Food Of The Future

"Food Of The Future," 40 Years In The Making

Forty years ago, a first-class stamp cost a nickel, a new science fiction television show called "Star Trek" made its debut and a tasty topping began its crunchy history of enhancing salads, baked potatoes and Americans' cupboards.

General Mills first tested Bac-Os as a better-for-you alternative to bacon in select markets in 1965. Bit by bit, the product's popularity took off, and it was dubbed a "food of the future" in early television advertisements. Consumers enjoyed the convenient product's multipurpose use-a savory ingredient used to jazz up casseroles, salads, soups and other favorite dishes. This handy condiment helped home cooks streamline their kitchen prep and promised the smoke-cured, sizzling flavor of bacon without a splattering mess.

"A jar of Bac-Os brought the flavor and texture of crisp bacon right to the family dinner table in a fraction of the time," says Maggie Gilbert, manager of the Betty Crocker Kitchens test kitchen. "Because they were considered superconvenient and required no refrigeration, they soon became a familiar ingredient in popular recipes of the day, such as holiday party dips, sweet-sour beans and twice-baked potatoes."

The brand debuted in its first print advertising campaign in 1970. The product was featured in several new recipes from the Betty Crocker Kitchens in national magazines, such as Better Homes and Gardens and Family Circle. Shortly thereafter, General Mills extended the line to include Saus-Os and Pepr-Os, two new soy proteins with distinct flavor possibilities.

Today, Bac-Os continues to appeal to consumers, particularly by offering added health benefits: They're made with the goodness of soy, are kosher and contain no MSG. They can also help consumers keep healthy eating in check, without tipping the scale on calories, fat, saturated fat or cholesterol.

"Food Of The Future," 40 Years In The Making

Happy Birthday, Bac-Os!: Italian Spinach and Mushroom Salad

This seasonal salad for special gatherings has extra crunch and a burst of added flavor.

• 1 package (10 oz.) fresh spinach leaves, rinsed and patted dry
• 1 package (8 oz.) sliced mushrooms
• 1 can (19 oz.) Progresso chick peas, drained and rinsed
• 1/3 cup Betty Crocker Bac-Os bacon flavor bits or chips
• 1/2 cup seasoned croutons
• 1/2 cup Italian dressing

 Direction

1. In large salad bowl, toss all ingredients except dressing. Just before serving, drizzle with dressing and toss gently. Makes 4 servings.
2. Jars of a revolutionary new "food of the future" product appeared on grocers' shelves 40 years ago, offering busy consumers the bacon flavor they loved with a simple shake of the wrist.

Juicy Campari Tomatoes Recipe

Any way you slice it, nothing tastes as fresh as a juicy, ripe tomato. Now fresh-from-the-vine flavor is available year-round in Campari tomatoes, a new variety that is changing the way people think about tomatoes.

Perfectly round, about the size of a golf ball and deep red in color, the Campari is greenhouse-grown and is quickly becoming America's favorite tomato.

The tomatoes are sold in clusters on the vine to ensure peak freshness and flavor; their smaller size also make them an ideal snacking tomato. 

To ensure maximum flavor, leave tomatoes on the vine after purchase and always store at room temperature; refrigeration permanently alters tomato flavor.

It's easy to add fresh flavor to your favorite foods. Toss diced Campari tomatoes with cubes of mozzarella, fresh basil and balsamic vinegar. Or finish an egg scramble with sliced Campari tomatoes for an extra burst of lycopene in the morning.

The following salad is perfect to bring to any casual gathering: 

Campari Tomato Penne Salad with Gorgonzola

Preparation Time: 20 minutes Serves: 6

• 8 oz. penne pasta
• 1 pkg. (6 oz.) baby spinach leaves
• 6 Campari tomatoes, seeded and diced
• 1 pkg. (4 oz.) crumbled Gorgonzola cheese
• 1 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 3 Tbsp. extra virgin olive oil
• 1 Tbsp. red wine vinegar
• 1/3 cup pine nuts, toasted

Direction:

1. Cook and drain pasta according to package directions.

2. Place hot pasta, spinach, tomatoes, cheese, salt and pepper in large mixing bowl; drizzle with oil and vinegar. 

3. Toss gently until combined; sprinkle with pine nuts just before serving. Serve warm or at room temperature.

Hearty Summer Salad Recipe

Although this salad is delicious as a side dish, it’s so hearty that it can be the centerpiece of the meal.  This organic salad is high-protein, so you get plenty of mileage with this meal; you will not be hungry in just two hours!  

It’s terrific served with hearty whole grain bread on the side, preferably organic and baked by a local baker, to sop up the vinaigrette.

