1dfvdfv by ghnghngn

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MAGAZINE

p.84

Cookies with a Twist

BISCUITS FOR BRUNCH

DECEMBER / JANUARY 2018

p.104

Low-Cal Dinners

Survive January with p.65 Healthy Favorites

p.26

DECEMBER/JANUARY 2018

DEPARTMENTS 6 FROM THE EDITOR 10 RECIPE INDEX 13 MIXER Better brunch, gifts that give back, glam kitchen accents, pretty in pomegranate, and more.

A whole lotta delicious for the food lovers on your gift list, page 26

47 make-ahead magic 55 your future’s so bright…

FAVORITES The most-saved recipes across Allrecipes.com.

47 SIDES

Simplify holiday meals with these time-saving make-ahead sides.

EAT IT NOW Five fresh twists on citrus flavors make the most of the season.

CLASSICS Classics go healthy.

DINNER SPINNER A hearty stew supper, plus seven more easy menus.

dec/jan 2018 3

CONTENTS DECEMBER/JANUARY 2018

4 KIDS Candy trees that kids can createâ&#x20AC;&#x201D;and the whole family can enjoy.

GOOD 4 YOU What you really want to ask about healthy eating.

112 LAST CALL

Eggnog, at a whole new level.

happiness on a plate

FEATURES 84

COOKIES WITH A TWIST New tricks to make your holiday treats not so cookie-cutter.

MAKE IT GRINCH-PROOF Surefire recipes to tame any roast beast.

HYGGE FOR THE HOLIDAYS Coziness and contentment, from the happiest

104 small tweaks, cool cookies p.84

dec/jan 2018

is n o

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o n te

O k! oo

R G I V I NO A R T h for all the wa LIV X ys y E ug E

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editor’s note

I LOVE THE HOLIDAYS I love spending time with family and friends, and I love the food. Just thinking about this time of year makes me feel all “comfy cozy,” as my youngest sister would say. Hygge (HOO-ga) is a Danish term that perfectly describes that warm feeling, and it inspired one of our holiday stories this issue (page 96). Hygge is the very core of what I love about the holidays. I cherish the time spent with my mom baking cookies in preparation for sharing…and eating... them every December. The cookie I loved most (still do) is a recipe my grandmother’s family brought with them from Denmark when they immigrated to the United States in 1911. The photos at left are my mom and me sharing our family story for a Better Homes & Gardens Christmas Cookies magazine 20 years ago. Here’s my fave recipe (at right)—hope you like it as much as I do. Allrecipes.com is celebrating December and the website’s 20th birthday with its top 20 most cherished holiday cookies. Go to armagazine.com/topholiday-cookies to get the recipes. And for all you cookie fanatics—myself included—you can sign up for the Cookie Countdown e-newsletter that begins on December 1. We’ll email you a new cookie recipe every day for 25 days. So. Many. Cookies. Merry Happy Holidays!

Mom and me baking our Danish cookies 20 years ago.

JENNIFER DORLAND DARLING Editor in Chief

LETTERS AND COMMENTS feedback@armagazine.com SUBSCRIPTION HELP: allrecipes.com/magaccount or email us at alrcustserv@cdsfulfillment.com or call 800-837-9017 6

dec/jan 2018

CHRISTMAS ICEBOX COOKIES 2 cups butter (no substitutes) 3 cups sugar ½ teaspoon baking ammonia or cream of tartar Dash salt 1 egg 4½ to 5 cups flour Coarse decorating sugar (optional) 1. Beat butter in a mixing bowl with an electric mixer 30 seconds. Add sugar, baking ammonia, and salt; beat until combined. Add egg; beat until well combined. Beat in as much flour as you can, then stir in enough remaining flour to make a stiff dough. Divide dough into thirds. Shape into logs about 1½ inches in diameter and 9 inches long; wrap and chill until firm, 1 to 3 hours. 2. Preheat oven to 375°F. 3. Cut rolls into ¼-inch-thick slices and arrange 1 inch apart on an ungreased cookie sheet. Sprinkle with decorating sugar (if using). Bake until bottoms and edges are golden brown, 8 to 10 minutes. Makes about 90 cookies.

A Y D I S WHEN L O H E H T Everyone got scarves

Everyone wanted to hold the baby

The snowball fight broke out The red tricycle was under the tree

Grandpa had his laughing ﬁt

©|® The Folger Coffee Company

The day was spent ice skating

The things that matter most happen one morning and one cup at a time.

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Sur La Table Kohl’s • Macy’s

SUBSCRIPTION HELP: Visit allrecipes.com/magaccount, email us at alrcustserv@cdsfulfillment.com, or call 800-837-9017.

RECIPE INDEX All the recipes in this magazine* and on our website come from cooks just like you—and since Allrecipes is the biggest recipe site in the world, there are lots to choose from! Here’s what you’ll find in this issue:

BREAKFAST 104 107 106 102 60 109

Cheddar-Thyme Flaky Biscuits Chef John’s Buttermilk Biscuits Country Sausage Gravy Danish Cinnamon Snails Orange-Date Bread Sweet Cream Biscuits

DESSERTS 100 Apple Butter Spice Cake 89 Chocolate Chip Crisscross Cookies 89 Chocolate-Mint Marble Cookies 6 Christmas Icebox Cookies 88 Cranberry-Pistachio Spirals 63 Lime Fudge 86 Peanut-Ginger Double-Deckers 87 Raspberry-Chocolate Crinkles 62 Tangerine-Lemon Cupcakes

110

DRINKS 112 Amazingly Good Eggnog 108 Pineapple Sunrise Mimosas 100 Swedish Christmas Glogg 107 Wild River Bloody Marys

MAIN DISHES

BEEF & LAMB 99 Beef Tenderloin with Roasted Shallots 110 Juli’s Fool-Proof Rib Roast CHICKEN & TURKEY 110 Happy Roast Chicken 71 Healthier Kung Pao Chicken

PORK 110 Roasted Pork Loin 66 Zesty Carnitas Tacos SEAFOOD 42 Creamy Shrimp and Veggies 66 Crispy Fish and Chips 110 Delicious Salmon

VEGETARIAN 45 Delicious Black Bean Burritos 68 Pasta Primavera with Cauliflower Sauce 39 Spaghetti Squash I 44 Stir-Fried Sesame Vegetables with Rice

SALADS 36 Cranberry and Cilantro Quinoa Salad 56 Orange-Gorgonzola Salad with Citrus Vinaigrette 73 Our Favorite Balsamic Vinaigrette Salad 51 Roasted Carrot Salad

SIDES 98 Chef John’s Macaroni and Cheese 59 Citrus-Ginger Roasted Beets and Carrots 74 Creamy Parmesan Polenta 48 Mascarpone Mashed Potatoes 47 Skillet-Braised Brussels Sprouts

SOUPS 74 Brunswick Stew 97 Shrimp Chowder

CONDIMENTS 48 Apple-Cranberry Relish PLUS: Adorable candy trees you can make with your kids, page 78

what you get with every recipe in the magazine 289 REVIEWS hands-on 10 min total 30 min serves 6

submitted by:

songbird

HEALTHY PICK

STAR RATINGS See at a glance what your fellow Allrecipeeps thought about the recipe.

REVIEWS All it takes to rate a recipe is a single click. But when readers take the time to write a review, you get much more: insights and suggestions on what they loved about the recipe—or what they suggest to make it even more lovable.

KEY STATS You don’t have to guess how long a recipe will take you to make or how many servings you’ll get.

ICONS These highlight key features to make browsing easier. Hidden Gem = A gem of a recipe— a newer one, usually—that doesn’t yet have a lot of reviews but still deserves your attention.

If you’d like to submit a recipe to be considered for publication, go to armagazine.com/submitrecipe

recipes in the magazine are put through our test kitchens to ensure you’ll have * The success, so they may not exactly match what’s on the site.

Healthy Pick = In line with U.S. Department of Agriculture healthy eating guidelines, based on a 2,000-calorie-per-day diet that emphasizes produce, lean protein, whole grains, and calcium-rich ingredients, and minimizes added fats, sugar, and sodium. Quick = Ready in 30 minutes or less. Vegetarian = Contains no meat, poultry, or seafood. May contain dairy products or eggs. Gluten-Free = Contains no wheat, rye, or barley (or products such as bread or pasta that typically contain or are processed with those grains). Products vary by brand; always check ingredient labels to avoid hidden sources of gluten. Vegan = Free of animal products.

dec/jan 2018

Tito’s MULE

INGREDIENTS: 1.5 oz Tito’s Handmade Vodka 2 oz ginger beer 1 oz cranberry juice DIRECTIONS: Fill a chilled copper mug with ice. Add Tito’s Handmade Vodka, ginger beer, cranberry juice, and stir to combine. Garnish with lime wedge and cranberries.

MIXER

PHOTOS: BLAINE MOATS; FOOD STYLING: JILL LUST; PROP STYLING: SUE MITCHELL

parties / trends / tools / decor

Chef John’s Buttermilk Biscuits recipe on page 107

LET’S DO A biscuit and Bloody Mary bar with all the fixings lets guests help themselves. dec/jan 2018 13

MIXER

Complete the party with recipes and topping ideas on page 104.

Frasera Whiskey Glasses Faceted cuts add sparkle and grip. $3 each at Ikea stores

Earthy whites, neutral linens, and textured vessels keep the brunch bar feeling both warm and wintry.

dec/jan 2018

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MIXER

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Dawn Glass Pitcher The wide bottom stairsteps to a narrow neck for easy pouring. $20 at cb2.com

Wild River Bloody Marys recipe on page 107

Pineapple Sunrise Mimosas recipe on page 108

Better Homes & Gardens Ashmoor Dinnerware Gaia Calla Dinnerware Geometric grooves give these dishes a modern quilted look. $80 for a 16-piece set at wayfair.com

dec/jan 2018

Bunny Williams Gold-Rimmed Glassware Make that mimosa extra festive by serving it in a gilded 6-ounce glass with an hourglass shape. $59 for four at ballarddesigns.com

. DIRECTIONS: 1. Preheat oven to 400°F. Place sausage in lightly greased 2-quart round casserole dish. Top with onions and cheese. 2. Beat eggs, half-and-half and baking mix with wire whisk until well blended. Pour over cheese.

Regular

3. Bake 45–50 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Cut into 8 wedges. Add toppings. PREP TIME: 15 min. COOK TIME: 45 min. VARIATION: Substitute a 13x9-inch baking pan for 2-quart round casserole dish. Bake 20–25 minutes or until knife inserted in center comes out clean.

Our ORIGINAL blend of signature seasonings will make your recipes shine.

MIXER KITCHEN ENVY

go glam Pairing mirrored, crackled, or faceted accents with modern appliances and cabinetry adds holiday sparkle and Hollywood glamour to everyone’s favorite room.

Beveled Glass Fruit Bowl The vertical pattern adds texture and shine without feeling old-fashioned or fussy. $40 at mikasa.com

Crackled Mercury Pendant Light This fusion of crackled clear and reflective mercury glass sparkles like diamonds even when it’s not lit. $135 at shadesoflight.com

Cut Crystal Pitcher and Stirrer Feel like a big-shot producer when mixing martinis for your cast and crew with this lead crystal set. $70 at bedbathandbeyond.com

VZAG Herringbone Tile Gorgeous interlocking tiles of crystallized white marble feature Art Deco-inspired inlays of antique mirror and metal. $70 per 1.55-square-foot sheet at tilebar.com

Nicole Glass Droplet Chandelier Bring on the reﬂection! Add some mercury glass canisters and a mosaic backsplash with mirrored tiles to bounce light and bedazzle counters.

dec/jan 2018

Nothing says “glam” more than a bejeweled light fixture. $641 at shadesoflight.com

WHEN YOUR PRIORITY FOR THE HOLIDAYS IS QUICKLY TURNING YOUR HOUSE INTO A HOME. More people use the United States Postal Service to deliver online purchases to homes than anyone else in the country. Ship now at USPS.com/you

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FINDS PRODUCTS, EVENTS, AND PROMOTIONS EVERYONE IS TALKING ABOUT

SKIN DEEP

PRETTY IN POMEGRANATE

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or centuries, the pomegranate has been a symbol of fertility, longevity, and wealth, prized for its potent health and beauty benefits. Its tiny seeds beat blueberries, red wine, and green tea for antioxidant content. Pomegranates also contain ellagic acid, an anti-inflammatory phytochemical that blocks part of the wrinkle-formation process, preserving collagen and your youthful complexion. Of course, tearing through the fruit’s leathery exterior and white pith to reach the roughly 800 juicy gems inside can

be a test of patience. But pomegranate seeds, called arils, offer beauty benefits well worth the effort. They contain phytochemical-packed juice, antioxidantrich seed oil (often used in top-notch skin-care oils), and good-for-you fiber. Pure, unsweetened pomegranate juice can be a good quick option, too. It delivers a healthy dose of potassium, has antiviral properties, and has been shown to lower blood pressure and LDL cholesterol. So fill a little glass of the ruby red stuff this holiday season and raise a toast to good health and natural beauty. —Jolene Hart

Jolene Hart is a certified health coach, a former beauty editor, and author of the Eat Pretty books. You can find more of her insights on nourishing beauty from the inside out at jolenehart.com.

PHOTO: KIM CORNELISON; FOOD STYLING: JILL LUST; PROP STYLING: SUE MITCHELL

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MORE SPACE

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JALAPEÑO MAC & CHEESE WITH CORN & TOMATO SALAD INGREDIENTS

1 lb. dried macaroni 1/2 cup unsalted butter 6 tbsp. all-purpose ﬂour 4 cups whole milk 3/4 cup heavy cream 3 jalapeño peppers, seeded & diced 1/2 tsp. salt for sauce 1/4 tsp. salt for salad 1/2 tsp. ground white pepper 2 tsp. mustard powder 6 cups (24 oz.) Sargento® Shredded Sharp Cheddar Cheese, divided 2 ears grilled corn, removed from cob 1/2 tsp. vegetable oil 6 oz. cherry tomatoes, halved Juice from 1/2 lime Handful of cilantro, roughly chopped

MIXER OFF THE SHELF

ready, set, hygge! Want to learn more about a cozy lifestyle embraced by some of the world’s happiest people? Snuggle up with one of these books.

A Norwegian cook tucks a lovely Nordic cookbook inside an inviting volume that steps you through several hallmarks of hygge: nature, simplicity, kinship, and “healthy hedonism.” How to Hygge: The Nordic Secrets to a Happy Life by Signe Johansen (St. Martin’s Griffin, $20)

The CEO of the Happiness Research Institute in Copenhagen gives a delightful overview, touching on the roots, science, and elements of hygge—with humor, recipes, cute illustrations, a fun glossary (hyggebukser: the comfy pair of pants you live in at home but never wear in public), and even a section on how to make a hygge emergency kit. The Little Book of Hygge: Danish Secrets to Happy Living by Meik Wiking (William Morrow, $20)

The Danish owner of the ScandiKitchen shop and cafe in London serves up a few dozen recipes for tasty Scandinavian treats to make and share, each wrapped in insights about how to live a more fulfilling, cozy, and connected life. ScandiKitchen: The Essence of Hygge by Brontë Aurell (Ryland Peters & Small, $15) CHECK OUT OUR HYGGE RECIPES p.96

dec/jan 2018

PHOTOS: (BOOKS) GREG SCHEIDEMANN; (ULTIMATE GRILLED CHEESE FROM HOW TO HYGGE) KEIKO OIKAWA/ST. MARTIN’S GRIFFIN

DIRECTIONS Preheat oven to 400° F. Cook pasta until al dente. Drain & set aside. Melt the butter in a large skillet over medium heat. Add ﬂour, whisking to incorporate. Stir until light golden, about 4 minutes. Pour milk & cream in gradually, whisking constantly. Raise heat to medium-high & bring to a low boil, whisking constantly. Add the jalapeños. Reduce to a simmer, whisking occasionally. Cook until sauce is thick, about 3 minutes. Add 1/2 tsp. salt, pepper & mustard powder to sauce. Add 4 cups cheese slowly, whisking before adding more. Remove from heat. Add the pasta to the cheese sauce & stir well to coat. Transfer to a buttered 13x9 inch baking dish. Top with remaining cheese & bake until golden, 18–22 minutes. For salad, combine 1/4 tsp. salt, corn, oil, tomatoes, lime juice & cilantro. Gently toss. Cool for 15 minutes. Top with salad & serve.

