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Smart & Satisfying
By Carol McGarvey
FEATURED RECIPES FEBRUARY/MARCH 2010

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With a harsh winter that started waaaaaaaay too early, Iowans were bombarded with a cutting combination, snow and ice. While hunkering down and hibernating felt like the only way to cope during the bad weather, it’s now time to look forward.

We’ve all satiated our taste buds with lots of comfort dishes to help us keep warm.
But spring will come at some point, so let’s move ahead with some new ideas. Don’t be shy about trying some new foods in the produce aisle or giving the standards a new purpose.

 

recipe

Spicy Sausages and Linguine
2 tablespoons olive oil
2 cloves garlic, minced
10 small pork sausage links, cut up
¼ teaspoon dried Italian seasoning, crushed
1 jar (24 ounces) picante sauce
3 sweet peppers, sliced
1 medium onion, sliced
8 ounces fresh mushrooms, sliced
1 package (16 ounces) linguine, cooked and drained
Grated Parmesan cheese

Directions:
Heat oil in 10-inch skillet over medium-high heat. Add
garlic, sausage links, and Italian seasoning. Cook until sausages are browned and cooked through.
Add picante sauce, peppers, onion, and mushrooms. Heat to a boil. Cover. Reduce heat to low.
Cook for 25 minutes or until the vegetables are tender. Serve over linguine and top with cheese. Makes 4 servings. Recipe from Pace Foods

*See more recipes in our pasta collection

recipe

Avocado and Apple Chicken Salad
2 cups cooked chicken or turkey cut into 1-inch pieces (about 12 ounces)
1 cup diced sweet red apple
½ cup thinly sliced celery
¼ cup lightly toasted pecans, coarsely chopped
½ cup roughly chopped flat-leaf (Italian) parsley
¼ cup chopped red onion
1½ tablespoons chopped mint (about 10 leaves)
1½ tablespoons chopped jalapeño pepper
½ teaspoon salt
1 tablespoon fresh lemon juice
1 teaspoon olive oil
1 fully ripened avocado, halved, pitted, peeled, and diced
4 cups mixed baby salad greens

Directions:
In a large bowl combine chicken, apple, celery, pecans, parsley, onion, mint, jalapeño, salt, lemon juice, and olive oil; toss gently.
Add avocado; toss gently until all ingredients are combined, leaving some diced avocado visible and mashing some. Serve over mixed greens. If desired, garnish with more avocado and parsley. Makes 8 servings, about 6 cups. Recipe from Avocados from Mexico

*See more recipes in our salads & veggies collection

recipe

Chilled-Out Apple Salsa
2 apples, cored and diced
2 cups diced, peeled tomatoes
1 celery stalk
1 onion, diced
1 sweet green pepper, diced
1½ teaspoons salt
1 tablespoon cider vinegar
1 tablespoon sugar
1 green chile pepper, chopped

Directions:
Combine all ingredients; if finer texture is desired, chop with fine blade in a food grinder. Cover tightly and chill overnight. Serve with chips or use as a topping for cheese quesadillas, tacos, or nachos. Or serve with chicken or fish. Makes about 3½ cups. Recipe from Enza Apples

*See more recipes in our sauces & dressings collection

recipe New Orleans Beignets
1 whole egg, separated
3 tablespoons superfine sugar
½ cup milk
1 teaspoon vanilla extract
¾ cup flour
¼ teaspoon salt
¼ teaspoon ground cinnamon
2 apples, cored and sliced into matchsticks
Oil for deep-frying
Powdered sugar for dusting

Directions:
Mix yolk with 2 tablespoons sugar. Stir in milk, vanilla, and dry ingredients and mix until smooth. Leave batter mixture to rest in the refrigerator for 20 minutes.

Whisk egg white to form soft peaks. Gradually whisk in remaining sugar. Gently fold egg white and apples into batter.

Heat deep-frying oil to a high heat (340°F). Spoon small scoops of batter carefully into oil. Cook until golden on each side. Lift out and place on paper towels to drain. Dust with powdered sugar and serve immediately. Makes 15 beignets. Recipe from Chef Geoff Scott 

*See more recipes in our desserts collection

recipe

Cheesy Cinnamon Raisin Grill
2 slices cinnamon raisin bread
1 American cheese single
¼ small apple, cut into thin slices
2 teaspoons butter or margarine, softened

Directions:
Top one bread slice with cheese and apple slices; cover with remaining bread slice.
Spread outside of sandwich with butter.

Cook in skillet or griddle on medium heat 2 minutes on each side or until golden brown on both sides. Makes 1 serving. Recipe from Kraft

*See more recipes in our veggie & salads collection

recipe

Rustic Grilled Cheese
2 slices multigrain bread
1 teaspoon honey mustard
6 slices deli shaved rotisserie seasoned  chicken breast
2 thin tomato slices
1 American cheese single
2 teaspoons butter, softened

Directions:
Spread one of the bread slices with mustard; top with chicken, tomatoes, and cheese. Cover with remaining bread slice.

Spread outside of sandwich with butter. Cook in skillet or griddle on medium heat  3 minutes on each side or until golden brown on both sides. Makes 1 serving. Recipe from Kraft

*See more recipes in our veggie & salads collection

 

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