Cooking Light 2016 04

APRIL 2016 Four SimpleMenustoFeedaCrowdP. 97 MadeEasy! Spring 67FreshRecipes toSavor theSeason *Step UpYour Supper Club! MEET TheNew Queenof Whole Gra...

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Four Simple Menus to Feed a Crowd *

P. 97

Step Up Your Supper Club!

Spring Made Easy! 67 Fresh Recipes to Savor the Season

APRI L 2016

25MINUTE CRAB CAKES

➻ P. 26

MAKE

The Best Slow Cooker Chicken

MEET

The New Queen of Whole Grains

Plus! Perfect DIY Dumplings

© Inter IKEA Systems B.V. 2015

life is trying a recipe that’s adventurous, and a kitchen where finding the tools isn’t

IKEA-USA.com/kitchen

SEKTION/BROKHULT kitchen

2799*

$

*Based on a 10'×10' kitchen

Why do we rise? Because we know what is waiting for us? Or because we have a hope. That there might be more to life than what we already know. Get the guide at Colora ado o.c com

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Features

p.

DIY Dumplings

124

Greek veggies in lemon sauce

p. 98 You prep the wrappers and ﬁllings. Your guests help stuﬀ, shape, and enjoy.

Israeli Feast p. 106 A make-ahead, family-style meal singing with fragrant spices and fresh herbs

Greek Vegetable Cooking p. 116

P H O T O G R A P H Y: ( C L O C K W I S E F R O M T O P ) I A I N B A G W E L L , C H R I S T O P H E R T E S TA N I ( 2 ) , J E N N I F E R C A U S E Y

Seasonal produce stars in these spring-centric Mediterranean small plates.

Empanada Bash p. 126 Festive drinks and portable handheld pies perfect for casual entertaining ON THE COVER PHOTOGRAPHY

Christopher Testani FOOD STYLING

Chelsea Zimmer PROP STYLING

Kaitlyn Du Ross Walker

3 STAFF

FAVES TO COOK RIGHT NOW

WE DITCHED THE BUNS

ONE-BITE WONDER

... and turned cheeseburgers into a playful, kid-friendly salad (yes, salad). p. 48

Plump pork and chive dumplings bathed in toasty chile oil? Yes, please! p. 105

SAUCE IT UP

Some real magic happens when you slather eggplant with herby-spicy chermoula. p. 114 APRIL 2016 COOKING LIGHT 5

Meditation changes the way the mind responds to stress.”

OUR PICKS FOR A STELLAR SPRINGTIME CHEESE BOARD

p. 71

p. 14

56 Quinoa salad p.

p.40

Let’s Get Cooking! 13 | Today’s Special Beet and pea salad from California chef Robbie Wilson

16 | Hot Shots Take the jiggly party favorite to the next level. 18 | Help Me, Kenji Restaurant-quality pan sauce

Dinner Tonight 23 | Dinner Tonight Fast family recipes 37 | Superfast! 20-minute cooking 46 | Slow Cooker Garlic-infused chicken 48 | Let’s Cook! Cheeseburger salad

Nutrition Made Easy

Kitchen Confidential

63 | Nutrition IQ New ways to get your whole grains

133 | Technique How to bloom and use gelatin

Healthy Habits

134 | Use It Up Challenge Bottled roasted red bell peppers

71 | Mind Habit Meditation for better health 77 | Beauty Habit Rose oil and essence; model Chrissy Teigen’s makeup bag 83 | Travel Habit New Orleans in 10,000 steps and 2,000 calories

51 | Kids in the Kitchen Vegetable soup

Cooking Departments

55 | Cook Once, Eat 3x Quinoa

84 | Cooking Light Diet Cauliﬂower Alfredo 87 | Grow. Harvest. Cook. Container-grown greens

Grow a salad garden. p. 87 6 COOKING LIGHT APRIL 2016

p.14

Citrus-tinged beet salad

93 | The Ritual Perfect matzo ball soup 140 | Wow! Strawberry gazpacho

136 | Guide Make-ahead salads

&

the rest... 8 | Editor’s Note 10 | Letters 138 | Recipe Index P H O T O G R A P H Y: J E N N I F E R C A U S E Y

Waffle-iron turkey panini

“WHOLE AND ANCIENT

grains, huh? Why can’t you be working on a meat book?” Patrick Pittman asked his wife, Ann Pittman, Cooking Light’s executive editor, when she ﬁrst told him about her cookbook project. “Oh, it’s on,” Ann recalled saying when she accepted the challenge to win over her family with farro, amaranth, teﬀ, barley, and the like— grains that have been around since antiquity and are now ﬁnally getting their delicious due—while developing recipes at home for her new book, Everyday Whole Grains. A savvy editor and cook who has created hundreds of top-rated recipes during her 17 years at Cooking Light, Ann leads our food coverage when she’s not writing cookbooks in her spare time. I’m happy to report that Patrick and the Pittman boys, Daniel and Connor, have fallen for chewy, nutty, versatile whole

8 COOKING LIGHT APRIL 2016

grains, from whole-wheat ﬂour in cake (it ramps up the chocolate ﬂavor) to pickled wheat berries in salad (they add tang and chewy texture). The book comes at the right time. At least half of our daily grain intake should come from whole grains, according to new dietary guidelines, because they have more nutritional value than processed or reﬁned grains and make you feel more full. They’re also more delicious, adding earthy, complex ﬂavors and toothsome texture to just about everything. Not convinced? Make Ann’s simple zucchini chips (recipe at right) or the incredible chocolate chip cookies on page 69, and tell me you’re still not a convert.

HUNTER LEWIS

[email protected] @NotesFromACook

CRUNCHY ZUCCHINI CHIPS Hands-on: 15 min. Total: 41 min.

Ann’s kids fell in love with these chips, and you will, too. Besides the savory seasoning, the crispy zucchini rounds have a secret whole-grain weapon: amaranth in the breading. It makes them amazingly crunchy without overpowering the vegetable. Serve them with burgers, sandwiches, or grilled chicken. 1⁄ 3

cup whole-wheat panko (Japanese breadcrumbs) 3 tablespoons uncooked amaranth 1⁄ 2 teaspoon garlic powder 1⁄ 4 teaspoon kosher salt 1⁄ 4 teaspoon freshly ground black pepper 1 ounce Parmesan cheese, ﬁnely grated (about 1⁄4 cup) 12 ounces zucchini, cut into 1⁄ 4-inch-thick slices 1 tablespoon olive oil Cooking spray

1. Preheat oven to 425°.

Combine ﬁrst 6 ingredients in a shallow dish. Combine zucchini and oil in a large bowl; toss well to coat. Dredge zucchini in panko mixture, pressing gently to adhere. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet or jelly-roll pan. Bake at 425° for 26 minutes or until browned and crisp. Serve chips immediately. SERVES 4 (serving size: 8 to 10 chips) CALORIES 132; FAT 6.5g (sat 1.9g, mono 3.3g, poly 0.8g); PROTEIN 6g; CARB 14g; FIBER 2g; SUGARS 2g (est. added sugars 0g); CHOL 5mg; IRON 1mg; SODIUM 249mg; CALC 113mg

Recipe from Everyday Whole Grains (Oxmoor House, $25, 352 pages), available March 22. Visit cookinglight.com/ wholegrains for more info.

P H O T O G R A P H Y: J E N N I F E R C A U S E Y; F O O D S T Y L I N G : K E L L I E G E R B E R K E L L E Y; P R O P S T Y L I N G : C L A I R E S P O L L E N

GREAT GRAINS ALMIGHTY

@cookinglight FANTASTIC CHICKEN

I made the Sweet and Sour Chicken (Jan/Feb, p. 40), and it is a keeper! Easy to make and so yummy. My husband and I loved it and will add it to our regular rotation. No need for takeout! CARIN MAHER COLORADO SPRINGS, CO

SUGAR STATEMENT

KEEP UP THE GOOD WORK! I’m very impressed with the direction the magazine has taken during this last year. The recipes are simple and budget friendly, and also thoughtful for busy people and families. It truly makes my weekly meal planning so much easier. I’m in graduate school studying to be a dietitian, and the Nutrition Made Easier section speaks to everything we teach for healthful eating. (I’m also glad it was written by a registered dietitian!) CATHERINE EITEL, GRADUATE STUDENT THE OHIO STATE UNIVERSITY

REACH US ANYTIME, ANYWHERE

The last paragraph on page 62 of your January/February issue stated, “Naturally occurring sugars, like those found in fruit and dairy, contain essential vitamins, minerals, protein, water, and ﬁber ...” etc. This is just totally wrong. They are found WITH vitamins, minerals, protein, water, ﬁber, etc., but do not contain these nutritional items. JULIE WITTROCK OCEAN PARK, WA

Editor’s reply You’re right, Julie. We inadvertently deleted very important information when editing the story. Foods that contain naturally occurring sugars, such

Read more of Colette’s story at cookinglight .com/colette.

FACEBOOK

as fruit and dairy, also typically contain essential vitamins, minerals, protein, and water, but sugar itself does not. We apologize for the error! Corrections Juicer Mix-up On page 138 in our January/ February 2016 issue, we only listed one of our two cold-press juicer picks. We also recommend Hurom’s HH Elite Juicer ($399, hurom.com), which was the juicer pictured in the story. Lasagna Layers The instructions for layering our Chicken, Spinach, and Mushroom Lasagna (Jan/Feb, p. 56) were incorrect. They should be as follows: After adding the ﬁrst noodles in step 4, top each pan with 1 1⁄2 cups chicken mixture, 3⁄4 cup sauce, and 1⁄4 cup mozzarella. Repeat layers with noodles, chicken mixture, and sauce. Top evenly with remaining 4 noodles, remaining 1⁄2 cup sauce, and remaining 3⁄4 cup mozzarella.

Grilled MangoHabanero Jerk Chicken It was very easy and tasty. Worth repeating! BECKI SUE

Chicken Parmesan over Zucchini Noodles I made zoodles for the ﬁrst time last night. Healthy, tasty, and a lot faster to make than pasta. ANDREA SEROCHI

[The Cooking Light Diet] takes the guesswork out of meal planning. You’re likely to ﬁnd something that looks good to you with all the choices offered. This idea that you can repeat things allows you to build up a repertoire of meals that are healthy, quick, and taste good. What more can you ask for? That’s what we’re all looking for. I feel better about what I’m eating. I feel better about the choices I’m making because I know someone else has done all the work to make sure I’m eating healthy. COLETTE RIZIK, NORTHVILLE, MI

*Members following the Cooking Light Diet lose more than half a pound per week, on average.

JOIN THE CONVERSATION: Email [email protected]. Give full name, city, and state. Share your thoughts at facebook.com/cookinglight, and follow us on social media.

SUBSCRIBERS If the Post Office alerts us that your magazine is undeliverable, we have no further obligation unless we receive a corrected address within two years. Your bank may provide updates to the card information we have on ﬁle. You may opt out of this service at any time. MAILING LIST We make a portion of our mailing list available to reputable ﬁrms. If you would prefer that we not include your name, please call 800-336-0125. CUSTOMER SERVICE For change of address, payment, and other subscription questions, call 800-336-0125 or go to cookinglight.com/custsvc..SUBSCRIPTIONS & CUSTOMER SERVICE Web: cookinglight.com/custsvc Phone: 800-336-0125. COOKING LIGHT BOOKS 800-765-6400. COPYRIGHT PERMISSION 205-445-6047. EDITORIAL OFFICE For questions or comments, go to cookinglight.com/contact-us or write to 4100 Old Montgomery Highway, Birmingham, AL 35209.

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PRINTED IN THE USA

P H O T O G R A P H Y: J E N N I F E R C A U S E Y. ( B O T T O M ) C O U R T E S Y O F C O L E T T E R I Z I K

LETTERS

5

WHAT ONE EXPERIMENT MEANS TO EVERYONE’S RETIREMENT.

The time between when people should start saving for retirement and when they actually do is known as the “Action Gap.” And it has a bigger effect than you might think. To better understand the impact, we performed a simple experiment. We asked a group of young people to use paint rollers to show us what age they think they should start saving. Then we asked a group of older people to indicate what age they actually did start. What we found was that there was often a years-long Action Gap between the two. But closing it up by even just a few years makes a huge difference in how much people can save over the long run. Which makes right now the perfect time to get better prepared for your retirement.

SPEAK TO A FINANCIAL ADVISOR TODAY, OR VISIT RACEFORRETIREMENT.COM

RETIREMENT

|

INVESTMENTS

|

INSURANCE

© 2016 PRUDENTIAL FINANCIAL, INC., NEWARK, NJ, USA. ALL RIGHTS RESERVED. 0287835-00001-00

TRENDING

TASTES from

let’s get

P H O T O G R A P H Y: J E N N I F E R C A U S E Y; F O O D S T Y L I N G : K E L L I E G E R B E R K E L L E Y; P R O P S T Y L I N G : C L A I R E S P O L L E N . P O R T R A I T : A L I C I A C H O

COOKING LIGHT’S EDITORS

Luscious beets, citrus, and peas Recipe p. 14

T O D AY ’ S S P E C I A L

Spring Beet and Pea Salad Chef Robbie Wilson’s dish is as wondrously light and colorful as the season itself. BY TIM C E B U L A

W

hen spring produce starts to peak, it’s time for a lighter touch. Winter’s rich braises and hearty roasts give way to delicate dishes celebrating fresh abundance. “Spring is visually a beautiful season for food, and it’s the sweetest time of the year,” says chef Robbie

Wilson of Bird Dog in Palo Alto, California. Ingredients such as fresh baby beets and green peas perfectly highlight exactly what Wilson loves about cooking right now. “When they ﬁrst come into season, peas and beets have done all the work for us,” he says. The sweet peas don’t even need to be cooked. Served A P R I L 2 0 1 6 C O O K I N G L I G H T 13

let’s get cooking!

SPRING BEET AND PEA SALAD Hands-on: 17 min. Total: 1 hr. 57 min.

Wilson suggests using your best olive oil to indulge both your veggies and your palate. 3 baby red beets, roots and stems removed 3 baby yellow beets, roots and stems removed 1 cup 2% reduced-fat milk 1⁄ 4 cup plain Greek yogurt 1 teaspoon cider vinegar 2 blood oranges 2 tablespoons fresh grapefruit juice 1 teaspoon Dijon mustard 1 teaspoon honey

14 C O O K I N G L I G H T A P R I L 2 0 1 6

1⁄ 4

3 8 1⁄ 3 1⁄ 3 1⁄ 3 3⁄ 4

teaspoon kosher salt tablespoons extra-virgin olive oil cups torn curly-leaf lettuce cup fresh ﬂat-leaf parsley leaves cup small fresh mint leaves cup chopped fresh chives cup shelled fresh or frozen green peas, thawed

1. Preheat oven to 375°. 2. Wrap red beets loosely in foil.

Wrap yellow beets loosely in foil. Place both packages in a roasting pan; roast at 375° for 45 minutes or until just tender. Cool completely. Peel beets, and cut into quarters; set aside. 3. Combine milk, yogurt, and vinegar in a microwave-safe liquid measuring cup; microwave at HIGH for 3 minutes. Stir to form small curds. Strain through a sieve lined with a double layer of cheesecloth; let stand 5 minutes. Discard liquid. Set cheese mixture aside. 4. Peel and section oranges over a bowl; squeeze membranes to extract juice. Set sections aside; reserve 2 tablespoons juice. Discard membranes. 5. Combine blood orange juice, grapefruit juice, mustard, honey, and salt in a small bowl. Slowly pour in olive oil, stirring constantly with a whisk. Place half of juice mixture in a small bowl. Add yellow beets; toss well to coat. Divide yellow beets evenly among 6 small plates. Add red beets to bowl; toss well to coat. Divide red beets and orange sections among the plates. 6. Place remaining juice mixture in a large bowl. Add lettuce and herbs to bowl; toss well to coat. Place about 3⁄ 4 cup lettuce mixture on each plate. Place about 1 tablespoon cheese mixture on each serving. Sprinkle each serving with 2 tablespoons peas. SERVES 6 CALORIES 155; FAT 8.6g (sat 1.9g, mono 5.4g, poly 0.9g); PROTEIN 6g; CARB 15g; FIBER 4g; SUGARS 9g (est. added sugars 0g); CHOL 6mg; IRON 2mg; SODIUM 221mg; CALC 118mg

GOOD GEAR

Smart Bottle Thermos’s 24ounce Connected Hydration Bottle with Smart Lid helps you reach your daily hydration goals. Bluetooth technology in the lid syncs with your iPhone and/or a Fitbit to monitor your water temperature and intake. Just set your preferences and get sipping. $60, thermos.com —DARCY LENZ SPRING CHEESE

BUILD YOUR BEST BOARD 1 HERVE MONS, Bonde du Poitou

This rich, semisoft pasteurized goat’s milk cheese offers clean ﬂavor and light acidity. 2 LANDAFF CREAMERY, Landaff

This semiﬁrm raw cow’s milk cheese is mildly tangy and delightfully buttery. 3 CAPRIOLE, Wabash Cannonball

This creamy, dense ash-ripened goat cheese delivers a delicious goaty funk. 4 BELLWETHER FARMS, Basket Ricotta

This whole-milk, hand-dipped ricotta is impossibly silky with rich cultured milk ﬂavor.

1

2

3 4

P H O T O G R A P H Y: ( T O P R I G H T ) C O U R T E S Y O F G E N U I N E T H E R M O S B R A N D , A P P L E I N C .

raw, they’re both lightly crunchy and naturally tender, and their sugars haven’t yet turned to starch. “I like vegetables you don’t even have to cook too much. There’s energy in that pea, and the longer you cook it, the more energy you lose. I try to respect the integrity of the ingredients.” Wilson says because the main components of the salad skew slightly sweet, he achieves ﬂavor balance from both technique and supporting ingredients. He roasts the beets until just tender, which heightens their sweetness while preserving a little of their acidity. At Bird Dog, he ﬁlls out the dish with Lollo Rosso lettuce, a crisp and curly red-leafed variety with light bitterness. The citrus dressing is tinged with grapefruit juice for a little more tartness, while snipped fresh herbs add alluring fragrance. And a few dollops of fresh ricotta gild this spring lily (we use the Cooking Light microwave method for fresh ricotta here, but if you’re looking to splurge a little, try the artisanal ricotta featured at the bottom right corner of this page). “What I love about dishes like this is that you can taste the season,” Wilson says. Try his original version of the salad this month at Bird Dog in downtown Palo Alto.

let’s get cooking! HOT SHOTS

Shake up your next party with the cocktail you can slurp—all-natural, spring-centric, spiked gelatin. BY DARCY LE NZ

CARROT CAKE GELLY SHOTS Hands-on: 1 hr. Total: 5 hr.

Dessert meets cocktail: Bourbon-y spiced carrot gelatin delivers familiar warming ﬂavors, and creamy vermouth is absolutely the “frosting” on the cake. Carrot layer: 2⁄ 3 cup carrot juice 1⁄ 3 cup pineapple juice 3 tablespoons sugar 2 tablespoons honey 1 tablespoon ginger juice (such as The Ginger People) 1⁄ 4 teaspoon ground cinnamon Dash of ground cloves 2 ( 1⁄4-ounce) packets unﬂavored gelatin 3⁄ 4 cup bourbon 1⁄ 2 teaspoon vanilla extract 1⁄ 2 teaspoon almond extract Cooking spray Vermouth cream layer: 2⁄ 3 cup evaporated milk 1⁄ 3 cup dry vermouth 1⁄ 2 2 tablespoons sugar 1 tablespoon fresh lemon juice 1 tablespoon fresh orange juice 1⁄ 2 teaspoon vanilla extract 1 ( 1⁄4-ounce) packet unﬂavored gelatin

Black Pepper Strawberries-andCream Gelly Shots

KEEP JIGGLING

For all three party-perfect gelly shot recipes, visit cookinglight.com/ features.

Cucumber-Sake Gelly Shots

1. To prepare carrot layer,

combine carrot and pineapple juices, 3 tablespoons sugar, honey, ginger juice, cinnamon, and cloves in a saucepan

16 C O O K I N G L I G H T A P R I L 2 0 1 6

Carrot Cake Gelly Shots

over medium-low heat. Sprinkle 2 packets gelatin over mixture; let stand 1 minute. Increase heat to medium; cook, stirring constantly, until gelatin and sugar dissolve. 2. Remove pan from heat; stir in bourbon, 1⁄ 2 teaspoon vanilla, and almond extract. Pour into an 11 x 7–inch glass baking dish lightly coated with cooking spray. Place dish in refrigerator; refrigerate 45 minutes. 3. To prepare cream layer, combine evaporated milk, vermouth, 21 ⁄2 tablespoons sugar, lemon and orange juices, and 1 ⁄2 teaspoon vanilla in a saucepan over mediumlow heat; sprinkle 1 packet gelatin over mixture. Increase heat to medium; cook until sugar and gelatin dissolve, stirring constantly. Cool 3 minutes. Gently pour vermouth mixture evenly over carrot mixture in dish. Refrigerate 4 hours or until set. Dip bottom of dish in warm water. Using a sharp knife, cut gelatin into 32 equal cubes; carefully remove from dish using a spatula. SERVES 16 (serving size: 2 cubes) CALORIES 81; FAT 0.9g (sat 0.5g, mono 0.3g, poly 0g); PROTEIN 2g; CARB 9g; FIBER 0g; SUGARS 9g (est. added sugars 7g); CHOL 3mg; IRON 0mg; SODIUM 21mg; CALC 33mg

P H O T O G R A P H Y: J E N N I F E R C A U S E Y; F O O D S T Y L I N G : K E L L I E G E R B E R K E L L E Y; P R O P S T Y L I N G : C L A I R E S P O L L E N

Gel Yeah!

Replace blah with

AHH.

SWAP Meat for Alaska Seafood. It’s a matter of taste. Replace pork in BBQ Pulled Pork Sandwiches with delicious Alaska Surimi Seafood and savor the diﬀerence. Wild and sustainable Alaska Seafood does more than bump up the ﬂavor. It’s better for our planet and your body. Healthier planet. Healthier you. Discover more AHH-inspiring ways to SWAP MEAT at wildalaskaseafood.com ©2016 Alaska Seafood Marketing Institute

let’s get cooking!

Q: What’s the trick to making a killer pan sauce? A: The secret is in the stock.

See, store-bought stock might have good ﬂavor, but it has almost no gelatin— a protein derived from the

GOOD SAUCE

Rich, smooth, cohesive

BAD SAUCE

Thin, greasy, lacking body

the skillet. This bubbling further aids emulsiﬁcation. What’s the secret to making better pan sauces at home? Simple: Start with either homemade stock or a lower-sodium store-bought stock (if using purchased, I recommend using chicken stock for any purpose, as beef stocks tend to have less meaty ﬂavor), and add your own gelatin. Using 1 to 2 (14⁄ -ounce) packets of unﬂavored powdered gelatin per cup of stock will provide the extra body a sauce needs. To try out a simple pan sauce, pan-sear a couple of chicken breasts. When they’re done, set them aside and deglaze the pan with 1 cup dry white wine. Once the wine has reduced to just a couple of tablespoons, add 1 cup purchased unsalted chicken stock in which 2 (14⁄ -ounce) packets unﬂavored powdered gelatin have been dissolved. Reduce the mixture by half, and then stir in 1 tablespoon Dijon mustard and a squeeze of lemon; swirl in 2 tablespoons butter, and season to taste with salt and pepper. Kenji López-Alt is the chief creative oﬃcer of Serious Eats (seriouseats.com), where he writes The Food Lab, unraveling the science of home cooking.

Seared chicken with pan sauce perfection 18 C O O K I N G L I G H T A P R I L 2 0 1 6

BOOKS FOR COOKS

ALL-AMERICAN EATS Since 1988, the James Beard Foundation has honored America’s classic restaurants, and this new book serves as a history and cookbook for dozens of them. Use it as a bucket list of venerable dives, smoky barbecue joints, and raucous oyster bars that have deﬁned the local ﬂavor of their communities for decades. Rizzoli, $40, 272 pages —HUNTER LEWIS

THE ELEMENTS OF PIZZA Building on the fundamentals presented in his awardwinning book Flour Water Salt Yeast, Portland’s Ken Forkish delves into the world of pizza with a graceful, minimalist approach. Explore the ease of pizza making at home with recipes for Neapolitan, New York–style, and even glutenfree pies. Ten Speed Press, $30, 256 pages —AMANDA POLICK

P H O T O G R A P H Y: J E N N I F E R C A U S E Y; F O O D S T Y L I N G : C H E L S E A Z I M M E R ; P R O P S T Y L I N G : L I N D S E Y L O W E R . P O R T R A I T : R A N DY H A R R I S

H E L P M E, K E N J I

slow cooking of connective tissues in animal carcasses. Restaurant stock is full of it. As stock reduces in a skillet, the gelatin concentrates, thickening the sauce and letting it emulsify easily with butter, which means that instead of thin and greasy, a pan sauce made with gelatin-rich stock comes out beautifully rich and glossy. There are two other signiﬁcant advantages restaurant chefs have over the average home cook. First, their stocks are made with no added sodium, which means that they reduce without becoming overly salty the way purchased stock can. And second, a restaurant burner is likely much more powerful than what most of us are working with at home, which allows a pan sauce to bubble vigorously in

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from the Cooking Light Kitchen

FAST FAMILY RECIPES

18 PAGES OF EASY MEALS

Super fast P. 37

Crab cakes and salad with buttermilkherb dressing Recipe p. 26

Slow Cooker

P H O T O G R A P H Y: C H R I S T O P H E R T E S TA N I ; F O O D S T Y L I N G : C H E L S E A Z I M M E R ; P R O P S T Y L I N G : K A I T LY N D U R O S S WA L K E R

P. 46

LET’S COOK P. 48

Kids in the Kitchen P. 51

Cook Once, Eat 3x P. 55

A P R I L 2 0 1 6 C O O K I N G L I G H T 23

DINNER

TONIGHT SS

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GAME PLAN WHILE WATER COMES TO A BOIL Cook black beans. WHILE RICE COOKS Prepare remaining toppers and salad.

