Thursday, October 30, 2008

From Ballot Box to Recipe Box as seen on KUSA-TV9

Favorite family recipes from the 2008 presidential and vice –presidential candidates

For the Pulled Pork with Raisin Cornbread recipe, please go to http://www.loveyourraisins.com/ or
http://www.calraisins.org/recipes/recipe.cfm?id=261

Obama Family Chili Recipe
1 large onion, chopped

1 green pepper, chopped
Several cloves of garlic, chopped
1 tablespoon olive oil
1 pound ground turkey or beef
¼ teaspoon ground cumin
¼ teaspoon ground oregano
¼ teaspoon ground turmeric
¼ teaspoon ground basil
1 tablespoon chili powder
3 tablespoons red wine vinegar
Several tomatoes, depending on size, chopped
1 can red kidney beans

PROCEDURE
Sauté onions, green pepper and garlic in olive oil until soft. Add ground meat and brown.
Combine spices together into a mixture, then add to ground meat. Add red wine vinegar.
Add tomatoes and let simmer, until tomatoes cook down.
Add kidney beans and cook for a few more minutes.
Serve over white or brown rice. Garnish with grated cheddar cheese, onions and sour cream.

McCain's Ribs
Dry Rub:

1/3 part Garlic Powder1
/3 part Salt
1/3 part Pepper
3 Lemons

PROCEDURE
Turn the grill down to low temperature.
Mix together garlic powder, salt and pepper. Then cover both sides of the ribs with that.
Grill ribs, bone side down, for 90 percent of the time. It will take about an hour to an hour and a half. Squeeze the lemon on it frequently, because that makes it taste a lot better.


Senator Biden's Favorite Homemade Pot Pie

Crust: Jill Biden prefers to make the Betty Crocker homemade recipe

Whole chicken
Celery, chopped
Onion, chopped
Poultry spices
Salt
Pepper
Potatoes, peeled and chopped
Carrots
Green beans
Flour
Cornstarch

PROCEDURE
Make homemade crust.

Boil chicken with celery, onion, poultry spices, salt and pepper. Then add potatoes, carrots and green beans, and let cook thoroughly.

After crust is done, take everything out of water and use water to make gravy. Thicken it with flour and cornstarch.Pick chicken from bones, and put chicken, green beans, celery, onion and potatoes into the pie shell, add gravy, put the top crust on, crimp crust and bake pie shell at 375 degrees for 35 minutes.
6-8 Servings
NOTE: Jill Biden usually personalizes the pie crust with a name or "Happy Birthday."

Moose Stew (a Favorite of Palin's0

2 - 2 1/2 lb Moose meat, cut into 1-inch cubes
2 tb shortening
1/4 tsp black pepper
1/2 tsp Paprika
1 Bay leaf
1 tsp Salt
2 cans condensed beef broth (10-1/2 ounces each)
1 cup dry red wine
1 Onion; diced
12-15 small whole white onions
3-4 carrots; chopped
10 small potatoes; peeled
2 tb butter
2 tb flour

PROCEDURE
You'll need at least a 2-3 gallon pot to handle this volume of stew. Sauté cubes of moose meat in shortening until browned on all sides. Throw in the pepper, paprika, bay leaf, salt, beef broth, red wine, onion, and carrots. Cover and simmer for 2 hours or until the meat is tender. Add the whole onions and peeled potatoes; cover again and simmer for an additional 15-20 minutes, or until the vegetables become slightly tender. Mix the butter and flour into a paste and drop this into the stew pot. Continue to cook, stirring the stew, until the moose stew bubbles and thickens up. Serve with rice or other sides of your liking.
6-8 Servings



Red, White and Blue Salad

1 box Berry Blue Gelatin
1 box Raspberry Gelatin

1/2 cup blueberries, fresh, or frozen and drained
1/2 cup raspberries, fresh, or frozen and drained

1 3/4 cup milk
1 cup sugar
1 Tablespoon plain gelatin
1/2 cup cold water
1 1/2 cup thick sour cream
1 teaspoon vanilla

PROCEDURE
Make Berry Blue gelatin according to directions on box. Pour into a clear glass bowl. Refrigerate. When partially set, about 30-45 minutes, fold in blueberries. Let set at least one more hour.

