Pomegranate-Cinnamon Tabbouleh Food

Adapted from How to Eat Weekends by Lynne Rosetto KasperMakes 6 servingsGRAIN1½ cups medium or coarsely ground bulgur wheatDRESSING1 large garlic clove, mincedGenerous ¼ teaspoon ground cinnamon3 tablespoons pomegranate molasses*2 to 3 tablespoons water or dry white wine¾ teaspoon saltFreshly ground black pepper1/3 cup expeller-pressed canola or safflower oilSALAD2 Belgian endives or ½ medium head of radicchio, trimmed, cored, and coarsely chopped1 medium fennel bulb, cored, quartered, and coarsely chopped, fronds reserved½ cup chopped fresh flat-leaf...

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Rosemary-Orange Cauliflower Puree Food

Adapted from How to Eat Weekends by Lynne Rosetto KasperMakes 8 servingsINGREDIENTS1 large cauliflower (2½ to 3 pounds) with its greens¼ pound Tuscan kale* (about 6 leaves) or regular kale, ribs removed and leaves torn1 large onion, thinly sliced6 garlic cloves, crushed1½ tightly packed teaspoons fresh rosemary leaves, or more to tasteFinely grated zest of 2/3 large orange, or to tastefreshly ground black pepper½ teaspoon salt¼ cup extra-virgin olive oil1 tablespoon unsalted butterDIRECTIONS1. Cut the cauliflower into florets, then thinly slice...

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Braised Kohlrabi with Fennel & Leeks Food

Adapted from From Farm to Fork by Emeril LagasseMakes 6 servingsINGREDIENTS2 tablespoons olive oil 1 tablespoon butter 3 large heads kohlrabi, cut into ½-inch-thick wedges 2 leeks, white and light green parts, well rinsed and sliced into ¼-inch-thick rounds 1 large bulb fennel, cored and sliced ¼ cup dry white wine 1 cup vegetable stock, or canned low-sodium vegetable broth, more as needed4 sprigs fresh thyme 3 sprigs fresh fennel fronds, plus 1 tablespoon chopped ¼ teaspoon freshly ground white pepper ¼ teaspoon kosher salt DIRECTIONS1. Combine...

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Gumbo with Smoked Turkey & Wild Rice Food

Adapted from From Farm to Fork by Emeril LagasseMakes 6 servingsINGREDIENTS2 tablespoons olive oil1 small onion, chopped 3 tablespoons chopped scallions, white and light green parts, plus more for garnish ½ tablespoon chopped garlic ½ pound smoked turkey thigh or smoked turkey sausage, diced 1½ pounds fresh cooking greens – a mix of spinach, collard greens, turnip greens -tough stems removed, leaves rinsed and coarsely chopped ½ pound green cabbage, cored and coarsely chopped 3 quarts chicken stock or canned low-sodium chicken broth 2 cups wild...

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Tuscan Kale & White Bean Ragout Food

Adapted from From Farm to Fork by Emeril LagasseMakes 4 servingsINGREDIENTS2 tablespoons olive oil 1 bay leaf 2 cloves garlic, smashed and roughly chopped ¼ teaspoon crushed red pepper 1 small red onion, sliced 1½ pounds Tuscan kale,* rinsed, patted dry, and cut crosswise into 1-inch-wide slices ¼ teaspoon freshly ground black pepper, plus more if needed 2 15-ounce cans no-salt-added cannellini beans or white beans, drained and rinsed1 cup canned no-salt-added diced tomatoes, with their juices ½ cup vegetable stock or canned low-sodium vegetable...

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Apple Crisp Food

Adapted from Comfort Food Fix by Ellie KriegerMakes 8 servingsINGREDIENTS FOR THE TOPPING1/3 cup old-fashioned rolled oats½ cup whole-wheat pastry flour¼ cup sliced almonds2 tablespoons toasted wheat germ¼ cup packed dark brown sugar¾ teaspoon ground cinnamon¼ teaspoon ground nutmeg1/8 teaspoon salt1 tablespoon cold unsalted butter, cut into pieces2 tablespoons canola oil1 to 2 tablespoons cold waterINGREDIENTS FOR THE FILLING3 large Rome or Empire apples (about 1½ pounds)3 medium Golden Delicious apples (about 1 pound)3 medium Granny Smith apples...

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Honey-Crisp Oven-Fried Chicken Food

Adapted from Comfort Food Fix by Ellie KriegerMakes 6 servingsINGREDIENTS6 skinless, bone-in chicken thighs (about 2 pounds)2/3 cup low-fat buttermilk4 cups whole-grain cereal flakes½ teaspoon paprika½ teaspoon garlic powder½ teaspoon kosher salt¼ teaspoon freshly ground black pepper¼ teaspoon cayenne pepperOlive oil cooking spray2 tablespoons honeyDIRECTIONS1. Place the chicken in a bowl with the buttermilk and toss to coat. Marinate in the refrigerator for at least 1 hour and up to 4 hours. 2. Place the cereal flakes in a food processor and...

