Tabla de contenidos para October 2020 en EatingWell

For a recipe from Curry’s new book, click here. Finish this sentence: To me, cooking is…My love language. What’s a kitchen tool or gadget that you can’t live without? It would probably be my Dutch oven. It’s the perfect vessel to build flavor and cook things low and slow. If you could have dinner with anyone, who would it be? Queen Elizabeth. I have a weird obsession with the Royal Family, so that would be a real bucket-list experience. What inspired you to start the Eat. Learn. Play. Foundation and how has the pandemic impacted the need for healthy food? For the past 10 years, Stephen and I have been lucky to call the San Francisco Bay Area and the city of Oakland our home. Our adopted hometown is a…

Chorizo & Potato Empanadas ACTIVE: 30 min TOTAL: 50 min TO MAKE AHEAD: Refrigerate filling (Steps 2-3) for up to 2 days. Instead of making dough from scratch, save yourself time and achieve flaky empanadas with the help of refrigerated pie crust. 1 cup diced yellow potato¼ cup water1 tablespoon avocado or canola oil½ cup diced white onion½ cup diced tomato½ cup sliced scallions¼ cup finely chopped fresh cilantro1 clove garlic, chopped8 ounces Mexican-style chorizo, casings removed (see Tip)1 tablespoon red-wine vinegar¾ teaspoon salt2 7-ounce refrigerated pie crustsCooking sprayHot sauce or salsa for serving 1. Preheat oven to 400°F. 2. Heat a large skillet over medium heat. Add potato and water. Cover and cook until the water is evaporated and the potato begins to soften, 3 to 4 minutes. Add…

Lubrima Silicone Sponges $9 for 3, amazon.com “These sponges have serious scrubbing power. And since kitchen sponges have more germs on them than a toilet seat (gross, but true), I appreciate that they’re made from food-grade silicone that resists bacteria growth and can be washed again and again in my dishwasher.” —Carolyn Malcoun, food features editor Mrs. Meyer’s Lemon Verbena Dish Soap $4, mrsmeyers.com “We always keep Mrs. Meyer’s dish soap in the Test Kitchen—it’s biodegradable and cuts through grease—and I keep a bottle of the lemon verbena in my home kitchen. My 2-year-old daughter never fails to tell me she loves its citrusy smell when ‘we’ wash dishes together.” —Adam Dolge, lead recipe developer CleanWell Botanical Disinfectant All-Purpose Cleaner, Lemon Scent ($3, thrivemarket.com) “This is my new favorite cleaner for spraying…

1 The Best Slow-Cooker Soups Try our always-popular Slow-Cooker Mushroom Soup with Sherry (shown) or Slow-Cooker White Bean, Spinach & Sausage Stew, to name a few. EatingWell.com/SlowCookerSoups 2 11 Ways to Roast Pumpkin Seeds Learn how to prepare sweet and savory versions of this seasonal treat. We recommend: Pumpkin Seeds with Everything Bagel Seasoning. EatingWell.com/PumpkinSeeds 3 Whole Food Challenge Join our 30-day plan to eat more fruits and veggies and fewer processed foods—and get a month of healthy dinner recipes. EatingWell.com/WholeFoodChallenge Q WE ASKED YOU: What’s your favorite EatingWell recipe of all time? Hard to pick one. But, the Zucchini Noodles with Avocado Pesto & Shrimp is one of my most frequently made. Always gets rave reviews. —Donna Hollis Multi-Bean Chili.I make it year-round—even won a chili cook-off contest…

Nearly half of Americans 50 to 64 say they fear developing dementia, and more than a third confess taking unproven remedies—such as ginkgo biloba and vitamin E—in hopes of staving it off, according to a recent survey. While there are no current medical treatments to prevent or delay the disease, one-third of Alzheimer’s cases worldwide are attributed to modifiable risk factors like blood pressure, physical activity and diet. And recently, research has shed new light on the eating habits that could help keep you sharp. THE MEDITERRANEAN DIET A recent analysis led by scientists from the National Institutes of Health looked at data from nearly 8,000 older adults over 10 years and found that those who most closely followed a Mediterranean-style diet—which emphasizes vegetables and fruits, whole grains, nuts,…

