C O O K B O O K

R E C I P E S F R O M PAG E S 8 2 – 8 7 POWER UP DINNER

SLOW COOKER CHICKEN CONFIT

The slow cooker’s mellow heat makes value-cut chicken legs silky and special. Crisped in a pan, the fall-apart-tender meat is the star of a slow cooker cassoulet (below right) or a French-inspired winter salad (p. 90). hands on 10 min. total time 3 hr. 10 min.

4 bone-in, skin-on chicken leg quarters (drumstick and thigh) 1 Tbsp. fresh thyme leaves or 1 tsp. dried thyme, crushed 1/2 tsp. granulated garlic

1. Pat the chicken pieces dry. In a small bowl mix together thyme, garlic, 1 tsp. salt, and 1/4 tsp. black pepper. Rub mixture all over the chicken pieces. 2. Coat the inside of a 6- to 7-qt. slow cooker with nonstick cooking spray. Place chicken pieces skin side up in an even layer in slow cooker. Cover; cook on high 3 to 31/2 hours or low 6 to 7 hours. 3. Serve chicken immediately or cool slightly, then refrigerate until completely cool. Cover and store in the refrigerator up to 4 days. Serves 4. per serving 405 cal, 16 g fat (4 g sat fat), 189 mg chol, 463 mg sodium, 62 g pro

SLOW COOKER SAUSAGE AND CHICKEN CASSOULET

This homey white bean casserole uses herbes de Provence, a French blend that often includes thyme, rosemary, lavender, basil, and savory or marjoram to flavor the stew. If you can’t find it in the spice section of your grocery store, look online or use Italian seasoning. hands on 20 min. total time 6 hr.

11/3 cups dry cannellini beans or

Great Northern beans (9 oz.) 2 cups chopped onions 1 cup sliced celery 3/4 cup chopped carrot 2 tsp. dried herbes de Provence or

Italian seasoning, crushed 6 garlic cloves, sliced 1/2 cup dry white wine or dry vermouth 21/4 cups chicken broth 1/4 cup oil-packed dried tomatoes, chopped 12 oz. fully cooked garlic chicken sausages, thickly sliced on the bias 11/2 cups fresh bread crumbs (from 2 slices hearty sandwich bread) Slow Cooker Chicken Confit (recipe, far left) 1/4 cup finely chopped fresh parsley (optional)

1. In a 4- to 6-qt. Dutch oven combine beans, 8 cups cold water, and 11/2 tsp. salt. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes. Remove from heat. Cover and let stand 1 hour; drain. Rinse beans with cold water; drain. Pour beans into a 6- to 7-qt. slow cooker. 2. In a 12-inch skillet heat 1 Tbsp. olive oil over medium-high. Add onions, celery, carrot, and herbes de Provence; cook about 5 minutes or until vegetables are tender, stirring frequently. Add garlic; cook and stir 1 minute. Add wine; simmer 1 minute or until nearly evaporated, stirring to scrape up browned bits on bottom of pan. Pour vegetable mixture over beans in cooker. Add broth and dried tomatoes; stir to combine. Cover and cook on high 4 to 41/2 hours or low 8 to 9 hours. 3. In a clean 12-inch skillet heat an additional 2 Tbsp. olive oil over mediumhigh. Add sausage; cook 3 minutes per side or until browned. If using low-heat setting for slow cooker, turn to high. Stir sausage into beans in cooker; cover and cook 30 minutes. 4. Meanwhile, add bread crumbs to the skillet. Cook over medium 4 minutes or until golden brown and crispy, stirring frequently. Transfer to a small bowl.

