Michelle Edelbaum's Blog (Page 4)
I'm in love with sardines. I'm a recent convert. One reason is that they're packed with omega-3 fats, which I'm obsessed with getting into my 2-year-old son because they're good for your brain (nerd alert!) The other is that I found I couldn't get enough of this Lemon-Garlic Sardine Fettuccine recipe when they were making it in the EatingWell Test Kitchen. My friend and co-worker Hilary Meyer developed the recipe, which has the most incredible garlicky breadcrumbs on top- it seriously makes the meal! Luckily for me, my son loves it too (we eat it on the nights when Dad isn't home for dinner since I haven't converted him yet).
What about you? Do you love sardines or hate them? Would you...read full post »
I've been following celebrity chef Jamie Oliver's efforts to improve school lunches since before I wrote about his TV show "Jamie's Food Revolution" in the September/October 2010 issue of EatingWell Magazine. He'd encountered resistance the first time around, but now, his new effort to improve LA school lunches has taken a more serious turn of events. The Los Angeles Times reported that Oliver was banned from filming his ABC series "Jamie's Food Revolution" in LA schools because he failed to submit a proposal about his plans to officials. The district pulled filming because it was concerned by how it might be portrayed on the show....read full post »
I don’t know about you, but bananas are a staple in my house. In fact, it’s the first thing my son asks for every day when he wakes up. (It would be wrong to leave a bunch in his crib, right?) I can’t imagine what would happen if we had no bananas, which are one of the best fruit sources of potassium (a nutrient associated with healthy blood pressure) and boast good doses of vitamin C, cell-building B6 and fiber.
Recipes to Try: The Best Way to Store Bananas & More Helpful...read full post »
I’m hosting Christmas at my house with my family and my parents this year. One of the things I remember about Christmas vacation as a kid is the yummy breakfasts we’d have together before heading outside for some sledding. My dad would make his special “Mickey Mouse“ pancakes and my sister and I would wait at the table for our flapjacks, warming our hands around our candy-cane Christmas mugs filled with hot chocolate.
It’s one of the things I love most about all the time off over the holidays—the cooking (and eating) we do together. We still make great breakfasts, since we...read full post »
It's been a big year in food news. Here's a look, in no particular order, at 5 of the food trends of 2010, the stories that propelled them to the top and what you can learn from them:
1. Cutting Back on Salt and Sweeteners—The year started with New York City's call for food manufacturers and restaurant chains to voluntarily curb sodium in their foods, with a goal of a 20 percent reduction in the amount of salt in packaged products and restaurant food in the next five years.
That's a big deal! Most Americans consume more than twice the recommended daily sodium limit of 2,300 milligrams—the amount in just 1 teaspoon of table salt. Reducing sodium intake slashed cardiovascular-disease risk by 25 to...read full post »