APRIL 3, 2024
Popovers Make Spring Meals Special
Indulge Taste Buds with Better-for-You Snacks
BY DONNA ERICKSON
Servings: 8
The first signs of spring include yard and garage sales sprouting up in our communities. Maybe you and your kids are tempted, like me, to scout these out for our neighbors’ castoffs and enticing bargains. I’m not advocating for accumulating more stuff to add to cupboards and storage closets that are already full, but I’m aware that the decluttering craze has opened up opportunities for bargain shoppers like me. I’m always on the hunt for an unexpected surprise. This season is a good time to snag a buy on a gently used product that you can enjoy with your kids and grandkids. Be on the lookout for an item that you usually wouldn’t purchase in a store, like an electric Panini pan for yummy lunch-making this summer, a waffle iron for extended Saturday morning breakfasts, or my latest find -- a never-been-used, nonstick popover pan. Popovers are easy to prepare, and they’ll make any springtime brunch or supper extra special. When it’s time for popovers at our house, my granddaughter helps me push the button on the blender, and then I “pop” the batter-filled cups in the oven. When baking (no peeking!), they puff up so high that when they are done, there is always a collective “wow” or “whoa” when we open the oven door and see the spectacle.
2 1/4
cups raw pecan halves
POPOVERS
2
teaspoons olive oil or
Makes 6 1 tablespoon unsalted butter, melted, plus softened butter for greasing the popover or muffin pan 3 eggs at room temperature 1 cup milk at room temperature 1 cup all-purpose flour 1/2 teaspoon salt Preheat the oven to 400 F. Grease aluminum popover pan (or 6 compartments of a muffin pan) with butter. Place the pan in the preheated oven while you prepare the batter. Whisk or whirl butter, eggs, milk, flour and salt in a blender for a minute on medium speed until smooth. An adult should fill the hot popover cups with batter until half full. If using a muffin pan, fill cups 2/3 full. Place in the oven for 20 minutes, then reduce temperature to 325 F and bake 20 minutes longer. (No peeking while they bake!) Remove from the oven and immediately poke the side of each popover with the tip of a knife or a wooden skewer to release the steam trapped inside. This keeps them from collapsing. Remove from the pan and arrange in a serving basket. Serve hot. Extra Tasty Ideas: -- Add 1 teaspoon fresh lemon zest to the batter to add a refreshing spring taste. -- Popovers make tasty edible containers for a main course of crab, shrimp or tuna salad. Just cut 1/3 off of the top of the popover and scoop out a space in the lower portion. Fill with salad and top with popover piece. Serve. ***
FAMILY FEATURES The foundation of healthy eating may include nutritious breakfasts, lunches and dinners, but just as important are the snacks in-between meals. Regardless of when or where you snack, encourage better-for-you eating habits with nutritious nibbles to power through your day. According to an online survey conducted among 1,000 Americans ages 18 and older across the U.S. by Wakefield Research on behalf of the American Pecan Promotion Board, Americans love snacks, and reach for them an average of three times a day. However, where and when those snacks are eaten can vary from on the move to on the couch, from sunrise to after bedtime. Nearly a third (30%) of respondents are munching on snacks while in bed, calling it their favorite snacking spot. However, only 35% of their snack choices are considered healthy. Fueling busy days can be easy with an option like pecans. According to the survey, 66% of snackers enjoy pecans on their own with 58% eating them as part of a trail mix. If you’re among the 50% who reach for a snack in the late afternoon, you can turn to nutritious, satisfying solutions to indulge afternoon cravings without the guilt. With pleasing crunch, comforting creaminess and a satisfying chew, pecans are the “no sacrifice” nut that can punch up your routine with both delicious taste and plant-based nutrition. Just a handful of pecans – about 19 halves – provides a good source of fiber, thiamin and zinc and an excellent source of copper and manganese, a mineral that’s essential for metabolism and bone health. They also provide a mix of protein and good fats – 18 grams of unsaturated fat, including oleic
acid, and only 2 grams of unsaturated fat – to help keep you full and energized throughout the day.
salt 3-5 minutes, scraping down sides occasionally, until smooth and creamy. Fold in dark chocolate chips.
As an added bonus, their versatility and easy-to-pair profile makes them a perfect ingredient in recipes you can prepare in a cinch. For bite-sized treats that are packed with flavor and perfect for snack time, these Pecan Chickpea Cookie Dough Bites swap out flour and sugar in favor of blended pecans, chickpeas, vanilla extract, cinnamon and sea salt with dark chocolate chips folded in for a sweet finishing touch. Or you can simply toss warm pecans with olive oil and sea salt in this Roasted Pecans recipe for a grab-and-go snack that can be prepared in advance without worrying about spoiling. Another benefit of pecans: They can be stored in the refrigerator for up to 9 months or frozen up to 2 years, giving them a longer shelf life than many pantry favorites. Plus, they can be thawed and refrozen without losing flavor or texture. To find more surprisingly delicious nutritional facts or recipe inspiration, visit EatPecans.com.
Form into 24 cookie dough balls. Eat as-is; no baking required. Note: Store leftovers in airtight container in refrigerator 5 days or freeze up to 3 months.
Roasted Pecans Recipe courtesy of the American Pecan Promotion Board Prep time: 40 minutes Cook time: 35 minutes
pecan oil 1
teaspoon flaky sea salt
Preheat oven to 300 F. Place pecans on baking sheet
Pecan Chickpea Cookie Dough Bites
and bake 15 minutes.
Recipe courtesy of Dawn Jackson Blatner, RDN, on behalf of the American Pecan Promotion Board Prep time: 10 minutes Servings: 24 1 cup raw pecan pieces 1 can (15 ounces) chickpeas, rinsed and drained 1 tablespoon vanilla extract 1/2 teaspoon cinnamon 1/2 teaspoon sea salt 1/2 cup dark chocolate chips
In heat-proof bowl, toss warm pecans with olive oil and sea salt, crushing larger salt grains with fingers while sprinkling. Return pecans to baking sheet in single layer and bake 20 minutes, or until slightly browned and dry. Remove from oven and cool on baking sheet. Note: Store pecans in airtight container in refrigerator up to 9 months or freeze up to 2 years.
In blender or food processor, blend pecan pieces, chickpeas, vanilla extract, cinnamon and sea
Pecans can be thawed and frozen
Donna Erickson creates relationships and community through food and fun. Find more to nourish and delight you at www.donnaerickson.com.
repeatedly without loss of flavor or
(c) 2024 Donna Erickson
texture.
Distributed by King Features Synd.
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