The Great Butter Swap

The following is a sponsored post by Pompeian. All thoughts and opinions are my own. 

Did you know that August is National Olive Oil Month? Nope, me either! That is until my new friends at Pompeian Oil filled me in! 

Pompeian Olive Oil Company was founded in the hills of Tuscany, only to become America's first national brand of imported extra virgin olive oil. After establishing a headquarters in Baltimore in 1906, Pompeian began importing olive oil in bulk, then blending and bottling it fresh daily here in the U.S.—the only national brand of olive oil to do so.

Unlike many olive oils sold here, Pompeian is a blend of olive oils produced in various regions rather than from a single location or company owned grove. 

Their attention to detail and the pride they take in their products can definitely be experienced with every single bite of food you cook in their delicious oil. 

And what a better way to celebrate this month dedicated to all things olive oil than swapping Pompeian Oil for butter in one of your favorite recipes??!!?? 

If you are a butter lover, maybe you don't realize just how easy it is to do so. Well, the folks at Pompeian are here to help with this fabulous conversion chart! Have a recipe you love that includes butter, this handy chart will tell you exactly the amount of olive oil to use instead. They have taken all the guess work out of it! 

As a leader in the olive oil industry, and the #1 selling Extra Virgin Olive Oil in the U.S., Pompeian is celebrating National Olive Oil Month by launching the Pompeian Pledge. It's simple, fun and yummy! All they ask is for consumers nation wide to swap out butter for olive oil in their everyday recipes. 

To take the pledge, simply click here. To make it even more fun, 1,000 fans who sign up will be randomly selected to receive a gift from Pompeian (A free movie ticket redemption code and a coupon for free olive oil!!). Plus every week 5 additional fans will win a fun prize pack from Pompeian. 

Yep, I took the pledge! And the first recipe that came to mind was something with potatoes...for breakfast. See, when it's time to fry "taters" I would normally reach for the butter, so I knew it would be the perfect opportunity to do the olive oil swap. Well, I can tell you, it not only worked, but totally exceeded my expectations. Butter and potatoes just go together, and the flavors meld perfectly. But I can honestly say the flavor they had from cooking in Pompeian's amazing oil was just as delicious and gave them a beautiful golden color. 

Honestly this dish is a perfect one for breakfast, lunch, brunch or a simple supper, which is exactly what I made it for. A simple, hearty meal at the end of a long day the whole family will love!

Celebrate National Olive Oil Month by taking the Pompeian Pledge today! So, what recipe do you want to try with olive oil first???

Root Vegetable Breakfast Hash

3-4 large baking potatoes, peeled and diced

3 large carrots, peeled and diced

3 medium parsnips, peeled and diced

1 red bell pepper, diced

1 medium white onion, diced

3 TBS Pompeian Olive Oil

Dried Parsley

Salt and Pepper

2 eggs per person, cooked over easy

Red Pepper and Parsnips now shown

Heat oil over medium-high heat in a large skillet. 

Add potatoes, parsnips, onions, carrots and peppers. Season with salt and pepper. Stirring often, cook until slightly browned and tender-crisp, about 10 minutes. Reduce heat to low, cover and allow to finish cooking, about 10 additional minutes, stirring a couple times. In a separate skillet, cook eggs. Right before serving, sprinkle potato mixture with dried parsley. Spoon onto individual plates, topping with 2 eggs each and extra parsley. 

Shared on The Country Cook Aug. 22, 2014

This is a sponsored post written by me on behalf Pompeian

Affordable & Nutritious Options At The Grocery Store {Indiana Family of Farmers}

A few days ago, I had the pleasure of walking the aisles of my favorite supermarket like never before. Thanks to my good friends at Indiana Family of Farmers  and the great folks at Kroger, I was able to explore the store with a fantastic lady, registered dietitian, Kim Galeaz. 

What an opportunity to learn from one of the best, so that I could then share some very useful info with all of you, in this the second of the four part series from IFOF, Affordable Food Options For Your Family, From Ours.

I'm sure you remember part one back in May, when we all learned that Americans spend less of their income on food than any other country in the world. 

I'm excited to share some of the highlights of the tour with you, some great tips I was so happy to learn, and then a fantastic new healthy recipe for you to share with your family! 

Our first stop on the tour was one of my favorite sections, produce. But let's face it, it's also one of the more pricey ones. I know so many families who struggle just to put food on the table, and unfortunately can't afford to buy a lot of fresh fruits and veggies. Well, I have good news. You don't need to buy fresh produce to get nutrients! Both canned and frozen fruits and veggies are packaged as soon as they are picked, and offer great nutritional value. So, for those of us who might feel guilty because we are buying the can of peaches instead of fresh because they are only $.69 per can, NO more guilt! We are still giving our families something really good for them!

For more info on all things produce, use these two great sites for a resource!

www.FruitsAndVeggiesMoreMatters.org 

*This is a great one to learn what's in season, nutrition info, plus selection/storage.

www.SafeFruitsAndVeggies.com 

*Here you will find a terrific calculator to determine pesticide residue! 

