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40 Healthy Summer Recipes You’ll Want to Make All Season Long - Self

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40 Healthy Summer Recipes You’ll Want to Make All Season Long - Self

40 Healthy Summer Recipes You’ll Want to Make All Season Long - Self

Posted: 14 Jul 2020 01:37 PM PDT

Summer is great for many reasons, but one of my favorite parts of the season is the food. Hands down. Tomatoes, watermelon, berries, peaches, and corn are abundant and ripe, making it so easy and satisfying to throw together healthy summer recipes. The weather is finally nice enough to stand outside and grill everything instead of cooking inside in a cramped kitchen. Everyone's making side dishes like dips and pasta salads—two wonderful things that I always wish were common year round (seriously, who says we have to save them for BBQs?)

Most healthy summer recipes are also relatively quick and easy to make, which is ideal when you're too busy enjoying the long, sunny days outside. No one wants to be hunched over the stove for hours on any day, but especially when all that cooking is wasting precious daylight.

To help make your summer easier, healthier, and more delicious, we rounded up some of the best healthy summer recipes on the internet. From refreshing salads to juicy grilled chicken and all the hearty side dishes in between, these healthy summer recipes are about to make food your favorite part of summer too.

A note about the word healthy here: We know that healthy is a complicated concept. Not only can it mean different things to different people, it's a word that's pretty loaded (and sometimes fraught), thanks to the diet industry's influence on the way we think about food. At SELF, when we talk about food being healthy, we're primarily talking about foods that are nutritious, filling, and satisfying. But it also depends on your preferences, your culture, what's accessible to you, and so much more. We selected these recipes with those basic criteria in mind while also trying to appeal to a wide variety of nutritional needs and taste buds.

11 Meals I Make On Repeat When I'm Not In The Mood To Cook - BuzzFeed

Posted: 15 Jul 2020 06:12 AM PDT

Once upon a time, toast was a bland breakfast side that was usually topped with butter or jam. Today, topped with the right ingredients, toast can be a seriously gourmet meal, and I am SO on board with that. I usually have some homemade sourdough in my freezer, which I use as a base for my dinner toasts, but of course you can use whatever kind of bread you have on hand. I take a look in my freezer and think up the best possible combination whether it's hummus and a ton of chopped veggies, sliced deli turkey, cranberry sauce, and brie, or my favorite combo, lump crab meat, avocado, and capers with lemony mayo. The options are limitless, which is what makes fancy toast one of my favorite lazy meals. Here's a list of open-faced toast recipes to try at home.

How does cooking work and where do you find recipes in Ooblets? - Gamepur

Posted: 15 Jul 2020 07:05 AM PDT

You won't be able to fit everything you want to do in a single day in Ooblets. An excellent way to make sure you have enough energy to do tasks is to have plenty of food on your person to restore it. You can make more food by cooking it in your home, and there's a small stove available to you when you first start the game. Any of the food you want to make in the game requires various ingredients. You need to learn new recipes that you can find all over the game.

Cooking requires you first to know a recipe and to have ingredients for it. You can learn recipes by picking up scraps of recipe pieces all over town. Once you have four of them in your inventory, click on it to assemble it, and you will learn a new type of food to make. The recipe pieces do refresh each day, but in new locations, so you can find yourself looking for them all over the game inside of buildings. You can open up your Grumboire to the almanac section to investigate any recipe you know to see what ingredients you need.

When you're ready to create a recipe, return to your farm and go inside your home. There should be a small stove that you can use to create any of your recipes. Any of the food you can make will be in full color, while the recipes you do know but don't have ingredients for will have a darker shade. Click on any highlighted food to make it while at your cooking station, and the crafted item will immediately go into your inventory.

Easy recipes tested and reviewed here. Follow these links to past No Budget Cooking Series stories - Green Bay Press Gazette

Posted: 15 Jul 2020 08:40 AM PDT

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I've had a few reader inquiries about collecting all the No Budget Cooking Series recipes in one spot. Here it is. This story will be updated each week with a link to the latest story.

If you stumbled upon this story and don't know what this series is about, here's the gist.

I test recipes found on food packages in my very average kitchen with my moderately above average cooking talent and meh presentation skills.

Why food package recipes? Because they tend to have reasonable ingredient lists of common foods and seasonings with few instructions and don't require advanced cooking skills or specialized equipment. 

