An enchilada, by definition, is a corn tortilla filled with various ingredients and drenched in cheese and sauce. Today’s recipe doesn’t involve any rolling of tortillas, nor does it require covering with copious amounts of cheese. However, every bite will remind you of the flavors of this popular comfort food.
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We could go on and on about the health benefits of sweet potatoes, but you’ve already heard the spiel. The problem with these fleshy orange tubers is that some people just don’t like them, no matter what — and when we slather on butter and brown sugar to mask the taste, we’ve completely lost sight of the original purpose.
For anyone who’s tried making the switch but just can’t adjust, it may be time to reconsider good old russets and Yukon golds, which actually provide a solid dose of potassium, calcium and vitamin B6 (just to name a few). In truth, the humble potato is vastly underrated in terms of nutritional benefits. Due to the increased interest in foods that are low-carb or have a low glycemic index value, the potato has unjustly earned a bad reputation. But a few simple modifications can turn a classic baked potato or — dare we say it — fries into a reasonable side dish. Here are the recipes to prove it.
After New Year’s Day, when I’m back from holiday travel and indulging, my body craves a clean-eating detox diet. Light and flavorful seafood dishes hit the spot, since they’re packed with protein and good fats. Alas, fresh wild Alaskan salmon is out of season, so what’s a girl to do? It’s frozen salmon to the rescue. Since the texture of seafood changes from freezing, it’s important to add moisture back in and cook it right. I’ve also discovered that cutting salmon into bite-size pieces, like those in a stir-fry, also enhances the texture of this omega-3-rich fish.
It’s soup season, and serving homemade bread makes even ordinary soup from a can taste better. This savory quick bread lives up to its “quick bread” name in that it mixes up in a jiffy and requires no yeast rising time.
It’s the New Year, and perhaps, like many people, you’ve set a goal to eat healthier and lose weight. However, if you don’t change your habits and your environment, then you’ll find yourself revisiting the same goal come next year. Sometimes, though, despite best efforts life gets in the way, making it impossible to put healthy eating at the top of the priority list. One solution is mug meals.
Carbohydrates had a rough year in 2015. While kale enjoyed another season of sweet success, bread, rice and pasta faced increased scrutiny from wary shoppers on a quest for svelte figures. But with the new year upon us, food industry experts believe carbs are ready for a big comeback — and we couldn’t be happier. Why?
Well, when you stick to the recommended serving size, pasta can be the foundation for nutritious and satisfying meals. It’s generally paired with nutrient-dense sidekicks, like fiber-filled vegetables and beans, heart-healthy fish, antioxidant-rich tomato sauce, and protein-packed cheeses, poultry and lean meats. Using whole grain pasta will add even more fiber to your diet and help meet the daily goal to make half your grains whole (as per the latest version of the dietary guidelines). Once you delve into the myriad different shapes (spaghetti, shells and orecchiette — just to name a few), that’s when the real fun begins. This month, celebrate pasta’s glorious return with these simple, comforting and budget-friendly recipes. (If needed, you can absolutely substitute a gluten-free pasta in any of the dishes below.)
A beloved member of the citrus family, the grapefruit was named for the way it clusters on a tree branch — like grapes. It originated in the Caribbean in the early 1800s, and is likely a cross between a pomelo and some other citrus fruit. The main differences between grapefruit and pomelo (also referred to as pummelo or pommelo) are growing locations, color and size.
The pomelo is native to Southeast Asia, is yellow-green in color and ranges from cantaloupe-sized to watermelon-sized, while the grapefruit is grown in semitropical areas of the United States (mainly Florida and Southern California), is a yellow-pink color and is about the size of a fist. In Asian cuisine, the pomelo is often used in sweet jams and jellies, and in dessert soups.
Popping pomegranate seeds right into your mouth, with their refreshing burst of juice, is satisfying, but these little gems also add a wonderful tartness to both savory and baked dishes. In these recipes, we use them to brighten up a turmeric-spiced pistachio pilaf, a ketchup-laced veggie burger and a warm, cinnamon-y apple crisp topped with an almond-oat crumble.
Busy families, this lasagna recipe is for you. I crave the comfort of homemade lasagna this time of year, but I dislike the lengthy assembly time that often accompanies the dish. For equal taste with a fraction of the work, try a slow-cooker version instead.
Ever notice how the end of holiday festivities coincides so spitefully with the onset of cold and flu season? All we can do is brace ourselves, dodge public door handles and stockpile our favorite soups to freeze and reheat as needed. Even if you’re trying to cut back on indulgences in the new year, you can (and should) find reprieve at the bottom of a steaming-hot bowl of chicken soup. Perhaps your recipe of choice involves buttery egg noodles, skin-on chicken and high-sodium stock — but there are plenty of ways to modify your broth and mix-ins without sacrificing the comforting feel of the original. Here are just five of the ways you can give this quintessential winter soup a healthy makeover.