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2 TASTE OF HOME September 11, 2011 • www.herald-review.com • Herald & Review

A publication of the Herald & Review

601 E. William St. Decatur, Illinois 62523

217.421.6983 Fax: 217.421.7965

PUBLISHERTodd Nelson

EDITORGary Sawyer

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The entire contents may not bereproduced in any manner, either inwhole or part, without permission ofthe publisher. Advertisements arenot endorsements by the publisher.The publisher is not responsible orliable for errors or omissions in anyadvertisement beyond the paidprice of that advertisement.

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September 13, 2011, 6:30pm Decatur Civic Center

General Admission Tickets $10available in the Lobby at the Herald& Review, 601 E. William Street,Decatur Monday-Friday 8am - 5pm,or in the Civic Center LobbyTuesday starting at 4:00 pm. Cashand checks only. Doors open at4:30pm for the Pre-Show Expo.

September 11, 2011 • www.herald-review.com • Herald & Review TASTE OF HOME 3

Birds Eye® Voila!® announces theexpansion of their line of veggie-powered frozen skillet meals withthe introduction of “Family Size”dinner options. By givingconsumers a dinner option largeenough to feed the whole family,Birds Eye Voila! becomes the firstbrand in the complete baggedmeals category to offer a familysized product. The new “FamilySize” skillet meals are available inBirds Eye Voila’s best-sellingvarieties including AlfredoChicken, Cheesy Chicken andGarlic Chicken. Each bag contains42 ounces of vegetables, pastas andmeats, which can serve up to fourfamily members.

“With vibrant Birds Eye®vegetables, quality meats, and tastyflavors in every bag, Birds Eye®Voila!® is a delicious, veggie-

powered meal in minutes the wholefamily will love.” says AndyReichgut, vice president ofmarketing for Birds Eye Voila!“With one Family Size bag of BirdsEye® Voila!®, the whole family getsa first-hand taste of delicious homecooking.”

The Birds Eye® Voila!® brandoffers consumers a delicious andnutritious home-cooked, skilletmeal in minutes. Original sizedBirds Eye® Voila!® meals come in avariety of unique and flavorfulvarieties such as Garlic Shrimp,

Chicken Parmesan, TeriyakiChicken, Creamy Tomato Pennewith Chicken, Beef Lo Mein, Sweet& Sour Chicken, Shrimp Scampi,Cheesy Ranch Chicken, Beef &Broccoli and more. These productsconsist of the authentic flavors ofhearty vegetables, sauces and

meats as if they were cooked athome from scratch.Consumers can take the time tomake garlic chicken from scratch(see recipe below), or they canhave a delicious home cooked mealin minutes with Birds Eye® Voila!®.

Feed the Family a Home Cooked Skillet Meal in Minutes with NEW Birds Eye® Voila!® Fa mily Size MealsBirds Eye® Voila!® Launches First Option in Category Designed to Serve up to Four

Ingredients:½ c. chopped onion½ c. chopped carrots1 c. yellow corn1 c. broccoli, chopped2 cloves garlic, minced4 oz. corkscrew pasta¾ lb. boned skinless

chicken breast halves2/3 c. chicken broth2 tsp. cornstarch½ tsp. dried oregano,

crushed¼ tsp. dried thyme,

crushed¼ tsp. salt¼ tsp. pepper2 tsp. cooking oil

Preparation:1.) Cook pasta and drain.

Meanwhile, rinse chicken,pat dry. Cut chicken into 3/4inch pieces. For sauce, stirtogether broth, cornstarch,salt and pepper, set aside.

2.) Spray a cold wok orskillet with non-stickcoating. Preheat ovenmedium heat. Add onion,garlic, oregano and thyme,stir fry for 2 minutes. Addcarrots and broccoli, stirfry 2 to 3 minutes.

3.) Remove vegetables.Add oil to wok or skillet,and then add chicken, stirfry 3 to 4 minutes or untilno longer pink.

4.) Stir sauce and add towok or skillet. Cook and stiruntil thickened and bubbly.Cook for 2 minutes more.

5.) Stir in corn, vegetablesand pasta. Cook untilheated through. Makes 4servings.

Garlic Chicken with Pasta

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Chex® Party Mix puts a modernspin on the traditional holidaycookie exchange by creating a fun– and easy – way to get ready forthe holidays while getting togetherwith girlfriends: the Chex PartyMix-Change. Leave the stress andmess of baking behind and stir up

some fun at the party by makingdelicious homemade Chex PartyMix recipes that wow crowds andtake just15 minutes to make in themicrowave.

