Recipe: Organic Chocolate Chip Pumpkin Cake

September 17, 2014

Organic Chocolate Chip Pumpkin CakeIt’s organic month and with the fall upon us we thought you might like this recipe for Organic Chocolate Chip Pumpkin Cake! Watch Chef Johnny McAdams prepare this recipe on ABC4′s Good Things Utah by clicking HERE.

Organic Chocolate Chip Pumpkin Cake
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Organic Chocolate Chip Pumpkin Cake Ingredients
  1. ¾ C. butter (soft)
  2. 1 ½ C. sugar
  3. ½ C. brown sugar
  4. 1 tsp. vanilla extract
  5. 2 eggs
  6. 2 ½ C. flour (organic, a.p.)
  7. 1 tsp. baking powder
  8. 1 tsp. baking soda
  9. ½ C. cocoa powder
  10. 1 tsp. cinnamon
  11. ½ tsp. nutmeg
  12. ¼ tsp. all spice
  13. 1 can organic pumpkin (15 oz.)
  14. 1 C. chocolate chips (semisweet)
  15. ½ C. chocolate chips (milk chocolate)
Directions
  1. 1. In a large bowl, cream butter, brown sugar and sugar until light and fluffy.
  2. 2. Add eggs, one at a time, along with the vanilla.
  3. 3. Combine the flour, baking powder, baking soda, cinnamon, nutmeg, all spice to the creamed mixture.
  4. 4. Add the pumpkin, beating well.
  5. 5. Fold in both types chocolate chips.
  6. 6. Divide batter in half. Leaving 1 half in the mixing bowl, add the coca powder, mix until fully incorporated.
  7. 7. In a well-greased bunt pan, add the pumpkin batter, top off the pan with the pumpkin chocolate batter.
  8. 8. Gently push a spoon into the cake mix until you reach the bottom of the pan; slowly pull the spoon out of the mix. This will lightly mix the two colors through the center of the cake.
  9. 9. Bake at 325° for 65-70 minutes or until a toothpick inserted near the center comes out clean.
  10. 10. Cool for 15 minutes before removing from pan to a wire rack.
  11. 11. Place a sheet pan under the wire rack, drizzle with orange glaze frosting (recipe below).
Orange Glaze Frosting Ingredients
  1. 1 ½ C. powder sugar
  2. 2 ½ tsp. milk
  3. 2 tsp. butter (melted)
  4. ¼ tsp. vanilla extract
  5. 1 orange (juice plus zest)
  6. 1 pinch salt
  7. 3 drops food coloring
Directions
  1. 1. Melt the butter in a medium mixing bowl.
  2. 2. Add milk, vanilla, juice and food coloring, mix then add the remaining items.
  3. 3. Mix until smooth with a consistent color.
  4. 4. Drizzle over baked goods; allow the glaze to set before serving, about 10 to 12 minutes.
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/

Great Health Tip of the Day: National Organic Harvest Month

September 16, 2014

Organic_Month_HeroWhile we are enjoying Utah’s prime-time local produce, why not celebrate organics too? Harmons’ produce department is carrying several local items and over 100 organic items every day!

Why eat organic?

Eating organic food supports:

  • Healthier farm workers
  • Healthier farm communities
  • Healthier soil
  • Cleaner water & air
  • Food with fewer pesticide residues

Organic or not, aim for at least 5 servings of fruits and veggies every day!

 

Pork Huevos Rancheros

September 8, 2014

PorkHuevosRancherosThere is nothing like fresh roasted chilies to add some delicious spice and flavor to your favorite recipes. Click HERE to watch Chef Kimberly Larsen share a recipe for Chile Verde Pork Huevo Rancheros with KSL’s Studio 5!

Pork Huevos Rancheros
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Pork Loin Ingredients
  1. 2 lbs. Harmons pork loin
  2. 1 teaspoon of each
  3. Paprika
  4. Cumin
  5. Coriander
  6. Chili powder
  7. Ginger powder
  8. Garlic powder
  9. Sea salt
Directions
  1. 1. In small mixing bowl, combined all spices.
  2. 2. Rub mixture over pork loin to completely coat.
  3. 3. Allow flavors to develop for at least 30 minutes or up to 4 hours.
  4. 4. Heat large sauté pan on medium high heat. Add grape seed oil to coat bottom of the pan. Sear each side of pork for 2 minutes, creating a crust around the meat.
  5. 5. Place in 400 degree oven for 8-10 minute or until internal temp reaches 145 degrees.
  6. 6. Remove and allow to rest for 3-5 minutes. Slice into 1-inch medallions.
Verde Sauce Ingredients
  1. 4 Anaheim peppers, roasted, peeled & seeded
  2. 2 Poblano peppers, roasted, peeled & seeded
  3. 1 white onion, small dice
  4. 4-6 tomatillos, husked & small dice
  5. 4 cloves garlic, minced
  6. 1 teaspoon cumin seed
  7. 1 teaspoon coriander seed
  8. 1 tablespoon white balsamic vinegar
Directions
  1. 1. Heat large sauté pan on med- high heat.
  2. 2. Coat bottom of pan with grapeseed oil.
  3. 3. Add onions and sauté for 3 minutes.
  4. 4. Add garlic and tomatillos.
  5. 5. Sauté again for 2 minutes.
  6. 6. Add remaining ingredients.
  7. 7. Cook for 5 minutes.
  8. 8. Place in blender and purée until smooth.
  9. 9. Keep warm to serve.
Tomato Sauce Ingredients
  1. 4-6 tomatoes (approx. 2 cups), peeled, seeded & diced
  2. 3 cloves garlic, minced
  3. 2 teaspoon Mexican oregano
  4. 1 teaspoon white balsamic vinegar
Directions
  1. 1. In small saucepan combined ingredients.
  2. 2. Cook for 5-10 minutes, or until reduced and thickened.
  3. 3. Season with salt and pepper
Sunny Side Eggs Ingredients
  1. 6-12 large eggs
  2. 1 tablespoon unsalted butter
Directions
  1. 1. Heat small egg pan to med heat.
  2. 2. Cook 1-2 eggs at a time to sunny side stage. This will take about 3 minutes.
Pork Huevos Rancheros Directions
  1. 1. Open and warm one can black beans in small sauce pan
  2. 2. Place crisp corn tortilla in center of plate.
  3. 3. Spread with black beans.
  4. 4. Ladle verde sauce over tortilla.
  5. 5. Place 3 pork medallions over verde.
  6. 6. Ladle some tomato sauce over pork.
  7. 7. Top with 1-2 sunny side eggs.
  8. 8. Garnish with cotija cheese
  9. 9. Enjoy!
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/

Eat Local!

September 5, 2014

Utah GrownSeptember 6 – 13 is Utah Eat Local Week. Eating local has many benefits from supporting local businesses, to environmental benefits, to promoting diversity in our food supply. Recently, I read an article titled “The New Nordic Diet” published on the Berkeley Wellness web site that spoke of creating a healthy diet based on locally available foods. For the Nordic countries this included foods that were abundant in their area from root vegetables and ligonberries to rye and salmon. This illustrates that following a healthy diet and eating locally are not mutually exclusive.

At Harmons we have almost 1,200 local items in all areas of the store from produce’s current selection of watermelon, squash, corn, tomatoes, zucchini, peaches, nectarines and apples to the meat department’s locally raised turkey, lamb and grass-fed beef.  In the grocery section, we have many items – just look for our blue “local” tag!

What do you feel are the must-have local foods for a healthy diet?

Great Health Tip of the Day: National Mushroom Month

September 3, 2014

mushroom soup.Have you heard the phrase “if it’s white don’t bite”? When it comes to mushrooms I would ignore this otherwise fairly sound advice. Low in calories (white “button” mushrooms contain only 15 calories per cup of slices), and containing B vitamins, selenium, and potassium, mushrooms are a nutrition powerhouse. Beyond the common button mushroom, there are many other varieties including Portobello, porcini, oyster, shiitake, enoki and maitake.

