Archive for Recipes

Feta & Olive Salad (Flatbread/Sandwich Topper)

Try this easy to share flatbread idea as an hors d’oeuvre at your next party. The recipe comes directly from our culinary staff here at Newly Weds Foods so you can be sure it’s authentic and delicious.

Ingredients:
⅓ cup kalamata olives, cut in half
¼ cup green olives, rough chopped
2 tablespoons roasted red peppers, medium dice
⅓ cup feta cheese (seasoned in oil and pepper/herbs), small dice
1 tablespoon red onions, small dice
¼ teaspoon za’atar seasoning
1 teaspoon lemon zest

Directions:

  • Mix all ingredients together. Stir well to ensure even distribution of ingredients.
  • Cover and set aside.
  • Place on top of za’atar seasoned flatbread or sandwich.

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Roasted Cauliflower and Chickpea Salad

This salad features many of the traditional Middle Eastern flavors, like lemon, cucumbers, and red onion, while using other ingredients native to the region.

Ingredients:
1 ½ cups roasted cauliflower
1 ½ cups chickpeas, cooked
½ cup Italian parsley, chopped
½ cup kale, chopped
¼ cup roasted red peppers
¼ cup red onion, small dice
½ cup English/seedless cucumbers,
medium dice
3 teaspoons lemon zest (apx. 3 lemons)
11 tablespoons Yemeni curry dressing

Directions:

  1. Place one medium-large head of cauliflower into food processor. Using pulse setting, chop to coarse small pebble size. Place chopped cauliflower onto a greased sheet pan. Roast in convection oven at 350°F for about 10-12 minutes. Make sure you stir around the 5 minute mark.
  2. Place all items into a mixing bowl, except dressing. Toss/mix well to distribute ingredients.
  3. Add in dressing, toss to evenly coat/dress salad.

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Corn Dogs

Our chefs came up with this batter that elevates the standard corn dog. It’s a lighter flakier batter, and cooks up a perfect golden brown when you follow the directions below. Try it at home!

Ingredients:
4 cups all-purpose flour
2 cups corn meal
¾ cup sugar
1 Tbsp salt
2 tsp baking powder
1 whole egg
2 ½ cups water
10 hot dogs

Directions:

  1. Combine all the dry ingredients and mix with a whisk.
  2. Add egg and water slowly to mixing bowl. Mix until smooth and medium consistency, about 2-3 minutes.
  3. Preheat a deep fryer to 365˚F.
  4. Dab hot dogs with paper towels to dry. This will allow the coating to adhere properly. Insert a popsicle stick through the center of the hot dog, leaving a handle on the end.
  5. Dip and coat the entire hot dog up to the exposed stick.
  6. Hold in the fryer, stick side out, for 3 minutes or until golden brown.
  7. Serve with honey mustard or coarse ground mustard.

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Ras El Hanout Spiced Almonds

Ingredients:
2 cups almonds
1 tablespoon soy sauce
3 tablespoons coconut milk
½-¾ teaspoon sea salt, flaked
2 teaspoons za’atar seasoning
3 teaspoons ras el hanout seasoning blend
1 tablespoon coconut sugar
2 tablespoons honey
2 tablespoons harissa paste (store bought)

Directions:

  • Mix all ingredients together, except the almonds.
  • Add almonds to seasoning blend. Mix/toss well to ensure all almonds are coated with seasonings.
  • Place almonds onto non-stick baking mat or lightly greased sheet pan.
  • Bake in a preheated 325°F convection oven. Bake for 4 minutes, pull from oven and toss/mix almonds.
  • Place back into oven to bake for an additional 2 to 4 minutes.
  • Let cool before placing into serving dish/bowl.

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Dessert – The Sweetest Slice of the Day

MMMMM…what else can we say about dessert pies? They are the crème de la crème of any meal. Fruity, creamy, rich, sugar overload…you name it. Dessert pies sweeten the day for sure. According to Datassential, “36% of consumers splurge on desserts. Generation Xers are more apt to order desserts compared to other demographic groups.” Could it be that as we get older, desserts win over the taste buds? Given all the crust and filling options that constitute a “pie”, they certainly deliver on everyone’s need for a little indulgence. Try out this recipe to meet that need.

Tropical Rice Pudding Pie

Ingredients:
1 large prepared graham or shortbread pie crust
1 box vanilla pudding
3 cups coconut milk – full-fat version
1 tablespoon finely chopped ginger
1 cup shredded savory cheese
(like Gouda or cheddar)
2 ½ cups cooked rice
½ cup fresh pineapple – diced
½ cup fresh mango – diced
½ cup fresh dragon fruit – diced
¼ cup toasted coconut
2 tablespoons orange marmalade

Directions:
1. Heat coconut milk and ginger in small pot, let simmer for five minutes on low heat, stirring occasionally
2. Turn up heat, add in pudding mix to coconut milk. Stirring occasionally, bring mixture to a boil; continue to stir for 2 to 3 minutes. Remove from heat
3. Add pre-cooked rice to pudding mixture; stir well to ensure rice is evenly distributed
4. Place pudding mixture in pie crust. Spread out evenly with spatula. Place into refrigerator for an hour to chill
5. Combine the pineapple, mango and dragon fruit with warmed orange marmalade. Mix well to ensure the marmalade has coated the fruit (Tip: warm marmalade in microwave)
6. Once pie is cooled, spread fruit mixture evenly over the top and serve

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Shake Up Pie Day!

