^ E v e r y b o d y ’ s h a p p y
w h e n
i
F I H im g r y J a c k
F o r m o r e h o lid ay recip es,
visit h u n g ry ja c k .c o m .
CHRISTMAS BY HEART RECIPES
SPICY HONEY-ROASTED
CAULIFLOWER
Look for small heads ofcauliflower (1 to
1
1 2
/ 2
pounds). If the heads available in your
local supermarket are larger, halve them
through the stem end. Michel prefers to
use whatever herbs he has on hand for his
cauliflower. The fresh herbs called for in this
recipe can he any lingering in your garden,
what’s on sale at the market, or simply
parsley from the fridge.
P R E P :2 0 M IN . R O A S T :2 5 M IN . O V E N : 3 50-F/400 F
V i
c u p h o n e y
Va
c u p w h o le g r a in m u s ta r d
Va
c u p b u tt e r , s o fte n e d
'/?
c u p fr e s h b re a d c r u m b s
'/3
c u p c h o p p e d fr e s h h e r b s
2
w h o le h e a d s c a u lif lo w e r ,t r im m e d
a n d c le a n e d
C o a rs e ly c h o p p e d fr e s h h e rb s
1. P r e h e a t o v e n t o 3 5 0 ° F . C o m b in e th e
h o n e y , m u s t a r d , b lit t e r , b r e a d c r u m b s , a n d
Vs
c u p h e r b s in a s m a ll b o w l. S e t a s id e .
2.
U s e a lo n g s lim p a r in g k n if e to p ie r c e th e
h e a r t o f e a c h c a u lif lo w e r s te m . P la c e e a c h
h e a d , s te m s id e d o w n , in a d e e p b a k in g d is h
la r g e e n o u g h t o h o ld b o t h h e a d s . A d d a b o u t
V \
in c h o f
hot water
t o th e d is h . C o v e r w it h
f o il. R a k e 8 t o 10 m in u te s , o r u n t il t h e w a t e r
b e g in s to s te a m . R e m o v e f o il. C a r e f u lly p o u r
o f f w a te r . R e t u r n c a u lif lo w e r t o o v e n .
In c r e a s e o v e n t e m p e r a t u r e t o 4 0 0 ° F . R a k e
f o r 5 m in u t e s to d r y th e h e a d s . R e m o v e f r o m
o v e n a n d c o a t w e ll w it h th e b r e a d c r u m b
m ix t u r e . R e tu r n t o o v e n . R o a s t 12 t o 15
m in u t e s o r u n t i l t h e c a u lif lo w e r h e a d s a re
w e ll b r o w n e d . T o s e rv e , to p w i t h a d d itio n a l
c h o p p e d fr e s h h e rb s , m a k e s 8 s e r v in g s ,
e a c h s e r v i n g
158 cal, 6gfat (4 gsat. fat),
15 nig chol. 275 nig sodium, 25 g carlo, 3 gfiber,
3gpro. Daily Values: 6% vit. A, 75% vit.
C ,
4% calcium, 4% iron.
®SKILLET-BROWNED
BROCCOLI WITH
PAN-TOASTED GARLIC
When buying garlic
,
look for firm and plump
bulbs with dry papery skins. Carlie can be
stored up to several months in a cool, dark,
dry place, such an open brown paper hag in
the pantry. Keep the bulbs whole because
individual cloves dry out more quickly.
Toasting sliced garlic makes it sharp and
flavorful. Be sure to stir constantly so the
slices do not burn.
P R E P : IS M IN . C O O K : IS M IN .
3
la rg e b r o c c o li s te m s w it h
s te m e n d a tta c h e d
V a
c u p e x tr a v ir g in o liv e o il
C o a rs e s e a s a lt
G r o u n d b la c k p e p p e r
3
T b s p . t h in ly s lic e d g a r lic c lo v e s
1. P r e h e a r a 1 2 - in c h c a s t - ir o n s k ille t
o v e r m e d iu m h e a t. S lic e b r o c c o li h e a d s
le n g t h w is e i n 1- in e h - t h ie k s lic e s , c u t t in g
f r o m t h e b o t t o m o f t h e s te m t h r o u g h th e
c r o w n t o p r e s e r v e t h e s h a p e o f t h e b r o c c o li
( r e s e r v e a n y f lo r e t s t h a t f u ll a w a y f u r
a n o t h e r u s e ) . B r u s h b o t h s id e s o f e a c h
b r o c c o li s lic e w i t h s o m e o f t h e o liv e o il a n d
s p r in k le l i g h t ly w i t h s a lt a n d p e p p e r .
2.
P la c e h a l f o f th e s lic e s in t h e h e a te d
s k i ll e t a n d s e t a h e a v y m e d iu m s k i ll e t o n
th e s lic e s t o p r e s s t h e m t o t h e c a s t - ir o n
s k ille t . C o o k o v e r m e d iu m h e a t f o r 3 to
4 m in u t e s , o r u n t i l w e ll b r o w n e d . T u r n
s lic e s a n d c o o k s e c o n d s id e f o r
3
t o 4
m in u t e s m o r e o r u n t i l b r o w n e d ( f o r m o r e
t e n d e r b r o c c o li, c o o k o v e r m e d iu m - lo w
h e a t f o r 5 t o 6 m in u t e s p e r s id e ) . R e p e a t
w i t h r e m a in in g b r o c c o li s lic e s . T r a n s f e r to
a w a r m p la t t e r , c o v e r , a n d k e e p w a r m .
3.
D r iz z le th e r e m a in in g o liv e o i l in t o th e
h o t s k ille t , r e d u c e h e a t t o m e d iu m - lo w
a n d a d d g a r lic s lic e s . C o o k g a r lic , s t i r r i n g
g e n t ly a n d c o n s t a n t ly f o r 2 m in u t e s o r
u n t i l t h e s lic e s a r e l ig h t ly b r o w n e d .
T r a n s f e r t o a p la t e lin e d w i t h p a p e r t o w e l
a n d s p r in k le l i g h t ly w i t h s a lt a n d p e p p e r .
4.
A r r a n g e b r o c c o li o n s e r v in g p la t t e r .
S p r in k le t h e to a s te d g a r lic s lic e s o v e r
b r o c c o li M A K E S 8 S E R V IN G S .
K IT C H E N T IP K e e p c o o k e d b r o c c o li s lic e s
w a r m in a 3 0 0 ° F o v e n o r c o v e r w i t h f o il
w h il e r e m a in in g b r o c c o li c o o k s .
E A C H S E R V IN G # 4
cal. 7gfat (1 g sat. fat).
0 mg chol, 119 m g sodium, 5 g carlo, 2 gfiber,
2gpro. Daily Values: 7% vit. A, 86% vit. C,
3% calcium, 3% iron.
J M S m ucker Cum psiny
1 8 4 DECEMBER ;oo8 RFTTFR HOMFS AND GARDFNS
