good housekeeping-spring 2016

COMING SPRING 2016

B O

O K

SB O O K S G O O D FO O D G UA R A N TEED

BURGERS125 MOUTHWATERING RECIPES & TIPS

ISBN 978-1-61837-201-7

9 781 61 8 37201 7

5 1 6 9 5>

$16.95 CAN. $19.95

COOKING

For juicy, MOUTHWATERING burgers, Good Housekeeping has the SIZZLING recipes you’ll

FLIP FOR—Sriracha-Mayo Burgers, Rosemary-Cabernet Sliders, PASTRAMI Burgers, Buffalo CHICKEN Burgers,

Smothered SWISS Turkey Burgers, Teriyaki SALMON Burgers, Portobello PESTO Burgers, and more!

Manufactured in China

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BURG

ERS60 FABULOUS ONE-DISH RECIPES

CASSEROLES

G O O D F O O D G UA R A N TEED

COOKING

Whether you want a FAMILY-FRIENDLY

dish or a party perfect recipe, you’ll

find a DELICIOUS CASSEROLE to make

in this cookbook. Dish up Sausage-Fontina Strata,

Cherry Tomato Gratin, Coconut Chicken Casserole,

Pear Cobbler AND MORE.



ISBN 978-1-61837-202-4

9 781 61 8 372024

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CA

SSEROLES

B O O K S

60 ENERGIZING BLENDER DRINKS & MORE!

G O O D FO O D G UA R A N TEED

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COOKING

ISBN 978-1-61837-215-4

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HEALTHYSMOOTHIESEnjoy 60 DELICIOUS and NOURISHING

blender recipes, like Strawberry-Chia Smoothie—a FRUITY BLEND with crunchy

chia seeds—and Spicy Green Smoothie with jalapeño chile, avocado and kale.

Or try the terrific teas, FIZZY concoctions and even soups!

HEA

LTHY SM

OOTH

IES

GH Burgers.indb 62 10/19/15 12:07 PM


WING IT BURGERS63

SWEET POTATO FRIES

2 small sweet potatoes (1 pound)

2 tablespoons olive oil

1 teaspoon chili powder

2 teaspoon salt

BURGERS

1 pound ground turkey breast

2 cloves garlic, crushed with garlic press

1 cup chopped fresh cilantro

1 teaspoon chili powder

2 teaspoon salt

1 ripe avocado

2 teaspoons fresh lime juice

4 whole-grain sandwich thins, split and toasted

sliced tomato, sliced cucumber, lettuce leaves, and sprouts (optional)

1 Prepare Sweet Potato Fries: Preheat oven to 450°F. Cut unpeeled potatoes lengthwise into ¼-inch-wide sticks. On large rimmed baking sheet, toss potatoes with oil, chili powder, and salt. Roast potatoes 20 to 25 minutes or until crisp, shaking pan once halfway through cooking.

Turkey Burgers WITH SWEET POTATO FRIES

Don’t be fooled—this healthy burger-and-fries combo only tastes indulgent.

ACTIVE TIME: 20 MINUTES TOTAL TIME: 40 MINUTES

MAKES: 4 BURGERS

2 Prepare Burgers: Meanwhile, prepare outdoor grill for direct grilling over medium heat.3 In medium bowl, combine ground turkey, garlic, cilantro, chili powder, and salt. Shape turkey mixture into 4 patties, handling mixture as little as possible. Spray both sides of patties with nonstick cooking spray.4 Place patties on hot grill rack; cook 12 to 15 minutes or just until turkey loses its pink color throughout, turning once.5 While burgers are cooking, in small bowl, mash avocado with lime juice.6 Place burgers on sandwich thins and top with tomato and cucumber slices, lettuce leaves, and sprouts, if using. Serve with fries.

EACH SERVING: ABOUT 470 CALORIES, 30G PROTEIN,

46G CARBOHYDRATE, 21G TOTAL FAT (4G SATURATED),

11G FIBER, 72MG CHOLESTEROL, 640MG SODIUM.

For a super-deluxe burger, prepare the recipe as directed, but in step 3 swap in parsley for the cilantro. Omit the avocado mixture. Slather the grilled burgers with mayo, top with crumbled blue cheese and cooked bacon, and serve on toasted ciabbata buns with baby spinach.

