Best Recipes of 2006

(hover for a description, click a photo for a recipe)
January - Cashew Chicken Curry February - Lavender Steak & Lavender Potatoes March - Salmon Chowder
April - Hot Cross Buns May - Asparagus Custard Tart June - Maple-Glazed Salmon
July - Fruity Gazpacho August - Peach Blueberry Cake September - Oatmeal Raisin Cookies
October - Apple Cider Indian Pudding November - Turkey Wild Rice Casserole December - Apple Yogurt Salad

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.

Never miss a Kitchen Parade recipe: Sign up for a free e-mail subscription.

If you like Kitchen Parade, forward this recipe to a friend who might too!

Black Pepper Almonds

Black Pepper Almonds

“Might as well the way I am.”

That’s my Dad’s customary response when offered a second helping, another slice of pie, just one more cookie.

Whether accompanied with contrition or, more often, by an appreciative grin, his words reflect the wisdom of 80 years.

So near the end of the holiday season, perhaps the rest of us might benefit from similar acceptance.

After all, the damage is already done: nearly all the holiday parties and family gatherings, buffets and dinners are behind us.

Besides, January 2 and the inevitable extra cycles on the Stairmaster will arrive soon enough.

So add these festive almonds to your New Year’s celebration fare. They pack an addictive bite along with (okay, feel virtuous, starting now!) protein and fiber. If you can, keep from tasting the candied pepper bits that fall from the nuts!

We might as well, the way we are.

ALANNA’S TIPS Black Pepper Almonds are an easy make-ahead or last-minute addition to party tables. Once they’re out of the oven, the trick is to keep the warm and still-sticky nuts from gluing together (and onto whatever they touch) as they cool and dry. Tupperware and well-buttered foil work, parchment would too.
Kitchen Parade is written by second-generation food writer Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Send a favorite recipe for party nuts to e-mail.

BLACK PEPPER ALMONDS

Deliciously addictive!
Active attention: 10 minutes to start, 15 minutes to finish
Time to table: 75 minutes
Makes 4 cups
  • Butter for foil
  • ¼ cup unsalted butter
  • ¾ cup brown sugar
  • 4 teaspoons water
  • 4 cups (1 pound) whole almonds, skins on
  • 1 tablespoon black pepper (freshly ground pepper for up-front pepper heat, commercially ground pepper for background bite)
  • 2 teaspoons table salt

Preheat oven to 300F. Line one or two rimmed baking sheets with lightly buttered foil.

Melt the butter in a large, deep skillet on medium heat. Add the brown sugar and water, then stir until the sugar dissolves. Stir in the almonds, pepper and salt. Cook at a fast bubble for about 5 minutes, stirring often.

Spread nuts in a single layer on the baking sheet(s). Bake for 30 minutes or until the nuts turn a deep golden brown. Remove from the oven and let cool a bit, then separate the nuts into individual pieces. Keep separating the nuts until they’re fully cooled and dried. If nuts are sticky, store in frig.

NUTRITION ESTIMATE Per 1/8 cup (about 10 nuts): 101 Cal (63% from Fat); 7g Tot Fat; 1g Sat Fat; 7g Carb; 1g Fiber; 150mg Sodium; 4mg Cholesterol; Weight Watchers 2 points

Never miss a Kitchen Parade recipe: Sign up for an e-mail subscription.

Apple Yogurt Salad

A favorite winter salad with apples, yogurt and fresh mint that's great for a winter brunch or Christmas morning. All the ingredients are familiar but the combination is a real delight.

Apple Yogurt Salad ♥ KitchenParade.com, a wintry salad, apples with Greek yogurt, tangerines, fresh mint and a touch of cardamom. Great for winter brunches and light desserts.

Summer fruit salads are effortless. The fruit is so abundant, so fresh, so intoxicating, no embellishment is needed.

Winter fruit salads take more thought. This apple salad has been a favorite for many years, it's often on the menu for my annual cookie swap but I also make it for a light breakfast for Christmas morning.

Orange juice concentrate is one of my "secret pantry ingredients". I keep a small can in the door of the freezer, scooping it out a spoonful at a time for intense orange flavor.

ALANNA's TIPS This is such a pretty salad! For color, I like to use one red-skinned apple and one green-skinned apple. Add tangerine sections, mint leaves and pomegranate seeds – extra festive!
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. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Follow Kitchen Parade on Facebook!

