- Tomato
- Cucumber
- Red Pepper
- Yellow Pepper
- Green Pepper
- Red Onion
- Olives
- Feta Cheese
“This salad dressing is nothing like your basic vinaigrette formula – but you’ll soon want to use it nearly every day. The classic vinaigrette is made with 3 parts oil to 1 part vinegar. As you can see, this version has no oil in it at all, making it extremely low in calories. But don’t worry – it’s very high in flavor. Once you’ve tried this I’m sure it’ll become your basic everyday staple for salad. And you can never eat too much salad!”
- Ingredients:
- apple juice
- cider vinegar
- chopped onion
- dried whole oregano
- rosemary and thyme
- dry mustard powder
- paprika
- roasted
- red bell pepper
“Among the most inexpensive of foods, dried beans offer a bounty of fiber, iron, protein, folic acid and B vitamins. Black beans, also known as “turtle beans,” are an especially tasty variety, and make a lovely soup. Do not salt dried beans until they are cooked, as the salt slows down the softening process. On another note, so-called “cooking” wines or sherries contain lots of added salt. Do your palate and your body a favor and use a drinkable sherry in this recipe."
- black beans
- bay leaf
- Salt to taste
- chopped garlic
- dry mustard powder
“Bulgur is ubiquitous in Middle Eastern cooking but also pairs deliciously with Asian seasonings. This simple side dish is perfect with beef, lamb or poultry. For variations, substitute toasted sesame seeds for the almonds, or carrot juice (it is surprisingly good and certainly nutritious) for orange juice.”
- oranges
- canola oil
- minced fresh ginger
- brown sugar
- slivered almonds
- chopped scallions
- reduced-sodium soy sauce
“This rich, crunchy stuffing is the perfect side to the Southwestern turkey. Look for pepitas (shelled pumpkin seeds) at health-food stores and in the Southwestern aisle of gourmet markets. If you can’t find them, substitute slivered almonds.”
- pepitas
- tequila
- finely chopped fresh sage
- ground cumin
- salt
- freshly ground pepper
- reduced-sodium chicken broth
- oatmeal
- whole spelt or whole wheat flour
- baking powder
- baking soda
- ground cinnamon
- nutmeg
- ground flax seeds
- sucanat
- canola oil
- vanilla
- Crumb Topping
- oatmeal
- whole wheat or whole spelt flour
- sucanat
- canola oil
- vanilla
“Homey yet festive enough for the holiday season, serve this cake with breakfast, brunch or as a simple dessert.”
TIP
Kitchen tip To make quick work of chopping cranberries, place whole berries in a food processor and pulse a few times until the berries are coarsely chopped. Kitchen note A nonreactive pan—stainless steel, enamel-coated or glass—is necessary when cooking acidic foods, such as cranberries, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart an off color and/or off flavor in acidic foods.
Equipment: 9-inch springform pan | To make ahead: Cover and store at room temperature for up to 2 days.
- Topping
- packed light brown sugar
- cornstarch
- ground cinnamon
- Cake
- all-purpose flour
- whole-wheat flour
- baking powder
- salt
- baking soda
- canola oil
- freshly grated lemon zest
- large egg
- low-fat milk
- vanilla extract
Here is an easy way to serve a crowd a hearty breakfast before facing the elements for a day of winter sports. You can assemble it in the slow cooker in the evening and wake up to a bowl of hot, nourishing oatmeal. The slow cooker eliminates the need for constant stirring and ensures an exceptionally creamy consistency. It is important to use steel-cut oats; old-fashioned oats become too soft during slow-cooking.
TIP**
Ingredient note: Steel-cut oats, sometimes labeled Irish oatmeal, look like small pebbles. They are toasted oat groats the oat kernel that has been removed from the husk that have been cut in 2 or 3 pieces. Do not substitute regular rolled oats, which have a shorter cooking time, in the slow-cooker oatmeal recipe.
- water
- dried cranberries
“For a change of pace from traditional bread stuffing, try this elegant, nutty-tasting pilaf, which features quick-cooking whole-grain bulgur.”
Ingredient note: Fiber-rich bulgur is made from whole-wheat kernels that are precooked, dried and cracked. Virtually a whole-grain convenience food, bulgur cooks in less than 20 minutes. You can find it in health-food stores and some large supermarkets. To stuff a turkey, prepare the recipe and let cool completely. Place about 5 cups of the stuffing loosely in turkey cavities; heat the remainder separately.
To make ahead: The stuffing will keep, covered, in the refrigerator for up to 2 days. To reheat, place in a baking dish and add 1/2 cup water. Cover and microwave on high for 10 to 15 minutes. (Alternatively, bake at 350°f for 25 to 30 minutes.)
- extra-virgin olive oil
- ground cinnamon
- ground allspice
- reduced-sodium chicken broth
- bay leaf
- dried cranberries
- orange juice
- chopped fresh parsley
- Freshly ground pepper to taste
Fresh and dried cranberries, tomatoes, mustard seeds and fragrant curry spices enliven this zesty chicken stew. Excellent prepared ahead and reheated, it makes a convenient casual company entree. Serve with brown basmati rice.
To make ahead: Cool, cover and refrigerate for up to 2 days.
- butter
- yellow mustard seeds
- Generous 1/4 teaspoon ground cardamom or cloves
- diced tomatoes with mild green chiles
- reduced-sodium chicken broth
- sweetened dried cranberries
- minced fresh ginger
- Chopped fresh cilantro leaves for garnish