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Tuesday, 22 April 2008

Michael Pollan Earth Day Special

Posted on 14:30 by Unknown
Hey everybody,

I didn't add "Why Bother" by Michael Pollan to this morning's links, but please read if you get the chance. Thoughtful, informative, and full of solutions, it's an excellent piece on how we as individuals can and do affect the environment.

Two excerpts:

1) "The climate-change crisis is at its very bottom a crisis of lifestyle — of character, even. The Big Problem is nothing more or less than the sum total of countless little everyday choices, most of them made by us (consumer spending represents 70 percent of our economy), and most of the rest of them made in the name of our needs and desires and preferences."

2) "The single greatest lesson the garden teaches is that our relationship to the planet need not be zero-sum, and that as long as the sun still shines and people still can plan and plant, think and do, we can, if we bother to try, find ways to provide for ourselves without diminishing the world."

Happy Earth Day!

Kris
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Posted in Do-Gooding | No comments

Tuesday Megalinks

Posted on 07:07 by Unknown
Folks, I don’t know if you knew this, but it’s not only National Jelly Bean Day and National Karaoke Week, but also National Welding Month. So get out there, pop a Buttered Popcorn, belt “Since You’ve Been Gone,” and hug the nearest guy holding a blowtorch.

AV Club: Taste Test – Nutriloaf
And you may ask yourself, “Sweet merciful crap, what is that THING?” And the Onion's answer is: “Nutriloaf, a.k.a. Prison Loaf, a.k.a. what it tastes like to have your soul whither and die inside of you.”

Casual Kitchen: More Applications of the 80/20 Rule to Diet, Food and Cooking
A sweet continuation/expansion of Dan’s original piece on the 80/20 cooking rule. He’s been on a tear lately with the recipes, too, so be sure to check one out.

Chow: Q&A Alton Brown
OO! Alton’s got a sequel to Feasting on Asphalt coming up called Feasting on Waves. It’s Alton on the sea! And after that? Feasting in Air and Space. AND? He’ll be featured in the Wii version of Iron Chef: Supreme Cuisine. Man, I love this guy.

CNN: Men eat meat, women eat veggies
A.k.a. Also - Puppies are Fuzzy and Socks Feel Nice: Things We Learned Just By Being Alive (Thanks to Get Fit Slowly for the link.)

CNN: Moms’ new battle – the food price bulge
Quick, story-based summary of nationwide saving strategies. This stuff's been all over Frugal Hacks for the last 47 years, but it's nice to see a more widespread acceptance of the frugality shebang.

The Economist: The new face of hunger
We’ve heard a lot about rising U.S. food prices lately, but they’re absolutely soaring in other corners of the globe. Basics (wheat, corn, rice) have jumped as much as 141%, and dozens of countries are in serious danger of a shortage. The really interesting part is where it all comes from: “The changes include the gentle upward pressure from people in China and India eating more grain and meat as they grow rich and the sudden, voracious appetites of western biofuels programmes, which convert cereals into fuel.” (Thanks to Serious Eats for the link.)

Festival of Frugality #122: On Financial Success
In clever paragraph format. Hark! The keyboard is truly mightier than the sword, good sir!

iVillage: How to Use Up Leftover Ingredients
Short’n sweet slideshow on … take a guess. It includes quite a few recipes along with the photos of gray-haired aunties opening suspiciously perfect refrigerators, so skip on over.

The Kitchn: Kitchen Spotlight – London Urchin’s Fold-Out Jewel Box
This tiny Transformer-esque galley took top honors in Apartment Therapy’s Smallest Coolest Kitchen contest last year, and with such good reason. Flat-dwellers, take notes! (P.S. The 2008 Small Cool Contest is up right now at AT, and it’s definitely way fun. East #9: Roxy’s Room to Grow is my favorite so far.)

