The Very Best Of Recipes for Health: 250 Recipes and More from the Popular Feature on NYTimes.com
Martha Rose Shulman
Format: PDF / Kindle (mobi) / ePub
From the celebrated NYTimes.com food columnist come her favorite ways to use seasonal produce and a well-stocked pantry to create easy, nutritious meals every day of the week
From its inception, "Recipes for Health" has been one of the New York Times's most-read (and e-mailed) features, showing health-conscious readers fast, no-fuss ways to turn seasonal produce, whole grains, and other nutritious ingredients into easy weeknight meals. Now, the most popular have been gathered into one comprehensive, convenient volume.
Shulman shows how to fill your refrigerator, freezer, and cabinets with healthy staples such as beans, grains, extra virgin olive oil, tuna, eggs, yogurt, and tomato sauce, so that you are prepared to cook delicious dishes like Asparagus and Herb Frittata, Quinoa Salad with Lime Ginger Dressing and Shrimp, or Pizza Marinara with Tuna and Capers in minutes. Vegans and vegetarians will discover an entire selection of tofu recipes, from stir-fries to sandwiches, and even a tofu cheesecake. Those who frequent the farmers' market will appreciate her extensive collection of dishes for virtually every vegetable under the sun.
Full of lists, explanations, and tips, The Very Best of Recipes for Health will help you cook and eat better all year long.
stringy if cooked for too long. Snow peas are a great source of fiber, and a good source of vitamin K, calcium, vitamin C, and the eye-protective carotenoids, lutein and zeaxanthin. � pound soba noodles 3 tablespoons Asian sesame oil 1 tablespoon peanut butter 2 tablespoons white wine vinegar or seasoned rice vinegar 1 tablespoon plus 2 teaspoons soy sauce 1-2 teaspoons Asian chili oil Pinch of cayenne 2 garlic cloves, minced 1 tablespoon finely minced fresh ginger � cup Vegetable
because the abiding flavor of the onions always overpowered my overall memory of the dish. Per �-cup serving: 57 calories, 1 g protein, 4 g carbohydrates, 2 g fiber, 4.5 g fat, 1 g sat fat, 0 mg cholesterol, 23 mg sodium ADVANCE PREPARATION: This can be made a few hours before serving, but like regular tomato salsa it will become watery over time, and the avocado will darken as well. VARIATION: TOMATO, CORN & AVOCADO SALSA In the summer, when corn is in season, steam 1 ear of corn for 4 to 5
slightly. Add the chickpeas, cayenne pepper or red-pepper flakes, and the reserved chickpea cooking liquid. Return to a simmer and stir. Reduce the heat to very low, cover, and cook gently for 30 minutes to 1 hour, or until the beans are very tender and the broth is fragrant. Taste, adjust the seasonings, and serve. Per serving: 329 calories, 17 g protein, 55 g carbohydrates, 16 g fiber, 7 g fat, 0.5 g sat fat, 0 mg cholesterol, 211 mg sodium ADVANCE PREPARATION: This will keep for 3 to 4 days
Middle East there are a number of dips and salad dressings that begin with drained yogurt, to which pureed garlic and chopped fresh herbs are added. It’s mixed with chopped cucumbers for salads, even mixed with chopped dried apricots for a sweet and tangy dip. Serve it as a spread, as a toppingfor rice, or as the base for a salad dressing. I can’t emphasize enough how important it is to find plain yogurt made without gums and stabilizers, otherwise the drainedyogurt won’t thicken properly. Look
browned. Transfer to a plate. Continue making pancakes until all the batter is used up. 4. Serve hot, with a small amount of butter and maple syrup. Per pancake: 119 calories, 4 g protein, 16 g carbohydrates, 2 g fiber, 5 g fat, 1 g sat fat, 36 mg cholesterol, 265 mg sodium ADVANCE PREPARATION: You can make these in advance and freeze them for several weeks. Either freeze on a baking sheet and transfer to freezer bags or make portions of 3 pancakes each and wrap in plastic, then transfer to