1 - Simply Schnucks

Transcription

1 - Simply Schnucks

www.schnuckscooks.com
TM
> a letter from the chairman
Editorial Team Kathy Gottsacker, Michael McGraw,
Kelli Monahan, Joyce Reese,
Rosanne Toroian, Karen Trombley
Creative Director Jeffrey Scheiber
Senior Designer Amy Bem
Thank you for picking up Schnucks Cooks magazine, designed
especially for you and your family! Just by opening this magazine,
you’ve made a great start to a new year that is exciting and
adventurous, at least when it comes to great food!
Our Food Education Team has designed this issue of Schnucks
Cooks magazine around events in your life. We’ve tried to make
the calendar come alive with ideas and inspirations on making
the most of those special family moments. You will find
helpful tips on cooking with salmon in the new cooking school
fundamentals article on page 21, and valuable coupons for great
starters and appetizers.
After reading through these pages, I am sure you will find an
opportunity to venture out of your cooking routine and try new
recipes to spice up your dinner table. You’ll find ideas to help
you celebrate special dates and create memorable occasions
throughout the year. Look for meal inspirations to create a
romantic and wonderful date for you and your valentine. There
are suggestions for variations on traditional St. Patrick’s Day
meals! And, learn ways to put your own family twist on game-day
celebrations with side dishes that will make your guests ask for
your recipes – during half time, of course!
Scott C. Schnuck
Chairman and CEO
Schnuck Markets, Inc.
Recipe Development Team Kathy Gottsacker, Chris Hessler, C.E.C.,
Rosanne Toroian, Karen Trombley,
Michael Trombley, C.E.C.
Food Styling Kathleen Sheridan
Photographer Doug Schaible
Wine Pairings Chris Wong, CSW
Recipe Testing Karen Hurych, Karen Trombley,
Debra Walter, Priscilla Ward
Nutritional Analysis Laura Freeland Kull, M.S., R.D.
Prepress & Print Manager Wes Hartman
Contributing Writer Eric Burkett
Editorial Support Stacey Alexander, Kelly Kraemer
© 2010 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
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on the web
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to contact schnucks:
St. Louis metro area
(314) 994-4400
Outside St. Louis metro area
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E-mail to [email protected]
2
8
TM
> winter
4
Schnucks Cooks
Beer Burger Sliders and Braised Onions.
5
cabbage patch
Learn more about the cruciferous family and try Brussels
Sprouts with Bacon & Thyme.
6
express lane
Spaghetti Carbonara and Pork Chops with Grainy Mustard
Sauce & Red Potatoes are perfect for a quick winter warm-up.
14
18
8
game-time grub
Create a superb spread with our Tuscan Pizza Calzones, Super
Chopped Salad Bowl, Bacon-Wrapped Stuffed Jalapeños with
Chipotle Dipping Sauce and Schnucks Battered Green Beans.
table of contents
12 rich in rice
}
Shrimp & Smoked Sausage Gumbo and Mushroom Risotto will
get you started on a quest for your favorite rice dish.
14 my funny valentine
20
A dinner to fall in love with: Lobster Newburg, Lemon-Butter
Parslied Potatoes, Cosmo Champagne Cocktail and
Chocolate Mousse Pie.
24
18 St. Patrick's day
Slow Cooker Beef Irish Stew, Cheddar Irish Soda Biscuits and
Irish Black Russian... No luck needed!
20 salmon 101
Our delicious Skillet Salmon with Mixed Vegetables and
Poached Salmon with Creamy Herb Sauce, plus helpful tips on
how to skin salmon like a pro. Don't be late for school!
24 Easter brunch
16
Delectable holiday dining with Smoked Bacon, Leek & Herb
Chèvre Frittata, Raspberry-Nut Butter, Cracked Pepper & Chive
Butter, Rosemary-Roasted Garlic Butter, Almond Crumb Coffee
Cake and Gingered Coconut Ambrosia.
30 meals for a steal
Southwest Chicken Stir-Fry and Creamy Polenta with Salsiccia,
Cannellini Beans & Tomatoes.
Schnucks Cooks > Winter 2010
3
TM
From football, basketball and hockey to
the Vancouver Olympics in February, late
winter and early spring is a great time for
sports lovers. Whether you’re hosting a
gridiron get-together or basketball bash,
Schnucks has everything you’ll need to get
the party started!
Beer Burger Sliders
Braised Onions
Prep: 10 minutes plus freezing
Cook: 10 minutes • Serves: 8
Prep: 5 minutes
1½
2
½
½
2
2
1
1
1
¼
pounds extra lean ground beef
tablespoons dark beer such as brown ale
teaspoon Tabasco® sauce
teaspoon Worcestershire sauce
packages (8.8 ounces each) Hawaiian
sweet snacker rolls
16 slices snack-sized sharp Cheddar cheese
cracker cuts
1. Line rimmed baking pan with plastic wrap.
In medium bowl, add beef, beer, Tabasco
and Worcestershire sauce and mix until well
combined. Form beef mixture into 16 very thin
patties, then place on baking pan. Cover patties
with a second sheet of plastic wrap; freeze 10 to
15 minutes or until firm. Meanwhile, slice each
roll in half to make 16 square mini buns.
2. Preheat grill pan over medium-high heat
2 minutes. In batches, add chilled patties and
cook 4 to 5 minutes, turning once, or until
internal temperature reaches 155°F for medium
doneness. Place sliders on bottom halves of buns;
top with cheese and Braised Onions. Place top
halves of buns on sliders to serve.
Each Serving: About 390 calories, 16 g total fat
(7 g saturated), 80 mg cholesterol, 420 mg sodium,
34 g carbohydrate, 1 g fiber, 26 g protein.
World Classics Trading Company™ spans
the globe with classic internationallyinspired appetizers. Asian Style Chicken or
Pork Potstickers, light dumplings filled with
vegetables and spices, come with a savory
soy dipping sauce. Sweet-and-sour sauce
accompanies crisp, authentic Thai Style
Chicken Spring Rolls made with white-meat
chicken. Enjoy a taste of Tex-Mex with bitesized Southwest Style Chicken Purses made
with black beans and cilantro, or go for the
gourmet with Artichoke & Spinach Purses
blended with four cheeses.
Round out your party platter with slices
or squares of Schnucks Select Pizza.
Prepared with a thin and crispy crust or
thicker self-rising crust, these premium
pizzas come in seven varieties from three
meat and four cheese to supreme and
everything in between.
tablespoons Schnucks unsalted butter
large onion, cut in half and thinly sliced
cup dark beer such as brown ale, divided
teaspoon Schnucks granulated sugar
teaspoon salt
Photography: Meoli Studio • Food Styling: Mary Sutkus
Rosanne Toroian, Food Editor and Information
Specialist; Jeannie Eisenberg, Store Sales Team
Manager; Kathy Gottsacker, Director of Food
Education and Culinary Arts (from left to right)
Schnucks frozen heat-and-serve meatballs
always help out in a pinch, but they’re
especially convenient for parties. Since
they’re already pre-roasted, simply reheat
them, then toss with pasta sauce, stuff
inside soft deli buns and top with shredded
mozzarella cheese for a delectable meatball
sandwich. Or, add reheated meatballs
to warmed Schnucks Select original or
honey barbecue sauce for a two-ingredient
appetizer. Available in two varieties,
substitute these versatile meatballs in any
recipe that calls for homemade. All-purpose
beef meatballs, prepared with peppers,
onion and spices, suit stroganoff, appetizers
and casseroles; choose Italian style
meatballs, made with beef, pork and
two cheeses, for pasta, soups and subs.
