Carolyn Malcoun's Blog (Page 3)
I love butternut squash. But since I commute an hour a day and have a 3-year-old to feed ASAP when walking in the door (plus a hangry husband), I try to keep weeknight dinners to 30 minutes, tops. Since it takes about 15 minutes to peel, seed and cut up a whole one, squash is usually designated to weekend duty at my house.
So discovering precut butternut squash was pretty awesome. And while convenience products can be more expensive, this one costs a mere $1.50 more to buy it already prepped, which is worth it to me and my weeknight sanity.
In the past I’ve avoided precut vegetables because I’ve had a few purchases go awry—slimy chopped onions and desiccated broccoli come to mind. But when developing and testing recipes in the EatingWell Test Kitchen, we never came across a spoiled bag or box of precut squash.
When shopping...read full post »
My husband and I are immersed in what seems like an endless struggle to lose stubborn pounds. You too? Well, Lainey Younkin, M.S., R.D., reported some news in the September/October 2015 issue of EatingWell that could be game-changing for us.
Did you know that how you store your food can influence how many calories you consume? “You’re three times more likely to grab the first food you see than the fifth food,” says Brian Wansink, Ph.D., author of Slim by Design. In one study, people ate almost twice as much candy from clear vs. opaque bowls—55 extra calories daily, which can add up to 5-6 pounds of weight gain per year.
So I’m on a mission to make healthy foods easier to see and tempting foods not so much. Here’s how:
Super-healthy foods that we should eat more of, like cut-up fruits and vegetables...read full post »
I’m a bit of a CSA junkie.
I’ve been a CSA member for the better part of the last 12 years. I love supporting local farmers and being challenged to sometimes cook things I don’t typically buy or finding ways to make my family love certain veggies (or at least accept them for that meal).
For those new to the idea, CSA stands for community-supported agriculture. Here’s how it works: You pay a local farm up front, usually in the spring when the farmer has lots of expenses—seeds, soil amendments, etc.
Then once the farmer starts harvesting, you get a weekly pickup of freshly picked produce. Sometimes the pickup is at the farm, sometimes it’s at a local business. Some farmers bag everything up for you in advance—this makes pickup fast but you don’t get any choices. Other farmers set up tables and provide...read full post »
I love enjoying an ice-cold beverage on my deck in the summer. But I hate when the ice meant to keep my drink cold melts and waters it down instead. Flavored ice cubes to the rescue!
Don’t Miss: Our Best Summer Cocktails & Mocktails
The “it” bartenders of the world got the memo and have for years been making ice cubes with neat ingredients to chill down their well-crafted libations. As these creative ice cubes melt, another layer of flavor gets added to your drink. Genius!
I’ve already been freezing leftover coffee and tea in ice cube trays to cool down my favorite nonalcoholic summer beverages. But now I’m pushing the envelope a bit further. Flavored ice cubes can jazz up...read full post »
When I entertain, I often make Mexican food. It’s easy, budget-friendly and everyone loves it. Plus I can please vegetarians, vegans, omnivores and even kids without making myself crazy, and the leftovers are always welcome.
With Cinco de Mayo around the corner, I’m already planning my next Mexican fiesta. Lucky for me (and you!), I have the perfect Mexican menu all queued up. Fresh salsas, melt-in-your-mouth steak, creamy black beans, zesty shrimp and more recipes that seem impressive, but are actually incredibly simple, will line my table and fill my friends’ plates. Huge bonus: Almost everything can be made in advance, so you have little to do but enjoy hanging out with your guests.
This menu comes courtesy of Mexico City-born chef Roberto Santibañez. He now calls New York City home and cooks up delicious Mexican fare in his Fonda...read full post »