Tag Archives: food

Speedy Italian Meatballs With Smoked Tomato Linguine

By Hello Fresh  

Photo Courtesy Hello Fresh

Photo Courtesy Hello Fresh

There’s a reason why spaghetti and meatballs is typically a Sunday night dinner—it takes hours to make! This version uses Italian sausage as a meatball shortcut, eliminating extra prep while adding delicious flavor. Smoky paprika gives this marinara a unique kick.

Cooking Time: 30 min

Nutrition: Calories: 839 cal, cal | Fat: 36g, Sat. Fat: 12 g, Sugar: 17 g

Ingredients:

  • Italian sausage- 9 oz.
  • Linguine- 6 oz.
  • Onion- 1
  • Carrot- 1
  • Smoked Paprika- 1t
  • Dried Thyme- 1t
  • Parmesan Cheese- ¼ cup
  • Diced Tomatoes- 1 box
  • Sugar- ½ t
  • Oil- 2t

Preparation:

  1. Prep the ingredients: Wash and dry all produce. Bring a large pot of salted water to a boil. Halve, peel, and finely dice the onion. Peel, then finely dice the carrot.
  2. Start the marinara: Heat a drizzle of oil in a large pan over medium heat. Add the carrot and onion and cook, tossing, for about 5 minutes, until softened. Season with salt and pepper.
  3. Form the meatballs and boil the pasta: Meanwhile, remove the sausage from the casings; discarding the casings. Wet your fingers, then form the sausage into Tablespoon-sized meatballs. Add the linguine to the boiling water and cook for 9-11 minutes, until al dente, drain.
  4. Finish the marinara: Add the tomatoes and 1 cup water to the pan with the veggies and bring to a boil. Add ½ teaspoon sugar and half the smoked paprika (or more if you prefer a smokier flavor) to the pan. Season generously with salt and pepper. Reduce to a low simmer.
  5. Cook the meatballs: Heat a drizzle of oil in another large pan over medium-high heat. Add the sausage meatballs to the pan and cook for 6-8 minutes, rotating to brown on all sides. When finished, add them to the marinara.
  6. Toss and serve: Add the linguine, thyme, and half the parmesan cheese to the marinara. Toss for 1-2 minutes, until thoroughly combined and heated through. Serve the speedy Italian meatballs with smoked tomato linguine, garnished with the remaining parmesan cheese and enjoy!

 

It’s Holiday Tamale Time At The Whole Enchilada

the-whole-enchilada-diamond-barStaff Reports

 

Diamond Bar – Christmas is just around the corner, so let the planning begin!  The Whole Enchilada will be your holiday partner with dozens of possibilities including catering, a night away from cooking during this busy season, and delectable holiday tamales.

From delicious platters and entrée meals to taco bars, The Whole Enchilada offers fresh, authentic Mexican recipes their resident chef brought from their homeland.  They guarantee you will enjoy your dining experience.

“All our food is made fresh daily,” says Lil Palmer of The Whole Enchilada. The restaurant has been in business for over 30 years, offering a variety of Mexican dishes ranging from enchiladas and burritos to carne asada and fajitas.

Planning a Christmas celebration?  The Whole Enchilada can help cater your event with handmade tamales – which are available year round. This traditional holiday dish is sold by the dozen and is available in pork, beef, chicken, green chili and cheese.  Other menu items, such as the taquito or street taco platters, are available for catering as well.

Whether it’s a holiday fiesta, business meetings or parties, promotions, fundraisers, birthdays, or just an evening out, The Whole Enchilada will dazzle you with their excellent customer service and delicious food.  They look forward to helping you celebrate the special moments in your life.

If you are looking for a delicious treat after your meal, try The Whole Enchilada’s Mexican Kaluha Flan, Rio Grande Mud Pie, or popular Deep Fried Ice Cream.

The celebration doesn’t stop with just one visit.  The Whole Enchilada has gift cards available for purchase in person or online.  It’s the perfect Christmas stocking stuffer, or that special someone in your life.  And be sure to ask The Whole Enchilada about the Combo Punch Card, Enchilada Bucks, and their Kids Club.  With a wide variety of reasons to visit, it’s obvious that The Whole Enchilada wants to become your favorite restaurant.

Don’t deny your taste buds this holiday season, visit the Whole Enchilada soon!