Mushrooms add a “meaty” texture and savory flavor to foods. Try adding them to stir-fry dishes, soups, stews, rice dishes or try grilling a Portobello mushroom to make a vegetarian “burger” (delicious topped with Harmons guacamole, a roasted poblano or Anaheim chile and a slice of pepper jack cheese).

Peaches!

August 30, 2014

peachesHello! My name is Sarah and I’m the newest addition to the Harmon’s Dietitian team! I’ll be spending most of my time at The District store in South Jordan. I just moved to Utah from Indiana and I love so many things about Utah; the mountains, the sunny days and especially the produce! Summertime in Utah means stone fruits; like peaches, plums, apricots and cherries! Peaches are one of my favorite fruits and peak season in Utah lasts from early August through the end of September.

I love to eat peaches as a snack, but they can also be great in salads, salsas, meat dishes and of course, dessert! Below you will find one of my favorite quick and easy summer peach recipes:

Grilled Peach Dessert
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Ingredients
  1. 4 ripe peaches, halved
  2. 2 teaspoons olive oil
  3. 1 cup vanilla or plain Greek yogurt
  4. ½ cup pistachios, shelled, roughly chopped
  5. ¼ cup Honey
  6. Fresh chopped mint for garnish (optional)
Directions
  1. Cut peaches in half and brush with olive oil. Place peaches on grill cut side down, until grill marks appear. Remove peaches from grill and top with yogurt, honey and pistachios. Serve immediately and enjoy!
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/
Grilled peaches are also delicious atop a simple spinach salad, or chicken. Take advantage of peach season while it lasts!

Back to School Lunches

August 29, 2014

SchoolLunchSchool is back in session and that means plenty of school lunches! Chef Kimberly Larsen shows us how to make some easy lunches. These lunches are so easy to make, your kids can help as well. Chef Larsen showed us how to make Chicken Ranch Wraps and a Tuna Macaroni Salad. Watch this on Good4Utah by clicking HERE.

Back to School Lunches & Snacks
Chicken Ranch Wraps & Tuna Macaroni Salad
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Chicken Ranch Wraps Ingredients
  1. 4 wraps of choice (whole wheat, spinach, etc).
  2. 1/2 cup ranch dressing
  3. 1 cup cooked chicken, shredded or small dice
  4. 1 cup shredded cheddar
  5. 1 cup lettuce, shredded
  6. 8 tomato, slices
  7. 8 avocado slice
Directions
  1. 1. Lay wrap flat.
  2. 2. Spread with ranch.
  3. 3. Sprinkle cheese over ranch.
  4. 4. Layer chicken, lettuce, tomato and avocado.
  5. 5. Fold wrap while tucking in the edges.
  6. 6. Slice in half on the diagonal.
  7. 7. Pack in lunchbox or cooler for a yummy main course!
Tuna Macaroni Salad Ingredients
  1. 1 pound elbow macaroni, cooked, rinsed
  2. 1 cup celery, finely chopped
  3. 1/2 cup finely diced red onion
  4. 1/2 cup finely chopped fresh parsley
  5. 1/2 cup carrot, grated
  6. 1 12-oz. can tuna in water, drained
  7. 1/2 cup olive oil mayonaisse
  8. 1/4 cup plain low-fat yogurt
  9. 1 tablespoon lemon juice
Directions
  1. 1. Combine all ingredients and stir lightly.
  2. 2. Allow flavors to get happy for a few hours, then serve as a yummy side dish or snack.
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/

Tasty Game Day Recipes

August 29, 2014

SlidersFootball season is officially here and that means it’s time to tailgate! Whether you are a die-hard fan who never misses a live game, or a fan who prefers to watch from the comfort of your own couch, football season and great food definitely go hand-in-hand.

When I tailgate with my family and friends I love to take our portable grill along because I can use it to cook just about anything. Many SUV’s also have great power outlets in the trunk that you can use to keep food hot (great for slow cookers).

Tailgating food is all about fun, and you can’t go wrong with classic burgers and hot dogs. For a tasty spin on your next tailgate party try these slider recipes. They are easy to make and are always a crowd pleaser.

