1.13.19 SB_Q by stltoday.com

Make a Plan for the Year

Clean Your Home

Teach DIY Skills

Grow Orchids

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WINTER 2019

Fresh ideas to make the most of the season

HOME & GARDEN

4 Clean Living

The best ways to get a tidy, healthy home.

6 Quick & Easy Backsplashes

Clever, nontraditional ideas for the kitchen.

7 The Art of Art

Expert tips for hanging a gallery wall.

14 Indoor Water Garden Make a lively tabletop statement.

15 History Remade

A historical home gets a colorful makeover.

17 Twice as Nice

Smart ways to maximize your closet space.

22 Orchid Love

Care for this exotic beauty.

Quick & Healthy

DINNERS

You don’t need a lot of time to serve up a delicious meal. These recipes can all be made and on the table in 30 minutes or less. photography by carson downing

food styling by jennifer peterson

recipes by nancy macklin

7 FOOD & HEALTH

8 Ultra-Easy Fixes for ExtraBusy Days Slow cooker meals that simplify dinner.

9 Secrets to a Better Chicken Dinner Top tips from millions of home cooks.

10 6 Food Trends for the New Year

Edible crazes you’ll want to know about.

12 Restaurant Makeovers

Lighten up your favorite menu items.

16 Melty One-Pan Sandwiches Five recipes for cheesy oven sandwiches.

20 Food of the Gods

Learn how chocolate goes from bean to bar.

Farro Fried Rice

23 Heart-y Meals

Cute Valentine’s Day recipe ideas.

total 30 minutes makes 7 cups

Farro takes the place of rice in this oil-free variation on the Chinese classic. Try any other favorite whole grain for equally delicious results.

16 BETTER LIVING

3 Reset Retreat

Step into the New Year with purpose.

5 Boost Your Body’s Natural Energy Know your hormones for better stamina.

11 Ace of Clubs

Give your book club a tasty spin.

18 The Right Way to Recycle Your Kids Stuﬀ

Get rid of what you don’t need responsibly.

19 Work to Learn

Teach your kids these essential DIY skills.

Charred Cauliﬂower and Red Onion Tacos total 25 minutes makes 8 tacos

These tacos get their smoky flavor from chipotle salsa and roasted corn. If you can’t find frozen roasted corn, cook regular frozen corn in a nonstick skillet over medium-high until slightly blackened. 1 10- to 12-oz. pkg. fresh cauliflower florets ¹S₂ of a medium red onion, thinly sliced (1 cup) ³S₄ cup jarred chipotle salsa, divided 1 15-oz. can no-salt-added black beans, rinsed and drained ³S₄ cup frozen roasted corn, thawed

8 1 ¹S₂ ¹S₄

6-inch corn tortillas, warmed cup shredded red cabbage cup sliced green onions cup chopped fresh cilantro Lime wedges

1. Preheat oven to 450°F. Line a 15×10-inch baking pan with foil. Cut up any large cauliflower florets. Place cauliflower, red onion, and ¹\₄ cup of the salsa in the prepared pan; toss to coat. Roast 15 minutes or until cauliflower is tender and charred, stirring once. 2. Meanwhile, in a bowl combine black beans, corn, and the remaining ¹\₂ cup salsa. 3. Spoon bean mixture onto tortillas. Top with cauliflower mixture, cabbage, green onions, and cilantro. Serve with lime wedges.

1 12- to 16-oz. pkg. frozen stir-fry vegetables 1 Tbsp. minced fresh garlic 2 Tbsp. reduced-sodium soy sauce or tamari 1 Tbsp. lime juice 2 tsp. grated fresh ginger 1 tsp. pure maple syrup ¹S₄ tsp. crushed red pepper (optional) ¹S₈ tsp. ground white pepper 4 cups cooked farro 3 cups thinly sliced kale, stems removed ¹S₄ cup sliced green onions 2 Tbsp. sesame seeds, toasted 1. In a large skillet cook frozen vegetables and garlic over medium 5 minutes, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. 2. In a small bowl stir together ¹\₄ cup water and the next six ingredients (through white pepper). Add farro and kale to skillet; mix well. Stir in soy sauce mixture. Cook 2 to 3 minutes or until kale has wilted. 3. Top with green onions and sesame seeds.

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Strawberry Arugula Salad total 25 minutes makes 8 cups

Sweet glazed walnuts and fresh strawberries get a boost from a tangy vinaigrette. The glazed walnuts can be made ahead and stored in an airtight container. ¹S₄ 2 4 4 1 ¹S₂ 2 2 1

cup coarsely chopped walnuts tsp. pure cane sugar cups torn arugula cups sliced fresh strawberries 15-oz. can no-salt-added cannellini beans, rinsed and drained cup sliced green onions Tbsp. white balsamic vinegar Tbsp. lemon juice Tbsp. Dijon-style mustard

1 tsp. pure maple syrup (optional) 2 Tbsp. snipped fresh mint Sea salt and freshly ground black pepper, to taste 1. For glazed walnuts, heat a medium skillet over medium-high. Add walnuts and cook 2 to 3 minutes or until walnuts just start to toast, stirring frequently. Sprinkle sugar over nuts; cook 1 minute more or until sugar is just starting to caramelize. Pour onto a piece of foil; let cool. 2. For salad, in a large bowl combine arugula, strawberries, beans, and green onions; toss to mix. 3. In a small bowl whisk together vinegar, lemon juice, mustard, and, if desired, maple syrup. Stir in fresh mint. Season with salt and pepper. Drizzle over salad; toss to coat. Top with glazed walnuts.

Green Curried Garbanzo Beans total 30 minutes makes 7 cups

It’s easy being green with this Thai-inspired curry. Serve with brown rice or any other whole grain. 1 1 1 2 2 ¹S₄ 2 2 ¹S₄

cup chopped onion cup chopped red sweet pepper Tbsp. minced fresh garlic cups refrigerated unsweetened coconut milk Tbsp. Thai green curry paste tsp. crushed red pepper (optional) 15-oz. cans no-salt-added garbanzo beans, drained cups thinly sliced fresh spinach cup chopped fresh cilantro

2 cups hot cooked brown rice Optional garnishes: fresh cilantro, lime wedges, sliced green onions, and/or toasted cashews 1. In a large saucepan cook onion, sweet pepper, and garlic over medium 3 to 4 minutes or until tender, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Stir in coconut milk, curry paste, and, if desired, crushed red pepper. Bring to boiling; add garbanzo beans. Return to boiling; stir in spinach and cilantro just until spinach has wilted. Serve over rice. Top with desired garnishes.

Lentil Sloppy Joes total 25 minutes makes 4 sandwiches

These sloppy joes earn their name with a generous and ﬂavorful ﬁlling. Be sure to use sturdy hamburger buns. ¹S₂ ¹S₂ ¹S₂ 1¹S₂ ¹S₂ ¹S₄ 4

cup chopped onion cup chopped green sweet pepper cup shredded carrot cups cooked lentils cup low-sugar vegan barbecue sauce cup no-salt-added tomato sauce whole grain hamburger buns, toasted 4 romaine lettuce leaves 4 tomato slices ¹S₂ cup thinly sliced cucumber

GOOD FOR YOU Pick up your copy of Forks Over Knives® magazine at magazine.store or on newsstands today.

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EDITORIAL

Contributing Editor KATHY BARNES Contributing Designer WATERBURY PUBLICATIONS INC. Contributing Copy Editor CARRIE TRUESDELL Proofreader ERIKA BJORKLUND Contributors CARSON DOWNING, JACOB FOX, JESSICA BENNETT, LAUREN RAMIREZ, SCOTT JOHNSON, LAURA WALLIS, BEE, SIMRAN SETHI, ALICE MEDRICH, KIMBERLY STONEY, TARA DONNE, STEPHANIE HANES, MIREL KETCHIFF, SUSAN VAJARANANT, JEN BEAUCHESNE, OLGA GRIGORENKO, JEFFREY WESTBROOK, EMILY ELVERU, JENNIFER PETERSON, NANCY MACKLIN

1. In a large skillet cook onion, sweet pepper, and carrot over medium 3 to 4 minutes or until tender, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Add lentils, barbecue sauce, and tomato sauce. Reduce heat to low; simmer 5 minutes or until hot. 2. Spoon lentil mixture onto hamburger buns. Top with romaine leaves, tomato slices, and cucumber slices. Serve with fresh vegetables or baked sweet potato fries.

SPECIAL INTEREST MEDIA PARTNERSHIPS Vice President and Group Publisher SCOTT MORTIMER Executive Account Director DOUG STARK Editorial Content Director MICHELLE BILYEU Art Director NIKKI SANDERS Assistant Managing Editor JENNIFER SPEER RAMUNDT Senior Copy Editor ERIKA BJORKLUND Administrative Assistant LORI EGGERS Business Manager, Editorial CINDY SLOBASZEWSKI Business Oﬃce Assistant GABRIELLE RENSLOW Associate Business Director JENNA BATES Business Manager LISA CARLSON

President & Chief Executive Officer TOM HARTY Chief Financial Officer JOSEPH CERYANEC Chief Development Officer JOHN ZIESER President, Meredith Local Media Group PATRICK MCCREERY Senior Vice President, Human Resources DINA NATHANSON Executive Chairman STEPHEN M. LACY Vice Chairman MELL MEREDITH FRAZIER © MEREDITH CORP. 2019. ALL RIGHTS RESERVED. PRINTED IN THE USA.

SUBSCRIBE To subscribe to featured magazines and more, visit magazine.store. For questions or comments, email Spoon@meredith.com.

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winter 2019 3

resetRETREAT

Gather your friends for a restful get-together after the busy holiday season, and step into the New Year with pause and purpose. It’s a chance to reflect on the year behind and the year ahead. COMFY CLOTHES, SIMPLE FOODS, AND A COZY SETTING minimize distraction for this kind of laid-back gathering. Reach out to a few close friends and reserve a date in early January, even if it’s just for a morning and even if the destination is your living room. Consider activities that relax and refresh: a walk or hike, pampering by a masseuse or manicurist, or coffee around a fire. It’s all about connection and encouragement.

reSTART Simple Brunch

Keeping food and beverages uncomplicated encourages a casual vibe. Dishes that can be prepared beforehand save time on the day of the event, while basic items (such as toast or waﬄes) with topping options allow guests to tailor to their taste preferences without an extended menu. Fresh juices, infused waters, and hot teas can help cleanse the body of holiday sweets, while energizing foods such as yogurt and granola support a focused mind. Try these ideas:

reALIGN Yogurt & Granola Parfait Spoon plain or vanilla yogurt into the bottom of a tall glass. Add a layer of homemade cherry-almond granola, below. Alternate layers until the glass is full, ﬁnishing with yogurt on top. Garnish with melon balls, blueberries, honeycomb, coconut ﬂakes, and crushed hazelnuts. Homemade Granola 3 3 1 1 ½ ¹S₃ 1 1 ¼

cups old-fashioned rolled oats Tbsp. pastry flour or almond flour cup almonds cup dried cherries cup pure maple syrup or honey cup canola oil tsp. pure vanilla extract tsp. cinnamon tsp. fine sea salt

Time to Reflect

Invite your guests to bring along photos or meaningful mementos, like ticket stubs or souvenirs, that tell the story of 2018. Spread out these items and spend time sharing about them together. You can prepare questions in advance to help your guests reflect on the past year and to build anticipation for what lies ahead: Consider the most difficult parts of the past year— can you find places for gratitude in each one? What are you most looking forward to in the coming year? How can you prepare for it with expectation and intentionality? Spend quiet time letting everyone write down their answers in a journal that you provide for them to take home.

1. Preheat oven to 325°F. Toss together oats, ﬂour, almonds, and cherries in a large bowl. In a separate bowl, whisk together syrup, oil, vanilla, cinnamon, and salt. Add liquid mix to the oat mixture, stirring well to coat. 2. Spread mixture on a large rimmed baking sheet lined with parchment paper. Bake, stirring occasionally, until deep golden brown, fragrant, and just dry to the touch, 30 to 40 minutes. Allow granola to cool completely before storing in an airtight container.

Avocado Toast Start with crusty bread such as French, sourdough, or ciabatta. Layer slices of avocado, thinly sliced hard-boiled eggs that soaked overnight in beet juice, sliced microgreens tossed with olive oil, ground black pepper, ﬂaked sea salt, and a drizzle of olive oil. Waffles Top warm waﬄes with a spread of almond butter, a drizzle of maple syrup, and a sprinkle of pomegranate seeds.

