Meatless Monday is a global movement, a way of life. It’s not a campaign to turn everyone in the world vegetarian or vegan; in fact, many involved are meat-lovers. Eating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too. Will you join us in giving up meat, just for one day a week?
If breakfast is the most important meal of the day, why do we eat it just in the morning? If we ate breakfast all day long, imagine how much smarter and healthier we’d be.
This rationale isn’t why I eat eggs for dinner, I do it because I love them. Eggs are pretty much the one food I always have in the fridge, they’re super easy to make, cheap and really good for you — eggs are loaded with protein and vitamins and other good stuff, and one egg has just 70 calories. If you’re lazy or short on time, fried or scrambled eggs make a meal, but you can fancy them up easily too, with stuff from your fridge. Asparagus frittata, eggs in purgatory, egg and fig jam sandwich — eggs are not just breakfast, they’re all-day food.
Continue Reading Meatless Monday: Breakfast-for-Dinner Burrito
You won't believe there's a serving of vegetables in here.
There’s no way I’d be caught making a recipe that requires more than 10 minutes of prep time on a weeknight. When I get home from work, I eat really simple things like leftovers from the weekend, or easy-to-throw-together soups, salads and omelets.
But weekends are a different story. I like to cook up a storm on the weekends, eating and serving all kinds of fancy stuff on Saturdays and Sundays, usually big-batch recipes like casseroles and soups that I can refrigerate or freeze for busier days. Last night I made Ellie Krieger’s Macaroni and Four Cheeses (cheddar, jack, ricotta and Parmesan), which doesn’t actually take that long to make (43 minutes from start to finish) but it makes for good leftovers to take to lunch. It’s made with pureed butternut squash (use frozen or if you happen to have leftover roasted butternut, mash that up and put that in there) so you can feel good about getting a serving of vegetables with your mac and cheese — and it won’t taste all squashy, I swear — it’s creamy and cheesy with a crunchy top, just the way mac and cheese should be. The recipe calls for elbow macaroni; I like to use whole wheat elbows or small shells, but you can use whichever you prefer.
Continue Reading Meatless Monday: Macaroni and Four Cheeses
One of my favorite recipes from Ellie Krieger is her Penne with Roasted Tomatoes, Garlic, and White Beans. Ordinarily, I’m no fan of out-of-season, winter tomatoes, but when you roast them, it deepens their flavor and makes them sweeter. And the garlic in the recipe is roasted, too, making its flavor more mellow and sort of nutty. The roasting part of this recipe takes about 40 minutes, but if you’ve got the time, it’s totally worth it; it makes it seem as if tomato season wasn’t seven months away.
Continue Reading Meatless Monday: Penne With Roasted Tomatoes
Have you tried wheat berries? Go ahead, don't be scared.
What’s a wheat berry, exactly? Before turning them into a salad, you should know what they are…
Wheat berries are whole wheat kernels — a true whole grain. They can be used to make wheat sprouts, can be ground into a flour for baking, and used to grow wheatgrass. Wheat berries can also be cooked like rice or quinoa as a side dish, made into a breakfast porridge or tossed into a salad — either mixed into a green salad or used on their own as a pasta-alternative. You can find them in health food stores and in the grain or healthy section of most grocery stores. Purchase them in packages, like these from Bob’s Red Mill, or from the bulk bins.
Since they’re not processed at all, none of the grain’s nutrients get stripped away. Wheat berries are high in fiber, protein and iron. When cooked, the kernels have a firm, chewy texture and they taste slightly nutty. Since they are in their natural form, plan for about an hour of cook time. To reduce that by half, you can soak the kernels overnight. There’s no special method to cooking them — just boil in salted water, covering the grains by at least two inches. Add more water if it gets low.
Ellie Krieger’s Wheat Berry Salad is a great introduction to this healthful whole grain; the simple ingredients (dried fruit, nuts and a lemony dressing) allow the nutty flavor of the grains to shine, plus it’s really easy to make. When I make this salad, I make a big batch and portion it out in containers to take to lunch during the week. I add the nuts on top before I eat it so they stay crunchy, but you can add the nuts at the same time as the other ingredients if you like.
Continue Reading Meatless Monday: Wheat Berry Salad
This year, eat more Greek yogurt! Image courtesy Food Network Magazine.
This year, make a new year’s resolution you can keep all year long: Eat more Greek yogurt! It’s thick, creamy and tart, high in protein and super-versatile. Here’s how to make your own, plus tons of ways to use it.
Continue Reading DIY Greek Yogurt
No one knows turkey like Alton. Watch him dish out the tips Sunday at 5pm ET.
Thanksgiving is coming! The turkey, the stuffing, the sides, the pies — and so much good TV to eat up, we thought you could use a little help.
Keep crafting your Thanksgiving menu with Cooking Channel this weekend…
Continue Reading Cooking Channel Thanksgiving TV Preview
Pumpkin and Squash Recipes on CookingChannelTV.com
Cooking Channel has a bunch of tasty pumpkin and squash recipes rolling onto your television in the next week and we wanted to share a few that you’ll probably want to watch…
Continue Reading Pumpkin & Squash Recipe Central
White on Rice Couple - Todd and Diane
Welcome late-spring, a time when you can rip your dinner out of the ground, rinse it, and eat it raw. Or you can roast it, dress it with olive oil and mint, bake it in a gratin, or pile it on a sandwich.
Continue Reading Craving: Radishes; Some of Yours, Some of Ours