Dash

FEATURING FAVORITE RECIPES FROM

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dash

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NOVEMBER 2010

BREAKFAST PRETZELS! Bake them with your kids

simple ● fast ● delicious

YOUR EASIEST THANKSGIVING EVER!

Five make-ahead dishes you’ll love

OUR FAVORITE HOLIDAY COOKIES 3 STEPS TO PERFECT PASTA

A SPE HOLIDAY CIAL RECIPE from

Fruit y an Cocoa Pe d bbles SEE PAG E 15

© PARADE Publications 2010. All rights reserved.

add your

warmth

flavor

NESTLÉ ® and COFFEE-MATE® are registered trademarks of Société des Produits Nestlé S.A., Vevey, Switzerland.

New Sugar & Spice flavor.

It’s everything nice about the holidays. © PARADE Publications 2010. All rights reserved.

dashboard Got questions?

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What’s inside:

Party nibbles

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We h a v e a n s w e r s

Dear dashboard, My teenagers eat like horses! I need ideas for dinners that are nutritious, filling—and quick, since I work part-time. —L.F., Denver, Colo.

A. Meet your new best friend: the slow-cooker. It makes dinner while you work. Simmering gently, it transforms tough (i.e., inexpensive) cuts of meat into melt-in-your-mouth stews. To make the meat go even further, serve over buttered rice or noodles—or on buns, as we did here.

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Easy meals

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Dear dashboard, I bake a ton during the holidays but somehow always end up with leftover egg whites. Is there a safe way to save them? —Katie Freedman, Philadelphia, Pa. A. You’re not alone. It happens to us, too. The good news is that liquid egg whites can be frozen. But do so in specific quantities, so you’re not chipping away at a random block later. Place a single egg white within each square of an ice-cube tray and defrost as needed.

Dear dashboard, OK, I give up. What is the difference between wholewheat and whole-grain bread? They look the same!

Can you explain? —F. Madeo, New York, N.Y. A. The difference is that whole-wheat flour has been refined (and, as a result, has lost some of its nutritional value), whereas whole-grain is unrefined and retains all of its nutrients. But both are healthier alternatives to bleached white-flour breads.

What stumps you? Send your cooking and shopping questions to dashboard@dashrecipes.com

dashflash!

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Slow-Cooker BBQ Brisket Serves 8 (or 6 if very hungry) 1 trimmed 4-lb beef brisket, cut into 2 pieces 1 large yellow onion, chopped 1 (18-oz) bottle BBQ sauce 1 (28-oz) can baked beans 8 hamburger buns, split Cole slaw and sweet pickles for serving (optional) 1. Place brisket and onion in a slow cooker, pour on BBQ sauce, cover, and cook on high until tender, 8–10 hours.

Skim and discard fat. Add beans; cook 15–45 minutes more, or until meat falls apart.

2. Using a fork, shred brisket and mix with beans. Spoon onto hamburger buns; serve with pickles and cole slaw.

Great sides

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Sweet treats

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Tasty breakfasts

For more recipes, go to

dashrecipes.com

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p4 COVER AND PHOTOGRAPHS ANDY LYONS, FOOD STYLING JILL LUST, PROP STYLING SUE MITCHELL UNLESS OTHERWISE CREDITED

We hope you enjoy this first issue of dash! Look for us monthly starting in February 2011. dash • NOVEMBER 2010 • PAGE 3

© PARADE Publications 2010. All rights reserved.

SHOP SMART

Here’s the scoop on...

Recipe of the Month

cocoa

BY NIGELLA LAWSON

It’s our favorite way to eat more vegetabless (cocoa (cocoa comes comes from frrom beans, after all). Try it sweet and creamy—or in a spicy, savory rub BEST New

Classic

100% Cocoa

Lo-cal

Chocolate Banana Muffins Hershey’s Bliss $3 (6.25 oz)

Swiss Miss Premium $2 (10 oz)

Ghirardelli Unsweetened Cocoa $4.50 (24 oz)

Cold Stone Creamery $3 (4.8 oz)

This cocoa feels like a melted chocolate bar in your mouth—buttery, chocolaty, and sweet.

A childhood favorite that’s as good as ever and now comes in flavors like dark and mocha.

Our top choice for cooking—and for DIY healthy hot chocolate (add sugar and milk).

The guilt is reduced— not erased—in this creamy, full-flavored 70-calorie indulgence.

FRESH IDEA: SOUTH-OF-THE-BORDER RUB 1 Tbsp ancho chile powder 1 Tbsp unsweetened cocoa powder ½ tsp cinnamon Salt & pepper

In 5 minutes...

Here’s a fun way to use up leftover brownies: Make cocoa using espresso so and milk instead of water; mix in brownie pieces; top with whipped cream!

+

+ =

Combine ingredients.

Rub into 1 lb of pork or beef, or over a whole chicken. Let stand 15 minutes before grilling or roasting as usual.

3 very ripe bananas ½ cup vegetable oil 2 eggs ½ cup light-brown sugar 1½ cups all-purpose flour 3 Tbsp unsweetened cocoa, sifted 1 tsp baking soda

1. Preheat oven to 400°F and line a muffin pan with paper cups. Mash bananas by hand or with a mixer.

2. While still mashing, add the oil, then the eggs and sugar.

3. Mix the remaining ingredients together; beat gently into the banana mixture, then spoon into cups.

4. Bake 15–20 mins.

Cool slightly in pan before removing to wire rack.

