SERVINGS: 4
SERVING SIZE: 3 cups (850 grams)
PREP TIME: 30 minutes
COOKING TIME: 30 minutes

Ingredients

• 2 star anise pods
• 8 cups (1,890 milliliters) unsalted beef broth
• 2½ cups very thinly sliced yellow onion (about 1 large onion)
• 3-inch piece ginger, peeled and thinly sliced
• 2 cloves smashed garlic
• 1 tablespoon (15 milliliters) less-sodium soy sauce
• 1 teaspoon (5 milliliters) fish sauce
• 8 ounces thin brown rice noodles
• 12 ounces beef eye of round, sliced ⅛-inch thick
• 2 cups bean sprouts
• 1 small jalapeño, thinly sliced
• 4 scallions, sliced into 1-inch pieces
• ½ cup basil leaves
• ½ cup cilantro leaves
• 2 teaspoons Sriracha sauce
• 2 teaspoons hoisin sauce
• 4 lime wedges

Instructions

1. Heat a large stockpot over medium heat. Add star anise and toast for 1 to 2 minutes, stirring occasionally, until fragrant.
2. Pour in beef broth and add onion.
3. Wrap ginger slices in a piece of cheesecloth, tie the ends together to secure and add to broth. Increase heat to medium-high and bring to a boil.
4. Reduce heat, cover and simmer for 30 minutes.
5. Remove ginger sachet and star anise pods and discard.
6. Stir in soy and fish sauces.
7. While broth is simmering, bring a medium pot of water to a boil. Add rice noodles and cook according to package instructions. Drain, rinse thoroughly with cold water and set aside.
8. Add beef to broth and simmer for 2 to 3 minutes until internal temperature reaches 145°F.
9. Divide noodles among 4 bowls and ladle hot broth with beef over noodles.
10. Season each bowl with Sriracha and hoisin sauces and juice from a lime wedge.
11. Serve bean sprouts, jalapeño slices, scallion, basil and cilantro as garnishes.

Cooking note: Freeze beef for 1 hour prior to slicing to make it easier to cut.

Nutrition per serving: 430 calories, 4g total fat, 2g saturated fat, 49mg cholesterol, 687mg sodium, 66g carbohydrate, 8g fiber, 6g sugar, 36g protein, N/A potassium, N/A phosphorus

The overpriced set of nonstick cookware I had registered for as a wedding gift turned out to be not quite as durable as promised. Scratched to the point of being unusable after just a few years, I had decided I would never spend money on expensive cookware. So I was thrilled to review T-fal’s titanium nonstick cookware as a budget-friendly option.

This cookware set includes 12 pieces — four pots with lids, two skillets, a spatula and a slotted spoon. The cookware is all dishwasher-safe for easy cleaning, and it’s oven-safe as well. The cookware also comes with T-fal’s patented “Thermo-Spot” heat indicator in the center of the pan, which shows when it’s hot and ready to be used. The set I was sent came in a beautiful jewel red color that I love, though it’s available in other colors, too.

My favorite thing about this cookware is how light and easy it is to use. The handles are ergonomically designed and comfortable to handle. My last pots were so heavy that draining a large pot of pasta without burning myself was a task that usually required my husband’s assistance. But with this pot, I could practically do it one-handed! Although I haven’t fully broken in these pots and pans, the nonstick surface seems more durable than the ones I had before. And even if they eventually scratch, they were at a price point that I wouldn’t mind replacing after a few years. I also love that I can throw these in the dishwasher for cleaning — a great perk for someone who hates hand-washing!

My only complaint is the sizes that come in this set. In purchasing a cookware set, I’d ideally like something that includes all the main sizes I would need in the kitchen. I felt like I could have done without the second smallest pot, and would have loved a large-sided skillet with a lid instead. As someone who sautés a lot of vegetables, the two smaller skillet sizes aren’t big enough to provide the surface area I need to cook a larger volume. That said, it would be easy to purchase a large skillet separately and feel complete.

