10 Cooking Show cover - Indiana Gazette

Flavor, savor and save
on time and money
Continued from Page 14
ingredient to make a sweet, fruity
end to a delicious meal? Try using
cup size tea bags and I Can’t Believe
It’s Not Butter! soft spread to
create Tasty Tea Baked Apples. This
mouthwatering dish will leave you
and your guests feeling indulgent.
BAKED EGGPLANT
PARMIGIANA
8 servings
Prep Time: 15 minutes
Cook Time: 1 hour 25 minutes
1¾ cups Italian seasoned dry
bread crumbs
½ cup grated Parmesan cheese
4 large eggs, beaten with
3 tablespoons water
1 large eggplant (about 2
pounds), peeled and cut into ¼-
inch slices
8 ounces fresh mozzarella
cheese, thinly sliced
2 jars tomato and basil sauce
Preheat oven to 375 degrees.
In medium bowl, combine bread
crumbs and 1/4 cup Parmesan
cheese. Dip eggplant in egg mixture,
then bread crumb mixture,
coating well. On lightly greased
baking sheets, arrange eggplant in
single layer. Bake 30 minutes or
until golden.
In 13x9-inch baking dish, evenly
spread 1 cup sauce. Layer 1/3 of
the baked eggplant, then 1½ cups
sauce, 1/3 of the mozzarella
cheese and 1/3 of the remaining
Parmesan cheese; repeat. Top with
remaining eggplant and sauce.
Cover with aluminum foil and
bake 45 minutes. Remove foil and
top with remaining cheeses. Bake
uncovered an additional 10 minutes
or until cheese is melted.
ROASTED VEGETABLE TAPAS
6 servings
Prep Time: 25 minutes
Cook Time: 35 minutes
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½ cup Italian dressing
6 cups assorted sliced fresh vegetables
(zucchini, yellow squash,
bell pepper, carrot, ripe sweet
plantains, mushrooms, eggplant)
½ cup cubed Manchego or
Parmesan cheese
Preheat oven to 425 degrees.
In large bowl, toss dressing with
vegetables. With slotted spoon, remove
vegetables from dressing
and arrange separately in bottom
of broiler pan. Roast 35 minutes or
until vegetables are tender and
golden, stirring once halfway
through. On serving platter,
arrange vegetables and cheese.
Sprinkle, if desired, with chopped
fresh cilantro or oregano.
TASTY TEA BAKED APPLES
4 servings
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
1 cup water
4 cup size tea bags
4 large baking apples (such as
Rome or Golden Delicious), cored
¼ cup firmly packed dark
brown sugar
TASTY TEA BAKED APPLES
¼ cup chopped walnuts (optional)
2 tablespoons raisins (optional)
¼ teaspoon ground cinnamon
4 teaspoons I Can’t Believe It’s
Not Butter! spread
Preheat oven to 350°F.
In 1-quart saucepan, bring water
to a boil; remove from heat. Add
tea bags and brew 3 minutes,
dunking occasionally. Remove tea
bags and squeeze; set aside.
Peel top 1/3 of apples. In 8-inchsquare
baking dish, arrange apples,
peeled end up; set aside.
In small bowl, combine brown
sugar, walnuts, raisins and cinnamon.
Evenly spoon walnut mixture
into center of apples, then
evenly top with spread. Pour tea
over and around apples.
Bake uncovered, basting occasionally,
1 hour or until apples are
tender.
For delicious recipe ideas,
money-saving meal solutions and
a Family Fun booklet, go to
www.makinglifebetter.com.
— All materials courtesy of
Family Features and Unilever
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Indiana’s Cookin’ - Indiana Gazette, Monday, April 5, 2010 — 15
Fast family microwave
dinners for the rush hour
It’s that frantic time of day —
after work, after school, after day
care, and after sports events —
when you have to get dinner on
the table. Overwhelming! It’s
more than enough to drive you to
the fast-food lane.
But relax! You own a microwave
oven! In mere minutes, you can
zap a nutritious, home-cooked,
family-friendly dinner — even if
the meat is still in the freezer
when you get home.
The microwave oven has been
called one of the greatest inventions
of the 20th century. More
than 90 percent of homes in
America have at least one.
In fact, if you have ever been
without one for a few days, you
find out just how much you rely
on it. But most folks are using
theirs only for reheating leftovers,
defrosting food or making
popcorn.
Loyalists testify that the microwave
is great for cooking
ground meats, poultry, and vegetables
— three items that can
make a fast, family dinner. The
U.S. Department of Agriculture
(USDA) would like to add “safe”
to that. Microwave ovens cook
food to temperatures hot enough
to kill bacteria, but they can cook
food unevenly and leave “cold
spots” where harmful bacteria
survive.
According to the Centers for
Disease Control and Prevention
(CDC), not cooking food to high
enough temperatures to destroy
bacteria is one of the top two
causes of foodborne illness. For
this reason, it is important to use
a food thermometer to verify that
foods reach USDA-recommended
temperatures.
KNOW THE WATTAGE OF
YOUR MICROWAVE
It’s important to know the
wattage of your oven when using
cooking directions from various
sources. Microwave ovens vary in
wattage, and the higher the
wattage of a microwave oven, the
faster it will cook food.
If you don’t know the wattage of
your microwave oven, try looking
Continued on Page 16
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