Tag: fall fest

6 Ways to Never Get Bored of Brussels Sprouts — Fall Fest

by in Healthy Recipes, November 5, 2015

Brussels sprouts are a pretty divisive vegetable: You either love them or hate them. But developing a love of these cabbagelike little bundles really comes down to finding a preparation method that suits your tastes. Some eaters adore the nutty intensity of roasted whole Brussels sprouts. Others might prefer them deconstructed in a salad, or doctored up with nuts or bacon. Taking the time to find your favorite preparation method is well worth the effort, since Brussels sprouts can produce some of the easiest, most-affordable side dishes around. Here are a few renditions that you’ll definitely want to tuck away in your recipe book, especially with Thanksgiving right around the corner.

Add (a little) Bacon
Food Network Kitchen knows that salty, crispy bacon makes everything better. When served warm, their Brussels Sprouts with Bacon are welcome at any holiday meal. Since the recipe doesn’t go wild with added butter or oil (there’s enough fat in the bacon), it clocks in at a reasonable 252 calories per serving.

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From Soup to Stir-Fry: 6 Healthy Uses for In-Season Squash — Fall Fest

by in Healthy Recipes, October 22, 2015

Cooking with squash is easy, and it adds a certain richness to comforting fall meals. Most importantly, it’s an excellent way to boost the vitamins and fiber in your diet, especially as we enter that time of year when tempting baked goods are ever-present at school or the workplace. Sure, squashes’ gnarled stems and rough skins can come across as a bit intimidating. But the effort spent peeling, de-seeding and cooking these hearty vegetables comes with a major payoff — for your taste buds and your health. Here are a few simple recipes to add to your weekly lineup, featuring common fall squashes like acorn squash, butternut squash, spaghetti squash and more. From soup to stir-fry, there’s nothing these versatile veggies can’t do.

Squash and Spinach Lasagna (pictured at top)
Who says lasagna needs meat? Here, fresh butternut squash lends a nice richness and meaty texture for fewer calories than a traditional beef lasagna, and part-skim mozzarella gives you that gooey cheese goodness. Toss in some fresh baby spinach for added vitamins and minerals.

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6 Classic Comfort Foods with a Cauliflower Twist — Fall Fest

by in Healthy Recipes, October 15, 2015

For most of us, raw cauliflower isn’t the thing that gets our hearts racing. But never mind crudites — it’s that time of year when we need ready-to-bake lasagnas on hand in the fridge, or simple, satisfying pasta recipes to whip up on a busy weeknight. As it turns out, there are plenty of clever ways to incorporate the tender, winter-white florets into the season’s most-time-honored comfort foods. You can even replace traditional mashed potatoes with mashed cauliflower, or try tossing the roasted florets in hot sauce for a lighter alternative to Buffalo chicken wings. Whether you’re preparing a hearty sit-down meal or a casual snack to enjoy at the next big tailgate, here are six ways to revamp classic comfort foods by giving them a healthy cauliflower twist.

Roasted Cauliflower Lasagna (pictured at top)
When we’re talking comfort food, lasagna is one of the first dishes to come to mind. Beef, although classic, doesn’t need to be a part of the equation — especially if you’re looking to cut fat from your diet. In Food Network Kitchen’s healthy take, cauliflower is the star. The tender florets are not only blended into the ricotta cheese filling for texture, but also roasted and used in place of the traditional meatballs or sausage.

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5 Healthy Ways to Bake with Pumpkin Puree — Fall Fest

by in Healthy Recipes, October 8, 2015

If you’re daunted by the idea of baking with fresh pumpkin, well, we can’t really blame you. Splitting, gutting and skinning a whole pumpkin with nothing more than a carving knife and a large spoon to scoop out the seeds is a time-consuming process — and completely unnecessary when you have pure pumpkin puree on hand. Luckily, one-half cup of unsweetened canned pumpkin contains roughly 50 calories per serving, which means it’s a great way to add moisture and creaminess to your favorite baked goods for very little additional fat or sugar. Better yet, it’s a quick and convenient method for imbuing each bite of cookie, muffin or pie with comforting fall flavor. Here are five easy ways to work rich pumpkin puree into your favorite baked goods, from classic pumpkin pie to cheesy pumpkin biscuits.

Pumpkin Muffins
Instead of relying on fat for flavor, Ellie Krieger’s better-for-you muffins get their distinctively warm spiciness from molasses, dark brown sugar and a total of four ground spices: cinnamon, ginger, cloves and nutmeg. Low-fat buttermilk, canned pumpkin and just a touch of canola oil instill a moist tenderness in each of these wholesome pumpkin-seed-flecked muffins.

