Carolyn Malcoun's Blog (Page 23)
To me, carrots are a humble vegetable. However, the Greeks once thought carrots were the secret to great sex. And the vegetable’s amorous reputation followed it to Rome, where the emperor Caligula fed nothing but carrot dishes to the Roman Senate so he could watch them “rut like wild beasts.”
Unfortunately for the Roman Senate, and any of us who want to find foods to boost our libido, carrots’ powers in the bedroom have yet to be proven. On the other hand, the pigment that makes carrots orange—beta carotene—is the same compound the body converts to vitamin A, a vitamin essential for vision, healthy skin and the immune system. Get your fill of vitamin A and give your plate a splash of color with these...read full post »
Mac & cheese is one of my all-time favorite comfort foods. I was a big fan of the boxed variety when I was a kid (the kind that came with a can of “real” cheese sauce, not the powdered cheese stuff, of course). And my mom was a big fan because it was a quick, easy meal that the whole family liked. But when I was finally wise enough to look at the nutrition label on those boxes, I was stunned at all the fat and sodium (and don’t forget all those unpronounceable ingredients). Not only is this ultra-creamy version of mac-and-cheese nearly as fast as the boxed variety, but your family will be able to pronounce every ingredient. Even my...read full post »
My husband, Dan, and I had a crazy-busy summer. We went on several really fun road trips and we ate a lot of unhealthy food that added a few extra pounds. So to get back on track and recharge our lives with healthy eating, we’re planning low-calorie dinners in advance and loading our weekly menu with 20-minute dinner recipes. Here are 4 meals on our menu this week:
1. Chili-Rubbed Steaks & Pan Salsa – Any cut of steak will work for this recipe, but we especially like the flavor and texture of rib-eye with these seasonings; look for steak that has been thinly cut. A cold ale, sweet potato fries and vinegary coleslaw can round out the meal.
2....read full post »
My husband laughed when I told him this, but when I “grow up” I want to be a school-lunch lady. Not the kind of school-lunch lady I remember from my school days: hairnet askew, dishing up “turkey gravy” over a pile of (surely instant) mashed potatoes. (Ew, did I really eat that?) I want to be the kind of lunch lady who cooks food from scratch and brings the kids to the school garden to pick fruits and vegetables they’ll actually eat that day.
Though there are some school-lunch programs like the one I dream about, they’re few and far between. The National School Lunch Program feeds 30 million kids each day and is seriously underfunded. And the recent recession has forced many school districts to...read full post »
I like to call last summer “the summer of preservation.” My most exciting project was sharing with a friend a bulk order of Amish peaches from Pennsylvania. Big, super-sweet and juicy, they were some of the best peaches I’ve ever had. When peaches are ripe this time of year you can usually find them on special for a dollar or two per pound at most supermarkets. If you pick some up and want some ideas to use them, here’s what I did with my amazing peaches:
- Since the peaches were ripe, time was of the essence. First I got to work peeling and freezing some of them, so we could enjoy them later in the year.
- Then, in between eating them out of hand, my husband, Dan, and I invited a few friends over and cooked up some...read full post »