APPLE YOGURT SALAD

Hands-on time: 15 minutes
Time-to-table: 15 minutes
Makes 4 cups
  • 1/4 cup Greek yogurt (or sour cream)
  • 2 tablespoons orange juice (or 1 tablespoon juice concentrate)
  • 1/2 teaspoon cardamom (or cinnamon)
  • 2 apples, chopped bite-size
  • 2 Clementine tangerines, peeled, sections cut in thirds (or grapes)
  • 2 tablespoons chopped fresh mint (don’t skip this!)
  • Pomegranate seeds, optional but festive especially with green or yellow-skinned apples (easy way to remove the seeds from a pomegranate)

Mix the yogurt, orange juice and cardamom in a medium-size bowl. If you're mixing the salad ahead of time, stop here.

Just before serving, stir in the apple, then the more delicate tangerines and mint. Transfer to a serving dish and "rain" with pomegranate seeds. Serve immediately.

NUTRITION INFORMATION Per Half Cup: 49 Calories; 1g Tot Fat; 0g Sat Fat; 11g Carb; 2g Fiber; 1mg Cholesterol. WEIGHT WATCHERS POINTS Old Points 1 & PointsPlus 1

More Fruity Salad Recipes

(hover for a description, click a photo for a recipe)
Mexican Fruit Salad Spinach Salad with Fruity Vinaigrette, Fresh Fruit & Maple-Glazed Pecans Winter Fruit Salad

Shop Your Pantry First

(helping home cooks save money on groceries)

These Recipes Have Moved

Looking for the story about a Birthday Cake for Jesus? It's moved!

Looking for the recipe for my "signature salad" at Christmas? The recipe has moved, please see Festive Holiday Salad.

Date-Night Chicken

Date-Night Chicken, chicken & broccoli cooked together

Time was, the fastest way to a man’s heart was through his stomach. But in Title IX time, turn-about is fair play. Bachelors, take heed: the way to a woman’s heart is a home-cooked meal.

Restaurants are wise choices for first dates and special occasions. But soon enough, she’ll invite you over, then wait for you to reciprocate. Or she won’t, but your wallet will suffer from dining out.

Enter Date-Night Chicken, an easy, inexpensive and make-ahead supper guaranteed by a now happily married cousin to ‘reel them in’.

A relaxed evening at home is the bait. With a little planning, your preparations can be just as easy-going; with a little luck, your payoff can be just as big. First up, the tackle. Stop by the grocery, remembering to pick up salad essentials from the salad bar and something chocolate for dessert. You can cook the chicken, but not bake it, up to a day ahead.

With supper under control, survey the fishing hole. Create a romantic playlist on your iPOD just for her. Chill a bottle of white wine. Set the table with slow-burning candles. Set out cheese and crackers. Turn down the lights and turn up the thermostat. Take a shower and while you’re there, give the sink a quick wipe. So there you have it, bachelors, a proven method for impressing the woman of your destiny. If she loves your attentions, she’s a keeper, no catch and release.

Kitchen Parade is written by second-generation food writer Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Did you romance your mate with a special meal? Share the story and a recipe via e-mail.

QUICK SUPPER:
DATE-NIGHT CHICKEN

Bachelorhood begone
Hands-on time: 30 minutes
Time to table: 60 minutes
Serves 2 with leftovers or 4 without
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts
  • Pepper to taste
  • 1 pound fresh broccoli
  • 1 can low-fat mushroom soup
  • ½ cup low-fat mayonnaise
  • 2 teaspoons curry powder (don’t skip this)
  • Small squeeze lemon juice
  • 1 cup grated cheddar cheese
  • Egg noodles, cooked and tossed with butter

If baking right away, preheat oven to 350F. In a skillet, heat olive oil on medium til shimmery. Meanwhile, cut breasts into two or three pieces each. Drop into hot skillet, sprinkle with pepper, cook for 3 minutes without moving. Turn over, cook 2 more minutes. Turn off heat.

While meat cooks, cut broccoli tops into bite-size florets, arrange around perimeter of a large baking dish. Peel stems (because they’re tough) with carrot peeler, slice into ¼ inch coins and arrange in center. Cover with plastic wrap and microwave for 2 minutes. Remove plastic, arrange chicken in center over stems.

In a bowl, stir together soup, mayo, curry and lemon juice. Spread evenly across top. (If you’re cooking ahead, stop here, cover with plastic and refrigerate. A half hour before serving, remove from frig and preheat oven.) Sprinkle cheese over top. Bake for 30 minutes or until bubbly and hot all the way through.

NUTRITION ESTIMATE Per Serving: 471 Cal (55% from Fat); 29g Tot Fat; 9g Sat Fat; 14g Carb; 3g Fiber; 900mg Sodium; 111mg Cholesterol; Weight Watchers 11 points

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

Never miss a Kitchen Parade recipe: Sign up for an e-mail subscription.

