Wendy Ruopp's Blog (Page 12)
Kneesocks and plaid skirts—that’s what “back to school” conjures up for me at this time of year. Then, after I reflect on how glad I am that that look is behind me (plaid’s really not my color), what lingers is the itch to learn something new. This fall, learn how easy it can be to make dinner for four in 20 minutes—even if you’re an elementary cook (like me).
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During the hot summer weather (and let’s face it—even the end of August can be pretty hot), who wants to make dinner in a hot oven? Still, sometimes I get a hankering for lasagna, no matter what the weather. I just want it to magically appear for dinner, without all the boiling and baking usually required.
Related: 5 Secrets to Healthier Lasagna
Poof! The EatingWell Test Kitchen has granted my wish by creating this vegetarian lasagna recipe I can make in my slow cooker. No hot oven! I don’t even have to boil the noodles. Summertime and the layering is easy.
Don’t miss: Inside-Out Lasagna and More Awesome...read full post »
Freedom! Freedom from fuss. Freedom from extra work. Freedom from complicated cooking. That’s what summer means and that’s what summer suppers demand.
What we have here is the freedom to act like a guest in your own kitchen and just drop in for a few minutes. When I’m thinking about what to make for supper on a broiling-hot day, I gravitate toward a salad full of flavorful summer produce—our Vegetarian Taco Salad, perhaps (pictured), featuring fresh corn and ripe tomatoes. With a chop-chop here and a little assembly there, dinner for 6 is ready in 40 minutes.
Related: 4 “Magic” Ingredients of a Power Salad...read full post »
Bananas are one of the most commonly eaten fresh fruits: the average American consumes about 30 pounds of bananas per year! However, if you’re like me, the enjoyment that comes from eating a perfectly ripe banana is rare—it seems that as soon as I get them home from the grocery store, they are already turning brown. If Americans are eating that many bananas a year, I don’t even want to imagine how many pounds are being thrown away because we’ve let them go pass their prime.
Never waste a banana again! This fruit is actually pretty darned versatile and can star in everything from banana bread to more adventurous concoctions like banana-corn fritters. (And don’t miss these 4 tricks for the best banana bread from the EatingWell Test Kitchen....read full post »
When I stay up past my bedtime (ahem, fall asleep on the couch) it reminds me of being a kid and thinking, “When I grow up, I’ll stay up as late as I want—and I’ll eat ice cream for dinner!” Turns out being a grownup isn’t all it’s cracked up to be. But at least in summertime there are opportunities for the rules and restrictions that often bind us to loosen, and the EatingWell Test Kitchen is ready with easy, no-cook sandwiches and salads (if not ice cream) for some more-free-time suppers.
Don’t Miss: Our Top 50 Recipes for Summer
One recipe I like to make for a cool supper on a hot night is our updated Waldorf salad—something I grew up on—now with chicken and more fruit (and less mayo) than Mom used to add...read full post »