Place the chicken confi t legs in the same skillet; cook over medium 4 minutes per side or until heated through and skin is crisp. 5. Season bean mixture with black pepper and additional salt. Divide among four bowls; top with chicken legs and sprinkle with bread crumbs and parsley (if using). Serves 4. PER SERVING 1,050 cal, 39 g fat (8 g sat fat), 249 mg chol, 1,565 mg sodium, 73 g carb, 25 g fi ber, 19 g sugars, 93 g pro CRISPY CHICKEN AND CITRUS SALAD WITH HONEY-DIJON VINAIGRETTE

You can make the chicken legs for this hearty salad up to 4 days in advance. Reheated in a skillet until crisp and golden, they crown an otherwise simple salad for a great dinner on busy nights. START TO FINISH 25 min.

Slow Cooker Chicken Confi t (recipe, p. 88) 1 Tbsp. white wine vinegar 2 tsp. Dijon mustard 1 tsp. honey 4 Tbsp. extra virgin olive oil 8 cups mixed greens (watercress, arugula, spinach, and/or mesclun) 1 large Cara Cara orange ¹∕2 cup chopped Candied Nuts

1. Heat a 12-inch nonstick skillet over medium. Add the chicken confi t legs; cook 4 minutes per side or until heated through and the skin is crisp. 2. Meanwhile, in a large bowl whisk together vinegar, mustard, honey, ¹∕4 tsp. salt, and ¹∕8 tsp. black pepper. Gradually whisk in olive oil. Set aside 2 Tbsp. of the vinaigrette. Add greens to remaining vinaigrette in bowl; toss gently to coat. Divide salad among four plates. 3. Using a sharp knife, cut the top and bottom off the orange. Set orange on cutting board and cut away peel and white pith from top to bottom. Thinly slice orange into rounds and cut orange rounds into pieces. Arrange orange pieces over salads. Place a chicken leg quarter on each plate. Drizzle chicken with reserved vinaigrette and sprinkle salads with Candied Nuts. Serve immediately. Serves 4. CANDIED NUTS Preheat oven to 325°F. Line a tray with foil; butter the foil. Spread 3 cups nuts (such as pecans, walnuts, or pistachios) in a shallow baking pan. Bake 10 minutes, stirring once. Meanwhile, in an 8-inch heavy skillet heat ¹∕2 cup sugar, shaking skillet occasionally to heat sugar evenly; do not stir. Heat until some of the sugar melts (it should look syrupy); stir melted sugar only to keep it from overbrowning. Stir in remaining sugar as it melts. Reduce heat to medium-low; continue cooking 5 minutes or until all sugar is melted and golden. Add 2 Tbsp. butter to melted sugar in skillet, stirring until butter melts and mixture is combined. Remove from heat. Stir in ¹∕2 tsp. vanilla. Add warm nuts to skillet, stirring to coat. Pour nut mixture onto the prepared tray. Cool completely. Break apart candied nuts. Makes about 4¹∕3 cups. PER SERVING 650 cal, 38 g fat (7 g sat fat), 191 mg chol, 660 mg sodium, 13 g carb, 3 g fi ber, 9 g sugars, 64 g pro AIR-FRYER COCONUT SHRIMP Serve as an appetizer, as part of a meal with rice and stir-fried veggies, or in coconut shrimp tacos (opposite). START TO FINISH 35 min. 1 lb. colossal shrimp (16- to 20-count per lb.), peeled and deveined ¹∕2 cup all-purpose fl our 1 large egg ¹∕4 cup coconut milk ³∕4 cup panko ³∕4 cup shredded coconut* Coconut oil cooking spray Thai-style sweet chili sauce ✽

P R O T I P

Use your countertop appliances on your stove (set on a baking sheet if necessary). That way you can turn on the vent hood to whisk away cooking and frying aromas and steam when venting the multicooker. Spiced cashews make a crunchy topping for shrimp tacos. Sub in any other raw nuts or spices you like.

