Sunday, 24/3/2019 | 9:55 UTC+0
  • Classic Whipped Cream

    All products and services featured are selected by our editors. Health.com may receive compensation for some links to products and services on this website. © 2017 Health Media Ventures, Inc. Health.com is part of the Time Inc. Food Collection and the MyRecipes Network. All Rights Reserved. The Material in this site is intended to be

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  • Pineapple-Mint Salsa

    Ingredients 2 cups 1/4-in.-diced pineapple (from 1 small pineapple) 1/4 small red onion, minced (about 1/4 cup) 1 small jalapeño, seeded and minced (about 1 Tbsp.) 3 tablespoons chopped fresh mint 2 tablespoons fresh lime juice Salt Preparation Combine pineapple, onion, jalapeño, mint, and lime juice in a nonreactive bowl. Season lightly with salt and

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  • Stuffed Baked Apples with Maple Yogurt Cream

    Home»Recipes» Stuffed Baked Apples with Maple Yogurt Cream Photo: Travis Rathbone Ingredients 4 large apples, such as Rome, Cortland or Granny Smith 1/4 cup old-fashioned oats 1/4 cup chopped pitted prunes or dates 1/4 cup chopped dried apricots 3 tablespoons maple syrup 1/2 teaspoon cinnamon Pinch of ground cloves 1 tablespoon unsalted butter, cut into

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  • Sweet Potato-and-Ginger Soup

    Rita Maas Ingredients 3 cups water 3 cups peeled, diced sweet potato 1/4 cup julienne-cut peeled fresh ginger 2 tablespoons sugar 3/4 teaspoon salt Preparation Bring water to a boil in a large saucepan. Add remaining ingredients. Cover, reduce heat, and simmer 30 minutes. Place half of sweet potato mixture in a blender; process until

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  • Confetti Slaw with Poppy-Seed Dressing

    Leigh Beisch Ingredients 2 tablespoons cider vinegar 1 1/2 teaspoons honey 1 1/2 teaspoons Dijon mustard 1 1/2 teaspoons chopped fresh dill 1 teaspoon poppy seeds 1 teaspoon olive oil 1/4 teaspoon salt 1/4 teaspoon pepper 1 cup thinly sliced green cabbage 1 cup thinly sliced red cabbage 1/2 cup pre-cut matchstick carrots Preparation Combine

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  • Baked Oatmeal

    Ingredients 2 cups uncooked quick-cooking oats 1/2 cup packed brown sugar 1/3 cup raisins 1 tablespoon chopped walnuts 1 teaspoon baking powder 1 1/2 cups fat-free milk 1/2 cup applesauce 2 tablespoons butter, melted 1 large egg, beaten Cooking spray Preparation Watch the video: How to Make Baked Oatmeal Preheat oven to 375°. Combine the

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  • Mashed White Bean-Pesto Tartines

    Greg Dupree; Food Styling: Anna Hampton; Prop Styling: Mindi Shapiro Ingredients 2 15-oz. cans unsalted cannellini beans, drained and rinsed 2 cloves garlic, coarsely chopped 2 teaspoons lemon zest, plus 3 Tbsp. fresh juice (from 1 lemon) 1 1/2 teaspoons kosher salt 1 cup unsalted dry-roasted pistachios 1/2 cup loosely packed flat-leaf parsley leaves 1/3 cup loosely

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  • Layered Mexican Chicken Salad

    Ingredients 2 cups chopped seeded plum tomatoes (from 5 to 6 tomatoes) 1/2 cup chopped seeded plum tomatoes (from 5 to 6 tomatoes) 1/2 cup chopped fresh cilantro 1/2 teaspoon kosher salt 1/8 teaspoon cayenne pepper 1/4 cup fresh lime juice (from 2 limes) 3 tablespoons extra-virgin olive oil 1 15-oz. can unsalted black beans,

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  • Meze Plates With Homemade Tabbouleh

    1. Make tabbouleh: Pulse cauliflower in a food processor until crumbly, about 10 times. Transfer to a bowl. Add parsley, mint, 2 tablespoons of the oil, 2 tablespoons of the lemon juice, 1/2 teaspoon of the pepper, and 1/4 teaspoon of the salt to bowl; stir until combined. 2. In a separate bowl, combine tomatoes, cucumber, chickpeas,

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  • Vegetable Pad Thai

    1. Whisk together peanut butter, lime juice, soy sauce, 2 tablespoons water, ketchup, sugar, ginger, and red pepper. 2. Place squash, sprouts, bok choy, carrots, mint, tofu, and 1/4 cup of the cilantro in a large bowl. Add dressing; toss to coat. Divide mixture evenly among 4 serving plates or shallow bowls; top with peanuts and remaining

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