(Coobook - EnG) - Everyday.food.Sep

8/8/2019 (Coobook - EnG) - Everyday.food.Sep

1/140

$2.

95USA

(CAN.

$3.9

5)

warm up to fall

try our surprisinglysimple apple tartsee recipe, page 117

Dinner together:

how to make

everyone happy

at mealtime

seasonal

desserts the

whole family

will enjoy

Start the day

with a healthy

breakfast

Sandwich

PLUS:

17LIGHT

RECIPES


2/140

storage bench$99.99

eight-drawerdresser$249.99

queen bed$299.99

nightstand$99.99

adver t i sement


3/140

Introducing easy- to-assemble furniture for every

room of your home, from Martha Stewart Everyday.

Now, creating a stylish home is easier than ever. Our new Everyday

Roomscollection features 20 pieces of beautiful, functional, affordable

furniture you can bring home today and assemble yourself. Inspired

by classic American styles and designed to work together, our new

furniture also makes decorating a breeze. And high-quality materials

with thoughtfully designed features mean that you can enjoy it for

years to come. At last, easy-to-assemble furniture isalsoeasy to love.

LIFE GETS BETTER EVERY DAY

How to make abeautiful bedroomwith just 4 boxes.

ONLY AT

adver t i sement

bed

bench

nightstand

dresser


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contentsseptember 2005

SEPTEM

BER

2005

www.everydayfoodmag.com

warm up to fall

try our surprisinglysimpleapple tartsee recipe, page 117

ISSUE

25

Dinner together:

how tomake

everyone happy

at mealtime

seasonal

desserts the

whole family

will enjoy

Start the day

with ahealthy

breakfast

Sandwich

PLUS:

17LIGHT

RECIPES

EVERYDAY FOOD

8068

great grains

Warm Quinoa, Spinach,and Shiitake Salad 82

Chicken andBrown Rice 87

Barley Risottowith Corn and Basil 88

Pork Chopswith Bulgur Stuffing 91

dinnertogetherSloppy Joes 70

Crispy CoconutShrimp 73

Creamy Pastawith Peas 74

Breaded ChickenCutlets 79

light recipe

low-carb recipe

O N T H E C O V E R

Caramelized Apple Tart 117

I N T H I S I S S U E

Photographs by Amy Neunsinger

Food styling by Cyd Raftus McDowell


5/1403

MORE RECIPES AND

FEATURES ON NEXT PAGE >>

92 108102

sundaydinnerChicken Potpiewith Green Beansand Squash 96

Boston Lettuce withShaved Parmesan 99

Lemon Pudding 100

on the side

Steamed Broccoli withLime Dressing 104

Corn Cobswith Cheddar Butter 105

Orange-GlazedCarrots 106

Quick PickledCucumbers 107

skilletdessertsBlackberryCornmeal Cake 110

Sauted Peaches 111

Chocolate-PecanPancakes 113

CaramelizedApple Tart 117


6/140

contentsseptember 2005

EVERYDAY FOOD

in each issueRECIPE INDEX 6

A MESSAGE

FROM THE KITCHEN 8

HEALTHY START

Breakfast Sandwich 13

COOKING FOR ONE 20

Tortilla Soup 22

ZAP IT:

IN THE MICROWAVE 30

StuffedTurkey Breast 31

FREEZE IT 32

Basil Pesto 34

Pesto Pizzas 36Chicken Fettuccine withPesto Cream Sauce 37

WINE BASICS:

WINEGLASSES 40

FOOD FACTS:

MOZZARELLA 42

Mozzarella, Tomato, andBasil Salad 45

SPICE RACK:

DRIED THYME 48

LUNCHBOX

Chopped Salad 50

AFTER-SCHOOL SNACK

Pineapple Pops 52

IN SEASON: ZUCCHINI 54

Sauted Zucchini,Peppers, andTomatoes 56

Roasted Salmonwith Zucchini, Lemon,

and Dill 57

Zucchini-ScallionFritters 60

Curried ZucchiniSoup 60

Zucchini-ParmesanLoaf 63

HAVE YOU TRIED?

MANGO CHUTNEY 118

Chicken Sataywith Peanut-ChutneySauce 123

Chutney Mayonnaise 124

Chutney Mustard 124

Egg Salad with ChutneyMayonnaise 126

Bacon-CheddarMelts with ChutneyMustard 126

NUTRITIONAL INDEX 128

EVERYDAY PANTRY 130

TV PROGRAM GUIDE 132

COOKIE JAR

Almond Graham

Squares 136

14

light recipe

low-carb recipe

reader recipesSWEET FAVORITES 14

Chocolate Layer Cake 16

FROM YOUR KITCHEN 18

Pork Tenderloinwith Rosemary 19

tools &techniquesHOW-TO: ROASTED

TOMATO SAUCE 26

Spaghetti with RoastedTomato Sauce 28

MUST-HAVE:

SERRATED KNIFE 38

KITCHEN TIP:

DRY YOUR OWN HERBS 46

COOKS GUIDE 64


7/140

For recipes like Garlic Herb Chicken,

visit mrsdash.com.

Saut chicken breasts coated with one capful of Mrs. Dash Garlic & Herb until fully cooked.

Set aside, then combine mustard and lemon juice to the remaining spices in skillet, stirring

until hot. Serve over chicken to make a simply mouth-watering, yet better for you meal.

Because each of the 12 seasoning blends is made with 14 natural herbs and spices so you can

have the bold taste you love minus the salt and MSG youre looking to do without.

Salt~Free. Flavor~Full.

2004Alberto-CulverCompany

One night with you andIll never be the same,

whispered the chicken.

Why stop at one night?

smiled Mrs. Dash.


8/140

DESSERTS

Almond GrahamSquares . . . . . . . . . . . . . . . . . 136

BlackberryCornmeal Cake . . . . . . . . . 110

CaramelizedApple Tart . . . . . . . . . . . . . . . 117

Chocolate Layer Cake . . . . 16

Chocolate-Pecan

Pancakes . . . . . . . . . . . . . . . . 113

Lemon Pudding . . . . . . . . . 100

Sauted Peaches . . . . . 111

MISCELLANEOUS

Barley Risottowith Corn and Basil . . . 88

Basil Pesto. . . . . . . . . . . . . . . . 34

Breakfast Sandwich . . . 13

Chutney Mayonnaise . . . 124

Chutney Mustard . . . . . . . 124

Egg Salad with ChutneyMayonnaise . . . . . . . . . . . . . 126

Pineapple Pops . . . . . . . . 52

Roasted Tomato Sauce . . . 26

Zucchini-ParmesanLoaf . . . . . . . . . . . . . . . . . . . . . . . 63

6

SOUPS

CurriedZucchini Soup . . . . . . . . . 60

Tortilla Soup . . . . . . . . . . . 22

SALADS

Boston Lettuce withShaved Parmesan . . . . 99

Chopped Salad . . . . . . . . 50

Mozzarella, Tomato, andBasil Salad . . . . . . . . . . . . . 45

Warm Quinoa, Spinach,and Shiitake Salad . . . . . . . 82

PASTA

Chicken Fettuccine withPesto Cream Sauce . . . . . . 37

Creamy Pasta with Peas . . 74

Spaghetti with RoastedTomato Sauce . . . . . . . . . 28

FISH AND SHELLFISH

Crispy Coconut Shrimp . . . 73

Roasted Salmonwith Zucchini,Lemon, and Dill . . . . . . . . 57

MEAT

Bacon-Cheddar Melts withChutney Mustard . . . . 126

Pork Chops withBulgur Stuffing . . . . . . . . . . . 91

Pork Tenderloinwith Rosemary . . . . . . . 19

Sloppy Joes . . . . . . . . . . . . . . 70

POULTRY

BreadedChicken Cutlets . . . . . . . . . . 79

Chicken andBrown Rice . . . . . . . . . . . . . . . 87

Chicken Fettuccine withPesto Cream Sauce . . . . . . 37

Chicken Potpiewith Green Beans

and Squash . . . . . . . . . . . . . . . 96Chicken Sataywith Peanut-ChutneySauce . . . . . . . . . . . . . . . 123

Stuffed Turkey Breast . . 31

Tortilla Soup . . . . . . . . . . . 22

VEGETARIAN

MAIN DISHES

Pesto Pizzas . . . . . . . . . . . 36Spaghetti with RoastedTomato Sauce . . . . . . . . . 28

Warm Quinoa, Spinach,and Shiitake Salad . . . . . . . 82

SIDE DISHES

Corn Cobs withCheddar Butter . . . . . . . . . 105

Orange-GlazedCarrots . . . . . . . . . . . . . . . 106

Quick PickledCucumbers . . . . . . . . . 107

Sauted Zucchini,Peppers,and Tomatoes . . . . . . . . . 56

Steamed Broccoli withLime Dressing . . . . . . 104

Zucchini-Scallion

Fritters . . . . . . . . . . . . . . . . . . . 60

recipe indexseptember 2005

LIGHT

RECIPE

LO W-CARB

RECIPE


9/140

I am now

impervious to your power,

big bad burrito.

