Caring kids

Entenmann’s, long known for its sweets, will award sweet children its Mini Hero Search. Adults, with the permission of the child’s parent or guardian, can submit an essay chronicling the charitable efforts of an exceptional child between the ages of 6 and 17. Celebrity judges, including Olympic figure skating gold medalist Sarah Hughes and her sister Emily, will choose a winner based on commitment, creativity, ingenuity, initiative and impact generated by the young volunteer. The grand prize winner will receive $5,000, half of which will go to the charity of his or her choice. Deadline for entries is April 8. Four first-prize winners will each receive $250. For entry information, visit www.entenmanns.com.

Rice is nice

Adding a little brown rice to your diet will make it easy to keep your New Year’s resolution to eat more healthily in 2006. This Orange Chicken and Vegetable Rice Bowl recipe from the U.S.A. Rice Federation combines fiber-rich whole grains with a sweet and spicy Asian flavor. To prepare, heat 1 tablespoon vegetable oil in a large skillet or wok. Stir-fry 1 pound boneless, skinless chicken breast, cut into strips, until lightly browned. Remove. In same skillet heat another tablespoon vegetable oil. Stir-fry 2 cups broccoli florets; 2 carrots, thinly sliced; 1 medium onion, sliced; 1 each yellow and red bell peppers, sliced; and 1 tablespoon grated fresh ginger for 4 to 5 minutes, or until vegetables are tender-crisp. Combine 1 14-ounce can low-sodium chicken broth, 1/2 cup orange juice, 1 tablespoon grated orange zest, 3 tablespoons soy sauce and 2 tablespoons cornstarch in a bowl and stir until smooth. Add to skillet, stirring constantly. Boil 1 to 2 minutes or until thickened. Stir in cooked chicken and warm until heated through. Spoon over or toss with 3 cups hot cooked brown rice.

Port of call

If you adore the Azores, check out the Portuguese wine dinner at 6 p.m. Monday, Jan. 23, at Opus restaurant in Bangor. Guest chef Craig Pachico will assist Opus chef Roger Gelis in preparing a five-course menu paired with Portuguese and Spanish wines selected by Jack Scully of Easterly Wine. Among the highlights are Grilled Octopus and Chourico Stuffed Mahogany Clams, Prego no Pao (a garlic-nailed steak with red wine and caramelized onion) and Portuguese Sweet Bread Soaked in Vanilla Caramel Sauce with Buttermilk Ice Cream. Dinner costs $65 per person and seating is limited. Call 945-5100 for reservations.

Tidbits is hungry for news about local food products and events. Send your Tidbits by mail to: Bangor Daily News, attn: Kristen Andresen, P.O. Box 1329, Bangor ME 04402-1329; by fax to 941-9476; or by e-mail to kandresen@bangordailynews.net.