There’s something soul-soothing about flipping through a cookbook — looking at the photographs, flagging recipes you want to try, and envisioning how delicious they’ll be when your family sits down to enjoy them. Although many of us love finding recipes online, it can’t replace the simple pleasure of using a real book.]]>
For more healthy recipes by Aviva Goldfarb, visit her site at The Six O’Clock Scramble. Turkey and Wild Rice Salad Prep time 10 mins Cook time 60 mins Total time 1 hour 10 mins Because I can’t stand to see good food go to waste, I try to find ways to use up all the odds and ends in our refrigerator before going back to the grocery store to shop for another week of meals. (You know I’m obsessed with weekly menu planning!). After our Thanksgiving feast, I find that we’re eager to finish up the sweet potato pie, cornbread stuffing and other flavorful side dishes, but the roast turkey and cranberry sauce sometimes languish at the back of the refrigerator. Last year I invented this salad that can help you give new life to some of those leftovers. Author: Aviva Goldfarb Recipe type: Salad Ingredients 1 cup wild rice blend, such as Lundberg’s 1 cup cooked turkey breast, chopped 1 cup sliced celery (about 2 stalks) ? – ? cup scallions, green parts only, thinly sliced, to taste ? cup dried cranberries or ? – ? cup cranberry sauce, to taste ? cup light balsamic vinaigrette dressing [...]]]>
For more healthy recipes by Aviva Goldfarb, visit her site at The Six O’Clock Scramble. Sweet Whole Wheat Cornbread Prep time 15 mins Cook time 30 mins Total time 45 mins This sweet cornbread, made with whole wheat flour, is a quick and easy side dish for Thanksgiving, but you can serve it year-round instead of rolls. It also makes a great breakfast or snack with apple or pumpkin butter. Yum! Author: Aviva Goldfarb Recipe type: Side Dish Cuisine: Cooking Basics Serves: 4 Ingredients 1 cup whole wheat flour 1 cup cornmeal 2 tsp. baking powder ¼ tsp. salt ¾ cup brown sugar, packed 2 eggs, beaten 1 cup nonfat or low fat milk ¼ cup canola or vegetable oil Instructions Preheat the oven to 350 degrees. Spray an 8 x 8-inch baking pan thoroughly with nonstick cooking spray. In a mixing bowl, combine all the dry ingredients (I like the white whole wheat flour from King Arthur’s Flour) and then add the wet ingredients. Stir until just combined with no lumps (don’t overmix), and transfer it to the baking dish. Bake it for 30 minutes or until it is golden brown and a wooden toothpick inserted in [...]]]>
For more healthy recipes by Aviva Goldfarb, visit her site at The Six O’Clock Scramble. Baked Risotto with Spinach and Cremini Mushrooms Prep time 30 mins Cook time 30 mins Total time 1 hour Perfect risotto without having to stir it for 30 minutes straight! This is a wonderful version, adapted from my friend Debbie Lehrich’s recipe. Even my husband, who doesn’t normally like risotto much, had three helpings! Try this as a vegetarian main dish for Thanksgiving. Author: Aviva Goldfarb Recipe type: Main Dish Cuisine: Thanksgiving Serves: 4 Ingredients 2 Tbsp. extra virgin olive oil 1 yellow onion, finely chopped (about 1 cup) 1½ cups Arborio rice 6 oz. baby spinach 24 oz. reduced-sodium chicken or vegetable broth 8 oz. sliced cremini or baby bella mushrooms ¼ tsp. salt-free lemon pepper seasoning 1 cup shredded or grated Parmesan cheese, plus extra for serving 1 Tbsp. sherry, (optional but great) Instructions Preheat the oven to 400 degrees. Heat the oil in a Dutch oven or large oven-proof stockpot over medium heat. Add the onions and cook them for about 5 minutes or until they are tender. Add the rice and stir to coat it. Stir in the spinach, [...]]]>
For more healthy recipes by Aviva Goldfarb, visit her site at The Six O’Clock Scramble. French Cassoulet with White Beans and Sausage Prep time 5 mins Cook time 25 mins Total time 30 mins Cassoulet is a French bean stew that is usually made with meat, tomatoes and spices. This version is amazing because it’s so quick, yet tastes like it’s been stewing for hours! This recipe could also be a great vegetarian main dish for Thanksgiving or any family meal. Author: Aviva Goldfarb Recipe type: Main Dish Cuisine: Thanksgiving Serves: 6 Ingredients 3 Tbsp. extra virgin olive oil 14 oz. Gimme Lean (meatless) sausage or 1 lb. uncooked pork or turkey sausage (use wheat/gluten-free if needed) 1 yellow onion, diced 1 tsp. minced garlic, (about 2 cloves) ½ tsp. dried oregano ½ tsp. dried basil ¼ cup bread crumbs or panko (Japanese bread crumbs) 15 oz. diced tomatoes, with their liquid 15 – 19 oz. canned cannellini or white kidney beans, drained and rinsed Instructions Preheat the oven to 400 degrees. In a large Dutch oven or oven-safe deep skillet, heat 2 Tbsp. oil over medium heat. Add the sausage (if you are using meat sausage, remove [...]]]>
For more healthy recipes by Aviva Goldfarb, visit her site at The Six O’Clock Scramble. Garden Quichelettes Prep time 10 mins Cook time 30 mins Total time 40 mins Apparently everyone knows about these little egg and veggie bites except me. I had a version of them recently at the home of my friend Debbie Brodsky and was enamored with how adorable and appealing for kids they are. You can make endless variations—Debbie makes hers with egg whites and chopped bread or cooked pasta. You can also use whatever vegetables you have on hand or like in your omelets, like mushrooms, jalape?o peppers or seeded tomatoes, or swap the Cheddar cheese for Swiss or mozzarella. These are also excellent when reheated for a quick and healthy breakfast and are a great breakfast recipe as well as an easy dinner. Author: Aviva Goldfarb Recipe type: Breakfast Snacks and Appetizers Serves: 6 (2 each) Ingredients 6 oz. baby spinach 6 eggs ½ cup nonfat plain Greek yogurt, or use any plain yogurt or sour cream 1 cup shredded Cheddar cheese 1 tsp. dried Italian seasoning ⅛ red onion, finely chopped (1/4 cup) ¼ bell pepper, any variety, finely diced (1/4 [...]]]>