Santa Fe Style Rice and Beans.Now with a bigger, bolder flavor.

Prepared with green chiles, zesty cheddar cheese and a hint of

cilantro, its full of south of the border spiciness.And with a value of 6, you know youre eating smart. So adios

temptation. Now theres something better.

Weight Watchers Smart Ones. Taste so good, you want to be good.

eatyourbest.comWEIGHT WATCHERS on food and beverages is the registered trademark of WW Foods, LLC and is used under license.

WEIGHT WATCHERS for services and POINTSare the registered trademarks of Weight Watchers International, Inc. and are used under license.

H. J. Heinz Company,L. P. 2005. All rights reserved.


10/1408

If youre like me, making the most of the last daysand

flavorsof summer is on your mind. So youll find

sweet corn on the cob (page 105) and fresh blackberries

in a skillet cake (page 110), as well as green beans and

yellow squash in a chicken potpie (page 96). Even better,

weve got recipes for a smoky tomato sauce (page 27)

and vibrant basil pesto (page 34), both of which can be

frozen for later and then added to pasta, pizza, and

many other dishes. Their taste will warm up the coolest

of nights. And while fall may mean the return to a

more hectic lifestyle, you and the kids can still enjoy

dinner together (page 68); well show you how to cook

once for the whole family to everyones liking.

food editor

a messagefrom the kitchen


11/140

Add nothing. Microwave for 90 seconds.

For a savory, delicious side dish thats

always right on time.

New Rice-A-Roni Express.

Good and Fast.

2005 Golden Grain Company

NOW GOOD THINGS COME TO THOSE

WHO WAIT EXACTLY 90 SECONDS.

NOW GOOD THINGS COME TO THOSE

WHO WAIT EXACTLY 90 SECONDS.


12/14010

Advertising Offices: New York: 11 West 42nd Street, New York, NY 10036 (212-827-

8000); Los Angeles: 11100 Santa Monica Boulevard, Suite 600, Los Angeles,

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Drive Northwest, Atlanta, GA 30305 (404-841-2133); Texas/Scribner Media Services,

1300 Fulton Street, Suite 301, Denton, TX 76201 (940-387-7711). Direct response/

marketplace advertising: Amy Gerson (703-748-5100).

FOR CUSTOMER SERVICE: Write to Everyday Food, Box 60001, Tampa, FL

33660-0001; or call (U.S. and Canada) 877-604-2748. FOR EDITORIAL QUERIES:

Please write to Letters Department, Everyday Food, 11 West 42nd Street,

New York, NY 10036 or e-mail : [email protected]. 2005Martha Stewart Living Omnimedia, Inc. All rights reserved. All projects described

in this publication are for private, noncommercial use only. No rights for commercial

use or exploitation are given or implied. Everyday Food is a registered trademark

of Martha Stewart Living Omnimedia, Inc. PRINTED IN THE U.S.A.

SALES

Publisher Anne Balaban

Publishing Advertising Director Gigi Hartrey

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New York Sales Managers Stella Araya,Chuck Bradley, Stephanie Krobot, Erin Palmer

advertising analyst Britt Erin Kegan

Chicago Sales Managers Stephanie Klein Trout,Leslie Prentice

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marketing services

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Research Manager Michael Brescia

CONSUMER MARKETING

SVP, Consumer Marketing Director Richard P. Fontaine

ASST./Assoc. Directors Jill Greto, Mark Winkler

senior marketing managers Susan Maurer,Colleen Shire

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circulation business manager Kenneth M. Kroll

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PRINT PRODUCTION

Production Director Marsha L. Hager

VP, Print Quality Director George D. Planding

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BUSINESS OFFICE

VP, Business director, Publishing Stephanie Simon

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Assistant Publishing business Managers

Karis Durmer, Carolyn Flint

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CORPORATE

EVP, Chief Financial Officer

and administrative officer James FolloEVP, corporate development

and general counsel Jay Dubiner

Press & Public Relations Susan Magrino Agency

Deputy Editor

Evelyn Battaglia

Associate Managing

Editor

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copy Editor

Maysan Haydar

senior Associate

food Editors

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Assistant Food editors

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Research EditorAriana Phillips

Test Kitchen Assistant

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photo production

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digital photography

technician

Manuel Rodriguez

SENIOR EDITOR,

DESIGN AND FABRICATION

Thomas Eberharter

founder Martha Stewart

President and Chief executive Officer Susan Lyne

Chief Creative Officer Gael Towey

EVP, President of Publishing Lauren Podlach Stanich

EVP, Print Production Dora Braschi Cardinale

Editorial director Margaret Roach Creative Director Eric A. Pike

design Director

Scot Schy

executive Editor

Melissa Morgan

food editor

Sandra Rose Gluck


13/140

log on

When you submit a recipe, please include

your full name, address, and a daytime phone

number. Recipes may be edited for space and

clarity and may be used in our other media.

Sorry, we cannot reply to or return submis-sions, but readers will be notified if their

recipes are used. Swap only your personal

recipes and not recipes that are someone

elses or copied from a publication such as a

cookbook, a magazine, or an Internet site.

everydayfoodmag.com

marthastewart.com/bulletinboards

marthastewart.com

Get a free preview issue, order a one-year subscription

for yourself, or surprise someone special with a gift subscription to

EVERYDAY FOOD. You can also look up listings and

information on the EVERYDAY FOOD PBS series;

or check the TV Program Guide in this issue on page 132.

Look for our EVERYDAY FOOD Recipe Swap. Sign in, and

start sharing your favorite recipes and kitchen tips with other members.

While youre online, visit our Recipe Finder, which has more than

3,000 recipes from Martha Stewart Living.


14/140

HEALTHY GUMS. HEALTHY LIFE.

2004 Sunstar Butler R04272

Research now shows that heart disease, diabetes,

and osteoporosis are potentially linked to severe gum

disease. Good oral health starts with the GUM3-Step

System of brushing, flossing, and customizing your oral care

regimen. Leave it to GUMto lead you to a healthy mouth.

And a healthy body.

STAY F I T.


15/14013

healthy start

breakfast sandwich

1 Preheat oven (or toaster oven)to 400. Split 1 whole-wheatEnglish muffin; toast directly onoven rack.Transfer to a rimmedbaking sheet (or toaster-oven tray).Spread muffin halves with table-

spoon butter.

noteInstead of butter, you can spread the

muffins with Dijon or grainy mustard;you can also use other types of cheese,

such as provolone or cheddar.

2 Layer bottom half with 2 slicesCanadian bacon, 1 or 2 slices Swisscheese, and 1 slice tomato; sprinklewith coarse salt and groundpepper. Return to oven; bake untilcheese has melted, about 5 min-

utes. Top with other muffin half.

per serving: 368 calories; 18 grams fat;

22.7 grams protein; 30.9 grams carbohydrates;

5 grams fiber

serves 1 prep time: 10 Minutes total time: 1 0 minutes


16/14014

sweet favoritesreader recipe This section features dishes from our

readers. We invite you to send your favorite recipes andcooking tips for possible publication in an upcoming issue.

Mail your favorite recipes and cooking tips to Sweet Favorites, Everyday Food, MSLO, 11 West

42nd Street, New York, NY10036. Or send e-mail to [email protected].

Please include your full name, address, and a daytime phone number. Submissions become theproperty of Martha Stewart Living Omnimedia, Inc., and may be published, broadcast, edited,

or otherwise used in any of its media. Sorry, we cannot reply to or return submissions.

chocolate layer cake

see recipe, page 16 >>


17/140

Just add water.

(new filter)

See what you,re missing. Introducing the new BritaAquaview water f ilter. The

only filter that has a window so you can see what it takes out *of your water. And a lid,

so you dont have to. Get proof your water is cleaner with the new Brita Aquaview filter.

*Simulated filter at end of life in high sediment water.

2005TheBritaProductsCompany.


