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What's Cooking September, 2010

Whether you still have a bounty of tomatoes and zucchini, you're looking for back to school lunches and treats, or you're itching to get into fall cooking, this month's...

Summer's End Foodie Reading List

Fall is officially right around the corner, but there's still a few beach days left and plenty of time to sink your teeth into these great foodie reads.

Spoon...

In Season: Grapes

When I was pregnant with my first child I had a serious craving for grapes. So much so that my doctor ordered me to stop eating so many. I...

Style with Substance

When I leaped at the opportunity to review Donatella Cooks, I took a little flack here at Project Foodie headquarters. Those not familiar with the über successful restaurateur and...

Brewmaster Kirk Hillyard

Home brewed beer is a surging hobby - at least among some of my friends who spend lots of time brewing and enjoying the results.  But how often do...

EatingWell

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January/February, 2010

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appetizers(3) | beef(1) | breakfast(6) | cake(2) | candy(1) | chicken(4) | desserts(9) | dressing(1) | fish(9) | fruit(2) | lasagna(1) | main(18) | muffins(1) | pasta(2) | salad(1) | salmon(4) | sandwiches(1) | sides(6) | soup(3) | vegetarian(4)

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Almond-Honey Power Bar

(EatingWell, January/February, 2010)

Great for breakfast on the go! Golden roasted nuts, seeds and oats are enveloped by flavorful almond butter in these delectably chewy, no-fuss energy bars. Unrefined turbinado sugar adds a deep caramelly undertone. Feel free to use light brown sugar instead. Bars stored at room temperature will be softer than those that are refrigerated.
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Bbq Chicken Tenders

(EatingWell, January/February, 2010)

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Black Bean & Salmon Tostadas

(EatingWell, January/February, 2010)

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Black Bean Soup

(EatingWell, January/February, 2010)

This is a zippy Southwestern-flavored black bean soup. We make it with canned beans so it comes together in minutes. If you have leftovers, pack them up in individual serving containers for lunch the next day.
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Brothy Chinese Noodles

(EatingWell, January/February, 2010)

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Cauliflower With Lemon & Olives

(EatingWell, January/February, 2010)

Tangy lemon and briny olives perk up simple steamed cauliflower.
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Cheddar Cauliflower Soup

(EatingWell, January/February, 2010)

Start your meal off with a bowl of this satisfying, easy cheesy cauliflower soup.
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Cheesy Broccoli-Potato Mash

(EatingWell, January/February, 2010)

Add some color to your mashed potatoes by adding some broccoli to the mix. We love the flavor of fontina cheese paired with broccoli, but any creamy cheese that melts well will work.
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Chocolate Nut Bark

(EatingWell, January/February, 2010)

Use your favorite combination of nuts to make this quick and easy chocolate nut bark.
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Chocolate-Covered Brownie Bites

(EatingWell, January/February, 2010)

Dip bite-size pieces of brownie into melted chocolate for an easy treat to satisfy your chocolate craving.
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Cocoa-nut Bananas

(EatingWell, January/February, 2010)

Cocoa- and coconut-crusted bananas are a treat for the whole family.
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Cod With Tomato Cream Sauce

(EatingWell, January/February, 2010)

This silky tomato sauce with a touch of cream makes mild-flavored cod sing. Serve with: Farro or rice and a salad of mixed greens.
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Cod With Tomato Cream Sauce For Two

(EatingWell, January/February, 2010)

This silky tomato sauce with a touch of cream makes mild-flavored cod sing. Serve with: Farro or rice and a salad of mixed greens.
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Cucumber Herb Vinaigrette

(EatingWell, January/February, 2010)

As the base of this herb-spiked dressing, pureed cucumber provides a mellow grassy flavor and a luxurious texture. Pureeing vegetables into a salad dressing is a great way to give it body (and to sneak in more low-cal vegetables). Experiment with tomatoes, arugula and/or roasted garlic to create your own dressing magic.
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Curried Fish

(EatingWell, January/February, 2010)

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Eatingwell Fish Sticks

(EatingWell, January/February, 2010)

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Frozen Chocolate-Covered Bananas

(EatingWell, January/February, 2010)

Kids will love dipping bananas in melted chocolate and rolling them in coconut to make this tasty frozen treat.
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Grapefruit Brulee

(EatingWell, January/February, 2010)

Top grapefruit slices with a little butter and brown sugar and run them under the broiler for an easy, healthy dessert.
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Greek Walnut Spice Cake

(EatingWell, January/February, 2010)

A rich, flavorful syrup infuses this Mediterranean-inspired walnut coffee cake with the bright aroma of oranges and cloves. Heart-healthy olive oil and whole-grain barley flour add subtle complexity and texture to this nutty treat.
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Comments:

On January 29, 2010, 6:09 pm reciperose said:

Slightly grainy texture, great walnut flavor. Nice with honey yogurt for breakfast, or vanilla ice cream for indulgence!


Honey- & Goat Cheese-Filled Fig Muffins

(EatingWell, January/February, 2010)

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Indian Mango Dal

(EatingWell, January/February, 2010)

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Inside-Out Lasagna

(EatingWell, January/February, 2010)

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Jacqui Jerk Chicken

(EatingWell, January/February, 2010)

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Jalapeno Poppers

(EatingWell, January/February, 2010)

Spicy peppers get a cooldown from the creamy bean-and-cheese filling in our healthier version of jalapeno poppers.
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Jamaican Beef Patties

(EatingWell, January/February, 2010)

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