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7/28/2019 s Chucks Cooks Spring 2010
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cinco de mayofeastpg. 6 beautifulberriespg. 8 cookingschoolpg. 14 expresslanepg. 24
www.schnuckscooks.com
7/28/2019 s Chucks Cooks Spring 2010
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Thankyou for picking up a copyofour Schnucks Cooksmagazine.Weknew itwould be hard to resist that delicious-looking cupcakeon the cover!
We are proud tooffer you this beautiful publicationwhichillustrates a cross-sectionof the offeringswe have for you at
Schnucks and Logli. In these pages youwill find exciting newrecipes and ideas for you and your family to re-create at home.
If youre planning a fiesta for friendsonCincode Mayo, lookforrecipes like our Mexicali Dip aswell assuggestionsonwinesthat pair wellwithspicy foods. Cheese-loverswill appreciate theGourmet White Mac & Cheese recipe thatssure to be a bubblingsensation at your table. Learn the artofcooking artichokesand pickup some new ideas for backyard burgers in burgersare back! Finally, youcan reconnect with that mouthwateringcu
pc
ak
e in
th
e c
razy fo
rcu
pc
ak
es arti
cle.Th
ese are j
ustsom
eofmy favorites theresmuchmore for you to enjoy!
The excitement we try to generate with each editionofSchnucks Cooks is alsobrought to life eachday by food andwine experts throughout our stores.Nomatter inwhichstoreyoushop, your Schnucksor Logli store is alivewith the sounds,sights and aromasof foods available fresh in-store.
Tomake that trip evenmore eventful, use the money-savingcoupons inside this issue.The couponsareour gifts to you enjoy!
Scott C. Schnuck
Chairman and CEO
Schnuck Markets, Inc.
2
@
> a letter romthechairman
Editorial Team
Creative Director
Senior Designer
Recipe Development Team
Food Styling
Photographer
Wine Pairings
Recipe Testing
Nutritional Analysis
Prepress & Print Manager
Contributing Writers
Editorial Support
Kathy Gottsacker, Michael McGraw,Kelli Monahan, Joyce Reese,Rosanne Toroian, Karen Trombley
Jeffrey Scheiber
Amy Bem
Kathy Gottsacker, Chris Hessler, C.E.C.,Rosanne Toroian, Karen Trombley,Michael Trombley, C.E.C.
Kathleen Sheridan
Doug Schaible
Chris Wong, CSW
Karen Hurych, Karen Trombley,Debra Walter, Priscilla Ward
Laura Freeland Kull, M.S., R.D.
Wes Hartman
Eric Burkett, Lori Erickson, Laura Klein
Stacey Alexander, Kelly Kraemer
2010 ViMax Publishing & Marketing, Inc. and Schnuck Markets, Inc.
All rights reserved. All articles in Schnucks Cooks are written and edited
by professionals. Schnucks Cooks is a registered trademark of Schnuck
Markets, Inc. and other trademarks and service marks of Schnucks may
appear in this magazine. ViMax Publishing makes no representation
as to the accuracy or effi cacy of information provided. Reproduction
in whole or part is prohibited without permission of the publisher.
Published by ViMax Publishing & Marketing, Inc. 1-800-940-4944
vimaxmedia.com
To view our Schnucks Cooks Virtual Magazine, visit us
on the web www.schnuckscooks.com
to contactschnucks:St. Louis metro area (314) 994-4400Outside St. Louis metro area (800) 264-4400E-mail to consumer@schnucks.com
TM
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3Schnucks Cooks> Spring 2010
12
26
24
8
30
6
}
4 Schnucks CooksBoneless Hoisin Ribs and Oriental Snow Peas.
6 iesta antasticoChicken & Beef Fajita Bar, Mexicali Dip and Tex-Mex Brownies.
8 berry sweet sensationsBlueberry-Stuffed French Toast, Mixed Berry Clafouti andSalmon with Berry Glaze & Roasted Asparagus.
12 mac & cheese, pleaseGourmet White Mac & Cheese and Baked Macaroni & Cheese.
14 artichok
es
101Steamed Artichokes with Hollandaise Dipping Sauce, plushelpful tips on how to prep and steam artichokes.
16 crazy or cupcakes
Strawberry, red velvet and lemon vanilla cupcakes with avariety of frostings, plus Cupcake Cones.
20 tea timeIts time to learn about the powers of tea.
23 mushroommedleyStuffed Portobello Mushrooms.
24 express laneAsian Halibut with Spring Vegetables and Thai Chicken Curry.
26 burgers are back!Gorgonzola-Chipotle Burgers, Southwest Chicken Burgers andtasty burger condiments.
30 meals or a stealRoast Beef & Horseradish Cheddar Sandwich, as well as BBQChicken and Tomato, Basil & Smoked Gouda Grilled Pizzas.
table ocontents
> springTM
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Rosanne Toroian,Food Editor and InformationSpecialist; Jeannie Eisenberg,Store Sales TeamManager; Kathy Gottsacker,Director of FoodEducation and Culinary Arts
In
th
is
issu
eo
fSchnucks Cooks,w
ere featu
rin
gmenus and recipes for easy entertaining, andburgers always fit the bill nicely. Prepare a burgerbar with a wide variety ofcheeses, toppings,breads and relishesso each guest can transformtheir plain patty into a mouthwatering,
succulent burger.
Youcant gowrong withour wide varietyof Bakery buns, though youmay want toconsider alternative breads including pita,
Schnucks Englishmuffins, tortillas, garlicbread or Texas toast.
Thinkinside the bunwithcheeses that melt welland add bold flavor. Consider Cabot horseradishCheddar whichcombinessmooth, creamyCheddar with the pungent bite ofhorseradish.Rondel soft, spreadable pub cheese comes in
many varieties including sharp Cheddar, Cheddarjalapeo and Cheddar horseradish. Try Muenster,Fontina, Brie and Havarti, mild cheeseswith
excellent melting qualities, or Boursin andAlouette cheese spreadswhich bothcome
flavored with garlic and herbs.
Fo
r a fin
ish
in
g touch
, em
bellish
you
r bu
rgerw
ith
terrific toppingssuch as J & Ds regular or liteBaconnaise. Smooth and slightly smoky with ahefty amount of bacon flavor, thismayonnaise islike noother. If you like spicy-sweet flavorsonyour burger, try Dickinsons sweet nhot pepper& onion relishmade with tomatoes, jalapeo andred bell peppers. Crosse & Blackwell makes twodeliciouschutneys that enhance any beef,poultry or porkburger. Try their hot mangochutney with a touchof tamarind or aromatic
sweet and tangy Major Greyschutney.
Whenmustard is your condiment ofchoice,choose between Schnucks Select mustardsincluding sweet nhot stone ground mustard,spicy chipotle and creamy wasabi horseradish.Koops line ofmustards attracts passionate fans,many ofwhom adore their Arizona heat mustard.Prepared with itsunique blend ofsweet bellpeppers, thismustard will add a sassy-sweet,tangy and spicy kickto any burger.
Boneless Hoisin Ribs
Prep: 10 minutes
Bake: 18 minutes Serves: 4
2 garliccloves, crushed with press cup hoisinsauce
cup packed Schnucks darkbrownsugar
cup soy sauce
1 tablespoon grated peeled resh ginger
1 teaspoon Thai chili garlic paste orSriracha sauce (optional)
1 pounds boneless porkloincountry style ribs
1.Preheat oven to 400F. For easier clean-up,
line large rimmed baking pan with aluminum
foil. In large bowl, stir garlic, hoisin sauce, brown
sugar, soy sauce, ginger and chili garlic paste, if
desired, until combined.
2.Cut pork into 1-inch-wide ribs. Add ribs to
sauce in bowl. With tongs, stir ribs to coat
with sauce.
3.Arrange ribs in single layer in prepared pan;
spoon any remaining sauce in bowl over ribs.Bake 18 to 20 minutes or until pork reaches an
internal temperature of 145F.
Each serving: about 442 calories, 18 g total at
(6 g saturated), 74 mg cholesterol, 1608 mg sodium,
43 g carbohydrate, 1 g fber, 26 g protein
Oriental Snow Peas
Prep: 10 minutes
Cook: 5 minutes Serves: 4
1 small lemon2 tablespoons peanut oil
2 bags (6 ounces each) snow peas
teaspoonsoy sauce
teaspoon Schnucks granulated sugar
1.Grate peel from lemon; set aside.
2.In 10-inch skillet, heat oil over high heat
until very hot but not smoking. Add peas and
cook 3 minutes, stirring constantly. Remove
skillet from heat; stir in soy sauce and sugar.Sprinkle lemon peel over snow peas to serve.
Each serving: about 97 calories, 7 g total at
(1 g saturated), 0 mg cholesterol, 46 mg sodium,
7 g carbohydrate, 2 g fber, 2 g protein
Photograp
hy:MeoliStudio
FoodStyling:MarySutkus
TM
beer pairing >Michelob AmberBockWith a unique, rich amber color andsmooth, full-bodied taste, this beer isbrewed using 100% malt. Its smoothwith a roasted taste that finishes clean.