18/14016

serves 10 prep time: 45 minutes total tim e: 2 hou rs

A cup of freshly brewed coffee is added to the batter, but you wont taste it in

the finished cake; the coffee is there to intensify the flavor of the chocolate.

swee t favori tes

for the cake:

cup (1 stick) unsalted butter,

cut into small pieces,

plus more for pans

4 ounces unsweetened

chocolate, chopped

2 cups granulated sugar

1 cups all-purpose flour

(spooned and leveled)

teaspoon baking soda

teaspoon salt cup sour cream

2 large eggs

1 cup strong coffee, cooled

for the frosting (opposite):

1 package (12 ounces)

semisweet chocolate chips(2 cups)

6 tablespoons unsalted butter,

cut into small pieces

1 teaspoon vanilla extract

teaspoon salt

2 cups confectioners sugar

cup milk

1 Make cake: Preheat oven to 350.

Butter two 8-inch round cake pans.

Line bottom of pans with parchment-

paper rounds; butter parchment.

Set pans aside.

2 Heat butter and chocolate in a

bowl set over (not in) a pan of sim-

mering water, stirring occasionally,

until almost melted. Remove from

heat; stir until completely melted.

3 In a medium bowl, whisk together

granulated sugar, flour, baking soda,and salt. In a large bowl, combine

sour cream and eggs; whisk in coffee.

Gradually add dry ingredients then

chocolate mixture, stirring until just

combined. Divide batter equally

among prepared pans.

4 Place pans on same rack in oven;

bake, rotating pans halfway through,

until a toothpick inserted in the

center comes out with a few moist

crumbs attached, 30 to 35 minutes.

Cool in pans 10 minutes; run a knife

along edge of cakes, then invert onto

a wire rack to cool completely before

spreading with chocolate frosting.

From Cynthia Avice, Lusby, Maryland

chocolate layer cake


19/140

chocolate Frosting

1 Make frosting: Heat chocolateand butter in a mixer bowl set over(not in) a pan of simmering water,stirring occasionally, until almostmelted. Remove from heat; stiruntil completely melted.

2 With mixer on low speed,add vanilla and salt. Gradually addconfectioners sugar and milkin alternating batches; beat untilsmooth. Let stand 5 minutes.

3 Frost cake: Place a cake layer,bottom side up, on a serving plate(tuck strips of waxed or parch-ment paper under edge of cake);spread about cup frosting

over the top. Place the other cakelayer on top; cover assembledcake with remaining frosting.


20/140

from your kitchenreader recipe We invite you to send your

favorite recipes and cooking tips for possiblepublication in an upcoming issue.

Mail your favorite recipes and cooking tips to From Your Kitchen, Everyday Food, MSLO, 11 West

42nd Street, New York, NY10036. Or send e-mail to [email protected].

Please include your full name, address, and a daytime phone number. Submissions become theproperty of Martha Stewart Living Omnimedia, Inc., and may be published, broadcast, edited,

or otherwise used in any of its media. Sorry, we cannot reply to or return submissions.


21/14019

serves 6 prep time: 20 minutes total time: 40 m inutes

This recipe calls for Madeira, a fortified wine from Portugal often used in cooking;

dry sherry is a good substitute, or you can use chicken broth instead.

3 tablespoons butter, melted

1 tablespoon olive oil

3 garlic cloves, minced

1 teaspoons dried rosemary,crumbled

coarse salt and ground pepper

2 small red onions,

halved and cut lengthwise

into -inch slices (2 cups)

2 pork tenderloins

( to 1 pound each)2 teaspoons all-purpose flour

cup Madeira

1 Preheat oven to 450. In a small

bowl, stir together 1 tablespoon

butter, oil, garlic, rosemary, 1 teaspoon

salt, and teaspoon pepper.

2 In a small, shallow roasting pan,

toss onions with half the butter

mixture; push to sides; place pork

in center. Rub remaining butter

mixture over pork. Roast 10 minutes.

3 Heat broiler; set rack 4 inches from

heat. Broil until pork registers 155 on

an instant-read thermometer,10 minutes. Remove pork from pan.

4 Whisk flour and remaining 2 table-

spoons butter in a small bowl;

set aside. Place roasting pan with

onions over medium-high heat.

Add cup water; bring to a boil,

stirring to loosen any brownedbits. Add Madeira and flour mixture.

Cook sauce, stirring, until slightly

thickened, 3 to 5 minutes.

5 Slice pork inch thick, and divide

among plates; spoon sauce on top.

per serving: 255 calories; 12.5 grams fat;26.8 grams protein; 5.1 grams carbohydrates;

0.5 gram fiber

From Ann Playe, Northampton, Massachusetts

pork tenderloin with rosemary

note

You could serve the porkwith mashed potatoes, brown

rice, or a green vegetable.


22/14020

cooking for onetortilla soup This one-pot dish is easy

to prepare. Make it up to a day ahead(without the chips), then reheat and finishjust before serving. see recipe, page 22 >>


23/140

www.muirglen.com

The pick of picky chefs.Theres nothing like the sun-sweetened, vine-ripened taste of Muir Glen organic tomatoes,

and discriminating chefs know it. Picked at the peak of perfection, they make any recipe a creation to savor.Find Muir Glen in natural food stores and select grocery stores everywhere.

2005SmallPlanetFood

s,Inc.


24/14022

cooking for one

serves 1 prep time: 25 minutes total time: 35 m inutes

The recipe can be doubled for two main courses (or four appetizer portions). Start

the meal with chips and guacamole, or finish with a lettuce and avocado salad.

tortilla soup


25/140

1 small minced

jalapeo chile

ribs and seedsremoved for lessheat, if desired

1 cup

tortilla chips

1/2 cup

frozen corn

kernels

2 boneless,

skinless

chickenthighs

8 ounces

3 scallions

thinly sliced

1 tablespoon

fresh

lime juice

2 cloves

garlic

minced

1/2 teaspoon

ground coriander

2 plum tomatoes

coarsely chopped

ground

pepper

coarse

salt


26/140

make-ahead meals

ADVERTISEMENT

GLAD presents

simple recipes and timesaving tipsMake the most of fresh, seasonal greens

and fruit with a colorful salad of tangy

grapes, sweet pears, toasted walnuts

tossed with a variety of fall lettuces and

topped with grated Parmesan.

keep it crispThe secret to great salad is crisp, fresh greens.

Use GLAD Pressn Seal

Wrap to seal airout and help keep falls most flavorful picks

watercress, frisee, and radicchio fresh.


27/140

For this and other tasty recipes andtimesaving tips, visit makeaheadmeals.com. get ahead. get glad.

ADVERTISEMENT

press firmlyPress firmly around the wedge of cheese to

form a tight seal, which helps keep air out and

freshness in. Eliminating as much air as possible

will help keep the wedge of cheese fresh.

the right tools

Aged Parmesan adds both texture and flavorwhen shaved or grated over a seasonal salad.

For peak flavor, use a sharp grater. Box shredders

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custom fit sealTrying to keep an odd-sized wedge of cheese fresh

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28/14026

how-toroasted tomato sauce Instead of

simmering them on the stove, roastthe ingredients together in the oven for

a sauce with a rich, smoky taste.


29/140

1 Preheat oven to 425.Use a sharp paring knifeto core the tomatoes.Cut tomatoes in half;transfer to one large(or two smaller) rimmedbaking sheet; addonion, carrots, garlic,and thyme.

2 Toss tomato mixturewith oil; season gener-ously with salt andpepper. Spread in a singlelayer (turn tomatoescut side down). Roast untiltender, 45 minutes to1 hour. If vegetables beginto brown too quickly,push them toward the

center of the sheet.

3 Using tongs or yourfingers, peel off tomatoskins; discard.Transfermixture (including juices)to a blender; pulse sev-eral times, until chunky.Let cool completely;transfer to an airtightcontainer. Refrigerateup to 1 week, or freeze

up to 3 months (thawbefore using).

4 garlic cloves (peeled) teaspoon dried thyme 2 tablespoons olive oil coarse salt and ground pepper

makes 4 1/4 cups

prep time: 30 minutes

total time: 1 ho ur 30 minute s

WHAT YOULL NE ED

3 pounds tomatoes (beefsteakor plum)

1 medium onion, halved andsliced inch thick

2 carrots, sliced into -inch rounds

WHAT TO DO


30/14028

how-to

roasted tomato sauce

spaghetti withroasted tomato

sauceserves 4


total time: 2 0 minutes

1 Cook pound spaghetti ina pot of boiling salted water untilal dente, according to packageinstructions. Drain; return to pot.