This is a Tex-Mex riff on the Korean rice dish bibimbap, in which various toppings are arranged over a bed of rice. Here, burrito bowl must-haves such as smoky black beans, fresh pico de gallo, and slaw top brown rice. 1 (3.5-ounce) bag boil-in-bag brown rice (such as Uncle Ben’s) 2 tablespoons olive oil, divided 1 teaspoon ground cumin 3 garlic cloves, minced 3⁄ 4 teaspoon kosher salt, divided 1 (15-ounce) can unsalted black beans, undrained 1 tablespoon chopped chipotle chiles, canned in adobo sauce 1 cup chopped cherry or grape tomatoes 1⁄ 3 cup ﬁnely chopped onion 24 C O O K I N G L I G H T A P R I L 2 0 1 6

Take leftovers to go: Spread mashed avocado on a whole-wheat tortilla, add elements from burrito bowl, and roll up.

1⁄ 4

1 1⁄2 1 1 1⁄3 3 1

cup chopped fresh cilantro tablespoons fresh lime juice, divided jalapeño pepper, seeded and ﬁnely chopped cups very thinly sliced red cabbage ounces queso fresco, crumbled (about 3⁄4 cup) ripe avocado, peeled and sliced

1. Cook brown rice accord-

ing to package directions. Drain. Heat a medium skillet over medium heat. Add 11⁄2 tablespoons olive oil to pan; swirl to coat. Add cumin and garlic; cook 11 ⁄2 minutes, stirring frequently. Stir in rice and 1⁄ 4 teaspoon salt. 2. Partially drain black beans. Place beans and remaining liquid in a small saucepan; stir in chipotle

chiles and 14⁄ teaspoon salt. Bring bean mixture to a boil; reduce heat, and simmer 5 minutes. 3. Combine remaining 1⁄ 4 teaspoon salt, tomatoes, onion, cilantro, 1 tablespoon lime juice, and jalapeño; toss to combine. 4. Combine remaining 11 ⁄2 teaspoons oil, remaining 11 ⁄2 teaspoons juice, and cabbage; toss well. 5. Divide rice mixture evenly among 4 shallow bowls. Divide bean mixture, tomato mixture, cabbage mixture, cheese, and avocado evenly over rice. SERVES 4 (serving size: about 1⁄2 cup rice mixture, 1⁄3 cup bean mixture, 1⁄3 cup tomato mixture, 1⁄3 cup cabbage mixture, 3 tablespoons cheese, and 1⁄4 avocado) CALORIES 380; FAT 18.1g (sat 4.4g, mono 9.6g, poly 1.6g); PROTEIN 13g; CARB 44g; FIBER 10g; SUGARS 4g (est. added sugars 0g); CHOL 15mg; IRON 3mg; SODIUM 586mg; CALC 201mg

SERVE WITH

ORANGE, RED ONION, AND CILANTRO SALAD

1 tablespoon olive oil 1 teaspoon grated lime rind 1 tablespoon fresh lime juice 1⁄ 4 teaspoon kosher salt 1⁄ 8 teaspoon ground red pepper 1⁄ 4 cup very thinly vertically sliced red onion 4 medium navel oranges, peeled and sliced crosswise into rounds 1⁄ 4 cup chopped fresh cilantro 1. Combine ﬁrst 5 ingredi-

ents in a bowl. Add onion and oranges; toss to coat. Arrange orange mixture on a platter; top with cilantro. SERVES 4 (serving size: about 2⁄3 cup) CALORIES 103; FAT 3.6g (sat 0.5g, mono 2.5g, poly 0.4g); PROTEIN 1g; CARB 16g; FIBER 3g; SUGARS 12g (est. added sugars 0g); CHOL 0mg; IRON 0mg; SODIUM 122mg; CALC 63mg

P H O T O G R A P H Y: J E N N I F E R C A U S E Y; P R O P S T Y L I N G : L I N D S E Y L O W E R

whole-grain veggie burrito bowl

USE IT UP

Cats Can’t Resist™ ®/™ Trademarks © Mars, Incorporated 2016. TEMPTATIONS™ Cloud design is a trademark.

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simple flaky crab cakes These crab cakes hold together best with dry, ﬁnely ground whole-wheat breadcrumbs; if you use whole-wheat panko, they may fall apart in the pan. Chives have a delicate onion ﬂavor that won’t overpower the crab. This recipe can easily be doubled to serve 4.

2 tablespoons plain wholewheat breadcrumbs 1 tablespoon chopped fresh ﬂat-leaf parsley 1 tablespoon ﬁnely chopped fresh chives 1 tablespoon canola mayonnaise 1⁄ 2 teaspoon grated lemon rind 1⁄ 4 teaspoon freshly ground black pepper 1 large egg, lightly beaten 8 ounces lump crabmeat, drained and shell pieces removed 1 tablespoon butter 1 1⁄2 teaspoons canola oil 1. Place ﬁrst 7 ingredients in

a medium bowl, stirring to combine. Add crab; toss

gently to combine. Chill crab mixture in refrigerator for 10 minutes. Divide crab mixture into 4 equal portions. With moist hands, gently shape each portion into a 1-inch-thick patty. 2. Heat a medium skillet over medium heat. Add butter; swirl until butter melts. Add oil; swirl to coat. Carefully add patties to pan; cook 4 minutes on each side or until crab cakes are golden brown and done. SERVES 2 (serving size: 2 crab cakes) CALORIES 299; FAT 15g (sat 4.7g, mono 5.8g, poly 2.4g); PROTEIN 31g; CARB 6g; FIBER 1g; SUGARS 1g (est. added sugars 0g); CHOL 228mg; IRON 2mg; SODIUM 567mg; CALC 128mg

SERVE WITH

SPRING SALAD WITH BUTTERMILK-HERB DRESSING

1 cup (2-inch) pieces asparagus 1 tablespoon chopped fresh dill 3 tablespoons fat-free buttermilk 1 1⁄2 tablespoons canola mayonnaise 1 tablespoon ﬁnely chopped fresh chives 1⁄ 2 teaspoon cider vinegar 1⁄ 4 teaspoon freshly ground black pepper 1⁄ 8 teaspoon kosher salt 1 small garlic clove, grated 10 small to medium Bibb lettuce leaves 1⁄ 4 cup thinly sliced radishes 1. Cook asparagus in boiling

PREP TIP Tame the pungent bite of raw garlic in the dressing by dunking the clove in boiling water for 30 seconds before grating.

SERVES 2 (serving size: 1 salad) CALORIES 61; FAT 3g (sat 0.1g, mono 1.8g, poly 1.1g); PROTEIN 3g; CARB 6g; FIBER 2g; SUGARS 4g (est. added sugars 0g); CHOL 0mg; IRON 2mg; SODIUM 232mg; CALC 67mg

GAME PLAN WHILE CRAB MIXTURE CHILLS Prepare buttermilk dressing. WHILE CRAB CAKES COOK Prepare salad.

26 C O O K I N G L I G H T A P R I L 2 0 1 6

P H O T O G R A P H Y: C H R I S T O P H E R T E S TA N I ; P R O P S T Y L I N G : K A I T LY N D U R O S S WA L K E R

* COOK THE COVER

water 3 minutes or until crisp-tender. Drain; rinse with cold water. Drain. 2. Combine dill and next 7 ingredients (through garlic) in a small bowl, stirring with a whisk. Divide lettuce, asparagus, and radishes evenly between 2 plates; drizzle each serving with about 21 ⁄2 tablespoons buttermilk mixture.

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GAME PLAN WHILE PORK MIXTURE COOKS Prepare Broccolini.

HOW TO BUY

WHILE BROCCOLINI COOKS Fill and roll up tortillas.

Look for trimmed boneless pork shoulder. If all you see are large cuts, ask your butcher to cut off a 1-pound portion.

mu shu pork wraps

P H O T O G R A P H Y: J E N N I F E R C A U S E Y; P R O P S T Y L I N G : L I N D S E Y L O W E R

Chinese restaurants serve mu shu pork with Mandarin pancakes. On a busy weeknight, wholewheat tortillas are an easy sub. 1 tablespoon dark sesame oil 1 tablespoon minced peeled fresh ginger 5 garlic cloves, minced 1 cup matchstick-cut carrot 2 (3.5-ounce) packages sliced fresh shiitake mushrooms 1 cup (1-inch) pieces green onions 4 cups thinly sliced napa cabbage 1⁄ 8 teaspoon kosher salt 1 teaspoon sugar 12 ounces boneless pork shoulder, trimmed and very thinly sliced

Cooking spray 1 1⁄2 tablespoons water 1 tablespoon hoisin sauce 8 (6.5-inch) whole-wheat tortillas 1. Heat a large skillet over

medium heat. Add oil to pan; swirl to coat. Add ginger and garlic; cook 30 seconds, stirring constantly. Increase heat to mediumhigh. Add carrot and mushrooms; cook 2 minutes, stirring frequently. Add onions and cabbage; cook 1 to 2 minutes or just until cabbage wilts. Spoon cabbage mixture into a large bowl; stir in salt. 2. Wipe pan clean with paper towels. Return pan to medium-high heat. Combine sugar and pork, tossing well to coat. Coat pan with cooking spray. Add pork

mixture to pan; cook 3 minutes or until pork is browned and done, stirring occasionally. Carefully add 11 ⁄2 tablespoons water to pan, scraping pan to loosen browned bits. Stir in hoisin sauce. Add cabbage mixture to pan; toss gently to combine. Spoon about 2⁄ 3 cup pork mixture into each tortilla; roll up. SERVES 4 (serving size: 2 wraps) CALORIES 391; FAT 14.1g (sat 4.6g, mono 6.2g, poly 3g); PROTEIN 25g; CARB 40g; FIBER 20g; SUGARS 8g (est. added sugars 2g); CHOL 57mg; IRON 3mg; SODIUM 676mg; CALC 231mg

SERVE WITH

SESAME-GARLIC BROCCOLINI

Don’t confuse Broccolini with broccoli rabe. Think of it instead as young broccoli, with tender stalks and a milder ﬂavor. 1 pound Broccolini, trimmed

1⁄ 4

cup water 1 tablespoon dark sesame oil 3 garlic cloves, thinly sliced 1⁄ 4 teaspoon kosher salt 1. Place Broccolini in a large

skillet; drizzle with 14⁄ cup water. Cover and cook over medium-high heat 5 to 6 minutes. Uncover and cook for 30 seconds or until liquid evaporates. Remove Broccolini from pan. 2. Add oil to pan; swirl to coat. Add garlic; cook 30 seconds or until just golden, stirring frequently. Return Broccolini to pan; toss to coat. Sprinkle with salt. SERVES 4 (serving size: about 1⁄2 cup) CALORIES 80; FAT 3.4g (sat 0.5g, mono 1.4g, poly 1.4g); PROTEIN 4g; CARB 9g; FIBER 1g; SUGARS 3g (est. added sugars 0g); CHOL 0mg; IRON 1mg; SODIUM 154mg; CALC 84mg

A P R I L 2 0 1 6 C O O K I N G L I G H T 29

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4 medium golden beets, trimmed 2 tablespoons olive oil 1 teaspoon Dijon mustard 1⁄ 4 teaspoon kosher salt 1⁄ 4 teaspoon black pepper 6 cups torn stemmed Lacinato or curly kale 2 (6-ounce) cans pink or red skinless, boneless salmon, drained and ﬂaked (such as Wild Planet) 1⁄ 4 cup sliced almonds, toasted

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kale and beet salad with salmon

White balsamic vinegar is slightly sweet; cider vinegar is tangier. Either will be delicious here. 2⁄ 3

cup plus 2 tablespoons cider vinegar, divided 1⁄ 2 cup water 1 tablespoon honey, divided 1 cup vertically sliced red onion

1. Bring 2 ⁄3 cup vinegar, 1⁄

2 cup water, and 2 teaspoons honey to a boil in a small saucepan. Add onion; boil 1 minute. Remove pan from heat, and let stand for 10 minutes. Drain. 2. Pierce beets a few times

with a knife; wrap in a large piece of microwave-safe parchment paper. Microwave at HIGH 7 minutes or until tender. Rub oﬀ skins with a paper towel. Halve beets; cut into wedges. 3. Combine remaining 2 tablespoons vinegar, remaining 1 teaspoon honey, oil, Dijon mustard, salt, and pepper in a large bowl. Add beets and kale; toss to coat. Place about 11 ⁄2 cups kale mixture on each of 4 plates; top each with 3 ounces salmon, about 14⁄ cup onion, and 1 tablespoon almonds. SERVES 4 CALORIES 355; FAT 15.5g (sat 2.3g, mono 8.4g, poly 3.1g); PROTEIN 29g; CARB 29g; FIBER 6g; SUGARS 13g (est. added sugars 4g); CHOL 56mg; IRON 3mg; SODIUM 600mg; CALC 211mg

SIMPLE SUB Canned salmon is an inexpensive, sustainable seafood option. Sub canned albacore tuna or 2 cooked salmon ﬁllets.

SERVE WITH

HERBED GOAT CHEESE GARLIC TOASTS

Cutting the baguette slices on the diagonal instead of crosswise will give you more surface area for the goat cheese mixture. 4 ounces whole-wheat French bread baguette, cut diagonally into 8 (1⁄2-inch-thick) slices Cooking spray 1 garlic clove, halved 2 ounces goat cheese, softened 1 1⁄2 teaspoons ﬁnely chopped fresh thyme 1⁄ 4 teaspoon freshly ground black pepper 1. Preheat broiler to high. 2. Coat both sides of bread

slices with cooking spray; arrange on a baking sheet. Broil 1 minute on each side or until toasted. Rub one side of each bread slice with cut sides of garlic. 3. Combine cheese, thyme, and pepper in a small bowl. Spread cheese mixture evenly over garlic sides of bread slices. Broil 1 minute or until cheese melts. SERVES 4 (serving size: 2 toasts) CALORIES 108; FAT 3.5g (sat 2.1g, mono 0.9g, poly 0.1g); PROTEIN 5g; CARB 13g; FIBER 1g; SUGARS 1g (est. added sugars 0g); CHOL 7mg; IRON 1mg; SODIUM 199mg; CALC 23mg

GAME PLAN WHILE BROILER PREHEATS Cook pickled onion mixture. Microwave beets. WHILE ONION MIXTURE STANDS Assemble salads. Make cheese toasts.

30 C O O K I N G L I G H T A P R I L 2 0 1 6

®©2015 TYSON FOODS, INC.

Hillshire Farm® smoked sausage is seasoned perfectly. So it’s easy for you to create dinner deliciously.

Easy Smoked Sausage Skillet Serving Size: 4-6

Total Time: 20 minutes

Ingredients :

Instructions :

1 pkg. Hillshire Farm® smoked sausage, diagonally sliced thin 2 cloves garlic, crushed ¼ cup olive oil 1 large red bell pepper, sliced thin 1 small yellow onion, sliced thin 1 pkg. frozen broccoli, thawed ½ cup chicken broth (or water) ½ cup tomato sauce 2 cups instant rice ½ cup shredded Mozzarella cheese

Heat olive oil and garlic in skillet, stir in smoked sausage slices and cook until browned. Add pepper, onion, broccoli, broth and tomato sauce and simmer for 10 minutes until the vegetables are tender and the liquid is absorbed. In the meantime, prepare rice according to package instructions. Stir rice into the skillet, sprinkle with cheese and serve.

Visit HillshireFarm.com/recipes for delicious recipes perfect for any night of the week.

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ILY FAM Y FRIDA | | | | ||

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GAME PLAN WHILE BROILER PREHEATS Microwave broccoli. Cook bacon. WHILE PIZZA BROILS Cook green beans.

PILE UP

broccolibacon skillet pizza Microwave-in-bag fresh vegetables help this meal come together lickety-split. A hot cast-iron skillet helps to crisp the bottom of the crust while the surface gets golden brown under the broiler—no baking required. 10 ounces refrigerated whole-grain pizza dough 1 (12-ounce) package microwave-in-bag fresh broccoli ﬂorets 4 center-cut bacon slices, chopped 2⁄ 3 cup part-skim ricotta cheese 2 ounces ParmigianoReggiano cheese, grated (about 1⁄2 cup) 1 garlic clove, grated 1 tablespoon canola oil 1. Place dough on counter at room temperature; cover to prevent drying. 2. Preheat broiler to high. 3. Microwave broccoli 32 C O O K I N G L I G H T A P R I L 2 0 1 6

The pizza is piled high with broccoli and crispy bacon. Slice in the skillet and remove each piece for mess-free serving.

according to package directions. Carefully open bag; cool slightly. Halve or quarter larger ﬂorets. 4. Cook bacon in a 10-inch cast-iron skillet over medium heat 6 minutes or until crisp; remove from pan with a slotted spoon. Add broccoli to drippings in pan; toss well to coat. Remove broccoli from pan. 5. Place cheeses and garlic in a bowl; stir to combine (mixture will be thick). 6. Heat pan over mediumhigh heat. Roll dough into a 101 ⁄2-inch circle. Add oil to pan; swirl to coat. Remove pan from heat. Fit dough into pan, pressing slightly up sides of pan. Spread cheese mixture evenly over dough.

Return pan to medium-high heat; cook 2 minutes or until browned on bottom. Place pan in oven; broil 2 minutes or until cheese is lightly browned. Top pizza with broccoli mixture; broil 1 minute. Remove pan from oven; sprinkle bacon over top. Cut into 8 wedges. SERVES 4 (serving size: 2 slices) CALORIES 338; FAT 14.6g (sat 5.2g, mono 6.9g, poly 2.2g); PROTEIN 19g; CARB 37g; FIBER 5g; SUGARS 1g (est. added sugars 0g); CHOL 27mg; IRON 1mg; SODIUM 689mg; CALC 322mg

SERVE WITH

BROWNED BUTTER GREEN BEANS

A touch of soy sauce, combined with browned butter, adds depth. 1 (12-ounce) package microwave-in-bag fresh green beans

1 tablespoon butter 1 tablespoon lower-sodium soy sauce 1 teaspoon canola oil 1. Microwave green beans

according to package directions. 2. Melt butter in a large skillet over medium-high heat. Cook 2 minutes or until butter begins to brown. Remove from heat. Stir in soy sauce and oil. Add beans to pan; return to heat, and cook 30 seconds, tossing to coat with butter mixture. SERVES 4 (serving size: about 3⁄4 cup) CALORIES 64; FAT 4.2g (sat 2g, mono 1.5g, poly 0.5g); PROTEIN 2g; CARB 6g; FIBER 2g; SUGARS 3g (est. added sugars 0g); CHOL 8mg; IRON 1mg; SODIUM 164mg; CALC 33mg

—Recipes by Ann Taylor Pittman

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No Artiﬁcial PRESERVATIVEs, FLAVORS, or COLORS

|

NoN-GMO

Gluten Free

F S OE R O N DI T A Z I E E G TH Y MA OM E F R MON

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Pan-Seared Tilapia with Sweet Pea Puree Recipe p. 38

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PAN-SEARED TILAPIA WITH SWEET PEA PUREE This lightly sweet, herby puree radiates with spring ﬂavor and color. 8 ounces frozen green peas, thawed cup unsalted chicken stock, divided 1 tablespoon ricotta cheese 1 tablespoon chopped fresh mint 7⁄ 8 teaspoon kosher salt, divided 2 garlic cloves 4 (6-ounce) tilapia ﬁllets 3⁄ 4 teaspoon black pepper 1 tablespoon olive oil, divided 2 tablespoons thinly sliced shallots 1⁄ 2 cup dry white wine 1⁄ 4 cup fresh lemon juice 2 teaspoons unsalted butter 3⁄ 4

1. Combine peas, 2 tablespoons stock, ricotta, mint, 3⁄8 teaspoon salt, and garlic in a food processor; process until smooth. 2. Sprinkle ﬁsh with remaining 1⁄ 2 teaspoon salt and pepper. Heat a nonstick skillet over medium-high heat. Add 11⁄2 teaspoons oil and 2 ﬁllets; cook 3 minutes on each side or until done. Remove from pan. Repeat procedure with remaining 11⁄2 teaspoons oil and 2 ﬁllets. 3. Add shallots to pan; cook 1 minute. Add wine and juice; bring to a boil. Cook 3 minutes. Add remaining 10 tablespoons stock. Boil 3 minutes. Stir in butter. 4. Divide pea mixture and ﬁllets among 4 serving plates; drizzle shallot mixture evenly over ﬁsh. SERVES 4 (serving size: about 1⁄4 cup pea mixture, 1 ﬁsh ﬁllet, and about 3 tablespoons sauce) CALORIES 292; FAT 8.9g (sat 3g, mono 4.2g, poly 1g); PROTEIN 39g; CARB 11g; FIBER 3g; SUGARS 3g (est. added sugars 0g); CHOL 92mg; IRON 2mg; SODIUM 601mg; CALC 38mg

38 C O O K I N G L I G H T A P R I L 2 0 1 6

spaghetti with spinachavocado sauce Move over, pesto: You’re not the only sauce worth going green for. Pureed avocado makes this dish positively irresistible. Garnish with extra basil leaves, if desired. 8 ounces uncooked whole-grain spaghetti 1 cup baby spinach leaves 1⁄ 4 cup rinsed and drained unsalted cannellini beans 1⁄ 4 cup fresh basil leaves

2 tablespoons extra-virgin olive oil 2 teaspoons grated lemon rind 1 tablespoon fresh lemon juice 1 teaspoon kosher salt 2 garlic cloves 1 ripe peeled avocado 1⁄ 4 cup chopped tomato 2 tablespoons sliced almonds, toasted 1. Prepare pasta according to package directions, omitting salt and fat. Reserve 1 ⁄2 cup cooking liquid. Drain pasta.

2. Combine reserved 1⁄

2 cup cooking liquid, spinach, and next 8 ingredients (through avocado) in a food processor; process until smooth. Combine pasta and spinach mixture; toss to coat. Sprinkle with tomato and almonds.

SERVES 4 (serving size: about 1 cup) CALORIES 374; FAT 15.2g (sat 2g, mono 10.1g, poly 2.1g); PROTEIN 10g; CARB 50g; FIBER 6g; SUGARS 2g (est. added sugars 0g); CHOL 0mg; IRON 3mg; SODIUM 502mg; CALC 46mg

© ConAgra Foods, Inc. All Rights Re eserved.

GOBS OF RESIDUE.

GOBS OF FREE TIME.

BARGAIN BRAND

*vs. leading brands of cooking spray (except olive oil), after spraying on glass bakeware, baking at 400˚F for 30 min, cooling, washing in standard home dishwasher with detergent and repeating 4 times.

pamcookingspray.com

DINNER

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WAFFLE IRON TURKEY MELT PANINI This playful turkey melt’s abundant crisp crevices and gooey interior will have the whole family wondering, “What can we waffle next?” 4 center-cut bacon slices 3 tablespoons canola mayonnaise 1 teaspoon Dijon mustard 8 (1-ounce) slices whole-grain or whole-wheat bread

FA M I LY- F R I E N D LY 8 ounces unsalted sliced deli turkey (such as Boar’s Head) 8 ( 1⁄8-inch-thick) slices tart apple (such as Granny Smith) 4 (1-ounce) slices reduced-fat colbyJack cheese Cooking spray 1. Preheat a waﬄe iron

with 4 compartments to HIGH. 2. Place a paper towel on a microwave-safe plate. Arrange bacon on paper towel; cover with an additional paper towel. Microwave bacon at HIGH for 4 minutes or until done. 3. Combine mayonnaise and mustard in a small bowl. Spread about 114⁄ teaspoons mayonnaise mixture over each bread

slice. Divide bacon, turkey, apple slices, and cheese evenly among 4 bread slices; top with remaining bread slices, spread side down. Lightly coat both sides of sandwiches with cooking spray. Place 1 sandwich in each compartment of waﬄe iron; close waﬄe iron ﬁrmly on sandwiches. Place a heavy skillet on top of waﬄe iron to help ﬂatten sandwiches evenly. Cook 3 to 4 minutes or until golden brown and cheese melts. SERVES 4 (serving size: 1 sandwich) CALORIES 369; FAT 14.2g (sat 4.5g, mono 2.2g, poly 2.1g); PROTEIN 33g; CARB 29g; FIBER 5g; SUGARS 6g (est. added sugars 3g); CHOL 45mg; IRON 2mg; SODIUM 743mg; CALC 303mg

orange-teriyaki pork tenderloin To cut another minute off the prep time, pick up a container of toasted sesame seeds in the spice section of your market. 2 tablespoons dark sesame oil, divided 1 (1-pound) pork tenderloin, cut crosswise into 12 equal slices 1⁄ 4 cup lower-sodium soy sauce 2 tablespoons mirin (sweet rice wine) 2 tablespoons fresh orange juice 1 teaspoon sugar 1⁄ 2 teaspoon grated peeled fresh ginger 2 garlic cloves, grated 1⁄ 2 teaspoon grated orange rind 1 tablespoon sesame seeds, toasted 3 green onions, cut diagonally into 1⁄4-inch pieces 1. Heat a skillet over medium-high

heat. Add 1 tablespoon oil to pan. Add pork slices to pan; cook 2 to 3 minutes on each side or until done. Remove from pan; keep warm. 2. Add remaining 1 tablespoon oil, soy sauce, and next 5 ingredients (through garlic) to pan; bring to a boil. Cook 3 minutes or until mixture is syrupy. Remove from heat; stir in rind. Return pork to pan, turn to coat on all sides. Sprinkle with sesame seeds and green onions. SERVES 4 (serving size: 3 pork slices) CALORIES 247; FAT 11.8g (sat 2.5g, mono 4.6g, poly 3.9g); PROTEIN 25g; CARB 8g; FIBER 1g; SUGARS 5g (est. added sugars 3g); CHOL 74mg; IRON 2mg; SODIUM 595mg; CALC 25mg

40 C O O K I N G L I G H T A P R I L 2 0 1 6

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1

asparagus

with garlic and balsamic reduction

2 3

1 pound asparagus spears, trimmed Cooking spray 2 tablespoons sliced garlic 1 teaspoon olive oil 1⁄ 2 cup balsamic vinegar 1⁄ 2 teaspoon kosher salt 1⁄ 2 teaspoon black pepper 1. Preheat broiler to HIGH;

1

2

ASPARAGUS WITH LEMON-PARMESAN BREADCRUMBS

ASPARAGUS WITH SESAME AND CITRUS VINAIGRETTE

Prepare main recipe through step 2. Broil asparagus 8 minutes or until almost tender, stirring once. Combine 1⁄3 cup panko, 1⁄4 cup grated Parmesan cheese, 2 teaspoons grated lemon rind, 1 teaspoon canola oil, 1⁄2 teaspoon black pepper, and 1⁄4 teaspoon kosher salt in a bowl. Sprinkle panko mixture over asparagus. Broil 2 minutes; drizzle with 2 tablespoons lemon juice and 1 teaspoon melted unsalted butter.

