Homefront | May 2017

HOMEFRONT A Fort Hood Herald publication | May 31, 2017

Carry the Load stops at Fort Hood P8 | Group awards scholarships P10

| Homefront

Wednesday, May 31, 2017

[ Inside this issue ]

Financial Fitness: 5 steps to build your credit

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Financial Fitness: 7 signs you’re walking a financial tightrope

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Financial Fitness: Top four tips for 529 withdrawals

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On the Homefront: Carry the Load stops at Fort Hood

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On the Homefront: Fort Hood group awards scholarships

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What’s Happening: Upcoming area events

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What to Watch: Well-aimed ‘War Machine’ hits mark

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Dining In: Cod with ginger beer and bok choy

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Dining In: Asparagus shines in this lasagna

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Dining In: Curried Singapore noodles

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Vol. 10, Issue 5 | May 31, 2017 Homefront is a Fort Hood Herald publication.

Editor: Jason Douglas | jdouglas@kdhnews.com | 254-501-7553 On the cover: Carry The Load participants walk to the 1st Cavalry Division’s Horse Detachment grounds led by Xavier Minton, 7, and his brother, Cooper, on May 26. | Photo by Gabe Wolf Find more news at forthoodherald.com.

Wednesday, May 31, 2017

[ Financial Fitness ]

Five steps to build your credit

By Michael Brough Courtesy of USAA

Whether you’re new to credit or need to build credit, here are steps to help put you on a firm foundation: 1. First, look for opportunities to establish credit. Secured credit cards are a good step, since you put down a deposit, which then equals your credit limit. Retail store credit cards may offer easier approval than bank cards but tend to have higher interest rates, so watch out for them.

Also, a family member with good credit could add you as an authorized user on a credit card. As long as your bank reports authorized users, then that could help improve your credit.

However, any negative use by the primary card holder could negatively impact an authorized user. Federal student loans can build credit for new users, too, since they don’t usually check your credit when awarded but do report repayment to credit bureaus.

2. Understand the factors in your credit score. Your history of making payments on time is the most important ingredient, so avoid late payments. Other things that affect your credit score include: • Amounts owed: Keep this in check and in scale with the amount of available credit.

• Length of credit history • Mix of credit, including credit

cards, as well as home, auto or other loans • Amount of new credit: A flood of requests in your name raises a red flag for lenders and can negatively affect your credit score.

3. Make a spending plan and follow it. Budgeting your money helps you prevent using more credit than you can afford to repay.

4. Review a copy of your credit report at least once a year. Many services, including USAA’s CreditCheck® by Experian®, offer this for free and provide your credit score, too. Fix discrepancies quickly by filing a dispute with the credit agency or, in the case of fraud, lodging a complaint with the Federal Trade Commission.

5. Avoid common mistakes such as: • Paying late. It will hurt your credit score and likely earn you a late fee.

• Only paying the minimum. You’ll be buried under mounting interest.

• Maxing out your card. Using all of your available credit lowers your credit score.

• Co-signing a loan for someone.

You’re liable if they don’t pay.

• Opening lots of credit lines at once. A flood of applications is a red flag for creditors.

• Closing credit accounts. It could negatively impact your credit score, especially if you do not pay off balances in full each month, as this will lower the amount of available credit you have versus what you owe.

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[ Financial Fitness ]

Wednesday, May 31, 2017

Seven signs you’re walking a financial tightrope

By J.J. Montanaro Courtesy of USAA

Living paycheck to paycheck is stressful.

The concept brings to mind a tightrope walker wobbling on the high wire. Unfortunately, it’s a reality for many Americans. A USAA study last year revealed a third of our members are walking that tightrope. If this is you, we can help.

Whether you’re making $30,000 or $300,000, it’s easy to fall into the trap of living paycheck to paycheck. And the scary thing is you may not even realize it.

Here are seven signs that you’re teetering on a financial tightrope and how to get back on solid ground: 1. You’ve got no cushion. Forget having that ideal three to six months’

worth of expenses in a savings account. You don’t even have a few hundred dollars to spare for an

emergency. That means, if you suddenly needed new tires for your car, you’d have to charge it to a credit card

because your cash stash is zero.

The way out: Set up an allotment or have extra money in your bank accounts automatically put toward savings through the USAA Savings Booster (logon required). Even $500 or $1,000 can be enough to get out of most scrapes. A tax refund can give help fatten your savings. Or, the proceeds from the sale of gadgets, furniture or other stuff that’s been gathering dust can provide a quick boost to your safety net.

