EatingWell Magazine, Sep/Oct 2016

  • Roasted kalettes with pine nuts & currants

    Roasted kalettes with pine nuts & currants (page 34)

    from EatingWell Magazine, Sep/Oct 2016 EatingWell Magazine, Sep/Oct 2016

    • Categories: Side dish; Vegan; Vegetarian
    • Ingredients: Kalettes; garlic; pine nuts; dried currants
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Notes about Recipes in this book

  • Caribbean bean soup

    • dinnermints on January 15, 2018

      Great lunch soup! I doubled the recipe, used home-cooked canario beans instead of pigeon peas, added one bunch each of kale and collards, used hot curry powder, one 28oz can fire roasted whole tomatoes (chopped), and one package of Trader Joe's andouille chicken sausage.

  • Lemon-caper black cod with broccoli & potatoes

    • VeryVigario on January 24, 2018

      This was good- pretty simple and quick for a weeknight! I cooked the veggies for a little longer than 25 minutes- and some of my potatoes were still a bit hard. If the baby potatoes are a little larger- you may want to quarter them.

    • EdM on July 30, 2020

      Simple preparation and flavorful sauce and garnish with the fish and sides. Should also work well with snapper/rockfish. Start roasting potatoes 5-10 minutes before broccoli, depending on size.

  • Chicken & mushroom shepherd's pie

    • mharriman on December 15, 2024

      I had 3 cups of leftover chicken from my whole roasted one and a couple cups of leftover mashed potatoes. After grabbing 8 ounces of mushrooms at the grocery store, I had everything I needed to make this dish. I’m not a major fan of shepherd’s pie, but this was pretty good, especially with the dry sherry and sauteed mushrooms. Good way to use leftover chicken and mashed potatoes. Served with a lettuce and cucumber salad.

  • Slow-cooker dal makhani

    • dinnermints on November 11, 2018

      Somehow this dal lacks depth. I even browned the onions in ghee (this was not called for) before throwing in the rest of the ingredients, and it was still just so-so. Also, after 8-9 hours of slow-cooking on medium in my crock pot, the beans were still far from cooked, so I pressure-cooked it for 30min and that did the trick. I wouldn't make it again.

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  • Published Sep 01 2016
  • Format Magazine
  • Page Count 132
  • Language English
  • Countries United States

Publishers Text

EATINGWELL delivers the information and inspiration people need to make healthy eating a way of life.

We speak to a new generation of intelligent, demanding consumers who are passionate about both their food and their healthóand conscious of how their choices impact the environment and their communities. Our readers understand the intimate links between good food and wellness, vitality and happiness. They make health and flavor a priority in their lives and EATINGWELL helps them do so.

At a time when food is at the center of society-wide controversy and health concerns, EATINGWELL serves up authoritative, science-based advice on how to shop, cook and eat confidently, and provides delicious answers to the daily question, "What's for dinner tonight?"

Our trustworthy nutrition advice is easy to follow and our delicious recipes are tested over and over so that anyone can make them at home. EATINGWELL is all about "eating well" every day.