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FOODIE PAM

Rising to the Occasion

A few years ago I was bit by the bread-baking bug. While I own several stellar bread-focused cookbooks, I can't help myself from pouring over every new release--always searching for ways to improve my technique, or for unique bread...

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Foodie Talk

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Wine Country Cheese Explorations

Sonoma County is well known for wine and has great restaurants, but did you know it has cheese treasures? The rolling hills and mild climate are also ideal for...

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EatingWell

MAGAZINE

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) | lamb(1) | main(18) | muffins(1) | pasta(2) | pudding(1) | salmon(4) | sandwiches(1) | sides(6) | soup(3) | vegetarian(4)

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Jamaican Beef Patties

(EatingWell, January/February, 2010)

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Mango Pudding

(EatingWell, January/February, 2010)

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Mushroom & Wild Rice Frittata

(EatingWell, January/February, 2010)

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Onion Rings

(EatingWell, January/February, 2010)

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Orange Polentina

(EatingWell, January/February, 2010)

Italians enjoy cornmeal or polenta in countless preparations. Polentina is a creamier, porridge-like version, often served for breakfast. An orange-infused dollop of tangy mascarpone cheese and yogurt is a rich, delicious topping. But feel free to skip the mascarpone and double the yogurt to save calories. To keep it quick, we use instant polenta or regular fine cornmeal. If you have time, the recipe will work with stone-ground cornmeal. It will take longer to cook, 15 to 20 minutes, but will reward you with rich texture.
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Peanut Butter & Pretzel Truffles

(EatingWell, January/February, 2010)

These peanut butter-pretzel truffles satisfy your craving for something sweet and salty.
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Quick Mini Chocolate Cheesecakes

(EatingWell, January/February, 2010)

Here we stir a little melted chocolate into ricotta cheese for a cheesecake-like topping for chocolate wafer cookies.
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Quick Pepperpot Soup

(EatingWell, January/February, 2010)

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Quick Pork & Chile Stew

(EatingWell, January/February, 2010)

The potatoes in this quick, Tex-Mex-style pork stew are cooked until they are falling apart to add body to the stew. Poblano peppers vary in heat: if you want a stew without any heat, use 2 small green bell peppers in place of the poblanos. Serve with: Warm corn tortillas or cheese quesadillas.
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Rack Of Lamb With Warm Apple & Lentil Salad

(EatingWell, January/February, 2010)

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Roasted Cauliflower With Blue Cheese Vinaigrette

(EatingWell, January/February, 2010)

Cauliflower roasted in big chunks is delicious and the quick blue cheese vinaigrette makes it special. Try it as a side dish for steak.
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Salmon & Roasted Vegetable Salad

(EatingWell, January/February, 2010)

Toss roasted vegetables and salmon with a flavor-packed vinaigrette to serve on top of greens for a hearty dinner salad. For a twist, add a poached or fried egg on top. Serve with: Toasted whole-grain baguette and a glass of Riesling.
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Salmon Rosti

(EatingWell, January/February, 2010)

Convenient frozen hash browns and flaked salmon come together for a twist on this traditional Swiss favorite. We love the creamy dill sauce, but a dollop of ketchup is tasty too. Serve with: Steamed green beans tossed with sliced scallions, Dijon mustard and lemon juice.
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Salmon Salad Sandwich

(EatingWell, January/February, 2010)

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Sauteed Kale

(EatingWell, January/February, 2010)

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Scallop Mango Ceviche

(EatingWell, January/February, 2010)

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Sweet Potato Pudding Cake

(EatingWell, January/February, 2010)

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Thai Chicken & Mango Stir-Fry

(EatingWell, January/February, 2010)

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Thick & Rich Drinking Chocolate

(EatingWell, January/February, 2010)

Rich, creamy and thick enough that you may want to scoop it with a spoon, this European-style drinking chocolate is something different from the usual hot cocoa. Serve it in a demitasse or espresso cup for an elegant treat.
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Tofu Au Vin

(EatingWell, January/February, 2010)

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Tofu Au Vin For Two

(EatingWell, January/February, 2010)

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Whole-Grain Waffles With Cherry Sauce

(EatingWell, January/February, 2010)

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