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SAVE OVER $10 IN VALUABLE COUPONS… SEE INSERT INSIDE! schnuckscooksmag.com > a letter from the editor Editorial Team Dave Birkenmeier, Michael McGraw, Terese Nguyen, Karen Trombley, Barb Weismiller Spring is on its way and with it comes changes like eating healthier and spring cleaning – out with the old and in with the new. Eating a well-balanced diet is a lifestyle change that can make life more enjoyable for you and your family. In our spring issue, we’re introducing Schnucks Registered Dietitian Kara Behlke. She brings an impressive resume along with healthful, everyday changes to make better choices when shopping. Rest assured that our team of Certified Specialists of Wine and Certified Beer Servers in the Cicerone® Program work hard to make sure we have all of your favorites, plus new wines and beers for you to try. They’ll have the perfect recommendations for all of our tasty recipes from St. Pat’s Day to Sunday suppers. Spring also brings bright colors to Schnucks Florist Shops! Please stop by and let our designers, many of whom are FTD® certified, create a special arrangement for your Easter entertaining. Remember, you can always order flowers and gifts online at schnucksfloral.com. Then comes the most important holiday of the year – Mother’s Day! Make her day extra special by treating her to a lovingly prepared meal. You’ll find more wonderful ways to say, “You’re the best!” at your neighborhood Schnucks. As we spring forward, the entire Food Education Team hopes you and your family enjoy these recipes and articles as much as we enjoy bringing them to you. Creative Director Jeffrey Scheiber Senior Designer Matt DeWilde Recipe Development Team Rena Caputa-Mouser, Chris Hessler, CEC, Karen Trombley, Michael Trombley, CEC, Ashley Van Camp, Priscilla Ward, CFS Food Styling Kathleen Sheridan Photographer Doug Schaible Wine & Beer Pairings Dave Birkenmeier, CSW, Matt Maxfield, CSW, Certified Cicerone® in the Cicerone® Program Recipe Testing Rena Caputa-Mouser, Debbie Chiesa, Nicholas Eaton, Karen Trombley, Ashley Van Camp, Priscilla Ward, CFS, Ross Yedinak Nutritional Analysis Becky Trepasso, RD Prepress & Print Manager Wes Hartman Contributing Writers Kara Behlke, RD, LD, Terese Nguyen Editorial Support Stacey Alexander, Colleen Hazelton, Kelly Kraemer Contributing Photographers Studio C, Ann Schulz, Gail Streepy, & Stylists John Fletcher, Becky McFarland Dave Birkenmeier Director of Food, Wine & Culinary Arts Education © 2015 ViMax Publishing & Marketing, Inc. and Schnuck Markets, Inc. All rights reserved. All articles in Schnucks Cooks are written and edited by professionals. “Schnucks Cooks” is a registered trademark of Schnuck Markets, Inc. and other trademarks and service marks of Schnucks may appear in this magazine. ViMax Publishing makes no representation as to the accuracy or efficacy of information provided. Reproduction in whole or part is prohibited without permission of the publisher. Published by ViMax Publishing & Marketing, Inc. • 1-800-940-4944 • vimaxmedia.com To view our Schnucks Cooks Virtual Magazine, visit us schnuckscooksmag.com on the web @ to contact Schnucks: 2 St. Louis metro area (314) 994-4400 Outside St. Louis metro area (800) 264-4400 E-mail to consumer@schnucks.com 14 > spring 4 bellissimo broccoli Sriracha Broccoli Slaw. 6 6 11 healthy eating Coconut Lime Fish Tacos with Mango Slaw, Turkey Meatloaf with Lemon-Rosemary Glaze, Rustic Rutabaga Smashed Potatoes, Roasted Asparagus with Sweet Peppers and Fruit Dips. 11 st. patrick’s day Brown Sugar and Mustard Glazed Corned Beef with Vegetables. 12 passover pride Coffee-Rubbed Beef Brisket. 14 spring into grilling Indian-Style Flatbread and Grilled Greek Flatbreads. 16 easter elegance French Rack of Pork with Mushroom Sauce, Rhubarb Wild Rice Pilaf, Roasted Green Beans & Cherry Tomatoes and Crème Puffs. 24 28 table of contents 19 frenching bones 101 } 20 sunday supper Meatball Potpie, Avocado & Citrus Salad with Jalapeño Vinaigrette and Lemon Surprise Cake. 24 celebrate mom Polenta Breakfast Casserole, Homemade Cinnamon Rolls and Sangria in a Snap. 28 kids cookin’ 16 Mini Lasagna Cups. 31 meals for a steal Veggie Pepper Jack Quesadillas and Salmon with Cucumber Sauce. > Spring 2015 3 in season > broccoli bellissimo broccoli For years, we’ve been told that green vegetables are essential to a healthy, well-balanced diet, and few are more beloved than broccoli. A member of the cabbage family, broccoli packs a nutritious punch in every bite, including anti-cancer, antioxidant, cardiovascular and digestive health benefits. Particularly high in vitamins A, C and K, and with 20 grams of fiber per one-cup serving, broccoli is a quick and easy way to boost the nutritional profile of just about any dish. With its thick stalk and tufts of vibrant green florets, both children and adults alike can appreciate the versatile taste and texture of broccoli. Sriracha Broccoli Slaw Active Time: 20 minutes Total Time: 20 minutes • Serves: 6 1 2 1 ¾ 1 2 ½ 4 lime tablespoons sesame oil garlic clove, thinly sliced (about 1 teaspoon) teaspoon grated fresh ginger (about 1-inch piece) bag (9 ounces) broccoli cole slaw stalks bok choy, thinly sliced (about 1½ cups) red bell pepper, thinly sliced (about ½ cup) The name broccoli has Latin roots, and comes from the Italian plural for “flowering cabbage sprout,” or broccolo. Broccoli is believed to have originated in Italy, where it evolved from wild cabbage and other hearty greens, and was cultivated by the Ancient Romans as far back as 600 B.C. There are records of broccoli plants and farming in the U.S. as far back as the late 1700s, when Thomas Jefferson, an avid gardener, experimented with broccoli seeds imported from Italy. However, it wasn’t until a wave of Italian immigrants arrived in the 1920s that broccoli was considered a mainstream vegetable in the U.S. Since then, broccoli has become a family favorite in American kitchens, tripling in consumption in the last 30 years from an average of 1.4 pounds annually per person to 5.6 pounds. Much of this growth in popularity comes from the versatility of broccoli, making it a go-to selection for a wide variety of cuisines and dishes – from raw crudité with vegetable dip to Chinese-influenced stir-fries. Deeper green heads that are nearly purple in color are great as well, but avoid those with yellowing or flowering buds. Keep broccoli unwashed in an airtight plastic bag for up to four days in the refrigerator. When selecting the perfect “tree,” look for a deep, emerald green head with tightly clustered florets and sturdy green leaves. No matter how you slice, dice, prepare and serve it, beautiful, bellissimo broccoli will always be a healthy and delicious choice. 2 tender-crisp, stirring occasionally. Remove skillet from heat. Stir in honey, Sriracha, salt, pepper, cloves and lime juice. Serve sprinkled with sunflower kernels, if desired. green onions, thinly sliced (about 3 tablespoons) 3 tablespoons Schnucks pure honey 2½ teaspoons Sriracha chili sauce ¾ teaspoon salt ¼ teaspoon ground black pepper 1 pinch Schnucks ground cloves sunflower kernels (optional) 1. From lime, squeeze 1 tablespoon juice. Heat oil in 12-inch skillet over medium heat. Add garlic and ginger; cook 1 minute, stirring frequently. 2. Increase heat to medium-high. Add cole slaw, bok choy, bell pepper and onions; cook 4 to 5 minutes or until vegetables are Once you’re ready to cook broccoli, just the leaves need to be trimmed, as the stalks are edible. If there’s a thin, tough layer, simply use a paring knife or vegetable peeler to remove. The key to preparing broccoli is to avoid overcooking, as the vegetable is at its best when either raw or just tender-crisp. Also remember that the florets will cook more quickly than the stalks. The stalks can be split lengthwise to the head to allow for even cooking. Given its versatility, broccoli can be cooked in many ways. Steaming or simmering in a little water helps retain nutrients and health benefits while also preserving the vibrant green hue. Roasting broccoli brings out a slightly nutty and sweet flavor, while enjoying it raw is always a good option. Each serving: about 92 calories, 4 g total fat (1 g saturated), 0 mg cholesterol, 349 mg sodium, 13 g carbohydrate, 2 g fiber, 11 g sugars, 1 g protein MADE WITH CHOBANI ® Chobani® Greek Yogurt is more than just breakfast; it’s a secret weapon in the kitchen. With its thick, creamy texture, Chobani® Greek Yogurt is a delicious and healthy alternative for use in all of your favorite recipes. PERFECT PANCAKES 10-minute prep time 4 servings 250 calories INGREDIENTS PREPARATION 1⁄2 cup Chobani 0% Plain Greek Yogurt 1 1⁄2 cups all-purpose flour 1 1⁄2 teaspoons baking powder 1⁄4 teaspoon baking soda 1⁄2 teaspoon salt 1 large egg, lightly beaten 3⁄4 cup whole milk Maple syrup and berries, for serving 1 In a large bowl, whisk together flour, baking powder, baking soda and salt. In a small bowl, whisk together egg, Chobani and milk. #madewithchobani Get inspired at chobani.com/recipes 2 Add yogurt mixture to flour mixture and use a wooden spoon to combine lightly. 3 Heat a nonstick skillet over medium heat. Lightly coat with cooking spray and pour about 3⁄4 cup of batter onto pan for each pancake. Cook until edges set and bubbles appear on surface, about 2 minutes. Flip to brown other side. 4 Transfer to a large plate and repeat with remaining batter. Serve with maple syrup and berries. Schnucks Dietitian Kara Behlke, RD, LD the coconut craze Coconut products are flooding grocery store shelves and filling customers’ carts with an assortment of products. Growing up, I can remember on special occasions peeking into the pantry to spot the notorious blue bag of flaked coconut sitting on the shelf. Anxiously I would dream about all the tasty creations mom might make. But no longer is coconut limited to the baking aisle. You can find a variety of coconut products throughout the store to suit your lifestyle, satisfy your taste and inspire a number of culinary creations. Coconut Water – It is the clear liquid found in young green coconuts. It has long been a popular drink in the tropics but more recently has become a health craze in America. If you are just looking to add a little variety to your standard beverage lineup, unsweetened coconut water is relatively low in calories, an excellent source of potassium and often has less sugar than soda. If you are an athlete, be sure to talk to a health professional to see if it is the right re-hydration beverage for your needs. Coconut Milk (canned) – Widely used in Thai cooking, coconut milk is extracted from the squeezed, grated, white flesh of the mature brown coconut. The thick, rich and creamy texture can be attributed to the high fat content which adds richness to dishes such as curries, stews and sticky rice. Cooks in Asia and the Caribbean have long used coconut milk and coconut oil the same way cooks elsewhere might use cream or butter. A little bit goes a long way, so enjoy in moderation. continued on page 8 6 healthy > wealthy & wise healthy eating Coconut Lime Fish Tacos with Mango Slaw Active Time: 15 minutes Total Time: 25 minutes plus standing • Serves: 6 Mango Slaw 1 lime 3 cups angel hair coleslaw 1 firm ripe mango, peeled, pitted and diced into ½-inch pieces (about 1½ cups) 1 tomato, seeded, chopped (about ¾ cup) ½ red bell pepper, chopped (about ½ cup) ½ cup Schnucks sweetened coconut flakes 1 tablespoon fresh cilantro leaves, chopped 2 teaspoons coconut oil, melted, cooled Coconut Lime Fish 1 lime 3 tablespoons Schnucks pure honey 1 tablespoon seafood seasoning blend 1¼ pounds tilapia fillets, cut lengthwise in half, then into 3-inch pieces 3 tablespoons coconut oil 6 soft taco flour tortillas, warmed 1. Prepare Mango Slaw: From lime, grate 1 teaspoon peel and squeeze 1½ tablespoons juice. In medium bowl, toss remaining slaw ingredients and lime juice and peel until well combined. 2. Prepare Coconut Lime Fish: From lime, squeeze 1½ tablespoons juice. In medium bowl, stir honey, seafood seasoning and lime juice until honey is dissolved. Add fish and toss until coated; cover and let stand 20 minutes, tossing once or twice to coat. 3. In 12-inch skillet, heat coconut oil over medium-high heat. Arrange fish pieces in oil; cook 6 to 7 minutes or until internal temperature reaches 145°F and fish turns opaque throughout, turning once or twice during cooking. Thinner pieces of fish may cook faster. 4. Evenly divide fish pieces into warmed tortillas; top each taco with about ¾ cup Mango Slaw. Each serving: about 320 calories, 13 g total fat (8 g saturated), 45 mg cholesterol, 370 mg sodium, 31 g carbohydrate, 3 g fiber, 14 g sugars, 23 g protein > Cook’s Wisdom Slaw can be prepared, covered and refrigerated 4 to 5 hours in advance. Visit schnucks.com to watch our How to Cut a Mango video. > Spring 2015 7 continued from page 6 the coconut craze Coconut Milk Beverage – With its delicate tropical flavor, it is growing in popularity for those looking for a dairy alternative. You can find it in the grocery aisle in shelf-stable quarts as well as in our Dairy Department. Not typically used in cooking, it adds a subtle tropical taste to smoothies, cereals or straight up in a glass. Coconut Flour – Rich in fiber, coconut flour is made from finely ground, dried and defatted coconut. When comparing to other flours, coconut flour contains 10 grams of fiber per ¼ cup compared to 6 grams of fiber in ¼ cup of a typical whole wheat flour. This makes it a popular choice for those looking for a low-carbohydrate, high fiber flour. We recommend following a recipe designed for coconut flour when first getting started. Coconut Oil – Unrefined, virgin coconut oil has a rich taste and tropical aroma of fresh coconut as it undergoes less processing during production and retains more of the natural taste of coconut. It is often used as a vegan replacement for butter in baking and is also used to add a tropical taste to dishes cooked with medium heat such as roasted veggies and stews. Refined coconut oil has a neutral flavor, longer shelf life and is typically less expensive. It can be used for medium-high heat cooking such as sautéing and stir-frying. Remember, all cooking oils should be consumed in moderation as they are high in calories and fat. To find the right cooking oil for you, talk to a registered dietitian. The debate over whether many of the new coconut products are “good” or “bad” for you is a function of many things including how extensively you might use the product, your current diet, genetics and current health as well as wellness goals. What is most important is your overall dietary pattern and eating a nutritious, well-balanced diet that includes mostly whole foods. Every plant food has its benefits, but it needs to be considered within the context of the whole diet. My mom had it right all along when she would always say “everything should be enjoyed in moderation.” 8 healthy > wealthy & wise Turkey Meatloaf with Lemon-Rosemary Glaze Active Time: 20 minutes Total Time: 1 hour 20 minutes • Serves: 8 Turkey Meatloaf Schnucks nonstick cooking spray 1 small lemon 1 Schnucks large egg 2 pounds 93% lean ground turkey 1 container (5.3 ounces) Chobani® 0% plain Greek yogurt 1 package (3 to 4 ounces) fresh shiitake mushrooms, stems removed, caps thinly sliced (about 1 cup) 1 small red onion, chopped (about ½ cup) ½ red bell pepper, chopped (about ½ cup) ½ cup Schnucks old fashioned oats 1 tablespoon chopped fresh rosemary leaves ¾ teaspoon salt ½ teaspoon ground black pepper Lemon-Rosemary Glaze 1 small lemon 3 tablespoons packed Schnucks light brown sugar 1 tablespoon chopped fresh rosemary leaves 1 tablespoon Schnucks Dijon mustard 1. Prepare Turkey Meatloaf: Preheat oven to 350°F. Lightly spray 5 x 9-inch metal loaf pan with cooking spray. From lemon, grate 1 teaspoon peel and squeeze 1 tablespoon juice. In large bowl, lightly beat egg. Add remaining meatloaf ingredients, lemon juice and peel; mix gently until well combined. Evenly spread turkey mixture in prepared pan. Bake 30 minutes. 2. Meanwhile, prepare Lemon-Rosemary Glaze: From lemon, grate 1 teaspoon peel and squeeze 2 teaspoons juice. In small bowl, stir together brown sugar, rosemary, mustard, and lemon peel and juice until sugar is dissolved. Spoon glaze over top of meatloaf. Bake meatloaf 30 minutes longer or until internal temperature reaches 165°F. Let stand 5 minutes before removing from pan and slicing to serve. Roasted Asparagus with Sweet Peppers Each serving: about 204 calories, 8 g total fat (2 g saturated), 91 mg cholesterol, 343 mg sodium, 12 g carbohydrate, 1 g fiber, 7 g sugars, 21 g protein 2 1 Active Time: 10 minutes Total Time: 30 minutes • Serves: 8 1 2 ¼ Rustic Rutabaga Smashed Potatoes Active Time: 15 minutes Total Time: 40 minutes • Serves: 8 4 1 3 ¾ 2 ½ ¼ medium gold potatoes (about 1½ pounds), unpeeled and cut into ¾-inch pieces small rutabaga (about 3- to 4-inch diameter), peeled and cut into ½-inch pieces garlic cloves, chopped (about 1 tablespoon) cup low fat buttermilk green onions, chopped (about 3 tablespoons) teaspoon salt teaspoon ground black pepper Schnucks nonstick cooking spray medium orange bunches asparagus, ends trimmed (about 2 pounds) red bell peppers, sliced ½-inch-thick tablespoon Pompeian® extra virgin olive oil teaspoon salt Preheat oven to 350°F. Spray rimmed baking pan with cooking spray. From orange, squeeze 3 tablespoons juice. In large bowl, toss asparagus, bell peppers, oil, salt and orange juice until vegetables are well coated. Evenly spread vegetable mixture on prepared pan. Roast 18 to 20 minutes or until vegetables are tendercrisp, stirring once halfway through cooking. Each serving: about 36 calories, 2 g total fat (0 g saturated), 0 mg cholesterol, 74 mg sodium, 4 g carbohydrate, 2 g fiber, 3 g sugars, 1 g protein In 4- to 5-quart saucepot, place potatoes, rutabaga and garlic; add enough water to cover. Heat to boiling over high heat; reduce heat to medium-high and simmer 22 to 25 minutes or until vegetables are tender when pierced with fork. Drain well and return to saucepot; add remaining ingredients. With potato masher, mash until slightly chunky and well mixed, stirring to blend. Each serving: about 79 calories, 0 g total fat, 0 mg cholesterol, 188 mg sodium, 17 g carbohydrate, 3 g fiber, 4 g sugars, 3 g protein > Spring 2015 9 healthy > wealthy & wise cooking with yogurt Yogurt is more than a nutritious snack or breakfast food. It can be used in smoothies, but is also versatile enough to be used as a key ingredient in both sweet and savory dishes. Yogurt is also great as a healthy replacement for sour cream, butter, oil or eggs in baked goods. Here are some new ways to incorporate yogurt into your cooking: > Combine plain regular or Greek yogurt with finely chopped cucumber, minced garlic, chopped fresh dill and fresh lemon juice for a classic Greek tzatziki sauce. > Prepare a marinade for chicken or fish with 1 cup plain low fat yogurt, 1 tablespoon curry powder, 2 teaspoons fresh lemon juice and 1 minced garlic clove. > Substitute plain yogurt for buttermilk when breading fish, chicken or pork. > Add a dollop to soups, chilis, roasted vegetables and eggs. > Lighten up your macaroni and cheese without sacrificing its creamy consistency by using Greek yogurt instead of starting with a rich, and more traditional béchamel sauce, or sour cream. > Try using Greek yogurt in place of mayonnaise in your favorite coleslaw, or creamy potato, pasta or tuna salad. > For a creamy spread for bagels and toast, strain plain yogurt in a cheesecloth-lined strainer for two hours in the refrigerator. This thick yogurt spread is a Lebanese favorite known as labneh. > Baking with yogurt lets you reduce calories while retaining moisture in cakes, quick breads, cookies and brownies. Replace sour cream with an equal amount of yogurt. If replacing butter, oil, eggs or milk, you’ll want to consult a substitution chart to ensure a good result. > Use Greek yogurt in place of mayonnaise or sour cream in your favorite dip recipe – even hot spinach and artichoke dip. > Homemade frozen yogurt tastes every bit as decadent as ice cream. Some recipes have as few as three ingredients: yogurt, sweetener and fruit. Want an even easier alternative? Simply freeze your favorite flavored yogurt and enjoy. 10 Fruit Dips Active Time: 5 minutes Total Time: 5 minutes plus thawing Makes: 1 to 1½ cups each Strawberry Dip 1 container (6 ounces) strawberry yogurt ½ cup nondairy whipped topping, thawed In small bowl, fold yogurt and whipped topping until well blended. Serve with sliced apples and/or pears for dipping. Each tablespoon: about 20 calories, 0 g total fat, 0 mg cholesterol, 5 mg sodium, 3 g carbohydrate, 0 g fiber, 3 g sugars, 0 g protein Peanut Butter Dip 1 container (6 ounces) vanilla yogurt ½ cup creamy peanut butter ½ cup nondairy whipped topping, thawed 8 teaspoon Schnucks ground cinnamon In small bowl, fold yogurt, peanut butter, whipped topping and cinnamon until well blended. Serve with sliced apples and/or pears for dipping. Each tablespoon: about 50 calories, 4 g total fat (1 g saturated), 0 mg cholesterol, 35 mg sodium, 3 g carbohydrate, 0 g fiber, 3 g sugars, 2 g protein wearing > of the green st. patrick’s day Celebrating St. Patrick’s Day calls for Irish-inspired dishes, but it may surprise many that the “traditional” spread of corned beef, cabbage and potatoes is more of an American classic than it is Irish. Here in the U.S., Irish immigrants brought their culinary traditions in the late 1700s, including cured pork, stewed cabbage, potatoes and soda bread. During that time, beef was more affordable within communities where Irish immigrants settled, and cured beef – or corned beef – became popular. For the perfect accompaniment to our slow-cooker corned beef, visit schnuckscooksmag.com for a Caraway & Golden Raisin Soda Bread recipe. Brown Sugar and Mustard Glazed Corned Beef with Vegetables Active Time: 15 minutes Total Time: 7 hours 30 minutes • Serves: 6 1 4 2 4 4 2 1 ¾ ¼ 2 corned beef brisket with seasoning packet (about 3 to 3½ pounds) cups apple juice cups water medium gold potatoes (about 1½ pounds), unpeeled and quartered medium carrots, cut lengthwise in half, then crosswise into 2½-inch pieces (about 2 cups) small yellow onions, cut into wedges small head green cabbage, cut into 8 wedges (secured with wooden picks, if needed) cup packed Schnucks light brown sugar cup Schnucks Dijon mustard tablespoons refrigerated prepared horseradish 1. Line 13 x 9-inch metal baking pan with aluminum foil. In bowl of 7- to 8-quart slow cooker, combine seasoning packet, juice, water and corned beef. Cover and cook on high 6½ to 7 hours or until carving fork pierced into corned beef shows very little resistance. Carefully transfer corned beef to prepared pan. 2. About 30 minutes before corned beef is finished cooking, in 5- to 6-quart saucepot, add potatoes, carrots and onions; arrange cabbage on top. Add enough water just to cover vegetables by 1 inch; cover and cook over medium-high heat 45 minutes to 1 hour or until vegetables are tender. Transfer 2 to 3 cups of hot cooking broth from slow cooker (when beef is removed) to vegetables for flavor while cooking. beer pairing > Sam Adams Irish Red This Irish red ale is well-rounded with balanced flavors including pleasant roasted malt character. With its amber hue, this brew is light-bodied and easy to drink with a touch of caramel or hint of toffee in aroma and taste. A great pairing with traditional Irish corned beef. 3. Meanwhile, preheat oven to 400°F. In small bowl, stir brown sugar, mustard and horseradish into a paste; spread over top of corned beef. Bake 15 to 20 minutes or until glaze is bubbling and brown. 4. Transfer to cutting board and let stand 5 minutes. Thinly slice corned beef across the grain and serve with vegetables. Each serving: about 853 calories, 34 g total fat (13 g saturated), 203 mg cholesterol, 2684 mg sodium, 80 g carbohydrate, 6 g fiber, 50 g sugars, 43 g protein > Spring 2015 11 passover pride Beef brisket is often thought of as a humble cut of beef, and yet it is also a favorite in many traditional cuisines including Texas barbecue, French pot-au-feu soup and, of course, the roast brisket that is often served for Passover. The brisket is a less tender cut of meat, so it’s often cooked “low and slow,” transforming the brisket into an elegant and delicious entrée. Coffee-Rubbed Beef Brisket Active Time: 25 minutes Total Time: 4 hours 30 minutes Serves: 10 to 12 3 1 tablespoons Schnucks canola oil, divided fresh flat cut beef brisket (about 5 to 6 pounds), trimmed, cut crosswise in half 1 small onion, minced (about ½ cup) ½ cup apple butter 3 tablespoons dark roast ground coffee 3 garlic cloves, minced (about 1 tablespoon) 1½ teaspoons ground black pepper ½ teaspoon smoked paprika 1 can (14.5 ounces) less-sodium beef broth (1¾ cups) ¼ cup Schnucks granulated sugar 3 tablespoons Schnucks Dijon mustard 1½ teaspoons Kitchen Bouquet® ¼ cup potato starch 1. Preheat oven to 425°F. Place roasting rack in 14 x 11-inch or larger roasting pan. 2. In 12-inch or larger deep skillet, heat 1 tablespoon oil over medium-high heat. Add 1 brisket half, fat side down; cook 5 to 7 minutes or until browned, turning once halfway through pairings from the vine > Baron Herzog Cabernet Sauvignon This beautiful purple-colored wine has a soft texture, yet is rich and full-bodied with fresh blackberry, cherry and floral aromas and an easy lingering finish. 12 cooking. Transfer brisket to rack in roasting pan. Wipe skillet with paper towel; repeat with 1 tablespoon oil and remaining brisket half. 3. In medium bowl, combine onion, apple butter, coffee, garlic, pepper, paprika and remaining 1 tablespoon oil. Rub outside of brisket halves with apple butter mixture; place, fat side up, on roasting rack. Tightly wrap pan with aluminum foil. Roast brisket 20 minutes; reduce oven temperature to 300°F. Roast 3½ to 4 hours longer or until brisket is very tender. (Internal temperature should reach about 180°F.) Wrap brisket halves in aluminum foil; let stand 30 minutes. 4. Meanwhile, pour pan drippings into 2- to 3-quart saucepan. With whisk, stir in 1½ cups broth, sugar, mustard and Kitchen Bouquet. Cook 8 to 10 minutes or until slightly reduced, stirring occasionally. In small bowl, with whisk, stir potato starch and remaining broth; whisk into saucepan and simmer 2 minutes, stirring constantly. Makes about 2½ cups. 5. Thinly slice brisket across the grain and serve with sauce. Each serving: about 619 calories, 40 g total fat (17 g saturated), 172 mg cholesterol, 299 mg sodium, 15 g carbohydrate, 0 g fiber, 10 g sugars, 35 g protein BrightBlooms! When you want to impress, trust Schnucks Florist & Gifts! You’ll find bouquets, arrangements, balloons and gifts for all of your spring celebrations. Or, have one of our talented designers, many of whom are FTD® certified, create an extra special design! Stop by or call your neighborhood Schnucks Florist Shop. Or, shop all of our collections at schnucksfloral.com 14 take it > outdoors spring into grilling While warmer temperatures may be enough to entice you to fire up the grill, these recipes will surely provide some extra motivation. Grilling is an ideal way to prepare pizzas and flatbreads, giving them a slightly smoky flavor and perfectly crisp crust. Once toppings are added to the Indian-Style Flatbread, keep a close eye on the crust as it cooks to prevent charring – it will only take a few minutes to finish. Indian-Style Flatbread Active Time: 20 minutes Total Time: 30 minutes • Serves: 4 ¼ ½ 2 1 1 ½ 4 2 1 Schnucks nonstick cooking spray head cauliflower, cut into ¾-inch pieces (about 2 cups) (15-ounce) can garbanzo beans (chickpeas), drained and rinsed (about ¾ cup) tablespoons Pompeian® extra virgin olive oil tablespoon garam masala (see Cook’s Wisdom) package (11 ounces) refrigerated thin crust pizza dough cup Chobani® plain Greek yogurt ounces Gruyère cheese, shredded (1 cup) tablespoons coarsely chopped fresh cilantro leaves teaspoon Schnucks crushed red pepper flakes 1. Prepare outdoor grill for direct grilling over medium-low heat. Place 12 x 18-inch piece aluminum foil on work surface; lightly spray with cooking spray. 2. In large bowl, toss cauliflower, beans, oil and garam masala; evenly spread mixture in a single layer on prepared foil. Form foil packet by pulling together sides of foil; seal tightly. Fold ends and seal. Place packet on hot grill rack; cook 8 to 10 minutes, turning 2 or 3 times during cooking. 3. Meanwhile, line cookie sheet with another 12 x 18-inch sheet aluminum foil; lightly spray with cooking spray. Unroll pizza dough on prepared pan. Starting at center, press out dough to 10 x 15-inch rectangle; spray with cooking spray. 4. Using foil, invert dough onto hot grill rack; cook, uncovered, 2 to 3 minutes or until bottom of crust is golden brown, watching carefully to prevent burning. With large spatula, turn crust and cook 1 to 2 minutes longer or just until bottom is slightly crispy. Carefully transfer crust to same foil-lined cookie sheet. 5. Leaving ½-inch border, evenly spread crust with yogurt; top yogurt with cauliflower-bean mixture and sprinkle with cheese. Using foil, carefully slide flatbread back onto hot grill rack; cover and cook 2 to 3 minutes or until bottom of crust is golden brown and cheese melts. Evenly sprinkle with cilantro and crushed red pepper; cut into 8 pieces to serve. Each serving: about 318 calories, 18 g total fat (7 g saturated), 33 mg cholesterol, 341 mg sodium, 23 g carbohydrate, 4 g fiber, 3 g sugars, 15 g protein > Cook’s Wisdom If crust is cooking too fast, turn off 1 burner for 2 burner grill or center and 1 side burner for 3 burner grill, and move flatbread to unlit part of grill. Garam masala is a blend of up to 12 different dry-roasted ground spices commonly used in Indian dishes. It may include black pepper, cardamom, cinnamon, cloves, coriander, cumin, dried chiles, fennel, mace and nutmeg. To prepare your own garam masala: Combine 1 teaspoon ground cumin, ½ teaspoon each ground black pepper, ground cardamom and ground coriander, ¼ teaspoon ground cinnamon, and 8 teaspoon each ground cloves and ground nutmeg. Grilled Greek Flatbreads Active Time: 25 minutes Total Time: 30 minutes • Serves: 8 1 package (13.2 ounces) refrigerated Italian bread dough Schnucks nonstick cooking spray 12 ounces boneless, skinless chicken breasts (about 2) ½ teaspoon chicken grilling seasoning 2 cups fresh baby spinach, coarsely chopped 2 medium tomatoes, chopped (about 1½ cups) ½ English cucumber, cut into ½-inch pieces (about 1½ cups) 1 can (2.25 ounces) Schnucks sliced ripe olives, drained ½ cup crumbled tomato and basil feta cheese ¼ cup red wine vinaigrette salad dressing 1 teaspoon Schnucks oregano leaves 1. Prepare outdoor grill for direct grilling over medium heat. Cut bread dough into 4 equal pieces. Place dough pieces, cut side down, on work surface; with fingertips, gently press flat into 3- to 4-inch diameter discs, forming 4 flatbreads. Spray tops with cooking spray; let stand 10 minutes. Press dough again until diameter reaches 6 to 7 inches; let stand 5 minutes longer and press again to reach an 8-inch diameter. 2. Meanwhile, sprinkle chicken with grilling seasoning; cut into 1-inch thick slices. Place chicken on hot grill rack; cook 5 to 8 minutes or until internal temperature reaches 165°F, turning twice during cooking. Transfer chicken to cutting board. When cool enough to handle, chop into ½-inch pieces. In medium bowl, combine remaining ingredients and chicken pieces; toss until well combined. 3. Lightly spray both sides of dough discs with cooking spray. Place dough discs on hot grill rack; cook 3 to 4 minutes or until golden and edges spring back when pressed, moving frequently to prevent sticking and turning once halfway through cooking. Transfer to cutting board. 4. Leaving ¼-inch border, evenly divide chicken mixture over flatbreads. Cut each flatbread into 4 wedges to serve. Each serving: about 230 calories, 8 g total fat (2 g saturated), 30 mg cholesterol, 600 mg sodium, 25 g carbohydrate, 2 g fiber, 4 g sugars, 15 g protein > Spring 2015 15 wine pairing > Hahn Pinot Noir This pinot noir is dark purple in color with aromas of dried plums, black currants and cola. On the palate, you will get a taste of cherry, fresh acidity and a touch of oak in the well-integrated flavors of vanilla and spice along with a silky mouth feel. 16 brimming > baskets easter elegance With the abundance of ingredients coming into season during the spring months, Easter menus are often a showcase of fresh and delicious dishes. Our Easter sides include a wild rice pilaf with tart rhubarb and crisp, roasted green beans, perfectly complementing the rack of pork. And to finish, Crème Puffs are an elegant way to show off your culinary skills in the kitchen. Our Schnucks Cooks Cooking School step-by-step video instructions will ensure that your guests will leave both satisfied and impressed this Easter. French Rack of Pork with Mushroom Sauce Active Time: 20 minutes Total Time: 1 hour 45 minutes • Serves: 8 1½ 1 1 1 1 2 1 2 1 1 1 teaspoons salt teaspoon ground black pepper teaspoon Schnucks garlic powder (7- to 8-bone) frenched pork loin roast (about 5 to 6 pounds) package (8 ounces) Schnucks whole white mushrooms, sliced (about 3½ cups) tablespoons Schnucks unsalted butter shallot, finely chopped (about 1½ tablespoons) tablespoons Schnucks all-purpose flour cup dry white wine (such as Chardonnay or Sauvignon Blanc) can (14.5 ounces) less-sodium chicken broth (1¾ cups) tablespoon chopped fresh thyme leaves 1. Preheat oven to 425°F. In small bowl, combine salt, pepper and garlic powder. Rub all sides of pork with salt mixture. 1 minute. Add wine and cook 2 minutes, stirring occasionally. Stir in broth and thyme; simmer 8 to 10 minutes or until reduced and thickened, stirring occasionally. 1 4. Slice pork between the rib bones and serve with sauce. 1. In 2- to 3-quart saucepan, melt butter over medium heat. Add rhubarb, celery and onion; cook 5 to 6 minutes or until onion is tender, stirring occasionally. Stir in broth, rice, seasoning packet and honey; heat to boiling. Reduce heat to low; cover and cook 18 to 20 minutes for original rice mix (5 minutes for quick cooking rice mix) or until all liquid has absorbed. Each serving: about 646 calories, 34 g total fat (13 g saturated), 197 mg cholesterol, 773 mg sodium, 4 g carbohydrate, 1 g fiber, 1 g sugars, 69 g protein Rhubarb Wild Rice Pilaf Active Time: 15 minutes Total Time: 35 minutes • Serves: 8 2 2 1 ½ 1 tablespoons Schnucks unsalted butter rhubarb ribs, chopped (about 2 cups) celery rib, finely chopped (about ½ cup) small onion, finely chopped (about ½ cup) can (14.5 ounces) less-sodium chicken broth (1¾ cups) 2 ½ package (6 or 6.2 ounces) long grain & wild rice mix tablespoons Schnucks pure honey cup sliced almonds (2 ounces) 2. Meanwhile, in 8-inch skillet, toast almonds over medium heat 3 to 4 minutes or until lightly browned and fragrant, stirring occasionally. Fold almonds into rice mixture before serving. Makes about 4 cups. Each serving: about 161 calories, 6 g total fat (2 g saturated), 23 mg cholesterol, 368 mg sodium, 23 g carbohydrate, 2 g fiber, 6 g sugars, 5 g protein 2. Place roasting rack in 14 x 11-inch roasting pan. Place pork roast, fat or meaty side up, on rack; roast 20 minutes. Reduce oven temperature to 325°F; roast 1 hour to 1 hour 10 minutes longer or until internal temperature reaches 140°F in center of pork. Transfer pork to cutting board; loosely cover with aluminum foil. (Internal temperature will rise about 5° to 10°F upon standing.) 3. Place roasting pan with drippings across 2 burners over medium heat. Add mushrooms, butter and shallot; cook 4 to 5 minutes or until mushrooms are tender, stirring occasionally. Sprinkle with flour, stir until combined; cook Visit schnucks.com to watch our How to French a Rack of Pork video. Spring 2015 17 brimming > baskets Roasted Green Beans & Cherry Tomatoes Active Time: 10 minutes Total Time: 30 minutes • Serves: 8 2 2 4 1 1 3 Schnucks nonstick cooking spray pounds fresh green beans, ends trimmed packages (10.5 ounces each) cherry tomatoes tablespoons Schnucks canola oil, divided teaspoon salt, divided teaspoon ground black pepper, divided tablespoons chopped fresh basil leaves 1. Preheat oven to 400°F. On large rimmed baking pan, evenly spread green beans; on second large rimmed baking pan, evenly spread tomatoes. Drizzle each with 2 tablespoons oil, ½ teaspoon salt and ½ teaspoon pepper; toss to coat on all sides. 2. Roast 20 to 22 minutes or until green beans are tender-crisp and tomatoes begin to char slightly, stirring once halfway through cooking. Transfer beans and tomatoes to large bowl; add basil and toss to combine. Each serving: about 102 calories, 7 g total fat (1 g saturated), 0 mg cholesterol, 294 mg sodium, 10 g carbohydrate, 5 g fiber, 5 g sugars, 2 g protein Crème Puffs Active Time: 45 minutes Total Time: 1 hour 25 minutes plus chilling Makes: 13 crème puffs Pastry Cream 4 cups Schnucks vitamin D whole milk 1 cup Schnucks granulated sugar, divided 6 Schnucks large eggs, divided ½ cup cornstarch 4 tablespoons Schnucks unsalted butter, cut into small pieces 1 tablespoon Schnucks pure vanilla extract Pâte à Choux 1¼ cups water ½ cup Schnucks unsalted butter (1 stick) 13 cups Schnucks all-purpose flour ½ teaspoon salt Visit schnucks.com to watch our How to Make Crème Puffs video. 18 5 2 Schnucks large eggs packages (6 ounces each) Driscoll’s red raspberries Schnucks powdered sugar for dusting 1. Prepare Pastry Cream: In 3- to 4-quart saucepan, with heat-safe spatula, stir together milk and ¾ cup sugar; heat to simmering over medium heat, stirring occasionally. 2. Meanwhile, into 2 small bowls, separate the yolks and whites of 4 eggs, reserving the whites for another use. In medium bowl, with whisk, stir remaining ¼ cup sugar and cornstarch; beat in remaining 2 whole eggs and 4 yolks. While continuously stirring egg mixture, gradually beat in about half of the hot milk mixture to temper eggs. Pour tempered egg mixture back into saucepan. 3. Continue to cook over medium heat until mixture is very thick and bubbling, but not boiling, stirring constantly with heat-safe spatula. Remove from heat; pour pastry cream through fine-mesh strainer into separate heat-safe medium bowl. Add butter and vanilla, stirring constantly until butter is melted and well combined. Cover with plastic wrap, allowing it to touch the surface of pastry cream and refrigerate until completely cooled, about 1 hour. Makes about 4 cups. 4. Prepare Pâte à Choux: Preheat oven to 400°F. Line 2 large rimmed baking pans with parchment paper. 5. In heavy-bottomed 3- to 4-quart saucepan, heat water and butter to simmering over medium-high heat; remove from heat. With wooden spoon, stir in flour and salt until combined. Return saucepan to heat; reduce heat to medium. Cook dough 3 to 4 minutes or until it starts to form a thin crust on bottom of saucepan, stirring constantly; remove from heat. To cool dough, transfer to large bowl; with mixer on low speed, beat 4 to 5 minutes or until dough is 138°F or less. When dough is cool enough, add eggs, 1 at a time, scraping bowl after each addition. 6. Place ¼ cup mounds of pâte à choux dough, about 2 inches apart, onto prepared pans. Bake 25 to 30 minutes or until pâte à choux has puffed, turns golden in color and has a hollow center when tapped on bottom. Cool completely on wire rack. 7. To assemble Crème Puffs: With serrated knife, slice 1 puff in half; fill bottom half with about 4 to 5 tablespoons pastry cream and top with 4 to 6 raspberries. Place other half of puff on top and dust with powdered sugar. Repeat process with remaining puffs. Each Crème Puff: about 340 calories, 17 g total fat (9 g saturated), 220 mg cholesterol, 180 mg sodium, 38 g carbohydrate, 2 g fiber, 22 g sugars, 9 g protein > Cooks Wisdom For a chocolaty twist, replace the powdered sugar dusting with ganache. In 2- to 3-quart saucepan, heat ½ cup cream until simmering over medium heat; remove from heat. Meanwhile, in microwave-safe small bowl, melt ½ cup semi-sweet chocolate chips in microwave oven on high 30 seconds, stir. If needed, continue to heat in 15 second intervals, stirring after each interval until melted. Stir melted chocolate into cream until smooth. Drizzle ganache over the top of filled crème puffs. 1 frenching bones 101 Michael Keene Schnucks Cooks Manager (Columbia, MO) and Chef Instructor h c n e r f o how t 2 a rack of pork 3 4 To “french” a rack of ribs, whether lamb, pork or beef, means to cut the meat and fat away from the end of each bone. This technique takes a little time, but is well worth the effort for a classically elegant presentation. 1 The Knife A sharp boning knife, or other thin-bladed knife, is essential for cutting meat and fat away from the rack of ribs. The narrow blade makes it easy to work the knife between and around bones. 2 Make the Cut Using firm pressure and starting about 1½ to 2 inches above the bone-end of the rack, make a cut across the bones, cutting all the way through to the bones. 3 Indicator Marks Holding the knife tip along the cut, poke the knife between each rib to create indicator marks on the opposite side of the bone rack. 4 Remove Meat Cut out the meat and fat between the bones up to the indicator marks created. Firmly pull away the meat and fat with your fingers. 5 Clean & Scrape After removing the meat between the bones, use the edge of the knife blade to scrape away the meat and fat attached to each bone. 5 Visit schnucks.com to watch our how-to videos! Spring 2015 19 20 family > affair sunday supper In the U.S., the terms dinner and supper are often used interchangeably to describe the primary meal of the day no matter what time it is served. In some European cultures, the main meal is consumed early in the day and supper implies a light evening meal. Regardless of when this delicious three-course meal is served, your family will be glad to hear the words, “supper’s ready!” Meatball Potpie Active Time: 30 minutes Total Time: 1 hour 5 minutes plus thawing Serves: 6 ½ 2 3 1 2 1 3 2 ¼ ½ 1 2 (17.3-ounce) package frozen puff pastry sheets (1 sheet) tablespoons Schnucks canola oil medium carrots, cut into ½-inch pieces (about 1½ cups) large onion, chopped (about 1½ cups) celery ribs, chopped (about 1 cup) package (8 ounces) whole baby bella (cremini) mushrooms, quartered cup Schnucks all-purpose flour cans (14.5 ounces each) less-sodium beef broth (3½ cups) cup Schnucks sour cream (28-ounce) bag Schnucks frozen beef meatballs (about 28 meatballs) Schnucks large egg yolk tablespoons water 1. Preheat oven to 400°F. Thaw puff pastry as label directs. 2. Meanwhile, in 12-inch skillet, heat oil over medium heat. Add carrots, onion and celery; cook 5 to 6 minutes or until onion is tender, stirring occasionally. Add mushrooms; cook 4 to 5 minutes or until carrots are tender, stirring occasionally. Sprinkle flour over vegetables and stir until blended; cook 2 to 3 minutes or until mixture thickens. Slowly stir in broth; cook over medium-high heat 5 to 6 minutes or until heated through and thickened; stir in sour cream. Toss meatballs with vegetable-gravy mixture; cook 2 to 3 minutes longer or until meatballs are heated through. 3. Place 10-inch deep-dish pie plate on large rimmed baking pan. Carefully transfer meatball mixture to pie plate. Drape puff pastry over top of pie; crimp edges of pastry over rim to seal. With sharp knife, cut three 2-inch vents in top of pastry. 4. In small bowl, with whisk, stir yolk and water. Evenly brush egg mixture over pastry. Bake 20 to 23 minutes or until top is golden brown and gravy is bubbling. Let stand 15 minutes before serving. Each serving: about 488 calories, 31 g total fat (9 g saturated), 54 mg cholesterol, 629 mg sodium, 36 g carbohydrate, 4 g fiber, 5 g sugars, 16 g protein Avocado & Citrus Salad with Jalapeño Vinaigrette Active Time: 25 minutes Total Time: 30 minutes • Serves: 8 4 2 1 1 ¼ ¼ 3 2 1 ½ ½ large oranges tablespoons white wine vinegar small shallot, finely chopped (about 1 tablespoon) tablespoon jarred diced jalapeño peppers, drained and finely chopped teaspoon salt teaspoon freshly ground black pepper tablespoons Pompeian® extra virgin olive oil ripe avocados, peeled, pitted and cut into ½-inch thick wedges package (5 ounces) fresh herbs and greens lettuce blend cup loosely packed fresh mint leaves, coarsely chopped cup crumbled feta cheese (about 3 ounces) 1. From 1 orange, squeeze ½ cup juice. From remaining 3 oranges, cut ¼-inch skin off each end; set oranges on cutting board, cut side down. Slice peel and white pith away from flesh of each orange, removing as little flesh as possible. Either remove segments from each orange or slice crosswise into ½-inch discs. Place segments or slices in small bowl. 2. Meanwhile, in 1- to 2-quart saucepan, heat orange juice over medium heat 5 to 6 minutes or until syrupy and reduced to about 2 tablespoons, stirring frequently. Let cool. 3. In medium bowl, with whisk, stir vinegar, shallot, jalapeño, salt, pepper and reduced orange juice. Slowly whisk in oil until well blended. 4. In large bowl, gently toss avocados, lettuce blend, mint, orange segments or slices and vinaigrette; top with cheese. Each serving: about 180 calories, 13 g total fat (3 g saturated), 10 mg cholesterol, 190 mg sodium, 14 g carbohydrate, 6 g fiber, 7 g sugars, 4 g protein > Cook’s Wisdom For a timesaver, vinaigrette can be prepared, covered and refrigerated in advance. > Spring 2015 21 family > affair Lemon Surprise Cake Active Time: 15 minutes Total Time: 50 minutes plus cooling and chilling • Serves: 16 2 1 1 1 1 3 3 1 22 Schnucks nonstick cooking spray small lemons package (15.25 ounces) butter recipe yellow cake mix package (3.4 ounces) lemon instant pudding and pie filling cup Schnucks vitamin D whole milk cup water Schnucks large eggs cup Schnucks unsalted butter, softened jar (10 ounces) lemon curd 1 container (8 ounces) Schnucks whipped topping, thawed 1. Preheat oven to 350°F. Lightly spray 13 x 9-inch metal baking pan with cooking spray. From lemons, grate 2 teaspoons peel and squeeze ¼ cup juice. 2. In medium bowl, with mixer on low speed, beat cake mix, pudding mix, milk, water, eggs, butter and lemon peel until moistened. Increase speed to medium; beat 2 minutes longer, scraping bowl occasionally with rubber spatula. 3. Pour batter into prepared pan. Bake 35 to 40 minutes or until wooden pick inserted in center of cake comes out clean; cool cake completely in pan on wire rack. 4. Meanwhile, in microwave-safe medium bowl, stir lemon curd and lemon juice. Heat in microwave oven on high 1 minute or until melted; stir until smooth. With end of wooden spoon, poke 24 holes in cake. With rubber spatula, spread lemon curd mixture evenly over cake. Refrigerate 20 minutes. Spread whipped topping over cake. Each serving: about 267 calories, 9 g total fat (6 g saturated), 60 mg cholesterol, 313 mg sodium, 43 g carbohydrate, 0 g fiber, 26 g sugars, 3 g protein Schnucks Sch chn hnu nuc uck cks ks Do Don Donuts onu nut nu nuts utsts At home or on the go, everyone loves Schnucks donuts! They’re bigger, fresher and better because we make them fresh in-store every morning. Choose from more than 25 varieties including Long Johns, cake, iced, jelly, custard and glazed donuts. Don’t forget to check out our Donut of the Month! Spring 2015 23 celebrate mom If you’re celebrating Mother’s Day at home this year, why not cook up a brunch filled with satisfying, comfort food favorites? Polenta, which is an Italian porridge made with cornmeal, is the base of our hearty breakfast casserole that also features bacon and eggs. For Mom’s sweet tooth, nothing will hit the spot quite like our made-from-scratch cinnamon rolls – complete with warm and sweet icing. And for the finishing touch, toast Mom with a refreshing white sangria. Our recipe calls for apples, oranges and strawberries, but try substituting the fruit with Mom’s favorites for a truly thoughtful beverage. 24 fit > for a queen Polenta Breakfast Casserole 1 Active Time: 40 minutes Total Time: 1 hour 15 minutes • Serves: 8 5 8 Schnucks nonstick cooking spray slices Schnucks hardwood smoked bacon (about ½ pound), cut into ½-inch pieces 2 cans (14.5 ounces each) less-sodium chicken broth (3½ cups) 1 cup Schnucks vitamin D whole milk 2 tablespoons Schnucks unsalted butter 1 tablespoon chopped fresh thyme leaves ½ teaspoon salt ½ teaspoon ground black pepper 1¾ cups yellow cornmeal 1 package (8 ounces) Schnucks shredded reduced-fat sharp Cheddar cheese (2 cups) 1. Preheat oven to 325°F. Spray 13 x 9-inch glass or ceramic baking dish with cooking spray. In 4- to 5-quart saucepan, cook bacon over medium heat 5 to 6 minutes or until bacon is crisp, stirring frequently; discard bacon drippings. 8 jar (12 ounces) roasted red peppers, drained and chopped (about 1 cup) green onions, thinly sliced (about ½ cup) Schnucks large eggs 2. To same saucepan with bacon, add broth, milk, butter, thyme, salt and black pepper; heat to boiling over medium-high heat. With whisk, gradually stir in cornmeal until incorporated; reduce heat to medium-low and cook 4 to 5 minutes or until thick, stirring frequently. Remove from heat; stir in cheese, roasted red peppers and onions. 3. Evenly spread polenta mixture in prepared dish. With back of large spoon, make 8 evenly spaced wells in polenta mixture. Bake 15 minutes. Remove dish from oven and press polenta again with back of spoon to make wells large enough to hold eggs. 4. Carefully crack eggs, 1 at a time, into small cup. Slowly slide 1 egg into each well; cover with aluminum foil. Bake 15 to 18 minutes longer or to desired doneness; let stand 5 minutes. Cut into 8 squares to serve. Each serving: about 381 calories, 21 g total fat (11g saturated), 233 mg cholesterol, 892 mg sodium, 25 g carbohydrate, 3 g fiber, 4 g sugars, 21 g protein all about eggs Ever wonder which came first, the chicken or the egg? Regardless of the point of origin, records show that in India, wild birds were domesticated as early as 3200 B.C. By 1400 B.C., chickens were being raised in Egypt and China. Domesticated hens made their appearance in Europe by 600 B.C. Though there are about 200 breeds of chickens, the most popular laying hen in the U.S. is the single-comb white leghorn. Early ancestors of these hens may have arrived here in 1492, after crossing the open seas with Christopher Columbus! Today, hens in the U.S. produce some 75 billion eggs a year, which accounts for about 10 percent of the world’s supply. Eggsperts (sorry!) tout the high nutrient density of this most versatile – and economical – gift from chickens. One large egg contains approximately 70 calories and offers 13 essential nutrients, including protein, lutein, zeaxanthin, choline, vitamin B12 and riboflavin. The high quality protein found in eggs is similar to that found in milk, and is equal to one ounce of meat or fish. Lutein and zeaxanthin, both carotenoids, help reduce the risks of macular degeneration and cataracts. Choline improves brain development and memory. Vitamin B12 aids metabolism, and riboflavin contributes to red blood cell production. A dose of good health in a shell, an egg contains 5 grams of fat (1.6 grams of saturated fat), iron and a host of other minerals and vitamins. Stored in the yolk are vitamins A, D and E, all of which help keep the body healthy. In the past, there was concern about the high cholesterol content of an egg (213 mg), but in 2000 the American Heart Association spoke out in favor of eggs, urging us to enjoy the nutritional bounty they offer. Baked, boiled, coddled, fried, poached, scrambled or shirred, the mighty egg delivers satisfying flavor-packed protein and plenty of nutrition, no matter how you cook it. With a little applied heat, eggs transform into frittatas, omelets or quiches. Add some additional ingredients and you can craft cookies, cakes and custards. You may devil an egg – or whip up a heavenly meringue. Basically, eggs stand ready to serve (or, more accurately, be served) any time of day. Visit schnucks.com to watch our How to Poach an Egg video. Spring 2015 25 Homemade Cinnamon Rolls Active Time: 25 minutes Total Time: 1 hour plus standing Makes: 12 rolls Dough Schnucks nonstick cooking spray 1 cup Schnucks vitamin D whole milk 2 envelopes (¼ ounce each or 2¼ teaspoons each) active dry yeast ½ cup plus 1 teaspoon Schnucks granulated sugar, divided 8 tablespoons Schnucks unsalted butter (1 stick), divided 2 Schnucks large eggs, room temperature 1 teaspoon salt 4¼ cups Schnucks all-purpose flour plus additional for dusting Filling 1½ cups packed Schnucks light brown sugar 3 tablespoons Schnucks ground cinnamon Icing 2 cups Schnucks powdered sugar 2 tablespoons water ½ teaspoon Schnucks pure vanilla extract 1. Prepare Dough: Spray 13 x 9-inch baking pan with cooking spray. In microwave-safe small bowl, heat milk in microwave oven on high 1 minute or until hot. Pour milk into large warm bowl; stir until milk is very warm but not hot or about 110°F. 2. Sprinkle yeast and 1 teaspoon sugar over warm milk; stir until well combined. Let stand 5 minutes. 3. Meanwhile, in microwave-safe small bowl, heat 4 tablespoons butter in microwave oven on high 30 to 45 seconds or until melted. In small bowl, with whisk, lightly beat eggs. With wooden spoon, stir salt, remaining ½ cup sugar, melted butter and eggs into yeast mixture until combined. Add flour and stir until dough pulls away from sides of bowl and dough ball begins to form. 4. On lightly floured work surface, knead dough 4 to 6 minutes or until smooth and slightly tacky; return dough to bowl. Lightly spray dough with cooking spray; cover bowl with plastic wrap. Let stand in warm place 1 to 2 hours or until dough has doubled in size. 5. Meanwhile, prepare Filling: In medium bowl, combine brown sugar and cinnamon. 6. Lightly flour work surface and rolling pin. Gently punch down dough and transfer to work surface, kneading once or twice; roll dough into 12 x 18-inch rectangle. Melt remaining 4 tablespoons butter and brush over top of dough; evenly sprinkle brown sugar mixture over dough. Starting with long side, tightly roll up dough around filling, brushing off excess flour as you roll. Pinch seam tightly to seal. Sangria in a Snap 7. With serrated knife, cut dough crosswise into twelve 1½-inch-thick rolls. Place rolls, cut side down, into prepared pan. Loosely cover with plastic wrap; let stand 30 minutes to rise. ½ 8. Preheat oven to 350°F. Bake rolls 18 to 20 minutes or until golden brown. 9. Meanwhile, prepare Icing: In medium bowl, with whisk, stir powdered sugar, water and vanilla until smooth. Drizzle icing over rolls. Each roll: about 487 calories, 9 g total fat (6 g saturated), 53 mg cholesterol, 225 mg sodium, 95 g carbohydrate, 3 g fiber, 56 g sugars, 7 g protein > Cooks Wisdom Note that there are several different types of yeast. Make sure to use active dry yeast for this recipe. Visit schnucks.com to watch our How to Make Yeast Dough video. 