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.
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.