Cranberry Pudding

A popular recipe from the 1950s and 1960s, a dense, moist cranberry cake served with a rich butter sauce.

Tis the season! The halls are decked, strings of street lights blink red and green, sweet singing in the choir. Snow is glistening and Jack Frost nips at our noses so the fire is so delightful. With any luck, Mommy’s kissing Santa Claus, we’ll all be home for Christmas and faithful friends will gather near. Soon enough, the night will fall silent, upon the midnight clear. We’ll hear the bells on Christmas morn, our finest gifts we’ll bring. Joy to the world!

In the kitchen, tis the season to turn to recipes festive and somehow familiar, even if new, simple and yet special, even if decidedly unfussy. These cranberry recipes are favorites at my house. The pudding cake stretches back into my childhood. I remember my mother ladling buttery pools onto plates, then licking the spoon. It’s an English-style pudding, a dense, moist cake. It’s delicious with the sauce, good without. Mom’s sauce called for cream but that’s rich for my taste. Still, it might suit you and your family.

CRANBERRY APPLESAUCE For a season-perfect ruby-red applesauce, just cook 12 ounces of fresh cranberries, 4 pounds of unpeeled but cored apples with 1/2 cup sugar and 1-1/2 cups water until fruit is soft, then run through food processor.

CRANBERRY CHAMPAGNE COCKTAIL For a festive starter for a holiday brunch or weeknight supper, just mix 1 cup low-calorie cranberry juice with 3 tablespoons Grand Marnier. To serve, place an ice cube in champagne glasses, fill halfway with the juice, then top with champagne. Add a twist of lime if there’s time.

CRANBERRY PUDDING

Moist pudding cake with butter sauce
Hands-on time: 20 minutes
Time to table: 1-1/4 hours
Serves 9
    CAKE
  • 1-1/2 cups flour (fluff to aerate before measuring)
  • 1/3 cup sugar
  • 1 teaspoon baking soda
  • 3 cups fresh or frozen cranberries (about 9 ounces), chopped in food processor to yield 2 cups
  • 1/2 cup molasses
  • 1/2 cup hot tap water
    BUTTER SAUCE
  • 1/2 cup unsalted butter (1 stick)
  • 2/3 cup brown sugar
  • 1 cup whole milk (half & half and cream work too)

CAKE Preheat oven to 350F. In a large bowl, whisk together the flour, sugar and baking soda. Stir in the remaining cake ingredients (the batter will poof a bit). Transfer to a well-buttered 9x9 pan. Bake for 45 – 50 minutes (will be slightly sticky). Cool slightly.

SAUCE Meanwhile, melt butter in a small saucepan, add sugar and stir til smooth. Bring to a boil, let simmer for about 5 minutes. Slowly add milk and return to a boil. Boil for 10 – 15 minutes, stirring occasionally, until sauce thickens slightly. Remove from heat but rewarm before serving.

Cut cake in nine pieces, serve warm topped with warm sauce.

NUTRITION ESTIMATE Per slice with sauce/without: 343/174 Cal (29%/1%); 11/0g Tot Fat; 7/0g Sat Fat; 59/41g Carb; 2/2g Fiber; 170/148mg Sodium; 31/0 mg Cholesterol; Weight Watchers 6/3 points

LATER NOTES

I knew this recipe was an 'oldie but goodie'! My Auntie Meryl reports that it was served at "every bridge club in town" in one version or another, in my home town. And great fun! I just now (2006) came across my Mom's column for cranberry pudding (yes, my Mom originated Kitchen Parade way back in 1959). Dated 1971, it starts off, "This cranberry pudding does not sound like much and does not even look like much when you serve it but it is outstandingly good, I think." I concur, on all counts! Cake: The cake itself is vegan and naturally fat-free, no dairy, no butter. I've made it successfully using Splenda as a sugar substitute and 100% white whole wheat flour. Cranberry Applesauce: If using Granny Smith apples, I recommend peeling first for the skins are some tough and escape the Cuisinart's blade.


Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. In 2009, Kitchen Parade celebrates its 50th anniversary with a special collection of my mother's recipes. 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!

More Wintry Dessert Recipes

(hover for a description, click a photo for a recipe)
Cranberry Apple Crisp Butter Tart Bars Molasses Ice Cream with Molasses Cookies

Shop Your Pantry First

(helping home cooks save money on groceries)

Quick Links to This Page

(for easy bookmarking and searching)
~ Cranberry Applesauce ~
~ Cranberry Champagne Cocktail ~