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MIXER KID STUFF

HOLIDAY TRAVEL

(without tantrums) “Over the River and Through the Woods” is a pretty jolly tune when you consider that trips to visit family during the holidays often include refrains more like “Are we there yet?” or “How much longer?” or “I’m bored!” Here’s how to keep things merry and bright on a long drive.

PACK PLENTY OF SNACKS

PLAN FOR PIT STOPS (OR NAPS)

If you’re traveling over a mealtime, pack a lunch for everyone or plan a stop around that time. Otherwise, for a six-hour trip, prep two rounds of healthy snacks (dried fruit, pretzels, cheese sticks, nuts, cut-up veggies, or fresh fruit) and water bottles, and offer the perishable items at the first snack time. In addition, you’ll want a fun snack (hooray, mini Oreos!), plus one last-ditch emergency treat (a baggie of Dum Dums just might save the day).

If the kids have never taken road trips that require more than an hour and a half in the car, expect to make at least one stop every three hours. If your family regularly takes long-distance trips, however, you can possibly manage up to six hours nonstop—if you work around nap time or another sleepy time, such as early in the morning or close to bedtime at night. —Lesley Porcelli

Just when you think you’ve got this holiday thing all wrapped up.

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MIXER

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WILD THYMES INDIAN DIPPING SAUCE Perfect for your flavor-seeking friends, this sweet-spicy sauce is made with tomatoes, onion, garlic, ginger, curry, and a touch of jalapeño. It adds Indian zip to everything from eggs to sandwiches and works as a dip or simmering sauce for meats or veggies. $7.50 for 10.5 ounces at wildthymes.com

MORRIS KITCHEN COCKTAIL MIXERS Pair one of these Brooklynmade mixers with a bottle of your favorite spirit for an awesome hostess gift, or just shake two parts mixer with one part spirit and plenty of ice for an instant party. The Grapefruit Honey (with hibiscus) makes a mean margarita. $9 for 16 ounces at morriskitchen.com

dec/jan 2018

FAT TOAD FARM BOURBON BARREL-AGED HARD CIDER CARAMEL This ultra-smooth sauce is made with Vermont goat’s milk. Get a jar for yourself, too, and try it warmed over vanilla bean ice cream with toasted nuts, on a cheese plate with sharp cheddar and apple slices, or stirred into a latte. $6.75 for 8 ounces at fattoadfarm.com

PICKLED PINK PERFECTLY PICKLED PEACHES Cinnamon, clove, and red pepper make these pickled Georgia peaches truly special. Bundle a jar with cheeses, meats, and a serving board for a stellar gift basket. (If you get some just for you, try tucking a few slices in your next grilled cheese.) $9 for 16 ounces at pickledpinkfoods.com

HOLY SMOKE SMOKED OLIVE OIL Cold-pressed extra-virgin California olive oil gets coldsmoked with hickory in Charleston, South Carolina, to make one phenomenally tasty oil—great for salad dressings, marinades, or as a final smoky drizzle on soups, meats, breads, and more. $15 for 8.5 ounces at holysmokeoliveoil.com

Poppy Handcrafted Popcorn

Raaka Virgin Chocolate

Step up your popcorn game with a pretty marbled red gift box from the popcorn gurus at Poppy in Asheville, North Carolina. Choose from sweet, salty, and holiday flavors that include Reindeer Crunch, Salted Caramel, and Chocolate Peanut Butter. $26 for a small box (three flavors) or $56 for a large box (eight flavors) at poppyhandcraftedpopcorn.com

Upgrade your stocking stuffer or Secret Santa gift with these single-sourced chocolate bars. They come in artful wrappers and shut-the-front-door flavors like Smoked Chai, Bananas Foster, Pink Sea Salt, Hibiscus Cinnamon, and Cabernet Sauvignon. $20 for a three-bar gift pack at raakachocolate.com

PHOTOS: GREG SCHEIDEMANN. ILLUSTRATIONS: ANNA FREDERICK

Holidays are better with

# betterwithmms

and

Switch to GEICO and save money for the things you love. Maybe it’s a serving of sturgeon roe. Or a few ounces of white truffle. Amazing food is what you love – and it doesn’t come cheap. So switch to GEICO, because you could save 15% or more on car insurance. And that would help make the things you love that much easier to get.

Auto • Home • Rent • Cycle • Boat geico.com | 1-800-947-AUTO (2886) | local office Some discounts, coverages, payment plans and features are not available in all states or all GEICO companies. Homeowners and renters coverages are written through non-afﬁliated insurance companies and are secured through the GEICO Insurance Agency, Inc. Boat and PWC coverages are underwritten by GEICO Marine Insurance Company. Motorcycle and ATV coverages are underwritten by GEICO Indemnity Company. GEICO is a registered service mark of Government Employees Insurance Company, Washington, D.C. 20076; a Berkshire Hathaway Inc. subsidiary. © 2017 GEICO

MIXER

Holiday shopping is twice as nice when what you buy also supports fair trade, worthy causes, and people in need. Here are some socially conscious gifts we sourced from organizations that do good all around the world. Best Friends Purchases from its online shop help fund 1,900 no-kill animal shelters across the country. Modern Beast Lavender Bedtime Bear, $34 at shop.bestfriends.org

Society B Each product sold from this fair-trade “marketplace for good” gives back to a different cause. And at checkout, you can choose a charity to receive 10 percent of your purchase. Badala Kuni Bowl in faded navy, $32 at societyb.com

S’well Feed Each bag from Feed provides a specified number of nutritious meals for hungry children. Ava Clutch ($125) and Market Tote ($68) at feedprojects.com

Not just content with beautifying water bottles, S’well works with various partners to provide clean, safe drinking water in Madagascar. Black Ribbon Bottle, $35 at swellbottle.com

FlexWashâ&#x201E;¢

One Machine. Two Washers.

FlexDry™

One Machine. Two Dryers.

MIXER

The Citizenry This collective works directly with artisans while investing 10 percent of proceeds in development grants, training, and education. Diamanta Throw in indigo, $135 at the-citizenry.com

Cuddle + Kind Each hand-sewn stuffed animal sold provides 10 meals to children in need. Benedict the Bunny (13-inch), $48 at cuddleandkind.com

Krochet Kids This organization empowers women in vulnerable communities to make and sell clothing, accessories, and more. The Sophia Beanie in wine, $24 at krochetkids.org

Siestas for Fiestas Each blanket sold buys a Christmas dinner for an underprivileged family in Mexico. Chikin Ha Mini, $68 at siestasforfiestas.com

From it famous, partnering with nonprofits and public agencies to expand wildflower habitats. Burtâ&#x20AC;&#x2122;s Bees Essentials Holiday Gift Set, $9 at walmart.com

UNICEF Market Your purchase provides food or vaccines to children around the world while supporting the artisans who make the marketâ&#x20AC;&#x2122;s wide variety of goods. Siam Cream and Sugar Set, $53 at market.unicefusa.org

ÂŠ2017 Reynolds Consumer Products LLC.

Say hello to your new holiday baking go-to. The gridlines make it easy to cut your sheet to fit any pan size and space out your cookies just right.

A SNACK THATâ&#x20AC;&#x2122;S TOPPABLE, DIPPABLE, AND STOCKING

favorites

recipes

Spaghetti Squash: 104,207 saves

Stir-Fried Sesame Vegetables: 35,541 saves

PHOTOS: GREG SCHEIDEMANN; FOOD STYLING: KELSEY BULAT; PROP STYLING: SUE MITCHELL

Cranberry & Cilantro Quinoa Salad: 52,350 saves

you

After all that yummy (aka calorie-filled) holiday food, a fresh change of pace is in order. These recipes are some of the most frequently saved, so if theyâ&#x20AC;&#x2122;re not already in one of your collections, they should be! Delicious Black Bean Burritos: 115,337 saves

Creamy Shrimp and Veggies: 74,182 saves

love! dec/jan 2018 35

322 REVIEWS hands-on 10 min total 1 hr, 30 min serves 6

submitted by:

alison

HEALTHY PICK

SAVED

52,350 TIMES

Cranberry and Cilantro Quinoa Salad armagazine.com/ cranberry-cilantro-quinoa-salad 1½ 1 ¼ ½ ½ ½ ¼ ¼ ¼ 3

cups water cup uncooked quinoa, rinsed cup sliced almonds cup minced carrot cup finely chopped red onion cup dried sweetened cranberries cup chopped fresh cilantro cup chopped red bell pepper cup chopped yellow bell pepper tablespoons lime juice, plus more to serve 1 tablespoon olive oil 1½ teaspoons curry powder Salt and black pepper to taste

1. Bring water to a boil in a small saucepan over high heat. Add quinoa; simmer, covered, until water is absorbed, about 15 minutes. Transfer to a bowl and chill 1 to 2 hours. 2. Meanwhile, toast almonds in a small pan over medium heat until golden and fragrant, about 5 minutes. 3. Add toasted almonds, carrot, onion, cranberries, cilantro, bell peppers, lime juice, oil, and curry powder to quinoa. Toss well to combine. Season with salt, black pepper, and additional lime juice. Serve with sliced cooked chicken breast, if desired. PER 1-CUP SERVING: 194 CAL; 6.1g FAT (0.7g SAT); 5.3g PRO; 31g CARB; 4g FIBER; 109mg SODIUM; 9.1g SUGARS

EDITOR’S TIP

fruity flexibility Any type of dried fruit—or fresh fruits like apples or pomegranates— would work well in this salad.

“Excellent salad! I subbed lemon juice for the lime and added a bit of zest. I also used parsley instead of cilantro. I have been searching for a quinoa salad to try. This is a keeper.” – K GILCHRIST

dec/jan 2018

“I liked this very much. I drizzled it with olive oil and used cumin instead of curry. I didn’t have almonds, so I used walnuts instead.” – LINDA BRADFORD

Infuse your life with ﬂavour Brilliantly blended by our nine Master Blenders, Twinings® Herbal Teas

Spaghetti Squash I 1,494 REVIEWS hands-on 15 min total 1 hr, 15 min serves 4

submitted by:

james

VEGETARIAN

“I made this a little more filling with chicken, roasted tomatoes, and sun-dried tomatoes.” – EAYERS

armagazine.com/spaghetti-squash 1 spaghetti squash (about 2 pounds), halved lengthwise and seeded 2 tablespoons olive oil 1 onion, chopped (1 cup) 1 clove garlic, minced 1 (14.5-ounce) can diced tomatoes with juices 1 (4-ounce) package crumbled feta cheese (¾ cup) ½ cup olives, pitted and coarsely chopped 2 tablespoons chopped fresh basil or 1 teaspoon dried basil ½ cup toasted pine nuts 1. Preheat oven to 350°F. Lightly grease a baking sheet. 2. Place squash halves, cut sides down, on prepared baking sheet. Bake until tender when pricked with a fork, 30 to 35 minutes. Let cool 20 minutes. 3. Meanwhile, heat oil in a large skillet over medium heat. Add onion; cook, stirring occasionally, until tender, about 5 minutes. Add garlic; cook, stirring, until fragrant, 2 to 3 minutes. Add tomatoes; cook 2 minutes more. Remove from heat. 4. Using a fork, remove squash pulp from shell; stir into tomato mixture. Add cheese, olives, basil, and ¼ cup pine nuts; toss to combine. Sprinkle with remaining ¼ cup pine nuts before serving. PER 1½-CUP SERVING: 328 CAL; 26.5g FAT (6.3g SAT); 8.4g PRO; 18.5g CARB; 3.8g FIBER; 552mg SODIUM; 8.8g SUGARS

“I pierced the squash several times and microwaved it five to six minutes to soften it. I also added chopped bell pepper and portobello mushrooms to the onion mixture. Yum! I’ll try adding fresh spinach next time.”

“Yum! My squash was on the larger side and it took 40 minutes to soften. I added a nice bright stalk of broccoli. The feta and olives really make this dish pop.”

SAVED

104,207 TIMES

– CHERYL

– THEKEARNS2004

dec/jan 2018 39

A D V E R T I S E ME N T

NOURISHING THE ENDLESS POSSIBILITIES Feeding our kids’ potential each and every day is just one of the many ways we show them love. Inspired by Jif®, the peanut butter that feeds body and spirit, mom inﬂuencer Ilana Wiles shares her most loved snack-tivity idea that fuels her kids’ imaginations and appetites.

Creative Snacking Baking peanut butter cookies from scratch with my daughters is my favorite, just like it was with me and my mom. It’s easy, there’s total room for error, and making the fork prints is the best part! Harlow makes fork prints on the edges and calls it a lion because it resembles a mane. Mazzy likes to make stripes and polka dots on her cookies. There is no such thing as the right way to decorate a peanut butter cookie.

ILANA WILES @MOMMYSHORTS 2017 “MOM 2.0” BLOGGER OF THE YEAR

Fueling Imaginations

Celebrating the Passion

I want my girls to know that they are loved and that their ideas and creations are valued—whether it be a drawing, a dance move, a song they made up, or a funny looking batch of peanut butter cookies they baked with their mom.

It’s amazing what their imaginations can uncover when you support and listen to all their ideas.

TIME TO IMAGINE IF, WITH JIF

I encourage their independence in whatever they do. The conﬁdence they build by saying they made a creation of their own is well worth the mess.

Jif® believes that when you nourish kids’ potential, they can be anything they set their minds to. Find out more at jif.com/imagine-if ©/® THE J. M . SMUCKER COMPAN Y

Only 5 ingredients, no need to stir, and the fresh r

ÂŠ/ÂŽ The J.M. Smucker Company

*(7% DV) 16g fat and 2.5g saturated fat per serving

Creamy Shrimp and Veggies armagazine.com/creamy-

450 REVIEWS

shrimp-and-veggies

hands-on 20 min total 30 min serves 4

¼ cup butter 1 large carrot, peeled and thinly bias-sliced (¾ cup) 1 yellow bell pepper, chopped (1 cup) 1 cup broccoli florets 1 pound medium (41-50 count) shrimp, peeled and deveined ¼ cup chopped green onions 3 cloves garlic, minced 1⅓ cups chopped Roma tomatoes (about 2 large) ⅓ cup whipping cream ¼ cup dry white wine 2 tablespoons chopped fresh basil

submitted by:

proudwife QUICK

“I didn’t have any shrimp, so I used boneless, skinless chicken breasts. My family wants it on our regular rotation!” – ANNIE LEMA

⅛ teaspoon cayenne pepper, or to taste ½ teaspoon salt, or to taste Lemon zest, lemon wedges, and small basil leaves, for garnish 1. Melt butter in a 12-inch skillet over medium-high heat. Add carrot; cook 2 minutes. Add bell pepper and broccoli; cook 4 minutes more. Stir in shrimp, green onion, and garlic. Cook and stir until shrimp are opaque and cooked through, about 5 minutes. Transfer mixture to a bowl; cover with foil to keep warm. Add tomatoes, cream, wine, basil, and cayenne to skillet. Bring to a simmer, reduce heat to medium-low, and simmer, uncovered, until sauce is thick enough to coat the back of a spoon, 6 to 8 minutes.

2. Stir shrimp mixture into sauce, season with salt, and heat through. Garnish with lemon zest, lemon wedges, and basil. Serve over angel hair pasta or rice, if desired. PER SERVING (1 CUP SHRIMP AND VEGGIES): 318 CAL; 19g FAT (11.9g SAT); 25.4g PRO; 10.6g CARB; 2.4g FIBER; 747mg SODIUM; 5g SUGARS

“I increased the sauce, added a little Cajun seasoning and mushrooms, and served it over fettuccine. The sauce is light yet rich. Divine!” – STACI

“I substituted half-and-half for the heavy cream, and olive oil for butter for a more slimming version. If serving over noodles, let it sit five minutes first so they soak up the sauce.” – BETH DUNAWAY QUINN

SAVED

74,182 TIMES

dec/jan 2018

Apple Walnut Crostata

California Walnuts

FOR THE BEST SIMPLE MEALS EVER From starter to dessert, add ﬂavor, texture and heart-healthy* goodness with great tasting California walnuts. For these recipes and more, visit Walnuts.org Per one ounce serving.

So Simple. So Good.™

*Heart-Check food certiﬁcation does not apply to recipes unless expressly stated. See heartcheckmark.org/guidelines. Supportive but not conclusive research shows that eating 1.5 ounces of walnuts per day, as part of a low saturated fat and low cholesterol diet and not resulting in increased caloric intake, may reduce the risk of coronary heart disease. (FDA) One ounce of walnuts provides 18g of total fat, 2.5g of monounsaturated fat, 13g of polyunsaturated fat including 2.5g of alpha-linolenic acid – the plant-based omega-3.

