The line, previously represented by delicious Carrot Berry and Chocolate Zucchini muffins, has been joined by Veggie Blueberry Oat and Banana Chocolate Chip. As we write this, we’re enjoying the two new flavors with a cup of tea.
The all natural Veggie Muffins are made of 1/3 fresh vegetables. Each muffin is shrink-wrapped for easy portability. Just let the frozen muffins defrost naturally or heat them in the microwave for 30 seconds: You’ll have an extremely moist treat that’s right-sized (not super-sized) at 120 calories per muffin (3 Weight Watchers points), with 5g fiber.
The recipes contain eggs but are dairy free, gluten free, nut free and soy free. The muffins are certified kosher (parve) by Star-K.
Big chunks of chocolate 5g protein? What could be better? Photo by Elvira Kalviste | THE NIBBLE.
Our favorite new flavor. Photo by Elvira Kalviste | THE NIBBLE.
Garden Lites Veggie Soufflés
We simply love these delightful soufflés as healthful snacks. The original nine flavors have been augmented with two more: Loaded Potato Soufflé, a potato, broccoli and chive soufflé topped with cheddar cheese sauce; and Veggie Chili and Cornbread Melt, a delicious cornbread base topped with vegetable chili and cheddar cheese sauce.
These new additions led us to the blinding revelation of the obvious: That we could add a bit of cheese sauce or grated parmesan to any of the soufflé flavors. In fact, a sprinkle of our own grated parmesan (not from a can, please) added much more flavor than the cheddar sauce.
It gave the Loaded Potato some needed extra seasoning. But the Veggie Chili & Cornbread Melt is a winner: a great combination of flavors and textures that transported us to the Southwest.
Both new varieties have 200 calories, two servings of vegetables and 5 Weight Watchers points. Loaded Potato has 11g protein, Veggie Chili has 9 g protein. The soufflés are certified kosher (dairy) by Star-D.
The products are available at select Costco locations and other retailers. Check the store locator for the store nearest you.
The idea to add jalapeños comes from Five Napkin Burger, a wildly popular burger chain in New York City (and deservedly so). The restaurant serves the calamari with a spicy marinara sauce. Nice, but we can be even happier with fresh parsley and a squeeze of lemon.
The restaurant uses wheat flour, but we beseech you to try cornmeal. The flavor and texture are truly exciting. Pick up a sack of fine cornmeal flour and use it for everything you fry.
Fried calamari with jalapeños. Photo courtesy Five Napkin Burger.
FRIED CALAMARI WITH JALAPEÑOS
Ingredients
Vegetable oil for frying
1 pound cleaned squid with tentacles; bodies cut into 1/2-inch-thick rings
4 large jalapeño chiles (about 3″ long), sliced*
2 cups all-purpose flour or cornmeal
2 tablespoons dried parsley
Salt and freshly ground black pepper
2 lemons, cut into wedges
Optional: 1 cup marinara sauce, spicy arrabiata sauce, tartar sauce or other condiment
*If you want less heat, remove the seeds and white spine from the jalapeños.
Sliced jalapeños. You can use red or green chiles. Photo by Brybs | SXC.
Preparation
1. ADD three inches of oil to a large, heavy saucepan. Heat over medium to 350°F.
2. COMBINE the flour, parsley, salt and pepper in a large bowl. Working in small batches, toss the squid and jalapeños in the seasoned flour to coat.
3. ADD the squid and jalapeños to the oil and fry until crisp and very pale golden, about 1 minute. Transfer to a paper-towel lined plate or tray to drain.
Like many gourmet supermarkets, ours has a large olive bar that entices us to scoop different varieties at each visit. Why not: Olives are a healthful, lower-calorie snack.
There’s a pitted spicy olive mix that we especially like to serve with drinks and toss into salads. We like the visual of different colors and sizes, but you can use whatever olives you like.
