Recipes

Whole Grain Mac and Cheese with Peas

Written by Robin Asbell. Posted in Side Dish.

whole grain mac and cheese

Go ahead, serve your family these crunchy, crumb-topped creamy noodles and watch them dig in. You don’t have to tell them that there are hidden sweet potatoes and onions puréed into the cheesy sauce, adding to the vegetable content of the meal, or that the macaroni is made from healthy whole grain. Why say anything? Just listen to the happy sounds of people enjoying a cheesy mac.

Wild Rice, Pear & Roasted Sweet Potato Salad w Walnuts

Written by Robin Asbell. Posted in Salads & Fruit.

Whole grain recipes

In the colder months, take a break from your usual mashed potatoes or yams and try this sweet and savory treat. Wild rice has a deep flavor that has given it a gourmet reputation, in spite of the healthfulness of the grain. If you can find true hand-harvested wild rice from the Great Lakes region, you absolutely must splurge and show off your acquisition in this delicious salad.

Chewy Caramel Brownies

Posted in Cakes,Pies,Cookies.

Chewy Caramel Brownies

I came across this recipe and it sounded incredible..  I have always loved Fannie May's  caramel wrapped marshmallows when I have been able to find them..Every time I come across this recipe whether in our print publication, or on the website. I have dreams about how good these are..They have become an all time Favorite recipe.. and they are relatively easy to make.. We recommend doubling or even tripling the recipe.. If you are serving them for company, Make Sure you hide several for yourself for later.. and the next day! Enjoy!!

2 cups sugar
2 cups flour

Kyotofu: Uniquely Delicious Japanese Desserts

Written by by Nicole Bermensolo with Elizabeth Gunnison Dunn. Posted in Desserts.

Kyotofu: Uniquely Delicious Japanese Desserts
KYOTOFU introduces recipes using delicious, healthful, longevity-boosting ingredients traditionally found in the Japanese diet by applying them to familiar, Western dessert formats. Kyotofu stands for dessert as part of a balanced, holistic approach to eating. ( Check out a few of the recipes from the cookbook)

More Yummy Recipes

Written by Brian Strauss. Posted in Recipes.

Cajun ChickenCajun Chicken 

2 tbsp. olive oil
1 1/2 onion chopped
1 green pepper chopped
1/2 cup chopped celery
6 Garlic cloves, minced
2 Tablespoons of whole wheat flour
1/2 pound Andouille Sausage or Kielbasa (Slice into 1/4 inch)
1 pound Boneless skinless chicken breasts
1 pound Boneless, skinless chicken thighs
1 Bay leaf 
12 ounces of chicken stock or vegetable stock
1/2 cupChili sauce
2 tsp. Hot Sauce   (use according to your own personal taste, using more or less)
1 can of fire roasted diced tomatoes 
1tsp Chili powder
1 tsp Cayenne pepper   ( to taste, start with less, you can always add more)
1/2 tsp. Sweet smoked paprika 
1 tsp fresh basil 
1/2 tsp.fresh oregano
1/4 tsp.ground thyme
Salt and pepper to taste 

Recipes from "A Change of Appetite"

Written by Diana Henry. Posted in Recipes.

A Change of AppetiteA Change of Appetite
Where healthy meets delicious
By Diana Henry
Photography Laura Edwards

The cookbook chronicles Diana Henry on her year-long culinary journey towards lighter and healthier but no less delicious food.

What happened when one of today’s best-loved food writers had a change of appetite? Here are the dishes that Diana Henry created when she started to crave a different kind of diet—less meat and heavy food, more vegetable, fish, and grain-based dishes—often inspired by the food of the Middle East and Far East, and also drawing on cuisines from Georgia to Scandinavia.  These are dishes packed full of unusual flavors that are that just happen to be healthy.

Sheet pan Suppers

Written by Brian Strauss. Posted in Recipes.

Sheet pan SuppersAll Recipes from:
Sheet Pan Suppers by Molly Gilbert
120 recipes using fresh ingredients and easily prepared and placed on a sheet pan to cook to perfection. Not just for supper either, recipes include breakfasts, desserts, and snacks.


Julie Benz's Roasted Carrots and Parsnips

Written by Julie Benz. Posted in Vegetables.

Julie Benz

Benz loves to entertain guests and always prepares her sought-after
signature Roasted Carrots & Parsnips—it's the perfect side dish for any
meal. Quick to prepare and easy to make, this low-cal dish looks and tastes
like you were in the kitchen for hours!