Here’s a quick easy idea that you can use to get rid of that last piece of pie you promised yourself you wouldn’t eat. It’s so simple and easy, it’s a wonder this isn’t more popular!

Ingredients:

One slice of any pie
2 cups vanilla ice cream
1 cup milk
Whipped cream, for serving

Directions:

1. Combine all ingredients in a blender and mix to make a milk shake
2. Top with whipped cream
3. ENJOY!

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Mint Whoopie Pie

Celebrate next Pi day with something sweet and fresh. Our chefs whipped this up for last Pi day and it’s the perfect treat to show your appreciation for 3.14159……

Cake Ingredients:

1 Box Devil’s Food Cake Mix
*or call Newly Weds for mix sample
¾ cup water
½ cup water
3 eggs
1 box chocolate instant pudding

Filling Ingredients:

¾ cups butter- softened
1 teaspoon mint extract
2 ¼ cups powdered sugar
1 tablespoon heavy cream
10-12 drops green food coloring

Directions:

1. Mix cake ingredients together well
2. Pour batter into a 1-gallon ziplock bag; seal the bag and cut a hole in one of the bottom corners
3. Line a sheet pan with parchment paper and pipe batter out making about 32 circles
4. Bake at 350°F for 10-12 minutes
5. Let cool completely

Filling Directions:

1. Whip butter with an electric mixer for 7-8 minutes until white and fluffy
2. Mix in the mint extract and then add the powdered sugar and heavy cream
3. When all ingredients are mixed well, add in food coloring and mix for another 5 minutes
4. Pipe onto pan side of half of the cookies; top with another cookie

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Spiced Banana and Pumpkin Bread

Our chefs came up with this as an example of how to stimulate that trigeminal nerve of yours.  It’s a simple, classic treat we think you will love to try out at home.

Yield: 1 Loaf

Ingredients:

½ cup (1 stick) unsalted butter, at room temperature
¾ cup light brown sugar
2 eggs
½ cup roasted pumpkin puree
3 to 4 very ripe bananas, peeled and mashed
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
⅛ teaspoon ground cayenne
⅛ teaspoon ground cardamom
¾ cup cashews

Method of Preparation:

  • Preheat oven to 350°F. Spray a 9×5 loaf pan with nonstick spray.
  • Using a stand mixer fitted with the paddle attachment, beat the butter and sugar until fluffy and slightly pale in color.
  • Add the eggs, one at a time, mixing well after each addition and scraping the bowl as needed. Add the pumpkin, bananas and vanilla extract and mix well at medium speed.
  • In a separate medium sized mixing bowl, combine the flour, baking soda, salt, baking powder, cinnamon, ginger, cayenne, and cardamom.
  • Slowly pour the dry ingredients into the wet ingredients over low speed until well combined. Add in the cashews and mix well.
  • Pour the mixture evenly into your prepared loaf pan and bake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for about 10 to 15 minutes before removing from loaf pan and slicing.

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Szechuan Lemonade

Using the Szechuan pepper flowers in a unique way, our chefs created this interesting drink that’s sure to tingle your tongue.

Yield: ½ Gallon

Ingredients:

1 cup fresh squeezed lemon juice
1 cup fresh squeezed grapefruit juice
4 cups water
1 cup superfine sugar
8 each Szechuan pepper flowers (Buzz Buds), finely chopped

Method of Preparation:

In a large pitcher mix all of the ingredients and let flavors marry overnight. Serve in a large glass with ice

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Electric Old Fashioned

Get that trigem experience with this great drink idea direct from our chefs at Newly Weds Foods. Easy on the Szechuan pepper, it will numb your whole mouth!

Yield: 1 Cocktail

Ingredients:

2 oz. bourbon
¼ oz. ginger Szechuan pepper flower (Buzz Buds) syrup*
2 dashes Angostura bitters
2 dash plum bitters
1 each orange curl

In a mixing glass with ice, add bourbon, then syrup, then bitters. Stir for approximately 30 seconds, and strain into a rocks glass with fresh ice. Garnish with orange curl.

*Syrup Preparation

½ cup water
½ cup sugar
1½ inch ginger root, crushed
4 each Szechuan pepper flowers (Buzz Buds)

In a small pot, bring water and sugar to boil over medium heat. Stir to dissolve sugar. Add ginger and Szechuan pepper flowers, then turn off heat. Set aside and allow to cool completely and then strain.

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