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Autumn Vegetable Curry Food

Adapted from Comfort Food Fix by Ellie KriegerMakes 6 servingsINGREDIENTS1 large onion, coarsely chopped4 cloves garlic, peeled1 1½-inch length fresh ginger, peeled and thinly sliced1½ tablespoons yellow curry powder¼ teaspoon cayenne pepper, plus more to taste2 tablespoons canola oil2 tablespoons tomato paste2 cups low-sodium vegetable broth1 cup light coconut milk1 cinnamon stick¼ teaspoon freshly ground black pepper, plus more to taste½ head cauliflower, broken into 1½-inch-wide florets (about 3 cups)1 pound sweet potatoes, peeled and cut into...

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Sweet & Tangy Three Bean Salad Food

Adapted from Comfort Food Fix by Ellie KriegerMakes 8 servingsINGREDIENTS½ small red onion, thinly sliced into half-moons¾ pound green beans, trimmed¾ pound wax beans, trimmed¼ cup honey½ cup cider vinegar3 tablespoons extra-virgin olive oil½ teaspoon salt¼ teaspoon freshly ground black pepper1 15-ounce can no-salt-added kidney beans, rinsed and drained1 medium red bell pepper, trimmed and sliced into matchsticksDIRECTIONS1. To mellow the bite of the onion, place it in a bowl of ice water and allow it to soak for 30 minutes. Drain.2. Place the...

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Baked Pumpkin-Orange Custard Food

From Food Matters Cookbook by Mark Bittman Makes 6-8 servings INGREDIENTS 2 tablespoons unsalted butter, melted, plus more for greasing the pan 2 eggs ¾ cup brown sugar 12 ounces soft silken tofu 3 cups (two 15-ounce cans) puréed pumpkin (unsweetened and unseasoned) ½ teaspoon cinnamon, or more to taste ¼ teaspoon nutmeg ¼ teaspoon allspice Grated zest and juice of 1 orange Pinch of salt DIRECTIONS 1. Heat the oven to 350°F. Grease an 8- or 9-inch square pan or pie plate with a little butter. Use an electric mixer or a...

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Couscous Salad with Dried Cranberries & Pecans Food

From Food Matters Cookbook by Mark BittmanMakes 4 servings INGREDIENTS1 cup couscous, preferably whole wheatSalt2 large carrots, grated ½ cup chopped pecans ½ cup dried cranberries ¼ cup chopped scallions ¼ cup olive oil, or more as needed Grated zest and juice of 1 lemon, or more juice as needed 1 teaspoon coriander Pinch of cayenne, or to taste Black pepper ½ cup chopped fresh parsley 1 tablespoon chopped fresh sage, or 1 teaspoon driedDIRECTIONS1. Put the couscous in a small pot and add 1½ cups water and a pinch of salt. Bring the water to...

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Quick Tostados Food

Makes 6 servingsINGREDIENTS1 tablespoon canola oil2 cloves garlic, minced2 15-ounce cans no-salt-added black beans¼ teaspoon kosher salt2 cups cooked shredded chicken breast or diced smoked tofu6 cups shredded romaine¼ cup low-fat sour cream2 tablespoons Mexican hot sauce12 tostados1 avocado, diced½ cup grated Mexican cheese (queso anejo or blanco)½ cup chopped cilantro DIRECTIONS1. Heat the oil in a medium skillet over medium heat. Add the garlic and stir for about a minute. Then add the beans with their liquid. Mash the beans with a potato masher...

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Sweet Potato with Caramelized Onions & Guajillo Chili Dressing Food

Adapted from Mexican Everyday by Rick BaylessMakes 6 servingsINGREDIENTS1/3 cup olive oil1 dried guajillo* chili, stem and seeds removed1 clove garlic2 tablespoons balsamic vinegar½ teaspoon kosher salt1 large red onion, chopped2 pounds sweet potato, cut into ½-inch cubesDIRECTIONS1. Pour the oil into a very large skillet and set over medium heat. When the oil is warm, add the chili and garlic. Turn and stir until the chili is toasty smelling (about 30 seconds). Remove from the heat. 2. Put the chili in a blender with the vinegar and salt. Blend...

