For this weeks Abby’s Kitchen Bytes, Abby Freethy, made Chicken Satay. If you have any questions for Abby about this segment or you would like to know how to make this dish, you can email her at email@example.com.
Cathy Speronis was in for this month’s Cooking with Cathy. She made Mediterranean dishes. The second dish Cathy made was Panko Herb Crusted Lamb Chops. Cathy didn’t make this on air but she mentioned it as another side dish to go a long with the meal she made, Fasolakia-Greek Green Beans. You can find the recipes below:
Cathy Speronis was in for this month’s Cooking with Cathy. She made Mediterranean dishes. The first one dish Cathy made was Roasted Delicata with Honey & Oregano. You can find the recipe below:
Hannaford dietician Mary Lavanway talks about healthy halloween snacks.
Yields: 2 banana pops
1 Dole® banana, halved
1 cup orange juice
1/2 cup shredded coconut
2 tablespoons raisins or chocolate chips
2 wooden popsicle sticks
Hannaford Dietician Mary Lavanway joined Carolyn Callahan on TV5 with a couple ideas for a healthy box lunch.
The California Sandwich
Prep Time: 20 minutes
8 slices multigrain bread
2 avocados, peeled, pitted, halved and cut into wedges
8 slices Cabot® Sharp Light Cheddar Cheese (1 oz. slices)
1 cup fresh alfalfa sprouts
1 large tomato, cored and thinly sliced into 8 pieces
1/4 teaspoon McCormick® Pure Ground Black Pepper
1. Place a slice of bread on each of four plates.
2. Top each slice with a quarter of the avocado slices, 2 slices of cheese,
a quarter of the alfalfa sprouts, and 2 tomato slices.
3. Sprinkle with pepper and top with remaining bread slices.
Serve within one hour.
Source: Hannaford fresh Magazine, July-August 2008
For this weeks Abby’s Kitchen Bytes, Abby Freethy, showed us how to make Blueberry French Toast. If you have any questions for Abby about this segment or you would like to know how to make this dish, you can email her at firstname.lastname@example.org
A chef from Uno Chicago Grill, was in to tell us about the upcoming Eighth Annual Celebrity Dessert and Auction to benefit Hospice of Eastern Maine and Pathfinders: Support for Grieving Children and to show us a sample of the desserts they will have at the auction.
Julie Bartlett, from Frank’s Bake Shop, was in to tell us about the upcoming Eighth Annual Celebrity Dessert and Auction to benefit Hospice of Eastern Maine and Pathfinders: Support for Grieving Children and to show us a sample of the desserts they will have at the auction.
Hannaford dietician Mary Lavanway talks about rooting for root veggies for Wellness Wednesday.
Beet and Walnut Salad
Servings: 4 (1 cup each)
4 (2″-3″ dia.) beets, unpeeled, scrubbed, all but an inch of tops removed, or 1 (8.25 oz.) can Hannaford® Sliced Beets,
drained and cut into strips
1 tablespoon olive oil (if using fresh beets)
1 package Fresh Express® 50/50 Mix®
1/2 cup chopped walnuts, toasted if desired
2 tablespoons McCormick® Minced Onions
Wish-Bone® Balsamic Vinaigrette Dressing, to taste
1/2 cup Taste of Inspirations® Crumbled Goat Cheese
1. Preheat oven to 400°F. Toss fresh beets with 1 tablespoon oil in 11 x 7-inch metal baking pan.
Roast beets until tender, about 1 hour and 10 minutes.
2. Cool beets; peel and cut into 1/2-inch wedges. Bring to room temperature before continuing.
Or if using canned beets, drain and cut into strips.
3. Mix greens, walnuts, minced onions and dressing in large bowl; toss. Divide among plates.
Arrange beets around greens; sprinkle with goat cheese and enjoy.
Source: Recipe adapted from epicurious.com
Let’s Root for Root Vegetables!
Did you know root vegetables were an essential part of the diet during the early evolution
of humankind, about 5 million years ago? In the less distant past, American colonists
depended on root vegetables because they could be stored for months in the harsh
New England winters.
