Wendy Ruopp's Blog (Page 6)
Parenting involves compromises—anyone who’s ever had a 3-year-old pass through their lives can attest to that. Of course we hate to compromise when it comes to getting the light of our lives to eat things that are good for them—but when you want to feed them in a restaurant without a fuss, you’re grateful to the inventor of popcorn chicken.
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EatingWell has published some pretty great turkey burger recipes in the past, and we just keep getting better and better at it. Each is special in its own way, and the latest creation from the EatingWell Test Kitchen, the Korean Turkey Burger, which you’ll find in the July/August issue of EatingWell Magazine, is no exception.
This is a turkey burger you can imagine getting from a Korean food truck—the lean (but not too lean) ground turkey is loaded with Korean chile paste and sesame oil, speckled with scallions and grilled. The heat! The sizzle! You top the burgers with a spicy sauce, cooling cucumbers and, the crowning Korean touch: kimchi. I love that layering of flavor—a...read full post »
A blender can be your best friend for a quick summer supper. I mean, I'll have to make sure the margarita mix is all gone and give it a quick rinse… But then in goes tomatoes, cucumber, bell pepper, a clove of garlic, some good white sandwich bread, oil and vinegar—and out comes gazpacho. It's so easy! I can blend up a batch in the morning and let it chill all day, then spend a few minutes in the evening making crispy, herby croutons to garnish bowls (or margarita glasses) of health-packed, song-of-summer, refreshing cool soup for supper.
This chilled soup—made with fleshy chunks of ripe tomatoes, cucumbers crisper than a cold hilltop morning and topped with cubes of crusty bread—can refresh even the hottest August days. That's one reason the Spaniards and Portuguese developed this regional classic. They blend the garden's best with garlic, vinegar...read full post »
This quinoa veggie burger recipe is a meat-lover’s burger: toasted pecans, mushrooms, Cheddar cheese, fresh herbs and red quinoa pack this vegetarian burger full of delicious flavor. It’s one of the new tasty quinoa recipes I liked from the last issue of EatingWell Magazine, so I was happy when my husband surprised me by saying, “Let’s make these quinoa veggie burgers.” (He’s mostly a don’t-fence-me-in creator in the kitchen, but he was so inspired by that delicious-looking photo that he was willing to follow a recipe for a change.)
New Recipes to Try: Quinoa Lasagna & 19 Easy Quinoa Recipes
These quinoa veggie burgers are worth following a recipe for. Not only are they simple to put together, but...read full post »
Thai food is so flavorful and so full of healthful fresh vegetables—why don’t I cook it at home more? Naomi Duguid’s story “Thai Tonight” in the May/June 2013 issue of EatingWell Magazine helped me realize what I’m missing: a few easy-to-find Thai ingredients.
Don't Miss: 10 Essential Ingredients of Thai Cooking
I just need to slow down in the “Asian” aisle at the supermarket and add a jar of fish sauce and a jar of curry paste to my shopping cart along with a couple cans of “lite” coconut milk (so when I use one this week I still have one for the next time I need it).
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