TV5 Kitchen

Wellness: Lunch Box Ideas

Updated 1 year ago

Hannaford Dietician Mary Lavanway joined Carolyn Callahan with some healthy ideas for your lunch box.

 

The California Sandwich

Prep Time: 20 minutes

Servings: 4

Ingredients:

8 slices multigrain bread

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Kitchen Bytes with Abby: Cranberry Sauce

Updated 1 year ago

For this weeks Abby’s Kitchen Bytes, Abby Freethy, showed us how to make cranberry sauce. 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 abby@northwoodsgourmetgirl.com

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Maine Harvest Festival: Far East Cuisine

Updated 1 year ago

The Maine Harvest Festival will be in Bangor on Saturday, November 16th through Sunday, November 17th, 2013. The festival is being held at the Cross Insurance Center in Bangor from 10 am to 4 pm.

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The Maine Harvest Festival: Albie’s of Maine Original Barbecue Sauce and Marinade

Updated 1 year ago

The Maine Harvest Festival will be in Bangor on Saturday, November 16th through Sunday, November 17th, 2013. The festival is being held at the Cross Insurance Center in Bangor from 10 am to 4 pm.

Read more on The Maine Harvest Festival: Albie’s of Maine Original Barbecue Sauce and Marinade…


Maine Harvest Festival: Northwoods Gourmet Girl’s Cranberry Trifle Part Two

Updated 1 year ago

The Maine Harvest Festival will be in Bangor on Saturday, November 16th through Sunday, November 17th, 2013. The festival is being held at the Cross Insurance Center in Bangor from 10 am to 4 pm.

Read more on Maine Harvest Festival: Northwoods Gourmet Girl’s Cranberry Trifle Part Two…


Maine Harvest Festival: Northwoods Gourmet Girl’s Cranberry Trifle Part One

Updated 1 year ago

The Maine Harvest Festival will be in Bangor on Saturday, November 16th through Sunday, November 17th, 2013. The festival is being held at the Cross Insurance Center in Bangor from 10 am to 4 pm.

Read more on Maine Harvest Festival: Northwoods Gourmet Girl’s Cranberry Trifle Part One…


Abby’s Kitchen Bytes: Chicken Satay

Updated 1 year ago

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 abby@northwoodsgourmetgirl.com.

Read more on Abby’s Kitchen Bytes: Chicken Satay…


Cooking with Cathy: Panko Herb Crusted Lamb Chops

Updated 1 year ago

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:

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Cooking with Cathy: Roasted Delicata with Honey & Oregano

Updated 1 year ago

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:

Read more on Cooking with Cathy: Roasted Delicata with Honey & Oregano…


Healthy Halloween Snacks

Updated 1 year ago

Hannaford dietician Mary Lavanway talks about healthy halloween snacks.

Boo-nanas
Yields: 2 banana pops
Ingredients:
1 Dole® banana, halved
1 cup orange juice
1/2 cup shredded coconut
2 tablespoons raisins or chocolate chips
2 wooden popsicle sticks

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Wellness: Healthy Box Lunch & California Sandwich Recipe

Updated 1 year ago

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
Servings: 4
Ingredients:
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
Directions:
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

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Kitchen Bytes with Abby: Blueberry French Toast

Updated 1 year ago

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 abby@northwoodsgourmetgirl.com

Read more on Kitchen Bytes with Abby: Blueberry French Toast…


Eighth Annual Celebrity Dessert and Auction: Uno Chicago Grill

Updated 1 year ago

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.

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Eight Annual Celebrity Dessert and Auction: Frank’s Bake Shop

Updated 1 year ago

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.

Read more on Eight Annual Celebrity Dessert and Auction: Frank’s Bake Shop…


Wellness Wednesday: Rooting for Root Vegetables

Updated 1 year ago

Hannaford dietician Mary Lavanway talks about rooting for root veggies for Wellness Wednesday.

 

Beet and Walnut Salad
Servings: 4 (1 cup each)
Ingredients:
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
Directions:
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.

Read more on Wellness Wednesday: Rooting for Root Vegetables…


Cooking with Cathy: Pressure Cooker Chicken Soup

Updated 1 year ago

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

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Cooking with Cathy: Eggs Benedict

Updated 1 year ago

Eggs Benedict

Adapted from

The Culinary Institute of America – “Breakfast and Brunch Buffets”

Serves 4

 

8 slices Canadian bacon

8 poached eggs (recipe follows)

4 English muffins, split, toasted and buttered

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Kitchen Bytes with Abby Freethy: Flatbread

Updated 1 year ago

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 abby@northwoodsgourmetgirl.com

Read more on Kitchen Bytes with Abby Freethy: Flatbread…


Flatbread Pizza: Dill, smoked salmon & lemon-yogurt sauce

Updated 1 year ago

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

serves 4

Active Time:25 minutes

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Wellness: Homemade Salad Dressings

Updated 1 year ago

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
Directions:
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
Directions:
Mix all ingredients thoroughly. Chill before serving over tossed green salad.

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