Kowalskis Market - Good Foods for Good Health /immune-power-recipes 2010-09-09T15:11:34Z Joomla! 1.5 - Open Source Content Management 2008-04-08T00:12:06Z 2008-04-08T00:12:06Z /immune-power-recipes/53-immune-power-recipes/107-shredded-sweet-potato-and-parsnip-pancakes

<p><span class="poem"> 2 cups shredded sweet potatoes (1 large sweet potato)<br /> 2 cups shredded parsnips (2 medium parsnips)<br /> ¼ cup whole wheat flour<br /> ¼ cup finely chopped sweet onion<br /> 1 tbsp. snipped fresh thyme<br /> ¼ tsp. kosher salt<br /> 1/8 tsp. Kowalski's Coarse Ground Black Pepper<br /> 1 egg, beaten<br /> 4 tsp. Kowalski's Extra Virgin Olive Oil, divided<br /> - apple sauce </span></p> <p>In large bowl, combine first 8 ingredients. In large sauté pan, heat 2 tsp. oil over medium heat; place 6 (¼ cup) portions sweet potato mixture in oil, pressing with back of spatula to flatten into a 2-3" pancake. Cook until crispy and golden (3 min./side). Repeat with remaining mixture. To Serve: Spoon dollop of apple sauce over each pancake.</p> <p>Serves 8.</p> <p><strong>Nutrition Information per Serving:</strong><br /> Total Fat 3 g<br /> Saturated Fat 0 g<br /> Fiber 2.5 g<br /> Sodium 94 mg </p> <p>An incredible source of antioxidant beta-carotene. A fairly good source of vitamin C as well.</p>

<p><span class="poem"> 2 cups shredded sweet potatoes (1 large sweet potato)<br /> 2 cups shredded parsnips (2 medium parsnips)<br /> ¼ cup whole wheat flour<br /> ¼ cup finely chopped sweet onion<br /> 1 tbsp. snipped fresh thyme<br /> ¼ tsp. kosher salt<br /> 1/8 tsp. Kowalski's Coarse Ground Black Pepper<br /> 1 egg, beaten<br /> 4 tsp. Kowalski's Extra Virgin Olive Oil, divided<br /> - apple sauce </span></p> <p>In large bowl, combine first 8 ingredients. In large sauté pan, heat 2 tsp. oil over medium heat; place 6 (¼ cup) portions sweet potato mixture in oil, pressing with back of spatula to flatten into a 2-3" pancake. Cook until crispy and golden (3 min./side). Repeat with remaining mixture. To Serve: Spoon dollop of apple sauce over each pancake.</p> <p>Serves 8.</p> <p><strong>Nutrition Information per Serving:</strong><br /> Total Fat 3 g<br /> Saturated Fat 0 g<br /> Fiber 2.5 g<br /> Sodium 94 mg </p> <p>An incredible source of antioxidant beta-carotene. A fairly good source of vitamin C as well.</p> 2008-04-08T00:08:21Z 2008-04-08T00:08:21Z /immune-power-recipes/53-immune-power-recipes/108-roasted-carrot-and-ginger-soup

<p><span class="poem"> 1 (2 lb.) pkg. baby-cut carrots<br /> 2 pears, peeled, cut into eighths<br /> 2 shallots, peeled, each clove cut in half<br /> 1 tbsp. canola oil<br /> 1 tbsp. minced garlic<br /> ½ tsp. kosher salt<br /> ¼ tsp. Kowalski's Coarse Ground Black Pepper<br /> 1 (14.5 oz.) can reduced sodium chicken broth<br /> 1 tbsp. shredded fresh gingerroot<br /> 2 cups skim milk<br /> - creme fraiche<br /> - snipped Italian flat leaf parsley </span></p> <p>In large bowl, combine carrots, pears, shallots, oil, salt and pepper, tossing to coat; arrange on foil-lined jelly roll pan. Roast in a preheated 450° oven until tender and beginning to brown (40 min.), stirring every 10 min. In blender or food processor bowl, puree half of carrot mixture with chicken broth until smooth; remove to large saucepan. Pureé remaining half of carrot mixture and ginger with milk. Add to saucepan; reheat mixture over medium heat (5-8 min.). Ladle into bowls; top with dollop of creme fraiche and garnish with parsley. Serve immediately.</p> <p>Amount: 6 (1 cup) servings.</p> <p><strong>Nutrition Information per Serving:</strong><br /> Total Fat 3 g<br /> Saturated Fat 0 g<br /> Fiber 6 g<br /> Sodium 429 mg </p> <p>An excellent source of antioxidants beta-carotene and vitamin C plus bonus points for potassium.</p> <p><strong>Good to Know:</strong> <ul> <li>A serrated-tip grapefruit spoon or regular teaspoon is useful for peeling fresh gingerroot.</li> </ul></p>

