Tuesday, April 02 2019
Easter gifts are pretty much a one time usable thing unless they're full of chocolate and candy because after that all the Easter dresses and wicker baskets, not to mention the Easter chickens and Easter bunny effigies are stored away and highly unlikely to be used again because next year, the whole spring season coupled with this holiday is likely to make you want to buy new stuff. A lot of people are likely to make an extended effort for Easter because although the holiday doesn't enjoy the same level of popularity as Christmas does, it's still one of those few holidays when families are highly likely to get together. the situation is somewhat dampened by the fact that that there are not nearly as many Easter gifts on sale as there are at Christmas time. While stores put out a huge variety of things for Christmas, there are not nearly as many Easter gifts and Easter decorations on sale and the Easter parties are often neglected.
You can find Easter decorations but you'd be hard put to find a decent Easter gift to take with you if you're invited to Easter dinner at someone's home. There is usually the traditional Easter basket full of chocolate eggs and jelly beans but after people hit a certain age mark none of those things seem like an appropriate gift to exchange between adults.
It's precisely this reason that food is such a gift item on Easter. There's something about Easter eggs boiled and decorated at home or simply chocolate and store bought, you know will be received warmly or at the very least they're something that you can't go wrong with. While few stores are likely to expand their range of items and merchandise for the Easter holiday and as ever Easter holiday shoppers will have to use bunny stickers to give most things an Easter look, there is still hope because a little effort in our Easter shopping can help us find all sorts of really great ideas for Easter that can be incorporated in different aspects of the holiday. Although companies are slow when it comes to Easter gifts, they're still evolving and things like Easter lights directly pluggable in your USB port are there for your tech crazed teen.
However if you're looking for Easter gifts for kids or your mom or the hostess of the Easter hunt your kids will be going to a better option for Easter gifts could be fruit. While fruit alone is a great way to celebrate spring and Easter, there are many options in fruit available like fruit bouquets that can be found in Easter themes. Fruit baskets and fruit bouquets are available in a large variety for practically all occasions and can be found easily on line.
There's no denying that all mothers will be highly likely to buy a special spring or Easter outfit for their kids but there is also no denying the fact that chocolate eggs and stuffed Easter bunnies don't make Easter gifts that are appropriate to give your mother or your neighbor or best friend which is why people search for better options and many find them.
Tuesday, February 05 2019
These fuss-free soup deliveries are filled with good-for-you veggies, fresh fish, hearty beef, and more. Nothing beats the winter chill like a steaming bowl of soup or beef stew. And don't stress if you're short on time—we have plenty of quick soup recipes that will help you get dinner on the table fast.
2 - cups sliced fresh mushrooms
1/4 - cup vegetable oil
3 - cups thinly sliced onions
10 - ounces beef sirloin, trimmed and cut into very thin strips
Salt and black pepper
2 - 32 ounce boxes reduced-sodium beef broth
1/3 - cup dry white wine (optional)
1 - tablespoon Worcestershire sauce
1/4 - teaspoon freshly ground black pepper
4 - ounces very wide homestyle egg noodles, broken if long
6 - slices French bread, toasted (optional)
3/4 - cup shredded Swiss, Gruyere, or Jarlsberg cheese (3 ounces) (optional)
In a 5- to 6-quart Dutch oven or pot cook mushrooms in 1 tablespoon oil over medium-high heat until softened. Add onion and an additional 1 tablespoon oil; cook and stir over medium heat until mushrooms and onions are lightly browned. Reduce heat to low. Cook, covered, 10 minutes or until soft and golden, stirring if necessary. Remove from pan.
Sprinkle beef strips with salt and pepper. Heat remaining 2 tablespoons oil in Dutch oven over medium-high heat. Add beef; cook and stir until browned. Remove beef from pan; set aside. Stir in beef broth, wine (if using), Worcestershire sauce, and freshly ground black pepper. Bring to boiling; add noodles and onion mixture. Cook noodles, uncovered, according to package instructions, return meat to Dutch oven the last 3 minutes of cooking.
Meanwhile, if desired, preheat broiler. Arrange toasted bread on a baking sheet and sprinkle with cheese. Broil 3 to 4 inches from the heat for 1 minute or until cheese melts and turns light brown. Top each serving with a toasted bread slice.
NUTRITION FACTS (Beefy French Onion Noodle Soup)
Per serving: 275 kcal , 12 g fat (2 g sat. fat , 6 g polyunsaturated fat , 3 g monounsaturated fat ), 44 mg chol. , 664 mg sodium , 24 g carb. , 2 g fiber , 6 g sugar , 18 g pro.
Monday, December 10 2018
This ham is glazed with a delicious mixture of brown sugar, cola, and whiskey. It's guaranteed to be the star of any dinner table.
1 - 8 - 6 pounds cooked ham, rump half
1 - cup packed dark brown sugar
1 - cup cola
1 - tablespoon dry mustard
1 - tables - oon cider vinegar
1/2 - teaspoon ground black pepper
1/4 - cup bourbon whiskey
Lemon slices (optional)
Fresh sage (optional)
Preheat oven to 325 degrees F. Place ham on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into center of ham. The thermometer should not touch bone.
Bake for 1-1/2 to 2-1/4 hours or until thermometer registers 140 degrees F.
Meanwhile, for glaze, in a medium saucepan combine brown sugar, cola, dry mustard, vinegar, and pepper. Bring to boiling, stirring to dissolve brown sugar. Reduce heat. Simmer, uncovered, about 20 minutes or until reduced to about 3/4 cup. Remove from heat; stir in whiskey.
Brush ham with some of the glaze during the last 20 minutes of baking. If desired, garnish with lemon slices and sage. Serve with the remaining glaze.
FROM THE TEST KITCHEN
Low on brown sugar? Use 1/2 cup honey and 1/2 cup maple syrup instead. In favor of warm spice flavor? When simmering the glaze, add 2 inches stick cinnamon, 4 whole cloves, and 4 whole allspice; discard spices before glazing. For a nonalcohol version, substitute an equal amount of orange juice or apple juice for the whiskey.
NUTRITION FACTS (Brown Sugar- and Whiskey- Glazed Ham)
Per serving: 265 kcal , 11 g fat (4 g sat. fat , 2 g polyunsaturated fat , 5 g monounsaturated fat ), 73 mg chol. , 860 mg sodium , 13 g carb. , 0 g fiber , 13 g sugar , 26 g pro.
Thursday, March 22 2018
Carrot cake is moist, tender, and bursting with sweet and spicy flavors. Here we offer our favorite classic carrot cake recipe, plus 17 ways to put a fresh spin on the popular easter dessert.
4 - eggs
3/4 - cup butter
2 1/2 - cups all-purpose flour
1 - tablespoon baking powder
1 - tablespoon finely shredded lemon peel
1/2 - teaspoon salt
1 - pound carrots, cut up
1 - cup pecans, toasted
1 1/2- cups sugar
1/2 - 8 ounce pkg. cream cheese
1 - 8 ounce can crushed pineapple (juice pack), drained
1 - Recipe Cream Cheese Frosting
Fresh pineapple slices, drained
Allow eggs, butter, and cream cheese to stand at room temperature for 30 minutes. Meanwhile, grease the bottoms and 1 inch up the sides of two 8x4x2-inch loaf pans. Set pans aside.
Preheat oven to 350 degrees F. In large bowl stir together flour, baking powder, lemon peel, and salt; set aside.
In a food processor bowl* process carrots with on-off turns until finely chopped. Add pecans and 12 cup of sugar; process until pecans are finely chopped.
In extra-large mixing bowl beat butter and cream cheese for 30 seconds; beat in remaining 1 cup sugar until fluffy. Beat in eggs, one at a time, until combined. Stir carrot mixture and drained crushed pineapple into sugar-butter mixture until combined. Stir in flour mixture. Divide batter evenly among prepared pans.
Bake for 50 to 55 minutes or until a wooden toothpick inserted near centers comes out clean. Cool loaves in pan on wire rack 10 minutes. Remove from pans; cool completely.