TIP


Burgers

VEGGIE PLEASERS 66

CAULIFLOWER Mac ’n’ Cheese

As colorful as it is cheesy, veggie fans are going to love this scrumptious mac studded with cauliflower, carrots, broccoli,

and topped off with tomatoes —and more cheese!

ACTIVE TIME: 30 MINUTES TOTAL TIME: 1 HOUR 30 MINUTES

MAKES: 6 MAIN-DISH SERVINGS

1 medium head cauliflower (11 pounds), core discarded, florets cut into 2-inch pieces

4 medium carrots (10 ounces), thinly sliced

1 cup no-salt-added vegetable broth

2 cup reduced-fat cream cheese (Neufchâtel)

1 teaspoon Dijon mustard

pinch cayenne (ground red) pepper

3 ounces Gruyère cheese, shredded (5 cup)

1 teaspoon salt

2 teaspoon ground black pepper

12 ounces elbow macaroni

8 ounces small broccoli florets (3 cups)

2 medium plum tomatoes, seeded and chopped

2 cup freshly grated Parmesan cheese

1 Preheat oven to 400°F. Heat covered 8-quart saucepot of salted water to boiling over high heat. 2 Add cauliflower and carrots to boiling water. Cook until very tender, about 15 minutes. 3 Meanwhile, in blender, combine broth, cream cheese, mustard, cayenne pepper, ½ cup Gruyère, salt, and black pepper. With slotted spoon, transfer vegetables to blender. Puree until very smooth.4 Add pasta to same saucepot of boiling water. Cook half the time that label directs, adding broccoli during last minute of cooking. Drain; return to pot. Stir in cauliflower sauce and half of tomatoes. Spread evenly in shallow 2½-quart baking dish. Top with remaining cheeses and tomatoes. 5 Bake until golden brown on top and heated through, about 35 minutes.




casseroles

For a tasty twist, substitute baby kale for the spinach.

tipnote: hyphen added to

baby-spinach in headnote but not in ingred. list.

green with envy 50

In blender, combine avocado, orange juice, frozen berries, spinach, and ice and blend until mixture is smooth and frothy. Pour into 4 glasses.

EACH SERVING: ABOuT 183 CALORIES, 3G PROTEIN,

29G CARBOHYDRATE, 8G TOTAL FAT (1G SATuRATED),

6G FIBER, 0MG CHOLESTEROL, 16MG SODIuM.

1 avocado

21 cups orange juice

2 cups frozen mixed berries

2 cups packed baby spinach

2 cups ice cubes

Berry, Orange & Avocado SMOOTHIE

This luscious smoothie gets a major green boost from iron-rich spinach (the tender baby-spinach leaves

keep the flavor naturally sweet).

totAl tImE: 10 MINuTES mAkES: 4 SERVINGS

For a tasty twist, substitute baby kale for the spinach.

tipnote: hyphen added to

baby-spinach in headnote but not in ingred. list.

green with envy 50

In blender, combine avocado, orange juice, frozen berries, spinach, and ice and blend until mixture is smooth and frothy. Pour into 4 glasses.

EACH SERVING: ABOuT 183 CALORIES, 3G PROTEIN,

29G CARBOHYDRATE, 8G TOTAL FAT (1G SATuRATED),

6G FIBER, 0MG CHOLESTEROL, 16MG SODIuM.

1 avocado

21 cups orange juice

2 cups frozen mixed berries

2 cups packed baby spinach

2 cups ice cubes

Berry, Orange & Avocado SMOOTHIE

This luscious smoothie gets a major green boost from iron-rich spinach (the tender baby-spinach leaves

keep the flavor naturally sweet).

totAl tImE: 10 MINuTES mAkES: 4 SERVINGS

healthy smoothies


CHEESY BURGERS87

4 pitas (6 inches each) with pockets

1 pound ground chicken

2 ounces crumbled feta cheese (1 cup)

1 large egg

H cup loosely packed fresh mint leaves, chopped

2 teaspoon salt


1 container (6 ounces) low-fat plain yogurt

4 cups thinly sliced romaine or iceberg lettuce

3 plum tomatoes, sliced

1 Cut off 1⁄3 piece from each pita and grate on fine side of grater or pulse in food processor to make ½ cup breadcrumbs.2 In large bowl, combine crumbs, ground chicken, feta, egg, ¼ cup mint, salt, and pepper until blended, but do not overmix. Shape chicken mixture into 8 equal patties, each about ¾-inch thick, handling mixture as little as possible.3 Lightly spray 12-inch nonstick skillet with nonstick cooking spray and heat over medium heat until hot. Add patties and cook 10 to 12 minutes or just until chicken loses its pink color throughout, turning over once. 4 Meanwhile, in small bowl, combine yogurt and remaining mint.5 To serve, fill each pita with lettuce, tomatoes, 2 burgers, and yogurt sauce.