Pressure Cooker Chicken Soup
One 3 1/2 to 4 lb. chicken
1 small onion halved
1 medium carrot, quartered
1 medium stick of celery
3 sprigs parsley
2 egg whites, lightly beaten
The Culinary Institute of America – “Breakfast and Brunch Buffets”
8 slices Canadian bacon
8 poached eggs (recipe follows)
4 English muffins, split, toasted and buttered
For this weeks Abby’s Kitchen Bytes, Abby Freethy, showed us how to make homemade flatbread. If you have any questions for Abby about this segment or you would like to know how to make this dish, you can email her at email@example.com
Hannaford dietician Mary Lavanway shares some ideas for pizza using: Flatbread with Dill, smoked salmon, and lemon-yogurt sauce.
Flatbread with Dill, Smoked Salmon, and Lemon-Yogurt Sauce
Active Time:25 minutes
Hannaford Dietician Mary Lavanway joined Carolyn Callahan on TV5 News at 5 with recipes for homemade salad dressings.
Creamy Avocado Salad Dressing
1 cup Hellmann’s® Canola Cholesterol Free Mayonnaise
1 ripe avocado, mashed
1 tablespoon lime juice
1 tablespoon milk (optional)
1 clove garlic, chopped
McCormick® Sea Salt Grinder and Coarsely Ground Black Pepper, to taste
In small bowl, combine all ingredients and season with salt and pepper.
Serve over salad greens or use as a dipping sauce with your favorite veggies.
Delicious Creamy Salad Dressing
3/4 cup Dannon® Oikos® Plain Greek Nonfat Yogurt
1/4 cup Hellmann’s® Mayonnaise Dressing with Olive Oil
1/2 teaspoon McCormick® Ground Mustard
1/4 teaspoon salt
1/2 teaspoon horseradish
1/2 teaspoon McCormick® Paprika
Minced garlic, to taste
1/2 teaspoon McCormick® Dill Weed
2 teaspoons onion, finely chopped
2 tablespoons fresh lemon juice
Mix all ingredients thoroughly. Chill before serving over tossed green salad.
Hannaford dietician Mary Lavanway talks about healthy ideas for tailgating.
Southwestern Layered Bean Dip:
12 servings, about ½ cup each. Active time : 20 minutes. Total time: 20 minutes.
For this weeks Abby’s Kitchen Bytes, Abby Freethy, made Blueberry Cobbler. If you have any questions for Abby about this segment or you would like to know how to make this dish, you can email her at firstname.lastname@example.org
Pecan Ice Cream PieIngredientsFor the Crust:1 package Honey Graham Crackers (9 crackers), crushed2 Tbsp. granulated sugar2 Tbsp. packed dark brown sugarPinch of salt3/4 cup pecan pieces4 Tbsp. unsalted butter, melted2 tsp. waterFor the filling:1 1/2 cups pecan pieces3 Tbsp. granulated sugar3 Tbsp. packed dark brown sugarPinch of salt1 egg white1 quart vanilla ice cream, slightly softenedDirectionsPreheat oven to 375° F placing racks in middle and bottom third.Prepare the crust – In the bowl of a food processor combine the graham crackers, sugars, salt and pecan pieces. Pulse until finely chopped. Pour into a large bowl. Add the melted butter and water stirring until well combined. Pour into a 10″ pie dish and pressed up the sides and along the bottom to make a uniform crust: set aside.In the now empty bowl combine the following filling ingredients: pecan pieces, sugars and salt. Add the egg white and toss with a fork until all of the pecan pieces are well coated. Place onto a parchment lined cookie sheet.Place the crust into the oven on the middle rack and the candied nuts onto the lower third rack. Bake for 10 minutes until crust is golden brown and nuts are bubbly.Remove crust and candied nuts. Immediately take a fork and stir the candied nuts transferring them to a plate. Cool both the crust and nuts completely.In a large bowl combine the softened ice cream with 2/3 of the candied nuts, reserving about ½ cup for garnishing. Place the pecan ice cream into the crust and smooth the top. Freeze for about 4 hours or overnight.For ease of cutting, place the pie into the refrigerator for about 15 minutes. Garnish with the reserved candied nuts and serve.
