Menu

fast

make-ahead fusilli pasta bowls

by Jackie Newgent  |  September 22, 2015  |  0 Comments
At the end of a long day, sometimes cooking up a quick pot of pasta doesn’t seem speedy enough—and a packaged frozen entrée doesn’t sound appealing enough. That’s where this fast pasta bowl fix comes in—inspired by The Recipe Redux theme of this month, “Fantastic Freezer Meals.” It’s my go-to pasta bowl of the moment. I pair whole grain fusilli with a good-quality marinara sauce, plus some of my favorite ingredients: baby arugula, goat cheese, pistachios, and lemon zest. Yum! Here’s all you need to do: (1) Prepare this recipe whenever you have 15 minutes or so to spare (for me, that’s usually Sunday late evening); (2) freeze it in 4 bowls; (3) microwave a bowl of it for 3...
Read More

fitter french fries {Recipe ReDux}

by Jackie Newgent  |  December 22, 2014  |  14 Comments
As a member of Recipe ReDux, the goal this month was to grab a book and cook. But not just any recipe; it needed to be chosen from page 42 or 142 in the book—to celebrate the 42 months that ReDux has been around! So I picked a cookbook that I thought was sure to have something decadent in it: Potatoes: Comfort Food by Jane Stacey (Smallwood & Stewart, Inc., 1997). What did I find on page 42? A recipe for “The Perfect French Fries!” Of course, I had to work my makeover magic on the recipe. I didn’t just spritz the potato slices with cooking spray, bake ’em, and call it a day. My goal was to create a...
Read More

vegan spinach and hemp seed pesto

by Jackie Newgent  |  December 4, 2014  |  1 Comment
I like to start the day off with a great big spoonful of Hemp Hearts to help kick off my protein intake for the day. They’ve got 10 grams of protein in a 3-tablespoon serving! But I don’t stop there. I really love the cool little seeds for their taste and texture in so many recipes. So here’s my newest creation … a pesto that tastes luscious, but provides far fewer calories than the original. It’s vegan. But if you’re a little bit more of a traditionalist, you can just stir a little bit of grated Parmesan cheese into the finished pesto recipe. To add to the newness of it all, I whirled this up in the food processor bowl...
Read More