Carolyn Malcoun's Blog (Page 19)
As much as we try really hard in the EatingWell Test Kitchen to use the entire “thing” when we call for an ingredient (e.g., we like to call for a whole can of broth, an entire vegetable, etc.), sometimes we just can’t. And since I cook at home most nights, often from recipes, I know how annoying and wasteful that can be if I don’t think of a good way to use the leftovers before they go bad. I’ve composted my share of wilted celery bunches, dumped out moldy marinara sauce and forgotten about more than one half-used lemon in the back of my produce drawer. Here are some recipes to help you use up common leftover ingredients so you can eat well and save money.
Use up your leftover cabbage... After you cut into a head, wrap it up tightly and stick it in the refrigerator for up to a couple of weeks. When...read full post »
There must be something in the air, because I’ve talked about one of my favorite comfort foods—meatloaf—three times this week. One morning my office-mate and I discussed our common meatloaf craving, then my sister called the next day and asked for my favorite meatloaf recipe, then my friend e-mailed me the day after that wondering if she could substitute something leaner for the ground pork in her favorite meatloaf recipe. (The answer: of course.)
I love making meatloaf, and enjoying the leftovers. Since it’s just my husband and me at home, we get at least two dinners out of one meatloaf, plus enough food for both of us to...read full post »
I heart guacamole. I can eat it morning, noon and night (really). I like to have the ingredients on hand to make it for a pre dinner snack or for when guests stop by on a moment’s notice. The key to making awesome guacamole, like Roasted Garlic Guacamole with Help-Yourself-Garnishes from Rick Bayless’s upcoming book, Fiesta at Rick’s, is to use the freshest ingredients. Here are some tips for buying the key produce items—garlic, avocados, cilantro and lime—to make the best guacamole.
Are you one of the people who would argue that making guacamole with anything more than avocados, salt and lime juice is a recipe for disaster? What do you put in...read full post »
Three hours after I posted EatingWell’s healthier pound cake recipe on our Facebook page for National Pound Cake Day (yes, there is such a day—it was March 4), Carrie O. from Idaho posed a challenge: “If only EatingWell could lighten up the Grilled Cheesecake. It uses pound cake so you're halfway there!” Grilled Cheesecake? Oh boy.
I took a look at the recipe Carrie posted, which is basically 2 slabs of pound cake with a slice of cheesecake in between, slathered with butter and grilled like a grilled cheese sandwich. Hey, I thought, this actually could be good—and fun too. Our Test...read full post »
I don’t know about you, but sometimes the last thing I want to do is plan a menu of meals for the week. When I shop during those I-don’t-feel-like-planning weeks, I’m more apt to buy things that we always like to eat, then fill in the blanks with whatever I have in my well-stocked pantry when it comes time to make dinner. If you like to improvise when you cook, buying what looks good or is on sale at the store can save you money too. (Get quick dinner recipes that cost less than $3 a person.) Here are 5 foods I buy at the store when I don’t feel like planning dinner,...read full post »