GREEK Chicken Burgers

Yogurt, feta, and mint add a taste of the Aegean to these flavorful mini burgers served in pita pockets.


MAKES: 8 MINI BURGERS (4 MAIN-DISH SERVINGS)


Chicken Apple Burgers (page 56)


WING IT BURGERS 56

1 From each apple, cut 6 thin slices crosswise from center (for a total of 12 apple rings). From remainder, coarsely shred ¾ cup apples. 2 Spray ridged grill pan or skillet with nonstick cooking spray and heat over medium-high heat until hot. 3 Meanwhile, in medium bowl, stir together shredded apple with poultry seasoning, salt, and pepper until blended. Mix in ground chicken and celery until blended, but do not overmix. Shape chicken mixture into 4 equal patties, each about ½-inch thick, handling mixture as little as possible. 4 Place patties in hot grill pan; cook 10 to 12 minutes or just until chicken loses its pink color throughout, turning over once. Serve burgers on buns and top with with apple rings and cranberry sauce.




2 Granny Smith apples, cored

1 teaspoon poultry seasoning

1 teaspoon salt


1 pound ground chicken

2 cup finely chopped celery (about 1 stalk)

4 hamburger buns, split

1 cup whole-berry cranberry sauce

Chicken Apple BURGERS

Ground chicken breast is very lean, so we added grated apple to these burgers for extra moisture.

The jarred cranberry sauce topping adds another layer of juiciness and flavor. For photo, see page 48.


MAKES: 4 BURGERS


B u rg ers

classic bakes 38

Remove leek to colander. Repeat process with fresh water, changing water several times until sand is removed. Drain leek well and set aside.3 In 12-inch skillet, combine mushrooms and soy sauce. Cook, stirring occasionally, over medium-high heat until mushrooms are tender and sauce evaporates, 5 to 6 minutes. Transfer to large bowl.4 In same skillet, heat 2 tablespoons oil over medium-high heat until hot. Add leek, celery, and half of thyme. Cook, stirring occasionally, until golden and just tender, about 2 minutes. Add flour and cook, stirring, 1 minute. Continue stirring and add broth, then milk, in steady stream. Heat to boiling while stirring, then cook, stirring constantly, until thickened, about 2 minutes. Transfer to bowl with mushrooms.5 While sauce cooks, add noodles to boiling water; cook 1 minute. Drain well. 6 To bowl with mushroom mixture, add noodles, salmon, peas, salt, and pepper. Gently stir to combine. Spread mixture evenly in prepared baking dish.7 In small bowl, combine panko, remaining thyme, and remaining 1 teaspoon oil. Sprinkle evenly over top of noodle mixture. Bake until topping turns golden brown, 17 to 18 minutes.

eAcH seRviNG: aBOuT 370 CaLOries, 22g PrOTeiN,

43g CarBOhYDraTe, 12g TOTaL FaT (2g saTuraTeD),

4g FiBer, 61Mg ChOLesTerOL, 570Mg sODiuM.

11 cups low-fat (1%) milk

1 large leek (1 pound)

1 package (10 ounces) sliced mushrooms

1 tablespoon reduced-sodium soy sauce

2 tablespoons plus 1 teaspoon olive oil

2 large stalks celery, finely chopped

1 teaspoon fresh thyme leaves, chopped

3 tablespoons all-purpose flour

1 can (14 to 141 ounces) reduced-sodium chicken broth (15 cups)

8 ounces curly egg noodles

12 ounces skinless salmon fillet, cut into 1-inch chunks

1 cup frozen peas

1 teaspoon salt


g cup panko (Japanese-style breadcrumbs)

1 Preheat oven to 350°F. Grease shallow 3-quart baking dish. Heat large covered saucepot of salted water to boiling over high heat. In glass measuring cup, microwave milk on High until warm, 2 minutes.2 Meanwhile, trim and discard root and dark green top from leek. Discard any tough outer leaves. Cut leek lengthwise in half, then crosswise into ¼-inch-wide slices. Place leek in large bowl of cold water; with hand, swish to remove any sand.

