Good Housekeeping USA – September 2019

THE WORKBOOK

KEY: Q QUICK & EASY G GLUTEN-FREE M MAKE AHEAD V VEGETARIAN O ONE POT

SOUS VIDE STEAK G M

Active 10 min. | Total 1 hr. 40 min.

11 1⁄2-in.-thick strip steak (about 12 oz)

Choice of seasonings (see below)

3 Tbsp olive oil

Kosher salt and pepper

1. Fill deep pot with water and set sous vide

machine to 130°F for medium-rare. (Make sure to

put pot on trivet or on stove, as it will get hot).

2. In heat-safe gallon-size plastic bag, place
   steak, seasonings and 2 Tbsp oil and seal
   tightly, removing any air.


3. Place sealed bag into heated water and cook
   90 min. (refrigerate if not cooking right away).


4. Heat remaining Tbsp oil in large skillet on
   medium-high until oil just begins to smoke.
   Meanwhile, remove steak from bag and pat
   dry. Strain out seasonings from bag, discarding
   liquid. Season steak with 1⁄2 tsp each salt and
   pepper and cook until deep brown, 2 to 3 min.

5. Flip steak and add reserved seasonings to

skillet, scattering around steak. Cook until

steak is deep brown on second side, 2 to

3 min. Remove steak and seasonings and let

steak rest 5 min. before slicing. Serve topped

with seasonings.

SERVES 4 About 165 cal, 9 g fat (3 g sat), 18 g pro,

275 mg sodium, 1 g carb, 0 g fiber

CHOOSE YOUR SEASONINGS

ANCHOVY BROWN BUTTER

LINGUINE WITH

PARMESAN BREADCRUMBS Q

Active 20 min. | Total 20 min.

12 oz linguine

3 oz fresh sourdough bread

(without crust), torn

1 oz Parmesan, grated

1 Tbsp olive oil

Kosher salt

2 Tbsp flat-leaf parsley, chopped

1 Tbsp finely grated lemon zest

4 Tbsp unsalted butter

3 anchovy fillets, chopped

1 medium shallot, finely chopped

1. Heat oven to 400°F. Cook pasta per

pkg. directions. Reserve 1⁄4 cup cooking

water, then drain pasta.

2. In food processor, pulse bread,
   Parmesan, oil and 1⁄4 tsp salt to form
   fine crumbs. Transfer to rimmed baking
   sheet and bake, tossing once, until
   golden brown, 6 to 8 min. Toss with
   parsley and lemon zest.


3. Meanwhile, melt butter in large skillet
   on medium-high. When butter is melted,
   continue to simmer, whisking constantly,
   until deep brown flecks appear, 2 to 5 min.


4. Reduce heat to low, add anchovies and
   shallot and cook until shallot is tender,
   1 to 2 min. Toss with pasta and reserved
   pasta cooking water. Serve topped with
   Parmesan crumbs.
   SERVES 4 About 540 cal, 19 g fat (9.5 g sat),
   17 g pro, 585 mg sodium, 77 g carb, 4 g fiber

Innovative

Countertop cookers

Each Ninja Foodi item incorporates

functions of multiple handy appliances.

LAB LOWDOWN Across the board,

we found these to be fast and versatile —

the grill doubles as an air fryer, as do the

oven, which has toaster and convection

capabilities, and the pressure cooker,

which can also bake, steam and sear.

NINJA FOODI GRILL, $239;

DIGITAL AIR FRY OVEN, $229 AND

DELUXE PRESSURE COOKER, $279

amazon.com/shop/ghtested

PARTNERS

OF THE MONTH

Genius new

Lab finds!

Look for the GH Tested sym-

bol in this section to get our

take on eight new products

that impressed us—then shop

them through the GH Lab store:

amazon.com/shop/ghtested.

100 GH^ SEPTEMBER 2019

2018

Life sciences company Ely-

sium Health earns GH’s first

Innovation Emblem for its

research on and expertise in

aging and longevity.

2017

WE Charity, an organization

that empowers domestic and

international change, earns the

first GH Humanitarian Seal.

2017

We host our first

annual Raise the Green

Bar Summit to help

brands improve their

sustainability efforts.

HUMANITARIAN

SEAL

Garlic

4 cloves

+

Thyme

8 sprigs

Rosemary

4 sprigs

+

Lemon

1, zest

only, in

thin strips

Scallions

3, cut into

11⁄2-in.

pieces

+

Red Chile

1, halved

Coriander

Seeds

11⁄2 tsp,

crushed

+

Orange

1, zest

only, in

thin strips

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