by Toby Amidor in In Season, September 26, 2013
by Victoria Phillips in Giveaway, September 25, 2013
This leafy green is in season and ready to bring nutritional goodness to your table.
What, Where & When?
Chard (aka Swiss chard) is a member of the beet family, but doesn’t produce an edible bulb. This green leafy has crinkly green leaves and silver stalks resembling celery ribs. Both the leaves and stalks are edible and the flavor is a cross between spinach and beets. The stems have an earthier beet flavor but are still delicious (even if you’re not a huge beet fan).
Common varieties include Ruby Chard, Rhubarb Chard, and Rainbow Chard. Ruby Chard has bright red stalks and deep red veins while Rhubarb Chard has dark green leaves with a reddish stalk and a stronger flavor. Rainbow Chard are other colorful chard varieties bunched together. The stalk colors vary from pink, orange, red, purple, white with red stripes, and ivory with pink stripes. Chard is in season during late summer into fall.
by Toby Amidor in Healthy Recipes, September 24, 2013
Enjoying summer produce well into winter is as easy as clicking a button. The FoodSaver vacuum seal system keeps food fresh up to five times longer, and comes with both heat-seal and heavy-duty zipper bags. Simply blanch fruits and veggies, then seal them in one of the provided bags for the same great taste months later. Plus, there’s no need to worry about crushing delicate foods. Saving some poultry or steak? Use the one-touch system to marinate food in minutes.
You can buy your own FoodSaver or enter in the comments for a chance to win one. Just let us know, in the comments, what you’re excited to save and enjoy all winter long. The contest starts at 10:00 a.m. EST today, and ends on Friday, September 27 at 5 p.m. EST.
We’re giving away one FoodSaver to one randomly-selected commenter. You must include your email address in the “Email” field when submitting your comment so we can communicate with you if you’re a winner.
You may only comment once to be considered and you don’t have to purchase anything to win; a purchase will not increase your chances of winning. Odds depend on total number of entries. Void where prohibited. Only open to legal residents of 50 U.S. states, D.C. or Puerto Rico, and you must be at least 18 to win. For the first day of the giveaway, all entries (answers) must be entered between 10:00 a.m. EST on September 25 and 5 p.m. EST on September 27, 2013. Subject to full official rules. By leaving a comment on the blog, you acknowledge your acceptance to the Official Rules. ARV of each prize: $169.00 – $199.99. Sponsor: Scripps Networks, LLC, d/b/a Food Network, 9721 Sherrill Blvd, Knoxville, TN 37932.
So tell us, what type of produce or protein are you excited to freeze and enjoy all winter long?
by Katie Cavuto-Boyle in Uncategorized, September 24, 2013
You can make your own version and simply spoon it out of a bowl, but there’s much more you can do with applesauce. Enjoy it these five ways.
On You Dinner Plate
You may think of applesauce as strictly a snack or dessert, but mix it with light sour cream and nutmeg to serve alongside chicken or pork.
Recipe: Roasted Pork and Potatoes with Creamy Applesauce
Lighter Baked Goodies
Replace half the butter in muffins, cakes or cookies with applesauce. This will save you calories and saturated fat while keeping your baked goodies moist and delicious.
Recipe: Apple Muffins
by Dana Angelo White in Grocery Shopping, Healthy Tips, September 23, 2013
If you’re looking to go beyond your usual winter-squash soup or roasted vegetable recipes, try this butternut-squash hummus. Smoky, sweet and filling, the hummus is also loaded with fiber, protein, healthy fats and beta-carotene.
by Dana Angelo White in Healthy Recipes, September 22, 2013
Do you start your morning with a splash of liquid coffee creamer? Find out if that’s a smart way to begin the day.
by Toby Amidor in Healthy Recipes, In Season, September 21, 2013
According to a recent study, disappointed fans tend to gobble extra high-cal junk following a tough loss. Whether your team puts up a W or an L may be out of your control, but you can still serve up a healthier game day spread! Score some nutritional points with these smarter spins on football party foods.
Trade greasy chips for whole-grain baked varieties and fresh veggies, then dunk into these better-for-you dips.
Chili Cheese Dip
Every sports fan wants wings. Instead of frying, grill or broil.
Grilled Chicken Wings with Provencal Flavors
Buffalo Wings with Tangy Cheese Dip (above)
Grilled Spicy Wings
by Robin Miller in Uncategorized, September 20, 2013
Fall starts tomorrow! And with the arrival of crisp days comes a bounty of seasonal veggies. Here are my top five, plus delicious ways to incorporate them into your meals.
Pumpkins are fun to turn into Jack-o-lanterns, but you can use the flesh, seeds and empty pumpkin shell in your kitchen to make delicious and antioxidant-packed dishes. If cooking with fresh pumpkin is too labor intensive, use canned pumpkin puree (made from 100% pure pumpkin) to get the same nutritional goodness without the hassle.
Recipes to try:
by Toby Amidor in Healthy Tips, September 19, 2013
My refrigerator is never without roasted red peppers. Not only do they add smoky, tangy depth to virtually any dish, they’re nutrient blockbusters, boasting 213% of the RDA for vitamin C per 100 grams (3.5 ounces). That’s great news because vitamin C is a potent antioxidant that protects cells from free radical damage, boosts immunity, helps ward off infection, and reduces inflammation. Vitamin C is also vital for the synthesis of collagen, a structural protein that maintains the integrity of blood vessels, skin, organs, and bones. But that’s not all. Bell peppers are loaded with antioxidant-rich carotenoids–over 30 different ones to be exact–including beta-carotene, lycopene, lutein, and zeaxanthin.
Now that I’ve got your attention, let’s explore ways to incorporate roasted red peppers into your regular menu!
by Food Network Magazine in Food News, September 19, 2013
Whether you’re looking for a gluten-free pasta, trying to eat more whole grains or experimenting with ancient grains, you can find all kinds of alternative pastas lining market shelves these days. Here’s a quick primer.
Quinoa is a high protein whole grain (technically, it’s a seed) that has become very popular. The grain provides hefty doses of B-vitamins, potassium, magnesium, selenium, iron and zinc. Quinoa pasta has a nutty flavor and a dense consistency. Although quinoa is gluten-free, the pasta can be blended with other flours, including whole wheat flour, so be sure to read labels carefully.
Health experts keep telling us to eat the rainbow, but according to one recent report, we should be eating more pale produce: Mushrooms, parsnips, onions, cauliflower and potatoes are surprisingly rich in fiber, magnesium and other nutrients. “A potato actually has more potassium than a banana,” says the paper’s author, Purdue University professor Connie Weaver. Another plus: Potatoes provide one of the best nutritional values per penny in the produce aisle—assuming, of course, that you don’t undo all of the good with a deep fryer.
(Photograph by Kang Kim)