COMFORT ZONE
RECIPES
f o o d
ROASTED BEETS AND GREENS
WITH SPICY ORANGE VINAIGRETTE
The beets can be roasted a day ahead and
stored in the refrigerator. Bring to room
temperature before assembling salad. There’s
no need to peel thin-skinned baby beets. I f
using larger ones, peel with a vegetable peeler
before roasting. To ensure you are not greeting
friends with stained hands, wear rubber
gloves when working with the beets.
PREP:
25
M IN. RO AST:
40
M IN. O V EN :
400
° F
1
tsp. finely shredded orange peel
V a
cup orange juice
3
Tbsp. red wine vinegar
4
cloves garlic, minced
1
green onion, finely chopped
1
tsp. ground cinnamon
'/2
tsp sea salt or salt
V a
tsp. cayenne pepper or paprika
V2
cup extra virgin olive oil
1
'/2
lb. baby beets, trimmed and roasted*
1
head red leaf lettuce or leaf lettuce,
torn (8 cups)
3
to 4 small blood oranges, and/or
oranges, peeled and sliced
'/2
cup dried cranberries
1.
For the Spicy Orange Vinaigrette, in bowl
combine orange peel, orange juice, vinegar,
garlic, green onion, cinnamon, salt, and
cayenne pepper. Gradually whisk in olive oil.
2.
In salad bowl combine beets, lettuce, and
orange slices. Toss with some of the Spicy
Orange Vinaigrette; pass remaining. Serve
with dried cranberries.
M AKES 8 SERVINGS.
♦ r o a s t e d B EETS
Preheat oven to 400°F.
Scrub beets; cut in halves or wedges. Place
in 3-quart rectangular baking dish. Drizzle
beets with 3 tablespoons olive oil. Sprinkle
with
lA
teaspoon each salt and black
pepper. Toss lightly to coat. Cover dish with
foil. Bake 40 to 45 minutes or until tender.
Cool before assembling salad.
EA C H SE R V IN G
180cal,14gfat(2gsat.fat),0mg
chol, 153 mg sodium, 14 gcarbo, 3gfiber, 2gpro.
BUTTERNUT SQUASH BISQUE
Make this soup up to a day ahead. Gently
reheat on low heat on the stove top, stirring
occasionally and making sure it does not boil.
PREP:
40
M IN. C O O K :
35
MIN.
1
2
V 2-
to 3-lb. butternut squash or 3,
12-oz. pkgs. frozen winter squash, thawed
V a
cup butter
1
medium onion, chopped
l
large carrot, coarsely chopped
1
stalk celery, coarsely chopped
2
cloves garlic, minced
2
large Braeburn or Gala apples,
peeled, cored, and chopped
1
48-oz. box reduced-sodium chicken
broth
1
cup apple cider or apple juice
2
canned chipotle peppers in adobo
sauce, coarsely chopped
V2
cup sour cream
3
oz. smoked Gouda or smoked
Cheddar cheese, finely shredded
Crumbled cooked bacon, celery leaves,
and/or shaved Gouda cheese (optional)
1.
Peel, seed, and cube butternut squash. In
6
-qt. Dutch oven melt butter over medium-
high heat. Add fresh squash (if using frozen
squash add with apples and broth), onion,
carrot, celery, and garlic. Cook, stirring
frequently,
10
minutes or until vegetables
are tender. Add apples, broth, cider, and
chipotle peppers. Bring to boiling; reduce
heat. Cover; simmer 25 minutes or until
vegetables and apples are tender. Remove
from heat; cool slightly.
2.
When slightly cooled, puree in pot using
an immersion blender. (Or puree in batches
in a blender; return soup to saucepan.) Blend
in sour cream. Heat through. Remove from
heat; stir in shredded Gouda until melted.
Top with bacon, celery leaves, and/or Gouda
cheese.
M AKES 8 SERVIN GS.
EA CH SER VIN G
213 cal, 11 gfat (7gsat. fat), 30 mg
chol,
655
mg sodium, 26 gcarbo, 3gfiber,
6
gpro.
I n g r e d i e n t s
1
100% Whole Wheat
Sandwich Thins roll
V
4
lb. 96% lean ground sirloin
l tsp. grill seasoning
1 tsp. chopped, fresh cilantro
1 tsp. chopped scallion
V
2
slice reduced-fat
pepper jack cheese
2 tsp. ketchup
Hot sauce
Sliced tomato, red onion,
avocado and red leaf lettuce
D i r e c t i o n s
P r e - h e a t g r i l l o r n o n - s t i c k s k i l l e t
t o m e d i u m - h i g h . I n a s m a l l b o w l ,
c o m b i n e g r o u n d s i r l o i n ,
s e a s o n i n g , c i l a n t r o a n d s c a l l i o n s
a n d f o r m i n t o a p a t t y a b o u t V
2
"
t h i c k . G r i l l p a t t y 3 - 4 m i n u t e s
e a c h s i d e . A t t h e l a s t m i n u t e o f
c o o k i n g , t o p p a t t y w i t h p e p p e r
j a c k c h e e s e . S p r e a d o n e s i d e
o f t h e r o l l w i t h k e t c h u p a n d
s p r i n k l e h o t s a u c e t o t a s t e .
Top patty with sliced tomato,
onion, avocado and lettuce.
Recipe can be made by
substituting lean ground turkey
or veggie burger patty. Cook
veggie patty according to
package instructions and omit
cilantro and scallions.
S o u t h w e s t b u r g e r
n u t r it io n a l v a l u e
•
3 4 9
calories
• 5 grams of fiber
• 37 grams of protein
•
3 0
grams of carbs
• 11 grams of fat
BETTER HOMES AND GARDENS OCTOBER 2009
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