by Serena Ball in Healthy Holidays, Healthy Recipes, November 24, 2016
by Serena Ball in Healthy Recipes, June 25, 2016
Layer after layer of warm cheesy potatoes — it’s pretty much a classic definition for comfort food. Here, buttery yellow-skinned potatoes and thickly sliced mushrooms are drenched in a 10-minute cream sauce and sprinkled with rich blue cheese.
In past decades, scalloped potatoes were on the dinner rotation with other casseroles. But these Scalloped Potatoes with Blue Cheese and Mushrooms have been updated for modern tastes, and they feature a few tricks that make them lighter than the cream-drenched “covered dishes” of the past. Here’s what I stirred up:
Yukon Gold Potatoes
These thin-skinned potatoes taste buttery even without the addition of any dairy. Leaving the skins on ups the flavor and nutrition.
Your grandma probably didn’t add blue cheese to her hot dish; using this umami-rich cheese packs intense flavor throughout the recipe, with the use of only a half-cup of cheese.
Baby Bella Mushrooms
Also known as “cremini,” these meaty mushrooms are sliced thick to give them solid structure, making the scalloped potatoes hearty enough to serve as a meatless meal. Also, mushrooms contain vitamin D, which may help improve your mood as daytime sunshine becomes sparse. Read more
by Dana Angelo White in Uncategorized, March 15, 2013
Old-fashioned potato salad this is not. What it is is cool, creamy and way more colorful than the old standby — and it still goes great alongside burgers, brats and corn on the cob.
And it’s got a kick of spice, which, surprisingly, is exactly what you want in the hot summer. It’s no coincidence that the hot peppers that grow in hot and sunny climates are craved by people who live there. Hot, piquant flavors actually help cool the body and are healthy for lots of reasons:
- Eating spicy foods helps produce endorphins in the brain; these “good mood” hormones help you feel more relaxed and, well, happy!
- The heat of peppers is caused by a group of antioxidant phytochemicals — mainly capsaicin, which has powerful inflammation reducers.
- Capsaicin also seems to help curb appetite and may help you feel fuller sooner.
Canned chipotle peppers are simply jalapeno peppers that have been smoked and stewed in a savory tomato sauce. So both the peppers and the sauce lend deep unami flavor from the cooked tomatoes along with smoke and bold heat. That’s why a recipe like this — which calls for only for 1 tablespoon of chopped chipotle pepper and 2 teaspoons of adobo sauce — can still pack a big flavor punch. (For ideas on what to do with leftover chipotles, see this tip.)
To cool the spicy heat on the tongue, this recipe includes creamy yogurt and nutrient-rich white potatoes and sweet potatoes. Sweet potatoes and spice are an especially addictive combo — and a touch of honey is added to bring out the potatoes’ sweetness so it’s more of a match for the bold chipotle spice.
No, it’s not your grandmother’s potato salad, but it will still have friends coming back for seconds. Read more
by Toby Amidor in Is It Healthy?, July 21, 2012
Any carb-o-phobe will tell you to choose sweet potatoes over white ones, but is that sound nutrition advice? We’ve put these tubers head-to-head; find out which comes out on top.
A medium-sized baked sweet potato has 102 calories, 24 grams of carbohydrates, 2 grams of protein, 4 grams of fiber and no fat or cholesterol. It’s also rich in the antioxidant beta-carotene and contains a small amount of vitamin C. Sweet potatoes are also loaded with potassium and vitamin B6.
Baked, roasted, mashed, added to chili or pureed into soup – adding sweet potatoes to your meals can help you stay satisfied and provide you with a hefty dose of nutrients.
by Dana Angelo White in Uncategorized, January 15, 2012
A health halo has been placed on baked chips while fried chips have been getting a bad rap. But are you really making a healthy choice when you toss a bag of baked chips into your shopping cart? Let’s take a closer look.
One ounce (about 15 chips) of baked potato chips has 14% fewer calories (153 vs. 131), 50% less fat (10 grams vs. 5 grams) and 67% less saturated fat (3 grams vs. 1 gram) than traditional potato chips. If you’re looking at the calories and fat alone, then you would assume it was the healthier choice.
by Toby Amidor in Healthy Holidays, December 17, 2011
- Can you get crispy potato chips from the microwave?
Potato chips from the microwave?! Sounds dubious, but I was pleasantly surprised when I gave the TopChip Chip Maker a test drive.
While you won’t fool anyone into believing these chips came from a bag, they are pleasantly crunchy. To make them, thinly slice a potato using the adequately sharp handheld mandoline that comes with the chip maker. Pat pieces dry and spread in a single layer on the dishwasher-safe device. Then zap in the microwave for 3 minutes. Allow to cool for a minute or two and dig in.
You can’t beat the calorie count. Since the only ingredient is potatoes, a 10-ounce spud will yield about 60 chips, each with 4 calories. Since there’s no oil to be found, these chips are also fat-free.
The downsides: First, eat right away or they’ll lose their crunch. They also can’t be seasoned until after they’re cooked (seasoning before hand would make them soggy)– and they definitely need some seasoning. You might have to play with the cooking time or you’ll risk burning the chips (that happened to me a few times).
Both russet and Yukon gold potatoes worked well. Sweet potatoes and apples also made fun and kid-friendly snacks. As for seasoning, sprinkles of curry powder, cinnamon (on the apples) and rosemary salt made these chips extra tasty.
Have you tried the TopChips Maker? Let us know what you think!
by Toby Amidor in Healthy Recipes, November 7, 2011
Fried foods are a big part of this holiday of lights. Eight days of latkes and jelly doughnuts can rack up the calories in an unhealthy heartbeat. Here are tips to get you through this year’s Hanukkah festivities.
by Toby Amidor in Healthy Recipes, March 11, 2011
- Alton Brown's Chipotle Smashed Sweet Potatoes
Fall is in full swing and Thanksgiving is around the corner. Fun mash ingredients like potatoes, parsnips, acorn squash, carrots, turnips are all in season. Now’s the time to practice your mashes!
A mash is usually made from vegetables, a touch of liquid like milk or butter, and seasonings. Once you get the hang of it, you can mix and match your favorite veggies and flavors.
The first step is to choose the veggie or veggies to mash. Once you do so, wash, peel, and trim them. Cut into uniform sized pieces so they’re evenly cooked. Be sure the pieces aren’t too small, or they end up absorbing too much water resulting in a runny mash.
by Toby Amidor in Healthy Recipes, December 21, 2010
- Classic Chicken-Vegetable Soup
We gave you tips on mix-and-match healthy stir fries; this time we’re tackling soups. Soups are inexpensive and there are seemingly endless varieties once you learn the basic soup-making technique. We’ll walk through the basics to get you started, and give you fun and exciting ideas to play with in the kitchen.
by Karen Ostergren in Uncategorized, March 20, 2010
- 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 »
St. Patrick’s Day might be over for the year, but you don’t have to put away your favorite Irish-inspired recipes! Find new ways to love cabbage and potatoes with ideas from our readers.
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