Traditional recipes

Popcorn, Indiana Launches New “Fit” Line

Popcorn, Indiana Launches New “Fit” Line

Popcorn, Indiana, best known for its kettle corn and chocolate-covered offerings, has released a new line of “Fit” popcorn in three creative flavors, and each contains only 40 calories per cup.

The popcorn is light and won’t leave your fingers covered in oil and/or cheese powder as most other pre-popped packaged popcorn will, and the flavors that they manage to pack into each kernel really stand out.

The first offering, Parmesan and Herb, has a very strongly pronounced flavor, but in a good way if you’re into herbs. Ingredients include real parmesan cheese, rosemary, and parsley, and our tasters agreed that it tasted like a lighter version of Smartfood, but with the real flavor of Parmesan instead of cheddar.

The Onion Dijon flavor received a decidedly mixed review from our panel of tasters, depending on their like or dislike of Dijon mustard. The popcorn has a pronounced mustard flavor, which doesn’t make for an obvious popcorn pairing (it seems to work better with pretzels), but on the whole the snack works. The onion flavor is subtle, but it’s there.

And while we’re on the subject of subtle, the Extra Virgin Olive Oil popcorn is so subtle that it’s almost undetectable (our tasters were unable to name the flavor in a blind test). That said, it does contain real EVOO and is unlike any other popcorn we’ve tried.

When it comes to “light” popcorn, most of the prepackaged stuff tends to taste like cardboard. Somehow, the folks at Popcorn, Indiana were able to pack a lot of real flavor into a “fit” package, with only 40 calories and about two grams of fat per cup.


Super Bowl, Hoosier Style

To call Indiana "white bread" might seem like a put-down, until you consider two words: Wonder Bread.

The soft, squishy symbol of bland Americana was created in 1921 by Taggart Baking Co. of Indianapolis. And for nearly 100 years, Indiana has stayed true to the image of its most culturally influential product. Indianans are 84 percent white, and evenly divided between women and men. They are middle aged, middle class and at the geographic middle of the country. In fact, Indiana is so perfectly situated in the middle of so many measures that it is the fictional setting for a prime-time television program called The Middle.

The state's signature dish, the one that binds Indianans far from home, the one that is the secret handshake of Indianans everywhere, is sugar-cream pie, aka Hoosier Pie.

And what's always in the middle? The good stuff. The cream in an Oreo? The middle. Candy in a Tootsie Pop? The middle. The 50-yard line, where gigantic men face off week after week until only two teams are left? Yeah, that's right, the middle.

When Super Bowl XLVI comes this Sunday to Lucas Oil Stadium in Indianapolis, Indianans will flaunt their middleness in all its glory. Alongside the burgers, beer, pizza and wings that are the standard-bearers of football food will be the state's signature items: pork, popcorn and a creamy vanilla dessert called Hoosier Pie.

Nearly a quarter of Indiana's 6.8 million people claim German ancestry, according to the U.S. Census. And what do Germans eat? Schnitzel (yes, I know it's Austrian, but trust me — all of central Europe loves a good schnitzel). Enter the tenderloin sandwich.

About The Author

Michele Kayal is a food writer specializing in the intersection of food, culture and identity. Her work has appeared in The New York Times, the late great Gourmet, Bon Appetit, Conde Nast Traveler and many other national outlets. She writes regularly for The Associated Press and on her blog, The Hyphenated Chef.

The fifth-largest hog-producing state in the nation pounds, breads and deep-fries pork chops the size of a salad plate then sticks them on buns (right again — traditional schnitzel is made with veal, but many schnitzels, even in Europe, are today made with pork). Perhaps the most famous tenderloin is the one at Nick's Kitchen, a Huntington, Ind., restaurant founded in 1908 by Nick Freienstein. There are no spices or seasonings involved. The sandwich is served with lettuce and tomato. Occasionally, says owner Jean Anne Bailey, someone will ask for mayonnaise on the bun.

And what game-watching snack is more American than popcorn? Americans put away 16 billion quarts of popped popcorn every year (that's 52 quarts per person), according to industry marketing organization The Popcorn Board, and most of that comes from Indiana, the nation's top producer. Orville Redenbacher — who was an actual human being — founded his popcorn company in Valparaiso, Ind., in 1970.

