Candy Shoppe Birthday Party!

Candy Shoppe Birthday Party - cobornsblog.com/holly

Holly - Practial Party Planning - www.cobornsblog.com
Holly

It’s a Candy Shoppe Birthday! For each of my kids’ birthdays I picked something they liked and themed a party around it. For my little “Claire Bear”… she loves CANDY! And so was born the Candy Shoppe Theme. Continue reading “Candy Shoppe Birthday Party!”

Halloween Party Ideas

 

The Kitchen Witch

Halloween is right around the corner and it’s time to start planning your Halloween menu for those great Halloween parties. With the help of the very best Social Media and Video crew we put together our 2nd Annual Coborn’s Halloween Video. It was completed with a lot of laughs and a lot of makeup. We hope you enjoy watching it as much as we enjoyed creating it! Continue reading “Halloween Party Ideas”

Guilt-Free Thanksgiving Leftovers

Guilt-Free Thanksgiving Leftover - www.cobornsblog.com

www.cobornsblog.com - Fun with Family with Rebecca
Rebecca

Each year, no matter which side of the family we celebrate Thanksgiving with, we are always faced with leftovers from a heavy holiday meal. While some folks love to stuff themselves with stuffing, taters and gravy, turkey, etc., others of us dread the heaviness of the meal. In goes the food, out goes the energy. Add to that the mushy factor (let’s face it, there’s rarely much crunch in a typical Thanksgiving meal), and my kids are starving for the fresher fare within just a few hours of washing the dishes.

Thanksgiving leftovers are inevitable, but it doesn’t mean you have to be confined to the couch for the long weekend. The following three recipes transform your leftover turkey, cranberry sauce and pumpkin puree into light and delicious favorites that you’re sure to love.

Turkey-and-Gruyère Radicchio Cups

Turkey-and-Gruyère Radicchio Cups - www.cobornsblog.com

Turkey-and-Gruyère Radicchio Cups
Author: 
Prep time: 
Total time: 
Serves: 8
 
Light and crunchy, this refreshing dish features leftover turkey, creamy cheese and fresh apples and jicama.
Ingredients
  • 1 Tbsp. low-fat mayonnaise
  • 1 Tbsp. cider vinegar
  • 2 tsp. Dijon mustard
  • 1.5 oz. Gruyère or Jarlsberg cheese, cut julienne style
  • 1 Granny Smith apple, cut julienne style
  • 1 peeled jicama, cut julienne style
  • 1 small celery stalk, cut julienne style
  • 6 ounces cooked cubed turkey
  • 8 radicchio leaves (from 1 small head)
  • Fresh chives, for garnish
Instructions
  1. Stir together mayo, vinegar and mustard in a medium bowl. Add cheese and next 4 ingredients (through turkey), and toss to combine.
  2. Spoon the mixture evenly into the radicchio leaves. Garnish with chives and serve immediately.

Brie and Cranberry Pizza

Brie and Cranberry Pizza - www.cobornsblog.com

Brie and Cranberry Pizza
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Decadent flavors of creamy Brie cheese and tart cranberry sauce top a light crust for a grown-up pizza with flair.
Ingredients
  • 1 whole wheat thin crust 12” premade pizza crust
  • 8 ounces cubed Brie cheese
  • ¾ cup whole berry cranberry sauce
  • ½ cup chopped pecans
Instructions
  1. Preheat oven to 425 degrees.
  2. Place pizza crust on a pan, then sprinkle with cubes of cheese.
  3. Spoon the cranberry sauce over the cheese and top with pecans.
  4. Bake for 8-10 minutes or until the cheese is melted and the crust is golden brown. Cool 5 minutes and cut into wedges or squares.

