by Toby Amidor in Healthy Recipes, November 27, 2012
by Toby Amidor in Healthy Recipes, November 25, 2012
To help increase your immunity this cold and flu season, give yourself an extra boost of vitamin C (no supplements required!). This antioxidant is found in a wide range of foods from potatoes to bell peppers. Check out these 5 delicious, vitamin-C rich recipes.
The recommended daily amount of vitamin C is 60 milligrams. Each of the recipes below contains at least 20% (or 12 milligrams) of your daily recommended dose.
Vitamin C has many other roles besides helping stave off the common cold. It also helps form collagen, a building block of connective tissue that gives strength to skin, hair, and nails. Vitamin C also helps increase the body’s absorption of iron.
Beef Pops With Pineapple and Parsley Sauce (above)
These bite-sized skewers get most of their vitamin C from the pineapple chunks. Surprisingly, the rest of the vitamin C (over 15% of your daily dose) is from the chopped parsley.
Recommended daily amount of vitamin C: 53%
by Healthy Eats in Gluten-Free, Thanksgiving, November 20, 2012
This popular ingredient can spice up more than gingerbread cookies. Get the basics plus winter warming healthy recipes.
This culinary spice dates back close to 4500 years ago where it was used in southeastern Asia, China, and India. The Romans brought it from China about 2000 years ago; it then spread throughout Europe.
Today ginger is produced in India, China, Nigeria, Indonesia, the Philippines, and Thailand. In the United States, main producers include California, Hawaii and Florida.
Ginger has a spicy, earthy flavor that compliments nutmeg or cinnamon.
by Dana Angelo White in Healthy Recipes, Thanksgiving, November 20, 2012
During last weekend’s Thanksgiving Live show (a live TV event where Food Network chefs cooked an entire Thanksgiving meal on live TV, all while answering viewers’ questions about Turkey Day) many people asked via Facebook and Twitter about how to make gluten-free gravy. Gravy is traditionally thickened with flour, so if you can’t eat flour, are you stuck with watery gravy? The answer is no, and we’ve rounded up the best answers from the show and from the Food Network Kitchens.
by Amie Valpone in Gluten-Free, Thanksgiving, November 14, 2012
Aside from the fabulous flavor, the best thing about grain salad is its versatility. Prepare this recipe for your holiday meal or make it the next day using Turkey Day leftovers. Make it with farro, quinoa, wild rice or any other favorite whole grain.
by Toby Amidor in Healthy Recipes, Thanksgiving, November 13, 2012
What would Thanksgiving be without stuffing? If you’re looking for an allergen-friendly recipe or just a delicious new take on this holiday staple, you’ve found it here! I’ve created a sweet stuffing that is perfect for kids and adults alike. It’s gluten-free, dairy-free, vegetarian and vegan so you can easily serve this to your entire Thanksgiving table without having to worry about food preferences. If nut-allergies are a problem, you can easily substitute in ground flax seeds for a similar crunch and nutty flavor.
by Leah Brickley in Healthy Recipes, November 10, 2012
These Thanksgiving sides all have fewer than 250 calories per serving and will get the attention and admiration of everyone at your table because they’re so unbelievably delicious. Don’t say I didn’t warn you!
Yummy slices of winter squash topped with maple syrup and a touch of lemon juice.
Recipe: Lemon Maple Squash (pictured above)
Traditional stuffing recipes can easily have 400-500 calories per servings. Sandra uses fresh mushrooms with herbs and spices to bring out the flavor and not your waistline.
Recipe: Sage and Mushroom Stuffing
by Toby Amidor in Healthy Recipes, November 8, 2012
Beans and toast is a breakfast tradition in the UK (it’s both adored and loathed) that has stood the test of time. The story goes that in 1927 an executive at Heinz decided to create a national dish in order to sell more canned beans and an iconic dish was born.
If you’re interested in becoming a convert then try Food Network Magazine’s Baked Eggs and Beans on Toast. We’ve modernized this classic by adding a fresh tomato salad and a baked egg. Make half the recipe to make a more responsible breakfast portion for four. Enjoy!
What other cuisines inspire you for breakfast?
by Toby Amidor in Healthy Recipes, In Season, November 7, 2012
A lot folks out there don’t show enough love to this under-appreciated fruit. Find out what you’ve been missing.
Pears are one of the few fruits that don’t ripen on the tree. They’re harvested when mature but not quite ripe to eat. They ripen when left at room temperature, becoming sweeter and more succulent from the inside out.
For most varieties, you can’t judge the ripeness of a pear based on its color. Instead you should “Check the Neck.” The USA pear growers came up with this catchy phrase to remind pear lovers to gently apply pressure around the neck of the pear with your thumb. If your thumb yields to the pressure, then you’ve got yourself a nice, juicy pear. Once a pear is ripe, you can store it in the fridge for up to 5 days.
Other pear tips:
- Like apples, pears also brown once sliced. To prevent browning, dip them in a 50:50 mixture of water and lemon juice.
- Place under-ripe pears in a bowl with fruit like bananas that give off ethylene and speed up ripening.
- Wash pears thoroughly before eating in order to eliminate dirt and bacteria. Be sure to pay special attention to the pear near the stem and bottom by gently scrubbing.
by Silvana Nardone in Gluten-Free, November 1, 2012
Packed with vitamin A, pumpkins are good for more than carving, and it’s time to expand your palate beyond pumpkin pie. They’re absolutely delicious in any of these 8 healthy recipes.
Both fresh and canned pumpkins are packed with nutritional goodness. Oftentimes, recipes will use the canned pumpkin since it takes a little work to use fresh. If you choose canned pumpkin, make sure to purchase 100% pureed pumpkin, not pie filling (check the ingredient list).
One cup of canned pumpkin has 83 calories, 1 gram of fat and 7 grams of fiber. It also has close to 800% of your daily recommended amount of vitamin A, 49% of the daily recommended amount of vitamin K and 19% of your daily recommended amount of iron. It also has a good amount of vitamins E and C, pantothenic acid, magnesium, potassium, copper and manganese.
This recipe uses a combo of diced and pureed pumpkin. Combined with mascarpone and fresh Parmesan cheese, it’s heavenly.
Recipe: Creamy Baked Pumpkin Risotto (above)
Pureed pumpkin mixed with brown sugar, cinnamon and a splash of rum (for the adults) will help warm you up on a chilly night.
Recipe: Mexican Pumpkin Punch
Confession: I had never used a slow cooker until I developed this recipe. Yes, it feels almost un-American to say, but it’s the truth. If you don’t grow up in a home where a slow cooker sits comfortably on the kitchen counter (my mom, Penny, has never owned one in her life), what are the odds that you’d ever switch on a slow cooker? It took me more than two decades of cooking to finally be curious enough to try one and now I can sincerely say, I get it.
The “set-it-and-forget-it” slogan says it all—almost. I guess I was afraid of the always-possible mush factor and I didn’t exactly want shredded chicken. With a bit of trial and error, I realized that sauteing before adding to the slow cooker and timing exactly when I stir in particular ingredients makes a big difference in the finished meal.
What’s your favorite meal to make in your slow cooker?