Delish Memorial Day Sides

When it comes to a summer gathering, certain dishes are standbys. Baked beans and a variety of salads (macaroni, three-bean, potato, and fruit) are longtime favorites because of their predictable broad appeal and ease of preparation. They're also best made ahead so the flavors can develop, and they hold well.

Here, we offer traditional and updated versions of each of these dishes. All are examples of culinary Americana―a bonus if you're preparing them to accompany burgers or steaks for a Memorial Day celebration.

Baked Beans
Traditional: Amber Ale Baked Beans
Modern: Honey-Chipotle Baked Beans

Yankee-style baked beans date back to America's earliest days, when Native Americans showed settlers how to cook beans flavored with maple sugar and bear fat. Eventually, the newcomers used a pot instead of a pit and flavored the beans with molasses and pork fat. The dish was heartily embraced by early Bostonians as a Sabbath meal―so much so that the city became known as Beantown and the dish, Boston baked beans. Honey-Chipotle Baked Beans combines molasses with smoky Tex-Mex chipotle chiles to incorporate new and old flavors.

Potato Salad
Traditional: All-American Potato Salad
Modern: Roasted Potato Salad with Mustard Dressing

At least three nationalities brought different versions of potato salad to America. The British and French favored cold potato salads (the French version dressed in a mustard and tarragon-enhanced vinaigrette), while 19th-century German immigrants enjoyed their hot potato salad made with a vinegar-based dressing and bacon. American cooks later improvised with mayonnaise, sour cream, sweet pickles, celery, hard-cooked eggs, and other enhancements.

Three-Bean Salad
Traditional: Three-Bean Salad
Modern: Zesty Three-Bean and Roasted Corn Salad

We also likely have German immigrants to thank for the ubiquitous three-bean salad. Although the American version, made with green beans, chickpeas, and kidney beans marinated in vinegar dressing, reached its peak of popularity in the 1950s and '60s, food historians say it's a direct descendant of German Bohnensalat (bean salad).

Fruit Salad
Traditional: Summertime Fruit Salad with Cream
Modern: Peaches and Mixed Greens Salad

Fruit salads also have a long history in this country. Early recipes from the mid-19th century call for fresh fruit sliced, layered in a bowl, dusted with sugar, and doused with brandy or rum. These liquor-soaked versions became known as fruit cocktail―a name that would suit Chambord-enhanced Summertime Fruit Salad with Cream. There are regional fruit salads, too. Popular in the South, ambrosia combines oranges, pineapple, shredded coconut, and pecans and is served as a side or dessert. The Waldorf salad, a blend of apples, celery, and walnuts in a mayonnaise dressing, was first served at New York City's Waldorf-Astoria Hotel in the 1890s.

Macaroni Salad
Traditional: Macaroni Salad with Bacon, Peas, and Creamy Dijon Dressing
Modern: Rotini Salad with Kalamata Olive Dressing

Another mayonnaise-dressed favorite is the macaroni salad, which debuted in the 1950s. Early incarnations paired elbow macaroni with chopped olives, hard-boiled eggs, and pickles in a mayonnaise-based dressing. By the '80s, vinaigrette-dressed salads with rotini, penne, seashell, and other pasta shapes and crisp-tender vegetables (similar to Rotini Salad with Kalamata Olive Dressing) had become salad bar regulars.

What most of these sides share, along with enduring popularity and prep-ahead convenience, are simple ways to make delicious use of summer's produce. You may want to prepare a double batch, since people are sure to want seconds.

Article from Cooking Light

Smarter Late-Night Snacks

There are many myths surrounding evening eating — like “you shouldn’t eat after 8 p.m.” or “don’t eat before bed.” The truth is, if you don’t get in all your allotted calories throughout the day, an evening snack may be part of your healthy eating regimen. However, if you’re commonly snacking after a full day of eating (that is, three meals and several snacks), then you may just be adding in extra calories that can promote weight gain in the long run.