2 Toss pasta with 1 cup warmedRoasted Tomato Sauce (page 27).Divide among serving bowls,and sprinkle with grated Parmesancheese, if desired.

per serving: 349 calories; 3 grams fat;


3.3 grams fiber

OTHER WAYS TO US E SAUCE

Add diced olives or capers,and spoon over sauted or baked

chicken breasts. Thin with broth, water, or heavy

cream for a hot soup.

Mix in chopped fresh basil,and drizzle over broiled white fish,

such as cod or red snapper.

Use in your favorite lasagna andpizza recipes.


31/140


32/140

zap itin the microwave Fill a boneless turkey breast

with herbs, wrap with bacon, and cook overvegetables. It will be ready in less than an hour.


33/140

stuffed turkey breastserves 6 prep time: 20 minutes total time: 50 m inutes

You can replace the carrots with other vegetables, such as parsnips or turnips,

and the white potatoes with sweet potatoes.

1 cup chopped fresh

flat-leaf parsley

2 garlic cloves, minced

1 teaspoon grated lemon zest


1 boneless, skinless turkey

breast (about 1 pounds)

4 slices bacon (4 ounces)

1 pound white potatoes,

well scrubbed and

cut into 1-inch chunks4 carrots (about 8 ounces),

peeled, halved lengthwise,

and cut into 1-inch pieces

1 In a small bowl, combine parsley,

garlic, lemon zest, teaspoon salt,

and teaspoon pepper. Slice breast

almost in half horizontally, leaving

it attached on one side. Open like abook; season inside and out with salt

and pepper. Stuff turkey (below) with

herb mixture; cover with bacon

slices, tucking ends under the turkey.

2 Combine potatoes, carrots, and

cup water in a microwave-safe

dish. Place turkey on top. Cover, and

cook on high 15 minutes.

3 Stir vegetable mixture; return dish

to microwave. Cook, uncovered, until

turkey is 160 on an instant-read

thermometer (juices should run clear

when meat is pierced with a knife)

and vegetables are tender, 5 to 10 min-

utes more. Let turkey rest 5 minutesbefore slicing crosswise and serving

with vegetables.

per serving: 313 calories; 9.6 grams fat;

37 grams protein; 18.2 grams carbohydrates; 3.1 grams fiber

stuffing the breast

After slicing open the turkey

breast, pat the herb mixture on top,leaving a border; then fold over,

enclosing the stuffing completely.

31


34/14032

freeze itbasil pesto This simple Italian sauce

brings summery flavor to all sortsof dishes, including pizza and pasta.recipes start on page 34 >>

keep the color

When you plan on freezing

pesto, cook the basil

briefly in salted water before

mixing with the other

ingredients; this will help

preserve its bright color

and fresh taste.


35/140

Will work for food.

Mondays Meat Loaf Tuesdays Nachos Wednesdays Stir-fry Thursdays Pizza Fridays Tacos

Make the meals you love in the time you have.The Cuisinart Food Processorwell make it simple.

Savor the Good Lifewww.cuisinart.com

Macys Williams-SonomaBloomingdales Chefs Catalog


36/14034

freeze it

b a s i l pe s t o

basil pestomakes 13/4 cups prep time: 30 minutes total time: 30 minutes

Pesto is traditionally made with cheese, but we find its just as good without (and it

freezes better, too). If you like, add a bit of grated Parmesan after pesto has thawed.

1 cup walnuts or pine nuts


8 cups lightly packed

fresh basil leaves (4 ounces)

2 garlic cloves,

coarsely chopped

cup extra-virgin olive oil

1 Preheat oven to 350. Spread nuts

evenly on a rimmed baking sheet;

toast in oven until golden and fra-

grant, tossing once,8 to 10 minutes.

Let cool completely.

2 Meanwhile, bring 4 cups salted

water to a boil; add basil, and sub-

merge with a spoon. Immediately

drain in a colander. Rinse with cold

water until cool, then pat basil

completely dry in paper towels.

3 In a food processor, combine nuts,basil, and garlic; season generously

with salt and pepper. Process

until nuts are finely chopped. With

machine running, pour oil in

a steady stream through the feed

tube; process until smooth.

Use immediately, or freeze (left).

freeze and store

Spoon pesto into an ice-cube tray (2 table-

spoons per cube); cover with plastic

wrap. Freeze overnight, then transfer

cubes to a resealable plastic bag; keep

up to 6 months. Defrost pesto at room

temperature, about 20 minutes (or at30-second intervals in the microwave).

Mash with a fork before using in recipes.


37/140

OTHER USES

Pesto is best known

in pasta dishes, but there

are many other waysto use this versatile sauce.

spread on a roasted-vegetable sandwich

stir into vegetable soup thin with water and vine-

gar for a salad dressing

mix with mayonnaiseto make a dip for

vegetables stir into mashed

potatoes


38/14036

pesto pizzasserves 4


total time: 20 minutes

1 Preheat oven to 450. Spread cup (two cubes) defrostedBasil Pesto (page 34) on eachof two 8-inch precookedstore-bought pizza crusts.

2 Layer each crust with 1 slicedplum tomato; sprinkle with2 ounces grated mozzarella cheese.

(Or, layer with just cheese, using3 ounces thinly sliced freshmozzarella.) Season with coarsesalt and ground pepper.

3 Transfer to a baking sheet; bakeuntil cheese has melted and crustis golden brown, about 10 minutes.Slice, and serve immediately.


6.9 grams protein; 18 grams carbohydrates;1 gram fiber


39/140

1 Place chicken breastsbetween two piecesof plastic wrap. With ameat mallet or heavyskillet, pound chicken toan even -inch thick-ness. Season with saltand pepper.

2 Heat the oil in a large

nonstick skillet; cookthe chicken until goldenbrown and cookedthrough, 3 to 4 minutesper side. Slice eachpiece across the graininto 4 or 5 strips;cover to keep warm.

chicken fettuccine withpesto cream sauceserves 4 prep time: 30 minutes total time : 30 minut es

3 Meanwhile, cook pastaaccording to packageinstructions. Reserve cup cooking water. Drainpasta and return to pot.

4 In a small saucepan,heat pesto over low untilliquefied. Stir in cream;heat until warm.Toss

pasta with reserved cook-ing water and halfthe sauce. Divide amongshallow bowls; topwith chicken. Drizzle withremaining sauce.

3 boneless, skinless

chicken breast halves

(6 to 8 ounces each)

coarse salt

and ground pepper

1 tablespoon olive oil

pound fettuccine

4 cubes frozen pesto

( cup) cup heavy cream

freeze it

ba s i l p e s t o


40/14038

must-haveserrated knife Although its commonly

known as a bread knife, this tool does a lotmore than just slice bread.

how it works

The scalloped

edges of the blade

are designed to cut

through foods thatare crisp or hardon the outside, soft

inside. Using a

sawing motion allowsyou to cut with

very little pressure,so you dont crush

the food.

what to buy

Serrated knivesrarely, if ever, needsharpening.

Purchase a sturdyone with a good

handle, and it shouldlast for many years.

how its used

This knife can gently slice through softvegetables and fruits, such as tomatoes

and peaches. It will also slice cakesand delicate pastries without tearing. You

can even use it on cooked sausages.


41/140

2005 Eden Foods, Inc.

Caribbean Black Beans & Rice

Green Lentils & Rice

Pinto Beans & Rice

Cajun Small Red Beans & Rice

Kidney Beans & Rice

Garbanzo Beans & Rice

Just Heat, Stirand Serve

Eden Foods, Inc. Clinton, Michigan 888 424-EDEN

800 recipes: www.edenfoods.com

So made from scratch deliciousyouwont believe its from a can.Add salad or veggies for ahealthy, happy meal.(Its OK to hide the can.)