1. In large skillet, melt butter over medium-high
heat. Add onion and cook 5 minutes or until
tender, stirring occasionally.
2. Stir in ¾ cup beer, sugar and salt. Reduce
heat to medium and cook 15 to 18 minutes or
until onion begins to brown and sauce
reduces and thickens. Stir in remaining ¼ cup
beer and cook 2 to 3 minutes longer or until
most liquid evaporates.
beer pairing > Samuel Adams
Boston Ale
This stock ale has a complex, caramel
malt character balanced with distinct
spicy and herbal hop notes. A variety of
fruit notes in both the nose and flavor
are indicative of this style. Smooth and
refined, it’s a classic ale for an old favorite
like sliders and onions.
in season > brussels sprouts
cabbage patch
If there’s any one group of vegetables
deserving praise, it’s the cruciferous family
which includes Brussels sprouts, cabbages,
cauliflower, Swiss chard, kale, rutabagas
and turnips. All these vegetables bear fourpetal flowers that resemble the shape of a
cross. Tasty and versatile, they pack a serious
punch nutritionally, and best of all, they
really shine this time of year. Crucifers are
rich in antioxidants, great sources of fiber
and full of vitamins such as A and C.
Research increasingly suggests these
vegetables are valuable allies in the fight
against many cancers.
The cabbage is the granddaddy of the
family. From the smooth-leafed red and
green varieties you find in traditional
coleslaw, to their more tender, sweeter
relatives, napa and savoy, cabbage makes a
great addition to many dishes. Choosing
Brussels Sprouts
with Bacon & Thyme
Prep: 10 minutes
2
1
4
1
3
1
pounds fresh Brussels sprouts, trimmed
and each cut lengthwise in half
package (2.25 ounces) slivered
almonds (½ cup)
slices Schnucks hardwood smoked bacon,
cut into ¼-inch pieces
medium onion, diced (1 cup)
garlic cloves, minced
teaspoon Full Circle fresh thyme leaves
the right cooking technique preserves their
sweetness: sautéing or braising them just
to the point when their color is brightest,
and then removing from the heat, preserves
their natural sugars. Look for heavy heads
with tightly bound leaves; they’re best
eaten within five days, but can keep in the
refrigerator for longer periods of time.
For those of us who love the piquancy
of bitter flavors, Brussels sprouts are a
tremendous pleasure. Roasted or sautéed,
paired with bacon or butter, these tiny
cabbage-like vegetables – probably
developed in 15th-century Belgium –
add a sophisticated note to the menu.
If you decide to sauté, blanch first and
then introduce them to the skillet;
blanching produces a milder flavor.
Store them in the refrigerator, wrapped
in plastic, up to three days.
¼
2
1
½
cup Schnucks apple cider vinegar
tablespoons Schnucks brown sugar
teaspoon salt
teaspoon ground black pepper
1. Heat 4-quart saucepan of salted water to
boiling over high heat. Add sprouts; heat to
boiling. Cook sprouts 5 to 6 minutes or until
tender-crisp; drain. Meanwhile, in 12-inch skillet,
cook almonds over medium heat 5 to 6 minutes
or until golden brown, stirring frequently; transfer
almonds to plate.
2. In same skillet, cook bacon over medium
heat 5 minutes, stirring occasionally. Add onion
and cook 4 to 5 minutes or until tender, stirring
Finally, we come to cauliflower, another
versatile vegetable loaded with vitamin C.
Though it’s probably easiest to steam
cauliflower, roasting caramelizes the exterior
and brings out its natural sweetness. Toss
cauliflower florets in two tablespoons each
olive oil, orange or lemon juice and sugar or
honey. Bake in a single layer at 400°F about
35 minutes or until the cauliflower is
fork-tender and golden brown on the
outside. Simmered with potatoes, leeks,
broth and pureed with a cup of cream at the
end, it makes a rich and filling soup.
Wrapped tightly in plastic wrap, cauliflower
will keep refrigerated up to one week.
frequently. Stir in garlic and thyme and cook
1 minute. Stir in vinegar, brown sugar, salt and
pepper; heat until mixture simmers. Stir in
Brussels sprouts; heat through. Transfer Brussels
sprouts to serving bowl; sprinkle with almonds.
Makes about 4 cups.
> Cook’s Wisdom
If you like, Brussels sprouts can be boiled 1 day ahead;
drain in colander, then rinse with cold water to stop the
cooking process. Drain well, then transfer to large
zip-tight plastic bag.
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express lane > comfort cuisine
express lane
It's no mystery that quick meals make things a little easier,
especially during the week. Take our Spaghetti Carbonara as an
example. This 30-minute Italian dish is versatile since it can be
made with a variety of pastas, meats and frozen vegetables.
When preparing pork chops, pay special attention to the cooking
time. Today's pork is leaner than it once was, so be sure to
cook it just until the center remains slightly pink and internal
temperature reaches 145°F.
Spaghetti Carbonara
Prep: 10 minutes
1
package (16 ounces) Culinaria™ spaghetti,
linguine or fettuccini
12 slices Schnucks hardwood smoked bacon
(about ¾ pound), cut crosswise into
¼-inch pieces
3 garlic cloves, finely chopped
1 pint (2 cups) Schnucks whipping cream
1 cup freshly grated Parmigiano-Reggiano
cheese plus additional for serving
1½ cups Schnucks frozen green peas
1 teaspoon salt
1 teaspoon ground black pepper
2 Schnucks large eggs
2 tablespoons thinly sliced Full Circle fresh
chives (optional)
1. Heat large covered saucepot of salted water
to boiling over high heat. Add spaghetti and
cook as label directs; drain pasta, then return
to saucepot.
2. Meanwhile, heat 12-inch skillet over mediumhigh heat. Add bacon and cook 10 minutes or
until crisp, stirring frequently. Add garlic and
cook 1 minute, stirring. Remove skillet from
heat; carefully drain off fat. Add cream to
bacon and cook over medium-high heat
until mixture simmers, stirring to loosen any
browned bits on bottom of skillet. Add cheese
and cook 4 minutes, stirring until cheese melts.
Stir in frozen peas, salt and pepper; heat just
until mixture begins to simmer. Remove
skillet from heat.
3. In small bowl, with whisk, lightly beat eggs
with chives, if using. Slowly stir eggs into skillet.
Pour sauce over spaghetti. With tongs, toss
spaghetti with sauce until well combined.
Sprinkle with cheese to serve.
Pork Chops with Grainy Mustard
Sauce & Red Potatoes
Prep: 10 minutes
1
bag (2 pounds) Schnucks B-size red
potatoes, cut in half if large
2 tablespoons Schnucks olive oil, divided
¾ teaspoon salt, divided
½ teaspoon ground black pepper, divided
4 pork loin rib chops (about 2 pounds)
2 garlic cloves, minced
1 small shallot, chopped (2 tablespoons)
½ cup refrigerated apple juice
½ cup less-sodium chicken broth
2 tablespoons Schnucks unsalted
butter, divided
1½ tablespoons Schnucks Select whole grain
mustard with garlic
1 tablespoon chopped fresh parsley
leaves (optional)
1. In microwave-safe 1- to 2-quart glass or
ceramic baking dish, toss potatoes with
1 tablespoon oil, ¼ teaspoon salt and ¼ teaspoon
pepper. Cover with plastic wrap and cook in
microwave oven on high 8 to 9 minutes or until
potatoes are easily pierced with knife.
2. Meanwhile, in nonstick 12-inch skillet, heat
remaining 1 tablespoon oil over medium-high
heat until hot but not smoking. Sprinkle both
sides of pork chops with ¼ teaspoon salt and
remaining ¼ teaspoon pepper and place in
skillet. Cook pork chops 10 to 12 minutes or until
golden brown and internal temperature reaches
145°F, turning once. Transfer pork chops to plate;
cover to keep warm.
