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EatingWell Blogs (Page 253)

July 16, 2010 - 12:01pm

It’s too hot and humid for me to consider turning on my oven or stove in the evening. I’ve got the whole no-cook dinner thing down and am well versed in making my whole meal on the grill, but what about dessert? I need sweet treats in my life, but right now I don’t want to turn on the oven to bake cookies and I want more variety than ice cream.

Well, the oven isn’t my only option for cooking dessert—I can make (pretty impressive, it turns out) desserts in the microwave. Many of these dessert...

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July 15, 2010 - 10:46am

My husband, Russ, likes to make recipes that have at least 4,000 ingredients and take a minimum of 8 hours to cook. OK, so that’s a slight exaggeration. But only slight. He does prefer recipes that are more of a production.

But me, I like to streamline. I’m always looking for shortcuts and ways to speed things up (maybe because I cook all day at work in the EatingWell Test Kitchen). So when Russ doesn’t have all day to cook, I step in and look for dinners I can make in 3 steps or less. That way, I’m guaranteed to not spend all night in the kitchen.

Here are some of my picks for super-simple dinner recipes done in 3 steps or less:

Steak...

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July 14, 2010 - 11:08am

When I was writing about corn for the July/August issue of EatingWell Magazine, I decided to pose this question online: What do you want to know about corn?

My friend Lee pointedly asked, “Is corn even good for you?”

Good question. Is corn even good for you? Actually, it is, for two reasons.

Related Link: Find fiber-rich recipes to help you shed pounds.

First, corn is a starchy vegetable, and like other starchy vegetables (potatoes, peas) it contains fiber—in this case 4 grams per 1 cup of kernels, which is about 1 large ear. Eating enough fiber is important for helping to prevent chronic diseases like diabetes, heart disease and certain types of cancer....

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July 13, 2010 - 11:19am

I won my husband’s heart with a stuffed mushroom. That’s right, you heard me: a portobello mushroom stuffed with two of his least favorite foods—tomatoes and olives.

It was five years ago this summer; our second date. I already knew I liked him. A lot. And I wanted to cook him dinner—a fantastic mouth-watering dinner to impress him and win him over forever. I wasn’t eating meat at the time, so I picked this recipe that sounded meaty and satisfying: Tomato-&-Olive-Stuffed Portobello Caps, which get all smoky and yummy on the grill. They were unbelievably good; I even impressed myself.

Related Link: Meatless Meals: 20...

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July 12, 2010 - 12:04pm

I’m not naming any names, but I have a family member who rarely eats carbs. The reasoning? In their words, not mine, “they make you fat.” (And chances are, thanks to the Atkins craze, you too know at least one of these no-carb eaters.)

It makes no difference to me that this person avoids carbs, but what does bother me is the misinformation “carbohydrates make you fat.” (Find 5 more nutrition myths busted here.) They don’t. Sure, if eaten in unnecessarily large quantities they could contribute to weight gain, but, then again, so could too much of any food. In fact, carbohydrates are a healthy addition to your diet. Here are 6 reasons to keep carbs in your diet.

1. Carbs can...

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