Better Homes & Gardens USA – September 2019

FOOD RECIPES

130 | September 2019

1. Preheat oven to 350°F. Using a mortar
   and pestle or spice grinder, grind
   cardamom seeds. Heat 2 Tbsp. olive oil
   in a 4- to 5-qt. stockpot or Dutch oven
   over medium-high. Add onion; cook and
   stir 4 to 5 minutes or until translucent.
   Reduce heat to medium-low. Add
   cardamom, garlic, ground chile, garam
   masala, and turmeric. Cook 30 to
   45 seconds more or until fragrant.


2. Add tomatoes and their juices. Cook
   3 to 4 minutes, stirring occasionally.
   Stir in chicken. Cook 2 minutes. Add
   broth, corn, and lime juice. Increase
   heat to high; bring to boiling. Reduce
   heat; simmer gently, covered, 10 to
   12 minutes or until corn is tender. Stir in
   salt. Let stand, covered, 10 minutes.


3. Meanwhile, cut naan into 1/4 -inch-
   wide strips. Spread on a baking sheet.
   Drizzle with additional 2 Tbsp. oil. Bake
   10 to 13 minutes or until golden brown.
   (Naan will crisp as it cools.) Let cool.


4. Garnish soup with toasted naan,
   hard-boiled eggs, cilantro, green onion,
   and serrano pepper. Serves 4.
   each serving 593 cal, 29 g fat (6 g sat
   fat), 248 g chol, 1,076 mg sodium,
   46 g carb, 3 g fiber, 9 g sugars, 38 g pro

TURMERIC, GINGER

& HONEY AFFOGATO

hands-on time 20 min.

total time 6 hr., includes chilling

2 cups whole milk

2 cups half-and-half

1/2 cup superfine granulated sugar

1/4 cup honey

1 tsp. ground turmeric

1/2 tsp. fine sea salt

(^1) 1/2 Tbsp. cornstarch
3 oz. cream cheese, softened
(^1) 1/2 Tbsp. freshly grated ginger
Strong freshly brewed coffee

1. In a Dutch oven or large saucepan
   combine milk, half-and-half, sugar,
   honey, turmeric, and salt. Cook and stir
   constantly over medium-high until milk
   starts to boil vigorously. In a small bowl
   whisk together cornstarch and 2 Tbsp.
   water. Whisk into milk mixture. (Reduce
   heat to medium if milk bubbles up too

fast.) Let boil 4 minutes, stirring

constantly, or until mixture resembles

custard and coats the back of a spoon.

2. Strain hot mixture through a sieve if
   necessary. In a large bowl whisk hot
   mixture into cream cheese; chill.


3. Using a garlic press or a piece of
   cheesecloth, squeeze and collect juice
   from grated ginger. Stir juice into
   ice cream base. Pour mixture into ice
   cream maker. Churn according to
   manufacturer’s instructions. Transfer to
   a container. Freeze at least 4 hours.


4. To serve, scoop ice cream into dishes
   or mugs. Top with hot coffee. Serves 8.
   each serving 249 cal, 12 g fat
   (8 g sat fat), 38 g chol, 239 mg sodium,
   32 g carb, 30 g sugars, 5 g pro

SPICED PAPAYA-

CRANBERRY

GRANOLA

hands-on time 15 min.

total time 1 hr. 50 min.

2 cups regular rolled oats

1/2 cup dried cranberries

1/2 cup dried papaya

1/2 cup chopped pistachios

1/2 cup chopped walnuts or

cashews

(^1) 1/2 tsp. ground ginger
1 tsp. ground turmeric
1/2 tsp. fine sea salt
1/2 cup maple syrup
1/4 cup olive oil
1 Tbsp. apple cider vinegar

1. Line a baking sheet with parchment
   paper. In a large bowl mix together
   oats, cranberries, papaya, pistachios,
   walnuts, ginger, turmeric, and salt. In
   a small bowl whisk together maple
   syrup, oil, and vinegar. Drizzle over oat
   mixture; stir to coat.


2. Spread mixture on the baking sheet in
   a single layer. Let stand 20 minutes.
   Preheat oven to 300ºF. Bake 45 minutes
   or until toasted, stirring every 10 minutes.


3. Let cool. Store in an airtight container
   up to 2 weeks. Serves 16.
   each serving 192 cal, 12 g fat (2 g sat
   fat), 74 mg sodium, 21 g carb, 2 g fiber,
   11 g sugars, 3 g pro n

TURMERIC-PINEAPPLE

SIPPER

hands-on time 5 min.
total time 35 min.

1/2 cup sugar
2 2-inch pieces fresh turmeric,
thinly sliced
2 cups chilled fresh pineapple
juice
Chilled sparkling water

1. For turmeric simple syrup: In a small
   saucepan bring sugar, 1/2 cup water, and
   turmeric slices to boiling over medium-
   high, stirring until sugar is dissolved. Let
   steep 30 minutes. Discard turmeric.
   Transfer syrup to a storage container;
   chill up to 1 week.


2. In a pitcher combine turmeric syrup
   and pineapple juice. For each serving,
   pour 2/3 cup concentrate over ice. Top
   with sparkling water. Makes 4 drinks.
   each drink 164 cal, 14 mg sodium,
   41 g carb, 38 g sugars

TOASTED NAAN AND

CHICKEN SOUP

Mild Kashmiri chile gives this soup
a deep red color. If you can’t find
ground Kashmiri , substitute 1/ 2 tsp.
each smoked paprika and ground
ancho chile powder.
total time 50 min.

Seeds of 2 green cardamom pods
1 cup finely diced red onion
2 cloves garlic, minced
1 tsp. ground Kashmiri chile
1 tsp. garam masala (see, page 126)
1/2 tsp. ground turmeric
1 14.5-oz. can diced tomatoes,
undrained
2 cups shredded cooked chicken
4 cups low-sodium chicken broth
1 cup fresh or frozen whole
kernel corn, thawed
3 Tbsp. fresh lime juice
1/2 tsp. fine sea salt
2 naan
4 hard-boiled eggs, halved
3 Tbsp. fresh cilantro leaves
2 Tbsp. thinly sliced green onion
1 serrano pepper, seeded
(if desired) and thinly sliced