Raphael Stevens

More stories

  • 75 Shares189 Views

    in Recipes

    3 Steps Toward a Healthier Heart

    By Family Features | ContributorAll aspects of health are important, but heart health is a crucial component of overall well-being. Heart disease is the leading cause of death among Americans but it doesn’t need to be – lifestyle choices play a key role in heart health and it’s never too soon to adopt healthful habits.  From exercising and getting proper sleep to healthy eating – including heart-friendly snacks like grapes – consider these simple steps.Eat RightAdopting a balanced and nutritious diet rich in fruits, vegetables, whole grains, lean proteins and healthy fats can impact heart health. As an easy, convenient, heart-healthy food, grapes are a perfect ingredient for a heart-friendly eating plan that includes recipes like Grape, Broccoli and Avocado Salad with Toasty Oat Topping. Savory broccoli slaw pairs with the delicate sweetness of crisp, juicy Grapes from California while the toasted oat topping provides a crunchy finish. Grapes are low in sodium and a good source of vitamin K, which promotes heart health, and contain 7% of the daily recommended intake of potassium, a nutrient critical to heart health. Grapes are a natural source of beneficial antioxidants and other polyphenols and help maintain healthy circulation by promoting the relaxation of blood vessels.In fact, according to a study published in the “Journal of Nutrition,” men with metabolic syndrome who consumed 1 1/2 cups of grapes every day showed reduced blood pressure, improved blood vessel function and a decrease in a key marker of inflammation.Women who consumed 1 1/4 cups of grapes every day as part of a separate study published in the “Journal of Nutrition” benefited from reduced blood triglyceride levels, LDL cholesterol levels, inflammatory proteins and other markers of heart disease.Get Quality SleepSleep is also critical for a healthy heart.  Most experts recommend 7-9 hours of sleep per night for adults. To help achieve that goal, create a bedtime routine by waking up and going to sleep at consistent times. Also ensure a comfortable sleep space by turning off electronics and setting the thermostat to a cozy temperature. ExerciseA regular exercise routine can have a positive impact on many areas of health. It can be especially beneficial for heart health by lowering blood pressure, reducing inflammation and aiding in maintaining a healthy weight. At least 150 minutes per week of moderate-intensity aerobic activity or 75 minutes of vigorous aerobic activity is recommended by the American Heart Association.  Fuel your workout and recovery with heart-healthy and hydrating foods such as grapes. Find more heart-healthy recipes at GrapesFromCalifornia.com.Grape, Broccoli and Avocado Salad with Toasty Oat ToppingPrep time: 30 minutesCook time: 5 minutesServings: 6 Toasted Oat Topping:1/2       tablespoon butter1/3       cup sliced almonds, coarsely chopped3          tablespoons steel-cut oats1/8       teaspoon seasoned salt1/4       teaspoon Italian herb seasoningDressing:6          tablespoons extra-virgin olive oil1/3       cup quartered red or green Grapes from California 1/4       cup wine vinegar1          tablespoon honey1/4       teaspoon sea saltfreshly ground pepper, to tasteSalad:1          bag (12 ounces) broccoli slaw2          cups lightly packed torn curly kale1 1/2    cups halved Grapes from California1/2       cup minced red onion1/3       cup chopped dried figsfreshly ground pepper, to taste1          large, firm but ripe avocado, dicedTo make toasted oat topping: In medium skillet over medium-low heat, cook butter, almonds, oats, salt and Italian herb seasoning about 5 minutes, or until lightly toasted and fragrant, stirring frequently.To make dressing: In small blender, puree olive oil, grapes, wine vinegar, honey, sea salt and pepper, to taste, until smooth.To make salad: In large bowl, mix broccoli slaw, kale, grapes, red onion and figs; season with pepper, to taste, and drizzle with dressing; toss well to coat. Add avocado and toss lightly. Transfer to six serving plates or bowls and sprinkle with toasted oat topping.Nutritional information per serving: 320 calories; 5 g protein; 29 g carbohydrates; 22 g fat (62% calories from fat); 3.5 g saturated fat (10% calories from saturated fat); 5 mg cholesterol; 160 mg sodium; 7 g fiber.Editor’s Note: This content is not intended to be a substitute for professional medical advice, diagnosis, or treatment, and does not constitute medical or other professional advice. More