3. Reduce heat to medium. Into same skillet, add
garlic and shallot; cook 30 seconds, stirring. Add
apple juice and cook 2 minutes. Add broth and
simmer 5 to 6 minutes or until sauce reduces and
thickens slightly. Remove skillet from heat; stir in
1 tablespoon butter, mustard and remaining
¼ teaspoon salt.
4. With fork, lightly crush potatoes; toss with
remaining 1 tablespoon butter and sprinkle with
parsley, if desired. Spoon mustard sauce over
pork chops to serve.
wine pairing > Edna Valley
Chardonnay
Boasting big fruit and definitive texture,
this Chardonnay consists of apple, pear,
pineapple and a bit of peach. There is
notable oakiness and a spicy cinnamon
finish. Good value, flavor and balance
provide great food pairing potential.
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foodie fans > score!
game-time grub
It was January 16, 1967. The Kansas City Chiefs were defeated 10-35 by the Green Bay
Packers at the Memorial Coliseum in Los Angeles, California. And thus, the Super Bowl
was born. This past year, Nielsen reported 98.7 million viewers saw the big game. That
many viewers equals millions of parties and we’re here to make sure your party is just as
good, if not better, than the game! Forgo the long delivery wait this year and welcome
pizza pie’s cousin, the calzone. It’s a crust-lover’s delight! Did you know it was named in
the 18th century after the baggy pant legs worn by stylish men of the time? Our recipe
serves eight generous portions or 16 halves if you are having a buffet. Serve with a side
of our Super Chopped Salad Bowl that's packed with a ton of winning ingredients.
Tuscan Pizza Calzones
Prep: 25 minutes plus cooling
Bake: 30 minutes • Serves: 8
Schnucks nonstick cooking spray
envelopes (¼ ounce each) Fleischmann’s®
pizza crust yeast
7 cups Schnucks all-purpose flour, divided
2 tablespoons Schnucks granulated sugar
1 tablespoon salt
2e cups very warm water (120° to 130°F)
1 cup Schnucks olive oil, divided
3 green and/or red bell peppers, sliced
1 medium yellow onion, cut in half,
then sliced
4 teaspoons Italian seasoning plus
additional for garnish
2 cans (15 ounces each) Schnucks pizza
sauce, divided
1 package (6 to 8 ounces) sliced
pepperoni, divided
3 cups Schnucks shredded
mozzarella cheese, divided
Schnucks grated Parmesan
cheese (optional)
4
1. Spray 2 large rimmed baking pans with
nonstick cooking spray. In large bowl, combine
yeast, 4 cups flour, sugar and salt. Add water and
¾ cup oil. With wooden spoon, stir 1 minute
or until well combined. Add 2 cups flour and
stir until dough forms into a ball. Sprinkle work
surface generously with flour; spoon dough
onto work surface and knead 3 to 4 minutes or
until smooth and elastic. Divide dough into
8 equal pieces and roll each into a ball, sprinkling
with flour as necessary to prevent sticking. Place
dough balls on 1 prepared baking pan and
refrigerate 10 minutes.
2. Meanwhile, preheat oven to 400°F. In nonstick
12-inch skillet, heat 2 tablespoons oil over
medium-high heat. Add bell peppers and onion
and cook 3 to 4 minutes or until tender-crisp,
stirring frequently; stir in Italian seasoning.
Remove skillet from heat.
3. Sprinkle work surface with some of remaining
1 cup flour. With floured rolling pin, roll 1 ball of
dough into 7-inch round, sprinkling with flour
as necessary to prevent sticking. Leaving 1-inch
border, spread 2 tablespoons pizza sauce over
half of dough; top with ½ cup pepper mixture,
about 7 slices pepperoni and rounded 3 cup
mozzarella cheese. Lightly dampen border of
dough with water. Fold dough over fillings to
form a half-moon shape; with fork, crimp edges
of dough. Carefully transfer calzone to prepared
baking pan. Repeat to make 7 more calzones.
4. Lightly brush top of calzones with remaining
2 tablespoons oil. Bake 30 minutes or until
browned, rotating pans halfway through baking.
Sprinkle calzones with Italian seasoning and
Parmesan cheese, if desired. Cool calzones in pan
10 minutes. Meanwhile, in small saucepan, heat
remaining pizza sauce over medium heat until
warmed. To serve, cut each calzone in half. Serve
with pizza sauce for dipping.
wine pairing > Da Vinci
Chianti DOCG
The aromas of cherries and red fruit are
balanced by soft, round tannins. Juicy and
bright, the cherry fruit combines with warm
cinnamon over plenty of mouth-watering
plum notes. This is an excellent Italian wine
to pair with our Tuscan Pizza Calzones.
Super Chopped Salad Bowl
Prep: 30 minutes
Serves: 8
½
1
2
1
1
6
2
1
1
1
(16-ounce) package Schnucks hardwood
smoked bacon (about 10 slices), cut into
¾-inch pieces
pound tomatoes, cut into ½-inch pieces
(about 2 cups)
bags (10 ounces each) chopped hearts of
romaine lettuce
jar (12 ounces) roasted red peppers,
drained and cut into ½-inch pieces
(about 1 cup)
package (5 ounces) seasoned croutons
green onions, sliced (about ½ cup)
medium ripe avocados, peeled, pitted and
cut into ½-inch pieces (about 1½ cups)
Schnucks herb whole roasted chicken, skin
discarded and meat removed and cut into
1-inch chunks (about 2½ cups)
small English (seedless) cucumber, cut
lengthwise in half, then crosswise into
½-inch pieces (about 2 cups)
jar (12 to 15 ounces) refrigerated chunky
blue cheese salad dressing or your favorite
salad dressing
1. In 10-inch skillet, cook bacon over medium
heat 5 to 7 minutes or until crisp, stirring
occasionally. With slotted spoon, transfer bacon
to paper towel-lined plate to drain.
2. In large bowl, toss bacon with remaining
ingredients until well combined, adding just
enough salad dressing to lightly coat; serve
remaining dressing on the side.
> Cook’s Wisdom
To accelerate the ripening of avocados, place in a
sealed paper bag or wrap tightly in newspaper a day
or 2 in advance.
9
dipping delights
The name “jalapeño” is derived from the capital of Veracruz, Mexico – Jalapa. Typically two to three inches
long, the jalapeño pepper is a moderately hot green chile. Once picked, individual peppers ripen to a
vibrant red. Dried and smoked, the jalapeño is called chipotle. The source of the heat in chile peppers is
capsaicin, which is concentrated in the veins surrounding the seeds. If you prefer a spicier version, leave
the veins intact, and get ready to turn up the heat.
Bacon-Wrapped Stuffed
Jalapeños with Chipotle
Dipping Sauce
Prep: 15 minutes
8
large jalapeño chile peppers
(about ¾ pound)
1 package (5.2 ounces) Boursin® garlic & fine
herbs Gournay cheese
16 slices Schnucks hardwood smoked bacon
(about w pound)
½ cup Hellmann's® mayonnaise
½ cup Schnucks sour cream
2 tablespoons Tabasco®
chipotle pepper sauce
1. Preheat oven to 425°F. Line large rimmed
baking pan with foil. Cut peppers lengthwise in
half through stem. With paring knife or grapefruit
spoon, remove and discard membranes and
seeds. Fill each pepper half evenly with cheese;
wrap with 1 slice bacon. Place peppers, cut side
up, on baking sheet.
