Manual

12
3. When potatoes are cool enough to handle, slice off the top ¼ of each potato
and scoop out the cooked flesh, leaving a ¼-inch thick potato shell. Reserve
cooked potato and skin shells.*
4. Put cooked potato in a medium bowl. Add milk and 1 tablespoon of the butter.
Using a potato masher or hand mixer, mash/beat until smooth. Add sour cream,
salt, pepper and chives. Mash/beat to combine completely. Generously fill the
potato shells with potato mixture. (Potatoes may be prepared a day ahead to
this point – cover and refrigerate. Bring to room temperature before baking.)
5. Line the baking tray with foil and arrange potatoes on it. Bake for 30 to 35
minutes, until potatoes are hot and golden on the tops.
* The top ¼ of the potatoes can either be discarded, or made into potato skins
such as those on page 9.
Nutritional information per serving (1 potato):
Calories 422 (42% from fat) • carb. 53g • pro. 9g • fat 19g • sat. fat 11g
• chol. 54mg • sod. 347mg • calc. 116mg • fiber 6g
Middle-Eastern Stuffed Acorn Squash
Not only are the flavors rich and delicious, but the different textures of the
couscous filling make this a standout at any dinner table. They make for a
beautiful presentation as well.
Makes 2 servings
1 small acorn squash (about 1¾ pounds), halved widthwise
and seeded (cutting along the ridges of the squash ensures
perfectly even halves)
1½ tablespoons olive oil, divided
¼ teaspoon kosher salt, divided
2 pinches freshly ground black pepper, divided
1 small shallot, finely chopped
½ cup Israeli (or pearl) couscous
¼ teaspoon ground cumin
¼ teaspoon ground cinnamon
1 cup chicken broth plus 2 tablespoons, low sodium
¼ cup chopped dried apricots (about 4 to 5 apricots)
2 tablespoons toasted pistachios
1. Preheat the Compact Toaster Oven Broiler set to Bake at 350°F with the rack in
position A for 5 minutes.
2. Line the baking tray with foil and put the squash, cut side up, on top. Brush the
inside of each squash with ½ tablespoon of the olive oil and sprinkle with a
pinch each of the salt and pepper. Bake until the flesh of the squash is just
fork-tender, about 25 to 30 minutes. Remove and reserve.
3. While squash is baking, make the couscous filling: Put remaining olive oil in a
sauté pan set over medium/medium-low heat. Once hot, add the shallot with a
pinch each of the salt and pepper. Sauté until softened. Add the couscous,
cumin, cinnamon and remaining salt and pepper. Sauté for about 1 minute to
toast couscous. After 1 minute, add the broth. Bring to a strong simmer and
cook partially covered for a few minutes, stirring occasionally. Cook until liquid
is almost completely absorbed by the couscous. Remove pan from heat, add
apricots and pistachios and mix to combine. Cover and set aside until squash is
baked.
4. When squash is tender, evenly divide the couscous mixture between the two
halves. Return to the oven and bake until just golden on top, about 10 to 12
minutes.
5. Serve immediately.
Nutritional information per serving:
Calories 423 (24% from fat) • carb. 74g • pro. 10g • fat 12g • sat. fat 2g
• chol. 0mg • sod. 721mg • calc.109mg • fiber 8g
Old-Fashioned Macaroni and Cheese
Extra-creamy, this will become a family favorite.
Makes 8 servings
nonstick cooking spray
½ pound elbow macaroni
1 teaspoon olive oil
¼ cup (½ stick) unsalted butter
3 tablespoons unbleached, all-purpose flour
3 cups whole milk