I would highly recommend this cookware set, especially for a new cook or college student looking for a budget-friendly but durable set that can stand up to some heavy use. Unless you’re cooking for a large family, this set should meet all of your cooking needs! 

Ingredients
Crust:

• 1 cup whole wheat flour, plus more for rolling
• ½ teaspoon salt
• 6 tablespoons I Can’t Believe It’s Not Butter!^® It’s Vegan!, divided
• 2-3 tablespoons ice water

Pumpkin layer:

• 1 (14-ounce) can pumpkin puree
• ½ cup canned full fat coconut milk
• ¼ cup plus 2 tablespoons pure maple syrup
• 1 teaspoon cinnamon
• ½ teaspoon freshly grated ginger
• 2 pinches nutmeg
• Pinch of sea salt

Other ingredients:

• 2½ cups vanilla coconut yogurt (or Greek yogurt but it obviously won’t be vegan)
• ⅓ cup chopped toasted pecans
• ⅓ cup shredded coconut
• A few pinches cinnamon and nutmeg, for serving

Directions

1. Preheat oven to 400° F.
2. Pulse flour and salt together in a food processor. Scoop individual tablespoons of I Can’t Believe It’s Not Butter!^® It’s Vegan! into the food processor and pulse until it has the texture of sand. With motor running, add two tablespoons ice water until the dough forms a ball. Add another tablespoon if needed for the dough to form.
3. Form pie crust into a ball on a piece of parchment paper. Sprinkle with flour and roll flat. Transfer rolled crust onto a baking sheet and bake 15 minutes until golden. Remove from oven and set aside to cool for 15 minutes before breaking into small pieces.
4. While crust is baking, make the pumpkin layer. Whisk together all ingredients in a large bowl and refrigerate until ready to serve.
5. When ready to serve, assemble crumbled pie crust in the bottom of a trifle dish or individual glasses. Top with pumpkin layer and coconut yogurt. Garnish with chopped pecans, coconut, cinnamon and nutmeg. Serve immediately.

Serves 6.

Click here to see more recipes from Unilever’s Agents of Change gallery.

Ingredients
Pistachio-Herb Spread:

• ¼ cup pistachios
• ½ cup I Can’t Believe It’s Not Butter!^® It’s Organic!
• 1 clove garlic, minced
• Zest of 1 lemon plus 1 tablespoon juice
• 2 tablespoons chopped dill
• 2 tablespoons chopped chives

Skillet:

• 2 tablespoons I Can’t Believe It’s Not Butter!^® It’s Organic!
• ½ red onion, peeled and chopped
• 1 red bell pepper, stemmed, seeded and chopped
• 2 medium zucchini, trimmed and chopped
• Kernels from 4 small ears of corn
• 8 small tomatoes, halved
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 4 eggs

Directions

1. First, make the pistachio-herb spread. Place pistachios in a food processor and pulse a few times to chop. Add remaining ingredients and pulse until combined, scraping down sides as needed. Scrape into a small bowl and refrigerate until ready to use.
2. Preheat oven to 350° F.
3. Next, sauté the vegetables. Heat ICBINB!^® In a large, oven-safe skillet on medium-high heat. Add onion and bell pepper and sauté until onion is translucent, about 4 minutes. Add zucchini and sauté, stirring occasionally, until zucchini is tender, about 4-5 minutes. Add corn and sauté 2 minutes just to take off the raw edge. Add tomatoes and sauté for 2 minutes. Season with salt and pepper.
4. Make four wells in the vegetables and crack an egg into each. Place skillet in the oven and bake 14-16 minutes until whites are set and yolks are still runny.
5. Remove skillet from oven and dollop vegetables and eggs with scoops of pistachio-herb spread. Enjoy!

Serves 4.

Click here to see more recipes from Unilever’s Agents of Change gallery.

