FitSugar

Food Review: Amy's Country Vegetable Pie

FitSugar — Tue, 11 Mar 2008 08:45:00 PDT

Craving some comfort food, are you? I grew up on my grandmother's tasty and comforting pot pies. I've passed by Amy's Kitchen pot pies at the store, but yesterday I picked one up and decided to give it a try.

So what'd I think? To find out

Of course, this pot pie didn't compare to the homemade ones my gram makes, but I have to say for a quick meal made with organic vegetables, this was better than alright. On my first bite, my reaction was "yum." The filling was creamy, sweet, and very cheesy. I loved the great variety of veggies - potatoes, carrots, green beans, corn, red peppers, broccoli, shitake mushrooms, and lentils for added fiber and protein. The crust was a little dry and chewy (not flaky like I was expecting), but still good. I was surprised that this pie was really filling even though it looked small.

I didn't like that the fat content was a little too high, and I was expecting there to be more fiber and protein. It was made with all natural ingredients though, so that made me feel good. If I were in need of a quick meal, I'd definitely eat this again.

Serving Size	1 bowl
Calories	370
Total Fat	16g
Saturated Fat	9g
Cholesterol	40mg
Sodium	580mg
Carbs	47g
Fiber	4g
Sugar	5g
Protein	12g

Have you tried this pot pie? Let me know what you think in the comments section below.

Taste the Rainbow: Purple

Camilla Salem — Fri, 13 Apr 2012 03:05:11 PDT

Purple-hued fruits and vegetables are works of art. It's surprising just how many exhibit this bold color profile. I grabbed a bright purple head of cabbage, a box of blueberries (a personal favorite), an elegant Japanese eggplant, and a seasonal Spring onion. Not only did they make a fun photograph, but each can be enjoyed in so many different ways. For ways to enjoy these purple fruits and vegetables, just keep reading.

Packaged Dinners That You'll Feel Good Feeding Your Family

LilSugar — Wed, 21 Mar 2012 03:16:25 PDT

It happens to the best of us, those weeknights when everyone's running in different directions, and cooking dinner is simply not an option. While frozen and packaged foods may have a bad rap, our friends at Dinner: A Love Story are providing us with eight nutritious and totally tasty options for a quick and easy meal that the whole family can enjoy together.

PJ's Organic Chicken Burritos These burritos are a recent discovery. They’re not cheap - I think each goes for about $7 - but you get what you pay for. Good quality ingredients, fresh flavor, and a variety to choose from. I find them at Whole Foods, but [their] website says you can find them in the freezer section at national supermarkets and natural food stores.
Black Bean Soup A quick heat on the stove top and a dollop of sour cream, and it barely feels like I’m doing anything extra. Try Latin Style from Trader Joe’s, Whole Foods 365 Everyday Value brand, or Amy’s Black Bean Vegetable.
Trader Joe's Thai Shrimp Gyoza Dumplings We steam these or sauté them in a little oil and serve with broccoli. I once made a recipe from the Cooking With Trader Joe’s Cookbook, which called for tossing the dumplings into chicken broth with some frozen vegetables and a dash of soy sauce. It took about 10 minutes. I’m not sure why I haven’t reprised that one.
365 Everyday Value Organic Vegetarian Chili Organic and affordable. I often open a can of this chili for lunch and top it with chopped avocado and a little sour cream.
Naked Nuggets These are the unbreaded (so gluten-free) real white meat chicken pieces from the guys behind Blue Ribbon Sushi in New York. I think the genius is that you heat them in a little olive oil on the stove top instead of in the oven. The only problem is that they can be a little hard to find - though their site lists availability at ShopRite and Food Lion, among others. My 8-year-old literally gasps when she spies them in the freezer section.
Hofmann's Hot Dogs OK, I’ve never actually tried these hot dogs from the family-owned Hofmann, but Yolanda’s franks and beans dinner over on Momfilter sounds so good that I’m determined to remedy this culinary void immediately and stock up. (Slow-cooker owners are encouraged to follow the entire recipe.)
Amy's Spinach Pizza Snacks There was a stretch when these organic pizza snacks graced the table way more often than they probably should have. For reasons I can’t remember, we called them “Fun Pies” and have had luck with other flavors, too - like Nacho and Cheese Pizza.
Saffron Road Chicken Tikka Masala There is a whole line of these Indian freezer dinners, and so far, I haven’t tasted one I don’t like. Most take about three minutes in the microwave and come with rice. Add some grape tomatoes or a handful of baby carrots and pat yourself on the back.

Roasting vs. Baking: What's the Difference?

Lizzie Fuhr — Mon, 19 Mar 2012 13:12:03 PDT

Living in a small, city apartment, I've learned that I can go without a lot in the appliance department while still managing to create delicious food. The oven, however, is not one of those things; in the modern kitchen, it's the king.

Two cooking methods - roasting and baking - are nearly synonymous with the concept of the oven itself, yet they are seemingly identical techniques. They both take place in the oven; they both use dry heat. So what's the difference? Keep reading to learn the difference between roasting and baking.

For a Fresh Start, Reach For These Greek Yogurt Mix-Ins

Camilla Salem — Thu, 15 Mar 2012 05:25:11 PDT

While I appreciate and admire anyone who is able to fit in a solid, satisfying breakfast before heading to work in the morning, I just can't relate. Most days it's a race out the door, and taking time to sit down and eat just isn't a priority (or a possibility). That said, I've come to love Greek yogurt, mostly because I can buy a tub of it on my way to work, and the possibilities are nearly endless when it comes to delicious mix-ins. The beauty of Greek yogurt is that it lends itself well to so many other flavors without being overpowering. For some tasty and inventive ways to enjoy Greek yogurt, keep reading.