2. There’s more month than money.

If you find yourself glancing at the calendar daily, trying to will the next payday to get here sooner, you might have a budgeting problem.

The way out: Look for ways to cut back to stretch your dollars. Focus on one or two specific areas — eating out, for example — and make head-

Wednesday, May 31, 2017

way there first. Do you have a bunch of subscriptions for videos, music or gaming? A gym membership? Dues for alumni associations or clubs? You may need to temporarily halt some or all of them until you have things moving in the right direction. Also, look for money-making opportunities that can extend the reach of your finances. Part-time work, sharing-economy opportunities like driving, shopping or delivering groceries for others all come to mind. Got some extra space?

It might just work as a short-term rental. Be creative.

3. You’re living too much in the moment. If all of your income (and then some) is dedicated to surviving — or maybe even putting on the appearance of thriving — in the here and now, you could be in some trouble.

The way out: Give yourself some inspiration and motivation to save. Put your goals front and center — literally — in your daily routine. Screensavers, photos and even sticky notes to remind you of what you’re saving for can help spur you to action.

[ Financial Fitness ] 4. The hamster wheel is turning fast.

If the idea of a solid night’s sleep is a distant memory held off by constant ca-ching of your internal cash register reconciling expenses, income and money challenges, it’s probably a high-wire sign.

The way out: Committing to an action plan and making progress toward it may improve your sleep pattern and yield some big zzzs. Signing up for your employer’s retirement plan, setting up automatic transfers to a savings account, or starting an automatic investment plan are all examples of how you can pay yourself first to eliminate the need for a conscious decision to set aside some money.

5. Tempers are flaring. If you and your significant other avoid money conversations because they erupt into arguments, you may be stretched too thin. Without open communication about spending, you can forget having shared long-term financial goals, getting on the same page or celebrating your joint financial achievements.

The way out: Change the way you talk money with your partner. Don’t wait until there’s a crisis to discuss finances and spending. Morning huddles, evening financial recaps and off-site money conferences (OK, they’re really money date nights) can help you paddle in the same direction and calm the waters for your relationship.

6. You’re keeping secrets. Money is a team game, and part of being a team is engaging in full and fair disclosure. If you’re hiding bills or other financial details from your partner, it’s likely because you’re walking the wire. If everything were OK, you wouldn’t hide it, right?

The way out: Establish some ground rules to avoid conflict and promote harmony. It might mean you and your partner agree that a periodic pedicure or going to the movies once in a while is just fine but that any purchase over $100 should be a joint decision. I’ve worked with couples where a small slice of each person’s paycheck went into a sepa-

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rate “fun money” account, where no spousal approvals are required.

7. You’re leaving money on the table.

If your day-to-day cash shortages lead you to turn your back on an employer’s offer of matching contributions to your retirement, you’re clearly pulling a high-wire balancing act.

The way out: Just do it. Find that 5 percent of your paycheck, or whatever the required percentage is, to get the full match from your employer. If that’s impossible for you right now, at least contribute something so you can get started. A 24-year-old earning $36,000 who misses out on just a single year of a 5 percent match is giving up $50,000 at age 67. And that’s only calculating the employer’s match. Add the employee’s 5 percent contribution, and it’s a six-figure difference.

In each of these cases, the way down from the high wire requires a commitment to change. Your financial revolution begins with an honest assessment of where you stand and the dedication to move forward.

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Wednesday, May 31, 2017

Wednesday, May 31, 2017

[ Financial Fitness ]

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Four top tips for 529 withdrawals to pay for college

By Josh Andrews Courtesy of USAA

Over the years, you’ve invested in your children’s well being: you’ve grabbed them by the arm before they ran out in front of a car, taught them to brush their teeth each night and morning, and doctored every skinned knee and elbow. But have you thought about investing in their college education?

Parents often seek my advice on creating college savings for their sons and daughters. I’m so glad they asked — a 529 college savings plan is an excellent tool for building and managing funds for their education.

Here are the top four things you need to know about 529 plans and withdrawals.

But first, what is a 529 plan? A 529 plan is a tax-advantaged college savings plan sponsored by a state, state agency or educational institution.

The savings accumulated can be put toward education-related expenses such as tuition, books, and so forth.

Withdrawals from college savings plans can generally be used at any college or university.

1. What’s the difference between a qualified and a non-qualified withdrawal? A qualified withdrawal is one where the 529 funds are used for their intended purpose, thereby avoiding taxes and a 10 percent penalty.

