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WINTER 2017

WINTER ISSUE SIMPLE COMFORT

FRESH NOW BUTTERNUT SQUASH

BUTTERMILK, PUMPKIN, + MORE!

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CHICKEN AND DUMPLINGS

PIES & TARTS

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contents

FEATURES SIMPLE COMFORT

From soups to meatloaf these dishes are simple and delicious.

PIES & TARTS

Buttermilk Pie, Bakewell Tart, and more!

ONE PAN WONDER

Roasted Chicken and Potatoes is a no fuss dinner with easy clean up!

CLASSICS REDEFINED

You have seen a bread pudding quite like this one!


IN THIS ISSUE SIMPLE COMFORT Chicken and Dumplings............. 7 Tomato, Basil, and Gnocchi Soup.............................. 8 Tomato, Sausage, and Ravioli Soup......................... 9 Chicken Parmesan Meatloaf......11 PIES & TARTS Buttermilk Pie............................ 13 Chocolate Hazelnut Tart........... 15 Raspberry Bakewell Tart........... 17 Pumpkin Pie............................... 18 Pate Brisee (Pie Dough)............ 19 Cherry Clafoutis......................... 21 FRESH NOW! - BUTTERNUT SQUASH Whole Roasted Butternut Squash...................... 23 Butternut Squash Pasta............ 24

BestRecipes Magazine WINTER 2017 ONE PAN WONDER Oven Roasted Chicken and Potatoes.............................. 27 ITALIAN INSPIRED Baked Manicotti......................... 29 Simple Marinara........................ 29 CLASSICS REDEFINED Chocolate Hazelnut Bread Pudding........................... 31 SAVORY BREAKFAST Savory French Toasts............... 32 Savory French Toasts............... 33


EDITORIAL

CHIEF CONTENT OFFICER

EXECUTIVE EDITOR

EDITORIAL DIRECTOR

Drew Maresco Dallyn Maresco Ashley Horst

FOOD TEAM

CONTRIBUTING FOOD EDITORS

Katie Decker

Pamela Hackett

Susan Williams

CREATIVE & VISUAL

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DIRECTOR OF PHOTOGRAPHY

ART AND LAYOUT

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Cheryl Maresco XiR Digital Media, LLC


FRESH NOW

WELCOME WINTER Winter is here and with it comes the beautiful snow, family gatherings, and winter vegetables. In this issue we are focusing on the vitamin packed winter squash butternut squash in a pasta dish you’ll never forget. Included in this issue are simple comfort foods like, Chicken and Dumplings, Tomato Sausage and Ravioli Soup, Tomato Basil Gnocchi Soup, Baked Manicotti, and a fun twist on a classic, Chicken Parmesan Meatloaf. For dessert we have Buttermilk Pie, Chocolate Hazelnut Tart, a Raspberry Bakewell Tart, Pumpkin Pie, and Cherry Clafoutis. Happy eating!

DREW MARESCO

Editor in chief

WINTER

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SIMPLE COMFORT

SIMPLE COMFORT

Chicken and Dumplings

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This simple but extremely delicious comfort food takes little time to prepare and is perfect for those chilly winter days.


SIMPLE COMFORT

CHICKEN AND DUMPLINGS SERVES 4

STEW:

3 tablespoons butter

1 large onion, diced

2 garlic cloves, peeled and minced

2 cups sliced carrots

2 cups sliced celery

½ cup flour

4 cups chicken broth

2 cups water

1 teaspoon Old Bay or poultry seasoning

1 bay leaf

4 cups shredded chicken

Salt and pepper, to taste DUMPLINGS:

1 cup flour

1 teaspoon baking powder

½ teaspoon salt 2 tablespoons butter ½ cup milk

DIRECTIONS: 1 In a large dutch oven or stock pot, melt 3 tablespoons butter over medium-high. Add onions, garlic, carrot, and celery and cook until onions have softened, about 5 minutes. Stir in flour and cook for 1 minute, stirring constantly. Gradually pour in chicken stock, stirring to avoid lumps, pour in water, add Old Bay and bay leaf, bring to a boil. Reduce heat and simmer for 5 minutes. Stir in chicken and season with salt and pepper. 2 In a medium bowl, combine flour, baking powder, and salt. Cut in butter and stir in milk. Drop dough by spoonfuls into the chicken mixture. Cover and cook until dumplings have cooked through, about 12 minutes. per serv: 630 cal; 21 g fat; 59 g protein; 37 g carb; 4.5 g fiber

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SIMPLE COMFORT

SIMPLE COMFORT

TOMATO, BASIL, AND GNOCCHI SOUP SERVES 6

INGREDIENTS:

DIRECTIONS:

2 (28-ounces) cans stewed tomatoes

2 cups chicken broth

2 teaspoons oregano

1 pound gnocchi

2 tablespoons chopped fresh basil

Using kitchen shears or knife, coarsely chop the tomatoes of one can. In a blender or food processor, blend tomatoes from the second can. In a large stockpot over medium-high heat, combine tomatoes, broth, and oregano. Bring to a boil for 3 minutes, stirring often, reduce to a simmer. Simmer for 5 minutes. Return heat to mediumhigh and add gnocchi. Cook gnocchi 3-4 minutes, remove from heat then stir in basil. Serve.

Salt, to taste

per serv: 215 cal; 1 g fat; 7.5 g protein; 46 g carb; 3 g fiber

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SIMPLE COMFORT

TOMATO, SAUSAGE, AND RAVIOLI SOUP SERVES 8

INGREDIENTS:

1 tablespoon oil

1 medium onion, diced

1 tablespoon minced garlic

1 pound ground Italian sausage

1 teaspoon salt

Pepper, to taste

1 (28-ounces) can crushed tomatoes

4 cups chicken broth

12 ounces frozen cheese ravioli

2 cups fresh spinach

2 tablespoons chopped fresh basil

Grated Parmesan cheese, for serving

DIRECTIONS: In a large stockpot, heat oil over medium-high, add onion and sautĂŠ until translucent, about 5 minutes. Add garlic cook for 1 minute or until fragrant. Add sausage, salt, and pepper; cooking until sausage is no longer pink. Stir in crushed tomatoes and chicken broth; bring to a boil, reduce heat to low. Cover and simmer 10-15 minutes. Add ravioli and cook according to package directions or until tender. Stir in spinach and basil. Serve with grated Parmesan. per serv (excluding parmesan): 306 cal; 9 g fat; 22 g protein; 31 g carb; 3.5 g fiber

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SIMPLE COMFORT

SIMPLE COMFORT

chicken parmesan meatloaf

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SIMPLE COMFORT

CHICKEN PARMESAN MEATLOAF SERVES 4

INGREDIENTS:

1 pound ground chicken

1 egg

½ cup panko bread crumbs

2 teaspoons italian seasoning

1 tablespoon minced garlic

½ cup shredded parmesan 1 cup marinara, divided ½ cup shredded mozzarella

DIRECTIONS: Preheat oven to 350 degrees. In a large bowl, combine ground chicken, egg, bread crumbs, italian seasoning, garlic, and parmesan. Using your hands, mix together until fully incorporated. Transfer chicken mixture into a lightly greased loaf pan and pat down evenly. Pour half of the marinara over the top and bake 50 minutes. Remove from oven, top with remaining marinara and mozzarella cheese. Place back in the oven and cook until cheese is melted, about 5-10 minutes. Let rest 5 minutes before slicing and serving. per serv: 304 cal; 18 g fat; 30.5 g protein; 5 g carb; 0.5 g fiber

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FRESH NOW

&

pies

TARTS

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PIES & TARTS

BUTTERMILK PIE SERVES 8

INGREDIENTS:

DIRECTIONS:

Preheat oven to 350 degrees. Cream together butter and sugar. Once creamed and fluffy, mix in flour and eggs until fully combined and smooth. Add in buttermilk, vanilla extract, and cinnamon; mix until fully incorporated. Evenly pour into two 9-inch prepared pie crusts, sprinkle nutmeg on top. Bake for 45 minutes, or until a toothpick inserted into middle comes out clean. Let cool, then refrigerate for 4 hours, or overnight, before serving. When preparing to serve, sprinkle powdered sugar on top and serve!

½ cup butter, softened

2 cups sugar

3 tablespoons flour, rounded

3 eggs 1 ¼ cups buttermilk

1 teaspoon vanilla extract ¼ teaspoon cinnamon 2 (9-inch) prepared pie crusts

Nutmeg, optional

per serv: 553 cal; 26 g fat; 6 g protein; 78 g carb; 0 g fiber

Powdered sugar, optional

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PIES & TARTS

PIES & TARTS

chocolate hazelnut tart

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PIES & TARTS

CHOCOLATE HAZELNUT TART SERVES 8

INGREDIENTS:

DIRECTIONS:

1 cup coarsely chopped hazelnuts

2 tablespoons all-purpose flour

1 In a food processor, pulse hazelnuts with flour until finely ground. Add sugar, butter, vanilla extract, and eggs. Process until smooth. Transfer filling to a bowl, cover, and refrigerate for 3 hours.

