Page 96 - Allrecipes (January 2020)
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Favorites FAMILY 18,799 SAUSAGE-EGG MUFFINS 49,664
HANDS-ON 20 MIN TOTAL 40 MIN
SAVED
SAVED
MAKES 12 SUBMITTED BY SMILEYBLAKE
★★★★ 116 REVIEWS
TIMES
1/2 lb. ground pork sausage
12 eggs, beaten TIMES
1/2 (4-oz.) can chopped green
chile peppers, drained
3/4 cup chopped onion
1 tsp. garlic powder
1/4 tsp. salt
1/8 tsp. black pepper
1. Preheat oven to 350°F. Lightly grease
12 muffin cups.
2. Add sausage to a large, deep skillet over
medium-high heat; cook, breaking up lumps
with a wooden spoon, until evenly browned.
Drain and transfer sausage to a large bowl.
Stir in eggs, chiles, onion, garlic powder,
salt, and pepper until well combined. Spoon
1/4 cup sausage mixture into each prepared
muffin cup.
3. Bake until egg has set and a toothpick
inserted into centers comes out clean,
15 to 20 minutes. If desired, top with salsa.
PASTA E FAGIOLI
C
I
L
A A HEZ VANO armagazine.com/sausage-egg-muffins
PER MUFFIN: 132 CAL; 9G FAT (3G SAT); 9G PRO; 2G CARB
(0G FIBER, 1G SUGARS); 278MG SODIUM
HANDS-ON 20 MIN TOTAL 2 HR, 10 MIN
SERVES 8 SUBMITTED BY IVAN O. TEETER SPICY VEGAN POTATO CURRY
★★★★ 301 REVIEWS SAVED HANDS-ON 20 MIN TOTAL 45 MIN
SERVES 6 SUBMITTED BY MEGANLEE
1 lb. lean ground beef 28,593
2 Tbsp. olive oil ★★★★ 760 REVIEWS
TIMES
2 cups chopped onion 11/2 lb. red potatoes or Yukon
1 cup chopped celery Gold potatoes, cubed
1 (4.5-oz.) jar minced garlic 2 Tbsp. vegetable oil
or 1/4 cup chopped fresh garlic 1 cup chopped onion
1/2 tsp. coarsely ground black pepper 3 cloves garlic, minced
7 cups lower-sodium beef broth 4 tsp. curry powder
1 (15-oz.) can crushed tomatoes, 4 tsp. garam masala
with juices 2 tsp. cumin
1/3 cup tomato paste 11/2 tsp. grated fresh ginger
1 Tbsp. dried parsley 1 tsp. salt
11/2 tsp. salt 1/4 to 1/2 tsp. cayenne pepper
11/4 tsp. dried basil 1 (15-oz.) can chickpeas,
11/4 tsp. dried oregano rinsed and drained
11/4 tsp. dried thyme 1 (14.5-oz.) can diced tomatoes,
1 (15-oz.) can kidney beans, with juices
drained and rinsed 1 (14-oz.) can coconut milk
1 cup ditalini pasta 11/4 cups frozen peas
1. Add beef to a Dutch oven or large pot over 1. Cover potatoes with lightly salted water in
medium heat; cook, stirring and breaking up a large pot. Bring to a boil over high heat;
lumps with a wooden spoon, 5 to 7 minutes. reduce heat to medium-low. Simmer, covered,
Transfer to paper towels and drain pot. until just tender, about 10 minutes. Drain and let
2. Heat oil in pot over medium heat. Add onion, stand 1 to 2 minutes to dry.
celery, garlic, and pepper; cook until vegetables 2. Meanwhile, heat oil in a Dutch oven over PHOTOS: JACOB FOX; FOOD STYLING: DIANNA NOLIN; PROP STYLING: SUE MITCHELL
are tender, about 10 minutes. Stir in broth, medium heat. Stir in onion and garlic; cook,
crushed tomatoes, tomato paste, parsley, salt, stirring, until onion is translucent, about
basil, oregano, and thyme. Cover, reduce heat, 5 minutes. Stir in curry, garam masala, cumin,
and simmer 1 hour. Stir in beef and simmer ginger, salt, and cayenne; cook 2 minutes more.
15 minutes more. Stir in beans and pasta; Add potatoes and remaining ingredients;
cook until pasta is al dente, 10 to 15 minutes. If simmer until heated through, about 5 minutes.
desired, sprinkle with grated Parmesan cheese. If desired, sprinkle with paprika and cilantro.
armagazine.com/pasta-e-fagioli
armagazine.com/spicy-vegan-potato-curry
HEALTHY VEGETARIAN GLUTEN-FREE VEGAN
PER 11/3-CUP SERVING: 294 CAL; 9G FAT (3G SAT); 20G PRO; PER 11/3-CUP SERVING: 360 CAL; 20G FAT (13G SAT); 9G PRO;
32G CARB (5G FIBER, 8G SUGARS); 855MG SODIUM 40G CARB (8G FIBER, 7G SUGARS); 1,211MG SODIUM
ALLRECIPES.COM 102 DEC/JAN 2020
