SKILLET SESSIONS RECIPES
Add cognac; return to medium heat. Cook
2
minutes, stirring to scrape up browned bits
from pan. Add broth. Reduce heat to
medium-low. Whisk in 1 tablespoon softened
butter until smooth. Return steaks to skillet.
Heat, spooning sauce over steaks. Top with
parsley and peppercorns. Serve with Braised
Swiss Chard,
m a k es 4 servings,
b r a is e d SWISS c h a r d
Trim stems from
1
pound Swiss chard; rinse and dry. In
Dutch oven preheat 2 tablespoons
cooking oil over medium heat. Add
chard, cover; cook
2
minutes, stirring
occasionally. Season with salt and pepper.
EACH SERVING
434 cal, 25gfat (9gsat. fat),
129 mgchol, 763 mg sodium, 7 g ca rbo, 2 gfi ber,
40gpro. Daily Values: 138% vit.A, 57% vit. C,
11% calcium, 27% iron.
DEBBIE SHORE’S
PEPPER -A VO CA D O O M ELET
For an impromptu guacamole, mash the
remaining avocado half with prepared salsa.
PREP: 15MIN. COOK: 13 MIN. STAND: 10 MIN.
i
medium poblano or green sweet
pepper, roasted,*seeded, and chopped
2
Tbsp. butter
2
eggs, lightly beaten
/2
medium avocado, peeled, seeded,
and coarsely chopped
/4
jalapeno pepper, thinly sliced (optional)
/4
cup manchego cheese,shredded (1 oz.)
Crushed red pepper
1
recipe FreshTomato Compote,
right
l. Roast poblano pepper (directions
right);
set aside. In 12-inch nonstick skillet heat
butter over medium-high heat. Add eggs;
1 0 2 JANUARY
2009
BETTER HOMES AND GARDENS
gently swirl to spread eggs to edge of skillet.
2
. When eggs begin to bubble, sprinkle with
poblano, avocado, and jalapeno.
3
. When omelet is very lightly brown at
edges, add cheese. With spatula loosen egg
from sides; fold half the omelet over filling.
Season with
black pepper
and crushed red
pepper. Serve with Fresh Tomato Compote
and toast,
m a k e s
2
ser vin g s.
fresh t o m a t o c o m p o t e
In medium skillet
heat 1 tablespoon olive oil. Add V
2
cup
thinly sliced onion; cook 5 minutes or until
tender. Add 1 cup halved cherry tomatoes,
1
tablespoon snipped fresh parsley,
Vs teaspoon
each
salt and ground black
pepper. Heat through, serve with omelet.
*TO ROAST PEPPER
Preheat oven to 425°F.
Halve pepper lengthwise; remove stems
and seeds. Place halves, cut sides down,
on foil-lined baking sheet. Roast 20 to
25 minutes. Wrap pepper in foil; let stand
10 minutes. Gently pull off skin in strips,
using a sharp knife to help loosen.
EACH SERVING
509 cal, 37 gfat (15gsat.fat),
262 mgchol, 703 mg sodium, 35gcarho, 7 gfiber,
16 gpro. Daily Values: 39% vit. A, 276% vit. C,
29% calcium, 32% iron.
i£D
ENGLISH
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