Hilary Meyer's Blog (Page 5)
I used to always cook my dark leafy greens like kale, broccoli rabe and mustard greens to death. I did that because I thought I had to, to get rid of their sharp, cruciferous and often bitter taste. That’s probably why my husband met my “we’re having kale for dinner tonight, honey” announcement with something less than enthusiasm. He always politely choked the stuff down, but I bet he would rather have been eating castor oil.read full post »
I’m a sucker for stuffed pasta of any kind. I don’t care what shape it is, ravioli, manicotti, whatever, if it comes out of the oven swimming in red sauce, oozing and bubbling under a thick layer of melted cheese then I want in. Who doesn’t? It’s comfort food at its finest. Not so comforting is the fact that meals like these pack a mean punch in the fat and calories department (some upwards of 800 calories and 20 grams of saturated fat!). So to continue to enjoy stuffed pasta, I’ve committed to making my own at home. One recipe I go back to again and again is EatingWell’s Spinach and Cheese Stuffed Shells. You get all the ooey-gooey goodness of stuffed pasta right out the oven, with less fat and fewer calories. Here’s how we made them healthier...read full post »
I’m always looking for new ideas for easy, healthy snacks for my daughter. She’s not yet 2 years old, and would prefer that what I give her be “fun” to eat. Jello fits the bill perfectly. It comes in red, green, yellow, purple and even blue. I’m all for eating the rainbow (when it comes to vegetables), but when it comes to desserts, I’m a little leery. Those colorful gems are loaded with food dyes and artificial flavors, not to mention a ton of sugar. That’s why I’m psyched about these new homemade jello recipes just out in the new issue of EatingWell Magazine. Yes, you can make jello without the box, and it can be a colorful, delectable experience, without the use of food dye, fake flavors or tons of sugar. Here are...read full post »
I function in an incredibly small kitchen. My constant challenge is finding room for what I really need and getting rid of what I don’t. The other day, I pulled out my blender and my food processor and thought that, maybe, I could lose one.
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After all, they both essentially do the same thing: pulverize stuff into tiny bits. Do I really need both? Turns out, I do. The blender and the food processor have their own unique strengths and weaknesses. Here’s a breakdown of when to use your blender and when plugging in your food processor is a better choice:
I like to cook with a lot of vegetables, but the waste can really pile up. I was becoming horrified to see exactly how much trash was leaving my kitchen. So I started a compost bin. I feel better since the compostable stuff is at least going to good use. But now my compost bin is filling up, which led me to think about what I was throwing in there. Is it all compost or can I find another use for it? Here are a few things you can actually keep and eat (and some you should toss).
Radish Greens: It’s not just the peppery bulb that the radish has to offer. Try eating the greens too! If you find radishes with the greens still attached (or if...read full post »