DECEMBER 2016
THE HOLIDAY COOK’S SURVIVAL GUIDE
BON U S BOOK L E T ! EASY S LOW COOK E R R EC I P E S
MASTER THE ULTIMATE BEEF TENDERLOIN P. 110
CRISPY HASSELBACK POTATOES
OUR BEST- EVER DESSERTS
P. 170
BREAKFAST CASSEROLES FOR A CROWD P. 100 & P. 138
+
P. 140
Dreamy Mini Raspberry Cheesecakes Recipe p.148
BUILD A BETTER CHEESE PLATE P. 81
Prep Time: 20 min. | Total Time: 3 hours 4 min. (incl. refrigerating) | Makes: 24 servings
WHAT YOU NEED 8 square shortbread cookies, finely crushed (about 1/2 cup) 1 Tbsp. butter, melted 1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, (12 oz.), softened 1/2 cup packed brown sugar 1 Tbsp. plus 1 tsp. bourbon, divided 1 vanilla bean 1 egg 12 KRAFT Caramels 1 Tbsp. milk
MAKE IT HEAT oven to 325ºF. COMBINE cookie crumbs and butter; press onto bottoms of 24 paper-lined mini muffin cups, adding about 1 tsp. crumb mixture to each cup. BEAT cream cheese, sugar and 1 Tbsp. bourbon in large bowl with mixer until blended. Use sharp knife to gently split vanilla bean pod lengthwise in half. Scrape seeds into cream cheese mixture; mix well. Add egg; beat on low speed just until blended. SPOON cream cheese mixture into prepared muffin cups, adding about 1 Tbsp. batter to each cup. BAKE 12 to 14 min. or until centers of cheesecakes are almost set. Cool completely. Refrigerate 1 hour. MICROWAVE caramels and milk in microwaveable bowl on HIGH 1 min. or until caramels are completely melted, stirring every 30 sec. Stir in remaining bourbon. Drizzle about 1 tsp. caramel sauce over each cheesecake. Refrigerate 1 hour.
© 2016 Kraft Foods
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THE
y t r a P
LIFE OF THE
EAT, DRINK, AND BE MERRY!
Make it an affair to remember with these creative food and drink ideas. Get people talking—and ’gramming—with a fantastic edible centerpiece like a * strawberry topiary or a cheese and olive wreath. Add festive fl air to cocktails and mocktails with an inspired garnish. Dress up a * martini with a sprig of rosemary and fresh cranberries. Serve (or bring) a favorite dish with a twist. Try this Green Bean Casserole recipe * made tastier than ever with fresh green beans, rich and creamy Philadelphia Cream Cheese, and a crunchy panko breadcrumb crust.
Prep Time: 15 min. | Total Time: 45 min. | Servings: 16, ½ cup each
WHAT YOU NEED 2 lb. fresh green beans, trimmed, cut crosswise in half 1 (8 oz.) pkg. PHILADELPHIA Cream Cheese, softened ½ cup milk ¾ tsp. black pepper 2 cloves garlic, minced, divided ½ cup PLANTERS Sliced Almonds ¼ cup panko breadcrumbs 2 Tbsp. butter, melted cooking spray
VISIT
MAKE IT HEAT oven to 350ºF. COOK beans in boiling water 3 min. Meanwhile, whisk cream cheese, milk, pepper, and half the garlic in a large bowl until blended. DRAIN beans. Add to cream cheese mixture; mix lightly. Spoon into 2-qt. casserole sprayed with cooking spray. COMBINE remaining garlic with all remaining ingredients; sprinkle over bean mixture. BAKE 30 min. or until beans are tender and crumb topping is golden brown.
KRAFTRECIPES.COM FOR MORE RECIPES, TIPS, AND VIDEOS.
®/TM trademarks © Mars, Incorporated 2015
©
holidays are better with
#betterwithmms
and
VO L . 3 0/ N O. 1 1
HOLIDAY SURVIVAL GUIDE
109 THE BUSY COOK’S HOLIDAY SURVIVAL GUIDE 11 wishes granted, from a foolproof roast to perfect latkes
128 BRUNCH ON THE RANGE Fun, festive recipes from blogger Molly Yeh Beet Latkes Recipe p. 115
140 LIGHTER HOLIDAY SWEETS Nutty-tasting whole-grain flours enrich classic desserts.
154 HIGH LOW NEW YEAR’S EVE PARTY Wow-worthy munchies matched with budget-friendly bubbly
ON THE COVER PHOTOGRAPHY
Greg DuPree FOOD STYLING
Catherine Crowell Steele PROP STYLING
Claire Spollen
3 STAFF
FAVES TO COOK RIGHT NOW
NOW FOR LATER
KALE GOES GLAM
LUSCIOUS LEMON
This slow cooker beef stew is even better when made a couple of days ahead. p. 118
We bejewel this hearty green with pomegranate, crispy bacon, and almonds. p. 132
The secret to a gorgeous salmon glaze? Buttery, puckery lemon curd. p. 68 DECEMBER 2016 COOKING LIGHT 3
163 Everything p.
Brunch offers a relaxed approach to holiday entertaining.”
ENJOY THESE FOUR SMARTER CHEESE SNACKS
Brittle
p. 84
p. 128
p. 58
Maple-Onion Jam for gifting
p. 38
Chicken with satay sauce
Let’s Get Cooking!
Dinner Tonight
Nutrition Made Easy
Cooking Departments
13 | Today’s Special Barkeep Abigail Gullo’s perfect wintertime punch
27 | Dinner Tonight Fast family recipes
54 | Use It Up Dry sherry
81 | Holiday Cheese Guide Tips for building the ultimate cheese board and other smart ways to enjoy this flavorpacked food.
102 | The Ritual Cookbook author Dorie Greenspan’s Christmas cookie tradition
58 | Slow Cooker Maple-Onion Jam
88 | Recipe Makeover Cheese fondue
18 | Gift Guide Stocking the bar and the bookshelf 21 | Let’s Get Sipping! Mint-chocolate coffee
45 | Superfast! 20-minute cooking
60 | Let’s Cook! Gift-Wrapped Sesame-Soy Tilapia 67 | Cook Once, Eat 3x Maximize mashed potatoes 75 | Freeze It Cinnamon-orange sweet rolls
Healthy Habits 91 | Beauty Habit Cranberry products; Elle Macpherson’s beauty bag
94 | Healthy Habit Avoiding holiday weight gain
96 | Diet Habit
Gorgeous kale varieties p. 166
6 COOKING LIGHT DECEMBER 2016
Make over your make-ahead breakfast casserole
170 | Wow! Mini Hasselback potatoes
Kitchen Confidential 163 | How-To Caramelize sugar for crunchy almond brittle 166 | Market Smarts Caviar-buying guide
&
the rest... 8 | Editor’s Note 10 | Share It! 168 | Recipe Index
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A HOUSE, A HAM, AND A PLAN brick house comes alive this time of year, as if the walls swell with love and pride when family and friends come over to dinner. Or maybe that’s just me. Christmas planning officially begins with the ritual purchase of a country ham from Allan Benton’s esteemed smokehouse in the Smoky Mountains of Tennessee. The ham arrives in the mail wrapped in brown paper and a cotton sack, and I store it on top of the wine rack in the quiet of my basement office. The ham lies in wait as Thanksgiving opens the feasting season. The wine rack becomes respectably
full again. The kids help decorate the tree. Work parties and cocktail parties ramp up. Friends come by. There are dinners to cook and glasses to clink. Family comes. Family goes. Good meals punctuate every festive moment of the season. That’s why our team here at Cooking Light has dedicated this issue to the business of putting delicious things on the table for any event—a celebratory roast, slow cooker beef stew, gingerbread cake, the cheesy gratin on this page, and more—to inspire you to cook for the people you love. At my home, that ham will wend its way onto multiple menus. I’ll slice it paper-thin, prosciutto-style,
to serve alongside oysters on the half shell. I’ll slow roast and lacquer it with sorghum, white wine, and Dijon mustard for the main event. Later, the ham bone flavors pots of collard greens and black-eyed peas for New Year’s, when the last pieces are portioned and frozen for split pea soup. That’s my cue to hang the apron on a hook in the pantry and listen to the house, happy and full, go quiet.
[email protected] @NotesFromACook
Use all sweet potatoes or mix them up
bake gratin up to 2 days ahead. Rewarm, covered, in a 350°F oven for 30 minutes. 8 COOKING LIGHT DECEMBER 2016
Cooking spray 2 lb. small or medium sweet potatoes and Yukon Gold potatoes, peeled and very thinly sliced 2 Tbsp. all-purpose flour 3⁄ 8 tsp. kosher salt 1⁄ 4 tsp. freshly grated nutmeg 1⁄ 4 tsp. ground ginger 1⁄ 8 tsp. ground red pepper 1 (12-oz.) can evaporated low-fat milk 1 oz. finely grated Parmesan cheese (about 1⁄4 cup) 2 oz. grated Gruyère cheese (about 1⁄2 cup) 1. Preheat oven to 350°F.
HUNTER LEWIS
evaporated milk unifies and enriches
SWEET POTATO GRATIN Active: 20 min. Total: 2 hr.
Use a loaf pan for maximum height
Coat a 9- x 5- x 3-inch loaf pan with cooking spray. 2. Combine first 6 ingredients in a bowl; toss. 3. Add about 3 tablespoons milk to prepared pan. Arrange 1 layer of potatoes, shingle-style, over milk. Sprinkle with Parmesan. Repeat layers with remaining milk, potatoes, and Parmesan until pan is full. Top with Gruyère. 4. Cover pan with foil; bake 35 minutes. Uncover; bake until browned and bubbly and knife slides easily through potatoes, about 30 more minutes. Cool for 45 minutes before serving. SERVES 6 CALORIES 211; FAT 5.7g (sat 2.6g, mono 1.5g, poly 0.3g); PROTEIN 10g; CARB 30g; FIBER 4g; SUGARS 10g (est. added sugars 0g); CHOL 22mg; IRON 1mg; SODIUM 331mg; CALC 309mg
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 N G : C AT H E R I N E C R O W E L L S T E E L E ; P R O P S T Y L I N G : T H O M D R I V E R
I SWEAR MY 49-YEAR-OLD
“Bye, bye, frequent heartburn.” BECKY LONDON, ACTUAL PRILOSEC OTC USER
1
#
DOCTOR RECOMMENDED †
FOR 10 STRAIGHT YEARS AND IT’S STILL RECOMMENDED TODAY
ONE PILL EACH MORNING. 24 HOURS. ZERO HEARTBURN* *It’s possible while taking Prilosec OTC. Use as directed for 14 days to treat frequent heartburn. May take 1-4 days MVYM\SSLɈLJ[†AlphaImpactRx ProVoiceTM Survey, Jan 2006 - Mar 2016. © Procter & Gamble, Inc., 2016
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H E L P F O R T H E H O L I D AY S
BY T H E B O O K
Get your family organized with a shared calendar and shopping lists from Cozi, Time Inc.’s organizer app. We’ve preloaded it with superfast CL recipes. cozi.com
Cooking That Counts, out January 3, features meal plans for weight loss, plus success stories from the Cooking Light Diet. ($22, Oxmoor House)
P R O T E I N - PA C K E D D E S S E R T S
Sign up for holiday indulgences by following us on Instagram, where desserts packed with protein, like these Almond Butter Chocolate Truffles, are making food lovers swoon.
BOTTLE SERVICE
GO FULL-FAT
Gift idea: Firstleaf offers a six-bottle wine set that pairs perfectly with holiday dishes. Have it delivered for $79, which includes shipping. firstleaf.wine/cookgift
We called for reduced-fat peanut butter in a November recipe (page 20), but the nutritional trade-off isn’t worth it. We should have used regular PB (and will going forward).
EASY READING
Say hello to a sleeker, cleaner recipe page at cookinglight.com. We’re serving up a smarter, easier-to-read format that lets you scroll, shop, and cook from any device. Stay tuned for more updates.
FROM OUR READERS
Thank you for all the recipes using turmeric [October 2016, p. 9]! My daughter suffers from juvenile rheumatoid arthritis, and with turmeric’s anti-inflammatory properties, these recipes may be something she would enjoy with added benefits! –Suzanne Foresman, Pembroke, MA 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.
10 C O O K I N G L I G H T D E C E M B E R 2 0 1 6
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TRENDING
TASTES from
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 AT H E R I N E C R O W E L L S T E E L E ; P R O P S T Y L I N G : T H O M D R I V E R
COOKING LIGHT’S EDITORS
let’s get
toasting! Port of Call Punch Recipe p. 14
not so high-octane as to tie them. And it’s a wonderful vehicle for holiday flaA holiday crowd needs an array of snacks vors and aromas like floral citrus and to keep sated, but one well-crafted bev- warm ground spices. Our new favorite erage can make the whole room happy. comes from an award-winning New Punch has that power—it’s fruity, fizzy, Orleans bartender (see page 14)—it just and heady enough to loosen tongues but may become your go-to party bev.
Pleased by Punch
D E C E M B E R 2 0 1 6 C O O K I N G L I G H T 13
let’s get toasting! PORT OF CALL PUNCH Active: 15 min. Total: 1 hr. 45 min.
5 lemons, divided cup sugar cup orange liqueur (such as Grand Marnier) 1 (750-ml.) bottle ruby port 1 (1-liter) bottle sparkling water 1 (1-qt.) block of ice or ice cubes 1 whole nutmeg seed Lemon slices (optional)
3⁄ 4 1⁄ 2
T ODAY ’ S S PEC I A L
Port of Call Punch NOLA star barkeep Abigail Gullo stirs up holiday hooch with a classic muddling trick. CL Tell us your perfect wintertime drink. AG Mine would have deep, rich flavors and quench my thirst but also fill my soul with memories of fragrant spices like allspice, cinnamon, and nutmeg—things my mom used making Christmas cookies.
The Port of Call Punch seems to meet that standard. How did you come up with it? It’s based on a classic sailor punch. They used whatever they found in the different ports they’d hit, taking little bits from everywhere they went and using it to make punch. What does muddling the lemon peel and sugar do? The process goes back to the 1600s, and it’s called oleo saccharum [oil sugar]. The abrasive quality of the sugar releases the fragrant oils from the lemon peel. Not only do you get this complex lemon flavor but also a hint of the floral from the peel.
What’s your strategy for constructing the perfect punch? There’s a classic kind of rhyme: one of the sour, two of the sweet, three of the strong, and four of the weak. In a pinch, I’ll always go back to those proportions. Sour is fresh-squeezed lemon or lime juice, sweet could be sugar, strong is your liquor, and four of the weak could be a big ice block to cool down your punch. What’s the trick to making punch for a large crowd? Make sure you have enough. Don’t be afraid to have leftovers. Any major punch no-no’s? People forget about the spice. Fresh ground nutmeg in a punch is just delicious. One of the mistakes you can make is using preground nutmeg; it’s really not the same. —BY RIDDLEY GEMPERLEIN-SCHIRM
Try Gullo’s punch this month at Compère Lapin in New Orleans.
14 C O O K I N G L I G H T D E C E M B E R 2 0 1 6
SNAC K S
Want a chocolate fix without busting your caloric budget? Larabar’s Double Chocolate Brownie Bites are like almond-studded truffles, sweetened with dates and fairtrade chocolate. $29/pack of six, amazon.com RGE
U SPL
1. Remove peel from three
lemons using a vegetable peeler, avoiding white pith. Combine peels and sugar in a 3-quart bowl; muddle. Let stand 1 hour. 2. Squeeze all 5 lemons through a strainer into a bowl to extract 34⁄ cup juice. Stir juice into sugar mixture. Add liqueur, port, and sparkling water; stir gently. Carefully slide in ice block or cubes. Chill 20 minutes. Grate one-third of nutmeg seed over punch. Garnish with lemon slices, if desired. SERVES 20 (serving size: about 1⁄3 cup) CALORIES 111; FAT 0g; PROTEIN 0g; CARB 11g; FIBER 0g; SUGARS 11g (est. added sugars 9g); CHOL 0mg; IRON 0mg; SODIUM 2mg; CALC 10mg
When it’s time to indulge, try Milk Bar’s Cornflake– Chocolate Chip– Marshmallow Cookie Mix. Halve the serving size (they’re ginormous cookies) for just 7g sugar in each. $5, target.com
P H O T O G R A P H Y: ( P R O D U C T S ) A L I S O N M I K S C H
STAFF FAVE
Gullo’s muddling technique draws complex flavors from the lemon, making the beverage floral, bracing, and irresistible. A sprinkling of grated nutmeg on top adds a warm, soothing, fragrant layer to the punch, which is remarkably complex-flavored despite having only 6 ingredients. Ruby port has spent less time cask-aging than tawny port, and so is a little sweeter and fruitier, perfect in this recipe. This drink has a lower alcohol content than standard cocktails, a great quality in a punch that’s meant to refresh as much as relax.
Blue Buffalo has a natural food for a small breed puppy or a large breed senior.
©2016 Blue Buffalo Co., Ltd.
(And everything in between.)
Open your heart & home this holiday Adopt a pet near you at home4theholidays.org
BLUE has the ideal food for your four-legged family member. Small breeds, large breeds, puppies, adults and seniors — every dog is different and their food should be too. So Blue Buffalo® has created a natural formula specific to your dog’s age and breed size to help him thrive. In fact, we have the largest selection of natural foods for dogs, so you’re sure to find the one that’s just right for your best buddy. And they’re all made with the finest natural ingredients featuring real meat and enhanced with vitamins and minerals.
All BLUE dog foods: ALWAYS feature real meat ALWAYS include veggies and fruit ALWAYS include our exclusive antioxidant-rich LifeSource Bits®
DON’T have chicken (or poultry) by-product meals DON’T have artiƓcial preservatives colors or Ŵavors DON’T have corn Zheat or soy
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let’s get toasting! New Books We Love
GI F T GU I DE
1
Stock the Bar We found the best bar-centric presents for every entertainer and imbiber on your list. BY CINDY HATCHER 3
2
MASTERING THE ART OF JAPANESE HOME COOKING
Iron Chef Masaharu Morimoto delivers simple yet elegant dishes from Japan’s inherently clean cuisine. Ecco, $45, 288 pages
5
4 A PROPER DRINK
Celebrated cocktail journalist Robert Simonson explains how Americans became so booze-savvy this millennium. Includes recipes for 40 “modern classics.” Ten Speed Press, $27, 352 pages
1 Rabbit Clear Ice 4-Cube Ice Cube Tray Say goodbye to cloudy cubes, thanks to a unique freezing process. The larger cubes also melt slower, so they’re less likely to dilute your drink. $20, bedbathandbeyond.com 2 Mazama Wares Cocktail Glass Handblown in Portland, Oregon, these artful glasses have a delicate look and a nice heft in the hand—precisely what you want in a cocktail glass. $34, shopmazama.com 3 Jackson Cannon Bar Knife and Small Sylvester Board Top bartenders seek out this versatile set from
18 C O O K I N G L I G H T D E C E M B E R 2 0 1 6
Murphy Knives, one of the oldest knife producers in the country. $90, murphyknives.com 4 Linen Cocktail Napkin Set Your host will use these adjectives to describe you when you show up with this precious set. $25, sideshowpress.com 5 Hygge Collection Candle A delicious warm winter scent is nestled in a matte ceramic base and topped with a copper lid. The container is food-safe, so the recipient can use it as a handsome container once the candle has done its job. $29, paddywax.com
WE’VE MADE IT EASY FOR YOU! Shop these gifts and more at peopleshop.com/giftguide
P H O T O G R A P H Y: ( L E F T ) A L I S O N M I K S C H ; F O O D S T Y L I N G : A N N TAY L O R P I T T M A N ; P R O P S T Y L I N G : K AT H L E E N C O O K VA R N E R . ( R I G HT, FRO M TO P ) : H EC TO R M A N U E L SA N CH E Z , A L I S O N M I K S CH , L AU R E Y W. G L E N N
APPETITES
Anthony Bourdain’s favorite recipes, distilled from years of cooking and world travel. A showcase for his singular voice and his eclectic (and often healthful) food. Ecco, $38, 304 pages
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Good choice, kid.
W∂ nderful Halos are sweet, seedless and easy to peel. They’re always a good, healthy choice.
Craft a delicious moment anytime with
®
with real Parmesan and garlic baked into every crisp bite.
All chip-related trademarks are owned by Stacy’s Pita Chip Company, Inc. ©2016
let’s get toasting!
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 AT H E R I N E C R O W E L L S T E E L E ; P R O P S T Y L I N G : T H O M D R I V E R . F R E N C H P R E S S P H O T O C O U R T E S Y O F L E C R E U S E T
Coffee Break, Holiday-Style This month, put your workday fuel to more relaxing use. A tiny drop of essential oil gives these chocolaty sippers a peppermint punch, while a cool microwave trick foams the milk, no frother needed. Like to spike? A splash of Kahlúa or bourbon makes them all the merrier. PEPPERMINT MOCHA LATTE Active: 8 min. Total: 8 min.
2 cups strong brewed coffee cup 2% reduced-fat milk, divided 3 Tbsp. sugar 1 Tbsp. unsweetened cocoa powder 1 oz. 60% bittersweet chocolate, finely chopped 1 to 2 drops peppermint oil Crushed peppermint sticks (optional) 1⁄ 2
1. Combine coffee and 14⁄ cup milk
in a small saucepan over low heat. Add sugar, cocoa, and chocolate to pan; cook over low heat 4 minutes or until chocolate melts, stirring frequently. (Do not simmer.) Stir in peppermint oil. Divide hot coffee mixture among 6 small coffee cups. 2. Place remaining 14⁄ cup milk in a microwave-safe 1-cup container with a lid. Shake vigorously for 1 minute or until milk is frothy and doubled in volume. Remove lid; microwave milk at HIGH for 30 seconds. Top each coffee cup with a dollop of milk froth. Divide any remaining hot milk evenly among cups. Garnish each cup with crushed peppermint, if desired. SERVES 6 (serving size: about 1⁄3 cup) CALORIES 61; FAT 2.1g (sat 1.2g, mono 0.2g, poly 0g); PROTEIN 1g; CARB 11g; FIBER 1g; SUGARS 10g (est. added sugars 8g); CHOL 2mg; IRON 0mg; SODIUM 11mg; CALC 27mg
PRESS TO IMPRESS
Le Creuset’s country-chic French press is essential coffeebrewing gear. The 12-ounce glazed stoneware retains heat better than glass and comes in a stunning spectrum of colors. $50, lecreuset.com D E C E M B E R 2 0 1 6 C O O K I N G L I G H T 21
from the Cooking Light Kitchen
FAST FAMILY RECIPES
17 PAGES OF EASY MEALS
Super fast P. 45
Slow Cooker
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 AT H E R I N E C R O W E L L S T E E L E ; P R O P S T Y L I N G : M I N D I S H A P I R O L E V I N E
P. 58
Let’s cook P. 60
Cook Once, Eat 3x P. 67
Freez e It P. 75
Creamy Lemon Orzo with Peas and Shrimp Recipe p. 34
D E C E M B E R 2 0 1 6 C O O K I N G L I G H T 27
DINNER
TONIGHT SS
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mushroom bolognese over spaghetti squash
MORE UMAMI
Go low-carb with hearty spaghetti squash in place of pasta. Cook an extra squash, and store the flesh in ziplock bags for a quick side during the week. 1⁄ 2 1⁄ 2
1
2 2 1 1 1 1⁄ 4 5 1
1
2 1 1⁄ 2 1⁄ 4
8 1
2
cup hot water oz. dried porcini mushrooms (3-lb.) spaghetti squash, halved lengthwise and seeded Tbsp. olive oil cups chopped sweet onion cup diced celery cup diced carrot tsp. dried oregano tsp. crushed red pepper garlic cloves, minced (8-oz.) pkg. cremini mushrooms, finely chopped (8-oz.) pkg. white button mushrooms, finely chopped Tbsp. unsalted tomato paste Tbsp. reduced-sodium soy sauce tsp. freshly ground black pepper tsp. kosher salt oz. extra-firm tofu, drained and crumbled (15-oz.) can unsalted diced tomatoes, undrained oz. Parmesan cheese, grated (about 1⁄2 cup)
Dried porcini, soy sauce, tomato paste, and Parmesan are all deeply savory, making this a satisfying meatless main.