Prepare main recipe through step 2. Broil asparagus 10 minutes or until tender, stirring halfway through cooking. Drizzle evenly with 1 teaspoon dark sesame oil, 1 teaspoon fresh orange juice, 1⁄ 2 teaspoon freshly ground black pepper, 1⁄2 teaspoon kosher salt, and 1⁄4 teaspoon cider vinegar. Toss asparagus with segments from 1 navel orange and 2 teaspoons toasted sesame seeds.

SERVES 4 (serving size: about 3 ounces) CALORIES 85; FAT 4g (sat 1.6g, mono 1.4g, poly 0.5g); PROTEIN 5g; CARB 9g; FIBER 3g; SUGARS 3g (est. added sugars 0g); CHOL 7mg; IRON 3mg; SODIUM 214mg; CALC 87mg

SERVES 4 (serving size: about 3 ounces) CALORIES 62; FAT 2.1g (sat 0.2g, mono 0.5g, poly 0.5g); PROTEIN 3g; CARB 9g; FIBER 3g; SUGARS 5g (est. added sugars 5g); CHOL 0mg; IRON 5mg; SODIUM 243mg; CALC 44mg

Prepare main recipe through step 2. Broil asparagus 10 minutes, stirring once. Cook 2 center-cut bacon slices in a skillet over medium heat. Remove from pan; crumble. Add 2 tablespoons thinly sliced shallots; cook 30 seconds. Add 3 tablespoons unsalted chicken stock, 1 tablespoon white wine vinegar, 1 tablespoon whole-grain mustard, and 1 teaspoon maple syrup; cook 1 minute. Drizzle over asparagus. Sprinkle with 1⁄8 teaspoon kosher salt and crumbled bacon.

arrange rack about 4 inches from heating element. 2. Arrange asparagus on a foil-lined baking sheet. Coat asparagus with cooking spray. 3. Broil 10 minutes or until tender and charred, stirring halfway through cooking. 4. Combine garlic and oil in a saucepan over mediumhigh heat. Cook 3 minutes; remove from pan. Add vinegar to pan; bring to a boil. Reduce heat, and simmer 5 minutes or until syrupy, stirring frequently. Drizzle vinegar over asparagus. Sprinkle with salt, pepper, and garlic.

SERVES 4 (serving size: about 3 ounces) CALORIES 49; FAT 1.2g (sat 0.6g, mono 0g, poly 0.1g); PROTEIN 4g; CARB 7g; FIBER 3g; SUGARS 3g (est. added sugars 1g); CHOL 4mg; IRON 3mg; SODIUM 227mg; CALC 33mg

SERVES 4 (serving size: about 3 ounces) CALORIES 69; FAT 1.4g (sat 0.2g, mono 0.9g, poly 0.2g); PROTEIN 3g; CARB 11g; FIBER 2g; SUGARS 7g (est. added sugars 0g); CHOL 0mg; IRON 3mg; SODIUM 250mg; CALC 45mg

3

ASPARAGUS WITH BACON AND SHALLOTS

A P R I L 2 0 1 6 C O O K I N G L I G H T 43

DINNER

TONIGHT

SOUP OF THE MONTH

ST ! A F R E SUP |||

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1 1

MINUTES

1⁄ 2

roasted red pepper and ricotta soup

1

teaspoon freshly ground black pepper (16-ounce) jar roasted red bell peppers, rinsed and drained garlic clove tablespoon fresh lemon juice teaspoon kosher salt tablespoon chopped fresh chives

1. Combine ﬁrst 6 ingredi-

To make your satisfying supper hit the table even faster, go ahead and prep this creamy soup through step 1 in the morning. Then, all that’s left to do is heat the soup and throw together a salad.

ents in a blender; process 1 minute or until smooth. 2. Pour mixture into a large saucepan over medium heat; bring to a simmer. Stir in lemon juice and salt. Divide soup among 4 bowls; top evenly with chives.

2 1⁄2 cups unsalted chicken stock 1 cup part-skim ricotta cheese 1⁄ 2 cup half-and-half

SERVES 4 (serving size: about 1 1⁄2 cups) CALORIES 184; FAT 8.4g (sat 5.2g, mono 1.4g, poly 0.2g); PROTEIN 11g; CARB 14g; FIBER 4g; SUGARS 0g (est. added sugars 0g); CHOL 30mg; IRON 2mg; SODIUM 654mg; CALC 297mg

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THE DISH

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Arkansas— Land of Beautiful Rivers, Clear Lakes, Good Times, and Beer.

FROM OUR T R AV E L P A R T N E R S

Arkansas breweries are blessed with clean waters and abundant fresh ingredients to craft some of the best brews around. In Northwest Arkansas, you can follow the Fayetteville Ale Trail, featuring eight dedicated local brewers and brewpubs. Yahoo Travel rated Saddlebock Brewery one of the five coolest craft brew tours in America. You can pet a horse while you sip an IPA! Arkansas.com/dining

5-INGREDIENT RECIPE

GRILLED STEAK WITH PINEAPPLE RICE 1⁄ 4

cup lower-sodium soy sauce 1⁄ 2 teaspoon freshly ground black pepper 4 (4-ounce) beef tenderloin ﬁllets Cooking spray 1 (8-ounce) can pineapple slices in juice, drained 6 green onions 2 (8.8-ounce) packages precooked brown rice (such as Uncle Ben’s) 7⁄ 8 teaspoon kosher salt 1. Combine soy sauce, pepper, and beef in a large zip-top plastic bag. Massage sauce into beef; let stand at room temperature 7 minutes, turning bag occasionally. 2. While steak marinates, heat a large grill pan over

medium-high heat. Coat pan with cooking spray. Arrange pineapple and green onions in pan; cook 5 minutes or until well charred, turning to char evenly. Cut onions and pineapple into bite-sized pieces. Heat rice according to package directions; stir in pineapple, onions, and salt. Keep warm. 3. Add beef to grill pan coated with cooking spray; cook 3 minutes on each side or until desired degree of doneness. Serve beef with rice mixture. SERVES 4 (serving size: 3 ounces beef and about 3⁄4 cup rice) CALORIES 382; FAT 10.3g (sat 2.8g, mono 3g, poly 0.4g); PROTEIN 31g; CARB 44g; FIBER 4g; SUGARS 6g (est. added sugars 0g); CHOL 74mg; IRON 3mg; SODIUM 645mg; CALC 52mg

—Recipes by Jiselle Basile and Deb Wise

IT WASN’T THAT LONG AGO THEY WERE COVERED IN DIRT.

© 2016 Crystal Farms

DINNER

TONIGHT

SLOKWER COO

Savory Garlic-Infused Chicken Tender thighs and creamy red potatoes simmer to perfection in rich, aromatic jus. SLOW COOKER CHICKEN WITH 40 CLOVES OF GARLIC

White meat can dry out after a long haul in the slow cooker, so we opt for bone-in thighs to guarantee optimal ﬂavor and succulence. Make prep easier with prepeeled garlic, and pretty-up the platter with lemon slices and thyme sprigs. Cooking spray 1 cup unsalted chicken stock 1⁄ 4 cup dry white wine 3 tablespoons all-purpose ﬂour 2 tablespoons unsalted butter, melted and cooled 2 tablespoons fresh lemon juice, divided 6 skin-on, bone-in chicken thighs (about 1 1⁄2 pounds) 1 3⁄4 teaspoons kosher salt, divided 1⁄ 2 teaspoon freshly ground black pepper, divided 1⁄ 1 2 pounds small red potatoes, scrubbed 40 garlic cloves, peeled 12 fresh thyme sprigs 3 tablespoons chopped fresh parsley 1. Coat bottom and sides

of a 6-quart slow cooker with cooking spray. 2. Combine stock, wine, ﬂour, butter, and 1 tablespoon lemon juice in a medium bowl, stirring

with a whisk; pour mixture into slow cooker. Sprinkle chicken thighs evenly with 3⁄ 1 4 teaspoon salt and 4⁄ teaspoon pepper. Place thighs in slow cooker, skin side down. Arrange potatoes, garlic, and thyme over chicken in slow cooker. Sprinkle 1 ⁄2 teaspoon salt and 14⁄ teaspoon pepper evenly over garlic and potatoes. Cover slow cooker; cook on LOW for 8 hours. 3. Transfer chicken to a platter. Transfer potatoes and garlic to platter with a slotted spoon; discard thyme sprigs. Sprinkle chicken and potatoes evenly with remaining 1⁄ 2 teaspoon salt, remaining 1 tablespoon lemon juice, and parsley. Strain cooking liquid from slow cooker through a sieve into a liquid measuring cup; let stand 3 minutes. Discard any fat that rises to top of liquid. Serve jus with chicken, potatoes, and garlic cloves. SERVES 6 (serving size: 1 thigh, 1⁄ 4 pound potatoes, and about

5 tablespoons jus) CALORIES 324; FAT 14.1g (sat 5.2g, mono 5.2g, poly 2.2g); PROTEIN 20g; CARB 29g; FIBER 3g; SUGARS 2g (est. added sugars 0g); CHOL 100mg; IRON 2mg; SODIUM 664mg; CALC 63mg

—Recipe by David Bonom

46 C O O K I N G L I G H T A P R I L 2 0 1 6

P H O T O G R A P H Y: J E N N I F E R C A U S E Y; F O O D S T Y L I N G : C H E L S E A Z I M M E R ; P R O P S T Y L I N G : L I N D S E Y L O W E R

Hands-on: 15 min. Total: 8 hr. 15 min.

DINNER

TONIGHT

LETO’SOK ! C

1

SHAPE beef into 2 (1-inchthick) patties; sprinkle with pepper and salt. Heat a skillet over medium-high heat. Coat pan with cooking spray. Add patties; cook 3 to 4 minutes on each side.

2

$11.55 for FOUR SERVINGS

3

the cheeseburger salad Hands-on: 30 min. Total: 30 min.

Classic burger elements become a fast, fun salad—a deconstructed take on a diner favorite. Instead of four burger patties, we cook just two, then chop and sprinkle them over the top. A handful of crushed potato chips adds crunch. Kick up the dressing with a pinch of ground red pepper. 48 C O O K I N G L I G H T A P R I L 2 0 1 6

12 ounces 90% lean ground sirloin 1⁄ 2 teaspoon freshly ground black pepper 1⁄ 4 teaspoon salt Cooking spray 1 large red onion, peeled and cut horizontally into 1⁄ 4-inch-thick slices 1 (10-ounce) package chopped romaine hearts 1 1⁄2 cups chopped tomato 3 ounces 2% reducedfat cheddar cheese, shredded (about 3⁄4 cup)

1⁄ 3 1⁄ 4

cup canola mayonnaise cup unsalted ketchup 2 tablespoons water 1 1⁄2 ounces reduced-fat kettle-cooked potato chips SERVES 4 (serving size: about 3 cups salad and 2 1⁄2 tablespoons mayonnaise mixture) CALORIES 352; FAT 17.8g (sat 4.6g, mono 9g, poly 2.8g); PROTEIN 25g; CARB 22g; FIBER 3g; SUGARS 8g (est. added sugars 3g); CHOL 60mg; IRON 3mg; SODIUM 547mg; CALC 138mg

—Recipe by Robin Bashinsky

COMBINE mayonnaise, ketchup, and 2 tablespoons water in a small bowl, stirring with a whisk; drizzle evenly over salads. LIGHTLY CRUSH potato chips with your hands; sprinkle evenly over salads.

$12 OR LESS. 30 MIN. OR LESS. Download the full curriculum in English or Spanish at cookinglight .com/letscook.

P H O T O G R A P H Y: J E N N I F E R C A U S E Y; F O O D S T Y L I N G : K E L L I E G E R B E R K E L L E Y; P R O P S T Y L I N G : C L A I R E S P O L L E N

ADD onion to pan; cook 5 to 6 minutes on each side; separate into rings. CUT burgers into bite-sized pieces. Divide romaine, burgers, onion, tomato, and cheese among 4 bowls.

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DINNER

Fresh, Seasonal Soup At the market, let kids have fun selecting produce for this spring dinner.

TONIGHT E IN TH

KIDISTCHEN K

BY KATI E WOR KM A N

WHY DO YOU HAVE TO SNAP ASPARAGUS?

1 The bottoms of asparagus

P H O T O G R A P H Y: J E N N I F E R C A U S E Y; F O O D S T Y L I N G : K E L L I E G E R B E R K E L L E Y; P R O P S T Y L I N G : L I N D S E Y L O W E R

spears are tough and woody. To easily remove that part, hold a spear at both ends and bend it into an arc.

2 Bend the spear until it snaps. Prepare the top end as directed, and use the bottom end for vegetable stock. SPRING VEGETABLE SOUP Hands-on: 45 min. Total: 45 min.

Use vegetable stock instead of chicken stock to make this a vegetarian dish. 2 tablespoons olive oil 2 medium carrots, diced (about 1 cup) 1 large leek, trimmed and diced (about 2 cups) 1 celery stalk, diced (about 2⁄3 cup) 1⁄ 2 teaspoon salt 1⁄ 2 teaspoon black pepper

2 garlic cloves, minced 5 cups unsalted chicken stock 1 pound very small red potatoes, quartered 1 cup frozen green peas 1 cup (1 1⁄2-inch) slices asparagus 1 (15-ounce) can unsalted cannellini beans, rinsed and drained 2 cups fresh baby spinach 1 teaspoon fresh thyme 1⁄ 4 cup torn fresh basil 1⁄ 2 ounce Parmesan cheese, shaved

1. Heat a large saucepan over

medium heat. Add oil; swirl to coat. Add carrots, leek, and celery; cook 5 minutes, stirring occasionally. Add salt, pepper, and garlic; cook 1 minute, stirring frequently. Add stock; bring to a simmer over medium-high heat. Add potatoes; reduce heat to medium, and simmer 8 minutes or until potatoes start to soften. 2. Add peas, asparagus, and beans; simmer 4 minutes or until vegetables are crisp-

tender. Add spinach, thyme, and basil; cook 1 minute. Ladle soup into bowls; top evenly with cheese. SERVES 4 (serving size: about 2 cups soup and about 1 1⁄2 teaspoons cheese) CALORIES 340; FAT 9.1g (sat 1.7g, mono 5.3g, poly 1g); PROTEIN 19g; CARB 48g; FIBER 11g; SUGARS 9g (est. added sugars 0g); CHOL 3mg; IRON 5mg; SODIUM 616mg; CALC 170mg

Katie Workman is the author of Dinner Solved! and The Mom 100 Cookbook. She is also the creator of themom100.com blog, where you’ll ﬁnd more real-life solutions for family meals.

A P R I L 2 0 1 6 C O O K I N G L I G H T 51

I TEACH A CLASS OF 4TH GRADERS

IT’S NOT OK TO JUST GET BY WITH RA PAIN.

Nobody chooses to have RA, but you do have control over how you live your life with it. If you feel like you’re just getting by, talk to your doctor. But keep in mind that patients and rheumatologists often think about RA in different ways. Rethinking how you have the conversation could make a difference in what your doctor recommends.

Visit RethinkRA.com to order your free RethinKit today.

Copyright © 2014 Pﬁzer Inc.

All rights reserved.

April 2014

TRA563107-01

weekend

DINNER

warrior

TONIGHTD

HEAG A T E G OKIN CO

COOK ONCE, EAT 3X

QUINOA Spring Vegetable and Quinoa Salad with Bacon Recipe p. 56

P H O T O G R A P H Y: J E N N I F E R C A U S E Y; F O O D S T Y L I N G : C H E L S E A Z I M M E R ; P R O P S T Y L I N G : L I N D S E Y L O W E R

A big batch of quinoa yields enough for a spring salad, a creamy Asian-style chicken dish, and a chiliﬁed take on a classic casserole.

A P R I L 2 0 1 6 C O O K I N G L I G H T 55

DINNER

TONIGHT D EKEN

C O O K O N C E , E AT 3 X

WE ARRIOR W

2

SPRING VEGETABLE AND QUINOA SALAD WITH BACON Hands-on: 18 min. Total: 26 min.

1WITH POACHED CHICKEN THIGHS GINGER-COCONUT QUINOA Hands-on: 22 min. Total: 67 min.

Make this recipe ﬁrst, and use the leftover quinoa for Recipes 2 and 3. We cook the quinoa twice—once to absorb the liquid, and again to make it wonderfully creamy. 2 2 2 2 1 1 1 6 3 3⁄4 1⁄ 2 5 2 1⁄2 1⁄ 2 1⁄ 4

1 4 1⁄ 4

tablespoons olive oil, divided teaspoons grated lime rind tablespoons fresh lime juice tablespoons adobo sauce from canned chipotle chiles in adobo sauce tablespoon minced peeled fresh ginger tablespoon minced garlic tablespoon lower-sodium soy sauce (4-ounce) skinless, boneless chicken thighs cups unsalted chicken stock, divided cup chopped onion garlic cloves, crushed cups uncooked quinoa, rinsed and drained teaspoon freshly ground black pepper teaspoon kosher salt (14-ounce) can light coconut milk ( 1⁄4-inch-thick) slices peeled ginger cup diagonally sliced green onions

1. Combine 1 tablespoon oil and next 6 ingredients (through soy sauce); reserve 3 tablespoons. Combine remaining soy 56 C O O K I N G L I G H T A P R I L 2 0 1 6

sauce mixture and chicken in a zip-top bag; seal. Let stand at room temperature 30 minutes, turning occasionally. 2. Remove chicken from bag; reserve marinade. Bring reserved marinade and 3 cups stock to a boil in a large Dutch oven. Add chicken; reduce heat, and simmer 10 minutes or until done. Remove chicken from pan. Place cooking liquid in a bowl; reserve. When cool, shred chicken into large pieces. 3. Heat pan over medium-high heat. Add remaining 1 tablespoon oil; swirl. Add onion and crushed garlic cloves; sauté 5 minutes. Add reserved cooking liquid and quinoa; bring to a boil. Cover, reduce heat, and simmer 12 minutes (quinoa will be slightly undercooked). Reserve 31⁄2 cups quinoa mixture for Recipes 2 and 3. Add remaining 34⁄ cup stock, pepper, salt, coconut milk, and ginger slices to remaining 2 cups quinoa mixture in pan; bring to a simmer. Cover and cook 15 minutes, stirring occasionally. Divide among 4 bowls; top evenly with chicken, reserved 3 tablespoons soy sauce mixture, and green onions. SERVES 4 (serving size: 4 ounces chicken and 1⁄2 cup quinoa) CALORIES 457; FAT 19g (sat 5.2g, mono 7.5g, poly 4.4g); PROTEIN 40g; CARB 30g; FIBER 4g; SUGARS 5g (est. added sugars 0g); CHOL 113mg; IRON 4mg; SODIUM 402mg; CALC 55mg

2 1⁄2 cups fresh asparagus, cut diagonally into 1-inch pieces 1⁄ 2 cup frozen green peas 3 center-cut bacon slices, chopped 3 tablespoons cider vinegar 1 tablespoon unsalted butter 2 teaspoons whole-grain Dijon mustard 1 3⁄4 cups cooked quinoa (from Recipe 1) 1 teaspoon black pepper 1⁄ 2 cup chopped fresh ﬂat-leaf parsley 1 tablespoon chopped fresh tarragon 1 tablespoon fresh thyme leaves 5 ounces baby spinach 3 tablespoons sliced almonds, toasted 1. Bring a large saucepan ﬁlled

with water to a boil. Add asparagus and peas; boil 2 minutes. Drain. Plunge into a bowl of ice water; drain. 2. Cook bacon in a large skillet over medium-high heat 4 minutes, stirring occasionally. Remove bacon from pan with a slotted spoon; set aside. Add vinegar, butter, and Dijon mustard to drippings in pan, stirring with a whisk until butter melts. Add quinoa and pepper to pan; cook 1 minute. Place quinoa mixture in a medium bowl; add asparagus mixture, parsley, tarragon, thyme, and spinach, tossing to combine. Divide quinoa mixture among 4 plates; sprinkle evenly with reserved bacon and almonds. SERVES 4 (serving size: about 1 cup) CALORIES 266; FAT 10.1g (sat 2.9g, mono 3.8g, poly 2.1g); PROTEIN 13g; CARB 33g; FIBER 7g; SUGARS 5g (est. added sugars 0g); CHOL 11mg; IRON 6mg; SODIUM 245mg; CALC 115mg

DINNER

TONIGHT D EKEN

C O O K O N C E , E AT 3 X

WE ARRIOR W

3

KING RANCH CHICKEN AND QUINOA CASSEROLE Hands-on: 23 min. Total: 47 min.

1 3⁄4 cups cooked quinoa (from Recipe 1) 5 teaspoons olive oil, divided 2 cups chopped seeded poblano pepper (about 3 medium) 1 1⁄2 cups chopped onion 1 tablespoon minced garlic 2 tablespoons all-purpose ﬂour 2 teaspoons ground cumin 1 teaspoon ancho chile powder 2 cups unsalted chicken stock 1⁄ 4 teaspoon kosher salt 1 (14.5-ounce) can unsalted ﬁre-roasted tomatoes 1 (4-ounce) can mild chopped green chiles 6 ounces skinless, boneless rotisserie chicken breast, shredded (1 1⁄2 cups) 3.5 ounces reduced-fat cheddar cheese, shredded and divided (about 3⁄4 cup) 1. Preheat oven to 400°. 2. Combine cooked quinoa and 58 C O O K I N G L I G H T A P R I L 2 0 1 6

1 tablespoon oil in a bowl. Spread quinoa on a parchment-lined baking sheet; bake at 400° for 14 minutes. 3. Heat a large Dutch oven over medium-high heat. Add remaining 2 teaspoons oil; swirl. Add poblano pepper, onion, and garlic; sauté 5 minutes. Stir in ﬂour, cumin, and chili powder; cook 1 minute. Add stock, salt, tomatoes, and chopped green chiles to pan; bring to a boil. Reduce heat, and simmer 8 minutes. Remove pan from heat; stir in chicken. Pour half of chicken mixture into the bottom of an 8-inch square baking dish; top with half of quinoa mixture and 2 ounces cheese. Repeat layers once with remaining chicken mixture, remaining quinoa, and remaining 1.5 ounces cheese. Bake at 400° for 25 minutes. SERVES 4 (serving size: about 1 1⁄2 cups) CALORIES 442; FAT 16.6g (sat 4.8g, mono 7.9g, poly 2.4g); PROTEIN 30g; CARB 45g; FIBER 6.5g; SUGARS 9g (est. added sugars 0g); CHOL 56mg; IRON 3mg; SODIUM 686mg; CALC 423mg

—Recipes by Adam Hickman

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Making sense of all that science

Eat Whole Grains Every Day Three lessons from our new book BY AN N TAY LOR P I T T M A N

A

s executive editor at Cooking Light, I have whole grains in my DNA. So I was delighted to explore their all-around awesomeness in my new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. There are compelling reasons to eat more whole grains, as reﬁned carbs take increasing blame for our nation’s health woes, including heart disease, weight gain, and diabetes. The USDA recommends that half of the grains we eat be whole, but I say go for more. It’s easier (and tastier) than you might think. Here, a collection of family-friendly, go-to recipes from my book show you just how easy it can be. A P R I L 2 0 1 6 C O O K I N G L I G H T 63

NUTRITION MADE EASY

Whole Grains 2.0

[ PART 1 ]

GLUTEN-FREE GRAINS If you are gluten sensitive, you can still get your daily whole-grain ﬁx. Try these next-level options once you’ve mastered the basics (recipes available at cookinglight.com/ wholegrains).

AMARANTH Strong grassy ﬂavor; grains cook up like grits.

