January
Test Kitchen Intervention Build a better pantry with superfoods we cook with all winter long
FOOD GIFT OF THE MONTH Give Comfort in a Jar Bestow some good luck with a New Year’s Day soup
Chef’s Challenge Katie Button of Asheville shares her go-to meal for a quick weeknight dinner
SAVE ROOM Indulge Without Guilt Enjoy these lightened versions of popular breakfast breads
WHAT TO COOK NOW
Lighten Up Southern Classics
Start the New Year fresh with five hearty Southern dishes built with smart techniques and healthy, vibrant ingredients
Fried Pork Chops with Caramelized Onion Gravy
MAKES 6 SERVINGS
HANDS-ON 30 MIN.
TOTAL 1 HOUR, 45 MIN., INCLUDING GRAVY AND SLAW
Try this versatile technique with chicken, beef, or veal cutlets.
2 |
cups panko (Japanese breadcrumbs) |
1/4 |
cup finely chopped fresh flat-leaf parsley |
2 |
tsp. chopped fresh rosemary |
1 1/2 |
tsp. table salt, divided |
1 1/2 |
tsp. freshly ground pepper, divided |
6 |
(1/2-inch-thick) boneless pork loin chops |
1/2 |
cup all-purpose flour |
4 |
large egg whites, lightly beaten |
6 |
Tbsp. canola oil |
|
|
|
1. Combine first 3 ingredients, 1/2 tsp. salt, and 1/2 tsp. pepper in a shallow dish. Place each pork chop between 2 sheets of plastic wrap, and flatten to 1/8-inch thickness, using a rolling pin or flat side of a meat mallet.
2. Sprinkle pork with remaining 1 tsp. each salt and pepper. Place flour in a shallow dish; place egg whites in another shallow dish. Dredge pork in flour, dip in egg whites, and dredge in breadcrumb mixture, pressing to adhere; place on a wire rack.
3. Cook half of pork in 1 1/2 Tbsp. hot oil in a large nonstick skillet over medium heat 3 to 4 minutes or until golden. Dab top of pork with 1 1/2 Tbsp. oil using a pastry brush; turn pork over. Cook 3 minutes or until done. Keep warm on a clean wire rack in a jelly-roll pan in a 200° oven. Repeat with remaining pork and 3 Tbsp. oil. Serve with Caramelized Onion Gravy and Apple-Cabbage Slaw.
LIGHTEN UP!
Pound chops into thin cutlets to create more surface area, then PAN-FRY THEM, rather than deep-fry, to crispy perfection.
CARAMELIZED ONION GRAVY
MAKES ABOUT 2 CUPS
HANDS-ON 20 MIN.
TOTAL 1 HOUR, 15 MIN., INCLUDING FLOUR
1/2 |
cup diced sweet onion |
2 |
tsp. olive oil |
1/4 |
cup Browned Flour |
1 1/2 |
cups 1% low-fat milk |
1 |
Tbsp. jarred chicken soup base |
1/2 |
tsp. freshly ground pepper |
1. Sauté onion in hot oil in a 3-qt. saucepan over medium heat 6 to 8 minutes or until golden brown.
2. Place Browned Flour in a bowl; gradually whisk in milk until smooth. Add milk mixture to onion, and cook over medium heat, whisking constantly, 3 to 5 minutes or until thickened and bubbly. Whisk in soup base and pepper until blended.
Note: We tested with Superior Touch Better Than Bouillon Chicken Base.
SECRET WEAPON
BROWNED FLOUR
Oven-toast flour in a cast-iron skillet to create the base for two rich gravies without all the fat.
Preheat oven to 400°. Spread 1 1/2 cups all-purpose flour in a 12-inch cast-iron skillet. Bake 20 to 25 minutes or until flour is the color of pecan shells, stirring with a wooden spoon every 7 minutes. Remove from skillet, and cool completely (about 30 minutes). Refrigerate flour in an airtight container up to 2 months.
APPLE-CABBAGE SLAW Toss together 3 cups finely shredded green cabbage; 1 cup finely shredded red cabbage; 1 medium-size Granny Smith apple, cut into thin strips; ¾ cup loosely packed fresh flat-leaf parsley leaves; and 2 Tbsp. Fresh Lemon Vinaigrette. MAKES 6 to 8 servings
FRESH LEMON VINAIGRETTE Whisk together 3 Tbsp. fresh lemon juice; 1 tsp. Dijon mustard; 1 tsp. sugar; 1 large garlic clove, pressed; ¼ tsp. table salt; and ¼ tsp. freshly ground black pepper. Add 7 Tbsp. olive oil in a slow, steady stream, whisking constantly, until blended. Serve immediately, or store in refrigerator up to 1 week. Bring to room temperature, and whisk until blended before serving. MAKES about 1/2 cup
Roasted Cherry Hand Pies
MAKES 1 DOZEN
HANDS-ON 1 HOUR
TOTAL 4 HOURS, 55 MIN.
Chill the dough to help it hold its shape as it bakes.
1/2 |
cup butter |
4 |
Tbsp. almond paste |
2 1/2 |
cups all-purpose flour |
3/4 |
tsp. table salt |
1/4 |
cup ice-cold vodka |
4 |
to 5 Tbsp. ice-cold water |
1 |
(12-oz.) package frozen sweet cherries |
6 |
Tbsp. Demerara sugar, divided |
1/2 |
cup dried cherries |
1/3 |
cup seedless raspberry preserves |
1 |
Tbsp. butter |
1 |
tsp. vanilla bean paste |
|
Parchment paper |
1 |
large egg |
1. Cut 1/2 cup butter into small cubes; chill butter and almond paste 15 minutes. Stir together flour and salt. Cut butter and almond paste into flour mixture with a pastry blender until it resembles small peas. Gradually stir in vodka and 1/4 cup ice-cold water with a fork, stirring just until dough begins to form a ball and leaves sides of bowl, adding up to 1 Tbsp. more water if necessary. Place dough on plastic wrap; shape into a flat disk.
