Tag Archives: recipe

Grilled Chicken and Romaine with Caper Dressing

By Monica Reinagel

brought to you by epicurious.com and NutritionData.com

Calories 446; Total Fat 30g; Carbohydrates 12g

Capers and shallots flavor a simple but rich-tasting vinaigrette that serves as marinade and salad dressing for this warm salad. The low-carb meal provides plenty of protein, antioxidants, and bone-strengthening vitamin K, and most of the fat is from the olive-oil-based sauce, so it’s the healthy, monounsaturated kind.

Go to the healthy recipe on epicurious.com

Nutritional Information

Amounts per serving plus the % Daily Value (DV) based on a 2,000 calorie diet:

  • 446 Calories (22%)
  • 30g Total fat (46%)
  • 5g Saturated Fat (23%)
  • 71mg Cholesterol (24%)
  • 359mg Sodium (15%)
  • 12g Carbohydrate (4%)
  • 7g Fiber (27%)
  • 32g Protein (64%)

See the full nutritional analysis from NutritionData.com

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Source: Epicurious

MasterChef Home Cook Challenge

By Carla Prieto You can make the same dish for your loved ones before tonight’s episode of MasterChef as the contestants made for theirs thanks to a recipe shared exclusively with us. The families of the remaining seven home cooks will be dropping in on this week’s challenge. The contestants will cook a meal for their loved ones, and the competitor with the best home-cooked meal will select the teams for the ensuing tag-team sushi challenge. The team with the least impressive sushi dish will face elimination. Exclusive recipe to try: -Pan-Seared Halibut with White Asparagus Risotto and Pea Purée See which chef’s family-inspired dish will help him or her to the next round at 9 p.m. ET/8 p.m. CT on FOX. (Photo: Greg Gayne/FOX)

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Source: Epicurious

Grilled Lemons, Baby Artichokes, and Eggplant

By Monica Reinagel

brought to you by epicurious.com and NutritionData.com

Calories 152; Total Fat 5g; Carbohydrates 27g

Here’s an easy, low-calorie side dish to grill alongside chicken, fish, or a vegetarian main like tempeh. Artichokes and eggplant are both high in fiber, which may help lower cholesterol levels. Fiber also helps keep your weight down (by filling you up so you won’t overeat). Most Americans don’t get nearly enough of it. Eggplant also contains antioxidant compounds that have been shown to lower elevated cholesterol. While the grill is warm, prepare grilled rum-basted pineapple.

Go to the healthy recipe on epicurious.com

Nutritional Information

Amounts per serving plus the % Daily Value (DV) based on a 2,000 calorie diet:

  • 152 Calories (8%)
  • 5g Total fat (8%)
  • 1g Saturated Fat (4%)
  • 0mg Cholesterol (0%)
  • 124mg Sodium (5%)
  • 27g Carbohydrate (9%)
  • 13g Fiber (53%)
  • 6g Protein (12%)

See the full nutritional analysis from NutritionData.com

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Source: Epicurious

3 Homemade Vegetable Garden Remedies

By Mike the Gardener

No gardener is immune to the
agony of watching their garden getting eaten away by insects that seem
invisible, rodents that steal in the night and the plant disease that
appears out of nowhere.

We have all been there. Whether the holes in the cabbage plants seem to
get larger by the second, or squash bugs infiltrate the zucchini plants
by the thousands, these unforeseen circumstances can arise at anytime
for any gardener.

While weather, that force of nature you have no control over, can play a
factor in a lot of the plant diseases you may face, you can take some
steps in helping put more of that control back into your hands, as well
as rule over the harmful insects that will arise.

Here are three homemade recipes you can put together yourself to help you with your efforts.

Compost/Manure Tea
This is a great recipe to use. You simply fill a burlap sack with a
gallon of compost or well seasoned manure and drop it into a bucket
containing 4 gallons of water. Cover the bucket and let it sit for 72
hours. Once complete, remove the burlap sack, pour the mixture into a
watering can or a sprayer, and use on your vegetation. This works
great as a fertilizer for your plants and when sprayed on foliage, it
helps prevent many types of diseases.