TEFF Tiny grains and ﬁne ﬂour with a slight molasses ﬂavor. USE IT Make “polenta” with grains; try ﬂour in Super-Fudgy Teff Brownies.

Familiar Gluten-Free Grains

USE IT Make porridge with grains; toast ﬂour for savory Everything Amaranth Crackers.

BROWN RICE Mildly nutty and chewy; great for pilafs, casseroles, and salads.

SORGHUM Grains are starchy; ﬂour is coarse. USE IT Use ﬂour in rustic cookies; try grains in Grilled Radicchio and Sorghum Pilaf.

OATS From chewy (steel-cut) to creamy (old-fashioned), these grains go beyond breakfast (see page 66). QUINOA Fluffy grains with earthy ﬂavor; all-purpose; good in pilafs, salads, casseroles, and soups. WILD RICE Earthy-reedy ﬂavor and ﬁrm texture; great for pilafs, soups, and casseroles.

BUCKWHEAT Grains are sticky; ﬂour has a strong, earthy taste. USE IT Toss grains in bold Thai Buckwheat Larb; try ﬂour in waffles and cookies.

MILLET Grains and ﬂour have a mild ﬂavor. USE IT Puree grains for creamy soups or Millet Cream Tarator Dip; try ﬂour in quick breads. 64 C O O K I N G L I G H T A P R I L 2 0 1 6

P H O T O G R A P H Y: J E N N I F E R C A U S E Y; F O O D S T Y L I N G : K E L L I E G E R B E R K E L L E Y; P R O P S T Y L I N G : L I N D S E Y L O W E R

CORN (INCLUDING POPCORN) Sweet and crunchy; use in salads, quick sides, and snacks.

CHOCOLATE BUCKWHEAT WAFFLES WITH JUICY BERRIES Hands-on: 19 min. Total: 35 min.

I’ve remade the typical syrupdoused waffle breakfast into a lower-sugar, fruit-forward, gluten-free, whole-grain plate with 273 fewer calories. In place of reﬁned all-purpose ﬂour, I go with gluten-free buckwheat ﬂour, which adds 2.4g ﬁlling ﬁber per serving; strawberries add another 2.4g. Barely sweetened berries and yogurt replace maple syrup, slashing 18g added sugar per serving. 4 1⁄2 cups quartered strawberries 9 tablespoons sugar, divided 1⁄ 2 cup plain fat-free Greek yogurt 3⁄ 4 teaspoon vanilla extract, divided 4.5 ounces buckwheat ﬂour (about 1 cup) 1⁄ 3 cup unsweetened cocoa 3⁄ 4 teaspoon baking soda 1⁄ 8 teaspoon salt 1 1⁄4 cups nonfat buttermilk 1⁄ 4 cup water 1 tablespoon canola oil 2 large egg yolks 3 large egg whites Cooking spray 2 tablespoons sliced almonds, lightly toasted 1. Combine strawberries and

2 tablespoons sugar, tossing well. Let stand at room temperature 30 minutes. 2. Place yogurt, 1 tablespoon sugar, and 14⁄ teaspoon vanilla in a small bowl, stirring well; chill until ready to serve. 3. Weigh or lightly spoon ﬂour into a dry measuring cup; level with a knife. Combine ﬂour, cocoa, baking soda, and salt in a large bowl, stirring with a whisk. Combine remaining

1⁄

2 teaspoon vanilla, buttermilk, and next 3 ingredients (through yolks) in a medium bowl, stirring with a whisk. Add buttermilk mixture to ﬂour mixture; stir well. 4. Preheat a Belgian waﬄe iron. 5. Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Gradually add remaining 6 tablespoons sugar, 1 tablespoon at a time, beating until stiﬀ, glossy peaks form. Gently fold about onefourth of egg white mixture into batter. Fold in remaining egg white mixture. Coat waﬄe iron with cooking spray. Spoon about 1⁄2 cup batter over each waﬄe plate, spreading to edges. Cook 4 minutes or until lightly browned and done; remove waﬄes from iron. Repeat procedure with cooking spray and remaining batter. Top waﬄes with strawberry mixture, yogurt mixture, and almonds.

SERVES 6 (serving size: 2 waffles, about 2⁄ 3 cup strawberry mixture, about 4 teaspoons yogurt mixture, and 1 teaspoon almonds) CALORIES 267; FAT 6.3g (sat 1.2g, mono 3g, poly 1.3g); PROTEIN 11g; CARB 45g; FIBER 7g; SUGARS 26g (est. added sugars 19g); CHOL 62mg; IRON 2mg; SODIUM 296mg; CALC 113mg

WANT ANOTHER IDEA FOR BUCKWHEAT FLOUR?

Try it in the chocolate chunk cookies on page 69.

MAKE AHEAD

Cook a double batch of waffles on the weekend, and stash extras in the freezer: Cook, cool completely, and freeze in a zip-top plastic freezer bag for up to 1 month. Pop waffles in the toaster to reheat.

NUTRITION MADE EASY

Whole Grains 2.0 [ PART 2 ]

USE FAMILIAR GRAINS IN NEW WAYS I always have quick-cooking steelcut oats on hand; I buy them in bulk from Costco. Surely lots of other folks love these chewy, nutty grains and keep them on hand, too. Why not open up a whole new world for this pantry staple, using them in dishes beyond the usual morning porridge? They’re more versatile than you may think. In the recipe here, I’ve replaced the white rice typically used in jambalaya with oats, and the results are fantastic. For more ideas, see below.

Take Your Oats to Dinner If quick-cooking steel-cut oats aren’t a pantry staple in your home, I’d like to convince you that they should be with some ideas that go way beyond breakfast. MIGHTY MEAT LOAF Replace some of the meat and the usual breadcrumbs or soaked bread with cooked, cooled steel-cut oats. BOLOGNESE BOWL Cook oats using half milk and half unsalted chicken stock, and ladle on your favorite Bolognese. NEWFANGLED CHILI Stir dry oats into the simmering liquid to replace half of the meat. RISOTTO REDUX Swap in oats for Arborio rice, and stir up a creamy whole-grain meal. HEARTY FRITTATA Make your eggy skillets more substantial by stirring some cooked, cooled oats into the mix.

66 C O O K I N G L I G H T A P R I L 2 0 1 6

STEEL-CUT OATS JAMBALAYA Hands-on: 51 min. Total: 51 min.

The Creole classic gets a fun makeover with steel-cut oats, which are higher in protein and ﬁber than white rice. But I wouldn’t dare change the heart of the recipe—the trinity of onion, bell pepper, and celery. Be sure to use quickcooking steel-cut oats for the best results. Cooking spray 1 pound skinless, boneless chicken thighs, cut into 1⁄2-inch pieces 1⁄ 1 4 teaspoons kosher salt, divided 8 ounces andouille sausage, thinly sliced 2 tablespoons canola oil 2 cups chopped white onion 1 cup diced celery 1 cup ﬁnely chopped green bell pepper 1 cup ﬁnely chopped red bell pepper 8 garlic cloves, minced 2 teaspoons paprika 1 teaspoon freshly ground black pepper 3⁄ 4 teaspoon dried oregano 1⁄ 2 teaspoon ground red pepper 2 bay leaves 1 cup uncooked quick-cooking steel-cut oats 2 1⁄2 cups unsalted chicken stock (such as Swanson) 1 (14.5-ounce) can unsalted diced tomatoes, undrained 12 ounces peeled and deveined medium shrimp 1⁄ 2 cup sliced green onions

1. Heat a Dutch oven over medium-

high heat. Coat pan with cooking spray. Add chicken to pan, and sprinkle with 14⁄ teaspoon salt; cook 4 minutes, turning to brown on all sides. Add sausage; sauté 2 minutes. Remove mixture from pan. 2. Add oil to pan; swirl to coat. Add white onion, celery, bell peppers, and garlic; sauté 8 minutes or until tender, scraping pan occasionally to loosen browned bits. Stir in remaining 1 teaspoon salt, paprika, and next 4 ingredients (through bay leaves); sauté 1 minute. Add oats; cook 1 minute, stirring constantly. Add stock and tomatoes; bring to a boil. Reduce heat, and simmer, uncovered, 4 minutes. Return chicken mixture to pan, and add shrimp; cook 5 minutes or until shrimp and oats are done and mixture thickens. Sprinkle with green onions. SERVES 8 (serving size: about a scant 1 1⁄4 cups jambalaya and 1 tablespoon green onions) CALORIES 296; FAT 9.8g (sat 2g, mono 3.1g, poly 1.7g); PROTEIN 27g; CARB 25g; FIBER 5g; SUGARS 5g (est. added sugars 0g); CHOL 138mg; IRON 3mg; SODIUM 628mg; CALC 115mg

NUTRITION MADE EASY [ PART 3 ]

GO ALL IN WHEN BAKING I favor an approach that is diﬀerent from what you’ll see just about anywhere. Instead of tiptoeing into whole-grain baking, using a small percentage of whole-grain ﬂour with a larger amount of reﬁned all-purpose, just go for it and go all in. I’ve found that bland all-purpose ﬂour dilutes ﬂavors, while nutty whole-grain ﬂours amplify buttery, toasty, and chocolaty notes. You may discover that you need a little more liquid; you may not. But I recommend going bold and giving it a try. I now serve 100% whole-grain desserts to my kids, and they’ve never complained.

Hands-on: 9 min. Total: 36 min.

This has been my go-to “house” cookie for years—when I tell the kids I’m making cookies, it’s these guys, made with no-frills, good ol’ whole-wheat ﬂour. The good news is that they work with other ﬂours, too (see sidebar at right). They’re wonderfully crisp around the edges and chewy in the middle; that soft center comes from using all brown sugar (no granulated) and a drizzle of honey. 1 cup packed dark brown sugar 6 tablespoons canola oil 6 tablespoons butter, softened 2 tablespoons honey

1 1⁄2 teaspoons vanilla extract 1 large egg 9.5 ounces whole-wheat ﬂour (about 2 cups) 1 teaspoon baking soda 3⁄ 8 teaspoon table salt 4 ounces premium semisweet chocolate, chopped 3⁄ 8 teaspoon ﬂeur de sel or other coarse sea salt 1. Preheat oven to 375°. 2. Place ﬁrst 3 ingredients

in a large bowl; beat with a mixer at medium speed until well blended. Add honey, vanilla, and egg; beat until well combined. 3. Weigh or lightly spoon ﬂour into dry measuring cups; level with a knife. Combine ﬂour, baking soda, and table salt, stirring with

*St

CRUNCHY-CHEWY SALTED CHOCOLATE CHUNK COOKIES

a whisk. Add ﬂour mixture to sugar mixture; beat at low speed until almost combined. Add chocolate; beat at low speed just until combined. 4. Spoon dough by rounded tablespoonfuls onto parchment paper–lined baking sheets (12 cookies per sheet); sprinkle 1 ⁄8 teaspoon sea salt evenly over each batch of 12, pressing gently to adhere. Bake in batches at 375° for 8 to 10 minutes or until barely browned around edges. Cool cookies on pan 3 minutes; place on a wire rack to cool. SERVES 36 (serving size: 1 cookie) CALORIES 105; FAT 5.7g (sat 2.1g, mono 2g, poly 0.8g); PROTEIN 1g; CARB 14g; FIBER 1g; SUGARS 8g (est. added sugars 8g); CHOL 10mg; IRON 0mg; SODIUM 104mg; CALC 9mg

f fave ! f a

Whole Grains 2.0

1

2

3

4

Change It Up Use the recipe at left as a customizable template. I baked dozens using different ﬂours; all worked beautifully.

1 BROWN RICE FLOUR (8.8 ounces/2 cups) Cookies ﬂattened but were crispy and very nutty tasting.

2 BUCKWHEAT FLOUR (9 ounces/2 cups) Sandy batter, but cookies were beautiful. Buckwheat’s bitter edge tasted like dark chocolate.

3 WHITE WHOLEWHEAT FLOUR (9.5 ounces/2 cups) Cookies were puffy and pretty, with more up-front sweetness than the other versions.

4 WHOLE-WHEAT PASTRY FLOUR (8.5 ounces/ 2 cups + 2 tablespoons) Crunchier texture; ﬂavor was mild, buttery, and sweet.

Everyday Whole Grains, available March 22 wherever books are sold (Oxmoor House, $25, 352 pages). For more information, visit cookinglight .com/wholegrains. A P R I L 2 0 1 6 C O O K I N G L I G H T 69

healthyhabits + Beauty Habit: Rose

p. 77

+ Travel Habit: Exploring New Orleans

p. 83

MEDITATE Your Way to BETTER HEALTH Om sweet om: why clearing your mind is the best thing you can do for your body BY K A R E N AS P

I L L U S T R AT I O N S : B R I T TA N Y M O L I N E U X

O

ne of the quickest things you can do to improve your health takes little thought: meditation. Experts agree that the practice can have profound eﬀects, both immediate and long-term, on your life. “Early on, you notice that you’re calmer, you handle stress better, you’re less reactive, your relationships improve, and you sleep better,” says John Yates, PhD, director of Dharma Treasure Buddhist Sangha in Tucson, Arizona, and author of The Mind Illuminated: A Complete Meditation Guide Using Buddhist Wisdom and Brain Science. Why is meditation so great? Just like when you exercise, physiological changes take place in your body when you meditate. Studies show that just eight

weeks of meditation can increase density in the area of your brain responsible for executive function, which helps regulate emotions, holds information, and allows you to perform at your highest level. And meanwhile, the amygdala, the part of your brain that acts like a stress button,

shrinks. It’s like going to the gym for your brain. “Meditation changes the way the brain responds to stressful situations,” says Beth Darnall, PhD, clinical associate professor at Stanford University and author of Less Pain, Fewer Pills. How much meditation do you need to reap these

rewards? That’s up for debate. While studies often look at 30-minute sessions, shorter amounts of 5 to 10 minutes, or even just 1 minute, can also do you good, says Bonnie Marks, PsyD, psychologist at Rusk Rehabilitation at NYU Langone in New York City. In fact, how long you meditate may A P R I L 2 0 1 6 C O O K I N G L I G H T 71

The

MIND

HABIT not be as important as how frequently you meditate— daily, ideally. If every day sounds like a challenge, know this: “Meditation can be done anywhere, anytime,” Marks says. While sitting in a comfortable position in a quiet atmosphere is ideal, you can meditate anywhere, including in an elevator, while walking your dog, or when you’re washing dishes. “Whenever you can be more mindful, no matter what you’re doing, you’re meditating and, as a result, gaining little pockets of mental freedom throughout the day,” she says. And for all of the naysayers who say their mind is too busy to meditate, that’s actually the point. “You’re not trying to keep your mind still when you meditate,” Yates says. “Instead, you’re trying, in a very gentle way, to keep your attention anchored to something, the breath being the most common anchor.” Your mind will wander, especially when you ﬁrst start out with a meditation practice, but those periods of wandering will eventually get shorter, and soon you’ll be able to stay focused on your breath for longer periods. “Don’t worry about how many times your mind wanders,” Yates says. “Instead, take a positive attitude and tell yourself that’s just one less time you have to pull it back in.” 72 C O O K I N G L I G H T A P R I L 2 0 1 6

Meditation is like going to the gym for your brain. Ready to take the plunge? Follow these ﬁve steps to start your meditation habit.

1

SCHEDULE IT

First thing in the morning is best, as you’ll stand a greater chance of getting it done. If necessary, rise a little earlier than usual. If morning doesn’t work for you, ﬁnd another time that you can sneak away for a few minutes.

3 ASSUME THE POSITION Keep your back straight, allowing its natural curve. Place your arms and legs in a comfortable position so they’re symmetrical, meaning that one arm isn’t higher than the other or your legs aren’t in different positions. Close your lips, with your teeth slightly parted and your tongue resting on the back of your upper teeth. Finally, angle your eyes slightly down like you’re reading a book.

2

QUIET DOWN

The ideal space has little noise besides natural sounds like barking dogs and chirping birds. Background conversation is even OK, as long as you can’t make out the words, Yates says.

4 JUST BREATHE

Decide how long you want to meditate—set a timer if you’d like—and then spend that period focusing on your breath. Breathe through your nose with your normal breathing pattern. Or try guided meditation, where an instructor leads you through the practice.

5 TRY TWO MONTHS

Meditating can often be a challenge when you start, which is why you might be tempted to call it quits after your ﬁrst week or two. Yet habits generally take about eight weeks to form, Marks says. So challenge yourself to stick with it for that long, and it will no doubt become as routine as brushing your teeth, which means your day soon won’t feel right without it.

MEDITATION APPS Looking for some guidance when meditating? Load these four apps on your smartphone so you can meditate wherever life takes you. 1 Buddhify Comes with more than 80 guided meditations and a timer if you want to do your own meditation. (buddhify.com)

2 Calm Provides sessions to meet any goal, like sleeping better, stressing less, or maintaining better focus. (calm.com)

3 Headspace A 10-day free course leads you through 10 minutes a day. Connect with friends for support. (headspace.com)

4 OMG! I Can Meditate Pay to access more than 180 meditations, or try dozens of free ones. (omgmeditate.com)

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The

BEAUTY

HABIT

A Rose by Any Other Name The oil and essence of these pretty petals help balance and soothe skin.

BY CINDY HATCHER

ROSE ESSENTIAL OIL IS A

KENSINGTON APOTHECARY ROSE MILK CLEANSER

P H O T O G R A P H Y: J E N N I F E R C A U S E Y; F O O D S T Y L I N G : K E L L I E G E R B E R K E L L E Y; P R O P S T Y L I N G : C L A I R E S P O L L E N

Rose ﬂower oil and organic rose water help sweep away dirt in this gently hydrating formulation made with pure plant oils. $24, kensingtonapothecary.com

PRECIOUSLY

PRICEY INGREDIENT, AS BLOSSOMS MUST BE HARVESTED IN EARLY MORNING BY HAND.

ANNEMARIE BÖRLIND ROSE BLOSSOM REVITALIZING CARE

Use between cleansing and moisturizing for an antiaging radiance boost via organic damask rose water. Give it a good shake before applying. $38, borlind.com

A P R I L 2 0 1 6 C O O K I N G L I G H T 77

The

Rose oil offers vitamins and essential HABIT fatty acids to repair damaged skin. BEAUTY

CHARLOTTE TILBURY WONDERGLOW

Power up your foundation by applying this glow-enhancing balm beforehand. Helps scatter and diffuse light for a naturally softer, brighter look. Rose hip oil aids in moisturization. $55, charlottetilbury.com

L’OCCITANE SHEA BUTTER SOOTHING FLUID

This luxurious formulation contains 5% nourishing shea butter to moisturize and rose hip oil to soothe dry skin. $49, usa.loccitane.com

MOROCCANOIL FLEUR DE ROSE BODY BUFF

Help ready skin for warmer weather with this body exfoliator scented with roses. $52, moroccanoil.com

Shield with SPF Brighter days are ahead. Prep with new drugstore moisturizers.

FOR SOFTER SKIN

FOR YOUNGER SKIN

FOR BRIGHTER SKIN

FOR NOURISHED SKIN

Neutrogena Hydro Boost Water Gel with Broad Spectrum SPF 15 ($18, neutrogena.com) Superior moisture delivered in a lightweight, fastabsorbing gel formulation.

Aveeno Absolutely Ageless Daily Moisturizer Broad Spectrum SPF 30 ($20, aveeno .com) Improves skin’s elasticity and yields a youngerlooking appearance in one week.

Garnier SkinActive Clearly Brighter Brightening & Smoothing Daily Moisturizer ($15, garnier.com) Vitamin C and skin smoothers reveal glowing skin.

L’Oréal Paris Age Perfect Hydra-Nutrition Facial Oil SPF 30 ($20, lorealparisusa.com) Time to try the facial oil trend: This one contains SPF, soaks in quickly, and has eight essential oils.

78 C O O K I N G L I G H T A P R I L 2 0 1 6

BEAUTY

HABIT

What’s in Your Bag, This saucy model is adding her flavor to a new cookbook.

C

hrissy Teigen is a social media superstar, the wife of singer John Legend, a TV host, and an all-around fun person with whom you’d want to spend an afternoon in the kitchen. It’s this laidback vibe that helped evolve her blog (sodelushious.com) into a new cookbook, Cravings: Recipes for All the Food You Want to Eat. Here are a few of Teigen’s favorite ways to look her best, in and out of the kitchen.

1

BURT’S BEES

FACIAL CLEANSING TOWELETTES

“Filming two shows a day has me loaded with camera-friendly but not life-friendly makeup, so these are a must.” $6, burtsbees.com 3

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SMOOTH SPHERE LIP BALM “These are super

easy to toss in your bag when you’re on the go. I love the tartness and scent of the passion fruit ﬂavor in particular.” $3, evolutionofsmooth.com

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DÉFINICILS MASCARA “This is the perfect 4

everyday mascara—it’s not too dry, not too wet.” $27.50, lancome-usa.com

4

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THE MULTIPLE IN SOUTH BEACH “You can use

this absolutely anywhere (I use it on my cheeks), but the most surprising place would be a few dabs on your collarbone. It has you feeling like Jennifer Lopez.” $39, narscosmetics.com

CINDY HATCHER BEAUTY EDITOR

WHAT I LOVE THIS MONTH

WHAT ABOUT YOU?

Vaseline Lip Therapy tins ($4, vaseline.us) are an addictively easy way to get your healing and moisturizing ﬁx. These purse-friendly ﬁnds have a lovely, velvety texture that is available in four varieties—all lovely, affordable ways to love your lips.

Cindy Hatcher is Cooking Light’s beauty editor. Tell her what products you’re loving right now at cindy_hatcher @ timeinc.com. We’ll feature your top picks on our blog.

80 C O O K I N G L I G H T A P R I L 2 0 1 6

P R O P S T Y L I N G : L I N D S E Y L O W E R . P O R T R A I T : ( C I N DY H AT C H E R ) R A N DY M AYO R . H A I R A N D M A K E U P S T Y L I N G : C E L I N E C . R U S S E L L . ( C H R I S S Y T E I G E N ) A U B R I E P I C K . S U N G L A S S E S : V I C T O R I A B E C K H A M C L A S S I C V I C T O R I A AV I AT O R S ( F R O M $ 4 2 5 , V I C T O R I A B E C K H A M . C O M )

The

Y CHRISSN TEIGE ?

The

New Orleans TRAVEL In about 2,000 calories and 10,000 steps*

HABIT

*A unique guide to good eating and great exercise for hungry travelers

See the exercise math at cooking light.com/ math.

BREAKFAST

Bywater Grab a coffee and explore the trending Bywater neighborhood. If the java doesn’t do the trick, the brightly colored houses and vibrant personalities here will surely perk you up. Pop into 1 Satsuma Cafe (satsumacafe.com) for further hydration—this is a drinking town, so get ahead of the game—with a green drink (apple, fennel, kale, cucumber, and celery juices) and a green sandwich (egg, arugula, and avocado on wheat).

selling everything from ready-made roux to Korean-Creole fusion street food (the Japchalaya is a mash-up of Korean noodles, andouille sausage, and sesame sauce) for a snack. The historic, light-ﬁlled hall is perfect for picking up a culinary souvenir. Burn: 153 calories Eat: 364 calories

LUNCH

Downtown Enjoy a 1.8-mile amble through the French Quarter to 3 August (restaurantaugust.com), where chef John Besh offers French dining with a Louisiana accent. Catch their lunch menu on Fridays and Sundays. Start with the “Caesar” salad, a vegetarian take on the classic. Next up? The roasted grouper with blue

Burn: 102 calories Eat: 562 calories

MORNING

Marigny

P H O T O G R A P H Y: C E D R I C A N G E L E S , A N D ( B O T T O M R I G H T ) C R Y S TA L B E R G E R O N

Wind your way through the adjoining Marigny neighborhood for about a mile until you reach 2 St. Roch Market (stroch market.com), an indoor showcase of food vendors

2 1 4

From the kicky hummus at Shaya (top right) to a reviving coffee at St. Roch Market (above), New Orleans awakens your senses.

crab and wild mushrooms. Save your caloric splurge for the banana pudding with vanilla wafer ice cream and peanut butter powder for crunch. Burn: 204 calories Eat: 1,194 calories

AFTERNOON 3

French Quarter

5

6

TOTAL STEPS

15,000

NET CALORIES: 1,972

Make your way back to the French Quarter to join 4 Free Wheelin’ Bike Tours (neworleansbike tour.com). A three-hour spin will cycle past the World War II Museum, the tree-lined Garden District, and antebellum mansions. Burn: 816 calories

EVENING

Garden District It’s time to unwind for the night. Begin with a quintessential New Orleans experience at 5 Commander’s Palace (commanderspalace .com). Grab a seat at the bar or on the patio, and snack on the perfect New Orleans combo: a cup of turtle soup and a Sazerac. This will provide fuel for your 1-mile walk through the Garden District to dinner at 6 Shaya (shaya restaurant.com), where chef Alon Shaya is garnering national attention for

his modern Israeli cuisine. The wood-ﬁred oven turns out the most delectably puffy, piping-hot pita bread. Use it as a vehicle for an assortment of meze or one of the several hummus options on offer. For your main, the short rib spring stew pairs excellently with a glass of Israeli wine. Now you’re ready to spill out onto the lively streets of New Orleans, wherever the night takes you next. Burn: 102 calories Eat: 1,229 calories —Cindy Hatcher

A P R I L 2 0 1 6 C O O K I N G L I G H T 83

A Clever Trick for Lighter Alfredo Cauliflower puts a slimmer, trimmer, veggie-packed twist on a calorie-filled classic. Hands-on: 30 min. Total: 30 min.