Walnut Cheese Crostini

Walnut Kale Caesar Salad

Roasted Tomato Walnut Chicken

“Wonderful and so easy. I toasted my sesame seeds on the stove for a couple of minutes first.” – JACKIE

“I added fresh cherry tomatoes and cooked it a few minutes longer because I prefer my veggies cooked thoroughly. I used brown Minute Rice. Next time, I will add some broccoli as well.” – KAREN867

SAVED

35,541 TIMES

104 REVIEWS hands-on 10 min total 35 min serves 4

submitted by:

dakota kelly

HEALTHY PICK

Stir-Fried Sesame Vegetables with Rice armagazine.com/stir-fried-sesamevegetables 1½ cups vegetable broth ¾ cup uncooked long-grain white rice 1 tablespoon butter or vegetable oil 1 tablespoon sesame seeds 2 tablespoons peanut oil ½ pound frozen snow peas, thawed and halved (2⅓ cups) 2 cups sliced mushrooms 1 large red, orange, or yellow bell pepper, cut into 1-inch strips 1 large yellow onion, sliced

dec/jan 2018

2 teaspoons minced fresh ginger 2 cloves garlic, minced 6 ounces cooked tofu or chicken, cubed 3 tablespoons low-sodium soy sauce 1 tablespoon sesame oil ½ cup dry-roasted peanuts (optional) 1. Preheat oven to 350°F. Stir together broth, rice, and butter in a saucepan. Cover and bring to a boil over high heat. Reduce heat to low and simmer, covered, until all liquid is absorbed, about 15 minutes. 2. Bake sesame seeds on a rimmed

baking sheet until golden brown, about 5 minutes. 3. Meanwhile, heat peanut oil in a large skillet or wok over medium-high heat until very hot. Add peas, mushrooms, bell pepper, onion, ginger, and garlic; stir-fry until crisp-tender, about 8 minutes. Stir in tofu and heat through. 4. Stir in soy sauce; cook 30 seconds. Remove from heat. Stir in sesame oil and toasted sesame seeds. Serve over rice and top with peanuts (if using). PER SERVING (½ CUP RICE PLUS 1½ CUPS STIR-FRY): 536 CAL; 25.7g FAT (5.6g SAT); 26.8g PRO; 52g CARB; 7.3g FIBER; 800mg SODIUM; 11.2g SUGARS

Delicious Black Bean Burritos armagazine.com/ delicious-black-bean-burritos 6 (10-inch) flour tortillas 2 tablespoons vegetable oil 1½ cups red bell pepper, chopped (about 1 large) 1½ cups chopped red onion (about 1 large) 3 cloves garlic, minced 1 jalapeño pepper, minced (seeded if you want less heat) 2 (15-ounce) cans reduced-sodium black beans, drained and rinsed 1 (8-ounce) package cream cheese, cubed ½ teaspoon salt ⅓ cup chopped fresh cilantro, plus more for garnish 2 limes, 1 juiced (about 2 tablespoons) and 1 sliced for garnish 1. Preheat oven to 350°F. Wrap tortillas in foil and heat 15 minutes. (If you want to avoid the oven altogether, you can heat these in the microwave 30 seconds on High at the end of Step 3.) 2. Meanwhile, heat oil in a 10-inch skillet over medium-high heat. Add bell pepper, onion, garlic, and jalapeño; cook, stirring occasionally, 2 minutes. Add beans; cook, stirring frequently, 3 minutes more. 3. Reduce heat to medium. Add cream cheese and salt; cook, stirring occasionally, 2 minutes. Stir in cilantro and lime juice. 4. Spoon ¾ cup mixture evenly down center of each warmed tortilla. Roll up, garnish with cilantro and lime wedges, and serve immediately.

1,397 REVIEWS hands-on 15 min total 30 min serves 6

submitted by:

jessie

QUICK

“I covered the burritos in pepper Jack cheese and baked them five minutes. Very good.” – SCHMERNA

PER SERVING: 540 CAL; 23.3g FAT (10.2g SAT); 16.4g PRO; 70g CARB; 11.2g FIBER; 1,017mg SODIUM; 7.2g SUGARS

SAVED

115,337 TIMES

on the side

make-ahead magic Wouldn’t it be great if your holiday dishes were already prepared, just waiting to go from the fridge to the oven? Give yourself the gift of a few extra hours of sanity with these make-ahead sides.

“Delicious! I sautéed the sprouts with a chopped onion, along with half of the butter. I’ll be making this again.” – HOLLY LOREK

“I skipped the butter and balsamic, and added a little brown sugar. Instead of using the stovetop, I baked them in the oven.”

PHOTOS: GREG SCHEIDEMANN; FOOD STYLING: KELSEY BULAT; PROP STYLING: SUE MITCHELL

– LEXYMICHELE

Skillet-Braised Brussels Sprouts 129 REVIEWS hands-on 20 min total 25 min serves 8

submitted by:

kyle

QUICK

armagazine.com/skillet-braised-brussels-sprouts 8 slices thick-cut bacon, sliced into ¼-inch pieces 2 pounds Brussels sprouts, trimmed and halved 2 cloves garlic, thinly sliced 1 cup low-sodium chicken stock, or more as needed 2 tablespoons balsamic vinegar 2 tablespoons butter ¼ teaspoon salt, or to taste ¼ teaspoon black pepper, or to taste 1. Cook bacon in a large skillet over medium-low heat until just crisp, about 10 minutes. Transfer to a paper-towellined plate, reserving grease in skillet. 2. Increase heat to medium-high; add Brussels sprouts and sauté until lightly browned, 2 to 3 minutes. Add garlic and sauté until fragrant, 1 to 2 minutes.

3. Pour stock over Brussels sprouts mixture. Reduce heat to medium-low and simmer, covered, 4 minutes. Remove lid and continue simmering, stirring occasionally, until liquid is evaporated and sprouts are tender, about 5 minutes. [If making ahead, prepare through Step 3. Let cool, then chill the sprouts and the bacon in separate airtight containers up to 1 day. Reheat sprouts in a large skillet over medium-low heat 5 to 10 minutes before continuing to Step 4.] 4. Remove from heat. Stir in bacon, vinegar, butter, salt, and pepper until butter is melted. PER ¾-CUP SERVING: 233 CAL; 18.2g FAT (6.9g SAT); 8.6g PRO; 10.7g CARB; 3.9g FIBER; 380mg SODIUM; 3.2g SUGARS

dec/jan 2018 47

on the side

21 REVIEWS hands-on 25 min total 1 hr, 10 min serves 10

submitted by:

chef john

VEGETARIAN

“This was just what I was searching for! I used less sugar and added pecans. It was perfect!”

Mascarpone Mashed Potatoes armagazine.com/ mascarpone-mashed-potatoes 5 pounds russet potatoes, peeled and halved lengthwise ½ cup mascarpone cheese, at room temperature 1 egg yolk ¾ cup milk ½ teaspoon salt, plus more to taste ¼ teaspoon black pepper, plus more to taste ⅛ teaspoon cayenne pepper, or to taste 1 cup butter, at room temperature and cut into chunks 1. Bring potatoes to a boil in a large pot of salted water, then reduce heat to medium-low. Cook until very tender, 15 to 20 minutes. Transfer to a colander and drain thoroughly, about 5 minutes. 2. Preheat oven to 425°F. Stir together mascarpone and egg yolk with a wooden spoon or spatula in a small bowl until smooth. Stir in milk and whisk until smooth. Season with salt, black pepper, and cayenne. 3. Transfer potatoes to a very large bowl. Add butter. Season with additional salt and black pepper, if desired. Mash together with a potato masher until fluffy. Stir in mascarpone mixture. 4. Spread potatoes into a 9x13-inch (3-quart) baking dish. Smooth top, then use tip of a spatula to lightly press and lift potatoes to create small peaks and valleys for browning. [If making ahead, don’t preheat the oven until you’re ready to bake. Assemble the dish through Step 4, then cover with foil and chill up to 1 day. Bake, covered, 20 minutes, then uncover and continue to Step 5.] 5. Bake until heated through and top is golden brown, 20 to 25 minutes. If desired, garnish with sliced green onions and red pepper flakes. PER 1-CUP SERVING: 429 CAL; 24.5g FAT (15g SAT); 5.4g PRO; 48g CARB; 4.2g FIBER; 287mg SODIUM; 3g SUGARS

dec/jan 2018

“Everyone loved this with their holiday turkey. People asked for seconds and thirds. (No one does that for cranberry sauce from a can.) I’ve been stirring some of the leftovers into my yogurt each morning.” – HEATHER MOYER

– JDIKKEN

33 REVIEWS hands-on 20 min total 1 day serves 8

“I forgot to pick up mascarpone, so I used sour cream. I cut the butter by more than half and still thought it had a nice, rich flavor.” – MICKDEE

submitted by:

karen dunn

Apple-Cranberry Relish armagazine.com/apple-cranberry-relish 1 large orange, zested (about 2 teaspoons zest) 1 (12-ounce) package cranberries 1 apple, peeled, cored, and coarsely chopped 1 stalk celery, chopped 1½ cups sugar Peel orange, removing bitter white membranes, then separate into sections. Put sections in a

GLUTEN-FREE

food processor or blender. Add cranberries, apple, and celery. Pulse until coarsely chopped. Transfer to a bowl; stir in sugar and orange zest. Transfer to an airtight container, cover, and chill at least 1 day and up to 1 week. PER ½-CUP SERVING: 187 CAL; 0.1g FAT (0g SAT); 0.5g PRO; 48g CARB; 2.6g FIBER; 5.5mg SODIUM; 44g SUGARS

, t r e s s e d t c The perfe

s e i r r e h c h t wi on

top.

Mini Marbled Cherry Cheesecakes INGREDIENTS: • 18 chocolate cookies with white ﬁlling • 2 (8 oz.) packages cream cheese, softened • 1/3 cup sugar • 2 eggs • 1 tsp. vanilla • 1 can Lucky Leaf Premium Cherry Fruit Filling

DIRECTIONS: Preheat oven to 350°F • Line muffin tins with paper liners for 18 cheesecakes • Place one chocolate cookie in the bottom of each paper cup • Beat cream cheese, sugar, eggs and vanilla until light and fluffy • Fold in half can of Lucky Leaf Premium Cherry Fruit Filling • Fill each muffin liner with this mixture about ¾ full • Bake 20-25 minutes until done • Cool • Top each cheesecake with a spoonful of the remaining Cherries

Find more recipes, tips, videos & more at

on the side

“This is the best salad I have ever eaten. I sautéed a chicken breast in olive oil and garlic and added that to the salad.” – RON LLOYD

“The carrots are just the right balance of sweet and savory, and the almonds give the perfect crunch. The carrots also make a great side dish on their own. I can’t rave enough about this recipe!”

119 REVIEWS hands-on 20 min total 1 hr, 20 min serves 6

submitted by:

morgan nowicki

– JACKIE N MATT THOMAS

VEGETARIAN

Roasted Carrot Salad armagazine.com/ roasted-carrot-salad 2 pounds carrots, peeled and thinly sliced diagonally ½ cup slivered almonds, toasted [From our kitchen: If you’re making this ahead, toast the almonds separately and add them with the cheese and cranberries in Step 4.] 2 cloves garlic, minced ¼ cup extra-virgin olive oil ½ teaspoon salt, or to taste ¼ teaspoon black pepper, or to taste 1 tablespoon cider vinegar 1 teaspoon honey 1 (4-ounce) package Danish blue cheese, crumbled ⅓ cup dried cranberries 2 cups arugula

“One of the best recipes I have ever made from this site! I used Gorgonzola and doubled the garlic because we’re garlic fans.” – ANN PERSONS

1. Preheat oven to 400°F. 2. Mix together carrots, almonds, and garlic in a shallow baking pan. Drizzle with oil, then sprinkle with salt and pepper. Spread evenly in pan. 3. Roast, stirring twice, until soft and edges turn brown, about 30 minutes. Remove from oven and cool to room temperature. [If making ahead, prepare through Step 3. Cover carrot mixture and chill up to 1 day, then bring to room temperature before continuing to Step 4.] 4. Transfer carrots to a large mixing bowl. Drizzle with vinegar and honey; toss to coat. Add cheese and cranberries; toss again to combine. Stir in arugula. PER 1-CUP SERVING: 282 CAL; 19.7g FAT (5.3g SAT); 7.5g PRO; 22.4g CARB; 5.4g FIBER; 506mg SODIUM; 12.8g SUGARS

dec/jan 2018 51

bright LIFE simple ACT vibrant COMMUNITY

Check with your local program for details.

RECYCLINGPARTNERSHIP.ORG

PHOTOS: GREG SCHEIDEMANN; FOOD STYLING: JILL LUST; PROP STYLING: SUE MITCHELL

eat it now

state of mind

dec/jan 2018 55

eat it now 192 REVIEWS hands-on 20 min total 20 min serves 4

submitted by:

faithful96 QUICK

Orange-Gorgonzola Salad with Citrus Vinaigrette armagazine.com/orange-gorgonzolasalad-with-citrus-vinaigrette For Salad ⅓ cup walnut halves 8 ounces mixed salad greens (8 cups) 2 large oranges, peeled, sectioned, and cut into pieces ¼ cup thinly sliced red onion ¼ cup crumbled Gorgonzola cheese For Dressing ⅓ cup freshly squeezed orange juice (from 1 large orange) 2 tablespoons sugar 2 tablespoons olive oil 2 tablespoons vegetable oil 1 tablespoon balsamic vinegar 1 teaspoon Dijon mustard ⅛ teaspoon black pepper ⅛ teaspoon dried oregano 1. Toast walnuts in a skillet over medium heat, stirring constantly, until lightly browned, about 5 minutes. Toss together walnuts, salad greens, orange pieces, red onion, and cheese in a large bowl. 2. For dressing, add orange juice and remaining ingredients to a lidded 1-pint jar. Seal jar and shake to mix. Drizzle dressing over greens.

“I made this a second time and used walnut oil in place of the vegetable oil. It moved this salad from wonderful to outstanding!”

PER SERVING (3 TABLESPOONS DRESSING AND 2½ CUPS SALAD): 297 CAL; 22.3g FAT (4.2g SAT); 5.7g PRO; 22.3g CARB; 3.9g FIBER; 166mg SODIUM; 16g SUGARS

– CRYSTAL S

“If you’re in a hurry, you can use canned mandarins (drained and rinsed) in place of the oranges.”

PHOTOS: TO COME

– BARB A.

dec/jan 2018

POTATO BREAKFAST GRATIN WITH PEPPERS AND PARMESAN YIELD: 6-8 servings INGREDIENTS 2 pounds small red potatoes, sliced 1/8- to 1/4-inch thick on a mandoline ODUJH UHG EHOO SHSSHU Â´ QHO\ diced 4 cloves garlic, minced 1 1/4 cup StellaÂ® Parmesan cheese, divided 10 large eggs 1 cup whole milk FXS SODLQ *UHHN \RJXUW 1 1/2 teaspoons salt )UHVKO\ JURXQG EODFN SHSSHU )UHVK SDUVOH\ RU EDVLO WR JDUQLVK DIRECTIONS Preheat the oven to 350Â° F DQG OLJKWO\ JUHDVH D [ LQFK 3-quart baking dish with baking VSUD\ RU ROLYH RLO

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Place the potatoes in a large microwave-safe bowl and DGG FXS ZDWHU &RYHU DQG microwave for 5 to 7 minutes, or until the potatoes are just WHQGHU

Bake uncovered for 50 to 60 minutes or until the egg is puffed and golden around the HGJHV DQG IXOO\ FRRNHG LQ WKH FHQWHU 6SULQNOH ZLWK FKRSSHG SDUVOH\ RU EDVLO /HW FRRO IRU WR PLQXWHV EHIRUH VHUYLQJ

'UDLQ WKH SRWDWRHV 6SUHDG KDOI of them in the bottom of the

Visit stellacheese.com for more recipes.

From shredded to crumbled and sharp to sweet, we have a cheese to match your mood and flavors to satisfy any craving. Infuse your meals with the delicious tastes of specialty cheeses. Locate your Stella Â® brand retailer and learn more about our Italian-style cheeses with varieties to please every palette.