Why You Shouldn't Eat at Chain Restaurants

Wise Bread — Thu, 15 Mar 2012 00:15:17 PDT

Think twice about eating at that chain restaurant. Our pal Wise Bread gives reasons why you shouldn't eat there.

I’ll reveal my bias upfront - I can’t stand chain restaurants. From their oversized, cheese-topped portions to the excessive use of adjectives in their menus, grabbing a bite at a big-box just doesn’t hit the spot for me. According to the US Department of Agriculture, the amount of food that people are consuming outside of their own kitchens has been growing pretty steadily since the 1970s, which may account for why chain restaurants seem to keep on multiplying. But despite chains' obvious popularity, I also believe that there are some sound reasons to skip them in favor of smaller local eateries.

There's Too Much Food

One of the top reasons that many people give for favoring chain restaurants is the portion sizes. I get it. When you go to a restaurant, you want to actually eat. I definitely don’t appreciate being presented with a pretentious morsel of an entrée any more than the next girl. If that bite of food is really tasty, it’s almost worse - as if I could be satisfied by taste alone, even when my stomach is empty! At the same time, many of the top chain restaurants boast dishes that top 1,000 calories each. I mean, let’s be honest here - most people could do without those “stacked” and “stuffed” caloric monstrosities. And while many restaurants now offer lower-calorie menus, it’s pretty hard to order those calorie-labeled little offerings when the guy at the next table is ordering a steak that could feed a family of four.

Read on for more.

Snacking Good: Natchitoches Meat Pies

OnSugar Blog — Fri, 10 Feb 2012 12:07:39 PST

We've always wanted to take a stab at rolling out a few Natchitoches meat pies. Thanks to an easy recipe from Food Orleans, this might be a dream realized sooner rather than later.

[Baked or fried? You decide.]

Natchitoches meat pies are one of those special little treats with a name as fun to say as they are to scarf down. Nackadish - that's how you say it - is a small town we drive through on our way north to visit Alexandria or Oklahoma, and it's where Steel Magnolias was filmed, and it's famous for these little pies. It's a beautiful little place, with a picturesque riverfront lined with shops and restaurants that have their own sort of French Quarter-ish wrought iron balconies (remember the Easter scene where Jackson slapped Ouiser? That's the riverfront!). But you don't have to go into the actual town to get yourself some meat pies; just stop at any gas station right off I-10. They all fry them up and they're all pretty wonderful.

For her recipe, continue reading.

Know Your Techniques: Brunoise

Camilla Salem — Mon, 30 Jan 2012 06:37:59 PST

Don't be scared off by the fancy name of this cut; it's actually quite simple. If you followed along with our lesson on how to julienne vegetables, then you already know most of the steps to achieve this fine dice. A brunoise is classified as a tiny cube, measuring 1/8 of an inch on each side. Luckily for us, a julienne leaves us with sticks that are 1/8 inch by 1/8 inch by 2 1/2 to 3 inches. What happens next is easy as pie.

Get your julienned vegetables together.

Organize them together, a few at a time, evenly. Using your knuckles as a guide, cut 1/8-inch cubes from the sticks. Repeat this until you have the desired amount.

It's really that easy! Do you have any recipes you want to try that call for a brunoise?

Buffalo Chicken Pizza With Shaved Celery Salad

Lauren Hendrickson — Thu, 26 Jan 2012 08:30:34 PST

Buffalo chicken is one of my favorite game-time indulgences, and I love to transform its flavors into something new, like a buffalo chicken dip and now a pizza with all of the same flavors. This tasty pie is topped with buffalo chicken, mozzarella, and Gorgonzola cheese, but it doesn't end there: the whole pizza gets topped with a shaved celery and parsley salad.
If you've never shaved your celery, don't worry: it's really easy. Use a vegetable peeler to remove the stringiness, and be sure to hang onto the leaves of the celery, since they are quite tender and add texture to the salad.
Alone, this pizza might be a little heavy but topped with shaved celery salad, it's lighter and even has a bit of a crunch. Score a touchdown with this pizza at your Super Bowl party when you get the recipe!

Turkey Pot Pie

OnSugar Blog — Mon, 09 Jan 2012 13:19:10 PST

Turkey pot pie is a necessary indulgence in the world of dieting and salads we all seem to be living in. Yoo Eatz gives us a straightforward, weeknight-friendly recipe for a comforting pot pie.

This holiday season came and went like the whirlwind it always is, and I sit here in the aftermath realizing that I have plenty of recipes to catch up on. So let's take a mini jaunt down memory lane to Thanksgiving, shall we?

Being the lucky recipient of my family's turkey carcass, I ended up with about 6 quarts of homemade stock, most of which sits in the freezer waiting for a chilly night when turkey noodle soup is a quick solution to the question "What's for dinner?" Unfortunately for the stock but quite happily for the rest of us San Franciscans, warm weather has taken up temporary residence in these parts, so soup has been on the back burner, so to speak. But back in late November when temps were still brisk in the low 50s (here, my East Coast friends may shout whatever expletives come to mind), comfort foods were definitely on the brain.

Purists will say that a pot pie must be just that: a pie complete with buttery, flaky crust on the top and the bottom. I get it (admission: I love Marie Calendar's frozen chicken pot pies dumped on a pile of hot white rice), but (1) who has time to whip up pie dough on a weeknight?, and (2) it's hardly a light meal. So I substituted store-bought puff pastry for the crust and focused on a rich, hearty filling for my turkey pot pie. For the recipe, read on.