Monday, May 4, 2015


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

Wednesday, September 22, 2010

Q: When I'm in a bad mood, what can I eat that will make me feel better?

A: Feeling stressed? Sleepy? What you eat could help you feel better.

Food is not the only answer to improving your mood, but getting the right balance of carbohydrates and proteins in your meals could help you stay on an even keel.

The Serotonin Effect: Serotonin is a brain chemical that provides a feeling of calm, well-being and relaxation.

Wednesday, September 22, 2010

No time to soak and boil dried chickpeas? Shave time off this recipe by using canned chickpeas. Rinse them well in a mesh strainer. Canned beans can be salty, which could throw off the flavor of the soup.

Pasta e fagioli

Start to finish: 1 hour 15 minutes (plus overnight soaking for beans)

Servings: 4

1 cups dried chickpeas

2 tablespoons olive oil

1 medium yellow onion, finely chopped

2 cloves garlic, finely chopped

1 sprig fresh rosemary

teaspoon red pepper flakes


14-ounce can chopped tomatoes

Wednesday, September 22, 2010

Looking to lead a healthier – and more exciting – life? Australian chef Ross Dobson says a multicultural menu is the key.

"I look to diverse ranges of cultures for inspiration when I cook for myself, cook for others in my cafe or write recipes for others," Dobson said via e-mail. "If I cook something that has its origins in a faraway place I feel like I can be there. It reminds us how diverse the world really is."

Wednesday, September 15, 2010

When my husband asked for ham last week, I was very excited. We've had a large ham in our freezer for months now and I couldn't wait to get that freezer space back.

When I pulled the ham out of the freezer to thaw, I checked the sell-by date. Much to my surprise, the ham's sell-by date was May 2009. I guess this ham has been in our freezer longer than I thought.

Thursday, September 9, 2010

As the days and nights become cooler, we've begun preparing our garden for fall. The summer crops are in, our late-summer crops are plentiful, and we've begun planning for next year's planting.

I've always considered gardening a great hobby. It's fairly frugal I rarely spend more than $25 for a year's worth of seeds and plants. How else can you stretch $25 into an entire summer of entertainment? I find nothing more rewarding than digging in the dirt, weeding, and harvesting the food that we've grown.

Wednesday, September 8, 2010
Challah bread apple summer pudding is seen in this Aug. 23, 2010 photo. This recipe uses the traditional ingredients in a healthy and creative way such as replacing the usual stick of butter with natural apple butter. (AP Photo/Larry Crowe)

Rosh Hashanah is typically a time of optimism and self-reflection. And while the foods for the holiday often are symbolic of a sweet and pleasant year to come, it's hard for some of us not to reflect on the negative effect a sugary, rich dish will have on our waistlines.

These worries don't have to stop you from celebrating this year's new beginning with a suitably sweet treat.

Desserts made with fruits are the perfect way to satisfy a sweet tooth without loading up on traditional diet busters like fat and processed sugars.

Wednesday, September 8, 2010
AP PHOTO/LARRY CROWE Chicken Breasts with Cider, Spices and Caramelized Apples.

More than other Jewish holidays, Rosh Hashanah is rich with foods steeped in symbolism.

That's because the start of the Jewish new year, usually marked with a seder, or celebratory meal, is meant to focus on hope, optimism and wishes for the coming year.

But for those unfamiliar with Jewish traditions, sifting through the symbolism can be confusing. So here's a primer on mainstays of the meal and why they are consumed.

Wednesday, September 1, 2010

You probably have the day off on Monday, which is Labor Day. But do you know why our nation has an annual celebration on the first Monday in September?

Labor Day was created more than 100 years ago to celebrate the economic success of American workers. While it's hard to see any "economic success" during a recession, Labor Day is a time to pay tribute to all of the hard-working Americans who toil to support their families and themselves.