2. Divide dough into 12 portions. Shape each into a ball. Flatten each into a 3-inch circle on a lightly floured surface; roll into a 5-inch circle. Stack circles between layers of plastic wrap or wax paper. Cover stack with plastic wrap; chill 2 to 24 hours.
3. Preheat oven to 425°. Spread frozen cherries in a lightly greased 13- x 9-inch baking dish; sprinkle with 4 Tbsp. Demerara sugar. Bake 25 minutes or until juice begins to thicken, stirring every 10 minutes. Remove from oven; immediately scrape cherries and juice into a bowl, using a rubber spatula. Stir in dried cherries and next 3 ingredients; cover with plastic wrap. Cool completely (45 minutes).
4. Working with 1 circle at a time, spoon 1 heaping Tbsp. cherry mixture into center of each dough circle; fold dough over filling. Press edges together with a fork to seal. Place on a parchment paper-lined baking sheet.
5. Whisk together egg and 1 Tbsp. water. Brush pies with egg mixture. Cut 1 to 2 slits in top of each pie; sprinkle with remaining Demerara sugar.
6. Bake at 425° for 15 to 20 minutes or until golden. Remove from pan to a wire rack, and cool 15 minutes.
LIGHTEN UP!
No need to fry these pies! Vodka enhances the crusts’ flakiness, so you can use LESS BUTTER.
Gumbo Gravy over Stone-ground Grits
MAKES 6 SERVINGS
HANDS-ON 15 MIN.
TOTAL 4 HOURS, 5 MIN., INCLUDING BROWNED FLOUR AND GRITS
With a light gravy, you can indulge in andouille sausage.
1 |
lb. large raw shrimp, peeled and deveined |
1 1/2 |
tsp. Cajun seasoning |
6 |
oz. andouille sausage, diced |
|
Vegetable cooking spray |
2 |
tsp. vegetable oil |
1 |
cup diced sweet onion |
1/2 |
cup diced green bell pepper |
2 |
garlic cloves, minced |
3 |
Tbsp. Browned Flour |
1 |
cup reduced-sodium fat-free chicken broth |
1 |
cup sliced fresh okra |
2 |
large plum tomatoes, peeled, seeded, and diced |
|
1. Toss shrimp in Cajun seasoning in a medium bowl.
2. Cook sausage in a large skillet coated with cooking spray over medium heat 5 minutes or until lightly browned. Add oil, onion, and next 2 ingredients; sauté 3 minutes or until tender. Sprinkle Browned Flour over sausage mixture; stir until blended. Stir in chicken broth, and increase heat to medium-high. Bring to a boil, stirring often, and boil, stirring occasionally, 3 minutes or until thickened. Add shrimp, okra, and tomatoes. Cook 5 minutes or just until shrimp turn pink. Serve over grits.
SLOW-COOKER STONE-GROUND GRITS Stir together 1 ½ cups uncooked stone-ground yellow grits and 4 ½ cups water in a 3-qt. slow cooker. Let stand 2 minutes, allowing grits to settle to bottom; tilt slow cooker slightly, and skim off solids using a fine wire-mesh strainer. Cover and cook on HIGH 2 1/2 to 3 hours or until grits are creamy and tender, stirring every 45 minutes. Season with table salt and freshly ground black pepper to taste. MAKES 6 servings
LIGHTEN UP!
Browned Flour (page 25) makes a LOW-FAT GRAVY, while the slow cooker creates the creamiest grits without cheese or butter.
Vegetarian Enchilada Pies
MAKES 4 SERVINGS
HANDS-ON 30 MIN.
TOTAL 1 HOUR, 25 MIN., INCLUDING SAUCE
Find dried hibiscus flowers (Flor de Jamaica) at Hispanic markets and amazon.com. You can omit them if desired.
1 |
(2-oz.) package dried hibiscus flowers, picked through |
1 |
cup thinly sliced sweet onion |
1 1/2 |
cups chopped bell pepper |
1 1/2 |
cups chopped zucchini |
1/4 |
cup olive oil |
1 |
(15-oz.) can black beans, drained, rinsed, and mashed |
1 |
Tbsp. sugar |
1 |
tsp. kosher salt |
1 |
tsp. dried oregano |
1/4 |
tsp. dried thyme |
1 |
cup vegetable broth |
12 |
(6-inch) fajita-size corn tortillas* |
1 1/4 |
cups (5 oz.) shredded Monterey Jack cheese |
|
|
1/2 |
cup crumbled queso fresco (fresh Mexican cheese) |
|
Toppings: sour cream, chopped red onion, fresh cilantro leaves |
1. Preheat oven to 350°. Bring flowers and 2 cups water to a simmer in a small saucepan over medium heat. Remove from heat; cover and let stand 5 to 8 minutes or until flowers are plump. Drain flowers, and coarsely chop.
2. Sauté flowers, onion, and next 2 ingredients in hot oil in a large skillet over medium heat 10 minutes or until vegetables are tender. Stir in beans and next 4 ingredients, and cook, stirring often, 2 minutes.
3. Pour broth into a shallow dish. Dip 4 tortillas, 1 at a time, in broth, and place 1 inch apart on a foil-lined 15- x 10-inch jelly-roll pan. Divide half of hibiscus mixture among tortillas; top each with about 2 Tbsp. Monterey Jack cheese and 1/4 cup warm Enchilada Sauce. Repeat layers once; top each stack with a tortilla. Spoon 1/4 cup Enchilada Sauce over each stack.
4. Bake at 350° for 20 minutes or until bubbly. Sprinkle with queso fresco and remaining Monterey Jack cheese. Serve with Enchilada Sauce and toppings.
*20 (4-inch) corn tortillas may be substituted. Add 2 more layers, and divide filling accordingly.
ENCHILADA SAUCE
MAKES ABOUT 5 CUPS
HANDS-ON 30 MIN.
TOTAL 30 MIN.
1/4 |
cup all-purpose flour |
1/4 |
cup chili powder |
6 |
Tbsp. vegetable oil |
1 |
cup minced onion |
4 |
garlic cloves, minced |
2 |
(8-oz.) cans tomato sauce |
2 |
tsp. ground cumin |
1 1/4 |
tsp. table salt |
1 |
tsp. dried oregano |
1/4 |
tsp. ground red pepper |
Cook first 2 ingredients in hot oil in a large saucepan over medium heat, stirring often, 2 minutes. Stir in onion; cook, stirring often, 3 minutes or until tender. Add garlic; cook, stirring often, 1 minute. Stir in remaining ingredients and 3 cups water. Cook, stirring often, 15 minutes or until thickened.
LIGHTEN UP!
Dried hibiscus flowers and black beans give these VEGETARIAN enchiladas their meaty texture.
Chicken and Sweet Potato Dumplings
MAKES 8 SERVINGS
HANDS-ON 1 HOUR
TOTAL 5 HOURS, 50 MIN., INCLUDING DUMPLINGS
Start with a whole chicken to create a flavorful, refined broth.
1 |
(3 3/4-lb.) whole chicken |
2 |
celery ribs, chopped |
2 |
carrots, chopped |
1 |
medium onion, quartered |
4 |
garlic cloves, crushed |
3 |
fresh thyme sprigs |
1 1/2 |
tsp. kosher salt |
1/2 |
tsp. black pepper |
1/2 |
medium onion, thinly sliced |
2 |
carrots, sliced |
1 |
celery rib, thinly sliced |
|
|
|
Shaved Parmesan cheese |
|
Flat-leaf parsley leaves |
1. Bring chicken, next 7 ingredients, and water to cover to a boil in a Dutch oven over medium heat. Cover, reduce heat to medium-low, and simmer 1 hour.
2. Remove chicken, reserving broth in Dutch oven. Cool chicken 30 minutes.
3. Meanwhile, cook reserved broth in Dutch oven over low heat 30 minutes.
4. Skin, bone, and shred chicken, reserving bones. Place bones in broth. Cover and chill shredded chicken until ready to use.
5. Continue cooking broth, uncovered, over low heat 1 hour or until reduced by one-third. Pour broth through a wire-mesh strainer into a bowl; discard solids. Wipe Dutch oven clean; pour broth back into Dutch oven.
6. Skim fat from broth. Add thinly sliced onion and next 2 ingredients to broth; cook over medium-high heat, stirring occasionally, 20 minutes or until carrots are crisp-tender. Add shredded chicken; return to a simmer.
7. Add Sweet Potato Dumplings to soup. Garnish with Parmesan and parsley; serve immediately.
SWEET POTATO DUMPLINGS
MAKES 4 DOZEN
HANDS-ON 45 MIN.
TOTAL 2 HOURS, 5 MIN.
2 |
medium-size baking potatoes (about 3/4 lb.) |
1 |
large sweet potato (about 1/2 lb.) |
1/4 |
cup freshly grated Parmesan cheese |
1 |
large egg |
1/2 |
tsp. chopped fresh rosemary |
1/4 |
tsp. kosher salt |
1/4 |
tsp. freshly ground pepper |
1/2 |
cup all-purpose flour |
1. Preheat oven to 400°. Prick all potatoes with a fork, and bake on a jelly-roll pan 1 hour.
2. Cool potatoes 20 minutes. Peel and mash until smooth. Add cheese and next 4 ingredients, and stir until smooth. Fold in flour just until blended.
3. Divide dough into 4 equal portions; dust with flour. Roll each into a 3/4-inch-diameter rope on a well-floured surface. Cut into 1-inch pieces; place dumplings on a lightly floured baking sheet.
4. Cook dumplings, 10 to 12 at a time, in 3 qt. boiling water over medium-high heat, 3 minutes. Remove with a slotted spoon.
LIGHTEN UP!
Sweet potato creates pillowy, gnocchi-like dumplings and adds VITAMIN C, BETA CAROTENE, CALCIUM, AND POTASSIUM.
TEST KITCHEN INTERVENTION
A LITTLE PROFESSIONAL HELP FROM OUR KITCHEN TO YOURS
Build a Better Pantry
Think the Southern larder is only butter, bacon, and bourbon? Think again. Here are seven Southern superfoods we cook with all winter long
1
BUTTERMILK
Cultured buttermilk is one of the oldest Southern probiotic foods. Drink it until the cows come home because it aids in digestion, is super-rich in calcium, and is good for your complexion. We stirred some into the Cornbread Croutons.
2
DARK LEAFY GREENS
Grace your table with a daily dose of these powerhouses. Filled with antioxidants, leafy greens such as collards, kale, and turnip greens can lower cholesterol. See our go-to weeknight sauté.
3
BEANS & PEAS
Canned, frozen, or dried, beans and peas give you long-lasting energy and loads of fiber. Plus, they’re a cheap protein. Make a big batch on Sundays for the week or our Hoppin’ John Soup.
4
CHICORY COFFEE
Reason #27 why we love New Orleans: dark NOLA-style grounds. The natural plant chemicals in chicory (a ground root added to coffee for body and to mellow bitterness) help protect against cardiovascular disease and relieve pain.
5
PECANS
These crunchy snacks, salad toppings, and dredges are good for your heart. Their omega-3 fatty acids and vitamin E can help lower bad cholesterol levels and prevent blood clots. Try our lightened pecan sticky buns.
6
SWEET POTATOES
With flesh ranging from vibrant orange to deep purple, these fiber-rich gems are loaded with antioxidants that hold up to heat—steaming, boiling, and roasting. See how we turned them into Southern-style dumplings.
7
STONE-GROUND GRITS
Not to be confused with instant or the quick-cooking kind, stone-ground grits are whole grains. Benefits include prevention of stroke, diabetes, heart disease, and cancer. Check out our creamy slow-cooker recipe.
QUICK-FIX SUPPERS
Stick to a One-Pan Plan
Use the most versatile pan in the kitchen to conjure some weeknight magic, from sizzling stir-frys and perfect pizzas to the crispiest chicken thighs ever
20 MIN
Beef-and-Brussels Sprouts Stir-fry
MAKES 4 SERVINGS
A ripping-hot skillet works as well as a wok to sear food fast. Just be sure to use one that can take the heat, preferably cast-iron or a large, heavy-bottomed stainless. Feel free to substitute any cruciferous vegetable cut into even pieces in place of Brussels sprouts, from broccoli and cauliflower to cabbage and bok choy.
1/2 |
lb. flank steak |
|
1/4 |
tsp. table salt |
|
1/8 |
tsp. freshly ground black pepper |
|
2 |
Tbsp. peanut oil, divided |
|
1/2 |
cup beef broth or water |
|
1 |
Tbsp. light brown sugar |
|
2 |
Tbsp. soy sauce |
|
2 |
tsp. fresh lime juice |
|
1/2 |
tsp. cornstarch |
|
12 |
oz. fresh Brussels sprouts, trimmed and halved |
|
1 |
red jalapeño or red serrano pepper, sliced |
|
1 |
Tbsp. grated fresh ginger |
|
2 |
garlic cloves, thinly sliced |
|
1/4 |
cup chopped fresh mint |
|
|
Hot cooked rice |
1. Cut steak diagonally across the grain into thin strips. Sprinkle with salt and pepper.
2. Stir-fry steak, in 2 batches, in 1 Tbsp. hot oil in a large cast-iron or stainless-steel skillet over high heat 2 to 3 minutes or until meat is no longer pink. Transfer to a plate, and wipe skillet clean.
3. Whisk together beef broth and next 4 ingredients in a small bowl until smooth.
4. Stir-fry Brussels sprouts in remaining 1 Tbsp. hot oil over high heat 2 minutes or until lightly browned. Add jalapeño pepper, ginger, and garlic, and stir-fry 1 minute. Pour soy sauce mixture over Brussels sprouts, and bring mixture to a boil. Cook, stirring often, 3 to 4 minutes or until sprouts are tender. Stir in mint and steak. Serve over rice.
45 MIN
Crispy Chicken Thighs with Pasta and Pesto
MAKES 6 SERVINGS
This stove-top-to-oven method yields crisp, dark-golden skin and juicy, tender meat.
3 1/2 |
to 4 lb. skin-on, bone-in chicken thighs (about 7 thighs) |
2 |
tsp. kosher salt |
1 |
tsp. freshly ground black pepper |
1/2 |
tsp. paprika |
2 |
tsp. vegetable oil |
8 |
oz. cellentani pasta |
1 |
cup chicken broth |
|
1. Preheat oven to 400°. Sprinkle chicken with salt, pepper, and paprika.
2. Heat oil in a 12-inch cast-iron skillet over high heat until oil just begins to smoke.
3. Place chicken in skillet, skin sides down; reduce heat to medium-high, and cook 15 minutes. Transfer chicken to a plate; discard drippings.
4. Prepare pasta according to package directions. Toss with chicken broth and 3 Tbsp. Arugula Pesto. Add pasta mixture to skillet. Place chicken, skin sides up, on pasta.
5. Bake at 400° for 25 to 30 minutes. Dollop with additional Arugula Pesto.
ARUGULA PESTO Process 2 cups firmly packed arugula, ½ cup firmly packed fresh flat-leaf parsley, ½ cup olive oil, 2 garlic cloves, ¼ cup grated Parmesan cheese, 2 Tbsp. water, 1 tsp. fresh lemon juice, ½ tsp. table salt, and ¼ tsp. black pepper in a food processor until smooth. Refrigerate up to 1 week. MAKES 1 cup
THE THIGH’S THE LIMIT ON FLAVORS
Master the method and you’ll have the key to dozens of meals
OLIVES & CAPERBERRIES
Omit pasta, broth, and pesto. Prepare as directed through Step 3. Cut 1 lemon into 1/4-inch-thick rounds. Stir together 1 cup pitted large Spanish olives, 1 cup large caperberries with stems, ¼ cup coarsely chopped almonds, and ¼ cup dry white wine in skillet; add lemon slices. Place chicken, skin sides up, in skillet. Bake as directed. Sprinkle with parsley.
POBLANOS & ONIONS
Omit pasta, chicken broth, and pesto. Prepare recipe as directed through Step 3. Place 3 large poblano peppers, seeded and chopped, and ½ large white onion, chopped, in skillet. Place chicken, skin sides up, in skillet. Bake as directed. Remove from oven, and top with ¼ cup chopped fresh cilantro and ¼ cup crumbled queso blanco.
POTATOES & ROSEMARY
Omit pasta, chicken broth, and pesto. Prepare recipe as directed through Step 3. Place 2 lb. small fingerling potatoes, cut into 1/2-inch-thick pieces, in a single layer in skillet, and sprinkle with 1 Tbsp. chopped fresh rosemary and ¼ tsp. table salt. Place chicken, skin sides up, in skillet, and sprinkle with ¼ tsp. chopped fresh rosemary. Bake as directed.
40 MIN
Red Pepper, Potato, and Ricotta Frittata
MAKES 6 SERVINGS
Easier than an omelet, this hearty Italian egg dish makes enough to feed a family—all in a single skillet. Use any combination of fillings you’d include in a traditional omelet.
1 |
jarred roasted red bell pepper |
12 |
large eggs |
1/2 |
cup freshly grated Parmesan cheese |
3 |
garlic cloves, minced |
2 |
Tbsp. chopped fresh flat-leaf parsley |
2 |
Tbsp. chopped fresh chives |
3/4 |
tsp. table salt |
1/4 |
tsp. black pepper |
16 |
frozen rosemary-and-garlic potato wedges, thawed |
6 |
Tbsp. ricotta cheese |
1. Preheat oven to 350°. Tear roasted red bell pepper into bite-size pieces to equal 1/3 cup.
2. Whisk together eggs, Parmesan cheese, garlic, parsley, chives, salt, pepper, and 1/4 cup water in a large bowl until frothy.
3. Pour half of egg mixture into a lightly greased 10-inch ovenproof nonstick skillet. Place potatoes in a single layer over egg mixture. Pour remaining egg mixture over potatoes. Dot ricotta by tablespoonfuls over egg mixture, and top with red pepper pieces.
4. Bake at 350° for 35 to 40 minutes or until puffy and set. Serve immediately.
Note: We tested with Alexia All Natural Oven Fries with Olive Oil, Rosemary & Garlic.
40 MIN
Whole Wheat Pesto Pizza
MAKES 2 SERVINGS
Double the recipe (making two pizzas) to feed four to six people. Make the Arugula Pesto while the dough stands.
1/2 |
lb. purchased whole wheat pizza dough |
2 |
tsp. vegetable oil |
1 |
tsp. plain yellow cornmeal |
2 |
Tbsp. Arugula Pesto |
|
Desired toppings (see below) |
1/4 |
cup grated Parmesan cheese |
1 |
Tbsp. olive oil |
1. Preheat oven to 450°. Let dough stand at room temperature 20 minutes. Coat a 12-inch cast-iron skillet with vegetable oil, and sprinkle with cornmeal.
2. Stretch or roll dough out, and arrange in skillet, gently stretching edges to cover bottom and sides of skillet. Cook over medium heat 2 minutes. Remove from heat, and spread with Arugula Pesto. Add desired toppings; sprinkle with cheese. Brush edges of dough with olive oil.
3. Bake at 450° for 18 minutes or until browned.
TRY THESE TOPPINGS
■ Cooked ground turkey sausage, sliced red onion, and sliced sweet mini bell peppers
■ Roasted butternut squash, sliced shallots, sun-dried tomatoes, and fresh sage
■ Mozzarella cheese slices, plum tomato slices, and basil
■ Thinly sliced potatoes, mushrooms, and fontina cheese
FOOD GIFT OF THE MONTH
Give Comfort in a Jar
Bestow good luck with a New Year’s Day soup of good-for-you peas and collards shot through with smoky flavor
Hoppin’ John Soup
MAKES 11 CUPS
HANDS-ON 30 MIN.
TOTAL 2 HOURS, 5 MIN., NOT INCLUDING CROUTONS
1/2 |
(16-oz.) package dried black-eyed peas, rinsed and sorted |
2 |
lb. smoked turkey wings |
1/3 |
cup finely chopped country ham |
1/4 |
tsp. dried crushed red pepper |
2 |
garlic cloves, minced |
1 |
jalapeño pepper, seeded and minced |
2 |
carrots, cut into 1-inch pieces |
1 |
celery rib, diced |
1 |
large sweet onion, diced |
1 |
bay leaf |
2 |
Tbsp. canola oil |
1/2 |
(16-oz.) package fresh collard greens, trimmed and finely chopped |
1 |
Tbsp. hot sauce |
1 |
Tbsp. apple cider vinegar |
|
Hot cooked brown rice |
|
|
|
Flat-leaf parsley leaves |
1. Bring peas, turkey wings, and 6 cups water to a boil in a large Dutch oven. Cover, reduce heat to medium, and simmer 45 minutes or until peas are tender, skimming any foam from surface. Drain peas, reserving 1 1/4 cups liquid. Remove turkey meat from bones. Chop meat.
2. Sauté ham and next 7 ingredients in hot oil in Dutch oven over medium-high heat 10 minutes or until vegetables are tender. Add peas, reserved 1 1/4 cups liquid, turkey meat, collards, hot sauce, and 6 cups water. Bring to a boil; reduce heat to medium, and simmer, stirring occasionally, 30 minutes. Stir in vinegar. Season with salt and pepper. Discard bay leaf. Serve over rice with Cornbread Croutons and parsley.
CORNBREAD CROUTONS
Stir ½ cup chopped fresh cilantro and 2 jalapeño peppers, seeded and chopped, into your favorite cornbread batter. Bake; cool 10 minutes. Cut into 1-inch cubes. Bake at 375° in a lightly greased jelly-roll pan until edges are golden, stirring halfway through. MAKES 6 dozen using a 9-inch pan. (Yield depends on pan size.)
CHEF’S CHALLENGE
“What’s your go-to meal when you get home from work?”
Katie Button of Asheville’s happening tapas bar Cúrate serves up the answer
—Allison Creech
Raleigh, North Carolina
THE RECIPE
Sautéed Greens with Olive Oil-Fried Eggs
MAKES 2 SERVINGS
HANDS-ON 20 MIN.
