PARSNIP AND ROSEMARY RISOTTO

Good with lamb.

8 cups vegetable broth

5 tablespoons butter, divided
1 1/2 cups chopped onion
1 1/2 pounds parsnips (about 7 medium), peeled, trimmed, cut into 1/4-inch pieces
5 teaspoons chopped fresh rosemary, divided
1 1/2 cups (10 ounces) arborio rice
3/4 cup freshly grated Parmesan cheese

Aged balsamic vinegar (for drizzling)

Bring broth to boil in medium saucepan over high heat. Reduce heat to low; cover and keep warm.

Melt 4 tablespoons butter in heavy large saucepan over medium heat. Add onion and cook until translucent, stirring often, about 10 minutes. Stir in parsnips and 3 teaspoons chopped rosemary. Cook until parsnips begin to brown, stirring occasionally, about 8 minutes. Add rice and stir 2 minutes. Add enough warm broth to cover; simmer until almost all broth is absorbed, stirring occasionally, about 6 minutes. Add more broth, 1 cup at a time, and cook until rice and parsnips are tender, allowing each broth addition to be absorbed before adding next and stirring frequently, about 20 minutes total. Remove from heat; stir in remaining 1 tablespoon butter, remaining 2 teaspoons rosemary, and cheese. Season risotto to taste with salt and pepper.

Divide risotto among 6 shallow bowls. Drizzle with balsamic vinegar and serve.

Makes 6 servings.

Bon Appétit
March 2006

CUCUMBER, TOMATO, AND PINEAPPLE SALAD WITH ASIAN DRESSING

1 large garlic clove
1/4 teaspoon salt
2 tablespoons fresh lime juice
1 tablespoon sugar
2 tablespoons vegetable oil
1 (2-inch-long) fresh serrano or jalapeño chile, minced, including seeds
1/4 to 1/2 teaspoon Asian fish sauce
1/2 seedless cucumber (often plastic-wrapped), halved lengthwise, then thinly sliced crosswise
1/2 pineapple, peeled, quartered lengthwise, cored, then sliced crosswise 1/4 inch thick (2 cups)
1/2 cup coarsely chopped fresh cilantro
1/4 cup coarsely chopped fresh mint
2 medium tomatoes (1 lb total), cut into 1/2-inch-thick wedges


Mince garlic, then mash to a paste with salt using side of a large heavy knife.

Whisk together lime juice and sugar in a large bowl until sugar is dissolved, then whisk in oil, garlic paste, chile, and fish sauce (to taste). Add remaining ingredients, tossing to coat, and add salt to taste.

Makes 6 servings.

SWEET AND SOUR RED CABBAGE

2 tablespoons vegetable oil

1/2 onion, sliced
1/2 apple, peeled, cored, chopped
4 cups thinly sliced red cabbage (about 3/4 pound)
1/4 cup apple cider vinegar
1/4 cup sugar
1/4 teaspoon celery seed
1/4 cup diced Canadian bacon

Heat oil in heavy large saucepan over medium-high heat. Add onion and apple and sauté until golden, about 7 minutes. Add cabbage, vinegar, sugar and celery seed and cook until cabbage is crisp-tender and liquid is reduced to glaze, about 10 minutes. Mix in bacon. Season with salt and pepper.

Serves 4.

Bon Appétit
December 1991

CAULIFLOWER WITH TOASTED BREAD CRUMBS

Can be prepared in 45 minutes or less.

2 tablespoons fine dry bread crumbs
1 1/2 tablespoons vegetable oil
1 large onion, halved lengthwise and sliced thin lengthwise
2 teaspoons balsamic vinegar
1/2 small head cauliflower, cut into 1-inch flowerets
1/3 cup water

In a small non-stick skillet sauté bread crumbs in 1/2 tablespoon oil over moderately high heat, stirring, until fragrant and transfer to a small bowl. In skillet heat remaining tablespoon oil over moderate heat until hot but not smoking and cook onion, stirring, until golden. Add vinegar and cauliflower and sauté over moderately high heat, stirring, until cauliflower begins to turn golden. Add water and salt to taste and simmer, covered, 10 minutes, or until tender. Sprinkle cauliflower mixture with bread crumbs.

Serves 2.

Gourmet
January 1996

CURRIED RICE, BACON, AND CABBAGE PILAF

Anne Marie Gaspard of Gros Islet, St. Lucia, writes: "I've always enjoyed cooking — for my family and for myself. My children are grown, so when they visit on Sundays, I spoil them with good home-cooked meals. During the week I like to make dishes that are different but still easy."

