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www.schnuckscooks.com
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Even with the holidays behind us, there is still reason to
celebrate as we move closer to spring and a calendar full of
reasons to cook and entertain!
Inside this issue ofSchnucks Cooks, you will find some
sensational ideas suitable for the rush of celebratory events
this new season brings. Sports fans will love the game-day
party ideas like Chicken Chipotle Quesadillas with authentic
queso. For Valentines Day, prepare our Bella Chicken with
Brandy Sauce paired with a Ruffino Aziano Chianti Classico,
and I promise, it will be love at first bite! Try Shepherds Pie
for St. Patricks Day, a traditional Irish dish said to have been
created by frugal homemakers who found a tasty way to
reinvent leftovers. And yes, there is even a recipe for
Guinness Cheesecake! In the Keeping Kosher section, look
for an elegant dessert for Passover, or design your Easter
family dinner around a delicious Pepper-Peach Glazed Ham.
Youll also find one of my favorites, Asparagus Risotto,
an easy recipe that hits a high note with the addition of
Parmigiano-Reggiano cheese, the secret to jazzing up rice,
potatoes and other dishes. When you read Risotto 101, you
will find a four-step how to including photos that guide
you through the process.
Perhaps the best part is you dont have to set aside your
New Years resolution to eat healthy as Schnucks Cooks
magazine offers many ideas that are as nutritious as they
are delicious. As you read through, you will literally find
dozens of new reasons to keep the celebrations coming!
Finally, please know that we appreciate your shopping at
Schnucks or Logli. This magazine is one of the best waysI can think of to return the many favors you have shown us
over the past year. So, from my family to yours, thank you
and happy New Year!
Scott C. Schnuck
2
@
> a letter fromthe chairman
Editorial Team
Creative Director
Senior Designer
Recipe Development Team
Food Styling
Photographer
Wine Pairings
Recipe Testing
Nutritional Analysis
Prepress & Print Manager
Contributing Writers
Editorial Support
Kathy Gottsacker, Michael McGraw,Kelli Monahan, Joyce Reese,Rosanne Toroian, Karen Trombley
Jeffrey Scheiber
Amy Bem
Kathy Gottsacker, Chris Hessler, C.E.C.,Rosanne Toroian, Karen Trombley,Michael Trombley, C.E.C.
Kathleen Sheridan
Doug Schaible
Chris Wong, CSW
Lisa Howard, Karen Hurych,Karen Trombley, Priscilla Ward
Laura Freeland Kull, M.S., R.D.
Wes Hartman
Eric Burkett, Christine Gable
Stacey Alexander, Kelly Kraemer
To view our Schnucks Cooks Virtual Magazine, visit us
on the web www.schnuckscooks.com
2011 ViMax Publishing & Marketing, Inc. and Schnuck Markets, Inc.
All rights reserved. All articles in Schnucks Cooks are written and edited
by professionals. Schnucks Cooks is a registered trademark of Schnuck
Markets, Inc. and other trademarks and service marks of Schnucks may
appear in this magazine. ViMax Publishing makes no representation
as to the accuracy or effi cacy of information provided. Reproductionin whole or part is prohibited without permission of the publisher.
Published by ViMax Publishing & Marketing, Inc. 1-800-940-4944
vimaxmedia.com
to contactschnucks:
St. Louis metro area (314) 994-4400Outside St. Louis metro area (800) 264-4400E-mail to [email protected]
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3Schnucks Cooks> Winter/Spring 2011
10
21
28
16
30
6
4 Schnucks Cooks
Roasted Salmon with Brown Sugar Glaze and Garlic & ChiveSmashed Potatoes.
5 cruciferous cropSkinny Mashers and Dijon Roasted Cauliflower.
6 sportin spiceChicken Chipotle Quesadillas, Slow Cooker Frijoles Negroswith Rice and Chile con Queso.
10 will you be mine?
Bella Chicken with Brandy Sauce, Creamed-Spinach StuffedTomatoes and Quick Tiramis.
13 vegetable adventuresSouthwest Black Bean Lasagna and Garden Tomato Soup.
14 risotto 101Asparagus Risotto.
16 shamrocks & sensational flavorsShepherds Pie, Caraway & Golden Raisin Soda Bread andGuinness Cheesecake.
21 keeping kosherChocolate Orange Cake.
22 beyond the Easter basket
Pepper-Peach Glazed Ham, Goddess Primavera Seven LayerSalad, Asparagus, Mushroom & Gruyre Casserole andAngel Food Cake with Strawberries & Cream.
26 saucy & sassyLemony Alfredo Pasta, Szechwan Peanut Noodlesand Pasta Puttanesca.
28 express laneBaked Mediterranean Tilapia.
30 meals for a steal
White Bean Chicken Chili and Sweet & Sour Pork.
}table ofcontents
> winter/spring
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Rosanne Toroian,Food Editor and InformationSpecialist; Jeannie Eisenberg,Store Sales TeamManager; Kathy Gottsacker,Director of FoodEducation and Culinary Arts
George W. Bush once said, Good intentionsarent good enough! Many of us began the
new year resolved to take off a few uninvited
pounds, but our good intentions surrender to
temptation with a lack of motivation. A simple
commitment to healthier cooking may prove a
better long-term strategy to stay the course and
reach your goal.
Improve your diet in baby steps to keep you and
your family from feeling deprived. Seek out foods
with a reduced-sodium or fat option. Weve taste-tested and crunched the numbers on healthier
family staples so you dont have to. Here are
some of our favorites:
For recipes or snacking, Cabot 50% reduced-fat
Cheddar cheese with a sharp tang and satisfying
texture tastes and melts as well as a full-fat
version. Place it on a Triscuit, a better cracker
option made with 100% whole grains. Give your
kids a serving of fruit with Full Circle no-sugar-added applesauce. Whats in the ingredient list?
Apples, plain and simple. Substitute St. Dalfour
100% fruit spreads for other jams and jellies.
Its first ingredient is real fruit, not juice, juice
concentrate, sugar or high fructose corn syrup.When you want to warm your belly or feed a
cold, try Campbells Chunky Healthy Request
Chicken Noodle Soup. You wont miss nearly
half the sodium, but you will love the
chunks of chicken, carrots, celery and noodles
that are about as plentiful as the broth. To go
with that soup, try Schnucks Select Deli sliced
turkey or chicken between whole-grain bread.
All four varieties are certified by the American
Heart Association, which means they are low insaturated fat and cholesterol.
For dessert, get the scoop on Edys SlowChurned
ice creams. Specially-formulated to produce a
luxurious, creamy texture with about 50% less
fat, saturated fat and cholesterol as their Grand
varieties, SlowChurned will satisfy any sweet
tooth. When you crave a burst of sweet-tart
flavors, introduce your taste buds to Culinarias
line of intensely-flavored, refreshing sorbets. A
fat- and cholesterol-free indulgence without theguilt, tingle your taste buds with raspberry or
lemon flavors.
Roasted Salmon with BrownSugar Glaze
Prep: 10 minutes
Bake: 8 minutes Serves: 4
1 pounds resh salmon fllet
teaspoon salt
teaspoon ground black pepper
cup Schnucks Select whole grain mustardwith garlic
cup packed Schnucks light brown sugar
1.Preheat oven to 425F. If desired, remove skinfrom salmon. Place salmon, skin side down, in
small rimmed metal baking pan; sprinkle with salt
and pepper.
2.Spread mustard evenly over salmon. Sprinkle
brown sugar evenly over salmon, then press down
lightly so it adheres.
3.Bake salmon 8 to 10 minutes or until almost
opaque throughout and internal temperature
reaches 145F. With two large spatulas, lift salmononto serving platter.
Each serving: about 320 calories, 16 g total at (3 g saturated),
80 mg cholesterol, 420 mg sodium, 14 g carbohydrate,
0 g fber, 28 g protein
Garlic & ChiveSmashed Potatoes
Prep: 7 minutes
Microwave: 7 minutes Serves: 4
2 large red potatoes (about 8 ounces each)
2 garlic cloves, minced
cup Schnucks light sour cream
cup Schnucks reduced at 2% milk
1 tablespoon chopped Full Circleresh chives
1 tablespoon Schnucks unsalted butter
teaspoon salt teaspoon ground black pepper
1.Place potatoes in microwave-safe 1-quart
baking or souffl dish. Cover dish tightly with
plastic wrap. Cook potatoes in microwave oven on
high 7 to 8 minutes or until tender.
2.With potato masher or fork, coarsely mash
potatoes. Add remaining ingredients and mash to
desired consistency.
Each serving: about 150 calories, 4.5 g total at
(3 g saturated), 15 mg cholesterol, 180 mg sodium,
26 g carbohydrate, 2 g fber, 4 g protein
Photography:MeoliStudioFoodStyling:MarySutkus
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5Schnucks Cooks> Winter/Spring 2011
Cauliflower: the French call it chou-fleuror cabbage flower which, as it happens,isnt too far from the truth. Like itsdark green cousin, broccoli, this heavy,textured vegetable is actually comprisedof undeveloped flowers. Thats anutritional bonanza for us; instead of
using all those nutrients to produceblooms, they remain behind in the
stems providing generous amountsof vitamin C, omega-3 fatty acids,
B vitamins and fiber.Interestingly, cauliflower is particularlyfavorable among mathematiciansdue to its nearly perfect and tasty illustration of fractals. Cauliflowersflorets are comprised of repetitive floretsthat duplicate themselves in appearanceno matter how large or small they mightbe. Break off a single curd, and it willlook exactly like the larger curd fromwhich you took it. This pattern mightrepeat itself into infinity if it werent forcauliflowers mortality and our fondnessfor cream of cauliflower soup.
