Wednesday, December 31, 2003

Best Recipes of 2003

(hover for a description, click a photo for a recipe)
January - Beef Stew with Cranberries (Swedish Kalops) February - Chicken Cacciatore March - Tiapinno (Ciopinno) - Italian Fish Stew
April - Tender Pork Tenderloin May - Sweet-Corn Soup with Shrimp June - Gingerbread Muffins
July - Parmesan Chicken August - Wild Rice Salad September - Sautéed Red & Yellow Pepper Relish
October - Baked Apples November - At Last! Black Bean Soup December - Holiday Fruit Parfait

More 'Best of the Year' Favorite Recipes from Kitchen Parade


Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences.

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Friday, December 19, 2003

Recipe for Holiday Fruit Parfait with
Yogurt, Cranberries, Applesauce, Pineapple & Kiwi

Prepare to behold one of the prettiest dishes ever! Imagine jewel-colored layers of cranberry and applesauce, golden pineapple and yogurt lined with iridescent kiwi slices. It does indeed look impressive but is easy as can be to assemble!

This colorful fruit medley was a hit at a holiday brunch last year. “This is really good,” a friend raved. Another friend at first seemed to disagree. “No way,” she said and then continued, “This is really, REALLY good.”

Everyone at the table nodded, surprised at the unusual combination of tart cranberry, sweet fruit and creamy yogurt.

And it looks as good as it tastes! The kiwi shines like exotic green glass against the pale yogurt and ruby-colored cranberry. “No way,” my friend might have responded, “This is really, REALLY beautiful.”

Prepared in advance, the fruit salad is also perfect for Christmas morning, perhaps served with fruity muffins or cinnamon buns. This makes time for a morning twirl around the kitchen, a story-time snuggle beneath a blanket, a moment for contemplation of the all-year blessings of the holidays.

ALANNA's TIPS To make your own applesauce, chop a mix of apple varieties, leaving the peels on; cook until soft with just a bit of water. Pull out your prettiest clear glass bowl and serve tableside for maximum effect. I wish I could promise that the layers 'stay' looking pretty once it's being served, but no. For a small group, individual parfaits might be especially impressive. Purchase the kiwis a few days ahead for additional ripening time. Slice the kiwis quite thin so they’ll more easily adhere to the sides of your bowl. To serve a larger group, add other fruit, perhaps oranges and bananas.

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Become a Kitchen Parade fan on Facebook!

HOLIDAY FRUIT PARFAIT

Hands-on time: 30 minutes Time to table: Minimum 3 hours
Makes 6 cups
  • 1-1/2 cups cranberries (about 6 ounces)
  • 1/3 cup water
  • 3 tablespoons sugar
  • 1-1/2 cups chunky applesauce (see TIPS)
  • 4 - 6 kiwis, peeled, cut in 1/4 inch rounds
  • 1 cup pineapple (fresh if available) cut in 1/2 inch pieces
  • 3 cups low-fat vanilla yogurt
  • 1/4 teaspoon cinnamon
  • Additional pineapple, for garnish

Combine cranberries, water and sugar in heavy small saucepan, stirring until sugar dissolves. Bring to a boil over medium heat and cook until berries are soft, about 3 minutes. Reserve 2 tablespoons to use later as topping. Mix applesauce into remaining cranberry mixture. Cover and refrigerate until cold, at least 1 hour.

Arrange kiwi rounds in a single layer on the bottom of a clear glass bowl. Stand remaining kiwis around the bowl’s bottom edge, pressing to adhere to the glass. Spoon cranberry-apple mixture over top, then top with pineapple. Stir yogurt and cinnamon together and pour evenly over fruit. (If the bowl is shallow, one layer works great. If the bowl is tall, such as the trifle bowl in the photograph, two layers work better. For two layers, you may want more pineapple.) Cover and chill at least 1 hour and up to 1 day.

An hour or so before serving, top with reserved cranberry mixture and garnish pineapple.

