Browsing All Posts filed under »Cooking«

Making Minestrone

November 19, 2011

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Anyone who knows me well knows that I love to make healthy soups and casseroles that I can “brown bag” to work during the week. This week I made a big batch of hearty, bean-and-veggie-laden minestrone in the slow-cooker. It’s Saturday, and I’m still having minestrone for lunch each day. Here’s my take on slow-cooker […]

Baked, Stuffed Acorn Squash

October 10, 2011

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Here’s an extremely healthy and seasonal dish I made on Sunday: Baked Acorn Squash Ingredients & cost: One acorn squash:    $3.08 (organic, purchased at Whole Foods, cost at farmers market is approximately 1/2 of this price based on price check last week, but this week I didn’t make it to the farmers market) One […]

Making Basil Pesto

July 30, 2011

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Pesto is a delicious, healthy way to use lots of basil at once. About every two weeks I pluck a large quantity of the leaves and new growth and make a batch in my mini food processor. I typically enjoy pesto on sliced baguette—I don't usually bother to toast or grill the bread for crostini but that's even better.

Homemade Buttermilk Biscuits

July 28, 2011

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Now that the nest is usually empty, Mom doesn't make a fresh batch of biscuits every morning. She makes them once a week and freezes the extras for her own breakfasts and to share with me. Last Saturday, she made a batch and I was there to capture her technique for The Ben Franklin Follies.

Healthy Eggplant Parmesan

July 20, 2011

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I visited my parents in late June for the Helen Keller Festival. Mom decided to make Eggplant Parmesan. She used a traditional recipe, with a few modifications—and it was quite tasty. I returned home with an eggplant and decided to create my own version, with an even healthier twist. It's more of a baked eggplant with tomatoes, herbs and Parmesan cheese.

How to Make Fried Green Tomatoes

July 16, 2011

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I've been in the mood for fried green tomatoes all summer. Finally got around to making them last night for dinner. Here's my take on this southern classic. Serve them up as an appetizer or side dish. Or make them the centerpiece of your meal, like I did last night.

Healthy Salmon Salad by Alison Lewis

July 12, 2011

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I love salmon. Wild Alaskan Salmon, that is. Fresh, frozen or canned—I can take it any of those ways. And regularly do. In case you aren’t aware, salmon is an excellent source of Omega-3 fatty acids. Those are good. If you want a healthy cardiovascular system and a healthy brain, you want to eat lots […]