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Green Bean Salad with Red Onion & Salsa Dressing Food

Adapted from Mexican Everyday by Rick BaylessMakes 6 servingsINGREDIENTS1 pound green beans, trimmed1 small red onion, thinly sliced3 tablespoons olive oil3 tablespoons bottled salsa, preferably green tomatillo salsa2 teaspoons fresh lime juice3 sprigs cilantro, plus more for garnish¼ teaspoon kosher saltDIRECTIONS1. Steam the green beans until tender-crunchy, about 3 minutes. Allow them to cool then toss with the red onion in a large bowl. 2. Combine the remaining ingredients in a blender or mini food processor. Process until smooth. 3. Toss...

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Squash & Mushroom Salad Food

Adapted from Molto Gusto by Mario BataliMakes 6 servingsINGREDIENTS1 small butternut squash (about 1¼ pounds), peeled, seeded, and cut into ½-inch pieces ½ pound baby shiitake mushroom caps, left whole, or larger caps, cut into ¼-inch-thick slices3 large shallots, cut into ¼-inch dice ¼ cup extra-virgin olive oil ½ teaspoon Maldon or other flaky sea salt Coarsely ground black pepper 1 tablespoon truffle oil or extra-virgin olive oil 2 tablespoons balsamic vinegar Juice of 1 lemon 1 teaspoon minced fresh rosemary ¼ pound cremini mushrooms, trimmed...

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Mussels with Peperonata Food

Adapted from Molto Gusto by Mario BataliMakes 8 servingsINGREDIENTS5 garlic cloves, thinly sliced ½ cup extra-virgin olive oil 1 pound red bell peppers (3 large), cored, seeded, and cut into ½-inch dice 1 pound green bell peppers (3 large), cored, seeded, and cut into ½-inch dice 1 red finger chile or serrano chile, thinly sliced ¾ cup dry white wine 2 pounds PEI* or other small mussels, scrubbed and debearded 1 cup no-salt-added diced tomatoes, simmered until reduced by half ¼ teaspoon Maldon or other flaky sea salt DIRECTIONS1. Combine half...

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Green Beans with Charred Onions Food

Adapted from Molto Gusto by Mario BataliMakes 6 servingsINGREDIENTS1 pound green beans or haricots verts 2 medium sweet onions, such as Vidalia or Walla Walla 1½ tablespoons balsamic vinegar 1½ tablespoons orange juice 2 tablespoons extra-virgin olive oil ¼ teaspoon Maldon or flaky sea salt DIRECTIONS1. Bring 4 quarts of water to a boil in a large pot. Add the beans and blanch until crisp-tender, 3 to 5 minutes. Drain in a colander and cool under cold running water; drain well. 2. Halve the onions lengthwise and trim off the ends. Cut lengthwise...

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Fennel & Apple Soup Food

Makes about 8 cupsINGREDIENTS1 onion, minced3 small shallots, minced3 fennel bulbs, diced1 apple, peeled, cored and diced3 tablespoons extra-virgin olive oil1 tablespoon fennel seed1 quart vegetable stock or low-sodium broth½ teaspoon fresh thyme leaves½ teaspoon salt Freshly ground black pepperDIRECTIONS1. Gently sauté the onion and shallots in 1 tablespoon olive oil without browning them. 2. Add the fennel and apple. Season with pepper. 3. Stir in the fennel seeds and cover with stock. Simmer for 30 minutes. 4. Add thyme, and season with up...

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Potato Chips: The Snack Food

North Americans today consume more potato chips than any other people in the world. As a world food, potatoes are second in human consumption only to rice. It takes 4 pounds of potatoes to make 1 pound of potato chips. Very calorie dense where a small 2 oz. bag has over 300 calories. Potato chips are deep fried in oxidized oil that is re-used for weeks at a time! Deep fried at high temperatures which cause the chemical, acrylimide to be released. Acrylimides are a known cancer causing agent that also causes nerve damage. When you eat 1 single...

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Donuts Food

The average donut contains approximately 300 calories. One donut provides more than 50% of your recommended daily carbohydrate intake. High in salt content which will promote water retention. Donuts are deep fried in oxidized oil that is re-used for weeks at a time! Oils at high temperatures developed rancidity and free radicals which can poison and slow your metabolism, seriously threaten your health and has high sugar content which promotes sugar cravings and ages skin....

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Ice cream Food

High in fat content. 1 serving (usually 4 ounces!) can provide as much as 50% of your recommended fat for the day. High in carbohydrates. 1 serving is almost 40% of your total recommended carb intake for the day. High in sugar which promotes sugar cravings and causes skin to wrinkle. Full of hydrogenated and trans-fats which are unnatural and elevate cholesterol clog arteries create free radicals (which may cause cancer) Hormones put into cows to increase milk production will slow your metabolism, and can cause breast and ovarian tumours, cysts...