While cauliflowers origins are shroudedin mystery, what we do know is this:cauliflower came to Europe through
the Middle East. While it was extremelypopular with the Arabs, it wasnt untilafter the mid-1600s that it became afashionable addition to the French royaltable. It made its way north into GreatBritain and the rest of Europe, and finallyto the United States. Considered a luxurynot too long ago, today its availableyear-round. Most American caulifloweris grown in Californias Salinas Valleyor on New Yorks Long Island. For
some 50 years, cauliflower was theeconomic mainstay of the little town
of Margaretville, New York. Locals stillcelebrate the vegetable with an annualcauliflower festival.
Cauliflower is not easily grown andrequires a great deal of attention.Harvesting must be done by hand. Thecreamy white surfaces will turn greenunless theyre protected from the sun a feat that used to be accomplished bytying the leaves over the head. Modernvarieties have been developed in whichthe leaves grow tightly over the headsthemselves, enveloping and protectingthe crucifer plant inside. The leaves areedible too, and worth chopping up as anaddition to vegetable stock or soup.
When selecting cauliflower, look
for a clean, white surface. A head ofcauliflower should feel heavy whenyou hold it. Store it for up to five daysin a tightly wrapped paper bag in yourvegetable crisper. Its eminently versatile;try roasting, steaming or stir-frying.Make a warm, rib-sticking gratin for cooldays, or simply eat it raw, dipped in yourfavorite dressing.
Dijon Roasted Cauliflower
Prep: 10 minutes
Roast:30 minutes Serves: 61 tablespoon Schnucks Dijon mustard
1 tablespoon Schnucks olive oil
teaspoon salt
teaspoon coarsely ground black pepper
5 garlic cloves, each cut lengthwise in half
2 medium onions, each cut into 8 wedges
1 medium head cauliflower (about
3 pounds), cut into 1-inch floretsPreheat oven to 450F. For easier cleanup, l ine
large rimmed baking pan with aluminum foil.
In large bowl, stir together mustard, oil, salt and
pepper. Add garlic, onions and cauliflower and
toss until well coated. Spread cauliflower mixture
in single layer in prepared pan. Roast 30 to 35
minutes or until cauliflower browns, stirring once
halfway through cooking.Each serving: about 50 calories, 3 g total fat (1 g saturated),
0 mg cholesterol, 223 mg sodium, 6 g carbohydrate,
2 g fiber, 2 g protein
Skinny Mashers
Prep: 10 minutes
Cook:25 minutes Serves: 4
1 medium head cauliflower (about 3pounds), cut into 1-inch florets
1 cups Progresso reduced sodiumchicken broth
2 tablespoons refrigerated shredded orgrated Parmesan cheese plus additionalfor serving
1. In 3- to 4-quart saucepan, add cauliflower and
broth. Cover and heat to boiling over medium-
high heat; boil 20 minutes or until cauliflower is
fork-tender. Drain cauliflower well.
2. Place immersion blender in saucepan and
blend until almost smooth, or use potato masher
to mash cauliflower. Stir in cheese; pass additional
cheese to sprinkle on top. Makes about 4 cups.
Each serving: about 120 calories, 3 g total fat (1.5 g saturated),
5 mg cholesterol, 260 mg sodium, 17 g carbohydrate,
7 g fiber, 10 g protein
cruciferous
crop
in season >in season > fine floretsfine florets
For those watching their carbs, try these simple recipes:
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7Schnucks Cooks> Winter/Spring 2011
sportin spiceIf you arent going to have the chance to travel to Arlington, Texas, on February 6thfor the Super Bowl, you might as well bring the flavors of Tex-Mex to your own home.Weve tried to make things easy for you with these recipes. To save time on thequesadillas, prepare the cheese and pepper spread ahead of time and refrigerate. The
frijoles are an easy one-pot meal try topping them with sour cream and shreddedcheese. And the Chile con Queso can be ready in only 20 minutes.
These three dishes are going to add a little spice to the sporting event. You knowwhen you see the word chipotle in a recipe name, like in these quesadillas, its goingto have a bit of smoky heat! Frijoles negros, or black beans, is more of a Cuban dishthat infuses flavors from Spanish, African and Caribbean fare. These beans shouldalways be soaked before cooking; see step one or our Cooks Wisdom for options.And Chile con Queso easily translates to chiles with cheese in Spanish. Its a classicsouth-of-the-border dip typically served with tortilla chips try vegetables such asbell peppers and carrots as well!
february faves > touchdown trio
Chicken Chipotle Quesadillas
Prep:25 minutes
Bake: 13 minutes Serves:8
1 package (8 ounces) Schnucks3 less fatNeufchtel cheese, softened
1 chipotle chile pepper in adobo
Schnucks nonstick cooking spray
8 (8- to 10-inch) medium soft tacoflour tortillas
1 package (16 ounces) Schnucks finelyshredded Mexican four cheese blend
1 Schnucks BBQ or herb whole roastedchicken, skin removed and meat shredded(about 2 cups)
medium red onion, chopped(aboute cup)
1 cup Schnucks mild or medium salsa plusadditional for serving (optional)
1.Preheat oven to 375F. In food processor with
knife blade attached, blend Neufchtel cheese
with chipotle pepper until well blended.
2.Spray 2 large cookie sheets or rimmed baking
pans with nonstick cooking spray. Arrange 2 flour
tortillas on each cookie sheet. Spread one-fourth
chipotle mixture over each tortilla. Sprinkle with cup shredded cheese; divide chicken and
onion over cheese, then top with cup salsa and
remaining cup shredded cheese per tortilla.
Place remaining 4 tortillas over cheese; lightly
spray tops with nonstick cooking spray. Bake 13
to 15 minutes, without turning, or until tops are
golden and cheese melts.
3.Cut each quesadilla with pizza cutter into 6 or 8
wedges and serve with additional salsa, if desired.Each serving: about 411 calories, 21 g total fat
(10 g saturated), 77 mg cholesterol, 721 mg sodium,
32 g carbohydrate, 2 g fiber, 24 g protein
beer pairing >Schlafly Pilsner
The smoky heat of this dish will betempered by this traditional pilsner. Its crisp,clean and refreshing qualities will cleansethe cheesy, spicy quesadilla and invigorate
the palate with brilliant effervescence.
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8
Slow CookerFrijoles Negros with Rice
Prep: 30 minutesSlow Cook: 4 hours Serves: 8
1 bag (16 ounces) dried black beans
1 can (4 ounces) Schnucks diced mildgreen chiles
1 carton (32 ounces) Progressoreduced-sodium chicken broth (4 cups)
1 packet (1.25 ounces) Schnucks tacoseasoning mix
4 garlic cloves, crushed with press
1 medium red onion, chopped (about 1 cup)2 cups long-grain white rice
1 lime
cup chopped resh cilantro leaves plusadditional or garnish (optional)
1.In colander, rinse beans with cold water; discard
any shriveled beans. In large saucepot, add
beans and enough water to cover by 2 inches;
heat to boiling over high heat. Reduce heat to
medium-low; cover and cook 25 minutes, stirringoccasionally. Drain beans.
2.In 5- to 6-quart slow cooker, combine beans,
undrained chiles, broth, taco seasoning, garlic
and onion. Cover with lid and cook on high
4 to 5 hours or on low 9 to 10 hours or until
beans are tender.
3.Meanwhile, prepare rice as label directs.
4.Just before serving, from lime, squeeze1 tablespoon juice. Stir cilantro and lime juice
into beans. Serve beans over rice sprinkled with
additional cilantro, if desired. Makes about 7 cups
beans and 4 cups rice.
Each serving: about 386 calories, 1 g total at (1 g saturated),
0 mg cholesterol, 351 mg sodium, 76 g carbohydrate,
10 g fber, 18 g protein
> Cooks WisdomBeans may be soaked overnight instead of precooking
in step 1. In large bowl, add beans and enough cold
water to cover by 2 inches. Let beans stand at room
temperature overnight; rinse with cool water and drain.
Chile con Queso
Prep: 10 minutes
Cook: 10 minutes Makes: about6 cups
2 tablespoons Schnucks unsalted butter
1 jalapeo chile pepper, seeded and minced
1 poblano chile pepper, fnely diced
1 small onion, chopped (about cup)
2 large garlic cloves, minced
2 tablespoons Schnucks all-purpose our
1 teaspoon Schnucks ground cumin
cup Schnucks vitamin D whole milk
1 package (16 ounces) Schnucks MontereyJack cheese, shredded (do not usepre-shredded cheese)
(16-ounce) package pasteurized preparedcheese product (Velveeta), cut into-inch pieces
1 cup canned Schnucks petite dicedtomatoes with green chiles, well drained
Schnucks tortilla chips or corn chips
1.In 3-quart saucepan, melt butter over medium
heat. Add jalapeo and poblano chile peppers
and onion and cook, covered, 5 to 7 minutes or
until tender, stirring occasionally. Stir in garlic and
cook, uncovered, 1 minute, stirring constantly. Add
flour and cumin and cook 30 seconds, stirring.