NY Journal: Stars, Here and Elsewhere
Confidential to New Yorkers: ever wonder why a four-star Time Out eatery might only notch two stars from the New York Times? Here’s your answer. Nice breakdown of the restaurant star rating system for Michelin, the Daily News, New York Magazine and more.

New York Times: Leftovers, Yes, but Perfectly Crisp
Speaking about NYC, it looks like the frugality movement finally made it over. S’about time, Mets fans.

Pinch My Salt: Use Food Blog Search to Find the Best Recipes
Thorough, gushing review/description of Food Blog Search, an excellent, Google-sponsored search engine for blog-spawned recipes, as well as a must-see if you like pretty pictures, enjoy clever writing, and/or want to get off the AllRecipes/Epicurious/Food Network grid.

Slashfood: Jamie Oliver says lighter meals for a better chance to score
(*Bowm-chicka-bowm-bowm.*) Just another pleasant side effect to light eating. Know what I mean, baby? (*wink*)

Torontoist: Vintage Toronto Ads - How to Prevent a Domestic Disturbance
For anyone who’s ever reminisced about the good old days: Torontoist found a vintage Canadian Heinz ad that begins with the following excerpt: “Most husbands, nowadays, have stopped beating their wives…” And yes, it gets better. Crazy. (Thanks to Jezebel for the link.)

Wall Street Journal: NYC Can Force Chain Restaurants to Post Calorie Counts
Wendy’s, McDonald’s, and Burger King are gonna hafta start listing health information, which is even MORE important in light of recent findings that very few people have any idea what’s in the average fast-food sandwich. (Thanks to Consumerist for the link.)

(Photos courtesy of The Onion AV Club, Nouriche, and SMH.com.)
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Posted in Links | No comments

Monday, 21 April 2008

Popovers and Out

Posted on 05:26 by Unknown
There comes a time in every former dieter’s life when she takes a good, long look in her boyfriend’s full-size IKEA mirror and comes to the realization that her thighs are slightly thicker than they were a year ago, her arms a tad flabbier, and her butt, while not quite epically proportioned, is definitely nearing a novella.

It is not a fun realization.

Ask any Weight Watcher, South Beach devotee, or heaven forbid, Slim Fast quaffer, and they’ll tell you straight up: the problem with dropping pounds isn’t necessarily doing it in the first place. Rather, it’s keeping them off. Maintaining that level of discipline over the long run is, for lack of a better term, really, really hard. Some ridiculous percentage of dieters pack the bulk back on within a couple of years, and I hoped that between the blog, the cooking, and my ever-burgeoning awareness of food, I could avoid that pitfall. Alas, a few too many beers and nachos later, and I’m at a delicate crossroads. Namely, do I address this minor gain now (before it gets worse), or do I hope a future of healthy eating and raised consciousness will right my nutritional wrongs?

This isn’t the first time this has happened, either. My body’s oscillated in heft since the mid-‘90s, a 40-pound swing I’ve strived mightily to halt. In 11 years, I’ve donned everything from an itty-bitty cocktail dress to a what I’m pretty sure was a burlap sack once worn by the Incredible Hulk. And I know it’s not good. The dietary see-saw is bad for my heart, my self-esteem, and womankind in general. I don’t want to care as much as I do. But I do. For all kinds of reasons.

Which brings us to popovers? (How’s that for a segue?) I remember Ma making these for my siblings and I when we were little, and being totally stoked at how huge and puffy they grew in the oven. Soft and chewy and warm, I didn’t know until yesterday that they’re also pretty healthy for a baked good. (Thanks, Betty Crocker!) You can eat ‘em anytime, and what’s more, at $0.14 a pop(over), they’re one of the cheapest foods ever to be featured on this here blog. Sweet.

I expect I’ll be eating a lot of popovers the next few months, but I’m not sure. I’ll keep y’all updated on my gluteal magnitude, though (lucky you), and hopefully we can make some sense of it together. Whee!

Popovers
Makes 6 popovers.
Adapted from Betty Crocker's New Cookbook.