1. Pat the shrimp dry with paper towels. In a shallow bowl stir together fl our, ¹∕2 tsp. salt, and ¹∕4 tsp. black pepper. In another shallow bowl whisk together egg and coconut milk. In a third shallow bowl stir together panko and shredded coconut. 2. With basket inserted in the appliance, preheat air fryer to 350°F for 10 minutes. Preheat oven to 170°F (or the warm setting). 3. Working in batches, dredge shrimp in fl our mixture to coat, shaking off excess. Dip shrimp in egg mixture, letting excess drip off , and toss shrimp in panko mixture, pressing gently to adhere. Place breaded shrimp on a large plate. Generously coat shrimp on top sides with cooking spray and season with additional salt and pepper. 4. Coat the air-fryer basket generously with the cooking spray. Arrange half of the shrimp in the prepared basket. Do not crowd shrimp. Air-fry 8 to 10 minutes** or until golden brown and crispy, shaking the basket or turning the shrimp once halfway through cooking. Transfer cooked shrimp to a baking sheet and place in warm oven while cooking the remaining shrimp. Serve with chili sauce for dipping. Serves 4. *TIP This recipe works equally well with desiccated coconut—small shreds of unsweetened coconut—or sweetened fl aked coconut. The sweetened coconut will result in more browning. **TIP Cook the fi rst batch of shrimp only 8 minutes. This ensures that the shrimp held in the warm oven are not overcooked.

PER SERVING 307 cal, 10 g fat (7 g sat fat), 229 mg chol, 519 mg sodium, 27 g carb, 2 g fi ber, 6 g sugars, 28 g pro

AIR-FRYER SPICED CASHEWS

The air fryer is aces at toasting nuts to golden crunchy perfection. Give them time to cool before digging in—they become crunchier as they stand. HANDS ON 5 min. TOTAL TIME 40 min.

1 Tbsp. packed brown sugar 1 tsp. lime zest 1 Tbsp. lime juice 1 tsp. garlic salt 1 tsp. chili powder ¹∕2 tsp. ground cumin Pinch cayenne pepper (optional) 2 cups raw cashews

1. Preheat air fryer to 300°F. Whisk together 2 Tbsp. olive oil, the brown sugar, lime zest and juice, garlic salt, chili powder, cumin, and cayenne (if using). Add cashews; toss to coat. Pour mixture into air-fryer basket. Air-fry 12 minutes or until golden brown, stirring once halfway through cooking. 2. Spread cashews on a baking sheet or large plate. Let stand 20 minutes to cool and crisp up. Store cashews in an airtight container at room temperature up to 1 week. Serves 8. PER SERVING 218 cal, 18 g fat (3 g sat fat), 189 mg sodium, 13 g carb, 1 g fi ber, 4 g sugars, 6 g pro

AIR-FRYER COCONUT SHRIMP TACOS WITH PINEAPPLEAVOCADO SALSA

Crispy shrimp tacos layered with tropical pineapple-avocado salsa are the cure for midwinter blahs. START TO FINISH 20 min.

1 cup fresh pineapple chunks, chopped ¹∕3 cup fi nely chopped avocado ¹∕4 cup fi nely chopped red bell pepper ¹∕4 cup fi nely chopped red onion ¹∕4 cup roughly chopped fresh cilantro 1 Tbsp. lime juice 1 Tbsp. hot sauce (optional) Air-Fryer Coconut Shrimp, hot (recipe, opposite) 8 6-inch corn tortillas, warmed ¹∕2 cup Air-Fryer Spiced Cashews (recipe, left)

1. For salsa, in a small bowl combine pineapple, avocado, bell pepper, red onion, cilantro, lime juice, and hot sauce (if using). 2. Divide hot coconut shrimp (about two each) among tortillas. Spoon salsa over shrimp and sprinkle with spiced cashews. Serve immediately. If you like, serve with additional hot sauce. Serves 4. PER SERVING 579 cal, 23 g fat (10 g sat fat), 229 mg chol, 639 mg sodium, 64 g carb, 8 g fi ber, 13 g sugars, 34 g pro

MULTICOOKER CARAMELIZED ONIONS

No liquid is used to cook the onions in this recipe because they contain enough moisture to create the necessary steam to bring the pot up to pressure. Cutting the onions vertically into thick slices prevents them from becoming stringy. Use these to make French onion soup or pasta (recipes, p. 92), quiche, or mixed with equal parts sour cream and mayonnaise for a decadent French onion dip. HANDS ON 20 min. TOTAL TIME 40 min.