TOTAL 30 MIN., NOT INCLUDING EGGS
Serve with crusty bread.
2 |
cups butternut squash cubes (1 small squash) |
4 |
Tbsp. olive oil, divided |
1 |
tsp. kosher salt, divided |
1 |
medium-size onion, halved and thinly sliced |
2 |
(5-oz.) packages mixed baby braising greens |
1/4 |
cup blanched hazelnuts, toasted and chopped |
2 |
Tbsp. dry sherry |
1/4 |
cup crumbled goat cheese |
2 |
1. Preheat oven to 450°. Toss squash with 2 Tbsp. olive oil, and spread in a single layer on a baking sheet; sprinkle with 1/2 tsp. salt. Bake 20 minutes or until squash is soft and golden brown, stirring occasionally.
2. Meanwhile, sauté onion in remaining 2 Tbsp. hot oil in a large skillet over medium heat 10 minutes or until onion is tender. Add greens, next 2 ingredients, and squash, tossing to coat. Sprinkle with remaining 1/2 tsp. salt. Cook, stirring often, 2 minutes or just until greens begin to wilt. Sprinkle with goat cheese, and top with Olive Oil-Fried Eggs.
Note: We tested with Organic Girl I Heart Baby Kale for mixed baby greens.
OLIVE OIL-FRIED EGGS
The key here is to fry the eggs fast (listen for the sizzle) and baste the yolks with the hot oil until they’re opaque.
Pour light olive oil to depth of 1/3 inch into a small nonstick skillet (about 1 cup oil for a 6-inch skillet). Heat oil over medium-high heat just until it begins to smoke. Reduce heat to medium. Break 1 egg into a ramekin or small bowl. Holding dish as close to surface as possible, carefully slip egg into oil. (Oil may splatter.) Spoon oil over egg for about 30 seconds or until white is cooked and crispy on edges. Remove egg from oil using a slotted spoon, dabbing with paper towels to absorb oil; transfer egg to a plate. Sprinkle with kosher salt to taste. Repeat with desired number of eggs. HANDS-ON 5 min., TOTAL 5 min.
Everyday Technique
Master these eggs and you have a fast and easy protein for topping greens, beans, toast, or pasta.
PULL UP A CHAIR WITH KATIE
LIVES IN
Asheville, NC
LATEST ACHIEVEMENT
A Robb Report nomination for Top New Artist of the Next Generation
FIRST FOOD JOB
Helping my mother set up catering jobs when I was little
PERFECT DINNER GUEST
My husband, Felix, who shares my passion for food
MOST MEMORABLE SOUTHERN MEAL
At the beach in SC: pulled pork with tangy mustard sauce, local peaches, and boiled peanuts
FAVORITE PANTRY STAPLE
Olive oil from a friend’s farm in Spain
GO-TO COCKTAIL
Negroni
FAVORITE SOUTHERN INDULGENCE
Homemade pimiento cheese
SAVE ROOM
Indulge Without Guilt
Challenge the Test Kitchen to lighten popular breakfast breads and they’ll rise to the occasion. Behold: pure decadence for less than 300 calories.
Maple-Pecan Sticky Buns
MAKES 16 ROLLS
HANDS-ON 20 MIN.
TOTAL 1 HOUR, 30 MIN., INCLUDING SYRUP AND GLAZE
To make ahead, assemble unbaked rolls in pans, cover with plastic wrap, and chill overnight. Let stand 11/2 to 2 hours to rise; bake as directed.
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|
1 |
(16-oz.) package hot roll mix |
3 |
Tbsp. butter, melted |
1/2 |
cup firmly packed dark brown sugar |
1 |
tsp. ground cinnamon |
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|
1/2 |
cup chopped toasted pecans |
1. Lightly grease 2 (8-inch) round or square cake pans or skillets. Spoon Sticky Bun Syrup into pans.
2. Prepare hot roll dough as directed on back of package; let dough stand 5 minutes.
3. Roll dough into an 18- x 10-inch rectangle. Spread with melted butter. Stir together brown sugar and cinnamon; sprinkle over butter.
4. Roll dough up tightly, starting at 1 long end; cut into 16 slices using a serrated knife. Place 1 slice in center of each prepared pan. Place 7 slices around center roll in each pan.
5. Cover pans loosely with plastic wrap; let rise in a warm place (85°), free from drafts, 30 to 45 minutes or until doubled in bulk.
6. Preheat oven to 350°. Uncover rolls, and bake 15 to 20 minutes or until golden brown and done. Cool in pans on a wire rack 5 minutes. Prepare Maple Glaze, and brush over rolls. Top with toasted pecans.
STICKY BUN SYRUP Whisk together 2/3 cup powdered sugar, 1/4 cup melted butter, 2 Tbsp. maple syrup, and 1 egg white until smooth.
MAPLE GLAZE Melt 3 Tbsp. butter in a small, heavy saucepan over medium heat. Whisk in 1/4 cup firmly packed dark brown sugar, 2 Tbsp. maple syrup, and a pinch of table salt until blended. Whisk in 3 Tbsp. milk; bring mixture to a boil, whisking constantly. Reduce heat to medium-low; simmer, whisking constantly, 3 to 4 minutes or until glaze is golden brown and glossy. Use immediately.
TRY THIS TWIST
APPLE-CINNAMON STICKY ROLLS
Peel and chop 2 Granny Smith apples (about 3 cups chopped). Place apples in a small microwave-safe bowl, and pour 1 cup apple juice over apples. Cover tightly with heavy-duty plastic wrap; fold back a small corner to allow steam to escape. Microwave at HIGH 5 minutes or until tender. Drain and cool 15 minutes. Prepare recipe as directed, sprinkling apples over brown sugar mixture before rolling up.