From NIGELLA KITCHEN by Nigella Lawson. Copyright © 2010. Published by Hyperion.

For more recipes, go to

dashrecipes.com

PHOTOS BY MANFRED KOH, PROP & FOOD STYLING BY COLLEEN DEMARCO, AND DANIEL STIER/GETTY (NIGELLA)

rMakes: 12

PAGE 4 • NOVEMBER 2010 • dash

© PARADE Publications 2010. All rights reserved.

7 DIFFERENT BEVERAGES, ONE SMART LITTLE BOT.

BREWBOT.COM ©2010 Kraft Foods. All rights reserved.

TAS009-14-95195-1

© PARADE Publications 2010. All rights reserved.

FAST EASY FRESH

QUICK DISHES FROM

As the nights turn chilly, we crave satisfying dishes like this one Penne with Cauliflower & Breadcrumbs

fHands-on: 23 mins. tTotal: 23 mins. rServes: 4 8 oz penne rigate 5 cups cauliflower florets 2 Tbsp (¼ stick) butter 1½ Tbsp Dijon mustard 1½ cups fresh wholewheat breadcrumbs ½ cup heavy cream

¾ cup (packed) freshly grated Parmesan cheese 2 tsp grated lemon peel Salt & pepper, to taste 1. Boil pasta in salted water 5 minutes. Add cauliflower.

Cook until cauliflower and pasta are tender but firm, 6 minutes. Drain, reserving ½ cup cooking liquid. Return pasta and cauliflower to pot.

2. Meanwhile, melt butter in

large skillet over medium-high heat. Whisk in mustard. Add breadcrumbs and cook, stirring, until golden, 7–8 minutes. Transfer to bowl.

3. Add cream, Parmesan, lemon peel, and the reserved cooking liquid to pasta. Toss over medium heat until sauce simmers, 2–3 minutes. Season with salt and pepper.

4. Top with breadcrumbs.

Serve with extra Parmesan.

The difference between undercooked and perfect is a matter of seconds: A close watch is key. For 1 pound of pasta, use at least 8 quarts of well-salted water.

PHOTO BY JOSÉ PICAYO AND ILLUSTRATIONS BY ARTHUR MOUNT

Stir the pasta the moment you add it, so it doesn’t stick.

Use tongs to twist longer pasta, so it’s submerged.

When the pasta begins to soften, start tasting—tender but firm is what you’re after.

If you see a thin, starchy line inside, keep cooking.

WIN! WIN!

at bonappetit.com m

SHARE SH YOUR THANKSGIVING BLOOPERS AND WIN!!

Tell us about your funniest Thanksgiving kitchen disaster, and you'll be entered to win an All-Clad roasting pan and rack!* Visit bonappetit.com/go/bloopers

Drain in a colander. Toss with 1 Tbsp oil. Don’t rinse—the starch on the pasta’s surface helps the sauce adhere.

NO PURCHASE NECESSARY. TO ENTER AND FOR FULL RULES, GO TO BONAPPETIT.COM/GO/BLOOPERS. STARTS 9:01 AM EST 10/1/10 AND ENDS 11:59 PM EST 11/16/10. OPEN TO LEGAL RESIDENTS OF THE 50 UNITED STATES/D.C. * 18 OR OLDER, EXCEPT EMPLOYEES OF SPONSOR, THEIR IMMEDIATE FAMILIES, AND THOSE LIVING IN THE SAME HOUSEHOLD. VOID OUTSIDE THE 50 UNITED STATES/D.C., AND WHERE PROHIBITED. A.R.V. $400. SPONSOR: CONDÉ NAST.

Comforting Autumn Pasta

How to...

Cook Perfect Noodles

PAGE 6 • NOVEMBER 2010 • dash

© PARADE Publications 2010. All rights reserved.

EASY ENTERTAINING

Let’s Go Tailgating!

This portable game-day grub’s so tasty, you’ll make it at home, too PEPPERONI BREAD On a floured surface, roll store-bought pizza dough to 12x16". Layer with pepperoni and provolone; sprinkle with Parmesan. Roll up; pinch seams. Spray a baking sheet with PAM. Place roll seam-side-down.

Brush with egg. Bake at 350ºF 35–40 minutes.

BEER PHOTOS BY LUIS ERNESTO SANTANA (POST ROAD & SIERRA NEVADA) AND MANFRED KOH (SAMUEL ADAMS)

GNOCCHI SKEWERS Cook gnocchi per package directions.

Thread on skewers with cherry tomatoes and basil. Douse with olive oil, salt, pepper. Grill 2 minutes, or until charred.

Try an Autumn mn Brew d malty maltty Brisk weather calls for full-bodied ier foo ods. beers that can stand up to heartier foods.

Toast the season with Bud Light Golden olden Wheat, which has a touch of citruss and coriander. Abita Pecan Harvest, made de with h toasted nuts, complements cheese boards..