The concept is simple: host aparty, asking friends to makeenough of their favorite Chex Party

Mix recipe to exchange so thateveryone can share. Once therecipes are completed, place thetreats in fun, festive DIY packagingto send everyone home happy withan assortment of goodies.

More than 70 tasty Chex PartyMix recipes can be made in themicrowave in 15 minutes or less, sohosting a Chex Party Mix-Changeinvolves minimal planning andpreparation. And,ChexPartyMixChange.com willhave just about everythinghostesses need to save time andadd fun into the party-planningprocess including, invitations,packaging ideas and shopping lists.

“A Chex Party Mix-Change is asassy way to streamlineentertaining season with less work,more fun, and, of course, tons ofirresistible snacks to share,” saidLiz Mascolo, Chex cerealmarketing manager. “And since allrecipes can be made in the

microwave in just 15 minutes, galpals have less to do and more timeto catch up and celebrate with eachother.”

Most Chex Party Mix recipes,including the Original recipe, canbe made in the microwave withresults just as crunchy andflavorful as treats made in theoven. And, to accommodate thosewho follow gluten-free diets, thereare also 20 gluten-free Chex PartyMix recipes available atChexPartyMix.com.

If you’re looking for a fun twist onfavorite holiday flavors at yourChex Party Mix-Change, stir up a

batch of Hot Buttered YumChex® Mix.

Ingredients:2 cups Cinnamon Chex®

cereal 4 cups Honey Nut Chex®

cereal 1/4 cup butter or

margarine 1/4 cup packed brown

sugar 2 tablespoons honey 3/4 teaspoon ground

cinnamon 1/2 teaspoon ground

nutmeg 1/4 teaspoon ground cloves 1 teaspoon rum flavoring 2 cups miniature

marshmallows

Directions:1.) In large microwavable

bowl, place cereals. In 2-cupmicrowavable measuringcup, microwave butter,brown sugar and honeyuncovered on High 2

minutes, stirring after 1 minute, until mixture isbubbly. Stir in spices andrum flavoring. Pour overcereal mixture, stirringuntil coated.

2.) Microwave uncoveredon High 3 minutes, stirringand scraping bowl afterevery minute.

3.) Cool slightly; about 5minutes. Stir inmarshmallows. Spread onwaxed paper. Store inairtight container.

16 servings (1/2 cup each)

Other party pleasing recipes thatwork well for a Chex Party Mix-Change include: The OriginalChex® Party Mix; Chex® Caramel-Chocolate Drizzles; Chex® PB andChocolate Blast; and Chex®Pumpkin Pie Crunch. Foradditional information and great-tasting recipes, visitwww.ChexPartyMix.com, orwww.ChexPartyMixChange.com.

Hot Buttered Yum Chex® Mix

Chex® Party Mix Introduces Chex Party Mix-Change, a FunUpdate on the Holiday Party TraditionRevamp a Standard Cookie Exchange and Create a New Holiday Classic


The makers of Domino® Sugarare proud to introduce Domino®Organic Agave Nectar — adelicious and natural liquidsweetener that is made from thenectar of a succulent plant calledthe Agave, native to Mexico. Sinceagave nectar is a naturally sweetproduct, and ranks as having a lowglycemic index, it makes for aversatile and ideal sweetener thatcan be used for baking as well aseveryday sweetening. Low glycemicindex foods are an important partof healthy diets as they help to keepenergy levels balanced. In addition,agave nectar is a gluten-freeproduct and it contains noallergens.

Domino® Organic Agave Nectar isavailable in two flavors: LightAgave Nectar and Amber AgaveNectar (Dark). Light Agave Nectaroffers a pure sweetness that willnot alter the flavor whensweetening beverages or recipes. Itcan be used to sweeten hotbeverages like coffee and teas, anddissolves easily in cold drinks suchas lemonades and smoothies. LightAgave Nectar can be used forbaking desserts that are light incolor such as vanilla cake, muffinsand cheesecake.Amber Agave Nectar has a slightlythicker consistency than LightAgave Nectar and adds a morecaramel-like flavor to foods. It isideal for sweetening breakfastfoods like pancakes, oatmeal orcereal. The richer flavor of Amber

Agave Nectar makes it delicious forbaked goods that have a darkercolor like brownies, chocolate cakeand cookies. It is also delicious forBBQ sauces and salad dressings.

