We’re Doing Our Green Part.
We are driven to run greener manufacturing practices. In fact, several programs are in place at every level to make carbon foot print reduction a reality.
Corporate-wide programs include recycling, the use of low-energy light bulbs, reduction in the amount of water used, outfitted trucks to conserve gasoline and more.
Working directly with our retailers to reduce, reuse and recycle.
Working directly with packaging suppliers to own a seat at the forefront of sustainable packaging.
100% of Allens cans are recyclable.
Sweet Facts About Yams and Sweet Potatoes.
Have you ever noticed that you may call your favorite Easter vegetable a sweet potato when your friend refers to it as a yam? Is there a difference? And if so, which is better for you — if in fact there is a better choice?
Well, as it turns out, there is a difference. And who better than Allens, the vegetable experts, to set the record straight? Here’s the skinny on one of America’s new favorite power foods.
6 Things You Didn't Know
In most cases, you’ll find sweet potatoes and yams labeled with both terms.
There are two types of sweet potatoes, one with creamy white flesh and one with orange, the USDA labels the orange-fleshed ones "yams" to distinguish them from the paler variety.
Sweet potatoes come in two main varieties here in the States. One has a golden skin with creamy white flesh and a crumbly texture. The other has a copper skin with an orange flesh that is sweet and soft.
All sweet potato varieties generally have the same shape and size – they are tapered at the ends and much smaller than the yam.
Yams are native to Africa and Asia and other tropical regions. Yams are starchy tubers that have an almost black bark-like skin and white, purple or reddish flesh and come in many varieties.
The word yam comes from an African word, which means "to eat."
Interested in power packing your next meal? Look for a recipe that uses those Princella canned sweet potatoes and get cookin today!
10 Tips for Comfort in the Kitchen with Kids
With the holidays fast approaching, wouldn’t it be nice to have a little help in the kitchen from your children this year? Get them ready to be part of the meal with these helpful kids cooking tips.
Determine your child’s ability level by letting him or her do simple tasks like adding pre-measured ingredients first and stirring the mixture together. Move on to letting him or her measure, chop or peel.
Take your time with newbie’s in the kitchen. If the meal is rushed, ask them to help with other kitchen related tasks like filling water glasses or making lemonade, setting the table or preparing the bread and butter dishes.
Refer back to a written recipe and ask your young sous-chef to read along with you. This will help him or her understand the language of the kitchen.
With each new recipe, review safety rules with your child. Always wash your hands thoroughly before cooking and after handling raw meat or eggs. Review safety concerns when using new tools such as knives, a blender, mixer, oven or stovetop.
Show your young cook how to clean as you cook by rinsing dishes, wiping up spills and putting away ingredients.
Practice portion control by reading nutrition labels and measuring out finished dishes to the proper amount when plating.
As you cook, or at your meal, talk about why and how the food changed as it cooked or became part of a recipe. Ask your children how flour becomes bread or how a potato changes when it is cooked. You’ll inspire creative thought and conversation!
Let your little chef take ownership of the meal or a certain dish they prepared – no matter how good or bad it turns out! The idea is to enjoy a fun time together, help them build confidence and make them feel good for contributing to a family meal.
If your child starts to take an interest in cooking, consider giving him or her one of your own cookbooks, a set of measuring cups or a special apron.
Set a play date in the kitchen specifically for food filled fun! Play with baking soda, yeast, food coloring or even just water. Make a special family recipe or something to give away as a gift. Setting aside time to cook with your child is an easy, inexpensive way to build lasting memories.
Having fun in the kitchen is just as important as the lessons your child will gain from the time spent putting family meals together. Your child will feel useful and as a bonus, you’ll get the help you need!
Southern Succotash Burgers
By Diane H. - Corpus Christi, TX
- 3 Cups Allens Lima Beans, drained
- 6 Tbsp. Extra-Virgin olive oil
- 1 1/3 Cups Allens Whole Kernel Corn, drained and divided
- 1 1/2 Cups Shredded pepper Jack cheese
- 2 Cups Kosher bread crumbs
- 1 Large egg, lightly beaten
- 1 tsp Salt
- 12 Slices Red onion
- 6 Kosher onion rolls
- 6 Slices tomato (1/2-inch thick)
- Sassy Mayo
- 1 Cup Kosher mayonnaise
- 1-1/2 Tablespoons lemon zest
- 1 Tablespoon Kosher hot sauce or Kosher hot salsa
- Vegans can use egg substitute, and omit bacon ++For Gluten-Free, substitute 2 Cups Crushed Allens Potato Sticks.
