Prevent Cancer Foundation Blog

Recipes

Healthy Recipes: Edamame-Ginger Dip

Posted by Jim Wood, Director, Digital Media on November 10th, 2011 | No Comments »
Edamame-Ginger Dip

Yield: 6 servings, about 1/4 cup each Servings: 6 Prep Time: 15 minutes Total Time: 1 1/4 hours To Make Ahead: Cover and refrigerate for up to 5 days. Recipe Description: Think of this dip as an Asian version of hummus, made with edamame, ginger and soy. Serve with rice crackers and/or carrot sticks. Recipe Ingredients: 8 ounces frozen shelled edamame 1/4 cup water 2 tablespoons reduced-sodium soy sauce 1 tablespoon minced fresh ginger 1 tablespoon rice vinegar 1 tablespoon tahini 1 clove garlic 1/8 teaspoon salt Hot pepper sauce ...

Healthy Recipes: Green Bean Casserole

Posted by Jim Wood, Director, Digital Media on November 3rd, 2011 | No Comments »
Green Bean Casserole

Yield: 6 servings, about 3/4 cup each Servings: 6 Prep Time: 30 minutes Total Time: 45 minutes Recipe Description: This healthy revision of green bean casserole skips the canned soup and all the fat and sodium that come with it. Our white sauce with sliced fresh mushrooms, sweet onions and low-fat milk makes a creamy, rich casserole. Recipe Ingredients: 3 tablespoons canola oil, divided 1 medium sweet onion (half diced, half thinly sliced), divided 8 ounces mushrooms, chopped 1 tablespoon onion powder 1 1/4 teaspoons ...

Healthy Recipes: Vegetarian Taco Salad

Posted by Jim Wood, Director, Digital Media on October 27th, 2011 | No Comments »
Vegetarian Taco Salad

Yield: 6 servings, about 1 1/2 cups each Servings: 6 Prep Time: 40 minutes Total Time: 40 minutes To Make Ahead: Prepare through Step 1, cover and refrigerate for up to 3 days; reheat slightly before serving. Recipe Description: Nobody will miss the meat in this colorful, zesty vegetarian taco salad. The rice and bean mixture can be made ahead and the salad quickly assembled at mealtime. Recipe by Nancy Baggett for EatingWell. Recipe Ingredients: 2 tablespoons extra-virgin olive oil 1 large onion, ...

Healthy Recipes: Baja Butternut Squash Soup

Posted by Jim Wood, Director, Digital Media on October 6th, 2011 | No Comments »
Baja Butternut Squash Soup

Yield: 10 servings, about 3/4 cup each Servings: 10 Prep Time: 45 minutes Total Time: 1 hour 20 minutes To Make Ahead: Cover and refrigerate the soup for up to 3 days. Recipe Description: This silky-smooth butternut soup gets a hit of spice from chipotle, cloves and cumin. Adapted from Chef Jesús González, Chef of La Cocina Que Canta at Rancho La Puerta. Recipe Ingredients: 1 1/2 pounds (1 small to medium) butternut or other winter squash 1 teaspoon canola oil 2 stalks celery, ...