Emily Mckenna's Blog (Page 1)
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...read full post »
Spring means warmer weather, longer days and short-sleeved T-shirts. It also means ditching the recipes that are so much a part of my winter cooking repertoire for light, quick-cooking options—salads, quick soups, sautés and stir-fries—that leave me time after dinner to play outside with my family.
Easy Recipes to Try:
10 Spring Dinners in 30 Minutes
Healthy Spring Slow-Cooker Recipes for a Crock Pot
For me, chicken is the perfect protein choice for spring. Not only does it cook quickly, it is a good, healthy source of lean protein and pairs well with almost any vegetable, especially...read full post »
By Emily McKenna, Recipe Developer & Tester for EatingWell Magazine
I love the grassy, sweet taste of artichokes—the bud of a flower in the thistle family. But when I first started cooking, artichokes intimidated me.
I finally confronted my artichoke phobia when I got my first restaurant job. I needed to learn how to prep and cook artichokes—and fast. Needless to say, I served plenty of creamy artichoke soup in those early days as I was figuring out how to cook these delicate spring vegetables. I finally know how, and there really is nothing to it. I promise.
Here are my foolproof steps for preparing and trimming an artichoke, plus my favorite recipes for cooking them—grilled, braised and stuffed....read full post »
While I do not eat bacon often, I happily enjoy it every once in a while with a stack of pancakes or in a Cobb salad. Unfortunately a recent study from the Harvard School of Public Health found that eating red meat, including processed meats like bacon, can lead to increased risk of cancer and heart disease. Processed meats, in particular, were called out in the study for their high levels of saturated fat, sodium and nitrites.
While I won't be giving up bacon for good (sorry, Harvard), I will definitely be eating it smarter. Here are my tips for healthier ways to cook with bacon that won't...read full post »
This year, my husband and I are having Easter at our house. With parents six hours away by car, we're cooking our first official holiday meal as newlyweds with just a few relatives joining us at the table.
Here's our menu: ham with spicy horseradish mustard, glazed carrots with rosemary, green beans and potatoes au gratin. Of course, as is usually the case with Easter ham, we'll have more than we, plus a couple relatives, can eat-even after all the bites of ham we'll sneak to our puppy Lou under the table!
Here are 5 delicious ham recipes-for soups, salads and eggs with ham, of course- that I'm going to make with all my leftover Easter ham.
Green Eggs & Ham Frittata: Forget Sam I Am, I do like my eggs with ham. To me, ham's salty, smoky qualities are the perfect match for soft, buttery eggs. While you could just put...read full post »