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schnuckscooksmag.com
> a letter from the editor
Editorial Team Dave Birkenmeier, Michael McGraw,
Terese Nguyen, Karen Trombley,
Barb Weismiller
Spring is on its way and with it comes changes like eating
healthier and spring cleaning – out with the old and in with
the new. Eating a well-balanced diet is a lifestyle change that
can make life more enjoyable for you and your family.
In our spring issue, we’re introducing Schnucks Registered
Dietitian Kara Behlke. She brings an impressive resume along
with healthful, everyday changes to make better choices
when shopping.
Rest assured that our team of Certified Specialists of Wine
and Certified Beer Servers in the Cicerone® Program work
hard to make sure we have all of your favorites, plus new
wines and beers for you to try. They’ll have the perfect
recommendations for all of our tasty recipes from St. Pat’s
Day to Sunday suppers.
Spring also brings bright colors to Schnucks Florist Shops!
Please stop by and let our designers, many of whom are
FTD® certified, create a special arrangement for your Easter
entertaining. Remember, you can always order flowers and
gifts online at schnucksfloral.com.
Then comes the most important holiday of the year –
Mother’s Day! Make her day extra special by treating her to a
lovingly prepared meal. You’ll find more wonderful ways to
say, “You’re the best!” at your neighborhood Schnucks.
As we spring forward, the entire Food Education Team hopes
you and your family enjoy these recipes and articles as much
as we enjoy bringing them to you.
Creative Director Jeffrey Scheiber
Senior Designer Matt DeWilde
Recipe Development Team Rena Caputa-Mouser, Chris Hessler, CEC,
Karen Trombley, Michael Trombley, CEC,
Ashley Van Camp, Priscilla Ward, CFS
Food Styling Kathleen Sheridan
Photographer Doug Schaible
Wine & Beer Pairings Dave Birkenmeier, CSW, Matt Maxfield, CSW,
Certified Cicerone® in the Cicerone® Program
Recipe Testing Rena Caputa-Mouser, Debbie Chiesa,
Nicholas Eaton, Karen Trombley,
Ashley Van Camp, Priscilla Ward, CFS,
Ross Yedinak
Nutritional Analysis Becky Trepasso, RD
Prepress & Print Manager Wes Hartman
Contributing Writers Kara Behlke, RD, LD, Terese Nguyen
Editorial Support Stacey Alexander, Colleen Hazelton,
Kelly Kraemer
Contributing Photographers Studio C, Ann Schulz, Gail Streepy,
& Stylists John Fletcher, Becky McFarland
Dave Birkenmeier
Director of Food, Wine & Culinary Arts Education
© 2015 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 efficacy of information provided. Reproduction in whole or
part is prohibited without permission of the publisher. Published by
ViMax Publishing & Marketing, Inc. • 1-800-940-4944 • vimaxmedia.com
To view our Schnucks Cooks Virtual Magazine, visit us
schnuckscooksmag.com
on the web
@
to contact Schnucks:
2
St. Louis metro area
(314) 994-4400
Outside St. Louis metro area
(800) 264-4400
E-mail to [email protected]
14
> spring
4
bellissimo broccoli
Sriracha Broccoli Slaw.
6
6
11
healthy eating
Coconut Lime Fish Tacos with Mango Slaw, Turkey Meatloaf with
Lemon-Rosemary Glaze, Rustic Rutabaga Smashed Potatoes,
Roasted Asparagus with Sweet Peppers and Fruit Dips.
11 st. patrick’s day
Brown Sugar and Mustard Glazed Corned Beef with Vegetables.
12 passover pride
Coffee-Rubbed Beef Brisket.
14 spring into grilling
Indian-Style Flatbread and Grilled Greek Flatbreads.
16 easter elegance
French Rack of Pork with Mushroom Sauce, Rhubarb Wild Rice Pilaf,
Roasted Green Beans & Cherry Tomatoes and Crème Puffs.
24
28
table of contents
19 frenching bones 101
}
20 sunday supper
Meatball Potpie, Avocado & Citrus Salad with Jalapeño Vinaigrette and
Lemon Surprise Cake.
24 celebrate mom
Polenta Breakfast Casserole, Homemade Cinnamon Rolls and
Sangria in a Snap.
28 kids cookin’
16
Mini Lasagna Cups.
31 meals for a steal
Veggie Pepper Jack Quesadillas and Salmon with Cucumber Sauce.
> Spring 2015
3
in season > broccoli
bellissimo broccoli
For years, we’ve been told that green
vegetables are essential to a healthy,
well-balanced diet, and few are more
beloved than broccoli. A member of
the cabbage family, broccoli packs a
nutritious punch in every bite, including
anti-cancer, antioxidant, cardiovascular
and digestive health benefits. Particularly
high in vitamins A, C and K, and with
20 grams of fiber per one-cup serving,
broccoli is a quick and easy way to boost
the nutritional profile of just about any
dish. With its thick stalk and tufts of
vibrant green florets, both children and
adults alike can appreciate the versatile
taste and texture of broccoli.
Sriracha Broccoli Slaw
Active Time: 20 minutes
Total Time: 20 minutes • Serves: 6
1
2
1
¾
1
2
½
4
lime
tablespoons sesame oil
garlic clove, thinly sliced
(about 1 teaspoon)
teaspoon grated fresh ginger (about
1-inch piece)
bag (9 ounces) broccoli cole slaw
stalks bok choy, thinly sliced
(about 1½ cups)
red bell pepper, thinly sliced
(about ½ cup)
The name broccoli has Latin roots,
and comes from the Italian plural for
“flowering cabbage sprout,” or broccolo.
Broccoli is believed to have originated
in Italy, where it evolved from wild
cabbage and other hearty greens, and
was cultivated by the Ancient Romans
as far back as 600 B.C. There are records
of broccoli plants and farming in the
U.S. as far back as the late 1700s, when
Thomas Jefferson, an avid gardener,
experimented with broccoli seeds
imported from Italy. However, it wasn’t
until a wave of Italian immigrants
arrived in the 1920s that broccoli was
considered a mainstream vegetable in
the U.S. Since then, broccoli has become
a family favorite in American kitchens,
tripling in consumption in the last 30 years
from an average of 1.4 pounds annually
per person to 5.6 pounds. Much of this
growth in popularity comes from the
versatility of broccoli, making it a go-to
selection for a wide variety of cuisines
and dishes – from raw crudité with
vegetable dip to Chinese-influenced
stir-fries.
Deeper green heads that are nearly
purple in color are great as well, but
avoid those with yellowing or flowering
buds. Keep broccoli unwashed in an
airtight plastic bag for up to four days in
the refrigerator.
When selecting the perfect “tree,” look for
a deep, emerald green head with tightly
clustered florets and sturdy green leaves.
No matter how you slice, dice, prepare and
serve it, beautiful, bellissimo broccoli will
always be a healthy and delicious choice.
2
tender-crisp, stirring occasionally. Remove skillet
from heat. Stir in honey, Sriracha, salt, pepper,
cloves and lime juice. Serve sprinkled with
sunflower kernels, if desired.
green onions, thinly sliced
(about 3 tablespoons)
3 tablespoons Schnucks pure honey
2½ teaspoons Sriracha chili sauce
¾ teaspoon salt
¼ teaspoon ground black pepper
1 pinch Schnucks ground cloves
sunflower kernels (optional)
1. From lime, squeeze 1 tablespoon juice.
Heat oil in 12-inch skillet over medium heat.
Add garlic and ginger; cook 1 minute,
stirring frequently.
2. Increase heat to medium-high. Add
cole slaw, bok choy, bell pepper and onions;
cook 4 to 5 minutes or until vegetables are
Once you’re ready to cook broccoli,
just the leaves need to be trimmed, as
the stalks are edible. If there’s a thin,
tough layer, simply use a paring knife
or vegetable peeler to remove. The
key to preparing broccoli is to avoid
overcooking, as the vegetable is at its
best when either raw or just tender-crisp.
Also remember that the florets will cook
more quickly than the stalks. The stalks
can be split lengthwise to the head to
allow for even cooking.
Given its versatility, broccoli can be
cooked in many ways. Steaming or
simmering in a little water helps retain
nutrients and health benefits while
also preserving the vibrant green hue.
Roasting broccoli brings out a slightly
nutty and sweet flavor, while enjoying it
raw is always a good option.
