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).
Don’t Miss:...read full post »
Does it ever occur to you to make Caesar salad at home? I never think of it until I’m at a restaurant and it suddenly looks like the best thing on the menu—especially with some grilled chicken on top (even if I have to pay extra for that).
With this recipe dreamed up by the EatingWell Test Kitchen, it’s not just the chicken that’s grilled—the romaine lettuce is too! (Another thing I’d never think of.) That lightly charred lettuce adds more delicious smokiness to the Caesar salad filling for this easy meal rolled up in a warmed spinach wrap.
Because you can pick it up and eat it, this...read full post »
Unpredictability may spice up a marriage, sure—but predictability can be comforting without being boring. For instance, when my husband and I go out to eat, we can predict with a pretty high degree of accuracy what each other will order. If we’re out for Asian food he’ll go for spicy and garlicky—and I’m going to want sticky chicken with sesame seeds.
The unpredictable part is that it turns out I can make sticky chicken we’ll both love at home (it’s so easy!). This EatingWell recipe for Oven-Barbecued Asian Chicken is everything we’re looking for. The sauce has fresh ginger and plenty of garlic and just enough...read full post »
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.
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...read full post »