These little guys are a hybrid blend of sweet scones and flakey, fluffy biscuits. With the jam center and some fresh whipped cream and strawberries, they’re a simple and adorable dessert.
I find that appetizers tend to fall in one of two camps. On the one side, there are the myriad mayonnaise- and cheese-loaded dips that taste delicious but leave you with the sinking suspicion that you just ate a day’s worth of calories. On the other side, you have to healthy choices like crudités with yogurt dip—definitely lower in calories but also lower in fun.
I know some of you might disagree with me, but I personally believe that red meat has its place in a healthy diet if you enjoy it and it makes you feel well; it provides nutrients such as B vitamins, zinc, and iron, not to mention a boatload of protein. If your budget allows, choose grass-fed, locally raised meat, as it’s better for the environment and your body. My husband, though generally happy with how I cook for our family, wishes we ate more red meat. If this sounds familiar, consider this salad. Under 300 calories per serving but he doesn’t need to know that.
We eat a lot of organic eggs in my house—and not just for breakfast. Though fried and scrambled eggs go best with toast and fruit, a poached egg is a posh and impressive variation that goes well on almost anything: atop dressed micro-greens, pasta, even burgers. They require a bit of kitchen panache, but once you’ve got the technique down there’s no end to possible uses.
You know what’s nice about food? Our tastes are constantly evolving. My mom and I, for instance, have always disliked mushrooms no matter how they were cooked. In the past few years (and, oddly enough, independently of each other) we both realized that when they’re sauteed up in olive oil and salt until they’re tiny and dark brown they’re OUTSTANDING. Cue most kids/teenagers vs. any and all vinegar.
We are big fans of pancakes and they make the appearance during “breakfast for dinner” pretty frequently. This is the batter I almost always use – beautifully healthy, 100% whole wheat and simple to make up. The leftovers get frozen in bags of two and the recipient is usually my two year old. She LOVES pancakes and I feel great about giving her these. I know there are frozen pancakes/waffles in the freezer aisle at your grocery store, but I guarantee you the ingredient list doesn’t read like this. When I have the time I will make up an entire batch just for the freezer; breakfast for at least 8 mornings prepared in fifteen minutes – gotta love that.
4th of July is my favorite summer holiday. The weather is perfection and the summer is just getting into full swing – so many good times left before fall arrives. I wanted to share some recipes that would work for your parties and BBQ’s! Have a great weekend and be safe!
Although a lot of people swear by their slow cookers, I’ve had as many good experiences as bad—so needless to say I’m a bit cautious. I find that vegetables tend to steam in the Crock Pot, and limp, colorless veggies are so not my jam. If you can relate, I hope that my Crock Pot reservations will convince you that if I’m posting this recipe, it must be worth your time.
Roasted garlic is to cooking as browned butter is to baking (I scored excellently in the analogies section of the SAT’s). It takes an extra minute but the newfound flavor is unparalleled. It usually seems like a messy and time consuming endeavor and I have to say rarely (if ever) roast garlic. When I saw the method used by Bon Appetit for this dip I was intrigued to say the least.
The end of the title should be “in 20 minutes”. Who doesn’t love 20 minute, light and healthy chicken dinners? I made this on a Sunday during naptime; my brother-in-law Jimmy listened patiently as I illustrated to him how to zest a lime and avoid the bitter pith (he’s a nice boy for acting like he cares about zesting limes). He then popped out to look at an apartment in town and honestly was gone 20 minutes. When he got back I was on the ground by the back door, photographing the already cooling chicken wraps on the floor in the natural light. After tasting the deliciousness he said, “I can make this!”
I just love muffins. Done right, they’re the original 100-calorie packs but without any wasted packaging. Allow me to explain.You see, my friends, you needn’t fear the muffin. When you’re smart about your ingredients and mixins’, your muffins won’t tip the caloric scale. And paired with a nonfat latte (or the poor man’s latte I drink each morning which is coffee-milk you microwave about fifty-four times), you’ve got a high-fiber, high-protein grab-and-go meal.
Belgian endive is like the Ritz cracker of the produce word: endlessly versatile and you can top it with pretty much anything. The difference? It has 100 percent fewer calories.
We had a cake unit in my second level cooking class – consistently a great time. To start things off I’d teach them about the different types or categories of cakes. Angel food cake has all sorts of rules so it was fun to teach. Interested in filling up your mind with some possibly useless albeit diverting knowledge? Read on.
Pasta salad is generally a no-no in the healthy eating playbook. White, starchy pasta smothered in mayonnaise – yum. Luckily it’s not one that appeals to me in the least so it’s easy to avoid. I DO, however, adore all-in-one pasta dishes (meaning veggies, whole wheat pasta and protein in one bowl), and it makes total sense to transfer that idea to pasta salad. Easy to serve for parties, pack for lunches, and eat on sticky summer nights when warm pasta does NOT appeal.
This recipe was a staple in the high school kitchens where I worked and it was, without fail, a huge hit every semester. I reworked a few ingredients and it was high time, because the general idea here is incredible. You can use sugar cookie dough to make any size “crust”, from mini 2 inch bites to a full 12 inch pizza; you can experiment with various fruits and the decorating process will make you feel like you’re in an elementary school art class.
You know that generally, when I cook or bake, I enjoy simplicity. Fewer ingredients means it’s quicker and easier overall. That being said, basic lasagna/manicotti/stuffed shells just screams for some jazzing up. I’m speaking nutritionally here, since obviously cheese, pasta, and tomato sauce is outrageously perfect just as it is.
If you like peanut butter and chocolate together, you WILL like this dessert. It’s very rich, very peanut-buttery, and seriously easy to make. It is, however, bad for your health. I’d serve this in 10-12 slices instead of 8. Very occasionally you can have too much of a good thing, and the flavor here is so delightful I don’t think it takes a huge amount to enjoy your dessert.
I know that quinoa is enjoying it’s moment in the sun and nutritionally, it’s all that it’s touted to be. That being said, bulgur wheat is not as high in protein but it’s BY FAR the taste winner (in my opinion). It’s nutty, slightly sweet, and cooks quickly. It’s not that far from steel cut oats, actually, but cooks in a quarter of the time. This pilaf was from my “buffet of grains” day when I taught at the high school; I doubled the recipe and tweaked as I went. I am a HUGE fan of this simple side dish.
We probably have a version of eggs and toast for one dinner each week. We all love it and Tess requests “dippy egg” as often as “gookies”. It was my mother-in-law’s birthday and she was coming after 4:00 golf; she wasn’t sure if she’d be hungry or what but we wanted her to pop in and see us on her big day. It’d be nice to have food ready, just in case, but fried eggs don’t hold for more than five minutes, let alone two hours. Frittata popped into my mind but then I remembered this muffin tin idea that I’d been wanting to try for a while – perfect to make ahead and reheat or even freeze if I made a big batch.
When I taught full-time I’d take a break during my prep to peruse a number of beautifully written food blogs. I’d thoughtfully read them, develop girl crushes on the authors, and make their recipes frequently. Now that there’s a bit less down time and I have a site of my own, only one blog comes to my attention and it’s because I subscribed so I get her emails. It’s Joy the Baker! She posted a recipe for “the best browned butter” chocolate chip cookies and I thought I’d give her exact recipe a go.