PANTRY
Continued from Page 2B
Add onion, garlic and cloves,
if using. Saute for about 2 min-
utes. Add lentils and carrot, and
saute. Cook until the onions are
translucent, stirring occasionally,
about 5 minutes. Add red chili
fl akes.
Season with salt, and cook for
another couple of more minutes.
Add stock and cover the pot
with a lid. Cook soup for 15 to 20
minutes. Turn heat off and add
lemon juice. Stir well. Remove
the black cloves before serving.
If you have a can of fried
onions, sprinkle some on top
before serving.
Serves 6.
— Arthi Subramaniam
HOMEMADE
FLATBREADS
For a more savory fi nish,
brush the fl atbreads with olive
oil or melted butter, either
plain or mixed with minced
garlic or chopped fresh rose-
mary. Serve with your favorite
dip, rice dish, curry or soup.
3½ tablespoons butter
¾ cup milk
2 cups all-purpose fl our,
plus more for board
½ teaspoon salt
½ tablespoon olive oil
In a bowl, combine butter and
milk and heat until butter is just
melted, on stove or in micro-
wave.
In large bowl, combine butter
mixture with fl our and salt.
Sprinkle work surface with
fl our. Then knead dough for a
few minutes until it is smooth.
Add extra fl our if the dough is
too sticky.
Wrap with plastic wrap and
rest dough at room temperature
for 30 minutes or so.
Cut dough into 6 pieces and
roll into balls. Then roll out into
about 1/4-inch thick rounds on a
fl oured surface.
Heat oil in a nonstick pan over
medium heat. Place 1 fl atbread
in the pan, cook for around 1 to
1½ minutes. It should bubble
up. Flip and cook the other side,
pressing down if it puffs up.
There should be a smallish gold-
en brown spots on both sides.
Stack the cooked bread and
keep wrapped with a tea towel;
the moisture helps soften the
surface, making them even
more pliable. Continue to cook
with remaining pieces.
Makes 6 fl atbreads.
— Compiled from various
websites
BURGERS
Continued from Page 1B
Darrell Sapp/Pittsburgh Post-Gazette-TNS
Peanut butter and jelly pinwheels.
TOMATO RICE WITH MARCELLA HAZEN’S
CHICKPEAS
RED SAUCE
A can of crushed tomatoes
could be replaced with two
14.5-ounce cans of diced toma-
toes, but increase the amount
of water to 3½ cups.
This might be the easiest,
and best tomato sauce on
earth, and it only requires
three ingredients. If you like a
little spice, add a pinch or two
of crushed red pepper fl akes.
For a less chunky sauce,
give it a whirl in the blender.
For a creamier sauce, add a
glug or two of whole milk or
heavy cream.
TUNA CASSEROLE
WITH ELBOW
MACARONI
PEANUT BUTTER
AND JELLY
PINWHEELS
1 large tomato cut into
small wedges
4 tablespoons reduced-fat
vinaigrette dressing
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3 tablespoons butter
1 bag (10 ounces)
marshmallows or 4 cups
miniature marshmallows
7 cups crushed honey-
nut frosted cornfl akes
or plain cornfl akes
½ cup crunchy or creamy
peanut butter
½ cup raspberry or
strawberry preserves
Line a 15-by-10-by-1-inch
baking pan with parchment
paper, leaving 1-inch paper
overhanging short sides of the
pan; spray with cooking spray.
In a large bowl, microwave
butter uncovered on high
for about 45 minutes or until
melted. Add marshmallows;
toss to coat. Microwave 1 to
1½ minutes longer. Stir until
marshmallows are completely
melted and mixture is well
mixed.
Add cereal; stir until well
mixed. Spoon into baking pan,
pressing gently with hands
lightly moistened with water.
Transfer parchment paper
with cereal mixture onto work
surface. Spread peanut butter
over cereal mixture.
Then spread raspberry or
strawberry preserves.
Tightly roll up cereal mix-
ture, starting with a long end,
peeling away paper as you roll.
Place roll on a cutting board.
Using a serrated knife, cut roll
crosswise into ¾-inch slices.
Makes 12 to 14 pinwheels.
— “Betty Crocker Cookies:
Irresistibly Easy Recipes
for Any Occasion” by Betty
Crocker Kitchens (Houghton
Miffl in Harcourt; September
2019)
NACHO SALAD
This salad is very accom-
modating and so you can use
any type of greens or onion
you have on hand.
½ pound bag tortilla chips
1 (5-ounce) bag baby arugula
or any type of greens
1 small onion, fi nely chopped
2 (15.5-ounce) cans pinto
or cannellini beans,
washed and drained
1½ teaspoons ground cumin
Salt, divided
1 cup chunky salsa
1 (14.5-ounce) can
diced tomatoes
1 cup cheddar cheese, grated
½ cup cilantro, optional
Sour cream, optional
whatever else greens you are
using and onion.
In a bowl, add pinto or
cannellini beans, cumin and
salt, to taste. Mash the beans,
making sure it is chunky and
has bits of beans.
Spoon the beans in small
mounds on top of the onion.
In a small bowl, combine
salsa and diced tomatoes. Stir
and add salt if needed. Spread
salsa over the beans. Finish the
salad by sprinkling cheese and
cilantro, if using, on top.
Serve with sour cream, if
desired. Serves 6.
— Arthi Subramaniam
PINEAPPLE
BARBECUE SAUCE
Canned pineapple isn’t
only for dessert. Paired with
ketchup and mustard, it
makes a spicy-sweet barbecue
sauce. Serve with shredded
rotisserie chicken breast,
roasted chicken thighs, pulled
pork or slather it on top of a
burger. If it’s too sweet, add
a little more vinegar and a
pinch or two of red pepper
fl akes.