Harvest Pumpkin Soup

Harvest Pumpkin Soup - www.cobornsblog.com

Harvest Pumpkin Soup
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Any time you need freshly pureed pumpkin, there are always leftovers. This soup turns 2 cups of pumpkin puree into the ultimate comfort food that's brimming with Vitamin E.
Ingredients
  • 2 Tbsp. unsalted butter
  • 1 large potato, peeled and chopped
  • 1 large onion, chopped
  • 4½ cups chicken broth (or 3 cups chicken broth and 1 cup of turkey gravy)
  • 2 cups pureed pumpkin
  • Salt
  • Freshly ground pepper
  • ¼ tsp. ground nutmeg
  • 3 Tbsp. heavy cream
  • 3 Tbsp. sour cream for garnish (optional)
Instructions
  1. In a large pot over medium heat, melt butter. Add potato and onion and cook, stirring occasionally, until onion is translucent, about 8 minutes. Add chicken broth and bring to a boil. Cover, reduce heat to low, and cook until potato is tender, 10 to 12 minutes.
  2. Stir in pumpkin. Using an immersion blender, purée mixture until smooth. (Or, use a blender to purée mixture in batches, then return to pot.) Stir in ½ teaspoon salt, ⅛ teaspoon pepper, and nutmeg.
  3. Increase heat to medium-high and bring mixture to a boil. Cover, reduce heat to low, and cook for 10 minutes.
  4. Stir in cream and heat thoroughly. Season with salt and pepper, if desired and garnish with sour cream. Serve hot.

As you use up your Thanksgiving leftovers in these lighter recipes, you now have room for taste testing for the next season: cookies!

Rebecca
Communications Manager
Click here for more articles written by Rebecca.
www.cobornsblog.com - Fun with Family with Rebecca

Warming Up with Healthy Soups

Healthy Soups

Happy fall, everyone!

Eat Healthy, Shop Smart with Ashley. www.cobornsblog.com
Ashley

The leaves have turned their final colors and are now dropping off the trees at a faster rate, the days are more crisp and cool and there is a very evident chill in the air. I hate to say it, but ol’ man winter is right around the corner and there is nothing you can do to prevent it unless you plan to move to Hawaii tomorrow. The only option left is to prepare and embrace it! You may wonder what I am doing to prepare myself. Well folks, besides turning on my fireplace and drinking hot tea every chance I get, I’m spending more time in my toasty, warm kitchen making soups! Hot and healthy soups are a great way to warm the soul and allow you to step out into the bitter cold with a bit more confidence that you won’t just turn into an icicle.

Tips_1Here are some tips to keep in mind while preparing soups:

    • Use low sodium broths, not necessarily lowER sodium (lower than what?). LowER sodium could still be very high; in order for something to be labeled as “low sodium,” it needs to have under 140mg of sodium per serving. Remember, when there is no salt, you need to replace it with other flavors, so…
    • Use sodium-free seasonings, such as Chef Paul and Mrs. Dash, as well as herbs – fresh, dry, or freeze dried – and garlic powder and onion powder should be a staples, too.
    • If you need to thicken your soup, use pureed potatoes or cauliflower or any other vegetable to thicken, and use fat free Greek yogurt in place of cream. I always try to think seasonally this time of year, so I would thicken my soup with pumpkin or squash, or both, and then add a dollop of fat free plain Greek yogurt on top for extra creaminess! You could also try a slurry of cornstarch and cold water instead of cream or roux, but obviously there is more nutrition if you use veggies.
    • Speaking of veggies, soups are a very easy way to get a lot of vegetables into your diet. Add, add, add away! Maybe adding vegetables sounds like a lot of work, but it surely doesn’t have to be! You can use canned or frozen vegetables instead of fresh; that way they have already been washed and cut. All you have to do is open the can or bag and just keep adding! Make sure they are not in cream sauce or loaded with extra sodium, though. Try to buy the no-salt-added versions or just remember to drain and rinse for 2-4 minutes to remove that excess sodium. Canned and Frozen are just as nutritious as their fresh counterparts. If you want to learn more information about this topic, click here to read my blog about how all forms of fruits and vegetables matter; canned, frozen, fresh, dried, and 100% juice.
    • Tips_2