FEEL IT WORK IT SHOW IT Experience the natural, enamel-safe whitening power of ARM & HAMMER™ Baking Soda. Feel it working every time you brush with ARM & HAMMER™ Advance White™.

eat it now Citrus-Ginger Roasted Beets and Carrots

16 REVIEWS

armagazine.com/citrus-gingerroasted-beets-and-carrots

hands-on 25 min total 1 hr, 25 min serves 6

3½ pounds beets (about 4 beets), peeled, halved, and sliced 3 large carrots (¾ pound), peeled and quartered 2 tablespoons olive oil 1 teaspoon sea salt 2 grapefruit, 1 juiced; 1 peeled and sectioned ¼ cup fresh lemon juice (from 1 large lemon) 2 tablespoons red wine vinegar 1 tablespoon honey 1 teaspoon ground ginger ½ teaspoon low-sodium soy sauce 2 tablespoons chopped fresh parsley, for garnish

submitted by:

bjalg

HIDDEN GEM

– CHEFDOG

1. Preheat oven to 400°F. 2. Set aside ½ cup beets and ¼ cup carrots for the sauce. Put remaining beets and carrots on a foil-lined baking sheet. Drizzle with 1 tablespoon oil, sprinkle with salt, and toss to coat. Cover with more foil; bake until tender, about 1 hour. 3. Meanwhile, add reserved beets and carrots, ⅓ cup grapefruit juice, lemon juice, vinegar, honey, ginger, soy sauce, and remaining tablespoon oil to a blender; blend on high speed until smooth, about 2 minutes. 4. Drizzle sauce over cooked vegetables. Add grapefruit sections, toss to coat, and garnish with parsley.

“To blend the vegetables properly, I roasted all of them, then set aside those for puréeing. The vegetables were softer then.” – TRACY BLACK

PER SERVING (1 CUP VEGETABLES AND 3½ TABLESPOONS SAUCE): 187 CAL; 5.1g FAT (0.7g SAT); 4.1g PRO; 34g CARB; 7.8g FIBER; 446mg SODIUM; 23g SUGARS

PROMOTION

MAY WE SUGGEST

“I covered the vegetables for the first 15 minutes, then uncovered them to caramelize. Top it with crumbled feta or goat cheese— even better!”

Keep your teeth bright with ARM & HAMMER™ toothpaste even after having the Citrus-Ginger Roasted Beets and Carrots (above). It naturally brightens your smile, thanks to the enamel-safe power of ARM & HAMMER™ Baking Soda. Try ARM & HAMMER™ Advance White™ toothpaste and feel it working every time you brush! Discover more about safe whitening at ArmandHammer.com

eat it now

Gingerbread Butterscotch Trifle GINGERBREAD 6 tbsp. butter 1 egg ¼ c. Sugar In The Raw® ¼ c. Stevia In The Raw® ¾ c. molasses 2 c. all-purpose ﬂour

1 tsp. baking soda 1 tsp. ground ginger 1 tsp. ground cinnamon ½ tsp. sea salt ½ c. boiling water

BUTTERSCOTCH SAUCE ½ c. heavy cream ¼ c. butter ¾ tsp. sea salt ¼ c. brown sugar ¼ c. Stevia In The Raw® 2 tsp. vanilla extract WHIPPED CREAM 1 c. heavy cream 1 tbsp. Sugar In The Raw® 1½ tsp. Stevia In The Raw®

15 REVIEWS

For butterscotch, melt butter in a small saucepan over medium heat. Add brown sugar, stevia, cream and salt. Whisk until combined. Bring to a gentle boil and cook for 5 minutes. Stir in vanilla and cool to room temperature. In a large bowl, beat cream, sugar and stevia on high speed until stiff peaks form - about 1 min. Keep whipped cream cold until ready to assemble triﬂe. To assemble, divvy half the gingerbread cubes into 10 individual serving dishes. Layer the butterscotch sauce and whipped cream then top with remaining gingerbread cubes,

submitted by:

Preheat oven to 350. Lightly grease a 9” square baking pan. Beat butter w/ sugar and stevia until creamy. Beat in molasses and egg. Beat in ﬂour, baking soda, ginger, cinnamon and salt on low speed. Then mix in water on low speed. Pour into prepared pan and bake 35-40 min. Cool completely and cut into 1” cubes.

hands-on 15 min total 1 hr, 55 min makes 1 loaf (12 slices)

carol

HIDDEN GEM

Orange-Date Bread armagazine.com/orange-date-bread 1 2 1 2 ⅓ 1 2 1 1 ¾ 1 ½

egg tablespoons butter, softened cup sugar large oranges, zested and juiced cup boiling water teaspoon vanilla extract cups flour teaspoon baking powder teaspoon baking soda teaspoon salt cup dates, pitted and chopped cup chopped walnuts

1. Preheat oven to 350°F. Grease and flour a 5x9-inch loaf pan.

dec/jan 2018

2. Beat egg lightly, then beat in butter and sugar until smooth. Stir in 1 tablespoon orange zest, ⅔ cup orange juice, the boiling water, and vanilla. 3. Stir together flour, baking powder, soda, and salt in another bowl. Stir in dates and walnuts. Add flour mixture to egg mixture; stir to moisten. Spoon into prepared loaf pan. 4. Bake until a toothpick inserted near the center comes out clean, about 1 hour. Cool in pan 10 minutes. Transfer bread to a wire rack to cool completely. PER SLICE: 240 CAL; 5.7g FAT (1.7g SAT); 3.9g PRO; 45g CARB; 2.3g FIBER; 303mg SODIUM; 25g SUGARS

Swapping out half the sugar in your recipes is a piece of cake!

NO CONVERSION

= 1 Cup Sugar

1 Cup Stevia In The Raw®

Reduce sugar, calories and confusion from your recipes by swapping out half the sugar for Stevia In The Raw. ® Why only half? Keeping half the sugar is important for moisture, browning and rising. One cup of Stevia In The Raw® has the same sweetness as one cup of sugar and pairs really well with bold flavors like chocolate, peanut butter and of course, gingerbread. Find sweet recipes and more at InTheRaw.com

eat it now Tangerine-Lemon Cupcakes armagazine.com/ tangerine-lemon-cupcakes For Cupcakes 1 (18.25-ounce) package yellow cake mix 1 (3-ounce) package instant lemon pudding mix ¾ cup tangerine juice ½ cup vegetable oil 4 eggs For Glaze 3 tablespoons tangerine juice 1 lemon, zested and juiced 2 cups powdered sugar

22 REVIEWS hands-on 20 min total 2 hr makes 20 cupcakes

submitted by:

leslie tackett

Make Cupcakes 1. Preheat oven to 325°F. Line 2 muffin tins with 20 paper liners. (To make as a cake, generously grease and flour a 10-inch Bundt pan.) 2. Mix together cake and pudding mixes in a bowl. Stir in tangerine juice, oil, and eggs until well blended, then fill each prepared muffin cup about two-thirds full. 3. Bake until a toothpick inserted in centers of cupcakes comes out clean, 15 to 17 minutes. (For a cake, bake about 35 minutes.) Let cool in pan 10 minutes, then transfer cupcakes to a wire rack to cool completely. Make Glaze 4. Stir together tangerine juice, 1 tablespoon lemon juice, and the powdered sugar in a bowl until well blended. Drizzle over cooled cupcakes, then sprinkle with lemon zest.

“Very moist and very orange-y. I used vanilla pudding instead of lemon pudding.” – STEVE

“A great way to use up the tangerines we recently bought on our way home from Florida.” – S. MILLER

PER CUPCAKE: 244 CAL; 9.5g FAT (1.4g SAT); 2.5g PRO; 38g CARB; 0.3g FIBER; 244mg SODIUM; 16.2g SUGARS

PROMOTION

MAY WE SUGGEST

Reduce the calories in the Tangerine-Lemon Cupcakes and Lime Fudge by replacing half the sugar with an equal amount of Stevia In The Raw®.

Lime Fudge 4 REVIEWS hands-on 20 min total 3 hr makes 32 pieces

submitted by:

grampnana

HIDDEN GEM

armagazine.com/lime-fudge

⅓ ¼ 1¼ 1 1 1 2 ¼

cup unsalted butter, melted cup sugar cups graham cracker crumbs (14-ounce) can sweetened condensed milk (11- to 12-ounce) package white chocolate chips (4-ounce) bar white chocolate, coarsely chopped tablespoons grated lime zest cup lime juice

1. Preheat oven to 375°F. Line an 8-inch square baking dish with parchment paper or foil, leaving a 2-inch overhang on 2 sides. Grease sides and bottom of paper with butter or cooking spray. 2. Stir together butter and sugar in a bowl until sugar is dissolved. Stir in graham cracker crumbs. Press mixture into bottom of prepared baking dish. 3. Bake until edges are lightly browned, 5 to 8 minutes. Transfer crust to a wire rack and let cool about 30 minutes. 4. Meanwhile, stir together condensed milk, white chocolate chips, and chopped white chocolate in a large

Made with extracts from the sweet leaves of the stevia plant, the Stevia In The Raw® specially formulated Baker’s Bag measures conveniently, just like sugar. When baking any recipe, use half the sugar the recipe calls for and replace the rest with an equal amount of Stevia In The Raw to achieve the proper browning, rising, and caramelizing that only sugar can provide. For more sweet ideas, visit InTheRaw.com

saucepan over medium heat until chocolate is melted. Remove pan from heat; stir in lime zest and juice. Pour mixture over cooled crust, cover with plastic wrap, and chill at least 2 hours and up to overnight. 5. Lift fudge from dish using parchment overhangs, then cut into 1x2-inch pieces. (Fudge keeps up to 1 week, chilled in an airtight container.) PER PIECE: 146 CAL; 7.2g FAT (5g SAT); 1.5g PRO; 19.7g CARB; 0.2g FIBER; 47mg SODIUM; 15.4g SUGARS

Jacob Sanchez Diagnosed with autism

Lack of speech is a sign of autism. Learn the others at autismspeaks.org/signs.

# classics

classics made healthy

PHOTOS: BLAINE MOATS; FOOD STYLING: KELSEY BULAT; PROP STYLING: SUE MITCHELL

A few simple adjustments can make not-sogood-for-you favorites a lot healthier. These are classic dishes you can feel good about.

Crispy Fish and Chips (recipe on next page)

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# BRAND-NEW RECIPE! GO ONLINE TO RATE AND REVIEW. hands-on 25 min total 50 min serves 4 submitted by:

oldmanwendel

photo on previous page

GLUTEN-FREE

Crispy Fish and Chips

shredded coleslaw mix 1 pound sweet potatoes, cut 2 tablespoons olive oil 4 (4-ounce) fresh or thawed frozen whitefish fillets, such as 1 egg, lightly beaten 1 tablespoon water 2 cornflakes, crushed 1. Preheat oven to 400°F. lime juice, ½ teaspoon salt, and ¼ teaspoon pepper in a bowl. Stir 3. Line a 10x15-inch baking pan with

potatoes on prepared pan. Drizzle chili powder and ¼ teaspoon salt; toss to coat. Bake until tender and browned, 20 to 25 minutes. 4. Meanwhile, rinse fish and pat dry with a paper towel. Stir together

BRAND-NEW RECIPE! GO ONLINE TO RATE AND REVIEW.

each fillet in egg mixture, letting

submitted by:

hands-on 30 min total 4 hr, 30 min serves 8

dougiebdoug

GLUTEN-FREE

5. Heat remaining tablespoon oil in a 10-inch oven-safe skillet over medium-high heat. Add fish and cook

easily, about 15 minutes. Serve with

PER SERVING (1 FILLET, ¾ CUP SLAW, AND 4 OUNCES POTATOES): 366 CAL; 10g FAT (2g SAT); 29g PRO; 40g CARB; 6g FIBER; 564mg SODIUM; 9g SUGARS

dec/jan 2018

Zesty Carnitas Tacos armagazine.com/zesty-carnitas-tacos For Carnitas 1 (2- to 2½-pound) boneless pork shoulder roast ½ cup chopped onion ⅓ cup orange juice 1 tablespoon cumin 1½ teaspoons kosher salt 1 teaspoon dried oregano, crushed ¼ teaspoon cayenne pepper For Lime Crema 1 lime, zested and juiced 2 (5.3-ounce) containers plain fat-free Greek yogurt ½ teaspoon kosher salt For Tacos 16 (6-inch) soft yellow corn tortillas 4 leaves green cabbage, shredded 1 cup very thinly sliced red onion (about 1 onion) 1 cup pico de gallo (optional)

Make Carnitas 1. Trim fat from pork. Cut pork into 2- to 3-inch pieces; transfer to a 4-quart slow cooker. Stir in onion, orange juice, cumin, 1½ teaspoons salt, oregano, and cayenne. 2. Cover and cook on Low 8 to 10 hours, or on High 4 to 5 hours. Transfer pork to a large bowl; shred using 2 forks. Add enough cooking liquid from slow cooker to moisten. Make Lime Crema 3. Add 2 tablespoons lime juice to a small bowl. Stir in yogurt and ½ teaspoon salt. (We also dusted ours with chili powder.) Make Tacos 4. Serve pork in tortillas with cabbage, red onion, and pico de gallo (if using). Garnish with crema and lime zest. PER 2-TACO SERVING: 301 CAL; 8g FAT (2g SAT); 29g PRO; 28g CARB; 4g FIBER; 329mg SODIUM; 7g SUGARS

# classics

BRAND-NEW RECIPE! GO ONLINE TO RATE AND REVIEW. hands-on 40 min total 50 min serves 4 submitted by:

caitlynd

VEGETARIAN

Pasta Primavera with Cauliflower Sauce armagazine.com/pastaprimavera-cauliflower-sauce 1 ½ 2 3 ¾ ½

⅓ ⅛ 6 4 1 2 1

EDITOR’S TIP

protein bump We used a highprotein pasta to boost the protein in this vegetarian dish. You can double the protein per serving by adding 8 ounces cooked and sliced chicken breast. Double the sauce in Step 1 to keep the dish creamy.

tablespoon olive oil cup chopped onion cloves garlic, minced cups cauliflower florets cup vegetable broth cup finely shredded Parmesan cheese, plus more for garnish cup water teaspoon black pepper ounces multigrain spaghetti cups broccoli florets and/or green beans, cut into 1-inch pieces red bell pepper, cut into bite-size strips tablespoons sliced fresh basil Lemon zest (optional) tablespoon lemon juice

1. Heat oil in a small saucepan over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is tender, 3 to 4 minutes. Stir in cauliflower and broth; bring to a boil. Reduce heat and simmer, covered, until tender, about 15 minutes. Uncover and let cool slightly. Transfer to a food processor. Add cheese, water, and black pepper. Cover and pulse until smooth. 2. Meanwhile, cook pasta according to package directions, adding broccoli and bell pepper the last 5 minutes. Drain, reserving ½ cup cooking water. 3. Return pasta mixture to pot and stir in cauliflower sauce. Heat through, stirring in reserved cooking water (if needed) to reach desired consistency. Garnish with basil, zest (if using), lemon juice, and additional cheese. PER 2-CUP SERVING: 287 CAL; 8.3g FAT (2.4g SAT); 16g PRO; 44g CARB; 8.1g FIBER; 415mg SODIUM; 7.2g SUGARS

PROMOTION

MAY WE SUGGEST

The right broth can elevate anything from Pasta Primavera to your favorite holiday soups and sides. Choose a broth with bold flavor and 100% natural ingredients, like Swanson®, and use it in place of water when you cook. Even something as simple as mashed potatoes can go from bland to bold with Swanson Broth.

SWANSON. CHOOSE NATURAL. #whatsinyourbroth

IF A BROTH’S FIRST INGREDIENT IS WATER, YOU’RE NOT MAKING SOUP, YOU’RE BOILING VEGETABLES. Some “other” brands start with water. We use rich, golden chicken stock. So when you’re making soup, make it with 100% natural Swanson.®

SWANSON. CHOOSE NATURAL.

#whatsinyourbroth

PROMOTION

PRODUCTS, EVENTS, AND PROMOTIONS EVERYONE IS TALKING ABOUT

FINDS

BRIGHTENING YOUR SMILE NEVER FELT SO GOOD. And it’s all thanks to the natural power of ARM & HAMMER™ Baking Soda. As the key ingredient in ARM & HAMMER™ Advance White™ toothpaste, you can feel it working to provide enamel-safe whitening and a cleaner, brighter smile. Find out more at ArmandHammer.com

SLOW COOKER JAMBALAYA

STEVIA IN THE RAW®

Warm up your winter nights with our classic Slow Cooker Jambalaya. Combine hearty ingredients with a jar of RAGÚ® Chunky Tomato Garlic & Onion Sauce and let the slow cooker work its magic. By the time the kids are home from school, a mouthwatering meal is ready to be served. It doesn’t get much tastier than this. Enjoy!

