Creamy Oatmeal

RECIPE

Prep: 10 min., Stand: 5 min., Cook: 36 min.

Steel-cut Irish oats give this dish a chewy texture and full flavor.

Yield
Makes 4 servings

Ingredients
1/4 cup chopped dried apricots
2 cups 1% low-fat milk
1/4 cup firmly packed brown sugar
1/2 cinnamon stick
3 whole cloves
1/4 teaspoon kosher salt
1 cup steel-cut Irish oats

Preparation
1. Place apricots in a small bowl with hot water to cover, and let stand 5 minutes or until plump. Drain.

2. Cook milk, next 4 ingredients, and 2 cups water in a heavy nonaluminum saucepan over medium heat, stirring often, 5 to 6 minutes or just until bubbles appear (do not boil). Remove from heat; remove cinnamon stick and cloves with a slotted spoon, and discard.

3. Stir in oats. Cook over low heat, stirring often, 30 minutes or until done. Top with apricots, and serve immediately.

Note: For testing purposes only, we used McCann's Steel-Cut Irish Oatmeal.

Creamy Wheat Cereal: Substitute 3/4 cup uncooked quick-cooking (2 1/2-minute) creamy wheat cereal for 1 cup Irish oats. Proceed with recipe as directed, reducing cook time in Step 3 to 3 to 5 minutes or until done. Note: For testing purposes only, we used Original (2 1/2-minute) Cream of Wheat. Per serving: Calories 253; Fat 1.5g (sat 0.8g, mono 0.4g, poly 0.1g); Protein 7.9g; Carb 51.6g; Fiber 1.4g; Chol 5mg; Iron 2.1mg; Sodium 191mg; Calc 179mg

Nutritional Information
Calories:279 (0.0% from fat)
Fat:4.1g (sat 1.2g,mono 1.2g,poly 1g)
Protein:9.9g
Carbohydrate:53.1g
Fiber:4.5g
Cholesterol:5mg
Iron:2.7mg
Sodium:191mg
Calcium:194mg

British cooking@home
by cooking mania

Au Gratin Potato Casserole

RECIPE

Prep: 10 min.; Bake: 1 hr., 20 min. You'll love the ease of this casserole. You can make it ahead of time, refrigerate it, and then bake it while the turkey rests. It's smart to let chilled casseroles come to room temperature before you bake them.

Yield
Makes 10 to 12 servings

Ingredients
1 (32-ounce) package frozen Southern-style hash browns
1 (16-ounce) container sour cream
2 cups (8 ounces) shredded Cheddar cheese
1 (10 3/4-ounce) can cream of mushroom soup
1 small onion, finely chopped
1/4 teaspoon pepper
2 cups crushed cornflakes cereal
1/4 cup melted butter

Preparation
Stir together first 6 ingredients in a large bowl.

Spoon potato mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with crushed cornflakes, and drizzle evenly with butter.

Bake at 325° for 1 hour and 20 minutes or until bubbly.

Note: For testing purposes only, we used Ore-Ida Southern Style Hash Browns.
Sodium:1,709mg

British cooking@home
by cooking mania

Chipotle-Cheddar Scones

RECIPE

Partner these savory scones with soups and salads. Freeze for up to three months.

Yield
12 servings (serving size: 1 scone)

Ingredients
2 cups all-purpose flour (about 9 ounces)
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons chilled butter, cut into small pieces
3/4 cup fat-free sour cream
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
1 tablespoon water
1 tablespoon minced chipotle chile, canned in adobo sauce
1 large egg, lightly beaten
Cooking spray

Preparation
Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a medium bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add sour cream, cheddar cheese, 1 tablespoon water, chipotle chile, and egg; stir just until moist. Knead in bowl with lightly floured hands just until dough forms.

Divide dough in half. Shape each half into a 6-inch circle on a baking sheet coated with cooking spray. Cut each circle into 6 wedges; arrange wedges 1 inch apart on pan. Bake at 350° for 20 minutes or until browned. Serve warm.

Nutritional Information
Calories:134 (30% from fat)
Fat:4.5g (sat 2.6g,mono 0.9g,poly 0.3g)
Protein:4.3g
Carbohydrate:18.8g
Fiber: 0.7g
Cholesterol: 30mg
Iron:1.2mg
Sodium:320mg
Calcium:125mg

British cooking@home
by cooking mania

Grilled Tuna with Mint Sauce

RECIPE

Fresh mint blends with garlic, vinegar, and sugar for a room-temperature sweet-and-sour sauce that's traditional in England with roasted lamb--and is also perfect for a full-flavored fish like tuna. Serve the rather forceful sauce separately so that each person can decide how much or little to use.

Yield
4

Ingredients

1/2 cup chopped fresh mint
3 tablespoons water
2 tablespoons sugar
1/2 cup white-wine vinegar
2 cloves garlic, minced
3/4 teaspoon salt
4 tuna steaks, about 1 inch thick (about 2 pounds in all)
1 tablespoon olive oil
1/4 teaspoon fresh-ground black pepper

Preparation
1. Put 1/3 cup of the mint in a medium glass or stainless-steel bowl. In a small stainless-steel saucepan, bring the water to a simmer over moderate heat. Add the sugar and stir until completely dissolved. Stir in the vinegar, garlic, and 1/4 teaspoon of the salt. Pour the mixture over the mint in the bowl. Let sit 15 minutes.

2. Light the grill or heat the broiler. Coat the tuna with the oil. Season with the remaining 1/2 teaspoon salt and the pepper. Cook the tuna for 4 minutes. Turn and cook until done to your taste, 3 to 4 minutes longer for medium rare.

3. Strain the mint sauce through a sieve into a sauceboat or serving bowl. Stir in the remaining mint. Pass the sauce with the fish.

