Mambo Sprouts

Courtesy of Crunchmasters.

Prep Time: 45 minutes

Cook Time: 25 minutes

Ingredients (Caserole):

• 2.5 lbs sweet potatoes
• 2 eggs
• 1 teaspoon dark brown sugar
• 1 teaspoon salt
• ½ teaspoon cinnamon
• ½ teaspoon ginger
• Pinch of nutmeg

Ingredients (Topping):

• ½ cup finely ground Crunchmaster® Original Multi-Seed Crackers
• 1/3 cup packed dark brown sugar
• 2 tablespoons butter, melted

Directions:

1. Preheat oven to 350°F. Peel and cube sweet potatoes.
2. In a large stock pot boil potatoes until tender, drain. Return potatoes to stock pot. Mash until smooth.
3. Add eggs, 1 teaspoon dark brown sugar, salt, cinnamon, ginger, and nutmeg. Mix well.
4. Spray a 2 quart oval baking dish with non-stick cooking spray. Add potato mixture to dish and spread evenly. Set aside.
5. In a medium bowl combine Crunchmaster® Original Multi-Seed Cracker crumbs, melted butter, and  1/3 cup dark brown sugar. Mix well. Top potato casserole with cracker mixture. Spread mixture evenly covering the entire top of the casserole.
6. Cover with aluminum foil and bake for 25 minutes. Remove foil carefully and bake for 10 more minutes.

Servings:

Makes 6 Servings

Courtesy of Crunchmasters.

Prep Time: 15 minutes

Cook Time: 18 minutes

Ingredients:

• 24oz. chicken tenders
• 4 eggs
• 1 1/3 cup finely crushed Crunchmaster^® Original Multi-Seed Crackers
• Salt
• Pepper
• Vegetable Oil

Directions:

1. Season chicken with salt and pepper.  Beat eggs well and pour into a shallow bowl.
2. Dip chicken in egg:  roll each piece in finely crushed Crunchmaster^® Multi-Seed cracker crumbs.
3. Heat oil in deep fryer to 365 degrees.  Fry chicken pieces in hot oil 15 to 18 minutes until well browned.
4. Drain on paper.

Also an excellent coating for seafood or fish.

Servings:

Makes 6 Servings

Going gluten-free doesn’t have to mean giving up great tasting food. Barbara’s is proud to offer Puffins Multigrain, Puffins Honey Rice and Barbara’s Brown Rice Crisps cereals for your gluten-free diet. Packed with gluten-free whole grains and a touch of sweetness, everyone in the family will enjoy a bowlful. Barbara’s provides educational articles on gluten-free topics relevant to our consumers.  Written by registered dietitians, we currently have two articles available: Children and a Gluten Free Diet and Gluten Free Pure Oats. Read the articles and provide us with your comments as well as other topics you might be interested in learning more about.

Barbara’s has been making great tasting naturally healthy food free of artificial colors, preservatives and additives since 1971. Not only are our products good for you, but we also strive to do good for the planet. All of our cartons feature 100% recycled carbon neutral Green Choice® cardboard.

Barbara’s recognizes the value of giving back to the community. More than 20 years ago, Barbara’s created Barbara’s for a Brighter Future, supporting local and national causes, such as Petaluma’s School Teaching Gardens, Audubon’s Project Puffin, and Chef Ann Cooper’s The Lunch Box Project.

If you would like more information or where to find our products, please visit: www.BarbarasBakery.com.

Nicola of GFree Mom gave Barbara’s Puffins a rave review. “It’s local, made with pure oats and you get a good serving of wholegrains.” Click here to read her complete review.

Kim of glutenfreeislife.com says “I love them both, but choose the Multigrain if it is available. Now, if they would just make the Peanut Butter Puffins or the new Peanut Butter Chocolate Puffins gluten-free…..oooooh!” Read her complete review.

Lisa of My Extraordinary Life says ” We really all were very impressed with this very normal tasting cereal. It has a wonderful taste and texture.” Read her complete review.

Goodbyegoldfish.com says her son and daughter both loved it and she enjoyed it too. She also loves that more and more products are being made with gluten free oats!” Read her complete review.

Who knew delicious MI-DEL Ginger Snaps were leading a double life! Cookie lovers rave about the spicy kick and extra crunchiness, but guess what? Clever bakers have discovered that they also make a pie crust that’s easy and deliciously different!

Pumpkin Pie’s a Snap with MI-DEL Ginger Snaps!

Ingredients for the Crust:

• 1 (8-ounce) package gluten-free Mi-Del Gingersnaps
• 5 tablespoons coconut oil or butter, melted

Directions:

1. Preheat oven to 350° F.
2. Pulse cookies in a food processor until it forms fine crumbs (alternatively, you can place cookies in a plastic bag and crush with a rolling pin or mallet).  You should have about 1 1/2 cups crumbs. Toss cookie crumbs with oil or butter
3. Press mixture into bottom and up the sides of a 9-inch pie plate. Bake until light golden, about 7 minutes (or about 12 minutes if using a no-bake filling). Cool completely before filling.