Download these printable cards at magnolia.com/journal.

reIGNITE Set a Word for the Year

At the beginning of your time together, ask everyone to begin thinking of a word that they want to deﬁne their year ahead. Perhaps it’s a trait they want to grow in or a word that symbolizes something they hope to overcome. Save time later in the day for everyone to share their word or consider including this hands-on activity: Use a leather stamp kit to stamp the word into a piece of leather that can be placed somewhere easily visible as a daily reminder. While everyone is working on

the leather pieces, share why you chose your word and what it will mean in the coming year. Make Your Own Leather Piece 1. Use a rotary cutter to cut a piece of leather large enough to ﬁt the word you have chosen with an equal margin on all sides. 2. Position each letter stamp on the cut piece and tap with a hammer until an indentation has been made. 3. Trim the piece, if necessary. Punch a hole on either side of the word for displaying the piece wherever you’ll see it regularly.

the thrill of hope choosing to live in HOPEFUL E X P E C TA TION

WINTE 2018 magnolia.coRm/jou rnal

NEW YEAR, NEW YOU Get a 1-year subscription to The Magnolia Journal™ magazine at magazine .store for $20.

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CLEAN LIVING

You don’t have to turn into a neat freak to have a healthy home. It’s all about knowing what to do and how often to do it, and stocking up on supplies that actually work. by laura wallis

Living Room

RUGS Carpets need vacuuming every week. For soft synthetics and wool, Lisa Wagner, the brains behind rugchick.com and co-owner of K. Blatchford’s San Diego Rug Cleaning & Repair, recommends using an attachment with an air-driven brush or a canister vacuum with suction only to avoid fiber damage. On flat-weave cotton designs, regular hose attachments are fine for grit removal. Handheld horsehair brushes are great for gently picking up pet hair. Homes with regular foot traffic should have carpeting professionally cleaned every 12 to 16 months and wool area rugs sent out for washing (never steam cleaning) every 18 to 24 months. HARD FLOORS A microfiber floor sweeper will pick up grime on hard surfaces. Spills should be dealt with immediately, and uncarpeted floors should be mopped weekly with hot water or an appropriate cleaner. BASEBOARDS/WALLS According to Debra Johnson, cleaning expert for Merry Maids, dirty baseboards can lead to allergy problems. Run a damp cloth over moldings monthly if you have pets and at least seasonally if you don’t. Remove wall scuffs with a Magic Eraser. UPHOLSTERED FURNITURE Use an upholstery brush attachment to remove pet hair and other debris from fabriccovered furniture and curtains once a month. Vacuum beneath cushions and on the underside of your sofa and chairs.

LOS E WEI GHT

WO RKO UT ! S FOR ANY MOO D

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FOR REA L LIFE

GUID E TO

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GET A

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Spiralizing— the trick to getting every one to eat more veg! page 4

J A N UA RY

2019

HOMEKEEPING KNOW-HOW Subscribe to Family Circle® magazine at magazine.store and get 12 issues for $9.98.

Throw pillow covers in the washer. Investment pieces should be professionally cleaned every year or two for longevity.

Kitchen

REFRIGERATOR Door handles need a daily pass with hot soapy water or a biodegradable disinfecting wipe. “They see germy hands all day long,” Johnson says. At the end of each week, toss spoiled leftovers. The fridge interior should get, at the very least, a seasonal deep clean. SINK After meals, rinse the basin with dishwashing liquid, then disinfect using a 50-50 solution of rubbing alcohol and water in a spray bottle. When you’re handling meat, more thorough sanitizing is needed. Pick a cleaner that suits your sink material: vinegar for stainless steel or diluted bleach for cast iron and ceramic. Flush with hot water to remove residue. To kill odors, feed a few slices of citrus fruit through the garbage disposal periodically, or run warm water in the sink and pour ½ cup baking soda into the disposal, allowing the water to continue to run. Whether you have a disposal or not, keep drains clean by flushing monthly with a solution of ¼ cup baking soda and ¼ cup vinegar mixed with warm water. COUNTERTOPS Give counters a once-over every evening with a cleaner formulated for your surface material. Pay extra attention to dirt and mildew traps around the dish drainer and coffeemaker, says Carolyn Childers, chief home officer at handy.com.

illustration s by bee

GARBAGE CAN When you take out the trash, clean the top and inside of the lid with a wipe. Once a month sprinkle baking soda in the bottom of the can, and leave for 10 minutes before wiping clean. Rinse and dry thoroughly before putting in another bag.

Entry/Mudroom

DOORMATS/FLOORS To avoid tracking leaves, mud, and other messes throughout the house, sweep exterior entryways and porches every month. Set two doormats at every entrance— one inside and one outside— and establish a no-shoes rule indoors. Wagner likes wool designs because they grab and disguise dirt well. If you have linoleum, sealed, or ceramic ﬂoors, deep clean with a steamer on a monthly basis to remove grime. SWITCH PLATES/DOORKNOBS Swipe these germ collectors with a wipe once a week.

Bathroom

SHOWER/TUB Post-shower, turn on the exhaust fan, mist wet surfaces with a cleaner that’s specially formulated for

bathrooms, and wipe with a microfiber cloth. Clean up splashes on the floor immediately, and if you have glass doors, squeegee them. Scrub down your tub, shower walls, and/or shower floor with disinfectant weekly or as often as you can. FIXTURES Once a week spritz cleanser on faucets and fittings, and wait a couple of minutes before buffing. For tough stains on metal or glass, Childers swears by damp used dryer sheets—their anti-static agents work wonders on soap scum. TOILET The toilet needs weekly attention. Let products—toilet bowl cleaner inside and a disinfectant on the lid and surrounding surfaces—sit for as long as the products’ instructions recommend to kill bacteria, then give all areas a thorough scrub. Always lower the lid before flushing, and don’t forget the space behind the toilet, says Johnson, where you should use a handheld vacuum followed by spray sanitizer. When you’re finished, soak the toilet brush in bleach about 15 minutes. TEXTILES Childers puts fabric shower curtains and bath rugs through a monthly gentle cycle with laundry detergent and a cup of baking soda. Add some towels to the load for friction to help remove gunk. Let the curtains and rugs air-dry. FLOORS Vacuum or sweep with a microfiber tool to pick up dust as needed. Damp mop or steam clean monthly. Floor steamers are great because they don’t require harsh chemicals to sanitize.

Bedroom

BED Pillow covers, duvets, sheets, and comforters should be changed weekly, or more frequently if pets share your bed. Wash everything in hot water, and consider vacuuming your mattress before putting on fresh linens. Swipe the areas under your bed frame and behind the headboard with a long-handle dusting tool once a week. CEILING FAN Every other week gently slide an old pillowcase over each fan blade. Let any dust settle, then slide the case oﬀ.

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winter 2019 5

BOOST YOUR BODY’S

NATURAL ENERGY

How much stamina and strength you have is controlled by four key hormones, research shows. Learn how to turn up their power. by mirel ketchiff

YOUR HORMONES ARE LIKE A TEAM, WORKING TOGETHER TO GIVE YOU ENERGY. “There are anabolic hormones— including insulin and your thyroid hormones—that help your body create and store the molecules it uses as fuel. And catabolic hormones, such as cortisol and adrenaline, which enable your body to use that fuel,” explains Deena Adimoolam, M.D., a spokeswoman for the Hormone Health Network of the Endocrine Society. But certain factors, including diet and stress, can upset this precise operation, making your energy levels plummet. Fortunately, by using a few simple strategies, you can sync them again—and become even stronger. Here’s how.

Insulin

“This hormone pulls glucose from the blood and into the muscles, which use it for fuel,” Dr. Adimoolam says. But you need the right amount. Chronically elevated levels may lead to insulin resistance and eventually type 2 diabetes, she explains. For optimal insulin—and energy— levels, do an hour of exercise three or four times a week. Cycling for 60 minutes improved adults’ insulin sensitivity for two days afterward, a study in the journal

Clinical Science found. “When you exercise, the muscles draw glucose from the blood to use for energy without needing insulin,” says Labros Sidossis, Ph.D., the study author. That helps keep the hormone in a healthy zone so it functions better when you do use it.

For optimal insulin— and energy— levels, do an hour of exercise three or four times a week. Cortisol

Yes, it’s the stress hormone, but cortisol also regulates alertness. Levels of it surge in the morning to help you wake up, then gradually taper off over the course of the day, briefly spiking whenever you need more focus. Problems like a poor night’s sleep and chronic stress can throw off that natural rhythm, though, says Frank Lipman, M.D., the author of How to Be Well. When you don’t get quality z’s, for instance, your body may try to compensate by increasing its cortisol production throughout the day. By nighttime, your levels may remain up to 45 percent higher than normal, making it harder to doze off and creating a vicious cycle. Constant stress—the kind you feel when you’re going through a demanding time at work—can also result in higherthan-normal cortisol levels. “That means you’ll feel exhausted in the morning and wired at night,” Dr. Lipman says. To get on track, stick to a regular sleep schedule and minimize stress. Also try taking adaptogens, compounds in plants that help regulate the adrenal system, Dr. Lipman says. “Adaptogens sense imbalances in hormones and naturally correct them,” he says. Look for a supplement called ashwagandha root at health-food stores, and take 300 milligrams twice daily, Dr. Lipman advises. (Check with a doctor first; the supplement interferes with some meds.)

To protect your thyroid hormones, avoid using plastic products whenever possible.

and BPF (often used in products marked BPA-free) can also disrupt thyroid hormones, the journal Environmental Pollution reported. To protect your thyroid hormones, avoid using plastic products whenever possible, says John D. Meeker, the lead author of the ﬁrst study. Opt for glass, metal, or paper instead. And if you have to use a plastic food or drink container, never heat it—the high temperatures can cause BPA and other chemicals to leach into your food.

Adrenaline

This is the fight-or-flight hormone, and it’s what makes your heart begin to pound just before a job interview, a first date, or the start of a big race. “Adrenaline gives the body immediate energy. It speeds up the heart rate and sparks cortisol production,” Dr. Lipman says. But adrenaline can also be triggered by smaller daily stressors, as when you’re running late to work, Dr. Lipman says. That’s when it can cause problems. “If adrenaline spikes throughout the day, it makes you feel depleted rather than energized,” he explains. To tone down the adrenaline response, he suggests spending at least 10 minutes each day on a calming activity, such as yoga, knitting, or listening to music. Eventually your adrenaline will stop spiking as often or as high, and your energy will stay steady.

Thyroid hormones

“These are crucial because they help regulate the body’s metabolism—in other words, its ability to make, store, and use energy,” Dr. Adimoolam says. But their production can be inhibited by products we use every day. Several groundbreaking studies have found that bisphenols and phthalates—two chemicals in many plastic products, like water bottles and food containers—can throw oﬀ thyroid function, which may cause fatigue. People with higher levels of these chemicals— especially a phthalate known as DEHP, found in plastics used for tablecloths and shower curtains—had lower levels of thyroid hormones, according to the journal Environmental Health Perspectives. BPA substitutes like BPS

FEEL GOOD NEWS Live healthy with Shape® magazine. Subscribe at magazine.store and receive 10 issues for $9.98.

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QUICK & EASY BACKSPLASHES When a traditional backsplash just won’t do, turn to an offbeat design that is sure to steal the show.

by becky mollenkamp

projects by leslie poyzer

photos by carson downing and brie passano

BY THE YARD Think outside the box (of tile) and show oﬀ your softer side with a fabric backsplash, below. Sandwich a favorite pattern between plexiglass and use it throughout the kitchen or as an accent on one wall. Measure the area you want to cover. Cut two ¼-inch-thick plexiglass sheets to size using a table saw. Polish the rough edges using polishing compound and a buﬀer attachment on your drill. Trim your fabric to size, then place it between the plexiglass pieces. Install mirror clips following manufacturer’s instructions. Slide plexiglass in place and tighten the clips.

TIPS FOR A PERFECT BACKSPLASH

STICK TO IT Typically used to line shelves or drawers, vinyl adhesive paper can also serve as a surprisingly stylish backsplash, above. It’s an easy-on, easy-oﬀ solution for renters or anyone in need of a temporary kitchen facelift. Measure and cut the ﬁrst strip to the height of the backsplash area. Line up the next strip,

Mirror clips are commonly used to install frameless mirrors in bathrooms. Most home improvement stores carry basic acrylic or metal J-hook clips.

matching the pattern repeat, and cut to size. Remove the backing from the ﬁrst strip and attach it to the wall. Cut a third strip to match patterns with the second, then attach the second. Continue cutting and hanging strips until the backsplash is complete.

1. Choose an area: A backsplash is traditionally installed behind the stove and sink to keep stains and water oﬀ the wall. Extending the backsplash can make the kitchen appear larger, while limiting it can make a more dramatic statement. 2. Limit bold accents: Avoid an overly busy look by concentrating elaborate designs on natural focal points like the areas above the range and/or the sink. 3. Pick a product: If you’re using tile, which is the most popular backsplash material, consider its durability (porcelain is stronger than ceramic) and upkeep (natural stone must be sealed once a year). 4. Don’t overlook grout: Almost as important as choosing tile is selecting grout. Grout comes in many colors; take a tile along to make sure it coordinates (darker grout is more forgiving). 5. Think outside the box: If tile isn’t your style, consider a backsplash made from wood, glass, stainless steel, or another unexpected material. 6. Mix it up: Don’t be afraid to mix materials, colors, or patterns in your backsplash, especially if everything else in the kitchen is fairly monochromatic. 7. Do the math: To determine how much material you need, multiply the height and width of the area you’re covering (add 10 percent for unexpected problems).

Turn a plain board into a plate rail by adding a ¼-inch channel using a router. This allows dishes to lean safely against the wall.

PRO JEC TS UN DER $20

BEFORE & AFTER

FURNITURE IN 3 STEPS MAKEOVERS OR LESS 1 PAINT IT FAST

2 BUILD IN STORAGE 3 ADD WAL LPAPER

TRAN SFOR M AN OLD T V CABIN ET

Spring 2019 VOL. 26/ISSUE 1 BHG.COM/ DIY

PLUS!

14 WAYS TO REFRES H YOUR KITCHEN ON A BUD GET

FIND YOUR STYLE! Subscribe to Do It Yourself™ magazine at magazine.store and get 4 issues for $9.99.

TOP SHELF Skipping upper cabinets is a chic look but not entirely practical. Make more of that open space with an inexpensive plywood backsplash topped with a little ledge for storage and display, above. Measure and cut ¾-inch plywood to the desired height and as long as your run of base cabinets (you may need more than one piece of plywood), plus 1×4 boards for the top ledge. Sand the edges and paint the pieces. Nail the back piece into wall studs. To install the ledge, screw every 18 inches from the top down into the plywood backsplash.

ON THE HOOK Dread the expense or hassle of installing a tile backsplash? Skip it and simply add brass push plates with knobs under your cabinets, either over the bare wall or atop pretty wallpaper. Mark the knob locations on the brass plates while the protective film is still on, then drill screw holes. Remove protective film from plates and install, starting in the center of the wall so cuts will be on the outside edges (use tin snips to make cuts). Add knobs using hanger bolts. TIP: Push plates are typically used in commercial settings to protect doors from wear. Find lightweight aluminum versions in a variety of finishes (including shiny brass) at home improvement stores for just a few dollars apiece. The plates are easy to install—they come with drilled mounting holes and screws—and can be easily wiped clean.

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winter 2019 7

THE

Art of Art Max out a room’s personality with a gallery wall. Style expert Emily Henderson shares her tips for building the perfect one from start to ﬁnish. by jessica bennett

photos by daniel hennessy and greg scheidemann

Q: Where do you begin when creating a new gallery wall?

Q: How do you decide the best way to arrange frames?

A: You want to begin with the art. This may sound pretty obvious, but your gallery wall is only as good as the art it contains. Before you start haphazardly hanging up your pieces, make sure you have a good collection of art to play with. You will want a variety of sizes, orientations, and mediums (paintings, prints, mixed media, photographs). Once you have your selections, start with your largest piece somewhat oﬀ-center but in the middle to anchor the entire wall. Add additional pieces until you create an arrangement that’s right-sized for your space.

A: Start by positioning your largest anchor piece on the wall, then begin to build out from there. There are no real rules for what works best together, and it depends on the pieces you have in your collection. My two main tips are: 1) Vary the orientation of art next to each other. Put a horizontal next to a vertical rather than lining up two similar sizes or orientations; and 2) Keep your rivers (the space between your frames) at least 3 inches wide and consistent throughout. You don’t want anything too close together or spread too far apart. You can test-drive your composition by laying it out on the ﬂoor.

Q: What are some affordable places to buy gallery wall art?

Q: What tips do you have for hanging art?

A: I am constantly finding great pieces on Etsy, which has a lot of new and upcoming artists who tend to offer affordable pieces because they have not been discovered yet. If you are looking for vintage, then you can score some great deals on Chairish, eBay, and Everything But The House. For new prints and pieces, both Target and Minted have some wonderful options.

A: Don’t be afraid of making a mistake. Sometimes you just have to go for it, then take a step back after to look at it and see how it is shaping up. If pieces aren’t too heavy, I use pushpins to start the gallery wall and hang the art. Once I come up with a combo that feels right, I take the pushpins out and use nails/anchors to get everything in place. Just remember to have fun with it! The number of times I have hung and rehung a gallery wall is too large to mention—sometimes it just takes a few tries to get it right.

Q: How do you choose frames to complement each piece of art and yet create a cohesive look? A: Pick a few varieties of frame types, such as light wood, white, or brass, but keep the frame variety to three types or less. If you try mixing in too many diﬀerent frame styles, your wall will start to look disjointed and busy versus well-thoughtout and curated.

Q: Any style pitfalls to avoid? Variety Show: Designer Emily Henderson recommends curating an array of art in diﬀering sizes, shapes, and orientations. Position one oversize piece as the anchor. Then place an assortment of smaller horizontal, vertical, and square frames around it.

A: Make sure you have a variety of sizes and orientations. You will want large pieces, long pieces, small pieces, and horizontal pieces to keep it visually interesting.

(left) Media Mix: Elevate interest by including several types of art—oil paintings, artist prints, abstract art, and photographs. Scour thrift stores and ﬂea markets for economical ﬁnds, which come with the bonus of adding vintage character to a collection. (above) Color Coded: Select art with a color palette in tones that work well together and within your space. Keep it consistent, but don’t be afraid to stray—use hints of other hues to add visual appeal.

Mix it up! There’s nothing more boring than a gallery wall ﬁlled with all one type of frame and all very similar-size art.

MAKE IT PRETTY Get your copy of SmallSpace Decorating™ magazine at magazine.store.

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8 winter 2019

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Ultra-Easy Fixes for Extra-Busy Days

Whether it’s oﬃce chaos or too many extracurricular activities, crazy days require a dinner that isn’t. Carve out 15 to 25 minutes of prep time early in the day, then let the slow cooker take control.

Honey Mustard Barbecue Pork Tenderloin prep 15 minutes slow cook 5 to 6 hours (low) or

2¹\₂ to 3 hours (high) 2 1 1 2

prep 25 minutes slow cook 6 to 8 hours (low) or

3 to 4 hours (high) + 30 minutes (high) 4 cups coarsely chopped roasted turkey breast 4 cups reduced-sodium chicken broth 1 14.5-oz. can no-salt-added diced tomatoes, undrained 1 Tbsp. dried Italian seasoning, crushed 1 9-oz. pkg. refrigerated cheese-ﬁlled tortellini

Pineapple Beef with Snow Peas prep 25 minutes slow cook 8 to 10 hours (low) or 4 to

5 hours (high) + 10 minutes (high) 2¹S₄ lb. boneless beef chuck roast, cut into 2- to 3-inch pieces and trimmed ¹S₄ cup reduced-sodium soy sauce 3 Tbsp. hoisin sauce ¹S₄ to ¹S₂ tsp. crushed red pepper 1 20-oz. can pineapple tidbits (juice pack), drained 1 15- to 16-oz. pkg. snow pea pods or sugar snap pea pods, strings removed if present

SLOW COOKER 4 Skinn

ns Special

s & Garde

Better Home

95 RE

ations®

Interest Public

CIPES LESS T HAN

CALOR5 IES

SKIN NY SLOW

So Good!

BROCCOLIPOTATO SOU P

COO KER

178 CALORI ES p. 11

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INGREDIEN WEEKNIGH T T DINNERS p.36

BACK BY POPULA DEMANDR: SECON D PRINTI OF SKINNY SLOW COOKE 2018

BHG.com

DISPLAY UNTIL 3/22/19

2019

$9.99 U.S.

$12.99 CAN

BHG SPEC

In a 5- to 6-qt. slow cooker combine ﬁrst four ingredients (through Italian seasoning), 4 cups water, and ¹\₄ tsp. salt. Cover and cook on low 6 to 8 hours or high 3 to 4 hours. If using low, turn to high. Stir in tortellini. Cover and cook 30 minutes more or until tortellini is tender. Stir in spinach. If desired, top servings with cheese. Makes 6 servings (2 cups each).

Coat a large skillet with nonstick cooking spray or 1 Tbsp. vegetable oil; heat over medium-high heat. Add tenderloins, one at a time; cook until browned on all sides. Drain oﬀ any fat. Place tenderloins in a 3¹\₂- or 4-qt. slow cooker. For sauce, combine remaining ingredients; pour over meat. Cover and cook on low 5 to 6 hours or high 2¹\₂ to 3 hours. Transfer meat to a platter. Strain sauce; skim oﬀ fat. Slice meat; drizzle with some of the sauce. Pass remaining sauce. If desired, serve with seasoned green beans. Makes 6 servings (4 oz. each).

PER SERVING 258 cal., 4 g fat (2 g sat. fat),

PER SERVING 271 cal., 3 g fat (1 g sat. fat),

69 mg chol., 687 mg sodium, 24 g carb., 3 g ﬁber, 4 g sugars, 31 g pro.

74 mg chol., 715 mg sodium, 25 g carb., 0 g ﬁber, 18 g sugars, 24 g pro.

2 cups fresh baby spinach 6 Tbsp. shredded Parmesan cheese (optional)

Tortellini Soup

BIG BATCH RECIPES p.66 LOWERSUGAR FRUIT DESSERTS p.92

IALS

SIMPLE MEALS Get your copy of Skinny Slow Cooker™ magazine at magazine.store for more meals you can make.

12-oz. pork tenderloins, trimmed 8-oz. jar honey mustard cup barbecue sauce tsp. garlic-herb seasoning blend

Place meat in a 4-qt. slow cooker.* Drizzle with soy sauce and hoisin sauce; sprinkle with crushed red pepper. Add ¹\₄ cup water and the pineapple. Cover and cook on low 8 to 10 hours or high 4 to 5 hours. If using low, turn to high. Stir in pea pods. Cover and cook 10 minutes more or just until peas are crisp-tender. Transfer meat to a serving bowl. Break into bite-size pieces using two forks. Using a slotted spoon, transfer pineapple and pea pods to bowl with meat. Strain cooking juices; skim oﬀ fat. Spoon some of the juices over meat mixture and pass remaining juices. If desired, serve with hot cooked cellophane noodles and additional crushed red pepper. Makes 6 servings (1¹\₃ cups each). *TIP To thicken cooking juices, sprinkle meat with 1 to 2 Tbsp. quick-cooking tapioca, crushed, before adding the other ingredients. PER SERVING 320 cal., 11 g fat (4 g sat. fat), 118 mg chol., 647 mg sodium, 17 g carb., 2 g ﬁber, 13 g sugars, 38 g pro.

Turkey and Pasta Primavera prep 15 minutes slow cook 4 hours (low) or 2 hours (high)

1¹S₂ lb. turkey breast tenderloins or skinless, boneless chicken breast halves, cut into 1-inch pieces 1 14.4-oz. pkg. frozen sugar snap pea stir-fry vegetables 1 10-oz. container refrigerated light Alfredo pasta sauce 8 oz. dried linguine or spaghetti, broken ¹S₄ cup shredded Parmesan cheese (1 oz.) In a 3¹\₂- to 5-qt. slow cooker combine turkey and frozen vegetables. Sprinkle with 1¹\₂ tsp. crushed dried basil, oregano, or Italian seasoning. Stir in pasta sauce. Cover and cook on low 4 hours or high 2 hours. Cook pasta according to package directions; drain. Stir pasta into turkey mixture. Top servings with cheese. Makes 6 servings (1¹\₄ cups each). PER SERVING 373 cal., 7 g fat (4 g sat. fat),

84 mg chol., 394 mg sodium, 36 g carb., 2 g ﬁber, 4 g sugars, 38 g pro.