Both Domino® Organic Light andAmber Agave Nectar are sold ineither 23.5 oz. or 11.75 oz. net weightbottles. (Agave nectar, like honey, issold by weight, not by volume.) The sweetness of either Domino®Organic Light Agave Nectar orAmber lends itself perfectly forbaking and cooking recipes. Sinceagave nectar is a liquid, it willincorporate easily into favoritedesserts. When converting recipesthat call for granulated sugar,follow this conversion:2/3 cup Light Agave Nectar = 1 cupGranulated Sugar, reduce otherliquids by 1/4 to 1/3 cup

2/3 cup Amber Agave Nectar = 1cup Brown Sugar, reduce otherliquids by 1/4 cup

Discover baking tips plusdelicious recipes using AgaveNectar, such as Agave LimeMarinade, Peanut Butter andBanana Agave Smoothie, TwoAgave Cheesecake and AgaveSweet and Creamy Fruit Dip at:dominoagave.com

Introducing a New Way to do Sweet… Domino® Organic Agave Nectar — from the makers of Domino® Sugar!

130 E. William St. Decatur, IL429-4374

This season join our classes as welearn to prepare Italian Delights,Special Fish and Seafood dishes andSucculent Fall Pork and Apple dishes.Our recipes are made with productscarried at Haines & Essick. We thinkyou will find them easy anddelicious. Join us for samples onSaturdays! Stop by our booth andsign-up for our 2011 cooking classes.

Cooking Class Schedule & More

@Ingredients:

1 cup Domino® OrganicAmber Agave Nectar

4 large eggs 1 cup canola oil3 cups shredded fresh

carrots2 1/4 cups whole-wheat

flour1 tsp. baking soda1 tsp. baking powder2 tsp. cinnamon1/2 tsp. salt

Directions:Preheat oven to 350° F.Prepare three 12-cup muffinpans with liners. In a largebowl, combine agave, eggs andoil; beat well. Stir in carrots. Inseparate bowl, combine dryingredients. Blend in batter.

Pour into prepared pans. Fill cups only half-way toensure proper baking. Bake 22-25 minutes until the center ofthe muffin springs back whenlightly touched.Makes 30 muffins.

Domino® Sugar is a leading brandof all natural, pure cane sugar inAmerica. It is part of the DominoFoods, Inc. family of products thatinclude: Domino® Sugar andC&H® Sugar. Each brand has itsown rich history that spans over100 years–Domino® Sugar in theNortheast and C&H® Sugar in theWestern part of the country.Domino Foods, Inc. is proud tooffer bakers in America a varietyof fine quality pure cane sugarproducts and the naturalsweetener, Domino® OrganicAgave Nectar–for all sweeteningneeds.

Agave Carrot Muffins

We have quality productsat affordable prices!

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September 11, 2011 • www.herald-review.com • Herald & Review TASTE OF HOME 76 TASTE OF HOME September 11, 2011 • www.herald-review.com • Herald & Review

September 13, 2011, 6:30pm Decatur Civic Center

Doors open at 4:30pm for the Pre-Show Expo~ General Admission Tickets $10 ~

Available in the Lobby at the Herald & Review601 E. William Street, Decatur

M-F 8am - 5pm Special thanks to the following business who helped with our stage setup.Decatur Memorial Hospital - Presenting Sponsor

Appliance Mart - a division of Phil Flaugher Electric Corp.Haines & Essick, The Gathering Place - On stage assistanceZips Flowers by the Gate - On stage floral arrangements.

Fall is a wonderful time of year togather with friends and family. Thecooler days and colorful foliagemake a dramatic backdrop for eventhe most casual get-togethers. Thischange in our surroundingelements instinctually inspires usto replace the fire of the grill withthe heat of the oven to create richand savory foods for entertainingwith friends.

“Our family loves to cook and asthe weather transitions out of thewarm summer months, the dishesthat we prepare change as well,”says Stephanie Gallo, a thirdgeneration Gallo family member.“I love comfort foods in the fall. I’llmake dishes filled with deep andrich flavors, but always reallysimple. They are very warming tothe palate and get us excited aboutthe cooler months ahead.”