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Chicken Tenders Food

(Usual serving size is 6) Made from unusable chicken parts, rarely made from whole white meat. A typical 340 calorie serving is typically 50% fat. Heavily breaded for substance. Very high carbohydrate content. Carcinogenic acrylimides are released in the high temperature frying. Can cause nerve damage and cancer. Contains the flavor enhancer, MSG (monosodium glutamate) which causes headaches and allergic reactions. MSG is a chemical used to fatten up laboratory animals and will ultimately make you fat when consumed. Contains phosphates which make...

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Soda - Soft Drinks - Pop Food

The active ingredient in Coke is phosphoric acid. On the Ph scale, it is very acidic and can dissolve a nail in about 4 days. High acid content in the body makes it very difficult to lose weight. Soda will leach the calcium out of your bones and promote osteoporosis. There are 10-12 teaspoons of empty calorie sugar in one can of soda. Diet sodas with artificial sweeteners will promote sugar cravings because sweeteners are "sweeter" than sugar. Colorings used in sodas are cancer-causing. Soda is called "liquid candy" because of the high sugar content....

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Pizza Food

Commercial pizzas are made exclusively of 5 genetically modified foods: Cheese "food" (Contains only 10% cheese - it cannot even be called real cheese) Enriched white flour which has been bleached of  natural vitamins and minerals  but has been "enriched" by  adding back a minuscule amount of synthetic vitamins. Tomato sauce made from tomato-like substances that produce their own pesticides, IN YOU Wheat in the pizza crust is genetically modified. Contains cottonseed oil. Cotton is not a "food", therefore it can be sprayed with...

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Oreo Cookies: THE NUMBER ONE COOKIE

(6 cookies = serving size) Predominantly made up of 23 grams of straight-line sugar. Chocolate is LAST ingredient listed which means chocolate is the least of the ingredients. 370 empty calories with almost no nutritional benefits, you could eat 2 whole chicken breasts for the same amount of calories! 6 cookies have 12 grams of fat, 2.5 grams of saturated fat and 40 carbs, more than 50% of your daily carbohydrate allowance in only 6 cookies. Oreo cookies will set you up for craving more sugar within 3 hours or less. "Natural flavours" are manufactured...

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French Fries Food

French fries are very toxic. In order to make French fries, they must be cooked at high temperatures which cause the chemical, acrylimide to be released. Acrylimides are a known cancer causing agent that also causes nerve damage. Potatoes are grown in the ground and have a higher pesticide absorption level than almost any other food product. Fries are cooked in oxidized oil that is re-used for weeks at a time! Potatoes have a very high glycemic index meaning it turns to sugar very quickly in the body. Eating a baked potato (or equivalent quantity...

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Hamburgers Food

Considered a "high risk" food because of the poor health standards under which they are manufactured. The time consuming process for making processed meats creates high bacteria counts and putrefaction of the meat which need to be treated with chemicals. Putrefaction causes meat to turn green which is then dyed with red chemicals to appear fresh. Unless marked otherwise, hamburger will always contain red dyes. Because burger parts all come from the animal, "pure beef" can be used on the label! Most hamburger contain the flavour enhancer,...

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WHAT CHEFS ARE SAYING ABOUT FOOD DAY on Food US

“One of the best things you can do for your health is to cook and enjoy family meals made with fresh, colorful seasonal ingredients,” said chef and author Ellie Krieger, host of Healthy Appetite on the Food Network and a member of the Food Day advisory board. “Food Day is a chance to celebrate the power good food has to nourish us and bring us together.” “Food Day is a great opportunity for restaurants to show their commitment to locally produced artisan foods, to showcase a variety of whole grains, and to reach out to an audience hungry for more...

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DAN BARBER’S FALL RECIPE on Food US

Fennel & Apple SoupAdapted for Food DayMakes about 8 cupsINGREDIENTS1 onion, minced3 small shallots, minced3 fennel bulbs, diced1 apple, peeled, cored and diced3 tablespoons extra-virgin olive oil1 tablespoon fennel seed1 quart vegetable stock or low-sodium broth½ teaspoon fresh thyme leaves½ teaspoon salt Freshly ground black pepperDIRECTIONS1. Gently sauté the onion and shallots in 1 tablespoon olive oil without browning them. 2. Add the fennel and apple. Season with pepper. 3. Stir in the fennel seeds and cover with stock. Simmer for 30...

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MARIO BATALI’S ITALIAN RECIPES on Food US

Green Beans with Charred Onions Adapted from Molto Gusto by Mario BataliMakes 6 servingsINGREDIENTS1 pound green beans or haricots verts 2 medium sweet onions, such as Vidalia or Walla Walla 1½ tablespoons balsamic vinegar 1½ tablespoons orange juice 2 tablespoons extra-virgin olive oil ¼ teaspoon Maldon or flaky sea salt DIRECTIONS1. Bring 4 quarts of water to a boil in a large pot. Add the beans and blanch until crisp-tender, 3 to 5 minutes. Drain in a colander and cool under cold running water; drain well. 2. Halve the onions lengthwise and...

