Great Health Tip of the Day: Make Your Favorite Chili Healthier

October 15, 2014

mexican chili con carne in black plate with ingredientsI don’t know about you, but when I feel the chill in the air, I crave chili! I must not be alone, because October is National Chili Month. A warm bowl of chili can be a delicious, well-balanced meal, depending on the ingredients you use.

How do you keep your favorite chili recipe on the healthier side?

  • If you like your chili with meat, choose ground turkey or 93% lean ground beef or cubes of sirloin or round steak. Drain grease after browning.
  • Use more beans! They add protein and fiber, filling you up and keeping you feeling full longer.
  • Try “white” chili with chicken breast, green chilies, and white beans for a change.
  • Choose low sodium or no-salt added canned tomatoes/paste and beans. (Look for the Dietitians Choice tags!)
  • Watch your toppings. Try fat free plain Greek yogurt instead of sour cream and load up with fresh cilantro or green onions. Use a sharp cheddar to get more flavor with a smaller portion.

Gluten Free Living & The Gluten Free Expo

October 9, 2014

GF_expo

Getting all the nutrients you need on a gluten free diet can be difficult since wheat can supply us with a lot of vitamins, minerals, and fiber. Harmons dietitians maintain a comprehensive gluten free list you can find in the tagging system throughout the store and a complete list online. Look for the purple tag. We have thousands of gluten free products and frequently add to and update the list

Chef Aaron Ballard and Dietitian Laura Holtrop-Kohl visited ABC4′s Good Morning Utah to talk about gluten free living and shared some great tips and recipes for anyone living on a gluten free diet. Click HERE to find more information about gluten free living, Celiac Disease, and how to eat healthy on a gluten free diet.

Harmons chefs will also be on the cooking stage at the Gluten Free Expo this Saturday at the South Towne Expo Center at 11am, noon, and 1pm.

Gluten Free Spring Rolls
A gluten free recipe
Print
Gluten Free Spring Rolls Ingredients
  1. 4 Rice Paper Wraps
  2. ½ carrot, julienned
  3. ½ cucumber, finely julienned
  4. ¼ cup bean sprouts
  5. ½ red bell pepper, thinly sliced
  6. ½ cup finely shredded cabbage
  7. ¼ cup finely sliced green onion
  8. 2 Tbsp fresh cilantro, chopped
Directions
  1. 1. Mix vegetables together.
  2. 2. Dip each rice paper in a pan of water until softened (only takes a few seconds).
  3. 3. Lay the rice paper on a cutting board.
  4. 4. Place a small amount of veggie mix near one end.
  5. 5. Fold the end over the filling then fold both sides over to enclose the filling.
  6. 6. Serve with the dipping sauce.
Dipping sauce Ingredients
  1. ½ cup peanut butter
  2. ¼ cup dates
  3. 1 cup fresh squeezed orange juice
  4. ¼ cup reduced sodium gluten-free Tamari sauce
  5. ¼ cup raw cashews
  6. 2 tablespoons roasted chopped peanuts
Directions
  1. 1. Add all sauce ingredients minus chopped peanuts to a blender and blend until smooth.
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/

National Chili Month Recipes

October 7, 2014

SONY DSCOctober is National Chili month and what better way to celebrate than with three delicious chili recipes from Chef Johnny McAdams?

These unique recipes just might land you that coveted first prize at your annual chili cook off.

Watch Chef Johnny prepare these on ABC4′s Good Things Utah by clicking HERE.