4 bacon slices, chopped
6 tablespoons (3/4 stick) butter, diced, divided
1 large onion, chopped
2 garlic cloves, chopped
1 tablespoon minced peeled fresh ginger
1 1/2 cups long-grain white rice
1 tablespoon curry powder
1/2 teaspoon salt
2 3/4 cups low-salt chicken broth

3 cups chopped green cabbage
1 cup chopped seeded plum tomatoes
1 cup chopped green onions


Cook bacon in large skillet over medium-high heat until crisp. Using slotted spoon, transfer to paper towels. Add 4 tablespoons butter to drippings in skillet; melt. Add onion, garlic, and ginger. Sauté over medium-high heat 5 minutes. Add rice, curry powder, and 1/2 teaspoon salt. Stir 1 minute. Add broth; bring to boil. Reduce heat to medium. Stir, cover, and simmer until broth is absorbed, about 15 minutes.

Meanwhile, melt remaining butter in large pot over medium-high heat. Add cabbage; sauté 3 minutes. Mix in tomatoes and green onions. Season with salt and pepper. Stir rice mixture into cabbage.



Makes 6 to 8 side-dish servings.

Bon Appétit
May 2006

Three Bean and Pork Slow Cooker Chili

POINTS® value | 5 Servings | 10 Preparation Time | 35 min Cooking Time | 480 min Level of Difficulty | Easy main meals | Chunks of pork tenderloin make this chili especially robust. Spicy peppers further enhance the flavor.

Ingredients

1 medium onion(s), chopped
2 medium garlic clove(s), minced
1 cup carrot(s), chopped
1 Tbsp chili powder, medium-hot
1 tsp dried oregano, crushed
1 small jalapeno pepper(s), seeded, chopped (don't touch seeds with bare hands) or 1 canned chipotle pepper in adobo, chopped
1/2 tsp table salt
1/2 tsp black pepper, freshly ground
2 pound lean pork tenderloin, trimmed of fat and cut into 1-inch chunks
15 oz canned black beans, drained and rinsed
15 oz canned kidney beans, drained and rinsed
15 oz canned pinto beans, drained and rinsed
1 cup canned tomato puree
29 oz canned diced tomatoes, with green pepper, celery and onion, undrained
6 oz canned tomato paste

Instructions

1. Combine onion, garlic, carrots, chili powder, oregano, jalapeno, salt and pepper in a 5-quart (or larger) slow cooker; stir. Add remaining ingredients; stir again.
   
   
2. Cover and cook on HIGH setting for 6 to 8 hours. Yields about 1 cup per serving. (Start cooking the chili at a HIGH setting so the ingredients quickly reach a safe temperature. You can reduce the heat to LOW after 3 to 4 hours, if you prefer.)
   
   
3. This recipe is part of our Make Ahead Soups, Chilies and Stews series. To learn more about this cook-and-freeze feature, click here.
   

Classic Shepherd's Pie

Was | 9POINTS Now | 5POINTS Servings | 6 Preparation Time | 25 min Cooking Time | 42 min Level of Difficulty | Moderate side dishes | Seasoned meat and vegetables are nestled under creamy mashed potatoes and then baked to form a sensational, savory pie.

Ingredients

2 large potato(es), peeled and cut into 2-inch pieces
1/4 cup fat-free sour cream
1 Tbsp reduced-calorie margarine
1/8 tsp table salt, or to taste
2 tsp olive oil
1 cup onion(s), chopped
2 medium carrot(s), diced
2 medium stalk celery, diced
1 pound uncooked ground turkey breast
3 Tbsp all-purpose flour
1 Tbsp rosemary, fresh, chopped (or 1 tsp dried)
1 tsp dried thyme
1/2 tsp table salt
1/4 tsp black pepper
2 cup canned chicken broth, or beef broth

Instructions

1. Preheat oven to 400ºF.
   
   
2. Place potatoes in a large saucepan and pour in enough water to cover potatoes. Set pan over high heat and bring to a boil; reduce heat to medium and simmer 10 minutes, until potatoes are fork-tender. Drain potatoes, transfer to a large bowl and add sour cream and margarine; mash until smooth, season to taste with salt and set aside.
   
   
3. Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, carrots and celery; cook until soft, about 3 minutes. Add turkey and cook until browned, breaking up the meat as it cooks, about 5 minutes. Add flour, rosemary, thyme, salt and pepper; stir to coat. Add broth and bring to a simmer; simmer until mixture thickens, about 3 minutes.
   
   
4. Transfer turkey mixture to a 9-inch, deep-dish pie plate. Spread mashed potatoes over top and using the back of a spoon, make decorative swirls over the top. Bake until potatoes are golden, about 30 minutes. Slice into 6 pieces and serve.
   
   

Chef's Tips

We renovated Shepherd's Pie by:

• Using naturally lean turkey breast instead of fattier lamb or beef.
  
  
• Swapping nonfat sour cream for most of the butter in the mashed potato topping.
  
  
• Adding reduced-calorie margarine, instead of butter, to the mashed potatoes.