Servings: 4
Serving size: 2 rolls (400 grams)
Prep time: 40 minutes
Cooking time: 30 minutes

Ingredients

Eggplant 

• Cooking spray
• 2 medium eggplants
• ¼ teaspoon salt, divided

Rice

• 1 tablespoon (15 milliliters) extra-virgin olive oil
• 1 cup yellow onion, diced
• 4 garlic cloves, peeled and minced
• 1 cup basmati rice
• 1¼ cup (300 milliliters) water
• ¼ teaspoon salt
• ½ cup fresh mint, minced
• ½ cup fresh dill, minced

Sauce

• 2 tablespoons (30 milliliters) extra-virgin olive oil
• ½ cup yellow onion, diced
• 2 garlic cloves, peeled and minced
• 1 teaspoon dried oregano
• ¼ teaspoon red pepper flakes
• 2 14-ounce cans low-sodium diced tomatoes
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup crumbled feta cheese

Instructions

1. Preheat oven to broil. Mist a large baking sheet with cooking spray. Cut off stems of eggplants, steady the sliced end on a cutting board and cut each eggplant lengthwise into ½-inch-thick slices. Place half the eggplant slices in a single layer on the baking sheet, sprinkle with ⅛ teaspoon salt and broil 5 minutes per side until lightly browned and tender. Remove and set aside. Repeat with remaining eggplant and ⅛ teaspoon salt.
2. Heat 1 tablespoon oil in a medium saucepan over medium-high heat. Add onion and saute until translucent, about 5 minutes. Add garlic and saute for 2 minutes. Add rice, stir and cook for 1 to 2 minutes. Add water and salt and bring to a boil. Reduce heat, cover and simmer for 20 minutes or until water is absorbed. Let sit, covered, for 5 minutes, then remove lid and fluff with a fork. Stir in mint and dill and set aside.
3. While rice is cooking, prepare the sauce. Heat oil over medium-high heat in a medium saucepan. Add onion and saute until translucent, about 5 minutes. Add garlic, oregano and red pepper flakes and saute for 2 minutes. Add tomatoes, salt and pepper. Bring to a simmer and cook for 20 minutes.
4. Preheat oven to 350°F (177°C). On a clean working surface, lay an eggplant slice flat and place ⅓ cup rice mixture onto one end. Carefully roll up and place in a 9-by-13-inch casserole dish. Repeat with remaining eggplant, placing the rolls tightly next to each other. Pour tomato sauce over top of rolls and sprinkle with feta. Place in the oven and bake 30 minutes until cheese is golden. Serve hot or at room temperature.

Nutrition per serving:
CALORIES 488; TOTAL FAT 15g; SAT. FAT 4g; CHOL. 11mg; SODIUM 744mg; CARB. 78g; FIBER 12g; SUGARS 14g; PROTEIN 11g; POTASSIUM 1087mg; PHOSPHORUS N/A

Note: Nutrition information for phosphorus in low-sodium diced tomatoes not available.

Product reviewed: Set of four Shun Knives: the Classic Hollow-Ground Santoku, Kanso 7-inch Asian Utility Knife, Kanso 3.5-inch Paring Knife and Classic Ultimate Utility Knife

When my parents taught me to cook as a child, one of their first lessons was the importance of using a good, sharp knife. As an adult, after cooking at many of my friends’ and family members’ homes, I’ve been shocked to learn how few people own a good knife. No wonder so many people hate to cook – I would too if I had to dice an onion using a dull paring knife!

I’ve always tried to invest in good quality knives, but that hasn’t always meant top-of-the-line products. When I received these four Shun knives for this kitchen tool review, I was excited to try them! Inspired by ancient Japanese sword-crafting traditions, Shun knives are handmade by highly skilled craftsmen, resulting in products that are both functional and beautiful. 

The Santoku

The shape of this knife, pictured above, has made it my favorite. It’s large yet lightweight, maneuverable and easy to use for a variety of chopping projects. If you can only afford one good knife, this one should be it!

