All Posts In Recipes

Tofu-Vegetable Stir-Fry — Meatless Monday

by in Recipes, January 9th, 2012

If you think you’re not a tofu fan, think again. Though tofu is inherently plain, it can easily adopt robust flavor when marinated or cooked with savory herbs, garlic, olive oil, barbecue sauce and more. In this Asian-inspired recipe, cubes of soft, silken tofu are stir-fried with a mixture of sweet and salty balsamic, hoisin, soy and chile sauces, fresh shitake mushrooms and bright snow peas. Serve with white or brown rice for a healthful dinner that is ready in fewer than 30 minutes.

Get the recipe: Tofu-Vegetable Stir-Fry from Food Network Magazine.

Meatless Monday, an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health. Browse more Meatless Monday recipes.

Veggie Meatloaf With Checca Sauce — The Weekender

by in Recipes, January 6th, 2012

veggie meatloaf with checca sauce
When I was growing up, my sister and I always sat down in September and set our new school year resolutions. It just seemed like the right time to initiate new habits as we entered new grades and classrooms. Of course, these lists featured childhood basics like “Be nicer to my sister” and “Remember to help Mom clean the cat box.” Nothing earth-shattering, but it was the principle of it that mattered.

To this day, fall has always felt like the more appropriate time for fresh starts to me than January. However, in my current life as a freelance writer, I need all the structure and discipline I can get. So I’m taking advantage of this new year to institute change.

Chief among my resolutions this year is to eat better (I can’t imagine I’m alone in naming this as a goal). One recipe that I’ve bookmarked for regular rotation in this new regime is this Veggie Meatloaf With Checca Sauce from Giada. It’s built on a base of brown rice and red lentils and features carrots, celery, onions, tomatoes and spinach (talk about packing in the good stuff!). It includes egg and cheese for flavor and binding and is topped with a tasty blender sauce that is good on just about anything (if you have any left over, heap it on scrambled eggs). It is a many-stepped recipe, which means you’ll want to cook it on a chilly Sunday afternoon and then eat the leftover for lunch on Monday. Just the thing for The Weekender.

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Perfect Portions for Smarter Eating

by in Recipes, January 6th, 2012

It’s a new year — time for fresh starts, changed perspectives and, of course, solemn promises to never eat “bad” foods again. Carbs, sweets, deep-fried anything — it’s all gone for many as of January 1. At least until February 1.  This year, however, instead of making sweeping declarations of limited eating and swearing off your favorite foods, learn how to savor these dishes in moderation using easy-to-remember portion control guidelines. Check out below examples of portioned plates and find what constitutes a single serving of food to prevent overeating. Then, cook up our easy and lightened-up versions of your favorite meals, so that you can have your cake and enjoy it, too.

Pasta or Rice: Just one cup of these starches (pictured above) equals a serving and, when plated, is similar in size to a tennis ball.

More perfect portions for the new year »

Ellie Krieger’s Double-Chocolate Brownies — Recipe of the Day

by in Recipes, January 5th, 2012


Whole-grain flour and plain low-fat yogurt lighten up traditional brownies, but rich chocolate, cocoa powder and a bit of butter help maintain their classic flavor.

Get the recipe: Ellie Krieger’s Double-Chocolate Brownies

Four-Cheese Pasta With Peas and Ham — Recipe of the Day

by in Recipes, January 4th, 2012


Gooey cheeses coat penne pasta, while bright peas and salty diced ham add heft to this 30-minute weeknight dinner.

Get the recipe: Four-Cheese Pasta With Peas and Ham

Tuscan Vegetable Soup — Meatless Monday

by in Recipes, January 2nd, 2012

Start the New Year off on a warm, healthy note by making a bowl of Ellie’s veggie soup. Loaded with colorful carrots, zucchini and celery, vitamin-packed spinach and fresh herbs, this bowl gets its thick and creamy consistency from mashed cannellini beans and a sprinkle of Parmesan cheese before serving.

