EatingWell Blogs (Page 257)
We use a lot of oil in my house. That sounds gross, I know. Let me explain. It’s really just that one of our healthy-cooking rules is to not use much, if any, butter. So when we need a little grease—be it in a skillet or a muffin tin—we use oil.
Most of the time, it’s canola oil, which led us (and a lot of EatingWell readers) to wonder: is it really all that healthy to cook with? (Choose a cooking oil based on your needs and preferences with this Cooking Oil Guide.)
Here’s what I found:
• Canola oil is a good source of monounsaturated fats, the kind that, when used to...read full post »
Let’s face it, a quick dinner isn’t so quick if you’re stuck washing a dozen pots and pans when you’re through. To me, nothing is worse than facing a mountain of dishes in the sink when dinner is over. But I’ve figured out a way to keep that mountain to a minimum.read full post »
How many of us grew up eating grilled cheese sandwiches? As a kid, it was my favorite food for hot lunch. Even now, I still get weak in the knees for grilled cheese. And my husband, Colin, asks if we can have it for dinner at least once a week.
I try to indulge the craving often, but let’s face it: greasy grilled cheese is not exactly the healthiest fare, and I also want to get a satisfying meal out of the deal. So, I like to spice things up with unexpected—and healthful—ingredients. This week for dinner, for example, we made Hot Chile Grilled Cheese sandwiches. Mashed-up beans, salsa and hot peppers bulk up the...read full post »
I heart guacamole. I can eat it morning, noon and night (really). I like to have the ingredients on hand to make it for a pre dinner snack or for when guests stop by on a moment’s notice. The key to making awesome guacamole, like Roasted Garlic Guacamole with Help-Yourself-Garnishes from Rick Bayless’s upcoming book, Fiesta at Rick’s, is to use the freshest ingredients. Here are some tips for buying the key produce items—garlic, avocados, cilantro and lime—to make the best guacamole.
Are you one of the people who would argue that making guacamole with anything more than avocados, salt and lime juice is a recipe for disaster? What do you put in...read full post »
Since it’s spring, I’m doing all the traditional spring things: I’ve packed up my winter sweaters and I’m digging into spring cleaning. But I haven’t put away my slow cooker. Since it’s still light when I get home from work, I want to take a walk with my son and husband or play with our dog in the yard, not spend a half hour or more making dinner. Slow cooker recipes that practically cook themselves are my answer to having it all.
So I’m still cranking away on my slow-cooker routine:
- The night before, I pick a yummy slow-cooker recipe and prep all my ingredients.
- Before I leave for work in the morning I put all the ingredients in the slow-...