entree Archives - Page 8 of 10

cincinnati-style veggie chili

by Jackie Newgent | September 22, 2013 | 3 Comments

(Click on photo for full-size image!) Makes 8 servings Though a New Yorker now, I was born and raised in Ohio. And when in the great Buckeye state, you need to try chili the way so many Ohioans do … over spaghetti. But it’s not just any ordinary chili; it’s full of intriguing and earthy spices. My vegetarian version is richly spiced, full of veggies, and specifically designed to be paired with pasta, not eaten straight from a bowl. I’ve also included a touch of chocolate, even though there isn’t consensus if it’s “allowed” to be in a traditional Cincinnati chili recipe. So my dear hometown friends and family … I developed this “4-Way” recipe with you in mind. I...

sunny-side-up farmers market breakfast

by Jackie Newgent | September 14, 2013 | 2 Comments

(Click on photo for full-size image!) Makes 1 serving Like most people, I don’t usually have much time to whip up a glamorous meal in the morning. However, I’ll gladly spend 15 minutes for an almost glam one. So this breakfast is one answer to a simple meal for one in the morning. You can double it for two—and you can prepare it with nearly any fresh veggie pick, such as sliced bell peppers, chopped leafy greens, or finely diced sweet potato. Eggs pair nice with basil, rosemary, and tarragon; so vary the herb as you wish, too. Any way you whip up this flavorful dish, you’ll be well on your way to getting all the veggies you need for...

asparagus fettuccine alfredo

by Jackie Newgent | May 29, 2013 | 3 Comments

Makes 4 servings: 1 1/2 cups each Nearly 20 years ago, fettuccine Alfredo was dubbed “a heart attack on a plate” by Center for Science in the Public Interest (CSPI). Catchy name, huh?! Since then, I’ve been asked numerous times if there’s actually a way to make a healthy fettuccine Alfredo—and one that’s still delicious. My answer: sort of! This version is still a luxurious pasta dish, but definitely a better-for-you pick. And no worries; as always, I don’t use fake fat-free or pseudo-anything here. Fresh asparagus, mushrooms, and whole-grain pasta create extra body, color, and savoriness. I’m lighter-handed on the butter, cheese, and cream, while still using the rich stuff … real heavy cream. And now there are...

fair trade cocoa shake

by Jackie Newgent | October 13, 2012 | 1 Comment

(Click on photo for full-size image!) Makes 1 serving: 1 cup each I’m firmly in support of food enjoyment. And that means sometimes you just gotta have dessert! So here’s a shake to make when in need of a chocolate fix (or a chocolate-mint fix!)—any time of the year. It seems super decadent, but it’s actually about half the calories of a traditional shake … and 100% tasty. When whirling it up, be patient with it rather than adding more milk for the thickest, richest-tasting result. It’s a real treat. Kids will love it, too! Calories Saved: 220

grilled avocado-poblano egg salad sandwich with rosemary

by Jackie Newgent | September 30, 2012 | 2 Comments

Makes 4 servings: 1 sandwich each Though grilling is a most popular in summertime, I find I cook out more during the fall. But I like to mix things up a bit and not stick to the tried and true. Here’s one of those not-so-tried-and-true results. It’s an egg salad sandwich gone mad … in a very tasty way! Not only did I grill the eggs, I grilled avocado and Poblano and combined them all together for an unexpected sandwich bursting with flavor, texture, and smoky intrigue. The fresh rosemary is the perfect accent for it. You can use an indoor grill or grill pan, if you prefer. Hope you enjoy it soon–whether cooking out or in. Calories Saved: 130

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