Make white layer. Heat milk with sugar. Soak gelatin in cold water. Combine with hot milk. Fold in sour cream. Add vanilla. Let partially set in refrigerator for 30-45 minutes. Carefully spoon over blue layer. Let set at least one more hour.

Make raspberry gelatin according to directions on box. Refrigerate. When partially set, fold in raspberries. Carefully spoon over white layer. Refrigerate and let set until firm, 4 hours or overnight.
12 Servings

Kids in the Kitchen

As seen on WB-2

Bumps-on-A-Bagel

2 bagels, split
2 small ripe bananas
Cinnamon
1/2 cup California raisins

PROCEDURE
Toast bagels. In medium bowl, coarsely mash bananas. Spoon onto bagel halves; sprinkle with cinnamon. Top each with 2 tablespoons raisins; press gently.Notes: Substitute 1 teaspoon grated orange peel for cinnamon; stir into mashed bananas. Substitute chocolate syrup for cinnamon; drizzle onto mashed bananas.

4 Servings: Nutrition Facts (per serving) Calories 210 (4% from fat); Total Fat 1g (sat <1g,> Cholesterol 0mg; Protein 5g; Carbohydrates 46g; Fiber 3g; Iron 2mg; Sodium 190mg; Calcium 36mg

Fruit Salsa Salad

2 cups fresh pineapple chunks, cut up
1 kiwi fruit, peeled and coarsely chopped
1 large orange, peeled and coarsely chopped
3/4 cup California raisins1
/4 cup finely chopped red onion
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1 tablespoon honey, if desired

PROCEDURE
In medium bowl, combine all ingredients; stir well. Cover and refrigerate at least 1 hour or until chilled. Serve the same day for best flavor with broiled or grilled chicken or pork.

Makes 4- 1 cup Servings: Nutrition Facts (per serving) Calories 190 (3% from fat); Total Fat 1g (sat 0g, mono <1g,> Cholesterol 0mg; Protein 2g; Carbohydrates 47g; Fiber 5g; Iron 1mg; Sodium 5mg; Calcium 46mg

Toasted Apple Munchables

1-1/2 teaspoons sugar
1/8 teaspoon ground cinnamon
1 medium apple, cored and diced (about 1 cup)
1/2 cup California raisins
8 very fresh, whole-wheat bread slices

PROCEDURE
In a small bowl, stir sugar and cinnamon together. Add dried apple and raisins; stir together. Cover with wax paper and microwave on high for 1 minute. Stir and microwave for 1 to 1 1/2 minutes more or until the apples are soft. Meanwhile, trim crusts from bread slices and discard them. Flatten the slices to 1/8-inch thick with a rolling pin. Spoon about 2 tablespoons raisin mixture on one corner of each bread slice and spread slightly. Fold bread over filling to make a triangle. Seal edges by pressing with fork tines. Toast in toaster oven or under broiler until lightly brown on one side; turn and brown other side.

8 Servings: Nutrition Facts (per serving) Calories 100 (9% from fat); Total Fat 1g (sat 0g, mono <1g,> Cholesterol 0mg; Protein 3g; Carbohydrates 22g; Fiber 2g; Iron 1mg; Sodium 120mg; Calcium 25mg

Freckled Salad

1 package (3 ounces) lemon flavor gelatin
3/4 cup boiling water
1/2 cup cold water
Ice cubes
1 cup crushed pineapple, well drained
1/2 cup California raisins

PROCEDURE
Spray 4 tea or coffee cups lightly with nonstick cooking spray. In medium bowl, combine gelatin and boiling water; stir until gelatin is dissolved. Add ice cubes to cold water to equal 1 1/4 cups. Stir until gelatin is thick; remove remaining ice.Add pineapple and raisins to gelatin; refrigerate 15 minutes or until starting to thicken. Stir to distribute fruit evenly. Carefully spoon into tea or coffee cups. Refrigerate 2 hours or until completely set. Run knife around edge of each salad; unmold onto individual serving plates.Note: An easy recipe for kids. Parents may want to handle the boiling water.