Each serving: about 92 calories, 4 g total fat (1 g saturated),
0 mg cholesterol, 349 mg sodium, 13 g carbohydrate,
2 g fiber, 11 g sugars, 1 g protein
MADE WITH CHOBANI
®
Chobani® Greek Yogurt is more than just breakfast; it’s a secret weapon in the kitchen. With its thick, creamy
texture, Chobani® Greek Yogurt is a delicious and healthy alternative for use in all of your favorite recipes.
PERFECT PANCAKES
10-minute prep time 4 servings 250 calories
INGREDIENTS
PREPARATION
1⁄2 cup Chobani 0% Plain Greek Yogurt
1 1⁄2 cups all-purpose flour
1 1⁄2 teaspoons baking powder
1⁄4 teaspoon baking soda
1⁄2 teaspoon salt
1 large egg, lightly beaten
3⁄4 cup whole milk
Maple syrup and berries, for serving
1 In a large bowl, whisk together flour, baking powder, baking soda and salt. In a small bowl,
whisk together egg, Chobani and milk.
#madewithchobani
Get inspired at chobani.com/recipes
2 Add yogurt mixture to flour mixture and use a wooden spoon to combine lightly. 3 Heat a nonstick skillet over medium heat. Lightly coat with cooking spray and pour about
3⁄4 cup of batter onto pan for each pancake. Cook until edges set and bubbles appear on
surface, about 2 minutes. Flip to brown other side.
4 Transfer to a large plate and repeat with remaining batter. Serve with maple syrup and berries.
Schnucks Dietitian
Kara Behlke, RD, LD
the coconut craze
Coconut products are flooding grocery
store shelves and filling customers’ carts
with an assortment of products. Growing
up, I can remember on special occasions
peeking into the pantry to spot the notorious
blue bag of flaked coconut sitting on the
shelf. Anxiously I would dream about all the
tasty creations mom might make. But no
longer is coconut limited to the baking aisle.
You can find a variety of coconut products
throughout the store to suit your lifestyle,
satisfy your taste and inspire a number of
culinary creations.
Coconut Water – It is the clear liquid found
in young green coconuts. It has long been
a popular drink in the tropics but more
recently has become a health craze in
America. If you are just looking to add a
little variety to your standard beverage
lineup, unsweetened coconut water is
relatively low in calories, an excellent source
of potassium and often has less sugar than
soda. If you are an athlete, be sure to talk to
a health professional to see if it is the right
re-hydration beverage for your needs.
Coconut Milk (canned) – Widely used in
Thai cooking, coconut milk is extracted
from the squeezed, grated, white flesh of
the mature brown coconut. The thick, rich
and creamy texture can be attributed to
the high fat content which adds richness to
dishes such as curries, stews and sticky rice.
Cooks in Asia and the Caribbean have long
used coconut milk and coconut oil the same
way cooks elsewhere might use cream or
butter. A little bit goes a long way, so enjoy
in moderation.
continued on page 8
6
healthy > wealthy & wise
healthy eating
Coconut Lime Fish Tacos with Mango Slaw
Active Time: 15 minutes
Total Time: 25 minutes plus standing • Serves: 6
Mango Slaw
1 lime
3 cups angel hair coleslaw
1 firm ripe mango, peeled, pitted and diced into
½-inch pieces (about 1½ cups)
1 tomato, seeded, chopped (about ¾ cup)
½ red bell pepper, chopped (about ½ cup)
½ cup Schnucks sweetened coconut flakes
1 tablespoon fresh cilantro leaves, chopped
2 teaspoons coconut oil, melted, cooled
Coconut Lime Fish
1 lime
3 tablespoons Schnucks pure honey
1 tablespoon seafood seasoning blend
1¼ pounds tilapia fillets, cut lengthwise in half, then into
3-inch pieces
3 tablespoons coconut oil
6 soft taco flour tortillas, warmed
1. Prepare Mango Slaw: From lime, grate 1 teaspoon peel and
squeeze 1½ tablespoons juice. In medium bowl, toss remaining
slaw ingredients and lime juice and peel until well combined.
2. Prepare Coconut Lime Fish: From lime, squeeze 1½ tablespoons
juice. In medium bowl, stir honey, seafood seasoning and lime
juice until honey is dissolved. Add fish and toss until coated;
cover and let stand 20 minutes, tossing once or twice to coat.
3. In 12-inch skillet, heat coconut oil over medium-high heat.
Arrange fish pieces in oil; cook 6 to 7 minutes or until internal
temperature reaches 145°F and fish turns opaque throughout,
turning once or twice during cooking. Thinner pieces of fish
may cook faster.
4. Evenly divide fish pieces into warmed tortillas; top each taco
with about ¾ cup Mango Slaw.
Each serving: about 320 calories, 13 g total fat (8 g saturated), 45 mg cholesterol,
370 mg sodium, 31 g carbohydrate, 3 g fiber, 14 g sugars, 23 g protein
> Cook’s Wisdom
Slaw can be prepared, covered and refrigerated 4 to 5 hours in advance.
Visit schnucks.com to watch our
How to Cut a Mango video.
> Spring 2015
7
continued from page 6
the coconut craze
Coconut Milk Beverage – With its delicate
tropical flavor, it is growing in popularity
for those looking for a dairy alternative. You
can find it in the grocery aisle in shelf-stable
quarts as well as in our Dairy Department.
Not typically used in cooking, it adds a subtle
tropical taste to smoothies, cereals or straight
up in a glass.
Coconut Flour – Rich in fiber, coconut flour is
made from finely ground, dried and defatted
coconut. When comparing to other flours,
coconut flour contains 10 grams of fiber
per ¼ cup compared to 6 grams of fiber in
¼ cup of a typical whole wheat flour. This
makes it a popular choice for those looking
for a low-carbohydrate, high fiber flour. We
recommend following a recipe designed for
coconut flour when first getting started.
Coconut Oil – Unrefined, virgin coconut oil
has a rich taste and tropical aroma of fresh
coconut as it undergoes less processing
during production and retains more of the
natural taste of coconut. It is often used as a
vegan replacement for butter in baking and
is also used to add a tropical taste to dishes
cooked with medium heat such as roasted
veggies and stews.
Refined coconut oil has a neutral flavor,
longer shelf life and is typically less expensive.
It can be used for medium-high heat cooking
such as sautéing and stir-frying. Remember,
all cooking oils should be consumed in
moderation as they are high in calories and
fat. To find the right cooking oil for you, talk
to a registered dietitian.
The debate over whether many of the new
coconut products are “good” or “bad” for you
is a function of many things including how
extensively you might use the product, your
current diet, genetics and current health
as well as wellness goals. What is most
important is your overall dietary pattern
and eating a nutritious, well-balanced diet
that includes mostly whole foods. Every
plant food has its benefits, but it needs to be
considered within the context of the whole
diet. My mom had it right all along when
she would always say “everything should
be enjoyed in moderation.”
8
healthy > wealthy & wise
Turkey Meatloaf with
Lemon-Rosemary Glaze
Active Time: 20 minutes
Total Time: 1 hour 20 minutes • Serves: 8
Turkey Meatloaf
Schnucks nonstick cooking spray
1 small lemon
1 Schnucks large egg
2 pounds 93% lean ground turkey
1 container (5.3 ounces) Chobani® 0%
plain Greek yogurt
1 package (3 to 4 ounces) fresh shiitake
mushrooms, stems removed, caps thinly
sliced (about 1 cup)
1 small red onion, chopped (about ½ cup)
½ red bell pepper, chopped (about ½ cup)
½ cup Schnucks old fashioned oats
1 tablespoon chopped fresh
rosemary leaves
¾ teaspoon salt
½ teaspoon ground black pepper
Lemon-Rosemary Glaze
1 small lemon
3 tablespoons packed Schnucks light
brown sugar
1 tablespoon chopped fresh
rosemary leaves
1 tablespoon Schnucks Dijon mustard
1. Prepare Turkey Meatloaf: Preheat oven
to 350°F. Lightly spray 5 x 9-inch metal loaf
pan with cooking spray. From lemon, grate
1 teaspoon peel and squeeze 1 tablespoon
juice. In large bowl, lightly beat egg. Add
remaining meatloaf ingredients, lemon juice
and peel; mix gently until well combined.
Evenly spread turkey mixture in prepared pan.
Bake 30 minutes.
2. Meanwhile, prepare Lemon-Rosemary
Glaze: From lemon, grate 1 teaspoon peel and
squeeze 2 teaspoons juice. In small bowl, stir
together brown sugar, rosemary, mustard, and
lemon peel and juice until sugar is dissolved.
