Today’s pick is Broadside Wine. You may be familiar with the instantly recognizable label designs, as well as their reliably delicious flavors. The TasteTV wine reviewers recommend the following three as ones that combine great value with an attractive price.
As many people spend more time at home, there are plenty of creative ways to make sure the persons in your life feel appreciated and extra loved every day, even if you can’t celebrate in person.
Bring a smile to their faces by sending a recipe package that includes a card, fresh flowers and all the fixings for Martinelli’s Blush 75 Mocktail.
Martinelli’s Sparkling Blush is made from U.S.-grown fresh apples with a hint of raspberry juice, and has a festive pink tint.
Try this tasty mocktail recipe from blogger Meghan Yager at Cake N Knife that uses ingredients that may already be in your house or can easily be found at the local store (or online).
Serves 4
Build each mocktail in a champagne flute or any other pretty glass. Start by adding ¾ oz fresh lemon juice and ¼ oz simple syrup to each glass. Stir to combine.
Top each with 4 oz Martinelli’s Sparkling Blush. Garnish with lemon rind and serve.
For more delicious recipes visit the Martinelli’s website.
Family-owned and operated, S. Martinelli & Company has been producing Gold Medal premium quality sparkling cider and apple juice for over 150 years in Watsonville, Calif. Martinelli’s products are 100% juice, made from U.S. grown fresh apples and contain no added sweeteners or chemical preservatives. Its apple-shaped glass and champagne style bottles are iconic hallmarks of the brand. The company is led by fourth generation family member and Chairman, John Martinelli.
For more information visit martinellis.com.
Working from home or staying indoors makes it challenge to stay healthy. Chef Richard Ingraham has a brownie recipe using black beans that is both tasty and good for your wellness.
Author of the cookbook Eating Well to Win, Chef Ingraham is well known among celebrities and athletes. He is Gabrielle Union and Dwyane Wade’s personal cook, and his celebrity clientele of entertainers and top athletes in the NBA, MLB and NFL are part of his Chef RLI network of private chefs who help athletes reach their peak performance through nutrition.
Says Chef Ingraham, “One thing that I’ve tried to do with my clients was to give them foods that they were used to but make them a little healthier. I had a client that challenged me all the time to see if I could make a healthier version of the items he’d pick. One day he called me up and really wanted me to make him a dessert that he wouldn’t feel guilty about eating and it just so happens that he loved chocolate. So, I made him these brownies (without the toffee of course) and they were a hit! With or without the toffee I’m sure you will enjoy!”
For the brownies
Method for brownies
1. Preheat your oven to 350 degrees .
2. Grease a 9 by 9-inch square baking pan.
3. Using a blender or food processor , puree the beans with the canola oil.
4.Next add the eggs,special dark cocoa, maple syrup, espresso , and vanilla.
5.Melt the chocolate chips and add to the blender or food processor.
6. Blend on medium-high until smooth.
7.In a small bowl, whisk together the flour, baking powder, and salt.
8.Add the flour mixture to the blender/food processor and pulse until just incorporated.
9. Stir in the chocolate pieces and pour the brownie mixture into your prepared pan.
10.Heres the best part! Top the brownie mixture with the toffee.You can take a tooth pick and swirl the toffee into the brownies if you like.
11. Bake until the surface looks dull around the edges and a toothpick inserted in the middle comes out with just a few crumbs.
12. Let brownies cool at least before cutting and removing from the pan. I know it’ going to be hard to wait but trust me it’s worth the wait.
Working from home doesn’t mean your food needs to be boring. Spice it up with these two great taco recipes from Sara Haas’ cookbook, Taco! Taco! Taco!
Taco! Taco! Taco! features 100 savory and sweet taco recipes that are as easy to prepare as they are to love with options for omnivores as well as vegetarians and vegans alike.
Servings: 6 to 8 (Makes About 4 Cups Cooked Pork)
Ingredients
For the pork:
For the tacos:
12 (6-inch) corn tortillas, warmed
Toppings: shredded lettuce, such as romaine, shredded red or green cabbage, thinly sliced radish, crumbled cotija cheese, sliced or diced avocado
Directions
To make the sauce, start by setting a large skillet over medium heat and add the oil. Once hot, add the onion and tomatoes and cook, stirring frequently, for 5 minutes. Add the tomatillo salsa and garlic, cook 1 more minute. Stir in the chipotle and adobo and remove from the heat. Allow to cool slightly, then transfer to a blender along with the broth or water and carefully puree until smooth (alternatively, you can use an immersion blender to puree). Place pork in the bottom of a 5- to 6-quart slow cooker. Pour pureed sauce over the pork, then cover with a lid and cook on low for 8 to 9 hours. After the pork has been cooked, use two forks to shred the pork (this can be done inside the slow cooker). Toss with the sauce and cook an additional 10 to 15 minutes to meld flavors. Season to taste with salt and pepper. To make the tacos, serve pork in warmed tortillas topped with toppings of your choice such as shredded lettuce, shredded cabbage, thinly sliced radish, and cotija cheese.