1 teaspoon shortening
1 egg
2 egg whites
1 cup skim milk
1 cup all-purpose flour (Do not use self-rising flour)
½ teaspoon salt

1) Preheat oven to 450ºF. Grease 6-cup popover pan or 6-cup muffin pan with shortening.

3) In a medium bowl, beat eggs a little. Then, add rest of ingredients and beat until smooth. (Don't go crazy - overbeating is not so good.) Split batter among pan cups. Each should be about 1/2 to 3/4 full.

3) Bake 20 minutes.

4) Drop oven to 350ºF and bake 15-20 more minutes. Popovers should be brown and puffy when finished. Remove from oven and get popovers out of pan a.s.a.p. Serve immediately.

Approximate Calories, Fat, and Price Per Serving
115 calories, 2 g fat, $0.14

Calculations
1 teaspoon shortening: 37 calories, 4 g fat, $0.02
1 egg: 74 calories, 5 g fat, $0.17
2 egg whites: 34 calories, 0.1. g fat, $0.33
1 cup skim milk: 91 calories, 0.6 g fat, $0.25
1 cup all-purpose flour: 455 calories, 1.2 g fat, $0.05
½ teaspoon salt: negligible calories and fat, $0.01
TOTAL: 691 calories, 10.9 g fat, $0.83
PER SERVING: 115 calories, 2 g fat, $0.14
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Posted in Breads, Breakfast, Vegetarian | No comments

Saturday, 19 April 2008

Comments of the Week

Posted on 08:22 by Unknown
This week: stellar suggestions for maximizing kitchen equipment, a few great ideas for healthier mac and cheese, and the start of the Great Ranch Dressing Wars. Bring your courage ... and a salad.

As always, some comments have been edited for length.

On Mission: Light Mac and Cheese

Erica: I've also found a great way to make mac and cheese low fat is to sub in some cottage cheese. If you use 1/2 cheddar and 1/2 low-fat or 2% cottage cheese it tastes almost as cheesy. And the cottage cheese actually becomes very creamy.

Kevin: I have tried a few lower fat versions of mac and cheese. … My favourite of the ones that I tried is from a show called Eat, Shrink and be Merry.

Kristen: Whenever I made mac and cheese, I depend heavily on a roux to make it taste richer than it is. It helps a great deal with any weird clumps of cheese, and you can just toss it with hot pasta and the cheese, then stick it under the broiler for a browned top. An uber-simple roux is this: melt 2 T butter in a microwave-safe dish, then stir in 2 T flour with a fork. When it is lump-free, add 1 c milk (1% works just fine, or you can use something less skim), and heat until just bubbling around the edges. Whisk thoroughly to dissolve the flour mixture in the milk, and you'll see it start to thicken. Alternatively, melt the butter in a saucepan, add the flour, and whisk constantly until you can smell the nuttiness of the flour. Add the milk, which you've heated to just under boiling in the microwave or on a separate burner, and whisk until the mixture thickens. Season with freshly ground black pepper, salt, and nutmeg. Toss with the hot pasta and sprinkle with cheese, or add the cheese to the roux, stir to combine, and toss with pasta.

On Tuesday Megalinks

Paid Twice: Sandra Lee still sucks. She could be blind and have one leg and still suck. Maybe she's missing taste buds... maybe that's why.

On Cheap Healthy Salad Dressing: 102 Light Recipes

Hops: Ranch dressing is everything that's wrong with this country.

J. Sassydo: Agreed, hops--ranch should never have ventured forth from the hidden valley. Also, when I want to keep it light, I dress my salad with a few squeezes of lemon juice or a drizzle of good vinegar. (Berry vinegars are especially great on summer greens.) Toss in some salt and freshly ground pepper, and you're in fat-free business.

Mamacita
: Don't be hatin' -- ranch dressing has its place.