  • 38 Shares149 Views

    in Recipes

    Honey Cake Recipe

    By Ruth Webber | MyJewishLearning.comThis honey cake represents not only tradition and renewal in the New Year, but the endurance of survivors. Holocaust survivor Ruth Webber crafts this dessert with rich ingredients like brandy, almonds and brewed coffee. This decadent honey cake will be your new Rosh Hashanah standard. This honey cake is an enduring and delicious recipe that continues to be passed on. Total Time: 1 hour 40 minutes Yield: 2 loaves 1xIngredients½ cup vegetable oil, plus more for greasing the pans1 ½ cups honey1 cup strong brewed coffee½ cup dried cherries, cut into small pieces*3 Tbsp brandy½ cup sliced almonds3 ½ cups + 1-2 tsp all-purpose flour1 ¼ cups packed brown sugar4 eggs1 tsp baking powder1 tsp baking soda¼ tsp salt¼ tsp ground cloves½ tsp ground ginger¼ tsp ground nutmeg1 tsp ground cinnamon1 Tbsp orange zest*Note: If you don’t have dried cherries, you use something else and improvise. InstructionsPreheat the oven to 325°F. Grease two 5-by-9-inch loaf pans and line them with wax paper, then grease the paper.In a saucepan, bring the honey and coffee to a boil; set aside to cool.Soak the dried cherries in the brandy for about 30 minutes, then drain. In a small bowl, mix the almonds and cherries with 1-2 tsp flour to coat (this prevents them from sinking to the bottom of the cake).In the bowl of an electric mixer, blend ½ cup oil, sugar and eggs. In a separate bowl, combine the remaining 3½ cups flour, baking powder, baking soda, salt, cloves, ginger, nutmeg and cinnamon. Stir the dry ingredients into the mixer alternately with the coffee mixture until smooth. Fold in the almond-cherry mixture and orange zest.Pour the batter into the prepared loaf pans and bake for 1 hour 10 minutes, or until a rich golden brown. Do not remove. Turn off the oven and leave the cakes in the oven to gradually cool for at least 10 minutes, to prevent them from caving.Continue the cooling for another 15 minutes out of the oven. Run a knife around the inside of the pan, then put a plate over the pan and flip it over. Slice and serve.This recipe is from “Honey Cake & Latkes: Recipes from the Old World by the Auschwitz-Birkenau Survivors.” More

