Tuesday, July 17, 2018
Cooking

From the food editor: Three ways to work more vegetables into your meals

Eating habits can turn gimmicky this time of year.

When Jan. 1 hits, we often wake up from the sugar-laden dream that is December and recall with a cringe just how poorly we've eaten over the holidays. So we scramble, promising to eat more salads and less cakes, to cook often and quit the take-out.

Be careful not to take such a sharp turn as we begin a new year. If moderation is key when it comes to food choices, so is being reasonable about what mantras you will and won't stick to.

So during this first week of 2017, we offer ideas for 30-minute meals that will satisfy and keep your dinnertime stress-free. Think of it as a guide to making good choices in the kitchen, not a cure-all. Cooking more, period, will help instill healthy eating habits, even if you only have a half-hour to prepare something.

Another important eating habit worth sticking to in the new year is getting more vegetables into your diet. I know, I don't crave a bowl of steaming cauliflower either. This is why I have come up with four ways to easily work vegetables into the meals or types of dishes you're already likely making at home. My favorite is listed below as this week's recipe: chickpea salad that mimics creamy chicken salad.

Loaded chili

Chili is a terrific way to disguise leftover or less desirable ingredients. Make your chili of choice, and when it's time to add the beans, go ahead and also add diced carrots, cauliflower or broccoli stems, or zucchini.

Cauliflower cous cous

Treat this veggie substitute just like you would the small grain, boiling it slightly or using it raw as a base for a salad with peas, dried cranberries and slivered almonds or a warm side dish livened up with fresh herbs. To make, cut a head of cauliflower into large chunks, then add to a food processor and pulse until cauliflower resembles large crumbs.

Veggie omelette

Work more vegetables into your diet earlier in the day, and you won't have to worry about cramming all those servings in at dinnertime. Chop up whatever vegetables you have in your fridge or pantry — onion, spinach, mushrooms, peppers and broccoli work great — and place them in a nonstick skillet with some olive oil. Let cook for about 5 minutes until veggies start to soften, then crack 2 eggs into the pan and let cook until almost set. Sprinkle 1/4 cup cheese of your choice on top, and season with salt and pepper. Use a spatula to gently flip half of the omelette onto the other half, and cook for another few minutes until cheese melts.

Comments
This simple shrimp dish lets summer vegetables shine

This simple shrimp dish lets summer vegetables shine

o the Washington PostThis meal of crisp vegetables and plump shrimp is light, fresh, flavorful and fast. It is just the thing to whip up when you need to reset from a weekend of typical summer party fare, heavy on the grilled meats and mayonnaise-y s...
Published: 07/17/18
Taste test: New snacks from Klondike, Quaker, Planters and Layís

Taste test: New snacks from Klondike, Quaker, Planters and Layís

Every parent knows the need to stock up the snack cupboard when their children are around for the summer. I am not sure whether they get hungrier in the hot weather or just bored. But judges said their children always want something to eat when they ...
Published: 07/16/18
Recipe for Roasted Peach and Chicken Salad With Bacon Vinaigrette

Recipe for Roasted Peach and Chicken Salad With Bacon Vinaigrette

I adore a hearty salad for summer, and this one came about as a result of having to use some leftovers in my fridge. Roasted peaches are a staple this time of year: slowly roasted in the oven for about 30 minutes on 350 degrees, drizzled with honey, ...
Published: 07/16/18
Here's what we learned about buying and cooking beef after spending time with Niman Ranch

Here's what we learned about buying and cooking beef after spending time with Niman Ranch

We started off our education at a Niman Ranch family ranch, where the Edelman family raises Angus beef, birth to finish, in the Flint Hills of Sabetha.
Published: 07/09/18
Nine recipes for ice pops you can make at home

Nine recipes for ice pops you can make at home

By Daniel Neman Itís summer, and the sun is relentless, merciless, heartless. The air hangs heavy. Your shirt sticks to your back. Beads of sweat threaten to drip into your eyes.Air conditioning wonít help, and neither will a dip in a pool. Those c...
Published: 07/09/18
Give vegetables a starring role in grilled kebabs

Give vegetables a starring role in grilled kebabs

Americaís Test KitchenWhen it comes to grilled kebabs, vegetables are often an afterthought, typically used as a filler on meat-heavy skewers. But this treatment often leads to mushy, burnt vegetables with no flavor of their own. We wanted to create ...
Published: 07/06/18
Quench your thirst with a Watermelon Strawberry Smoothie

Quench your thirst with a Watermelon Strawberry Smoothie

By Katie WorkmanHoly mother of summer, itís gotten hot. My dog is sleeping in our shower because the tiles are cool. Iím testing recipes in the morning because I donít want my oven cranking all afternoon. And (this is how I know itís really hot), I m...
Published: 07/06/18
Recipe for pork tenderloin, my favorite cut for a weeknight dinner, with cherry relish

Recipe for pork tenderloin, my favorite cut for a weeknight dinner, with cherry relish

Pork tenderloin has become my dinnertime champion. I love it for its low fat content, its relatively low price point and the way it will cook perfectly with little to no supervision. The tenderloin, as you might expect, comes from the loin of the pig...
Published: 07/05/18
Updated: 07/10/18
Tips for your home bar, plus cocktail and trail mix recipes

Tips for your home bar, plus cocktail and trail mix recipes

On this most American of holidays, I went to local spirts (and tiki) connoisseur Dean Hurst for some expert advice about tiki culture ó and the drinks that foster the colorful, tropical vibes. Tiki bars are an American creation, though they borrow th...
Published: 07/03/18
Recipe for a bright quinoa salad with a bite, creaminess and acidity

Recipe for a bright quinoa salad with a bite, creaminess and acidity

Sure, quinoa is a complete protein and is known as a "superfood," so itís a great base for a hearty and healthful main dish salad. But we love it also for its intriguing and delicate texture and nutty flavor. For a quinoa salad that showcased these g...
Published: 07/03/18