3 large yellow onions (2¹∕2 lb. total) 2 Tbsp. unsalted butter 3 sprigs fresh thyme or ¹∕4 tsp. dried thyme, crushed ¹∕2 cup water, broth, or dry white wine

1. Cut tops and bottoms off onions; set on the root end and cut onions in half vertically. Slice onion halves from top to bottom into ¹∕2-inch-thick pieces. In a 6-qt. electric multicooker use sauté setting on high to melt butter. Cook 2 minutes or until butter begins to brown. Press cancel setting. Add onions, thyme, 1 tsp. kosher salt, and ¹∕4 tsp. black pepper; stir to combine. Lock lid and adjust steam valve to seal. Set cooker on high pressure to cook 2 minutes. Immediately release pressure. Carefully open lid. 2. Drain off and discard excess liquid in multicooker pot. Return pot to multicooker. Use sauté setting on high to cook onions 12 minutes or until onions begin to brown and there are browned bits on bottom of pot, stirring only twice.

KEYS TO SUCCESS

air fryer

To ensure crispiness, preheat the air fryer before adding food and don’t overcrowd the ingredients.

multicooker

Understand the appliance’s diff erent cooking modes and cook foods in stages.

slow cooker

Add a “before” or “after” step—spice rubs for meats, reducing a sauce, broiling meat after cooking—in order to add texture or intensify fl avor.

3. Discard thyme sprigs (if using). Add the water; cook 2 minutes or until liquid is mostly evaporated, stirring to scrape up browned bits. Makes 2 cups. per 2 tbsp. 38 cal, 2 g fat (1 g sat fat), 4 mg chol, 148 mg sodium, 6 g carb, 1 g fiber, 3 g sugars, 1 g pro

MULTICOOKER BEEF BROTH

Multicookers excel at extracting all the flavor from bones to make rich broth in a third of the time. Beef chuck roast adds a flavor boost, and you can use the meat for soup or a rich mushroom pasta dish (far right). Be sure to allow the steam to release naturally—quickreleasing the pressure when making broth can result in dangerous oily splatters from the release valve. hands on 20 min. total time 2 hr. 20 min.

1 lb. beef chuck roast or meaty beef shanks 2 lb. beef bones, knuckles, and/or marrow bones 1 large onion, unpeeled and coarsely chopped (2 cups) 2 large carrots, coarsely chopped (11/2 cups) 2 large celery stalks, coarsely chopped (11/3 cups) 1 oz. dried shiitake mushrooms 1 Tbsp. tomato paste 3 thyme sprigs (optional) 1 bay leaf 2 Tbsp. soy sauce

1. In a 6-qt. electric multicooker use sauté setting on high to heat 1 Tbsp. olive oil. Season roast with 1 tsp. salt. Add roast to multicooker; cook 8 to 10 minutes or until well browned on both sides, turning roast once. Remove roast from multicooker. 2. Add 1/2 cup water to the multicooker and stir to scrape up browned bits on bottom of pot. Press cancel setting. 3. Return roast to multicooker. Add 71/2 cups cold water, the beef bones, onion, carrots, celery, mushrooms, tomato paste, thyme (if using), and bay leaf. Lock lid and adjust steam valve to seal. Set cooker on high pressure to cook 1 hour. Let stand 45 to 55 minutes to release pressure naturally. Carefully open lid. 4. Strain broth through a fine-mesh sieve into a large heatproof bowl. Reserve roast meat for another purpose; discard bay leaf and remaining solids. 5. Stir soy sauce and 1/2 tsp. black pepper into broth. Taste and, if you like, add additional soy sauce and pepper. Refrigerate until completely chilled. Remove and discard any fat that has hardened on the surface of the broth. Store broth in airtight containers in the refrigerator up to 4 days or freeze up to 3 months. Makes 7 to 8 cups broth. per cup 77 cal, 5 g fat (2 g sat fat), 20 mg chol, 517 mg sodium, 2 g carb, 1 g sugars, 6 g pro

MULTICOOKER FRENCH ONION SOUP

start to finish 20 min.