Spoon glaze over top of meatloaf. Bake
meatloaf 30 minutes longer or until internal
temperature reaches 165°F. Let stand 5 minutes
before removing from pan and slicing to serve.
Roasted Asparagus with
Sweet Peppers
Each serving: about 204 calories, 8 g total fat
(2 g saturated), 91 mg cholesterol, 343 mg sodium,
12 g carbohydrate, 1 g fiber, 7 g sugars, 21 g protein
2
1
Active Time: 10 minutes
Total Time: 30 minutes • Serves: 8
1
2
¼
Rustic Rutabaga
Smashed Potatoes
Active Time: 15 minutes
Total Time: 40 minutes • Serves: 8
4
1
3
¾
2
½
¼
medium gold potatoes (about 1½
pounds), unpeeled and cut into
¾-inch pieces
small rutabaga (about 3- to 4-inch
diameter), peeled and cut into
½-inch pieces
garlic cloves, chopped
(about 1 tablespoon)
cup low fat buttermilk
green onions, chopped
(about 3 tablespoons)
teaspoon salt
teaspoon ground black pepper
Schnucks nonstick cooking spray
medium orange
bunches asparagus, ends trimmed
(about 2 pounds)
red bell peppers, sliced ½-inch-thick
tablespoon Pompeian® extra virgin
olive oil
teaspoon salt
Preheat oven to 350°F. Spray rimmed baking
pan with cooking spray. From orange, squeeze
3 tablespoons juice. In large bowl, toss asparagus,
bell peppers, oil, salt and orange juice until
vegetables are well coated. Evenly spread
vegetable mixture on prepared pan. Roast 18
to 20 minutes or until vegetables are tendercrisp, stirring once halfway through cooking.
Each serving: about 36 calories, 2 g total fat (0 g saturated),
0 mg cholesterol, 74 mg sodium, 4 g carbohydrate, 2 g fiber,
3 g sugars, 1 g protein
In 4- to 5-quart saucepot, place potatoes,
rutabaga and garlic; add enough water to
cover. Heat to boiling over high heat; reduce
heat to medium-high and simmer 22 to 25
minutes or until vegetables are tender when
pierced with fork. Drain well and return to
saucepot; add remaining ingredients. With
potato masher, mash until slightly chunky and
well mixed, stirring to blend.
Each serving: about 79 calories, 0 g total fat,
0 mg cholesterol, 188 mg sodium, 17 g carbohydrate,
3 g fiber, 4 g sugars, 3 g protein
> Spring 2015
9
healthy > wealthy & wise
cooking with yogurt
Yogurt is more than a nutritious snack or
breakfast food. It can be used in smoothies,
but is also versatile enough to be used as a key
ingredient in both sweet and savory dishes.
Yogurt is also great as a healthy replacement for
sour cream, butter, oil or eggs in baked goods.
Here are some new ways to incorporate yogurt
into your cooking:
> Combine plain regular or Greek yogurt with
finely chopped cucumber, minced garlic,
chopped fresh dill and fresh lemon juice for a
classic Greek tzatziki sauce.
> Prepare a marinade for chicken or fish with
1 cup plain low fat yogurt, 1 tablespoon curry
powder, 2 teaspoons fresh lemon juice and
1 minced garlic clove.
> Substitute plain yogurt for buttermilk when
breading fish, chicken or pork.
> Add a dollop to soups, chilis, roasted
vegetables and eggs.
> Lighten up your macaroni and cheese without
sacrificing its creamy consistency by using
Greek yogurt instead of starting with a rich,
and more traditional béchamel sauce, or
sour cream.
> Try using Greek yogurt in place of mayonnaise
in your favorite coleslaw, or creamy potato, pasta
or tuna salad.
> For a creamy spread for bagels and toast, strain
plain yogurt in a cheesecloth-lined strainer for
two hours in the refrigerator. This thick yogurt
spread is a Lebanese favorite known as labneh.
> Baking with yogurt lets you reduce calories
while retaining moisture in cakes, quick breads,
cookies and brownies. Replace sour cream
with an equal amount of yogurt. If replacing
butter, oil, eggs or milk, you’ll want to consult a
substitution chart to ensure a good result.
> Use Greek yogurt in place of mayonnaise or
sour cream in your favorite dip recipe – even
hot spinach and artichoke dip.
> Homemade frozen yogurt tastes every bit as
decadent as ice cream. Some recipes have as
few as three ingredients: yogurt, sweetener and
fruit. Want an even easier alternative? Simply
freeze your favorite flavored yogurt and enjoy.
10
Fruit Dips
Active Time: 5 minutes
Total Time: 5 minutes plus thawing
Makes: 1 to 1½ cups each
Strawberry Dip
1 container (6 ounces)
strawberry yogurt
½ cup nondairy whipped
topping, thawed
In small bowl, fold yogurt and whipped
topping until well blended. Serve with
sliced apples and/or pears for dipping.
Each tablespoon: about 20 calories, 0 g total fat,
0 mg cholesterol, 5 mg sodium, 3 g carbohydrate,
0 g fiber, 3 g sugars, 0 g protein
Peanut Butter Dip
1 container (6 ounces) vanilla yogurt
½ cup creamy peanut butter
½ cup nondairy whipped
topping, thawed
8 teaspoon Schnucks ground
cinnamon
In small bowl, fold yogurt, peanut butter,
whipped topping and cinnamon until well
blended. Serve with sliced apples and/or
pears for dipping.
Each tablespoon: about 50 calories, 4 g total fat
(1 g saturated), 0 mg cholesterol, 35 mg sodium,
3 g carbohydrate, 0 g fiber, 3 g sugars, 2 g protein
wearing > of the green
st. patrick’s day
Celebrating St. Patrick’s Day calls for Irish-inspired dishes, but it may surprise many that the
“traditional” spread of corned beef, cabbage and potatoes is more of an American classic than
it is Irish. Here in the U.S., Irish immigrants brought their culinary traditions in the late 1700s,
including cured pork, stewed cabbage, potatoes and soda bread. During that time, beef was
more affordable within communities where Irish immigrants settled, and cured beef – or
corned beef – became popular.
For the perfect accompaniment to our slow-cooker corned beef, visit schnuckscooksmag.com
for a Caraway & Golden Raisin Soda Bread recipe.
Brown Sugar and
Mustard Glazed Corned Beef
with Vegetables
Active Time: 15 minutes
Total Time: 7 hours 30 minutes • Serves: 6
1
4
2
4
4
2
1
¾
¼
2
corned beef brisket with seasoning
packet (about 3 to 3½ pounds)
cups apple juice
cups water
medium gold potatoes (about 1½ pounds),
unpeeled and quartered
medium carrots, cut lengthwise in half,
then crosswise into 2½-inch pieces
(about 2 cups)
small yellow onions, cut into wedges
small head green cabbage, cut into
8 wedges (secured with wooden picks,
if needed)
cup packed Schnucks light brown sugar
cup Schnucks Dijon mustard
tablespoons refrigerated prepared
horseradish
1. Line 13 x 9-inch metal baking pan with
aluminum foil. In bowl of 7- to 8-quart slow
cooker, combine seasoning packet, juice, water
and corned beef. Cover and cook on high 6½ to
7 hours or until carving fork pierced into corned
beef shows very little resistance. Carefully
transfer corned beef to prepared pan.
2. About 30 minutes before corned beef is
finished cooking, in 5- to 6-quart saucepot, add
potatoes, carrots and onions; arrange cabbage
on top. Add enough water just to cover
vegetables by 1 inch; cover and cook over
medium-high heat 45 minutes to 1 hour or until
vegetables are tender. Transfer 2 to 3 cups of hot
cooking broth from slow cooker (when beef is
removed) to vegetables for flavor while cooking.
beer pairing >
Sam Adams Irish Red
This Irish red ale is well-rounded with balanced
flavors including pleasant roasted malt
character. With its amber hue, this brew is
light-bodied and easy to drink with a touch of
caramel or hint of toffee in aroma and taste. A
great pairing with traditional Irish corned beef.
3. Meanwhile, preheat oven to 400°F. In small
bowl, stir brown sugar, mustard and horseradish
into a paste; spread over top of corned beef.
Bake 15 to 20 minutes or until glaze is bubbling
and brown.
4. Transfer to cutting board and let stand
5 minutes. Thinly slice corned beef across the
grain and serve with vegetables.
