Jan 8, 2014
Uncover exceptional flavor with Green Giant’s tasty new vegetables. Seasoned Steamers™ are naturally flavoured and steams in bag in the microwave in just minutes. Available in 11.3 oz. bags at Lindo’s stores in four delicious varieties, they’ll ask for seconds (and thirds).
HONEY ROASTED SWEET CORN
A blend of corn and peppers with a touch of honey.
MEDITERRANEAN BLEND
Potatoes, zucchini, and carrots with Mediterranean inspired seasonings.
BACKYARD GRILLED POTATOES
A seasoned blend of roasted potatoes, peppers and onions.
HONEY DIJON CARROTS
Carrots naturally flavoured with honey Dijon seasoning.
Jan 7, 2014
Panna Cotta is a simple, easy to make classic Italian dessert. This creamy custard is velvety smooth and when served with fresh strawberry coulis, Panna Cotta makes a sweet ending to any meal.
Ingredients:
- 1 1/2 cups milk;
- 1 (.25 ounce) envelope unflavored gelatin
- 1 1/2 cups whipping cream
- 1/4 cup white sugar
- 2 teaspoons vanilla extract
For the coulis:
- 1 quart fresh strawberries, quartered
- 2 teaspoons vanilla extract
- 1/4 cup sugar
- 1/4 cup water
Directions:
- Add the milk to a bowl and sprinkle the gelatin over the milk. Let mixture sit until the gelatin dissolves; about 5 minutes. Mix the cream and 1/4 cup sugar in a saucepan over medium heat. Stir until sugar dissolves.
- Stir in the gelatin mixture; cook and stir until the gelatin mixture is absorbed completely (about 3 minutes). Add the vanilla extract; stir and then remove mixture from heat. Pour the cream mixture into a bowl or individual molds; cover and chill for at least 4 hours.
To make the strawberry coulis: Add strawberries, 2 teaspoons vanilla extract, 1/4 cup sugar, and 1/4 cup water to a saucepan. Simmer over low heat; stirring and crushing the strawberries in the sauce until the sugar has dissolved completely and the sauce has thickened – about 10 minutes; then let it cool.
To serve: Remove chilled panna cotta from the refrigerator. Dip the bowl or molds of refrigerated panna cotta in warm water to loosen the custard. Unmold onto a serving plate and spoon the strawberry coulis over the panna cotta. Garnish with fresh berries if desired.
Jan 6, 2014
It’s simple to create a delicious Italian meal with Buitoni Riserva Ravioli – premium pasta pillows generously filled with enticing, all natural ingredients with no preservatives.
Buitoni® Riserva Chicken Marsala Ravioli
Generously filled with all natural white meat chicken, roasted portobello mushrooms & caramelized onions with Impastata Ricotta, aged Parmesan & Asiago cheeses accented with Marsala wine.
Buitoni® Riserva Shrimp Scampi Ravioli
Generously filled with succulent shrimp blended with custom Impastata Ricotta, Parmesan & Grana Padano cheeses accented with garlic and a hint of lemon.
Visit Buitoni’s website for delicious menu helping recipes and ideas.
Dec 30, 2013
Call it superstition, call it a crock, call it what you will, but every New Year’s millions of people the world-over eat foods traditionally thought to bring good luck throughout the coming year.
In Spain and Portugal, twelve grapes are eaten at the stroke of midnight. Each grape signifies each month of the year, while the grapes symbolize round coins and the sweetness of success. In many other countries eating any round-shaped fruit is customary – oranges, grapefruit, melons, etc.
In China, Japan, and other Asian countries, long noodles are eaten for good luck. The noodles signify longevity.
In Cuba, Spain, Portugal, Hungary, and Austria, anything pig goes. It is believed because pigs never naturally move backward, and they root with their snouts in a forward-moving motion, they symbolize moving forward, or progress if you will. If you don’t eat pork don’t worry – eating anything shaped like a pig will do. Some people fashion cute pigs out of marzipan or make cookies using pig-shaped cookie cutters.
Eating a whole fish is another good luck food. Leaving the head and tail intact to ensures a good year, from start to finish.
In Greece, a pomegranate is smashed on the floor in front of the door. The scattered seeds symbolize prosperity and good fortune. In Turkey, pomegranates represent good luck for many reasons. Their red colour symbolize life and fertility; their seeds represent prosperity, and their nutritional value represents health.
Eating greens – including kale, collards and cabbage on New Year’s Day is considered lucky in Southern U.S. states and many countries in Europe. Leafy greens resemble cash in colour and appearance. Eat up! Greens are healthy too!
