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Feather River Bulletin
Quincy, California
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January 27, 2010     Feather River Bulletin
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January 27, 2010
 

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141~ Wednesday, Jan. 27, 2010 Bulletin, Record, Progressive, Reporter Make your favorite sport spectating snacks veggie-licious FAMILY FEATURES Every winter, football fans come together for the viewing party of the season. This year, as you prepare to host a hungr3, crowd for the big game, intercept unhealthy appetizers and lighten up your l~avorite game-watching dishes by infusing vegetables. Jodie Shield, morn and childhood nutrition expert, knows first-hand the challenge of making dishes that not only taste good, but.are ~ood for you. "People don't traditionally think veggies when they think about game-day entertaining, but incorporating vegetable~ into your t~vorite recipes is an easy way to feel good about the food yon are serving while still scoring points for home team health," stays Shield. "Veggies. are full of nutrients and flavor, are a great way to add flavor, texture and color to your recipes, and can even be used as edible serving pieces." To ensure your guests enioy their veggies before and after the final whistle is blown, here are some of Jodie's tried-andqrue tips for making vegetables delectable on game day and eve~3z day. Shred the evidence. Shred'veggies, like broc- coli, carrots, bell peppers or mushrooms, and toss them into turkey-sliders, sloppy Joes, quesadillas, tacos or pizza. A small amount will blend right into your favorite dishes and boost the nutritional value, too. Contain their interest. Tempt big and small appetites by. using the ve_getal~les themselves ~ ~: ..... .., as edible serving pieces, Serve veggte dips in :~ hollowed-out bell peppers, mashed potatoes in potato skins or even squash soup in mini pumpkins. Dip it. Don'tbe afraid to pair up vegetables with tasty sauces or dips. A 2006 study tbund that children eat more vegetables when paired with a moderate amount of ranch dressing. For great veggie-filled recipes, check out the recipes below or go to www.loveyourveggies.com or www.hidden valley.com. ...... Original Ranch Spinach Dip Prep Time: 30 minutes Chill Time: 30 minutes Makes 2 cups I (1.1-ounce) packet of Hidden Valley :: :~: Original Ranch dip mix 16 ounces sour cream 10 ounces frozen chopped spinach, thawed and well-drained .... - 8 ounces water chestnuts, rinsed, drained and ......... ~ ::~ chopped 1 round loaf French bread .::.:. Fresh vegetable sticks 1. Combine Hidden Valley Original Ranch dip mix, sour cream, spinach and water chestnuts. 2. Chill 30 minutes or until just before serving. 3. Cut top offlhe bread and remove center (use finn bread pieces as dippers). 4. Fill bread bowl with dip. 5. Serve with cubed bread and vegetables. :i~ Pick-a-Peck-of Peppers Fiesta Ranch Dip Prep Time: 10 minutes Serves 8 1 cup reduced-fat mayonnaise 1/2 cup fat-free sour cream 1/2 ,cup nonfat, plain yogurt 1 (1.1-ounce) packet ranch dip mix 2 each: green, red. orange and yellow bell peppers I. Combine mayonnaise, sour cream, yogurt and ranch dip mtx in a medimn-size bowl; place in the refrigerator to'chill. 2. Meanwhile, remove the tops of the bell peppers, rinse and renlovc seeds. 3. Slice one green, red. orange and yellow bell pepper into quarters. Place one quarter of each color bell pepper into a Ibod processor and chop until fine~ Remove and drain excess water. 4. Add the diced bell pepper mixture to lhe fiesta dip and stir until well combined. 5. Pour the dip into each of the remaining whole bell peppers and serve with the remaining bell pepper cut into strips. Carrot Oven Fries Prep Time: 5 minutes Cook Time: 25 minutes Serves 4 to 6 ! pound carrots (about 5 or 6 large) peeled and cut into 4 x l/4-inch sticks 1 teaspoon olive oil 1 (1.1:ounce) packet ranch dressing & seasoning mix 1 teaspoon corn starch Vegetable cooking spray I. Preheat the oven to 400 F. 2. In a large bowl. combine the carrots together with the olive oil, corn starch and ranch dressing & seasoning mix and toss until well coated. 3. Ose a sheet tray or quarter sheet pan. Spray generously with cooking spray. 4. Arrange the carrots in a single layer on rack and bake for 25 to 30 minutes or until crispy. Bake for 35 nrinutes for extra crispy fi'ies.