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Mussels with Peperonata on Food US

Adapted from Molto Gusto by Mario BataliMakes 8 servingsINGREDIENTS5 garlic cloves, thinly sliced ½ cup extra-virgin olive oil 1 pound red bell peppers (3 large), cored, seeded, and cut into ½-inch dice 1 pound green bell peppers (3 large), cored, seeded, and cut into ½-inch dice 1 red finger chile or serrano chile, thinly sliced ¾ cup dry white wine 2 pounds PEI* or other small mussels, scrubbed and debearded 1 cup no-salt-added diced tomatoes, simmered until reduced by half ¼ teaspoon Maldon or other flaky sea salt DIRECTIONS1. Combine half...

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Squash & Mushroom Salad on Food US

Adapted from Molto Gusto by Mario BataliMakes 6 servingsINGREDIENTS1 small butternut squash (about 1¼ pounds), peeled, seeded, and cut into ½-inch pieces ½ pound baby shiitake mushroom caps, left whole, or larger caps, cut into ¼-inch-thick slices3 large shallots, cut into ¼-inch dice ¼ cup extra-virgin olive oil ½ teaspoon Maldon or other flaky sea salt Coarsely ground black pepper 1 tablespoon truffle oil or extra-virgin olive oil 2 tablespoons balsamic vinegar Juice of 1 lemon 1 teaspoon minced fresh rosemary ¼ pound cremini mushrooms, trimmed...

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MEXICAN RECIPES FROM RICK BAYLESS on Food US

Green Bean Salad with Red Onion & Salsa DressingAdapted from Mexican Everyday by Rick BaylessMakes 6 servingsINGREDIENTS1 pound green beans, trimmed1 small red onion, thinly sliced3 tablespoons olive oil3 tablespoons bottled salsa, preferably green tomatillo salsa2 teaspoons fresh lime juice3 sprigs cilantro, plus more for garnish¼ teaspoon kosher saltDIRECTIONS1. Steam the green beans until tender-crunchy, about 3 minutes. Allow them to cool then toss with the red onion in a large bowl. 2. Combine the remaining ingredients in a blender or...

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Sweet Potato with Caramelized Onions & Guajillo Chili Dressing on Food US

Adapted from Mexican Everyday by Rick BaylessMakes 6 servingsINGREDIENTS1/3 cup olive oil1 dried guajillo* chili, stem and seeds removed1 clove garlic2 tablespoons balsamic vinegar½ teaspoon kosher salt1 large red onion, chopped2 pounds sweet potato, cut into ½-inch cubesDIRECTIONS1. Pour the oil into a very large skillet and set over medium heat. When the oil is warm, add the chili and garlic. Turn and stir until the chili is toasty smelling (about 30 seconds). Remove from the heat. 2. Put the chili in a blender with the vinegar and salt. Blend...

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Quick Tostados on Food US

Adapted from Mexican Everyday by Rick BaylessMakes 6 servingsINGREDIENTS1 tablespoon canola oil2 cloves garlic, minced2 15-ounce cans no-salt-added black beans¼ teaspoon kosher salt2 cups cooked shredded chicken breast or diced smoked tofu6 cups shredded romaine¼ cup low-fat sour cream2 tablespoons Mexican hot sauce12 tostados1 avocado, diced½ cup grated Mexican cheese (queso anejo or blanco)½ cup chopped cilantro DIRECTIONS1. Heat the oil in a medium skillet over medium heat. Add the garlic and stir for about a minute. Then add the beans with...

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MARK BITTMAN’S AUTUMN RECIPES on Food US

Couscous Salad with Dried Cranberries & Pecans From Food Matters Cookbook by Mark BittmanMakes 4 servings INGREDIENTS1 cup couscous, preferably whole wheatSalt2 large carrots, grated ½ cup chopped pecans ½ cup dried cranberries ¼ cup chopped scallions ¼ cup olive oil, or more as needed Grated zest and juice of 1 lemon, or more juice as needed 1 teaspoon coriander Pinch of cayenne, or to taste Black pepper ½ cup chopped fresh parsley 1 tablespoon chopped fresh sage, or 1 teaspoon driedDIRECTIONS1. Put the couscous in a small pot and add 1½...

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Baked Pumpkin-Orange Custard on Food US

From Food Matters Cookbook by Mark BittmanMakes 6-8 servings INGREDIENTS2 tablespoons unsalted butter, melted, plus more for greasing the pan 2 eggs ¾ cup brown sugar 12 ounces soft silken tofu3 cups (two 15-ounce cans) puréed pumpkin (unsweetened and unseasoned) ½ teaspoon cinnamon, or more to taste ¼ teaspoon nutmeg ¼ teaspoon allspice Grated zest and juice of 1 orange Pinch of salt DIRECTIONS1. Heat the oven to 350°F. Grease an 8- or 9-inch square pan or pie plate with a little butter. Use an electric mixer or a whisk to beat the eggs and sugar...

