holiday Archives - Page 4 of 4

black bean & butternut squash chili

by Jackie Newgent | November 29, 2012 | 3 Comments

Makes 4 servings: 1 3/4 cups each I’m a big football buff! And what food goes best with gameday? Chili, of course. I’ve created one that’ll be sure to please every palate. This full-flavored black bean & butternut squash chili is100% plant-based … and meat eaters may never realize it!

lemon-dill cannellini dip

by Jackie Newgent | November 21, 2012 | 0 Comments

(Click on photo for full-size image!) Makes 5 servings: 1/4 cup each I’m an appetizer kind of gal. That means sometimes I prefer a plate of tasty bites rather than the actual meal. So here’s a lovely dip that I just whipped up for any appetizer table. So why do dip? Dunking into them can actually be a delicious way to boost veggie intake. On the other hand, some dips are so excessively high in calories that they’re not worth the couple minutes of indulgence. However, when you can turn a dip into a still indulgent one with nothing but “good” ingredients … go for it. That’s what this creamy (now beany) concoction is all about. It’s worthy of scooping...

zesty lemon bars

by Jackie Newgent | October 28, 2012 | 0 Comments

(Click on photo for full-size image!) Makes 24 servings: 1 bar each My latest cookbook, 1,000 Low-Calorie Recipes (Wiley, October 2012), has hit the shelves! I’m so excited for you to see it. So this “tasteover” comes to you directly from the pages … giving you a sweet eat to tempt your palate. As for the recipe … I’m sharing these luscious lemony bars with you specifically because one of my culinary class participants requested a better-for-you lemon bar recipe after she was enticed by one she found in Fine Cooking magazine. My version is divine with a just-right amount of butter and no heavy cream. One of the sweet secrets: a mashed banana in the shortbread cookie-style crust. It’s...

rustic sweet potato “flan”

by Jackie Newgent | November 23, 2011 | 0 Comments

Makes 10 servings The sweet potato has a regular presence on my holiday table. Yours? Perhaps it shows up in a rich casserole-like preparation, like the original recipe that I was provided by a childhood friend of mine. (Thanks, Linda!) No worries about that recipe richness now. I’ve cut the calories here by 1/3! This delectable new side dish is reminiscent of a luscious baked custard—hence the name “flan.” It now has sweet and savory intrigue rather than superfluous sweetness. And you’ll find more layers of flavors. (By the way, no need to fret about the number of ingredients; this is still a simple fix.) So serve up this palate-pleasing delight more often than just for a celebration. Enjoy it...

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