In this vibrant, healthy carrot-orange juice recipe, we jazz up plain
orange juice by adding a yellow tomato, apple and carrots to pack in
immune-boosting vitamins A and C. No juicer? No problem. See the juicing
variation below to make this carrot-orange juice recipe in a blender.
Makes:2 servings Serving Size:about 8 ounces each Active Time: Total Time:
Ingredients
1 medium yellow tomato, cut into wedges
1 medium orange, peeled and quartered
1 medium apple, cut into eighths
4 large carrots, peeled
Ice cubes (optional)
Preparation
Working in this order, process tomato, orange, apple and
carrots through a juicer according to the manufacturer’s directions.
(No juicer? See Tip.)
Fill 2 glasses with ice, if desired, and pour the juice into the glasses. Serve immediately.
Tips & Notes
Tip: No juicer? No problem. Try this
DIY version of blended and strained juice instead: Coarsely chop all
ingredients. First, place the soft and/or juice ingredients in the
blender and process until liquefied. Then, add the remaining
ingredients; blend until liquefied. Cut two 24-inch-long pieces of
cheesecloth. Completely unfold each piece and then stack the pieces on
top of each other. Fold the double stack in half so you have a 4-layer
stack of cloth. Line a large bowl with the cheesecloth and pour the
contents of the blender into the center. Gather the edges of the cloth
together in one hand and use the other hand to twist and squeeze the
bundle to extract all the juice from the pulp. Wear a pair of rubber
gloves if you don’t want the juice to stain your hands.
Nutrition
111 calories; 1 g fat (0 g sat, 0 g mono);
0 mg cholesterol; 24 g carbohydrates; 0 g added sugars; 2 g protein; 1 g fiber; 38 mg sodium; 434 mg potassium.
Nutrition Bonus: Vitamin A (339% daily value), Vitamin C (66% dv)
Even people who think they don’t like beets love this vibrantly colored,
vegetable-packed borscht soup recipe, inspired by the legendary borscht
soup served at New York’s Russian Tea Room. Plenty of mushrooms,
cabbage and carrots along with a judicious amount of beef make this
healthy borscht recipe special.
Makes:8 servings, about 1 1/3 cups each Active Time: Total Time:
Ingredients
4 teaspoons canola oil, divided
8 ounces sirloin or flank steak, trimmed, cut into 1/2-inch cubes
8 ounces mushrooms, sliced
4 medium beets (about 1 pound), peeled and shredded
1 1/2 cups shredded cabbage
1 cup shredded carrots
1 cup finely chopped onion
1 cup finely chopped celery
1/2 cup red wine
6 cups reduced-sodium beef broth
1 cup no-salt-added tomato sauce
1 tablespoon Worcestershire sauce
1/4 cup chopped fresh dill, plus more for garnish
1/2 cup reduced-fat sour cream
Preparation
Heat 2 teaspoons oil in a large soup pot or Dutch oven
over medium-high heat. Add steak and cook, stirring frequently, until
beginning to brown, 2 to 4 minutes. Transfer to a bowl.
Add 1 teaspoon oil to the pot and heat over medium-high.
Add mushrooms and cook, stirring, until beginning to brown, 3 to 5
minutes. Transfer to the bowl.
Add the remaining 1 teaspoon oil to the pot. Add beets,
cabbage, carrots, onion and celery. Cook, stirring frequently, until
beginning to soften, about 10 minutes. Add wine and cook, stirring and
scraping up any browned bits. Stir in the reserved mushrooms, broth,
tomato sauce and Worcestershire sauce. Cover and bring to a boil. Reduce
heat to maintain a simmer and cook, covered, until the vegetables are
tender, about 30 minutes.
Add the reserved beef. Simmer, covered, until heated
through, 1 to 2 minutes. Stir in 1/4 cup dill. Top each portion with 1
tablespoon sour cream and garnish with more dill, if desired.
Tips & Notes
Make Ahead Tip: Refrigerate for up to 3 days; garnish just before serving.
Nutrition
Per serving: 154 calories; 5 g fat (2 g sat, 2 g mono);
25 mg cholesterol; 14 g carbohydrates; 0 g added sugars; 10 g protein; 3 g fiber; 427 mg sodium; 714 mg potassium.
