We didn’t always like eating our veggies. When someone puts a huge plate of plain steamed broccoli in front of you as a kid, it’s no wonder you suddenly decide it’s your least favorite food for years to come. But, now that we’re old enough make our own dinners (and no one is making us sit at the table until we finish our peas), we’ve figured out some tips and tricks to make eating our vegetables something we actually want to do. (And no, this post wasn’t surreptitiously sponsored by all of our parents.)
Bill, Judy, Sarah, and Kaitlin Leung are the cooks behind The Woks of Life, a food blog spanning several generations of their family. For the past two years, the entire family has used the blog — featured as part of Yahoo Food Blogger of the Week series — as a platform to communicate, tell stories, and share food across distances.
It’s the Cinderella story of the vegetable kingdom. Once a mild-mannered underdog skirting the sidelines of your plate, cauliflower has proved itself to be a king of edible camouflage. Now you can find that alabaster orb imitating all of your favorite dishes from mashed potatoes to pizza crust, giving them a new, low-carb lease on life. All hail the king.
There are two things I can never get enough of at Super Bowl parties: Buffalo sauce and vegetables. My solution? I created this new recipe for addictive Sriracha Buffalo Cauliflower Bites. They’re a healthy meatless alternative to classic Buffalo chicken wings that even my vegetarian and gluten-free friends can eat.
This delicious ensemble of poached eggs with cauliflower and kale is a serious treat — one of my all-time favorites. Cauliflower toasts give the poached eggs something to sit on and add texture without the need for bread.
Every week, we spotlight a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Below, Julia Gartland of Sassy Kitchen presents a colorful roast cauliflower dish sure to brighten up any kitchen. Photo: Julia Gartland By Julia Gartland of Sassy Kitchen This is my new favorite winter recipe. It adds a little brightness to an otherwise cold and dreary season.
Roberto Martin only got into vegan cooking after he got a job working for Ellen Degeneres. Since then, he’s fed two of the biggest celebrity vegans in the country — Degeneres and her wife, Portia de Rossi —written two cookbooks, and opened a vegan restaurant, eLOVate, in Los Angeles.
Everything Roberto Martin learned about being vegan comes courtesy of Ellen DeGeneres. The chef knew nothing about meat-free, dairy-free cooking before he was hired as her personal chef in 2008. Since then he’s become an authority on the topic, having released two vegan cookbooks, “Vegan Cooking for Carnivores,” and “Roberto’s New Vegan Cooking” and left DeGeneres’s kitchen to open a vegan cafe and bar in Los Angeles, eLOVate. The former meat eater himself has also gone vegan, along with his family, and Martin credits the diet for improving their health.
These quick-pickled carrot sticks are a cinch to put together and are ready to enjoy in just 3 hours. In a few simple steps, an everyday kitchen staple is transformed into a crowd-pleasing, aromatic pickle—a perfect introduction to pickling for anyone new to the craft.
Cutting carbs for 2016? If so, rice is probably one dish you’re eating less of in the New Year. But if you’re still craving some starch to accompany your healthy dinners, cauliflower is a low-carb substitution for rice in most meals.
New programs across the country are giving low-income families vouchers so they can buy their fruits and vegetables at local farmers' markets.
Though 2016 brings promise of hot new trendy foods such as seaweed and ube, kale is still found in many a refrigerator crisper. The leafy green is as much a go-to staple of a good-for-you diet as an apple a day. But if you’re already fatigued of kale salads, there’s a livelier way to serve up your greens: kale chips.
Broccolini is the “laziest” vegetable in the world, according to chef Curtis Stone, who appeared on Monday’s episode of “Fab Life.” A hybrid of broccoli and Chinese kale, broccolini is a petite version of broccoli with smaller florets and shorter stems.
Whenever I come home and am finally #blessed with a homecooked meal, the first thing I demand is my mom’s roasted vegetables. The woman is a saint when it comes to cookin’ veggies. How the does she do it?
This week, we’re spotlighting recipes from The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt (W. W. Norton & Company, Inc.).