Each serving: about 853 calories, 34 g total fat
(13 g saturated), 203 mg cholesterol, 2684 mg sodium,
80 g carbohydrate, 6 g fiber, 50 g sugars, 43 g protein
> Spring 2015
11
passover pride
Beef brisket is often thought of as a humble cut of beef, and yet it is also a favorite in many
traditional cuisines including Texas barbecue, French pot-au-feu soup and, of course, the roast
brisket that is often served for Passover. The brisket is a less tender cut of meat, so it’s often
cooked “low and slow,” transforming the brisket into an elegant and delicious entrée.
Coffee-Rubbed Beef Brisket
Active Time: 25 minutes
Total Time: 4 hours 30 minutes
Serves: 10 to 12
3
1
tablespoons Schnucks canola oil, divided
fresh flat cut beef brisket (about 5 to
6 pounds), trimmed, cut crosswise in half
1 small onion, minced (about ½ cup)
½ cup apple butter
3 tablespoons dark roast ground coffee
3 garlic cloves, minced
(about 1 tablespoon)
1½ teaspoons ground black pepper
½ teaspoon smoked paprika
1 can (14.5 ounces) less-sodium beef broth
(1¾ cups)
¼ cup Schnucks granulated sugar
3 tablespoons Schnucks Dijon mustard
1½ teaspoons Kitchen Bouquet®
¼ cup potato starch
1. Preheat oven to 425°F. Place roasting rack in
14 x 11-inch or larger roasting pan.
2. In 12-inch or larger deep skillet, heat 1
tablespoon oil over medium-high heat. Add
1 brisket half, fat side down; cook 5 to 7 minutes
or until browned, turning once halfway through
pairings from the vine >
Baron Herzog Cabernet Sauvignon
This beautiful purple-colored wine
has a soft texture, yet is rich and
full-bodied with fresh blackberry,
cherry and floral aromas and an easy
lingering finish.
12
cooking. Transfer brisket to rack in roasting pan.
Wipe skillet with paper towel; repeat with 1
tablespoon oil and remaining brisket half.
3. In medium bowl, combine onion, apple
butter, coffee, garlic, pepper, paprika and
remaining 1 tablespoon oil. Rub outside of
brisket halves with apple butter mixture; place,
fat side up, on roasting rack. Tightly wrap pan
with aluminum foil. Roast brisket 20 minutes;
reduce oven temperature to 300°F. Roast 3½
to 4 hours longer or until brisket is very tender.
(Internal temperature should reach about
180°F.) Wrap brisket halves in aluminum foil;
let stand 30 minutes.
4. Meanwhile, pour pan drippings into 2- to
3-quart saucepan. With whisk, stir in 1½ cups
broth, sugar, mustard and Kitchen Bouquet.
Cook 8 to 10 minutes or until slightly reduced,
stirring occasionally. In small bowl, with whisk,
stir potato starch and remaining broth; whisk
into saucepan and simmer 2 minutes, stirring
constantly. Makes about 2½ cups.
5. Thinly slice brisket across the grain and serve
with sauce.
Each serving: about 619 calories, 40 g total fat
(17 g saturated), 172 mg cholesterol, 299 mg sodium,
15 g carbohydrate, 0 g fiber, 10 g sugars, 35 g protein
BrightBlooms!
When you want to impress, trust Schnucks Florist & Gifts!
You’ll find bouquets, arrangements, balloons and gifts for all of your
spring celebrations. Or, have one of our talented designers, many of whom
are FTD® certified, create an extra special design! Stop by or call your neighborhood
Schnucks Florist Shop. Or, shop all of our collections at schnucksfloral.com
14
take it > outdoors
spring into grilling
While warmer temperatures may be enough to entice you to fire up the grill,
these recipes will surely provide some extra motivation. Grilling is an ideal
way to prepare pizzas and flatbreads, giving them a slightly smoky flavor and
perfectly crisp crust. Once toppings are added to the Indian-Style Flatbread,
keep a close eye on the crust as it cooks to prevent charring – it will only take
a few minutes to finish.
Indian-Style Flatbread
Active Time: 20 minutes
Total Time: 30 minutes • Serves: 4
¼
½
2
1
1
½
4
2
1
Schnucks nonstick cooking spray
head cauliflower, cut into ¾-inch pieces
(about 2 cups)
(15-ounce) can garbanzo beans (chickpeas),
drained and rinsed (about ¾ cup)
tablespoons Pompeian® extra virgin
olive oil
tablespoon garam masala
(see Cook’s Wisdom)
package (11 ounces) refrigerated thin
crust pizza dough
cup Chobani® plain Greek yogurt
ounces Gruyère cheese, shredded (1 cup)
tablespoons coarsely chopped fresh
cilantro leaves
teaspoon Schnucks crushed red
pepper flakes
1. Prepare outdoor grill for direct grilling over
medium-low heat. Place 12 x 18-inch piece
aluminum foil on work surface; lightly spray
with cooking spray.
2. In large bowl, toss cauliflower, beans, oil
and garam masala; evenly spread mixture in a
single layer on prepared foil. Form foil packet
by pulling together sides of foil; seal tightly.
Fold ends and seal. Place packet on hot grill
rack; cook 8 to 10 minutes, turning 2 or 3 times
during cooking.
3. Meanwhile, line cookie sheet with another
12 x 18-inch sheet aluminum foil; lightly spray
with cooking spray. Unroll pizza dough on
prepared pan. Starting at center, press out
dough to 10 x 15-inch rectangle; spray with
cooking spray.
4. Using foil, invert dough onto hot grill rack;
cook, uncovered, 2 to 3 minutes or until bottom
of crust is golden brown, watching carefully to
prevent burning. With large spatula, turn crust
and cook 1 to 2 minutes longer or just until
bottom is slightly crispy. Carefully transfer crust
to same foil-lined cookie sheet.
5. Leaving ½-inch border, evenly spread crust
with yogurt; top yogurt with cauliflower-bean
mixture and sprinkle with cheese. Using foil,
carefully slide flatbread back onto hot grill rack;
cover and cook 2 to 3 minutes or until bottom
of crust is golden brown and cheese melts.
Evenly sprinkle with cilantro and crushed red
pepper; cut into 8 pieces to serve.
Each serving: about 318 calories, 18 g total fat (7 g saturated),
33 mg cholesterol, 341 mg sodium, 23 g carbohydrate,
4 g fiber, 3 g sugars, 15 g protein
> Cook’s Wisdom
If crust is cooking too fast, turn off 1 burner for 2 burner
grill or center and 1 side burner for 3 burner grill, and
move flatbread to unlit part of grill.
Garam masala is a blend of up to 12 different dry-roasted
ground spices commonly used in Indian dishes. It may
include black pepper, cardamom, cinnamon, cloves,
coriander, cumin, dried chiles, fennel, mace and nutmeg.
To prepare your own garam masala: Combine 1 teaspoon
ground cumin, ½ teaspoon each ground black pepper,
ground cardamom and ground coriander, ¼ teaspoon
ground cinnamon, and 8 teaspoon each ground cloves
and ground nutmeg.
Grilled Greek Flatbreads
Active Time: 25 minutes
Total Time: 30 minutes • Serves: 8
1
package (13.2 ounces) refrigerated Italian
bread dough
Schnucks nonstick cooking spray
12 ounces boneless, skinless chicken breasts
(about 2)
½ teaspoon chicken grilling seasoning
2 cups fresh baby spinach, coarsely chopped
2 medium tomatoes, chopped
(about 1½ cups)
½ English cucumber, cut into ½-inch pieces
(about 1½ cups)
1 can (2.25 ounces) Schnucks sliced ripe
olives, drained
½ cup crumbled tomato and basil feta cheese
¼ cup red wine vinaigrette salad dressing
1 teaspoon Schnucks oregano leaves
1. Prepare
outdoor grill
for direct grilling
over medium heat.
Cut bread dough into
4 equal pieces. Place
dough pieces, cut side
down, on work surface;
with fingertips, gently press
flat into 3- to 4-inch diameter
discs, forming 4 flatbreads. Spray
tops with cooking spray; let stand
10 minutes. Press dough again until diameter
reaches 6 to 7 inches; let stand 5 minutes longer
and press again to reach an 8-inch diameter.
2. Meanwhile, sprinkle chicken with grilling
seasoning; cut into 1-inch thick slices. Place
chicken on hot grill rack; cook 5 to 8 minutes
or until internal temperature reaches 165°F,
turning twice during cooking. Transfer chicken
to cutting board. When cool enough to handle,
chop into ½-inch pieces. In medium bowl,
combine remaining ingredients and chicken
pieces; toss until well combined.
