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Jessie Price's Blog (Page 11)

March 4, 2009 - 3:36am

Before I started working at EatingWell, I generally thought of tofu as an ingredient for Asian recipes. That changed when I met our Test Kitchen manager, Stacy Fraser. At a tender age, Stacy decided she wanted to become vegetarian. Then when she went off to college she took it a step further and became vegan. Anyway, she eats meat now, but she still has a real fondness for vegetarian recipes and has a flair for preparing tofu creatively.

One of the first recipes I tried was Stacy’s Italian-inspired concoction that she served with polenta: Tofu with Tomato-Mushroom Sauce. I was impressed. And this recipe for Tofu...

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February 23, 2009 - 3:36am

Almost any pasta qualifies as comfort food in my book. Give it a rich creamy sauce and plenty of cheese and we’re talking heaven. The problem is creamy, cheesy pasta dishes are tough on the waistline. Pasta on its own has plenty of calories—about 180 calories in a 2-ounce serving. Add a creamy sauce and you’ve just created a calorie bomb. Not to mention that those creamy sauces are normally full of saturated fat. (It’s best to keep sat. fat to a minimum for a healthy heart.)

The good news is that there are ways to “fix” creamy pasta dishes. And that’s just what we did with fettuccine Alfredo. Here are the changes we made:

* Swap whole-wheat pasta for regular pasta to increase fiber.
* Cut out heavy cream and butter to reduce calories and...

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February 16, 2009 - 3:36am

There’s something about layer cakes that I just can’t resist. Sure, those homey sheet cakes taste good, but a layer cake is cause for real celebration. And I love banana in any dessert recipe.

Many banana cake recipes are a butter-and-cream bonanza with just a bit of banana. Luckily this yummy cake already has a jump-start on being healthy. Bananas are one of the best dietary sources of potassium. So we set out to develop a banana cake recipe that kept the healthy ingredients and cut or reduced the less healthy ones to yield a cake that is low in cholesterol and sodium. Many of the healthier cooking tricks we used can be applied to other...

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February 12, 2009 - 3:36am

I think this warm chocolate pudding is perfect for Valentine’s Day. It’s also one of my favorite standby chocolate dessert recipes because it only takes about 20 minutes to whip up, I usually have all the ingredients I need for it on hand (eggs, milk, cocoa, sugar, vanilla, salt and cornstarch) and my husband’s crazy for it. Plus it’s a lot healthier than most chocolate puddings made with heavy cream and whole milk—it’s low in fat, cholesterol and OK even if you’re on a diet.

The real beauty is that only you need to know what an easy, quick dessert this is (like our equally decadent...

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February 4, 2009 - 3:36am

I’m pretty savvy when it comes to making healthy food choices. And at the very least, when I do make unhealthy choices, I usually know what I’m getting into. Waffles, however, seem to trip me up. When I selected healthy breakfast recipes for our cookbook EatingWell for a Healthy Heart with Dr. Philip Ades, I was surprised when I compared our healthy waffle recipes with traditional versions—waffles can be really unhealthy!

Many traditional waffle recipes use melted butter in the batter. But for Dr. Ades, a leading cardiac researcher at the University of Vermont, using butter in recipes is an absolute “no-no.” He’s adamant about the importance of limiting saturated fat as part of a ...

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