Kanso Paring Knife

This knife is perfect for detail work. If you don’t like a ton of little gadgets in the kitchen that can do just one task, you’ll want to invest in a good paring knife instead. I’ve been using mine for chopping herbs and trimming produce.

Classic Ultimate Utility Knife

The utility knife also has become a favorite. With its unique wavy edge, it’s perfect for slicing thin-skinned fruits and vegetables, like tomatoes, and cutting bread into even slices without tearing. Consider it your sandwich knife!

Kanso Asian Utility Knife

This knife looks large and scary to use, but I’ve found it to be surprisingly functional for cutting projects both big and small. I especially like to use it for chopping large amounts of produce quickly. Its long blade makes it perfect for portioning meat or seafood. I’ve also been using it to safely and easily cut open hard winter squash.

All of my Shun knives came in handy making this quick and easy wild mushroom frittata. The paring knife made it easy to cut away the tough shiitake mushrooms stems. The Kanso Asian utility knife made quick work of the yellow onion, and I used the Santoku knife to quickly slice the mushroom caps, leek and green onion into even slices. I even used my ultimate utility knife to cut thick slices of peasant bread to go with my frittata!

Wild Mushroom and Onion Frittata​

Serves 4 to 6

Ingredients

• 2 tablespoons extra-virgin olive oil
• ½ cup peeled and finely chopped yellow onion
• 1 cup trimmed and chopped leek, white and pale green parts only
• ¾ cup trimmed and chopped green onions
• 4 ounces shiitake mushrooms, stems trimmed, caps thinly sliced
• 12 large eggs
• ½ cup milk

Instructions

1. Preheat broiler.
2. In a large, sided oven-safe skillet, heat olive oil on medium-high heat. Add yellow onion, leek and green onions. Sauté until translucent, about 5 minutes. Add mushrooms and sauté another 5 to 7 minutes, until mushrooms and onions are tender and golden.
3. While vegetables cook, whisk eggs in a large bowl with milk. Season with salt and black pepper. When vegetables are ready, pour in egg and milk mixture. Cook until mostly set, about 5 to 7 minutes. Place skillet under broiler for a couple minutes to finish cooking, being careful not to burn.
4. Let frittata cool to room temperature before slicing and serving.

But of course, these benefits are linked to the real Mediterranean diet, not the heaping bowls of spaghetti and meatballs and pizzas piled high with meat and cheese you might find at some Italian restaurants. Instead, the real Mediterranean diet refers to the traditional diets of people living in Mediterranean regions — it’s a diet of regular people, based in vegetables, whole grains, legumes, olive oil and fruit, with smaller amounts of animal proteins and sweets.

Vegetables

Local, seasonal vegetables are the backbone of the Mediterranean diet. Vegetables are often prepared very simply and flavored with olive oil and lemon. The most popular Mediterranean vegetables are strongly flavored ones, including eggplant, bitter greens, fennel and artichokes. Not only are these vegetables delicious, but the compounds that give them their strong flavors are healthy phytonutrients. Pungent vegetables such as onions, leeks and garlic are used liberally, not just to flavor foods but as the vegetable dish itself.

Fruits

Common local fruits in the Mediterranean region include figs, oranges, pomegranates, pears, berries and cherries. Fresh fruits are consumed as desserts or snacks, poached in wine or a light syrup, stewed in a compote or baked into a lightly sweetened pastry or cake. Fruits, especially dried fruits, are incorporated into savory dishes such as grains or stews.

Olive Oil

Packed with beneficial fats and antioxidants, many feel olive oil is the key to the Mediterranean diet’s health benefits. It’s used as both a cooking fat and a flavoring ingredient — try a sip of high-quality olive oil and you’ll see how much flavor it can impart! Olive oil is often used as a substitute for butter in baked goods and for dipping bread.