Fish Alternatives: Mackerel and salmon are both full-flavored enough to take on this sauce.

Wine Recommendation: Look for the lightest, leanest white you can find; anything else will have a tough time with the mint. Try a verdicchio-based wine from Italy or a vinho verde from Portugal.

British cooking@home
by cooking mania

Vegetable Shepherd's Pie

RECIPE

Yield
Makes 6 to 8 servings

Ingredients
2 pounds sweet potatoes, peeled and cut into 2-inch chunks
1 tablespoon plus 1/2 teaspoon kosher salt
6 tablespoons unsalted butter
1 large yellow onion, thinly sliced
2 parsnips, peeled and sliced 1/4 inch thick
2 stalks celery, sliced 1/4 inch thick
2 medium fennel bulbs, cut into a 1/2-inch dice
2 cups Brussels sprouts, halved
2 tablespoons chopped fresh flat-leaf parsley leaves
1/2 teaspoon black pepper
1 14.5-ounce can vegetable broth
3 cups fresh spinach or torn Swiss chard leaves (optional)
Pinch ground nutmeg

Preparation
Place the sweet potatoes and 1 tablespoon of the salt in a large pot. Add enough cold water to cover. Bring to a boil. Reduce heat and simmer until the potatoes are tender, about 20 minutes.

Meanwhile, in a large saucepan, over medium-low heat, melt 2 tablespoons of the butter. Add the onion and cook for 10 minutes. Add the parsnips, celery, fennel, Brussels sprouts, parsley, pepper, and the remaining salt and toss. Add the broth, increase heat, and simmer until the vegetables are tender, 15 to 20 minutes. Add the spinach or Swiss chard (if using) and stir until wilted. Remove from heat. Using a slotted spoon, transfer the vegetables to a casserole or 9-inch pie plate.

Drain the potatoes and return to pot. Add the remaining butter and mash until smooth. Spread the mashed potatoes over the vegetables.

Set broiler on high. Broil until lightly browned, 3 to 5 minutes. Sprinkle with the nutmeg.

Nutritional Information
Calories:235 (34% from fat)
Fat:9g (sat 5g)
Protein:5g
Carbohydrate:37g
Fiber:8g
Cholesterol:26mg
Sodium:328mg

Easy Shepherd's Pie

RECIPE

Yield
Makes 4 servings

Ingredients
1 pound ground beef
1/3 cup ketchup
1 teaspoon Worcestershire sauce
8 ounces frozen mixed vegetables (such as carrots, peas, and corn), thawed
1/4 cup (1 ounce) shredded Cheddar (optional)
1 16-ounce package refrigerated or frozen and thawed mashed potatoes

Preparation
Heat oven to 400° F.

Place the beef in a large skillet and cook over medium-high heat until no trace of pink remains, about 5 minutes. Spoon off and discard any fat. Stir in the ketchup and Worcestershire. Add the vegetables and cook, stirring, for 1 minute. Spoon the beef mixture into a baking dish.

Mix the cheese (if using) with the potatoes in a medium bowl. Spread the potatoes over the beef and bake until heated through, 10 minutes. Divide among individual plates.

Nutritional Information
Calories:384 (40% from fat)
Fat:17g (sat 8g)
Protein:22g
Carbohydrate:28g
Fiber:3g
Cholesterol:88mg
Sodium:827mg

British cooking@home
by cooking mania

Cranberry-Orange Trifle

RECIPE

The cranberries and pastry cream can be made up to three days ahead. Then, simply assemble and refrigerate the trifle up to 24 hours before you plan to serve it.

Yield
12 servings (serving size: about 3/4 cup)

Ingredients
Cranberries:
3/4 cup sugar
3/4 cup fresh orange juice
1/4 cup Grand Marnier (or other orange liqueur)
1 (12-ounce) package fresh cranberries
Pastry cream:
1/2 cup sugar
5 tablespoons cornstarch
2 1/2 cups 2% reduced-fat milk
2 large eggs, lightly beaten
2 teaspoons vanilla extract
1/8 teaspoon salt
Remaining ingredients:
1 (10.75-ounce) loaf pound cake (such as Sara Lee), cut into 1/2-inch cubes
1 teaspoon orange rind

Preparation
To prepare cranberries, combine 3/4 cup sugar, orange juice, and Grand Marnier in a medium saucepan over medium-high heat; cook 3 minutes until sugar dissolves, stirring occasionally. Add cranberries to pan; bring to a boil. Reduce heat; simmer 8 minutes or until cranberries pop. Spoon mixture into a bowl; cover and chill.

To prepare pastry cream, combine 1/2 cup sugar and cornstarch in a medium, heavy saucepan over medium heat. Gradually add milk to pan, stirring with a whisk until blended; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat. Gradually add half of hot milk mixture to eggs, stirring constantly with a whisk. Return milk mixture to pan; cook over medium heat 1 minute or until thick, stirring constantly. Remove from heat. Stir in vanilla and salt. Place pan in a large ice-filled bowl until custard cools to room temperature (about 25 minutes), stirring occasionally.

Arrange half of cake cubes in the bottom of a 2-quart trifle dish. Spoon 1 1/2 cups cranberry mixture over cake; top with 1 1/2 cups pastry cream. Repeat layers. Garnish with rind. Cover loosely with plastic wrap, and chill at least 4 hours.

Nutritional Information
Calories:265 (21% from fat)
Fat:6.2g (sat 3.2g,mono 1.9g,poly 0.4g)
Protein:4.6g
Carbohydrate:46.5g
Fiber:1.7g
Cholesterol:75mg
Iron:0.5mg
Sodium:155mg
Calcium:84mg

British cooking@home
by cooking mania