This week, we’re spotlighting recipes from The Pioneer Woman Cooks Dinnertime: Comfort Classics, Freezer Food, 16-Minute Meals, and Other Delicious Ways to Solve Supper! by Ree Drummond (William Morrow/HarperCollins). Try making the recipe at home and let us know what you think! Photograph by Ree Drummond By Ree Drummond Ohhhhhh, is this good. So here were my choices: *4 somewhat wrinkly grape tomatoes *Half of a very sad-looking zucchini wrapped in plastic *A carrot that had lost its will to live *A respectable head of cauliflower I opted for the cauliflower, and I just let me soul take me where it wanted to go. It was so good, it’s taken me back to the same place several times since! Come along with me on my cauliflower journey, my friends.
This recipe is from The Chef Next Door: A Pro Chef’s Recipes for Fun, Fearless Home Cooking by Amanda Freitag (William Morrow Cookbooks), the chef and Food Network star. Try making the recipe at home and let us know what you think! Photograph by David Malosh By Amanda Freitag Green Beans with Toasted Almonds Makes 3 cups, to serve about 4 It may not be a new idea, but green beans with almonds is a classic that never goes out of style in my house. This is my easy and flavorful spin on the traditional dish that goes with just about anything, but beware—since the first ingredient is one whole stick of butter, it’s certainly not for anyone on a diet! ½ cup (1 stick) unsalted butter 2 shallots, thinly sliced 1 cup raw sliced almonds 1 pound string beans, trimmed ¼ teaspoon kosher salt Freshly cracked black pepper Blanch the string beans in boiling water using the technique included below. Serve a heaping pile of green beans, topped with the almonds, shallots, and brown butter.
With a few bags of vegetables in the freezer, you’re already halfway to dinner. No need to wait around for thawing: Cooking broccoli from frozen is super simple. No need to feel bad about cooking with frozen vegetables instead of fresh. Because they are usually frozen the same day they’re picked, the vegetables in your supermarket’s freezer case may well have as many or more nutrients than the ones in the produce aisle.
So how do you make mealtime fun and change your child’s attitude toward food? Well, according to new research from Aston and Loughborough Universities in the U.K., you could banish your child’s fussy eating habits for good thanks to the “Three R's”—Repetition, Role Modeling, and Rewards.
Every week, Yahoo Food spotlights a cookbook that stands out from all the rest. This week’s cookbook is NOPI: The Cookbook by Yotam Ottolenghi and Ramael Scully (Ten Speed Press). Read more about Yahoo Food’s Cookbook of the Week here. Photograph by Jonathan Lovekin By Yotam Ottolenghi and Ramael Scully Burnt Green Onion Dip with Curly Kale Serves 6 Make just the dip if you want to keep things simple: it’s delicious spread on bruschetta or at a barbecue, alongside some grilled ears of corn.
Getting kids to eat their veggies can sometimes be a daunting task, but Chrissy Teigen — who is pregnant with her first child herself— has a great trick to sneaking more healthy ingredients into meals for little ones. The model and foodie swaps carb-loaded pasta for homemade vegetable noodles in an easy-to-make spaghetti-like dish she cooked on Wednesday’s episode of “Fab Life.” Teigen demonstrates how to make noodles out of a zucchini with a spiral slicer, and says having children lend a helping hand will also make them more apt to eat healthier. “Get those kids to help you in the kitchen!”
I don’t mean to brag, but… This Sausage & Butternut Squash Lasagna is SO GOOD. It’s an amazing autumnal twist on classic lasagna: Spicy sausage combined with earthy butternut squash and a creamy béchamel sauce. Mm-MM! It’s THE perfect dinner to serve to guests on a Friday night.
By Helena Lin You asked, we delivered: for those of you who came out to McGill’s Build Your Own Bento event and wanted to know how to make the acorn squash, here it is. This recipe highlights the flavours of the acorn squash while giving it depth through the addition of honey and curry powder. The honey caramelizes as the squash roasts in the oven, which forms a rich caramel flavour. Though perhaps an unusual addition, curry powder brings an earthy taste that highlights the hearty fall flavour of squash.