Cooked cauliﬂower becomes creamy and luscious when pureed with stock and garlic. It’s a simple way to healthier fettuccine Alfredo. 8 ounces uncooked whole-wheat fettuccine 3 cups chopped broccoli 3 cups chopped cauliﬂower, divided 1 tablespoon white whole-wheat ﬂour 1 cup unsalted chicken stock 3 garlic cloves 2⁄ 3 cup 1% low-fat milk 1⁄ 1 2 tablespoons unsalted butter 1 teaspoon freshly ground black pepper 1 teaspoon fresh lemon juice

1⁄ 2

teaspoon kosher salt 2 ounces grated Parmigiano-Reggiano cheese, divided (about 1⁄2 cup) 1 teaspoon grated lemon rind

1. Cook pasta according to package

directions, omitting salt and fat. Add broccoli and 1 cup cauliﬂower during last 2 minutes of cooking; drain. 2. Place ﬂour in a large saucepan. Gradually add stock, stirring constantly with a whisk until blended. Bring to a boil over medium heat; cook 2 minutes or until thick, stirring constantly. Add remaining 2 cups cauliﬂower and garlic. Bring to a boil; cook 15 minutes or until very tender. Place cauliﬂower mixture in a blender. Add milk, butter, pepper, juice, salt, and 1 ounce cheese. Remove center piece of blender lid

(to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters); process until smooth. Return cauliﬂower mixture to pan over low heat. Add pasta mixture and lemon rind; toss well to coat noodles. Sprinkle with remaining 1 ounce cheese. Serve immediately. SERVES 4 (serving size: 1 1⁄2 cups) CALORIES 380; FAT 10.2g (sat 5.5g, mono 2.5g, poly 0.5g); PROTEIN 21g; CARB 53g; FIBER 10g; SUGARS 5g (est. added sugars 0g); CHOL 26mg; IRON 4mg; SODIUM 547mg; CALC 285mg

—Recipe by Sidney Fry, MS, RD

Make this whole-grain pasta dish part of your Cooking Light Diet meal plan. Sign up at diet.cookinglight.com/alfredo.

Ready in just 30 minutes, our creamy sauce helps cut 364 calories and a day’s worth of sat fat per serving.

84 C O O K I N G L I G H T A P R I L 2 0 1 6

P H O T O G R A P H Y: J E N N I F E R C A U S E Y; F O O D S T Y L I N G : K E L L I E G E R B E R K E L L E Y; P R O P S T Y L I N G : C L A I R E S P O L L E N

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GROW. HARVEST. COOK.

P H O T O G R A P H Y: J E N N I F E R C A U S E Y; F O O D S T Y L I N G : C H E L S E A Z I M M E R ; P R O P S T Y L I N G : G R A H A M Y E LT O N

Greens are one of the easiest and most rewarding plants to grow in containers. They sprout almost daily—simply pluck the outside leaves you need and find more awaiting you tomorrow. Read on to see what’s sprouting in our salad garden.

Meet Our Growers Jay and Graham Yelton live near Cooking Light headquarters in Birmingham, Alabama. These avid gardeners oversee a yard that’s packed with containers of delicious plants and stylish spaces for outdoor entertaining. “We have a passion for eating organic, plant-based diets whenever possible,” Graham says. This year, the Cooking Light Garden celebrates the joy and ease of growing themed containers. We enlisted the Yeltons’ help to make our plans a beautiful reality, then brought their bounty back to our kitchen to create simple, straightforward recipes that will put your crop to delicious use. Grow, harvest, and cook along with us. A P R I L 2 0 1 6 C O O K I N G L I G H T 87

GROW. HARVEST. COOK.

ARUGULA

Yields edible leaves quickly. Harvest leaves from the outside of the plant. The ﬂavor gets stronger as the plant grows, so consider replanting throughout spring.

SPINACH

Plant about a month before ﬁnal frost; leaves should grow quickly. Likes a sunny spot.

RADISHES

Pick a sunny spot for planting in well-drained soil; water consistently.

TURNIPS

To yield top results from your crop, sprinkle soil with coffee grounds soon after planting. —Graham Yelton

MICROGREENS (TATSOI)

These little ones need about four hours of direct sun a day. They’re a great option for windowsill gardening, especially if you are located in a colder climate or don’t have much outdoor space.

88 C O O K I N G L I G H T A P R I L 2 0 1 6

PEA SHOOTS

Plant in organic soil that’s rich in micronutrients. Water when top of soil feels dry.

The sport that kept her active

The razor that took her hair

The show that made her a star

The letters that gave her hope

The bandana that covered her head

The family that stood by her side

PICK UP A COPY IN STORES OR SUBSCRIBE AT PEOPLE.COM

GROW. HARVEST. COOK.

SPINACH AND ARUGULA SALAD with CREAMY PARMESAN DRESSING Hands-on: 10 min. Total: 10 min.

This light but rich dressing meets at the happy place between Caesar and ranch. 1.5 ounces Parmesan cheese, ﬁnely grated and divided (about 6 tablespoons) 1⁄ 3 cup canola mayonnaise 3 tablespoons fresh lemon juice 2 tablespoons water 1 teaspoon Dijon mustard 1⁄ 2 teaspoon freshly ground black pepper 4 cups baby spinach leaves 4 cups baby arugula leaves 3⁄ 4 cup matchstickcut or shredded turnip, divided

1. Combine half of

cheese and next 5 ingredients (through pepper) in a large bowl; stir until well blended. Add spinach, arugula, and half of turnip. Toss to coat. Sprinkle with remaining cheese and turnip. SERVES 6 (serving size: about 1 cup) CALORIES 77; FAT 5.4g (sat 1.2g, mono 2.7g, poly 1.4g); PROTEIN 3g; CARB 3g; FIBER 1g; SUGARS 1g (est. added sugars 0g); CHOL 6mg; IRON 1mg; SODIUM 252mg; CALC 107mg

90 C O O K I N G L I G H T A P R I L 2 0 1 6

PEA SHOOT SALAD Hands-on: 10 min. Total: 15 min.

Pea shoots offer the crunch of a salad green with the springy sweetness of green peas. They take wonderfully to Asian seasonings like soy sauce, rice vinegar, and ginger. Grating garlic accentuates its pungency. 2 tablespoons ﬁnely chopped cilantro 1 tablespoon ﬁnely chopped fresh mint 3 tablespoons dark sesame oil 2 tablespoons rice vinegar 2 tablespoons lowersodium soy sauce 1⁄ 1 2 teaspoons brown sugar 1 teaspoon grated peeled fresh ginger 1 teaspoon grated garlic 8 cups pea shoots 1 1⁄2 cups thinly sliced English cucumber 1 cup very thinly sliced radishes

1⁄ 2

cup sliced almonds, toasted and divided

1. Combine ﬁrst 8

ingredients in a large bowl, stirring with a whisk. Add pea shoots, cucumber, radishes, and half of almonds; toss gently to coat. Sprinkle with remaining almonds. SERVES 6 (serving size: about 1 1⁄3 cups) CALORIES 126; FAT 10.8g (sat 1.3g, mono 5.1g, poly 3.9g); PROTEIN 3g; CARB 6g; FIBER 2g; SUGARS 3g (est. added sugars 1g); CHOL 0mg; IRON 1mg; SODIUM 194mg; CALC 75mg

—Recipes by Robin Bashinsky

P H O T O G R A P H Y: J E N N I F E R C A U S E Y; F O O D S T Y L I N G : K E L L I E G E R B E R K E L L E Y; P R O P S T Y L I N G : C L A I R E S P O L L E N . ( FA M I LY P H O T O S ) C O U R T E S Y O F A M E L I A S A LT S M A N

THE RITUAL

Above: The author with her parents in 1955. Left: The author’s mother, Serilla, in Tel Aviv at age 17 with one of her sculptures in 1946.

Tender, Perfect Kneidlach Cookbook author Amelia Saltsman shares the story of her mother’s prized matzo balls. The key: a gentle, thorough touch.

M

y mother, Serilla, an artist and scholar, didn’t know how to boil the proverbial pot of water, let alone make delicious chicken soup, when she married my father, Ben, and moved from Israel to California. The youngest of four girls, she had had no need to learn to cook. Her older sisters helped their mother, while she roamed the house, reading. But, as is so often the case in the Diaspora, memories proved a powerful teacher. My mother never attempted the exquisite baking that her mother and sister managed on the family’s meager income, but she did remember how certain dishes tasted—chopped liver, braised chicken, ﬁre-roasted eggplant, a good hummus—and recaptured the ﬂavors of her childhood for us. This was especially true of her chicken soup.

Recently, my mother switched to kosher chicken parts for her soup, not because my parents are observant, but because the brined ﬂavors remind her more of her own mother’s soup. I prefer to use chickens from small local producers, removing the breast meat from two or three birds for another use and making soup from the bony parts and dark meat. Either way, this soup is a rich gold color, infused with the many vegetables my mother likes to use. There’s added meaning making chicken soup in spring, when young carrots, parsnips, and herbs are newly abundant. When it comes to matzo balls, kneidlach in Yiddish, the break in the food chain when my parents left their families again forced my mother to start “from scratch.” Her teacher was the recipe printed on the Manischewitz matzo meal box. The century-old

A long, gentle simmer gives the soup gorgeous color and clarity.

For the best texture, roll gently while coaxing the dough into a round shape. A P R I L 2 0 1 6 C O O K I N G L I G H T 93

THE RITUAL

The author with her mother in Los Angeles in 1956

company captures the traditional essentials: perfect, straightforward texture and buoyancy. The original recipe called for schmaltz; today it asks for oil. Fat that congeals works best, so we use a bit of the tasty chicken fat that hardens on top of our soup. Many cooks suﬀer from “matzo-ball anxiety”— kneidlach that sink like stones or disintegrate in the pot. That wasn’t an issue in our house; I have to conclude this is because my mother, a sculptor, has always had an innate feel for the dough. She uses a light but thorough touch to roll perfectly round balls that cook to perfection, without the need for added seltzer or whipped egg whites to lighten the mixture. I watched my mother make matzo balls, and my three children in turn learned by watching me. Three generations are now known for our tender kneidlach, and here I share the secrets with you. Adapted with permission from The Seasonal Jewish Kitchen © 2015 by Amelia Saltsman, Sterling Epicure, an imprint of Sterling Publishing Co., Inc. 94 C O O K I N G L I G H T A P R I L 2 0 1 6

MATZO BALL SOUP

1. To prepare chicken soup,

Hands-on: 55 min. Total: 15 hr.

place chicken in an 8-quart stockpot; add 3 quarts water. Bring to a simmer, skimming foam from surface. Adjust heat to maintain simmer (boiling will turn soup cloudy). 2. When no more foam appears, add carrots and next 6 ingredients (through squash). Simmer, uncovered, 3 hours; add herbs during the last 15 minutes. 3. Cool slightly, and strain through a ﬁne sieve. Discard solids. Cool soup to room temperature; cover and refrigerate overnight. Scoop oﬀ congealed fat, reserving 3 tablespoons. 4. Place eggs in a medium bowl; whisk to blend. Stir in matzo meal, 14⁄ teaspoon salt, 3 tablespoons reserved fat, and 14⁄ cup soup. Cover; chill 2 hours or until ﬁrm.

Enjoy the soup as is, or garnish with parsley leaves. Chicken soup: 5 pounds dark meat chicken parts (such as drumsticks and backs), trimmed 3 quarts water 3 carrots, peeled 3 celery stalks with leaves 2 (8-ounce) onions, halved 1 leek, split lengthwise and cut into large pieces 1 parsley root, peeled 1 parsnip, peeled 1 (8-ounce) piece peeled winter or summer squash 1 bunch ﬂat-leaf parsley 3 dill sprigs (optional) Matzo balls: 4 large eggs 1 cup matzo meal 1 teaspoon kosher or sea salt, divided

5. Bring a wide pot of water to a boil. Gently but thoroughly roll 1 rounded tablespoon dough between moistened palms into a ball; place on a plate. Repeat to form 16 balls total. 6. Maintain water at a gentle boil. Gently add matzo balls; cover and simmer 35 minutes or until tender and slightly al dente, stirring after 10 minutes. 7. Bring 6 cups soup and remaining 34⁄ teaspoon salt to a simmer (reserve any remaining soup for another use). Add matzo balls to soup using a slotted spoon. Simmer, uncovered, for 10 minutes. SERVES 8 (serving size: 3⁄4 cup soup and 2 matzo balls) CALORIES 164; FAT 8.1g (sat 2.4g, mono 3.3g, poly 1.7g); PROTEIN 8g; CARB 16g; FIBER 1g; SUGARS 1g (est. added sugars 0g); CHOL 106mg; IRON 1mg; SODIUM 292mg; CALC 22mg

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Travel the globe from the comfort of your own kitchen. These four menus full of vibrant spring flavors will take your entertaining to a whole new level.

DUMPLING NIGHT

ISRAELI FEAST

GREEK VEGETABLES

EMPANADA BASH

Four types of DIY bites

Rich, fragrant make-ahead dishes

Gorgeous partyfriendly platters

Delicious handheld fun

P. 98

P. 106

P. 116

P. 126

Gather your friends, roll up your sleeves, and stuff and fold your way to some deliciously good fun. BY A NN TAYLOR PITTMA N PH OTOGR APH Y BY CH RISTOPH ER TESTA NI

Pork and Chive Dumplings with Red Chile Oil Recipe p. 105

urn your next girls’ night into a hands-on adventure with a make-your-own dumplings party. You’ll be the guide, teaching your friends how to ﬁll and shape their own pot stickers, wontons, and more. Here’s how to set it up: As host, you buy the wrappers and make the ﬁllings

T

and sauces ahead of time. Set up six workstations (our menu serves this many); inexpensive ﬂexible cutting boards work well. Divide ﬁllings evenly among workstations in small bowls or plastic cups, and set out lots of wrappers—include extras in case of dumpling failures. Print the illustrated

instructions (see page 104) to place at each station. Work through the recipes, one by one: Each person makes three of each dumpling. Decide if you want to cook one recipe at a time and pause to eat between batches, or if you’d rather cook them all at the end. Either way, dinner will be delicious. A P R I L 2 0 1 6 C O O K I N G L I G H T 99

Shrimp and Snap Pea Shumai Recipe p. 103

Dumpling Dipping Sauce Recipe p. 103

BAMBOO STEAMERS A two-tiered bamboo steamer is a wise and modest investment. You can often ﬁnd them at Asian markets or online for less than $10. And while they’re great for dumplings, they can do more. Use them for steaming vegetables (think ﬁngerling potatoes, broccoli, cauliﬂower, or artichokes), ﬁsh ﬁllets or chicken, mussels or clams, stuffed cabbage rolls or grape leaves, or even tamales.

100 C O O K I N G L I G H T A P R I L 2 0 1 6

“Spring Roll” Pot Stickers Recipe p. 105

MAKE AHEAD The sauce, all the ﬁllings, and the broth for this soup can be made a day or two ahead of the party. If making dumplings just for you and your family, you can double up and freeze a batch of uncooked dumplings. No need to thaw before cooking— just add an extra minute or two to the cook time.

CHICKEN-WATERCRESS WONTON SOUP Hands-on: 22 min. Total: 30 min.

Flecked with peppery watercress, these soft chicken dumplings make for a slurpy-good appetizer soup. Be sure to use regular ground chicken (not chicken breast) for the best ﬂavor and texture. For this recipe, you’ll be making the nurse’s cap dumpling shape (see page 104).

Reduce heat until liquid simmers. Add dumplings; partially cover, and cook 4 minutes. Gently stir in bok choy and onions; cook 2 minutes. Remove from heat; discard ginger slices. Drizzle with remaining 1 tablespoon oil; garnish with cilantro sprigs. SERVES 6 (serving size: 3 wontons and about 1⁄ 2 cup stock mixture)

CALORIES 138; FAT 5.6g (sat 1.1g, mono 2.3g, poly 1.7g); PROTEIN 10g; CARB 12g; FIBER 1g; SUGARS 1g (est. added sugars 0g); CHOL 27mg; IRON 1mg; SODIUM 296mg; CALC 45mg

2⁄ 3

F O O D S T Y L I N G : E R I N M E R H A R ; P R O P S T Y L I N G : K A I T LY N D U R O S S WA L K E R . H A N D L E T T E R I N G : D R U E WA G N E R

cup ﬁnely chopped watercress 1 tablespoon chopped fresh cilantro 1 teaspoon grated peeled fresh ginger 4 teaspoons dark sesame oil, divided 6 ounces ground chicken 1 medium garlic clove, grated 18 square wonton wrappers Cooking spray 3 cups unsalted chicken stock 1 tablespoon lower-sodium soy sauce 1 (1-inch) piece peeled fresh ginger, cut into 3 slices 3 ounces baby bok choy, sliced 1⁄ 2 cup chopped green onions 1⁄ 3 cup loosely packed cilantro sprigs

1. Combine watercress, chopped cilantro, grated ginger, 1 teaspoon sesame oil, chicken, and garlic, stirring well to combine. 2. Working with 1 wonton wrapper at a time (cover remaining wrappers to prevent drying), place wrapper on work surface, starchy side up. Moisten edges of wrapper with water. Spoon about 11⁄2 teaspoons ﬁlling in center of each wrapper, roughly shaping ﬁlling into a horizontal rectangle. Fold wrapper in half to form a rectangle, pressing well to seal edges. Moisten tips of 2 side points along folded edge, and fold over to the center of the dumpling; press well to seal. Place on a baking sheet lined with plastic wrap coated with cooking spray. Cover with a damp towel or paper towels to prevent drying. Repeat procedure with the remaining wrappers and ﬁlling. 3. Place stock, soy sauce, and ginger slices in a large saucepan over mediumhigh heat; cover and bring to a boil.

SHRIMP AND SNAP PEA SHUMAI Hands-on: 30 min. Total: 40 min.

Shumai (pronounced “shoe-my”) are pretty open-faced, purse-shaped dumplings. Though there are no seams to seal and the shape is generally free-form, it does take a little ﬁnesse. If you can’t ﬁnd round gyoza skins, cut square wonton wrappers into 3- or 3 1⁄2-inch circles with a biscuit cutter. 9 ounces peeled and deveined medium shrimp, divided 1⁄ 3 cup thinly sliced green onions 1 teaspoon grated peeled fresh ginger 1 teaspoon dark sesame oil 1⁄ 8 teaspoon kosher salt 1 cup thinly sliced sugar snap peas 18 round gyoza skins Cooking spray Napa (Chinese) cabbage or romaine lettuce leaves 1. Place half of shrimp in a mini

food processor; pulse 5 times or until chopped. Add onions, ginger, oil, and salt; pulse 2 to 3 times or until almost ground. Spoon into a medium bowl. Finely chop remaining shrimp. Stir chopped shrimp and peas into ground shrimp mixture. 2. Working with 1 gyoza skin at a time (cover remaining skins to prevent drying), place skin on a work surface, starchy side up. Moisten edge of skin

with water. Spoon about 4 teaspoons shrimp mixture into center of each skin. Gather up and pleat edge of skin around ﬁlling, pressing to seal pleats; lightly squeeze skin to adhere to ﬁlling, leaving top of dumpling open. Place on a baking sheet lined with plastic wrap coated with cooking spray. Cover with a damp towel or paper towels to prevent drying. Repeat procedure with remaining gyoza skins and ﬁlling. 3. Line each tier of a 2-tiered bamboo steamer with cabbage or lettuce leaves. Arrange 9 dumplings, 1 inch apart, over leaves in each basket. Stack tiers; cover with steamer lid. Add water to a skillet to a depth of 1 inch; bring to a boil. Place steamer in pan; steam dumplings 8 minutes or until done, swapping tiers halfway through cooking. Discard leaves. SERVES 6 (serving size: 3 dumplings) CALORIES 94; FAT 1.3g (sat 0.2g, mono 0.4g, poly 0.4g); PROTEIN 6g; CARB 11g; FIBER 1g; SUGARS 1g (est. added sugars 0g); CHOL 54mg; IRON 1mg; SODIUM 180mg; CALC 37mg

DUMPLING DIPPING SAUCE Hands-on: 2 min. Total: 2 min.

Set out little bowls of this sauce for folks to dunk their pot stickers and shumai. 2 1⁄2 1 1⁄2 1 1 2 1

tablespoons lower-sodium soy sauce tablespoons water teaspoon sugar teaspoon toasted sesame seeds teaspoons rice vinegar teaspoon dark sesame oil

1. Combine all ingredients, stirring

until the sugar dissolves. Serve sauce with dumplings. SERVES 6 (serving size: 1 scant tablespoon) CALORIES 15; FAT 1g (sat 0.1g, mono 0.4g, poly 0.4g); PROTEIN 0g; CARB 1g; FIBER 0g; SUGARS 1g (est. added sugars 0g); CHOL 0mg; IRON 0mg; SODIUM 222mg; CALC 2mg

A P R I L 2 0 1 6 C O O K I N G L I G H T 103

STEP-by-STEP GUIDE to

PERFECT DUMPLINGS

FOLD IN HALF

MAKE A DENT

BRING POINTS TOGETHER

Moisten edges of wonton wrapper with water. Spoon ﬁlling onto wrapper; fold in half to form a rectangle, sealing edges.

Press thumb into center of dumpling to form an indentation (this will help dumpling fold into desired shape).

Moisten 1 bottom corner with water; bring 2 bottom folded corners together, and press to seal.

PAT OUT FILLING

MAKE PLEATS ALONG THE EDGE

GIVE IT A SQUEEZE

Moisten edge of gyoza skin with water. Spoon ﬁlling onto skin; spread ﬁlling out to within 1⁄2 inch of the edge.

Cupping dumpling in one hand, start pleating and crimping the edge, leaving the center open.

Once entire edge is pleated, gently squeeze the dumpling “purse” to help set the shape.

BRING TWO CORNERS TOGETHER

SEAL OTHER CORNERS

SEAL ALL SEAMS

Moisten edges of wonton wrapper with water. Spoon ﬁlling onto wrapper; bring 2 diagonally opposite corners to the center.

Bring other 2 corners to the center, pressing to seal the center point.

Press all seams together to seal well and form a four-pointed star.

MAKE A HALF-MOON

MAKE PLEATS ACROSS THE EDGE

PINCH TO SEAL PLEATS

Moisten edge of gyoza skin with water. Spoon ﬁlling onto skin; fold in half to form a half-moon shape. Seal edges.

Lightly moisten outside edge of dumpling with water. Starting at one side, start making pleats, and press well to seal.

Continue making pleats across the entire edge of the dumpling; pinch all pleats well to seal completely.

104 C O O K I N G L I G H T A P R I L 2 0 1 6

I L L U S T R AT I O N S : B R O W N B I R D D E S I G N

PORK AND CHIVE DUMPLINGS

“SPRING ROLL” POT STICKERS

SHRIMP AND SNAP PEA SHUMAI

CHICKEN-WATERCRESS WONTONS

Go to cookinglight.com/features for a downloadable PDF you can print for your guests.

Hands-on: 40 min. Total: 50 min.

pan; cook 2 minutes or until well browned. Add 1⁄3 cup water to pan; cover and cook 5 minutes. Uncover and cook 1 minute or until liquid evaporates. Remove dumplings from pan, and keep warm. Repeat procedure with remaining 11⁄2 teaspoons oil, remaining 9 dumplings, and remaining 1⁄3 cup water.

The classic ﬁlling in Vietnamese spring rolls goes into wonton skins that are browned in a skillet. The shape allows more surface area to make contact with the pan—so more crispy goodness.

SERVES 6 (serving size: 3 dumplings) CALORIES 149; FAT 4.4g (sat 0.5g, mono 2.5g, poly 1.2g); PROTEIN 7g; CARB 20g; FIBER 1g; SUGARS 1g (est. added sugars 0g); CHOL 14mg; IRON 1mg; SODIUM 210mg; CALC 16mg

“SPRING ROLL” POT STICKERS

1⁄ 2

ounce dried shiitake mushrooms 1 ounce uncooked cellophane noodles (mung bean noodles) 4 ounces pork tenderloin, chopped 1⁄ 4 cup ﬁnely shredded carrot 3⁄ 4 teaspoon ﬁsh sauce 3⁄ 8 teaspoon ground white pepper 18 square wonton wrappers Cooking spray 3 1⁄2 teaspoons canola oil, divided 2⁄ 3 cup water, divided 1. Bring a small saucepan of water to a

boil. Add mushrooms; cook 4 minutes. Place noodles in a medium bowl; add boiling water (with mushrooms). Let stand 10 minutes or until noodles are tender; drain. Pick out mushrooms; discard stems. Finely chop mushroom caps. Snip noodles with scissors to chop. 2. Place pork in a mini food processor; pulse 5 or 6 times or until ground. Spoon into a medium bowl. Add mushrooms, noodles, carrot, ﬁsh sauce, and pepper; mix well to incorporate (your hands work best for this). 3. Working with 1 wrapper at a time (cover remaining wrappers to prevent drying), place wrapper on a work surface, starchy side up. Moisten edges with water. Spoon about 1 tablespoon ﬁlling into center of wrapper. Bring 2 opposite corners together; pinch points together to seal. Bring remaining 2 corners to center; pinch to seal. Pinch 4 edges together to seal. Place dumpling on a baking sheet lined with plastic wrap coated with cooking spray. Repeat with remaining wrappers and ﬁlling. 4. Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons oil; swirl to coat. Arrange 9 dumplings in

PORK AND CHIVE DUMPLINGS WITH RED CHILE OIL Hands-on: 35 min. Total: 45 min.

