Innholdsfortegnelse for October/November 2021 i Allrecipes

THANKSGIVING FORECAST Definitely Delicious An uncertain world makes it impossible to predict exactly how Thanksgiving will shake out this year. But what happens in your kitchen, around your table, and on your plate is still mostly up to you. And we’re still betting it’s going to be tasty. As we began planning this issue, with 2020’s Turkey Day via Zoom in the rearview, we hoped Thanksgiving 2021 would be truly epic. I had visions of a ginormous potluck with a mile-long table and a week or more of smaller Friendsgiving gatherings to make up for lost time. As of this writing, it’s looking like that might not be advisable or possible for everyone. But, hey! We’re still here. We’re still hopeful. And we’re still eager to help you make the…

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About me: I’m Dakari Akorede, a 27-year-old middle school culinary instructor, private chef, teacher of online barbecue classes, and a district operations manager in New Orleans. My food odyssey: I grew up on the South Side of Chicago and as a child had a passion for food and cooking. I was always a bigger kid, so I struggled with weight and self-confidence for years. In my teens, I fell in love with football and played a few years at Stillman College in Alabama. After my football run was over, I decided to start a weight-loss journey. Prepping meals became my thing, first for me and then for my friends. That’s when I realized that food might be my calling. A budding BBQ obsession: As a kid, I would grill…

Sweet Orange & Cranberry ORANGE MARMALADE + DRIED CRANBERRIES (Rehydrate in water or soak in Grand Marnier or other orange liqueur.) + CHOPPED TOASTED WALNUTS Honeyed Pear & Thyme PEAR SLICES (If you’d like, soak them in brandy.) + HONEY + FRESH THYME LEAVES Sumac-Spiced Apricots & Olives DRIED APRICOTS + GREEN PITTED OLIVES + OLIVE OIL + GROUND SUMAC Caramelized Onion & Bacon CARAMELIZED ONION + COOKED BACON CRUMBLES + FRESH SAGE Maple, Apple & Pecans MAPLE SYRUP + APPLE SLICES + CHOPPED TOASTED PECANS + SNIPPED FRESH ROSEMARY…

MASHED VEG FORMULA HANDS-ON 15 MIN TOTAL 40 MIN SERVES 6 SUBMITTED BY JULIANA HALE NEW RECIPE GO ONLINE TO RATE & REVIEW 3 LB. ROOT VEGETABLES, PEELED AND CUT INTO2-INCH PIECES (such as celeriac, russet potatoes, or turnips) + 1 (32-OZ.) CARTON LOW-SODIUM VEGETABLE OR CHICKEN BROTH + ¼ CUP OLIVE OIL + ½ TO ⅓ CUP LOW-FAT MILK OR NONDAIRY MILK + 1 TSP. SALT + 1 TSP. SPICE(such as cumin, paprika, or za’atar) + ½ TSP. BLACK PEPPER + 1 TBSP. FRESHHERBS, SNIPPED (such as oregano, chives, or mint) 1. Put broth and root vegetables in a large saucepan. If necessary, add water to cover vegetables. Bring to a boil; reduce heat and simmer, covered, until tender, 20 to 30 minutes. Drain; return vegetables to pan. Drizzle…

PEANUT BUTTER AND PUMPKIN DOG TREATS All You Need ½ cup canned pumpkin2 eggs2 Tbsp. natural creamy peanut butter [Note: Check the ingredients list to be sure your peanut butter does not contain xylitol, a sweetener sometimes found in peanut butter and yogurt products. It can be toxic to pets, even in small amounts.]½ tsp. cinnamon½ tsp. salt2½ cups whole-wheat flour All You Do 1. Preheat oven to 350°F. 2. Whisk together pumpkin, eggs, peanut butter, cinnamon, and salt in a bowl. Using a wooden spoon, gradually stir in flour. (The dough will appear dry and crumbly.) 3. Turn dough out onto a work surface and knead until it comes together as a stiff ball. Roll out to ¼ inch thick. Cut out shapes using a bone or other cutter. Use…

KNOW THE LINGO There’s a difference between cleaning, disinfecting, and sanitizing. According to the Centers for Disease Control and Prevention, cleaning is a physical process that removes grime and dirt. It may reduce the number of germs, but it doesn’t necessarily kill them. Disinfecting, a chemical process, kills germs on surfaces. Sanitizing is reducing the number of germs to a safe level through cleaning or disinfecting methods. DISINFECT HOT SPOTS Most studies show that the flu virus can live on surfaces and potentially infect for up to 48 hours. The CDC reports that, while risk of COVID-19 infection from surfaces is low, the virus can last on nonporous indoor surfaces for 72 hours or more. Daily cleaning and disinfecting can reduce your risk. For a list of approved virus-mitigating products,…

CIDER-BOURBON THERMOS COCKTAIL HANDS-ON 10 MIN TOTAL 15 MIN SERVES 6 SUBMITTED BY JULIANA HALE NEW RECIPE GO ONLINE TO RATE & REVIEW 2¾ cups apple or pear cider¼ cup pure maple syrup3 bags cinnamon-flavored black tea1 inch fresh ginger, sliced3 cardamom pods, cracked6 oz. bourbon¼ cup lemon juiceCinnamon sugar, apple slices, and cinnamon sticks for garnish 1. Bring cider and maple syrup just to a boil in a saucepan. Remove from heat. Add tea bags, ginger, and cardamom. Let stand, covered, 5 minutes. Remove and discard tea bags and spices. Stir in bourbon and lemon juice. 2. Transfer to a warmed 32- to 40-oz. thermos. [For a chilled cocktail, after removing tea bags and spices, put saucepan in a bowl of ice water and stir occasionally until chilled. Add…

It’s Kind of a Sappy Story. The sap or bark of more than 20 tree species can be transformed into delicious syrups. A few types to try: Birch Mildly sweet, birch syrup’s rich, bold, and tangy flavor complements both savory and sweet dishes. Mix it up in a cocktail. Brush it on as a glaze on Brussels sprouts, fish, or roasts. Or use it to punch up the taste of cookies, caramel corn, and muffins. Hickory With its slightly spicy notes, hickory syrup can sweeten hot cocoa or buttercream frosting and makes a great grilling companion in marinades or barbecue sauces. Beech The sap of American beech trees distills to a syrup that’s intense, with dark caramel and raisin flavors. Try it where you might otherwise use molasses—such as in…

GET MORE FREEZER-FUELED SIDES Click here to see 20 more recipes that start with frozen vegetables.…

TOPPERS Galore Dress up your cornbread, mulled juice, and chili with toppings you have on hand: BUTTER, HONEY, OR MAPLE SYRUP CINNAMON STICKS AND ORANGE OR LEMON TWISTS SOUR CREAM, GREEK-STYLE YOGURT, SHREDDED CHEDDAR, OR CRUMBLED COTIJA SLICED RADISHES, JALAPEÑOS, OR GREEN ONIONS TORTILLA CHIPS, STRIPS, OR ROASTED PEPITAS SHREDDED LETTUCE, FRESH CILANTRO, OR LIME WEDGES Light It Up You can find candle-making supplies at crafts stores or online. We used kits from Bramble Berry, which offers several scents and jar types. From $35 at brambleberry.com Prefer to upcycle? Buy wax and wicks and use orphaned drinking glasses or those little yogurt containers and jam jars you’ve been accumulating. For this look, we used cocktail glasses made of recycled Mexican glass. If you prefer, make the candles ahead of time…

During stressful times, healthy levels of serotonin, a chemical produced by nerve cells that plays a key role in our mood, may help us feel more emotionally stable and happy. While we can’t get serotonin directly from food, the fiber in root vegetables promotes favorable gut bacteria. And because most of our serotonin is produced in our gut, having healthy gut microbes is essential for increasing our serotonin. Root vegetables are the edible part of a plant that grows underground. There are several families of root vegetables, including tap roots (turnips, beets, carrots), tuberous roots (sweet potatoes, yucca), and tubers (potatoes, yams). Autumn is the perfect time to dig into them. Roast and braise them to intensify their natural sweetness, add them to soups and stews, or mash them. Antioxidants,…

