Meijer: Valentine's Day Recipes
Valentine's Day Dinner
WICD 15 TV Media Interview
Maribel Alchin, MBA, RD, LDN, Meijer Dietitian and Healthy Living Advisor
For more recipes visit www.meijerhealthyliving.com or
Turn up the heat for your heart and health with Chile Peppers
Spice up your food with chile peppers, and you could spice up your health, too. These flavorful gems range from sweet and mild Spanish pimentos to moderate jalapenos to the hottest habanero. Chiles contain cayenne (or capsaicin), a compound known to reduce cholesterol and triglycerides levels in the blood. While the hotter the pepper the more capsaicin it contains, all chilies contain high levels of vitamins and minerals. In fact, 100 grams of fresh chiles provide about 240% of the recommended daily requirement for vitamin C. Chiles also provide essential A and B-complex vitamins, plus minerals like potassium-important for controlling heart rate and blood pressure-plus iron, manganese and magnesium.
Eating chiles may help you lose weight, too. Research shows that people who consume chile peppers in a meal eat less and have fewer cravings for fatty or salty foods. Along with fresh or dried chiles, crushed red pepper flakes and ground cayenne red pepper are healthful options.
Poblano Pepper originated in the state of Puebla, Mexico. Poblano peppers are a mild, just slightly spicier than a bell pepper. It is a wide, heart-shaped pepper used in many different types of recipes such as sauces, salsa, casseroles and stuffed peppers.
Cooking tip: For a smoky flavor, broil the Poblano peppers. Turn the oven to broil. Line a broiler pan with foil paper. Evenly distribute the peppers on the pan and cook four inches from the broiler. Cook until the skin begins to darken and bubble, approximately six minutes, turning the peppers midway through broiling. Pick up the pepper using the tongs, and drop them into a resealable plastic bag while they're still hot. Keep them in the bag until they're cool enough to handle about 15 minutes. Remove them from the bag and peel away the charred skin from the peppers.
Warning: Poblano seeds contain volatile oils than can remain in your skin, even after washing with soap and water. Avoid touching your eyes, lips or other sensitive areas after handling peppers. Or wear latex gloves to be extra safe.
Hearts of Fire (Quinoa, Black Bean & Corn Stuffed Poblano Peppers)
4 Poblano peppers
1 cup quinoa, rinsed
2 cups Meijer reduced-sodium chicken broth
1 tsp. each: McCormickÂ® Black Pepper, smoked paprika or regular paprika, ground cumin, McCormickÂ® Garlic powder with Parsley, McCormickÂ® Chili powder
Â¼ tsp. salt
1 (15.25 oz.) can Meijer reduced sodium black beans, rinsed and drained
1 cup Meijer canned whole kernel corn, no salt added
Â½ cup chopped fresh cilantro
1 cup Meijer pepper jack cheese, shredded
1. Preheat oven to 425Â°F. Before handling peppers see above warning. Make a lengthwise slit in each Poblano pepper and remove the seeds and membranes. Spray a 9x13-inch baking dish with cooking spray. Lay peppers into baking dish and cook in the oven for 15 minutes, until crisp-tender.
2. In a medium saucepan, cook quinoa according to package directions, using chicken broth in place of water and all the spices. Once quinoa is cooked, add in beans, corn, and cilantro. Stir to combine. Spoon mixture into pepper and top with cheese.
3. Bake uncovered for 10 to 15 minutes until cheese melts.
Recipe from Chef Maribel Alchin, MBA, RD, LDN, Meijer Healthy Living Advisor
Serve with Sliced Minneola Orange, Moro Orange & Red Grapefruit
8-inch Bamboo skewers (in seasonal area)
12 strawberries, hulled
6 Little Debbie mini brownies
2 bananas, cut into thick slices
Dark chocolate syrup
1. Thread on skewer strawberry, mini brownie, banana and strawberry. Drizzle with dark chocolate syrup.
A delicious Mexican vegetarian stuffed pepper.
Wednesday, February 12 2014, 03:30 AM CST