4 Servings: Nutrition Facts (per serving) Calories 190 (1% from fat); Total Fat <1g> Cholesterol 0mg; Protein 3g; Carbohydrates 47g; Fiber 2g; Iron 1mg; Sodium 80mg; Calcium 17mg

Our Growers Favorite Oatmeal Raisin Cookies
Perfect oatmeal-raisin cookie from California raisin growers

2 cups butter, softened
2 cups white sugar
1 cup light brown sugar
2 teaspoons vanilla
2 large eggs
3 cups all purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
3 cups rolled oats
2 cups California raisins
2 cups pecan halves

PROCEDURE
Preheat oven to 350°F. Grease cookie sheets or line with parchment paper; set aside.In a large bowl, cream butter, sugars and vanilla together until light and fluffy and sugar is completely dissolved. Add eggs, one at a time, beating well with each addition. Combine flour, baking soda and cinnamon; mix well and gradually stir into creamed mixture. Fold in rolled oats, raisins and pecans. Drop by rounded tablespoonfuls onto prepared cookie sheets. Bake for 12 to 15 minutes in preheated oven at 350°F. Remove cookies to a wire rack and cool completely.

36 cookies: Nutrition Facts (per serving) Calories 290 (46% from fat)total Fat 15g (sat 7g, mono 6g, poly 2g);Cholesterol 40mg; Protein 3g; Carbohydrates 37g; Fiber 2g; Iron 1mg; Sodium 180mg; Calcium 17mg

Family Mealtimes - Slow Down Childhood Obesity

As seen on KMGH-TV 7

Cool Veggie Pizza


Crust:
1 pound frozen whole wheat bread dough
All purpose flour
1/4 teaspoon cornmeal

Preheat oven to 450 degrees. Spray 12-inch pizza pan lightly with nonstick cooking spray or coat pan lightly with oil. Sprinkle pan with cornmeal, shaking to coat bottom. Thaw bread dough according to package directions. On a lightly floured board with a lightly floured rolling pin, roll dough into a 14-15 inch circle. Bake for 7 to 10 minutes or until lightly golden.


Filling
8 oz. low-fat cream cheese
1 teaspoon dill
1 package ranch dressing mix

Mix filling ingredients until thoroughly blended. Spread on cooled baked bread dough crust.
Top with a combination of raw veggies: grated zucchini, grated carrots, chopped tomatoes and green peeper, broccoli, cauliflower, and scallions. Use your imagination to add what you have on hand.

Star Fruit Salad
Makes 4 servings - Each serving equals 1 cup of fruit or vegetables
From Produce for Better Health

2 star fruit
2 kiwis
2 bananas
1 cup mango fruit nectar
1 cup low fat vanilla yogurt

Peel kiwi and banana, cut into medium size pieces. Slice star fruit into ¼-inch thickness. Combine all fruits in bowl. Add nectar over mixture. Refrigerate for 3 hours. Top with vanilla yogurt.

4 Servings: Nutritional analysis per serving: Calories 201, Protein 5g, Fat 2g, Calories From Fat 7%, Cholesterol 3mg, Carbohydrates 46g, Fiber 6g, Sodium 46mg.

Stir-Fried Beef Gyros in Pita Pockets

From www.beefitswhatfordinner.com

1 pound beef round tip steaks, cut 1/8 to 1/4 inch thick
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoons olive oil
1 medium onion, halved, thinly sliced
¼ teaspoon salt
1/8 teaspoon pepper
4 pita breads, cut in half
2 small tomatoes, thinly sliced
½ cup prepared cucumber ranch dressing

Stack beef steaks; cut lengthwise in half, then crosswise into 1-inch wide strips. Toss with garlic and oregano.
Heat 2 teaspoons oil in large nonstick skillet over medium-high heat until hot. Add onion; stir-fry 3 to 4 minutes. Remove.
Heat 1 teaspoon oil in same skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 minute or until outside surface of beef is no longer pink. (Do not overcook.) Remove.
Repeat with remaining beef. Return beef and onion to skillet; heat through. Season with salt and pepper. Serve in pita pockets with tomatoes and dressing.