Nutrition Bonus: Vitamin A (53% daily value), Vitamin C (24% dv), Potassium (21% dv), Folate (18% dv) Carbohydrate Servings: 1
Spinach-Parmesan stuffing provides great flavor in boneless, skinless
chicken thighs. Try it with the optional chicken livers in the stuffing
for an extra-rich treat. And don’t worry, even though when stuffed it
looks like the filling will ooze out, it doesn’t. The egg in the
stuffing acts as a binder to keep everything in place. The recipe makes
plenty of sauce, so be sure to cook up some pasta or make mashed
potatoes to serve alongside the saucy chicken.
Makes:10 servings, 1 thigh & 2/3 cup sauce each Active Time: Total Time:
Ingredients
Stuffing & Chicken
1 cup frozen (thawed) or cooked spinach, squeezed dry
1 cup fresh breadcrumbs from day-old bread, preferably whole-wheat (see Tip)
4 ounces fresh chicken livers, coarsely chopped (optional; see Note)
10 4- to 5-ounce boneless, skinless chicken thighs, trimmed
2 tablespoons extra-virgin olive oil
Sauce
2 cups finely chopped onion
1/2 cup finely chopped carrot
1/2 cup diced fennel bulb
1/4 cup finely chopped shallot
2 tablespoons minced garlic
1 1/2 cups dry white wine
3 cups reduced-sodium chicken broth
1 28-ounce can crushed tomatoes
2 tablespoons chopped fresh basil
2 teaspoons chopped fresh thyme
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
Preparation
To prepare stuffing & chicken: Combine spinach and
breadcrumbs in a medium bowl with chicken livers (if using), Parmesan,
egg, fennel fronds (if using), 2 tablespoons shallot, 1 tablespoon
garlic, thyme, 1/2 teaspoon pepper and 1/4 teaspoon salt until well
blended. Cover and refrigerate for at least 30 minutes or up to 1 day.
Place a chicken thigh skinned-side down on a work
surface. Fill the thigh with 2 to 3 tablespoons of the stuffing, first
filling the area (or pocket) left by the bone and placing the rest in
the center of the thigh. Roll the thigh closed and secure with 2 pieces
of kitchen string. Repeat with the remaining thighs and stuffing. (You
may have leftover stuffing.) Season with the remaining 1/4 teaspoon
pepper and salt.
Heat oil in a large, heavy, high-sided skillet or Dutch
oven over medium-high heat. Reduce heat to medium and add half the
thighs, seam-side down. Cook, turning 2 or 3 times, until brown on all
sides, 7 to 10 minutes total. Transfer to a clean plate and repeat with
the remaining thighs.
To prepare sauce: Add onion, carrot, fennel, 1/4 cup
shallot and 2 tablespoons garlic to the pan. Cover and cook, stirring
occasionally, until the vegetables are soft and beginning to brown,
about 5 minutes. Add wine and scrape up any browned bits; bring to a
boil over medium heat and continue to boil until the liquid is reduced
by about half, 6 to 8 minutes. Stir in broth, tomatoes, basil, thyme and
the chicken thighs. Bring to a boil over high heat; reduce heat to a
simmer and cook, uncovered and turning the thighs occasionally, until
cooked through and tender, 35 to 40 minutes.
Remove the thighs with a slotted spoon; tent with foil
to keep warm. Simmer the sauce further to thicken it, if desired, or
thin with a little broth or water if it’s too thick. Season with 1/2
teaspoon pepper and 1/4 teaspoon salt. Serve the chicken with the sauce.
Tips & Notes
Make Ahead Tip: Prepare the
stuffing (Step 1), cover and refrigerate for up to 1 day or stuff the
chicken (Step 2), cover and refrigerate for up to 1 day. | Equipment:
Kitchen string
Tip: To make fresh breadcrumbs, trim
crusts from whole-wheat bread. Tear bread into pieces and process in a
food processor until coarse crumbs form. One slice of bread makes about
1/2 cup fresh crumbs.
Note: Look for fresh chicken livers
that have not been previously frozen. Previously frozen livers exude
more liquid when cooking.
Nutrition
Per serving: 333 calories; 13 g fat (4 g sat, 6 g mono);
98 mg cholesterol; 20 g carbohydrates; 0 g added sugars; 28 g protein; 4 g fiber; 615 mg sodium; 665 mg potassium.