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winter 2019 9

Secrets to a Better Chicken Dinner

We asked millions of home cooks on Allrecipes.com for their top tips and secrets for making the best chicken dinners ever. These rose to the top of the list. by nathan maughan

DON’T RINSE RAW CHICKEN. It not only doesn’t kill bacteria, but it also might actually help that microscopic bacteria spread to other areas in your kitchen.

ALWAYS FULLY COOK CHICKEN, no matter whether you’re serving it now or later. Cooking it partially, then ﬁnishing it later, can create a bacterial breeding ground.

SEND IT TO BOARDING SCHOOL. Set aside a cutting board to use only for chicken (and other meats) to protect foods like raw vegetables from contamination. After handling raw chicken, wash work surfaces and utensils with hot, soapy water.

DON’T HOLD THE MAYO. For classic amber-color chicken, rub the skin with mayonnaise before roasting. For something a little more adventurous, mix 1 part grated Parmesan cheese to 2 parts mayonnaise.

BRICK YOUR CHICKEN. Flattening chicken pieces to a more consistent thickness yields more even cooking. Heat a large cast-iron skillet over medium heat and add some oil and butter. Lay chicken pieces, skin side down, in the skillet. Wrap a smaller skillet with foil and put it on top of the chicken. Set a large brick or two (or heavy cans of food) in the skillet to weigh down the chicken while cooking.

SOAK IT IN BEER and you’ll get tender chicken meat that has a malty ﬂavor. Chill it at least eight hours or up to 24 hours.

CHILL RAW CHICKEN in its original packaging in the coldest part of your fridge for up to two days. Seal the package in a zip-top plastic bag to prevent leaks.

UPEND YOUR CHICKEN. To avoid dry breasts when slow-cooking a whole chicken, turn it breast side down. This allows the juices to run from the thighs and wings to the breast meat, making for more evenly moist chicken.

LET IT REST. It’s important to let a chicken rest after roasting— ideally for 15 minutes—to let the juices set. It’s another opportunity to turn the chicken upside down to let juices settle in the breast meat.

TEST THE TEMP. Insert an instant-read thermometer into the thickest parts of the chicken, without touching bone. Poultry is safe only if cooked to 165°F. Here is what we have found works best:

165°F Boneless, skinless chicken

breasts and chicken tenders

170°F Bone-in chicken breast;

boneless, skinless chicken thighs; and whole broiler-fryers (test in the thighs)

MARINATE IN YOGURT. Its slow-acting lactic acid tenderizes and moistens chicken without drastically changing the flavor. And because of its mild flavor, yogurt makes a great base for whatever flavors you prefer—garlic, lemon, cumin, paprika, or cayenne pepper, for example.

175°F Bone-in chicken thighs and chicken hindquarters

GET A LEG UP. Check whether a whole roast chicken is done by moving one leg. If it moves smoothly, the chicken is done. But be sure not to skip “Test the Temp,” above.

16 17

FREEZE IT in its original packaging up to two months. If you also zip the package into a plastic bag, you can freeze it as long as a year.

GET FOILED! Another way to prevent dry breasts: Cover them with foil when roasting. Just remove the foil before the last 30 minutes of cooking.

GO DARK FOR FLAVOR. Dark-meat thighs do have more fat than breasts, but that’s what gives them more ﬂavor. And because they’re cheaper and harder to mess up, thighs may be a smarter choice than you think.

AVOID DRYNESS. For recipes with long cook times, dark meat yields moister chicken. If you still prefer white meat, cook the chicken separately and add it to your recipe in the last 10 minutes, just to heat it through.

MIND YOUR MARINADE. If you marinate raw chicken, don’t use the marinade for anything else unless you ﬁrst boil it at least a minute.

YOUR RECIPE RESOURCE Get your copy of AllRecipes Chicken™ magazine at magazine.store or on newsstands now.

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10 winter 2019

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Food Trends for the New Year

Happy Chew Year! Forget about wardrobe remakes or hip vacation destinations. These edible crazes are the trends you need to know about!

Hot New Superfood: Lupini Beans

Think of these as Mediterranean edamame. They’re often pickled, giving them a slightly tangy taste, and served cold. And get this: Lupini beans are one of the most proteindense plants on earth! READY-TO-EAT FIND: Brami Snacking Lupini Beans (25 beans: 60–65 calories, 1g fat)

Hot New Protein: Pea Protein

Peas are naturally rich in protein. Who knew? They’re great for a protein boost sans dairy (like whey) or soy. The plant-based protein is popping up in dairy-free yogurts, cheeses, and more. The powder itself can be used like any protein powder: Add it to oatmeal, smoothies, baked goods, and breakfast batters. Don’t worry… Your food won’t turn green or taste like veggies! READY-TO-USE FIND: Bob’s Red Mill Pea Protein Powder (¼ cup: 100 calories, 1.5g fat)

Hot New Pasta Swap: Carrot Noodles

When it comes to spiralized veggies, carrots are among the most difficult to DIY. Luckily, you can now find ready-made carrot noodles in supermarket fridges and freezers. Trade carb-heavy pasta for a high dose of vitamins A and K, fiber, and beta-carotene. So good with peanut sauce or sesame ginger dressing… We’ll happily slurp ’em up hot or cold! READY-TO-EAT FIND: Green Giant Carrot Veggie Spirals (about 1 cup: 30 calories, 0g fat)

Hot New Baking Hack: Three-Ingredient Dough

Homemade dough is finicky to say the yeast. That’s why a two-ingredient dough made of self-rising flour and yogurt soared to popularity in 2018. Our 2019 spin? We swapped self-rising for whole wheat flour and baking powder to create a fiber-packed dough from ingredients already in your kitchen. Try the recipe below, and pick up Hungry Girl Simply 6 on March 5 for an entire chapter of healthy dough creations.

Hot New Milk Swap: Macadamia Milk

People are going nuts for this dairy alternative. It’s milder with a slightly less nutty taste than almond milk. Great for those who aren’t fans of almond milk but avoid soy and dairy. The calories are low, and the fat comes from healthy monounsaturated fats. READY-TO-DRINK FINDS: Milkadamia Unsweetened Vanilla Macadamia Milk (1 cup: 50 calories, 5–6g fat); Milkadamia Creamer (1 Tbsp.: 10–15 calories, 1g fat); Trader Joe’s Almond, Cashew & Macadamia Nut Beverage (1 cup: 30 calories, 2.5g fat)

3-ingredient dough Stir ½ cup whole wheat ﬂour with ¾ tsp. baking powder and seasonings (like salt, pepper, and garlic powder) until uniform. Mix in ½ cup plain fat-free Greek yogurt until doughy. Spread into a pizza crust or form into breadsticks. Bake at 350°F until cooked through, 15–20 minutes. ½ OF RECIPE: 142 calories, 0.5g fat

GOOD-FOR-YOU FOOD Pick up a copy of Hungry Girl® magazine, available on newsstands now or at magazine.store.

Hot New Veggie: Kohlrabi

Kohlrabi (aka German turnip or turnip cabbage) looks like a radish on the bottom and collard greens on top. The bulb tastes like broccoli stems, but milder and slightly sweeter; the texture is juicy and crisp. The leaves are tender and ﬂavorful, slightly similar to spinach. Chop the bulb or the greens and enjoy raw in salads and slaws, or sauté the greens for a tasty side. READY-TO-EAT FIND: Green Giant Kohlrabi Riced Veggies (1 cup: 25 calories, 0g fat)

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winter 2019 11

ACE OF CLUBS Imagine a potluck where every dish is refreshingly new, and no one bails and brings chips. That’s my cookbook club. Start your own and 2019 could be your most adventurous cooking year yet. by hannah agran

photos by andy lyons

Hannah Agran

EARLY ON SUNDAY, THE TEXTS START FLYING. Angel will be late and needs to finish her tamarind chicken in my oven. Natalie shares a photo of garden tomatoes about to be transformed into curry. When she shows up at my house with her covered dish two hours later, I offer a drink and an apron. Channeling memories of her study-abroad trip to India, she rolls my chapati dough into tortilla-like rounds. I man the griddle. Tami and Terry arrive. More hands. Our assembly line moves quickly, lubricated by wine and hungry anticipation. My friends and I had a traditional book club once. But frankly, our food usually outshone our literary critique. When we disbanded, I missed the themed meals, not the guilt over novels left unread. Then we saw a story online about cookbook clubs. Intrigued, we voted to reboot. We’re not pros yet, but our fledgling club has survived its first couple years. We include husbands (because they cook, too) and children (because we want to expose our littles to new foods). We meet at 5 p.m. and feast around the host’s coffee table. It’s a lax, jeans-and-tees way to close out a weekend—but the food is amazing. We’ve explored Cajun, Italian, and Ukrainian fare, and we’ve waddled happily home from a meal based entirely on potatoes. As the food editor at Midwest Living® magazine, I knew that we’d all appreciate a nudge to try new recipes, but I didn’t anticipate how elevated club dinners would feel above ordinary potlucks. No one walks in with a tired three-bean salad. Every dish is a conversation piece, and it all fits together. When the last chapati lands on the stack, we survey the table: green beans flecked with mustard seeds, eggs poached in tomato sauce, lentils redolent of cumin and onion, a comically dense cardamom cake. We grab plates and dig in.

Keepin’ it green: We’re casual, but we draw the line at paper plates. Cooking this good merits real dishes.

HOW TO START A COOKBOOK CLUB

As I mince ginger and garlic for green beans in my kitchen, I imagine my friends in theirs, simmering and slicing their parts of a whole. It’s a bit like Thanksgiving—beltloosening, bountiful leftovers and all.

Invite curious eaters Our roster runs the gamut: Meg and Erik have made DIY bacon, but Rachelle didn’t own a pepper grinder. (She does now.) The common denominator is that we’re game for new things. We have about 10 core members, plus a few who come occasionally. (Fewer than that and you won’t get a good sampling of the cookbook.)

Pass it around Cookbooks are pricey, so we had to ﬁgure out a way to keep things aﬀordable. The host usually buys a copy of her pick (Amazon is great for used books), and we check the library, too. Then we pass our books around for two weeks before the meeting. We’ve also shared funky ethnic ingredients so we don’t buy multiples.

Plan ahead We created a private Facebook group to avoid messy e-mail chains, then used FB’s calendar feature to schedule hosting duties for a year. (First Sunday of the month is easy to remember.) The host chooses the book, and we all post our recipe picks. Couples usually make two dishes, and we all chip in with wine.

midwestliv ing.com

MIDWEST LIVING ® JANUARY • FEBRUARY 2019

midwestliv ing.com

giTvHeE back ISSUE

LIFE’ S RICH ER HERE ®

STORIES

OF INCRED IBLE

P U T T I N G C O M M MIDWESTERNERS UNITY FIRST

OHIO’S chef battling child that puts hood hung ever er with soup WISCONSIN’ yone on the slopes NORTH DAK NEBRASKA’S S OTA’S ski soap-mak empowering winery helping fami hill er drilling lies beat the future fema wells in Afric cost of canc le leaders MINNESO a IOWA’S bicy er ILLINOIS’ TA’S brew clists takin chocolatier ery giving g burritos all (yes, all) AND MOR to the hom of its proc E (includin eless eeds to food g charities pantries looking for your help!) JAN UAR

Y • FEB RUA RY

2019

MORE WEEKEND FUN Subscribe to Midwest Living® magazine at magazine.store and get 6 issues for $9.99.

Page-turners: Every book tells a story, like the time we all had pink hands from our beet-heavy Ukrainian meal.

Cooking live: The chatter often starts early, with texts about good smells, pretty ingredients, or kitchen calamities.

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12 winter 2019

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Restaurant

MAKEOVERS Signature dishes from America’s favorite restaurants—lightened up!

