Valentine’s Day falls on Sunday this year, giving you the perfect opportunity to spend a little extra time together over a romantic dinner.
Want a fast Valentine’s dinner solution? Visit our Deli and check out the Sweet Meal Deal – through February 14, 2016, you can pick up a hot tri tip roast, your choice of two Nob Hill Trading Co. side dishes and a heart-shaped cheesecake to share…only $24.99!
After dinner, enjoy an easy, indulgent and romantic treat with your loved one. So simple to make yet so delicious, chocolate ganache is perfect for dipping your favorite fruits, cake pieces, brownie bites or treats like pretzels or marshmallows.
Pair your ganache-dipped delights with the ideal wine or beer – check out the February 2016 of Something Extra Digital for our experts’ suggestions.
2/3 cup heavy cream
1 (12-oz.) bag Ghirardelli Bittersweet Chocolate Chips
Bring heavy cream to a boil in a small saucepan. Remove from heat and stir in chocolate chips. Let stand for 5 minutes, then stir until chips are melted.
Looking for a fresh and easy dinner idea? Start with a package of Fresh Express Asian Salad Kit with sesame orange dressing, wonton strips, dried cranberries and snow peas. Toss with a few ingredients like fresh, juicy rotisserie chicken from our Deli and sweet Mandarin oranges. Delicious and so good for you!
Sweet and Spicy Asian Chicken Salad
1 (11.4-oz.) package Fresh Express Asian Salad Kit
1 (11-oz.) can Mandarin oranges, drained
2 cups shredded rotisserie chicken
1/4 cup sliced green onions
1/2 cup cocktail peanuts, divided
1/2 to 1 tsp. sambal oelek
(chili paste found in Asian foods section)
Prep: 10 minutes, Serves: 4
Place salad into a large bowl, reserving dressing packet. Add mandarin oranges, chicken and green onions to bowl. Combine dressing packet, 1/4 cup peanuts and sambal oelek in a blender; blend until peanuts are finely chopped. Pour dressing over salad and toss well to coat; top with remaining peanuts, if desired.
530 calories, 28 g protein, 34 g total fat (7 g sat., 0 g trans), 30 g carbohydrate, 5 g fiber, 16 g sugar, 75 mg cholesterol, 880 mg sodium, 13 points
Mmm mmm mushrooms! Earthy-tasting fungi are enjoyed around the world for their umami (that pleasant “meaty” taste) and health benefits. They’re low in calories, a good source of vitamin D and they’re chock-full of nutritional “superpowers” – antioxidants that can help fight age-related diseases. So eat up and enjoy.
Chicken and Mushroom Marsala
1 (10-oz.) container Buitoni Light Alfredo Sauce
1½ cups thinly sliced crimini mushrooms
3 tbsp. Marsala wine
1 cup rotisserie chicken chunks
4 oz. orecchiette pasta, cooked according to package directions
1/4 cup shredded Parmesan cheese
Snipped fresh basil
Prep: 10 minutes, Cook: 20 minutes, Serves: 4
1. Bring Alfredo sauce, mushrooms and Marsala to a boil in a medium saucepan; reduce heat and simmer, covered, for 10 minutes. Lightly stir in chicken and cooked pasta; transfer to a 1-quart shallow baking dish.
2. Sprinkle with cheese and broil for a few minutes or until lightly browned and slightly crispy on top. Sprinkle liberally with snipped basil.
370 calories, 21 g protein, 17 g total fat (7 g sat., 0 g trans), 30 g carbohydrate, 2 g fiber, 3 g sugar, 60 mg cholesterol, 720 mg sodium, 8.4 points
Today is Mardi Gras, a festival well-known around the world for its extravagant parades, colorful costumes and rich foods. The celebrations in New Orleans are among the most famous with their Creole, Cajun and Haitian influences.
Jambalaya, one of the easier and more popular dishes to make for Mardi Gras, was created by Spanish immigrants in New Orleans in the 18th century as an alternative to paella, with tomatoes taking the place of expensive saffron.
