This sauce is excellent on pizzas and pastas! It is from the French line of pestos – pistou – and is lighter than traditional Italian pestos because it does not have pine nuts.
Saturday, January 9, 2010
This pasta dish is sneaky because it disguises healthy veggies and makes them appealing to kids (and adults). There is nothing more satisfying than watching your child scarf down spinach and tomatoes… and ask for seconds!
Saturday, January 9, 2010
The inspiration for this recipe came from my brother-in-law. He used to own a successful Italian restaurant and made my family a to-die-for shrimp Alfredo a few years back. Of course, it was the real deal, full of heavy cream and butter. We wanted to duplicate this hearty comfort food but make it lighter. Our version still has the creamy, rich flavors and textures but we don’t feel so guilty after each bite!
Saturday, January 9, 2010
This version of Cha Han is at the top of my comfort food list. But unlike most comfort foods, it is actually pretty healthy. I like to eat it with grilled scallops or teriyaki chicken.
Saturday, January 9, 2010
This fajita marinade is super easy to throw together at the last minute but the fajitas are even better the longer the meat has to marinate. Serve the fajitas with avocado slices and a fajita pepper mix for a colorful and healthy meal.
Saturday, January 9, 2010
This sauce makes a quick and easy stir-fry with your choice of meat and veggies. Serve over steamed rice.
Saturday, January 9, 2010
These asian-inspired meatballs served with sweet & sour sauce are a tasty treat, especially when served over rice. They are a perfect appetizer for a party because they can finish cooking in a slow-cooker while you focus on other elements of the party.
Saturday, January 9, 2010
This sweet and sour sauce makes a beautiful, shiny glaze for meats and vegetables. My family usually makes sweet and sour meatballs served over quinoa or steamed rice.
Saturday, January 9, 2010
You can’t have a traditional Thanksgiving dinner without pumpkin pie. This standard version is easy to throw together. I use an easy press-in-the-pan pie crust that saves a lot of time compared to the rolled out versions. For a unique way to serve your pumpkin pie, prepare mini pumpkin pies in muffin tins.
Monday, January 4, 2010
Naan bread is traditionally baked in a clay oven called a tandoor. Most of us aren’t lucky enough to have a tandoor in our home so this version of naan bread is baked on a BBQ or in a conventional oven. It is a fun family cooking project and learning experience. Leave it plain or top with cheese, garlic, onion or other desired ingredients. Serve it with curries, rice dishes or soups.
Saturday, January 9, 2010
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