ROASTED BEETS with Goat Cheese and Walnuts HANDS-ON 20 MIN TOTAL 1 HR, 15 MIN SERVES 8 SUBMITTED BY CHEF JOHN 36 REVIEWS 2 lb. beets, tops and bottoms trimmed and beet greens reserved2 Tbsp. walnut oil4 oz. soft goat cheese½ tsp. kosher salt½ Tbsp. freshly ground black pepper¼ cup champagne vinegar1 cup chopped walnuts, toasted1 Tbsp. chopped fresh chives 1. Preheat oven to 375°F. Wrap beets in foil and bake on a baking sheet until tender, 45 to 60 minutes. (Beets can be baked and chilled, in foil, 1 day ahead.) 2. Increase oven temperature to 400°F. When beets are cool enough to handle, peel, halve, and cut into ½-inch-thick half-moon slices. 3. Brush a 2-qt. baking dish with walnut oil. Arrange beet slices in a single layer. Crumble goat…

CHICKEN PASTA WITH CAJUN SEASONING HANDS-ON 15 MIN TOTAL 30 MIN SERVES 2 SUBMITTED BY TAMMY SCHILL 2,083 REVIEWS 4 oz. dried linguine2 (6-oz.) boneless, skinless chicken breasts, sliced into thin strips2 tsp. Cajun seasoning2 Tbsp. butter1 cup chopped green bell pepper¾ cup sliced fresh mushrooms½ cup chopped red bell pepper2 Tbsp. minced green onion¼ tsp. salt¼ tsp. black pepper¼ tsp. dried basil⅛ tsp. garlic powder1½ cups whipping cream2 Tbsp. grated Parmesan cheeseFresh basil leaves, for garnish 1. Cook linguine according to package directions until al dente. Drain. 2. Meanwhile, sprinkle chicken all over with Cajun seasoning. Melt butter in a large skillet over medium heat; add chicken and cook, stirring occasionally, until no longer pink and juices run clear, 5 to 7 minutes. 3. Stir peppers, mushrooms, and…

NEARLY 30 PERCENT OF ADULT MEN AND 60 PERCENTOF ADULT WOMEN DO NOT CONSUME ENOUGH CALCIUM.– Dietary Guidelines for Americans 2020–2025 Well known for being essential to bone health, calcium does so much more. Almost every cell in our body uses calcium in one way or another: Our muscles need it to move and contract. It helps the body maintain blood pressure. It transmits messages from the brain to the rest of the body, regulates certain hormones, and more. It’s recommended that women between the ages of 19 and 50 and men between the ages of 19 and 70 consume 1,000 milligrams of calcium per day; women 51 and older and men 71 and older should aim for 1,200 milligrams. But most Americans don’t get enough calcium, according to the…

At our house, a giving-back moment usually begins with me telling my two teens a story that pulls them out of their world of TikTok dances and Pokémon battles and into someone else’s. “Knowing someone’s situation makes you want to give,” my 13-year-old son, Stephen, acknowledges. “Not just with your hands, but with your heart.” Last year, when I told my kids about an elderly woman who lived alone with few resources in a tiny, run-down senior home, they were moved. Using their own money and time, they presented her with a blanket, cards, and sweet treats, and serenaded her with Christmas carols. Grateful and touched, she sang along with them. There were no earbuds or cell phones, only cheery voices and full hearts. As we got back in our…

JACKIE’S KILLER KRAB DIP HANDS-ON 10 MIN TOTAL 10 MIN SERVES 6 SUBMITTED BY JKK5 25 REVIEWS 1 (8-oz.) pkg. cream cheese, softened½ cup mayonnaise¼ cup sour cream1 lb. leg-style imitation crabmeat, chopped1 cup shredded cheddar cheese (4 oz.)1 (2.25-oz.) can black olives, drained and chopped1 Tbsp. dried dill½ tsp. vinegar-based hot pepper sauceBlack pepper and fresh dill, for garnish Stir together cream cheese, mayonnaise, and sour cream in a bowl. Stir in crabmeat, cheddar, olives, dill, and hot pepper sauce. Garnish with pepper and fresh dill. If desired, serve with mini bell peppers, celery sticks, carrot slices, or other dippers. armagazine.com/jackies-killer-krab-dip PER ¾-CUP SERVING: 435 CAL; 36G FAT (15G SAT); 13G PRO; 15G CARB (1G FIBER, 7G SUGARS); 850MG SODIUM “I brought this to work today, and my…