<p><span class="poem"> 1 (2 lb.) pkg. baby-cut carrots<br /> 2 pears, peeled, cut into eighths<br /> 2 shallots, peeled, each clove cut in half<br /> 1 tbsp. canola oil<br /> 1 tbsp. minced garlic<br /> ½ tsp. kosher salt<br /> ¼ tsp. Kowalski's Coarse Ground Black Pepper<br /> 1 (14.5 oz.) can reduced sodium chicken broth<br /> 1 tbsp. shredded fresh gingerroot<br /> 2 cups skim milk<br /> - creme fraiche<br /> - snipped Italian flat leaf parsley </span></p> <p>In large bowl, combine carrots, pears, shallots, oil, salt and pepper, tossing to coat; arrange on foil-lined jelly roll pan. Roast in a preheated 450° oven until tender and beginning to brown (40 min.), stirring every 10 min. In blender or food processor bowl, puree half of carrot mixture with chicken broth until smooth; remove to large saucepan. Pureé remaining half of carrot mixture and ginger with milk. Add to saucepan; reheat mixture over medium heat (5-8 min.). Ladle into bowls; top with dollop of creme fraiche and garnish with parsley. Serve immediately.</p> <p>Amount: 6 (1 cup) servings.</p> <p><strong>Nutrition Information per Serving:</strong><br /> Total Fat 3 g<br /> Saturated Fat 0 g<br /> Fiber 6 g<br /> Sodium 429 mg </p> <p>An excellent source of antioxidants beta-carotene and vitamin C plus bonus points for potassium.</p> <p><strong>Good to Know:</strong> <ul> <li>A serrated-tip grapefruit spoon or regular teaspoon is useful for peeling fresh gingerroot.</li> </ul></p> 2008-04-02T00:11:30Z 2008-04-02T00:11:30Z /immune-power-recipes/53-immune-power-recipes/109-tuscan-meat-loaf

<p><span class="poem"> 1 ½ lbs. 93% lean ground beef<br /> 1 cup Italian dry bread crumbs<br /> 1 cup finely torn kale<br /> 1 (8 oz.) tube Gia Sundried Tomato Puree<br /> ½ cup finely chopped onion<br /> ¼ cup Bella Sun Luci Julienne-cut Sundried Tomatoes in Olive Oil with Herbs<br /> ¼ cup shredded Parmesan cheese<br /> ¼ cup chopped fresh basil<br /> 1 egg, slightly beaten<br /> 1 tbsp. minced garlic<br /> ¼ tsp. Kowalski's Coarse Ground Black Pepper </span></p> <p>In large bowl, combine all ingredients; shape ground beef mixture into 2 loaves. Place on parchment-lined jelly roll pan. Bake in a preheated 350° oven until instant read meat thermometer inserted in center of each loaf reaches 160°. Let stand, covered, 5 min.; cut into 1"- thick slices.</p> <p>Serves 6.</p> <p><strong>Nutrition Information per Serving:</strong><br /> Total Fat 13g<br /> Saturated Fat 5g<br /> Fiber 2.5g<br /> Sodium 415mg </p> <p>Contains nearly 40% of the daily recommendation for these immune-boosting nutrients: Vitamin A, C, B12, Iron, Selenium and Zinc</p>

<p><span class="poem"> 1 ½ lbs. 93% lean ground beef<br /> 1 cup Italian dry bread crumbs<br /> 1 cup finely torn kale<br /> 1 (8 oz.) tube Gia Sundried Tomato Puree<br /> ½ cup finely chopped onion<br /> ¼ cup Bella Sun Luci Julienne-cut Sundried Tomatoes in Olive Oil with Herbs<br /> ¼ cup shredded Parmesan cheese<br /> ¼ cup chopped fresh basil<br /> 1 egg, slightly beaten<br /> 1 tbsp. minced garlic<br /> ¼ tsp. Kowalski's Coarse Ground Black Pepper </span></p> <p>In large bowl, combine all ingredients; shape ground beef mixture into 2 loaves. Place on parchment-lined jelly roll pan. Bake in a preheated 350° oven until instant read meat thermometer inserted in center of each loaf reaches 160°. Let stand, covered, 5 min.; cut into 1"- thick slices.</p> <p>Serves 6.</p> <p><strong>Nutrition Information per Serving:</strong><br /> Total Fat 13g<br /> Saturated Fat 5g<br /> Fiber 2.5g<br /> Sodium 415mg </p> <p>Contains nearly 40% of the daily recommendation for these immune-boosting nutrients: Vitamin A, C, B12, Iron, Selenium and Zinc</p>