1. Combine 1 ⁄2 cup hot water
and porcini mushrooms in a bowl; let stand 20 minutes. Drain mushrooms in a colander over a bowl; reserve soaking liquid. Finely chop porcini mushrooms. 2. Place 1 squash half, cut side down, in an 8-inch square glass baking dish. Add water to a depth of 1 inch. Cover and microwave at HIGH 8 minutes or until tender when pierced with a fork. Remove squash half; cool. Repeat procedure with remaining squash half. 3. Heat oil in a large Dutch oven over medium-high. Add onion and next 7 ingredients (through button mushrooms); cook 12 minutes, stirring occasionally. Stir in tomato paste; cook 2 minutes. Stir in reserved porcini mushrooms, reserved soaking liquid, soy sauce, and next 4 ingredients (through tomatoes); reduce heat and simmer 10 minutes.
28 C O O K I N G L I G H T D E C E M B E R 2 0 1 6
4. Scrape inside of squash halves with a fork to remove spaghetti-like strands. Divide squash among 4 plates; top evenly with mushroom mixture and cheese. SERVES 4 (serving size: about 1 cup squash and 1 cup mushroom mixture) CALORIES 374; FAT 15.4g (sat 4.1g, mono 6.7g, poly 3.6g); PROTEIN 18g; CARB 46g; FIBER 10g; SUGARS 18g (est. added sugars 0g); CHOL 12mg; IRON 4mg; SODIUM 631mg; CALC 293mg
SERVE WITH
1 (5-oz.) pkg. baby arugula 2 Tbsp. chopped walnuts, toasted 1. Combine first 6 ingredi-
ents in a large bowl, stirring with a whisk. Add celery, beets, and arugula; toss. Sprinkle with walnuts. SERVES 4 (serving size: about 1 cup) CALORIES 102; FAT 7.9g (sat 1g, mono 4.4g, poly 2.2g); PROTEIN 2g; CARB 7g; FIBER 2g; SUGARS 4g (est. added sugars 1g); CHOL 0mg; IRON 0mg; SODIUM 159mg; CALC 80mg
ARUGULA AND GOLDEN BEET SALAD
Thinly sliced fresh beets will soften in the tart vinaigrette yet retain a great crunch. Use red or gold. 1 1⁄2 1 1 1 1⁄ 4 1⁄ 4
Tbsp. extra-virgin olive oil Tbsp. red wine vinegar Tbsp. fresh lemon juice tsp. honey tsp. kosher salt tsp. freshly ground black pepper 1⁄ 2 cup thinly diagonally sliced celery (about 2 stalks) 2 small golden beets, peeled and thinly sliced
GAME PLAN WHILE PORCINI SOAK Cook squash. Cook mushroom mixture. WHILE MUSHROOM MIXTURE SIMMERS Scrape squash halves. Make salad.
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steak diane This dish was born in upscale American restaurants but couldn’t be easier to make at home. While brandy is traditional in the sauce, you can substitute Madeira or dry white wine. For a more robust meal, serve with garlicky crostini: Drizzle 1 tablespoon olive oil over 8 ( 1⁄2-ounce) whole-wheat baguette slices; bake at 400°F for 10 minutes. Rub toasts with the cut sides of a halved garlic clove.
1 tsp. canola oil 1 (8-oz.) strip steak, trimmed 1⁄ 4 tsp. kosher salt 1⁄ 4 tsp. black pepper 1 cup sliced white button mushrooms 2 Tbsp. minced shallots 1 tsp. minced fresh garlic 2 Tbsp. brandy 1⁄ 4 cup unsalted beef stock (such as Swanson) 1⁄ 1 2 tsp. Dijon mustard 1 tsp. reduced-sodium Worcestershire sauce 2 Tbsp. half-and-half 1 Tbsp. chopped fresh flat-leaf parsley 1. Heat oil in a 10-inch
cast-iron skillet over medium-high. Sprinkle steak with salt and pepper. Add steak to pan; cook 4 minutes on each side for
medium-rare or until desired degree of doneness. Place steak on a cutting board; let stand 10 minutes. 2. Add mushrooms, shallots, and garlic to pan; cook 6 minutes or until mushrooms are browned. Add brandy; cook 1 minute or until liquid evaporates, stirring constantly. Stir in stock, mustard, and Worcestershire sauce; cook 2 minutes. Remove pan from heat; stir in half-and-half. 3. Cut steak across the grain into thin slices. Divide steak between 2 plates; top evenly with mushroom mixture and parsley. SERVES 2 (serving size: about 3 oz. steak and 3 Tbsp. mushroom mixture) CALORIES 265; FAT 13.5g (sat 4.9g, mono 5.6g, poly 1.2g); PROTEIN 25g; CARB 6g; FIBER 1g; SUGARS 2g (est. added sugars 0g); CHOL 81mg; IRON 3mg; SODIUM 429mg; CALC 36mg
SERVE WITH
SAUTÉED HARICOTS VERTS WITH RED BELL PEPPER AND LEMON
Though slender, haricots verts can take on quite a bit of delicious char in the pan while remaining crisp and tender. 2 tsp. canola oil 6 oz. haricots verts (French green beans), trimmed 1 cup thinly sliced red bell pepper 1 tsp. grated lemon rind 1 tsp. fresh lemon juice 1⁄ 4 tsp. kosher salt 1⁄ 4 tsp. freshly ground black pepper 1. Heat a large skillet over
high. Add oil to pan; swirl to coat. Add haricots verts; cook 5 minutes or until lightly charred, stirring occasionally. Add bell pepper; cook 3 minutes or until crisp-tender, stirring occasionally. Stir in rind and remaining ingredients. SERVES 2 (serving size: about 1 cup) CALORIES 84; FAT 5g (sat 0g, mono 3g, poly 1.4g); PROTEIN 2g; CARB 9g; FIBER 3g; SUGARS 5g (est. added sugars 0g); CHOL 0mg; IRON 1mg; SODIUM 247mg; CALC 37mg
GAME PLAN WHILE STEAK COOKS Cook haricots verts mixture. WHILE STEAK RESTS Cook mushroom sauce.
32 C O O K I N G L I G H T D E C E M B E R 2 0 1 6
new Jell-O Simply Good. made with real banana. no artificial flavors, dyes or preservatives.
© 2016 Kraft Foods
look for our mix in the baking aisle #delightfullyhonest
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Brown sugar and a high-heat roast get the carrots beautifully glazed and tender. To clean up, simply toss the foil.
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GAME PLAN WHILE OVEN PREHEATS Prepare carrot mixture. Cook orzo mixture. WHILE CARROTS ROAST Finish orzo mixture.
creamy lemon orzo with peas and shrimp
We apply the risotto cooking method to pasta instead of rice for an easy, comforting main dish. It also saves time—just 15 minutes compared to the 20 to 30 minutes required for risotto. 1 Tbsp. olive oil 1 1⁄2 cups chopped yellow onion 2 Tbsp. chopped fresh thyme 6 garlic cloves, minced 1 cup uncooked orzo 1⁄ 3 cup dry white wine 3 1⁄2 cups unsalted chicken stock (such as Swanson), divided 1⁄ 2 tsp. kosher salt 1 cup frozen green peas 1 Tbsp. grated lemon rind 1 lb. medium shrimp, peeled and deveined 2 tsp. fresh lemon juice 1⁄ 2 tsp. freshly ground black pepper
1 oz. 1⁄3-less-fat cream cheese 1 tablespoon chopped fresh chives 1. Heat oil in a large Dutch
oven over medium-high. Add onion, thyme, and garlic; cook 5 minutes or until onion is tender and translucent, stirring frequently. Add orzo; cook 2 minutes or until lightly toasted, stirring to coat. Add wine; bring to a boil. Cook 2 minutes or until liquid almost evaporates. 2. Add 2 cups stock and salt to pan; bring to a boil over high. Reduce heat and simmer 15 minutes, stirring occasionally. Stir in remaining 11⁄2 cups stock, peas,
34 C O O K I N G L I G H T D E C E M B E R 2 0 1 6
rind, and shrimp; cook 5 minutes or until shrimp are done. Remove pan from heat; stir in juice, pepper, and cream cheese. Divide shrimp mixture evenly among 4 shallow bowls; sprinkle with chives. SERVES 4 (serving size: about 1 1⁄2 cups) CALORIES 421; FAT 7.2g (sat 1.9g, mono 2.8g, poly 0.6g); PROTEIN 30g; CARB 57g; FIBER 5g; SUGARS 8g (est. added sugars 0g); CHOL 148mg; IRON 3mg; SODIUM 592mg; CALC 115mg
SERVE WITH
CARAMELIZED BABY CARROTS
Use this simple roasted-carrot method as a base, and then layer on other flavor combinations as you like. Try smoky chipotle chile powder, fragrant garam masala, or tart ground sumac.
2 2 1 1⁄ 4 1⁄ 4
Tbsp. olive oil tsp. chopped fresh thyme tsp. light brown sugar tsp. kosher salt tsp. freshly ground black pepper 1 lb. small multicolored carrots, trimmed
1. Preheat oven to 400°F. 2. Combine all ingredients
in a bowl; toss. Spread carrot mixture on a foillined baking sheet. Bake at 400°F for 20 minutes or until tender and caramelized, stirring once after 10 minutes. SERVES 4 (serving size: about 2⁄3 cup) CALORIES 105; FAT 6.9g (sat 1g, mono 4.9g, poly 0.8g); PROTEIN 1g; CARB 11g; FIBER 3g; SUGARS 7g (est. added sugars 1g); CHOL 0mg; IRON 1mg; SODIUM 209mg; CALC 40mg
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grilled chicken breasts
with satay sauce We turn the traditional appetizer of chicken skewers and dipping sauce into a main course by spooning the satay sauce over sliced grilled chicken breasts.
2 tsp. light brown sugar tsp. chili powder tsp. garlic powder tsp. grated lime rind tsp. kosher salt 4 (6-oz.) skinless, boneless chicken breast halves Cooking spray 1⁄ 4 cup creamy peanut butter 1⁄ 1 2 Tbsp. rice vinegar 1 Tbsp. water 1 Tbsp. canola oil 2 tsp. Sriracha chili sauce 1 tsp. minced peeled fresh ginger 1 garlic clove, minced 1⁄ 4 cup cilantro leaves 1⁄ 2 1⁄ 2 1⁄ 2 1⁄ 2
1. Combine first 5 ingredi-
ents in a bowl. Rub spice mixture evenly over chicken.
Heat a grill pan over medium-high. Coat pan with cooking spray. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan; let stand 5 minutes. Cut into slices. 2. Combine peanut butter and next 6 ingredients (through garlic) in a bowl, stirring with a whisk. Spoon peanut butter mixture over chicken; sprinkle with cilantro. SERVES 4 (serving size: 1 chicken breast half and about 1 1⁄2 Tbsp. sauce) CALORIES 345; FAT 16.2g (sat 2.8g, mono 7.8g, poly 3.7g); PROTEIN 42g; CARB 7g; FIBER 1g; SUGARS 4g (est. added sugars 3g); CHOL 124mg; IRON 1mg; SODIUM 446mg; CALC 20mg
SERVE WITH
CUCUMBER, CARROT, AND ORANGE SALAD
To get wide, even strips from all sides, slightly rotate the cucumber and carrot after you remove each ribbon with a vegetable peeler. Thinly slice the slender cores and add to the salad for more crunch. 1 2 2 1⁄ 4 1⁄ 8 1⁄ 2 1⁄ 4 1
large navel orange Tbsp. extra-virgin olive oil Tbsp. rice vinegar tsp. kosher salt tsp. cayenne pepper cup thinly sliced red onion cup cilantro leaves English cucumber, shaved into ribbons with a vegetable peeler (about 2 cups) 1 large carrot, shaved into ribbons with a vegetable peeler (about 1 cup)
1. Peel and section orange;
squeeze membranes over a bowl to extract juice. Add oil, vinegar, salt, and cayenne pepper to juice, stirring with a whisk. Add orange sections, red onion, cilantro, cucumber, and carrot; toss gently to combine. SERVES 4 (serving size: about 2⁄3 cup) CALORIES 107; FAT 7.2g (sat 1g, mono 5.4g, poly 1g); PROTEIN 1g; CARB 11g; FIBER 2g; SUGARS 6g (est. added sugars 0g); CHOL 0mg; IRON 0mg; SODIUM 145mg; CALC 38mg
GAME PLAN WHILE CHICKEN COOKS Section orange; peel cucumber and carrot. WHILE CHICKEN RESTS Prepare sauce. Finish salad.
38 C O O K I N G L I G H T D E C E M B E R 2 0 1 6
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GAME PLAN WHILE NOODLES COOK Cook steak. Make soy sauce mixture for steak. WHILE STEAK RESTS Cook vegetable mixture. Finish noodle mixture.
mongolian beef and vegetables This takeout favorite is typically laden with beef and coated with a sticky-sweet sauce. Our makeover makes crisp-tender snow peas, broccoli, and carrots the star, with seared flank steak as the supporting player. We also balanced the blend of brown sugar, soy sauce, and sesame oil in the sauce. Add a sliced red chile or a good pinch of crushed red pepper for a spicy sauce. 12 oz. flank steak, thinly sliced 1 Tbsp. cornstarch 3 Tbsp. light brown sugar 3 Tbsp. water 3 Tbsp. reduced-sodium soy sauce 2 tsp. canola oil, divided 2 tsp. toasted sesame oil, divided
USE IT UP Oyster sauce is salty and slightly sweet. Stir into cooked rice noodles, mix with mayo for a sandwich spread, or add to stir-fries.
4 cups broccoli florets cup thinly sliced white onion 1⁄ 2 cup sliced carrot 1 cup snow peas, halved diagonally 1 Tbsp. minced fresh garlic 2 tsp. grated peeled fresh ginger 1⁄ 2
1. Place steak and cornstarch
in a bowl; toss to coat. Combine sugar, 3 tablespoons water, and soy sauce in a bowl, stirring with a whisk until smooth. 2. Heat a large skillet over high. Add 1 teaspoon canola oil and 1 teaspoon sesame oil; swirl to coat. Add steak to pan in a single layer; cook 5 minutes or until done, stirring occasionally. Remove steak from pan; keep warm.
40 C O O K I N G L I G H T D E C E M B E R 2 0 1 6
3. Reduce heat to medium-
high. Add remaining 1 teaspoon canola oil and remaining 1 teaspoon sesame oil to pan. Add broccoli, onion, and carrot; cook 5 minutes, stirring frequently. Add snow peas, garlic, and ginger; cook 1 minute. Add steak and soy sauce mixture to pan; bring to a boil, scraping pan to loosen browned bits. Serve immediately. SERVES 4 (serving size: about 1 cup) CALORIES 258; FAT 9.7g (sat 2.3g, mono 4.2g, poly 2g); PROTEIN 22g; CARB 21g; FIBER 3g; SUGARS 12g (est. added sugars 10g); CHOL 53mg; IRON 3mg; SODIUM 513mg; CALC 82mg
SERVE WITH
SESAME SOBA NOODLES
Soba noodles are made of buckwheat flour and have a toasty, nutty flavor. You can sub whole-wheat linguine if you can’t find them.
6 oz. uncooked soba noodles 1 1⁄2 Tbsp. reduced-sodium soy sauce 1 Tbsp. rice vinegar 2 tsp. toasted sesame oil 2 tsp. hoisin sauce 1⁄ 4 cup thinly sliced green onions 2 tsp. toasted sesame seeds 1. Prepare soba noodles
according to package directions. Drain; rinse under cold water. Drain. 2. Combine soy sauce, vinegar, oil, and hoisin sauce in a large bowl, stirring with a whisk. Add noodles; toss. Sprinkle with green onions and sesame seeds. SERVES 4 (serving size: 1 cup) CALORIES 196; FAT 3g (sat 0.5g, mono 1.3g, poly 1.4g); PROTEIN 9g; CARB 36g; FIBER 1g; SUGARS 1g (est. added sugars 1g); CHOL 0mg; IRON 1mg; SODIUM 355mg; CALC 13mg
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DINNER
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T YN E W T INUTE M ING 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 AT H E R I N E C R O W E L L S T E E L E ; P R O P S T Y L I N G : K AY E . C L A R K E
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Sea Bass with Citrus Salsa Recipe p. 46
D E C E M B E R 2 0 1 6 C O O K I N G L I G H T 45
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SEA BASS WITH CITRUS SALSA This recipe gives you dinner party elegance in a 20-minute dish. We rely on sea bass, a tender, mild-flavored fish with a lovely buttery quality. There are several sustainable options to choose from (Atlantic black sea bass, for one), so ask questions at the fish counter to ensure you’re making a responsible choice. You can also use cod, sablefish (also called black cod), striped bass, or barramundi with great results. 2 1⁄2 3⁄ 4 3⁄ 4 1⁄ 2 4 1 1 3 1 1 1⁄ 4
Tbsp. extra-virgin olive oil, divided tsp. kosher salt, divided tsp. black pepper, divided tsp. paprika (6-oz.) skinless sea bass fillets small pink grapefruit small navel orange Tbsp. chopped fresh cilantro Tbsp. fresh lime juice tsp. minced fresh garlic cup thinly vertically sliced white onion
1. Preheat broiler to high with oven
rack 6 to 8 inches from heat. 2. Combine 11 ⁄2 teaspoons oil, 1 ⁄2 teaspoon each of salt and pepper, and paprika. Place fish on a baking sheet; rub with paprika mixture. Broil fish until beginning to brown and fish flakes easily with a fork, 10 to 12 minutes. Keep warm. 3. Peel grapefruit and orange. Using a small knife, cut fruit into segments, and coarsely chop. Whisk together cilantro, lime juice, garlic, 2 tablespoons oil, and 14⁄ teaspoon each of salt and pepper; stir in onion and citrus segments. Spoon salsa over fish. SERVES 4 (serving size: 1 fillet and 2 Tbsp. salsa) CALORIES 298; FAT 12.3g (sat 2.1g, mono 7.5g, poly 2.1g); PROTEIN 32g; CARB 14g; FIBER 2g; SUGARS 9g (est. added sugars 0g); CHOL 70mg; IRON 1mg; SODIUM 477mg; CALC 58mg
46 C O O K I N G L I G H T D E C E M B E R 2 0 1 6
shortcut risotto with brussels sprouts Our simple technique yields classic risotto texture in a fraction of the time. Precooked brown rice simmers with a flour-thickened mixture of milk and chicken stock, boosted with a touch of cream cheese for extra richness. 3 Tbsp. extra-virgin olive oil, divided 3 cups trimmed and quartered Brussels sprouts (about 14 oz.) 2 Tbsp. finely chopped fresh sage 3 (8.8-oz.) pouches precooked brown rice (such as Uncle Ben’s Ready Rice) 1 Tbsp. all-purpose flour
2 cups unsalted chicken stock 1 1⁄2 cups 1% low-fat milk 2 Tbsp. 1⁄3-less-fat cream cheese, softened 1 tsp. kosher salt 3⁄ 4 tsp. black pepper 2 tsp. minced fresh garlic 1⁄ 2 tsp. grated lemon rind plus 2 Tbsp. fresh juice 1⁄ 4 cup chopped walnuts, toasted 1. Heat 1 tablespoon oil
in a large skillet over medium-high. Add Brussels sprouts and sage; cook, stirring occasionally, until lightly browned and almost tender, about 2 minutes. Add rice; cook, stirring occasionally, until warmed through, about
2 minutes. Add flour; cook, stirring constantly, 30 seconds. Stir in stock, milk, and cream cheese; bring to a boil. Reduce heat to medium, and simmer, stirring occasionally, until very creamy, 8 to 10 minutes. Stir in salt and pepper. 2. Whisk together garlic, rind, juice, and remaining 2 tablespoons oil in a small bowl. Divide rice mixture evenly among 6 bowls. Drizzle with dressing; sprinkle with toasted walnuts. SERVES 6 (serving size: 1 cup) CALORIES 306; FAT 13.1g (sat 2.6g, mono 6.4g, poly 3.4g); PROTEIN 10g; CARB 39g; FIBER 4g; SUGARS 5g (est. added sugars 0g); CHOL 6mg; IRON 1mg; SODIUM 426mg; CALC 123mg
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DINNER
TONIGHT
with ham and jam
CREAMY LINGUINE WITH PEAS, CARROTS, AND PROSCIUTTO 1 1 3⁄ 4 1 1⁄ 2 1⁄ 2 1⁄ 4 3 2 7 1 1 1⁄ 4
oz. prosciutto (about 3 slices) cup 1% low-fat milk cup unsalted chicken stock Tbsp. all-purpose flour tsp. black pepper tsp. grated lemon rind tsp. kosher salt oz. 1⁄3-less-fat cream cheese qt. water oz. uncooked whole-grain linguine cup chopped carrots cup frozen English peas cup shaved Parmesan cheese
This recipe is a play on chicken cordon bleu that’s far easier to prepare. Instead of stuffing chicken breasts with ham and cheese, we broil cutlets until done and simply top them with ham, cheese, and a touch of jam. We also tested the dish with cheddar, which you could use in a pinch, but the nutty, tangy flavor of Havarti makes it feel more special. 4 (4-oz.) chicken breast cutlets 3⁄ 4 tsp. black pepper
tsp. kosher salt 2 tsp. canola oil 1⁄ 4 cup blackberry jam 2 oz. thinly sliced reduced-sodium deli ham 1⁄ 4 cup chopped scallions 2 oz. reduced-fat Havarti cheese, thinly sliced 1. Preheat broiler to high
with oven rack 6 inches from heat. 2. Sprinkle chicken with pepper and salt. Heat oil in a large ovenproof skillet over mediumhigh. Add chicken, and cook until done, 3 to 4 minutes per side. Top
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1⁄ 4
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cheesy chicken cutlets
ST ! A F R E SUP ||||
FA M I LY - F R I E N D LY
MINUTES
evenly with jam, ham, scallions, and cheese. Transfer skillet to oven; broil until cheese browns, 2 to 3 minutes. SERVES 4 (serving size: 1 cutlet) CALORIES 266; FAT 8g (sat 2.6g, mono 3g, poly 1.2g); PROTEIN 32g; CARB 15g; FIBER 0g; SUGARS 13g (est. added sugars 13g); CHOL 98mg; IRON 1mg; SODIUM 374mg; CALC 134mg
2 Tbsp. finely chopped fresh parsley 1. Place prosciutto in a single layer
on a plate lined with paper towels. Cover with another layer of paper towels. Microwave at HIGH until crisp, about 11 ⁄2 minutes. Let stand 2 minutes; crumble into large pieces. 2. Bring milk, stock, and flour to a boil in a large skillet over mediumhigh. Cook, stirring often, until thickened, about 3 minutes. Stir in pepper, rind, salt, and cream cheese. Reduce heat to low; keep warm. 3. Bring 2 quarts water to a boil in a Dutch oven. Add pasta and carrots; cook 4 minutes. Add peas; cook until pasta is tender, about 3 minutes. Drain pasta mixture; add to sauce in skillet, and toss to coat. Sprinkle with prosciutto, Parmesan, and parsley.
