Texas A&M AgriLife Extension's Dinner Tonight! program releases a new video each Monday and offers more than 250 free webcasts of quick, low-cost recipes, plus blogs and cooking schools, to get families eating at home together again.
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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: Brazilian Chicken with Black Beans
A stew inspired by Brazilian feijoada swaps lean chicken for pork and adds vegetables and black beans, seasoned with allspice, nutmeg and cayenne and served with orange wedges. Six servings, each 330 calories with 32 g protein and 9 g fibre.
Dining
A Look at the Sustainable Chicago Restaurant That Recycled and Composted Everything for 2 Years
Justin Vrany's Chicago cafe Sandwich Me In put out one bag of trash and a few coffee cups in two years by recycling and composting everything. He estimates an average restaurant dumps eight gallons an hour. The cafe runs on renewable energy and buys local meat and produce.
Healthy Recipes from AICR
Healthy Recipes: Lemon Brown Rice Pilaf
An AICR side dish of brown basmati rice toasted with onion and roasted lemon slices, at 150 calories and 2 grams of fiber a serving. The notes cite research tying a variety of fruit in the diet to lower risk of several cancers.
Healthy Recipes from AICR
Healthy Recipes: Beet and Walnut Veggie Burger
Dana Jacobi adapts a beet, lentil and rice burger from Louisa Shafia's The New Persian Kitchen. Short-grain brown rice pureed with egg white supplies the binding starch and walnuts the chew, and cooking the patties both covered and uncovered leaves them moist inside with a crisp crust.
Healthy Recipes from AICR
Healthy Recipes: Mussels Fra Diavolo
A recipe for mussels fra diavolo, with buying and cleaning notes: choose shells that are closed or barely open, discard any that feel heavy or will not close when tapped, scrub and debeard them, and throw out any that stay shut after cooking.
Healthy Recipes from AICR
Healthy Recipes: Cauliflower and Chickpea Curry
Roasted cauliflower joins chickpeas, tomatoes, spinach and reduced-fat coconut milk in a curry from the American Institute for Cancer Research. Roasting caramelizes the cauliflower's sugars, keeping it nutty and firm rather than mushy.
Healthy Recipes from AICR
Healthy Recipes: Fresh Avocado and Vegetable Spring Rolls
Julienned vegetables, mint and basil, peanuts and avocado rolled in rice paper, with a dipping sauce of garlic, lime juice, reduced-sodium soy sauce, red pepper and a little sugar. The rolls can be made in the morning and refrigerated until serving.
Healthy Recipes from AICR
Healthy Recipes: Tofu Vietnamese Sandwich
Dana Jacobi builds a meatless banh mi on a whole-wheat baguette: baked flavored tofu, sriracha mayonnaise, lightly sweetened pickled vegetables, scallions and fresh chilies, with the heat adjustable or left out entirely.
Healthy Recipes from AICR
Healthy Recipes: Chinese Chicken Salad Gets an Update
A recipe column updates Chinese chicken salad by dropping fried chow mein noodles for sliced bok choy, swapping canned mandarin slices for fresh Clementine wedges, and cutting sesame oil and soy sauce with Clementine juice, ginger and sriracha.
Healthy Recipes from AICR
Healthy Recipes: Watercress Pesto Linguini
This American Institute for Cancer Research recipe swaps peppery watercress for basil in pesto, adds toasted almonds and pine nuts, and tosses it with whole-wheat linguine. Watercress supplies vitamins A, C and K plus the phytonutrient sulforaphane.
Healthy Recipes from AICR
Healthy Recipes: Tomatillo Turkey Chili
The American Institute for Cancer Research offers a Cinco de Mayo chili built on pinto beans, tomatillos and Fresno or jalapeno peppers, with notes on buying and storing tomatillos and on the vitamin C, beta-carotene and capsaicin the peppers supply.
Healthy Recipes from AICR
Healthy Recipes: Arugula Salad with Kiwi, Strawberries and Pecans
The American Institute for Cancer Research pairs peppery arugula with kiwi, strawberries and pecans in a test-kitchen salad. Arugula supplies iron, potassium and vitamins A, C, K and folate, while the kiwi and strawberries add vitamin C and sweetness under an orange-lime dressing.
Healthy Recipes from AICR
Healthy Recipes: Grilled Salmon and Spinach Salad
Marinated salmon fillets grill and rest on baby spinach with cherry tomatoes and red pepper under a honey-ginger dressing. Spinach supplies folate and carotenoids, which may protect against cancers of the mouth, pharynx and larynx. Four servings at 270 calories each.
Healthy Recipes from AICR
Healthy Recipes: Cypriot Chicken Kebabs
Chicken breast, zucchini, red pepper and cherry tomatoes go on skewers after a marinade of olive oil, cider vinegar, mustard, oregano, garlic and parsley, served with a mint-and-pea dressing. Four servings at 200 calories; an oven method covers cooks without a grill.
Healthy Recipes from AICR
Healthy Recipes: Quinoa Risotto Primavera
A spring risotto built on quinoa and finely chopped cauliflower with baby carrots, green peas, onion and Parmesan, cooking in about half the time of the traditional dish. Makes 8 servings at 120 calories and 280 mg sodium each.
Cooking
Food recipes: Red Velvet Pancakes
A gluten-free recipe from Christi Silbaugh and Michele Vilseck's "Gluten-Free Made Easy": cocoa and buttermilk pancakes built on Pamela's baking mix, tinted red and topped with a cream cheese glaze and chocolate syrup. Makes four servings.
Healthy Recipes from AICR
Healthy Recipes: Chickpea Crepes with Spinach Mushroom Pesto
Crepes made from chickpea flour, olive oil and rosemary hold a filling of spinach, Cremini mushrooms, red onion, red bell pepper and prepared pesto. The batter rests 20 to 30 minutes before cooking; six servings at 170 calories each.
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