4 Servings: Nutrition information per serving: 503 calories; 24 g fat (4 g saturated fat; 5 g monounsaturated fat); 75 mg cholesterol; 721 mg sodium; 40 g carbohydrate; 2.2 g fiber; 29 g protein; 7.2 mg niacin; 0.4 mg vitamin B6; 1.3 mcg vitamin B12; 3.9 mg iron; 43.2 mcg selenium; 4.6 mg zinc.

Chinese Noodles with Peanut Sauce

Mary Lee’s mother’s recipe

12 oz. noodles

Peanut Butter and Pepper Sauce
2 Tablespoons peanut butter diluted with 3 Tablespoons warm water
½ teaspoon salt
2 teaspoons sugar
2 Tablespoons soy sauce
1 Tablespoon wine vinegar
2 Tablespoons sesame oil
1 teaspoon cayenne
2 garlic cloves, chopped
2 Tablespoons finely chopped scallion

Mix all ingredients except garlic and scallion into a very smooth sauce. Add garlic and scallion before serving.

Selection of Garnishes:
Chopped scallions
Chopped cilantro
Fresh Chinese bean sprouts
Fresh raw snow peas
Sliced cucumber
Fresh spinach
Shredded cooked chicken

Cook the noodles "al-dente," drain, and allow to cool.Pour sauce over the noodles and toss to coat. Each person males a selection of garnishes and serve.

Next Generation of 5 A Day! Fruits & Veggies-More Matters

As seen on KMGH-TV7

Fiesta Brunch Strata
Make it; keep it in the refrigerator overnight; bake it and serve a hearty brunch entrée.

INGREDIENTS
12 slices bread, lightly buttered and cubed
3 cups finely chopped cooked chicken
1-1/2 cups California raisins
2-1/2 cups shredded Mexican blend cheese, divided
8 eggs, beaten
3 cups milk
1 can (4.5 ounces) chopped green chilies, drained
1 jar (2.5 ounces) diced pimiento, drained

PROCEDURE
Arrange half the bread cubes in bottom of 13 x 9 x 2-inch pan. Spread chicken and raisins over bread. Sprinkle with 2 cups of the cheese. Top with remaining bread cubes. In large bowl, combine eggs, milk, green chilies and pimiento; mix well. Pour over bread cubes. Sprinkle with remaining 1/2 cup cheese. Cover tightly. Refrigerate overnight.
Heat oven to 350°F. Uncover strata. Bake for 55 to 60 minutes or until knife inserted in center comes out clean. Serve with salsa, if desired.

Serves 12: Nutrition Facts (per serving) Calories 320 (23% from fat); Total Fat 8g (sat 2.5g, mono 3g, poly 1g); Cholesterol 165mg; Protein 27g; Carbohydrates 34g; Fiber 3g; Iron 3mg; Sodium 540mg; Calcium 330mg;

Caramelized Onion Soup with Golden Raisin Pesto

INGREDIENTS
Olive oil, as needed
1 large onion, thinly sliced
2 cloves garlic, chopped or sliced
4 large ripe tomatoes; cored, peeled and diced*
1 quart chicken broth
Salt and pepper, to taste

Golden Raisin Pesto
1/2 bunch cilantro
3 tablespoons lemon juice
Olive oil, as needed
1/4 cup pine nuts
1 cup California golden raisins
Salt and pepper, to taste
Cilantro leaves; for garnish
Whole California golden raisins; for garnish

PROCEDURE
In sauté pan, heat a few tablespoons of olive oil until almost smoking. Add onions and cook until caramelized, stirring constantly. Stir in garlic and tomatoes, stirring all the while; cook about 5 minutes. Then add broth; bring to a boil and let simmer for 10 minutes more. Salt and pepper to taste.

