November 12, 2008
Page AI4
F ood
SAFEWAY
Ingredients for life..
Pumpkin
Cloverleaf Rolls
Sateway.com
“I came across this recipe when I was
looking for something festive to take to a
fall covered-dish dinner. These rolls were
a big h it."
Ingredients
Directions
• 1-(.25 ounce) package active
dry yeast
• 1/4 cup warm water (105 de
grees to 115 degrees)
• 10 tsp. brown sugar, divided
• 1 cup warm milk (110 to 115
degrees F)
• 1 cupcannedorcooked pump
kin
• 6 Tbs. butter or margarine,
melted
• 4 1/2 tsp. grated orange peel
• 1 Tbs. salt
• 4 1/4 cups all-purpose Hour
• 1 egg, beaten
1. In a mixing bowl, dissolve yeast in warm water. Add I
teaspoon brown sugar; let stand for 5 minutes. Add milk,
pumpkin, butter, orange peel, salt and remaining sugar mix
well. Add 2 cups flour. Beat on medium speed for 2 minutes.
Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and
elastic, about 10 minutes. Place in a greased bowl, turning
once to grease top. Cover and let rise in a warm place until
doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface;
knead until smooth and elastic, about 1 minute. Divide into
six portions. Divide each into 12 pieces. Shape each into a
ball; place three balls in each greased muffin cup. Cover and
let rise until doubled, about 30 minutes.
Brush rolls with egg. Bake at 400degrees F for 20-25 minutes
or until browned. Remove from pans to wire racks to cool.
T H IS W E E K E N D
ONLY!
Chicken and Mashed Potatoes with
Herb-Roasted Tomatoes and Olive Broth
Herb-Roasted Tomatoe Ingredients
•
•
•
•
•
•
9 large plum tomatoes, halved lengthwise
1/4 cup olive oil
I tablespoon chopped fresh parsley
I tablespoon chopped fresh basil
I 1/2 teaspoons chopped fresh rosemary
1 1/2 teaspoons chopped fresh thyme
Olive Broth Ingredients
• 4 tablespoons olive oil
• 2 cups chopped onion
• 1 1/2 cups chopped fresh fennel bulb
• 3 1/2 cups low-salt chicken broth
• 1 cup (packed) finely chopped fresh spinach
• 1 cup chopped Kalamata olives (about 4 1/2
ounces)
The clear olive broth, flavored with
fennel, spinach, and olives, makes' a
delicious sauce fo r this dish o f
chicken, potatoes, and roasted toma
toes. Makes 6 servings.
Other Ingredients
*6 boneless chicken breast halves with skin
Preparation
1. Reheat oven to 350°F. Place tomatoes, cut side up, on rimmed baking sheet. Brush tomatoes
with oil. Mix parsley, basil, rosemary, and thyme in bowl. Sprinkle half of herb mixture over tomatoes.
Season to taste with salt and pepper. Roast tomatoes until tender and slightly brown around edges,
about I hour 15 minutes. Sprinkle with remaining herbs.
2. Meanwhile, prepare olive broth. Heat 2 tablespoons oil in heavy large saucepan over medium-
high heat. Add onions and fennel and sauté until onions are translucent, about 6 minutes. Add
chicken broth and boil until mixture is reduced to 3 1/2 cups, about 13 minutes. Add spinach and
olives to broth and cook 1 minute. Strain through fine sieve; discard solids. Season broth to taste
with salt and pepper. Cover to keep warm.
3. Brush chicken with 2 tablespoons oil ; sprinkle with salt and pepper. Heat heavy large skillet over
medium-high heat; add chicken and cook until golden brown, about 5 minutes per side. Reduce heat
to medium and sauté until chicken is cooked through, about 4 minutes longer.
4. Spoon mashed potatoes onto center of each of 6 plates, dividing equally. Top with tomatoes,
then chicken. Spoon broth around potatoes on each plate
Harvest Hash
Excellent side dish to lamb or pork.
Great way to get your veggies...yum.
it was easy to prepare and is made fo r
those who enjoy autumn type dishes.
Preparation
1. Peel potato and cut into 1/2-inch cubes. Bring
a 5- to 6-quart pot of salted water to a boil and
cook potato until crisp-tender, about 5 minutes,
then transfer with a slotted spoon to a colander.
Cook parsnips and squash together in same
boiling water until crisp-tender, about 3 min
utes, then drain in colander.
2. Heat butter in a 12-inch heavy skillet over
moderately high heat, swirling skillet occasion
ally, until foam subsides and butter begins to
brown, about 2 minutes. Add shallots and garlic
and sauté, stirring occasionally, until shallots
are golden brown, about 5 minutes. Add
parcooked vegetables, salt, and pepper and
sauté, stirring occasionally, until browned and
tender, about 7 minutes. Stir in sage to taste.
Active time\ 40 min Start to finish: 40 min
Ingredients
Buy Gift Cards &
• 1 russet (baking) potato (1/2 lb)
• 3 medium parsnips (1/2 lb total), peeled and
cut into 1/2-inch *cubes (1 1 /4 cups)
• 1/2 lb butternut squash, peeled and cut into 1/
2-inch cubes (1 *1/4 cups)
• 1/2 stick (1/4 cup) unsalted butter, cut into
pieces
• 3 shallots (6 oz), halved lengthwise and thinly
sliced *crosswise (I 1/3 cups)
• 3 garlic cloves, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• I 1/2 to 2 teaspoons chopped fresh sage
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Servings: Makes 4 side-dish servings.
Garlic Mashed Potatoes with Chives
This delicious variation on a side-dish
classic is made with red potatoes and
flavored with a fu ll head o f roasted garlic.
This recipe is an accompaniment fo r
Chicken and Mashed Potatoes with
Herb-roasted Tomatoes and Olive Broth.
Makes 6 servings.
Over 300 G ill Cards’ count toward PoworPump Rewords
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Preparation
Ingredients
• I head of garlic
• I tablespoon olive oil
• 2 1/2 pounds red-skinned potatoes,
peeled, cut into I -inch pieces
• 1/2 cup whipping cream
• 1/4cup (1/2 stick) butter
• 2 tablesp<x»ns sour cream
• 1/4 cup chopped fresh chives
*
1. Preheat oven to 425°F. Cut top 1/4 inch off head of
garlic to expose tops of cloves. Place in small baking
dish. Spoon oil over; sprinkle with salt and pepper.
Cover dish tightly with aluminum foil. Bake until garlic
cloves are tender, about 45 minutes. Squeeze garlic
cloves from skins and mash in small bowl.
2. Cook potatoes in heavy large pot of boiling salted
water until very tender, about IK minutes. Drain; return
to pot. Stir over low heat to allow excess water to
evaporate. Add whipping cream, butter, sour cream,
and roasted garlic and mash together. Season to taste
with salt and pepper. Stir in chives and serve.
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