2. Bake 25 to 30 minutes or until bacon is crisp.
Meanwhile, in small serving bowl, with whisk, stir
mayonnaise, sour cream and Tabasco until well
blended. Carefully transfer peppers to platter;
serve with dipping sauce.
keen for green beans
Forget French fries. The tastiest trend on restaurant menus is fried
green beans, and now, thanks to Schnucks, you can enjoy toasted
onion flavor Battered Green Beans straight out of your oven in about
5 minutes. Baked or fried with a crunchy golden-brown crust, the
whole gang will devour these tasty tidbits served with our quick-andeasy, cool and creamy sauce with a kick.
Horseradish-Ranch Dipping Sauce
In a small serving bowl, mix ½ cup Schnucks ranch dressing with
2 tablespoons undrained refrigerated prepared white horseradish.
Sauce can be prepared up to 2 days in advance.
10
> Cook’s Wisdom
Wear gloves when handling chile peppers and wash your
hands thoroughly afterwards. The capsaicin can cause a
burning sensation if it comes in contact with your skin.
Poppers can be assembled through step 1 up to 8 hours
in advance. Poppers may require a few extra minutes
baking time if chilled.
The Best
text > text
Homemade Pizzas Start With A
Fresh Homemade Crust
Vendor Ad #2
(Fleischmann's Yeast)
Introducing Fleischmann’s Pizza Crust Yeast
®
Easy
just mix, roll,
top and bake
Fast
homemade pizza
in only 30 minutes
YourWay
thick or thin,
whole grain, any size
For great tips and recipes, go to www.PizzaCrustYeast.com
Find it in the baking aisle.
11
12
soothing suppers > mild to spicy
rich in rice
Rice is an ancient semi-aquatic grass that has sustained the world for millennia.
Though the majority of the world’s rice is produced in China and India, California
and several south-central U.S. states grow rice, including Missouri and Arkansas.
Like many whole grains, the natural oils in brown rice make it highly perishable.
Store brown rice in an airtight container in the refrigerator up to six months. White
rice should be stored in an airtight container in a cool dark place. It’s best to only
prepare the amount of rice you plan to consume within one day. Beyond that,
potential toxins may taint the rice, so it’s important to immediately refrigerate
leftovers and reheat rice to 165°F.
Shrimp & Smoked
Sausage Gumbo
Prep: 15 minutes
1
package (about 1 pound) Schnucks
Smokehouse pork smoked sausage,
each link cut lengthwise in half, then cut
crosswise into ¼-inch-thick pieces
1 medium onion, diced (about 1 cup)
1 tablespoon Schnucks olive oil
2 cups Texmati® white long grain
basmati rice
3 cans (14 ounces each) less-sodium
chicken broth (5¼ cups)
1 can (28 ounces) Schnucks
diced tomatoes
2 tablespoons Louisiana style
Cajun seasoning
1 pound raw 36-40 count peeled and
deveined shrimp, thawed if necessary,
then coarsely chopped
½ (16-ounce) bag frozen cut okra
1½ teaspoons gumbo filé seasoning
1. Heat 7- to 8-quart heavy saucepot over
medium-high heat until hot. Add sausage,
onion and oil and cook 4 to 5 minutes or until
onion is tender, stirring occasionally. Add
rice and cook 1 minute, stirring. Add broth,
tomatoes with their juice and Cajun seasoning;
heat to boiling.
2. Reduce heat to medium-low, cover and
cook 15 minutes. Increase heat to medium; stir
in shrimp, okra and filé seasoning and cook,
uncovered, 6 to 8 minutes or until shrimp
turn opaque throughout and okra is heated
through. Makes about 12 cups.
Mushroom Risotto
Prep: 10 minutes
2
½
3
1
1
1
½
1
½
cans (14 ounces each) less-sodium
chicken broth (3½ cups)
tablespoons Schnucks extra virgin
olive oil, divided
package (10 ounces) baby bella
mushrooms, sliced
large shallot, chopped (¼ cup)
cup Arborio rice
cup dry white wine
container (6 ounces) shredded
Parmesan cheese
cup chopped fresh parsley leaves
1. In 2-quart saucepan, heat broth and pepper
over medium heat until broth begins to
simmer; reduce heat to low. In 3- to 4-quart
saucepan, heat 2 tablespoons oil over mediumhigh heat. Add mushrooms and shallot and
cook 7 to 8 minutes or until mushrooms
begin to brown, stirring occasionally. Transfer
mushrooms to bowl; set aside.
2. In same saucepan, add rice and remaining
1 tablespoon oil; cook 1 minute, stirring.
Add wine and cook 1 minute or until wine is
absorbed. Continue cooking about 15 minutes,
adding broth ½ cup at a time and stirring after
each addition until liquid is absorbed and rice
is tender but still firm. Remove saucepan from
heat; add cheese and parsley and stir until
cheese melts. Makes about 4½ cups.
gracious grain
Rice is generally classified by size. In
the U.S., long-grain rice dominates the
market. Versatile and easy to prepare, it
remains light, firm and resists sticking.
Fat, rounded short-grain rice tends
to retain more starch, a characteristic
exemplified in sushi rice. For moist
rice with a firm texture that doesn't
stick together, choose medium-grain
rice, the best choice for paella, risotto
and pudding.
Though thousands of rice varieties exist,
these are the most popular in the U.S.:
arborio – White in color with a mild
flavor, frequent stirring of this mediumgrain rice releases the starch to produce
risotto’s distinctive creamy consistency.
basmati – Highly aromatic, sweet and
delicate in flavor with a lower moisture
content, basmati rice needs to be rinsed
under cool running water until the water
is no longer cloudy prior to cooking.
jasmine – Fragrant with a nutty flavor,
this long-grain rice indigenous to
Thailand requires less water to cook,
about 1¼ cups water to each cup of rice.
sticky – Also known as glutinous or
sweet rice, this high-starch, pearly white
rice is often used to make flour, sake
and vinegar.
wild – A wild grass seed native to North
America, this “rice” grows in fresh-water
marshes, lakes and streams, namely in
California and Minnesota. Prized for its
nutty flavor and chewy texture, wild rice
comes packed with protein, manganese
and fiber.
13
14
4
date night > seaside
my funny valentine
This rich dish seems to match its roots. It is said that Lobster Newburg originated back
in 1876 at Delmonico’s restaurant in New York City. This dining establishment was “the
place to be” from the early 19th century until the 1920s. A wealthy sea captain named
Ben Wenberg, a regular diner, offered the chef his secret way to prepare lobster and it
became an instant hit. It was coined “Lobster à la Wenberg” and was put on the menu.
After a falling out between Delmonico’s owner and Wenberg, this dish was stripped
from the menu. However, after numerous customer complaints, it reappeared with a
twist... the “w” and “n” were swapped, thus creating “Lobster à la Newberg.” Eventually,
the name evolved to today’s Lobster Newburg. Our Lemon-Butter Parslied Potatoes are
the perfect side to this elegant dinner for two.
Lobster Newburg
Prep: 15 minutes
2
2
1
1
3
¾
e
½
1
frozen lobster tails (4 ounces
each), thawed
package (8 ounces) fresh white
mushrooms, sliced (about 4 cups)
large shallot, finely chopped (¼ cup)
cup dry sherry
cup Schnucks whipping cream
cup Schnucks frozen green peas
teaspoon salt
pinch cayenne pepper
1. In covered, deep wide-bottomed 2- to 3-quart
saucepan or skillet, heat 1½ inches water to
boiling over high heat. Add lobster tails; cover
and heat to boiling. Reduce heat to medium and
cook 4 to 5 minutes or until lobster meat turns
opaque throughout. Transfer lobster to cutting
board to cool slightly.
