9 Frozen Desserts with a Healthy Side
FN Dish – Food Network Blog
Grab a spoon. With these guilt-free desserts, the only thing you’ll have to worry about is staving off brain freeze.
Strawberry Frozen Yogurt
Greek yogurt plus a boatload of fresh strawberries are the basis of this homemade fro-yo, which is perked up by lemon (both the zest and juice) and a splash of rum.
Mangoes and strawberries give these ice pops their stripey good looks and deliciously fruit-forward flavor.
Bringing back this childhood staple is a cinch. Start by pureeing seedless watermelon in a blender and then freeze overnight. Let it thaw a little the next day before mashing with a fork.
Mango Strawberry Snow Cones
A food processor and 10 minutes are all it takes to create this carnival-worthy concoction. Blend crushed ice with mangoes and strawberries and then add a squeeze of lime for a sweet-tart finish. (Bonus points for no added sugar!)
Chocolate Covered Banana Pops
Chocolate-covered anything is good. Just ask these bananas, which are dunked in melted dark chocolate and doused with protein-packed chopped peanuts.
You won’t find any artificial coloring here. Just freshly squeezed orange and lemon juice blended with sugar, vanilla, milk and a little bit of salt.
Almost-Famous Frozen Yogurt
Store-bought fro-yo is often loaded with sugar and what-does-that-even-mean? ingredients. Keep things simple (and tasty) with this homemade goodness.
Greek Yogurt Fudge Pops
Is there anything Greek yogurt can’t make tasty? In this recipe, the protein-packed superfood joins forces with chocolate chips, cocoa powder, milk, sugar and vanilla to create a homemade fudge pop.
Broiled Banana Splits
Here, this diner favorite gets a healthy makeover: The bananas are sprinkled with cinnamon and sugar and then broiled in the oven before being topped with a scoop of frozen yogurt, toasted almond slivers, chocolate shavings and fruit.
Abigail Libers is a freelance writer and editor living in Brooklyn. She is also the creator and editor of notesonfatherhood.tumblr.com.
Caption It: Final Feedback
FN Dish – Food Network Blog
This Sunday marks the 10th week of competition on Food Network Star, and after nearly three months of tests involving timed cooking, camera engagement, live presentations and brand building, the final four rivals have one last opportunity to learn from their mentors. Alton, Bobby and Giada will be on hand as Lenny, Luca, Nicole and Sarah film promos for their would-be shows on Food Network, and it’s in these last snippets of the contest that the mentors can impart sage industry advice and good-to-know tips for the future.
Check out the sneak-peek photo above from Sunday’s brand-new penultimate episode. Bobby looks as if he’s in deep thought midconversation, relaying feedback to a rival during his or her promo taping. What do you think he could be conveying, this late in the competition, and do you think there’s still time for the contestants to heed his guidance?
Before you tune in on Sunday at 9|8c to find out what’s going on here, we’re challenging you, Star fans, to write your best captions (tastefully appropriate, please) for this moment in the comments below.
Tune in to a brand-new episode of Food Network Star on Sunday, Aug. 3 at 9|8c.
What to Watch: Plan the Perfect Party with The Kitchen and Break Some Bread on Barefoot Contessa
FN Dish – Food Network Blog
From party favorites to inventive new dishes, Food Network has you covered this weekend. First, join Ree and Charlie as they create a picnic-friendly menu on The Pioneer Woman on Saturday morning. Then, take your party to the next level with some help from the hosts of The Kitchen and special guest Sabrina Soto.
On Sunday, learn how to bake bread with Ina and the guru himself, Eli Zabar, on Barefoot Contessa. Next, Bobby’s fixing up a fish taco extravaganza on Barbecue Addiction: Bobby’s Basics to prove that taco night isn’t just for Tuesdays anymore. Finally, sit back and relax on Sunday night with three hours of all-new episodes of your favorite competition shows – Guy’s Grocery Games, Food Network Star and Cutthroat Kitchen.
The Pioneer Woman: Pet Parade
Ree and Charlie, the Drummond’s basset hound, have been invited to a pet parade and potluck picnic. Ree’s making Roasted Lemon Chicken Legs, Mexican Macaroni Salad, Watermelon Pico de Gallo and Brown Sugar Oatmeal Cookies to take with them to Tulsa.
The Kitchen: The Get-Together Show
The hosts of the Kitchen have the goods to make your next party fantastic. Sunny starts with a One-Pan Plan for Pork Loin. Marcela takes puff pastry to sweet and savory heights. Katie, Jeff and Geoffrey make three simple party recipes and then pack them up to survive the ride. Design guru Sabrina Soto offers tips to pull together your get-together, and Geoffrey puts his take on the classic margarita.
Barefoot Contessa: Bread and Butter
Ina’s on a nonstop bread adventure with her friend Eli Zabar, the bread guru. For lunch there’s Fennel and Garlic Shrimp, perfect to eat with his Country Bread. Eli is sharing the secret recipe, and Ina’s using it in a delicious Provencal Cherry Tomato Gratin. Then she’s assembling a beautiful bread basket, and, in a meeting of their two passions, they’re having a bread-and-butter tasting.
