With all the cooking baking and eating that has been done in the last month, something quick, delicious and nutritious is a welcome notion. This is, hands down one of the easiest tastiest soups around and can easily be doubled. With its simple ingredients you can share with your little one.
Kids adore chicken fingers and nuggets, but the deep-fried versions are terribly unhealthy. The pre-made options that you grab in the grocery store may be easy, but the expense and lack of nutrition in most brands makes this quick dinner a poor choice. Why not make a huge, heart-healthy batch yourself and freeze half, ensuring that you always have a quick and healthy option available?
Too many bones and no dog to feed? A turkey carcass that looks butchered? Waste not, my dear. Practice the secret of gourmet chefs everywhere. Stock is an ideal way to extract nutrients and flavour from asparagus roots, beef bones and the parts of brocolli that people just don’t want to eat. You can do stocks of vegetables, with meat or fish, and they are very simple.
Fall is the time of year when we crave healthy, satisfying dinners. Root veggies are abundant at this time of year and can be prepared in lots of different ways. A great way to eat root veggies is to roast them and use them as an accompaniment to a roast beef or chicken dish. You can omit certain veggies if you don’t like them and add more of the ones that you do like.
This one is really simple (so simple the kids can do it) and potentially super healthy. In a bowl or glass, layer or mix healthy yogurt, granola and fruit. There are organic varieties of all three available. This is a great recipe for breakfast or a snack for kids and adults alike.
By Leslie Jonath and Frankie Frankeny
Nothing embodies the earthy flavors of autumn more that mushrooms. This soothing recipe, from Comfort Me with Apples by Gourmet editor in chief Ruth Reichl, is as delicious as it is simple to make.
Yields 4 servings.
2 cups fettuccine noodles
¼ cup olive oil
2 tablespoons fresh chopped garlic
½ cup sliced onions
½ cup chopped green bell peppers
½ cup chopped red bell peppers
1 ½ cups sliced button mushrooms
1 ½ cups quarter chopped artichoke hearts (canned)
¼ cup white wine
2 cups raw spinach
1 ½ cups Stock Up Vegetable Stock
salt and pepper to taste
2 fresh chopped tomatoes
1 tablespoon fresh basil
With meals this good, we certainly won’t say a word. One of the golden rules of pregnancy is to stock your freezer for those first few months. If you’re not the chef-type, or are simply too busy (or ill), you can still check this one off your list. Dinnerworks and Fresh Dish allow you to assemble meals in advance – either in person or have them delivered to your door.