Mr. Food Recipes: Week of June 21

Fresh Tomato-Mozzarella Salad
4 to 6 servings

4 medium-sized ripe tomatoes, cut into large chunks
1 pound fresh mozzarella cheese, cut into 1-inch chunks
1/2 cup olive oil
1/4 cup balsamic vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/2 teaspoon black pepper

1. Place the tomato and mozzarella chunks in a large bowl.
2. Combine the remaining ingredients in a small bowl; mix well then pour over the tomato and cheese mixture, tossing to coat well.
3. Cover and chill for at least 2 hours before serving.

 

Calcium Builds Strong Bones: Tasty Options

Today we’re boning up on a subject that’s important no matter how many birthdays we’ve celebrated because, from the time we’re born through our adult years, calcium for strong bones must be a mealtime priority.

There have been studies showing that dietary supplements, although good, are not necessarily the most effective route to take. Besides the obvious benefits of sitting around the table for a meal with our families, there’s something to be said for choosing to eat a well-balanced diet. Of course, whenever we think of calcium-rich foods, milk, cheese and other dairy products come to mind, but there are many other sources of calcium, such as:

• Almonds (a handful will also satisfy our crunch cravings)
• All sorts of soy products, like edamame beans that are so popular today
• Salad and side dishes using spinach, bok choy and other leafy green vegetables
• Other veggies like turnips, broccoli, peas, Brussels sprouts and Salad Savoy
• Calcium-fortified versions of juices, cereals and breads

Keep an eye on food labels and you’ll find even more. Of course, from babies to boomers and beyond, a healthy diet should go along with exercise. Work out a bit and get moving in your favorite way then down a bit of calcium for a lifetime of strong bones, thanks to the... OOH IT'S SO GOOD!!

 

Soybeans/Edamame

By definition, edamame means “beans on branches,” and they sure are a healthy snack!

For years, we’ve enjoyed wok cooking and becoming sushi aficionados, mastering our chopsticks and learning to love the exotic flavors and textures of many Asian cultures. And for a while now, an Asian soybean, known as edamame, has gotten a lot of tasty attention because, once we try its sweet, nutty taste, we can’t seem to get enough of it!

Edamame grow in clusters on bushy branches. In fact, in East Asia, the soybean has been used for thousands of years as a major source of protein. Here in the U.S., with so many news stories reporting on the benefits of soy in our diets, edamame have gained a place in our diets because they taste great as is, and they make an easy snack, too.

Sometimes we find them fresh in our produce section, but more often they’re available in the freezer case, in pods or shelled. Edamame don’t have an edible pod; only the beans inside are eaten. They’re easy to prepare by simply microwaving or lightly boiling in salted water. Drain them and they’re ready to eat warm or chilled by simply squeezing the beans directly from the pods. They’re often used in stir-fry and skillet meals, as well as appetizers and salads.

Almost anywhere you’d find a bean or a green pea you can find edamame. And with soy being touted as good for us, edamame just might be the way to a tasty and healthier... OOH IT'S SO GOOD!!

 

One-Pot Couscous
4 to 6 servings

2 to 2-1/2 pounds lamb stew meat or boneless leg of lamb, cut into 1-inch chunks
1 medium onion, coarsely chopped
3 garlic cloves, minced
1 (28-ounce) can crushed tomatoes
1 (14-1/2-ounce) can ready-to-serve beef broth
1 (16-ounce) package frozen mixed vegetables
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon black pepper
1 (10-ounce) package couscous (see Note)

1. Coat a soup pot with nonstick cooking spray then brown the lamb, onion, and garlic for 8 to 10 minutes over medium-high heat, or until no pink remains in the lamb.
2. Add the crushed tomatoes, broth, mixed vegetables, cinnamon, salt, and pepper and bring to a boil. Reduce the heat to low, cover, and simmer for 55 to 60 minutes, or until the lamb is fork-tender.
3. Stir in the couscous and simmer for 4 to 5 minutes, or until the couscous is tender.

NOTE - Couscous is a Moroccan pasta that can usually be found in the pasta and rice section of your supermarket.

 

Our Own Napoleon

1-1/2 cups cold milk
1 (4-serving) package instant vanilla pudding
1/2 cup creamy peanut butter
1 (8-ounce) container frozen whipped topping, thawed
24 graham crackers
1 cup semisweet chocolate chips
2 tablespoons butter

1. In a large bowl, combine milk and pudding; beat with a wire whisk for 2 minutes, or until slightly thickened. Add peanut butter; mix well. Stir in whipped topping; set aside.
2. In a 9" x 13" baking dish, layer one-third of the graham crackers and half the pudding mixture. Repeat layers and top with remaining graham crackers.
3. In a microwave-safe bowl, combine chocolate chips and butter, and microwave 2 minutes, or until mixture is completely melted. Stir then spread immediately over graham crackers. Chill at least 8 hours before serving.