Dana Jacobi replaces the seven separate courses of the Italian Christmas Eve tradition with one stew holding seven kinds of fish and seafood. She uses chicken broth rather than clam for a less fishy base and adds ingredients in stages so scallops and calamari do not turn rubbery.
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Healthy Recipes from AICR
Healthy recipes from the American Institute for Cancer Research.
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Healthy Recipes from AICR
Healthy Recipes: Sparkling Apple Crumple
A crustless crumple heaping apples, cranberries, raisins and walnuts into a pie plate under a puff of crumpled phyllo, dusted with confectioners' sugar. It makes eight servings at 170 calories each.
Healthy Recipes from AICR
Healthy Recipes: Italian Vegetable Soup with Orzo and Pesto
An American Institute for Cancer Research recipe: a soup of leeks, carrots, potato, orzo and cannellini beans finished with a pesto of spinach, basil, pine nuts, tomato and garlic. With crusty whole-wheat bread it makes a lunch or light dinner.
Healthy Recipes from AICR
Healthy Recipes: Walnut Chai Tea Loaf
Dana Jacobi's tea loaf for AICR steeps three chai teabags in boiling water and folds the brew into unbleached and whole-wheat pastry flour with applesauce, canola oil, egg whites, sugar and walnuts. She says the light sweetening keeps it from causing a sugar rush.
Healthy Recipes from AICR
Healthy Recipes: Chunky Chicken Soup with Buckwheat
An AICR chicken soup built on buckwheat, a gluten-free whole grain that supplies fiber and magnesium, with carrot, celery, pearl onions, roasted chicken breast and reduced-sodium broth.
Healthy Recipes from AICR
Healthy Recipes: Turkey Curry over Brown Rice
A use for leftover turkey: onion, garlic, ginger and curry spices simmered with potatoes, winter squash and broth, finished with yogurt, lemon juice and cilantro over brown rice. Makes four servings at about 410 calories.
Healthy Recipes from AICR
Healthy Recipes: Salmon and Potato Coriander Fish Cakes
Wild salmon flakes bind with potato, onion, red pepper flakes and coriander into fish cakes that pair with sauteed kale or collard greens, chilled whole-grain pasta salad, or wild or brown rice.
Healthy Recipes from AICR
Healthy Recipes: Ginger-Ade
A writer recalls her mother's gingerade, fresh ginger boiled with water and steeped like tea, served hot with honey when the children were sick and sweetened over ice at holidays. Her version infuses star anise and cinnamon and can be topped with seltzer.
Healthy Recipes from AICR
Healthy Recipes: Asian Turkey Cabbage Boats
An American Institute for Cancer Research recipe: ground turkey breast seasoned with fresh ginger, mint, cilantro, lemon, fish sauce and jalapeno, served in Chinese cabbage leaves with a peanut topping, plus suggestions for salads and brown rice alongside.
Healthy Recipes from AICR
Healthy Recipes: Whole–Wheat Walnut Bread
This yeasted loaf combines whole-wheat and all-purpose flour with canola oil, brown sugar or honey and 3/4 cup of toasted walnuts, rising twice before baking 35 to 40 minutes at 350 degrees.
Healthy Recipes from AICR
Healthy Recipes: Persian-Style Borscht
Dana Jacobi makes the case for pomegranates for AICR: the arils come out easily once the skin is scored, or you can buy them ready to eat; juice varies by brand; and pomegranate molasses adds acidic tang. Her Persian borscht uses bottled juice boiled down almost to syrup.
Healthy Recipes from AICR
Healthy Recipes: Salmon and Potato Coriander Fish Cakes
An American Institute for Cancer Research recipe for fish cakes of wild salmon and potato, bound with milk, oil, egg and flour and seasoned with spring onion, red pepper flakes and coriander. Suggested sides are sautéed kale or collards, whole-grain pasta salad, or rice.
Healthy Recipes from AICR
Healthy Recipes: Pumpkin Bundt Cake
A bundt cake built on canned pumpkin puree, whole-wheat pastry flour, buttermilk and reduced-fat sour cream, spiced with cinnamon, ginger, cloves and nutmeg and baked 70 to 75 minutes. Use firm sugar or pie pumpkins; jack-o'-lantern flesh is watery and stringy.
Healthy Recipes from AICR
Healthy Recipes: Pan Seared Fennel and Orange Salad
The American Institute for Cancer Research pairs seared fennel with orange and olives over baby greens, and suggests serving it alongside poultry or fish. It also restates the New American Plate rule: two-thirds of the plate plant foods, one-third or less animal protein.
Healthy Recipes from AICR
Healthy Recipes: Cook Carrots and Potatoes the Moroccan Way
Supermarket couscous is nothing like the Moroccan version, steamed three times with every grain rolled between the cook's palms. The recipe here is a tagine of carrots, potatoes and green olives, whose only fat comes from the olives, and it reheats well.
Healthy Recipes from AICR
Healthy Recipes: Chicken Crusted with Almond and Flax
Pounded chicken breasts marinate in olive oil, almond butter, lemon, garlic and herbs, then bake under a crust of almond meal and ground flax rather than frying. Cayenne and paprika add heat; flaxseed supplies the plant form of omega-3 fats.
Healthy Recipes from AICR
Healthy Recipes: Panko Crusted Chicken with Grilled Peach Salsa
An AICR recipe pairs panko-crusted chicken with a grilled peach salsa of green onions, jalapeno, lime, cilantro and mint. The write-up explains clingstone and freestone peach varieties and why panko stays crisper and absorbs less oil than standard breadcrumbs.
Healthy Recipes from AICR
Healthy Recipes: Sensible After-School Snacking
A herbed focaccia topped with mushrooms, tomatoes, green pepper, olives and red onion, pitched as an after-school alternative to chips that can be baked on the weekend and warmed later. Makes 12 servings at 110 calories each.
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