Wendy Ruopp's Blog (Page 11)
We went apple picking on Saturday and got a little carried away. It was a day that captured the essence of Autumn in New England: that “snap” in the air that puts color in your cheeks; the reds, oranges and yellows of fall foliage just like in a picture postcard; and apple trees weighed down with deep red, ready-to-pick fruit. We just meant to pick a few…and now we have so many apples we hardly know what to do with them all.
Somebody had the bright idea of making a whole dinner featuring our apple haul, to really celebrate fall. So when Sunday turned out to be cool and rainy and just right for cooking, we decided to prepare an apple-centric feast. Here’s the menu.
We’ll begin with a cup of Curried...
From chuck wagon to roadside diner to epicurean cook-off, chili has been an all-American favorite for well over a century. Here at EatingWell, we haven’t been making chili for quite that long—but we do have some recipes that date back to the 1990s. We have chili recipes made with beef, lamb, chicken, and even some excellent vegetarian chili recipes too. Many of these recipes involve long, slow cooking on the back of the stove—just what you want on a chilly (get it?) fall weekend. (Got more time? Make chili in your crock pot.) There are times, though—and tonight is one of them—when I want to go home and make chili for dinner. In 30 minutes. (In the...read full post »
It’s a busy time of year—the weather is getting cooler and everything just seems to speed up. It affects people differently: while I’m just trying to keep warm, for instance, my sister works hard and likes to get things accomplished. Although she doesn’t come right out and say it (very often), I think she thinks I’m a little bit lazy. Just because my motto is “There must be an easier way to do this,” that doesn’t mean I’m lazy: I just appreciate a good shortcut. This month’s shortcut: dinner recipes with an ingredient list I can count on one hand.
Each of the dinners here has just five ingredients (not counting oil, water, salt and pepper, which I don’t—those are just things you never seem to run out of). That kind of simplicity means a lot less work. I only have to remember five...read full post »
Remember when chipotle was an exotic ingredient? Now we have Chipotle (the restaurant) on every other corner. Americans love Mexican food when we eat out. Mexican chain restaurants grew twice as fast as other chains in 2009, according to a recent report. I love nachos dripping with melted cheese as much as you do, but fat and calorie levels are sky-high on many of those oversized restaurant platters of enchiladas or chimichangas slathered in cheese and sauces. It’s enough to make you cry into your margarita. Instead, let’s focus on the bright, fresh tastes of authentic Mexican food, delivered by these recipes for quick, healthier Mexican dinners you can make at home.
Don’t Miss: The Mexican-Food Secret That Can Help You Lose Weight!...read full post »
We know you love chicken breast. The challenge is keeping your repertoire for this popular ingredient fresh and exciting. We’ve got you covered with delicious recipes (and helpful tips) that will keep the love alive.
Don’t Miss: Our Best Healthy Chicken Recipes
Everyone saw “The Avengers” this summer, right? I really enjoyed the movie and, as I always do, I stayed to watch all the credits. Not everyone does that—but for those of us who do, this time there was a real payoff. At the very end, there is a wordless scene of all the exhausted superheroes chowing down on shawarma, a Middle Eastern sandwich made with sliced seasoned meat. Watching that scene, you can just taste how great it is—and if you don...read full post »