s Chucks Cooks Winter Spring 2011

7/28/2019 s Chucks Cooks Winter Spring 2011

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Even with the holidays behind us, there is still reason to

celebrate as we move closer to spring and a calendar full of

reasons to cook and entertain!

Inside this issue ofSchnucks Cooks, you will find some

sensational ideas suitable for the rush of celebratory events

this new season brings. Sports fans will love the game-day

party ideas like Chicken Chipotle Quesadillas with authentic

queso. For Valentines Day, prepare our Bella Chicken with

Brandy Sauce paired with a Ruffino Aziano Chianti Classico,

and I promise, it will be love at first bite! Try Shepherds Pie

for St. Patricks Day, a traditional Irish dish said to have been

created by frugal homemakers who found a tasty way to

reinvent leftovers. And yes, there is even a recipe for

Guinness Cheesecake! In the Keeping Kosher section, look

for an elegant dessert for Passover, or design your Easter

family dinner around a delicious Pepper-Peach Glazed Ham.

Youll also find one of my favorites, Asparagus Risotto,

an easy recipe that hits a high note with the addition of

Parmigiano-Reggiano cheese, the secret to jazzing up rice,

potatoes and other dishes. When you read Risotto 101, you

will find a four-step how to including photos that guide

you through the process.

Perhaps the best part is you dont have to set aside your

New Years resolution to eat healthy as Schnucks Cooks

magazine offers many ideas that are as nutritious as they

are delicious. As you read through, you will literally find

dozens of new reasons to keep the celebrations coming!

Finally, please know that we appreciate your shopping at

Schnucks or Logli. This magazine is one of the best waysI can think of to return the many favors you have shown us

over the past year. So, from my family to yours, thank you

and happy New Year!

Scott C. Schnuck

2

@

> a letter fromthe chairman

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

Lisa Howard, Karen Hurych,Karen Trombley, Priscilla Ward

Laura Freeland Kull, M.S., R.D.

Wes Hartman

Eric Burkett, Christine Gable

Stacey Alexander, Kelly Kraemer

To view our Schnucks Cooks Virtual Magazine, visit us

on the web www.schnuckscooks.com

2011 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

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Published by ViMax Publishing & Marketing, Inc. 1-800-940-4944

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3Schnucks Cooks> Winter/Spring 2011

10

21

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16

30

6

4 Schnucks Cooks

Roasted Salmon with Brown Sugar Glaze and Garlic & ChiveSmashed Potatoes.

5 cruciferous cropSkinny Mashers and Dijon Roasted Cauliflower.

6 sportin spiceChicken Chipotle Quesadillas, Slow Cooker Frijoles Negroswith Rice and Chile con Queso.

10 will you be mine?

Bella Chicken with Brandy Sauce, Creamed-Spinach StuffedTomatoes and Quick Tiramis.

13 vegetable adventuresSouthwest Black Bean Lasagna and Garden Tomato Soup.

14 risotto 101Asparagus Risotto.

16 shamrocks & sensational flavorsShepherds Pie, Caraway & Golden Raisin Soda Bread andGuinness Cheesecake.

21 keeping kosherChocolate Orange Cake.

22 beyond the Easter basket

Pepper-Peach Glazed Ham, Goddess Primavera Seven LayerSalad, Asparagus, Mushroom & Gruyre Casserole andAngel Food Cake with Strawberries & Cream.

26 saucy & sassyLemony Alfredo Pasta, Szechwan Peanut Noodlesand Pasta Puttanesca.

28 express laneBaked Mediterranean Tilapia.

30 meals for a steal

White Bean Chicken Chili and Sweet & Sour Pork.

}table ofcontents

> winter/spring


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Rosanne Toroian,Food Editor and InformationSpecialist; Jeannie Eisenberg,Store Sales TeamManager; Kathy Gottsacker,Director of FoodEducation and Culinary Arts

George W. Bush once said, Good intentionsarent good enough! Many of us began the

new year resolved to take off a few uninvited

pounds, but our good intentions surrender to

temptation with a lack of motivation. A simple

commitment to healthier cooking may prove a

better long-term strategy to stay the course and

reach your goal.

Improve your diet in baby steps to keep you and

your family from feeling deprived. Seek out foods

with a reduced-sodium or fat option. Weve taste-tested and crunched the numbers on healthier

family staples so you dont have to. Here are

some of our favorites:

For recipes or snacking, Cabot 50% reduced-fat

Cheddar cheese with a sharp tang and satisfying

texture tastes and melts as well as a full-fat

version. Place it on a Triscuit, a better cracker

option made with 100% whole grains. Give your

kids a serving of fruit with Full Circle no-sugar-added applesauce. Whats in the ingredient list?

Apples, plain and simple. Substitute St. Dalfour

100% fruit spreads for other jams and jellies.

Its first ingredient is real fruit, not juice, juice

concentrate, sugar or high fructose corn syrup.When you want to warm your belly or feed a

cold, try Campbells Chunky Healthy Request

Chicken Noodle Soup. You wont miss nearly

half the sodium, but you will love the

chunks of chicken, carrots, celery and noodles

that are about as plentiful as the broth. To go

with that soup, try Schnucks Select Deli sliced

turkey or chicken between whole-grain bread.

All four varieties are certified by the American

Heart Association, which means they are low insaturated fat and cholesterol.

For dessert, get the scoop on Edys SlowChurned

ice creams. Specially-formulated to produce a

luxurious, creamy texture with about 50% less

fat, saturated fat and cholesterol as their Grand

varieties, SlowChurned will satisfy any sweet

tooth. When you crave a burst of sweet-tart

flavors, introduce your taste buds to Culinarias

line of intensely-flavored, refreshing sorbets. A

fat- and cholesterol-free indulgence without theguilt, tingle your taste buds with raspberry or

lemon flavors.

Roasted Salmon with BrownSugar Glaze

Prep: 10 minutes

Bake: 8 minutes Serves: 4

1 pounds resh salmon fllet

teaspoon salt

teaspoon ground black pepper

cup Schnucks Select whole grain mustardwith garlic

cup packed Schnucks light brown sugar

1.Preheat oven to 425F. If desired, remove skinfrom salmon. Place salmon, skin side down, in

small rimmed metal baking pan; sprinkle with salt

and pepper.

2.Spread mustard evenly over salmon. Sprinkle

brown sugar evenly over salmon, then press down

lightly so it adheres.

3.Bake salmon 8 to 10 minutes or until almost

opaque throughout and internal temperature

reaches 145F. With two large spatulas, lift salmononto serving platter.

Each serving: about 320 calories, 16 g total at (3 g saturated),

80 mg cholesterol, 420 mg sodium, 14 g carbohydrate,

0 g fber, 28 g protein

Garlic & ChiveSmashed Potatoes

Prep: 7 minutes

Microwave: 7 minutes Serves: 4

2 large red potatoes (about 8 ounces each)

2 garlic cloves, minced

cup Schnucks light sour cream

cup Schnucks reduced at 2% milk

1 tablespoon chopped Full Circleresh chives

1 tablespoon Schnucks unsalted butter

teaspoon salt teaspoon ground black pepper

1.Place potatoes in microwave-safe 1-quart

baking or souffl dish. Cover dish tightly with

plastic wrap. Cook potatoes in microwave oven on

high 7 to 8 minutes or until tender.

2.With potato masher or fork, coarsely mash

potatoes. Add remaining ingredients and mash to

desired consistency.

Each serving: about 150 calories, 4.5 g total at

(3 g saturated), 15 mg cholesterol, 180 mg sodium,

26 g carbohydrate, 2 g fber, 4 g protein

Photography:MeoliStudioFoodStyling:MarySutkus

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Cauliflower: the French call it chou-fleuror cabbage flower which, as it happens,isnt too far from the truth. Like itsdark green cousin, broccoli, this heavy,textured vegetable is actually comprisedof undeveloped flowers. Thats anutritional bonanza for us; instead of

using all those nutrients to produceblooms, they remain behind in the

stems providing generous amountsof vitamin C, omega-3 fatty acids,

B vitamins and fiber.Interestingly, cauliflower is particularlyfavorable among mathematiciansdue to its nearly perfect and tasty illustration of fractals. Cauliflowersflorets are comprised of repetitive floretsthat duplicate themselves in appearanceno matter how large or small they mightbe. Break off a single curd, and it willlook exactly like the larger curd fromwhich you took it. This pattern mightrepeat itself into infinity if it werent forcauliflowers mortality and our fondnessfor cream of cauliflower soup.

