Innholdsfortegnelse for 2504 i Better Homes & Gardens Specials

BANANA-PECAN MIX-INS: Top porridge with 2 Tbsp sliced bananas, 1 Tbsp chopped toasted pecans, and 2 tsp maple syrup. STRAWBERRY-PEANUT BUTTER MIX-INS: Stir 2 Tbsp sliced fresh strawberries, 1 Tbsp peanut butter, and 2 tsp honey into porridge. BLUEBERRY-ALMOND MIX-INS: Top porridge with 2 Tbsp fresh blueberries, 1 Tbsp toasted sliced almonds, and a dash ground cinnamon. APRICOT-WALNUT MIX-INS: Stir 2 Tbsp chopped dried apricots, 1 Tbsp chopped toasted walnuts, and a dash mixed spice into porridge. PORRIDGE BASE RECIPE Start to finish 10 minutesMakes 1 serving ½ cup water or milk¼ cup regular rolled oatsDash saltMix-Ins STEP 1. In a small saucepan combine the water, oats, and salt. Bring to simmering; cook 5 minutes. Remove from heat. Cover and let stand 3 minutes. Add desired Mix-Ins.…

TROPICAL Prepare as directed, using agave syrup for Sweetener, Jamaican jerk seasoning for Spice, and macadamias and pistachios for Nuts. HOT HONEY Prepare as directed, using hot honey for Sweetener, chilli flakes for Spice, and walnuts and pecans for Nuts. SPICED NUTS BASE RECIPE Hands on 10 minutesBake 25 minutesMakes 12 servings Olive oil1 egg white1 Tbsp water1 Tbsp Sweetener1 to 1½ tsp Spice¾ tsp salt¼ tsp black pepper3 cups Nuts STEP 1 Preheat oven to 160°C. Line a 32x22cm baking pan with foil; lightly coat foil with oil. In a medium bowl whisk together egg white and the water until frothy. Whisk in Sweetener, Spice, salt, and pepper. Add Nuts; toss to coat. STEP 2 Spread nut mixture in prepared pan. Bake 25 minutes or until golden and nuts…

BEEF 50 Beef and Broccoli57 Beetroot Noodle Bowls with Flank Steak and Chimichurri Sauce31 Hot Gingered Beef and Broccoli Salad52 Spicy Beef Stew BREAKFAST 21 Apricot-Walnut Porridge20 Banana-Pecan Porridge12 Berry Coconut Smoothie Bowl23 Big-Batch Steamed Eggs10 Blackberry-Ginger Overnight Bulgur19 Blueberry-Almond Butter Smoothies21 Blueberry-Almond Porridge13 Breakfast Salad with Avocado and Eggs16 Harissa-Sauced Chickpeas18 Huevos Rancheros14 Peaches and Cream Breakfast Quinoa21 Porridge Base Recipe17 Pumpkin Breakfast Bowls10 Raspberry-Espresso Overnight Bulgur14 Savoury Egg and Squash Breakfast Bowls15 Spiced Oat Pancakes20 Strawberry-Peanut Butter Porridge CHICKEN & TURKEY 74 Cayenne-Spiced Stuffed Capsicum68 Clove-Scented Tomato Soup53 Coconut Curry Chicken33 Harissa Chicken and Snow Pea Saute51 Honey-Orange Chicken with Zucchini and Onion82 Kimchi Grain Bowl49 Pressure Cooker Chicken Cacciatore24 Spaghetti Squash Chicken Curry26 Spicy Taco Salad72 Tamarind- and Orange-Glazed Wings 27 Turkey-Apple-Brie Sandwich48 Turkey Breast with Olives…

GREMOLATA BASE RECIPE Start to finish 10 minutes Makes 2 servings ¼ cup chopped Fresh Herb2 tsp Citrus Zest2 cloves garlic, minced¼ tsp salt⅛ tsp black pepper STEP 1 In a small bowl combine all the ingredients. Sprinkle onto cooked chicken, seafood, vegetables, pasta, or soups. PISTACHIO-CRANBERRY Prepare as directed, using parsley for Fresh Herb and lemon zest for Citrus Zest. Add 2 Tbsp each chopped dried cranberries and chopped, roasted pistachio nuts. CORIANDER-ORANGE Prepare as directed, using 2 Tbsp each parsley and coriander for Fresh Herb and orange zest for Citrus Zest. Replace black pepper with chilli flakes. Add 1 Tbsp toasted pine nuts. CURRIED PEPITA Prepare as directed, using basil for Fresh Herb and orange zest for Citrus Zest. Add 2 Tbsp each salted, roasted pumpkin seeds (pepitas)…