Swap half the sugar with zero calorie Stevia In The Raw® Bakers Bag in your favorite Holiday recipes. Bakers Bag measures cup for cup, like sugar—no conversion necessary! InTheRaw.com

ARTISAN FLAVOR, CONVENIENTLY PACKAGED Stella® Shredded Parmesan and Shaved Parmesan are now available in 8-ounce pillow bags. Made with old world craftsmanship, Stella® Parmesan cheese is carefully aged for a distinctive, slightly nutty ﬂavor. StellaCheese.com Ragu.com/Recipes

# classics BRAND-NEW RECIPE! GO ONLINE TO RATE AND REVIEW. hands-on 20 min total 40 min serves 4 submitted by:

lucyfitz46

HEALTHY PICK

Healthier Kung Pao Chicken armagazine.com/healthier-kung-pao-chicken 5 teaspoons low-sodium soy sauce 2 teaspoons dry sherry 2 teaspoons toasted sesame oil 1 pound boneless, skinless chicken breasts, cut into ½-inch pieces 3 tablespoons water 2 tablespoons rice vinegar 1 tablespoon sugar 1 teaspoon cornstarch 4 teaspoons canola oil 4 dried red chile peppers, seeded and broken into small pieces 4 green onions, cut into 1-inch pieces 2 cups coarsely chopped bok choy 2 teaspoons grated fresh ginger ¼ cup chopped unsalted dry roasted peanuts 1⅓ cups hot cooked brown rice

Flavor Infusions Rice adds to the

1. Stir together 2 teaspoons soy sauce, the sherry, and sesame oil in a bowl. Add chicken and toss to coat. Cover and let marinate at room temperature 20 minutes. Meanwhile, stir together water, rice vinegar, sugar, cornstarch, and remaining 3 teaspoons soy sauce; set aside. 2. Heat 2 teaspoons canola oil in a large skillet over mediumhigh heat. Stir-fry chicken until nearly cooked through, about 5 minutes. Remove chicken. Add chile peppers, green onions, and remaining 2 teaspoons canola oil to skillet; stir-fry 1 minute. Add bok choy and ginger; stir-fry 1 minute more. Add chicken and soy sauce mixture; cook until bubbling. Sprinkle with peanuts and serve with rice. PER SERVING (⅓ CUP RICE PLUS ⅔ CUP CHICKEN): 367 CAL; 15.2g FAT (2.2g SAT); 31g PRO; 25.5g CARB; 2.8g FIBER; 351mg SODIUM; 5.1g SUGARS

dinner spinner

salad nights

194 REVIEWS hands-on 10 min total 10 min serves 6

Singer6 named her salad perfectly: “Our Favorite Balsamic Vinaigrette Salad” is our favorite, too! Pair it with Brunswick Stew on page 74 for a hearty supper ideal for a cold night. We’ve got that, plus seven more menus using recipes in this issue.

submitted by:

singer6

QUICK

Our Favorite Balsamic Vinaigrette Salad

PHOTOS: BLAINE MOATS; FOOD STYLING: JILL LUST; PROP STYLING: SUE MITCHELL

armagazine.com/our-favoritebalsamic-vinaigrette-salad

½ cup olive oil ¼ cup balsamic vinegar 1 green onion, pale green and white parts only, minced (about 4 teaspoons) 1 clove garlic, minced 1 teaspoon Dijon mustard 1 teaspoon honey ¼ teaspoon salt ¼ teaspoon black pepper 1 (10-ounce) package mixed salad greens Shake together all ingredients except salad greens in a lidded 1-pint glass jar until thoroughly combined. (Dressing keeps up to 2 weeks, covered and chilled. Let stand at room temperature 1 hour and shake before serving.) Drizzle over salad greens. PER SERVING (1½ CUPS SALAD AND 2 TABLESPOONS DRESSING): 173 CAL; 18g FAT (2.5g SAT); 0.1g PRO; 3.1g CARB; 0g FIBER; 111mg SODIUM; 2.6g SUGARS

MAKE IT A MEAL

+ BRUNSWICK STEW AND CREAMY POLENTA p.74

+ HAPPY ROAST CHICKEN p.110

+ DELICIOUS SALMON p.110 dec/jan 2018 73

dinner spinner

Brunswick Stew 342 REVIEWS hands-on 30 min total 3 hr, 30 min serves 6

submitted by:

rakestraw

HEALTHY PICK

armagazine.com/brunswick-stew

¾ ¾ ½ 1 ¾

pound ground beef pound ground pork cup onion, chopped stalk celery, chopped (½ cup) pound cooked boneless, skinless chicken breasts, shredded or chopped (about 2 cups) 1 green bell pepper, chopped (1 cup) 1 (14.75-ounce) can cream-style corn 1 (14.5-ounce) can diced tomatoes, with juices

⅓ ¼ ¼ ¼

cup ketchup cup hickory barbecue sauce teaspoon black pepper teaspoon hot sauce (optional)

Cook beef, pork, onion, and celery in a large skillet over medium heat, stirring and breaking up any large pieces, until meat is browned. Drain off grease, then transfer meat mixture to a 4- to 5-quart slow cooker. Stir in remaining ingredients. Cover and cook on High 3 hours or on Low 6 hours. PER 1⅓-CUP SERVING: 419 CAL; 18.1g FAT (6.6g SAT); 37g PRO; 26.7g CARB; 2.3g FIBER; 664mg SODIUM; 13.9g SUGARS

WINE PAIRING

Motto Unabashed Zinfandel or other fruity California Zinfandel

“I added a package of baby lima beans.” – ACOOKINLAQUINTACA EDITOR’S TIP

no scrubs! Make cleanup easy by using a Reynolds Kitchens Slow Cooker Liner. Pop it into your slow cooker before adding the ingredients, then just pitch it after dinner.

MAKE IT A MEAL 74

Creamy Parmesan Polenta Bring 1 cup low-sodium chicken broth and one 16-ounce package polenta (cut into ½-inch cubes) to a boil in a large saucepan over medium heat. Cook, stirring to break up pieces, until polenta is smooth, 5 to 7 minutes. Remove pan from heat. Stir in ½ cup grated Parmesan cheese and ½ teaspoon black pepper. Sprinkle with a dash of paprika. PER SCANT ½-CUP SERVING: 83 CAL; 1.9g FAT (1g SAT); 3.8g PRO; 12.6g CARB; 0.8g FIBER; 366mg SODIUM; 0.8g SUGARS

dec/jan 2018

– LISA STEIDL

+ OUR FAVORITE BALSAMIC VINAIGRETTE SALAD p.73

PHOTOS: TO COME

“The barbecue sauce gave it a unique flavor (at least for this Northern girl). I used shredded beef and pork instead of the ground meat and added about ¼ cup of Jack Daniel’s. Delicious.”

Cookware Multiple Uses| Clever Designs Find fry pans, cookware sets, kitchen gadgets, and utensils to help home cooks scramble, saute or start from scratch!

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dinner spinner

make it a meal!

WONDERING WHAT TO MAKE TONIGHT FOR DINNER, OR WHAT GOES WITH WHAT? LOOK NO FURTHER.

WINE BEER PAIRINGS WINE PICK

Côtes du Rhône, such as Famille Perrin Réserve, or other grenache and Syrah–based red wines JULI’S FOOL-PROOF RIB ROAST p.110

MASCARPONE MASHED POTATOES p.48

ORANGE-GORGONZOLA SALAD p.56

WINE/BEER PICKS

Château Ste. Michelle Dry Riesling or other dry Riesling; or a Vienna lager, such as Samuel Adams Boston Lager CRISPY FISH AND CHIPS p.66

CITRUS-GINGER ROASTED BEETS AND CARROTS p.59

PEANUT-GINGER DOUBLE-DECKERS p.86

WINE PICK

Rosé or Pinot Noir, such as Banshee Pinot Noir, or dry sparkling rosé ROASTED PORK LOIN p.110

APPLE-CRANBERRY RELISH p.48

SKILLET-BRAISED BRUSSELS SPROUTS p.47

WINE PICK

HAPPY ROAST CHICKEN p.110

ROASTED CARROT SALAD p.51

CHEF JOHN’S MACARONI AND CHEESE p.98

WINE PICK

Quivira Dry Creek Sauvignon Blanc or other California sauvignon blanc DELICIOUS SALMON p.110

CRANBERRY AND CILANTRO QUINOA SALAD p.36

HEY, ALLRECIPEEPS! HAVE YOU TRIED THE ALLRECIPES DINNER SPINNER APP YET? 76

dec/jan 2018

TANGERINE-LEMON CUPCAKES p.62

Our handy app now gives you a personalized recipe feed, hyper-local grocery savings, step-by-step videos, and a pipeline to your fellow cooks. And, as always, you get instant access to 50,000+ recipes and a Dinner Spinner that helps you find just the right ones. The free app is available for both Apple and Android devices.

WINE AND BEER ILLUSTRATIONS: SHUTTERSTOCK

Pinot grigio, such as SeaGlass Pinot Grigio

PROMOTION

PRODUCTS, EVENTS, AND PROMOTIONS EVERYONE IS TALKING ABOUT

FINDS

REAL CHEESE PEOPLE® KNOW EPIC ENTRÉES START FRESH OFF THE BLOCK. Sargento® Shreds make meals better and casseroles sing. Always shredded fresh off blocks of real, natural cheese, they’re the not-so-secret ingredient in all of your tastiest recipes. From taco night to pizza night, Real Cheese People® know Sargento® Shreds help you create a perfectly melty masterpiece. Find delicious, fresh off the block recipes at Sargento.com/Recipes

DO MORE WITH YOUR MEALS! This premium toaster oven boasts a built-in air fryer for healthier cooking. Use a drop of oil to fry whole chicken, fries, and more. Enjoy the crunch without the calories! Enter for a chance to win a Cuisinart Air Fryer Toaster Oven (value $199.99)!

BROUGHT TO YOU BY:

Visit armagpromo.com/ cuisinartsweeps to enter.

BOOZY BAKING WITH TITO’S Add a Tito’s Handmade Vodka twist to your treats! This Tipsy Tito’s Maple Syrup is easy to make and adds some holiday cheer to brunch & dessert favorites. Whisk one cup of Tito’s Handmade Vodka with 1 one cup of maple syrup until combined. Drizzle over pancakes, cupcakes, or add a splash to sweeten your coffee... or cocktail! TitosVodka.com

NO PURCHASE NECESSARY TO ENTER OR WIN. Subject to Official Rules at armagpromo.com/cuisinartsweeps. The Do More With Your Meals Sweepstakes begins at 12:00 a.m. ET on 11/14/2017 and ends at 11:59 p.m. ET on 1/15/2018. Open to legal residents of the 50 United States, and the District of Columbia, 21 years or older. Limit one (1) entry per person per day. Void where prohibited. Sponsor: Meredith Corporation.

4 kids

festive forest

For each tree, weave a sour candy belt onto a wooden skewer. (You can use fruit leather as a healthier alternative. We like the rainbow look of Airheads Xtremes.) Start with wide loops at the bottom that progressively narrow toward the top to create a triangular shape. Poke the bottom end of the skewer into a jumbo marshmallow as the base, using white frosting to secure if necessary. Use sugar for a sparkly, snowy landscape. For added decoration, use frosting to stick Red Hots or candy buttons onto the trees as ornaments or a candy star on top. Set your wintry scene on a rimmed baking sheet for easy cleanup.

dec/jan 2018

PHOTO: BLAINE MOATS; FOOD STYLING: KELSEY BULAT; RECIPE: DIANNA NOLIN

Use these easy-to-make candy trees to brighten up a gingerbread house, or to make place settings cheerful (and tasty!).

ÂŠ2016 Pepperidge Farm, Incorporated.

The snow was deep, the hill was steep, The sled was very fast. Brother, sis and mom agree, The day was unsurpassed!

Inspired by the Matson Family of Burlington, VT Share your GoldfishÂŽ Tales! GoldfishSmiles.com

Hoping can’t help a kid struggling with drugs. But together, we can. We partner with parents and families to get help for kids whose drug or alcohol use threatens their lives with addiction. We provide the science-based information parents need to understand substance use and programs to help parents effectively engage with their teens and young adults. Our counselors will listen to parents and provide one-on-one guidance for families struggling with their son or daughter’s use. And we offer support from a network of families that have successfully faced this disease.

We’re here to help. Our services are free. Let’s work together. Call our toll-free helpline, 1-855-DRUGFREE. Or visit us at drugfree.org.

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good 4 you

what you really want to know It’s a crazy world of nutrition (mis)information out there. So we gathered, and answered, five of the most-asked questions about healthy eating on Google, Allrecipes.com, and social media. By Marge Perry

A LOW-CARB DIET IS SUPPOSED TO BE GOOD, BUT HOW LOW SHOULD I GO? IS WILD SALMON BETTER THAN FARMED? Not necessarily. Both have their advantages. Farmed Atlantic salmon generally has more healthy omega-3 fatty acids than wild, but may also contain more of the contaminant PCB, depending where and how the salmon is raised. According to Seafood Watch, an organization that rates fish for both the earth’s and human health, farmed salmon raised in closed tanks and wild Alaskan salmon are “best choices.” If you aren’t sure where your farmed salmon is from, hedge your bets by removing the skin, which is where contaminants tend to accumulate. But don’t do away with salmon skin altogether—that’s also where good omega-3s accumulate.

Listen to proponents of Paleo, Zone, and Atkins diets and you’d think cutting carbs is the magic road to weight loss and great health. The truth is that we need some carbs: If you were to cut them all from your diet, you’d probably feel weak and dizzy. Notice I said cutting all carbs. Just as we now know there are good fats and bad fats, there are good carbs and bad carbs. Processed carbs like white bread, sugar, and rice are very low in important nutrients. Eating too much of these can be a precursor to diabetes because they’re too easily digested and absorbed—which means they can cause big spikes in blood

IS RICE, ALMOND, OR SOY MILK BETTER FOR ME THAN COW’S MILK?

PHOTOS: (SALMON) GETTY. (GRANOLA) SHUTTERSTOCK

The short answer is no (unless you’re allergic to cow’s milk). Many

dec/jan 2018 81

good 4 you

HOW IMPORTANT IS BREAKFAST, REALLY? Let’s start by noting that breakfast-cereal companies, who clearly had an interest in the outcome, funded many of the early studies on eating breakfast. And once a bias developed that it’s better for you, people who care about their health were more likely to eat breakfast. But that doesn’t necessarily mean breakfast makes you healthier.

AMERICA, LET’S DO LUNCH TM

Maurice McGriff, SINCE 1941. This kind of wisdom can only come from doing one thing: living. Now, he and 1 in 6 seniors face the threat of hunger and millions more live in isolation. So pop by, drop off a hot meal and say a warm hello. Volunteer for Meals on Wheels at AmericaLetsDoLunch.org

Don’t get me wrong. I’m not arguing against breakfast. But the argument for having breakfast is not entirely compelling, either. On the pro-breakfast side, most nutritionists agree that if you get overly hungry, you’re more likely to later overeat. They conclude that after fasting all night, you’ll likely need to fill your empty tank. But what if you aren’t hungry? It may not be worth forcing yourself to eat. Let’s get literal about the word “breakfast”—whatever your first meal of the day is, that is when you are breaking your overnight fast. Just because it’s a sandwich at noon doesn’t mean you can’t call it breakfast. Many researchers agree that listening to your body and eating when hungry— not when the clock tells you to—is the healthiest, most natural way to go. Science does not point to the clear superiority of eating or not eating breakfast. Personally, I eat my first meal when I’m hungry, which can vary based on how big and late my dinner was the night before, how much I exercised and slept, and many other factors.

HEALTHY BONUS! Get more great health and wellness content at eatingwell.com/strive. There, you’ll find the tools, resources, and inspiration you need to live your healthiest life.

WHY IS EVERYONE TOUTING PICKLES AND SAUERKRAUT AS HEALTHY? AREN’T THEY REALLY HIGH IN SODIUM? Yes, pickles and sauerkraut—along with many other fermented foods— are very high in sodium. But the process of fermentation, or curing in salt (known as lactic acid fermentation), adds more than just sodium. When sauerkraut, pickles, kimchi, miso, yogurt, kefir, and many other foods ferment, they develop loads of good bacteria called “probiotics.” Probiotics are good-for-your-gut (pro-) live bacteria and yeast (-biotic). Researchers believe that when you don’t have enough good bacteria in your gut (like when a course of antibiotics zaps them), probiotics may help bring them back. Some evidence suggests they may help prevent or treat stomach symptoms including diarrhea, bloating, and weight gain, as well as eczema, hay fever, and even periodontal disease. But researchers at the National Institutes of Health say there is much more work to be done. Meantime, consuming high-probiotic fermented foods is great for you, but be aware that you may need to be more careful about how much other sodium you consume.

