This lightened up jambalaya gives a new twist on an old Cajun classic! by Lydia on Thursday, August 02, 2012
Ground Turkey Jambalaya
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Grilled Chicken and Peperonata Sandwiches
Peperonata is an Italian mixture of sweet peppers, onions and garlic cooked in olive oil. Combined with grilled chicken on a crusty roll, it is a… by strenee on Thursday, August 02, 2012
Low-Cholesterol Recipes: Balsamic Bruschetta
4.7 / 5 Stars | 315 Reviews
by Kathy Bias
“Balsamic vinegar adds a delicious zip to easy bruschetta.”
New England Steamers
Steamers! Add these clams to the list of foods fun to eat. I was first introduced to steamers, or steamed soft shell clams, when I lived in Boston years ago. Unlike hard shell clams (known here as quahogs, cherry stones, or little necks, depending on their size), steamers have rather thin, brittle shells, so you have to be gentle with them. The two sides of the shell don’t close all the way. Instead, protruding from the shell is a long foot, or siphon. It’s what the clam uses to filter the sea water and eat. While hard shell clams stay close to the surface of the sea floor, steamer clams bury themselves more deeply, and extend their long siphons to the sea floor surface.
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Low-Cholesterol Recipes: Deb’s Spicy Summer Evening Mushrooms
4.08 / 5 Stars | 31 Reviews
by DEBMCQUEEN
“Whole mushrooms are marinated in a lightly spiced soy sauce and red wine vinegar mixture, then grilled until brown, tender and delicious.”
zucchini rice gratin
As promised, I am here to aid you with you midsummer afternoon’s zucchini nightmare, er, bounty. But please, just because I try to help people who weren’t wary enough of friends bearing baskets of zucchini doesn’t mean that I should be mistaken for someone who never lets zucchini expire on her watch. I went away for the weekend and left my last haul to meet a terrible end in my kitchen. Let this gratin be my zucchini repentance.
I started making this zucchini rice gratin a few years ago. At the time, well, rice wasn’t my thing. I wouldn’t say I didn’t like it, just that it never, ever occurred to me to make it, which likely related to the fact that I burned it 100% of the time I made it, which led to pot-soaking and -scrubbing and a plague about our apartment known as a Grumpy Dishwasher. It hardly seemed worth it for a bit of rice. I’ve since figured out that nearly every package of rice lists the wrong amount of water (I always need more) and that on the gas stoves I’ve had, even the thinnest wisp of a flame, the lowest I can make it before the burner goes out entirely, will cook my rice in about 2/3 of the suggested time. I share these tips just in case any of you out there also need to go to Rice Remedial School, though you guys seem smart. I bet you’ve got this figured out already, and long before you wrote a cookbook that uses it no less than three times.
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Vegetable pasta bake
A vegetable pasta bake with mediterranean vegetables by healthyheroes on Tuesday, July 31, 2012
Crunchy rainbow salad
This salad is the crunchiest and healthiest salad by healthyheroes on Tuesday, July 31, 2012
Buckwheat and Blueberry Pancakes
Berries are rich in antioxidants to detox your system, packed with vitamin C which helps your body deal with stress, and full of fibre which helps to… by millie-07 on Tuesday, July 31, 2012
Low-Cholesterol Recipes: Zoni
5 / 5 Stars | 1 Review
by Ayumi
“Visit a Japanese grocery store to gather the ingredients for this delicious clear broth. Kelp, bonito and sake impart a delicate flavor to the soup. Strain the liquid and serve with simple slices of spinach, citron and fish paste.”