NUTRITION ESTIMATE Per 1/2 cup serving: 133 Calories; 4g Protein; 1g Tot Fat; 1g Sat Fat; 29g Carb; 3g Fiber; 42mg Sodium; 3mg Cholesterol; Weight Watchers 2 points
Adapted from Bon Appetit, December 2000


A Winter Brunch Menu


More Holiday Brunch Ideas

(hover for a description, click a photo for a recipe)
Swiss Muesli Eggnog French Toast with Apple Cranberry Compote Bacon & Egg Breakfast Bake

More Fruit Salad Recipes

(hover for a description, click a photo for a recipe)
Winter Fruit Salad Apple Yogurt Salad Grape Salad with Almonds & Cilantro

Shop Your Pantry First

(helping home cooks save money on groceries)





© Copyright 2009 Kitchen Parade



Friday, December 5, 2003

Saturday Soup

What to eat when your fridge is filled with nothing but bits of leftovers? Saturday Soup! It's my family's proven forumula for using up lots of bits of leftovers. It's rarely pretty but it's usually surprisingly tasty – and best of all, food waste drops to nil.

Leftovers for Saturday Soup

Thanksgiving leftovers are the best! But if a week’s gone by and your fridge still holds turkey bounty, chances are, everyone’s ready to move on.

SATURDAY SOUP is a terrific way to use up leftovers all year round. Make it regularly and you’ll find yourself saving tiny bites of leftovers (sometimes in a designated container in the fridge or freezer) that might otherwise go to waste.

As a kid, we threw a batch together for Saturday lunch, cleaning out the fridge before Mom headed to the store to pick up the next week’s groceries. Because the leftovers changed every week, two pots rarely tasted the same, except for being both reliably delicious and completely unrepeatable!

ALANNA's TIPS Bacon meat itself is optional but bacon fat seems to meld all the flavors. Add only enough leftovers as needed for the next meal because leftover Saturday Soup is strictly forbidden! Experiment! Memorable batches have included fruit cocktail and applesauce; one great potful used up leftover sauerkraut and sausage.

SATURDAY SOUP

Hands-on time: 10 minutes
Time to table: 15 – 20 minutes
Serves: You Decide
  • 2 slices bacon, chopped, or about 1 tablespoon bacon fat
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon flour
  • 1 cup liquid – skim milk, chicken broth, tomato juice, broth from cubes, etc, heated in microwave
  • Leftover meat, chopped
  • Leftover vegetables, chopped
  • Leftover pasta, rice, fried or mashed potatoes, etc.
  • Leftover fruit, chutney, etc.
  • Salt, pepper, hot sauce, etc.

Sauté the bacon, onion and garlic until soft. Stir in the flour and combine well. Slowly add the hot liquid, stirring to avoid lumps. Add leftover meat, vegetables, starches and other leftovers. Stir until hot, about 5 – 10 minutes since the ingredients are already fully cooked.

Add more liquid as needed for volume and to keep soupy. If you’re short on leftover vegetables, add a can or two. Limit the starches; a little is a lot. Once the soup is hot, taste it and add salt and pepper. If the soup tastes flat, add more garlic, Tabasco or other spices.



Saturday Soup

Saturday Soup is rarely pretty but it is often surprisingly tasty. This batch used up some leftover pulled pork, leftover cooked turkey, leftover Plant Sale Soup and a few shriveled grapes.

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Do you have a favorite technique for using up leftover that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com.

How Do You use Up Leftovers?

Too often, leftovers just languish in the fridge, then we throw them away. So if you've got a tip for how to successfully manage leftovers, share it with other Kitchen Parade readers in the comments. I'd love to know your ideas!


Looking for Recipes for Leftover Turkey?

(hover for a description, click a photo for a recipe)
Turkey Tetrazzini on Toast Chicken & Wild Rice Soup (Turkey & Wild Rice Soup) Turkey Wild Rice Casserole





© Copyright 2003 Kitchen Parade