But the state's signature dish, the one that binds Indianans far from home, the one that is the secret handshake of Indianans everywhere, is sugar-cream pie, aka Hoosier Pie. "It's kind of like green bean salad," says Angie Satterfield, executive director of the Indiana Foodways Alliance. "Somebody always brings a sugar-cream pie."

The pie is typical farm fare, made of ingredients that any country kitchen would have on hand. Similar desserts are popular in Europe (think blancmange), and the religious sect the Shakers also had a version. But its Indiana provenance is unclear. Perhaps it came with a short-lived 19th-century Shaker settlement. Maybe it migrated from Amish country. Another thought is that it arrived with Quaker settlers from North Carolina. But no one much seems to care where it came from. Its jiggly goodness is what counts. Sugar cream recently became the official pie of the state of Indiana, and Winchester — where the family-run Wick's Pies ships them to more than 25 states — its official capital.

"Just about every farm kitchen had a recipe for sugar-cream pie," says Wick's president, Michael Wickersham, "and every one was just a little bit different."

So is sugar-cream pie the greatest thing since sliced bread? Maybe. But even sliced bread — introduced by Wonder in 1925 — came from Indiana.

More Super Ideas For Game-Day Grub

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Men’s Journal: After over a decade of success with your P90X workout program, you recently went through some pretty bad health issues. What was that like for you?

Tony Horton: I got Ramsay Hunt [syndrome] about three years ago, in October 2017. I got really sick, lost about 25 pounds, then it took about six months for me to come out of that. I got shingles in my ear. One out of 100,000 people who get shingles, get it in their ear—and those people usually get Ramsay Hunt syndrome. [It] just describes the inability to walk and it affects smell, taste, vision, hearing, and balance. There are a lot of nerves that go into my brain that got fried—the fifth, sixth, and seventh facial nerves—so I had Bell’s palsy for about a month. I had terrible balance issues, nausea, vomiting, couldn’t eat, couldn’t drive, couldn’t work out, couldn’t get out of bed. It was just horrible. Courtesy Image


Nestle launches line of FreshlyFit ready-to-eat meals

NEW YORK — Freshly Inc., the meal delivery service acquired in November by Nestle SA, is launching a new product line for consumers “looking to command their health and fuel active lifestyles,” the company said.

Formulated by nutritionists and chefs, FreshlyFit ready-to-eat meals are inspired by attributes of keto, paleo and plant-based diet principles. The offerings are gluten-free, clean label, made with whole-food ingredients and may be heated and served in three minutes.

The company said the recipes are designed to help consumers fuel workouts, maintain muscle and manage weight.

Each FreshlyFit meal contains an average of 14 grams of net carbs, more than 30 grams of protein and 550 calories or fewer. Additionally, more than one third of the meals contain no added sugars.

“In the past year, more than 60% of customers have expressed interest in lower-carb meals,” said Mike Wystrach, chief executive officer of Freshly. “With FreshlyFit we’re tripling down on these offerings to make it easier to jumpstart a sustainable healthy lifestyle. The pandemic has brought on a renewed interest in nutrition as people are seeking new, creative solutions to stay healthy and active at home. We’re excited to debut this new product line as we approach the new year and resolutions are top of mind.”

FreshlyFit’s menu is rotating and features more than 25 single-serve entrees, including:

  • Paleo Pork Chop with Rainbow Roasted Veggies & Mushroom Sauce
  • Keto-Friendly Chicken Bowl with Super Greens Pesto & Cauli Rice
  • Crave-No-More Shepherd’s Pie with Ground Beef & Cauli-Butternut Mash
  • Baked Turkey Meatballs with Butternut Spirals & Eight-Veggie Ragu
  • Sesame-Ginger Bliss Bowl with Noodle-Cut Hearts of Palm
  • Very Verde Chicken with Super Greens & Roasted Cauliflower
  • Oven-Baked Chicken Florentine with Creamed Spinach & Parmesan
  • Sunny Fields Roasted Turkey with Honey-Balsamic Carrots & Almond Gratin
  • Sausage & Peppers with Carb Swap Cauliflower Rice
  • Zingy Buffalo Chicken with Loaded Cauliflower
  • Protein-Packed Chicken Parm with Mozzarella & Garlicky Broccoli
  • Chicken Livorno with Hearty White Beans & Kale
  • Carb Swap Cauli & Sausage Casserole with Parmesan Cheese
  • Southwest Power Bowl with Grilled Chicken & Roasted Cauli
  • Wholesome Chicken Sauté Bowl with Pad Kee Mao Sauce
  • Naked Bison Burger
  • Rutabaga Alla Vodka
  • Ultra-Umami Turkey Meatloaf
  • Grilled Flat Iron Steak

