By Anne Wright
Cooking turns into tastier and more straightforward than ever with reliable Housekeeping’s aid. 100 scrumptious and nutritious illustrated recipes for single-dish nutrition enable busy domestic cooks positioned dinner at the desk quicker. each point is coordinated, the arrangements simplified, and the consequences are brilliant. make a choice from a tempting number of soups, stews, casseroles, oven-cooked nutrients, stir-fries, skillet suppers, pastas, sandwiches, salads, and pies. There’s Curried Vegetable Stew, Peruvian Fisherman’s Soup, fowl with Rosemary Dumplings, Two-Alarm Chili, Shrimp Risotto with child Peas, Taco Salad, Southwestern Turkey Fajitas, and plenty extra to tempt any palate. each one recipe contains prep and cooking time, variety of servings, and key dietary info. Enjoy!
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Three. Preheat oven to 350°F. arrange polenta: In 4-quart saucepan with cord whisk, combine cornmeal, broth, and salt. Over medium-high warmth, upload boiling water and prepare dinner, whisking regularly, until eventually mix has thickened, approximately five mins. Whisk in Parmesan. four. Grease thirteen" via nine" baking dish. calmly unfold half polenta mix in baking dish; most sensible with half tomato-sausage sauce, then half Fontina. Repeat with last polenta combination and sauce. five. Bake casserole quarter-hour. Sprinkle with final Fontina; bake until eventually mix is effervescent and cheese is golden, approximately 20 mins longer. enable stand quarter-hour for simpler serving. each one SERVING approximately 466 energy | 23 g protein | 38 g carbohydrate | 25 g overall fats (11 g saturated) | 70 mg ldl cholesterol | 1,323 mg sodium. Indian poultry & Rice Casserole This dish is generally made with lamb; our lighter recipe demands skinless fowl breasts. PREP half-hour BAKE 35 mins MAKES 6 servings 1 can (14½ oz) bird broth or 1¾ cups bird Broth 1 cup basmati rice three garlic cloves, peeled 1 piece (1" through ½") clean ginger, peeled and coarsely chopped ¼ cup sweetened flaked coconut 1 huge onion, halved and thinly sliced three teaspoons vegetable oil 1 small crimson pepper, lower into ½-inch items 1 pound skinless, boneless chicken-breast halves, minimize into ½-inch items ¾ teaspoon flooring cumin ¾ teaspoon flooring coriander ½ teaspoon salt teaspoon flooring crimson pepper (cayenne) 2 cups cauliflower flowerets (about ½ medium head), reduce into ½-inch items 1 package deal (10 oz) frozen peas and carrots 1 can (14½ oz) diced tomatoes 1 box (8 oz) simple nonfat yogurt Raisins, toasted sliced almonds, and toasted sweetened flaked coconut for garnish (optional) 1. Preheat oven to 350ºF. In 2-cup measuring cup, upload adequate water to bird broth to equivalent 2 cups liquid. In 2-quart saucepan, warmth chicken-broth combination to boiling over excessive warmth. position rice in shallow 2½-quart casserole; stir in boiling broth mix. disguise casserole tightly and bake 20 mins or till rice is smooth and all liquid is absorbed. eliminate casserole from oven; put aside. 2. in the meantime, in nutrition processor, with knife blade hooked up, or in blender, at medium velocity, mix garlic, ginger, coconut, and half onion slices till a paste types; put aside. three. In nonstick 12-inch skillet, warmth 2 teaspoons vegetable oil over medium warmth. upload purple pepper and last onion slices, and prepare dinner until eventually golden, approximately 10 mins. With slotted spoon, move greens to a bowl. four. upload garlic mix to comparable skillet and prepare dinner eight to ten mins or till golden. upload poultry items and closing 1 teaspoon oil and cook dinner, stirring sometimes, till fowl is calmly browned at the open air and loses its crimson colour at the within. upload cumin, coriander, salt, and floor pink pepper and prepare dinner 2 mins longer. move chook combination to bowl with greens. five. To comparable skillet, upload cauliflower and ¾ cup water; warmth to boiling over excessive warmth. lessen warmth to low; hide and simmer 6 mins.