f o o d
everyday
easy
C U R R I E D V E G E T A B L E S O U P
3
cups cauliflo w er florets
1
14-oz. can unsw eetened co co n u t m ilk
1
14-oz. can vegetable o r chicken broth
■
1
Tb sp. c u rry pow der
'/4
cup chopped fresh cilantro
*
2
cups frozen baby peas-vegetable blend
2
pita bread ro unds, cut in w edges
(optio nal)
1
Tb sp. olive oil (optional)
Fresh cilantro sprigs and crushed red pepper (optio nal)
1 .
H eat b ro ile r. In D u tch oven co m bine ca u liflo w e r, co co nu t
m ilk , b ro th , c u rry p o w d er, and th e
lA
cu p cila n tro . B rin g to
b o ilin g o ver high heat. Reduce heat to m edium -low . Sim m er,
covered, 10 m inutes o r u n til ca u liflo w e r is tender. S tir in
fro zen vegetable b lend . C o o k, unco vered , u n til heated
through. Season w ith
lA
teaspoon
salt.
2 .
M e a n w h ile , p lace p ita w edges on b a k in g sh e e t. B ru s h
both sid e s w ith o il. S p rin k le w ith
lA
teaspoon
curry
pow der.
B ro il 3 to 4 in ch e s fro m h e a t fo r 4 m in u te s, tu rn in g
o n ce, u n til g o ld en . S e rve soup w ith p ita w ed g es. S p rin k le
w ith c ila n tro and red p ep per,
s e r v e s
4
.
EACH SERVING
138 cal, 6 g fa t (4 g sa t.fa t), 0 rngchol, 620 m g
sodium, 19 g carbo, 4 gfiber, 3 g pro. Daily Values:34% vit.A , 71%
vit. C, 3% calcium, 12% iron.
P A N - F R I E D G A R L I C S T E A K 8c P O T A T O E S
12
cloves garlic
1
lb. tiny new potatoes, scrubbed
^
4
6-oz. boneless beef ribeye or
beef strip steaks
V
1
cup grape o r ch erry tom atoes
Fresh oregano (optional)
1.
U sin g the sid e o f large c h e f k n ife sm ash g a rlic ; d iscard
sk in s. H a lve an y large potatoes. P la ce potatoes in m icro -
w ave-safe b o w l. C o v e r w ith vented p la stic w ra p ; m icro co o k
on 100% p o w er (h ig h ) 5 m in u tes. S tir in g a rlic . C o v e r; cook 5
m in u tes m ore o r u n til ten der, s tirrin g once. D ra in .
2 .
M ean w h ile, heat I
tablespoon
o f the o live o il in s k ille t over
m ed iu m -h ig h heat. Seaso n steak w ith
sa lt
and
pepper.
C o o k
ste a ks, h a lf at a tim e ,
8
m in u te s fo r rib eye o r 4 m in u tes fo r
s trip (1 4 5 °F fo r m e d iu m -rare o r 1 6 0°F fo r m e d iu m ), tu rn in g
o nce. K eep steaks w a rm w h ile co o kin g re m a in in g steaks.
3 .
A dd re m a in in g
I
tablespoon
o il to s k ille t. A dd potatoes,
g a rlic , and tom atoes. Season w ith
sa lt
and
pepper.
C o o k 5
m in u tes o r u n til potatoes are golden and tom atoes begin to
w ilt, s tirrin g o cca sio n a lly. S erve potato m ix tu re w ith steak.
To p w ith fre sh oregano.
SERVES
4
.
EACH SERVING
434 cal,2 0 g fa t (6gsat. fat), 99 rngchol,247m g
sodium ,25gcarbo,3gfiber,38gpro. Daily Values:8% vit.A , 44%
vit. C, 5% calcium, 26% iron.
P O R K C U T L E T S W I T H B R U S S E L S S P R O U T S
4
!/2-in ch -th ick boneless pork cho p s
Va
cup all-p u rp o se flo ur
2
tsp. paprika o r sm oked paprika
1
lb. B russels sprouts, trim m ed and
'
halved
1
8-oz. carton light so u r cream
2
Tb sp. m ilk o r h alf-and-half
1
tsp. packed brow n sugar
1. U sing m eat m allet or heavy ro llin g pin pound p o rk, layered
between p lastic w rap , to W in c h th ickn ess. In sh allo w dish
com bine flour,
h a lf
the p ap rika, and
l/2
teaspoon each
sa lt
and
pepper.
C o at pork in flo u r m ixtu re ; set aside.
2 .
In large s k ille t cook sp ro u ts in hot b u tter o ver m edium -
high 5 to
8
m in u tes, u n til crisp -te n d e r and edges are b ro w n .
Rem ove from sk ille t. C o ver and keep w a rm .
3 .
In sam e sk ille t add additio nal butter, if needed. C ook pork
4 to 5 m in u tes, tu rn in g once, u n til golden outside and slig h tly
p in k in center. Rem ove from sk ille t. C o ver; keep w arm .
4 .
Fo r sauce, com bine sour cream , m ilk, and brow n sugar. W h isk
into sk ille t. H eat thro ugh (d o not b o il). S erve sauce, sp rin kle d
w ith
rem aining
p ap rika , o ver p o rk and sp ro u ts,
s e r v e s
4
.
EACH SERVING
395 cal,22g fa t (11 gsat. fat), 108 rngchol, 480 m g
sodium, 22 g carbo, 5 gfiber, 29 g pro. Daily Values:36% vit.A , 164%
vit. C, 17% calcium, 19% iron.
B A C O N , E G G , S P I N A C H , A N D T U N A S A L A D
4
eggs
6
slices bacon
12
oz. tu n a steaks
V i
cu p w hite w ine v in e g ar
w
'-'
2 -3
Tbsp. honey
7^*$%
? $ ] /
l
Tb sp. D ijo n-style m ustard
l
6-oz. pkg. fresh baby spinach
1. P lace eggs in saucepan; co ver w ith
water.
B rin g to rapid boil.
Rem ove from heat; cover. Le t stand 10 to 15 m inutes (.yolks w ill be
soft-set at 10). D rain . R in se w ith cold w ater; cool. Peel and halve.
2 .
M e a n w h ile , in large s k ille t co ok bacon o ver m ed ium heat
u n til c risp . D ra in ; re se rve d rip p in g s in s k ille t. C ru m b le
bacon and set asid e. R em o ve 2 tablesp o o ns d rip p in g s fo r
d re ssin g . A dd tu n a to s k ille t; cook o ver m ed ium -h ig h heat
3 m in u tes p er sid e o r u n til s lig h tly p in k in ce n te r. T ra n s fe r
to cu ttin g b o ard ; co ve r and keep w a rm . S lic e b efo re se rvin g .
3 .
W ip e s k ille t clean . W h isk in reserved d rip p in g s, vineg ar,
honey, and m ustard to s k ille t. B rin g to b o ilin g .
4 .
L in e plates w ith spinach. Top w ith sliced tuna, crum bled
bacon, and the eggs. D riz zle dressing. Sp rin kle
pepper.
SERVES
4
.
EACH SERVING
481 cal,32g fa t (10gsat. fa t),289 rngchol, 702 m g
sodium, 11 gcarbo, 1 gfiber, 34 gpro. Daily Values: 86% vit. A , 22%
vit. C, 9% calcium, 18% iron.
plan meals using Everyday Easy
recipes at BHG.com/mealideas
1 9 8
SEPTEMBER 2009 BETTER HOMES AND GARDENS