42/14040

wine basicswineglasses Before you pour, consider

the glasses.They can help set the mood andenhance the taste of the wine.

serving tips

Wine actually tastesbetter when it

has a bit of breath-ing room. Insteadof pouring to the rim,fill glasses no morethan halfway, then

occasionally offer toreplenish. Also, keepin mind the temper-ature of yoursurroundings; i f itsparticularly warm,you may want to chillred wines slightlybefore pouring sincethey will heat up

a bit in the glass.

traditional

Classic stemware is designed to show offthe qualities of particular wines. So bold redwines are traditionally served in glasseswith wide bowls to allow room for their

heady aromas to collect; and whitewines are served in narrower bowls thathelp concentrate their delicate scents.For champagne, the shape of the slender

flute preserves the bubbles longer.

whats ne w

You can now find stemless wineglasses ina variety of shapes and sizes. Theyrenot only easier to store and clean (and lesslikely to break in the dishwasher), theseglasses are good for more casual entertain-ing. You can even use small tumblers orjuice glasses, Italian-style.

caring for your glasses

No matter which style you use, make surethe glasses are spotless. Residues fromdetergent or grease can affect the taste ofwine and reduce the bubbles in sparklingwine. Always wash your glasses well, prefer-ably in hot water without detergent; thenlet them air-dry (or use a lint-free cloth). Ifstoring the glasses in a cabinet, stand themupright; this will prevent odors from being

trapped and turning stale in the bowl.


43/140


44/14042

food factsmozzarella Layer it on pizza and sandwiches,

add it to salads and pasta dishes, or simply enjoy thisdelicate cheese on its own. see recipe, page 45 >>

regu la r sm oked

b occon ci n if re sh


45/140


46/14044

what is it ?

Mozzarella originatedin Italy and is now widelyproduced in the UnitedStates. Because it is not

aged, the cheese has amild flavor and a soft tex-ture. There are basicallytwo types of mozzarella:regular (factory-made)and fresh.

food facts

mozzare l l a

regular mozzarella

This style is drier andfirmer than fresh moz-zarella, making it goodfor shredding. It also has

a saltier taste. Becauseof its melting qualities,regular mozzarella isbest used on pizza and incasseroles. It comesin several versions: wholemilk, part skim, andfat-free. For a good all-purpose cheese, usepart-skim mozzarella; its

lower in fat than othercheeses, such as cheddarand Monterey Jack, butmelts just as well. Smokedmozzarella, which hasbeen processed with fla-vorings, has a strong,woodsy flavor that workswell on sandwiches andburgers. It is sold prepack-

aged next to regularmozzarella or sliced atthe deli counter.

fresh mozzarella

Fresh mozzarella is softerthan the regular variety,with a sweeter, moredelicate flavor. It doesnt

melt as easily (but stillmakes a delicious pizzatopping), so its usuallyused in salads and coldsandwiches. Since itsmore perishable, freshmozzarella is oftensold packed in water orolive oil. Its available invarious forms, from large

pieces to small, bite-sizerounds (called bocconcini),in specialty stores andItalian markets, as wellas many supermarkets.Fresh mozzarella shouldbe refrigerated in itsoriginal packaging andused within two orthree days of purchase.


47/140

mozzarella,tomato, and

basil saladserves 4



1 pound plum, beefsteak,

or cherry tomatoes

(or a combination), cored

and sliced inch thick

pound freshmozzarella, sliced

inch thick

cup fresh basil leaves

coarse salt

and ground pepper

2 tablespoons olive oil,

preferably extra-virgin

Arrange tomatoes,mozzarella, and basil leaves

in an alternating patternon a large serving platter.Sprinkle with salt andpepper; drizzle with oil.

per serving: 322 calories;25 grams fat; 22.2 grams protein;

7.8 grams carbohydrates;

1.7 grams fiber

noteThis salad is best served right

away but can be kept at room

temperature, loosely covered

with plastic wrap, for up to

2 hours. Do not refrigerate, as

this will affect the flavorand texture of the tomatoes.


48/14046

kitchen tipdry your own herbs When you

buy a bunch of fresh herbs and need onlya bit, heres how to save the rest.

how its done

Wrap a piece of kitchen twine around

the stems, creating a loop. Hangthe bunch, upside down, in a cool, dry

place. Most herbs will take from fourto ten days to dry. Once theyre crisp,pick leaves from stems, and place

in a tightly sealed jar. Label and date.Store in a cool, dark place; driedherbs will keep for about six months.

noteUse this technique to

dry sturdy herbs,such as rosemary, thyme,

oregano, and sage.


49/140

2

005TheHVFoodProd

uctsCompany.


50/14048

spice rackdried thyme This basic herb is commonly used to

season chicken, fish, and meat, as well as your favoritevegetable dishes. Its also good in soups and stews.

buying

Dried thyme is available in

leaf or ground form. To substi-

tute one for the other, use

to teaspoon ground for eachteaspoon of thyme leaves.

using

Unless otherwise specified,

we use the leaf form in our

recipes. To distribute the flavor

evenly, crumble the leaves

with your fingers before adding

to a dish. The leaves willsoften as they cook.

storing

Store dried thyme in a tightly

sealed jar or other container,

and keep in a cool, dark spot.

When you open the jar, label

with the date; this way youll

know when its time to buy

more, usually from six months

to a year. Before using, make

sure the leaves are still fragrant

by rubbing them first (to

release their oils).


51/140

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and ESP Kias Electronic

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free ride. Also standard is a 6-speaker CD

sound system, 8-way adjustable front

seats, drop-and-fold rear seats and over

100 cubic feet of interior space. Of course,

Sportage includes advanced safety features like

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disc brakes with

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Standard ESP


52/14050

lunchbox

chopped saladserves 1



2 whole pepperoncini

5 ounces romaine, finely

shredded (about 4 cups)

1 plum tomato, cored,

seeded, and finely diced

2 ounces sliced provolone

cheese, cut into thin strips

2 ounces thinly sliced hard

salami, cut into thin strips

2 teaspoons olive oil

2 teaspoons

red-wine vinegar

teaspoon Dijon mustard

coarse salt and pepper

1 Stem and thinly slice 1 pepper-

oncini; in an airtight container, mixwith lettuce, tomato, cheese,

salami, and whole pepperoncini.

2 In a small bowl, whisk oil, vinegar,mustard, and a pinch each of saltand pepper; transfer to a small con-tainer. Refrigerate both containers,

covered, up to overnight. Toss justbefore serving.

per serving: 413 calories; 29.8 grams fat;25.9 grams protein; 11 grams carbohydrates;

3.8 grams fiber


53/140

Enjoy all our hearty varieties, most agood source of whole grains. Bakers Inn.The closest bread to the corner bakery.

Your favorite corner bakery breadsare now as close as the bread aisle.

2005BakersInnQualityBakedGoods,LLC


54/14052

after-school snack

pineapple popsserves 8


total tim e: 4 h ours 1 5 m inutes

1 In a food processor, combine3 cups fresh pineapple chunks (orone 14.5-ounce can chunkspacked in juice, drained), cupmilk, and cup sugar; pulseuntil almost smooth, with somechunks of pineapple remaining.

2 Pour half the mixture into amedium bowl (or a glass measuringcup for easy pouring). Pulseremaining mixture until completelysmooth; add to mixture in bowl.

3 Divide evenly among eight3-ounce molds or paper cups, andinsert wooden sticks. Freezeuntil solid, at least 4 hours or up to2 weeks (cover with plastic wrap).

per pop: 58 calories; 0.4 gram fat;

0.6 gram protein; 14.1 grams carbohydrates;

0.8 gram fiber

noteTo make chunks, peel,

quarter, and core a

small pineapple (about

1 pound). Cut into

-inch-thick slices, then

cut into -inch pieces.


55/140

*V i t a m i n a n d m i n e r a l n u t r i t i o n o f o t h e r K e l l o g g s v a r i e t i e s v a r i e s .

FOR MORNING NUTRITIONNOT ALL CEREAL BARS ARE CREATED EQUAL.

2005 General Mills

Kelloggs Frosted Flakes is a registered trademark of Kellogg Company

ADVANTAGE, your kid.


56/14054

in season

zucchini


57/140

W H A T a R E t h e y ?

Zucchini have a mild, almost

sweet flavor and a tender flesh.

Unlike winter squash, zucchini

have a soft, edible skin and can

even be eaten uncooked (try

them in a salad).

h o w t o b u y

Look for zucchini that are firm

and heavy for their size; the skin

should be bright green and

blemish-free. Because they are

harvested earlier, smaller

squash are more tender than

larger ones and have thinner

skins; choose squash that are

less than eight inches long.

h o w t o s t o r e

Refrigerate zucchini in a plastic

bag for up to four days; do not

wash until ready to use.

h o w t o p r e p a r e

Depending on the cooking

method that is used, zucchinimay be sliced, cut into small

pieces, or even shredded. To

coarsely grate, use the large

holes of a box grater.

recipes start on page 56 >>


58/140

1Quarter 1 pound zucchini (about 2 medium) lengthwise; cut crosswise into

-inch-thick pieces. Remove ribs and seeds from 2 yellow bell peppers;

cut into -inch squares. 2 Heat 2 tablespoons olive oil in a large skillet

over medium-high heat. Add zucchini, peppers, 1 pint grape tomatoes, and

2 smashed garlic cloves; season with coarse salt and ground pepper. Cook,tossing frequently, until vegetables are crisp-tender, 6 to 8 minutes.

per serving: 121 calories; 7.4 grams fat; 3 grams protein; 13.6 grams carbohydrates; 2.9 grams fiber

note

This dish is quick to prepare, butyou can reduce the time even

more by cutting the vegetables

a day ahead; refrigerate in an

airtight container, and proceed

when the rest of the meal is

almost ready.