Baking Soda Spray
If you are looking for an easy to make spray that helps prevent and
manage various plant diseases such as powdery mildew, then try this one.
Simply mix one and a half tablespoons of baking soda, a tablespoon of
vegetable oil and one and a half gallons of warm water in large
container. Mix thoroughly. Make sure the mixture is well blended
prior to pouring it into a sprayer. Use this right away while the water
is warm.

Garlic/Pepper Spray
At a local garden center here where I live, they sell a commercially
made organic pepper spray. These types of sprays work great for keeping
a lot of insects and rodents off your vegetation. There are but two
downfalls. First, it has to be applied after every time your plants are
watered, regardless of whether you are doing the watering or mother
nature. Second, because you will use a lot of it, sprays purchased at
the store can get expensive over time. So instead make your own.

Using a blender, food processor etc., mix together eight cloves of
garlic, one and a half tablespoons of cayenne pepper (or another very
hot pepper variety), and three and a half cups of hot water. Mix these
ingredients thoroughly and allow the mixture to steep for seventy-two
hours. Strain the mix as you pour it into your sprayer, then use on
your plants you are …read more

Source: Mike the Gardener

Personal Best Pesto Recipes

By Patricia Reilly My passion for pesto knows no season, but of course now is prime time for basil, in the Northeast at least. Lucky for those of like minds, Epicurious offers almost 250 pesto recipes of one sort or another, whether for pasta, or as a panino’s best friend, or slathered atop grilled halibut on a bed of bright arugula. Even when speaking strictly of basil pesto–leaving aside the mint, arugula, broccoli rabe, and other green forms of the paste–the variety of methods and ingredients in this Liguria-inspired sauce is enough to spark passionate arguments among purists. Pesto plurality has been a good thing in my case, though, now that I’ve deliberately gone back to the books on pesto in recent summers. A few years ago, I began to feel that I’d lost my groove with my own tossed-together version of this summer staple, and I decided to undertake some pesto re-education. First stop was Marcella Hazan, and I dutifully made and remade the Blender Pesto in her Classic Italian Cookbook–a longtime touchstone–searching for the Proustian pesto of my youth. Maybe the secret was the way she beats the cheese and then the butter in by hand at the end, I thought. For a while this version did seem to do the trick, especially when served the really old-fashioned way, with potatoes and green beans to hearty things up. Then last summer, my colleague Kemp Minifie’s pesto won me over in a big way. A cup of parsley to two of basil really makes the flavor pop, and the pepitas she uses suit me better than pine nuts ever did. And Kemp’s recipe explains the essential step it took me too long to learn: introducing some of the pasta cooking water into the pesto, to thin it and warm it and marry it with the pasta. Trying new recipes has gotten me out of my rut. Now I’ve got several pestos I like, and I’m back tossing things into the food processor and experimenting more confidently. Last week, living dangerously, I reversed Hazan’s rule and threw right into the maw of the machine a hunk of yellow Irish sweet butter. To my delight, this pesto came the closest yet to the slightly creamy, bright-green mixture I’d been searching for, vivid in flavor yet mild on the tongue. Speaking of mellow, I just discovered a surprising footnote to Johanne Killeen and George Germon’s recipe for Linguine with Classic Ligurian Pesto in their On Top of Spaghetti…: “A little milk softens and mellows pesto, taking away any hard edges.” In a recipe scaled to a pound of pasta, the authors offer the option of folding a tablespoon or two of whole milk into the pesto along with the softened butter. Has anyone tried that? What’s the gold standard in the green stuff for you? Basil, parsley, both? Pine nuts, pepitas, or nut-free à la pistou? Blender? Food processor? Anyone swear by a mortar and pestle?