  • 50 Shares129 Views

    in Recipes

    Game Day Appetizer Recipes

    By Family Features | ContributorBefore the end zone dances and sideline celebrations, settling in for a winning game day experience starts with delicious foods. Whether your football parties take place at home, in the backyard or right outside the stadium, kicking it off with savory appetizers can get the crowd on its feet.Keep your game plan simple this season and light up the scoreboard with fan favorites like dips and wings. These versions are both easy to prepare and can be enjoyed fresh or made in advance and kept warm or reheated to energize your fellow diehards.Visit Culinary.net to find more touchdown-worthy tailgate recipes.Add Savory Spice to Game Day CelebrationsPowering up for a successful game day starts with a pregame spread, and no tailgate or homegate is complete without a spicy dip that brings the heat.This Game Day Buffalo Chicken Dip is a perfect solution for firing up your crowd as it requires little preparation so you save precious time before kickoff. Whether you bake shortly before the game begins or make it ahead of time for a parking lot party, simply keep it warm and serve with chips or veggie sticks for a quick, shareable appetizer.Game Day Buffalo Chicken DipServings: 3-42          cups shredded chicken8          ounces cream cheese 1/2       cup sour cream1 1/2    cups sharp cheddar cheese, plus additional for topping, divided1/2       teaspoon onion powder1/2       teaspoon garlic powder1          heavy pinch dried dill1/2       cup hot sauce2          green onions, choppedblue cheese crumbleschips vegetable sticksHeat oven to 400 F. In bowl, mix shredded chicken, cream cheese, sour cream, 1 1/2 cups shredded cheese, onion powder, garlic powder and dried dill until combined. Add hot sauce; mix until combined.Transfer mixture from bowl to oven-safe dish. Top with additional shredded cheese, to taste.Bake until cheese is melted, approximately 15 minutes.Top with blue cheese crumbles and chopped green onion.Serve warm with chips and vegetable sticks.Score a Touchdown with a Game Day DipOne of the best ways to take tailgating to the next level this season is by making healthier versions of classic game day fare. For example, you can be the MVP of your game day gathering with a delicious, hall-of-fame-worthy appetizer. Call an audible by using fresh, easy and healthy ingredients to make it better for you and score extra points with family and friends.This Game Day Taco Dip takes fan-favorite flavors – beef, refried beans, salsa, guacamole, sour cream, cheese, tomatoes and black olives – and adds a twist with the Fresh Express Butter Supreme Salad kit. This tasty, colorful blend of green butter lettuce, red butter lettuce, radicchio and baby chard is available in the refrigerated produce department and is perfect for creating healthier versions of beloved tailgating dips, snacks, finger foods and more.Visit FreshExpress.com to discover more winning game day recipe ideas and find a retailer near you.Game Day Taco DipPrep time: 25 minutesCook time: 5 minutesServings: 121          pound ground beef1          package (1 ounce) taco seasoning1/4       cup water2          tablespoons minced cilantro1          can (16 ounces) refried beans, zesty salsa flavor1          jar (16 ounces) thick and chunky salsa, medium or hot2          cups guacamole1/2       cup sour cream3          packages (5 ounces each) Fresh Express Butter Supreme1 1/2    cups shredded sharp cheddar cheese1          cup tomatoes, chopped1          can (2 1/4 ounces) sliced black olives, drained1          package (14 ounces) tortilla chipsIn skillet over medium-high heat, cook beef 5 minutes, or until no longer pink. Sprinkle with taco seasoning; mix well. Add water; cook 2 minutes, or until water is absorbed. Transfer to bowl; cool to room temperature. Add cilantro; mix well.In 9-inch pie plate, evenly spread refried beans; top with seasoned ground beef and salsa. Add spoonfuls of guacamole across top of salsa then carefully spread to smooth.Place sour cream in small resealable bag; cut off corner. Pipe sour cream to create football shape on guacamole.Put pie plate in center of 15-by-18-inch tray. Arrange salad blend around pie plate. Top with cheddar cheese, tomatoes and olives. Serve with tortilla chips.Just Wing ItSkip the silverware at your next homegate and dive right in with a fan favorite that requires just your hands and a heap of napkins: wings.Whether you pick through your pieces or clean each wing to the bone, these Game Day Chicken Wings are perfect for eaters of all types. A simple flour-based coating keeps the recipe easy to make and baking in the oven means you can skip the messy fryer or firing up the grill. Cook until crispy then corral your party’s favorite dipping sauces from ranch and blue cheese to barbecue and more. Once your spread is served, it’s time to sit back and enjoy the game. Game Day Chicken WingsTotal time: 50 minutesServings: 41/2       cup butter, cubed1/3       cup flour2          teaspoons paprika1          teaspoon garlic powder1          teaspoon salt1          teaspoon black pepper10        chicken wingettes, thawed            dipping sauces (optional)            fresh parsley (optional)Preheat oven to 425 F.Line baking sheet with foil. Arrange butter cubes on foil.In medium bowl, combine flour, paprika, garlic powder, salt and pepper.Coat both sides of wings in flour mixture then evenly space among butter cubes on baking sheet. Bake wings 30 minutes.Turn wings over and bake 15 minutes, or until crispy and fully cooked.Serve with dipping sauces and sprinkle with fresh parsley, if desired. More

