Tag: INFRA

  • Festive Popcorn Balls

    Festive Popcorn Balls

    Festive Popcorn Balls

    Festive Popcorn Balls are in your future! Trading in crispy rice for popcorn gives you a cross between kettle corn and a marshmallow crispy treat. Roll the popcorn balls in colorful candies for a festive seasonal flair. Perfect for enticing kitchen amateurs into the mix, you can even melt the marshmallow and butter mixture in the microwave if you want to keep your stovetop free. Just combine the ingredients in a large microwave save bowl and microwave for 30 second intervals, stirring thoroughly, until the mixture is just melted and combined. 

    Festive Popcorn Balls

    Trading in crispy rice for popcorn gives you a cross between kettle corn and a marshmallow crispy treat. Roll the popcorn balls in colorful candies for a festive seasonal flair. Perfect for enticing kitchen amateurs into the mix. 
    Print Recipe Pin Recipe
    Servings: 6
    Course: Dessert, Snack
    Ingredients Method

    Ingredients
      

    • 8 cups plain popcorn
    • 3 tablespoons unsalted butter cubed
    • ½ teaspoon vanilla extract
    • 10 ounces small marshmallows
    • ½ cup white chocolate covered pretzels rough chop
    • ½ cup peanut butter pieces

    Method
     

    1. Place peanut butter candy pieces and chopped pretzels on a baking sheet and set aside.
    2. Heat marshmallows, butter, and vanilla in a large pot over medium-low heat, stirring until smooth and creamy
    3. Fold in popcorn to coat evenly. Form mixture into balls about the size of a baseball and roll in candy.
    4. Place on a parchment lined tray until set, approximately 30 minutes.
    5. Enjoy!

    Recipe Provided by INFRA

  • Cherry Oatmeal Bakes

    Cherry Oatmeal Bakes

    Cherry Oatmeal Bakes

    Make these cute Cherry Oatmeal Bakes for individual portions of a delicious and nutritious hot breakfast! The juices keep things flavorful and moist. Eat together or people can grab theirs when they’ve stumbled out of bed.

    Cherry Oatmeal Bakes

    Make these cute Cherry Oatmeal Bakes for individual portions of a delicious and nutritious hot breakfast! The juices keep things flavorful and moist. Eat together or people can grab theirs when they’ve stumbled out of bed.
    Print Recipe Pin Recipe
    Servings: 3
    Course: Breakfast
    Ingredients Method

    Ingredients
      

    • 2 cups old-fashioned rolled oats
    • 1 teaspoon ground cinnamon
    • ½ teaspoon fine sea salt
    • ¾ cup R.W. Knudsen Family Just Tart Cherry Juice
    • ¼ cup R.W. Knudsen Family Organic Apple Juice
    • 1 cup milk
    • 1 large egg
    • ½ apple chopped
    • ½ cup dried tart cherries
    • 2 tablespoons butter melted
    • 1 teaspoon vanilla extract
    Topping
    • ¼ cup old-fashioned rolled oats
    • ⅓ cup sliced almonds
    • ¼ cup firmly packed brown sugar
    • 1 teaspoon vanilla extract
    • ½ teaspoon ground cinnamon
    • Milk if desired

    Method
     

    1. Preheat oven to 375°F. Place six six-ounce custard cups in 13 x 9-inch baking pan.
    2. Combine oats, cinnamon, and salt in medium bowl. Stir in juices, milk, egg, apple, cherries, butter, and vanilla. Divide evenly into custard cups.
    3. Combine topping ingredients in a small bowl. Sprinkle over oat mixture. Cover pan with foil. Bake 20 minutes. Remove foil. Bake 20 minutes more or until centers are set and topping is golden brown. Remove from oven, let cool. Serve with milk, if desired.
    4. Enjoy!

    Recipe Provided by INFRA

  • Mini Pumpkin Doughnut Muffins

    Mini Pumpkin Doughnut Muffins

    Mini Pumpkin Doughnut Muffins

    It may be hard to find gluten- and grain-free doughnuts—why not make your own! These Mini Pumpkin Doughnut Muffins will satisfy that craving without additives or unpronounceable ingredients.

    Mini Pumpkin Doughnut Muffins

    It may be hard to find gluten- and grain-free doughnuts—why not make your own! These Mini Pumpkin Doughnut Muffins will satisfy that craving without additives or unpronounceable ingredients.
    Print Recipe Pin Recipe
    Servings: 3
    Course: Dessert, Snack
    Ingredients Method

    Ingredients
      

    • 2 large eggs
    • 2 tablespoons oil
    • ¾ cup water
    • 1 box Simple Mills Pumpkin Muffin & Bread Mix
    • ¼ cup coconut sugar
    • 1 tablespoon ground cinnamon

    Method
     

    1. Preheat the oven to 350°F. Spray or lightly grease two mini muffin pans and set aside.
    2. Mix together wet ingredients.
    3. Slowly mix in Simple Mills Pumpkin Muffin & Bread Mix.
    4. Pour batter into muffin tins.
    5. Bake for 10 minutes, until the tops are domed and firm to the touch, and a tester comes out clean. Remove them from the oven and allow them to cool for five minutes in the pan before transferring to a wire cooling rack.
    6. While the muffins are cooling in the pan, whisk together the coconut sugar and ground cinnamon in a small bowl.
    7. As soon as the muffins are cool enough to handle, place each one in the cinnamon-sugar mixture, firmly rolling it around so that the cinnamon-sugar sticks. Gently toss it around a couple of times until the whole muffin is covered. Once covered, place each muffin back on the wire rack to finish cooling.
    8. Enjoy!

    Recipe Provided by INFRA

  • Pumpkin Snickerdoodle Cookies

    Pumpkin Snickerdoodle Cookies

    Pumpkin Snickerdoodle Cookies

    With all the flavors of the fall, these Pumpkin Snickerdoodle Cookies are the perfect way to celebrate the season! Although we’d gladly open a can just for these cookies, if you’re already cooking with pumpkin puree, these cookies are the perfect way to use the last bit.

    Pumpkin Snickerdoodle Cookies

    With all the flavors of the fall, these Pumpkin Snickerdoodle Cookies are the perfect way to celebrate the season! Although we’d gladly open a can just for these cookies, if you’re already cooking with pumpkin puree, these cookies are the perfect way to use the last bit.
    Print Recipe Pin Recipe
    Servings: 4
    Course: Dessert, Snack
    Ingredients Method

    Ingredients
      

    • ½ cup butter room temperature
    • ¾ cup sugar divided
    • ¼ cup brown sugar
    • 1 teaspoon vanilla extract
    • 1 egg yolk
    • ¼ cup Farmers Market Pumpkin Puree
    • 1 ½ cups all-purpose flour
    • 2 teaspoons ground cinnamon divided
    • ½ teaspoon ground ginger
    • ½ teaspoon ground nutmeg
    • ½ teaspoon ground cloves
    • ¼ teaspoon salt
    • ½ teaspoon baking soda
    • ½ teaspoon baking powder

    Method
     

    1. Preheat the oven to 350°F.
    2. In a medium size bowl, cream the butter, ½ cup sugar, brown sugar, and vanilla together.
    3. Add in the egg yolk and pumpkin puree and stir until combined.
    4. Sift in the flour, 1 teaspoon cinnamon, ginger, nutmeg, cloves, salt, baking soda, and baking powder. Mix until a stiff batter forms.
    5. In a small bowl, toss together 1 teaspoon cinnamon and ¼ cup sugar for coating.
    6. Scoop out two tablespoons of dough and roll into a ball, toss into the sugar and cinnamon mixture, and place two inches apart on a cookie sheet.
    7. Bake for 10-12 minutes.
    8. Remove from oven, let cool, and enjoy!

    Recipe Provided by INFRA

  • Tempeh Edamame Crunch Salad

    Tempeh Edamame Crunch Salad

    Tempeh Edamame Crunch Salad

    Tempeh is a savory and super versatile addition to your next dish. The nutty flavor and simple, clean ingredients pair perfectly with this crunchy edamame salad.

    Tempeh Edamame Crunch Salad

    Tempeh is a savory and super versatile addition to your next dish. The nutty flavor and simple, clean ingredients pair perfectly with this crunchy edamame salad.
    Print Recipe Pin Recipe
    Servings: 2
    Course: entree, Lunch
    Ingredients Method

    Ingredients
      

    • Olive oil
    • 1 package Lightlife Original Tempeh cut into triangles or strips
    • Salt and pepper to taste
    • 4 cups kale leaves of choice washed and chopped
    • ½ cup edamame shelled and cooked
    • 1 avocado diced
    • 1 large beet steamed and peeled, sliced into ¼" pieces
    • ¼ cup slivered almonds
    • 4 tablespoons peanut vinaigrette

    Method
     

    1. Cook tempeh according to package directions until nicely browned. Sprinkle with salt and pepper while cooking.
    2. In a large bowl, add all ingredients and toss to combine. Serve immediately, enjoy!

