Make a fresh and de­li­cious din­ner in less time than you’d need to have food de­liv­ered.

Good Housekeeping (Philippines) - - Front Page -

Roasted sweet Potato & Chicken salad On large rimmed bak­ing sheet, toss 1 kg. sweet pota­toes, cut into 1/2-inch chunks, with 2 Tbsp. olive oil and 1⁄4 tsp. salt; roast at 450°F 25 min­utes or un­til ten­der. Whisk 1⁄4 c. sea­soned rice vine­gar;2

Tbsp. toasted sesame oil; 1 Tbsp. each miso paste and finely chopped peeled fresh gin­ger; and 1⁄4 tsp. pep­per. Among 4 plates lay­ered with 1 2/3 c. mixed greens, di­vide sweet pota­toes; 2 ro­tis­serie chick­en­breast halves (about 250 grams), sliced; and 1 av­o­cado, sliced. Driz­zle with miso vinai­grette; top

with sesame seeds. Serves 4.

Spaghetti Car­bonara Skil­let pie

In oven-safe 10-inch skil­let, cook 1/2 c. chopped pancetta in 2 tsp. olive oil on medium 6 min­utes or un­til crispy, stir­ring of­ten. Add 3 medium

shallots, chopped; cook 2 min­utes, stir­ring. In large bowl, whisk 6 large eggs,

1 c. milk, 1/3 c. grated

pecorino cheese, 1⁄4 tsp. salt

and 3⁄4 tsp. pep­per; add 500 grams spaghetti, cooked, and pancetta mix­ture, toss­ing to com­bine. Trans­fer to same skil­let. Bake at 375°F 20 min­utes or un­til egg has set. Gar­nish with

pars­ley and ad­di­tional pecorino. Serves 6.

Red CURRY Shrimp & Noo­dles

In 12-inch skil­let, heat 1 Tbsp. oil on medium-high. Add 1 medium red onion, thinly sliced; cook 5 min­utes, stir­ring. Add 2 Tbsp. red

curry paste; cook 1 minute, stir­ring. Whisk in 1 c. co­conut milk and 2 tsp. fish sauce. Stir in 360 grams green beans, trimmed and cut into 1-inch lengths. Re­duce heat to medium-low. Cook, cov­ered, 8 min­utes or un­til green beans are ten­der, stir­ring twice. Un­cover; stir in 400 grams

shelled, de­veined shrimp and 1⁄2 c. packed fresh basil leaves.

Cook 3 min­utes or un­til shrimp just turns opaque, stir­ring of­ten. Toss 227 grams wide rice

noo­dles, cooked, with curry. Serve with lime wedges and ad­di­tional basil. Serves 6.

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