More: Hershey's chocolate cake recipe bests any box mix with minimal extra effort | No Budget Cooking Series

More: Make the perfect potato salad to serve alongside burgers and brats with this Miracle Whip recipe

More: If you want great coconut macaroons, skip this Great Value recipe | No Budget Cooking Series

More: Old El Paso beef enchilada recipe claims to be easy. But is it? HigginsEats puts it to the test

More: Your strawberries deserve a better shortcake. Follow this recipe to make it easy

More: This recipe found on a can of Del Monte corn makes a super easy and surprisingly tasty taco pizza

More: Gluten-free flatbread recipe from Bob's Red Mill is easy to make, but a bit time consuming

More: This soy-mustard glaze recipe boosts flavor with minimal effort | No Budget Cooking Series

More: Don't use macaroni to make mac and cheese. Switch to this pasta shape | No Budget Cooking Series

More: Kroger baking powder recipe makes 'super cute' biscuits| No Budget Cooking Series

More: Yes, you can use a jar of Pace Picante sauce to make sloppy Joes | No Budget Cooking Series

More: I tested Pillsbury's pumpkin cheesecake muffin recipe. Yes, I know it's spring. | No Budget Cooking Series

More: Spruce up spaghetti night with sausage and green pepper version | No Budget Cooking Series

More: Potato corn chowder recipe brings the heat with muted bacon and cheddar flavor | No Budget Cooking Series

More: Vastly superior buttermilk pancakes, minimal effort | No Budget Cooking Series

More: Cooking more often than you'd like these days? I'm here to help

Contact Daniel Higgins dphiggin@gannett.com. Follow @HigginsEats on Twitter and Instagram and like on Facebook.

Our subscribers make this coverage possible. Subscribe to a USA TODAY NETWORK-Wisconsin site today with one of our special offers and support local journalism.

Read or Share this story: https://www.greenbaypressgazette.com/story/life/food/2020/07/15/new-cooks-rejoice-here-recipe-links-no-budget-cooking-series/5413576002/

How to make basil pesto [Cooking Skool recipe and video] - Fly Magazine

Posted: 15 Jul 2020 02:00 AM PDT

Welcome to Cooking Skool, a four-week series designed for young cooks. Each week serves up three themed recipes and how-to videos. Your kitchen guide is LNP | LancasterOnline food writer Kim O'Donnel, who walks you through every step of the way. Together, we'll try new things, get creative and learn some math, science and history in between. Belly up to the counter and join us for our kitchen adventure!

We know it has been a REALLY long time since you ate in the school lunchroom. It might even feel like forever. On the other hand, a long staycation means maybe you have had more time to whip up a few lunchtime concoctions. While many of you were home schooling, many adults (including yours truly) have been home working.

Lunch is my way to take a break, step away from a screen and recharge for the second part of my day. This week, we are serving up three of my favorite dishes for lunch, or even a late afternoon snack. On the menu: Hummus, Basil Pesto and Guacamole.

How to make hummus [Cooking Skool video]

Check out last week's recipes and videos:

Even though we might eat it as a dip, pesto is considered a sauce in Italy, where it comes from. It was invented more than 400 years ago in Liguria, a region in the north.

The word pesto comes from pestare, the Italian word that means "to pound or crush." Originally, the basil would be crushed with a stone tool called a mortar and pestle to make the pesto.

Cooking Skool: 3 kid-friendly dips for cooks of all ages

DID YOU KNOW?

Basil is a tropical plant that grows in warm climates. It does not like the cold. It is in the same plant family as mint and rosemary and it is very aromatic, almost like perfume.

Tool Kit:

Small pot; 2 medium bowls; 1 small bowl; sharp knife; measuring cup and spoons; pot holders or hot pads; strainer or colander; food processor or heavy-duty blender; rubber stirring spatula.

Basil Pesto

Makes about 1 cup.

Ingredients:

2 heaping cups basil leaves

1/4 cup walnuts, almonds or pine nuts

1 or 2 cloves garlic

1/2 teaspoon salt

1/2 cup olive oil

Optional: 1/2 cup grated Parmesan cheese

How to make scrambled and sunny-side up eggs [Cooking Skool]

Directions:

Pull the basil leaves from the stems and place in a 2-cup measure until it is tightly packed.

Measure out 2 cups of water and pour into the pot. Place the pot on top of the stove and set the heat to high (and ask for help as needed). Bring the water to a boil.

Meanwhile, add some ice to one of the medium bowls, then cover with water and place on the counter. Place the strainer or colander in the other medium bowl.

Blanch the basil: When the water is boiling, carefully add the basil and set your timer for 20 seconds. Turn off the heat. With a potholder, grab the handle, transfer the pot to the sink, pouring into the strainer. Be careful of any rising steam. Lift the colander and carefully transfer the basil to the bowl of ice water. Let cool for about 1 minute.

With your hands, lift the basil from the water and squeeze it like crazy until it is really dry. It will look like a shrunken green ball.

Place the nuts, garlic and the salt in the food processor or blender and whiz until ground up. Add the shrunken basil and blend again. Add the oil and whiz until the mixture is creamy and well blended. You may need to stop and scrape the sides of the bowl a few times to get everything mixed.

With a rubber spatula, scoop the pesto out of the food

processor and into the other bowl. Stir in the cheese. Taste for salt and add a few pinches more if needed.

Serve with crackers, carrot sticks or as part of a pita pizza, stirred into a bowl of macaroni or come up with your own creation.

How to make French toast [Cooking Skool video]

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