For this weeks Abby’s Kitchen Bytes, Abby Freethy, showed Joy how to make a holiday chocolate soup souffle. If you have any questions for Abby about this segment or you would like to know how to make the dish, you can email her at firstname.lastname@example.org.
Mary Lavanway was on for this week’s Wellness Wednesday with a quick and healthy appetizer for a holiday party
Warm Brie with Cranberry Chutney
Active Time: 15 minutes
Total Time: 30 minutes
This chutney-topped brie makes an easy and elegant holiday appetizer. The chutney can be made up to two days in advance and refrigerated; bring it to room temperature before baking the cheese
Mary Lavanway from Hannaford shares a recipe for Chicken Rice Soup.
1 Whole oven roasted rotisserie chicken
16 oz Brown Rice
1 Large onion
3 large carrots
1 Celery head- recipe requires only 3 stalks of celery
Better Than Bouillon Chicken Base (Reduced Sodium)
1 (15-ounce) can black beans, rinsed and drained
2 tablespoons olive oil
1 tablespoon fresh lime juice
2 teaspoons McCormick ground cumin
2 rectangular sheets soft whole wheat lavash bread or other wrap breads
4 ounces Cabot Chipotle Cheddar, Sharp Cheddar or 50 reduced fat Cheddar, grated* (about 1 cup)
1 package Fresh Express Baby Spinach
Tomato salsa (optional)
1. In bowl, mash beans, oil, lime juice and cumin into coarse puree with potato masher or fork.
2. Spread half of mixture over each lavash/wrap. Layer with some baby spinach. Sprinkle with cheese. Starting with wide side, roll up tightly
3. Wrap in plastic wrap and refrigerate until ready to serve. As needed, cut off 1-inch slices. Place cut-side-down on plate and microwave just until warm, about 10-20 seconds for 4 spirals. Serve with tomato salsa for dipping if desired.
Makes 24 spirals
Nutrition Analysis : Calories 50,Total Fat 3g,Saturated Fat 1g,Cholesterol 5mg,
Sodium 105mg, Carbohydrates 5g, Dietary Fiber 1g, Protein 3g, Calcium 40mg
*Nutrition analysis for Cabot Seriously Sharp Cheddar.
For this weeks Abby’s Kitchen Bytes, Abby Freethy, showed Joy how to get creative in baking apples. If you have any questions for Abby about this segment or you would like to know how to bake with apples, you can email her at email@example.com.
Mary Lavanway from Hannaford shares a recipe for Roasted Delicata Squash with Walnuts, dried Cranberries and Cheese
1-2 small-medium size delicata squash
olive oil for brushing cut squash
chopped walnuts (roasted if you like, see below)
dries cranberries (flavored ones like, cherry or pomegranate, if you like)
Cabot Alpine Cheddar Cheese, shredded
Mary Lavanway was i n for this week’s Wellness Wednesday, making a Hearty Spinach and Bean Soup, to warm us up this winter and to keep us healthy.
Below you will find the recipe for the Hearty Spinach and Bean Soup:
Mary Lavanway from Hannaford shares a recipe for Honey-Glazed Pear Upside Down Cake
Prep Time: 15 minutes
Cook Time: 45 minutes
2 tablespoons + 1/2 cup I Can’t Believe It’s Not Butter!® Spread divided
1/4 cup honey
2 teaspoons lemon juice
3 Bosc pears, peeled, quartered, cored and thinly sliced
1/8 teaspoon McCormick® Thyme Leaves, crushed
1 cup sugar
1 tablespoon grated lemon peel
1 cup all-purpose flour
1. Preheat oven to 350°. Spray 9-inch nonstick cake pan with cooking spray; set aside.
2. Cook 2 tablespoons I Can’t Believe It’s Not Butter!®, honey and lemon juice in 12-inch nonstick skillet over mediumhigh
heat, stirring constantly, 4 minutes or until dark golden brown. Add pears and thyme and cook, stirring
frequently, 7 minutes or until pears are golden and coated with sauce. Turn into prepared cake pan; set aside.