Ingredients:

• 2 15 oz. cans organic chickpeas (garbanzo beans)
• 2 15 oz. cans organic black-eyed peas
• 2 15 oz. cans organic artichoke hearts
• 4 large organic tomatoes
• ½ large organic onion
• 6 large fresh organic garlic cloves
• ¼ cup organic olive oil
• ½ cup organic balsamic vinegar
• A few pinches of dried organic parsley
• Fresh ground salt and pepper to taste

Drain chickpeas and black-eyed peas, and dump them into a large bowl.  Chop artichoke hearts (into eighths if they’re whole, or into quarters if they’re already halved).  Chop tomatoes and dice onion; dump artichokes, tomatoes and onion into bowl.  Crush garlic gloves with garlic press and add to the luscious pile of goodies.  

Whip olive oil and balsamic vinegar together in a smaller bowl, then pour over the pile.  Your mouth should be watering now.  Add a few generous pinches of parsley, then salt and pepper to taste.  Stir all the ingredients thoroughly with a large spoon to distribute them evenly and coat them with vinaigrette.    

You can increase the ratio of balsamic vinegar to olive oil if you like the vinaigrette to taste more tangy!  And you can increase the overall amount of oil and vinegar if you want the salad to be more juicy.  

You can also experiment with which type of vinegar flavor you like best.  Red wine or raspberry balsamic vinegar taste great in this dish.  

As for the fresh ground salt and pepper, you can either add them to the oil and vinegar mixture, just sprinkle them onto the ingredients before stirring, or both.  

Adding fresh chopped basil--or any fresh organic herb you think would harmonize well with this dish--is also an option.  You can also substitute organic escallions (green onions) for the diced onions, which also adds more color.    

The trick to delicious recipes is to cook by your own taste, not necessarily by following the recipe verbatim.  Besides, how fun would cooking be if you couldn’t sample the dishes while you’re creating them?  

This dish, which serves 6 or more, also works great for summer pitch-ins, especially if you’re vegan.  You can’t always count on non-dairy, high-protein dishes at such gatherings, but you can definitely depend on this hearty summer salad!

Food Of The Future

Forty years ago, a first-class stamp cost a nickel, a new science fiction television show called "Star Trek" made its debut and a tasty topping began its crunchy history of enhancing salads, baked potatoes and Americans' cupboards.

General Mills first tested Bac-Os as a better-for-you alternative to bacon in select markets in 1965. Bit by bit, the product's popularity took off, and it was dubbed a "food of the future" in early television advertisements. Consumers enjoyed the convenient product's multipurpose use-a savory ingredient used to jazz up casseroles, salads, soups and other favorite dishes. This handy condiment helped home cooks streamline their kitchen prep and promised the smoke-cured, sizzling flavor of bacon without a splattering mess.

"A jar of Bac-Os brought the flavor and texture of crisp bacon right to the family dinner table in a fraction of the time," says Maggie Gilbert, manager of the Betty Crocker Kitchens test kitchen. "Because they were considered superconvenient and required no refrigeration, they soon became a familiar ingredient in popular recipes of the day, such as holiday party dips, sweet-sour beans and twice-baked potatoes."

The brand debuted in its first print advertising campaign in 1970. The product was featured in several new recipes from the Betty Crocker Kitchens in national magazines, such as Better Homes and Gardens and Family Circle. Shortly thereafter, General Mills extended the line to include Saus-Os and Pepr-Os, two new soy proteins with distinct flavor possibilities.

Today, Bac-Os continues to appeal to consumers, particularly by offering added health benefits: They're made with the goodness of soy, are kosher and contain no MSG. They can also help consumers keep healthy eating in check, without tipping the scale on calories, fat, saturated fat or cholesterol.

Happy Birthday, Bac-Os!

Italian Spinach and Mushroom Salad

This seasonal salad for special gatherings has extra crunch and a burst of added flavor.

• 1 package (10 oz.) fresh spinach leaves, rinsed and patted dry
• 1 package (8 oz.) sliced mushrooms
• 1 can (19 oz.) Progresso chick peas, drained and rinsed
• 1/3 cup Betty Crocker Bac-Os bacon flavor bits or chips
• 1/2 cup seasoned croutons
• 1/2 cup Italian dressing

In large salad bowl, toss all ingredients except dressing. Just before serving, drizzle with dressing and toss gently.

Makes 4 servings.

Jars of a revolutionary new "food of the future" product appeared on grocers' shelves 40 years ago, offering busy consumers the bacon flavor they loved with a simple shake of the wrist.

Vietnamese Chicken Salad Recipe

This is a very simple-to-make salad with bold flavors. You can serve as a side dish or just have it alone. The salad can be refrigerated overnight and still taste good the next day.