The pleating of these dumplings is a bit more advanced; if guests have trouble, they can make half-moons and skip the pleating. Make the chile oil up to 5 days ahead; store in the fridge, but bring to room temperature before serving. 3 (2- to 3-inch) dried red Asian chile peppers or chiles de arbol 1⁄ 1 2 tablespoons canola oil 2 teaspoons sugar, divided 1 teaspoon dark sesame oil 1 tablespoon lower-sodium soy sauce, divided 2 teaspoons rice vinegar 2 garlic cloves, grated and divided 8 ounces pork tenderloin, chopped 1⁄ 2 cup chopped fresh chives, divided 1 teaspoon grated fresh ginger 1⁄ 4 teaspoon ground white pepper 1 large egg, lightly beaten 18 round gyoza skins Cooking spray Napa (Chinese) cabbage leaves or romaine lettuce leaves 1 teaspoon toasted sesame seeds, lightly crushed 1. Heat a small skillet over medium-

high heat. Add whole chiles to pan;

cook 1 to 2 minutes or until darkened and fragrant. Remove from pan; discard stems. Place chiles in a mini food processor; process until ﬁnely chopped (chiles should resemble crushed red pepper). Heat canola oil in pan 30 seconds over medium-high heat or until oil shimmers. Remove from heat; add chiles to hot oil. Let stand at room temperature 5 minutes. Stir in 1 teaspoon sugar, sesame oil, 2 teaspoons soy sauce, vinegar, and 1 garlic clove. 2. Add pork to food processor; pulse 6 times or until ground. Add remaining 1 teaspoon sugar, remaining 1 teaspoon soy sauce, remaining 1 garlic clove, 1⁄ 4 cup chives, ginger, white pepper, and egg; pulse 2 to 3 times to combine. 3. Working with 1 gyoza skin at a time (cover remaining skins to prevent drying), place skin on a work surface, starchy side up. Moisten edge of skin with water. Spoon about 2 rounded teaspoons pork mixture into center of skin. Fold wrapper in half, pressing well to seal edge. Lightly moisten one edge of wrapper; pleat edge, pressing to seal pleats. Place on a baking sheet lined with plastic wrap coated with cooking spray. Cover with a damp towel or paper towels to prevent drying. Repeat procedure with the remaining gyoza skins and ﬁlling. 4. Line each tier of a 2-tiered bamboo steamer with cabbage or lettuce leaves. Arrange 9 dumplings, 1 inch apart, over leaves in each basket. Stack tiers; cover with steamer lid. Add water to a skillet to a depth of 1 inch; bring to a boil. Place steamer in pan; steam dumplings 8 minutes or until done. Discard leaves. Spread 2 teaspoons chile oil over a platter; top evenly with dumplings. Drizzle remaining chile oil over dumplings; sprinkle with remaining 14⁄ cup chives and sesame seeds. SERVES 6 (serving size: 3 dumplings) CALORIES 150; FAT 6.2g (sat 0.9g, mono 3.2g, poly 1.7g); PROTEIN 9g; CARB 12g; FIBER 0g; SUGARS 2g (est. added sugars 1g); CHOL 56mg; IRON 1mg; SODIUM 196mg; CALC 18mg

Linger at the table with a make-ahead meal of trending tastes—meat and veggies singing with fragrant spices, rich tahini, and showers of fresh herbs. BY HAN N AH KL IN GE R

Quinoa Salad with Pistachios and Currants Recipe p. 112

106 C O O K I N G L I G H T A P R I L 2 0 1 6

P HOTOGR APH Y BY CH RISTOPH ER TESTA NI

Charred Eggplant with Chermoula Recipe p. 114

erve your friends like the Israelis do: family-style, with every dish laid out at once in a truly vibrant display. Israeli cuisine continues to emerge and enthrall in the United States, thanks to chefs like

S

Michael Solomonov in Philadelphia (author of Zahav, out now) and Alon Shaya in New Orleans. The recipes here take inspiration from Israel’s many cultural roots (Africa, the Middle East, the Mediterranean, and Eastern

Europe) with bold, veggie-forward dishes that plate well and keep beautifully. And you can forget the centerpiece roast: A platter of silkysmooth hummus is the sun around which the rest of the meal revolves.

ISRAELI-STYLE HUMMUS

Hands-on: 21 min. Total: 10 hr. 21 min.

A little baking soda softens the chickpeas for an ethereally smooth texture. Israelis like a strong tahini presence in their hummus, but you can use less if you like. The tahini will seize up when added to the lemon juice mixture— this is perfectly normal. Thin out with ice-cold water, stirring well with a whisk. The hummus will have the best ﬂavor and will thicken considerably once cooled. 1 1 6 4 1

cup dried chickpeas teaspoon baking soda tablespoons fresh lemon juice garlic cloves, grated cup tahini (roasted sesame seed paste), stirred well 1⁄ 2 cup ice water, or more as needed 1 teaspoon kosher salt 1⁄ 2 teaspoon ground cumin 1. Place chickpeas in a large bowl; cover

with water to 2 inches above chickpeas. Soak overnight at room temperature. 2. Drain chickpeas. Place chickpeas and baking soda in a large Dutch oven. Add enough water to cover chickpeas by 4 inches (about 5 cups); bring to a boil. Skim any residue that rises to the surface. Reduce heat to medium; cover and simmer 50 minutes or until chickpeas are very tender. Drain. 3. Combine juice and garlic in a medium bowl; let stand 10 minutes. Add tahini, stirring with a whisk. Add ice water, 1 tablespoon at a time, stirring with a whisk after each addition until tahini mixture falls oﬀ whisk in thick ribbons. 4. Place chickpeas in a food processor. Add tahini mixture; process until very smooth. Add salt and cumin; process to combine. Place hummus in an airtight container; refrigerate 2 hours or up to overnight. SERVES 20 (serving size: about 3 tablespoons) CALORIES 110; FAT 7g (sat 1g, mono 2.5g, poly 3.1g); PROTEIN 4g; CARB 9g; FIBER 2g; SUGARS 1g (est. added sugars 0g); CHOL 0mg; IRON 1mg; SODIUM 166mg; CALC 29mg

108 C O O K I N G L I G H T A P R I L 2 0 1 6

TOPPINGS ROASTED BEETS WITH DILL

Preheat oven to 400°. Wrap 1 trimmed medium beet in foil; bake at 400° for 50 minutes or until tender. Peel and cut into wedges. Combine beet, 2 tablespoons minced fresh dill, 2 teaspoons fresh lemon juice, 1 teaspoon olive oil, and 1⁄8 teaspoon salt in a bowl. Top 1 cup Israeli-Style Hummus with beet mixture. SERVES 6 (serving size: about 3 tablespoons hummus and 3 beet wedges) CALORIES 134; FAT 8.5g (sat 1.2g, mono 3.4g, poly 3.5g); PROTEIN 5g; CARB 12g; FIBER 3g; SUGARS 3g (est. added sugars 0g); CHOL 0mg; IRON 1mg; SODIUM 235mg; CALC 35mg

SAUTÉED MUSHROOMS WITH GARLIC

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 (4-ounce) package gourmet mushroom blend; sauté 4 minutes. Add 2 thinly sliced garlic cloves; cook 2 minutes. Top 1 cup Israeli-Style Hummus with mushroom mixture; sprinkle with 1⁄ 1 4 teaspoon kosher salt and ⁄4 teaspoon freshly ground black pepper. SERVES 6 (serving size: about 3 tablespoons hummus and 1⁄4 cup mushroom mixture) CALORIES 147; FAT 10.1g (sat 1.4g, mono 4.5g, poly 3.7g); PROTEIN 5g; CARB 11g; FIBER 3g; SUGARS 2g (est. added sugars 0g); CHOL 0mg; IRON 1mg; SODIUM 265mg; CALC 35mg

CHARRED BROCCOLINI WITH CHILES

Boil 7 ounces Broccolini, stalks halved lengthwise, 2 minutes. Plunge into ice water; drain well. Heat a large cast-iron skillet over medium-high heat. Coat with cooking spray. Add Broccolini; cook 6 minutes, stirring occasionally. Remove from pan; cut into 1-inch pieces. Top 1 cup Israeli-Style Hummus with Broccolini; sprinkle with 1 tablespoon sliced red chile, 1 teaspoon olive oil, and 1 teaspoon fresh lemon juice. SERVES 6 (serving size: about 3 tablespoons hummus and 1⁄3 cup Broccolini) CALORIES 144; FAT 8.6g (sat 1.2g, mono 3.4g, poly 3.5g); PROTEIN 6g; CARB 13g; FIBER 3g; SUGARS 3g (est. added sugars 0g);CHOL 0mg; IRON 2mg; SODIUM 194mg; CALC 56mg

BUILD A HUMMUS BAR Enjoy the Israeli way: Spread in a shallow bowl, and pile with toppings.

Roasted Beets with Dill

Sautéed Mushrooms with Garlic

Charred Broccolini with Chiles

Grilled Lamb Kufta Kebabs Recipe p. 112

Chopped Israeli Salad Recipe p. 112

SPICED-UP SIDE Elevate humble carrots with a mix of warm spices and fresh herbs. A high-heat roast caramelizes them while keeping a crisp-tender texture.

Za’atar Roasted Carrots With Labne Recipe p. 114

A P R I L 2 0 1 6 C O O K I N G L I G H T 111

Hands-on: 19 min. Total: 28 min.

Kufta is the Hebrew word for meatball, similar to Lebanese kofta or Greek kefta. Ground sumac has a reddish-purple color and lemony ﬂavor, a great addition to spice rubs and vinaigrettes. If you can’t ﬁnd it, substitute 1 teaspoon grated lemon rind. 1⁄ 2 1⁄ 4

cup chopped onion cup chopped fresh ﬂat-leaf parsley 2 tablespoons chopped fresh mint 2 teaspoons ground sumac 1 teaspoon ground cumin 3⁄ 4 teaspoon kosher salt 1⁄ 2 teaspoon freshly ground black pepper 1⁄ 4 teaspoon ground red pepper 12 ounces ground lamb 12 ounces 90% lean ground sirloin Cooking spray 1. Combine ﬁrst 8 ingredients in

a large bowl. Add lamb and sirloin, stirring gently to combine. Shape lamb mixture into 18 meatballs. Thread 3 meatballs onto each of 6 (10-inch) skewers. Cup your hand around each meatball, gently shaping each into an oval around skewers. 2. Heat a grill pan over mediumhigh heat. Coat pan with cooking spray. Arrange skewers on pan. Grill 8 to 9 minutes or until done, turning occasionally. SERVES 6 (serving size: 3 meatballs) CALORIES 207; FAT 12.6g (sat 5g, mono 5.2g, poly 0.7g); PROTEIN 21g; CARB 2g; FIBER 1g; SUGARS 1g (est. added sugars 0g); CHOL 72mg; IRON 2mg; SODIUM 302mg; CALC 25mg

QUINOA SALAD WITH PISTACHIOS AND CURRANTS Hands-on: 13 min. Total: 16 min.

Grains, nuts, and dried fruit are typical in the Sephardic community—Jews who immigrated from Spain, Yemen, and the Mediterranean. (Ashkenazic Jews brought bread and potatoes from Eastern Europe.) Quinoa is a modern twist. Dried currants are smaller and less sweet than raisins, but either will work in this dish. 1 2⁄3 cups water 1 1⁄4 cups uncooked quinoa, rinsed and drained 1⁄ 2 cup dried currants 1⁄ 2 cup chopped green onions (white and light green parts) 1⁄ 3 cup chopped unsalted pistachios 1⁄ 4 cup chopped fresh ﬂat-leaf parsley 1 tablespoon chopped fresh mint 1 teaspoon grated lemon rind 2 tablespoons fresh lemon juice 2 tablespoons extra-virgin olive oil 1⁄ 2 teaspoon kosher salt 1⁄ 4 teaspoon ground cumin 1⁄ 4 teaspoon freshly ground black pepper 1. Combine 12 ⁄3 cups water, quinoa,

and currants in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until liquid is absorbed. Fluﬀ quinoa mixture with a fork. Let stand 5 minutes. 2. Place quinoa mixture in a large bowl. Add green onions, nuts, parsley, and mint, stirring to combine. Combine rind and remaining ingredients in a small bowl, stirring with a whisk. Add juice mixture to quinoa mixture, stirring to combine. Serve warm or at room temperature. SERVES 6 (serving size: about 3⁄4 cup) CALORIES 248; FAT 9.8g (sat 1.3g, mono 5.5g, poly 2.6g); PROTEIN 7g; CARB 35g; FIBER 4g; SUGARS 11g (est. added sugars 0g); CHOL 0mg; IRON 3mg; SODIUM 166mg; CALC 46mg

CHOPPED ISRAELI SALAD

Hands-on: 16 min. Total: 16 min.

A ﬁne dice allows the salt and lemon to penetrate the vegetables and draw out their juices. The longer it sits, the better it gets. 2 2 1 1⁄ 2 2 1 5⁄ 8 1⁄ 4

cups diced cucumber cups diced tomato cup diced orange bell pepper cup chopped fresh ﬂat-leaf parsley tablespoons fresh lemon juice tablespoon extra-virgin olive oil teaspoon kosher salt teaspoon freshly ground black pepper

1. Place all ingredients in a large bowl,

stirring to combine. Refrigerate until ready to serve. SERVES 6 (serving size: about 2⁄3 cup) CALORIES 47; FAT 2.6g (sat 0.4g, mono 1.7g, poly 0.3g); PROTEIN 1g; CARB 6g; FIBER 2g; SUGARS 3g (est. added sugars 0g); CHOL 0mg; IRON 1mg; SODIUM 208mg; CALC 22mg

TAHINI 101 Tahini is the stuff of life in Israel, like olive oil in Italy or butter in France. It’s nutty and rich, with a slightly bitter ﬁnish and an unctuous mouthfeel akin to peanut butter. Look for tahini that’s well blended (little to no separation). Refrigerate after opening, and stir well before you measure. Beyond hummus, try using tahini in these ways: SAUCE MEAT OR VEG

Drizzle over grilled lamb chops, seared eggplant, sautéed kale, or roasted sweet potatoes. ADD TO DRESSING

Combine with lemon juice, olive oil, and water for a quick vinaigrette. MAKE A VEGGIE DIP

Stir into Greek yogurt along with a handful of herbs. SPREAD ON TOAST

Then top with sliced bananas and honey, or avocado and sea salt.

112 C O O K I N G L I G H T A P R I L 2 0 1 6

F O O D S T Y L I N G : S I M O N A N D R E W S ; P R O P S T Y L I N G : K A I T LY N D U R O S S WA L K E R ; H A N D L E T T E R I N G : D R U E WA G N E R

GRILLED LAMB KUFTA KEBABS

CHARRED EGGPLANT WITH CHERMOULA

Hands-on: 14 min. Total: 29 min.

While not Israeli in origin (chermoula is actually a Moroccan condiment), this dish speaks to the many culinary inﬂuences of Israel’s North African and Middle Eastern neighbors. The sauce is wonderfully complex—bright, herbaceous, and spicy. Israel has a vegetable-centric cuisine (they are eaten at every meal); cooking vegetables over an open ﬂame until deeply charred is a favorite cooking method. 2 teaspoons cumin seeds 1 teaspoon coriander seeds 1 teaspoon grated lemon rind 1⁄ 2 teaspoon kosher salt 1⁄ 4 teaspoon paprika 1⁄ 8 teaspoon ground red pepper 2 garlic cloves, coarsely chopped 1 cup fresh cilantro 1 cup fresh ﬂat-leaf parsley 2 tablespoons fresh lemon juice 1⁄ 4 cup extra-virgin olive oil Cooking spray 2 medium eggplants, trimmed and cut into 1⁄4-inch-thick slices (about 2 pounds) 1. Heat a dry skillet over medium

heat. Add cumin and coriander seeds; cook 3 to 4 minutes or until toasted and fragrant. Crush seeds with a mortar and pestle or a small heavy skillet. Add rind, salt, paprika, red pepper, and garlic; mash to form a paste. Place spice mixture, cilantro, parsley, and juice in the bowl of a food processor; pulse until ﬁnely chopped,

scraping sides of bowl as needed. With processor on, slowly pour olive oil through food chute, processing just until blended. 2. Heat a large cast-iron skillet over medium-high heat. Coat pan with cooking spray. Arrange one-fourth of eggplant slices in pan; cook 3 to 5 minutes on each side or until browned and tender (slightly charred is even better). Place cooked eggplant on a platter. Repeat procedure 3 times with cooking spray and remaining eggplant. Drizzle cilantro mixture over eggplant. SERVES 6 (serving size: about 5 eggplant slices and 2 tablespoons cilantro mixture) CALORIES 127; FAT 9.7g (sat 1.3g, mono 6.8g, poly 1.1g); PROTEIN 2g; CARB 11g; FIBER 6g; SUGARS 4g (est. added sugars 0g); CHOL 0mg; IRON 2mg; SODIUM 171mg; CALC 39mg

teaspoon kosher salt teaspoon ground cumin cup chopped fresh ﬂat-leaf parsley 1 tablespoon fresh lemon juice 6 tablespoons labne or plain 2% reduced-fat Greek yogurt

1. Preheat oven to 425°. Place a

ZA’ATAR-ROASTED CARROTS WITH LABNE

Hands-on: 8 min. Total: 27 min.

The za’atar we know (available at Whole Foods) is a blend of ground sumac, sesame seeds, salt, and the dried, ground za’atar plant. It’s slightly sour and slightly earthy, a bit like dried marjoram but completely unique. You can also sprinkle it over hummus, roasted chicken, or grilled ﬂatbread. Labne is Greek yogurt to the extreme, drained of almost all its liquid until very thick. Serve with the carrots for a cool, creamy, tangy contrast. 21⁄2 tablespoons extra-virgin olive oil, divided 5 cups (2-inch-thick) diagonally cut carrot 1 tablespoon za’atar (such as Spicely) 5⁄ 8 teaspoon freshly ground black pepper, divided

GAME PLAN

UP TO 5 DAYS AHEAD

UP TO 1 DAY AHEAD

Timing is a breeze when everything can be enjoyed at room temperature. Here’s how to get it done.

Make hummus. Roast beet; wrap in plastic wrap, and chill.

Make Israeli salad, quinoa salad, and chermoula. Refrigerate separately.

114 C O O K I N G L I G H T A P R I L 2 0 1 6

1⁄ 2 1⁄ 8 1⁄ 4

baking sheet in oven (leave pan in oven as it preheats). 2. Combine 4 teaspoons oil and carrots in a large bowl; toss to coat. Add za’atar, 1 ⁄2 teaspoon pepper, salt, and cumin; toss. Carefully remove pan from oven. Arrange carrots in a single layer on pan. Bake at 425° for 18 minutes or until carrots are tender and lightly browned, stirring once after 10 minutes. Remove pan from oven. Place carrot mixture on a platter; sprinkle with parsley and lemon juice. 3. Place labne in a small dish. Drizzle with remaining 31 ⁄2 teaspoons oil, and sprinkle with remaining 1 ⁄8 teaspoon pepper. Serve with carrots. SERVES 6 (serving size: about 2⁄3 cup carrot mixture and 1 tablespoon labne) CALORIES 135; FAT 8.4g (sat 2.3g, mono 4.1g, poly 0.7g); PROTEIN 2g; CARB 12g; FIBER 3g; SUGARS 6g (est. added sugars 0g); CHOL 10mg; IRON 1mg; SODIUM 244mg; CALC 76mg

1 HOUR BEFORE SERVING

30 MINUTES BEFORE SERVING

10 MINUTES BEFORE SERVING

Let Israeli salad and quinoa salad stand at room temperature. Prepare kufta kebabs for the grill. Make carrots.

Sear eggplant slices. Prepare toppings for hummus.

Grill kebabs.

Coconut Joy Cheesecake BARS Prep Time: 20 min. | Total Time: 6 hours 15 min. (incl. refrigerating) | Makes: 16 servings

25 2 1/4 4 1 1 1/2 4 2 1 1 1/4

what you need

MAKE IT

chocolate wafer cookies, ﬁnely crushed Tbsp. sugar cup butter or margarine, melted pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened cup sugar tsp. vanilla cup coconut milk eggs oz. BAKER’S Semi-Sweet Chocolate, broken into small pieces cup COOL WHIP Whipped Topping (Do not thaw.) cup BAKER’S ANGEL FLAKE Coconut cup PLANTERS Sliced Almonds, toasted

HEAT oven to 325°F. Line 13x9-inch pan with foil, with ends

nothing

ELSE

of foil extending over sides. Combine cookie crumbs, 2 Tbsp. sugar and butter. Press onto bottom of prepared pan.

BEAT cream cheese and 1 cup sugar in large bowl with mixer until blended. Add vanilla; mix well. Gradually beat in milk until blended. Add eggs, 1 at a time, mixing on low speed after each, just until blended. Pour over crust. BAKE 45 min. or until center is almost set. Cool completely. Refrigerate cheesecake 4 hours. MICROWAVE semi-sweet chocolate and COOL WHIP in microwaveable bowl on HIGH 1 min.; whisk until chocolate is completely melted and mixture is well blended. Pour over cheesecake; top with coconut and nuts.

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© 2016 Kraft Foods

Follow cookbook author Aglaia Kremezi’s road map to create soulful family-style dishes that celebrate the best of spring’s green goodness. BY AG L A IA KREMEZI P HOTO GR APH Y BY IA IN BAGWELL

116 C O O K I N G L I G H T A P R I L 2 0 1 6

BRAISED ARTICHOKES “This is a kind of springtime Greek ratatouille. I love using the artichokes in this—they add their unique ﬂavor and somehow make everything taste just a little sweeter.” Recipe p. 124

VEGGIES WITH SKORDALIA “There are as many versions of skordalia as there are Greek cooks. But I love this garlicky one best. The soaked almonds give you creaminess when blended, and the yogurt makes it even creamier.” Recipe p. 122

SPINACH PHYLLO ROLLS “This kind of dish is traditional street food in Greece. The key is to think of it like a sandwich, an Eastern Mediterranean sandwich: There is an ideal balance between the crust and the ﬁlling.” Recipe p. 121

his is the traditional way people eat in Greece, lots of vegetables,” says Aglaia Kremezi, chef instructor and author of seven cookbooks, including Mediterranean Vegetarian Feasts. On a recent visit to the Cooking Light Kitchen, she sautéed a panful of artichokes, emerald-green favas, and sunset-colored baby carrots. These same vegetables grow in abundance in Kremezi’s home garden on the Greek island of Kea. “Meat was not something people ate every day; it was scarce,” she says. “The traditional Mediterranean diet is vegetarian not by choice but by necessity.” Greek home cooks made necessity the mother of deliciousness, concocting

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celebrated dishes from a bounty of fresh seasonal produce. “These are recipes people have eaten since antiquity,” Kremezi says. Indeed, Greece has known for ages what Americans are now beginning to understand: Produce-forward food is as exciting to cook as it is satisfying and healthy to eat. In a dynamic ﬂurry, Kremezi sautéed and stewed iconic spring vegetables into tender succulence; rolled fetaﬂecked, wilted greens into store-bought phyllo dough (which she politely but quite clearly cursed—she much prefers homemade phyllo); and schooled us on the Greek approach to cooking with olive oil (see Greek Pantry Essentials, p. 122). Casually arranged on large platters, these dishes are made for

sharing at big gatherings for a meze, or small-plates, party. This is exactly how Kremezi entertains guests and students in her outdoor kitchen. Unlike some world cuisines, Greek vegetable cooking doesn’t rely on a particular technique or set of spices. The key is to use the best, most ﬂavorful in-season produce. Kremezi advises hitting up your local farmers’ market, produce co-op, or gourmet grocer for the good stuﬀ. “When you’re making very simple dishes,” she says, “the ingredients have to be the best quality.” —TIM CEBULA This story is the fourth in our global vegetable series. Each installment is guided by an expert in the featured country’s cuisine.

YOGURT-CHEESE TARTS

I L L U S T R AT I O N : B R E T T A F F R U N T I

“It’s traditional to use fresh sheep and goat cheeses in the spring to make both sweet and savory tarts.” Recipe p. 121

A P R I L 2 0 1 6 C O O K I N G L I G H T 119

ORZO PASTA “It’s a dish everyone loves, especially kids. The only thing to be careful of is not to overcook the orzo, to preserve its texture.” Recipe at right

SANTORINI SPLIT PEA SPREAD “This is humble food. Capers and dried legumes were abundant and dirt cheap. Rustic, simple, and delicious.” Recipe p. 124

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5. Bake rolls at 375° for 50 minutes or until golden brown and crisp. Carefully transfer to a wire rack; cool 20 minutes. Cut each roll diagonally into 6 slices.

KRITHAROTO (ORZO PASTA) WITH PEAS, LEMON, AND FETA

SPINACH, HERB, AND CHEESE PHYLLO ROLLS

Chervil is a much-loved herb in Greece, where it’s called myronia. If unavailable, substitute 7 tablespoons fresh parsley plus 1 tablespoon fresh tarragon. You can also sub 1⁄2 teaspoon freshly ground black pepper for Maras. Serves 6 as a main course or 12 as a meze.

These golden, ﬂaky rolls make an impressive party appetizer. Freeze leftover rolls up to 6 months. To reheat, cover loosely with foil and bake at 375° for 15 minutes. Uncover and bake 10 minutes, turning after 5 minutes.

F O O D S T Y L I N G : C H E L S E A Z I M M E R ; P R O P S T Y L I N G : H E AT H E R C H A D D U C K H I L L E G A S . M O S A I C T I L E S : M O S A I C H O U S E . H A N D L E T T E R I N G : D R U E WA G N E R

Hands-on: 21 min. Total: 21 min.