  • 100 Shares99 Views

    in Recipes

    Mixed Berry-Lime Smoothie Bowl with Banana and Granola

    Recipe courtesy of Safeway and Albertsons Total time: 10 minutesYield: 3 cups1          banana1/2       package (6 ounces) O Organics blackberries1/2       lime2          cups O Organics frozen mixed berries1          cup plain O Organics Greek yogurt4          fluid ounces O Organics whole milk1/8       cup O Organics honey1/4       teaspoon ground cinnamon2/3       cup O Organics granola of choiceWash and dry banana and blackberries.Peel and thinly slice banana; set aside.Zest and juice lime into blender. Add frozen mixed berries, yogurt, milk, honey and cinnamon. Blend on high speed until smooth, 1-2 minutes.To serve, divide smoothie between bowls and top with banana, blackberries and granola. More

  • 88 Shares179 Views

    in Recipes

    Ribeye Steak, Grape Tomato and Mushroom Kebabs

    Recipe courtesy of Safeway and AlbertsonsTotal time: 30 minutes2          cloves garlic1/2       small bunch Italian (flat-leaf) parsley1/4       cup O Organics extra-virgin olive oil1/8       cup red wine vinegar2          teaspoons O Organics Dijon mustard1/2       teaspoon salt1/2       teaspoon black pepper3/4       pound O Organics ribeye steak1/2       pint O Organics grape tomatoes1/4       pound O Organics white mushrooms            green pepper, sliced (optional) 1/2       medium red onion6          skewersPeel and mince garlic. Wash and dry parsley. Shave leaves off stems; discard stems and mince leaves.In large bowl, whisk minced garlic, half the minced parsley (reserve remainder for garnish), olive oil, vinegar, Dijon mustard, salt and pepper.Cut steak into cubes; transfer to marinade bowl and toss to coat.Wash tomatoes, mushrooms and green pepper. Halve mushrooms. Add tomatoes, mushrooms and green pepper to marinade. Peel onion and cut into chunks; add to marinade. Toss beef and vegetables until well coated.Heat grill pan, outdoor grill or skillet to medium-high heat.Thread steak and vegetables onto six skewers. Cook kebabs in batches until steak is browned and vegetables are tender, 3-5 minutes per side. Transfer to plate and repeat with remaining kebabs.To serve, plate kebabs and sprinkle with remaining minced parsley.  More