2.Add milk to saucepan and heat to boiling,
stirring frequently with whisk until mixture
thickens. Reduce heat to medium-low; add
cheeses, about cup at a time and whisking aftereach addition until cheese melts. Stir in tomatoes.
Transfer dip to small chafing dish or slow cooker
on warm setting. Serve with chips.
Each tablespoon dip: about 30 calories, 2 g total at
(1 g saturated), 7 mg cholesterol, 70 mg sodium,
1 g carbohydrate, 1 g fber, 2 g protein
> Cooks Wisdom
As the jalapeo membranes contain most of the chiles
heat, you may choose to leave some intact depending onhow spicy you prefer your queso.
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9Schnucks Cooks> Winter/Spring 2011
Ad #1
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Delicious!NaturallyNaturally
Whats naturally delicious for dinner? Our quality-guaranteed
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We make mealtime easy!
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will you be mine?It is said that in Medieval times, girls would consume unusual foods on St. Valentines Day so theywould have dreams of their future spouse. The flavors in this meal may not be unusual, but this
romantic spread is perfect to share with your loved one. Impress your Valentine with this easy-to-prepare chicken recipe, named for the main ingredient, baby bella mushrooms. Paired with stuffedtomatoes and finishing with tiramis, two other simple-to-make dishes, its the perfect choice for aweeknight meal this February 14th.
wine pairing >Ruffi no Aziano Chianti ClassicoProperly balanced to not overpower,but complement the dish, this fruity,soothing wine is slightly spicy with tobaccoundertones and enough acidity and fruit
for a solid backbone.
Bella Chickenwith Brandy Sauce
Prep: 10 minutes
Cook:25 minutes Serves: 4
3 tablespoons Schnucks all-purpose flour
teaspoon salt, divided
teaspoon ground black pepper, divided
4 Schnucks Natural boneless, skinlesschicken breast halves (about 1 pounds)
3 tablespoons Schnucks unsaltedbutter, divided
1 package (10 ounces) Schnucks slicedbaby bella mushrooms
1 large shallot, finely chopped (about cup)
1 teaspoon dried Italian seasoning
3 cup brandy
cup Schnucks whipping cream
chopped fresh parsley leavesfor garnish (optional)
1.In pie plate or wide, shallow bowl, combine
flour, teaspoon salt and teaspoon pepper.
Dip chicken in flour mixture to coat both sides.
2.In nonstick 12-inch skillet, melt 2 tablespoons
butter over medium-high heat. Add chicken to
skillet; cover and cook 5 minutes or until bottom
of chicken is golden brown. Turn chicken and
cook, uncovered, 8 to 12 minutes longer or until
chicken loses its pink color throughout and
internal temperature reaches 165F.
3.Meanwhile, in second large skillet, cook
mushrooms, shallot, Italian seasoning andremaining 1 tablespoon butter, teaspoon salt
and teaspoon pepper over medium-high heat
8 to 10 minutes or until mushrooms are tender
and lightly browned, stirring occasionally. Stir
in brandy; cook 1 minute or until most liquid
evaporates. Stir in cream; heat to boiling. Boil 2 to
3 minutes or until sauce thickens slightly. Makes
about 2 cups sauce. Spoon sauce over chicken to
serve. Garnish with parsley, if desired.Each serving: about 498 calories, 27 g total fat
(16 g saturated), 177 mg cholesterol, 549 mg sodium,
7 g carbohydrate, 2 g fiber, 42 g protein
Creamed-SpinachStuffed Tomatoes
Prep: 15 minutes
Cook/Broil: 10 minutes Serves: 4
4 medium tomatoes (about 8 ounces each)
1 package (10 ounces) Schnucks frozenchopped spinach, thawed
1 tablespoon Schnucks unsalted butter
2 garlic cloves, crushed with press
medium onion, diced (about cup)
cup Schnucks whipping cream
teaspoon salt
teaspoon ground black pepper4 ounces Gruyre cheese, shredded
(about 1 cup), divided
1.Place oven rack about 6 inches from source of
broiler heat. Preheat broiler. For easier cleanup, line
13 x 9-inch metal baking pan with aluminum foil.
With sharp knife, cut off inch from stem end of
each tomato. With spoon, carefully scoop out pulp
and seeds from tomatoes, making sure bottom
and side of tomatoes are intact.2.Drain spinach slightly, but do not squeeze dry;
set aside. In nonstick 12-inch skillet, melt butter
over medium heat. Add garlic and onion and cook
4 to 5 minutes or until tender and lightly browned,
stirring occasionally. Add spinach, cream, salt and
pepper and cook 3 to 4 minutes or until mixture
begins to simmer, stirring occasionally. Remove
skillet from heat; stir ine cup cheese.
3.Fill tomatoes with creamed spinach, about cup in each. Place tomatoes, spinach side up,
in prepared baking pan. Sprinkle tomatoes with
remaining3 cup cheese. Broil 2 to 3 minutes or
until cheese is melted and lightly browned.
Each serving: about 262 calories, 18 g total fat
(11 g saturated), 59 mg cholesterol, 439 mg sodium,
15 g carbohydrate, 5 g fiber, 13 g protein
Quick Tiramis
Prep: 10 minutes plus chilling Serves: 6
4 ounces Schnucks3 less fat Neufchtel
cheese, softened cup Schnucks powdered sugar
1 teaspoon Schnucks pure vanilla extract
1 cup Schnucks whipping cream
1 package (3 ounces)sponge-style lady-fingers
cup Kahla liqueur orstrong-brewed coffee
1.In medium bowl, add Neufchtel cheese,
powdered sugar and vanilla; with mixer on lowspeed, beat until combined. Increase speed to
high; beat until smooth. Add cream and beat 3 to
4 minutes on high until soft peaks form.
2.In 8 x 8-inch baking dish, arrange half of lady-
fingers flat-side up. Brush lady-fingers with half
of liqueur. Spread about one-third cream mixture
over lady-fingers. Arrange remaining lady-fingers,
flat-side up, over cream mixture. Brush with
remaining liqueur; spread remaining creammixture on top. Cover and refrigerate at least
4 hours or up to 1 day before serving.
Each serving: about 335 calories, 20 g total fat
(12 g saturated), 119 mg cholesterol, 118 mg sodium,
26 g carbohydrate, 1 g fiber, 4 g protein
> Cooks Wisdom
For a simple garnish, run a vegetable peeler across a
small chunk of semi-sweet chocolate to make curls, or
grate chocolate with coarse Microplane Zester/Grater.
Or, add a small amount of cocoa powder to a fine mesh
strainer to sprinkle over tiramis.
valentines day > magical meal
underton
or a soli
sauce. Spoon sauce over chicken to
with parsley, if desired.ut 498 calories, 27 g total fat
177 mg c o estero , 549 mg so ium,
, 2 g fiber, 42 g protein
Schnucks Cooks> Winter/Spring 2011
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vegging out
Thinking about vegging out? Go forit! Heading for your local Schnucks orLogli Produce Department is a great wayto boost your health and explore newflavors. From blushing apples to elegantzucchini, youll find plenty of inspirationfor your next meal, whether a quickstir-fry, deeply-flavored roast or cool and
crisp dish.
And vegetables and fruits arent justpretty faces; the antioxidants theycontain are vital for our health, boostingour brain functions and immune systemseven as they help ward off heart diseaseand cancer. The antioxidants in produceare visible in the rainbow of colors plantscontain; its easy to see the orange beta-
carotene thats present in pumpkins andcarrots, the red lycopene in tomatoesand watermelons and the purpleanthocyanin in blueberries and grapes.The more colors we eat, the moreantioxidants we get. The more fiber andvitamins we get too, because plants are
rich sources of both. Mom knew whatshe was talking about when she told youto eat your vegetables!
Weve been heeding moms advice fora while now. Almost a century ago during World War I Meatless Mondaysbegan as a way to support the nations
food supply. In 2003, the Johns HopkinsBloomberg School of Public Healthrevived the idea, actively encouragingpeople to enjoy at least one meatlessdinner every week.
A few quick ideas to get you started:
Hearty legumes and vegetables likebeans, peas and mushrooms make
satisfyingly meaty dishes and areespecially good paired with cookedwhole grains and whole-grain pastas.They also go a long way a two-poundbag of lentils contains about 18 servingsand a three-pound bag of brown ricecontains about 30. Talk about good foryour health and good for your wallet!Root vegetables like potatoes, carrots
and beets add sweetness and a rangeof textures to main dishes, especially iftheyre sliced, drizzled with extra-virginolive oil and roasted in a 375F ovenuntil they crinkle around the edgesand turn golden brown. Squashes arealso delicious when sliced and roasted.(Depending on how theyre cut, roastingalmost any vegetable may take from20 to 40 minutes.)
Although nuts and seeds have theirown distinct flavors, theycomplement each other... andthey complement most fruitsand vegetables. Stir them
into pilafs or sprinkle onto salads. For areal treat, try dry-toasting nuts in a smallsaucepan over medium heat for aboutfour to five minutes or until the nuts aregolden and fragrant, stirring occasionally,then add them to your dish.
If you dont want to completelyveg out, just do it part way usemore beans than meat in your chili,
or serve an extra portion of grainsalongside a smaller portion of chicken.Focus more on protein-rich foodslike eggs and cheese. Give yourselflicense to loiter in the ProduceDepartment. Most importantly,enjoy your meatless adventures!
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weeknight wishes >kitchen dreams
13Schnucks Cooks> Winter/Spring 2011
vegetable adventures
Here are two easy ways to add more vegetables to your weekday menu. The beautyof a lasagna dish is the wide variety of interpretations throughout the world. Enjoythis Southwest-style recipe with a few dashes of chili powder, black beans and salsa. Trypreparing the lasagna ahead of time, freeze it, thaw it and then cook at your leisure.
Besides marvelous make-aheads, another home cooks dream is minimal cleanup.This tomato soup only uses one pot and a blender with the key ingredient being acan of whole peeled tomatoes.
Southwest Black Bean Lasagna
Prep:35 minutes
Bake: 50 minutes Serves: 12
12 Schnucks lasagna noodles
1 tablespoon Schnucks olive oil
1 package (12 ounces) frozenSouthwestern corn mix
3 garlic cloves, crushed with press
1 teaspoons Schnucks chili powder
1 teaspoons Schnucks crushed oregano
1 teaspoon salt
2 cans (15 ounces each) Schnucks blackbeans, rinsed and drained
1 jar (15.5 ounces) Schnucks mediumchunky salsa
2 cups Schnucks traditional smoothpasta sauce
1 Schnucks large egg
1 container (15 ounces) Schnucks part-skimricotta cheese
2 cups Schnucks finely shredded Mexicanfour cheese blend, divided
Schnucks sour cream and chopped freshcilantro leaves for garnish (optional)
1.Heat large covered saucepot of salted water to
boiling over high heat. Add lasagna noodles and
cook as label directs; drain.
2.Meanwhile, in 3- to 4-quart saucepan, heat
oil over medium heat. Add corn mix and cook
5 minutes, stirring occasionally. Add garlic,
chili powder, oregano and salt and cook
2 minutes, stirring frequently. Stir in beans, salsa
and pasta sauce; heat to boiling. Boil 2 minutes,
stirring occasionally.
3.In medium bowl, with whisk, lightly beat egg.
Stir in ricotta and 1 cups shredded cheese.
4.Preheat oven to 350F. In ungreased 13 x 9-inch
glass or ceramic baking dish, spread 1 cup bean
mixture. Top with 3 lasagna noodles. Spread about
1 cups bean mixture over noodles, then dollop
1 cup ricotta mixture on top. Repeat layers of 3
noodles, 1 cups bean mixture and 1 cup ricotta
mixture twice. Top with 3 noodles and remaining
bean mixture. Sprinkle with remaining cup
shredded cheese.
5.Cover dish tightly with foil. Bake 40 minutes.
Remove foil and bake 10 minutes longer or until
cheese melts. Let stand 10 minutes before cutting
into squares. Serve lasagna topped with sour
cream and cilantro, if desired.
Each serving: about 354 calories, 12 g total fat
(5 g saturated), 46 mg cholesterol, 838 mg sodium,
42 g carbohydrate, 7 g fiber, 19 g protein
Garden Tomato Soup
Prep: 15 minutes
Cook: 45 minutes Serves: 6
4 tablespoons Schnucks unsalted butteror olive oil
3 large garlic cloves, chopped
2 large carrots, chopped
1 large onion, chopped1 can (28 ounces) Full Circle wholepeeled tomatoes
1 cups Progresso chicken broth or 1 can(14 to 14.5 ounces) vegetable broth
2 teaspoons Schnucks dried sweet basil
teaspoon ground black pepper
1 cup Schnucks whipping cream
1.In 4- to 5-quart saucepan, melt butter over
medium heat. Add garlic, carrots and onion and
cook, covered, 15 minutes or until vegetables arevery soft and golden, stirring occasionally.
2.Into blender, add about half each tomatoes
with their juice, broth, basil and vegetable mixture;
cover with lid and pure until smooth. Transfer
mixture to bowl. Repeat with remaining tomatoes
and juice, broth, basil and vegetable mixture.
3.Pour mixture into same saucepan. Stir in
pepper; heat to boiling over medium-high heat.
Reduce heat to medium-low; simmer 20 minutes
to blend flavors. Stir in cream; heat through.
Makes about 6 cups. Soup can be prepared
up to 2 days in advance.
Each serving: about 238 calories, 23 g total fat
(14 g saturated), 75 mg cholesterol, 249 mg sodium,
6 g carbohydrate, 1 g fiber, 3 g protein
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14
risotto 101
Asparagus Risotto
Prep: 10 minutes
Cook:35 minutes Serves: 4
3 cups Progresso reduced-sodiumchicken broth
teaspoon ground white pepper
3 tablespoons Schnucks unsaltedbutter, divided
1 bunch (about 1 pound) fresh asparagus,trimmed and cut diagonally into-inch pieces
2 large shallots, chopped ( cup)
1 cup Arborio rice
cup dry white wine
1 cup freshly gratedParmigiano-Reggiano cheese
2 tablespoons chopped fresh Italianflat-leaf parsley leaves
1.In 2-quart saucepan, heat broth and pepperover medium heat until broth begins to simmer;
reduce heat to low. Do not remove saucepan
from heat. Meanwhile, in 3- to 4-quart saucepan,heat 1 tablespoon butter over medium heat.
Add asparagus and cook 2 to 3 minutes or until
asparagus is tender-crisp, stirring frequently.
With slotted spoon, transfer asparagus to bowl.
2.In same 3-quart saucepan, add shallots and
remaining 2 tablespoons butter; cook 3 to 4
minutes or until shallots are tender, stirring
frequently. Add rice and cook 3 to 4 minutes or
until edges of grains appear translucent, stirringfrequently. Stir in wine and cook 1 minute or
until wine is absorbed. Continue cooking 20 to
25 minutes, ladling broth into rice, about cup
at a time and stirring after each addition until
liquid is absorbed and rice is tender but still firm.
3.Remove saucepan from heat. Add cheese,
parsley and asparagus; stir until cheese melts.
Makes about 5 cups.
Each serving: about 402 calories, 15 g total fat
(9 g saturated), 39 mg cholesterol, 872 mg sodium,
45 g carbohydrate, 2 g fiber, 17 g protein
prepare risotto
1.Cook asparagus Cook asparagus in butter just until tender-crisp, then transfer to a bowl
with a slotted spoon. Set aside to stir into the risotto at the end so it retains its crisp textureand bright color.
2.Saut Arborio rice To the same saucepan in which the shallots have been cooked in butter,
add the Arborio rice and cook, stirring frequently to evenly coat the grains with the butter. Cook
the rice until the grains appear translucent on the edges yet still white in the center.
3.Add broth gradually Once the wine has been added and absorbed by the rice, gradually
ladle the hot broth into the saucepan, stirring until the broth is almost absorbed before the next
addition. If a spoon pulled across the bottom of the pan leaves a trail, youll know its time to addmore broth. Once all the broth has been added and absorbed, the rice should have a creamy
consistency with grains that are tender yet firm to the bite.
4.Final additions With the saucepan off the heat, stir in freshly grated Parmigiano-Reggiano
cheese, chopped fresh parsley and the asparagus until the cheese melts. Bueno appetito!
Risotto is a classic, Northern Italian dish with a thick and creamy consistency.
Its prepared with high-starch kernels of Arborio rice, an Italian-grown grain thats
shorter and fatter than other short- grain rice. Arborio rice should never be rinsed prior
to preparing risotto so as not to remove the starchy coating required to achieve the
creamy texture of the final dish.
Visitwww.schnuckscooks.comto watch ourvideo on risotto, plus scroll down the indexto discover our growing library of instructional videos by our own culinary experts!
howto
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15Schnucks Cooks> Holiday 2010
text > text
Ad #2(progresso?)
1. To make roasted winter squash: Heat oven to 375F. Heat butterover medium-high heat in an ovenproof saut pan; add diced squash,salt and pepper. When squash begins to brown, place pan in oven.Roast for 15 minutes or until medium-brown on all sides. Removefrom oven and let cool slightly. Puree in food processor, or mash withpotato masher or ricer. Measure 1 1/2 cups squash; reserve.
2. To make soup: Heat the olive oil in a large saucepan over mediumheat until hot. Add the onion, celery, carrot and cinnamon stick;saut Season with salt and pepper. Add the broth and the coriander;bring to a boil. Simmer for several minutes. Stir in reserved squashuntil smooth; simmer gently to let the flavors meld, about 10 minutes.Discard the cinnamon stick.
3. Puree the soup using an immersion blender or in a blender untilsmooth. (The soup can be made ahead to this point, cooled, covered,and refrigerated for several days or frozen for about 1 month. It willthicken as it cools and may need thinning with broth or waterwhen reheating.)
4. Return the soup to the pan and
reheat gently. Add the half-and-half. Adjust the seasoning withsalt and pepper. Top each servingwith pumpkin seeds and toastedbread crumbs.
Roasted Winter Squash
2 tablespoons butter
2 cups diced (3/4-inch) raw winter squash(butternut, hubbard, acorn)
Salt and pepper
Soup
2 tablespoons extra-virgin olive oil
1/2 cup diced onion (1/4-inch)
1/4 cup diced celery (1/4-inch)
1/4 cup diced carrot (1/4-inch)
1 cinnamon stick
Sea salt and freshly ground pepper
1 carton (32 oz) Progresso chicken broth (4 cups)
1/2 teaspoon ground toasted coriander, if desired
1 1/2 cups Roasted Winter Squash (above)
1/2 cup half-and-half, if desired*
2 tablespoons toasted pumpkin seeds
1/2 cup Progresso plain panko crispy bread crumbs,toasted light brown in saut pan over medium heat
Roasted Butternut Squash Soup
Great soup starts
with great broth.
