Believe it or not, today marks culinary guru and businesswoman extraordinaire Martha Stewart's 71st birthday! In honor of the day, we've rounded up a handful of our favorite recipes that Martha's had a hand in, from salmon mousse to blackberry crumbles and a little bit of everything in between. With these well-tested recipes in hand, you'll be set to toast to Martha from dawn to dusk. So cheers, Martha. We hope it's a good one!
I love baking, but too many cookies are bad for the chef. I was happy to find this recipe in the Power Foods cookbook, which is more like a chewy granola bar in a cookie shape than an actual cookie. The recipe features my new favorite grain quinoa along with oats, pistachios, sunflower seeds, and dried apricots. It's the perfect treat after a run.
Ready to get baking? Here's the recipe.
If eating healthy is one of your goals for 2011, I suggest investing in some quality cookbooks to enhance your culinary experience. Flipping through recipe books always inspires me to pull out an apron and get to chopping. The new cookbook Power Foods ($25) will certainly have you sharpening your knives and preheating your oven. Written by the editors of Whole Living Magazine, the cookbook educates while it motives. A quintessential health-food cookbook, the pages are filled with recipes featuring 38 potent ingredients. Just because the nutritional properties of the ingredients were the most important criterion for their inclusion doesn't mean that the 150 recipes included in the book skimp on taste. The bold photos of each recipe capture the flavor of each dish and the soon-to-be cook's imagination.
The 38 power foods that made the cut to be included in the cookbook are high in: vitamins, minerals, phytonutrients, essential fatty acids, fiber, and more. It's not surprising that avocados, broccoli, and salmon made the list, but you'll find recipes for sweet potatoes, sable fish (high in omega-3 fatty acids), and pistachios. Power Foods is part reference book too. Each power food is given an informational page listing its health benefits, which are cross-referenced with recipes featuring the ingredient — handy! There's also a section in the back on how to use these power foods to combat different health issues like arthritis to hypertension.
The recipes are easy to follow and tasty. I recommend the roasted Brussels sprouts with shallots and pears. Yes, roasting pear with Brussels sprouts adds a whole new flavor dimension to the dish. You can purchase the book at Amazon.
If you want to get healthy in the New Year but still follow your resolution to cook on a budget, here's my advice: be sure to begin each day with a wholesome breakfast that starts at home. It's all too easy to fall into the routine of buying smoothies, but they're so uncomplicated and economical to make at home. For a refreshing departure from the iconic blend of berries and bananas, opt for a creamy avocado-pear mixture that's so vividly green in color, you know it's got to be good for you! Indeed, it is: This recipe, which comes courtesy of the new book Power Foods, is chock-full of folic acid, soluble fiber, and monounsaturated fatty acids.
Boost your breakfast when you read on.
This Sunday, I'm having friends over for a delicious dinner to celebrate the Fall season. Although my guests are carnivores, I'm trying to embrace a more meat-free lifestyle and want to encourage my friends and family to do the same. Thus, I'm serving a vegetarian menu; it will be so full of rich autumnal flavors that no one will miss the beef! For starters, I'll assemble a wonderful spread with sliced apples, a huge chunk of Point Reyes blue cheese, honeycomb, and homemade spiced walnuts. When we sit down to the table, each person will get their own individual vegetable potpie with sweet potato biscuits. A mixed green salad with dijon vinaigrette rounds out the savory and scrumptious meal.
Although the vegetable pot pies are somewhat laborious, they can be made in advance. Check out the recipes I plan on using here.
In the Summer, I have a no-fuss attitude towards preparing my meals. Since I am often on the go, I need something that will be both filling and easy. This recipe is a Mexican take on a Spanish-style tortilla, and can be eaten warm or room temperature if you want to pack it.
This omelet makes a great hearty and vegetarian meal that can be easily whipped up in under an hour. Made of potatoes, eggs, tomatoes, and pepper jack cheese, it's a fantastic option for any meal of the day. If you prefer to take the healthier route, simply substitute four large egg whites for two of the whole eggs. To get the recipe, read more.
It's the middle of Summer, and chances are you've gotten into your seasonal routine. Why not shake things up a bit by planning a casual and fun party? Invite friends to join you for a movie screening (or outdoor concert) in a park! Pack a picnic, watch the film (or the stars), and enjoy a leisurely night out.
Select a versatile menu that can be made in advance and will feed everyone's dietary needs. Fill a pitcher with chunky farmstand tomato gazpacho and pour into glasses at the picnic.
A Greek-style pasta salad is hearty thanks to the addition of shrimp; pita halves stuffed with spiced avocado are perfect for those who don't eat meat. Round out the meal with oven-fried chicken — it's a nostalgic favorite that's sure to please. Want to learn how to make these dishes? Here are the recommended recipes.
Tonight look to Asia for a meal that is quick, delicious, healthy, and filling. The secret to this noodle dish is a simple homemade broth infused with garlic, ginger, and scallions. The noodles are cooked in the fragrant mixture that is enhanced with several teaspoons of salty soy sauce. The ingredient list calls for bok choy, snow peas, and serrano chiles, but feel free to incorporate your favorite vegetables. Get the recipe now.
Turkey sandwiches are a pretty regular fixture in my everyday diet. They're healthy, delicious, and versatile. Thinly sliced deli turkey tastes good on all types of bread from focaccia to sliced wheat, and it pairs with almost everything, be it pear butter or barbecue sauce.
One sandwich that's absolutely amazing is the classic Thanksgiving leftover sandwich that joins sweet-juicy cranberry with thick-hearty turkey. This sandwich is beloved by many; but why, then, is it only enjoyed in the weekend after the third Thursday in November? Isn't the combination scrumptious enough to be eaten in the warmer months, too?
Recently I put this idea to the test by throwing together a cherry compote and turkey sandwich. It has all the familiar elements of the classic, but is Summer friendly. Genius! Oh and I forget to mention: it's really good. There's nothing more to say, except make it now.
One popular way to take advantage of Summer's bounty of berries is to make jelly or jam. However, for some reason, I'm totally uninterested in canning and preserving. In an attempt to take baby steps towards homemade jam, I started with compote. The easy recipe only requires about 20 minutes of cook time. The resulting compote is totally versatile and delicious. It can be served warm or chilled, and with a texture of soft but still plump cherries is reminiscent of cranberry sauce at Thanksgiving. The addition of rosemary provides a subtle earthiness. I plan to serve mine on a cheese platter with grilled bread. Want to learn how it's made? Get the recipe.