Creamy Chipotle Chicken Thighs ACTIVE: 20 min TOTAL: 20 min Serve this one-skillet chicken with tortillas or over rice with a simple cabbage slaw. 2 tablespoons canola or avocado oil, divided1 pound boneless, skinless chicken thighs, trimmed½ teaspoon salt, divided1 large yellow onion, thinly sliced½ cup unsalted chicken broth½ cup chipotle salsa (see Tip)¼ cup reduced-fat sour creamChopped fresh cilantro for garnish 1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken and sprinkle with ¼ teaspoon salt. Cook, flipping once, until browned on both sides, about 5 minutes. Transfer to a plate. 2. Add the remaining 1 tablespoon oil and onion to the pan. Cook, stirring often, until the onion is lightly browned and starting to soften, about 2 minutes. Add broth and cook, scraping…

Pomegranate Gimlets ACTIVE: 10 min TOTAL: 1 hr 10 min Ina Garten says, “I like to serve these Pomegranate Gimlets with Fig & Cheese Toasts, which is simply toasted bread, spread with fig preserves and goat cheese; they take no time to make and they’re sweet and savory with the cocktail. But even something simple like salted cashews is good in a pinch.” 1½ cups gin1 cup pomegranate juice1 cup fresh lime juice (6-8 limes), plus lime slices for garnish½ cup simple syrup (see Tip)Pomegranate arils for garnish 1. Place 6 martini glasses in the freezer and chill until frosted, at least 1 hour. 2. Combine gin, pomegranate juice, lime juice and simple syrup in a large pitcher. Fill a cocktail shaker halfway with ice and add the drink mixture…

When EatingWell first appeared on newsstands in 1990, the Berlin Wall had recently fallen. Something called the “World Wide Web” was just being proposed. And food and nutrition revolved in two vastly different universes: food was where gourmets waxed poetic about triple crème Brie en croute and molten chocolate cake; nutrition was where finger-waggy dietitians pushed salads with fat-free dressing. EatingWell had a different view. Led by founder James Lawrence, EatingWell assumed that the pursuit of healthy eating could and should be a pleasure—full of creativity fueled by global flavors and a love of whole foods in season. It was staffed by journalists with roots in investigative reporting and environmental and nutrition science. And with a food section overseen by a chef and a dietitian, the magazine carved out its…

“ROSA PENA SOTRES MAKES TLACOYOS AT HER TINY STAND IN THE CENTRO HISTORICO. LIKE HER MOTHER BEFORE HER, SHE GRINDS HER BEANS ON THE METATE, A TABLET TRADITIONALLY MADE OF LAVA ROCK.”FROM “MEXICO CITY IN 7 DISHES” BY LESLEY TELLEZ, 2017 ITALY Pasta cui Vruccoli Ariminata (Lina’s Pasta & Broccoli) ACTIVE: 40 min TOTAL: 50 min With bold ingredients like garlic, anchovies and cayenne pepper, not to mention the sweet ones like raisins, the only subtle aspect to this lusty dish is the flavor of the broccoli. Between the pasta and a hearty, vegetable-flecked tomato sauce, this dish is a meal all by itself. 1 pound broccoli1 teaspoon salt plus ⅛ teaspoon, divided1½ teaspoons olive oil1 medium onion, thinly sliced1 clove garlic, crushed and peeled4 anchovy fillets, rinsed and minced¼…

I’m all for a good cry, but it is pretty annoying—and, um, dangerous to weep with a knife in your hand. Here are three strategies for damming the floodgates. Wear Onion Specs My foolproof method for tear-free onion prep? I put on a pair of onion goggles. They may look silly, but they’re legit! Basically slimmed-down safety goggles (sold online for under $20), they shield your peepers from lachrymatory factor (LF)—an eye-irritating chemical that onions release when their cell walls are sliced. Contact lens wearers may still appreciate the extra protection. The shades have a foam seal around the frames so nothing gets in. Chill Out Although you don’t want to store onions in a cold spot (they prefer a warmer, dry environment), cooling them down before cutting slows down…

Key to Index & Nutrition Info ■ Recipes are tested in the EatingWell Test Kitchen by at least two people on gas and electric stoves. ■ “Active” time includes prep and time spent tending to food as it cooks and getting it to the table for serving. ■ “Total” time indicates the entire amount of time required for each recipe, start to finish. How We Analyze Recipes ■ All recipes are analyzed for calories, total & saturated fat, cholesterol, carbohydrates, total & added sugars, protein, fiber, vitamins and minerals by a Registered Dietitian using The Food Processor® SQL Nutrition Analysis Software from ESHA Research, Salem, OR. More info: eatingwell.com/go/guidelines ■ Garnishes and optional ingredients are not analyzed. ■ To help people eat in accordance with the USDA’s Dietary Guidelines…