Grilled PizzaIngredientsPizza dough—pre-made from local grocer’s/ Hannaford’s/ Shop & Shop5- Roma Tomatoes Diced Small3- Med. Garlic Cloves MincedSalt to TastePepper to TasteToss all together. Set aside and let sit while you prepared the other ingredients.1- Small Package of Baby Bella Mushrooms Sliced1/2- Red Pepper Diced Small1 Cup Fresh Spinach Chopped Lightly 2 Balls of Fresh Mozzarella GratedFresh Chopped Basil to TasteHOW TO GRILLPreheat your Grill to a med. heat. Make sure your grill grates are clean.On a well floured surface, stretch and roll out your favorite type of pizza dough to about a 1/2 inch thick.Have all of ingredients ready and together. Bring everything that you will need to the grill with you. This does not take long and you do not want to leave your grill.Spray your grill with non stick spray (Pam works great).Lay the dough on the grill and poke with a fork to prevent large bubbles.Close lid and let cook for 3 minutes. Check often to make sure it is not burning. Every grill cooks differently.After dough is lightly cooked and looks crispy, use a spatula and a fork to flip the dough over.Top your pizza with the tomato mixture and spread evenly. Then add spinach, peppers, basil, mushrooms, and cheese.Close grill and turn heat to low.Let cook until cheese is melted, about 5 minutes.Carefully remove the pizza from the grill. Cut, serve and enjoy.You can enjoy any sauce and toppings you like on your pizza following the same basic method.
Grilled Nectarines with Peach Brandy Sauce and Sweetened Sour Cream Ingredients8 firm nectarines, halved and pittedVegetable oil8 oz. sour cream3 Tbsp. granulated sugar1/8 tsp. vanilla extract1/2 cup peach preserves2 Tbsp. brandy1/2 tsp. lemon juice1/4 cup toasted slivered almonds DirectionsHeat the grill. Brush the cut sides of the nectarines with oil and place on the grill, cut-sides down. Grill until caramelized, about 5 minutes. While the nectarines are grilling combine the sour cream, granulated sugar and vanilla extract in a small bowl: set aside. Turn the nectarine halves over and grill for an additional 1 to 2 minutes until almost soft. Place the grilled nectarine halves on a platter, cut-side up. Place the peach preserves and brandy in a sauté pan. Flambé until the alcohol is burned off. Stir in the lemon juice. Spoon a tablespoon of the brandy peach sauce over the top of each nectarine halve then spoon a tablespoon of the sour cream mixture over each. Garnish with toasted slivered almonds and serve immediately.
Big Bacon Unit 2This is a take on wilted salads with a remembrance of Pennsylvania Dutch Hot bacon dressing from Shankweilers Restaurant in Fogelsville PA, back in the day. Ingredients:4oz coarse cut quality bacon. We use North Country Smoke House from Massachusetts. 2 boiled potatoes (reds in this case) quartered. ¼ cup diced Backyard Beauty tomatoes ¼ cup red onion sliced 2tbs coarsely grated Romano or Parmesan3oz Fiore EVOO oil2oz Fiore Balsamic Vinegar1 clove garlic minced3 cups mixed salad greens. Local when they are here! A more rugged green like baby kale, chard or spinach in the mix is a good idea. Method: Place all ingredients in a heat resistant bowl EXCEPT the bacon, potatoes, cheese and 2 oz of the Fiore Olive oil. In a fry pan of your choice, on medium heat place the bacon, potatoes and 2 oz of that Fiore Olive oil. Sautee to crisp & render some of that deelish fat out of the bacon & heat potatoes, browning the potatoes is ok but not necessary. When the bacon is crisped (not too much, we want it chewy, not brittle) CAREFULLY pour the entire contents into the bowl of salad mix. Toss your salad, plate, top with the cheese: add the rest of the oil and VOLIA. Enjoy this with a Fryes Leap IPA from Sebago or powerful red wine.