| Frisee and Endive Salad with Warm Brussels Sprouts and Toasted Pecans Posted: 12 Feb 2010 08:05 AM PST  Ingredients : - 3 tablespoons white-wine vinegar
- 2 tablespoons water
- 1 tablespoon Dijon mustard
- 1/4 cup minced shallot
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 tablespoons olive oil
- 1/2 cup unsalted butter, cut into pieces
- 1 pound Brussels sprouts (preferably small), trimmed and halved lengthwise (quartered if large)
- 1/2 cup pecan halves, halved lengthwise
- 1 teaspoon salt
- 6 ounces frisee, trimmed and torn into bite-size pieces
- 1 pound Belgian endives, cut crosswise into 1/2-inch slices
Cooking Directions : - Make vinaigrette: Whisk together vinegar, water, mustard, shallot, salt, and pepper in a small bowl, then add oil in a slow stream, whisking.
- Make salad: Preheat oven to 400 degrees F.
- Melt butter in a large shallow baking pan (1 inch deep) in lower third of oven, about 3 minutes. Toss sprouts in pan with butter, pecans, and salt. Arrange sprouts, cut sides down, in 1 layer and roast in lower third of oven until undersides of sprouts are golden and nuts are fragrant, 12 to 15 minutes.
- Whisk vinaigrette, then transfer warm sprouts and nuts to a large bowl and toss with frisee, endive, and enough vinaigrette to coat. Serve immediately.
Yield: 6 servings Still Hungry? Notes: Cooks' Notes Vinaigrette can be made 2 hours ahead and kept at room temperature. Brussels sprouts and nuts can be roasted 2 hours ahead and kept at room temperature. Reheat in a 400 degrees F oven until hot, about 5 minutes. Nutrition per serving : - Calories: 383 kcal
- Carbohydrates: 13 g
- Dietary Fiber: 7 g
- Fat: 36 g
- Protein: 5 g
- Sugars: 2 g
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| Tomato Summer Pudding Posted: 12 Feb 2010 07:57 AM PST  Ingredients : - 4 1/2 pounds tomatoes
- 3 cloves garlic
- 2 tablespoons extra-virgin olive oil plus additional for drizzling
- 2 1/2 teaspoons Sherry vinegar
- 1 (1 1/4 pound) Pullman loaf, cut into 1/3-inch-thick slices
Cooking Directions : - Cut a shallow X in the bottom of each tomato with a sharp paring knife and blanch tomatoes in 2 batches in a 5- to 6-quart pot of boiling water, 1 minute per batch. Transfer tomatoes with a slotted spoon to a cutting board and, when cool enough to handle, peel, beginning from scored end, with knife.
- While tomatoes are cooling, mince and mash garlic to a paste with a pinch of salt using a large heavy knife. Halve tomatoes crosswise, discard cores, and scoop seeds into a fine-mesh sieve set over a bowl. Press on seeds to extract liquid, then discard seeds. Coarsely chop tomatoes, then coarsely puree in batches with strained tomato liquid in a blender or food processor.
- Heat 2 tablespoons oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute garlic paste, stirring, until golden, about 1 minute. Remove skillet from heat and carefully add a small amount of pureed tomatoes near side of skillet (sauce will splatter and bubble vigorously). When bubbling subsides, add remaining puree, 1 3/4 teaspoons salt, and 1/2 teaspoon black pepper. Return skillet to heat and simmer, uncovered, stirring occasionally, 5 minutes. Cool sauce to room temperature, about 1 hour, then stir in vinegar.
- Trim crusts from bread slices, reserving crusts for another use. If using Pullman loaf, cut 4 slices in half diagonally, then cut 1 round from 1 more slice using cookie cutter. If using round loaves, square off 5 slices of bread from center of loaf and cut triangles and 1 round in same manner. Ladle 3/4 cup sauce into souffle dish and spread to cover bottom. Line bottom of dish with bread in a pinwheel shape, putting round in center and fanning triangles around it, covering sauce completely (you may have 1 triangle left over). Ladle 1 1/4 cups sauce over bread layer, spreading evenly to cover. Cover sauce with more bread slices, trimming as necessary to fit in 1 layer in dish. Repeat layering 3 more times, using 1 1/4 cups tomato sauce each time and ending with bread. Cover top layer of bread with remaining sauce. Cover surface with plastic wrap, then top with a plate small enough to just fit inside dish. Weight pudding with 2 heavy cans (about 2 pounds total) and chill at least 12 hours.
- Remove weights and plate and run a thin knife around edge of dish. Invert a large plate over pudding and invert pudding onto plate. If any sauce remains in dish, spoon it over pudding. Cut into wedges, drizzle with olive oil, and serve chilled or at room temperature.
Yield: 8 servings Still Hungry? If your tomatoes are on the acidic side, add a little sugar to the sauce. Notes: Special equipment A 2 1/2-qt glass or ceramic souffle dish; a 3-inch round cookie cutter Cooks' notes Tomato sauce can be cooled quickly in a metal bowl set in a larger bowl of ice and cold water, stirring occasionally. 2 (7-inch) round country loaves (1 lb each) can be substituted for each Pullman loaf. Pudding can be chilled up to 24 hours. Nutrition per serving : - Calories: 276 kcal
- Carbohydrates: 47 g
- Dietary Fiber: 4 g
- Fat: 6 g
- Protein: 8 g
- Sugars: 10 g
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| Pappardelle with Vegetable 'Bolognese' Posted: 12 Feb 2010 07:49 AM PST  Ingredients : - 1 ounce dried porcini mushrooms
- 1 cup boiling-hot water
- 2 medium carrots, quartered lengthwise, then cut into 1-inch pieces
- 2 celery ribs, cut into 1-inch pieces
- 3 medium shallots, quartered lengthwise
- 1 medium red bell pepper, cut into 1-inch pieces
- 3 tablespoons olive oil
- 2 teaspoons chopped fresh rosemary
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons tomato paste
- 1/2 cup dry red wine
- 3/4 pound dried pappardelle
- 1/2 cup finely grated Parmigiano-Reggiano plus additional for serving
Cooking Directions : - Soak mushrooms in boiling-hot water 15 minutes.
- Meanwhile, pulse carrots, celery, shallots, and bell pepper together in a food processor until chopped.
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Add chopped vegetables, rosemary, salt, and pepper and saute, stirring occasionally, until vegetables are golden brown and tender, about 12 minutes.
- Lift mushrooms out of soaking liquid, squeeze excess liquid back into bowl (reserve liquid), and rinse mushrooms well to remove any grit. Finely chop mushrooms, then add to vegetables in skillet along with tomato paste. Cook over moderate heat, stirring, 1 minute. Add wine and boil until wine is reduced by about half, about 2 minutes.
- While sauce is cooking, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup pasta-cooking water in a heatproof measuring cup, then drain pasta in a colander.
- Add reserved mushroom-soaking liquid to sauce and bring to a simmer. Add pasta and 1/2 cup reserved cooking water to sauce, tossing to coat (thin sauce with additional cooking water if necessary). Stir in cheese and serve immediately.
Yield: 4 servings Still Hungry? This bolognese lacks one traditional main ingredient--meat. However, with hearty vegetables, you'll hardly know it's missing. Nutrition per serving : - Calories: 588 kcal
- Carbohydrates: 86 g
- Dietary Fiber: 7 g
- Fat: 15 g
- Protein: 21 g
- Sugars: 9 g
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| Mushroom and Leek Galette Posted: 12 Feb 2010 07:45 AM PST  Ingredients : - 3/4 cup whole-wheat pastry flour
- 3/4 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup 1% cottage cheese
- 1/4 cup canola oil
- 1/4 cup 1% milk
- 1 1/2 teaspoons sugar
- 1 egg mixed with 1 tablespoon water for glaze
- 1 tablespoon extra-virgin olive oil
- 2 cups sliced leeks
- 12 ounces cremini or baby bella mushrooms, wiped clean and sliced
- 1 large egg
- 1/3 cup reduced-fat sour cream
- 1/2 teaspoon salt, or to taste
- Freshly ground pepper, to taste
- 1/2 cup chopped scallions
- 1/4 cup chopped fresh parsley
Cooking Directions : - To prepare crust: Whisk whole-wheat flour, all-purpose flour, baking powder and salt in a medium bowl. Puree cottage cheese in a food processor. Add oil, milk and sugar; process until smooth. Add the dry ingredients and pulse 4 to 5 times, just until the dough clumps together. Turn out onto a lightly floured surface and knead several times, but do not overwork. Press the dough into a disk, dust with flour and wrap in plastic wrap. Refrigerate for at least 20 minutes.
- Meanwhile, prepare filling: Heat oil in a large nonstick skillet over medium-low heat. Add leeks and cook, stirring often, until tender, 3 to 5 minutes. (Add water, if necessary, to prevent scorching.) Add mushrooms and increase heat to medium-high; cook, stirring occasionally, until the mushrooms are tender and the liquid has evaporated, 3 to 4 minutes. Let cool.
- Whisk egg, sour cream, salt and pepper in a large bowl. Add scallions, parsley and the mushroom mixture; toss to coat.
- To assemble & bake galette: Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray.
- On a lightly floured surface, roll dough into a rough 15-inch circle about 1/4 inch thick. Roll it back over the rolling pin and transfer to the prepared baking sheet. Spread the filling over the dough, leaving a 2-inch border all around. Fold the border up and over the filling to form a rim, pleating as necessary. Brush egg glaze over the rim.
- Bake the galette until the crust is golden, 25 to 35 minutes. Let cool on the baking sheet on a wire rack for 5 minutes. Slide onto a serving platter and serve hot or at room temperature.
Yield: 8 servings Still Hungry? Tote this savory tart to potlucks and holiday gatherings. It makes perfect party food because it is easy to eat while you are balancing a glass and grazing at a buffet. Serve as an appetizer or as a vegetarian main dish. Notes: Tip To clean leeks: Trim off fuzzy root and dark green stems. With a sharp knife, cut several incisions in the leek's stem end to open it up like a fan. Soak in water for several minutes, then swish to dislodge dirt. Repeat until no grit remains. Make Ahead Tip To make ahead: Refrigerate for up to 2 days. Reheat on a baking sheet at 350 degrees F for 20 to 25 minutes. Nutrition per serving : - Calories: 229 kcal
- Carbohydrates: 22 g
- Dietary Fiber: 2 g
- Fat: 11 g
- Protein: 8 g
- Sugars: 3 g
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| Zucchini Ribbons with Mint Posted: 12 Feb 2010 07:40 AM PST Ingredients : - 1 1/2 pounds small zucchini
- 1/2 teaspoon coarse salt
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- Ground pepper
- 1/4 cup fresh mint leaves
- 1/4 cup thinly sliced red onion
Cooking Directions : - Using a sharp-shaped vegetable peeler, peel zucchini lengthwise. To cut ribbons, hold the zucchini in one hand and peeler in the other, peel long, wide strips lengthwise. Once it becomes hard to handle, place zucchini, cut side down, on board; continue peeling. Transfer to a large bowl; toss with coarse salt. Let sit until zucchini releases some of its liquid, about 10 minutes. Pour off accumulated liquid; blot zucchini dry with paper towels.
- Meanwhile, in a small bowl, whisk together fresh lemon juice and olive oil; season with salt and ground pepper. Pour mixture over zucchini. Add mint leaves and red onion; toss gently, and serve immediately.
Yield: 4 servings Nutrition per serving : - Calories: 63 kcal
- Carbohydrates: 7 g
- Dietary Fiber: 2 g
- Fat: 3 g
- Protein: 2 g
- Sugars: 3 g
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| Turkey Cutlet and Parmesan Salad Posted: 12 Feb 2010 06:57 AM PST  Ingredients : - 1/4 cup red-wine vinegar
- 1 tablespoon finely chopped shallot
- 1 teaspoon sugar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 10 tablespoons olive oil, divided
- 1 1/4 pounds turkey cutlets (1/4 inch thick)
- 10 ounces mesclun or mixed baby salad greens
- 1/4 cup Parmigiano-Reggiano shavings, removed with a vegetable peeler
Cooking Directions : - Whisk together vinegar, shallot, sugar, mustard, salt, and pepper, then add 1/2 cup oil in a stream, whisking until emulsified.
- Put turkey in a large shallow baking dish and pour 1/4 cup vinaigrette over it, turning to coat. Marinate at room temperature, turning occasionally, 10 minutes. Remove from marinade and pat dry (discard used marinade).
- Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until just smoking, then saute half of cutlets (without crowding), turning over once, until browned and just cooked through, about 4 minutes total. Transfer as cooked to a cutting board and keep warm, loosely covered with foil. Cook remaining cutlets in remaining tablespoon oil in same manner.
- Slice cutlets along the grain into 1/2-inch-wide strips.
- Toss greens with some of remaining vinaigrette and any juices accumulated on cutting board until well coated. Divide greens among 4 plates and top with turkey strips and cheese shavings.
Yield: 4 servings Still Hungry? Notes: Cooks' note If your cutlets are more than 1/4 inch thick, put each cutlet between 2 sheets of plastic wrap and gently pound with flat side of a meat pounder or with a rolling pin until 1/4 inch thick. Nutrition per serving : - Calories: 520 kcal
- Carbohydrates: 5 g
- Dietary Fiber: 1 g
- Fat: 39 g
- Protein: 36 g
- Sugars: 1 g
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| Fennel Sauerkraut with Turkey Sausage and Potatoes Posted: 12 Feb 2010 06:51 AM PST Ingredients : - 1 tablespoon extra virgin olive oil, divided
- 1 pound sweet Italian turkey sausage links
- 10 ounces package shredded cabbage, preferably "angel hair" style
- 1 large bulb fennel, quartered, cored and very thinly sliced crosswise
- 3 tablespoons chopped feathery fennel fronds
- 1 small onion, sliced
- 1 teaspoon garlic powder
- 1/2 teaspoon fennel seed
- 1/2 teaspoon freshly ground pepper
- 1 (16 ounce) package precooked diced red potatoes
- 1 cup reduced sodium chicken broth
- 1/4 cup white-wine vinegar
- 1 tablespoon brown or whole-grain mustard
Cooking Directions : - Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add sausage and cook, turning often, until lightly browned, about 4 minutes. Transfer to a cutting board and slice into 1/2-inch pieces. (The sausage will not be thoroughly cooked, but will continue cooking later.)
- Add the remaining 2 teaspoons oil to the pan and heat over medium heat. Add cabbage, sliced fennel, onion, garlic powder, fennel seed and pepper and cook, stirring often, until the cabbage has wilted slightly, about 3 minutes. Add potatoes and cook, stirring occasionally, until the potatoes are heated through, 2 to 4 minutes.
- Add broth, vinegar and mustard and stir until the mustard is incorporated; bring to a simmer. Place the sausage on top of the cabbage mixture, cover, reduce heat to medium-low and cook until the sausage is cooked through and the vegetables are tender, 7 to 10 minutes. Stir in chopped fennel fronds and serve.
Yield: 6 servings Still Hungry? Inspired by the Alsatian classic choucroute garni, this comforting one-pot meal takes a shortcut with already-cooked potatoes (look in the refrigerated section of the produce and/or dairy department of the market) and preshredded cabbage. Serve with additional mustard. Nutrition per serving : - Calories: 194 kcal
- Carbohydrates: 10 g
- Dietary Fiber: 3 g
- Fat: 10 g
- Protein: 16 g
- Sugars: 2 g
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| Tasty Turkey Wrap Posted: 12 Feb 2010 06:45 AM PST  Ingredients : - 1/4 cup whole berry cranberry sauce
- 2 tablespoons MIRACLE WHIP Dressing
- 2 TACO BELL HOME ORIGINALS Flour Tortillas
- 2 lettuce leaves
- 2 ounces thin-sliced cooked turkey breast
- 2 KRAFT Singles
- 4 slices OSCAR MAYER Bacon, crisply cooked
Cooking Directions : - Mix cranberry sauce and dressing; spread evenly over tortillas.
- Top each tortilla with lettuce leaf, 2 turkey slices, Singles and 2 bacon slices.
- Fold tortillas over to serve.
Yield: 2 servings Still Hungry? Wrap up your festive turkey in a zesty rolled-up sandwich. Notes: Substitute Use 6 slices OSCAR MAYER Shaved Oven Roasted Turkey Breast for the cooked turkey. Size-Wise Enjoy your favorite foods while keeping portion size in mind.  |
| Turkey Waldorf Salad Posted: 12 Feb 2010 06:23 AM PST  Ingredients : - 1/2 cup chopped cooked turkey breast
- 10 red grapes, halved
- 1 tablespoon PLANTERS Walnut Pieces
- 1 tablespoon KRAFT Mayo Light Mayonnaise
- 1 lettuce leaf
- 6 TRISCUIT Reduced Fat Crackers
Cooking Directions : - Mix turkey, grapes, walnuts and mayo.
- Place lettuce leaf on serving plate; fill with turkey mixture.
- Arrange crackers around turkey salad just before serving.
Yield: 1 servings Still Hungry? Get classic Waldorf flavor with less calories and fat. Notes: Substitute Use 1 Tbsp. chopped PLANTERS Deluxe Mixed Nuts or Dry Roasted Peanuts for the walnuts. Substitute Prepare as directed, substituting OSCAR MAYER Oven Roasted Chicken Breast Cuts for the turkey.  |
| Orange-and-Mustard-Basted Turkey with Apple Cider-Mustard Gravy Posted: 12 Feb 2010 06:17 AM PST Ingredients : - 2 tablespoons butter, room temperature
- 1 tablespoon dried tarragon
- 1 tablespoon dried marjoram
- 1 tablespoon mustard seeds, coarsely crushed
- 2 teaspoons coarse salt
- 1/2 teaspoon ground black pepper
- 1 (12 pound) turkey
- 1 large orange, quartered
- 1 onion, peeled and quartered (optional)
- 1 head garlic, unpeeled, cut horizontally in half (optional)
- 2 celery stalks, cut into 2-inch lengths (optional)
- 3 fresh thyme sprigs (optional)
- 2 fresh sage sprigs (optional)
- 1 cup orange juice
- 1 tablespoon Dijon mustard
- 5 cups low-salt chicken broth
- 4 1/2 tablespoons butter
- 3/4 cup minced onion
- 3 tablespoons all-purpose flour
- 1 large Gala apple, peeled, cored, cut into 1/4-inch cubes
- 1 1/2 cups whole milk
- 1 cup low-salt chicken broth
- 3/4 cup apple cider
- 2 small bay leaves, torn into pieces
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoons mustard seeds, coarsely crushed
- 1 1/2 teaspoons chopped fresh sage
Cooking Directions : - For turkey: Mix first 6 ingredients in small bowl. Rinse turkey inside and out; pat dry. Place on rack set in large roasting pan. Rub inside of main cavity and neck cavity with orange quarters (reserve orange quarters); sprinkle with salt and pepper. Rub herb butter over outside of turkey. (Can be prepared 1 day ahead. Cover; chill.)