SALMON Noodle BakeTender egg noodles, studded with chunks

of fresh salmon and peas, bake in an elegant leek and mushroom cream sauce.

Active time: 25 MiNuTes totAl time: 45 MiNuTes

mAkes: 6 MaiN-Dish serviNgs

sweet & bubbly111

BUMBLEBERRY Crisp

Three kinds of berries—plus sweet Golden Delicious apples— are topped with a heavenly hazelnut streusel.

ACTIVE TIME: 15 MinuTES ToTAl TIME: 1 HOuR PLuS STAnDinG

MAKES: 6 SERVinGS

1 cup hazelnuts (filberts), toasted (see Tip, below)

1 cup all-purpose flour

G cup firmly packed light brown sugar

2 teaspoon ground cinnamon

2 teaspoon salt

6 tablespoons cold butter or margarine, cut into pieces

2 Golden Delicious apples, cored, peeled, and chopped

1 pound strawberries, hulled and sliced (about 3 cups)

1 container (6 ounces) blueberries

1 container (6 ounces) raspberries

5 cup granulated sugar

2 cup cornstarch

3 tablespoons fresh lemon juice

vanilla ice cream, optional

To toast hazelnuts, spread them in an 8" by 8" metal baking pan. Bake the nuts at 375°F, shaking the pan occasionally, until fragrant, about 8 minutes. Remove the pan from the oven. Wrap the hot nuts in a clean cloth towel; with your hands, roll the nuts back and forth until as much skin as possible rubs off. Cool the nuts completely.

tip

1 Preheat oven to 375°F. Grease shallow 2-quart baking dish.2 Chop hazelnuts. In medium bowl, mix flour, brown sugar, cinnamon, and salt. With fingertips, work in butter until small clumps form. Stir in hazelnuts.3 In large bowl, combine apples, strawberries, blueberries, raspberries, granulated sugar, cornstarch, and lemon juice until evenly coated; transfer to prepared baking dish. Sprinkle nut mixture evenly on top. Bake until bubbly and golden, about 45 minutes. Let cool on wire rack about 30 minutes to serve warm. Serve with ice cream, if using.

EACH SERVING: ABOuT 560 CALORiES, 7G PROTEin, 81G

CARBOHYDRATE, 26G TOTAL FAT (8G SATuRATED), 7G

FiBER, 31MG CHOLESTEROL, 205MG SODiuM.

cas sero les

tea-riffic! 80

Iced Fruit TEAThis ultimate tea refresher is a blend of brewed tea

and your favorite fruit juice.

Activetime: 5 MINUTeS totAltime: 10 MINUTeS PLUS STANDING

mAkes: 8 SeRVINGS (ABOUT 8 CUPS)

8 black tea bags, tags removed

4 cups unsweetened fruit juice (such as peach, cranberry, raspberry, or white grape)

ice cubes

fresh fruit, for garnish

1 In 3-quart saucepan, heat 4 cups cold water to boiling over high heat. Add tea bags; remove from heat and cover. Let tea steep, 5 minutes.2 Stir tea. Remove tea bags and pour brewed tea into 2½-quart pitcher with fruit juice. Cover and let stand until ready to serve. (Do not refrigerate or tea will become cloudy. If this happens, see Cloudy Tea? on page 79.)3 Fill 8 tall glasses with ice. Pour tea over ice and garnish with fruit, if you like.

eAcHseRviNG: ABOUT 38 CALORIeS, 0G PROTeIN,

9G CARBOHYDRATe, 0G TOTAL FAT, 0G FIBeR,

0MG CHOLeSTeROL, 11MG SODIUM.

Summer berries are a perfect garnish for this brisk beverage. Try raspberries, blackberries, or a combination of the two.

tip

Off the CobRemoving corn from the cob for our Chilled Corn & Bacon Soup (above)

and our Best-Ever Gazpacho (page 110) is as easy as 1-2-3!

1 Place an ear of corn in a large bowl or shallow roasting pan (this will keep the kernels from splattering).

2 hold the ear firmly, stem-end down, and with a small, sharp knife, cut straight down the cob, two or three rows at a time, until all the kernels are removed.

3 Scrape the back of the knife blade down the cob to remove the corn “milk.” (The “milk” is as tasty to add to soups as the kernels.)