Servings: 4
Ingredients
For the marinade:
For the tacos:
Directions
To make the marinade, add the first 8 ingredients to a medium bowl and whisk to combine. Reserve ½ cup. Transfer the remaining marinade to a gallon-size, sealable plastic bag. Add the beef, press out any excess air from the bag, then seal and turn to coat. Marinate for at least hours and up to 12 hours in the refrigerator. Preheat the grill to medium-high heat or set a grill pan over medium-high heat. If using the grill, clean the grill grates and brush them with oil. If using a grill pan, coat pan lightly with oil. Remove beef from the marinade and pat dry; discard the marinade. Thread beef onto soaked skewers then grill 2 to 3 minutes on each side, or until desired degree of doneness. Remove beef from skewers and serve family style with warmed tortillas, shredded lettuce, shredded carrots, and kimchi. Use extra reserved marinade for serving.
Notes: This recipe can also be prepared without using skewers—the skewers simply make it easier to handle the beef while it’s on the hot grill. To make slicing the beef easier, freeze it for at least 1 hour and up to 2 hours.
Sara Haas, RDN, is a food and nutrition expert with formal training in the culinary arts. She works as a freelance writer, recipe developer, media authority, public speaker and consultant dietitian/chef. Sara is a former culinary and nutrition instructor and served as a National Academy of Nutrition and Dietetics Media Spokesperson. Sara has been featured in Eating Well Magazine, Shape Magazine, Parents Magazine, U.S.A. Today, The Wall Street Journal, The Huffington Post, Epicurious, BabyCenter, O Magazine and Today’s Dietitian Magazine. Sara also shares her love of food and nutrition on her website, SaraHaasRDN.com and on Instagram (@cookinRD) where she posts recipes, as well as nutrition and cooking tips.
TACO! TACO! TACO!
Written by Sara Haas
Foreword by Bryan Roof
978-1-57826-752-1, $20.00 paperback
978-1-57826-753-8, $12.99 eBook
Published by Hatherleigh Press.
Distributed through Penguin Random House.
Available wherever books are sold.
www.hatherleighpress.com
Having to stay indoors and work at home can be tough on a family—but with the right recipes, you can turn every mealtime into delicious healthy eating.
The Peanut Institute has offered two of their favorite easy, nutritious, peanut-powered recipes to help deliver work at home-pleasing dishes that can also please any budget.
Nutrition scientist Dr. Samara Sterling recommends building meals around foods that help support a strong immune system.
“Whole grains, nuts, beans, fruits and vegetables are nutrient dense so finding ways to integrate them into a daily diet is important,” says Sterling. “They are also versatile ingredients that can be used in a variety of recipes or to round out a meal.”
Peanuts and peanut butter are another nutritional staple since they’re packed with nutrients and can be incorporated into either sweet or savory dishes.
Peanuts are known as a superfood because they deliver significant nutritional value in a small amount. Just one serving packs seven grams of protein, 19 vitamins and minerals, fiber and heart-healthy fats. One serving of peanuts is an ounce or approximately 35 peanuts and a serving of peanut butter is two tablespoons.
8 Servings
This quick and easy recipe is sure to become a weeknight favorite!
Drizzle the oil of your choice in a large skillet set over medium-high heat. Add the diced chicken to the pan, and then pour the soy sauce over top.
Sauté for about 10-12 minutes, until the chicken is fully cooked.
Stir 3/4 cup of the peanut sauce into the chicken, and continue to cook until the sauce is warmed through.
Serve with brown rice and colorful sliced veggies. Garnish with chopped unsalted roasted peanuts, as desired.
Measure the peanut butter, sweet red chili sauce, apple cider vinegar, soy sauce, and honey out into a small glass bowl. Whisk together until blended smoothly.
Thin with hot water to desired consistency — less water for a thicker dip, more water for a thinner dressing. Garnish with chopped unsalted roasted peanuts. Toss coleslaw mix with the dressing, top with peanuts and parsley. Serve cold.
Serves 1
These quesadillas are healthful enough to serve as lunch—and luscious enough to eat for dessert!
Place a tortilla on a work surface. Combine the peanut butter and cinnamon in a bowl. Spread half of the peanut butter over the tortilla. Arrange half of the strawberries over the half of the tortilla closest to you. Fold the top half of the tortilla over the strawberries to form a semi circle. Repeat with the remaining ingredients.
Heat a large nonstick skillet over medium-low. Add the quesadillas and cook, turning once, until lightly browned and heated through, about 6-8 minutes. Transfer to a cutting board, let stand 2 minutes then cut each into thirds.
The Peanut Institute is a non-profit organization supporting nutrition research and developing educational programs to encourage healthful lifestyles that include peanuts and peanut products.
The Peanut Institute pursues its mission through research programs, educational initiatives, and the promotion of healthful lifestyles to consumers of all ages. As an independent forum, The Peanut Institute is uniquely positioned to work with all segments of the food industry, the research community, academia, consumer organizations, and governmental institutions.
TasteTV editors love to find great food & drink. They search around the world for places and creators to recommend.
Here are 4 tasty picks from San Francisco (most deliver food too):