Who says a salad has to just be a side? Turn your salad into a meal by including these 4 key ingredients of a power salad, which will help you feel full longer.
1. Greens. Start with 1 to 2 cups of lettuce per serving. Combine different types to balance textures and flavors. Try tender, mild Boston lettuce with crisp romaine and bold escarole.
2. Vegetables. Add plenty of vegetables for crunch, flavor and color.
3. Protein. Add lean chicken, ham, turkey, fish or beans, which will help you feel full longer. Starches, such as potatoes, brown rice, whole-wheat croutons or whole-wheat pasta, add nutrients and staying power.
4. Dressing. Fats in the dressing...read full post »
Roasting brings out sweet flavors, transforming even the most challenging-to-love vegetables, such as cauliflower and Brussels sprouts, or root vegetables, such as carrots, beets, parsnips and sweet potatoes, into something that can taste as sweet as candy.
Here are 3 Secrets to Perfectly Roasted Vegetables Every Time:
1. Make sure you cut the vegetables into equal-size pieces. That way they’ll all cook at the same rate.
2. Spread the vegetables evenly on your baking sheet or roasting pan so they don’t touch. Crowded vegetables just create extra moisture and steam in the pan. (When in doubt, use two pans.)
3. Stir once or twice while cooking so the vegetables get nicely browned on all sides.
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Vegetables take center stage with a whole new taste when you stuff them with your favorite fillings. After all, if you want to eat the stuffing that’s inside the vegetable, you’ll be more likely to eat the vegetable it’s stuffed in. For a satisfying meal, think peppers stuffed with orzo or eggplant filled with Thai-style shrimp and pork. The possibilities are exciting. To help you get started, check out these delicious options:
Recipe of the Day: Moroccan Stuffed Peppers
More Stuffed Peppers & Easy Stuffed Vegetable Recipes
Stir-frying is one of the quickest and most versatile ways to make a fast dinner loaded with vegetables. This healthy high-heat method of searing meats and vegetables with just a little oil is usually associated with Asian cooking, but you can use plenty of other flavors as well. The core elements of any stir-fry are fresh veggies, a bit of protein, such as meat, poultry, seafood, tofu or nuts, a few staple spices and sauces. You can make them from what’s in your kitchen: onions, frozen peas and chicken breasts? Sounds great! The combinations are endless.
Stir-fries make delicious one-dish main courses or you can even stir-fry your favorite vegetables for a great side dish (a terrific way to use up any leftover veggies in your refrigerator)....read full post »
Who knew the solution to overcooking dark leafy greens to make them palatable was actually not cooking them at all? It turns out there’s an amazing tool for transforming bitter dark leafy greens into a tender, melts-in-your-mouth salad packed with punchy citrus, garlic and Parmesan. And it’s only an arm’s length away: your hands! A few minutes of judicious massaging (think Rolfing, not Reiki) will completely transform kale, mustard greens or broccoli rabe into something velvety and soft. The secret is in the squeezing: when you squeeze the greens you actually start to break down the cell walls, releasing enzymes that split apart the bitter-tasting compounds. That’s great news for anyone who’s wanted to enjoy these greens’ amazing benefits (they’re packed with dietary fiber and bone-healthy vitamin K) but couldn’t learn to love the taste. Turns out that if you...read full post »