cooking light - august 2015 usa

8/17/2019 Cooking Light - August 2015 USA

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NO-COOK SAUCES

FOR THE GRILL

12 FISH

YOU SHOULD

EAT NOW

-INGREDIENT RECIPES to the Rescue!

FIVE EASY WAYS TO EAT CLEAN TONIGHT

Pork TenderloinPeppers, and Pole

Recipes p. 26

S P E C I A L

R E P O R T

5 AUGUST 2015


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Naturally Beautiful Results

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P H O T O G R A P H Y : ( C L O C K W I S E F R O M T

O P ) B R I A N W

O O D C O C K ,

J E N N I F E R C A U S E Y ( 2 ) , A N D G R E G D

U P R E E

ON THE COVER

PHOTOGRAPHY

Jennifer Causey

FOOD STYLING

Marian Cooper CairnsPROP STYLING

Paige Hicks

TO COOKRIGHT NOW

3 STAFF

FAVESSUMMERON A PLATE

Juicy tomatoesand herb-packed

ranch dressing: It’swhat you want toeat right now.p. 12

CALLINGALL CAULILOVERS

Our veggie-based

crust keeps theseproduce-packedpizzas light. p. 92

NO-EFFORTSAUCE

Cheesy, creamy,spicy ... and what

is that secretingredient? You’llnever guess. p. 132

p.116Shrimp and

Broccolini with Chive-

Butter Sauce

Features

Five-IngredientCooking

P. 108

Five secrets for simple yet elegant dinners

Fig LoveP. 118

Six ways with summer’smost alluring fruit

No-CookSummer Sauces

P. 130

Lick-the-spooncondiments for topping,dipping, and drizzling

Eat More Fish.The Right Fish.Here’s How.

P. 134

A guide tosustainable seafood

A U G U S T 2 0 1 5 C O O K I N G L I G H T 3

V O L . 2 9 / N O . 7


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P H O T O G R A P H Y : ( C L O C K W I S E F R O M

T O P R I G H T ) R O

B B I E C A P O N E T T O

B R I A N W O O D C O C K

G R E G

D U P R E E

J E N N I F E R C A U S E Y

A N D B R I A N W O O D C O C K

BUBBLYQUENCHERSAND FROZEN

CONFECTIONSp.14

If I’m going away for

10 days, I cut back for20 days beforehand.”

p.78

Let’s GetCooking!11

| Today’s SpecialSteak and grilledheirloom tomatoesfrom Johanna Ware

14 | Most WantedCool gear for hot days

16 | Summer Savvy Te ultimate sangria

18 | Help Me, KenjiQuick pickles

DinnerTonight21 | Dinner TonightFast family recipes

37 | Superfast20-minute cooking

48 | EverydayVegetarianMile-high nachos

53 | Slow Cooker“Baked” beansfrom scratch

KitchenCondential147

| TechniqueCooking whole fish

148 | Use It UpChallengeCorn tortillas

150 | Market Smarts A primer on protein-and fiber-rich lentils

& the rest...6 | Editor’s Note

8 | Letters

152 | Recipe Index

54 | Kids in the KitchenChicken Parmesansliders

59 | Cook Once, Eat 3x Wheat berries

63 | Freeze It Summer minestrone

65 | Sunday Strategist 5 more menu ideas

NutritionMade Easy 67 | Nutrition IQ What is clean eating?

68 | By the Numbers

5 steps to healthier,happier eating

73 | Recipe Makeover A better veggie burger

HealthyHabits77

| StrategyStaying on track while traveling

82 | BeautyCooling cucumber;makeup removers

89 | DietMenopause and weight gain

90 | TravelBrooklyn in 10,000steps and 2,000 calories

CookingDepartments92 | Cooking Light DietCheesy cauliflowerpizza crust

96 | GardenLate summer’sheat-loving crops

105 | Mad DeliciousSlow-grilled short ribs

154 | Wow! Watermelon pizza

4 C O O K I N G L I G H T A U G U S T 2 0 1 5

p. 38Cabbage salad with salmon

4 new uses forcorn tortillas

p.148

p.63Summer’sbounty in a bowl

p. 54A fun twist on

an Italian classic


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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

A N D

( P O S T C A R

D ) M

I C H A E L S L E A R ; P R O P S T Y L I N G : C L A I R E S P O L L E N

Hanging with

my grandfather

pop, the King

mackerel who

taught me

how to fish.

A Photographer

shot this postcard of

my family in beach

mode, circa 1984.

HUNTER LEWIS

[email protected]

@NotesFromACook


FISH TALES

AS A KID I practically lived on the beach every August. Low tide meant epic family soccer gamesand towering sand castles, and I can still taste thesandy peanut butter and jelly sandwiches and smellthe chili dogs wrapped in foil. Every evening as thesun set over the dunes of Myrtle Beach, South

Carolina, the 17 of us—my immediate family plusgrandparents, aunts, uncles, and cousins on mymom’s side—formed a circle of beach chairs arounda cooler for the adults’ cocktail hour ritual.

What I remember most is the fishing. Every daymy grandfather and I would walk our rods a blockto the beach, bait our hooks, cast out past the sand-bar, and wait for the primal thrill of a fish jerking onthe end of the line. We caught schools of pompanoand whiting. Spot and bluefish and the occasionalflounder, too. I relished my job of catching bait andscaling and filleting the keepers that my grand-

mother would roast or put into a stew, and I kept achart taped on the refrigerator door to log our dailycatch. A good day on the beach meant two dozenfish. Ten one summer about 20 years ago, the fishsimply stopped biting. Even the sand fleas and

minnows we used as bait disappeared. Other anglersblamed the decline on the barges that pumpedsand onto the beach, but whatever the cause, theexperience taught me to value life f rom the sea.

Now the stakes are much higher, and we can’tguarantee the existence of popular eating fish like wild bluefin tuna and cod. “We’ve told the oceans

what we’re willing to eat rather than ask what they’re willing to provide,” Barton Seaver, the director ofHarvard’s Sustainable Seafood and Health Initiative,recently told im Cebula, our senior food editor.Barton and im, a native New Englander whospent his childhood summers crabbing on CapeCod, tackled the complexities of the seafoodindustry together to create our sustainable shoppingand cooking guide (“Eat More Fish. Te RightFish. Here’s How.”). It starts on page 134. I hopeit inspires and empowers you to try new fish—for your own health and for the health of the oceans.

Tis month my wife, Ellen, and I will take ourlittle girls to the beach. I’ll throw a few casts intothe Gulf of Mexico and, who knows, maybe catcha gorgeous mackerel togrill for dinner. Tat’s howI’ll teach my own kidsto connect the dotsbetween what we pullfrom the water and whatis on their plates.


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LETTERS

P H O T O G R A P H Y : R A N D Y

M A Y O R

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 se rvice 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 Forchange 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. COOKINGLIGHT BOOKS 800-765-6400. COPYRIGHT PERMISSION 205-445-6047. EDITORIAL OFFICE For questions or comments, go to cookinglight.com/contact-us or write to 2100 L akeshore Drive, Birmingham, AL 35209.


SUMMER SMASHI just nished the

June 2015 issueand realized that Idog-eared almost

every page! I reallyenjoyed this issue, and

I’m excited to getcooking this week.

