Smile, It s Lunchtime!

Transcription

Featuring Tips and Recipes From
simple fast delicious
Lunch
Date
With...
AUGUST 2014
Chicken
Tenders:
The Kid
Favorite
Gets an
Upgrade!
-
dashrecipes.com
Author
Jennifer
Weiner
-
Smile,
It's
Lunchtime!
GREAT IDEAS FOR BACK-TO-SCHOOL
MEALS, SNACKS, AND TREATS
© PARADE Publications 2014. All rights reserved
Tips, Tricks
& Tools
of the Kitchen
THIS
MONTH
dash
board
ASK MELISSA*
My grilled
chicken breasts
always turn
out dry. What’s
the secret?
ON DASH
RECIPES.COM
AUGUST
4
Pique young readers’
appetites with food-themed
kids’ books. Get a list
of our faves at dashrecipes
.com/foodbooks.
AUGUST
15
Today would have been
Julia Child’s 102nd birthday;
celebrate with our recipe for
French onion soup at dash
recipes.com/onionsoup.
What’s the most consumed food in Americans’ diets today? Low-carb craze
aside, the sandwich still reigns supreme, according to Harry Balzer of
the NPD Group—and not just in the cafeteria. Sandwiches are booming in
popularity at breakfast and dinner, too. Susan Russo, author of The Encyclopedia
of Sandwiches, shares how to upgrade this brown-bag staple.
AUGUST
18
Bringing snacks for the
whole team? Get 5 energyboosting crowd-pleasers
at dashrecipes.com
/healthysnacks.
KITCHEN TIP
BROUGHT TO YOU BY
Pizza crackers are an
easy, make-ahead snack,
perfect for hungry kids.
Place six whole-wheat
crackers side by side
on each of three squares
of Reynolds Wrap®
Aluminum Foil. Layer
crackers with pepperoni,
pizza sauce, and cheese.
Fold aluminum foil and
refrigerate. Later, open
foil and broil in a toaster
or conventional oven
until cheese is melted.
No cleanup required.
—Celebrity chef Jon Ashton
2
STACK IT UP
BREAD “Think of it
as your foundation,”
says Russo. “You want
something that can stand
up.” Instead of flimsy
sliced white, try Pullman
or Italian bread,
a baguette, or ciabatta.
MEAT Three to four
ounces of deli meat is
about right, but go lighter
if you’re serving kids.
CHEESE Branch out
beyond American with
Gruyère, provolone,
Muenster, or blue cheese—
just remember, the
stronger the flavor, the
less you need.
SPREAD Don’t skip this
step—it provides a barrier
between the bread and
moist ingredients like
veggies, which keeps the
sandwich from getting
soggy. Bored with mayo?
Gussy up hummus with
herbs or hot sauce, or use
mashed avocado.
VEGGIES Lettuce and
tomato offer moisture
and crunch, but don’t limit
yourself: sliced fennel
or radishes, roasted
red peppers, and shredded
carrots are all delicious.
The intense heat of
the grill can turn
chicken breasts tough.
To keep them juicy,
try this method:
Pound breasts to about
1¼-inch thickness.
Season, lightly coat
with vegetable oil, and
let sit at room temperature for 30 to 60
minutes. Then, position
the chicken so the
thicker end of the
breast is over the hotter
section of the grill.
Flip chicken halfway
through cooking;
remove it once a meat
thermometer reads
160°F. Rest breasts
for 10 minutes, then
serve with a sauce
for dipping. To get
my recipes for Grilled
Tomato Salsa, Pineapple Avocado Salsa,
and Chimichurri, visit
parade.com/dips.
Melissa d’Arabian is a
Food Network host, a bestselling cookbook author,
and a mother of four. Have a
question about cooking,
parenting, or budgeting?
Ask Melissa at
facebook.com/dashrecipes.
AUGUST 2014 dashrecipes.com
PHOTO: CRYSTAL CARTIER; ILLUSTRATION: KATHRYN RATHKE
—Wendy Stuckerman,
via Facebook
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Bring ¼ cup each water
and sugar to a boil in
a small saucepan, stirring until
the sugar dissolves; remove
from heat and let cool
completely. Blend about
4 cups seedless watermelon
chunks (from ¼ melon)
with the juice of 2 limes until
smooth. Stir in cooled
sugar syrup and chill. Mix in
3 cups seltzer before serving.
Makes about 6½ cups.
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PB&J is so last
school year. This fall,
liven up lunch with these
trade-proof goodies.
Broccoli-Turkey Pinwheels
ACTIVE: 15 min • TOTAL: 15 min • SERVES: 6
2 stalks broccoli, trimmed, peeled,
and quartered lengthwise (reserve
florets for another use)
2 Tbsp mayonnaise
1 Tbsp Dijon or yellow mustard
4 large whole-wheat tortillas
12 deli-thin slices smoked turkey
12 slices cheese, such as cheddar,
American, or Muenster
6
to 8
1. Fit a small saucepan with a steamer
insert and fill with water just to bottom of
insert. Cover and bring water to a boil.
Add broccoli stalks, cover, turn heat to
low, and steam until tender, 6 to 7 minutes.
Remove stalks to a work surface and
chop finely.
2. In a small bowl, stir together mayonnaise
and mustard, then evenly spread 2 tsp on
each tortilla. Scatter ¹/³ cup broccoli on top,
then top with a single layer of turkey and
another of cheese, tearing to fit.
3. Tightly roll wraps; once assembled, rest
seam side down. Using a serrated knife,
cut into 1-inch slices.
PER SERVING: 310 cal, 23g carbs, 18g protein, 16g fat, 40mg
chol, 1,020mg sodium, 15g fiber
μCOVER AND INSIDE PHOTOGRAPHS BY ANDREW PURCELL
Who Can Make Fried Rice
Worthy of a Glorious Dinner Bell?
TM
CAN!
Leader of the pack
w
Get
the recipe
for these
healthy banana
muffins at
dashrecipes.com
/muffins.
Signature MarinadeS
Made SiMple FroM
Farmer’s Garden ® By Vlasic ®
Leftover Farmer’s Garden pickle brine
makes a perfect marinade and helps
tenderize your favorite cut of meat.
Try it for yourself in this great
#FarmtoJar recipe courtesy of Jenny
Park of Spoon Fork Bacon:
Cilantro-lime and Yogurt
grilled ChiCken Wings
Servings: 12
Ingredients
• 12 whole chicken wings
• Salt and pepper to taste
Marinade
• 1 cup Greek yogurt
• 5 key limes, juiced
• 2/3 cup of brine from Farmer’s Garden® by
Vlasic® Bread and Butter Chips
• 1/2 bunch cilantro, chopped
Mini 5-Layer Salads
Instructions:
1. Toss wings with salt and pepper. Set aside.
acTivE: 25 min • ToTal: 40 min • sErvEs: 6
2. Whisk together all marinade ingredients and
pour over wings. Cover, refrigerate and let sit
for 6 hours.
3. Preheat grill to medium-high heat. Generously
brush grates with a ‘high temperature resistant’
oil before adding chicken.
4. Remove wings from marinade, shaking off any
excess and place onto the grill. Season with salt
and pepper.
5. Lower the heat to medium, cover and grill for 10
minutes. Uncover, fip and grill for another 10 to 12
minutes or until juices run clear.
6. Remove from grill and allow wings to rest for
about 7 minutes.
7. Serve with key lime wedges, cilantro leaves and
sprinkle of smoked paprika.
For more #FarmtoJar recipes, entertaining tips and
coupons, visit FarmersGardenVlasic.com/SavorSimplicity
or follow @FarmersGarden on Twitter.
8
½ chopped onion
1 ( 15-oz)canblackbeans,rinsed
anddrained
1 cuplow-sodiumchickenbroth
1 tspsalt,divided,plusmoreforseasoning
1 clovegarlic,minced
¾ cupGreekyogurt
2 Tbspextra-virginoliveoil,divided
8 ozshreddedcheddarcheese
½ cupmayonnaise
1 (4-oz)jarpimientos,drained
+ Freshlygroundpepper
½ Englishcucumber,chopped
½ tsplemonjuice
1 pintgrapeorcherrytomatoes,halved
+ Bagelchips,forserving,optional
simmer and cook, stirring occasionally, until just
thickened, about 15 minutes. Remove from heat.
2. Using flat side of a knife, smear together
garlic and ½ tsp salt to form a paste. Whisk into
yogurt with 1 Tbsp olive oil.
3. In a food processor, combine cheese, mayonnaise, and pimientos and pulse until combined.
Season with pepper. Toss cucumber in a bowl
with remaining 1 Tbsp oil, lemon juice, and salt
and pepper to taste.
4. Spoon ¹/³ cup bean mixture into each of 6 jars.
Layer each with 2 to 3 Tbsp pimiento cheese,
¹/³ cup cucumbers, and 2 Tbsp garlic yogurt.
Top with tomatoes, divided between jars. Close
jars and pack with a fork and bagel chips,
if desired.
1. In a saucepan, combine onion, beans, broth,
and ½ tsp salt. Bring to a boil, then lower to a
pER SERVING: 400 cal, 15g carbs, 15g protein, 32g fat, 47mg
chol, 940mg sodium, 5g fiber
aUgUST 2014 dashrecipes.com
© 2013 Pinnacle Foods Group LLC.
Leader of the Pack
Cauliflower-Parmesan Soup
with Garlic Bread Soldiers
active: 25 min • total: 40 min • serves: 4
½ mediumheadcauliflower,cutinto
1-inchpieces
½ yellowonion,diced
1 cuplow-sodiumchickenbroth
¼ cupgratedParmesan
+ Freshlygroundpepper
¼ tspkoshersalt
1 clovegarlic,minced
¼ cup(½stick)unsaltedbutter,atroom
temperature
2 tbspfinelychoppedparsley
1 (14-oz)braidedloafchallahbread,
sliced1-inchthick
active: 20 min • total: 55 min • makes: 24
2 cupsshreddedunsweetenedcoconut
1 cuprawchoppedalmonds
1 cuprawcashews
1 cupdriedblueberries
1 cuprolledoats
¼ cupwhole-wheatflour
¼ cuppackedlightbrownsugar
1 tspsalt
½ cupcoconutoil,melted
½ cupmaplesyrup
1 tspvanillaextract
1. Preheat oven to 375˚F. Evenly spread
shredded coconut on a rimmed baking sheet
and roast until lightly browned in spots,
3 to 5 minutes. Transfer to a large bowl and
add nuts, blueberries, oats, flour, sugar,
and salt. Stir to combine.
2. In a small bowl, combine oil, syrup, and
vanilla; stir into dry ingredients until
thoroughly combined.
3. Line a 9-by-13-inch pan with parchment;
scrape mixture into pan. Top with a sheet
of wax paper and press to pack firmly.
Remove wax paper and bake until golden,
30 to 35 minutes. Cool completely on a
rack, then cut into 24 squares. Store in an
airtight container at room temperature
for up to 2 weeks.
pER SERVING: 190 cal, 17g carbs, 3g protein, 14g fat, 0mg
chol, 100mg sodium, 3g fiber
10
pER SERVING: 450 cal, 58g carbs, 15g protein, 18g fat,
45mg chol, 710mg sodium, 2g fiber
Salmon makes
for a unique
and healthy
twist on tuna
salad!
Happy Face Sandwiches
active: 10 min • total: 10 min
makes: 2 sandwiches
3 tbspmayonnaise
1 t
bspchoppedandlightlypacked
freshdill
1 (5-oz)canskinless,boneless
salmon,drained
+koshersaltandfreshlygroundpepper
1 lemonwedge,optional
10 to12verythinslicescucumber,
plusadditionalslicesfordecorating,
optional
4 sliceswhole-wheatbread
+ thinlyslicedcarrot,slicedripeolives,
broccoliflorets,andslicedroasted
redpepperfordecorating,optional
1. In a medium bowl, stir together mayonnaise and dill. Add salmon and stir to combine. Season with salt and pepper to taste.
If desired, add a squeeze of lemon juice.
2. Divide cucumber slices between 2 slices
of bread and top with salmon salad.
Sandwich with two remaining pieces of
bread. If desired, assemble a face on top of
sandwich, using cucumbers, olives, and
carrots for eyes, broccoli for nose, and
roasted red pepper for mouth. (Hint: You
can also pack the veggies and let your child
create her own face during lunchtime.)
pER SERVING: 370 cal, 22g carbs, 24g protein, 22g fat,
AUgUST 2014 dashrecipes.com
FooD STYLIng, CARRIE PURCELL; PRoP STYLIng, STEPHAnIE HAnES
REUSAbLE SAnDWICH bAg, LUnCHSkInS.Com; SqUARE gLASS ConTAInER WITH bLUE LID, ConTAInERSToRE.Com
Blueberry-Coconut Bars
1. Preheat oven to 400˚F. In a medium saucepan, combine cauliflower, onion, and broth;
cover and bring to a boil over high heat.
Lower heat to a simmer and cook, partially
covered and stirring occasionally, until
tender, about 10 minutes. Without draining,
place mixture in a blender and carefully puree
until smooth. Return to saucepan. Stir in
Parmesan and season with pepper.
2. Using flat side of a knife, smear garlic
and ¼ teaspoon salt together to form a paste.
Place in a small bowl, add butter, and
mash together with a fork; stir in parsley.
3. Using cookie cutters, cut bread into
shapes, if desired. Spread both sides of
bread with a thin layer of garlic butter,
then arrange on a parchment-lined baking
sheet. Toast until just golden on bottom,
4 to 5 minutes, then flip and toast another
2 to 3 minutes. Serve with cauliflower soup
for dipping.
®, TM,, © 201
201
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Egg Them On
Speedy, protein-packed, and
delicious to boot? This easy wrap
is everything it’s cracked up to be.
Veggie Omelet Roll-Up
Heat 1 tsp olive oil in a small nonstick skillet over
medium heat. Add ¼ cup each finely chopped
zucchini and red bell pepper, season with salt and
pepper and cook, stirring occasionally, until
softened, about 3 minutes. Beat 1 large egg in a
bowl; stir in cooked vegetables and a pinch of salt.
Pour mixture back into skillet and cook over medium
heat, turning once, until set, 1 minute per side.
Place 1 slice Muenster cheese on top, and slide
onto a 6-inch flour tortilla. Roll up wrap; serve.
Get more easy
breakfast recipes on
our egg lover's
board at pinterest.com
/dashrecipes.
pER SERVING: 310 cal, 20g carbs, 15g protein, 19g fat, 205mg chol,
540mg sodium, 2g fiber
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America’s Favorite Coin Source • TRUSTED SINCE 1945
* remixed *
Love e Tenders
A kid favorite gets an easy upgrade
1
PARMESAN WITH
FRESH TOMATO SAUCE
2
Make sauce: Halve 6 tomatoes and grate on
large holes of a box grater, discarding
skins. Stir in 2 Tbsp olive oil, 2 Tbsp chopped
basil, 1 minced garlic clove, ½ tsp sugar,
and salt to taste; cook in a large skillet
over medium heat until thickened, about
25 minutes. Next toss 1½ lb chicken
tenders in ¹/³ cup all-purpose flour, then
dip in 2 beaten large eggs and roll in
½ cup Italian-style bread crumbs mixed
with ¼ cup grated Parmesan. Heat a thin
layer of vegetable oil in a large skillet
over medium heat; add chicken and cook
(in batches if necessary) until browned,
3 to 4 minutes per side. Serves four.
CORNFLAKE-CRUSTED
WITH HONEY-MUSTARD SAUCE
Preheat oven to 375˚F. Finely crush 5 cups
cornflakes in a food processor; pour into
a shallow dish. In another dish, mix ½ cup
each mayonnaise and water, and ½ tsp
each kosher salt and pepper. Roll 1½ lb
chicken tenders in cornflakes, then dip in
mayo mixture and roll again in cornflakes,
pressing to coat. Place chicken on a rack
set on a baking sheet and bake 35 minutes,
until browned. Meanwhile, make sauce:
Stir together ½ cup mayonnaise, ¼ cup
yellow mustard, 2 Tbsp honey, and 1 tsp
lemon juice. Serves four.
PER SERVING: 530 cal, 26g carbs, 48g protein, 25g fat,
3
BUTTERMILK-FRIED
WITH SWEET & SPICY SAUCE
Toss 1½ lb chicken tenders, 1½ cups buttermilk, and 2 tsp kosher salt in a bowl;
cover and refrigerate at least 1 hour. Meanwhile, make sauce: Stir together 1 cup
chili sauce, 2 Tbsp molasses, 1 tsp sriracha,
and ½ tsp soy sauce. Next mix 2 cups allpurpose flour and 1 tsp each kosher salt,
pepper, and baking powder in a shallow
dish. Drain chicken and pat dry, reserving
buttermilk. Toss chicken in flour mixture,
then dip in buttermilk and toss again in flour.
Heat 1 inch vegetable oil in a deep, wide
skillet over medium-high heat until shimmering; add chicken in batches and fry,
turning occasionally, until browned, 6 to 8
minutes. Serves four.
100mg chol, 1,440mg sodium, 5g fiber
14
Chicago Doctor Invents Affordable Hearing Aid
Outperforms Many Higher Priced Hearing Aids
Reported by J. Page
Chicago: Board-certifed physician Dr. S.
Cherukuri has done it once again with his
newest invention of a medical grade ALL
DIGITAL affordable hearing aid.
This new digital hearing aid is packed with
all the features of $3,000 competitors at a mere
fraction of the cost. Now, most people with
hearing loss are able to enjoy crystal clear,
natural sound—in a crowd, on the phone, in
the wind —without suffering through
“whistling” and annoying background noise.
New Digital Hearing Aid
Outperforms Expensive Competitors
This sleek, lightweight, fully programmed
hearing aid is the outgrowth of the digital
revolution that is changing our world. While
demand for “all things digital” caused most
prices to plunge (consider DVD players and
computers, which originally sold for thousands
of dollars and today can be purchased for less
then $100), yet the cost of a digital medical
hearing aid remained out of reach.
Dr. Cherukuri knew that many of his patients
would beneft but couldn’t afford the expense of
these new digital hearing aids. Generally they
are not covered by Medicare and most private
health insurance.
Nearly
Invisible!
SAME FEATURES AS
EXPENSIVE HEARING AID
COMPETITORS
3 Mini Behind-The-Ear hearing
aid with thin tubing for a nearly
invisible profle
3 Advanced noise reduction to
make speech clearer
3 Feedback Cancellation
eliminates whistling
3 Wide dynamic range
compression makes soft
sounds audible and loud
sounds comfortable
3 Telecoil setting for use with
compatible phones, and looped
environments like churches
3 3 programs and volume dial to
accommodate most common
types of hearing loss even
in challenging listening
environments
The doctor evaluated all the high priced
digital hearing aids on the market, broke
them down to their base components, and
then created his own affordable version—
called the MDHearingAid® AIR for its
virtually invisible, lightweight appearance.
Afordable Digital Technology
Using advanced digital technology, the
MDHearingAid®AIR automatically adjusts to
your listening environment—prioritizing
speech and de-emphasizing background noise.
Experience all of the sounds you’ve been
missing at a price you can afford. This doctor
designed and approved hearing aid comes
with a full year’s supply of long-life batteries. It delivers crisp, clear sound all day long
and the soft fexible ear buds are so comfortable you won’t realize you’re wearing them.
Try It Yourself At Home
With Our 45 Day Risk-Free Trial
Of course, hearing is believing and we
invite you to try it for yourself with our
RISK-FREE 45-day home trial. If you are not
completely satisfed, simply return it within
that time period for a full refund of your
purchase price.
Can a hearing aid delay or prevent dementia?
A study by Johns Hopkins and National Institute on Aging researchers
suggests older individuals with hearing loss are signifcantly more likely to
develop dementia over time than those who retain their hearing. They
suggest that an intervention—such as a hearing aid—could delay or
prevent dementia by improving hearing!
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800-873-0541
“Satisfed Buyers Agree AIR Is Best Digital Value!”
Phone Lines Open
24 Hours EVERY DAY
“I am hearing things I didn’t know I was missing. Really amazing.
I’m wearing them all the time” —Linda Irving, Indiana
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much better now” —Lillian Barden, California
Use Ofer Code AG78 to get
FREE Batteries for a Full Year!
