EatingWell Blogs (Page 238)
My husband works late two nights a week, which leaves our year-and-a-half-old son and me on dinner duty together. Sounds like a sweet mommy-baby date, right? It often is, especially on the nights when dinner is super-simple: minimal cooking, mostly reheating, a leisurely meal (ha!) and lots of playing. My solution: meals I can make ahead, freeze and then just reheat. (Eggs and toast are always a backup!)
The thing about cooking ahead is that I have to set aside the time to cook at some point. But then, on crazy nights when we just need to eat, we have a meal that’s all ready to go. That’s an investment that pays off big for my sanity and satisfaction (usually...read full post »
Last fall at my husband’s grandmother’s 100th birthday party in Minneapolis was when I first heard of “hotdish.” The word, spoken with a slight Minnesotan lilt, seemed so much more nostalgic than “casserole,” which is in essence what a hotdish is. Apparently hotdish has been the answer to what’s for dinner in Minnesota, as well as the Dakotas, Wisconsin and parts of Iowa, since at least the 1800s.
Related Link: Healthy Casserole Recipes
To be proper, the dish should include meat of some sort, a starch (potatoes, rice or noodles are common), a bit of vegetable (frozen or canned, preferably, for ease) and a binder, which is typically a creamy soup, such as cream of mushroom...read full post »
My pantry at home is always well-stocked. (Actually most people would probably call it overstocked.) I don’t feel right if my cupboards are bare. And once I started working on our new book, EatingWell on a Budget, I realized that my pantry-stocking obsession also had the benefit of helping me save money: when I have key ingredients on hand to make dinner, I’m much less likely to call for delivery or go out. (Plus cooking at home is almost always cheaper than going out.)
Here are eight of my favorite ingredients to keep on hand that help stretch my food dollars further.
Cost: about 44¢ apiece
Russet potatoes, which are a good source of...
There are some vegetables that are pretty easy to love—red bell peppers and carrots come to mind. But many people have hangups about certain vegetables. Sometimes it just takes the right preparation of one of those vegetables on your “nasty” list to change your mind.
Related Link: The Easiest Ways to Cook 20 Vegetables
Take my husband, for instance: when I met Dan, he hated Brussels sprouts...until one fine fall day. I braised them in a little chicken broth with fresh thyme and sliced shallots until they were perfectly tender. Dan whined a bit when he saw them on his dinner plate, but he’s good about trying things he doesn’t like. His eyes lit up after his first bite. He now...read full post »
When I think about food antidotes for aging body parts, I think of my Baby Boomer parents (sorry, Mom and Dad!). I don't think of myself or my husband. Turns out I should—and so should you—because what you eat can help ward off aging starting in your twenties or thirties. Don't despair, Mom and Dad, because it's not all downhill yet: there are also food antidotes when you're in your fifties, sixties and beyond! Here's what you can eat to keep your body healthy as you age.
From our mid-twenties on, the brain—particularly the frontal lobe, where much of problem-solving and short-term memory is processed—shrinks at a rate of 2 percent per decade. A 2006 study in Neurology showed that people who...