How to cook pasta perfectly in a 5 easy steps, plus tips on cooking it ahead of time (without making it soggy!). Perfect this, and perfect the easy dinner conundrum.
A Taco Salad that will have the kids eating, well, salad! And if not, it's super easy to turn the components into a meal for picky eaters. One dinner for all!
What do you get when you combine delicious meatballs, healthy greens, hearty beans, and your slow cooker? A dinner-worthy soup that practically cooks itself.
Mouthwatering Italian Meatballs that taste like they were made by an Italian grandma, but come together in a fraction of the time that real Italian grandmas put into theirs.
A foolproof guide on how to roast vegetables perfectly, deliciously.
These Vegetable Fajitas from Make It Easy are a vegetarian one-pan meal that will satisfy even the meat-eaters (and picky ones) in your family. Promise.
A one-stop shop for Halloween treats, from homemade candy to a spooky Halloween dinner the kids will love!
Ever had quinoa gone wrong? Bitter? Hard? Dry? No more. As part of my new video series, How-To Like A Pro, I'm going to show you how to cook quinoa like a pro in 5 easy steps. These new videos are short by design. They give a quick overview of how to cook or prep something like a pro in just a few easy steps. But, of course, you know me: I'll always elaborate a little bit to make sure that you get it just right. Here are a few notes on each quinoa-making step. (more after the jump)
One of my favorite holidays is this week (tomorrow!): Cinco de Mayo. Having just returned from an amazing long weekend in Mexico, I'm more excited than ever to honor a day—technically the mark of the Mexican army's victory at the Battle of Puebla—that is a celebration of one of the warmest, most beautiful cultures on the planet. And I'm not just saying that because I love Mexican food. Yes, Mexican food is wonderful, but it is a mere reflection of the beauty of the people and place. Mexico stole my heart and it's no wonder: It is full of color. Its culture honors amazing ancient traditions. Even ones like pulque that can get you a little drunk. And, of course, Mexico has a varied, rich cuisine that never ceases to amaze—or sate—me. Cinco de Mayo is a wonderful opportunity to drink margaritas and shake your maracas (ahem), but it's also a wonderful opportunity to dig into Mexican culture and these recipes, too. I hope that you will. Here are a few to get you started. (more after the jump)
There's a lot going on. I can't wait to share details but, for now, lets just say that I'm busy. Very busy. And lets also say that winter has been hard on my waistline. That's right: I'm saying it because it's true. With spring finally here (kind of, sort of), I'm making some changes. I need to run more, which is to say that I need to run, period. And I'm swapping hearty stews and—oh, lets be honest—desserts for light, healthy meals. Oh, and remember that busy part? These light, healthy meals have to be quick and easy to make, like this Slow Cooker Chicken Ropa Vieja. We're going to be eating this a lot over the next few months. No one's complaining. (more after the jump)
You know when a recipe is good? When it's delicious, fast, and endlessly adaptable, like this Skinny Alfredo Sauce. Adaptable may not have been on your list of recipe virtues, but here are a couple of important reasons why it should be. First, learning how to make one easily adapted dinner recipe actually means learning how to make several of them. Following a fast recipe is a time-saver, but knowing it like the back of your hand and being able to bang it out without thought or much effort takes things to another level. And relieves stress. We like things that relieve stress. Another reason that I love adaptable recipes is because you can keep the ingredients for it on hand with a higher likelihood that you'll actually use them. So lets say that you buy the broth, milk, cheese and pasta to make Skinny Fettucini Alfredo, but end up deciding that you don't feel like eating that. No problem! Add a bunch of frozen veggies for creamy pasta primavera or steam some chicken, red pepper and onion with cajun spices and make this Skinny Creamy Cajun Chicken Pasta. Dinner—and your ingredients—saved without waste or take out. It's a beautiful thing. (more after the jump)
I don't know if you've noticed that I haven't been posting many pasta recipes lately. See, I have this problem. It's a pasta problem: Once I start eating it, I cannot stop—especially if it's tossed in a rich tomato sauce or creamy sauce with cheese. So, even though my family loves pasta—like loves it—they have been suffering from not-enough-pasta syndrome. I got complaints. Saw signs of withdrawal. And have even watched them wolf down an excess of pasta while at restaurants where, finally, it was available to them. I was depriving them and, honestly, myself, and have decided that it's time to deal with my pasta problem. You probably thinks that means I'm ready to work on some willpower. Well, you're wrong. At least that's not my immediate plan. Right now, I've decided to think of ways to lighten up my favorite classic pastas like this "skinny" Fettucini Alfredo. Someone on my One Hungry Mama YouTube channel asked me to share more pasta recipes (doh!) and it was the perfect time to come clean about my problem and share this recipe. Because if I can help just one other person who has a pasta problem too, it's all worth it. (more after the jump)