Ginger gives this sweet beverage a refreshing bite.
Photo by: Photo: Karry Hosford
Combine first 3 ingredients in a large saucepan; cook over medium-high heat until sugar dissolves and mixture is golden (about 5 minutes), stirring frequently. Remove from heat; cool slightly.
Add milk and chocolate, stirring with a whisk. Heat over medium-low heat to 180° or until bubbles form around edge of pan, stirring frequently (do not boil). Strain mixture through a sieve into a bowl; discard solids.
Cooking Light DECEMBER 2002
Although 16 cups seems like a large amount of chard, it will cook down. Three simple ingredients--crushed red pepper, garlic, and fresh lemon juice--round out the flavor.
Photo by: Becky Luigart-Stayner; Lydia DeGaris-Pursell
Heat oil in a large Dutch oven over medium-high heat. Add chard; saute 1 minute or until slightly wilted. Stir in pepper and garlic. Cover and cook 4 minutes or until tender, stirring occasionally. Uncover and cook 3 minutes or until liquid evaporates. Stir in juice and salt.
Cooking Light DECEMBER 2002
You can prepare these in muffin tins, but the cast-iron cornstick pan yields a crisper crust.
Photo by: Randy Mayor; Jan Gautro
Preheat oven to 425°.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a large bowl. Make a well in center of mixture. Combine milk, oil, honey, and egg. Add to flour mixture, stirring just until moist. Fold in corn, onion, and jalapeño.
Place a cast-iron cornstick pan in a 425° oven for 5 minutes. Remove from oven; immediately coat with cooking spray. Spoon batter into pan. Bake at 425° for 18 minutes or until lightly browned. Remove from pan immediately; serve warm.
Cooking Light DECEMBER 2002
On hectic days, nothing beats a one-pot entrée. Artichoke hearts and black olives jazz up this rice-based dish. All you need is a simple salad to complete the meal.
Photo by: Photo: Karry Hosford
Heat a Dutch oven coated with cooking spray over medium-high heat. Add chicken; sauté 4 minutes or until done. Remove from pan; keep warm.
Recoat pan with cooking spray. Add sausage; sauté 5 minutes or until browned. Add mushrooms, 2 cups onion, and garlic; sauté 3 minutes. Add broth and rice, omitting seasoning packets; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
Stir in chicken, green onions, artichokes, and olives. Cook 3 minutes or until thoroughly heated.
Cooking Light DECEMBER 2002
Get your caffeine fix in the morning with these coffee cupcakes. If you prefer a single-layer cake to cupcakes, use a 9-inch square baking pan or round cake pan. Bake the cake at 350º for 25 minutes or until a wooden pick inserted in the center comes out clean.
Photo by: Photo: Lee Harrelson; Styling: Jan Gautro, Laura Zapalowski
Preheat oven to 350°.
To prepare cupcakes, combine 2 tablespoons boiling water and 4 teaspoons espresso, stirring until espresso dissolves. Stir in buttermilk.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring well with a whisk.
Place 3/4 cup granulated sugar, butter, and 2 teaspoons vanilla extract in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture.
Spoon batter into 12 muffin cups lined with paper liners. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool cupcakes in pan 10 minutes on a wire rack; remove from pan.
To prepare syrup, combine 1/4 cup granulated sugar, 1/4 cup water, 2 tablespoons espresso, corn syrup, and 1/4 teaspoon vanilla extract in a small saucepan; bring to a boil. Reduce heat; simmer 3 minutes. Pierce the cupcake tops several times with a wooden skewer. Brush espresso syrup evenly over the cupcakes. Cool completely on wire rack. Sprinkle with powdered sugar.
Cooking Light DECEMBER 2002
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Tree-Trimming Party