Ingredients for the Filling:

• 2/3 cup cream or half-and-half
• 6 Tbsp honey
• 2 eggs, beaten
• 1 (15-ounce) can pumpkin puree
• 3 Tbsp rice flour
• 2 tsp pumpkin pie spice
• 1/2 tsp kosher salt
• 1 baked Mi-Del gluten-free gingersnap crust, cooled

Directions:

1. Preheat oven to 350° F.
2. In a large bowl, whisk together cream, honey, and eggs. In a separate bowl, whisk together pumpkin, flour, spices, and salt. Whisk pumpkin mixture into cream mixture until smooth. Pour filling into crust. Bake 45 to 55 minutes, or until firm. Cool completely before slicing.

Servings:

Gluten Free Ginger  Snap Crust
Makes one (9-inch) crust

Note: For an extra-firm crust chill cooled pie for at least 1 hour or up to 24 hours.

Recipe submitted courtesy of Lundberg Family Farms.

Ingredients:

• 1-1/2 cups Lundberg Wild Blend®
• 3-1/2 cups water
• 1/2 cup fresh parsley, chopped
• 2 Tbsp. olive oil
• 1 medium onion, chopped
• 3 cups 1/2 inch cubed butternut squash (from 1-1/2 pound squash)
• 2 Granny Smith apples, unpeeled, cored, cut into 1/2 inch cubes
• 1 Tbsp. dried thyme
• 1 cup chicken broth or water
• 1/2 cup walnut pieces

Directions:

1. Preheat oven to 425°F
2. 9 X 13 inch well buttered baking dish
3. Combine water and Lundberg Wehani® Rice in a large saucepan with lid. Bring water to boiling, reduce heat to simmer and cover. Cook 50 minutes, remove from heat with lid on and steam 10 minutes. Stir in parsley and set aside.
4. Heat oil in a large skillet and sauté onion over medium-high heat until translucent.  Add butternut squash, apples, and thyme and sauté 5 minutes.
5. Stir in broth. Combine rice and onion/butternut squash/apple mixture and pour into a buttered 9X13 inch baking dish. Sprinkle walnuts over the top.
6. Bake 425°F for 20-25 minutes until heated through and squash is tender.

Servings:

Serves 10-12
Yield : 10 cups
1 cup= 141 grams

Nutritionals:

Contains Tree Nuts. Serving size 1 cup, Calories 120, Calories from Fat 40, Total Fat 4.5g (Sat. Fat .05g, Trans Fat 0g), Cholesterol 0mg, Sodium 60mg, Total Carbohydrates 20g, Fiber 2g, Sugars 3g, Protein 3g.

Recipe submitted courtesy of Lundberg Family Farms.

Ingredients:

• 1-1/2 cups Lundberg Family Farms Brown Jasmine rice
• 3 cups water
• 1 fresh pineapple, cut into 1 inch cubes, about 4 cups
• 1 red bell pepper, cored and seeded, cut into 1 inch cubes
• 1 red onion, cut into thin wedges
• 1 Tbsp. toasted sesame oil
• 1 Tbsp. vegetable oil
• 1 Tbsp. brown sugar
• Juice of one lime (1 tablespoon)
• 1/8 tsp. dried red pepper flakes

Directions:

1. Preheat oven to 400°F
2. Bring water to boil in a medium saucepan with a tight fitting lid. Stir in Lundberg Brown Jasmine. Cover and reduce heat to simmer, and cook 50 minutes. Remove from heat and let steam with lid on, for 10 minutes. Set aside.
3. Whisk together in a large bowl sesame oil, vegetable oil, brown sugar, red pepper flakes and lime juice. Add cubed pineapple, bell pepper, and onion and toss to coat. Spread the pineapple, bell pepper, and onion on a rimmed baking sheet and roast in oven for 30 minutes.
4. To serve arrange roasted pineapple/bell peppers/ onion on cooked Brown Basmati rice in a wide rimmed bowl.
5. Great with barbecued shrimp, pork, or chicken

Servings:

Serves 8-9
Yield: 9 cups
1 cup=166.4 grams

Nutritionals:

Serving size 1 cup, Calories 140, Calories from Fat 30, Total Fat 3.5g (Sat. Fat .5g, Trans Fat 0g), Cholesterol 0mg, Sodium 5mg, Total Carbohydrates 28g, Fiber 2g, Sugars 8g, Protein 2g.

Recipe submitted courtesy of Lundberg Family Farms.