Look for more family-friendly recipes on p. 168.
SERVES 4 (serving size: about 1 1⁄4 cups) CALORIES 338; FAT 8.8g (sat 4g, mono 1.7g, poly 1.1g); PROTEIN 16g; CARB 18g; FIBER 8g; SUGARS 11g (est. added sugars 0g); CHOL 26mg; IRON 1mg; SODIUM 564mg; CALC 154mg
D E C E M B E R 2 0 1 6 C O O K I N G L I G H T 51
DINNER
TONIGHT
BEET SIDE SALADS
ST ! A F R E SUP
STAFF FAVE
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MINUTES
1SPEEDY BEET AND BEAN SALAD WITH HERB VINAIGRETTE If you love the sweet, earthy flavor of beets but think you don’t have time to cook them on a weeknight, you’ll appreciate this fast microwave method. Wrapping peeled beet wedges in parchment paper allows them to steam to tender perfection in less than half the time it would take to roast them. 12 oz. red beets, peeled and cut into wedges 1 (8-oz.) pkg. microwavable fresh haricots verts (French green beans) or green beans 3 Tbsp. chopped fresh flat-leaf parsley 2 Tbsp. extra-virgin olive oil 1 1⁄2 Tbsp. white wine vinegar 2 tsp. chopped fresh thyme 1 tsp. minced fresh garlic 1⁄ 4 tsp. kosher salt 1⁄ 4 tsp. black pepper
4 3
2
3
4
BEET SALAD WITH BACON AND ONION
BEET SALAD WITH WHITE BEANS AND ORANGE
BUTTERED BEET AND CARROT SAUTÉ
safe parchment paper. Microwave at HIGH until tender, 11 to 12 minutes. 2. Microwave haricots verts according to directions. Cut beans in half crosswise. 3. Whisk together parsley, oil, vinegar, thyme, garlic, salt, and pepper in a medium bowl. Add beets and beans; toss to coat.
Peel 1 lb. golden beets; cut into wedges. Wrap in microwave-safe parchment paper; microwave at HIGH until tender, 11 to 12 minutes. Cook 2 center-cut bacon slices in a skillet over medium-high until crisp. Drain on paper towels, reserving drippings in pan. Crumble bacon. Add 1 cup sliced red onion to pan; cook 2 minutes. Remove pan from heat. Stir in 2 Tbsp. apple cider vinegar and 1⁄4 tsp. black pepper. Add beets; toss. Sprinkle with bacon and 1 Tbsp. chopped fresh chives.
Peel 1 lb. golden beets; cut into wedges. Wrap beets in microwave-safe parchment paper; microwave at HIGH until tender, 11 to 12 minutes. Let stand 5 minutes. Meanwhile, peel 1 large navel orange; cut into segments, and discard membranes. Combine beets, orange segments, and 1 cup drained and rinsed unsalted cannellini beans on a small platter. Sprinkle evenly with 1 Tbsp. chopped fresh cilantro, 1 Tbsp. sherry vinegar, and 1⁄4 tsp. each kosher salt and black pepper.
Peel 1 lb. red beets; cut into wedges. Wrap beets in microwave-safe parchment paper; microwave at HIGH until tender, 11 to 12 minutes. Let stand 5 minutes. Meanwhile, melt 1 Tbsp. unsalted butter in a large skillet over medium-high. Add 1 cup carrot ribbons to skillet; cook, stirring occasionally, until tender, about 2 minutes. Stir in 2 Tbsp. chopped fresh flat-leaf parsley and 1⁄4 tsp. each kosher salt and black pepper. Gently stir in beets.
SERVES 4 (serving size: about 1 cup) CALORIES 120; FAT 7.3g (sat 1g, mono 5.4g, poly 0.8g); PROTEIN 3g; CARB 13g; FIBER 4g; SUGARS 8g (est. added sugars 0g); CHOL 0mg; IRON 2mg; SODIUM 192mg; CALC 42mg
SERVES 4 (serving size: about 1⁄2 cup) CALORIES 79; FAT 1.2g (sat 0.6g, mono 0.3g, poly 0.1g); PROTEIN 3g; CARB 15g; FIBER 4g; SUGARS 9g (est. added sugars 0g); CHOL 4mg; IRON 1mg; SODIUM 158mg; CALC 29mg
SERVES 4 (serving size: about 3⁄4 cup) CALORIES 103; FAT 0.7g (sat 0g, mono 0.1g, poly 0.4g); PROTEIN 5g; CARB 20g; FIBER 6g; SUGARS 9g (est. added sugars 0g); CHOL 0mg; IRON 2mg; SODIUM 229mg; CALC 41mg
SERVES 4 (serving size: about 1⁄2 cup) CALORIES 89; FAT 3.2g (sat 1.9g, mono 0.8g, poly 0.2g); PROTEIN 2g; CARB 14g; FIBER 4g; SUGARS 9g (est. added sugars 0g); CHOL 8mg; IRON 1mg; SODIUM 232mg; CALC 33mg
1. Wrap beets in microwave-
52 C O O K I N G L I G H T D E C E M B E R 2 0 1 6
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DINNER
TONIGHT
VEGAN GRAVY
Dry Sherry This fortified wine boosts food with its nutty flavor.
Heat 2 Tbsp. olive oil in a skillet over medium-high. Add 1⁄3 cup minced shallots and 1 lb. sliced cremini mushrooms; sauté 8 minutes. Add 1⁄3 cup dry sherry; cook 1 minute. Combine 2 cups unsalted vegetable stock, 21⁄2 Tbsp. all-purpose flour, 1 Tbsp. reduced-sodium soy sauce, 2 tsp. fresh thyme, 1⁄2 tsp. black pepper, and 3⁄8 tsp. kosher salt; add to pan. Bring to a boil; cook 2 minutes or until thickened.
CARAMELIZED SHERRY ONIONS
SHERRY-PEAR BUTTER
Heat 1 Tbsp. olive oil and 1 Tbsp. butter in a large skillet over medium heat. Add 2 lb. vertically sliced yellow onions; cook 8 minutes, stirring occasionally. Reduce heat to medium-low; cook until light amber-colored, about 45 minutes, stirring occasionally. Stir in 1⁄3 cup dry sherry, 3⁄4 tsp. kosher salt, and 1⁄2 tsp. black pepper. Increase heat to medium; cook until liquid is absorbed, about 3 minutes.
Peel, core, and chop 3 lb. ripe Bartlett or Anjou pears. Place in a Dutch oven with 1 cup dry sherry, 2 Tbsp. maple syrup, 1 Tbsp. lemon juice, and 1⁄4 tsp. kosher salt; bring to a boil. Reduce heat, and simmer 1 hour or until almost all liquid evaporates. Place in a food processor; process until smooth. Stir in 1 tsp. ground cinnamon.
SERVES 12 (serving size: 1⁄3 cup) CALORIES 47; FAT 2.3g (sat 0.3g, mono 1.7g, poly 0.3g); PROTEIN 2g; CARB 4g; FIBER 0g; SUGARS 1g (est. added sugars 0g); CHOL 0mg; IRON 0mg; SODIUM 151mg; CALC 10mg
SERVES 8 (serving size: 1⁄4 cup) CALORIES 76; FAT 3.2g (sat 1.2g, mono 1.6g, poly 0.3g); PROTEIN 1g; CARB 10g; FIBER 2g; SUGARS 4g (est. added sugars 0g); CHOL 4mg; IRON 0mg; SODIUM 196mg; CALC 25mg
54 C O O K I N G L I G H T D E C E M B E R 2 0 1 6
SERVES 16 (serving size: 3 Tbsp.) CALORIES 61; FAT 0.1g (sat 0g, mono 0.1g, poly 0g); PROTEIN 0g; CARB 14g; FIBER 1.3g; SUGARS 9g (est. added sugars 2g); CHOL 0mg; IRON 0mg; SODIUM 31mg; CALC 11mg
—Recipes by Ann Taylor Pittman
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 : T H O M D R I V E R
UP T I E US
DINNER
TONIGHT
Make-Ahead Food Gifts Friends will love this versatile onion jam. You’ll love how easy it was to make for them. MAPLE-ONION JAM Active: 30 min. Total: 9 hr. 30 min.
We call to spoon the jam into 4 (8-ounce) jars, but you can also opt for 8 (4-ounce) jars to spread the love a little further.
PACK IT UP
Give in cute jars with a note to enjoy the jam on burgers, pizza, bruschetta, or pasta.
5 lb. yellow onions, cut into 1⁄2-in.-thick slices (about 7 medium onions) 1⁄ 2 cup packed dark brown sugar 1 Tbsp. minced fresh garlic 1 1⁄2 tsp. kosher salt 1 tsp. ground cardamom 1 tsp. ground cinnamon 1⁄ 4 tsp. black pepper 2 Tbsp. maple syrup 1 Tbsp. apple cider vinegar
6-quart slow cooker. Cover and cook on HIGH until onions are deeply softened and mixture is slightly soupy, about 7 hours. Remove lid, and continue to cook until most of the standing liquid has evaporated, about 1 more hour. Turn off slow cooker, and stir in syrup and vinegar. Cool mixture 30 minutes. (If mixture still has standing liquid after 1 hour of uncovered cooking, strain into a medium saucepan, reserving onions, and add syrup to liquid in saucepan. Cook over high until reduced to about 1⁄ 4 cup, 12 to 15 minutes. Stir vinegar and reserved onions into reduced syrup mixture. Cool 30 minutes.) 2. Transfer mixture to a food processor. Pulse until chunky but spreadable, about 10 times. Divide evenly among 4 (8-ounce) jars. Cover and store in refrigerator up to 2 weeks. MAKES 4 CUPS (serving size: 2 Tbsp.) CALORIES 44; FAT 0.1g; PROTEIN 1g; CARB 11g; FIBER 1g; SUGARS 7g (est. added sugars 4g); CHOL 0mg; IRON 0mg; SODIUM 93mg; CALC 19mg
—Recipe by Mark Driskill
58 C O O K I N G L I G H T D E C E M B E R 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 : T H O M D R I V E R
1. Stir together first 7 ingredients in a
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©2016 Reynolds® Consumer Products LLC.
8 hours to cook
8 seconds to clean Try Reynolds® Slow Cooker Liners, the easy way to make slow cooking even easier. Clean up in 8 seconds or less without soaking or scrubbing. Find this delicious Mexican Beef Stew recipe at ReynoldsKitchens.com
DINNER
TONIGHT
LETO’SOK ! C $10.89 for FOUR SERVINGS
GIFT-WRAPPED SESAME-SOY TILAPIA Active: 10 min. Total: 30 min.
5 cups thinly sliced napa (Chinese) cabbage 1 cup matchstick-cut carrots 1 cup snow peas 1 medium red bell pepper, thinly sliced 2 Tbsp. toasted sesame oil 1 Tbsp. fresh lime juice 4 (5-oz.) tilapia fillets 8 tsp. reduced-sodium soy sauce 1⁄ 4 tsp. kosher salt 1⁄ 4 tsp. black pepper 2 tsp. toasted sesame seeds (optional) 4 lime wedges KIDS CAN HELP
$12 OR LESS. 30 MIN. OR LESS. Download the full curriculum in English or Spanish at cookinglight.com/ letscook.
1
PREHEAT oven to 400°F.
Combine cabbage, carrots, snow peas, and bell pepper in a bowl; toss. Combine oil and juice in a bowl. ADD oil mixture to cabbage mixture; toss.
2
DIVIDE cabbage mixture
evenly among 4 (14-inch) square pieces of foil; top with fillets. DRIZZLE 2 tsp. soy sauce over each fillet; sprinkle evenly with salt and black pepper.
60 C O O K I N G L I G H T D E C E M B E R 2 0 1 6
3
BRING edges of foil up
over fillets; fold to seal. Place, seal side up, on a baking sheet; BAKE at 400°F for 20 minutes. Open packets; top with sesame seeds, if desired. Serve with lime wedges.
SERVES 4 (serving size: 1 packet) CALORIES 254; FAT 10.2g (sat 1.9g, mono 4g, poly 3.8g); PROTEIN 32g; CARB 9g; FIBER 3g; SUGARS 4g (est. added sugars 0g); CHOL 71mg; IRON 2mg; SODIUM 592mg; CALC 86mg
—Recipe by Deb Wise
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 : T H O M D R I V E R
The “gift” of these foil-wrapped packets is more than their quick prep and easy cleanup; the method also steams the fish and vegetables perfectly. Carefully unwrap the packets yourself, or bring them to the table for each person to unwrap.
Go on, indulge
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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.
weekend
DINNER
warrior
TONIGHTD
HEAG A T E G OKIN CO
COOK ONCE, EAT 3X
1
Serve a side of creamy mashed potatoes for a dinner party tonight; then transform leftovers into bake-and-take potluck casseroles for later.
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 AT H E R I N E C R O W E L L S T E E L E ; P R O P S T Y L I N G : K AY E . C L A R K E
Mustard-Glazed Salmon with Horseradish Mashed Potatoes Recipe p. 68
MASHEDOES POTAT
D E C E M B E R 2 0 1 6 C O O K I N G L I G H T 67
DINNER
TONIGHT D EKEN
C O O K O N C E , E AT 3 X
WE ARRIOR W
WITH HORSERADISH MASHED POTATOES Active: 30 min. Total: 1 hr. 15 min.
Serve this with roasted veggies: Combine 8 ounces each halved Brussels sprouts and carrots, cut into 1⁄2-inch pieces, with 1 tablespoon thyme, 1 tablespoon olive oil, 1 teaspoon brown sugar, 1⁄ 2 teaspoon pepper, and 1⁄ 4 teaspoon kosher salt on a rimmed baking sheet. Bake at 450°F for 20 minutes or until tender, stirring after 15 minutes. Mashed Potatoes:
4 lb. baking potatoes, peeled and halved 2 lb. Yukon Gold potatoes, halved 3 dried bay leaves 6 Tbsp. unsalted butter 2 tsp. kosher salt 1 1⁄2 Tbsp. prepared horseradish Salmon:
Cooking spray 1 (2 1⁄2-lb.) skin-on sustainable salmon fillet 2 Tbsp. olive oil, divided 1 Tbsp. chopped fresh thyme 2 Tbsp. grainy Dijon mustard 1 Tbsp. lemon curd 1 Tbsp. apple cider vinegar 1 tsp. black pepper 1⁄ 2 tsp. kosher salt 2 Tbsp. chopped fresh dill 12 lemon wedges
1. Preheat oven to 450°F. 2. To prepare the
mashed potatoes, place potatoes and bay leaves in a large Dutch oven; fill with water to cover potatoes by 2 inches. Bring to a boil; reduce heat and simmer 25 minutes. Drain; discard bay leaves. Return potatoes to pan; mash to desired consistency. Stir in butter and 2 teaspoons salt. Reserve 8 cups mashed potatoes for Recipes 2 and 3. Stir horseradish into remaining 3 cups mashed potatoes; keep warm. 3. To prepare the salmon, place a wire rack on a rimmed baking sheet; cover with foil and coat with cooking spray. Place fish, skin side down, on foil. Combine oil, thyme, mustard, curd, vinegar, and pepper in a bowl. Brush half of mustard mixture over fish. Bake in preheated oven 15 minutes. Brush fish with remaining mustard mixture; bake 7 minutes. Place fish on a platter; sprinkle with 1⁄ 2 teaspoon salt and dill. Serve with lemon wedges and mashed potatoes. SERVES 6 (serving size: 4 oz. salmon and 1⁄2 cup potatoes) CALORIES 451; FAT 18.6g (sat 5g, mono 7.6g, poly 4.3g); PROTEIN 43g; CARB 26g; FIBER 3g; SUGARS 7g (est. added sugars 3g); CHOL 111mg; IRON 2mg; SODIUM 565mg; CALC 40mg
68 C O O K I N G L I G H T D E C E M B E R 2 0 1 6
2 FORAGER’S PIE
Active: 20 min. Total: 50 min.
The addition of mushrooms—what a forager might find—makes for a delicious twist on classic shepherd’s pie. For tasty ways to use up leftover dry sherry, see page 54. 1 1⁄2 2 1 1⁄2 1 1⁄2 12 2 1 1⁄2 12 1⁄ 4
2 1⁄ 2
2 1 3
3 2
cups unsalted beef stock Tbsp. all-purpose flour tsp. black pepper Tbsp. canola oil oz. 90% lean ground sirloin Tbsp. chopped fresh thyme Tbsp. chopped garlic oz. cremini mushrooms, chopped (5 1⁄2 cups) cup dry sherry Tbsp. reduced-sodium Worcestershire sauce tsp. kosher salt cups frozen green peas, thawed cup frozen pearl onions, thawed cups mashed potatoes (from Recipe 1), at room temperature Tbsp. 2% reduced-fat milk Tbsp. chopped fresh flat-leaf parsley
1. Preheat oven to 450°F. 2. Combine stock, flour, and
pepper in a bowl. Heat oil in a large ovenproof skillet over high. Add beef; cook 5 minutes or until browned, stirring to crumble. Stir in thyme, garlic, and mushrooms; cook 3 minutes. Reduce heat to mediumhigh; cook 8 minutes or until mushrooms are browned. Stir in sherry, Worcestershire sauce, and salt; cook 1 minute. Add stock mixture; bring to a boil. Cook 4 minutes or until thickened. Stir in peas and onions. 3. Combine mashed potatoes and milk; spread over beef mixture. Bake at 450°F for 15 minutes. Turn on broiler (do not remove pan from oven). Broil 4 minutes or until lightly browned. Top with parsley. SERVES 6 (serving size: about 1 1⁄4 cups) CALORIES 350; FAT 13g (sat 4.6g, mono 5.5g, poly 1.4g); PROTEIN 19g; CARB 40g; FIBER 7g; SUGARS 7g (est. added sugars 0g); CHOL 46mg; IRON 4mg; SODIUM 510mg; CALC 55mg
S K I L L E T C O U R T E S Y O F B L A N C C R E AT I V E S . C O M
1GLAZED MUSTARDSALMON
MPLE A S . P I S H OP.S
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DINNER
HOT
TONIGHT D EKEN
C O O K O N C E , E AT 3 X
WE ARRIOR W
2 large eggs, lightly beaten 5 oz. reduced-fat cheddar cheese, shredded and divided (about 1 1⁄4 cups) Cooking spray 1. Preheat oven to 400°F. 2. Bring stock to a boil in a large
off the press
3 BUTTERMILK POTATO, CHICKEN, AND CHEDDAR CASSEROLE Active: 15 min. Total: 1 hr. 5 min.
off the griddle
off the grill...
Poaching bone-in chicken breasts in stock yields tender, juicy meat—use this method for enchiladas and chicken salad too. For an extra bit of crunch and concentrated onion flavor, sprinkle 1⁄4 cup dried minced onion over the casserole. You could also use toasted breadcrumbs or crushed baked potato chips. 4 cups unsalted chicken stock (such as Swanson) 2 (10-oz.) bone-in, skin-on chicken breasts 1 (12-oz.) pkg. steam-in-bag fresh broccoli florets 5 cups mashed potatoes (from Recipe 1) 1⁄ 2 cup fat-free buttermilk 1 tsp. garlic powder 1 tsp. onion powder 1 tsp. freshly ground black pepper
saucepan over high. Add chicken; reduce heat and simmer 15 minutes or until chicken is done. Drain. Remove skin and bones from chicken; discard. When chicken is cool enough to handle, shred into pieces. 3. Cook broccoli according to package directions. Combine chicken, broccoli, and next 5 ingredients (through pepper) in a large bowl. Stir in eggs and 2 ounces cheese (about 1⁄ 2 cup). Spoon mixture into a 9-inch square glass or ceramic baking dish coated with cooking spray. Bake for 15 minutes. Top with remaining 3 ounces cheese (about 34⁄ cup). Bake for 10 minutes or until casserole is bubbly and cheese is melted. SERVES 6 (serving size: about 1 1⁄4 cups) CALORIES 396; FAT 13.7g (sat 7.3g, mono 2.5g, poly 1g); PROTEIN 29g; CARB 42g; FIBER 6g; SUGARS 3g (est. added sugars 0g); CHOL 132mg; IRON 3mg; SODIUM 586mg; CALC 428mg
—Recipes by Robin Bashinsky
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72 C O O K I N G L I G H T D E C E M B E R 2 0 1 6
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DINNER
FREEZE IT
Cinnamon-Orange Breakfast Rolls Freeze these sticky spirals ahead for holiday mornings or a relaxed weekend brunch. CINNAMONORANGE PINWHEELS Active: 25 min. Total: 3 hr.
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 I N G : T H O M D R I V E R
There’s no need to spend Christmas morning with your mixer; these orangescented pinwheels freeze beautifully, reheat in just 25 minutes, and make your kitchen smell fantastic. 2 pkg. rapid-rise yeast (about 4 1⁄2 tsp.) 1⁄ 3 cup warm water (100°F to 110°F) 1⁄ 2 cup granulated sugar 1⁄ 2 cup 2% reduced-fat milk 1⁄ 2 cup unsalted butter, melted 3 Tbsp. plus 1 tsp. grated orange rind, divided 2 tsp. vanilla extract 2 large eggs 2 large egg yolks 16 oz. white whole-wheat flour (about 4 cups) 1 tsp. salt Cooking spray 2⁄ 3 cup packed light brown sugar 2 tsp. ground cinnamon 1 cup powdered sugar 2 Tbsp. fresh orange juice 1. Dissolve yeast in 1 ⁄3
cup water in the bowl of a stand mixer fitted with the paddle attachment; let stand 5 minutes or until foamy. Add granulated sugar, milk, butter, 2 tablespoons rind, vanilla, eggs, and egg yolks; beat at low speed 1 minute.
2. Weigh or lightly
spoon flour into dry measuring cups; level with a knife. Combine flour and salt in a bowl. Add half of flour mixture to milk mixture, and beat at low speed until combined, scraping down sides of bowl with spatula as needed. Remove paddle attachment; insert dough hook. Add remaining half of flour mixture; beat at medium-low speed for 5 minutes (dough will be soft and sticky). 3. Turn dough out onto a well-floured work surface; knead 2 to 3 minutes or until smooth. Shape dough into a ball. Place in a large bowl coated with cooking spray, turning to coat. Cover and let rise in a warm place (85°F), free from drafts, for 1 hour and 30 minutes or until doubled in size. 4. Coat 2 (8-inch) square baking dishes with cooking spray. Combine 1 tablespoon rind, brown sugar, and cinnamon in a bowl. Turn dough out onto a well-floured work surface. Gently press dough into an 18- x 8inch rectangle; sprinkle with brown sugar mixture. Gently roll up dough, jelly-roll fashion, starting with a long end.
TONIGHT D EKEN
WE ARRIOR W
Pinch seam to seal. Cut dough into 18 (1-inch) slices using a serrated knife. Place 9 slices, cut side up, in each of the prepared pans. Cover; let rise 45 minutes. 5. Preheat oven to 350°F. 6. Uncover dough. Bake in preheated oven for 17 minutes. Cool rolls slightly, or follow freezing instructions. 7. Combine remaining 1 teaspoon rind, powdered sugar, and orange juice in a bowl, stirring with a whisk. Spoon icing evenly over both pans. SERVES 18 (serving size: 1 roll) CALORIES 232; FAT 6.8g (sat 3.7g, mono 1.8g, poly 0.4g); PROTEIN 5g; CARB 37g; FIBER 3g; SUGARS 21g (est. added sugars 20g); CHOL 55mg; IRON 1mg; SODIUM 145mg; CALC 45mg
—Recipe by Deb Wise
HOW TO FREEZE
Cool unfrosted rolls completely. Remove from baking dish; wrap together in foil. Wrap in plastic wrap. Freeze up to one month. HOW TO REHEAT
Remove plastic wrap. Bake in foil at 350°F for 25 minutes. Remove foil. Prepare icing as directed in step 7, halving the amount if icing just one pan.