Brooklyn Brewery’s Post Road offerss true pumpkin aroma. Sierra Nevada’s smoky moky Tumbler is a perfect foil for BBQ. And Samuel Adams’ Dunkelweizen is a spicy dark-wheat beer good with roasted d fare.

ITALIAN SAUSAGES For each person, brown 1 hot and 1 sweet Italian sausage in a medium-hot pan. Add 1 Tbsp butter and sliced onion; cook 2–3 minutes. Mix in ¼ cup sliced Peppadews and salt and pepper. Cover; cook 15 minutes.

TIRAMISU TO GO Mix 8 oz cream cheese with 16 oz Cool Whip; set aside. Slice angel food cake 1" thick; cut into circles. Dip a circle in cooled espresso and place in a jar; top with cream mixture. Repeat.

Sprinkle with cocoa and chocolate chips. Cover.

Chill at least 2 hours. dash • NOVEMBER 2010 • PAGE 7

© PARADE Publications 2010. All rights reserved.

WIN A TRIP TO THE

Food Network South Beach Wine & Food Festival Presented by Food & Wine, February 24-27, 2011 Enter to win a weekend trip to the 10th anniversary celebration of the Food Network South Beach Wine & Food Festival! The winner receives round-trip airfare for 2 to South Beach, hotel accommodations for 3 nights and passes to the Festival’s hottest events! Plus, the winner also gets a copy of the Food Network South Beach Wine & Food Festival Cookbook!

Learn more about the cookbook at:

sobefestcookbook.com

Sweepstakes brought to you by:

NO PURCHASE NECESSARY. To enter and for full rules, including alternate means of entry, visit www.dashrecipes.com/southbeach. Starts 1:00 PM E.D.T., 11/10/10 and ends 1:00 PM E.D.T., 12/31/10. Open to legal residents of the 50 United States (D.C.) 21 years and older, except employees of Sponsors, immediate families and those living in the same household. Odds of winning depend on the number of entries received.

Void outside the 50 United States (D.C.) and where prohibited. ARV of grand prize is $4,800. Sponsors: Parade Publications, Southern Wine & Spirits.

Š PARADE Publications 2010. All rights reserved.

Š PARADE Publications 2010. All rights reserved.

WHAT’S COOKING!

Thanksgiving Made Easy

Banish the last-minute panic! These fabulous sides can be prepared in advance, one relaxing day at a time.

MAKE 3 DAYS AHEAD MAKE 1 DAY AHEAD

MAKE 1 DAY AHEAD

MAKE 2 DAYS AHEAD

PAGE 10 • NOVEMBER 2010 • dash

© PARADE Publications 2010. All rights reserved.

MONDAY

Cheesy Mashed Potatoes

fHands-on: 30 mins. tTotal: 60 mins. rServes: 8

4 lbs russet potatoes, peeled & quartered ½ cup (1 stick) salted butter 2 cups low-fat buttermilk ½ tsp nutmeg Salt & pepper 4 oz. fat-free cream cheese, softened ¼ cup flour 1 small leek, washed and thinly sliced Vegetable oil for frying 1½ cups shredded sharp Cheddar

*

1. In a pot, cover potatoes with cold, salted water. Bring to a boil, reduce heat; cook 20 minutes or until tender; drain. Warm butter, buttermilk, nutmeg, and 1 tsp each salt and pepper in a small pot. Mash potatoes. Add butter mixture and cream cheese; mix until smooth. Spread in a 9x13" glass baking dish. When cool, cover with foil; refrigerate.

2. Combine flour and ½ tsp each salt and pepper; toss with leek. In a pot, heat 1" oil to 350°F. Fry leek in batches until crisp, 2–3 minutes. Transfer to paper towels. Sprinkle with salt. Refrigerate in airtight container.

Add when reheating (see p. 12).

*

KITCHEN COUNTER PER SERVING: 430 calories, 46g carbs, 13g protein, 23g fat, 55mg cholesterol.

TUESDAY

One-Dish Stuffing

fHands-on: 10 mins. tTotal: 50 mins. rServes: 8

8 Tbsp (1 stick) salted butter 1 yellow onion, diced (about 2 cups) 4 ribs celery, sliced on the diagonal (about 2 cups) 15 oz seasoned croutons 2 Tbsp parsley flakes or ½ cup fresh 1 Tbsp poultry seasoning 4 cups low-sodium chicken stock OPTIONAL ADD-INS: 1 lb diced smoked ham or kielbasa 1 cup mixed dried fruit (cranberries, apples, apricots, prunes) 1 cup toasted nuts (walnuts, pecans) 1. Heat a large cast-iron skillet on mediumhigh. Melt butter; add onion & celery. Cook, stirring occasionally, until soft, 6–7 minutes.

2. Transfer mixture to a large bowl but do not clean skillet. Add croutons and remaining ingredients—including any (or all) of the optional ones—to mixture in bowl and toss very gently to combine.

3. Return stuffing to skillet. Let rest, uncovered, until cool; then cover with foil and refrigerate until 2 hours before serving.

KITCHEN COUNTER PER SERVING: (without add-ins) 370 calories, 39g carbs, 7g protein, 21g fat, 35mg cholesterol.

