Recipe Doctor: Elaine Magee MPH, RD

38 responses so far ↓

• 1 Cecile // Oct 22, 2007 at 10:54 pm

  Could you please email me, or put on your site, the recipe for Yukon gold Potato au Gratin that was recently in the newspaper?

• 2 phyllis // Oct 27, 2007 at 2:33 pm

  Concerning the Kalamata Olive Bread, are the olices sliced or whole and when do they go in – after the yeast?

• 3 shirley // Nov 28, 2007 at 6:45 pm

  can you please give some help on cooking with
  fructose it is the granulated. We are trying to lower our use of sugar & not use sweet and low.

• 4 Dee // Dec 13, 2007 at 10:43 am

  My 2yr old has been diagnosed with reflux. She is in daycare and since most of the daycare foods she cannot have — do you have some recipes that I could use and send with her for lunch/dinner? Mom at wits end!

• 5 Jerry // Dec 18, 2007 at 7:06 pm

  I would love to make the chocolate cake baked in a jar but have been unable to source that kind of jar. Suggestions? Also, would it be possible to cook in loaf pans and seal real tight……perhaps reducing its staying fresh power? Thanks

• 6 Ed Austin // Dec 24, 2007 at 12:12 pm

  Merry Christmas! To let you know that your recipe for Bread Machine Panettone is a tremendous hit! Christmas eve morning I have my 4th loaf in the bread maker as I write. Every place I’ve taken it, it has been received with great accolades. This loaf is going to our Christmas dinner tomorrow. Thanks for your good work! I’m a heart patient, so your low fat, low cholesterol recipes are much appreciated. Could I substitute 3 egg whites for the 2 eggs in this recipe without harming the consistency?

  Keep up the good work!
  Ed

• 7 Jan // Jan 13, 2008 at 12:51 am

  Dear Dr. Elaine,

  I LOVED your video on the pantry makeover. You had lots of good tips (1/2 whole wheat and 1/2 white flour). You mentioned that there are lots of good pasta blends. What are your favorites? I’ve tried a couple and they come out mushy. Even if I cook less than the time on the package, the texture is not good. I eat as many products that come in whole grains as I can, trying to get the fiber and keep the intestines in good shape – cereals, crackers, breads…but as far as pasta, I haven’t met a whole grain pasta that I could enjoy.

  I also wanted to mention that you have a very authentic, sincere quality about you. You’re the kind of person that I’d want to have over for a visit and discuss health issues. No false fronts or “stage” phrases. I have copied and pasted your name/title into Goggle and got your website and marked it as a favorite. I already love the recipe makeovers!

  Thank you for being who you are, doing what you do, and helping to change America one food at a time!

  Sincerely,
  Jan Stage

• 8 Sharon // Jan 23, 2008 at 3:57 pm

  Dear Elaine: I read your column in the Champaign Illinois New Gazette. Today’s column was a makeover of the Waldorf-Astoria’s triple chocolate cherry cookies. How much sugar did the original recipe show? I was unable to find the recipe on their website, so am emailing you. Thanks…Sharon

• 9 bonnie bercowetz // Feb 8, 2008 at 8:05 am

  I tried your low-fat biscotti recipe when it first was printed in the Hartford Courant, maybe 1-2 years ago. I was going to make it today and realized I lost it. How can I obtain a copy?

  Love your column. It makes healthy eating that much easier.

  Thanks,

• 10 Tonya // Feb 18, 2008 at 10:49 pm

  I too have lost a recipe. It was printed in the Cedar Rapids (Iowa) Gazette. It was for brownies with zucchini in them. Even my children couldn’t tell! How can I obtain a copy?
  I want to make them for my monthly lunch bunch group. I usually take your recipes that have appeared in the newspaper to share.
  Thanks for sharing your special talents with us!
  Sincerely, Tonya

• 11 Joel Sencer // Feb 26, 2008 at 2:06 am

  Dear Elaine:

  Ulcerative Colitis has ruined my life. My current diet is limited to things like pancakes, waffles, bagels, whole wheat bread, and bisquits. Any “normal” foods I might try to eat cause me to pay a heavy price.