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ELLIE KRIEGER’S COMFORT FOOD on Food US

Sweet & Tangy Three Bean SaladAdapted from Comfort Food Fix by Ellie KriegerMakes 8 servingsINGREDIENTS½ small red onion, thinly sliced into half-moons¾ pound green beans, trimmed¾ pound wax beans, trimmed¼ cup honey½ cup cider vinegar3 tablespoons extra-virgin olive oil½ teaspoon salt¼ teaspoon freshly ground black pepper1 15-ounce can no-salt-added kidney beans, rinsed and drained1 medium red bell pepper, trimmed and sliced into matchsticksDIRECTIONS1. To mellow the bite of the onion, place it in a bowl of ice water and allow it to soak...

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Autumn Vegetable Curry on Food US

Adapted from Comfort Food Fix by Ellie Krieger Makes 6 servings INGREDIENTS 1 large onion, coarsely chopped 4 cloves garlic, peeled 1 1½-inch length fresh ginger, peeled and thinly sliced 1½ tablespoons yellow curry powder ¼ teaspoon cayenne pepper, plus more to taste 2 tablespoons canola oil 2 tablespoons tomato paste 2 cups low-sodium vegetable broth 1 cup light coconut milk 1 cinnamon stick ¼ teaspoon freshly ground black pepper, plus more to taste ½ head cauliflower, broken into 1½-inch-wide florets (about 3 cups) 1 pound sweet...

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Honey-Crisp Oven-Fried Chicken on Food US

Adapted from Comfort Food Fix by Ellie Krieger Makes 6 servings INGREDIENTS 6 skinless, bone-in chicken thighs (about 2 pounds) 2/3 cup low-fat buttermilk 4 cups whole-grain cereal flakes ½ teaspoon paprika ½ teaspoon garlic powder ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper ¼ teaspoon cayenne pepper Olive oil cooking spray 2 tablespoons honey DIRECTIONS 1. Place the chicken in a bowl with the buttermilk and toss to coat. Marinate in the refrigerator for at least 1 hour and up to 4 hours. 2. Place the cereal...

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Apple Crisp on Food US

Adapted from Comfort Food Fix by Ellie KriegerMakes 8 servingsINGREDIENTS FOR THE TOPPING1/3 cup old-fashioned rolled oats½ cup whole-wheat pastry flour¼ cup sliced almonds2 tablespoons toasted wheat germ¼ cup packed dark brown sugar¾ teaspoon ground cinnamon¼ teaspoon ground nutmeg1/8 teaspoon salt1 tablespoon cold unsalted butter, cut into pieces2 tablespoons canola oil1 to 2 tablespoons cold waterINGREDIENTS FOR THE FILLING3 large Rome or Empire apples (about 1½ pounds)3 medium Golden Delicious apples (about 1 pound)3 medium Granny Smith apples...

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EMERIL LAGASSE’S RECIPES FROM NEW ORLEANS on Food US

Tuscan Kale & White Bean Ragout Adapted from From Farm to Fork by Emeril LagasseMakes 4 servingsINGREDIENTS2 tablespoons olive oil 1 bay leaf 2 cloves garlic, smashed and roughly chopped ¼ teaspoon crushed red pepper 1 small red onion, sliced 1½ pounds Tuscan kale,* rinsed, patted dry, and cut crosswise into 1-inch-wide slices ¼ teaspoon freshly ground black pepper, plus more if needed 2 15-ounce cans no-salt-added cannellini beans or white beans, drained and rinsed1 cup canned no-salt-added diced tomatoes, with their juices ½ cup vegetable...

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Gumbo with Smoked Turkey & Wild Rice on Food US

Adapted from From Farm to Fork by Emeril LagasseMakes 6 servingsINGREDIENTS2 tablespoons olive oil1 small onion, chopped 3 tablespoons chopped scallions, white and light green parts, plus more for garnish ½ tablespoon chopped garlic ½ pound smoked turkey thigh or smoked turkey sausage, diced 1½ pounds fresh cooking greens – a mix of spinach, collard greens, turnip greens -tough stems removed, leaves rinsed and coarsely chopped ½ pound green cabbage, cored and coarsely chopped 3 quarts chicken stock or canned low-sodium chicken broth 2 cups wild...