WEDNESDAY

Pan-Roasted Brussels Sprouts with Bacon

fHands-on: 17 mins. tTotal: 30 mins. rServes: 8

½ cup chopped bacon (about 3 oz) ½ tsp caraway seeds 1 small yellow onion, diced (1½ cups) ½ tsp dried thyme or 2 tsp fresh Salt & pepper 1 Tbsp white-wine vinegar 1½ lbs Brussels sprouts, trimmed and halved lengthwise 1. In a large pan on medium-high, sauté bacon and caraway seeds 2 minutes. Add onion, thyme, salt, and pepper; cook, stirring occasionally, until onion begins to brown and bacon is crisp, about 8 minutes.

Remove from heat. Add vinegar and scrape up any browned bits. Set aside to cool.

2. Meanwhile, bring a pot of salted water to boil. Fill a large bowl with ice water.

Blanch sprouts in boiling water 6–7 minutes, until tender but still crisp. Drain and transfer to ice bath. When cool, drain again and toss thoroughly with cooled bacon mixture.

Transfer to a resealable container and refrigerate until 2 hours before serving.

KITCHEN COUNTER PER SERVING: 90 calories, 8g carbs, 4g protein, 5g fat, 5mg cholesterol.

dash • NOVEMBER 2010 • PAGE 11

© PARADE Publications 2010. All rights reserved.

WHAT’S COOKING! WEDNESDAY EVE

THURSDAY

It’s Showtime!

But First...

The turkey’s in the oven (we figured you have a favorite recipe; if not, see dashrecipes.com) and the clock’s ticking.

Here’s how to pull everything together so you can relax and enjoy the feast.

f3 hours ahead: Set out a serving dish and utensils for each item.

f2 hours ahead: Remove potatoes,

squash plus butter mixture, Brussels sprouts, and stuffing from refrigerator so they can come to room temperature.

Roasted Squash With Apples & Pecans

fHands-on: 10 mins. tTotal: 50 mins. rServes: 8

Salad With Pears & Cranberry Vinaigrette

fHands-on: 10 mins. tTotal: 10 mins. rServes: 8

¼ cup (½ stick) salted butter 1 tsp dried sage or 1 Tbsp chopped fresh ¾ cup apricot jam ½ tsp pumpkin pie spice 3 lbs winter squash (such as butternut or delicata), cut in wedges ½ cup chopped pecans 2 medium-size green apples, peeled, cored, and cut into ½" wedges

½ cup frozen cranberries ¼ cup honey 2 Tbsp white-wine vinegar 1 tsp Dijon mustard ½ cup vegetable oil Salt & pepper 2 ripe pears 5 oz washed, cut romaine (8 cups) 1 cup toasted chopped walnuts 1 cup crumbled blue cheese

* * * *

* *

1. Preheat oven to 400°F. Line a rimmed baking sheet with foil. In a microwave-safe bowl, combine butter, sage, jam, and pumpkin pie spice; melt on Low. Stir.

2. In a large bowl, toss squash with half the butter mixture; spread on prepared sheet. Bake until top is caramelized, about 40 minutes, tossing every 15 minutes or so.

Remove from oven and cool, uncovered.

When cooled, transfer squash and leftover butter mixture to resealable containers; refrigerate until two hours before serving.

Add when reheating (see sidebar, right).

*

1. In a small saucepan over low heat, bring cranberries, honey, and vinegar to simmer; cook until cranberry skins break, 2–3 minutes; remove from heat and set aside to cool. Combine the cranberry mixture and Dijon mustard in a blender and blend until smooth.

2. With the blender motor running, drizzle in oil, then ½ cup water. (Once incorporated, the mixture should look thick and glossy.)

Season with salt and pepper. Refrigerate vinaigrette until ready to serve.

Add before serving (see sidebar, right).

*

KITCHEN COUNTER

KITCHEN COUNTER

PER SERVING: 230 calories, 35g carbs, 2g protein, 11g fat, 15mg cholesterol.

PER SERVING: 340 calories, 19g carbs, 6g protein, 28g fat, 15mg cholesterol.

f1¼ hours ahead: Core pears and

thinly slice for salad. Toss with romaine in large bowl. Top with nuts and crumbled blue cheese. Return to refrigerator but do not dress yet.

f1 hour ahead: Fold 1 cup Cheddar

into potatoes. Cover with plastic wrap.

f40 minutes ahead: The minute the

turkey is out of the oven, tent it with foil, then reset the oven to 375°F and move a rack toward the middle. Place the squash and stuffing on this rack.

f30 minutes ahead: Microwave

potatoes 15 minutes; stir to distribute cheese. Replace plastic wrap; cook additional 10 minutes. Transfer sprouts to a sauté pan and heat, stirring occasionally, until they’re nicely charred.

f15 minutes ahead: Remove foil from

stuffing; keep baking until top is golden.

f10 minutes ahead: To finish squash, heat a pan on medium-high; toast pecans 1 minute, shaking pan. Add apple wedges and butter mixture; sauté 4–5 minutes, until caramelized. Take squash from oven and top with butter mixture.

f5 minutes ahead: Remove stuffing from oven and turn dial to Broil. Sprinkle potatoes with remaining ½ cup Cheddar and fried leek. Broil until cheese melts, about 5 minutes. Dress salad. Carry everything to the table and dig in!