2. Meanwhile, in nonstick 12-inch skillet, melt
butter over medium-high heat. Add mushrooms
and shallot and cook 10 minutes or until
mushrooms brown, stirring occasionally. Remove
skillet from heat. Transfer mushroom mixture to
bowl. Add sherry to same skillet; heat to boiling
over medium-high heat. Boil 1 minute. Add
cream, peas, salt and cayenne; heat to boiling.
Boil 3 to 5 minutes or until sauce thickens slightly.
Stir in mushroom mixture; heat through. Remove
skillet from heat.
3. With kitchen shears, cut down 2 times along
side of each tail’s underside membrane nearest
to the hard shell. Gently ease meat out in 1
piece; discard membranes and reserve shells. Cut
lobster meat crosswise into ¼-inch-thick slices.
Add meat to skillet with sauce and cook over
medium heat 1 minute or until heated through.
Fill shells with lobster mixture to serve.
2. From lemon, grate 1 teaspoon peel and
squeeze 1 teaspoon juice. In nonstick 12-inch
skillet, melt butter over medium-high heat. Add
lemon peel and juice, 1 tablespoon parsley, salt,
pepper and potatoes and cook 4 to 5 minutes or
until potatoes begin to brown, stirring frequently.
Add garlic and cook 1 minute. Sprinkle potatoes
with remaining 1 tablespoon parsley to serve.
Lemon-Butter Parslied Potatoes
Cosmo Champagne Cocktail
Prep: 10 minutes
Prep: 5 minutes
Serves: 4
½
4
1
2
2
½
8
1
(2-pound) bag Schnucks B-size red
potatoes (1 pound)
small lemon
tablespoons chopped fresh parsley
leaves, divided
teaspoon salt
garlic clove, minced
1. In 1½- to 2-quart covered saucepan, add
potatoes and enough salted water to cover; heat
to boiling over high heat. Boil, uncovered, 8 to 10
minutes or just until potatoes are tender; drain.
When cool enough to handle, cut potatoes into
scant ½-inch-thick slices.
ounces (½ cup) orange-flavored liqueur
such as Cointreau or Grand Marnier, chilled
4 ounces (½ cup) Schnucks cranberry juice
cocktail, chilled
2e ounces (3 cup) Rose’s® sweetened
lime juice, chilled
brut (dry) Champagne or sparkling wine
(about 2 cups), chilled
In cocktail shaker or jar, add orange liqueur,
cranberry juice cocktail and lime juice. Cover and
shake to combine. Mixture can be refrigerated up
to 3 days in advance. Into each Champagne flute,
add 2e ounces (3 cup) cranberry mixture, then
top with Champagne to serve.
15
date night > sweet indulgence
Chocolate Mousse Pie
Prep: 15 minutes plus chilling
Serves: 8
1
bar (4 ounces) 100% cacao unsweetened
chocolate, broken into pieces
1 pint (2 cups) Schnucks whipping cream
3 tablespoons Schnucks granulated sugar
1 can (14 ounces) Schnucks sweetened
condensed milk
1½ teaspoons Schnucks pure vanilla extract
1 (9-inch) prepared chocolate cookie
crumb crust
1. In microwave-safe medium bowl, heat
chocolate in microwave oven on high 1 to 1½
minutes, stirring every 20 seconds, or just until
chocolate is smooth. Set chocolate aside at
room temperature about 5 minutes, stirring
occasionally to cool chocolate.
16
2. In small bowl, beat cream until soft peaks
form. Add sugar and beat until stiff peaks form.
Set aside 2 cups whipped cream; refrigerate
to use later.
3. Add condensed milk and vanilla to cooled
chocolate. Beat chocolate mixture on medium
speed 2 minutes or until mixture nearly
doubles in volume, frequently scraping bowl
with large rubber spatula. Gently fold whipped
cream remaining in small bowl into chocolate
mixture just until well blended. Mixture should
remain very fluffy.
4. Remove lid from pie crust and set aside.
Spoon filling evenly into crust. Cover with lid
and refrigerate at least 1 hour or up to 2 days.
Just before serving, spread reserved whipped
cream over pie. For a semi-frozen dessert, pie
can be frozen up to 2 months.
> Cook’s Wisdom
If reserved whipped cream loses its stiff peaks, simply
whisk vigorously to reach desired consistency.
To make decorative chocolate curls, with a vegetable
peeler, shave along the side of one (1-ounce) square
semi-sweet chocolate. Sprinkle curls over pie just
before serving.
Switzerland sends its best.
Emmi Caffè Latte and Emmi Yogurt – made with the freshest milk
and the finest ingredients. Rich, creamy and satisfying.
Vendor Ad #3
Fresh brewed Espresso
blended with lowfat milk and
a twist of chocolate.
Emmi Black Cherry yogurt
received the American Cheese
Society “Blue Ribbon” as the
best tasting yogurt of 2009.
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17
18
irish delights > happy & hearty
st. patrick's day
You won’t need the luck o’ the Irish to prepare this delicious spread. Authentic Irish stew is usually made
with lamb, but we prefer tender morsels of sirloin tip roast. The Irish began making soda bread in the mid1800s when baking soda was first introduced. In fact, the Irish often referred to baking soda as “bread soda.”
Our variation is in the form of savory biscuits – perfect for a hearty bowl of stew. Experiment beyond the
traditional ingredients of a Black Russian to make one with Irish flair. Guinness will add dimension to this
drink – often called a Smooth Black Russian.
Slow Cooker Beef Irish Stew
Cheddar Irish Soda Biscuits
Irish Black Russian
Prep: 20 minutes
Cook: 7 hours 5 minutes • Serves: 8
Prep: 15 minutes
Bake: 22 minutes • Makes: 12 biscuits
Prep: 5 minutes
Serves: 4
2½ pounds boneless sirloin tip roast, cut into
1½-inch chunks
½ cup Schnucks all-purpose flour
1 teaspoon salt
½ teaspoon ground black pepper
1½ pounds red potatoes (about 6 medium),
each cut into 1½-inch chunks
1 bag (16 ounces) Schnucks baby style
carrots (about 3 cups)
1 can (14 ounces) less-sodium beef broth
2 garlic cloves, chopped
2 medium leeks, each cut lengthwise in
half, then cut crosswise into ½-inch pieces
(about 3 cups)
2 tablespoons Worcestershire sauce
1 tablespoon Full Circle fresh thyme leaves
or ½ teaspoon Schnucks dried thyme
1½ cups Schnucks frozen green peas
(about 8 ounces)
¼ cup chopped fresh parsley leaves
3
1
¾
4
2
Add beef to 5- to 6-quart slow cooker bowl;
sprinkle with flour, salt and pepper and toss
until beef is evenly coated. Stir in potatoes,
carrots, broth, garlic, leeks, Worcestershire
and thyme. Cover and cook on low 7 to 9 hours
or on high 3½ to 4½ hours or until beef is very
tender and potatoes are cooked through. Stir
in peas and parsley; cover and cook 5 minutes
to heat through.
cups Schnucks all-purpose flour
teaspoon salt
teaspoon Schnucks baking soda
tablespoons cold Schnucks unsalted
butter, cut into small pieces
¾ cup Schnucks shredded sharp
Cheddar cheese
13 cups buttermilk
1. Preheat oven to 350°F. In large bowl, with
whisk, stir flour, salt and baking soda until well
mixed. With fingertips or pastry blender, cut
in butter until pea-sized crumbs form; stir in
cheese. Make a well in center of flour mixture.
