EatingWell Magazine, May/Jun 2017

  • Chipotle-lime cauliflower tacos

    Chipotle-lime cauliflower tacos (page 10)

    from EatingWell Magazine, May/Jun 2017 EatingWell Magazine, May/Jun 2017

    • Categories: Sandwiches & burgers; Main course; Mexican; Vegetarian
    • Ingredients: limes; canned chipotle chiles in adobo sauce; honey; cauliflower; red onions; refried black beans; corn tortillas; queso fresco
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Notes about Recipes in this book

  • Charred broccoli with almonds & cherries

    • dinnermints on June 19, 2017

      I'd make this again. I liked the crunchiness of the charred bits of broccoli. I used 4 T olive oil (2 for roasting the broccoli, 2 for the dressing), used skinned dry-roasted sliced almonds, low fat Greek yogurt, and substituted dried golden berries for dried cherries.

  • Mushroom & shrimp pancakes (Pajeon)

    • dinnermints on July 04, 2017

      Felt guilty about these pancakes....I'd wheedled my husband into making them since we had all of the ingredients and it was his night to cook, but they were terrible. So gummy, no matter how long he cooked them. The flavor was good, so two stars instead of one - maybe someone who's more familiar with pajeon would know how to fix this recipe.

  • Sweet potato noodles with tofu & vegetables (Japchae)

    • dinnermints on July 01, 2017

      Okay. Needs more flavor, especially for that much effort. The veggies need a wok or massive pan - not the same one the eggs were cooked in.

  • Buttermilk cornbread with Vidalia onions

    • dinnermints on July 01, 2017

      Good! Onions add a nice moistness. But they need to cook longer/higher than the recipe suggests to get them really browned. Check before 35 minutes - think I could've pulled it out of the oven sooner.

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  • Published May 01 2017
  • Format Magazine
  • Page Count 104
  • 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.