“I have used many expensive hearing aids, some
over $5,000. The Airs have greatly improved my
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www.MDHearingAid.com/AG78
“I would defnitely recommend them to my patients with
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“My cell phone company wants to lock me in on a
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IMPORTANT CONSUMER INFORMATION: Jitterbug is owned by GreatCall, Inc. Your invoices will come from GreatCall. All rate plans and services require the purchase of a Jitterbug phone and a one-time set
up fee of $35. Coverage and service is not available everywhere. Other charges and restrictions may apply. Screen images simulated. There are no additional fees to call Jitterbug’s 24-hour U.S. Based Customer
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* lunch date with *
W
hen readers praise novelist Jennifer Weiner for writing
authentic heroines—think women with flaws and
quirks, who don’t necessarily wear a size 2—she’ll be
the first one to tell you she writes what she knows. “People say:
‘You’re so real. How do you stay grounded?’ I’m like, I have a kid
who still needs help wiping sometimes,” she says with a chuckle.
The best-selling author and mom of two (Lucy, 11, and Phoebe, 6),
whose latest novel, All Fall Down, is on shelves now, talked
to dash about raising healthy eaters, family clamming outings on
Cape Cod, and her secret to the perfect roast chicken.
DASH: What’s your favorite weeknight meal? What
about on the weekends?
jennifer weiner: I love
cooking with my daughters.
Phoebe loves what she calls
my “Mommy Chicken.” We
set up an assembly line: They
dip it in the eggs, then the
seasoned bread crumbs, and
put it on the pan to bake. On
Sundays, we’ll read the paper
and pull out a recipe, or go
to the local farmers’ market
and make something inspired
by some ingredient. I’m not
fanatical about being a locavore, but I like them to have a
sense of where their food
comes from, and I like to cook
as much as possible.
Do you watch cooking
shows on TV? We like
Chopped. They’re so
matter-of-fact about diversity; last year there was
a trans[gender] contestant.
That’s the way I try to
present the world to my
daughters, as full of different
people. And they love
watching. They’ll be like,
“What flavor profile is this?”
It’s the funniest thing.
Who are your dream
dinner party guests?
My family! I’d
have my mom and
her partner, my
brothers, my
sister and their
kids, and my
friend who’s a
food critic at the
Philly Inquirer.
He’s an amazing
cook. Every
summer he comes
to visit us in
Cape Cod. We go
fishing for stripers
or bluefish, or go
clamming, and
he’ll cook. He made
this paella one
year that I’m still
thinking about!
I’d invite them
all over and we’d
have a feast.
What’s your signature dish? My roast chicken—that’s my go-to.
EntEr for a
chancE to win
You could score a signed
copy of Jennifer’s
new book, All Fall Down
($26.99; Atria). For
details, go to dashrecipes
.com/jenniferweiner.
18
You need a good chicken, a kosher one if you can. I use a
lot of crushed garlic, thyme or rosemary, and lemon under the skin with some butter. And then you put carrots,
Brussels sprouts, and potatoes in the pan, which roast
nicely in the drippings. It’s such an easy, one-dish meal.
Get Jennifer’s chicken recipe at dashrecipes.com/roastchicken.
August 2014 dashrecipes.com
NO PuRCHAsE NECEssARY. stARts 7:00 A.M. Et 08/06/14, ANd ENds 8:00 A.M. Et, 08/13/14. OPEN tO lEgAl REsidENts Of tHE 50 uNitEd stAtEs/d.C. 13 YEARs ANd OldER, ExCEPt EMPlOYEEs Of sPONsOR, tHEiR iMMEdiAtE fAMiliEs, ANd
tHOsE liviNg iN tHE sAME HOusEHOld. Odds Of wiNNiNg dEPENd ON tHE NuMbER Of ENtRiEs RECEivEd. vOid OutsidE tHE 50 uNitEd stAtEs/d.C. ANd wHERE PROHibitEd. A.R.v. Of 1 PRizE: $26.99 EACH. sPONsOR: PARAdE MEdiA gROuP.
tHis PROMOtiON is iN NO wAY sPONsOREd, ENdORsEd, OR AdMiNistEREd bY, OR AssOCiAtEd witH, fACEbOOk. PHOtO: ANdREA CiPRiANi MECCHi
Jennifer Weiner
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Smile, It s Lunchtime!

Transcription

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