Healthy Snack Ideas
Before you head for the fridge, ask yourself if you’re really hungry. If you’re just in the habit of grabbing food out of boredom, reach for a glass of water or a hot cup of tea instead. If you’re truly hungry, then eat a healthy and filling snack (ranging from around 150 to 200 calories) such as these:

Turkey roll ups: Roll deli-style turkey slices with low-fat cheese. Add some spiciness with a touch of salsa or Dijon mustard.
Soup: A cup of warm soup can do wonders. Choose broth-based soups (i.e. chicken, minestrone or bean) and avoid the creamy ones.
Cheese and crackers: 5 to 6 whole-grain crackers with 1 to 1.5 ounces of cheese
1/2 a sandwich: scrambled eggs and tomato or peanut butter and jelly
Cottage cheese and fruit: 1/2 cup of cottage cheese topped with fresh fruit
English muffin pizza: Top with tomato sauce and 2 tablespoons of shredded part-skim cheese
Cereal and milk: 1 cup of a whole-grain cereal with low-fat or fat-free milk
Snack bar: Check out some of our healthy picks
Oatmeal: 1/2 cup of oatmeal is packed with fiber, which helps fill you up

Snacking for Less

We can’t ignore those times where we just grab food for the heck of it (it’s a bad habit, so recognizing that you’re doing it is the first step). If you’re finding it difficult to break the habit, at least be prepared by having some very low-calorie foods handy.

Fresh fruit and veggies: Have them washed and ready to eat in an area that’s easily visible
Sugar-free gelatin: They run about 10 calories per 1/2 cup. If you make a batch from scratch, add in fresh fruit for a more nutritious snack
Sugar-free ice pops: If you’re looking for something cold, these run around 30 calories a piece (better than hundreds of calories from ice cream)
Baked chips: Go for a low-calorie dip such as salsa and remember a handful is a serving (about 15 chips)
Sugarless gum: Try breaking the snacking habit by chewing on some sugarless gum.
Step away from the food: Redirecting your urge to eat (when you’re not really hungry) is another option. Take a warm bubble bath, read a good book, go for a walk outside or listen to your favorite music are always other options.

Article by Toby Amidor

Quick-Roasted Cherry Tomato Sauce with Spaghetti

Ingredients
4 quarts water
1 tablespoon kosher salt
12 ounces uncooked spaghetti
2 pints cherry tomatoes
3 tablespoons extra-virgin olive oil, divided
1 tablespoon red wine vinegar
1/2 teaspoon kosher salt
1/8 teaspoon crushed red pepper
1/4 cup chopped or torn fresh basil leaves
1/4 cup chopped fresh flat-leaf parsley
3/4 cup (3 ounces) crumbled semisoft goat cheese

Directions
Preheat oven to 450°. Bring 4 quarts water to a boil in a large Dutch oven. Add 1 tablespoon salt and spaghetti to boiling water; cook 10 minutes or until spaghetti is al dente. Drain spaghetti in a colander over a bowl, reserving 1/2 cup cooking water. Return spaghetti to pan; set aside, and keep warm. While spaghetti cooks, combine tomatoes, 1 tablespoon olive oil, vinegar, 1/2 teaspoon salt, and pepper on a jelly-roll pan, tossing well to coat. Bake tomato mixture at 450° for 10 minutes or until tomatoes are soft and lightly charred in places. Add tomatoes and any tomato juice to spaghetti in Dutch oven. Add 1/4 cup reserved cooking water to jelly-roll pan, scraping pan to loosen browned bits; carefully pour water mixture and remaining 2 tablespoons oil into spaghetti mixture. Place Dutch oven over medium heat. Add remaining reserved cooking water, 2 tablespoons at a time, until spaghetti mixture is moist, tossing frequently. Stir in basil and parsley. Sprinkle with cheese. Serve immediately.