  • 125 Shares189 Views

    in Recipes

    3 Easy-to-Make Recipes to Fuel Kids Heading Back to School

    By Family Features | ContributorBetween morning routines, days spent in the classroom, extracurriculars and homework, it may seem like there’s never enough time in the day during the school year. However, making time for tasty meals and snacks doesn’t have to be another burden on jam-packed schedules.These quick recipes for a flavorful twist on a breakfast favorite, easy-to-make sliders featuring kid-friendly flavors and delightful treats to enjoy at the end of the day can help keep little learners (and older family members, too) fueled up and ready to tackle all the school year throws their way.Find more recipes to get you through busy back-to-school season at Culinary.net.Simple, Kid-Friendly SlidersFor those busy school nights when time is at a premium and you need to get a meal on the table quickly, these simple yet savory Pepperoni Pizza Sliders can be a perfect solution. A modified take on a kid favorite – pizza – they’re easy to make after work and extracurricular activities to steal a few moments of family time enjoying the cheesy pepperoni goodness before completing homework and beginning preparations for a new day.Pepperoni Pizza SlidersRecipe adapted from MilkMeansMore.org1          package slider rolls1/2       cup pizza sauce1/2       cup mini pepperoni1 1/2    cups shredded, low-moisture, part-skim mozzarella cheese1/4       cup butter, melted1          teaspoon parsley flakes1/2       teaspoon dried oregano1/2       teaspoon garlic powder1/2       cup shredded Parmesan cheese            nonstick cooking sprayHeat oven to 350 F.Keeping rolls connected, cut sheet of rolls horizontally, separating tops from bottoms. Place bottom halves of rolls in baking dish. Spread pizza sauce evenly over bottom halves. Sprinkle pepperoni over sauce. Sprinkle mozzarella over pepperoni and cover with top halves of rolls.Mix melted butter with parsley flakes, dried oregano, garlic powder and shredded Parmesan cheese. Spoon evenly over sliders.Cover baking dish with aluminum foil sprayed with nonstick cooking spray to keep cheese from sticking.Bake 20 minutes.Remove foil and bake additional 5-10 minutes, or until Parmesan is melted and golden brown.Cut sliders and serve immediately.A Fresh-Baked After-School SweetAfter a long day of learning or a tough homework assignment, many kids love a warm, chocolatey homemade cookie. Once your kiddos pack away the calculators and put their pencils down, serve up an ooey-gooey delight as a reward for all that hard work.These Brown Butter Chocolate Chip Cookies are ready in just 30 minutes and made with high-quality ingredients you can count on like C&H Dark Brown Sugar for that familiar homemade flavor.Find more sweet after-school desserts at chsugar.com.Brown Butter Chocolate Chip CookiesPrep time: 15 minutesCook time: 15 minutesYield: 18 cookies  1          cup (2 sticks) unsalted butter, softened2          cups all-purpose flour1          teaspoon baking powder1/2       teaspoon baking soda1/2       teaspoon salt1 1/4    cups C&H Dark Brown Sugar2          large eggs, at room temperature2          teaspoons pure vanilla extract1          cup chopped pecans, toasted1 1/2    cups semisweet chocolate chipsIn medium saucepan over medium heat, melt butter and cook until foaming and golden brown. Remove from heat and transfer to heatproof bowl. Place in refrigerator until solidified, about 45 minutes.In medium bowl, whisk flour, baking powder, baking soda and salt. Set aside.Once butter has solidified, remove from refrigerator. In bowl of electric stand mixer, using paddle attachment, beat butter and sugar at medium speed 2-3 minutes until light and fluffy. Add eggs, one at a time, and vanilla. Mix until combined. Scrape sides of bowl as needed. Reduce speed, add flour mixture and beat to combine. Add pecans and chocolate chips; mix at low speed until combined. Place dough in refrigerator and rest 30 minutes.Preheat oven to 350 F and line baking sheets with parchment paper. Using 2-ounce ice cream scoop, portion out dough on prepared baking sheets, spacing about 3 inches apart. Gently flatten dough balls using palm.Bake 13-15 minutes, or until golden brown. Allow cookies to cool on baking sheets 10 minutes then transfer to wire rack. Serve warm.A Traditional Breakfast with a TwistThe same bowl of cereal can get boring after eating it for breakfast day in and day out. You may find yourself looking for something new and exciting to start school day mornings on the right foot.Kids can be picky when it comes to breakfast foods, but this recipe for Sausage French Toast Roll-Ups is a quick and easy way to fill their bellies with a taste of several flavors they may already love. A sizzling sausage link wrapped with French toast, it combines a favorite breakfast protein and traditional deliciousness in one roll.Sausage French Toast Roll-UpsServings: 1212        sausage links2          eggs2/3       cup milk3          teaspoons almond extract1/2       teaspoon ground cinnamon6          bread slices, crust removed, cut in half3          tablespoons buttersyrupIn skillet, cook sausage links according to package directions. Set aside.In medium bowl, whisk eggs, milk, almond extract and cinnamon.Dip bread slice in egg mixture. Wrap bread slice around cooked sausage link, pressing seam to keep from unrolling. Repeat with remaining bread slices and sausage links.In large skillet over medium-high heat, melt butter. Place roll-ups in skillet, seam-sides down, and cook until all sides are browned, approximately 10 minutes.Drizzle with syrup. More