3. Lightly spray both sides of dough discs with
cooking spray. Place dough discs on hot grill
rack; cook 3 to 4 minutes or until golden and
edges spring back when pressed, moving
frequently to prevent sticking and turning
once halfway through cooking. Transfer to
cutting board.
4. Leaving ¼-inch border, evenly divide chicken
mixture over flatbreads. Cut each flatbread into
4 wedges to serve.
Each serving: about 230 calories, 8 g total fat (2 g saturated),
30 mg cholesterol, 600 mg sodium, 25 g carbohydrate,
2 g fiber, 4 g sugars, 15 g protein
> Spring 2015
15
wine pairing >
Hahn Pinot Noir
This pinot noir is dark purple in color with
aromas of dried plums, black currants and
cola. On the palate, you will get a taste of
cherry, fresh acidity and a touch of oak in the
well-integrated flavors of vanilla and spice
along with a silky mouth feel.
16
brimming > baskets
easter elegance
With the abundance of ingredients coming into season during the spring months, Easter menus
are often a showcase of fresh and delicious dishes. Our Easter sides include a wild rice pilaf with tart
rhubarb and crisp, roasted green beans, perfectly complementing the rack of pork. And to finish,
Crème Puffs are an elegant way to show off your culinary skills in the kitchen. Our Schnucks Cooks
Cooking School step-by-step video instructions will ensure that your guests will leave both satisfied
and impressed this Easter.
French Rack of Pork
with Mushroom Sauce
Active Time: 20 minutes
Total Time: 1 hour 45 minutes • Serves: 8
1½
1
1
1
1
2
1
2
1
1
1
teaspoons salt
teaspoon ground black pepper
teaspoon Schnucks garlic powder
(7- to 8-bone) frenched pork loin roast
(about 5 to 6 pounds)
package (8 ounces) Schnucks whole
white mushrooms, sliced (about 3½ cups)
tablespoons Schnucks unsalted butter
shallot, finely chopped
(about 1½ tablespoons)
tablespoons Schnucks all-purpose flour
cup dry white wine (such as Chardonnay
or Sauvignon Blanc)
can (14.5 ounces) less-sodium chicken
broth (1¾ cups)
tablespoon chopped fresh thyme leaves
1. Preheat oven to 425°F. In small bowl, combine
salt, pepper and garlic powder. Rub all sides of
pork with salt mixture.
1 minute. Add wine and cook 2 minutes, stirring
occasionally. Stir in broth and thyme; simmer
8 to 10 minutes or until reduced and thickened,
stirring occasionally.
1
4. Slice pork between the rib bones and serve
with sauce.
1. In 2- to 3-quart saucepan, melt butter over
medium heat. Add rhubarb, celery and onion;
cook 5 to 6 minutes or until onion is tender,
stirring occasionally. Stir in broth, rice, seasoning
packet and honey; heat to boiling. Reduce heat
to low; cover and cook 18 to 20 minutes for
original rice mix (5 minutes for quick cooking
rice mix) or until all liquid has absorbed.
Each serving: about 646 calories, 34 g total fat
(13 g saturated), 197 mg cholesterol, 773 mg sodium,
4 g carbohydrate, 1 g fiber, 1 g sugars, 69 g protein
Rhubarb Wild Rice Pilaf
Active Time: 15 minutes
Total Time: 35 minutes • Serves: 8
2
2
1
½
1
tablespoons Schnucks unsalted butter
rhubarb ribs, chopped (about 2 cups)
celery rib, finely chopped (about ½ cup)
small onion, finely chopped
(about ½ cup)
can (14.5 ounces) less-sodium chicken
broth (1¾ cups)
2
½
package (6 or 6.2 ounces) long grain &
wild rice mix
tablespoons Schnucks pure honey
cup sliced almonds (2 ounces)
2. Meanwhile, in 8-inch skillet, toast almonds
over medium heat 3 to 4 minutes or until lightly
browned and fragrant, stirring occasionally. Fold
almonds into rice mixture before serving. Makes
about 4 cups.
Each serving: about 161 calories, 6 g total fat (2 g saturated),
23 mg cholesterol, 368 mg sodium, 23 g carbohydrate,
2 g fiber, 6 g sugars, 5 g protein
2. Place roasting rack in 14 x 11-inch roasting
pan. Place pork roast, fat or meaty side up,
on rack; roast 20 minutes. Reduce oven
temperature to 325°F; roast 1 hour to 1 hour 10
minutes longer or until internal temperature
reaches 140°F in center of pork. Transfer pork to
cutting board; loosely cover with aluminum foil.
(Internal temperature will rise about 5° to 10°F
upon standing.)
3. Place roasting pan with drippings across
2 burners over medium heat. Add mushrooms,
butter and shallot; cook 4 to 5 minutes or until
mushrooms are tender, stirring occasionally.
Sprinkle with flour, stir until combined; cook
Visit schnucks.com to watch our
How to French a Rack of Pork video.
Spring 2015
17
brimming > baskets
Roasted Green Beans
& Cherry Tomatoes
Active Time: 10 minutes
Total Time: 30 minutes • Serves: 8
2
2
4
1
1
3
Schnucks nonstick cooking spray
pounds fresh green beans, ends trimmed
packages (10.5 ounces each)
cherry tomatoes
tablespoons Schnucks canola oil, divided
teaspoon salt, divided
teaspoon ground black pepper, divided
tablespoons chopped fresh basil leaves
1. Preheat oven to 400°F. On large rimmed
baking pan, evenly spread green beans; on
second large rimmed baking pan, evenly spread
tomatoes. Drizzle each with 2 tablespoons oil,
½ teaspoon salt and ½ teaspoon pepper; toss
to coat on all sides.
2. Roast 20 to 22 minutes or until green beans
are tender-crisp and tomatoes begin to char
slightly, stirring once halfway through cooking.
Transfer beans and tomatoes to large bowl; add
basil and toss to combine.
Each serving: about 102 calories, 7 g total fat (1 g saturated),
0 mg cholesterol, 294 mg sodium, 10 g carbohydrate,
5 g fiber, 5 g sugars, 2 g protein
Crème Puffs
Active Time: 45 minutes
Total Time: 1 hour 25 minutes plus chilling
Makes: 13 crème puffs
Pastry Cream
4 cups Schnucks vitamin D whole milk
1 cup Schnucks granulated sugar, divided
6 Schnucks large eggs, divided
½ cup cornstarch
4 tablespoons Schnucks unsalted butter,
cut into small pieces
1 tablespoon Schnucks pure vanilla extract
Pâte à Choux
1¼ cups water
½ cup Schnucks unsalted butter (1 stick)
13 cups Schnucks all-purpose flour
½ teaspoon salt
Visit schnucks.com to watch our
How to Make Crème Puffs video.
18
5
2
Schnucks large eggs
packages (6 ounces each) Driscoll’s
red raspberries
Schnucks powdered sugar for dusting
1. Prepare Pastry Cream: In 3- to 4-quart
saucepan, with heat-safe spatula, stir together
milk and ¾ cup sugar; heat to simmering over
medium heat, stirring occasionally.
2. Meanwhile, into 2 small bowls, separate the
yolks and whites of 4 eggs, reserving the whites
for another use. In medium bowl, with whisk,
stir remaining ¼ cup sugar and cornstarch; beat
in remaining 2 whole eggs and 4 yolks. While
continuously stirring egg mixture, gradually
beat in about half of the hot milk mixture to
temper eggs. Pour tempered egg mixture back
into saucepan.
3. Continue to cook over medium heat until
mixture is very thick and bubbling, but not
boiling, stirring constantly with heat-safe
spatula. Remove from heat; pour pastry cream
through fine-mesh strainer into separate
heat-safe medium bowl. Add butter and
vanilla, stirring constantly until butter is melted
and well combined. Cover with plastic wrap,
allowing it to touch the surface of pastry cream
and refrigerate until completely cooled, about
1 hour. Makes about 4 cups.
4. Prepare Pâte à Choux: Preheat oven to
400°F. Line 2 large rimmed baking pans with
parchment paper.
5. In heavy-bottomed 3- to 4-quart saucepan,
heat water and butter to simmering over
medium-high heat; remove from heat. With
wooden spoon, stir in flour and salt until
combined. Return saucepan to heat; reduce
heat to medium. Cook dough 3 to 4 minutes
or until it starts to form a thin crust on bottom
of saucepan, stirring constantly; remove from
heat. To cool dough, transfer to large bowl; with
mixer on low speed, beat 4 to 5 minutes or
until dough is 138°F or less. When dough is cool
enough, add eggs, 1 at a time, scraping bowl
after each addition.