While cauliflowers origins are shroudedin mystery, what we do know is this:cauliflower came to Europe through

the Middle East. While it was extremelypopular with the Arabs, it wasnt untilafter the mid-1600s that it became afashionable addition to the French royaltable. It made its way north into GreatBritain and the rest of Europe, and finallyto the United States. Considered a luxurynot too long ago, today its availableyear-round. Most American caulifloweris grown in Californias Salinas Valleyor on New Yorks Long Island. For

some 50 years, cauliflower was theeconomic mainstay of the little town

of Margaretville, New York. Locals stillcelebrate the vegetable with an annualcauliflower festival.

Cauliflower is not easily grown andrequires a great deal of attention.Harvesting must be done by hand. Thecreamy white surfaces will turn greenunless theyre protected from the sun a feat that used to be accomplished bytying the leaves over the head. Modernvarieties have been developed in whichthe leaves grow tightly over the headsthemselves, enveloping and protectingthe crucifer plant inside. The leaves areedible too, and worth chopping up as anaddition to vegetable stock or soup.

When selecting cauliflower, look

for a clean, white surface. A head ofcauliflower should feel heavy whenyou hold it. Store it for up to five daysin a tightly wrapped paper bag in yourvegetable crisper. Its eminently versatile;try roasting, steaming or stir-frying.Make a warm, rib-sticking gratin for cooldays, or simply eat it raw, dipped in yourfavorite dressing.

Dijon Roasted Cauliflower

Prep: 10 minutes

Roast:30 minutes Serves: 61 tablespoon Schnucks Dijon mustard

1 tablespoon Schnucks olive oil

teaspoon salt

teaspoon coarsely ground black pepper

5 garlic cloves, each cut lengthwise in half

2 medium onions, each cut into 8 wedges

1 medium head cauliflower (about

3 pounds), cut into 1-inch floretsPreheat oven to 450F. For easier cleanup, l ine

large rimmed baking pan with aluminum foil.

In large bowl, stir together mustard, oil, salt and

pepper. Add garlic, onions and cauliflower and

toss until well coated. Spread cauliflower mixture

in single layer in prepared pan. Roast 30 to 35

minutes or until cauliflower browns, stirring once

halfway through cooking.Each serving: about 50 calories, 3 g total fat (1 g saturated),


2 g fiber, 2 g protein

Skinny Mashers

Prep: 10 minutes

Cook:25 minutes Serves: 4

1 medium head cauliflower (about 3pounds), cut into 1-inch florets

1 cups Progresso reduced sodiumchicken broth

2 tablespoons refrigerated shredded orgrated Parmesan cheese plus additionalfor serving

1. In 3- to 4-quart saucepan, add cauliflower and

broth. Cover and heat to boiling over medium-

high heat; boil 20 minutes or until cauliflower is

fork-tender. Drain cauliflower well.

2. Place immersion blender in saucepan and

blend until almost smooth, or use potato masher

to mash cauliflower. Stir in cheese; pass additional

cheese to sprinkle on top. Makes about 4 cups.

Each serving: about 120 calories, 3 g total fat (1.5 g saturated),



cruciferous

crop

in season >in season > fine floretsfine florets

For those watching their carbs, try these simple recipes:


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sportin spiceIf you arent going to have the chance to travel to Arlington, Texas, on February 6thfor the Super Bowl, you might as well bring the flavors of Tex-Mex to your own home.Weve tried to make things easy for you with these recipes. To save time on thequesadillas, prepare the cheese and pepper spread ahead of time and refrigerate. The

frijoles are an easy one-pot meal try topping them with sour cream and shreddedcheese. And the Chile con Queso can be ready in only 20 minutes.

These three dishes are going to add a little spice to the sporting event. You knowwhen you see the word chipotle in a recipe name, like in these quesadillas, its goingto have a bit of smoky heat! Frijoles negros, or black beans, is more of a Cuban dishthat infuses flavors from Spanish, African and Caribbean fare. These beans shouldalways be soaked before cooking; see step one or our Cooks Wisdom for options.And Chile con Queso easily translates to chiles with cheese in Spanish. Its a classicsouth-of-the-border dip typically served with tortilla chips try vegetables such asbell peppers and carrots as well!

february faves > touchdown trio

Chicken Chipotle Quesadillas

Prep:25 minutes

Bake: 13 minutes Serves:8

1 package (8 ounces) Schnucks3 less fatNeufchtel cheese, softened

1 chipotle chile pepper in adobo

Schnucks nonstick cooking spray

8 (8- to 10-inch) medium soft tacoflour tortillas

1 package (16 ounces) Schnucks finelyshredded Mexican four cheese blend

1 Schnucks BBQ or herb whole roastedchicken, skin removed and meat shredded(about 2 cups)

medium red onion, chopped(aboute cup)

1 cup Schnucks mild or medium salsa plusadditional for serving (optional)

1.Preheat oven to 375F. In food processor with

knife blade attached, blend Neufchtel cheese

with chipotle pepper until well blended.

2.Spray 2 large cookie sheets or rimmed baking

pans with nonstick cooking spray. Arrange 2 flour

tortillas on each cookie sheet. Spread one-fourth

chipotle mixture over each tortilla. Sprinkle with cup shredded cheese; divide chicken and

onion over cheese, then top with cup salsa and

remaining cup shredded cheese per tortilla.

Place remaining 4 tortillas over cheese; lightly

spray tops with nonstick cooking spray. Bake 13

to 15 minutes, without turning, or until tops are

golden and cheese melts.

3.Cut each quesadilla with pizza cutter into 6 or 8

wedges and serve with additional salsa, if desired.Each serving: about 411 calories, 21 g total fat


32 g carbohydrate, 2 g fiber, 24 g protein

beer pairing >Schlafly Pilsner

The smoky heat of this dish will betempered by this traditional pilsner. Its crisp,clean and refreshing qualities will cleansethe cheesy, spicy quesadilla and invigorate

the palate with brilliant effervescence.


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8

Slow CookerFrijoles Negros with Rice

Prep: 30 minutesSlow Cook: 4 hours Serves: 8

1 bag (16 ounces) dried black beans

1 can (4 ounces) Schnucks diced mildgreen chiles

1 carton (32 ounces) Progressoreduced-sodium chicken broth (4 cups)

1 packet (1.25 ounces) Schnucks tacoseasoning mix

4 garlic cloves, crushed with press

1 medium red onion, chopped (about 1 cup)2 cups long-grain white rice

1 lime

cup chopped resh cilantro leaves plusadditional or garnish (optional)

1.In colander, rinse beans with cold water; discard

any shriveled beans. In large saucepot, add

beans and enough water to cover by 2 inches;

heat to boiling over high heat. Reduce heat to

medium-low; cover and cook 25 minutes, stirringoccasionally. Drain beans.

2.In 5- to 6-quart slow cooker, combine beans,

undrained chiles, broth, taco seasoning, garlic

and onion. Cover with lid and cook on high

4 to 5 hours or on low 9 to 10 hours or until

beans are tender.

3.Meanwhile, prepare rice as label directs.

4.Just before serving, from lime, squeeze1 tablespoon juice. Stir cilantro and lime juice

into beans. Serve beans over rice sprinkled with

additional cilantro, if desired. Makes about 7 cups

beans and 4 cups rice.

Each serving: about 386 calories, 1 g total at (1 g saturated),


10 g fber, 18 g protein

> Cooks WisdomBeans may be soaked overnight instead of precooking

in step 1. In large bowl, add beans and enough cold

water to cover by 2 inches. Let beans stand at room

temperature overnight; rinse with cool water and drain.

Chile con Queso

Prep: 10 minutes

Cook: 10 minutes Makes: about6 cups

2 tablespoons Schnucks unsalted butter

1 jalapeo chile pepper, seeded and minced

1 poblano chile pepper, fnely diced

1 small onion, chopped (about cup)

2 large garlic cloves, minced

2 tablespoons Schnucks all-purpose our

1 teaspoon Schnucks ground cumin

cup Schnucks vitamin D whole milk

1 package (16 ounces) Schnucks MontereyJack cheese, shredded (do not usepre-shredded cheese)

(16-ounce) package pasteurized preparedcheese product (Velveeta), cut into-inch pieces

1 cup canned Schnucks petite dicedtomatoes with green chiles, well drained

Schnucks tortilla chips or corn chips

1.In 3-quart saucepan, melt butter over medium

heat. Add jalapeo and poblano chile peppers

and onion and cook, covered, 5 to 7 minutes or

until tender, stirring occasionally. Stir in garlic and

cook, uncovered, 1 minute, stirring constantly. Add

flour and cumin and cook 30 seconds, stirring.