To celebrate the fall, Gallo FamilyVineyards opens its family recipebook with a delicious update on aclassic comfort dish – the casserole– with its chilequiles recipe. Thiseasy to prepare main dish offersdelightful savory flavors with itsbase of chicken and cheese andfeatures an unexpected layer offresh herbs and spice with theaddition of chopped cilantro andspicy salsa.

Try serving this flavorful

casserole dish with Gallo FamilyVineyards’ light bodied Moscato.The sweeter, aromatic notes of thewine provide a delicious and well-balanced pairing for your guests’enjoyment as they welcome fall.

Gallo Family Vineyards standsbehind every bottle of wine itproduces with the Best TastePromise. If you are not completelysatisfied with the quality of thewine that you’ve chosen to sharewith your guests, Gallo FamilyVineyards invites you to share yourthoughts at their official website.It’s just one of the many ways GalloFamily Vineyards maintains it 75year tradition of producing thehighest quality wines at areasonable price.

For more information about GalloFamily Vineyards, please visitwww.GalloFamily.com orwww.Facebook.com/GalloFamilyVineyards.

Celebrate the Change in SeasonsWith a Change in Menus


The holidays are a key time forbaking, whether you are hosting thefamily get together, bringing ahostess gift for a party, or plan ongiving dessert treats as presents.Yet, holiday baking can leave somefeeling intimidated at the thought oftoiling away for hours in thekitchen.

Make this year’s holiday bakingenjoyable, by having a few quickand delicious recipes in yourrepertoire.

Pies are always popular, and areeasy to make ahead so they areready when you need them. Aperennial favorite that alwaysimpresses and can be prepared inno time, is the Eggland’s Best

Amazing Pecan Pie. The recipeinfuses the flavors of the holidayseason and calls for less than 10ingredients, including a pre-madepie shell, to save you time.

“The Amazing Pecan Pie is one ofmy favorite go-to recipes to makeduring the holiday season,” saidBarbara Seelig Brown, Chef andCookbook Author of Stress FreeCooking. “It is so easy to whip upthat I usually make a couple of piesat once and freeze them, so I havedesserts on hand for company, or togive out as holiday gifts.”

Another tip Barbara recommendsfor baking is to use high-qualityingredients that will help ensureyour dishes come out perfectly

every time. “Eggs are an essential

ingredient in baking, which iswhy I only use Eggland’s Besteggs. Not only are theyconsistently fresh so they tendto perform better in recipes, butalso offer superior nutrition,with less saturated fat thanordinary eggs,” said BarbaraSeelig Brown. For more information, cooking

tips and recipes, visitwww.egglandsbest.com.

Bakers, start your ovens

Ingredients:3 Large Eggland’s Best

eggs, lightly beaten1 cup Dark Corn Syrup2/3 cup Sugar1/3 cup Butter, melted1 teaspoon Vanilla Extract¼ teaspoon Salt1 cup Pecans, halved1 9-inch Pie Shell, unbaked

Preparation:In medium bowl, whisktogether eggs, corn syrup,sugar, butter (melted andcooled), vanilla and saltuntil well blended. Evenly arrange pecanhalves over bottom of pieshell. Carefully pour egg mixtureover pecans. Bake in preheated 350° Foven until filling is set, andcrust is brown, about 45 to 50minutes. Cool on wire rack.

Makes 12 servings

Nutritional Facts1 Serving: Calories 311; Fat 16g(45.5% calories from fat); Protein3g; Carbohydrate 41g; DietaryFiber 1g; Cholesterol58mg; Sodium 252mg.

About Eggland’s BestEggland’s Best is the No. 1branded egg in the U.S. andcontains less saturated fat, doublethe Vitamin D and omega-3 fattyacids, as well as 10 times morevitamin D as ordinary eggs. The distinctive “EB” stamp on theshell assures consumers that theeggs meet the highest standards oftaste, nutrition and quality.Eggland’s Best hens are fed astrictly controlled, high-quality,all-natural, all-vegetarian dietwithout added hormones,antibiotics or steroids of any kind.EB eggs are available in large,extra large, jumbo, cage free andorganic varieties, and arecertified as Kosher.

Amazing Pecan Pie

Ingredients:4 cups shredded cooked

chicken or turkey2 cups prepared salsa

verde (about two 7-ouncecans) or tomatillo salsa

1 cup Mexican crèma orsour cream

1/2 cup heavy cream12 (6-inch) fresh corn

tortillas, cut into 1/4-inch-wide strips (store-bought or homemade)

4 cups (1 lb.) shreddedMexican cheese, such asMonterey Jack orChihuahua

Chopped cilantro forgarnish

Prepared salsa verde andcrèma can be found inmost grocers’ Hispanicfood aisles.

