by Maria Russo in Recipes, September 17th, 2012
by Maria Russo in Recipes, September 14th, 2012
Many vegetarians struggle to track down filling sources of protein, since it’s most often found in meat. But maintaining a meat-free diet doesn’t mean that you have to gulp protein shakes in order to get enough of this essential food group. Quinoa is a go-to grain that’s packed with protein and easy enough to make on a weeknight.
Melissa d’Arabian makes a five-star Lentil Quinoa Salad (pictured above) that works well as a hearty side dish or a brown bag-ready lunch option. After combining tender quinoa with smooth lentils, she tosses the mixture with green onions and fresh cilantro and dresses it with a light mustard vinaigrette. Watch this video to see how Melissa prepares this simple-to-make salad.
Similar to other healthful grains like bulgur, barley and farro, quinoa is a blank canvas that can be dressed up with your favorite ingredients. Check out more quinoa recipes below, and experiment with different combinations of vegetables, cheeses, crunchy nuts, simple dressings and more to find what your family likes best.
by Hedy Goldsmith in Recipes, September 13th, 2012
School is officially in session, and just as kids may stomp their feet in protest all the way to the bus stop, so, too, might moms and dads as they face another daunting year of keeping their little learners full and healthy. As you think of the new school year and wonder how you’ll be able to do it all, look to Food Network’s Back-to-School Headquarters to help you make the grade. Each week in September FN Dish will share can-do weeknight meals, easy lunchbox picks, after-school snack strategies and more from our best collection of recipes and tips.
Earlier this week, Food Network hosted a Facebook chat with our very own Food Network Kitchens on all things back-to-school. Though questions ranged from how to fix healthy lunches to how to get out of a PB&J rut, more than a few of you asked for lunchbox picks for your decidedly picky eaters. So this week’s classroom lesson is all about feeding your fussiest eaters lunches that they’ll gobble up in no time.
The key to packing for picking eaters is variety. No kid — or grownup — wants to open his or her brown paper bag to find yet another turkey and cheese sandwich, cut in the same four squares, nestled next to another apple and juice box. If sandwiches are just about the only thing your little one will eat, try giving them made-over versions of their favorites in order to keep lunch interesting. Food Network Magazine’s Ham Pinwheels (pictured above) are five-minute sandwiches that feature deli ham and cream cheese rolled into a soft tortilla. Cut into easy-to-eat pinwheels, these wraps may offer the simple change in presentation that your child needs to be excited about new foods.
by Maria Russo in Recipes, September 13th, 2012
Being a pastry chef and working in a tight, efficient kitchen of a very busy restaurant means I must possess Ina Garten-esque organizational skills, nurture a sophisticated palate that runs the gamut between savory and sweet and, most importantly, be a neat freak. Not your run-of-the-mill-dust-around-the-mixer type, but an obsessed clean-as-you-go neat freak. Once my kitchen is clean, I’m prepared for culinary combat with my savory buddies (chefs) in my quest for absolute freshness and artistic composition.
For years, I’ve battled with storage issues of the culinary kind. Often sharing space in the walk-in cooler with steaming trays of shrimp, my savory counterparts show no mercy when I rant about how the meringue on my pies will taste of garlic and the chocolate whipped cream will have a smoky flavor due to cooling hunks of smoked pork products.
Necessity is the mother of invention. Then an aha moment occurred. Why not serve my yummy pies in jars? Number one, they would be way too cute and number two, they’d be covered and protected from all the delicious yet unwelcome flavors and aromas floating around. I’m not talking pies squished into a jar, but actually constructed in jars.
Find out how Hedy makes them
by Mary Beth Bray in Recipes, September 11th, 2012
Not just for backyard barbecues anymore, coleslaw is a crowd-pleasing side that pairs perfectly with any hearty main dish. This weekend, as you’re prepping spicy chicken wings or saucy sloppy joes to serve at your game-day tailgate, look to no-cook coleslaw to complete your menu. For a mix of classic and creative preparations, check out our top five coleslaw recipes from your favorite Food Network chefs.
5. Apple-Raisin Cole Slaw – Thanks to a flavor-packed mixture of shredded cabbage, in-season apples and a pinch of celery seeds, Sunny says that her big-batch coleslaw is “crunchy, creamy, bright and tangy.”
4. Savoy, Lime and Cilantro Coleslaw – Refreshing lime juice and fragrant cilantro add light, fresh flavor to Tyler’s five-star recipe, made in just 15 quick minutes.
Get the top three coleslaw recipes
by Sarah De Heer in Community, Recipes, September 10th, 2012
Here in Food Network Kitchens, we love simple, classic recipes. We are also paid to think about food all day. So we’ve taken classic foods and drinks and reimagined them into three, four or five different ways. No standard recipes here, just the occasional technique and pictures. Think of it as a picture recipe.
Pancakes are a great way to personalize breakfast. From bacon and corn to triple chocolate, these tasty flapjacks will definitely spice up the most important meal of the day. Here are five of our new favorite pancake recipes.
