F r e s h
a n d
E a s y
T h e s e w i n n i n g d i s h e s f r o m B H G r e a d e r s h a v e y o u r
N e w Y e a r ’s E v e a p p e t i z e r a n d w e e k n i g h t d i n n e r c o v e r e d .
BY ERIN SIMPSON |
PHOTOS BLAINE MOATS |
FOOD STYLING GREG LUNA
food | prize tested recipes
PTR WINNER
A m a n d a
H u m a n n
Sam m am ish, WA
A lunch craving
for a popular
Vietnamese
sandwich led
Amanda to create
this recipe. “I took
ingredients from
a traditional banh
mi sandwich, one
of which is crusty
French bread, and
retooled them
as bruschetta.”
§500 PRIZE: BRUSCHETTA & CROSTINI
Banh Mi B ruschetta
24
W inch-thick slices from baguette-style
French bread
V%
cup mayonnaise
2
Tbsp. soy sauce
6
oz. thinly sliced ham
1
English cucumber, sliced or shredded
2
carrots, shredded
V i
cup coarsely chopped fresh cilantro
Thin jalapeno pepper slices (optional)
Lime wedges (optional)
1. Preheat broiler. Spread mayonnaise on one side
of each bread slice and arrange, spread side up, on a
baking sheet. Broil 4 to 5 inches from the heat for
I minute or just until starting to toast. Remove from
oven; gently brush with soy sauce. Return to oven and
broil
1
minute more.
2. Top bread slices with ham, cucumber, carrots,
and cilantro. Add jalapeno slices and serve with lime
wedges. Makes 12 servings.
f
P T R W I N N E R
N e lia H a r p e r
Fort Collins, c o
When mulling
what to have for
dinner one
evening, Nelia
opened her
refrigerator and
found the
ingredients for
this pasta dish.
“I enjoy cooking
with fresh
ingredients and
especially like the
light, fresh flavor
that lemon adds.”
$500 PRIZE: WEEKNIGHT VEGETARIAN
F ettuccine Alfredo w ith Sun-
Dried Tom atoes and Veggies
8
oz. dried fettuccine
V i
cup dried tom atoes (not oil-packed), chopped
4
Tbsp. butter
1
Tbsp. olive oil
4
oz. fresh asparagus spears, trimmed
4
oz. fresh Brussels sprouts, trimmed and quartered
I V i
cups fresh broccoli florets
8
fresh mushrooms, sliced
2
Tbsp. all-purpose flour
1
V *
cups milk
V i
cup finely shredded Parm esan cheese
2
tsp. finely shredded lemon peel
1. Cook pasta according to package directions,
adding dried tomatoes the last
2
minutes of cooking.
Drain and return to saucepan; keep warm.
2. Meanwhile, in a large skillet heat 1 tablespoon of the
butter and olive oil over medium heat. Add asparagus,
Brussels sprouts, broccoli, and mushrooms. Cook over
medium heat for
8
minutes or until vegetables are
tender. Remove vegetables from skillet; set aside.
3. In same skillet melt remaining butter over medium
heat. Stir in flour. Cook and stir 1 minute. Stir in
milk. Cook and stir until thickened and bubbly. Stir in
Parmesan cheese. Gently stir in pasta and vegetables.
Stir in additional
m i l k
to reach desired consistency.
Sprinkle with lemon peel and additional shredded
P a r m e s a n c h e e s e .
Makes 4 servings. ■
1 0 8
BETTER HOMES AND GARDENS |
JANUARY
2011
|
BHG.COM