Thanks for an

inspiring issue!CAREN BENNETT VIA EMAIL

A WEIGHTY ISSUE“The Right Way to Talk to YourKids About Weight” (June,p. 99) was wonderful. Growingup in the 1970s, my mom tookme to my first diet supportgroup at the age of 10. I havestruggled for decades to have anormal relationship with food.Now, at 51, I have it. I have neverdiscussed weight with mydaughters, and it has been thesmartest thing I have ever done.DARLA CALVET, PHD SAN DIEGO, CA

DINNER DATE SUCCESSI made chef Marco Canora’sQuinoa Panzanella with WildSalmon (June, p. 9) for ourspecial stay-at-home date night.It was so easy and delicious—perfect for an end-of-week meal.BECKY DIAMOND YARDLEY, PA

FARMERS’ MARKET FLOPI was disappointed that THEDistrict of Columbia was left outof your recent 50 States, 50Markets Web feature. We maynot technically be a state, but weare the capital of the UnitedStates. We have an estimatedpopulation of over 650,000,larger than some states. We alsohave many farmers’ marketsthat are worth visiting—DupontCircle, the USDA and PennQuarter markets, and many

others. Please do not leave DCout in future articles.JEAN E. RIEDLINGER WASHINGTON, DC

CorrectionThe amount of stock listed forCashew and Green OnionBulgur, a side dish for Thai BasilChicken Stir-Fry (June, p. 22), should be 1 1 ⁄ 3 cups, not 1 ⁄ 3 cup .

Save Cooking Light recipes with your phone.

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

: K E L L I E G E R B E R K E L L E Y ; P R O P S T Y L I N G : C L A I R E S P O L L E N .

P O R T R A I T : C O U R T E S Y O F J O H A N N A W A R E / J A N N

I E H U A N G


A smart, delicious riff onranch dresses this dish.

Recipe p. 12

let’s get TRENDINGTASTES

from

COOKING

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SCAN

PHOTOS

& SAVE

RECIPES

WITH YOUR

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SE EP A G E 8

R ipe heirloom tomatoesin the heart of theseason make Johanna Ware swoon. “Terecouldn’t be anything I

love more,” says the chef of Small- wares, in Portland, Oregon. “Tey’resweet and juicy, and I almost cry when their season is over.”

It doesn’t take much to make themost out of garden-fresh tomatoes: A little salt and fresh ground pepperand a drizzle of olive oil is one of thesimplest routes to tomato nirvana.Serving up slices warmed on thegrill, as Ware does here, intensifiestheir sweetness and acidity and adds

Grilled Steakand Tomato

with CreamyTofu Ranch

BY TIM CEBULA

an alluring touch of smoke to the mix. What makes this simple grilled dishtruly brilliant, though, is a ranch-style

dressing Ware makes from tofu.“I’m from the Midwest, and I have areal love for ranch dressing. Growingup, it was always a guilty pleasure ofmine.” Pureeing the tofu with freshchives, lemon juice, and garlic makes aprotein-packed ranch stand-in that works wonderfully as a dip on its own.Here it makes a delectably tangy saucefor grilled beef and tomatoes. ry Ware’s original version at Smallwaresin Portland this month.

T O D AY ’ S S P E C I A L


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P H O T O G R A P H Y : ( T O P L E F T A N D R I G H T ) J E N N I F E R C

A U S E Y A N D ( B O T T O M

2 ) C O U R T E S Y O F S T

R O C H / R U S

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

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


let’s get cook ing !SO GOOD

Sprinkle 4 ripe peachhalves with 1 1 ⁄ 2 tablespoons

brown sugar, and grill2 minutes on each side.

L O C A L F I N D

Food Hall Nation As culinary commerce booms, food hallsare popping up like gourmet mushrooms

from coast to coast. More selectivelycurated than open-air farmers’ markets,

these indoor marketplaces house everythingfrom local butchers to casual eateries.

Unlike the Italy-centric Eataly archetype,most new halls aren’t bound by a theme.Melrose Market in Seattle and St. Roch

Market in New Orleans offer a diverse arrayof vendors—young-gun chefs as well asestablished faces in the food community.St. Roch co-owner Will Donaldson says

his market is “about 13 individuals, all withsomething to say.” Te hall allows them aspace to say it while establishing a more

intimate bond with customers. Tus, theprimary focus of these markets is on sharing

flavors and moments. “It is a place forpeople to come in and spend hours as they

meet friends, push tables together, andengage in sampling food,”

Donaldson says. “Tis isa shared experience.”

—DARCY LENZ

PRO TIPNo need for special

brushes. Scrub grill gratesclean using a tight ball of

foil held with tongs.

GRILLED STEAK ANDTOMATOES WITH TOFURANCH DRESSING

Hands-on: 29 min.

Total: 29 min.

There’s no need to pull

out the food processor

to make the small

amount of breadcrumbs

for this recipe. Just tear bread by

hand into very small pieces; the

rustic texture is perfect.

4 ounces firm tofu,drained

2 tablespoons choppedfresh chives, divided

1 1 ⁄ 2 tablespoons water

2 teaspoons freshlemon juice

3 ⁄ 4 teaspoon kosher salt,divided

3 ⁄ 4 teaspoon freshly groundblack pepper, divided

1 garlic clove

4 1 ⁄ 2 tablespoons olive oil,divided

4 (4-ounce) beeftenderloin steaks

Cooking spray

3 large heirloom tomatoes,cored and cut crosswiseinto 1-inch-thick slices

1 tablespoon sherryvinegar or whitewine vinegar

1 tablespoon lower-sodium soy sauce

1 ⁄ 2 teaspoon sugar

1 medium shallot,thinly sliced

1 ⁄ 4 cup fresh whole-wheat breadcrumbs

1 teaspoon chile oil

1. Preheat grill to medium-high heat.2. Combine tofu, 1 table-spoon chives, 11 ⁄ 2 tablespoons water, juice, 1 ⁄ 4 teaspoon salt,

1 ⁄ 4 teaspoon pepper, andgarlic in a blender; blenduntil smooth. With blenderrunning, drizzle in 11 ⁄ 2 tablespoons oil.3. Sprinkle steaks with1 ⁄ 4 teaspoon salt and 1 ⁄ 4 teaspoon pepper. Placesteaks on grill rack coated with cooking spray; grill4 minutes on each side or

until desired degree ofdoneness. Coat tomatoslices with cooking spray.Place tomato slices on grill;grill 2 minutes on each side.Combine remaining 1 ⁄ 4 teaspoon salt, remaining 1 ⁄ 4 teaspoon pepper, remaining3 tablespoons oil, vinegar,soy sauce, and sugar in amedium bowl, stirring well with a whisk. Add tomato

and shallot to bowl; tossgently to coat.4. Heat a small skillet overmedium heat. Add bread-crumbs to pan; cook 3minutes or until golden andtoasted, stirring occasion-ally. Drizzle chile oil overcrumbs; toss to coat.5. Spread 2 tablespoonstofu puree in a circle oneach of 4 plates. Divide

tomato slices among plates.Cut steaks across the graininto thin slices; arrangeslices on top of tomatoes.Sprinkle each serving with1 tablespoon toastedbreadcrumb mixture and3 ⁄ 4 teaspoon chives.SERVES 4

CALORIES 356; FAT 24g (sat 4.7g, mono

13.7g, poly 2.7g); PROTEIN 26g; CARB

10g; FIBER 2g; CHOL 59mg; IRON 2mg;

SODIUM 561mg; CALC 93mg

St. Roch Market offers fresh

regional produce along withlocally prepared products.


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BARGAIN

BRAND

BARGAIN

BRAND

GOBS OF FREE TIME.GOBS OF RESIDUE.

p mcookingspr y compamcookingspray.com

*vs. leading brands of cooking spray (except olive oil), after*vs. leading brands of cooking spray (except olive oil), after

spraying on glass bakeware, baking at 400 F for 30 min,spraying on glass bakeware, baking at 400˚F for 30 min,

cooling, washing in standard home dishwasher with detergentcooling, washing in standard home dishwasher with detergent

and repeating 4 times.and repeating 4 times.

e s e r v e d .

© C o n A g r a F o o d s ,

I n c .