Examples of qualified withdrawals include:

A 529 plan is a tax-advantaged college savings plan

sponsored by a state, state agency or educational institution.

The savings accumulated can be put toward educationrelated expenses such as tuition, books, and so forth.

Withdrawals from college savings plans can generally be used at any college or university.

• Tuition and fees • Books • Computer technology, related equipment, and internet access Some room and board expenses, assuming the student is enrolled at least half-time. If the student lives off campus, you can withdraw up to what the school includes in the cost-of-attending figures.

A non-qualified withdrawal is one where the 529 funds are used for an ineligible expense. Non-qualified withdrawals are subject to income tax and may incur additional federal and state tax penalties. Ineligible expenses include things like: • Transportation costs • Student loan repayments • That “must-have” pair of new shoes for graduation 2. Do I need to make 529 payments directly to the school? Most 529 plans let you choose how to distribute your funds. Check with your 529 provider

for specifics, but most allow you to distribute payment to: • The account owner • The beneficiary • The school Choosing to send your 529 distribution directly to the school may be a simpler option than first depositing the funds into your checking account and then paying the school.

Note: Your 529 plan provider will not keep track of where this money is spent for tax purposes, so make sure to keep all your receipts and bills, in case your tax return is selected for “additional examination.”

3. What if I don’t need my 529 money for college expenses? Let’s be honest — it’s pretty much impossible to predict the future. So what happens if you don’t need the money you’ve been saving for college expenses?

While none of these exceptions provide a way to avoid paying income tax on the earnings, you can avoid paying

the 10 percent federal tax penalty if one of these situations applies to you: The beneficiary dies or becomes disabled.

The student receives a scholarship, allowing you to withdraw up to the scholarship amount.

The student decides to attend a service academy like the U.S. Air Force Academy (my glorious alma mater!)

4. My son or daughter received a scholarship? Should I withdraw that amount of money from the 529 plan? It depends. Remember that most scholarships do not cover every expense.

Before you remove money from the 529 and give up its tax-free status, ask yourself these questions: • Is room and board covered? Is internet covered?

• What about lab fees? What about a laptop or printer?

Can you use these funds for education costs for another family member — even yourself ? Look at the list of eligible beneficiaries before making a change. Does your child plan to go to graduate school? If so, you can use 529 funds to pay for that as well.

Using these four withdrawal considerations, you can maximize those hard-earned college savings. And if you’re reading this and thinking, “I haven’t even started yet!” I recommend that you listen to The Money Drill podcast with Josh Andrews to learn about more ways to save up for education.

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[ On the Homefront ]

Wednesday, May 31, 2017

Carry the Load comes to Fort Hood

BY JASON DOUGLAS Homefront Magazine

T

BUy this photo at kdhnews.com Gabe Wolf | Homefront

Fort Hood Garrison Commander Col. Todd Fox, front, and retired Spc. 4th Class Ronald G. Anderson embrace after the Purple Heart medal was awarded to Anderson at the 1st Cavalry Division’s Horse Detachment grounds during the Carry The Load event on May 26.

he Fort Hood MWR sponsored a Carry the Load relay team rally at Fort Hood’s 1st Cavalry Division Horse Detachment, on May 26.

According to the organization’s website, every year the Carry the Load community joins together to raise money in support of veteran and first responder programs in honor of Memorial May — building homes for heroes, providing adaptive training for the injured, underwriting mental health programs, and more. Last year, supporters and sponsors raised more than $2 million.

The West Coast Carry the Load participants have been walking or riding bikes all the way from Seattle this month in preparation for Memorial Day. They made it to Fort Hood on May 26 where they held a rally with the help of the First Cavalry Division Horse Cavalry Detachment.

Carry the Load is a nonprofit organization that not only recognizes veterans, but also firefighters, police and other first responders.

The Carry the Load participants continued from Fort Hood to Dallas to meet up with the East Coast group for a 20-hour and 17-minute walk, to represent the year 2017, to remember and honor all the fallen on Memorial Day.

Wednesday, May 31, 2017

[ On the Homefront ]

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BUy these photos at kdhnews.com Photos by Gabe Wolf | Homefront

Carry The Load supporters welcome walkers to the 1st Cavalry Division’s Horse Detachment grounds on May 26. The group stopped at Fort Hood on its way to Dallas for a Memorial Day ceremony.