D E C E M B E R 2 0 1 6 C O O K I N G L I G H T 75
®/™ Trademarks © Mars, Incorporated 2016. TEMPTATIONS™ Cat and Cloud design are trademarks.
T R E AT T H E M T O O ™
H O L I DAY C H E E S E G U I D E
nutrition UL
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Holiday Cheese Guide A healthy reason to save room for cheese this holiday season
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P H O T O G R A P H Y: H E C T O R M A N U E L S A N C H E Z ; F O O D S T Y L I N G : C AT H E R I N E C R O W E L L S T E E L E ; P R O P S T Y L I N G : A M Y S T O N E
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e get a little weak in the knees for cheese this time of year. Thankfully, full-fat dairy is inching its way back onto the healthy eating map, and with it, cheese. Cheese is loaded with the textures and flavors we love, from soft, buttery-rich Brie to hard, super-savory ParmigianoReggiano. But it’s not purely an indulgence: Cheese is packed with protein and calcium. And unlike most
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high-calorie party bites that lend themselves to endless munching, a cheese-filled snack (see page 84 for proper portions) or predinner cheese course (see page 82 for the perfect party board) provides an ideal combination of protein and fat to keep you from overfilling your plate later. What follows is our guide to cheese: how to both splurge a little during the holidays and make every ounce count for delicious, nutritious eating.
D E C E M B E R 2 0 1 6 C O O K I N G L I G H T 81
H O L I DAY C H E E S E G U I D E
Build the Ultimate Cheese Board FOR EASY HOLIDAY ENTERTAINING, you can’t beat a well-built cheese board. Create one that will encourage guests to assemble bites of crisp toast + creamy/salty/nutty cheese + a sweet or tart topper. Accoutrements like grapes and gherkins cleanse the palate so you can start fresh with the next cheese type or focus on the meal to come. We enlisted the help of Adam Goddu, cheesemonger and manager of Murray’s Cheese in New York City’s Grand Central Market, to help craft the perfect plate of cheese.
Create Order Build the board “from mild to wild,” Goddu says, so the palate won’t be overwhelmed by a first bite of strong Stilton, for instance. “You want to start with the more friendly cheeses, and end with the strong ones.” 1. CHÈVRE (GOAT CHEESE) Goat’s milk cheese
is notably lower in fat, sodium, and calories than cheddar, Parmesan, and blue cheese. Per ounce: 80 calories, 6g fat (4g sat), 5g protein, 45mg sodium, 40mg calcium
Triple Crèmes A good beginner’s cheese, says Goddu. Less tang than chèvre and easy to spread.
ALTERNATIVE:
From there, Goddu suggests moving on to a mild washedrind cheese. 2. TALEGGIO A gateway
cow’s milk washed-rind cheese that’s dipped in brine. The soft rind is edible, with a nice, mildly pungent flavor that’s still quite complex for a washed rind. ALTERNATIVE: Époisses A similar custard-like interior with a pleasantly intense funk.
Next up, Alpine styles. 3. AGED MANCHEGO
This is a Spanish sheep’s milk cheese. Once upon a time, it was made only from the milk of black sheep from a particular region in Spain. Goddu suggests Gran Reserva D.O.
ACCOMPANIMENTS Floral and sweet, honey is a good topper, says Goddu. It mitigates the funk of a strong cheese like blue.
Manchego, which is sliceable but with crunchy crystals and deep, nutty, caramelized flavor. ALTERNATIVES: Ossau Iraty To stick with the sheep’s milk theme, try this rich, granular cheese with notes of toasted wheat and sweetgrass. Or try a cow’s milk cave-aged Gruyère (aged in a carefully climate-controlled space), also in our Foolproof Cheese Fondue (page 88).
Finally, the blues. Or just a hunk of Parmigiano-Reggiano. “It’s got the perfect savory umami flavor,” says Goddu. TIP 4. BLUE CHEESE Goddu
recommends Rogue River Blue, a cow’s milk cheese wrapped in Syrah grape leaves that are soaked in brandy. Less veiny than most blues, it’s great for novices—approachable and packed with flavor but less aggressive. Note: This is a seasonal cheese that’s only available from November to January—just in time for the holidays. ALTERNATIVE: Old Chatham Sheepherding Ewe’s Blue A mild sheep’s milk blue.
Go big on the board. Make sure it provides plenty of space and breathing room for everything, including fruit and spreads.
BREAD Goddu prefers crusty fresh bakery bread to crackers on a cheese board. “You’ve got better texture variety with bread: the crunchy crust and the spongy center.”
TIP
Less is more. Limit choices to three to five cheeses; any more will overwhelm palates, Goddu says.
4
1
FRUITS Try both dried and fresh. Dried fruits have concentrated flavors, so they stand up to blues, washed rinds, and the stronger Alpine styles. Fresh fruit is preferred with triple crèmes and bloomyrind cheeses.
3
TIP
Temperature is key. Make sure to leave cheeses out at room temperature at least an hour before serving to make sure flavors and aromas reach their prime.
TIP
2
Build variety with milk bases and textures rather than age or origin. Include cow’s, goat’s, and sheep’s milk cheeses. To vary texture, try to include a crumbly one, a creamy one, and a couple that slice.
D E C E M B E R 2 0 1 6 C O O K I N G L I G H T 83
H O L I DAY C H E E S E G U I D E
How to Make the Most of Every Bite along with its ability to stretch, crumble, melt, and slice thin, makes it a secret weapon in a healthy cook’s kitchen. Though it can be a concentrated source of sodium and saturated fat, cheese is also nutrient-dense, flavorpacked, and satiating: A little goes a long way. Use it to elevate the flavor of good-for-you foods like vegetables, greens, lean proteins, and whole grains. CHEESE’S COMPLEXITY AND INTENSITY,
How and When to Cook with LowerFat Cheeses Fat determines a cheese’s texture; higher fat content makes cheese smooth and velvety. Remove all the fat, and you’ll remove not only calories (there are about 100 calories per ounce of cheese) but also the luscious mouthfeel and meltability. Learn how to get the most from lower-fat cheeses (and what to avoid) below. TRY IT
DON’T BUY IT
Use 2% reduced-fat cheddar in casseroles or mac and cheese. Layered and saucy dishes help insulate the cheese and encourage melting. Try part-skim ricotta (splurge on Calabro brand) or 1⁄3-less-fat (Neufchâtel) cream cheese in any dish. Reach for 2% reduced-fat Mexican-blend cheese for tacos and enchiladas. Use part-skim mozzarella cheese on pizzas. Buy part-skim string cheese for snacking.
Reduced-fat cheeses with gums and stabilizers. These additives help mimic a creamy texture but create a plastic feel when melted. The cheeses are often tasteless. Reduced-fat crumbly cheeses like feta, blue, or goat cheese. Texture tends to be rubbery and dry, and flavor lacking. Fat-free cheese. Exception: Fat-free cream cheese, when used with reduced- or full-fat cream cheese, works well in some creamy desserts.
CUBED
An ounce looks like a pair of dice. SHREDDED
One ounce equals 1⁄ 4 cup, packed.
1⁄ 2 oz. finely grated Parmesan
+ 3 cups air-popped popcorn
CRUMBLED
SERVES 1: 152 calories; 5g fat (2.3g sat); 7g protein; 3.5g fiber; 258mg sodium
One ounce fits into a 1⁄4-cup measure.
1 oz. bean-based tortilla chips (such as Beanitos White Bean) + 1⁄2 oz. crumbled feta cheese + 3 Tbsp. refrigerated fresh salsa
FINELY GRATED
An ounce of hard cheese can fluff up to 3⁄ 4 cup; if packed, it would measure 1⁄4 cup.
Cultured Cheeses Cheesemakers use starter bacteria, called cultures, to convert milk into cheese, and some manufacturers add more cultures to the cheese after pasteurization. While this makes for a tastier product, the microbial content varies, and any probiotic benefits are undetermined.
84 C O O K I N G L I G H T D E C E M B E R 2 0 1 6
1 (1-oz.) slice whole-grain cinnamon raisin bread + 1⁄2 oz. soft goat cheese
*
—
Pair a healthy portion of proteindense cheese with fiber-rich fruit or whole-grain crackers for a hearty morning or midafternoon snack. Not only will you get your fix, but the combination of protein, fat, and fiber will help keep you full for hours. Try these four cheesy, satisfying snack options to get you started.
An ounce of cheese can have a different look, depending on how it’s prepared.
SERVES 1: 189 calories; 10g fat (2.6g sat); 7g protein; 5g fiber; 291mg sodium
A FEW WORDS ABOUT LACTOSE People with mild lactose intolerance often have less trouble with hard, aged, and fermented cheeses than with other forms of dairy, as the lactose content is nearly zero.
Snacking Smarter
PORTION CUES
SERVES 1: 118 calories; 4.5g fat (2.1g sat); 6g protein; 2g fiber; 171mg sodium
ABOVE 1 cup sliced apples and pears + 1⁄2 oz. sharp cheddar cheese SERVES 1: 126 calories; 5g fat (2.8g sat); 4g protein; 3.5g fiber; 93mg sodium
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H O L I DAY C H E E S E G U I D E
The Fondue Makeover to the kitschy themed parties of the 1960s and ’70s, but the dish is worth reviving: It’s a casual, fun way to entertain. Nutritionally, fondue is a great way to stretch the calorie and saturated fat content of rich cheeses over several servings without losing any melty goodness. We add evaporated milk to make the base even creamier with fewer calories and less saturated fat. Guests will keep coming back for more.
FONDUE IS FOREVER TIED
FOOLPROOF CHEESE FONDUE Active: 25 min. Total: 25 min.
1. Combine cornstarch and cheeses
Any Gruyère works wonderfully here, but the aged kind has a bigger, nuttier flavor. While a double boiler is used in many recipes, you’ll need a heavy saucepan and direct heat here to activate the cornstarch and thicken the fondue. Serve with tart, crisp apples and crusty whole-grain bread.
2. Rub cut sides of garlic on inside of
2 Tbsp. cornstarch 4 oz. cave-aged Gruyère, shredded (about 1 cup) 4 oz. Emmentaler or Swiss cheese, shredded (about 1 cup) 1 garlic clove, halved 1⁄ 2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio) 1⁄ 2 cup 2% reduced-fat evaporated milk 2 tsp. fresh lemon juice
OURS SAVES
268 calories, 11g sat fat, and 225mg sodium over traditional fondue.
88 C O O K I N G L I G H T D E C E M B E R 2 0 1 6
in a small bowl; toss to coat. a medium, heavy saucepan; discard clove. Add wine and milk to pan; bring to a simmer over medium. 3. Add one-third of cheese mixture to pan, stirring with a whisk until combined. Repeat procedure with remaining cheese mixture. Reduce heat to medium-low; cook 5 minutes or until smooth, stirring frequently. 4. Remove cheese mixture from heat; stir in lemon juice. Pour mixture into a fondue pot. Keep warm over low flame. SERVES 14 (serving size: about 2 Tbsp. fondue) CALORIES 83; FAT 5g (sat 3g, mono 1.4g, poly 0.2g); PROTEIN 5g; CARB 3g; FIBER 0g; SUGARS 1g (est. added sugars 0g); CHOL 18mg; IRON 0mg; SODIUM 74mg; CALC 169mg
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Nars Mind Game Mini Velvet Lip Glide Coffret ($45, sephora .com) Six wear-with-anything shades come in this limited edition holiday collection. The highly pigmented formula is also moisturizing.
92 C O O K I N G L I G H T D E C E M B E R 2 0 1 6
FOR A TWINKLE IN YOUR EYES Maybelline New York Color Tattoo Eye Chrome Eyeshadows ($10, maybelline.com) These shadows go on smoothly, like a liquid, but quickly dry to a powder with holiday-appropriate effervescence. Available in 10 shades.
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Season’s Feastings Enjoy the holidays without packing on the pounds. Here’s how. BY AL ISON AS HTON
F
94 C O O K I N G L I G H T D E C E M B E R 2 0 1 6
6 Ways to Savor the Season Holiday parties don’t have to be a free-for-all. Follow these tips to navigate everything from the buffet to the cookie tray without wrecking your diet. EAT UP BEFORE YOU GET DOWN
It’s tempting to skip eating before a party, but that can backfire. “Have a small snack before you go so you’re not starving,” says nutrition consultant Dawn Lerman, MA. Reach for some satisfying lean protein, fiber, and healthy fat, like yogurt with granola and fruit, so you’ll be less enticed by the buffet. BE A BUFFET NINJA
Follow the “one trip, one plate, no tower” rule—a frequent trick for dietitian Kristin Kirkpatrick, MS, RD, LD, manager of wellness nutrition services at the Cleveland Clinic Wellness Institute: Make one pass at the buffet, using one salad plate, and no stacking. Then step
away. And when you contribute something to a holiday potluck, make sure it’s healthful so you’re sure to have a good option. WATCH THE BOOZE
“Most people don’t realize how many calories there are in drinks and think, ‘I just had a couple of drinks,’ ” Lerman says. “But that can be more calories than an entire meal.” The old trick of alternating cocktails with water really does help keep calories in check.
TAKE TREATS TO GO
Sometimes we eat out of obligation when someone is offering a treat, especially if it’s homemade or a family recipe. “Say, ‘Thank you— this is so nice. I’m not hungry now, but I’m going to save this for later,’ ” Lerman suggests. “Then take it home and put it in your freezer. You’re not throwing it away, you’re not saying no, you’re not insulting anyone, and you can still try it another time.”
BE CHOOSY
SHIFT YOUR PERSPECTIVE
Holiday indulgences should merit their calories. “If a cookie just came out of the oven and it’s warm and gooey, have one,” says Lerman. But if it’s a tasteless, store-bought leftover, don’t bother.
“The holidays are about connecting with people. It’s not just about eating,” Lerman says. “Take the time to put your fork down and talk to people, because that’s why you’re there in the first place.”
I L L U S T R AT I O N : B E E J O H N S O N
or many of us, holiday fun also means putting on weight, though not as much as you may think. On average, seasonal revelers gain less than 2 pounds between Thanksgiving and New Year’s, according to University of Georgia nutrition researcher Jamie A. Cooper, PhD, who studies holiday weight gain. It’s so little that you might not even notice it, but an easily overlooked pound “feeds into the phenomenon of ‘creeping obesity,’ ” says Cooper. “If you’re a healthy body weight when you’re 20 and you gain 1 to 2 pounds per year, by the time you’re 50 you’re 30 to 60 pounds heavier, and you don’t really know how it happened.” That doesn’t mean you have to miss out on reasonable amounts of your favorite holiday foods. “If you get an extra 500 calories in on Thanksgiving or Christmas Day, you’re not really going to gain much of anything during the holiday season,” says Cooper. “But if you have a couple hundred extra calories most days of the week because you’re eating cookies that are out at work, or you’re drinking more, or you’re going to more parties, all of those small caloric surpluses will add up. That’s what’s really causing that holiday weight gain.” What about banking bonus time at the gym to offset the extra intake? While maintaining your exercise routine throughout the busy holiday season is important for stress levels and your health, workouts aren’t an excuse to overindulge. “We found that people who were regular exercisers—and continued to exercise during the holiday season—were not protected against holiday weight gain,” says Cooper. “They still gained just as much weight as nonexercisers. “The [number of ] calories you burn during exercise is small compared to the damage you can do when you’re eating at a party,” adds Cooper. A 3-mile walk burns about 300 calories, she notes, which is wiped out by a couple of sugar cookies. That said, the bottom line is that you can enjoy the delicious treats the holiday season has to offer. Simply making smarter choices and planning ahead can help you stress less about your waistline and focus more on the festivities.
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Holiday Strata Without the Heft Our casserole delivers comfort and makeahead convenience for under 300 calories.
COMMUNITY MEMBER Sara Fitzgerald, age 64
LOCATION Falls Church, VA 30+ pounds lost*
I love a good breakfast casserole. The recipe I traditionally use is usually a pound of meat, a pound of cheese, a pound of veggies, and about a dozen eggs. It’s something I do for a crowd, and one of the things I like about it is that when it bakes up, it exudes a great aroma. It’s a nice party dish, and I love that I can make it ahead of time. The recipe I make doesn’t have the calorie count on it, though. So I make it without knowing that, and of course for holidays, you think, ‘Calories be damned.’ But that’s something I love about the Cooking Light Diet—it’s not diet food in a conventional sense. You’ll see the dishes that you love, but they’re made in a way that’s indulgent without all those calories. I’d love to find a way to lighten my holiday casserole go-to.” Sara, we hear you. Turn the page for a cheesy, bacon-flecked strata that’s under 300 calories. It’s made ahead for convenience and just as comforting as you want for the holidays. 96 C O O K I N G L I G H T D E C E M B E R 2 0 1 6
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Assemble the night before so the next morning is a breeze. SPINACH, BACON, AND GRUYÈRE BREAKFAST STRATA Active: 20 min. Total: 9 hr. 40 min.
This dish has fewer than 20g of total carbs—about half of what you’ll find in classic bread-based casseroles. Greek yogurt, eggs, and cheese pack a mighty protein punch, while a touch of bacon seasons to perfection. The strata is best if allowed to soak overnight. Not only does this build in make-ahead convenience, it also allows the bread to fully absorb the egg mixture—yielding a creamy texture inside, while the top bread pieces get delightfully crisp. 4 center-cut bacon slices 1 1⁄2 cups chopped yellow onion (about 1 medium onion) 4 garlic cloves, thinly sliced 6 oz. fresh spinach, chopped 6 oz. crusty whole-grain bread, cut into 1-in. cubes 3 oz. cave-aged Gruyère cheese, shredded ( 3⁄4 cup) Cooking spray 3⁄ 4 cup 1% low-fat milk 3⁄ 4 cup plain 2% reduced-fat Greek yogurt 4 large eggs 2 large egg whites 1 Tbsp. Dijon mustard 1⁄ 2 tsp. freshly ground black pepper 1⁄ 4 tsp. kosher salt 1. Cook bacon in a large skillet over
medium until crisp, about 6 minutes. Transfer bacon to a paper towel– lined plate, reserving 11 ⁄2 tablespoons
drippings in skillet; discard any remaining drippings. Finely chop bacon; set aside. 2. Add onion and garlic to drippings in skillet over medium-high heat; cook, stirring occasionally, until onion is browned and tender, about 10 minutes. Add spinach; cook until spinach wilts, about 2 minutes, stirring constantly. Toss together chopped bacon, onion mixture, bread cubes, and cheese in a large bowl. Arrange mixture evenly in an 8-inch square glass or ceramic baking dish coated with cooking spray. 3. Combine milk, yogurt, eggs, egg whites, mustard, pepper, and salt in a large bowl; stir with a whisk until well combined. Pour evenly over bread mixture. Cover and chill 8 hours or overnight. 4. Preheat oven to 350°F. Uncover baking dish; let strata stand at room temperature as oven preheats. Bake strata in preheated oven until top of strata is browned and a knife inserted in center comes out clean, about 1 hour. Let strata stand for 5 minutes before serving. SERVES 6 (serving size: about 3⁄4 cup) CALORIES 287; FAT 14g (sat 6.1g, mono 4.4g, poly 1.8g); PROTEIN 19g; CARB 21g; FIBER 3g; SUGARS 6g (est. added sugars 1g); CHOL 149mg; IRON 2mg; SODIUM 546mg; CALC 307mg
—Recipe by Sidney Fry, MS, RD
Make this easy casserole part of your personalized Cooking Light Diet meal plan. Get 20% off with code DEC16 at diet.cookinglight.com/strata. *Cooking Light Diet members, on average, lose 1⁄2 pound a week.
100 C O O K I N G L I G H T D E C E M B E R 2 0 1 6
THE RITUAL
C Is for Cookie Celebrated cookbook author Dorie Greenspan enchanted her son’s entire grade school with Christmas cookies.
I
failed at a million things as a mother. Our son, Joshua, ties his shoes awkwardly because I bought him Velcro sneakers; he doesn’t eat mushrooms because at the first sign of his not liking them, I never served them to him again (maybe I should have hidden them under the mashed potatoes); and his favorite bedtime is about 4 o’clock in the morning (no set tuck-in times chez us because I loved having him up and around— yes, I was overindulgent). But he’s kind, curious, creative, funny, and whip-smart; speaks fluent French; and loves cookies. I only take credit for the cookies. As soon as I could get The Kid, as he was known from prebirth, on a stepladder, we baked cookies together. We baked for birthdays and picnics and friends and dinners and for no reason at all, and we always baked Christmas gifts for his teachers, even when it really wasn’t the coolest thing to do. Joshua went to school in New York City. He went to the kind of very formal elementary school where the boys had to wear collared shirts, ties, and blazers, and he went during the city’s Bonfire of the Vanities moment, when many of his classmates’ mothers were
going to their high-powered jobs wearing dress-forsuccess suits with shoulder pads pointy enough to joust the competition out of the corner office. Me? I worked at home, cooking and writing about food for print—there was no Internet, no blogs, no Instagram. And baking cookies. Trust me, no other mom in the class was doing this. And it was never clearer than at holiday time, when, on the last day before Christmas break, the children would come in with the presents their parents had bought for their teachers. There were a sprinkling of boxes in Tiffany blue; some packages from stylish boutiques; and one cellophanewrapped satchel of cookies, an assortment that might include vanilla shortbread, lemon wafers, chocolate snaps, and one of my favorites: pfefferneusse, spiced nut cookies with the fragrance of Christmas. We tied the package with festive and curly colored ribbons and a card that Joshua and I had made. Every family received a handwritten thank-you note from the teacher, but the note I got was special—it included a request to be kept on the cookie list even after Joshua had moved up to the next grade.
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LABOR OF LOVE
Dorie baking madeleines for friends at home in New York City. Inset: Young Joshua helps his mom cut out Christmas cookies.
It’s a good thing The Kid finally graduated out of that school—we would never have been able to keep up with the Christmas cookie baking if he hadn’t. By his graduation, we were baking fresh batches for teachers both past and present, homeroom and special subjects, aides and principals.
Joshua (whose Twitter bio is “C is for Cookie”) says that cookies are memories and that every cookie memory is a happy one. Who cares if he ties his shoelaces backward? Baking and sharing cookies is lots more important. It’s tastier, too.
P H O T O G R A P H Y: ( P O R T R A I T ) A L A N R I C H A R D S O N . FA M I LY P H O T O C O U R T E S Y O F D O R I E G R E E N S PA N
BY DORIE GREENSPAN
®, TM, © 2016 Kellogg NA Co.
HOW MANY WAYS CAN YOU
SNAP, CRACKLE, POP®? Make the holidays a treat with more fun and easy recipes at RiceKrispies.com
PFEFFERNEUSSE Active: 30 min. Total: 1 hr.
