Category: New recipes

How to Make ItStep 1Preheat oven to 350°F.Step 2Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Spread flour out in an ovenproof skillet or jelly-roll pan. Bake at 350°F for 15 minutes or until lightly browned and flour smells nutty and not grassy, stirring every 5 minutes.

How to Make ItStep 1Preheat oven to 425°F.Step 2Cut squash in half lengthwise; discard seeds and membranes. Place squash halves, cut sides down, on a foil-lined jelly-roll pan coated with cooking spray. Roast at 425°F for 50 minutes or until very tender. Cool slightly.Step 3Heat a large saucepan over medium-low heat.

How to Make ItStep 1Heat a Dutch oven over medium-low heat. Add oil; swirl to coat. Add onion and garlic; cook 10 minutes or until tender, stirring occasionally. Add tomatoes; increase heat to medium-high, and bring to a simmer.Step 2Place tomato mixture, Brown Rice Cream, and basil in a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender.

Our Asian-inspired nachos are wildly flavorful with a tangy kick from kimchi. Kimchi is a spicy Korean condiment that is often fermented and aged, delivering gut-healthy probiotics. Assemble the nachos on a baking sheet, and then deliver them straight to the table for easy serving and fun presentation.

Start your day with a green bowl of oats this St. Patrick& 39;s Day. Infused with matcha and creamy coconut milk, this filling oatmeal (we used Flahavan& 39;s Irish Oatmeal to keep with the Irish theme, but you can use any favorite oat brand) will make you happy to wake up to breakfast. Feel free to customize the toppings with fun options like fresh fruits, nuts, or seeds.

HomeCreamy Tuna Noodle Casserole with Peas and BreadcrumbsYieldServes 4 (serving size: about 1 1/2 cups)We love the old-school feel of this skillet supper. If you can& 39;t find whole-wheat panko, sauté fresh whole-wheat crumbs until crisp.Ingredients6 ounces uncooked no-yolk egg noodles1 tablespoon olive oil1 tablespoon unsalted butter1 cup finely chopped onion1 cup thinly sliced celery3 tablespoons all-purpose flour2 1/4 cups low-fat 1 milk1/2 cup frozen green peas, thawed1 1/2 tablespoons chopped fresh dill1 teaspoon finely grated lemon rind1 tablespoon fresh lemon juice1 teaspoon dry mustard (such as Colman& 39;s)1/2 teaspoon kosher salt1/4 teaspoon black pepper1 (5-ounce) can solid white albacore tuna packed in water, drained and broken into chunks1/4 cup whole-wheat panko (Japanese breadcrumbs)1.

How to Make ItStep 1Fill a large skillet about two-thirds full with water; add bay leaves, and bring to a boil. Add chicken to pan; reduce heat and simmer, partially covered, 14 minutes or until chicken is done, turning after 7 minutes. Remove chicken from pan; discard liquid and bay leaves. Cool chicken slightly; shred with 2 forks.

Thanks to delicate whole-wheat pastry flour, these dumplings simmer to puffy, light perfection. This chicken recipe is the type that epitomizes the point I’ve tried to make in my book: You can rethink classic recipes using healthier whole grains, without compromising flavor or texture.IngredientsCooking spray1 pound skinless, boneless chicken thighs, cut into bite-sized pieces1 tablespoon canola oil1 cup chopped onion1 cup cubed peeled turnip3/4 cup thinly sliced celery3/4 cup chopped carrot1 tablespoon chopped fresh thyme4 cups unsalted chicken stock (such as Swanson)1 bay leaf1 teaspoon kosher salt, divided1/2 teaspoon freshly ground black pepper1 1/2 tablespoons whole-wheat pastry flour3 tablespoons water4 ounces whole-wheat pastry flour (about 1 cup)1 teaspoon baking powder2 tablespoons chilled butter, cut into small pieces1/4 cup chopped fresh flat-leaf parsley1/2 cup nonfat buttermilkNutritional InformationCalories 276Fat 9.