Serving Size: about 1 1/3 cups
Nutrition: 328 calories, 10.8g fat, 11g protein, 46g carb, 3.2g fiber
From Cooking Light

Brined Pork Tenderloin with Plum and Jicama Relish

Ingredients
8 cups cold water
1/2 cup kosher salt
2 (1-pound) pork tenderloins, trimmed
1 tablespoon extra-virgin olive oil
1/2 teaspoon freshly ground black pepper, divided
1 1/2 cups diced plums (3/4 pound)
3/4 cup finely chopped peeled jicama
1/2 cup finely chopped red onion
2 teaspoons grated lime rind
2 tablespoons fresh lime juice
1 tablespoon honey
1/8 teaspoon kosher salt
1 serrano chile, seeded and chopped
Parsley sprigs (optional)

Directions
Combine 8 cups cold water and 1/2 cup salt in a 13 x 9-inch glass or ceramic baking dish, stirring until salt dissolves. Add pork to brine; let stand at room temperature 1 hour. Prepare grill to medium-high heat. Drain pork; pat dry. Brush pork with oil; sprinkle with 1/4 teaspoon pepper. Place pork on grill rack; grill 15 minutes or until a thermometer registers 155° (slightly pink), turning pork occasionally. Remove pork from grill; let stand 5 minutes. Cut across the grain into 1/2-inch-thick slices. Combine remaining 1/4 teaspoon pepper, plums, and next 7 ingredients (through chile); toss gently to combine. Serve relish with pork. Garnish with parsley sprigs, if desired.

Serving Size: 3 ounces pork and 1/4 cup relish
Nutrition: 221 calories, 8.4g fat, 25.2g protein, 10g carb, 1.4g fiber
From Cooking Light

Grilled Chicken with Cucumber-Melon Salsa

Ingredients
1 cup (1/2-inch) cubed honeydew melon
1 cup (1/2-inch) cubed cantaloupe
1/2 cup diced peeled English cucumber
1/2 cup diced red onion
1/4 cup chopped fresh mint
1 teaspoon grated lime rind
3 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
2 teaspoons minced jalapeño pepper
1 teaspoon light agave nectar
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
6 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
Mint sprigs (optional)

Directions
Prepare grill to medium-high heat. Combine first 10 ingredients; stir in 1/4 teaspoon salt and 1/4 teaspoon black pepper, tossing well to combine. Sprinkle chicken evenly with remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Coat chicken with cooking spray. Place chicken on a grill rack coated with cooking spray; grill 5 minutes on each side or until done. Serve with salsa; garnish with mint sprigs, if desired.

Serving Size: 1 piece of chicken with 1/2 cup salsa
Nutrition: 255 calories, 8.6g fat, 35g protein, 8g carb, 1g fiber
From Cooking Light

How to make a healthier grilled cheese

Who doesn’t love the ooey-gooey goodness of a grilled cheese sandwich? We crave the comfort food year-round, but it’s almost mandatory to enjoy one during April’s National Grilled Cheese Month. But you don’t have to throw your healthy eating plan out the window — here’s how to enjoy the scrumptious bread-cheese combo without going overboard.

Bread & Cheese
A typical grilled cheese can tip the scales at 700 calories per serving. When made with hefty amounts of cheese and butter, your sandwich’s saturated fat content skyrockets — not very heart-healthy! Because the ingredients for this dish are minimal, you want them to be high quality and full of flavor (diet bread and fat-free cheese just won’t do!). Choose a whole-grain bread that has 110 calories or less per slice and match it up with a small amount — only 100 calories worth — of a really flavorful cheese such as Manchego, Swiss or goat cheese. Pre-sliced, low-fat cheeses usually have about 70 to 100 calories per slice — cheddar, Jarlsberg Lite, provolone or pepper jack are all yummy choices and as long as they’re low fat or part skim, you’ll still get the flavor.

Layering in the Flavor
Instead of just relying on cheese to bulk up your sandwich, add flavorful ingredients that are lower on the calorie scale. Spread on your favorite condiments and toss in just about any veggie you can think of or even a fruits such as green apple slices or a tart jam spread. You can also add in some hunger-fighting protein to keep your sandwich satisfying without the fat (though, yes, we know that is veering off from the classic).

