Category: New recipes

YieldServes 12 (serving size: 1 corn muffin)Salty, umami-packed prosciutto and creamy, tangy goat cheese lend loads of flavor to the tender corn muffin base. You can use domestic ham instead of prosciutto, if you prefer. We find oil-packed sun-dried tomatoes to be softer than those without oil, so they& 39;re better in this dish.

Step 2Combine yogurt, pumpkin, brown sugar, ginger, nutmeg, salt, and eggs in a large bowl; whisk until smooth. Add bread; stir until liquid is absorbed. Fold in pears and cranberries.Step 3Divide pumpkin mixture evenly among cups of prepared muffin pan; lightly press to remove air pockets. (They will mound up.

The challenge: Slow cooker recipes usually make a gallon of food. I’m only cooking for two, and I don’t want all those leftovers.Our solution: Hack the cooker so that you can make smaller amounts with great results. For a stew or braise, use smaller amounts, place into 8- or 10-ounce ramekins, and set those down in the cooker to slowly simmer to perfection while you’re at work.

No, this traditional Texan dish doesn’t contain any fish eggs. Texas caviar is a black-eyed pea or bean-based dip, full of color and texture from chopped bell pepper, tomato, onion, and herbs. It also doubles as a side salad or a topper for simply seared fish. Go ahead and make the dip in advance; it tastes even better the next day.

Korma is a mild, coconut milk–based curry, a great way to introduce more complex and fragrant spices to your cooking. Our plant-forward version is simple to prepare thanks to a few time-savvy supermarket finds, including prechopped onion and packaged cauliflower florets. To prevent the yogurt from separating in the hot liquid, stir some of the cooking liquid into the yogurt first to bring it up to temperature.

YieldServes 4 (serving size: 3 oz. pork, 1 1/2 cups slaw, and 2 tbsp. sauce)Sliced pan-seared pork tenderloin teams up with a crisp apple-fennel slaw in this comforting weeknight dinner that’s perfect for fall. The simple pan sauce, which features apple cider and two types of mustard, adds brightness and balance to this cozy meal.

The challenge:I’m not a morning person. There’s no way I can wake up early enough to do all the prep it takes to get the slow cooker going.Our solution:Make a recipe that gets better with age, such as chili or brisket, and cook it overnight while you sleep. In the morning, just let it cool slightly, get it in the fridge, and reheat later for dinner.

How to Make ItStep 1Place beans in a large bowl or container; cover with cold water to 4 inches above beans. Let the beans stand at room temperature overnight; drain.Step 2Bring drained beans and 10 cups water to a boil in a large Dutch oven, skimming surface occasionally. Add 1/4 cup oil, thyme, bay leaves, onion, and ham hocks.

HomeRecipesBrussels Sprouts Sauté with Pecans and Blue CheeseYieldServes 4 (serving size: 1 cup)Treat shredded fresh Brussels sprouts like spinach and gently wilt or sauté for a fantastic fall side. Pecans and blue cheese are a pair that work in so many applications: Stir into sautéed Brussels sprouts, spinach, or broccoli; top a crostini with diced apples; or sprinkle over a fall salad.

Italian salsa verde is the all-purpose, no-cook sauce of your dreams: vibrant from fresh parsley and a shot of vinegar, briny from minced capers, and with just enough heat from crushed red pepper. Here, we thin the mixture into a vinaigrette for a speedy steak salad. A single 8-ounce sirloin steak, thinly sliced, goes far on these four entrée-sized salads.

Thanks to the slow cooker, fall is our new favorite season for barbecue. A pork roast, smothered in a spice rub and nestled in a ketchup-and-vinegar-laced liquid, becomes meltingly tender and saucy. Pile onto buns for game day sandwiches; serve over creamy grits with braised greens; or spread over sweet potato fries, bake, and load with your favorite toppings for Southern-inspired nachos.

YieldServes 12 (serving size: about 3 tbsp. dip and about 15 chips)Cooked dried black beans provide the wow factor in this simple dip; you could serve the blended beans alone and guests would swoon over the rich, full-bodied flavor. Use leftover dip as a spread for sandwiches or burritos, or stir into a bean soup or chili for added body.

How to Make ItStep 1Cook noodles according to package directions, omitting salt and fat; drain.Step 2Heat oil in a large skillet over medium-high. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 4 minutes on each side. Place chicken on a plate (do not wipe out pan).

Creamy, cool, and tangy, this is your go-to, put-it-on-everything yogurt sauce. Spoon over baked fish or chicken, dress a potato salad, or pack with vegetables for snacks during the week. We like 2 reduced-fat Greek yogurt in place of nonfat yogurt here for its luscious mouthfeel and milder flavor. The buttermilk will add the necessary tang to the sauce.

YieldServes 1 (serving size: about 1 1/2 cups)This lightly sweetened morning sipper contains only 6 grams added sugars—far less than what you’ll typically find at a smoothie shop. Tangy Greek yogurt provides a hefty amount of protein in this breakfast beverage, while flaxseeds offer up healthy fats and fiber.

Instead of traditional breadcrumbs, we use ground flaxseeds as the binder for this easy meatloaf. The flavors are kept straightforward—just onion, a little garlic, ketchup, and a little nutty hit from the flaxseed. Feel free to toss in some chopped parsley, oregano, or basil for more depth. We call for organic ketchup because it is usually sweetened with sugar, not high fructose corn syrup; some organic brands are also lower in sodium than standard ketchup.

Any 5-ingredient dish that feels like more than the sum of its parts is a keeper, and this recipe is an exceptional example. The genius comes in the multitasking roles of the ingredients themselves: The liquid from a jar of capers helps to loosen the green sauce and give it a briny edge; green onions make up the base for the sauce, are sautéed along with the pork, and garnish the finished dish.

YieldServes 4 (serving size: about 1 1/2 cups)Sometimes simple and easy is best, as in this no-frills shrimp, broccoli, and pasta dish. Try switching to whole-grain rotini for a nutrition boost. You can use fresh or frozen shrimp in this recipe, just make sure to look for the peeled and deveined kind without any additives.

How to Make ItStep 1Heat a large skillet over medium-high heat. Combine paprika, 1/2 teaspoon salt, and black pepper; rub evenly over pork. Coat pan with cooking spray. Add pork to pan; cook 10 minutes, turning to brown on all sides. Place pork in a 6-quart electric slow cooker.Step 2Add stock and next 4 ingredients (through crushed red pepper) to skillet; bring to a boil, scraping pan to loosen browned bits.

Since the group first started meeting in 2002, Jennifer Allen’s Omaha-based supper club has enjoyed cooking and eating many Cooking Light recipes. One of their favorites is a parsnip layer cake from 2003. We took a look at the recipe and decided it was time to update with less sugar, more whole grains, and more flavor.