FERMENTING BASICS Cultivating your own crop of good gut-friendly bacteria through fermenting is worth trying. Fermentation is a type of food preservation. It depends upon naturally occurring “good” bacteria to convert natural sugars in foods into acids. This process creates a less-friendly environment for bad bacteria. Research shows that probiotics—such as the lactobacillus strain—from fermented foods help aid digestion and boost immune health. In addition, studies show that fermentation increases the vitamin content and digestibility of those foods. Start by eating small amounts of fermented foods so your digestive tract can get used to these new little friends. USE ADDITIVE-FREE SALT, such as pickling salt or natural fine sea salt. Additives such as potassium, iodine, and anti-caking agents can impede the fermentation process. Food must remain fully submerged (at least…

RASPBERRY-ESPRESSO OVERNIGHT BULGUR Hands on 10 minutesChill overnightMakes 2 servings ⅔ cup plain low-fat yoghurt or whole-milk Greek yoghurt¼ cup bulgur3 Tbsp milk or refrigerated unsweetened coconut milk1 Tbsp packed brown sugar½ tsp instant espresso coffee powder¼ cup raspberries STEP 1 In a bowl stir together first five ingredients (through espresso powder). Divide mixture between two 300ml jars. Top with raspberries. Cover and chill overnight or up to 3 days. Stir before serving. If desired, top with additional raspberries. BLACKBERRY-GINGER OVERNIGHT BULGUR Hands on 10 minutesChill overnightMakes 2 servings ⅔ cup plain low-fat yoghurt or whole-milk Greek yoghurt¼ cup bulgur3 Tbsp milk or refrigerated unsweetened coconut milk1 Tbsp honey1 Tbsp chopped crystallised ginger or ¼ tsp ground ginger¼ cup blackberries STEP 1 In a bowl stir together first five ingredients (through ginger). Divide mixture between two…

PORK CHOPS WITH ROCKET AND WARM MUSTARD DRESSING Start to finish 20 minutesMakes 4 servings 4 boneless pork loin chops, cut1.5cm thick and trimmed of fat½ tsp cooking salt½ tsp fresh cracked black pepper4 Tbsp olive oil4 cups baby rocket (240g)1 medium fennel bulb, trimmed, halved, cored, and thinly sliced2 Tbsp finely chopped shallot1 Tbsp white wine vinegar½ cup water1 Tbsp Dijon mustard STEP 1 Sprinkle chops with salt and pepper. In a 25cm nonstick frying pan heat 2 Tbsp of the oil over medium. Add chops; cook 5 to 6 minutes or just until slightly pink in centre, turning once. Remove chops; cover to keep warm. STEP 2 Meanwhile, in a large bowl combine rocket and fennel. STEP 3 For dressing, in same pan cook and stir shallot over medium…

SPICE ADVICE Toss out ground spices after they lose their aroma, usually 6 to 12 months after purchasing. CLOVE-SCENTED TOMATO SOUP Hands on 25 minutesCook 20 minutesMakes 4 servings 2 x 400g cans diced tomatoes, or 4 cups chopped fresh tomatoes2 cups low-sodium chicken stock1 small onion, chopped4 whole cloves2 Tbsp butter2 Tbsp plain flour1 tsp sugar½ tsp saltCroutons, fresh thyme, and/or fresh cracked black pepper (optional) STEP 1 In a large saucepan combine tomatoes, stock, and onion. Place cloves in a metal tea strainer and add to pan. Bring just to boiling; reduce heat. Simmer 20 minutes, stirring occasionally. Cool slightly. Remove strainer and discard cloves. STEP 3 Using an immersion blender, blend mixture until smooth. (Or, working in batches, transfer mixture to a blender or food processor. Cover…