“Our goal with FreshlyFit is to give customers a wide variety of meals and range of choices so they’re set up for success in achieving their health goals for the long term,” said Brooke Scheller, Doctor of Clinical Nutrition and director of nutrition at Freshly. “Fad diets can only be maintained for so long, and the new year is a great time to shift away from this mindset and instead focus on a proactive, flexible and sustainable way to accomplish resolutions.”

FreshlyFit is now available to order with delivery beginning Jan. 3, 2021. Customers may order 4, 6, 10 or 12 meals per week starting at $8.49 per meal.


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Nestle Launches 'Life Cuisine' Line of Frozen Meals for All Dietary Needs

The new frozen food line offers low-carb, meatless, high-protein, and gluten-free options.

Frozen meals have been on the wrong end of reputation for many years. Between soggy, limp vegetables and sky-high sodium levels, there&aposs a lot left to be desired if you turn to the frozen food aisle for a quick dinner. But all is not lost on the days and nights when you need the incredible convenience of a frozen meal.

That&aposs when knowing of a healthful nutrition brand can come in handy, so you can have healthy wholesome meals when you need them. Nestlé is introducing a new modern health brand called Life Cuisine, which can feed four consumer preferences: high-protein, low-carb, meatless, and gluten free.

A sister to the Lean Cuisine brand, Life Cuisine offers 15 new foods, from Buffalo Style Chicken and Cauliflower Bowl (low-carb) to Three Cheese Pizza on a Cauliflower Crust (gluten-free) to help you get a filling meal that satisfies your dietary needs. With low carb, you&aposll find more high-fat and high-protein ideas, like meat and fish, with green veggies, as well as low -arb bread substitutes, like cauliflower rice and zoodles. And for meatless you might try tofu, seitan, and other alternative meats, as well as beans, legumes, grains, and greens.

"Eating well is no longer &aposone-size-fits-all,&apos so our offerings can&apost be either," John Carmichael, the President of Nestlé Foods Division, said in a statement.

You&aposll definitely want to give the new line a shot the next time you&aposre looking for a fast meal without any red flags. Plus, another good option is Lean Cuisine, which is also releasing more than 30 new and improved recipes, including a line of Bowls with 20 percent more of the food people love, like protein and vegetables.


Here are our 13 best Indian vegetable recipes to spruce up your meal time -

1. Palak Bhurji

A light and fresh palak recipe with a mild seasoning and some crushed paneer, perfect to team with piping hot phulkas. This is a healthy recipe with a delicious melange of spices.

2. Gobhi Masaledaar

Gobhi is one of the staple food made in Indian homes. This Cauliflower recipe is cooked in a myriad of spices that makes it a delicious dish for lunch or tiffin to team with rotis or dal-chawal. You can make this for a quick lunch paired best with parathe or even at a dinner party as a side dish.

This Gobhi recipe is full of flavours and would make for a hearty meal when eaten with parathe. Image credits- iStock

3. Hyderabadi Baingan

Straight from the royal kitchens of Hyderabad comes an authentic brinjal curry. Small whole brinjals are doused in a nutty gravy made with peanuts, tamarind and sesame seeds. This is a mouth-watering dish to cook for lunch or dinner, the masala is so full of flavour that this can go well with anything from rice to roti.

A royal, spicy, full of flavour baingan recipe that is sure to set your taste buds racing. Image credits- iStock

4. Arbi ki Kadhi

A simple and hassle free curry with the goodness of arbi. This recipe makes use of singhara atta and sendha namak, perfect for Navratra fasts. Pair with chapati or rice and have a whole meal for lunch.

Arbi ki kadhi is a distinct lunch recipe that you can make easily at home. Image credits- iStock

5. Bharwan Tinda

Tender apple gourds (tinda) stuffed with flavourful masala, baked perfectly and served with a tangy tomato sauce atop. A popular lunch recipe, tinda is a vegetable with multiple health benefits that includes improving digestion.