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How Sweet It Is: 7 Sweet Potato Dishes for Every Palate — Fall Fest

by in Healthy Recipes, October 1, 2015

Sweet potatoes, a creamy vitamin A powerhouse, are just as symbolic of autumn as the season’s vivid foliage. They’re also far, far underutilized. If you’re in the habit of passing up sweet potatoes in favor of white potatoes, now’s the time to revisit this versatile root vegetable as we enter its peak season. Sure, we’re all familiar with traditional preparation methods: baked, split down the middle and slathered with butter; the classic marshmallow-topped casserole that makes its once-yearly appearance on Thanksgiving. But there are healthier — and more imaginative — methods of dressing up this superfood for a fall soiree. Explore its savory side, or play up its sweetness with rich fall spices. Definitely experiment with different textures. Whether you prefer them mashed, pureed, cubed or whole, here are seven comforting takes on this in-season spud that will make you forget white potatoes in a heartbeat.

Twice-Baked Sweet Potatoes (pictured at top)
These are not your average baked sweet potatoes. Pat and Gina Neely up the ante on this classic presentation by scooping out the cooked insides and mixing them with a little bit of cream cheese, brown sugar, butter and lots of fall spices. Completing this extra step will be well worth it when you taste the result.

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6 Healthy Treats to Make After Apple Picking — Fall Fest

by in Healthy Recipes, September 24, 2015

Ready your wicker baskets: It’s apple-picking season. If you’re planning a trip to your local orchard, you’re probably already dreaming about the wonderfully sweet, tart and spicy treats you can make once you get your apples home. Maybe they’re destined for a good old-fashioned apple pie — or maybe you’ll bake them whole with a medley of comforting fall spices. Of course, the butter and brown sugar used in most apple dishes are just as desirable as the fruit itself. But even if you’re using the new season as an opportunity to get back into good eating habits, you don’t have to miss out on this fun autumn pastime. With a few simple modifications, you can make your favorite apple dishes a light treat rather than a once-in-a-while indulgence. From sweet Macouns to tart Granny Smiths, here are six healthy ways to use up your freshly picked apples this fall.

Flat Apple Pie with Perfect Pie Crust (pictured at top)
Deep-dish apple pie is certainly delicious, but it can be a bit cumbersome to eat. Ree Drummond makes a flat apple pie with a crisp, firm crust that’s perfect if you’re looking to grab a slice on the go. By simply reducing the amount of crust involved, you’ll also reduce the number of calories.

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6 Healthy Soups for the First Tailgate of the Season — Fall Fest

by in Healthy Recipes, September 17, 2015

Hearty soups are to fall as ice pops are to summer: We can’t get through the season without them. Now, with cooler weather ahead, it’s time to break out the slow cooker (or stockpot) and reacquaint ourselves with the comforting recipes that define fall cooking. Butternut squash, sweet potatoes and the like are once again at the forefront of our minds, and when used in warm soups, these ingredients offer a cozy complement to autumn weather. If you’re planning on tailgating this year, you’ll definitely want to prepare for chilly days spent outdoors. Next time you’re heading to the stadium, fill your thermos with one of these comforting yet healthy soups – from chunky stews to smooth vegetable bisques.

Slow-Cooker Tortilla Soup
Once you try Melissa d’Arabian’s Mexican-inspired soup, it will instantly become your tailgating companion. It’s loaded with juicy chicken, diced tomato and black beans for a filling chili-like consistency, but each bowl contains just 275 calories. Best of all, the dish practically cooks itself. Simply pile the ingredients into your slow cooker a few hours before your tailgate and it will be ready just in time for the game.

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Fall Fest: Sweet Potatoes 5 Ways

by in In Season, November 17, 2010
Alton's Smashed Sweet Potatoes
Alton's Chipotle-Smashed Sweet Potatoes

We’re teaming up with other food and garden bloggers to host Fall Fest 2010, a season-long garden party. Each week we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. To join in, check out awaytogarden.com.

Early this fall, I went on a tour of my CSA’s farm. We walked past rows upon rows of waning okra, squash and tomatoes, then saw a glimpse of what was coming up next: the tiny greens sprouts that will become the spicy arugula I love so much, the beginnings of covet-worthy kale and the heart-shaped leaves of growing sweet potatoes, almost ready to be plucked from the ground.

Each week when I get my knobby, misshapen sweet potatoes, I think about the farm as I drizzle on oil to roast them. But this week’s batch marked my last box of the season, so I’m breaking out of my roasting routine and going in a new direction. Here are the sweet potato recipes I’m trying this week.

Get 5 sweet potato recipes, plus more ideas from fall fest bloggers »

Fall Fest: 31 Days of Apple Recipes

by in Uncategorized, September 29, 2010
Farmers' Market Apples
Farmers' Market Apples

We’re teaming up with other food and garden bloggers to host Fall Fest 2010, a season-long garden party. Each week we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. To join in, check out awaytogarden.com.

What would fall be without apples?! We love them in pies, salads, soups, muffins and, of course, raw.  We were inspired by Food Network Magazine’s Apple-a-Day calendar, so we came up with 31 healthy ways to use apples — one for each day in October.

31 ways to get an apple a day »