-1 line (from headnote?) to fit

soup’s on113

4 Divide soup among 8 serving bowls. Top with bacon, pepper, cilantro, and remaining ½ cup corn. Garnish with paprika.

eAcH seRviNG: ABOuT 188 CALORiES, 9G PROTEiN,

27G CARBOhYdRATE, 6G TOTAL FAT (3G SATuRATEd),

3G FiBER, 12MG ChOLESTEROL, 375MG SOdiuM.

Chilled Corn & Bacon SOUP

Thick-cut bacon adds smokiness and Yukon gold potatoes bring buttery flavor to this creamy soup that only tastes indulgent.

Active time: 25 MiNuTES totAl time: 35 MiNuTES PLuS ChiLLiNG

mAkes: 8 FiRST-COuRSE SERViNGS

4 slices thick-cut bacon, cut into 1-inch pieces

1 large shallot, finely chopped

3 cups corn kernels from cobs (about 6 ears)

1 large Yukon gold potato (8 ounces), peeled and shredded

3 teaspoon smoked paprika, plus additional for garnish

4 cups low-fat (1%) milk

3 teaspoon salt


2 cup packed fresh cilantro leaves

1 In 12-inch skillet, cook bacon over medium heat, 6 to 8 minutes or until crisp and browned. With slotted spoon, transfer to paper towels to drain. If making ahead, cover and refrigerate the bacon overnight.2 Drain and discard all but 1 tablespoon fat from skillet. Add shallots and cook over medium heat, 2 minutes or until golden and tender, stirring occasionally. Add 2½ cups corn, potato, and paprika. Cook 2 minutes, stirring, then add 2⁄3 cup water and cook 7 minutes, or until liquid evaporates and vegetables are tender.3 Remove skillet from heat and transfer corn mixture to blender. Add milk and salt and blend until mixture is very smooth. Cover and refrigerate until soup is very cold, at least 3 hours or overnight.

Also Available fromGOOD HOUSEKEEPING

Also Available fromGOOD HOUSEKEEPING

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Good Housekeeping VegetarianISBN: 9781618371522 $16.95 ($18.95 CAN)To order book, scan here

puB dATe AprIl 2016 Good HousekeepinG BurGers Whether you like them rare or well, beef or veggie,

this cookbook will have burger fans heating up the grill! Try Texas Chicken Burgers, rosemary-Cabernet

Sliders, Salmon Burgers with Cajun rémoulade Sauce, and portobello pesto Burgers. plus, you’ll get

recipes for fresh fixings, delicious sides, and spiced-up toppings. And with Good Housekeeping’s advice,

your burgers will always be grilled to perfection.

isBN: 9781618372017To order book, scan here

puB dATe mArCh 2016

Good HousekeepinG Casseroles Creating classic and delicious casseroles has

never been easier! From classic bakes like Family lasagna and Shepherd’s pie to global sensations like

Coconut Chicken Casserole, Good Housekeeping’s 60 triple-tested recipes will make everyone smile. So say

goodbye to those tired, time-consuming go-to dinners, and say hello to effortless cooking. There are even

instructions on the best make-ahead casseroles when you’re crunched for time.


puB dATe mAy 2016

Good HousekeepinG HealtHy smootHies Big flavor . . . zero guilt! enjoy

delicious smoothies that are good for you and great tasting. Good Housekeeping Healthy Smoothies features

more than 60 recipes, all triple-tested. each one sounds so tempting that you won’t be able to resist blending

scrumptious fruits, veggies, nuts and seeds into these light and luscious treats—including Strawberry-Chia,

Java Banana, and pomegranate-Berry. They’ll satisfy your sweet tooth without the high calories!


For more information, contact Blanca Oliviery at (646) 688-2548 or [email protected]

•Nationalprintandonlinepublicitycampaign•CrosspromotionswithGood Housekeepingmagazine,printandonline

Culinary / Specialty Cookbookshardcover $16.95 ($19.95 CAN)7 ³⁄₈ × 9 ¼ • 128 pages

DISCLAIMER: reviewers are reminded that changes may be made in this uncorrected

proof before books are printed. If any material from the book is to be quoted in a review, the

quotation should be checked against the final bound book. dates, prices, and manufacturing

details are subject to change or cancellation without notice.

good housekeeping-spring 2016

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