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Braised Kohlrabi with Fennel & Leeks on Food US

Adapted from From Farm to Fork by Emeril LagasseMakes 6 servingsINGREDIENTS2 tablespoons olive oil 1 tablespoon butter 3 large heads kohlrabi, cut into ½-inch-thick wedges 2 leeks, white and light green parts, well rinsed and sliced into ¼-inch-thick rounds 1 large bulb fennel, cored and sliced ¼ cup dry white wine 1 cup vegetable stock, or canned low-sodium vegetable broth, more as needed4 sprigs fresh thyme 3 sprigs fresh fennel fronds, plus 1 tablespoon chopped ¼ teaspoon freshly ground white pepper ¼ teaspoon kosher salt DIRECTIONS1. Combine...

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LYNNE ROSSETTO KASPER’S RECIPES on Food US

Rosemary-Orange Cauliflower PureeAdapted from How to Eat Weekends by Lynne Rosetto KasperMakes 8 servingsINGREDIENTS1 large cauliflower (2½ to 3 pounds) with its greens¼ pound Tuscan kale* (about 6 leaves) or regular kale, ribs removed and leaves torn1 large onion, thinly sliced6 garlic cloves, crushed1½ tightly packed teaspoons fresh rosemary leaves, or more to tasteFinely grated zest of 2/3 large orange, or to tastefreshly ground black pepper½ teaspoon salt¼ cup extra-virgin olive oil1 tablespoon unsalted butterDIRECTIONS1. Cut the cauliflower...

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Pomegranate-Cinnamon Tabbouleh on Food US

Adapted from How to Eat Weekends by Lynne Rosetto KasperMakes 6 servingsGRAIN1½ cups medium or coarsely ground bulgur wheatDRESSING1 large garlic clove, mincedGenerous ¼ teaspoon ground cinnamon3 tablespoons pomegranate molasses*2 to 3 tablespoons water or dry white wine¾ teaspoon saltFreshly ground black pepper1/3 cup expeller-pressed canola or safflower oilSALAD2 Belgian endives or ½ medium head of radicchio, trimmed, cored, and coarsely chopped1 medium fennel bulb, cored, quartered, and coarsely chopped, fronds reserved½ cup chopped fresh flat-leaf...

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KATE SHERWOOD’S AUTUMN RECIPES on Food US

Lentil, Apple & Walnut Salad with Cider Dressingby Kate SherwoodMakes 8 servingsINGREDIENTS1½ cups French lentils3 cloves garlic2 sprigs thyme1 bay leaf2 cups apple cider2 tablespoons whole grain Dijon mustard2 tablespoons cider vinegar2 shallots, minced3 tablespoons canola oil½ teaspoon kosher saltFreshly ground black pepper1 apple, diced5 ounces baby spinach½ cup chopped walnutsDIRECTIONS1. In a medium pot, cover the lentils, garlic, thyme and bay leaf with water by 2 inches. 2. Bring to a boil then reduce to a simmer. Cook until tender...

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Pearl Barley with Spinach Pesto on Food US

by Kate Sherwood Makes 8 servings INGREDIENTS1½ cups pearl barley1 clove garlic¼ cup pine nuts, toasted½ cup grated parmesan4 cups baby spinach¼ cup extra-virgin olive oil¾ teaspoon kosher salt¼ teaspoon freshly ground black pepper1 cup edamameDIRECTIONS1. Boil the barley in plenty of water until al dente (chewy but not raw in the center), about 30 minutes. While the barley is cooking, make the pesto. 2. Pulse the garlic, pine nuts, cheese, spinach, oil, salt and pepper in a food processor until finely chopped. 3. Reserve ½ cup cooking water....

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Yogurt Panna Cotta with Cranberry Pear Sauce on Food US

by Kate Sherwood Makes 8 servings PANNA COTTA* INGREDIENTS 1 cup low-fat (1%) milk ¼ cup sugar 1 envelope plain powdered gelatin 2 tablespoons cold water 1 large container (16-18 ounces) fat-free Greek yogurt 1 teaspoon pure vanilla extract 1 recipe cranberry pear sauce (see below) DIRECTIONS 1. In a large saucepan, heat the milk with the sugar over low heat, stirring, until the sugar has dissolved, about 3 minutes. Remove fromt he heat. 2. Meanwhile, in a small bowl, mix the gelatin with the water and let stand for 2 minutes. 3....

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VEGETARIAN RECIPES FROM MARIE SIMMONS on Food US

Carrot, Sweet Potato & Ginger Soup Adapted from Fresh and Fast Vegetarian by Marie SimmonsMakes about 10 cupsINGREDIENTS2 tablespoons extra-virgin olive oil1 pound carrots, cut into ½-inch slices1 pound sweet potatoes, scrubbed, skins left on, cut into ½-inch cubes1 bunch scallions (white and green parts), sliced½ cup chopped celery1 garlic clove, grated1 tablespoon chopped peeled fresh ginger1 teaspoon coarse salt4 tablespoons chopped fresh cilantro1 tablespoon fresh lime juice1 tablespoon finely chopped seeded jalapeño pepper, or to taste6...