1 cup ketchup
½ tablespoon mustard
1 cup canned cubed pineapple
1 clove garlic, minced
2 tablespoons
Worcestershire sauce
2 tablespoons cider vinegar
½ teaspoon salt
1 tablespoon maple
syrup or honey
Pinch of red pepper
fl akes, optional
1/3 cup water
Mix all ingredients together
in a blender. Pour mixture into
a small sauce pan and bring to
a boil. Reduce heat to a sim-
mer, and cook until it is slightly
reduced and dark in color.
Sauce can be stored in the
refrigerator for up to 4 days.
— Gretchen McKay
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In a large salad bowl, add
the tortilla chips.
Then layer with arugula or
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elbows, cooked and drained
1 can condensed
mushroom soup
½ cup milk or chicken broth
2 cans (about 5 ounces each)
tuna in water, drained
1 cup frozen green peas
½ cup grated Parmesan cheese
2 tablespoons butter, divided
½ small onion, fi nely
chopped (about ¼ cup)
1 celery stalk, fi nely
diced (about ¼ cup)
Coarse salt and freshly
ground black pepper
½ teaspoon dried thyme
Large handful of potato
chips, crushed
Smoked paprika, for
topping (optional)
Preheat oven to 350 degrees
and position rack in the middle
position.
Coat a 13-by-9-inch casse-
role dish with cooking spray.
2 cups long-grain rice
Cook the noodles in salted
3 tablespoons neutral oil
water until al dente according
1 large onion, fi nely chopped
to package directions. Drain
3 large garlic cloves,
and rinse the noodles in cold
smashed and chopped
water to stop them from cook-
1½ teaspoons crushed
ing.
chili pepper fl akes or 2
2 cups tomatoes, in addition
Pour the noodles into a large
small green chilies
to their juices (for
bowl and add soup, milk or
1½ teaspoons ground
example, a 28-ounce can
broth, tuna, peas and cheese.
cinnamon or 2 small
of San Marzano whole
Toss to combine.
cinnamon sticks
peeled tomatoes)
In large skillet over medium-
1 (15.5-ounce) garbanzo
5 tablespoons butter
beans, drained
1 onion, peeled and cut in half high heat, melt 1 tablespoon
butter. Add onion and celery
1 (28-ounce) can
Salt
and cook until softened, about
crushed tomatoes
Salt to taste
Combine the tomatoes, their 3 minutes. Season with salt
1½ cups water
juices, butter and onion halves and pepper.
Add thyme and continue
½ cup cilantro, optional
in a saucepan. Add a pinch or
to cook until onion and celery
6 hard-boiled eggs, cut in half
two of salt.
Place over medium heat and are translucent, about 2 more
minutes.
Wash the rice at least 3 to 4
bring to a simmer. Cook, un-
Pour the vegetables over
times in cold water, drain well covered, for about 45 minutes.
and set it aside.
Stir occasionally, mashing any the tuna-noodle mixture in
the bowl and mix to combine.
In a Dutch oven or large pot, large pieces of tomato with a
Immediately pour into the
add oil over medium heat. Add spoon. Add salt as needed.
prepared casserole dish.
onion, garlic, chili pepper fl akes
Discard the onion before
or green chilies. Stir for 3 min- tossing the sauce with pasta.
Sprinkle crushed potato
utes. Add ground cinnamon or
This recipe makes enough
chips evenly over the casserole.
cinnamon sticks, and stir for 2 sauce for a pound of pasta.
Melt remaining 1 tablespoon
minutes.
— Marcella Hazen butter in microwave, and
Add garbanzo beans and stir
drizzle on top. Sprinkle with
for 1 more minute.
smoked paprika, if desired.
Add crushed tomatoes and
Bake, uncovered, until the
salt to taste.
casserole is bubbly and top
Add rice and water. Taste and
is golden, about 30 minutes.
add more salt if needed.
Serve piping hot.
Cover the pot with a lid, and
This recipe includes Par-
Serves 4 to 6.
mesan cheese and crushed
reduce heat to medium-low.
— Gretchen McKay
potato chip topping to make
Stir rice after 15 minutes
and again after 5 minutes. Turn it even more yummy for kids.
If you don’t have potato chips,
the heat off once all the water
substitute panko bread-
is absorbed by the rice and
crumbs or crushed cornfl akes.
beans. Keep the lid on for 5
I used elbow noodles but you
minutes.
could use egg noodles, bow
Transfer rice into a serving
Forget the P&J sandwich;
ties or even spaghetti. Peas
treat the kids to a P&J
bowl or platter. Remove the
pinwheel instead. Anything
cinnamon sticks. Sprinkle with give the dish some color but
people can be fi nicky about
goes in these pinwheels and
cilantro, if using.
them, so they’re optional.
so substitute peanut butter
Gently mix 6 halved eggs
with almond or cashew butter
into rice and place 6 on top.
and use any fruit spread you
Serves 6.
8 ounces (about 2 cups)
might have.
— Arthi Subramaniam
medium egg noodles or
Per serving: 391 calories
(31% from fat), 13.4 g fat
Place lettuce and tomato
(3.5 g saturated, 4.8 g wedges in a bowl and add
monounsaturated), 137 mg dressing. Toss to coat salad
cholesterol, 45.6 g protein, 19.4 with the dressing.
g carbohydrates, 3.7 g fi ber,
Yield 2 servings.
364 mg sodium.
Per serving: 54 calories
(40% from fat), 2.4 g fat
(0.2 g saturated, 0.7 g
Recipe by Linda Gassenheimer
monounsaturated), 2 mg
cholesterol, 2.1 g protein, 8 g
4 cups washed, ready-
carbohydrates, 3.1 g fi ber, 21
to-eat lettuce
mg sodium.
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