6. Place ¼ cup mounds of pâte à choux dough,
about 2 inches apart, onto prepared pans.
Bake 25 to 30 minutes or until pâte à choux
has puffed, turns golden in color and has a
hollow center when tapped on bottom. Cool
completely on wire rack.
7. To assemble Crème Puffs: With serrated knife,
slice 1 puff in half; fill bottom half with about 4
to 5 tablespoons pastry cream and top with 4 to
6 raspberries. Place other half of puff on top and
dust with powdered sugar. Repeat process with
remaining puffs.
Each Crème Puff: about 340 calories, 17 g total fat
(9 g saturated), 220 mg cholesterol, 180 mg sodium,
38 g carbohydrate, 2 g fiber, 22 g sugars, 9 g protein
> Cooks Wisdom
For a chocolaty twist, replace the powdered sugar
dusting with ganache. In 2- to 3-quart saucepan, heat
½ cup cream until simmering over medium heat; remove
from heat. Meanwhile, in microwave-safe small bowl,
melt ½ cup semi-sweet chocolate chips in microwave
oven on high 30 seconds, stir. If needed, continue to heat
in 15 second intervals, stirring after each interval until
melted. Stir melted chocolate into cream until smooth.
Drizzle ganache over the top of filled crème puffs.
1
frenching
bones 101
Michael Keene
Schnucks Cooks Manager
(Columbia, MO) and
Chef Instructor
h
c
n
e
r
f
o
how t
2
a rack of pork
3
4
To “french” a rack of ribs, whether lamb, pork or beef, means to cut
the meat and fat away from the end of each bone. This technique
takes a little time, but is well worth the effort for a classically
elegant presentation.
1
The Knife A sharp boning knife, or other thin-bladed knife, is essential for
cutting meat and fat away from the rack of ribs. The narrow blade makes
it easy to work the knife between and around bones.
2
Make the Cut Using firm pressure and starting about 1½ to 2 inches
above the bone-end of the rack, make a cut across the bones, cutting all
the way through to the bones.
3
Indicator Marks Holding the knife tip along the cut, poke the knife
between each rib to create indicator marks on the opposite side of the
bone rack.
4
Remove Meat Cut out the meat and fat between the bones up to
the indicator marks created. Firmly pull away the meat and fat with
your fingers.
5
Clean & Scrape After removing the meat between the bones, use the edge
of the knife blade to scrape away the meat and fat attached to each bone.
5
Visit schnucks.com to watch our how-to videos!
Spring 2015
19
20
family > affair
sunday supper
In the U.S., the terms dinner and supper are often used interchangeably to describe the primary
meal of the day no matter what time it is served. In some European cultures, the main meal is
consumed early in the day and supper implies a light evening meal. Regardless of when this
delicious three-course meal is served, your family will be glad to hear the words, “supper’s ready!”
Meatball Potpie
Active Time: 30 minutes
Total Time: 1 hour 5 minutes plus thawing
Serves: 6
½
2
3
1
2
1
3
2
¼
½
1
2
(17.3-ounce) package frozen puff pastry
sheets (1 sheet)
tablespoons Schnucks canola oil
medium carrots, cut into ½-inch pieces
(about 1½ cups)
large onion, chopped (about 1½ cups)
celery ribs, chopped (about 1 cup)
package (8 ounces) whole baby bella
(cremini) mushrooms, quartered
cup Schnucks all-purpose flour
cans (14.5 ounces each) less-sodium beef
broth (3½ cups)
cup Schnucks sour cream
(28-ounce) bag Schnucks frozen beef
meatballs (about 28 meatballs)
Schnucks large egg yolk
tablespoons water
1. Preheat oven to 400°F. Thaw puff pastry as
label directs.
2. Meanwhile, in 12-inch skillet, heat oil over
medium heat. Add carrots, onion and celery;
cook 5 to 6 minutes or until onion is tender,
stirring occasionally. Add mushrooms; cook 4
to 5 minutes or until carrots are tender, stirring
occasionally. Sprinkle flour over vegetables
and stir until blended; cook 2 to 3 minutes or
until mixture thickens. Slowly stir in broth; cook
over medium-high heat 5 to 6 minutes or until
heated through and thickened; stir in sour
cream. Toss meatballs with vegetable-gravy
mixture; cook 2 to 3 minutes longer or until
meatballs are heated through.
3. Place 10-inch deep-dish pie plate on large
rimmed baking pan. Carefully transfer meatball
mixture to pie plate. Drape puff pastry over top
of pie; crimp edges of pastry over rim to seal.
With sharp knife, cut three 2-inch vents in top
of pastry.
4. In small bowl, with whisk, stir yolk and
water. Evenly brush egg mixture over pastry.
Bake 20 to 23 minutes or until top is golden
brown and gravy is bubbling. Let stand
15 minutes before serving.
Each serving: about 488 calories, 31 g total fat
(9 g saturated), 54 mg cholesterol, 629 mg sodium,
36 g carbohydrate, 4 g fiber, 5 g sugars, 16 g protein
Avocado & Citrus Salad with
Jalapeño Vinaigrette
Active Time: 25 minutes
Total Time: 30 minutes • Serves: 8
4
2
1
1
¼
¼
3
2
1
½
½
large oranges
tablespoons white wine vinegar
small shallot, finely chopped
(about 1 tablespoon)
tablespoon jarred diced jalapeño
peppers, drained and finely chopped
teaspoon salt
teaspoon freshly ground black pepper
tablespoons Pompeian® extra virgin
olive oil
ripe avocados, peeled, pitted and cut
into ½-inch thick wedges
package (5 ounces) fresh herbs and
greens lettuce blend
cup loosely packed fresh mint leaves,
coarsely chopped
cup crumbled feta cheese
(about 3 ounces)
1. From 1 orange, squeeze ½ cup juice. From
remaining 3 oranges, cut ¼-inch skin off each
end; set oranges on cutting board, cut side
down. Slice peel and white pith away from
flesh of each orange, removing as little flesh as
possible. Either remove segments from each
orange or slice crosswise into ½-inch discs. Place
segments or slices in small bowl.
2. Meanwhile, in 1- to 2-quart saucepan,
heat orange juice over medium heat 5 to 6
minutes or until syrupy and reduced to about 2
tablespoons, stirring frequently. Let cool.
3. In medium bowl, with whisk, stir vinegar,
shallot, jalapeño, salt, pepper and reduced
orange juice. Slowly whisk in oil until well
blended.
4. In large bowl, gently toss avocados, lettuce
blend, mint, orange segments or slices and
vinaigrette; top with cheese.
Each serving: about 180 calories, 13 g total fat (3 g saturated),
10 mg cholesterol, 190 mg sodium, 14 g carbohydrate,
6 g fiber, 7 g sugars, 4 g protein
> Cook’s Wisdom
For a timesaver, vinaigrette can be prepared, covered
and refrigerated in advance.
> Spring 2015
21
family > affair
Lemon Surprise Cake
Active Time: 15 minutes
Total Time: 50 minutes plus cooling and
chilling • Serves: 16
2
1
1
1
1
3
3
1
22
Schnucks nonstick cooking spray
small lemons
package (15.25 ounces) butter recipe
yellow cake mix
package (3.4 ounces) lemon instant
pudding and pie filling
cup Schnucks vitamin D whole milk
cup water
Schnucks large eggs
cup Schnucks unsalted butter, softened
jar (10 ounces) lemon curd
1
container (8 ounces) Schnucks whipped
topping, thawed
1. Preheat oven to 350°F. Lightly spray
13 x 9-inch metal baking pan with cooking
spray. From lemons, grate 2 teaspoons peel and
squeeze ¼ cup juice.
2. In medium bowl, with mixer on low speed,
beat cake mix, pudding mix, milk, water, eggs,
butter and lemon peel until moistened. Increase
speed to medium; beat 2 minutes longer,
scraping bowl occasionally with rubber spatula.
3. Pour batter into prepared pan. Bake 35 to 40
minutes or until wooden pick inserted in center
of cake comes out clean; cool cake completely
in pan on wire rack.
4. Meanwhile, in microwave-safe medium
bowl, stir lemon curd and lemon juice. Heat
in microwave oven on high 1 minute or until
melted; stir until smooth. With end of wooden
spoon, poke 24 holes in cake. With rubber
spatula, spread lemon curd mixture evenly over
cake. Refrigerate 20 minutes. Spread whipped
topping over cake.