Frost with Cream Cheese Frosting. Serve immediately or cover and store in refrigerator up to 3 days. Just before serving top with pineapple rings. Makes 2 loaves (20 1-slice servings).
FROM THE TEST KITCHEN
If you do not have a food processor, finely shred the carrots and finely chop the pecans. Prepare as directed above, except add the sugar all at once, stir in the shredded carrot with the pineapple, and stir in the pecans with the flour mixture.
Cream Cheese Frosting
4 - ounces softened cream cheese
1/4 - cup softened butter
1 - teaspoon vanilla
2 3/4 - 3 - cups powdered sugar
In a large mixing bowl combine the cream cheese, softened butter, and vanilla; beat with an electric mixer on medium speed until light and fluffy. Gradually beat in the powdered sugar to reach spreading consistency.
NUTRITION FACTS (Best-Ever Carrot Cake)
Per serving: 470 kcal , 23 g fat (11 g sat. fat , 2 g polyunsaturated fat , 8 g monounsaturated fat ), 99 mg chol. , 340 mg sodium , 63 g carb. , 2 g fiber , 45 g sugar , 6 g pro.
Friday, February 09 2018
Hit up your pantry to make these low-stress and budget friendly dinners. These simple recipes start with pantry staples (and some fresh ingredients, too!) for a delicious weeknight dinner. Try our chicken skillets, whole grain bowls, and more!
2 - small sweet potatoes
2 - tablespoons orange juice
4 - whole wheat thin sandwich rolls, split and toasted
1 - cup packed fresh baby spinach
2 - ounces shaved cooked ham, cut into strips
1 - cup shredded mozzarella cheese (4 oz.)
Cranberry sauce, warmed
Preheat broiler. Scrub sweet potatoes; pat dry with paper towels. Prick potatoes with a fork; place on a plate. Microwave about 6 minutes or until tender, rearranging once. Cool slightly. Cut potatoes in half and scoop pulp into a bowl; add orange juice. Mash until smooth.
Spread mashed sweet potato mixture on roll halves. Top with spinach and ham; sprinkle with cheese. Broil 4 to 5 inches from the heat about 3 minutes or until cheese is melted and starts to brown. Before serving, drizzle each flatbread with cranberry sauce.
FROM THE TEST KITCHEN
Purchase mashed sweet potatoes (check the refrigerated produce section) and skip Step 1.
NUTRITION FACTS (Ham and Sweet Potato Mini Flatbreads)
Per serving: 341 kcal , 10 g fat (5 g sat. fat , 0 g polyunsaturated fat , 1 g monounsaturated fat ), 28 mg chol. , 463 mg sodium , 50 g carb. , 9 g fiber , 13 g sugar , 15 g pro.
Monday, April 17 2017
1/2 - cup shredded pepper jack cheese
12 - hard cooked eggs
3 - tablespoons mayonnaise
3 - tablespoons cream cheese, softened
1 - jalapeno, seeded and finely chopped
3 - tablespoons sliced green onions
Salt and pepper
3 - slices bacon, crisp cooked and finely crumbled
Preheat oven to 400F. Line a baking sheet with parchment paper. Place about 1 tablespoon of the shredded cheese on prepared sheet; pat into a 2-inch circle. Repeat with remaining cheese, allowing 2 inches between circles. Bake for 7 to 8 minutes or until bubbly and lightly golden. Let stand on baking sheet for 1 to 2 minutes or until cooled but still pliable. Carefully peel off paper. Place cheese crisps on a wire rack; cool completely. Once cool, break cheese crisps into smaller pieces.
Halve hard-cooked eggs lengthwise and remove yolks. Set whites aside. Place yolks in a small bowl; mash with a fork. Add mayo, cream cheese, jalapeno, green onions; mix well Season to taste with salt and pepper. Fill the egg halves with the yolk mixture and top each egg half with a bit of crispy cheese and bacon. Sprinkle with chili powder.
Saturday, March 25 2017
Grilled brie cheese is an easy, sophisticated appetizer. We've topped ours with a delightful relish featuring peaches, raisins, and red onion—all coated in a fresh blend of spices and brown sugar for an irresistible combo that's just waiting for a cracker. This is perfect for your Easter dinner.
1 - cedar grill plank
2 1/2 - 3 - cups peeled and chopped fresh or frozen peaches, thawed*
3/4 - cup packed brown sugar
3/4 - cup cider vinegar
1/4 - cup golden raisins
2 - tablespoons finely chopped red onion
2 tablespoons finely chopped pickled ginger
1 - teaspoon chili powder
1/4 - teaspoon curry powder
2 - ounces Brie cheese (with rind intact)
THE DAY BEFORE:
Soak cedar plank in enough water to cover overnight (weight plank down to keep it submerged during soaking).
Meanwhile, for peach relish, in a medium stainless-steel, enamel, or nonstick saucepan combine peaches, brown sugar, vinegar, raisins, red onion, pickled ginger, chili powder, and curry powder. Bring to boiling; reduce heat. Simmer, uncovered, about 45 minutes or until thickened, stirring frequently. Remove from heat; cool for 1 to 2 hours. Transfer to a storage container; cover and chill overnight.
Drain cedar plank and place in a resealable plastic bag. Tote at room temperature. Tote peach relish and cheese in an insulated cooler with ice packs.
At the tailgating site, prepare grill (with a cover). For a charcoal grill, heat cedar plank on the grill rack directly over medium coals for 3 to 5 minutes or until it begins to char and pop. Turn plank over. If desired, slice the top off cheese. Place cheese on charred side of plank. Cover and grill for 10 to 12 minutes or until cheese is softened and sides just begin to droop. (For a gas grill, preheat grill. Reduce heat to medium. Heat cedar plank on grill rack as above. Turn plank over and add cheese. Cover and grill as above.)
Meanwhile, transfer peach relish to a small disposable foil pan. While the cheese is grilling, add relish to grill. Cover and reheat for 5 to 10 minutes or until heated through, stirring occasionally.
To serve, spoon some of the peach relish on top of cheese. Serve with crackers and the remaining peach relish.
FROM THE TEST KITCHEN
If you like, leave some of the peaches in slices rather than chopping all of them.
14x5x1/2-inch cedar grill plank
Insulated cooler with ice packs
On-site grill (with a cover)
Small disposable foil pan
Nutrition Facts (Grilled Cedar-Planked Brie )
Per serving: 288 kcal cal., 14 g fat (7 g sat. fat, 2 g polyunsaturated fat, 4 g monounsatured fat), 38 mg chol., 387 mg sodium, 31 g carb., 1 g fiber, 20 g sugar, 10 g pro. Percent Daily Values are based on a 2,000 calorie diet
Saturday, February 11 2017
Bigger is better in the case of these brownies! Re-create these delectable brownie recipes at home for an over-the-top chocolatey dessert that will not disappoint.
2 c. sugar
1 c. butter, melted (or 1 c. applesauce, for lighter brownies)
6 T. cocoa
2 c. flour
2 tsp vanilla
20 miniature peanut butter cup candies, quartered
1/2 c. butter, softened
1/2 c. creamy peanut butter
1 tsp. vanilla
2 1/2 Tbsp milk
2 c. powdered sugar
1. Preheat the oven to 350°.
2. Cream together butter and sugar in a stand mixer or electric hand mixer. Add eggs one at a
3. Add vanilla and cocoa. Mix together until combined.
4. Add flour one cup at a time and mix until combined. Stir in the peanut butter cup pieces with a
5. Pour batter in a greased 9x13 pan and bake 3035 minutes.
6. Cream butter and peanut butter together with a hand mixer until nice and smooth.
7. Add vanilla and 2 Tbsp milk; combine well.
8. Add powdered sugar 1/2 a cup at a time until all mixed in. Add remaining 1/2 Tbsp milk and
9. Frost the entire surface of cooled brownies. Cut into 24 brownies. Enjoy!
Sunday, July 31 2016
Our sweet and swirly five-step cheesecake features smooth layers of vanilla and dark chocolate on a crumbly graham cracker crust. Bedazzle the no-bake dessert with juicy fresh blackberries and raspberries to finish.
