f O
O
d
W H A T ’ S C O O K I N G
short on time?
These do-ahead dishes get better as
they sit overnight. But if you want to
serve right away, let the dish sit at
room temperature fo r a little while
so the flavors can meld. Half an hour
to an hour is enough tim e to make a
flavor difference.
Cover and refrigerate overnight (up to 24
hours).
MAKES
6
TO
8
SERVINGS.
*Hot peppers, such as jalapenos, contain oils
that can burn skin and eyes. Wear plastic
gloves when working with them. If using
bare hands wash well with soap and water.
EACH SERVING
152 cal, 6 gfat, 0 mgchol,
211 m g sodium, 26 g carbo, 3 g fiber, 4 g pro.
BBQ WHITE BEANS
WITH PEPPERS
Sw ap out the sam e old baked beans fo r this
fresh, quick version. The yellow m ustard
and vinegar add a tangy snap that balances
the m aple syrup and salty ham .
PREP: 25 MIN. CHILL: OVERNIGHT
i
medium green sweet pepper
4
oz. cooked ham, cut in strips
i
Tbsp. vegetable oil
1
large onion, chopped (i cup)
3
cloves garlic, minced
2
15-oz. cans cannellini beans (white
kidney beans) and/or navy beans,
rinsed and drained
2
Tbsp. yellow mustard
2
Tbsp. cider vinegar
2
Tbsp. pure maple syrup
i
Tbsp. Worcestershire sauce
Crushed red pepper (optional)
Fresh oregano leaves (optional)
1
.
Slice two rings from sweet pepper; wrap
and refrigerate. Chop remaining pepper;
set aside. In skillet, cook ham in hot oil over
medium-high heat until browned; remove
from skillet. Add onion and garlic to skillet.
Cook and stir 3 to 4 minutes or until tender.
2
.
In a 1 V
2
-quart casserole dish combine
beans, ham, onion and garlic mixture,
chopped sweet pepper, mustard, vinegar,
maple syrup, Worcestershire sauce, and
crushed red pepper to taste. Cover and
refrigerate overnight (up to 24 hours).
3
.
Stir 2 Tbsp.
w ater
into bean mixture.
Reheat over medium heat for 5 to 7 minutes
or until heated through, and adding the
pepper rings for the last
2
minutes of
cooking. Sprinkle with fresh oregano.
MAKES
6
TO
8
SERVINGS.
EACH SERVING
169 cal, 5 g fat, 11 m g chol,
565 m g sodium, 29 g carbo, 8 g fiber, 12 g pro.
CORN & BLUEBERRY SALAD
Sw eet corn and blueberries are an unexpected
pair, but their flavors come together
effortlessly in this lime-and cumin-laced salad.
PREP: 25 MIN. CHILL: OVERNIGHT
6
ears fresh sweet corn, husked
i
cup fresh blueberries
i
small cucumber, sliced
’/4
cup finely chopped red onion
’/4
cup chopped fresh cilantro
1
jalapeno pepper, seeded and finely
chopped*
2
Tbsp. lime juice
2
Tbsp. olive oil
i
Tbsp. honey
V2
tsp. ground cumin
1
.
In Dutch oven bring salted water
to boiling. Add corn. Cook, covered,
5 minutes, or until tender. W hen cool
enough to handle, cut corn from cobs.
2
.
In a serving bowl combine corn,
blueberries, cucumber, red onion,
cilantro, and jalapeno. For dressing, in
screw-top jar combine lime juice, oil,
honey, cumin, and
1 2
3
/2
tsp.
salt.
Cover;
shake well to combine. Add to salad; toss.
174
JUNE 2010
BETTER HOMES AND GARDENS
