The Salina Journal from Salina, Kansas on April 8, 2001 · Page 57
Get access to this page with a Free Trial

The Salina Journal from Salina, Kansas · Page 57

Publication:
Location:
Salina, Kansas
Issue Date:
Sunday, April 8, 2001
Page:
Page 57
Start Free Trial
Cancel

Continued fi-om previous page Very Simplest Mashed Potatoes Behind the recipe: Once you've made these potatoes, you'll never need a recipe again. To save time, I've used baby "new" potatoes. Larger ones can be used, but remember to increase cooking time, or cut in chunl<s. 2 pounds red new potatoes 6 Tbs. butter, at room temperature Salt and freshly ground black pepper, to taste 2 Tbs. coarsely chopped fresh parsley (optional) Place potatoes in a large saucepan; cover with water. Bring to boil, cover, then simmer until a wooden or metal sl<ewer inserted into a potato can be removed with no resistance, 15-20 minutes. Reserve 'A cup of the potato cool<ing liquid; set aside. Drain potatoes. then, leaving them in the pan, slash with a l<nife to breal< them up a bit. Add butter, about'/»cup of the reserved potato water and a generous sprinl<ling of salt and pepper. Roughly crush potatoes with a masher or fork. Adjust seasonings, add more liquid if needed and stir in parsley. Keep warm, covered on back of stove, or serve immediately. S«rv«s: 6. Par tarving: 213 calories, 2Sg carbohydrates, 11 g fat (79 saturated), 3g protein, 7g fiber, 127mg sodium. Steam-Sautded Asparagus Behind the recipe: This technique is good for lots of other vegetables: sugar snap peas, carrots, broccoli, green beans, cauliflower, cabbage, winter squash, Brussels sprouts and morel If you want to cook just 1 pound of vegetables, simply reduce the water, butter and salt slightly. And if you want to add other flavorings — lemon or orange zest, dried herbs, onion or garlic — just add them to the pot along with the other ingredients. Don't start cooking the asparagus until you're about to sit down for the salad. V2 cup water IV2 Tbs. butter V2tsp.salt 1V2 pounds asparagus, ends snapped off and discarded Ground black pepper Bring water, butter, salt and asparagus to boil in a Dutch oven or a large deep skillet. Cover and steam over medium-high heat until asparagus are brightly colored and just tender, about 5 minutes. Remove lid and continue to cook until liquid evaporates, 1 -2 minutes longer. Adjust seasonings, including pepper to taste. Sarv«:6. Per serving: 45 calories, 3g protein, 3g carbohydrates, 1 g fiber, 3g fat (2g saturated), 224mg sodium. Strawberry-Almond Tarts Behind the recipe: With the dough already mixed and rolled, fruit tarts are a cinch to make with frozen puff pastry. Stick pastry in the fridge to thaw; if you forget, then open the package and separate the sheets — they'll thaw in no time. Many fruits can be substituted for the strawberries: Try raspberries, apples, apricots, peaches or pears. 1 package (17V40unces) frozen puff pastry sheets, thawed 1 egg, beaten 4-ounce tube of almond paste 3 Tbs. sugar IVj pints strawberries, washed, hulled, patted dry, sliced Adjust oven racks to lower-middle position and heat oven to 425 degrees. Working one sheet at a time on a lightly floured work surface, cut each sheet into four squares, reserving two of the squares for another use, or make two extra tarts. Working with one square of dough at a time, fold each side of dough in V2 inch, then unfold to form a crease. With a pastry brush, brush the four corners of dough with the beaten egg, then pinch each corner to form a 4-cornered lipped square. Place tart shells on a parchment-lined baking sheet. Grate almond paste on the coarse side of a box grater, separating it as it's grated to prevent clumping. Sprinkle over the bottom of the tart shells along with some of the sugar. Arrange strawberries over the almond paste in slightly overlapping rows. Sprinkle strawberries with a little more sugar. Bake until golden brown, 15-20 minutes. Cool briefly; serve. (The tarts can be baked ahead and rewarmed at 200 degrees, or baked during the meal.) Serve with whipped cream or ice cream. Serves: 6. Per serving: 483 calories, 8g protein, 47g carbohydrates, 2g fiber, 20g fat (4g saturated), 165mg sodium, ca 12 USA WEEKEND • April 6-8,2001

What members have found on this page

Get access to Newspapers.com

  • The largest online newspaper archive
  • 11,100+ newspapers from the 1700s–2000s
  • Millions of additional pages added every month

Try it free