3 cups unsalted chicken stock (such as Swanson) 1⁄ 4 cup olive oil 5 garlic cloves, thinly sliced 8 ounces orzo (rice-shaped pasta) 1 teaspoon Maras pepper 1⁄ 2 teaspoon kosher salt 1⁄ 2 cup white wine 4 cups shelled fresh or frozen green peas, thawed 1⁄ 2 cup chopped fresh chervil 2 tablespoons grated lemon rind 3 tablespoons fresh lemon juice 3 tablespoons chopped fresh dill 2 ounces feta cheese, crumbled (about 1⁄2 cup) 1. Bring stock to a simmer in a

medium saucepan over medium heat. 2. Heat a high-sided sauté pan over medium-high heat. Add oil to pan. Add garlic; sauté 30 seconds. Add pasta, pepper, and salt; cook 3 minutes, stirring constantly. Add wine; cook 30 seconds. Add hot stock; bring to a boil. If using fresh peas, add to pan. If using frozen peas, add during the last 2 minutes of cooking. Cook the pasta mixture 10 minutes or until pasta is al dente, stirring frequently. Remove pan from heat; stir in chervil and the remaining ingredients. SERVES 6 (serving size: 1 cup) CALORIES 351; FAT 12.7g (sat 3.4g, mono 7.2g, poly 1.2g); PROTEIN 15g; CARB 44g; FIBER 6g; SUGARS 7g (est. added sugars 0g); CHOL 11mg; IRON 4mg; SODIUM 470mg; CALC 123mg

SERVES 15 (serving size: 2 slices) CALORIES 133; FAT 7.6g (sat 1.7g, mono 4.6g, poly 0.8g); PROTEIN 4g; CARB 13g; FIBER 2g; SUGARS 1g (est. added sugars 0g); CHOL 14mg; IRON 2mg; SODIUM 213mg; CALC 54mg

Hands-on: 50 min. Total: 2 hr.

3⁄ 4 1⁄ 2 1⁄ 2 1⁄ 2 1⁄ 4 1 1⁄2

cup chopped fresh ﬂat-leaf parsley cup ﬁnely chopped shallots cup ﬁnely chopped green onions cup ﬁnely chopped fresh dill cup chopped fresh mint leaves tablespoons chopped fresh thyme 12 ounces baby spinach leaves, coarsely chopped 6 tablespoons extra-virgin olive oil, divided 1⁄ 4 teaspoon freshly ground black pepper 1 egg, lightly beaten 3 ounces reduced-fat feta cheese, crumbled (about 3⁄4 cup) Cooking spray 20 (14 x 9–inch) frozen phyllo sheets, thawed (about 8 ounces)

1. Preheat oven to 375°. 2. Combine ﬁrst 7 ingredients in a

large bowl. Add 3 tablespoons oil; stir well to combine. Stir in pepper, egg, and cheese until well blended. 3. Line a baking sheet with parchment paper; coat well with cooking spray. 4. Working with 2 phyllo sheets at a time (cover remaining dough to prevent drying), brush 2 sheets lightly with remaining olive oil (long edge of sheets should be closest to you). Top with 2 phyllo sheets; brush lightly with oil. Arrange 2 cups spinach mixture in an even mound along phyllo edge nearest you, leaving a 1-inch border on either side. Fold sides of phyllo partially over mound; roll dough and ﬁlling, burritostyle, to form an 11 x 3–inch roll. Place roll, seam side down, on prepared pan. Repeat procedure with remaining dough, oil, and ﬁlling to form 5 rolls. Make 3 small slits in the top of each roll to allow steam to escape.

YOGURT-CHEESE TARTS WITH MINT Hands-on: 24 min. Total: 69 min.

Briny feta and rich Gorgonzola ﬂavor these herby, creamy tarts. 3 1⁄2 tablespoons cornstarch 3 tablespoons 2% reduced-fat milk 2 cups plain 2% reduced-fat Greek yogurt 1⁄ 4 cup packed fresh mint leaves 1 teaspoon grated lemon rind 1⁄ 2 teaspoon freshly ground black pepper 1⁄ 4 teaspoon kosher salt 2 ounces reduced-fat feta cheese, crumbled (about 1⁄2 cup) 2 ounces Gorgonzola cheese, crumbled (about 1⁄2 cup) 1 large egg 1 egg white 12 small fresh mint leaves 1. Preheat oven to 325°. 2. Combine cornstarch and milk in a

small bowl. Place cornstarch mixture, yogurt, mint, rind, pepper, salt, feta, and Gorgonzola in a food processor; pulse to blend. With processor on, add egg and egg white; process until creamy. 3. Spoon 14⁄ cup yogurt mixture into each of 12 small ramekins or custard cups. Bake at 325° for 25 minutes or until tarts are almost set but still slightly wobbly. Turn oﬀ heat; leave in oven 5 minutes. Remove from oven; cool 15 minutes. Top each tart with a mint leaf. SERVES 12 (serving size: 1 tart) CALORIES 72; FAT 3.3g (sat 2.2g, mono 0.2g, poly 0.1g); PROTEIN 6g; CARB 4g; FIBER 0g; SUGARS 2g (est. added sugars 0g); CHOL 24mg; IRON 0mg; SODIUM 207mg; CALC 74mg

BEETS, SNOW PEAS, AND NEW POTATOES WITH GARLIC-PARSLEY SKORDALIA

GREEK PANTRY ESSENTIALS Stock these ingredients for sunny Mediterranean ﬂavor anytime.

Hands-on: 60 min. Total: 3 hr. 45 min.

1. To prepare skordalia, combine ﬁrst

Skordalia is a traditional Greek garlicky puree enriched with potatoes, nuts, and bread. The skordalia base can be made up to 3 days ahead; stir in the yogurt just before serving. Skip bland crudités (baby carrots, celery sticks) and try earthy beets infused with cinnamon, red potato wedges, and crisp sautéed snow peas. In addition to a dip, you can use the skordalia as a spread for sandwiches or crostini.

4 ingredients in a food processor; process until ﬁnely grainy. Add mashed potatoes, parsley, and bread; pulse 10 times. With processor on, gradually add 14⁄ cup oil until mixture is thick and creamy. Add pepper. 2. Place garlic mixture in a small bowl; cover with plastic wrap, and refrigerate at least 2 hours. Stir in yogurt, rind, and sumac, if desired, just before serving. 3. To prepare vegetables, place beets in a medium saucepan; add water to cover, 3 tablespoons juice, and cinnamon, if desired. Bring to a boil; reduce heat, and simmer 30 minutes or until tender. Drain well; cool. Rub peels oﬀ beets; discard peels. Cut beets into quarters. 4. Place red potatoes in a medium saucepan; cover with water. Bring to a simmer over medium-high heat; cook 15 minutes or until tender. Drain well. 5. Heat a large skillet over medium heat. Add 1 tablespoon oil; swirl to coat. Add snow peas; cook 2 minutes or until crisp-tender, stirring occasionally. Place beets, potatoes, and snow peas on a large platter; sprinkle evenly with 1 ⁄2 teaspoon salt. Add lemons to platter. Serve with skordalia.

Skordalia: 1⁄ 2 cup blanched almonds, soaked in water for 3 hours and drained 2 tablespoons fresh lemon juice 1⁄ 2 teaspoon kosher salt 8 garlic cloves, coarsely chopped 1⁄ 2 cup prepared mashed potatoes (such as Simply Potatoes) 1⁄ 2 cup coarsely chopped fresh ﬂat-leaf parsley 2 ounces whole-wheat bread (crusts removed), soaked in water and squeezed dry 1⁄ 4 cup olive oil 1⁄ 4 teaspoon ground white pepper 1⁄ 2 cup plain 2% reduced-fat Greek yogurt 1⁄ 2 teaspoon grated lemon rind 1⁄ 2 teaspoon sumac (optional) Vegetables: 1 1⁄2 pounds small red beets, washed and trimmed 3 tablespoons fresh lemon juice 1 cinnamon stick (optional) 1 pound small red potatoes, quartered 1 tablespoon olive oil 1⁄ 2 pound snow peas, trimmed 1⁄ 2 teaspoon kosher salt 2 lemons, quartered

122 C O O K I N G L I G H T A P R I L 2 0 1 6

SERVES 16 (serving size: 1⁄4 cup vegetables and 2 tablespoons skordalia) CALORIES 131; FAT 7.2g (sat 1g, mono 4.7g, poly 1.2g); PROTEIN 4g; CARB 14g; FIBER 3g; SUGARS 5g (est. added sugars 0g); CHOL 1mg; IRON 1mg; SODIUM 192mg; CALC 43mg

OLIVE OIL A key ingredient in many Mediterranean cuisines. Kremezi says Greeks prefer fruity oils because they blend more harmoniously into a dish, while pungently grassy or peppery oils can overwhelm the palate.

MARAS PEPPER

These dried chile ﬂakes come from neighboring Turkey. They deliver mild to medium heat, a little fruitiness, and a hint of smoke.

MINT

Greek cooking leans heavily on dried and fresh herbs, especially mint. “All the herbs are important because we don’t have a lot of spices,” Kremezi says.

LEMON Bright-ﬂavored lemons add acidity to Greek veggie dishes in the winter and spring. Come summer, Greeks turn to ripe tomatoes for a similar hint of tartness.

CAPERS

Salted capers are used instead of oil- or vinegar-packed. Once well rinsed, they’re more complexly ﬂavored and lightly ﬂoral than their brined counterparts. “You can use capers instead of salt,” Kremezi says.

OLIVES

Used in many dishes for a hit of briny salt, as with capers. Try fruity kalamatas or large green conservolias.

FETA CHEESE

“Feta and vegetables are a marriage made in heaven,” Kremezi says. The cheese is salty, creamy, and pleasantly sour.

YELLOW SPLIT PEAS OR DRIED FAVA BEANS A cheap

but highly nourishing pantry staple, legumes are the base for many traditional Greek vegetarian dishes.

rBST Free* | Gluten Free | Vegetarian

SANTORINI SPLIT PEA SPREAD WITH CAPER RELISH

Hands-on: 47 min. Total: 2 hr. 30 min.

For convenience, Kremezi calls for widely available yellow split peas, which are also commonly used in this Santorini-style dish. Both the pea puree and the relish can be made up to 3 days ahead and chilled in the refrigerator. You can substitute small brined capers, rinsed and drained, for salt-packed; if you do, you may want to omit or reduce the amount of red wine vinegar you use in the dish. This serves 8 as a main course or 16 as a small-plates meze dish. Peas: 3 tablespoons olive oil 2 cups ﬁnely chopped onion 2 teaspoons kosher salt 2 cups yellow split peas, picked over and rinsed 1 tablespoon ground turmeric 2 bay leaves Caper relish: 3 tablespoons salt-packed medium capers 1⁄ 2 cup olive oil, divided 1 pound frozen pearl onions, thawed, patted dry, and halved 2 cups halved and thinly sliced red onion 1 pound chicory or curly endive, trimmed and coarsely chopped 1 cup sweet red wine (such as Mavrodaphne or sweet Marsala) 1⁄ 2 cup water 2 tablespoons red wine vinegar 1 teaspoon Maras pepper 1. To prepare peas, heat a large skillet

over medium-high heat. Add oil to pan. Add chopped onion and salt; sauté 5 minutes or just until tender. Place split peas in a large Dutch oven. Add sautéed onion and its oil; cover pea mixture with water by 4 inches. Bring to a boil; reduce heat to low, and simmer, skimming frequently, 5 minutes. Add turmeric and bay leaves; simmer 30 minutes or until peas are

124 C O O K I N G L I G H T A P R I L 2 0 1 6

soft and almost dry, stirring occasionally. (Add warm water, if needed, to keep the peas covered as they cook.) The peas are done when they are very soft and almost dry. Remove bay leaves; discard. Place pea mixture in a food processor; process until smooth. Place puree in a large bowl; cool completely. 2. To prepare caper relish, place salt-packed capers in a colander; rinse under lukewarm running water for 2 minutes or until they lose excessive saltiness. Drain capers well; pat dry with paper towels. 3. Heat a large skillet over medium heat. Add 14⁄ cup oil. Add pearl and red onions; cook 8 minutes, stirring occasionally. Add capers, chopped chicory, and remaining 14⁄ cup oil; cook 4 minutes or until greens are wilted, stirring occasionally. Stir in wine; cook 1 minute. Stir in 1 ⁄2 cup water; reduce heat to low, and cook 8 minutes. Increase heat to high, and cook 16 minutes or until liquid evaporates and onions start to caramelize, stirring occasionally. Remove pan from heat; stir in vinegar and pepper. 4. Place pea puree in a shallow bowl, using a spoon to create a well in the center. Place caper relish in well. SERVES 8 (serving size: 3⁄4 cup pea puree and about 1⁄3 cup caper relish) CALORIES 411; FAT 19.8g (sat 2.6g, mono 13.6g, poly 2g); PROTEIN 12g; CARB 44g; FIBER 16g; SUGARS 6g (est. added sugars 1g); CHOL 0mg; IRON 2mg; SODIUM 597mg; CALC 52mg

BRAISED ARTICHOKES, FAVAS, AND CARROTS IN CREAMY LEMON SAUCE WITH FENNEL Hands-on: 32 min. Total: 45 min.

The olive oil emulsiﬁes with the braising liquid to create a silky sauce that deliciously coats the bright spring veggies. Thin lemon slices, charred and caramelized in a cast-iron pan, make a nice garnish.

2 cups shelled fava beans cup olive oil 2 medium yellow onions, halved and thinly sliced 1 cup chopped fennel bulb (fronds reserved) 1 medium red potato, cut into 1⁄2-inch slices 4 cups halved baby artichokes, fresh or frozen, thawed 1⁄ 4 cup thinly sliced green onions 1 teaspoon fennel seeds, ﬁnely crushed or ground in spice grinder 8 multicolored baby carrots, halved or quartered lengthwise 1 cup white wine 1 1⁄2 cups water 1⁄ 4 preserved lemon, ﬂesh discarded, rind rinsed and cut into strips 1 teaspoon kosher salt 1 teaspoon Maras pepper or freshly ground black pepper 6 tablespoons fresh lemon juice, divided 1 teaspoon cornstarch 1⁄ 2 cup chopped fresh dill 1⁄ 2

1. Cook fava beans 1 minute in boiling

water. Drain and plunge immediately into ice water. Drain well. Remove membranes from beans; discard membranes. Set beans aside. 2. Heat a large high-sided sauté pan over medium heat. Add oil to pan. Add yellow onions; cook 6 minutes or until tender, stirring occasionally. Add fennel bulb and potato; cook 5 minutes, stirring occasionally. Stir in artichokes, green onions, fennel seeds, and carrots. 3. Add wine; cook 1 minute. Add 11 ⁄2 cups water, preserved lemon, salt, and pepper. Reduce heat to low, and simmer for 10 minutes or until vegetables are tender. 4. Combine 3 tablespoons lemon juice and cornstarch in a small bowl; stir until smooth. Add cornstarch mixture to pan; increase heat to high, and cook 2 minutes or until sauce thickens. Stir in remaining 3 tablespoons juice and fava beans. Sprinkle with dill and reserved fennel fronds. SERVES 16 (serving size: about 1⁄2 cup) CALORIES 125; FAT 7.3g (sat 1g, mono 5g, poly 0.9g); PROTEIN 3g; CARB 13g; FIBER 2g; SUGARS 3g (est. added sugars 0g); CHOL 0mg; IRON 1mg; SODIUM 183mg; CALC 40mg

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Crank up the flavor of your next get-together with festive drinks and portable handheld pies. Bonus: Do-ahead recipes mean you join in on the fun. R E C IP ES BY SAN DR A GUT IE RRE Z P HOTOGR AP HY BY J E N N IFE R CAUS E Y

Ropa Vieja Empanadas Recipe p. 130

Rum-Spiked Horchata Recipe p. 130

MAKE-AHEAD MENU This party is designed to be easy, with pickled veggies that soak in brine up to a week ahead, plus empanadas you can freeze months in advance and bake the day of the ﬁesta. Even the cocktail (with its clever built-in shortcut) holds up to being made a week beforehand.

Zucchini Empanadas Recipe p. 129

ookbook author and Latin American food expert Sandra Gutierrez learned about entertaining from her grandmother, who frequently hosted huge, memorable parties at her home just outside Guatemala City. “It’s my greatest inheritance: her love for style, food, entertaining, and making people

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happy,” says Gutierrez. Those gatherings often featured empanadas, ﬂaky hand pies ﬁlled with savory or sweet ﬁllings. Gutierrez, who at the age of 6 began learning the art of empanada making, developed an appreciation for the portable turnovers: “I love them for parties,” she says. “They’re easy to eat—perfect for standing and talking.

The individual servings make it simple to calculate what’s needed to feed a crowd, and since they’re made ahead and baked or heated the day of the event, I get time during the party to focus on my guests.” Take a cue from Gutierrez and create your own memorable gathering with the make-ahead recipes that follow.

A P R I L 2 0 1 6 C O O K I N G L I G H T 127

BAKE ’EM FRESH FROM FROZEN

SWEET AND SOUR VEGETABLE ESCABÈCHE

Freeze unbaked empanadas in a single layer on a tray, and then transfer to a zip-top plastic freezer bag. Freeze up to 4 months. Bake straight from the freezer as directed (brush with egg wash ﬁrst), adding 5 to 8 more minutes to the bake time.

Hands-on: 48 min. Total: 24 hr. 48 min.

The difference between pickles and this old-world technique of preserving foods (including ﬁsh, meat, and, here, vegetables) is that with escabèche, ingredients are cooked in a vinegar-based broth (called caldillo) to release their juices into the liquid, which tempers the sharpness of the brine. 2 large red bell peppers cup white wine vinegar cup lightly packed brown sugar teaspoons salt teaspoon freshly ground black pepper cup extra-virgin olive oil 1 large red onion, halved and thinly sliced (about 2 cups) 1 small cauliﬂower head, cut into tiny ﬂorets (about 4 cups) 1 pound mushrooms 6 large garlic cloves 2 thyme sprigs

3⁄ 4 1⁄ 4 2 1⁄2 1⁄ 2 1⁄ 2

1. Preheat broiler to high. 2. Cut bell peppers in half lengthwise;

discard seeds and membranes. Place halves, skin sides up, on a foil-lined baking sheet; ﬂatten with hand. Broil 10 minutes or until blackened. Wrap peppers in foil; let stand 10 minutes. Peel; cut into thin strips. 3. Combine vinegar, brown sugar, salt, and pepper in a medium bowl, stirring with a whisk. Set aside. 4. Heat oil in a high-sided sauté pan over medium-high heat. Add onion;

cook 3 minutes or until softened. Add cauliﬂower and mushrooms; cook 3 minutes or just until lightly browned, stirring frequently. Add roasted peppers, garlic, and thyme; cook 2 minutes, stirring constantly. Pour vinegar mixture over vegetables. Cover, reduce heat to low, and simmer 8 minutes or until cauliﬂower is tender, stirring occasionally. Transfer escabèche to a bowl; cool completely. Cover and chill 24 hours or up to 1 week. To serve, let vegetables come to room temperature, and remove from brine using a slotted spoon. SERVES 12 (serving size: 1⁄2 cup) CALORIES 58; FAT 2.6g (sat 0.4g, mono 1.7g, poly 0.3g); PROTEIN 2g; CARB 8g; FIBER 2g; SUGARS 4g (est. added sugars 1g); CHOL 0mg; IRON 1mg; SODIUM 136mg; CALC 19mg

CHIPOTLE-YOGURT DRESSING

Hands-on: 10 min. Total: 40 min.

Round out the menu with a mixed salad featuring your favorite greens and this easy, ﬂavor-packed dressing. Combine 2⁄3 cup whole Greek yogurt, 1⁄4 cup canola mayonnaise, 1⁄4 cup fresh lime juice, 2 teaspoons Dijon mustard, 2 teaspoons minced canned chipotle chiles in adobo sauce plus 1 1⁄2 teaspoons adobo sauce, 1⁄4 teaspoon ﬁne sea salt, 1⁄4 teaspoon freshly ground black pepper, and 1 grated large garlic clove in a medium bowl, stirring until well blended. Cover and chill 30 minutes (or up to 2 days). SERVES 8 (serving size: about 2 tablespoons) CALORIES 49; FAT 3.8g (sat 1.5g, mono 1.2g, poly 0.7g); PROTEIN 1g; CARB 2g; FIBER 0g; SUGARS 1g (est. added sugars 0g); CHOL 3mg; IRON 0mg; SODIUM 185mg; CALC 19mg

WHOLE-WHEAT EMPANADA DOUGH

ZUCCHINI EMPANADAS

Gutierrez created a whole-grain dough that’s light and ﬂaky and can be baked rather than fried. Wine in the recipe adds yeast ﬂavor and aids in ﬂakiness; its acidity also breaks down the gluten, allowing you to stretch the dough easily when forming the empanadas.

You can roast and peel the poblano chile up to 1 week before you make this ﬁlling. Letting the ﬁlling chill before assembling the empanadas congeals the liquids—an essential step to ensuring the pies are properly formed.

F O O D S T Y L I N G : C H E L S E A Z I M M E R ; P R O P S T Y L I N G : L I N D S E Y L O W E R . F O O D S T Y L I N G : ( D O U G H ) B L A K E S L E E W R I G H T G I L E S . H A N D L E T T E R I N G : D R U E WA G N E R

Hands-on: 30 min. Total: 1 hr. 30 min.

6.75 ounces all-purpose ﬂour (about 1 1⁄2 cups) 6.75 ounces white whole-wheat ﬂour (about 1 1⁄3 cups plus 4 teaspoons) 1 teaspoon sea salt 3⁄ 4 cup white wine 1⁄ 3 cup plus 1 tablespoon extra-virgin olive oil 1. Weigh or lightly spoon ﬂours into

dry measuring cups; level with a knife. Combine ﬂours and salt in a large bowl, stirring with a whisk. Make a well in center of ﬂour mixture. Combine wine and oil in well, stirring with a fork until moist. When dough begins to form, use ﬁngers to continue to mix until a ball forms. Turn dough and any remaining ﬂour in bowl out onto a work surface; knead 2 minutes or until dough is smooth. Wrap dough tightly in plastic wrap, and let stand at room temperature for 1 hour. 2. Roll dough out to 1 ⁄8-inch thickness on a very lightly ﬂoured surface; cut as many 5-inch circles as possible using a round cutter or knife (use a saucer as a template). Cover circles with a kitchen towel. Gather scraps, cover with plastic wrap, and let rest 20 minutes; repeat procedure with remaining dough for a total of 15 circles. Stack circles between single layers of parchment paper. Use dough disks as directed in empanada recipes, or store, wrapped and chilled, for up to 24 hours. (Disks can also be frozen for up to 1 month. Thaw overnight in the refrigerator. Lightly dust with ﬂour before using.)

Hands-on: 1 hr. 18 min. Total: 3 hr. 38 min.

1 1 1⁄ 2 1⁄ 2 1 1 1 1 1 1 2 1⁄ 2 1⁄ 2

2 2 1 1 15 1⁄ 2

large poblano chile tablespoon extra-virgin olive oil cup ﬁnely chopped onion cup ﬁnely chopped red bell pepper large garlic clove, ﬁnely minced cup ﬁnely chopped zucchini cup ﬁnely chopped yellow squash cup fresh or frozen corn kernels, thawed teaspoon ground cumin fresh thyme sprig tablespoons mascarpone cheese, softened teaspoon sea salt teaspoon freshly ground black pepper ounces Cotija cheese, crumbled (about 1⁄2 cup) ounces queso fresco, crumbled (about 1⁄2 cup) teaspoon water large egg Whole-Wheat Empanada Dough disks teaspoon cumin seeds (optional)

1. Preheat broiler to high. 2. Cut chile in half lengthwise;

discard seeds and membranes. Place halves, skin sides up, on a foil-lined baking sheet; ﬂatten with hand. Broil 8 minutes or until blackened. Wrap chile in foil; let stand 10 minutes. Peel and chop chile.

3. Heat oil in a large nonstick skillet

over medium-high heat. Add onion and bell pepper; sauté 2 minutes or until onion begins to soften. Add garlic; sauté 30 seconds or until fragrant. Add zucchini, squash, corn, cumin, and thyme; sauté 2 minutes or just until vegetables are bright and crisp-tender. Remove pan from heat. Stir in poblano, mascarpone, salt, and pepper; spread mixture evenly on a large baking sheet. Cool. Remove and discard thyme, and stir in Cotija cheese and queso fresco; cover and chill at least 2 hours or up to overnight. 4. Preheat oven to 400°. Line 2 large baking sheets with parchment paper. 5. Combine 1 teaspoon water and egg in a small bowl. Divide cold ﬁlling into 15 equal portions (about 3 generous tablespoons each). Keep ﬁlling chilled while making each empanada. Moisten edges of 1 Whole-Wheat Empanada Dough disk with egg mixture; place 1 portion of cold ﬁlling in center. Fold dough over ﬁlling to form a half-moon shape. Gently press edges between thumb and index ﬁnger to form a border; crimp along border using fork tines to seal. Place empanada on prepared pan. Repeat procedure with remaining dough disks and ﬁlling portions. Lightly brush tops of empanadas with egg mixture; sprinkle with cumin seeds, if desired. Bake at 400° for 23 minutes or until tops are golden brown, rotating pans in oven halfway through baking. SERVES 15 (serving size: 1 empanada) CALORIES 218; FAT 11.1g (sat 3.1g, mono 5.2g, poly 0.9g); PROTEIN 6g; CARB 22g; FIBER 2g; SUGARS 2g (est. added sugars 0g); CHOL 23mg; IRON 2mg; SODIUM 298mg; CALC 74mg

SERVES 15 (serving size: 1 dough disk) CALORIES 149; FAT 6g (sat 0.8g, mono 4.2g, poly 0.7g); PROTEIN 3g; CARB 18g; FIBER 6g; SUGARS 0g (est. added sugars 0g); CHOL 0mg; IRON 1mg; SODIUM 156mg; CALC 12mg

A P R I L 2 0 1 6 C O O K I N G L I G H T 129

ROPA VIEJA EMPANADAS

Hands-on: 1 hr. 45 min. Total: 10 hr. 5 min.