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Source: Epicurious

How To Be A Leader They'll Love

By Dorie Clark, Contributor

When Kevin Allen started in the business world, the recipe for leadership was clear: “You had to talk tough and tell people what to do,” he recalls. As a self-described “sensitive and shy kid,” he originally figured a top corporate role “isn’t going to happen for me.” But on the contrary, Allen – founder of the business growth consultancy re:kap and a successful Madison Avenue advertising veteran – made a name for himself in business development through an entirely different approach. “I invented my own way, connecting with people on an emotional level,” he told me in a recent interview. …read more

Source: FULL ARTICLE at Forbes Latest

Grilled Rainbow Chard with Fava Beans and Oregano

By Monica Reinagel

brought to you by epicurious.com and NutritionData.com

Calories 118; Total Fat 7g; Carbohydrates 11g

Here’s a stunning and tasty dish that uses the colorful and nutrient-packed center ribs of rainbow chard, a part of the vegetable that often gets tossed out. The brightly colored stems are rich in carotenoids, members of the vitamin A family. Serve the chard ribs and favas as a side dish for grilled chicken or steak, or toss with pasta for a simple vegetarian main. You can save the leaves for another meal, or sauté them in olive oil and serve as a complementary side dish. For dessert, have a bowl of cherries.

Go to the healthy recipe on epicurious.com

Photograph By: Mikkel Vang

Nutritional Information

Amounts per serving plus the % Daily Value (DV) based on a 2,000 calorie diet:

  • 118 Calories (6%)
  • 7g Total fat (11%)
  • 1g Saturated Fat (4%)
  • 0mg Cholesterol (0%)
  • 565mg Sodium (24%)
  • 11g Carbohydrate (4%)
  • 5g Fiber (19%)
  • 7g Protein (14%)

See the full nutritional analysis from NutritionData.com

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Source: Epicurious

Grilled Romesco-Style Pork

By Monica Reinagel

brought to you by epicurious.com and NutritionData.com

Calories 445; Total Fat 27g; Carbohydrates 13g

Roasted red peppers and baby spinach are dressed with a hot, slightly spicy dressing and topped with toasted almonds and garlic for a delicious—and extremely nutritious—way to dress up a simple grilled pork tenderloin. Red peppers and spinach contribute antioxidants, almonds are an excellent source of calcium, and studies suggest that garlic helps lower LDL (bad) cholesterol levels. Have some lemon-ginger frozen yogurt for dessert.

Go to the healthy recipe on epicurious.com

Nutritional Information

Amounts per serving plus the % Daily Value (DV) based on a 2,000 calorie diet:

  • 445 Calories (22%)
  • 27g Total fat (42%)
  • 4g Saturated Fat (21%)
  • 109mg Cholesterol (36%)
  • 941mg Sodium (39%)
  • 13g Carbohydrate (4%)
  • 5g Fiber (18%)
  • 39g Protein (78%)

See the full nutritional analysis from NutritionData.com

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Source: Epicurious

Chilled Red Bell Pepper and Habanero Soup

By Monica Reinagel

brought to you by epicurious.com and NutritionData.com

Calories 211; Total Fat 15g; Carbohydrates 18g

This low-calorie, spicy chilled soup will have you craving seconds—and since it has only 211 calories per serving, feel free to indulge. Chili peppers, such as the habañeros in this soup, have a strongly anti-inflammatory compound known as capsaicin, which has been found to help with blood coagulation and may reduce arthritis pain and psoriasis symptoms. A side note to the daring: The hotter the chili pepper, the more capsaicin it contains, and habeñeros pack a wallop. Pair with grilled chicken or fish, and have some soothing Strawberry Buttermilk Ice for dessert.

Go to the healthy recipe on epicurious.com

Photograph By: Romulo Yanes

Nutritional Information

Amounts per serving plus the % Daily Value (DV) based on a 2,000 calorie diet:

  • 211 Calories (11%)
  • 15g Total fat (23%)
  • 2g Saturated Fat (10%)
  • 0mg Cholesterol (0%)
  • 523mg Sodium (22%)
  • 18g Carbohydrate (6%)
  • 4g Fiber (18%)
  • 5g Protein (10%)