I counton allnaturalProgresso
broth for
its richchicken flavor and perfectblend of seasonings. Try it
in my Roasted ButternutSquash Soup.
ProgressoBroth.com
Michael Chiarello is anEmmy-award winning TVchef and cookbook author.
.
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1616
i i h hi t i h f t
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17Schnucks Cooks> Winter/Spring 2011
shamrocks & sensational flavorsShepherds Pie is believed to have been created by frugal housewives in northern England andScotland looking for a creative leftover meal. Traditionally prepared with ground lamb, versions withground beef are often called cottage pie. Some believe this dish became popular in Ireland as thepotato grew into a kitchen staple.
The potato flourished in Ireland as the soil and climate created the perfect conditions to grow thisvegetable. More than half of Irish families became entirely dependent on the potato. An interestingtidbit is that potato planting occurred around St. Patricks Day each year. In the fall of 1845, anairborne fungus swept through the Irish countryside and the potato crop perished. Soda breadbecame popular in Ireland during the potato famine. When a recipe contains caraway seeds andraisins such as our version, it is sometimes called Spotted Dog or Railway Cake.
And what would a true Irish feast be without a little Guinness? In the mid-1700s, Arthur Guinnessbegan brewing beer, and then started brewing porter. Six generations of the Guinness family builtthe business to where it is today. According to the Guinness Storehouse, 10 million glasses ofGuinness are served daily around the world.
s > inter Spring 201
irish history > rich feast
Shepherds Pie
Prep:25 minutes plus standing
Bake:20 minutes Serves:8
Schnucks nonstick cooking spray
2 pounds Meat Masters 90% extra leanground beef
3 garlic cloves, chopped
5 tablespoons Schnucks all-purposeflour, divided
3 tablespoons Schnucks tomato paste
2 teaspoons chopped Full Circle freshthyme leaves
teaspoon salt, divided
1 teaspoon ground black pepper, divided
1 cupsP
rogresso beef broth, divided1 package (10 ounces) slicedwhite mushrooms
1 medium onion, diced (about 1 cup)
2 cups Schnucks frozen peas and carrots
2e cups unprepared Idahoan original instantmashed potatoes to serve 8*
1.Preheat oven to 425F. Spray 13 x 9-inch metal
baking pan with nonstick cooking spray. In
nonstick 12-inch skillet, add beef and garlic and
cook over medium-high heat 7 to 8 minutes or
until beef is no longer pink, breaking up meat with
side of spoon. Stir in 3 tablespoons flour, tomato
paste, thyme, teaspoon salt and teaspoon
pepper; stir in 1 cup broth. Cook until mixture is
heated through. Spread beef mixture evenly in
bottom of prepared pan.
2.In same skillet, cook mushrooms, onion and
remaining teaspoon salt and teaspoon
pepper over medium-high heat 5 to 6 minutes
or until mushrooms and onion are tender, stirring
occasionally. Stir in frozen peas and carrots and
remaining cup broth and 2 tablespoons flour;heat to boiling, stirring occasionally. Spread
vegetable mixture evenly over beef mixture.
3.In same skillet, prepare potatoes as label
directs. Dollop potatoes over vegetable mixture,
then spread evenly. Bake 20 to 25 minutes or
until sides begin to bubble. Let stand 10 minutes
before serving.
Each serving: about 405 calories, 17 g total fat
(9 g saturated), 90 mg cholesterol, 1005 mg sodium,
33 g carbohydrate, 5 g fiber, 31 g protein
*Editors Note: You will need 2e cups water,13 cups milk, 4 tablespoons butter or margarine
and 1 teaspoon salt to prepare potatoes.
> Cooks Wisdom
To brown top of finished pie, place oven rack about
8 inches from source of heat and preheat broiler. Lightly
spray mashed potato topping with butter flavored
cooking spray and heat under broiler 2 to 3 minutes or
until lightly browned.
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18
Caraway & Golden RaisinSoda Bread
Prep: 10 minutes plus cooling
Bake:30 minutes Serves: 10
2 cups Schnucks all-purpose flour
cup Schnucks granulated sugar
teaspoon salt teaspoon Schnucks baking soda
cup golden raisins
2 teaspoons caraway seeds
2 tablespoons Schnucks unsalted butter
1 Schnucks large egg
1 cup buttermilk
1.Preheat oven to 375F. Grease cookie sheet. In
large bowl, with whisk, stir flour, sugar, salt and
baking soda. Stir in raisins and caraway seeds.2.In small microwave-safe bowl, heat butter in
microwave oven on high 30 to 40 seconds or until
melted. With whisk, stir in egg and buttermilk until
well combined. Add egg mixture to flour mixture
and gently stir just until dough forms.
3.With rubber spatula, transfer dough onto center
of prepared cookie sheet. Shape dough into
6-inch round. Bake 30 minutes or until wooden
pick inserted in center comes out clean. Transferbread to wire rack to cool slightly. Serve warm, or
cool completely. Makes one (8-inch) round loaf.
Each serving: about 203 calories, 4 g total fat (2 g saturated),
31 mg cholesterol, 292 mg sodium, 38 g carbohydrate,
1 g fiber, 5 g protein
Guinness Cheesecake
Prep: 15 minutes plus cooling and chilling
Bake: 1 hour Serves: 16
18 Oreo cookies (about 8 ounces)
2 tablespoons Schnucks unsaltedbutter, melted
4 packages (8 ounces each) Schnucks creamcheese, softened
1 cups Schnucks granulated sugar
teaspoon salt
4 Schnucks large eggs
1 container (8 ounces) Schnucks sour cream
cup Guinness draught or Guinnessextra stout
1 cup Schnucks semi-sweet chocolate chips
cup Schnucks whipping cream
1.Preheat oven to 350F. Layer two 30 x 12-inchsheets heavy-duty aluminum foil to make
double-thick sheet. Crease one long side of foil
sheets into three -inch folds, flattening each
fold to make a tight seam. Grab one sheet of
foil and pull over seam to open like a book,
pressing to keep seam intact. Place 9-inch
springform pan in middle of foil. Pressing firmly,
bring foil up and around sides of pan. Crush foil at
long ends so that they are compact and can serveas handles to lift cheesecake out of water bath at
the end of baking.
2.In food processor with knife blade attached,
pulse cookies until coarse crumbs form. Add
butter and process until crumbs are moistened.
Press crust mixture firmly onto bottom of
prepared pan. Bake 15 minutes. Cool crust on
wire rack about 15 minutes.
3.While crust cools, place 17 x 11-inch roastingpan on middle rack in oven and fill with 1 inch
hot tap water.
4.In large bowl, with mixer fitted with paddle
attachment, beat cream cheese at medium speed
until smooth, occasionally scraping bowl with
rubber spatula. Gradually beat in sugar and salt
until blended. Reduce speed to low. Beat in eggs,
1 at a time, then sour cream and Guinness just
until blended and smooth.
5.Pour cream cheese mixture into crust. Carefullyplace springform pan in water in roasting pan
in oven. Bake 1 hour to 1 hour 10 minutes or
until edges of cheesecake are set and center
jiggles slightly. Remove pan from water bath.
Run a small, sharp knife around edge of pan to
loosen cheesecake. Remove foil from pan; cool
cheesecake in pan on wire rack 1 hour. Cover
with plastic wrap and refrigerate at least 3 hours
or up to overnight.
6.In medium microwave-safe bowl, heat
chocolate chips and cream in microwave oven on
high 30 to 40 seconds. Let stand 1 minute, then
stir until chocolate melts and mixture is smooth.
7.Remove side of springform pan. Working
quickly, with small spoon, drizzle chocolate
along side of cake at 1-inch intervals so that it
drips down side of cake. It is okay if chocolate
sometimes falls only halfway down cake. Pourremaining chocolate in center of cake, then spread
to edges until smooth. (If chocolate becomes too
cool to spread, heat in microwave oven about 10
seconds.) Refrigerate at least 30 minutes or up to
overnight. Cut cheesecake into slices to serve.
Each serving: about 463 calories, 32 g total fat
(19 g saturated), 144 mg cholesterol, 355 mg sodium,
34 g carbohydrate, 1 g fiber, 7 g protein
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19Schnucks Cooks> Winter/Spring 2011
Premium Taste!
Find a passion for premium with Schnucks Select!
Schnucks Select English Muffins are made to standards that are equal toor better than the leading premium national brands. The Schnuck family
knows you want a variety of wholesome foods choose from original,
100% whole wheat and light multi-grain muffins.