In Latin American cuisine, ﬂank steak is the go-to choice for recipes that call for boiled meat because it shreds beautifully and offers bold ﬂavor. It’s also inexpensive, making it ideal for feeding a crowd. Look for annatto seeds with the spices in Latin markets or the Latin foods aisle of large supermarkets; they add rich golden color and nutty-peppery ﬂavor. 1 2 1 1⁄ 2 1⁄ 2 1 1 1⁄ 2 1⁄ 2 1 3⁄ 4 1⁄ 2 1 1 15

pound ﬂank steak tablespoons extra-virgin olive oil teaspoon annatto seeds (optional) cup minced yellow onion cup minced red bell pepper cup minced seeded plum tomato teaspoon ground cumin teaspoon sea salt teaspoon freshly ground black pepper large garlic clove, minced cup sliced pitted manzanilla olives cup minced carrot teaspoon water large egg, lightly beaten Whole-Wheat Empanada Dough disks (recipe on page 129) 4 teaspoons hot sauce (optional)

1. Place ﬂank steak in a saucepan. Cover with water to 1 inch above steak; bring to a boil. Reduce heat to low; cover and simmer 1 hour or until steak is very tender and pulls apart easily. Transfer steak to a plate, reserving 1 cup cooking liquid. Cool steak completely; slice crosswise into thirds. Shred each piece; set aside. 2. Heat oil and annatto, if desired, in a small saucepan over medium heat 1 minute or until oil begins to bubble. Remove from heat; steep 10 minutes. Strain into a medium Dutch oven over medium-high heat; discard seeds. Add onion and bell pepper; cook 2 minutes or until softened. Add tomato, cumin, salt, black pepper, and garlic; cook 2 minutes or until mixture begins to thicken. Add steak, reserved cooking liquid, olives, and carrot, stirring to combine. Bring mixture to a boil; cover, 130 C O O K I N G L I G H T A P R I L 2 0 1 6

reduce heat to low, and simmer for 10 minutes or until carrot is tender. Uncover, increase heat to medium, and cook 15 minutes or until almost all of liquid evaporates. Remove from heat; cool completely. Cover and chill 2 hours or, preferably, overnight. 3. Preheat oven to 400°. Line 2 large baking sheets with parchment paper. 4. Combine 1 teaspoon water and egg in a small bowl. Divide cold ﬁlling into 15 equal portions (about 3 generous tablespoons each). Keep ﬁlling chilled while making empanadas. Moisten edges of 1 dough disk with egg mixture; place 1 portion of ﬁlling in center. Fold dough over ﬁlling to form a half-moon shape. Gently press edges between thumb and index ﬁnger to form a border; crimp border using fork tines to seal. Place empanada on prepared pan. Repeat procedure with remaining dough and ﬁlling. 5. Lightly brush tops of empanadas with egg mixture. Bake at 400° for 23 minutes or until tops are golden brown, rotating pans in oven halfway through baking. Serve with hot sauce, if desired. SERVES 15 (serving size: 1 empanada) CALORIES 230; FAT 10.8g (sat 1.9g, mono 6.9g, poly 1.1g); PROTEIN 10g; CARB 20g; FIBER 2g; SUGARS 1g (est. added sugars 0g); CHOL 31mg; IRON 2mg; SODIUM 424mg; CALC 31mg

1. Place rice milk, 1 cup water,

almonds, sugar, and 11 ⁄2 teaspoons cinnamon in a blender; blend 2 minutes or until smooth. Strain mixture through a cheesecloth-lined sieve over a large pitcher; discard solids. Stir in the remaining 1 cup water, and chill for at least 1 hour. 2. Just before serving, add rum and stir well. Fill glasses with ice; stir horchata, and ﬁll glasses. Dust each drink with a dash of cinnamon. SERVES 8 (serving size: about 3⁄4 cup) CALORIES 153; FAT 3.4g (sat 0.2g, mono 1.5g, poly 0.6g); PROTEIN 1g; CARB 20g; FIBER 1g; SUGARS 12g (est. added sugars 6g); CHOL 0mg; IRON 0mg; SODIUM 48mg; CALC 27mg

HOW TO FORM EMPANADAS MOISTEN THE EDGE

Using a brush, moisten the border of the dough disk with egg wash. ADD FILLING

Place ﬁlling in center of disk. Bring dough edges together to form a halfmoon shape.

RUM-SPIKED HORCHATA

Hands-on: 10 min. Total: 1 hr. 10 min.

This drink, a modern twist on the Latin American favorite, is fun and easy to make. In Mexico it’s traditionally made by soaking or cooking rice and blending it into a milk. To save time, Gutierrez employs purchased rice milk. You can make this drink up to a week in advance; give it a good stir before serving to remix the superﬁne almond and rice solids. 4 2 1⁄ 2 1⁄ 4 2 5

cups plain rice milk cups water, divided cup blanched and slivered almonds cup sugar teaspoons ground cinnamon, divided ounces dark rum

PINCH CLOSED

While holding empanada, press edges between thumb and index ﬁnger to close. CRIMP TO SEAL

Place empanada on work surface; crimp by pressing the tines of a fork along border.

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SECRETS, TIPS & RECIPES from America’s Healthy-Cooking Experts

kitchen confıdentıal Cooking Light

HOW TO

BLOOM AND USE GELATIN

HEALTHY COOKS LOVE GELATIN

because at its melting point (body temp), it mirrors the pleasantly rich sensation of fat on the tongue.

Gelatin turns liquids into gels; helps maintain the airy nature of whipped creams, mousses, and foams; and brings silky, thick texture to sauces. Here’s how to unleash its delightful properties.

P H O T O G R A P H Y: J E N N I F E R C A U S E Y; F O O D S T Y L I N G : C H E L S E A Z I M M E R ; P R O P S T Y L I N G : L I N D S E Y L O W E R

CHOOSE YOUR TYPE

Gelatin, a type of protein, is made from animal collagen (typically from pig or cow skin, cartilage, and bones). It comes in two forms. What? It’s sold as a powder or in sheets; both are tasteless, odorless, and colorless. BLOOM IT

To add gelatin to a recipe, ﬁrst hydrate and soften it (called blooming) in cold liquid. Water, broth, wine, and most fruit juices can be used. How? Sprinkle powder over or submerge sheets in liquid for 5 minutes. The sheets become a malleable, springy, jelly-like mass. Bloomed powdered gelatin is slushy and opaque. Fresh kiwi, pineapple, ﬁgs, and papaya have an enzyme that prevents gelling, but pasteurization or boiling the fruit solves the problem. DISSOLVE IT

Completely melt gelatin over heat or with hot liquid. How? Drain water from sheets; add sheets to the room-temperature liquid speciﬁed in your recipe, and gently heat, stirring to eliminate clumps. Bloomed powdered gelatin can be handled the same way or stirred with very hot liquid until it’s clear and viscous. Don’t boil gelatin; it will lose its gelling power. —Cheryl Slocum

Find out how gelatin can ﬁlter, ﬁrm, and ﬂuff up your recipes (see page 134). A P R I L 2 0 1 6 C O O K I N G L I G H T 133

KITCHEN CONFIDENTIAL

GELATIN

(continued from page 133) Check out a few of the ways this versatile kitchen tool works its magic. SILKEN PAN SAUCES

Give thin broth some oomph when deglazing for a thick, rich result. (See page 18 for more info.) CREATE MOLDS

Classics like gelatin salad, aspic, and panna cotta, and our updated take on gelatin shots (page 16), ﬁrm up when chilled.

Use It Up Challenge:

Roasted Red Peppers

STABILIZE

When added to whipped creams, mousses, and foams, gelatin traps air and stops liquid from leaching out.

Mix broth or juice with gelatin, and freeze in ice-cube trays; then thaw in the refrigerator through a strainer to ﬁlter the liquid. The gelatin attaches to solids and prevents them from passing through as the liquid melts. Forms of Gelatin One envelope of powdered gelatin equals 4 sheets of 225-bloom-strength sheet gelatin. Find powdered gelatin at supermarkets and gelatin sheets online. POWDER

SHEET

ROASTED RED PEPPER HOT SAUCE Seed and coarsely chop 1 jalapeño pepper and 1 serrano chile; place peppers in the bowl of a food processor. Add 3⁄ 4 cup rinsed and drained bottled roasted red bell peppers, 2 tablespoons red wine vinegar, 1 tablespoon sugar, 1⁄2 teaspoon kosher salt, and 1 garlic clove to processor; process until smooth.

1

SERVES 12 (serving size: 1 tablespoon) CALORIES 7; FAT 0g; PROTEIN 0g; CARB 2g; FIBER 0g; SUGARS 1g (est. added sugars 1g); CHOL 0mg; IRON 0mg; SODIUM 107mg; CALC 1mg

2

ROASTED RED PEPPER CORN BREAD Preheat oven to 425°. Combine 1 1⁄2 cups yellow cornmeal, 1 cup all-purpose ﬂour, 2 1⁄2 tablespoons sugar, 1 1⁄2 teaspoons baking powder, 3⁄4 teaspoon baking soda, and 1 teaspoon salt in a bowl. Combine 1 3⁄4 cups buttermilk, 3 tablespoons melted unsalted butter, and 1 large egg in a bowl. Stir 1⁄3 cup chopped rinsed and drained bottled roasted red bell peppers and 1⁄4 cup grated onion into

134 C O O K I N G L I G H T A P R I L 2 0 1 6

buttermilk mixture. Stir buttermilk mixture into cornmeal mixture. Place 1 tablespoon unsalted butter in a 10-inch cast-iron skillet; place skillet in oven 1 minute. Remove pan from oven; pour batter into pan. Bake at 425° for 25 to 28 minutes. SERVES 16 (serving size: 1 wedge) CALORIES 125; FAT 4.6g (sat 2.5g, mono 1.2g, poly 0.4g); PROTEIN 3g; CARB 18g; SUGARS 4g (est. added sugars 2g); FIBER 1g; CHOL 22mg; IRON 1mg; SODIUM 295mg; CALC 61mg

3

ROASTED RED PEPPER PESTO Place 1 cup rinsed and drained bottled roasted red bell peppers in a food processor. Add 1 cup packed basil leaves, 1⁄3 cup toasted pine nuts, 1⁄ 4 cup grated Parmesan cheese, 3 tablespoons water, 2 tablespoons olive oil, 1⁄4 teaspoon kosher salt, 1⁄8 teaspoon black pepper, and 1 garlic clove; process until smooth. SERVES 6 (serving size: about 3 1⁄2 tablespoons) CALORIES 111; FAT 10.6g (sat 1.6g, mono 5g, poly 3.1g); PROTEIN 3g; CARB 2g; FIBER 0g; SUGARS 1g (est. added sugars 0g); CHOL 3mg; IRON 1mg; SODIUM 205mg; CALC 52mg

4

ROASTED RED PEPPER AND SPINACH CHICKEN SAUSAGE PATTIES Combine 1 1⁄2 pounds ground chicken, 1⁄2 cup ﬁnely chopped fresh spinach, 1⁄2 cup ﬁnely chopped rinsed and drained bottled roasted red bell peppers, 2 teaspoons olive oil, 1 teaspoon dried sage, 3⁄4 teaspoon crushed red pepper, 3⁄4 teaspoon kosher salt, 1⁄2 teaspoon dried thyme, and 1⁄ 2 teaspoon ground coriander; knead until well combined. Shape mixture into 16 ( 1⁄2-inch-thick) patties. Cook patties in batches in a large nonstick skillet over medium heat 3 minutes; turn patties, and cook 3 minutes or until done. SERVES 8 (serving size: 2 patties) CALORIES 135; FAT 8.1g (sat 2.1g, mono 3.9g, poly 1.4g); PROTEIN 15g; CARB 1g; FIBER 0g; SUGARS 0g (est. added sugars 0g); CHOL 73mg; IRON 1mg; SODIUM 258mg; CALC 10mg

—Recipes by Darcy Lenz

FO O D S T Y L I N G : ( TO P ) B L A K E S L E E WR I G HT G I L E S

MAKE CLEAR CONSOMMÉ

Robust bottled roasted red bell peppers make the perfect base for our speedy Roasted Red Pepper and Ricotta Soup on page 44. Pick up an extra jar of this sweet-smoky ingredient, and then keep the pepper party going with the following easy recipes.

YOUR WEEKNIGHT GAME PLAN Fast, Fresh, and Healthy Dinners from the Kitchen of

Find them in the refrigerated section at all Super Target locations and select Target grocery stores. Cooking Light is a food and recipes magazine focused on living a healthy lifestyle. These products are developed under license from Cooking Light magazine; cooking Light is not intended as a nutritional claim. Cooking Light is a trademark of Time Inc. Lifestyle Group. All referenced trademarks are the properties of their respective owners. © 2016 Time Inc.

KITCHEN CONFIDENTIAL

HOW TO

FEARLESSLY PREP AND STEAM A WHOLE ARTICHOKE

1. Use a serrated knife to cut off the top of the bud and trim 1⁄2 inch off the stem.

2. Use kitchen shears to snip off the pointy thorns of the tough outer leaves. Pull off any brown leaves.

The Case for Frozen Fish Much fresh-caught ﬁsh is ﬂash-frozen on the boat immediately after it’s caught. The technology is good: The water in the ﬁsh rapidly freezes at -35° so only tiny ice crystals form—which keeps texture and ﬂavor very close to fresh. Use these tips when shopping for and preparing frozen ﬁsh. CONSIDER FAT VS. LEAN

SKIP OVER “FRESH”

THAW SLOWLY

Any freezing method is drying. Fattier ﬁsh such as salmon and tuna hold up well. Use lean ﬁsh like cod and tilapia well within their use-by date.

Most wild-caught ﬁsh is frozen by law, so purchase it frozen rather than thawed (labeled “previously frozen”) at the “fresh” ﬁsh counter.

For best texture, plan ahead. Place frozen ﬁsh on a rack set over a shallow dish, and thaw overnight in the refrigerator.

MAKE-AHEAD SALAD GUIDE

Serving a dressed green salad for parties poses a dilemma: to dress ahead or not. The vinegar and salt in dressing break down the cell walls of vegetables, causing them to wilt. But not every veggie wilts at the same rate. Use this guide to plan the best salad for your party.

3. Use a vegetable peeler to remove the outer skin on the stem and at the base of the artichoke.

4. Rub with lemon all over to prevent browning, or submerge the artichokes in lemon water.

5. Steam the artichokes, stem side up, covered, in a nonreactive steamer with 1 inch of water over medium heat 35 minutes or until easily pierced with a thin knife. 136 C O O K I N G L I G H T A P R I L 2 0 1 6

A DAY AHEAD

2 HOURS BEFORE

RIGHT BEFORE

Spinach, romaine, endive, baby kale, green-leaf lettuce

Arugula, Bibb and baby lettuces, microgreens, sprouts

Peas, corn, beans, asparagus, snow peas, cucumbers, berries, mango

Mushrooms, tomatoes, berries. Also: apples and pears, which brown quickly

Sturdy

GREENS

Kale, cabbage, radicchio, Swiss chard

Delicate

Firm

VEGGIES/ FRUIT

Bell peppers, onions, fennel, potatoes, green beans

Soft

Creamy

DRESSING

Very thick, low vinegar (tahini, rémoulade, blue cheese, aioli)

Vinegary

Moderate weight, moderate vinegar (ranch, creamy Italian, Russian, Green Goddess)

Thin, very light oil, vinegar-forward (lemon, balsamic, mustard, or champagne vinaigrette)

I L L U S T R AT I O N : ( FA R L E F T ) S T E V E S A N F O R D

Don’t let the tight bud and prickly leaves keep you from getting at the meat of one of the tastiest vegetables of the season. With a few basic kitchen tools, you can make short work of artichoke prep.

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BREADS ●●●●●

●

KEY

QUICK & EASY ● GLUTEN FREE* ● KID FRIENDLY ● MAKE AHEAD ● FREEZABLE ● VEGETARIAN

●●● ●●●●● ●●●

DESSERTS ●●●●●

BEEF ●● ●●

●● ●●●

p.108 ●●

● ●● ●●●● ●●●●

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Pork and Chive Dumplings with Red Chile Oil p.105 Roasted Beets with Dill p.108 Sautéed Mushrooms with Garlic p.108 Shrimp and Snap Pea Shumai p.103 Spinach, Herb, and Cheese Phyllo Rolls p.121 “Spring Roll” Pot Stickers p.105 Sweet and Sour Vegetable Escabèche

FISH & SHELLFISH ●● ●● ●●

Yogurt-Cheese Tarts with Mint p.121

●●

●●

Carrot Cake Gelly Shots p.16 Rum-Spiked Horchata p.130

138 C O O K I N G L I G H T A P R I L 2 0 1 6

Grilled Lamb Kufta Kebabs p.112 PORK

●● ●● ●●

Broccoli-Bacon Skillet Pizza p.32 Mu Shu Pork Wraps p.29 Orange-Teriyaki Pork Tenderloin p.40

●●●

●●

●●●●

●●

King Ranch Chicken and Quinoa Casserole p.58 Poached Chicken Thighs with Ginger-Coconut Quinoa p.56 Roasted Red Pepper and Spinach Chicken Sausage Patties p.134 Slow Cooker Chicken with 40 Cloves of Garlic p.46

PASTA ●● ●●●

●●●

Santorini Split Pea Spread with Caper Relish p.124

Cauliflower Alfredo p.84 Kritharoto (Orzo Pasta) with Peas, Lemon, and Feta p.121 Spaghetti with SpinachAvocado Sauce p.38

SALADS ●● ●●●● ● ●● ●● ●●●●

●●

● ●●●

●●

The Cheeseburger Salad p.48 Chopped Israeli Salad p.112 Kale and Beet Salad with Salmon p.30 Orange, Red Onion, and Cilantro Salad p.24 Pea Shoot Salad p.90 Quinoa Salad with Pistachios and Currants p.112 Spinach and Arugula Salad with Creamy Parmesan Dressing p.90 Spring Beet and Pea Salad p.14 Spring Salad with Buttermilk-Herb Dressing p.26 Spring Vegetable and Quinoa Salad with Bacon p.56

SANDWICHES ●●

Waffle Iron Turkey Melt Panini p.40

SAUCES ●●● ●●●● ●●● ●●●

VEGETARIAN ●●

Whole-Grain Veggie Burrito Bowl p.24 Zucchini Empanadas p.129

POULTRY ●●

BEVERAGES ●

Pan-Seared Tilapia with Sweet Pea Puree p.38 Simple Flaky Crab Cakes p.26 Steel-Cut Oats Jambalaya p.66 LAMB

p.128 ●●●

Grilled Steak with Pineapple Rice p.45 Ropa Vieja Empanadas p.130

APPETIZERS Beets, Snow Peas, and New Potatoes with Garlic-Parsley Skordalia p.122 Charred Broccolini with Chiles p.108 Israeli-Style Hummus

Crunchy-Chewy Salted Chocolate Chunk Cookies p.69

MAIN DISHES

*Read labels carefully; gluten hides in unexpected places.

●●

Chocolate Buckwheat Waffles with Juicy Berries p.65 Herbed Goat Cheese Garlic Toasts p.30 Roasted Red Pepper Corn Bread p.134 Whole-Wheat Empanada Dough p.129

●●●

Chipotle-Yogurt Dressing p.128 Dumpling Dipping Sauce p.103 Roasted Red Pepper Hot Sauce p.134 Roasted Red Pepper Pesto p.134

SIDES ●●

Asparagus with Bacon and Shallots p.43

STAFF RAVE

Our Highest-Rated Recipe from This Issue CRUNCHY-CHEWY SALTED CHOCOLATE CHUNK COOKIES

“Whole-grain flour adds so much depth … a toasty nuttiness you’d never get from plain ol’ white flour.” —ANN TAYLOR PITTMAN EXECUTIVE EDITOR

Check out all of our staff faves in red.

●●●

●●●

●●●

●●

●●● ●●● ●● ●●● ●●●

Asparagus with Garlic and Balsamic Reduction p.43 Asparagus with Lemon-Parmesan Breadcrumbs p.43 Asparagus with Sesame and Citrus Vinaigrette p.43 Braised Artichokes, Favas, and Carrots in Creamy Lemon Sauce with Fennel p.124 Browned Butter Green Beans p.32 Charred Eggplant with Chermoula p.114 Crunchy Zucchini Chips p.8 Sesame-Garlic Broccolini p.29 Za’atar-Roasted Carrots with Labne p.114

SOUPS & STEWS ●●● ●● ●●● ●● ●●●●

Chicken-Watercress Wonton Soup p.103 Matzo Ball Soup p.94 Roasted Red Pepper and Ricotta Soup p.44 Spring Vegetable Soup p.51 Strawberry Gazpacho p.140

COOKING LIGHT® (ISSN 0886-4446) is published monthly (except January/February) by Time Inc. Lifestyle Group, 4100 Old Montgomery Highway, Birmingham, AL 35209. Periodicals postage paid at Birmingham, Alabama, and at additional mailing offices. Postmaster: Send all UAA to CFS. (See DMM 507.1.5.2); Non-Postal and Military Facilities: Send address corrections to Cooking Light Magazine P.O. Box 62120 Tampa, FL 33662-2120. Canada Post Publications Mail Agreement No. 40110178. Return undeliverable Canada addresses to: Postal Stn. A, P.O. Box 4323, Toronto, ON, M5W 3H1. GST# 81996300RT0001. Copyright 2016 by Time Inc. Lifestyle Group. Title “Cooking Light” is a registered trademark of Time Inc. Lifestyle Group. COOKING LIGHT cannot be held responsible for any unsolicited material. U.S. Subscriptions: $22 for one year. Please allow six to eight weeks for shipment on new subscriptions and for changes of address. FOR HELP WITH YOUR SUBSCRIPTION, call 800-336-0125, or write COOKING LIGHT Subscriber Assistance, P.O. Box 62120 Tampa, FL 33662-2120.

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A VIBRANT FINISH

STRAWBERRY GAZPACHO

1 tablespoon balsamic vinegar 1⁄ 4 teaspoon kosher salt 1⁄ 4 teaspoon freshly ground black pepper 1⁄ 2 cup organic vegetable broth 6 strawberries, sliced

Hands-on: 20 min. Total: 4 hr. 20 min.

While tomato season is at bay, turn to strawberries to make this refreshing version of the classic Spanish chilled vegetable soup. 1 medium tomato, coarsely chopped (about 1 1⁄3 cups) 1⁄ 2 English cucumber, peeled and coarsely chopped (about 1 cup) 1⁄ 2 medium red bell pepper, seeded and coarsely chopped (about 1⁄2 cup) 1 pound ripe strawberries, hulled and halved 1⁄ 2 teaspoon minced garlic 1⁄ 2 teaspoon chopped thyme 3 tablespoons extra-virgin olive oil

1. Place tomato, cucumber,

and bell pepper in a food processor; pulse until ﬁnely chopped. Transfer to a bowl. Add halved strawberries to processor; pulse until ﬁnely chopped. Add chopped strawberries to cucumber mixture, stirring to combine. Reserve 1 cup strawberry mixture; return remaining strawberry mixture, garlic, and thyme to processor;

140 C O O K I N G L I G H T A P R I L 2 0 1 6

process until pureed. Return mixture to bowl; stir in olive oil, vinegar, salt, black pepper, and reserved 1 cup strawberry mixture. Cover and chill 4 to 8 hours. Stir in broth. Garnish with sliced strawberries. SERVES 6 (serving size: 1⁄2 cup) CALORIES 109; FAT 7.4g (sat 1g, mono 5.4g, poly 0.8g); PROTEIN 1g; CARB 11g; FIBER 3g; SUGARS 7g (est. added sugars 0g); CHOL 0mg; IRON 1mg; SODIUM 129mg; CALC 24mg

—Recipe by Cheryl Slocum

P H O T O G R A P H Y: C A I T L I N B E N S E L ; F O O D S T Y L I N G : C H E L S E A Z I M M E R ; P R O P S T Y L I N G : C L A I R E S P O L L E N

Toss the sliced berry garnish with a little balsamic vinegar for added piquancy.

MY STARBUCKS IS

OUR PLACE OR YOURS

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© 2016 Starbucks Coffee Company. All rights reserved. Pike Place is a registered trademark of The Pike Place Market PDA, used under license. Keurig, K-Cup, Keurig 2.0, the K logo, and the Keurig brewer trade dress are trademarks of Keurig Green Mountain, Inc., used with permission.

life is eating, laughing, loving and a place to enjoy it together.

MÖRBYLÅNGA table

699

$

TogetherWeEat.com MÖRBYLÅNGA table $699 Stained and waxed oak veneer. 5HTXLUHVDVVHPEO\/ƙî:Ƙî+Ɨ%URZQ See IKEA store for country of origin. Valid in US stores only. ,QWHU,.($6\VWHPV%9