The March issue of Food Network Magazine is the cheese issue. While working on the issue, I found that you don’t need a ton of cheese to add big flavor; stretching out your cheese means fewer calories, and it’s cost effective, too. Use these tips in your everyday cooking:
A little goes a long way. When using strong cheeses like the blue cheese in this month’s Turkey Cobb Salad on page 96, remember that sometimes just a sprinkle is enough. We used only 1/4 cup (about 1 tablespoon per person)—that equals just 30 calories.
Reserve your rind. We added a piece of Parmesan rind to the broth for our light Risotto With Yogurt and Peas on page 150 (pictured above). This old-school cooking trick is something grandmothers have been doing for years—it’s a cost-saving way to add richness and depth.
Put your peeler to use. Try using it to create the shaved cheddar cheese on our Cheddar and Peanut Butter Bites on page 146. Peeling is a great way to ensure thin pieces of cheese; they’re just as satisfying as any hunk.
- We love this stuff.
From ooey gooey grilled cheese sandwiches to fancy shmancy cheese and crackers, there are so many ways to love cheese. Worried about your waistline? We’ll tell you how you can incorporate all types of cheeses in a healthy and enjoyable way.
Cheese 101
When I was growing up, my parents owned a cheese store on Chambers Street in New York City. There were so many cheeses, I couldn’t keep them straight but it was sure fun sneaking a taste every time I sliced a piece for a customer. Luckily I learned a thing or two while working for my parents about the various cheeses.
Cheese is categorized by their texture as unripened (or fresh) and ripened. Unripened cheeses are usually slightly tangy with a mild and creamy texture. They include cream cheese, mascarpone, mozzarella and ricotta.
Ripened cheeses can be categorized as soft, semi-soft, firm or hard. Soft cheese is characterized by thin skins and creamy centers. Brie, camembert and boursin are three of the more popular varieties. Semi-soft cheeses include many mild flavored varieties that have a smooth and easily sliceable texture. They include fontina, gorgonzola, Havarti, Roquefort and stilton.
Firm cheeses are usually either similar to the consistency of cheddar or they’re dense and holey like emmenthaler. Some other popular firm varieties are manchego, jarlsberg, monetary jack and provolone. Hard cheeses are carefully aged for a long period of time and are less moist than the other cheeses. Varieties include asiago, parmesan and pecorino romano.
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Grapes, carrots and cucumber slices aren’t so messy.
I have 3 kids with completely different personalities, but one thing is for sure—they’re all messy eaters. Like most moms, cleaning up after their mess becomes never-ending and frustrating. There are several things I do to make snacking less messy, especially when I’m on the go. Hopefully these tips can clean a little mess out of your life.
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- Eggs and cheese: (nutritionally) better together.
Some foods just taste great together, like milk and cookies. But others pairs actually work together to help your body get the most nutrition bang for its buck. Here are 5 of the most powerful food combos.
Eat it together: 5 power food combos »
- Provencal Potato Gratin
Most classic versions of this all-time favorite potato dish aren’t very figure-friendly, especially with boatloads of heavy cream and mounds of cheese. There are a few tricks to lighten things up—here’s how.
Scalloped potatoes, lighter »
- Ellie's Sweet Potato-Pecan Casserole
A one-stop meal, casseroles make an easy weeknight dinner (and next day lunch). But many recipes call for cups (yes, cups!) of mayo, cans of creamy soup or lots of heavy cream — if you eat these on a regular basis, you may as well have “911” on redial for the after-dinner coronary. Here are our top 5 lighter casseroles that’ll keep your waist slim and your heart in tip-top shape.
See all 5 lightened-up casseroles »
- Toby's Eggs in a Basket
Also called “eggs-in-a-hole”, “birds nest,” “eggs-in-a-blanket” or “toad-in-a-hole”, I served this fun breakfast fave to my kids on their first day of school. With less than 5 ingredients, it’s an easy and stress-free dish to cook up on a school day.
Get the easy breakfast recipe »
- Strawberry Tostada - Image Courtesy California Strawberry Commission
In-season strawberries are delicious all by themselves, but I love to enjoy these nutrient-packed berries other ways too — from traditional sweets to new savory twists. Give these 5 recipes a try while the red gems are at their peak.
Get 5 easy strawberry recipes »
In this week’s nutrition news: Soda taxes help shed pounds, how to choose the right nutrition expert and cheese made from breast milk — would you eat it?
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Who doesn’t love the ooey-gooey goodness of a grilled cheese sandwich? We crave the comfort food year-round, but it’s almost mandatory to enjoy one during April’s National Grilled Cheese Month. But you don’t have to throw your healthy eating plan out the window — here’s how to enjoy the scrumptious bread-cheese combo without going overboard.
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