4 leaves lettuce (optional) 4 slices tomato (optional)

Bacon Cheeseburger Stack hands on 20 minutes total time 24 minutes

1 ¹S₄ ¹S₈ 1 3 2 1 ¹S₄ 4

egg, lightly beaten cup quick-cooking rolled oats tsp plus a dash cayenne pepper lb ground turkey breast Tbsp light mayonnaise tsp dill pickle relish tsp ketchup tsp dry mustard light whole wheat hamburger buns, toasted 4 slices thinly sliced sharp cheddar cheese, halved ¹S₄ cup chopped sweet or hot cherry peppers 4 slices lower-sodium, less-fat bacon, halved and crisp-cooked

1. In a bowl combine egg, oats, and ¹\₈ tsp cayenne pepper. Add turkey; mix well. Shape turkey mixture into eight 3¹\₂-inch-diameter patties. 2. For sauce, in a small bowl stir together mayonnaise, pickle relish, ketchup, mustard, and the dash of cayenne pepper. 3. Grill patties on a greased grill rack directly over medium heat, covered, 4 to 5 minutes or until done (160°F), turning once and adding a half-slice of cheese to each patty the last 1 minute of cooking. 4. To assemble burgers, spread sauce over cut sides of bun tops. Stack two patties in buns with chopped peppers, bacon, and, if desired, lettuce and tomato. Serves 4. Tip To toast hamburger buns, grill them cut sides down over medium heat 30 to 60 seconds or until toasted. AMOUNT PER SERVING calories 407, fat 17 g (7 g saturated), sodium 707 mg, ﬁber 7 g, sugars 3 g, protein 43 g

Shake Shack Double SmokeShack

calories 930 fat 65 g (27 g saturated) sodium 2,068 mg fiber 3 g sugars 10 g protein 56 g

Quick Carnitas Burrito Wraps hands on 40 minutes total time 40 minutes

1 Tbsp olive oil 12 oz pork tenderloin, trimmed and cut into bite-size strips ¹S₂ cup thin strips red bell pepper ¹S₂ cup thin wedges red onion ²S₃ cup canned no-salt-added black beans or pinto beans, rinsed and drained 4 8-inch whole wheat flour tortillas ³S₄ cup shredded Monterey Jack cheese (plain or with jalapeño peppers) Nonstick cooking spray ¹S₂ cup fresh tomato salsa Fresh cilantro leaves 1. In a large nonstick skillet heat oil over medium-high heat. Cook and stir pork, red pepper, and onion in hot oil about 5 minutes or until pork is no longer pink. Remove from heat. Stir in beans. 2. Place tortillas between paper towels. Microwave on high 20 to 40 seconds or until warm. Using a slotted spoon, spoon pork mixture onto tortillas just below centers. Top with cheese. Fold bottom edge of each tortilla up and over filling. Fold in opposite sides; roll them up from the bottom. Lightly coat outsides of wraps with cooking spray. 3. Preheat an indoor grill or panini press according to manufacturer’s directions. Place wraps, half at a time if necessary, in grill. Close lid and grill 4 to 6 minutes or until tortillas are toasted and filling is heated through. (Or use a skillet or grill pan to heat wraps. Place wraps in a preheated skillet; place a large skillet on top of wraps. You may need to add a few unopened cans of food to skillet for extra weight. Cook 2 to 3 minutes

or until golden brown on bottoms. Carefully remove top skillet [it may be hot]. Turn wraps. Replace skillet and weights; cook 2 to 3 minutes more or until wraps are golden.) Top with salsa and cilantro. Serves 4. AMOUNT PER SERVING calories 377, fat 15 g (6 g saturated), sodium 552 mg, ﬁber 6 g, sugars 5 g, protein 27 g

Chipotle Carnitas Burrito with Queso calories 1,320 fat 60 g (17 g saturated) sodium 2,500 mg fiber 22.5 g sugars 10 g protein 55 g

better Loaded Sweet Potato Skins hands on 20 minutes total time 1 hour 20 minutes

4 baked sweet potatoes (6 to 8 oz each) 2 tsp canola oil 1 tsp chili powder Several drops hot pepper sauce 1 cup shredded sharp white cheddar cheese 6 slices lower-sodium, less-fat bacon, crisp-cooked and crumbled Ranch Drizzle (recipe follows) Chopped fresh chives 1. Preheat oven to 425°F. Cut baked sweet potatoes in half lengthwise. Scoop out the inside of each potato half, leaving a ¹\₄-inch shell. (Cover and chill the scooped-out potato ﬂesh for another use.) 2. Line a large baking sheet with foil. In a bowl stir together oil, chili powder, and

hot pepper sauce. Arrange potato skins cut sides up on prepared pan. Brush insides of skins with oil mixture. Sprinkle with cheese and bacon. 3. Bake about 10 minutes or until cheese is melted and potatoes are heated through. Drizzle potato skins with Ranch Drizzle and sprinkle with chives. Serves 4. Ranch Drizzle In a small bowl stir together ¹\₃ cup light sour cream, 3 Tbsp light mayonnaise, 1 to 2 Tbsp fat-free milk, 1 small clove garlic (minced), and ¹\₈ tsp each dry mustard and onion powder, adding enough milk to make a drizzling consistency. For Baked Potatoes Preheat oven to 425°F. Scrub potatoes thoroughly with a brush; pat dry. Prick potatoes with a fork. Bake 40 to 60 minutes or until tender. Tip If desired, use half sweet potatoes and half russet potatoes. Use white cheddar cheese on the sweet potatoes and yellow cheddar cheese on the russet potatoes.

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winter 2019 13

Fresh Banana Split hands on 15 minutes total time 15 minutes

1 small banana, peeled and halved lengthwise 3 ¹S₄-cup scoops vanilla, chocolate, and/or strawberry light or lowfat ice cream 1 Tbsp chocolate-ﬂavor syrup ¹S₃ cup chopped fresh strawberries, lightly mashed ¹S₃ cup chopped fresh pineapple, lightly mashed 2 Tbsp pressurized whipped dessert topping 1 Tbsp sliced almonds, toasted 2 fresh sweet cherries, pitted (optional)

Baskin Robbins Classic Banana Split calories 970 fat 39 g (20 g saturated) sodium 200 mg fiber 8 g sugars 103 g PROTEIN 14 g

Crispy Parmesan Chicken Bites

Next time you’re craving your favorite restaurant menu item, make one of these substitutes. You’ll get the same great ﬂavors without the extra fat, sugar, sodium, and calories.

hands on 15 minutes total time 30 minutes

1¹S₄ lb skinless, boneless chicken breast halves 2 egg whites ²S₃ cup grated Parmesan or Romano cheese (4 oz.) ²S₃ cup whole wheat panko bread crumbs ¹S₄ tsp onion powder ¹S₄ tsp black pepper Nonstick cooking spray

AMOUNT PER SERVING calories 284, fat 8 g (3 g saturated), sodium 349 mg, ﬁber 1 g, sugars 0 g, protein 40 g

AMOUNT PER SERVING calories 393, fat 10 g (4 g saturated), sodium 74 mg, ﬁber 6 g, sugars 50 g, protein 8 g

AMOUNT PER SERVING calories 305, fat 18 g (8 g saturated), sodium 469 mg, ﬁber 3 g, sugars 5 g, protein 13 g

TGI Friday’s Loaded Potato Skins calories 1,620 fat 91 g (33 g saturated) sodium 1,910 mg fiber 24 g sugars 9 g protein 51 g

1. Preheat oven to 425°F. Line a large baking sheet with parchment paper. Cut chicken into 24 equal pieces (about 1¹\₂ inches). 2. In a small bowl whisk egg whites until frothy. In a shallow dish combine Parmesan, panko, onion powder, and pepper. 3. Add chicken to egg whites; toss to coat. Transfer chicken, a few pieces at a time, to cheese mixture; turn to coat. (If necessary, press lightly to adhere.) Arrange chicken on prepared baking sheet, leaving 1 to 2 inches of space between pieces. Lightly coat chicken with cooking spray. 4. Bake about 15 minutes or until chicken is cooked through (165°F) and coating is lightly browned, turning once halfway through baking time. Serves 4. Suggested Sauces Serve with low-sodium barbecue sauce, homemade honey mustard (stir together ¹\₄ cup light mayo and 2 Tbsp honey mustard), or homemade light ranch dressing (stir together ¹\₃ cup plain fat-free Greek yogurt and 2 tsp. dry ranch salad dressing mix).

1. Place banana halves along sides of an individual oblong serving dish. Top with ice cream scoops. Top one scoop with chocolate syrup, one scoop with strawberries, and one scoop with pineapple. Add 1 Tbsp of the dessert topping between each scoop of ice cream. Sprinkle almonds over top. If desired, add cherries to whipped topping. Serves 1. Tip If desired, chop and mash pineapple and strawberries up to 8 hours ahead of time. Cover and store in the refrigerator until ready to serve.

McDonald’s Chicken McNuggets calories 270 fat 16 g (2.5 g saturated) sodium 510 mg fiber 1 g sugars 0 g protein 15 g

LIVE HEALTHY Subscribe to Eat This, Not That!® magazine at magazine.store and get 1 year for $19.98.

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14 winter 2019

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Indoor Water Garden Making a small but lively tabletop display turns nurturing plants into an aquatic adventure.

written and produced by kate carter frederick

photos by jason donnelly

AN INDOOR WATER GARDEN PUTS A SOOTHING TWIST ON THE USUAL HOUSEPLANT FARE. Start with a durable, clean, clear glass container that provides a window into the world of submerged botanicals. Any size can work, but a 2- to 5-gallon vessel provides a generous opening for easy access for cleaning or arranging. You can find oversize glass vases and jars at thrift shops, flea markets, garage sales, and crafts stores. When stocking your indoor water garden, look for healthy plants from aquarium suppliers and specialty nurseries. Choose submersible plants (Vallisneria or val, shown, anacharis, java fern, aucuba, hornwort) or floating ones (water lettuce or water hyacinth) suited for the low light of indoor settings. Other easy-growing candidates include houseplants that like to stand with their roots in water, such as lucky bamboo, pothos, and Chlorophytum. Marimo moss balls, balls of algae that resemble moss, are striking and simple additions that have visual appeal. For the final touch, consider adding a small fish. Goldfish offer colorful entertainment and can live for years. Those that survive in a large jar will require more space—at least 1 or 2 gallons of water for each inch of fish. They also need food and an aquarium filter. When cohabitating, goldfish often nibble on plants, and plants help filter fish waste. NOTE: Do not flush fish or aquatic plants down a drain or toss them into a local body of water where they can become problematic. Dispose of them in the compost pile instead.

If your gardening thumb is more blue than green, give indoor water gardening a try. You’re guaranteed to never overwater these plants. Plus, add a fish and the results are showstopping. How to Make an Indoor Water Garden Materials: • Large glass vases • Aquarium gravel • Aquarium glass • Marimo moss balls • Curly val • Lucky bamboo • Goldfish • Aqua Safe water conditioner/ dechlorinator • Easy Balance freshwater aquarium solution • Fish net • Flake food for goldfish

VERY BEST LOW-LIGHT HOUSEPLANTS

Step 1 Add at least 2 inches of wellrinsed aquarium gravel to a clean container. This decorative gravel supports beneﬁcial bacteria in the aquatic environment and anchors plants.

Step 2 If desired for more decorative eﬀect, add glass gravel or colorful glass chunks. Do not add seashells, coral, limestone, or other stones that can destabilize water quality.

Step 3 Use fresh, cool water to ﬁll at least two-thirds of the vessel. Moss balls and goldﬁsh need cool water to thrive. Enhance your aquascape with a decorative element such as aquarium driftwood, if desired.

Step 4 Thoroughly rinse moss balls and other plants before adding them to the vessel. Use a chopstick to push val roots into the gravel. Keep the root ball of lucky bamboo or other potted plants rooted in soil; anchor the entire pot under gravel.

Step 5 If you plan to add a ﬁsh, make tap water safe by adding dechlorinator and conditioner to the water according to product directions. Use a water-balancing solution to regulate pH and acidity. Plants alone will not be able to maintain the water quality when ﬁsh are introduced.

Step 6 Top off the water level when adding fish. Clean the vessel monthly, replacing the water and chemicals. Scrub the inside of the container to remove algae, and use only fresh water. Soap and cleaners can harm plants and fish.

GORGEOUS AND EASY EARLY SPRI PROJECTSNG

FLOWERS + MINI-GOLF + KIDS = BACKYARDFUN 12 GORGEOUS AND EASY EARLYSPRING PROJECTS

BEGINNER’SGUIDE: DRAWYOUR OWN GARDEN DESIGN

WINTER INSPIRATION Subscribe to Country Gardens® magazine today at magazine.store and get 4 issues for $9.99.

