Recipe Ideas From Phillip Higgs Of Whole Foods
This year, the Super Bowl is celebrating its 50th anniversary.
So we thought it would be fun to take a look back a recipes popular 50 years ago... and make them new again. Phillip Higgs from Whole Foods has these ideas:
Turkey Paella
1 1-pound 12-ounce can (3 ½ cups) tomatoes
1 1-pint 2-ounce can (2 ¼ cups) tomato juice
¼ cup cooking oil
¼ cup chopped onion
¼ cup chopped green pepper
1-teaspoon salt
1-teaspoon garlic salt
Dash cayenne
1-cup long-grained rice
2 9-ounce packages frozen artichoke hearts, thawed
3 cups diced cooked turkey
¼ cup sliced stuffed green olives
In a large saucepan, combine tomatoes, tomato juice, oil, onion, green paper, and seasonings. Stir in rice. Cover; bring to boiling. Add artichoke hearts, turkey, and olives. Turn into a 3-quart casserole. Bake, covered, in moderate oven (350 degrees) 1 hour and 25 minutes or till rice is tender, stirring once or twice. If desired, garnished with stuffed green olives. Makes about 12 servings.
WHOLE FOODS MARKET UPDATE: Spicy Paella
Swap:
• Turkey for Anjou sausage
• Green olives for peas
Add ¼ teaspoon saffron and ¼ teaspoon smoked paprika
Tuna and Salmon Mold
2 envelopes unflavored gelatin
1-tablespoon steak sauce
1-¾ cups canned tomato juice
Water
¾ cup mayonnaise
1-cup dairy sour cream
1 teaspoon grated lemon rind
1/3 cup chopped stuffed olives
1 green onion, chopped
1-½ cups diced celery
1 can each of salmon and tuna fish (7 ounces each)
Salt and pepper
Fresh dill
Lemon wedges
Paprika
Mix 1 envelope of the gelatin with the steak sauce and ¾ cup of the tomato juice. Heat, stirring to dissolve gelatin. Add remaining tomato juice, and pour into 1 ½-quart mold. Chill until firm. In top part of a double boiler, soften remaining gelatin in ½ cup water. Dissolve over hot water. Stir in mayonnaise and sour cream. Add lemon rind, olives, onion, celery, salmon, and tuna. Season to taste with salt and pepper. Put on top of jellied tomato. Chill until firm. Garnish with dill and lemon wedges generously sprinkled with paprika.
WHOLE FOODS MARKET UPDATE: Tuna and Salmon Spread
Eliminate gelatin, canned tomato juice, water, dill, lemon wedges and paprika.
Swap out:
• Steak sauce for Worcestershire sauce, this gives it a cleaner flavor and compliments the seafood better
• Canned salmon for fresh or smoked salmon
• Stuffed olives for spinach or kale
Keep the green onion and diced celery for a nice texture. Pair this updated dish with butter crackers.
Frankfurter, Hominy, and Green-Pea Casserole
In a greased 2-quart casserole, arrange in 3 pie-shape portions the following: 1 pound frankfurters, brushed with melted margarine and scored with sharp knife; 3 ½ cups cooked hominy (one 1-pound, 13-ounce can), drained; 2 cups (one 1-pound can) peas, drained. Pour ¼ cup margarine over hominy and peas. Sprinkle with 4 slices of cooked bacon, chopped. Bake for 25 minutes in pre-heated moderate oven (350 degrees)
WHOLE FOODS MARKET UPDATE: Choucroute Plate
Swap out:
• Frankfurter for a stuffed sausage
• Hominy for sauerkraut
• Thin bacon for thick cut slices of bacon
Add cuts of ham, and carrots to the peas. Serve with mustard on the side.
