Joy of Cooking Book

TABLE OF CONTENTS

BREAKFAST APPETIZER LUNCH

1-12 13-27 28-36

SIDE DISH DINNER DESSERT

37-45 46-59 60-72

WHOLE-

W H E AT

BLUEBERRY

MUFFINS

When you need a weekday grab-and-
go breakfast, these blueberry-speckled
whole-wheat muffins fit the bill (when you
make them ahead, of course!) They have a
great texture and flavor, and just enough
blueberries to be fruit-filled in every bite.
We stir blueberries into the flour mixture
before adding the wet ingredients so they
don’t all stick to the bottom.

NUTRITION
I N F O R M AT I O N

Serving size: 1 muffin

Per serving: 4 g protein;

170 calories; 14 g sugars;

5 g fat (1 g sat); 12 g added sugars;

3 g fiber; 121 mg sodium;

29 g carbohydrates; Carbohydrate Servings: 2

INGREDIENTS P R E P E R AT I O N prep time
8 oz whole-wheat pastry flour Preheat oven to 400°F. Line a 12-cup muffin pan with 12 paper baking cups. Stir together 15m 1h 25m
1 tsp baking powder flour, baking powder, salt and baking soda in a large bowl. Add blueberries, and toss gently
1/2 tsp kosher salt to coat.
1/4 tsp baking soda
1 c fresh blueberries (5 oz) Whisk together yogurt, brown sugar, water, canola oil, lemon zest, almond extract and egg
3/4 c plain 2% Greek yogurt in a medium bowl. Add wet ingredients to dry ingredients and stir using a spatula until just
2/3 c packed light brown sugar combined. Spoon batter into prepared muffin pan (about 1/3 cup batter per cup).
1/4 c water
3 tbsp canola oil Bake in preheated oven until a wooden pick inserted in center of each muffin comes out
1/4 tsp lemon zest (from 1 lemon) clean, 20 to 22 minutes. Cool in pans 5 minutes; transfer muffins to a wire rack to cool com-
1/8 tsp almond extract pletely, about 45 minutes.
1 large egg
BREAKFAST

ROSEMARY Why do the yolks of deviled eggs get all
DEVILED the love? This healthy deviled eggs recipe
EGGS reserves some of the seasoning to sprinkle
on the usually bland whites as well.

INGREDIENTS P R E P E R AT I O N
12 servings Finely grind mustard seeds, rosemary and peppercorns together in a spice grinder or with a
½ tsp yellow mustard seeds mortar and pestle. Transfer to a small bowl and stir in paprika and ginger.
½ tsp dried rosemary
¼ tsp black peppercorns (See tip) Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil over high
¼ tsp paprika heat. Remove from heat, cover and let stand for 10 minutes. Drain and cover with ice-cold
1 tsp ground ginger water. Let stand until cool enough to handle. Carefully peel the eggs and cut each in half
6 large eggs lengthwise.
¼ c mayonnaise
1 tbsp chopped pitted Kalamata olives Place the yolks in a medium bowl and smash with a fork until crumbly. Add mayonnaise,
¼ tsp kosher salt olives, salt and 1½ teaspoons of the spice blend. Mash and stir until smooth. Divide the yolk
mixture among the whites. Just before serving, sprinkle with the remaining spice blend.
Tip: Tellicherry peppercorns are grown on India’s Mount Tellicherry. They are typically larger
than other black peppercorns and have citrus notes.

