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beet, greens and goat cheese linguine

by Jackie Newgent | August 22, 2015 | 9 Comments

I don’t think I could live without pasta! How about you? I’m always trying to find new ways to enjoy it. So I hit my local farmers’ market and filled up my sack with all of the fresh vegetables that “called out” to me, including some amazing beets. (I seem to be on a beet kick lately!) Then straight to my kitchen I went. Actually, I take that back. Straight to my building rooftop I went where I snipped a day’s worth of fresh basil. (Yep, that’s how we do it here in Brooklyn!) Then off to my kitchen I went.

portabella and swiss cheese sliders

by Jackie Newgent | April 6, 2015 | 0 Comments

Sliders have been popular for decades! The cheeseburger version can be made with pasteurized process cheese food, sometimes known as American singles. It’s unfortunate since this type of “cheese” is only required to contain 51% real cheese. Many fast-casual restaurants offer cheeseburger sliders on their menus today; however, they often come three per serving and typically include a mini white bun, beef patty, American singles, onions, and some sort of slider sauce. Of course, fries usually automatically arrive with your order to put your meal into calorie overdrive! So here’s my updated and upgraded version of the slider, made with quickly caramelized red onion, fresh baby arugula, pan-seared portabella mushrooms, and Sargento® Sliced Cheese. The highlight is the Sargento® Deli...

mini chili and cheese bowls

by Jackie Newgent | March 2, 2015 | 0 Comments

Every year I create a new chili recipe. This year I decided to have extra fun with it and make a party-friendly chili. The recipe is served up in personal-sized sourdough bread bowls. And yes, you can and should eat the bowl! The chili is a good-for-you bean lovers’ version along with my signature additions of cinnamon and fresh herbs. The bowls are topped with luscious cheese— Sargento® Deli Style Sliced Natural Sharp Cheddar Cheese, that is. To entertain in style, serve each of these cheese-laced “edible” chili bowls topped with Greek yogurt or sour cream. Don’t forget some jalapeño slices for a kick in the palate, too. Calories saved: 85 Did you know? Pasteurized Process Cheese Food, sometimes known...

dark chocolate dessert hummus

by Jackie Newgent | January 18, 2015 | 2 Comments

Nutella has been gaining in popularity. Unfortunately, its first ingredient is sugar. It contains artificial flavor, too. Yuck! There are several knockoffs of it now available—some made with “real” ingredients and healthier fats. My favorite is Nocciolata; but it’s rather rich to be eaten regularly. So I decided there needs to be another option—and I didn’t want to wait around for a food company to manufacture it. Here’s my result. I based it on hummus! Hummus is traditionally made with chickpeas, tahini (sesame seed paste), lemon juice, garlic, and salt. So I took that concept and kept the chickpeas and a little salt, but used nut butter instead of tahini and balsamic vinegar as the acid of choice. Don’t worry,...

general tso’s-style eggplant stir-fry {meatless monday}

by Jackie Newgent | December 29, 2014 | 4 Comments

I eat my fair share of Chinese food! But when I can make it at home, I feel so much better about what I’m putting in my body—because I know exactly the ingredients that I’m using. One of the dishes that always seems crave-worthy to me is anything labeled “General Tso’s.” Unfortunately, that usually means breaded, fried, and tossed in a decadent sauce. I don’t order it for that very reason. So I finally created a healthier homemade version of General Tso’s. This vegetarian stir-fry recipe is full of textures and colors, mainly from eggplant, edamame, and red bell pepper. It’s got a spicy kick, too. There’s no breading or deep frying required. It’s delicious as is or paired with...

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