MAIN OFFENDERS
CAREFUL WHAT YOU CRAVE
See how the popular bakery brands measure up to our ooey-gooey Maple-Pecan Sticky Buns, which weigh in at just 290 calories and 13 grams of fat.
CINNABON CARAMEL PECANBON
1,080 calories/50 fat grams
CINNABON CLASSIC
880 calories/36 fat grams
PANERA BREAD PECAN ROLL
740 calories/39 fat grams
ATLANTA BREAD PECAN ROLL
860 calories/59 fat grams
Gluten-Free Banana Bread
MAKES 1 (9- X 5-INCH) LOAF
HANDS-ON 15 MIN.
TOTAL 2 HOURS, 35 MIN.
This recipe was inspired by one from musingsofahousewife.com. For best results, use a light-colored pan. Or, turn your dark pan into a shiny one by wrapping the outside of it with heavy-duty aluminum foil.
1 |
cup boiling water |
1/2 |
cup chopped dates |
4 |
large eggs |
2 |
cups mashed, very ripe bananas (about 4) |
3/4 |
cup granulated sugar |
1/2 |
cup unsweetened applesauce |
1 |
tsp. vanilla extract |
1 1/2 |
cups brown rice flour |
1/2 |
cup sorghum flour |
1 |
tsp. baking soda |
1/2 |
tsp. table salt |
1/4 |
tsp. ground nutmeg |
1/3 |
cup butter, melted |
1/2 |
cup chopped walnuts |
1. Preheat oven to 350°. Pour 1 cup boiling water over dates in a small bowl. Let stand 10 minutes. Drain and pat dry.
2. Lightly beat eggs with a whisk in a large bowl. Whisk in bananas and next 3 ingredients until blended.
3. Stir together brown rice flour and next 4 ingredients in a small bowl. Gently stir flour mixture into egg mixture, stirring just until blended. Gently stir in melted butter, walnuts, and dates. Spoon mixture into a lightly greased 9- x 5-inch loaf pan.
4. Bake at 350° for 1 hour to 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).
LIGHTEN UP!
Brown rice flour and sorghum flour (in the organic section of supermarkets) make a bread so tender, you won’t believe it’s GLUTEN-FREE.
Blueberry Coffee Cake
MAKES 10 SERVINGS
HANDS-ON 20 MIN.
TOTAL 1 HOUR
Combine the dry ingredients the night before for a quick morning start. Serve this cake warm or at room temperature.
1 |
large egg |
1/2 |
cup fat-free milk |
1/2 |
cup plain fat-free yogurt |
3 |
Tbsp. vegetable oil |
2 |
cups all-purpose flour |
1/2 |
cup granulated sugar |
4 |
tsp. baking powder |
1/2 |
tsp. table salt |
1 1/2 |
cups frozen blueberries |
1 |
Tbsp. all-purpose flour |
2 |
Tbsp. turbinado sugar |
2 |
Tbsp. sliced almonds |
1/4 |
tsp. ground cinnamon |
1. Preheat oven to 400°. Whisk together first 4 ingredients in a large bowl.
2. Sift together flour and next 3 ingredients in another bowl. Stir flour mixture into egg mixture just until dry ingredients are moistened.
3. Toss 1 1/4 cups blueberries in 1 Tbsp. flour; fold into batter. Pour into a lightly greased 9-inch springform pan. Sprinkle with remaining 1/4 cup blueberries.
4. Stir together 2 Tbsp. turbinado sugar, sliced almonds, and cinnamon; sprinkle over batter.
5. Bake at 400° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes; remove sides of pan.
LIGHTEN UP!
Skim milk and nonfat yogurt make this cake moist and easy on the waistline—ONLY 219 CALORIES a slice. Antioxidant-rich blueberries are a bonus.
Orange-Honey Buns
MAKES 16 ROLLS
HANDS-ON 20 MIN.
TOTAL 1 HOUR, 35 MIN., INCLUDING SYRUP AND GLAZE
Your microwave and oven (turned off) are perfect draft-free places to let dough rise. You won’t believe these delicious breakfast bites are only 213 calories with just 5 grams of fat!
1 |
cup boiling water |
1/2 |
cup sweetened dried cranberries |
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1 |
(16-oz.) package hot roll mix |
3/4 |
cup orange marmalade |
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1. Pour 1 cup boiling water over cranberries; let stand 10 minutes. Drain and pat dry.
2. Lightly grease 2 (8-inch) round cake pans. Spoon Honey Syrup into each pan.
3. Prepare hot roll dough as directed on back of package; let dough stand 5 minutes.
4. Roll dough into an 18- x 10-inch rectangle. Spread dough with orange marmalade; sprinkle with prepared cranberries.
5. Roll dough up tightly, starting at 1 long end; cut into 16 slices using a serrated knife. Place 1 slice in center of each prepared pan. Place 7 slices around center roll in each pan.
6. Cover pans loosely with plastic wrap; let rise in a warm place (85°), free from drafts, 30 to 45 minutes or until doubled in bulk.
7. Preheat oven to 350°. Uncover rolls; bake 15 to 20 minutes or until golden brown and done. Cool rolls in pans on a wire rack 5 minutes. Brush rolls with Orange-Honey Glaze.
HONEY SYRUP Whisk together 2/3 cup powdered sugar, 1/4 cup melted butter, 2 Tbsp. honey, and 1 large egg white until smooth.
ORANGE-HONEY GLAZE Whisk together 2/3 cup powdered sugar, 1/2 Tbsp. melted butter, 1/2 tsp. orange zest, 1 Tbsp. fresh orange juice, and 1 tsp. fresh lemon juice in a bowl until blended.