These traditional German Christmas cookies are made with chopped nuts, citrus, and a variety of warm spices, including the pepper that gives the cookies their name. Greenspan provides ingredient weights in grams, an approach we love because it’s more precise than using ounces; a scale is key here. 272 grams all-purpose flour (about 2 cups) 1 tsp. ground cinnamon 1⁄ 2 tsp. fine sea salt 1⁄ 2 tsp. baking powder 1⁄ 2 tsp. freshly ground pepper (black or white) 1⁄ 2 tsp. freshly grated nutmeg 1⁄ 2 tsp. ground cloves 1⁄ 4 tsp. ground cardamom
1⁄ 4 1⁄ 8
tsp. dry mustard tsp. baking soda 134 grams sugar (about 2⁄3 cup) Grated rind of 2 tangerines or clementines, 1 orange, or 1 lemon 85 grams unsalted butter, cut into chunks, at room temperature (about 3⁄4 stick) 2 large eggs, at room temperature 60 grams finely chopped pecans, toasted (about 1⁄2 cup) 85 grams bittersweet chocolate, coarsely chopped (about 3 oz.) 1⁄ 2 tsp. freshly ground espresso beans or 1⁄ 4 tsp. instant espresso 1 Tbsp. unsalted butter, at room temperature
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1. Set racks to divide oven
into thirds; preheat to 350°F. 2. Whisk together first
10 ingredients in a bowl. Combine sugar and rind in bowl of a stand mixer or a large bowl (if using a hand mixer). Using your hands, rub sugar mixture together until moist and aromatic. Add 85 grams butter to bowl; beat at medium speed for 2 minutes or until well blended. Add eggs, 1 at a time, beating for 1 minute after each addition. (It’s OK if mixture looks curdled.) Scrape down sides and bottom of bowl. Add spice mixture; pulse a few times, and then mix on low until most of flour is incorporated. Add nuts; mix
until dry ingredients have just disappeared into dough. Turn dough with spatula a few times to blend. 3. Scoop rounded mounds of dough (about 2 teaspoons each) onto each of 2 baking sheets, setting the mounds about 11 ⁄2 inches apart, to form 40 mounds. Shape each into a ball between your palms (dough will be sticky). 4. Bake 20 minutes or until firm to a gentle squeeze, puffed, cracked, and golden brown on bottom; rotate pans top to bottom and front to back after 10 minutes. Remove pans from oven, and place on wire racks. 5. Place a heatproof bowl over a small saucepan of simmering water (water shouldn’t touch bottom of bowl). Add chocolate and espresso; heat, stirring, until chocolate is melted and smooth. Remove bowl from pan; stir in 1 tablespoon butter until blended. Dip tops of cookies in chocolate; place on rack until set (about 20 minutes). SERVES 40 (serving size: 1 cookie) CALORIES 78; FAT 4.2g (sat 1.9g, mono 1.2g, poly 0.5g); PROTEIN 1g; CARB 10g; FIBER 1g; SUGARS 4g (est. added sugars 4g); CHOL 15mg; IRON 0mg; SODIUM 38mg; CALC 6mg
Greenspan’s latest cookbook, Dorie’s Cookies ($35), features more than 160 cookie recipes that meet her “three purple stars” standard of scrumptiousness. It’s a must-have for bakers. R ECI P E A N D COV E R P H OTO FRO M D O R I E’ S C O O K I E S © 2 0 1 6 B Y D O R I E G R E E N S PA N . R EPRO D U CED BY PER M I SS I O N O F H O U G HTO N M I FFL I N H A RCO U RT, RUX MARTIN BOOKS . ALL RIGHTS RESERVED.
P H O T O G R A P H Y: G R E G D U P R E E , F O O D S T Y L I N G : K AT E LY N H A R D W I C K ; P R O P S T Y L I N G : T H O M D R I V E R
THE RITUAL
S I M P
G
S
S
U R E .
The Busy Cook’s
Survival Guide
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 AT H E R I N E C R O W E L L S T E E L E ; P R O P S T Y L I N G : T H O M D R I V E R
OUR GIFT TO YOU: 11 WISHES GRANTED, solving every celebratory challenge OF THE FEASTING SEASON, FROM EASY WEEKNIGHT DINNERS TO NO - FAIL ENTERTAINING.
110
118
128
A FOOLPROOF CENTERPIECE ROAST
A CLASSY DINNER THAT COOKS ITSELF
114
120
A WARM, COZY, MAKE-AHEAD BRUNCH
PICTURE - PERFECT LATKES
A COCKTAIL MEATBALL MAKEOVER
116
124
A KNOCKOUT FRESH AND PORTABLE SALAD
AN EASY, CASUAL MEAL FOR FRIENDS AND FAMILY
117 THE SEASON’S MOST VERSATILE, DELICIOUS SIDE
126
140 CLASSIC DESSERTS WITH MODERN TWISTS
154 A HIGH, LOW, AND BUBBLY NEW YEAR'S EVE
THE MOST CRAVEWORTHY HOLIDAY SNACK
D E C E M B E R 2 0 1 6 C O O K I N G L I G H T 109
HOLIDAY SURVIVAL GUIDE
Perfect Beef Tenderloin Recipe p. 112
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1
MASTER THE
ultimate beef tenderloin FOL LOW T HI S FOOL P RO O F GU IDE TO THE P E RFE CT HOL I DAY ROAST. PHOTOGR APHY BY JENNIFER CAUSEY
HOLIDAY SURVIVAL GUIDE
TENDERLOIN STEP-BY-STEP PERFECT BEEF TENDERLOIN
Active: 15 min. Total: 10 hr.
Inspired by J. Kenji López-Alt, author of The Food Lab and managing culinary director of Serious Eats, we take a 3-step, 5-ingredient approach to the best holiday roast: First, season, chill, and air-dry the beef overnight to create a flavorful crust; second, slow roast in a low oven to keep it extra juicy; and third, broil a few minutes to brown it. Serve with Board Dressing (recipe at right), Classic Horseradish Cream Sauce (opposite page), or both.
5. Brush beef with butter mixture. Broil until browned, turning once, about 2 minutes per side. Transfer to a carving board, and let stand 15 minutes before slicing.
1 (4-lb.) trimmed beef tenderloin, tied with kitchen twine 4 tsp. kosher salt 1 Tbsp. coarsely ground black pepper 2 Tbsp. unsalted butter 1 Tbsp. olive oil
Active: 10 min. Total: 10 min.
in an aluminum foil–lined rimmed baking sheet. Sprinkle evenly with salt and pepper, pressing gently to adhere. Refrigerate, uncovered, 8 to 48 hours. 2. Remove beef from refrigerator, and let stand at room temperature 1 hour. 3. Preheat oven to 250°F. Roast beef (keep on rack in pan) on center rack until a thermometer inserted in thickest portion registers 125°F (for rare), 1 hour and 10 minutes to 1 hour and 30 minutes, turning once. 4. Remove beef from oven. Adjust oven temperature to broil. Combine butter and oil in a small saucepan, and heat over medium until butter melts.
1. TIE a trimmed 4-pound beef tenderloin with kitchen twine at 1- to 2-inch intervals. Tuck the “tail,” or the tapered end, under, and tie it tight.
2. SEASON the tenderloin with
3. ROAST in a 250°F oven until beef registers 125°F with an instant-read thermometer. Remove tenderloin from oven, and brush with melted butter and olive oil. Broil tenderloin until browned, turning once.
4. LET REST for 15 minutes to
salt and pepper, place on a rack set in a foil-lined rimmed baking sheet, and refrigerate overnight or up to 48 hours.
BOARD DRESSING
Build this sauce on the cutting board where you’ll carve your roast. Chop, stir, and mound the ingredients. Then rest the cooked roast on the dressing, roll it, and carve it so the roast’s juices and the dressing marry. 1⁄ 4
3 2 1 1⁄ 2
2 2
cup very finely chopped fresh flat-leaf parsley Tbsp. very finely chopped fresh oregano Tbsp. very finely chopped drained capers garlic clove, minced (or 1 large shallot, finely chopped) tsp. kosher salt Tbsp. extra-virgin olive oil tsp. red wine vinegar
maintain maximum juiciness. Remove the twine, and carve crosswise with a sharp knife.
1. Combine first 5 ingredi-
ents on a carving board; chop to combine. Mound chopped herb mixture into a small pile. Using a fork, stir in olive oil and vinegar. Spread dressing over carving board to cover an area equal to the tenderloin length (about 18 inches). SERVES 16 (serving size: about 1 Tbsp.) CALORIES 17; FAT 1.7g (sat 0.2g, mono 1.2g, poly 0.2g); PROTEIN 0g; CARB 0g; FIBER 0g; SUGARS 0g; CHOL 0mg; IRON 0mg; SODIUM 86mg; CALC 6mg
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PRO TIPS FOR BEEF TENDERLOIN 1. Buy a dependable thermometer. This gadget will ensure you get a perfectly rare center every time. Classic Thermapen, $79, thermoworks.com
2. Get more bang for your buck by buying, trimming, and tying the whole cut yourself. Save the trimmings for stir-fry or kebabs. Or call ahead and ask the butcher to trim and tie it for you and grind the trimmings. You’re paying for the whole thing, so make the most of the roast.
3. Looking for superior flavor and texture? Find a butcher who sells Prime beef. We tested these recipes with both Prime and USDA Choice, and while both scored high marks with tasters, the beefy flavor of Prime is unparalleled when roasted or smoked.
P H OTO G R A P H Y ( TH E R M O M E T E R ) : A L I S O N M I K S C H
1. Place beef on a rack set
SERVES 16 (serving size: 3 1⁄2 oz. cooked beef) CALORIES 246; FAT 11.7g (sat 4.8g, mono 5.2g, poly 0.8g); PROTEIN 35g; CARB 0g; FIBER 0g; SUGARS 0g; CHOL 109mg; IRON 4mg; SODIUM 547mg; CALC 19mg
STAFF FAVE
SMOKED BEEF TENDERLOIN
Active: 25 min. Total: 10 hr.
Salting and smoking a tender cut of beef gives it an unrivaled flavor. 1 (4-lb.) trimmed beef tenderloin, tied with kitchen twine 4 tsp. kosher salt 3 tsp. coarsely ground black pepper 4 cups oak, hickory, or mesquite wood chips 1. Place beef on a rack set in
a foil-lined rimmed baking sheet. Sprinkle evenly with salt and pepper, pressing gently to adhere. Refrigerate, uncovered, 8 to 48 hours. 2. Remove beef from refrigerator. Soak wood chips in water for 1 hour. Prepare smoker according
to manufacturer’s directions, placing wood chips on coals and bringing internal temperature to 325°F. Maintain temperature for 15 to 20 minutes. Remove beef from pan, and place in smoker. Smoke beef, maintaining smoker at 325°F, until a thermometer inserted in thickest portion registers 125°F (for rare), about 50 minutes, turning beef once. Transfer to a carving board; let stand 15 minutes before slicing. SERVES 16 (serving size: 3 1⁄2 oz.) CALORIES 226; FAT 9.5g (sat 3.7g, mono 4.2g, poly 0.7g); PROTEIN 35g; CARB 0g; FIBER 0g; SUGARS 0g; CHOL 106mg; IRON 4mg; SODIUM 547mg; CALC 19mg
CLASSIC HORSERADISH CREAM SAUCE
Active: 6 min. Total: 6 min.
Prepared horseradish works well here, but try fresh horseradish root if you can find it; look in the produce aisle of your supermarket during the fall and winter. Tailor the heat and tang of this silky sauce to your taste buds by adding more or less horseradish, pepper, and lemon. 1 (8-oz.) container sour cream 5 Tbsp. packed, freshly grated horseradish root (or 5 Tbsp. prepared horseradish) 1 tsp. black pepper 1⁄ 2 tsp. kosher salt 1 Tbsp. grated lemon rind plus 2 Tbsp. fresh juice (from 1 lemon)
A word about sauce: We’ve included recipes for a board dressing and a creamy horseradish sauce to accompany the roast. Choose one, or roll the cooked tenderloin in the board dressing, carve, and then serve with the horseradish sauce on the side.
1. Combine all ingredients
in a small bowl; stir vigorously until well blended. SERVES 16 (serving size: 1 Tbsp.) CALORIES 37; FAT 2.9g (sat 1.7g, mono 0.7g, poly 0.2g); PROTEIN 1g; CARB 3g; FIBER 1g; SUGARS 1g (est. added sugars 0g); CHOL 7mg; IRON 0mg; SODIUM 68mg; CALC 28mg
—Recipes by Hunter Lewis
HOLIDAY SURVIVAL GUIDE
Curried Carrot Latkes
Beet Latkes
STAFF FAVE Cheesy Cauliflower Latkes
Potato Latkes
2
PU N CH U P
holiday latkes POTATO LATKES
3. Weigh or lightly spoon
BEET LATKES
Active: 35 min. Total: 35 min.
flour into a dry measuring cup; level with a knife. Add flour, salt, and pepper to potato mixture, stirring to combine. Stir egg and egg white into potato mixture. 4. Heat a large skillet over medium-high. Add 5 teaspoons oil; swirl to coat. Spoon potato mixture loosely into a 14⁄ -cup dry measuring cup, filling about two-thirds full. Add mixture to pan, and flatten slightly. Repeat procedure 4 times to form 5 latkes. Cook 3 to 4 minutes on each side or until golden brown. Place latkes on a baking sheet; keep warm in oven at 250°F. Repeat procedure twice with remaining 10 teaspoons oil and remaining potato mixture, adding an extra latke to the pan during the last batch to yield 16 latkes total. Serve latkes warm with sour cream.
Substitute 2 cups grated peeled red beets (about 11 oz.) for 2 cups shredded baking potato; drain with onion. Place 2 cups beet greens in a saucepan filled with boiling water; cook 1 minute. Plunge greens into a bowl filled with ice water; drain. Squeeze dry with paper towels; coarsely chop. Add beet greens to drained potato mixture with flour, salt, pepper, egg, and egg white. Cook latkes according to base recipe; keep warm. Combine 3⁄ 1 4 cup light sour cream with 1 ⁄2 Tbsp. minced fresh dill and 1 1⁄4 tsp. prepared white horseradish; serve with latkes.
No Hanukkah celebration is complete without latkes. Go classic potato for the first night, and then try borscht-inspired beet, cheesy cauliflower and Gruyère, and earthy-sweet carrot and curry variations on the other nights. The trick to crispy cakes with less oil is to start with a very dry grated potato mixture: Drain well, and then squeeze in a clean kitchen towel. The frying oil may get too hot during successive batches; remove pan from heat for a minute or two, and lower the temperature as needed. 5 cups shredded peeled baking potato (about 1 2⁄3 lb. potatoes) 1 cup grated white onion (about 1 large) 2 oz. unbleached all-purpose flour (about 6 Tbsp.) 1 tsp. kosher salt 1⁄ 2 tsp. black pepper 1 large egg 1 large egg white 5 Tbsp. canola oil, divided 3⁄ 4 cup light sour cream 1. Preheat oven to 250°F. 2. Combine grated potatoes
and onion in a colander; drain 15 minutes, pressing mixture occasionally with a spoon to extract liquid. Place potato mixture in a clean kitchen towel; squeeze out excess liquid. Place potato mixture in a bowl.
SERVES 8 (serving size: 2 latkes and 1 1⁄2 Tbsp. sour cream) CALORIES 228; FAT 12g (sat 2.4g, mono 6.5g, poly 2.8g); PROTEIN 5g; CARB 26g; FIBER 2g; SUGARS 2g (est. added sugars 0g); CHOL 31mg; IRON 1mg; SODIUM 281mg; CALC 55mg
SERVES 8 (serving size: 2 latkes and about 2 Tbsp. sour cream mixture) CALORIES 218; FAT 12g (sat 2.4g, mono 6.5g, poly 2.8g); PROTEIN 5g; CARB 23g; FIBER 3g; SUGARS 4g (est. added sugars 0g); CHOL 31mg; IRON 2mg; SODIUM 334mg; CALC 68mg
CHEESY CAULIFLOWER LATKES
Omit 2 cups shredded baking potato from potato-onion mixture; drain. Place 12 oz. cauliflower florets in a food processor; pulse until finely ground. Add cauliflower to drained potato mixture. Chop green parts from 1 bunch green onions; add to potato mixture (reserve white parts of green onions for another use). Stir 1 1⁄2 oz. grated Gruyère cheese (about 1⁄ 3 cup), flour, salt, pepper, egg, and egg white into potato mixture. Cook latkes according to base
recipe; keep warm. Combine 3⁄ 3 4 cup light sour cream with ⁄4 tsp. freshly ground black pepper; serve with latkes. SERVES 8 (serving size: 2 latkes and 1 1⁄2 Tbsp. sour cream mixture) CALORIES 234; FAT 13.8g (sat 3.5g, mono 7.1g, poly 2.8g); PROTEIN 7g; CARB 22g; FIBER 2g; SUGARS 2g (est. added sugars 0g); CHOL 37mg; IRON 1mg; SODIUM 330mg; CALC 118mg
CURRIED CARROT LATKES
Substitute 2 cups grated carrots for 2 cups shredded baking potato; drain with onion. Add 1⁄4 cup chopped cilantro, 1⁄2 tsp. curry powder, 1⁄2 tsp. garam masala, and 1⁄ 4 tsp. crushed red pepper to potato mixture with flour and salt (omit pepper). Stir egg and egg white into mixture. Cook latkes according to base recipe. Combine 3⁄ 4 cup plain 2% reduced-fat Greek yogurt with 1⁄3 cup grated cucumber; serve with latkes. SERVES 8 (serving size: 2 latkes and about 2 Tbsp. yogurt mixture) CALORIES 193; FAT 10g (sat 1.2g, mono 5.8g, poly 2.7g); PROTEIN 5g; CARB 21g; FIBER 2g; SUGARS 4g (est. added sugars 0g); CHOL 25mg; IRON 1mg; SODIUM 286mg; CALC 42mg
—Recipes by Hannah Klinger
D E C E M B E R 2 0 1 6 C O O K I N G L I G H T 115
HOLIDAY SURVIVAL GUIDE
3
CO M POSE A
stunning winter salad BLOOD ORANGE AND RADICCHIO SALAD
Active: 15 min. Total: 15 min.
This salad is a beautiful addition to any table spread with its vibrant orange and deep magenta hues. Hearty radicchio and fennel have real staying power—even after they’ve been tossed with dressing— which makes this ideal for times when you need a make-ahead salad for a buffet or to take to a potluck. We love the color of blood oranges, but you can use all navel or Cara Cara oranges. 2 medium navel oranges, divided 2 large blood oranges 1⁄ 4 cup extra-virgin olive oil 2 Tbsp. sherry vinegar 1 Tbsp. light agave syrup 7⁄ 8 tsp. kosher salt 1⁄ 2 tsp. freshly ground black pepper 2 (5-oz.) heads radicchio 1 medium fennel bulb, thinly sliced, fronds reserved
You know the scenario: You’re asked to bring a salad to the potluck, but you don’t have one that you can trust not to wilt during transport. Here’s our gorgeous solution.
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1. Cut 1 navel orange in
half; squeeze juice from orange into a bowl to equal 2 tablespoons. Peel blood oranges and 1 remaining navel orange; cut crosswise into 14⁄ -inch-thick slices. Whisk together orange juice, oil, vinegar, syrup, salt, and pepper in a small bowl. 2. Cut radicchio heads in half lengthwise. Remove core from radicchio heads, and gently break into separate leaves. Tear fennel fronds to equal 3 tablespoons. 3. Arrange radicchio leaves, orange slices, and fennel slices on a large platter. Drizzle with dressing, and sprinkle with torn fronds. SERVES 8 (serving size: about 1 cup) CALORIES 124; FAT 7.3g (sat 1g, mono 5.4g, poly 0.7g); PROTEIN 2g; CARB 15g; FIBER 3g; SUGARS 9g (est. added sugars 2g); CHOL 0mg; IRON 1mg; SODIUM 234mg; CALC 51mg
—Recipe by Adam Hickman
STAFF FAVE
4
SERVE A
nextlevel side CREAMED WINTER GREENS
Active: 30 min. Total: 30 min.
Two beloved dark leafy greens, spinach and lacinato kale, combine to bring deep, earthy flavor to this updated take on classic creamed spinach. 3⁄ 4
cup canned chickpeas, rinsed and drained Cooking spray 2 Tbsp. chopped almonds 2 tsp. canola oil, divided 1 cup sliced leek (about 1 [11-oz.] leek)
2 1 1 3 2 1⁄ 8
8 14
Tbsp. sliced garlic Tbsp. all-purpose flour cup fat-free milk oz. 1⁄3-less-fat cream cheese oz. part-skim mozzarella cheese, shredded (about 3⁄4 cup) tsp. kosher salt oz. lacinato kale, stems removed, leaves chopped oz. spinach leaves
1. Preheat oven to 400°F.
Spread chickpeas in an even layer on a rimmed baking sheet; pat dry with a paper towel. Rub with the palm of
your hand to loosen chickpea skins. (Do not remove skins from pan.) Coat chickpeas with cooking spray. Bake at 400°F until almost dry and slightly crunchy, about 20 minutes. Stir in almonds; bake until chickpeas and nuts are toasted and crunchy, about 5 minutes. 2. Heat 1 teaspoon oil in a medium saucepan over medium-high. Add leek and garlic; cook, stirring occasionally, until tender and starting to brown, 4 to 5 minutes. Add flour, and cook, stirring constantly, 1 minute. Stir in milk; bring to a boil, and boil 2 minutes, stirring often. Remove from heat. Add cream cheese, mozzarella, and salt; stir until cheeses melt.
3. Heat remaining 1 teaspoon oil in a Dutch oven over medium. Add kale and spinach to Dutch oven; cover and cook until starting to wilt, about 3 minutes. Add milk mixture to spinach mixture; reduce heat to low, and cook until spinach is wilted, about 3 minutes. Stir just until combined. Transfer to a serving bowl, and top with toasted chickpeas and almonds. SERVES 8 (serving size: about 1⁄2 cup) CALORIES 169; FAT 7.4g (sat 2.5g, mono 2.9g, poly 1.1g); PROTEIN 9g; CARB 19g; FIBER 4g; SUGARS 4g (est. added sugars 0g); CHOL 13mg; IRON 3mg; SODIUM 192mg; CALC 241mg
—Recipe by Adam Hickman
HOLIDAY SURVIVAL GUIDE
5
WH I P U P AN EFFO RTLESS AN D
elegant beef stew SLOW COOKER BEEF DAUBE
Active: 35 min. Total: 8 hr. 35 min.
Here’s a dinner that will cook itself to perfection as you go about your holiday errands. It’s fine—in fact better—if you make it a day or two ahead, giving the herbs and wine time to meld with the meat and vegetables for rich, complex flavor. To end up with a 2-pound trimmed chuck roast, you should purchase 2 1⁄2 pounds. Serve over mashed potatoes or polenta.
1 Tbsp. canola oil 2 lb. trimmed boneless chuck roast, cut into 1-in. pieces 1 cup dry red wine 1⁄ 4 cup unsalted tomato paste 1 1⁄4 tsp. kosher salt 1 tsp. freshly ground black pepper 6 large carrots, cut diagonally into 1 1⁄2- to 2-in. pieces (about 1 lb.) 6 large garlic cloves, minced (about 2 Tbsp.)
