Recipe

Turnip and Potato Patties

Ingredients

1/2 pound turnips, peeled and cut into 1/4-inch cubes (about 1 1/3 cups)
6 oz potato, peeled and cut into 1/2-inch cubes (about 1 cup)
2 1/2 Tbsp thinly sliced scallion greens
1 egg, beaten lightly
1/4 cup all-purpose flour
Grapeseed oil, peanut oil, or canola oil (high smoke point vegetable oils)
Salt and pepper
Method

1 In a large saucepan of boiling salted water,
cook the turnip and potato cubes for 15 to 17 minutes, until they are tender,
and drain them. In a bowl,
mash them with a fork and stir in the scallions, the egg,
flour, and salt and pepper to taste.


2 Coat the bottom of a large, heavy bottomed skillet with about 1/4-inch of the oil.
Heat the pan on medium high heat until the surface of the oil begins to shimmer,
but not smoke. Spoon 1/4-cup mounds of the turnip potato batter into the pan,
flattening them into 1/2-inch thick patties with the back of a spatula.
Fry the patties until they are golden, turning them once, about 4 minutes on each side.
Transfer the patties to paper towels to drain off excess oil.

Makes six patties.

Superfast Salisbury Steak


We used a blend of two kinds of ground meats for the patties.
The turkey breast brings the total fat down while the ground round adds moistness and flavor.
Serve with roasted vegetables, such as potatoes and carrots.
Yield

6 servings (serving size: 1 patty and 2 tablespoons sauce)
Ingredients

* 3/4 pound ground turkey breast
* 3/4 pound ground round
* 1/3 cup dry breadcrumbs
* 2 large egg whites
* Cooking spray
* 3/4 cup water
* 3 tablespoons tomato paste
* 2 tablespoons Madeira wine or dry sherry
* 1 1/2 teaspoons Worcestershire sauce
* 1/4 teaspoon freshly ground black pepper
* 1 (10 1/2-ounce) can condensed French onion soup (such as Campbell's)

Preparation

Combine first 4 ingredients.
Divide meat mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.
Heat a large nonstick skillet coated with cooking spray over medium-high heat.
Add patties; cook 6 minutes or until browned, turning after 3 minutes.
Remove patties from pan; keep warm. Stir in water and remaining ingredients.
Bring to a boil; add patties. Cover, reduce heat, and simmer 10 minutes.
Uncover and cook until wine mixture is reduced to 3/4 cup (about 10 minutes).

Nutritional Information

Calories:
210 (25% from fat)
Fat:
5.9g (sat 2g,mono 1.9g,poly 0.8g)
Protein:
27.4g
Carbohydrate:
10g
Fiber:
0.9g
Cholesterol:
64mg
Iron:
2.4mg
Sodium:
621mg
Calcium:
38mg

Italian-Style Meat Loaf
Line the bottom part of the broiler pan with aluminum foil for easy cleanup.
Yield

6 servings (serving size: 2 slices)
Ingredients

* 1 1/2 pounds 92% lean ground beef
* 1 cup fat-free tomato-basil pasta sauce, divided
* 1/2 cup Italian-seasoned breadcrumbs
* 1/2 cup (2 ounces) preshredded fresh Parmesan cheese
* 1/2 cup finely chopped onion
* 1/3 cup chopped fresh flat-leaf parsley
* 1 teaspoon garlic powder
* 1/2 teaspoon dried basil
* 1/2 teaspoon dried oregano
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 2 large egg whites
* Cooking spray

Preparation

Preheat oven to 350°.

Combine beef, 1/2 cup pasta sauce, and remaining ingredients except cooking spray in a large bowl.
Shape beef mixture into an 8 x 4-inch loaf on a broiler pan coated with cooking spray.
Brush remaining 1/2 cup pasta sauce over top of meat loaf.
Bake at 350° for 1 hour and 10 minutes or until a thermometer registers 160°.
Let stand 10 minutes. Cut loaf into 12 slices.

Wine Note: Anything Italian-style seems like a candidate for Chianti,
but with a humble meat loaf like this, I like something more full-bodied.
A California syrah has enough concentration to mirror the density of the ground beef,
and it makes the meat loaf seem just a bit grander.
Try Arrowood's Grand Archer 2001 Syrah from Sonoma County, California (about $20). -Karen MacNeil
Nutritional Information

Calories:
263 (42% from fat)
Fat:
12.1g (sat 5.7g,mono 4.7g,poly 0.6g)
Protein:
27.8g
Carbohydrate:
11.9g
Fiber:
1.4g
Cholesterol:
67mg
Iron:
3.3mg
Sodium:
859mg
Calcium:
175mg

Peanut Butter-Banana Spirals

Peanut butter stars with banana, yogurt, and, for crunch, wheat germ.
Yield

6 servings (serving size: 4 pieces)
Ingredients

* 1/2 cup reduced-fat peanut butter
* 1/3 cup vanilla low-fat yogurt
* 1 tablespoon orange juice
* 2 ripe bananas, sliced
* 4 (8-inch) fat-free flour tortillas
* 2 tablespoons honey-crunch wheat germ
* 1/4 teaspoon ground cinnamon

Preparation

Combine peanut butter and yogurt, stirring until smooth.
Drizzle juice over bananas; toss gently to coat.

Spread about 3 tablespoons peanut butter mixture over each tortilla, leaving a 1/2-inch border.
Arrange about 1/3 cup banana slices in a single layer over peanut butter mixture.
Combine wheat germ and cinnamon; sprinkle evenly over banana slices.
Roll up. Slice each roll into 6 pieces.
Nutritional Information

Calories:
245 (28% from fat)
Fat:
7.7g (sat 1.5g,mono 3.8g,poly 2.4g)
Protein:
9.1g
Carbohydrate:
31.3g
Fiber:
3.9g
Cholesterol:
1mg
Iron:
0.8mg
Sodium:
275mg
Calcium:
37mg

Peach-Oat Muffins

Prep: 15 min., Bake: 20 min.
These muffins are loaded with many of the components of a well-rounded breakfast:
fiber and whole grains from oats and bran cereal, good fats from pecans and canola oil,
dairy from nonfat buttermilk, and fruit from dried peaches.


Yield

Makes 24 muffins (serving size: 1 muffin)
Ingredients

* 1/4 cup chopped pecans
* 1 3/4 cups uncooked regular oats
* 1 cup sugar
* 1/2 cup canola oil
* 2 large eggs
* 1 1/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup peach nectar
* 1 cup nonfat buttermilk
* 5 cups wheat bran cereal
* 1/3 cup chopped dried peaches

Preparation

1. Heat pecans in a small nonstick skillet over medium-low heat, stirring often,
2 to 4 minutes or until toasted.

2. Process oats in a food processor or blender, about 45 seconds or until finely ground.

3. Beat sugar and oil at medium speed with an electric mixer 1 minute.
Add eggs, 1 at a time, beating until blended after each addition. (Mixture will be light yellow.)

4. Combine ground oats, flour, baking soda, and salt in a small bowl.
Stir together peach nectar and buttermilk in a small bowl.
Add oat mixture to sugar mixture alternately with peach mixture, beginning and ending with oat mixture.
Stir until blended after each addition.
Gently stir in bran flakes, dried peaches, and toasted pecans.
Spoon batter evenly into lightly greased muffin cups, filling three-fourths full.

5. Bake at 375° for 20 minutes or until golden brown.

Note: Muffins may be frozen for up to 1 month. Heat in toaster oven or microwave at HIGH 30 seconds.
For testing purposes only, we used Post Premium Bran Flakes cereal.

Nutritional Information

Calories:
176 (0.0% from fat)
Fat:
6.6g (sat 0.6g,mono 3.6g,poly 1.8g)
Protein:
3.5g
Carbohydrate:
27.5g
Fiber:
2.5g
Cholesterol:
18mg
Iron:
3mg
Sodium:
180mg
Calcium:
21mg

Triple Chocolate-Cookie Trifle Pie

Prep: 25 min., Cool: 20 min., Chill: 8 hr.


Yield

Makes 10 to 12 servings
Ingredients

* 3 1/4 cups heavy cream, divided
* 1 1/2 (4-oz.) bittersweet chocolate baking bars, chopped
* 1 (4-oz.) white chocolate baking bar, chopped
* 1 teaspoon vanilla extract
* 1 (12.5-oz.) package assorted cookies
* 2 tablespoons mocha liqueur (optional)
* 2 (6-oz.) containers fresh raspberries
* Raspberry Glaze

Preparation

1. Microwave 1/2 cup cream at HIGH 30 seconds to 1 minute or until hot (do not boil).
Place bittersweet chocolate in a large bowl. Pour hot cream over chocolate, and stir until smooth.
Repeat procedure with 1/4 cup cream and white chocolate.
(If chocolate does not melt completely after stirring,
microwave at HIGH for 10-second intervals just until chocolate is melted and mixture is smooth.)
Stir 1/2 tsp. vanilla into each chocolate mixture until well blended. Cool 20 minutes.

2. Meanwhile, let 2 1/2 cups cream stand at room temperature 20 minutes.

3. Beat 1 1/2 cups cream at medium-high speed with an electric mixer until medium peaks form.
Gently fold one-fourth of whipped cream into cool bittersweet chocolate mixture.
Repeat procedure with remaining whipped cream.

4. Beat remaining 1 cup cream at medium-high speed until medium peaks form.
Gently fold one-fourth of whipped cream into cool white chocolate mixture.
Repeat procedure with remaining whipped cream.

5. Crush 6 to 7 cookies to equal 1/2 cup crumbs.
Sprinkle on bottom of a lightly greased 9-inch springform pan.
Spread half of bittersweet chocolate mixture over crushed cookies in pan.
Arrange cookies around sides of pan (about 19 cookies).
Spread white chocolate mixture over bittersweet chocolate mixture.

6. Crush remaining cookies, and sprinkle over white chocolate mixture in springform pan.
Drizzle with liqueur, if desired. Spread remaining bittersweet chocolate mixture over crushed cookies.
Cover and chill 8 to 24 hours.

7. Remove sides from pan.
Mound raspberries in center of trifle; brush with Raspberry Glaze. Serve immediately.

Note: For testing purposes only, we used Ghirardelli 60% Cacao Bittersweet Baking Bars,
Ghirardelli White Chocolate Baking Bar, Pepperidge Farm Distinctive Entertaining Cookie Collection,
and Godiva Mocha Liqueur.

Raspberry Glaze: Combine 3 Tbsp. seedless raspberry jam and 2 tsp.
water in a small glass bowl. Microwave at HIGH 10 to 15 seconds or until smooth.

Beef Daube Provençal


Best Beef Recipe.
This classic French braised beef, red wine, and vegetable stew is simple and delicious.
It stands above all of our other beef recipes because it offers the homey comfort
and convenience of pot roast yet is versatile and sophisticated enough for entertaining.
Garnish with chopped fresh thyme. --Recipe by Lia Huber


Yield

6 servings (serving size: about 3/4 cup stew and 1/2 cup noodles)
Ingredients

* 2 teaspoons olive oil
* 12 garlic cloves, crushed
* 1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
* 1 1/2 teaspoons salt, divided
* 1/2 teaspoon freshly ground black pepper, divided
* 1 cup red wine
* 2 cups chopped carrot
* 1 1/2 cups chopped onion
* 1/2 cup less-sodium beef broth
* 1 tablespoon tomato paste
* 1 teaspoon chopped fresh rosemary
* 1 teaspoon chopped fresh thyme
* Dash of ground cloves
* 1 (14.5-ounce) can diced tomatoes, undrained
* 1 bay leaf
* 3 cups hot cooked medium egg noodles (about 4 cups uncooked noodles)
* Chopped fresh thyme (optional)

Preparation

Preheat oven to 300°.

Heat olive oil in a small Dutch oven over low heat.

Add garlic to pan; cook for 5 minutes or until garlic is fragrant, stirring occasionally.

Remove garlic with a slotted spoon; set aside.

Increase heat to medium-high.

Add beef to pan. Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Cook 5 minutes, browning on all sides.

Remove beef from pan.

Add wine to pan, and bring to a boil, scraping pan to loosen browned bits.

Add garlic, beef, remaining 1 teaspoon salt, remaining 1/4 teaspoon pepper, carrot,
and next 8 ingredients (through bay leaf) to pan; bring to a boil.

Cover and bake at 300° for 2 1/2 hours or until beef is tender. Discard bay leaf.

Serve over noodles. Garnish with chopped fresh thyme, if desired.

Note: To make in a slow cooker, prepare through Step 2.

Place beef mixture in an electric slow cooker. Cover and cook on HIGH for 5 hours.

Wine note: This satisfying beef stew deserves a rich, earthy, and soulful wine--one with a soft,
thick texture. I love the complexity and juiciness of the Kuleto Estate Syrah 2004 from Napa Valley,
California ($45), which elevates this stew into a princely dinner. --Karen MacNeil


Nutritional Information

Calories:
367 (31% from fat)
Fat:
12.8g (sat 4.3g,mono 5.8g,poly 0.9g)
Protein:
29.1g
Carbohydrate:
33.4g
Fiber:
3.9g
Cholesterol:
105mg
Iron:
4.3mg
Sodium:
776mg
Calcium:
76mg

Broiled Lamb with Cilantro-Papaya Salsa

Plain couscous pairs well with these succulent Indian-spiced lamb chops. Top the chops with a zesty fruit salsa for extra flavor.
Yield

6 servings (serving size: 2 lamb chops and 1/4 cup salsa)
Ingredients

* 2 teaspoons garam masala
* 1/2 teaspoon salt, divided
* 1/4 teaspoon black pepper
* 12 (3-ounce) lamb loin chops, trimmed
* 1 cup diced peeled papaya (about 1 medium)
* 1/2 cup prechopped red onion
* 1/4 cup chopped fresh cilantro
* 1 tablespoon fresh lemon juice
* 1 teaspoon chopped jalapeño pepper

Preparation

Preheat broiler.

Combine garam masala, 1/4 teaspoon salt, and black pepper.
Rub both sides of lamb chops with garam masala mixture.
Arrange lamb in a single layer on a broiler pan;
broil 4 minutes on each side or until desired degree of doneness.
Remove from heat; sprinkle lamb with remaining 1/4 teaspoon salt.

While lamb cooks, combine papaya and remaining ingredients; stir well.
Serve with lamb.


Nutritional Information

Calories:
160 (32% from fat)
Fat:
5.6g (sat 2g,mono 2.2g,poly 0.5g)
Protein:
19.7g
Carbohydrate:
7.2g
Fiber:
1.5g
Cholesterol:
61mg
Iron:
1.9mg
Sodium:
261mg
Calcium:
34mg

Halibut with Coconut–Red Curry Sauce

A bed of seasoned rice with bok choy soaks up the sauce.
Combine 1 1/2 cups water and 3/4 cup basmati rice in a medium saucepan; bring to a boil.
Cover, reduce heat, and simmer 12 minutes.
Stir in 2 cups chopped baby bok choy; cover and cook 8 minutes or until liquid is absorbed.
Combine 1 1/2 tablespoons low-sodium soy sauce, 1 tablespoon fresh lime juice, 1/2 teaspoon sugar,
and 1/2 teaspoon dark sesame oil; stir into rice mixture.
Yield


4 servings (serving size: 1 fillet and about 1/3 cup sauce)
Ingredients

* 2 teaspoons canola oil, divided
* 4 (6-ounce) halibut fillets
* 1 cup chopped onion
* 1/2 cup chopped green onions
* 1 tablespoon grated peeled fresh ginger
* 1 cup light coconut milk
* 1 tablespoon sugar
* 1 tablespoon fish sauce
* 3/4 teaspoon red curry paste
* 1/2 teaspoon ground coriander
* 1 tablespoon chopped fresh basil
* 2 teaspoons fresh lime juice

Preparation

1. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.
Add fish to pan;
cook 5 minutes on each side or until fish flakes easily
when tested with a fork or until desired degree of doneness.
Remove fish from pan; keep warm.

2. Add remaining 1 teaspoon oil to pan.
Add onion, green onions, and ginger; sauté 2 minutes.
Stir in coconut milk and the next 4 ingredients (through coriander).
Bring to a boil; cook 1 minute.
Remove from heat.
Stir in basil and juice.


Nutritional Information

Calories:
278
Fat:
9.3g (sat 3.6g,mono 2.7g,poly 2g)
Protein:
37.1g
Carbohydrate:
10.9g
Fiber:
1.1g
Cholesterol:
54mg
Iron:
2mg
Sodium:
475mg

Yield
4 servings (serving size: 1 chicken breast half, 1 cup sauce, 1/4 cup cheese, and 3/4 cup pasta)

Ingredients
* Tomato sauce:
* 1 ounce sun-dried tomatoes, packed without oil (about 1/4 cup)
* 1 cup boiling water
* 1 teaspoon olive oil
* 2 cups chopped red bell pepper
* 1 cup chopped onion
* 2 (14.5-ounce) cans diced tomatoes, undrained
* 1/4 cup chopped fresh parsley
* 2 tablespoons chopped fresh basil
* 1 tablespoon balsamic vinegar
* 1/4 teaspoon black pepper
* 2 garlic cloves, minced
* Chicken:
* 1/4 cup all-purpose flour
* 1/4 cup grated Parmesan cheese
* 1/4 teaspoon black pepper
* 4 (4-ounce) skinned, boned chicken breast halves
* 1 large egg white, lightly beaten
* 1 tablespoon olive oil
* Cooking spray
* 1 cup (4 ounces) shredded part-skim mozzarella cheese
* 3 cups hot cooked linguine (about 6 ounces uncooked pasta)

Preparation To prepare tomato sauce, combine sun-dried tomatoes and water in a bowl; cover and let stand 30 minutes or until soft.
Drain and finely chop tomatoes.
Heat 1 teaspoon olive oil in a large saucepan over medium-high heat.
Add sun-dried tomatoes, bell pepper, and onion; sauté 7 minutes.
Stir in canned tomatoes; bring to a boil.

Cover, reduce heat, and simmer for 10 minutes.
Remove from heat; stir in parsley, basil, vinegar, 1/4 teaspoon black pepper, and garlic.

Preheat oven to 350°.
To prepare chicken, lightly spoon flour into a dry measuring cup; level with a knife.
Combine flour, Parmesan, and 1/4 teaspoon black pepper in a shallow dish. Place each breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin.

Dip each breast half in egg white; dredge in flour mixture.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.

Add chicken; cook 5 minutes on each side or until golden.
Arrange in a 13 x 9-inch baking dish coated with cooking spray.
Pour the tomato sauce over the chicken.
Sprinkle with mozzarella. Bake at 350° for 15 minutes.

Serve over linguine.

Nutritional Information
Calories: 559 (26% from fat)
Fat: 15.9g (sat 5.6g,mono 6.3g,poly 2g)
Protein: 46.3g
Carbohydrate: 58.1g
Fiber: 6.4g
Cholesterol: 93mg
Iron: 6.1mg
Sodium: 792mg
Calcium: 359mg