It’s also an easy-to-make gift to bring as a house gift. Here’s a recipe from Pompeian olive oil:
SPICY OLIVE RECIPE
Ingredients
2 cups olives
¾ cup extra virgin olive oil
3 thin orange and lemon slices
2 sprigs fresh rosemary
Pinch of hot pepper flakes
Whole or chopped rosemary sprigs for garnish
Make this spicy olive recipe for your guests. Photo courtesy Pompeian Olive Oil.
Preparation
1. COMBINE ingredients (except garnish) in a saucepan and simmer for 5 minutes. Remove the olives with a slotted spoon and serve.
2. RESERVE the infused oil for a vinaigrette, or use it to store any leftover olives.
A temporary tattoo on the arm alerts teachers and others to food allergies. Photo courtesy SafetyTat.
Don’t want to wear an allergy bracelet? How about a tattoo?
Food allergies affect millions of Americans. This product was developed for kids: When mom or dad can’t be with the child to monitor the food he/she eats, SafetyTat does the talking.
Easy to apply to a child’s arm or hand, this bright temporary tattoo outlines the food allergy for everyone to see.
While some kids might object to being tattooed, the clever parent can position this as “your first tattoo.” Or perhaps it’s “The only tattoo you’re going to get for the next 20 years.”
In addition to medical alert tattoos, the company also makes I.D. tats with name and contact information and tats for seniors.
If you grill with wood chips, how do you decide which chips to use?
You may have your own system, or simply like mesquite with everything. But McCormick has added a bit of culinary science to the process. Here the company provides recommendations for specific wood chips to pair the right intensity wood with particular proteins:
Alder Wood Chips contribute a musky, sweet, mild intensity of flavor, and are delicious with grilled seafood. For seasoning, McCormick suggests its Grill Mates Backyard Brick Oven Seasoning and Lawry’s Herb & Garlic Marinade.
Apple Wood Chips impart a sweet, nutty, mild intensity. You can use them with all meats and seafood. McCormick pairs them with Grill Mates Fiery Five Pepper Seasoning and Lawry’s Mediterranean Herb & Wine Marinade.
Cherry Wood Chips provide a subtle, fruity, mild intensity. McCormick recommends them with chicken, along with Grill Mates Slow & Low Tennessee Smokehouse BBQ Rub and Lawry’s Teriyaki Marinade.
Hickory chips in a smoke box. Photo courtesy McCormick.
Apple wood chips. Photo courtesy McCormick.
Hickory Wood Chips bestow an assertive, smoky, high intensity flavor and can be paired with all meats. McCormick suggests Grill Mates Slow & Low Memphis Pit BBQ Rub and Lawry’s Baja Chipotle Marinade.
Maple Wood Chips lend a sweet, subtle, mild intensity to chicken, pork and vegetables. You can use Grill Mates Smokehouse Maple Seasoning and or Lawry’s Original Seasoned Salt Spice Blend.
Mesquite Wood Chips is known for delivering hearty, savory, high intensity flavors. McCormick pairs the chips with Slow & Low Smokin’ Texas BBQ Rub and Lawry’s Mesquite Marinade.
Oak Wood Chips provide versatility and modern intensity to all meats. Try them with Grill Mates Montreal Steak Seasoning and Lawry’s Steak & Chop Marinade.
Pecan Wood Chips come with a sweet, nutty, mild intensity to all meats and seafood. Consider Grill Mates Fiery Five Pepper Seasoning and Lawry’s Mediterranean Herb & Wine Marinade.
HOW TO TURN A GAS GRILL INTO A SMOKER
1. SOAK wood chips in water for at least 30 minutes.
2. PLACE one cup of wood chips in a smoke box or a makeshift foil pouch punctured with a fork.
3. PLACE smoker box or pouch under the grate and over one of the burners, away from the center of the grill.
4. HEAT the grill on high until the wood chips start smoking. Then reduce heat to the desired temperature.
5. PLACE the food on the center of the grill, away from the smoker box or pouch.
6. COVER and grill as you normally would, refilling the smoker box or replacing the pouch as needed.