    Recipe Provided by INFRA

  • Fresh Corn and Black Bean Salsa

    Fresh Corn and Black Bean Salsa

    Fresh Corn and Black Bean Salsa

    It’s always a good idea to have a can of beans in the pantry. With a few fresh ingredients, canned black beans transform into a tasty fresh salsa. Perfect on its own, with some corn chips, or in your favorite taco.

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    Fresh Corn and Black Bean Salsa

    It’s always a good idea to have a can of beans in the pantry. With a few fresh ingredients, canned black beans transform into a tasty fresh salsa. Perfect on its own, with some corn chips, or in your favorite taco.
    Course Appetizer, Side Dish, Snack
    Keyword appetizer, salsa, side, snack
    Servings 4

    Ingredients

    • 1 cup organic sweet corn, fresh or frozen blanched 1 to 2 minutes
    • 15 ounces Eden Black Beans drained
    • 2 tablespoons red bell pepper diced
    • 1 clove garlic minced
    • 1 tablespoon lime juice freshly squeezed
    • ½ teaspoon ground cumin
    • ¼ cup onion diced
    • ½ teaspoon dried cilantro or dried parsley
    • ½ teaspoon sea salt
    • ½ cup green onions chopped
    • 1 tablespoon minced jalapeño or to taste

    Instructions

    • Mix all ingredients together and serve room temperature or chilled with your favorite organic corn chips.

    Recipe Provided by INFRA

  • Red Thai Curry Noodles

    Red Thai Curry Noodles

    Red Thai Curry Noodles

    Vegan, flavorful and budget-friendly, this Thai-inspired noodle recipe is a keeper! Add raw or cooked veggies, whatever’s lingering in your fridge, to bulk it up!

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    Red Thai Curry Noodles

    Vegan, flavorful and budget-friendly, this Thai-inspired noodle recipe is a keeper! Add raw or cooked veggies, whatever’s lingering in your fridge, to bulk it up!
    Course dinner, entree, Lunch
    Keyword dinner, entree, lunch, noodles, vegan
    Servings 4

    Ingredients

    • 2 packages Lotus Foods Organic Traditional Pad Thai Rice Noodles
    • 1 14 ounce can unsweetened coconut milk
    • ¼ cup vegetable broth
    • 3 tablespoons smooth peanut butter
    • 3 tablespoons Thai red curry paste
    • 1 tablespoon maple syrup
    • 1 tablespoon fresh lime juice
    • 1 tablespoon ginger minced
    • 2 cloves garlic minced
    • Salt to taste
    • Peanuts chopped, to taste
    • Scallions chopped, to taste

    Instructions

    • Prepare Lotus Foods Organic Traditional Pad Thai Rice Noodles per directions on package. Drain and set aside.
    • While noodles are cooking, whisk together coconut milk, broth, peanut butter, curry paste, maple syrup, lime juice, ginger, and garlic in a medium pan.
    • Cook over medium-high heat, stirring frequently. Bring to a gentle boil before reducing heat. Simmer uncovered for ~10 mins or until sauce starts to thicken. Add salt to taste.
    • Mix in noodles and warm through. 
    • Garnish with chopped peanuts and scallions. Serve immediately.
    • Enjoy!

    Recipe by Cooking for Peanuts for Lotus Foods

    Photo Credit Anett Velsberg

    Recipe Provided by INFRA

  • Beer Brats

    Beer Brats

    Beer Brats

    Did you know that Oktoberfest starts in September!? This year in Munich, Oktoberfest is celebrated September 17 – October 3. We’re just happy to have a reason to enjoy some delicious sausages this month. Beer brats celebrates the best of beer and sausages. No grill? You can always cook the brats in a deep pan on the stove and then crisp them up in a dry skillet. Experiment with different mustards and different beers to find the perfect combination. 