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WEâ&#x20AC;&#x2122;D DO ANYTHING FOR KIDS. YET 1 IN 5 CHILDREN IN AMERICA STRUGGLE WITH HUNGER. Help end childhood hunger at FeedingAmerica.org

IRVIN’S TWIST Stacking two cookie doughs makes for an impressive-looking cookie. It also means you don’t have to pick between your two faves! You just need two cookies that bake in about the same time. I used a half batch of two Allrecipes recipes—Big Soft Ginger Cookies and Chef John’s Peanut Butter Cookies—with minor changes (less water and more flour to bulk up the base recipe, for example) and a little water to adhere them.

BRAND-NEW RECIPE! GO ONLINE TO RATE AND REVIEW. hands-on 25 min total 45 min makes 2 dozen submitted by:

eatthelove

armagazine.com/peanut-ginger-double-deckers For Peanut Butter Dough ¼ cup unsalted butter, at room temperature ¼ cup white sugar ¼ cup packed dark brown sugar ¼ cup creamy peanut butter ¼ teaspoon baking powder ¼ teaspoon baking soda ¼ teaspoon kosher salt 1 egg yolk ½ cup plus 2 tablespoons flour For Ginger-Molasses Dough 1 cup white sugar ¾ cup unsalted butter, at room temperature 1 tablespoon ground ginger 1 teaspoon baking soda ¾ teaspoon ground cinnamon ½ teaspoon ground cloves ¼ teaspoon kosher salt 1 egg ¼ cup blackstrap molasses 2½ cups flour 2 tablespoons chopped crystallized ginger ¼ cup turbinado sugar Make Peanut Butter Dough 1. Preheat oven to 350°F. Line a baking sheet with a silicone baking mat or parchment paper. 2. Put butter and both sugars in a bowl. Cream together with a mixer until butter clings to sides of bowl and is

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uniform in color. Mix in peanut butter, baking powder, baking soda, and salt until incorporated. Scrape down sides of bowl, then mix in egg yolk until incorporated. Add flour; mix on low speed until a dough forms. Cover with plastic wrap. Make Ginger-Molasses Dough 3. Put white sugar, butter, ginger, baking soda, cinnamon, cloves, and salt in a bowl. Cream together with a mixer until butter clings to sides of bowl and is uniform in color. Scrape down sides of bowl; mix in egg until incorporated. Mix in molasses, then flour, then crystallized ginger, making sure each ingredient is incorporated, scraping bowl between additions. Assemble and Bake Cookies 4. Roll a walnut-size ball (1½ tablespoons) of ginger-molasses dough in turbinado sugar. Set on prepared baking sheet; flatten slightly with your palm. Brush top with water. Roll a marble-size ball (2 teaspoons) of peanut butter dough, set atop disk, then use a fork to flatten dough and make a crisscross pattern. Repeat with remaining dough. Bake until edges of top cookies start to turn golden brown, 10 to 12 minutes. Cool on sheet 10 minutes. Transfer to a wire rack to cool completely. (Cookies keep up to 3 days in an airtight container at room temperature, or up to 3 months frozen.) PER COOKIE: 214 CAL; 9.6g FAT (5.2g SAT); 2.7g PRO; 30g CARB; 0.7g FIBER; 121mg SODIUM; 15.7g SUGARS

IRVIN’S TWIST These colorful cookies are a new holiday classic! Just make sure to generously flour the surface that you roll the dough out on. That keeps the dough from sticking and breaking as you roll it up.

BRAND-NEW RECIPE! GO ONLINE TO RATE AND REVIEW. hands-on 30 min total 2 hr makes 1½ dozen submitted by:

eatthelove

armagazine.com/cranberry-pistachio-spirals 1¼ cups pistachios 2 tablespoons plus ½ cup white sugar 3 tablespoons butter, melted 1¼ cups sweetened dried cranberries 1 cup unsalted butter, at room temperature 1 cup sifted powdered sugar 1 tablespoon vanilla extract 1 teaspoon baking powder 1 teaspoon kosher salt 1 egg 2½ cups flour 1. Pulse pistachios in a food processor or blender until reduced to powder (some small chunks are OK) but not to paste. Scrape into a bowl with 2 tablespoons white sugar. Drizzle with 3 tablespoons melted butter; stir with a fork until mixture starts to clump. Pulse cranberries in food processor or blender (no need to clean it first) until finely chopped. Stir into pistachio mixture. [From our kitchen: You may be tempted to throw everything into the food processor at once, but you’ll end up with a paste instead of a crumbly mixture.] 2. Put 1 cup butter, the powdered sugar, vanilla, baking powder, salt, and remaining ½ cup white sugar in a bowl. Cream together with a mixer until butter clings to sides of bowl and is uniform in

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color. Mix in egg until incorporated. Add flour; mix on low speed until incorporated. 3. Scrape dough onto a large, generously floured sheet of parchment paper. Dust top of dough with more flour, then press into a rough square. Roll into a 12x15-inch rectangle with a long edge facing you. Sprinkle pistachio-cranberry mixture evenly over dough, leaving a ½-inch border of uncovered dough. Brush top border with water. Tightly roll dough from bottom to top, using parchment to help lift dough, ending with the wet edge and pressing lightly to seal. Slide dough and parchment onto a baking sheet; cover with plastic wrap. Freeze 1 hour, or chill 4 to 8 hours. [From our kitchen: You can chill the log up to 3 days or freeze up to 3 months before slicing and baking.] 4. Preheat oven to 350°F. Line a baking sheet with a silicone baking mat or parchment paper. Slice chilled roll into ½-inch-thick cookies; set on prepared sheet. Bake until edges start to turn golden brown, 13 to 15 minutes. Cool on sheet 10 minutes. Transfer to a wire rack to cool completely. (Cookies keep up to 3 days in an airtight container at room temperature, or up to 3 months frozen.) PER COOKIE: 299 CAL; 16.6g FAT (8.1g SAT); 4g PRO; 35g CARB; 1.7g FIBER; 111mg SODIUM; 19.2g SUGARS

BRAND-NEW RECIPE! GO ONLINE TO RATE AND REVIEW. hands-on 20 min total 50 min makes 3 dozen submitted by:

eatthelove

IRVIN’S TWIST BRAND-NEW RECIPE! GO ONLINE TO RATE AND REVIEW. hands-on 20 min total 50 min makes 3 dozen submitted by:

eatthelove

IRVIN’S TWIST These are especially fun for kids to make— they’ll love squishing the dough balls together to make each marble. Cream cheese gives the cookies richness and chewiness. Just make sure both the butter and cream cheese are at room temperature before you start so that they’ll incorporate fully into the dough. The food coloring is optional. Omit it if you like—or add more if you prefer a more vibrant green.

armagazine.com/chewychocolate-mint-marble-cookies 1¾ cups sugar, plus ½ cup for coating ¾ cup unsalted butter, at room temperature 4 ounces cream cheese, at room temperature 1 teaspoon baking powder 1 teaspoon kosher salt 1 teaspoon peppermint extract 1 teaspoon vanilla extract 1 egg 2½ cups flour 8 drops green liquid food coloring (optional) ⅔ cup unsweetened natural cocoa powder (not Dutch-process) 1. Preheat oven to 350°F. Line a baking sheet with a silicone baking mat or parchment paper. 2. Put 1¾ cups sugar, the butter, cream cheese, baking powder, salt, and extracts in a bowl. Cream together with a mixer until well blended. Mix in egg until incorporated. Add 2 cups of the flour, then mix on low speed until incorporated (dough will be very soft). 3. Divide dough roughly in half and transfer one half to another bowl. Mix food coloring, if using, and remaining ½ cup flour into one half of dough. Mix cocoa powder into other half. Put remaining ½ cup sugar in a small bowl. 4. Pinch off about 1 teaspoon of green dough and roll into a small ball; repeat with remaining green dough. Do the same with chocolate dough. To make each cookie, line up 4 small balls of dough in a row, alternating colors: green, chocolate, green, chocolate. Squish them together and roll lightly into 1 big ball. Roll in sugar; set on prepared baking sheet, about 2 inches apart. 5. Bake until cookie edges start to turn golden brown, 13 to 15 minutes. Cool on baking sheet 10 minutes. Transfer to a wire rack to cool completely. (Cookies keep up to 3 days in an airtight container at room temperature, or up to 3 months frozen.) PER COOKIE: 132 CAL; 5.4g FAT (3.2g SAT); 1.6g PRO; 20.4g CARB; 0.7g FIBER; 58mg SODIUM; 12.8g SUGARS

This is my riff on Allrecipes’ Best Chocolate Chip Cookies. I turned half the dough into a chocolate dough with white chips, then used a technique from my cookbook, Marbled, Swirled, and Layered, to put the two halves together in a crisscross way. I also sprinkled Maldon salt on top, which helps cut the sweetness and adds an extra little crunch.

armagazine.com/chocolate-chip-crisscross-cookies

1 1 1 2 1 ½ 2 2½ 1 ⅔

cup unsalted butter, at room temperature cup white sugar cup packed dark brown sugar teaspoons vanilla extract teaspoon baking soda teaspoon kosher salt eggs cups flour cup semisweet chocolate chips cup unsweetened Dutch-process cocoa [This is a darker cocoa that has been acid-neutralized. If you can’t find it, you can use Hershey’s Special Dark Cocoa.] 1 cup white chocolate chips 1 teaspoon Maldon or other flaky sea salt (optional, but recommended!)

1. Preheat oven to 350°F. Line a baking sheet with a silicone baking mat or parchment paper. 2. Put butter, both sugars, vanilla, baking soda, and salt in a bowl. Cream together with a mixer until butter clings to sides of bowl and is uniform in color. Mix in eggs 1 at a time, waiting until first is incorporated before adding second. 3. Add 2 cups flour; mix on low speed until incorporated. (Dough will be very soft.) Divide dough roughly in half and transfer one half to a separate bowl. Mix remaining ½ cup flour into one half, then stir in semisweet chocolate chips until evenly distributed. Mix cocoa powder into other half, then stir in white chocolate chips until evenly distributed. 4. Roll a tablespoon of each dough into a ball and tap lightly on counter to create a flat bottom (see assembly shots at left). Press flat sides together to form a larger ball, then flatten into a half-dark, half-light disk. Cut disk in half with a knife, cutting perpendicular to dough seam. Flip one half over and then firmly press halves back together. You should have a disk with 4 alternating quarters. Repeat with remaining dough. Transfer to baking sheet, spacing about 2 inches apart. Sprinkle with Maldon salt. 5. Bake until cookie edges start to turn golden brown, 10 to 12 minutes. Cool on sheet 10 minutes. Transfer to a wire rack to cool completely. (Cookies keep up to 3 days in an airtight container at room temperature, or up to 3 months frozen.) PER COOKIE: 181 CAL; 8.6g FAT (5.1g SAT); 2.1g PRO; 25.1g CARB; 0.8g FIBER; 105mg SODIUM; 17g SUGARS

FRESH FROM THE OVEN Impress everyone at the table with delicious, easy-to-make, homemade

Fleischmann’s® Beginner’s Cinnamon Rolls. INGREDIENTS 41/2 [V J\WZ HSS W\YWVZL ÅV\Y 1 /3 cup sugar 2 packets Fleischmann’s® RapidRise Yeast 1 teaspoon salt 11/2 cups water 6 tablespoons butter OR margarine 1 egg FILLING /3 cup sugar 2 teaspoons ground cinnamon 3 tablespoons butter OR margarine, very soft

FROSTING 2 ½ cups powdered sugar 2 tablespoons butter OR margarine, softened 2 to 3 tablespoons milk 1 teaspoon pure vanilla extract DIRECTIONS 1. *VTIPUL J\WZ ÅV\Y Z\NHY KY` `LHZ[ HUK ZHS[ PU H SHYNL mixer bowl and stir until blended. Place water and butter in a microwave-safe bowl. Microwave on HIGH in 15 second increments until very warm but not hot to the touch (120°F to 130°F, butter won’t melt completely). (KK [V ÅV\Y TP_[\YL ^P[O LNN 2. Beat 2 minutes at medium speed of electric mixer, scraping IV^S VJJHZPVUHSS` (KK J\W ÅV\Y" ILH[ TPU\[LZ H[ OPNO speed, scraping bowl occasionally. Stir in just enough YLTHPUPUN ÅV\Y ZV [OH[ [OL KV\NO ^PSS MVYT PU[V H IHSS 3. 2ULHK VU SPNO[S` ÅV\YLK Z\YMHJL \U[PS ZTVV[O HUK elastic and dough springs back when lightly pressed ^P[O ÄUNLYZ HIV\[ [V TPU\[LZ *V]LY ^P[O H [V^LS" let rest for 10 minutes. 4. -VY ÄSSPUN JVTIPUL Z\NHY HUK JPUUHTVU PU H ZTHSS IV^S Set aside.

5. Roll dough into a 15 x 10-inch rectangle using a rolling pin. Spread 3 tablespoons butter over dough, stopping at least 1/2-inch from the edges on the long sides. Sprinkle with cinnamon sugar mixture. Beginning at long end of each rectangle, roll up tightly. Pinch seams to seal. Cut into 12 equal pieces. 6. 7SHJL J\[ ZPKLZ KV^U PU NYLHZLK _ PUJO IHRPUN WHU *V]LY ^P[O [V^LS" let rise in warm place until doubled in size, about 1 hour. 7. Bake in preheated 350ºF oven for 25 to 30 minutes or until rolls are golden brown. Cool on wire rack for at least 20 minutes. 8. Combine all frosting ingredients (start with 2 tablespoons milk and add more if needed) in a large bowl and beat until creamy. Spread over rolls.

FOR MORE DELICIOUS RECIPES VISIT WWW.BREADWORLD.COM

a homemade taste

Beginner’s Cinnamon Rolls Find delicious recipes at www.BreadWorld.com

Fleischmann’s® makes it easy.

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JULIâ&#x20AC;&#x2122;S FOOL-PROOF RIB ROAST RECIPE ON PAGE 110

GRINCH-PROOF SO THIS IS YOUR YEAR TO MAKE HOLIDAY DINNER. BUT YOU’RE FEELING DOUBTS THAT IT’LL BE A WINNER. BUT WAIT! IT’S FAR FROM TIME TO DESPAIR. YOU’VE GOT MORE TO HELP YOU THAN HOPE AND A PRAYER. WE’VE GOT SIMPLE PORK LOIN AND FOOL-PROOF RIB ROAST. AND A CHICKEN SO HAPPY YOU’LL BE GIVEN A TOAST. SO CHOOSE ONE OF THESE ROASTS TO MAKE DINNER A CINCH. WE PROMISE YOU’LL IMPRESS ANY OLD GRINCH.

“I made gravy from the drippings and there was a lemon tartness to it, but that was delicious, too.” – CHRIS RiEGEL

HAPPY ROAST CHICKEN RECIPE ON PAGE 110

“I have diligently struggled to prepare ‘good fish’ to no avail— until now. This recipe made me queen for a day in my house!” – LEAHV

“I didn’t have any lemon pepper, so I used the juice of half a lemon and threw in some green onions I had in the fridge. It turned out great and was really simple.” – MARY FLYNN

DELICIOUS SALMON RECIPE ON PAGE 110

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ROASTED PORK LOIN RECIPE ON PAGE 110

“I’ve always hated pork loin, but I think it’s because no one ever cooked it like this! I substituted basil for rosemary.”

“I added some red potatoes to the pan and they came out great. I used a little extra wine for the sauce and added some diced mushrooms.” – KEVINCOOK

– CHRISTY E.

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SWEDISH CHRISTMAS GLOGG recipe on page 100

FOR THE HOLIDAYS BY NICHOLE AKSAMIT | PHOTOS BLAINE MOATS | FOOD STYLING JILL LUST | PROP STYLING SUE MITCHELL

EVEN IF YOU’RE NOT QUITE SURE HOW TO PRONOUNCE IT, HYGGE (HOO-GA) IS SOMETHING YOU CAN FEEL: a sense of coziness and contentment. The word stems from an old Norwegian term for “well-being,” has ties to the Norse name for “hug,” and signifies everything both imply: warmth, comfort, and the simple joy of connecting. It’s part of the culture in many countries across Scandinavia and a way of life for the Danish, who routinely rank among the happiest people on earth. Wherever you live, it’s a good descriptor for hearty, come-in-from-the-cold winter foods and that warm, fuzzy feeling you get when friends and family come home for the holidays.