2.Add milk to saucepan and heat to boiling,

stirring frequently with whisk until mixture

thickens. Reduce heat to medium-low; add

cheeses, about cup at a time and whisking aftereach addition until cheese melts. Stir in tomatoes.

Transfer dip to small chafing dish or slow cooker

on warm setting. Serve with chips.

Each tablespoon dip: about 30 calories, 2 g total at


1 g carbohydrate, 1 g fber, 2 g protein

> Cooks Wisdom

As the jalapeo membranes contain most of the chiles

heat, you may choose to leave some intact depending onhow spicy you prefer your queso.


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will you be mine?It is said that in Medieval times, girls would consume unusual foods on St. Valentines Day so theywould have dreams of their future spouse. The flavors in this meal may not be unusual, but this

romantic spread is perfect to share with your loved one. Impress your Valentine with this easy-to-prepare chicken recipe, named for the main ingredient, baby bella mushrooms. Paired with stuffedtomatoes and finishing with tiramis, two other simple-to-make dishes, its the perfect choice for aweeknight meal this February 14th.

wine pairing >Ruffi no Aziano Chianti ClassicoProperly balanced to not overpower,but complement the dish, this fruity,soothing wine is slightly spicy with tobaccoundertones and enough acidity and fruit

for a solid backbone.

Bella Chickenwith Brandy Sauce

Prep: 10 minutes


3 tablespoons Schnucks all-purpose flour

teaspoon salt, divided

teaspoon ground black pepper, divided

4 Schnucks Natural boneless, skinlesschicken breast halves (about 1 pounds)

3 tablespoons Schnucks unsaltedbutter, divided

1 package (10 ounces) Schnucks slicedbaby bella mushrooms

1 large shallot, finely chopped (about cup)

1 teaspoon dried Italian seasoning

3 cup brandy

cup Schnucks whipping cream

chopped fresh parsley leavesfor garnish (optional)

1.In pie plate or wide, shallow bowl, combine

flour, teaspoon salt and teaspoon pepper.

Dip chicken in flour mixture to coat both sides.

2.In nonstick 12-inch skillet, melt 2 tablespoons

butter over medium-high heat. Add chicken to

skillet; cover and cook 5 minutes or until bottom

of chicken is golden brown. Turn chicken and

cook, uncovered, 8 to 12 minutes longer or until

chicken loses its pink color throughout and

internal temperature reaches 165F.

3.Meanwhile, in second large skillet, cook

mushrooms, shallot, Italian seasoning andremaining 1 tablespoon butter, teaspoon salt

and teaspoon pepper over medium-high heat

8 to 10 minutes or until mushrooms are tender

and lightly browned, stirring occasionally. Stir

in brandy; cook 1 minute or until most liquid

evaporates. Stir in cream; heat to boiling. Boil 2 to

3 minutes or until sauce thickens slightly. Makes

about 2 cups sauce. Spoon sauce over chicken to

serve. Garnish with parsley, if desired.Each serving: about 498 calories, 27 g total fat



Creamed-SpinachStuffed Tomatoes

Prep: 15 minutes

Cook/Broil: 10 minutes Serves: 4

4 medium tomatoes (about 8 ounces each)

1 package (10 ounces) Schnucks frozenchopped spinach, thawed

1 tablespoon Schnucks unsalted butter


medium onion, diced (about cup)


teaspoon salt

teaspoon ground black pepper4 ounces Gruyre cheese, shredded

(about 1 cup), divided

1.Place oven rack about 6 inches from source of

broiler heat. Preheat broiler. For easier cleanup, line

13 x 9-inch metal baking pan with aluminum foil.

With sharp knife, cut off inch from stem end of

each tomato. With spoon, carefully scoop out pulp

and seeds from tomatoes, making sure bottom

and side of tomatoes are intact.2.Drain spinach slightly, but do not squeeze dry;

set aside. In nonstick 12-inch skillet, melt butter

over medium heat. Add garlic and onion and cook

4 to 5 minutes or until tender and lightly browned,

stirring occasionally. Add spinach, cream, salt and

pepper and cook 3 to 4 minutes or until mixture

begins to simmer, stirring occasionally. Remove

skillet from heat; stir ine cup cheese.

3.Fill tomatoes with creamed spinach, about cup in each. Place tomatoes, spinach side up,

in prepared baking pan. Sprinkle tomatoes with

remaining3 cup cheese. Broil 2 to 3 minutes or

until cheese is melted and lightly browned.

Each serving: about 262 calories, 18 g total fat



Quick Tiramis

Prep: 10 minutes plus chilling Serves: 6

4 ounces Schnucks3 less fat Neufchtel

cheese, softened cup Schnucks powdered sugar

1 teaspoon Schnucks pure vanilla extract

1 cup Schnucks whipping cream

1 package (3 ounces)sponge-style lady-fingers

cup Kahla liqueur orstrong-brewed coffee

1.In medium bowl, add Neufchtel cheese,

powdered sugar and vanilla; with mixer on lowspeed, beat until combined. Increase speed to

high; beat until smooth. Add cream and beat 3 to

4 minutes on high until soft peaks form.

2.In 8 x 8-inch baking dish, arrange half of lady-

fingers flat-side up. Brush lady-fingers with half

of liqueur. Spread about one-third cream mixture

over lady-fingers. Arrange remaining lady-fingers,

flat-side up, over cream mixture. Brush with

remaining liqueur; spread remaining creammixture on top. Cover and refrigerate at least

4 hours or up to 1 day before serving.




> Cooks Wisdom

For a simple garnish, run a vegetable peeler across a

small chunk of semi-sweet chocolate to make curls, or

grate chocolate with coarse Microplane Zester/Grater.

Or, add a small amount of cocoa powder to a fine mesh

strainer to sprinkle over tiramis.

valentines day > magical meal

underton

or a soli

sauce. Spoon sauce over chicken to

with parsley, if desired.ut 498 calories, 27 g total fat

177 mg c o estero , 549 mg so ium,

, 2 g fiber, 42 g protein

Schnucks Cooks> Winter/Spring 2011


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vegging out

Thinking about vegging out? Go forit! Heading for your local Schnucks orLogli Produce Department is a great wayto boost your health and explore newflavors. From blushing apples to elegantzucchini, youll find plenty of inspirationfor your next meal, whether a quickstir-fry, deeply-flavored roast or cool and

crisp dish.

And vegetables and fruits arent justpretty faces; the antioxidants theycontain are vital for our health, boostingour brain functions and immune systemseven as they help ward off heart diseaseand cancer. The antioxidants in produceare visible in the rainbow of colors plantscontain; its easy to see the orange beta-

carotene thats present in pumpkins andcarrots, the red lycopene in tomatoesand watermelons and the purpleanthocyanin in blueberries and grapes.The more colors we eat, the moreantioxidants we get. The more fiber andvitamins we get too, because plants are

rich sources of both. Mom knew whatshe was talking about when she told youto eat your vegetables!

Weve been heeding moms advice fora while now. Almost a century ago during World War I Meatless Mondaysbegan as a way to support the nations

food supply. In 2003, the Johns HopkinsBloomberg School of Public Healthrevived the idea, actively encouragingpeople to enjoy at least one meatlessdinner every week.

A few quick ideas to get you started:

Hearty legumes and vegetables likebeans, peas and mushrooms make

satisfyingly meaty dishes and areespecially good paired with cookedwhole grains and whole-grain pastas.They also go a long way a two-poundbag of lentils contains about 18 servingsand a three-pound bag of brown ricecontains about 30. Talk about good foryour health and good for your wallet!Root vegetables like potatoes, carrots

and beets add sweetness and a rangeof textures to main dishes, especially iftheyre sliced, drizzled with extra-virginolive oil and roasted in a 375F ovenuntil they crinkle around the edgesand turn golden brown. Squashes arealso delicious when sliced and roasted.(Depending on how theyre cut, roastingalmost any vegetable may take from20 to 40 minutes.)

Although nuts and seeds have theirown distinct flavors, theycomplement each other... andthey complement most fruitsand vegetables. Stir them

into pilafs or sprinkle onto salads. For areal treat, try dry-toasting nuts in a smallsaucepan over medium heat for aboutfour to five minutes or until the nuts aregolden and fragrant, stirring occasionally,then add them to your dish.

If you dont want to completelyveg out, just do it part way usemore beans than meat in your chili,

or serve an extra portion of grainsalongside a smaller portion of chicken.Focus more on protein-rich foodslike eggs and cheese. Give yourselflicense to loiter in the ProduceDepartment. Most importantly,enjoy your meatless adventures!