On Of Cheese and Rock: Low-Fat Cheddar Broccoli Soup

Julia: I've been meaning to make my ricotta-spinach soup from True Tuscan by Cesare Casella, a fabulous cookbook, and you've inspired me to do it this weekend. It's an absolutely luscious use of part-skim ricotta cheese...does that fall under healthy? I hope so. But honestly, it's so good I don't care.

On Free Cooking Lessons Part II – A Beginner’s Guide to TV Chefs

Anonymous #1: I learned to cook from one of the early TV chefs - Jeff Smith, The Frugal Gourmet - who passed away a few years ago and disappeared from the air severals years before that because of a bit of a scandal. He was incredibly informative and took pains to be sure to show all techniques and methods. I'm sure you must be able to get all his different series on DVD, and, as I have them, can recommend the companion books wholeheartedly. (Good call, Anonymous. Can't believe I forgot this guy. - Kris)

Anonymous #2: I'd just like to add that Ina can't go a half hour without saying "That's fabulous.” (This is TOTALLY true. It’s like her favorite word next to “Jeffrey.” - Kris)

On Finding Quality Kitchen Equipment on the Cheap

Anonymous: One thing to keep in mind is that certain pieces are WAAAY more versatile than others. Steel, NON-TEFLON cookie sheets get such a workout at our house that I have half a dozen and am always looking for two more, just to avoid having to stop cooking in the middle to wash and dry them! The other thing to remember are non-standard uses for less "necessary" items. Ramekins- the 7oz ones, or the new, 16oz "soup mugs" which are microwave and oven safe and come with a plastic lid. Why buy a jumbo-muffin pan if you have four or six 7oz ramekins? Set them on a cookie sheet for easy carrying/handling, and dont fill completely--there's no support for really big muffin tops. … 7oz ramekins are *wonderful* for making individual meatloaves or meatless quiches, and actually cook faster and more evenly in the smaller containers.

(Photo courtesy of Jupiter Images.)
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Friday, 18 April 2008

Low-Fat Broccoli Cheddar Soup: Of Cheese and Rock

Posted on 06:35 by Unknown
Wednesday night, The Boyfriend and I jaunted off to Queens to play Rock Band with our friends A and A. I’m not a big video game fan, preferring to read, socialize, or hit myself in the head with a mallet. That said, Rock Band was the most incredibly fun game in the history of America, time, and space. Seriously, playing skee ball on a roller coaster in Oz wouldn’t even compare. I got to strum bass to a Pixies song, bang drums to an R.E.M. classic, and discovered that my vocal range most resembles that of ‘70s-era Ozzy Osbourne. Which, frankly, is a tad uncomfortable, but good to know for future karaoke parties/Black Sabbath auditions.

Our impromptu evening of RAWK curbed my cooking plans, so I was forced to make Cook’s Country Low-Fat Broccoli Cheddar Soup late last night instead. (And lemme tell you - nothing endears you to a roommate faster than running a blender at 11pm.) The soup is part of my self-imposed Use More Cheese mandate, as one of the drawbacks of writing a healthy cooking blog is the general absence of face-loving, soul-warming, high-in-fat foods like bacon, chocolate, cheese, and bacony chocolate cheese. Cooking Light’s Fresh Tomato Lasagna, Cheesy Eggplant Bake, and Light Mac and Cheese have also been also part of the effort.

Which brings us back to the soup. I liked it! It made a healthy, gloriously green side or main course, with enough frommage-y goodness to keep me from feeling like I was drinking a salad. There are, as always, a few notes:

1) Leeks are dirty, dirty birds, so they have to be cleaned pretty thoroughly before adding to a recipe. I use Lidia Bastianich’s method, which can be found here.

2) I didn’t puree the soup well enough at first, which resulted in something not unlike leaf-strewn rainwater. It took a few minutes on ICE CRUSH to finally get a smooth consistency, but the extra choppage was worth it in the end.

