October 21, 1992 |
When I was a little girl, my teacher said that carrots would help me see in the dark. My mother told me they'd give me curly hair, and my father said they would put "hair on your chest. " I just didn't know who to believe. Today, the promises are even more beguiling: the beta carotene in carrots help protect against cancer. Carrots are now regarded as "health food" as well as beauty food. Regardless of what else carrots can do for me, I enjoy them for what they add to a meal: crunch, color and complex flavor.
December 3, 1986 |
One way to str-r-r-etch pasta without splitting your seams is to combine it with veggies. A diet-size portion of spaghetti or macaroni can seem like more when an equal amount of bulky vegetables is mixed in. There are a number of ways to accomplish this. You could top your pasta with a chunky sauce that's chockful of garden goodies: my Slim Gourmet Harvest Style Spaghetti Sauce, for example. Or you could combine the pasta and vegetables in an oven-baked casserole, such as the one-step Middle Eastern macaroni and cheese below.
March 20, 1994 |
Soups are among the easiest meals your kids can make. There are plenty of steps that each age can help with, with a range of difficulty to match your child's ability. Savory Butternut and Apple Soup combines two familiar flavors; Cajun Bean Soup requires little preparation but needs to simmer and cook. Preparation time for Cajun Bean Soup is 20 minutes; soaking time, 1 hour. Cooking time is 2 hours and 5 minutes. You will need a 4-quart saucepan, cutting board, knife, strainer, can opener and measuring cups and spoons.
May 25, 1988 |
Pasta and seafood has replaced spaghetti and meatballs for today's health- wise cooks who are fashionably figure-conscious. This quick and easy combination is high in lean protein and complex carbohydrates, relatively low in cholesterol, fat and saturated fat, and rich with heart-smart Omega 3. With garden fresh veggies as part of the "sauce," these flavorful main courses are high in appetite-appeasing fiber. Rigatoni are good for waistline watchers - the tubes take up so much plate space that it takes relatively few calories' worth to make a meal.
December 2, 1992 |
You probably have in your kitchen right now something that Columbus was looking for. Cinnamon! It was the search for an easier way to get cinnamon, and other exotic spices, that led European explorers into uncharted waters and ultimately to discover the Americas. Did you know that most of the cinnamon we get isn't cinnamon at all, but cassia? Cinnamon and cassia are the dried inner bark of two related evergreen trees in the laurel family. True cinnamon is tan, while cassia is a darker reddish brown, and the more strongly scented of the two. NORMANDY SPICED CHICKEN & RAISINS 2 chicken breasts, split 4 tablespoons raisins (preferably golden)
January 10, 2013
Makes about 21 puffs or 5-7 servings 1 medium onion, cut into 8 wedges 2 pounds Yukon Gold potatoes, peeled and cut into quarters, or into sixths if the potatoes are large 2 tablespoons unsalted butter 2 large egg yolks, plus 1 whole egg 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper...
March 1, 2012 |
Having recently fallen in love with the nutty flavor of red quinoa (say it KEEN-wah), I've been looking for ways to use the ancient grain. Updating a favorite recipe seemed like a good start. The dish, called East Indian rice, was clipped about 20 years ago from a newspaper. It's a simple rice dish with dried fruit and onions cooked right in, and flavored with curry powder, cinnamon, and ginger. Yogurt stirred in at the end makes it creamy. Red Quinoa with Dried Fruit and Yogurt Makes 4 servings 1 tablespoon olive oil 1 small onion, finely diced 1 to 2 teaspoons chopped crystallized ginger or fresh grated ginger 1 1/2 teaspoons curry powder 1 1/4 cups water 1/2 teaspoon each ground cinnamon, salt 1/4 teaspoon red pepper flakes 1 cup red quinoa, rinsed, drained 1 cup diced dried mixed fruit 1/2 cup plain yogurt, at room temperature 1/2 cup salted cashews or peanuts Chopped fresh cilantro leaves 1. Heat oil in a medium saucepan over medium-high heat; add onion and ginger.
September 10, 2009
Dress up your dogs with these gourmet toppings. 1 large Spanish onion, sliced thin 1 small can tomato puree 1 cup Heinz chili sauce 2 cloves garlic, chopped 1/4 cup cider vinegar 1/4 cup brown sugar 1 teaspoon ground coriander 1 teaspoon ground fennel seeds 1 teaspoon ground cloves 1 teaspoon ground ginger 1 teaspoon black pepper 1/2 teaspoon cayenne pepper 1 teaspoon bacon fat ...
March 12, 1995 |
Call this the "you-don't-have-to" recipe. You don't have to soak black beans overnight. You don't have to invite 25 of your closest friends to help you polish off the pot. And you don't have to wait, nibbling celery sticks for hours, until dinner is ready. It's 30-Minute Black Bean Soup, as robust and mellow tasting as the slow- cooked versions. It starts with canned beans, a sure convenience. But as cooks know, soups usually need time for the seasonings to blend.
November 19, 1986 |
Tex-Mex recipes provide a milder version of Mexican cuisine, lending themselves to microwave cookery. These dishes consist mainly of ground beef, tortillas and cheese. The most efficient and healthful way to microwave gorund beef with or without chopped vegetables (onion, green pepper, celery) is to place the beef mixture in a microproof (hard plastic) colander placed over a microproof bowl or casserole. Microwave on HIGH for 5 minutes per pound, stirring once, or until meat is still a little pink.