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weeknight wishes >kitchen dreams


vegetable adventures

Here are two easy ways to add more vegetables to your weekday menu. The beautyof a lasagna dish is the wide variety of interpretations throughout the world. Enjoythis Southwest-style recipe with a few dashes of chili powder, black beans and salsa. Trypreparing the lasagna ahead of time, freeze it, thaw it and then cook at your leisure.

Besides marvelous make-aheads, another home cooks dream is minimal cleanup.This tomato soup only uses one pot and a blender with the key ingredient being acan of whole peeled tomatoes.

Southwest Black Bean Lasagna

Prep:35 minutes

Bake: 50 minutes Serves: 12

12 Schnucks lasagna noodles

1 tablespoon Schnucks olive oil

1 package (12 ounces) frozenSouthwestern corn mix


1 teaspoons Schnucks chili powder

1 teaspoons Schnucks crushed oregano

1 teaspoon salt

2 cans (15 ounces each) Schnucks blackbeans, rinsed and drained

1 jar (15.5 ounces) Schnucks mediumchunky salsa

2 cups Schnucks traditional smoothpasta sauce

1 Schnucks large egg

1 container (15 ounces) Schnucks part-skimricotta cheese

2 cups Schnucks finely shredded Mexicanfour cheese blend, divided

Schnucks sour cream and chopped freshcilantro leaves for garnish (optional)

1.Heat large covered saucepot of salted water to

boiling over high heat. Add lasagna noodles and

cook as label directs; drain.

2.Meanwhile, in 3- to 4-quart saucepan, heat

oil over medium heat. Add corn mix and cook

5 minutes, stirring occasionally. Add garlic,

chili powder, oregano and salt and cook

2 minutes, stirring frequently. Stir in beans, salsa

and pasta sauce; heat to boiling. Boil 2 minutes,

stirring occasionally.

3.In medium bowl, with whisk, lightly beat egg.

Stir in ricotta and 1 cups shredded cheese.

4.Preheat oven to 350F. In ungreased 13 x 9-inch

glass or ceramic baking dish, spread 1 cup bean

mixture. Top with 3 lasagna noodles. Spread about

1 cups bean mixture over noodles, then dollop

1 cup ricotta mixture on top. Repeat layers of 3

noodles, 1 cups bean mixture and 1 cup ricotta

mixture twice. Top with 3 noodles and remaining

bean mixture. Sprinkle with remaining cup

shredded cheese.

5.Cover dish tightly with foil. Bake 40 minutes.

Remove foil and bake 10 minutes longer or until

cheese melts. Let stand 10 minutes before cutting

into squares. Serve lasagna topped with sour

cream and cilantro, if desired.




Garden Tomato Soup

Prep: 15 minutes

Cook: 45 minutes Serves: 6

4 tablespoons Schnucks unsalted butteror olive oil

3 large garlic cloves, chopped

2 large carrots, chopped

1 large onion, chopped1 can (28 ounces) Full Circle wholepeeled tomatoes

1 cups Progresso chicken broth or 1 can(14 to 14.5 ounces) vegetable broth

2 teaspoons Schnucks dried sweet basil


1 cup Schnucks whipping cream

1.In 4- to 5-quart saucepan, melt butter over

medium heat. Add garlic, carrots and onion and

cook, covered, 15 minutes or until vegetables arevery soft and golden, stirring occasionally.

2.Into blender, add about half each tomatoes

with their juice, broth, basil and vegetable mixture;

cover with lid and pure until smooth. Transfer

mixture to bowl. Repeat with remaining tomatoes

and juice, broth, basil and vegetable mixture.

3.Pour mixture into same saucepan. Stir in

pepper; heat to boiling over medium-high heat.

Reduce heat to medium-low; simmer 20 minutes

to blend flavors. Stir in cream; heat through.

Makes about 6 cups. Soup can be prepared

up to 2 days in advance.





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14

risotto 101

Asparagus Risotto

Prep: 10 minutes


3 cups Progresso reduced-sodiumchicken broth

teaspoon ground white pepper

3 tablespoons Schnucks unsaltedbutter, divided

1 bunch (about 1 pound) fresh asparagus,trimmed and cut diagonally into-inch pieces

2 large shallots, chopped ( cup)

1 cup Arborio rice

cup dry white wine

1 cup freshly gratedParmigiano-Reggiano cheese

2 tablespoons chopped fresh Italianflat-leaf parsley leaves

1.In 2-quart saucepan, heat broth and pepperover medium heat until broth begins to simmer;

reduce heat to low. Do not remove saucepan

from heat. Meanwhile, in 3- to 4-quart saucepan,heat 1 tablespoon butter over medium heat.

Add asparagus and cook 2 to 3 minutes or until

asparagus is tender-crisp, stirring frequently.

With slotted spoon, transfer asparagus to bowl.

2.In same 3-quart saucepan, add shallots and

remaining 2 tablespoons butter; cook 3 to 4

minutes or until shallots are tender, stirring

frequently. Add rice and cook 3 to 4 minutes or

until edges of grains appear translucent, stirringfrequently. Stir in wine and cook 1 minute or

until wine is absorbed. Continue cooking 20 to

25 minutes, ladling broth into rice, about cup

at a time and stirring after each addition until

liquid is absorbed and rice is tender but still firm.

3.Remove saucepan from heat. Add cheese,

parsley and asparagus; stir until cheese melts.

Makes about 5 cups.




prepare risotto

1.Cook asparagus Cook asparagus in butter just until tender-crisp, then transfer to a bowl

with a slotted spoon. Set aside to stir into the risotto at the end so it retains its crisp textureand bright color.

2.Saut Arborio rice To the same saucepan in which the shallots have been cooked in butter,

add the Arborio rice and cook, stirring frequently to evenly coat the grains with the butter. Cook

the rice until the grains appear translucent on the edges yet still white in the center.

3.Add broth gradually Once the wine has been added and absorbed by the rice, gradually

ladle the hot broth into the saucepan, stirring until the broth is almost absorbed before the next

addition. If a spoon pulled across the bottom of the pan leaves a trail, youll know its time to addmore broth. Once all the broth has been added and absorbed, the rice should have a creamy

consistency with grains that are tender yet firm to the bite.

4.Final additions With the saucepan off the heat, stir in freshly grated Parmigiano-Reggiano

cheese, chopped fresh parsley and the asparagus until the cheese melts. Bueno appetito!

Risotto is a classic, Northern Italian dish with a thick and creamy consistency.

Its prepared with high-starch kernels of Arborio rice, an Italian-grown grain thats

shorter and fatter than other short- grain rice. Arborio rice should never be rinsed prior

to preparing risotto so as not to remove the starchy coating required to achieve the

creamy texture of the final dish.

Visitwww.schnuckscooks.comto watch ourvideo on risotto, plus scroll down the indexto discover our growing library of instructional videos by our own culinary experts!

howto

1.

2.

3.

4.


15/32

15Schnucks Cooks> Holiday 2010

text > text

Ad #2(progresso?)

1. To make roasted winter squash: Heat oven to 375F. Heat butterover medium-high heat in an ovenproof saut pan; add diced squash,salt and pepper. When squash begins to brown, place pan in oven.Roast for 15 minutes or until medium-brown on all sides. Removefrom oven and let cool slightly. Puree in food processor, or mash withpotato masher or ricer. Measure 1 1/2 cups squash; reserve.

2. To make soup: Heat the olive oil in a large saucepan over mediumheat until hot. Add the onion, celery, carrot and cinnamon stick;saut Season with salt and pepper. Add the broth and the coriander;bring to a boil. Simmer for several minutes. Stir in reserved squashuntil smooth; simmer gently to let the flavors meld, about 10 minutes.Discard the cinnamon stick.

3. Puree the soup using an immersion blender or in a blender untilsmooth. (The soup can be made ahead to this point, cooled, covered,and refrigerated for several days or frozen for about 1 month. It willthicken as it cools and may need thinning with broth or waterwhen reheating.)

4. Return the soup to the pan and

reheat gently. Add the half-and-half. Adjust the seasoning withsalt and pepper. Top each servingwith pumpkin seeds and toastedbread crumbs.

Roasted Winter Squash

2 tablespoons butter

2 cups diced (3/4-inch) raw winter squash(butternut, hubbard, acorn)

Salt and pepper

Soup

2 tablespoons extra-virgin olive oil

1/2 cup diced onion (1/4-inch)

1/4 cup diced celery (1/4-inch)

1/4 cup diced carrot (1/4-inch)

1 cinnamon stick

Sea salt and freshly ground pepper

1 carton (32 oz) Progresso chicken broth (4 cups)

1/2 teaspoon ground toasted coriander, if desired

1 1/2 cups Roasted Winter Squash (above)

1/2 cup half-and-half, if desired*

2 tablespoons toasted pumpkin seeds

1/2 cup Progresso plain panko crispy bread crumbs,toasted light brown in saut pan over medium heat

Roasted Butternut Squash Soup

Great soup starts

with great broth.