1/2 - cup finely crushed graham crackers
2 - tablespoons butter, melted
1 - envelope unflavored gelatin
3/4 - cup fat-free milk
2 - 8 ounce packages reduced-fat cream cheese (Neufchatel), softened
1 - 8 ounce package fat-free cream cheese, softened
1 - 8 ounce carton fat-free sour cream
1/3 - cup sugar
2 - teaspoons vanilla
4 - ounces dark chocolate, melted and cooled
Fresh blackberries and/or raspberries (optional)
For crust, in a medium bowl stir together finely crushed graham crackers and melted butter until crumbs are moistened. Press mixture evenly onto bottom of an 8-inch springform pan (mixture may not completely cover bottom). Cover and chill while preparing filling.
For filling, in a small saucepan sprinkle gelatin over milk; let stand for 5 minutes. Heat and stir over low heat just until gelatin is dissolved. Remove from heat. Cool for 15 minutes.
In a large bowl beat cream cheese with an electric mixer on medium speed until smooth. Beat in sour cream, sugar, and vanilla until well mixed; gradually beat in gelatin mixture. Divide mixture in half. Gradually stir melted chocolate into half of the mixture.
Spoon half of the chocolate mixture over chilled crust in pan; spread evenly. Carefully spoon half of the white mixture in small mounds over chocolate mixture. Using a narrow, thin-bladed metal spatula or a table knife, swirl chocolate and white mixtures. Top with the remaining chocolate mixture, spreading evenly; spoon the remaining white mixture in small mounds over chocolate mixture and swirl again. Cover and chill about 6 hours or until set.
To serve, using a small sharp knife, loosen cheesecake from sides of springform pan; remove sides of pan. Cut cheesecake into wedges. If desired, garnish with blackberries and/or raspberries.
From the Test Kitchen
Prepare as directed through Step 4, except cover and chill for up to 24 hours. Serve as directed in Step 5.
To make this recipe gluten-free, use gluten-free graham crackers.
Nutrition Facts (No-Bake Chocolate-Swirl Cheesecake )
Per serving: 184 kcal cal., 11 g fat (6 g sat. fat, 0 g polyunsaturated fat, 3 g monounsatured fat), 28 mg chol., 259 mg sodium, 15 g carb., 1 g fiber, 10 g sugar, 8 g pro. Percent Daily Values are based on a 2,000 calorie diet
Wednesday, July 13 2016
Cinnamon and fruit flavors shine in this cherry pie recipe. The crust is a stunner, too, featuring an easy-as-pie lattice design.
1 - Pastry for Double-Crust Pie or one 15-ounce package rolled refrigerated unbaked piecrusts (2 crusts)
2 - 14 1/2 ounce cans pitted tart red cherries (water pack)
1 1/2 - cups sugar
1/4 - cup cornstarch
1/2 - teaspoon ground cinnamon
1 - tablespoon butter
1/2 - teaspoon almond extract
Prepare and roll out Pastry for Double-Crust Pie or let refrigerated pie crusts stand at room temperature according to package directions. Line a 9-inch pie plate with a pastry circle; trim to 1/2 inch beyond edge of pie plate. Roll out remaining pastry and cut into 1/2-inch-wide strips.
Preheat oven to 375 degrees F. For filling, drain cherries, reserving the liquid from 1 of the cans (discard liquid from the other can). In a medium saucepan combine sugar, cornstarch, and cinnamon. Gradually stir in reserved cherry liquid. Cook and stir over medium-high heat just until bubbly. Remove from heat; stir in cherries, butter, and almond extract.
Transfer filling to the pastry-lined pie plate. Weave pastry strips in a lattice pattern. Press ends of strips into bottom pastry rim. Fold bottom pastry over strip ends; seal and crimp edge.
To prevent overbrowning, cover edge of pie with foil. Bake in the preheated oven for 35 minutes. Remove foil. Bake for 20 to 25 minutes more or until filling is bubbly and pastry is golden. Cool on a wire rack. Makes 8 servings.
Pastry for Double-Crust Pie
2 1/4 - cups all-purpose flour
3/4 - teaspoon salt
2/3 - cup shortening
In a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time until all the flour mixture is moistened (about 8 to 10 tablespoons total). Divide dough in half. Form each half into a ball. On a lightly floured surface, use your hands to slightly flatten 1 dough ball. Roll dough from center to edges into a 12-inch circle. To transfer pastry, wrap it around the rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry even with the rim of the pie plate. Fill pie and continue as directed.
Nutrition Facts (Lattice Cherry Pie)
Per serving: 488 kcal cal., 18 g fat (5 g sat. fat, 4 mg chol., 237 mg sodium, 78 g carb., 2 g fiber, 2 g pro. Percent Daily Values are based on a 2,000 calorie diet
Friday, June 17 2016
Share some sweets at your next get-together with our favorite potluck desserts. We have the desserts you've been dreaming of, including fresh fruit bars, chocolate brownies, and fun and easy cupcakes!
cups all-purpose flour
teaspoon baking powder
teaspoon baking soda
cup frozen lemonade concentrate, thawed
cups buttermilk or sour milk
Yellow food coloring (optional)
Lemon Butter Frosting
Thin lemon slices (optional)
Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease a 13x9x2-inch baking pan; set aside. In a medium bowl stir together flour, baking powder, baking soda, and salt; set aside.
Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined. Scrape sides of bowl; beat for 2 minutes more. Add eggs, one at a time, beating well after each addition. Beat in lemonade concentrate and vanilla. Alternately add flour mixture and buttermilk, beating on low speed after each addition just until combined. If desired, stir in a few drops of yellow food coloring. Spread batter into prepared pan.
Bake for 30 to 35 minutes or until top springs back when lightly touched. Cool in pan on a wire rack. Spread cake with Lemon Butter Frosting. If desired, garnish with lemon slices (slices should be removed before eating).
Lemon Butter Frosting
cup softened butter
cup powdered sugar
cup frozen lemonade concentrate, thawed
cups powdered sugar
teaspoons frozen lemonade concentrate, thawed
In a large mixing bowl beat softened butter with an electric mixer on medium speed until smooth. Gradually add the 1 cup powdered sugar, beating well. Beat in the 1/3 cup frozen lemonade concentrate and vanilla. Gradually beat in the additional powdered sugar. Beat in additional frozen lemonade concentrate to reach spreading consistency. Makes 2 cups.
Nutrition Facts (Lemonade Cake)
Per serving: 380 kcal cal., 10 g fat (6 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 65 mg chol., 238 mg sodium, 71 g carb., 1 g fiber, 56 g sugar, 4 g pro. Percent Daily Values are based on a 2,000 calorie diet
Thursday, May 12 2016
10 - tablespoons butter
4 - eggs
8 - ounces white baking chocolate with cocoa butter, chopped
2 1/4 - cups all-purpose flour
2 1/4 - teaspoons baking powder
1/4 - teaspoon salt
1 1/3 - cups sugar
1 1/2 - teaspoons vanilla
1 1/4 - cups milk
1 - recipe White Chocolate Frosting
Pink paste food coloring
Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, in a medium saucepan cook and stir chopped white chocolate over low heat until melted; cool. Lightly grease the bottoms of two 9x1-1/2-inch round cake pans. Line bottoms with waxed paper; grease and lightly flour pans. Set pans aside. In a medium bowl stir together flour, baking powder, and salt; set aside.
Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat for 2 minutes more. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Beat in melted white chocolate just until combined. Spoon batter into the prepared pans, spreading evenly.
Bake about 30 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove layers from pans; peel off waxed paper. Cool completely on wire racks.
Place one cake layer on a serving plate. Spread with 1 cup of the White Chocolate Frosting. Top with second cake layer. Generously spread top and sides of cake with additional frosting. If desired, place any remaining frosting in a decorating bag and pipe on cake as desired.*
Loosely cover cake and chill for up to 24 hours. If chilled, let stand at room temperature about 30 minutes before serving.