3) Both leeks and broccoli were pretty pricey in my ‘hood this week, and I’m betting that better shoppers could make this schlamiel for about two bucks cheaper.

Cook’s Country kindly provided the nutritional information, so only the price calculations are listed below. Happy weekend, everybody! (And go play Rock Band. Seriously. Now. Run.)

Low-Fat Broccoli Cheddar Soup
Makes 6 (large) servings
Adapted from Cook's Country.
Note: I know this picture is terrible. Please, please make it anyway. You won't be sorry.

1 Tablespoon unsalted butter
2 leeks, white and light green parts only, halved lengthwise and sliced thin
1-1/2 pounds broccoli, florets chopped, stems peeled and sliced thin
2 garlic cloves, minced
3 cups low-sodium chicken broth (or veggie)
1 cup water
1 tablespoon Dijon mustard
¾ cup fat-free evaporated milk
4 ounces extra-sharp cheddar cheese, shredded (about 1 cup)
salt and pepper

1) In a large pot over medium heat, warm butter until melted. Add leeks and broccoli stems. Cook around 8 minutes, or until both are a tiny bit soft. Add garlic. Cook about 30 seconds to 1 minute, until fragrant. It will look like this:

Add broth and water. Jack up heat until everything starts to boil. When that happens, drop heat to medium-low. Cover and simmer around 8 minutes, or until broccoli stalks are pretty soft. Then, add broccoli florets. Cover again and cook another 5 minutes, until those are tender, too.

2) Kill heat. Add soup to blender. Blend/puree the heck out of it, until there are no broccoli bits left. I can't emphasize this enough: it should be totally, completely smooth. Add mustard, milk, and cheese to blender. "Puree until cheese is melted." Salt and pepper to taste. (You can do this in two batches. Whatever you do CC says, "make sure to fill your blender no more than halfway with hot soup.")

Very special note: this soup will last a few days in the fridge, but be careful reheating. Boiling it will cause the cheese to do weird things, so cook leftovers over medium-low.

Approximate Calories, Fat, and Price Per Serving
210 calories, 11 g fat, $1.34

Calculations
1 Tablespoon unsalted butter: $0.05
2 leeks, white and light green parts only: $2.00
1-1/2 pounds broccoli: $2.97
2 garlic cloves: $0.06
3 cups low-sodium chicken broth: $1.00
1 cup water: FREE
1 tablespoon Dijon mustard: $0.18
¾ cup fat-free evaporated milk: $0.37
4 ounces extra-sharp cheddar cheese, shredded (about 1 cup): $1.25
salt and pepper: $0.03
TOTAL: $8.01
PER SERVING: $1.34
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Posted in Mains, Sides, Soups and Stocks, Vegetarian | No comments

Thursday, 17 April 2008

CHG Favorites of the Week

Posted on 08:20 by Unknown
Hey everbody! I learned how to embed videos! Well, actually reader Hops taught me because I'm 30 and don't understand this newfangled technology stuff. Now, if there's anyone out there that can explain the flashing "12:00" on my alarm clock ...

Blog of the Week
My Recycled Bags
After a few seconds on this site, you too will be pretty amazed at what Cindy can do with a few dozen used plastic grocery bags, and how cute they can look when they’re repurposed the right way. She’s also newly diagnosed with breast cancer, so if you can pop over and lend a few words of support and/or “Wow! Nice bags!” it would be awesome.

Comedy of the Week
"Cookie Monster Searches Deep Within Himself and Asks: Is Me Really Monster?" at McSweeney's
Oh man – HILARIOUS. An excerpt: “Snuffleupagus not supposed to exist—woolly mammoths extinct. His very existence monstrous. Me least like monster. Me maybe have unhealthy obsession, but me no monster.” Many, many thanks to reader Beanalby for the link.

