Carolyn Malcoun's Blog
Make a fresh start this spring and learn to cook. And while you're at it, you can learn to cook more healthfully. I know, I know, if you’re not comfortable in the kitchen, cooking can seem a bit overwhelming. But if you’re armed with some basic knowledge and the right tools, cooking is easier than you think—really! And when you cook your own meals, you’ll eat better and save money—both good things, right?
1. Get the right tools. Like any good workspace, your kitchen needs to be equipped with the right tools, such as comfortable knives, mixing bowls and cutting boards. Use EatingWell’s Tools for the Healthy Kitchen as a checklist to see what you have and what you should consider investing in. You...read full post »
One of my favorite things about warmer weather are the garden-fresh herbs I plant in enormous pots that line my porch and walkway. I love that I can pluck some basil to make pesto whenever I feel inspired. Or snip some cilantro to garnish a Mexican dish or mix up a mojito with a sprig of mint. The best part? Fresh herbs add a lot of flavor with barely any calories and absolutely no fat. Get great recipes and tips for how to use other herbs, such as lemon verbena, marjoram and sage in EatingWell’s Guide to Fresh Herbs. Here are 5 of my favorite herbs to cook with.
- Basil: No other herb epitomizes the taste of summer like basil. In...
Tomorrow is Cinco de Mayo—olé! We’re way too busy this week to throw a proper dinner party on a Tuesday night. Plus it’s a “school night,” so we’re just going to have friends over for a low-key margarita and chips-and-salsa party on our deck. It’s a good excuse to get together and unwind after work. And since most salsas taste better with age, I can make them tonight. (And if you do have time to throw a dinner party, check out our Healthy Mexican Recipe Collection!)
My favorite salsa is Salsa Rojo. It’s a homemade version of the tomato salsa served at taco stands and burrito joints everywhere. Try it with all your favorite Mexican foods—it even works as enchilada sauce.
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When I was researching sugar snap peas to write a column for EatingWell, I discovered a man by the name of Calvin Lamborn. You’ve probably never heard of him—I hadn’t. But Mr. Lamborn deserves a round of applause because he’s the guy who made sugar snap peas so sweet and succulent that you want to eat them raw. Though edible-podded peas have been enjoyed for hundreds of years, Lamborn accidentally developed snap peas in the late ’60s while breeding shell peas. Though sugar snap peas are a cultivar of snap peas, you’ll most likely see them called “sugar snap peas” at the grocery store.
Enjoy a delight of early summer tonight with one of these snappy sides. Bonus: A 1-cup serving of the versatile vegetable gives you one-third of your Daily Value of vitamin C and 3 grams...
You all might stone me when I say this, but I make my husband’s lunch. I know, I know, it’s so very June Cleaver, but hear me out. Dan’s finishing up his last year of law school, so his nose is in a very thick, very boring book when he’s not sleeping. If I didn’t make him lunch he would most definitely resort to a slice of greasy pizza or a fast-food value meal. Instead, I make him Pizza Roll-Up Bento Lunch. It’s healthier than grabbing a couple slices of pizza (at age 31, Dan already has borderline high blood pressure), costs far less than take-out and I like to make it in reusable containers, following these 5 principles of Japanese-style bento boxes. The containers cut down on waste,...read full post »