As New Orleans natives like to say, “Let the good times roll!”
Bayou Chicken and Shrimp Jambalaya
2 tbsp. butter
1 lb. Raley’s boneless, skinless chicken breasts, cut into bite-size pieces
4 cloves garlic, minced
3 green onions, sliced
1 large onion, chopped
3 cups chicken stock or reduced-sodium broth
1½ cups Raley’s Long Grain Rice
1 (14½-oz.) can fire-roasted diced tomatoes
2 tsp. Cajun seasoning
1 tsp. dried thyme leaves
1 tsp. oregano leaves
1 tsp. Tabasco Sauce
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1 lb. small or medium raw shrimp, peeled and deveined
Pepper to taste
Salt to taste
Prep: 15 minutes, Cook: 45 minutes, Serves: 6
1. Melt butter in a large stockpot. Add chicken and cook over medium-high heat for 5 minutes, stirring frequently. Add garlic, green onions and chopped onions; cook for 10 minutes more or until vegetables are lightly browned.
2. Add stock, rice, tomatoes and seasonings and bring to a boil. Reduce heat and simmer, covered, for 20 minutes; remove from heat and let stand for 5 minutes.
3. Stir in bell pepper and tuck shrimp into rice; cover and cook for 5 minutes more or until shrimp are pink. Season to taste with salt, pepper and additional Tabasco Sauce, if you like.
440 calories, 45 g protein, 8 g total fat (3.5 g sat., 0 g trans), 45 g carbohydrate, 2 g fiber, 4 g sugar, 190 mg cholesterol, 780 mg sodium, 9 points
It’s Chinese New Year, a time when friends and family wish each other well and give thanks for blessings. Dim sum, or small plates of fresh, flavorful Chinese foods, are often enjoyed with family or friends this time of year. Also called dianxin, or “touch the heart” in Mandarin, dim sum is about sharing delicious bites, hot tea and favorite stories. Put the kettle on and grab your chopsticks!
The fast-cooking dumplings below are exquisite. To speed up prep time, use a food processor to chop the shrimp and scallions. For more delicious dim sum recipes, see our February 2016 issue of Something Extra Digital.
Shrimp and Scallion Dumplings
1/2 lb. peeled and deveined shrimp, chopped
1½ tsp. chili garlic sauce
1½ tsp. soy sauce
1 tsp. rice vinegar (unseasoned)
3 tbsp. chopped scallions (green onions)
16 round potsticker wrappers
1 tbsp. sesame oil
Prep: 20 minutes, Cook: 3 to 4 minutes, Makes: about 16 potstickers
1. Stir together shrimp, chili garlic sauce, soy sauce, rice vinegar, and scallions in a bowl.
2. Lightly moisten the edges of wrappers and place about 2 tsp. of filling in each wrapper. Fold in half and pinch edges to seal in filling.
3. Heat oil in a very large skillet over medium heat. Cook potstickers for 1 minute or until golden brown on the bottom. Add 1/8 inch of water to skillet and cook, covered, for 2 to 3 minutes more or until the filling is firm.
Next Tuesday is Mardi Gras, a Christian holiday that’s celebrated by millions around the world with rich, fattening foods and street parties. Some branches of Christianity take a more subdued approach and call it “Shrove Tuesday,” observing the day with a meal of pancakes.
To add a little excitement to their Shrove Tuesdays, some small towns in Great Britain hold annual pancake races requiring participants to wear an apron and run with a pancake in a skillet.
We promise we won’t ask you to run with a skillet while making this recipe – unless you want to!
Cranberry Orange Pancakes
1/2 cup dried cranberries (bulk bin #608)
1/2 cup orange juice
2 tbsp. vegetable oil
2 tbsp. honey
1 tbsp. finely grated orange peel
1/2 tsp. cinnamon
1 cup Arrowhead Mills Buttermilk Pancake and Waffle Mix
1/4 cup chopped walnuts (bulk bin #651)
Nonstick cooking spray
Prep: 10 minutes, Cook: about 10 minutes, Stand: 5 minutes, Makes: 8 pancakes
1. Combine cranberries and orange juice in a small bowl. Microwave on HIGH for 1 minute, then let stand for 5 minutes to allow cranberries to plump.