4
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Corona Adto Come
The trend of pairing beer with food has become
increasingly popular. But beer and food pairing goes waybeyond pizza and a cold one. From hot appetizers to cold
desserts, foods to enjoy with beer are endless.
According to Chef Kathy Casey, who worked with Corona
and Modelo to develop recipes, the rule of thumb is to
look for items to pair or cook with that are contrasting orcomplementary in flavor. For example, Modelo Especial
makes a great companion to hot corned beef or pastrami
sandwiches with tangy mustard. The sharp flavor contrast
brings out the flavor in both the meat and the beer.
Corona is a natural choice to tame the spicy flavors of Latinfare. Or try a Corona Chelada a flavorful, refreshing
blend of Corona Extra or Corona Light beer and lime juice
over ice in a glass with a salted rim. This festive preparation
is also very authentically Mexican perfect for Cinco de
Mayo or any time of the year.
If darker beer is more your speed, Negra Modelo a
Vienna-style lager with a rich amber color and aromas of
dark malt, caramel and hops pairs well with grilled pork
chops or roast pork cooked with apples and ginger. This is
an example of contrasting flavors. Conversely, try NegraModelo with rich, dark truffles or any chocolate dessert.
The creamy flavors in Negra Modelo, which is brewed
using a greater quantity of malt, the finest hops, and special
yeast to achieve its unique taste, complements nearly any
type of chocolate.
The thing to remember when pairing beer with food is to
get inspired and experiment who knows what will be your
next favorite combination!
WITH CORONA FOOD PAIRINGSFOR CINCODE MAYO
PURSUE YOUR PASSIONFOR COOKING
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Chicken & Bee Fajita Bar
Prep: 30 minutes plus marinating
Grill: 22 minutes Serves: 12
1 pounds bee fanksteakorbonelesssirloinsteak
1 poun
ds
Schnucks
Natu
ral bon
eless
,skinlesschicken breasts
1 cups Schnucks Select lime chipotlemarinade, divided
1 pounds red onions(about 2 medium), sliced
3 green, orange and/or red bellpeppers, sliced
2 tablespoons Schnucksolive oil
1 teaspoonsalt
teaspoon ground blackpepper
24 Schnucks 6-inch four tortillas
toppings: shredded lettuce, shreddedCheddar cheese, diced tomatoes,guacamole, sour cream, salsa, choppedcilantro, lime wedges (optional)
1. Place beef and chicken in separate large
zip-tight plastic bags; pour cup marinade
into each bag. Seal bags, pressing out excess
air. Massage ingredients in bags to combine.
Refrigerate 2 to 6 hours to marinate.
2. Prepare outdoor grill for direct grilling over
medium-high heat. Cut 1 long sheet (about
30 inches) heavy-duty aluminum foil. In large
bowl, toss onions and bell peppers with oil, salt
and pepper. Place onion mixture in single layer
on half of foil sheet. Fold other half of foil over
to cover vegetables. Fold edges several times
to seal tightly. Place foil packet on hot grill
rack. Cover and cook 10 minutes. Slide packetonto cookie sheet. Keep packet sealed while
cooking meat.
3. Remove beef and chicken from marinade;
discard marinade. Place beef and chicken on
hot grill rack. Cover and cook beef 12 to 14
minutes or until internal temperature reaches
145F for medium-rare; cook chicken 10 to 12
minutes or until chicken loses its pink color
throughout and internal temperature reaches165F, turning beef and chicken once halfway
through cooking. Transfer beef and chicken to
cutting board; let stand 5 minutes.
6
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7Schnucks Cooks> Spring 2010
cinco de mayo >tex-mex treats
4.On microwave-safe plate, place half of the
tortillas between 2 damp paper towels; heat
in microwave oven on high 35 to 45 seconds
or until tortillas are warmed. Repeat with
remaining tortillas.
5.Thinly slice beef and chicken across the grain;
transfer to large platter or individual servingbowls. Place onion mixture and desired toppings
in separate serving bowls. Fill tortillas with beef,
chicken, onion mixture and toppings to serve.
Each serving: about 455 calories, 19 g total at
(5 g saturated), 58 mg cholesterol, 890 mg sodium,
42 g carbohydrate, 3 g fber, 28 g protein
> CooksWisdom
Store letover tortillas in a large zip-tight plastic bag and
rerigerate up to 1 week or reeze up to 3 months. Whenreezing, separate tortillas with sheets o wax paper or
easy separation.
Mexicali Dip
Prep: 10 minutes
Slow Cook: 2 hours Makes: 7 cups
1 package (16 ounces) Velveeta
pasteurized prepared cheese product,cut into -inchchunks
1 jar (15.5 ounces) Schnucksmediumchunky salsa
1 can (15 ounces) chili with beans
1 container (8 ounces) Schnuckssour cream
1 package (8 ounces) Schnuckscreamcheese, cut into -inchchunks
1 package (1.25 ounces) Schnucks tacoseasoning mix
4 greenonions, sliced (about3
cup)1 bag (13 ounces) Schnuckswhite corn
tortilla chips
In 3- to 4-quart slow cooker, combine all
ingredients except onions and chips. Cover and
cook on low 2 hours or on high 1 hour, stirring
once halfway through cooking, then again at
the end of cooking until cheese melts completely.
Sprinkle with green onions and serve warm
with tortilla chips.
Each cup: about 180 calories, 12 g total at
(6 g saturated), 27 mg cholesterol, 498 mg sodium,
14 g carbohydrate, 2 g fber, 6 g protein
Tex-Mex Brownies
Prep: 25 minutes pluscooling
Bake: 20 minutes Makes: 24 brownies
Brownies
4 ouncesunsweetened chocolate
2 ouncessemi-sweet chocolate
cup Schnucksunsalted butter (1 stick)
1 cups Schnucks granulated sugar
1 tablespoon Schnucks pure vanilla extract
3 Schnucks large eggs, lightly beaten
1 cup Schnucks all-purpose four
1 teaspoon Schnucks ground cinnamon
teaspoon ground chipotle chile pepper teaspoonsalt
Glaze
3 tablespoons Schnucks vitamin Dwhole milk
2 tablespoons Schnucksunsalted butter
4 teaspoons Schnucksclassic roastinstant coee
1 teaspoon Schnucks pure vanilla extract
2 cups Schnucks powdered sugar
1.Preheat oven to 350F. Grease 13 x 9-inch metal
baking pan; line with foil, extending foil 2 inches
over short sides of pan. Grease foil.
2.In 3-quart saucepan, heat chocolates and
butter over low heat until melted, stirring
frequently. Remove saucepan from heat; stir
in granulated sugar and vanilla. Add eggs; stir
until well mixed. In medium bowl, stir flour,
cinnamon, chipotle chile pepper and salt until
well combined. Add chocolate mixture and stir
just until blended. Spread batter in pan.
3. Bake brownie 20 to 25 minutes or until wooden
pick inserted in center comes out almost clean
with a few moist crumbs attached. Cool brownie
in pan on wire rack.
4.When brownie is cool, prepare Glaze: In
medium microwave-safe bowl, heat milk and
butter in microwave oven on high 1 minute or
until butter melts. Add coffee and vanilla; withwhisk, stir until coffee dissolves. Add powdered
sugar and whisk until smooth. Spread glaze evenly
onto brownie.
5.When glaze is dry and set, use foil to lift brownie
out of pan. Cut brownie lengthwise into 4 strips,
then cut each strip crosswise into 6 bars.
Each brownie: about 197 calories, 9 g total at
(5 g saturated), 40 mg cholesterol, 56 mg sodium,
30 g carbohydrate, 1 g fber, 2 g protein
fiesta fantasticoI youve ever wanted to throw a Cinco de Mayoor themed graduationor birthday party, try aMexican esta. Weve planned a menu or you toserve 12 including a tasty appetizer, complete ajitabar and, ocourse, dessert. All youneed to do is decorate! Purchase bold colored paper or plastic
cups, plates and napkins. Some o the traditional esta colors include red, orange and turquoise.Dont orget the Latin tunes and enjoy! This isone o the easiest parties youcanhost.
beer pairing >Corona ExtraWith its unmistakable color and smoothone-of-a-kind taste, Corona is the perfectbeer for a festive occasion. Try addinga lemon or lime to it the flavor of thisbeer is enhanced with a slice of citrus.
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9Schnucks Cooks> Spring 2010
Blueberry-Stued FrenchToast
Prep: 10 minutes
Cook: 6 minutes Serves: 4
1 small lemon
1 package (8 ounces) Schnucks3 less atNeuchtel cheese, sotened
2 tablespoons packed Schnuckslight brownsugar
3 Schnucks large eggs
3 cup Schnucks vitamin D whole milk
1 teaspoon Schnucks pure vanilla extract
teaspoon Schnucks ground cinnamon
8 slices Schnuckssliced plainVienna bread
1 package (6 ounces) Driscollsfreshblueberries
Schnucks
nons
tick
cook
in
gspray cup Schnucks pure maple syrup
1.From lemon, grate teaspoon peel. In small
bowl, stir lemon peel, cheese and brown sugar
until well combined. In shallow bowl, with whisk,
beat eggs with milk, vanilla and cinnamon.