Heating It Up
When it comes to grilling your sandwich, pass on the butter or oily griddle. Use a nonstick pan or panini press along with some nonstick cooking spray. The cheese will be melty and the bread toasty without adding in additional calories and fat from gobs of butter.

Here are some winning combinations:
Turkey, Swiss and sundried tomatoes on whole-wheat bread
Low-fat cheddar, honey mustard and granny smith apple slices on multi-grain bread
Goat cheese, tomato and baby spinach in a whole-wheat pita
Part-skim mozzarella, basil and roasted red pepper on whole-wheat bread
Manchego, arugula and olive tapenade on an English muffin
Jarlsberg Lite, grilled chicken breast and BBQ sauce on potato bread
Low-fat cheddar, salsa and spinach on multi-grain bread

Article by Dana Angelo White

Quick and Easy Side Dish

Black bean and Corn Salsa!

Ingredients:

1 14 ounce can black beans, rinsed and drained

2 cups frozen corn kernels

1 small red bell pepper, seeded and chopped

1/2 red onion, chopped

1.5 teaspoons ground cumin

2 teaspoons hot sauce (Tabasco)

1 lime, juiced

2 tablespoons olive oil

salt and pepper

Directions:
Combine all ingredients in a bowl. Let stand for at least 15 minutes for corn to fully defrost and flavors to combine. Then toss and serve.

From Rachel Ray

Awesome Supplements Chart

This chart compares scientific evidence on supplements to the number of google hits on the supplement. This image is a “balloon race”. The higher a bubble, the greater the evidence for its effectiveness. But the supplements are only effective for the conditions listed inside the bubble. You might also see multiple bubbles for certain supps. These is because some supps affect a range of conditions, but the evidence quality varies from condition to condition. For example, there’s strong evidence that Green Tea is good for cholesterol levels. But evidence for its anti-cancer effects is conflicting. In these cases, we give a supp another bubble. It was updated in March of 2010. On the website, you can also play with an interactive version.

Still looking for a last minute Mother's Day gift?

Cooking Classes! There are a lot of great cooking classes offered around the city of Houston. The classes are a great way to spend some quality time with Mom. Here are some of the locations that offer classes:

Central Market
Sur la Table
Rice Epicurean

Oatmeal, Walnut and Dried Plum Cookies

Ingredients:
1 cup quick-cooking rolled oats
3/4 cup unbleached all-purpose flour
1/3 cup maple sugar
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. fine sea salt
1/3 cup maple syrup
1/2 cup safflower oil
1 tsp. vanilla extract
1/2 tsp. molasses
1/4 cup chopped dried plums or other dried fruit
1/4 cup finely chopped walnuts

Directions:
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Combine the oats, flour, sugar, baking powder, baking soda, and salt in a large bowl. In a separate bowl, combine the syrup, oil, vanilla extract, and molasses. Add the wet ingredients to the dry ingredients, and stir to combine. Fold in the dried plums and nuts. Using your hands, roll tablespoon-size scoops of dough into balls. Place the balls onto the prepared baking sheet and press down slightly on the balls to flatten the tops. Bake for 8 to 12 minutes or until lightly browned. Transfer cookies to a baking rack to cool completely.

For variety, you can substitute chocolate chips for the dried fruit and any kind of nuts for the walnuts.

Serving size: 1 cookie (should make 10-12 cookies)
238 calories, 13.5g fat, 27g carb, 2g fiber
From The Kind Diet

Super Easy Poached Chicken Breast

Ingredients:
1 cup low sodium chicken broth
1 cup water
1.25 pounds chicken breasts

Directions:
Bring the broth and water to a boil in a medium saucepan. Put the chicken between 2 pieces of plastic wrap and pound slightly with a rolling pin until it is an even thickness of about 0.5 inch. Add the chicken to the broth and simmer, covered, for about 8 minutes. Turn the heat off and let chicken stand in the cooking liquid, covered, until cooked through, about 20 minutes. Remove the chicken from the broth and serve or refrigerate.

Serving Size: 0.30 pounds, about 5 ounces
150 calories, 3.5g fat, 29g protein
From Ellie Krieger