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Smarter T-Day Eats: Go Gold For Your Mashers
I love me some mashed potatoes, especially on Thanksgiving. The problem is that this dish is usually overloaded with tons of butter and cream, which can be a big problem if you're trying to stay healthy. One way I make my mashed potatoes healthier is by using Yukon Gold or Yellow Finn potatoes instead of the old stand-by, Russet potatoes.
Seared scallops with mashed cauliflower and roasted asparagus (South Beach Friendly)
I found this great idea for dinner last night: scallops with mashed cauliflower and roasted asparagus. So yum, and the recipe says it's only 300 calories per serving! Here's where I got it: http://homecookkirsten.blogspot.com/2008/03/seared-jumbo-scallops-with-cauliflower.html Seared Jumbo Scallops with Cauliflower Puree & Grilled Asparagus (serves 2) 1 lb jumbo sea scallops (about 10) 1 small head cauliflower 2 cloves garlic 1 bunch asparagus 2-4 tbs snipped fresh chives 1/2 c Greek yogurt 1/2 tbs butter Olive oil spray (or you can brush/drizzle) Salt and pepper to taste Seasoning salt Directions: Bring a large stockpot of water to boil.Rice Cooker
So, I'm sure there's some super-specialized place on the internet that could answer this question for me, but what I want to know is how many of you ladies have a rice cooker, and what else do you do with it? I just finally got one tonight and made some fantastic, perfectly cooked brown rice. I've been wanting one forever, because I'm so easily distracted I always wander away from the stove and accidentally let my rice burn. (Or I put in too much water.) I know, set a timer, I'm just ADD in the kitchen, I hear the timer, taste the rice, and wander away again, thinking to myself, "I'll go check on it in a minute...". And it seems like every time it takes a different amount of time to get to the right consistency, 25 minutes, 30 minutes, 35 minutes... Easier to pony up the thirty bucks for the appliance than to try and change my behavior to become patient enough to deal, you know? Plus, honestly, the first batch of rice we made was so tasty, it's better than anything we've made on the stove, I don't know why.Will You Get Breast Cancer?
Considering this is Breast Cancer Awareness Month, I though this would be a good post.
There's no part of our bodies that we obsess about more than our breasts. Even those of us not prone to health anxiety wonder which, if any, of our everyday habits are upping our odds of getting breast cancer.
America’s Unhealthiest Restaurants (Eat this, Not That)
America’s Unhealthiest Restaurants by David Zinczenko, with Matt Goulding a Yahoo! Health Expert for Nutrition http://health.yahoo.com/experts/eatthis/26542/americas-unhealthiest-restaurants Your favorite fast food restaurant is often like your favorite city: Visit some neighborhoods and you live the high life. Visit others and you’re just plain asking for trouble.Family Friendly - Spaghetti Bolognese
Two nights ago I made this for dinner and Baby J gobbled it up. (I cut noodles into small pieces) In her portion I also added pureed squash. I think other pureed veggies can be hidden in this ;) Maybe cauliflower :ponder:
This is also a great recipe to double (or triple) up on and freezes well.
Rachael Ray’s Whole-Wheat Mac ‘n’ Cheese for the Family
From celeb chef Rachael Ray’s new book, Yum-o! The Family Cookbook. The secret ingredient in this mac ‘n’ cheese is Dijon mustard.Slipping vegetables into your child’s diet (and yours)
There are a couple approaches made popular by The Sneaky Chef and Deceptively Delicious by Jessica Seinfeld. Whichever you use their concepts are the same – adding vegetables to your Child’s diet. I’ve used (and my sister with my 3-year-old nephew) some recipes.A new year's resolution..adopt a new food!
I decided that over Christmas that I would "adopt" a new fruit and vegetable that I haven't eaten much of, find one I liked and incorporate into my weekly diet. These two little stars are low-calorie, packed with vitamins and flavour, and are (like most produce) not that expensive if you keep your eyes sharp. Soo without further adieu: The veggie is definitely celeriac (Inspired by the need to make a last-minute substitution to Christmas dinner...ending up in a "celeriac" gravy and dressing addition that worked out so awesomely..damn this stuff is good!Pasta Primavera
You can use any vegetable combination in this dish, depending on what looks good. Serves: 4 Prep Time: 15 minutes Cook Time: 15 minutes Ingredients: 3 tablespoons extra-virgin olive oil 1 cup sliced red onion ¼ teaspoon salt 1 ½ cups small broccoli florets 1½ cups small cauliflower florets 1 tablespoon minced garlic, divided 1 ½ cups green beans, halved lengthwise 1 cup sugar snap or snow peas, ends trimmed &frac; medium red or orange bell pepper (or both), thinly sliced &frac; small yellow summer squash, sliced 8 ounces uncooked rainbow fusilli 2 scallions, minced 3 tablespoons minced flat-leaf parsley 3 tablespoons minced basil 2 tablespoons freshly grated Parmesan Freshly ground black pepper 2 to 3 tablespoons pine nuts, lightly toasted (optional) Directions: Bring a large pot of water to a boil. Meanwhile, heat oil in a large skillet.
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