26 Active Time: 10 minutes Total Time: 10 minutes plus chilling Makes: about 10 cups 1 1 ½ 1 1 1 medium Fuji or gala apple, cut in half, cored and thinly sliced medium orange, cut in half and thinly sliced (16-ounce) package Driscoll’s strawberries (about 12 berries), hulled and thinly sliced (.25-ounce) package fresh mint (about 10 leaves), thinly sliced bottle (750 mL) Pinot Grigio wine, chilled can (5.5 ounces) apricot nectar bottle (1 liter) ginger ale In large pitcher or container, combine fruit, mint, wine and nectar; refrigerate at least 30 minutes. Stir fruit mixture and add ginger ale just before serving. Each 1 cup: about 120 calories, 0 g total fat, 0 mg cholesterol, 15 mg sodium, 18 g carbohydrate, 1 g fiber, 15 g sugars, 0 g protein > Cooks Wisdom For a non-alcoholic version, replace Pinot Grigio with 1 bottle (750 mL) sparkling non-alcoholic white grape juice. Taste the First Extra Virgin Olive Oil to receive the USDA Seal! Pompeian is the first olive oil company to attain the U.S. Department of Agriculture (USDA) Quality Monitoring Program seal for its extra virgin olive oil. This verifies that it meets the rigorous requirements of Quality, Purity and Traceability of the USDA Quality Monitoring Program. So if you want a real extra virgin olive oil monitored by the USDA, there is only one for you... Pompeian Extra Virgin Olive Oil. Makes Every Day Better! www.pompeian.com kids cookin’ Getting your kids involved in the kitchen can have more benefits than you realize. Sharing meal preparation responsibilities provides opportunities to develop math skills with measurements and fractions, encourages curiosity and learning about nutrition and ingredients, and provides the chance for quality family time. Fun, kid-sized recipes, like these Mini Lasagna Cups, are family approved and versatile enough to cater to younger tastes. Give this recipe a south-of-the-border kick by adding taco seasoning to the mushroom mixture, replacing the tomato sauce with a taco or enchilada sauce and swapping the mozzarella for a Cheddar Jack cheese. The possibilities are endless, so get those kids cooking and let the fun begin! 28 Mini Lasagna Cups Active Time: 30 minutes Total Time: 55 minutes plus thawing Makes: 12 cups 1 1 1 1 ¾ ½ ¼ 1 1 Schnucks nonstick cooking spray tablespoon Schnucks unsalted butter package (8 ounces) Schnucks whole white mushrooms, sliced (about 3½ cups) container (15 ounces) frozen tomato meat sauce, thawed or 1 can (15 ounces) Schnucks prepared pizza sauce cup Schnucks finely shredded mozzarella cheese plus additional for topping cup shredded Parmesan cheese (15-ounce) container whole milk ricotta cheese teaspoon ground black pepper package (12 ounces) square wonton wrappers (about 48 wrappers) cup packed sliced pepperoni, chopped into smaller pieces Fresh baby spinach leaves or basil leaves, thinly sliced (optional) 1. Preheat oven to 375°F. Lightly spray standardsize muffin pan with cooking spray. In 10-inch skillet, melt butter over medium heat; add mushrooms and cook 8 to 10 minutes or until tender, stirring occasionally. In 1- to 2-quart saucepan, heat meat sauce over medium heat until internal temperature reaches at least 160°F, stirring frequently; let cool slightly. 2. Meanwhile, in medium bowl, combine 1 cup mozzarella, Parmesan, ricotta and pepper until well combined. Press 1 wonton wrapper into each muffin cup, pressing to bottom and sides. Divide about half the meat sauce between cups. Top some with half the pepperoni and others with half the mushroom mixture; add a spinach leaf or basil, if using. 3. Over sauce, place another wonton wrapper, turning wrapper about 90 degrees so that corners of the first wrapper and the second wrapper are not together. Divide about half the cheese mixture between cups. Cover with another wrapper, turning not to overlap; add sauce and top with remaining mushroom mixture or pepperoni. Cover with last wrapper and remaining cheese mixture. Top with remaining sauce and/or shredded cheese. 4. Bake 18 to 20 minutes or until tops are golden, edges are crunchy and cheese melts. Let stand 10 minutes before removing from pan and serving. Sprinkle with basil or torn spinach leaves, if using. Each cup: about 210 calories, 10 g total fat (5 g saturated), 25 mg cholesterol, 560 mg sodium, 18 g carbohydrate, 1 g fiber, 2 g sugars, 13 g protein > Spring 2015 29 double > savings meals for a steal What’s better than delicious recipes that don’t break the bank? Budget-friendly meals that are also quick and versatile! First up is a veggie quesadilla, which translates to “cheesy little thing” in Spanish. While the recipe calls for black beans, corn and spinach almost any other combination of vegetables and cheese can be used. The cool cucumber sauce served in the second recipe pairs very well with salmon, but it’s just as delicious when served with other fish varieties or even chicken. And with both recipes requiring no more than 30 minutes from start to finish, these meals are a steal – both with cost and time. Veggie Pepper Jack Quesadillas Salmon with Cucumber Sauce Active Time: 25 minutes Total Time: 30 minutes • Serves: 6 Active Time: 15 minutes Total Time: 25 minutes • Serves: 4 1 ½ 1 1 2 6 1 3 ½ 3 can (15 ounces) reduced-sodium black beans, drained and rinsed ear of corn, silk and husk removed, kernels cut from cob (about 1 cup) tablespoon coarsely chopped fresh cilantro leaves teaspoons Schnucks chili powder large burrito size flour tortillas can (16 ounces) refried beans with green chilies cups fresh baby spinach leaves (about 3 ounces) (16-ounce) package Schnucks pepper Jack cheese, shredded (about 2 cups) tablespoons Schnucks canola oil, divided 1. In medium bowl, stir together black beans, corn, cilantro and chili powder. English cucumber, peeled, if desired, seeded and finely chopped (about 1 cup) ½ cup light mayonnaise ½ cup Schnucks sour cream 1½ teaspoons fresh lemon juice 1 garlic clove, crushed with press ¼ teaspoon dried dill weed ¼ teaspoon salt, divided ¼ teaspoon coarsely ground black pepper, divided 1½ pounds fresh salmon fillet, cut crosswise into 4 equal pieces 2. In small bowl, combine cucumber, mayonnaise, sour cream, lemon juice, garlic, dill weed, and 8 teaspoon each salt and pepper. Place salmon, skin side down, on prepared pan. Sprinkle salmon with remaining 8 teaspoon each salt and pepper. Broil 8 to 10 minutes or until internal temperature reaches 145°F and salmon is almost opaque throughout. 3. Slip spatula between salmon flesh and salmon skin to lift salmon away from skin. Serve salmon topped with cucumber sauce. Each serving: about 440 calories, 27 g total fat (7 g saturated), 135 mg cholesterol, 480 mg sodium, 4 g carbohydrate, 0 g fiber, 1 g sugars, 40 g protein 1. Place oven rack 4 to 6 inches from source of broiler heat; preheat broiler. Line rimmed baking pan with aluminum foil. 2. Place 2 tortillas on work surface. Leaving ¼-inch border, spread 3 cup refried beans on each tortilla. Over half of each tortilla, place ½ cup spinach, 3 cup cheese and about 3 cup corn mixture. Fold tortilla to cover corn mixture; press lightly. 3. In nonstick 12-inch skillet, heat 1 tablespoon oil over medium heat. Add 2 quesadillas and cook 4 to 6 minutes or until golden brown on the outside and cheese melts, turning once halfway through cooking. 4. Meanwhile, repeat step 2 with remaining tortillas, refried beans, spinach, cheese and corn mixture to prepare 4 more quesadillas. Cook in 2 more batches as directed in step 3 with remaining oil, carefully wiping skillet clean with paper towels between batches. Cut each quesadilla into wedges to serve. Each serving: about 460 calories, 24 g total fat (8 g saturated), 40 mg cholesterol, 1020 mg sodium, 46 g carbohydrate, 7 g fiber, 4 g sugars, 18 g protein Spring 2015 31
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