Monday, April 5, 2010
Economy sends more Americans back to the kitchen
Cooking at home is the latest, and possibly smartest, thing to be doing in light of the economy, nationwide healthy eating habits and the interest in creating more family together time. Cooking at home means that there are no mystery ingredients and you can serve yourself customized, high quality products.
By incorporating fewer preservatives, less fat and less salt into your menus, you can help your family feel healthier. You can also save money by stocking your refrigerator, pantry and cupboard, rather than paying tips to waiters.
The key to success in the kitchen is to learn how to cook what's on hand, maximize the menu as much as possible and use leftovers wisely. One perfectly versatile staple to have in your pantry is DOLE canned fruit, which can be used in appetizers, main dishes, salads, desserts, and even beverages. As fat-free, saturated fat-free and cholesterol-free ingredients, mandarin oranges, pineapple and tropical fruit make the perfect ingredients for tasty and affordable meals.
recipe contest (through April 30) for a chance to win a four day getaway to Los Angeles to compete for cash and a chance to have your recipe printed on thousands of DOLE canned fruit or juice labels. The DOLE California Cook Off will be held at the Epicurean School of Culinary Arts on June 26 and judged by celebrity chef Ben Ford.
To add a fresh, new recipe to your menu arsenal, try this easy and tasty dish, created by Chef Ford, combining canned DOLE crushed pineapple and shrimp with just a hint of spice to make a lighter, curry-inspired meal.
Shrimp Curry with Pineapple-Ginger Rice
Makes: four servings
1-1/4 cups long grain rice
1-2/3 cups water
1-1/2 tablespoons fresh ginger, peeled and grated
1 teaspoon kosher salt, divided
1 can (8 ounces) DOLE Crushed Pineapple, drained
1 tablespoon chopped fresh basil
2 teaspoons chopped fresh mint
1 large onion, quartered
1 (2-inch long) piece fresh ginger, peeled
1/2 teaspoon sugar
1/4 cup vegetable oil
1-1/2 teaspoons curry powder
1 to 2 fresh serrano chiles, halved lengthwise
1 cup chicken broth
1 can (14 ounces) coconut milk
1 tablespoon fresh lime juice
1 pound medium to large shrimp, peeled and de-veined
Rinse rice several times in cold water, in large bowl until water is clear. Drain in colander. Combine water, rice, ginger and 1/2 teaspoon salt in large sauce pan over medium-high heat to boiling. Reduce heat, cook, covered for 15 minutes or until rice is tender. Remove from heat; let stand covered for five minutes. Stir in crushed pineapple, basil and mint. Keep warm.
Place onion and ginger in food processor container; cover and pulse until finely chopped. Cook onion mixture, remaining salt and sugar in hot oil in large skillet over medium-high heat, stirring frequently until onion begins to brown, about five minutes. Stir in curry powder and chiles, cook, stirring frequently about two minutes. Stir in broth, coconut milk and lime juice, simmer for five to eight minutes stirring occasionally until thickened. Stir in shrimp and simmer, stirring occasionally, about three minutes or until shrimp turns pink. Serve shrimp curry with a scoop of rice. Garnish rice with broiled or grilled pineapple slice, if desired.
Courtesy of ARAcontent