First, start with the classic version
by Maria Russo in Community, Recipes, September 10th, 2012
You can never have enough ideas for school lunches. In honor of back-to-school season, Summer Fest contributors are gathering together to share their favorite recipes at our Communal Table.
Today, browse through recipes that will put a smile on your kid’s face and make their friends envious at the lunch table. But don’t forget to treat yourself — we’ve got back-to-school recipes for adults, too, like this Spicy-Korean “Ramen” Noodle Soup from Jeanette’s Healthy Living and Cashew-Curry Chicken Salad Sandwiches from This Girl Can Eat.
Tidy Mom: Cinnamon Raisin Swirl Peanut Butter Cookies (pictured above)
Made by Michelle: Almond Butter and Banana Sandwiches
Chez Us: Healthy Tuna Salad
And Love It Too: Healthy Lunchbox 2012: The Ultimate Collection
Napa Farmhouse 1885: Back to School Roasted Chicken Legs
Bacon and Souffle: Gruyere Grilled Cheese With Apple Salad
Zaika Zabardast: Fresh Corn Cakes With Black Bean Salad Tossed in Cumin Vinaigrette
Haute Apple Pie: Edamame Hummus
Feed Me Phoebe: Deviled Egg Salad Sandwiches
Creative Culinary: Margarita Watermelon
Big Girls Small Kitchen: Swiss Chard Turnovers With Parmesan and Pistachios
Weelicious: Tandoori Chicken: From Dinner to the Lunch Box
by Maria Russo in In Season, Recipes, September 10th, 2012
School is officially in session and just as kids may stomp their feet in protest all the way to the bus stop, so, too, might moms and dads as they face another daunting year of keeping their little learners full and healthy. As you think of the new school year and wonder how you’ll be able to do it all, look to Food Network’s Back-to-School Headquarters to help you make the grade. Each week in September FN Dish will share can-do weeknight meals, easy lunchbox picks, after-school snack strategies and more from our best collection of recipes and tips.
This week we’re kicking off the new school year with a classroom party of sorts. We’ve once again partnered with family and friends to host a Communal Table in celebration of all things back-to-school. In this virtual recipe swap, we’re exchanging a mix of kid- and adult-friendly meal ideas, lunchbox must-haves and more.
See what our friends are bringing to the table
by FN Dish Editor in Recipes, September 8th, 2012
When it comes to cooking in early September, things can get a bit tricky. After all, fall’s first apples are landing on grocery store shelves and you’re starting to crave comforting meals again, but it still feels like summertime outside. So how do you cook the season when you’re sweating it out in steamy temperatures even though signs of fall just can’t be missed? Our end-of-summer recipes are sure to get you through these last few humid weeks. Check out a few of our favorite vegetarian selections below, then tell us what your favorite in-season dish is these days.
Ina’s Zucchini Gratin (pictured above) combines the best of summertime ingredients while celebrating hearty textures that are so typical of autumn. She fills this five-star casserole with light, in-season zucchini, but mixes it with a warm, creamy sauce of nutmeg and milk before topping it with crunchy breadcrumbs and gooey Gruyere cheese. Just a few minutes in the oven is all it takes to turn out a completely meat-free side dish that’s at once flavorful and satisfying but not altogether rich, thanks to the filling of fresh produce.
by Marisa McClellan in Recipes, September 7th, 2012
The unofficial end of summer has come and gone, but there’s still plenty of time for backyard parties and, more importantly, Sunday football gatherings around the big screen. Whether you’re serving up burgers or dogs, don’t forget hearty sides beyond potato chips. We’ve rounded up Food Network’s top five baked bean recipes — perfect on their own or on top of game-day classics.
5. Baked Beans With Swiss Chard – Green leafy Swiss chard adds color to this brightened-up version of baked beans from Food Network Magazine.
4. Infineon Raceway Baked Beans – Guy’s not a huge fan of baked beans because they’re so sweet, so he created this dish, which is a hybrid of chili and baked beans — so the beans will still have some texture and they won’t be as sweet.
Get the top three baked bean recipes
Every home cook has her backup, never-fail dinnertime ingredient. When in doubt, my mom sautés chicken tenders in olive oil with a bit of garlic and serves them on top of salad. My younger sister relies on sweet potatoes and cans of black beans to save the day when kitchen inspiration is scarce. Me? I’m good as long as there’s a pound of ground turkey in the freezer.
When I want something super-easy, I make turkey burgers with chopped onion and frozen peas stirred in (who doesn’t like a burger that also contains a serving of veggies?). If I have a little more time to play with, I mince up a carrot and a bit of onion in the food processor, stir it into the turkey with an egg and some smashed stale crackers (something we always seem to have on hand) and bake it in a loaf pan. Nights when I feel like I need some meditative kitchen time, I make turkey meatballs and cook them up in a batch of vegetable-laden broth.
All those applications are solid weeknight cooking. Sometimes, however, I’d like to be able to dress up my ground turkey and make it a little more presentable for guests and far-flung family members who find their way to my table on occasion. Just as I was pondering inventing my own company-worthy ground turkey dish, I spotted Melissa d’Arabian’s Spicy Turkey Lollipops.
Before you start rolling your meatballs, read these tips