See the full nutritional analysis from NutritionData.com

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Source: Epicurious

NFL Star Loves to Bake, Help Others

By Joanne Camas A six-foot-six, 275-pound guy baking dainty cupcakes is an incongruous picture, but many things Israel Idonije does break the mold. Idonije, an NFL veteran, who was born in Nigeria and raised in Canada, was recently honored at the White House for his humanitarian work. His foundation works with kids in his hometown of Winnipeg, Chicago, and West Africa, and he’s a visible presence at his all-star camps for inner-city youth. Defensive lineman Odonije has played for the Chicago Bears for 10 years and took the field in the Super Bowl with the team, but has just signed a one-year contract with the Detroit Lions. While his foundation will remain headquartered in the Windy City, you can imagine Izzy, as he’s known to kids and friends alike, will find time to brighten lives in the troubled Motor City too. The Detroit Lions start training camp for the upcoming season tomorrow, but Odonije managed to find time to answer some questions for Epicurious by email. I know food’s always been a big part of your life – for example, you helped your parents collect food for needy families when you were a child. Does it surprise you that so many families in this country are “food insecure”? It doesn’t surprise me about the amount of hungry children and families in the U.S. It is a sad and unnecessary situation — there is so much wasted surplus. It would be wonderful if there were a system in place to get the surplus food to people in need. Your foundation does a lot of great work with kids. Do you include healthy eating programs? The Israel Idonije Foundation focuses on five keys to life success. One of those keys is self-awareness. Who are you? Who do you want to be? Through self awareness we have the opportunity to discuss living a healthy lifestyle and the role that healthy eating plays. I hear that you love to make cupcakes. Why’s that a favorite thing, and how did it start? I love banana bread. So I make banana bread cupcakes with a blueberry cream cheese icing. It started with watching and helping my mother bake — pies, bread, cookies…you name it. Do you eat them all (hey, you’re an athlete, you need energy!)? Or do you take them to share with your teammates? I eat half and take half to the office or give them away. And do your teammates think it’s ironic that such an athletic man bakes? LOL. I think a lot of the guys cook. What’s your favorite recipe? Two favorites that I love to eat but do not cook are pounded yam and Ogbono soup, both of which are Nigerian recipes. I also love a glass of Chapman — another Nigerian favorite!! Do you cook any other specialties or family favorites? With my eyes closed, I make a great cedar plank salmon with miso glaze, shepherd’s pie, and turkey lasagna. What do you like to eat before a big game? I eat…<div …read more

Source: Epicurious

Farmstand Gazpacho

By Monica Reinagel

brought to you by epicurious.com and NutritionData.com

Calories 122; Total Fat 9g; Carbohydrates 8g

At the peak of summer, the tomatoes, peppers, and cucumbers start to ripen so fast it’s hard to know what to do with them all. As a result, you’re likely to find some great bargains at the farmers’ market this time of year. This refreshing and antioxidant-packed gazpacho is the perfect way to get maximum enjoyment and nutrition from a bountiful harvest. Serve as a first course or make a light supper with the addition of crusty bread, a little goat cheese, and some thinly sliced smoked salmon or prosciutto. If you’d like, have a few squares of dark chocolate (another delicious source of antioxidants) for dessert.

Go to the healthy recipe on epicurious.com

Photograph By: Antonis Achilleos

Nutritional Information

Amounts per serving plus the % Daily Value (DV) based on a 2,000 calorie diet:

  • 122 Calories (6%)
  • 9g Total fat (14%)
  • 1g Saturated Fat (6%)
  • 0mg Cholesterol (0%)
  • 179mg Sodium (7%)
  • 8g Carbohydrate (3%)
  • 2g Fiber (9%)
  • 2g Protein (4%)

See the full nutritional analysis from NutritionData.com

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Source: Epicurious

Layered Salad with Roasted Garlic Dressing

By Monica Reinagel

brought to you by epicurious.com and NutritionData.com

Calories 250; Total Fat 14g; Carbohydrates 29g

Layered salads are popular at picnics and potlucks, but they’re also great make-ahead dinners for busy workdays. Each serving of this salad—a zesty combo of garbanzo beans, tomatoes, zucchini, olives, basil, and more— provides four servings of vegetables and an entire day’s supply of vitamins A, C, and bone-strengthening K. Add cold chicken or grilled chicken sausages for a low-stress meal, or eat the salad solo as a vegetarian entrée. (Note: Our analysis is for the salad made with regular mayonnaise, but you can reduce the fat and calories by using a low-fat version.)

