Carolyn Malcoun's Blog
This morning my 2-year-old daughter, Lila, walked over to the kitchen island and yelled, “Nana!” while pointing to the last banana in the fruit bowl. My husband tried to tell her that the black-spotted banana was destined for the compost bucket, but it’s hard to reason with a toddler—so I peeled it and gave her a chunk. She thought it was a perfectly acceptable breakfast, mushy spots and all.
Many people (like my husband) don’t have time for overripe bananas. But here’s the real secret: those past-their-prime ’nanas are actually a true culinary treat.
Overripe bananas have an over-the-top essence that’s perfect for flavoring baked goods, pancakes, smoothies and more. When I don’t have time to turn them into something special right away, I peel them, pop them in a bag whole and freeze them for future cooking endeavors. Or I freeze slices on a...read full post »
I don’t know a soul who will pass up a slice of yummy ice cream pie. I have a friend who requests it for her birthday in August every year, but it was also the first dessert that disappeared at a dinner potluck I attended last year—in the dead of winter. They are just that good! The only thing about ice cream pie that isn’t so stellar is the fat and calorie counts in the pies you pick up at the grocery store or your local ice cream shop. But lucky for us, it’s super-easy to make a homemade ice cream pie—and when you make the EatingWell version, you’ll save about 150 calories and half the saturated fat per serving.
Follow these four easy steps for a perfect Strawberry-Lime Ice Cream Pie:
...read full post »
Between my community-supported agriculture share and my small container-gardening project, I have enough salad greens to feed a small army. Luckily, my husband and I love digging into salads for dinner. And not just as a starter or a side dish, but as our main meal. The trick is building a satisfying salad that won’t have us searching for a snack an hour after we eat dinner. Here are 4 tricks to building a salad packed with staying power.
Recipes to Try: Loaded Spinach Salad, Chopped Greek Salad & More...read full post »
I really love the whole experience of making coffee: the aroma of a freshly brewed pot wafting through my house, the smell of it as I raise a cup to my lips, the warmth of it filling my body and the flavor—oh, the flavor!
But if you’re a...read full post »
I’m more of a cook than a baker. So while I have an arsenal of dried herbs and spices and savory condiments, my baking cupboard is slightly more bare. Since I don’t keep tabs on what’s in there, there have been times that I’ve realized that I’m missing a ingredient or two after I’ve already embarked on a baking project. While I have a grocery store less than a mile from my house, it’s usually not worth the inconvenience to me to go get what I’m missing—especially when I have a perfectly good substitute in my kitchen already! Here are 7 no-fail baking substitutions you can make without ruining your recipes.