In the work bowl of a food processor, pulse lima beans until smooth, adding 2 Tablespoons olive oil as needed. Place lima bean purée in a large bowl. Add corn, cheese, 1-1/4 Cups bread crumbs, egg, and salt, mixing well. Shape into 6 patties. Coat patties with remaining bread crumbs, pressing gently to help adhere. Shake gently to remove any excess bread crumbs. In a large nonstick skillet, heat 2 Tablespoons olive oil over medium heat. Working in batches, cook patties until golden brown and crispy, 4 to 5 minutes per side, adding more olive oil if needed. Drain on paper towels. In a large skillet, heat remaining olive oil over medium heat. Add onion, cooking until onion begins to soften, 3 to 4 minutes. Drain on paper towels. Spread desired amount of Spicy Mayonnaise on bottom halves of toasted onion rolls. Layer burgers, bacon, tomato, and onion. Top with remaining half of onion rolls and additional sassy mayonnaise, if desired. For the mayonnaise: In a medium bowl, whisk together mayonnaise, lemon zest, lemon juice, and hot sauce. Variation: Top each burger with a handful of Allens Potato Sticks.
Topsy Turvy Sweet Potato Pockets
By Darlene B. - Peoria, AZ
- 1 8 oz Roll phyllo dough thawed
- 1 (15 oz) Can Princella or Royal Prince Sweet Potatoes, drained and mashed
- 1/4 Cup Brown sugar
- 1 Egg
- 2/3 Cup Half and Half
- 1 tsp Cinnamon
- 1/3 tsp Ginger
- 1/4 tsp Cloves
- 1/3 tsp Nutmeg
- 1 tsp Vanilla
- 4 oz Cream cheese, room temperature
- 1/4 Cup Pecans, chopped
- 1/4 Cup Butter, divided
- 1/4 Cup Maple syrup
- 1/3 Cup Brown sugar
In small bowl combine pecans, cup butter, maple syrup and 1/4 cup brown sugar. Spray 12 count muffin tin with cooking spray. Place 1 tablespoon mixture into bottom of each cup. Combine sweet potatoes, sugar, egg and half and half in medium bowl. Add spices and vanilla. Stir until well blended. Measure cup of sweet potato mixture into small mixing bowl. Add softened cream cheese and beat until smooth. Unroll phyllo. Remove single sheet and fold into fourths. Place phyllo over muffin opening and gently press dough down onto pecan mixture. Place 1 teaspoon cream cheese mixture into bottom. Top with 2 Tablespoons sweet potato mixture. Fold phyllo over sweet potato mixture brushing with remaining butter after each fold. Repeat until all muffin cups are filled. Bake 25 minutes at 350°F. Remove from oven and let cool for 2 to 3 minutes. Flip muffins over onto cookie sheet. Move to cooling rack. Serve warm with whipped cream. A quick, easy and elegant dessert, your guests will love!
Makes 12 muffins.
Shanna’s Gluten-Free Mexican Pizza
By Shanna H. - Good Hope, IL
- 1 Gluten-Free Pizza Crust
- 1 Cup Allens Fat Free Refried Beans
- 1/2 Cup Roasted Tomato Wholly Salsa
- 1 Cup Shredded mild cheddar
- 2 Chicken breasts, cooked and shredded
- 1 Cup Freshlike Sweet Corn
- 1/2 Red onion, finely chopped
- 1 Cup Greens of your choice
- 1/2 tsp Garlic salt
- Pico De Gallo Wholly Guacamole
- Lime wedges (optional)
Preheat oven to 400°F. Take the crust and place it on your baking sheet. Spread the Allens Refried Beans evenly over crust. Then top with Pico De Gallo Wholly Guacamole salsa, add cheese. Spread the chicken, Freshlike corn, red onion, greens, and garlic salt evenly over pizza. Place baking sheet in preheated oven for about 10 minutes until the pizza is warmed through and the cheese is melted and begins to bubble. After removing from oven, place tablespoons full of Wholly Guacamole evenly over the pizza. Squeeze the lime wedges evenly over the pizza before serving. Eat and enjoy!
Do you know the birthday of your favorite veggie?
adapted from rvank.com & chasingdelicious.com