½ cup sugar

1 stick unsalted butter, room temperature

1 teaspoon vanilla extract

2 eggs đ?š˝ cup chocolate hazelnut spread, (such as NutellaÂŽ) CRUST: 15 chocolate sandwich cookies (such as OREOSÂŽ), crumbed

3 tablespoons butter, melted

2 Preheat oven to 350 degrees. In a small bowl, combine crumbled chocolate sandwich cookies with melted butter. In a 9-inch tart pan with a removable bottom, spread mixture evenly on the bottom and up the sides. Bake for 10 minutes. 3 Allow the crust to cool slightly then lightly spread hazelnut spread over base of chocolate crust. Dollop the refrigerated hazelnut filling all over and spread it carefully with an offset spatula. Bake until golden and toothpick comes out clean, about 45 minutes. Allow to cool completely. per serv: 349 cal; 17 g fat; 3 g protein; 26 g carb; 0.2 g fiber

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PIES & TARTS

PIES & TARTS

raspberry bakewell tart

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PIES & TARTS

RASPBERRY BAKEWELL TART SERVES 8

INGREDIENTS:

1 cup coarsely chopped almonds

2 tablespoons flour

½ cup sugar

1 stick unsalted butter, room temperature

1 teaspoon vanilla extract

2 eggs đ?š˝

cup raspberry jam

1 prepared pie crust, see next page

DIRECTIONS: 1 In a food processor, pulse almonds with flour until finely ground. Add sugar, butter, extract, and eggs, process until smooth. Transfer filling to a bowl, cover, and refrigerate for 3 hours. 2 Preheat to 350 degrees. Press dough onto bottom and sides of a 9-inch tart pan with a removable bottom; trim dough over the top edge of pan and prick the bottom using a fork. Spread jam over base of tart shell. Dollop the almond filling all over, then spread it carefully with an offset spatula. Bake tart until golden and toothpick comes out clean, about 45 minutes. Cool tart in pan on rack. per serv: 365 cal; 23 g fat; 5 g protein; 41 g carb; 1 g fiber

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PIES & TARTS

PUMPKIN PIE SERVES 8

INGREDIENTS:

1 (15-ounce) can pumpkin puree

¼ teaspoon clove ¼ teaspoon allspice

½ cup milk or cream

2 tablespoons flour

4 tablespoons butter, melted

1 teaspoon cinnamon

1 teaspoon vanilla extract

1 cup brown sugar

2 eggs, lightly beaten

¾ teaspoon nutmeg

1 prepared, regular pie crust

DIRECTIONS: 1 Preheat oven to 350 degrees. In a large bowl, stir together pumpkin, milk, flour, cinnamon, sugar, nutmeg, clove, allspice, butter, vanilla extract, and eggs. Stir until mixture is smooth. 2 Pour the filling into unbaked pie crust. Place pie on a baking sheet and bake until set, about 55-60 minutes, or until a knife inserted to the center comes out clean. Allow to cool completely before serving, about 2 hours. per serv: 285 cal; 13.5 g fat; 4 g protein; 40.5 g carb; 1 g fiber

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PIES & TARTS

PATE BRISEE (PIE DOUGH) SERVES 8

INGREDIENTS:

DIRECTIONS

1 ½ cups flour

1 Combine flour, sugar, and salt, cut in butter until mixture resembles small crumbles. Stir in egg, and add water, a little at a time. Carefully, mix into a workable dough (using more water if needed). Roll out crust on a floured board.

1 tablespoon sugar

½ teaspoon salt

½ cup butter, very cold, cubed

1 egg, beaten ¼ cup water

2 If blind baking, preheat oven to 450 degrees and bake for about 8 minutes or until a light golden brown.

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PIES & TARTS

PIES & TARTS cherry clafoutis

Cherry Clafoutis

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While not a pie, this clafoutis is made in a pie pan! This is a classic french dessert that’s the child of a custard and a puffed pancake. It may sound strange but it’s tasty and easy to make!

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PIES & TARTS

CHERRY CLAFOUTIS SERVES 6

INGREDIENTS:

12 ounces cherries

3 large eggs, room temperature

1 cup whole milk, room temperature

½ cup sugar 1 teaspoon vanilla ½ cup flour

Powdered sugar, optional for garnish DIRECTIONS: Preheat oven 375 degrees. Lightly grease a 10inch pie plate or ovenproof pan. Place cherries in the pan. In a small bowl, whisk eggs, milk, sugar, and vanilla until smooth and sugar is fully dissolved. Slowly whisk in flour and pour mixture over cherries. Bake 30-40 minutes until edges are golden brown. Allow to cool for 10 minutes before serving. Dust with powdered sugar, slice and serve. per serv: 165 cal; 4 g fat; 5 g protein; 28.5 g carb; 1 g fiber

Fruit Swaps

Here are a few ideas of other seasonal fruits you can use in this recipe!

