The Sun Herald (Sunday) - - Front Page - BY AN­DREA YEAGER An­drea Yeager can be reached at ayea­[email protected]­

For 2018, le­mon but­ter an­gel hair pasta and crock­pot beef stroganoff were among the top home-cooked meals.

What’s in the fridge and pantry for 2019?

Do you have Nu­tiva Or­ganic Hemp Pro­tein Pow­der or Zupa Noma Kale Av­o­cado on hand? Nu­tri­tion­ists at selected these two along with 98 oth­ers. Read­ers may know this site from its books “Eat This! Not That.” These are two of the site’s 100 top picks for healthy eat­ing in 2018 and con­tin­u­ing into

2019. Both prod­ucts are avail­able on www.ama­

The av­o­cado soup also has col­la­gen in it.

Now, don’t think the site’s picks have to be or­dered on- line. Some fa­mil­iar brands made the list, such as the Jolly Green Gi­ant with its Green Gi­ant Veg­etable Meal Bowl, Bud­dha Bowl. This one packs 170 calo­ries per cup and con­tains sweet po­ta­toes, Brus­sels sprouts, cau­li­flower and broc­coli and topped with a tahini dress­ing.

Smucker’s Nat­u­ral Creamy Peanut But­ter gets a nod for its taste, no hy­dro­genated oils and no added sugar. It’s just peanuts and salt.

Some three or four years ago, Ezekiel bread was touted as the best bread for those want­ing more fiber and health ben­e­fits. Well, once again it is on the list of health­i­est of 2018. Those want­ing to start the year right might want to try a loaf, which is found in the re­frig­er­ated or frozen sec­tion. Ezekiel 4:9 Low Sodium is made with sprouted grains, which are eas­ier on the di­ges­tive sys­tem. A quick break­fast of Ezekiel 4:9 av­oca- do toast sounds good.

What else should we ei­ther con­tinue or start eat­ing this year? Well, some of the Greek yo­gurts are quick snacks or an on-the-go break­fast. Cau­li­flower, one of the hit veg­gies of 2018, is still grac­ing the healthy ta­bles of 2019. I have loved cau­li­flower since I was a kid, and, no, I didn’t need it slathered in cheese or white sauce. Cau­li­flower pizza crust and crack­ers are tasty, too.

For those with a sweet tooth, Halo Top ice cream is still cool with only 60 calo­ries per half-cup serv­ing.

Pasta lovers, try sweet po­tato gnoc­chi that sat­is­fies the need for pasta. It’s gluten-free and is OK for pooches, too.


What did home cooks cook from the cook­books of celeb au­thors or not-so-well known ones? A few of these may sur­prise you from

In­stant Pots, slow cook­ers, chick­peas, chicken and pasta all play roles in these fa­vorite din­ner recipes. Sue Kre­itz­man’s Le­mon But­ter An­gel Hair Pasta and a slow-cooker Beef Stroganoff with mush­rooms are just two of the top 50 home-cooked recipes. The an­gel hair pasta recipe re­minds me of the late Irene Stevens’ burned spaghetti, my fam­ily’s all-time fa­vorite pasta recipe.


Please tell us what your fa­vorite home-cooked meals in 2018, and would you share the recipe? At the Yea­gers, it was two soups. Elyssa made an Ital­ian chicken and ravi­oli soup with spinach or kale. I did a fla­vor­ful chicken and wild rice. I could eat a bowl of ei­ther right now.


OK, what did the pro­fes­sional chefs do that came on strong? Tell us your fa­vorite restau­rant meal on the Coast or else­where.


(Serves 1, but eas­ily in­creased)

2 ta­ble­spoons but­ter 2 ounces an­gel hair pasta 1 cup hot chicken stock 1 pinch freshly ground pep­per to taste

1 splash le­mon juice to taste Melt the but­ter in a small pot. Break up the pasta into more bite-sized lengths, about 1 to 2 inches each. Toss the pasta in the but­ter un­til it is well-coated.

Pour in the hot stock and grind in the pep­per. Cover and cook over very low heat for 10 min­utes, or un­til all the liq­uid is ab­sorbed. Squeeze in the le­mon juice (Sue Kre­itz­man used the juice of 1 small le­mon). Taste and, if your stock wasn’t very salty and you’d like more, add a lit­tle salt to taste. Serve at once.

– Recipe by Sue Kre­itz­man on


2 pounds beef chuck stew meat

1 red onion, diced

8 ounces crem­ini mush­rooms, sliced

1 (10.75-ounce) can con­densed cream of mush­room soup

1/4 cup wa­ter

3 ta­ble­spoons Worces­ter­shire sauce

Salt and pep­per, to taste 8 ounces sour cream 12 ounces egg noo­dles, cooked, for serv­ing

1 ta­ble­spoon fresh pars­ley, roughly chopped, for gar­nish

Add the beef, onion, mush­rooms, cream of mush­room soup, wa­ter and Worces­ter­shire sauce to a slow cooker (such as a Crock-Pot) and sea­son with salt and pep­per. Stir, cover and cook on high for 5 hours. Mean­while, cook the egg noo­dles (or white rice, which I some­times pre­fer). When the stroganoff is done cook­ing, stir in the sour cream. Serve over the egg noo­dles and gar­nish with the chopped pars­ley.

– Recipe by Eric Kim from

LEEANN WHITE Getty Im­ages/iS­tock­photo

Slow-cooker Beef Stroganoff With Mush­rooms is one of the top 50 home-cooked recipes for 2018.

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