The queen of healthy cooking, Ellie Krieger, is back; her new cookbook is filled with delicious, healthy make-ahead meals. I had the pleasure of talking with Ellie about her new cookbook (released Jan. 5, 2016) and even got a peek at one of her newest casserole recipes.
During the summer, your oven likely worked as more of a storage space than the kitchen appliance it really is. Why would you have turned it on when the temperature was so blistering hot? Nowadays, however, things are starting to cool down, so it’s not crazy talk to consider preheating the oven. If you need that extra push, feast your eyes on healthy, comforting recipes that give you good reason to turn your oven back on.
Comfort food is always on the mind this time of year, and that’s true even if you’re eating healthy. Heat up your oven to make one of the heartiest casserole dishes of all: Chicken Pot Pie (pictured above). This better-for-you version comes with a buttery pie crust topping that’s flaky yet low in calories, plus a chicken-and-veggie filling made creamy with low-fat milk and Greek yogurt.
Though canned pumpkin puree stars in many of our favorite baked goods, fresh-picked pumpkin isn’t as widely used, even when it’s in season. As it turns out, fresh pumpkins have uses beyond jack-o’-lantern carving: Cooking with this tender-when-roasted squash variety brings a hearty, mildly sweet element to many of our favorite fall dishes. This season, use a little elbow grease to break down fresh, in-season pumpkin so you can use it in some of fall’s finest good-for-you recipes.
1. Next time you crave innately creamy risotto, bring morsels of diced, semisweet pumpkin into the mix. This Creamy Baked Pumpkin Risotto, made extra-creamy and luxurious with the addition of mascarpone cheese, is cooked in the oven so you won’t have to stand over the stove for endless stirring.
2. Amplify the sweetness of standard pumpkin soup by bringing in juicy (and also in-season) apples. The Honeycrisp variety, as well as chopped sage, adds multiple layers of flavor to this healthy Pumpkin-Apple Soup, which gets a garnish of chopped peanuts on top.
3. If you haven’t considered fresh pumpkin as a contender for your side dishes, meet Anne Burrell’s Curried Pumpkin with Caramelized Onions. Cooked low and slow for over an hour, this mild, slightly sweet squash variety becomes dynamic with a seasoning of garam masala, red pepper flakes and toasted green pumpkin seeds.
4. Scoop out a pumpkin’s flesh to make way for a festive fall presentation of Food Network Magazine’s Squash Soup in Pumpkin Bowls. Use the hollow pumpkin as a vehicle for this healthy, creamy, slightly sweet soup, and bits of roasted and tender pumpkin will work their way into your spoonfuls.
5. Bring another side of fresh pumpkin into your comfort food dishes. Turkey and Pumpkin Seed Chili may not call for the flesh of the fall favorite, but the pumpkin’s seeds bring a satisfying crunchy element to warming, good-for-you and cocoa-spiked chili.
Getting back into the swing of the school year takes time. Just getting the kids out the door with their teeth brushed, shoes on and homework in tow is an ambitious feat to pull off every day — and you better bet sitting down to a nice family breakfast straight out of the movies isn’t about to become a daily ritual either. Make busy mornings a whole lot easier by dropping the kids off at school — or the bus stop — with healthy take-to-school breakfast recipes that will keep them full and focused until lunchtime.
Take the stress out of mornings by baking at night or during the weekend. Ellie Krieger’s easy, no-butter Apple Muffins are made with whole-wheat pastry flour and loaded up with nourishing pecans and chunks of Golden Delicious apples. Ellie swaps the butter out for applesauce, which keeps the muffins moist and fruity without adding fat. Send your little ones off with these muffins and they’ll be set for the morning.
You’ve heard it all before: Eating a rainbow of recipes is a sure way to keep healthy. Each colorful fruit or veggie on your plate brings its own share of valuable vitamins, minerals and phytonutrients that work together to keep you fit as a fiddle. Get inspired by the Instagram photos of healthy-eating trendsetters who put colorful ingredients at the forefront of their dishes.
When it comes time to rustle up a meal, you might prefer soothing jazz or even classical music in your kitchen. Or maybe you get down to 1970s-era Elton John, just like Alton Brown. Unless you prefer serene silence, it can be helpful to have a backbeat energizing your latest cooking venture. Here’s a playlist to inspire some healthy creations at home. Read more
Looking for a terrific new cookbook to start the new year off right? Check out our top five cookbooks of 2014.
People always ask me for quick and easy recipes that they can bring to parties. They want to share something homemade, something personal. But those same people also tell me they have NO time, NO patience and practically NO cooking ability. Game on, I say.
I’ve got you covered and you’ll knock the socks off of every party-goer at your next soiree.
The best appetizers for a party, whether the soiree is held inside or out, are handheld munchies you can tackle in a bite or two. The goal is simple: gourmet flavors that come alive in one small portion. That’s basically my mantra.
During the summer months, I try to refrain from doing anything that might unnecessarily heat up my tiny apartment – that means not charging my laptop overnight, not using my hair straightener or blow dryer and most importantly, avoiding the oven or stove on the hottest days. Though these kitchen accoutrements are certainly useful for whipping up quick, healthy dishes, who wants to stand in front of a hot stove stir-frying vegetables when it is already 90 degrees outside? With a little inspiration, you can make healthful and tasty meals without even having to turn on the gas or the oven. So beat the heat this summer with these flavorful no-cook dishes!
Zucchini Fettuccine With Tomato Sauce
It’s fettuccine you don’t have to cook! This recipe uses zucchini cut into thin strips to give it the appearance of pasta and a pureed tomato sauce with garlic, pine nuts and a little jalapeno for a kick.
Recipe: Zucchini Fettuccine With Tomato Sauce (above)