Directions:Preheat oven to 350°F.Arrange half the chicken in a9x13-inch pan. Top with halfthe salsa verde. Mix crèmaand heavy cream togetherand spread half over thesalsa. Top with half thetortilla strips and half theshredded cheese. Repeat theprocess. Bake, uncovered,for 45 minutes or untilbrowned and bubbling. Toserve, let cool slightly, thencut into squares and garnishwith chopped cilantro.Yield: 8 servingsPrep time: 10 minutesCook time: 45 minutesThis crowd-pleasing casserole iswonderful for a weekend brunch ora casual supper. To save time, usea rotisserie chicken or leftoversfrom a turkey dinner. Serve it witha green salad, fresh fruit, and achilled glass of Gallo FamilyVineyards’ Moscato.

ChilequilesFrom the Gallo Family recipe book

Whole grains are an importantpart of a healthy diet, but sometimesthey’re a challenge to incorporateinto your daily menu. Once you’vemade the decision to include morewhole grains in your diet, the easiestplace to start might be – perhapssurprisingly – with cookies. Afterall, who doesn’t indulge in cookies?According to King Arthur FlourWhole Grain Baking, “Studies showthat when American bakers turn onthe oven, they’re more likely to bakecookies than anything else.”

Cookies are sweet and flavorful,full of chips and nuts, candy anddried fruit. And that’s why they’reso easy to convert to whole grain.Exchange whole wheat flour forsome of the all-purpose flour in acookie laden with dark brown sugar,butter, toasted pecans, andchocolate chips, and no one will bethe wiser.

“Our best hint: Let the bakedcookies rest for 24 hours, at roomtemperature, before serving,” saysSusan Reid, editor of The BakingSheet at King Arthur Flour. “Thisrest gives the bran a chance tosoften, lessening the ‘gritty’ mouth-feel some folks get from wholewheat.”

These cookies are a great way toconvince yourself (and your family)that baking with whole grains can

be a tasty experience. Once you givethem a try, you’ll look for reasons tobake with whole grains. Moredelicious whole grain recipes areavailable at kingarthurflour.com.Whole-Grain Cookie Tips• In plain-textured and/or light-colored cookies, exchanging the all-purpose flour for whole wheat flourproduces a noticeable but pleasantchange. To temper the sometimes“tannic” flavor of the whole wheat,add 2 tablespoons orange juice percup of flour if the recipe calls forliquid (milk or water).• In “craggier” cookies, substitutingup to 50 percent whole wheat for theall-purpose flour is almostunnoticeable. Substituting 100percent whole wheat, with no all-purpose flour, often works well,though we can’t guarantee it forevery recipe.• If your cookie recipe directs you tochill the dough, do it! Chilling willcreate a more tender, lighter-textured cookie that won’t spreadtoo much when baking.


Cookies get healthier with whole grains

Ingredients:1/2 cup butter1/3 cup + 1 tablespoon

sugar1/3 cup brown sugar,

packed1/2 teaspoon salt1/4 teaspoon baking soda1/2 teaspoon baking

powder1 teaspoon vanilla extract1 large egg3/4 cup King Arthur 100%

White Whole WheatFlour or PremiumWhole Wheat Flour

3/4 cup quick rolled oats2 tablespoons orange juice2 cups chips, nuts, and/or

dried fruit

Directions:Beat together the butter,sugars, salt, baking soda,baking powder, and vanillauntil well combined. Add the egg, beating till smooth.

Scrape the sides of the bowl,and beat again until smooth. Add the flour and oats, beatingto combine. Beat in the orangejuice, then the add-ins. Coverthe cookie dough, andrefrigerate until thoroughlychilled; at least several hours,or overnight. When you'reready to bake, preheat the ovento 375°F. Lightly grease (orline with parchment) twobaking sheets. Drop thecookies by the traditionalteaspoonful (about 2measuring teaspoons, about a1" ball) onto the preparedbaking sheets, spacing themabout 2" apart. If the cookiedough has been refrigerated,bake the cookies for 13 to 14minutes, until they're a verylight golden brown, and a bitdarker around the edges. Fornon-refrigerated dough, bakefor about 11 minutes. Removethem from the oven, and coolright on the baking sheets.Yield: about 5 dozen smallcookies.