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winter 2019 15

HistoryRemade A homeowner with a passion for historical preservation gives an Austin house a colorful makeover.

written by lauren iverson

ART IS A WINDOW TO THE SOUL, at least according to homeowner Katie Bullard. An art-lover and preservationist of historic homes, she was perusing local antiques stores when she came across a vibrant painting of a longhorn that would soon serve as the inspiration behind the remodel of her 1920s house in Austin. Electrifying blues, greens, grays, and purples encapsulated everything Katie wanted her home to be in one piece of art—bold but not overpowering. “I knew exactly how I wanted to design my home when I found that painting,” she says. “Art is often my rally point for choosing a color palette.” Though she had found her inspiration, it would take more than a fresh coat of paint

photos by nathan schroder

to revive the house. Her home’s foundation lives on the site of the first freed slave settlement west of the Mississippi River, making it a requirement to salvage the less-than-600-square-foot original structure that now serves as the home’s foyer. But this wasn’t Katie’s or her husband, Jeff’s, first rodeo—the couple have been remodeling historic homes for more than 15 years. With the help of Element 5 Architecture, the Bullards brought the small house to life with a two-story addition that mimics the charm of its quaint city lot, which sits just minutes from downtown Austin. White board-and-batten siding, metal roofing, and landscaping that’s built to endure intense Texas heat emulate the farmhouse style Katie and Jeff imagined. Inside, 100-year-old reclaimed longleaf pine flooring—still in its natural finish— offers a warm welcome against the stark white walls, bold colorful accents, and hints of steel. Antique finds—such as a French armoire in the entryway and a refinished claw-foot tub in the master bath—are sprinkled throughout the space to blend old and new. “I wanted to keep the design neutral for the most part but bring it to life with pops of vibrant colors and eye-catching textures,” Katie says. “I didn’t want it to be boring.” Katie and Jeff agree that this home reflects who they are more than any other home they’ve worked on. “I think it feels so comfortable because it reflects the urban sensibilities we have from living in the city but is also an ode to our roots, which are in the country,” Katie says. “Having that blend makes it feel like home.”

produced by lauren ramirez

(above) Contrasted with a glimmering white herringbone tile backsplash, vibrant blue packs a punch on the kitchen cabinetry. Not wanting to close the space with upper cabinets, the Bullards opted for open shelving and nooks in the island to double as extra storage and places to display decorative items. “I’m a big believer in getting as much storage as possible in the nooks and crannies,” Katie says. (left) Katie was drawn to the rich jewel tones in a painting—found at a local antiques store—that now hangs over the fireplace in the living room. “The whole color scheme of the home is built around that piece of art,” she says. (below) An antique cast-iron claw-foot tub—salvaged from another historic home renovation—anchors the master bathroom. The couple refinished the tub and painted the outside black to echo the steel windows, vanity, and grout of the honeycomb tile. “We wanted the bathroom to be black and white,” Katie says. “I didn’t want anything to compete with the drama of the tub.” (bottom) A statement black metal vanity mimics 19th-century pharmacy fixtures. “It’s sort of a signature of my style to mix modern elements with rustic,” Katie says.

The master bedroom’s brick wall adds texture to the light and airy space, while the natural grain of unﬁnished reclaimed longleaf pine introduces a layer of warmth on the ﬂoors.

(above) Because the home sits on a historic site, the Bullards were required to salvage the original 565-square-foot structure—which is now the front entry— and incorporate it into their addition. Board-and-batten siding and a metal roof honor the farmhouse architecture that existed before renovations started.

farmhouse MODERN

FRES H LOO KS FRO M RUR AL ROU TES TO CITY STRE ETS

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YOUR FAVORITE STYLE Pick up a copy of Modern Farmhouse Style™ magazine at magazine.store for more inspiration.

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16 winter 2019

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MELTY ONE-PAN SANDWICHES When you need to feed a crew, whip up these hot cheesy sandwiches. Each of the ﬁve enticing ﬂavors is put together in the pan, drizzled with delicious seasoning, and baked to perfection.

13×9 Sandwich Melts prep 35 minutes bake 25 minutes at 350°F

VEGGIE REUBEN PRETZEL MELTS

12 Rolls, split Filling Drizzle 1. Preheat oven to 350°F. Arrange bottoms of Rolls in a 13×9-inch baking pan or 3-qt. rectangular baking dish. (If desired, line pan with foil and coat with nonstick cooking spray.) Add Filling and tops of Rolls. Pour Drizzle over sandwiches. 2. Cover pan with foil. Bake as directed. Makes 12 sandwiches.

Veggie Reuben Pretzel Melts

Rolls: Use 3-inch pretzel rolls. Filling: Layer roll bottoms with 2 cups fresh spinach leaves; 1 cup thinly sliced roasted red peppers, well drained; and ¹\₂ cup each thinly sliced red onion and cucumber. Spoon 1 cup sauerkraut, well drained, onto vegetables. Top with 6 oz. thinly sliced Swiss cheese. Spread cut sides of roll tops with ¹\₂ cup Thousand Island salad dressing. Drizzle: Combine 6 Tbsp. melted butter, 1 Tbsp. coarse ground mustard, 1 tsp. crushed caraway seeds, and ¹\₂ tsp. minced dried onion. Pour over sandwiches. Bake, covered, 30 minutes. PER SANDWICH 367 cal., 19 g fat (7 g sat. fat), 31 mg

chol., 644 mg sodium, 40 g carb., 2 g ﬁber, 10 g pro.

Smoky Supreme Pizza Melts Rolls: Use ciabatta rolls. Filling: Layer roll bottoms with one 12-oz. jar marinated artichoke hearts, drained and chopped; 1 cup thin strips green sweet pepper; 3 to 4 oz. sliced pepperoni; and one 2.25-oz. can sliced pitted ripe olives, drained. Top with 6 oz. shredded smoked mozzarella cheese. Spread cut sides of roll tops with one 8-oz. can pizza sauce. Drizzle: Combine ¹\₂ cup grated Parmesan cheese; ¹\₄ cup olive oil; 2 Tbsp. melted butter; 1 tsp. dried oregano, crushed; 1 clove minced garlic; and ¹\₂ tsp. crushed red pepper. Pour over sandwiches. Bake, covered, 25 minutes. Remove foil and bake 5 minutes more or until cheese is melted and roll tops are lightly browned. PER SANDWICH 317 cal., 16 g fat (6 g sat. fat), 28 mg chol., 693 mg sodium, 32 g carb., 2 g ﬁber, 12 g pro.

Mix it up! These recipes are easy to customize. Swap out sliced or ground meat, cheeses, vegetables, and seasonings for a simple one-dish dinner every time.

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2018 BHG.com

SIMPLY DELICIOUS MEALS Minimize the mess of cooking with One-Pan Recipes™ magazine. Get yours at magazine.store.

Herb-Garlic, Hot Ham, and Cheese Melts

Italian Roast Beef Sourdough Melts

Sweet-Spicy Barbecue Chicken Melts

Rolls: Use Hawaiian sweet rolls. Filling: Layer roll bottoms with 12 oz. thinly sliced Black Forest deli-style ham and 6 oz. thinly sliced white cheddar cheese. Spread cut sides of roll tops with one 5.2-oz. container semisoft cheese with garlic and herbs. Drizzle: Combine 6 Tbsp. melted butter, 2 Tbsp. ﬁnely chopped shallot, 1 Tbsp. ﬁnely snipped fresh parsley, 1 tsp. Dijonstyle mustard, and 1 clove minced garlic. Pour over sandwiches. Bake, covered, at 350°F for 15 minutes. Remove foil; bake 10 to 15 minutes more or until cheese is melted and roll tops are light brown.

Rolls: Use 3-inch sourdough rolls. Filling: Layer roll bottoms with 12 oz. thinly sliced deli-style roast beef and 1¹\₂ cups chopped pickled mixed vegetables (giardiniera). Top with 6 oz. thinly sliced provolone or mozzarella cheese. Spread cut sides of roll tops with one 8-oz. tub cream cheese spread with garden vegetables. Drizzle: Combine ¹\₄ cup olive oil; 2 cloves minced garlic; 1 tsp. dried Italian seasoning, crushed; and ¹\₂ tsp. crushed red pepper. Pour over sandwiches. Bake, covered, 30 minutes at 350°F.

Rolls: Use 3-inch sandwich rolls. Filling: Cook 1¹\₂ lb. skinless, boneless chicken breast halves; shred using two forks. Combine chicken; 1 cup chopped fresh or canned pineapple, well drained; ²\₃ cup barbecue sauce; and ¹\₄ cup chopped pickled jalapeño peppers. Spoon onto roll bottoms. Top with 1¹\₂ cups shredded Monterey Jack cheese. Drizzle: Combine 6 Tbsp. melted butter, 2 Tbsp. honey, 1 Tbsp. Worcestershire sauce, and ¹\₂ tsp. freshly ground black pepper. Pour over sandwiches. Bake, covered, 15 minutes. Remove foil; bake 10 to 15 minutes more or until cheese is melted and roll tops are lightly browned.

PER SANDWICH 298 cal., 19 g fat (12 g sat. fat),

72 mg chol., 614 mg sodium, 20 g carb., 1 g ﬁber, 13 g pro.

PER SANDWICH 362 cal., 16 g fat (7 g sat. fat),

51 mg chol., 881 mg sodium, 35 g carb., 1 g ﬁber, 19 g pro.

PER SANDWICH 390 cal., 15 g fat (7 g sat. fat),

71 mg chol., 603 mg sodium, 40 g carb., 1 g ﬁber, 23 g pro.

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winter 2019 17

Twice as Nice Clever storage systems maximize twin closets in this bedroom, creating a nook for a desk and optimal space for hanging clothes.

written by laura kristine johnson

produced by jeni wright

phot os by carson downing and jacob fox

Two closets may be better than one, but

they don’t do much good if they’re crammed full of stuff you can’t find. This homeowner generated enough space for clothes and accessories in one closet by adding new elfa storage systems from The Container Store that extend to the ceiling. She transformed the other closet into a compact home office with a handy desktop and plenty of shelves for supplies and even a charging station. Smart, easy-to-add enhancements provide extra layers of storage in both closet designs. These ideas will help you make the most of the closet space in your home.

Option 1: Create an oﬃce Thanks to this adjustable closet system, shelves can be hung at any height and moved as needed, above. A pair of 20-inch-deep shelves creates a convenient desktop, while a low slide-out shelf for a printer makes scanning easy.

Tool Time An antique toolbox laid on its side ﬁnds a new use on the desktop. A magnetic utility board transforms open wall space into storage. Pens, pencils, and paintbrushes gather in a vintage ﬂower frog.

Option 2: Organize your clothes For a high-end look, disguise plastic drawers and wire shelving with birch fronts, above. A low-hanging slide-out fabric drawer can be removed from its frame to serve as a laundry hamper.

Sock It to Me A drawer organizer eﬃciently sorts and stows tights, socks, underwear, and other small garments. Look for an organizer that can be sized to ﬁt your drawer so you don’t waste space; this model can simply be trimmed with scissors.

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Cut the Cord A ribbon box with a USB port placed inside conceals charging cords. A hole cut into the back of the box lets the port’s plug reach an outlet. Lipped wall shelves above prevent small objects from sliding oﬀ.

Stacked Up Translucent shelf liners on wire shelves prevent grid marks forming on clothing. An acrylic desk organizer stores clutches, and a small basket holds apparel maintenance tools.

! STORE EVE RYTHIN

G IN 564 SQ . FT., p. 10

EARLY SPRIN BHG.C G 2019 OM/SOGO

GET ORGANIZED You’ll find more ideas, information, and inspiration for taming messes in Secrets of Getting Organized™ magazine, on sale now, or shop magazine.store.

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18 winter 2019

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The Right Way to

RECYCLE Kid Stuﬀ

Those outgrown clothes, toys, and gear have more life to live—and not just in a landﬁll! Here’s how to responsibly and easily get rid of what’s taking up space in your home. by emily elveru

photos by jeffrey westbrook

HOW TO RECYCLE Sippy cups and dishware

Toss them into your curbside bin. Most are made of the commonly recyclable PET or HDPE plastic. If they’re still usable, ask local day-care centers or churches if they’d like extras for snacktime.

Food pouches

In most cities, the pouches and caps aren’t recyclable on their own, but Ella’s Kitchen, the organic kids food company, works with TerraCycle to recycle them (any brand!). Just collect and send them in with a free downloadable label from terracycle.com.

Milk jugs and cartons

Beverage cartons recently passed as curbside recyclables, so place these and plastic jugs in your bin. Just make sure they’re completely empty and the caps are screwed on tight. (Caps are too small to be recycled on their own.)

Baby-food jars

If your curbside-recycling program accepts glass, which most do, place these in the bin. You can skip the step of rinsing them ﬁrst, though. As long as most of the food is scraped out, they’re ready for recycling, says Alexa Kielty, residential zero-waste assistant at San Francisco Department of the Environment. And the metal lids? Toss them in if your community accepts them; a magnetic steel drum will collect them during the recycling process.