PAGE 12 • NOVEMBER 2010 • dash

© PARADE Publications 2010. All rights reserved.

Š PARADE Publications 2010. All rights reserved.

●

15 great ideas for easy dishes to cook this month

●

Pretzels for Breakfast! fHands-on: 15 mins. tTotal: 40 mins.rServes: 4 1 tube French bread or pizza crust dough (such as Pillsbury) 1 egg, beaten STREUSEL TOPPING: ¼ cup flour ¼ cup brown sugar 2 Tbsp butter ¼ cup powdered sugar, for dusting (optional) 1. Heat oven to 400°F. Grease a baking sheet.

2. Unroll dough into an 8x12" rectangle. Cut lengthwise into 4 strips.

Roll each strip into a 16" rope; form into a pretzel and transfer to baking sheet.

3. Mix together streusel ingredients until crumbly.

Brush pretzels with egg, then sprinkle with streusel. Bake until puffed and golden, about 20 minutes. Dust with powdered sugar, if desired.

Try these fun toppings...

Brush on jam or sprinkle with granola, cinnamon sugar, or dried fruit!

Mini Thai Meatballs & Peanut Sauce

f Hands-on: 15 mins. t Total: 45 mins. rServes: 12 as snack 1 lb ground pork 2 Tbsp chopped fresh cilantro 1½ Tbsp lime juice 1 piece (2") ginger, grated 1 carrot, shredded Salt & pepper 1 cup Asian peanut sauce

1. Heat oven to 375°F. Line a baking sheet with parchment or foil.

2. In a large bowl, combine everything but sauce. Shape into 1½" balls; set on sheet.

Bake, flipping halfway through, until deep golden, 30 minutes.

3. Serve with peanut sauce for dipping, plus lime wedges (optional).

For more recipes, go to

dashrecipes.com

PHOTOS BY MANFRED KOH, PROP AND FOOD STYLING BY COLLEEN DEMARCO (TOPPINGS PHOTOS)

SNACKS & STARTERS

dashcookbook

PAGE 14 • NOVEMBER 2010 • dash

© PARADE Publications 2010. All rights reserved.

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LLC THE FLINTSTONES: TM & © Hanna-Barbera.

(s10)

© PARADE Publications 2010. All rights reserved.

dashcookbook FROM

Spinach Dip You’ll Love LABEL TO TABLE

A colorful Greek twist on a tried-and-true classic

fHands-on: 10 mins. tTotal: 2 hr. rServes: 8

1 package (10 oz) frozen chopped spinach, thawed and squeezed dry 1 3 cup thinly sliced green onions

1 Knorr Vegetable Mix 1 container (16 oz) nonfat Greek yogurt 1 cup low-fat mayonnaise 1 lb plum tomatoes ¼ cup diced red onion

1. In a bowl, blend Knorr Vegetable Mix, yogurt, and mayonnaise until smooth.

Seed and dice tomatoes.

Gently fold tomatoes plus remaining ingredients into yogurt mixture.

2. Cover and chill 2 hours.

Serve with warmed pita bread cut into wedges, sliced cucumbers and bell peppers, Greek olives, and pepperoncinis.

dashtip Make it yours: In place of onions & tomatoes, try artichokes, mushrooms, or almond slivers.

KITCHEN COUNTER PER SERVING: 120 calories, 16g carbs, 4g protein, 5g fat, and no cholesterol.

dashrecipes.com

Make It a Party You can dress up this dip to suit any occasion!

FOR COCKTAILS Serve fun nibbles. s.

Spoon dip on veggies like sliced cukes and d hollowed-out cherry tomatoes..

FOR AN OPEN HOUSE Create an eye-catching bowl.

Scoop out the inner leaves of a red cabbage; fill with dip.

FOR A GIRLS’ NIGHT IN Keep it casual with chips. Dash likes Food Should Taste Good’s Multigrain or Olive varieties.

PHOTOS BY ROMULO YANES (4) AND CHIPS BY MANFRED KOH

For more recipes, go to

PAGE 16 • NOVEMBER 2010 • dash

© PARADE Publications 2010. All rights reserved.

The gif t that lets them enjoy their music.

Even more.

Shown in Platinum White with Multi-CD Changer.

The Bose® Wave® music system and Multi-CD Changer. Give that special someone the acclaimed Wave® music system and see them smile. Give it together with the Multi-CD Changer for hours of uninterrupted music, and watch that smile grow.

Premium sound quality makes it a great gift.

The Wave® music system brings new life to music.

Advanced Bose technology produces what AudioVideo International calls “deeper bass and more accurate reproduction of the sound of musical instruments.” The result is realism that more closely reproduces the magic of a live performance. Forbes FYI says, “Turn it up, close your eyes and you’ll think you’re listening to a…sound system that costs five times more.”

The Multi-CD Changer makes it even more appreciated. Designed exclusively for the Wave® music system, the optional Multi-CD Changer allows you to enjoy convincingly accurate sound for hours on end. One CD or MP3 CD goes in the Wave® music system, and three more go in the changer. They work as one. What’s more, a credit card-style remote easily operates every feature, including the FM/AM digital tuner, clock and alarm. It’s all-in-one convenience from a system that provides an elegant addition to the living room, kitchen, bedroom or office.