Basic Whole GrainCookies

Next time you’re searching forflavor inspiration in the kitchen,take a closer look at your favoritecut of pork.

Whether you’re planning a festiveparty or a relaxed weeknight meal,pork’s versatility makes it a go-tofor quick, delicious dishes in aspectrum of vibrant flavors. Porkchops with applesauce is tried andtrue, but what about pairing a juicyroast tenderloin with ginger andsoy sauce?

No matter the occasion, pork isthe perfect mate for all yourfavorite flavors—and some flavorsyou might never expect. Succulenttenderloins pair with sweet andsavory glazes like honey andsesame, but are also suited formore tart and intense flavors like arefreshing pickled onion relish or acocoa and coffee rub. And becausemany cuts, like pork tenderloin,chops and loin roasts can be cookedup in less than 30 minutes, porkpairs perfectly with your busyschedule too.

And… have you heard? The USDAlowered its temperaturerecommendation for pork. Forjuicy, tender meat, cook loins,chops and roasts to 145° F with athree minute rest time. Thistemperature will yield a productthat’s typically pinker in color andjuicier than any pork you’ve evermade.

Give the new temperature a test-run with this Honey Sesame

Tenderloin. Roast up a couple for asatisfying, crowd-pleasing meal, ora playful dinner for two with tastyleftovers.For more versatile pork recipes andtime-saving tips, visitPorkBeInspired.com orFacebook.com/PorkBeInspired.Follow the National Pork Board onTwitter @AllAboutPork.

About the National Pork BoardThe National Pork Board has responsibilityfor Checkoff-funded research, promotion andconsumer information projects and forcommunicating with pork producers and thepublic. Through a legislative national PorkCheckoff, pork producers invest $0.40 foreach $100 value of hogs sold. The PorkCheckoff funds national and state programsin advertising, consumer information, retailand foodservice marketing, export marketpromotion, production improvement,technology, swine health, pork safety andenvironmental management.

FLAVORFUL PORK PAIRINGSPork’s versatility brings exciting flavors to the forefront

Ingredients:1 pork tenderloin, (about one

pound)1/2 cup soy sauce2 cloves garlic, crushed1 tablespoon ginger root,

grated1 tablespoon sesame oil1/4 cup honey2 tablespoons brown sugar4 tablespoons sesame seeds

Cooking Directions:Place tenderloin in self-sealingbag; add soy sauce, garlic,ginger and sesame oil; seal bagand toss to mix thoroughly.Refrigerate 2-24 hours. Heat oven to 450 degrees F.Remove tenderloin frommarinade, discardingmarinade. On a shallow plate mix together honey and brown

sugar; place sesame seeds onanother plate. Roll tenderloin inhoney mixture to coat evenly,and then roll in sesame seeds.Place in shallow pan and roastfor 20-27 minutes, until internaltemperature reads 145 degreesFahrenheit, followed by a 3-minute rest time. Slice to serve.Serves 4Serving Suggestions:Pork tenderloins are oftenpackaged two to a bag; plan ameal another night with porktenderloin medallions orkabobs.Nutritional:Calories: 311 caloriesProtein: 28 gramsFat: 8 gramsSodium: 830 milligramsCholesterol: 65 milligramsSaturated Fat: 2 gramsCarbohydrates: 32 grams

Honey Sesame Tenderloin

Before you reach for the saltshaker, consider this: according tothe Mayo Clinic, the number-onehealth threat for both men andwomen is heart disease. And a big

part of preventing heart disease isreducing the amount of sodium, orsalt, in your diet.

So, how can you eat betterwithout sacrificing flavor?

Think fresh. The less processedthe food you eat, the better;processed foods (canned soup,frozen entrees and other prepareditems) tend to be high in sodium.Instead, load your grocery cartwith fruits and vegetables; leanmeat, fish and skinless poultry; lowfat or fat free dairy products; andwhole grains and pastas.

Taste as you cook. When a recipecalls for salt “to taste,” don’t justautomatically dump it in. Use saltsparingly as you taste your food atvarious cooking stages. If you’re

used to that salty taste, give it sometime; your palate will soon adjust tofoods that contain less or no salts.

Use herbs. Either fresh or dried,herbs enhance foods’ flavor withoutsodium. Try basil, oregano, parsley,dill, onion or garlic powder, freshlyground or cayenne pepper. Citrusis another flavor-booster. Trygrating lemon zest, or add citrusjuice to finished dishes.