Tasty Game Day Recipes
Pastrami Sliders, Chicken Avocado Sliders, & Honey Chipotle Pork Sliders
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Pastrami Slider Ingredients
  1. 1 pound ground beef
  2. 1 egg
  3. 2 tablespoons Worcestershire sauce
  4. 1 tablespoon horseradish
  5. 1 tablespoon smoked paprika
  6. ½ tablespoon garlic powder
  7. ½ tablespoon onion powder
  8. 1 teaspoon chili powder
  9. 1 pinch salt and pepper
  10. 12 potato rolls
  11. ½ pound sliced pastrami
  12. 1 white onion (sliced)
  13. 12 slices provolone
  14. Oil for searing
Directions
  1. 1. In a large bowl combine ground beef, egg, horseradish, Worcestershire, paprika, garlic, onion, chili, salt and pepper. Mix until the egg is incorporated, (careful not to over-mix).
  2. 2. Cover with plastic wrap and place in the refrigerator for 35 to 40 minutes or until the meat will hold the shape of a patty.
  3. 3. Use a ¼ cup to scoop the meat into balls and shape into patties then set aside.
  4. 4. Heat some oil in a saucepan over low heat, add the sliced onions to the pan and toss in the warm oil to coat the slices evenly (if you are tailgating, use your saucepan on a grill, or bring along a portable griddle).
  5. 5. Place a lid over the onions and sweat for 20 to 25 minutes, stirring occasionally.
  6. 6. Heat some oil in a sauté pan over medium heat and sear the patties on both sides for 6 to 8 minutes, (rare to medium).
  7. 7. Place a slice of pastrami and online on the slider and top with cheese.
  8. 8. Cover with a lid to melt the cheese.
  9. 9. Place on a lightly toasted roll and serve.
Chicken Avocado Slider Ingredients
  1. 1 pound ground chicken
  2. 1 tablespoon. garlic powder
  3. 1 tablespoon onion powder
  4. 1 teaspoon paprika
  5. 1 pinch salt and pepper
  6. 1 cup breadcrumbs
  7. 1 whole egg
  8. ½ lbs. sliced ham
  9. 2 cups guacamole
  10. 8 slices Swiss cheese
  11. 12 wheat country rolls
Directions
  1. 1. In a medium bowl combine chicken, garlic, onion, paprika, bread crumbs, egg, salt and pepper.
  2. 2. Mix all the items until the breadcrumbs are incorporated.
  3. 3. Cover with clear wrap and place into the refrigerator for 35 to 40 minutes or until the chicken mix will hold a patty shape.
  4. 4. Using a ¼ cup scoop the chicken mix into balls.
  5. 5. Shape each ball into a small patty, set aside.
  6. 6. Heat a sauté pan over medium heat, add some oil to the pan.
  7. 7. Sear the patty for 6 to 8 minutes on each side or until an internal temperature of 165 F.
  8. 8. Prepare a slice of ham by adding 1 tablespoon of guacamole in the center of the slice then roll.
  9. 9. Place the ham roll on top of the chicken patty and add the cheese.
  10. 10. Cover with a lid to allow the cheese to melt.
  11. 11. Place onto a small bun and serve with lettuce, tomato and your favorite burger toppings (optional).
Honey Chipotle Pork Sliders Ingredients
  1. 3-4 pounds pork shoulder or butt
  2. 3 tablespoons cumin
  3. 3 tablespoons paprika
  4. 2 tablespoons coriander
  5. 1 white onion, rough chop
  6. 5-6 garlic cloves
  7. 1 cup honey
  8. 2 tablespoons honey wine vinegar
  9. 1 tablespoon Chipotle paste *Made from Chipotle peppers in adobe, puree to make a paste
  10. Slider buns
  11. Shredded cabbage
Directions
  1. 1. Prepare Pork Butt/Shoulder by rubbing with cumin, paprika, coriander and salt.
  2. 2. Place in slow cooker or oven safe roasting pan.
  3. 3. Add diced onion on top.
  4. 4. Cover and cook on low for 5-6 hours in slow cooker or 3-4 hours in 325 degree oven.
  5. 5. Remove from oven and allow to cool in juices. Can store in refrigerator for up to 5 days.
  6. 6. When ready to serve, shred meat into bite size pieces.
  7. 7. In medium mixing bowl combine honey, honey wine vinegar and chipotle paste.
  8. 8. Toss pork and coat with honey mixture.
  9. 9. Heat sauté pan to medium high heat.
  10. 10. Coat pan with oil.
  11. 11. Add pork to pan and crisp outside edges quickly.
  12. 12. Serve with toasted bun with avocado, aioli and fresh shredded cabbage. *This pork makes a great topping for nachos too!
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/

