You don't need special equipment to cook healthy veggies for dinner -- a heatproof sieve or colander is a perfectly good substitute for a steamer basket. Pick one that fits along the rim of a saucepan. Fill the pan with an inch of water, and bring to a gentle boil. Place cut-up vegetables in the sieve (don't overload it), and cover the pan. Cooking times will vary depending on what you're steaming. In general, when vegetables, such as broccoli and green beans, are crisp-tender and bright in color, or when potatoes can be easily pierced, they're done.
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Roll out puff pastry into a rectangle, and spread a thin layer of homemade or store-bought jam on 1 half. Fold the other half over. Lightly brush with beaten egg, and sprinkle generously with sanding sugar. Slice dough into 1/2-inch strips; twist and curl each. Arrange on baking sheet, and freeze for 15 to 20 minutes. Bake at 400 degrees until golden, about 15 minutes.
Storage: Unbaked jelly curls can be frozen for up to 6 months.
SourceMartha Stewart Living, June 2010
Here's my take on the classic Italian meat sauce: I've lightened it up a bit by using turkey instead of the usual pork and beef. The flavor still shouts "Italy!" and it will delight everyone, from Italian-food traditionalists to those who are monitoring what they eat. I began making this sauce years ago, when one of my daughters swore off red meat. Now, even I'm a convert to this healthier alternative.
Text by Emeril Lagasse
SourceEveryday Food, March 2009
Repeat after us: No more soggy salads for lunch. Here's how to pack healthful ingredients so they stay fresh, crisp, and cool. Arrange the heaviest items (we used chickpeas, sugar snap peas, cucumbers, carrots, and tomatoes) into a storage container first; then tuck in a small container of dressing and add lettuce on top. Place the whole thing in an insulated lunch sack with a cold pack. When hunger strikes, pour on the dressing, shake gently, and enjoy.
Tellfresh Screw-Top Food Storage, 1 liter, $4, containerstore.com.
SourceMartha Stewart Living, August 2010
These crisp parchment paper wrappers give muffins and cupcakes a festive air -- and they keep the baked goods from sticking to the pan, too.
Muffin Wrappers How-To
1. Cut 5-inch square pieces of parchment.
2. Spray a muffin tin with vegetable oil cooking spray to hold parchment in place.
3. Place 1 piece of parchment into 1 cup of the tin, pressing along folds to crease. Repeat with other cups and parchment pieces.
4. Scoop batter into cups, and bake.
SourceMartha Stewart Living, June 2009
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