Taste of Home 201609-10

SAVE OFFLINE

“Made you look. And yes, I’m wearing them.”

The core absorbs bladder leaks and odors in seconds. Hugs my curves for a discreet fit under clothes.

Always Discreet for bladder leaks.

September/October COOKING, C ARING AND SHARING ®

DELICIOUS PICKIN’S Load your bushel basket with recipes for farm-fresh breakfasts, ultimate tailgate take-alongs and the best darn apple pie to kick off a flavorful fall.

Celebrate 43 SPOOKY SOUP NIGHT Scare the chills away with big pots of soup for sharing. No toiling, no trouble.

49 GET IN THE SPIRIT Grab your paint, pumpkins and best pals for a decorating bash.

54 IT’S A PACKER PARTY Score big with your home team when you share these halftime champs.

The Best Apple Pie, page 22 MOM WISDOM

“Take a sweater.” —BARBARA KEELY LARSON SARASOTA, FL

23 Mixing Bowl 11 SUPER FUDGE

From a melted chocolate drizzle to smashed taters to roasted grapes—this tasty roundup will keep your family warm and happy.

Cook Smart 21 A+ APPLE PIE

This pie earns extra credit for the ultimate buttery crust plus an incredible filling.

46 98

70 THE DISH

A Kansas home cook shares what makes fall special in her stomping grounds. 73 CAREFREE CL ASSICS

Try effortless family comfort foods from the newest Simple & Delicious cookbook. 78 LUNCH & LEARN

A school nutritionist gets kids into healthy eating with local farmer trading cards and schoolyard gardens.

23 CRISP & COZY

Monday through Friday get fast and fresh with easy takes on tangy cranberries, crunchy cabbage and sweet, sweet corn. 38 MAKEOVER CHICKEN POTPIE

Pack in the veggies and savory sauce. Ditch the fat and calories. 40 LIVE WELL

Get an apple-packed salad and new facts on smart diet changes.

Close to Home 67 NOODLES FOR COMPANY

Learn this recipe by heart. Invite friends, break bread and relax.

Contest 81 HOMEMADE IN 30-ISH

Zip through weeknight cooking with prizewinning dishes that practically make themselves.

6 8 64 94 96

EDITOR’S LET TER RECIPE STAR THE TAST Y 10 MASTHEAD RECIPE INDEX

On Our Cover

Rigatoni (and Rolls!)

And more 90 DELICIOUS BY THE DOZEN

Have your eggs scrambled, in strata or on a pizza with recipes from volunteer Field Editors. 98 SWEET ZUCCHINI!

A home cook shares, readers rave. Just when you thought you’d run out of zucchini ideas, these spicedup cupcakes make their comeback.

Two Midwest moms share their secrets to a slam dunk meal: Make it super easy and crowd-pleasy. page 67 Cover by Grace Natoli Sheldon (Photographer), Stephanie Marchese (Set Stylist) and Kathryn Conrad (Food Stylist)

TASTE OF HOME (ISSN 1071-5878) (USPS 010-444), Vol. 24, No. 4, September/October 2016 © RDA Enthusiast Brands, LLC, 2016. Published six times a year (Feb/Mar, Apr/May, Summer, Sep/Oct, Nov, Dec) by RDA Enthusiast Brands, LLC, 1610 N. 2nd St., Suite 102, Milwaukee WI 53212-3906. Periodicals Postage Paid at Milwaukee, Wisconsin, and additional mailing offices. (PM Agreement No. 40065693), (Canadian GST No. 865444285RT) Postmaster: Send address changes to TASTE OF HOME, PO BOX 5294, HARLAN IA 51593-0794. Send undeliverable Canadian addresses to [email protected]. Questions About Your Subscription? Email [email protected]; visit tasteofhome.com/customercare; or write to TASTE OF HOME CUSTOMER CARE, PO BOX 5294, HARLAN IA 51593-0794, or, in Canada, PO BOX 934 STN MAIN, MARKHAM ON L3P 0G7. Subscription Prices: In U.S.: $19.98 for one year, $29.98 for two years, $39.98 for three years. (Canada: one year, $23.98 CDN plus GST or HST, where applicable; international subscriptions: $25.98 per year, U.S. funds prepaid.) Send new subscriptions to PO BOX 5294, HARLAN IA 51593-0794. Allow 4-6 weeks. Canada: PO Box 932 STN MAIN, MARKHAM ON L3P 0G5. Allow 4-6 weeks. Material in this publication may not be reproduced in any form without permission. Printed in USA. Taste of Home is a registered trademark of RDA Enthusiast Brands, LLC. For address changes, include both old and new addresses. If the post office alerts us your magazine is undeliverable, we have no further obligation unless we receive a corrected address within one year. Consumer Information: RDA Enthusiast Brands may share information about you with reputable companies in order for them to offer you products and services of interest to you. If you would rather we not share information, please write to RDA ENTHUSIAST BRANDS CUSTOMER CARE MAILING LIST, PO BOX 5294, HARLAN IA 51593-0794.

4

SEPTEMBER | OCTOBER 2016 TASTEOFHOME.COM

FIND IT! Oval Baker (on the cover) $43 wayfair.com

A snack full of protein your teens won’t roll their eyes at.

®/©2016 Tyson Foods, Inc.

THE SHORT LIST CATHERINE’S ROUNDUP OF GOOD TIMES, BIG HAPPENINGS AND GOTTA-TRY-IT FUN 1.

Editor’s Letter

Fan Favorites One of my first dates with my husband, Steve, was a Green Bay Packers playoff game in 2005. It was January in Wisconsin and so ridiculously cold that day at Lambeau Field. And it ended sadly: Brett Favre threw four interceptions to hand the victory to the Minnesota Vikings. But despite the freezing weather and the defeat, we had a joyous time among the Cheeseheads. I’ve been hooked on the Packers ever since. (On Steve, too.)

Set up your own trail mix bar. Mix it up with fun combos like these: A LL TH I N G S FA LL

Pecans, dried apples, pumpkin seeds and maple granola M I N I & M I G HT Y G O O D

Mini chocolate chips, mini peanut butter cups, mini marshmallows and mini pretzels M OV I E N I G HT

Given my love for the mighty Green and Gold, I’m particularly pleased about a special feature in this issue. We asked the great women behind some of my beloved Packers to share their favorite tailgate/couchgate dishes, and boy do these ladies know a thing or two about good fan food. The fun starts on page 54. You don’t even have to be a Cheesehead to get pumped up for these snacks. I promise. For an easy tailgate treat, do as my friend Karen does and set up a trail mix bar at your pregame party. Load it with all kinds of goodies, set out cute spoons and cups, and let everyone make his or her own mix. It’s a hit every time! Of course, football is just one of my favorite fall things. I wait all year long for fresh-baked apple pie (page 22) and bowls of cozy homemade soup (page 44). What are you craving? This issue is sure to warm you up.

CATHERINE CASSIDY EDITOR-IN-CHIEF

6

SEPTEMBER | OCTOBER 2016 TASTEOFHOME.COM

Popcorn, Milk Duds and chocolate-covered raisins 2.

Eat an Extra Dessert Day is Sept. 4. Have The Best Apple Pie, page 22, for breakfast—or lunch! 3.

Celebrate Love Note Day on Sept. 26 by tucking a happy thought into your sweetie’s lunch sack. 4.

Say Prost! to Oktoberfest with sausage, schnitzel and the incredible German Apple Salad on page 88. 5.

Save time and money with the new Shopping Tools at tasteofhome.com. Get an estimate of your total cost per serving, compare products and connect your shopping list to your store’s shopper app to pull in e-coupons and rewards.

6 5t reciphe publi

GET SOCIAL!

s he d !

27,13s5 share

THIS ISSUE’S

Her Zesty Horseradish Meat Loaf (page 76) takes a classic recipe up a notch—and her lucky family couldn’t be more thankful for it.

Stuffed Do you pack chops with provolone and spinach or peppers with quinoa and black beans? We want your recipes that get stuffed for the better.

Chili We’re sounding the siren for your best-ever chili recipes. Whether it’s family-friendly mild or four-alarm spicy, send your firehouse chili recipes our way.

Share Your Story If a bowl of dumpling soup warmed you after a romp

through leaf piles, or you spent a day picking apples for Gram’s famous pie, send your special fall recipes and the memories that go with them. SHARE YOUR OWN RECIPE CREATIONS, STORIES AND PHOTOS (WE’D LOVE TO SEE ALL THREE) AT TASTEOFHOME.COM/SUBMIT.

8

SEPTEMBER | OCTOBER 2016 TASTEOFHOME.COM

HOT ON FACEBOOK

Our Facebook fans went wild for this Cheesy Ham Chowder from Jennifer Trenhaile of Emerson, Nebraska. Like us at facebook.com/tasteofhome for more dishes to cheer for.

HEY, INSTAGR AMMERS!

Follow @tasteofhome on Instagram for more drizzled, dunked and dipped recipes that make fall even more fun.

GET PINSPIRED

Keep the doctor away and your family clamoring for more with our Apple-a-Day recipe board on Pinterest. Find it at tasteofhome.com/applepins.

FAMILY COOKING: RAWPIXEL.COM/SHUTTERSTOCK

WAY TO GO, NANCY ZIMMERMAN!

With the ease of NEW VELVEETA individually wrapped 4oz. Mini Blocks you’ve got endless possibilities. ®

MORE ENDLESS GOLD RECIPES AT VELVEETA.COM © Kraft Foods

Mixing Bowl

HERE’S OUR HAPPY ROUNDUP OF ALL THINGS TASTY AND HOMEY

DESSERT FIRST!

Quick & Easy Chocolate Sauce 12 oz. (2 cups) semisweet chocolate chips • 1 cup heavy whipping cream • ³ ₄ cup sugar In a small saucepan, combine all ingredients. Stirring constantly, bring to a boil over medium heat; boil and stir 2 minutes. Remove from heat. Makes 2¹ ₄ cups. —Mike Miller, Creston, IA

SUPER FUDGE Served warm, it’s ice cream’s best friend. But don’t stop there. Drizzle it over popcorn. Sandwich it between grahams. Or drench your pancakes with this all-around amazing chocolate sauce. TASTEOFHOME.COM SEPTEMBER | OCTOBER 2016

11

Mixing Bowl

FORK FI G HT

SMASHING PUMPKIN Spiked with spices and toasty walnuts, this special loaf is what we’re all craving.

YOU VOTED! We asked Taste of Home Facebook fans to pick: apple bread or pumpkin bread. Turns out, they go out of their gourds for pumpkin.

PUMPKIN BREAD

67% vs. 33% APPLE BREAD

Pumpkin bread. Love the flavors of all the spices. When it’s baking, it makes this New York home smell absolutely heavenly. —Debra Muller, Shirley, NY Mom always baked a round loaf of pumpkin bread in a can just for me. —Joyce Shaw Robinson, Benton, AR

Pumpkin Bread I keep my freezer stocked with homemade goodies like this spiced pumpkin bread. For stir-ins, think raisins, coconut, candied ginger, even cinnamon chips. —Joyce Jackson, Bridgetown, NS Prep: 10 min. • Bake: 65 min. + cooling • Makes: 1 loaf (16 slices) 1² ₃ 1¹ ₂ 1 1 ³ ₄ ¹ ₂ ¹ ₂ ¹ ₄ 2 1 ¹ ₂ ¹ ₂ ¹ ₂ ¹ ₂

12

cups all-purpose flour cups sugar tsp. baking soda tsp. ground cinnamon tsp. salt tsp. baking powder tsp. ground nutmeg tsp. ground cloves large eggs cup canned pumpkin cup canola oil cup water cup chopped walnuts cup raisins, optional

1. Preheat oven to 350°. Combine first eight ingredients. Whisk together eggs, pumpkin, oil and water; stir into dry ingredients just until moistened. Fold in walnuts and, if desired, raisins. 2. Pour into a greased 9x5-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 65-70 minutes. Cool in pan 10 minutes before removing to a wire rack. Per slice: 221 cal., 10g fat (1g sat. fat), 23mg chol., 212mg sod., 31g carb. (20g sugars, 1g fiber), 3g pro.

SEPTEMBER | OCTOBER 2016 TASTEOFHOME.COM

The warm spices and goodness of pumpkin bread remind me of my grandma’s kitchen every time! —Marcie Robinson, Wasilla, AK Gotta have pumpkin bread with apple butter in fall. —Jessica Larson, Racine, WI

NEXT UP CASSEROLES: GREEN BEAN vs. SWEET POTATO Get in on the fun! Like us at FACEBOOK.COM/ TASTEOFHOME.

Q&A I bought a big bunch of grapes and need to use ’em up in a hurry. Any ideas?

Roasting these little sweeties transforms them into something really special. Here’s how to do it. —Ellie Martin Cliffe, Taste of Home Senior Editor

Roasted Grapes 3 cups seedless red grapes • 2 tsp. canola oil • 2 fresh thyme or rosemary sprigs • ¹ ₂ tsp. sea salt Toss all ingredients together and roast at 450° just until grape skins start to split, about 15 minutes.

GR APE IDE AS

1

Plunk on a toasted baguette with cream cheese.

2

Scatter over grilled chicken with melted gorgonzola.

You can’t measure the importance of teaching them to cook. Ben’s Beginners™ is a movement helping families to eat better, by cooking together. Enjoy a fresh start for the whole family with our cooking lessons at UncleBens.com ®/™ Trademarks ©Mars, Incorporated 2016

3

Mix in a fall salad with pistachios.

Mixing Bowl

KiDS in the KiTCHeN

Monster Mash Turn ordinary smashed taters into a trick-or-treat night supper that sends little ghouls howling.

DARE

DOUBLE DARE

TRIPLE DOG DARE

SLOPPY JOE MEAT + SHREDDED CHEDDAR CHEESE + GHERKIN PICKLES

TACO MEAT + LETTUCE + CHOPPED TOMATOES + SHREDDED CHEDDAR CHEESE + AVOCADO

SLICED HOT DOGS + CHILI + SHREDDED CHEDDAR + SLICED JALAPENOS

TASTE THE SEASONS! You deserve something fun in the mail. Gear up for a new season of cooking with Taste the Seasons, a box of delicious recipes, cool kitchen gadgets, special ingredients and fresh ideas that’s shipped to your doorstep four times a year. Curated by the culinary experts at Taste of Home, each box is loaded with fun surprises that inspire weeknight dinners, weekend brunches, laid-back parties and everything in between.

T U F F! HE GOOADS OSN S T L L A T U O C HE C K E .C O M /S E TA S T E O F H

14

OM

SEPTEMBER | OCTOBER 2016 TASTEOFHOME.COM

Try it out for $34.95 for a single seasonal box. Or sign up for a quarterly subscription for just $29.95 a box; a new package of goodies will automatically be sent to you every three months.

MUST MAKE!

Dill Pickle Hamburger Pizza ƩƚƠƞƇƃ

“This recipe really wowed me! It tastes just like a cheeseburger. The pickle juice is one of the key ingredients because it adds the perfect burger-topping flavor.” —Julianne Schnuck, Designer

Gotta have our carbs. Warm from the oven or piled high with pizza toppings, these are our favorites this issue:

Herb Focaccia Rolls ƩƚƠƞƅƈ

“My grandmother made the best yeast rolls ever. Then I tasted these. Sorry, Grandma, but you’ve been nudged out of first place!” —Sue Ryon, Lead Recipe Editor

Spinach-Egg Breakfast Pizzas ƩƚƠƞƈƀ

“I love anything with an egg on it. This pizza is billed as breakfast but would be a welcome surprise in your dinner rotation.” —Shannon Roum, Food Stylist

Mixing Bowl

TOO HOT TO HANDLE Fall baking season is here. So are these adorable oven mitts. Treat yourself.

1. Retro Stove Handmade Oven Mitt $18 alwaysfits.com 2. Grid Black Oven Mitt $22 unisonhome.com 3. Bearing Flowers Oven Mitt $14 anthropologie.com

AROUND THE TABLE

7KHIDPLO\GLQQHUWDEOHLVPDGHIRUJRRGFRQYHUVDWLRQb Pick a topic, fill up your plate and have a happy heart-to-heart.

What was your first after-school job? “When I was a kid, I sold veggies at my family’s roadside stand. My dad would pick the corn, and Mom and I would get the other veggies ready. I would sit at the stand, and all the people coming home from work or out shopping would stop by. Many of them were regulars. It was so much fun! This job started my love for gardening and preserving fruits and veggies. Now, my own kids have followed in my footsteps.” —Sharon Liska, Leechburg, PA “My first foray into the working world came courtesy of a stint at a local mom-and-pop pizza place. In high school, I spent my evenings and weekends making pizzas and waiting tables. It gave me great experience in the kitchen that I continue to use today when I make pizza—and it gives me a little pizza cred that helps me impress my kids!” —Allison Ochoa, Hays, KS

“I was a ‘curb girl’ at The Barrel, my family’s drive-up root beer stand.” —Jean Kapp, Casper, WY (third from left)

“As a high-schooler in the mid-1970s, I worked at a drugstore soda fountain, earning a dollar an hour making sandwiches, milk shakes and sodas from old-fashioned crock-style syrup jars. Decades later, in 1995, I opened my own cafe in that very building. At The Lighter Side cafe, we served all-you-can-eat crawfish, fresh soups and homemade desserts using some of the same equipment and the large marble slab I’d served from in my teenage years.” —Cynthia Sandifer, Homer, LA

HIDDEN OBJECT

MORE FUN DINNER CONVERSATION • What do you want to be when you grow up? • If location and income weren’t factors, what would your current dream job be? • What’s the funniest thing that’s happened to you while at work?

Spot the pear in this issue, and you could win a Taste of Home cookbook. Find it? Go to tasteofhome.com/hiddenobject. In our last issue, the skillet was on page 83. See complete guidelines on page 96.

TASTEOFHOME.COM SEPTEMBER | OCTOBER 2016

17

This wonderful torte reminds me of my two favorite candies, chocolate covered cherries and old fashioned Cherry Mash candy. It will definitely suit your sweet tooth. —DIAN HICKS CARLSON OMAHA, NE

FREE 30-DAY PREVIEW!

CHERRY-COCONUT CHOCOLATE TORTE

Make Every Occasion Special With 300+Festive Recipes & Tips for Year-Round Entertaining

HAC1601

Get your FREE Preview of Taste of Home Holiday & Celebrations 2016 cookbook and create truly special occasions filled with delicious memories. • Discover 300+ never-before-published recipes & tips for Christmas, Easter, Thanksgiving and more! • Simplify entertaining with 14 ready-planned menus. • Dazzle guests with can-do decorating ideas & homemade gifts.

See FREE PREVIEW details at tasteofhomebooks.com/Holiday16

ALL-NEW BOOK from Liz Vaccariello Author of the #1 New York Times Bestseller Flat Belly Diet!

Real People, Real Results! Introducing the easy, delicious & flexible weight loss plan that fits your busy lifestyle! 200+ quick & easy meals and snacks for both at home and on-the-go dining 3-phase, customizable meal plans for balanced nutrition At-a-glance guides for 700+ smarter food choices Easy substitutions for eating better at popular chain restaurants Helpful nutrition facts for choosing the BEST everyday foods & brands Order your copy now ONLY at

StopandDropDiet.com/ActNow

“I am in control of what I'm eating!” Stop & Drop Diet Tester Donna Lindskog

Donna Lindskog is an employee of Reader’s Digest. SDD-TH915

One family’s treasured dish is your next dinnertime hit. 7UP POUND CAKE Marsha D., CA

My grandmother gave me my first cake recipe—a pound cake using 7UP— and her grandmother gave it to her. On top of being delicious, it represents family tradition, connection and love.

GNA CA NN EL LONI-STY LEMI LASA Deborah L.,

MUFFIN TIN PIZZAS Melissa

I created this lasagna, combining two family favorite dishes, for a family celebration. It was extra special because my parents had just come back from a trip to Italy.

H., IN

Soon after bak ing these mini pizza my kids were s, already reques more. The no-cting pizza sauce an ook refrigerated dod make this mea ugh l a snap.

TOHAR16

Win smiles around the table with delicious, family-favorite recipes in the all-new cookbook from Taste of Home, America’s #1 cooking magazine. • 509 best-loved recipes—a full year of Taste of Home dishes, plus never-before-published recipes. • Every dish you need, for every occasion: appetizers, mains, potlucks, holiday favorites, desserts & more! • Full-color photos, plus prep & cook times, for each dish. • Not available in stores—delivered straight to your door!

See FREE PREVIEW details at tasteofhomebooks.com/16TA Or call toll-free 1-800-344-2560 (mention code: THF91VH02M)

T

A

E OF H O

VER

T

KITCHE

N

The Best Apple Pie Nicholas Iverson, Taste of Home Lead Test Cook

Best Ever

A+ APPLE PIE Add a few new moves to your pie-making skills. Taste of Home Lead Test Cook Nicholas Iverson leads the way to a tasty apple filling packed inside a buttery crust that no fork can resist. TASTEOFHOME.COM SEPTEMBER | OCTOBER 2016

21

E

BEST E

TE

S

ST

M

Cook Smart

KITCHEN TRICKS & HEALTHY TIPS FOR HAPPY EATING

Cook Smart Best Ever

cups all-purpose flour Tbsp. sugar tsp. salt cups cold unsalted butter, cubed cup ice water

FILLING

¹₄ cup unsalted butter 5 lbs. medium Honeycrisp apples, peeled and sliced ¹₄ in. thick ¹₂ cup sugar ¹₄ cup packed dark brown sugar ¹₂ tsp. salt ¹₂ tsp. ground cinnamon ¹₄ tsp. ground allspice ¹₄ tsp. grated lemon peel ¹₂ cup apple cider 1 Tbsp. lemon juice 1 tsp. vanilla extract 1 large egg yolk 1 Tbsp. heavy whipping cream Coarse sugar 1. Pulse flour, sugar and salt in a food processor until blended. Add butter; pulse until butter is the size of peas.

* 22

S

ST

E OF H O

BEST E VER

T

KITCHE

N

NICK’S TRICKS THICKEN THE FILLING

with cooking juices from the apples, plus sugar and cider. You get a sweet, gooey sauce that’s a lot tastier than a flour or cornstarch filling. COOL YOUR APPLES

to room temperature after precooking. This helps prevent steam from collecting under the top pastry, which would turn into an air pocket when the pie bakes. BE AS PATIENT

as you can—cool the finished pie completely. It helps the filling set and ensures that each slice is just as juicy as the next.

For a braided top crust, roll remaining dough to a 12x10-in. rectangle; cut into fifteen ¹₂-in.-wide strips lengthwise. Working three pieces at a time, braid strips. Arrange over filling; trim and flute edges. SEPTEMBER | OCTOBER 2016 TASTEOFHOME.COM

E

2¹₂ 2 1 1¹₄ ¹₃

A

M

Prep: 40 min. + cooling Bake: 1 hour + cooling Makes: 10 servings

While processing, add just enough ice water to form moist crumbs. Divide dough in half. Shape each half into a disk; wrap in plastic. Refrigerate for 30 minutes or overnight. 2. Meanwhile, melt butter in a Dutch oven over medium heat. Add apples and next six ingredients; stir to combine. Cook, covered, stirring occasionally, until apples have softened and released their juices, 10-12 minutes. With a slotted spoon, transfer apple slices to a 15x10-in. baking pan; spread into a single layer. Add cider to remaining liquid in Dutch oven and bring to a boil; cook until juices reduce to ¹₂ cup, 10-12 minutes. Remove from heat; add lemon juice and vanilla. Pour over apple slices; cool completely. (The filling can be made 24 hours in advance and refrigerated.) 3. Preheat oven to 425°. Adjust oven rack to lowest position; place foil on rack to catch any spills. On a lightly floured surface, roll half of dough to a ¹₈-in.-thick circle; transfer to a deep dish 9-in. pie plate. Trim pastry to within ¹₂ in. of rim. Add filling. Roll remaining dough to a ¹₈-in.-thick circle; place over filling. Trim, seal and flute edge. Cut slits in top. Whisk together egg yolk and cream; brush top of pie. Sprinkle with coarse sugar. Chill 15 minutes. 4. Bake 20 minutes. Reduce oven setting to 350°. Bake until crust is golden brown and filling bubbly, 40-50 minutes longer. Cool on a wire rack. Per serving: 557 cal., 30g fat (18g sat fat), 94mg chol., 363mg sod., 73g carb. (43g sugars, 5g fiber), 4g pro.

TE

Boost your apple pie with a buttery crust, precooked apples and an incredible filling with cider, cinnamon and lemon juice. —Nicholas Iverson, Taste of Home Lead Test Cook

T

The Best Apple Pie

Everyday Fresh Cook Smart

CRISP & COZY Summer’s over, school’s in, and dinner’s on. Fill up your weeknight table with these easy takes on tangy cranberries, crunchy cabbage and sweet corn.

Chicken & Brussels Sprouts Salad Lindsay Tanner, Cathedral City, CA

Chicken & Brussels Sprouts Salad Mom made the best salads, and that’s where my love of them started. I’ve turned her side salads into awesome meals by adding protein. —Lindsay Tanner, Cathedral City, CA Takes: 30 min. Makes: 6 servings 3 Tbsp. olive oil 20 fresh Brussels sprouts, trimmed and halved

2 ¹₂ ¹₂ 1 3 ²₃ ¹₂

¹₂ ³₄ ³₄

shallots, sliced tsp. salt cup balsamic vinegar skinned rotisserie chicken, shredded cups torn romaine cup chopped roasted sweet red peppers cup chopped sun-dried tomatoes (not oil-packed) cup balsamic vinaigrette cup pistachios, toasted cup dried cranberries Fresh goat cheese, optional

1. In a large skillet, heat the oil over medium heat. Add Brussels sprouts and shallots; cook and stir until browned and tender, 10-12 minutes. Sprinkle with salt; drizzle with balsamic vinegar. Cook for 2-3 minutes, reducing liquid and stirring to loosen the browned bits from the pan. 2. Combine the shredded chicken, romaine, roasted red peppers and sun-dried tomatoes. Toss with the Brussels sprouts mixture and balsamic vinaigrette. Top with the pistachios and

dried cranberries; serve with goat cheese if desired. To toast nuts: Bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally. Per serving: 500 cal., 25g fat (4g sat. fat), 73mg chol., 657mg sod., 39g carb. (24g sugars, 7g fiber), 30g pro.

TASTEOFHOME.COM SEPTEMBER | OCTOBER 2016

23

Cook Smart Everyday Fresh

LOW CARB

Shrimp & Corn Stir-Fry Lindsay Honn, Huntingdon, PA

Shrimp & Corn Stir-Fry I make this seafood stir-fry at summer’s end, when my garden has plenty of squash, tomatoes, garlic and corn. As a naturally gluten-free supper served over rice, it fits our needs perfectly. —Lindsay Honn, Huntingdon, PA Takes: 20 min. Makes: 4 servings 2 Tbsp. olive oil 2 small yellow summer squash, sliced

24

1 small onion, chopped 1 lb. uncooked shrimp (26-30 per lb.), peeled and deveined 1¹₂ cups fresh or frozen corn, thawed 1 cup chopped tomatoes 4 garlic cloves, minced ¹₂ tsp. salt ¹₄ tsp. pepper ¹₄ tsp. crushed red pepper flakes, optional ¹₄ cup chopped fresh basil Hot cooked brown rice

SEPTEMBER | OCTOBER 2016 TASTEOFHOME.COM

1. In a large skillet, heat oil over medium-high heat. Add squash and onion; stir-fry until the squash is crisp-tender, 2-3 minutes. 2. Add next six ingredients and, if desired, red pepper flakes; stir-fry until shrimp turn pink, 3-4 minutes. Top with basil. Serve with rice. Per serving: 239 cal., 9g fat (1g sat. fat), 138mg chol., 443mg sod., 19g carb. (8g sugars, 3g fiber), 22g pro. Diabetic Exchanges: 3 lean meat, 1¹₂ fat, 1 starch, 1 vegetable.

GOES GREAT WITH

Marinated Oranges 1 cup orange juice • 1 Tbsp. sugar • 1 Tbsp. lemon juice • 1 Tbsp. grated orange peel • 1 tsp. grated lemon peel • 1 tsp. vanilla extract • 4 medium oranges, peeled and thinly sliced • Vanilla yogurt, optional Combine first six ingredients; pour over the oranges. Cover; refrigerate 2-3 hours. Serve with a slotted spoon. If desired, top with vanilla yogurt. Makes 4 servings. —Carol Poindexter, Norridge, IL

Saucy Beef & Cabbage Supper My beef and cabbage supper began as a Reuben sandwich in a bowl. We also make it with smoked sausage. It’s comforting on cooler days. —Courtney Stultz, Weir, KS

Takes: 30 min. Makes: 6 servings 1 lb. lean ground beef (90% lean) 3 Tbsp. olive oil, divided 8 cups (about 1 small head) chopped cabbage 5 medium carrots, peeled and finely chopped 1 medium onion, chopped 2 large garlic cloves, minced 1 tsp. sea salt 1 tsp. pepper ¹₂ tsp. caraway seeds ¹₄ tsp. ground allspice ¹₈ tsp. ground cloves ¹₂ cup ketchup 2 tsp. cider vinegar 1. In a 6-qt. stockpot over medium heat, cook and crumble ground beef until the meat is no longer pink, 5-7 minutes; drain. 2. Add 2 Tbsp. olive oil; stir in the next nine ingredients. Cook 5-7 minutes, stirring frequently, until vegetables are crisp-tender. 3. Stir together ketchup, vinegar and remaining oil until smooth. Pour over the meat and vegetables; cook 5 minutes more. Per serving: 260 cal., 13g fat (3g sat. fat), 47mg chol., 671mg sod., 20g carb. (12g sugars, 5g fiber), 17g pro. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1¹₂ fat, ¹₂ starch.

Saucy Beef & Cabbage Supper Courtney Stultz, Weir, KS

ONE PONADENRFUL

W

TRANSFORM THE LEFTOVERS STUFF into a baked potato and top with plain Greek yogurt

BUNDLE into egg roll wrappers, bake, then dip in Thousand Island dressing

STIR into cream of potato soup and serve with rye bread croutons

SIZZLE in a skillet and top with a fried egg for a fast breakfast hash

TURN it into a loaded Irish pizza with shredded Swiss cheese

TASTEOFHOME.COM SEPTEMBER | OCTOBER 2016

25

Cook Smart Everyday Fresh

Chickpea & Chipotle Tostadas I often take a not-so-healthy dish and create something good for my family. My young twins love colorful meals they can eat with their hands, and this one fits the bill. —Amber Massey, Argyle, TX

Prep: 20 min. • Cook: 25 min. Makes: 6 servings 1 medium sweet red pepper, chopped 1 medium onion, chopped 2 garlic cloves, minced 2 cans (15 oz. each) chickpeas, rinsed 1 cup vegetable broth 2 minced chipotle peppers plus 2 tsp. adobo sauce

1 tsp. ground cumin ¹₂ tsp. salt ¹₂ cup minced fresh cilantro 2 Tbsp. lime juice 12 corn tortillas (6 in.) Cooking spray ¹₂ medium head iceberg lettuce, shredded 3 plum tomatoes, chopped 1 medium ripe avocado, peeled and cubed ³₄ cup fat-free sour cream ¹₂ cup salsa verde Shredded reduced-fat cheddar cheese 1. In a large skillet coated with cooking spray, cook and stir the chopped red pepper and onion until tender, about 6-8 minutes. Add the garlic; cook 1 minute longer. Stir in next five ingredients. Bring to

a boil; reduce heat. Cover and simmer 5 minutes. 2. Coarsely mash mixture with a potato masher. Stir in minced cilantro and lime juice. Cook until thickened, about 2-3 minutes. 3. Meanwhile, spritz both sides of the corn tortillas with cooking spray. Place in a single layer on baking sheets; broil 4 in. from heat until crisp, about 2 minutes per side. 4. Spread chickpea mixture over tortillas. Top with the lettuce, chopped tomatoes and avocado. Stir together sour cream and salsa; drizzle over tortillas. Sprinkle with cheese. Serve immediately. Per serving: 337 cal., 8g fat (1g sat. fat), 5mg chol., 737mg sod., 57g carb. (10g sugars, 12g fiber), 11g pro.

Chickpea & Chipotle Tostadas Amber Massey, Argyle, TX

L♥VE UieRs YO egg v

26

SEPTEMBER | OCTOBER 2016 TASTEOFHOME.COM

GOES GREAT WITH

Cranberry Limeade 2¹₂ cups water, divided • 1¹₄ cups sugar • 2 to 3 cups cranberry juice • 1¹₂ cups lime juice • 1 Tbsp. grated lime peel • Ice cubes Bring 1¹₂ cups water and the sugar to a boil. Remove from heat; stir in juices, lime peel and remaining water. Cover; refrigerate at least 1 hour. Serve over ice. Makes 7 servings. —Michael Passow, Poughkeepsie, NY

Know Better Sleep

®

FlexTop® King mattress lets you elevate the top half of each side independently

FlexTop® Mattress

Partner Snore™

Partner Snore™ technology lets you gently raise your partner’s head *

SleepIQ® technology inside

Track and optimize your sleep with optional SleepIQ® technology

Whether you prefer supreme softness or conforming comfort layers, the Sleep Number® bed is uniquely designed for a better night’s sleep. At the simple touch of a button, DualAir™ technology allows you to find ideal comfort and support with exceptional pressure relief on each side—your Sleep Number® setting. Know. Adjust. Sleep. With optional SleepIQ® technology, the Sleep Number® bed provides a simple and intuitive way to know more about your sleep. Using sensors inside the bed, SleepIQ® technology tracks

your sleep and provides you with information that empowers you to achieve your best possible sleep, night after night. There’s nothing to wear, nothing to turn on. All you have to do is sleep. Our Queen c2 mattress with SleepIQ® technology is only $1,099.98. Snoring? Now there’s even an adjustment for that. Read, watch TV, surf the web and adjust your bed’s firmness when you add a FlexFit™ adjustable base to your Sleep Number® mattress. Some even have a snore feature that may temporarily relieve mild snoring in otherwise healthy adults.

“Highest in Customer Satisfaction with Mattresses”
,
+(%
2

)0+

†

Call or Click for Your Free Catalog    
1-
 

5

,&*(.'+#( ))' FlexTop® King c4 mattress shown on a FlexFit™ 3 adjustable base. Upholstered furniture sold separately. Prices subject to change without notice. Pictures may represent features and options available at additional cost. Prices may be higher in CA, HI and AK. Not all bed models are displayed in all stores. Beds and bases not available for in-store pickup. Additional, non-refundable shipping and delivery fees apply unless otherwise stated. Shipping and delivery fees do not include return shipping. *May temporarily relieve common mild snoring in otherwise healthy adults. Available with Split King and FlexTop® King mattresses on FlexFit™ 2 and 3 adjustable bases. †Sleep Number received the highest numerical score among mattresses in the J.D. Power 2015 Mattress Satisfaction Report. Based on 2,660 responses from 7 companies measuring satisfaction with mattresses surveyed November–December 2015. Your experiences may vary. Visit jdpower.com. SLEEP NUMBER, SELECT COMFORT, SLEEPIQ and the Double Arrow Design are registered trademarks of Select Comfort Corporation. ©2016 Select Comfort Corporation

Cook Smart Everyday Fresh

Pistachio-Crusted Salmon with Rainbow Vegetable Cream Devon Delaney, Westport, CT

PPOrotein WERHOUSE

Pistachio-Crusted Salmon with Rainbow Vegetable Cream I make salmon often, so I do a lot of experimenting. In this version, I use crushed pistachios for crunch and a sauce inspired by the cream cheese I put on my bagels. —Devon Delaney, Westport, CT Prep: 35 min. • Bake: 10 min. Makes: 4 servings ¹₂ cup onion and garlic salad croutons ¹₂ cup pistachios 1 large egg white, beaten 2 Tbsp. water 4 salmon fillets (6 oz. each), about 1 in. thick 4 oz. reduced-fat cream cheese 2 Tbsp. lemon juice

28

2 Tbsp. snipped fresh dill 1 Tbsp. capers, drained 2 Tbsp. olive oil, divided 1¹₂ cups julienned fresh carrots 1¹₂ cups julienned yellow summer squash 1¹₂ cups julienned sweet red peppers ¹₂ tsp. salt ¹₄ cup radishes, thinly sliced Lemon wedges, optional 1. Pulse salad croutons and pistachios in a food processor until finely chopped. Whisk egg white with water. Pat the salmon fillets dry; dip in egg white, then roll in croutonpistachio mixture. Refrigerate for 30 minutes. Meanwhile, combine the cream cheese, lemon juice, dill and capers until well blended.

SEPTEMBER | OCTOBER 2016 TASTEOFHOME.COM

2. Preheat oven to 350°. In a large ovenproof skillet, heat 1 Tbsp. olive oil over medium-high heat. Add carrots, squash, peppers and salt; cook and stir until vegetables are tender and lightly caramelized, about 6-8 minutes. Remove. 3. In same skillet, heat the remaining oil over medium heat. Add salmon; cook for 1 minute on each side until golden brown. Place skillet in oven; bake until fish just begins to flake easily with a fork, about 8-10 minutes. To serve, top the vegetables with salmon fillets; pour sauce over all. Sprinkle with radishes. If desired, serve with lemon wedges. Per serving: 550 cal., 37g fat (9g sat. fat), 106mg chol., 722mg sod., 18g carb. (8g sugars, 4g fiber), 38g pro. 2

5 MORE THINGS TO DO WITH...

PISTACHIOS 1 Whir into pesto with spinach, basil and olive oil 2 Roll up a pistachio and goat cheese ball; spread on crackers 3 Toast, then sprinkle on roasted root veggies 4 Crush and mix into graham cracker crust 5 Stir into chocolate chip cookie dough

Æ©2015 TYSON FOODS, INC.

Hillshire Farm® smoked sausage is seasoned perfectly. So it’s easy for you to create dinner deliciously.

Easy Smoked Sausage Skillet Serving Size: 4-6

Total Time: 20 minutes

Ingredients :

Instructions :

1 pkg. Hillshire FarmÆ smoked sausage, diagonally sliced thin 2 cloves garlic, crushed ¼ cup olive oil 1 large red bell pepper, sliced thin 1 small yellow onion, sliced thin 1 pkg. frozen broccoli, thawed ½ cup chicken broth (or water) ½ cup tomato sauce 2 cups instant rice ½ cup shredded Mozzarella cheese

Heat olive oil and garlic in skillet, stir in smoked sausage slices and cook until browned. Add pepper, onion, broccoli, broth and tomato sauce and simmer for 10 minutes until the vegetables are tender and the liquid is absorbed. In the meantime, prepare rice according to package instructions. Stir rice into the skillet, sprinkle with cheese and serve.

Visit HillshireFarm.com/recipes for delicious recipes perfect for any night of the week.

TEXT TOH8 TO

P R O M OT I O N

41411 FOR RECIPES

TEST KITCHEN our team of culinary specialists wants you to have the best fall ever. we’re sharing our favorite recipes that are sure to add flavor to the season. text toh8 to 41411 for the full recipes.

SMOKED SAUSAGE ALFREDO

MARGHERITA PEPPERONI GRILLED CHEESE

INSALATA CAPRESE

BANANAS FOSTER SUNDAES

Smartphone required for proper access. You will receive 1 text message. Message and data rates may apply. Text “HELP” for help. Your information will not be sold or used for any other purpose.

We work hard to transform thousands of home cooks’ favorite family foods and memories into recipes you can re-create in your own kitchen. Now, for the first time, we are honoring and celebrating the behind-the-scenes stars, our Best Loved Brands. Across 25 categories, these products represent the best of the “test”...

as chosen by our test kitchen all-stars.

shannon

rachel

Nick

FOOD STYLIST

ASSOCIATE EDITOR

LEAD TEST COOK

james

beth

FOOD EDITOR

LEAD PREP COOK

discover why we love these ingredients, tools, & products with insider tips from our test kitchen experts.

i

!

You can always find bacon in our fridge. We love Oscar Mayer Thick Cut Bacon and eat it often—wrapped around roasted asparagus, cooked and crumbled over mac and cheese, and sprinkled in (and on top of!) my maple-bacon cupcakes. Its smoky flavor amps up almost everything! – RACHEL SEIS, ASSOCIATE EDITOR

bacon me crazy

I prefer Swanson broths because of their nostalgic flavor and also because of their clear colors. They don’t muddy our soups or sauces, and they look great on camera! I like to freeze the broths in ice cube trays to have perfect portions on hand for adding a bit of flavor or thinning out a sauce on the fly. – BETH JACOBSON, LEAD PREP COOK

We’re a Hellmann’s house, and it’s a go-to for making burgers extra zippy or whipping up a shortcut aioli. Here’s a fun secret—I mix a cup into my favorite chocolate cake batter. It helps keep the cake extra-light and moist! – RACHEL SEIS, ASSOCIATE EDITOR

KitchenAid Stand Mixers are workhorses in both the Test Kitchen and my own personal kitchen. From effortlessly kneading dough to quickly whipping cream, this mixer makes any task a breeze. It’s no one-trick pony, either; I love that you can buy attachments to grind meat, roll pasta, cut veggies and even churn ice cream. KitchenAid mixers stand the test of time, too. My personal mixer at home is a hand-me-down from my grandmother. – NICK IVERSON, LEAD TEST COOK

I use soy sauce in a lot of things you wouldn’t expect, like pot roast, vinaigrettes, soups, sauces and gravies. I always add it before salt! It has the benefit of giving the dish a more savory umami flavor. – JAMES SCHEND, FOOD EDITOR

butter believe it I bake a lot of birthday cakes for my friends and family. Philly cream cheese makes the best cream cheese frosting. The flavor and texture are just dreamy. It’s also my secret to a no-fail cheesecake because it’s such a reliable product—same results every time! – SHANNON ROUM, FOOD STYLIST

nly

®

Eggland’s Best gives you the best in taste, nutrition, and variety. THINK ALL EGGS ARE THE SAME? Then you haven’t experienced Eggland’s Best. Compared to ordinary eggs, Eggland’s Best eggs have five times the Vitamin D, more than double the Omega 3, 10 times the Vitamin E, and 25 percent less saturated fat. Plus, EBs are a good source of Vitamin B5 and Riboflavin, contain only 60 calories, and stay fresher longer. Hungry for better taste? EBs deliver more of the farm-fresh flavor you and your family love. Any way you cook them! There’s only one egg that gives you so many outstanding varieties, too. Eggland’s Best. *Voted Most Trusted Egg Brand by American shoppers. Based on the 2016 BrandSpark/Better Homes and Gardens American Shopper Study

egglandsbest.com

Better Taste. Better Nutrition. Better Eggs.®

FLOUR POWER

One of the first things my mom taught me to make was chocolate chip cookies with Nestle Toll House Semi-Sweet Chocolate Morsels. I can always count on them being rich, creamy and very chocolaty. For an even bigger chocolate punch, I’ll grab the Nestle Dark Chocolate Morsels. – JAMES SCHEND, FOOD EDITOR

2nd-largest auto insurer

97% customer satisfaction

24/7 licensed agents

Helping people since 1936 The other guy.

The choice is yours, and it’s simple. Why enjoy just one cookie when there’s a whole stack in front of you? b The same goes for car insurance. Why go with a company that offers just a low price when GEICO could save you hundreds and give you so much more? You could enjoy satisfying professional service, 24/7, from a company that’s made it their business to help people since 1936. This winning combination has helped GEICO to become the 2nd-largest private passenger auto insurer in the nation.

Make the smart choice. Get your free quote from GEICO today.

JHLFRFRP_$872_/RFDO2IĆFH

Some discounts, coverages, payment plans and features are not available in all states or all GEICO companies. Customer satisfaction based on an independent study conducted by Alan Newman Research, 2015. GEICO is the second-largest private passenger auto insurer in the United States according to the 2014 A.M. Best market share report, published April 2015. GEICO is a registered service mark of Government Employees Insurance Company, Washington, D.C. 20076; a Berkshire Hathaway Inc. subsidiary. © 2016 GEICO

Cook Smart Makeover

MAKEOVER CHICKEN POTPIE It’s here! A better-for-you potpie. Rich with veggies and brothy sauce, reader Jacyn Siebert’s skinny version brings homestyle warmth with a fraction of the fat and calories. Her secret’s simple: Swap the crust for flaky phyllo strips and lose 28 grams of fat and 420 calories. It’s easy as…well, you know.

Chicken & Sweet Potato Potpie Chicken potpie is a top 10 comfort food for me. To save time, I use deli rotisserie chicken and ready-made phyllo dough, then add a sweet potato, mushrooms and red pepper. —Jacyn Siebert, San Francisco, CA Prep: 40 min. • Bake: 10 min. Makes: 6 servings

* 38

A crisp phyllo topping brings buttery flavor at only 40 calories and 1¹₂ grams of fat per serving.

SEPTEMBER | OCTOBER 2016 TASTEOFHOME.COM

2 tsp. olive oil ¹₂ lb. sliced fresh mushrooms 1 small onion, chopped 1 large sweet potato, cubed 1 cup chopped sweet red pepper ¹₂ cup chopped celery 2 cups reduced-sodium chicken broth, divided ¹₃ cup all-purpose flour ¹₂ cup 2% milk 1 skinned rotisserie chicken, shredded 2 Tbsp. sherry or reducedsodium chicken broth ³₄ tsp. minced fresh rosemary ¹₂ tsp. salt ¹₂ tsp. dried thyme ¹₄ tsp. pepper 5 sheets phyllo dough (14x9-in. size) Butter-flavored cooking spray

1. Preheat oven to 425°. In a large skillet, heat the oil over medium-high heat. Add the mushrooms and onion; cook until tender, 3-4 minutes. Stir in the sweet potato, red pepper and celery; cook for 5 minutes. Add ¹₄ cup broth. Reduce heat; cook, covered, over medium-low heat until vegetables are tender, 6-8 minutes. 2. Sprinkle flour over vegetables; cook and stir 1 minute. Gradually add milk and remaining broth. Bring to a boil; cook and stir until sauce is thickened, about 2 minutes. Stir in shredded chicken, sherry and seasonings. Transfer to an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, until heated through, 10-15 minutes. 3. Meanwhile, stack all five sheets of phyllo dough. Roll up lengthwise; cut crosswise into ¹₂-in.-wide strips. In a bowl, toss strips to separate; spritz with butter-flavored spray. Place on an ungreased baking sheet; spritz again. Bake until golden brown, 4-5 minutes. Arrange over hot chicken mixture. Per serving: 329 cal., 10g fat (2g sat. fat), 75mg chol., 517mg sod., 30g carb. (10g sugars, 3g fiber), 30g pro. Diabetic Exchanges: 4 lean meat, 2 starch, ¹₂ fat. 2

Weekday meals made

EXTRAORDINARY. Success is in the bag.®

© 2016 Riviana Foods Inc.

The 10-Minute, foolproof, boil-in-bag rice. For recipe ideas, visit successrice.com.

Cook Smart Live Well

Body Boosters Apple Maple Pecan Salad Blend crunchy apples and toasty pecans with cancer-fighting cabbage for a slaw that’s bright, healthy and delicious. —Emily Tyra, Taste of Home Editor Prep: 15 min. + standing • Makes: 12 servings ¹₄ ¹₄ ¹₄ 1¹₂ ¹₂

cup lemon juice cup canola oil cup maple syrup tsp. Dijon mustard tsp. coarsely ground pepper 4 cups shredded cabbage

3 large unpeeled Granny Smith apples, julienned ¹₂ cup crumbled Gorgonzola cheese 1 cup chopped pecans, toasted

Whisk the first five ingredients until blended. Combine the cabbage, apples and Gorgonzola; toss with dressing to coat. Let stand 30 minutes before serving. Sprinkle with pecans. Per serving: 169 cal., 13g fat (2g sat. fat), 4mg chol., 84mg sod., 14g carb. (9g sugars, 3g fiber), 2g pro. Diabetic Exchanges: 2¹₂ fat, 1 starch.

October

BR E A S T C A NC EERSS

AWA R E N MON T H

Hooray for cancer researchers! They’re discovering that changing up your diet might help prevent breast cancer. Consider adding these power ingredients to your menu on the regular.

1

MUNCH ON MORE FRUITS AND VEGETABLES, especially red, yellow and orange ones. Women who consume more carotenoids—what gives the fruits and veggies their bright colors—seem to have a lower rate of breast cancer.

2 3

APPLES: EWAIS/SHUTTERSTOCK

EAT CABBAGE, including sauerkraut. Consuming this veggie releases glucosinolates into the body, which can rev up your body’s antioxidants. GO FOR WHOLE GRAINS. The fiber in whole grains like oatmeal, cornmeal and brown rice may bind to carcinogens and flush them out of the body.

two hundred

THIS vs. THAT

They both come from apples, so what’s the difference?

CIDER

JUICE

Cider’s tasty pulp contains cancerpreventing compounds that trigger the body’s antioxidant enzymes.

Apple juice is cider that’s been filtered, so while it has no pulp, it contains the same calories, natural sugars and vitamins.

THE CALORIES YOU’LL BURN WALKING THROUGH A CORN MAZE FOR 55 MINUTES. BURN EXTRA WHEN YOU GET LOST.

e v o l I t a h w ’ n i o J us t d

Want to fire up your grill this summer? Get great pork recipes and Grill For It! PorkBeInspired.com

S P R I N G 2 01 6

From Our Stage to Your Kitchen This spring, our Culinary Specialists took home cooks like you on a taste-fueled journey, highlighting everything from time-saving techniques to unexpected flavors. You can get a taste of the Cooking School with these recipes your family is sure to love.

BUFFALO CHICKEN LASAGNA

CREPE QUICHE CUPS

DANA ELLIOTT Culinary Specialist

GRILLED CHICKEN SALAD WITH HONEY-JALAPENO VINAIGRETTE

Get these recipes at TasteofHome.com/CSRecipes

Y K O O SP P U SO T H G I N

. E N I N G ls V E G N OPPI my bow E Y E - P ur way to stea iest spices. N A R oz yo E IN FO bubble a dash of the c d YO U ’ R uble, boil and n a ecor. , do h herbs Double ll veggies, fres fun sides and d lly h fa filled wit ne with frightfu e sc Set the

a m pi r e A nt i-V P o t io n

Get the! LOOK

e the pag r own u and flip Unfold w to set up yo me o so to see h g bash with eats. in tr h r c e it v w le be dc icks an craft y tr

Creepy i Crost in

B lo o d y Ma r y S o up

! Y Etu-dffeeda E t h g i r B er pimiento-s othpick

Skew lives on a to s t s! e o green up at your gu r e e p to

yMummed p p a Wr B r ie

Q u ic k m i l k But ter read Corn B

an W hite Ben & Chicke a Enchilad S o up

Q u ic k m i l k But ter read Cor n B

A ut u m B i s q ue

TASTEOFHOME.COM SEPTEMBER | OCTOBER 2016

n

43

inP u m p k o up S l i t Len

FIND THEM! Opening spread: Personalized Platter in Houndstooth Pattern $30 loveydoveycreations.etsy.com; Wood Grain Coasters $12/8 paisleytreepress.etsy.com Page 43: Display Rectangle Walnut/Slate Cutting Board $20 epicureancs.com; Fiesta Medium Bowl $9 fiestafactorydirect.com This page: Linen Tray, Round Natural $28 shop-foglinen.com

44

SEPTEMBER | OCTOBER 2016 TASTEOFHOME.COM

Keep your creative vision sharp with these health tips.

The butternut squash found in Anti-Vampire Potion contains beta-carotene, which our bodies convert to vision-boosting Vitamin A.

Pumpkin-Lentil Soup contains spinach—and, of course, pumpkin—both of which are packed with lutein, an antioxidant associated with eye health.

MIX & MATCH Stewed tomatoes, like the ones found in Bloody Mary Soup, contain loads of Vitamin C, which helps keep eyes in top shape.

Set the table with what you’ve got! Scour the house for anything bright orange and black. Have fun mixing eye-catching patterns and textures. Classic houndstooth, peppy polka dots, clean stripes and natural woodgrain patterns complement one another when tied together with a similar color scheme.

Our first experience with food comes long before we taste it—it starts the second we see it. That’s why we’re sharing ideas on how to make your Halloween “vision” a reality—from decor and recipes to the health tips that will keep you feasting with your eyes.

CUT IT OUT Trace the templates above onto black card stock. Cut, fold in half, flatten slightly, and arrange across the table to look like a creepy colony of bats.

SERVES YOU RIGHT

UNDER COVER

Keep the focus on your food by thinking outside of the bowl. A cast-iron camping pot makes the perfect cauldron for Anti-Vampire Potion, and goblet glasses are a scary-clever way to serve up Bloody Mary Soup.

Give guests a peek at your pile of fresh-baked corn bread by placing it under a glass cloche or cake topper. Stack slices on a simple cutting board and cover, or set sights high by placing it on a cake stand to add even more visual interest and dimension.

TIP Use thin apple slices topped with dried cranberries to make eyes that peer out from the puff-pastry wrapping.

Be a visionary by creating eye-popping soup toppers using sour cream and a little handiwork.

Anti-Vampire Potion

Bloody Mary Soup

I remember making this velvety butternut squash soup with my mom, who would stir in whipping cream for a wickedly smooth texture. Bonus: The garlic may ward off any unfriendly spirits. —Steven Eder, Lebanon, PA

After entertaining, I had leftover Bloody Mary mix. I added chicken broth and veggies to come up with a blockbuster soup. Make it with your favorite mix. —Joanna Johnson, Flower Mound, TX

Prep: 15 min. • Cook: 25 min. Makes: 6 servings 2 1 8 1 ¹₄ 4 2 2 8 1

Tbsp. butter medium onion, chopped garlic cloves, chopped tsp. ground cinnamon to ¹₂ tsp. ground nutmeg cups peeled butternut squash, cut in 1-in. cubes cups vegetable stock cups half-and-half cream Salt and pepper to taste cooked bacon strips, chopped pkg. (5.2 oz.) Boursin Garlic & Fine Herbs Gournay Cheese, crumbled

1. In a large saucepan, melt butter over medium heat. Add the onion and garlic; cook until tender, 3-4 minutes. Add the cinnamon and nutmeg; cook 2 minutes. 2. Stir in the squash and vegetable stock. Bring to a boil. Reduce heat; simmer, covered, until the squash is tender, 15-20 minutes. 3. Use an immersion blender or pulse the soup in batches in a blender until smooth. Return soup to pan; add the half-and-half cream and salt and pepper to taste. Heat through, but do not boil. Serve immediately with bacon and crumbled cheese. Note: Boursin Garlic & Fine Herbs Gournay Cheese has a firmer texture than the spreadable cheese product. Per serving: 388 cal., 28g fat (17g sat. fat), 92mg chol., 697mg sod., 21g carb. (7g sugars, 3g fiber), 12g pro.

Prep: 10 min. • Cook: 30 min. Makes: 16 servings 1 1 1 5 3 1 1 1 1 ¹₂ ¹₂ 6

Tbsp. olive oil large onion, chopped medium green pepper, chopped garlic cloves, chopped cans (14¹₂ oz. each) stewed tomatoes, chopped bottle (33.8 oz.) spicy Bloody Mary mix carton (32 oz.) chicken broth Tbsp. Worcestershire sauce tsp. salt tsp. hot pepper sauce tsp. coarsely ground pepper oz. fresh baby spinach (about 7¹₂ cups) Additional Worcestershire and hot pepper sauce

1. In a Dutch oven, heat the oil over medium-high heat. Add onion and green pepper; cook and stir until vegetables are tender, 8-10 minutes. Add garlic; cook until fragrant, about 30 seconds. Stir in tomatoes; cook 2 minutes. 2. Add next six ingredients; bring to a boil. Reduce heat; simmer, covered, 10 minutes. 3. Stir in spinach; cook until it wilts, about 5 minutes. Soup will be chunky. Serve immediately with additional Worcestershire and hot pepper sauce. Per serving: 64 cal., 1g fat (0 sat. fat), 1mg chol., 805mg sod., 12g carb. (8g sugars, 1g fiber), 2g pro.

White Bean & Chicken Enchilada Soup I made this soup to please my daughters’ craving for creaminess, my husband’s for spice and mine for white beans. Garnish with jalapenos, sour cream and green onions. —Darcy Gonzalez, Palmdale, CA Prep: 15 min. • Cook: 20 min. Makes: 8 servings 4 cans (15¹₂ oz. each) great northern beans, rinsed and drained 3 boneless skinless chicken breasts (6 oz. each), cubed ¹₂ medium onion, chopped 1 garlic clove, minced 2 cups frozen corn, thawed 1 can (10³₄ oz.) condensed cream of chicken soup, undiluted 1 carton (32 oz.) reducedsodium chicken broth 1 Tbsp. ground cumin 2 seeded and chopped jalapeno peppers, divided 1 tsp. pepper 2 green onions, chopped Sour cream, shredded cheddar cheese and tortilla chips 1. In a large stockpot, combine first eight ingredients. Add 1 chopped jalapeno and black pepper. Bring to a boil. Reduce heat and simmer, covered, until chicken is no longer pink, 15-20 minutes. 2. Serve with the remaining chopped jalapeno; top with green onions, sour cream, cheese and tortilla chips. Per serving: 301 cal., 5g fat (1g sat. fat), 41mg chol., 1,121mg sod., 37g carb. (1g sugars, 12g fiber), 25g pro.

TASTEOFHOME.COM SEPTEMBER | OCTOBER 2016

45

Autumn Bisque I like cozy comfort soups that taste creamy—but without the cream. This one’s full of good stuff like rutabagas, leeks, fresh herbs and almond milk. —Merry Graham, Newhall, CA

2. Heat oil over medium heat in a Dutch oven. Add rutabagas, leeks, celery root and carrot; cook and stir 8 minutes. Add garlic; cook 2 minutes. Stir in stock and seasonings; bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 30-35 minutes. 3. Cool slightly. In a blender, pulse soup in batches until smooth. Return to pan. Stir in milk; heat through. To serve, sprinkle each portion with chives; top with a butter-herb ball. Per (1-cup) serving: 125 cal., 6g fat (1g sat. fat), 0 chol., 576mg sod., 17g carb. (8g sugars, 4g fiber), 2g pro. Diabetic Exchanges: 1 starch, ¹₂ fat.

cup buttery spread tsp. minced chives tsp. minced fresh parsley tsp. grated lemon peel

Takes: 30 min. • Makes: 8 servings

BISQUE

1. Combine butter-herb ball ingredients; shape into 14 balls. Freeze in a single layer on a baking sheet; transfer to a freezer-safe container. May be frozen up to 2 months.

Pumpkin-Lentil Soup I really wanted a warm, delicious soup—something filling and healthy. I looked around my kitchen for a few ingredients, then created this recipe. Pumpkin makes for a hearty broth. —Amy Blom, Marietta, GA Prep: 15 min. • Cook: 45 min. Makes: 6 servings 3 cups water 3 cups reduced-sodium chicken broth ²₃ cup dried lentils, rinsed 2 large garlic cloves, minced 1 Tbsp. ground cumin 2 tsp. dried oregano 1 can (15 oz.) pinto beans, rinsed

*

Add a Side of Creepy Crostini Spread crostini with a soft variety of Boursin cheese. Top each with two thin radish slices and add capers to create googly eyes. Use a snip of chive for each eyebrow.

46

1. In a 6-qt. stockpot, bring first six ingredients to a boil. Cook, covered, over medium heat until lentils are tender, 20-25 minutes. 2. Stir in beans, pumpkin, salsa and salt until blended; return to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally. Stir in spinach; cook until wilted, 3-5 minutes. Per serving: 244 cal., 1g fat (0 sat. fat), 0 chol., 857mg sod., 44g carb. (6g sugars, 11g fiber), 15g pro.

The tattered recipe card for this easy, classic corn bread proves it’s been a family favorite for years. —Judy Sellgren, Grand Rapids, MI

BUTTER-HERB BALLS

2 Tbsp. olive oil 2 large rutabagas, peeled and cubed 3 medium leeks (white portion only), chopped 1 large celery root, peeled and cubed 1 large carrot, cubed 3 garlic cloves, minced 7 cups vegetable stock 2 tsp. minced fresh thyme 1¹₂ tsp. minced fresh rosemary 1 tsp. salt ¹₂ tsp. coarsely ground pepper 2 cups almond milk 2 Tbsp. minced chives

can (15 oz.) black beans, rinsed can (15 oz.) solid-pack pumpkin cup mild salsa tsp. salt cups fresh spinach, lightly packed

Quick Buttermilk Corn Bread

Prep: 25 min. • Cook: 50 min. Makes: 14 cups (3¹₂ qt.)

¹₄ 2 2 ¹₂

1 1 ¹₂ ¹₂ 5

SEPTEMBER | OCTOBER 2016 TASTEOFHOME.COM

1¹₄ 1 ²₃ ¹₃ 1 ¹₂ 1 1 ³₄

cups cornmeal cup all-purpose flour cup packed brown sugar cup sugar tsp. baking soda tsp. salt large egg cup buttermilk cup canola oil

1. Combine cornmeal, flour, sugars, baking soda and salt. In another bowl, whisk the egg, buttermilk and oil; stir into dry ingredients just until moistened. Pour into a greased 9-in. round or square baking pan (pan will be full). 2. Bake at 425° until a toothpick inserted near the center comes out clean, 20-25 minutes. Cool on a wire rack 5 minutes before serving. Per serving: 390 cal., 19g fat (3g sat. fat), 25mg chol., 314mg sod., 50g carb. (25g sugars, 2g fiber), 5g pro. 2

IT WASN’T THAT LONG AGO THEY WERE COVERED IN DIRT.

© 2016 Crystal Farms

1. 40% Proit 2. USA Kitchen Items 3. Easy System

Groups of All Sizes, Ages and Types: ƒ Churches, Clubs, Auxiliaries, and Teams ƒ Schools, Youth Groups, and Boosters ƒ Any group raising money for their cause!

Amer ic a n M ade Cutlery

Sell Popular & Affordable Kitchen Products: ƒ Kitchen Knives, Cooking Utensils, and Gift Sets ƒ Quick Mixes, Cookbooks, and Stoneware ƒ 100% Made in the USA EASY Fundraising System: ƒ Catalog Sales, Event Sales or Internet Fundraising ƒ Free order packaging by salesperson available ƒ $20 minimum order and orders ship in 2 days Amazing Value for Your Supporters: ƒ Earn a 40% Fundraising Profit! ƒ Work directly with the manufacturer ƒ Helping fundraising groups since 1948

Request your FREE catalog and information packet:

1-800-311-9691 or www.RadaCutlery.com NOTE: Dept A16TOH • Useful Products • Tremendous Value • Amazing Prices

FUND RAISE with the BEST!

Fund Raising

Æ©2015 TYSON FOODS, INC.

Hillshire farm® turkey is slow roasted for hours. And devoured in seconds.

At Hillshire Farm , right after we carve our deliciously seasoned turkey, we double seal every slice for freshness. Which leads to the best Turkey, Arugula & Tomato sandwich you’ve ever tasted. Visit HillshireFarm.com for more sandwich inspiration. Æ

Easy Entertaining

GET IN THE SPIRIT Have a ball with these so-easy ways to gussy up your harvest. Bibbidi-bobbidi-boo!

DRESS U P YOUR DOORST EP NO C A R V IN NE E DE D G !

Just Add Paint Grab a few different sizes of pumpkins for friends to decorate. A hefty showcase squash will work best for your chevron designs. Solids are simple to spray-paint on the little guys.

TASTEOFHOME.COM SEPTEMBER | OCTOBER 2016

49

Easy Entertaining

MARK

Chevron Chic

TAPE

SPRAY

PEEL & REVEAL!

SUPPLIES • Pumpkin • Pencil • Painter’s

tape

• Scissors • Spray

paint

DIRECTIONS

1 Decide how deep, or zigzaggy, you want your chevron pattern to be (ours is 2¹₂ in.) and mark that measurement on 1-in.-wide painter’s tape. Cut several strips. Find the widest point of your pumpkin; mark it with a pencil. Place a strip of tape on a 30- to 45-degree angle so the bottom corner touches the pencil mark. 2 Apply strips of tape around the pumpkin at the same angle, overlapping pieces at the ends to form a jagged line. Add tape strips above and below the center strip, about 1 in. apart, as needed to complete the design. 3 Tape over the stem to protect it. Working quickly in a ventilated area, spray-paint your pumpkin. Wait a minute or two, then spray on a second coat. 4 After a minute or so, remove tape while paint is still tacky to avoid chipping. Let the paint dry completely before showing off your masterpiece.

50

SEPTEMBER | OCTOBER 2016 TASTEOFHOME.COM

Continued on page 53 

TREATING DEPRESSION WITH PRISTIQ NOW COMES WITH ONLINE SUPPORT. Depression is a serious medical condition that can leave you feeling sad, helpless, overwhelmed, tired, and uninterested in your favorite activities. You may feel like you have to wind yourself up. PRISTIQ® (desvenlafaxine) 50 mg is FDA-approved to treat depression. Ask your doctor if PRISTIQ may be right for you. Introducing The Wind UpTM program Through this program, you’ll get continued support and some practical tools to help motivate you each day. Inspirational emails and texts Monthly co-pay savings* Free mobile support app Sign up at TheWindUp.com *Eligibility required. Terms and conditions apply.

Indication PRISTIQ is a prescription medication approved for the treatment of major depressive disorder in adults. Important Safety Information About PRISTIQ Suicidality and Antidepressant Drugs Antidepressants increased the risk of suicidal thinking and behavior in children, teens, and young adults. Depression and certain other psychiatric disorders are themselves associated with increases in the risk of suicide. Patients of all ages who are started on antidepressant therapy or when the dose is changed should be monitored appropriately and observed closely for clinical worsening, suicidality, or unusual changes in behavior such as becoming agitated, irritable, hostile, aggressive, impulsive, or restless. Should these occur, report them to a doctor right away. PRISTIQ is not approved for use in children under 18. Do not take PRISTIQ if you are allergic to desvenlafaxine, venlafaxine, or any of the ingredients in PRISTIQ. Do not take PRISTIQ if you currently take, or have taken within the last 14 days, any medicine known as an MAOI (including © 2016 Pfizer Inc. All rights reserved. June 2016

intravenous methylene blue or the antibiotic linezolid). Allow 7 days after stopping PRISTIQ before starting an MAOI. Taking an MAOI with PRISTIQ can cause serious or even lifethreatening side effects. Before taking PRISTIQ, tell your healthcare professional about all prescription and over-the-counter medications and supplements you take or plan to take including: those to treat migraines or psychiatric disorders (including other antidepressants) to avoid serotonin syndrome, a potentially life-threatening condition; aspirin, NSAID pain relievers, or blood thinners because they may increase the risk of bleeding. PRISTIQ may cause or worsen some conditions, so tell your healthcare professional about all the medical conditions you have or had including: blood pressure, which should ; High be controlled before starting PRISTIQ and monitored regularly problems, high cholesterol or ; Heart triglyceride levels, a history of stroke,

; ;

kidney or liver problems, or low sodium levels in your blood Bleeding problems Depression, suicidal thoughts or behavior

PP-PRQ-USA-0402-01

bipolar disorder, or seizures ; Mania, or convulsions pregnancy, or plans to ; Nursing, become pregnant Some people are at risk for visual problems such as eye pain, changes in vision, or swelling or redness around the eye. You may want to undergo an eye examination to see if you are at risk and get preventative treatment if you are. Discontinuation symptoms may occur when stopping or reducing PRISTIQ, so talk to your healthcare professional before stopping or changing your dose. Until you see how PRISTIQ affects you, be careful driving a car or operating machinery. Avoid drinking alcohol while taking PRISTIQ. In clinical studies, most common side effects with PRISTIQ 50 mg were nausea, dizziness, sweating, constipation, and decreased appetite. Please see Important Risk Information about PRISTIQ on adjacent page. You are encouraged to report negative side effects of prescription drugs to the FDA. Visit www.fda.gov/medwatch, or call 1-800-FDA-1088.

IMPORTANT FACTS ABOUT

(p

k’) ®      
    
 

Read the Medication Guide that comes with your prescription before you start taking PRISTIQ and each time you get a refill. There may be new information. This information does not take the place of talking to your healthcare provider about your medical conditions or treatment. Talk to your healthcare provider about: B
'22
8/919
'4*
(+4+,/:9
5,
:8+':3+4:
=/:.
'4:/*+68+99'4:
3+*/)/4+9
B
'22
:8+':3+4:
).5/)+9
,58
*+68+99/54
58
5:.+8
9+8/5;9
3+4:'2
/224+99
What is the most important information I should know about antidepressant medicines, depression and other serious mental illnesses, and suicidal thoughts or actions? 1. Antidepressant medicines may increase suicidal thoughts or actions in some children, teenagers, and young adults within the first few months of treatment. 2. Depression and other serious mental illnesses are the most important causes of suicidal thoughts and actions. Some people may have a particularly high risk of having suicidal thoughts or actions. #.+9+
/4)2;*+
6+562+
=.5
.'