need for added fats to grease the dish
- All hand-painted or engraved, so each piece is touched by an artisan
- Plastic storage covers allow you to stack, therefore space saving in the refrigerator
When I was growing up, my family always gathered for dinner. No matter how hectic our schedules, when we sat down to a home-cooked meal it was our time to reconnect with each other – our time to share each and every nuance of the day.
From a young age, I spent a lot of time in the kitchen with my mother. She would cook and I would lie in the middle of the floor making fake snow angels and rambling on about my day. She would good-naturedly step over me to get around the kitchen because this was our mother-daughter alone time. She would tell me step-by-step what she was cooking and how she was making it. And that’s how I learned to cook. It was the beginning of my love affair with the kitchen that continues to this day.
During that time, Mom would cook and I would do the dishes. And I always joked that she must have used every dish in the house because the sink would be overflowing with pots, pans, baking dishes, serving bowls, plates, knives, and forks. As I got older, I got tired of cleaning all the dishes I used in my own kitchen while prepping, cooking, serving, storing, and reheating. There had to be an easier way – a simpler way to cook with less clean-up. So one day Mom and I pulled everything out of the cabinets that we used to cook a meal and I asked, “How can we simplify all of this?”
That’s how temp-tations® ovenware was born. I wanted to create something beautiful that would go from oven to table to refrigerator to microwave to dishwasher – all in one dish. And temp-tations® does just that.
I believe every family should be able to sit down to a wonderful meal together, no matter how busy their days are. And I designed temp-tations® to help you and your family get back to enjoying that time together. When you try temp-tations®, you’ll see how my beautifully designed ovenware simplifies your life, helps you cook effortlessly, and creates a gorgeous table that makes dinnertime special again. Not only will the food taste better, but you might just notice that the smiles are wider, the conversation heartier, and the kitchen is a brighter place not just at meal time, but all the time.Temp-tations Ovenware Website
Temp-tations Ovenware Website Total Time: 1 hr Prep Time: 20 mins Cook Time: 40 mins Yield: 8 servings Dish Size: 2.5 Quart, 4 Quart, 5 Quart
This is my take on the tangy and classic party dish. With a sticky, sweet, delicious sauce, this dish requires that you have plenty of napkins handy! Though typically an appetizer, you could also serve these meatballs as a main course over fluffy steamed rice. – Tara
- 4 slices white sandwich bread
- 2 pounds lean ground beef
- 2 large eggs
- 2 tablespoons reduced sodium soy sauce
- 4 green onions, sliced
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (20-ounce) can pineapple chunks
- 1/4 cup apple cider vinegar
- 1/4 cup dark brown sugar
- 1/2 cup ketchup
- 2 teaspoons cornstarch
- 1 red bell pepper, cut into thin strips
- Preheat oven to 400 degrees. Place the sliced white bread in a dish of cold water for 5 minutes to moisten.
- Remove white bread from dish and squeeze bread to drain water. Crumble the moistened bread into tiny pieces and place in a large mixing bowl. Cover with ground beef, eggs, soy sauce, green onions, ground ginger, salt, and pepper.
- Using your hands, combine all ingredients in mixing bowl and form into walnut-sized balls, arranging them in a single layer along the bottom of a 4- or 5-quart temp-tations® baking dish. Bake 30 minutes or until meatballs are firm.
- While the meatballs are cooking, drain the juice from the canned pineapple chunks into a saucepan over medium-high heat. Add the apple cider vinegar, brown sugar, and ketchup to the pot and bring to a boil, stirring constantly. Reduce heat to medium-low and simmer. Mix the cornstarch with 1-2 tablespoons of water and add to the sauce, simmering until thickened.
- Use tongs to transfer cooked meatballs to a 2.5-quart temp-tations® baking dish. Pour the sauce over the meatballs, add the canned pineapple chunks and red bell pepper strips, and stir all to combine. Bake an additional 10 minutes or until the sauce is bubbling hot. Garnish with additional sliced green onions.
Contributed by: Temp-tations Ovenware
- 1 (9- to 12-oz.) bag of kettle-cooked potato chips
- 1 rounded cup of shredded sharp Cheddar cheese
- 1/3 cup crumbled bacon pieces
- 1 cup sour cream, regular or reduced fat
- 2 green onions, sliced
- Preheat oven to 350 degrees.
- Place 1/2 of the potato chips into a 2.5-quart temp-tations® baking dish and cover with 1/2 of the shredded sharp Cheddar cheese and 1/2 of the bacon pieces.
- Add the remaining chips and cover with the remaining cheese and bacon. Bake 8-10 minutes, until cheese is melted and bubbly.
- Top with a dollop of sour cream (or serve on the side for dipping) and sprinkle with sliced green onions. Serve hot.
Contributed by: Temp-tations Ovenware
Forget the sports bars on Super Bowl Sunday! According to Fox Sports, nine out of ten people will watch the “Big Game” this year from either their home or someone else’s. And since Nielsen reports more than 110 million people watch the big game each year that means a lot of Super Bowl parties. We found six tips and fun facts to ensure your party is the big winner on game day.
- Simplicity is key here. Plan for portable foods served in a buffet-style setting and keep it in large supply to ensure the huddled masses are well-fed all game long.
- According to the Calorie Control Council, the average Super Bowl viewer consumes 1,200 calories and 50 grams of fat from snacks during the big game (and this doesn’t include other meals eaten before or after the game). Fun fact: Vegetables are served at more Super Bowl parities than any other food.
- Of the estimated 20 million people attending Super Bowl parties, 40% are not fans of the sport and are simply there to enjoy the food, company, and (of course) commercials. When organizing the space for your party, consider breaking off an area of the room for the casual party attendees to socialize without being disturbed by or distracting to the die-hard fans of the game.
- Consider adding a regional twist to your menu. Each city has its own notable cuisines. Consider basing your menu off of the famed foods from the homes of the teams playing in the Big Game to personalize this year’s party.
- Grill it. Super Bowl Sunday is the most popular grilling day of winter, with 62% of grill owners firing up — even if it means having to shovel through mountains of snow to get to it. If your food plans include the grill, stick with Tip 1 above and keep the food simple so you are not turning meat all game long. We suggest prepping some kabobs and hamburger sliders the night before for a quick cook-off before kick-off.
- And if all else fails, breakout the takeout. Roughly 48 million people order takeout or delivery from their favorite restaurants each Super Bowl. As long as the game is on and the company is good, there really is no wrong way to celebrate Super Sunday.
Did You Know?
- Nine of the ten most watched TV programs in American history are Super Bowls – with 2012’s rematch between the New York Giants and New England Patriots topping the list with 111.3 million viewers.
- Super Bowl Sunday is the second highest day of food consumption in the United States. Thanksgiving is the first.
- It takes approximately 223 thousand football fields worth of farmland to grow the snacks eaten on Super Bowl Sunday.
- According to the National Chicken Council approximately 1.23 billion chicken wings (or about 100 million pounds) are consumed by football fans each Super Bowl Sunday. Not to be outdone, approximately 11.2 million pounds of potato chips will also be consumed and 325.5 gallons of beer will wash it all down.
Sources include: USDA, NPD Group, Harris Interactive, Snack Food Association, National Restaurant Association