I counton allnaturalProgresso

broth for

its richchicken flavor and perfectblend of seasonings. Try it

in my Roasted ButternutSquash Soup.

ProgressoBroth.com

Michael Chiarello is anEmmy-award winning TVchef and cookbook author.

.


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1616

i i h hi t i h f t


17/32


shamrocks & sensational flavorsShepherds Pie is believed to have been created by frugal housewives in northern England andScotland looking for a creative leftover meal. Traditionally prepared with ground lamb, versions withground beef are often called cottage pie. Some believe this dish became popular in Ireland as thepotato grew into a kitchen staple.

The potato flourished in Ireland as the soil and climate created the perfect conditions to grow thisvegetable. More than half of Irish families became entirely dependent on the potato. An interestingtidbit is that potato planting occurred around St. Patricks Day each year. In the fall of 1845, anairborne fungus swept through the Irish countryside and the potato crop perished. Soda breadbecame popular in Ireland during the potato famine. When a recipe contains caraway seeds andraisins such as our version, it is sometimes called Spotted Dog or Railway Cake.

And what would a true Irish feast be without a little Guinness? In the mid-1700s, Arthur Guinnessbegan brewing beer, and then started brewing porter. Six generations of the Guinness family builtthe business to where it is today. According to the Guinness Storehouse, 10 million glasses ofGuinness are served daily around the world.

s > inter Spring 201

irish history > rich feast

Shepherds Pie

Prep:25 minutes plus standing

Bake:20 minutes Serves:8


2 pounds Meat Masters 90% extra leanground beef

3 garlic cloves, chopped

5 tablespoons Schnucks all-purposeflour, divided

3 tablespoons Schnucks tomato paste

2 teaspoons chopped Full Circle freshthyme leaves

teaspoon salt, divided

1 teaspoon ground black pepper, divided

1 cupsP

rogresso beef broth, divided1 package (10 ounces) slicedwhite mushrooms

1 medium onion, diced (about 1 cup)

2 cups Schnucks frozen peas and carrots

2e cups unprepared Idahoan original instantmashed potatoes to serve 8*

1.Preheat oven to 425F. Spray 13 x 9-inch metal

baking pan with nonstick cooking spray. In

nonstick 12-inch skillet, add beef and garlic and

cook over medium-high heat 7 to 8 minutes or

until beef is no longer pink, breaking up meat with

side of spoon. Stir in 3 tablespoons flour, tomato

paste, thyme, teaspoon salt and teaspoon

pepper; stir in 1 cup broth. Cook until mixture is

heated through. Spread beef mixture evenly in

bottom of prepared pan.

2.In same skillet, cook mushrooms, onion and

remaining teaspoon salt and teaspoon

pepper over medium-high heat 5 to 6 minutes

or until mushrooms and onion are tender, stirring

occasionally. Stir in frozen peas and carrots and

remaining cup broth and 2 tablespoons flour;heat to boiling, stirring occasionally. Spread

vegetable mixture evenly over beef mixture.

3.In same skillet, prepare potatoes as label

directs. Dollop potatoes over vegetable mixture,

then spread evenly. Bake 20 to 25 minutes or

until sides begin to bubble. Let stand 10 minutes

before serving.




*Editors Note: You will need 2e cups water,13 cups milk, 4 tablespoons butter or margarine

and 1 teaspoon salt to prepare potatoes.

> Cooks Wisdom

To brown top of finished pie, place oven rack about

8 inches from source of heat and preheat broiler. Lightly

spray mashed potato topping with butter flavored

cooking spray and heat under broiler 2 to 3 minutes or

until lightly browned.


18/32

18

Caraway & Golden RaisinSoda Bread

Prep: 10 minutes plus cooling

Bake:30 minutes Serves: 10

2 cups Schnucks all-purpose flour

cup Schnucks granulated sugar

teaspoon salt teaspoon Schnucks baking soda

cup golden raisins

2 teaspoons caraway seeds

2 tablespoons Schnucks unsalted butter

1 Schnucks large egg

1 cup buttermilk

1.Preheat oven to 375F. Grease cookie sheet. In

large bowl, with whisk, stir flour, sugar, salt and

baking soda. Stir in raisins and caraway seeds.2.In small microwave-safe bowl, heat butter in

microwave oven on high 30 to 40 seconds or until

melted. With whisk, stir in egg and buttermilk until

well combined. Add egg mixture to flour mixture

and gently stir just until dough forms.

3.With rubber spatula, transfer dough onto center

of prepared cookie sheet. Shape dough into

6-inch round. Bake 30 minutes or until wooden

pick inserted in center comes out clean. Transferbread to wire rack to cool slightly. Serve warm, or

cool completely. Makes one (8-inch) round loaf.

Each serving: about 203 calories, 4 g total fat (2 g saturated),



Guinness Cheesecake

Prep: 15 minutes plus cooling and chilling

Bake: 1 hour Serves: 16

18 Oreo cookies (about 8 ounces)

2 tablespoons Schnucks unsaltedbutter, melted

4 packages (8 ounces each) Schnucks creamcheese, softened

1 cups Schnucks granulated sugar

teaspoon salt

4 Schnucks large eggs

1 container (8 ounces) Schnucks sour cream

cup Guinness draught or Guinnessextra stout

1 cup Schnucks semi-sweet chocolate chips


1.Preheat oven to 350F. Layer two 30 x 12-inchsheets heavy-duty aluminum foil to make

double-thick sheet. Crease one long side of foil

sheets into three -inch folds, flattening each

fold to make a tight seam. Grab one sheet of

foil and pull over seam to open like a book,

pressing to keep seam intact. Place 9-inch

springform pan in middle of foil. Pressing firmly,

bring foil up and around sides of pan. Crush foil at

long ends so that they are compact and can serveas handles to lift cheesecake out of water bath at

the end of baking.

2.In food processor with knife blade attached,

pulse cookies until coarse crumbs form. Add

butter and process until crumbs are moistened.

Press crust mixture firmly onto bottom of

prepared pan. Bake 15 minutes. Cool crust on

wire rack about 15 minutes.

3.While crust cools, place 17 x 11-inch roastingpan on middle rack in oven and fill with 1 inch

hot tap water.

4.In large bowl, with mixer fitted with paddle

attachment, beat cream cheese at medium speed

until smooth, occasionally scraping bowl with

rubber spatula. Gradually beat in sugar and salt

until blended. Reduce speed to low. Beat in eggs,

1 at a time, then sour cream and Guinness just

until blended and smooth.

5.Pour cream cheese mixture into crust. Carefullyplace springform pan in water in roasting pan

in oven. Bake 1 hour to 1 hour 10 minutes or

until edges of cheesecake are set and center

jiggles slightly. Remove pan from water bath.

Run a small, sharp knife around edge of pan to

loosen cheesecake. Remove foil from pan; cool

cheesecake in pan on wire rack 1 hour. Cover

with plastic wrap and refrigerate at least 3 hours

or up to overnight.

6.In medium microwave-safe bowl, heat

chocolate chips and cream in microwave oven on

high 30 to 40 seconds. Let stand 1 minute, then

stir until chocolate melts and mixture is smooth.

7.Remove side of springform pan. Working

quickly, with small spoon, drizzle chocolate

along side of cake at 1-inch intervals so that it

drips down side of cake. It is okay if chocolate

sometimes falls only halfway down cake. Pourremaining chocolate in center of cake, then spread

to edges until smooth. (If chocolate becomes too

cool to spread, heat in microwave oven about 10

seconds.) Refrigerate at least 30 minutes or up to

overnight. Cut cheesecake into slices to serve.





19/32


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Schnucks Select English Muffins are made to standards that are equal toor better than the leading premium national brands. The Schnuck family

knows you want a variety of wholesome foods choose from original,

100% whole wheat and light multi-grain muffins.


