2019-05-01 Better Homes and Gardens

FOOD RECIPES

122 | May 2019

1. Line a shallow baking
   pan with foil; grease foil.


2. In a medium saucepan
   combine brown sugar and
   bourbon. Bring to boiling
   over medium-high, stirring to
   dissolve sugar. Stir in almonds. Reduce
   heat to medium; cook 4 minutes or
   until syrup thickens slightly, stirring often.
   Reduce heat to medium-low. Stir in
   1/2 tsp. each salt and black pepper, the
   cinnamon, and cayenne. (Mixture will
   be foamy.) Cook 7 minutes more
   or until syrup thickens and coats nuts,
   stirring frequently.


3. Spread nuts in a single layer in
   prepared pan. Let cool completely.
   Break apart. Store in an airtight
   container up to 1 week. Makes 6 servings.
   each serving 225 cal, 12 g fat,
   99 mg sodium, 23 g carb, 3 g fiber,
   19 g sugars, 5 g pro.

DERBY SKILLET

COOKIE

hands-on time 15 min.
total time 3 hr., includes cooling

2 1/2 cups all-purpose flour
1 tsp. baking soda
1 cup butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
2 eggs
1 Tbsp. vanilla
1 10-oz. pkg. bittersweet
chocolate chips
1/2 cup walnuts or pecans,
toasted and coarsely chopped

1. Place rack in middle of oven. Preheat
   oven to 350ºF. In a bowl whisk together
   flour, baking soda, and 1/2 tsp. salt.


2. In a large mixing bowl beat butter
   and sugars with mixer on medium-high
   2 to 3 minutes or until pale and fluffy.
   Add eggs one at a time, beating until
   combined after each. Beat in vanilla.


3. Beat one-third of the flour mixture
   into butter mixture until just combined;
   repeat two more times with remaining
   flour. Fold in chocolate chips and
   walnuts. Spread evenly into an
   ungreased 9- to 10-inch cast-iron skillet.
   Bake 40 to 45 minutes for a 9-inch skillet

medium-high. Working in batches, cook

meatballs 4 minutes each side or until

golden brown and cooked through

(160°F). Transfer to a plate lined with a

paper towel. Cover; keep warm.

5. Bring a large pot of salted water to
   boiling. Cook pasta according to
   package directions; drain. Toss pasta
   with sauce, top with meatballs, and, if
   desired, sprinkle with Parmesan cheese.
   Makes 5 servings.
   make-ahead tip Prepare meatballs
   through Step 1. Cover and chill up
   to 1 day. To freeze, place on a baking
   pan lined with parchment paper.
   Freeze 4 to 6 hours or until firm. Transfer
   to a freezer bag; freeze up to
   6 months. Before cooking, thaw in the
   refrigerator overnight.
   each serving 677 cal, 29 g fat,
   115 mg chol, 798 mg sodium, 73 g carb,
   6 g fiber, 11 g sugars, 35 g pro.

SOBA NOODLES

WITH SESAME-GINGER

SAUCE

total time 25 min.

1/3 cup reduced-sodium soy sauce

2 Tbsp. red wine vinegar

2 Tbsp. mirin (Japanese rice wine)

(optional)

(^1) 1/2 Tbsp. grated fresh ginger
1 Tbsp. plus 1 tsp. sesame oil
1/2 to 1 tsp. chili paste (sambel oelek)
6 oz. soba noodles
(^1) 1/2 Tbsp. canola oil or vegetable oil
2 Tbsp. finely chopped fresh ginger
2 tsp. chopped garlic
1/2 to 1 tsp. chili oil
5 cups vegetables, such as
quartered baby bok choy, broccoli
florets, and/or halved or
quartered stemmed shiitake
mushrooms
1 cup frozen shelled edamame
1 Tbsp. sesame seeds, toasted

1. For sauce: In a small bowl combine
   soy sauce, vinegar, mirin (if desired),
   grated ginger, 1 Tbsp. sesame oil, and
   the chili paste.


2. Bring a large pot of salted water to
   boiling. Add noodles; cook according to
   package directions. Drain; rinse under

(30 minutes for

10-inch) or until evenly

browned. Let cool at

least 2 hours in skillet on

a wire rack. Makes 10 to

12 servings.

each serving 607 cal, 35 g fat,

86 mg chol, 410 mg sodium, 72 g carb,

43 g sugars, 7 g pro.

RECIPES FROM PAGES 82–90

DINNER IN AMERICA

CRISPY RICOTTA

MEATBALLS WITH

SHEET-PAN TOMATO

SAUCE

hands-on time 45 min.

total time 1 hr. 15 min.

1 cup ricotta cheese

1 egg

1/4 cup chopped fresh parsley

3 Tbsp. chopped fresh basil

1 Tbsp. chopped fresh sage,

oregano, or thyme

1 lb. ground beef

1 pint cherry tomatoes

1 28-oz. can crushed tomatoes

3 cloves garlic, chopped

1 Tbsp. chopped fresh parsley

3/4 cup panko

1 Tbsp. canola oil or vegetable oil

1 Tbsp. olive oil

12 oz. linguine or spaghetti

1. For meatballs: In a large bowl
   combine ricotta, egg, parsley, 2 Tbsp.
   basil, the sage, 1/2 tsp. salt, and 1/4 tsp.
   black pepper. Add ground beef; gently
   mix until just combined. Form into
   twenty-four 1-inch meatballs.


2. Preheat oven to 425°F. For sauce:
   In a 15×10-inch pan combine cherry and
   crushed tomatoes, garlic, remaining
   basil, and the parsley. Roast 20 minutes,
   stirring once halfway through. Season
   with 1/4 tsp. each salt and black pepper.
   For a smooth sauce, use an immersion
   blender or a blender to puree.


3. Meanwhile, place panko in a shallow
   dish. Working in batches, add meatballs;
   roll gently to coat.


4. In a large skillet heat oils over

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