From the Test Kitchen
* TEST KITCHEN TIP:
To decorate cake with rosettes as pictured, prepare 2 batches of the White Chocolate Frosting. After frosting the cake as directed, place some of the remaining frosting in a decorating bag fitted with a large star tip. Pipe frosting in rosettes around the top of cake, covering completely. Pipe a row of frosting in rosettes around the side of cake. Divide the remaining frosting in thirds. Using pink food coloring, tint one portion light pink, tint a second portion medium pink, and tint the third portion dark pink. Pipe a row of light pink frosting in rosettes around the side of the cake, followed by a row of medium pink frosting and a row of dark pink frosting (you will have some frosting left over; cover and refrigerate for another use).
White Chocolate Frosting
1 - pound white chocolate with cocoa butter, chopped
1 3/4 - cups butter, softened
2 - teaspoons vanilla
7 - cups powdered sugar
In a medium saucepan, heat and stir white chocolate over low heat until melted. Set aside. In a very large bowl beat butter with an electric mixer on medium-high speed until fluffy. Beat in melted white chocolate and vanilla until combined. Gradually beat in powdered sugar until combined. Beat in enough milk to make of desired consistency (about 2 tablespoons). Makes 7 cups.
Nutrition Facts (Double-Layer White Chocolate Cake)
Per serving: 708 kcal cal., 37 g fat (26 g sat. fat, 129 mg chol., 425 mg sodium, 77 g carb., 0 g fiber, 6 g pro. Percent Daily Values are based on a 2,000 calorie diet
Sunday, May 08 2016
Give ordinary vanilla cake a pretty-in-pink makeover with ravishing rows of vanilla-buttercream ruffles. To achieve this lovely look, be sure to use a decorating pipe with a petal tip.
3/4 cup (1-1/2 sticks) butter
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 cups sugar
1 1/2 teaspoons vanilla
1 1/4 cups milk
2 recipes Almost-Homemade Vanilla Buttercream
Red food coloring
Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour two 8x1-1/2-inch round cake pans using butter and all-purpose flour; set aside. In medium bowl stir together 2-1/2 cups flour, the baking powder, and salt; set aside.
Preheat oven to 375 degrees F. In large mixing bowl beat butter with mixer on medium to high for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium until well combined. Scrape bowl; beat 2 minutes more. Add eggs one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk, beating on low after each addition just until combined. Spread batter in prepared pans.
Bake 30 to 35 minutes or until a wooden toothpick inserted near centers comes out clean. Cool in pans on wire racks 10 minutes. Remove layers from pans; cool completely on wire racks.
Meanwhile, prepare Almost-Homemade Vanilla Buttercream. Tint frosting pale pink (1 small drop of red food coloring). Place one cooled layer on serving plate. Frost top of layer with some frosting. Top with second layer. Spread frosting on top layer. Spread a thin crumb coat on sides for ruffles to adhere. Refrigerate for 10 minutes.
For ruffles, fit a pastry bag (or plastic freezer bag with one corner snipped off) with a Wilton #125 petal tip. Fill bag with frosting. Beginning at base of cake and holding tip against cake, pipe frosting in a back and forth motion to create rows of ruffles.
Almost-Homemade Vanilla Buttercream
1 1/2 cups unsalted butter (3 sticks), softened, cut in 1-inch pieces
1 16 ounce jar marshmallow creme*
1/2 cup powdered sugar
1 teaspoon vanilla
In large mixing bowl beat softened butter with mixer on medium until light and fluffy. Add marshmallow creme; beat until smooth, scraping sides of bowl. Add powdered sugar and vanilla; beat until light and fluffy. If frosting is too stiff to spread, soften in microwave oven no more than 10 seconds, then beat again until smooth.
Frost cake immediately. Or, to store, cover and refrigerate up to 3 days or freeze up to 1 month. Bring to room temperature before frosting cake. Makes 3 cups.
Nutrition Facts (Vanilla Ruffle Cake )
Per serving: 558 kcal cal., 33 g fat (20 g sat. fat, 1 g polyunsaturated fat, 9 g monounsatured fat), 116 mg chol., 275 mg sodium, 66 g carb., 1 g fiber, 45 g sugar, 4 g pro. Percent Daily Values are based on a 2,000 calorie diet
Friday, April 01 2016
1/2cup finely crushed vanilla wafers
1/2 cup finely chopped hazelnuts (filberts)
2 tablespoons butter, melted
8 ounces bittersweet chocolate, chopped
8 ounces milk chocolate, chopped
1 cup chocolate-hazelnut spread
1/2 cup sugar
1 cup whipping cream
Unsweetened cocoa powder (optional)
Whipped cream (optional)
Preheat oven to 350 degrees F. Butter the bottom and side of a 10-inch springform pan. Wrap a double layer of foil around the bottom and side of pan to form a watertight seal; set aside. For crust: In a small bowl, stir together crushed vanilla wafers and hazelnuts. Stir in the melted butter. Press mixture onto the bottom of the foil-wrapped pan. Set aside.
Prepare Hazelnut Butter; set aside. In a large saucepan, combine bittersweet chocolate and milk chocolate. Cook and stir over low heat until melted. Remove from heat. Stir in the nut butter and chocolate-hazelnut spread.
In a very large bowl, beat eggs with an electric mixer on medium speed until frothy. Gradually add sugar, beating on medium-high speed until mixture is thick, pale, and holds a slowly dissolved ribbon when beaters are lifted. (This will take about 5 minutes in a heavy-duty mixer and about 9 minutes with a handheld mixer.) Pour chocolate mixture into egg mixture; stir gently to combine.
In a medium bowl, beat whipping cream on medium-high speed until soft peaks form (tips curl). Gently fold whipped cream into chocolate mixture. Pour over crust, spreading evenly.
Place the foil-wrapped springform pan in a roasting pan. Pour enough hot water into roasting pan to reach halfway up side of springform pan. Bake for 1-1/4 hours. Turn off oven; let cake stand in oven with door closed for 45 minutes.
Remove springform pan from water. Cool in pan on a wire rack for 2 hours. Using a small sharp knife, loosen edge of cake from side of pan. Remove foil. Cover and chill for 6 to 24 hours.
Let stand at room temperature for 30 minutes before serving. Remove side of springform pan. If desired, sprinkle cake with cocoa powder and serve with whipped cream. Makes 12 servings.
cup toasted hazelnuts (filberts)
tablespoons cooking oil
Place toasted hazelnuts (filberts) in a food processor. Cover and process until a paste forms. Add cooking oil. Cover and process with on/off pulses until combined.
Friday, March 25 2016
1/2 cup dried orzo
8 lamb rib chops, cut 1 inch thick
Salt and black pepper
2 teaspoons olive oil
3 cloves garlic, minced
1 14 1/2 ounce can diced tomatoes with basil, garlic, and oregano, undrained
1 tablespoon balsamic vinegar
2 teaspoons snipped fresh rosemary
1/3 cup halved, pitted Kalamata olives
Cook orzo according to package directions; drain and keep warm. Meanwhile, trim fat from chops. Sprinkle chops with salt and pepper. In a large skillet heat olive oil over medium heat. Add chops; cook in hot oil for 9 to 11 minutes for medium (160 degrees F), turning once halfway through cooking. Remove chops from skillet.
Stir garlic into drippings in skillet. Cook and stir for 1 minute. Stir in undrained tomatoes, vinegar, and snipped rosemary. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Stir in orzo and olives. Return chops to skillet; heat through.
Nutrition Facts (Mediterranean Lamb Skillet)
Per serving: 303 kcal cal., 11 g fat (3 g sat. fat, 1 g polyunsaturated fat, 4 g monounsatured fat), 60 mg chol., 622 mg sodium, 27 g carb., 2 g fiber, 5 g sugar, 22 g pro. Percent Daily Values are based on a 2,000 calorie diet
Tuesday, March 08 2016
bunches small or medium asparagus or 8 ounces broccoli florets
pound gemelli or fusilli
cup pine nuts (optional)
pound bulk Italian sausage
medium onion, chopped (about 1/2 cup)
cup whipping cream
teaspoon kosher salt
cup sheep's milk or whole-milk ricotta
Freshly ground black pepper
cup grated Parmigiano-Reggiano cheese
fresh basil leaves
Ricotta cheese (optional)
Preheat oven to 325 degrees F. Bring a large pot of water, with 1 tablespoon salt added, to boiling. Cut top 2 inches from asparagus stalks (reserve asparagus stalks for another use; see "What About the Stalks?") Cook asparagus tips or broccoli in the boiling water for 3 to 4 minutes, just until tender. Using a large skimmer or long-handled strainer, transfer asparagus or broccoli to a colander. Rinse under cold running water to stop the cooking.