A l l R i g h t s R e


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SWEET SCOOP Häagen-Dazs’ new Ginger MolassesCookie ice cream serves up crunchy cookies swirledinto spiced vanilla-cinnamon ice cream. $5

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

N G : K E L L I E G E R B E R K E L L E Y ; P R O P S T Y L I N G : C L A I R E S P

O L L E N

let’s get cook ing !


SIDE DISHSauté zucchini with olive oil,

shallots, sliced almonds,and a lemon squeeze for a

bright seasonal side.

GO-GO BARPatagonia Provisions Fruit

+ Almond bars providetasty and portable energy.patagoniaprovisions.com

1

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BY KIMBERLY HOLLAND

M O S T W A N T E D

1 FOR SPRINKLES

AND SAUCES

Stoneware can go fromhot to cold, so it suits yourfavorite summer treat—from frosty ice cream tohot fruity pie. Availablein 7 colors. $20 each,lecreuset.com

2GET THE SCOOP

Zyliss’ Right Scoop isergonomically designedto help you get yourportion of ice cream withminimal effort. Plus, it’sdesigned to be tongue-friendly so it’s morelickable. $12, zyliss.com

3SUMMER

SNOWFLAKES

West Bend’s ProfessionalSnowball Machineeasily makes extra-light,fluffy ice shavings for yourfavorite syrups. Machine, $80; cups, $8/set of 20;williams-sonoma.com

4 FRESH

AND FIZZY

The sleek sparkling-beverage maker fromSodaStream gets a fun’50s makeover thanksto KitchenAid. Availablein 7 colors. $250, kitchenaid.com

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Juice groves of citrus, fromKey limes to grapefruit, in

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P H O T O

G R A P H Y : R O

B B I E C A P O N E T T O ; F O

O D

S T Y L I

N G : K E L L I E G E R B E R K E L L E Y ; P R O P S T Y L I N G : C L A I R E S P

O L L E N

P H O T O G R A P H Y : ( T O

P L E F T A N D

R I G H T ) J E N N I F E R C A U S E Y

A N D

J A C K

A N D E R S O N / G E T T Y

DRINK UPCakebread Cellars’ 2013

Napa Valley Chardonnay isthe special occasion wine

for summer. $36

PARTY ONGovino Shatterproof

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$15 for 4, govinowine.com

The Ultimate Summer SangriaBY KATIE BARREIR A

How do you make sangria, a quintessential summertime cooler, even moresummery? Start by switching out red wine for the season’s pink darling, rosé. As for fruit, nothing says summer refreshment like dripping-ripe melons.

Add cooling mint, and top with a splash of flowery liqueur. Whether you’re poolside,picnicking, or porch-rocking, this sangria is pitcher-perfect.

SUMMER MELONROSÉ SANGRIA

Hands-on: 10 min.

Total: 8 hr. 10 min.

For a playful presentation,

use a melon baller to scoop

the fruit into bobbing orbs.

1 (750-milliliter)bottle dry rosé

1 ⁄ 2 cup elderflowerliqueur (such asSt. Germain)

2 mint sprigs, divided

1 1 ⁄ 2 cups (1-inch) cubedcantaloupe, divided

1 1 ⁄ 2 cups (1-inch) cubedhoneydew melon,divided

1 1 ⁄ 4 cups (1-inch) cubedbaby seedlesswatermelon,divided

1 1 ⁄ 2 cups chilledclub soda

1. Combine rosé,liqueur, 1 mint sprig,and 1 cup each melonin a pitcher. Cover;chill at least 8 hours.2. Place remainingmelon in a single layerin a small baking dish;cover and f reeze.3. Remove mint

sprig from pitcher,and discard. Stirremaining mint sprig,frozen melon, andclub soda into sangria just before serving.

SERVES 10 (serving size: 1 cup)

CALORIES 126; FAT 0.2g (sat

0g, mono 0g, poly 0.1g); PROTEIN

1g; CARB 13g; FIBER 1g; CHOL

0mg; IRON 0mg; SODIUM 17mg;

CALC 8mg

S U M M E R S A V V Y

Rosé is all aboutrefreshment—light and

bright, it’s a great matchfor summer fruit.

Preferable to reds forsummer sangria, rosédelivers grape flavor

without heavy tannins.

Skip the ice cubes.

Freeze some ofthe fruit, and stir inbefore serving tokeep your pitcherof sangria chilledwithout diluting

the flavor.

Chilled club soda addsrefreshing effervescence and stretches your sangria

without adding calories. Stir

it in right before serving sothe fizz doesn’t fizzle out.

Fresh seasonal herbs likemint, basil, and lavender

add a touch of savory to the

fruity brew. For the prettiestpresentation, swap out theherbs used to infuse your

sangria (they wilt and discoloras they sit) for fresh ones.

Build an additional layerof depth with a flavored

liqueur (like St. Germain)or spirit (like brandy) thatcomplements the flavor

profile of your drink.

Adding flavorsto a pricey bottleof rosé masks the

nuances you’re payingfor. With sangria, look

for one in the $6 to $15range from Spain

or France.


16 C O O K I N G L I G H T A U G U S T 2 0 1 5 S C A N P H O T O S , S A V E R E C I P E S . S E E P A G E 8 .


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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 A N D ( B L O O D Y M A R Y ) B R I A N W O O D C O C K ; F O O D S T Y L I N G : K E L L I E G E

R B E R K E L L E Y ; P R O P S T Y L I N G : L I N D S E Y L O W E R

P O R T R

A I T : R A N D Y H A R R I S

USE IT UPUse leftover pickle juice in

Bloody Marys or marinades,or toss in fresh sliced cukes

for gently brined pickles.

GRADE ASkip basic nonstick sprayfor La Tourangelle’s spray

oils, including pistachioand walnut. $7 to $10

Beyond basic brine: Tailor quickpickles to your taste with herbs,spices, and fresh aromatics.

Kenji Lopez-Alt is the chiefcreative officer of Serious Eats(seriouseats.com), where hewrites Te Food Lab, unravelingthe science of home cooking.

sandwiches or at a cookout.Keep your quick pickles

refrigerated in airtight

containers, and eat them within a couple of weeks.Somehow I don’t thinkthat’ ll be a problem.

Te key to a successfulquick pickle lies in the ratioof four main ingredients: water, acid, sugar, and salt.I usually lean on these threebasic ratios.

For supersharp, tangypickles: 1 cup vinegar andabout 11 ⁄ 2 tablespoons salt.Heat this mixture with 1 bayleaf, 1 dozen pearl onions,

1 tablespoon each of wholeblack peppercorns and mus-tard seeds; pour it over tinycucumbers, and you haveFrench cornichons. Add whole garlic cloves, crushedred pepper, and dill seed fordilly beans or carrots.

For sweet pickles: 1 cupeach vinegar, water, andsugar, plus 2 tablespoonskosher salt. Heat and pour

over thinly sliced red onionand sliced jalapeño for aperfect taco garnish.

For all-purpose pickles: Equal parts water and vine-gar, with salt to taste (about1 tablespoon per cup works well), will give you bright,crunchy pickles to serve with

Q: Can Imake tastypickles in lessthan a week?

A: Quick picklesare delicious. Andeasy: Combine vinegar, salt,sugar, water, and aromatics;boil and pour over veggies,covering them with a cleankitchen towel to keep themsubmerged. Chill for a fewhours (overnight is evenbetter), and presto—you’rea bona fide pickler.

Yuzu Kosho Tis spicy Japanese condiment, a fermented blend of

rind from yuzus (East Asian citrus fruits resembling mandarinoranges), chiles, and salt, traditionally accompanies soups,

noodle dishes, and sushi. Its potent hit of acidic, slightly pineyheat is distinct but versatile, matching well with meat, fish,

and veggie dishes. ry mixing 1 ⁄ 4 teaspoon into stir-frysauces, marinades, dressings, or even mayonnaise. Find it at

Asian markets or online at amazon.com. —DARCY LENZYakami Orchard is

our brand of choice.$14, amazon.com



G L O B A L I N G R E D I E N T

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


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WE’RE

REAL CHEESE PEOPLETM

See Nutrition Information for Fat and Saturated Fat Content© 2015 Sargento Foods Inc.