Pour buttermilk into well. With wooden spoon,
gently stir to gradually draw flour mixture into
buttermilk until a soft dough forms. Knead dough
in bowl just until dough begins to stick together.
2. Spray cookie sheet with nonstick cooking
spray. Drop dough by ¼ cupfuls, 2 inches apart,
onto cookie sheet. Bake 22 to 24 minutes or until
golden brown. Serve warm.
Each Biscuit: About 193 calories, 7 g total fat
8
4
1
cans (12 ounces each) Schnucks
cola, chilled
ounces (1 cup) vodka, chilled
ounces (½ cup) coffee-flavored liqueur
such as Kahlúa, chilled
can (14.9 ounces) Guinness draught
stout, chilled
Into each of four (12-ounce) highball glasses,
pour 6 ounces (¾ cup) cola, 2 ounces (¼ cup)
vodka and 1 ounce (2 tablespoons) liqueur.
Slowly pour scant ½ cup stout into each glass
and stir gently to combine.
{
beer pairing >
George Killian's Irish Red
Ideal for those seeking more flavor and
character. Surprisingly smooth and
distinctively malty, this brew is creamy
and flavorful, but not at all heavy. It’s the
perfect complement to a wide range of
cuisines. So, of course, this Irish lager is
ideal for an Irish feast.
{
19
20
cooking school fundamentals
Whether you’re a novice interested in learning the
basics or a seasoned chef hoping to sharpen your
skills, check out our new fundamentals column where
our Cooking School professional chef-instructors bring
their expertise to you. In each issue, we’ll feature
an ingredient, cooking method or gadget with
detailed step-by-step instructions, photographs and
recipes. With these tricks, tips and techniques, you’ll
expand your culinary know-how to become not just
comfortable in the kitchen, but a confident cook.
In this issue, we feature salmon including the easiest
way to remove the skin without sacrificing an ounce
of fish. Plus, we’ve included two recipes featuring very
different cooking methods. Sautéed salmon creates
a quick and easy weeknight skillet meal. Our recipe
for poached salmon, the perfect choice for caloriecounters, tastes wonderful warm or chilled for brunch
or buffets with an herb dipping sauce.
salmon 101
how to
Skillet Salmon
with Mixed Vegetables
skin a salmon fillet
Prep: 15 minutes
2 tablespoons Schnucks olive oil, divided
1¼ pounds fresh salmon fillet (skin removed
if desired), cut into 4 equal pieces
½ teaspoon salt, divided
8 teaspoon ground black pepper
1 pound asparagus (about 1 bunch),
trimmed and cut into 2-inch pieces
½ medium onion, chopped (about ¾ cup)
1 pint red and/or yellow grape tomatoes,
each cut in half
1 small lemon
1.
1.
Place salmon fillet, skin side down, on cutting
board. At bottom corner of narrow end of fillet,
using a sharp chef’s knife, carefully insert the
knife blade between the skin and flesh to begin
separating the salmon skin from the flesh.
1. In nonstick 12-inch skillet, heat 1 tablespoon
oil over medium heat until hot. Sprinkle salmon
with ¼ teaspoon salt and pepper. Place salmon,
skin side up, in skillet and cook 6 minutes. Turn
salmon, cover and cook 4 to 6 minutes longer
or until salmon is almost opaque throughout
and internal temperature reaches 145°F.
Transfer salmon to plate; cover to keep warm.
2. In same skillet, heat remaining 1 tablespoon
oil over medium heat. Add asparagus and
onion and cook, covered, 4 to 7 minutes
or until asparagus is tender-crisp, stirring
occasionally. Add tomatoes and remaining
¼ teaspoon salt; cover and cook 2 minutes
or until tomatoes release their juice. To serve,
place 1 salmon fillet on each of 4 dinner plates;
top with asparagus mixture. From lemon,
squeeze juice over salmon.
You may choose to remove salmon skin
depending on your preferred cooking method.
When roasting, sautéing, steaming or using
a cedar plank, it's best to remove the skin, but
remember, you may need to decrease your
cooking time. Salmon skin should be left intact
when poaching, grilling and smoking in order to
keep the fillet from falling apart during cooking.
2.
3.
2.
Hold the exposed skin firmly with a paper
towel to avoid slipping. With the knife blade
facing downward at a 20° angle, begin cutting
the salmon fillet from the skin, being careful not
to cut through the skin.
3.
Continue to hold the exposed skin taut,
and with the knife blade almost parallel to the
fillet, slide the knife down the length of the fillet
in a smooth motion to cut the salmon fillet free
from the skin.
21
schnucks cooks cooking school > nutrient filled
Poached Salmon with
Creamy Herb Sauce
Prep: 15 minutes
2
8
small lemons, divided
sprigs Full Circle fresh dill plus
additional for garnish
½ small onion, cut into thick slices and
rings separated
2 cups plus 1 tablespoon water, divided
1 cup dry white wine
2¼ teaspoons salt, divided
1¼ pounds fresh salmon fillet
½ cup Hellmann's® light mayonnaise
3 cup assorted fresh herbs such as chives,
dill, tarragon and thyme leaves, chopped
¼ cup Schnucks light sour cream
¼ teaspoon ground black pepper
1. Thinly slice 1 lemon. In 12-inch skillet, add
lemon, 8 sprigs dill, onion, 2 cups water, wine
and 2 teaspoons salt; cover and heat to boiling
over high heat. Place salmon in skillet, skin side
down. Cover and cook 7 to 9 minutes or until
salmon turns almost opaque throughout and
reaches an internal temperature of 145°F. With
wide spatula, remove salmon from water and
place on platter; pat dry with paper towels. Slip
spatula between skin and salmon to remove
skin. Garnish platter with additional dill.
2. Meanwhile, from remaining lemon, grate
1 teaspoon peel and squeeze 2 tablespoons
juice into small serving bowl. Stir in mayonnaise,
herbs, sour cream, pepper, and remaining 1
tablespoon water and ¼ teaspoon salt. Spoon
herb sauce over salmon to serve.
> Cook’s Wisdom
Creamy Herb Sauce can be prepared and
refrigerated up to 3 days in advance. Salmon
can be poached up to 1 day ahead, refrigerated
and served chilled.
{
wine pairing > Kim Crawford
Sauvignon Blanc
A crisp and powerful, well-balanced
wine with intense aromas of gooseberry,
passion fruit and citrus flavors. Match
this light- to medium-bodied aromatic
wine with salads, vegetarian and seafood
dishes such as salmon.
did you know?
{
Continuing its steady growth in
popularity, salmon is praised for being
a great source of protein with vitamins
B6 and B12, niacin, phosphorus and, of
course, omega-3 fatty acids.
Just what is all the omega-3 buzz
about? Omega-3s are necessary for our
bodies to grow and develop. Every cell
requires these good-for-you fatty acids.
Omega-3s control inflammation in
our joints, bloodstream and tissues by
encouraging the production of certain
chemicals. They may reduce the risk of
stroke and heart disease, and are known
to enhance memory, brain activity and
vision. Studies suggest that omega-3s
may help reduce symptoms associated
with psychological disorders including
depression and attention deficit
hyperactivity disorder (ADHD).
Although omega-3s are abundant in
oysters, tuna, swordfish and many other
types of fish, wild salmon contains
the highest levels. Nutritional value,
versatility and ease of cooking make
salmon a first-rate choice. Its substantial,
meaty texture holds up to most cooking
methods: direct grilling, poaching,
roasting, sautéing and smoking.
22
Fan Favorites!
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Schnucks Frozen
Battered Green Beans
Schnucks
Ranch Dressing
Schnucks
Frozen Meatballs
Schnucks Select
Premium Pizza
8 oz. pkg.
