Rctp*trr«l ‘radrmjck.v. O'-iOOK Man. Incorporated.
F A L L I N T O F L A V O R R E C I P E S
food
»
4.
In small saucepan melt remaining
2 tablespoons butter; stir in bread crumbs,
remaining Parmesan, and parsley. Sprinkle
on noodle mixture. Bake, uncovered. 10
minutes, until crumbs are golden.
SERVES
8
.
EACH SERVING
413
cal,
2 6
g fat (I
3
gsat.fat),
82 mgchol, 278 mg sodium, 37 g carlo, 2 g fiber,
ISgpro. Daily Values: 127% vit. A, 31% vit. C,
14% calcium, 12% iron.
CHERRY-POMEGRANATE
CHUTNEY
Serve this ruby-red chutney w ith your
favorite blue or sharp cheddar cheese
and crisp crackers. Or use it as a spread
on sandwiches m ade w ith leftover
Spice-Rubbed Chicken,
page 214.
PREP:15MIN. COOK:30MIN.
1
Tbsp. olive oil
2
mediumonions,chopped(icup)
1
Tbsp. grated fresh ginger
2
cloves garlic, m
inced (itsp.)
V
a
tsp. ground cinnamon
Vs
tsp. ground allspice
i
12-oz. pkg. frozen dark sweet cherries
Vi
cup unsweetened pomegranate juice
3
Tbsp. sugar
Seeds from 1
small pomegranate
(^4 cup)
V
a
tsp. salt
i.
In large nonstick skillet heat oil over
medium beat. Add onions,ginger, and
garlic. Cook, about 5 to 6 minutes, stirring
occasionally, until tender and translucent.
Stir in cinnamon and allspice; cook about
15 to 20 seconds, until fragrant. Add
cherries, pomegranate juice, and sugar.
2.
Increase heat to medium-high. Bring
onion-cherry mixture to boiling. Reduce
heat to medium-low. Simmer, uncovered,
about 30 minutes, stirring occasionally
until onion-cherry mixture is thickened.
Remove from heat. Stir in pomegranate
seeds and salt. Refrigerate chutney,
covered, up to
1
week,
m akes
i
*
1
*
3
/
4
C
u ps
.
EACH
2
-TABLESPOON SERVING
54 Cül, 1 g fa t (0
g sat. fat), 0 mgchol, 43 m g sodium, 11 gcarbo,
1 g fiber, 1 g pro. Daily Values: 1% vit. A, 2% vit.
C,l% iron.
TEST KITCHEN TIP
Toopena
pomegranate, cut thin slice from top
and bottom. Score sides with a knife
so it can be easily pulled apart.
Submerge in a large bow
l of water.
Pull apart and use your fingers to free
the seeds (they w
ill sink to the bottom
and the white membrane w
ill float to
the top). D
iscard membrane and
2 1 8 CC I OBER 2008 BETTER HOMES AND GARDENS
H e a l t h y C h i c k e n a n d S a u s a g e J a m b a l a y a
IN G R E D IE N T S
1
V2
cups Uncle Ben's Original Converted
Brand R
ice, uncooked
1
tbsp. olive oil
/2
lb. chicken breast, cut into bite-size pieces
Vz
lb. smoked chicken, turkey or vegetarian sausage,
cut into slices
2
cloves garlic, m
inced
1
medium
onion, chopped
1
medium
green bell pepper, chopped
3
stalks celery, chopped
3
cups low-sodium
chicken or vegetarian broth
2
tbsp. low-sodium Cajun seasoning, divided
1
tbsp. Worcestershire sauce
For other
delicious recipes,
go to
unclebens.com
S E R V E S : 6
Prep Time:
35
m
inutes
Meal Occasion:
Main D
ish, D
inner
Cuisine Type:
Cajun, American South, Southern
T / f r *
/
Add
1
cup sliced okra and sauté w
ith other vegetables.
For lower sodium
, replace broth w
ith water.
IN S T R U C T IO N S
1
. In a heavy-bottom pan w
ith lid or Dutch oven, heat oil
over medium
high heat. Add chicken, sausage, celery,
green pepper, onion, garlic and half the Cajun
seasoning (1 tbsp).
2
. Continue to heat until chicken is mostly cooked, about
5
m
inutes. Add rice and sauté for
1
to
2
m
inutes. Add
broth, remaining Cajun seasoning and Worcestershire.
3
. Bring to a boil, cover, reduce heat to simmer and cook
20
m
inutes. Let stand for
5
m
inutes before serving.