THE SITUATION In the late 1990s, Chris Pallister flew along with a bush pilot buddy to check out the rugged beauty of the remote outer beaches of the Gulf of Alaska. But what he saw was distressing. “There was so much garbage,” he recalls. “It was debris from commercial fishing, plastic drinking bottles, buoys and massive piles of logs. I saw garbage lining the beach 100 yards deep.” Not only was the coastline unsightly, he realized that it also was unsafe. “I knew all that plastic was in danger of degrading and being ingested by wildlife.” WHAT HE DID Pallister founded the nonprofit Gulf of Alaska Keeper in 2006 to clean up the waters of his home state. From May to September (inclement weather the rest of the year halts…

Teas have been used in Eastern cultures for medicinal purposes for centuries. And a growing body of research suggests that regular tea consumption may indeed offer a range of health benefits, including fending off colds and flu. Teas made from the Camellia sinensis plant (such as black, green and oolong) are rich in polyphenolic compounds that reduce oxidative stress and inflammation in the body and help regulate the immune system. A study published in the Journal of the American College of Nutrition found that tea—specifically green tea—could play a role in preventing cold and flu infections and shorten their duration among those who do get symptoms. Combine tea with other plants that have shown promise for immunity—such as elderberries, hibiscus and rose hips, which are all high in polyphenolic…

It seemed to arise all at once. California came first on March 19, followed closely by Illinois, New York and Oregon. By early April, most states had closed down nonessential businesses. At least 90% of Americans were living under stay-at-home orders. In those first, anxious days, you may remember waiting in long lines outside the supermarket, only to find the shelves picked bare of necessities: canned beans, pasta, nut butters and toilet paper. Many stores placed quotas on items like milk, bread and cleaning supplies. Eggs were a particularly hot commodity. By the beginning of April, retail demand had soared 70% above normal, and grocers scrambled to keep them in stock. But there was only so much they could do. “You can beg and plead all you want, but the…

Up Your Cup These accouterments will make you forget everything you think you know about instant noodle soups. OUR FAVORITE NOODLE CUPS Lotus Foods Rice Ramen with Chunky Veggies 180-190 calories, 2-5g protein, 3-4g fiber, 690-1, 020mg sodium Each gluten-free cup contains freeze-dried soup cubes packed with vegetables like mushrooms and carrots that spring to life (and aren’t mushy!) when you add hot water. Dr. McDougall’s Vegan Ramen Chicken Flavor Noodles Big Cup 180 calories, 8g protein, 3g fiber, 680mg sodium With a flavor reminiscent of classic instant ramen, you won’t believe these are vegan (and made with a fraction of the sodium). Mike’s Mighty Good Craft Ramen 210-230 calories, 8-9g protein, 1-2g fiber, 720-780mg sodium These have fresh-tasting organic wheat noodles and a rich, flavorful broth. Pamela’s Ramen 160-190…

Back in the ’90s, EatingWell debuted what would become a tradition for several years: a “State of the Plate” article that looked at the year’s most memorable moments in food and nutrition—the good, the bad and the just plain bizarre. As part of our anniversary celebration, we’re bringing back that tradition, with a twist: in addition to delving into today’s culinary landscape, we’re contrasting it with where it was three decades ago. The perspective is both eye-opening and, in some cases, cringey. Thirty years ago, cooking and eating low-fat to keep our hearts—and waistlines—healthy was on everyone’s mind, including ours. (Some of our early baked-good recipes called for replacing fats like butter and oil with prune puree, tofu and baby food. See? Cringe.) But EatingWell was also coming to embrace…

Tangerine & Roasted Beet Salad With Feta & Pistachios ACTIVE: 45 min TOTAL: 1¾ hrs In California’s Ojai Valley, citrus growers have mastered cultivating the tiny Pixie tangerine. We paired recipes by Laraine Perri featuring these flavor bombs with a story about them in our March/April 2016 issue, including this bright salad. Pixies are only available in the spring, but you can make this salad year-round with any variety of tangerine or clementine. 2 medium beets, trimmed4 cups chopped beet greens or chard8 Pixie tangerines or clementines1 tablespoon sherry vinegar¼ teaspoon Dijon mustard½ teaspoon kosher salt, dividedGround pepper to taste6 teaspoons extra-virgin olive oil, divided¼ cup crumbled feta cheese¼ cup coarsely chopped toasted unsalted pistachios 1. Preheat oven to 375°F. 2. Scrub beets well; wrap in foil while still wet…