The Whole Enchilada is located at 1114 S. Diamond Bar Blvd., (at Grand Avenue, in Diamond Bar). You can reach them at (909) 861-5340, and visit their website at www.wholeenchilada.com.  See their ad on the back page of this publication.

 

Great Harvest Comes To Eastvale

By K.P. Sander

great-harvest-bread-eastvale

Great Harvest Bread Co. is located in the Marketplace at the Enclave, at 14244 Schleisman Road, Suite 130 (behind Starbucks). They can be reached at (951) 427-5737. Expect their Grand Opening on Dec. 5.

Eastvale – Close your eyes and imagine being in a bakery, early in the morning. Smell that? That amazing sensory delight is a perfect wheat kernel that has been magically transformed into warm, nutritious, whole-grain goodness – cleverly disguised as a beautiful loaf of bread – just waiting to dazzle you with superior taste and satisfaction.            To say that Eastvale is lucky to become the newest home for the Great Harvest Bread Company is – in my humble opinion – an understatement. For more than 30 years, Great Harvest has been pursuing perfection in the baking of their breads, and very soon citizens in and around Eastvale will be able to enjoy their full range of incredibly tasty treats, including a wide variety of artisan breads, sandwiches, cookies, muffins, and much more.

Most important, perhaps, are the benefits of whole grains that you will easily be able to provide for your family by making breakfast and school lunches with the Honey Whole Wheat or Farmhouse White choices; but there is something so comforting and soul-feeding about freshly baked bread. Grilled cheese takes on a whole new meaning when you pair it with the Cheddar Garlic Bread. Ever tried a roast beef sandwich with fresh Chimichurri sauce? If you aren’t already salivating, know this…your family will throw a ticker-tape parade in your honor when you make them French toast using the Cinnamon Chip bread. I could go on and on.

Meredith Sumenek, the owner of Eastvale’s Great Harvest Bread Company, is very excited to be opening the doors to her all natural bread and sandwich shop in the city she calls home.

“We grind our whole wheat flour on site for the freshest bread around – without preservatives,” says Sumenek. “As owner, I strive to find the freshest ingredients and support other local businesses by purchasing as much as I can locally.”

Sumenek has been baking since she was a toddler, and because her mother never bought bread from the store, but baked every roll, cookie, cake, pie and loaf of bread from scratch, she has very discernible tastes and standards. After 20 years in the financial services industry, becoming a professional baker was a very logical choice for her.

“Our [Great Harvest] breads and sweets taste like no other. Every loaf of bread is hand-crafted from start to finish in the store daily. We knead every single loaf and roll it by hand until it is the way your mother or grandmother would have made it,” Sumenek says (and I believe her). “We do not take shortcuts…it takes five hours to make a single loaf of bread, and it shows in the taste and texture as well as the healthy ingredients,” Sumenek goes on to say.

“Our sandwiches are fresh and amazing with all of our sauces made from fresh ingredients in the store,” she continues. How about smoky ham and slightly melted brie cheese, with tart green apples and a homemade mustard-apricot spread on – if I might be so bold – Cranberry Orange bread? Just sayin’…

When asked why she got into the Great Harvest business, Sumenek says, “I do this because I have a tremendous love of fantastic tasting, healthy bread, and the desire to be a part of the local community. Great Harvest Bread Company is a way to help build the marvelous community we are all making here in the Inland Empire, and I want to have something to pass on to my family, friends and team.”

If you’ve had the pleasure of visiting a Great Harvest Bread Company location, you know what you’re in for. I’m not saying that the drive to Temecula is in vain just for a loaf of their bread (okay, lots of reasons to visit our local vineyards), but now I no longer have to buy in bulk. I can just run ‘round the corner to my favorite bakery any time I like. Trips to Temecula can now focus on the perfect grape to accompany my local bread purchases.

So don’t take my word for it, visit our new Great Harvest Bread Company, with an opening date scheduled for Dec. 5 in the grand city of Eastvale. Meredith Sumenek will be waiting for you, saying, “I look forward to meeting all of you, sharing old memories, and making new friendships.”

She had me at cheddar garlic bread.

Eastvale: Create a Valentine’s Day to Remember

By Nicole Gilles, RD, CDE, CSR

Have you ever wondered what would really make your Valentine happy? You’ve tried the chaotic restaurant scene in the past, only to leave feeling uncomfortably full, tired, and stressed from the overcrowded restaurant and crazy parking lot.