Take advantage of our 30-day, risk-free trial. Choose your favorite color: Platinum White, Graphite Gray or Titanium Silver. And use our 30-day, risk-free trial to experience the performance in your own home.

When you call, be sure to ask about making 12 easy payments, with no interest charges from Bose.* Order the Wave® music system today.

Better yet, order it with our Multi-CD Changer and save $100. They’re the gifts that make special occasions even more special. In fact, as Rich Warren reports in the News-Gazette, the “Wave music system will flat out seduce you.”

SAVE $100 when you order the Wave® music system with our Multi-CD Changer

by December 31, 2010.

To order or learn more:

1-800-925-9738, ext. TW695 www.Bose.com/WMS

*Bose payment plan available on orders of $299-$1500 paid by major credit card. Separate financing offers may be available for select products. See website for details. Down payment is 1/12 the product price plus applicable tax and shipping charges, charged when your order is shipped. Then, your credit card will be billed for 11 equal monthly installments beginning approximately one month from the date your order is shipped, with 0% APR and no interest charges from Bose. Credit card rules and interest may apply. U.S. residents only. Limit one active financing program per customer. ©2010 Bose Corporation. Patent rights issued and/or pending. The Wave® music system’s distinctive design is also a registered trademark of Bose Corporation. Financing and savings offers not to be combined with other offers or applied to previous purchases, and subject to change without notice.

If the Wave® music system is returned, the Multi-CD Changer must be returned for a full refund. Offers are limited to purchases made from Bose and participating authorized dealers. Offer valid 11/1/10-12/31/10. Risk free refers to 30-day trial only, requires product purchase and does not include return shipping. Delivery is subject to product availability. Quotes reprinted with permission: Thomas Jackson, Forbes FYI, Winter/04.

© PARADE Publications 2010. All rights reserved.

dashcookbook

FROM

HEALTHY DINNER TONIGHT

Leftover Turkey? Make Soup!

Turkey, Tortellini & Watercress Soup

fHands-on: 15 mins. tTotal: 2 hrs. rServes: 6

4 quarts (16 cups) water The carcass of a turkey, broken into large pieces 1 carrot, sliced 2 ribs of celery 1 bay leaf 1 onion, quartered ½ tsp dried thyme 3 parsley sprigs 1 tsp fennel seeds

½ lb fresh cheese tortellini Salt & pepper, to taste 4 cups coarsely chopped rinsed watercress 1. In a large pot, combine the water, turkey carcass, carrot, celery, bay leaf, onion, thyme, parsley, and fennel seeds and simmer the mixture, uncovered, for 1½ hours.

Strain the stock through a sieve into a large bowl, then transfer the turkey meat to a cutting board, discarding the bones and remaining solids.

2. Chop the meat fine. Return the strained stock to the pot, add turkey meat, and bring to a boil. Add tortellini, salt and pepper to taste; simmer until the tortellini are just tender.

Add watercress and simmer the soup for 1 minute. Serve hot. Makes about 12 cups.

KITCHEN COUNTER PER SERVING: 340 calories, 35g carbs, 25g protein, 11g fat, 50mg cholesterol.

Holiday Eating Tips

BY JOY BAUER I love Thanksgiving! It brings friends and family together.

Too bad it also brings high-cal comfort foods at a time when our appetites are already surging. We may instinctively eat more in cold weather because of something known as the “thermic effect of food”: Eating actually increases one’s metabolism and helps warm us up. Here are a some ways to enjoy the feast...in moderation. ● Don’t starve yourself on Thanksgiving morning or you’ll inhale too much stuffing and pie later on. Eat a light breakfast and lunch instead—lean protein and veggies are best. ● Enjoy your favorite foods at the main meal, but stick with one plate’s worth, and have a small portion of dessert. No seconds (with the exception of veggies!), and no picking at leftovers. ● Send leftovers home with your guests if you’re the host, but don’t accept leftovers if you’re the guest. ● Return to your everyday menu the day after Thanksgiving, so you don’t get out of the habits of healthy eating.

For more recipes, go to

dashrecipes.com

*

For more holiday recipes, download Epicurious’ Recipes & Shopping List app on iTunes or from Android Market.

PAGE 18 • NOVEMBER 2010 • dash

© PARADE Publications 2010. All rights reserved.

When your little one gets sick with a cold or cough,

do you know what to do?

Children’s cough and cold medicines are safe and effective, but like all medicines, they can have real risks if mi misused or stored incorrectly. Make sure you always fo follow label directions when giving medicine to kids, ne never give oral cough and cold medicines to childrennd u under the age of 4, and always remember to medicines out of the reach and sight of children. keep med

For more information about children’s cough and cold medicines, visit OTCsafety.org.

Brought to you by the makers of over-the-counter medicines

Š PARADE Publications 2010. All rights reserved.

dashcookbook

CLASSIC RECIPES FROM

More to Munch On The editors of Gourmet donned their aprons, revved up their mixers, and baked thousands of cookies to select the best recipe from each year of the magazine’s history —69 cookies in all.

SWEET TREAT

Delicious Mocha Cookies A double dose of chocolate makes these treats extra-rich

Nutmeg and cinnamon spice up Moravian White Christmas Cookies (1946).

