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Archive for March 4, 2010

TIP OF THE DAY: Put A Spin On Your Salad Or Sandwich

Give your regular egg salad, chicken salad or tuna salad an Asian spin.

  • For each 1/4 cup mayonnaise, add 1/2 teaspoon curry powder and 2 tablespoons of chopped pistachios.
  • Instead of lettuce on your sandwich, add baby arugula.
  • And instead of white bread, go for whole grain bread: two slices equal 2/3 of your daily whole grain requirements. If you want, turn your sandwich into a grilled panini.Then, treat yourself to a whole-grain brownie or cookie from Kodiak Cakes (see the post below).

Turn your sandwich into a grilled panini.
Photo courtesy Sargento.

Want more inspiration? Take a look at all the different types of sandwiches in our Sandwich Glossary.


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PRODUCT: Kodiak Cakes, Whole Grain & Delicious


These boxed brownie, cookie and pancake/
waffle mixes will make you want to roar for
more. Photo by Hannah Kaminsky | THE

Are you looking for ways to add more whole grains to your diet? Or do you already shy away from white, processed flour in flavor of whole grains?

In any scenario, take a look at the whole grain brownies and chocolate chip cookies from Kodiak Cakes. The company uses all-natural ingredients and 100% whole grains in their cake and cookie mixes. Just add butter, eggs, oil and water to bake healthier homemade desserts.

Healthier doesn’t mean less flavor—these treats are delicious!

If you love moist, fudgy brownies, Kodiak’s Big Bear Brownies sing your song. They’ll have you ordering more to give to friends (we’re already planning to give them as stocking stuffers).

The mix produces a crusty, cracked surface, the crunchy edges that are everyone’s favorite, and a moist center. The most challenging part of this recipe is waiting for the brownies to finish baking while the aroma of rich chocolate fills the air.

If cookies are more your style, then you should pick up Kodiak’s Bear Country Cookies. The oatmeal dark chocolate cookie mix is made with whole wheat and oat flours, brown sugar and all natural ingredients for the perfect taste and texture. What the recipe does not specify, however, is just how big a glass of milk you’ll need to enjoy this wonderfully chewy, cookie.


We had to remind ourselves that these whole grain treats don’t count as “health food,” and restrain ourselves from enjoying another and another and another.

There’s no telltale sign of whole grain flavor, so only you know that you’re feeding your family better food. Buy them at


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RECIPE: Fried Green Tomatoes With Crab & Creole Mustard

Creole mustard and shellfish are the fifth of the pairings in McCormick’s 2010 flavor trends.

  • Creole mustard is a staple in New Orleans cuisine. It can be used as a sandwich condiment, a marinade for meat, a dip and incorporated into seafood dishes. Creole mustard is grainier in appearance and tastes tangier than other mustards due to its higher concentration of brown mustard seeds. (Today, some products labeled “Creole mustard” are sweet-style mustards made with molasses. Check the label before purchasing. See our Mustard Glossary for more information on the many types of mustard.)
  • Seafood is often served with a sauce or dip that has a bit of pungency or heat (think horseradish in cocktail sauce). Creole mustard is especially tasty when used as the base for Creole-style rémoulade sauce, a perfect accent to fried fish, or incorporated into breaded seafood dishes such as crab cakes or fishburgers.

Fried green tomatoes topped with jumbo
lump crab are an elegant first course. Photo courtesy McCormick.

Recipe: This classic southern favorite is presented with flair in this recipe for Fried Green Tomatoes with Crab & Creole Mustard.

And whip up a Creole mustard dip in addition to/instead of a tomato-based cocktail sauce for your next shrimp cocktail or raw bar. Use your favorite dip base—fat free yogurt, mayonnaise, sour cream, etc., or a combination. Add mustard to taste along with a complementary fresh herb—chives, thyme, etc.

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