56

in season

zucch in i

sauted zucchini, peppers,and tomatoesserves 4 prep time: 15 minutes total time: 15 minutes


59/140

roasted salmonwith zucchini,lemon, and dill

serves 4



1 pounds zucchini (about

3 medium), cut diagonally

into 1-inch-thick pieces

2 lemons, quartered,

seeds removed8 sprigs fresh dill

2 tablespoons olive oil

coarse salt

and ground pepper

4 skinless salmon fillets

(about 8 ounces each)

1 Heat broiler, with rack 4 inchesfrom heat. Combine zucchini,lemons, and dill on a large rimmedbroiler-proof baking sheet.Drizzle with oil, and season withsalt and pepper; toss to coat.

2 Nestle salmon fillets among veg-etables; season generously with

salt and pepper. Broil until vegeta-bles are tender and fish is opaquethroughout, 15 to 20 minutes.


4.4 grams fiber

noteBesides flavoring the salmon

and zucchini while cooking, theroasted lemon wedges can be

squeezed over the fish at the table.


60/140

in season

zucch in i

zucchini-scallion

fritters



61/140

curried

zucchini soup


hot or cold

A cup of this soup is deli-

cious, served either way.

To chill quickly, place soupin a bowl, and set in

an ice-water bath, stirring

frequently until cool.

59


62/14060

in season

zucch in i

zucchini-scallionfritters


63/140


64/140

noteThe bread is delicious

on its own, or spread withcreamy ricotta cheese.

Try toasting the slices.


65/140

WHAT YOULL NE ED

cup olive oil, plus more for pan 2 cups all-purpose flour (spooned

and leveled), plus more for pan

cup milk 2 large eggs

1 cup grated Parmesan cheese(about 4 ounces)

2 teaspoons baking powder coarse salt and ground pepper pound zucchini (about

1 medium), coarsely grated

63

in season

zucch in i

zucchini-parmesan loafserves 8 prep time: 15 minutes total time : 2 hours

1 Preheat oven to 375.

Brush a 9-by-5-inch loafpan (6-cup capacity)with oil; dust with flour,and tap out excess.

what to do

2 In a small bowl, whisk

oil, milk, and eggs. In alarge bowl, whisk flour,Parmesan, baking powder,1 teaspoons salt, and teaspoon pepper; mixin zucchini, then egg mix-ture until just moistened(batter will be verythick, like biscuit dough).

3 Transfer batter to

prepared pan; press ingently. Bake until atoothpick inserted in cen-ter comes out clean,60 to 70 minutes (tentwith foil if loaf startsto brown too quickly).Cool 15 minutes in pan;turn out loaf onto arack to cool completely.


66/14064

notes Dry measuring spoons and cups

help ensure that your recipes will come outjust right, especially when baking.

noteBefore you begin, read the

recipe through to see if you

will need to measure both

liquid and dry ingredients with

spoons. If so, measure dry

ingredients first. This way, youwont have to wash and dry

the spoons after each measure.

What to buy

Measuring spoons can be made ofmetal (stainless steel or aluminum)

or plastic. Stainless steel onesgenerally last the longest. Thosewith deep bowls help preventspilling. Measuring spoons are soldin sets, usually with the followingmeasures: 1 tablespoon, 1 teaspoon, teaspoon, teaspoon, and

sometimes teaspoon.

HOW To Use

Scoop up (or pour in) dry ingredi-

ents, and level with a straight edge.You can also use these spoonsto measure liquids; fill them overa small bowl or cup instead ofthe bowl containing the other ingre-dients, in case of spills.

Dry Measure Equivalents

1 teaspoons tablespoon

3 teaspoons 1 tablespoon

cup 2 tablespoons

cup 4 tablespoons

cup 5 tablespoons

+1 teaspoon

cup 8 tablespoons

cup 10 tablespoons

+2 teaspoons

cup 12 tablespoons

1 cup 16 tablespoons

COOKS GUIDE


67/140

2005TheGladProductsCo.

Custom fit, to seal air out and freshness in.


68/140

cooks guide

What to buy

Dry measure cups are usually

made of metal, but you can alsofind plastic and ceramic ones.

Look for cups that sit perfectly

flat and have sturdy, comfort-

able handles. Nested sets often

contain the following measures:

1 cup, cup, cup, cup, and

sometimes cup. You can also

find 2-cup measures, which areparticularly helpful for baking.


69/140

What to Meas ure

For baking recipes, always

measure dry ingredients, includ-ing flour, sugar, cornmeal, and

nuts, with these cups. They are

also good for measuring rice,

cheese, vegetables, herbs and

semisolid ingredients such

as shortening. Do not use them

to measure liquids.

how To Measure Flour

Lightly spoon the flour into a

dry measure cup (instead ofdipping the cup into flour); dont

pack or tap the cup, or you

will end up using too much flour.

Then sweep the flat side

of a knife, or any straight edge,

across the top to level (you

can save the excess by sweep-

ing it back into the canister).Unless specified in the recipe,

the flour does not need to be

sifted before measuring.


70/14068

dinnertogetherWith some simple substitutions,

you can cook something

for everyone at dinnertime.

sloppy joes

crispy coconut shrimp

creamy pastawith peas

breaded chicken cutlets


71/140

sloppy joes


quick pickled

cucumbers

see recipe, page 107


72/14070

dinner together

sloppy joes


73/140

extra flavor

Fresh cilantro, pickled

jalapeos, and sliced

avocado give Sloppy Joes

a Southwestern accent.


74/140

steamed broccoli

with lime dressing



75/140


76/14074

dinner together

creamy pasta with peasserves 4 prep time: 10 minutes total time: 30 m inutes

The bowties (farfalle) are always popular with kids, but you could use other short

pasta shapes in this recipe, such as fusilli, orecchiette, or penne.

for the kids (serves 2)1 In a large pot of boil ing salted water,cook pasta until al dente, according topackage instructions; add peas 1 minutebefore end of cooking. Drain; return

pasta and peas to pot.

2 Meanwhile, in a large skillet, combinecream and chicken broth; simmeruntil thickened slightly, 7 minutes. Stir inParmesan until melted.

3 Add sauce to pasta and peas; toss tocombine. Season with salt. Divide halfthe pasta among serving bowls; reserve

remaining in pot for the adults.

for the adults (serves 2)4 Toast pine nuts in a skillet over mediumheat, shaking frequently, until golden,1 to 2 minutes. Add to reserved pastaalong with arugula; season with pepper.Toss to combine, and serve immediately.

adult addition s

Peppery arugula and toasted pine nuts

add grown-up flavors to a kid-friendly

pasta dish. Before using, be sure to wash

the arugula well in several changesof cold water to remove all the grit, then

pat dry with paper towels.


12 ounces farfalle pasta


frozen green peas

cup heavy cream

cup canned reduced-sodium

chicken broth

cup grated Parmesan cheese

2 tablespoons pine nuts

1 bunch arugula (5 ounces),

tough stems removed,chopped


77/140


78/14076

dinner together

Everyone loves breaded cutlets: Cut them intostrips for children, and offer a simple dippingsauce. Make a quick relish for the adults.

sauted zucchini,

peppers, and tomatoessee recipe, page 56

breaded chickencutletssee recipe, page 79 >>


79/140

corn cobs with

cheddar butter



80/140


81/14079

breaded chickencutlets


82/14080

greatgrainsWholesome grains arent just

for sides; bring them front

and center in these main dishes.

warm quinoa, spinach,

and shiitake salad

Chicken and brown rice

barley risotto

with corn and basil

pork chops

with bulgur stuffing


83/140

warm quinoa,

spinach, and

shiitake salad



84/14082

great g rains

warm quinoa, spinach, andshiitake salad


85/140

noteThe heat of the cooked

quinoa and mushrooms

helps wilt the spinach; the

dressing and feta pulls

this warm salad together.