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20
Ad #3 (Back of Coupons)
Mediterranean Salsa
Taste the Mediterranean
For more great recipe ideas visit
MarioCamachoFoods.com
1 lb boneless, skinless chicken breastssea salt and pepper
4 tomatoes2 green onions cup Mario sliced kalamata olives
3 tbsp chopped fresh basil1 tbsp lime juice2 tsp Mario extra virgin olive oil tsp dried oregano4 oz crumbled feta cheese
1. Lightly salt and pepper chicken breasts;grill until golden brown and tender.
2. Coarsely chop tomatoes and onions and addto bowl with remaining ingredients. Gently stiruntil combined.
3. Salt and pepper to taste.
4. Serve over grilled chicken and enjoy!
perfect passover > sweet delight
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keeping kosherOne of the challenges in creating the perfect Passover meal is to keep kosher whenbaking. This includes avoiding flour (except matzo), yeast, baking soda and anyother ingredients containing leavening agents. Our chocolate cake is rich, denseand delicious. This will be a welcome ending to a Seder or holiday supper.
Chocolate Orange Cake
Prep:30 minutes plus cooling
Bake:30 minutes Serves: 12
cup slivered almonds
3 tablespoons potato starch
9 ounces bittersweet or semi-sweetchocolate, cut into small pieces
1 cup Schnucks unsalted butter (2 sticks)6 Schnucks large eggs, separated
e cup Schnucks granulated sugar, divided
3 cup packed Schnucks light brown sugar
1 teaspoon freshly grated orange peel
8 teaspoon salt
Schnucks nonstick cooking spray
Schnucks powdered sugar for dusting(optional, or see Cooks Wisdom)
sweetened whipped cream or thawed
whipped topping (optional)1.Preheat oven to 375F. In food processor with
knife blade attached, pulse almonds and potato
starch until almonds are very finely ground. In
medium microwave-safe bowl, heat chocolate
and butter in microwave oven on medium
(50% power) 1 minute, stirring once. Heat 30 to
60 seconds longer, then stir until chocolate is
melted and smooth; cool slightly.
2.In medium bowl, with mixer on medium speed,
beat egg whites until foamy. Increase speed to
high; gradually beat in3 cup granulated sugaruntil stiff peaks form. In large bowl, add egg yolks,
brown sugar, orange peel, salt and remaining
3 cup granulated sugar. Using same beaters and
with mixer on high speed, beat 2 minutes or until
mixture is pale and thick. Reduce speed to low;
beat in chocolate.
3.Fold almond mixture and one-fourth of egg
whites into egg-yolk mixture. Fold in remaining
whites. Spray 9-inch springform pan with nonstickcooking spray. Pour batter into pan. Bake 30 to 35
minutes or until wooden pick inserted 1 inches
from edge of pan comes out with a few moist
crumbs attached. (Cake may crack on top.) Cool
cake in pan on wire rack. Cake may be prepared
up to 2 days in advance.
4.To serve, run knife around side of cake to
loosen from pan. Remove side of pan; transfer
cake to serving plate. If not serving for Passover,
dust cake with powdered sugar. Top with whipped
cream, if desired.
Each serving: about 366 calories, 26 g total fat
(14 g saturated), 149 mg cholesterol, 61 mg sodium,
33 g carbohydrate, 1 g fiber, 5 g protein
> Cooks Wisdom
For an alternative to powdered sugar that is kosher
for Passover, in blender, add 1 cup granulated sugar
and blend on high until sugar becomes pulverized. In
fine-mesh strainer, sift together sugar and 1 teaspoons
potato starch. Use to dust cake.
21Schnucks Cooks> Winter/Spring 2011
p p g
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22
easter menu > family feast
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23Schnucks Cooks> Winter/Spring 2011
beyond the easter basketSpread some Easter cheer this year with a beautiful holiday spread. Begin with a traditional hamtopped with contrasting flavors of pepper jelly and peach preserves. It will pair perfectly with ourmake-ahead layered salad and asparagus casserole.
In the late 19th century, recipes for angel food cake started emerging in cookbooks, althoughnobody really knows where the name or recipe originated. While diving into this light spongy cake,heres a sweet tidbit to stir up some family conversation: cakes containing no fat such as this angel
food cake are often referred to as foam cake!
Pepper-Peach Glazed Ham
Prep: 5 minutes plus standing
Bake: 1 hour 45 minutes Serves: 12
1 Schnucks spiral sliced ham (7 to 8 pounds)
1 jar (8 ounces) Captain Rodneys original orhot Scotch Bonnet pepper jelly
1 cup Schnucks peach preserves cup packed Schnucks light brown sugar
cup Schnucks apple cider vinegar
cup Schnucks Dijon mustard
1.Preheat oven to 325F. Place ham, cut side
down, in 13 x 9-inch metal, glass or ceramic
baking dish. Bake 1 hour or until internal
temperature reaches 90F.
2.Meanwhile, in 1- to 2-quart saucepan, heat jelly,
preserves, brown sugar, vinegar and mustard toboiling over medium heat; cook 1 to 2 minutes or
until sugar dissolves, stirring occasionally. Remove
saucepan from heat.
3.Remove ham from oven. Spoon some
glaze over ham; return ham to oven. Bake
45 to 55 minutes longer or until internal
temperature reaches 130F, brushing ham
every 15 minutes with additional glaze. Remove
ham from oven. Carefully place ham on servingplatter. Cover loosely with foil and let stand 15
minutes before serving. Internal temperature will
rise to 140F upon standing.
4.Pour any drippings in 13 x 9-inch pan into
same saucepan with any remaining glaze; heat
to boiling over medium-high heat. Boil 8 to 10
minutes or until sauce is reduced to about 2 cups.
Slice ham and serve with sauce.
Each serving: about 538 calories, 24 g total fat
(8 g saturated), 147 mg cholesterol, 2611 mg sodium,
40 g carbohydrate, 0 g fiber, 46 g protein
Goddess PrimaveraSeven Layer Salad
Prep:20 minutes plus chilling
Cook:20 minutes Serves:8
pound Schnucks hardwood smokedbacon (about 10 slices), cut crosswiseinto -inch pieces
1 bag (6 ounces) fresh snow peas
1 bunch green onions, divided
1 small lemon
1 large garlic clove, chopped
e cup Schnucks mayonnaise
3 cup loosely packed fresh parsley leaves
cup buttermilk
2 tablespoons chopped Full Circle freshherbs such as dill fronds and/or basil or
thyme leaves2 teaspoons anchovy paste
teaspoon cayenne pepper
1 package (9 ounces) Fresh Expressspinach or 1 package (10 ounces)baby spinach
1 cups Schnucks frozen green peas, thawed
2 firm-ripe avocados, peeled, pitted and cutinto -inch pieces
1.In 12-inch skillet, cook bacon over medium
heat 20 to 25 minutes or until browned and crisp,stirring frequently. With slotted spoon, transfer
bacon to paper towel-lined plate to drain.
2.Meanwhile, heat medium saucepan of water to
boiling over high heat. Add snow peas and cook
30 seconds. Drain snow peas in colander, then
immediately rinse under cool running water; drain
well. Cut each snow pea crosswise in half.
3.From bunch of green onions, thinly slice
5 onions; set aside. Cut remaining onions into
1-inch pieces and add to blender. From lemon,
grate 1 teaspoon peel and squeeze 1 tablespoon
juice. Add peel and juice to blender with
green onions. Add garlic, mayonnaise, parsley,
buttermilk, herbs, anchovy paste and cayenne.
Pure until smooth, occasionally scraping side of
blender with rubber spatula.
4.In 3-quart glass trifle dish or bowl, layer
ingredients in the following order, spreading each
ingredient around edge of dish, then filling into
the center: spinach, snow peas, bacon, green
peas, green onions and avocados. Pour dressing
evenly over salad, spreading to the edge of dish.
Refrigerate salad at least 1 day or up to 2 days
before serving.
Each serving: about 472 calories, 39 g total fat
(10 g saturated), 38 mg cholesterol, 751 mg sodium,
12 g carbohydrate, 4 g fiber, 16 g protein
wine pairing >Martin & Weyrich Moscato Allegro
This wines peachy core will match perfectlywith the ham glaze and the crisp, cleanfinish will entice another bite.
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24
Asparagus, Mushroom &Gruyre Casserole
Prep:30 minutes plus standing
Bake:20 minutes Serves: 12
Schnucks nonstick cooking spray
1 tablespoon Mario 100% extra virginolive oil
1 package (10 ounces) Schnucks slicedbaby bella mushrooms
1 bunch fresh asparagus (about 1 pound),cut crosswise into 1-inch pieces
4 garlic cloves, chopped
teaspoon salt3 Schnucks large eggs
1 cups Schnucks half-and-half
1 teaspoons Schnucks Dijon mustard
6 ounces Gruyre cheese, shredded(about 1 cups), divided
1 package (2.25 ounces) sliveredalmonds ( cup)
1.Preheat oven to 350F. Spray shallow 2-quart
glass or ceramic baking dish with nonstick
cooking spray.
2.In nonstick 12-inch skillet, heat oil over
medium-high heat. Add mushrooms and cook 10
to 12 minutes or until tender and lightly browned,
stirring occasionally. Reduce heat to medium.
Add asparagus and cook 3 minutes, stirring
occasionally. Add garlic and cook 1 minute, stirring
frequently. Remove skillet from heat; stir in salt.
3.In medium bowl, with whisk, stir eggs, half-and-half and mustard. In small bowl, combine cup
cheese and almonds. Spread mushroom mixture
evenly into prepared baking dish; sprinkle with
remaining 1 cup cheese. Pour egg mixture over
cheese; sprinkle almond mixture over top. Bake 20
to 25 minutes or until mixture is set. Let stand 10
minutes before serving.