Roasted Carrots & Parsnips
2 ¼ pd Medium parsnips trimmed peeled and cut into sticks

10 Fresh Vegetables for the Grill

Written by Brian Strauss. Posted in On the grill.

10 Fresh Vegetables for the Grill
  1. Green Beans - use grill basket olive and salt
  2. Eggplant 1/4 in think planks marinate in balsamic vinegar, garlic, basil.
  3. Zucchini- same marinade but change the basil to mint (mint is great on Zucchini) olive oil, cook to slightly charred.
  4. Bell Peppers- leave whole or skewer them put on grill until slightly charred.

Roasted Chicken with Spring Vegetables

Written by Brian Strauss. Posted in Chicken.

Ingredients
4 pounds skin-on, bone-in chicken
Kosher salt and freshly ground pepper
1 lemon, halved
4 cloves of garlic chopped
1 teaspoon smoke Paprika
3 tablespoons extra-virgin olive oil
1 pound fingerling or other small potatoes
2 bunches radishes
1 bunch scallions
1 bunch baby carrots
1/4 cup chopped fresh dill
1 teaspoon of fresh rosemary chopped

Preheat the oven to 500 degrees F. Rinse the chicken and pat dry. Season with salt and pepper, garlic, fresh rosemary,paprika then place skin-side up on a rimmed baking sheet. Squeeze 1/2 lemon over the chicken and drizzle with 1 tablespoon olive oil. Roast 15 minutes.
Meanwhile, cut the potatoes and radishes in half and cut the scallions into thirds. Toss the potatoes, radishes, carrots and the remaining 2 tablespoons olive oil in a bowl; season with salt and pepper.
Remove the chicken from the oven and scatter the vegetables around it. Continue to roast until the vegetables are tender and the chicken is golden and cooked through, about 20 more minutes. Squeeze the remaining 1/2 lemon over the chicken and vegetables. Top with the dill and season with salt.

Grilled Bacon Jalapeno Wraps

Written by Brian Strauss. Posted in Appetizers.

A great pickup food that is easy to make and fun to serve!
12 fresh jalapeno peppers, halved lengthwise and seeded
2 (8 ounce) package cream cheese
*24 slices bacon
Preheat an outdoor grill for high heat.
Spread cream cheese to fill jalapeno halves. Wrap with bacon. Secure with a toothpick.
Place on the grill, and cook until bacon is crispy.
*Turkey or vegetarian bacon can be used. If using a vegetarian product, you might want to chop it and place on top rather than wrap, as it is often not pliable.

Lemon Braised Artichokes

Written by Brian Strauss. Posted in Vegetables.

Lemon Braised ArtichokesIngredients
1/2 cup olive oil
1/4 cup fresh lemon juice
1 medium yellow onion, thinly sliced
1 tsp fresh rosemary, thyme, or dill
5 cloves garlic, smashed
Salt and pepper
3 artichokes
Heat oven to 350° F.
In a medium Dutch oven, combine the oil, lemon juice, onion, fresh herbs, garlic, ¼ cup water, 1 teaspoons salt, and 1/2 teaspoon of pepper
Trim the top and bottom of each artichoke. Using scissors, snip the tip off each leaf. Cut the artichokes into quarters and scoop out the fuzzy chokes.
Toss the artichokes in the oil mixture. Cover, transfer to oven, and cook until tender, about 45 minutes. Divide among individual plates and spoon the cooking liquid over the top.

Sweet Potato Fries

Written by Brian Strauss. Posted in Potatoes.

Sweet Potato Fries4 sweet potatoes, peeled and cut into thin fries
1/2 stick butter, melted
4 tablespoons olive oil
2 teaspoons Kosher or sea salt
Ground pepper
Minced fresh parsley
Chopped fresh rosemary

Preheat the oven to 450 degrees F.
Place the fries in a bowl and drizzle over the melted butter, olive oil, seasoned salt and pepper to taste, and toss together. Tip onto a baking sheet and bake for 10 to 15 minutes. Sprinkle over the parsley and rosemary before serving.

French Onion Soup

Written by Brian Strauss. Posted in Soup,Stews,& Chili.

French Onion Soup1 cup unsalted butter
8 onions, sliced
4 garlic cloves, chopped
2 bay leaves
2 fresh thyme sprigs
Kosher salt and freshly ground black pepper to taste
2 cups red wine
6 tablespoons flour
4 quarts vegetable broth
french bread, thinly sliced and cut into halves if needed
16 ounces grated Gruyere
Directions
Melt the butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are caramelized, ( for about 30 minutes). Add the wine, bring to a boil, reduce the heat and simmer until the onions soak up all of the wine and are dry. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and stir. Turn the heat down to low and cook for 10 minutes. Now add the vegetable broth, bring the soup back to a simmer, and cook for 15 minutes. Salt and pepper to taste.
When you're ready to eat, preheat the broiler. Arrange the slices of bread on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden on top, approximately 1 to 2 minutes.

