- Portion size 6 servings
- Credits : rockpretty
- 2 parsnips
- 2 carrots
- 1 rutabaga
- 1 dash salt
- 1 dash pepper
- 2 rosemary
- 1 tablespoon olive oil
Asian-Style Chicken Meatballs in Ginger Soy Broth Image by: Jodi Pudge
We've added fresh ginger and soy sauce to these lean meatballs and simmered them in a spicy aromatic broth for a meal you'll definitely want to make again.
Meatballs: In bowl, combine chicken, bread crumbs, green onions, garlic, ginger and soy sauce. Firmly roll by 2 tbsp into balls; arrange on rimmed baking sheet. Refrigerate for 10 minutes.
In large nonstick skillet, heat oil over medium heat; cook meatballs, stirring occasionally, until browned, about 4 minutes.
Broth: Meanwhile, in saucepan, heat oil over medium-high heat; sauté bok choy, carrots and half of the green onions until slightly softened, about 3 minutes. Add ginger, garlic and half of the chili pepper; sauté for 1 minute.
Stir in meatballs, broth and 1 cup water; bring to boil. Reduce heat to simmer, cover and cook until instant-read thermometer inserted in several meatballs reads 165°F, about 5 minutes. Discard ginger. Stir in lime juice, soy sauce and salt.
Divide meatballs among serving bowls; top with broth mixture. Sprinkle with remaining chili pepper and green onions.
Curried Cauliflower With Chickpeas 580 Image by: Curried Cauliflower With Chickpeas 580
This savoury dish has a little heat and a touch of sweetness from the raisins and caramelized onions. You'll find garam masala, an Indian spice blend, in the spice section of the supermarket. Serve over basmati rice.
Sponge Toffee IMAGE Image by: Sponge Toffee IMAGE
It takes just five simple ingredients to create this crunchy confection from our Holiday Celebrations 2009 special issue. To ensure an airy toffee, do not overstir the caramel when adding the baking soda. Dip the pieces in white chocolate for a festive touch.
In large saucepan, bring sugar, corn syrup and 1/3 cup water to boil over medium heat, stirring just until sugar dissolves. Boil, without stirring but brushing down side of pan with pastry brush dipped in cold water, until candy thermometer reads 300°F (149°C) or 1 tsp mixture dropped in cold water forms hard brittle threads, about 10 minutes. Remove from heat.
Standing back and averting face, whisk in baking soda and vanilla. (Caramel will bubble and sputter and increase in volume.) Do not overmix.
Pour into greased parchment paper– lined 13- x 9-inch (3.5 L) cake pan. Let cool in pan for 2 hours. Break into 1 1/2-inch (4 cm) pieces. (Make-ahead: Layer between waxed paper in airtight container; store for up to 1 month.)
Honey Balsamic Pork Chops with Roasted Peppers Image by: Jodi Pudge
A honey glaze transforms simple weeknight pork chops, giving them a lovely sweetness. We've paired the pork with roasted veggies, but it's also pretty tasty with cheesy polenta.
In large bowl, toss together red onion, red peppers, half of the oil, the Italian seasoning and half each of the salt and pepper. Arrange in single layer on generously greased rimmed baking sheet. Sprinkle with feta. Roast in 425°F oven, turning once, until veggies are tender and golden, about 20 minutes.
Meanwhile, in small bowl, stir together honey, vinegar, garlic and mustard. Sprinkle pork with remaining salt and pepper. In large nonstick skillet, heat remaining oil over medium heat; cook pork, turning once, until just a hint of pink remains inside, 8 to 10 minutes. Pour honey mixture over pork chops; cook, turning to coat, until glazed, about 1 minute.
Divide pork and vegetables among 4 serving plates; sprinkle with parsley.