Go to the healthy recipe on epicurious.com

Nutritional Information

Amounts per serving plus the % Daily Value (DV) based on a 2,000 calorie diet:

  • 250 Calories (13%)
  • 14g Total fat (22%)
  • 2g Saturated Fat (9%)
  • 8mg Cholesterol (3%)
  • 474mg Sodium (20%)
  • 29g Carbohydrate (10%)
  • 7g Fiber (27%)
  • 6g Protein (12%)

See the full nutritional analysis from NutritionData.com

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Source: Epicurious

In the Kitchen With Georgia O'Keeffe

By Regina Schrambling I was also presented with amazing alderwood-smoked salt and some super-aromatic New Mexican chile powder, so I can’t whinge that my consort went to Santa Fe and all I got was a couple of postcards. They’re pretty great, too: Georgia O’Keeffe making a stew and pouring tea at her ranch back in the early Sixties. Bob was regretting not buying a cookbook, but I reminded him I already own it, thanks to a good friend, and it’s pretty great, too. O’Keeffe’s art and very long life have always fascinated me, and her cooking/gardening side is just as intriguing. According to this book, by her onetime caretaker, Margaret Wood, she started to grow her own fruits, vegetables and herbs because the alternative required a 70-mile drive over dirt roads to the nearest store. And she used them every day in every way. The recipes are a great mix of healthful (O’Keeffe was quite taken with contemporary nutrition theories) and indulgent, and they reflect where she lived. If you’re in New Mexico, you develop a taste for enchiladas and posole. Some of the more unusual recipes are for fried locust blossoms and for a garlic sandwich: Slice baguette, butter and pave with garlic slices. Top with second slice. I hadn’t read this book in years, and what really strikes me today is how modern it feels. Local, seasonal, organic were all adjectives for O’Keeffe’s food; her staff dried or canned what couldn’t be used fresh, and she even ground her own wheat to bake her own bread. She lived to nearly 100, so that may be the right recipe.

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Source: Epicurious

Rosemary Chicken and Summer Squash Brochettes

By Monica Reinagel

brought to you by epicurious.com and NutritionData.com

Calories 202; Total Fat 6g; Carbohydrates 7g

A simple marinade of olive oil, garlic, and fresh lemon juice and peel adds zest to the mild flavor of pattypan squash (sometimes called “scallop” squash) and chicken breasts. Pattypans are high in vitamin C and a good source of folic acid. Serve with marinated olives and soft pita or lavash for a low-calorie Mediterranean-style supper.

Go to the healthy recipe on epicurious.com

Nutritional Information

Amounts per serving plus the % Daily Value (DV) based on a 2,000 calorie diet:

  • 202 Calories (10%)
  • 6g Total fat (10%)
  • 1g Saturated Fat (5%)
  • 68mg Cholesterol (23%)
  • 79mg Sodium (3%)
  • 7g Carbohydrate (2%)
  • 0g Fiber (0%)
  • 29g Protein (58%)

See the full nutritional analysis from NutritionData.com

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Source: Epicurious

Gaming Grub

By Sara Bonisteel For many years, I held a standing Sunday afternoon mah jongg brunch–college friends would drop by to play a few games while drinking potent bloody Marys and eating my grandmother’s coffee cake and my slightly well-done frittata. These lazy events gave me a chance to hone my snackmaking skills, and while nothing I made back then was particularly stellar (OK, the bloody Marys were), the food seemed to satisfy the transient crowd. A Sunday work shift killed game, but not my love for a good three hours of grazing and playing mah jongg. My new group tends to meet in the evenings at rotating locations. English pasties and meze plates are some of the recent snacks we’ve enjoyed while discarding craks and bams. I’m always looking for new game food inspiration. Are there any mah jongg, poker, or bridge players out there with favorite recipe ideas? What snacks do you serve when games are involved? (Photo of the Green Dragon III: Sara Bonisteel)

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Source: Epicurious

Poached Scrod with Herbed Vinaigrette

By Monica Reinagel

brought to you by epicurious.com and NutritionData.com

Calories 318; Total Fat 15g; Carbohydrates 3g

Here’s a delicious recipe that’s low in calories and carbohydrates and ready in less than 45 minutes. Look at your local farmers’ market (or your own herb garden) for the freshest and most flavorful herbs for best results. Scrod is a term used to describe young cod or haddock, either of which will work just as well. Cod is particularly rich in vitamin B6 (which helps regulate mood) and selenium, a cancer-preventing mineral.