This Valentine’s Day, show how much you care through actions instead of food. Skip the busy restaurant and store-bought chocolates. Instead, schedule some quality time with those you love. After all, it’s the time we spend together that creates memories, not high fat food and chocolates. If your loved one is feeling stressed, make time to snuggle up on the couch with their favorite movie. Or give them a back massage to relieve stress and aching muscles.

Maybe your Valentine would like a meal prepared for them. Consider making a romantic dinner for two at home with candles and flowers. Preparing meals at home empowers you to choose healthier foods and smaller portions. When you make the effort, your Valentine will feel the love in their heart and not on their hips. After all, food only lasts a second on the lips, but years on the hips.

Has your child already requested Valentine cards to pass out at school? If so, think about pairing the cards with healthier food options like pretzels instead of candy, or even non-food options like stickers or small toys. Providing non-food options will subtly show the next generation how we can celebrate without depending on food. Food should be used to fuel our bodies to keep them healthy and strong, as opposed to making emotional connections to temporarily improve our moods while permanently affecting our health.

The more you separate food from emotions, the happier and healthier you and your family will be. So give the gift of true love this Valentine’s Day and show your emotions through your actions instead of unhealthy food.

If you would like to slim down this spring, look no further than local Eastvale resident, Nicole Gilles. Nicole is the owner of Happy and Healthy Nutrition and she is dedicated to helping you achieve your health and weight goals. As a Registered Dietitian, Certified Diabetes Expert, and Certified Specialist in Renal Nutrition, Nicole is qualified to help you learn how to cope with emotional eating and learn to eat for your body’s individual needs. Happy and Healthy Nutrition members discover when to eat, how to eat, and how to lose weight and keep it off permanently. Start today, for a happy and healthy tomorrow!

Contact Happy and Healthy Nutrition at (909) 816-0977, or http://www.HandHnutrition.com; and like them on Facebook at http://www.facebook.com/happyandhealthynutrition.nicolegilles. And see their ad on page XX for a special discount.

Are We Making Food A “Four-Letter Word”?

By K.P. Sander

Eastvale – They say, ‘You Are What You Eat’, but what if I don’t want to be Potassium Bromate? What if Butylated Hydroxyanisol gives me the creeps (after all, “butylated” sounds like “mutilated”)? In today’s world of high technology and instant gratification, have we microwaved ourselves into a toxic nightmare of diseases, obesity and unhappiness? These are questions I’m willing to find the answers to.

The artificial sweeteners, preservatives, dyes and flavor enhancers that have been added to our foods for decades have fattened not only corporate pocket books through prolonged shelf lives and disguising cheaper, sub-standard products, but they have fattened us up as well. They have created maladies in our bodies including Alzheimer’s, cancers, diabetes and heart disease, and have contributed to emotional disorders in our children – even health concerns for our pets. A hundred years ago, when you grew your own food and fast food was a chicken on the run from the chopping block, these diseases were rare, and even non-existent. But with the initiation of processed foods in the second half of the 20th Century, the health of people everywhere has taken a turn for the worse.

And, are the poisons ingested in our bodies the only cause for concern? Is there more social anxiety prevalent because of social media? By involving more people into our lives via technology, are we becoming more anti-social by hiding behind it? Look around you. The majority of people walking around (and yes, even driving around) aren’t paying attention to where they are going because they are completely focused on their phones: texting, Facebooking, Instagramming.

I’m guilty of all of it, but I can’t remember the last time I truly felt full of health and vitality and just plain old GOOD. I wake up to caffeine, drive-thru when I’m rushed, crack open a can of high-fructose corn syrup for energy, and text instead of call. But I, for one, don’t want to find myself looking a heart attack (or worse) right smack in the face, knowing I contributed directly to it. I’m going to educate myself, read more labels, and avoid ingredients I can’t pronounce or know to be toxic. I’m going to buy more organic foods and less processed foods. I’m going to consider an apple and a handful of almonds as “fast food”. And I’m going to contribute to my general well-being by participating in some actual face time with those I love. I’m guessing my fitness routines will be enhanced, my body and mind will feel better, and my relationships will benefit.

I don’t want “food” to become a four-letter word to me, like “sodium nitrite”. I want it to be a source of joy and nourishment. I want to associate food in the ilk of other four-letter words that I used to describe things that contribute to my well being. Words like good, glad, hale, well, wise…and love.