Photo: Caitlin Bensel; Prop Styling: Audrey Davis; Food Styling: Anna HamptonIn this smoothie bowl, you& 39;ll see the color of the sunset and taste the heavenly bliss of the tropics. Fresh mango turns silky when pureed with coconut milk. We boost the golden hue with superfood turmeric, and the delicate sweetness is provided by honey.

Ingredients1 cup uncooked hulled barley3 hickory-smoked bacon slices, chopped1 cup finely chopped onion1 teaspoon ground cumin1/2 teaspoon smoked paprika1/8 teaspoon ground red pepper1/4 cup molasses1 teaspoon kosher salt1 (15-ounce) can unsalted tomato sauceThyme sprigs (optional)Nutritional InformationCalories 167Fat 3.

These crunchy breadsticks get their flavor inspiration from beef jerky—pepper-spicy and smoky and downright addictive. You’ll need to smoke (yes, smoke!) the flour first, which is easier to do than you might think. I adore this smoking technique and call for it a few times in this book. Why? First, because it’s fast and easy.

This vibrant magenta smoothie bowl is as delicious as it is beautiful. Dragon fruit doesn& 39;t have much flavor (but loads of color), which lets the other ingredients, like delicately sweet almond milk, tangy kombucha, and tart pineapple shine. You can& 39;t go wrong with tropical fruit toppers, but pineapple is quite striking when paired with pepitas and bee pollen.

How to Make ItStep 1Bring 1 cup water to a boil in a small saucepan. Add bulgur; cover, reduce heat, and simmer 12 minutes. Remove from heat; let stand, covered, 5 minutes. Spoon bulgur into a large bowl; cool slightly.Step 2Preheat oven to 350°F.Step 3Shred onion using large holes of a grater onto several layers of paper towels.

This Creole dish gets its name from the “dirtying” effect of cooking rice (typically white, but here updated to quick-cooking brown rice) with bits of chicken liver and/or ground meat. It’s a deeply savory, delicious side that goes well with crawfish, shrimp, roast chicken, or pork chops. Don’t fret too much about the chicken livers: They do a similar thing that, for example, anchovies do—They add umami richness but don’t contribute a pronounced “livery” taste.

How to Make ItStep 1Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through cloves), stirring with a whisk.Step 2Place brown sugar, 3 tablespoons granulated sugar, butter, and oil in a large bowl; beat with a mixer at medium speed until light and fluffy (about 2 minutes).

HomeBUSH& 39;S® Black Bean Guacamole Ad Ingredients1 can (15 oz) BUSH& 39;S® Black Beans, drained and rinsed5 diced avocados3 chopped scallions2 limes, juiced1/2 cup chopped tomatoes1 tablespoon chopped cilantroSalt and black pepper to tasteAssorted dippers such as toasted whole wheat pita bread triangles or multi-grain tortilla chipsHow to Make ItStep 1Place avocados, scallions and lime juice into a large bowl.

How to Make ItStep 1Preheat oven to 375°F.Step 2Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, pecans, salt, and baking powder, stirring with a whisk.Step 3Place butter and oil in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg; beat until well combined.

HomeBUSH& 39;S® Tuna and Cannellini Bean Salad Ad Ingredients1 can (16 oz) BUSH& 39;S® Cannellini Beans, drained and rinsed1 can (7 oz) premium canned tuna, drained3/4 cup red onion, thinly sliced crosswise5 tablespoons extra-virgin olive oil1 tablespoon red wine vinegarSalt and freshly ground pepper, to tasteHow to Make ItStep 1Pour tuna into bowl and break up with fork.

YieldServes 16 (serving size: 1 piece)When I began experimenting with fried grains, I just knew that their satisfying crunch would work just as well as nuts in ice cream sundaes, casseroles, and, well, candy! Popped amaranth adds a playful textural twist to the chocolate coating.Nutritional InformationCalories 185Fat 6.

How to Make ItStep 1Preheat oven to 375°F.Step 2To prepare cake, place almonds in a mini food processor; pulse until finely ground (do not go so far as to make nut butter). Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, almonds, cornmeal, baking powder, salt, and baking soda, stirring with a whisk.