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Healthy Cooking Tip: Boil Potatoes Whole

FitSugar — Fri, 29 Aug 2008 14:30:00 PDT

Potatoes, reviled during the low-carb days of yore, are once again showing up on many American plates.

Labor Day means potato salad, and potato salad means boiling potatoes. I just read in the Berkeley Wellness Letter that you should boil your potatoes unpeeled and whole, which is easy to do if you buy the small red-skinned variety. Potatoes are a great source of potassium, especially the skin, which is why you should always eat the skin. But when cut for boiling, potatoes lose 50 percent of this valuable mineral as it leaches out into the water.

Save the potassium - boil your potatoes whole.

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In Season: Carrots

YumSugar — Mon, 30 Jan 2012 10:29:21 PST

You eat carrots regularly - but how much do you know about them? Although they can be grown year-round, all root vegetables thrive during the Winter season, protected from cooler temperatures by the earth. Carrots are known for their vibrant orange color, but there are also purple, red, yellow, and white varieties - mostly grown as novelty crops. The root itself is crunchy and sweet, while the leafy greens tend to be on the bitter side.

To learn more about carrots and discover new dishes, just keep reading

Jillian Michaels's Top 5 Snack Picks

Fitness Magazine — Tue, 24 Jan 2012 06:20:00 PST

We are excited to share one of our fave stories from Fitness Magazine here on FitSugar!

Don't you ever wish you could take a peek in the pantry or gym of the fitness and diet pros you see on TV to see if they really practice what they preach? We do, too! That's why we asked Jillian Michaels, celebrity personal trainer, author, motivational expert, and soon-to-be mom (!), to share her top snack picks that keep her energy high on even the busiest of days.

"These snacks are quick, easy, and they all taste good. Plus they're preservative-free, contain no trans fats, MSG, high-fructose corn syrup, artificial flavors, colors, or sweeteners," Michaels says.

Hummus and veggie sticks."This is an incredibly healthy snack that's filling and tasty," she says. The protein from the chickpeas in the hummus and the fiber from the veggies will keep you satisfied.

One hard-boiled egg and one piece of fruit. This combo offers an ideal proportion of healthy fat, protein, and carbohydrates.

Barbecue or sweet potato popchips. "A serving of popchips is packed with flavor and a great savory, salty crunch," Michaels raves, and the 100-calorie bags are handy for on-the-go eating.

Read on for the rest of Michaels's healthy snack picks!

More from Fitness:

The Secret to Jillian Michaels's Amazing Arms

Makeover Mania: the Best Celebrity Body Makeovers

The Top 10 Workout DVDs of 2011

Truffle Mac and Cheese

OnSugar Blog — Fri, 20 Jan 2012 11:55:45 PST

Winter's prime time for comfort foods, and what could be more reassuring on a bleak day than truffle mac and cheese? Cooking in Pajamas expounds.

You could go to a restaurant and pay $15 for a bowl of this decadent pasta, or simply make it at home for a fraction of the price. That's right. You can make this at home for a surprisingly reasonable price. The secret is truffle oil.

The use of truffle oil has become controversial in culinary circles. Ask any chef what they think of truffle oil, and they will most likely turn up their noses and declare it to be an unacceptable substitute to the real thing. One of the biggest reasons for this is that many truffle oils on the market do not contain any actual truffles. They use a synthetic ingredient to duplicate the aroma of the truffle, but their are a few brands that contain natural truffle to infuse the oil.

Keep reading for her truffle macaroni and cheese secrets.

In Season: Parsnips

Lizzie Fuhr — Tue, 17 Jan 2012 11:25:19 PST

A close relative of the carrot, who gets way less love, is the parsnip. Since ancient times, these vegetables have been cooked up and enjoyed, but for some reason in the US, most of us choose to pass the parsnip by without a second glance. Once cooked, the flavor of a parsnip is surprisingly sweet and buttery. It's starchy nature makes it a lighter stand-in for the potato, or a welcome ingredient to a standard root vegetable medley. Interested in learning more about cooking with this underutilized yet delicious vegetable? Just keep reading.

Fast & Easy Dinner: Shrimp, Corn & New Potato Boil

partysugar — Fri, 24 Aug 2007 09:01:31 PDT

A traditional seafood boil involves cooking shellfish and veggies in the sand for several hours under a huge pile of seaweed. This is a lot of work and definitely NOT a fast and easy dinner. However you can quickly create something along the same lines in the comfort of your very own kitchen. Tonight boil up a big pot of shrimp, potatoes, and corn. The shrimp plump succulently, the corn turns bright yellow, and the potatoes are melt in your mouth tender. Serve with super cold beer or chilled Sauvignon Blanc and chunks of good crusty sourdough. To learn how it's done,

Shrimp, Sweet Corn and New Potato Boil
From Betty Crocker
Image Source

6 cups water
1 teaspoon salt
1 package (3 ounces) shrimp and crab boil mixture, (one 3-ounce bag)
1 pound small red potato
4 medium ears sweet corn, cut in half
1 pound uncooked peeled deveined medium shrimp, thawed if frozen
3 tablespoons butter or margarine, melted
1 lemon, cut in to wedges
Fresh ground pepper, if desired
Chopped fresh parsley, if desired
Cocktail sauce, if desired

Mix water, salt and bag of crab boil mixture in 4-quart Dutch oven. Cover and heat to boiling.
Add potatoes and corn. Heat to boiling; reduce heat to medium. Cover and cook 10 to 15 minutes or just until potatoes are tender and corn is bright yellow.
Remove Dutch oven from heat. Add shrimp; let stand 3 to 5 minutes or until shrimp are pink and firm.
Drain potatoes, corn and shrimp; discard crab boil bag. Place corn and potatoes on serving platter; drizzle with melted butter.
Arrange shrimp on platter; squeeze juice from lemon wedges over shrimp. Sprinkle with pepper and parsley; serve with cocktail sauce.