While we were in the produce section, we were introduced to a brand new item we had never heard of, the RockIt Apple. A cross between a crab and rose apple variety, this small, crunchy treat is the perfect snack! It's also a great size for the kid's packed lunches! Plus, it's a great one for baking with too. These little gems are only in season for about a month, right now, so be sure to look for them in your super market today! 

Here's another great tip for your daily diet. Try to remember that half of your grains every day should be whole. So look for the logo from the Whole Grains Council when you're shopping in the bread aisle. 

But don't forget, the cereal aisle is also a great place to get extra whole grains into your daily meals too. (Especially for kids!!) Kim even said don't worry so much about the cereals that have some sugar included (think Frosted Mini Wheats) because of all the added benefits from the whole grains, plus the milk you're going to add to it also! 

Finally, one of my favorite tips from Kim was also one of the most simple. Got canned soup or maybe boxed mac n cheese in the pantry? Need a quick meal but want to increase the nutritional value? This things are great products to add fresh, canned or frozen veggies to! Your kids might be much more inclined to eat that broccoli or zucchini if you hide it under some creamy mac n cheese! 

I learned so much on this tour, and am so grateful for the info, a lot of it new and contrary to what I thought. I think the most important thing to remember when choosing food options, and keeping affordability in the grocery store is one of the first things Kim said, "You can make room for sweets and treats, as long as they are part of a balanced diet." And for someone like me who believes in all things in moderation, it was so nice to hear!

The recipe I want to share with you actually includes one of our favorite veggies, but maybe one you might not have tried. Parsnips. They have been a tradition in our house for years (actually 3 generations now) but I know many people who have never had the pleasure. Plus, roasting veggies are a great way to put a lot of flavor into them, while still keeping them bright, delicious and nutritional! 

Roasted Parsnips and Carrots

5 medium carrots, peeled and cut into 1/4" discs

3 large parsnips, peeled and cut into 1/4" discs

1/3 c. canola oil

Garlic Powder

Onion Powder

Salt and Pepper

Dried Parsley

Preheat oven to 400. Combine all ingredients in a 8 x 11 baking pan. Stir well to coat. Bake for 1 hour until veggies are tender and golden brown. Stir before serving.

Shared on The Country Cook July 25, 2014

 Here are a few additional sites that are a great resource on this topic and a few of my favorites:

www.incredibleegg.org

www.ChooseMyPlate.gov

www.foodinsight.org

www.fda.gov/Food/IngredientsPackagingLabeling/LabelingNutrition/ucm2006873.htm

www.IndianaPork.com

www.IndianaBeef.org

Disclaimer: As part of the Affordable Food Options For Your Family, From Ours series, I was compensated for this post. All thoughts opinions are my own. 

Free Beans, Now What?

Are you completely done with soup weather? Did you eat so much over that long, freezing winter you will be happy if you don't see another soup until next December? If you answered yes, I don't blame you. I completely understand where you are coming from. And if I wasn't such a soup fanatic, and we still didn't have some chilly days here in northern Indiana, I would feel the exact same way. But both of those are true, so today is a soup recipe.

I guess I should be honest and say there was another reason for why this recipe came to be. My mom's friend gave me this huge bag of dried Lima beans. I can't even remember why she had them and decided she didn't want them, but her loss was my gain. I actually didn't even know what I was going to do with them when I accepted her generous offer, but I figured being beans, I could find something yummy to turn them into.

Well in my mind, beans, almost every kind, mean soup. I've made enough batches of Ham & Beans that it's just the place my head goes first. So even thought I never would have thought of putting this particular bean into a soup, I thought "how bad could it be?" So this is what I came up with. It's very similar to other bean soups I make, but this one has a little something extra with the addition of parsnip. It gives it an extra luscious texture and amazing flavor.

If you still have some chilly days in your forecast, or like me can eat soup year round, this should definitely be the next one you try. Simple and satisfying....exactly what you what in a meal!

Lima Bean Soup
1 lb. dry Lima bean
4 c. water
4 large carrots, peeled and finely chopped
1 medium white onion, finely chopped
1 large parsnip, peeled and finely chopped
2 stalks celery, finely chopped
2 (32 oz.) boxes chicken broth
2 TBS butter
1 TBS corn starch
Dried Parsley

In a large stock pot bring 4 cups of water to a boil. Add beans. Boil for 2-3 minutes. Remove from heat. Leave covered and sit for 1-2 hours until beans are tender. Drain and rinse well. Rinse out pot. Melt butter over medium heat. Add carrots, onion, parsnip, and celery. Saute' for 5-7 minutes until soft. Add beans and saute' 2 minutes more. Add broth and bring to a boil. Reduce heat to low and simmer for 1 hour. Remove about 1 c. of liquid and mix with corn starch. Whisk well. Add back to soup. Bring to a boil, stirring constantly. Reduce heat to low and continue cooking for 30-45 minutes until slightly thickened. Garnish with parsley.