Quote of the Week
"As you know, the hot dog was invented in America when a family of raccoons wandered into a toothpaste factory." – Stephen Colbert

Service Organization of the Week
Canstruction
This is dead brilliant, and it’s a bit difficult to get all the details right, so I’ll let the site do it: “Canstruction is a design/build competition currently held in cities throughout North America. Teams of architects, engineers, and students mentored by these professionals, compete to design and build giant structures made entirely from full cans of food. The results are displayed to the public as magnificent sculpture exhibits in each city where a competition is held. At the close of the exhibitions all of the canned food used in the structures is donated to local food banks for distribution to emergency feeding programs that include pantries, soup kitchens, elderly and day care centers.” How neat is that?

Tip of the Week
Kings County’s local ant population decided to convene at our back door this past weekend. It wasn’t terrible, as Brooklyn ants are pretty laconic, preferring to smoke, swear, and whistle at 16-year-olds rather than lay siege to our food, but it did necessitate a terrible killing spree, along with 14,000 pounds of boric acid mashed into various household crevices. (Poisonous! But effective!) In retrospect, I would have been a lot better reading this post at Get Rich Slowly before totally losing my mind.

Untried Cheap, Healthy Recipe of the Week
Tube-Shaped Pasta with Wild Mushrooms at Serious Eats
Simple, filling, and still bizarrely Spring-y, I bet you could do this with button mushrooms and a little less olive oil and still get a pretty decent meal. Anybody wanna give it a shot?

Video of the Week
“Lips Like Sugar” by Echo and the Bunnymen
Ladies and, uh, the one gentleman that reads the blog … it’s time to muss your hair, don a black peacoat, and start gazing at your navel, because the BUNNYMEN are here. Yes, the BUNNYMEN. ALL HAIL THE BUNNYMEN. (*dances*) Woot!



Special Extra Bonus Video That Has Absolutely Nothing to Do With Food … of the Week:
The Collected Wisdom of Angela Chase
If any of you, like, hit high school in the mid-‘90s, odds are Claire Danes was, like, thinking everything you were, like, thinking. About life. About love. About school. About how Jordan Catalano’s hair hit his jawline at juuust the right angle. About how your mom is always, like, doing things that annoy you. About how Rayanne needs to cut back on the booze a little bit. About how Tino probably doesn’t exist. Anyway, like, these are her insights, and you should, like, watch them. (Thanks to Jezebel for the link.)

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Tuesday, 15 April 2008

Cheap, Healthy Salad Dressing: 102 Light Recipes

Posted on 21:32 by Unknown
Ah, Spring - the birds are singing, the trees are budding, the construction next door has resumed, the writers’ strike is over, and last but not least, salad season is finally upon us. So gather ‘round, my leafy green-lovin’ compatriots, and let’s talk dressing.

Much like marinades and mixes, making your own salad dressing is a frugal, delicious, and preservative-free exercise. The problem, alas, is the fat content, as homemade toppings generally contain a small tureen of olive oil. While the heart-healthy liquid can have enormous health benefits in moderation, let’s face it – sometimes you just want (need?) to pile the stuff on.

Subsequently, as a naked salad is a dinnertime tragedy, listed below are 102 recipes for lightened dressings of all colors, shapes, consistencies, and flavors. They come from a variety of sources, including Eating Well and Cooking Light, both of which have dozens more deep within their recipe pages. And for those of you wishing to branch out? Fatfree.com is another excellent resource, and includes a long inventory of options that haven't been added here. If anyone out there knows of other neato sites, please share! (The comment section is waiting for your call.)

Oh yeah - one more thing: many of the dressings have good-to-excellent ratings on their home sites, but I haven’t tried a single one myself. Thus, this a strictly try-at-your-own-risk adventure. (A saladventure?) Like an Indiana Jones movie, only with lettuce.

Now, go forth and eat salad!

