January/February 2011

How Healthy Is Soy Really?

Erin McCormick — Thu, 06 Jan 2011 16:17:47 +0000

How Healthy Is Soy Really?

Packed with high-quality protein, fiber and other good-for-you phytochemicals, soy seems to be a naturally healthful choice. But despite its healthy halo, some experts say soy isn’t a good choice for every condition. Here, we outline the pros and cons.

Amy Paturel

The pros and cons of soy for your body.

January/February 2011

Slow-Cooker Recipes You Cook Once and Can Eat Twice

Erin McCormick — Wed, 05 Jan 2011 21:07:33 +0000

Slow Food, Fast: Cook once, eat twice with these 8 tasty, time-saving recipes

Though I love to cook, there are days when I’m so busy that all I want is a quick solution to dinner. Enter the slow cooker: it’s the best time-management tool any cook can have. A slow cooker allows me to prep ingredients for a recipe when it fits my schedule, then throw everything in the slow cooker, go out to work or run errands, and when I get home I don’t have to start fussing with dinner—the work’s already done.

Judith Finlayson

Time-saving and money-saving crock pot recipes

January/February 2011

Devilish Egg

Erin McCormick — Tue, 04 Jan 2011 22:21:18 +0000

Devilish Egg

A hard-boiled egg is a protein-packed snack on its own—give it a little more pizzazz with a bit of mayo and mustard on top.

Lemons Desktop Wallpaper

Penelope Wall — Mon, 03 Jan 2011 18:31:02 +0000

January/February 2011

Lemon Pavlova

Erin McCormick — Fri, 17 Dec 2010 17:14:50 +0000

Lemon Pavlova

This show-stopping dessert is a New Zealand (and Australian) classic reportedly created in honor of the famous ballerina Anna Pavlova when she visited the Southern Hemisphere. Our version delivers a wonderful combination of sweet meringue crunch and velvety tart lemon curd. The meringue is somewhat fragile—expect it to crack and crumble a bit as you slice it into individual servings. For the best results, avoid making the meringue on a humid or rainy day. The extra moisture in the air may prevent it from drying and crisping properly.

Risotto Cakes

Erin McCormick — Fri, 17 Dec 2010 17:05:11 +0000

Risotto Cakes

Turn leftover risotto into crispy risotto cakes with this easy recipe. Serve with marinara sauce and a big salad for a fast dinner or with poached eggs on top for brunch.

Leek & Pancetta Risotto

Erin McCormick — Fri, 17 Dec 2010 16:49:51 +0000

Leek & Pancetta Risotto

Sizzled pancetta gives this creamy leek risotto great flavor and a bit of added crispy texture. We add a splash of wine along with each addition of broth to give the dish a more pronounced wine flavor. If you’d prefer the wine to be more subtle, add the entire cup at the end of Step 3 and cook, stirring, until the liquid is gone, then begin adding the broth. You can substitute more broth in place of the wine.

Green Risotto

Erin McCormick — Fri, 17 Dec 2010 16:43:10 +0000

Green Risotto

Serve this pretty, pesto-flavored risotto alongside roasted chicken or pork roast or serve with a big salad for a light dinner. We add a splash of wine along with each addition of broth to give the dish a more pronounced wine flavor. If you’d prefer the wine to be more subtle, add the entire cup at the end of Step 3 and cook, stirring, until the liquid is gone, then begin adding the broth. You can substitute more broth in place of the wine.

Basic Risotto

Erin McCormick — Fri, 17 Dec 2010 16:38:02 +0000

Basic Risotto

Slowly adding hot broth to arborio rice helps release the starch from the rice, giving risotto its characteristic silky, creamy texture. We add a splash of wine along with each addition of broth to give the dish a more pronounced wine flavor. If you’d prefer the wine to be more subtle, add the entire cup at the end of Step 2 and cook, stirring, until the liquid is absorbed, then begin adding the broth. If you prefer to omit wine, use more broth in its place.

Spicy Stir-Fried Broccoli & Peanuts

Erin McCormick — Fri, 17 Dec 2010 16:31:52 +0000

Spicy Stir-Fried Broccoli & Peanuts

Broccoli and red bell pepper tossed with a spicy peanut sauce makes a delicious side or stir in some cooked chicken or tofu to make it a main dish.

Irene’s Winter Salad

Erin McCormick — Fri, 17 Dec 2010 16:27:00 +0000

Irene’s Winter Salad

Steamed broccoli and cauliflower florets tossed with a tangy lemon dressing is a great alternative to a green salad or steamed vegetable side dish.

Broccoli with Creamy Parmesan Sauce

Erin McCormick — Fri, 17 Dec 2010 16:22:07 +0000

Broccoli with Creamy Parmesan Sauce

Topping steamed broccoli with a good-for-you cheese sauce is an easy way to entice picky eaters to eat their veggies.

Quick Beef & Barley Soup

Erin McCormick — Fri, 17 Dec 2010 16:16:57 +0000

Quick Beef & Barley Soup

Quick-cooking barley and sirloin help get this beef-and-barley soup on the table in a snap—and it doubles easily. If leftovers get too thick in the fridge, add a little broth when you reheat it. Serve with crusty bread and a glass of malbec.

Pulled Pork with Caramelized Onions

Erin McCormick — Fri, 17 Dec 2010 16:10:15 +0000

Pulled Pork with Caramelized Onions

Traditional pulled pork is barbecued, which gives it a smoky flavor. But the slow cooker happens to be the absolute easiest way to cook pulled pork—and you can get a hint of smoke by adding chipotle chile. Serve the pulled pork with potato salad, collard greens and grits. Or make it into a sandwich and serve it on a bun with coleslaw.

Pulled-Pork Torta

Erin McCormick — Fri, 17 Dec 2010 16:04:03 +0000

Pulled-Pork Torta

This fun layered tortilla and pulled pork dish is made in a pie pan, which is just the right size to fit an 8-inch flour tortilla. Serve with a dollop of guacamole or sour cream and a tossed salad.