Prevent Cancer Foundation Blog

Vegetables

Healthy Recipes: Acorn Squash Stuffed with Chard & White Beans

Posted by Janet Hudson on January 14th, 2011 | No Comments »
Acorn Squash Stuffed with Chard & White Beans

Acorn squash’s natural shape makes it just right for stuffing. This filling has Mediterranean flair: olives, tomato paste, white beans and Parmesan cheese. Serve with: Mixed green salad with radicchio and red onion and crisp white wine, such as Pinot Grigio. 4 servings Active Time: 40 minutes Total Time: 40 minutes Ingredients 2 medium acorn squash, halved (see Tip) and seeded 1 teaspoon plus 2 tablespoons extra-virgin olive oil, divided 1/2 teaspoon salt, divided 1/2 teaspoon freshly ground pepper, divided 1/2 cup chopped onion 2 ...

Healthy Recipes: Wild Rice with Dried Apricots & Pistachios

Posted by Janet Hudson on December 17th, 2010 | 1 Comment »
Wild Rice with Dried Apricots & Pistachios

Colorful apricots, scallions and pistachios make this vibrant dish worthy of any holiday table. Since wild rice (really a grass) does not absorb liquid to the extent that true rice and other grains do, cook it in boiling water and saute the vegetables separately so they stay tender-crisp. 6 servings, 2/3 cup each | Active Time: 35 minutes | Total Time: 1 hour 10 minutes   Ingredients • 7 cups water • 1 cup wild rice, rinsed • 2 teaspoons ...

Healthy Recipes: Japanese Chicken-Scallion Rice Bowl

Posted by Janet Hudson on November 19th, 2010 | No Comments »
Japanese Chicken-Scallion Rice Bowl

  Here's the quintessence of Japanese home cooking: an aromatic, protein-rich broth served over rice.  For a less traditional taste, you could reduce or even omit the sugar for a more healthy recipe.   4 servings, 1 1/2 cups each | Active Time: 15 minutes | Total Time: 20 minutes     Ingredients 1 1/2 cups instant brown rice 1 cup reduced-sodium chicken broth 1 1/2 tablespoons sugar 2 tablespoons reduced-sodium soy sauce 1 tablespoon mirin, (see Ingredient note) 2 large egg whites 1 large egg 8 ounces ...

Healthy Recipes: Garlicky Green Beans

Posted by Janet Hudson on October 29th, 2010 | No Comments »
Garlicky Green Beans

We cook, then cool the beans in advance so they can be heated up and seasoned moments before the meal. If you don’t like tarragon, substitute dill or leave it out completely. Yield: 8 servings, about 1 cup each Total Time: 45 minutes Prep Time: 35 minutes To Make Ahead: Prepare through Step 2 and store in an airtight container in the refrigerator for up to 1 day. Recipe Ingredients: 2 pounds green beans, trimmed 3 tablespoons extra-virgin olive oil 3 tablespoons minced ...