Shrimp Chowder 126 REVIEWS hands-on 30 min total 30 min serves 8 (makes 2 quarts)

submitted by:

corwynn darkholme GLUTEN-FREE

“We are on a low-carb diet, so I substituted cooked cauliflower for the potatoes, and it was fabulous! I also added a tablespoon of Old Bay seasoning.”

armagazine.com/shrimp-chowder 2 large potatoes, unpeeled, cut into ¾-inch cubes (3 cups) ¼ cup butter 3 stalks celery, chopped (1 cup), leaves reserved for garnish ⅔ cup finely diced onion 2 (8-ounce) packages cream cheese, diced 2 cups milk 1 pound frozen cooked large shrimp, thawed, drained, and tails removed ¼ cup dry white wine ½ teaspoon salt 6 slices crisp-cooked bacon, crumbled ¼ teaspoon freshly ground black pepper

1. Put potatoes in a saucepan with enough salted water to cover. Bring to a boil over medium-high heat and cook, covered, until tender, about 10 minutes. Drain. (You can cook and drain the potatoes and chill them, covered, up to 3 days ahead.) 2. Meanwhile, melt butter in a 5-quart pot over medium-high heat. Add celery and onion; cook, stirring frequently, until softened. Reduce heat to mediumlow. Add cream cheese and milk; cook, stirring, until cream cheese is completely melted and smooth. 3. Stir in potatoes, shrimp, wine, and salt. Cook over medium-low heat, stirring occasionally, until heated through. Serve topped with bacon, pepper, and celery leaves. PER 1-CUP SERVING: 427 CAL; 29.6g FAT (17g SAT); 22.5g PRO; 18g CARB; 1.1g FIBER; 568mg SODIUM; 6.2g SUGARS

– SIDES FAMILY

“I have heard numerous times that it’s tough to master a good chowder. But I found this recipe to be very flavorful, very colorful, and very easy to make.” – SZA SZA

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HALLMARKS OF HYGGE

SOFT, WARM, INDIRECT LIGHTING Light the fireplace or a few tea-light candles. Turn on the twinkle lights or some funky lamps. NATURAL, TEXTURAL ELEMENTS Think wool slippers on wood floors, pine boughs on the mantel, and a window looking out at the snow. SWEET, NATURAL AROMAS Catch a whiff of cinnamon, vanilla, fresh juniper, or woodsmoke, and snuggle into a cozier frame of mind. SIMPLE, HANDMADE TREATS Take comfort in comfort foods and little indulgences: cinnamon rolls, chocolate candies, good coffee. LAYERS OF COMFORT Pull on a sweater or a scarf with your jammies. Drape the sofa with a blanket that your aunt crocheted for you. TOGETHERNESS Share time and small pleasures with others: coffee with a colleague, drinks with friends, chowder for two by the fire.

“This is the best mac and cheese I have made in a long time. I used less cayenne and subbed ½ teaspoon dry mustard for the Dijon. We loved that it was baked but still creamy!” – ABAPPLEZ

“Cool the pasta before adding sauce and baking. That keeps the pasta from absorbing too much sauce and drying out in the oven.” – GOBOMEL

Chef John’s Macaroni and Cheese 794 REVIEWS hands-on 25 min total 40 min serves 8

submitted by:

chef john

VEGETARIAN

armagazine.com/chef-johns-macaroni-and-cheese 1 pound elbow macaroni ¼ cup butter, plus 1 tablespoon melted butter ¼ cup flour ¼ teaspoon cayenne pepper ¼ teaspoon dried thyme ⅛ teaspoon white pepper 3 cups milk 1 teaspoon salt 1 pinch nutmeg ¼ teaspoon Worcestershire sauce 3 cups shredded sharp cheddar cheese 1 teaspoon Dijon mustard ½ cup panko bread crumbs 1 teaspoon chopped fresh thyme (optional)

1. Preheat oven to 400°F. 2. Cook macaroni according to package directions until al dente. Drain. 3. Meanwhile, melt ¼ cup butter in a large saucepan over medium heat. When butter foams and bubbles, stir in flour; cook until pale yellow, about 2 minutes. Stir in cayenne, thyme, and white pepper; cook 1 minute. Whisk in 1 cup milk until smooth and slightly thickened. Whisk in remaining milk and bring to a simmer. Reduce heat to medium-low. Add salt, nutmeg, and Worcestershire; cook, whisking often, until thickened, about 8 minutes. Turn off heat. Add 2¼ cups cheese and

the mustard; stir until melted and combined. 4. Pour cheese sauce over macaroni and stir to thoroughly combine. Divide among eight 2-cup mini casserole dishes or pour into one 3-quart casserole dish. Mix panko and 1 tablespoon melted butter in a small bowl; sprinkle over macaroni. Sprinkle with remaining ¾ cup cheese. 5. Bake until panko and cheese are golden brown and cheese sauce is bubbling, 15 to 20 minutes. Sprinkle with fresh thyme (if using). PER 1⅓-CUP SERVING: 522 CAL; 24.7g FAT (15.4g SAT); 20.2g PRO; 54g CARB; 2g FIBER; 682mg SODIUM; 6.3g SUGARS

“Amazing. My husband loved it. We paired it with Brussels sprouts sautéed with bacon and red onion.” – SERENABLOOM

“Believe all the rave reviews. It really IS that good! I roasted mine longer because many guests like beef more well done. Even then, I could still cut it with a fork.” – TERI MCALISTER

Beef Tenderloin with Roasted Shallots 938 REVIEWS hands-on 30 min total 1 hr, 35 min serves 6

submitted by:

christine l.

armagazine.com/beef-tenderloin-with-roasted-shallots

¾ pound shallots, halved lengthwise (8 bulbs, 2¼ cups) 1 tablespoon olive oil ½ teaspoon salt ½ teaspoon black pepper 3 cups reduced-sodium beef broth ¾ cup port wine 1½ teaspoons tomato paste 1 (2¾-pound) beef tenderloin roast, trimmed [From our kitchen: If tenderloin is too rich for your blood (or your wallet), you can use a less expensive sirloin tip roast.] 1 teaspoon dried thyme 3 slices bacon, diced 1 tablespoon flour 3 tablespoons butter, at room temperature 4 sprigs watercress (optional)

1. Preheat oven to 375°F. Toss shallots with oil to coat in a 9-inch pie plate. Sprinkle with a pinch each of salt and pepper. Roast, stirring occasionally, until deep brown and very tender, 30 to 35 minutes. Remove from oven. (You can roast the shallots and chill, covered, up to 2 days ahead.) Increase temperature to 425°F. 2. Meanwhile, bring beef broth and port to a boil in a large saucepan over medium-high heat; simmer until reduced by half (you will have about 1¾ cups), 25 to 30 minutes. Whisk in tomato paste. 3. Pat beef dry; sprinkle with thyme and remaining salt and pepper. Cook bacon in a large skillet over mediumhigh heat until golden brown. Transfer to a paper-towel-lined plate to drain. Add beef to skillet; cook 7 minutes, turning to brown on all sides.

4. Transfer roast to a rack in a roasting pan. Roast until meat thermometer inserted into center registers 135°F for medium-rare, about 35 minutes. Transfer to platter; tent with foil. 5. Pour broth mixture into roasting pan, stirring to scrape up browned bits. Return to saucepan and bring to a simmer. Mix together flour and 1½ tablespoons butter in a small bowl to form a smooth paste; whisk into broth mixture. Simmer until thickened, about 10 minutes. Whisk in remaining 1½ tablespoons butter. Stir in roasted shallots and bacon. 6. Cut beef into ½-inch-thick slices. Spoon sauce over top and garnish with watercress (if using). PER 5-OUNCE SERVING: 461 CAL; 20.9g FAT (9g SAT); 46g PRO; 16g CARB; 2.1g FIBER; 657mg SODIUM; 5.1g SUGARS

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Apple Butter Spice Cake 117 REVIEWS hands-on 15 min total 1 hr, 50 min serves 12 TIP

get every last crumb Use PAM Baking spray, made with real flour, to coat every corner of your pan, so baked goods turn out (and come out!) perfectly every time.

“Outstanding coffee cake for a brunch. I added ½ cup cinnamon chips and a chopped Gala apple. Excellent!”

submitted by:

shirley

HUNGRY FOR MORE?

– BRYNN HANSON

Check out the hygge reading list on page 22

armagazine.com/apple-butter-spice-cake For Topping 1 cup packed brown sugar ½ cup chopped pecans 1 teaspoon cinnamon ½ teaspoon nutmeg For Cake 2 cups flour 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon salt 1 cup sugar ½ cup butter, at room temperature 2 eggs, at room temperature ¾ cup apple butter ½ cup whole-bran cereal or wheat germ 1 teaspoon vanilla extract 1 cup sour cream 1. Preheat oven to 350°F. Grease a 9x13-inch pan, or coat it with baking spray. Make Topping 2. Mix together brown sugar, pecans, cinnamon, and nutmeg in a small bowl. Make Cake 3. Whisk together flour, baking powder, baking soda, and salt in a bowl. Beat sugar and butter together in a large bowl with a mixer until light and fluffy. Beat in eggs 1 at a time. Mix in apple butter, cereal, and vanilla. Add flour mixture alternately with sour cream, stirring well after each addition. 4. Pour half of batter into prepared pan; sprinkle with half of topping. Repeat with remaining batter and topping. 5. Bake until a toothpick inserted in center comes out clean, 35 to 40 minutes. Cool in pan about 1 hour; serve slightly warm. PER 3X4-INCH SLICE: 443 CAL; 15.7g FAT (7.2g SAT); 5.7g PRO; 72g CARB; 2.6g FIBER; 332mg SODIUM; 49g SUGARS

photo on page 96

Swedish Christmas Glogg armagazine.com/swedish-christmas-glogg Bring 2 (750-milliliter) bottles fruity red wine, 1 (750-milliliter) bottle port, 3 (3-inch) cinnamon sticks, 14 whole cloves, the zest (in strips) from 1 orange, ¾ cup sugar, ¾ cup rum, and ¼ cup brandy to a gentle simmer in a 5-quart pot over medium-low heat, stirring, until sugar is dissolved and mixture is steaming but not boiling. Taste and add more sugar if desired. Cover and keep warm over very low heat. Mix together 1 cup raisins and 1 cup slivered almonds in a bowl. Ladle glogg into coffee cups or small glass mugs. Garnish each with a spoonful of raisin mixture. Serves 12. PER SCANT CUP: 384 CAL; 4.5g FAT (0g SAT); 2.5g PRO; 36g CARB; 1.6g FIBER; 9.2mg SODIUM; 20.9g SUGARS

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IF YOU CAN SLIDE 10 BOXES OF ORNAMENTS OUT OF THE ATTIC

When you need a perfect non-stick, you need PAM Baking Spray made with real ﬂour.

Danish Cinnamon Snails 34 REVIEWS

armagazine.com/danish-cinnamon-snails

hands-on 25 min total 1 hr, 25 min makes 14 rolls

For Dough 1 cup warm (110°F) milk 2 packages active dry yeast 6½ tablespoons butter, at room temperature 2 eggs 3½ to 4 cups flour 2 tablespoons sugar ½ teaspoon ground cardamom ¼ teaspoon salt For Filling ⅔ cup butter, at room temperature ½ cup sugar 2 tablespoons cinnamon For Icing 1 cup powdered sugar 4 teaspoons milk ½ teaspoon vanilla extract

submitted by:

malene_2

Make Dough 1. Stir together milk and yeast in a large bowl until yeast dissolves. Mix in butter, eggs, 3½ cups flour, the sugar, cardamom, and salt with a wooden spoon. If dough is very sticky, mix in up to ½ cup more flour. Cover with plastic wrap and let rise 30 minutes. Make Filling 2. Mix together butter, sugar, and cinnamon in a bowl until well combined. Assemble and Bake Rolls 3. Transfer dough to a floured surface; knead until smooth, about 3 minutes.

Divide in half; roll each half into an 8x10-inch rectangle that’s no more than ½ inch thick. Spread each rectangle with half of filling. 4. Stack 1 rectangle over the other, with the filling sides up. Starting with a long edge, roll up dough to form a long log. [From our kitchen: You can wrap the log in plastic and chill up to 4 hours at this point.] 5. Cut crosswise into 1-inch-thick slices. [From our kitchen: Use a sharp serrated knife to make quick slices without squishing out the filling.] Arrange rolls 3 inches apart on 2 parchmentpaper-lined baking sheets, setting uneven end pieces cut sides up. Let rise 20 minutes. Preheat oven to 425°F. 6. Bake rolls until golden brown, 10 to 12 minutes. Make Icing 7. Stir together powdered sugar, milk, and vanilla in a small bowl. Drizzle over warm rolls. PER ROLL: 336 CAL; 15.9g FAT (9.6g SAT); 5.4g PRO; 44g CARB; 1.7g FIBER; 174mg SODIUM; 18.5g SUGARS

“Don’t shy away from cardamom. It tastes peppery, earthy, and slightly citrusy. That ½ teaspoon makes these pop!” – SAMCLARK

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CHEDDAR-THYME FLAKY BISCUITS

armagazine.com/ cheddar-thyme-flaky-biscuits 2 3 4 ½ ¼ ½ ¾

cups flour tablespoons sugar teaspoons baking powder teaspoon cream of tartar teaspoon salt cup cold butter, cubed cup milk, plus 2 tablespoons more (optional) for brushing ½ cup shredded sharp cheddar cheese, plus more for garnish [From our kitchen: We tried these with regular cheddar, too; sharp was our favorite.] 1 tablespoon chopped fresh thyme, plus more for garnish

1. Preheat oven to 425°F. Stir together flour, sugar, baking powder, cream of tartar, and salt in a bowl. Cut butter into flour mixture with a pastry blender or fork until pea size. Make a well in center of mixture. Add ¾ cup milk to well, along with cheese and thyme, then gently stir until a soft dough forms. 2. Turn dough out onto a floured surface; gently pat to ½ inch thickness. Cut with a 2-inch biscuit cutter or glass, pressing straight down. Press scraps together once, patting to ½ inch thickness, and cut additional biscuits. Transfer to baking sheet. Brush tops with 2 tablespoons milk (if using) and sprinkle with additional cheese and thyme. 3. Bake until bottoms of biscuits are golden brown, 10 to 12 minutes. (Biscuits can keep, cooled and stored in an airtight container, up to 1 day at room temperature or frozen up to 3 months.) PER BISCUIT: 140 CAL; 7.5g FAT (4.7g SAT); 2.9g PRO; 15.5g CARB; 0.4g FIBER; 233mg SODIUM; 3.1g SUGARS

89 REVIEWS HANDS-ON 15 min TOTAL 25 min MAKES 16 SUBMITTED BY laura902

BACON + AVOCADO + RED PEPPER FLAKES

BRIE + CARAMELIZED ONION + FRESH THYME

MIT A KSA HOLE S IC N A Y O B M T AINE OS B L U ST L L IL PHOT GJ L STYLIN CHEL FOOD UE MIT S G IN L Y T ROP S

. a sy o n e e t o u t yo u r e y l e m rinks, s a s u p re d e f b o o r s e l h a n c h c a n t s , s t i r u p a p i t c a r e a f ew u r b y a biscui e holid s . H e re e e m v o l m e l ov e . s e o e s w s w s m e o k e b a h t b An a m p o Just e s t s h e l c u i t- to p p i n g c u g t e l gs, and cipes, plus bis n i p p o t f avo r i t e i e d - a n d - t r u e re tr P

SPACE â&#x20AC;&#x2122;EM OUT FOR CRISP SIDES, SPACE BISCUITS AT LEAST 1 INCH APART ON BAKING SHEET. IF YOU PREFER SOFT SIDES, BAKE BISCUITS WITH THEIR SIDES NEARLY TOUCHING.

PROVOLONE + PROSCIUTTO + SUN-DRIED TOMATO + FRESH ROSEMARY

dec/jan 2018 105

COUNTRY SAUSAGE GRAVY armagazine.com/country-sausage-gravy 12 ounces fresh pork sausage [From our kitchen: Use your favorite mild breakfast sausage here—or substitute plain ground pork and add salt and pepper to taste at the end.] 1 cup finely chopped onion 1 green bell pepper, finely chopped 2 tablespoons minced garlic 1 teaspoon crushed red pepper ¼ cup butter, cut into slices ¼ cup flour 1 teaspoon minced fresh sage 1 teaspoon minced fresh thyme 2 cups milk ¼ cup minced fresh Italian parsley 1. Cook sausage, onion, bell pepper, garlic, and crushed red pepper in a large skillet over medium heat until vegetables soften and pork is lightly browned, 10 to 15 minutes. Pour off grease.

