Mr. Food Recipes: Week of May 11

Sunflower Seeds

It seems that practically every day we’re bombarded with information about healthy eating, from recommendations for whole grains, healthy fats and fiber to antioxidants and healthier snack options.

Speaking of healthier snacks, there’s something readily available at the supermarket but often overlooked that fits the bill for a lot of good eating habits: sunflower seeds.

The whole sunflower seed, which is the fruit of a beautiful flower, is becoming more popular for munching at ballparks during games but, any time at all, any variety of these roasted seeds, in or out of the shell, plain or with salt or other flavorings, is a crowd-pleasing hit!

Since sunflower seeds satisfy our crunch craving just like nuts, especially my favorite, the out-of-the-shell kernels, they’re also super substitutes in so many ways for those who can’t eat nuts. Processed into a buttery form, they’re a tasty alternative to peanut butter and, for straight eating, they're super, too! And for our recipes, get as creative as you want and sprinkle them on salads for extra crunch or over cooked pasta or veggies to jazz things up.

Sunflower seeds will bring sunshine to loads of our dishes with a taste that we can’t resist, just like the beautiful flower they come from.

It helps to keep sunflower seeds on hand for that extra-healthy... OOH IT'S SO GOOD!!

 

Veggie Frittata
4 to 6 servings

8 eggs, beaten
1 cup chopped broccoli, fresh or frozen, thawed
1 small onion, chopped
1 small red bell pepper, chopped
1/4 cup (1 ounce) grated Cheddar cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
2 tablespoons butter

1. In a large bowl, combine all the ingredients except the butter; mix well.
2. In a 10-inch nonstick skillet, melt the butter over medium heat. Pour the egg mixture into the hot skillet. Reduce the heat to medium-low, cover, and cook until the mixture is solid, about 25 minutes.
3. Turn the frittata out of the skillet and cut into wedges. Serve immediately.

 

The Low-down on Cholesterol

If we’re not watching our cholesterol, we’re hearing about it. That’s because a healthy diet is our first line of defense against rising cholesterol levels that can contribute to a lot of serious health issues. Here are a few tasty ideas to make watching cholesterol a bit easier – and some of our favorites are on the "good" list:

• If you said, "I’ll drink to that," you’re off to a good start, because a glass of red wine has been shown to have benefits from the flavanols in it that can ward off heart disease. For men, a two-drink daily maximum is generally what's recommended and, for the ladies, it's a one-glass maximum. Don’t drink red wine? Red grape juice and even dark cocoa can do the trick.
• You might want to start off your day with a warm, comforting bowl of oatmeal. It tastes good and the fiber in it is good for you and might bring down those numbers.
• It's the same with fish. Fish has good fats – the Omega 3’s – so load up on salmon, halibut and tuna, and reel in the benefits.
• Having a snack attack? A handful of dry-roasted almonds is a better choice than low-fat pretzels. The almonds have healthy monounsaturated fats that’ll keep us in the pink!

Speaking of nibbling, in the soy category there's edamame. These babies are irresistible! Microwave or boil some fresh or frozen in the shell, serve them up in a bowl and watch them disappear!

The next time you hit the market, pick up some of these favorites and you just might be on your way to a healthier lifestyle that's still full of flavorful... OOH IT'S SO GOOD!!

 

Winning Fries
4 servings

Vegetable oil for frying
4 pounds (8 to 10) Idaho russet potatoes
1/4 cup grated Parmesan cheese
2 tablespoons fresh chives, chopped
Salt to taste

1. Fill a deep soup pot 1/3 full with vegetable oil and heat to 350°F. over medium heat. If you prefer to use a deep fryer, follow the manufacturers’ instructions to heat oil to 350°F.
2. Meanwhile, leaving the skin on, cut potatoes into the shape of French fries, and place in water. Once all potatoes are cut, drain well and pat dry with paper towels.
3. Once oil has reached 350°F., in small batches, carefully place potatoes in oil and cook until golden. Using a wire basket or slotted spoon, remove fries and drain excess oil. Repeat until all potatoes are cooked.
4. Place fries in a large mixing bowl and sprinkle with cheese, chives, and salt; toss to coat then serve immediately.

For a rich, classic taste, you may want to spray the finished fries with truffle oil before sprinkling with the cheese, chives, and salt. You should be able to find truffle oil in your supermarket.

For photos of my team and I at the South Beach Wine & Food Festival, click here!

 

South Beach Wine & Food Festival

The South Beach Wine and Food Festival in Miami is an absolutely amazing event, so I want to share some of the highlights.

I love South Beach, or SoBe, as it’s called! Everywhere you look there’s food, people eating, chefs and more chefs, from the apprentices to the well-seasoned!

We watched Chef Mike Moran prepare to feed 3200 people at the Bubble-Q event. It’s one of the grandest events during the festival, with many well-known chefs in attendance, from Tom Colicchio to Hung Huynh to Paula Deen, Emeril Lagasse, Rachael Ray and Tyler Florence. (Rachael said I'm her "rock star!" Aw!)

Between the compliments, all the food and great wine, I just love my job! Check out more highlights from the SoBe Wine & Food Festival so that you, too, can enjoy all the... OOH IT'S SO GOOD!!

For more photos of my team and I at the South Beach Wine & Food Festival, click here!