REAL CHEESE PEOPLETM

KNOW WHEN IT COMES TO

PROTEIN,CHEESE RULES.

It keeps you fueled. It keeps yousatisfied. Because Sargento® String

Cheese is a natural source ofprotein. With 8 grams per serving,

it beats out almonds, eggs andpeanut butter — every time.

Learn more about wholesome snacking at Sargento.com/snacks


22/140

©La

Just the stuff that matters.™

only three ingredients: cherries, almonds and dates.

SO SIMPLEYOU COULD MAKE IT AT HOME


23/140

FASTFAMILY

RECIPES

from the Cooking Light Kitchen


Spiced GrilledChicken Thighs with

Chile-Herb SauceRecipe p. 28

SCAN PHOTOS

& SAVE RECIPES

WITH YOUR PHONE!

S E E P A G E 8

20 PAGES OFFAST MEALS

Super fast P. 37

Everyday Vegetarian

P. 48

SlowCookerP. 53

Kidsin theKitchen P. 54

CookOnce,Eat 3x P. 59

Freez e ItP. 63

AND MORE!


24/140

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

S T Y L I N G

: K E L L I E G E R B E R K E L L E Y ; P R O P S T Y L I N G : C L A I R E S P O L L E N

MINUTES

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35


WHILE GRILL

PREHEATS

Assemble peppers.

WHILE

PEPPERS GRILL

Prepare

jicama slaw.

skewer. Brush peppersevenly with oil. Placepeppers on grill rack; grill12 minutes or until lightlycharred, turning once after6 minutes. Place stuffedpeppers on a platter; removeskewers. Serve stuffed

peppers with lime wedges.SERVES 4 (serving size: 2 stuffed peppers)

CALORIES 265; FAT 12.3g (sat 5.5g, mono




SERVE WITH

SPICY JICAMA SLAW

A dash of hot sauce kicks up this

creamy, crunchy slaw. Use the

julienne blade of a mandoline to

quickly cut the jicama.

grilled beanand cheesestuffedpoblanosThe cheesy filling becomes extra

gooey and melty as the peppers

grill. Unlike with a lot of stuffed peppers, you don’t need to roast

these before stuffing. Poblanos

are fairly mild, especially with the

seeds removed. For even less heat,

use Anaheim chiles.

1 cup fresh or frozencorn kernels

2 ⁄ 3 cup chopped celery

1 ⁄ 2 teaspoon kosher salt

1 ⁄ 4 teaspoon freshlyground black pepper

3.5 ounces shredded cheddarcheese (about 3 ⁄ 4 cup)

1 (15-ounce) canunsalted pinto beans,rinsed and drained

8 medium poblanopeppers or Anaheimchiles (about 2 pounds)

1 tablespoon canola oil

4 lime wedges

1. Preheat grill to high heat.2. Combine first 6ingredients in a mediumbowl. Remove tops f rompoblanos; reserve tops.Scoop out seeds; discard.Place about 1 ⁄ 2 cup beanmixture in each pepper.Replace pepper tops;secure each with a 4-inch

GAME PLAN

MAKE AHEADStuff the peppers,

secure with skewers, and

refrigerate in an airtight

container a couple ofdays before grilling.

3 tablespoons canolamayonnaise

1 tablespoon freshlemon juice

1 teaspoon hot peppersauce (such as Tabasco)

3 cups julienne-cut peeled jicama (about 1 medium)

1 cup matchstick-cutcarrot

1 cup choppedfresh cilantro

1. Combine mayonnaise, juice, and hot pepper saucein a bowl. Add remainingingredients; toss to coat.

SERVES 4 (serving size: about 1 cup)

CALORIES 78; FAT 3g (sat 0g, mono 1.8g,

poly 1.1g); PROTEIN 1g; CARB 12g;

FIBER 6g; CHOL 0mg; IRON 1mg;


DINNERTONIGHT

M E A T L E S

S

M O ND A Y


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WHILE WATER

FOR NOODLES

AND SHRIMP

COMES TO A BOIL

Slice cabbage.

WHILE NOODLES

AND SHRIMP COOK

Prepare dipping sauce.

GAME PLAN

24 C O O K I N G L I G H T A U G U S T 2 0 1 5 S C A N P H O T O S , S AV E R E C I P E S . S E E P A G E 8 .

done. Drain and rinse withcold water. Drain.2. Add warm water to alarge shallow dish to a depthof 1 inch. Place 1 rice papersheet in dish; let stand 30seconds or until soft. Place a

dry kitchen towel on a worksurface. Place rice papersheet on towel. Place 3shrimp on bottom third ofsheet, leaving a 2-inchborder. Top with 2 table-spoons cabbage, 4 mintleaves, 1 teaspoon peanuts,one-fourth of the chile, and1 ⁄ 4 cup cooked rice noodles.Fold bottom of sheet overfilling. Fold sides of sheet

over filling; roll up, jelly-rollfashion, starting with filledside. Gently press seam toseal. Place roll, seam sidedown, on a serving platter(cover to keep from drying).Repeat procedure withremaining wrappers, shrimp,

shrimpsummerrolls with sesame-soydipping sauceThe popular appetizer becomes

a substantial summer entrée for two. Speed up prep time by

having all the ingredients ready

in small bowls before assembling.

2 ounces uncookedrice vermicelli noodles

12 medium shrimp, peeledand deveined (8 ounces)

4 (8-inch) roundrice paper sheets

1 ⁄ 2 cup very thinly sliced napa(Chinese) cabbage

16 fresh mint leaves

4 teaspoons choppedunsalted, dr y-roasted

peanuts 1 small serrano chile,seeded and thinly sliced

2 tablespoons choppedgreen onions

1 tablespoon mirin(sweet rice wine)

1 tablespoon freshlime juice

1 tablespoon darksesame oil

21 ⁄ 2 teaspoons lower-sodiumsoy sauce

1 teaspoon sugar1 ⁄ 4 teaspoon fish sauce

1. Bring a medium saucepanfilled with water to a boil. Add rice noodles andshrimp; cook 2 minutes oruntil shrimp and noodles are

FLAVOR HITMirin has a sweet,

slightly acidic flavor

that rounds out the

dipping sauce. Dry

sherry will also work.

MINUTES

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35

DINNERTONIGHT

JU S T F O R

2

T U E SD A Y cabbage, mint, peanuts,chile, and noodles.

3. Combine green onionsand remaining ingredientsin a small bowl, stirring witha whisk until sugar dissolves.Serve with summer rolls.

SERVES 2 (serving size: 2 rolls and 2 tablespoons dipping sauce)


4.3g, poly 4g); PROTEIN 20g; CARB 50g;



SERVE WITH

MANGO AND TOMATO

SALAD CUPS

11 ⁄ 2 cups cubed peeledripe mango

1 ⁄ 2 cup grape tomatoes,quartered

2 teaspoons canola oil

1 teaspoon freshlime juice

1 ⁄ 4 teaspoon kosher salt 1 ⁄ 4 teaspoon crushed

red pepper

1 small shallot, thinly sliced

2 large green leaflettuce leaves

1. Place first 7 ingredientsin a medium bowl; toss to

combine. Divide mangomixture evenly betweenlettuce leaves.



3.1g, poly 1.4g); PROTEIN 2g; CARB 23g;




27/140

Enjoy Butterball® turkey burgers, bacon and smoked sausage, as well as ourother delicious every day products. Visit Butterball.com for great recipes and savings.