Nutrition Bonus: Vitamin A (83% daily value), Vitamin C (22% dv), Iron, Potassium & Zinc (19% dv), Magnesium (16% dv)
This sweet-tart pomegranate molasses glaze is delicious combined with
the citrusy sumac spice rub, and gives the roasted chicken a dark, ruby
luster. Rub the chicken earlier in the day, or overnight, for the best
flavor.
Makes:6 servings Active Time: Total Time:
Ingredients
1 tablespoon ground sumac (see Tips)
1 tablespoon kosher salt
1 4-pound chicken
6 cups sliced cored fennel (2-3 large bulbs)
1 large yellow onion, chopped
2 teaspoons extra-virgin olive oil
1/2 cup pomegranate molasses (see Note)
2 tablespoons honey
1 teaspoon freshly ground pepper
Pomegranate seeds for garnish (see Tips)
Preparation
Preheat oven to 425°F.
Combine sumac and salt in a small bowl. Remove giblets
from chicken (if included) and trim any excess skin; pat dry. Loosen the
skin over the breast and thigh meat and rub the spice mixture under the
skin plus a little on the skin. Tuck the wings under and tie the legs
together with kitchen string, if desired.
Combine fennel and onion in a large roasting pan and
toss with oil to coat. Place the chicken, breast-side up, on the
vegetables.
Combine pomegranate molasses, honey and pepper in a
small bowl. Transfer half the mixture to a small saucepan and set aside
to serve with the chicken.
Roast the chicken and vegetables for 20 minutes. Turn the chicken over, stir the vegetables and cook for 20 minutes more.
Turn the chicken over one more time (so it is
breast-side up) and stir the vegetables again. Reduce oven temperature
to 400°. Brush the chicken all over with the remaining pomegranate
mixture, and continue to roast until an instant-read thermometer
inserted into a thigh without touching bone reaches 165°, 20 to 30
minutes more.
Transfer the chicken to a clean cutting board and let
rest for 10 minutes. Meanwhile, heat the pomegranate glaze in the
saucepan over low heat. Remove the string from the chicken, if
necessary, and carve the chicken. Serve with the fennel and onion,
drizzled with the warm glaze. Sprinkle with pomegranate seeds, if
desired.
Tips & Notes
Make Ahead Tip: Rub the chicken
with the spice mixture (Step 2), cover and refrigerate for up to 1 day.
Let stand at room temperature for about 20 minutes before roasting.
Tips: The tart red berries of the
Mediterranean sumac bush add fruity, sour flavor to many regional
dishes. Find ground sumac in Middle Eastern markets, specialty food
shops and online at penzeys.com. Or use 2 teaspoons freshly grated lemon
zest in place of the sumac.
To seed a pomegranate, fill a large bowl with water.
Lightly score the fruit into quarters from crown to stem end, cutting
through the skin but not into the interior of the fruit. Hold the fruit
under water, break it apart and use your hands to gently separate the
plump seeds (arils) from the outer skin and white pith. The seeds will
drop to the bottom of the bowl and the pith will float to the surface.
Discard the pith. Pour the seeds into a colander. Rinse and pat dry.
Seeds can be frozen for up to 3 months.
Note: Pomegranate molasses has a
bright, tangy flavor. (Don’t confuse it with grenadine syrup, which
contains little or no pomegranate juice.) Find it in Middle Eastern
markets and some large supermarkets near the vinegar or molasses. To
make your own: Simmer 4 cups pomegranate juice, uncovered, in a medium
nonreactive saucepan over medium heat until thick enough to coat the
back of a spoon, 45 to 50 minutes. (Do not let the syrup reduce too much
or it will darken and become very sticky.) Makes about 1/2 cup.
Refrigerate in an airtight container for up to 3 months.
Nutrition
Per serving (without skin): 330 calories; 10 g fat (3 g sat, 4 g mono);
103 mg cholesterol; 23 g carbohydrates; 14 g added sugars; 35 g protein; 4 g fiber; 723 mg sodium; 711 mg potassium.
220g pack blue Shropshire cheese, rind trimmed, diced
500g pack all-butter puff pastry
For the sauce
500ml vegetable stock
2 leeks, thinly sliced
1 tbsp cornflour
300ml pot double cream
Method
Melt
the butter in a large frying pan. Add the leeks and garlic, stir well,
cover and cook for 10 mins until the leeks are soft, stirring a few
times to check that they don’t catch. Tip into a large bowl. Put the
spinach in the pan and allow it to wilt. Leave to cool and, when cold,
squeeze out as much liquid from it as you possibly can.
Tip
the chestnut purée into the bowl with the leeks and add the 3 eggs, the
nutmeg, chestnuts, spinach, breadcrumbs, cheese and seasoning, and stir
until well mixed. Chill for at least 1 hr until the mixture firms up.
Heat
oven to 220C/200C fan/gas 7. On a lightly floured work surface, roll
out the pastry to a rectangle large enough to completely enclose the
filling. Carefully lift onto a large, long baking tray that has been
lined with baking parchment, then brush round all the edges of the
pastry with the remaining egg. Spoon the filling down the centre of the
length of the pastry, leaving the ends clear. Tuck the ends over the
filling, then firmly lift up the sides to wrap them round, trimming away
any excess pastry as you go. Brush with more egg to glaze, then make a
few holes in the top so steam can escape as it cooks. Bake for 40 mins
until golden and the filling is firm. Remove from the oven, brush with
more glaze and bake for 10 mins more.
To
make the sauce, heat the stock in a medium pan, add the leeks, boil for
5 mins, then take off the heat and scoop out 2 tbsp of the leeks. Blitz
the rest in the pan with the cornflour using a hand blender, then cook,
stirring, until thickened. Pour in the cream and reserved leeks and
warm through. Can be made 2 days ahead and chilled. Serve the pastry in
thick slices with the sauce.
Patti Anderson, a professional quilter, had never entered a cooking
contest before she took our challenge. This quick, no-fuss, chewy
chocolate cookie is made on your waffle iron. No need to haul out the
big mixer, you can mix the batter with a small hand mixer or even by
hand. Kids love these!
Makes:3 dozen cookies Active Time: Total Time:
Ingredients
1/2 cup salted butter
2/3 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup whole-wheat pastry flour
6 tablespoons cocoa powder
2 tablespoons canola oil
1/2 teaspoon espresso powder, (optional)
Confectioners' sugar, for dusting
Preparation
Preheat a nonstick (not Belgian) waffle iron.
Cream butter and sugar in a medium bowl. Beat in eggs
and vanilla. Add flour, cocoa powder, oil and espresso powder (if
using). Beat until thoroughly combined.
Drop the batter by rounded teaspoonfuls about 1 inch
apart onto the preheated ungreased waffle iron. (To avoid burnt fingers,
use two spoons, one to scoop and one to scrape dough onto the waffle
iron.) Close and cook until the cookies are puffed and cooked through, 1
to 1 1/2 minutes. Waffle irons vary, so watch closely and don’t let the
cookies get too dark. Transfer to a wire rack to cool until just warm.
Dust the cookies with confectioners’ sugar while still slightly warm
(see Variations). Variations: Instead of confectioners’ sugar, drizzle
cooled cookies with melted bittersweet and/or white chocolate. Or make a
peppermint drizzle: Mix 1 cup confectioners’ sugar, 4 teaspoons water
and 1/4 teaspoon peppermint extract; add natural green food coloring, if
desired.
Tips & Notes
Make Ahead Tip: Store in an airtight container for up to 1 day. Dust with additional confectioners' sugar just before serving.
Nutrition
Per cookie: 63 calories; 4 g fat (2 g sat, 1 g mono);
18 mg cholesterol; 7 g carbohydrates; 1 g protein; 1 g fiber; 22 mg sodium; 18 mg potassium.
This slow-cooked lamb and eggplant stew melts in your mouth. Sumac, a
lemony-flavored spice, gives the dish a fruity, tangy aroma. Look for it
in Mediterranean markets or spice shops. Serve the stew over mashed
root vegetables, bulgur or brown rice.