    • If you are adding meat, make sure it is lean and always take off the skin; but who says you can’t make a seafood-based soup or why can’t it be vegetarian?
    • Try using tofu or beans and lentils as your protein base. Remember, canned beans are just as nutritious as dried beans and a huge time saver; just remember to drain and rinse them for 2-4 minutes to reduce the sodium by up to 41%. By the way, beans are so nourishing; they offer a good source of protein, iron, and fiber. Plus they are low-fat, not to mention very cheap compared to other protein foods. Cannellini beans work great for Italian-style soups while black or pinto beans are nice in Southwestern-types.
    • Don’t forget the whole grains! Get creative and use wheat berries, barley, quinoa, brown rice, or wild rice to name a few. You can either add them to the soup, or pour the soup on a bed of whole grains for something different. This will add fiber and keep you feeling fuller for longer. There is a laundry list of benefits of adding fiber to your diet, from weight loss to lowering your cholesterol and maintaining blood sugar levels, so don’t forget the fiber!
    • Think smart when it comes to toppings: Crackers may be the go-to soup topping, but there are other options that will add crunch or flavor to your soup, with some nutritional benefits to boot. If you are looking for a crunchy topping, try toasted whole wheat bread sliced into cubes or whole grain tortillas sliced into strips, misted with oil and placed under the broiler until crispy, or whole wheat bread crumbs are a great option, as well, and very easy! For creamy toppings, try nonfat plain Greek yogurt instead of sour cream or reduced-fat finely shredded cheese (the more finely it’s shredded, the less you’ll use). Avocados work great to add creaminess, as well, plus they are a fruit… BONUS! Also, fresh herbs such as basil or cilantro are always great to add as a final, flavorful touch to your favorite soup. Adding any veggies as toppings, not only add eye appeal, but also nutrition, of course!

     

    Below is my favorite soup recipe for this season!

    Squash and Fennel Soup with Candied Pumpkin Seeds

    Original Guilt-free Margarita and 4 more low calorie Margarita Recipes - www.cobornsblog.com

    Squash and Fennel Soup with Candied Pumpkin Seeds
    Author: 
    Serves: 4
     
    Ingredients
    • Ingredients for the Soup:
    • 2 pounds winter squash, such as butternut
    • 2 medium bulbs fennel (I reduced this amount due to personal preference)
    • 4 tablespoons olive oil
    • 2 teaspoons fennel seeds (I reduced this amount due to personal preference)
    • 4 tablespoons butter
    • 2 cups sliced onions
    • 1 tablespoon fresh thyme leaves
    • 2 dried red chiles de arbol, or a fat pinch of crushed red pepper flakes
    • 1 bay leaf
    • ¾ cup sherry
    • 8 cups water
    • ¼ cup Fat Free Greek Yogurt

    • Ingredients for the Pumpkin Seeds:
    • ½ cup raw pumpkin seeds
    • ¼ teaspoon ground cumin, or whole seeds ground
    • 1 tablespoon land o lakes light butter
    • 1 tablespoon sugar
    • Generous pinch each of cinnamon, paprika, and cayenne (small amount)
    • 1 teaspoon honey
    Instructions
    1. Heat the oven to 400°F. Peel and cut the squash into 1-inch wedges, discarding the peel and seeds. Peel and core the fennel and chop it up into equally-sized wedges. Drizzle with the olive oil and a pinch of salt and pepper, and then roast until soft and caramelized, about 35 minutes.
    2. In the meantime, toast the fennel seeds in a dry skillet until fragrant, then grind or pulverize in a mortar and pestle. Heat the butter over medium-high heat in a heavy, large pot (like a Dutch oven) until it foams, then add the seeds, onion, thyme, chiles, bay leaf, and a pinch of salt and pepper. Cook until the onions are soft and translucent, about 10 minutes.
    3. While the squash and fennel finish roasting, prepare the pumpkin seeds: melt the butter in a small skillet over medium heat, then add the seeds, sugar, spices, and a pinch of salt. Toss well to coat the seeds and cook until they begin to pop and color slightly, moving them around the pan often. Remove from the heat, wait 30 seconds, then add the honey and toss quickly to coat. Spread on a plate to cool.
    4. Combine the contents of the roasting pan with the onion in the heavy pot and pour in the sherry. Allow to reduce for a few minutes, then add the water and bring it to a boil. Simmer for 20 minutes. Transfer about a third of the solids to a blender (purée it in batches to ensure the perfect consistency) and add ½ cup or so of the liquid. Turn on at low speed until the solids are completely puréed, then add another ½ cup of broth and turn the speed to high, adding liquid little by little until the soup has the consistency of heavy cream. Blend for at least a full minute on high speed. Follow this process for the rest of the soup.
    5. Serve the soup with some Greek yogurt spooned in, and topped with scattered pumpkin seeds.

