PEREG INSPIRES SIMPLE, HEALTHY IDEAS FOR TRANSFORMING OLD FAVORITES INTO NEW CLASSIC RECIPES FOR THE JEWISH HOLIDAYS

• Swap out regular flour with gluten-free alternatives
• Punch up flavor with exciting new spice blends
• Try seasoned breadcrumbs for an exotic twist

Clifton, NJ, August 21, 2018 – For many Jewish families, fall brings back memories of irresistible aromas emanating from Grandma’s kitchen and delicious, soul-warming feasts to welcome Rosh Hashanah, the Jewish New Year. Every family had at least one cherished “it wouldn’t be the holidays without” dish. Now it’s your turn to keep the memories alive.
But with the rise of foodie culture, people’s palates are more adventurous than ever. And our generation is way more health-minded than they were back in the day. What if you changed things up a bit?
Pereg understands that today’s cook wants to respect old traditions and while sparking new ones. A world of all-natural products – from gluten-free flour and pasta swaps to exciting spice blends and ancient grains – makes it all possible.
For example:
• Love Grandma’s stuffed peppers but prefer something less weighty? Lighten it up Pereg’s Freekeh with Vegetables Mix for a healthy-carb, meat-free appetizer.
• Try replacing regular flour with Banana Flour or Teff for gluten-free desserts that everyone can enjoy.
• Give Sweet and Sour Meatballs an international spin with Thai Sweet Chili Panko bread crumbs.
• Make roasted veggies sing with a sprinkle of Everything But the Bagel spice mix.
As the first name in grains and spices for over a century, Pereg has inspired cooks for generations. So whether you give favorite dishes a makeover or adhere faithfully to old family recipes, let Pereg inspire timeless memories all year long.
Stuffed Mini Peppers
Radio host and food and lifestyle writer Cindy Grosz aka @cindyscorners shares this tip for a quick, healthy appetizer. Try it with cucumbers, zucchini, or any firm vegetable. (Visit @cindyscorners for New Year product Give-away promotion.)
• Mini peppers
• 1 package of your favorite Pereg grain mix (Freekeh with Vegetables, Quinoa with Spinach, Couscous with Cranberries, Basmati Rice Lemon & Herbs, etc.)
• Add-ins of your choice (Chopped apples, dried fruits, sautéed leeks, mini cubes of grilled butternut squash)
• Pereg Natural Mint OR Dill seasoning

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Prepare the grain mixture according to package directions. Stir in add-in(s) of your choice.
Slice off the top of each mini pepper, scoop out the seeds, and fill with your stuffing. Garnish with mint or dill to taste.

Sweet and Sour Meatballs
Seasoned breadcrumbs add zest to this versatile dish from The Set Table. It works as a hearty entrée or serve with toothpicks as an elegant hors d’oeuvres.

• I pound ground beef
• 1 egg
• ¼ cup Pereg Thai Sweet Chili Panko bread crumbs
• 1 diced onion
• 1 cup packed brown sugar
• 3 Tbsp. all purpose flour
• 1½ cups water
• ¼ cup distilled vinegar
• 3 Tbsp. soy sauce

In a medium bowl, combine the ground beef, eggs, panko, and onion. Mix thoroughly and shape into golf ball-sized balls (or smaller if serving as hors d’oeuvres). Gently brown the meatballs in a large skillet over medium heat. Set aside.

In a large saucepan, combine brown sugar, flour, water, white vinegar, and soy sauce. Mix thoroughly. Add meatballs and bring to a boil. Reduce heat and simmer, stirring often, for 30 minutes.

One Bowl Apple Cake
A gluten-free spin on a Rosh Hashanah classic, courtesy of The Set Table.

• 2 eggs
• 1¾ cup sugar
• 2 heaping tsp. Pereg cinnamon
• ½ cup oil
• 6 medium gala or honey crisp apples
• 2 cups Pereg Gluten Free Banana Flour (substitute all-purpose flour for non G-F recipe)
• 2 tsp. baking soda

Preheat Oven to 350 degrees. In a large bowl, mix the eggs, sugar, cinnamon and oil.

