Dana Jacobi's case for cooking dried beans rather than opening cans: no added sodium, no BPA, no sulfites, and a one-pound bag yields about as many servings as four 15-ounce cans. Beans soak in 4 to 6 hours and most then cook in about an hour, and she offers a Tuscan white bean soup.
Section archive
Page 15 of 59
Recipes & Dining
Healthy recipes, cooking advice and dining, including recipes from the American Institute for Cancer Research.
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Healthy Recipes from AICR
Healthy Recipes: New Year's Salad
A salad of arugula, fennel, Fuyu persimmon, walnuts, pomegranate seeds and reduced-fat feta, dressed with olive oil and orange juice. The note suggests filling at least two-thirds of the plate with plant foods and a third or less with animal protein.
Healthy Recipes from AICR
Healthy Recipes: Elegant Cheesy Spinach Cakes
A recipe for eight 80-calorie spinach-and-ricotta appetizer cakes baked in a muffin pan, with per-serving nutrition and a mini-muffin variation. The writers note mounting research that leafy greens may protect against certain cancers through their fiber, folate and carotenoids.
Healthy Recipes from AICR
Healthy Recipes: Roasted Root Vegetable Salad
AICR roasts sweet potato, potato, carrot, red onion, celery and beet, then dresses them with balsamic vinegar, lemon juice and Dijon mustard and tops the dish with parsley, cilantro, walnuts and feta. Serve alongside roasted chicken, or double it for lunch the next day.
Healthy Recipes from AICR
Whipped Sweet Potatoes with Apples
A holiday sweet potato casserole that steams the potatoes instead of enriching them with butter or cream, and layers sliced Golden Delicious apple on top rather than marshmallows. Twelve servings at 110 calories per half cup.
Healthy Recipes from AICR
Healthy Recipes: Holiday Quinoa Salad with Pomegranate and Fresh Herbs
Dana Jacobi builds an AICR holiday salad on quinoa, which brings fiber, protein and minerals and no gluten, tossing it with parsley, mint, cilantro, scallions, red-skinned apple and pomegranate seeds in a blood orange and olive oil dressing. It keeps a day, so it travels well.
Healthy Recipes from AICR
Healthy Recipes: Pork, White Bean and Greens Soup
An American Institute for Cancer Research recipe pairing lean pork tenderloin with white beans, kale and a base of onion, celery, carrots and tomatoes, seasoned with garlic, smoked paprika and red pepper. Lemon juice, cider vinegar or a little pecorino can sharpen it.
Healthy Recipes from AICR
Healthy Recipes: Asian Lentil Soup
A recipe from the American Institute for Cancer Research pairs canned lentils with carrots, celery, red bell pepper and bok choy in vegetable broth, seasoned with garlic, ginger, soy and hoisin, plus a quick method for whole-wheat grilled cheese to serve alongside.
Healthy Recipes from AICR
Healthy Recipes: Holiday Quinoa Salad with Pomegranate and Fresh Herbs
Dana Jacobi explains how she built a holiday salad around color: quinoa as the base, parsley, mint, cilantro and scallions, a red-skinned apple for sweetness and crunch, pomegranate seeds, and a dressing of blood orange juice with olive oil.
Healthy Recipes from AICR
Thanksgiving Recipes: Turkey, sweet potatoes, broccoli, and Brussels sprouts
AICR's holiday recipe roundup leads with a barley, turkey and butternut squash casserole that turns leftover turkey into a one-pot meal with peppers, onion and whole grains, baked under feta. Six servings at 275 calories each.
Healthy Recipes from AICR
Healthy Recipes: Persian-Style Borscht
A borscht built on beets, lean stew beef, red cabbage and Swiss chard, with two cups of pomegranate juice boiled down to three-quarters of a cup for sweetness. Serve it hot or cold; six servings at 250 calories each.
Healthy Recipes from AICR
Healthy Recipes: Ginger-Ade
A holiday mocktail: fresh ginger, star anise and cinnamon simmered and steeped into a concentrate, then served hot with water or cold over ice with club soda, sweetened to taste with a lemon wedge. Four servings at 54 calories each; the concentrate keeps three days.
Healthy Recipes from AICR
Healthy Recipes: Lemon Chicken with Broccoli and Ginger
A stir-fried take on lemon chicken that skips the batter and deep fryer, combining chicken breast with broccoli, leek, red onion and a lemon-ginger broth sauce. Four servings at 193 calories each.
Healthy Recipes from AICR
Healthy Recipes: Chicken with Beans and Rice
Chicken breast chunks sauté with green pepper, onion and garlic, then join red beans and brown rice seasoned with cumin and red pepper flakes. Six servings; AICR suggests adjusting the spice to taste and serving with lime wedges and a cucumber and tomato salad.
Healthy Recipes from AICR
Healthy Recipes: Pumpkin Jack O'Lantern Pancakes
A six-serving pumpkin pancake recipe with maple cider syrup, made from whole-wheat and all-purpose flour, buttermilk, cider and canned pumpkin, with dried fruit and chocolate chips for jack-o'-lantern faces. Pancakes and syrup come to 273 calories a serving.
Healthy Recipes from AICR
Healthy Recipes: Veggie Chili
Dana Jacobi passes along a black bean chili she did not create: it comes from Wellness In The Schools, a New York program she met through Les Dames d'Escoffier. Red sweet peppers and tomato paste sweeten it enough to balance the garlic and cumin, and it won over kids and parents.
Healthy Recipes from AICR
Healthy Recipes: Sautéed Chicken and Kiwi over Wild Rice
Chicken strips saute with carrots and celery, then finish with sliced kiwi and lemon peel over a bed of wild rice. Four servings at 360 calories each.
Healthy Recipes from AICR
Healthy Recipes: Sesame Salmon
An AICR recipe glazing wild salmon with mirin, honey and soy sauce and crusting it in sesame seeds, served with wild rice and steamed spinach. It notes salmon's omega-3 fats and the fiber, iron and magnesium in sesame seeds.
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