NUTRITION 0 g added sugars; prep time
I N F O R M AT I O N 159 IU vitamin A; 45m 45m
0 mg vitamin C;
Serving size: 1 deviled egg 17 mg calcium; APPETIZER
Per serving: 1 mg iron;
69 calories; 110 mg sodium;
6 g fat(1 g sat); 36 mg potassium
0 g fiber; Carbohydrate Servings: 0
0 g carbohydrates; Exchanges: 1 fat,
3 g protein; ½ medium-fat protein
12 mcg folate;
95 mg cholesterol;
0 g sugars;

INGREDIENTS P R E P E R AT I O N
½ cup mayonnaise Whisk mayonnaise, vinegar, tamari (or soy sauce), oil, garlic and ginger in a small bowl.
3 tbsp rice vinegar
2 tbsp reduced-sodium tamari or soy sauce Divide the dressing among 4 quart-size mason jars. Add layers of chicken, bell pepper,
2 tbsp toasted sesame oil cabbage, carrot and kale.
1 tsp minced garlic
1 tsp grated fresh ginger To serve, shake the salad until evenly coated with dressing. Top with pepitas.
3 c shredded cooked chicken Tip: People with celiac disease or gluten sensitivity should use soy sauces that are labeled
1 c chopped red bell pepper “gluten-free,” as soy sauce may contain wheat or other gluten-containing sweeteners and
3 c thinly sliced red cabbage flavors.
1 c shredded carrot
4 c packed chopped kale
4 tbsp lightly salted pepitas

prep time NUTRITION
30m 30m I N F O R M AT I O N

Serving size: ¾ cup 4 g sugars;

Per serving: 0 g added sugars;

107 calories; 1,081 IU vitamin A;

4 g fat(1 g sat); 124 mg vitamin C;

6 g fiber; 66 mg calcium;

15 g carbohydrates; 2 mg iron;

7 g protein; 323 mg sodium;

91 mcg folate; 608 mg potassium

4 mg cholesterol;

LUNCH

MASON JAR

CHICKEN

SALAD

WITH JAPANESE

HIBACHI DRESSING

This vibrantly colorful and healthy make-
ahead salad is sure to become a go-to
weekday lunch, though it’s pretty enough
to serve to guests. Fresh ginger gives
a pleasant bite to the toasted sesame
salad dressing, which is inspired by the
dressings served at Japanese hibachi
restaurants.

AIR-FRYER

BRUSSELS

SPROUTS

These super-crispy and browned air-fryer
Brussels sprouts with sweet onions and
salty bacon—all amped up with bright
lemon juice—are sure to be a hit, wheth-
er you serve them for a weeknight side
dish or as part of your holiday spread for
Thanksgiving. This recipe makes enough
to serve eight but is easily halved, though
once you taste it you may well want a dou-
ble serving. And if you prefer a vegetarian
side, simply omit the bacon.

INGREDIENTS P R E P E R AT I O N
4 slices center-cut bacon Place bacon in a single layer in the basket of an air fryer. Air-fry at 400°F until the bacon is
2½ lbs Brussels sprouts, trimmed and halved crisp, about 14 minutes, flipping once halfway through. Transfer to a paper-towel-lined plate.
lengthwise
1 large red onion, roughly chopped Toss Brussels sprouts, onion, oil, salt and pepper in a large bowl. Place about half of the Brus-
1 tbsp extra-virgin olive oil sels sprouts mixture in a single layer in the air fryer basket. Air-fry at 375°F until browned and
¾ tsp salt crispy, 14 to 16 minutes, flipping once halfway through.
¼ tsp ground pepper
2 tbsp fresh lemon juice Transfer to a serving platter. Repeat with the remaining Brussels sprouts mixture. Drizzle with
2 tsp fresh thyme leaves lemon juice; sprinkle with thyme. Crumble the cooked bacon over the top.

NUTRITION prep time
I N F O R M AT I O N 15m 45m

Serving size: 2½ cups 98 mg vitamin C; SIDE DISH
Per serving: 80 mg calcium;
515 calories; 3 mg iron;
35 g fat(6 g sat); 640 mg sodium;
4 g fiber; 700 mg potassium
12 g carbohydrates; Nutrition Bonus:
37 g protein; Vitamin C (163% dv),
64 mcg folate; Vitamin A (160% dv)
96 mg cholesterol; Carbohydrate Servings: 1
5 g sugars; Exchanges: 6 fat,
0 g added sugars; 4½ lean protein,
7,985 IU vitamin A; 2 vegetable

SLOW-

COOKER

CHICKEN

WITH ROSEMARY &

MUSHROOMS OVER

LINGUINE

The classic pairing of shallots and mush-
rooms gives this easy slow-cooker chicken
recipe a timeless quality that’s sure to
please everyone at your table. Swirling the
stock and flour together at the beginning
is a pro tip for creating a thick sauce that
moistens the final dish and helps all the
ingredients come together.