20/32

20

Ad #3 (Back of Coupons)

Mediterranean Salsa

Taste the Mediterranean

For more great recipe ideas visit

MarioCamachoFoods.com

1 lb boneless, skinless chicken breastssea salt and pepper

4 tomatoes2 green onions cup Mario sliced kalamata olives

3 tbsp chopped fresh basil1 tbsp lime juice2 tsp Mario extra virgin olive oil tsp dried oregano4 oz crumbled feta cheese

1. Lightly salt and pepper chicken breasts;grill until golden brown and tender.

2. Coarsely chop tomatoes and onions and addto bowl with remaining ingredients. Gently stiruntil combined.

3. Salt and pepper to taste.

4. Serve over grilled chicken and enjoy!

perfect passover > sweet delight


21/32

keeping kosherOne of the challenges in creating the perfect Passover meal is to keep kosher whenbaking. This includes avoiding flour (except matzo), yeast, baking soda and anyother ingredients containing leavening agents. Our chocolate cake is rich, denseand delicious. This will be a welcome ending to a Seder or holiday supper.

Chocolate Orange Cake

Prep:30 minutes plus cooling


cup slivered almonds

3 tablespoons potato starch

9 ounces bittersweet or semi-sweetchocolate, cut into small pieces

1 cup Schnucks unsalted butter (2 sticks)6 Schnucks large eggs, separated

e cup Schnucks granulated sugar, divided

3 cup packed Schnucks light brown sugar

1 teaspoon freshly grated orange peel

8 teaspoon salt


Schnucks powdered sugar for dusting(optional, or see Cooks Wisdom)

sweetened whipped cream or thawed

whipped topping (optional)1.Preheat oven to 375F. In food processor with

knife blade attached, pulse almonds and potato

starch until almonds are very finely ground. In

medium microwave-safe bowl, heat chocolate

and butter in microwave oven on medium

(50% power) 1 minute, stirring once. Heat 30 to

60 seconds longer, then stir until chocolate is

melted and smooth; cool slightly.

2.In medium bowl, with mixer on medium speed,

beat egg whites until foamy. Increase speed to

high; gradually beat in3 cup granulated sugaruntil stiff peaks form. In large bowl, add egg yolks,

brown sugar, orange peel, salt and remaining

3 cup granulated sugar. Using same beaters and

with mixer on high speed, beat 2 minutes or until

mixture is pale and thick. Reduce speed to low;

beat in chocolate.

3.Fold almond mixture and one-fourth of egg

whites into egg-yolk mixture. Fold in remaining

whites. Spray 9-inch springform pan with nonstickcooking spray. Pour batter into pan. Bake 30 to 35

minutes or until wooden pick inserted 1 inches

from edge of pan comes out with a few moist

crumbs attached. (Cake may crack on top.) Cool

cake in pan on wire rack. Cake may be prepared

up to 2 days in advance.

4.To serve, run knife around side of cake to

loosen from pan. Remove side of pan; transfer

cake to serving plate. If not serving for Passover,

dust cake with powdered sugar. Top with whipped

cream, if desired.




> Cooks Wisdom

For an alternative to powdered sugar that is kosher

for Passover, in blender, add 1 cup granulated sugar

and blend on high until sugar becomes pulverized. In

fine-mesh strainer, sift together sugar and 1 teaspoons

potato starch. Use to dust cake.


p p g


22/32

22

easter menu > family feast


23/32


beyond the easter basketSpread some Easter cheer this year with a beautiful holiday spread. Begin with a traditional hamtopped with contrasting flavors of pepper jelly and peach preserves. It will pair perfectly with ourmake-ahead layered salad and asparagus casserole.

In the late 19th century, recipes for angel food cake started emerging in cookbooks, althoughnobody really knows where the name or recipe originated. While diving into this light spongy cake,heres a sweet tidbit to stir up some family conversation: cakes containing no fat such as this angel

food cake are often referred to as foam cake!

Pepper-Peach Glazed Ham

Prep: 5 minutes plus standing

Bake: 1 hour 45 minutes Serves: 12

1 Schnucks spiral sliced ham (7 to 8 pounds)

1 jar (8 ounces) Captain Rodneys original orhot Scotch Bonnet pepper jelly

1 cup Schnucks peach preserves cup packed Schnucks light brown sugar

cup Schnucks apple cider vinegar

cup Schnucks Dijon mustard

1.Preheat oven to 325F. Place ham, cut side

down, in 13 x 9-inch metal, glass or ceramic

baking dish. Bake 1 hour or until internal

temperature reaches 90F.

2.Meanwhile, in 1- to 2-quart saucepan, heat jelly,

preserves, brown sugar, vinegar and mustard toboiling over medium heat; cook 1 to 2 minutes or

until sugar dissolves, stirring occasionally. Remove

saucepan from heat.

3.Remove ham from oven. Spoon some

glaze over ham; return ham to oven. Bake

45 to 55 minutes longer or until internal

temperature reaches 130F, brushing ham

every 15 minutes with additional glaze. Remove

ham from oven. Carefully place ham on servingplatter. Cover loosely with foil and let stand 15

minutes before serving. Internal temperature will

rise to 140F upon standing.

4.Pour any drippings in 13 x 9-inch pan into

same saucepan with any remaining glaze; heat

to boiling over medium-high heat. Boil 8 to 10

minutes or until sauce is reduced to about 2 cups.

Slice ham and serve with sauce.




Goddess PrimaveraSeven Layer Salad

Prep:20 minutes plus chilling

Cook:20 minutes Serves:8

pound Schnucks hardwood smokedbacon (about 10 slices), cut crosswiseinto -inch pieces

1 bag (6 ounces) fresh snow peas

1 bunch green onions, divided

1 small lemon

1 large garlic clove, chopped

e cup Schnucks mayonnaise

3 cup loosely packed fresh parsley leaves

cup buttermilk

2 tablespoons chopped Full Circle freshherbs such as dill fronds and/or basil or

thyme leaves2 teaspoons anchovy paste

teaspoon cayenne pepper

1 package (9 ounces) Fresh Expressspinach or 1 package (10 ounces)baby spinach

1 cups Schnucks frozen green peas, thawed

2 firm-ripe avocados, peeled, pitted and cutinto -inch pieces

1.In 12-inch skillet, cook bacon over medium

heat 20 to 25 minutes or until browned and crisp,stirring frequently. With slotted spoon, transfer

bacon to paper towel-lined plate to drain.

2.Meanwhile, heat medium saucepan of water to

boiling over high heat. Add snow peas and cook

30 seconds. Drain snow peas in colander, then

immediately rinse under cool running water; drain

well. Cut each snow pea crosswise in half.

3.From bunch of green onions, thinly slice

5 onions; set aside. Cut remaining onions into

1-inch pieces and add to blender. From lemon,

grate 1 teaspoon peel and squeeze 1 tablespoon

juice. Add peel and juice to blender with

green onions. Add garlic, mayonnaise, parsley,

buttermilk, herbs, anchovy paste and cayenne.

Pure until smooth, occasionally scraping side of

blender with rubber spatula.

4.In 3-quart glass trifle dish or bowl, layer

ingredients in the following order, spreading each

ingredient around edge of dish, then filling into

the center: spinach, snow peas, bacon, green

peas, green onions and avocados. Pour dressing

evenly over salad, spreading to the edge of dish.

Refrigerate salad at least 1 day or up to 2 days

before serving.




wine pairing >Martin & Weyrich Moscato Allegro

This wines peachy core will match perfectlywith the ham glaze and the crisp, cleanfinish will entice another bite.


24/32

24

Asparagus, Mushroom &Gruyre Casserole

Prep:30 minutes plus standing



1 tablespoon Mario 100% extra virginolive oil

1 package (10 ounces) Schnucks slicedbaby bella mushrooms

1 bunch fresh asparagus (about 1 pound),cut crosswise into 1-inch pieces

4 garlic cloves, chopped

teaspoon salt3 Schnucks large eggs

1 cups Schnucks half-and-half

1 teaspoons Schnucks Dijon mustard

6 ounces Gruyre cheese, shredded(about 1 cups), divided

1 package (2.25 ounces) sliveredalmonds ( cup)

1.Preheat oven to 350F. Spray shallow 2-quart

glass or ceramic baking dish with nonstick

cooking spray.

2.In nonstick 12-inch skillet, heat oil over

medium-high heat. Add mushrooms and cook 10

to 12 minutes or until tender and lightly browned,

stirring occasionally. Reduce heat to medium.

Add asparagus and cook 3 minutes, stirring

occasionally. Add garlic and cook 1 minute, stirring

frequently. Remove skillet from heat; stir in salt.

3.In medium bowl, with whisk, stir eggs, half-and-half and mustard. In small bowl, combine cup

cheese and almonds. Spread mushroom mixture

evenly into prepared baking dish; sprinkle with

remaining 1 cup cheese. Pour egg mixture over

cheese; sprinkle almond mixture over top. Bake 20

to 25 minutes or until mixture is set. Let stand 10

minutes before serving.