Asian-inspired Dressings

Cooking Light: Ginger-Sesame Vinaigrette
Epicurious: Spicy Vietnamese Dressing
Mayo Clinic: Ginger-Miso Dressing
Recipe Zaar: Asian Ginger Dressing

Balsamic Vinaigrette Dressings
Cooking Light: Balsamic Vinaigrette
Maple Balsamic Vinaigrette
Serious Eats: Light Balsamic Vinaigrette

Blue Cheese Dressings
All Recipes/Taste of Home: Low-Fat Blue Cheese Dressing
Cooking Light: Blue Cheese Salad Dressing
Cooking Light: Blue Cheese-Buttermilk Dressing
Eating Well: Creamy Blue Cheese Dressing
Epicurious: Blue Cheese Dressing

Buttermilk Dressings
Epicurious: Buttermilk Dressing
Mayo Clinic: Buttermilk Dressing
Recipe Zaar: Cayenne Buttermilk Dressing

Caesar Dressings
Alton Brown: No Guilt Caesar Dressing
Cooking Light: Caesar Dressing
Cooking Light: Creamy Caesar Dressing
Eating Well: Caesar Salad Dressing

Curry Dressings
All Recipes/USA Weekend: Non-Fat Curry Dressing
Epicurious: Curry Dressing
King County: Curry Dressing

French Dressings
CD Kitchen: Low-Calorie French Dressing
Eating Well: French Dressing
Recipe Zaar: Makeover Creamy French Dressing

Fruit-based Dressings
All Recipes: Orange Vinaigrette
All Recipes: Raspberry Vinaigrette
Cooking Light: Citrus Vinaigrette
Cooking Light: Cranberry Vinaigrette
Cooking Light: Vanilla-Pear Vinaigrette
Dottie’s Weight Loss Zone: Ginger Orange Dressing
Dottie’s Weight Loss Zone: Raspberry Vinegar Dressing
Dottie’s Weight Loss Zone: Garlic-Lemon Dressing
Eating Well: Moroccan-Spiced Lemon Dressing
Eating Well: Orange-Oregano Dressing
Eating Well: Orange-Sesame Dressing
Ellie Krieger: Apple Cider Dressing
Epicurious: Creamy Lemon Dressing
Epicurious: Creamy Mango Dressing
Epicurious: Grapefruit-Ginger Dressing
Epicurious: Tangerine Dressing
Recipe Zaar: Honey Lime Dressing
Recipe Zaar: Lemon, Orange, and Dill Salad Dressing
Recipe Zaar: Lemon Yogurt Vinaigrette
Recipe Zaar: Orange Honey Vinaigrette
Recipe Zaar: Strawberry Vinaigrette

Green Goddess Dressings
Cooking Light: Green Goddess Dressing
Epicurious: Green Goddess Dressing
Recipe Zaar: Green Goddess Salad Dressing

Herb-based Dressings
Dottie’s Weight Loss Zone: Basil Vinaigrette
Dottie’s Weight Loss Zone: Creamy Herb Dressing
Eating Well: Creamy Tarragon Dressing
Epicurious: Creamy Basil Dressing
Epicurious: Mint Dressing
Recipe Zaar: Dijon Herb Dressing

Honey Mustard & Mustard Dressings
All Recipes: Mustard Salad Dressing
Alton Brown: Honey Mustard Dressing
Cooking Light: Creole Honey Mustard Dressing
Cooking Light: Dijon Vinaigrette
Cooking Light: Honeyed Lemon-Dijon Vinaigrette
Dottie’s Weight Loss Zone: Honey-Mustard Dressing
Epicurious: Honey-Mustard Dressing
Kathleen Daeleman: Mustard Vinaigrette
Recipe Zaar: Creamy Mustard Dressing

Italian Dressings
All Recipes: Italian Dressing Mix
Juan Carlos Cruz: Creamy Italian Dressing
Recipe Zaar: Creamy Italian Dressing
Recipe Zaar: Italian Dressing

Poppy Seed Dressings
Cooks Recipes: Honey Poppy Seed Dressing
Dottie’s Weight Loss Zone: Poppy Seed Dressing
Recipe Zaar: Lowfat Poppyseed Dressing

