Saute

Baked Cod Casserole

admin — Wed, 09 Jan 2019 17:58:08 +0000

Dry white wine and Gruyère cheese give this fish casserole a rich flavor that hides its virtue. Before baking, we top the dish with seasoned whole-wheat breadcrumbs, which add a wholesome, nutty flavor and dietary fiber. For variety, you can substitute almost any mild white fish.

Scallop & Pepper Tacos

Nifer — Mon, 06 May 2013 19:39:46 +0000

Scallop & Pepper Tacos

Take a break from classic taco fillings with this scallop, herb and bell pepper taco recipe. Swap peeled raw shrimp for the scallops if you prefer.

Chicken Taco Bowls for Two

Nifer — Mon, 06 May 2013 19:08:23 +0000

Chicken Taco Bowls for Two

In this chicken taco bowl recipe we use the underside of a muffin tin as a mold to bake cute little taco bowls. Then we fill them up with a zesty chicken filling and taco fixings.

Pinto Bean Chilaquiles

Nifer — Mon, 06 May 2013 18:48:56 +0000

Pinto Bean Chilaquiles

This Mexican chilaquiles recipe is a one-skillet dish made with corn tortillas and eggs. Making chilaquiles is a great way to use stale tortillas, as they are crisped in the oven before being simmered in a flavorful garlicky sauce. Unless you want a very spicy sauce, make sure to use regular (not hot) chili powder.

Thai Red Curry with Vegetables

Nifer — Fri, 26 Apr 2013 18:52:47 +0000

Thai Red Curry with Vegetables

This flavorful Thai red curry recipe matches sweet potatoes with fresh dandelion greens and asparagus, though you can also substitute cauliflower florets, cubed Asian eggplant, squash or carrots. If using cauliflower or eggplant, add them earlier, when the potato is only partially cooked, as they will take longer to cook than asparagus. Classic Thai red curry is flavored with lime leaves and Thai basil. If you find them, use them, but even without them the vegetable curry will still be a knockout.

Spring Salad with Peas & Frizzled Shallots

Nifer — Fri, 26 Apr 2013 18:15:53 +0000

Spring Salad with Peas & Frizzled Shallots

This simple spring salad recipe combines red leaf lettuce and frisee with fresh peas and crispy fried shallots tossed with a light tarragon-infused vinaigrette dressing. The fried shallots give this salad an out-of-this-world flavor. And compared with store-bought fried onions, they have half the calories and a fraction of the saturated fat and sodium.

Bacon, Tomato & Farro Salad

Nifer — Fri, 26 Apr 2013 17:37:42 +0000

Bacon, Tomato & Farro Salad

We love farro, a high-fiber whole grain, because it cooks in about 15 minutes and has an amazing toothsome texture perfect for grain salads. In this healthy farro salad recipe we combine it with smoky bacon, sweet cherry tomatoes and fresh basil for an easy side dish or light lunch. Look for farro at natural-foods stores and gourmet food markets.

Chicken Taco Bowls

Nifer — Wed, 17 Apr 2013 20:25:12 +0000

Chicken Taco Bowls

This chicken taco bowl recipe uses the underside of a muffin tin as a mold to bake cute little homemade “tortilla bowls.” The “tortilla bowls” are filled with a zesty chicken filling and topped like nachos. If you have 2 large muffin tins, you can make all 8 “bowls” at once. Bake them in the upper and lower thirds of the oven, rotating top to bottom about halfway through baking.

Pistachio Breakfast Sausage Patties

Nifer — Mon, 15 Apr 2013 16:22:16 +0000

Pistachio Breakfast Sausage Patties

This breakfast sausage patty recipe transforms plain breakfast sausage into something special with a few simple additions. The surprise ingredient: pistachios! Plenty of black pepper and a big pinch of cayenne make this breakfast sausage pleasantly spicy—use less if you prefer. The recipe, which can be made ahead and refrigerated or frozen, yields 8 small sausage patties, but can easily be doubled and cooked in two batches.

Vegetarian Thai Red Curry

Erin McCormick — Mon, 15 Apr 2013 15:40:26 +0000

Vegetarian Thai Red Curry

This flavorful vegetarian Thai red curry recipe matches sweet potatoes with fresh dandelion greens and asparagus, though you can substitute cauliflower florets, cubed Asian eggplant, squash or carrots. If you’re using cauliflower or eggplant, add them earlier, when the potato is only partially cooked, as they will take longer to cook than asparagus. Classic Thai red curry is flavored with lime leaves and Thai basil. If you find them, use them, but even without them the vegetable curry will still be a knockout.

Quinoa Peanut Soup (Sopa de Mani)

Sarah Hoff — Mon, 25 Feb 2013 21:07:10 +0000

Quinoa Peanut Soup (Sopa de Mani)

This spicy vegetable, quinoa and peanut soup recipe is a modern take on a traditional Bolivian soup recipe called Sopa de Mani. Serve this healthy quinoa soup recipe as a starter or make it a heartier meal by adding diced cooked chicken or turkey breast to the soup.

Spiced Breakfast Quinoa

Sarah Hoff — Mon, 25 Feb 2013 20:14:33 +0000

Spiced Breakfast Quinoa

Quinoa is often turned into a creamy hot breakfast cereal in Bolivia, where much of the world’s quinoa is grown. This healthy breakfast quinoa recipe is a hot cereal that is infused with an aromatic chai-inspired blend of spices—cinnamon, nutmeg and ginger.

Salsa-Tofu Breakfast Burrito

Sarah Hoff — Mon, 25 Feb 2013 20:01:44 +0000

Salsa-Tofu Breakfast Burrito

Even though this healthy breakfast burrito comes together in just 5 minutes, you can make this burrito even faster by skipping the skillet and combining the tofu, salsa, salt and pepper in a bowl and microwaving until hot, about 1 minute. Use soy cheese to make it a vegan burrito.

Green Eggs & Ham Bagel Breakfast Sandwich

Sarah Hoff — Mon, 25 Feb 2013 18:47:02 +0000

Green Eggs & Ham Bagel Breakfast Sandwich

This healthy bagel breakfast-sandwich recipe, with layers of ham, Swiss cheese, egg and spinach, is ready in just 5 minutes and can be wrapped up to eat on the go.

Sole with Garlic-Almond-Caper Sauce

Sarah Hoff — Fri, 22 Feb 2013 17:14:24 +0000

Sole with Garlic-Almond-Caper Sauce

In this quick fish recipe, seasoned fillets of sole (or flounder) are sautéed in a hot skillet and topped with a simple sauce of sautéed garlic, slivered almonds, capers and lemon juice—a riff on sole meunière. This is a very simple dish but all your ingredients need to be ready by the stove because it cooks quickly once you turn on the heat.