2.Spread 1 side of each slice of bread evenly
with cheese mixture. On 4 slices of bread,
sprinkle blueberries in a single layer over cheese
mixture. Lightly press remaining bread slices,
cheese side down, over blueberries.
3.Spray nonstick 12-inch skillet or griddle
with nonstick cooking spray; preheat pan overmedium heat 2 minutes. Briefly soak both sides
of French toast in egg mixture, then place in
skillet. Cook 6 to 7 minutes or until both sides
of bread are golden brown. Cut French toast in
half and drizzle with maple syrup to serve.
Each serving: about 625 calories, 19 g total at
(10 g saturated), 202 mg cholesterol, 771 mg sodium,
93 g carbohydrate, 3 g fber, 20 g protein
berry sweet sensationsBerries reign as the superheroeso the ood world, packing a mighty punch ortheir small size. In addition to being low incalories and rich in favor, berries
bring a host ohealth benets.Their deep colors refect their high levelsoantioxidants (which protect against cell damage) and theyre ull o vitamins,minerals and ber. A growing number o researchstudiessuggest that berriescan boost the immune system, protect against cancer and cardiovasculardisease, improve memory unction and slow aging.
To lengthen the shel lie o these delicate ruits, rerigerate berries aterpurchase and delay washing until just beore eating. I youcant eat the berrieswithin a ew days, wash them, thenspread in a single layer on a baking sheetand reeze or a couple ohours.The rozen berriescan be placed insealedplastic bags and stored or months.
springtime sweetness > beautifulberries
blackberries The deep purplish-blackcolor
o blackberries is a clue that theyre packed
withhealthy antioxidants. Theyre alsohigh
in vitamin C and ber, and may have anti-
viral, anti-bacterial and anti-cancer
properties aswell.
Sort berries ater purchase and use the
sotest ones immediately. To extend the
storage lie o the remaining berries, spread
in a single layer on a plate, thencover
loosely with plasticwrap.
blueberries These purple avorites growon
shrubs and keep better thanmany berries,
lasting up to 10 days in the rerigerator. Look
or plump, rm berries that are covered in a
silvery protective coating called a bloom.Anthocyanin, the pigment responsible or
the deep purple color o these berries, also
contributes to blueberrieshaving one o the
highest levelso antioxidantso any ruit.
raspberries As the most delicate o all
berries, raspberries require a little extra
TLC, and youll want to eat them assoon
as possible ater purchase. The extra care
iswo
rth
it: A favo
r-pack
ed pow
erhous
eo
nutrients that includes vitamin C, olate,
potassium and manganese, a ully-ripe
raspberry practically melts in your mouth.
strawberries Withmore than 600 wild
and cultivated varieties, these brilliant red
jewels are the worldsmost popular berry.
Buy strawberrieswith greenstems (which
youcan remove just beore washing). For
best favor, let the strawberries reach room
temperature beore eating. A single serving,which is about eight strawberries, contains
nearly asmuch vitamin C as anorange.
naturesperfectfood
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10
Mixed Berry Claouti
Prep: 10 minutes plusstanding
Bake: 40 minutes Serves: 6
1 package (8.8 ounces) Driscollsfreshstrawberries(about 2 cups),hulled and eachcut lengthwise inhalor quarters i large
2 teaspoonscornstarch
1 package (6 ounces) Driscollsfreshblackberries
3 Schnucks large eggs
1 cup Schnucks vitamin D whole milk
cup Schnucks all-purpose four
3 cup Schnucks granulated sugar
3 tablespoonsorange-favored liqueur(such as triple secor Grand Marnier) ororange juice
2 tablespoons Schnucksunsalted butter,melted, plus additional or greasing pan
Schnucks powdered sugar
1.Preheat oven to 350F. Grease 9- to 10-inch
deep-dish glass or ceramic pie plate with butter.In small bowl, toss strawberries with cornstarch.
Pour strawberries into pie plate, then arrange,
cut side down. Sprinkle blackberries over and
around strawberries.
2.In blender, pure eggs, milk, flour, granulated
sugar, liqueur and melted butter until smooth;
pour over berries. Bake 40 to 45 minutes or
until top is golden brown and center is set.
Let stand 10 minutes. Dust clafouti withpowdered sugar; serve warm.
Each serving: about 232 calories, 8 g total at
(4 g saturated), 122 mg cholesterol, 57 mg sodium,
30 g carbohydrate, 3 g fber, 6 g protein
Salmonwith Berry Glaze &Roasted Asparagus
Prep: 10 minutes
Cook/Broil: 20 minutes Serves: 4
2 packages (6 ounces each) Driscollsfreshblackberries
1 package (6 ounces) Driscollsfreshraspberries
3 tablespoons dry red wine such asCabernet Sauvignonor Merlot
3 tablespoons packed Schnucks
brownsugar1 bunch resh asparagus (about
1 pound), trimmed
2 tablespoons Schnucks extra virginolive oil
teaspoonkosher salt, divided
teaspoon ground blackpepper, divided
4 salmon llets (about 7 ounces each)
1.Set aside cup blackberries and cup
raspberries to use later. In small saucepan,
cook remaining berries and wine over medium-high heat 5 minutes, stirring occasionally and
crushing berries to release their juice. Remove
saucepan from heat. Press berries through
fine-mesh strainer into small bowl; discard pulp
and seeds. Return juice to same saucepan; stir
in brown sugar. Cook over medium-high heat
about 5 minutes or until sauce is thick, syrupy
and reduced to about cup. Reduce heat to
low; keep warm.
2.Meanwhile, preheat broiler with 1 oven rack
6 to 8 inches from source of heat and second
oven rack on lowest position in oven. Line 2 large
rimmed baking pans with foil. Spread asparagus
in single layer in 1 pan. Drizzle with oil and
sprinkle with teaspoon each salt and pepper;
shake pan to coat asparagus with oil. Place
salmon, skin side down, in second preparedpan. Sprinkle salmon with remaining teaspoon
salt and teaspoon pepper. Place asparagus
on lowest oven rack and salmon on rack
nearest to broiler.
3.Cook asparagus 10 to 12 minutes or until
tender-crisp. Broil salmon 8 minutes. Lightly
brush top of salmon with berry syrup. Broil
2 minutes longer or until salmon is almost
opaque throughout and reaches an internaltemperature of 145F. Place 1 salmon fillet on
each of 4 dinner plates. Garnish with reserved
berries and drizzle with remaining sauce.
Divide asparagus between plates to serve.
Each serving: about 399 calories, 13 g total at
(2 g saturated), 94 mg cholesterol, 275 mg sodium,
28 g carbohydrate, 10 g fber, 40 g protein
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text> text
Driscolls Adto Come
Driscolls berries are oneof lifes sweetest pleasures.
For exclusive offers and berry
recipes, visit driscolls.com
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13Schnucks Cooks> Spring 2010
warmcomforts >terrifctang
mac & cheese, pleaseWhen Italians reer tomaccheroni, they are speaking o egg-ree shaped pasta such aspenne, mostaccioli and shells. Here in the U.S., macaroni almost always reers to the elbowvariety which is the perect pasta or macaroni and cheese because itscurved, tubular shapeholdssauce sowell.When preparing perect elbowmacaroni or macaroni and cheese, itsimportant tocookpasta just until al dente so that, ater additional baking, the macaroni
wont become overcooked. Always boil the pasta in plenty osalted water and never add oilor rinse your pasta as this inhibitssauce rom adhering.
Gourmet White Mac & Cheese
Prep: 25 minutes
Bake: 30 minutes Serves: 12
1 package (1 pound) Barilla penne pasta
6 tables
poons
Schnucks
uns
altedbutter, divided
1 cup panko breadcrumbs
cup shredded Parmesancheese
cup Schnucks all-purpose four
1 quart (4 cups) Schnucks vitamin Dwhole milk
8 ounces Fontina cheese, shredded(about 2 cups)
8 ounces Gruyre cheese, shredded(about 2 cups)
1 package (8 ounces) sharp white Cheddarcheese, shredded (about 2 cups)
1 teaspoonsalt
teaspoon ground blackpepper
4 large Roma tomatoes (about 10 ounces),cut into -inch-thickslices
1.Preheat oven to 375F. Heat large covered
saucepot of salted water to boiling over high heat.
Add pasta and cook as label directs; drain pasta.
2. Meanwhile, in small microwave-safe bowl,
heat 2 tablespoons butter in microwave
oven on high 45 seconds or until melted.
Add panko and Parmesan and stir until
breadcrumbs are moistened.
3.In 4- to 5-quart saucepan, melt remaining
4 tablespoons butter over medium heat. With
whisk, stir in flour; cook 2 minutes, stirring
constantly. Stir in milk and heat to boiling
over medium-high heat, whisking constantly
until mixture is smooth and thickens. Remove
saucepan from heat. Stir in Fontina, Gruyre,
Cheddar, salt and pepper; fold in pasta until
well coated with sauce.
4.Pour pasta mixture into ungreased 13 x 9-inch
glass or ceramic baking dish. Arrange tomatoes
in single layer over pasta; sprinkle breadcrumb
mixture over tomatoes. Bake 30 to 35 minutes or
until edges bubble and top is browned.
Each serving: about 510 calories, 28 g total at
(17 g saturated), 90 mg cholesterol, 602 mg sodium,
40 g carbohydrate, 2 g fber, 25 g protein
Baked Macaroni & CheesePrep: 30 minutes plusstanding
Bake: 15 minutes Serves: 12
1 box (1 pound) Barillaelbows pasta
1 quart (4 cups) Schnucks vitamin Dwhole milk
3 tablespoonscornstarch
1 teaspoonsalt
1 teaspoon ground blackpepper
teaspoon dry mustard
4 ouncesVelveeta pasteurized preparedcheese product, cut intochunks
1 package (16 ounces) SchnuckssharpCheddar cheese, shredded (about 4 cups)
cup reshly grated Pecorino Romanocheese, divided
1 tablespoon Schnucksunsalted butter
2 cupscoarse sot resh breadcrumbs(rom 4 slices rmwhite bread)
1.Preheat oven to 400F. Heat large covered
saucepot of salted water to boiling over high
heat. Add pasta and cook 4 minutes. Drain
macaroni well; return to saucepot.
2. Meanwhile, in 3- to 4-quart saucepan,
combine milk, cornstarch, salt, pepper and dry
mustard. Heat to boiling over medium-high
heat, stirring frequently; boil 1 minute. Remove
saucepan from heat; stir in Velveeta, Cheddar
and cup Romano, whisking until cheeses melt.
3.In medium microwave-safe bowl, heat
butter on high 30 seconds or until melted. Add
breadcrumbs and remaining cup Romano; stir
until breadcrumbs are moistened.
4.Stir Cheddar mixture into macaroni insaucepot. Pour macaroni mixture into ungreased
13 x 9-inch glass or ceramic baking dish. Sprinkle
breadcrumb mixture on top.
5. Bake casserole, uncovered, 15 to 17 minutes
or until edges bubble and top is browned. Let
stand 10 minutes before serving.
Each serving: about 439 calories, 21 g total at
(14 g saturated), 71 mg cholesterol, 831 mg sodium,
39 g carbohydrate, 1 g fber, 22 g protein
Suggested stir-ins include caramelized
onions, greenchiles, sun-dried tomatoes,
spinach, pre-cooked asparagusor
broccoli, roasted red peppers, chopped
reshherbs, sauted mushrooms, peas,ham, grilled chicken, bacon, pepperoni,
smoked sausage, pre-cooked salsiccia
or ground bee.
Beadventurous
with your mac & cheese!
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14
Artichokes are the immature fowers and stemso
the artichoke plant, an edible thistle in the sunfower
amily. Along with broccoli and caulifower, they
are classied as an inforescent vegetable, meaning
a vegetable with an edible fower. Artichokes let
tomature on the plant actually blossom into large
violet fowers.
A ull-grown artichoke plant reaches a height o three
to our eet and cancover an area up tosix eet in
diameter. The plants begin to produce edible fowers
during their second and third growing seasons.
Larger artichokes growon top o the plant while
baby artichok
es
grow
low
eron
th
e plan
t.Arti
chokesare sometimesconsidered a luxury due to the crops
low yield per acre and highharvesting costs.
The most common artichoke variety available is
the green globe. The bottom portiono the outer
layerso leaves is tender, but only the leavescloser
to the center may be eatenwhole. Mature artichokes
contain an inedible brousmasscalled the choke, the
portion that would have transormed into the fower.
Baby artichokes are entirely edible as the choke hasnot yet ormed. At the center o the artichoke, just
below the choke, lies the highly prized, tender heart.
While the heart issuperb eatenwith just a squeeze o
lemon juice and a little salt, it also lends itselwell to
marinating, roasting or deep-rying.
Whenserving artichokeswithwine, keep inmind this
combination tends tomake the wine taste sweeter.
Choose a highly acidicwine like Chenin Blanc,
Sauvignon Blancor Muscadet i you decide toserve
wine with artichokes.
Unwashed artichokescan be stored in the
rerigerator in a plastic bag up to ve days. Dont
wash artichokesuntil you are ready touse. The best
way to fushout any dirt between the leaves is toplunge themup and down incold water.
Images above taken at the Des Peres Schnucks Cooks
Cooking School.
Pictured (rom let to right):
Lucy Schnuck, Schnucks Cooks Cooking School Chef Instructor
Gabrielle Gay DeMichele, Schnucks Cooks Cooking SchoolManager and Instructor
Kathy Gottsacker, Schnucks Director of Food Educationand Culinary Arts
cooking schoolfundamentals
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15Schnucks Cooks> Spring 2010
Steamed ArtichokeswithHollandaise Dipping Sauce
Prep: 15 minutes
Cook: 40 minutes Serves: 4
4 large artichokes (about 10 ounces each)
2 small lemons, divided2 teaspoonssalt, divided
3 Schnucks large egg yolks
cup water
cup Schnucksunsalted butter(1 stick), sotened
1. Holding each artichoke on its side, with
serrated knife, cut 1 inch off top of artichokes.
Trim end of stem; peel stem. Bend back
and snap off dark outer leaves from base ofartichoke and discard. With scissors, cut
off about inch from top of each leaf to
remove thorny tips.
2. Cut 1 lemon lengthwise into quarters.
Squeeze juice from quarters into 8-quart
saucepot, then place lemon quarters in
saucepot with 2 teaspoons salt and about
1 inches water. Place artichokes, stem side
up, in saucepot. Cover and heat to boilingover medium-high heat; boil 40 to 50 minutes
or until outer leaves can easily be removed
with tongs.
3. Meanwhile, from remaining lemon,
squeeze 2 tablespoons juice into 1- to 2-quart
saucepan. With whisk, stir in egg yolks and
water. Cook over medium-low heat 5 to 6
minutes or just until mixture bubbles at edge
of pan, whisking constantly. With whisk, stirin butter, 1 tablespoon at a time, until well
blended and sauce thickens. Remove saucepan
from heat. Stir in remaining teaspoon salt.
Strain sauce through fine-mesh strainer to
remove any lumps. Keep warm until ready to
serve. Makes about 1 cup. Serve artichokes
with hollandaise sauce for dipping.
Each serving: about 326 calories, 27 g total at
(16 g saturated), 222 mg cholesterol, 960 mg sodium,
18 g carbohydrate, 9 g fber, 8 g protein
> CooksWisdom
Hollandaise sauce should be kept warm at 110 to
120F to prevent the sauce rom breaking, which
occurs when the eggs separate rom the butter.
Letover sauce should be discarded since reheating
will cause the sauce to break.
How to remove choke rom steamed ar tichoke:
Remove the leaves to get to the center o the artichoke.
With tongs, pull out the purple leaves, exposing the
uzzy choke, then use a spoon to scoop out the choke.
How to eat: Pull o a lea, dip into hollandaise sauce
or melted butter, then eat by sliding the lea between
your teeth to remove the meat at the base o the lea.
trimanartichoke
1. Holding each artichoke on its side, cut1 inch off top of artichoke with serrated
or sharp knife.
2.Bend back and snap off dark outer leavesfrom base of artichoke and discard.
3.With scissors, cut off about inch from topof each leaf to remove thorny tips.
Artichokes should have tight, green leaves and
feel heavy for their size. The leaves and stems
should be trimmed just before cooking. To
prevent the cut surfaces exposed to air from
oxidizing, or turning brown, trimmed artichokes
should be either rubbed with the cut side of a
lemon or placed in acidulated water (1 quart
cold water mixed with 1 tablespoons vinegar or
3 tablespoons lemon juice). Artichokes will also
turn brown if cooked in iron or aluminum pots.
howto
1. 2. 3.
artichokes 101
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1616
t i h f
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17Schnucks Cooks> Spring 2010
sweet surprise >happy faces
Strawberry CupcakesPrep: 20 minutes pluscooling
Bake: 22 minutes Makes: 24 cupcakes
2 cups Schnucks all-purpose four
1 teaspoon Schnucks baking soda
teaspoonsalt
3 cup lowat buttermilk
cup Schnuckscanola oil
1 teaspoon Schnucks pure vanilla extract1 cups Schnucks granulated sugar
cup Schnucksunsalted butter(1 stick), sotened
2 Schnucks large eggs
1 cup nely chopped Driscollsfreshstrawberries
1.Preheat oven to 350F. In medium bowl, stir
flour, baking soda and salt until well blended. In
small bowl, combine buttermilk, oil and vanilla.2.In large bowl, with mixer at medium
speed, beat sugar and butter 3 minutes or
until light and fluffy. Add eggs, 1 at a time,
scraping bowl occasionally with rubber
spatula. Reduce speed to low. Alternately
add flour mixture and buttermilk mixture
and beat just until combined, occasionally
scraping bowl. Fold strawberries into batter.
3.Line 24 standard muffi n cups with paperliners. Spoon batter evenly into cups. Bake 22 to
24 minutes or until wooden pick inserted in
center of cupcakes comes out clean, rotatingpans between upper and lower racks halfway
through baking. Cool cupcakes in pan on wire
rack 20 minutes. Remove cupcakes from cups
to wire rack to cool completely before frosting.
Each cupcake: about 160 calories, 7 g total at
(3 g saturated), 28 mg cholesterol, 85 mg sodium,
23 g carbohydrate, 1 g fber, 2 g protein
Red Velvet Cupcakes
Prep: 20 minutes pluscooling
Bake: 22 minutes Makes: 24 cupcakes
1 cups Schnucks all-purpose four
3 cup unsweetened cocoa
teaspoon Schnucks baking soda
teaspoonsalt
1 cup lowat buttermilk
1 tablespoon plus 1 teaspoonred ood color
1 teaspoons Schnucks pure vanilla extract
1 cups Schnucks granulated sugar
cup Schnucksunsalted butter(1 sticks), sotened
3 Schnucks large eggs
1 cup mini chocolate chips
1.Preheat oven to 350F. In medium bowl, stir
flour, cocoa, baking soda and salt until wellblended. In small bowl, combine buttermilk,
food color and vanilla.
2.In large bowl, with mixer at medium speed,beat sugar and butter 3 minutes or until
light and fluffy. Add eggs, 1 at a time, scraping
bowl occasionally with rubber spatula. Reduce
speed to low. Alternately add flour mixture
and buttermilk mixture and beat just until
combined, occasionally scraping bowl. Fold
in chocolate chips.
3.Line 24 standard muffi n cups with paper
liners. Spoon batter evenly into cups. Bake22 to 24 minutes or until wooden pick inserted
in center of cupcakes comes out clean,
rotating pans between upper and lower racks
halfway through baking. Cool cupcakes in pan
on wire rack 20 minutes. Remove cupcakes
from cups to wire rack to cool completely
before frosting.
Each cupcake: about 194 calories, 9 g total at
(6 g saturated), 42 mg cholesterol, 83 mg sodium,27 g carbohydrate, 1 g fber, 3 g protein
LemonVanilla Cupcakes
Prep: 20 minutes pluscooling
Bake: 22 minutes Makes: 24 cupcakes
2 cups Schnucks all-purpose four
2 teaspoons baking powder
teaspoonsalt cup Schnucks vitamin D whole milk
cup Schnuckssour cream
crazy for cupcakesDo youknowwhere the word cupcakecame rom? When you lookinto the historyocupcake culture, there are two theories that bothmake perect sense. One talksabout the core cupcake ingredients one cup o butter, one cup omilk, twocupsosugar, three cupso four, etc.The other theory steers away rommeasurementsand instead talks about the method o baking. Early recipescall or cake to be
made in actual cupssuch asclay pots and teacups.Thiswasobviously beore theinventionomun pans!
Regardless, the cupcake craze has takeno in the past ew years. Gone are thedaysoonly serving cupcakes at childrens birthday parties.These trendy littleindulgences are replacing traditional wedding cakes and inspiring destinationcupcake shops across the country. Yourenever tooold or a cupcake mix andmatchour cakes and rostings to nd your avorite combination.
(continued on page 18)
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18
2 teaspoons Schnucks pure vanilla extract
1cu
ps
Schnucks
granu
latedsu
gar1 cup Schnucksunsalted butter
(2 sticks), sotened
3 Schnucks large eggs
cup prepared lemoncurd
1.Preheat oven to 350F. In medium bowl, stir
flour, baking powder and salt until well blended.
In small bowl, with whisk, mix milk, sour cream
and vanilla.
2.In large bowl, with mixer at medium speed,beat sugar and butter 3 minutes or until light
and fluffy. Add eggs, 1 at a time, scraping
bowl occasionally with rubber spatula. Reduce
speed to low. Alternately add flour mixture
and milk mixture and beat just until combined,
occasionally scraping bowl.
3.Line 24 standard muffi n cups with paper
liners. Spoon batter evenly into cups. Spoon
1 teaspoon lemon curd into each cup, and withwooden pick, swirl curd into batter. Bake 22 to
24 minutes or until a new wooden pick inserted
in center of cupcakes comes out clean, rotating
pans between upper and lower racks halfway
through baking. Cool cupcakes in pan on wire
rack 20 minutes. Remove cupcakes from cups to
wire rack to cool completely before frosting.
Each cupcake: about 211 calories, 10 g total at
(3 g saturated), 55 mg cholesterol, 129 mg sodium,28 g carbohydrate, 1 g fber, 3 g protein
Cream Cheese Frosting
Prep: 15 minutes Makes: about 5 cups
1 package (8 ounces) Schnuckscreamcheese, sotened
cup Schnucksunsalted butter(1 stick), sotened
6 cups powdered sugar
cup Schnucks vitamin D whole milk
1 teaspoon Schnucks pure vanilla extract
In large bowl, with mixer at medium speed,beat cream cheese and butter 3 minutes or until
smooth, occasionally scraping bowl with rubber
spatula. Reduce speed to low. Add powdered
sugar, milk and vanilla and beat on low until
blended. Increase speed to high and beat 1 to 2
minutes or until smooth and fluffy.
Chocolate Cream Cheese Frosting
On low speed, beat cup unsweetened
cocoa into cream cheese frosting untilwell combined.
Lemon Cream Cheese Frosting
On low speed, beat cup lemon curd into
cream cheese frosting until well combined.
Each tablespoon: about 56 calories, 2 g total at
(1 g saturated), 7 mg cholesterol, 11 mg sodium,
9 g carbohydrate, 0 g fber, 1 g protein
> CooksWisdom
For colorul rosting, divide rosting into small bowls
and stir in ood color, 1 drop at a time, until you reach
desired colors.
Buttercream Frosting
Prep: 15 minutes Makes: about 4 cups
6 cups powdered sugar
1 cup Schnucksunsalted butter(2 sticks), sotened
cup Schnucks vitamin D whole milk
2 teaspoons Schnucks pure vanilla extract
In medium bowl, with mixer at low speed,
beat powdered sugar, butter, milk and vanilla
1 minute or just until combined, scraping bowloccasionally with rubber spatula. Increase speed
to medium and beat 3 minutes or until smooth
and creamy, scraping bowl occasionally.
Strawberry Buttercream Frosting
Prepare Buttercream Frosting as directed, but
replace cup milk with cup finely
chopped fresh strawberries.
Each tablespoon: about 74 calories, 3 g total at
(2 g saturated), 8 mg cholesterol, 1 mg sodium,
12 g carbohydrate, 0 g fber, 1 g protein
(continued rom page 17)
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19Schnucks Cooks> Spring 2010
Present beautiul rosted cupcakeswith the un and estive Wilton Cupcakes N
More Dessert Stand. Designed tohold 13 cupcakes at a slight angle to display
their rosted tops, the silver stand comes in three easy-to-assemble pieceswhich
make cleaning and storage a breeze.
The perect presentation or any birthday party, graduation buetor picnic, it also
makes an elegant centerpiece at bridal showers, retirement partiesor weddings
place one stand on each table to display dessert cupcakes, then, ater dessert, give
the stand as a git toone lucky winner at each table. (Place one sticker under a chair
to determine the winner.)
Cupcake Cones
Prep: 15 minutes pluscooling
Bake: 23 minutes Makes: 24 cupcakecones
1 package (18.25 ounces) Duncan HinesMoist Deluxe classic yellowcake mix
1 package (3.4 ounces) vanilla instantpudding and pie lling
4 Schnucks large eggs
1 cup Schnucks vitamin D whole milk
3 cup Schnucks vegetable or canola oil
1 (24-count) package (3.5 ounces)
fat-bottomed ice creamcups
1. Preheat oven to 350F. In large mixing bowl, with
whisk or mixer on low speed, beat unprepared cake
mix and pudding with eggs, milk and oil about
2 minutes or until well blended and smooth.
2. Place ice cream cups in large rimmed baking
pan or muffi n pan cups. Fill each ice cream
cup with 3 level measuring tablespoons batter.
Carefully place pan in oven and bake 23 to 25minutes or until wooden pick inserted in center
of cupcakes comes out clean, turning pan once
halfway through baking.
3.Transfer cupcake cones to wire rack to cool
completely before frosting.
Each cupcake: about 161 calories, 6 g total at
(1 g saturated), 37 mg cholesterol, 175 mg sodium,
24 g carbohydrate, 0 g fber, 3 g protein
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20
Citrus Tea Punch
Prep: 5 minutes plusstanding and chilling
Cook: 10 minutes Makes: 14 cups
8 cupswater
2 amily size (or 8 single) greenorblacktea bags
cup Schnucks granulated sugar
1 container (12 ounces) rozenlemonade concentrate
1 container (6 ounces) rozenorange
juice concentrate
1 bottle (1 liter) Schnucksseltzer water orclub soda, chilled
ice cubes
Driscollsfreshraspberries or garnish
mint sprigs or garnish
1.In covered 4-quart saucepan, heat water to
boiling over high heat. Remove saucepan from
heat. Add tea bags to water and let steep
15 minutes. Discard tea bags. Add sugar and stir
until dissolved. Stir in frozen concentrates. Pour
tea mixture into extra-large pitcher. Refrigerate at
least 2 hours or up to overnight.
