Cooking Channel takes you behind the scenes at the 2012 Sweetlife Festival.
This past Saturday, Cooking Channel went behind the scenes of the East Coast’s most eco-friendly music and food event of the season: Sweetgreen’s Sweetlife Festival.
Sweetgreen, a DC-based salad restaurant known for locally-sourced ingredients and sustainable practices, is expanding fast and bringing its unique salads and eco-friendly philosophy of “living the sweetlife” with it. While jamming to indie-pop, alt-rock, electronic and hip-hop, fans chowed down on eco-friendly fare from all-natural chicken sliders to organic kettle corn, all washed down with earth-conscious cocktails.
Check out the best bites paired with the best music from the festival, plus get Sweetgreen’s best salad recipe to try at home:
Continue Reading Party With a Purpose: Sweetgreen’s Sweetlife Festival
I set out not to write an ode to eggs. I was afraid I would be too obvious, embarrass myself with my unabashed affection for them.
My love started long ago. Mom would serve eggs for breakfast every morning before school. It got me through until lunchtime, headache and hunger-pain free. Those things tasted good and stuck with you, too. I was sold. I preferred the drippy yolks then as I do now, on anything from toast or pancakes to polenta or frisee au lardon.
Continue Reading Un-Ode to Eggs, Cholesterol and All
Craving a decadent dessert, but still want to keep it light? It isn’t an impossible request. Pavlova is a sweet pillow of crisp meringue, topped with tart lemon curd and fresh berries. This low fat treat is full of bright flavors, so you’ll never miss the calories. You can even add a touch of bittersweet chocolate without giving up on your New Year’s Resolution. It is as lovely and elegant as the Russian ballerina it was named after.
Continue Reading Light and Sweet: Pavlova for Dessert
Mix all your vegetables in one pot and cook quickly to make this simple Farmers' Market Vegetable Soup. Serve with a sprinkling of Parmesan cheese.
To keep working towards those 2012 healthy-eating resolutions, the new Weight Watchers One Pot Cookbook is a great tool for busy cooks wondering what to make for dinner every night. It includes over 300 recipes (and more than 100 beautiful photographs) organized by the type of pot required – skillets, casseroles, Dutch ovens and, of course, slow cookers, to name a few. Every chapter begins with cooking tips for the featured kitchen appliance or tool and every recipe includes full nutritional data and Weight Watchers Points Plus values. Whether you’re trying to shed a few pounds or just eating healthier, this cookbook will help you get good-for-you foods on the table every day.
Continue Reading Cookbook Giveaway: Weight Watchers One Pot Cookbook
Ellie's lasagna hits all the right comfort food flavor notes, but it's easy on the waistline.
Yes, you can eat healthy without depriving yourself of lasagna, meatloaf, chicken pot pie and other comfort food favorites that are so appealing this time of year. Ellie Krieger, host of Healthy Appetite, shows you how in her latest cookbook, Comfort Food Fix. With some simple substitutions and a few healthy tricks, Ellie serves up 150 classic, hearty dishes full of flavor and low in calories and fat. She includes full nutritional information for every recipe, along with a before and after, classic vs. made over, comparison (classic lasagna has 800 calories per serving, while Ellie’s weighs in at only 550). So go ahead and indulge in your favorite foods, guilt-free.
Continue Reading Cookbook Giveaway: Get Your Comfort Food Fix
Bobby is putting his mother Paula Deen's recipes on a diet.
Staying fit with celebrated Southern chef Paula Deen in the kitchen? It ain’t easy, y’all, but that’s what Paula’s son Bobby has managed to do. His secret? Bobby Deen is remaking his mama’s most crave-worthy recipes so they’re lighter, leaner and still just as delicious.
From Shrimp and Polenta and Spicy Sweet Potato Chips to “No-Fry” Apple Pies and Frozen Chocolate Mousse Pie, Bobby Deen slims down his mother’s favorite comfort food recipes on the all new Cooking Channel show Not My Mama’s Meals premiering tomorrow night at 9pm ET.
Continue Reading Paula Deen’s Recipes Get Healthy
2012 Resolutions, Made Easy With Cooking Channel:
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
Kelsey Nixon's easy and meat-free vegetable frittata.
Meatless Monday — you’ve probably heard of it by now — is a global movement to go meatless once each week. It’s not a campaign to turn everyone in the world vegetarian or vegan, and those involved do not judge meat-lovers; many involved are meat-lovers. Eating less meat has been proven to reduce the risk of diseases like cancer, diabetes and heart disease, curb obesity and has important environmental impacts, too. (Read more on meatlessmonday.org.) You can eat less meat by filling your plate with vegetables and serving yourself just a little bit of meat, or you can give up meat for just one day per week. The latter is easier than it sounds, and you probably already love meatless dishes that you don’t label “vegetarian.” (If you eat cheese pizza for dinner, you’ve just had a meatless meal.)
So check back here every Monday for a different meat-free idea to work into your mealtime rotation. But don’t worry, we don’t expect anyone to live on rabbit food, so we’ll introduce you to satisfying, real food — main and side dishes that are so amazing, you won’t miss the meat.
Continue Reading Try Meatless Monday with Kelsey’s Garden Vegetable Frittata