2. Stir together cranberries, oil, honey, orange peel, cinnamon and egg in a large bowl. Add pancake mix and walnuts; stir well.
3. Spray a large skillet with nonstick cooking spray. Pour 1/4 cup batter into hot skillet; cook over medium heat for 3 to 4 minutes per side. Repeat with remaining batter.
170 calories, 4 g protein, 7 g total fat (1 g sat.), 25 g carbohydrate, 3 g fiber, 12 g sugar, 25 mg cholesterol, 140 mg sodium
Got your game day snacks planned? If not, don’t sweat it – here are three easy ideas we think you’ll love.
CHEDDAR & BEER SPREAD
Pair Stacy’s Pita Chips (or another hearty chip or cracker) with Cheddar & Beer Spread.
1 lb. shredded sharp Cheddar cheese,
at room temperature
1 cup microbrew beer, at room temperature
3 tbsp. butter, softened
1/2 tbsp. Dijon mustard
1 tsp. Worcestershire sauce
1/8 tsp. cayenne pepper
1/3 cup sliced green onions (green part only)
Prep: 10 minutes, Makes: 3 cups
1. Combine all ingredients except onions in a food processor bowl; process until smooth.
2. Add onions; pulse on and off several times until onions are chopped but not pureed. Transfer to a serving bowl and serve with wheat or other hearty crackers.
May be prepared up to a week ahead and stored, covered, in the refrigerator. To serve, let stand at room temperature for 30 minutes or until soft enough to spread.
184 calories, 10 g protein, 15 g fat, 1 g carbohydrate, >1 g fiber, 48 mg cholesterol, 286 mg sodium
BLUE CHEESE WALNUT CRACKERS
Looking for something unique with a crunch? These homemade crackers are rustic, easy and full of nutty flavor.
1/2 cup butter, softened
1/2 cup coarsely chopped walnuts
3/4 tsp. coarse grind black pepper
1/2 tsp. Raley’s Alderwood Smoked Sea Salt
1 cup flour
4 oz. crumbled blue cheese
Prep: 20 minutes, Chill: at least 1 hour, Cook: about 12 minutes, Serves: 12
1. Stir together butter, walnuts, pepper and salt in a medium bowl. Stir in flour and cheese, mixing until a soft dough forms.
2. Roll into a 1½-inch log and wrap tightly; chill until firm.
3. Preheat oven to 400°F and line 2 baking sheets with parchment paper. Slice dough 1/8-inch thick and place on baking sheets. Bake for about 12 minutes or until lightly browned. Let cool on baking sheets and store in an airtight container.
171 calories, 4 g protein, 14 g total fat (7 g sat.), 9 g carbohydrate, 1 g fiber, 0 g sugar, 27 mg cholesterol, 206 mg sodium, 5 points
SAVORY MIXED NUTS
Visit our bulk bins and pick up your favorite nuts – in 20 minutes you can have a savory snack ready for the game!
1/2 cup butter
1/4 cup Worcestershire sauce
1½ tsp. garlic powder
1½ tsp. seasoned salt
1½ tsp. celery salt
1 tsp. ground cumin
1/2 tsp. cayenne pepper
6 cups mixed unsalted, roasted nuts
Prep: 10 minutes, Cook: 15 to 20 minutes, Makes: about 6 cups
1. Preheat oven to 325°F. Melt butter in a medium saucepan over low heat. Add remaining ingredients except nuts; simmer over low heat for several minutes to blend flavors. Add nuts and stir well to coat.
2. Spread on a large baking sheet and bake for 15 to 20 minutes, stirring occasionally. Let cool and store in an airtight container.