2.Stir seltzer into pitcher just before serving.
Fill tall glasses with ice and punch; add several
raspberries and mint sprig for garnish.
Each cup: about 90 calories, 0 g total at,
0 mg cholesterol, 25 mg sodium, 23 g carbohydrate,
0 g fber, 0 g protein
Second only towater, tea is the most commonly
consumed beverage worldwide. For centuries,
itsmedicinal benetshave beencelebrated
or treating everything romheadaches to
inections. Black, green, white and herbal
teas are the most popular varieties.With the
exceptionoherbal teas, all tea comes rom the
Camellia sinensis plant. The variety o tea lea,
howit is
proc
ess
ed,cu
t, brew
edo
rsteeped allaect the levelsocaeine. Blacktea contains
the most, ollowed by green tea and white tea.
Even decaeinated cancontain trace amounts
ocaeine. Only herbal tea iscaeine-ree.
Science continues tosubstantiate the healing
and nutritional propertieso tea. There isgrowing evidence that tea oerscancer-
ghting abilities, reduces the riskoheart attack
and stroke, lowerscholesterol levels, boosts
the immune system and increasesmental
clarity. Tea is ull o antioxidantsknown as
polyphenols, favonoids and catechinswhich
help prevent ree radical damage that can lead
toheart disease and cancer. Powerul stu or a
simple cup o tea!
tea-ric tips
Flavor and scent are critical to tea lovers. Flavor
can be altered by adjusting the steeping time
the longer it steeps, the stronger the favor.
I yousteep tea too long, it may become
bitter. Scent is also a critical part o the tea-
drinking experience. A teasscent may be
impacted by the ancient Chinese traditiono
blending fowers like jasmine or orchid with
traditional teas. Sip and sample a variety o
aromatic blended teas, and discover which
ones you like best.
Last but not least, alwaysmake sure to
brew your tea with quality ltered water
it guaranteesoptimum favor.
blacktea
Seventy-ve percent o all tea grown is
processed tomake blacktea. It canhave a
strong bitter favor whichonly getsstronger the
longer it steeps. Blackteamay assist in lowering
cholesterol, which is good or the heart. Medical
researchsuggests blacktea helps to regulate
blood sugar, lower blood pressure and keep the
blood vesselssot because o the caeine. Black
tea has also been linked to the promotionohealthy teeth, skin and bones.
green tea
Green teas light, grassy favor comes rom
being dried and steamed. It is rich in EGCG
complex (a type ocatechin) which is good or
metabolism. It alsohas polyphenols or cancer
prevention.Green tea boosts the immune
system, helps regulate blood sugar, aids in
detoxiying the body and promoteshealthy
teeth, skin and bones.
white tea
Taken rom the youngest leaveso the Camellia
sinensis, white tea oers a treasure-trove o
health benets. It ishigh in antioxidants, aids
incleansing and detoxiying the body,helps
ght cancer, increases your metabolism and has
even beenknown to enhance onescomplexion
with its ability to reduce ne lines and wrinkles.
It comes asnosurprise that at one time,restorative white tea was reserved strictly or
Chinese royalty.
herbal tea
Herbal teascan be made rommost plants, and
rom any part o the plant, including the roots,
fowers, seeds, berriesor bark. Chamomile,
mint and jasmine are some o the most popular
herbal teas. Most herbal teas are believed to be
goo
d o
r relievin
gm
ild to
mo
derate ailm
en
ts
such asupset stomach, sore throat, coughs,
stuy nose and insomnia.
teatime
7/28/2019 s Chucks Cooks Spring 2010
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22
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Discover these authentic fl avors from Athenos and DeLallo.
7/28/2019 s Chucks Cooks Spring 2010
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23Schnucks Cooks> Spring 2010
Originally cultivated by early Greeks and
Romans, over the centuries mushroomshave been shrouded in mystery. Ancients
believed that they appeared after thunder
or lightning had ripped through the skies,
while others thought fairies left them behind.
In early Roman times, mushrooms
were actually considered highly-prized
commodities. Servants were deemed
unworthy of cooking mushrooms, so
aristocrats took on preparation themselves.
Guests knew their level of admirationbased on the variety of mushroom dishes
served. Fortunately, modern agriculture
has rendered mushroom propagation a
little less haphazard, and today a wide
variety is readily available.
Mushrooms should be firm and plump
with evenly colored, unblemished skins
and tightly-closed caps. Due to their high
water content, they store best refrigeratedin a paper bag to avoid condensation.
Mushrooms are freshest if used within
three days of purchase and should be
cleaned just before using.
Mimicking little sponges, these fleshy fungi
absorb moisture quickly, so avoid soaking
them in water. To clean mushrooms, simply
wipe caps with a damp paper towel or brush
lightly with a small vegetable brush.white (button) The
most popular mushroom
consumed in the United
States, buttons have a mild,
earthy flavor and color
ranging from white to pale tan. Try this variety
raw in salads or filled with a crabmeat stuffi ng
and baked. They are also great marinated in
vinaigrette for two to three days in an airtight
container in the refrigerator.
baby bella (cremini ) The
white mushrooms cousin,the baby bella has a slightly
stronger flavor and light
brown, plump cap. For
a quick, luxuriant dish, slice and saut in
butter, then add a little cream and cook for a
few minutes until the sauce thickens. Stir in
chopped fresh tarragon, salt and pepper and
serve over egg noodles, puff pastry shells or
buttered toast.
portobello The granddaddy ofmushrooms, these fully mature
cremini are notably flavorful
with a meat-like flesh. As they
mature, the cap grows to expose
the gills, slightly drying out the mushroom
and intensifying the flavor. Portobellos are
popular marinated, grilled whole and served
like a burger, or sliced for filling fajitas or as an
addition to pasta dishes and salads.
shiitake These Asian
gems originated in
Japan and Korea
and have smooth,
dark brown floppy
caps that can have a
diameter of up to ten inches. Their full-bodied
flavor is well balanced with a slightly acidic
note. Though frequently found in stir-fries,
they are also perfect sauted and stirredinto scrambled eggs, in a spinach salad with
sweet & sour dressing or added to a filling
for lettuce wraps. The stems are too woody
to be eaten, but can be saved to make a
wonderfully rich, flavorful stock.
mushroommedley
Stuffed Portobello Mushrooms
Prep: 15 minutes plus marinating
Grill: 8 minutes Serves: 4
1 cup Schnucks Italian salad dressing, divided
4 portobello mushrooms, stems removedif necessary
bunch fresh asparagus (about pound)
cup pine nuts
2 packages (4 ounces each)Mediterranean herbs and garlic chvre(goat cheese), crumbled
cup julienne cut sun-dried tomatoes inolive oil with herbs, drained
teaspoon salt teaspoon ground black pepper
1 package (5 ounces) spring mix salad greens
1.Pour cup dressing into large zip-tight plastic
bag; add mushrooms and seal bag. Turn bag a
few times to coat mushrooms with dressing. Let
stand 15 minutes to marinate. Meanwhile, prepare
outdoor grill for direct grilling over medium heat.
2.Place asparagus in 13 x 9-inch pan; add2 tablespoons dressing and shake pan to coat
asparagus. In small skillet, toast pine nuts over
medium-low heat 5 minutes or until lightly
browned, stirring frequently; transfer nuts to
medium bowl. Stir in 2 tablespoons dressing,
chvre, sun-dried tomatoes, salt and pepper.
3.Remove mushrooms from marinade; discard
marinade. Place mushrooms, gill side down, on
hot grill rack and cook 4 to 6 minutes or untilmushrooms begin to soften. Turn mushrooms
and evenly spoon filling into mushroom caps.
Cover grill and cook 4 to 5 minutes longer
or until mushrooms are tender and filling is
heated through. While mushrooms cook, place
asparagus on grill and cook 6 to 8 minutes, turning
occasionally, or until asparagus is tender.
4.Pour remaining cup salad dressing in large
bowl; add salad greens and toss until well coated.If desired, cut asparagus into 1-inch pieces. Evenly
divide salad greens and asparagus between each
of 4 dinner plates; place stuffed mushrooms over
greens to serve.
Each serving: about 497 calories, 43 g total fat
(12 g saturated), 20 mg cholesterol, 965 mg sodium,
20 g carbohydrate, 5 g fiber, 16 g protein
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24
quick cuisine > favors o asia
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25Schnucks Cooks> Spring 2010
express laneI you havent explored the favors o China, Japan, Korea, Thailand and Vietnam, the time is now.Asian cuisine was rst introduced to the United States when Chinese immigrants started to settlein parts o Caliornia. Ater World War II, Polynesian and Japanese dishes gained popularity. ManyAsian dishes served in restaurants such as sweet and sour meals have been adapted to pleaseAmerican tastes. Some oods that we may view as classic such as ortune cookies were actuallyinvented in the United States.
I youre in the mood to make a ew o your own Asian avorites, you probably have some basicingredients already on hand such as soy sauce, rice vinegar, sesame oil, peanuts, ginger and garlic.A ew more Asian staples you may want to stock in your pantry include hoisin sauce, sh sauce,unsweetened coconut milk, panko breadcrumbs and curry paste.
