EatingWell Blogs (Page 3)
Q. Can I use wax paper instead of parchment paper? —D. Piazza, San Diego, CA
A. Wax paper and parchment paper can be used interchangeably in many applications, but not all. Wax paper melts when exposed to heat, while parchment can withstand temperatures up to 450°F, depending on the brand. Both types of paper are a great surface for rolling out pastry dough to prevent sticking and for layering cookies and candies when storing. But parchment paper is the one to choose when lining a baking sheet for a batch of cookies or a pan for roasting meat or vegetables. It’s also the only paper to use when cooking en papillote (i.e...read full post »
I'm not typically a sneaky chef. I'm lucky that, so far, my daughter eats the same food at dinner that my husband and I are eating. She loves "crazy" stuff like beets, parsnips and rutabaga. That being said, she'd choose a sweet treat over veggies any day, like most kids her age. So I'm not adverse to sneaking more veggies in where she least expects it—dessert. And, let's face it: a little extra veg couldn't hurt the grownups either.
Here are 9 ways you can turn vegetables into dessert:
1. Put potatoes into cupcakes: Mashed potatoes give Blueberry Cupcakes great texture, almost like pound cake.
Over the years I have perfected my banana bread recipe—one of my favorite solutions for using overripe bananas. I use all whole-grain flour or whole-grain flour mixed with white all-purpose flour, and rely as much as I can on the natural sweetness of the bananas to cut the total amount of granulated sugar called for in the recipe. I also like to roughly mash, or chop, my bananas so that there are big chunks of fruit to bite into. I always throw in a handful of toasted chopped walnuts and sometimes I'll add a pinch of cinnamon or nutmeg and a handful of dark chocolate chips.
Want to lighten up your favorite banana bread recipe? Here are 4 of my best tricks you can use to make your banana...read full post »
I’ve discovered how to make casual summer entertaining super-easy and infinitely more fun: I simply plug in my slow cooker. I used to spend all day making side dishes and sweating for hours at the grill, not realizing until the end of the party that the only time I interacted with anyone was when they came to get a burger from me.
Now I let my slow cooker do most of the work. If I’m having what feels like the whole neighborhood over, I can free up space on my packed grill by using this handy tool to make one of the main courses. Who doesn’t love fork-tender brisket piled on a sandwich and topped with pickles and garlicky mayo or chicken drumsticks coated in sticky honey-orange sauce? I can also use the slow cooker to prepare great sides like a tangy, warm German potato salad starring fresh fingerling potatoes or Quinoa-Summer Squash Casserole....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 »