For more healthy recipes by Aviva Goldfarb, visit her site at The Six O’Clock Scramble. Homemade Ranch Dressing with Carrots and Broccoli Prep time 5 mins Cook time 3 mins Total time 8 mins Homemade Ranch Dressing is so easy to make. Now you can add it to your list for healthy snacks and appetizers. My 14 year old daughter Celia made it and loved it so much that she made another batch the next day. Then we ceremoniously threw the bottled stuff away and pledged never to buy it again. We were shocked to see that among other ingredients we can’t pronounce it has MSG in it! You can use the leftover buttermilk to make homemade buttermilk biscuits (recipe coming soon). Author: Aviva Goldfarb Recipe type: Salad Serves: 6 Ingredients 2 Tbsp. sour cream or Greek yogurt 2 Tbsp. mayonnaise 2 Tbsp. reduced-fat buttermilk 1 tsp. white wine vinegar 1 Tbsp. fresh chives, minced ¼ tsp. garlic powder ¼ tsp. dried dill ⅛ tsp. salt ⅛ tsp. black pepper 1 lb. carrots, Instructions Cut carrots into sticks (or use 2 heads broccoli, cut into florets and steamed for 1 – 2 minutes until just bright green) In [...]]]>
My friend and food writer, April Fulton, shared her wonderful healthy vegetarian recipe for this savory and healthy meatless dish. If you don’t like tofu, use chicken or beef instead. Serve it with white or brown rice and orange slices.]]>
Uploaded on October 1, 2014 (Video originally published on Mar 17, 2014) Watch Aviva Goldfarb cook one of her delicious recipes for you. Aviva Goldfarb, founder and CEO of The Six O’Clock Scramble online family meal planning service, has been developing recipes for over 15 years and has helped thousands of moms learn to prepare healthy, easy meals for their families. If you would like a copy of the recipe in this video, feel free to hop over to this link: Healthy Chicken Parmesan For more healthy recipes by Aviva Goldfarb, visit her site at The Six O’Clock Scramble . More Expert Advice videos]]>
Here is a fantastic healthy Chinese recipe. I know it’s a little odd to think of fish in a stir-fry but with a very mild white fish, it can easily be interchangeable with chicken breast. I’m not even sure my son Solomon realized it wasn’t chicken. Scramble recipe tester Bobbi Woods said, “My whole family loved it. I used cod for the white fish, probably because it is a bit thicker. It still broke up quite a bit but really had a great flavor. The entire dish was eaten and there were no leftovers!!” Serve it with brown or white rice and seedless grapes. Prep + Cook Time: 20 minutes Makes 4 servings, about 1 1/2 cups]]>
Crispy Baked Chicken Parmesan with Roasted Brussels Sprouts–the whole meal clocks in at just 300 calories and can be prepared in 30 minutes or less. Chicken Parmesan in major restaurant chains can easily have 3 times the calories and loads of unhealthy saturated fat.]]>
I’ve been intrigued by quinoa cakes ever since I first devoured them at Le Pain Quotidian, a Belgian-based café and bakery that has a great selection of innovative and healthy food. This version, also inspired by a recipe from http://eatingwelllivingthin.wordpress.com/, is mild enough for picky eaters but interesting enough for adventurous eaters. If time allows, cook the quinoa up to a day in advance and refrigerate it, because it will be easier to work with when cool. Serve them with a green salad with avocado, walnuts and Parmesan cheese.]]>
This is such a pretty salad that would be great to bring to a gathering. You can cook the quinoa and make the dressing while the potatoes are roasting, then throw it all together and serve it immediately or refrigerate it for up to 3 days. This vegetarian gluten free salad has a wonderful sweetness. You might also like it topped with a little sour cream or plain yogurt.]]>
For more healthy recipes by Aviva Goldfarb, visit her site at The Six O’Clock Scramble. Light Desserts: Mini Phyllo Raspberry Cheesecake Bites Prep time 10 mins Cook time 10 mins Total time 20 mins One of my favorite things to do with our 15 year old daughter, Celia, is to develop new dessert recipes. Usually we come up with the concept together and then she creates the recipe, and the whole family enjoys tasting and rating them. I’ve wanted to create light desserts to go in Mini Fillo Shells (we used Athens brand) and we thought a healthy little cheesecake bite would be delightful. These are fun to make and eat—I like to pop the whole thing in my mouth to enjoy the combination of crunchy, creamy and tart all in one bite. Author: Aviva Goldfarb Recipe type: Dessert Serves: 15 Ingredients 15 mini fillo shells (sold frozen) ¾ cup nonfat Greek yogurt, or use 2% or whatever you have ? cup whipped cream cheese 4 tsp. powdered sugar (sometimes called confectioners sugar) 15 fresh raspberries Instructions If frozen, thaw the shells at room temperature for 10 minutes. Preheat the oven to 350 degrees. Remove the shells from [...]]]>