    Happy soup making! The weather outside may add a chill, but this is sure to take that away, Honestly speaking, would soup taste so good if it was warm out? Nope, that’s for sure, so be thankful for the cold weather… I guess, okay maybe not thankful – that’s a bit far – rather make the best of it.

    Peace and Wellness,

    Ashley
    Coborn’s Supermarket Dietitian

    Click Here for more articles written by Ashley
    Eat Healthy Shop Smart with Ashley - www.cobornsblog.com

Simply Spooky – DIY Halloween Floral Arrangements

Simply Spooky DIY Halloween Floral Arrangements - www.cobornsblog.com

www.cobornsblog.com - Stop and Smell the Roses with Dar
Dar

Fall is here! The leaves are turning colors and the nights are getting cooler. I love the warm colors of autumn and as I drive through the back country roads, I see fields of pumpkins and make a mental note as to where they are. Each year my family picks a new pumpkin patch to visit and after we find that perfect pumpkin, we begin the carving. Everyone loves creating their unique jack-o-lantern for Halloween; some are cute and some are scary and they are all very cool.

With that creepy, scary holiday right around the corner, we have a fall crazy daisy bouquet available for the month of October for only $4.99 and you’re saving $3.00 from the original cost of $7.99. They are long lasting flowers that have a great pop of color. You can arrange them in so many different ways like: in a pumpkin, a painted tin can, a seasonal tumbler or a vase. You can give them as gifts to your friends, relatives, daycare providers or even a co-worker. It’s an inexpensive way to make someone’s day or you can just treat yourself to a bouquet and create your own masterpiece. Here are 4 simple steps to make the arrangements shown in this blog.

  • Four simple steps to make a Halloween Floral Arrangement with a Cash 'N Carry Bouquet. www.cobornsblog.comPurchase plastic tumbler cups from the Coborn’s General Merchandise Department.
  • Place water soiled piece of green floral foam into tumbler cups.
  • Cut crazy daisy stems to desired length. (Note: These do not need to be cut underwater or at an angle, just simply cut with a scissor.)
  • Place stems in green floral foam to create desired arrangement.

Did you know that Halloween is the second-largest commercial holiday, with Christmas being the first? With that being said, I invite you to check out our Halloween giftware, fall mums and bouquets. We have a lot of fun Halloween goodies here at Coborn’s!

Check out Coborn's Floral for FUN Halloween Flowers and Decor! www.cobornsblog.com

I hope you take time to enjoy this season with friends and family. If nothing else, take a drive with your windows down and enjoy the colorful trees and the beauty that surrounds us. Maybe stop at Coborn’s and pick up a pumpkin to carve or set out on your step. Have a Spooktackular Halloween!

Dar
Coborn’s Floral Manager, Sauk Rapids, MN

Click Here for more blog articles written by Dar.
Stop and Smell the Roses Blog with Dar - www.cobornsblog.com

 

*Prices shown are available through October 31, 2014.