Each serving: about 267 calories, 9 g total fat (6 g saturated),
60 mg cholesterol, 313 mg sodium, 43 g carbohydrate,
0 g fiber, 26 g sugars, 3 g protein
Schnucks
Sch
chn
hnu
nuc
uck
cks
ks Do
Don
Donuts
onu
nut
nu
nuts
utsts
At home or on the go, everyone loves Schnucks donuts!
They’re bigger, fresher and better because we make them
fresh in-store every morning. Choose from more than 25 varieties
including Long Johns, cake, iced, jelly, custard and glazed donuts.
Don’t forget to check out our Donut of the Month!
Spring 2015
23
celebrate mom
If you’re celebrating Mother’s Day at home this year,
why not cook up a brunch filled with satisfying,
comfort food favorites? Polenta, which is an Italian
porridge made with cornmeal, is the base of our
hearty breakfast casserole that also features bacon
and eggs. For Mom’s sweet tooth, nothing will hit
the spot quite like our made-from-scratch cinnamon
rolls – complete with warm and sweet icing. And
for the finishing touch, toast Mom with a refreshing
white sangria. Our recipe calls for apples, oranges and
strawberries, but try substituting the fruit with Mom’s
favorites for a truly thoughtful beverage.
24
fit > for a queen
Polenta Breakfast Casserole
1
Active Time: 40 minutes
Total Time: 1 hour 15 minutes • Serves: 8
5
8
Schnucks nonstick cooking spray
slices Schnucks hardwood smoked bacon
(about ½ pound), cut into ½-inch pieces
2 cans (14.5 ounces each) less-sodium
chicken broth (3½ cups)
1 cup Schnucks vitamin D whole milk
2 tablespoons Schnucks unsalted butter
1 tablespoon chopped fresh thyme leaves
½ teaspoon salt
½ teaspoon ground black pepper
1¾ cups yellow cornmeal
1 package (8 ounces) Schnucks shredded
reduced-fat sharp Cheddar cheese (2 cups)
1. Preheat oven to 325°F. Spray 13 x 9-inch glass
or ceramic baking dish with cooking spray. In
4- to 5-quart saucepan, cook bacon over
medium heat 5 to 6 minutes or until bacon is
crisp, stirring frequently; discard bacon drippings.
8
jar (12 ounces) roasted red peppers,
drained and chopped (about 1 cup)
green onions, thinly sliced (about ½ cup)
Schnucks large eggs
2. To same saucepan with bacon, add broth,
milk, butter, thyme, salt and black pepper; heat
to boiling over medium-high heat. With whisk,
gradually stir in cornmeal until incorporated;
reduce heat to medium-low and cook 4 to
5 minutes or until thick, stirring frequently.
Remove from heat; stir in cheese, roasted red
peppers and onions.
3. Evenly spread polenta mixture in prepared
dish. With back of large spoon, make 8 evenly
spaced wells in polenta mixture. Bake 15
minutes. Remove dish from oven and press
polenta again with back of spoon to make wells
large enough to hold eggs.
4. Carefully crack eggs, 1 at a time, into small
cup. Slowly slide 1 egg into each well; cover
with aluminum foil. Bake 15 to 18 minutes
longer or to desired doneness; let stand 5
minutes. Cut into 8 squares to serve.
Each serving: about 381 calories, 21 g total fat
(11g saturated), 233 mg cholesterol, 892 mg sodium,
25 g carbohydrate, 3 g fiber, 4 g sugars, 21 g protein
all about eggs
Ever wonder which came first, the
chicken or the egg? Regardless of the
point of origin, records show that in
India, wild birds were domesticated
as early as 3200 B.C. By 1400 B.C.,
chickens were being raised in Egypt and
China. Domesticated hens made their
appearance in Europe by 600 B.C. Though
there are about 200 breeds of chickens,
the most popular laying hen in the U.S.
is the single-comb white leghorn. Early
ancestors of these hens may have arrived
here in 1492, after crossing the open
seas with Christopher Columbus! Today,
hens in the U.S. produce some 75 billion
eggs a year, which accounts for about
10 percent of the world’s supply.
Eggsperts (sorry!) tout the high nutrient
density of this most versatile – and
economical – gift from chickens. One large
egg contains approximately 70 calories
and offers 13 essential nutrients, including
protein, lutein, zeaxanthin, choline,
vitamin B12 and riboflavin.
The high quality protein found in eggs
is similar to that found in milk, and is
equal to one ounce of meat or fish. Lutein
and zeaxanthin, both carotenoids, help
reduce the risks of macular degeneration
and cataracts. Choline improves brain
development and memory. Vitamin
B12 aids metabolism, and riboflavin
contributes to red blood cell production.
A dose of good health in a shell, an egg
contains 5 grams of fat (1.6 grams of
saturated fat), iron and a host of other
minerals and vitamins. Stored in the yolk
are vitamins A, D and E, all of which help
keep the body healthy. In the past, there
was concern about the high cholesterol
content of an egg (213 mg), but in 2000
the American Heart Association spoke
out in favor of eggs, urging us to enjoy
the nutritional bounty they offer.
Baked, boiled, coddled, fried, poached,
scrambled or shirred, the mighty egg
delivers satisfying flavor-packed protein
and plenty of nutrition, no matter how
you cook it. With a little applied heat,
eggs transform into frittatas, omelets or
quiches. Add some additional ingredients
and you can craft cookies, cakes and
custards. You may devil an egg – or whip
up a heavenly meringue. Basically, eggs
stand ready to serve (or, more accurately,
be served) any time of day.
Visit schnucks.com to watch our
How to Poach an Egg video.
Spring 2015
25
Homemade Cinnamon Rolls
Active Time: 25 minutes
Total Time: 1 hour plus standing
Makes: 12 rolls
Dough
Schnucks nonstick cooking spray
1 cup Schnucks vitamin D whole milk
2 envelopes (¼ ounce each or 2¼
teaspoons each) active dry yeast
½ cup plus 1 teaspoon Schnucks granulated
sugar, divided
8 tablespoons Schnucks unsalted butter
(1 stick), divided
2 Schnucks large eggs, room temperature
1 teaspoon salt
4¼ cups Schnucks all-purpose flour plus
additional for dusting
Filling
1½ cups packed Schnucks light brown sugar
3 tablespoons Schnucks ground cinnamon
Icing
2 cups Schnucks powdered sugar
2 tablespoons water
½ teaspoon Schnucks pure vanilla extract
1. Prepare Dough: Spray 13 x 9-inch baking pan
with cooking spray. In microwave-safe small
bowl, heat milk in microwave oven on high 1
minute or until hot. Pour milk into large warm
bowl; stir until milk is very warm but not hot or
about 110°F.
2. Sprinkle yeast and 1 teaspoon sugar over
warm milk; stir until well combined. Let stand
5 minutes.
3. Meanwhile, in microwave-safe small bowl,
heat 4 tablespoons butter in microwave oven
on high 30 to 45 seconds or until melted. In
small bowl, with whisk, lightly beat eggs. With
wooden spoon, stir salt, remaining ½ cup sugar,
melted butter and eggs into yeast mixture until
combined. Add flour and stir until dough pulls
away from sides of bowl and dough ball begins
to form.
4. On lightly floured work surface, knead dough
4 to 6 minutes or until smooth and slightly
tacky; return dough to bowl. Lightly spray
dough with cooking spray; cover bowl with
plastic wrap. Let stand in warm place 1 to 2
hours or until dough has doubled in size.
5. Meanwhile, prepare Filling: In medium bowl,
combine brown sugar and cinnamon.
6. Lightly flour work surface and rolling pin.
Gently punch down dough and transfer to work
surface, kneading once or twice; roll dough
into 12 x 18-inch rectangle. Melt remaining
4 tablespoons butter and brush over top of
dough; evenly sprinkle brown sugar mixture
over dough. Starting with long side, tightly roll
up dough around filling, brushing off excess
flour as you roll. Pinch seam tightly to seal.
Sangria in a Snap
7. With serrated knife, cut dough crosswise into
twelve 1½-inch-thick rolls. Place rolls, cut side
down, into prepared pan. Loosely cover with
plastic wrap; let stand 30 minutes to rise.
½
8. Preheat oven to 350°F. Bake rolls 18 to 20
minutes or until golden brown.
