Contributed by: ARA Content
Economy Sends More Americans Back To The Kitchen
(ARA) - Forty percent of Americans say they are cooking at home more often, as a result of the current economic situation, according to a new survey by the American Institute for Cancer Research (AICR).
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.
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.
For your next meal, try the recipes found at www.DoleCookOff.com. And if you discover you have a knack for mixing pantry staples, consider entering the Dole California Cook-Off 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.
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.
Serving Size: Makes 4 Servings
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