Asian Halibut withSpring Vegetables
Prep: 20 minutes
Cook: 10 minutes Serves: 41 tablespoon Schnucks canola or
vegetable oil
2 packages (12 ounces each) Full Circlerozen wild Alaskan halibut steaks, thawed
teaspoon salt
2 garlic cloves, nely chopped
1 piece (1 inch) resh ginger, peeled andnely grated (2 teaspoons)
cup less-sodium chicken broth
cup less-sodium soy sauce3 tablespoons Schnucks honey
1 tablespoon resh lemon juice
1 teaspoons cornstarch
1 package (3.2 ounces) resh shiitakemushrooms, stems discarded andmushrooms sliced (about 1 cups)
1 bunch resh asparagus (about 1 pound),cut into 1-inch pieces
1 large leek, thinly sliced (about cup)
2 cups shredded carrots1 tablespoon sesame seed oil
1.In nonstick 10-inch skillet, heat canola oil over
medium-high heat. Sprinkle halibut with salt.
Add halibut to skillet and cook 7 to 9 minutes
or until halibut turns opaque throughout and
reaches an internal temperature of 145F, turning
once. Meanwhile, in cup, mix garlic, ginger, broth,
soy sauce, honey, lemon juice and cornstarch
until well combined.
2. Heat 12-inch skillet over medium-high heat.
Add mushrooms, asparagus, leek, carrots and
sesame oil and cook 4 to 5 minutes or until
vegetables are tender-crisp, stirring frequently.
Remove skillet from heat; transfer vegetables
to medium bowl. Stir broth mixture and add
to skillet; heat to boiling. Boil 1 minute, stirring;
remove skillet from heat.
3.Place halibut on each of 4 dinner plates; top
with vegetables. Spoon soy-ginger broth over
and around halibut to serve.
Each serving: about 348 calories, 10 g total at
(1 g saturated), 44 mg cholesterol, 1039 mg sodium,
32 g carbohydrate, 5 g fber, 33 g protein
> Cooks Wisdom
I desired, substitute cod or tilapia fllets or halibut. I
necessary, cook fsh in batches about 2 to 3 minutes per
side or until fsh turns opaque throughout and reaches
an internal temperature o 145F.
Thai Chicken Curry
Prep: 10 minutes
Cook: 20 minutes Serves: 4
1 cup jasmine or long-grain white rice
1 pound unpeeled red potatoes, cut into1-inch chunks
2 cans (about 13.5 ounces each)unsweetened coconut milk
2 tablespoons Asian sh sauce
2 tablespoons Schnucks granulated sugar
2 teaspoons red curry paste
teaspoon salt
8 ounces resh green beans, trimmed andeach cut in hal
1 red bell pepper, sliced
1 pounds Schnucks Natural boneless,skinless chicken breasts, cut into scant
-inch-thick slices cup Full Circle resh basil leaves, torn into
small pieces
1.Prepare rice as label directs. Meanwhile, in
3- to 4-quart saucepan, heat potatoes, coconut
milk, fish sauce, sugar, curry paste and salt to
boiling over high heat. Add green beans and bell
pepper and cook 6 to 7 minutes or until potatoes
are almost tender. Stir in chicken and cook 5
minutes or just until chicken loses its pink colorthroughout and potatoes are tender. Stir in basil.
2. To serve, spoon rice into 4 soup bowls;
top with curry.
Each serving: about 656 calories, 21 g total at
(16 g saturated), 67 mg cholesterol, 619 mg sodium,
79 g carbohydrate, 5 g fber, 35 g protein
> Cooks Wisdom
I you preer a spicier curry, mix additional curry paste
with a ew tablespoons coconut sauce, then stir into
chicken mixture.
wine pairing >Geyser Peak Sauvignon BlancA generous, fruit-forward wine boasts
juicy citrus flavors of lime, grapefruit andtangerine, balanced by bright, crisp acidity.
The pleasant finish persists with a great
lingering flavor.
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big bites > endless possibilities
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27Schnucks Cooks> Spring 2010
Gorgonzola-Chipotle BurgersPrep: 25 minutes
Grill: 10 minutes Serves: 4
cup Schnucks mayonnaise
1 tablespoon adobo sauce plus1 teaspoon nely chopped chipotlechile pepper, divided
1 package (10 ounces) baby bella (cremini)mushrooms, sliced
1 medium red onion, sliced (about 1 cup)
1 tablespoon Schnucks olive oil
teaspoon salt, divided
teaspoon ground black pepper
1 pounds ground chuck
4 tablespoons crumbled Gorgonzola orblue cheese
4 Schnucks sesame hamburger buns
4 leaves green-lea lettuce
1 medium tomato, cut into 4 slices
1.Prepare outdoor grill for direct grilling over
medium-high heat. In small bowl, combine
mayonnaise and adobo sauce; set aside. On
sheet of heavy-duty aluminum foil (about 24
inches long), toss mushrooms with onion,
oil, teaspoon salt and black pepper. Spread
vegetables in single layer on half of foil sheet.
Fold other half of foil over to cover vegetables,
then fold edges several times to seal.2.In large bowl, combine ground chuck,
chopped chipotle pepper and remaining
teaspoon salt until well blended, but
not overmixed. Form mixture into four
-inch-thick patties.
3.Place burgers and vegetable packet on hotgrill rack; cover and cook burgers 8 to 10 minutes
or until internal temperature reaches 155F. Top
each burger with 1 tablespoon cheese during
last minute of cooking. Cook vegetables in their
packet 10 to 12 minutes or until packet puffs.
With tongs, remove packet from grill.
4.Carefully cut an X in top of packet to allow
steam to escape, then, with tongs, pull back
foil. Serve burgers in buns topped with lettuce,tomato, mushrooms, onion and 2 tablespoons
chipotle mayonnaise.
Each serving: about 750 calories, 53 g total at
(15 g saturated), 101 mg cholesterol, 1019 mg sodium,
30 g carbohydrate, 3 g fber, 28 g protein
Southwest Chicken Burgers
Prep: 20 minutesGrill: 8 minutes Serves: 4
1 lime
1 pound ground chicken
1 garlic clove, minced
1 green onion, nely chopped(2 tablespoons)
1 small jalapeo chile pepper, seeded andminced (about 2 teaspoons)
red bell pepper, nely chopped(2 tablespoons)
1 tablespoon chopped resh cilantro leaves
teaspoon salt
4 Schnucks whole wheat hamburger bunstoppings: lettuce leaves, sliced ripeavocado, sliced red onion and/orrerigerated pico de gallo (optional)
1.Prepare outdoor grill for direct grilling over
medium heat. From lime, squeeze 1 tablespoon
juice into large bowl. Add chicken, garlic, green
onion, jalapeo, bell pepper, cilantro and salt and
combine until well blended, but not overmixed.
Form mixture into four -inch-thick patties.2.Place burgers on hot grill rack; cover and cook
8 to 10 minutes or until internal temperature
reaches 165F, turning once. About 2 minutes
before burgers are done, place buns, cut side down,
on grill. Cook 1 to 2 minutes or until lightly toasted.
Serve burgers in buns with desired toppings.
Each serving: about 328 calories, 11 g total at
(3 g saturated), 87 mg cholesterol, 592 mg sodium,
24 g carbohydrate, 1 g fber, 32 g protein
burgers are back!Each year, Americans consume over 14 billion burgers. Between
its simplicity and versatility, its no wonder the burger ranks as aavorite sandwich. There are many claims about who invented therst hamburger but the truth is that it probably emerged in severalareas across the country around the same time. In act, ground meatpatties have been enjoyed since the ancient Egyptians. Enjoy thisiconic sandwich in hundreds o ways here are our two avorites thisseason. For even more favor ideas to jazz up your burgers, youll ndcondiment recipes on the ollowing page.
beer pairing >Sierra Nevada Pale AleA delightful interpretation of a classic style,this pale ale has a deep amber color andan exceptionally full-bodied, complexcharacter. Generous quantities of premium
Cascade hops give the pale ale its fragrantbouquet and spicy flavor.
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Blue Cheese Sauce
cup crumbled blue cheese(about 2 ounces)
cup Schnucks mayonnaise cup Schnucks sour cream
2 teaspoons Schnucks apple cider vinegar
teaspoon Worcestershire sauce
In small serving bowl, mix all ingredients
until well blended. Makes about cup.
Tangy Mayo Sauce
cup Schnucks mayonnaise
2 tablespoons rerigerated undrainedprepared white horseradish
1 tablespoon Schnucks Select whole grainmustard with garlic
In small serving bowl, mix all ingredients
until well blended. Makes about cup.
Chunky Tomato Chutney2 teaspoons Schnucks vegetable oil
1 large garlic clove, minced
1 small onion, chopped
1 can (28 ounces) Schnucksdiced tomatoes, drained
cup red wine vinegar
2 tablespoons packed Schnucksbrown sugar
teaspoon salt
In medium skillet, heat oil over medium-low
heat. Add garlic and onion; cover and cook 10
minutes or until onion is very tender, stirring
occasionally. Stir in remaining ingredients and
cook, uncovered, about 25 minutes or until
relish becomes very thick and most moisture
evaporates, stirring occasionally and mashing
tomatoes with rubber spatula. Serve chutney
warm or chilled. If not serving right away,
refrigerate up to 1 week. Makes about 2 cups.