Spring

Summer

Fall

Winter

Strawberries Apricots

Plums Blackberries Blueberries Nectarines Peaches

Apples Pears

Cherries Cranberries

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FRESH NOW - BUTTERNUT SQUASH

FRESH NOW!

butternut squash

WRITTEN BY DREW MARESCO AND DALLYN MARESCO

Butternut squash is a large, pearshaped, orange-fleshed winter squash distinctively known for its long, thick neck. They grow on long trail vines and are a part of the field pumpkin family. It is commonly the more popular of the winter squash family due to it being known for its sweet and nutty flavor, while being able to eat the flesh, flowers, and seeds they harvest.

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They have a pale rind which is thinner than most squashes and can be easily peeled off. They range from 6 to 12 inches in length and should feel heavy for their size. They also have an incredibly long shelf life for a vegetable when stored in a dark, cool place, but do not refrigerate them. Butternut squash is packed with vitamin A, vitamin C, beta-carotene, magnesium, and potassium. Vitamin A is a powerful and natural anti-oxidant. They contain a very similar mineral

profile as pumpkins, which contain high levels of minerals like iron, zinc, copper, calcium, potassium, and phosphorus in which the body needs for everyday living. It’s wonderful in soups, salads, and pasta. It’s good sautéed, pureed, mashed, and roasted. Its seeds are edible like acorn squash or pumpkin seeds. Check out the next page for how to make a whole-roasted butternut squash.


FRESH NOW - BUTTERNUT SQUASH

WHOLE ROASTED BUTTERNUT SQUASH SERVES 4

INGREDIENTS:

1 large butternut squash

DIRECTIONS: 1 Preheat oven to 350 degrees. Wash and dry squash. Place on a rimmed baking tray. Pierce with a sharp a knife. Bake for 1 hour and 30 minutes or until golden and soft. per serv: 606 cal; 28 g fat; 49 g protein; 33 g carb; 8.5 g fiber

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FRESH NOW - BUTTERNUT SQUASH

BUTTERNUT SQUASH PASTA SERVES 5

INGREDIENTS:

DIRECTIONS:

2 tablespoons butter

1 large onion, large dice

2 cloves garlic, minced

In a large stockpot, cook pasta according to package instructions, remove ½ cup water and set aside, then drain. While pasta cooks, in a skillet or saute pan melt butter over medium-high heat, add onion and cook until lightly browned, about 6 minutes, reduce heat to medium and add garlic, salt, pepper, and thyme and cook another minute. Add pasta water, and butternut squash, stirring to combine. Return drained noodles to stockpot, add onion and squash mixture, stirring gently to coat while being careful that some squash stays intact. Season with salt and pepper if needed. Serve immediately.

Salt and pepper

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1 teaspoon thyme

½ roasted butternut squash, diced

½ cup pasta water

1 pound rigatoni

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per serv: 400 cal; 6.5 g fat; 12 g protein; 77 g carb; 5 g fiber


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ONE PAN WONDERS

ONE PAN WONDER chicken & potatoes

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ONE PAN WONDERS

OVEN ROASTED CHICKEN AND POTATOES SERVES 6

INGREDIENTS:

6 bone-in chicken thighs

1 ½ pounds baby Yukon gold potatoes, quartered

1 lemon, halved

Salt and pepper, to taste

2 tablespoons olive oil

DIRECTIONS: Preheat oven to 450 degrees. Place chicken, potatoes, and lemon into an ungreased 13x9inch pan. Season with salt and pepper, add oil, and toss to combine. Bake for 30 minutes, or until chicken is cooked through. Squeeze lemon over the chicken and potatoes before serving. per serv: 606 cal; 28 g fat; 49 g protein; 33 g carb; 8.5 g fiber

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ITALIAN INSPIRED

ITALIAN INSPIRED

Baked Manicotti Simple ingredients and steps come together to make a delicious meal. The best part about it is not having to preboil and try to fill floppy noodles. This dish is as simple as ‘assemble and go’!


ITALIAN INSPIRED

BAKED MANICOTTI SERVES 4

INGREDIENTS:

DIRECTIONS:

1 Preheat oven to 350 degrees. In a large bowl, mix ricotta, egg, half of the mozzarella, parmesan, parsley, salt, and pepper. Fill a large resealable bag with the ricotta mixture. Cut off one corner, large enough to fill the noodles.