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2. Add butter to skillet; cook, stirring, over medium heat until melted. Sprinkle with flour. Cook, stirring gently, 1 minute. Stir in sage and thyme. Add milk, ½ cup at a time, stirring until slightly thickened before each addition. Simmer gently, stirring constantly, until thickened and bubbly. Add parsley just before serving. (Gravy keeps up to 1 day, covered and chilled. Reheat in a skillet over low heat until bubbling.) PER ½-CUP SERVING: 221 CAL; 15.4 FAT (7.3g SAT); 9.5g PRO; 10g CARB; 0.9g FIBER; 310mg SODIUM; 4.8g SUGARS

143 REVIEWS HANDS-ON 40 min TOTAL 40 min SERVES 8 (makes 4 cups) SUBMITTED BY maltbuster75

SEE THIS RECIPE IN MOTION! Watch Chef John make these at armagazine.com/ buttermilk-biscuits-video

CHEF JOHN’S BUTTERMILK BISCUITS armagazine.com/chef-johnsbuttermilk-biscuits 4 4 2 ½ ¾

cups flour teaspoons baking powder teaspoons salt teaspoon baking soda cup plus 2 tablespoons unsalted butter, cut into thin slices and frozen 1½ cups cold buttermilk, plus 2 tablespoons for brushing

WILD RIVER BLOODY MARYS

armagazine.com/wild-river-bloody-marys Stir together 1 (46-ounce) bottle tomato-vegetable juice (such as V8), ¼ cup fresh lemon juice, 3 tablespoons Worcestershire sauce, 1½ teaspoons black pepper, 1½ teaspoons hot pepper sauce (such as Tabasco), and ½ teaspoon crushed celery seeds in a large pitcher. Chill, covered, at least 2 hours or up to 1 week. Stir 2 cups vodka into juice mixture (or for individual cocktails, shake 2 ounces vodka with ice and 6 ounces juice mixture). Pour into glasses over ice and garnish each with a celery stalk. Serves 8. PER 1-CUP SERVING: 182 CAL; 0.2g FAT (0g SAT); 1.9g PRO; 11g CARB; 2.5g FIBER; 449mg SODIUM; 7.4g SUGARS

RIM ’EM RIGHT BEFORE FILLING EACH GLASS, MOISTEN THE RIM WITH A FRESH LEMON WEDGE, THEN DIP THE RIM IN A MIXTURE OF COARSE SALT, CRACKED PEPPER, AND PAPRIKA.

1. Preheat oven to 425°F. Line a baking sheet with a silicone mat or parchment paper, if desired. 2. Whisk together flour, baking powder, salt, and baking soda in a very large bowl. Cut butter into flour mixture with a pastry blender or fork until mixture resembles coarse crumbs. Make a well in center of mixture. Pour in 1½ cups buttermilk; stir until just combined. 3. Turn dough out onto a floured surface and gently pat it into a rectangle. Fold in thirds. Rotate dough 90 degrees, gather any crumbs, and press back into a rectangle. Repeat twice. 4. Roll dough to ¾ inch thickness. Cut with a 3-inch biscuit cutter or glass, pressing straight down. Press scraps together once, patting to ¾ inch thickness, and cut additional biscuits. Transfer to prepared baking sheet. Press an indentation into top of each biscuit with your thumb to help them rise evenly. 5. Brush tops with 2 tablespoons buttermilk. Bake until browned, 15 to 20 minutes. (Biscuits can keep, cooled and stored in an airtight container, up to 1 day at room temperature or frozen up to 3 months.) PER BISCUIT: 380 CAL; 19g FAT (11.5g SAT); 7.4g PRO; 45g CARB; 1.5g FIBER; 891mg SODIUM; 2.3g SUGARS Gluten-Free Variation: Substitute 4 cups Gluten-Free Flour Mix (below) for the flour. Add ¼ cup sugar along with other dry ingredients. Chill shaped biscuits 10 minutes in fridge or 5 minutes in freezer before baking. [From our kitchen: These gluten-free biscuits look and taste just as good as those with regular flour—honest!] Gluten-Free Flour Mix: Whisk together 1½ cups white rice flour, 1½ cups potato starch, 1 cup sorghum flour, and 2 teaspoons xanthan gum in a bowl. Makes 4 cups.

606 REVIEWS HANDS-ON 15 min TOTAL 30 min MAKES 9 jumbo biscuits SUBMITTED BY chef john

PINEAPPLE SUNRISE MIMOSAS

armagazine.com/pineapple-sunrise-mimosas Stir together 4½ cups pineapple juice, 1⅛ cups orange juice, and ⅓ cup lime juice in a large pitcher or punch bowl. Add fruit slices from ¼ pineapple, ½ blood orange, and ½ lime. Chill, covered, 2 to 24 hours. To serve, pour ½ cup juice mixture into each glass or champagne flute. Add ¼ cup prosecco (you’ll need one 750-milliliter bottle for the entire batch). Slowly drizzle in 1 teaspoon Campari (you’ll need ¼ cup for the entire batch). Garnish with a fresh pineapple or orange slice, if desired. [From our kitchen: For a virgin version, substitute club soda or citrus-flavored sparkling water for the prosecco, and use grenadine instead of Campari.] Serves 12. PER ¾-CUP SERVING: 141 CAL; 0.2g FAT (0g SAT); 0.7g PRO; 23.9g CARB; 0.7g FIBER; 7mg SODIUM; 17g SUGARS

FRESH BERRIES + WHIPPED CREAM + CINNAMON & SUGAR

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SEE THIS RECIPE IN MOTION! Watch Chef John make these at armagazine.com/ sweet-cream-biscuits-video

SWEET CREAM BISCUITS

armagazine.com/sweet-cream-biscuits ALMOND BUTTER + RASPBERRY PRESERVES

[From our kitchen: We added sugar to boost the sweetness. Instead of rolling and folding and cutting the dough, we followed the advice of some reviewers and simply dropped the dough onto the baking sheet for drop-style biscuits.] 2 cups self-rising flour [From our kitchen: You can make your own self-rising flour by sifting together 2 cups flour with 1 tablespoon baking powder and 1 teaspoon salt.] 1 tablespoon white sugar 1½ cups whipping cream 2 tablespoons butter, melted 1 tablespoon coarse sugar (white or turbinado)

WARM ’EM UP TO REFRESH LEFTOVER BISCUITS, WRAP INDIVIDUALLY IN FOIL AND BAKE FIVE MINUTES IN A 425°F OVEN.

HERB BUTTER + HONEY + FRESH THYME

1. Position rack in center of oven; preheat oven to 500°F. Line a baking sheet with foil. 2. Whisk together flour and white sugar in a bowl. Add cream; stir until almost all flour is incorporated and a sticky dough forms. 3. Drop dough in 12 (scant ¼-cup) portions onto prepared baking sheet. Brush tops generously with melted butter. Sprinkle with coarse sugar. Bake until golden brown, 10 to 12 minutes. (Biscuits can keep, cooled and stored in an airtight container, up to 1 day at room temperature or frozen up to 3 months.) PER BISCUIT: 202 CAL; 12.9g FAT (8.2g SAT); 2.9g PRO; 18.6g CARB; 0.6g FIBER; 272mg SODIUM; 3.2g SUGARS

44 REVIEWS HANDS-ON 10 min TOTAL 20 min MAKES 1 dozen SUBMITTED BY chef john

CONTINUED FROM PAGE 95

JULI’S FOOL-PROOF RIB ROAST armagazine.com/julis-fool-proof-rib-roast

BRAND-NEW RECIPE!

GO ONLINE TO RATE AND REVIEW. HANDS-ON 15 min TOTAL 2 hr, 45 min SERVES 10 SUBMITTED BY betty soup

168 REVIEWS HANDS-ON 15 min TOTAL 2 hr SERVES 6 SUBMITTED BY chocolate

For Roast 1 (5-pound) standing beef rib roast, trimmed of fat 2½ teaspoons kosher salt 1 teaspoon garlic powder 1 teaspoon black pepper ½ teaspoon dried thyme ½ teaspoon fennel seeds, crushed 2 pounds new potatoes, halved 1 onion, cut into thin wedges For Dipping Sauce 1 (8-ounce) carton sour cream 3 tablespoons horseradish 1 tablespoon snipped fresh chives Prepare Roast 1. Let beef stand at room temperature 1 hour. 2. Preheat oven to 350°F. 3. Stir together 2 teaspoons salt, the garlic powder, pepper, thyme, and fennel seeds in a small bowl. Put beef, rib side down, on a rack set in a roasting pan. Rub beef with spice mixture. 4. Roast until an instant-read thermometer inserted into thickest part registers at least 135°F for medium-rare, 1¾ to 2¼ hours, or 150°F for medium, 2¼ to 2¾ hours. Transfer beef to a cutting board; let stand, covered with foil, about 15 minutes (do not drain pan). 5. Meanwhile, boil potatoes and onion in a pot of salted water 10 minutes. Drain, then sprinkle with remaining ½ teaspoon salt. 6. Remove rack from roasting pan, add vegetables, and toss to coat with drippings. Return pan to oven and roast until vegetables are browned and tender, 30 to 40 minutes. Make Dipping Sauce 7. Stir together sour cream, horseradish, and chives in a bowl. PER SERVING (5 OUNCES BEEF AND ½ CUP POTATOES): 514 CAL; 24g FAT (10.1g SAT); 52g PRO; 20g CARB; 1.8g FIBER; 442mg SODIUM; 2.4g SUGARS

302 REVIEWS HANDS-ON 15 min TOTAL 4 hr, 25 min SERVES 8 SUBMITTED BY campagnes

HAPPY ROAST CHICKEN

armagazine.com/happy-roast-chicken

½ 1 6 1 2 3 ¼ ¼

859 REVIEWS HANDS-ON 15 min TOTAL 1 hr, 45 min SERVES 8 SUBMITTED BY kathleen burton

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cup dry white wine lemon, cut in half large cloves garlic (4- to 4½-pound) whole chicken teaspoons cold butter, cut up tablespoons Dijon mustard teaspoon salt teaspoon black pepper Fresh sage leaves, for garnish

1. Preheat oven to 425°F. Pour wine into a 10-inch cast-iron skillet and set aside. 2. Insert lemon halves and garlic into chicken cavity; tie legs together with kitchen string. Slide butter under skin of breasts. Brush chicken all over with mustard, then sprinkle with salt and pepper. Transfer to prepared skillet. 3. Roast 15 minutes, then reduce heat to 350°F and continue roasting until an

instant-read thermometer inserted into thickest part of thigh registers 170°F, 1¼ to 1½ hours. Remove from oven, cover with a doubled sheet of foil, and let rest 15 minutes. Garnish with sage leaves. PER 9-OUNCE SERVING: 295 CAL; 7.5g FAT (2.3g SAT); 48g PRO; 3.3g CARB; 0.9g FIBER; 347mg SODIUM; 0.5g SUGARS

DELICIOUS SALMON

armagazine.com/delicious-salmon

⅓ ¼ ¼ 2 2 2

cup low-sodium soy sauce cup olive oil cup packed brown sugar cloves garlic, minced teaspoons lemon pepper pounds skin-on salmon fillet(s)

1. Stir together soy sauce, oil, brown sugar, garlic, and lemon pepper in a small bowl. Put mixture and salmon in a large zip-top plastic bag, seal, and turn to coat. Chill at least 4 hours or up to overnight. 2. Preheat broiler. Transfer salmon, skin side down, to a roasting pan; discard marinade. Broil salmon about 6 inches from heat source until lightly browned and flakes easily with a fork, 4 to 6 minutes per ½-inch thickness. Remove from oven and let rest 5 minutes. PER 3½-OUNCE SERVING: 319 CAL; 21.9g FAT (4.4g SAT); 24.3g PRO; 5.3g CARB; 0.1g FIBER; 576mg SODIUM; 4.4g SUGARS

ROASTED PORK LOIN

armagazine.com/roasted-pork-loin 6 1½ ¼ ¼ 1

cloves garlic, minced (2 tablespoons) tablespoons chopped fresh rosemary teaspoon salt teaspoon black pepper (2- to 2½-pound) boneless pork loin roast, trimmed of fat [From our kitchen: Many prepackaged pork loins are packed in brine. If you can’t find an unbrined one, skip the ¼ teaspoon salt above.] ¼ cup olive oil ½ cup dry white wine

1. Preheat oven to 350°F. 2. Stir together garlic, rosemary, salt, and pepper in a small bowl. Brush pork with oil, then rub all over with garlic mixture. Put pork on a rack set in a roasting pan. 3. Roast pork until an instant-read thermometer inserted into thickest part registers 145°F, 1 to 1½ hours. Transfer pork to a platter. Move roasting pan to stovetop and skim off fat. Add wine; bring to a simmer over medium heat, stirring to loosen browned bits, until reduced slightly, about 2 minutes. Serve pan juices with pork. PER 3½-OUNCE SERVING: 207 CAL; 12.1g FAT (2.8g SAT); 19.5g PRO; 1.2g CARB; 0.1g FIBER; 105mg SODIUM; 0g SUGARS

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There’s something irresistibly indulgent about eggnog, and it’s even better when it has a little kick.

hands-on 20 min total 5 hr, 20 min serves 16

submitted by:

nataliesmom

“I used half-andhalf instead of light cream, and made it the night before to let the flavors set. Everyone at my holiday party was ecstatic about it!” – NIKKI FILIPPONE

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“If your eggs curdle, put the mixture in a bowl, set it over a large bowl of ice water, and beat with an electric mixer.” – CHLOE17

amazingly-good-eggnog 4 5 2½ 1 12 1½ 4 2

cups milk whole cloves teaspoons vanilla extract teaspoon cinnamon egg yolks cups sugar cups light cream cups light or spiced rum, or to taste ½ teaspoon nutmeg, plus more for garnish

1. Stir together milk, cloves, ½ teaspoon vanilla, and the cinnamon in a large saucepan. Heat on low 5 minutes, then slowly bring to a boil over medium heat. 2. Whisk together egg yolks and sugar in a large bowl until fluffy. Slowly whisk milk mixture into egg mixture. Return mixture to saucepan. Cook over medium heat, stirring constantly, until thick, about 3 minutes. (Do not allow mixture to boil.) Strain to remove cloves, then let cool 1 hour. 3. Stir in cream, rum, ½ teaspoon nutmeg, and remaining 2 teaspoons vanilla. Chill, covered, 4 to 8 hours. Sprinkle with additional nutmeg before serving. (Eggnog can be made up to 1 day ahead and chilled, covered.) PER ¾-CUP SERVING: 293 CAL; 11.7g FAT (6.6g SAT); 5.8g PRO; 25.4g CARB; 0.1g FIBER; 70mg SODIUM; 24.6g SUGARS

PHOTOS: BLAINE MOATS; FOOD STYLING: JILL LUST; PROP STYLING: SUE MITCHELL

735 REVIEWS

Amazingly Good Eggnog armagazine.com/

Allrecipes (ISSN: 2328-0263) December/January 2018, Volume 5, Number 2. Allrecipes is published bi-monthly, in February/March, April/May, June/July, August/September, October/November, and December/January, by Meredith Corporation, 1716 Locust Street, Des Moines, IA 50309-3023. Back-issue copies available. SUBSCRIPTION PRICES: U.S. and its possessions, 1 yr. $24.00; Canada, 1 yr. $36.00. Periodicals postage paid at Des Moines, IA, and at additional mailing offices. POSTMASTER: Send all UAA to CFS (see DMM 507.1.5.2); NON-POSTAL AND MILITARY FACILITIES: Send address changes to Allrecipes, P.O. BOX 37508, BOONE, IA 50037-0508. Canada: Mailed under Publications Mail Sales Product Agreement No. 40069223. Canadian BN 12348 2887 RT. Return undeliverable Canadian addresses to Allrecipes, P.O. Box 882, STN Main, Markham, Ontario L3P9Z9. © Copyright 2017 Meredith Corporation. All rights reserved. Printed in U.S.A.

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BUSH’S® Black Bean Quesadilla Ingredients: 2 15oz. cans BUSH’S® Seasoned Black Beans, drained 1 cup salsa 2 cups shredded Colby & Monterey Jack cheese 8 8-inch ﬂour tortillas 1/3 cup sour cream Pinch of chopped cilantro Directions: Mash one can of beans. Mix in remaining can of beans, salsa and cilantro. Spread mixture evenly on 4 tortillas; top with cheese. Cover with remaining tortillas. Heat skillet & cook quesadillas 2 minutes per side. Cut into wedges & serve with salsa & sour cream on the side.

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