Return asparagus cooking water to boiling. Add the pasta; cook according to package directions, about 10 minutes, just until tender to the bite (al dente). While pasta is cooking, spread the pine nuts on a baking sheet and bake about 10 minutes, just until golden.
Meanwhile, in a large skillet, cook sausage and onion until meat is browned and onion is tender; drain off fat. Add asparagus tips or broccoli, all except 1 tablespoon of the pine nuts, the cream, and salt. Simmer about 2 minutes. When pasta is almost done cooking, use a skimmer or long-handled strainer to transfer it to the skillet, reserving cooking water. Add ricotta, plenty of freshly ground black pepper, and about 1 cup of the pasta cooking water. Increase heat to high; toss until pasta is well coated, about 30 seconds. Add Parmigiano then toss again. Transfer to a large platter, top with reserved pine nuts and basil. Serve with additional ricotta.
From the Test Kitchen
If pasta is too dry, add additional pasta water until desired consistency is reached
WHAT ABOUT THE STALKS?
Donatella's recipe calls for the tips only of the asparagus, so she uses the remaining stalks for a side dish. Cut stalks in 2-inch pieces, cook in lightly salted water just until they turn bright green, drain, then transfer to a baking dish. Drizzle with a little melted butter, sprinkle with Parmesan cheese, and bake at 450 degrees F for 6 to 8 minutes until the cheese is crusty and browned.
Nutrition Facts (Gemelli with Asparagus and Sausage)
Per serving: 701 kcal cal., 36 g fat (16 g sat. fat, 4 g polyunsaturated fat, 14 g monounsatured fat), 101 mg chol., 1149 mg sodium, 63 g carb., 4 g fiber, 4 g sugar, 29 g pro. Percent Daily Values are based on a 2,000 calorie diet
Monday, March 07 2016
1 recipe Basic Tart Crust dough (see recipe in tips section)
Spring Vegetables (see recipe in tips section)
1/2 cup part-skim ricotta
3/4 cup (2 1/2 oz) grated Parmesan
1/2 cup heavy cream
1 clove garlic, finely minced
3 large eggs
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
Herbs for garnish
Heat oven to 375 degrees F. Roll tart dough to about 3/16 inch thick and cut into pieces to fill 8 4-inch-diameter tart pans or rings. Place pans on a baking sheet and blind bake until crusts are golden brown. Set aside.
Prepare Spring Vegetables according to directions listed in the tips section. Set aside. Saute the prosciutto slices until just crisped; set aside.
In a mixing bowl whisk together the ricotta, Parmesan, cream, garlic, eggs, salt, and pepper until smooth. Divide between baked tart shells, filling each with about 1/4 cup of the mixture. Top tarts with vegetables and prosciutto, return to oven and bake until filling is set, 25 to 30 min. Cool slightly, then remove tart rings and use a spatula to slide tarts from pan bases. Serve with herbs and extra Parmesan.
Spring Vegetables Recipe
Cook your choice of vegetables (you will need 3/4 lb raw veggies to fill 8 mini tarts). For asparagus, sliced onions, cauliflower, broccoli rabe, zucchini or eggplant: Toss with olive oil, kosher salt, and pepper, then roast at 375 degrees F until just tender. For mushrooms, mustard greens, peas, or scallions: Saute in olive oil until just wilted or tender.
Basic Tart Crust Recipe
Per Serving: cal. (kcal) 370, Fat, total (g) 26, chol. (mg) 152, sat. fat (g) 14.5, carb. (g) 21, fiber (g) 2, pro. (g) 14, sodium (mg) 836, Percent Daily Values are based on a 2,000 calorie diet
Sunday, March 06 2016
cups reduced-sodium chicken broth or reduced-sodium vegetable broth
14 1/2 ounce can no-salt-added fire-roasted tomatoes
cup farro, rinsed, or kamut
cup coarsely chopped onion (1 large)
medium carrots, halved lengthwise and thinly sliced crosswise
cup coarsely chopped celery (2 stalks)
cloves garlic, crushed
teaspoon crushed red pepper
cups coarsely chopped fresh green kale or Swiss chard
15 ounce can no-salt-added cannellini beans (white kidney beans), rinsed and drained
tablespoons fresh lemon juice
cup crumbled feta cheese (2 ounces)
Snipped fresh parsley or basil
In a 3 1/2- or 4-quart slow cooker combine broth, tomatoes, farro, onion, carrots, celery, garlic, crushed red pepper, and salt.
Cover and cook on high-heat setting about 2 hours or until farro is tender but still chewy. Stir in kale, beans, and lemon juice. Cover and cook for 1 hour more.
To serve, sprinkle each serving with cheese and parsley or basil.
Nutrition Facts (Mediterranean Kale & Cannellini Stew with Farro)
Per serving: 274 kcal cal., 4 g fat (2 g sat. fat, 0 g polyunsaturated fat, 1 g monounsatured fat), 11 mg chol., 691 mg sodium, 46 g carb., 9 g fiber, 6 g sugar, 14 g pro. Percent Daily Values are based on a 2,000 calorie diet
Thursday, March 03 2016
Growing up, one of the home meals I always looked forward to was my mom’s pork roast with applesauce. It’s one of the dishes from my childhood that I make my own iterations of from time to time. Even when it doesn’t turn out exactly like I remember it, the combination of savory pork and sweet, spiced apples takes me back in the best way. That pairing is so ingrained in my mind that it didn’t occur to me until recently to try a fruit other than apples.
1 pound frozen cherries, thawed and drained of juice
2 tablespoons balsamic vinegar
1 cup sliced onion
2 crushed garlic cloves
1/4 cup basil leaves
4 pounds pork shoulder roast
2 teaspoons kosher salt
1 1/3 cups instant polenta
1/4 cup grated Pecorino Romano cheese
1/2 teaspoon ground black pepper
Combine cherries, balsamic vinegar, onion, garlic, and basil leaves in a slow cooker. Trim excess fat from the pork shoulder, season with salt, and add to slow cooker. Cover and cook on high until pork is very tender, 4 hr.
Before serving, prepare instant polenta according to package instructions; stir in Pecorino and pepper. Serve slices of the pork and cherry sauce over polenta with extra basil and Pecorino. Serves 6
Per Serving: cal. (kcal) 560, Fat, total (g) 12.5, chol. (mg) 128, sat. fat (g) 5, carb. (g) 60, fiber (g) 8, pro. (g) 47, sodium (mg) 945, Percent Daily Values are based on a 2,000 calorie diet
Saturday, February 27 2016
1 flank steak (1 1/2 to 2 pounds)
1 package frozen chopped spinach, thawed
1/2 cup crumbled blue cheese
1 jar (7 ounces) roasted red peppers, drained and chopped
2 tablespoons seasoned dry bread crumbs
1 egg yolk
3/4 teaspoon garlic salt
3/4 teaspoon ground black pepper
1 tablespoon olive oil
Heat oven to 425 degrees F.
Lay steak on work surface. Holding sharp knife parallel to work surface and starting at a long side, slice flank steak in half to opposite long side, without cutting all the way through; open up the steak like a book. Flatten slightly to an even thickness.
Squeeze liquid from spinach; discard liquid. In medium-size bowl, combine spinach, cheese, peppers, bread crumbs, egg yolk, 1/4 teaspoon each of the garlic salt and the pepper.
Season steak with an additional 1/4 teaspoon each of the garlic salt and pepper. Press filling onto steak, leaving a 1-inch border on all sides. Roll up steak to enclose filling, beginning on a short side; the grain of the meat will be running from left to right. Tuck any loose filling back into ends.
Tie steak with cotton twine at 2-inch intervals to secure. Rub outside with oil, then sprinkle with remaining 1/4 teaspoon each garlic salt and pepper.