Bake up a batch of Food Network Magazine’s Almost-Famous Breadsticks, topped with a dusting of garlic powder and dried oregano, to dunk into Ellie’s easy soup, ready in just 35 minutes.

Get the recipe: Tuscan Vegetable Soup

Note: Make sure you use vegetable broth instead of chicken.

Meatless Monday, an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health. Browse more Meatless Monday recipes.

Best 10 Main Dish Recipes of 2011

by in Recipes, December 31st, 2011


Food Network users have spoken: traditional, tried-and-true recipes are best. From classic comfort food and seafood to Italian and Mexican favorites, Food Network’s top 10 main dish recipes of 2011 are as diverse as they are flavorful. Make a New Year’s resolution to bring a few of these family-friendly dishes to your table in 2012.

10. Spaghetti alla Carbonara — A silky, no-cook egg and Parmesan combination coats each noodle and perfectly complements crispy pancetta pieces in this Italian classic.

9. Oven-baked Salmon — Ready in just 20 minutes, this heart-healthy meal features lean salmon filets, simply seasoned and baked until cooked through.

8. Beer Can Chicken — Grill this chicken standing up, balanced atop a half-empty beer can and resting on its legs.

7. Crab Cakes — Paula’s crab cakes boast a golden, crispy exterior and tender crab with fresh vegetables and a Worcestershire-mayonnaise mixture inside.

6. Chicken Enchiladas — Tyler mixes shredded chicken with chipotle chiles and corn and bakes it in tortillas with enchilada sauce and cheese.

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Lentil Soup — The Weekender

by in Recipes, December 30th, 2011


Like so many others, when the new year approaches, I begin to entertain thoughts of healthier eating. I imagine spending all of December 31 sweeping out my refrigerator and pantry, getting rid of the crackers, chocolate (even the baking kind) and oozy cheeses, and replacing them with kale, flax seed meal and dried beans.

Most years I don’t actually tackle such extreme measures. Instead I just take steps to add a few more virtuous items to our regular menu. Come January the number of leafy greens found in my kitchen will outnumber the cheeses (sadly, not the case at the moment) and I’ll start packing more lunches for my husband and me.

One way that I fill our lunch bags is with homemade soup. I cook up a batch at the beginning of each week and portion it out into microwave-safe containers each night before I go to bed. That way it’s easy to grab come morning. These soups are often bean and vegetable based. Some weeks I do a black bean soup from dried beans; other weeks I stick to pantry basics like canned white beans and boxed stock.

Recently I’ve been making a simple Lentil Soup using Alton Brown’s recipe as my guide. It makes a generous amount, is incredibly cheap to make (good if you’re watching your wallet as well as your waistline) and can happily simmer on the back burner on a Saturday or Sunday afternoon. All these things make it perfect for The Weekender.

Before you start simmering, read these tips »

Lucky New Year’s Foods

by in Holidays, Recipes, December 30th, 2011

On New Year’s Eve in my house, there exists no particular ritual as one year comes to a close and another is ushered in, apart from popping champagne at midnight, that is. However, various countries and cultures practice habits of their own to mark the occasion and to celebrate the year, particularly by eating certain foods in the hope of securing a bit of luck in the months ahead. Epicurious featured an article detailing New Year’s food traditions around the world and explained the origins of them. Check out below various customs of eating Lucky Food for the New Year and find corresponding recipes so you can bring these practices into your home.

For many, pigs represent progress and growth in life, so pork dishes are common on New Year’s menus from Cuba to Austria. Food Network Magazine offers a Mushroom-Stuffed Pork Tenderloin (pictured above) that is sure to feed a crowd and takes just over an hour to prepare. Sautéed cremini mushrooms, fresh parsley and crispy bacon are wrapped inside a lean, butterflied tenderloin, then grilled until thoroughly cooked.

More lucky New Year’s recipes »