National Chili Month Recipes
Savory Chicken Chili, Chef Johnny's Spicy Chili, Beanless Beef Chili
Print
Savory Chicken Chili Ingredients
  1. 1 lb. ground chicken
  2. 2 garlic cloves minced
  3. 1 whole onion small dice
  4. 32 oz. great north beans
  5. 12 oz. white grape juice
  6. 3 bell peppers mixed colors fire roasted
  7. 2 pasilla peppers fire roasted
  8. 2 Anaheim peppers fire roasted
  9. 2 Tbsp. chili powder
  10. 1Tbsp. cayenne pepper
  11. 2 Tbsp. tomatillo purée
  12. 2 Tbsp. olive oil
  13. Salt and pepper to taste
Directions
  1. Place all the peppers over an open flame (a BBQ grill or gas burner will work nicely). Rotate peppers and allow to char all over. Careful not to let the peppers burn. You want the skin to turn black, not white or ashy. Once peppers are charred place in a large bowl and cover with clear wrap and set aside for 10 to 15 minutes.
  2. In a stockpot over medium high heat add the olive oil, garlic, onion and ground chicken. Allow the chicken to brown. Add chili powder, cayenne pepper, tomatillo, beans and white grape juice. Bring to a boil then turn the heat to low and allow the chili to reduce.
  3. Remove all the charred skin from the roasted peppers. Cut the roasted peppers into medium dice and add to the stockpot. Allow the chili to simmer 35 to 40 minutes uncovered. The chili should be nice and thick.
  4. Salt and pepper to taste and serve with your favorite toppings (cheese, sour cream, salsa, etc.).
Chef Johnny's Spicy Chili Ingredients
  1. 1 lb. ground beef
  2. 2 garlic cloves minced
  3. 1 whole onion small dice
  4. 16 oz. pinto beans
  5. 16 oz. kidney bean
  6. 16 oz. diced tomato drained
  7. 16 oz. tomato puree
  8. 12 oz. white grape juice
  9. 3 bell peppers mixed colors fire roasted
  10. 3 bell peppers mixed colors large dice
  11. 2 habanero peppers pureed
  12. 1 jalapeno
  13. 2 pasilla peppers fire roasted
  14. 2 Anaheim peppers fire roasted
  15. 2 Tbsp. chili powder
  16. 1Tbsp. cayenne pepper
  17. 2 tomatillo purée
  18. 2 Tbs. olive oil
  19. Salt and pepper to taste
Directions
  1. Place three bell peppers, Anaheim and pasilla peppers over an open flame (a BBQ grill or gas burner will work nicely). Rotate peppers and allow to char all over. Careful not to let the peppers burn. You want the skin to turn black, not white or ashy. Once peppers are charred place in a large bowl and cover with clear wrap and set aside for 10 to 15 minutes.
  2. Using a blender to puree the jalapeno and habanero and set aside. Use caution when handling the peppers and not touch your face or eyes.
  3. In a stockpot over medium high heat add the olive oil, garlic, onion and ground beef. Allow the beef to brown. Add the chili powder, cayenne pepper, beans, diced tomato, tomato puree, pepper puree.
  4. Remove all the charred skin from the roasted peppers. Cut the roasted peppers into medium dice and add to the stockpot. Allow the chili to simmer 35 to 40 minutes uncovered. The chili should be nice and thick.
  5. Salt and pepper to taste and serve with your favorite toppings (cheese, sour cream, salsa, etc.).
Beanless Beef Chili Ingredients
  1. 1 lb. ground beef
  2. 2 garlic cloves minced
  3. 1 whole onion small dice
  4. 16 oz. diced tomato drained
  5. 16 oz. tomato puree
  6. 12 oz. white grape juice
  7. 2 Tbsp. chili powder
  8. 1Tbsp. cayenne pepper
  9. 2 Tbsp. olive oil
  10. Salt and pepper to taste
Directions
  1. In a stockpot over medium high heat place the olive oil, garlic, onion and ground beef. Brown the ground beef and add all the spices to the pot. Allow everything to cook for about 8 to 10 minutes. Add the remaining items and bring to a hard boil. Turn heat to a low simmer and allow the chili to reduce for around 35 to 40 minutes or until the desired thickness is reached. Salt and pepper to taste and serve. This chili is great for smothering items like hot dogs, burgers, etc.
  2. Head over to Harmons to get all the ingredients needed for these yummy recipes!
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/
 

Easy to Make at Home Halloween Recipes

October 3, 2014

Jack-O-Lantern Peppers

Starting October 6, 2014, you can find these fun idea signs throughout Harmons! Each one is fun and easy to make at home, great for any Halloween party. Check out the recipes below and follow us on Pinterest!

 

Frightful Fruit  Graveyard Brownies Pumpkin Patch Cheeseball
October Owl Cupcakes Dracula Donuts Mummy HalloweeniesHalloween Hummus Jack-O-Lantern Peppers Phantom Pretzels & Spooky StrawberriesSpooktacular Soup Bowls Black Cauldron Trick or Treats

 

Happy Halloween!

Frightful Fruit How-To

October 3, 2014

Frightful Fruit
These are very simple, fun, and healthy ideas perfect for school Halloween parties or any October gathering!

Check out all our Halloween ideas and follow us on Pinterest!

This picture has 3 different fun things you can make: Ghost bananas, pumpkin clementines, and jack-o-lantern clementines.

 

Ghost Bananas

  • Bananas
  • Mini chocolate chips (eyes)
  • Regular chocolate chips (mouth)

There are two different ways you can make this, depending on how big you want your serving size and how you want to display the bananas. If you want a bigger serving size (half a banana) and you want the ghosts to stand behind everything, you can simply peel the bananas and cut them in half, then stand them up on the plate to get two ghosts per banana. Or, for a bigger quantity, you can cut the bananas in half, and then in half the long way to get four ghosts per banana–But you’ll have to lay the ghosts down on a platter. Either way looks really fun. Then simply push the pointed end of the mini chocolate chips in the banana for eyes and the regular chocolate chip for the mouth.

 

Pumpkin Clementines

  • Clementines, peeled
  • Celery, cut into stem-sized pieces (about 1/2″ long by 1/4″ wide)
  • Celery “strings” for curly vines (optional)

These are very simple! To add fun curly vines for decoration (optional), just peel a little bit of the celery “string” off the leftover celery stalks with a small paring knife. Then, being very careful not to cut yourself, gently use your knife to curl the vines like you’d curl ribbon for gift wrapping. (If you pull too quickly, the string is more likely to break.) Then simply place the end of the vine near the center of the clementine, then place the stem on top and push the “stem” and vine down into the center until it stays.

 

Jack-O-Lantern Clementines

  • Clementines
  • Black permanent marker

Maybe the simplest idea of all, just use a black marker and draw on fun faces. Guests can decorate their own, or place these throughout your party for a delicious, inexpensive decoration!

 

Graveyard Brownies How-To

October 3, 2014

Graveyard Brownies

This is a great, simple way to turn a dessert favorite into a spooky Halloween treat!

 Check out all our Halloween ideas and follow us on Pinterest!

Graveyard Brownies

  • Brownies
  • Pepperidge Farm® Milano® Cookies (any flavor)
  • Chocolate frosting
  • Candy (optional)
  • Crushed OREOs® (optional)

Make and frost the brownies at home or to save time, you can simply buy pre-made brownies and just add the gravestones yourself. (Cut the brownies before decorating.) Cut the Milano® to your desired size of tombstone–cutting in half makes a shorter tombstone, so you may find that cutting it a little longer works better (then you can eat the leftover piece!). Fill a pastry bag with chocolate frosting (or simply a sandwich bag with the tip cut off), and pipe “RIP” onto the Milano®. Now push the tombstone down slightly into the brownie (it stays a little better if you push it down into the brownie than if you just place it in the frosting). Add some “fresh dirt” to the grave by sprinkling crushed Oreos®–you don’t have to remove the filling before crushing. Then decorate with any candy you like. Harmons has great candy corn and Fresh Pack Mallowcreme Pumpkins that make fun decorations.

 

Pumpkin Patch Cheeseball How-To

October 3, 2014

Pumpkin Patch Cheeseball

This makes a great, simple Halloween appetizer!

Check out all our Halloween ideas and follow us on Pinterest!