Golden Raisin Pesto
In blender or food processor, combine cilantro, lemon juice, olive oil as needed, pine nuts and raisins. Pulse until well blended and smooth. Salt and pepper to taste.
To serve, adjust seasonings in soup; divide and ladle into bowls. Garnish with dollop of pesto, fresh cilantro leaves and whole raisins.

*One can (28 ounces) whole tomatoes may be substituted
Serves 8

Nutrition Facts (per serving) Calories 130 (22% from fat); Total Fat 3.5g (sat 1g, mono 1g, poly 1g); Cholesterol 0mg; Protein 4g; Carbohydrates 23g; Fiber 3g; Iron 2mg; Sodium 70mg; Calcium 28mg

Maple-Pesto Salmon Salad with California Golden Raisins and Toasted Pine Nuts

INGREDIENTS
3 tablespoons white balsamic vinegar
1 tablespoon extra virgin olive oil
1 tablespoon good-quality maple syrup
2 teaspoons prepared basil pesto
12 to 15 thin asparagus spears, blanched or lightly steamed
1 cup California golden raisins
1 can (7.75-ounce) hearts of palm, drained and coarsely chopped
1 tablespoon chopped fresh basil
1 pound salmon steak, divided into 4 pieces
4 large red lettuce leaves
2 tablespoons toasted pine nuts (pignoli), coarsely chopped

PROCEDURE
Whisk vinegar, olive oil, maple syrup and pesto together in bottom of a large mixing bowl. Reserve 2 tablespoons. Cut asparagus spears into 1-inch pieces and add to bowl with raisins, hearts of palm and basil. Toss to coat and combine. Cover and chill for at least 1 hour.
To serve, brush salmon with reserved dressing and let stand about 30 minutes. Place one red lettuce leaf on each of 4 individual salad plates. Divide chilled salad and spoon on top.
Quickly grill or broil salmon and arrange on top of salads. Sprinkle with pine nuts.Note: Even better with additional vinaigrette on the side.

4 Servings: Nutrition Facts (per serving) Calories 410 (26% from fat); Total Fat 13g (sat 2g, mono 0g, poly 0g); Cholesterol 75mg; Protein 35g; Carbohydrates 44g; Fiber 5g; Sodium 360mg; Daily Values: Vitamin A 15%, Vitamin C 25%, Calcium 10%, Iron 25%.

Hot and Sweet Watermelon
This sweet and spicy dessert is refreshing and very healthy.

INGREDIENTS
¾ tsp. whole peppercorns or coarsely ground black pepper
1 ½ tsp. very finely chopped mint leaves
6 cups ¾-inch seedless red watermelon cubes
Fresh mint leaves

PROCEDUREPlace peppercorns on chopping block. Using the bottom of a heavy saucepan, press firmly, into a heavy downward motion and crush peppercorns into a semi-coarse texture. Combine ground peppercorns with finely chopped mint. In a large bowl, toss spice mixture gently but thoroughly with watermelon cubes. Spoon into 4 individual serving glasses or bowls. Serve chilled, garnished with a fresh mint leaf.

4 Servings: Nutrition Facts (per serving) Calories: 71; Total Fat: 0.4g; Saturated Fat: 0g; % of Calories from Fat: 5%; Protein: 1g; Carbohydrates: 18g; Cholesterol: 0mg; Dietary Fiber: 1g; Sodium: 2mg
http://www.fruitsandveggiesmatter.gov/

Recipe for Resistant Starch As seen on KMGH-TV7

2 - 14 ounce cans black beans, drained
1 - 14 ounce can pinto beans, drained
1 - 14 ounce can corn, drained3 large tomatoes, chopped
½ medium red onion, chopped, or I bunch scallions, chopped
1 bottle hot sauce (I used ½ bottle of Cholula’s)
1 clove garlic, minced
1 T balsamic vinegar
1 T olive oil
½ bunch cilantro, chopped

Combine all. Good served immediately but even better if it can sit in refrigerator for an hour for flavors to blend. Serve with whole grain corn chips as a dip, or over chopped green lettuce for a main meal salad.