4 oz unsweetened chocolate, chopped 3 cups semisweet chocolate chips 1 stick (½ cup) unsalted butter, cut into bits ½ cup all-purpose flour ½ tsp double-acting baking powder ½ tsp salt 4 large eggs, at room temperature 1½ cups sugar 1½ Tbsp instant espresso powder 2 tsp vanilla extract

1. Preheat oven to 350°F. In a metal bowl set over a saucepan of simmering water, melt the unsweetened chocolate, 1½ cups of the chocolate chips, and the butter, stirring until the mixture is smooth, then remove the bowl from the heat.

2. In a small bowl, stir together the flour, baking powder, and salt. In another bowl, beat the eggs with the sugar until the mixture is thick and pale, then beat in the espresso powder and the vanilla. Fold the chocolate mixture into the egg mixture; fold in the flour mixture, then stir in the remaining chocolate chips. Let the batter stand for 15 minutes.

3. Drop the batter by heaping tablespoons onto baking sheets lined with parchment paper and bake the cookies in the middle of the preheated oven for 8–10 minutes, or until puffed, shiny, and cracked on top. Let the cookies cool on the baking sheets, transfer to racks, and let cool completely.

Buttery Walnut Acorn Cookies are dipped in melted chocolate (2000).

Look for these recipes and more at dashrecipes.com

dashtip

Cooled cookies will keep for one week, in a resealable container, with a layer of waxed paper between each layer of cookies.

To buy The Gourmet Cookie Book, visit condenaststore.com

PHOTOS BY ROMULO YANES

fHands-on: 10 mins. tTotal: 35 mins. rMakes: 36

PAGE 20 • NOVEMBER 2010 • dash

© PARADE Publications 2010. All rights reserved.

Because you put so much into every slice.

There’s nothing like a pie from your very own kitchen. That’s why you count on Karo®—the brand made from trusted ingredients.

Ready to Bake in

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utes!

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Classic Pecan Pie

Compliments Guaranteed For this classic recipe and many more, visit KaroSyrup.com.

Karo® is a registered trademark of ACH Food Companies, Inc. © 2010.

All Rights Reserved.

© PARADE Publications 2010. All rights reserved.

dashcookbook

LABEL TABLE dashTO HERO

A Recipe for Health Great hospital food is no longer an impossible dream. At Fletcher Allen Health Care in Burlington, Vt., nutritional director Diane Imrie has created an innovative program for feeding patients and visitors.

Here’s why she’s Dash’s first food hero: So what’s the secret to great hospital food?

We have a team of chefs who cook everything fresh to order using mostly local ingredients.

The cafeteria offers the best deal around, like grilled salmon with pesto, a vegetable, and rice for less than $6, so it’s always busy.

How does this work for the patients?

They choose from a menu, as if it’s room service, and their food is cooked fresh to order. They can even get homemade chicken broth (our chef decided to make it when we

started buying whole chickens, not boneless parts, from a local farmer).

What inspired you to make changes?

Food is an integral part of prevention and healing. This year, we put in a rooftop garden [at right] where patients can stroll. The labels on the vegetables and fruits explain, for example, why a tomato or a plum is good for you. There’s a kids’ tasting garden, too. They can eat anything they pick.

How does this affect the bottom line?

Costs have gone up, but revenue has gone up quicker, so it’s been very profitable. Plus by buying food from local farmers, we put more than $1 million a year back into our community. That keeps people healthy because they have jobs!

Imrie’s fresh ideas have made the Fletcher Allen cafeteria one of Burlington, Vt.’s best places to eat.

Do you know a food hero? Write and tell us at dashhero@dashrecipes.com.

Your Thanksgiving Shopping List

POTATOES

STUFFING

4 lbs russet potatoes 1 stick salted butter 2 cups low-fat buttermilk ½ tsp nutmeg 4 oz. fat-free cream cheese 1 small leek 1½ cups shredded sharp Cheddar

1 stick salted butter 1 yellow onion 4 ribs celery 15 oz seasoned croutons 2 Tbsp parsley flakes 1 Tbsp poultry seasoning 4 cups lowsodium chicken stock

SPROUTS ½ cup chopped bacon (about 3 oz) ½ tsp caraway seeds 1 small yellow onion ½ tsp dried thyme 1 Tbsp white-wine vinegar 1½ lbs Brussels sprouts

SQUASH ¼ cup (½ stick) salted butter 1 tsp dried sage ¾ cup apricot jam ½ tsp pumpkin pie spice 3 lbs winter squash ½ cup chopped pecans 2 medium-size green apples

SALAD ½ cup frozen cranberries ¼ cup honey 2 Tbsp white-wine vinegar 1 tsp Dijon mustard 2 ripe pears 5 oz washed, cut romaine 1 cup toasted chopped walnuts 1 cup crumbled blue cheese

PANTRY You probably already have these, but just in case: sugar, salt, pepper, olive oil, vegetable oil, flour

LEFTOVERS! 1 carrot 2 ribs of celery 1 bay leaf 1 onion ½ tsp dried thyme 3 parsley sprigs 1 tsp fennel seeds ½ lb fresh cheese tortellini 4 cups watercress

PHOTOS BY ANDREW WELLMAN (DIANE) AND FLETCHER ALLEN HEALTH CARE (GARDEN)

Streamline your side-dish preparations with our handy checklist below. We’ve included all you need to make the easy recipes on pages 11–12 and the delicious soup on page 18. Now all you have to remember is the turkey and the pies!