Angel Food Cake withStrawberries & Cream

Prep: 45 minutes plus cooling


Angel Food Cake

Schnucks white vinegar

1 cup cake flour

1 cups Schnucks granulated sugar, divided

1 cups Schnucks large egg whites(about 12 whites), at room temperature

1 teaspoons cream of tartar1 teaspoons Schnucks pure vanilla extract

teaspoon salt

Sliced Strawberries

2 packages (16 ounces each) freshstrawberries, hulled and sliced

cup Schnucks granulated sugar

Chantilly Cream

1 pint (2 cups) 40% whipping cream

3 tablespoons Schnucks granulated sugar1 teaspoons Schnucks pure vanilla extract

1.Prepare Angel Food Cake: Preheat oven to 350F.

Dampen paper towel with vinegar; wipe mixing

bowl, beaters and rubber spatula with vinegar.

Wipe dry with clean paper towel.

2.In medium bowl, with whisk, stir flour and

cup sugar until no lumps of flour remain. In

prepared mixing bowl, add egg whites, creamof tartar, vanilla and salt. With mixer at medium

speed, with whisk attachment if available, beat

about 2 minutes or until eggs appear foamy.

Increase speed to medium-high; beat until soft

peaks form when beaters are lifted. Reduce speed

to medium. Gradually sprinkle in remaining cup

sugar, 2 tablespoons at a time, until eggs whites

stand in stiff peaks when beaters are lifted.

3.Sift flour mixture, about one-third at a time, over

egg whites, then fold with rubber spatula just until

flour mixture disappears after each addition. Donot overmix. Pour batter into ungreased aluminum

9- or 10-inch angel food cake pan. Gently draw thin

spatula vertically through batter to burst any large

air pockets and evenly distribute the batter so that

it is level and touches side of pan.

4.Bake 35 to 40 minutes or until wooden pick

inserted in center comes out clean and top

springs back when lightly touched. Immediately

invert cake in its pan on an upside-down metal

funnel to cool completely. (Or, place kitchen towel

over neck of room-temperature glass bottle. Invert

cake onto bottle neck to cool.)

5.Meanwhile, prepare Sliced Strawberries: In large

bowl, with rubber spatula, gently stir strawberries

with sugar until sugar dissolves. Strawberries

can be prepared up to 4 hours ahead; cover and

refrigerate until ready to use.

6.Prepare Chantilly Cream: In medium bowl, beatcream, sugar and vanilla until soft peaks form.

Cream can be prepared up to 1 day ahead.

7.Place cake right side up. Run a small, sharp knife

around edge of pan to loosen cake. Pull the tube

up to lift the cake from side of pan. Slide knife

between cake and pan to detach from bottom

of pan; run knife around center tube to release

cake. Invert cake onto cake plate. Gently slice cake

with serrated knife, then serve topped with SlicedStrawberries and Chantilly Cream.




> Cooks Wisdom

Clean, dry, grease-free equipment is essential for egg

whites to achieve their greatest volume and for the cake

to rise properly while baking. Wiping with vinegar will

eliminate any film of grease.


25/32

We know you want more environmentally friendly

choices from produce to pizza, and paper goods to laundry

detergent, thats why we offer you more than 300 Full CircleOrganic & Natural products at your neighborhood store.

As a member of Schnucks family of brands, each of our

Full Circle products is of the highest quality possible.

Youll find more ways to live naturally with Full Circle!

livenaturally

Eat smart, live naturally & save with Full Circle


26/32

@

saucy &sassyIt is said that Alfredo sauce was named after Italian Alfredo di Lelio. He couldnot seem to find a meal that satisfied his pregnant wifes taste buds so he tookthe classic rich meal fettuccine al burro and tripled the amount of butter. Althoughthe alteration was minor, a popular sauce was born!

Take your taste buds on a trip to China with our traditional Szechwan sauce. In classic Chinesecooking, there are five basic taste sensations that are balanced including sweet, sour, bitter, saltyand umami. If youre interested in increasing the heat, try adding additional pepper flakes orSriracha sauce, a hot chili sauce typically used in Thai cuisine.

A traditional Italian dish, Pasta Puttanesca is named for the spicy flavor of the sauce. Its known asa quick and inexpensive meal with a mlange of flavors. Put your sauce skills to the test with anyof these three sensational recipes.

Lemony Alfredo Pasta

Prep: 5 minutes


12 ounces fettuccine or linguine pasta1 small lemon

1 tablespoon Schnucks butter or margarine

3 large garlic cloves, minced

1 package (8 ounces) Schnucks3 less fatNeufchtel cheese, cut into pieces

cup Schnucks 1% low fat milk


1 cup freshly grated Parmigiano-Reggianocheese (about 4 ounces)

2 tablespoons chopped Full Circle freshchives (optional)

1.Heat large covered saucepot of salted water to

boiling over high heat; add pasta and cook as label

directs. Remove 1 cup pasta cooking water, then

drain pasta.

2.Meanwhile, from lemon, grate 1 teaspoons

peel. In 2-quart saucepan, melt butter over

medium heat. Add garlic and cook 2 to

3 minutes or until golden, stirring occasionally.

Add Neufchtel cheese, milk, pepper and lemon

peel and cook until smooth, stirring frequently

with whisk.

3.Gradually whisk in Parmigiano-Reggiano; cook

1 minute, whisking constantly until mixture is

smooth. Remove saucepan from heat; stir in

chives, if using.4.Pour sauce over pasta and toss to coat. If sauce

is too thick, stir in some reserved pasta cooking

water to reach desired consistency.


(9 g saturated), 44 mg chol esterol, 447 mg sodium,


Szechwan Peanut Noodles

Prep: 10 minutes

Cook:25 minutes Serves:8

1 package (1 pound) linguineor spaghetti pasta

2 pounds ground pork

4 large garlic cloves, crushed with press

1 cups Progresso reduced-sodiumchicken broth

cup Schnucks smooth peanut butter3 cup dry sherry

3 cup less-sodium soy sauce

cup grated peeled fresh ginger(from 3 ounces ginger)

teaspoon crushed red pepper flakes

1 tablespoon Asian sesame oil

2 bunches green onions, thinly sliced

1 red bell pepper, cut into 2-inchmatchstick-thin pieces

cup Schnucks unsalted dry roastedpeanuts, coarsely chopped

1.Heat 12-inch covered saucepot of salted

water to boiling over high heat; add pasta and

cook as label directs.

2.Meanwhile, in 12-inch skillet, cook pork over

medium-high heat 12 to 15 minutes or until pork

is lightly browned, breaking up meat with side of

spoon. Drain off any fat in skillet.3.Stir in garlic, broth, peanut butter, sherry, soy

sauce, ginger and red pepper flakes; heat to

boiling, stirring frequently. Boil 2 minutes or until

mixture thickens slightly.

4.Drain pasta, then return to same saucepot.

Add sesame oil and toss until well coated. Add

green onions, bell pepper and pork mixture and

toss until well combined. Serve pasta sprinkled

with peanuts.


(9 g saturated), 61 mg chol esterol, 651 mg sodium,


Watch our How To Prepare Pasta video www.schnuckscooks.com

26


27/32


pasta pairingsWhich pasta for which recipe? Pasta comes in somany shapes the number of possible pairings

can almost seem endless. While theres no one

right way, here are some smart and savory

suggestions for pairing pasta:

long, thin pasta spaghetti, angel hair,

capellini, vermicelli

Round strands coil sumptuously with smooth

sauces especially tomato with herbs that

cling to the strands as its twirled around afork. Elegant thin varieties complement brothy

soups while thicker lengths partner well with

heavier sauces.

long, flat pasta linguine, fettuccine

Ribbon-like strands from wide to narrow were

the first pasta shapes created since they were

easily cut by hand from flat sheets of pasta dough.

This shape is very versatile and is suitable for a

wide range of sauces from seafood, such as clam

sauce, to hearty meat sauces like Bolognese and

carbonara, as well as creamy sauces like Alfredo.

spiral or twist pasta rotini, fusilli, cavatappi

Perfect for both simple and more refined

sauces, these shapes are frequently used in

pasta salads with oil-based dressing or pesto.