86/140

1

2

3

4

storing grainsBecause whole grains contain

oil, they will spoil more quickly

than refined ones. Its a

good idea to buy them in small

amounts and to replenish

as needed. To keep them fresh,

store whole grains in tightly

sealed containers (not metal)in a cool, dry spot, and use

within three to four months.


87/14085

great grai ns

four grains

2 bulgur whe at

This Middle Eastern sta-ple is made by steaming,drying, and crushingwheat kernels (but is notthe same as cracked

wheat). Because it is min-imally processed, bulgurretains most of its nutri-ents, remaining high inprotein, iron, magnesium,and potassium. Andalthough it can be cooked,bulgur is usually pre-pared by a quick soakingin boiling water. This

grain is commonly used tomake salads (its the keyingredient in tabbouleh)and pilafs and can replacerice in stuffings andsoups. Its tender, chewytexture makes bulgur agood alternative tomeat in chili and otherstews, or when making

vegetarian burgers. It isavailable in coarse,medium, and fine grains.

1 barley

One of the oldest culti-vated grains, barley comesin several different forms.The most common ispearl (or pearled) barley.

Although it has beenhulled, losing some of itsB vitamins, it is stillrich in soluble fiber. Barleysoaks up liquid readily, soif you make a dish aheadof time and store it inthe refrigerator, you mayneed to add a bit moreliquid before reheating.

The taste is nutty butdelicate, and this grainhas the tendency totake on the flavor of theother ingredients itscooked with. Barley canbe used to make risottosthat are as creamy asthose made with rice. It isoften used in pilafs, too.

3 brown rice

Unlike white rice, brownrice has not been strippedof the bran and germ,making it higher in B vita-mins and a better sourceof fiber. The bran givesbrown rice its tan color,

nutty taste, and chewytexture. It can be usedinstead of white rice inmost cases but will takelonger to cook. You canreduce the cooking timeby soaking it in coldwater for several hours(or overnight) beforedraining and cooking.

4 quinoa

This ancient grain (pronounced KEEN-wah), which isthe seed of the quinoa plant, is one of the mostnutritious. Besides being rich in iron, calcium, B vitamins,and vitamin E, it is an excellent source of protein,providing all the essential amino acids usually foundonly in animal proteins. The tiny seeds become lightand fluffy as they expand to four times their originalsize during cooking, so a little goes a long way.

Quinoa is also quick and easy to prepare, taking lesstime than long-grain rice. And its just as versatile asrice. Try it in soups, salads, stuffings, and baked goods.


88/140


89/14087

great grai ns

chicken and brown rices e r v e s 4 p r e p t i m e : 3 0 m i n u t e s t o t a l t i m e : 1 h o u r 4 0 m i n u t e s

To save some time later, cover the brown rice with water in the morning, and let it

soak all day; this will reduce the cooking time by about twenty minutes.


1 whole cut-up chicken (2 to

3 pounds), skins removed,

breasts halved crosswise

(save wings for another use)


1 medium onion, chopped

4 garlic cloves, smashed

1 cup long-grain brown rice

4 plum tomatoes, diced

1 jar (12 ounces) roastedred peppers, drained and

sliced into -inch strips


frozen green peas, thawed

lemon wedges, for serving

(optional)

1 Heat oil in a large straight-sided

skillet over medium heat. Season

chicken with 1 teaspoon salt and

teaspoon pepper. Cook, turning,

until golden on all sides, about10 minutes; transfer to a plate.

2 Add onion, garlic, 1 teaspoon salt,

and teaspoon pepper to skillet.

Cook, stirring frequently, until onion

is softened, 3 to 5 minutes.

3 Stir in rice, tomatoes, peppers, and

1 cups water; nestle chickenpieces in rice mixture. Bring to a boil;

reduce heat. Cover, and simmer

over medium-low heat until rice is

tender, 55 to 60 minutes. If any

liquid remains in skillet, remove lid

and simmer until evaporated.

4 Sprinkle peas over contents of

skillet; cover, and remove from heat.

Set aside until peas are heated

through, about 10 minutes. Serve

with lemon wedges, if desired.

roasted red peppers

Whether packed in oil or water,roasted peppers should

be drained well before using.


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93/14091

great grai ns

pork chops with bulgur stuffingserves 4 prep time: 25 minutes total time: 4 0 minutes

1 Heat broiler; set rack

4 inches from heat. Placebulgur and apricots ina fine sieve set in a bowl;cover with boiling water,and let soak 5 minutes.Drain and rinse with coolwater; press to removeexcess water. Set aside.

WHAT TO DO

2 Make stuffing: In a

large bowl, whisk togetheregg, cumin, ginger,1 teaspoon salt, and tea-spoon pepper. Addalmonds, scallions, andreserved bulgur andapricots; mix to combine.

3 Slice a deep pocket

in each pork chop (do notcut all the way through).Fill with stuffing; press toflatten. Place on a broiler-proof baking sheet. Rubwith oil; season with saltand pepper. Broil untilopaque throughout(160),12 to 15 minutes. Servewith your favorite chutney,

if desired.

WHAT YOULL NE ED

cup bulgur wheat cup dried apricots, chopped 1 large egg teaspoon ground cumin teaspoon ground ginger coarse salt and ground pepper

cup sliced almonds 2 scallions, thinly sliced 4 boneless center-cut pork chops

(each 8 ounces and 1 inch thick)

1 tablespoon olive oil chutney (optional)


94/14092

sundaydinnerLate-summer vegetables and a

flaky pastry topping make this

potpie a fresh, light-tasting meal.

chicken potpie with

green beans and squash

boston lettucewith shaved parmesan

lemon pudding


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chicken potpie with

green beans and squash



96/14094

preparing puff pastry topping

Unfold 1 thawed sheet (half of a 17.3-ouncebox) frozen puff pastry; roll out on a

lightly floured surface until about 11 by 15inches and inch thick. Score with asharp paring knife in several places.Transferto a baking sheet; refrigerate at least30 minutes (and up to 3 hours).

sunday dinn er


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the planSHOPPING L IST

chicken potpie

1 box (17.3 ounces)

frozen puff pastry

butter

1 cup heavy cream

1 large onion

5 medium carrots1 pounds green beans

1 pound yellow squash

all-purpose flour

dried tarragon

dry white wine

roasted chicken

4 to 4 pounds (total)

chicken thighs and legs1 bunch fresh tarragon

Roast chicken; shred meat.Refrigerate, covered.

Make pudding; refrigerate, covered.

Roll out puff pastry; refrigerate

on baking sheet. Cut vegetables for potpie;

refrigerate, covered.

Wash lettuce; make dressing.Refrigerate in separate containers.

Cook potpie; bake puff pastry.

2 to 3 hours

ahead

45 minutes

ahead

up to

one day ahead

Shave Parmesan; toss lettucewith dressing.

Whip cream for pudding.

just before

serving

Boston lettucewith shaved Parmesan

red-wine vinegar

Dijon mustard

olive oil

1 pounds

Boston lettuce2 ounces

Parmesan cheese

lemon pudding

sugar

cornstarch

6 lemons

6 large eggs

1 quart milk1 cup heavy cream


98/14096

sunday dinn er

chicken potpie withgreen beans and squash


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sunday dinn er


101/14099

boston lettucewith shavedparmesan

serves 8



2 tablespoons

red-wine vinegar

1 tablespoon Dijon mustard


coarse salt

and ground pepper

1 pounds (4 heads) Boston

lettuce, torn into pieces

1 cup shaved Parmesan

cheese (2 ounces)

1 In a small bowl or jar, whisk orshake vinegar, mustard, and oil untilcombined and thickened; seasonwith salt and pepper. (Dressing canbe made ahead and refrigerated,covered, until ready to serve.)

2 In a large bowl, combine lettucewith dressing and cup cheese;toss gently to coat. Divide among

plates, and top with remaining cup cheese. Serve immediately.


1 gram fiber

noteUse a sturdy vegetable

peeler (a wide harp-shape oneworks best) to shave the

Parmesan into long pieces.


102/140100

sunday dinn er

1 In a medium saucepan (off heat),whisk yolks, 1 cup sugar, cornstarch,lemon zest, salt, and cup of themilk until completely smooth; graduallywhisk in remaining 3 cups milk.

