Iowa Living Magazines

Slippery Slimy Smoothie

Introducing kids to unfamiliar flavors doesn’t have to be a frightful experience. A passion for produce may begin with America’s favorites, like bananas, apples, citrus, celery, carrots and broccoli, but that’s just the beginning.
Whether it’s their angry names and tough exteriors, or simply a fear of the unknown about taste and preparation, dozens more diverse and exotic fruits and vegetables like dragon fruit, horned melon and Brussels sprouts are often the sources of produce paranoia.
One easy way to introduce new flavors is by trying a variation of a familiar fruit or veggie. For example, there are more than 500 edible banana varieties in the world. You might sample a red banana or a Manzano, or even an ice cream banana, with a taste resembling vanilla custard.
These fun and kid-friendly Green Slime Nacho Cups feature plantains, for example, a member of the banana family with a different taste and texture than everyday yellow bananas – more firm and starchy like a potato. Increase your family’s produce intake even further with a Slippery Slimy Smoothie, which calls for green grapes, spinach, banana and pineapple.
Find more recipes and other not-so-scary fun at dole.com/Disney, and follow #Dole and #DoleRecipes.

Prep time:10 minutes
Servings: 2 (8 ounces each)

1/2 cup DOLE® Spinach
1 Dole Banana, peeled and frozen
1/2cup Dole Green Grapes, frozen
1/3 cup cucumber, diced
1/2 cup Dole Pineapple
1/2 cup unsweetened vanilla almond milk
1/2 cup nonfat plain Greek yogurt
5 ice cubes
In blender, blend spinach, banana, grapes, cucumber, pineapple, almond milk, Greek yogurt and ice cubes until smooth.
Pour smoothie into two glasses and serve.

Green Slime Nacho Cups

Introducing kids to unfamiliar flavors doesn’t have to be a frightful experience. A passion for produce may begin with America’s favorites, like bananas, apples, citrus, celery, carrots and broccoli, but that’s just the beginning.
Whether it’s their angry names and tough exteriors, or simply a fear of the unknown about taste and preparation, dozens more diverse and exotic fruits and vegetables like dragon fruit, horned melon and Brussels sprouts are often the sources of produce paranoia.
One easy way to introduce new flavors is by trying a variation of a familiar fruit or veggie. For example, there are more than 500 edible banana varieties in the world. You might sample a red banana or a Manzano, or even an ice cream banana, with a taste resembling vanilla custard.
These fun and kid-friendly Green Slime Nacho Cups feature plantains, for example, a member of the banana family with a different taste and texture than everyday yellow bananas – more firm and starchy like a potato. Increase your family’s produce intake even further with a Slippery Slimy Smoothie, which calls for green grapes, spinach, banana and pineapple.
Find more recipes and other not-so-scary fun at dole.com/Disney, and follow #Dole and #DoleRecipes.

Prep time: 5 minutes
Cook time: 20 minutes
Servings: 4

1 green starting to turn yellow DOLE® Plantain, peeled and thinly sliced on bias
1 1/2 teaspoons canola oil
1/4 teaspoon salt, divided
1 Dole Avocado, halved, pitted and peeled
1 tablespoon lime juice
1 clove garlic, minced
1/2cup thinly shredded Dole Purple Cabbage
Preheat oven to 375 F. Toss plantain slices with canola oil and season with pinch of salt. On parchment paper-lined baking sheet, arrange slices in single layer with no overlapping.
Bake 18-20 minutes, or until crispy and lightly golden. Cool completely and set aside.
Using spoon, scoop flesh of avocado into small bowl and mash, reserving one half avocado shell. Stir mashed avocado with lime juice, garlic and remaining salt. Stir in slaw, reserving some for garnish. Scoop into reserved avocado shell and smooth top with back of spoon. Stick reserved cabbage shreds out of avocado mixture to look like hair.
Serve slime nacho cups with plantain chips.

Samosas

By Chhaya Jain

Growing up in India, Chhaya Jain of Johnston first learned how to make her family’s traditional Samosa (stuffed triangles) recipe from her grandmother.
“Samosa is a traditional Indian dish which is usually cooked in the north part of India,” Jain says. “The recipe which I like to share is an old traditional recipe I learned from my grandmom. I usually cook samosa in big batches to share.”

Ingredients For outer layer
1 cup of all purpose flour
1/4 cup of oil
1/4 teaspoon of salt

Instructions
Mix well all three ingredients then add water as required to make soft dough. Put it to rest for at least 10 minutes. Meanwhile, prepare the stuffing.

Ingredients For stuffing
2 medium-sized peeled potatoes, boiled and mashed.
1/2 tablespoon of oil
Salt to taste
1/2 teaspoon sugar
1/4 teaspoon of turmeric powder
1/4 teaspoon red chili powder or paprika (optional)
1/4 cup frozen peas
1/4 teaspoon garam masala (optional, don’t use if you prefer less spicy food)
1/4 teaspoon raw mango powder or lemon juice (raw mango powder available in Indian groceries)
A few sticks of cilantro, chopped (optional)

Instructions
Put oil in pan and let it get warm. Add turmeric powder, mashed potato and then add all other ingredients for stuffing. Mix well. Turn off the burner/flame.
Now you have the stuffing and dough ready.
Put oil in pan to deep fry on low medium flame and let it heat. Meanwhile, make the samosas.
Make 8-10 balls out of the dough, roll them into a round shape then cut in half so you have two D-shaped rolled pieces. Pick one and form a cone. Add stuffing and press firmly to close the corners. Repeat this process to get 16-18 samosas ready to fry. Put them in oil to fry. Turn them two to three times until golden in color. Take them out and drain them on a paper towel.
Delicious samosas are ready to serve hot plain or with any dipping or tomato ketchup.

Baked Eggs Puttanesc

Maintaining a healthy lifestyle includes a variety of commitments, from exercising to eating right. However, serving up healthy meals doesn’t have to be boring.
From earthy and nutty black ripe olives to rich and fruity kalamata olives, Lindsay adds a hearty and flavorful punch to just about any dish, including soups, salads and main courses. Plus, these fruits are cholesterol-free, high in “good fats” and low in carbohydrates and calories, making them an ideal ingredient for keto, Mediterranean and paleo diets.
Whether they help elevate dishes like Taco-Stuffed Spaghetti Squash and Baked Eggs Puttanesca or are simply enjoyed as a snack, olives are a guilt-free food to ensure your healthy mealtime is anything but boring.
For more recipes and information, visit ilovelindsay.com.

Baked Eggs Puttanesca
Prep time: 15 minutes
Cook time: 45 minutes
Servings: 4-6

3 tablespoons olive oil
1/2 yellow onion, chopped
2 cloves garlic, chopped
3 anchovy filets, chopped
1/4 teaspoon crushed red pepper flakes
2 tablespoons tomato paste
1 can (35 ounces) chopped tomatoes
2 tablespoons Lindsay Capers, drained
1/3 cup Lindsay Pitted Kalamata Olives, drained and halved
salt, to taste
pepper, to taste
1 1/2 cups chopped kale
6 eggs

Directions
Heat oven to 400 F.
In non-reactive saucepan over medium-high heat, warm olive oil. Add onion and saute, stirring occasionally, until soft, about 6 minutes.
Add garlic, anchovies and red pepper flakes; cook 1 minute. Stir in tomato paste then add chopped tomatoes with juices, capers and olives.
Bring to boil then reduce heat to low. Simmer, stirring occasionally, 15 minutes. Season with salt and pepper, to taste.
Transfer puttanesca sauce to 9-by-13-by-2-inch baking dish and spread to cover bottom. Stir in kale then, using wooden spoon, make six wells. Crack one egg into each well and season yolks with salt and pepper, to taste.
Transfer to oven and cook until white is set and yellow is cooked to preference, 12-16 minutes. Spoon into bowls and serve.

Lemon Baked Cod

Hello fellow food lovers!
I’m Carrie, and I invite you to take a peek into my tasty food creations that are inspired by my favorite cooks — all right here from my cozy kitchen. Whether it’s watching dozens of recorded cooking shows into the wee hours of the night or constantly learning from the amazing culinary women in my life, my true passion and self-therapy comes from the tip of my spatula. I hope you enjoy my recipes and can find the confidence to put your own spin and twist on them.
While the holidays can be fun, it’s been time to get back to healthy eating, and that means lots of fish for us. I’ve been experimenting with different seasonings, and this one is a favorite in our home. This must be fresh cod from the meat counter to make it the best possible tasting. Also, keep in mind that this isn’t fried cod, so it won’t be crispy. It will, however, be a healthy meal that can be served with a great side of steamed veggies. Enjoy a lighter dish with this recipe.
Stay up to date with my food-spiration (see what I did there) and lifestyle. Find me on Instagram @carbearbrown.

Serves: 2

Ingredients
1 pound fresh cod
1 cup panko breadcrumbs
¼ teaspoon garlic powder
¼ teaspoon red pepper flakes
¼ teaspoon dried parsley
¼ teaspoon old bay seasoning
2-3 tablespoons olive oil
1 lemon
2 teaspoons dry white wine
1 tablespoon butter

Instructions
Preheat oven to 375 degrees. In a medium-sized shallow dish, combine the panko, garlic powder, red pepper flakes, dried parsley and old bay seasoning. Remove whole fresh cod (1 pound) from fridge and slice into two even pieces. Take two 12-inch by 12-inch pieces of foil and place fish on top of the foil. Drizzle fish on both sides with olive oil and fully dredge in the crumb mixture. Be sure to dredge heavily so all sides of the cod are fully coated with the crumb mixture. Place back onto the two separate pieces of foil. Take the lemon and slice into four circular pieces and place two slices on each fish. Take your 1 tablespoon of butter and put half on the top of each fish. Drizzle with white wine to finish and wrap the fish up into the foil lightly so there is just enough of a place for steam to escape. Place both foil packets onto a small pan and bake for 20 minutes or until fish is fully white and flakes apart easily with a fork (you may have to test this). Remove fish from oven and let set for 10 minutes in foil packet. After 10 minutes, remove from foil and serve immediately with a lemon wedge or tartar sauce.