Peel and slice the apples and add to mixture to the bowl, coating as you go to keep the apples from turning brown.

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Mix together the baking soda and banana flour and stir into the ingredients in the bowl. Mix well with a fork until all of the flour is absorbed by the wet ingredients.

Pour mixture into a greased 9×13 or two 9” round pans. Bake for 55 minutes.

Apricot Truffle Tart (Gluten Free)
Exotic Teff flour stars in this decadent ending to a festive meal, courtesy of BrokenTeepee

Teff Crust
• 2 cups Pereg Natural Gluten Free Teff Flour
• ½ cup vegetable oil
• ¼ tsp. salt
• ¼ cup honey
• 2 Tbsp. cold water

Filling
• ½ cup apricot jam
• 1 cup full-fat coconut milk
• 2 cups semisweet chocolate chips
• 1 tsp. vanilla

Preheat oven to 375°. In a large bowl, mix together the crust ingredients until fully blended. Dough will be crumbly. Press into a 10″ tart pan. Lightly prick the bottom with a fork (don’t go through to the bottom). Bake in the preheated oven for 10-12 minutes. Let cool.

After the shell has cooled, heat the coconut milk and vanilla in a small saucepan to boiling. Remove from heat and add the chips. Stir until completely smooth.

Spread jam evenly on the tart bottom. Pour the chocolate mixture over top. Refrigerate for at least two hours.

Chocolate Gluten Free Banana Flour Cake
This satisfying dessert can be made pareve or dairy. Courtesy of Broken Teepee

• 1½ cups Pereg Gluten Free Banana Flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 5 Tbsp. cocoa
• ½ cup sugar
• 1 tsp. cinnamon
• ½ cup milk (or dairy substitute)
• ½ cup strong coffee
• ¾ cup melted coconut oil, preferably organic
• 2 eggs, whisked
• 1 tsp. vanilla extract
• ½ cup chocolate chips, optional

Preheat oven to 350° Grease an 8½ ” x 4 ½ ” x 2″ loaf pan. In a medium bowl, whisk together the banana flour, baking powder, salt, cinnamon, cocoa, and sugar. Stir in the chips if using.

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Whisk together the eggs, milk or dairy substitute, coffee, vanilla, and coconut oil in a large bowl. Fold the dry ingredients into the wet ingredients until combined.

Pour into the prepared pan and bake in the preheated oven for 40 minutes. The cake is done when a toothpick comes out clean.

Cool on a wire rack for 10 minutes, then remove cake from pan to cool completely.

Pumpkin Spice Latte
Grab some “me time” with this treat, courtesy of Pereg Natural Foods

• ½ Tbsp. sugar
• 2 Tbsp. pumpkin puree
• ½ tsp. Pereg Pumpkin Pie Mixed Spice
• ½ cup brewed coffee
• ½ cup milk

Add all of the ingredients in a saucepan. Stir and bring to a simmer. Pour mixture into your favorite mug. Decorate with freshly whipped cream and a sprinkle of pumpkin pie spice or cinnamon.

ABOUT PEREG NATURAL FOODS

Pereg was established in 1906, and is based in Clifton, NJ. They first became known for their vast variety of pure and natural spices and spice blends, more than 60 in all, from traditional favorites to exotics from around the culinary world.

Today Pereg produces an array of all-natural products that includes ancient grains and ancient grain blends, gluten free pasta, couscous, rice, gluten-free cereal and much more. Pereg Natural Foods products are available at select retailers throughout the US and Canada, and on their website, www.pereg-gourmet.com.

Pereg manufactures all its products from start to finish, controlling the quality from the sourcing until the product is packed and ready for the consumer. All Pereg products are kosher certified by both the Orthodox Union (OU) and CRC, are dairy and lactose-free as well as all natural, with no additives or preservatives. Many products are also certified gluten-free and non-GMO. Follow Pereg Natural Foods on Facebook.com/peregnatural, Twitter @pereggourmet and Instagram @peregnatural.

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