Ingredients:

• 3 cups reduced-sodium chicken broth
• 2 cups water
• 2-3/4 cups (about 3/4 pound) asparagus, trimmed and cut into 1-inch pieces
• 1 onion, finely chopped
• 1 Tbsp. butter
• 1 cup Lundberg Family Farms Arborio rice
• 1/4 cup dry white wine
• 1 Tbsp. grated lemon zest
• 1/4 cup grated parmesan cheese

Directions:

1. Bring broth and water to a simmer in a medium saucepan. Add asparagus and simmer until just tender, about 3-4 minutes. Transfer asparagus with a slotted spoon to an ice bath to stop cooking; drain. Keep broth on low.
2. Sauté onion in butter until softened, add rice and stir 1 minute. Add in wine and stir until absorbed.
3. Stir in broth mixture 1 cup at a time and briskly simmer, stirring constantly until absorbed. Continue adding broth mixture one cup at a time, stirring until absorbed, before adding more broth.
4. Risotto is done when it has the consistency of pudding. (There maybe leftover broth.) Take off heat.
5. Stir in asparagus, lemon zest, and parmesan. Pepper to taste.

Servings:

Serves 4-5
Yield: 5 cups
1 cup= 222.3 grams

Nutritionals:

Serving size 1 cup, Calories 130, Calories from Fat 25, Total Fat 2.5g (Sat. Fat 1g, Trans Fat 0g), Cholesterol 0mg, Sodium 340mg, Total Carbohydrates 19g, Fiber 1g, Sugars 2g, Protein 6

Recipe submitted courtesy of Lundberg Family Farms.

Ingredients:

• 1 cup Lundberg Family Farms Short Brown rice
• 2 cups low sodium chicken broth or water
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 large green bell pepper, cored, seeded and chopped
• 1 (14.5 oz) can stewed tomatoes, undrained, chopped up with wooden spoon
• 1/2 tsp. each dried basil and dried thyme
• 1/8 -1/4 tsp. crushed red pepper flakes (optional)
• 1 (12 oz) package cooked Andouille (hot links) sausage, cut into rounds
• 1 Tbsp. butter
• 3/4 pound cleaned raw shrimp
• 1 Tbsp. olive oil
• Salt & pepper to taste

Directions:

1. Combine Lundberg Short Grain Brown rice with broth in a medium saucepan with a tight fitting lid. Bring broth to boil, cover, and reduce heat to simmer. Cook 50 minutes; remove from heat (do not lift lid) and steam 10 minutes.
2. Meanwhile, heat olive oil in skillet over medium heat, sauté onion and bell pepper for about 5 minutes; add garlic and stewed tomatoes, basil, thyme, and red pepper flakes. Add Andouille chicken sausage to heat through.
3. Melt butter in a large skillet and add shrimp. Sauté 3-4 minutes, until pink. Stir into tomato-sausage mixture.
4. To serve, place rice in a large, wide bowl and spoon tomato-shrimp-sausage mixture on top.
5. Serve with cornbread or cornmeal muffins

Servings:

Serves 6 to 8
Yield: 8 cups
1 cup = 198.3

Nutritionals:

CONTAINS SHELLFISH. Serving size 1 cup, Calories 200, Calories from Fat 80, Total Fat 9g (Sat. Fat 3.5g, Trans Fat 0g), Cholesterol 70mg, Sodium 500mg, Total Carbohydrates 18g, Fiber 2g, Sugars 2g, Protein 14g.

Recipe submitted courtesy of Lundberg Family Farms.

Ingredients:

• 1 cup Lundberg Family Farms Black Japonica™ Rice
• 2 cups water
• 3 Tablespoons balsamic vinegar
• 1 clove garlic, minced
• 1/3 cup olive oil
• 1-1/2 cups frozen corn
• 2 cups halved cherry tomatoes
• 4 green onions, sliced
• 1 red bell pepper, diced
• 2 Tablespoons chopped cilantro
• 1 (15.5oz.) can black beans, rinsed & drained

Directions:

1. Bring water to boil in a medium saucepan with a tight fitting lid. Stir in Lundberg Black Japonica™ Rice, reduce heat to simmer, cover and cook 50 minutes.
2. Remove from heat and let steam 10 minutes. Cool.
3. Whisk vinegar, olive oil, and garlic in a large bowl. Salt and pepper to taste.
4. Add rice to bowl. Add remaining ingredients; toss to combine.
5. Cover and refrigerate. (Can be prepared 1 day ahead.)
6. Bring to room temperature before serving. Add salt and pepper to taste.

Servings:

Yield: 9 cups
1 cup = 152.4 grams

Nutritionals:

Serving size 1 cup, Calories 150, Calories from fat 60, Total Fat 6g (Sat. Fat 1g, Trans Fat 0g), Cholesterol 0mg, Sodium 75mg, Total Carbohydrates 21g, Fiber 3g, Sugars 3g, Protein 4g.

Recipe Courtesy of POM Wonderful.

Ingredients:

• 2 oz. POMx Pomegranate Blackberry Tea
• 1 1/2 oz. tequila
• 1/2 oz. fresh lime juice
• 1/4 oz. grenadine

Garnish:

• wheels of lime and English cucumber

Directions:

1. Assemble all the ingredients in a cocktail shaker with ice and shake well.
2. Strain into a chilled cocktail glass and garnish with wheels of lime and English cucumber.