5 celery stalks, cut diagonally into 1-in. slices 1 (12-oz.) pkg. frozen pearl onions 1⁄ 2 2 cups unsalted beef stock, divided 6 large thyme sprigs 3 bay leaves 3 1⁄2 Tbsp. all-purpose flour 3 oz. pitted niçoise olives Fresh flat-leaf parsley leaves (optional) 1. Heat oil in large skillet over medium-high. Add half of beef to skillet; cook, turning to brown on all sides, about 8 minutes. Place in a 5- to 6-quart slow cooker. Repeat procedure with remaining beef. Add wine
to skillet; scrape to loosen browned bits from bottom of pan. Bring wine to a boil, and cook 1 minute. Add to slow cooker. Stir in tomato paste, salt, pepper, carrots, garlic, celery, frozen onions, and 2 cups beef stock. Add thyme sprigs and bay leaves. Cover and cook on LOW until beef is tender, 71⁄2 to 8 hours. 2. Whisk together flour and remaining 1 ⁄2 cup stock. Add flour mixture and olives to slow cooker. Increase heat to HIGH; cover and cook until bubbly and thickened, about 5 minutes. Discard thyme sprigs and bay leaves. Garnish with parsley, if desired. SERVES 8 (serving size: 1 1⁄2 cups) CALORIES 350; FAT 17.8g (sat 5.6g, mono 8.9g, poly 1.4g); PROTEIN 24g; CARB 17g; FIBER 3g; SUGARS 6g (est. added sugars 0g); CHOL 85mg; IRON 3mg; SODIUM 626mg; CALC 62mg
—Recipe by Ann Taylor Pittman
STAFF FAVE
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IF YOU RUN OUT OF STUFFING, THEY’LL START TALKING POLITICS.
DON’T RUN OUT OF THANKSGIVING.
HOLIDAY SURVIVAL GUIDE
6
KI CK O FF WITH A
crowdpleasing starter GLAZED COCKTAIL MEATBALLS
Active: 25 min. Total: 1 hr. 30 min.
These mini meatballs are perfect for holiday parties and tailgating. We made them healthier by forgoing sodium-heavy ingredients like the usual ketchup and chili sauce and including whole-grain bulgur in place of breadcrumbs. You can also serve a larger portion of these meatballs for weeknight dinner. To up the kid-friendly factor, omit the ground red pepper in the glaze and serve with mashed potatoes (à la Swedish meatballs). 1 cup water cup uncooked bulgur 1 lb. 90% lean ground beef 1⁄ 4 cup finely chopped yellow onion 2 tsp. chopped fresh thyme 1⁄ 4
2 tsp. Worcestershire sauce 1 tsp. kosher salt 1⁄ 4 tsp. black pepper 2 garlic cloves, minced 1 large egg 1 Tbsp. plus 1 tsp. olive oil Cooking spray 5 Tbsp. organic grape jelly 2 Tbsp. fresh orange juice 1 tsp. unsalted tomato paste 1⁄ 4 tsp. ground red pepper 1. Combine water and
bulgur in a small bowl. Let stand 30 minutes; drain. Combine bulgur, beef, and next 8 ingredients (through olive oil) in a large bowl; gently mix with hands until thoroughly combined. Cover and chill 45 minutes. Shape into 39 (1-inch) meatballs. 2. Preheat oven to 425°F. Arrange meatballs in an even layer in a 13- x 9-inch baking dish coated with
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cooking spray. Bake in preheated oven until lightly browned and cooked through, about 15 minutes. 3. Meanwhile, bring grape jelly and the remaining ingredients to a simmer in a small saucepan over medium heat, and simmer for 5 minutes. Remove from heat, and let stand 5 minutes. Place meatballs in a large bowl. Add the jelly mixture; toss gently to coat. Serve immediately. SERVES 13 (serving size: 3 meatballs) CALORIES 114; FAT 5.3g (sat 1.7g, mono 2.6g, poly 0.4g); PROTEIN 8g; CARB 11g; FIBER 1g; SUGARS 5g (est. added sugars 4g); CHOL 37mg; IRON 1mg; SODIUM 188mg; CALC 11mg
—Recipe by Cheryl Slocum
Creamy Baked Ziti
© 2016 Kraft Foods
HOLIDAY SURVIVAL GUIDE
7
D I G I NTO A
one-pot dinner ONE - POT CHICKEN WITH FARRO
Active: 20 min. Total: 1 hr.
This easy dish is perfect for a casual get-together with friends. Inspired by arroz con pollo, it is hearty with satisfying complexity. Cumin, saffron, and oregano season rich chicken thighs and nutty farro as the dish simmers. If using saffron, deploy it sparingly; those tiny threads bring subtle flavor and a little color to the dish, but too much will yield a medicinal taste. Serve with a side salad (we suggest the one on page 116) to complete the meal. 12 skinless, bone-in chicken thighs (about 2 1⁄4 lb.) 1 Tbsp. apple cider vinegar 1⁄ 4 tsp. black pepper 2 tsp. dried oregano, divided 1 1⁄4 tsp. kosher salt, divided 2 Tbsp. olive oil, divided 1 cup chopped yellow onion 1 large red bell pepper, cut into 2-in.-long, 1⁄ 2-in.-thick strips 1 large green bell pepper, cut into 2-in.-long, 1⁄ 2-in.-thick strips 5 garlic cloves, minced
1⁄ 2 1⁄ 2 2 1⁄2
1 1⁄2 1 6 1
tsp. saffron threads (optional) tsp. ground cumin cups unsalted chicken stock cups uncooked farro, rinsed and drained (14.5-oz.) can unsalted diced tomatoes, drained large pimiento-stuffed green olives, sliced cup frozen petite green peas
1. Combine chicken, vinegar,
black pepper, 1 teaspoon oregano, and 14⁄ teaspoon salt in a large bowl, turning to coat chicken on all sides. Let stand 20 minutes; drain. 2. Heat 1 tablespoon oil in a Dutch oven over mediumhigh. Add 6 chicken thighs to pan in a single layer; cook until well browned, about 3 minutes per side. Transfer chicken to a plate. Repeat process with remaining 1 tablespoon oil and remaining 6 chicken thighs.
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STAFF FAVE
3. Reduce heat to medium. Add onion, bell peppers, and garlic to pan; cook, stirring often, until vegetables are tender, about 10 minutes. Stir in saffron (if using), cumin, 1 teaspoon oregano, and 1 teaspoon salt; cook 1 minute. Stir in stock, farro, and tomatoes. Increase heat to high; bring to a boil. Return chicken and accumulated juices to pan. Reduce heat to medium-low; cover
and cook until chicken is done, about 20 minutes. 4. Stir in olives. Cook, uncovered, until farro is tender and most of the liquid has been absorbed, about 8 minutes. Stir in peas; cook until peas are tender, about 3 minutes. SERVES 6 (serving size: 2 chicken thighs and 1 cup farro mixture) CALORIES 516; FAT 14.3g (sat 2.5g, mono 6.6g, poly 2.4g); PROTEIN 44g; CARB 49g; FIBER 10g; SUGARS 5g (est. added sugars 0g); CHOL 160mg; IRON 4mg; SODIUM 756mg; CALC 66mg
—Recipe by Cheryl Slocum
© 2016 Tyson Foods, Inc.
HOLIDAY SURVIVAL GUIDE
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TOAST A
super snack mix SESAME - SOY NUT AND PRETZEL MIX
Active: 5 min. Total: 35 min.
Full of salty nuts, pretzels, and cereal and doused with a butterand Worcestershire-based glaze, the classic snack mix racks up sodium quickly (and who honestly stops at the barely 1⁄2 cup serving suggestion?). Our Asian-inspired mix saves 160mg sodium per serving with plenty of crunch and bold, salty flavor in a more generous 3⁄4 cup portion. 1 cup unsalted miniature pretzels 1 cup whole-wheat cereal squares (such as Chex)
3⁄ 4 2⁄ 3
2 1 1 1 1 1⁄ 4 4
cup wasabi peas cup unsalted roasted cashew halves Tbsp. canola oil Tbsp. toasted sesame oil Tbsp. reduced-sodium soy sauce tsp. garlic powder tsp. ground ginger tsp. ground red pepper cups unsalted air-popped popcorn
1. Preheat oven to 250°F. 2. Combine the first 4
ingredients in a large bowl.
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Combine canola oil and next 5 ingredients (through red pepper), stirring with a whisk. Drizzle oil mixture over pretzel mixture; toss to coat. Add popcorn; toss. 3. Spread popcorn mixture in a single layer on a rimmed baking sheet. Bake for 30 minutes, stirring once after 15 minutes. Cool. SERVES 8 (serving size: about 3⁄4 cup) CALORIES 209; FAT 11.8g (sat 1.8g, mono 5.9g, poly 2.9g); PROTEIN 5g; CARB 23g; FIBER 2g; SUGARS 2g (est. added sugars 1g); CHOL 0mg; IRON 4mg; SODIUM 204mg; CALC 25mg
—Recipe by Hannah Klinger
Stretch a batch of snack mix with plain, air-popped popcorn rather than candy, cereal, or dried fruit. Popcorn is low-calorie, whole-grain, and sugar-free, so you and your guests can munch away to your hearts’ delight.
Get ready to feel more on than off with Emergen-C Immune Plus®. Supercharged with zinc, vitamin D and more vitamin C than 10 oranges^ to help support your immune system.* Why not feel this good every day? Emerge and see see. ©Alacer 2015 ^Based on using the USDA.gov nutrient database value for a large, raw orange. *These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
HOLIDAY SURVIVAL GUIDE
Breakfast Hot Dish Recipe p. 138
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FOOD BLOGGER AND COOKBOOK AUTHOR MOLLY YEH SHARES EASY, FESTIVE RECIPES THAT BLEND HER MIDWESTERN, JEWISH, AND CHINESE ROOTS. RECIPES BY MOLLY YEH
PHOTOGR APHY BY CHRISTOPHER TESTANI
HOLIDAY SURVIVAL GUIDE
uring the holidays, you have to allow yourself indulgences. We think brunch is a great time to do so because, technically, it takes the place of two meals, so you can splurge. Helping us with this mission is Molly Yeh (pronounced “yay”—how appropriate), an award-winning blogger and cookbook author (see more on her new book, Molly on the Range, below) known for infusing recipes with multicultural accents and a whole lot of fun. Molly and her husband, Nick Hagen, generously opened up their home and their sugar beet farm, on the border of North Dakota and Minnesota, to spread a little holiday cheer. Brunch offers a relaxed approach to holiday entertaining with friends and family. Mornings are just brighter, in more ways than one. Each day begins fresh, with the promise of delicious things to come. Plus, this time of year, “the sun goes down at 3 or 4 in the afternoon,” says Molly, “so if we want to get together in the daytime, it’s naturally going to happen around brunch.” Plenty of holidays revolve around “big dinners, like Thanksgiving or Christmas Eve,” she says. “But I just love the morning time. I love waking up early and seeing the freshly fallen snow, and baking and waiting for people to come over.” Here, Molly shares a make-ahead brunch menu that’s full of joy and meant for sharing. It’s one you’ll be happy to serve your friends and family.
1
Be sure to check out Molly’s new book, Molly on the Range: Recipes and Stories from an Unlikely Life on a Farm. (Rodale Books, $24)
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3 5
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Harissa Bloody Marys Recipe p. 138
1. Molly tops baked whole-grain donuts with cute holidaythemed cutouts made with marzipan, one of her favorite ingredients to work with. The decorations are an easy way to add a special colorful touch to any baked treat. 2. Molly and husband Nick bundle up for an invigorating walk in the snow after brunch. Mugs of Spiked Hot Chocolate help keep them warm. 3. Life on a sugar beet farm in the Upper Midwest means … chickens, naturally. 4. Hosting a holiday brunch is a fun, more casual way to entertain friends and family—and much of the work can be done ahead.
Here, Molly makes sure to greet each guest with a harissaspiced Bloody Mary before they sit down to enjoy the feast. 5. Brunch just wouldn’t be brunch without Bloody Marys. Set up a Bloody Mary station with garnishes such as celery, olives, pickles, and lime wedges so guests can customize their own cocktails. 6. Molly and Nick lead guests on a post-brunch walk through their farm, on the border of North Dakota and Minnesota.
D E C E M B E R 2 0 1 6 C O O K I N G L I G H T 131
HOLIDAY SURVIVAL GUIDE
KALE AND POMEGRANATE SALAD
Active: 25 min. Total: 35 min.
“I like having salads at the beginning of the day,” says Molly. “I can go through the day knowing I’ve had all my vegetables and can have more cake later on.” 1 1 6 1⁄ 2 10 1⁄ 2
3 3 2 1⁄ 4 1⁄ 4
ROSEMARY-CITRUS PARFAITS
Active: 35 min. Total: 45 min.
You’ll make more rosemary syrup than you need, but it’s great to have extra on hand. It keeps well in the refrigerator, where it will last for 2 to 3 weeks. Molly suggests stirring some into club soda to make a rosemary soda, and mix with vodka or gin for a cocktail. Or, she suggests, “If you have a clean yard with freshly fallen snow, you can put some in a cup and drizzle the syrup over it” for a homemade snow cone. “That’s really, really tasty,” she says. You can also share the syrup with someone on your holiday gift list; attach a card with suggestions for how to use it.
Rosemary Syrup:
1 1 4 1
cup sugar cup water rosemary sprigs Tbsp. fresh lemon juice
Parfaits:
4 cups plain 2% reducedfat Greek yogurt 2 large navel oranges, peeled and cut into segments 2 blood oranges, peeled and cut into segments 4 mandarin oranges, peeled and cut into segments 2 red grapefruit, peeled and cut into segments Rosemary sprigs (optional)
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1. To prepare rosemary
syrup, combine sugar, water, and rosemary sprigs in a saucepan; bring to a boil over medium-high, stirring occasionally to dissolve sugar. Boil for 5 minutes. Cool; discard rosemary sprigs. Stir in lemon juice. 2. To prepare parfaits, spoon 1⁄ 2 cup yogurt into each of 8 glasses; top evenly with citrus sections. Drizzle 2 teaspoons rosemary syrup over each parfait. Garnish with rosemary sprigs, if desired. SERVES 8 (serving size: 1 parfait) CALORIES 182; FAT 2.5g (sat 1.5g, mono 0.7g, poly 0.1g); PROTEIN 11g; CARB 32g; FIBER 3g; SUGARS 28g (est. added sugars 8g); CHOL 8mg; IRON 0mg; SODIUM 39mg; CALC 123mg
1. Heat a large skillet over
medium-high. Add canola oil and shallots; cook 6 minutes or until slightly crispy, stirring. Remove from pan. 2. Cook bacon in skillet over medium until crisp. Remove from pan, reserving drippings. Coarsely chop bacon. Heat drippings in pan over medium-high. Add almonds; cook until lightly browned, stirring frequently, about 2 minutes. Transfer almonds to a paper towel. Discard drippings. Coarsely chop almonds. Place kale, pomegranate arils, shallots, bacon, and almonds in a bowl. 3. Combine pomegranate juice, olive oil, vinegar, salt, and pepper. Drizzle over salad; toss to coat. SERVES 8 (serving size: about 1 1⁄2 cups) CALORIES 176; FAT 13.5g (sat 2g, mono 7.9g, poly 2.3g); PROTEIN 6g; CARB 11g; FIBER 3g; SUGARS 5g (est. added sugars 0g); CHOL 6mg; IRON 1mg; SODIUM 180mg; CALC 83mg
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 ; F O O D S T Y L I N G : C H R I S L A N I E R
Rosemary-Citrus Parfaits Recipe below
Tbsp. canola oil cup thinly sliced shallots bacon slices cup raw almonds oz. lacinato kale, stems removed and roughly torn cup pomegranate arils Tbsp. pomegranate juice Tbsp. olive oil Tbsp. balsamic vinegar tsp. kosher salt tsp. black pepper
STAFF FAVE
Kale and Pomegranate Salad Recipe at left
HOLIDAY SURVIVAL GUIDE
2
Spiked Hot Chocolate Recipe p. 138
1
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Baked Marzipan Donuts Recipe p. 136
3 5
4
1. Molly’s Spiked Hot Chocolate gets its boozy warmth from peppermint schnapps, so peppermint sticks make a fitting garnish. Don’t forget the marshmallows, though—they add a little childlike whimsy to what is an otherwise grown-up treat. 2. Even though you will have a full brunch menu for your guests, it never hurts to have fresh snacks for them to nosh on. Winter satsumas or clementines are great options: They’re easy to peel, convenient to tote, and wonderful to eat.
3. Hot chocolate and glazed whole-grain donuts make the sweetest pairing. 4. Rally your family and friends for an easy hike. It’s a great way to make room for sweeter treats after brunch. 5. The reward for that brief stint of exercise: a warming fire and thermoses of Spiked Hot Chocolate.
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HOLIDAY SURVIVAL GUIDE
BAKED MARZIPAN DONUTS
Active: 45 min. Total: 1 hr. 30 min.
Molly admits that her love of marzipan is “never-ending.” You can use the sweetened almond paste both as an ingredient in baked goods and as a decorating tool, she explains. “Since I don’t have great [decorating] technique, I like using marzipan cutouts,” she says. “They’re so easy.” The paste can get sticky, so Molly suggests dusting it and your work surface with powdered sugar. And if you’re new to it, she advises approaching it like it’s Play-Doh: “You can use gel or liquid food coloring with it, and just knead it into the marzipan.” Look for it on the baking aisle in large supermarkets or in specialty baking stores. Donuts:
Cooking spray 4.5 oz. all-purpose flour (about 1 cup) 3.38 oz. white whole-wheat flour (about 3⁄4 cup) 1 cup granulated sugar 1 tsp. baking powder 3⁄ 4 tsp. kosher salt 1⁄ 2 tsp. baking soda 1⁄ 2 cup buttermilk 1⁄ 4 cup canola oil 1⁄ 4 cup water 1 tsp. vanilla extract 1 tsp. almond extract 1 large egg
Glaze:
1 cup powdered sugar 5 Tbsp. heavy cream 1⁄ 4 tsp. almond extract Decorations:
Food coloring 1 1⁄2 oz. marzipan 1. To prepare the donuts,
preheat oven to 375°F. Coat 2 (12-cavity) donut pans with cooking spray, and set pans aside. 2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, granulated sugar, baking powder, salt, and baking soda in a large bowl, stirring with a whisk. Combine buttermilk, oil, 14⁄
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cup water, vanilla, 1 teaspoon almond extract, and egg in a medium bowl, stirring with a whisk. Add buttermilk mixture to flour mixture; stir to combine. Fill a piping bag or ziplock bag with batter; if using a ziplock bag, snip a hole in bottom corner. Pipe batter into pans, filling each cavity halfway. (This could get a little messy.) 3. Bake at 375°F for 12 minutes or until a wooden pick inserted into a donut comes out clean. Cool in pan for 5 minutes. Remove donuts from pan; cool completely on a wire rack.
4. To prepare glaze, combine
powdered sugar, cream, and 1⁄ 4 teaspoon almond extract, stirring with a whisk until smooth (add a little water if glaze is too thick). Dip donuts halfway into glaze to coat tops; turn over, and dry on wire rack. 5. To prepare decorations, knead a few drops of food coloring into marzipan; cut into shapes with small cookie cutters, and place on donuts. SERVES 20 (serving size: 1 donut) CALORIES 157; FAT 5.2g (sat 1.3g, mono 2.3g, poly 0.9g); PROTEIN 2g; CARB 26g; FIBER 1g; SUGARS 18g (est. added sugars 16g); CHOL 15mg; IRON 1mg; SODIUM 136mg; CALC 30mg
Real chicken or beef is the number one ingredient in DISH from Rachael Ray™ Nutrish®. There’s never any corn, wheat or soy. You’ll also find pieces of real slow-roasted chicken, fruit and veggies in every recipe. Look for DISH where you shop for your family’s groceries. SwitchtoNutrish.com
HOLIDAY SURVIVAL GUIDE
BREAKFAST HOT DISH
Active: 20 min. Total: 1 hr. 20 min.
If you’re not from the Upper Midwest, you may not be familiar with hot dish. Traditionally, it’s a casserole of starch (often french fries or tots), meat, and vegetables held together by a creamy sauce. “It’s an easy way to feed a crowd,” says Molly, “and it’s perfect for the dead of winter because it’s so hearty and warm and comforting.” Her update uses sweet potatoes flavored with Aleppo pepper. To get a head start, you can roast the potatoes and brown the sausage a couple of days ahead. 1 1⁄2 lb. sweet potatoes, unpeeled and cut into 1⁄ 8-in.-thick slices 1 large onion, thinly sliced 1⁄ 4 cup olive oil 2 Tbsp. Aleppo pepper (or 1 Tbsp. hot paprika) Cooking spray 8 large eggs 1 1⁄4 cups whole milk 1 tsp. kosher salt 1⁄ 2 tsp. black pepper 3 oz. reduced-fat white cheddar cheese, grated (about 3⁄4 cup) 1⁄ 2 lb. turkey or chicken breakfast sausage, cooked and crumbled 1⁄ 2 cup plain fat-free Greek yogurt 1. Preheat oven to 400°F. 2. Toss sweet potatoes and
onion with oil and Aleppo pepper; spread into an even layer on a foil-lined baking sheet coated with cooking spray. Bake at 400°F for 20 minutes or until tender. 3. Place potatoes and onions in a large bowl. In a separate bowl, whisk together eggs, milk, salt, and black pepper. Pour egg mixture over potato mixture; fold in cheese and sausage. Coat a 13- x 9-inch baking dish with cooking spray; pour in egg mixture. Bake for 30 minutes or until set and browned on top. Cool slightly before serving. Top each serving with 1 tablespoon yogurt. SERVES 8 CALORIES 340; FAT 19.9g (sat 5.5g, mono 8.6g, poly 3.2g); PROTEIN 18g; CARB 23g; FIBER 3g; SUGARS 7g (est. added sugars 0g); CHOL 241mg; IRON 2mg; SODIUM 626mg; CALC 197mg
sauce. Garnish as desired with celery stalks, lime wedges, and pickles. You can combine everything except the club soda a day ahead; give it a good stir before serving, and top off with club soda at the last minute. 4 cups low-sodium tomato juice 1 1⁄4 cups vodka 1 Tbsp. fresh lime juice 1 Tbsp. harissa or hot sauce 3 1⁄2 tsp. celery salt, divided 1 1⁄2 tsp. Worcestershire sauce 1 tsp. sugar 1 tsp. ground horseradish 1⁄ 2 tsp. ground caraway seeds 1⁄ 8 tsp. black pepper 4 garlic cloves, smashed Lime wedges 2 cups chilled club soda Pickles and celery for garnish (optional) 1. Combine tomato juice,
vodka, lime juice, harissa, 2 teaspoon celery salt, Worcestershire, sugar, horseradish, caraway, pepper, and garlic in a pitcher. 2. Run a lime wedge along half the rim of 8 glasses; coat moistened rims with remaining 1 tablespoon celery salt. Add ice to glasses. Pour 2⁄3 cup tomato juice mixture into each glass; top each serving with 14⁄ cup club soda. Garnish with pickles and celery, if desired. 1⁄
HARISSA BLOODY MARYS
Active: 15 min. Total: 15 min.
Kick off your festivities with this fun take on the classic brunch beverage. Molly likes to boost her version with harissa, a traditional Tunisian chile paste with a spicy, pleasantly bitter edge. “I just love those flavors,” she explains, “and they’re not common around Grand Forks, North Dakota. I really like being able to introduce a new ingredient like harissa to my community through a more familiar thing like a Bloody Mary.” Look for harissa in cans, jars, or tubes on the international foods aisle or with the specialty sauces. If you can’t find it, substitute a few dashes of hot
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SERVES 8 CALORIES 115; FAT 0.2g (sat 0g, mono 0g, poly 0.1g); PROTEIN 1g; CARB 7g; FIBER 1g; SUGARS 5g (est. added sugars 1g); CHOL 0mg; IRON 1mg; SODIUM 300mg; CALC 23mg
SPIKED HOT CHOCOLATE
Active: 15 min. Total: 15 min.