Roast at 425 degrees F for 35 minutes, then increase heat to broil and broil for 10 minutes, turning once. Let meat rest 15 minutes. Remove twine, slice and serve.
Per Serving: cal. (kcal) 305, Fat, total (g) 15, chol. (mg) 92, sat. fat (g) 6, carb. (g) 7, fiber (g) 2, pro. (g) 36, sodium (mg) 588, Percent Daily Values are based on a 2,000 calorie diet
Thursday, April 23 2015
1/2 34 1/2ounce package frozen cinnamon sweet roll dough or frozen orange sweet roll dough (6 rolls)
1/3 cup chopped pecans
1/4 cup butter or margarine, melted
1/2 cup sugar
1/4 cup caramel-flavored ice cream topping
1 tablespoon maple-flavored syrup
Place frozen rolls about 2 inches apart on a large greased or parchment-lined baking sheet. (Discard frosting packets or reserve for another use.) Cover rolls with plastic wrap. Refrigerate overnight to let dough thaw and begin to rise.
Preheat oven to 350F. Generously grease twelve 2-1/2-inch muffin cups. Divide pecans evenly among muffin cups; set aside.
Cut each roll into four pieces. Dip each roll piece in melted butter, then roll in sugar. Place two dough pieces into each prepared muffin cup. Drizzle rolls with any remaining melted butter; sprinkle with remaining sugar. In a small bowl stir together ice cream topping and syrup; drizzle over rolls.
Bake in the preheated oven about 20 minutes or until rolls are golden brown. Cool in muffin cups on a wire rack for 1 minute. Invert onto a larger platter. Cool slightly. Serve warm. Makes 12 rolls.
Per Serving: cal. (kcal) 252, Fat, total (g) 12, chol. (mg) 11, sat. fat (g) 4, carb. (g) 36, Monounsaturated fat (g) 5, Polyunsaturated fat (g) 2, fiber (g) 0, sugar (g) 8, pro. (g) 2, vit. A (IU) 145.77, vit. C (mg) 0, Thiamin (mg) 0.21, Riboflavin (mg) 0.1, Niacin (mg) 1.58, Pyridoxine (Vit. B6) (mg) 0.02, Folate (µg) 20.16, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 373, Potassium (mg) 37, calcium (mg) 20.19, iron (mg) 1.08, Starch () 2, Other Carb () 0.5, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet
Saturday, April 18 2015
1/2 15 ounce package (1 crust) rolled refrigerated unbaked piecrust
1 medium fennel bulb
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1/2 cup chopped onion
3/4 cup fat-free milk
2 tablespoons all-purpose flour
1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 cup shredded part-skim mozzarella cheese (4 ounces)
Fresh basil leaves (optional)
Preheat oven to 425 degrees F. Let piecrust stand at room temperature according to package directions. Line a 9-inch pie plate with piecrust. Crimp edge as desired. Line unpricked pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Remove from oven. Reduce oven temperature to 375 degrees F.
Meanwhile, trim top off fennel bulb, reserving some of the feathery leaves for garnish. Trim fennel bulb and thinly slice. In a covered medium saucepan, cook fennel, asparagus, and onion in a small amount of boiling water for 4 to 6 minutes or just until vegetables are tender. Drain vegetables; set aside.
In a medium bowl, whisk together milk and flour until smooth. Add eggs, snipped or dried basil, salt, and pepper, whisking until combined.
Spoon fennel mixture into baked piecrust. Sprinkle with cheese. Slowly pour egg mixture over all.
Bake, uncovered, for 30 to 35 minutes or until egg mixture is set in center. If necessary to prevent overbrowning, cover edge of pie with foil for the last 5 to 10 minutes of baking. Let stand for 10 minutes before serving. Top with reserved fennel leaves and, if desired, fresh basil leaves.
Per Serving: cal. (kcal) 290, Fat, total (g) 15, chol. (mg) 122, sat. fat (g) 6, carb. (g) 28, Monounsaturated fat (g) 2, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 4, pro. (g) 12, vit. A (IU) 777.44, vit. C (mg) 8.86, Thiamin (mg) 0.15, Riboflavin (mg) 0.35, Niacin (mg) 0.99, Pyridoxine (Vit. B6) (mg) 0.14, Folate (µg) 64.51, Cobalamin (Vit. B12) (µg) 0.67, sodium (mg) 524, Potassium (mg) 397, calcium (mg) 232.23, iron (mg) 2.16, Vegetables () 1, Starch () 1.5, Medium-Fat Meat () 1, Fat () 1.5, Carb Choice () 2, Percent Daily Values are based on a 2,000 calorie diet
Friday, April 03 2015
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
2 cups granulated sugar
1/4 cup plus 2 tbsp lemon juice
2 tablespoons lemon zest
3 tablespoons fresh thyme, roughly chopped, plus sprigs for garnish (optional)
1 teaspoon vanilla extract
1 cup buttermilk2
2 cups confectioners sugar
1/4 cup heavy cream
Heat oven to 350 degrees . Butter and flour a 12-cup Bundt pan, making sure to cover every crease so that cake will release after it is baked.
In a bowl, whisk together flour, baking powder, baking soda and salt. In a separate larger bowl, beat butter and granulated sugar on high speed for 2 to 3 minutes, until fluffy. Beat in eggs 1 at a time. Whisk in 1/4 cup of the lemon juice, the zest, thyme and vanilla. On low speed, beat in half the flour mixture, then the buttermilk, followed by remaining flour mixture. Pour batter into prepared Bundt pan, tapping it on the counter to release air bubbles.
Bake at 350 degrees for 50 minutes to 1 hour, until a toothpick inserted in center of cake comes out clean.
Cool in Bundt pan for exactly 10 minutes. Loosen edges with a paring knife, then turn out onto a cake stand or plate, gently shaking to remove. Allow cake to cool completely.
In a bowl, beat confectioners sugar, cream and remaining 2 tbsp lemon juice on low until combined. Drizzle over cake with a spoon. Garnish with thyme sprigs, if desired.
Per Serving: cal. (kcal) 337, Fat, total (g) 13, chol. (mg) 89, sat. fat (g) 7, carb. (g) 53, fiber (g) 1, pro. (g) 5, sodium (mg) 193, Percent Daily Values are based on a 2,000 calorie diet
Thursday, April 02 2015
2 medium russet potatoes (about 10 ounces total)
1 medium bulb fennel
1/4 cup finely chopped onion
1 tablespoon snipped fresh rosemary
4 cloves garlic, minced
1 teaspoon finely shredded lemon peel
1/4 teaspoon salt
1/8 teaspoon black pepper
8 lamb rib chops, cut about 1 inch thick (2 to 2 1/2 pounds total)
Nonstick cooking spray
1 egg white, lightly beaten
1/4 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon canola oil
Peel and coarsely shred the potatoes. Trim the fennel bulb and cut out the core; coarsely shred the fennel bulb. (You should have 1 1/2 cups each of potato and fennel.*) In a medium microwave-safe bowl combine potatoes, fennel, and onion. Cover with vented plastic wrap.
Microwave on 100 percent power (high) 4 to 5 minutes or just until vegetables are tender, stirring once or twice. Drain off any liquid and set potato mixture aside to cool to room temperature.
For rub, in a small bowl combine rosemary, garlic, lemon peel, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Trim fat from lamb chops. Sprinkle rub evenly over chops; rub in with your fingers.
Coat an indoor grill pan with cooking spray. Heat over medium heat. Add the lamb chops. Cook to desired doneness, turning once halfway through cooking. Allow 12 to 14 minutes for medium rare (145 degrees F) or 15 to 17 minutes for medium (160 degrees F).
Meanwhile, for the potato latkes, add the egg white, 1/4 teaspoon salt, and 1/8 teaspoon pepper to the potato mixture. Stir until well mixed. Divide mixture into eight equal portions. Coat a large nonstick skillet with cooking spray. Add the oil. Heat skillet over medium-high heat. Add potato portions to the hot skillet and flatten each portion into a circle about 1/2 inch thick.