Each serving: about 180 calories, 14 g total fat
(6 g saturated), 81 mg cholesterol, 183 mg sodium,
5 g carbohydrate, 2 g fiber, 10 g protein
Angel Food Cake withStrawberries & Cream
Prep: 45 minutes plus cooling
Bake:35 minutes Serves: 12
Angel Food Cake
Schnucks white vinegar
1 cup cake flour
1 cups Schnucks granulated sugar, divided
1 cups Schnucks large egg whites(about 12 whites), at room temperature
1 teaspoons cream of tartar1 teaspoons Schnucks pure vanilla extract
teaspoon salt
Sliced Strawberries
2 packages (16 ounces each) freshstrawberries, hulled and sliced
cup Schnucks granulated sugar
Chantilly Cream
1 pint (2 cups) 40% whipping cream
3 tablespoons Schnucks granulated sugar1 teaspoons Schnucks pure vanilla extract
1.Prepare Angel Food Cake: Preheat oven to 350F.
Dampen paper towel with vinegar; wipe mixing
bowl, beaters and rubber spatula with vinegar.
Wipe dry with clean paper towel.
2.In medium bowl, with whisk, stir flour and
cup sugar until no lumps of flour remain. In
prepared mixing bowl, add egg whites, creamof tartar, vanilla and salt. With mixer at medium
speed, with whisk attachment if available, beat
about 2 minutes or until eggs appear foamy.
Increase speed to medium-high; beat until soft
peaks form when beaters are lifted. Reduce speed
to medium. Gradually sprinkle in remaining cup
sugar, 2 tablespoons at a time, until eggs whites
stand in stiff peaks when beaters are lifted.
3.Sift flour mixture, about one-third at a time, over
egg whites, then fold with rubber spatula just until
flour mixture disappears after each addition. Donot overmix. Pour batter into ungreased aluminum
9- or 10-inch angel food cake pan. Gently draw thin
spatula vertically through batter to burst any large
air pockets and evenly distribute the batter so that
it is level and touches side of pan.
4.Bake 35 to 40 minutes or until wooden pick
inserted in center comes out clean and top
springs back when lightly touched. Immediately
invert cake in its pan on an upside-down metal
funnel to cool completely. (Or, place kitchen towel
over neck of room-temperature glass bottle. Invert
cake onto bottle neck to cool.)
5.Meanwhile, prepare Sliced Strawberries: In large
bowl, with rubber spatula, gently stir strawberries
with sugar until sugar dissolves. Strawberries
can be prepared up to 4 hours ahead; cover and
refrigerate until ready to use.
6.Prepare Chantilly Cream: In medium bowl, beatcream, sugar and vanilla until soft peaks form.
Cream can be prepared up to 1 day ahead.
7.Place cake right side up. Run a small, sharp knife
around edge of pan to loosen cake. Pull the tube
up to lift the cake from side of pan. Slide knife
between cake and pan to detach from bottom
of pan; run knife around center tube to release
cake. Invert cake onto cake plate. Gently slice cake
with serrated knife, then serve topped with SlicedStrawberries and Chantilly Cream.
Each serving: about 358 calories, 16 g total fat
(11 g saturated), 67 mg cholesterol, 109 mg sodium,
45 g carbohydrate, 2 g fiber, 4 g protein
> Cooks Wisdom
Clean, dry, grease-free equipment is essential for egg
whites to achieve their greatest volume and for the cake
to rise properly while baking. Wiping with vinegar will
eliminate any film of grease.
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We know you want more environmentally friendly
choices from produce to pizza, and paper goods to laundry
detergent, thats why we offer you more than 300 Full CircleOrganic & Natural products at your neighborhood store.
As a member of Schnucks family of brands, each of our
Full Circle products is of the highest quality possible.
Youll find more ways to live naturally with Full Circle!
livenaturally
Eat smart, live naturally & save with Full Circle
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saucy &sassyIt is said that Alfredo sauce was named after Italian Alfredo di Lelio. He couldnot seem to find a meal that satisfied his pregnant wifes taste buds so he tookthe classic rich meal fettuccine al burro and tripled the amount of butter. Althoughthe alteration was minor, a popular sauce was born!
Take your taste buds on a trip to China with our traditional Szechwan sauce. In classic Chinesecooking, there are five basic taste sensations that are balanced including sweet, sour, bitter, saltyand umami. If youre interested in increasing the heat, try adding additional pepper flakes orSriracha sauce, a hot chili sauce typically used in Thai cuisine.
A traditional Italian dish, Pasta Puttanesca is named for the spicy flavor of the sauce. Its known asa quick and inexpensive meal with a mlange of flavors. Put your sauce skills to the test with anyof these three sensational recipes.
Lemony Alfredo Pasta
Prep: 5 minutes
Cook:25 minutes Serves: 6
12 ounces fettuccine or linguine pasta1 small lemon
1 tablespoon Schnucks butter or margarine
3 large garlic cloves, minced
1 package (8 ounces) Schnucks3 less fatNeufchtel cheese, cut into pieces
cup Schnucks 1% low fat milk
teaspoon ground black pepper
1 cup freshly grated Parmigiano-Reggianocheese (about 4 ounces)
2 tablespoons chopped Full Circle freshchives (optional)
1.Heat large covered saucepot of salted water to
boiling over high heat; add pasta and cook as label
directs. Remove 1 cup pasta cooking water, then
drain pasta.
2.Meanwhile, from lemon, grate 1 teaspoons
peel. In 2-quart saucepan, melt butter over
medium heat. Add garlic and cook 2 to
3 minutes or until golden, stirring occasionally.
Add Neufchtel cheese, milk, pepper and lemon
peel and cook until smooth, stirring frequently
with whisk.
3.Gradually whisk in Parmigiano-Reggiano; cook
1 minute, whisking constantly until mixture is
smooth. Remove saucepan from heat; stir in
chives, if using.4.Pour sauce over pasta and toss to coat. If sauce
is too thick, stir in some reserved pasta cooking
water to reach desired consistency.
Each serving: about 397 calories, 15 g total fat
(9 g saturated), 44 mg chol esterol, 447 mg sodium,
46 g carbohydrate, 1 g fiber, 17 g protein
Szechwan Peanut Noodles
Prep: 10 minutes
Cook:25 minutes Serves:8
1 package (1 pound) linguineor spaghetti pasta
2 pounds ground pork
4 large garlic cloves, crushed with press
1 cups Progresso reduced-sodiumchicken broth
cup Schnucks smooth peanut butter3 cup dry sherry
3 cup less-sodium soy sauce
cup grated peeled fresh ginger(from 3 ounces ginger)
teaspoon crushed red pepper flakes
1 tablespoon Asian sesame oil
2 bunches green onions, thinly sliced
1 red bell pepper, cut into 2-inchmatchstick-thin pieces
cup Schnucks unsalted dry roastedpeanuts, coarsely chopped
1.Heat 12-inch covered saucepot of salted
water to boiling over high heat; add pasta and
cook as label directs.
2.Meanwhile, in 12-inch skillet, cook pork over
medium-high heat 12 to 15 minutes or until pork
is lightly browned, breaking up meat with side of
spoon. Drain off any fat in skillet.3.Stir in garlic, broth, peanut butter, sherry, soy
sauce, ginger and red pepper flakes; heat to
boiling, stirring frequently. Boil 2 minutes or until
mixture thickens slightly.
4.Drain pasta, then return to same saucepot.
Add sesame oil and toss until well coated. Add
green onions, bell pepper and pork mixture and
toss until well combined. Serve pasta sprinkled
with peanuts.
Each serving: about 629 calories, 33 g total fat
(9 g saturated), 61 mg chol esterol, 651 mg sodium,
51 g carbohydrate, 4 g fiber, 29 g protein
Watch our How To Prepare Pasta video www.schnuckscooks.com
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pasta pairingsWhich pasta for which recipe? Pasta comes in somany shapes the number of possible pairings
can almost seem endless. While theres no one
right way, here are some smart and savory
suggestions for pairing pasta:
long, thin pasta spaghetti, angel hair,
capellini, vermicelli
Round strands coil sumptuously with smooth
sauces especially tomato with herbs that
cling to the strands as its twirled around afork. Elegant thin varieties complement brothy
soups while thicker lengths partner well with
heavier sauces.
long, flat pasta linguine, fettuccine
Ribbon-like strands from wide to narrow were
the first pasta shapes created since they were
easily cut by hand from flat sheets of pasta dough.
This shape is very versatile and is suitable for a
wide range of sauces from seafood, such as clam
sauce, to hearty meat sauces like Bolognese and
carbonara, as well as creamy sauces like Alfredo.
spiral or twist pasta rotini, fusilli, cavatappi
Perfect for both simple and more refined
sauces, these shapes are frequently used in
pasta salads with oil-based dressing or pesto.
Their crevices are ideal for collecting vegetables,
herbs and spices.
fancy-shaped pasta shells, farfalle (bow tie),campanelle
These open-fringed, elegant varieties are ideal
for serving with dairy-based sauces like bchamel,
chunky meat ragus or even tomato-cream sauces
like vodka sauce.
hollow-center pasta elbows, penne, rigatoni,
mostaccioli
These thicker-shaped pastas pair well with
full-flavored sauces. Served hot, their contours are
made to hold hearty meat sauces and sauces withchunky ingredients like peas or capers. Ridges,
known as rigate, and angular-cut ends offer
intriguing texture when served cold in pasta salads.
miniature pasta orzo, stelline, alphabets,
acini di pepe
Delicate, compact shapes just right for scooping
onto a spoon. These tiniest of shapes are used in
soups and broth dishes.
stuffed pasta manicotti, jumbo shells
Filled with cheese, spinach, vegetables or meat,
large hollow pasta shapes partner well with
tomato or cream sauce in baked casseroles.