Shared on The Country Cook May 2, 2014

Lima Beans at Very Good Recipes

Good-for-You Everyday Meals Day 3

Whew...it's been a fun week here on EMM...3 days of new recipes from Gooseberry Patch from their latest cookbook, Good-for-You Everyday Meals. We've already enjoyed an overnight oatmeal recipe; and a fantastic chicken dinner you're family will love. Today, I am ending this fabulous week with a veggie dish that is hands down, my new favorite roasted vegetable recipe; and one that could easily be served a couple different ways.

I love roasted vegetables. In fact, I think folks out there who turn their noses up at veggies, or maybe their kids do, should try roasting them before they write them off completely. Cooking veggies in the oven with oil and seasonings just does something magical to them. It gives them an almost "nutty" flavor, developing the sugars more than if boiled or steamed; and results in sweet, tender, and delicious dishes.

I've made a ton of roasted veggie recipes, trying different combinations, different spices and herbs...and without a doubt, this is definitely in my top 3 of all time. The minute I saw onion soup mix in the recipe, I had a hunch it would be dynamite because I already make a roasted red potato recipe using it, and they are out of this world yummy.

I love all the colors this dish has, along with the variety of veggies themselves. I served them along side a beef roast, but there is no doubt they could easily be a main dish for a scrumptious meat-free meal. Or even better, make them when having a large group over, and let them play double duty as a side dish for those who do eat meat, and a main dish for those who don't! Plus, it's totally adaptable to include your favorite vegetables.

As other Gooseberry Patch recipes I share, I will give it to you as published, with any changes I made in the note below.

In case you are coming to the party a little late, be sure to stop by Monday's post to see how you can win a copy of Good-for-You Everyday Meals for yourself!

Sisters' Baked Harvest Vegetables
Found on page 151 Submitted by Stacy Lane, Laurel, DE
4 potatoes or 2 potatoes and 2 turnips, peeled and cubed
1 bunch broccoli, cut into bite-size florets
2 c. green beans, trimmed
3 carrots, peeled and cut into 1/4" rounds
1 zucchini, cut into 1/4" rounds
1 yellow squash, cut into 1/4" rounds
1/2 c. olive oil
1 (1.35 oz.) package onion soup mix

Preheat oven to 350. Combine all vegetables in a lightly greased 9x13 pan. Drizzle with oil and toss to coat. Sprinkle with soup mix and toss again. Bake, uncovered, for 45 minutes until all veggies are tender. *NOTE* I omitted the green beans and broccoli, but added 1 extra potato and carrot.  I also substituted parsnips for the 2 turnips. I also sprinkled with a little parsley at the end before serving.

Shared on The Country Cook Mar. 7, 2014

Vegetables at Very Good Recipes

A Forgotten Veggie

Are you looking for a new vegetable for your Thanksgiving table? Or maybe you're just trying to introduce your family to new things besides the staples of green beans and corn. Well, today I've got a recipe using one of my family's absolute favorite veggies, and it might just be one you've never tried, and for some, never even heard of.

The parsnip. Now, I will tell you right now, I truly believe your exposure to these root veggies might depend on the area of the country you live in. Growing up, I was well aware of them, but that was because of my family in Pennsylvania. See, they are very popular out there; and my "Popeye" (grandpa) grew the biggest ones around! I wish I had a photo to share, but I'm not kidding you when I say the ones he got out of the garden each year were gigantic! We're talking like something that could have taken a blue ribbon at the state fair, had he entered. And learning from him, my dad started growing them in his garden too, but something about the Indiana soil, they never did get as big as his dad's. And at that time, we couldn't even find them in our grocery stores. Nowadays, I can find them at a few stores around town, so I'm thankful.

One unique thing about getting the best tasting parsnips possible? You have to leave them in the ground until after a good hard freeze, and then dig them up! No joke, there were many Thanksgiving mornings in PA my grandpa would be out digging them up, fresh for Grammy to fix for dinner! It's the key to making sure the have just the right flavor. And what might that flavor be, you ask? Well, I once heard them described as a "carrot with a kick" and I think it's perfect. They have a little bit of a "spice" to them (think ginger) but when cooked, can be sweet like carrots.

This preparation is the only way our family has eaten them for 3 generations now! Grammy taught my dad. He taught me. And now I'm passing it down to my son. They couldn't be easier and would make a great addition to your Turkey Day table! Your family will be so pleased with something new to try, especially after they taste how delicious they are!

Sauteed Parsnips

4-5 large parsnips, peeled and sliced (see note below)

1/4 c. margarine or butter

Salt and Pepper to taste

Place sliced parsnips in medium saucepan. Cover with cold water. Bring to a boil. Cook for 3-5 minutes just until fork tender. Drain well. Melt margarine in large skillet over medium-high heat. Add parsnips. Season with salt and pepper. Saute until golden and browned, about 10 minutes. Transfer to serving bowl and adjust seasoning.

*NOTE* To slice parsnips, stand them up. Looking down on the top. you will be able to see a circle in the center. This is the core. Slice down each side of the parsnip, around that core and then julienne.

Shared on The Country Cook Nov. 22, 2013