Go to the healthy recipe on epicurious.com

Nutritional Information

Amounts per serving plus the % Daily Value (DV) based on a 2,000 calorie diet:

  • 318 Calories (16%)
  • 15g Total fat (23%)
  • 2g Saturated Fat (10%)
  • 83mg Cholesterol (28%)
  • 166mg Sodium (7%)
  • 3g Carbohydrate (1%)
  • 1g Fiber (2%)
  • 41g Protein (82%)

See the full nutritional analysis from NutritionData.com

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Source: Epicurious

Salk scientists discover more versatile approach to creating stem cells

Stem cells are key to the promise of regenerative medicine: the repair or replacement of injured tissues with custom grown substitutes. Essential to this process are induced pluripotent stem cells (iPSCs), which can be created from a patient’s own tissues, thus eliminating the risk of immune rejection. However, Shinya Yamanaka’s formula for iPSCs, for which he was awarded last year’s Nobel Prize, uses a strict recipe that allows for limited variations in human cells, restricting their full potential for clinical application. …read more

Source: FULL ARTICLE at Phys.org

Healthy Gazpacho Recipes to Beat the Heat

By Megan O. Steintrager My boyfriend has been on a gazpacho-making kick lately, and I’ve been enjoying the flavor and health benefits of this craze. (He’s been using this recipe, subbing vegetable broth for the beef broth, since that’s what we had on hand.) I can’t think of a better summer food, especially in high tomato season, as it is right now, and most especially when it’s too hot to even think of turning on the stove, as it certainly is right now across most of the U.S. And health-wise, gazpacho hits so many high notes, starting with its traditional main ingredient: Tomatoes are a nutrition powerhouse that may help fight cancer (their lycopene has been particularly strongly linked to fighting prostate cancer), heart disease, and other ailments. And most of the ingredients that round out classic gazpacho — olive oil, herbs, peppers, onions, garlic, and other vegetables — pack a healthful punch. But don’t stop at tomato-based gazpacho — watermelon, stone fruit, cucumber, grapes, and mango are among the stars of Epi’s 50+ gazpacho recipes. Here are five to try: Gazpacho: Watch a demo of how to make this gazpacho recipe on this episode of Epi’s Around the World in 80 Dishes. Stone Fruit Gazpacho with Scallops: Chef Seamus Mullen’s recipe calls for peaches, plums, and watermelon. Tomato and Tomatillo Salsa (pictured): This Mexican-style gazpacho gets a kick from serrano peppers and cilantro. Cucumber Gazpacho with Shrimp and Melon: This recipe is featured in Epi’s Spa Menu from Anguilla’s CuisinArt Resort & Spa. Mom’s Gazpacho: The olive oil and chopped egg give this gazpacho a luscious texture and make it a more robust (as I mentioned above, you can swap vegetable broth for the beef broth in this recipe).

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Source: Epicurious

Singapore Needs A New Sling

By Joel Kotkin, Contributor

Over the past half century, the tiny city-state of Singapore has developed arguably the most successful formula for growth and social uplift on the planet. Like the famous Singapore sling — a tropical cocktail blending gin, grenadine, sweet and sour mix, cherry brandy and club soda — the city’s mandarins created the perfect recipe for rapid economic growth by combining its strategic location and hard-driving, largely Chinese population, with first-class infrastructure, a relentlessly improved local workforce and an opportunistic immigration policy designed to fill gaps in the labor pool. …read more

Source: FULL ARTICLE at Forbes Latest