Carolyn Malcoun's Blog (Page 1)
Some people have pasta night every week, but the one thing you’re guaranteed to find on my weekly menu is “Taco Night.”
This is a throwback to childhood, as we had crunchy tacos—the kind that came in a box complete with the seasoning packet to doctor up ground beef, taco sauce and shells—almost every week. But now I don’t discriminate; I love them all: fish tacos, chicken tacos, steak tacos, vegetarian tacos, even easy egg tacos for breakfast!
Are you ready to shake up your taco-night routine? Give one of these healthy taco recipes a try.
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When I’m desperate to make an easy dinner, my mantra is “Put an egg on it.”
I can pretty much always find something in my fridge to cook or roast and top with scrambled, poached or fried eggs. They’re the ultimate budget-shopper’s protein (at less than 40 cents each), last longer than any cut of meat and can help you make the most of your miscellaneous fridge finds.
Wilting greens? Sauté them with some sliced onion and finely chopped garlic and they become the perfect meal when topped with a poached egg.
A mishmash of root vegetables? Roast them into a delicious hash and top with scrambled eggs for an easy weeknight dinner.
If there’s an errant piece of bacon or sausage lying around, I’ll cook it up to add to my easy egg dinner to make it that much tastier.
While you might not think to add an egg dinner to your...read full post »
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 »