Cook the potato latkes about 5 minutes or until golden brown, turning once halfway through cooking time. Serve the latkes with the lamb chops.
*Test Kitchen Tip:
To make quick work of shredding the potatoes and fennel, use a food processor fitted with a shredding blade.
Per Serving: cal. (kcal) 276, Fat, total (g) 12, chol. (mg) 64, sat. fat (g) 3, carb. (g) 19, Monosaturated fat (g) 5, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 4, sugar (g) 1, pro. (g) 23, vit. A (IU) 97.18, vit. C (mg) 23.03, Thiamin (mg) 0.15, Riboflavin (mg) 0.26, Niacin (mg) 5.72, Pyridoxine (Vit. B6) (mg) 0.41, Folate (µg) 44.35, Cobalamin (Vit. B12) (µg) 1.89, sodium (mg) 400, Potassium (mg) 806, calcium (mg) 60.58, iron (mg) 2.7, Starch () 1, Lean Meat () 3, Fat () 1.5, Carb Choice () 1, Percent Daily Values are based on a 2,000 calorie diet
Thursday, March 26 2015
1 3 - 4 pound small bone-in ham
1 10 ounce jar plum jam (1 cup)
1/4 cup pomegranate juice
1/8 teaspoon ground cloves (optional)
1 tablespoon Dijon-style mustard
6 medium leeks
Salt and pepper
1/2 cup finely shredded Parmesan cheese
1/2 cup soft bread crumbs
2 tablespoons butter, melted
Fresh sage leaves (optional)
Preheat oven to 350 degree F. Place ham on a rack in a foil-lined roasting pan. Roast, uncovered, for 45 minutes.
For sauce, in small saucepan stir together jam, pomegranate juice, and ground cloves. Heat over low until melted and combined. Spoon half of the sauce over ham. Tent with foil. Roast for 1 to 1-1/2 hours more or until internal temperature of ham is 140 degrees F. Remove and let stand, covered, for 10 minutes. Stir mustard into remaining sauce and heat through.
For leeks, trim root ends and tough green tops. Halve leeks lengthwise. Remove and discard tough outer layers. Rinse well. Arrange leek halves in a 2-quart rectangular baking dish. Add 2 tablespoons water. Sprinkle leeks lightly with salt and pepper and 1/4 cup of the cheese. Cover with foil. Bake in the oven with ham for 35 minutes. Uncover; sprinkle with bread crumbs and remaining cheese. Drizzle with melted butter. Bake, uncovered, for 15 minutes more or until leeks are tender (yield easily when pierced with a fork) and topping is brown.
To serve, lightly spoon some of the remaining sauce over the ham. Slice ham and serve with remaining sauce and leeks. Garnish with sage leaves. Makes 12 servings.
Leeks are tender when they yield easily when pierced with a fork.
Per Serving: cal. (kcal) 310, Fat, total (g) 13, chol. (mg) 69, sat. fat (g) 5, carb. (g) 25, Monosaturated fat (g) 5, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 14, pro. (g) 24, vit. A (IU) 826.03, vit. C (mg) 7.09, Thiamin (mg) 0.49, Riboflavin (mg) 0.28, Niacin (mg) 6.71, Pyridoxine (Vit. B6) (mg) 0.55, Folate (µg) 36.29, Cobalamin (Vit. B12) (µg) 0.61, sodium (mg) 1001, Potassium (mg) 458, calcium (mg) 80.77, iron (mg) 2.16, Percent Daily Values are based on a 2,000 calorie diet
Sunday, January 11 2015
30 chocolate wafers, (see Tip)
2 tablespoons chopped pitted dates
2 tablespoons water
1 tablespoon canola oil
1 tablespoon brewed coffee
1 tablespoon water
1 1/2 teaspoons unflavored gelatin
1 large egg
1/2 cup low-fat milk
8 tablespoons packed light brown sugar, divided
1/3 cup unsweetened cocoa powder, preferably Dutch-process
2 ounces bittersweet chocolate, chopped
1 1/2 teaspoons vanilla extract
2 tablespoons dried egg whites, (see Ingredient Note), reconstituted according to package directions
1/2 teaspoon cream of tartar
Preheat oven to 325 degrees F. Coat a 9-inch deep-dish pie pan with cooking spray.
To prepare crust: Combine chocolate wafers and dates in a food processor; process until finely chopped. Add water and oil and process until moistened. Press into the bottom and sides of the prepared pan.
Bake until crisp, about 10 minutes. Cool completely on a wire rack.
To prepare filling & garnish: Combine coffee and water in a small bowl. Sprinkle gelatin on top and set aside to soften.
Whisk egg, milk, 3 tablespoons brown sugar and cocoa in a small saucepan until smooth. Cook over low heat, whisking constantly, until thickened and an instant-read thermometer registers 160 degrees F, 5 to 7 minutes. Do not let the mixture come to a simmer. Remove from the heat. Add the reserved gelatin mixture; stir until dissolved. Add chocolate and vanilla, stirring until melted. Set aside to cool to room temperature, about 30 minutes.
Beat reconstituted egg whites and cream of tartar in a large bowl with an electric mixer on low speed until frothy. Increase speed to high and beat until soft peaks form. Gradually add the remaining 5 tablespoons brown sugar, beating until the meringue is smooth and glossy.
Whisk one-fourth of the meringue into the cooled chocolate mixture until smooth. Scrape the chocolate mixture into the remaining meringue and fold in with a whisk. Spoon the filling into the crust and chill, uncovered, until set, about 3 hours.
Tip: Many commercial cookies and wafers contain partially hydrogenated oil, a source of trans-fatty acids. Look for brands made without these oils, such as Newman's Own Organics and Mi-Del, which fortunately are every bit as tasty. Find them in the natural-foods section of large supermarkets.
Ingredient Note: Dried egg whites are pasteurized-a wise choice when making meringue toppings that may not reach 160 degrees F (the temperature at which eggs are considered "safe"). You'll find them in the baking or natural-foods section of most supermarkets. Reconstitute according to package directions.
MAKE AHEAD TIP: Cover and refrigerate for up to 2 days. | Equipment: 9-inch deep-dish pie pan
Per Serving: cal. (kcal) 172, Fat, total (g) 6, chol. (mg) 22, sat. fat (g) 1, carb. (g) 29, Monosaturated fat (g) 1, fiber (g) 2, pro. (g) 4, sodium (mg) 88, Potassium (mg) 106, Other Carb () 1.5, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
Sunday, November 23 2014
3 tablespoons canola oil, divided
1 medium sweet onion, (half diced, half thinly sliced), divided
8 ounces mushrooms, chopped
1 tablespoon onion powder
1 1/4 teaspoons salt , divided
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground pepper
2/3 cup all-purpose flour, divided
1 cup low-fat milk
3 tablespoons dry sherry, (see Ingredient Note)
1 pound frozen French-cut green beans, (about 4 cups)
1/3 cup reduced-fat sour cream
3 tablespoons buttermilk powder, (see Ingredient Note)
1 teaspoon paprika
1/2 teaspoon garlic powder
Preheat oven to 400 degrees F. Coat a 2 1/2-quart baking dish with cooking spray.
Heat 1 tablespoon oil in a large saucepan over medium heat. Add diced onion and cook, stirring often, until softened and slightly translucent, about 4 minutes. Stir in mushrooms, onion powder, 1 teaspoon salt, thyme and pepper. Cook, stirring often, until the mushroom juices are almost evaporated, 3 to 5 minutes. Sprinkle 1/3 cup flour over the vegetables; stir to coat. Add milk and sherry and bring to a simmer, stirring often. Stir in green beans and return to a simmer. Cook, stirring, until heated through, about 1 minute. Stir in sour cream and buttermilk powder. Transfer to the prepared baking dish.
Whisk the remaining 1/3 cup flour, paprika, garlic powder and the remaining 1/4 teaspoon salt in a shallow dish. Add sliced onion; toss to coat. Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the onion along with any remaining flour mixture and cook, turning once or twice, until golden and crispy, 4 to 5 minutes. Spread the onion topping over the casserole.
Bake the casserole until bubbling, about 15 minutes. Let cool for 5 minutes before serving.