Whole Grains

While the version of Italian food most Americans know is based on white pasta, bread sticks and pizza, real Mediterranean cuisine is traditionally based in whole grains. Many whole grains have a starring role in Mediterranean cuisine, including farro, barley, brown rice, bulgur and polenta. Whole grains are often tossed with other flavorful ingredients such as aromatic vegetables, spices, herbs, dried fruit and — of course — olive oil. Grains are often served as side dishes, stuffed into peppers or eggplant, or used in stews.

Fish

Because so many residents live near the sea, fish and other seafood is consumed regularly in Mediterranean cuisine, often at least twice a week. Oily fish, with their higher omega-3 content, are preferred. Most frequently, fish is grilled, stewed or roasted. If fried, it’s a light pan fry in olive oil with a thin, flour crust.

Nuts and Seeds

Nuts and seeds may be eaten as a snack, but, more commonly, are ingredients in cooking. Nuts may be mixed into rice dishes or salads or used to thicken sauces. The most popular nuts in the Mediterranean region include pine nuts, almonds, hazelnuts, walnuts and pistachios.

Beans and Legumes

Commonly found beans and legumes in the Mediterranean diet include chickpeas, cannellini beans, lentils and, my personal favorite, gigantes beans — a large, white bean that’s used in Greek cuisine. Protein-filled beans and legumes are staples in the Mediterranean diet. They often are pureed into dips such as hummus or cooked with other vegetables in casseroles, soups or stews.

Hawaii's economy is driven by tourism. Until relatively recently, despite the plethora of local ingredients and diverse immigrant cultures who call Hawaii home, most Hawaiian restaurants catered to tourists with typically mainland fare. This changed starting in 1992 when a group of local chefs collaborated to create Hawaii Regional Cuisine, an attempt to stop dependency on imported food and highlight Hawaiian ingredients and inspirations.

And, let me tell you, I was really impressed by the Hawaiian food on our trip! Because Hawaii is such a melting pot — one of the most diverse states in the U.S. — it's easy to find all different kinds of authentic ethnic foods and unique fusion dishes. With its warm climate, produce is plentiful year-round, making Hawaiian food as healthy as it is delicious.

An Introduction to 7 Popular Hawaiian Dishes

• Pork Laulau
  This luau staple is made by cooking pork wrapped in taro leaf. It's often served as part of a Hawaiian plate lunch, alongside macaroni salad and rice.
• Poi
  Made from mashed and fermented taro root, poi is definitely an acquired taste. (I did not acquire it.)
• Chicken Long Rice
  The Hawaiian version of chicken noodle soup, chicken long rice is made with rice noodles and ginger and often with Asian vegetables such as shiitake mushrooms and bok choy.
• Saimin
  This Asian noodle soup was developed by Chinese immigrants as a Hawaiian take on ramen noodle soup.
• Loco Moco
  It's not exactly health food, but loco moco is definitely comfort food and absolutely worth trying! Loco moco is made by topping short-grain rice with hamburger patties, gravy and a fried egg. Variations often include fried rice, Spam, Portuguese sausage or seafood.
• Spam Musubi
  Did you know Hawaiians eat more Spam than anywhere else in the world? While it's the butt of jokes in the continental U.S., Spam is much loved in Hawaii where it's used in many Hawaiian dishes. Spam musubi is similar to sushi.
• Ahi Poke
  Poke is a type of fish salad, usually tossed with an Asian-style dressing. While I saw it made with many different ingredients (including octopus and shrimp), ahi poke, made with raw tuna, is most popular.

Ahi poke was my favorite Hawaiian dish. I ate it almost every day! As soon as I returned home, I knew I had to figure out how to make it myself. Because you'll be eating it raw, it's important to look for very fresh, high-quality fish. Due to sustainability issues, look for pole- and line-caught ahi (or yellowfin) tuna. If you can't find it, try this with another type of local fish, cooked shrimp or octopus.