Baby bathtub

Donate it. But if your recycling program takes rigid plastics (i.e. plastics that hold a shape and are hard to break, like a bucket or a laundry-detergent bottle), it can go in the bin.

Electronic toys

General rule: If it has a cord or a battery, recycle it with other electronics. This means you can group these with your broken hair dryer, toaster, TV, and computer on your community’s electronics-recycling pickup day.

Diaper pail

It’s made of rigid plastic, so if your town accepts that, recycle it. But post it on Craigslist or Freecycle ﬁrst. No one likes diaper odor, so there’s a demand for this used item!

Pacifiers

Because the nipples are prone to crack and harbor bacteria, Kielty doesn’t recommend donating used paciﬁers. And unfortunately, they’re too small to make it through the recycling sorting process, so

for now these little guys have to go in the garbage. (Sorry!)

Plastic bags

Get this: In addition to grocery bags, any type of plastic bag or wrap is recyclable— bread bags, breast-milk baggies, plastic wrap, and frozen-food packaging. Keep a shopping bag under your kitchen sink for stashing extras, suggests Brenda Pulley, senior vice president of recycling at Keep America Beautiful. When it’s full, take it to Target, Whole Foods Market, or another retailer that has a plastic-bag recycling receptacle, usually near the main entrance.

Toddler mattress

One too many accidents to give this away? Arrange a bulky-item pickup by calling your waste-management department. Depending on the program, your town may recycle it. If that’s not an option, try 1-800-GOT-JUNK?, a nationwide company that’s happy to responsibly get rid of your unwanted stuﬀ.

Batteries

PARENT SMARTER Learn everything you need to know about the growth of your little ones in Parents® magazine. Subscribe at magazine.store and get 12 issues for $5.99.

Don’t just dump them in the trash—they may contain lead, chemicals, and other metals that can seep into and contaminate our groundwater. Yuck! Instead go to call2recycle.org to search 30,000 drop-oﬀ locations for old single-use, rechargeable, and damaged batteries.

Breast pump

No longer need that breast pump? If you use Medela, like 80 percent of U.S. hospitals do, send the motor unit and

cord back through the Medela Recycles program (medelabreastfeedingus.com/ medela-recycles). Manual pumps, breast shields, tubing, and other kit components can go straight into your curbside recycling container.

Clothes and shoes

Participating Goodwill locations will take your threads even if they’re ripped or stained. Just put the items in a bag labeled “scrap,” says Bea Johnson, author of Zero Waste Home. They’ll go to textile recyclers for various uses: Jeans will be turned into insulation, and T-shirts will become cleaning rags for the auto industry. To donate shoes, print a prepaid shipping label from zapposforgood.com. Mail them oﬀ, and Zappos for Good, in partnership with Soles4Souls, will get them to someone in need.

Books

Libraries, schools, and churches often welcome used books, but if many of yours are beyond repair, put them in your regular paper recycling (remove hard covers ﬁrst). As for baby board books, they may not be recyclable because of their hard, coated cardboard, so check with your town.

Stuffed animals

Most can’t be donated to kids because of the potential germ factor, but pet rescues love them! Ask your local shelter if it’s in need and whether it has any safety restrictions on what’s donated, such as loveys with beaded eyes. If yours are

WHO KNEW? You can ignore the numbers on the bottom of plastic containers. Instead, to make recycling easier, plastics are often categorized by type: bottles, jugs, tubs, and lids. So as long as your area accepts your items, toss them into your curbside bin. beyond the point of donation, group them with any ripped and holey clothing going to charity marked as “scrap,” Pulley says.

Broken crayons

Crayons are made from wax that won’t break down naturally. Instead of throwing used and busted pieces away, send them to The Crayon Initiative (thecrayoninitiative .org), a nonproﬁt that turns unwanted crayons into new ones that are then donated to children’s hospitals.

Car seats and strollers

Strollers aren’t recyclable curbside. If yours meets current safety standards, sell or donate it. As for car seats, go to babyearth.com/renew. You pay for shipping to send it in, but all usable parts are recycled! Fabrics go to developing countries; metal, plastic, and foam are used for construction projects.

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winter 2019 19

WORK TO LEARN

And by “work” we mean have a whole lot of fun while using actual tools to make stuﬀ! When kids have the opportunity to develop tool skills by your side, the payoﬀ carries over into everything they do. Three cheers to hands-on learning! by kimberly stoney

photos by tara d onne

We chose the expert-approved tools and projects for this story so kids can learn and practice new skills while adults are on hand (and right nearby!) to oﬀer gentle guidance. Here are a few tips to consider. ▪ Set aside time without distractions to work together, but let the kids take the lead! ▪ Talk through safety before you start so you set the right tone for serious fun and the kids learn to respect the tools. ▪ Know your kid—and their attention span—and choose projects accordingly. ▪ Think past age limits. Instead, pick projects with instructions that your child will understand and likely enjoy. ▪ Expect gradual skillbuilding—and imperfection. It takes time to master new tasks! ▪ PS: We organized the following projects with these tips in mind.

Ahh, life skills. Knowing how to iron will be a practical skill come adulthood, and it’s so handy for fabric projects now!

DRILL

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WORDS OF CAUTION

IRON

prop styling by stephanie hanes

Learning to control the trigger pressure on a drill—and making holes—is 100 percent satisfying and so grown-up! TOOLBOX: A lightweight and low-voltage 8-volt drill provides plenty of power in a tool appropriately sized for little hands. PRACTICE SESSION how-to: Practice drilling into scrap wood clamped to a surface so the kids get a feel for how much pressure they need to use on the trigger.

Start any hammering, sawing, or drilling project by clamping the base material securely in place.

CLOCK With just one hole drilled in the center plus a few other kid-friendly steps, this DIY clock is ideal for a new driller. how-to: Paint a 5-inch round wood plaque as desired and let dry. Working over a piece of scrap wood or a work surface and using an appropriate-size bit, drill a hole in the wood for the clock ﬁxture from a clock movement kit (available at crafts stores or amazon.com). Attach the clock parts according to package directions; add numbers, if you like; and tell time!

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HOT-GLUE GUN

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Hot glue is one of the most eﬃcient adhesives for crafting, which means letting your child master use of the tool opens up all sorts of project options! TOOLBOX: Low-heat glue guns use a lower temperature and provide a smart choice when crafting with kids. Find them at crafts stores.

TOOLBOX: Compact travel irons are small and lightweight, making them great starter irons for kids. PRACTICE SESSION how-to: Capture kids’ enthusiasm for doing grown-up things by letting them iron kitchen towels and napkins. Start with the iron oﬀ and show the kids how to move the cord behind the work surface to avoid tripping accidents.

PRACTICE SESSION how-to: Let kids squeeze hot glue into dots and lines on newspaper to get a feel for the amount of pressure needed on the gun trigger. Regularly remind kids to avoid touching the hot tip of a glue gun, and show them how to keep the cord behind the work surface.

IRON-ON PILLOW The relative ease and speed of this project is perfect for ironing newbies. They’ll feel accomplished after adhering an iron-on design to the fabric!

POM-POM LETTER The simple act of adding dots of glue to pom-poms and securing them onto an initial brings total satisfaction! And the repetition oﬀers a perfect chance to master this new tool.

how-to: You can use a purchased iron-on transfer, print designs onto iron-on transfer paper, or use a die-cutting tool and accompanying iron-on. Remove the insert from a pillow; set it aside. Place the pillow cover on the ironing board and iron to smooth. Position iron-on transfer as desired and follow package instructions to adhere it to the pillow cover. Replace the pillow insert.

SAW Learning to control the back-andforth motion of a small saw lets kids take on new simple projects. Plus, they will be able to help you accomplish important tasks in the yard and around the house in years to come—or next month! TOOLBOX: A small and light 10-inch saw is easier to control than larger handsaws, so it’s a safer option for kids. PRACTICE SESSION how-to: Let the kids slice a loaf of bread with a small bread knife. TUBE CUBBY Slicing cardboard takes a bit more arm strength and focus, so try this project once the kids have mastered the art of slicing softer materials. The payoﬀ? Instant storage for ﬁgurines! how-to: Clamp a 36×3-inch cardboard mailing tube to a work surface. Measure and mark 3 inches on the tube. Cut. Measure and cut

how-to: Use a 12-inch cardboard, medium-density ﬁberboard (MDF), or wooden letter. Add a dot of glue to a pom-pom and place onto the letter near one edge. Continue placing pom-poms close together until the letter is completely covered. When ﬁnished, whisk away any glue strings.

additional 3-inch sections. Line the section interiors with paper cut to ﬁt, taping or gluing it in place. Secure the sections together with hot glue, glue dots, or strong double-stick tape. Hang on a wall using a nail. ES AG

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BE INSPIRED! Get your copy of Family Fun® Crafts for Kids™ magazine at magazine.store or anywhere magazines are sold.

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20 winter 2019

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FOOD of the GODS Chocolate is America’s favorite confection, and we’re celebrating it with a deep, indulgent dive into how it goes from bean to bar, a tasting party, and more. by simran sethi

DARK. RAPTUROUS. DEEPLY SATISFYING. There’s a reason chocolate is celebrated all around the world. (Americans alone each eat about threequarters of a pound a month.) Whether you’re enjoying peppermint-studded bark or Hanukkah gelt (or both!), the holidays wouldn’t quite be the same without it. But while our love for the substance is profound, what you may not be familiar with is chocolate’s past and present—from where it originates to how it’s made—a story that is both bitter and sweet. Chocolate comes from cacao: heavy pods shaped like mottled footballs, ranging in color from bright yellow to deep burgundy, that hang haphazardly from forests of towering trees. When cracked open, the pods reveal juicy, whitish ﬂesh tasting of equally diverse ﬂavors, like melon and peanut brittle. Deeper still, however, is the real prize: seeds, called cocoa once processed, that

become the chocolate bars and confections we know and love. Before it became the world’s leading treat, cacao was consumed as a drink. Not the hot chocolate we cozy up with today, but a soupy porridge seasoned with chiles and spices that was revered for its nourishing properties. In fact, since chocolate’s beginnings, it has been a source of healing and spiritual signiﬁcance. Originating in the dense forests of the upper Amazon, the seeds were used roughly 3,000 years ago by Mesoamerican people as sustenance, currency, and in rituals of birth, marriage, and death. That rich history is why Carolus Linnaeus—the botanist who created the plant classiﬁcation system—coined the crop Theobroma cacao: “food of the gods.” In the 16th century, Spanish conquistador Hernán Cortés described the beverage (called xoco atl) as a “divine drink” that “builds up resistance and

ﬁghts fatigue.” He and his soldiers invaded the Yucatán Peninsula and Mexico and took cocoa back to Europe, where it was sweetened, stripped of its spiritual connection, and turned into a beverage valued by the aristocracy for similar curative purposes. By the mid-1800s, this “divine drink” was transformed into a bar and quickly became a global phenomenon. Cocoa is now the foundation of a $100 billion industry. It’s grown by smallholder farmers in a band of land 10 to 20 degrees north and south of the Equator, primarily in West Africa. It’s a dynamic crop, a product of both the places where it is grown and the many hands that support its growth and transformation into chocolate. What follows is our ode to all things chocolate: We’ll guide you through a chocolate tasting, look at the sweet treat’s origins, and introduce you to a top maker.

From Blossom to Bar How cocoa becomes the chocolate we crave

• The journey starts with tiny orchidlike flowers that bloom on tall, spindly trees growing in a thin belt 10 to 20 degrees north and south of the Equator. Each tree produces up to 100,000 flowers a year. • Midges, a type of small biting fly, pollinate between 1 and 5 percent of the pink-and-white blossoms. • Roughly 2 percent of pollinated flowers produce pods—around 20 to 30 per tree—which ripen five to six months later. After harvesting, the fruits are cut open and the pulpy cacao seeds are scooped out. • The seeds are then fermented in wooden boxes or under banana leaves, where bacteria and yeast cause the thin layer of pulp to disintegrate. This microbial activity is key to flavor development, where tantalizing aroma compounds begin to develop. • The seeds, now referred to as beans, are dried, sorted, and shipped around the world. (Once processing begins the beans are called cocoa, rather than cacao.) • When the beans reach the maker or manufacturer, they’re sorted, roasted, broken, and shelled. • The smaller pieces, called nibs, are ground into a paste, mixed for several days to improve texture, and tempered—a process of heating and cooling that rearranges the fat and improves the look, texture, and melt.

Farmers harvest cacao in Choroni, Venezuela—an area known for producing high-quality chocolate prized for its notes of caramel. Cocoa crops are typically grown by smallholder farmers—often a single family working on a meager area of land.

