Emily Mckenna's Blog
Over the years I have perfected my banana bread recipe—one of my favorite solutions for using overripe bananas. I use all whole-grain flour or whole-grain flour mixed with white all-purpose flour, and rely as much as I can on the natural sweetness of the bananas to cut the total amount of granulated sugar called for in the recipe. I also like to roughly mash, or chop, my bananas so that there are big chunks of fruit to bite into. I always throw in a handful of toasted chopped walnuts and sometimes I'll add a pinch of cinnamon or nutmeg and a handful of dark chocolate chips.
Want to lighten up your favorite banana bread recipe? Here are 4 of my best tricks you can use to make your banana...read full post »
I learned to make really good guacamole on a ranch in the middle of Montana where I cooked for a family of die-hard Mexican-food fans. This family frequently requested Mexican dinner buffets, complete with a mix of salsas, guacamole and homemade tortilla chips. Having to make guacamole over and over again meant that during the course of my few months with them, I became a guacamole expert.read full post »
During summer, when it’s hot and humid at dinnertime, the last thing I want to do is go inside and turn on the stove to cook. As an alternative, I often turn to salads, which are not only quick and easy to pull together, but also lighter and don’t require the stove. Of course, I want a little variety at the dinner table, and sometimes a big bowl of raw greens and veggies just doesn’t make the cut.
So to give my salads some flair, I’m turning to the grill. Yes, you heard me right. Here are 5 EatingWell recipes for healthy grilled salads—with accompanying tips for salad-grilling perfection—that go beyond the usual sliced, grilled steak or chicken on greens. You do have to cook the components of these salads, but at least you can do your cooking outside, watching the sunset and, I hope, with a cocktail in hand...read full post »
My husband and I are salsa addicts. We eat it with chips and quesadillas, on our burgers and stuffed inside grilled cheese sandwiches.
Lately, though, we’ve wanted more variety than traditional tomato-based salsas and have started to experiment with fruity, summery ingredients like cherries, mango, pineapple and nectarines that make great fresh salsas! Here are 6 surprising foods to make salsa with and sensational salsa recipes from EatingWell that we love and now make all the time at home.
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About this time every year, I get excited for all the delicious, sweet summer fruit that’s showing up at my local farmers’ market. Apparently so do my friends and family, because they ask me for my best tips for buying, storing and cooking berries, stone fruit and other summer fruits. Here are my tips for choosing the best fruit at the market and for storing the fruit once you get home.
How to pick ripe raspberries: Raspberries do not ripen once they are picked, so you want to choose plump, brightly colored berries. Skip any berries with the hull still attached, as this is a sign that the berries were picked too early and might be sour. As with all berries, check for any juice or mold, which are signs of spoilage, in the container.
How to store raspberries: Fresh...read full post »