3. Combine sugar with lemon peel with wire whisk in medium bowl. Whisk in eggs, then flour just until combined.
Microwave remaining 1/2 cup (8 tablespoons) I Can’t Believe It’s Not Butter!® in small microwave-safe bowl at HIGH
for 15 seconds or until melted. Whisk into flour mixture, then pour over pears.
4. Bake 35 minutes or until top of cake is golden and toothpick inserted in center comes out clean.
Cool 15 minutes on wire rack. Run knife around edge of cake to loosen. Invert cake onto serving plate.
Source: Recipe adapted from I Can’t Believe It’s Not Butter! (icantbelieveitsnotbutter.com/recipes)>
For this weeks Abby’s Kitchen Bytes, Abby Freethy, showed Wayne how to make a quick, but delicious meal out of just a baked potato and some leftovers found around the house. If you have any questions for Abby about this segment or you would like to know how to make the dish, you can email her at firstname.lastname@example.org.
Peter Merritt was in the studio Wednesday for this week’s Senior Spotlight. This week, Peter sat down with Joy to go over some safety cooking tips to keep in mind when you are prepping the turkey for Thanksgiving dinner.
Mary Lavanway was in for this week’s Wellness Wednesday to make a Thanksgiving dessert that’s healthy as well.
Below you will find the recipe that Mary made on today’s Wellness Wednesday.
Mary Lavanway from Hannaford shares a hearty winter meal. This beef stew has plenty of herbs and tender vegetables. It also makes great leftovers.
Active Time:25 minutes
Total Time: 4 to 6 hours (using a slow cooker)
For this weeks Abby’s Kitchen Bytes, Abby Freethy, showed Wayne how to make homemade bacon croutons. If you have any questions for Abby about this segment or you would like to know how to make the dish, you can email her at email@example.com.
Mary Lavanway from Hannaford show us how to make Grain-Free Chiquita Banana Loaf
Prep Time: 10 minutes
Total Time: 1 hour
3 large Chiquita bananas
3 large Eggs
¼ cup Coconut oil (melted)
1 Tbsp Vanilla extract
2 cups Almond meal
2 Tbsp Coconut flour
1 tsp Baking soda
¼ tsp Salt
½ cup chopped Walnuts (optional)
Kitchen Bytes’ star Abby Freethy, the Northwoods Gourmet Girl, was on the kitchen set Friday with her past mentor Katherine Polenz, a professor at the Culinary Institute of America, talking about the upcoming Maine Harvest Festival in Bangor this weekend. Abby and Katherine will both be featured in the Harvest Festival and came on the TV-5 Morning Show to give Wayne and Joy a taste of some of the things they may see there.
Mary Lavanway was on the Noon newscast showing us some fun and healthy treats just in time for Halloween.
Below you will find the recipes that Mary made on the show today plus a bonus recipe she did not make on the show, which is also Halloween themed:
For this week Kitchen Bytes, Abby Freethy showed Joy how to make a fresh and organic butternut squash soup. If you have any questions for Abby about this segment or you would like to know how to make the dish, you can email her at firstname.lastname@example.org.
Lacey Joseph and Luke Duplessis from Boomhouse Restaurant in Old Town were in the kitchen with Todd Friday morning, talking about the 9th Annual Celebrity Dessert and Auction, and teaching him how to make their maple bacon cheesecake, which will be featured at the dessert galla.
Julie Bartlett from Frank’s Bake Shop was in the kitchen Thursday morning, talking to Joy about the 9th Annual Celebrity Dessert and Auction, and teaching her how to make lemon tarts, which she will be featuring at the dessert galla.
Mary Lavanway was in for this week’s Wellness Wednesday to talk about how October is Celiac Awareness month and how to eat Gluten free.
You can find the recipe for the Pumpkin and White Bean Turkey Chili that Mary prepared on the show below: