20 MILLION MEMBERS & COUNTING!

FROM THE WORLD’S LARGEST FOOD COMMUNITY

MAGAZINE

p.84 Cookies with a Twist

BISCUITS
p.104

FOR BRUNCH
Low-Cal Dinners
Survive January with
DECEMBER / JANUARY 2018

p.65 Healthy Favorites

 p.26

DECEMBER/JANUARY 2018

DEPARTMENTS
6 FROM THE EDITOR
10 RECIPE INDEX
13 MIXER
Better brunch, gifts
that give back, glam
kitchen accents, pretty in
pomegranate, and more.

A whole
lotta
delicious
for the
food lovers
on your
gift list,
page 26

35
FAVORITES The most-saved
recipes across Allrecipes.com.

47
make-ahead magic 47 SIDES
Simplify holiday meals

55 your future’s so bright… with these time-saving

make-ahead sides.

55 EAT IT NOW
Five fresh twists on citrus
flavors make the most of
the season.

65 CLASSICS
Classics go healthy.

73 DINNER SPINNER
A hearty stew supper,
plus seven more easy menus.

dec/jan 2018 3
 CONTENTS
DECEMBER/JANUARY 2018

78 4 KIDS
Candy trees that kids
can create—and the
whole family can enjoy.

81 GOOD 4 YOU
What you really want to
ask about healthy eating.

112 LAST CALL

Eggnog, at a whole
new level.

96 FEATURES
happiness 84 COOKIES
on a plate WITH A TWIST

92 New tricks to make

your holiday treats
not so cookie-cutter.

92 MAKE IT
GRINCH-PROOF
Surefire recipes to
tame any roast beast.

96 HYGGE FOR
THE HOLIDAYS
Coziness and
contentment, from
the happiest

104
small tweaks,
cool cookies p.84

4 dec/jan 2018
 R A V IR G INO
XT h for all the wa LIV
E
E ug
no
ys y E ou
te c
ON

O
o

oo
is n

IL
k!

Become a Better Cook... use both

SMOOTH and ROBUST Extra Virgin Olive Oils!
Try our Smooth Extra Virgin Olive Oil for a more delicate tasting olive oil that’s perfect
for sautéing, sauces and stir frying. When you need a more flavorful Extra Virgin, choose
our Robust that’s perfect for marinades, pasta and salad dressings.
Pompeian Extra Virgin Olive Oils are the first to attain the USDA Quality Monitored seal,
which verifies that it meets the rigorous Quality, Purity and Traceability requirements of
the USDA. And now all of our Extra Virgin Olive Oils are Non-GMO Project Verified!

Try our Organic Extra Virgin

Olive Oil and NEW Organic
Extra Virgin Cooking Spray...
and both are Non-GMO
Better Cooking Begins with Pompeian.® Project Verified!

RECIPES AT POMPEIAN.COM
editor’s note

I LOVE THE
HOLIDAYS
I love spending time with family and
friends, and I love the food. Just
thinking about this time of year
makes me feel all “comfy cozy,” as
my youngest sister would say. Hygge
(HOO-ga) is a Danish term that
perfectly describes that warm
feeling, and it inspired one of our
holiday stories this issue (page 96).
Hygge is the very core of what I love
about the holidays. I cherish the time
spent with my mom baking cookies in
preparation for sharing…and eating...
them every December. The cookie
I loved most (still do) is a recipe my
grandmother’s family brought with them
from Denmark when they immigrated
to the United States in 1911. The photos CHRISTMAS
at left are my mom and me sharing ICEBOX COOKIES
our family story for a Better Homes
& Gardens Christmas Cookies magazine 2 cups butter
20 years ago. Here’s my fave recipe (at (no substitutes)
3 cups sugar
right)—hope you like it as much as I do.
½ teaspoon baking ammonia
Allrecipes.com is celebrating December or cream of tartar
and the website’s 20th birthday with Dash salt
its top 20 most cherished holiday 1 egg
cookies. Go to armagazine.com/top- 4½ to 5 cups flour
Coarse decorating sugar
holiday-cookies to get the recipes.
(optional)
And for all you cookie fanatics—myself
included—you can sign up for the Cookie 1. Beat butter in a mixing
Countdown e-newsletter that begins bowl with an electric mixer
on December 1. We’ll email you a new 30 seconds. Add sugar, baking
cookie recipe every day for 25 days. ammonia, and salt; beat until
So. Many. Cookies. combined. Add egg; beat until
well combined. Beat in as much
Merry Happy Holidays! flour as you can, then stir
in enough remaining flour to
make a stiff dough. Divide
dough into thirds. Shape into
logs about 1½ inches in diameter
Mom and me and 9 inches long; wrap and
baking our JENNIFER DORLAND DARLING chill until firm, 1 to 3 hours.
Danish cookies Editor in Chief 2. Preheat oven to 375°F.
20 years ago. 3. Cut rolls into ¼-inch-thick
slices and arrange 1 inch
apart on an ungreased cookie
sheet. Sprinkle with decorating
LETTERS AND COMMENTS feedback@armagazine.com sugar (if using). Bake until
bottoms and edges are golden
SUBSCRIPTION HELP: allrecipes.com/magaccount brown, 8 to 10 minutes.
or email us at alrcustserv@cdsfulfillment.com or call 800-837-9017 Makes about 90 cookies.

6 dec/jan 2018
 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 fit

The day was

spent ice skating
©|® The Folger Coffee Company

The things that matter most happen

one morning and one cup at a time.
 PROMOTION

CELEBRATE
the SEASON
Enter for the chance to WIN $1,000
+ A PRIZE PACK OF GOODIES FROM OUR PARTNERS.
Visit FoodGroupPromo.com to enter.

NO PURCHASE NECESSARY TO ENTER OR WIN. Subject to Official Rules available at FoodGroupPromo.com. The Celebrate the Season Sweepstakes begins at 12:01 A.M. E.S.T. on 10/13/17 and ends at 11:59 P.M. E.S.T. on 01/08/18.
Open to legal residents of the 50 United States, and the District of Columbia, 21 years or older. Void where prohibited. Sponsor: Meredith Corporation.

editorial & design
Editor in Chief
JENNIFER DORLAND DARLING
DarlingEIC
Creative Director
MICHAEL D. BELKNAP
Applepie4me
Managing Editor
DOUG CRICHTON, Dougiebdoug
Senior Editor
NICHOLE AKSAMIT, Nicholio
Assistant Editor
LUCY FITZGERALD, LucyFitz46
Associate Design Director
KYLI HASSEBROCK, DashofGinger
advertising & business
President, Meredith Food Group
CAREY WITMER
Mamasalwaysworking
Vice President, Group Publisher
MARK JOSEPHSON
GrillGuy
ADVERTISING
NEW YORK: 212-499-1846
Account Directors
JUDY BROOKS, Judy06880
DAVID GINSBERG, DaveG
Direct Media
CREE FLOURNOY, CreeMichelle
Our subscribers list is occasionally made available to carefully selected firms whose products may be of interest to you. If you prefer not to receive information from these
companies by mail or phone, please let us know. Send your request along with your mailing label to Magazine Customer Service, P.O. Box 37508, Boone, IA 50037-0508
Sales Assistant
HOLLY BAUER, GoodGollyMsHolly
CHICAGO: 312-853-1224
Account Directors
LISA HIRATA, Lisainthekitchen
JENNIFER SWANTON, Chitownchef
National Travel Director
MELISSA LUEBBE, MidwestMelissa
Sales Assistant
JENNY ROLSTON, Jkrolston
DETROIT: 248-205-2571
Detroit Director
KAREN BARNHART, Kbcooks
corporate
Meredith National
Media Group
President JON WERTHER
President and General Manager
of Meredith Magazines
DOUG OLSON
President of Meredith Digital
STAN PAVLOVSKY
President of Consumer Products
TOM WITSCHI
Chief Revenue Officer
MICHAEL BROWNSTEIN
Chief Marketing Officer
NANCY WEBER
Chief Data and Insights Officer
ALYSIA BORSA
Executive Vice President, Group Publisher
CAREY WITMER
SENIOR VICE PRESIDENTS
Consumer Revenue
ANDY WILSON
Digital Sales
MARC ROTHSCHILD
Research Solutions
BRITTA CLEVELAND
SUBSCRIPTION HELP: Visit allrecipes.com/magaccount, email us at alrcustserv@cdsfulfillment.com, or call 800-837-9017.
Contributing Copy Editor
DIANE PENNINGROTH, Pennydi
Contributing Health Editor
MARGE PERRY, MargeP
Interns
Bailey Gella, Bellygella
Jenna Hrdlicka, Jennamarie
Test Kitchen
Lynn Blanchard, Luv2golfandcook
Linda Brewer, Lkb
Carla Christian, Cchristi4
Heidi Engelhardt, Heeds
Juli Hale, Betty Soup
Colleen Weeden, CoWeed
SAN FRANCISCO: 415-986-7762
West Coast Account Directors
ANN BLACH, CaliforniaFoodie
VIRGINIA HARRINGTON, NorCalCook
LOS ANGELES: 310-592-7004
Southern California Account Manager
ELLIE WHELAN, Elliejersey
MARKETING
Marketing Director
KRISTEN STUCCHIO SUÁREZ,
KSStheCook
Design Director
ALYSSA DAINACK, Apd_nyc
Group Art Director
SARAH R. FERRETTI, Sarahspice
Marketing Manager
RENEE KIM, ReneejKim
Senior Manager,
Events and Partnerships
MELISSA McINERNEY, MGrimes
Promotion Coordinator
JAMIE GROPPER, HappyHealthyFoodie
Senior Publicist
REBECCA ZISHOLTZ, RebeccaZisholtz
Research Directors
NANCY ELIAS, Nancyilene
DIANE TERWILLIGER-
SILBERFEIN, DianetTS
Digital Video
MELINDA LEE
Chief Digital Officer
MATT MINOFF
VICE PRESIDENTS
Finance
CHRIS SUSIL
Business Planning and Analysis
ROB SILVERSTONE
Content Licensing
LARRY SOMMERS
Corporate Sales
BRIAN KIGHTLINGER
Digital Sales
MARLA NEWMAN
Direct Media
PATTI FOLLO
Brand Licensing
ELISE CONTARSY
Human Resources
DINA NATHANSON
Strategic Sourcing,
Newsstand, Production
CHUCK HOWELL
Consumer Marketing
STEVE CROWE
®
Do More with
MAGAZINE
Your Meals!
CONTRIBUTORS
Terri Fredrickson, Tfliowa
Jolene Hart, Jolene Hart
David Jordan, d’Eats
Irvin Lin, EattheLove
Lesley Porcelli, LesleyPorcelli
James Rodewald, JRodewald
Angela Ufheil, GlutenFreeGirl
Mary Williams, GranMary
Photographers
Blaine Moats, Cyisu
Greg Scheidemann, Scheidemann
Food and Prop Stylists
Kelsey Bulat, Strawberry Shortcake
Greg Luna, Elcapitan
Jill Lust, Jill Lust
Sue Mitchell, ChezPoulez
7 cooking functions
PRODUCTION
Senior Production Manager
BRIAN MURRAY, BrianM
in one appliance –
Director of Quality
JOSEPH KOHLER, JKohler including AirFry
Premedia Quality Services Director
DALE TUNENDER, QualityTuner
Prepress Desktop Specialist
JILL HUNDAHL, JHundahl
Senior Premedia Manager
Introducing a healthier way
JILL CRUCHELOW, JillC
Production Traffic Supervisor
to fry, and so much more!
KYLE DIRKS, KDirks
The Cuisinart® AirFryer Toaster
CIRCULATION
Assistant Circulation Director Oven is actually a premium
LESLIE SHAEFFER, LjShaeffer
Retail Brand Manager full-size toaster oven with a
JENNIFER HAMILTON, Foodie Delights
FINANCE
built-in air fryer. That means
Assistant Business Manager
LESLIE ROHR, Lesko14 it not only bakes, broils, and
ALLRECIPES.COM toasts, it also lets you air fry
Senior SEO Content Strategist
ANGIE MA, Hello Angie
Social Media Manager
right inside the oven. Air frying,
LORRAINE GOLDBERG, VoraciousGirl
which uses powerful ultra-hot
air and 98% less oil than
deep-frying, is a healthier
way to cook, allowing you to
prepare delicious fried favorites,
Chairman and Chief Executive Officer from wings and fritters to fries
STEPHEN M. LACY
President and Chief Operating Officer and shrimp, using little or no fat
TOM HARTY
President, Meredith Local Media Group in the cooking process! Enjoy the
PAUL KARPOWICZ
Chief Financial Officer crunch without the calories and
JOSEPH CERYANEC
Chief Development Officer messy cleanup, with the AirFryer
JOHN ZIESER
Vice Chairman Toaster Oven from Cuisinart!
MELL MEREDITH FRAZIER
© 2017 Meredith Corporation. All rights reserved.
Allrecipes is a trademark of Allrecipes.com, Inc.,
a Meredith Corporation company, registered at the U.S.
Patent and Trademark Office. Printed in USA.
Sur La Table
Kohl’s • Macy’s
Recipe nutritional information provided
by ESHA Nutrient Database. © 2009 ESHA
Research Inc. All Rights Reserved.
Follow us @Cuisinart
cuisinart.com
 what you get
RECIPE INDEX with every
All the recipes in this magazine* and on our website come from cooks
just like you—and since Allrecipes is the biggest recipe site in the world,
recipe in the
there are lots to choose from! Here’s what you’ll find in this issue: magazine
BREAKFAST VEGETARIAN
88 104 Cheddar-Thyme Flaky Biscuits 45 Delicious Black Bean Burritos
289 REVIEWS
107 Chef John’s Buttermilk Biscuits 68 Pasta Primavera with
106 Country Sausage Gravy Cauliflower Sauce hands-on 10 min
total 30 min
102 Danish Cinnamon Snails 39 Spaghetti Squash I serves 6
60 Orange-Date Bread 44 Stir-Fried Sesame Vegetables
109 Sweet Cream Biscuits with Rice

DESSERTS SALADS submitted by:

songbird
100 Apple Butter Spice Cake 36 Cranberry and Cilantro
Quinoa Salad HEALTHY PICK
89 Chocolate Chip Crisscross Cookies
89 Chocolate-Mint Marble Cookies 56 Orange-Gorgonzola Salad with
6 Christmas Icebox Cookies Citrus Vinaigrette STAR RATINGS
73 Our Favorite Balsamic See at a glance what your
88 Cranberry-Pistachio Spirals fellow Allrecipeeps thought
63 Lime Fudge Vinaigrette Salad
about the recipe.
86 Peanut-Ginger Double-Deckers 51 Roasted Carrot Salad
87 Raspberry-Chocolate Crinkles REVIEWS
62 Tangerine-Lemon Cupcakes SIDES All it takes to rate a recipe
98 Chef John’s Macaroni and Cheese is a single click. But when
110 DRINKS
59 Citrus-Ginger Roasted readers take the time to write
a review, you get much more:
Beets and Carrots
112 Amazingly Good Eggnog 74 Creamy Parmesan Polenta insights and suggestions on
108 Pineapple Sunrise Mimosas what they loved about the
48 Mascarpone Mashed Potatoes
100 Swedish Christmas recipe—or what they suggest
47 Skillet-Braised Brussels Sprouts to make it even more lovable.
Glogg
107 Wild River Bloody Marys
SOUPS KEY STATS
You don’t have to guess how
MAIN DISHES 74 Brunswick Stew
long a recipe will take you to
BEEF & LAMB 97 Shrimp Chowder make or how many servings
99 Beef Tenderloin with you’ll get.
Roasted Shallots CONDIMENTS
110 Juli’s Fool-Proof Rib Roast 48 Apple-Cranberry Relish ICONS
These highlight key features
PLUS: Adorable candy trees you to make browsing easier.
CHICKEN & TURKEY
110 Happy Roast Chicken can make with your kids, page 78
71 Healthier Kung Pao Chicken Hidden Gem = A gem of a recipe—
a newer one, usually—that doesn’t
yet have a lot of reviews but still
51 PORK
110 Roasted Pork Loin
deserves your attention.

66 Zesty Carnitas Tacos If you’d like to submit a recipe to Healthy Pick = In line with U.S.
Department of Agriculture healthy
be considered for publication, go to eating guidelines, based on a
SEAFOOD
42 Creamy Shrimp and Veggies
armagazine.com/submitrecipe 2,000-calorie-per-day diet that
emphasizes produce, lean protein,
66 Crispy Fish and Chips whole grains, and calcium-rich
110 Delicious Salmon ingredients, and minimizes added
fats, sugar, and sodium.

* The
Quick = Ready in 30 minutes or less.
recipes in the magazine are put through our test kitchens to ensure you’ll have
success, so they may not exactly match what’s on the site. Vegetarian = Contains no meat,
poultry, or seafood. May contain
dairy products or eggs.
Gluten-Free = Contains no wheat,
rye, or barley (or products such
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.
10 dec/jan 2018
 Tito’s
MULE
INGREDIENTS:
1.5 oz Tito’s Handmade Vodka
2 oz ginger beer
1 oz cranberry juice
DIRECTIONS:
Fill a chilled copper mug with ice.
Add Tito’s Handmade Vodka, ginger
beer, cranberry juice, and stir to
combine. Garnish with lime wedge
and cranberries.
 MIXER
parties / trends / tools / decor
PHOTOS: BLAINE MOATS; FOOD STYLING: JILL LUST; PROP STYLING: SUE MITCHELL

Chef John’s
Buttermilk Biscuits
recipe on page 107

LET’S DO
A biscuit and Bloody Mary bar with all
the fixings lets guests help themselves.
dec/jan 2018 13
 MIXER

Complete the party with recipes

and topping ideas on page 104.

Frasera Whiskey Glasses

Faceted cuts add sparkle and
grip. $3 each at Ikea stores

Earthy whites,
neutral linens,
and textured
vessels keep
the brunch bar
feeling both
warm and wintry.

14 dec/jan 2018
 Eggland’s Best is the egg special
enough for your family.
Serving ordinary eggs can just feel ordinary. But serving Eggland’s Best can make you feel
you’re doing something special.
Only Eggland’s Best gives you more of the delicious, farm-fresh, taste you and your family love.
Plus,6 times more vitamin D, 10 times more vitamin E, and 25% less saturated fat than ordinary eggs.
Available in Classic, Cage Free, Organic, Hard Cooked, and other outstanding varieties.
And now giving them the best comes with delicious savings, too.

Better taste. Better nutrition.

Better eggs.®

Mfr. Coupon Expires 9/30/18 Mfr. Coupon Expires 9/30/18

Save 50 ¢ Save 50 ¢
Egg land’s Best Cage Free Eggs
Egg•land’s Best Organic Eggs •

RETAILER: Eggland’s Best, LLC, will reimburse you face value
of coupon plus 8¢ if submitted in compliance with our
redemption policy, available upon request. Cash value 1/100¢.
Mail to: Eggland's Best 1245, NCH Marketing Services, P.O.
Box 880001, El Paso, TX 88588-0001. Void if copied, prohibited,
restricted, or transferred prior to redemption. One coupon per
purchase. ©2017 EGGLAND’S BEST, LLC
RETAILER: Eggland’s Best, LLC, will reimburse you face value
of coupon plus 8¢ if submitted in compliance with our
redemption policy, available upon request. Cash value 1/100¢.
Mail to: Eggland's Best 1245, NCH Marketing Services, P.O.
Box 880001, El Paso, TX 88588-0001. Void if copied, prohibited,
restricted, or transferred prior to redemption. One coupon per
purchase. ©2017 EGGLAND’S BEST, LLC

Mfr. Coupon Expires 9/30/18 Mfr. Coupon Expires 9/30/18

Save 35¢ Egg•land’s Best

Hard-Cooked
& Peeled Eggs
or Cage Free
Hard-Cooked
& Peeled Eggs
RETAILER: Eggland’s Best, LLC, will reimburse you face value
of coupon plus 8¢ if submitted in compliance with our
redemption policy, available upon request. Cash value 1/100¢.
Mail to: Eggland's Best 1245, NCH Marketing Services, P.O.
Box 880001, El Paso, TX 88588-0001. Void if copied, prohibited,
restricted, or transferred prior to redemption. One coupon per
purchase. ©2017 EGGLAND’S BEST, LLC
Save 50¢
Egg • land’s Best Eggs
RETAILER: Eggland’s Best, LLC, will reimburse you face value
of coupon plus 8¢ if submitted in compliance with our
redemption policy, available upon request. Cash value 1/100¢.
Mail to: Eggland's Best 1245, NCH Marketing Services, P.O.
Box 880001, El Paso, TX 88588-0001. Void if copied, prohibited,
restricted, or transferred prior to redemption. One coupon per
purchase. ©2017 EGGLAND’S BEST, LLC
 MIXER

Mercer Porcelain Server

It keeps a trio of toppings
together—without touching.
$15 at crateandbarrel.com

Dawn Glass Pitcher

The wide bottom stairsteps
to a narrow neck for easy
pouring. $20 at cb2.com

Wild River
Bloody Marys
recipe on
page 107

Bunny Williams
Gold-Rimmed
Pineapple Sunrise Mimosas Glassware
recipe on page 108 Make that mimosa
extra festive by
serving it in a
gilded 6-ounce
glass with an
hourglass shape.
$59 for four at
ballarddesigns.com

Better Homes
& Gardens
Ashmoor
Dinnerware

Gaia Calla Dinnerware

Geometric grooves give
these dishes a modern
quilted look. $80 for a
16-piece set at wayfair.com

16 dec/jan 2018
 .
DIRECTIONS:
1. Preheat oven to 400°F. Place sausage
in lightly greased 2-quart round casserole
dish. Top with onions and cheese.

2. Beat eggs, half-and-half and baking

mix with wire whisk until well blended.
Pour over cheese.

3. Bake 45–50 minutes or until knife

inserted in center comes out clean.
®
Regular
Cool 5 minutes. Cut into 8 wedges.
Add toppings.

PREP TIME: 15 min. COOK TIME: 45 min.

VARIATION: Substitute a 13x9-inch

baking pan for 2-quart round casserole
dish. Bake 20–25 minutes or until knife
inserted in center comes out clean.

Our ORIGINAL blend of signature seasonings

will make your recipes shine.

© 2017 Tyson Foods, Inc.

 MIXER

KITCHEN ENVY

go glam
Pairing mirrored, crackled, or faceted
accents with modern appliances
and cabinetry adds holiday
sparkle and Hollywood glamour
to everyone’s favorite room.

Beveled Glass
Fruit Bowl
The vertical pattern Crackled Mercury
adds texture and shine Pendant Light
without feeling This fusion of
old-fashioned or fussy. crackled clear
$40 at mikasa.com and reflective
mercury glass
sparkles like
diamonds
even when it’s
not lit. $135 at
shadesoflight.com

Cut Crystal Pitcher and Stirrer

Feel like a big-shot producer when mixing
martinis for your cast and crew with this lead
crystal set. $70 at bedbathandbeyond.com
VZAG Herringbone Tile
Gorgeous interlocking tiles of crystallized
white marble feature Art Deco-inspired
inlays of antique mirror and metal. $70
per 1.55-square-foot sheet at tilebar.com

Nicole Glass
Droplet Chandelier
Nothing says
“glam” more than a
Bring on the reflection! Add some bejeweled light
mercury glass canisters and a mosaic fixture. $641 at
backsplash with mirrored tiles to shadesoflight.com
bounce light and bedazzle counters.

18 dec/jan 2018
WHEN YOUR PRIORITY FOR
THE HOLIDAYS IS QUICKLY TURNING
YOUR HOUSE INTO A HOME.
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.
 PROMOTION
MIXER

EOS
Smooth Sphere

FINDS Pomegranate Raspberry

Lip Balm, $3.29 at
evolutionofsmooth.com

PRODUCTS, EVENTS, AND PROMOTIONS

EVERYONE IS TALKING ABOUT SKIN DEEP

PRETTY IN
POMEGRANATE
Those tiny seeds pack
loads of antioxidants.
Weleda
Pomegranate
Creamy Body Wash ,
$10 at weleda.com

PANASONIC IS THE
GLOBAL #1 INVERTER
MICROWAVE BRAND*
PATENTED INVERTER
TECHNOLOGY
Delivers a seamless stream of cooking
power even at low settings for precise John Masters
cooking that preserves the flavor and Organics
texture of your favorite foods. Pomegranate Facial
Nourishing Oil,
$30 at johnmasters.com
1200 WATT HIGH POWER
Enjoy faster cooking times.

INVERTER TURBO DEFROST

100% Pure
Defrosts quickly and evenly using Fruit Pigmented
advanced microwave sequencing. Pomegranate Oil
Anti-Aging Lipstick
ONE-TOUCH SENSOR in Poppy, $30 at
100percentpure.com
COOK AND REHEAT
Genius sensor automatically adjusts
power levels, and cooking and
reheating times for various food types.

F
*Data based on 30 years of Panasonic
Inverter microwave sales globally
or centuries, the pomegranate has
been a symbol of fertility, longevity,
and wealth, prized for its potent health
and beauty benefits. Its tiny seeds beat
be a test of patience. But pomegranate
seeds, called arils, offer beauty benefits
well worth the effort. They contain
phytochemical-packed juice, antioxidant-
PHOTO: KIM CORNELISON; FOOD STYLING: JILL LUST;

blueberries, red wine, and green tea for
antioxidant content.
Pomegranates also contain ellagic acid,
TUNE IN FOR A FACEBOOK LIVE
an anti-inflammatory phytochemical
ON DECEMBER 7, 2017
that blocks part of the wrinkle-formation
to see Panasonic in action.
process, preserving collagen and your
rich seed oil (often used in top-notch
skin-care oils), and good-for-you fiber.
Pure, unsweetened pomegranate juice
can be a good quick option, too. It delivers
a healthy dose of potassium, has antiviral
properties, and has been shown to lower
PROP STYLING: SUE MITCHELL

facebook.com/allrecipes
youthful complexion.
Of course, tearing through the fruit’s
leathery exterior and white pith to reach
the roughly 800 juicy gems inside can
blood pressure and LDL cholesterol. So
fill a little glass of the ruby red stuff this
holiday season and raise a toast to good
health and natural beauty. —Jolene Hart

Jolene Hart is a certified health coach, a former beauty editor, and author of the Eat Pretty books.
20 You can find more of her insights on nourishing beauty from the inside out at jolenehart.com.
 1.2 cu ft NN-SN67HS with patented Inverter Technology

Panasonic is the Global #1 Inverter Microwave Brand.*

BETTER COOKING MORE SPACE FAST, EVEN DEFROSTING

Shop online and in-store

*Data based on 30 years of Panasonic Inverter sales

JALAPEÑO MIXER
MAC & CHEESE WITH
CORN & TOMATO SALAD
OFF THE SHELF
INGREDIENTS
1 lb. dried macaroni
1/2 cup unsalted butter
6 tbsp. all-purpose flour
ready, set, hygge!
Want to learn more about a cozy lifestyle
4 cups whole milk
embraced by some of the world’s happiest
3/4 cup heavy cream people? Snuggle up with one of these books.
3 jalapeño peppers, seeded & diced
1/2 tsp. salt for sauce
1/4 tsp. salt for salad
1/2 tsp. ground white pepper
2 tsp. mustard powder
6 cups (24 oz.) Sargento® Shredded
Sharp Cheddar Cheese, divided
2 ears grilled corn, removed from cob
1/2 tsp. vegetable oil
6 oz. cherry tomatoes, halved
Juice from 1/2 lime
Handful of cilantro, roughly chopped

DIRECTIONS
Preheat oven to 400° F.
Cook pasta until al dente. Drain & set aside. A Norwegian cook tucks a lovely Nordic cookbook inside an
Melt the butter in a large skillet over
medium heat.
inviting volume that steps you through several hallmarks of

Add flour, whisking to incorporate.
Stir until light golden, about 4 minutes.
Pour milk & cream in gradually, whisking
constantly.
Raise heat to medium-high & bring to
a low boil, whisking constantly.
Add the jalapeños.
Reduce to a simmer, whisking occasionally.
Cook until sauce is thick, about 3 minutes.
Add 1/2 tsp. salt, pepper & mustard
powder to sauce.
Add 4 cups cheese slowly, whisking
before adding more. Remove from heat.
Add the pasta to the cheese sauce &
stir well to coat.
Transfer to a buttered 13x9 inch baking dish.
Top with remaining cheese & bake until
golden, 18–22 minutes.
For salad, combine 1/4 tsp. salt, corn, oil,
tomatoes, lime juice & cilantro. Gently toss.
Cool for 15 minutes.
Top with salad & serve.
PHOTOS: (BOOKS) GREG SCHEIDEMANN; (ULTIMATE GRILLED CHEESE FROM HOW TO HYGGE) KEIKO OIKAWA/ST. MARTIN’S GRIFFIN
hygge: nature, simplicity, kinship, and “healthy hedonism.”
How to Hygge: The Nordic Secrets to a Happy Life by Signe Johansen (St. Martin’s Griffin, $20)
The CEO of the Happiness Research
Institute in Copenhagen gives a
delightful overview, touching on
the roots, science, and elements
of hygge—with humor, recipes,
cute illustrations, a fun glossary
(hyggebukser: the comfy pair of
pants you live in at home but
never wear in public), and even a
section on how to make a hygge
emergency kit.
The Little Book of Hygge:
Danish Secrets to Happy Living
by Meik Wiking (William Morrow, $20)
The Danish owner of the
ScandiKitchen shop and cafe in
London serves up a few dozen
recipes for tasty Scandinavian treats
to make and share, each wrapped
in insights about how to live a more
fulfilling, cozy, and connected life.
ScandiKitchen: The Essence
of Hygge by Brontë Aurell
(Ryland Peters & Small, $15)

CHECK OUT OUR HYGGE RECIPES p.96

22 dec/jan 2018
 Make Sargento jalapeno mac and cheese

®
REAL CHEESE PEOPLE

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

That’s 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.

 FROZEN
ENTRÉES

Masala to
Macaroni

Better Food. See For Yourself.

Everything you’d expect from EatingWell:
,)'&--#)' ),. )).)1),&Ő0),-}
1#."&).-) 0!.&-}1")&!,#(-}(
"#%(} (*),%,#-1#.")/.
antibiotics—now frozen with Fresh-Seal™.
Find them all at EatingWell.com/frozenfresh
ADVERTISEMENT NEW ©2017 Bellisio Foods, Inc.
 MIXER

KID STUFF

HOLIDAY PACK PLAN FOR

TRAVEL
PLENTY PIT STOPS
OF SNACKS (OR NAPS)
If you’re traveling over If the kids have never
(without tantrums) a mealtime, pack a
lunch for everyone or
taken road trips that
require more than an
“Over the River and plan a stop around hour and a half in the
Through the Woods” that time. Otherwise, car, expect to make
for a six-hour trip, prep at least one stop every
is a pretty jolly tune two rounds of healthy three hours. If your
when you consider snacks (dried fruit, family regularly takes
that trips to visit pretzels, cheese sticks, long-distance trips,
nuts, cut-up veggies, however, you can
family during the or fresh fruit) and possibly manage up to
holidays often include water bottles, and offer six hours nonstop—if
refrains more like the perishable items you work around nap
at the first snack time. time or another sleepy
“Are we there yet?” In addition, you’ll want time, such as early in
or “How much longer?” a fun snack (hooray, the morning or close
or “I’m bored!” mini Oreos!), plus one to bedtime at night.
last-ditch emergency —Lesley Porcelli
Here’s how to keep
treat (a baggie of
things merry and Dum Dums just might
bright on a long drive. save the day).

Just when you think you’ve got this

holiday thing all wrapped up.

Things never quite how you left them? We’ve got you. RAYOVAC batteries are hard working and long lasting,
®

promising to be the one thing that’s a sure thing.

 MIXER

Need something a little fancy and

a whole lotta delicious for the
food lovers on your list? Start here!

Save 15%
on Wild Thymes
gift orders with
coupon code
ALLRECIPES.

WILD THYMES
1 INDIAN DIPPING SAUCE
Perfect for your flavor-seeking
2 COCKTAIL MIXERS
friends, this sweet-spicy sauce
is made with tomatoes, onion,
garlic, ginger, curry, and a
touch of jalapeño. It adds
Indian zip to everything from
eggs to sandwiches and works
as a dip or simmering sauce for
meats or veggies. $7.50 for
10.5 ounces at wildthymes.com
MORRIS KITCHEN
Pair one of these Brooklyn-
3 BOURBON BARREL-AGED
made mixers with a bottle of
your favorite spirit for an
awesome hostess gift, or just
shake two parts mixer with one
part spirit and plenty of ice for
an instant party. The Grapefruit
Honey (with hibiscus) makes
a mean margarita. $9 for 16
ounces at morriskitchen.com
FAT TOAD FARM
HARD CIDER CARAMEL
4 PERFECTLY PICKLED PEACHES
This ultra-smooth sauce is
made with Vermont goat’s milk.
Get a jar for yourself, too, and
try it warmed over vanilla bean
ice cream with toasted nuts,
on a cheese plate with sharp
cheddar and apple slices, or
stirred into a latte. $6.75 for
8 ounces at fattoadfarm.com
PICKLED PINK
Cinnamon, clove, and red
5 SMOKED OLIVE OIL
pepper make these pickled
Georgia peaches truly special.
Bundle a jar with cheeses,
meats, and a serving board for
a stellar gift basket. (If you get
some just for you, try tucking
a few slices in your next grilled
cheese.) $9 for 16 ounces at
pickledpinkfoods.com
HOLY SMOKE
Cold-pressed extra-virgin
California olive oil gets cold-
smoked with hickory in
Charleston, South Carolina, to
make one phenomenally tasty
oil—great for salad dressings,
marinades, or as a final smoky
drizzle on soups, meats, breads,
and more. $15 for 8.5 ounces
at holysmokeoliveoil.com

Poppy Handcrafted Popcorn Raaka Virgin Chocolate

Step up your popcorn game with a pretty Upgrade your stocking stuffer or Secret
marbled red gift box from the popcorn gurus Santa gift with these single-sourced
ILLUSTRATIONS: ANNA FREDERICK

at Poppy in Asheville, North Carolina. Choose chocolate bars. They come in artful
PHOTOS: GREG SCHEIDEMANN.

from sweet, salty, and holiday flavors that wrappers and shut-the-front-door
include Reindeer Crunch, Salted Caramel, and flavors like Smoked Chai, Bananas
Chocolate Peanut Butter. $26 for a small box Foster, Pink Sea Salt, Hibiscus
(three flavors) or $56 for a large box (eight Cinnamon, and Cabernet Sauvignon.
flavors) at poppyhandcraftedpopcorn.com $20 for a three-bar gift pack
at raakachocolate.com

26 dec/jan 2018
 © © 2017 Mars or Affiliates

Holidays are better with and

# betterwithmms
 Switch to GEICO and save money for the things you love.
Maybe it’s a serving of sturgeon roe. Or a few ounces of white truffle. Amazing food is what you
love – and it doesn’t come cheap. So switch to GEICO, because you could save 15% or more on car
insurance. And that would help make the things you love that much easier to get.

Auto • Home • Rent • Cycle • Boat

geico.com | 1-800-947-AUTO (2886) | local office
Some discounts, coverages, payment plans and features are not available in all states or all GEICO companies. Homeowners and renters coverages are written through non-affiliated insurance companies and are
secured through the GEICO Insurance Agency, Inc. Boat and PWC coverages are underwritten by GEICO Marine Insurance Company. Motorcycle and ATV coverages are underwritten by GEICO Indemnity Company.
GEICO is a registered service mark of Government Employees Insurance Company, Washington, D.C. 20076; a Berkshire Hathaway Inc. subsidiary. © 2017 GEICO
 MIXER

Holiday shopping is twice as nice when what

you buy also supports fair trade, worthy causes,
and people in need. Here are some socially
conscious gifts we sourced from organizations
that do good all around the world.
Best Friends
Purchases from its online shop
help fund 1,900 no-kill
animal shelters across the
country. Modern Beast
Lavender Bedtime Bear, $34 at
shop.bestfriends.org

Society B
Each product sold from this fair-trade
“marketplace for good” gives back to a
different cause. And at checkout, you can
choose a charity to receive 10 percent of
your purchase. Badala Kuni Bowl
in faded navy, $32 at societyb.com
S’well
Not just content
with beautifying
water bottles,
S’well works with
Feed various partners to
Each bag from Feed provides a provide clean, safe
specified number of nutritious drinking water in
meals for hungry children. Madagascar. Black
Ava Clutch ($125) and Market Ribbon Bottle, $35
Tote ($68) at feedprojects.com at swellbottle.com

29
 FlexWash™

One Machine.
Two Washers.
FlexDry™

One Machine.
Two Dryers.

© 2017 Samsung Electronics America, Inc.

 MIXER

The Citizenry
This collective works directly with artisans
while investing 10 percent of proceeds
in development grants, training, and
education. Diamanta Throw in indigo,
$135 at the-citizenry.com

Cuddle + Kind
Each hand-sewn stuffed
animal sold provides
10 meals to children
in need. Benedict the
Bunny (13-inch), $48 at
cuddleandkind.com

Krochet Kids
This organization
empowers women
in vulnerable
communities
to make
and sell clothing,
accessories, and
more. The Sophia
Beanie in wine, $24
at krochetkids.org

Siestas for Fiestas

Each blanket sold buys
a Christmas dinner for
an underprivileged
family in Mexico.
Chikin Ha Mini, $68 at
siestasforfiestas.com

From UNICEF Market

Your purchase provides food or vaccines to children
it famous, partnering with nonprofits and public around the world while supporting the artisans
agencies to expand wildflower habitats. Burt’s Bees who make the market’s wide variety of goods. Siam
Essentials Holiday Gift Set, $9 at walmart.com Cream and Sugar Set, $53 at market.unicefusa.org

32
Say hello to your new holiday
baking go-to. The gridlines
make it easy to cut your sheet
to fit any pan size and space
out your cookies just right.
©2017 Reynolds Consumer Products LLC.
A SNACK THAT’S TOPPABLE,
DIPPABLE, AND STOCKING
 favorites

recipes Spaghetti Squash: 104,207 saves

Stir-Fried Sesame Vegetables:

35,541 saves
you
After all that yummy
Cranberry & Cilantro Quinoa Salad:
52,350 saves (aka calorie-filled) holiday
food, a fresh change
PHOTOS: GREG SCHEIDEMANN; FOOD STYLING: KELSEY BULAT; PROP STYLING: SUE MITCHELL

of pace is in order. These

recipes are some of the
most frequently saved,
so if they’re not already
in one of your collections,
they should be!
Delicious Black Bean Burritos:
115,337 saves

Creamy Shrimp and Veggies:

74,182 saves
love!
dec/jan 2018 35
 Cranberry and Cilantro
322 REVIEWS
Quinoa Salad armagazine.com/
cranberry-cilantro-quinoa-salad
hands-on 10 min
total 1 hr, 30 min
serves 6 1½ cups water
1 cup uncooked quinoa, rinsed
¼ cup sliced almonds
½ cup minced carrot
submitted by: ½ cup finely chopped red onion
alison
½ cup dried sweetened cranberries
HEALTHY PICK ¼ cup chopped fresh cilantro
SAVED ¼ cup chopped red bell pepper
1. Bring water to a boil in a small
saucepan over high heat. Add quinoa;
simmer, covered, until water is
absorbed, about 15 minutes. Transfer
to a bowl and chill 1 to 2 hours.
2. Meanwhile, toast almonds in a small
pan over medium heat until golden and
fragrant, about 5 minutes.
3. Add toasted almonds, carrot, onion,
cranberries, cilantro, bell peppers, lime
juice, oil, and curry powder to quinoa.
Toss well to combine. Season with

52,350
¼ cup chopped yellow bell pepper
3 tablespoons lime juice,
plus more to serve
1 tablespoon olive oil
TIMES 1½ teaspoons curry powder
Salt and black pepper to taste
salt, black pepper, and additional lime
juice. Serve with sliced cooked chicken
breast, if desired.
PER 1-CUP SERVING: 194 CAL; 6.1g FAT
(0.7g SAT); 5.3g PRO; 31g CARB; 4g FIBER;
109mg SODIUM; 9.1g SUGARS

EDITOR’S TIP
fruity
flexibility
Any type of
dried fruit—or
fresh fruits
like apples or
pomegranates—
would work well
in this salad.

“I liked this very

much. I drizzled
it with olive oil
and used cumin
instead of curry.
I didn’t have
“Excellent salad! almonds, so
I subbed lemon I used walnuts
juice for the instead.”
lime and added – LINDA BRADFORD
a bit of zest.
I also used
parsley instead of
cilantro. I have
been searching
for a quinoa
salad to try. This
is a keeper.”
– K GILCHRIST

36 dec/jan 2018
©2017 Twinings North America, Inc. • twiningsusa.com/herbal

Infuse your life with flavour TM

Brilliantly blended by our nine Master Blenders, Twinings® Herbal Teas

 Spaghetti Squash I
armagazine.com/spaghetti-squash
1,494 REVIEWS
hands-on 15 min 1 spaghetti squash (about
total 1 hr, 15 min
serves 4 2 pounds), halved lengthwise
and seeded
2 tablespoons olive oil
1 onion, chopped (1 cup)
submitted by: 1 clove garlic, minced
james 1 (14.5-ounce) can diced
VEGETARIAN tomatoes with juices
“I made this a 1 (4-ounce) package crumbled
little more filling feta cheese (¾ cup)
with chicken, ½ cup olives, pitted and
roasted tomatoes, coarsely chopped
and sun-dried 2 tablespoons chopped fresh
tomatoes.” basil or 1 teaspoon dried basil
– EAYERS ½ cup toasted pine nuts

1. Preheat oven to 350°F. Lightly

grease a baking sheet.
2. Place squash halves, cut sides down,
on prepared baking sheet. Bake until
tender when pricked with a fork, 30 to
35 minutes. Let cool 20 minutes.
3. Meanwhile, heat oil in a large skillet
over medium heat. Add onion; cook,
stirring occasionally, until tender,
about 5 minutes. Add garlic; cook,
stirring, until fragrant, 2 to 3 minutes.
Add tomatoes; cook 2 minutes more.
Remove from heat.
4. Using a fork, remove squash pulp
from shell; stir into tomato mixture.
Add cheese, olives, basil, and ¼ cup
pine nuts; toss to combine. Sprinkle
with remaining ¼ cup pine nuts
before serving.

PER 1½-CUP SERVING: 328 CAL; 26.5g FAT

(6.3g SAT); 8.4g PRO; 18.5g CARB; 3.8g FIBER;
552mg SODIUM; 8.8g SUGARS
“Yum! My squash
was on the
larger side and
SAVED

104,207
it took 40 minutes
to soften. I added
a nice bright
stalk of broccoli.
“I pierced the The feta and olives TIMES
squash several really make
times and this dish pop.”
microwaved it five – CHERYL
to six minutes to
soften it. I also
added chopped
bell pepper
and portobello
mushrooms to
the onion mixture.
Yum! I’ll try adding
fresh spinach
next time.”
– THEKEARNS2004

dec/jan 2018 39
 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
@MOMMYSHORTS
feeds body and spirit, mom influencer Ilana Wiles shares her most loved 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. It’s easy, there’s 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 the Passion
I want my girls to know that they It’s amazing what their imaginations
are loved and that their ideas and can uncover when you support and
creations are valued—whether it be a listen to all their ideas.
drawing, a dance move, a song they
I encourage their independence in
made up, or a funny looking batch
whatever they do. The confidence they
of peanut butter cookies they baked
build by saying they made a creation of
with their mom.
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
 Only 5 ingredients, no need to stir, and the
fresh r

©/® The J.M. Smucker Company

*(7% DV) 16g fat and 2.5g saturated fat per serving
 Creamy Shrimp and
450 REVIEWS
Veggies armagazine.com/creamy-
shrimp-and-veggies
hands-on 20 min
total 30 min
serves 4 ¼ cup butter
1 large carrot, peeled and
thinly bias-sliced (¾ cup)
1 yellow bell pepper,
submitted by: chopped (1 cup)
proudwife
1 cup broccoli florets
QUICK 1 pound medium (41-50 count)
shrimp, peeled and deveined
¼ cup chopped green onions
3 cloves garlic, minced
1⅓ cups chopped Roma
tomatoes (about 2 large)
⅓ cup whipping cream
¼ cup dry white wine
2 tablespoons chopped
fresh basil
⅛ teaspoon cayenne pepper, 2. Stir shrimp mixture into sauce,
or to taste season with salt, and heat through.
½ teaspoon salt, or to taste Garnish with lemon zest, lemon
Lemon zest, lemon wedges, and wedges, and basil. Serve over angel
small basil leaves, for garnish hair pasta or rice, if desired.
1. Melt butter in a 12-inch skillet over PER SERVING (1 CUP SHRIMP AND VEGGIES):
medium-high heat. Add carrot; cook 318 CAL; 19g FAT (11.9g SAT); 25.4g PRO; 10.6g
2 minutes. Add bell pepper and broccoli; CARB; 2.4g FIBER; 747mg SODIUM; 5g SUGARS
cook 4 minutes more. Stir in shrimp,
green onion, and garlic. Cook and stir
until shrimp are opaque and cooked
through, about 5 minutes. Transfer
mixture to a bowl; cover with foil to keep
warm. Add tomatoes, cream, wine, basil,
and cayenne to skillet. Bring to a simmer,
reduce heat to medium-low, and simmer,
uncovered, until sauce is thick enough to
coat the back of a spoon, 6 to 8 minutes.

“I didn’t have
any shrimp, so
I used boneless,
skinless chicken
breasts. My family
wants it on our
regular rotation!” “I increased the
– ANNIE LEMA sauce, added
a little Cajun
seasoning and
mushrooms, and
served it over
fettuccine. The
sauce is light yet
rich. Divine!” “I substituted
– STACI half-and-half
for the heavy
cream, and olive
oil for butter for
a more slimming
version. If
serving over
noodles, let it sit
five minutes first
so they soak up
the sauce.”
– BETH DUNAWAY
QUINN

SAVED

74,182 TIMES

42 dec/jan 2018
 Apple Walnut
Crostata

California Walnuts
FOR THE BEST SIMPLE MEALS EVER
From starter to dessert, add flavor, texture and heart-healthy*
goodness with great tasting California walnuts. For these recipes
and more, visit Walnuts.org

Per one ounce serving. So Simple. So Good.™

*Heart-Check food certification 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.

Walnut Cheese Crostini Walnut Kale Caesar Salad Roasted Tomato Walnut Chicken
 “Wonderful and
so easy. I toasted
my sesame seeds
on the stove for
a couple of
minutes first.”
– JACKIE

“I added fresh
cherry tomatoes
and cooked it
a few minutes
longer because
I prefer my
veggies cooked
thoroughly.
I used brown
Minute Rice. Next
time, I will add
some broccoli
as well.”
– KAREN867

SAVED

35,541 TIMES

Stir-Fried Sesame 2 teaspoons minced fresh ginger baking sheet until golden brown,
2 cloves garlic, minced about 5 minutes.
104 REVIEWS
Vegetables with Rice 6 ounces cooked tofu or 3. Meanwhile, heat peanut oil in a large
armagazine.com/stir-fried-sesame-
hands-on 10 min chicken, cubed skillet or wok over medium-high heat
total 35 min vegetables
3 tablespoons low-sodium until very hot. Add peas, mushrooms, bell
serves 4
soy sauce pepper, onion, ginger, and garlic; stir-fry
1½ cups vegetable broth
1 tablespoon sesame oil until crisp-tender, about 8 minutes. Stir in
¾ cup uncooked long-grain
½ cup dry-roasted peanuts tofu and heat through.
white rice
submitted by: (optional) 4. Stir in soy sauce; cook 30 seconds.
1 tablespoon butter or vegetable oil
dakota kelly Remove from heat. Stir in sesame oil and
1 tablespoon sesame seeds
HEALTHY PICK 1. Preheat oven to 350°F. Stir together toasted sesame seeds. Serve over rice
2 tablespoons peanut oil
broth, rice, and butter in a saucepan. and top with peanuts (if using).
½ pound frozen snow peas,
Cover and bring to a boil over high
thawed and halved (2⅓ cups)
heat. Reduce heat to low and simmer, PER SERVING (½ CUP RICE PLUS 1½ CUPS
2 cups sliced mushrooms
covered, until all liquid is absorbed, STIR-FRY): 536 CAL; 25.7g FAT (5.6g SAT);
1 large red, orange, or yellow bell
about 15 minutes. 26.8g PRO; 52g CARB; 7.3g FIBER; 800mg
pepper, cut into 1-inch strips
2. Bake sesame seeds on a rimmed SODIUM; 11.2g SUGARS
1 large yellow onion, sliced

44 dec/jan 2018
Delicious Black Bean
Burritos armagazine.com/ 1,397 REVIEWS
delicious-black-bean-burritos
hands-on 15 min
total 30 min
6 (10-inch) flour tortillas serves 6
2 tablespoons vegetable oil
1½ cups red bell pepper,
chopped (about 1 large)
1½ cups chopped red onion submitted by:
jessie
(about 1 large)
3 cloves garlic, minced QUICK
1 jalapeño pepper, minced
(seeded if you want less heat)
2 (15-ounce) cans reduced-sodium
black beans, drained and rinsed
1 (8-ounce) package
cream cheese, cubed
½ teaspoon salt
⅓ cup chopped fresh cilantro,
plus more for garnish
2 limes, 1 juiced (about
2 tablespoons) and 1 sliced
for garnish

1. Preheat oven to 350°F. Wrap tortillas

in foil and heat 15 minutes. (If you
want to avoid the oven altogether, you
can heat these in the microwave 30
seconds on High at the end of Step 3.)
2. Meanwhile, heat oil in a 10-inch
skillet over medium-high heat. “I covered the
Add bell pepper, onion, garlic, and burritos in pepper
jalapeño; cook, stirring occasionally, Jack cheese
2 minutes. Add beans; cook, stirring and baked them
frequently, 3 minutes more. five minutes.
3. Reduce heat to medium. Add Very good.”
cream cheese and salt; cook, stirring – SCHMERNA
occasionally, 2 minutes. Stir in cilantro
and lime juice.
4. Spoon ¾ cup mixture evenly down
center of each warmed tortilla. Roll up,
garnish with cilantro and lime wedges,
and serve immediately.

PER SERVING: 540 CAL;

23.3g FAT (10.2g SAT);
16.4g PRO; 70g CARB;
11.2g FIBER;
1,017mg SODIUM;
7.2g SUGARS

SAVED

115,337
TIMES
 on the side

make-ahead magic
Wouldn’t it be great if your holiday dishes were already prepared,
just waiting to go from the fridge to the oven? Give yourself the
gift of a few extra hours of sanity with these make-ahead sides.

“Delicious!
I sautéed the
sprouts with
a chopped onion,
along with
half of the butter.
I’ll be making “I skipped the
this again.” butter and
– HOLLY LOREK
balsamic, and
added a little brown
sugar. Instead of
using the stovetop,
I baked them in
the oven.”
– LEXYMICHELE

Skillet-Braised Brussels Sprouts

PHOTOS: GREG SCHEIDEMANN; FOOD STYLING: KELSEY BULAT; PROP STYLING: SUE MITCHELL

armagazine.com/skillet-braised-brussels-sprouts
129 REVIEWS
hands-on 20 min 8 slices thick-cut bacon,
total 25 min sliced into ¼-inch pieces
serves 8 2 pounds Brussels sprouts,
trimmed and halved
2 cloves garlic, thinly sliced
submitted by: 1 cup low-sodium chicken
kyle stock, or more as needed
QUICK 2 tablespoons balsamic vinegar
2 tablespoons butter
¼ teaspoon salt, or to taste
¼ teaspoon black pepper, or to taste
1. Cook bacon in a large skillet over
medium-low heat until just crisp, about
10 minutes. Transfer to a paper-towel-
lined plate, reserving grease in skillet.
2. Increase heat to medium-high; add
Brussels sprouts and sauté until lightly
browned, 2 to 3 minutes. Add garlic and
sauté until fragrant, 1 to 2 minutes.
3. Pour stock over Brussels sprouts
mixture. Reduce heat to medium-low
and simmer, covered, 4 minutes. Remove
lid and continue simmering, stirring
occasionally, until liquid is evaporated
and sprouts are tender, about 5 minutes.
[If making ahead, prepare through
Step 3. Let cool, then chill the sprouts
and the bacon in separate airtight
containers up to 1 day. Reheat sprouts in
a large skillet over medium-low heat 5 to
10 minutes before continuing to Step 4.]
4. Remove from heat. Stir in bacon,
vinegar, butter, salt, and pepper until
butter is melted.
PER ¾-CUP SERVING: 233 CAL; 18.2g FAT
(6.9g SAT); 8.6g PRO; 10.7g CARB; 3.9g FIBER;
380mg SODIUM; 3.2g SUGARS

dec/jan 2018 47
on the side

“Everyone loved
this with their
21 REVIEWS holiday turkey.
hands-on 25 min People asked
total 1 hr, 10 min
serves 10 for seconds and
thirds. (No one
does that for
cranberry sauce
submitted by:
chef john from a can.) I’ve
been stirring some
VEGETARIAN
of the leftovers
“This was just into my yogurt
Mascarpone Mashed what I was each morning.”
Potatoes armagazine.com/ searching for! – HEATHER MOYER
mascarpone-mashed-potatoes I used less sugar
and added pecans.
5 pounds russet potatoes,
It was perfect!”
peeled and halved lengthwise
– JDIKKEN
½ cup mascarpone cheese, at
room temperature
1 egg yolk
¾ cup milk
½ teaspoon salt, plus more to taste
¼ teaspoon black pepper,
plus more to taste
⅛ teaspoon cayenne pepper,
or to taste
1 cup butter, at room temperature
and cut into chunks

1. Bring potatoes to a boil in a large pot

of salted water, then reduce heat to
medium-low. Cook until very tender,
15 to 20 minutes. Transfer to a colander
and drain thoroughly, about 5 minutes.
2. Preheat oven to 425°F. Stir together
mascarpone and egg yolk with a wooden
spoon or spatula in a small bowl until
smooth. Stir in milk and whisk until
smooth. Season with salt, black pepper,
and cayenne.
3. Transfer potatoes to a very large bowl.
Add butter. Season with additional 33 REVIEWS
salt and black pepper, if desired. Mash hands-on 20 min
together with a potato masher until fluffy. total 1 day
serves 8
Stir in mascarpone mixture.
4. Spread potatoes into a 9x13-inch
(3-quart) baking dish. Smooth top, then
use tip of a spatula to lightly press and “I forgot to pick submitted by:
lift potatoes to create small peaks and up mascarpone, karen dunn
valleys for browning. [If making ahead, so I used sour Apple-Cranberry Relish GLUTEN-FREE
armagazine.com/apple-cranberry-relish
don’t preheat the oven until you’re ready cream. I cut the
to bake. Assemble the dish through butter by more 1 large orange, zested food processor or blender. Add
Step 4, then cover with foil and chill up than half and still (about 2 teaspoons zest) cranberries, apple, and celery.
to 1 day. Bake, covered, 20 minutes, then thought it had a 1 (12-ounce) package Pulse until coarsely chopped.
uncover and continue to Step 5.] nice, rich flavor.” cranberries Transfer to a bowl; stir in sugar
5. Bake until heated through and top – MICKDEE 1 apple, peeled, cored, and orange zest. Transfer to an
is golden brown, 20 to 25 minutes. and coarsely chopped airtight container, cover, and chill
If desired, garnish with sliced green 1 stalk celery, chopped at least 1 day and up to 1 week.
onions and red pepper flakes. 1½ cups sugar
PER ½-CUP SERVING: 187 CAL; 0.1g FAT
PER 1-CUP SERVING: 429 CAL; 24.5g FAT (15g SAT); Peel orange, removing bitter (0g SAT); 0.5g PRO; 48g CARB; 2.6g
5.4g PRO; 48g CARB; 4.2g FIBER; 287mg SODIUM; white membranes, then separate FIBER; 5.5mg SODIUM; 44g SUGARS
3g SUGARS into sections. Put sections in a

48 dec/jan 2018
 r t,

s
s e

e
e s

i
t d

r
The perfe c

wi t h c h e r
on top.

Mini Marbled Cherry Cheesecakes

INGREDIENTS: DIRECTIONS:
• 18 chocolate cookies with white filling Preheat oven to 350°F • Line muffin tins with paper
liners for 18 cheesecakes • Place one chocolate cookie
• 2 (8 oz.) packages cream cheese, softened in the bottom of each paper cup • Beat cream cheese,
• 1/3 cup sugar sugar, eggs and vanilla until light and fluffy • Fold in
• 2 eggs half can of Lucky Leaf Premium Cherry Fruit Filling
• Fill each muffin liner with this mixture about ¾ full
• 1 tsp. vanilla • Bake 20-25 minutes until done • Cool • Top each
• 1 can Lucky Leaf Premium Cherry Fruit Filling cheesecake with a spoonful of the remaining Cherries

Find more recipes, tips, videos & more at

 on the side

“The carrots are

just the right
“This is the best balance of sweet
salad I have ever and savory, and
the almonds give 119 REVIEWS
eaten. I sautéed a
chicken breast in the perfect crunch. hands-on 20 min
The carrots also total 1 hr, 20 min
olive oil and garlic serves 6
and added make a great
that to the salad.” side dish on their
– RON LLOYD
own. I can’t rave
enough about submitted by:
this recipe!” morgan nowicki
– JACKIE N MATT THOMAS VEGETARIAN

Roasted Carrot Salad

armagazine.com/
roasted-carrot-salad

2 pounds carrots,
peeled and thinly sliced
diagonally
½ cup slivered almonds,
toasted [From our kitchen:
If you’re making this
ahead, toast the almonds
separately and add them
with the cheese and
cranberries in Step 4.]
2 cloves garlic, minced
¼ cup extra-virgin olive oil
½ teaspoon salt, or to taste
¼ teaspoon black pepper,
or to taste
1 tablespoon cider vinegar
1 teaspoon honey
1 (4-ounce) package Danish
blue cheese, crumbled
⅓ cup dried cranberries
2 cups arugula

1. Preheat oven to 400°F.

2. Mix together carrots,
almonds, and garlic in a shallow
baking pan. Drizzle with oil,
then sprinkle with salt and
pepper. Spread evenly in pan.
3. Roast, stirring twice, until soft
and edges turn brown, about
30 minutes. Remove from oven
and cool to room temperature.
[If making ahead, prepare
through Step 3. Cover carrot
mixture and chill up to 1 day,
then bring to room temperature
“One of the best before continuing to Step 4.]
recipes I have 4. Transfer carrots to a large
mixing bowl. Drizzle with vinegar
ever made from
and honey; toss to coat. Add
this site! I used
cheese and cranberries; toss
Gorgonzola and again to combine. Stir in arugula.
doubled the
garlic because PER 1-CUP SERVING: 282 CAL; 19.7g FAT
we’re garlic fans.” (5.3g SAT); 7.5g PRO; 22.4g CARB; 5.4g
– ANN PERSONS FIBER; 506mg SODIUM; 12.8g SUGARS

dec/jan 2018 51
 bright
LIFE
simple
ACT

vibrant
COMMUNITY

Check with your local program for details.

RECYCLINGPARTNERSHIP.ORG
PHOTOS: GREG SCHEIDEMANN; FOOD STYLING: JILL LUST; PROP STYLING: SUE MITCHELL

state
of mind

dec/jan 2018 55
eat it now
eat it now
Orange-Gorgonzola Salad
with Citrus Vinaigrette
192 REVIEWS armagazine.com/orange-gorgonzola-
hands-on 20 min salad-with-citrus-vinaigrette
total 20 min
serves 4
For Salad
⅓ cup walnut halves
8 ounces mixed salad
submitted by: greens (8 cups)
faithful96 2 large oranges, peeled,
QUICK sectioned, and cut into pieces
¼ cup thinly sliced red onion
¼ cup crumbled Gorgonzola cheese
For Dressing
⅓ cup freshly squeezed orange
juice (from 1 large orange)
2 tablespoons sugar
2 tablespoons olive oil
2 tablespoons vegetable oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
⅛ teaspoon black pepper
⅛ teaspoon dried oregano

1. Toast walnuts in a skillet over medium

heat, stirring constantly, until lightly
browned, about 5 minutes. Toss together
walnuts, salad greens, orange pieces, red
onion, and cheese in a large bowl.
“I made this 2. For dressing, add orange juice and
a second time remaining ingredients to a lidded 1-pint
and used jar. Seal jar and shake to mix. Drizzle
walnut oil in dressing over greens.
place of the
vegetable oil. PER SERVING (3 TABLESPOONS DRESSING
It moved this AND 2½ CUPS SALAD): 297 CAL; 22.3g FAT
salad from (4.2g SAT); 5.7g PRO; 22.3g CARB; 3.9g FIBER;
wonderful to 166mg SODIUM; 16g SUGARS
outstanding!”
– CRYSTAL S

“If you’re in a
hurry, you can
use canned
mandarins
(drained and
rinsed) in place
of the oranges.”
– BARB A.

PHOTOS: TO COME

56 dec/jan 2018
POTATO BREAKFAST GRATIN
WITH PEPPERS AND PARMESAN
YIELD: 6-8 servings

INGREDIENTS
2 pounds small red potatoes, SUHSDUHGEDNLQJGLVK0L[
sliced 1/8- to 1/4-inch thick on together the bell pepper, garlic,
a mandoline and 1/2 cup of the Stella®
ODUJHUHGEHOOSHSSHU´QHO\ 3DUPHVDQFKHHVH6SUHDGWKLV
diced PL[RYHUWKHSRWDWRHV
4 cloves garlic, minced
Whisk together the eggs,
1 1/4 cup Stella® Parmesan
DGGWKHPLON\RJXUWDQG
cheese, divided
cup Stella®3DUPHVDQFKHHVH
10 large eggs
Season with salt and a generous
1 cup whole milk
TXDQWLW\RIEODFNSHSSHU3RXU
FXSSODLQ*UHHN\RJXUW
DERXWKDOIRIWKLVHJJPL[WXUH
1 1/2 teaspoons salt
RYHUWKHSRWDWRHV
)UHVKO\JURXQGEODFNSHSSHU
)UHVKSDUVOH\RUEDVLOWRJDUQLVK /D\WKHUHVWRIWKHSRWDWRHVRQ
WRSLQQHDWRYHUODSSLQJURZV
DIRECTIONS
3RXUWKHUHVWRIWKHHJJPL[WXUH
Preheat the oven to 350° F
over the potatoes, and top with
DQGOLJKWO\JUHDVHD[LQFK
the remaining 1/4 cup Stella®
3-quart baking dish with baking
3DUPHVDQFKHHVH
VSUD\RUROLYHRLO
Bake uncovered for 50 to 60
Place the potatoes in a large
minutes or until the egg is
microwave-safe bowl and
puffed and golden around the
DGGFXSZDWHU&RYHUDQG
HGJHVDQGIXOO\FRRNHGLQWKH
microwave for 5 to 7 minutes,
FHQWHU6SULQNOHZLWKFKRSSHG
or until the potatoes are just
SDUVOH\RUEDVLO/HWFRROIRU
WHQGHU
WRPLQXWHVEHIRUHVHUYLQJ
'UDLQWKHSRWDWRHV6SUHDGKDOI
Visit stellacheese.com
of them in the bottom of the for more recipes.

From shredded to crumbled and sharp to sweet, we have a cheese to

match your mood and flavors to satisfy any craving. Infuse your meals
with the delicious tastes of specialty cheeses. Locate your Stella ®
brand retailer and learn more about our Italian-style cheeses with
varieties to please every palette.

ITALIAN CRAFTSMANSHIP | MODERN CONVENIENCE

© 2017 Saputo Cheese USA Inc. All rights reserved. Stella ® is a registered trademark owned by Saputo Cheese USA Inc.
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™.
 eat it now

Citrus-Ginger Roasted
Beets and Carrots 16 REVIEWS
armagazine.com/citrus-ginger-
hands-on 25 min
roasted-beets-and-carrots total 1 hr, 25 min
serves 6
3½ pounds beets (about
4 beets), peeled, halved,
and sliced “I covered the
3 large carrots (¾ pound), submitted by: vegetables for
bjalg the first
peeled and quartered
2 tablespoons olive oil HIDDEN GEM 15 minutes, then
1 teaspoon sea salt uncovered them
2 grapefruit, 1 juiced; to caramelize.
1 peeled and sectioned Top it with
¼ cup fresh lemon juice crumbled feta
(from 1 large lemon) or goat cheese—
2 tablespoons red wine even better!”
vinegar – CHEFDOG
1 tablespoon honey
1 teaspoon ground ginger
½ teaspoon low-sodium
soy sauce
2 tablespoons chopped
fresh parsley, for garnish

1. Preheat oven to 400°F.

2. Set aside ½ cup beets and
¼ cup carrots for the sauce. Put
remaining beets and carrots on
a foil-lined baking sheet. Drizzle
with 1 tablespoon oil, sprinkle
with salt, and toss to coat. Cover
with more foil; bake until tender,
about 1 hour.
3. Meanwhile, add reserved beets
and carrots, ⅓ cup grapefruit “To blend the
juice, lemon juice, vinegar, honey, vegetables
ginger, soy sauce, and remaining properly, I roasted
tablespoon oil to a blender; blend all of them, then
on high speed until smooth, set aside those
about 2 minutes. for puréeing.
4. Drizzle sauce over cooked The vegetables
vegetables. Add grapefruit were softer then.”
sections, toss to coat, and garnish – TRACY BLACK
with parsley.

PER SERVING (1 CUP VEGETABLES AND

3½ TABLESPOONS SAUCE): 187 CAL;
5.1g FAT (0.7g SAT); 4.1g PRO; 34g CARB;
7.8g FIBER; 446mg SODIUM; 23g SUGARS

PROMOTION

Keep your teeth bright with ARM & HAMMER™ toothpaste even after

MAY WE having the Citrus-Ginger Roasted Beets and Carrots (above). It

naturally brightens your smile, thanks to the enamel-safe power
of ARM & HAMMER™ Baking Soda. Try ARM & HAMMER™
SUGGEST Advance White™ toothpaste and feel it working every time you
brush! Discover more about safe whitening at ArmandHammer.com
 eat it now

Gingerbread
Butterscotch Trifle
GINGERBREAD
6 tbsp. butter 1 tsp. baking soda
1 egg 1 tsp. ground ginger
¼ c. Sugar In The Raw® 1 tsp. ground cinnamon
¼ c. Stevia In The Raw® ½ tsp. sea salt
¾ c. molasses ½ c. boiling water
2 c. all-purpose flour
BUTTERSCOTCH SAUCE
¼ c. butter ½ c. heavy cream
¼ c. brown sugar ¾ tsp. sea salt
¼ c. Stevia In The Raw® 2 tsp. vanilla extract
WHIPPED CREAM
1 c. heavy cream
1 tbsp. Sugar In The Raw®
1½ tsp. Stevia In The Raw®

Preheat oven to 350. Lightly grease a 9” square

baking pan. Beat butter w/ sugar and stevia until
15 REVIEWS
creamy. Beat in molasses and egg. Beat in flour, hands-on 15 min
baking soda, ginger, cinnamon and salt on low total 1 hr, 55 min
makes 1 loaf
speed. Then mix in water on low speed. (12 slices)
Pour into prepared pan and bake 35-40 min.
Cool completely and cut into 1” cubes.
For butterscotch, melt butter in a small saucepan submitted by:
carol
over medium heat. Add brown sugar, stevia,
cream and salt. Whisk until combined. HIDDEN GEM
Bring to a gentle boil and cook for 5 minutes.
Stir in vanilla and cool to room temperature. Orange-Date Bread 2. Beat egg lightly, then beat in
In a large bowl, beat cream, sugar and stevia on armagazine.com/orange-date-bread butter and sugar until smooth. Stir in
high speed until stiff peaks form - about 1 min. 1 tablespoon orange zest, ⅔ cup orange
Keep whipped cream cold until ready to assemble
1 egg juice, the boiling water, and vanilla.
trifle. To assemble, divvy half the gingerbread
2 tablespoons butter, softened 3. Stir together flour, baking powder,
cubes into 10 individual serving dishes.
Layer the butterscotch sauce and whipped cream 1 cup sugar soda, and salt in another bowl. Stir in
then top with remaining gingerbread cubes, 2 large oranges, zested and juiced dates and walnuts. Add flour mixture to
⅓ cup boiling water egg mixture; stir to moisten. Spoon into
1 teaspoon vanilla extract prepared loaf pan.
2 cups flour 4. Bake until a toothpick inserted near
1 teaspoon baking powder the center comes out clean, about
1 teaspoon baking soda 1 hour. Cool in pan 10 minutes. Transfer
©2017 Cumberland Packing Corp.

¾ teaspoon salt bread to a wire rack to cool completely.

1 cup dates, pitted and chopped
All Rights Reserved.

½ cup chopped walnuts PER SLICE: 240 CAL; 5.7g FAT (1.7g SAT);
3.9g PRO; 45g CARB; 2.3g FIBER;
1. Preheat oven to 350°F. Grease and 303mg SODIUM; 25g SUGARS
flour a 5x9-inch loaf pan.

60 dec/jan 2018
©2017 Cumberland Packing Corp.
All Rights Reserved.

Swapping out half

the sugar in your recipes
is a piece of cake!

NO CONVERSION Reduce sugar, calories and confusion from your recipes by swapping
out half the sugar for Stevia In The Raw. ® Why only half? Keeping half

= the sugar is important for moisture, browning and rising. One cup of
Stevia In The Raw® has the same sweetness as one cup of sugar and
1 Cup 1 Cup Stevia pairs really well with bold flavors like chocolate, peanut butter and of
Sugar In The Raw® course, gingerbread. Find sweet recipes and more at InTheRaw.com
eat it now

Tangerine-Lemon
Cupcakes armagazine.com/ 22 REVIEWS
tangerine-lemon-cupcakes
hands-on 20 min
total 2 hr
For Cupcakes makes 20 cupcakes
1 (18.25-ounce) package
yellow cake mix
1 (3-ounce) package instant
lemon pudding mix submitted by:
leslie tackett
¾ cup tangerine juice “Very moist and
½ cup vegetable oil very orange-y.
4 eggs I used vanilla
For Glaze pudding instead of
3 tablespoons tangerine juice
lemon pudding.”
1 lemon, zested and juiced
– STEVE
2 cups powdered sugar

Make Cupcakes
1. Preheat oven to 325°F.
Line 2 muffin tins with 20 paper
liners. (To make as a cake,
generously grease and flour
a 10-inch Bundt pan.)
2. Mix together cake and pudding
mixes in a bowl. Stir in tangerine
juice, oil, and eggs until well
blended, then fill each prepared “A great way
muffin cup about two-thirds full. to use up the
3. Bake until a toothpick inserted tangerines we
in centers of cupcakes comes recently bought
out clean, 15 to 17 minutes. (For on our way home
a cake, bake about 35 minutes.) from Florida.”
Let cool in pan 10 minutes, then – S. MILLER
transfer cupcakes to a wire rack
to cool completely.
Make Glaze
4. Stir together tangerine juice,
1 tablespoon lemon juice, and
the powdered sugar in a bowl
until well blended. Drizzle over
cooled cupcakes, then sprinkle
with lemon zest.

PER CUPCAKE: 244 CAL; 9.5g FAT

(1.4g SAT); 2.5g PRO; 38g CARB; 0.3g
FIBER; 244mg SODIUM; 16.2g SUGARS

PROMOTION

MAY WE Reduce the calories in the Tangerine-Lemon

Cupcakes and Lime Fudge by replacing half the sugar

SUGGEST with an equal amount of Stevia In The Raw®.

 Lime Fudge 1. Preheat oven to 375°F. Line an 8-inch saucepan over medium heat until
armagazine.com/lime-fudge square baking dish with parchment chocolate is melted. Remove pan
4 REVIEWS paper or foil, leaving a 2-inch overhang from heat; stir in lime zest and juice.
hands-on 20 min ⅓ cup unsalted butter, melted on 2 sides. Grease sides and bottom Pour mixture over cooled crust,
total 3 hr
makes 32 pieces ¼ cup sugar of paper with butter or cooking spray. cover with plastic wrap, and chill at
1¼ cups graham cracker crumbs 2. Stir together butter and sugar in a least 2 hours and up to overnight.
1 (14-ounce) can sweetened bowl until sugar is dissolved. Stir in 5. Lift fudge from dish using parchment
condensed milk graham cracker crumbs. Press mixture overhangs, then cut into 1x2-inch
submitted by: 1 (11- to 12-ounce) package into bottom of prepared baking dish. pieces. (Fudge keeps up to 1 week,
grampnana 3. Bake until edges are lightly browned, chilled in an airtight container.)
white chocolate chips
HIDDEN GEM 1 (4-ounce) bar white chocolate, 5 to 8 minutes. Transfer crust to a wire
coarsely chopped rack and let cool about 30 minutes. PER PIECE: 146 CAL; 7.2g FAT (5g SAT);
2 tablespoons grated lime zest 4. Meanwhile, stir together condensed 1.5g PRO; 19.7g CARB; 0.2g FIBER;
¼ cup lime juice milk, white chocolate chips, and 47mg SODIUM; 15.4g SUGARS
chopped white chocolate in a large

Made with extracts from the sweet leaves of the stevia plant, the Stevia In The Raw®
specially formulated Baker’s 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
 Jacob Sanchez
Diagnosed with autism

Lack of speech is a sign of autism. Learn the others at autismspeaks.org/signs.

 # classics

classics
made healthy
A few simple adjustments can make not-so-
good-for-you favorites a lot healthier.
These are classic dishes you can feel good about.
PHOTOS: BLAINE MOATS; FOOD STYLING: KELSEY BULAT; PROP STYLING: SUE MITCHELL

Crispy Fish and Chips

(recipe on next page)

dec/jan 2018 65
 #
BRAND-NEW
RECIPE! GO
ONLINE TO RATE
AND REVIEW.
hands-on 25 min
total 50 min
serves 4

photo
submitted by: on previous
oldmanwendel page
GLUTEN-FREE

Crispy Fish and Chips

shredded coleslaw mix

1 pound sweet potatoes, cut

2 tablespoons olive oil

4 (4-ounce) fresh or thawed

frozen whitefish fillets, such as

1 egg, lightly beaten

1 tablespoon water
2
cornflakes, crushed

1. Preheat oven to 400°F.

lime juice, ½ teaspoon salt, and

¼ teaspoon pepper in a bowl. Stir

3. Line a 10x15-inch baking pan with

potatoes on prepared pan. Drizzle

chili powder and ¼ teaspoon salt;

toss to coat. Bake until tender and
browned, 20 to 25 minutes.
4. Meanwhile, rinse fish and pat dry
with a paper towel. Stir together
each fillet in egg mixture, letting
5. Heat remaining tablespoon oil
in a 10-inch oven-safe skillet over
medium-high heat. Add fish and cook
easily, about 15 minutes. Serve with
PER SERVING (1 FILLET, ¾ CUP SLAW, AND
4 OUNCES POTATOES): 366 CAL; 10g FAT
(2g SAT); 29g PRO; 40g CARB; 6g FIBER;
564mg SODIUM; 9g SUGARS
66 dec/jan 2018
BRAND-NEW Zesty Carnitas Tacos Make Carnitas
RECIPE! GO armagazine.com/zesty-carnitas-tacos 1. Trim fat from pork. Cut pork into
ONLINE TO RATE 2- to 3-inch pieces; transfer to a
AND REVIEW.
For Carnitas 4-quart slow cooker. Stir in onion,
hands-on 30 min
total 4 hr, 30 min 1 (2- to 2½-pound) boneless orange juice, cumin, 1½ teaspoons
serves 8 pork shoulder roast salt, oregano, and cayenne.
½ cup chopped onion 2. Cover and cook on Low 8 to
⅓ cup orange juice 10 hours, or on High 4 to 5 hours.
submitted by: 1 tablespoon cumin Transfer pork to a large bowl; shred
dougiebdoug
1½ teaspoons kosher salt using 2 forks. Add enough cooking
GLUTEN-FREE 1 teaspoon dried oregano, crushed liquid from slow cooker to moisten.
¼ teaspoon cayenne pepper Make Lime Crema
For Lime Crema 3. Add 2 tablespoons lime juice to
1 lime, zested and juiced a small bowl. Stir in yogurt and
2 (5.3-ounce) containers ½ teaspoon salt. (We also dusted
plain fat-free Greek yogurt ours with chili powder.)
½ teaspoon kosher salt Make Tacos
For Tacos 4. Serve pork in tortillas with cabbage,
16 (6-inch) soft yellow corn tortillas red onion, and pico de gallo (if using).
4 leaves green cabbage, shredded Garnish with crema and lime zest.
1 cup very thinly sliced
red onion (about 1 onion) PER 2-TACO SERVING: 301 CAL; 8g FAT
1 cup pico de gallo (optional) (2g SAT); 29g PRO; 28g CARB; 4g FIBER;
329mg SODIUM; 7g SUGARS
 # classics

BRAND-NEW Pasta Primavera with

RECIPE! GO Cauliflower Sauce
ONLINE TO RATE armagazine.com/pasta-
AND REVIEW. primavera-cauliflower-sauce
hands-on 40 min
total 50 min
serves 4 1 tablespoon olive oil
½ cup chopped onion
2 cloves garlic, minced
submitted by: 3 cups cauliflower florets
caitlynd
¾ cup vegetable broth
VEGETARIAN ½ cup finely shredded Parmesan
cheese, plus more for garnish
⅓ cup water
⅛ teaspoon black pepper
6 ounces multigrain spaghetti
4 cups broccoli florets and/or green
beans, cut into 1-inch pieces
1 red bell pepper, cut into
bite-size strips
2 tablespoons sliced fresh basil
Lemon zest (optional)
1 tablespoon lemon juice

1. Heat oil in a small saucepan over

medium heat. Add onion and garlic;
cook, stirring occasionally, until onion is
tender, 3 to 4 minutes. Stir in cauliflower
and broth; bring to a boil. Reduce heat
and simmer, covered, until tender,
about 15 minutes. Uncover and let cool
slightly. Transfer to a food processor.
EDITOR’S TIP Add cheese, water, and black pepper.
protein bump Cover and pulse until smooth.
We used a high- 2. Meanwhile, cook pasta according to
protein pasta to package directions, adding broccoli and
boost the protein bell pepper the last 5 minutes. Drain,
reserving ½ cup cooking water.
in this vegetarian
3. Return pasta mixture to pot and stir in
dish. You can
cauliflower sauce. Heat through, stirring
double the protein in reserved cooking water (if needed) to
per serving by reach desired consistency. Garnish with
adding 8 ounces basil, zest (if using), lemon juice, and
cooked and sliced additional cheese.
chicken breast.
Double the sauce PER 2-CUP SERVING: 287 CAL; 8.3g FAT
in Step 1 to keep (2.4g SAT); 16g PRO; 44g CARB; 8.1g FIBER;
the dish creamy. 415mg SODIUM; 7.2g SUGARS

PROMOTION

The right broth can elevate anything from Pasta

Primavera to your favorite holiday soups and sides.
MAY WE Choose a broth with bold flavor and 100% natural
ingredients, like Swanson®, and use it in place of water
SWANSON.
CHOOSE NATURAL.
SUGGEST when you cook. Even something as simple as mashed
potatoes can go from bland to bold with Swanson Broth.
#whatsinyourbroth
IF A BROTH’S FIRST INGREDIENT IS WATER,
YOU’RE NOT MAKING SOUP,
YOU’RE BOILING VEGETABLES.

Some “other” brands start with water. We use

rich, golden chicken stock. So when you’re making
soup, make it with 100% natural Swanson.®
SWANSON. CHOOSE NATURAL.
#whatsinyourbroth
© 2017 CSC Brands LP.
PROMOTION

PRODUCTS,
EVENTS, AND
PROMOTIONS
EVERYONE IS
TALKING ABOUT

FINDS

BRIGHTENING YOUR SMILE

NEVER FELT SO GOOD.
And it’s all thanks to the natural power
of ARM & HAMMER™ Baking Soda. As
the key ingredient in ARM & HAMMER™
Advance White™ toothpaste, you can
feel it working to provide enamel-safe
whitening and a cleaner, brighter smile.

Find out more at ArmandHammer.com

SLOW COOKER JAMBALAYA

Warm up your winter nights with STEVIA IN THE RAW®
our classic Slow Cooker Jambalaya. Swap half the sugar with zero calorie
Combine hearty ingredients with a Stevia In The Raw® Bakers Bag in your
jar of RAGÚ® Chunky Tomato Garlic favorite Holiday recipes. Bakers Bag
& Onion Sauce and let the slow cooker measures cup for cup, like sugar—no
work its magic. By the time the kids are conversion necessary!
home from school, a mouthwatering
InTheRaw.com
meal is ready to be served. It doesn’t
get much tastier than this. Enjoy!

ARTISAN FLAVOR,
CONVENIENTLY PACKAGED
Stella® Shredded Parmesan and
Shaved Parmesan are now available
in 8-ounce pillow bags. Made with old
world craftsmanship, Stella® Parmesan
cheese is carefully aged for a
distinctive, slightly nutty flavor.

StellaCheese.com
Ragu.com/Recipes

BRAND-NEW Healthier Kung Pao Chicken
RECIPE! GO armagazine.com/healthier-kung-pao-chicken
ONLINE TO RATE
AND REVIEW. 5 teaspoons low-sodium
hands-on 20 min soy sauce
total 40 min 2 teaspoons dry sherry
serves 4 2 teaspoons toasted
sesame oil
1 pound boneless, skinless
submitted by:
lucyfitz46 chicken breasts, cut into
½-inch pieces
HEALTHY PICK
3 tablespoons water
2 tablespoons rice vinegar
1 tablespoon sugar
1 teaspoon cornstarch
4 teaspoons canola oil
4 dried red chile peppers,
seeded and broken into
small pieces
4 green onions, cut
into 1-inch pieces
2 cups coarsely chopped
bok choy
2 teaspoons grated
fresh ginger
¼ cup chopped unsalted
dry roasted peanuts
1⅓ cups hot cooked
brown rice
®
Flavor Infusions Rice adds to the
# classics
1. Stir together 2 teaspoons soy
sauce, the sherry, and sesame oil
in a bowl. Add chicken and toss
to coat. Cover and let marinate
at room temperature 20 minutes.
Meanwhile, stir together water,
rice vinegar, sugar, cornstarch,
and remaining 3 teaspoons soy
sauce; set aside.
2. Heat 2 teaspoons canola oil
in a large skillet over medium-
high heat. Stir-fry chicken until
nearly cooked through, about
5 minutes. Remove chicken. Add
chile peppers, green onions, and
remaining 2 teaspoons canola
oil to skillet; stir-fry 1 minute. Add
bok choy and ginger; stir-fry
1 minute more. Add chicken and
soy sauce mixture; cook until
bubbling. Sprinkle with peanuts
and serve with rice.
PER SERVING (⅓ CUP RICE PLUS ⅔ CUP
CHICKEN): 367 CAL; 15.2g FAT (2.2g SAT);
31g PRO; 25.5g CARB; 2.8g FIBER; 351mg
SODIUM; 5.1g SUGARS
 dinner spinner

194 REVIEWS
hands-on 10 min
salad
total 10 min
serves 6
nights
submitted by: Singer6 named her salad
singer6
perfectly: “Our Favorite Balsamic
QUICK
Vinaigrette Salad” is our favorite,
Our Favorite Balsamic too! Pair it with Brunswick Stew
Vinaigrette Salad on page 74 for a hearty supper
armagazine.com/our-favorite-
balsamic-vinaigrette-salad ideal for a cold night. We’ve
½ cup olive oil
got that, plus seven more menus
¼ cup balsamic vinegar using recipes in this issue.
1 green onion, pale green
PHOTOS: BLAINE MOATS; FOOD STYLING: JILL LUST; PROP STYLING: SUE MITCHELL

and white parts only,

minced (about 4 teaspoons)
1 clove garlic, minced
1 teaspoon Dijon mustard
1 teaspoon honey
¼ teaspoon salt
¼ teaspoon black pepper
1 (10-ounce) package
mixed salad greens

Shake together all ingredients

except salad greens in a lidded 1-pint
glass jar until thoroughly combined.
(Dressing keeps up to 2 weeks,
covered and chilled. Let stand at room
temperature 1 hour and shake before
serving.) Drizzle over salad greens.

PER SERVING (1½ CUPS SALAD AND

2 TABLESPOONS DRESSING): 173 CAL;
18g FAT (2.5g SAT); 0.1g PRO; 3.1g CARB;
0g FIBER; 111mg SODIUM; 2.6g SUGARS

MAKE + + +
IT A
MEAL
BRUNSWICK STEW AND HAPPY ROAST CHICKEN p.110 DELICIOUS SALMON p.110
CREAMY POLENTA p.74
dec/jan 2018 73
 dinner spinner Brunswick Stew
armagazine.com/brunswick-stew
342 REVIEWS
hands-on 30 min ¾ pound ground beef
total 3 hr, 30 min
serves 6 ¾ pound ground pork
½ cup onion, chopped
1 stalk celery, chopped (½ cup)
¾ pound cooked boneless, skinless
submitted by: chicken breasts, shredded
rakestraw or chopped (about 2 cups)
HEALTHY PICK 1 green bell pepper,
chopped (1 cup)
1 (14.75-ounce) can
cream-style corn
1 (14.5-ounce) can diced
tomatoes, with juices
⅓ cup ketchup
¼ cup hickory barbecue sauce
¼ teaspoon black pepper
¼ teaspoon hot sauce (optional)
Cook beef, pork, onion, and celery in a
large skillet over medium heat, stirring
and breaking up any large pieces, until
meat is browned. Drain off grease,
then transfer meat mixture to a 4- to
5-quart slow cooker. Stir in remaining
ingredients. Cover and cook on High
3 hours or on Low 6 hours.
PER 1⅓-CUP SERVING: 419 CAL; 18.1g FAT
(6.6g SAT); 37g PRO; 26.7g CARB; 2.3g FIBER;
664mg SODIUM; 13.9g SUGARS

WINE PAIRING
Motto Unabashed
Zinfandel or other
fruity California
Zinfandel

“The barbecue
sauce gave
it a unique flavor
“I added a (at least for this
package of baby Northern girl).
lima beans.” I used shredded
– ACOOKINLAQUINTACA beef and pork
instead of the
EDITOR’S TIP ground meat
no scrubs! and added about
Make cleanup ¼ cup of
easy by using Jack Daniel’s.
a Reynolds Delicious.”
Kitchens Slow – LISA STEIDL
Cooker Liner.
Pop it into your
slow cooker
before adding
the ingredients,
then just pitch
it after dinner.

+ +
MAKE Creamy Parmesan Polenta
Bring 1 cup low-sodium chicken broth and one 16-ounce package
polenta (cut into ½-inch cubes) to a boil in a large saucepan over OUR
IT A medium heat. Cook, stirring to break up pieces, until polenta is smooth, FAVORITE
PHOTOS: TO COME

5 to 7 minutes. Remove pan from heat. Stir in ½ cup grated Parmesan BALSAMIC
MEAL cheese and ½ teaspoon black pepper. Sprinkle with a dash of paprika.

PER SCANT ½-CUP SERVING: 83 CAL; 1.9g FAT (1g SAT); 3.8g PRO; 12.6g CARB; 0.8g FIBER;
366mg SODIUM; 0.8g SUGARS
VINAIGRETTE
SALAD
p.73

74 dec/jan 2018
 ADVERTISEMENT

Cookware
Multiple Uses| Clever Designs
Find fry pans, cookware sets, kitchen gadgets,
and utensils to help home cooks scramble,
saute or start from scratch!

SHOP NOW
at armagazine.com/cookware
 dinner spinner

make it a meal! &

WINE BEER
PAIRINGS
WONDERING WHAT TO MAKE TONIGHT FOR DINNER, OR WHAT GOES WITH WHAT? LOOK NO FURTHER.

WINE PICK
Côtes du Rhône,
such as Famille
Perrin Réserve,
or other grenache
and Syrah–based
red wines
JULI’S FOOL-PROOF RIB ROAST MASCARPONE ORANGE-GORGONZOLA SALAD
p.110 MASHED POTATOES p.48 p.56

WINE/BEER PICKS
Château Ste.
Michelle Dry
Riesling or other
dry Riesling; or a
Vienna lager, such
as Samuel Adams
Boston Lager
CRISPY FISH AND CHIPS CITRUS-GINGER ROASTED PEANUT-GINGER
p.66 BEETS AND CARROTS p.59 DOUBLE-DECKERS p.86

WINE PICK
Rosé or Pinot
Noir, such as
Banshee Pinot
Noir, or dry
sparkling rosé

ROASTED PORK LOIN APPLE-CRANBERRY RELISH SKILLET-BRAISED

p.110 p.48 BRUSSELS SPROUTS p.47

WINE PICK
Pinot grigio,
such as SeaGlass
Pinot Grigio

WINE AND BEER ILLUSTRATIONS: SHUTTERSTOCK

HAPPY ROAST CHICKEN ROASTED CARROT SALAD CHEF JOHN’S MACARONI
p.110 p.51 AND CHEESE p.98

WINE PICK
Quivira Dry Creek
Sauvignon Blanc
or other California
sauvignon blanc

DELICIOUS SALMON CRANBERRY AND CILANTRO TANGERINE-LEMON CUPCAKES

p.110 QUINOA SALAD p.36 p.62

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

76 dec/jan 2018
PROMOTION
REAL CHEESE PEOPLE® KNOW
EPIC ENTRÉES START FRESH
OFF THE BLOCK.
Sargento® Shreds make meals better
and casseroles sing. Always shredded
fresh off blocks of real, natural cheese,
they’re the not-so-secret ingredient
in all of your tastiest recipes. From
taco night to pizza night, Real
Cheese People® know Sargento®
Shreds help you create a perfectly
melty masterpiece.
Find delicious, fresh off the block
recipes at Sargento.com/Recipes
PRODUCTS,
EVENTS, AND
PROMOTIONS
EVERYONE IS
TALKING ABOUT
FINDS
DO MORE WITH YOUR MEALS!
This premium toaster oven boasts a
built-in air fryer for healthier cooking.
Use a drop of oil to fry whole chicken,
fries, and more. Enjoy the crunch
without the calories!
Enter for a chance to win a BOOZY BAKING WITH TITO’S
Cuisinart Air Fryer Toaster Oven
(value $199.99)! Add a Tito’s Handmade Vodka twist
to your treats! This Tipsy Tito’s Maple
Syrup is easy to make and adds
some holiday cheer to brunch &
BROUGHT TO YOU BY:
dessert favorites.
Whisk one cup of Tito’s Handmade
Vodka with 1 one cup of maple
syrup until combined. Drizzle over
Visit armagpromo.com/ pancakes, cupcakes, or add a splash
cuisinartsweeps to enter. to sweeten your coffee... or cocktail!
TitosVodka.com
NO PURCHASE NECESSARY TO ENTER OR WIN. Subject
to Official Rules at armagpromo.com/cuisinartsweeps.
The Do More With Your Meals Sweepstakes begins at
12:00 a.m. ET on 11/14/2017 and ends at 11:59 p.m. ET on
1/15/2018. Open to legal residents of the 50 United States,
and the District of Columbia, 21 years or older. Limit one (1)
entry per person per day. Void where prohibited. Sponsor:
Meredith Corporation.
 4 kids

festive
forest
Use these easy-to-make
candy trees to brighten
up a gingerbread house,
or to make place settings
cheerful (and tasty!).

PHOTO: BLAINE MOATS; FOOD STYLING: KELSEY BULAT; RECIPE: DIANNA NOLIN
For each tree, weave a sour candy belt onto
a wooden skewer. (You can use fruit leather
as a healthier alternative. We like the rainbow
look of Airheads Xtremes.) Start with wide
loops at the bottom that progressively narrow
toward the top to create a triangular shape.
Poke the bottom end of the skewer into a
jumbo marshmallow as the base, using
white frosting to secure if necessary. Use
sugar for a sparkly, snowy landscape.
For added decoration, use frosting to stick
Red Hots or candy buttons onto the trees as
ornaments or a candy star on top. Set your
wintry scene on a rimmed baking sheet for
easy cleanup.

78 dec/jan 2018
©2016 Pepperidge Farm, Incorporated.

The snow was deep, the hill was steep,

The sled was very fast.
Brother, sis and mom agree,
The day was unsurpassed!

Inspired by the Matson Family of Burlington, VT

Share your Goldfish® Tales! GoldfishSmiles.com
 Hoping can’t help a kid struggling with drugs.
But together, we can.
We partner with parents and families to get help for kids whose drug or alcohol use
threatens their lives with addiction.
We provide the science-based information parents need to understand substance use
and programs to help parents effectively engage with their teens and young adults.

Our counselors will listen to parents and provide one-on-one guidance for families
struggling with their son or daughter’s use. And we offer support from a network of
families that have successfully faced this disease.

We’re here to help. Our services are free.

Let’s work together.
Call our toll-free helpline, 1-855-DRUGFREE.
Or visit us at drugfree.org.

© Partnership for Drug-Free Kids, Inc. Partnership is a nonprofit, 501(c)(3) charitable organization.

TO ADVERTISE 860-542-5180 GIFTS FOR

THE
Holiday ADVERTISEMENT

SHELVES THAT SLIDE

Custom made sliding shelves for HOW TO: FIX CREPE SKIN
kitchen, pantry & bathroom cabinets.
Beverly Hills surgeon explains at
Accessories like pullout trash and home fix for crepe skin around the
recycle centers, under sink tip out legs, arms, and stomach.
trays, wire pullouts and Lazy Susans.
www.BHMD41.com
800-598-7390
www.ShelvesThatSlide.com

Costa Rica
Bird Watching Scarlet Macaw Keel-billed
Toucan
Natural Paradise

COSTA RICA 9-DAY TOUR $1295

Volcanoes, Beaches & Rainforests—Your fully guided Costa Rica tour is all-inclusive w/ all hotels, all meals, and all activities. Plus tax and fees.
Join the smart shoppers and experienced travelers who have chosen Caravan since 1952. Call now for choice dates.
FREE Brochure: 800-CARAVAN • www.Caravan.com
 good 4 you

what you really want to know

It’s a crazy world of nutrition
(mis)information out there. So we
gathered, and answered, five of the
most-asked questions about healthy
eating on Google, Allrecipes.com,
and social media. By Marge Perry

A LOW-CARB DIET IS
SUPPOSED TO BE GOOD, BUT
HOW LOW SHOULD I GO?
Listen to proponents of Paleo, Zone, and
Atkins diets and you’d think cutting carbs
is the magic road to weight loss and great

IS WILD SALMON BETTER THAN FARMED?

Not necessarily. Both have their advantages. Farmed Atlantic salmon
generally has more healthy omega-3 fatty acids than wild, but may also
contain more of the contaminant PCB, depending where and how the
salmon is raised. According to Seafood Watch, an organization that rates fish for
both the earth’s and human health, farmed salmon raised in closed tanks and wild
Alaskan salmon are “best choices.” If you aren’t sure where your farmed salmon
is from, hedge your bets by removing the skin, which is where contaminants tend
to accumulate. But don’t do away with salmon skin altogether—that’s also where
good omega-3s accumulate.
health. The truth is that we need some carbs:
If you were to cut them all from your diet,
you’d probably feel weak and dizzy.
Notice I said cutting all carbs. Just as we now
know there are good fats and bad fats, there
are good carbs and bad carbs. Processed carbs
like white bread, sugar, and rice are very low in
important nutrients. Eating too much of these
can be a precursor to diabetes because they’re
too easily digested and absorbed—which
means they can cause big spikes in blood

IS RICE, ALMOND, OR SOY MILK

BETTER FOR ME THAN COW’S MILK?
The short answer is no (unless you’re allergic to cow’s milk). Many
(GRANOLA) SHUTTERSTOCK
PHOTOS: (SALMON) GETTY.

dec/jan 2018 81

AMERICA,
LET’S DO
LUNCH
TM
Maurice McGriff, SINCE
1941. This kind of wisdom
can only come from doing
one thing: living. Now, he
and 1 in 6 seniors face the
threat of hunger and millions
more live in isolation. So pop
by, drop off a hot meal and
say a warm hello. Volunteer
for Meals on Wheels at
AmericaLetsDoLunch.org
good 4 you
HOW IMPORTANT IS
BREAKFAST, REALLY?
Let’s start by noting that
breakfast-cereal companies, who clearly
had an interest in the outcome, funded
many of the early studies on eating
breakfast. And once a bias developed
that it’s better for you, people who care
about their health were more likely to eat
breakfast. But that doesn’t necessarily
mean breakfast makes you healthier.
Don’t get me wrong. I’m not arguing
against breakfast. But the argument
for having breakfast is not entirely
compelling, either. On the pro-breakfast
side, most nutritionists agree that if
you get overly hungry, you’re more
likely to later overeat. They conclude
that after fasting all night, you’ll likely
need to fill your empty tank. But what if
you aren’t hungry? It may not be worth
forcing yourself to eat. Let’s get literal
about the word “breakfast”—whatever
your first meal of the day is, that is when
you are breaking your overnight fast.
Just because it’s a sandwich at noon
doesn’t mean you can’t call it breakfast.
Many researchers agree that listening
to your body and eating when hungry—
not when the clock tells you to—is the
healthiest, most natural way to go.
Science does not point to the clear
superiority of eating or not eating
breakfast. Personally, I eat my first meal HEALTHY BONUS!
when I’m hungry, which can vary based Get more great health and wellness content
on how big and late my dinner was the at eatingwell.com/strive. There, you’ll
night before, how much I exercised and
find the tools, resources, and inspiration
slept, and many other factors.
you need to live your healthiest life.
WHY IS EVERYONE TOUTING PICKLES AND SAUERKRAUT
AS HEALTHY? AREN’T THEY REALLY HIGH IN SODIUM?
Yes, pickles and sauerkraut—along with many other fermented foods—
are very high in sodium. But the process of fermentation, or curing in salt (known
as lactic acid fermentation), adds more than just sodium. When sauerkraut,
pickles, kimchi, miso, yogurt, kefir, and many other foods ferment, they develop
loads of good bacteria called “probiotics.”
Probiotics are good-for-your-gut (pro-) live bacteria and yeast (-biotic).
Researchers believe that when you don’t have enough good
bacteria in your gut (like when a course of antibiotics
zaps them), probiotics may help bring them back.
Some evidence suggests they may help prevent
or treat stomach symptoms including diarrhea,
bloating, and weight gain, as well as eczema,
hay fever, and even periodontal disease. But
researchers at the National Institutes of
Health say there is much more work to be
done. Meantime, consuming high-probiotic
fermented foods is great for you, but be
aware that you may need to be more careful
about how much other sodium you consume.
82 dec/jan 2018
WE’D DO ANYTHING FOR KIDS.
YET 1 IN 5 CHILDREN IN AMERICA
STRUGGLE WITH HUNGER.
Help end childhood hunger at FeedingAmerica.org
 IRVIN’S TWIST
Stacking two cookie doughs
makes for an impressive-looking
cookie. It also means you don’t
have to pick between your two
faves! You just need two cookies
that bake in about the same
time. I used a half batch of two
Allrecipes recipes—Big Soft
Ginger Cookies and Chef John’s
Peanut Butter Cookies—with
minor changes (less water and
more flour to bulk up the base
recipe, for example) and a little
water to adhere them.

BRAND-NEW
RECIPE! GO
ONLINE TO RATE
AND REVIEW.
hands-on 25 min
total 45 min
makes 2 dozen

submitted by:
eatthelove
armagazine.com/peanut-ginger-double-deckers
For Peanut Butter Dough
¼ cup unsalted butter,
at room temperature
¼ cup white sugar
¼ cup packed dark brown sugar
¼ cup creamy peanut butter
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon kosher salt
1 egg yolk
½ cup plus 2 tablespoons flour
For Ginger-Molasses Dough
1 cup white sugar
¾ cup unsalted butter,
at room temperature
1 tablespoon ground ginger
1 teaspoon baking soda
¾ teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon kosher salt
1 egg
¼ cup blackstrap molasses
2½ cups flour
2 tablespoons chopped
crystallized ginger
¼ cup turbinado sugar
Make Peanut Butter Dough
1. Preheat oven to 350°F. Line a baking
sheet with a silicone baking mat or
parchment paper.
2. Put butter and both sugars in a bowl.
Cream together with a mixer until
butter clings to sides of bowl and is
uniform in color. Mix in peanut butter,
baking powder, baking soda, and salt until
incorporated. Scrape down sides of bowl,
then mix in egg yolk until incorporated.
Add flour; mix on low speed until a dough
forms. Cover with plastic wrap.
Make Ginger-Molasses Dough
3. Put white sugar, butter, ginger, baking
soda, cinnamon, cloves, and salt in a bowl.
Cream together with a mixer until butter
clings to sides of bowl and is uniform in
color. Scrape down sides of bowl; mix in
egg until incorporated. Mix in molasses,
then flour, then crystallized ginger, making
sure each ingredient is incorporated,
scraping bowl between additions.
Assemble and Bake Cookies
4. Roll a walnut-size ball (1½ tablespoons)
of ginger-molasses dough in turbinado
sugar. Set on prepared baking sheet;
flatten slightly with your palm. Brush
top with water. Roll a marble-size ball
(2 teaspoons) of peanut butter dough,
set atop disk, then use a fork to flatten
dough and make a crisscross pattern.
Repeat with remaining dough. Bake
until edges of top cookies start to turn
golden brown, 10 to 12 minutes. Cool on
sheet 10 minutes. Transfer to a wire rack
to cool completely. (Cookies keep up to
3 days in an airtight container at room
temperature, or up to 3 months frozen.)
PER COOKIE: 214 CAL; 9.6g FAT (5.2g SAT);
2.7g PRO; 30g CARB; 0.7g FIBER; 121mg SODIUM;
15.7g SUGARS

86 dec/jan 2018
 IRVIN’S TWIST
These colorful cookies
are a new holiday
classic! Just make sure
to generously flour the
surface that you roll
the dough out on. That
keeps the dough from
sticking and breaking as
you roll it up.
armagazine.com/cranberry-pistachio-spirals
BRAND-NEW
RECIPE! GO 1¼ cups pistachios
ONLINE TO RATE 2 tablespoons plus ½ cup
AND REVIEW.
white sugar
hands-on 30 min 3 tablespoons butter, melted
total 2 hr
makes 1½ dozen 1¼ cups sweetened dried cranberries
1 cup unsalted butter, at
room temperature
submitted by: 1 cup sifted powdered sugar
eatthelove
1 tablespoon vanilla extract
1 teaspoon baking powder
1 teaspoon kosher salt
1 egg
2½ cups flour
1. Pulse pistachios in a food
processor or blender until reduced
to powder (some small chunks are
OK) but not to paste. Scrape into
a bowl with 2 tablespoons white
sugar. Drizzle with 3 tablespoons
melted butter; stir with a fork
until mixture starts to clump.
Pulse cranberries in food processor
or blender (no need to clean it first)
until finely chopped. Stir into pistachio
mixture. [From our kitchen: You may be
tempted to throw everything into the food
processor at once, but you’ll end up with
a paste instead of a crumbly mixture.]
2. Put 1 cup butter, the powdered
sugar, vanilla, baking powder, salt, and
remaining ½ cup white sugar in a bowl.
Cream together with a mixer until butter
clings to sides of bowl and is uniform in
88 dec/jan 2018
color. Mix in egg until incorporated. Add
flour; mix on low speed until incorporated.
3. Scrape dough onto a large, generously
floured sheet of parchment paper. Dust
top of dough with more flour, then press
into a rough square. Roll into a 12x15-inch
rectangle with a long edge facing you.
Sprinkle pistachio-cranberry mixture
evenly over dough, leaving a ½-inch
border of uncovered dough. Brush top
border with water. Tightly roll dough from
bottom to top, using parchment to help
lift dough, ending with the wet edge and
pressing lightly to seal. Slide dough and
parchment onto a baking sheet; cover
with plastic wrap. Freeze 1 hour, or chill
4 to 8 hours. [From our kitchen: You can
chill the log up to 3 days or freeze up
to 3 months before slicing and baking.]
4. Preheat oven to 350°F. Line a baking
sheet with a silicone baking mat or
parchment paper. Slice chilled roll into
½-inch-thick cookies; set on prepared
sheet. Bake until edges start to turn
golden brown, 13 to 15 minutes. Cool on
sheet 10 minutes. Transfer to a wire rack
to cool completely. (Cookies keep up to
3 days in an airtight container at room
temperature, or up to 3 months frozen.)
PER COOKIE: 299 CAL; 16.6g FAT (8.1g SAT);
4g PRO; 35g CARB; 1.7g FIBER; 111mg SODIUM;
19.2g SUGARS
 armagazine.com/chocolate-chip-crisscross-cookies
BRAND-NEW
RECIPE! GO
ONLINE TO RATE 1 cup unsalted butter, at room temperature
AND REVIEW. 1 cup white sugar
hands-on 20 min 1 cup packed dark brown sugar
total 50 min 2 teaspoons vanilla extract
makes 3 dozen 1 teaspoon baking soda
½ teaspoon kosher salt
submitted by: 2 eggs
eatthelove 2½ cups flour
1 cup semisweet chocolate chips
⅔ cup unsweetened Dutch-process cocoa
IRVIN’S [This is a darker cocoa that has been
acid-neutralized. If you can’t find it, you
TWIST can use Hershey’s Special Dark Cocoa.]
This is my riff on 1 cup white chocolate chips
Allrecipes’ Best 1 teaspoon Maldon or other flaky sea salt
armagazine.com/chewy- Chocolate Chip
BRAND-NEW chocolate-mint-marble-cookies
(optional, but recommended!)
RECIPE! GO Cookies. I turned
ONLINE TO RATE half the dough into a 1. Preheat oven to 350°F. Line a baking sheet
AND REVIEW. 1¾ cups sugar, plus ½ cup for coating chocolate dough with with a silicone baking mat or parchment paper.
hands-on 20 min ¾ cup unsalted butter, at white chips, then 2. Put butter, both sugars, vanilla, baking soda,
total 50 min room temperature used a technique
makes 3 dozen and salt in a bowl. Cream together with a mixer
4 ounces cream cheese, at from my cookbook, until butter clings to sides of bowl and is uniform
room temperature Marbled, Swirled, and in color. Mix in eggs 1 at a time, waiting until first
submitted by:
1 teaspoon baking powder Layered, to put the is incorporated before adding second.
eatthelove 1 teaspoon kosher salt two halves together 3. Add 2 cups flour; mix on low speed until
1 teaspoon peppermint extract in a crisscross way. incorporated. (Dough will be very soft.) Divide
1 teaspoon vanilla extract I also sprinkled dough roughly in half and transfer one half to a
1 egg
IRVIN’S 2½ cups flour
Maldon salt on top, separate bowl. Mix remaining ½ cup flour into
which helps cut the
TWIST 8 drops green liquid food sweetness and adds
one half, then stir in semisweet chocolate chips
These are especially until evenly distributed. Mix cocoa powder into
coloring (optional) an extra little crunch.
fun for kids to make— other half, then stir in white chocolate chips until
⅔ cup unsweetened natural cocoa
they’ll love squishing evenly distributed.
powder (not Dutch-process)
the dough balls 4. Roll a tablespoon of each dough into a ball
together to make and tap lightly on counter to create a flat bottom
1. Preheat oven to 350°F. Line a baking
each marble. Cream (see assembly shots at left). Press flat sides
sheet with a silicone baking mat or
cheese gives the together to form a larger ball, then flatten into
parchment paper.
cookies richness and a half-dark, half-light disk. Cut disk in half with
2. Put 1¾ cups sugar, the butter, cream
chewiness. Just make a knife, cutting perpendicular to dough seam.
cheese, baking powder, salt, and extracts
sure both the butter Flip one half over and then firmly press halves
in a bowl. Cream together with a mixer
and cream cheese are back together. You should have a disk with
until well blended. Mix in egg until
at room temperature 4 alternating quarters. Repeat with remaining
incorporated. Add 2 cups of the flour,
before you start dough. Transfer to baking sheet, spacing
then mix on low speed until incorporated
so that they’ll about 2 inches apart. Sprinkle with Maldon salt.
(dough will be very soft).
incorporate fully into 5. Bake until cookie edges start to turn golden
3. Divide dough roughly in half and
the dough. The food brown, 10 to 12 minutes. Cool on sheet 10 minutes.
transfer one half to another bowl. Mix
coloring is optional. Transfer to a wire rack to cool completely. (Cookies
food coloring, if using, and remaining
Omit it if you keep up to 3 days in an airtight container at room
½ cup flour into one half of dough.
like—or add more if temperature, or up to 3 months frozen.)
Mix cocoa powder into other half. Put
you prefer a more remaining ½ cup sugar in a small bowl.
vibrant green. PER COOKIE: 181 CAL; 8.6g FAT (5.1g SAT); 2.1g PRO;
4. Pinch off about 1 teaspoon of green
25.1g CARB; 0.8g FIBER; 105mg SODIUM; 17g SUGARS
dough and roll into a small ball; repeat
with remaining green dough. Do the
same with chocolate dough. To make
each cookie, line up 4 small balls of
dough in a row, alternating colors: green,
chocolate, green, chocolate. Squish them
together and roll lightly into 1 big ball.
Roll in sugar; set on prepared baking
sheet, about 2 inches apart.
5. Bake until cookie edges start to turn
golden brown, 13 to 15 minutes. Cool
on baking sheet 10 minutes. Transfer
to a wire rack to cool completely.
(Cookies keep up to 3 days in an airtight
container at room temperature, or up
to 3 months frozen.)

PER COOKIE: 132 CAL; 5.4g FAT (3.2g SAT);

1.6g PRO; 20.4g CARB; 0.7g FIBER; 58mg
SODIUM; 12.8g SUGARS
 advertisement

FRESH FROM
THE OVEN
Impress everyone at the table with
delicious, easy-to-make, homemade
Fleischmann’s® Beginner’s
Cinnamon Rolls.
INGREDIENTS
41/2[VJ\WZHSSW\YWVZLÅV\Y
1
/3 cup sugar
2 packets Fleischmann’s® 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 ½ cups powdered sugar
2 tablespoons butter OR margarine, softened
2 to 3 tablespoons milk
1 teaspoon pure vanilla extract

DIRECTIONS
1. *VTIPULJ\WZÅV\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 (120°F to 130°F, butter won’t melt completely).
(KK[VÅV\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\WÅV\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
YLTHPUPUNÅV\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`ÅV\YLKZ\YMHJL\U[PSZTVV[OHUK
elastic and dough springs back when lightly pressed
7. Bake in preheated 350ºF oven for 25 to 30 minutes or until rolls are golden
^P[OÄUNLYZHIV\[[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. -VYÄSSPUNJVTIPULZ\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
Fleischmann’s® makes it easy.

©2017 ACH Food Companies, Inc.

Beginner’s Cinnamon Rolls

Find delicious recipes at www.BreadWorld.com
 JULI’S
FOOL-PROOF
92 dec/jan 2018
RIB ROAST
RECIPE ON PAGE 110
GRINCH-PROOF SO THIS IS YOUR YEAR TO MAKE HOLIDAY DINNER.
BUT YOU’RE FEELING DOUBTS THAT IT’LL BE A WINNER.
BUT WAIT! IT’S FAR FROM TIME TO DESPAIR.
YOU’VE GOT MORE TO HELP YOU THAN HOPE AND A PRAYER.
WE’VE GOT SIMPLE PORK LOIN AND FOOL-PROOF RIB ROAST.
AND A CHICKEN SO HAPPY YOU’LL BE GIVEN A TOAST. 
SO CHOOSE ONE OF THESE ROASTS TO MAKE DINNER A CINCH.
WE PROMISE YOU’LL IMPRESS ANY OLD GRINCH.

“I made gravy
from the
drippings and
there was a
lemon tartness to
it, but that was
delicious, too.”
– CHRIS RiEGEL HAPPY ROAST
CHICKEN
RECIPE ON PAGE 110
 “I have diligently “I didn’t have
struggled to any lemon
prepare ‘good fish’ pepper, so I used
to no avail— the juice of half a
until now. This lemon and threw
recipe made me in some green
queen for a day onions I had in
in my house!” the fridge.
– LEAHV It turned out
great and was
really simple.”
– MARY FLYNN

DELICIOUS
SALMON
RECIPE ON PAGE 110

94 dec/jan 2018
ROASTED
PORK LOIN
RECIPE ON PAGE 110

“I added some
red potatoes to
the pan and they
came out great.
I used a little
extra wine for the
“I’ve always sauce and added
hated pork loin, some diced
but I think it’s mushrooms.”
because no one – KEVINCOOK
ever cooked
it like this! I
substituted basil
for rosemary.”
– CHRISTY E.

dec/jan 2018 95
 SWEDISH
CHRISTMAS
GLOGG
recipe on
page 100

FOR THE HOLIDAYS

BY NICHOLE AKSAMIT | PHOTOS BLAINE MOATS | FOOD STYLING JILL LUST | PROP STYLING SUE MITCHELL

EVEN IF YOU’RE NOT QUITE SURE HOW TO PRONOUNCE IT, HYGGE (HOO-GA) IS SOMETHING YOU CAN FEEL: a sense
of coziness and contentment. The word stems from an old Norwegian term for “well-being,” has ties to the Norse name
for “hug,” and signifies everything both imply: warmth, comfort, and the simple joy of connecting. It’s part of the
culture in many countries across Scandinavia and a way of life for the Danish, who routinely rank among the happiest
people on earth. Wherever you live, it’s a good descriptor for hearty, come-in-from-the-cold winter foods and that
warm, fuzzy feeling you get when friends and family come home for the holidays.
 Shrimp Chowder 1. Put potatoes in a saucepan with
armagazine.com/shrimp-chowder enough salted water to cover. Bring to
126 REVIEWS a boil over medium-high heat and cook,
hands-on 30 min 2 large potatoes, unpeeled, covered, until tender, about 10 minutes.
total 30 min Drain. (You can cook and drain the
serves 8 cut into ¾-inch cubes (3 cups)
(makes 2 quarts) ¼ cup butter potatoes and chill them, covered, up
3 stalks celery, chopped (1 cup), to 3 days ahead.)
leaves reserved for garnish 2. Meanwhile, melt butter in a 5-quart
submitted by: ⅔ cup finely diced onion pot over medium-high heat. Add celery
corwynn darkholme and onion; cook, stirring frequently,
2 (8-ounce) packages
GLUTEN-FREE cream cheese, diced until softened. Reduce heat to medium-
2 cups milk low. Add cream cheese and milk; cook,
1 pound frozen cooked large stirring, until cream cheese is completely
shrimp, thawed, drained, melted and smooth.
and tails removed 3. Stir in potatoes, shrimp, wine, and salt.
¼ cup dry white wine Cook over medium-low heat, stirring
½ teaspoon salt occasionally, until heated through.
6 slices crisp-cooked Serve topped with bacon, pepper, and
bacon, crumbled celery leaves.
“We are on ¼ teaspoon freshly ground
a low-carb diet, black pepper PER 1-CUP SERVING: 427 CAL; 29.6g FAT (17g
so I substituted SAT); 22.5g PRO; 18g CARB; 1.1g FIBER; 568mg
cooked cauliflower SODIUM; 6.2g SUGARS
for the potatoes,
and it was
fabulous! I also
added a
tablespoon of Old
Bay seasoning.”
– SIDES FAMILY

“I have heard
numerous times
that it’s tough to
master a good
chowder. But
I found this
recipe to be very
flavorful, very
colorful, and very
easy to make.”
– SZA SZA

dec/jan 2018 97
HALLMARKS SOFT, WARM, INDIRECT LIGHTING Light the fireplace or a few tea-light candles. Turn on the twinkle lights or some funky lamps.
NATURAL, TEXTURAL ELEMENTS Think wool slippers on wood floors, pine boughs on the mantel, and a window looking out at the snow.
OF HYGGE SWEET, NATURAL AROMAS Catch a whiff of cinnamon, vanilla, fresh juniper, or woodsmoke, and snuggle into a cozier frame of mind.
SIMPLE, HANDMADE TREATS Take comfort in comfort foods and little indulgences: cinnamon rolls, chocolate candies, good coffee.
LAYERS OF COMFORT Pull on a sweater or a scarf with your jammies. Drape the sofa with a blanket that your aunt crocheted for you.
TOGETHERNESS Share time and small pleasures with others: coffee with a colleague, drinks with friends, chowder for two by the fire.

“This is the best

mac and cheese
I have made in a
long time. I used
less cayenne and
subbed ½ teaspoon
dry mustard for
the Dijon. We loved
that it was baked
but still creamy!”
– ABAPPLEZ

“Cool the pasta

before adding
sauce and baking.
That keeps the
pasta from
absorbing too much
sauce and drying
out in the oven.”
– GOBOMEL

Chef John’s Macaroni and Cheese

armagazine.com/chef-johns-macaroni-and-cheese
794 REVIEWS
hands-on 25 min 1 pound elbow macaroni 1. Preheat oven to 400°F. the mustard; stir until melted
total 40 min ¼ cup butter, plus 2. Cook macaroni according and combined.
serves 8 1 tablespoon melted butter to package directions until 4. Pour cheese sauce over
¼ cup flour al dente. Drain. macaroni and stir to thoroughly
¼ teaspoon cayenne pepper 3. Meanwhile, melt ¼ cup butter combine. Divide among eight
¼ teaspoon dried thyme in a large saucepan over medium 2-cup mini casserole dishes or
submitted by:
chef john ⅛ teaspoon white pepper heat. When butter foams and pour into one 3-quart casserole
3 cups milk bubbles, stir in flour; cook until dish. Mix panko and 1 tablespoon
VEGETARIAN
1 teaspoon salt pale yellow, about 2 minutes. Stir melted butter in a small bowl;
1 pinch nutmeg in cayenne, thyme, and white sprinkle over macaroni. Sprinkle
¼ teaspoon Worcestershire pepper; cook 1 minute. Whisk in with remaining ¾ cup cheese.
sauce 1 cup milk until smooth and slightly 5. Bake until panko and cheese are
3 cups shredded sharp thickened. Whisk in remaining golden brown and cheese sauce
cheddar cheese milk and bring to a simmer. is bubbling, 15 to 20 minutes.
1 teaspoon Dijon mustard Reduce heat to medium-low. Add Sprinkle with fresh thyme (if using).
½ cup panko bread crumbs salt, nutmeg, and Worcestershire;
1 teaspoon chopped fresh cook, whisking often, until PER 1⅓-CUP SERVING: 522 CAL; 24.7g FAT
thyme (optional) thickened, about 8 minutes. Turn (15.4g SAT); 20.2g PRO; 54g CARB;
off heat. Add 2¼ cups cheese and 2g FIBER; 682mg SODIUM; 6.3g SUGARS
 “Amazing. My
husband loved
it. We paired it
with Brussels
sprouts sautéed
with bacon and
red onion.”
– SERENABLOOM

“Believe all the

rave reviews. It
really IS that good!
I roasted mine
longer because
many guests like
beef more well
done. Even then,
I could still cut it
with a fork.”
– TERI MCALISTER

Beef Tenderloin with Roasted Shallots

armagazine.com/beef-tenderloin-with-roasted-shallots
938 REVIEWS
hands-on 30 min ¾ pound shallots, halved
total 1 hr, 35 min lengthwise (8 bulbs, 2¼ cups)
serves 6 1 tablespoon olive oil
½ teaspoon salt
½ teaspoon black pepper
submitted by: 3 cups reduced-sodium
christine l. beef broth
¾ cup port wine
1½ teaspoons tomato paste
1 (2¾-pound) beef tenderloin
roast, trimmed [From our
kitchen: If tenderloin is too rich
for your blood (or your wallet),
you can use a less expensive
sirloin tip roast.]
1 teaspoon dried thyme
3 slices bacon, diced
1 tablespoon flour
3 tablespoons butter, at
room temperature
4 sprigs watercress (optional)
1. Preheat oven to 375°F. Toss shallots
with oil to coat in a 9-inch pie plate.
Sprinkle with a pinch each of salt and
pepper. Roast, stirring occasionally,
until deep brown and very tender,
30 to 35 minutes. Remove from oven.
(You can roast the shallots and chill,
covered, up to 2 days ahead.) Increase
temperature to 425°F.
2. Meanwhile, bring beef broth and
port to a boil in a large saucepan
over medium-high heat; simmer until
reduced by half (you will have about
1¾ cups), 25 to 30 minutes. Whisk in
tomato paste.
3. Pat beef dry; sprinkle with thyme
and remaining salt and pepper. Cook
bacon in a large skillet over medium-
high heat until golden brown. Transfer
to a paper-towel-lined plate to drain.
Add beef to skillet; cook 7 minutes,
turning to brown on all sides.
4. Transfer roast to a rack in a roasting
pan. Roast until meat thermometer
inserted into center registers 135°F
for medium-rare, about 35 minutes.
Transfer to platter; tent with foil.
5. Pour broth mixture into roasting
pan, stirring to scrape up browned bits.
Return to saucepan and bring to a
simmer. Mix together flour and
1½ tablespoons butter in a small bowl
to form a smooth paste; whisk into
broth mixture. Simmer until thickened,
about 10 minutes. Whisk in remaining
1½ tablespoons butter. Stir in roasted
shallots and bacon.
6. Cut beef into ½-inch-thick slices.
Spoon sauce over top and garnish
with watercress (if using).
PER 5-OUNCE SERVING: 461 CAL; 20.9g FAT
(9g SAT); 46g PRO; 16g CARB; 2.1g FIBER;
657mg SODIUM; 5.1g SUGARS

dec/jan 2018 99
 Apple Butter Spice Cake
armagazine.com/apple-butter-spice-cake
117 REVIEWS
hands-on 15 min
total 1 hr, 50 min For Topping
serves 12 1 cup packed brown sugar
TIP ½ cup chopped pecans
get every 1 teaspoon cinnamon
½ teaspoon nutmeg
last crumb submitted by: For Cake
Use PAM Baking shirley
2 cups flour
spray, made 1 teaspoon baking powder
with real flour, 1 teaspoon baking soda
to coat every ½ teaspoon salt
corner of your 1 cup sugar
pan, so baked ½ cup butter, at room temperature
goods turn 2 eggs, at room temperature
out (and come ¾ cup apple butter
out!) perfectly ½ cup whole-bran cereal or
every time. wheat germ
1 teaspoon vanilla extract
1 cup sour cream

1. Preheat oven to 350°F. Grease a

“Outstanding 9x13-inch pan, or coat it with baking spray.
coffee cake for a Make Topping
brunch. I added 2. Mix together brown sugar, pecans,
½ cup cinnamon cinnamon, and nutmeg in a small bowl.
chips and a Make Cake
chopped Gala 3. Whisk together flour, baking powder,
apple. Excellent!” baking soda, and salt in a bowl. Beat sugar
– BRYNN HANSON HUNGRY and butter together in a large bowl with
FOR a mixer until light and fluffy. Beat in eggs
1 at a time. Mix in apple butter, cereal, and
MORE? vanilla. Add flour mixture alternately with
Check out sour cream, stirring well after each addition.
the hygge 4. Pour half of batter into prepared pan;
reading sprinkle with half of topping. Repeat with
list on remaining batter and topping.
page 22 5. Bake until a toothpick inserted in center
comes out clean, 35 to 40 minutes. Cool
in pan about 1 hour; serve slightly warm.

PER 3X4-INCH SLICE: 443 CAL; 15.7g FAT (7.2g SAT);

5.7g PRO; 72g CARB; 2.6g FIBER; 332mg SODIUM;
49g SUGARS
photo on
page 96

Swedish Christmas Glogg

armagazine.com/swedish-christmas-glogg
Bring 2 (750-milliliter) bottles fruity
red wine, 1 (750-milliliter) bottle port,
3 (3-inch) cinnamon sticks, 14 whole
cloves, the zest (in strips) from 1 orange,
¾ cup sugar, ¾ cup rum, and ¼ cup
brandy to a gentle simmer in a 5-quart
pot over medium-low heat, stirring,
until sugar is dissolved and mixture is
steaming but not boiling. Taste and add
more sugar if desired. Cover and keep
warm over very low heat. Mix together
1 cup raisins and 1 cup slivered almonds
in a bowl. Ladle glogg into coffee cups
or small glass mugs. Garnish each with
a spoonful of raisin mixture. Serves 12.
PER SCANT CUP: 384 CAL; 4.5g FAT (0g SAT);
2.5g PRO; 36g CARB; 1.6g FIBER; 9.2mg SODIUM;
20.9g SUGARS

100 dec/jan 2018

 IF YOU CAN SLIDE 10 BOXES OF
ORNAMENTS OUT OF THE ATTIC

YOU PAM SLIDE 10 INCHES OF

TREE OUT OF A PAN
When you need a perfect non-stick, you need
PAM Baking Spray made with real flour.
©Conagra Brands, Inc. All rights reserved.
 Danish Cinnamon Snails
armagazine.com/danish-cinnamon-snails
34 REVIEWS
hands-on 25 min For Dough
total 1 hr, 25 min 1 cup warm (110°F) milk
makes 14 rolls 2 packages active dry yeast
6½ tablespoons butter,
at room temperature
submitted by:
2 eggs
malene_2 3½ to 4 cups flour
2 tablespoons sugar
½ teaspoon ground cardamom
¼ teaspoon salt
For Filling
⅔ cup butter, at room temperature
½ cup sugar
2 tablespoons cinnamon
For Icing
1 cup powdered sugar
4 teaspoons milk
½ teaspoon vanilla extract
Make Dough
1. Stir together milk and yeast in a
large bowl until yeast dissolves. Mix in
butter, eggs, 3½ cups flour, the sugar,
cardamom, and salt with a wooden
spoon. If dough is very sticky, mix in up
to ½ cup more flour. Cover with plastic
wrap and let rise 30 minutes.
Make Filling
2. Mix together butter, sugar, and
cinnamon in a bowl until well combined.
Assemble and Bake Rolls
3. Transfer dough to a floured surface;
knead until smooth, about 3 minutes.
Divide in half; roll each half into
an 8x10-inch rectangle that’s no more
than ½ inch thick. Spread each
rectangle with half of filling.
4. Stack 1 rectangle over the other,
with the filling sides up. Starting
with a long edge, roll up dough to
form a long log. [From our kitchen:
You can wrap the log in plastic and
chill up to 4 hours at this point.]
5. Cut crosswise into 1-inch-thick slices.
[From our kitchen: Use a sharp serrated
knife to make quick slices without
squishing out the filling.] Arrange
rolls 3 inches apart on 2 parchment-
paper-lined baking sheets, setting
uneven end pieces cut sides up. Let
rise 20 minutes. Preheat oven to 425°F.
6. Bake rolls until golden brown,
10 to 12 minutes.
Make Icing
7. Stir together powdered sugar,
milk, and vanilla in a small bowl.
Drizzle over warm rolls.
PER ROLL: 336 CAL; 15.9g FAT (9.6g SAT);
5.4g PRO; 44g CARB; 1.7g FIBER; 174mg
SODIUM; 18.5g SUGARS

“Don’t shy away

from cardamom.
It tastes peppery,
earthy, and
slightly citrusy.
That ½ teaspoon
makes these pop!”
– SAMCLARK

102 dec/jan 2018

CHEDDAR-THYME
FLAKY BISCUITS
armagazine.com/
cheddar-thyme-flaky-biscuits

2 cups flour
3 tablespoons sugar
4 teaspoons baking powder BACON
½ teaspoon cream of tartar +
¼ teaspoon salt AVOCADO
+
½ cup cold butter, cubed RED PEPPER
¾ cup milk, plus 2 tablespoons FLAKES
more (optional) for brushing
½ cup shredded sharp cheddar
cheese, plus more for garnish
[From our kitchen: We tried
these with regular cheddar,
too; sharp was our favorite.]
1 tablespoon chopped fresh
thyme, plus more for garnish

1. Preheat oven to 425°F. Stir

together flour, sugar, baking
powder, cream of tartar, and salt in
a bowl. Cut butter into flour mixture
with a pastry blender or fork until BRIE
+
pea size. Make a well in center of
CARAMELIZED
mixture. Add ¾ cup milk to well, ONION
along with cheese and thyme, then +
gently stir until a soft dough forms. FRESH
2. Turn dough out onto a floured THYME
surface; gently pat to ½ inch
thickness. Cut with a 2-inch biscuit
cutter or glass, pressing straight
down. Press scraps together once,
patting to ½ inch thickness, and cut
additional biscuits. Transfer to baking
sheet. Brush tops with 2 tablespoons
milk (if using) and sprinkle with
additional cheese and thyme.
3. Bake until bottoms of biscuits
are golden brown, 10 to 12 minutes.
(Biscuits can keep, cooled and
stored in an airtight container,
up to 1 day at room temperature
or frozen up to 3 months.)