Multicooker Caramelized Onions (recipe, p. 91) made using dry sherry for water in Step 3 6 cups Multicooker Beef Broth (recipe, left) or mushroom broth 1 bay leaf 4 slices baguette Shredded Gruyère cheese Chopped fresh parsley (optional)

1. Combine onions, broth, and bay leaf in a 6-qt. electric multicooker or in a pan. Use sauté setting on high to simmer, uncovered, 15 minutes to meld flavors, stirring occasionally. Meanwhile, preheat broiler to high. 2. Remove bay leaf. Ladle soup into oven-safe bowls set in a rimmed baking sheet. Place a slice of baguette in each bowl and sprinkle generously with cheese. Broil 4 to 5 inches from heat for 3 minutes or until cheese is browned

Leaving the onion skins on gives Multicooker Beef Broth a rich amber color.

and bubbly. If you like, sprinkle with chopped fresh parsley. Serves 4. per serving 423 cal, 17 g fat (8 g sat fat), 54 mg chol, 1,622 mg sodium, 43 g carb, 6 g fiber, 14 g sugars, 17 g pro

MULTICOOKER BEEF, MUSHROOM & CARAMELIZED ONION PENNE

Multicookers allow you to make al dente one-pot pasta without having to cook the pasta separately. Cooking it in broth and with caramelized onions and mushrooms means the whole dish absorbs savory flavor. hands on 20 min. total time 45 min.

1 Tbsp. butter 8 oz. sliced fresh cremini mushrooms 4 cups dried penne pasta (12 oz.) 1 cup Multicooker Caramelized

Onions (recipe, p. 91) 1 to 2 cups cooked beef from

Multicooker Beef Broth (recipe, far left), broken into large bite-size pieces (optional) 2 large garlic cloves, sliced 1 tsp. chopped fresh rosemary 1/4 tsp. crushed red pepper 3 cups Multicooker Beef Broth (recipe, far left) or mushroom broth 1/2 cup grated Parmesan cheese

1/4 cup chopped fresh parsley 2 Tbsp. balsamic vinegar 1 5-oz. pkg. fresh baby arugula 1/4 cup crumbled blue cheese

1. In a 6-qt. electric multicooker use sauté setting on high to melt butter. Add mushrooms; cook 6 minutes or until tender, stirring occasionally. Press cancel setting. Layer penne, caramelized onions, beef (if using), garlic, rosemary, crushed red pepper, 1/2 tsp. kosher salt, and 1/4 tsp. black pepper in the pot; do not stir. Pour broth over top. Lock lid and adjust steam valve to seal. Set cooker on low pressure to cook 7 minutes for al dente pasta or 8 minutes for tender pasta. 2. Immediately release pressure. Carefully open lid. Stir in Parmesan, parsley, and vinegar. Fold in arugula. If you like, season with additional salt. Top with blue cheese and additional black pepper. Serves 4. per serving 534 cal, 13 g fat (7 g sat fat), 30 mg chol, 1,655 mg sodium, 84 g carb, 6 g fiber, 11 g sugars, 21 g pro n

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K I TC H E N SW E E P STA K E S

No purchase necessary to enter or win. Subject to Official Rules available online at BHG.com/25kKitchen. The $25,000 Sweepstakes begins at 12:01 a.m. ET on 1/1/22 and ends at 11:59 p.m. ET on 6/30/22. Open to legal residents of the 50 United States, and the District of Columbia, 21 years or older. Void where prohibited. Sponsor: Meredith Operations Corporation. Sweepstakes is offered by Meredith Operations Corporation and may be promoted by any of Meredith’s publications in various creative executions online and in print and at additional URLs at any time during the sweepstakes. Important Legal Notice from the United States District Court for the Southern District of Florida

If you are a current or former owner or lessee of certain Volkswagen or Audi vehicles, you could get cash and other

benefits from a class action settlement.