- Set rack at lowest position in oven and preheat to 350 degrees F. If not stuffing turkey, fill main cavity and neck cavity with orange quarters, onion, garlic, celery, thyme sprigs, and sage sprigs. If stuffing turkey, spoon stuffing loosely into both cavities. Tuck wing tips under; tie legs together loosely to hold shape. Mix orange juice and Dijon mustard in small bowl; pour into pan around turkey. Place turkey in oven with tail at back. Roast turkey 45 minutes. Add 2 cups broth to pan; baste turkey. Turn pan around. Roast turkey 45 minutes. Add 1 cup broth; baste with pan juices. Turn pan around and cover turkey loosely with foil. Continue to roast until thermometer inserted into thickest part of thigh registers 175 degrees F, basting with 1 cup broth and rotating pan every 45 minutes, about 1 hour 45 minutes longer if unstuffed and 2 hours 15 minutes longer if stuffed. Transfer turkey to platter; let stand 30 minutes (internal temperature will increase 5 to 10 degrees).
- For gravy: Strain pan juices into 8-cup measuring cup. Spoon off fat. Melt butter in large saucepan over medium-high heat. Add onion; saute 3 minutes. Add flour and stir until golden, about 5 minutes. Whisk in apple and all remaining ingredients, then pan juices. Bring gravy to boil. Reduce heat to medium and simmer until gravy thickens, whisking occasionally, about 10 minutes. Season gravy with salt and pepper.
- Serve turkey with gravy.
Yield: 8 servings Still Hungry? The gravy is a refined, delicious sauce in this duo from Barbara Shinn and David Page, co-owners of Home restaurant in New York and co-authors of Recipes from Home. Nutrition per serving : - Calories: 1251 kcal
- Carbohydrates: 26 g
- Dietary Fiber: 3 g
- Fat: 60 g
- Protein: 142 g
- Sugars: 16 g
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| Quick Kebabs Posted: 12 Feb 2010 06:14 AM PST  Ingredients : - 1/2 ounce cubed roasted deli turkey
- 1/2 ounce cubed Cheddar cheese
- 1/4 cup grapes
- 6 dried apricots
Cooking Directions : - Thread turkey, cheese, grapes and apricots onto a wooden skewer.
Yield: 1 servings Still Hungry? Kids and adults alike will appreciate this skewered snack. Nutrition per serving : - Calories: 252 kcal
- Carbohydrates: 44 g
- Dietary Fiber: 5 g
- Fat: 5 g
- Protein: 10 g
- Sugars: 38 g
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| Turkey Mini Meatloaves Posted: 12 Feb 2010 05:51 AM PST Ingredients : - 1 pound 93%-lean ground turkey
- 1 medium zucchini, shredded
- 1 cup finely chopped onion
- 1 cup finely chopped red bell pepper
- 1/3 cup uncooked whole-wheat couscous
- 1 large egg, lightly beaten
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon salt
- 1/4 cup barbeque sauce (optional)
Cooking Directions : - Preheat oven to 400 degrees F. Generously spray a nonstick muffin pan with cooking spray.
- Gently mix turkey, zucchini, onion, bell pepper, couscous, egg, Worcestershire, mustard, pepper and salt in a large bowl, preferably with your hands, without overworking. Equally divide the mixture among the muffin cups. Spread barbeque sauce on top of each loaf, if using.
- Bake until the meatloaves are cooked through or an instant-read thermometer inserted into the center registers 165 degrees F, about 25 minutes. Let the loaves stand in the pan for 5 minutes before serving.
Yield: 6 servings Still Hungry? While turkey can too often lend a depressingly gummy texture to meatloaf, we've improved on the standard by adding couscous, zucchini and lots of spices. The best thing of all? They cook in half the time of a full-size meatloaf and you can have leftovers for a sandwich the next day on toasted whole-grain bread. Nutrition per serving : - Calories: 185 kcal
- Carbohydrates: 17 g
- Dietary Fiber: 3 g
- Fat: 2 g
- Protein: 23 g
- Sugars: 4 g
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