PER BISCUIT: 140 CAL; 7.5g FAT (4.7g SAT);

2.9g PRO; 15.5g CARB; 0.4g FIBER;
233mg SODIUM; 3.1g SUGARS

89 REVIEWS
HANDS-ON 15 min TOTAL 25 min
MAKES 16 SUBMITTED BY laura902
 MIT
A KSA
IC HOLE S
B Y N M TO A
AINE
OS B L U ST
PHOT GJ IL L L
STYLIN CHEL
L
FOOD UE MIT .
a sy o n e e t o u t yo u r
IN G S
T Y L
P ROP S
m e l y e
l s o b e a s u p re e r o f d rinks, s
a h
a y b r u n c h c a n t s , s t i r u p a p i t c a r e a f ew
w e s o m e holid s o m e biscui
m s e l v e s . H e re s w e l ov e .
An a b a k e t h e m b o
Just g u
p
e s t s h e l c u i t- to p p i n g c
o
l e t
t o p p i n gs, and cipes, plus bis
f avo r i t e i e d - a n d - t r u e re
tr

SPACE ’EM OUT

FOR CRISP SIDES,
SPACE BISCUITS AT LEAST
1 INCH APART ON BAKING
SHEET. IF YOU PREFER SOFT
SIDES, BAKE BISCUITS WITH
THEIR SIDES NEARLY PROVOLONE
TOUCHING. +
PROSCIUTTO
+
SUN-DRIED
TOMATO
+
FRESH
ROSEMARY

dec/jan 2018 105

 COUNTRY SAUSAGE GRAVY armagazine.com/country-sausage-gravy
12 ounces fresh pork sausage
[From our kitchen: Use your
favorite mild breakfast sausage
here—or substitute plain
ground pork and add salt and
pepper to taste at the end.]
1 cup finely chopped onion
1 green bell pepper, finely chopped
2 tablespoons minced garlic
1 teaspoon crushed red pepper
¼ cup butter, cut into slices
¼ cup flour
1 teaspoon minced fresh sage
1 teaspoon minced fresh thyme
2 cups milk
¼ cup minced fresh Italian parsley
1. Cook sausage, onion, bell pepper,
garlic, and crushed red pepper in a large
skillet over medium heat until vegetables
soften and pork is lightly browned,
10 to 15 minutes. Pour off grease.
106 dec/jan 2018
2. Add butter to skillet; cook, stirring,
over medium heat until melted. Sprinkle
with flour. Cook, stirring gently, 1 minute.
Stir in sage and thyme. Add milk, ½ cup
at a time, stirring until slightly thickened
before each addition. Simmer gently,
stirring constantly, until thickened and
bubbly. Add parsley just before serving.
(Gravy keeps up to 1 day, covered and
chilled. Reheat in a skillet over low heat
until bubbling.)
PER ½-CUP SERVING: 221 CAL; 15.4 FAT (7.3g SAT);
9.5g PRO; 10g CARB; 0.9g FIBER; 310mg SODIUM;
4.8g SUGARS
143 REVIEWS
HANDS-ON 40 min TOTAL 40 min
SERVES 8 (makes 4 cups)
SUBMITTED BY maltbuster75
 SEE THIS RECIPE IN MOTION!
Watch Chef John make these
at armagazine.com/
buttermilk-biscuits-video

CHEF JOHN’S
BUTTERMILK BISCUITS
armagazine.com/chef-johns-
buttermilk-biscuits

4 cups flour
4 teaspoons baking powder
2 teaspoons salt
½ teaspoon baking soda
¾ cup plus 2 tablespoons unsalted
butter, cut into thin slices and frozen
1½ cups cold buttermilk, plus
2 tablespoons for brushing

1. Preheat oven to 425°F. Line a baking

WILD RIVER BLOODY MARYS
armagazine.com/wild-river-bloody-marys
Stir together 1 (46-ounce) bottle tomato-vegetable juice (such
as V8), ¼ cup fresh lemon juice, 3 tablespoons Worcestershire
sauce, 1½ teaspoons black pepper, 1½ teaspoons hot pepper sauce
(such as Tabasco), and ½ teaspoon crushed celery seeds
in a large pitcher. Chill, covered, at least 2 hours or up to 1 week.
Stir 2 cups vodka into juice mixture (or for individual cocktails,
shake 2 ounces vodka with ice and 6 ounces juice mixture). Pour
into glasses over ice and garnish each with a celery stalk. Serves 8.
PER 1-CUP SERVING: 182 CAL; 0.2g FAT (0g SAT); 1.9g PRO;
11g CARB; 2.5g FIBER; 449mg SODIUM; 7.4g SUGARS
sheet with a silicone mat or parchment
paper, if desired.
2. Whisk together flour, baking powder,
salt, and baking soda in a very large bowl.
Cut butter into flour mixture with a pastry
blender or fork until mixture resembles
coarse crumbs. Make a well in center of
mixture. Pour in 1½ cups buttermilk; stir
until just combined.
3. Turn dough out onto a floured surface
and gently pat it into a rectangle. Fold
in thirds. Rotate dough 90 degrees,
gather any crumbs, and press back into a
rectangle. Repeat twice.
4. Roll dough to ¾ inch thickness. Cut with
a 3-inch biscuit cutter or glass, pressing
straight down. Press scraps together
once, patting to ¾ inch thickness, and cut
additional biscuits. Transfer to prepared
baking sheet. Press an indentation into top
of each biscuit with your thumb to help
them rise evenly.
5. Brush tops with 2 tablespoons buttermilk.
Bake until browned, 15 to 20 minutes.
(Biscuits can keep, cooled and stored in
an airtight container, up to 1 day at room
temperature or frozen up to 3 months.)
PER BISCUIT: 380 CAL; 19g FAT (11.5g SAT); 7.4g PRO;
45g CARB; 1.5g FIBER; 891mg SODIUM; 2.3g SUGARS

Gluten-Free Variation: Substitute 4 cups

RIM ’EM RIGHT Gluten-Free Flour Mix (below) for the
BEFORE FILLING EACH flour. Add ¼ cup sugar along with other
GLASS, MOISTEN THE dry ingredients. Chill shaped biscuits
RIM WITH A FRESH LEMON 10 minutes in fridge or 5 minutes in freezer
WEDGE, THEN DIP THE RIM IN before baking. [From our kitchen: These
A MIXTURE OF COARSE SALT, gluten-free biscuits look and taste just as
CRACKED PEPPER, good as those with regular flour—honest!]
AND PAPRIKA.
Gluten-Free Flour Mix: Whisk together
1½ cups white rice flour, 1½ cups potato
starch, 1 cup sorghum flour, and 2 teaspoons
xanthan gum in a bowl. Makes 4 cups.

606 REVIEWS
HANDS-ON 15 min TOTAL 30 min
MAKES 9 jumbo biscuits SUBMITTED BY chef john
 PINEAPPLE SUNRISE MIMOSAS
armagazine.com/pineapple-sunrise-mimosas
Stir together 4½ cups pineapple juice,
1⅛ cups orange juice, and ⅓ cup lime juice
in a large pitcher or punch bowl. Add fruit
slices from ¼ pineapple, ½ blood orange, and
½ lime. Chill, covered, 2 to 24 hours. To serve,
pour ½ cup juice mixture into each glass or
champagne flute. Add ¼ cup prosecco (you’ll
need one 750-milliliter bottle for the entire
batch). Slowly drizzle in 1 teaspoon Campari
(you’ll need ¼ cup for the entire batch).
Garnish with a fresh pineapple or orange
slice, if desired. [From our kitchen: For a virgin
version, substitute club soda or citrus-flavored
sparkling water for the prosecco, and use
grenadine instead of Campari.] Serves 12.
PER ¾-CUP SERVING: 141 CAL; 0.2g FAT (0g SAT); 0.7g
PRO; 23.9g CARB; 0.7g FIBER; 7mg SODIUM; 17g SUGARS

FRESH
BERRIES
+
WHIPPED
CREAM
+
CINNAMON
& SUGAR

108 dec/jan 2018

 SEE THIS RECIPE IN MOTION!
Watch Chef John make these
at armagazine.com/
sweet-cream-biscuits-video

SWEET CREAM BISCUITS

armagazine.com/sweet-cream-biscuits

ALMOND BUTTER [From our kitchen: We added sugar

+ to boost the sweetness. Instead of
RASPBERRY rolling and folding and cutting the
PRESERVES dough, we followed the advice of
some reviewers and simply dropped
the dough onto the baking sheet for
drop-style biscuits.]

2 cups self-rising flour [From

our kitchen: You can make
your own self-rising flour by
sifting together 2 cups flour
with 1 tablespoon baking
powder and 1 teaspoon salt.]
1 tablespoon white sugar
1½ cups whipping cream
2 tablespoons butter, melted
1 tablespoon coarse sugar
(white or turbinado)

1. Position rack in center of oven;

WARM ’EM UP preheat oven to 500°F. Line a baking
TO REFRESH LEFTOVER sheet with foil.
BISCUITS, WRAP 2. Whisk together flour and white
INDIVIDUALLY IN FOIL sugar in a bowl. Add cream; stir until
AND BAKE FIVE MINUTES almost all flour is incorporated and a
sticky dough forms.
IN A 425°F OVEN.
3. Drop dough in 12 (scant ¼-cup)
portions onto prepared baking sheet.
Brush tops generously with melted
butter. Sprinkle with coarse sugar.
Bake until golden brown, 10 to
12 minutes. (Biscuits can keep, cooled
and stored in an airtight container, up
to 1 day at room temperature or frozen
up to 3 months.)

PER BISCUIT: 202 CAL; 12.9g FAT (8.2g SAT);

HERB BUTTER 2.9g PRO; 18.6g CARB; 0.6g FIBER; 272mg
+ SODIUM; 3.2g SUGARS
HONEY
+
FRESH THYME
44 REVIEWS
HANDS-ON 10 min TOTAL 20 min
MAKES 1 dozen SUBMITTED BY chef john
 CONTINUED FROM PAGE 95
BRAND-NEW RECIPE!
GO ONLINE TO RATE AND REVIEW.
HANDS-ON 15 min TOTAL 2 hr, 45 min
SERVES 10 SUBMITTED BY betty soup
168 REVIEWS
HANDS-ON 15 min TOTAL 2 hr SERVES 6
SUBMITTED BY chocolate
302 REVIEWS
HANDS-ON 15 min TOTAL 4 hr, 25 min
SERVES 8 SUBMITTED BY campagnes
859 REVIEWS
HANDS-ON 15 min TOTAL 1 hr, 45 min
SERVES 8 SUBMITTED BY kathleen burton
110 dec/jan 2018
JULI’S FOOL-PROOF RIB ROAST
armagazine.com/julis-fool-proof-rib-roast
For Roast
1 (5-pound) standing beef rib
roast, trimmed of fat
2½ teaspoons kosher salt
1 teaspoon garlic powder
1 teaspoon black pepper
½ teaspoon dried thyme
½ teaspoon fennel seeds, crushed
2 pounds new potatoes, halved
1 onion, cut into thin wedges
For Dipping Sauce
1 (8-ounce) carton sour cream
3 tablespoons horseradish
1 tablespoon snipped fresh chives
Prepare Roast
1. Let beef stand at room temperature 1 hour.
2. Preheat oven to 350°F.
3. Stir together 2 teaspoons salt, the garlic
powder, pepper, thyme, and fennel seeds
in a small bowl. Put beef, rib side down, on
a rack set in a roasting pan. Rub beef with
spice mixture.
4. Roast until an instant-read thermometer
inserted into thickest part registers at least
135°F for medium-rare, 1¾ to 2¼ hours, or
150°F for medium, 2¼ to 2¾ hours. Transfer
beef to a cutting board; let stand, covered
with foil, about 15 minutes (do not drain pan).
5. Meanwhile, boil potatoes and onion in a
pot of salted water 10 minutes. Drain, then
sprinkle with remaining ½ teaspoon salt.
6. Remove rack from roasting pan, add
vegetables, and toss to coat with drippings.
Return pan to oven and roast until
vegetables are browned and tender,
30 to 40 minutes.
Make Dipping Sauce
7. Stir together sour cream, horseradish,
and chives in a bowl.
PER SERVING (5 OUNCES BEEF AND ½ CUP
POTATOES): 514 CAL; 24g FAT (10.1g SAT); 52g PRO;
20g CARB; 1.8g FIBER; 442mg SODIUM; 2.4g SUGARS
HAPPY ROAST CHICKEN
armagazine.com/happy-roast-chicken
½ cup dry white wine
1 lemon, cut in half
6 large cloves garlic
1 (4- to 4½-pound) whole chicken
2 teaspoons cold butter, cut up
3 tablespoons Dijon mustard
¼ teaspoon salt
¼ teaspoon black pepper
Fresh sage leaves, for garnish
1. Preheat oven to 425°F. Pour wine into
a 10-inch cast-iron skillet and set aside.
2. Insert lemon halves and garlic into
chicken cavity; tie legs together with
kitchen string. Slide butter under skin of
breasts. Brush chicken all over with
mustard, then sprinkle with salt and pepper.
Transfer to prepared skillet.
3. Roast 15 minutes, then reduce heat
to 350°F and continue roasting until an
instant-read thermometer inserted into
thickest part of thigh registers 170°F,
1¼ to 1½ hours. Remove from oven, cover
with a doubled sheet of foil, and let rest
15 minutes. Garnish with sage leaves.
PER 9-OUNCE SERVING: 295 CAL; 7.5g FAT
(2.3g SAT); 48g PRO; 3.3g CARB; 0.9g FIBER;
347mg SODIUM; 0.5g SUGARS
DELICIOUS SALMON
armagazine.com/delicious-salmon
⅓ cup low-sodium soy sauce
¼ cup olive oil
¼ cup packed brown sugar
2 cloves garlic, minced
2 teaspoons lemon pepper
2 pounds skin-on salmon fillet(s)
1. Stir together soy sauce, oil, brown sugar,
garlic, and lemon pepper in a small bowl.
Put mixture and salmon in a large zip-top
plastic bag, seal, and turn to coat. Chill at
least 4 hours or up to overnight.
2. Preheat broiler. Transfer salmon, skin
side down, to a roasting pan; discard
marinade. Broil salmon about 6 inches
from heat source until lightly browned and
flakes easily with a fork, 4 to 6 minutes per
½-inch thickness. Remove from oven and
let rest 5 minutes.
PER 3½-OUNCE SERVING: 319 CAL; 21.9g FAT
(4.4g SAT); 24.3g PRO; 5.3g CARB; 0.1g FIBER;
576mg SODIUM; 4.4g SUGARS
ROASTED PORK LOIN
armagazine.com/roasted-pork-loin
6 cloves garlic, minced (2 tablespoons)
1½ tablespoons chopped fresh rosemary
¼ teaspoon salt
¼ teaspoon black pepper
1(2- to 2½-pound) boneless
pork loin roast, trimmed of fat
[From our kitchen: Many prepackaged
pork loins are packed in brine. If
you can’t find an unbrined one, skip
the ¼ teaspoon salt above.]
¼ cup olive oil
½ cup dry white wine
1. Preheat oven to 350°F.
2. Stir together garlic, rosemary, salt,
and pepper in a small bowl. Brush pork
with oil, then rub all over with garlic mixture.
Put pork on a rack set in a roasting pan.
3. Roast pork until an instant-read
thermometer inserted into thickest part
registers 145°F, 1 to 1½ hours. Transfer pork to
a platter. Move roasting pan to stovetop and
skim off fat. Add wine; bring to a simmer over
medium heat, stirring to loosen browned bits,
until reduced slightly, about 2 minutes. Serve
pan juices with pork.
PER 3½-OUNCE SERVING: 207 CAL; 12.1g FAT
(2.8g SAT); 19.5g PRO; 1.2g CARB; 0.1g FIBER;
105mg SODIUM; 0g SUGARS
 CLAWS EXOTIC WOOD
DESIGNS, LLC
Specializing in Exotic Hardwood
Cutting Boards. Great for Weddings,
Housewarmings, Christmas or other
special occasions! Purchase from
our store or create your own custom
board. Free Quotes Available!
www.clawsdesigns.com
VICTORIA AMORY & CO.
Our artisanal sauces elevate your
everyday meals to divine feasts!
Healthy. Delicious. Gourmet.
www.victoriaamory.com
HOW TO: FIX YOUR FATIGUE AND GET MORE ENERGY
Dr. Gundry reveals the top 3 common foods that you would have never
guessed were the cause of the fatigue.
www.NewEnergy67.com
TO ADVERTISE IN THE MARKETPLACE, CONTACT DEVIN AT 860-542-5180
COOKIE CRAFTING WITH EDIBLE DESIGNS
Make adorable cookies using edible wafer paper. It’s easy!
Instructions sent with each order. Shop online for 20+ Christmas designs.
Featured is Retro Reindeer #36WPRR2 - images for 24 cookies - $10.00.
www.fancyflours.com - - Where Bakers Bloom
GRAIN-FREE JUST GOT EASY!
Gluten-Free, Nut-Free, Non-GMO,
Paleo, Whole Food, Single
Ingredient, No Junk, Cassava Flour.
www.ottosnaturals.com
UNIQUE CUTTING BOARDS
Artwork you don’t have to hang!
Cutting boards & more with photos
of nature. 5% off with code ALLREC.
Off TheWall.photography
EATING EGGLESS
Eggs are everywhere in our food—avoiding them can be a huge challenge. In
Eating Eggless, food safety advocate Elizabeth Campbell provides a diverse
range of ingeniously crafted recipes to satisfy even the pickiest eater. Never
again skip out on your favorite dishes! Available on www.amazon.com.
 # last call

SUBSCRIPTION PRICES: U.S. and its possessions, 1 yr. $24.00; Canada, 1 yr. $36.00. Periodicals postage paid at Des Moines, IA, and at additional mailing offices. POSTMASTER: Send all UAA to CFS (see DMM 507.1.5.2); NON-POSTAL AND MILITARY FACILITIES: Send address changes to Allrecipes, P.O. BOX 37508, BOONE,
Allrecipes (ISSN: 2328-0263) December/January 2018, Volume 5, Number 2. Allrecipes is published bi-monthly, 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.

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.
There’s something irresistibly indulgent about
eggnog, and it’s even better when it has a little kick.

Amazingly Good
735 REVIEWS
Eggnog armagazine.com/
amazingly-good-eggnog
hands-on 20 min
total 5 hr, 20 min
serves 16 4 cups milk
5 whole cloves
2½ teaspoons vanilla extract
1 teaspoon cinnamon
submitted by: 12 egg yolks
nataliesmom
1½ cups sugar
4 cups light cream
2 cups light or spiced
rum, or to taste
½ teaspoon nutmeg,
plus more for garnish

1. Stir together milk, cloves,

½ teaspoon vanilla, and the
cinnamon in a large saucepan.
Heat on low 5 minutes, then slowly
bring to a boil over medium heat.
“If your eggs 2. Whisk together egg yolks and PHOTOS: BLAINE MOATS; FOOD STYLING: JILL LUST; PROP STYLING: SUE MITCHELL
curdle, put the sugar in a large bowl until fluffy.
mixture in a Slowly whisk milk mixture into
bowl, set it over a egg mixture. Return mixture to
large bowl of ice saucepan. Cook over medium heat,
water, and beat stirring constantly, until thick,
with an about 3 minutes. (Do not allow
“I used half-and- electric mixer.” mixture to boil.) Strain to remove
half instead of – CHLOE17 cloves, then let cool 1 hour.
light cream, and 3. Stir in cream, rum, ½ teaspoon
made it the night nutmeg, and remaining 2 teaspoons
before to let the vanilla. Chill, covered, 4 to 8 hours.
flavors set. Sprinkle with additional nutmeg
Everyone at my before serving. (Eggnog can
holiday party was be made up to 1 day ahead and
ecstatic about it!” chilled, covered.)
– NIKKI FILIPPONE
PER ¾-CUP SERVING: 293 CAL; 11.7g FAT
(6.6g SAT); 5.8g PRO; 25.4g CARB; 0.1g
FIBER; 70mg SODIUM; 24.6g SUGARS

112 dec/jan 2018

 Every holiday des erves an

point. © Conagra Brands, Inc. All rights reserved.

Made with real cream, Reddi-wip adds Instant

a little dollop of magic to any celebration. Greatification
 CELEBRATE
GENERATIONS OF
GOODNESS,
FROM OUR KITCHEN
TO YOURS.

BUSH’S® Black Bean Quesadilla

Ingredients:
2 15oz. cans BUSH’S® Seasoned Black Beans, drained
1 cup salsa
2 cups shredded Colby & Monterey Jack cheese
8 8-inch flour tortillas
1/3 cup sour cream
Pinch of chopped cilantro

Directions:
Mash one can of beans.
Mix in remaining can of beans, salsa and cilantro.
Spread mixture evenly on 4 tortillas; top with cheese.
Cover with remaining tortillas. FOR MORE RECIPES
Heat skillet & cook quesadillas 2 minutes per side.
Cut into wedges & serve with salsa & sour cream on the side. BUSHBEANS.COM