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Wendy Ruopp's Blog (Page 6)

April 23, 2013 - 1:48pm

How many meals can you make with a corn tortilla? The outside-the-box cooks in the EatingWell Test Kitchen gave themselves the challenge of creating a few new dinners based on corn tortillas for the May/June 2013 issue of EatingWell Magazine. But they really outdid themselves with this new Chicken Taco Bowls recipe and guess where they found their inspiration? At the bottom of a muffin tin.

Easy Chicken Taco Bowls for Cinco De Mayo

By flipping the muffin tin over and nestling a tortilla into the creases between four cups, they were able to turn softened tortillas into little bowls. They filled the bowls with an easy-to-whip-up filling of...

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April 15, 2013 - 4:44pm

Confession time: I’m a brownie snob. For years I’ve turned up my nose at “blondies.” (OK, maybe there’s a little “brunettes vs. blondes” thing going on too.) Given the choice, I’d always pick a fudgy brownie over a wan beige blondie more defined by its lack of chocolate than the presence of any particular identity of its own.

Don’t Miss: Rocky Road Brownies and Skinny Dessert Bar Recipes

But recently I’ve reconsidered my prejudices. A story in the March/April issue of EatingWell Magazine, “Rediscovering Quinoa,” brought Almond Butter-Quinoa Blondies into my life and that changed everything.

These beautiful squares mix up in 10 minutes with just a few...

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April 1, 2013 - 3:51pm

I just have two questions about this chicken recipe: Why is it called “Three-Cup Chicken”? And can I please have it for dinner tonight? It has the Asian flavors I love: Sichuan peppercorns, star anise, fresh ginger and fresh basil. And lots of garlic: 12 cloves plus 1 tablespoon minced garlic. That’s why Kathy Gunst included it in her story “A Fresh Look at Garlic” in the March/April issue of EatingWell. (Find 25 healthy garlic recipes, including more of her new garlic recipes for garlic scape pesto and more.)

According to her, the name of this classic Taiwanese dish comes from the combination of...

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April 1, 2013 - 3:06pm

Quinoa is all the rage these days—and once you’ve made a few quinoa recipes, it’s not hard to see why. It cooks in 15 to 20 minutes, which means it is a truly convenient whole grain, and makes itself at home in lots of different kinds of recipes—soups, salads, casseroles, even desserts (Hello, quinoa blondies.)

When the EatingWell Test Kitchen was testing the new quinoa recipes in the  March/April issue of EatingWell magazine and putting the results out for lunch at our office, the Quinoa Lasagna was a huge hit. A pan of it disappeared in minutes and people clamored for the recipe to make it at home.

For this quinoa lasagna recipe, the quinoa stands in for lasagna noodles. To assemble, you spread cooked quinoa in...

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April 1, 2013 - 2:54pm

The scene: My kitchen. The time: Tonight, about 30 minutes before everyone melts down from starvation. The options: Join in the meltdown; scrounge around for enough money to order pizza; or do something special with those innocent-looking potatoes in the pantry. I bought them recently, thinking it would be a good idea to have potatoes in the house, just in case. And in this case, I can turn them into Asparagus & Ham Stuffed Potatoes in 30 minutes and turn dinner drama into a satisfying family meal. (At less than $3 per serving, it’s cheaper than pizza too.)

Don’t Miss: Loaded Twice-Baked Potatoes and More Healthy Baked Potato Recipes

The potatoes are easily cooked in the microwave while you organize the “stuff” to stuff them...

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