Carolyn Malcoun's Blog (Page 12)
I consider myself lucky to live in one of the most beautiful states in the U.S.—Vermont. One major benefit of living in the Green Mountain State is having an endless number of day hikes within an hour or so drive. My husband and I try to get out every weekend to tackle a different mountain. Inevitably, halfway down the trail we start talking about the juicy burgers and ice-cold beers we’re craving after our day out in the woods.
While it’s easy to stop by our favorite brew pub for both those things, I know I can make a healthier (and better-tasting) burger at home. Since burgers can be high in fat and calories, I start by making them with lean meat and I keep an eye on portion size. Then I turn to...read full post »
I was in perhaps the best shape of my adult life when I met my husband seven summers ago. During those first few months our nightly ritual involved a bike ride, run or yoga class followed by a farm-fresh summer dinner and capped off with a bowl of Ben & Jerry’s ice cream. Not a bad way to start a relationship, huh?
Now ice cream isn’t all bad, since the dairy in it can be a good source of calcium—a bone-strengthening mineral that most of us don’t get enough of. (Find creamy, nutritious ice cream recipes that offer at least 15% of the recommended daily value for calcium here.) But even though we’re active, all the fat and calories consumed on those romantic ice cream dates added up fast. It...read full post »
I’m a sucker for a good deal. So whenever I see not-so-perfect organic tomatoes for $2 a pound or piles of corn at a rock-bottom price, I stock up. Find 20 quick summer dinners packed with fresh, in-season veggies here.
However, instead of subsisting on a diet of the-vegetable-deal-of-the-day until they’re all gone, I preserve them using a money-saving kitchen tool I already have. Since the last thing I want to do is stand over a hot stove processing canning jars for hours, I turn to the freezer. Full disclaimer: You will have to stand over the stove for a couple of minutes to blanch (quickly cooking in boiling water) vegetables before freezing. This step kills bacteria and stops the action of food-degrading enzymes, slows vitamin...read full post »
Summer is a great time of year to learn a few new tricks in the kitchen. It’s warm enough to grill, and there are so many fruits and vegetables—even fish—that are in season right now. Learn the 10 Secrets to Healthy Summer Cooking here.
As a food editor and recipe developer at EatingWell Magazine, I know that once you master a few tricks, cooking is even more fun and delectable. So why not resolve to expand your cooking repertoire and learn some new recipes this summer? I challenge you to cook these 5 recipes this summer.
Why these 5 recipes? They use techniques that you might think are fussy and difficult but really aren’t, or are recipes you should know...read full post »
I hate to throw things away (please don’t look in my closet!), especially when it comes to food (you probably should avoid my freezer too). Whenever I serve burgers at a barbecue I inevitably end up with some extra buns.
(I can never use a whole bottle of barbecue sauce either. Find a dozen ways to use up a bottle of barbecue sauce here.)
While I love a good burger, I like to enjoy them in moderation. So to use up those extra hamburger buns (aside from making breadcrumbs), I make one of these delicious...read full post »