Serve the soup in bowls and float the bread slices with Gruyere on top.
Serves 6 to 8

Mimosa for Two

Written by Brian Strauss. Posted in Adult Beverages.

4 ounces orange juice
1 (750 ml) bottle dry champagne
1 ounces Triple Sec or Courvoisier
garnish with orange rind.
Rinse and chill 2 champagne glasses in freezer. Pour 2 ounces of orange juice into each glass. Then fill almost to the top with champagne. Finish each glass with a splash of Triple Sec or Courvoisier and garnish with orange rind.

Coconut Milk Ceviche w Ahi Tuna

Written by Brian Strauss. Posted in Appetizers.

Coconut Milk Ceviche w Ahi Tuna1 pound Ahi Tuna
boned (if needed) and cut into small squares
1/3 cup fresh lime juice
1/2 teaspoon minced jalapeño
Salt
1 and a half cups coconut milk
1 tablespoon minced red onion
1 tablespoon fresh cilantro leaves,
rinsed and chopped, plus
more to garnish
Freshly ground black pepper
1/2 avocado, pitted, skinned and
sliced 1/8" thin.

In a stainless steel bowl, toss tuna with limejuice, jalapeño and a pinch of salt. Cover bowl and let macerate in the refrigerator for 45 minutes.
Add coconut milk, red onion and cilantro, and season with salt and a bit of fresh pepper. Taste and adjust seasoning, adding more limejuice, coconut milk or salt if needed. Serving: divide an avocado among six bowls, and season with a pinch of salt. Spoon in the ceviche, drizzling it with the sauce. Garnish with *cilantro leaves.
*Cilantro can be substituted with mint or parsley.

Holiday Indian Flavors

Written by Rinku Bhattacharya. Posted in Pork.

Great Ham recipe
Pineapple and Ginger Spiced Ham

Ham is a holiday meat that works exceptionally well with Indian flavors. I tried many a variation on this recipe
and ultimately settled for this version. It looks quite beautiful with its vivid colors, and the meat tastes moist
with just the right amount of bite!

Grandmom's Potato Latkes

Written by Grandmom. Posted in Potatoes.

latkes

Sure we know that traditionally Potato latkes are served during Hanukkah, but these babies are so good We eat them all year 'round.. and why not? Grandmom said they were good for you!..Don't forget to add a little extra love! As I just added this recipe, a smell memory just filled my head.. I guess i will make these for dinner tomorrow nite..  I am not sure about your family, but when it comes to latkes, there are never enough!..

Potato Latkes

10 large potatoes, peeled (We usually make double the recipe and it seems it is still not enough)
2 large onions
1 carrot
6 eggs
2/3 cup flour

1/4 cup matzo meal (optional)

Summer Vegetable Rice Medley

Written by Brian Strauss. Posted in Vegetables.

Summer Vegetable Rice MedleyIngredients
½ Zucchini, diced
¼ yellow summer squash, diced
3 baby bella or white mushrooms, sliced
½ cup long grain rice
1 cup water
1 tbsp olive oil
Salt
Pepper
Procedure
Dice the zucchini and yellow squash, and slice the mushrooms.
Place all ingredients into the *Lékué Rice Cooker with a pinch of salt and pepper.
Cook in the microwave for 16 minutes at 800 watts.
Remove from the microwave and let sit for 1 minute. Enjoy.

QUINOA CHOCOLATE TRUFFLES

Written by Brian Strauss. Posted in Cakes,Pies,Cookies.

QUINOA CHOCOLATE TRUFFLESfrom: Sodium Girl's Limitless
Low -Sodium Cookbook by Jessica Goldman Foung
Makes 8 mini truffles.
Put quinoa and 3/4 cups of water into a pot and bring to a boil. Then, lower heat so water is gently simmering and cover the pot. Cook for 10 minutes. Turn off heat and remove cover. Stir the quinoa and add a pinch more water if any of the grains are stuck to the bottom. Quinoa should be cooked but crunchy. Set the pot aside.
Turn the oven broiler on low. Spread quinoa on a cookie sheet and put into oven. Cook for 10 to 15 minutes, or until quinoa is crispy.

Antipasto Squares

Written by Brian Strauss. Posted in Appetizers.