Barbecue Addiction: Bobby’s Basics – Fish Taco Fiesta
Chef Bobby celebrates his favorite dish by revealing his effortless approach for dynamite fish tacos. He’s mixing a customized spice rub to use on Grilled Mahi Mahi and balancing flavors and textures with an Avocado Relish with Cilantro Pesto, a Red Cabbage Citrus Slaw and a Smoked Tomato Salsa Yogurt Crema. Then, he’ll cool things down with some fruity Sparkling Aguas Frescas.
Guy’s Grocery Games: Patiently Weighting
It’s a challenge of weighty proportions as the four chefs must make comfort food using no more than five pounds of ingredients. Next, the chefs must incorporate Guy’s unusual Grocery List into their noodle dishes. In the final game, two chefs go head-to-head as they shop together, to make their best dish in One Ingredient per Aisle.
Food Network Star: Promos and Pilots
The final four contestants each shoot a promo for the show they want on Food Network while being coached by Alton Brown, Bobby Flay and Giada De Laurentiis. Bob Tuschman and Susie Fogelson are back to pick the final three, who will make pilots for their shows, which are directed by the toughest star on the network: Robert Irvine! After the episode airs, viewers will be able to vote online and via phone to determine who wins the ultimate prize in next week’s finale.
Cutthroat Kitchen: Two Chefs, One Toga
Alton hands off the Olympic cooking torch and one chef is forced to spice things up when he or she has the regular ginger replaced by sushi ginger.
Cold Soups for Hot Days (Mainly Made in a Blender)
FN Dish – Food Network Blog
Soup isn’t for just the winter months and it’s not fit for just veggies either. These recipes (most made in simply a blender) will keep you cool all summer long by putting fresh summer produce and even a few in season fruits to work.
1. Chilled White Gazpacho
Bobby Flay features white grapes and white grape juice in his gazpacho with champagne grapes as a contrasting garnish. It gets great nutty flavor from the addition of almonds and pine nuts. Simply puree all of the ingredients in a blender and strain before chilling. Fold in the whipped heavy cream at the very end. Ladle into serving bowls and top each with chives, almonds and additional grapes.
2. Cantaloupe Soup
Alex Guarnaschelli showcases sweet and ripe cantaloupe plus crunchy cucumbers in this no-cook blended soup. Add sugar only, if needed, as your in-season cantaloupes might pack enough sweetness on their own.
3. Chilled Corn Soup
Corn on the cob does double-duty in this recipe. After slicing off corn kernels, reserve the cobs to create the broth base for Justin Warner’s chilled summer soup that requires just five ingredients. If you want a kid-friendly bowl, season the soup with salt and garnish with caramel corn.
4. Chilled Creamy Cucumber Soup
Get More Summer Soup Recipes
The Best Summer Appetizers
This no-cook soup is made entirely in a food processor in just 20 minutes. It gets a creamy consistency from smooth plain yogurt (you can use Greek for a bit of tang) and a touch of sweetness from honey.
How to Plate Your Food Like a Pro
FN Dish – Food Network Blog
When it comes to serving food, presentation may not be everything — there’s taste to consider, after all — but studies have shown it can have a surprisingly big impact on how the foods we prepare are perceived. When we cook and plate to please the eye, as it happens, we also please the palete.
This week’s news that Red Lobster, in order “to be seen as a purveyor of quality seafood,” would stack food “higher on plates, as is the style at fancier restaurants,” as the Associated Press put it, brings that point home. Whether arranging the same food — fish, rice and vegetables — vertically, rather than spread out on the plate, will boost the seafood chain’s bottom line remains to be seen. Still, you may find in it the impetus to experiment with your own meal presentation.
Here are a few tips:
Choose the Right Canvas: Colorful plates can be fun, and your grandma’s gilded wedding china makes a meal an occasion (at least until someone breaks something), but research has shown that simple round white plates and square black plates enhance people’s perception of food quality and how enjoyable the food is. Round white plates can also increase the perception of flavor intensity and sweetness.
Consider Color, As Well As Shape and Texture: When planning meals, aim to include vivid hues and contrasts. Fruits and veggies (blanched or steamed, perhaps) are visually, as well as nutritionally, important. No one gets excited about a plate full of blah browns and beiges.
Take a Big-Picture View: Before you put food on the plate, visualize how it will appear — play with symmetry, geometry, sequencing and unity, repetition, proportion, balance, focal points, lines and flow, as you apportion space to each meal element. (As you lay out the elements, some people recommend, think of your plate as the face of a clock.) Try placing an odd number of foods on the plate, which is thought to enhance food’s visual appeal.
Embrace White Space: Keep portions modest and allow plenty of white space on the plate, which highlight the food and make it look more valuable and worth savoring. You should leave at least a half inch — probably more — between the food and the inside edge of the plate’s outer rim.
Look to Layers: You, like Red Lobster, can get extra impact by stacking your protein, starches and/or veggies. Don’t overdo it on the verticality, though, or your Eiffel Tower may start to look like the Leaning Tower of Pisa.
Get Saucy, and Go for the Garnish: A dab or splash or drizzle of color can go a long way. Don’t drown your food or set it afloat in sauce. And make sure you choose a garnish or sauce with a flavor that matches — and enhances — the flavor of the dish. A good garnish never overpowers.
Get creative, but remember, presentation should never come at the cost of taste, temperature or practicality. No one likes a hot meal past its prime, no matter how pretty it looks on the plate.