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FROM THE WORLDS LARGEST FOOD COMMUNITY

MAGAZINE

ITS
TIME!
29 NEW CLASSICS
SIDES
STUFFING
SALADS
DESSERTS
Reveal the best
ingredient
graze-worthy for perfectly
moist turkey and
appetizers p.69 savory stuffing.

NO-STRESS
BREAKFASTS p.33 NOVEMBER 2017
 Broth You Can Bet On
Americas #1 Broth Choice is Swanson
 COLORING IS FOR CRAYONS,
NOT STUFFING.

Some other brands use added coloring to make their

broth gold. We use chicken stock. So when youre cooking
for your family, cook with 100% natural Swanson.
SWANSON. CHOOSE NATURAL.
#whatsinyourbroth
2017 CSC Brands LP.
 CONTENTS NOVEMBER 2017

DEPARTMENTS
4 FROM THE EDITOR
8 RECIPE INDEX
11 MIXER
112
Good grazing, new nuts, mad
metal, cool wine tools, and more.

33 FAVORITES
The most-saved breakfast
recipes across Allrecipes.com.

47 DINNER SPINNER
33
speedy
Take a break from the oven with
this stovetop supper-saver.

quiche 53 CLASSICS
Cooler days call for soups, and
weve got five to warm you up.

59 EAT IT NOW
Pears are far more than just bit players,
as these star-power recipes show.

69 APPETIZERS
Make dinner more special
or just make it a party.

82 74 4 KIDS
Kids will gobble up this
PICK PERFECT PRODUCE crackers crunchy turkey snack.
that
What to look for when
choosing five fall essentials.
save you
dough
76 COOK 2 FOLLOW
This mom loves music, dogs,
scuba diving, and belly dancing.

november 2017 1
 CONTENTS ON THE COVER
NOVEMBER 2017

MAGAZINE

TIME!
29 NEW CLASSICS
SIDES
STUFFING
SALADS
DESSERTS
Reveal the best
ingredient
for perfectly
graze-worthy moist turkey and
savory stuffing.
appetizers p.69

NO-STRESS
NOVEMBER 2017

PHOTOGRAPHER: Blaine Moats

FOOD STYLIST: Jill Lust
PROP STYLIST: Sue Mitchell

78 MAIN EVENT
Perfect Turkey guarantees
well, perfect turkey.

80 GOOD 4 YOU
Stealthy ways to make your
Thanksgiving healthier.

82 DIY CRACKERS
A simple recipe with
variations for making
your own crackers.

112 LAST CALL

A sangria with the best
flavors of fall.

FEATURES
84
pies with
84 SECRETS
OF PIE SUCCESS
If pretty pie has eluded you
in the past, well make sure
pizzazz this is your year to shine.

90 FIND YOUR
BALANCE
Healthy recipes to help even
out the high-calorie holidays.

94 MIXED, MARBLED,
AND MARVELOUS
Get your swirl on with these
desserts that combine
different flavors and colors.

100 SIDES HAVE IT

Turkey typically steals
the show, but this
Thanksgiving, were

100 94
celebrating the side dishes.

so many sides
2 november 2017
 happy
thanksgiving!
Thanksgiving is the biggest food holiday of
the year at Allrecipes, so we dedicate one
entire issue to the month of November. And
should you need some last-minute turkey
Q&A, Allrecipes.com is on call 24/7. Enjoy!
THE ALLRECIPES MAGAZINE TEAM

LETTERS AND COMMENTS feedback@armagazine.com SUBSCRIPTION HELP: allrecipes.com/magaccount or email us at alrcustserv@cdsfulfillment.com or call 800-837-9017

4 november 2017
 Fisher nuts are preservative free,
non-GMO and full of flavorful potential.


MAGAZINE

editorial & design

Editor in Chief
JENNIFER DORLAND DARLING
DarlingEIC
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MICHAEL D. BELKNAP
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CONTRIBUTORS Food Stylists

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THE CHOICE OF ITALY
 what you get
RECIPE INDEX with every
All the recipes in this magazine* and on our website come from cooks
just like youand since Allrecipes is the biggest recipe site in the world,
recipe in the
there are lots to choose from! Heres what youll find in this issue: magazine
APPETIZERS SALADS
61 82 Caseys Crunchy Crackers 106 Maple-Dijon Brussels Leaf
289 REVIEWS
72 Chef Johns Party Cheese Puffs Salad
70 Marys Roasted Red Pepper Dip 60 Pear Vinaigrette hands-on 10 min
total 30 min
69 Mushroom and Ricotta Bruschetta 93 Power Salad Bowls serves 6
72 Raspberry-Walnut Baked Brie 106 Wheat Berry Waldorf Salad
70 Spiced Nuts II
SIDES
BREAKFAST 107 Cauliflower Couscous
submitted by:
songbird
34 Chef Johns Dutch Babies 107 Cider-Maple Roasted Roots
HEALTHY PICK
38 Jiffy Cinnamon Rolls 108 Creamy Butternut Squash
39 Polish Cream Cheese Coffee Cake Casserole
36 Quick Quiche 106 Fall-Infused Mashed Potatoes
STAR RATINGS
See at a glance what your
43 Sweet Potato Breakfast Casserole 108 Farro with Wild Mushrooms fellow Allrecipeeps thought
108 Gluten-Free Bomb-Diggity about the recipe.
DESSERTS Stuffing
99 Buttermilk Pie with Spiced 108 Green Beans with Caramelized REVIEWS
Onions All it takes to rate a recipe
Pomegranate Syrup is a single click. But when
49 Green Pepper Rice
34 98 Chunky Cheesecake Brownies
97 Cranberry Swirl Coffee Cake 48 Lemon-Honey Glazed
readers take the time to write
a review, you get much more:
64 Easy Pear Clafoutis Carrots insights and suggestions on
86 Flaky Food Processor Pie Crust 90 Roasted Garlic-Lemon what they loved about the
97 Gluten-Free, Dairy-Free Broccoli recipeor what they suggest
Pear-Almond Tart 107 Southern Butter Rolls to make it even more lovable.
86 Gluten-Free Flaky Food 106 Spiced Quince and Cranberry
Processor Pie Crust Chutney KEY STATS
106 Veggie Rose Tart You dont have to guess how
95 Marbled Pumpkin Cheesecake long a recipe will take you to
99 Spiced Pomegranate Syrup make or how many servings
SOUPS youll get.
DRINKS 54 Black-Eyed Pea Chili
ICONS
112 Cranberry Sangria 57 Creamy Vegan Sweet Potato
These highlight key features
92 Pumpkin Smoothie and Corn Chowder
to make browsing easier.
54 Lemon Turkey Soup
MAIN DISHES 56 Moroccan Lentil Soup
Hidden Gem = A gem of a recipe
BEEF & PORK 55 Roasted Cauliflower, Garlic,
and Leek Soup a newer one, usuallythat doesnt
91 Asian Steak and Vegetable yet have a lot of reviews but still
91 Stir-Fry 66 Spicy Butternut Squash, Pear,
and Bacon Soup
deserves your attention.
48 Pork Chop and Feta Skillet Healthy Pick = In line with U.S.
61 Sweetly Spiced Pork Department of Agriculture healthy
PLUS: A snack-size gobbler you
eating guidelines, based on a
CHICKEN & TURKEY can make with your kids, page 74 2,000-calorie-per-day diet that
92 Braised Balsamic Chicken emphasizes produce, lean protein,
54 Lemon Turkey Soup whole grains, and calcium-rich
78 Perfect Turkey ingredients, and minimizes added
fats, sugar, and sodium.
VEGETARIAN
If youd like to submit a recipe to Quick = Ready in 30 minutes or less.
59 Pear and Gorgonzola Pizza be considered for publication, go to Vegetarian = Contains no meat,
93 Power Salad Bowls armagazine.com/submitrecipe poultry, or seafood. May contain
dairy products or eggs.
Gluten-Free = Contains no wheat,
rye, or barley (or products such

* The recipes in the magazine are put through our test kitchens to ensure youll have
success, so they may not exactly match whats on the site.
as bread or pasta that typically
contain or are processed with those
grains). Products vary by brand;
always check ingredient labels to
avoid hidden sources of gluten.
Vegan = Free of animal products.
8 november 2017
 SEKTION / VOXTORP
kitchen
$
3399*
*Based on a 10'10' kitchen

Inter IKEA Systems B.V. 2016

A dream kitchen should be a luxury that everyone can afford a complete

kitchen with a beautiful island, all the storage youll need, and unique
solutions that t your budget. Because no matter what you do, who you
are, or how much you make, you deserve to make the dream yours.

SEKTION kitchen with VOXTORP light beige high-gloss drawer fronts, VOXTORP
walnut effect doors, drawer fronts and MAXIMERA soft-closing drawers. SEKTION
cabinet frames in white melamine foil. VOXTORP doors/drawers fronts in high-gloss foil nish
and foil nish. MAXIMERA drawer in powder-coated steel and melamine foil. Shown with
PERSONLIG quartz frosty carrina countertop with eased edges. IKEA-USA.com/kitchen

Requires assembly. *The total price includes cabinets, fronts, drawers, door dampers, interior shelving, hinges, toe
kicks, legs, and cover panels. Your choice of countertops, sinks, faucets, knobs and handles, appliances, and lighting
sold separately. See IKEA store for limited warranty, country of origin and 10'10' details. Valid in US stores only.
 MIXER parties / trends / tools / decor

get your
GRAZE ON
Before the big meal, keep
guests spirits high with easy
nibble-and-sip entertaining.

Appetizer recipes
begin on page 69.
PHOTO: KIM CORNELISON; FOOD STYLING: JILL LUST; PROP STYLING: SUE MITCHELL

november 2017 11
 MIXER

GET THE LOOK

Warm wood, mixed
styles, and unexpected
washes of indigo
give the table a
welcoming vibe.

PHOTOS: (PRODUCTS & DIY) JACOB FOX. (PEOPLE) ADOBE STOCK. DIY CRAFT: JENI WRIGHT
Kate Spade
Wickford Salad Set
White-on-white texture adds
interest to this porcelain bowl,
which comes with wooden
serving utensils. $125 at macys.com
Puebla Salad Plates
are hand-painted,
hand-glazed, and handy
for a party. $38 for four
at potterybarn.com
Rope Salad Plates
are made of melamine,
a smart choice for kids
and clumsy uncles.
Stainless-Steel Bamboo Flatware $20.50 for four at
$12 for four pieces at worldmarket.com potterybarn.com
Carter Salt Cellar The ceramic lid keeps
the salt clean and the spoon in place
when not in use. $13 at crateandbarrel.com

DIY DECOR CYANOTYPE TABLE RUNNER

+ +
1. In a room with the shades drawn, trim
cyanotype cotton fabric ($28 for 36x90-
inch piece at cyanotypestore.com) to
18x90-inch rectangle or desired shape.
2. Arrange flowers, leaves, or other
objects on fabric. Open shades, exposing
fabric to sunlight until uncovered areas turn
desired shade of blue, 5 to 20 minutes.
3. Remove objects. Rinse fabric until water
runs clear. Dry. Hem and edge as desired.

12 november 2017
FEEL IT
WORK IT
SHOW IT
Experience the natural, enamel-safe whitening
power of ARM & HAMMER Baking Soda.
Feel it working every time you brush with
ARM & HAMMER Advance White.
 READER-TESTED TOOLS

WINE DOWN
If ever there was a wine-drinking season, that season is upon us. (You have
to wash down all that food with something, right?) We chose some neat
products to help you make the most of your reds and whites,
and we asked some Allrecipes community members to test them out.
It didnt keep
my wine cold for 2
very long, but
I loved the
removable
cork cap and
aerating spout!
TCASA

1
Amazing! Its small,
portable, and
lightweight. However,
it required a couple of
cycles to aerate as
much as I wanted it to.
CHEF ROY

These are great for sipping wine in a warm

environment. They take up some space but
freeze quickly. BUCKWHEAT QUEEN

1. Corkcicle AirOnce frozen, this gadget fits into EDITORS PICK

a bottle of wine to chill, then aerates as you pour.
$25 at corkcicle.com Vacu Vin Swirling Carafe Let your RBT Electric Corkscrew
wine breathe in a glass carafe while This sleek-looking
2. Epar Pocket Wine Aerator
PHOTOS: JACOB FOX

This battery-operated it securely tilts and spins on a cork metallic corkscrew

device blows air bubbles into a glass of wine for base. $70 at totalwine.com is rechargeable
maximum flavor. $20 at uncommongoods.com and totally automatic,
3. Freeze Cooling Wine Glasses Pop these babies in
The swirling of the carafe creates a nice with no buttons
the fridge or freezer, and the gel layer inside keeps bloom of the wine. Its the ultimate necessary. $100 at
wine cold for hours. $25 for two at frontgate.com fidget spinner for adults! HOWARD madebyrbt.com

november 2017 15
Shopping lists that
connect your home
to your phone.
Its more than a fridge.
TM
Its the Family Hub .
Live beautiful

2017 Samsung Electronics America, Inc. Requires Family Hub app (free)
and Internet connection. Screen images simulated.
 MIXER

KITCHEN ENVY

mixed-metal
madness
Gold, nickel, copper, brass
who can choose? Luckily, you
dont have to. Combining a
little of this and a little of that
can make a kitchen feel a
whole lotta special.

Copper Subway Tile

Lucy Gold Classic 2x6-inch wall
Counter Stools tiles feel shiny and new
A galvanized iron when theyre made of
base makes them stainless steel with a
sturdy, and gold copper metallic finish.
plating gives $3 each at tilebar.com
them that Midas
touch. $560, also Globe Pendant Light
in copper, at A brushed brass
bendgoods.com dome and frosted
glass bottom bring
style and a soft, warm
glow to a kitchen
island or breakfast nook.
$249 at cb2.com

A Fine
Mesh Idea
Add interest
to cabinets by
replacing glass
or wooden
door panels
with metal
PHOTOS: (LIGHT) CB2. (OTHER PRODUCTS) JACOB FOX

Pinky Up Piper mesh inserts.

Rose Gold French Press
Do mornings seem rosier
with coffee from this
pretty pot? Quite possibly!
$26 at themine.com
Chevron Brass Drawer Pull
This snazzy shape also
comes in copper or nickel.
$7 at cb2.com
Soleil Small Wire Bowl
Copper electroplating
makes this both fine art and
fruit bowl. $30 at cb2.com

18 november 2017
WHEN YOUR PRIORITY FOR
THE HOLIDAYS IS HAVING YOUR
GUESTS SHOW UP ON TIME.
More people use the United States Postal Service to deliver
online purchases to homes than anyone else in the country.
Ship now at USPS.com/you

2017 United States Postal Service. All Rights Reserved. The Eagle Logo is among the many trademarks of the U.S. Postal Service .

Please recycle packaging materials whenever possible.

 MIXER

SKIN DEEP
a n apple a day keeps skin

HOW BOUT
breakouts at bay. OK, so thats
not how the saying traditionally
goes, but apples really are detox
darlings. They contain high
amounts of soluble and insoluble
fiber (pectin especially) that can
For a healthy glow, detox with lower your LDL cholesterol and
every delicious bite. usher out toxins and excess fats
as you digest. Thats a major pro
for your skin, since sluggish waste
Le Couvent Des removal in your body can manifest
Minimes as skin rashes, itching, and acne.
Apple & Pear
Lip Balm Just be sure to eat the apple peels,
Desert Essence $9 at amazon.com too, which hold more than half the
Organics fruits total fiber content.

PHOTOS: (APPLE PRODUCTS) KIM CORNELISON; FOOD STYLING: JILL LUST. (GOBS) BLAINE MOATS. (COOKBOOKS) COUNTRYMAN PRESS, ROOST BOOKS, AND CLARKSON POTTER
Green Apple & Ginger
Shampoo $6.29 at Sweet though they may
desertessence.com be, apples also help regulate
blood sugar levels because their
natural sugars are slow to absorb.
Over time, greater blood sugar
balance can mean better appetite
control and fewer sugar cravingsas
well as fewer breakouts. While many
prefer sweeter apple varieties like
Honeycrisp and Fuji, tart apples
like Granny Smith, Winesap, and
McIntosh can be higher in malic acid,
a compound that aids in digestion
and metabolism. Choose firm,
unbruised apples with vibrantly
colored skin. Red-skin apples have
the highest concentration of the
phytochemical quercetin, a beauty
powerhouse that can help reduce
inflammation, slow aging, and
minimize allergy symptoms.
Apples stay fresh for an
extended time if stored away from
heat and light, so you can pick
them fresh now and enjoy their
beauty and health benets for
Eminence Organic
Skin Care weeks to come. And theres no need
Pear & Green Apple to juice or pure them rst. Just
Sugar Scrub toss one in your bag to chomp on
$48 at later and cross that fall juice cleanse
dermstore.com
off your to-do list. Jolene Hart
Juice Beauty
Green Apple Age
Defy Moisturizer
$48 at Jolene Hart is a certified health coach,
juicebeauty.com a former beauty editor, and author of
the Eat Pretty books. You can find more
of her insights on nourishing beauty from
the inside out at jolenehart.com.

20 november 2017
 VIRTUAL TRAVEL OFF THE SHELF

PENNSYLVANIA
When youre in the western part of
Cool-Weather Comfort
If chilly November has you hungry for comfort food,
here are three cookbooks youll want to cozy up to.
the state, youve gotta get a gob.

T o a western Pennsylvanian, a gob by

any other name just wouldnt taste as
sweet. Though the rest of the world calls this
cakey confection a whoopie pie, residents of
Johnstown, Pennsylvania, and neighboring
towns in the hills east of Pittsburgh have been
gobbling up gobs for more than a century.
Why the unusual moniker? Some say the
whoopie pie got its name when Amish farmers,
overjoyed to nd the sweet treats in their
lunch pails, exclaimed whoopie! And one
version of the gobs origin story has a similar
refrain: Pennsylvania coal miners were equally
excited at nding Dana DeVolks scaled-down This clever baking and preserving
this ne dessert
recipes serve up craveworthy combo includes not just recipes for
in their lunches.
However, to them, foodand a welcome break breads, crackers, cakes, biscuits, and
the frosting-lled from the leftovers paradefor scones, but also sweet, savory, and
chocolate snack singles, couples, empty nesters, wonderful things (like gingered sweet
cakes looked an or any small household. potato butter) to slather them with.
awful lot like coal
The Cozy Table by Dana DeVolk Toast & Jam by Sarah Owens
waste lumps known (Countryman Press $25) (Roost Books, $30)
as gobs at mining
sites. Thus, the
regional nickname
took hold.
Though gobs at
YOSTS DUTCH MAID BAKERY many bakeries
Johnstown (which accepts mail
orders at gobsrus@gmail.com and bake sales
or 814-269-3931) in the area seem
indistinguishable
SHEETZ AND GIANT EAGLE STORES
Select locations in from whoopie pies,
western Pennsylvania the gobs made
by one western
CLARKS CORNER STORE Pennsylvania
Johnstown
bakery are distinct.
THE ORIGINAL PIE SHOPPE
Laughlintown Since 1980, Tim In her first cookbook,
Yost of Yosts Dutch Half Baked Harvest
Maid Bakery has
made Johnstowns signature gobs, based on blogger Tieghan
an early 20th-century recipe acquired from the Gerard offers clever,
neighboring Harris Boyer Bakery after it shut its
doors. Whoopie pies are soft and sticky, Tim says, strangely comforting
but a gob has a denser, drier crumb. Not a cake combinations: Sweet
and not a cookie, its somewhere in between. potato fries in a salad?
Neither big nor bite-size, with a hint of
cinnamon in the devils food-esque batter,
Why not! Pasta baked
an almost crunchy yellow frosting, and a into a frittata? Dont mind
cellophane package with a cartoon sailor, if I do! She dreamed it all
Yosts trademarked Dutch Maid Gobs are
unique. And for many western Pennsylvanians,
up in a kitchen in a barn in
they have a taste that cant be replicated. One the Colorado mountains.
bite and, as the Dutch Maid packaging notes, Half Baked Harvest Cookbook
They eat em up! Casey Barber by Tieghan Gerard (Clarkson Potter, $30)
 A D V E R T I S E ME N T

NOURISHING THE
ENDLESS POSSIBILITIES
Feeding our kids potential each and every day is just one of the
many ways we show them love. Inspired by Jif, the peanut butter that ILANA WILES
feeds body and spirit, mom inuencer Ilana Wiles shares her most loved @MOMMYSHORTS
2017 MOM 2.0
snack-tivity idea that fuels her kids imaginations and appetites. BLOGGER OF THE YEAR

Creative Snacking Fueling Celebrating

Baking peanut butter cookies from scratch with
my daughters is my favorite, just like it was with
me and my mom. Its easy, theres total room for
error, and making the fork prints is the best part!
Harlow makes fork prints on the edges and calls
it a lion because it resembles a mane. Mazzy
likes to make stripes and polka dots on her
cookies. There is no such thing as the right way
to decorate a peanut butter cookie.
Imaginations
I want my girls to know that they
are loved and that their ideas and
creations are valuedwhether it be a
drawing, a dance move, a song they
made up, or a funny looking batch
of peanut butter cookies they baked
with their mom.
the Passion
Its amazing what their imaginations
can uncover when you support and
listen to all their ideas.
I encourage their independence in
whatever they do. The condence they
build by saying they made a creation of
their own is well worth the mess.

TIME TO IMAGINE IF, WITH JIF

Jif believes that when you nourish kids potential, they can be anything they set their minds to.
Find out more at jif.com/imagine-if
/ THE J. M . SMUCKER COMPAN Y
EVERY DAY
IS FULL OF

POSSIBILITIES

Fresh roasted peanut taste,

creamy texture, and so much more.

*(
 MIXER

Its nuts to think that peanuts, walnuts, and pecans

were the only nuts most Americans ate routinely. That
was before almonds and their entourage muscled in,
cashews crushed it at the bulk bins, and pistachios got
crackin with celeb endorsements. These days,
macadamias and hazelnuts are finding their way into
nut butters, Brazil nuts are samba-ing out of the
mixed-nut bowl and into the spotlight, and peanuts
are making a comeback with new flavor twists. Here
O N T R E ND
are a few new, nutty things worth trying.

THE NEW NUTS Jem Raw Sprouted Nut Butters

The nuts used in these butters are sprouted
before theyre dehydrated and ground, making
them easier to digest and more flavorful than
your typical raw nut butter. And they come in
interesting blends like Cashew Cardamom,
Chocolate Hazelnut, or Superberry Almond
Butter. $13 for 6 ounces at jemorganics.com

Pizootz Infused Peanuts

These Virginia peanuts
are marinated before
roasting, so the flavor and
seasonings get inside the
nuts and dont rub off on
your fingers. Fun flavors
include Bay Spice, Baja
Taco, and New York Dill
Pickle. $3 for 1.45 ounces
at pizootz.com

Trader Joes Mixed Nut Butter

This is the cant-make-up-your-mind nut
butter, made from everything in the
mixed-nut bowl: roasted and salted almonds,
cashews, walnuts, Brazil nuts, hazelnuts, and
pecans. $6 for 12 ounces at Trader Joes

Roasted Sacha Inchi

Also known as Inca peanuts, these seeds
from Peru are not technically nuts. But
they do have a nutty flavor and texture.
And because theyre loaded with
protein, fiber, and antioxidants, theyre
emerging as a modern superfood.
$20 per pound at nuts.com
MIXED NUT BUTTER PHOTO: SCOTT MORGAN

Milkadamia Macadamia Milk

This cleverly named nut milk,
made from sustainably farmed
Australian macadamia nuts, has
a pleasant flavor and creamy
mouthfeel. The new, even thicker
Latte Da version froths nicely
and wont separate in your latte.
$5 for 32 ounces at select
grocers and amazon.com

24 november 2017
 Make Sargento jalapeno mac and cheese

REAL CHEESE PEOPLE

BELIEVE A SHRED
OF FRESHNESS LEADS TO
A BITE OF DELIGHT.

Thats what Sargento Shreds

do to food. Always shredded fresh
off blocks of real, natural cheese,
they make every meal something
to be delighted by.

2017 Sargento Foods Inc.

 k e y o u r f o r k o n a n
Ta

Cinnamon Apple Pie

INGREDIENTS: DIRECTIONS:
Crust: Preheat oven to 400F Unroll pie crust on lightly oured surface
1 refrigerated Pie Crust Brush with butter and sprinkle evenly with cinnamon Roll up
1 Tbsp. butter, melted tightly and slice into 1/2-inch rounds, like miniature cinnamon rolls
2 tsp. cinnamon Press evenly into bottom and sides of 9-inch pie plate, making
Filling:
sure there are no spaces between the rolls Pour 2 cans of Lucky
2 cans Lucky Leaf Premium
Leaf Premium Apple Fruit Filling on top of the crust Combine butter,
Apple Fruit Filling
1 stick butter, softened (8 Tbsp.) our and brown sugar in a large bowl and form into crumbles using
1 cup our a pastry blender Sprinkle crumbles over apple lling Bake until
1 cup light brown sugar top and crust are golden brown and lling is bubbling, about 40-45
Icing: minutes (cover top/crust with foil if necessary) Remove from oven
cup powdered sugar and cool Whisk together powdered sugar, vanilla, cinnamon and milk
tsp. vanilla in small bowl to form icing (add more sugar or milk to reach desired
tsp. cinnamon consistency) Drizzle over cooled pie
2 tsp. milk

Find more recipes, tips, videos & more at

 MIXER

ALLRECIPETS

MEET TIMBER
Some Allrecipes community members love their pets so much they
use a pet photo or name for their profile or sneak their pet into recipe
shots. We get it: Pets are part of the family! Thats why these furry
friendswe call them Allrecipetshave earned a place in our pages, too.

This issues featured

zap it clean without
chemicals or water
The Ellie Sanitizer is a
portable, digital, lunch
box-size device that sanitizes
everything from baby bottles
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box and zap it for 60 seconds
to eliminate 99.9 percent of
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Take that, cold season!
$149 at ellieduv.com and Indiegogo.com
PHOTOS: (TIMBER) MARI HASLAM. (ELLIE) RAYVIO. (CHILD) GETTY IMAGES
pet is Timber,
who lives in
Mesquite, Nevada,
with his loving
mama, Mari Haslam.
It was a cold, rainy fall evening in
2009 when I noticed this little
blond puppy running alongside a
busy road. We already had three
dogs at home, but I told my
husband that we had to pick up
this border collie-golden retriever
mix. My husband agreed on one
condition: that we find someone
to adopt him. Months later, we
did. But the day we were
supposed to hand Timber over,
after a night of crying, we
decided to keep him. I have never
felt a closer bond with any pet.
He is loving, loyal, friendly, and
unbelievably smart. He fetches
the paper in the morning, gets
my husbands slippers at night,
and loves to go for long walks
with me. Mari Haslam
(aka Timber on Allrecipes.com)

KID STUFF

big meals with PROBLEM: The meal will be

little guests
So, you and the family
are invited to a fancy,
special-occasion meal.
Lucky you! But now,
how do you make sure
your child doesnt lob
a meatball across the
table? A little planning
will help everyone
enjoy the day.
long, and your kids can hardly
sit still for 10 minutes.
SOLUTION: Be realistic. Sitting
down, eating, and chatting all
day may sound like heaven to a
grown-up, but antsy kids who
have already fed themselves will
be ready to move on. Let them
excuse themselves when theyve
had enough, or consider letting
them run off steam between
courses. If theres nowhere for
them to go, bring paper and
colored pencils that they can
use to occupy themselves
during the lulls.
PROBLEM: Your kids will
encounter fancy new foods that
they may not want to eat.
SOLUTION: Dont force kids to
try food they dont want to eat.
(Experts say this tends to
backfire anyway, inhibiting kids
desire to try new things or even
inspiring gagging.) Instead,
teach children to be polite
about food and thankful to
hosts: no making faces or snide
remarks about whats served.
Tell them to fill up on foods they
like and keep to themselves
about anything that grosses
them out. Lesley Porcelli

november 2017 27
 ADVERTISEMENT

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IF A BROTHS FIRST INGREDIENT IS WATER,
YOURE NOT MAKING SOUP,
YOURE BOILING VEGETABLES.

Some other brands start with water. We use

rich, golden chicken stock. So when youre making
soup, make it with 100% natural Swanson.
SWANSON. CHOOSE NATURAL.
#whatsinyourbroth
2017 CSC Brands LP.
 MIXER

SHOP SMARTER

PICKING
PERFECT
PRODUCE
Great meals start with great ingredients.
Heres what to look for when choosing five fall essentials.
Better Brussels dont have to buy choose brightly bruise easily,
If you buy them by them on the stalk, colored beans that especially as they
PHOTO: GETTY IMAGES

the bag or loose but if you do, leave are free of brown ripen, so handle
from the bin, avoid them attached until spots. But the best them gently and
those with yellowed ready to use. Theyll indicator of green wait to wash them
leaves or black stay fresher longer bean freshness is and remove those
spots. Smaller because theyll keep the snap test: If the pesky produce
Brussels sprouts drawing moisture beans snap easily stickers until just
tend to be sweeter; from the stalk. and audibly when before using.
larger ones taste bent, theyre fresh.
Crisper Cranberries Bigger and overly Super Squash
more like Cranberries start Choose winter
cabbage. mature beans tend
out white, turn to have tougher and squash that
You deep red feel heavy for
more rubbery pods.
when ripe, Older beans tend to their size
and dont dry out, especially and have
ripen after at the ends. dry stems.
harvest. So Avoid those
the redder they Perkier Pears with cuts,
are when you buy Pears dont ripen cracks, or
them, the better. until after theyre soft spots,
Choose fresh removed from the which invite
berries that are tree. So theres mold and may
shiny, plump, and nothing wrong with indicate
free of shriveled or buying an underripe spoilage.
brown spots. Fun pear. Unless you (A pale spot on
fact: Ripe fresh need a ripe pear the bottom,
cranberries actually right this minute, caused by
bounce when choose pears that resting on the
dropped. Theyll are firm and free ground, is
keep in a plastic bag of cuts, cracks, or normal.) And hard
up to a month in the bruises. Keep them matte skin is a
fridge or up to a in a cool place, and good sign for most
year in the freezer. let them ripen in a varieties. Shiny
brown paper bag at skin may indicate
Good Green Beans room temperature the squash was
You probably for one to two days picked too early.
already know to before using. Pears

PROMOTION

Choosing the right broth is just as important

MAY WE as choosing the perfect produce. Swanson, SWANSON.
CHOOSE NATURAL.
SUGGEST Americas #1 broth, uses only the best quality herbs
and vegetables, picked at the peak of freshness.
#whatsinyourbroth
 favorites

recipes Quick Quiche: 109,701 saves

Jiffy Cinnamon Rolls: 62,828 saves

you
The approaching holidays
Chef Johns Dutch Babies:
46,691 saves sometimes mean more
houseguests at your
table. These frequently
saved, easy-to-make
PHOTOS: ANDY LYONS; FOOD STYLING: JOSHUA HAKE; PROP STYLING: SUE MITCHELL

breakfast recipes are sure

to impress your crowds!

Sweet Potato Breakfast Casserole:

love!
16,767 saves

Polish Cream Cheese Coffee Cake:

5,384 saves

november 2017 33
 SAVED

46,691 TIMES

This came out

looking amazing,
even though it I make these
deflated in about often! I sometimes
three minutes. serve them with
The flavor is super sauted apples
good. I will be and raisins. Some
making this again people enjoy maple
and again. Next My husband and syrup. It is my go-to
time I am going to I loved this! breakfast when
try a savory one. I added some I have company.
FOXY_GIRL04 cinnamon and SOPHIE
doubled the
vanilla. We
also used lots of
lemon.
SAMI HALL

Chef Johns Dutch Babies 1. Preheat oven to 425F.

armagazine.com/chef-johns-dutch-babies 2. Blend together eggs, milk, flour, salt,
301 REVIEWS
and vanilla in a blender until batter is
hands-on 10 min 3 eggs, room temperature smooth. Melt butter in a 10-inch cast-iron
total 35 min
serves 6 cup milk, room temperature skillet in oven until bubbling, about
cup flour 5 minutes. Pour batter into center of skillet.
teaspoon salt 3. Bake until puffed and golden, 20 to
teaspoon vanilla extract 25 minutes. Brush with melted butter,
submitted by: 3 tablespoons butter drizzle lemon juice over top, and dust
chef john
1 tablespoon butter, melted with powdered sugar. Cut into 6 wedges
VEGETARIAN Meyer lemon, juiced (1 tablespoon) and serve with berries.
1 tablespoon powdered
sugar, or to taste PER SERVING (1 WEDGE PLUS CUP BERRIES):
3 cups mixed berries 199 CAL; 11.1g FAT (6.2g SAT); 5.7g PRO; 19.4g
CARB; 2.8g FIBER; 205mg SODIUM; 2.8g SUGARS
34 november 2017
 T H E H O L I DAYS WHEN
Everyone
got scarves

Everyone
wanted to
hold the baby

The snowball
fight broke out
The red tricycle
was under the tree

Grandpa had
his laughing t

The day was

spent ice skating
| The Folger Coffee Company

The things that matter most happen

one morning and one cup at a time.
 SAVED

109,701
TIMES

Quick Quiche
armagazine.com/quick-quiche
1,057 REVIEWS
hands-on 15 min 8 slices bacon
total 1 hr, 5 min
serves 6 4 ounces shredded Swiss
cheese (1 cup)
1 cups milk
cup flour
submitted by: 4 eggs, lightly beaten
myrite cup finely chopped onion
2 tablespoons butter, melted
teaspoon salt

1. Cook bacon in a large, deep skillet over

medium-high heat, turning occasionally,
until evenly browned. Drain on paper
towels, crumble, and set aside.
2. Preheat oven to 350F. Lightly grease
a 9-inch pie plate.
3. Line bottom of plate with cheese and
crumbled bacon. Whisk together milk
and flour in a large bowl, then whisk
in eggs, onion, butter, and salt until
smooth; pour into plate.
4. Bake until set, 35 to 40 minutes.
Cut into 6 slices and serve hot or cold.

PER SLICE: 380 CAL; 24.9g FAT (12.4g SAT);

18.8g PRO; 12.7g CARB; 0.4g FIBER; 635mg
SODIUM; 4g SUGARS
This quiche is
amazing!
I used Colby Jack
instead of
Swiss and cut
the milk by EDITORS TIP
Whatever
cup. Perfect! veg out
ingredients you
Nice and crispy We added cup
use, I think the
with a great broccoli florets,
key is broiling
bacon-y flavor. blanched and
the quiche for
KATE BLUHM
a few minutes cut small. Mix
after cooking. It up the flavors of
gives it a great this quiche by
crispy top. substituting the
AMBER same amount
of any veggies
youd like.

36 november 2017
 SPICED MAPLE-WALNUT
CHEESECAKE

Prep Time: 30 min. | Total Time: 6 hours 40 min. | Makes: 16 servings

(incl. refrigerating)

W HAT YO U NE E D
8 graham crackers
1 cup chopped PLANTERS Walnuts, toasted, divided
1/2 cup plus 2 Tbsp. packed brown sugar, divided
2 Tbsp. butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 tsp. pumpkin pie spice
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup maple syrup, divided
4 eggs
1/2 cup whipping cream

MA K E I T
HEAT oven to 325F.
USE pulsing action of food processor to pulse graham crackers, 3/4 cup
nuts and 2 Tbsp. sugar until mixture forms ne crumbs. Add butter;
mix well. Press onto bottom of 9-inch springform pan. Bake 10 min.
BEAT cream cheese, pumpkin pie spice and remaining sugar in large
bowl with mixer until blended. Add sour cream and 1/2 cup maple syrup;
mix well. Add eggs, 1 at a time, mixing on low speed after each just
until blended. Pour over crust.
BAKE 1 hour or until center is almost set. Run knife around rim of pan to
loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
BRING cream and remaining maple syrup to boil in medium saucepan
on medium heat, stirring constantly. Simmer on medium-low heat
10 to 12 min. or until reduced to about 2/3 cup, stirring frequently.
Cool completely.
DRIZZLE maple-avored sauce over cheesecake just before serving;
sprinkle with remaining nuts.

Substitute:
Combine 1/2 tsp. ground cinnamon, 1/4 tsp. ground ginger, and dash
each of ground allspice and ground cloves; use instead of the pumpkin
pie spice.
Jiffy Cinnamon Rolls
armagazine.com/jiffy-cinnamon-rolls
297 REVIEWS
cup butter, softened, hands-on 20 min
total 35 min
plus cup butter, chilled makes 12 rolls
1 cup packed brown sugar
1 tablespoon cinnamon
2 cups flour
2 tablespoons white sugar submitted by:
carol
4 teaspoons baking powder
1 teaspoon salt VEGETARIAN
1 cup cold milk, plus 1 tablespoon
for glaze (use 1 to 2 teaspoons
for a more visible glaze)
cup currants
cup sifted powdered sugar

1. Preheat oven to 400F. Grease

bottoms and sides of a 12-cup
muffin tin. SAVED

62,828
2. Beat together cup softened
butter, brown sugar, and cinnamon
in a bowl with an electric mixer
on medium speed until combined,
about 1 minute. Set aside. TIMES
3. Whisk together flour, white sugar,
baking powder, and salt in a large
bowl. Cut in cup cold butter until
crumbly. Make a well in center, then
pour in 1 cup cold milk. Stir with a
fork to form a soft dough.
4. Turn dough out onto a lightly
floured surface and knead 8 to
10 times. Roll dough into an
8x12-inch rectangle (about inch
thick). Crumble brown sugar mixture
evenly over dough. Sprinkle currants
over top. Starting from a long side,
roll dough up like a jelly roll into
a log. Cut into twelve 1-inch-thick Absolutely perfect
slices. Put each slice, cut side down, for those times
in a prepared muffin cup. when youve
5. Bake until golden brown, 15 to just gotta have
20 minutes. Immediately turn rolls a cinnamon roll.
out onto a serving tray and flip so These do get hard
top sides are facing up. after a few hours,
6. For glaze, stir together remaining so make sure you
tablespoon milk and powdered eat them up while Next time
sugar. Drizzle over rolls and serve. theyre fresh! I think I will chill
EMMA_JANE the dough in the
PER ROLL: 254 CAL; 9.8g FAT (6.1g SAT); fridge for a little
3.1g PRO; 40g CARB; 1.1g FIBER; bit to make
440mg SODIUM; 22.5g SUGARS
cutting easier and
to help maintain
its shape.
RUBYC0101

PROMOTION

MAY WE Reduce the calories in these recipes for cinnamon

rolls and coffee cake by replacing half the sugar
SUGGEST with an equal amount of Stevia In The Raw.
 Polish Cream Cheese cup sugar Make Filling:
Coffee Cake armagazine.com/ 1 egg 3. Beat together cream cheese, sugar,
55 REVIEWS and egg in a large bowl with an
polish-cream-cheese-coffee-cake For Topping
hands-on 30 min electric mixer on medium speed until
total 1 hr, 15 min cup chopped pecans
serves 16 For Cake cup packed brown sugar smooth. Spoon filling over dough. Drop
1 cup sugar cup flour remaining half of dough by spoonfuls
cup butter, softened cup butter, softened over cream cheese filling.
1 egg Make Topping:
submitted by:
1 cup sour cream Make Cake: 4. Mix together pecans, brown sugar,
tammy m curry
1 teaspoon vanilla extract 1. Preheat oven to 350F. Grease flour, and butter in a bowl until mixture
VEGETARIAN resembles coarse crumbs; sprinkle
3 cups flour a 9x13-inch baking dish.
1 teaspoon baking powder 2. Beat together sugar, butter, and egg over dough.
1 teaspoon baking soda in a large bowl with an electric mixer 5. Bake until a toothpick inserted
For Filling on medium speed until smooth. Beat into center comes out clean, about
2 (8-ounce) packages cream in sour cream and vanilla. Stir in flour, 45 minutes.
cheese, softened baking powder, and baking soda until
mixture comes together in a sticky PER 2X3-INCH SERVING: 426 CAL; 24.9g
dough. Spread half the dough evenly FAT (13.4 SAT); 5.9g PRO; 46g CARB; 1g FIBER;
into prepared baking dish. 289mg SODIUM; 25g SUGARS
I doubled the
topping and
added cinnamon
to it. (Im a
sugar fiend.)
Wonderful for
breakfast, brunch,
or dessert.
JANNA I sprayed my
hands with
cooking spray
to help me pat
the dough into
the pan. This
coffee cake
would be great
with some fruit
preserves added
to the middle.
CHRISTINA

SAVED

5,384 TIMES

Made with extracts from the sweet leaves of the stevia plant, the Stevia In The Raw
specially formulated Bakers Bag measures conveniently, just like sugar. When
baking any recipe, use half the sugar the recipe calls for and replace the rest with
an equal amount of Stevia In The Raw to achieve the proper browning, rising, and
caramelizing that only sugar can provide. For more sweet ideas, visit InTheRaw.com.
 advertisement

FRESH FROM
THE OVEN
Impress everyone at the table with
delicious, easy-to-make, homemade
Fleischmanns Beginners
Cinnamon Rolls.
INGREDIENTS
41/2[VJ\WZHSSW\YWVZLV\Y
1
/3 cup sugar
2 packets Fleischmanns RapidRise Yeast
1 teaspoon salt
11/2 cups water
6 tablespoons butter OR margarine
1 egg

FILLING
1
/3 cup sugar
2 teaspoons ground cinnamon
3 tablespoons butter OR margarine, very soft

FROSTING
2 cups powdered sugar
2 tablespoons butter OR margarine, softened
2 to 3 tablespoons milk
1 teaspoon pure vanilla extract

DIRECTIONS
1. *VTIPULJ\WZV\YZ\NHYKY``LHZ[HUKZHS[PUHSHYNL
mixer bowl and stir until blended. Place water and butter
in a microwave-safe bowl. Microwave on HIGH in
15 second increments until very warm but not hot to the
touch (120F to 130F, butter wont melt completely).
(KK[VV\YTP_[\YL^P[OLNN
5. Roll dough into a 15 x 10-inch rectangle using a rolling pin. Spread
3 tablespoons butter over dough, stopping at least 1/2-inch from the edges on
2. Beat 2 minutes at medium speed of electric mixer, scraping
the long sides. Sprinkle with cinnamon sugar mixture. Beginning at long end of
IV^SVJJHZPVUHSS`(KKJ\WV\Y"ILH[TPU\[LZH[OPNO
each rectangle, roll up tightly. Pinch seams to seal. Cut into 12 equal pieces.
speed, scraping bowl occasionally. Stir in just enough
YLTHPUPUNV\YZV[OH[[OLKV\NO^PSSMVYTPU[VHIHSS
6. 7SHJLJ\[ZPKLZKV^UPUNYLHZLK_ PUJOIHRPUNWHU*V]LY^P[O[V^LS"
let rise in warm place until doubled in size, about 1 hour.
3. 2ULHKVUSPNO[S`V\YLKZ\YMHJL\U[PSZTVV[OHUK
elastic and dough springs back when lightly pressed
7. Bake in preheated 350F oven for 25 to 30 minutes or until rolls are golden
^P[OUNLYZHIV\[[VTPU\[LZ*V]LY^P[OH[V^LS"
brown. Cool on wire rack for at least 20 minutes.
let rest for 10 minutes.

8. Combine all frosting ingredients (start with 2 tablespoons milk and add more
4. -VYSSPUNJVTIPULZ\NHYHUKJPUUHTVUPUHZTHSSIV^S
if needed) in a large bowl and beat until creamy. Spread over rolls.
Set aside.

FOR MORE DELICIOUS RECIPES VISIT WWW.BREADWORLD.COM

 a homemade taste
Fleischmanns makes it easy.

2017 ACH Food Companies, Inc.

Beginners Cinnamon Rolls

Find delicious recipes at www.BreadWorld.com
 ADVERTISEMENT

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Sweet Potato Breakfast
Casserole armagazine.com/ 48 REVIEWS
sweet-potato-breakfast-casserole
hands-on 25 min
total 1 hr, 15 min
cup water, or more as needed serves 8
1 (8-ounce) package frozen
vegetarian sausage links
(such as Morningstar Farms)
1 pound sweet potatoes, peeled submitted by:
zafah7
and shredded (4 cups)
cup butter, melted (you could VEGETARIAN
reduce this to 2 tablespoons) EDITORS TIP
8 eggs, lightly beaten swap meat
1 (16-ounce) container low-fat, You can sub in
small-curd cottage cheese a 6.4-ounce
8 to 12 ounces cheddar or package of frozen,
mozzarella cheese, shredded fully cooked
1 cup slivered fresh spinach leaves sausage links.
(about 1 ounce) We garnished
cup finely chopped onion ours with some
crushed red
1. Preheat oven to 375F. Lightly
pepper flakes, too.
grease a 9x13-inch baking dish.
2. Bring water with sausage to a boil in
a large skillet. Reduce heat to medium-
high and cook, turning occasionally, Next time, I doubled the
until water evaporates and sausage Ill first saut the spinach, and next
is evenly browned, 10 to 12 minutes. onions with time Ill use fat-
Crumble sausage and set aside. butter and garlic, free Greek yogurt
3. Stir together sweet potatoes and and bake and to make this
butter in a bowl; press evenly into mash the even healthier.
bottom of prepared baking dish. potatoes rather FELECIA WILLIAMS
4. Stir together eggs, cottage cheese, than shredding LEBUS
shredded cheese, spinach, onion, and them. This way
crumbled sausage in a large bowl; the bake time is
spread evenly over sweet potato layer.
only 30 minutes.
5. Bake until top is golden brown
SUZANNE FERREE
and eggs are set, about TURNER
40 minutes. Let cool 10
minutes before slicing.

PER 3X4-INCH SERVING:

371 CAL; 23.1g FAT (11.6g SAT);
24.2g PRO; 14.8g CARB;
2.7g FIBER; 682mg SODIUM;
4.9g SUGARS

SAVED

16,767 TIMES

november 2017 43
PROMOTION
SWEET POTATO
PULLED PORK SLIDERS
1 cups pulled pork in
barbecue sauce, warmed
1 20-ounce package Alexia Waffle
Cut Sweet Potato Seasoned Fries
1 cup prepared coleslaw
cup mild yellow banana
pepper rings
1. Prepare waffle cut fries according
to package directions. Cool slightly
for 5 minutes.
2. To assemble sliders, place pulled
pork on 16 waffle cut fries. Top with
coleslaw and pepper rings. Place
remaining waffle cut fries on top of
coleslaw. Serve warm.
For more recipes, visit
AlexiaFoods.com
FINDS
TIME TO IMAGINE IF,
WITH JIF
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INSPIRED BY ITALYS KITCHENS,
MADE FOR YOURS.
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 dinner spinner

stovetop
supper-saver
We love Thanksgiving. We really do. But when November turns into a
veritable parade of oven-roasted foods, even the biggest turkey fans need
a break. Enter the stovetop: Its all you need to make this meal in less than
an hour. Plus, check out seven more menus with recipes from this issue.
PHOTOS: ANDY LYONS; FOOD STYLING: JOSHUA HAKE; PROP STYLING: SUE MITCHELL

MENU
Pork Chop and Feta
Skillet
Lemon-Honey Glazed
Carrots
Green Pepper Rice

WINE PICKS
A to Z Wineworks or
other Oregon Pinot Noir

november 2017 47
 dinner spinner

Pork Chop and Feta Skillet Lemon-Honey Glazed

221 REVIEWS
armagazine.com/pork-chop-feta-skillet
14 REVIEWS
Carrots armagazine.com/
lemon-honey-glazed-carrots
hands-on 10 min 1 clove garlic, minced hands-on 5 min
total 25 min total 20 min
serves 4 1 teaspoon dried basil serves 4 1 pound baby carrots (3 cups)
1 teaspoon dried rosemary, crushed cup butter
Pinch black pepper 2 tablespoons honey
1 lemon, juiced (3 tablespoons) 1 tablespoon fresh lemon juice
submitted by: 2 tablespoons olive oil submitted by: teaspoon ground ginger
mbc vvmyrss
4 (12-ounce) bone-in pork chops or
HEALTHY & QUICK (8-ounce) boneless pork chops HIDDEN GEM 1. Bring carrots and enough water to
1 (4-ounce) container crumbled cover to a boil in a saucepan. Reduce
feta cheese with basil and sun- heat to medium-high and simmer,
dried tomatoes ( cup) stirring occasionally, until carrots are
tender, about 10 minutes. Drain.
1. Stir together garlic, basil, rosemary, 2. Melt butter in a 10-inch skillet over
and pepper in a small bowl. Put lemon medium heat; stir in honey, lemon juice,
I used fresh juice in another bowl. and ginger. Increase heat to medium-
rosemary and 2. Heat oil in a 12-inch skillet over I threw a clove of high, then stir in carrots until well
additional medium heat. Dip both sides of pork fresh minced garlic coated. Cook, stirring occasionally, until
minced garlic. I also chops in lemon juice, then sprinkle both in with the butter thickened, about 5 minutes.
marinated the sides with herb mixture. Add chops to and sauted it
chops a couple of skillet and cook until an instant-read before adding the PER SERVING: 175 CAL; 11.7g FAT (7.3g SAT);
hours in the herb thermometer inserted in thickest parts honey, lemon juice, 0.9g PRO; 18.3g CARB; 3.3g FIBER; 180mg
mix, oil, and registers 145F, about 6 minutes per side. and ginger. The SODIUM; 14.1g SUGARS
3. Reduce heat to low, sprinkle chops carrots were out of
lemon juice.
RAQUEL TEIXEIRA
with feta, and cook, covered, 1 minute. this world!
Remove from heat and let stand SARAH JO
3 minutes. Serve drizzled with drippings.

PER SERVING (1 PORK CHOP AND 1 TABLESPOON

DRIPPINGS): 204 CAL; 14.3g FAT (5g SAT); 18.1g
PRO; 2.4g CARB; 0.8g FIBER; 370mg SODIUM;
0.3g SUGARS

BETTER
Feta was rst made in Greece centuries ago, U.S. manufacturers dont have to follow those rules, so its
but the rest of the world quickly caught on. tough to know if youre buying the best variety. Our advice:
Other countries like Israel and Denmark started Check the ingredients. True feta is made purely from sheeps

FETA
churning out the salty, crumbly cheeseuntil milk (although up to 30 percent goats milk is allowed).
2015, when the European Union decreed that And even though the precrumbled stuff is convenient, go for
authentic feta can come only from Greece. feta packed in brine, which keeps it moist (read: fresh) longer.
 Do More with
Your Meals!

I exchanged the
bell pepper for a
green chile
pepper, and the
kick was perfect!
SALVIDAR GABRIELA

7 cooking functions
in one appliance
including AirFry

Introducing a healthier way

to fry, and so much more!
Green Pepper Rice
armagazine.com/green-pepper-rice The Cuisinart AirFryer Toaster
5 REVIEWS
hands-on 10 min Oven is actually a premium
1 tablespoon butter
total 35 min
serves 4 cup chopped onion full-size toaster oven with a
1 clove garlic, minced
cup diced green bell pepper built-in air fryer. That means
1 cups water it not only bakes, broils, and
submitted by: cup long grain rice
numnum toasts, it also lets you air fry
1 bay leaf
HIDDEN GEM teaspoon salt
right inside the oven. Air frying,
teaspoon black pepper
1 tablespoon chopped fresh which uses powerful ultra-hot
I used both green Italian parsley
and red bell air and 98% less oil than
peppers, and 1. Melt butter in a 3-quart saucepan deep-frying, is a healthier
sauted them over medium heat. Add onion and
with the onion cook until translucent, about 5 minutes. way to cook, allowing you to
and garlic. Stir in garlic and cook just until fragrant,
prepare delicious fried favorites,
NAPLES34102 1 to 2 minutes. Add bell pepper and
cook until it just begins to sweat, from wings and fritters to fries
1 to 2 minutes.
2. Stir in water, rice, bay leaf, salt, and and shrimp, using little or no fat
black pepper; bring to a boil. Reduce in the cooking process! Enjoy the
heat to low and simmer, covered, until
liquid is fully absorbed and rice is tender, crunch without the calories and
THE GAME PLAN 18 to 20 minutes. Remove from heat, stir
in parsley, then let sit 5 minutes. Discard
messy cleanup, with the AirFryer
To make this meal, bay leaf and fluff rice with a fork. Toaster Oven from Cuisinart!
start the rice PER -CUP SERVING: 165 CAL; 3.2g FAT
first, then the (1.9g SAT); 3g PRO; 31g CARB; 1.2g FIBER;
320mg SODIUM; 1.4g SUGARS
carrots. Make the
chops while the
carrots cook.
Bed Bath & Beyond
Make the glaze Kohls Macys
for the carrots in
another skillet while
the chops rest. november 2017 49 Follow us @Cuisinart
 dinner spinner

make it a meal!
WONDERING WHAT TO MAKE TONIGHT FOR DINNER, OR WHAT GOES WITH WHAT? LOOK NO FURTHER.

p.92
+ p.69
+ p.90
= easy italian
WINE PICKS
Gnarly Head or other
Braised Balsamic Mushroom and Roasted Garlic- California Sauvignon Blanc
Chicken Ricotta Bruschetta Lemon Broccoli

p.59
+ p.60
+ p.95
= perfect pearing
WINE/CIDER PICKS
Chardonnay, such as Hess Select Monterey,
Pear and Pear Vinaigrette Marbled Pumpkin or Perry (pear cider), such as ACE
Gorgonzola Pizza over leafy greens Cheesecake

p.54
+ p.72
+ p.106
= 5-star chili night
BEER PICKS
Magic Hat Heart of Darkness
Black-Eyed Chef Johns Party Maple-Dijon Brussels stout or other dry, dark beer
Pea Chili Cheese Puffs Leaf Salad

p.61
+ p.108
+ p.108
= sugar & spice: nice!
WINE PICKS
Chateau Ste. Michelle Gewrztraminer
Sweetly Spiced Pork Farro with Wild Green Beans with or Riesling, or other off-dry white wine
Mushrooms Caramelized Onions

p.36
+ p.48
+ p.98
= quiche-crazy
WINE PICKS
Lucien Albrecht Cremant dAlsace Brut
Quick Quiche Lemon-Honey Chunky Cheesecake or other dry sparkling wine
Glazed Carrots Brownies

p.54
+ + p.64
= leftover love
WINE PICKS
Bogle Zinfandel or other hearty
Lemon Turkey Soup steamed snow peas Easy Pear Clafoutis red wine
with almonds

p.106
+ p.107
+ p.107
= vote veggie
WINE PICKS
Beaujolais Nouveau or other light,
Wheat Berry Cider-Maple Southern fruity red wine
Waldorf Salad Roasted Roots Butter Rolls

HEY, ALLRECIPEEPS! HAVE YOU TRIED THE ALLRECIPES DINNER SPINNER APP YET? Our handy app now gives you a personalized
recipe feed, hyper-local grocery savings, step-by-step videos, and a pipeline to your fellow cooks. And, as always, you get instant access
to 50,000+ recipes and a Dinner Spinner that helps you find just the right ones. The free app is available for both Apple and Android devices.

50 november 2017
 HUNGRY FOR
FOOD TIPS
YOU CAN
Sources: Simmons Research, Multi-Media Engagement Study, Spring 2016; Total (Duplicated) Magazine Media 360 Audience, Jan-May YTD 2017, Brand Audience Report.

TRUST? With half-baked blogs and food

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 # classics

BLACK-EYED
PEA CHILI
p.54
Dang, this
was outstanding!
I added a dollop
of sour cream and
sprinkled with
fresh tomatoes
and hot sauce in
each bowl.
PATTI WEISS

souper heroes
Its soup season, and this year were going beyond the
basics. Weve sifted through thousands of soup recipes
on Allrecipes.com to serve up five flavorful gems that
are anything but ordinary.

This is a delicious
soup! I typically
double the
recipe and add
2 cups cooked
brown rice and
a little bit of extra
broth. I love the
light, fresh taste
from the lemon.
KATE LEMON
TURKEY SOUP
p.54

november 2017 53
 Black-Eyed Pea Chili
armagazine.com/black-eyed-pea-chili
55 REVIEWS
hands-on 15 min 1 pound ground pork sausage
total 55 min
serves 8 1 pound ground beef
1 large onion, diced (2 cups) I substituted
1 (32-ounce) carton a couple of Yukon
low-sodium beef broth gold potatoes
submitted by: 3 (15-ounce) cans black-eyed
vicola for half of
peas, rinsed and drained
GLUTEN-FREE
the cauliflower.
1 (28-ounce) can diced tomatoes
(with juice)
Roasting the
Photo on 1 (10-ounce) can diced tomatoes
cauliflower gives
previous page
with green chile peppers (with juice) a whole new
1 (4-ounce) can chopped green chiles I used warmed depth of flavor.
4 teaspoons molasses (liquefied) coconut KRISC
1 teaspoon Worcestershire sauce oil instead of
I added some teaspoon garlic salt olive oil on the
venison sausage teaspoon salt cauliflower, and
to the meat, teaspoon black pepper gluten-free
cooked it all day teaspoon cumin baking flour. It
in the slow cooker, turned out great!
1. Cook pork, beef, and onion in a heavy ZTAMAJORETTE99
and added some
6-quart pot over medium heat, stirring and
honey to calm
breaking up lumps, until meat is no longer
down the heat for pink, 10 to 12 minutes. Pour off grease.
the faint of heart. Add broth; stir in peas, diced tomatoes,
This will definitely tomatoes with green chiles, chopped green
be made many chiles, molasses, Worcestershire sauce,
times this year. garlic salt, salt, black pepper, and cumin
DCPRINCIPAL until thoroughly mixed.
2. Bring to a boil, then reduce heat to low.
Simmer, covered, 30 minutes.

PER 2-CUP SERVING: 377 CAL; 15.3g FAT

(5.3g SAT); 25.8g PRO; 32g CARB; 6.4g FIBER;
1,181mg SODIUM; 12.3g SUGARS

Lemon Turkey Soup

armagazine.com/lemon-turkey-soup
14 REVIEWS
hands-on 10 min 1 tablespoon olive oil
total 35 min
serves 4 1 red onion, chopped (1 cup)
2 cloves garlic, minced
1 cups thinly sliced carrots
(about 4 carrots)
submitted by: 3 stalks celery, chopped (1 cup)
gitano cup diced red bell pepper
HIDDEN GEM 6 cups turkey stock
2 cups diced cooked turkey
Photo on 2 teaspoons lemon zest
previous page (from 2 lemons)
3 tablespoons freshly squeezed
lemon juice
4 cups fresh baby spinach
teaspoon sea salt
Black pepper to taste

1. Heat oil in a large saucepan over medium

heat. Add onion and garlic; cook, stirring,
until fragrant, about 2 minutes. Add carrots,
celery, and bell pepper. Cook, stirring, until
carrots begin to soften, about 2 minutes.
Stir in stock and bring to a boil. Reduce heat
to low and simmer, covered, 20 minutes.
2. Stir in turkey, lemon zest, and lemon juice.
Simmer, covered, until heated through,
about 5 minutes. Stir in spinach, salt, and
pepper before serving.

PER 1-CUP SERVING: 210 CAL; 5.1g FAT

(1g SAT); 27.4g PRO; 14.9g CARB; 3.6g FIBER;
851mg SODIUM; 6.6g SUGARS
 # classics

ROAMS YOUR
COFFEE TABLE
FOR AGES.

Roasted Cauliflower,
19 REVIEWS
Garlic, and Leek Soup
armagazine.com/roasted-
hands-on 20 min cauliflower-leek-soup
total 1 hr, 5 min
serves 6
1 head cauliflower, cut into
bite-size florets (about 6 cups)
3 tablespoons olive oil
submitted by: teaspoon salt
chef v
teaspoon black pepper
HIDDEN GEM cup butter
1 leek, split, cleaned, and EXTINCT
EDITORS TIP
minced (about 1 cup)
cup chopped celery
BY SNACK TIME.
smooth move (about 2 stalks)
4 cloves garlic, sliced
Chef Vs recipe
cup flour
called for pureing
1 (32-ounce) carton low-sodium
the soup with an chicken broth
immersion blender 1 teaspoon dried marjoram
before serving, or teaspoon dried oregano
so give it a try if
you have one. 1. Preheat oven to 400F. Line a baking Rice Krispies Treats.
sheet with foil.
2. Spread cauliflower evenly on
prepared baking sheet, drizzle with oil,
and sprinkle with salt and pepper. Toss
gently to coat, then spread cauliflower
evenly again.
3. Roast 15 minutes. Turn cauliflower
over once and continue roasting until
golden brown, about 10 minutes more.
4. Melt butter in a 3-quart saucepan
over medium heat. Add leek, celery,
and garlic; cook and stir until softened,
about 5 minutes. Stir in flour; cook and
stir until flour is heated, about 2 minutes.
5. Gradually add broth, stirring
constantly. Add cauliflower and
marjoram. Reduce heat to low and SNAP, CRACKLE, POP?
simmer, covered, 10 minutes.

PER 1-CUP SERVING: 192 CAL; 14.8g FAT

(5.9g SAT); 4.2g PRO; 12.8g CARB; 2.7g FIBER; Visit Pinterest for more easy,
341mg SODIUM; 2.7g SUGARS no-bake treat ideas.
2017 Kellogg NA Co.

november 2017 55
 # classics

This is a great
winter soup
thats even better
the next day.
I added two bay
leaves for flavor.
ALIKI

ONCE A YEAR.

EDITORS TIP
lovin lentils
Grace and Maes
original recipe
called for red
lentils, but since
375 REVIEWS
we cook them
hands-on 20 min
so long, we (and
WITH MILK. total 1 hr, 25 min
serves 6 many reviewers)
found that any
type of lentils will
do just fine.
submitted by:
grace and mae
HEALTHY PICK

Rice Krispies Treats. Moroccan Lentil Soup teaspoon cayenne pepper

armagazine.com/moroccan-lentil-soup
1 tablespoon olive oil
2 onions, chopped (2 cups)
3 cloves garlic, minced
1 teaspoon grated fresh ginger
6 cups water
1 (19-ounce) can cannellini
beans, drained and rinsed
1 (15-ounce) can chickpeas,
drained and rinsed
1 (14.5-ounce) can diced
tomatoes (with juice)
3 stalks celery, chopped (1 cup)
1 cup diced carrots
SNAP, CRACKLE, POP? 1
(about 3 carrots)
cup lentils
teaspoon cumin
6 lemon wedges, for garnish
1. Heat oil in a 5- or 6-quart pot over
medium heat. Add onions, garlic, and
ginger; saut, uncovered, 5 minutes.
2. Add water, beans, chickpeas, tomatoes,
celery, carrots, lentils, cardamom,
garam masala, salt, cayenne, and cumin.
Bring to a boil, then reduce heat to
medium-low and simmer, covered, until
lentils are soft, about 1 hour.
3. Mash with a potato masher to reach
desired consistency. Season to taste with
additional salt, if desired. Serve with
lemon wedges.

1 teaspoons ground cardamom PER 1-CUP SERVING: 297 CAL; 4.4g FAT
1 teaspoon garam masala (0.6g SAT); 16.1g PRO; 52g CARB; 12g FIBER;
teaspoon salt, plus more to taste 658mg SODIUM; 8.6g SUGARS
Visit Pinterest for more easy,
no-bake treat ideas.
2017 Kellogg NA Co.

56 november 2017
Creamy Vegan Sweet
Potato and Corn Chowder
armagazine.com/sweet-potato-
corn-chowder
2 tablespoons olive oil
3 stalks celery, chopped (1 cup)
cup chopped sweet onion
2 cloves garlic, minced
3 small sweet potatoes, peeled and
chopped (about 3 cups)
1 Yukon gold potato, peeled and
chopped (about 1 cup)
2 cups water
2 cups soy milk
1 cup vegetable broth
2 cups fresh or thawed frozen
corn kernels
1 tablespoon chopped fresh parsley
1 teaspoon sea salt
1 teaspoon black pepper
1
1
bay leaf
teaspoon dried rosemary (optional)
1 teaspoon grated fresh
ginger (optional)
teaspoon cayenne pepper
(optional)
cup flour
1. Heat oil in a 3-quart saucepan over
medium heat. Add celery, onion, and
garlic; cook, stirring, until onion begins
to brown, about 10 minutes.
2. Add sweet potatoes, Yukon gold
potato, water, soy milk, and cup broth.
Bring to a boil over high heat. Reduce
heat to low and simmer, covered,
10 minutes or until potatoes are tender.
Mash about one-third of vegetables with
a potato masher a few times, leaving
some pieces whole.
3. Add corn, parsley, salt, black pepper,
and bay leaf. Stir in rosemary, ginger, and
cayenne (if using). Bring to a boil, reduce
heat to low, and simmer 5 minutes to
heat through.
4. Whisk together remaining cup broth
and flour, then whisk into soup; cook and
stir until thickened and bubbly.
ONE IS A
PER 1-CUP SERVING: 187 CAL; 4.9g FAT (0.7g SAT);
5.1g PRO; 33g CARB; 4.1g FIBER; 336mg SODIUM;
PAPERWEIGHT.
7.1g SUGARS

8 REVIEWS
hands-on 15 min
total 45 min
serves 8

I replaced the submitted by:

Yukon gold potato
with finely diced
greatjbritton
HIDDEN GEM
DELICIOUS.
carrot and the soy
milk with coconut
milk (added at the
end). It made a
very nice lunch!
MARCIA GREER
Rice Krispies Treats.

I added more
cayenne to give it
some kick. I also
used cows milk
instead of soy milk SNAP, CRACKLE, POP?
and added
a tablespoon
of butter. It turned
out well! Visit Pinterest for more easy,
no-bake treat ideas.
MIRANZZA 2017 Kellogg NA Co.
 Baked Sweet Potatoes with

YIELD: Approx. 12 servings DIRECTIONS

Preheat oven to 450 F.
INGREDIENTS
12 medium sweet potatoes
1/2 c. melted butter
1 tsp. salt
1/2 c. pure maple syrup
1/2 c. minced fresh parsley
butter mixture occasionally. Lightly smash the potatoes until there is an even consistency.
2 lemons, zested
Hold over low heat.
2 cloves minced garlic
3/8 c. minced pecans In a small bowl, toss together parsley, lemon zest, garlic, pecans, cranberries and scallions.
3/8 c. nely chopped dried cranberries Gently fold in the Salemville Gorgonzola.
2 minced scallions Move sweet potatoes to a serving dish and sprinkle with the cranberry blue cheese
4 oz. Salemville Gorgonzola, crumbled gremolata. Serve hot.
Visit salemville.com for more recipes.

2017 Saputo Cheese USA Inc. All Rights Reserved.

Salemville is a registered trademark of Saputo Cheese USA Inc.
 eat it now

pear flair
Pumpkin may be the perennial produce star in
November, but pears and butternut squash are
far more than just bit players. They take center
stage in these five recipes.

151 REVIEWS
hands-on 15 min
total 30 min
serves 8

submitted by:
brian golden
QUICK

Pear and Gorgonzola

Pizza armagazine.com/
pear-and-gorgonzola-pizza

1 (16-ounce) package
refrigerated pizza dough
4 ounces sliced provolone
cheese (about 5 slices) I used
2 Bosc pears, thinly sliced refrigerated
PHOTOS: KIM CORNELISON; FOOD STYLING: JILL LUST; PROP STYLING: SUE MITCHELL

cup chopped walnuts crescent roll dough

cup crumbled Gorgonzola as the crust. For
or other blue cheese color and some
2 tablespoons chopped sweetness,
fresh chives I sprinkled
teaspoon salt cup dried
cranberries over
Preheat oven to 450F. Lightly the provolone.
coat a large baking sheet with TERESSA DEJONG
cooking spray. Press dough DRENTH
into a 12-inch round on baking
sheet, then evenly layer on
provolone, pears, walnuts, and
Gorgonzola. Bake until cheese
is melted and crust is golden
brown, 13 to 15 minutes.
Sprinkle with chives and salt.

PER SLICE: 296 CAL; 12.6g FAT (4.6g

SAT); 11.3g PRO; 35g CARB; 2.8g FIBER;
598mg SODIUM; 4.9g SUGARS
november 2017 59
eat it now

EDITORS TIP
all dressed up
This dressing
is perfect on a
mixed-greens
salad with
chopped pecans
and slices of pears
and red onion.

I substituted
cup raw
cranberries for
the 1 cup dried
Pear Vinaigrette cup extra-virgin olive oil
to reduce the
armagazine.com/pear-vinaigrette 1 tablespoon honey or sugar
sugar, and I used
34 REVIEWS cranberry juice
to taste (optional)
hands-on 10 min 2 ripe pears, peeled, cored, instead of pear
total 10 min nectar. It smelled
serves 16 and chopped (3 cups) Pure pears, wine, vinegar, mustard,
cup white wine or pear nectar garlic, pepper, and salt in a blender amazing while
cup white balsamic vinegar until smooth. Gradually blend in oil cooking and tasted
2 teaspoons Dijon mustard and honey (if using) until smooth. just as good!
submitted by: 1 clove garlic, chopped KGRACEFF
jill tall 1 teaspoon black pepper PER 2-TABLESPOON SERVING: 90 CAL; 7g FAT
QUICK teaspoon sea salt (1g SAT); 0.1g PRO; 6.3g CARB; 0.7g FIBER;
33mg SODIUM; 4.9g SUGARS

60 november 2017
 16 REVIEWS
hands-on 40 min
total 40 min
serves 4

submitted by:
lola
HIDDEN GEM

Sweetly Spiced Pork

armagazine.com/sweetly-spiced-pork

1 pound pork tenderloin

teaspoon salt
teaspoon black pepper
teaspoon cinnamon
1 tablespoon olive oil
cup water
1 cup (-inch) cubed butternut
squash
2 ripe pears, peeled, cored, and
cut into pieces
1 onion, cut into thin wedges
1 cup dried cranberries
cup pear nectar or apple juice
cup chopped walnuts, toasted
2 tablespoons packed
brown sugar
teaspoon ground cloves
Fresh sage, for garnish

1. Preheat oven to 375F. Line a

shallow baking pan with foil.
2. Sprinkle pork all over with
teaspoon salt, teaspoon pepper,
and cinnamon. Heat oil in a large
skillet over medium-high heat.
Brown pork on all sides, about
2 minutes total, then transfer to
prepared baking pan. Roast pork until
an instant-read thermometer inserted
into center registers 145F, about
15 minutes. Remove from oven, cover
with foil, and let stand 5 minutes.
3. Meanwhile, bring water with squash
to a boil in skillet. Reduce heat to
medium-low and simmer, covered,
10 minutes. Increase heat to medium-
high; add pears and onion and cook,
stirring, 8 minutes. Stir in cranberries,
pear nectar, walnuts, brown sugar,
cloves, and remaining teaspoon
each salt and pepper; cook to heat
through, 1 to 2 minutes.
4. Slice pork and serve with squash
mixture. Garnish with sage. (Pork
keeps up to 2 days, chilled in an
airtight container. Reheat in a
microwave at 50 percent power,
3 to 4 minutes.)

PER SERVING (3 OUNCES PORK AND 1 CUP

VEGETABLES): 446 CAL; 13.5g FAT (1.5g SAT);
27.6g PRO; 57g CARB; 7.2g FIBER; 345mg
SODIUM; 42g SUGARS
 PROMOTION
MINT CRUSTED RACK OF LAMB
armagazine.com/mint-crusted-rack-of-lamb
INGREDIENTS
1 cup fresh mint leaves
2 cloves garlic, sliced
2 tablespoons Pompeian Smooth Extra Virgin Olive Oil
cup plain bread crumbs
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 tablespoons finely grated Parmigiano-Reggiano cheese
cup Dijon mustard
2 teaspoons honey
2 tablespoons Pompeian Robust Extra Virgin Olive Oil
2 teaspoons rice vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1 pinch salt and freshly ground black pepper to taste
2 (1 pound) racks of lamb, trimmed
1 teaspoon Pompeian Extra Light Tasting Olive Oil
salt and pepper to taste
DIRECTIONS
1. Preheat oven to 400F (200C).
2. Line a baking sheet with foil.
3. Cook mint leaves in a pot of boiling water for
about 10 seconds.
4. Transfer mint leaves to a bowl of ice water; soak
for 30 seconds, drain and squeeze dry.
5. Combine blanched mint with garlic, Pompeian
Smooth Extra Virgin Olive Oil, bread crumbs,
salt, black pepper, and cayenne pepper in a food
processor or blender. Blend for 20 to 30 seconds
until fine and crumbly.
6. Transfer mint mixture to a large bowl; stir in
Parmigiano-Reggiano cheese, set aside.
7. Combine cup Dijon mustard and 2 teaspoons
honey in a small bowl, set aside.
8. Combine Pompeian Robust Extra Virgin Olive Oil,
rice vinegar, 2 teaspoons honey, 1 teaspoon
Dijon mustard, salt, and black pepper in a jar with
a lid. Shake vinaigrette vigorously until combined,
about 30 seconds. Set vinaigrette aside.
9. Slice to 1-inch slits between each bone of
the lamb racks to assure the meat roasts evenly.
10. Season each rack with salt and black pepper
on all sides.
11. Heat Pompeian Extra Light Tasting Olive Oil
in skillet over high heat. Brown each lamb rack for
2 to 3 minutes on each side.
12. Transfer lamb racks to the foil-lined baking sheet.
13. Brush each rack with mustard and honey mixture.
Sprinkle mint mixture over the top and sides of
each rack.
14. Bake in the preheated oven until browned on top
and medium rare in the center, about 20 minutes.
An instant-read thermometer inserted into the
center should read 125 to 130F (52 to 54C).
Remove from oven and allow lamb to rest for
10 minutes before serving, drizzled with honey
mustard vinaigrette.
Delicious. Lamb came out juicy, tender
and super flavorful. Would definitely
make again! MissMessyKitchen
OLIVE OIL FAQ: DID YOU KNOW?
Q: CAN I USE OLIVE OIL TO REPLACE
OTHER OILS OR FATS IN MY RECIPES?
A: Olive oil can replace almost any other
oil or fat, even in baking and desserts.
Use Pompeian Extra Virgin Olive Oil in
full-flavored recipes, our Classic Pure Olive
Oil in mild-flavored recipes, and our
Extra Light Tasting Olive Oil in dessert recipes.
Q: WHAT DOES COLD PRESSED MEAN?
A: Cold pressed means that olive oil is
obtained only by pressing crushed olives
with a mechanical press at cold
temperatures to yield their oil without
creating any thermal alteration.
Q: IS THE SMOKE POINT THE SAME FOR ALL
OF POMPEIANS OLIVE OILS?
A: Pompeian Extra Light Tasting Olive Oil
Ready In
50 minutes
Prep Time
20 minutes
Cook Time
20 minutes
Serves 4
Rating
32 Reviews
Recipe by
Chef John
For more delicious ideas,
visit pompeian.com
has a high smoke point of 390-410F, which
makes it ideal for high-heat sauting and
stir-frying. Pompeian Classic Pure Olive Oil
with a 370-390F smoke point can be used
for lower heat sauting, while Pompeian
Extra Virgin Olive Oil at 310-340F is better
suited for basting and sauces. All can be used
in baking, based on your taste preferences.
Q: WHY ARE THERE DIFFERENT COLORS
OF EXTRA VIRGIN OLIVE OIL IF THEY ARE
ALL EXTRA VIRGIN?
A: The color of olive oil depends upon the
type of olives used to make it. Color can
also be influenced by the soil, climate and
seasonal weather conditions in which
the olives were grown. The extra virgin
grade is determined by an olive oils acidity,
not its color.
 R A V IR G INO
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 eat it now
BRAND-NEW Easy Pear Clafoutis
RECIPE! GO armagazine.com/easy-pear-clafoutis
ONLINE TO RATE
AND REVIEW. 4 eggs
hands-on 15 min cup white sugar
EDITORS TIP total 1 hr
2 teaspoons vanilla extract
perfectly serves 6
teaspoon salt
peared 1cup whipping cream
Clafoutis often submitted by: cup flour
use dark berries, hake and eggs 2 pears, peeled, cored,
but this pear and chopped
version has a 2 tablespoons coarse sugar,
gorgeous look all such as turbinado
its own. Serve
it with cream 1. Preheat oven to 325F. Generously
or ice cream. grease six -cup souffl dishes or six
6-ounce custard cups.
2. Beat together eggs, white sugar,
vanilla, and salt in a large bowl with
an electric mixer on medium speed
until light and frothy, about 5 minutes.
Add whipping cream, then flour;
beat until mixture is smooth.
3. Divide half of batter among
prepared dishes, then spread two-
thirds of pears over batter. Pour
in remaining batter and top with
remaining pears.
4. Bake 30 minutes, then rotate
pan and sprinkle each clafouti with
1 teaspoon coarse sugar. Continue
baking until puffy and lightly browned
and a knife inserted off-center comes

PHOTO: JACOB FOX; FOOD STYLING: JOSHUA HAKE; PROP STYLING: SUE MITCHELL
out clean, about 10 minutes more.
Cool on a wire rack 10 minutes.
(Clafoutis will fall as they cool.)

PER SERVING: 342 CAL; 17.8g FAT

(10.3g SAT); 6.6g PRO; 40g CARB;
2g FIBER; 108mg SODIUM; 29g SUGARS

PROMOTION

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not the flavor. For more sweet ideas, visit InTheRaw.com.
2017 Cumberland Packing Corp.
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eat it now

I used
yellow pears
and changed the
chipotle to
cumin and
paprika. I topped
the soup with
I doubled the pumpkin seeds.
chipotle powder KRIS
to teaspoon and
upped the broth
to almost 4 cups
because it was
so thick. This has Spicy Butternut Squash,
incredible spices. 7 REVIEWS
Pear, and Bacon Soup
Hands down the armagazine.com/butternut-pear-
hands-on 35 min
and-bacon-soup
best butternut total 1 hr
squash soup serves 8
(makes 2 quarts) 8 slices maple-flavored
Ive ever made. bacon, chopped
WACCABABE
2 pears, peeled, cored, and
submitted by:
jennifer baker chopped (3 cups)
1 large onion, chopped (2 cups)
HIDDEN GEM 2 cloves garlic, minced
1 tablespoon chopped
fresh rosemary
1 teaspoon dried thyme
1 (3-pound) butternut squash,
peeled, seeded, and cut into
-inch pieces (8 cups)
3 cups low-sodium chicken broth
teaspoon cinnamon
teaspoon chipotle chile powder
teaspoon nutmeg
teaspoon salt
teaspoon black pepper
3 tablespoons sour cream, thinned
with 1 tablespoon milk (optional)

1. Cook bacon in a heavy 6-quart pot

over medium heat until browned
and crisp, about 10 minutes. Transfer
bacon with a slotted spoon to a paper
towel-lined plate to drain. Discard all
but 2 tablespoons drippings.
2. Add pears, onion, garlic, rosemary,
and thyme to pot with reserved
drippings; cook, stirring occasionally,
over medium heat until onion and
pears are tender, 5 to 7 minutes. Stir
I used turkey in squash, broth, cinnamon, chipotle
bacon so I didnt powder, nutmeg, salt, and pepper.
have the Bring to a boil; reduce heat and simmer,
bacon drippings. covered, until squash is tender, about
I sauted the 15 minutes. Let cool about 10 minutes.
onions in olive 3. Transfer half of soup to a blender or
oil instead. food processor; pure, covered, until
I added a little smooth. Repeat with remaining soup.
hickory-smoked 4. Ladle soup into bowls and top
barbecue sauce with bacon and sour cream (if using).
a great flavor (Soup keeps up to 5 days, chilled in an
addition that my airtight container.)
husband loved.
BAKERSMOM PER 1-CUP SERVING: 176 CAL; 6.8g FAT
(2.7g SAT); 4.4g PRO; 28.4g CARB; 5.1g FIBER;
210mg SODIUM; 9.5g SUGARS

66 november 2017
WED DO ANYTHING FOR KIDS.
YET 1 IN 5 CHILDREN IN AMERICA
STRUGGLE WITH HUNGER.
Help end childhood hunger at FeedingAmerica.org
 FROZEN
ENTRES

Masala to
Macaroni

Better Food. See For Yourself.

Everything youd expect from EatingWell:
,)'&--#)' ),. )).)1),&0),-}
1#."&).-) 0!.&-}1")&!,#(-}(
"#%(} (*),%,#-1#.")/.
antibioticsnow frozen with Fresh-Seal.
Find them all at EatingWell.com/frozenfresh
ADVERTISEMENT NEW 2017 Bellisio Foods, Inc.
 appetizers

great grazing
Make your Thanksgiving dinner even more special
with these appetizers. Or let them stand in as the meal
I added fresh at a party or casual get-together.
crushed garlic
to saut with the
mushrooms.
This was a big hit.
VONALIS PINA

pepper, and
red pepper in a
bowl until smooth.
3. Arrange bread slices
on a baking sheet. Brush
with 1 tablespoon oil, then toast
Mushroom and Ricotta in oven 3 to 4 minutes.
7 REVIEWS
Bruschetta armagazine.com/ 4. Remove from oven and let cool
mushroom-and-ricotta-bruschetta slightly, about 2 minutes. Spread
hands-on 45 min
total 45 min cheese mixture evenly over bread
serves 8 1 egg, lightly beaten slices. Bake until cheese is browned,
1 cup ricotta cheese about 15 minutes.
teaspoon lemon zest 5. Meanwhile, heat 1 tablespoon butter
PHOTOS: KIM CORNELISON; FOOD STYLING: JILL LUST; PROP STYLING: SUE MITCHELL

teaspoon salt, plus more to taste and remaining tablespoon oil in a very
submitted by: teaspoon black pepper, large skillet over medium-high heat.
chef john plus more to taste Add mushrooms and cook, stirring
HIDDEN GEM Pinch crushed red pepper occasionally, until browned, about
8 (-inch-thick) slices French bread 10 minutes. Add green onions; cook
2 tablespoons olive oil and stir until softened, 2 to 3 minutes.
2 tablespoons butter Remove from heat and stir in wine.
EDITORS TIP 1 pound button mushrooms, sliced 6. Reduce heat to medium-low and
room for cup green onions, chopped return skillet to heat. Stir in broth, lemon
cup Marsala wine
shrooms cup reduced-sodium
juice, and remaining tablespoon butter.
Cook until liquid has evaporated, about
We used a skinny chicken broth 5 minutes. Stir in parsley. Season with
baguette, 1 teaspoon lemon juice additional salt and black pepper to taste.
bias-cut, and 2 tablespoons chopped 7. Spoon mushroom mixture over bread
subbed some Italian parsley slices. Serve warm.
beech and cremini
mushrooms 1. Preheat oven to 425F. PER 1-SLICE SERVING: 154 CAL; 9.7g FAT (4.1g
for button 2. Mix together egg, ricotta, lemon zest, SAT); 7.3g PRO; 8.8g CARB; 0.9g FIBER; 302mg
mushrooms. teaspoon salt, teaspoon black SODIUM; 1.8g SUGARS

november 2017 69
appetizers
Marys Roasted Red
281 REVIEWS
Pepper Dip armagazine.com/
marys-roasted-red-pepper-dip
hands-on 10 min
total 50 min
makes 4 cups 1 (12-ounce) jar roasted red
peppers, drained and diced
2 cups shredded Monterey Jack
cheese (8 ounces)
submitted by: 1 (8-ounce) package cream
doreenb
cheese, softened
VEGETARIAN cup mayonnaise
Delicious! I added
a dash of vanilla cup finely chopped onion
extract to 1 clove garlic, minced
2 tablespoons Dijon mustard
the egg white.
STEPHANIE S. PAYNE
1. Preheat oven to 350F.
2. Stir together all ingredients in
a 1-quart baking dish.
3. Bake until bubbly and lightly
I use sour cream
browned, 30 to 35 minutes. Let cool
or plain yogurt 10 minutes. (This can be made up
instead of mayo. to 5 days ahead and chilled, covered.
Wonderful! Reheat in microwave until heated
BRANDYLOGAN through, 1 to 2 minutes.)

PER 1-OUNCE SERVING: 88 CAL; 8.5g FAT

(3.4g SAT); 2.3g PRO; 0.8g CARB; 0.1g FIBER;
124mg SODIUM; 0.6g SUGARS

Spiced Nuts II
armagazine.com/spiced-nuts
10 REVIEWS
hands-on 10 min 1 egg white
total 1 hr
makes 4 cups 2 cups mixed nuts
cup sugar
1 tablespoon cinnamon This is a solid
teaspoon ground cloves hit! I added a few
submitted by: teaspoon nutmeg chopped jalapeos.
laura It was easy, fast,
1 cup raisins
HIDDEN GEM teaspoon salt (optional) and delicious on
bagel chips from
1. Preheat oven to 325F. Line a large the deli section.
EDITORS TIP baking sheet with parchment paper. DWIEBERG
beyond raisins 2. Beat egg white using a whisk or
You can use electric mixer until frothy. Stir in nuts.
dried sweetened Mix together sugar, cinnamon, cloves,
cranberries or any and nutmeg in a small bowl; stir into nut
other kind of dried mixture. Spread evenly over prepared
baking sheet.
fruit instead of
3. Bake 20 minutes, stirring occasionally.
(or in addition to!)
Remove from oven and stir in raisins and
the raisins. salt, if using. Let cool before serving.
(These keep up to 2 days in an airtight
container at room temperature.)

PER -CUP SERVING: 153 CAL; 9.6g FAT

(1.6g SAT); 4.1g PRO; 15.5g CARB; 1.8g FIBER;
78mg SODIUM; 10.3g SUGARS

70 november 2017
Scratch-Made Taste
REAL, SIMPLE INGREDIENTS

2017 ACH Food Companies, INC.

appetizers
Raspberry-Walnut
92 REVIEWS
Baked Brie armagazine.com/
raspberry-walnut-baked-brie
hands-on 10 min
total 45 min
serves 10 1 sheet frozen puff pastry, thawed
cup seedless raspberry jam
2 tablespoons toasted
chopped walnuts
submitted by: 1 (8-ounce) round Brie cheese
laurakkh
1 egg for wash (optional)
VEGETARIAN 1 tablespoon water for wash
(optional)
If they deflate, it
1. Preheat oven to 350F. Line a means they were
baking sheet with foil; lightly coat with taken out of the
cooking spray. oven a little too
2. Lay pastry onto prepared baking soon. Turn the oven
sheet and spread jam evenly over center. off, turn them
Sprinkle with walnuts, then center Brie over, and leave for
over walnuts. Fold sides of pastry over five minutes.
Brie. Turn over, sealed side down, and JENNY J
seal any open edges. [From our kitchen:
Instead of turning it over, we cut the
edges of the pastry into strips and folded
them over each other to create this look.]
If using egg wash, whisk together egg
and water, then brush over pastry.
3. Bake until golden brown, about
30 minutes. Let stand 5 to 10 minutes.

PER 2-OUNCE SERVING: 163 CAL; 9.5g FAT (4.6g

SAT); 6g PRO; 13.5g CARB; 0.3g FIBER; 167mg
SODIUM; 8g SUGARS Chef Johns Party
14 REVIEWS
Cheese Puffs armagazine.com/
chef-johns-party-cheese-puffs
hands-on 30 min
total 50 min
makes 25 puffs cup water
cup butter
Pinch salt
cup flour
submitted by: 2 eggs
chef john
1 teaspoon fresh thyme leaves
HIDDEN GEM 1 teaspoon black pepper
cup finely shredded sharp
cheddar cheese (2 ounces)

I made this 1. Preheat oven to 425F. Spray a large baking

sheet with cooking spray.
ahead of time and
2. Stir together water, butter, and salt in a
refrigerated it for
saucepan; bring to a simmer over medium-high
a few hours before I used chives and heat. Reduce heat to medium; whisk in flour
baking. I also Gruyre cheese. and stir vigorously until a pastelike dough forms,
cut off the rind I appreciated 2 to 3 minutes. Transfer to a bowl to cool until
and the cheese learning the warm, 5 to 10 minutes.
was just fine. technique. Be sure 3. Beat in 1 egg, thyme, and pepper into cooled
ERIN ANDERSEN to make a double dough with a wooden spoon until egg is
batch because they completely incorporated. Add remaining egg
disappear fast. and beat until completely incorporated. Set aside
STJCHURCHCOOK 2 tablespoons cheese. Stir remaining cheese into
dough until combined.
4. Scoop 1-inch balls (2 teaspoons) of dough and
set 2 inches apart onto prepared baking sheet.
Top balls with reserved cheese.
5. Bake until dough is puffed, lightly golden, and
appears dry, about 15 minutes. (These can be
made up to 3 days ahead and chilled in an airtight
container, or up to 6 months ahead and frozen.)

PER PUFF: 41 CAL; 3.1g FAT (1.8g SAT); 1.3g PRO;

2g CARB; 0.1g FIBER; 41mg SODIUM; 0.1g SUGARS
72 november 2017
 Walnut Raspberry Salad
with Raspberry Vinaigrette

California Walnuts
FOR THE BEST SIMPLE SALADS EVER
For avor, texture and heart-healthy* goodness,
toss in chopped or toasted California walnuts.
For these recipes and more visit
Walnuts.org Per one ounce serving.

* Heart-Check food certication does not apply to recipes unless expressly stated. See heartcheckmark.org/guidelines. Supportive but not conclusive research shows that eating
1.5 ounces of walnuts per day, as part of a low saturated fat and low cholesterol diet and not resulting in increased caloric intake, may reduce the risk of coronary heart disease.
(FDA) One ounce of walnuts provides 18g of total fat, 2.5g of monounsaturated fat, 13g of polyunsaturated fat including 2.5g of alpha-linolenic acid the plant-based omega-3.

Romaine Salad with Walnuts and Beets Lemony Zucchini Salad with Walnuts Kale, Apple, Pancetta and Walnut Salad
 4 kids

turkey time
No birds were harmed in the making of this
cracker turkey! Let your kids assemble this crunchy
treat, and theyll gobble up their masterpiece.

lets get crackin

Put half of a thin sandwich

roll on a plate or napkin.
Spread about 2 tablespoons
peanut butter over the top
three-quarters of the roll.

For the turkeys

head, attach 1 round
butter cracker to the
roll with peanut butter
near the unbuttered
bottom quarter.

Cut 2 slices from a

PHOTOS: ANDY LYONS; FOOD STYLING: JOSHUA HAKE; PROP STYLING: SUE MITCHELL
black olive and 3 small
strips of carrot. Use
peanut butter to
attach the olives for
the eyes and one strip
of carrot for the beak.

For feathers, starting

from the outside and
working your way in,
arrange about cup
ALL DONE? multicolor Goldfish
crackers, tails down,
Show us
your creation! in the peanut butter.
Tag your
photo
#MyAllrecipes
on Instagram For legs, use peanut
and well butter to attach the
regram last 2 strips of carrot
our faves! beneath the head.

74 november 2017
 nly
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About 55 million cooks FOLLOW
visit Allrecipes.com THIS COOK
Go to armagazine
every month, and .com/angie-fuller to
find Angies recipes
each has a story. and feed your feed.
Signing in and
This do-it-all Iowan? following cooks you
like on Allrecipes.com
She loves music, helps us serve up
more of the recipes,
dogs, scuba diving, videos, and info you
crave. Plus, its free!

filling bellies,
and belly dancing.

angie
ALSO KNOWN AS: Angie Fuller, 38,
Waterloo, Iowa
ALLRECIPES MEMBER SINCE: February 2002
DAY JOBS & SIDE HUSTLES: Gym
co-owner and manager, kickboxing
and strength-training instructor, and
private scuba-diving instructor. Im
also an Allrecipes Allstar.
WHO I COOK FOR: My husband, Joe,
and myselfplus friends, family, and
coworkers.
PETS: Two dogs and one big tank
of tropical fish.
WHAT I DO IN MY SPARE TIME: I play piano
and a little bit of mountain dulcimer
(an old-time stringed instrument that

PHOTOS: KATHRYN GAMBLE; FOOD STYLING: JOSHUA HAKE; FASHION STYLING: LINDSAY BERGER
my dad made me). Im part of a local
belly-dancing troupe. I love gardening,
reading, volunteering, and of course,
cooking. Although I have three jobs
(yup, Im crazy!), I honestly cook more
now than I have in years. When I work
mornings, I have time in the afternoon
to prepare really good dinners. When
I work afternoons, I prep something
in the morning that Joe can throw in
the oven when he gets home.
FOOD DISCOVERY THAT CHANGED MY LIFE:
Farro. Best grain ever! I love it
with tomatoes, homemade pesto,
and pine nuts. It is nutty, with a good
mouthfeel, and its really healthy.
IN MY FRIDGE RIGHT NOW: Greek yogurt,
cheese sticks, fruit, veggies, 25 bottles
of various hot sauces, almond milk,
quinoa, homemade beer, and one
bottle of our homegrown grape wine.
IF CALORIES DIDNT EXIST: I would eat
cheesy casseroles every day.

We tried scuba diving in Aruba 10 years ago and
got hooked. Now we teach wet- and dry-suit
classes in a quarry near our home and we travel
to dive, mostly in the Caribbean.
Joe and I love to travel.
Thats us, above, visiting
the Taj Mahal and, below,
hiking near the Matterhorn.
My motto? Dont take
anything too seriously! Be
honest, have fun, and it
will all work out in the end.
This is Delilah,
MY SIGNATURE RECIPE our Walker
Coonhound.
Dilly Casserole Bread Shes named
(armagazine.com/dilly-casserole-bread) after our
favorite
coral reef in
Cozumel. We
also have a
Weimaraner-
black Lab mix
named Callie.
Theres a funny family
story behind this bread.
My dad remembers his mother making it
when he was a kid. After he got married,
he discovered that my mom made the exact
same bread. As it turns out, my dads
mom actually got the recipe from my
moms grandmother! I make it often.
Its baked in a casserole dish. And its really
delicious warm or toasted, with butter.
cook 2 follow
MY COOKING SUPERHERO/ALTER EGO:
The Dancing Chef! I love music. If
music is on, Im either singing with
it or dancing around or bopping my
head. Truly, I like it all: country, top
20s, older stuff, 70s, you name it.
DIY OR BUY? Im a DIYer, for sure.
I make jewelry. I garden, and
anything we grow, we can or freeze.
I dont ever buy spaghetti sauce or
salsa. We make our own beer and
wine. We have one grapevine, and
that makes about 10 gallons of
wine a year. We have no idea what
we are doing, but we make it.
MY KITCHEN IS: Big and cluttered.
I have a ton of appliances
KitchenAid mixer, toaster oven,
Keurig, regular coffeepot, blender,
electric teakettle, bread machine
and I dont like to store them, so
they sit on the counter. Thankfully
I have lots of counter space!
FOR MY LAST MEAL ON EARTH, I WANT:
A rare tuna steak that my husband
has grilled on our Big Green Egg; a
baked sweet potato with butter, salt,
and pepper (no sugar or cinnamon);
sauted asparagus with a little
EVOO and parmesan; tiramisu; and
a glass of Relax Riesling.
WHAT I LIKE MOST ABOUT ALLRECIPES:
The user comments! Before trying
a recipe, I love being able to read
reviews and see what others have
suggested. I dont always follow
the edits, but its great to see what
others have tried.
ABOUT MY HUSBAND: Joe is an
engineer with John Deere. We
both grew up in Indiana, about
25 minutes from Notre Dame. Weve
been married 15 years. Hes my
counterpart on Allrecipes.com, a
big cook, and a major home brewer.
Lately, hes been making hot sauces
that are stupid-hot. I cant eat them!
ABOUT MY GYM GIG: I was never an
athlete in high school. I studied
journalism and PR, and worked
in hospital marketing. But then
I got into kickboxing, and then
I started teaching it, and when the
opportunity arose to buy this gym,
I took a big, crazy leap and changed
careers. I love it! I manage the gym
and teach classes, and Joe and I
still teach scuba diving on the side.
november 2017 77
main event Perfect Turkey
armagazine.com/perfect-turkey
1,209 REVIEWS
hands-on 30 min 1 (18-pound) turkey, neck
total 13 hr
serves 20 and giblets removed
[From our kitchen: You can
use a fresh or fully thawed
top
frozen turkey; just be sure to
submitted by: get one thats not injected
shelly white
with a salty solution or marked
GLUTEN-FREE kosher, which means it has
turkey
been salted already.]
2 cups kosher salt
cup butter, melted
1 bay leaf
2 large onions, chopped
After 20 years and 4 carrots, chopped
4 stalks celery, chopped
billions of visits to 2 sprigs fresh thyme
Allrecipes.com, your 1 cup dry white wine
fellow cooks have 1. Rub turkey inside and out with
crowned this salt. Set turkey in a large stockpot
and cover with cold water. Transfer
the all-time most- to refrigerator and let soak 8 hours.
saved turkey recipe
on the site.
1 Slow Cooker Turkey Breast 6 Slow Cooker Thanksgiving Turkey
2 Homestyle Turkey, the Michigander Way 7 Slow Cooker Boneless Turkey Breast
3 Rosemary Roasted Turkey 8 Cranberry-Stuffed Turkey Breasts
4 A Simply Perfect Roast Turkey 9 Marinated Turkey Breast
5 Juicy Thanksgiving Turkey 10 Easy Herb-Roasted Turkey
78 november 2017
2. Preheat oven to 350F. Drain and
thoroughly rinse turkey. Discard brine.
3. Brush turkey with half of melted
butter. Set turkey, breast side down,
on a roasting rack in a shallow roasting
pan. Stuff turkey cavity with bay
leaf, half of onion, half of carrots, half
of celery, and 1 thyme sprig. [From
our kitchen: Tying the legs together
with kitchen twine makes the bird
easier to flip later.] Scatter remaining
vegetables and thyme around bottom
of roasting pan; pour in wine. Roast
uncovered, rotating pan every hour,
2 hours.
4. Carefully turn turkey breast side
up, then brush with remaining butter.
Roast until breast is golden brown
and a meat thermometer inserted
into the thickest parts registers at
least 165F, 1 to 1 hours more.
5. Let turkey rest, covered with foil,
about 30 minutes before carving.
PER 6-OUNCE SERVING: 319 CAL; 11g FAT
(5g SAT); 49g PRO; 2g CARB; 0g FIBER;
1,341mg SODIUM; 168mg CHOL
PHOTO: BLAINE MOATS; FOOD STYLING: JILL LUST; PROP STYLING: SUE MITCHELL
 good 4 you

stealth health
Heres how to make this Thanksgiving healthier
(without anyone even noticing). By Marge Perry

I m the last person to suggest you get all high and mighty on health for
the holiday. But I am all about feeding the people I love a meal theyll love
that loves them back. Here are some of my favorite ways to boost the nutrition
and rein in the calories, sugar, and unhealthy fatswithout sacrificing flavor.

THERES NO LAW
that says you need a top crust on that
apple pie. Make it a one-crust galette to
serve up more apples and fewer calories.
that says creaminess has to come
from cream. Pure squash and other
vegetables to add thick, smooth texture.
Heart-healthy olive oil can do the same
thingwith very little saturated fat. And
mild cheese melted in sauce made with
low-fat milk thickened with flour tastes
rich and decadent.
that says sweet has to come from
granulated sugar. Roast those
vegetables (especially squash and
beets) and fruits to intensify their
natural sugars. And use sweet spices like
cinnamon, nutmeg, and cardamom to
enhance the impact.
MORE FOOD,
MORE HELP
It may seem crazy to think that adding
food can be healthier, but studies
show that when those added foods are
vegetables, youll end up eating more
nutrient-rich, lower-calorie foods.
Start with salad or soup. Having
salad as a first course reduces overall
calories at the meal by up to 12 percent,
according to Penn State research.
Another study found that starting a meal
with soupRoasted Cauliflower, Garlic,
and Leek Soup on page 55 is an ideal
candidatecan cut calorie intake by a
whopping 20 percent.
Add another vegetable dish to your
table. Many people want to try a little
of everything, so an extra vegetable
leaves less room on plates for not-as-
healthful options.
Use the same more-is-better principle
at dessert time. Serve a colorful fruit
GET YOUR
DECADENCE IN
A little goes a long way with ingredients
that are high-flavor but less healthy.
Instead of a cream-laden green bean
casserole, top sauted green beans
with crumbled bacon and quick-fried,
thinly sliced onions. You get satisfying
crunch and bacon-y flavor with far
fewer fat and calories.
Top broccoli with buttery toasted
parmesan bread crumbs. Just toast
panko bread crumbs in a skillet and
combine with melted butter and grated
parmesan. Trust me, no one will even
remember Aunt Mays million-calorie
broccoli in cheese sauce.
Super-rich sweet potato casserole can
deliver all the over-the-top flavor with
about one-third fewer calories. Fold
stiffly beaten egg whites into the sweet
potatoes before you top and bake the
casserole. The serving size will look the

SUPER SUBS
Some ingredient substitutions actually
salad alongside the usual pecan pie. same, but the lighter, fluffier texture
means there wont be as many calories.

improve flavor while making a dish healthier.

Make creamy mashed potatoeswithout
a whole stick of butter. Try a combination
of olive oil and buttermilk for a deep,
slightly tangy flavor with less saturated fat. WHEN TO SKIP
Use whole grains to make nutty,
hearty, and healthier stuffing. THE INDULGENCE
CARROT PHOTO: SHUTTERSTOCK

Instead of having white rice, go for Dump up-to-no-good fat and calories
whole-grain bread, brown rice, or quinoa when they dont make a big difference in
to add earthy flavor along with fiber. flavor or texture. One example: Make gravy
better and healthier. Pour pan drippings
into a zip-top plastic bag set into a bowl.
Let the fat float to the top, then, holding
the bag over a saucepan, snip a bottom
corner and let the gravy out. Pinch
the corner shut before the fat escapes.

80 november 2017
 EASY
VARIATIONS

DIY crackers
Why bother making your own crackers? For starters,
PLAIN theyll save you some dough (so to speak).
WHOLE-WHEAT,
NO SALT

m aking your own

crackers isnt just
a way to save money. It also
means you control exactly
HALF what goes into them: no
WHOLE-WHEAT
AND preservatives, no suspicious
HALF RYE ingredients, no mysterious
garlic-ish flavor lurking in
there (unless you add
garlic, of course). You
can make crackers with a

ADD 1 TSP
MINCED FRESH
handful of ingredients you
probably already have,
a quick spin in the food
processor, and 10 minutes
*
GEAR UP!
Get perfectly
(OR TSP in the oven. Heres a solid, straight, even
DRIED) HERBS cuts at
TO FLOUR wheaty, crunchy base lightning
recipe you can personalize speed with
any way you like. a nifty
expandable
accordion
CASEYS CRUNCHY CRACKERS cutter.
Pulse together 1 cup $40 at
amazon.com
whole-wheat flour (or
white whole-wheat flour),
teaspoon sugar, and
teaspoon salt in a food
processor until combined.
Add 4 tablespoons cold
butter, cut into -inch cubes,
and pulse until moist, crumbly
bits form. Drizzle in cup
ice water and pulse until a
ADD 1 TBSP soft dough forms. Divide in
GRATED PECORINO half. On a generously floured

PHOTOS: JACOB FOX; FOOD STYLING: JOSHUA HAKE; PROP STYLING: SUE MITCHELL
ROMANO CHEESE work surface, roll each half
TO DOUGH BEFORE into a thin, roughly 10-inch
WATER square. Cut into 1-inch
squares*. Transfer to a
parchment-lined baking
sheet with an offset spatula
or butter knife, prick each
ADD 1 TBSP square with a fork (so they
SESAME SEEDS OR dont puff when baking),
POPPY SEEDS sprinkle with sea salt, and
TO DOUGH BEFORE bake in a 400F oven until
WATER crispy and browned at the
edges, 10 to 12 minutes.
Transfer to a wire rack and
cool completely. Store in
an airtight container at room
temperature up to 1 week
or freeze up to 3 months.
Makes about 7 dozen.
Casey Barber

82 november 2017
november 2017 85
 START WITH A
dynamite dough
FLAKY FOOD PROCESSOR PIE CRUST armagazine.com/flaky-food-processor-pie-crust
122 REVIEWS HANDS-ON 15 min
MAKES crust for 1 (9-inch) double-crust pie or 2 (9-inch) single-crust pies
3 cups flour
cup very cold
shortening, cubed
cup very cold unsalted
butter, cubed
1 teaspoon salt
cup plus 1 tablespoon
ice water, or as needed
1. Pulse flour, shortening, butter, and
salt in a food processor in three
1-second bursts or until shortening and
butter are pea-size.
2. With motor running, pour ice water
through feed tube in a thin stream, adding
just enough to moisten, and processing
just until mixture looks crumbly and starts
to cling together. [From our kitchen: It
might seem like too little water at first, but
when making pie crust in a food processor,
you typically need less water than most
other pie recipes call for.]
3. Pour mixture into a bowl; gather into a
ball with your hands, squeezing as needed
to make it stick together. Divide in half
and shape into 2 discs. Wrap each
disc in plastic wrap; chill 30 minutes to
1 day, or freeze up to 3 months and thaw
in the fridge. Roll out each disc into
a 12-inch circle on a cool counter. Proceed
as directed by your pie recipe, or
Using shortening and butter, with minimal water, makes
this crust flavorful, flaky, and flexible. The key is to start with cold
ingredients and work quickly so the dough stays cold.
GLUTEN-FREE
PIE CRUST VARIATION
Use 3 cups Gluten-Free Flour Mix
(recipe at right) instead of flour, and
add 4 teaspoons sugar before pulsing.
Make and chill as directed. Roll dough
out between 2 sheets of wax paper,
chill before and after shaping, and then
follow your pie recipe for baking. This
dough is a little bit stickier to work with,
but the chilling and wax paper help. It
bakes and holds its shape beautifully.
86 november 2017
TOTAL 45 min
SUBMITTED BY charlotte
For single-crust pies with unbaked filling:
Transfer dough to a pie plate, trim
overhang to 1 inch of rim, roll edge under,
then crimp or flute as desired. Prick
sides and bottom with a fork to avoid air
bubbles. Chill 10 minutes in freezer or
30 minutes in fridge before baking. Line
crust with foil and bake in a 450F oven
8 minutes; remove foil and bake until
golden, 6 to 8 minutes more. Cool and fill.
For pies with baked filling:
Transfer dough to a pie plate and fill pie
(generously mounding if using fresh fruit,
as it will shrink). Roll or shape top crust
(if using), then lay over filling. Pinch top
and bottom dough edges together to seal.
Trim dough overhang to 1 inch of pie plate
edge, roll edge under, then crimp or flute. GET IT TO THE PAN IN ONE PIECE
Cut a few slits in the top crust (if using).
For a 9-inch pie, roll dough into a 12-inch
Chill 10 minutes in freezer or 30 minutes
round. Fold into quarters or roll loosely around
in fridge before baking. Bake at 450F
15 minutes, then reduce heat to 375F
a rolling pin, transfer to pan, and unfurl.
and bake until filling is bubbly and pie
crust is golden brown, 45 to 55 minutes,
depending on filling.
PER ( DOUBLE-CRUST PIE) SERVING: 386 CAL;
24.8g FAT (10.4g SAT); 5g PRO; 36g CARB; 1.3g
FIBER; 294mg SODIUM; 0.1g SUGARS
GLUTEN-FREE FLOUR MIX
Whisk together 1 cups white rice
flour, 1 cups potato starch, 1 cup
sorghum flour, and 2 teaspoons
xanthan gum in an airtight container.
Cover and store at room temperature
up to 3 months. Makes about 4 cups.
give it an edge FORK CRIMP
Press fork tines into
dough edge, working your
way around the pie. Set
tines perpendicular to
pan for a ridged border
or angle them slightly
to the left and right for
a crosshatch effect. You
can try this method with
other utensils, such as the
bowl of a melon baller
or the handle end of a
wood-handled spoon, for
a different look.

FINGER FLUTE
Pinch outer dough edge with left thumb and
pointer finger while poking inner dough edge
with right pointer finger; work your way around
the pie. Make your pinches small and pointy
for a zigzag effect or loose and loopy for an
exaggerated wave. The final look will reflect the
unique size and shape of your fingers.

ROPE TWIST
Hold left and right pointer
fingers parallel, spaced
about inch apart. Rest
them at a 30-degree angle
on dough rim. Press down

GEOMETRIC CUTOUTS to leave an indent, then

squeeze dough between
With a cookie cutter or a knife, fingers to create a raised
cut about 60 small (1-inch) ridge. Rotate pan and
trianglesor other shapes repeat at same angle,
from rolled dough. Brush pie working all the way around.
dough rim with water. Apply
cutouts, brushing back sides
with water, overlapping, and
pressing gently to adhere as
you work your way around.

CREAM EGG + COARSE SUGAR BUTTER + HERBS

brush & sprinkle
Want to add color, flavor, or
texture? Brush your pie crust with
cream, melted butter, or
beaten egg, and sprinkle with
sugar, spices, or chopped fresh
CREAM + CINNAMON + SUGAR EGG BUTTER herbs just before baking.
 random shards

Cut a 6x12-inch rectangle of dough

crosswise into four 3x6-inch rectangles.
Cut rectangles in half diagonally to form
8 triangles, then cut 2 of them into smaller
triangles and shards. Arrange randomly
over filled pie, overlapping in some parts
and leaving some parts uncovered. Trim
overhang; flute or crimp edge as desired.

monogram cutout

Roll out dough to a 12-inch circle on

a baking sheet or pizza pan lined with
parchment paper. Chill 10 minutes.
Use a cookie cutter or a stencil and
a sharp knife to cut out and remove
a monogram initial or other design.
Slip hands under dough and transfer
to filled pie. Trim overhang; flute or
crimp edge as desired.

88 november 2017
 fat lattice

Cut a 14-inch circle of dough into six

2-inch-wide strips. Lay 3 strips parallel,
spaced 1 inch apart, on a baking sheet lined
with parchment paper. Fold alternating
strips back to weave 3 remaining strips
through crosswise. Chill 10 minutes on
sheet. Slip hands beneath lattice and
transfer to filled pie. Trim overhang; flute
You dont need basket-weaving skills to make this easy lattice. or crimp edge as desired.
Using a few wide strips in each direction does the trick.

cable knit

Cut a 12-inch circle of dough into eight

1-inch-wide strips. Working in pairs, press
strips together at tops; gently lace and wind
them together without twisting dough. Lay
finished strips parallel over filled pie. Trim
overhang; crimp or flute edge as desired.
 This is even
better tossed with
toasted pine nuts
and parmesan
cheese right
before serving.
ANDREA

PHOTOS
JACOB FOX
FOOD STYLING
JOSHUA HAKE 833 REVIEWS
hands-on 15 min
PROP STYLING
SUE MITCHELL total 35 min
serves 6

Its getting colder and darker, which usually

submitted by:
means more comfort (and higher-calorie) nerdycheesecake
HEALTHY PICK
cooking. And then theres the upcoming Mother
of All Meals. But these healthy recipes will
bring some harmony to your monthand theyre
roasted garlic-
easy and time-saving, too! lemon broccoli
armagazine.com/
roasted-garlic-lemon-broccoli

2 (1-pound) heads broccoli,

separated into florets
(about 10 cups)
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon sea salt
teaspoon black pepper
2 tablespoons fresh lemon juice
1 lemon, cut into wedges,
for garnish

1. Preheat oven to 400F.

2. Toss broccoli with garlic, oil, salt, and
pepper in a large bowl, then spread
evenly in a 10x15-inch baking pan.
3. Bake until broccoli is tender enough
to pierce stems with a fork, about
20 minutes. Transfer to a serving
platter and drizzle with lemon juice.
Garnish with lemon wedges.

PER 1-CUP SERVING: 75 CAL; 2.8g FAT

(0.4g SAT); 4.4g PRO; 10.9g CARB; 4g FIBER;
310mg SODIUM; 2.7g SUGARS
90 november 2017
 BRAND-NEW
RECIPE! GO
asian steak and vegetable stir-fry
ONLINE TO RATE armagazine.com/asian-steak-
AND REVIEW. and-vegetable-stir-fry
hands-on 30 min
total 30 min 1 pound boneless beef top
serves 4
sirloin steak, 1 inch thick
1 cup broccoli florets
submitted by: 1 cup sugar snap peas
coweed 1 red bell pepper, cut into strips
HEALTHY & QUICK 2 carrots, cut into strips
3 tablespoons water
2 teaspoons grated fresh ginger
1 clove garlic, minced
cup reduced-sodium
teriyaki sauce
teaspoon crushed red
pepper, or to taste
2 cups hot cooked rice
2 tablespoons coarsely
chopped unsalted dry-
roasted peanuts (optional)
1. Cut beef into -inch strips.
2. Add vegetables and water to a large
nonstick skillet. [From our kitchen: Be
sure to use a nonstick skillet because
theres no oil in this recipe.] Bring to
a boil, covered, then reduce heat to
medium-high. Cook until vegetables are
crisp-tender, about 4 minutes. Transfer
to a colander to drain.
3. Wipe skillet with a paper towel, then
return to medium-high heat until hot.
Add half each of beef, ginger, and garlic;
stir-fry until desired doneness, 1 to
2 minutes. Transfer to a bowl and repeat
with remaining beef, ginger, and garlic.
4. Return all beef and vegetables to
skillet, stir in teriyaki and crushed red
pepper, and cook until heated through,
about 1 minute. Serve over hot cooked
rice and sprinkle with peanuts (if using).

PER 1-CUP SERVING: 354 CAL; 9g FAT

(2.5g SAT); 31g PRO; 37g CARB; 3g FIBER;
735mg SODIUM; 9.2g SUGARS

I used good lean

stew meat instead
of cutting up my
own steak. I also
served it on top of
jasmine rice.
Best stir-fry
Ive ever had :)
CHARLI GIRL

I baked it
covered with foil
for 10 minutes,
then removed the
foil and baked
it 20 minutes
more, tossing
the broccoli
occasionally.
I finished it off
with the squeeze
of fresh lemon
(we used extra).
LINDSAY I used frozen
VERESCHAGIN TRIPP stir-fry veggies
and it was
still great!
STEPHANIELEIGH
 pumpkin smoothie
armagazine.com/pumpkin-smoothie

1 (15-ounce) can pumpkin

pure
Double the onion, 2 cups milk
use fresh garlic cup packed brown sugar
and tomatoes, 2 teaspoons cinnamon or
plus add spinach pumpkin pie spice
and mushrooms.
Freeze pumpkin in a zip-top plastic
Awesome!
bag at least 2 hours. Blend together
GRAINFREEGIRL96
pumpkin and remaining ingredients
in a blender until smooth.

PER 1-CUP SERVING: 166 CAL; 5.3g FAT

(3g SAT); 6g PRO; 25.7g CARB; 3.7g FIBER;
74mg SODIUM; 20g SUGARS

76 REVIEWS
hands-on 10 min
total 2 hr, 10 min
serves 4

submitted by:
trinka g
HEALTHY PICK

EDITORS TIP
2,823 REVIEWS a crushing win
hands-on 30 min Crush your Really good and
total 50 min
dried spices relatively quick.
serves 6 I cut the chicken
before adding
them to the into chunks,
recipe. Itll added a couple
submitted by: bring out more of spoonfuls
moonandback
of their flavor. of brown sugar,
HEALTHY PICK and served
it over rice.
braised balsamic chicken DWIEBERG

armagazine.com/braised-balsamic-chicken

6 (8-ounce) skinless, boneless
chicken breasts
1 teaspoon garlic salt
teaspoon black pepper
2 tablespoons olive oil
1 onion, thinly sliced (1 cup)
1 (14.5-ounce) can diced
tomatoes (with juices)
cup balsamic vinegar
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
teaspoon dried thyme
Fresh thyme leaves, for garnish
1. Sprinkle both sides of chicken breasts
with garlic salt and pepper.
2. Heat oil in a large skillet over medium
heat. Add onion and cook, stirring, until
browned, about 3 minutes. Transfer to
a bowl. Add chicken to skillet and cook
until browned, about 4 minutes per side.
3. Top chicken with onion, tomatoes, I used vanilla
and balsamic vinegar, then sprinkle with almond milk, a
basil, oregano, rosemary, and thyme. frozen banana,
Bring to a boil, then reduce heat to and pumpkin pie
medium-low and simmer, covered, until spice. So good!
chicken is no longer pink and an instant- GLUTENFREE
read thermometer inserted into thickest MOMMY OF 3
parts registers 165F. Serve garnished
with thyme leaves.
PER SERVING (1 BREAST AND 3 TABLESPOONS
SAUCE): 222 CAL; 7.4g FAT (1.2g SAT);
26.5g PRO; 9.9g CARB; 1.3g FIBER; 360mg
SODIUM; 6.4g SUGARS
 BRAND-NEW
RECIPE! GO
power salad bowls
ONLINE TO RATE armagazine.com/power-salad-bowls
AND REVIEW.
hands-on 25 min 1 cup finely chopped kale
total 25 min cup cooked quinoa
serves 2 cup canned chickpeas, rinsed
and drained
submitted by: red bell pepper, cut into strips
alli shircliff cup grated carrot
HEALTHY & QUICK 2 hard-boiled eggs, chopped
1 lemon, juiced (3 tablespoons)
2 tablespoons chopped fresh
parsley
2 tablespoons olive oil
2 teaspoons Dijon mustard
1 teaspoon pure maple syrup
teaspoon salt
teaspoon black pepper

Divide kale, quinoa, chickpeas,

red bell pepper, carrot, and eggs
among 2 bowls. Whisk together
remaining ingredients in a small bowl
until well blended, then pour over
salads. (Salads without dressing
I freeze the pure can be assembled 1 day ahead and
in ice cube trays, chilled, covered.)
then store the
frozen cubes in PER SERVING (1 CUPS SALAD, 1 EGG, AND
freezer bags. That 3 TABLESPOONS DRESSING): 355 CAL;
makes it really 20.7g FAT (3.7g SAT); 13.3g PRO; 31g CARB;
easy for just one 6.8g FIBER; 549mg SODIUM; 8.5g SUGARS
or two servings.
When I want a
smoothie, I just
toss in a few cubes
and blend them
with the rest of
the ingredients.
GINNY BLESENER

I made it with
stevia and protein
powder. I also
added pecans.
And I may or
may not have
put a few white
chocolate chips
on top :)
LITTLEBABYTURTLE

november 2017 93
 Quite delicious!
The crust is more
like a batter, so I
used a wet rubber
spatula to spread
it into the pan.
BUCKWHEAT QUEEN

FROM OUR KITCHEN

Veggiecravings original recipe

called for canned pears, but
we used fresh pears because they
are in season now. We also added
a little lemon juice, cardamom, and
honey to play up their flavor. To
add extra oomph while still keeping
this dairy-free, serve with a dollop
of coconut whipped topping.

96 november 2017
 1 REVIEW
hands-on 25 min
total 2 hr
serves 12

submitted by:
veggiecravings
HEALTHY PICK

Gluten-Free,
Dairy-Free
Pear-Almond Tart
armagazine.com/gf-df-pear-tart

3 pears (1 yellow, 1 red, 1 green),

cored and sliced inch thick
2 tablespoons fresh lemon juice
1 teaspoon sugar
teaspoon ground cardamom
1 cups almond meal
cup gluten-free oat flour
teaspoon gluten-free baking
powder (such as Clabber Girl) I recommend
1 egg, beaten adding chopped
cup maple syrup 127 REVIEWS walnuts and some
2 tablespoons coconut hands-on 20 min vanilla extract to
oil, melted total 2 hr, 15 min the batter. The
1 teaspoon vanilla extract serves 14
nuts complement
teaspoon sea salt
teaspoon almond extract
the cake so nicely.
1 tablespoon honey
I dusted mine with
submitted by: powdered sugar.
laura owen Really good!
1. Preheat oven to 350F.
Generously grease bottom of an THERESA123
8x11-inch rectangular or 9-inch Cranberry Swirl Coffee Cake
square tart pan with a removable armagazine.com/cranberry-swirl-coffee-cake
bottom. Put pear slices in a bowl.
This cake is moist and delicious without a time, then beat in almond extract.
Add lemon juice, sugar, and
adornment. But we made it in a 10-cup Whisk together flour, baking powder,
cardamom; toss gently to coat.
spiral Bundt pan, added a simple icing, baking soda, and salt in another bowl;
2. Whisk together almond meal, oat
and served it with some extra cranberry beat into butter mixture alternately
flour, and baking powder in a bowl.
pure to make it feel a little more festive. with sour cream.
Whisk together egg, maple syrup,
3. Spoon one-third of batter (1 cups)
coconut oil, vanilla, salt, and almond
For Cake into prepared pan. Spoon one-third of
extract in another bowl. Stir into
cup butter, softened cranberry sauce (scant cup) on top,
almond meal mixture. (Dough will
1 cup white sugar then swirl into batter with a butter knife
be thick and sticky.)
2 eggs or thin metal spatula; repeat once. Top
3. Spread dough into prepared
1 teaspoon almond extract with remaining one-third of batter.
pan. Arrange pears in overlapping
2 cups flour Reserve remaining cranberry sauce.
diagonal rows atop dough. For an
1 teaspoon baking powder 4. Bake cake until a toothpick
ombr effect, start with red pears
1 teaspoon baking soda inserted near center comes out clean,
in the top left, then move to yellow
teaspoon salt about 45 minutes. Let cool in pan on
pears in the middle, then to green
1 cup sour cream wire rack 10 minutes. Remove from
pears in the lower right corner.
1 (14-ounce) can whole-berry pan and let cool 1 hour.
4. Bake until golden brown, about
cranberry sauce, stirred Make Icing:
35 minutes. Cool completely
For Icing 5. Stir together powdered sugar, vanilla,
(about 1 hour) in pan on a wire rack.
1 cup powdered sugar and enough milk to make drizzling
Remove pan sides. Drizzle tart with
teaspoon vanilla extract consistency. Drizzle over cooled cake.
honey, then slice and serve.
4 teaspoons milk Pure reserved cranberry sauce in a
blender or small food processor; serve
PER SERVING: 153 CAL; 8.7g FAT (2.5g SAT);
Make Cake: with cake slices.
3.6g PRO; 17g CARB; 2.8g FIBER;
60mg SODIUM; 10.3g SUGARS 1. Preheat oven to 350F. Grease and
flour one 10-inch Bundt pan. PER SERVING: 297 CAL; 10.1g FAT
2. Cream together butter and sugar (5.8g SAT); 3.2g PRO; 47.6g CARB;
with an electric mixer in a large bowl 0.5g FIBER; 280mg SODIUM; 32g SUGARS
until light and fluffy. Beat in eggs 1 at
 I used white For a coconut-
chocolate chips rum variation,
in the cheesecake I added 2 to
part. Next time, 3 tablespoons
Ill add a touch rum to the filling
of vanilla, too. But and substituted
otherwise, these shredded coconut
were perfect! for cup of
LECE the sugar. The
original recipe is
great, too!
JONKY

389 REVIEWS
hands-on 25 min
total 3 hr, 50 min
makes 16

submitted by:
bakergirl

Chunky Cheesecake Brownies

armagazine.com/chunky-cheesecake-brownies

1 (8-ounce) package cream combined. Stir in remaining cup

cheese, softened
cup sugar
3 eggs
2 cups semisweet chocolate chips
cup butter
cup flour
teaspoon baking powder
teaspoon salt
1. Preheat oven to 350F. Grease
an 8-inch square baking pan. [From our
kitchen: We switched from the 9-inch
pan in the original recipe to an 8-inch
pan to make these a little thicker.]
2. Beat together cream cheese, cup
sugar, and 1 egg with an electric mixer
in a bowl until smooth. Stir in 1 cup
chocolate chips.
3. Bring 4 cups water to boil in a 2-quart
saucepan. Turn off heat. In a heatproof
mixing bowl set over the water, stir
together butter and remaining cup
chocolate chips until melted and fully
98 november 2017
sugar and 2 eggs, followed by the flour,
baking powder, and salt.
4. Pour half of chocolate batter into
prepared pan; spread into an even layer.
Spoon and gently spread cream cheese
mixture over chocolate batter. Drop
spoonfuls of remaining chocolate batter
over cream cheese (this doesnt need
to completely cover cream cheese).
With a butter knife, swirl top chocolate
layer into cream cheese to make a FROM OUR KITCHEN
marble pattern.
5. Bake until top is crinkled and edges
are brown and pull away from sides of
If using a prepared crust
pan, about 25 minutes. Let cool 1 hour in a foil pan, choose a
in pan on a wire rack, then chill 2 hours.
(Brownies can be made up to 3 days deep-dish one to ensure
ahead and chilled, covered, or up to
1 month ahead and frozen.)
the sides are high enough
for this pie. Feel like making
PER BROWNIE: 248 CAL; 15.2g FAT
(8.8g SAT); 3.5g PRO; 28.2g CARB; your own crust? Turn
1.4g FIBER; 135mg SODIUM; 21.8g SUGARS
to page 86 for a recipe
and crust-shaping tips.
 Buttermilk Pie
248 REVIEWS with Spiced
hands-on 15 min
total 4 hr, 5 min Pomegranate Syrup
serves 8 armagazine.com/buttermilk-pie

1 (9-inch) unbaked pie crust

3 eggs
submitted by: 1 cups sugar
tracy mulder
cup butter, softened
3 tablespoons flour
1 cup buttermilk
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
teaspoon freshly grated nutmeg
Spiced Pomegranate Syrup
(recipe below)
Fresh pomegranate seeds (optional)

1. Position a rack in center of oven; preheat

to 350F. Fit pie crust into a 9-inch pie plate;
flute edges high to help hold in the filling.
Set on a rimmed baking sheet lined with foil.
2. Beat eggs with an electric mixer in a large
bowl until frothy. Add sugar, butter, and
flour; beat until smooth. Stir in buttermilk,
lemon juice, vanilla, and nutmeg. [From
our kitchen: The filling may have a slightly
curdled look here. Dont worry. Thats normal
for this type of pie.] Pour into pie shell.
3. Bake until entire top is light golden
brown and only a small spot in the center
jiggles when pie is bumped, about
50 minutes. Let cool in pan on a wire rack
1 hour. Cover and chill 2 to 24 hours.
4. Drizzle artfully with Spiced Pomegranate
Syrup, sprinkle with pomegranate seeds (if
using), and serve with any remaining syrup.

PER SERVING: 501 CAL; 23.1g FAT (11g SAT); 5.4g PRO;
66g CARB; 0.8g FIBER; 318mg SODIUM; 51g SUGARS

Spiced Pomegranate Syrup

5 REVIEWS armagazine.com/spiced-pomegranate-syrup
hands-on 35 min
total 50 min cup pomegranate juice
serves 8 cup Shiraz or other dry red wine
(makes cup) 2 tablespoons fresh lemon juice
1 teaspoons cinnamon
teaspoon nutmeg
submitted by:
spoonsister teaspoon cloves
teaspoon ginger
HIDDEN GEM
cup packed brown sugar
1 tablespoon butter

1. Whisk together pomegranate juice, wine,

and lemon juice in a bowl. Whisk in cinnamon,
nutmeg, cloves, and ginger. Crumble in cup
brown sugar; whisk until sugar dissolves.
2. Melt butter in a large skillet over medium
heat and swirl to coat pan. Immediately pour
in juice mixture and increase heat to high.
Bring to a boil, whisking to prevent scorching.
Reduce heat to medium; while stirring, add
remaining cup brown sugar. Cook, stirring
frequently, until mixture thickens enough
to coat the back of a spoon, 25 to 30 minutes.
Remove from heat. Let cool 15 minutes.

PER 4-TEASPOON SERVING: 80 CAL; 1.6g FAT

(1g SAT); 0.1g PRO; 13.2g CARB; 0.3g FIBER;
16.2mg SODIUM; 11.8g SUGARS
 WHEAT BERRY
WALDORF SALAD
p.106

Turkey typically steals the show. But this Thanksgiving, were celebrating the side dishes.
Not merely backup singers for the big bird, sides add
flavor, color, and diversity to a holiday table. And theyre
fun to shake up from year to year. While monkeying with
the turkey and gravy can get you in trouble with Grandpa,
side dishes almost always invite tweaking. Theyre also the
secret to setting a super-inclusive table: The recipes here all
just happen to be meatless. Many are naturally gluten-free,
too, making them ideal for guests with special diets. If you
still need help choosing a turkey recipe, you can find some
of our faves on page 78. But seriously: If you and your peeps
make all these sides, you might even forget about the bird.

SPICED QUINCE AND

CRANBERRY CHUTNEY
p.106

Delicious!
This is a great way
to use quinces
they retain
some texture.
CAZUELA

FALL-INFUSED
MASHED POTATOES
100 november 2017 p.106
 This is so yummy
and healthy.
Thank you for
reminding me
how much I love
wheat berries! I used my
THATCHER HARDING TwistN Sprout
corer, so getting
a bowl of Brussels
sprout leaves
was effortless.
Very nice salad
with just the
right amount
of sweetness.
LUTZFLCAT
BY NICHOLE AKSAMIT | PHOTOS ANDY LYONS
FOOD STYLING JOSHUA HAKE | PROP STYLING SUE MITCHELL

No need to
change a thing.
Its creamy,
tasty goodness!
BUCKWHEAT QUEEN

MAPLE-DIJON
BRUSSELS LEAF SALAD
p.106
 VEGGIE ROSE TART
p.106

CIDER-MAPLE
ROASTED ROOTS
p.107

I added lemon
zest to the
cheese filling.
Im very pleased
with this recipe!
JILL COMPTON

102 november 2017

 I used chopped
cauliflower
rice from the store,
which made this
so much easier!
M CYBULSKI

CAULIFLOWER COUSCOUS
p.107

OMG, these
rolls are I subbed
so delicious softened butter
and airy! for the shortening
GINMARIE and brushed
the tops with
melted butter
before baking.
They turned
out perfect.
ALTAROSE

SOUTHERN BUTTER ROLLS

p.107
 GREEN BEANS WITH
CARAMELIZED ONIONS
p.108

CREAMY BUTTERNUT
SQUASH CASSEROLE
p.108

My daughter, who
normally doesnt
eat mushrooms,
cleaned her plate!
COACHJEN

I cut the squash

in half and
microwaved it
five minutes to
make it easier
to peel and cut.
After that, this
recipe was a
breeze. Everyone
loved it.
MISSY GALLUP POTTER

FARRO WITH WILD

MUSHROOMS
p.108

104 november 2017

 Even without
the dill, this gets
rave reviews.
RECIPERENEGADE
I absolutely
love this recipe,
especially for
parties. I use two
or three sliced
fresh onions in
place of the
pearl onions.
TWKITCHEN

I didnt tell
anyone this
was gluten-free
until theyd all
commented on
how good it was.
Perfection!
SPOTTEDPINERANCH

GLUTEN-FREE
BOMB-DIGGITY
STUFFING
p.108
RECIPES FROM
THE SIDES HAVE IT
WHEAT BERRY WALDORF SALAD
armagazine.com/wheat-berry-waldorf-salad
17 REVIEWS
HANDS-ON 25 min TOTAL 1 hr, 50 min SERVES 12
SUBMITTED BY cindyspaulding
2 cups wheat berries
6 cups water
3 cups diced apples
1 cup raisins
1 cup chopped walnuts
1 cup chopped fresh parsley
cup pomegranate seeds
cup apple juice
2 tablespoons apple cider vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
teaspoon salt
teaspoon black pepper
teaspoon nutmeg
teaspoon cinnamon
1. Soak wheat berries in a bowl with water to
cover for 5 minutes. Drain, then bring to a boil
with 6 cups water in a large saucepan. Cover
and simmer over low heat until tender, 60 to
80 minutes, adding more water if needed.
Drain; cool in a large bowl 25 minutes.
2. Stir in remaining ingredients. Serve at room
temperature or cold. (Salad can be made up
to 1 day ahead and chilled, covered.)
PER -CUP SERVING: 249 CAL; 9.2g FAT (1g SAT);
6.2g PRO; 39g CARB; 6.3g FIBER; 105mg SODIUM;
12g SUGARS
SPICED QUINCE AND
CRANBERRY CHUTNEY armagazine
.com/spiced-quince-cranberry-chutney
4 REVIEWS
HANDS-ON 15 min TOTAL 2 hr MAKES 5 cups
SUBMITTED BY waterlily
2 cups sugar
2 cups water
1 teaspoon cinnamon
teaspoon salt
teaspoon ground allspice
teaspoon ground cloves
1 pound quinces, peeled, cored, and
diced (about 2 medium, 2 cups)
[From our kitchen: Fresh quinces,
sometimes labeled membrillo, often
are sold at Latin markets. If you cant find
them, you can substitute firm pears here.]
2 teaspoons orange zest
cup fresh orange juice
1 (12-ounce) bag fresh or
frozen cranberries
2 tablespoons white wine vinegar
106 november 2017
1. Stir together sugar, water, cinnamon, salt, MAPLE-DIJON BRUSSELS
allspice, and cloves in a large saucepan. Bring
to a boil over high heat, stirring until sugar
LEAF SALAD armagazine.com/
maple-dijon-brussels-leaf-salad
dissolves. Add quinces, reduce heat to low,
and simmer until tender, about 10 minutes.
2. Stir in zest, juice, cranberries, and vinegar; 2 REVIEWS
bring to a boil over high heat. Reduce heat HANDS-ON 30 min TOTAL 30 min SERVES 12
to medium-low; cook until cranberries SUBMITTED BY nicholio
burst and mixture thickens slightly, about
30 minutes. (Mixture thickens more as it
2 pounds Brussels sprouts, trimmed
cools.) Transfer to a serving dish and chill,
cup pure maple syrup
covered, 1 hour to 3 days before serving.
2 tablespoons apple cider vinegar
2 tablespoons extra-virgin olive oil
PER 2-TABLESPOON SERVING: 43 CAL; 0g FAT; 0.1g PRO;
4 teaspoons Dijon mustard
11g CARB; 0.4g FIBER; 26mg SODIUM; 9.3g SUGARS
1 cup sweetened dried cranberries
1 cup cinnamon-roasted almonds
1. Core Brussels sprouts with a paring knife,
FALL-INFUSED MASHED POTATOES reserving cores for another use if desired.
armagazine.com/fall-infused-mashed-potatoes
Peel layers apart, separating each sprout into
individual leaves; put in a large serving bowl.
2 REVIEWS 2. In a small jar with a screw-top lid, shake
together maple syrup, vinegar, oil, and
HANDS-ON 25 min TOTAL 1 hr SERVES 8
SUBMITTED BY lenorerockchild mustard until well combined. Drizzle over
leaves; add cranberries and toss to coat.
(Salad can be made to this point up to
1 acorn squash, halved and seeded
4 days ahead and chilled, covered.) Add
5 potatoes, peeled and diced [From
almonds and toss again just before serving.
our kitchen: We used russet potatoes.]
2 tablespoons butter
PER 1-CUP SERVING: 166 CAL; 8.6g FAT (0.8g SAT);
1 teaspoon Dijon mustard
4.8g PRO; 21.4g CARB; 4.6g FIBER; 40mg SODIUM;
teaspoon salt
13.3g SUGARS
teaspoon dried dill or 1 teaspoon
minced fresh dill
teaspoon black pepper
cup milk, or as needed
VEGGIE ROSE TART
armagazine.com/veggie-rose-tart
1. Preheat oven to 350F. Put squash halves,
cut sides down, in a glass baking dish; add
water to a -inch depth. Bake until tender, 6 REVIEWS
about 50 minutes. HANDS-ON 1 hr TOTAL 2 hr SERVES 8
2. Meanwhile, put potatoes in a saucepan SUBMITTED BY magda
with enough water to cover; bring to a boil.
Reduce heat and simmer, covered, until
1 sheet frozen puff pastry, thawed
tender, about 20 minutes. Drain.
6 carrots, assorted colors
3. Lightly mash hot potatoes in a large
2 zucchini
bowl. Scoop warm flesh from squash into
1 egg, lightly beaten
same bowl. Add butter, mustard, salt, dill,
1 (15-ounce) container ricotta
and pepper; stir until butter melts. Add
cheese (1 cups)
milk as needed, a little at a time, mashing
cup cubed fresh mozzarella cheese
to desired consistency. (This can be made
cup grated parmesan cheese
up to 1 day ahead and chilled, covered.
1 teaspoon fresh thyme leaves,
Reheat over low heat.)
plus more for garnish
1 pinch nutmeg
PER SCANT 1-CUP SERVING: 126 CAL; 3.5g FAT
teaspoon salt
(2.1g SAT); 2.3g PRO; 22.4g CARB; 2.2g FIBER;
1 tablespoon olive oil
261mg SODIUM; 1.5g SUGARS
FROM OUR KITCHEN
This showstopping Veggie Rose Tart is easier to make than it
looks. Just roll up thin slices of gently cooked rainbow carrots
and zucchini, then anchor your veggie roses in the cheesy filling.
1. Preheat oven to 350F. Press puff pastry
gently into bottom and sides of a 9-inch
round tart pan; trim off excess. Line pastry
with parchment paper, then fill with ceramic
pie weights or dried beans. Bake until lightly
golden, about 20 minutes.
2. Meanwhile, slice carrots and zucchini
lengthwise into very thin (approximately
-inch) strips using a mandoline or
vegetable peeler. [From our kitchen: A
peeler works on carrots, but not so much on
zucchini. We used an Oxo mandoline set on
the second setting, which yielded a thickness
of just under inch.] Spread strips on a
microwave-safe plate and microwave until
just soft enough to roll easily, 1 to 2 minutes.
3. Remove pastry from oven, carefully
remove parchment and weights, and increase
oven temperature to 400F. Mix together
egg, ricotta, mozzarella, parmesan, thyme,
nutmeg, and teaspoon salt in a bowl.
Spoon onto crust and smooth out top.
4. Starting with a short end, roll 1 vegetable
strip tightly to form a rosebud shape. Roll
another strip of the same vegetable around
the bud to make a full rose shape. Nestle
immediately in filling. Repeat with remaining
strips, arranging roses in a decorative pattern
over filling. [From our kitchen: Youll likely
have some leftover veggie stripsperfect
for tomorrows omelet or a turkey-vegetable
soup.] Brush veggie roses and crust edges
with olive oil, then sprinkle with remaining
teaspoon salt.
5. Bake until pastry is golden brown and
veggie roses are tender, about 40 minutes.
[From our kitchen: The top of the tart may
look a bit watery when it first comes out of
the oven, but dont worry: That moisture
reabsorbs quickly as it stands.] Cool in pan
on a wire rack 15 minutes. Garnish with
additional thyme.
PER SERVING: 184 CAL; 11.5g FAT (5.3g SAT); 10.4g PRO;
9.7g CARB; 1.3g FIBER; 314mg SODIUM; 2.7g SUGARS
CIDER-MAPLE ROASTED ROOTS
armagazine.com/cider-maple-roasted-roots
BRAND-NEW RECIPE! GO ONLINE TO RATE & REVIEW.
HANDS-ON 25 min TOTAL 1 hr SERVES 8
SUBMITTED BY lkb
1 pounds slender carrots with tops
1 pounds slender parsnips
cup apple cider
2 tablespoons apple cider vinegar
2 tablespoons pure maple syrup
2 tablespoons olive oil
2 teaspoons chopped fresh thyme,
plus more for garnish
1 teaspoon cracked black pepper
teaspoon salt
teaspoon cayenne pepper
1. Arrange racks in top and bottom thirds
of oven, then preheat to 400F. Line 2 large
rimmed baking pans with foil. Peel and
trim carrots and parsnips; slice each in half
lengthwiseor quarter lengthwise if larger
than 1 inches in diameter.
2. Whisk together remaining ingredients in
a very large bowl. Add carrots and parsnips
and toss to coat. (This can be made to this
point up to 1 day ahead and chilled, covered.)
3. Divide vegetables and liquid evenly among
prepared pans, spreading in a single layer.
Roast, stirring twice and rotating pans
between top and bottom racks once, until
vegetables are tender and browned and
liquid has evaporated, about 35 minutes.
Garnish with additional fresh thyme.
PER SERVING: 161 CAL; 4.1g FAT (0.5g SAT); 2g PRO;
31g CARB; 6.7g FIBER; 211mg SODIUM; 15.1g SUGARS
SOUTHERN BUTTER ROLLS
armagazine.com/southern-butter-rolls
97 REVIEWS
HANDS-ON 30 min TOTAL 2 hr, 15 min MAKES 2 dozen
SUBMITTED BY maria magee
4 cups flour
cup sugar
1 tablespoons (or two 0.25-ounce
packages) active dry yeast
2 teaspoons salt
1 cups water
cup shortening
1 tablespoon vegetable oil
1. Mix together flour, sugar, yeast, and
salt in a large bowl. Heat water and
shortening in a small saucepan over very
low heat until shortening softens and water
is warm (120F to 130F). Stir into flour
mixture until a soft dough forms. Turn
out onto a lightly floured surface; knead
8 minutes or until soft and smooth. Transfer
to a bowl, brush top with oil, cover, and let
rise 1 hour or until doubled in size.
2. Form 24 rolls; set on a greased baking
sheet. Cover and let rise 30 minutes or until
doubled in size.
3. Preheat oven to 400F. Bake rolls until
golden brown, 12 to 14 minutes. (Cooled
rolls can be stored in zip-top plastic bags
up to 1 day ahead, or frozen up to 3 months
ahead and thawed at room temperature.
To reheat, wrap in foil and bake in a 350F
oven 5 to 10 minutes.)
PER ROLL: 120 CAL; 3g FAT (0.6g SAT); 2.8g PRO;
20.3g CARB; 0.8g FIBER; 243mg SODIUM; 2.2g
SUGARS
CAULIFLOWER COUSCOUS
armagazine.com/cauliflower-couscous
23 REVIEWS
HANDS-ON 20 min TOTAL 1 hr, 20 min SERVES 8
SUBMITTED BY lovelygrl222
2 heads cauliflower,
cut into florets (6 cups)
1 small yellow onion, diced ( cup)
5 cloves garlic, minced
cup olive oil
cup chopped fresh parsley
18 Kalamata olives, pitted and
chopped
Zest of 1 lemon
teaspoon salt, or to taste
cup crumbled feta cheese (optional)
1. Preheat oven to 400F. Line 2 large
rimmed baking sheets with foil. Coarsely
chop cauliflower into -inch pieces and
transfer to a large bowl. Stir in onion and
garlic. Drizzle with olive oil and toss to coat.
Divide evenly between prepared pans.
2. Roast, stirring every 20 minutes, until
tender and well browned, about 1 hour.
(You can roast the veggies up to 1 day
ahead and chill, covered, right on the
prepared pans. Just reheat them in the
oven before proceeding.)
3. Transfer to a serving bowl. Stir in parsley,
olives, zest, and salt. If using, sprinkle with
feta. Or, to keep this vegan-friendly, just pass
with a side dish of feta for the omnivores.
PER -CUP SERVING: 141 CAL; 12.4g FAT (2.3g SAT);
2.7g PRO; 5.9g CARB; 1.9g FIBER; 335mg SODIUM;
2.2g SUGARS
FROM OUR KITCHEN
We increased the amount
of cauliflower and cut it by
hand (because it shrinks
a lot during cooking),
upped the olives and garlic
(because: yum!), and
substituted olive oil for
butter (so that our vegan
friends could enjoy this tasty
dish, too). We also switched
from skillet to oven to make
it more roasty and toasty.
RECIPES FROM
THE SIDES HAVE IT
CREAMY BUTTERNUT SQUASH
CASSEROLE armagazine.com/
creamy-butternut-squash-casserole
46 REVIEWS
HANDS-ON 40 min TOTAL 1 hr SERVES 12
SUBMITTED BY laka kuharica - easy cook
2 tablespoons olive oil
1 onion, chopped (1 cup)
1 (2-pound) butternut squash, peeled
and cubed (6 cups)
6 cloves garlic, minced
teaspoon salt
1 tablespoon water, or as needed
3 eggs, lightly beaten
1 cup grated parmesan cheese
1 cup whipping cream
cup sour cream
cup chopped fresh basil
teaspoon black pepper
1 cup shredded mozzarella cheese
1. Preheat oven to 425F. Grease a 9x13-inch
baking dish.
2. Heat oil in a very large skillet over medium
heat; add onion and cook until softened,
about 5 minutes. Add squash, garlic, and salt;
cook, stirring occasionally and adding water
as needed to prevent sticking, until squash is
slightly tender, about 20 minutes. Transfer to
prepared dish. Stir together eggs, parmesan,
whipping cream, sour cream, basil, and
pepper in a bowl. Pour over squash mixture.
3. Bake 15 minutes. Top with mozzarella
cheese. Bake until cheese is melted, squash
is tender, casserole is set, and edges begin to
brown, about 5 minutes more.
PER -CUP SERVING: 221 CAL; 16.4g FAT (8.5g SAT); 7.6g
PRO; 12g CARB; 1.7g FIBER; 258mg SODIUM; 3.3g SUGARS
GREEN BEANS WITH
CARAMELIZED ONIONS armagazine
.com/green-beans-with-caramelized-onions
24 REVIEWS
HANDS-ON 20 min TOTAL 40 min SERVES 8
SUBMITTED BY danibanani
6 quarts water
1 pound fresh pearl onions
1 pound trimmed fresh green beans
1 tablespoon olive oil
1 tablespoon butter
1 teaspoon chopped fresh dill
teaspoon salt
teaspoon black pepper
Lemon wedges
1. Bring water to a boil in a large pot over
high heat. Add onions; boil 1 minute. Transfer
108 november 2017
with a slotted spoon to an ice-water
bath. Return water to a boil. Add beans;
boil 8 minutes. Drain.
2. Drain onions, trim stem ends, and pinch
to remove skins. Halve any large onions.
Pat onions and beans dry.
3. Heat oil and butter in a very large skillet
over medium-high heat. Add onions and
cook, stirring occasionally (the less stirring,
the more browning), until tender and golden
brown, about 5 minutes. Add beans and
cook, stirring, until heated through, about
3 minutes. Stir in dill, salt, and pepper. Serve
with lemon wedges.
PER -CUP SERVING: 68 CAL; 3.3g FAT (1.2g SAT);
1.5g PRO; 9.8g CARB; 2.8g FIBER; 169mg SODIUM;
4.6g SUGARS
FARRO WITH WILD MUSHROOMS
armagazine.com/farro-with-wild-mushrooms
8 REVIEWS
HANDS-ON 15 min TOTAL 1 hr, 20 min SERVES 8
SUBMITTED BY chef john
ounce dried porcini mushrooms
2 tablespoons olive oil
6 ounces cremini mushrooms,
chopped (2 cups)
onion, finely diced ( cup)
teaspoon salt
2 cloves garlic, minced
1 cup pearled farro, rinsed (5 ounces)
3 cups low-sodium vegetable
or chicken broth
2 tablespoons chopped fresh
flat-leaf parsley
2 tablespoons crme frache
or sour cream
teaspoon black pepper
2 tablespoons freshly grated
Parmigiano-Reggiano
or other hard, aged cheese
1. Soak porcini mushrooms in very hot water
in a covered bowl until rehydrated, about
20 minutes. Drain and chop.
2. Heat oil in a saucepan over medium-high
heat. Add cremini mushrooms, onion, and
salt; saut until cremini are golden, onion
softens, and moisture cooks off, 5 to
10 minutes. Add porcini and garlic, reduce
heat to medium, and cook, stirring, until hot
and fragrant, 2 to 4 minutes.
3. Add farro; stir to coat with oil. Stir in 1 cup
broth and bring to a boil over high heat.
Reduce heat to medium-low and simmer,
covered and stirring once, until liquid is
absorbed, about 10 minutes. Stir in remaining
broth and bring to a boil over high heat.
Reduce heat to medium-low and simmer,
covered and stirring occasionally, until farro
begins to become tender, about 15 minutes.
Uncover and simmer until farro reaches
desired tenderness, about 15 minutes more.
4. Reduce heat to low and stir in parsley, crme
frache, and pepper. Top with Parmigiano-
Reggiano. (This can be made up to 1 day
ahead and chilled, covered. You might need
to add a splash more broth when reheating it.)
PER GENEROUS -CUP SERVING: 147 CAL;
4.4g FAT (1g SAT); 6g PRO; 20g CARB; 2.4g FIBER;
140mg SODIUM; 1g SUGARS
GLUTEN-FREE
BOMB-DIGGITY STUFFING
armagazine.com/gf-bomb-diggity-stuffing
2 REVIEWS
HANDS-ON 35 min TOTAL 1 hr, 35 min SERVES 8
SUBMITTED BY melaniecarr23
12 slices (16 ounces) gluten-free
bread, cut in -inch cubes
cup coconut oil
2 yellow onions, chopped (2 cups)
4 stalks celery, chopped (1 cups)
1 leek, trimmed, washed,
and chopped (1 cup)
cup finely chopped fresh parsley
4 teaspoons finely chopped
fresh sage leaves
2 teaspoons finely chopped
fresh marjoram leaves
1 teaspoon finely chopped fresh
rosemary leaves
1 teaspoon finely chopped
fresh thyme leaves
2 cups vegetable broth, or as needed
teaspoon salt, or to taste
teaspoon black pepper, or to taste
1. Position racks in upper and lower thirds
of oven, then preheat oven to 400F.
2. Arrange bread cubes on 2 large rimmed
baking sheets. Bake, stirring and rotating
sheets between top and bottom racks
once, until crisp and lightly browned, about
10 minutes. Meanwhile, melt coconut oil
in a very large skillet over medium heat.
Add onions, celery, and leek; cook, stirring,
until soft, 8 to 10 minutes.
3. Transfer veggies and bread cubes to a
very large bowl. Stir in herbs. Moisten with
broth, adding about cup at a time, mixing
thoroughly. Season with salt and pepper.
Transfer to a 3-quart baking dish and cover
with foil. (Stuffing can be made to this point
up to 3 days ahead and chilled.)
4. Bake 20 minutes. Uncover and bake until
stuffing is heated through and top is light
golden brown, about 15 minutes more.
PER 1-CUP SERVING: 374 CAL; 24.3g FAT (15.3g SAT);
2.7g PRO; 37g CARB; 3.4g FIBER; 555mg SODIUM;
7.4g SUGARS
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Costa Rica
9-Days $1295
Volcanoes, Beaches, Rainforests
Includes all hotels, all meals, all activities.
)XOO\JXLGHGWRXUVWDUWWRQLVK
Caravan Tour Itinerary
Day 1. Your tour starts
in San Jos, Costa Rica.
Day 2. Explore the Pos
Volcano, and view inside
Keel-billed the active crater.
Toucan
Day 3. Visit to a wildlife
rescue center.
Day 4. Rio Frio cruise.
Enjoy a relaxing soak in
volcanic hot springs.
Birdwatching
Day 5. Hike the Hanging
Bridges, and continue on
to the Pacific Coast.
Day 6. Free time at your
beach resort & spa.
Day 7. Cruise the Tarcoles
River. Birdwatching and
crocodile spotting.
Day 8. Visit the Manuel
Antonio National Park.
San Bada Hotel;
Hike the rainforest and
Directly next to
Manuel Antonio along beach coves.
National Park Day 9. Return with great
memories!
Detailed Itinerary at Caravancom
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110 november 2017

 the marketplace
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 # last call

cran-tastic
Autumns best flavors come together in this
big-batch sangria that will keep both

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you and your kitchen feeling festive.

Allrecipes (ISSN: 2328-0263) November 2017, Volume 5, Number 1. Allrecipes is published 6 times per year, in February/March, April/May, June/July, August/September, October/November, and December/January, by Meredith Corporation, 1716 Locust Street, Des Moines, IA 50309-3023. Back-issue copies available.
10 REVIEWS

IA 50037-0508. Canada: Mailed under Publications Mail Sales Product Agreement No. 40069223. Canadian BN 12348 2887 RT. Return undeliverable Canadian addresses to Allrecipes, P.O. Box 882, STN Main, Markham, Ontario L3P9Z9. Copyright 2017 Meredith Corporation. All rights reserved. Printed in U.S.A.
hands-on 15 min
total 5 hr, 25 min
serves 8

submitted by:
cathy k
HIDDEN GEM

Cranberry Sangria
armagazine.com/cranberry-sangria

1 cups water
1 cup sugar
I could not find 4 slices lemon, plus more
apple brandy, so for garnish
I used apple liqueur 6 whole cloves
and reduced the teaspoon cinnamon
teaspoon nutmeg
sugar to cup.
teaspoon ginger
This sangria is
4 cranberry-flavored or
awesome! cranberry-blend tea bags
LINDSEY ACKER
2 bottles white wine
cup apple brandy
2 apples, cored and
cut into thin wedges
1 cup fresh cranberries

1. Stir together water, sugar,

lemon slices, cloves, cinnamon,
nutmeg, and ginger in a 2-quart
saucepan. Add tea bags and bring
to a boil over medium-high heat,
then reduce to medium-low heat.
Simmer, covered, 10 minutes.
Remove from heat and let
cool 1 hour. Strain, pressing lightly
on lemon and tea bags. Discard
I made this for lemon, tea bags, and cloves.
PHOTOS: ANDY LYONS; FOOD STYLING: JOSH HAKE; PROP STYLING: SUE MITCHELL
our annual cookie 2. Pour wine into a large pitcher, jar,
exchange. or other container. Add tea mixture
and brandy. Cover and chill at least
I doubled the
4 hours or overnight. Stir in apples
recipe and added
and cranberries, then garnish with
dried blueberries. additional lemon slices. Serve cold.
It was loved by all!
MWHITE3 PER SCANT 1-CUP SERVING: 318 CAL; 0.3g
FAT (0.1g SAT); 0.5g PRO; 62g CARB; 3.5g
FIBER; 14mg SODIUM; 52g SUGARS

112 november 2017

This year, focus your feast on something everyone around the table can enjoy
herbivores, carnivores, and even vegan and gluten-free guests.
Fill your glasses with Titos!
For recipes and more visit titosvodka.com