  • 63 Shares149 Views

    in Recipes

    Peanut Butter Ice Cream Sandwiches

    By Georgia Peanut Commission | Contributor When the sun is shining and you need to beat the heat, cool down with a little shade and a nutty, frozen treat. This kid-favorite is a childhood classic you can customize with favorite toppings, too.Made with the protein power of peanuts, these Peanut Butter Ice Cream Sandwiches are easy to prepare on hot days that call for a cold dessert. Just bake chocolate chip cookies, spread them with peanut butter, add a scoop of ice cream and roll in chopped peanuts, chocolate chips or toasted coconut for a sweet bite of perfection.With approximately 4,000 active peanut farmers, it’s likely your peanuts – often referred to as “nutrition in a nutshell” – came from Georgia, which produces 52% of the country’s supply.Visit GAPeanuts.com for more delicious dessert ideas.[embedded content]Peanut Butter Ice Cream SandwichesRecipe courtesy of Peanut Butter Lovers and the Georgia Peanut CommissionYield: 1224        fresh baked chocolate chip cookies (about 3 inches in diameter), cooled 1 1/2    cups creamy or crunchy peanut butter1 1/2    quarts vanilla ice cream, slightly softened            chopped peanuts, for topping (optional)mini chocolate chips, for topping (optional)toasted coconut, for topping (optional)On 12 cookies, top sides down, spread layer of peanut butter. Add one scoop of ice cream to each. Create sandwiches by topping with remaining cookies.Roll edges of ice cream in chopped peanuts, mini chocolate chips or toasted coconut, if desired. Place on baking sheet in freezer and freeze until firm.Serve slightly frozen. More

  • 63 Shares189 Views

    in Recipes

    Easy Honey Orange Tangerine Code

    This easy seafood meal will make the whole family smile! Mild cod fish is cooked in butter and topped with a bright and cheerful salsa made with fresh oranges, cilantro and red onion. Parents will love that it’s ready in under 30 minutes, and kids will enjoy the natural sweetness from Orange Tangerine Juicy Juice® 100% Juice, fresh oranges and a drizzle of honey.Total Time: 25 minutes.Active Time: 25 minutes.Makes 4 servings of 3 oz cod plus ⅓ cup salsa and about 1 tablespoon sauce per serving.Ingredients1 pound boneless skinless cod, cut into 4 portions¾ teaspoon coarse kosher salt plus a pinch, divided¼ teaspoon pepper2 tablespoons unsalted butter1 cup Orange Tangerine Juicy Juice® 100% Juice1 tablespoon honey2 oranges2 tablespoons chopped cilantro or parsley2 tablespoons finely chopped red onion3 to 8 dashes hot sauce, to taste, optionalPat cod filets dry with paper towel. Sprinkle ¾ teaspoon salt and ¼ teaspoon pepper all over the cod. Melt butter in a large skillet over medium-high heat. Add cod and cook without moving until the bottom is golden brown, 2 to 4 minutes. Carefully flip the filets over with a slotted spatula, and reduce heat to medium low. Allow fish to continue cooking until just barely cooked through and fish flakes when gently probed with a knife, 2 to 4 minutes longer depending on thickness.Remove the fish to a plate and tent with foil to keep warm. Add Orange Tangerine Juicy Juice® 100% Juice and honey to the skillet, increase heat to high and bring to a boil while scraping up any browned bits. Let boil, whisking occasionally until the juice is reduced to about ⅓ cup and has thick syrupy consistency, 5 to 8 minutes.Meanwhile, cut peel off orange. Chop orange into small chunks. Stir orange, cilantro, red onion, hot sauce and the remaining pinch salt in a small bowl.Place fish on four dinner plates, drizzle with the orange honey sauce and top with the orange salsa. More