Makes:4 servings Active Time: Total Time:
Ingredients
1 1/2 pounds eggplant (see Tip), peeled
4 12-ounce lamb shanks (about 3 pounds), trimmed
2 tablespoons ground sumac, divided
1 1/4 teaspoons salt
1/2 teaspoon freshly ground pepper
2 tablespoons extra-virgin olive oil, divided
1 large green bell pepper, diced
1 small onion, diced
3 cloves garlic, minced, divided
5 plum tomatoes, diced
1 cup water
1/2 cup finely chopped parsley, divided
Preparation
Slice eggplant lengthwise into 1/2 -inch-wide slices,
then crosswise into 1-inch-wide pieces; set aside. Rub lamb shanks with 1
tablespoon sumac, salt and pepper.
Heat 1 tablespoon oil in a large Dutch oven (or other 5-
to 6-quart pot) over medium-high heat. Add the lamb; cook, turning
often, until browned on all sides, 5 to 7 minutes total. (Don’t
overcrowd the pan; brown in batches if necessary.) Transfer to a plate.
Add the remaining 1 tablespoon oil to the pot; add bell
pepper, onion, 2 minced garlic cloves and the remaining 1 tablespoon
sumac. Cook, stirring often, until the vegetables are beginning to
soften, 3 to 5 minutes. Return the lamb to the pot. Stir in the
eggplant, tomatoes and water. Bring to a boil. Reduce heat to maintain a
simmer, cover and cook, stirring occasionally and turning the shanks
over once about halfway through, until the lamb is very tender, about 2
hours.
Remove the lamb to a plate and tent with foil to keep
warm. Increase heat to medium-high and cook the sauce until slightly
reduced and thickened, 5 to 10 minutes. Remove from heat and stir in 1/4
cup parsley.
Combine the remaining 1/4 cup parsley and the remaining garlic in a small bowl.
Serve the lamb and vegetable sauce topped with the parsley-garlic mixture.
Tips & Notes
Tip: If you’re using large, common
globe eggplant, which can be more bitter than other varieties, salting
beforehand can reduce bitterness. To salt: Place prepped eggplant in a
large colander over a bowl and mix with 1 tablespoon salt. Top the
eggplant with a plate weighted down with cans. Let sit for 30 minutes to
1 hour before using. Rinse well with cold water, then dry with paper
towels.
Nutrition
Per serving: 319 calories; 14 g fat (3 g sat, 8 g mono);
94 mg cholesterol; 20 g carbohydrates; 0 g added sugars; 32 g protein; 9 g fiber; 812 mg sodium; 1048 mg potassium.
Nutrition Bonus: Vitamin C (98% daily value), Zinc (57% dv), Potassium & Vitamin A (30% dv), Folate & Iron (22% dv), Magnesium (18% dv)
Luxurious beef tenderloin shines when treated to a simple
horseradish-mustard rub and roasted for a nicely seared and flavorful
crust. Add 5 to 10 minutes to the roasting time for well done. Makes:8 servings Active Time: Total Time:
Ingredients
2 tablespoons prepared horseradish
1 tablespoon extra-virgin olive oil
1 teaspoon Dijon mustard
2 pounds trimmed beef tenderloin, preferably center-cut (see Note)
1 teaspoon kosher salt
2 teaspoons freshly ground pepper
Creamy Horseradish Sauce (recipe follows)
Preparation
Preheat oven to 400°F.
Combine horseradish, oil and mustard in a small bowl.
Rub tenderloin with salt and pepper; coat with the horseradish mixture.
Tie with kitchen string in 3 places. Transfer to a small roasting pan.
Roast until a thermometer inserted into the thickest
part of the tenderloin registers 140°F for medium-rare, 35 to 45
minutes. Transfer to a cutting board; let rest for 5 minutes. Remove the
string. Slice and serve with Creamy Horseradish Sauce.
Tips & Notes
Make Ahead Tip: Equipment: Kitchen string
Note: You'll need 2 pounds of trimmed
tenderloin for this recipe. Ask your butcher to remove the extra fat,
silver skin and the chain (a lumpy, fat-covered piece of meat that runs
along the tenderloin). If you buy untrimmed tenderloin, start with about
2 1/2 pounds, then use a sharp knife to trim the silver skin, fat and
chain.
Nutrition
Per serving: 220 calories; 11 g fat (5 g sat, 5 g mono);
76 mg cholesterol; 3 g carbohydrates; 25 g protein; 1 g fiber; 334 mg sodium; 364 mg potassium.