Serves 4.

Nutrition Information: 1 Serving: Calories 365 (Calories from Fat 100 ); Total Fat 11 g (Saturated Fat 6 g); Cholesterol 185 mg; Sodium 560 mg; Total Carbohydrate 48 g (Dietary Fiber 5 g); Protein 23 g Percent Daily Value*: Vitamin A 20 %; Vitamin C 16 %; Calcium 4 %; Iron 24 % Exchanges: 3 Starch; 1 Vegetable; 2 Very Lean Meat

Print recipe with images | without images

Thanksgiving Side: Caramelized Sweet Potatoes With Onions

YumSugar — Tue, 22 Nov 2011 16:14:25 PST

It's Thanksgiving, and sweet potatoes are everywhere. There are so many different ways to serve sweet potatoes, and we've covered a lot of them: from sweet potato soup and fries to pone and pie.

Sure, you can mash them and throw some marshmallows on top for a traditional preparation, but here's a slightly different preparation of this root vegetable for Fall. Sweet potatoes are boiled, peeled, cut into two-inch rounds, browned in butter, and topped with sautéed onions. For the recipe, keep reading.

OnSugar Blog: A Baby Recipe - Potato, Sweet Potato & Tuna Pasta

OnSugar Blog — Wed, 23 Nov 2011 03:16:59 PST

Lots of moms like to think out loud, and CherylDee is one of them. Here is one of the latest posts to her Lipsticks to Baby Bottles blog.

A few days ago I decided to try out a recipe I found online. It sounded delicious, well in a baby delicious sorta way! So let's jump right into it. Here's a list or more like pictures of the items you will need to create this dish for your bubs.

I know I did not state any carrots in the title, but I did add in some, purely just for color. Well and K loves carrots, but I added just a tiny bit. So there you have:

Heinz Baby Pasta Stars (You can get this from any leading supermarkets)
Potatoes
Sweet Potatoes
Carrots (if you want)
Tuna in water or flakes if it's easier

So just chop up the items and pop them into a pot of boiling water. Chopping them up to smaller pieces makes it easier to mash up later when they're fully boiled. While your vegetables are boiling you can start doing your pastas in a separate pot. For one serving you can just use 1 tablespoon worth of pastas. Up to you if you prefer the stars version or the spaghetti.

Keep reading to see the rest of the recipe.

3 "Skinny" Thanksgiving Sides (Sweet Potatoes and Stuffing Included!)

Self — Wed, 23 Nov 2011 04:02:58 PST

We are pumped to share one of our fave stories from Self here on FitSugar!

We have some alarming news about your Thanksgiving dinner plans. According to SkinnyChef.com founder Jennifer Iserloh, the average American consumes 3,500 calories on Thanksgiving Day. That, Iserloh points out, is the equivalent of one pound of body fat, people. (Are you running in place yet?)

Don't worry. We're not going to suggest that you skip the gravy or - gasp! - dessert (let's not get crazy here). Believe it or not, says Iserloh, despite that "pound of fat" comment, the average Thanksgiving meal is already fairly healthy. "It's all about portion size," she explains. "So remember not to overload your plate - your waistline will thank you, and it means a lot more leftovers throughout the week!"

Iserloh offers two simple strategies for making traditional sides "skinny," so your table (and thus your plate) isn't totally overloaded with calories:

Cut down on milk fat. Use skim milk when the recipe calls for milk or half and half. And, Iserloh assures us, you don't have to forgo butter all together - just cut the amount in half and use a little chicken broth if you need more moisture for whipped potatoes and stuffings.
Boost the flavor! When you cut the fat in half in your traditional recipes, use "flavor boosting" ingredients that are low-calorie. Iserloh recommends orange zest, cinnamon, nutmeg, mustard and turkey bacon.

And now, the SkinnyChef's three recipes for trim and tasty Thanksgiving sides

A Reader Recipe: Buttercup Squash and Apple Soup

Fit Community — Sat, 19 Nov 2011 04:06:02 PST

FitSugar reader For the Love of Fiber has a healthy recipe to warm you up on a cold day. She shares it with us in our Healthy Recipe group in the Fit Community.

This soup offers up a lot of flexibility, ingredient-wise. Since buttercup squash might not be readily available at your local store or farmer’s market, it can be swapped out for butternut squash or even pumpkin.

If you haven’t jumped on the coconut oil train yet: 1. What are waiting for? and 2. Extra virgin olive oil or butter can be used in lieu of it. Finally, your broth can be either chicken or vegetable. Obviously, if you’re going for a vegetarian soup, choose the latter. I used both because of what I had on hand: remaining chicken broth from a previous recipe, and a mind-blowing vegetable broth fresh off the stove that was made from vegetable scraps (carrot and sweet potato peelings, garlic and onion ends, herb stems, celery stalks, asparagus pieces, and bell pepper ribs) that would have otherwise been composted. It was a fantastic idea I stumbled upon from the kitchn. And because this girl hates to waste, I roasted up the seeds Sweet ‘N Salty Pumpkin-style, and used them to garnish the soup. So green, it’s scary. Oh, and it’s gluten-free. Hi-Yooo!

See the recipe after the break!