Besides other health benefits, apple gourd or tinda is a water-rich vegetable that makes it a popular meal option in India. Image credits- iStock

6. Beans Patoli Ve pudu

French beans and channa dal tossed together with chillies and curry leaves. Beans Patoli Vepudu is an easy to make Andhra recipe. This goes very well with hot rice or rotis and a dash of ghee.

A perfect easy, lunch recipe that you can cook quickly without any hassle. Image credits- iStock

7. Undhiyu

Explore the flavours of this authentic Gujarati vegetable curry. Fried vegetables and chickpea dumplings bathed in simmering, spicy masalas.

A perfect Gujarati recipe that you can prepare for lunch or as a side dish at dinner. Image credits- iStock

8. Methi Aloo

A winter favourite, Methi or fenugreek leaves cooked with potatoes and spices makes for a hearty dish and one of the most popular vegetarian dishes. You can cook these for lunch, pack for tiffin and can cook in a jiffy. Easy, quick and packed with flavour! You just need hot and piping parathe to relish this.

Methi aloo paired with hot parathas are the ultimate winter dish to cook and relish.

9. Lauki Ki Yakhni

Lauki or bottle gourd is one of the most popular green vegetable that has numerous health benefits. From weight loss to easy digestion the count doesn't end. Here is your boring lauki made interesting with a dash of spices and curd to give it a silky smooth texture. Hard to resist!

Lauki Yakhni is the delicious and easy way to load up on this green vegetable. Image credits- iStock

10. Crispy Andhra Bhindi

Okra is a popular side dish that is often made in a variety of ways for lunch or dinner and even at parties. It is a versatile vegetable that can go well with everything. Here is an easy and flavourful bhindi recipe to cook for your next meal. Crunchy deep fried bhindi sprinkled with roasted masala. Makes a perfect side for your dal-chawal.

Photo Credit: NDTV Beeps. Crispy, crunchy and masaaledaar. This Bhindi recipe is your answer to perfect lunch meal.

11. Gatte Ki Sabzi

This mouthwatering delight is a gift from the Rajasthani cuisine, full of spices and flavors. Gatte are basically cooked gram flour dumplings which are added to the spicy curd gravy. These can be served for lunch or a dinner party as the star vegetarian dish. Serve along with parathe or chapati.

Photo Credit: NDTV Beeps. An irresistible Rajasthani delicacy.

12. Kathal Ki Sabzi

A sabzi that is actually made of a fruit. Kathal or jack fruit is a summer fruit that can be cooked into a delicious, flavorful vegetarian dish. While a ripe jackfruit can be eaten plain, this sabzi is made from unripe jackfruit in a variety of masalas and spices like chilli powder and simmered with tomatoes to make a thick gravy.

13. Allahabadi Tehri

A delicious one pot rice meal which originated in Uttar Pradesh. It's aromatic, filled with varied masalas and lots of vegetables. With a spoonful of ghee on top, this vegetarian rice recipe is a must try. Cook for lunch accompanied with curd.

Photo Credit: NDTV Beeps. A one pot dish for lunch, made easy and quickly.

Now that you have these wonderful recipes to dish out and impress your friends and family, don't hesitate to go all out and try as many variations as you can. Only when you start experimenting will you learn about interesting ways to make vegetables the star dish on the table.


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Good Catch Plant-Based Seafood

Courtesy of Good Catch

With enthusiasm for plant-based meats reaching a fever pitch, no one should be surprised when Good Catch, the chef-driven, 100% plant-based seafood brand, starts filling up shopping carts and winning over fans. Its new plant-based line of class frozen seafood entrees and appetizers include New England Style Plant-Based Crab Cakes, Thai Style Plant-Based Fish Cakes, and Classic Style Plant-Based Fish Burgers.

But Good Catch isn't new to plant-based seafood. They've already been offering plant-based tuna to the delight of Whole Foods and Thrive Market shoppers. Chad Sarno, co-founder and chief culinary officer at Good Catch, says the new additions are more of the same, "plant-based alternatives to classic staples."


Flavored Yogurt

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It's tempting but treacherous. "Flavored yogurt doesn't assist in recovery or muscle building," offers Hayim. "It has two times less protein compared to Greek yogurt, and is loaded with sodium and sugar, which make you feel bloated and tired." If you've got a hankering for something on the sweeter side, try pairing unsweetened, plain Greek yogurt with sliced banana, a sprinkling of chia seeds, and a touch of honey for a balanced yet decadent treat.


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