EXPLOREMY LIBRARY
Food & Wine
Better Homes and Gardens Fast & Fresh

Better Homes and Gardens Fast & Fresh

Better Homes and Gardens Fast & Fresh

Quick and wholesome meals are just a few steps away with Fast & Fresh magazine. This family-friendly collection is full of strategies for delicious recipes full of nutritious ingredients. Look for solutions to get meals on the table easily including 5-ingredient dishes, slow cooked meals you can make while away, double duty dinners with creative ways to use leftovers, 15 meals to make with one grocery, and more. For extra help in the kitchen, look for tips from the Better Homes & Gardens Test Kitchen for planning, shopping, and cooking. And be sure to look for icons for kid-friendly recipes and simple swaps to customize meals to your taste.

Country:
United States
Language:
English
Publisher:
Meredith Corporation
Frequency:
One-off
Read More

in this issue

1 min.
tactile tools

1. OXO 3-IN-1 AVOCADO SLICER $10; oxo.com - Halve, pit, and mash avocados for guacamole.- Pit stone fruit and chunk for salads or yogurt bowls.- Make perfect slices for toasts and tartines. 2. CHEF’N LOOSELEAF PLUS GREENS & HERB STRIPPER $8; chefn.com - Stem leafy greens for salads or roasted chips.- Strip hearty herbs (thyme, rosemary) to season fish, seafood, or meat, or make compound butter.- Snip leafy herbs (basil, mint, cilantro) and add to salads and stir-fries. 3. KUHN RIKON ORIGINAL SWISS PEELER $5; kuhnrikonshop.com - Peel sweet potatoes, carrots, and parsnips.- Shave green or red cabbage for stir-fries and slaws.- Zest citrus for cocktails, sauces, and desserts. 4. OXO TABLETOP SPIRALIZER $40; oxo.com - Spiralize carrots and zucchini for a low-carb pasta alternative.- Cut potatoes and roast them into curly fries.- Add spiralized veggies to soups and stews. 5. JOSEPH…

4 min.
breakfast goes savory

Turmeric and Chile Hash Browns HANDS-ON TIME 15 minutes TOTAL TIME 50 minutes YOU NEED: 1½ lb. russet potatoes, peeled and cut into ½-inch pieces (4½ cups) 1 tsp. mustard seeds (optional) ½ tsp. ground turmeric 1 cup chopped yellow onion 1 Tbsp. grated fresh ginger 3 fresh serrano chiles, stemmed, seeded, and chopped (tip, page 22) 4 eggs ½ bunch fresh cilantro, chopped MAKE IT 1 Bring a pot of salted water to boiling (for shortcut, see tip, right). Add potatoes; reduce heat. Simmer 5 minutes or until just tender but still firm when pierced with a fork or knife. Drain well. 2 In a 10-inch skillet heat 2 Tbsp. vegetable oil over medium. Add mustard seeds (if using) and turmeric; cook 10 seconds. Add onion, the ginger, and ½ tsp. salt. Cook and stir 3 to 5 minutes or until onion is…

1 min.
more of a sweets-for-breakfast type?

TROPICAL OVERNIGHT OATS In a medium bowl combine 2 cups regular rolled oats, one 13.66-oz. can unsweetened light coconut milk, 4 tsp. honey, 1 tsp. vanilla, and ½ cup yogurt. Divide mixture among four half-pint jars or bowls. Cover and chill at least 6 hours or overnight. Serve with chunked mango and kiwi and toasted, unsweetened large coconut flakes. SMOOTHIE POPS Blend 1 cup each frozen berries and cranberry-apple juice; 1 sliced, frozen banana; ½ cup plain Greek yogurt; and 1 tsp. honey. Pour into ice pop molds and freeze. MEXICAN CHOCOLATECHIA PUDDING Whisk together 1¾ cups milk, 1 cup plain fat-free yogurt, 3 Tbsp. honey, 1 tsp. vanilla, 3 Tbsp. unsweetened cocoa powder, 1 tsp. ground cinnamon, and ¼ tsp. salt. Whisk in ½ cup chia seeds. Divide mixture among four half-pint jars or…

4 min.
off with the top

Tomato and Prosciutto Tartines HANDS-ON TIME 15 minutes TOTAL TIME 20 minutes YOU NEED: 4 ½-inch-thick slices sourdough or French bread3 cloves garlic, minced1 cup arugula, plus additional for topping½ cup walnuts, toasted⅓ cup grated Parmesan cheese1 Tbsp. lemon juice2 tomatoes, cored and thinly sliced2 oz. thinly sliced prosciutto4 to 6 oz. fresh mozzarella, thinly sliced MAKE IT 1 Preheat broiler. In a small bowl combine 1 Tbsp. olive oil and one-third of the garlic. Brush bread slices with oil mixture. Arrange on a baking sheet. Broil 4 inches from the heat 1 to 2 minutes or until lightly toasted, turning once. 2 In a small food processor or blender combine an additional 3 Tbsp. olive oil, the remaining garlic, 1 cup arugula, the walnuts, Parmesan, lemon juice, and ¼tsp. salt. Cover and process or blend until…

2 min.
fire-roasted tomato salsa

MAKE IT Preheat broiler. Arrange 1¼ lb. roma tomatoes and 2 poblano peppers, cut into quarters, seeded, and skin sides up, in a foil-lined 15×10-inch baking pan. Broil 3 to 4 inches from the heat 8 to 10 minutes or until skins are lightly charred, turning tomatoes once. Add 2 Tbsp. olive oil and 4 cloves garlic, peeled and halved; toss to coat. Broil about 5 minutes more or until garlic is soft and tomato and pepper skins are blackened. Cool in pan on a wire rack. In a food processor or blender combine tomatoes, peppers, garlic, and any juices in pan. Add 1 small chopped red onion; 2 canned chipotle peppers in adobo sauce, plus 1 to 3 tsp. sauce; 2 to 3 Tbsp. lime juice; and ¼ cup chopped fresh cilantro. Cover…

8 min.
greens & grains

Grain Salad with Greens, Cherries, and Crispy Bacon HANDS-ON TIME 10 minutes TOTAL TIME 40 minutes FARRO Nutty and chewy, this ancient grain is high in protein and fiber, and comes in both pearled and semipearled varieties. Pearling removes the bran layer, making the farro cook faster. (Semipearled farro retains part of the nutrientrich bran.) YOU NEED: 1 cup uncooked farro, rinsed and drained 4 slices center-cut bacon 1 5-oz. pkg. baby kale 1½ cups pitted fresh or frozen (thawed) sweet cherries, halved if desired ¼ cup red wine vinegar 1 tsp. coarse grain mustard 2 oz. blue cheese, crumbled or sliced MAKE IT 1 In a medium saucepan combine 3 cups water and the farro. Bring to boiling; reduce heat. Cover and simmer 30 minutes or until tender. Drain excess liquid. 2 Meanwhile, in a 10-inch skillet cook bacon over medium until browned and…