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Show Thursday, September 9, 2004 DavisFood Davis County Clipper A8 memo VBake with simple one-dis- h meals the fall, In life v, busier than While families are likely to dine at home eat out, finding time for meal preparation is a challenge No wonder busy parents often want to make over their menus to spend less time in the h kitchen Research shows quick, healthy recipes are popular with todays parents working or According to a study from Food Technology Magazine , Americans are now demanding h and redefining dining So whats cooking this fall9 Homemade meals made simple using convenience products Making over dinner classics is a cinch with versatile, ingredients that, when combined, bring out a wonderful world of flavors For these reasons, turkey is growing in popularity In fact, according to the USDA Economic Research Service, Americans are increasing their consumption of turkey more rapidly than any other meat Plus, turkey is naturally lean and high in protein Turkey sausage adds new flavor, without the fat, to favorites such as piza or lentil soup Ground turkey enhances spaghetti sauce And what would these dinnertime favorites be without onions, another h makeover ingredient for recipes For a healthy focus on your fall meals, onions not only provide flavor they g have phytochemicals and nutrients Sodium-- , fat- - and cholesterd ol-free, onions are available in yellow, red and white varieties Caramelized or sauteed, onions are mild and sweet, fresh onions are bold and crisp For additional one dish recipes and cooking tips, visit www honey sucklewhite com and www omons-us- a org Tuscan Pizza With Caramelized Onions and Turkey Sausage 12 pound Honeysuckle one-dis- time-starv- 1 2 stay-at-ho- 1 Miite or Shady Brook Farms Sweet or Spicy Italian Sausage tablespoon olive or vegetable oil medium onions, thinly sliced green pepper, thinly sliced 1 1 Preheat oven to 425F Slice sausage crosswise into thin slices Place in skillet with oil and saute, turning once, about 3 minutes Remove from pan Add onion and pepper strips to pan and saute 10 minutes over medium heat until tender Spread pasta sauce on pizza crust Sprinkle with half the cheese Top with sausage and onion mixture Sprinkle with remaining cheese and oregano Bake about 20 minutes, until cheese is melted and crust is golden Makes 4 servings one-dis- re Chipotle Turkey Cutlets With Sweet Onion Charred Corn Salsa Quick and Easy Fettuccine Tlirkey-Onio- n 1 1 Salsa cups corn kernels cup chopped red onion 1 tablespoon olive oil 1 cup quartered cherry tomatoes 12 cup chopped fresh cilantro 1 lime, quartered 1 ho-hu- one-dis- Turkey pounds Honeysuckle White or Shady Brook Farms Turkey Breast Cutlets 2 teaspoons ground chipotle powder 1 tablespoon olive oil 12 cup chicken broth health-promotin- year-roun- fat-fre- e, Sources NPD Group Food Consulting Services Food Tethnolog Maame s Sloan State of Report What When and Where Americans Eat 2(XH Nutn facts update USDA Handbook 8 5 and research conducted in cooperation with USDA A likely red pepper, thinly sliced cups bottled pasta sauce prepared pizza crust (about 1 shredded mixed cheeses bag Oregano (optional) 1 m Salsa: Char corn in nonstick skillet over medium-hig- h heat, stirring often, about 3 minutes Add onion and oil to skillet and saute 2 minutes Add tomatoes and cilantro and saute minute Remove from heat, squeeze juice from lime over and mix May be made ahead and chilled, or made and served warm with turkey Makes cups Turkey: Sprinkle cutlets with chipotle powder Heat oil in large skillet over medium-hig- h heat Add turkey and saute, turning once, about 6 to 8 minutes or until cooked Add broth and quickly cook to heat through, spooning sauce over turkey to blend flavors If desired, portion turkey and sauce over bed of mixed salad greens Serve with salsa Makes 4 to 6 servings 1 2 pair According to the National Turkey Federation and the National Onion Association, Americans are consuming more turkey and onions Each American, on average, eats nearly 8 to 19 pounds of both per year1 They enhance flavors in a wide range of recipes, from casseroles to salads and from sandwiches to soups And, they can be prepared any way you like to cook Turkey is great on the grill or stovetop, or in the microwave, while onions can be peeled, sliced, diced or chunked to liven up any dish 1 Know your onions Store onions in a cool, dry ventilated not in the refrigerator Do not place store whole onions m plastic bags Lack of air movement reduces storage life. Chopped or sliced onions can be stored in a sealed container in your refrigerator for up to 7 days. One medium onion equals about 1 cup chopped 1 1 1 tablespoon olive oil pound Honeysuckle White or Shady Brook Farms Lean Ground Turkey cup chopped onion jar (25 to 26 ounces) tomato-bas- il pasta sauce fresh (9 ounces) package fettuccini, plain or spinach heat Heat oil in skillet over medium-hig- h Add turkey and onion and saute until turkey is no longer pink, about 5 minutes Add pasta sauce and heat, stirring often until mixture begins to bubble Meanwhile, drop pasta into boiling water and boil 3 min utes or as package directs Serve sauce over pasta Makes 4 servings Spicy Turkey Onion Lentil Soup 12 pound Honeysuckle W hite or Shady Brook Farms Hot Italian Turkey Sausage 1 large onion, chopped 1 tablespoon olive oil 1 box (32 ounces) chicken broth 12 cup dried lentils, rinsed 12 cup instant rice 1 can (14-1- 2 ounces) diced tomatoes cups halved baby carrots 2 teaspoons bottled dry minced garlic 2 cups water Cut sausage in half lengthwise and peel m off casing Combine sausage and onion in oiled skillet and saute over medium-hig- h heat until sausage is browned. Add broth, lentils, nee, tomatoes, carrots, garlic and water. Bring to boil, cover and simmer 30 minutes or until lentils and carrots are tender. Makes 4 to 6 servings |