• Chocolate is poured into molds, chilled, and packaged. The entire process can take up to eight months.

better Throw a Chocolate-Tasting Party

Uncork the vino, put out a selection of bars, and invite friends to bring favorites to share. We dressed up this chocolate spread to keep things informal. (Purists would serve just the chocolate and a between-bite palate cleanser. So if you want to do a serious tasting, skip the extras.) Either way, slowing down to savor the sight, scent, and complexity of ﬂavor will give you a deeper appreciation for every bar. Here are pointers on what to buy and, best of all, how to taste.

Select three or four chocolate bars with a limited number of ingredients so you can really experience the ﬂavor of the cocoa. Pick single-origin bars that have approximately the same percentage of cocoa mass (72% cacao, for example) and similar ingredients. A great place to start for a variety of ﬂavors is with bars from Ecuador, Ghana, Venezuela, and Madagascar. Or try sampling a few

chocolates from the same origin by diﬀerent makers—an excellent way to understand how the skills of a chocolatier are revealed through the bar.

Before you dig in, look at the chocolate’s color, sheen, and shape. These visuals prime you for what’s to come. Any whitish cast (known as “bloom”) is the separation of cocoa fat. This can happen if the chocolate wasn’t kept at a consistent temperature.

3 4

Listen to how it breaks. A tight snap is a sign of good tempering.

Now smell the chocolate and notice what aromas are strongest. Most of what we think of as ﬂavor comes from smell, not taste. Cocoa from Ecuador is known for nuttiness, while Venezuelan cocoa is celebrated for more delicate, caramel-like notes. The diverse scents you can ﬁnd in chocolate rival those

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found in wine. (If you want to really geek out on all the diﬀerent scents, tastes, and mouthfeels, download the Chocolate Sensory Wheel from renowned chocolate manufacturer Barry Callebaut at EatingWell.com/ chocolatetasting.)

Taste chocolate in order of intensity—from dark to milk— beginning with bars that have a higher percentage of cocoa mass (and less sugar) and working your way to those with lower amounts. This ensures the sugar and lactose in the milk powder— or any other added ingredients—won’t overwhelm your palate before you have a chance to appreciate the darker cocoas.

Place a small piece of chocolate on your tongue and allow it to melt and coat your mouth. Cocoa beans are about 50 percent fat (cocoa butter). The

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aromas bound up in that fat fully disperse when chocolate starts to melt. You will now experience not only the smells, but tastes: sweet, sour, salty, bitter, and umami.

Notice the mouthfeel of the chocolate. Is it creamy or waxy? Is the texture rough or velvety? Assess the ﬁnish: Does it linger or end quickly? The texture indicates the amount of fat in the bean and the way the cocoa was processed. Cocoa ground in a stone mill, for example, will have a rougher texture, while the addition of extra cocoa butter makes a bar silkier.

The formal way to taste is to have a small sip of room-temperature water and an unsalted cracker between bites to cleanse your palate. Otherwise, sample again. And again.

What to pour your thirsty crowd A sweeter white wine, like Riesling, is a natural with chocolate. Or go for an oﬀ-dry bubbly, like Lambrusco, or port. You can also pull a wild card: bourbon. Yes, it totally works.

Creating Award-Winning Chocolate with Conscience & Heart

Shawn Askinosie (above), CEO and founder of Askinosie Chocolate in Springﬁeld, Missouri

The first thing clients noticed upon entering Shawn Askinosie’s law office back in 2005 was the aroma. “I housed my little chocolate-making operation in the kitchen right behind the reception area, and the smell of chocolate would hit you right when you walked through the front door,” he says. At the time, Askinosie was a criminal defense attorney with two decades of experience working on high-profile cases—murders, drugs, robberies. But his passion for the work had waned, and chocolatemaking—which had started out as a hobby—was increasingly becoming his calling. “I would be in a drug-case sentencing in the morning and then, in the afternoon, I’d go back to the office and make chocolate,” he recalls. The setup was modest: A popcorn popper set on a hot plate served as the cocoa-bean roaster; a juicer was used

Deciphering Chocolate Labels

If you’ve ever wondered what all those seals and claims mean, here’s a breakdown so you can better understand—and appreciate—what you’re actually paying for.

Ingredients In the U.S., a bar has to contain at least 10 percent cocoa mass to be called chocolate; otherwise, it’s considered a confection or candy. Conventional bars typically contain sugar, milk (in the form of powder), additional fat (extra cocoa butter or other oils), and an emulsiﬁer like soy lecithin. Specialty bars may have as few as one or two ingredients (cocoa, sugar), allowing you to more fully experience the unique ﬂavors in the chocolate. % cacao This tells you the amount of cocoa (both solids and fat) in the chocolate. As the percentage of cocoa increases—it can range from 10 all the

way to 100 percent—the amount of sugar decreases.

USDA Organic If you want chocolate made with ingredients grown without synthetic pesticides and fertilizers, then look for this seal. Fair trade This thirdparty certiﬁcation label ensures that farmers who grow cacao are guaranteed a minimum price, plus a premium, for their crop. Multiple organizations certify fair-trade chocolate. Rainforest Alliance Another third-party designation primarily focused on how cocoa is grown, using environmental standards developed by

to pregrind the cocoa nibs; and equipment from India (designed to pulverize rice and pulses) was used for milling. Askinosie had no idea what chocolate-making entailed when he ﬁrst began dabbling in it. But, like any good lawyer, he dug into the research. An excursion to Ecuador to learn about cocoa cultivation further whetted his appetite for knowledge. “When I started meeting farmers and seeing and touching cocoa pods, it was an experience that felt almost sacred.” It took about a year for the ﬂedgling chocolate maker to wind down his law practice and, in 2007, build his chocolate factory. Today, Askinosie is one of the most celebrated chocolate makers in the U.S.—crafting awardwinning single-origin bars from cocoa imported from Tanzania, Ecuador, the Amazon, and the Philippines. He’s one

of just a small handful of artisans to source directly from farmers—people he considers suppliers and friends. At least once a year, Askinosie makes the long trek from Missouri to each of the villages where he gets his cocoa so that farmers can taste the fruits of their labor and better understand how the work they put into growing and processing cocoa beans translates to the end product. He also shares the company’s financial statements, engages in profit-sharing, and sets up payments to finance farm operations. Askinosie treats their crop with equal reverence. “When we receive these beans in our little warehouse, our job is to not mess up what the farmers have done—to be careful, to understand how delicate the flavor is, as we create the chocolates that people will enjoy.” This humility sets Askinosie, who has been described as the “conscience of craft chocolate,” apart from other makers. “I always knew there was no bottom to the pool that would allow me to one day say, ‘I got all this figured out.’

the Sustainable Agriculture Network that range from soil and wildlife protection to improved working conditions and wages for farmers. Terms that aren’t standardized: Bean-to-Bar / Artisanal / Small Batch / Craft Smaller makers often use terms like these to signify specialized production. Single origin Indicates the cocoa beans were grown in one specific place. Most chocolate is made from a blend of beans from different areas. Single-origin chocolate can have a distinct flavor based on the country or region it comes from. Direct trade Indicates the chocolate maker bought cocoa directly from a smaller bean broker or farmer for a price higher than the farmer would make selling cacao based on the standard commodity price.

GOOD FOR YOU Pick up your copy of EatingWell® magazine on newsstands, or subscribe at magazine.store and get 10 issues for $10.

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22 winter 2019

™

ORCHID LOVE

For years, orchids have had a reputation for being expensive, high-maintenance divas.

Now that they’re so much easier to find (and afford) at florists and grocery stores, we share stylish new ways to showcase these exotic—but surprisingly accessible—beauties. produced by jessica thomas and scott johnson

photos by adam albright

Dish Garden

Tabletop Garden

Moth orchids (Phalaenopsis), driftwood, and rocks create a display that’s both elegant and rugged. Remove orchids from their nursery pot, cover the roots with moistened sheet moss, and secure with ﬂorists wire (if needed). Use branch crannies and rocks to support the orchids. Pour a cup of water over root balls once a week. Element Metal Silver Tray, $70; crateandbarrel.com

Yellow and white moth and cattleya orchids mimic a daﬀodil-ﬁlled window box. Drill drainage holes in the bottom of the planter. Arrange orchids and plectranthus (in their nursery pots), add moss, then top with pebbles. Water in the sink and let drain. Habit + Form Trough, $68; shopterrain.com

No soil needed: In the wild, orchids pull nutrients from the air and rain. Inside, they prefer fast-draining bark or sphagnum moss. BETTER H OMES & GARDEN

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Planet Orchid A trio of hanging spheres ﬁlled with pink moth orchids and sedum evokes an extraterrestrial garden. Tuck the nursery pots in peat moss, then cover with a 1-inchthick layer of potting soil for the sedum. Steel spheres, $38–$98; shopterrain.com

ORCHID BASICS A wide variety of orchids is readily available. We bought all of these at a grocery store for $10–$25 each. Choose orchids with more buds than open ﬂowers for a long bloom time. Follow plant label instructions and keep these conditions in mind. LIGHT Orchids prefer bright, indirect light. Too much light burns leaves. Too little results in fewer ﬂowers. Keep away from drafty windows. WATER Overwatering is the most common mistake in orchid care. Water every seven to 10 days— when roots just start to feel dry. To avoid soggy roots place orchids in the sink, run water over the roots (and growing medium), let drain. FERTILIZE Feed once a month with an orchid fertilizer.

TIPS FOR REPEAT BLOOMS Unlike cut flowers, when you buy a moth orchid (the easiest ones to get to rebloom), the flowers last for months—not days. To promote reblooming after a plant goes dormant, use these tips. CUT THE STEM Cut the stem back to ½ inch above the foliage. KEEP IT COOL Moth orchids rebloom every eight to 12 months. Cool night temperatures (down to 55°F) in fall to stimulate new flowers.

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HEART-Y MEALS These cute Valentine’s Day recipe ideas will give you all the feels.

recipes by susan vajaranant

food styling by jen beauchesne

prop styling by olga grigorenko

photos by yunhee kim

Sweet Li’l Spuds Cut thin potato slices into hearts; toss with oil. Bake at 450° until tender, 15 to 20 minutes. Top with garlic powder, brown sugar, smoked paprika, and salt. Swoon!

Cranberry Cinnamon Rolls start to finish: 25 min

1 can (17.5 oz.) refrigerated extra-large cinnamon rolls with icing (such as Pillsbury Grands!) 1 tbsp. dried cranberries Unroll cinnamon rolls. Fold each in half. Pinch ¹\₂ inch of folded end to form bottom of heart. Roll each end inward, creating two spirals to form top of heart. Tuck cranberries into spirals. In greased 9-inch round cake pan, place rolls with spirals toward rim of pan. Bake according to package directions. Top with icing. Makes 5.

Roasted Beet Salad start to finish: 25 min

3 4 1 2 ¹S₄ 2¹S₂ 1

roasted beets tsp. white balsamic vinegar tbsp. fresh lemon juice tsp. grainy Dijon mustard cup EVOO oz. (3 cups) baby arugula small zucchini, shaved lengthwise with vegetable peeler ¹S₄ cup crumbled feta 2 tbsp. pistachios

Thinly slice beets crosswise. Using small heart-shape cookie cutter, cut hearts from beet slices. In large bowl, whisk next 3 ingredients. Whisk in EVOO; season. Toss with arugula and zucchini. Divide among 4 plates. Top with feta, pistachios, and beets. Serves 4.

Tomatoes with Heart That’s Amore! Give pizza a personal touch with heart-shape pepperoni cutouts.

To turn two grape tomatoes into a teeny heart, cut a diagonal portion oﬀ the stem ends. Line up the cut ends; secure with a toothpick.

Hearty Chicken Soup start to finish: 30 min

TAKE A BITE OUTTA LIFE!

new

Using large heart-shape cookie cutter, cut hearts from noodles. Using small heart-shape cookie cutter, cut hearts from carrots. In pot, cook carrots, onion, celery, and garlic in oil over medium, stirring often, until soft, 5 to 7 minutes. Add stock, chicken, and 1 cup water. Bring to a simmer. Season; add noodles. Garnish with parsley. Serves 4.

RUARY 2019

lasagna noodles, cooked al dente large carrots, cut into thin rounds large onion, chopped stalks celery, thinly sliced large clove garlic, chopped tbsp. olive oil qt. chicken stock cups shredded rotisserie chicken tbsp. fresh ﬂat-leaf parsley, chopped

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