Magazine article Working Mother

Party Hearty

Magazine article Working Mother

Party Hearty

Article excerpt

cookbook of the month

Busy as you are at year's end, you still carve out to celebrate with friends and family. Make your holiday party easier with a potluck-themed gathering. You'll get lots of variety and have more time to mingle and enjoy. And let the publishers Ryiand Peters & Small lend a helping hand with Easy One-Pot: Frugal Recipes for Busy Cooks.

Excerpted from Easy One-Pot Frugal Recipes for Busy Cooks, published by Ryiand Peters & Small, copyright © 3009.

Vegetarian Paella

SERVES 4 OR MORE * PREP TIME 5 MINUTES, PLUS TIME FOR SAFFRON TO INFUSE COOK TIME 30 TO 35 MINUTES

Calasparra rice, a medium-grain variety, is traditionally used in this dish, but you can also try Goya's Valencia, which is more widely available in supermarkets.

Note: You can double this or any recipe here for a larger party serving.

Large pinch saffron threads

½ cup olive oil

7 ounces red or yellow cherry tomatoes

4 ounces green beans, tough ends removed

4 baby zucchini, halved

3 ounces frozen peas, thawed

2 garlic cloves, chopped

2 fresh rosemary sprigs

3 ½ cups vegetable broth, heated

1 ½ cups Calasparra (paella) rice

Chicken and Olive Tagine

SERVES 4 OR MORE * PREP TIME 8 TO 10 MINUTES, PLUS MARINATING TIME COOK TIME 1 HOUR

Tagines are savory stews popular in North African cuisines. They're named after the type of clay pot in which they're cooked and feature a variety of meats, vegetables, fruits and spices. This one should please even finicky palates.

MARINADE

1 medium onion, grated

1 (1 -inch) piece fresh ginger, peeled and grated

¼ cup slivered almonds, lightly toasted

1. Put saffron in a small bowl with h cup hot water and set aside to infuse, about 15 minutes. Heat half of the oil in a heavybottomed skillet set over high heat; add tomatoes and cook 2 minutes, until they soften and start to split. With a slotted spoon, transfer tomatoes to a dish. Add beans, zucchini and peas to skillet and stir-fry over high heat 2 to 3 minutes. Transfer vegetables to dish with tomatoes and set aside.

2. Add remaining oil, garlic and rosemary to skillet and cooki minute. Add hot broth andsaffron water toskillet, then stir in rice. Bringto a rapid boil overhigh heat; reduce heatandsimmer,uncovered,2ominutes, until the broth is absorbed.

3. Scatter reserved vegetables over rice, cover with foil and cook over low heat until warmed through. Sprinkle almonds on top to serve.

3 garlic cloves, crushed Small bunch cilantro, leaves finely chopped Pinch saffron threads

1 teaspoon sea salt Freshly squeezed juice of 1 lemon

3-4 tablespoons olive oil

TAGINE

8 chicken thighs

1 tablespoon olive oil, plus a pat of unsalted butter

2 preserved lemons, cut into strips

6 ounces cracked green olives

1-2 teaspoons dried thyme Sea salt and freshly ground black pepper to taste

Boeuf en Daube

SERVES 4 OR MORE * PREP TIME 15 MINUTES COOK TIME 2 HOURS

This classic French dish will add pizzazz to any potluck party. …

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