This warming treat is the perfect accompaniment for a walk through the snow: A hint of peppermint schnapps will give everyone a little pep in their step. Think of it as more of a dessert than a beverage, as this hot chocolate is a bit of a splurge. Canned coconut milk gives it full-bodied richness and makes it an indulgence. Molly explains that “coconut goes well with chocolate and mint, so it really brings this hot chocolate together nicely.” 2 (13.5-oz.) cans light coconut milk 2 cups 2% reduced-fat milk 3⁄ 4 cup unsweetened cocoa 1⁄ 2 cup sugar 1 tsp. instant espresso powder 1 tsp. vanilla extract Dash of kosher salt 1⁄ 2 cup peppermint schnapps Peppermint sticks and miniature marshmallows (optional) 1. Whisk together first 7
ingredients in a large saucepan. Heat over medium until very warm. Remove from heat; stir in schnapps. Garnish with peppermint sticks and marshmallows, if desired. SERVES 8 (serving size: about 3⁄4 cup) CALORIES 185; FAT 6.5g (sat 5g, mono 0.3g, poly 0g); PROTEIN 5g; CARB 27g; FIBER 3g; SUGARS 19g (est. added sugars 16g); CHOL 5mg; IRON 1mg; SODIUM 66mg; CALC 74mg
Specialty recipes for your pets, without a special trip.
Rachael Ray™ Nutrish® Zero Grain is made with simple, wholesome ingredients like real meat or fish, which is always the #1 ingredient. And there are never any grains, glutens or fillers. Available where you shop for your family’s groceries. Try now at SwitchtoNutrish.com
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lighter holiday
THE BEST WAY TO IMPROVE ON THE CLASSICS OF THE SEASON IS TO SWITCH OUT PLAIN, REFINED FLOURS IN FAVOR OF NUTTY, TOASTY, RICHER WHOLE GRAINS. BY SIDNEY FRY, MS, RD
PHOTOGR APHY BY JENNIFER CAUSEY
HOLIDAY SURVIVAL GUIDE
Iced Whole-Wheat Sugar Cookies Recipe p. 150
D E C E M B E R 2 0 1 6 C O O K I N G L I G H T 141
STAFF FAVE
ugar and spice aren’t the only ingredients making things nice this year. Whole grains have a unique complexity that lends a tasty twist to the classic lineup of holiday baked goodies. We go beyond the grain, too, adding fresh ginger to traditional gingerbread, vibrant beets to the red velvetiest of cupcakes, and toasted pecans to bourbonspiked tassies. Delight your entire family with these lowersugar, whole grain–packed holiday treats that are better tasting and better for you, with every bit of fun, festive, treat-yourself deliciousness.
P R O P S T Y L I N G : K AY E . C L A R K E ; F O O D S T Y L I N G : C AT H E R I N E C R O W E L L S T E E L E
Fresh Gingerbread Squares Recipe p. 150
FO O D ST YLI N G : ( Y U LE LO G) CALLI E NA SH
HOLIDAY SURVIVAL GUIDE
Chocolate Yule Log Recipe p. 152
D E C E M B E R 2 0 1 6 C O O K I N G L I G H T 143
HOLIDAY SURVIVAL GUIDE
BOURBON-PECAN TASSIES
Active: 25 min. Total: 1 hr. 5 min.
Think of these tasty little tassies as your own personal pecan pie. They’re both salty and sweet, with a hit of oaky bourbon. Wholegrain rye flour adds the perfect touch of sour to the shortbreadlike crust, while toasted pecans do double duty in the crust and in the maple-splashed filling. As if that weren’t enough to jingle your bell, we drizzle warm bittersweet chocolate over each bite to ensure maximum satisfaction.
Crust: Baking spray with flour 2 Tbsp. canola oil 2 Tbsp. butter, softened 1 Tbsp. powdered sugar 1 Tbsp. 1% low-fat milk 1 oz. 1⁄3-less-fat cream cheese, softened 1⁄ 3 cup chopped toasted pecans 4.5 oz. whole-grain rye flour (about 1 cup) 1⁄ 4 tsp. kosher salt
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Filling: 1⁄ 3 cup packed brown sugar 1⁄ 3 cup pure maple syrup 2 Tbsp. bourbon or rye whiskey 2 large eggs 1 Tbsp. butter, melted 1⁄ 4 tsp. kosher salt 2⁄ 3 cup chopped toasted pecans 1 oz. bittersweet chocolate, chopped 1. To prepare crust, preheat
oven to 350°F. 2. Generously coat a 24-cup
mini muffin pan with baking spray. Beat oil, 2 tablespoons
butter, powdered sugar, milk, and cream cheese with an electric mixer on medium speed until well combined. Process 1⁄3 cup pecans in a food processor until finely ground. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add flour and 1⁄ 4 teaspoon salt to food processor; pulse 5 times. Add flour mixture to butter mixture; beat just until combined. (Mixture will be crumbly.) Knead in bowl until dough comes together, 3 to 4 times. Shape dough into 24 balls. Place balls in cups of prepared muffin pan; press dough into bottom and up sides of cups to form shells. Bake 5 minutes. Cool 10 minutes. 3. To prepare filling, whisk together brown sugar, maple syrup, bourbon, eggs, 1 tablespoon butter, and 1⁄ 4 teaspoon salt in a large bowl. Stir in 2 ⁄3 cup pecans. Spoon about 1 tablespoon pecan mixture into each tart shell. Bake 18 minutes or until filling is puffed and browned. Cool 20 minutes in pan on a wire rack. 4. Microwave chocolate in a microwave-safe bowl at HIGH until chocolate melts, about 45 seconds, stirring every 15 seconds. Run an offset spatula around edges of tarts to loosen; remove tarts from pan. Drizzle chocolate evenly over each tart. SERVES 24 (serving size: 1 tassie) CALORIES 116; FAT 7g (sat 1.8g, mono 3.2g, poly 1.5g); PROTEIN 2g; CARB 12g; FIBER 1g; SUGARS 7g (est. added sugars 7g); CHOL 20mg; IRON 0mg; SODIUM 52mg; CALC 16mg
Own the holidays. Find unforgettable recipes at Pinterest.com/PamCookingSpray
©ConAgra ©ConAgra Foods, Inc. All Rights Rese © Reserved. rved. d
HOLIDAY SURVIVAL GUIDE
2. Process beet in a food
RED VELVET BEET CUPCAKES
Active: 25 min. Total: 1 hr. 45 min.
Beet adds natural color and sweet earthiness to these cupcakes. Cupcakes: Baking spray with flour 1 (10-oz.) beet, peeled and cut into 8 wedges 2⁄ 3 cup nonfat buttermilk 1 1⁄2 tsp. vanilla extract 8 oz. white whole-wheat flour (about 2 cups) 3 Tbsp. unsweetened cocoa 2 tsp. baking powder 1⁄ 2 tsp. kosher salt 1 cup granulated sugar 1⁄ 4 cup canola oil 1⁄ 4 cup butter, softened 2 large eggs 1 large egg white Frosting: 1⁄ 3 cup plain 2% reduced-fat Greek yogurt 2 Tbsp. butter, softened Dash of kosher salt 8 oz. 1⁄3-less-fat cream cheese, softened 3⁄ 4 cup powdered sugar 1. To prepare cupcakes,
preheat oven to 350°F. Line 18 muffin cups with liners; coat with baking spray. Place beet in a saucepan; cover with water. Bring to a boil over medium-high; boil until beet is tender when pierced, about 15 minutes. Drain; cool 10 minutes.
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processor until very finely chopped. Remove 1 cup beet from processor; reserve remaining beet for another use. Return 1 cup reserved beet to food processor; add buttermilk and vanilla. Process until very smooth. 3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Whisk together flour, cocoa, baking powder, and 1⁄ 2 teaspoon salt in a bowl. 4. Beat granulated sugar, oil, and 14⁄ cup butter in a large bowl with an electric mixer on medium speed until fluffy, about 5 minutes. Add eggs and egg white, 1 at a time, beating well after each addition. Add flour mixture and beet mixture alternately to butter mixture, beginning and ending with flour mixture. Divide batter among prepared muffin cups. Bake 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove cupcakes from pan; cool completely on wire rack, about 30 minutes. 5. To prepare frosting, beat yogurt, 2 tablespoons butter, dash of salt, and cream cheese in a medium bowl with a mixer on high speed until smooth. Add powdered sugar; beat on low speed 1 minute or just until combined. (Do not overbeat.) Spread frosting evenly onto cupcakes. SERVES 18 (serving size: 1 cupcake) CALORIES 223; FAT 10.8g (sat 4.6g, mono 3.9g, poly 1.3g); PROTEIN 5g; CARB 27g; FIBER 2g; SUGARS 18g (est. added sugars 16g); CHOL 41mg; IRON 1mg; SODIUM 181mg; CALC 72mg
extra joy Give the gift of homemade goodness to the ones you love this holiday.
Visit BreadWorld.com/CinnamonRolls for this recipe and more! ©2016 ACH Food Companies, Inc. Fleischmann’s ® is a registered trademark of AB Mauri Food Inc.
COOK THE COVER !
MINI RASPBERRY CHEESECAKES
Active: 43 min. Total: 1 hr. 33 min.
We had the greatest success using a pan with 2 1⁄2-ounce cups, such as Chicago Metallic’s 12-Well Mini Cheesecake Pan ($25, chicagometallicbakeware.com). This pan has removable bottoms (similar to a tart pan) so that you simply push each cheesecake up to remove it. You can also bake them in a standard muffin tin; line it with foil liners for easier removal. Crust: 3 oz. whole-wheat pastry flour (about 3⁄4 cup) 2 Tbsp. powdered sugar 1 1⁄2 Tbsp. cornstarch 1⁄ 8 tsp. salt 3 Tbsp. butter, softened
1 Tbsp. canola oil 1 Tbsp. brown sugar 1 tsp. grated lemon rind 1⁄ 2 tsp. vanilla extract Cooking spray Filling: 1⁄ 2 cup granulated sugar 8 oz. 1⁄3-less-fat cream cheese, softened 4 oz. fat-free cream cheese, softened 3⁄ 4 cup light sour cream 1 tsp. vanilla extract Dash of salt 2 large eggs 2 tsp. cake flour Topping: 5 cups fresh raspberries, divided 1⁄ 2 cup granulated sugar 1 Tbsp. cornstarch 1 Tbsp. water Mint leaves (optional)
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1. Preheat oven to 325°F. 2. To prepare crust, weigh
or lightly spoon pastry flour into a dry measuring cup; level with a knife. Combine pastry flour, powdered sugar, 11 ⁄2 tablespoons cornstarch, and 1 ⁄8 teaspoon salt; whisk. 3. Place butter, oil, brown sugar, lemon rind, and 1 ⁄2 teaspoon vanilla in a medium bowl; beat with a whisk until well blended. Add flour mixture; whisk just until combined. Mixture will look like damp, coarse sand. 4. Coat a straight-sided mini cheesecake pan with 12 (21⁄2-ounce) cups with cooking spray. Scoop 1 packed tablespoon dough into each well; gently press
to form a flat surface on the bottom. Bake until set and lightly golden brown, 10 to 12 minutes. Remove from oven; cool 20 minutes. 5. To prepare filling, combine 1⁄ 2 cup granulated sugar and cheeses in a large bowl; beat with a mixer at medium speed until smooth. Beat in sour cream, 1 teaspoon vanilla, and dash of salt. Add eggs, 1 at a time, beating well after each addition. Add cake flour; blend well. Spoon mixture over crust, filling to the top of each well. Bake 20 minutes or just until set and slightly puffed. 6. To prepare topping, place 4 cups raspberries in a food processor; process until smooth. Strain berry puree through a fine sieve, pressing to extract as much juice and puree as possible. Discard seeds. Combine puree with 1⁄ 2 cup granulated sugar in a saucepan over mediumhigh; bring to a low boil, stirring to dissolve sugar. Cook, stirring often, for 2 to 3 minutes. Combine 1 tablespoon cornstarch and 1 tablespoon water, stirring until smooth. Whisk cornstarch mixture into berry mixture, stirring constantly until beginning to thicken, about 1 minute. Remove from heat. Cool 20 minutes. 7. Remove cheesecakes from pan. Top each cheesecake with 11⁄2 tablespoons berry syrup, 3 raspberries, and mint leaves, if desired. SERVES 12 (serving size: 1 cheesecake) CALORIES 258; FAT 10.8g (sat 5.2g, mono 2.9g, poly 1g); PROTEIN 7g; CARB 36g; FIBER 4g; SUGARS 24g (est. added sugars 19g); CHOL 59mg; IRON 1mg; SODIUM 195mg; CALC 106mg
P H O T O G R A P H Y: G R E G D U P R E E ; P R O P S T Y L I N G : C L A I R E S P O L L E N
HOLIDAY SURVIVAL GUIDE
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HOLIDAY SURVIVAL GUIDE
1. To prepare cookies, weigh
ICED WHOLE-WHEAT SUGAR COOKIES Active: 20 min. Total: 2 hr. 20 min.
Whole-wheat flour adds a layer of complexity to these cookies that all-purpose flour can’t achieve; the wheat in the whole grain actually enhances the flavors of butter and vanilla. Unlike classic royal icing, which starts with a pound of powdered sugar, we use just 1⁄2 cup and thicken it with Greek yogurt. Looking for festive colors without the chemicals? Try naturally colored sparkling sugars (such as those from India Tree), which use colorants derived from plants (see sidebar on page 152). Cookies: 9 oz. whole-wheat flour (about 2 cups) 1⁄ 2 tsp. salt 1⁄ 4 tsp. baking powder 10 Tbsp. butter, softened 1⁄ 2 cup granulated sugar 1 oz. 1⁄3-less-fat cream cheese, softened 1 large egg 1 tsp. vanilla extract Icing: 1⁄ 2 cup powdered sugar 2 Tbsp. plain 2% reducedfat Greek yogurt 1⁄ 4 tsp. grated lemon rind Naturally colored sparkling sugar (optional)
or lightly spoon flour into dry measuring cups; level with a knife. Whisk together flour, salt, and baking powder in a medium bowl. Beat butter, granulated sugar, and cream cheese in a large bowl with an electric mixer on high speed until light and fluffy, about 3 minutes. Add egg; beat until well blended. Add vanilla; beat until blended. Reduce mixer speed to low. Gradually add flour mixture to butter mixture; beat just until combined. 2. Flatten dough into a 6-inch disk; wrap with plastic wrap. Chill 1 hour. 3. Preheat oven to 350°F. 4. Roll dough to 14⁄ -inch thickness on a lightly floured surface. Cut out 32 cookies, using a 2- or 3-inch cutter, rerolling scraps as necessary. Place cookies 1 inch apart on baking sheets lined with parchment paper. Bake 12 minutes or until lightly browned around edges. Cool. 5. To prepare icing, whisk together powdered sugar, yogurt, and rind; drizzle over cookies. Sprinkle with sparkling sugar, if desired. Let stand on a wire rack until icing is set, about 15 minutes. SERVES 32 (serving size: 1 cookie) CALORIES 84; FAT 4.2g (sat 2.5g, mono 1.1g, poly 0.3g); PROTEIN 1g; CARB 11g; FIBER 1g; SUGARS 5g (est. added sugars 5g); CHOL 16mg; IRON 0mg; SODIUM 46mg; CALC 8mg
150 C O O K I N G L I G H T D E C E M B E R 2 0 1 6
FRESH GINGERBREAD SQUARES
Active: 10 min. Total: 1 hr. 20 min.
Teff flour is a soft, almost-fluffy whole-grain flour with an intense nuttiness that makes it excellent for baking. But the beauty of fresh gingerbread is finding the perfect texture—delicate yet dense—so we add a bit of hearty whole-wheat flour to give this treat a heftier, more winter-worthy base. Stout beer adds a pleasantly earthy bitterness that complements the molasses, fresh ginger, and cinnamon; any frothy leftovers will pair nicely with a still-warm baked square. If you don’t have any stout on hand, simply use 1⁄4 cup additional buttermilk instead. 4 oz. whole-wheat flour (about 1 cup) 2.38 oz. teff flour (about 1⁄ 2 cup) 1 tsp. ground cinnamon 3⁄ 4 tsp. baking soda 1⁄ 8 tsp. kosher salt 1⁄ 2 cup low-fat buttermilk 1⁄ 2 cup molasses 1⁄ 3 cup canola oil 1⁄ 4 cup oatmeal stout beer (such as Samuel Smith) 1⁄ 4 cup granulated sugar 2 Tbsp. grated peeled fresh ginger 1 large egg Cooking spray 1 Tbsp. powdered sugar
1. Preheat oven to 350°F. 2. Weigh or lightly spoon
flours into dry measuring cups; level with a knife. Whisk together flours, cinnamon, baking soda, and salt in a large bowl. Whisk together buttermilk, molasses, oil, beer, granulated sugar, ginger, and egg in a medium bowl; add to flour mixture, whisking just until blended. 3. Pour batter into an 8-inch square glass or ceramic baking dish coated with cooking spray. Bake 25 minutes or until a wooden pick inserted in center comes out clean. Cool 45 minutes in pan on a wire rack. Sprinkle gingerbread with powdered sugar; cut into 12 squares. SERVES 12 (serving size: 1 square) CALORIES 178; FAT 7.2g (sat 0.7g, mono 4.2g, poly 2g); PROTEIN 3g; CARB 27g; FIBER 2g; SUGARS 15g (est. added sugars 15g); CHOL 16mg; IRON 1mg; SODIUM 130mg; CALC 56mg
“
Bella is a part of my family, I believe her happiness and health come before anything else.
”
— CHANTEL CIPOLLA,
Natural Balance® believer
© Natural Balance Pet Foods, Inc.
& her Alaskan Klee Kai, Bella.
That’s why Chantel chooses the simple formulas of Natural Balance® Limited Ingredient Diets for Bella’s sensitive stomach. Find us in your local pet store or visit NaturalBalanceInc.com Real Pet Parent paid for real opinions
HOLIDAY SURVIVAL GUIDE
1. To prepare cake, preheat
CHOCOLATE YULE LOG Active: 25 min. Total: 1 hr. 50 min.
We’ve managed to transform naughty into nice with this rich dark-chocolate sponge cake filled with a delicate, yogurt-lightened whipped cream. We cut the amount of sugar in half, letting the intensity of the chocolate in the sponge cake shine—go ahead and splurge on a higher-quality bar. Cake: Baking spray with flour 2 Tbsp. strong brewed coffee 3 oz. bittersweet or semisweet chocolate, chopped 1 oz. whole-wheat pastry flour (about 1⁄4 cup) 1⁄ 4 tsp. salt 6 Tbsp. unsweetened dark cocoa (such as Hershey’s Special Dark), divided 5 large eggs, separated 1⁄ 2 tsp. vanilla extract 3 Tbsp. granulated sugar, divided 1⁄ 8 tsp. cream of tartar Filling: 2⁄ 3 cup plain 2% reduced-fat Greek yogurt 7 Tbsp. heavy cream 1 tsp. vanilla extract 1⁄ 2 cup powdered sugar
oven to 400°F. Lightly coat a 10- x 15-inch rimmed baking sheet with baking spray. Line bottom of pan with parchment paper. Coat paper with baking spray. 2. Microwave coffee and chocolate in a microwavesafe bowl at HIGH 30 to 45 seconds, stirring every 15 seconds, until smooth. Let stand 10 minutes. 3. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Whisk together flour, salt, and 14⁄ cup cocoa in a small bowl. Beat egg yolks, 1⁄ 2 teaspoon vanilla, and 2 tablespoons granulated sugar in a large bowl with a mixer on medium-high speed until very thick and pale yellow, about 6 minutes. Gently fold coffee mixture into egg yolk mixture until almost combined but still streaky. 4. Using clean, dry beaters, beat egg whites and cream of tartar in a medium bowl with mixer on medium speed until foamy. Increase speed to high, and beat until soft peaks form, about 1 minute. Add remaining 1 tablespoon granulated sugar, and beat just until stiff peaks form, 1 to 2 minutes. (Do not overbeat.) Stir one-fourth of egg white mixture into yolk mixture; gently fold in remaining egg white mixture until almost combined but still streaky. Sift half of flour mixture over egg mixture; gently fold until dry ingredients are just moistened, and repeat with
152 C O O K I N G L I G H T D E C E M B E R 2 0 1 6
remaining half of flour mixture. Pour batter evenly into prepared pan, and gently spread to edges, taking care not to deflate batter. 5. Bake 8 minutes or until cake springs back when lightly touched in the center. Sprinkle a clean dish towel with remaining 2 tablespoons cocoa. Run an offset spatula or knife around sides of pan to loosen cake; immediately invert onto prepared towel. Starting at 1 short side, gently roll up parchment, warm cake, and towel together. Cool completely on wire rack, about 45 minutes. 6. To prepare filling, beat yogurt, cream, and 1 teaspoon vanilla with a mixer on medium speed until thickened, about 1 minute. Add powdered sugar; increase speed to mediumhigh, and beat until stiff peaks form, 1 to 2 minutes. 7. To assemble cake, gently unroll cake; peel off and discard parchment, and remove towel. (Cake may crack slightly as you unroll.) Spread filling over cake, leaving a 1-inch border around edges. Starting at short side, reroll cake; place, seam side down, on a platter. Cover and chill 30 minutes. Cut cake into 10 slices. SERVES 10 (serving size: 1 slice) CALORIES 182; FAT 10.1g (sat 5.4g, mono 2g, poly 0.6g); PROTEIN 6g; CARB 20g; FIBER 2g; SUGARS 14g (est. added sugars 13g); CHOL 108mg; IRON 2mg; SODIUM 142mg; CALC 37mg
SECRET WEAPONS FOR A HEALTHIER HOLIDAY BAKING SEASON GREEK YOGURT This creamy proteinand probiotic-packed ingredient is a great way to lighten dense, butterfilled frostings, stretch whipped cream, and thicken sugar-based icings for a fraction of the calories. NATURAL SPRINKLES, SANDING SUGARS & FOOD COLORINGS Keep artificial colors out of your food with naturally dyed decorating supplies. They’re colored with dyes derived from edible plants such as beets, red cabbage, spinach, and turmeric. India Tree, King Arthur Flour, Color Garden, and the Natural Candy Store all offer wide selections. BEETS These vibrant-red root vegetables blend into a luscious, creamy ribbon that naturally sweetens and colors the batter in our red velvet cupcakes, allowing us to use less sugar while eliminating the need for artificial dye. STENCILS These allow for elegant dustings of powdered sugar over baked goods. The stencil gives you the ability to use less sugar than the generous blanket of frosting that often coats holiday goodies. Cut your own snowflakes and snowmen out of parchment paper, or purchase precut stencils from craft stores, Etsy, or amazon.com.
Prep Time: 25 min. | Total Time: 6 hours 30 min. (incl. refrigerating) | Makes: 16 servings
WHAT YOU NEED 24 square shortbread cookies, finely crushed (about 1-3/4 cups) 2 Tbsp. butter, melted 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 1 cup sugar, divided 2 tsp. vanilla 1 pkg. (4 oz.) BAKER’S White Chocolate, melted 4 eggs 1 tsp. cornstarch 1 Tbsp. zest and 1/2 cup juice from 2 large oranges, divided 1-1/2 cups fresh cranberries
MAKE IT HEAT oven to 325ºF. COMBINE cookie crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min. BEAT cream cheese, 3/4 cup sugar and vanilla in large bowl with mixer until blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each until just blended. Pour over crust. BAKE 1 hour to 1 hour 5 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. MEANWHILE, mix cornstarch and 1 Tbsp. orange juice until blended. Bring cranberries, remaining orange juice and remaining sugar to boil in saucepan on medium-high heat; simmer on low heat 6 min. or until cranberries are softened, stirring frequently. Stir in cornstarch mixture; bring to boil, stirring constantly. Cook and stir 1 min. or until thickened. Remove from heat. Stir in orange zest. Cool. Refrigerate until ready to use. SPOON cranberry glaze over cheesecake just before serving.
