THE BEST PRO DU CTS & PROM OTIONS
DESIGNED TO HELP YOU LIVE BETTER
YOU DESERVE A BETTER
CUP OF TEA!
300 years of commitment to your cup
of tea. SA VE 2 0 % on your next online
purchase from Tw inings tea shop! It’s
the perfect reason to stock up on your
favourites. From classic black, soothing
green, or calm ing herbal, Tw inings has
over 50 varieties to choose from.
Visit
www.twiningsusa.com
Enter Discount Code:
SAVETWENTY
The
V e g e ta b le
W it h f
m o r e
BEANS. THE VEGETABLE
WITH MORE®
W hy are “Beans the Vegetable with
More?” Visit
VegetableWithMore.com
to find the answer plus 1,0 0 0 delicious
bean recipes your fam ily w ill love!
WATCH TODAY’S HOMEOWNER
FOR ADVICE ON YOUR HOME
For tips on popular remodeling projects
and the latest products and trends
for your home, tune in to the Em m y-
nominated television show.
Today's
Homeowner with D anny Lipford',
hosted
by
Better Homes and Gardens
contributor
Danny Lipford.
www.dannylipford.com
For more information on our events, promotions
and offers, log on to
BHG.com/magazine.
LOVIN’ SPOONFULS RECIPES
Juliana Hale of the
Better Homes
and Gardens
" Test Kitchen took a
pared-down approach to create
these dishes. “Soup should taste like
the main ingredient and not be too
fussed with,” she says. “The other
ingredients should build flavor and
enhance the main item.”
Juliana, whogrew up in afamily
of 12, knows how versatile soup can
be. “Add leftover shredded beef pot
roast to the Beet and Apple Soup to
make it a main dish,” she says, “or
for the Smoky Tomato-Salmon
Chowder, swap out the salmon for
another type of cooked fish or add
sauteed shrimp.”
Juliana recommends keeping
most soups in the refrigerator for
3 to 4 days or in the freezer for 3 to
6 months. (See “Freeze a Batch” on
page
7
68
.) “On a cold February night
I usually crave a hearty chowder,”
she says. “Now I want a warm bowl
of the Two-Pea Soup.” (See recipe
on
page 168.)
“Pureeing or partially pureeing
soups blends the ingredients,
creating better texture and
appearance. The best tool for this
is an immersion blender—a long,
narrow handheld blender with a
rotary blade at one end. Blending
the soup right in the Dutch oven
or saucepan is easier and less
messy than using a blender or food
processor. Always begin on low
speed to avoid splatter.”
m
p u m p k in
s o u p
w it h
SPICED CROUTONS
In ju st h a lf an hour this soup can be ready
to warm you up. M ake an extra batch o f the
spiced croutons fo r snacking.
STARTTO FINISH: 30 MIN.
2
medium carrots,sliced
2
Tbsp. butter
i
medium onion,finely chopped
i
stalk celery, finely chopped
1
clove garlic, minced
2
15-oz. cans pumpkin
1
32-oz. box reduced-sodium
chicken broth
V2
cup half-and-half or light cream
V2
cup water
3
Tbsp. maple syrup
1
tsp. pumpkin pie spice
1
Recipe Spiced Croutons,
below
Celery leaves (optional)
1. In large saucepan cook carrots in hot
butter over medium heat for 2 minutes;
add onion, celery, and garlic. Cook 8 to
10 minutes or until vegetables are tender.
2.
Stir in pumpkin, broth, half-and-half,
water, maple syrup, and pumpkin pie spice.
Heat through. Season with
salt
and
pepper.
3.
To serve, top soup with Spiced Croutons
and celery leaves.
MAKES
8
SIDE-DISH SERVINGS.
SPICED CROUTONS
In bowl toss 3 cups 1-inch
bread cubes with 2 teaspoons pumpkin pie
spice. In large skillet cook bread cubes in
2 tablespoons hot butter 8 minutes or until
toasted, turning occasionally.
EACH SERVING WITH SPICED CROUTONS
2 0 0 cal, 9 g fa t (5 g sa t.fa t), 21 m gchol, 590 m g
sodium , 28gcarbo, 4 gfiber, 5gpro. D aily Values:
387% vit. A , 12% vit. C, 9% calcium , 14% iron.
l 62
FEBRUARY2009 BETTER HOMES AND GARDENS