When we made Pistachio Beer Brittle and passed it around the Something Extra office, it was gone almost as quickly as it took to break it into pieces.
Start with Knee Deep Brewing Company’s Tanilla Porter, a smooth brown ale made in Auburn, California, with flavors of chocolate, coffee and real Tahitian vanilla, and let it mingle with a sprinkle of cinnamon and lots of sugar. After a few more steps and a dotting of pistachios, you’ll have a delightfully crunchy treat that will disappear like magic. Give it a try!
You’ll find other delicious beer-based dessert recipes in the Winter 2016 issue of Something Extra magazine.
Pistachio Beer Brittle
1 cup Knee Deep Brewing Tanilla Porter
1 cup light corn syrup
3/4 cup Raley’s Sugar
1/4 tsp. cinnamon
2 tbsp. Sunnyside Farms Butter
1 tsp. baking soda
1 cup roasted, salted pistachio kernels, divided
Prep: 10 minutes, Cook: 15 minutes, Cool: 20 minutes, Serves: 10
1. Lightly butter a foil-lined baking sheet. Keep warm in a 200°F oven.
2. Bring beer, corn syrup, sugar and cinnamon to a boil in a large saucepan. Cook over medium heat until mixture reaches hard crack stage on a candy thermometer (300°F) without stirring, but tilting pan occasionally.
3. Quickly stir in butter and baking soda, then stir in 3/4 of pistachios and immediately spread thinly onto warm pan. Sprinkle with remaining pistachios and press into the surface.
4. Let cool completely before breaking into large pieces. Store in an airtight container. May be prepared 1 week ahead.
259 calories, 3 g protein, 8 g total fat (2 g sat.), 47 g carbohydrate, 1 g fiber, 43 g sugar, 6 mg cholesterol, 149 mg sodium, 7 points
Food For Families is partnering with The Salvation Army and our other local partners to provide jars of peanut butter and other spreadables to local families in need. From February 3 to 17, donate a jar of nut butter, jam, jelly or other spreadable at your local Raley’s, Bel Air and Nob Hill Foods or online.
Peanut butter is a convenient and economical source of important nutrients like protein, fiber, magnesium and vitamins E and B3. To a growing child, peanut butter provides energy and supports bone growth, muscle and nerve function and the immune system.
Kid-friendly and a good way to nourish children, peanut butter and other spreadables can make the difference for a family facing hunger. Help us spread the love – give a jar today.
The Belgian endive (pronounced on-DEEV) you’ll find in our stores is actually quite American… but its “roots” are European. Endive is unique because it requires two growing cycles before getting the final product, and one of the growing cycles takes place in darkness.
In the 19th century a Belgian farmer stored chicory roots in his cellar. He forgot about a few of them, and after a month he discovered they’d sprouted pale leaves, so he took a taste. They were mildly bitter and nutty. Several years later endive made its debut in Paris and became a part of the city’s haute cuisine.
Today endive is grown in Rio Vista, California, in a dark “forcing room” using chicory roots that were grown from seed in fields nearby. To learn more about the unusual way endive is grown, check out California Endive’s site. Ready to try it? Here’s a fast and easy recipe for an elegant side dish.
Quinoa Endive Cups
1 (4.2-oz.) container Full Circle Organic Quinoa
1 tbsp. extra virgin olive oil
2 tsp. rice vinegar
1/4 tsp. garlic salt
3 tbsp. Wonderful Almond Accents Honey Roasted Cranberries
1 tbsp. minced red onion
8 to 10 large Belgian endive spears
Snipped fresh basil
Prep: 10 minutes, Serves: 2
In a medium bowl stir together quinoa, olive oil, vinegar and garlic salt, then stir in cranberries and red onion. Spoon mixture into 8 to 10 large endive spears and sprinkle with basil.
214 calories, 6 g protein, 13 g total fat (1 g sat.), 17 g carbohydrate, 5 g fiber, 1 g sugar, 0 mg cholesterol, 171 mg sodium, 5 points