Cook with stock. A great way toadd flavor to pasta, rice, potatoes,and meat dishes is to cook them inor with a lower sodium stock(chicken, beef/meat, seafood, orvegetable), a healthier choice thanhigh-sodium bouillon cubes orcanned broth. If you make yourown stock, keep extra in the freezerto always have some on hand.

Load your pantry with preparedstock, being sure to choose a brandthat’s lower in sodium and as close

to homemade as possible. KitchenBasics stocks contain even lesssodium than the leading reduced-sodium broth.

Kitchen Basics Real CookingStocks are slowly simmered frommeat, bones, vegetables & herbs...and just like homemade thesestocks are ALL NATURAL withoutadded MSG, chemicals, fillers orexcess salts. A great pantryaddition for soups and meals or toflavor your favorite fall vegetables.

Whether you are controllingingredients for weight loss, hearthealth, renal health, to avoidcertain foods due to allergies or tosimply stay true to your culinarybasics... Kitchen Basics Stocksenable ingredient conscious cooksto control the sodium level withoutover seasoning.

Try this fantastic recipe forAsparagus Risotto and see how

using wonderful ingredientscan add flavor without havingto pile on the salt!

Shake the Salt HabitAnd take control of your favorite recipes.

10 TASTE OF HOME April 25, 2010 • www.herald-review.com • Herald & Review

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Ingredients:1 pound asparagus4 Tbsp butter1/2 cup chopped onion (or

shallots)1 cup arborio rice1/2 cup dry white wine32oz. carton Kitchen

Basics Unsalted Chicken Stock

1/2 cup freshly gratedParmesan cheese

¼ cup freshly shavedParmesan cheese

¼ cup cooked bacon, cutinto small trips(pancetta)

Directions:Prepare the asparagus by

breaking off discarding thetough ends (about the lastinch of the spear). Cut into 1to 1 1/2-inch pieces. Bring asaucepan with a quart ofwater to a boil. Blanch theasparagus pieces for 2minutes. Remove theasparagus pieces to an icewater bath to shock theasparagus into a vibrant

green color and to stop the

cooking. Drain and set aside.In a 3 or 4 quart saucepan,

heat 3tbsp. butter onmedium heat. Add theonions and cook untiltranslucent. Add rice andcook for 2 minutes more,stirring until nicely coated.

While the onions arecooking, bring the stock to asimmer in a saucepan. Addthe wine. Slowly stir,allowing the rice to absorbthe wine. Once the wine isalmost completelyabsorbed, add stock to therice 1/2 cup at a time untilthe liquid is almostcompletely absorbed. Stiroften to prevent the ricefrom sticking to the bottomof the pan. Continue cookingand stirring rice until therice is tender, but still firmto the bite. Remove fromheat.

Gently stir in the gratedParmesan cheese, theremaining butter, and theasparagus. Garnish withbacon and shaved parmesanand serve immediately.Serves 6.And for morerecipes go to www.kitchenbasics.net.

Asparagus Risotto Submitted By: Chef Edward Marlier

The next time you’re looking for ahealthy and affordable ingredient,think Success® Rice. It is a versatileand inexpensive anchor for anymeal and provides numerous healthadvantages to go along with its moreflavorful qualities. Success Riceboasts a variety that is convenientand tastes great. Whether yourfavorite dish calls for white rice oryou’re craving the nutty flavor ofbrown rice or looking for somethinga little more exotic like jasmine orbasmati rice – Success Rice has itall in a convenient to use boil-in-bag.

Ready in just 10 minutes, SuccessWhite Rice is the ultimate inconvenience as no measuring isrequired. There is no mess, and the

product can be prepared on thestove or the microwave. SuccessWhite Rice is available in a varietyof sizes. And don’t forget SuccessWhite Rice is a complexcarbohydrate making it as good foryou as it is delicious.

In addition to the numerous healthbenefits of Success Brown Rice, thechewy texture and nutlike flavorprovide a tasty alternative fromother rice products. When cooked,this 100 percent whole-grain brownrice can be used in a variety ofrecipes from salads, soups, mainentrees to desserts just like whiterice. And best of all, it cooks 10minutes, one-fourth the time of thelong-cooking variety without giving

up any of the nutritional value.Looking for extra flavor?