ABOVE: Carry The Load representative Josh Lewis addresses those in attendance for the Carry The Load event. AT LEFT: Soldiers with the 1st Cavalry Division’s Horse Detachment ride through smoke from a cannon’s blast as they perform a demonstration during the event.

[ On the HOmefront ]

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Wednesday, May 31, 2017

Courtesy photo

Thirty-three military family members received scholarships from the Fort Hood Area Military Family Scholarship Fund on May 22 at the Spirit of Fort Hood Chapel. The scholarships ranged in value from $500 to $3,000.

33 Fort Hood family members earn scholarships

BY JASON DOUGLAS Homefront Magazine

The Fort Hood Area Military Family Member Scholarship Fund held a reception to award scholarships to military family members on May 22 at the Spirit of Fort Hood Chapel.

Beth Funk, wife of III Corps and Fort Hood Commander Lt. Gen. Paul Funk II, addressed the audience, thanked the members of the scholarship fund for their work and talked about the importance of tenacity and grit.

“I want to thank them for doing all the work they’ve done throughout this whole entire year,” Funk said.

During the reception, 33 scholar-

‘I want to thank them for doing all the work they’ve done throughout this whole entire year.’

Beth Funk ships were awarded in ranging in amounts from $500 to $3,000. The awardees were not aware of the amounts of their scholarships until the ceremony. Two family members earned the most lucrative scholarships.

Jason McDonald, a military dependent, received a scholarship worth $3,000 and is going to attend The University of Texas at Austin. McDonald plans to major in psychology, hoping

to earn a Doctorate of Psychology or a become a criminal profiler. McDonald said he was proud of the fact that he still had the same mechanical pencil he received in sixth grade.

Danielle Gage, a military spouse, also received a $3,000 scholarship.

Varney Carter earned $500 scholarship. He is scheduled to graduate from Belton New Tech High School on June 1 and will attend Letourneau University. Carter is a skilled piano

player and is nationally ranked in soccer.

The remaining recipients were a mixture of ROTC students, valedictorians, international baccalaureate students and volunteers with the Special Olympics as well as others.

The Fort Hood Military Family Member Scholarship Fund was established on Fort Hood in 1985. It is a private organization under the supervision of the garrison commander and relies on donations and volunteers to operate. It was designed to be the focal point for all family member scholarship activities on Fort Hood. jdouglas@kdhnews.com

[ What’s Happening ]

Wednesday, May 31, 2017

Local Music Blends Wine Bar features Wednesday is Wine 101: Meet the Maker with Rae Wilson, maker of Dandy Rose, is from 7 to 8 p.m. Live music with Jordan Valentine and Harper Rye is from 8 to 9 p.m.

Blends Wine Bar is at 208 N. Penelope St., Belton.

Dirty Harry’s presents live music on Wednesdays at 9 p.m. For ages 21 and older, no cover. Dirty Harry’s is at 206 W. Veterans Memorial Blvd., Harker Heights.

Call 254-680-6557.

Enjoy live music for dancing at 9 p.m.

Fridays and Saturdays at Bo’s Barn Dancehall at 4984 W. Farm-to-Market 93 in Temple. Catch karaoke from 8:30 to 11:30 p.m. every Thursday, with a DJ until 1:30 a.m. Happy Hour is from 5 to 8 p.m. every Thursday, Friday and Saturday. Go to www.bosbarndancehall.com or call 254-939-7131.

Stillhouse Wine Room has live music from 8 p.m. to midnight every Friday and Saturday. Tuesday is Game Night. Enjoy a glass of wine or beer while playing your favorite game. Wednesday is Teachers

Night. Thursday Night Trivia is at 7:30 p.m. with a relaxed version of the game.

Topics include music, movies, sports, geography, animals and more. Every 10 questions, someone wins a bottle of wine. Stillhouse Wine Room is at 403 E. Stan Schlueter Loop, Suite 308, Killeen.

Go to StillhouseWineRoom.com.

Schoepf’s Bar-B-Que presents the Texas Music Series from 6 to 10 p.m. Thursday.

Schoepf’s is at 702 E. Central Ave., Belton. Go to www.schoepfsbbq.com.

Country artist Aaron Watson will perform at 7 p.m. June 2 at Johnny’s BBQ in Salado. Tickets: advanced general admission, $20. Johnny’s BBQ is at 301 Thomas Arnold Road, Salado. Go to johnnyssteaksandbbq.com.