Prep Time : 30 Min

Ready In   : 30 Min

Served for : 4 people

Ingredients

* 1 tablespoon finely chopped green chile peppers

* 1 tablespoon rice vinegar

* 2 tablespoons fresh lime juice

* 3 tablespoons Asian fish sauce

* 3 cloves garlic, minced

* 1 tablespoon white sugar

* 1 tablespoon Asian (toasted) sesame oil

* 2 tablespoons vegetable oil

* 1 teaspoon black pepper

*

* 2 cooked skinless boneless chicken breast halves, shredded

* 1/2 head cabbage, cored and thinly sliced

* 1 carrot, cut into matchsticks

* 1/3 onion, finely chopped

* 1/3 cup finely chopped dry roasted peanuts

* 1/3 cup chopped fresh cilantro

Directions

1. Stir together the chopped green chiles, rice vinegar, lime juice, fish sauce, garlic, sugar, sesame oil, vegetable oil, and black pepper until the mixture is thoroughly combined and the sugar is dissolved.

2. Place the chicken, cabbage, carrot, onion, peanuts, and cilantro in a salad bowl, and toss thoroughly together with tongs. Pour the dressing over the salad and toss again. Serve immediately.

Source: http://allrecipes.com/Recipe/Vietnamese-Chicken-Salad-2/Detail.aspx

Vietnamese Salad Rolls Recipe

A nice light appetizer. Delicate rice wrappers are filled with noodles, shrimp, carrots, lettuce and basil. Cooked chicken or beef may be substituted for shrimp.

Prep Time: 20 Min

Cook Time: 5 Min

Ready In: 25 Min

Served for 8 people

Ingredients

* 1 (8 ounce) package rice vermicelli

* 8 ounces cooked, peeled shrimp, cut in half lengthwise

* 8 rice wrappers (6.5 inch diameter)

* 1 carrot, julienned

* 1 cup shredded lettuce

* 1/4 cup chopped fresh basil

* 1/2 cup hoisin sauce

* water as needed

Directions

1. Bring a medium saucepan of water to boil. Remove from heat. Place rice vermicelli in boiling water, remove from heat, and let soak 3 to 5 minutes, until soft. Drain, and rinse with cold water.

2. Fill a large bowl with hot water. Dip one rice wrapper in the hot water for 1 second to soften. Lay wrapper flat, and place desired amounts of noodles, shrimp, carrot, lettuce and basil in the center. Roll the edges of the wrapper slightly inward. Beginning at the bottom edge of wrapper, tightly wrap the ingredients. Repeat with remaining ingredients.

3. In a small bowl, mix the hoisin sauce with water until desired consistency has been attained. Heat the mixture for a few seconds in the microwave.

4. Serve the spring rolls with the warm dipping sauce.

Source: http://allrecipes.com/Recipe/Vietnamese-Salad-Rolls/Detail.aspx

Almonds Everywhere

More people are calling almonds their favorite nut-and they are putting their almonds where their mouths are. Over the past six years, American almond consumption has increased by 11 percent per year.

From roasted and seasoned almonds in creative, portable packaging to almond granola bars, energy bars and breakfast bars to entrees and vegetable dishes, almonds are found in a variety of new food products. 

One reason for their popularity may be their health benefits. Studies have shown that almonds as part of a balanced eating plan can lower LDL, or "bad," cholesterol and can help promote a healthy weight. In addition, almonds are packed with the antioxidant vitamin E, magnesium, protein and fiber. They also contain calcium. So, it's no coincidence almonds have become a favorite ingredient and the healthy snack of choice. 

Quinoa Salad with Almonds, Feta and Summer Vegetables

Serves: 6

Ingredients:

1 cup quinoa

2 cups low-sodium chicken broth or vegetable broth

3 ounces cubed feta cheese

1/2 cup sliced almonds, roasted*

1/2 pint grape tomatoes, halved

1 small red bell pepper, seeded and diced

1 small zucchini, trimmed and diced

2 scallions, diced

Basil-Chive Vinaigrette 

(recipe below)

Instructions:

Place quinoa in a medium pot and rinse with water. Strain out water; add broth and turn heat to high. Bring to a boil, then reduce heat and simmer uncovered until liquid is absorbed, about 15 minutes. Cool and toss gently with feta, almonds, vegetables and vinaigrette. Serve. 

Basil-Chive Vinaigrette:

2 tablespoons white wine vinegar

Juice of 1/2 lime

1/4 cup plus 1 tablespoon extra-virgin olive oil

2 tablespoons minced fresh chives

1 tablespoon minced fresh basil

Salt and pepper

Combine vinegar and lime juice in a small bowl. Gradually whisk in olive oil until mixture is smooth and uniform. Stir in chives and basil. Season with salt and pepper to taste.

*To roast sliced almonds, spread in an ungreased baking pan. Place in a 350ºF oven and bake 10 minutes or until golden brown and fragrant; stir once or twice to ensure even browning. Note that almonds will continue to roast slightly after removing from oven.