Rosemary and Lemon Roasted Chicken

Hello fellow food lovers! I’m Carrie, and I invite you to take a peek into my tasty food creations that are inspired by my favorite cooks, all right here from my cozy kitchen. Whether it’s watching dozens of recorded cooking shows into the wee hours of the night or constantly learning from the amazing culinary women in my life, my true passion and self-therapy comes from the tip of my spatula. I hope you enjoy my recipes and can find the confidence to put your own spin and twist on them.
Stay up to date with my food-spiration (see what I did there) and lifestyle! Find me on Instagram! @carbearbrown
Plain and simple, classic and elegant. This roasted chicken is sure to impress your guests, spouse and your taste buds! Enjoy this simple and classic American staple I created after trying out dozens of recipes.

Serves 4

Ingredients
½ cup olive oil
2 teaspoons ground thyme
1 teaspoon fennel seeds
Heavy pinch of salt and pepper
1 teaspoon dried basil
1 whole lemon
1 whole yellow onion
3 large cloves of fresh garlic
3 tablespoons of fresh rosemary (3-4 large sprigs)
½ stick of butter
4 pounds chicken (Backbone removed and butterflied. The meat counter can help you with this.)

Instructions
Preheat oven to 450 degrees. Place the olive oil, thyme, fennel seeds, salt, pepper and basil into a small bowl. Stir the herb mixture vigorously and set aside.
Take a 12-inch cast iron skillet and coat the sides and bottom with the stick of butter. Take the lemon and yellow onion, cut or slice them into ½-inch slices, and distribute them in the bottom of the skillet. Finely dice the garlic and sprinkle it in the skillet after the lemons and onions. After removing the rosemary from the stem, finely chop 3 tablespoons. Sprinkle 1 tablespoon of the rosemary into the skillet.
Place chicken skin side down over the skillet mixture. Drizzle half of the oil mixture over the chicken and coat with clean hands ensuring all of the chicken gets coated. Flip chicken over (skin side up) and pour the remaining oil mixture over it and coat with hands again. Whole chicken should be evenly coated, then sprinkle the remaining 2 tablespoons of rosemary over the chicken. Using a tablespoon of your stick of butter, cut it into 12 small cubes and dot the chicken evenly with the butter. This will make the skin a nice brown.
Place into preheated oven for 40-45 minutes while turning skillet every 10 minutes to ensure evenly cooked. A meat thermometer inserted into the thickest part of the breast should register 155 to 160 degrees when it is fully cooked.
When done, remove the chicken and cover the skillet with aluminum foil and allow to rest for 10 minutes. Cut the chicken into quarters or eighths, sprinkle with salt, and serve hot with the pan juices.

Homestead Salad

Years ago, my sister brought this dish to a family gathering, and it became my favorite side. Knowing this, she has kindly made it for many gatherings since then, and I have even tried my hand at it. Turns out, even a notoriously bad cook such as myself can manage it. My favorite thing about this dish is that it stays good for at least 5-7 days. So, when all the other leftovers have been eaten or need to be thrown away, the homestead salad patiently waits to be rediscovered in the back of the fridge and enjoyed. I’ve never had to throw these leftovers out!
Be sure to make this ahead of time, as it needs to sit for the flavors to mellow and meld. I made it the morning of a meal once, and, after a taste, put it right back in the fridge instead of serving it. Hope you like it as much as I do, and, if you need help eating up the leftovers, I’ll be glad to help!

Ingredients
1 10-ounce package frozen mixed vegetables (the one with corn, peas, beans, carrots)
1 17-ounce can of red kidney beans, drained and rinsed
1 cup diced celery
½ cup diced onion
½ cup chopped green pepper

Sauce
¾ cup sugar mixed with 1 tablespoon flour
½ cup vinegar
1 tablespoon mustard

Instructions
Combine sugar, flour, vinegar and mustard. Cook over medium heat, stirring constantly until clear and thick. (Thickening seems to take forever, and my sister and I confess to giving up before it reaches our definition of “clear and thick.”) Let cool.
Cook frozen vegetables according to package directions. Drain and set aside to cool. Rinse kidney beans and drain well. Combine celery, onion, pepper, cooled mixed vegetables and drained red kidney beans.
Add dressing, mix and refrigerate, stirring occasionally. Best after a day. Keeps well for 5-7 days or longer.