Farmers Markets All-Year Pioneer Farmers Market will be open in front of the Tractor Supply Company on Central Texas Expressway in Killeen from 9 a.m. to 2 p.m. Saturday, weather permitting. Call Heike at 254-458-8223 or go to www.facebook. com/pioneerfarmersmarket.

The Harker Heights Farmers Market is open from 8 a.m. to 1 p.m. Saturdays at Seton Medical Center Harker Heights, 850 W. Central Texas Expressway.

Clubs, Meetings The Copperas Cove Bass Club meetings are held at the Lil Tex Restaurant in Copperas Cove on the first and third Tuesday at 7 p.m. Call 254-661-9274.

The Killeen Civic Art Guild has open studio time from 5 to 8 p.m. Mondays, Tuesdays and Thursdays and offers various workshops from 10 a.m. to 2 p.m. Saturdays at the Killeen Arts & Activities Center, 802 N. Second St., Suite D 100. Contact Jutta Mack at jmack1@hot.rr.com, call 254-466-4040 or go to www.facebook. com/KCAG1963.

Festivals, Events The Hispanic-American Chamber of Commerce – Central Texas will host the third annual Battle of the Food Trucks from 11 a.m. to 6 p.m. June 3 at the Killeen Community Center. 2201 E. Veterans

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Memorial Blvd. Food trucks will compete for best dish, best truck presentation and the people’s choice award. Voting for the people’s choice award is from 11 a.m. to 3 p.m. Grand prize winners will be announced at 4:30 p.m. The family and pet-friendly event features over 80 vendors, live entertainment groups, police and fire trucks on display, helicopter rides, dunking booth and games and a petting zoo. Go to www.facebook.com/ BattleoftheFoodTrucksHACCCT/.

The ninth annual KNCT Wine Classic is from 7 to 10 p.m. June 3 at the Killeen Civic and Conference Center, 3601 S. W.S. Young Drive. A sommeliers select tasting class starts at 6 p.m. Guests can sample an array of domestic and imported wines from a complimentary wine glass and enjoy an assortment of appetizers. The event will include a silent auction for wine baskets, art, jewelry, wine refrigerator and more.

Tickets: wine classic advance, $60; $70 at the door; sommeliers select class plus wine classic advance, $100; $110 at the door. Purchase tickets at www.ticketstickets.com/KNCT/. Attendees must be 21 or older.

[ What to watch ]

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Wednesday, May 31, 2017

Well-aimed ‘War Machine’ hits mark

By Kenneth Turan Los Angeles Times

American movies are traditionally of two minds about our military might, celebrating it in John Wayne epics and mocking it in everything from “MASH” to “Dr. Strangelove.”

But “War Machine” has decided, with exceptional results, that it wants it both ways.

Starring Brad Pitt and written and directed by the gifted David Michod, “War Machine” is on the one hand an assured, nervy black satire on America’s involvement in Afghanistan and on one particular soldier, commander of U.S. forces and four-star Gen. Glen McMahon, a.k.a. Big Glen or the Glenimal.

Yet while “War Machine” makes it clear that McMahon made a hash of things in Afghanistan in any number of in-over-his-head ways, the general can also be viewed as the most sympathetic character in the film. He’s an idealistic individual who meant well but, oblivious to everything but his own earnest goals, became stubbornly disconnected from reality with ruinous results.

“War Machine” is the first of Australian filmmaker Michod’s three films (after the brilliant criminal drama “Animal Kingdom” and the post-apocalyptic thriller “The Rover”) to have a dominant sense of humor.

What unites it with its predecessors is Michod’s fierce intelligence and formidable directing skill.

Michod’s starting point was the late Michael Hastings’ “The Operators: The Wild and Terrifying Inside Story of America’s War in Afghanistan,” a nonfiction book that grew out of a Rolling Stone article that so embarrassed Army Gen. Stanley McChrystal he resigned his Afghan command in 2010.

Though Michod has lifted certain details from McChrystal’s lifestyle, including his routine of running seven

Francois Duhamel | Netflix

Brad Pitt in the Netflix original film, “War Machine.”

‘War Machine’ Not rated Running time: 2 hours, 2 minutes Now streaming on Netflix

miles a day and sleeping but four hours, “War Machine’s” McMahon feels like an offbeat riff on the idea of the general rather than a disguised portrait.

In this, he’s been helped by some very deft work by Pitt, whose combination of comedic skills and movie star persona is put to excellent use here. His canny but doltish McMahon has the difficult task of being in effect a cartoon character placed in realworld places where his decisions get people killed. Places such as Afghanistan.

