Carolyn Malcoun's Blog
What's my go-to summer potluck dish? Sesame noodles! They're easy to make and hold well, so I can make them in advance. This handy sesame noodle recipe formula has endless flavor combinations, so I can make a batch for pretty much every party I go to without my friends giving each other the side-eye and saying, "Oh no, Carolyn brought sesame noodles again."
All you have to do is add a flavoring to the sauce and switch out the vegetables and noodles. And the best part is, they only take 20 minutes to put together. With so many combos to try, you will be serving up these cool noodle salads all summer long.
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I'm not typically a sneaky chef. I'm lucky that, so far, my daughter eats the same food at dinner that my husband and I are eating. She loves "crazy" stuff like beets, parsnips and rutabaga. That being said, she'd choose a sweet treat over veggies any day, like most kids her age. So I'm not adverse to sneaking more veggies in where she least expects it—dessert. And, let's face it: a little extra veg couldn't hurt the grownups either.
Here are 9 ways you can turn vegetables into dessert:
1. Put potatoes into cupcakes: Mashed potatoes give Blueberry Cupcakes great texture, almost like pound cake.
I’ve discovered how to make casual summer entertaining super-easy and infinitely more fun: I simply plug in my slow cooker. I used to spend all day making side dishes and sweating for hours at the grill, not realizing until the end of the party that the only time I interacted with anyone was when they came to get a burger from me.
Now I let my slow cooker do most of the work. If I’m having what feels like the whole neighborhood over, I can free up space on my packed grill by using this handy tool to make one of the main courses. Who doesn’t love fork-tender brisket piled on a sandwich and topped with pickles and garlicky mayo or chicken drumsticks coated in sticky honey-orange sauce? I can also use the slow cooker to prepare great sides like a tangy, warm German potato salad starring fresh fingerling potatoes or Quinoa-Summer Squash Casserole....read full post »
I heart avocado toast. It's one of my go-to breakfasts during the week. My 4-year-old daughter even digs it. But rather than just putting mashed avocado on toast, it takes practically no time to add a fried egg and some tasty veggies, which keeps me satisfied all morning.
Here's how to take avocado toast to the next level:
1. Start with a whole-grain foundation: Go for a full-flavored, high-fiber bread, such as a hearty slice of German-style rye or seeded multigrain from your favorite bakery.
2. Schmear on the avocado: This luxurious spread contains healthy fats that help you absorb nutrients in the veggies.
3. Give it protein power: Eating a protein-packed egg...read full post »
While I always have a decent selection of craft beers and a few bottles of wine in my fridge for the times when friends drop by for an impromptu summertime shindig, I’ve decided to make this The Summer of Sangria.
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I’ve never been much of a sangria fan. I’ve found most restaurant variations to be sickeningly sweet, so it wasn’t my first choice for summer drinking. What changed my mind? These killer sangria recipes developed in the EatingWell Test Kitchen. They skipped the sugar altogether and used zesty wines, flavorful liquors and tons of fresh fruit to make these sangria recipes a delight to all the senses. Worthy of a summer-long celebration of the original wine cooler? Absolutely. So pull...read full post »