1 pound ricotta cheese

1 egg 8 ounces shredded mozzarella cheese, divided đ?š˝ cup freshly grated parmesan cheese

3 tablespoons parsley chopped

1 teaspoon salt

Âź teaspoon ground black pepper

1 batch simple marinara or 1 jar prepared marinara 1 box manicotti noodles, about 14 shells

2 In a 13x9-inch baking dish, spread half of the marinara sauce. Fill the manicotti by squeezing the ricotta mixture into each end of the noodle until full and place them into your baking dish. Repeat with remaining noodles. Pour the remaining marinara over the top and sprinkle with remaining mozzarella over the top. Bake for 40 minutes, allowing to rest for 10 minutes before serving. per serv (excluding sugar): 732 cal; 32.5 g fat; 45 g protein; 67 g carb; 6.5 g fiber

SIMPLE MARINARA SERVES 4

INGREDIENTS:

DIRECTIONS:

1 (14.5-ounce) can whole tomatoes

1 (28-ounce) can crushed tomatoes

1 tablespoon oil

3 cloves garlic, minced

1 tablespoon oregano

In a blender, add canned tomatoes and blend until smooth. In a medium saucepan, heat oil over medium heat, cook garlic stirring often until fragrant but not browned, about 2 minutes. Stir in tomatoes, bring to a simmer, reduce heat to low and continue until thickened, about 15-20 minutes. Add basil, sugar, and oregano, stir to incorporate. Season with salt and pepper.

Sugar, to taste

3 tablespoons fresh chopped basil

Salt and pepper, to taste

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DESSERT

CLASSICS REDEFINED

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DESSERT

CHOCOLATE HAZELNUT BREAD PUDDING SERVES 8

INGREDIENTS:

DIRECTIONS

½ cup chocolate hazelnut spread, (such as Nutella®)

1 Preheat oven to 350 degrees. Shingle bread halves through pan as desired, sprinkle with nuts.

12 slices white bread, spread on each slice, cut in half diagonally

4 tablespoons butter

6 eggs, beaten

4 cups milk

1 cup sugar

2 teaspoon cinnamon

1 teaspoon vanilla

½ cup chopped nuts

2 In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla, whisk until fully incorporated. Pour over shingled bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture, let rest about 10 minutes. 3 Cover with foil and bake 1 hour and 15 minutes, until the top springs back when lightly tapped. per serv: 515 cal; 24.5 g fat; 14 g protein; 61 g carb; 2.5 g fiber

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SAVORY BREAKFAST

SAVORY FRENCH TOASTS SERVES 2

INGREDIENTS:

DIRECTIONS:

1-2 tablespoons oil

Preheat skillet to medium-low heat and add oil. In a shallow bowl, combine eggs, milk, parsley, chives, parmesan, and paprika, whisk until combined. Dip each slice of bread in egg mixture, letting each side sit about 20 seconds to allow for slight absorption. Transfer coated slices to pan and cook about 2 minutes on each side or until golden brown. Repeat with all 6 slices. Optionally, garnish with additional parmesan, chive and parsley.

6 thick slices hearty bread

3 eggs

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¼ cup milk

1 tablespoon chopped fresh parsley

1 tablespoon diced fresh chives

¼ cup finely grated parmesan cheese

½ teaspoon paprika

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per serv: 572 cal; 28.5 g fat; 24.5 g protein; 55.5 g carb; 3.5 g fiber


SAVORY BREAKFAST

SAVORY FRENCH TOASTS SERVES 2

INGREDIENTS:

DIRECTIONS:

1-2 tablespoons oil

1 Preheat skillet to medium-low heat and add oil. In a shallow bowl, combine eggs, milk, parsley, chives, and paprika, whisk until combined. Dip each slice of bread in egg mixture, letting each side sit about 20 seconds to allow for slight absorption. Transfer coated slices to pan and cook about 2 minutes on each side or until golden brown. Repeat remaining slices.

6 thick slices hearty bread

3 eggs

Âź cup milk

1 tablespoon chopped fresh parsley

1 tablespoon diced fresh chives

½ teaspoon paprika

đ?š˝

cup shredded cheddar cheese

2 Wipe the pan clean and sprinkle cheddar cheese. As cheese begins to bubble, about 30 second, lay french toast slices on the cheese. Carefully remove toast, add additional cheese and repeat with the other side. Repeat remaining slices. per serv: 584 cal; 30 g fat; 24.5 g protein; 54.9 g carb; 3.5 g fiber

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