16 oz. bottle
28 oz. pkg.–Beef or Italian
22.1-32.7 oz. box–Any variety
1/18/10 thru 4/4/10
at any Schnucks or
Logli store.
Limit one coupon
per customer.
Coupon good
1/18/10 thru 4/4/10
at any Schnucks or
Logli store.
Limit one coupon
per customer.
Coupon good
1/18/10 thru 4/4/10
at any Schnucks or
Logli store.
Limit one coupon
per customer.
Coupon good
1/18/10 thru 4/4/10
at any Schnucks or
Logli store.
Limit one coupon
per customer.
23
24
easter brunch > fresh flavors
easter brunch
Have you ever wondered what the difference is between an omelet and a frittata?
A traditional omelet is an egg mixture folded over a combination of meat and/or
vegetables. Frittatas mix ingredients with eggs and are served either hot or at room
temperature, making them a perfect choice for Easter brunch. Enhance the flavor of
breakfast breads and English muffins with flavored butters. Choosing flavors can be
fun and most people don’t realize how easy they are to make. A classic coffee cake
is always a favorite. With its sweet flavor and nutty topping, your brunch is bound to
be a success. And finally, brunch would not be complete without a side of Gingered
Coconut Ambrosia. Did you know the word “ambrosia” means ”food of the Gods” in
Greek mythology?
Smoked Bacon, Leek &
Herb Chèvre Frittata
Prep: 20 minutes plus standing
1
package (16 ounces) Schnucks
hardwood smoked bacon, cut
crosswise into ½-inch pieces
½ cup Schnucks vitamin D whole milk
¾ teaspoon salt
½ teaspoon ground black pepper
1 pinch Schnucks ground nutmeg
1 medium leek, cut lengthwise in half, then
sliced crosswise (about 2 cups)
½ red bell pepper, diced (about ½ cup)
1 package (4 ounces) Mediterranean herbs &
garlic chèvre (goat cheese), crumbled
1. Preheat oven to 375°F. Preheat oven-safe
nonstick 12-inch skillet over medium-high heat 2
minutes. Add bacon and cook 10 minutes or until
almost crisp, stirring occasionally. Meanwhile,
in large bowl, with whisk, beat eggs, milk, salt,
pepper and nutmeg until well blended. With
slotted spoon, transfer bacon to plate. Discard
most bacon fat.
2. Into same skillet, add leek and bell pepper and
cook over medium-high heat 5 to 7 minutes or
until leek is lightly browned, stirring frequently.
With rubber spatula, stir in egg mixture and
cheese; sprinkle bacon on top. Place skillet in
oven and bake 18 to 20 minutes or until center is
set. Remove frittata from oven and let stand
5 minutes. Run rubber spatula around edge of
pan; slip frittata out of pan onto large serving
plate. Cut into 8 equal wedges to serve.
> Cook’s Wisdom
Place log of chèvre in freezer 10 minutes for
easier crumbling.
For a reduced-fat frittata, replace eggs with 3 cups egg
substitute and use skim milk instead of whole milk.
{
wine pairing >
Martini & Rossi Asti
Crafted from 100% hand-picked Moscato
Bianco grapes, this Italian wine boasts
fruity and floral notes. The natural
sweetness of the grapes comes through
with full flavor and wonderful texture.
Recommended for pairing with fruits,
desserts or a sweet morning spread.
{
25
easter brunch > better butters
Raspberry-Nut Butter
Cracked Pepper & Chive Butter
Rosemary-Roasted Garlic Butter
Prep: 5 minutes
Cook: 4 minutes • Makes: about 1 cup
Prep: 5 minutes
Makes: about ½ cup
Prep: 5 minutes plus cooling
Makes: about ½ cup
¼
½
1
½
3
¼
cup shelled walnuts
cup Schnucks unsalted butter
(1 stick), softened
cup Schnucks raspberry preserves
1. In 10-inch skillet, cook walnuts over medium
heat 4 to 5 minutes or until lightly browned and
fragrant, stirring frequently. Transfer walnuts to
cutting board. When cool enough to handle,
finely chop.
2. In medium bowl, with mixer on high speed,
beat butter 2 to 3 minutes or until light and
fluffy, scraping bowl occasionally with rubber
spatula. Reduce speed to medium; add preserves
and beat 30 seconds or until well combined.
Add nuts and beat 30 seconds longer or until
well blended. If not serving right away, cover and
refrigerate until ready to use. Allow chilled butter
to stand at room temperature 30 minutes to
soften slightly before serving.
Each Tablespoon: About 75 calories, 7 g total fat
> Cook’s Wisdom
Raspberry-Nut Butter also adds a nice touch to French
toast, pancakes, waffles and other quick breads.
½
1
2
small lemon
(1 stick), softened
teaspoon salt
teaspoon freshly ground
peppercorn mélange
tablespoons chopped
Full Circle fresh chives
From lemon, squeeze ½ teaspoon juice into
medium bowl. Add butter, salt and pepper and
with mixer on high speed, beat butter 2 to
3 minutes or until light and fluffy, scraping bowl
occasionally with rubber spatula. Reduce speed
to medium; add chives and beat 30 seconds
or until well blended. If not serving right away,
cover and refrigerate until ready to use. Allow
chilled butter to stand at room temperature
30 minutes to soften slightly before serving.
> Cook’s Wisdom
Add butter to piping bag fitted with a star tip. Pipe butter
into single serving-sized dollops onto parchment-lined
cookie sheet; place cookie sheet in freezer. After dollops
have solidified, place in zip-tight freezer bag and freeze
up to 3 months.
½
½
1
½
1
garlic cloves, finely chopped
(1 tablespoon)
teaspoon Schnucks olive oil
(1 stick), softened
teaspoon chopped Full Circle fresh
rosemary leaves
teaspoon salt
pinch ground white pepper
1. In small microwave-safe bowl or cup, combine
garlic and oil. Heat in microwave oven on high
1½ to 2 minutes or until garlic is golden, stirring
occasionally during last minute of cooking. Let
mixture stand at room temperature until cooled.
2. In medium bowl, with mixer on high speed,
beat butter 2 to 3 minutes or until light and
fluffy, scraping bowl occasionally with rubber
spatula. Reduce speed to medium; add rosemary,
salt, pepper and garlic and beat 30 seconds or
until well combined. If not serving right away,
cover and refrigerate until ready to use. Allow
chilled butter to stand at room temperature
30 minutes to soften slightly before serving.
> Cook’s Wisdom
Keep a batch of butter on hand to sauté vegetables,
shrimp and chicken, or stir into baked or mashed
potatoes, pasta and egg dishes.
26
'E8@<H@+4FG8
Schnucks Select English Muffins are made to standards that are equal to
or 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.
<A74C4FF<BA9BECE8@<H@J<G;*6;AH6>F*8?86G
27
easter brunch > springtime sweets
Almond Crumb Coffee Cake
Prep: 20 minutes plus chilling and cooling
Streusel
butter, cut up
1 cup Schnucks all-purpose flour
3 cup Schnucks granulated sugar
1 teaspoon baking powder
½ teaspoon Schnucks ground cinnamon
1 pinch salt
Cake
1½ cups Schnucks all-purpose flour
1½ teaspoons baking powder
¼ teaspoon ground ginger
¼ teaspoon salt
½ cup Schnucks granulated sugar
butter, softened
¾ cup Schnucks sour cream
1 teaspoon almond extract
1 package (2.25 ounces) sliced
almonds (½ cup)
fresh raspberries for garnish (optional)
1. Prepare Streusel: In microwave-safe medium
bowl, heat butter in microwave oven on high
1 to 12 minutes or until melted, stirring every
30 seconds. Add remaining ingredients and
stir until well blended. Cover and refrigerate
30 minutes.
