I forget how delicious meat is sometimes. All you carnivores out there are horrified, I know. But as I’ve said many, many times before, vegetables are so easy to deal with! I get in the habit of making huge vats of vegetable soups at home, and having monster veggie burgers when I go to brunch (hey Jason!), and my memories of meaty delights start to fade.
On a recent pre-commute whim, I moved some chicken thighs (my favorite chicken bit) from the freezer to the fridge. Post-work, I was craving something spicy and hot, but didn’t want to fall back on my usual pan-Asian toss-everything-in-the-skillet stir-fry. What did I make instead? INDIAN. I rummaged in my cabinets for my favorite spice blends, rustled up some butternut squash, and got down to business.
I won’t pretend that this creamy tandoori-spiced chicken is authentic. I freely admit that I know next to nothing about Indian cuisine. However, I promise that this dish won’t disappoint where taste is concerned. Chunks of butternut squash and bites of tender chicken make the dish feel substantial. Greek yogurt adds richness and creaminess without extra fat. A blend of Indian spices makes everything taste warm and flavorful.
Bonus? This dish is crazy good for you. It’s high in fiber, potassium, and a whole alphabet of vitamins. There’s a nice balance of fat, protein, and carbohydrate too! Not too shabby for less than 250 calories. Recipe after the jump! Read more… →
Every culture has a meatball. The Filipinos have almondigas, inspired by Spanish albondigas. The Swedish have köttbullar. The Polish have klopsy. At their core, all these meatballs are the same. Deliciously-seasoned meat, rolled into two-bite balls and served with a starch (rice, pasta, or bread).
These turkey meatballs are my take on the classic American meatball. I made a few simple changes to make the meatballs healthier. Instead of seasoned bread crumbs, I used finely ground rolled outs. Hooray for whole grains! I also cut the number of eggs down from two to one, and added shredded zucchini to sneak in some extra veggies. I cooked them in a spicy, easy-to-make tomato sauce — canned tomatoes are a lifesaver here.
Healthy, easy, and cheap. I am all about it, and you should be too. Keep reading to get the recipe! Read more… →
I was recently at dinner with some girlfriends, and one of them was teasing me about my impossible appetite. I wasn’t offended at all. In fact, it’s a badge I wear with pride. To quote my friend, I will absolutely “eat you under the table.” Food truck festivals, family-style Italian, dim sum Sundays — I do it all.
Food can be one of life’s greatest pleasures, especially when shared with good company. Many diet gurus and experts will tell you that when you go out with friends, you should choose light options. “Get a salad with dressing on the side,” they’ll say, “or a nice piece of grilled fish.” That may work for some people, but from my perspective… that kind of sucks.
Why drag yourself to a restaurant to order a $14 salad that you could probably make better (and healthier!) at home, while your friends and family relish more delectable fare? Spare yourself the torture; treat yourself! But do so with a few key things in mind. Read more… →
For the first time in weeks, I turned my stove on to do something other than boil water for tea. I made a meal that was not a salad or other incarnation of chopped, raw veggies. Granted, my non-salad was an incredibly simple one-pot meal that took just 30 minutes from start to finish, but I’m still proud of myself. I shook of my summer-chef laziness and actually cooked.
For dinner tonight, I made this sweet potato skillet. The dish is a nutritional rock star. For just over 300 calories, you get 378% of your daily dose of vitamin A and 141% of vitamin C. It’s low in fat and cholesterol, and loaded with fiber and protein. And guess what? It tastes phenomenal too.
This recipe is seasoned with bold, warm spices — cumin and rosemary. Not your favorite herbs? Swap them for oregano and basil, or ginger and chives. Vegetarian? Leave out the chicken and add black beans or soy crumbles instead. Quick, versatile, and super satisfying.
Keep reading to see how I put my version of this sweet potato skillet together. Read more… →
My name is Kamille, and I am a shrimp addict.
It’s hard for me to remember when my shrimp obsession began. It would have to be well after I was 9 or 10. Around that time, my big brother shared the pleasant news that the veins in shrimp were “doo-doo.” To be more precise (and less of a fifth-grader), the vein you see on the back of a shrimp is the digestive tract. While it is certainly better to remove it whenever possible, nothing BAD will happen to you if you eat it. Of course, these details escaped me at the time. I refused to eat shrimp for a few years (doo-doo veins or no).
Fortunately, I soon got over this senseless phobia. I am now one of the top five consumers of shrimp in the nation. (Numerous unscientific studies confirm.) One of my best friends is also a member of this elite group. After seeing a recent shrimp-filled post, she expressed clear frustration at my failure to share the shrimpy-wealth. I’ve known this woman for nearly a decade: she meant business. So I made this shrimp and asparagus pasta for our ladies’ lunch on Sunday afternoon.
You all know the drill by now: this dish is simple, easy, and delicious. That’s just the kind of food I believe in. And did I mention it’s under 300 calories per serving?
The pasta’s creaminess is thanks to judicious use of ricotta cheese — just add a dollop to the hot noodles at the end. The flavor of asparagus infuses both the pasta and the shrimp; you’ll be able to really taste it throughout the dish. If you’re not an asparagus fan, broccoli would make a great substitute.
Recipe after the jump! Read more… →