Pumpkin Patch Cheeseball

  • Harmons Cheeseball (from the Delicatessen)
  • Celery with leaves
  • Harmons Crostinis (from the Bakery), crackers, veggies, or anything you’d like to dip

Form the cheeseball into a round ball (you can just wash your hands and roll the cheeseball with your hands). Place the ball in the middle of a platter, then create the pumpkin’s ridges using a knife or toothpick–just drag the knife from the bottom of the cheeseball to the top where the stem will go. Once all the ridges are added, cut off the top part of a celery stalk with leaves (about 4 or 5 inches). Then simply push the celery into the center of the cheeseball. Place crostinis, crackers, etc. around the cheeseball.

 

October Owl Cupcakes How-To

October 3, 2014

October Owl Cupcakes

Just add Oreos® and M&Ms® to your cupcakes for a quick and fun Halloween dessert! (You can also make them without the tufts at the top.)

 Check out all our Halloween ideas and follow us on Pinterest!

October Owl Cupcakes

  • Frosted cupcakes
  • Oreos® (Double Stuf® is best)
  • Milk Chocolate M&M’s® (for beak)
  • Peanut Butter M&M’s® (for eyes)

You can use regular Oreos® for the eyes, but Double Stuf® are easier to separate–just twist to pull apart, leaving one frosted side and one unfrosted side. Save the unfrosted side for the tufts at the top. To remove any excess crumbs from the frosted side, just use the unsharpened side of a knife and gently scrape a very thin layer of frosting to remove. Keep the knife level with the frosting or you could end up with gouge marks in the frosting. Then simply place the Peanut Butter M&M’s® on the frosted side and press down slightly. (We tried using only Milk Chocolate M&M’s® for the eyes and beak or only Peanut Butter M&M’s®, but we found that the Peanut Butter M&Ms® make nice, large eyes. The Peanut Butter M&M’s® aren’t too bad for the beak, but they get a little large and aren’t as round for the beaks. The bottom owl in the picture used all Peanut Butter M&M’s®.) Place the eyes on the frosted cupcake. Between the eyes, place a Milk Chocolate M&M® for the beak.  For the tufts at the top (optional), simply cut one of the unfrosted Oreo® sides in half. Then push the pieces slightly into the cupcake (they stay more firmly if you push them into the cupcake a little). 

 

Dracula Donuts How-To

October 3, 2014

Dracula Donuts

This is a great treat for a Halloween party, with fangs for guests to take home!

 Check out all our Halloween ideas and follow us on Pinterest!

 Dracula Donuts

  • Donuts (glazed work best)
  • Plastic fangs
  • Chocolate chips or M&M’s®

Glazed donuts work best for this, and the larger hole, the easier the fangs fit–cake donuts tend to crack after sitting a while (you can see the top left donut in the picture is starting to crack). You probably won’t be able to fit the fangs only in the hole, so just push the fangs down into the donut, centering over the hole. (Even if you can see part of the donut inside the opening of the fangs, it just looks like the back of the mouth.) For the eyes, you can push in the pointed ends of chocolate chips or even use M&M’s® on frosted donuts (they tend not to stay as well, but they give a spookier look). You may want to wait to put the fangs in until right before serving, since the longer they sit, the more the fangs tend to open up and pull away from the donut. If they do pull away, just push them back down.

 

Mummy Halloweenies How-To

October 3, 2014

Mummy Halloweenies

Looking for a spooky appetizer or main dish for your Halloween party? These Mummy Halloweenies are sure to please!

 Check out all our Halloween ideas and follow us on Pinterest!

Mummy Halloweenies

  • Mini hot dogs (or regular-sized hot dogs)
  • Can of crescent roll dough
  • Mustard

Preheat oven to 375. Cut crescent roll into strips about 1/8″ – 1/4″ wide. The beauty of this recipe is that you can stretch the dough to make it thinner if you find the mummy’s bandages are getting too thick. Then simply wrap the dough around the mini hot dog a few times (or regular-sized hot dog), being sure to tuck in the beginning of the strip to stay in place. Then place the wrapped hot dogs on a greased cookie sheet and bake until golden brown, generally about 15 minutes. (You may want to start checking around 10 minutes, in case it starts too brown too quickly.) For the eyes, dip a toothpick in mustard and make dots for eyes. Serve warm.