PAGE 22 • NOVEMBER 2010 • dash

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Healthy Holiday Gift and a FREE Car Charger with activation, over a $130 value!

This holiday season, give good health and get great savings.

Most cell phone companies treat you like a number.

Their idea of good customer service is to send you to a computerized voice system when you have a question. At GreatCall, the creators of the Jitterbug, we offer live Customer Service 24 hours a day, 7 days a week based right here in the U.S. for no additional fees. And if you dial “0� on your Jitterbug, you’ll reach a trained GreatCall Operator who will greet you by name on every call. They can also add your friends’ names and numbers to your PhoneBook, and even add appointments to your personal calendar so reminders will appear right on your phone. #ELL PHONES TODAY HAVE BECOME MORE DIFl CULT TO see and harder to hear. They have many features that you may never use getting in the way of what you really need in a cell phone. But GreatCall, with worldwide leader Samsung, has created a cell phone that has bigger buttons and bigger numbers so it’s easy to see. The Jitterbug also reduces background noise, making the sound loud and clear. And with the Jitterbug, you can even turn features on or off so nothing gets in the way of making a phone call.

8003732500

With our new Simply Unlimited plan, you get unlimited nationwide calling and texting on one of America’s largest and most reliable wireless networks. We also include our most popular services and applications at no additional cost, like unlimited 24/7 Operator Assistance and our LiveNurse app. And with GreatCall, you’ll never pay data charges to use any of our services or applications.

For a limited time, we’re offering four of our most popular wellness apps FREE for 6 months.

We call it our Healthy Holiday Gift. It includes The Wellness Call, Daily Health Tips and both of our award-winning apps - LiveNurse and Medication Reminders to keep you safe and healthy.

To order or learn more, call

1-800-373-2500 or visit us at greatcall.com Limited Time Offer

Healthy Holiday Gift and a FREE Car Charger, over a $130 Value.

With Jitterbug activation by 1/11/11.

Also available in white and red.

No contracts, no cancellation fees.

Plan

Monthly Anytime Minutes

Nights/ Weekend Minutes

1499 $ 1999

50 100

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3999

400

Unlimited

Monthly Rate $

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New Simply Unlimited

$

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(7 PM - 6 AM)

Unlimited Minutes + Unlimited Text + Unlimited Operator Assistance

From set-up to service, GreatCall is simply different. s Powered by one of America’s largest and most reliable wireless networks s No contracts, no cancellation fees, no binding commitments s Dial “0� anytime to reach a friendly GreatCall Operator s Powerful speaker delivers clear sound s Large keypad makes dialing easy s Friendly, 30-Day Return Policy1 s Plans starting at $1499 a month

The Healthy Holiday Gift is valid for 6 months and the offer must be activated between 11/10/10 and 1/11/11. After the 6 month period, applicable charges will apply. All rate plans, services and applications require the purchase of a GreatCall phone and a one-time set up fee of $35. Coverage and service is not available everywhere. Other charges and restrictions may apply. Screen images simulated. There are no additional fees to call GreatCall’s 24-hour U.S. Based Customer Service. However, for calls to an Operator in which a service is completed, minutes will be deducted from your monthly balance equal to the length of the call and any call connected by the Operator, plus an additional 5 minutes. GreatCall is not a health care provider and does not provide health care services. You should seek the advice of your physician if you have any questions about medical treatment. Monthly rate plans do not include government taxes or assessment surcharges.

Prices and fees are subject to change. Monthly Anytime minutes carry over and are available for 60 days. Night clock begins at 7pm and ends at 6am. Nights and Weekend Minutes are good for 30 days. Unlimited does not mean unreasonable. If your usage is unreasonable, we may, at our option, terminate your service or change your plan to one with no unlimited usage components.

We will provide notice if we intend to take any of the above actions, and you may terminate your service prior to the change. 1 We will refund the full price of the GreatCall phone if it is returned WITHIN DAYS OF PURCHASE IN LIKE NEW CONDITION 7E WILL ALSO REFUND YOUR l RST MONTHLY SERVICE CHARGE IF YOU HAVE LESS THAN MINUTES OF USAGE )F YOU HAVE MORE THAN MINUTES OF USAGE A PER minute charge of 35 cents will apply for each minute over 30 minutes. The activation fee and shipping charges are not refundable. Jitterbug and GreatCall are registered trademarks of GreatCall, Inc. Samsung Telecommunications America, LLC (“Samsung�). Samsung is a registered trademark of Samsung Electronics America, Inc. and/or its related entities. Copyright Š2010 GreatCall, Inc.

Š PARADE Publications 2010. All rights reserved.

®

Makes Celebrations Sweeter

™

This Holiday season, open up a box of delicious HERSHEY®’S POT OF GOLD® chocolates to share with your family and friends. HERSHEY®’S POT OF GOLD® chocolates make any occasion a little more special.

© 2010 The Hershey Company

© PARADE Publications 2010. All rights reserved.