Don't use the high-sodium "cooking sherry" sold in many supermarkets. Instead, purchase dry sherry sold with other fortified wines.
Look for buttermilk powder, such as Saco Buttermilk Blend, in the baking section or with the powdered milk in most supermarkets.
Per Serving: cal. (kcal) 212, Fat, total (g) 10, chol. (mg) 10, sat. fat (g) 2, carb. (g) 23, Monosaturated fat (g) 5, fiber (g) 3, pro. (g) 7, sodium (mg) 533, Potassium (mg) 259, calcium (mg) 161.55, Vegetables () 1, Starch () 0.5, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet
Wednesday, August 13 2014
1 package (8 ounces) cream cheese, softened
1/3 cup hazelnut spread (such as Nutella)
1/2 cup toasted hazelnuts, chopped
1 prepared chocolate cookie piecrust (such as Oreo)
1 teaspoon vanilla extract
2 tablespoons mini chocolate chips
Heat oven to 325 degrees F.
In a large bowl, combine cream cheese, hazelnut spread and 1/4 cup sugar. Beat on medium for 3 minutes or until well blended. Add egg and 1/4 cup hazelnuts and beat until blended. Pour into prepared piecrust.
Bake at 325 degrees F for about 30 minutes or until center is just set. Remove pie from oven and cool completely on a wire rack.
Once pie has cooled, beat heavy cream, remaining 1/4 cup sugar and vanilla on high speed until medium peaks form. Spread over pie and sprinkle with remaining 1/4 cup hazelnuts and mini chocolate chips.
Tuesday, April 15 2014
Yield: about 7 cups
Prep Time: 15 mins
2 large cloves garlic, peeled and sliced
1 1/2 pounds carrots, peeled, trimmed and cut into 3-inch pieces
1 box (32 ounces) vegetable broth
2 tablespoons packed brown sugar
1 1/2 teaspoons ground ginger
2 tablespoons heavy cream
3 tablespoons instant potato granules (for a thicker soup, if desired)
Chopped cashews, to garnish (optional)
Fresh cilantro, to garnish (optional)
Scatter onion and garlic over bottom of slow-cooker bowl. Top with carrots. Add vegetable broth and 2 cups water.
Cover slow cooker and cook on HIGH for 6 hours or LOW for 8 hours.
Uncover and stir in brown sugar, ginger, heavy cream, salt and instant potato granules, if using. With a blender, an immersion blender or food processor, carefully puree until desired consistency is reached.
Transfer soup to bowls and garnish with cashews and fresh cilantro, if desired.
Per Serving: cal. (kcal) 108, Fat, total (g) 2, chol. (mg) 7, sat. fat (g) 1, carb. (g) 21, fiber (g) 4, pro. (g) 2, sodium (mg) 909, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet
Sunday, April 13 2014
Plan on using the leftover ham in sandwiches or at breakfast or brunch.
Prep Time: 15 mins
1 5 - 6 pound cooked bone-in ham
1/2 cup Irish stout (such as Guinness), apple cider, or apple juice
6 small parsnips, peeled and halved lengthwise
1 pound red boiling onions, peeled* and halved, and/or medium red onions, quartered
Preheat oven to 325 degrees F. Score ham by making diagonal cuts in fat in a diamond pattern. Stud the ham with cloves. Place ham on a rack in a shallow roasting pan. Insert a meat thermometer into thickest portion of the ham. (The thermometer should not touch bone.) Bake for 30 to 60 minutes or until thermometer registers 120 degrees F.
Meanwhile, for glaze, in a small saucepan, combine stout, honey, and butter. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Set aside.
In a small skillet, cook parsnips in a small amount of boiling water for 5 minutes; drain. Arrange parsnips and onions around ham. Pour glaze over ham and vegetables. Bake for 45 to 50 minutes more or until thermometer registers 140 degrees F and vegetables are tender, spooning pan juices over ham and vegetables once. Remove roasting pan from oven.
Transfer ham and vegetables to a serving platter, spooning some of the pan juices over vegetables. Makes 14 servings.
Make Ahead Tip
- Prepare glaze as directed; cool. Transfer to an airtight container and refrigerate for up to 24 hours. Before glazing the ham, transfer the glaze to a small saucepan. Cover and cook until heated through. Pour over ham and vegetables as directed.
- * To peel boiling onions, in a medium saucepan, cook onions in boiling water for 30 seconds; drain. Rinse with cold water; drain again. When cool enough to handle, cut a small slice from the root end of each onion. Squeeze from the other end to remove the onion from the peel.
Per Serving: cal. (kcal) 283, Fat, total (g) 14, chol. (mg) 76, sat. fat (g) 6, carb. (g) 12, Monosaturated fat (g) 6, Polyunsaturated fat (g) 2, fiber (g) 1, sugar (g) 6, pro. (g) 26, vit. A (IU) 146, vit. C (mg) 5, Thiamin (mg) 1, Riboflavin (mg) 0, Niacin (mg) 7, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 24, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 1740, Potassium (mg) 597, calcium (mg) 20, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
Saturday, April 12 2014
Prep Time: 15 mins
1 10 3/4ounce can condensed cream of celery soup
1 cup dried elbow macaroni
1 4 ounce can (drained weight) sliced mushrooms, drained
2 tablespoons diced pimiento
1 tablespoon dried minced onion or 1/2 cup chopped onion
1/2 cup shredded American cheese (2 ounces)
Preheat oven to 375 degrees F. In an ungreased 2-quart casserole, gradually stir milk into soup. Stir in ham, macaroni, mushrooms, pimiento, and onion.
Bake, covered, about 40 minutes or until macaroni is tender. Sprinkle with cheese. Bake, uncovered, about 10 minutes more or until cheese is melted. Let stand for 10 minutes before serving. Makes 4 servings.
Per Serving: cal. (kcal) 341, Fat, total (g) 12, chol. (mg) 61, sat. fat (g) 6, carb. (g) 33, Monosaturated fat (g) 3, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 7, pro. (g) 26, vit. A (IU) 485.9, vit. C (mg) 13.58, Thiamin (mg) 0.31, Riboflavin (mg) 0.36, Niacin (mg) 2.37, Pyridoxine (Vit. B6) (mg) 0.1, Folate (µg) 76.6, Cobalamin (Vit. B12) (µg) 0.55, sodium (mg) 2042, Potassium (mg) 323, calcium (mg) 222.13, iron (mg) 1.44, Percent Daily Values are based on a 2,000 calorie diet
Thursday, April 10 2014
Showcase spring's finest in this veggie-packed rice dish.
Prep Time: 15 mins
2 cans (14.5 ounces each) vegetable broth
1/2 pound asparagus, ends trimmed, cut into 1-inch pieces
1 pound fresh English pea pods, shelled (1 cup peas), or thawed frozen peas
1 tablespoon unsalted butter
1/3 cup finely diced shallots
1/2 lemon, juiced (about 2 tablespoons)
1/2 cup grated Parmesan cheese
Bring broth and 1/2 cup water to a simmer in a medium lidded pot. Add asparagus and cook 3 minutes or until crisp-tender. Remove asparagus to a colander with a slotted spoon and run under cold water; set aside. Repeat with fresh peas, but cook only 1 minute. (If using frozen peas, skip this step.) Reduce heat to low and cover broth.
Heat oil and butter in a large saute pan over medium heat. Add shallots and cook 2 minutes. Stir in rice and cook 1 minute. Pour in wine and cook until liquid is almost absorbed, about 2 minutes. Add 1/2 cup of the reserved hot broth and stir; when most of the liquid has been absorbed, add another 1/2 cup broth. Continue until broth is gone and rice is tender, stirring well with each addition, about 20 to 25 minutes total.
Stir in lemon zest and juice, Parmesan, salt, frozen peas (if using) and reserved vegetables. Serve immediately.
Per Serving: cal. (kcal) 401, Fat, total (g) 10, chol. (mg) 16, sat. fat (g) 4, carb. (g) 60, fiber (g) 4, pro. (g) 13, sodium (mg) 893, Percent Daily Values are based on a 2,000 calorie diet