Onion-Thyme Topping
1 medium onion, cut crosswise into-inch-thick slices
Schnucks nonstick cooking spray cup Schnucks mayonnaise
1 teaspoon Full Circle reshthyme leaves, chopped
Prepare outdoor grill for direct grilling over
medium heat. Spray both sides of onion slices
with nonstick cooking spray. Place on hot grill
rack and cook 8 to 10 minutes or until tender
and browned on both sides. Transfer onion to
cutting board; coarsely chop. Place onion in
small serving bowl; add mayonnaise and thyme
and stir until blended. Makes about 1 cup.
> Cooks Wisdom
Thick slices o onion usually stay intact, but to ma ke sure,
insert 2 or 3 sturdy wooden picks horizontally through
both sides o onion slices so that the wooden picks go
through all the onion rings.
loaded with lavor
Burgers are by ar one o the most popular, economical and easy go-to choices orany mid-week meal or weekend gathering with riends and amily. Think beyondbasic and boring burgers to the favorul and abulous with our gutsy, stued Meat
Masters Loaded Burgers. Each weighing about eight ounces, there are no delicate,dainty burgers here. We choose only the best bee to go into our homemadeburgers, Certied Angus Bee ground chuck, which results in an incredibly juicy,tender burger with unbelievable meaty favor. Packed with chunks o cheese, reshvegetables and spices, our variety truly sets these burgers apart.
Look or the Blacken Blue with Gorgonzola cheese, Portobello Swiss and the PhillyStyle Loaded Burgers, or try our Jalapeo, Che s Burger Mignon with two cheeses,or the ever-popular Bacon-Cheddar. Our Garden Turkey Burger, stued with bellpeppers and green onions with 93% lean Perdue ground turkey, rounds out theseven dierent varieties available at our Service Meat Department.
Photography:MeoliStudio
FoodStyling:MarySutkus
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Durkee Adto Come
INTRODUCINGNEW WEBER BEER CANCHICKENSEASONING
Beercanchickenisatechniqueforcookingchickenthatisgrowinginpopularitysinceitproducessuchatenderandjuicychicken. Thebasicprocessistoopenthebeercanandpourouthalfthebeer.Usingacanopener,make 2 moreholesinthetopofthecanandplacethechickencavityoveritsothatthebeercanisinsidethechicken.Addingunbelievable flavor
toyourchickeniseasywithnewWeberBeerCanChickenseasoning.Themasterfullyblendedcombinationofherbsandspicescreatesperfect flavorharmony.WeberBeerCanChickenseasoningisalsoperfectforchickenbreasts,porkandfish.
LookfornewWeberBeerCanChickenandall theothergreatWeberseasoningsandmarinademixesatSchnucksorLogli.
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meals or a stealgrilled goodies > budget buys
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31Schnucks Cooks> Spring 2010
Roast Bee & Horseradish
Cheddar SandwichPrep: 15 minutes
Cook: 6 minutes Serves: 4
cup Schnucks sour cream
2 tablespoons chopped Full Circleresh chives
1 teaspoons Schnucks Select Dijonhorseradish mustard
1 Schnucks mini loa, cut diagonally into
eight -inch-thick slicesSchnucks nonstick cooking spray
(8-ounce) package Cabot horseradishCheddar cheese, cut into 12 slices
12 thin slices Schnucks Select seasoned roastbee (about 6 ounces)
2 medium tomatoes, sliced
small red onion, thinly sliced (about cup)
1 cup baby arugula or spinach leaves
1.In small bowl, combine sour cream, chivesand mustard.
2.Heat panini press over medium heat. Spray
both sides of bread slices with nonstick cooking
spray. Place 4 bread slices on press; close press
and cook 1 to 2 minutes or until bread is golden
brown. Repeat with remaining 4 bread slices.
Open press and place 3 slices cheese over each
of 4 slices of bread; let stand 1 minute on open
press to soften cheese. Remove bread from press.
3.Over cheese on 4 bread slices, layer 3 slices
roast beef, one-fourth tomato, one-fourth onion,
cup arugula and about 1 tablespoons sour
cream mixture. Place remaining 4 bread slices
over fillings.
Each serving: about 451 calories, 21 g total at
(13 g saturated), 56 mg cholesterol, 1146 mg sodium,
34 g carbohydrate, 3 g fber, 27 g protein
> Cooks Wisdom
I you dont have a panini press, grill bread 1 to 2 minutes on
a preheated outdoor grill over medium heat until golden.To make a pressed panini sandwich: Heat panini press over
medium heat. Spray 1 side o 4 slices o bread with nonstick
cooking spray. Place bread slices, sprayed side down, on
work surace. Layer each slice o bread with cheese, roast
bee, tomato, onion and arugula. Spread 1 side o remaining
4 bread slices with sour cream mixture, then place, sour
cream-side down, over fllings. Spray top side o sandwich
with nonstick cooking spray. Close press and cook 2 to 4
minutes or until bread is golden brown and cheese melts.
Grilled Pizzas
Prep: 10 minutes
Grill: 15 minutes Serves: 6
BBQ Chicken Pizza
Schnucks nonstick cooking spray
1 package (13.8 ounces) rerigerated rolledclassic pizza crust
1 Schnucks BBQ whole roasted chicken, skindiscarded and meat removed and sliced(about 2 cups)
e cup Schnucks Select southern styleBBQ sauce, divided
3 cup very thinly sliced red onion
cup Schnucks shredded Cheddar cheese
cup Schnucks shredded mozzarella cheese
2 tablespoons coarsely chopped reshcilantro leaves
1.Preheat outdoor grill so that half of grill isprepared for direct grilling over medium-high
heat and other half of grill is prepared for indirect
heat. Generously spray cookie sheet with
nonstick cooking spray. Unroll pizza crust dough
onto center of prepared cookie sheet; pat dough
into 12 x 10-inch rectangle. Spray top of dough
with nonstick cooking spray.
2.Carefully transfer dough to hot grill rack over
direct heat. Cook, uncovered, 2 to 3 minutes oruntil grill marks appear on underside of dough
and crust stiffens. With tongs, turn dough and
cook 1 to 2 minutes longer or until grill marks
appear. Transfer pizza crust to same cookie sheet.
3.In medium bowl, combine chicken and
3 tablespoons BBQ sauce. Spread remaining BBQ
sauce (about cup) over pizza crust; top withchicken mixture, onion and cheeses. Slide pizza
back onto grill over indirect heat. Reduce heat
to medium and cook 10 minutes or until cheese
melts and crust is golden brown on bottom.
Remove pizza from grill. Sprinkle with cilantro.
Cut into squares to serve.
Each serving: about 480 calories, 21 g total at
(8 g saturated), 86 mg cholesterol, 1068 mg sodium,
42 g carbohydrate, 1 g fber, 27 g protein
Tomato, Basil & Smoked Gouda Pizza
Schnucks nonstick cooking spray
1 package (13.8 ounces) rerigerated rolledclassic pizza crust
5 large Roma tomatoes (about 1 pound),each cut crosswise into -inch-thick slices
2 garlic cloves, crushed with press
cup Schnucks extra virgin olive oil
teaspoon salt teaspoon coarsely ground black pepper
8 ounces smoked or unsmoked Goudacheese, shredded (about 2 cups)
2 tablespoons thinly sliced Full Circleresh basil leaves
1.Prepare BBQ Chicken Pizza as directed
through step 2.
2.Meanwhile, in medium bowl, toss tomatoes
with garlic, oil, salt and pepper. After removingcrust onto cookie sheet at the end of step 2,
sprinkle crust with cheese. Arrange tomato
slices over cheese, discarding any liquid
remaining in bowl.
3.Slide pizza back onto grill over indirect heat.
Reduce heat to medium and cook 10 minutes or
until cheese melts and crust is golden brown on
bottom. Remove pizza from grill. Sprinkle with
basil. Cut into squares to serve.
Each serving: about 398 calories, 22 g total at
(9 g saturated), 40 mg cholesterol, 980 mg sodium,
36 g carbohydrate, 2 g fber, 15 g protein
meals or a stealHorseradish Cheddar cheese combines the smooth favor o white Cheddar cheese with spicy groundhorseradish root, making it the perect accompaniment to roast bee in this grilled sandwich. This cheese also
makes a tangy topping or baked potatoes, grilled meats or crackers with sausage.I the roast bee sandwich seems easy to prepare on the panini press, take your grilling expertise to the next level.Pizzas are traditionally baked in an oven, but we have chosen two recipes or the grill. Youll notice the smokyfavor dierence. One uses roasted chicken, making it a cinch to prepare. The other contains no meat, but tastyRoma tomatoes instead. Spraying a generous amount o nonstick cooking spray directly on the pizza dough willkeep it rom sticking. All three recipes are quick, easy and budget-riendly, costing less than $3 per serving.
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