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Shredded Tuscan Kale, Tomato & Avocado Salad on Food US

Adapted from Fresh and Fast Vegetarian by Marie SimmonsMakes 4 servingsSALAD1 small bunch (about 10 ounces) Tuscan kale,* washed and dried2 tablespoons fresh lime juice1 tablespoon extra-virgin olive oil1/8 teaspoon coarse saltSALSA1 avocado, halved, pitted, peeled and cut into ¼-inch dice1 ripe tomato, cut into ¼-inch dice with seeds and juice½ cup diced (¼ inch) red onion1 teaspoon finely chopped seeded jalapeño pepper, plus more to taste1 small garlic clove, grated1 tablespoon lime juice1 tablespoon extra-virgin olive oil¼ teaspoon coarse salt¼...

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Curried Lentils with Walnuts, Spinach & Cherry Tomatoes

Adapted from Fresh and Fast Vegetarian by Marie SimmonsMakes 4 servingsINGREDIENTS1 cup brown lentils2 tablespoons extra-virgin olive oil1 cup chopped onion2 teaspoons curry powder1 garlic clove, grated2 bags (5–6 ounces each) baby spinach (8–10 cups packed), rinsed and drained1 cup small cherry or grape tomatoes, stems removed2 tablespoons finely chopped fresh mint½ cup chopped walnuts½ cup plain yogurtDIRECTIONS1. Bring a medium saucepan half full of water to a boil. Add the lentils and cook, uncovered, until tender but not mushy, 18 to 20 minutes....

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Oven-Roasted Stuffed Portobello Mushrooms on Food US

Adapted from Fresh and Fast Vegetarian by Marie SimmonsMakes 4 servingsINGREDIENTS4 large Portobello mushrooms, wiped clean, stems removed and reserved4 tablespoons extra-virgin olive oil½ cup chopped onion1 cup coarse bread crumbs from lightly toasted whole wheat bread2 tablespoons finely chopped fresh Italian parsley2 tablespoons oil-packed sun-dried tomatoes, drained, blotted dry, and chopped1 garlic clove, grated¼ teaspoon coarse salt Freshly ground black pepperDIRECTIONS1. Preheat the oven to 400°F. Finely chop the mushroom stems.2. Meanwhile,...

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ASIAN RECIPES FROM NINA SIMONDS on Food US

Hot & Sour Salmon with GreensAdapted from A Spoonful of Ginger by Nina SimondsMakes 6 servingsINGREDIENTS2½ pounds baby bok choy or bok choy, stem ends and leaf tips trimmed8 whole scallions, ends trimmed, cut into thin slices on the diagonal¼ cup fresh ginger cut into very thin julienne shreds6 salmon steaks, about 6 ounces each3 cups cooked brown riceDRESSING3 tablespoons reduced-sodium soy sauce2 tablespoons Chinese black vinegar or balsamic vinegar2 tablespoons sugar1 tablespoon minced garlicDIRECTIONS1. Trim the tough outer leaves from...

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Spicy Garlic Broccoli with Pine Nuts on Food US

Adapted from A Spoonful of Ginger by Nina SimondsMakes 6 servingsINGREDIENTS1½ pounds broccoli¼ cup pine nuts1½ teaspoons canola or corn oil1½ teaspoons toasted sesame oil1 teaspoon hot chili paste or ¾ teaspoon crushed dried chilies2 tablespoons minced garlic2½ tablespoons rice wine or sake, mixed with 2 tablespoons waterSAUCE (MIXED TOGETHER IN A BOWL UNTIL THE SUGAR IS DISSOLVED)1 tablespoon reduced sodium-soy sauce1 teaspoon sugarDIRECTIONS1. Trim the ends of the broccoli, separate the florets, peel the outer skin of the stem and cut it on...

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Rainbow Salad with Spicy Peanut Dressing on Food US

Adapted from A Spoonful of Ginger by Nina SimondsMakes 6 servingsINGREDIENTS14 ounces firm tofu, cut into ½ inch slabs½ pound whole wheat spaghetti1 teaspoon toasted sesame oil2 cups grated carrots1½ cups grated cucumbers, seeds and skin removed1½ cups grated red cabbage1 red bell pepper, cored, seeded, and sliced into thin strips1 yellow pepper, cored seeded, and sliced into thin stripsSPICY PEANUT DRESSING2 tablespoons minced fresh ginger½ tablespoon minced garlic1 teaspoon hot chili paste, or more to taste½ cup smooth peanut butter¼ cup reduced-sodium...

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