Lowfat Videos

As you decide on what to include in your fabulous array of vegetable side dishes for the upcoming holiday feasts, keep one thing in mind. No guts, no glory. For some reason, normally adventurous cooks when faced with a house full of hungry relatives, play scared. It's probably driven by the desire to want everyone to enjoy everything (you know that's impossible, right?). Serving something too exotic just doesn't seem prudent. I take a different approach. Since these holiday meals are one of the rare times we get to serve multiple side dishes, I think it's the perfect occasion for springing a surprise or two. This lovely red curry butternut squash certainly fits the bill. Sweet, spicy, and mysterious – this turkey-friendly side dish won't be everyone's cup of tea, but for those at the table that let it work its magic, it promises to be one of their favorite parts of the meal. Like I said, there are plenty of other side dishes on hand, so even if the worse case scenario happens and everyone from little Billy to Grandma Jean agrees this is the worst squash dish ever, so what? There are seven more sides to pick up the slack. Besides, after the third bottle of Beaujolais Nouveau who's really going to care? If you've never worked with red curry before, be careful. It's really spicy, and you can always add more as it cooks. To be safe, you can even cut my measurements in half for the spices and then adjust. I hope you give this interesting butternut squash side dish a try. Enjoy! Ingredients: 3-4 pounds butternut squash, peeled cut in 1-inch cubes 1 bunch green onions 1 tsp cumin 1 tbsp red curry powder (I used McCormick) 1 tsp red curry paste (I used Taste of Thai) 2 tbsps tomato paste 1 can coconut milk 1 rounded tbsp brown sugar 3 tbsp fish sauce (or sub to-taste with soy sauce or salt) 1 tbsp vegetable oil 3 cloves garlic 1/4 cup torn fresh basil leaves *adjust for salt and heat before serving

I really wanted to do a from-scratch apple pie video, complete with my Aunt Angela's famous homemade crust, but with my chicken wing video blowing up all over the web, and the Foodbuzz Blogger Festival this weekend demanding my time and attention, I took the easy way out (I'm looking at you Sandra Lee), and used a pre-made pie dough. Besides, if you're not an experienced pie baker (and let's face it, you're not), there's nothing wrong with a little ready-to-use dough, as long as it's filled with this fantastic apple pie filling. What will strike you about this filling is just how few ingredients go in it. Sliced apples baked with sugar taste really, really good, and we don't want to mess with that too much. For me, a little pinch of nutmeg and some cinnamon is all this timeless combination needs. The other key here, compliments of my mother Pauline, is to use multiple types of apples. There are subtle differences in flavor and texture with the wide variety of baking apples (basically defined as anything except Red Delicious). This is a classic case of the whole being greater than the sum of the parts. You can see the apple blend I used in the ingredient list below, but there are an endless number of combinations (not literally! I know how you math people are – you were so going to send me an email, weren't you?) Anyway, I hope you give this delicious apple pie filling a try, and if you were going to shock the world and bake a homemade pie for dessert for one of the upcoming holiday meals, this would be a great choice. Enjoy! Ingredients: 6-8 baking apples (depending on size) I used 2 Granny Smith, 2 Braeburn, 2 Fuji 1/2 lemon, juiced 1 cup white sugar 3 tbsp cornstarch 1/8 tsp nutmeg 1/2 tsp cinnamon very tiny pinch of salt 2 tbsp butter 1 egg, beaten ready to use pie dough (I used Pillsbury)

Bock, bock...chicken...! Here's a quick chicken soup recipe for kids even a quack could make! See our website http://www.TheRealParents.com for other quick healthy recipes.

A new study finds that a high-carb, low-fat diet can improve your disposition. Low-fat diet - Special Diets - Health - Home - Cooking

Learn how to make a low-fat, crustless pumpkin pie for Thanksgiving with this easy recipe.