Better Homes & Gardens February 2009 Recipes
Double-Gingered Orange Carrots
Crunchy hazelnuts and thinly sliced ginger take this carrot side dish from ho-hum to delicious. You'll want seconds!
Slow-Cooked Moroccan Chicken
Slow-simmered chicken thighs, spiced with curry and cinnamon, make a serendipitous match with plums, baby carrots, and onion.
Greek Lamb with Spinach and Artichokes
Serve this slow-cooked lamb medley over hot-cooked orzo, and sprinkle with crumbled feta cheese.
Curried Butternut Squash Soup
Curry powder, ginger, and fresh cilantro make this creamy squash soup delicious and flavorful.
Steamed Cod with Gingery Mushrooms
Ready in less than 30 minutes, this gently cooked, ginger-flavored fish combines with shiitake mushrooms and red sweet pepper to create an antioxidant-rich dinner.
Gingered Beef Lettuce Wraps
Finely chopped fresh ginger adds zing to these Asian-style steak-and-vegetable wraps.
Soothing and healthful, this tea is good three ways: hot, iced, and sparkling (see recipe).
Smoky Tomato-Salmon Chowder
Fiery red roasted tomatoes and peppers bring smoky sweetness and a bit of heat to a Manhattan-style chowder base. Bake salmon fillets separately and add to the soup at serving time so that they're cooked just right.
Italian Spinach Soup
Fresh emerald spinach brings the brilliance of a spring day to this light and healthful soup. Its Italian accent comes from herbs, garlic, and shallots, plus a sprinkling of shaved Parmesan cheese at serving.
Chicken-Butternut Squash Soup
Golden butternut squash, roasted with onions and curry powder, transports your taste buds to the wild side of chili. Chickpeas, dried apricots, and nutmeg-spiced walnuts add crunch. Just before serving, stir in chunks of tender rotisserie chicken.
All-American Cheeseburger Soup
Cheese, ground beef, and onion satisfy that craving for a classic burger and a hearty soup. We even included the pickle, ketchup, and mustard, and a side of roasted potato wedges.
Beet and Apple Soup with Horseradish Cream
Mixing earthy green split peas, green peas, and fresh flat-leaf parsley puts a vibrant spin on a comforting favorite. Simmer with smoked pork hocks if you're a traditionalist.
Pumpkin Soup with Spiced Croutons
In just half an hour this soup can be ready to warm you up. Make an extra batch of the spiced croutons for snacking.
Mini Meat Loaves with Green Beans
These mini meat loaves are seasoned with fresh basil and topped with tangy tomato sauce and lots of mozzarella cheese. Green beans, which get a touch of heat from crushed red pepper, make a delicious side dish.
Herbed Chicken, Orzo, & Zucchini
Chicken breasts, seasoned with basil, pairs beautifully with fresh zucchini and dill-seasoned orzo.
Fish Tostadas with Chili-Lime Cream
For a quick dinner you'll love, top crunchy tostadas with broiled tilapia fillets, veggies, and a zesty chili-lime cream.
Turkey Steaks with Spinach, Pears, & Blue Cheese
Turkey tenderloins, seasoned with a sage rub, top grilled spinach, juicy slices of pear, and creamy crumbled blue cheese.
Smoky Mushroom Stroganoff
A creamy mushroom sauce tops eggs noodles in this vegetarian twist on a classic Italian favorite.
Sweet Potatoes with Pecans and Blue Cheese
A sprinkling of sugar-coated pecans and blue cheese make this sweet potato side dish irresistible.
Chocolate-Cherry Stack Cake
A creamy layer of cherry-flavored frosting, between each tier of rich chocolate cake, makes this dessert unforgettable. Chocolate-covered cherries make a gorgeous topper.
Malted milk balls make a comeback in this chocolaty mousse topped with coco-flavored whipped cream.
Bittersweet Chocolate-Walnut Meringue Kisses
For light-and-airy meringues, gradually add sugar to egg whites, and then bake the mixture at a low temperature (no peeking!) for a crisp exterior and tender center.
Very Raspberry Frappes
A perfectly balanced ration of fruit to milk to gelato creates a frothy dessert that's too thick for a straw but perfect for a spoon. Substitute your favorite fruits if you like.
Classic American Biscuit
Lard, according to chef Scott Peacock, is essential to biscuit success. It has a higher melting point than other shortenings, which means it stays solid longer in the oven, resulting in flakier, more tender biscuits.