Si desea recibir esta notificación en español, llámenos o visite nuestra página web. A settlement has been reached in a class action lawsuit alleging that consumers sustained economic losses because they purchased or leased vehicles from Volkswagen AG, Volkswagen Group of America, Inc., VW Credit, Inc., Audi AG, or Audi of America, LLC (collectively “Volkswagen”) containing allegedly defective airbags manufactured by Takata Corporation and its affiliates (“Takata”). The Settlement includes certain vehicles made by Volkswagen (the “Subject Vehicles”). Volkswagen denies any and all allegations of wrongdoing and the Court has not decided who is right.

If you have already received a separate recall notice for your Volkswagen or Audi vehicle and have not yet had your Takata airbag repaired, you should do so as soon as

possible. When recalled Takata airbags deploy, they may, in very rare cases and under certain circumstances, spray metal debris toward vehicle occupants and may cause serious injury. However, some Volkswagen and Audi vehicles may be recalled for repair at a later date. Please see www.nhtsa.gov/equipment/takata-recall-spotlight#for-consumers-overview for further details about whether your vehicle is recalled and, if so, what you should do. Am I included in the proposed Settlement? The Settlement includes the following persons and entities: • Owners or lessees, as of November 10, 2021, of a Subject Vehicle that was distributed for sale or lease in the United States or any of its territories or possessions, and • Former owners or lessees of a Subject Vehicle that was distributed for sale or lease in the United States or any of its territories or possessions, who, between February 9, 2016 and November 10, 2021, sold or returned, pursuant to a lease, a Subject Vehicle. A full list of the Subject Vehicles can be found at www.AutoAirbagSettlement.com. The Settlement does not involve claims of personal injury. What does the Settlement provide? Volkswagen has agreed to a Settlement with a value of approximately $42 million, including a 20% credit for the Enhanced Rental Car/Loaner Program. The Settlement Funds will be used to pay for Settlement benefits and cover the costs of the Settlement over an approximately four-year period. The Settlement offers several benefits for Class Members, including (1) payments for certain out-of-pocket expenses incurred related to a Takata airbag recall of a Subject Vehicle, (2) a Rental Car/Loaner Program while certain Subject Vehicles are awaiting repair, (3) an Outreach Program to maximize completion of the recall remedy, (4) additional cash payments to Class Members from residual settlement funds, if any remain, and (5) a Customer Support Program to help with repairs associated with replacement airbag inflators. The Settlement Website explains each of these benefits in detail. How can I get a Payment? You must file a claim to receive a payment during the first four years of the Settlement. If you still own or lease a Subject Vehicle, you must also bring it to an authorized dealership for the recall remedy, as directed by a recall notice, if you have not already done so. Visit the website and file a claim online or download one and file by mail. The deadline to file a claim will be at least one year from the date the Settlement is finalized. All deadlines will be posted on the website when they are known. What are my other options? If you do not want to be legally bound by the Settlement, you must exclude yourself by February 14, 2022. If you do not exclude yourself, you will release any claims you may have against Volkswagen and the Released Parties, in exchange for certain settlement benefits. The potential available benefits are more fully described in the Settlement, available at the Settlement Website. You may object to the Settlement by February 14, 2022. You cannot both exclude yourself from, and object to, the Settlement. The Long Form Notice for the Settlement available on the website listed below explains how to exclude yourself or object. The Court will hold a fairness hearing on March 7, 2022 to consider whether to finally approve the Settlement and a request for attorneys’ fees of up to 30% of the total Settlement Amount. You may appear at the fairness hearing, either by yourself or through an attorney hired by you, but you don’t have to. For more information, including the relief, eligibility and release of claims, in English or Spanish, call or visit the website below.