Carolyn Malcoun's Blog (Page 1)
I love sausage. More important, my 2-year-old daughter loves sausage, so if I can add it to something I’m cooking, there’s a good chance she’ll gobble it up. But we try to be mindful of what we eat, so I opt for turkey sausage.
Why? Nutritionally speaking, it’s a leaner choice than pork sausage, with roughly half the calories and only one-fifth the saturated fat per serving. In terms of flavor, I think they’re almost equal: like pork, turkey sausage spices up every dish it meets with a savory blast. So I always keep healthy links of turkey sausage in my freezer.
(What about chicken sausage? Most chicken sausage is sold precooked, so it’s not interchangeable in the recipes that we’ll get to later.)
Links of turkey sausage are great for making fast “no-recipe” meals—you’ll often find me stirring cooked turkey sausage into jarred...read full post »
I love fall vegetables. I can’t think of one that I don’t like to eat. But even a vegetable lover can still get into a cooking rut. Particularly when fall’s bounty of colorful squash, leafy greens and hearty roots arrives and summer’s easy-to-love heat-loving tomatoes and peppers are harder to come by at the farmers’ market.
Since I need a little extra fall-vegetable-cooking inspiration right now, I thought you might too. Here are the best fall vegetables you should be cooking up, plus some pretty amazing recipes to use them in. And if good taste weren’t enough, there are some compelling health reasons to eat these vegetables too!
Beets:...read full post »
I have a thing for chowder.
I am lucky that my mother-in-law lives year-round on Cape Cod: we visit there several times a year and I get to eat some of the best clam chowder—or as we say in some parts of New England, clam chowdah. (She’s in Massachusetts, after all.) In Maine, where I lived until recently, I consumed gallons of chowder in varying forms—clam chowder, corn chowder, seafood chowder, the list goes on.
I love to make chowder at home, too, and when the weather cools down, one chowder recipe or another appears on my weekly menu along with some homemade bread. (This one’s my go-to chowder recipe.)
Make It a Meal: Whip up one of these 10+...read full post »
I’m usually not much of a dessert person. In fact, I prefer a cheese course after dinner when I eat out. But if I see a good apple dessert on the menu, I may reconsider that choice.
While I love apple cake and apple pie, my apple dessert of choice is Apple Bavarian Torte. My mom has been making this tasty creation for more than 40 years. Since I’m not a huge pumpkin pie fan, she usually makes it for me on Thanksgiving.
Don’t Miss: 3 Secrets to the Best Pumpkin Pie
What is Apple Bavarian Torte, you may ask? It’s almost like apple cheesecake: it features a shortbread-like crust topped with a sweetened cream cheese layer, a pile of apples and sliced almonds.
When I suggested making the recipe I grew up with a...read full post »
I thought I had it good with my CSA midsummer, but the first weeks of September are truly a vegetable-lover’s gold mine.
Not only am I still getting perfect summer tomatoes, peppers and eggplant, but cooler-weather crops like beets and dark leafy greens are back in rotation too. Last week’s share added huge leaves of curly kale, Chioggia beets and some of the best carrots I’ve ever eaten to my larder.
I’m almost overwhelmed with the amount of vegetables spilling out of my fridge—but in a good way.
Here are EatingWell’s kale, beet and carrot recipes that I can’t wait to cook up—as well as a helpful hint on storing each if you need to.
...read full post »