NUTRITION
I N F O R M AT I O N

Serving size: ½ cup pasta,

2 chicken thighs, 53 g carbohydrates;

¼ cup sauce 49 g protein;

Per serving: 7 g sugars;

463 calories; 0 g added sugars;

9 g fat(3 g sat); 551 mg sodium;

7 g fiber; Carbohydrate Servings: 3½

INGREDIENTS P R E P E R AT I O N prep time
1 c unsalted chicken stock Whisk together the stock and flour in a 5- to 6-quart slow cooker until blended. Place the 20m 4h 25m
2½ tbsp all-purpose flour shallots, mushrooms, Marsala, and rosemary in the slow cooker. Sprinkle the chicken with the
1 c sliced shallots (from 4 shallots) salt and pepper; arrange the chicken in the slow cooker, nestling it among the vegetables and DINNER
8 oz sliced fresh cremini mushrooms liquid. Cover and cook on LOW until the chicken is tender and the sauce has thickened,
4 oz sliced fresh shiitake mushrooms about 4 hours.
1 c dry Marsala wine
2 tsp chopped fresh rosemary Transfer the chicken from the slow cooker to a serving platter, reserving the cooking liquid and
8 boneless, skinless chicken thighs (~1½ lbs) vegetables in the slow cooker. Transfer the cooking liquid and vegetables to a 2-quart sauce-
¾ tsp kosher salt pan; bring to a boil over medium-high. Boil, stirring occasionally, until the sauce is reduced to
½ tsp black pepper 2 cups, about 5 minutes.
8 oz uncooked whole-wheat linguine
2 tbsp whole fresh flat-leaf parsley leaves Cook the linguine according to the package directions, omitting the salt and fat; drain. Divide
the linguine among 4 bowls; serve the chicken over the pasta. Top with the sauce. Sprinkle
evenly with the parsley.

INGREDIENTS P R E P E R AT I O N
¾ cup almond butter or natural peanut butter Heat almond butter (or peanut butter), brown sugar, coconut oil and almond milk in a medium
1 c packed brown sugar (light or dark) saucepan over medium heat, stirring, until the oil and sugar have melted. Stir in oats, cinna-
¼ c coconut oil mon, vanilla and salt. Let cool slightly.
¼ c unsweetened almond milk
1¾ c rolled oats (see Tip) Drop the dough by tablespoonfuls onto a parchment-lined baking sheet. Press into 2-inch
1 tsp ground cinnamon circles. Refrigerate until firm, about 2 hours.
1 tsp vanilla extract
1 tsp salt To make ahead: Refrigerate in an airtight container for up to 5 days.
Tip: People with celiac disease or gluten sensitivity should use oats that are labeled “glu-
ten-free,” as oats are often cross-contaminated with wheat and barley.

prep time NUTRITION
25m 2h 25m I N F O R M AT I O N

Serving size: 1 cookie 3 g added sugars;

Per serving: 6 IU vitamin A;

113 calories; 0 vitamin C;

8 g fat(3 g sat); 43 mg calcium;

2 g fiber; 1 mg iron;

9 g carbohydrates; 36 mg sodium;

3 g protein; 95 mg potassium

8 mcg folate; Carbohydrate Servings: ½

0 cholesterol; Exchanges:

4 g sugars; 1½ fat, ½ starch

DESSERT

VEGAN
NO-BAKE
COOKIES

Almond butter and coconut oil melt
together to bind these stovetop cookies
without using any eggs. To take the flavor
to the next level, try subbing in your favor-
ite nut butter.