Russian Dressings
Eating Well: Russian Dressing
Geocities: Russian Dressing – Low-Fat
Geocities: Russian Dressing Lo-Cal

Ranch Dressings
All Recipe/Taste of Home: Low-Fat Ranch Dressing
Cooking Light: Ranch Dressing
Eating Well: Buttermilk Ranch Dressing
Eating Well: Creamy Dill Ranch Dressing
Ellie Krieger: Ranch Dressing
Epicurious: Low-Fat Herbed Ranch Dressing
Recipe Zaar: Creamy Ranch Dressing
Recipe Zaar: Healthy Homemade Ranch Dressing
Recipe Zaar: Ranch Dressing

Thousand Island Dressings
Cooking Light: Thousand Island Dressing
Epicurious: Low-Fat Thousand Island Dressing
Recipe Zaar: Extreme Low-Fat Thousand Island Dressing
Sara Moulton: Low Fat Thousand Island Dressing

Vegetable-based Dressings
Cooking Light: Roasted Shallot Vinaigrette
Cooking Light: Sun-Dried Tomato Vinaigrette
Dottie’s Weight Loss Zone: Creamy Garlic and Chive Dressing
Dottie’s Weight Loss Zone: Fresh Tomato Vinaigrette
Epicurious: Creamy Chive Dressing
Recipe Zaar: Creamy Cucumber Dressing
Recipe Zaar: Onion Garlic Low Cal Salad Dressing

Other Dressings
Cooking Light: Honey Vinaigrette
Dottie’s Weight Loss Zone: Basic Vinaigrette
Eating Well: Creamy Feta Dressing
Eating Well: Warm Maple Dressing
Ellie Krieger: Greek Dressing
Epicurious: Tamarind Dressing
Epicurious: Tasty Diet Dressing
Recipe Zaar: Golden Middle-East Dressing

(Photos courtesy of DNROnline.)
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Posted in Cooking, Frugality | No comments
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    Blog of the Week Home Ec 101 Worth a visit for the graphics alone, Ivy and Heather's cooking/cleaning/snarking blog is a neato source fo...
  • Popovers and Out
    There comes a time in every former dieter’s life when she takes a good, long look in her boyfriend’s full-size IKEA mirror and comes to the ...
  • CHG Favorites of the Week
    Hey everbody! I learned how to embed videos! Well, actually reader Hops taught me because I'm 30 and don't understand this newfangl...

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Blog Archive

  • ▼  2008 (89)
    • ▼  April (20)
      • Michael Pollan Earth Day Special
      • Tuesday Megalinks
      • Popovers and Out
      • Comments of the Week
      • Low-Fat Broccoli Cheddar Soup: Of Cheese and Rock
      • CHG Favorites of the Week
      • Cheap, Healthy Salad Dressing: 102 Light Recipes
      • Tuesday Megalinks: The Ides of April Edition
      • Mission: Light Macaroni and Cheese
      • Comments of the Week
      • Cheesy Eggplant Bake: The Power OF WORDS
      • CHG Favorites of the Week
      • The Hour: How 60 Minutes a Week Can Save Hundreds ...
      • Tuesday Megalinks: The Jayhawks Edition
      • Light Fresh Tomato Lasagna: We’ve Got the Means to...
      • Comments of the Week
      • Chicken with Shallot-Apricot Sauce: Sweet Victory
      • CHG Favorites of the Week
      • Healthy Takeout on a Budget
      • Wednesday Note
    • ►  March (26)
    • ►  February (21)
    • ►  January (22)
  • ►  2007 (123)
    • ►  December (19)
    • ►  November (21)
    • ►  October (22)
    • ►  September (20)
    • ►  August (21)
    • ►  July (19)
    • ►  June (1)
  • ►  2005 (1)
    • ►  February (1)
  • ►  2004 (1)
    • ►  February (1)
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