2. Meanwhile, prepare Cake: About 15 minutes
before streusel is chilled, preheat oven to 350°F.
Spray 9½-inch springform pan with nonstick
cooking spray. On sheet of waxed paper, mix
flour, baking powder, ginger and salt until well
combined. In large bowl, with mixer on medium
speed, beat sugar and butter 4 to 5 minutes
or until light and fluffy, occasionally scraping
bowl with rubber spatula. Add eggs, 1 at a time,
beating well after each addition. Add sour cream
and almond extract and beat until well blended.
Reduce speed to low; gradually add flour
mixture and beat just until combined, scraping
bowl occasionally with rubber spatula.
28
3. Pour batter into prepared pan. Crumble chilled
streusel over batter; sprinkle almonds evenly
over streusel. Bake 30 minutes or until wooden
pick inserted in center of cake comes out clean.
Cool cake in pan on wire rack 10 minutes. Run
thin plastic knife around edge of pan; remove
side of pan. Top cake with raspberries, if desired.
Serve cake warm or at room temperature.
Gingered Coconut Ambrosia
Prep: 15 minutes
Serves: 8
1
1
2
2
1
1
cup Schnucks sweetened coconut flakes
lime
cans (20 ounces each) Schnucks pineapple
chunks in natural juice, drained
cans (15 ounces each) Mandarin orange
segments in light syrup, drained
jar (24 ounces) refrigerated red grapefruit
segments in juice, drained
can (15 ounces) Schnucks grapefruit
sections in juice, drained
¼
¼
cup finely chopped crystallized ginger
cup loosely packed Full Circle fresh mint
leaves, chopped
1. Place coconut in microwave-safe 1-cup liquid
measuring cup or small bowl. Cook in microwave
oven on high 1½ to 2½ minutes or until coconut
is toasted and golden brown, stirring coconut
every 30 seconds.
2. From lime, grate 1 teaspoon peel and squeeze
2 tablespoons juice into large serving bowl. Add
remaining ingredients and coconut, and gently
toss to combine. Makes about 8 cups.
> Cook’s Wisdom
Ambrosia can be made up to 2 hours ahead, but
fruit will continue to release juice while standing. Use
2 tablespoons grated peeled fresh ginger in place of
crystallized, but do not use fresh if preparing ahead.
Substitute drained liquid from pineapple, oranges and
grapefruit for water to prepare flavored gelatin. Or,
pour liquid into ice cube containers and freeze; add to
smoothies or fruit juice drinks for added flavor.
Easy entertaining with big flavor.
it’s time for
real taste
ip
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Savory
29
30
0
savory savings > globetrotting
meals for a steal
When it’s time to prepare a weeknight meal, whip up one of these two quick and affordable
dishes. The heat of jalapeño chile peppers and sweetness of Mandarin oranges create the
perfect balance of flavors in our chicken stir-fry. Polenta has been referred to as “Italian grits”
and is extremely versatile. Try using it as a replacement for a pasta course, mashed potatoes
or bread. It’s great served warm with melted cheese or try adding mixed vegetables, chicken,
shrimp or scallops. Our version combines classic Italian flavors with sausage, tomatoes and
beans as the main ingredients.
Southwest Chicken Stir-Fry
Prep: 20 minutes plus marinating
1¼ pounds Schnucks Natural
chicken breast tenderloins
¾ cup Schnucks Select lime chipotle
marinade, divided
1 tablespoon Schnucks olive oil
2 orange, red and/or yellow bell peppers,
sliced (about 3 cups)
1 small jalapeño chile pepper,
sliced (optional)
3 green onions, cut into ½-inch
pieces (¼ cup)
2 tablespoons chopped fresh cilantro
leaves plus additional for garnish
1 can (11 ounces) Mandarin orange
segments in light syrup, drained
2 packages (8.8 ounces each) precooked
whole grain brown rice
lime wedges (optional)
1. Place chicken in large zip-tight plastic bag;
pour ½ cup marinade over chicken. Seal bag;
massage ingredients to combine. Refrigerate
1 hour to marinate.
2. Remove chicken from marinade; discard
marinade. Preheat 12-inch skillet or wok over
high heat. Add oil and chicken and cook
4 minutes, stirring occasionally. Add bell peppers
and jalapeño, if desired; cook 3 to 4 minutes
or until peppers are tender-crisp, stirring
occasionally. Stir in green onions, cilantro and
remaining ¼ cup marinade. Cook 1 minute,
stirring. Add orange segments and cook just
until chicken loses its pink color throughout and
reaches an internal temperature of 165°F, stirring
occasionally. Remove skillet from heat.
3. Prepare rice as label directs. Spoon rice into
deep bowls; top with stir-fry and sprinkle with
cilantro. Serve with lime wedges, if desired.
Creamy Polenta with Salsiccia,
Cannellini Beans & Tomatoes
Prep: 10 minutes
1
pound Schnucks salsiccia, casings
removed if necessary
1 medium onion, diced (1 cup)
1 orange, red or yellow bell pepper, diced
(about 1 cup)
1 can (15 ounces) cannellini or great
Northern beans, rinsed and drained
1 can (14.5 ounces) Schnucks Italian
style diced tomatoes with olive oil,
garlic & spices
4 teaspoons red wine vinegar
1¼ teaspoons salt, divided
1 can (14 ounces) chicken broth (1¾ cups)
2¼ cups Schnucks vitamin D whole milk
1 cup yellow cornmeal
2 tablespoons Schnucks unsalted butter
chunks with side of spoon. With slotted spoon,
transfer sausage to bowl.
2. Into same skillet, add onion and bell pepper
and cook over medium heat 3 to 4 minutes or
until onion is tender, stirring occasionally.
Add beans, undrained tomatoes, vinegar and
¾ teaspoon salt; heat to boiling over mediumhigh heat. Stir in sausage and cook 2 minutes or
until heated through. Remove skillet from heat.
3. Meanwhile, in 2- to 3-quart saucepan, heat
broth, milk and remaining 2 teaspoon salt
to boiling over high heat. With whisk, stir in
cornmeal; reduce heat to low. Cook 4 minutes
longer, stirring frequently. Remove skillet from
heat; add butter and stir until melted.
4. To serve, divide polenta between 6 pasta
bowls; spoon sausage mixture over polenta.
> Cook’s Wisdom
To make polenta “cakes,” pour prepared polenta into
9 x 9-inch baking dish; cool 1 hour, then cover and
refrigerate at least 6 hours or up to overnight. Cut
polenta into squares or triangles and cook in nonstick
skillet with olive oil or butter until lightly browned
on both sides.
1. Preheat 12-inch skillet over medium-high heat
2 minutes. Add sausage and cook 7 to 8 minutes
or until browned, breaking up sausage into large
31
!
s
u
o
i
c
i
l
e
D
Naturally
Vendor Ad #5
to Come
TM
What’ss naturally delicious for dinner? Our quality-guaranteed
What
quality guaranteed Schnucks Natural Chicken – exclusively at Schnucks.
Schnucks
It is all Grade A with no artificial ingredients and no added hormones or steroids. Plus, we have three varieties
certified by the American Heart Association, which means they are low in saturated fat and cholesterol.
We make mealtime easy!
Live
Liv
ve & Ea
Eat
at Yo
Y
Your
You
our
ur Way!
Wayy!
For this Buffalo Chicken Tenders recipe go to https://www.schnuckscooks.com/recipe.asp?p=recipe&d=1026
32

1 - Simply Schnucks

Transcription

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