f o o d
GET CRACKIN' RECIPES
POLENTA WITH EGGS
AND ZUCCHINI
START TO FINISH: 40 MIN.
V2
cup dried tomatoes
2
V
4
cups milk
1
14-oz. can reduced-sodium chicken
broth
1
cup yellow cornmeal (polenta)
V
3
cup grated Parmesan cheese
1
Tbsp. olive oil
1
small onion, thinly sliced
2
small zucchini and/or yellow summer
squash, thinly sliced lengthwise
1
small yellow or green sweet pepper,
cut into strips
1
small lemon
8
eggs
Fresh Italian (flat-leaf) parsley,
shaved Parmesan cheese, and/or
Italian seasoning (optional)
1.
In small bowl cover dried tomatoes with
boiling water; set aside. In large saucepan
combine milk and broth; bring just to
boiling over high heat. Gradually whisk in
cornmeal. Reduce heat to medium-low.
Cook, stirring frequently, for 12 to 15
minutes or until thick and creamy. Stir in
grated Parmesan cheese. Reduce heat to
low; cover to keep warm.
2.
Meanwhile, drain tomatoes. In large skillet
heat olive oil over medium heat. Add onion,
zucchini, sweet pepper, and dried tomatoes.
Cook 3 to 5 minutes or until tender. Season
with
salt
and
pepper.
Remove from heat;
cover to keep warm.
3.
In another deep large skillet, add water
until half-full (See “Poached,”
right).
Squeeze
half of lemon into skillet. Cut remaining half
into wedges; set aside. Bring water and juice
to simmer. Break eggs one at a time into a
small cup and slide into water. Cook 4 eggs at
a time in simmering water for 4 to 5 minutes
until whites are firm and yolks are firm but
still a little soft. Remove with slotted spoon;
drain on paper towel-lined plate. Repeat.
4.
To serve, ladle polenta into bowls and
top with zucchini mixture and
2
poached
eggs. Sprinkle with fresh parsley, Italian
seasoning and/or Parmesan cheese. Serve
with lemon wedges.
MAKES 4 SERVINGS.
EACH SERVING
465 cal, 21 gfat, 445 mgchol,
953 mg sodium, 44 g carho, 6 g fiber, 29 gpro.
HERBED DEVILED EGG
BRUSCHETTA
These toasts make lovely Easter dinner
appetizers. Or serve alongside a salad as a
light lunch for four.
START TO FINISH: 45 MIN.
4
eggs
2
Tbsp. snipped fresh chives
1
Tbsp. snipped fresh dill
V e,
cup mayonnaise
1
Tbsp. Dijon-style mustard
4
slices sandwich bread, toasted
Salt and black pepper
Paprika
2
Tbsp. chopped baby dill pickles
2
Tbsp. capers
1.
Place eggs in single layer in medium
saucepan; add water to cover by
1
inch.
Bring to rapid boil (large, rapidly breaking
bubbles) over high heat. (See “Hard-
cooked,”
right)
Cover; remove from heat.
Let stand 15 minutes. Drain; place in bowl of
ice water until cool enough to handle. Peel
immediately under cool running water.
2.
In shallow dish combine chives and dill.
Roll peeled eggs in herbs to coat. Remove
eggs to cutting board; slice. Stir mayonnaise
and mustard into remaining herbs.
3.
Cut toast diagonally in half; remove crust.
4.
To serve, spread each toast triangle with
some of the Dijon spread and egg slices.
Sprinkle with salt, pepper, and paprika.
Serve with chopped baby dill pickles and
capers.
MAKES
8
APPETIZER SERVINGS.
EACH SERVING
123 cal, 8 gfat, 108 mg chol,
412 mg sodium, 7 gcarbo, 0 g fiber, 4 gpro.
POACHED
Half-fill a large skillet
with water and bring to
a simmer. Do not let
the water come to a
boil. A little acid, in the
form of lemon juice or
vinegar, can be added
to the water to help the
eggs hold their shape.
Break one egg at a time
into a small dish.
Carefully slide egg into
simmering water
holding the lip of the
dish as close as
possible to the water.
Once set, scoop up the
eggs with a slotted
spoon and drain on a paper towel-lined plate.
If cooking a large batch, place the eggs back
in the warm water to reheat before serving.
HARD-COOKED
Often referred to as
hard-boiled, hard-
cooked eggs are
cooked in water that is
brought to a boil and
then covered and
removed from the
heat. Let eggs stand in
the hot water for 15
minutes, or 12 minutes
for softer yolks.
Immediately plunge the eggs in a bowl of ice
water. For easy peeling, when cool enough
to handle, remove eggs and crack the shell a
little. Place back in the cold water until
completely cool. Peel, starting at large end,
under cool running water.
BHG
.com
for all
things
View slideshows featuring
ep
by-step how-to’s for cooking
eggs a variety of ways, or find
more recipes and tips for
working with this versatile
staple at
BHG.com /egg-class.
216
APRIL 2010
B E T T E R H O M E S A N D G A R D E N S
