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 Introducing Our Blog: Kettle's Edibles | |
We've teamed up with Rachel Begun, Registered Dietitian to bring you Kettle's Edibles our new blog all about food and nutrition. | |
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Family Activity: Ideas on how you can recycle your bowls.
Did you know that every Kettle Cuisine soup bowl is made out of recyclable plastic?
Each bowl is made of #1 PETE which is the mostly widely accepted type of plastic when it comes to recycling.
However, if you are feeling adventurous before you put your plastics in the recycle bin- we've got some ideas on how you can recycle your bowls. With a little bit of imagination and a few basic supplies you can transform your used bowls into other fun, usable items.
Here's an idea for a one of a kind Halloween Flower Bouquet. | |
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Family Circle Magazine:
Lunch Ideas |
We were recently featured in Family Circle Magazine in the Walking Challenge 2010 section.
"1 serving Kettle Cuisine Three Bean Chili served with 1 medium whole-wheat dinner roll dipped in 1 teaspoon of olive oil. Enjoy with 1 ½ cups cantaloupe balls or cubes."
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Attention Soup Fans!
If you are interested in participating in surveys or focus groups pertaining to new product development please email us back (simply reply to this email) and let us know. | |
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| Greetings!
While it's always sad to say goodbye to the Summer season, Fall is really one of the most enjoyable times of year here in New England- with cool brisk air, beautiful fall foliage and the bountiful Fall harvest. The only trouble is that the Fall is also one of the most hectic times of year. Knowing that time is at a premium we'd like to share some timesaving tips, activities and recipes that are fun for the whole family.
This issue is packed with information and tips including the feature story: Weekday Dinners that are Nutritious and Convenient plus a recipe for Pan Seared Fish Filets in Veracruz Sauce by Chef Joseph. Thank you as always for being a part of our community and we hope you enjoy this issue of Soups On. |
Weekday Dinners: They Can Be Delicious, Nutritious and Convenient
by Rachel Begun, MS, RD
The lazy days of Summer have given way to busy back-to-school and work schedules. As new routines take shape, it's important to develop and stay on track with healthy habits to help get through the day, including making time to sit down and enjoy weekday family dinners together. The weekday family dinner doesn't have to be time-consuming or stress-inducing, though. With a little bit of planning and a couple of hours spent in the kitchen over the weekend, you can prepare delicious and nutritious dinners in under 20 minutes. Here are a few time-saving ideas to get you in and out of the kitchen in no time, while also ensuring good nutrition for your family.
- Prepare a big meal on Sunday, utilizing ingredients that hold well as leftovers throughout the week.
- Invest in a slow cooker (aka The Crockpot). Combine ingredients in the insert before going to sleep and refrigerate; replace the insert and turn on the cooker before leaving the house and; come home to a warm, satisfying meal.
- Prepare the time-consuming portion of the meal the night before. Incorporate last-minute ingredients just before serving.
- Enlist the troops. You will spend quality time with the family and they are more likely to eat what they have helped to prepare.
- Here are three nutrient-rich weekday meals utilizing the principles above with Kettle Cuisine's line of frozen soups.
Three Bean Chili with Rice
Cook white or brown rice the night before and refrigerate. Brown rice is a better choice as it provides more fiber and phytonutrients per serving. Prepare Three Bean Chili using a slow cooker or heat in the microwave or on the stove top. Pour chili over the reheated rice. The proportion of protein to carbs in this dish helps restore nutrients and repair muscles after a game or post-work workout.
Fettuccini with Mushrooms and Herbs
Prepare fettuccini or other pasta the night before, heat Organic Mushroom and Potato Soup, and pour on top of the pasta. Add sautéed wild mushrooms along with your favorite herbs. Mushrooms are an excellent source of B vitamins and minerals, which support energy production and antioxidant functioning, respectively.
Fish Filets with Tomato and Garden Vegetables Grill or bake the fish the night before, pour hot Tomato Soup with Garden Vegetables over reheated filets and serve alone or alongside a bed of brown rice. The omega-3 fatty acids in the fish are great for cardiovascular health of the brain and heart. If you have more time try Chef Joseph's recipe for Pan Seared Fish Filets with Veracruz Sauce.
These meals don't stop with dinner. All can be packed and quickly reheated for school and work lunches.
Rachel Begun, MS, RD is a registered dietitian and nutritionist with a gluten intolerance. In addition to writing articles for Soups On, she is the face behind Kettle Cuisine's blog, Kettle's Edibles. You can also follow Rachel on her own blog, The Gluten-Free RD (glutenfreerd.wordpress.com), and on Twitter @RachelBegunRD. |
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Pan Seared Fish Filets  with Veracruz Sauce
(with Kettle Cuisine Tomato Soup with Garden Vegetables)
by Chef Joseph Ascoli
Soup is a versatile food. This recipe transforms a hearty vegetable soup into a rich sauce that pairs well with the fish fillets. Since fish fillets require little to no preparation this dish can be prepared quickly and easily. Another plus is: a simple garnish can transform this dish from a family meal into an entrée suitable for a dinner party that will really wow your guests. Ingredients: Sauce
1 bowl Kettle Cuisine Tomato Soup with Garden Vegetables
(10oz) (thawed overnight in the refrigerator)
2 tsp Vegetable Oil
2 cloves Garlic, minced
½ tsp Jalapeno, finely diced
1 tbsp Green Olives, diced
2 tsp Capers, rinsed 1/2 tsp Mexican Oregano
1 tbsp Extra Virgin Olive Oil
Ingredients: Fish
2 tbsp Vegetable Oil
2 ea. Fish Filets: sea bass, red snapper or tilapia
Salt & Pepper, to taste
Garnishes (optional):
Sliced Scallions
Lime Wedges
Method of Preparation: Veracruz Sauce
1. Heat sauté pan over medium-high heat
2. Add vegetable oil to the pan and heat until oil shimmers, but does not smoke
3. Add garlic and jalapeno peppers, sauté for one minute
4. Add olives, capers and oregano, sauté for one minute
5. Add Kettle Cuisine Tomato Soup with Garden Vegetables to the pan, reduce heat to a simmer
6. Let sauce simmer for five minutes so that all the flavors can come together
7. Remove from heat and drizzle in extra virgin olive oil
8. Season to taste with salt & pepper Method of Preparation: Fish Filets1. Heat sauté pan over medium-high heat 2. Generously season both sides of the fish filets with salt and pepper
3. Add vegetable oil to the pan and heat until oil shimmers, but does not smoke
5. Add filets (skin side up) to the pan, do not move filets for 4 minutes
5. Carefully flip fillets and let sautéing until fish is fully cooked (time will vary depending on the thickness of the filets)
6. Set aside to rest on paper towel lined plate, covered loosely with aluminum foil Method of Preparation: Plate Assembly1. Place two large ladles of Veracruz Sauce onto a shallow platter 2. Arrange fish filets over sauce 3. Spoon an additional ladle of sauce diagonally across filets 4. Garnish with sliced scallions and a sprinkle of lime 5. Serve and Enjoy! |
How Do You Soup? Giveaway
Just because you are short on time does not mean there isn't time to really enjoy a bowl of soup. We've heard that many soups
fans prefer to eat our soups in their own bowl rather than the bowl in which the soup is served in- dressing up the mood, serving it as if they had they made it from scratch. We want to see your favorite soup bowl! Send in photos of your favorite bowl (with or without soup) to receive coupons good for your next purchase.
We look forward to your entries. Click here for details on how to send in your photos.
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