N e w
F a m i l y
F a v o r i t e s
P u t a f r e s h s p i n o n t w o w e l l - l o v e d d i s h e s , a n d w h a t
d o y o u g e t ? P r i z e - w i n n i n g r e c i p e s f o r a n y t i m e
o f d a y .
BY ERIN SIMPSON | PHOTOS BLAINE MOATS | FOOD STYLING GREG LUNA
food | prize tested recipes
PTR WINNER
S u s a n A .
R eade,
G rants Pass, OR
“These pancakes
are made with
canned peaches, so
you can make this
recipe any time of
the year. The
batter is a little
thick, so you have
to flatten them a
bit on the pan.”
$500 PRIZE: PANCAKES AND WAFFLES
P e a c h P a n c a k e s & C h a i S y r u p
2
15-oz. cans peach slices (juice pack)
V
2
cup whipping cream
2
eggs, lightly beaten
VA
cups oat flour or whole wheat flour
1
cup all-purpose flour
XA
cup packed dark brown sugar
2
tsp. baking powder
VA
tsp. ground ginger
VA
tsp. ground cinnamon
1
recipe Chai Syrup,
below
Fresh or frozen peaches, chopped (optional)
1. Drain peaches; reserve 1 cup juice. In blender
process peaches until smooth. Transfer to bowl; stir
in cream and eggs; set aside.
2. In large bowl combine flours, brown sugar, baking
powder, spices, and 1 teaspoon
sa
lt.
Add peach
mixture. Stir just until moistened. Pour
'A
cup batter
onto hot, lightly greased griddle; spread to 4-inch
circle. Cook over medium heat I to 2 minutes per
side. Serve with Chai Syrup and chopped peaches.
Makes
6
servings.
Chai Syrup Cook and stir reserved juice,
lA
cup water,
lA
cup packed dark brown sugar, and 2 teaspoons
cornstarch over medium-low. Add 2 spiced chai-flavor
black tea bags; cook and stir over medium until slightly
thickened; cook and stir 1 minute. Discard tea bags.
PTR WINNER
V ik k i B o y le ,
W hitehouse
S tation , NJ
“I was running
late one night, so
I tossed together
some ingredients I
had on h a n d -
fresh spinach, feta
cheese, olive oil,
and lemon. Then I
added pasta and
canned beans to
make it a main
dish. M y husband
went crazy over
the dish, and it’s
since become one
of my tried-and-
true favorites.”
$500 PRIZE: TAKE A BAG OF SPINACH
G r e e k S p i n a c h - P a s t a S a l a d
w i t h F e t a a n d B e a n s
1
5- to 6-oz. pkg. fresh baby spinach
1
15-oz. can Great Northern beans, rinsed
and drained
4
oz. crumbled feta cheese
lA
cup dried tomatoes (not oil-packed), snipped
2
green onions, chopped
2
cloves garlic, minced
1
tsp. finely shredded lemon peel
2
Tbsp. lemon juice
2
Tbsp. extra virgin olive oil
1
Tbsp. snipped fresh oregano
1
Tbsp. snipped fresh lemon thyme or thyme
V
2
tsp. kosher salt or sea salt
Vi
tsp. freshly ground black pepper
1 2
oz. dried cavatappi or farfalle pasta
Shaved Parmesan or Pecorino Romano cheese
1. In a large serving bowl combine spinach, beans,
cheese, tomatoes, onions, garlic, lemon peel and juice,
oil, oregano, thyme, salt, and pepper. Cover; let stand
at room temperature while cooking pasta or up to
2
hours; stir occasionally.
2. Shortly before serving, cook pasta according to
package directions. Drain pasta, reserving
lA
cup of
the cooking water. Toss cooked pasta and pasta water
with spinach salad mixture. Serve warm or at room
temperature. Top with shaved Parmesan cheese.
Makes
6
(2-cup) main-dish servings. ■
