Menu

whole wheat

spring “clean” orzo salad

by Jackie Newgent  |  March 22, 2017  |  0 Comments
It’s time for some spring cleaning! Don’t worry, the type of “housework” I’m talking about is not a chore at all. Just head on over to your kitchen where your tastebuds can actually benefit from this cleanup! The theme of this month’s Recipe Redux is: “Spring Clean the Kitchen.” So, I created this whole-wheat orzo recipe using ingredients that I already had on hand. If you don’t have all of the same ingredients, make swaps based on what you do have in your fridge or pantry. Challenge yourself to not shop for anything new. For instance, use about 2 1/2 cups cooked quinoa, brown rice, or other pasta if you don’t have orzo; try white wine vinegar if you don’t...
Read More

salted & spiced dark chocolate chip cookies

by Jackie Newgent  |  September 21, 2016  |  0 Comments
One of my favorite childhood memories with my mother is baking Original Nestlé® Toll House® Chocolate Chip Cookies. My mom always measured everything out in advance—which I’d later realize as being super helpful in good culinary practice. To make the cookies, we actually rolled the dough into perfect little balls because that’s the way my mother preferred them. Then I’d plop a little stool smack dab in front of the oven window and be the very important lookout person to tell her the second the cookies were ready. And yes, I was the first one to get to taste test the freshly-baked cookies (usually more than once!) to make sure! (Thanks to this month’s Recipe Redux theme, “First Cooking Recollections,”...
Read More

orzo, greens & pan-charred corn salad

by Jackie Newgent  |  August 21, 2016  |  2 Comments
I recently had a mini-getaway to the Hamptons for a badly needed stress break. Clean air and a beachy breeze does wonders for the psyche! I also get slightly giddy over the farmstands and fresh produce that’s so readily available there. One of the local dishes that a friend served me while visiting was a corn and orzo salad picked up from my favorite little market, Round Swamp Farm. That provided the inspiration for this seasonal vegan salad. It’s a perfect fit for the Recipe Redux theme this month: “A Vacation-Inspired Recipe!” And it’s absolutely scrumptious! Calories saved: 62 Why it’s better for you? I used a whole grain orzo rather than the “white” version–plus added arugula–to boost an array...
Read More

sharp cheddar quesadilla with apple salsa

by Jackie Newgent  |  November 16, 2014  |  0 Comments
One of my quick go-to food fixes is a quesadilla. I never seem to make it exactly the same way twice. Here’s my newest version—with a bit of New York flair. It’s made simply with sharp Cheddar and scallion between two whole grain tortillas. The enticing twist is the topping. I usually love a good pico de gallo made with fresh tomatoes. But since tomatoes aren’t in season in my part of the world, I’ve gone with a New York apple-based salsa. Choose whatever apple is seasonal. Want a true “Empire State” experience? Make the salsa with New York-grown apples, like from Red Jacket Orchards. Their delicious, sustainably-grown apples are available at my local farmers market all-year-yound. But you can...
Read More

vegan vanilla chia cupcakes

by Jackie Newgent  |  September 28, 2014  |  0 Comments
I just turned another year older, so I baked cupcakes to celebrate. Birthdays do only come once a year, after all! However,  to make sure the desserty treats were at least a tiny bit better for everyone to enjoy, this cupcake recipe uses whole-wheat pastry flour and chia seeds. It’s free of butter and eggs to please any vegan, too. Now I’m sharing my recipe—with its hint of wholesomeness—for all of you to enjoy. Calories saved: 110 Why it’s better for you? Whole-wheat and chia seeds! Unless you need to be following a gluten-free/wheat-free diet, embrace wheat … it’s full of health protective benefits, including the potential to improve intestinal and metabolic health and lessen chronic inflammation. And chia seeds...
Read More