FREERECIPE APP

GET THE BUTTERBALL COOKBOOK PLUS APP FREEFIND OPTIONS FOR RECIPES FRO M EVERY DAY DINNERS TO

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Apple and the Apple logo are trademarks of Apple Inc., registered in the U.S. and other countries. App Store is a service mark of Apple Inc.Google Play is a trademark of Google Inc.

©2015 Butterball, LLC. BUTTERBALL and the Turketarian Badge Logo are trademarks of Butterball, LLC.

IF YOUR FAVORITE EXPRESSION IS“WINNER WINNER TURKEY DINNER!”

Y O U ’ R E P R O B A B LY A T U R K E T A R I A N

IF YOUR FAVORITE EXPRESSION IS“WINNER WINNER TURKEY DINNER!”


28/140

C o ok t h e

c o v er !

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

: M

A R I A N

C O O P E R C A I R N S ; P R O P S T Y L I N G : P A I G E H I C

K S

S C A N P H O T O S , S A V E R E C I P E S . S E E P A G E 8 .26 C O O K I N G L I G H T A U G U S T 2 0 1 5

GIMME 5For more delicious

and impressive

five-ingredient

recipes, turn to our

feature on page 108.

pan-roastedporktenderloinand peppersThis dish comes together in just one pan, making for quick cleanup

and tons of flavor as the elements

build on each other. Each compo-

nent contains just 5 ingredients

or fewer (oil, salt, and black pep-

per are freebies). Anchovies add

depth to the peppers, but you can

omit them if you like.

Pork:


1 (1-pound) pork tenderloin,

trimmed 5 ⁄ 8 teaspoon freshly groundblack pepper, divided

1 ⁄ 2 teaspoon kosher salt,divided

1 ⁄ 2 cup unsalted chickenstock (such as Swanson)

1 ⁄ 2 teaspoon cornstarch 1 ⁄ 2 teaspoon cider vinegar

Peppers:


2 teaspoons chopped

fresh thyme, divided4 garlic cloves, crushed

4 anchovy fillets,drained and finely minced

3 small multicoloredbell peppers, cut into1 1 ⁄ 2-inch strips

2 tablespoons freshflat-leaf parsley leaves

1. Preheat oven to 425°.2. To prepare pork, heat alarge ovenproof skillet over

medium-high heat. Add 1tablespoon oil to pan; swirlto coat. Sprinkle pork with1 ⁄ 2 teaspoon black pepperand 3 ⁄ 8 teaspoon salt. Addpork to pan; cook 4 minutes.

Turn pork over; cook 1minute. Cover pan with foil;bake at 425° for 5 minutes.Remove and discard foil.Bake pork an additional 5minutes or until a thermom-eter registers 145°. Placepork on a cutting board;let stand 10 minutes. Cutacross the grain into slices.3. Return pan to medium-high heat. Combine

remaining1 ⁄

8 teaspoonblack pepper, remaining1 ⁄ 8 teaspoon salt, stock,cornstarch, and vinegar in asmall bowl, stirring witha whisk. Add stock mixtureto pan; bring to a boil. Cook2 minutes or until sauce isslightly thickened. Removesauce from pan; keep warm.4. To prepare peppers, returnpan to medium-high heat.

Add 1 tablespoon oil topan; swirl to coat. Add 1teaspoon thyme, garlic,anchovies, and bell peppersto pan; cook 11 ⁄ 2 minutes,stirring f requently. Place

pan in oven; bake at 425°for 5 minutes.5. Arrange pork and bellpepper mixture on a platter;sprinkle with remaining1 teaspoon thyme andparsley. Drizzle with sauce.

SERVES 4 (serving size: about 3 ounces

pork, 1 ⁄ 2 cup bell pepper mixture, and

1 1 ⁄ 2 tablespoons sauce)





SERVE WITH

CREAMY POLENTA

21 ⁄ 2 cups 2% reduced-fatmilk

2 cups unsalted chickenstock (such as Swanson)



1 ⁄ 2 cup stone-groundpolenta

DINNERTONIGHT

MINUTES

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30

W ED N E SD

A Y

WHILE OVEN

PREHEATS

Sear pork.

WHILE PEPPER

MIXTURE BAKES

Cook polenta.

GAME PLAN

1. Bring milk, chickenstock, salt, and pepper toa simmer in a mediumsaucepan over medium-highheat. Gradually addpolenta, stirring constantly

with a whisk. Reduce heat,and simmer 10 minutesor until liquid is absorbed,stirring occasionally.







29/140

Naturally Beautiful Results

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Sheer bliss.Moisture with a feather-light touch.Introducing New AVEENO

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30/140

WHILE CHICKEN

MARINATES

Prepare sauce.

WHILE CHICKEN

GRILLS

Prepare sweet potatomixture.

GAME PLAN


2. Preheat grill to medium.3. Coat grill rack withcooking spray. Removechicken from marinade;discard marinade. Sprinklechicken with 1 ⁄ 4 teaspoonsalt and 1 ⁄ 4 teaspoon pepper.

Add chicken to grill rack;grill 8 minutes on each sideor until done.4. Place remaining 2 table-spoons oil, remaining 1tablespoon juice, remaining1 teaspoon garlic, remaining1 ⁄ 2 teaspoon sugar, remaining1 ⁄ 4 teaspoon salt, remaining1 ⁄ 4 teaspoon pepper, parsley,half-and-half, and jalapeñoin the bowl of a mini food

processor; process untilfinely chopped. Serve sauce with chicken thighs.

SERVES 4 (serving size: 2 chicken thighs

and about 2 tablespoons sauce)

CALORIES 377; FAT 18.5g (sat 4g, mono

8.9g, poly 3g); PROTEIN 45g; CARB 6g;



spicedgrilledchickenthighs with creamychile-herb sauceWe love the contrast of the

bright, herbaceous sauce withthe smoky grilled chicken thighs.

3 tablespoons olive oil,divided

2 tablespoons freshlime juice, divided

1 tablespoon mincedgarlic, divided

2 teaspoons smokedpaprika

1 1 ⁄ 2 teaspoons sugar, divided

1 teaspoon ground cumin 3 ⁄ 4 teaspoon kosher salt,

divided 3 ⁄ 4 teaspoon freshly ground

black pepper, divided 8 bone-in chicken thighs,

skinned (about 2 pounds)

Cooking spray

2 cups fresh flat-leafparsley leaves

2 tablespoons half-and-half

1 tablespoon mincedseeded jalapeño pepper

1. Combine 1 tablespoonolive oil, 1 tablespoon lime juice, 2 teaspoons minced

garlic, smoked paprika,1 teaspoon sugar, cumin,1 ⁄ 4 teaspoon salt, and1 ⁄ 4 teaspoon pepper in alarge zip-top plastic bag. Add chicken to bag; sealbag. Let stand 15 minutes,turning occasionally.

USE IT UPSpoon any remaining

sauce over grilled

steak or roasted

potatoes, or stir into

plain Greek yogurt.

DINNERTONIGHT

T HU R SD A

Y

MINUTES

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SERVE WITH

GRILLED SWEET POTATO

AND BELL PEPPER TOSS

Cut the red bell peppers from top

to bottom into four panels;

then simply discard the core.

The wide pepper pieces will

take on more char and be easier

to maneuver on the grill.

1 tablespoon olive oil 1 ⁄ 2 teaspoon ground cumin 1 ⁄ 2 teaspoon paprika 1 ⁄ 4 teaspoon kosher salt 1 ⁄ 8 teaspoon freshly

ground black pepper

1 1 ⁄ 4 pounds sweet potatoes,peeled and cut into1 ⁄ 2-inch-thick slices

2 red bell peppers,seeded and quartered

1 teaspoon freshlime juice

1. Preheat grill to medium.2. Combine oil, cumin,paprika, salt, black pepper,and potatoes in a mediumbowl; toss to coat. Addpotatoes and bell pepper togrill; grill 5 minutes oneach side or until potatoesare tender. Remove veg-

etables from grill; coarselychop. Combine vegetablesand juice in a medium bowl;toss to coat.

SERVES 4 (serving size: about 3 ⁄ 4 cup)






31/140

Made with real fruit juice.

Makes a 3% juice drink after mixed in water. ©2015 The Coca-Cola Company.


32/140


33/140


34/140

® , T M , © 2

0 1 5 K e l l o g g N A , C o .

Introducing the NEW Special K collection of Brownies. 80 calories

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35/140


F O R R E C I P E S P A G E S 2 2 - 3 0

just for2 tuesday SHRIMP SUMMER ROLLSWITH SESAME-SOYDIPPING SAUCE

Lime (1)

Mint

Napa cabbage

Green onions

Serrano chile (1)

Dark sesame oil

Lower-sodium soy sauce

Mirin (sweet rice wine)

Fish sauce

Rice vermicelli noodles

8-inch roundrice paper sheets (4)

Unsalted,dry-roasted peanuts

Sugar

MEATLESS MONDAY

GRILLED BEAN ANDCHEESE STUFFEDPOBLANOS

Lime (1)

Celery

Corn kernels

Poblano peppers(2 pounds)

Canola oil

15-ounce can unsaltedpinto beans (1)

Cheddar cheese

(4 ounces)

Spicy Jicama Slaw

Lemon (1)

Cilantro

Matchstick-cut carrot

Jicama (1 medium)

Canola mayonnaise

Hot pepper sauce(such as Tabasco)

8 ounces medium shrimp,peeled and deveined

Mango and TomatoSalad Cups

Mango (1 large)

Lime (1)

Grape tomatoes

Green leaf lettuceShallot (1)

Crushed red pepper

Canola oil

wednesdayPAN-ROASTEDPORK TENDERLOINAND PEPPERS

Red bell pepper (1 small)

Yellow bell pepper(1 small)

Orange bell pepper(1 small)

Thyme

Parsley

Garlic

Canola oil

Cider vinegar

Anchovy fillets,packed in oil (4)

Cornstarch

Unsalted chicken stock(such as Swanson)

Pork tenderloin (1 pound)

Creamy Polenta

Stone-ground polenta

Unsalted chicken stock(such as Swanson)

2% reduced-fat milk

family

fridaySMOKED TURKEYAND SWISS CREPES

Canola oil

Dijon mustard

Whole-wheat flour

Baking powder

Sugar

Eggs (2)

1% low-fat milk

Unsalted butter

Swiss cheese

(2.75 ounces) Black Forest turkey(such as Boar’s Head)

Cucumber-TomatoSkewers with Dilly Sauce

Lemon (1)

Cherry tomatoes(2 pints)

English cucumber (1)

Dill

Canola mayonnaise

Plain 2% reduced-fatGreek yogurt

Jalapeño pepper (1)

GarlicSmoked paprika

Ground cumin

Olive oil

Sugar

Half-and-half

Bone-in chicken thighs(2 pounds)

Grilled Sweet Potatoand Bell Pepper Toss

Lime (1)

Red bell peppers (2)

Sweet potatoes

(11

⁄ 4 pounds)Ground cumin

Paprika

Olive oil

thursdaySPICED GRILLEDCHICKEN THIGHSWITH CREAMYCHILE-HERB SAUCE

Lime (1)

Parsley

DINNERTONIGHT

S H OPPI N G

L I S T

And when you’re craving

something savory, dig int

the now crunchier, crispie

Special K Cracker Chips


36/140

Everyone’s schedules andactivities, all in one place

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Bonus: Exclusive selectionof recipes from the newModern Family cookbook!

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H U R R Y!

Promo tion ends

Sep tember 30 th!


37/140

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 : C L A I R E S P O L L E N


Orzo Salad

with Chicken

and Radishes

Recipe p. 38

SCAN PHOTOS

& SAVE RECIPES

WITH YOUR PHONE!

S E E P A G E 8

DINNERTONIGHT

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T W E N

T Y -

MI NU T E

C O OKI N G


38/140


ORZO SALAD

WITH CHICKEN

AND RADISHES

Because the lemon and basil

flavors become even more

vibrant with some time to

marinate together, this five-

ingredient salad makes the

perfect to-go lunch. Pack it up

the night before, and skip the

cafeteria for a bright and

luscious midday meal.

1 cup uncooked whole-wheat orzo

2 bunches radishes withgreens (about 1 pound),scrubbed

2 cups shredded skinless,boneless rotisseriechicken breast

1 ⁄ 4 cup chopped fresh basil

2 tablespoons extra-virginolive oil

2 tablespoons freshlemon juice

1 ⁄ 2 teaspoon kosher salt 1 ⁄ 2 teaspoon freshly

ground black pepper

1. Prepare orzo accordingto package directions,omitting salt and fat.Drain; rinse with cold water, and drain. Set aside.2. While orzo cooks, thinlyslice radishes to equalabout 2 cups. Coarselychop greens to equal about1 cup. Combine cooledorzo, radishes, greens,chicken, basil, olive oil,lemon juice, salt, andpepper in a bowl; toss.

SERVES 4 (serving size: 1 1 ⁄ 2 cups)

CALORIES 339; FAT 10.3g (sat 1.6g,

mono 6g, poly 1.1g); PROTEIN 28g; CARB

34g; FIBER 9g; CHOL 66mg; IRON

1mg; SODIUM 538mg; CALC 45mg

sesamecabbagesalad with grilled salmon

There are lots of

sustainable salmon

options available now,

from wild Alaskan to

farmed U.S. species. For more on

sustainable seafood, see our story

on page 134 of this issue. Keepthis easy recipe in mind for times

when you have leftover cabbage

in the fridge.

Cooking spray

4 (6-ounce) salmon fillets 5 ⁄ 8 teaspoon kosher salt,

divided 1 ⁄ 2 teaspoon black pepper

2 tablespoons rice vinegar

4 teaspoons canola oil

F A S T S U M M E R S A L A D S

DINNERTONIGHT

SUP E R F A S

T !

MINUTES

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sustainable choice

1 tablespoon darksesame oil

1 tablespoon lower-sodium soy sauce

1 teaspoon lightbrown sugar

2 cups shredded redcabbage

2 cups shredded greencabbage

1 cup shredded carrot 1

⁄ 2 cup chopped freshcilantro

3 green onions,thinly sliced

2 1 ⁄ 2 tablespoons slicedalmonds, toasted

1 1 ⁄ 2 tablespoons toastedsesame seeds

1. Heat a grill pan overmedium-high heat. Coatpan with cooking spray.Sprinkle salmon with

3 ⁄ 8 teaspoon salt and pepper. Add salmon to pan, skinside down; cook 5 minutes. Turn salmon over; cook2 minutes or until done.2. While salmon cooks,combine vinegar and next4 ingredients (throughbrown sugar) in a large bowl,stirring with a whisk. Addcabbages, carrot, cilantro,

onions, and remaining1 ⁄ 4 teaspoon salt to bowl; tossto coat. Divide salad evenlyamong 4 serving plates;top each with 1 salmonfillet. Sprinkle evenly withalmonds and sesame seeds.

SERVES 4 (serving size: about 1 ⁄ 2 cup

salad and 1 salmon fillet)


mono 11.7g, poly 7.1g); PROTEIN 39g;

CARB 11g; FIBER 4g; CHOL 87mg; IRON



39/140


40/140


MEXICAN SCRAMBLEThe eggs will continue to set even

after being removed from the heat,

so be careful not to overcook.

Serve with hot sauce for an extra kick.