Their crevices are ideal for collecting vegetables,

herbs and spices.

fancy-shaped pasta shells, farfalle (bow tie),campanelle

These open-fringed, elegant varieties are ideal

for serving with dairy-based sauces like bchamel,

chunky meat ragus or even tomato-cream sauces

like vodka sauce.

hollow-center pasta elbows, penne, rigatoni,

mostaccioli

These thicker-shaped pastas pair well with

full-flavored sauces. Served hot, their contours are

made to hold hearty meat sauces and sauces withchunky ingredients like peas or capers. Ridges,

known as rigate, and angular-cut ends offer

intriguing texture when served cold in pasta salads.

miniature pasta orzo, stelline, alphabets,

acini di pepe

Delicate, compact shapes just right for scooping

onto a spoon. These tiniest of shapes are used in

soups and broth dishes.

stuffed pasta manicotti, jumbo shells

Filled with cheese, spinach, vegetables or meat,

large hollow pasta shapes partner well with

tomato or cream sauce in baked casseroles.

Pasta Puttanesca

Prep: 10 minutes


8 ounces spaghetti, medium or largeshells or penne pasta

1 tablespoon Mario 100%extra virginolive oil

1 medium onion, diced

3 garlic cloves, chopped1 can (14.5 ounces) Schnucks

diced tomatoes

1 can (2.25 ounces)Mario slicedkalamata olives, rinsed, drained andcoarsely chopped

2 tablespoons Mario capers, drained

1 teaspoons anchovy paste

1 teaspoon Schnucks crushed oregano

teaspoon cayenne pepper

1 package (e ounce) Full Circlefresh basil

shaved Parmigiano-Reggiano cheesefor garnish (optional)

1.Heat large covered saucepot of salted

water to boiling over high heat; add pasta

and cook as label directs.

2.Meanwhile, in 2-quart saucepan, heat

oil over medium heat. Add onion and cook

3 minutes, stirring occasionally. Add garlic

and cook 2 minutes. Stir in tomatoes with

their juice, olives, capers and anchovy paste;

heat to boiling over high heat.3.Reduce heat to medium-low and cook

5 minutes. Stir in oregano and cayenne

and cook 5 minutes longer. Meanwhile,

remove basil leaves from stems. Thinly slice

basil leaves and stir into sauce. Makes about

2 cups.

4.Drain pasta, then return to same saucepot.

Toss with puttanesca sauce. Garnish with

cheese, if desired.




> Cooks Wisdom

Sauce can be prepared and refrigerated up to

3 days in advance.


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light & lovely > low in calories


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express laneThis mild-flavored fish combines with Mediterranean-inspired flavors,taking it from a simple dish to sublime. High in protein and low in caloriesand fat, tilapia has gained popularity for both its nutritional benefits andlow cost. Baking the tilapia on thinly sliced lemons helps to infuse freshflavors and it makes a beautiful presentation on the plate.

Baked Mediterranean Tilapia

Prep: 5 minutes


2 small lemons, thinly sliced

4 tilapia fillets (about 1 pounds)

teaspoon salt


1 small red onion, cut in half and thinlysliced (about 1 cup)

16 cherry or grape tomatoes(about 1 cup)

cup loosely packed Full Circle freshbasil leaves

1 can (2.25 ounces)Mario slicedkalamata olives, drained

1.Preheat oven to 400F. Arrange lemon

slices in bottom of 13 x 9-inch glass or

ceramic baking dish. Place tilapia over lemon;

sprinkle tilapia with salt and pepper, then

top with onion. Cover dish with aluminum

foil. Bake 15 minutes. Meanwhile, cut each

tomato in half. Thinly slice basil.

2.Remove foil from baking dish. Sprinkle

olives and tomatoes over tilapia. Bake,

uncovered, 15 minutes longer. Tilapia should

reach an internal temperature of 145F and

turn opaque throughout. Sprinkle basil over

tilapia before serving.




maintain a healthy weight & remember

to move Carrying extra weight, especially

stomach fat, has a negative effect on blood

pressure and arteries. But start to exercise,

especially aerobic and strength-conditioning,

and cardiac risk factors tend to plummet.

Whether its brisk walking, jogging or strength

training, its all good for the ticker. Aim for 30

minutes of moderate aerobic exercise, five

days a week.

reduce stress & laugh more Blood pressure

and heart rate escalate with high levels of

stress. Research shows that mental stresscan be potentially damaging to your heart.

Creating peaceful interludes in your day

(or engaging in yoga, tai chi or meditation)

provides respite. Laughter has also been found

to have a beneficial effect upon blood vessel

lining so keep that sense of humor alive and

youll do your heart good.

knock out inflammation with high fiber Not

only are whole grains and legumes (like brownrice and lentils) more filling, they tout lots of

soluble fiber. And its fiber thats the good guy

in controlling damaging inflammation of the

arteries. Barley, beans and oats are top choices.

choose high quality proteins & fats Select

lean meats, vegetable-based protein and

low-mercury fish high in omega-3s like salmon,

sardines and trout. Look for fat-free, 1-percent

fat and low-fat dairy products, and dont forget

to stock your cupboard with beneficial oilslike canola, olive, saffl ower and soybean. Read

nutrition labels carefully and keep an eye out

for unfavorable trans fats.

smart tips to keepyour heart healthyIts no secret that ones susceptibility towardheart disease may be inherited yet keeping

your heart in tip-top shape doesnt have

to be complicated or diffi cult with savvy

lifestyle choices.


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diner's delight > dollars saved


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meals for a stealIts time to give your chili recipe a healthy facelift with this version that islow-fat and full of flavor. Our White Bean Chicken Chili is hearty, flavorful

and easy on your checkbook. If you want to save it for a rainy day, freezeit for up to three months.

And put away those take-out menus. You can now make Sweet & SourPork right at home. Its a meal in just over 20 minutes for the wholefamily. Dont forget the fortune cookies!

White Bean Chicken Chili

Prep:20 minutes


1 pound Schnucks Natural boneless,skinless chicken breasts, cut into-inch pieces

8 slices turkey bacon, each cut crosswiseinto -inch pieces

2 medium green and/or red bell peppers,diced (about 2 cups)

1 medium onion, diced (about 1 cup)

2 tablespoons Schnucks all-purpose flour

1 tablespoons Schnucks chili powder

1 tablespoons Schnucks crushed oregano

2 teaspoons Schnucks garlic powder

1 teaspoons Schnucks ground cumin

teaspoon salt

1 teaspoon ground black pepper

3 cans (15 ounces each) Schnucks greatNorthern beans, rinsed and drained

1 can (28 ounces) Schnucks diced tomatoes

1 cups Progressoreduced-sodiumchicken broth

Schnucks light sour cream and cilantrofor garnish (optional)

1.In large saucepot, cook chicken and bacon

over medium-high heat 4 to 5 minutes or until

chicken begins to brown, stirring frequently. Add

bell peppers and onion and cook 3 to 4 minutes,

stirring frequently. Stir in flour, chili powder,

oregano, garlic powder, cumin, salt and pepper

and cook 1 minute.

2.Stir in beans, tomatoes with their juice and

broth and heat to boiling over high heat. Reduce

heat to medium-low. Cover and cook 20 minutes

to blend flavors, stirring occasionally. Makes about

10 cups.

3.Ladle chili into deep soup bowls. Garnish with

sour cream and cilantro, if desired.




Sweet & Sour Pork

Prep: 15 minutes


1 cup long-grain white rice

1 can (20 ounces) Schnucks chunkpineapple in unsweetened juice

cup packed Schnucks light brown sugar

cup Schnucks apple cider vinegar

2 tablespoons cornstarch2 tablespoons Schnucks ketchup

1 pork tenderloin (about 1 pound), cut into-inch chunks

teaspoon salt

1 tablespoon Schnucks vegetable oil

1 green bell pepper, cut into 1-inch pieces(about 1 cup)

1 small red onion, cut into 1-inch pieces(about cup)

1 medium tomato, cut into 1-inch pieces

1.Prepare rice as label directs. Meanwhile, drain

pineapple and reserve juice. In small bowl, with

whisk, stir brown sugar, vinegar, cornstarch,

ketchup and 1 cup reserved pineapple juice.

2.Sprinkle pork with salt. Heat nonstick 12-inch

skillet over medium-high heat. Add oil and pork

and cook 2 to 3 minutes or until browned, stirring

frequently. Add bell pepper and onion and cook

1 to 2 minutes, stirring frequently. Add tomato,

pineapple and vinegar mixture; heat to boiling.

Boil 1 to 2 minutes or until sauce thickens slightly.

Serve pork mixture over rice.




> Cooks Wisdom

Sliced carrots would make a great addition to this dish.

Add to skillet along with bell pepper and onion.

beer pairing >New Belgium Brewing Fat TireAmber AleWith earthy notes that pair well with thecumin and beans and sweet caramelmalts that balance the spices, this light,effervescent and versatile amber ale standsup to the many flavors in a pot of chili.


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s Chucks Cooks Winter Spring 2011