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    Beer Brats

    Did you know that Oktoberfest starts in September!? We’re just happy to have a reason to enjoy some delicious sausages this month. This beer brat recipe celebrates the best of beer and sausages.
    Course dinner, Lunch
    Keyword bratwursts, dinner, lunch
    Servings 1

    Ingredients

    • 8 uncooked bratwursts
    • 1 medium yellow onion thinly sliced
    • 16 ounces light lager beer
    • ¼ teaspoon sea salt
    • ¼ teaspoon ground black pepper
    • 8 hotdog buns

    Instructions

    • Preheat grill to high. 
    • In a foil pan, place brats, sliced onion, salt, pepper, and beer. Cover tightly with foil lid or aluminum foil and cook for 30 minutes.
    • Transfer brats to grill to give them a good char, approximately three minutes per side.
    • Place brats back in the cooking liquid and serve. To serve, place brats in buns and top with your favorite condiments.
    • Enjoy!

    Recipe Provided by INFRA

  • Brownie Baked Oatmeal

    Brownie Baked Oatmeal

    Brownie Baked Oatmeal

    This Brownie Baked Oatmeal is the next best thing to eating cake for breakfast. With oats, chia seeds, and peanut butter, you’ll feel satisfied through the morning. Sweet maple syrup and chocolate make this a decadent treat that may be just what you need to get out of bed when all you want to do is hit the snooze button. As the weather cools, there’s nothing like a warm meal to motivate you. One batch of this oatmeal is perfect as a weekend breakfast for the whole family, or you can reheat individual portions throughout the week for a quick meal before work or school. 

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    Brownie Baked Oatmeal

    This Brownie Baked Oatmeal is the next best thing to eating cake for breakfast. With oats, chia seeds, and peanut butter, you’ll feel satisfied through the morning. Sweet maple syrup and chocolate make this a decadent treat.
    Course Dessert
    Keyword baked oatmeal, brownie, dessert, vegan
    Servings 6

    Ingredients

    • 2 cups quick oats
    • ¼ cup cocoa powder
    • 1 teaspoon baking powder
    • 1 tablespoon chia seeds
    • Pinch of salt
    • 2 cups coconut milk from a carton
    • ¾ cup maple syrup
    • ½ cup peanut butter
    • 1 teaspoon vanilla
    • ⅓ cup chocolate chips or chopped chocolate

    Instructions

    • Preheat oven to 350∞ F. In a medium bowl combine oats, cocoa powder, baking powder, chia seeds, and salt. 
    • In a separate bowl whisk together coconut milk, maple syrup, peanut butter, and vanilla.
    • Pour wet mixture into the dry mixture and stir until fully incorporated. Pour mixture into an oven-safe baking dish and sprinkle with chocolate chips. 
    • Bake for 35-40 minutes.
    • Enjoy!

    Recipe Provided by INFRA

  • Mayan Lima Beans

    Mayan Lima Beans

    Mayan Lima Beans

    Lima beans are one of the most polarizing beans and more polarizing foods out there. We don’t get all the lima bean hate. Don’t turn up your nose at lima beans; they’re one of the mildest flavored beans. Sometimes called butter beans, these protein rich, creamy beans are mild and delicious. With just a bit of lime juice and toasted pumpkin seeds, lightly charred lima beans make a satisfying dish full of texture and flavor. 

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    Mayan Lima Beans

    Don’t turn up your nose at lima beans! Sometimes called butter beans, these protein rich, creamy beans are mild and delicious. With just a bit of lime juice and toasted pumpkin seeds, lightly charred lima beans make a satisfying dish. 
    Course dinner, entree, Lunch, Side Dish
    Keyword dinner, entree, gluten free, lunch, side, vegan
    Servings 2

    Ingredients

    • 20 ounces lima beans frozen
    • 1 tablespoon sesame oil
    • 1 tablespoon avocado oil
    • ½ cup pumpkin seeds
    • ¼ – ½ teaspoon sea salt
    • 2 green onions sliced
    • ½ cup chopped parsley
    • 1 lime quartered

    Instructions

    • Toast pumpkin seeds in a 350∞F oven for 10 minutes or until lightly browned. 
    • Place freshly toasted seeds in a food processor and process until finely ground. 
    • Heat sesame and avocado oil in a medium sauté pan until hot, add lima beans and allow to sit and develop a sear, tossing occasionally until desired sear is achieved.
    • Add green onions, ground pumpkin seeds, and salt.
    • Enjoy!

    Recipe Provided by INFRA