Antipasto Squares2 (10 ounce) cans refrigerated crescent dinner rolls
1/2 pound thinly sliced imported ham
1/2 pound thinly sliced provolone cheese
1/2 pound thinly sliced Mozzarella
1/2 pound thinly sliced Genoa salami
1/2 pound thinly sliced cappacolla
1/4 pound thinly sliced pepperoni sausage
1 (12 ounce) jar roasted red peppers, drained, cut into thin strips
3 eggs
1/4 cup grated Parmesan cheese
1/2 teaspoon red pepper flakes
Preheat oven to 350 degrees F (175 C).
Unroll one package of crescent roll dough, and cover the bottom of a 9 x 13 inch pan. Layer the ham, cappacolla ,provolone cheese, salami, pepperoni, and red peppers, on top of the dough. Put Mozzarella on top.
In a bowl, beat the eggs lightly, and stir in the parmesan cheese and red pepper flakes Pour 3/4 of this mixture over the peppers. Unroll the second package of dough, and place over the top of the peppers. Brush with the remaining egg mixture. Cover with aluminum foil.
Bake for 25-30 minutes in the preheated oven. Remove foil, and bake another 10 to 20 minutes, or until dough is fluffy and golden brown. Cut into squares. Serve warm, or at room temperature.
Optional: side of tomato sauce for dipping
*Also a healthier version can be made using a vegan cheese product instead of the mozzarella cheese or use a skim milk mozzarella rather than whole milk and use low carb soft flour tortillas instead of crescent rolls.

Roasted Brussels Sprouts

Written by Brian Strauss. Posted in Vegetables.

Roasted Brussels Sprouts1 package fresh Brussels sprouts
2 cloves garlic, peeled and chopped
2 tablespoons olive oil
ground fresh pepper and sea salt to taste
1/4 cup grated parmesan cheese
juice from 1/2 fresh lemon
3 tablespoons balsamic vinegar
Preheat oven to 400 ° F.
Toss together the brussels sprouts, with all ingredients. Spread on a baking sheet.
Roast for 25 to 30 minutes or until brussels sprouts are tender.
Toss with Parmesan cheese and serve.

Almond And Apricot Biscotti

Written by Brian Strauss. Posted in Cakes,Pies,Cookies.

Almond And Apricot BiscottiThis twice-baked cookie is a classic with coffee or tea. The whole wheat and nuts provide the mineral manganese, which helps bone formation, and the antioxidant selenium, which is important for thyroid hormone function. Makes 24 cookies.
3/4 cup whole-wheat (whole-meal) flour
3/4 cup all-purpose (plain) flour
1/4 cup firmly packed brown sugar
1 teaspoon baking powder
2 eggs, lightly beaten
2 tablespoons 1 percent low-fat milk
2 tablespoons canola oil
2 tablespoons dark honey
1/2 teaspoon almond extract
2/3 cup chopped dried apricots

Spicy Thai Steak and Vegetable Stir Fry

Written by Brian Strauss. Posted in Beef.

Thai BasilSpicy Thai Steak and Vegetable Stir Fry
1 1/2 cups water
3 (3 ounce) packages beef flavored ramen noodles
1/2 cup beef broth
3 tablespoons Thai chili peanut sauce
1 tablespoon soy sauce
2 teaspoon fresh chopped ginger
1/4 cup fresh Thai Basil Chopped
4 chopped garlic cloves
1 tablespoon olive oil
1 pound beef top round steak, cut into 1/4-inch strips (could substitute chicken or tofu)
2 tablespoon olive oil
1 carrot cut into matchsticks
2 stalk celery, thinly sliced
4 scallions, include the greens thinly sliced
2 cups shredded cabbage (nappa or bok choy)
1 cup bean sprouts
6 fresh mushrooms, thinly sliced
Crushed pepper flakes ( optional)
Cook ramen according to package only use one of the seasoning packs. Whisk the beef broth, peanut sauce, soy sauce together in a bowl; set aside. Heat 1 tablespoon olive oil in a large skillet. Stir in the steak; cook and stir until the steak is no longer pink, 3 to 5 minutes. Remove the meat from the pan and set aside. Heat the remaining tablespoon olive oil in the same skillet. Stir in the carrots,celery,garlic,ginger and green onion, Cook and stir until the vegetables begin to soften, about 2 minutes. Add cabbage, bean sprouts,Thai Basil and mushrooms. Stir in the sauce. Cover and cook until the vegetables are tender, about 3 minutes.Toss in the cooked ramen noodles and steak. Serve in bowls.
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