1 tablespoon olive oil

2 (4-ounce) chicken andchorizo sausage links,casings removed

1 ⁄ 4 cup chopped white onion

1 tablespoon minced jalapeñopepper

6 large eggs

2 tablespoons water 1 ⁄ 4 teaspoon freshly

ground black pepper

2 whole-wheat English muffins,split and toasted

1 ⁄ 4 cup diced tomato

2 tablespoons choppedfresh cilantro

2 ounces crumbled quesofresco (about 1 ⁄ 2 cup)

1. Heat a large nonstick skilletover medium-high heat. Addoil to pan. Add sausage, onion,and jalapeño; cook 5 minutes,stirring frequently. Combineeggs, water, and black pepper,stirring with a whisk. Add eggmixture to pan; cook 11 ⁄ 2

minutes, stirring frequently.2. Place half a muffin on eachof 4 plates. Top muffins evenly with egg mixture. Sprinkleevenly with tomato, cilantro,and cheese. Serve immediately.

SERVES 4 (serving size: 1 ⁄ 2 muffin, about 3 ⁄ 4 cup egg mixture, 1 tablespoon tomato, and

2 tablespoons cheese)

CALORIES 329; FAT 17.1g (sat 5g, mono 5.7g,

poly 2.1g); PROTEIN 24g; CARB 20g; FIBER

3g; CHOL 327mg; IRON 3mg; SODIUM

528mg; CALC 190mg

gently until just combined.Shape mixture into 12(1-inch-thick) patties.Heat a large nonstickskillet over medium-highheat. Add 1 teaspoon

oil to pan; swirl to coat. Add patties to pan;cook 21 ⁄ 2 minutes on eachside or until done.2. Combine yogurt,remaining 1 ⁄ 4 teaspoon salt,remaining 1 ⁄ 4 teaspoonpepper, cucumber, andremaining 3 tablespoonsonion in a medium bowl,stirring well.3. Cook rice according to

package directions. Addremaining 2 teaspoons oiland paprika to rice; tossgently to combine.4. To assemble, arrangelettuce leaves on a largeserving plate; top evenly with rice, patties,and yogurt mixture.

SERVES 4 (serving size: 3 lettuce wraps)

CALORIES 380; FAT 18.1g (sat 6g, mono


25g; FIBER 3g; CHOL 121mg; IRON


beef andlamb koftalettuce wraps

We love the distinct savoriness

ground lamb brings to these

crunchy wraps, but you can go all ground sirloin for a version

that still delivers loads of flavor.

1 (1-ounce) slicewhole-grain bread,torn into pieces

8 ounces ground sirloin

6 ounces leanground lamb

5 tablespoons gratedred onion, divided

2 tablespoons chopped

fresh parsley

1 tablespoon choppedfresh mint

1 ⁄ 2 teaspoon groundcinnamon

1 ⁄ 2 teaspoon groundallspice

1 large egg 3 ⁄ 4 teaspoon kosher salt,

divided 1 ⁄ 2 teaspoon freshly

ground black pepper,divided

1 tablespoon olive oil,divided

3 ⁄ 4 cup 2% reduced-fatGreek yogurt

3 tablespoons dicedEnglish cucumber

1 (8.8-ounce) packageprecooked brown rice(such as Uncle Ben’s)

1 teaspoon paprika

12 Boston lettuce leaves

1. Place bread in a minifood processor; processuntil large crumbs form.Combine bread, beef,lamb, 2 tablespoonsonion, next 5 ingredients(through egg), 1 ⁄ 2 teaspoonsalt, and 1 ⁄ 4 teaspoon black

pepper in a large bowl; mix

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Try subbingin a different

precooked wholegrain, like farro

or barley, for therice to add a

textural twist.


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THEN.

NOW.

® / ™ T r a d em ar k s ©T h eI am s C om p an y 2 0 1 5

I AMS .® T he ideal am o unt o f pro t ein and v it am ins t o help

keep y o ur do g healt hy and ac t iv e at ev ery s t age o f l i f e.

S o y o u c an alw ay s lo o k f o rw ard t o w hat ’ s nex t .

IAMS. GOOD F OR LIF E .™


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1FRESH CREAMED CORNMelt 2 teaspoons butter in a large nonstickskillet over medium-high heat. Add 2 cups

fresh corn kernels and 2 tablespoons mincedshallots to pan; cook 1 minute, stirring

constantly. Add 3 ⁄ 4 cup 1% low-fat milk, 2 teaspoons all-purpose flour, and 1 ⁄ 4 teaspoon

salt to pan; bring to a boil. Reduceheat to low; cover and cook 4 minutes.

SERVES 4 (serving size: 1 ⁄ 2 cup)

CALORIES 107; FAT 3.4g (sat 1.8g, mono 0.9g, poly 0.5g);

PROTEIN 4g; CARB 18g; FIBER 2g; CHOL 7mg;

IRON 1mg; SODIUM 194mg; CALC 62mg

2FRESH CORN SAUTÉ WITHRED PEPPER AND ONIONS

Melt 2 teaspoons butter in a largenonstick skillet over medium-high heat. Add

2 cups fresh corn kernels to pan; sauté2 minutes. Add 1 ⁄ 4 cup chopped green onions, 1 ⁄ 4 cup diced red bell pepper, 1 ⁄ 4 teaspoon salt, and 1 ⁄ 4 teaspoon freshly ground black pepper to pan; sauté 2 minutes or until crisp-tender.

SERVES 4 (serving size: about 1 ⁄ 2 cup)

CALORIES 85; FAT 2.9g (sat 1.5g, mono 0.8g, poly 0.4g);



3FRESH CORN SAUTÉWITH BACON AND CHIVES

Chop 2 center-cut bacon slices. Add bacon toa large nonstick skillet over medium-high heat;cook until bacon begins to brown. Add 2 cups

fresh corn kernels, 1 ⁄ 4 teaspoon salt, and 1 ⁄ 4 teaspoon freshly ground black pepper to pan;sauté 4 minutes or until crisp-tender. Sprinkle

with 1 tablespoon chopped fresh chives.


CALORIES 75; FAT 2g (sat 0.7g, mono 0.3g, poly 0.4g);



S P E E D Y S I D E S A U T É S

freshsummer

corn sauté 2 teaspoons unsalted

butter

2 cups fresh corn kernels 1 ⁄ 4 teaspoon salt 1 ⁄ 4 teaspoon freshly

ground black pepper

2 tablespoons torn basilleaves

1. Melt butter in a largenonstick skillet over

medium-high heat. Addcorn, salt, and pepper; sauté4 minutes or until crisp-tender, stirring occasionally.Sprinkle with basil.






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QUICK TIPLook for tightly

wrapped husks and

shiny, pale silks when

shopping for fresh

ears of corn.

1

2

3


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FAM I LY - FR I ENDLY

S C A N P H O T O S , S A V E R E C I P E S . S E E P A G E 8 . A U G U S T 2 0 1 5 C O O K I N G L I G H T 45

NO-BAKE CHEWY

GRANOLA BARS

These bars are a perfectly portable

snack you can prep on Sunday and

enjoy throughout the week. Wrap

leftovers tightly in plastic wrap, and

store in the fridge. The bars will

continue to firm up as they chill.

