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Carolyn Malcoun's Blog (Page 21)

October 27, 2009 - 10:42am

Lasagna is one of my favorite comfort foods. Although it's not exactly the most stellar meal nutritionally, its cheesy goodness is irresistible. But with a few easy swaps, you can make your favorite lasagna recipe healthier. Lasagna actually has quite a lot going for it, health-wise—it's all in how you assemble it.

When developing Sausage, Mushroom & Spinach Lasagna we came up with some strategies to cut fat and calories and boost fiber in lasagna, without sacrificing flavor. (See...

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October 26, 2009 - 10:52am

If you asked me to name the one ingredient I cannot live without in my kitchen, I'd say garlic. I use garlic in just about every sauce, salsa, stir-fry or soup I make. I love it for its flavor and I'm protecting my health while I tickle my taste buds—that's great news! Studies show garlic may lower breast, colon, stomach, throat and skin cancer risks. It's heart-healthy, too, as it's been shown to prevent clotting. Find out the secret to all these health benefits and try these kitchen tricks to make the most of garlic's cancer-fighting properties.
Garlic is harvested in the fall, so look for it now at your local farmers' market and use it in these delicious garlicky...

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October 20, 2009 - 12:28pm

I love throwing Halloween parties. I think the key to hosting a good family-friendly Halloween party is serving good food and having a fun activity for the kids (after they’ve finished trading candy, of course). This year we’ll make Spooky Fruit Faces (see instructions below), a super-fun craft for the kids to do while the adults sneak a peanut butter cup or two. For dinner, I’ll serve Healthy Halloween Recipes with an orange-and-black theme.

Here’s what’s on my party menu:

  • Adults and kids love tangy Ranch Dip & Crunchy Vegetables, with plenty of carrots and orange cauliflower, of course! It only takes 15 minutes to make and keeps for 3 days so it’s a perfect...
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October 16, 2009 - 9:59am

The weather may be cooling off but salad season is definitely not over. In fact, some of my favorite fall recipes are salads because there’s a huge variety of vegetables that are still fresh—from broccoli and cabbage to spinach and mixed greens. These dinner salads come together quickly and are an easy and delicious way to make good use of all the produce I get from my farm share. Plus with a little protein a salad is substantial enough for dinner and satisfies my hunger. To make our dinner complete, I just warm up a hunk of my favorite crusty bread and pour some wine. Here are 4 great dinner-salad recipes starring fresh fall produce.

Ready in 20 Minutes...

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October 15, 2009 - 12:04pm

Some cooks swear by their steamer basket for quick vegetable side dishes. But I couldn’t live without my roasting pan. After a busy day at work, I just cut up whatever vegetables I have in the fridge, toss them with a bit of oil, salt and pepper and pop them in a hot oven. A stir or two later, I have roasted vegetables full of flavor you could never coax from a steamer basket.

Here are three secrets to roasting vegetables perfectly every time:

1. Make sure you cut the vegetables into equal-size pieces. That way they’ll all cook at the same rate.

2. Spread the vegetables evenly on your baking sheet or roasting pan so they don’t touch. Crowded vegetables just create extra moisture and steam in the...

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