Many people in the Southern American states consider black-eyed peas to be the harbinger of good luck on New Years because of their penny-like appearance and abundance. But, as many Bermudians will tell you, black-eyed peas are also a traditional favourite New Year’s food on ‘de rock’ too! Can you taste the Peas n’ Rice?
Said to be eaten for luck since the Roman times, Italians traditionally eat lentils on New Years Day. The coin-shaped legumes are considered lucky in both Brazil and Italy, and in Italy, a popular New Year’s meal in Italy is Cotechino con Lenticchie (green lentils with sausage).
Resembling gold in colour, cornbread is another New Year’s goody. We love cornbread anytime of the year, but bake up a batch for New Year’s – it’s the perfect side for Split Pea & Ham or our Lentil Soup. Try this deliciously moist and sweet cornbread recipe from allrecipes.com – Grandmother’s Buttermilk Cornbread. With a Five-Star Rating and thousands of reviews, this cornbread is worth baking!
Lentil Soup
Ingredients:
- 2 tablespoons olive oil
1 medium onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, chopped
1 (14 1/2-ounce) can diced tomatoes
16 oz. lentils (about 1-1/4 cups)
11 cups chicken broth (regular or low-sodium)
4 to 6 fresh thyme sprigs
2/3 cup elbow pasta
1 cup shredded Parmesan cheese
Salt and black pepper
Directions
- Heat olive oil in a large pot over medium heat. Add the onion, carrots, celery, garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes – including juice. Simmer about 8 minutes, stirring occasionally, just until the tomatoes begin to break down. Add the lentils and stir. Add the chicken broth and the thyme sprigs. Bring to a boil over high heat and then cover and simmer over low heat until the lentils are almost tender, about 30 minutes.
- Stir in the pasta. Simmer until the pasta is tender but al dente, about 8 minutes. Season with salt and pepper, to taste.
- To serve: ladle the soup into bowls and sprinkle with the Parmesan cheese.
Dec 30, 2013
Chef Peter’s Roasted Turkey Breast is an elegant dish for holiday entertaining. Wrapped with slices of pancetta or bacon, and stuffing studded with corn, apple and cranberries, this turkey breast is flavourful, moist and makes a beautiful presentation to the dinner table.
Recipe from Chef Peter Jovetic – host of Lindo’s Seasoned to Taste television series.
Ingredients:
25g butter
1 tbs olive oil
2 large onions, diced
140g pancetta cubes or bacon
50g cranberries
50g corn
4 garlic cloves
25g sage leaves
1 apple, diced
flat leaf parsley
100 g coarse white breadcrumbs
1 egg
1 turkey breast or crown
Directions:
Stuffing: Heat butter and oil in a large frying pan add sliced onion for 10 minutes. Tip into a bowl. Add the pancetta or bacon to the pan, fry for 5 minutes until golden. Add sage and lemon zest, stir in parsley. Tip into the bowl with the onions, corn, apple and cranberries; bind with breadcrumbs, egg and seasoning.
Turkey: Butter and season a sheet of turkey foil (50 x 60 cm), lay 5 long pieces of string on the foil like rungs of a ladder, layer the bacon over the middle of the foil on top of the string. Open out the butterflied breast of turkey on top of the bacon, skin side down. Season, press the stuffing along the middle of the turkey breast. Pull up the sides of the foil at one end, tuck in the short end, tie the string so that the stuffing is encased. Repeat with all the strings. Wrap the foil tightly, turn the foil over so that the bacon is on the top.
Heat oven to 350°F. Put the breast in a roasting pan and estimate 20 minutes to the pound. Use a thermometer so that the thickest part of the meat comes to 165°F.
Unwrap for the last 10 minutes to brown. Put joint on a board to rest covered for at least 10 minutes.
For the gravy, put the roasting pan on the hob, add a splash of wine and any juices. Reduce, then add stock and repeat, add cream and bubble to a slightly reduced sauce. Season to taste and stir.
Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies
As broadcast on VSB TV11 on December 24th, 2013
Dec 30, 2013
New Year’s Eve falls on a Tuesday this year, and in city plazas, town squares, public places all over the world, crowds will gather with ever-increasing jubilation, waiting for the signal, the bells, the strains of “Auld Lang Syne” – the advent of 2014.
It’s been said 2014 will be a new book and New Year’s Day the first page; Oprah Winfrey says it’s “another chance to get it right”. We ponder the concept and work on our sense of renewal, and end up feeling so grateful we’ve made it even this far!