Bringing us up to date about McMahon as he heads out in 2009 from his previous posting in Iraq to take command in Afghanistan are the words of an unseen and initially unidentified narrator. He turns out to be journalist Sean Cullen (Scoot McNairy), a whip-smart and wearily

cynical individual who knows a lot but has come to understand that no one cares what he thinks.

McMahon, we learn, is a former Ranger who was both a straight-A student and a troublemaker at West Point. He’s a man of formidable drive but no visible sense of humor, author of a well-regarded book called “One Leg at a Time Just Like Everyone Else” and an officer beloved by the men who serve under him because he isn’t afraid of getting his hands dirty.

First among equals in this man’s Army are the general’s reverential inner circle, a handful of men known as the Bubble that both pump up his ego (“We have a warrior at the helm” is a typical comment) and insulate him from too much contact with the real world.

Smartly cast by Francine Maisler and Des Hamilton to include such expert actors as Topher Grace, John Magaro, Anthony Michael Hall and Emory Cohen, this group enables Michod to deftly skewer the ritualistic way these men talk to each other as well as the traditional norms of male camaraderie the military specializes in.

The general, it turns out, mightily distrusts civilians, believing, narrator Cullen tells us, “they hadn’t earned their power, they got it through charm and seduction, qualities he lacked.” Which means that McMahon’s interactions with U.S. Ambassador Pat McKinnon (Alan Ruck) are less than satisfactory.

Though he wants to involve them, the general has only marginally better luck with the wary Afghans, including the country’s wily leader Hamid Karzai (a sly Ben Kingsley), more interested in hooking up his Blu-ray player than buying into McMahon’s dream.

For one of the endearing things about the general as he goes about his business is that he might be the only person in the entire country who believes that the stated American mission of nation-building, even at the point of a gun, can be accomplished.

If he’s at the helm.

So while McMahon is uncomfortable with the mechanics of this new kind of war (described by Cullen as fighting “regular people in regular people clothes”), he understands counter-insurgency enough to know “you can’t help them and kill them at the same time.” But his response — for instance, giving soldiers medals for “courageous restraint” (a real McChrystal suggestion) — only confuses the troops.

As intensely masculine as this deranged, absurdist situation is, Michod has managed to create a pair of notable roles for women.

Meg Tilly is on point as the sweetly suffering wife (known as Mrs. Boss) that the general truly loves, and Tilda Swinton is expert as a German legislator who tells McMahon, “I do not question the goodness of your intention. I believe you are a good man.

I question your belief in the power of your ideas.”

The general doesn’t agree with her, but the savvy and involving “War Machine” definitely does.

Wednesday, May 31, 2017

[ Dining IN ]

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10-minute dinner sauce starts with a bottle opener

By Bonnie S. Benwick The Washington Post

Sauces that are complex and require hours of reduction are wondrous kitchen assets, but then again, so are the ones that take shortcuts to achieve the same lustrous, glaze-y results.

This recipe features the latter and relies on ginger beer, which these days can be found at any supermarket and is really a carbonated, nonalcoholic beverage that is less sweet and more gingery-tasting than ginger ale.

Keep a few bottles at the back of your refrigerator and they’ll serve double duty as refreshing drink and pantry staple.

Here, it mingles with pan juices from just-sauteed fish fillets, plus butter, freshly grated ginger and lime juice; in less than 10 minutes, the mixture becomes a slightly thickened, vaguely spicy and mildly sweet complement for the fish and steamed bok choy on the plate.

COD WITH GINGER BEER AND BOK CHOY

2 servings The original recipe calls for sea bass, which can be pricey. That fish elevates this dish, but we liked it with cod just fine.

Adapted from “So Good: 100 Recipes From My Kitchen to Yours,” by Richard Blais with Mary Goodbody (Houghton Mifflin Harcourt, 2017).

8 ounces baby bok choy or small bok choy Kosher salt One 1-inch piece ginger root Leaves from 2 to 4 stems cilantro Cod fillets (6 to 8 ounces per person), about 3/4-inch thick Freshly ground black pepper 1 tablespoon sesame oil, preferably dark 2 tablespoons unsalted butter 8 ounces ginger beer 1 lime

Goran Kosanovic | For the Washington Post

Rinse the bok choy and discard any torn or discolored leaves. Cut the bok choy in half from top to bottom, and trim some of the bottoms if they are especially thick or tough.

Heat about 2 inches of water in a large saute pan. Bring to a boil over high heat.

Place a steamer basket in the pan, then arrange the bok choy in the basket.