© 2016 Kraft Foods
HOLIDAY SURVIVAL GUIDE
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Buffalo-brisket sliders with sauce Recipe p. 160
A TOUCH OF ELEGANCE AND WHIMSY ELEVATES EVERYDAY MUNCHIES TO PAIR PERFECTLY WITH BUDGET- FRIENDLY SPARKLERS. R E C I P E S BY DARCY L E N Z
P H OTO GR A P H Y BY GR EG D U P R EE
HOLIDAY SURVIVAL GUIDE
GOAT CHEESE QUESO DIP WITH VEGETABLE CHIPS
Active: 12 min. Total: 12 min.
This warm, tangy twist on fundido is perfect with sparkling wine; the bubbles help cut through the richness. We pair with veggie chips, but you can also serve with crudités for a fresher take. 1 (15.5-oz.) can unsalted cannellini beans, rinsed and drained 3 oz. goat cheese, crumbled (about 3⁄4 cup) 1⁄ 4 cup light sour cream 2 tsp. fresh lemon juice 1 1⁄2 tsp. canola oil 3⁄ 4 cup finely chopped trimmed leek 1 Tbsp. all-purpose flour 1⁄ 2 cup unsalted chicken stock 1⁄ 2 tsp. kosher salt 1⁄ 2 tsp. black pepper 1 Tbsp. chopped fresh chives 5 oz. vegetable chips or taro chips
lemon juice in a food processor; process until completely smooth. 2. Heat oil in a medium saucepan over medium. Add leek; cook until softened, 5 to 7 minutes. Add flour; cook, stirring constantly, 1 minute. Add stock; cook, stirring constantly, until thickened slightly, 1 to 2 minutes. Reduce heat to medium-low. Add bean mixture; cook, whisking constantly, until heated through, 1 to 2 minutes. Remove from heat; stir in salt and pepper. Transfer to a serving bowl. Sprinkle with chives; serve immediately with vegetable chips. SERVES 10 (serving size: about 3 Tbsp. dip and 6 chips) CALORIES 136; FAT 6.7g (sat 1.9g, mono 2.7g, poly 1g); PROTEIN 5g; CARB 15g; FIBER 3g; SUGARS 2g (est. added sugars 0g); CHOL 6mg; IRON 1mg; SODIUM 189mg; CALC 48mg
CHOOSE FROM THESE BUBBLES TO TAKE YOUR CELEBRATION OVER THE TOP.
CAVA
PROSECCO
SPARKLING WINE
CHAMPAGNE
Produced in Spain the same way Champagne is made, this is a versatile wine that’s great with seafood and beef. Our pick: Jaume Serra Cristalino Brut, $10
This delicate sparkler can go a little sweet, so try to taste before purchasing. It pairs well with veggies and cured meat. Our pick: Carpenè Malvolti Extra Dry, $20
The range is huge, and quality varies greatly, so head off to a few wine shop tastings to find your favorites. Our pick: Santa Margherita Brut Rosé, $26
Produced in one region of France, this bubbly takes years to create; the flavors are worth the wait (and the price). Our pick: Nicolas Feuillatte Brut Reserve, $38
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F O O D S T Y L I N G : K AT E LY N H A R D W I C K ; P R O P S T Y L I N G : T H O M D R I V E R . P H O T O G R A P H Y ( B O T T L E S ) : A L I S O N M I K S C H
1. Place beans, cheese, sour cream, and
HOLIDAY SURVIVAL GUIDE
LOBSTER NACHOS
Active: 20 min. Total: 20 min.
You’ll love our highfalutin nacho iteration laden with sweet lobster meat, avocado, a rich yet amazingly low-fat cheese sauce, and a heap of crunchy, piquant tomato-radish salad on top that takes this dish to a completely new level. Between the crunch and saltiness of the chips and the richness of the seafood and cheese sauce, these nachos are just right for a glass of bubbly. This recipe is geared for a main-dish serving; for party snacks, it’ll serve 12 or more. 1⁄ 2 1⁄ 2 1⁄ 4 1 1⁄2
If you don’t have access to cooked lobster meat, you can sub jumbo lump crabmeat. Or for a more budget-friendly choice, go with steamed shrimp.
1 1 1⁄2 1⁄ 2 6 1⁄2 1 1 1⁄ 4 12 12 1
cup diced tomato cup very thinly sliced radishes cup finely chopped red onion Tbsp. extra-virgin olive oil Tbsp. fresh lime juice tsp. red wine vinegar cup chopped fresh cilantro, divided oz. pepper-Jack cheese, grated (about 1 3⁄4 cups) Tbsp. cornstarch cup evaporated low-fat milk tsp. kosher salt oz. corn tortilla chips oz. cooked Maine lobster meat, roughly chopped ripe avocado, diced
1. Toss together tomato, radishes, onion,
oil, lime juice, vinegar, and 14⁄ cup of the cilantro in a bowl. 2. Place cheese in a medium saucepan. Sprinkle with cornstarch; toss to combine. Add evaporated milk. Cook over medium-low, whisking often, until cheese melts and mixture thickens, 4 to 8 minutes. Whisk in salt. 3. Arrange chips in a single layer on a large serving platter. Drain tomato mixture; discard liquid. Top chips evenly with drained tomato mixture, lobster, and avocado. Drizzle evenly with cheese sauce. Sprinkle with remaining 14⁄ cup cilantro. SERVES 8 (serving size: about 1 1⁄2 cups) CALORIES 417; FAT 22.1g (sat 6g, mono 5.9g, poly 5.2g); PROTEIN 19g; CARB 37g; FIBER 4g; SUGARS 4g (est. added sugars 0g); CHOL 60mg; IRON 1mg; SODIUM 542mg; CALC 286mg
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HOLIDAY SURVIVAL GUIDE
Active: 40 min. Total: 40 min.
Buffalo has a sweet, rich taste and is a low-fat, nutrient-dense meat. We mix in flavorful brisket to maximize meaty juiciness. Pressing each patty once it hits the hot pan develops a great savory crust. 1⁄ 4 1⁄ 1 2 1 1⁄2 1 1⁄2 3⁄ 4 1⁄ 8 1 1⁄2
The special sauce gets heat and sweetness from red pepper jelly; a briny edge from dill pickle relish; and a little lemon, onion, and garlic to balance it all out.
cup canola mayonnaise Tbsp. red pepper jelly tsp. dill pickle relish tsp. grated white onion tsp. fresh lemon juice tsp. garlic powder tsp. kosher salt, divided
16 oz. ground buffalo 8 oz. ground beef brisket 1 Tbsp. Worcestershire sauce 1⁄ 2 tsp. black pepper Cooking spray 2 tsp. olive oil, divided 2 (4-oz.) heads radicchio, each cut into 4 wedges 1 tsp. red wine vinegar 16 (1 1⁄4-oz.) whole-wheat slider buns, lightly toasted 1. Whisk together mayonnaise, jelly,
relish, onion, lemon juice, garlic powder, and 14⁄ teaspoon salt. 2. Using your hands, gently mix buffalo, brisket, and Worcestershire sauce in a medium bowl just until combined. Gently divide mixture into 16 portions. Sprinkle evenly with black pepper and 1 teaspoon salt. 3. Heat a large cast-iron skillet over high. Coat hot pan with cooking spray. Add 8 meat portions to pan. Using a flat heatproof spatula, press each portion into a 4-inch patty (it’s OK if the edges are a little craggy). Cook until burger edges are very crispy and patties are cooked through, 3 to 4 minutes per side. Transfer to a plate; cover loosely with aluminum foil to keep warm. Repeat procedure with remaining 8 meat portions. 4. Wipe skillet with a paper towel. Add 1 teaspoon oil to pan; heat over medium-high. Add radicchio; cook until lightly charred and crisp-tender, 2 to 3 minutes per side. Transfer to a cutting board, and roughly chop. Toss together radicchio, vinegar, remaining 1 teaspoon oil, and remaining 14⁄ teaspoon salt in a bowl. 5. Spread about 1 teaspoon mayonnaise mixture on bottom halves of buns. Top evenly with meat patties and radicchio. Cover with top halves of buns. SERVES 8 (serving size: 2 sliders) CALORIES 416; FAT 18.7g (sat 4.9g, mono 6.9g, poly 3.3g); PROTEIN 27g; CARB 38g; FIBER 2g; SUGARS 7g (est. added sugars 7g); CHOL 52mg; IRON 2mg; SODIUM 778mg; CALC 97mg
160 C O O K I N G L I G H T D E C E M B E R 2 0 1 6
FOOD STYLING: CHELSEA ZIMMER
BUFFALO-BRISKET SLIDERS WITH SPECIAL SAUCE
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SECRETS, TIPS & RECIPES
P H O T O G R A P H Y: H E C T O R M A N U E L S A N C H E Z ; F O O D S T Y L I N G : K A R E N R A N K I N ; P R O P S T Y L I N G : K AY E . C L A R K E
from America’s Healthy-Cooking Experts
Cooking Light
kitchen confıdentıal H O W -T O
CARAMELIZE SUGAR
Cooking sugar until it melts and becomes a rich amber color creates complex flavors and aromas ranging from nutty and toasty to fruity and mildly bitter. When cooled, the liquefied sugar hardens into a glasslike solid candy. D E C E M B E R 2 0 1 6 C O O K I N G L I G H T 163
KITCHEN CONFIDENTIAL CANDYMAKING STEPS
For perfectly beautiful almond brittle, follow our step-by-step guide. EVERYTHING BRITTLE 1
2
Active: 25 min. Total: 1 hr. 30 min.
Cooking spray 1 cup sliced almonds, toasted 1⁄ 3 2 tsp. toasted white sesame seeds, divided 1 1⁄2 tsp. black sesame seeds 1 1⁄2 tsp. poppy seeds, divided 3⁄ 4 tsp. kosher salt, divided 1 1⁄2 cups granulated sugar 1⁄ 4 cup water 1 Tbsp. fresh lemon juice 1. Line a jelly-roll pan with 3
1
Combine sugar, water, and lemon juice in a heavy saucepan over medium-high. Adding a little water (as opposed to melting dry sugar) gives the sugar time to develop caramel flavors and facilitates even browning. Brush sides of pan with a wet pastry brush to release any sugar crystals that might cling to the pan; this prevents a chain reaction of more crystals re-forming. Acidic lemon juice also inhibits crystallization.
4
2
Boil, without stirring, until amber-colored and a candy thermometer registers 310°F. After it gets to 300°F, sugar has reached the stage at which it will form into hard candy once cooled. As it continues to cook to 310°F, the sugar caramelizes and develops rich flavors. The sugar does continue to brown in the hot pan after coming off the heat, so pour it quickly onto the nuts.
164 C O O K I N G L I G H T D E C E M B E R 2 0 1 6
3
Have a jelly-roll pan ready, lined with parchment paper coated with cooking spray and sprinkled evenly with nuts and seeds. When the melted sugar cools and hardens, it will adhere to most surfaces—but it does release easily from parchment paper. Oil (from cooking spray) adds another layer of nonstick protection, both on the parchment paper and on the spatula used for spreading the caramelized sugar.
4
Work quickly to spread sugar syrup into a thin layer over the nuts and seeds. Cool completely (about 1 hour), and break brittle into pieces. The brittle is susceptible to moisture, which can make it tacky, so wrap it up in parchment paper and pack into an airtight container. If sharing as a gift, add a note to the recipient to store the container in a cool, dry place for up to one week.
parchment paper; coat with cooking spray. Sprinkle nuts, 1 tablespoon white sesame seeds, black sesame seeds, 1 teaspoon poppy seeds, and 1⁄ 4 teaspoon salt over pan. 2. Using a stainless steel spoon, gently stir together sugar, 14⁄ cup water, and juice in a medium saucepan over medium-high; brush sides of pan with a wet brush to release any sugar crystals. 3. Bring to a boil. Reduce heat to medium; cook, without stirring, until mixture is amber-colored and a candy thermometer registers 310°F. Pour onto prepared pan, spreading evenly with an offset metal spatula coated with cooking spray. Sprinkle with 1⁄2 teaspoon each white sesame seeds, poppy seeds, and salt. Cool completely; break into pieces. SERVES 15 (serving size: 1 oz.) CALORIES 120; FAT 3.6g (sat 0.3g, mono 2.1g, poly 1g); PROTEIN 2g; CARB 22g; FIBER 1g; SUGARS 20g (est. added sugars 20g); CHOL 0mg; IRON 0mg; SODIUM 97mg; CALC 22mg
Friend in town, dinner in fridge, kids at practice. Happiest hour. $
#
% " ! $
Kale Yeah Although some varieties are available year-round, cooler months are the best time to enjoy the leafy winter green at its sweetest, most flavorful peak.
MARKET SMARTS
Red Kale
CAVIAR CLASS
Hearty, with a mildly sweet, nutty flavor and purple-red stems. Sauté or braise to cook the somewhat tough leaves.
Baby Kale Young leaves have a mild flavor and are tender enough to eat raw, yet hearty enough to stand up to a quick stir-fry or sauté. Stems are soft and don’t need to be trimmed.
Small, jet-black eggs with exquisite buttery (not fishy) flavor ($85/oz.; californiacaviar.com)
Leaves have a peppery, cabbage-forward flavor. Great in braises and soups.
Sweet, cabbage-like leaves are tasty raw in salads or lightly cooked. Stems tend to be bitter. PADDLEFISH CAVIAR
Small, gray-black eggs; briny, slightly mineral flavor ($44/oz.; californiacaviar.com)
SALMON ROE
Curly Kale
Lacinato Kale Also called dinosaur or Tuscan kale. Tender leaves have a mild, earthy flavor and are delicious raw, wilted, or sautéed.
166 C O O K I N G L I G H T D E C E M B E R 2 0 1 6
The most common variety, with a lightly bitter flavor. The stem is woody, so strip and use just the leaves.
Large, salty eggs with a beautiful translucent quality ($8/oz.; gourmetfoodstore.com)
MASAGO
Tiny, subtly flavored eggs from capelin (a type of smelt); sometimes called smelt roe ($5/oz.; gourmetfoodstore.com)
P H O T O G R A P H Y: A L I S O N M I K S C H ; F O O D S T Y L I N G : A N N TAY L O R P I T T M A N . K A L E F R O M M E L I S S A’ S P R O D U C E
CLASSIC AMERICAN WHITE STURGEON CAVIAR
White Flowering Kale Purple Flowering Kale
We love the touch of elegance that caviar adds to our mini Hasselback potatoes (page 170). Depending on what kind you choose, it can be affordable or break the bank. Make note of the origin to be sure you aren’t buying caviar or roe from endangered fishing areas or species. Store opened caviar on ice, and use within one to two days. Metal utensils impart a tinny flavor, so use wood, bone, or even plastic to serve or eat.
Two Great Whole-Grain Flours Teff flour is fantastic in baked goods. The powdery flour brings deep, molasses-like flavor to the gingerbread on page 150, and because it becomes a little gelatinous when mixed with wet ingredients, it’s a secret weapon for locking in moisture when baking. Rye flour, used to make the cream cheese dough for the Bourbon-Pecan Tassies on page 144, has less gluten than traditional wheat flours, making it easy to work with. Its full, earthy flavor complements the nuttiness of the dessert.
T H E C L W AY
DREDGE MEAT FOR STIR-FRY
Lightly coating sliced or cubed meat in cornstarch or flour (see our Mongolian beef recipe on page 40) before high-heat cooking, such as stir-frying, insulates the small pieces to help keep them juicy and tender. The coating also quickly browns and forms a flavorful, toasted crust. The starchy coating then acts as a thickener, lending body once any liquid is added to create a sauce.
A FEW RULES OF THUMB
Lightly pat meat dry before dredging so flour or cornstarch doesn’t become gummy. Dredge just enough to lightly coat meat, shaking off excess. Too much coating will fall off and end up burning. Discard any excess flour or cornstarch that came in contact with the raw meat.
KEY
QUICK & EASY ● GLUTEN FREE* ● KID FRIENDLY ● MAKE AHEAD ● FREEZABLE ● VEGETARIAN ●
*Read labels carefully; gluten hides in unexpected places.
BEVERAGES ●●
p. 138 ●●● ●● ●●●●
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Foolproof Cheese Fondue p. 88 Glazed Cocktail Meatballs p. 120 Goat Cheese Queso Dip with Vegetable Chips p. 156 Hasseltots with Crème Fraîche and Caviar
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Bourbon-Pecan Tassies p. 144 Chocolate Yule Log p. 152
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Everything Brittle p. 164 Fresh Gingerbread Squares p. 150 Iced Whole-Wheat Sugar Cookies p. 150 Mini Raspberry Cheesecakes p. 148 Pfefferneusse p. 104 Red Velvet Beet Cupcakes p. 146
MAIN DISHES
Sesame-Soy Nut and Pretzel Mix p. 126
BEEF ●●●
Whole-grain flours perfect the flavor and texture of Fresh Gingerbread Squares. p. 150
Baked Marzipan Donuts p. 136 Cinnamon-Orange Pinwheels p. 75
DESSERTS
p. 170 ●●●●●
Peppermint Mocha Latte p. 21 Port of Call Punch p. 14 Spiked Hot Chocolate p. 138
BREADS
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APPETIZERS
Harissa Bloody Marys
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Forager’s Pie p. 68 Mongolian Beef and Vegetables p. 40 Perfect Beef Tenderloin p. 112
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Smoked Beef Tenderloin p. 113 Steak Diane p. 32
POULTRY ● ●● ● ●●●
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Gift-Wrapped SesameSoy Tilapia p. 60 Lobster Nachos p. 158 Mustard-Glazed Salmon with Horseradish Mashed Potatoes p. 68 Sea Bass with Citrus Salsa p. 46 PORK
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168 C O O K I N G L I G H T D E C E M B E R 2 0 1 6
Spinach, Bacon, and Gruyère Breakfast Strata p. 100
Buttermilk Potato, Chicken, and Cheddar Casserole p. 72 Cheesy Chicken Cutlets with Ham and Jam p. 51 Grilled Chicken Breasts with Satay Sauce p. 38 One-Pot Chicken with Farro p. 124 VEGETARIAN
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Mushroom Bolognese Over Spaghetti Squash p. 28
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Rosemary-Citrus Parfaits p. 132
MISCELLANEOUS ●●
Shortcut Risotto with Brussels Sprouts p. 46
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Creamy Lemon Orzo with Peas and Shrimp
STAFF RAVE
Our Highest-Rated Recipe from This Issue ONE-POT CHICKEN WITH FARRO p. 124
“This one-dish meal is perfect for surviving the holidays. I love the pop of color, too.” —MARK DRISKILL RECIPE DEVELOPER
Check out all of our staff faves in red.
PASTA p. 34 ●●
Creamy Linguine with Peas, Carrots, and Prosciutto p. 51
SALADS ●●● ●●● ●●●● ●●● ●●●● ●● ●●
FISH & SHELLFISH ●●
Breakfast Hot Dish p. 138
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Arugula and Golden Beet Salad p. 28 Beet Salad with Bacon and Onion p. 52 Beet Salad with White Beans and Orange p. 52 Blood Orange and Radicchio Salad p. 116 Buttered Beet and Carrot Sauté p. 52 Cucumber, Carrot, and Orange Salad p. 38 Kale and Pomegranate Salad p. 132 Speedy Beet and Bean Salad with Herb Vinaigrette p. 52
SAUCES ●● ●●●●● ●●● ● ●●● ●●●●
SIDES ●●●● ●● ●● ●●● ●●●● ●● ●●●● ●●●● ●● ●●
SANDWICHES
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Buffalo-Brisket Sliders with Special Sauce
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p. 160
Board Dressing p. 112 Classic Horseradish Cream Sauce p. 113 Maple-Onion Jam p. 58 Sherry-Pear Butter p. 54 Vegan Gravy p. 54
Beet Latkes p. 115 Caramelized Baby Carrots p. 34 Caramelized Sherry Onions p. 54 Cheesy Cauliflower Latkes p. 115 Creamed Winter Greens p. 117 Curried Carrot Latkes p. 115 Potato Latkes p. 115 Sautéed Haricots Verts with Red Bell Pepper and Lemon p. 32 Sesame Soba Noodles p. 40
Sweet Potato Gratin p. 8
SOUPS & STEWS ●●●
Slow Cooker Beef Daube p. 118
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.
december recipe index
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TRY THIS:
Caviar Hasseltots
More wow ideas at cookinglight.com/wow
HASSELTOTS WITH CRÈME FRAÎCHE AND CAVIAR Active: 20 min. Total: 1 hr. 20 min.
This two-bite, no-forkrequired appetizer is perfect for parties where guests will be juggling drinks and nibbles. Choose a sustainable, budgetfriendly roe; see page 166 for more information on our suggestions. In a pinch, sour cream can stand in for the crème fraîche.
16 small Dutch Yellow potatoes or other small, thin-skinned potatoes (about 18 oz.) 2 Tbsp. olive oil, divided 1⁄ 2 tsp. fine sea salt 8 tsp. crème fraîche 2 tsp. black caviar (such as lumpfish or paddlefish roe) 2 tsp. red caviar (such as trout roe, masago, or tobiko) 1. Preheat oven to 425°F.
browned, 25 to 30 minutes. Sprinkle evenly with salt. Cool slightly, about 5 minutes. (If potatoes are too hot, the crème fraîche will melt when applied.) 3. Top each potato with 1 ⁄2 teaspoon crème fraîche and 1⁄ 4 teaspoon caviar, alternating black and red caviar for effect, if desired. SERVES 8 (serving size: 2 tots) CALORIES 106; FAT 5.6g (sat 1.7g, mono 2.6g, poly 0.6g); PROTEIN 2g; CARB 11g; FIBER 1g; SUGARS 0g (est. added sugars 0g); CHOL 20mg; IRON 1mg; SODIUM 190mg; CALC 7mg
—Recipe by Ann Taylor Pittman
P H O T O G R A P H Y: H E C T O R M A N U E L S A N C H E Z ; F O O D S T Y L I N G : K A R E N R A N K I N ; P R O P S T Y L I N G : K AY E . C L A R K E
Starting at 1 end, slice each potato crosswise in 1 ⁄10-inch intervals, cutting most, but not all, of the way through
each potato. Place potatoes in a bowl. Drizzle with 2 teaspoons olive oil; toss gently to coat. Arrange potatoes on an aluminum foil–lined baking sheet. Bake in preheated oven until potato slices begin to fan open, about 20 minutes. 2. Remove baking sheet from oven, leaving oven on. Gently pry apart potato slices to fan them open more. Brush remaining 4 teaspoons oil over tops of potatoes, making sure to get oil in between slices. Bake until tender and lightly
170 C O O K I N G L I G H T D E C E M B E R 2 0 1 6
Fisher® recipe nuts have No Preservatives.
Just out of their shells, so you can come out of yours.
©2016 John B. Sanfilippo & Son, Inc. Fisher® is a registered trademark of John B. Sanfilippo & Son, Inc. Live Life Unshelled™ is a trademark of John B. Sanfilippo & Son, Inc.
For the Black Forest Walnut Trifle recipe and more, visit fishernuts.com
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