Gingerbread Muffins with Spiced Nut Streusel
MAKES 1 DOZEN
HANDS-ON 15 MIN.
TOTAL 55 MIN., INCLUDING STREUSEL
Bake these easy, melt-in-your-mouth muffins ahead of time, let them cool, and freeze up to one month. Reheat muffins in the oven or microwave for a fast breakfast snack to go.
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2 1/2 |
cups all-purpose flour |
1/3 |
cup chopped crystallized ginger |
3/4 |
tsp. baking soda |
1/2 |
tsp. table salt |
1/2 |
tsp. ground cinnamon |
1/8 |
tsp. ground cloves |
1/4 |
cup butter, softened |
1/4 |
cup granulated sugar |
1/4 |
cup firmly packed dark brown sugar |
1/2 |
cup unsweetened applesauce |
2 |
large eggs |
1 |
cup hot brewed coffee |
1/3 |
cup unsulphured molasses |
12 |
paper baking cups |
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Vegetable cooking spray |
1. Preheat oven to 350°. Prepare Spiced Nut Streusel. Process flour and next 5 ingredients in a food processor until ginger is finely ground (about 1 minute).
2. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugars, beating until light and fluffy. Beat in applesauce until blended. Add eggs, 1 at a time, beating just until blended after each addition.
3. Combine hot brewed coffee and molasses in a 2-cup glass measuring cup. Add flour mixture to butter mixture alternately with coffee mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
4. Place 12 paper baking cups in a 12-cup muffin pan, and coat cups with cooking spray. Spoon batter into cups, filling almost full. Sprinkle with Spiced Nut Streusel.
5. Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Remove from pan to a wire rack, and cool 10 minutes. Serve warm.
SPICED NUT STREUSEL Stir together ¼ cup firmly packed dark brown sugar, 1 Tbsp. all-purpose flour, ¾ tsp. ground cinnamon, and ⅛ tsp. ground cloves in a small bowl; stir in ½ cup chopped lightly toasted pecans and 1 Tbsp. melted butter until mixture is crumbly. MAKES about 3/4 cup. HANDS-ON 5 min., TOTAL 5 min.
LIGHTEN UP!
We cut over HALF OF THE SUGAR AND BUTTER, brightening up the ginger flavor. Applesauce and coffee add extra moisture minus extra calories.
COMMUNITY COOKBOOK
Bowl-Game Bites
A taste of who and what got the highest raves in the Southern Living Test Kitchen.
From the Kitchen of
JULIE HUTSON
CALLAHAN, FLORIDA
“This is surprisingly yummy to have such simple ingredients.”
SLOW-COOKER BEEF NACHOS
Season 1 (3-lb.) boneless beef rump roast with table salt and black pepper. Brown all sides of roast in 1 Tbsp. hot oil in a large skillet over high heat. Place in a 6-qt. slow cooker. Add 1 (12-oz.) jar mild banana pepper rings, 1 (15-oz.) can beef broth, and 3 garlic cloves, minced. Cover and cook on LOW 8 hours or until meat shreds easily. Transfer to a cutting board, reserving liquid in slow cooker. Shred roast; return to slow cooker. Keep warm on LOW. Preheat oven to 350°. Place tortilla chips on a baking sheet; top with shredded beef, 1 (15-oz.) can black beans, rinsed; chopped tomatoes, finely chopped onion, and shredded Monterey Jack cheese. Bake 10 minutes. Serve with cilantro, avocado, and sour cream. MAKES 6 servings
From the Kitchen of
URSULA GATTI RAFER
DELRAY BEACH, FLORIDA
“Freeze them for the perfect make-ahead party snack.”
CRISPY PORK WONTONS
Stir together 2 cups finely chopped pulled barbecued pork (without sauce); 1 carrot, shredded; 2 green onions, finely chopped; 1 garlic clove, minced; 3 Tbsp. hoisin sauce; 2 Tbsp. chicken broth; and 2 tsp. grated fresh ginger. Spoon about 1 Tbsp. pork mixture in center of each of 36 wonton wrappers. Moisten wonton edges with water; bring 1 corner across mixture to form a triangle. Press edges to seal. Cover and steam wontons, in batches, in a lightly greased steamer basket over boiling water 4 minutes or until softened and moist. Stir together 1/4 cup vegetable oil and 2 tsp. sesame oil. Cook wontons, in batches, in hot oil mixture in a large skillet over medium heat 30 seconds to 1 minute on each side or until golden and crispy. Serve with bottled peanut sauce, if desired. MAKES 3 dozen
From the Kitchen of
STEPHANIE PARKER
BIRMINGHAM, ALABAMA
“Use any pizza toppings you like. These travel well too.”
PEPPERONI-SAUSAGE PIZZA PUFFS
Preheat oven to 375°. Whisk together 3/4 cup all-purpose flour, 3/4 tsp. baking powder, and 1/2 tsp. garlic powder in a large bowl. Whisk in 3/4 cup milk and 1 lightly beaten egg. Stir in 1 cup (4 oz.) shredded mozzarella cheese, 4 oz. cooked and crumbled reduced-fat ground pork sausage, and 1/2 cup miniature turkey pepperoni. Let batter stand 10 minutes, and stir until blended. Coat cups of a 24-cup miniature muffin pan well with vegetable cooking spray. Spoon batter into muffin cups. Bake 15 to 18 minutes or until puffed and golden. Serve with warm jarred pizza sauce. MAKES 2 dozen
You can also serve Julie Hutson’s Slow-Cooker Beef in slider buns with your favorite sandwich toppings.