2 Place saucepan over medium heat;bring to a gentle simmer, whisking

occasionally (mixture will thicken whenit reaches a simmer). Remove fromheat; whisk in lemon juice.

lemon puddingserves 8 prep time: 30 minutes total time : 2 hours

6 large

egg yolks

1 cup plus

2 tablespoonssugar

1/3 cup

cornstarch

1 tablespoon

finely grated

lemon zest

plus more forgarnish(optional)

1/4 teaspoon

coarse sa lt

1 cup fresh

lemon juice

1 cupheavy cream

31/2 cups milk

3 Pour mixture through a fine-meshsieve into a medium bowl. Divide evenlyamong serving dishes; refrigerate,uncovered, until chilled, about 1 hours.(To store overnight, cover dishes tightlywith plastic once pudding has chilled.)

4 To serve, whip cream with remaining

2 tablespoons sugar until soft peaksform. Spoon over puddings; garnish withextra lemon zest, if desired.


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104/140102

on thesideIt doesnt take much to

transform everyday

vegetables into dishes thewhole family will love.

Steamed broccoli

with lime dressing

corn cobs with cheddar butter

orange-glazed carrots

quick pickled cucumbers


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steamed broccoli

with lime dressing



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steamed broccoliwith lime dressing


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on the s ide

corn cobs withcheddar butter

serves 4



6 ears corn, shucked and

broken in half

3 tablespoons butter,

room temperature

3 tablespoons finely gratedwhite cheddar cheese

ground pepper

1 Bring a large pot of water toa boil; add corn, and cook untiltender, 2 to 3 minutes.

2 Meanwhile, in a small bowl,stir together butter, cheese, anda pinch of pepper.

3 Serve corn immediately,with cheddar butter on the side(and a knife for spreading).

105


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orange-glazedcarrotsserves 4


total time: 2 5 minutes

1 pounds carrots, peeled

and sliced diagonally into

-inch pieces

2 tablespoons butter

coarse salt

3 tablespoons orange juice

1 In a large skillet, bring carrots, cup water, butter, and tea-spoon salt to a boil. Reduce heat toa simmer; cover, and cook untilalmost tender, about 6 minutes.

2 Add orange juice. Cook (uncov-

ered) over high, tossing frequently,until carrots are tender and glazed,5 to 8 minutes. Serve immediately.



4.8 grams fiber

noteFor a bit of extra flavor, add

a pinch or two of chopped

fresh herbs, such as dill or

parsley, just before serving.

on the s ide


109/140

quick pickledcucumbersserves 4



1 English cucumber

1 tablespoon distilled

white vinegar

2 teaspoons sugar

2 teaspoons

chopped fresh dill

coarse salt

1 Cut cucumber crosswiseinto 3 equal pieces; cut each piecelengthwise into eighths.

2 In a large bowl, whisk togethervinegar, sugar, dill, and 1 teaspoon

salt. Add cucumber spears; tossto coat. Serve, or let stand at roomtemperature up to 1 hour.

per serving: 25 calories; 0.1 gram fat;0.7 gram protein; 6.2 grams carbohydrates;

0.6 gram fiber

107


110/140108

skilletdessertsThese homey sweets dont

require fancy equipment;

a sturdy pan will do.

blackberry cornmeal cake

sauted peaches

chocolate-pecan pancakes

caramelized apple tart


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112/140110

skillet desserts



113/140

sauted peachesserves 4



1 In a large skillet, melt 2 table-

spoons unsalted butterover medium heat. Stir in

2 tablespoons sugar.

2 Add 4 large ripe peaches,pitted and each cut into 8 wedges.Cook, stirring, until sugar hasdissolved and peaches are warmedthrough and coated, 2 to 5 min-utes. Serve immediately.



2.3 grams fiber

noteServe the peaches with

a scoop of vanilla icecream and your favorite

shortbread cookie.


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Surprise everyone at the dinner table with a stackof fluffy chocolate pancakes; theyre especiallygood drizzled with hot fudge sauce.


115/140113

chocolate-pecan pancakesserves 4 prep time: 35 minutes total time: 35 m inutes

HOW TO MAKE THEM

WHAT YOULL NE ED

1 cup all-purpose flour(spooned and leveled)

cup granulated sugar cup Dutch-process

cocoa powder

1 teaspoons baking powder teaspoon salt 1 cup milk 1 large egg

4 tablespoons unsalted butter,melted

1 teaspoon vanilla extract cup mini chocolate chips cup chopped pecans 4 tablespoons vegetable oil

confectioners sugar (optional) hot fudge sauce (optional)

skillet desserts

1 Preheat oven to225. In a largemixing bowl, whisk

together flour,granulated sugar,cocoa, bakingpowder, and salt.In another bowl,whisk togethermilk, egg, meltedbutter, and vanilla;pour over flourmixture, whisking

to combine. Foldin chocolate chipsand pecans; letbatter stand untilslightly thickened,5 to 10 minutes.

2 In a large non-stick skillet, heat1 tablespoon oil

over medium heatuntil a waterdroplet sizzles;swirl to coatbottom of pan withoil. Reduce heatto medium-low.Spoon four smallmounds (1 heapingtablespoon each)

of batter into skil-let. Cook untilbubbles appearin center, 3 to 4minutes. With athin spatula, flippancakes; continuecooking untilset, 3 to 4 min-utes more.

3 Transfer to abaking sheet;cover loosely with

foil; place inoven to keep warm.Repeat withremaining oil andbatter in threemore batches(adjust heat asnecessary to avoidoverbrowning).

4 Stack 4 pan-cakes on eachplate, sprinkling

each layer withconfectionerssugar, if desired.Serve immediately,drizzled withhot fudge sauce,if desired.

noteAfter cooking each

batch of pancakes,

wipe the skillet with

a damp paper towel;

this will help preventthe next batch from

turning too brown.


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assembli ng the tart

Press the softened butterevenly into the bottom of theskillet, then sprinkle with

the sugar. Arrange applewedges in a circle aroundedge, then fill in the centerwith remaining wedges.


117/140

s k i l l e t d e s s e r t s


see recipe, page 117>>

115


118/140116

s k i l l e t d e s s e r t s

1 In a foodprocessor, pulsetogether flour,salt, and sugarseveral timesto combine.

2 Add butterpieces; pulse untilmixture resemblescoarse meal, witha few pea-sizepieces of butterremaining.

3 Add 2 table-spoons ice water;pulse untildough is crumblybut holds togetherwhen squeezed.(If needed, addup to 2 table-spoons more icewater, 1 table-spoon at a time.)Do not overmix.

4 Turn outdough onto afloured worksurface; kneadonce or twice,until dough justcomes together.Wrap tightly inplastic, andchill at least 1 houror overnight.

pie doughmakes 1 crust prep time: 20 minutes total time: 1 hour 20 minutes

1/2 teaspoon salt 1/2 cup (1 stick)

cold unsalted

butter

cut intosmall pieces

11/4 cups all-

purpose flour

(spooned andleveled), plus morefor dusting

1/2 teaspoon

sugar


119/140

cup sugar 6 Rome Beauty or McIntosh

apples (about 2 pounds),

peeled, cored, and each cut

into 8 wedges

1 Preheat oven to 425. On afloured work surface, roll out PieDough to a -inch thickness(or unfold store-bought dough).Invert a 9-inch plate on top ofdough; trim dough around platewith a sharp paring knife to forma round (discard scraps, or savefor another use). Refrigerateuntil needed.

2 Assemble tart in a 10-inchcast-iron skillet (page 114). Placeskillet over medium heat, andcook until sugar mixture is lightamber in color and bubbly,8 to 10 minutes (syrup mightbrown unevenly).



120/140118

have you tried?

mangochutney


121/140

what is it ?

Prepared chutney is a cooked

blend of fruit, vinegar, sugar,

herbs and spices, and some-

times chiles. Its available

in many different flavors; the

most common, and the one

used in our recipes, is a mildly

spicy chutney made with

mango and ginger, often labeled

Major Greys.

where to find it

Originally from India, chutney

is now also produced in the

United States. Most grocery

stores carry at least one

or two types, usually next to

mustards and other condi-

ments. Specialty markets willoffer even more variety.

how to store it

Unopened jars can be kept

in the pantry indefinitely. Once

opened, keep the jars in the

refrigerator for up to a year.

ways to use it

Similar to salsa, chutney can be

used both at the table and

in the kitchen. Besides being a

traditional accompaniment for

curries, chutney can be servedalongside many other foods.

The sweet-sour taste is a partic-

ularly good match for grilled or

roasted pork or chicken. Chutney

is also a quick way to flavor

other spreads and sauces.


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