Great Health Tip of the Day: More Herbs, Less Salt Day

August 29, 2014

TabboulehToday is the day to celebrate herbs! If mint, basil, or parsley has taken over your garden, find a fun new recipe and give it a try. Not only do herbs (fresh or dried) add a flavor punch to your meal, they also contain healthy antioxidants and replace the need for much added salt to season your food.

Tabbouleh salad is a traditional Mediterranean salad chock-full of herbs. Try the recipe below for an easy way to eat fresh herbs.

Tabbouleh Salad
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Ingredients
  1. 1⁄4 cup bulgar, rinsed well
  2. 1 lemon
  3. 1 large tomato, finely diced
  4. 1/2 hothouse cucumber, peeled and finely diced 1/2 small red onion, finely diced
  5. 1 cup flat leaf parsley, finely diced
  6. 1/4 cup mint, finely diced
  7. 1/2 cup extra virgin olive oil
  8. 1/4 teaspoon cumin
  9. 1/2 teaspoon salt
Directions
  1. Soak bulgar in the refrigerator until soft (about 2 hours). Zest and juice the lemon. Whisk lemon juice and zest with olive oil, cumin and salt. Mix into bulgar. Gently add in herbs and vegetables. If made ahead, only add half of the dressing to the salad and add the remaining just before serving.
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/

Grilling Contest Winner: Spiced Pears Recipe

August 27, 2014

We want to thank everyone who entered the Harmons Grilling Recipe Contest. We’re excited to announce the winner, who receives a $200 Harmons Gift Card. Congratulations, Jason G from West Jordan!

Check out his winning recipe below. For more grilling ideas and recipes, check out our Food for Thought Summer Edition.

Grilled Spiced Pears
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Ingredients
  1. 6 large ripe pears
  2. 1/2 lemon
  3. 5 Tbsp. butter, at room temperature
  4. 5 Tbsp. brown sugar
  5. 5 Tbsp. graham cracker crumbs or ground hazelnuts
  6. 1/2 tsp. grated lemon zest
  7. 1/2 tsp. ground cinnamon
  8. 1/4 tsp. grated nutmeg
  9. 1/2 tsp. ground cloves
  10. 1 Tbsp. rum
  11. 1 tsp. vanilla extract
Instructions
  1. Cut a thin slice off the bottom of each pear and remove the tops. Discard the bottom slices and set the tops aside. Core the pears, using a melon baller. Rub the cut bottoms and tops with the cut side of the lemon to prevent browning. Squeeze a few drops of juice into the cavities.
  2. Prepare the filling: Beat the butter and brown sugar in a mixing bowl with a wooden spoon. Beat in the graham cracker crumbs, lemon zest, cinnamon, nutmeg, cloves, rum and vanilla. Spoon the butter mixture into the pears and loosely place the caps on top. Arrange the pears in the lightly greased aluminum foil pan. (The recipe can be prepared up to this stage several hours ahead.)
  3. Set up the grill for indirect grilling and preheat to medium. If using a gas grill, place the wood chips in the smoker box or in a smoker pouch and preheat on high until you see smoke, then reduce the heat to medium. When ready to cook, place the pan with the pears in the center of the hot grate, away from the heat. If using a charcoal grill, toss the wood chips on the coals. Cover the grill and smoke-roast the pears until nicely browned and soft on the sides, 40 minutes to 1 hour.
  4. Serve open faced with whipped cream and a bit of caramel.
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/