If you asked me to name the one ingredient I cannot live without in my kitchen, I'd say garlic. I use garlic in just about every sauce, salsa, stir-fry or soup I make. I love it for its flavor and I'm protecting my health while I tickle my taste buds—that's great news! Studies show garlic may lower breast, colon, stomach, throat and skin cancer risks. It's heart-healthy, too, as it's been shown to prevent clotting. Find out the secret to all these health benefits and try these kitchen tricks to make the most of garlic's cancer-fighting properties.
When I get home after work I’m hungry. But even though my husband and I are ready to eat, the baby wants to play, the dog needs to go for a walk and someone still needs to cook dinner! In our house, dinner must be super-quick, easy and healthy. Our solution? Pull out a big pot and make one of these 6 speedy soups, ready in 30 minutes or less. These recipes are loaded with healthy vegetables, whole grains and just enough lean protein to fill us up. And at $3 or less per serving, they’re all budget-friendly.
With all the media hype about the H1N1 flu virus and the seasonal flu, I’m finding it hard not to be worried about getting sick this winter. I want to keep my immune system as healthy as possible, so I’m going to include these 3 immunity boosters in my diet. (Get the facts about 5 common “cold cures” here.) Plus, I’ll wash my hands, take a multi-vitamin and try to get enough sleep too.
1. Chicken Soup
I love throwing Halloween parties. I think the key to hosting a good family-friendly Halloween party is serving good food and having a fun activity for the kids (after they’ve finished trading candy, of course). This year we’ll make Spooky Fruit Faces (see instructions below), a super-fun craft for the kids to do while the adults sneak a peanut butter cup or two. For dinner, I’ll serve Healthy Halloween Recipes with an orange-and-black theme.
Here’s what’s on my party menu:
What do I have in common with top chefs Alton Brown, Rick Bayless, John Ash and Barton Seaver? (Hint: it is not cooking skill.) As of today, neither they nor I will eat or serve Chilean sea bass, orange roughy, monkfish, shark or dozens of other fish.
This week, the American Cancer Society and the American Heart Association came out with the news that the risks of drinking might outweigh its potential health boons. In other words, all that good news we’ve been hearing about how moderate drinking helps your heart, protects against Alzheimer’s and may even strengthen bones is only half the story.
When we were kids, my mom loved to bake with my sister and me. She would put my sister in charge of mixing the dry ingredients and I was in charge of the wet. We loved having a job in the kitchen and we looked forward to eating the delicious cookie recipes we made as our after-dinner treat.
The weather may be cooling off but salad season is definitely not over. In fact, some of my favorite fall recipes are salads because there’s a huge variety of vegetables that are still fresh—from broccoli and cabbage to spinach and mixed greens. These dinner salads come together quickly and are an easy and delicious way to make good use of all the produce I get from my farm share. Plus with a little protein a salad is substantial enough for dinner and satisfies my hunger.
Some cooks swear by their steamer basket for quick vegetable side dishes. But I couldn’t live without my roasting pan. After a busy day at work, I just cut up whatever vegetables I have in the fridge, toss them with a bit of oil, salt and pepper and pop them in a hot oven. A stir or two later, I have roasted vegetables full of flavor you could never coax from a steamer basket.
Here are three secrets to roasting vegetables perfectly every time: