Posts Tagged ‘SunButter meals’

SunButter® Pizza? Grilled?

Wednesday, July 28th, 2010

Nothing says summer like grilling. At our office on the northern plains, summer Fridays are a commodity as valuable as what our farmers grow: wheat, sugar beets and sunflowers (many of which are then made into SunButter, of course).

It’s a long-standing tradition to grill lunch on Fridays for our employees and clients.

Here’s something we’d never grilled before: Pizza. And not just pizza: SunButter® Pizza. On a wood pellet-fired WoodMaster grill.

NOTE: When using a WoodMaster pellet grill

    • Place 4 aluminum cans (usually pop cans) on the grill and then place the pizza on a cookie sheet.
    • Put pizza crust on a cookie sheet and balance the cookie sheet on the cans. I used Boboli® crust, but you can make your own crust as well. See the instructions below.
    • Close the lid and grill for approximately 20 minutes. It may take a little longer, but it’s well worth the wait! The wood pellets give the pizza amazing flavor!

 

Watch SunButter® Pizza grilling and taste-test reactions

 

The SunButter menu:

See all SunButter® recipes

 

From our Grillmaster

How to make grilled pizza

  1. Slice and saute any veggies you need before you start working with the dough
  2. Preheat your gas grill on high for 10-15 minutes
    • For wood grill, heat it to high
  3. Using a pastry brush or your hands, spread olive oil over the dough. Flip over and brush the other side.
  4. Bring everything to the grill.
  5. Pour yourself a nice beverage to enjoy.
  6. I like to put my dough on a big piece of foil. That way, it stays in one piece when you transfer it to the grill.
  7. With one quick motion, flip the dough upside down on the grill and peel off the foil.
  8. Close the lid and grill for approximately 3-4 minutes. Make sure it doesn’t burn. You want those nice grill marks on the bottom!
  9. Transfer to cutting board, grilled side up and add sauce, toppings, cheese and sprinkle with seasonings.
  10. Turn one of the two grill burners off. Place pizza back on the grill, cover and grill for another 10 minutes or so, until the cheese is melted and bubbly and bottom is browned and cooked through. If the bottom starts to cook faster than you expected, turn the pizza around or move it to another spot.
  11. Remove to cutting board, slice and serve with a bit more of your favorite beverage!
  12. Serves two of us, but should serve four!

 

We’d love to hear your SunButter® recipes. What have you created lately?

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Posted in Peanut Allergy, Recipes | No Comments »

Peanut-Free Kid Lunch Ideas for Summer Camp

Tuesday, June 29th, 2010

The two-page list of day camp supplies wasn’t daunting, except a week’s worth of peanut-free kid’s sack lunches. Each had to:

  • Last through a morning without refrigeration
  • Fuel an active child through the afternoon
  • Be tempting enough to actually eat
  • Not be “smushed”
  • Not look “weird” to other kids
  • Be safe for peanut allergy campers

Children lunch challenge

Our kids, ages 11, 10 and 6, are participating in sports, outdoors, craft and church camps this summer. They don’t have nut allergies and they’re not picky eaters, but the children lunch challenge had me researching options. The best sack lunch ideas:

 

Cool it

Invest in a soft-sided lunch tote with a reusable ice pack. It isn’t the same as a refrigerator, but it gets the lunch through the morning without spoiled mayo, dip or cheese.

The new bread

Bagels hold up better than bread. Or build a roll-up with a flour tortilla: spread on SunButter with jam, roll it up, then roll in tinfoil. Or use cream cheese (holds it together better than butter or mayo), with any combination of meat, cheese or veggies.

Shape up

Use little cookie cutters to make your own “lunchables:” meats, cheeses and bread or just add crackers. Hard cheeses hold up better. A fav: Last night’s meatloaf cut into star shapes. I also bought these mini cookie cutters in camp-related shapes like an oar, fish and fire.

 

Rethink “sandwich”

Try this sandwich from lifestyle and food columnist Sherrie Le Masurier:

Almond butter, banana & sprouts on a bun
This lunch idea may sound a little out there but it really is a great combination of tastes and textures. Spread almond butter (or SunButter®) on a hot dog bun. Wrap up. Send along a small banana and some alfalfa or bean sprouts (both are equally delicious) in a small plastic bag or container. At lunch time, have your child place the banana on the bun and top with sprouts.

4 more summer camp lunch ideas from Sherrie

 

Take a dip

One of the 6-year-olds favorites was all sticks for lunch: pretzel sticks, carrot sticks, celery sticks, cheese sticks and little bread sticks with SunButter for dipping.

Oodles of noodles

Make a cold pasta salad with their favorite noodles, a bit of SunButter® and their favorite chunks of veggies, cheese, meat and whatever else you mix in.

And possibly the most important thing:

 

Get a night life

Pack the lunches the night before for happier campers each morning.

We’d love to hear your summer camp lunch tips. What works for you and your children?

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Posted in Kids & Family, Peanut Allergy | 3 Comments »