9. Meanwhile, prepare Icing: In medium bowl,
with whisk, stir powdered sugar, water and
vanilla until smooth. Drizzle icing over rolls.
Each roll: about 487 calories, 9 g total fat (6 g saturated),
53 mg cholesterol, 225 mg sodium, 95 g carbohydrate,
3 g fiber, 56 g sugars, 7 g protein
> Cooks Wisdom
Note that there are several different types of yeast.
Make sure to use active dry yeast for this recipe.
Visit schnucks.com to watch our
How to Make Yeast Dough video.
26
Active Time: 10 minutes
Total Time: 10 minutes plus chilling
Makes: about 10 cups
1
1
½
1
1
1
medium Fuji or gala apple, cut in half,
cored and thinly sliced
medium orange, cut in half and
thinly sliced
(16-ounce) package Driscoll’s strawberries
(about 12 berries), hulled and thinly sliced
(.25-ounce) package fresh mint
(about 10 leaves), thinly sliced
bottle (750 mL) Pinot Grigio wine, chilled
can (5.5 ounces) apricot nectar
bottle (1 liter) ginger ale
In large pitcher or container, combine fruit,
mint, wine and nectar; refrigerate at least
30 minutes. Stir fruit mixture and add ginger
ale just before serving.
Each 1 cup: about 120 calories, 0 g total fat, 0 mg cholesterol,
15 mg sodium, 18 g carbohydrate, 1 g fiber, 15 g sugars,
0 g protein
> Cooks Wisdom
For a non-alcoholic version, replace Pinot Grigio
with 1 bottle (750 mL) sparkling non-alcoholic white
grape juice.
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Extra Virgin Olive Oil
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kids cookin’
Getting your kids involved in the kitchen can
have more benefits than you realize. Sharing meal
preparation responsibilities provides opportunities
to develop math skills with measurements and
fractions, encourages curiosity and learning about
nutrition and ingredients, and provides the chance
for quality family time. Fun, kid-sized recipes, like
these Mini Lasagna Cups, are family approved and
versatile enough to cater to younger tastes. Give this
recipe a south-of-the-border kick by adding taco
seasoning to the mushroom mixture, replacing the
tomato sauce with a taco or enchilada sauce and
swapping the mozzarella for a Cheddar Jack cheese.
The possibilities are endless, so get those kids
cooking and let the fun begin!
28
Mini Lasagna Cups
Active Time: 30 minutes
Total Time: 55 minutes plus thawing
Makes: 12 cups
1
1
1
1
¾
½
¼
1
1
Schnucks nonstick cooking spray
tablespoon Schnucks unsalted butter
package (8 ounces) Schnucks whole
white mushrooms, sliced (about 3½ cups)
container (15 ounces) frozen tomato
meat sauce, thawed or 1 can (15 ounces)
Schnucks prepared pizza sauce
cup Schnucks finely shredded mozzarella
cheese plus additional for topping
cup shredded Parmesan cheese
(15-ounce) container whole milk
ricotta cheese
teaspoon ground black pepper
package (12 ounces) square wonton
wrappers (about 48 wrappers)
cup packed sliced pepperoni, chopped
into smaller pieces
Fresh baby spinach leaves or basil leaves,
thinly sliced (optional)
1. Preheat oven to 375°F. Lightly spray standardsize muffin pan with cooking spray. In 10-inch
skillet, melt butter over medium heat; add
mushrooms and cook 8 to 10 minutes or until
tender, stirring occasionally. In 1- to 2-quart
saucepan, heat meat sauce over medium heat
until internal temperature reaches at least 160°F,
stirring frequently; let cool slightly.
2. Meanwhile, in medium bowl, combine 1 cup
mozzarella, Parmesan, ricotta and pepper until
well combined. Press 1 wonton wrapper into
each muffin cup, pressing to bottom and sides.
Divide about half the meat sauce between
cups. Top some with half the pepperoni and
others with half the mushroom mixture; add a
spinach leaf or basil, if using.
3. Over sauce, place another wonton wrapper,
turning wrapper about 90 degrees so that
corners of the first wrapper and the second
wrapper are not together. Divide about half
the cheese mixture between cups. Cover with
another wrapper, turning not to overlap; add
sauce and top with remaining mushroom
mixture or pepperoni. Cover with last wrapper
and remaining cheese mixture. Top with
remaining sauce and/or shredded cheese.
4. Bake 18 to 20 minutes or until tops are
golden, edges are crunchy and cheese melts.
Let stand 10 minutes before removing from pan
and serving. Sprinkle with basil or torn spinach
leaves, if using.
Each cup: about 210 calories, 10 g total fat (5 g saturated),
25 mg cholesterol, 560 mg sodium, 18 g carbohydrate,
1 g fiber, 2 g sugars, 13 g protein
> Spring 2015
29
double > savings
meals for a steal
What’s better than delicious recipes that don’t break the bank? Budget-friendly meals that are
also quick and versatile! First up is a veggie quesadilla, which translates to “cheesy little thing” in
Spanish. While the recipe calls for black beans, corn and spinach almost any other combination
of vegetables and cheese can be used. The cool cucumber sauce served in the second recipe
pairs very well with salmon, but it’s just as delicious when served with other fish varieties or even
chicken. And with both recipes requiring no more than 30 minutes from start to finish, these meals
are a steal – both with cost and time.
Veggie Pepper Jack Quesadillas
Salmon with Cucumber Sauce
Active Time: 25 minutes
Total Time: 30 minutes • Serves: 6
Active Time: 15 minutes
Total Time: 25 minutes • Serves: 4
1
½
1
1
2
6
1
3
½
3
can (15 ounces) reduced-sodium black
beans, drained and rinsed
ear of corn, silk and husk removed,
kernels cut from cob (about 1 cup)
tablespoon coarsely chopped fresh
cilantro leaves
teaspoons Schnucks chili powder
large burrito size flour tortillas
can (16 ounces) refried beans with
green chilies
cups fresh baby spinach leaves
(about 3 ounces)
(16-ounce) package Schnucks pepper
Jack cheese, shredded (about 2 cups)
tablespoons Schnucks canola oil, divided
1. In medium bowl, stir together black beans,
corn, cilantro and chili powder.
English cucumber, peeled, if desired,
seeded and finely chopped (about 1 cup)
½ cup light mayonnaise
½ cup Schnucks sour cream
1½ teaspoons fresh lemon juice
1 garlic clove, crushed with press
¼ teaspoon dried dill weed
¼ teaspoon salt, divided
¼ teaspoon coarsely ground black
pepper, divided
1½ pounds fresh salmon fillet, cut crosswise
into 4 equal pieces
2. In small bowl, combine cucumber, mayonnaise,
sour cream, lemon juice, garlic, dill weed, and
8 teaspoon each salt and pepper. Place salmon,
skin side down, on prepared pan. Sprinkle
salmon with remaining 8 teaspoon each
salt and pepper. Broil 8 to 10 minutes or until
internal temperature reaches 145°F and salmon
is almost opaque throughout.
3. Slip spatula between salmon flesh and
salmon skin to lift salmon away from skin. Serve
salmon topped with cucumber sauce.
Each serving: about 440 calories, 27 g total fat (7 g saturated),
135 mg cholesterol, 480 mg sodium, 4 g carbohydrate,
0 g fiber, 1 g sugars, 40 g protein
1. Place oven rack 4 to 6 inches from source of
broiler heat; preheat broiler. Line rimmed baking
pan with aluminum foil.
2. Place 2 tortillas on work surface. Leaving
¼-inch border, spread 3 cup refried beans on
each tortilla. Over half of each tortilla, place ½
cup spinach, 3 cup cheese and about 3 cup
corn mixture. Fold tortilla to cover corn mixture;
press lightly.
3. In nonstick 12-inch skillet, heat 1 tablespoon
oil over medium heat. Add 2 quesadillas and
cook 4 to 6 minutes or until golden brown on
the outside and cheese melts, turning once
halfway through cooking.
4. Meanwhile, repeat step 2 with remaining
tortillas, refried beans, spinach, cheese and
corn mixture to prepare 4 more quesadillas.
Cook in 2 more batches as directed in step 3
with remaining oil, carefully wiping skillet clean
with paper towels between batches. Cut each
quesadilla into wedges to serve.
Each serving: about 460 calories, 24 g total fat
(8 g saturated), 40 mg cholesterol, 1020 mg sodium,
46 g carbohydrate, 7 g fiber, 4 g sugars, 18 g protein
Spring 2015
31