1 1 ⁄ 4 cups quick-cooking oats

1 cup ancient-grain cerealblend (such as Cheerios+ Ancient Grains)

1 ⁄ 4 cup unsweetenedshredded coconut

1 ⁄ 4 cup choppedunsalted pistachios

1 ⁄ 2 teaspoon vanilla extract 1 ⁄ 4 teaspoon kosher salt 1 ⁄ 3 cup creamy peanut butter

1 ⁄ 3 cup honey 1 ⁄ 4 cup chopped pitted dates

Cooking spray

1. Combine first 6 ingredients(through salt) in a large bowl.2. Combine peanut butter,honey, and dates in a saucepanover medium heat. Cook 3minutes or until peanut buttermelts, stirring frequently.3. Pour peanut butter mixture

over oat mixture; stir well tocombine. Spread mixture intoan 8-inch square baking pancoated with cooking spray;press firmly to form a compact,even layer. Place pan in f reezerfor 10 minutes. Remove fromfreezer, and cut into 12 bars.SERVES 12 (serving size: 1 bar)

CALORIES 149; FAT 6.6g (sat 1.8g, mono 2.4g,

poly 1.4g); PROTEIN 4g; CARB 20g; FIBER

2g; CHOL 0mg; IRON 2mg; SODIUM 88mg;

CALC 23mg

to coat. Add chicken;cook 3 minutes or untilbrowned. Turn chickenover, and place pan inoven. Bake at 375° for7 minutes or until done.4. While chicken cooks,combine mayonnaise,

yogurt, chives, lemon juice,remaining 1 teaspoonmustard, remaining 1 ⁄ 2 teaspoon garlic powder,and remaining 1 ⁄ 8 teaspoonsalt in a medium bowl,stirring with a whisk.Serve sauce with tenders.

SERVES 4 (serving size: 2 tenders and

about 2 tablespoons sauce)


mono 5.7g, poly 3.2g); PROTEIN 36g;

CARB 32g; FIBER 1g; CHOL 140mg;

IRON 2mg; SODIUM 577mg;

CALC 56mg

pretzel-crustedchicken

breast

tenders with garlickydipping sauce A crunchy coating from a

snacktime favorite is sure

to win big with the kids—

especially when paired with

a creamy garlic dip. Honey

mustard would be good, too.

5 tablespoons yellowcornmeal, divided

1 ⁄ 4 cup 1% low-fat milk

3 teaspoons Dijonmustard, divided

1 large egg, lightly beaten

1 cup finely crushedunsalted pretzel twists

3 ⁄ 4 teaspoon garlic powder,divided

1 ⁄ 2 teaspoon sugar 1 ⁄ 4 teaspoon kosher salt,

divided 1 ⁄ 4 teaspoon freshly

ground black pepper

8 chicken breast tenders(about 1 1 ⁄ 4 pounds)

Cooking spray

2 teaspoons canola oil 1 ⁄ 4 cup canola mayonnaise 1 ⁄ 4 cup plain Greek yogurt

1 tablespoon choppedfresh chives

2 teaspoons freshlemon juice

1. Preheat oven to 375°.2. Place 4 tablespoonscornmeal in a shallowdish. Combine milk,2 teaspoons mustard, andegg in a separate shallowdish, stirring with a whisk. Combine pretzels,remaining 1 tablespooncornmeal, 1 ⁄ 4 teaspoon

garlic powder, sugar, 1 ⁄ 8 teaspoon salt, and pepperin a third shallow dish,stirring with a whisk.Lightly dredge chickenin cornmeal, dip in milkmixture, and dredge inpretzel mixture, pressinggently to coat thoroughly.Lightly coat chicken withcooking spray.3. Heat a large ovenproof

skillet over medium-highheat. Add oil to pan; swirl


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margheritasandwichesThis quick five-ingredient entrée

transforms a favorite pizza combo

into a melty grilled sandwich. To

thinly slice fresh mozzarella with

ease, freeze the cheese for about

30 minutes before cutting.

1 ⁄ 4 cup lower-sodiummarinara

8 (1-ounce) sliceswhole-grain bread

4 ounces fresh mozzarellacheese, thinly sliced

1 large tomato,cut into 8 thin slices



S A N D W I C H O F T H E M O N T H

12 large basil leaves

Cooking spray 1 tablespoon olive oil,

divided

1. Spread 1 tablespoonmarinara over 1 side of eachof 4 bread slices. Top evenly with cheese and tomatoes.

Sprinkle tomatoes evenly

with pepper and salt. Toptomatoes with basil andremaining bread slices.Lightly coat sandwiches with cooking spray.2. Heat a large skillet overmedium-low heat. Add 11 ⁄ 2

teaspoons oil to pan; swirlto coat. Add sandwiches topan; cook 21 ⁄ 2 minutes oruntil browned. Brush topsevenly with remaining11 ⁄ 2 teaspoons oil. Turnsandwiches over; cook2 minutes or until browned.

Serve immediately.SERVES 4 (serving size: 1 sandwich)

CALORIES 284; FAT 13g (sat 4.9g, mono




—Recipes by Darcy Lenz,

Deb Wise, and Caroline Wright

You can’t measure the importance of teaching them to cook.

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cook.


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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


DINNERTONIGHT

E V E R YD A Y

V E G E T A R I

A N

S C A N P H O T O S , S A V E R E C I P E S . S E E P A G E 8 .48 C O O K I N G L I G H T A U G U S T 2 0 1 5

Mile-High NachosTop crispy baked tortillas with a mountain of beans, veggies, and double-cheesy goodness.

TWO-CHEESE VEGGIE NACHOS Hands-on: 40 min. Total: 40 min.

We love the double-cheese contrast here:

Shredded cheese melts into a bubbly blanket

over the tortillas, while crumbly queso

fresco covers the veggies with a salty kick.

It’s an impressive dish for coffee table

dining—it’s fun to keep it all on the baking

pan and serve as a shared platter.


1 cup chopped red onion 2 garlic cloves, minced

1 cup chopped zucchini

1 cup fresh corn kernels

2 tablespoons thinly sliced jalapeño pepper

1 ⁄ 2 teaspoon ground cumin

1 ⁄ 4 teaspoon chili powder


1 (14.5-ounce) can organicblack beans, rinsed and drained

8 (6-inch) corn tortillas,cut into wedges

Cooking spray

2 ounces shredded reduced-fatMexican-blend cheese(about 1 ⁄ 2 cup)

3 ⁄ 4 cup diced peeled avocado(about 1 small)

2 ounces crumbled queso fresco(about 1 ⁄ 2 cup)

1 ⁄ 4 cup chopped fresh cilantro

1 medium tomato, diced

4 lime wedges

1. Preheat broiler to high.2. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion; sauté 5 minutes or untiltender. Add garlic; sauté 30 seconds. Add zucchini and next 5 ingredients(through salt); cook 5 minutes or untilcrisp-tender. Add beans; cook for 2minutes or until thoroughly heated.3. Arrange tortilla wedges in a singlelayer on a large jelly-roll pan coated

avocado, queso fresco, cilantro, andtomato. Serve with lime wedges.

SERVES 4

CALORIES 300; FAT 15.1g (sat 4.3g, mono 5.9g, poly 2g);



—Recipe by Michelle Klug

with cooking spray. Lightly coat tortilla wedges with cooking spray. Broil 2minutes on each side or until lightlybrowned and crisp. Sprinkle shreddedMexican cheese evenly over tortillas.Broil 1 minute or until cheese melts.4. Top chips evenly with bean mixture,

USE IT UP!Need some

ideas for thoseleftover corn

tortillas? Checkout the recipeson page 148.


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New Purely Fancy Feast® is thoughtfully crafted downto the smallest detail. Each entrée is made with real

chicken, seafood or beef—natural ingredients, plus vitamins and minerals—and never any by-products

or fillers. It’s Purely delicious.

Fancy Feast Appetizers are now Purely Fancy Feast. Everything she loved about Appetizers, now in a natural, complete and balanced meal for adult cats.

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T Y L I N G


DINNERTONIGHT

SL O W

C O OK E R

A U G U S T 2 0 1 5 C O O K I N G L I G H T 53S C A N P H O T O S , S A V E R E C I P E S . S E E P A G E 8 .

Rich and Meaty Baked BeansDitch the can and start

from scratch with dried beans.

SMOKY “BAKED” BEANS Hands-on: 25 min.

cooking light - august 2015 usa

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