Season them lightly with salt and cover the pan with a tight-fitting lid; steam for 5 to 7 minutes, then uncover and turn off the heat.

Meanwhile, peel and grate the ginger.

Finely chop the cilantro leaves. Season the fillets lightly with salt and pepper.

Heat the oil with 1 tablespoon of the butter in a separate saute pan over medium-high heat.

Once the butter becomes foamy, add the fillets and cook 3 or 4 minutes per side (depending on their thickness), turning them over carefully, until just cooked through.

Transfer them to a plate and cover loosely to keep warm.

Pour the ginger beer into the saute pan, stirring to incorporate. Reduce the heat to medium; cook for about 6 minutes, or until the mixture has reduced a bit to form a slightly thickened sauce.

Use a wooden spatula to dislodge any

browned bits.

Add the grated ginger, then cut the lime in half and squeeze its juice into the pan. Add the remaining tablespoon of butter, stirring to incorporate.

Divide the bok choy between warmed plates. Place the fish on top of each portion, then spoon the sauce over what’s on the plate.

Scatter the cilantro over each portion.

Serve right away.

Nutrition per serving: 430 calories, 32 g protein, 15 g carbohydrates, 27 g fat, 10 g saturated fat, 105 mg cholesterol, 280 mg sodium, 1 g dietary fiber, 13 g sugar.

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[ Dining in ]

Wednesday, May 31, 2017

A lasagna recipe that puts asparagus in the spotlight

By Sara Moulton Special To The Washington Post

Here in the 21st century, most produce is available year-round — even if it needs to come to us from afar. But we happen to be in the midst of asparagus season, when the toothsome veggie is at its absolute best: local, fresh and delicious.

Typically, asparagus is cast as a scene-stealing supporting actor. But this lasagna recipe, in which tender spears take the place of beef or pork, places it firmly at center stage (with compatible cheeses and fresh lemon zest in supporting roles). Broiling the asparagus, as we do here, really helps to concentrate the flavor.

The asparagus you choose should be firm and smooth, with tightly bound heads. At the store, you should find them arranged in bunches, standing straight up in a little bit of water. (It keeps them fresh.) At home, you’ll want to peel the stalks when they’re more than 1/3-inch thick, so they will cook evenly.

As for the pasta, we’ve kissed off traditional lasagna noodles in favor of wonton wrappers. These fresh Chinese pasta squares can be found in the refrigerated or frozen-food section of most supermarkets these days. Prepared with the same ingredients as fresh Italian pasta, they’re a terrific alternative to the traditional ingredient because wonton wrappers don’t need to be precooked, and they are thinner than “no-boil” lasagna sheets.

Also, when the squares are stacked between fillings, they form an easily served single portion — eliminating the usual struggle to carve individual portions out of a big pan of lasagna.

ASPARAGUS LASAGNAS

6 servings Serve with shredded sauteed carrots with crushed red pepper flakes and a squeeze of lemon, or with peperonata — slow-cooked sweet bell peppers

Renee Comet | For the Washington Post

with onion, garlic, cherry tomatoes and capers.

2½ tablespoons extra-virgin olive oil, plus more for greasing the pans 1¾ pounds asparagus, tough ends discarded and stalks peeled when thicker than 1/3 inch Kosher salt Freshly ground black pepper 1½ cups finely chopped onion 1 tablespoon minced garlic 2¾ cups part-skim ricotta cheese 1 tablespoon flour 1 tablespoon finely grated lemon zest 18 square wonton wrappers 10 ounces Italian fontina cheese, coarsely grated Position an oven rack 4 to 6 inches from the broiler element; preheat the broiler. Use a little oil to lightly grease a rimmed baking sheet and a 9-by-13inch lasagna pan or jellyroll pan.

Arrange the asparagus in a single layer on the baking sheet; drizzle 1

tablespoon of the oil over it and toss to coat, then season it lightly with salt and pepper.

Broil the asparagus for about 5 minutes, shaking the pan several times, until the edges just begin to brown. Let cool; reduce the oven temperature to 375 degrees.

Cook the onion in the remaining 1½ tablespoons of oil in a medium skillet over medium heat, until softened, about 5 minutes. Add the garlic and cook for 1 minute, stirring.

Transfer the onion mixture to a blender, along with the ricotta, flour, lemon zest, ½ teaspoon salt and ¼ teaspoon pepper. Remove the center knob of the blender lid (so steam can escape); puree until fairly smooth.