Success Rice offers the onlyjasmine and basmati rice in a no-measure, no-mess boil-in-bag.This premium imported rice is theperfect accompaniment for Asian,Middle Eastern and traditionaldishes. It cooks in 10 minutes andis guaranteed perfect every time.

For tasty and affordablerecipes, check outSuccessRice.com

This year West Bend® celebratesits 100th anniversary in the samecity it is still headquartered: WestBend, Wisconsin. To helpcommemorate its century of quality,value and innovation in electrickitchen appliances, the brand islaunching a new line sub-brandedWest Bend® Platinum EditionTM. 74206 - West Bend® Platinum

EditionTM ConvectionCountertop Oven

• Fits most popular frozen pizzas;bakes a pizza in the sameamount of time a kitchen ovenpreheats

• Convection fan circulates air tohelp cook food evenly

• Perfect for baking roasting a5lb+ chicken or for bakingdesserts.

74106 - West Bend® PlatinumEditionTM StandardCountertop Oven

72400 - West Bend® PlatinumEditionTM Non-StickElectric Skillet

• Large capacity, preheats tomaximum temperature in lessthan 5 minutes

• Remove plug and the skillet isdishwasher safe

6125 - West Bend® PlatinumEditionTM 2-in-1 ReversibleGrill/Griddle

• Space-saving appliance quicklycooks meat on the grill side, orreverse and evenly cookpancakes on the griddle

• Removable parts are dishwashersafe

The 2011 West Bend® PlatinumEditionTM product line featuresimpressive heat-up performance,brushed stainless steel accents, andeasy clean up; together the linemeets the demands of busy cooks.Learn more about how to cookhealthy meals at home using WestBend® products online atwestbend.com . Cook up your familytraditions while enjoying this familyfavorite recipe:

SUCCESS RICE

WEST BEND® LAUNCHES NEW PLATINUM EDITION™ ELECTRIC KITCHEN APPLIANCES


Ingredients:2 bags Success® Rice (any

variety)2 Tbsp olive oil, divided1 lb boneless, skinless

chicken breasts, cut intosmall strips

¼ tsp salt¼ tsp black pepper1 pkg (16 oz.) broccoli

slaw½ cup carrots, cut in

matchstick strips2 Tbsp light soy sauce1 tspground ginger1 tspcayenne pepper½ tsp red pepper flakes,

optional¾ cup apricot preserves¼ cup water

Directions:Prepare rice according to

package directions.

Heat 1 tablespoon oil inlarge nonstick skillet overmedium-high heat. Lightlyseason chicken with salt andpepper and add to skillet.Sauté for 5 minutes, stirringoccasionally until cookedthrough. Remove and setaside; cover to keep warm.Heat remaining oil and addbroccoli slaw and carrots;sauté for 3 minutes. Pushvegetables aside and addsoy sauce, spices, preservesand water to skillet. Stir inchicken, bring to boil andsimmer to heat through.Serve over hot rice.

Sweet and SpicyApricot Chicken

Ingredients:6 center cut pork chops4 tablespoons vegetable oil4 tablespoons flour½ teaspoon iodized salt¼ teaspoon finely ground

pepper1/8 teaspoon paprika1/8 teaspoon granulated

garlic1 - 15 oz. can mandarin

oranges¼ cup honey1 lemon1 tablespoon Dijon mustard½ cup green onions, sliced

Directions:In a small bowl, combine theflour, salt, pepper, garlic, andpaprika. Pat the pork chopsdry with a paper towel.Preheat the West Bend®Platinum EditionTM Non-Stick

Electric Skillet to 375ºF andadd the oil. While the oil isheating, toss dredge the pork inthe seasoned flour. Place thepork chops in the skillet andsear until golden, about 3minutes. Turn the chops overand sear for about 2 moreminutes. Add the juice from thelemon and the mandarinoranges, honey, and Dijon.Reduce the heat to 200ºF andsimmer the chops in the saucefor 15 minutes. Garnish withthe mandarin orange and greenonion and simmer the chops inthe sauce for 15 minutes.

More details about the brand’s coreproduct line, from slow cookers,skillets and breadmakers tocoffeemakers, Stir Crazy® popcornmakers and ice shavers can be foundonline at westbend.com. ©/® WestBend - West Bend Housewares, LLC.

Gary’s Citrus-HoneyGlazed Pork ChopsServing Size: 6 Prep | Total Time: 30 min.|45 min.

taste of home 2011

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