Thursday, January 29, 2015
     

Food

Wednesday, November 3, 2010

It's fall, and you know what that means cold and flu season.

I felt my first cold of the season coming on a few days ago, so I did what any reasonable person would do I took a chicken out of the freezer, roasted it for dinner, and made chicken soup with the leftovers.

Wednesday, November 3, 2010

Chances are you know linguine goes with clam sauce and fettuccine loves Alfredo. But which pasta pairs with pesto? Or a hefty carbonara?

"Pasta has evolved over many hundreds of years in Italy and it's taken a long time for them to work out what tastes best," says British chef Jacob Kenedy, co-author with graphic designer Caz Hildebrand of "The Geometry of Pasta" (Quirk Books, 2010). Together they are advocates of a simple truth: pasta and sauce, correctly paired, yield a sublime experience.

Wednesday, November 3, 2010

When it comes to milk, cows seem practically passe.

Grocers these days are jammed with milks made from almonds, rice, hazelnuts, cashews and – of course – soy beans. The trick to enjoying these beverages is to match the best variety with how you plan to use it.

Wednesday, October 13, 2010

It's been a rough week. Between work and "play" (we're remodeling our bathroom), there hasn't been much time to shop for groceries, let alone cook.

To prevent a last-minute scramble for dinner or ordering takeout every night, I knew we would need a plan this week to keep us well-fed with fast, simple meals.

It didn't take long to come up with this list of simple meals, jot down a grocery list, and feel ready to face our first hectic week of remodeling.

Wednesday, October 13, 2010
AP PHOTO/LARRY CROWE Like many healthy versions of indulgent foods it is all about choosing the right ingredients. This Cafe Mocha Cheesecake does this by bringing in cottage cheese and reduced-fat cream cheese as well as other low fat options.

A love of cheesecake is easily soured when you look at what goes into it.

Many versions have 30 or even 40 grams of fat per slice and can call for a pound of full-fat cream cheese in addition to sour cream, half a dozen egg yolks and half a stick of butter, or more, in the crust.

Fortunately, it is possible to make a healthier yet still satisfying cheesecake. It's just a matter of choosing the right ingredients.

This cafe mocha cheesecake is rich and velvety, yet has just two-thirds of the fat and half the calories of traditionally-made versions.

Wednesday, October 13, 2010

Fruits and vegetables supply us with a wealth of vital nutrients, fiber and powerful health-protecting antioxidants, all for very few calories. But most people don't get nearly enough.

One way to boost your produce quotient without even realizing it, is to sneak fruits and vegetables into dishes. Try these:

Ÿ Stir pureed winter squash or pumpkin into soups and casseroles, like macaroni and cheese. It adds body, flavor and nutrition.

Ÿ Add finely grated carrot to meatballs or meatloaf. If will help maintain moisture and add flavor and texture.

Wednesday, September 29, 2010

It's getting chilly outside at night, and the days are getting shorter. Fall is here. It's time to make soup!

I may be rushing the seasons, but I love homemade soup. It fills our house with wonderful smells. It's warm and filling, and I can work on other things while the soup simmers away. I can also prepare most soups with leftover ingredients that I already have in the house making it a true frugal food, too.

Wednesday, September 29, 2010
AP PHOTOS Part seafood chowder, part corn chowder and a hint of India is a winning combination in this curried corn and shrimp chowder recipe.

Being from New England, I hold to the idea that chowders – whether seafood or corn – must be thick. Very thick.

But that's where my marriage to tradition ends. I love both seafood and corn chowders, and I see no reason why they can't be combined. I also think that coconut milk and other flavors often associated with Indian cuisines work well with both.

And so I decided to bring them all together in one pot. Rather than the more traditional cream, I used a can of lite coconut milk to add the creamy richness chowders need, as well as starchy russet potatoes for body.

Wednesday, September 29, 2010
This Aug. 30, 2010 photo shows butternut squash and scallop chowder. By using creative ways of making a chowder thick and creamy without using milk or cream you can have the soup you want without compromising your healthy eating habits. Crumbled tortilla chips are used as a low-fat thickener in this recipe. (AP Photo/Larry Crowe)

The term chowder usually brings to mind a steaming bowl of thick and chunky soup, often enriched with a generous amount of whole milk, or even cream.

It's that last part that can dishearten the diet-conscious diner. Soups and some stews can be a great way to fill up on low-calorie vegetables, proteins and liquid, leaving you satisfied without feeling stuffed. But too much cream, milk or sour cream can take the virtue right out of the meal.

Wednesday, September 22, 2010

This hearty soup from Ross Dobson's "Wholesome Kitchen" is easily made vegetarian. Dobson suggests simply replacing the chorizo with 2 cups of sliced mushrooms and cooking as directed. You also can stir in some baby spinach at the end.

Smoky Chorizo and Navy Bean Soup

Start to finish: 20 minutes

Servings: 4

2 tablespoons olive oil

6 ounces chorizo sausage, casing removed, crumbled

1 medium red onion, thinly sliced

2 garlic cloves, chopped

1/2 teaspoon Spanish smoked sweet paprika

14-ounce can chopped tomatoes