Cut the cooled asparagus in half crosswise.

Arrange 6 wonton wrappers on the bottom of the lasagna pan, leaving a little space between each one. Arrange half the asparagus on top of the wrappers and top the asparagus with one-

third of the ricotta mixture, spreading it evenly, and one-third of the fontina.

Put another wonton wrapper on top of each mound (edges lined up or turned to create a diamond shape), and top with the remaining asparagus, half of the remaining ricotta mixture and half of the fontina.

Finally, top with the remaining wonton wrappers, ricotta mixture and fontina. (You can also split the remaining asparagus to create a third layer.)

Roast (upper rack) for about 20 minutes, or until the fontina has melted and the wontons wrappers are golden brown at the edges.

Increase the temperature to broil (with the pan still in the oven); broil the lasagnas for 1 minute, or just until nicely browned on top. Serve right away.

TIP: You can broil the asparagus and prepare the cheese mixture a day or two in advance, then layer them with the wonton wrappers right before you pop the lasagnas in the oven.

Wednesday, May 31, 2017

[ Dining in ]

Homefront | 15

An old favorite returns to the rotation with a leaner look

By Bonnie S. Benwick

Deb Lindsey | For the Washington Post

The Washington Post

Curried Singapore Noodles was my standard order at a restaurant in Washington’s Chinatown — until it wasn’t. That kitchen’s particular proportions of curried sauce, rice noodles, vegetables, egg and shrimp was the only way I wanted the dish to taste. Once that place closed and a few other Chinese restaurants failed to live up to the standard, I struck it off my list.

It appears that cookbook author Susie Middleton has cracked the flavor code in this vegan version I can now make at home. The recipe comes from her new “Simple Green Suppers,” whose title signifies vegetarian. I didn’t miss the absence of egg or shrimp and loved the prominence of ginger and garlic.

The sauce and seasoning ingredients were already in my pantry. I did have to carve into a heavy head of green cabbage, but because that’s a vegetable with a shelf life of several weeks, I know I’ll use it up for a slaw, a quick skillet salad or grill. And I’ll be making these noodles again.

CURRIED SINGAPORE NOODLES WITH STIR-FRIED VEGGIES

4 to 6 servings Serve with a starter bowl of warm miso soup.

Adapted from “Simple Green Suppers: A Fresh Strategy for One-Dish Vegetarian Meals,” by Susie Middleton (Roost Books, 2017).

2 tablespoons low-sodium soy sauce (may substitute tamari) 1 tablespoon mirin 1 packed tablespoon dark brown sugar 1 tablespoon water 4 ounces vermicelli rice noodles One 1-inch piece fresh ginger root ¼ head green cabbage (13 or 14 ounces) ½ large red bell pepper ½ medium red onion

3 or 4 ounces fresh snow peas 2 tablespoons grapeseed or vegetable oil Kosher salt 2 teaspoons Asian chile garlic paste 2 teaspoons curry powder, preferably Madras Bring a deep saucepan of water to a boil over high heat.

Meanwhile, whisk together the soy sauce, mirin, brown sugar and water in a bowl.

Add the noodles to the pot; remove from the heat and let sit for 3 minutes while you peel and grate the ginger.

Drain the noodles. Use your clean

hands to tear or separate them into 5 or 6 clumps.

Cut the cabbage into very thin slices.

Seed the bell pepper, then cut the flesh into thin strips. Cut the red onion into very thin slices. String the snow peas, as needed, and cut in half on the diagonal.

Heat the oil in a large nonstick skillet or wok over medium-high heat. Once the oil shimmers, add the cabbage, red bell pepper, red onion and snow peas (to taste).

Season lightly with salt and stir-fry for 3 to 4 minutes, until the vegetables are lightly browned yet still somewhat crisp.

Add the ginger, chile-garlic paste and

curry powder; stir-fry for 30 seconds or so, until fragrant and the veggies are evenly coated.

Reduce the heat to medium-low; add the cooked rice noodles and stir-fry until well incorporated. The noodles should pick up some of the curry color.

Add the soy sauce mixture and stir-fry for a few seconds. Taste, and add a bit more salt, as needed.

Divide among individual plates or wide bowls. Serve warm.

Nutrition per serving (based on 6): 160 calories, 3 g protein, 25 g carbohydrates, 5 g fat, 0 g saturated fat, 0 mg cholesterol, 300 mg sodium, 3 g dietary fiber, 6 g sugar.

16 | Homefront

Wednesday, May 31, 2017