Pasta Puttanesca
Prep: 10 minutes
Cook:20 minutes Serves: 4
8 ounces spaghetti, medium or largeshells or penne pasta
1 tablespoon Mario 100%extra virginolive oil
1 medium onion, diced
3 garlic cloves, chopped1 can (14.5 ounces) Schnucks
diced tomatoes
1 can (2.25 ounces)Mario slicedkalamata olives, rinsed, drained andcoarsely chopped
2 tablespoons Mario capers, drained
1 teaspoons anchovy paste
1 teaspoon Schnucks crushed oregano
teaspoon cayenne pepper
1 package (e ounce) Full Circlefresh basil
shaved Parmigiano-Reggiano cheesefor garnish (optional)
1.Heat large covered saucepot of salted
water to boiling over high heat; add pasta
and cook as label directs.
2.Meanwhile, in 2-quart saucepan, heat
oil over medium heat. Add onion and cook
3 minutes, stirring occasionally. Add garlic
and cook 2 minutes. Stir in tomatoes with
their juice, olives, capers and anchovy paste;
heat to boiling over high heat.3.Reduce heat to medium-low and cook
5 minutes. Stir in oregano and cayenne
and cook 5 minutes longer. Meanwhile,
remove basil leaves from stems. Thinly slice
basil leaves and stir into sauce. Makes about
2 cups.
4.Drain pasta, then return to same saucepot.
Toss with puttanesca sauce. Garnish with
cheese, if desired.
Each serving: about 326 calories, 9 g total fat
(1 g saturated), 0 mg cholesterol, 487 mg sodium,
51 g carbohydrate, 3 g fiber, 9 g protein
> Cooks Wisdom
Sauce can be prepared and refrigerated up to
3 days in advance.
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light & lovely > low in calories
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express laneThis mild-flavored fish combines with Mediterranean-inspired flavors,taking it from a simple dish to sublime. High in protein and low in caloriesand fat, tilapia has gained popularity for both its nutritional benefits andlow cost. Baking the tilapia on thinly sliced lemons helps to infuse freshflavors and it makes a beautiful presentation on the plate.
Baked Mediterranean Tilapia
Prep: 5 minutes
Bake:30 minutes Serves: 4
2 small lemons, thinly sliced
4 tilapia fillets (about 1 pounds)
teaspoon salt
teaspoon ground black pepper
1 small red onion, cut in half and thinlysliced (about 1 cup)
16 cherry or grape tomatoes(about 1 cup)
cup loosely packed Full Circle freshbasil leaves
1 can (2.25 ounces)Mario slicedkalamata olives, drained
1.Preheat oven to 400F. Arrange lemon
slices in bottom of 13 x 9-inch glass or
ceramic baking dish. Place tilapia over lemon;
sprinkle tilapia with salt and pepper, then
top with onion. Cover dish with aluminum
foil. Bake 15 minutes. Meanwhile, cut each
tomato in half. Thinly slice basil.
2.Remove foil from baking dish. Sprinkle
olives and tomatoes over tilapia. Bake,
uncovered, 15 minutes longer. Tilapia should
reach an internal temperature of 145F and
turn opaque throughout. Sprinkle basil over
tilapia before serving.
Each serving: about 198 calories, 4 g total fat
(1 g saturated), 68 mg cholesterol, 598 mg sodium,
6 g carbohydrate, 1 g fiber, 30 g protein
maintain a healthy weight & remember
to move Carrying extra weight, especially
stomach fat, has a negative effect on blood
pressure and arteries. But start to exercise,
especially aerobic and strength-conditioning,
and cardiac risk factors tend to plummet.
Whether its brisk walking, jogging or strength
training, its all good for the ticker. Aim for 30
minutes of moderate aerobic exercise, five
days a week.
reduce stress & laugh more Blood pressure
and heart rate escalate with high levels of
stress. Research shows that mental stresscan be potentially damaging to your heart.
Creating peaceful interludes in your day
(or engaging in yoga, tai chi or meditation)
provides respite. Laughter has also been found
to have a beneficial effect upon blood vessel
lining so keep that sense of humor alive and
youll do your heart good.
knock out inflammation with high fiber Not
only are whole grains and legumes (like brownrice and lentils) more filling, they tout lots of
soluble fiber. And its fiber thats the good guy
in controlling damaging inflammation of the
arteries. Barley, beans and oats are top choices.
choose high quality proteins & fats Select
lean meats, vegetable-based protein and
low-mercury fish high in omega-3s like salmon,
sardines and trout. Look for fat-free, 1-percent
fat and low-fat dairy products, and dont forget
to stock your cupboard with beneficial oilslike canola, olive, saffl ower and soybean. Read
nutrition labels carefully and keep an eye out
for unfavorable trans fats.
smart tips to keepyour heart healthyIts no secret that ones susceptibility towardheart disease may be inherited yet keeping
your heart in tip-top shape doesnt have
to be complicated or diffi cult with savvy
lifestyle choices.
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diner's delight > dollars saved
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meals for a stealIts time to give your chili recipe a healthy facelift with this version that islow-fat and full of flavor. Our White Bean Chicken Chili is hearty, flavorful
and easy on your checkbook. If you want to save it for a rainy day, freezeit for up to three months.
And put away those take-out menus. You can now make Sweet & SourPork right at home. Its a meal in just over 20 minutes for the wholefamily. Dont forget the fortune cookies!
White Bean Chicken Chili
Prep:20 minutes
Cook:38 minutes Serves: 10
1 pound Schnucks Natural boneless,skinless chicken breasts, cut into-inch pieces
8 slices turkey bacon, each cut crosswiseinto -inch pieces
2 medium green and/or red bell peppers,diced (about 2 cups)
1 medium onion, diced (about 1 cup)
2 tablespoons Schnucks all-purpose flour
1 tablespoons Schnucks chili powder
1 tablespoons Schnucks crushed oregano
2 teaspoons Schnucks garlic powder
1 teaspoons Schnucks ground cumin
teaspoon salt
1 teaspoon ground black pepper
3 cans (15 ounces each) Schnucks greatNorthern beans, rinsed and drained
1 can (28 ounces) Schnucks diced tomatoes
1 cups Progressoreduced-sodiumchicken broth
Schnucks light sour cream and cilantrofor garnish (optional)
1.In large saucepot, cook chicken and bacon
over medium-high heat 4 to 5 minutes or until
chicken begins to brown, stirring frequently. Add
bell peppers and onion and cook 3 to 4 minutes,
stirring frequently. Stir in flour, chili powder,
oregano, garlic powder, cumin, salt and pepper
and cook 1 minute.
2.Stir in beans, tomatoes with their juice and
broth and heat to boiling over high heat. Reduce
heat to medium-low. Cover and cook 20 minutes
to blend flavors, stirring occasionally. Makes about
10 cups.
3.Ladle chili into deep soup bowls. Garnish with
sour cream and cilantro, if desired.
Each serving: about 274 calories, 3 g total fat (1 g saturated),
41 mg cholesterol, 528 mg sodium, 36 g carbohydrate,
8 g fiber, 26 g protein
Sweet & Sour Pork
Prep: 15 minutes
Cook:8 minutes Serves: 4
1 cup long-grain white rice
1 can (20 ounces) Schnucks chunkpineapple in unsweetened juice
cup packed Schnucks light brown sugar
cup Schnucks apple cider vinegar
2 tablespoons cornstarch2 tablespoons Schnucks ketchup
1 pork tenderloin (about 1 pound), cut into-inch chunks
teaspoon salt
1 tablespoon Schnucks vegetable oil
1 green bell pepper, cut into 1-inch pieces(about 1 cup)
1 small red onion, cut into 1-inch pieces(about cup)
1 medium tomato, cut into 1-inch pieces
1.Prepare rice as label directs. Meanwhile, drain
pineapple and reserve juice. In small bowl, with
whisk, stir brown sugar, vinegar, cornstarch,
ketchup and 1 cup reserved pineapple juice.
2.Sprinkle pork with salt. Heat nonstick 12-inch
skillet over medium-high heat. Add oil and pork
and cook 2 to 3 minutes or until browned, stirring
frequently. Add bell pepper and onion and cook
1 to 2 minutes, stirring frequently. Add tomato,
pineapple and vinegar mixture; heat to boiling.
Boil 1 to 2 minutes or until sauce thickens slightly.
Serve pork mixture over rice.
Each serving: about 499 calories, 7 g total fat (2 g saturated),
59 mg cholesterol, 415 mg sodium, 86 g carbohydrate,
3 g fiber, 24 g protein
> Cooks Wisdom
Sliced carrots would make a great addition to this dish.
Add to skillet along with bell pepper and onion.
beer pairing >New Belgium Brewing Fat TireAmber AleWith earthy notes that pair well with thecumin and beans and sweet caramelmalts that balance the spices, this light,effervescent and versatile amber ale standsup to the many flavors in a pot of chili.
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