  My diet is horrendous and I’d like to know if you have a cookbook which might allow me to have adequate nutrition.

  Thanks.

• 12 Linda Ambrose // Mar 19, 2008 at 5:54 pm

  Years ago in the Contra Costa Times, you printed a recipe for a potato casserole–hash browns, I believe leeks, a white cheese. I cannot find my copy and am wondering if you would send me the recipe. Thank you very much.

• 13 Marie // Jun 19, 2008 at 7:13 am

  “To Your Health” receipes do not cover my situation. How about receipes for people that have Potassium and , Sodium problems,

• 14 Marion Gilmore // Jul 26, 2008 at 5:32 pm

  A few weeks ago in the Hartford Courant, you had a light recipe for cookies using Duncan Hines Moist Deluxs Spice Cake Mix and butterscotch chips. I made them and myhusband loved them – he is recovering from open heart surgery so I felt it was a healthy recipe for him I have lost the recipe – can you Email it to me? Thank you.

• 15 Elaine Sansonetti // Aug 15, 2008 at 8:13 pm

  Elaine,
  I have acid reflux. Your book mentions bedblox.com for purchasing bed risers. Bedblox.com is now out of business. Do you have knowledge of other goood places where one can purchase bed risers? Thank you very much.
  Elaine

• 16 Bruna Wells // Dec 3, 2008 at 6:28 pm

  Last year there was a recipe for turkey stuffing. No meat, lots of cubed dry bread, and some grain I do not remember what, other ingredients. It was great as we have vegeterians in the family. I saved that recipe so well that now I cannot find it. Please help! I would very much like to make it again for Christmas. thanks, Bruna

• 17 liz mots // Jan 28, 2009 at 7:51 pm

  I tried your Butternut squash risotto cakes recipe in the Wednsday paper and it was great. Please print more easy to follow, easy to find ingredients, for great recipes for the famiy. Thank you, Liz

• 18 Wendi // Jan 29, 2009 at 5:11 pm

  A few years ago, you lightened up Olive Gardens Pasta E-Fagoli soup. I cut out the recipe but unfortunaly in our move, I have lost it, and it was one of my favorite recipes. I am from the Champaign -Urbana area, and love your recipies that show up in our newspaper. Thank you Wendi

• 19 Arlene // Mar 18, 2009 at 2:10 pm

  Just bought Food Synergy. Love it and hate it. Good information, TERRIBLE index. (Wouldn’t you think you could find carrots in there? ) ONE reference to pterostilbene, but not about which food has it. Could really use an easy “eat this with that” chart. All that info, and no easy way to access it on demand! I’m going through the book with pen in hand, filling in my index, adding notes and wikipedia pages, making a chart, etc. I feel like I’m rewriting this book. I’d buy it again if I didn’t have to do that to the updated version.

• 20 Tom Preston // Mar 22, 2009 at 9:20 am

  Elaine, what is the best website to get the latest news on nutrition? Thanks, Tom

• 21 Honey Saltzman // Apr 23, 2009 at 5:40 pm

  I am so happy to see your column in my newspaper again. When I changed papers a few years ago, they did not carry your column. Some of my favorite recipes are from your make overs. Thanks. Honey Saltzman

• 22 Dona Dickie // Apr 30, 2009 at 5:57 pm

  I’m trying so hard to log on to your site: http://www.recipedoctor.com and the stupid firewalls, etc. STILL prevent me from belonging. Any other sites/suggestions. This Feedblitz thing just doesn’t cooperate at all. I was THRILLED to see you back in the Valley Times in Livermore, CA. I was a faithful reader until you “retired” some years back and was so excited when I saw that you still do…what only you do, so well. Please help me stay in touch with your latest and greatest hints and tips? Thank you

• 23 Liz // May 5, 2009 at 9:56 pm

  My father really wants to use your tiramisu receipe, however, he’s not sure where he can find low fat lady fingers. Do you know anywhere that sells them? Please let me know.

  Thank you!

• 24 Wanda Manasseri // Jul 2, 2009 at 8:24 pm

  Elaine, there was a recipe printed in our local paper – Democrat & Chronicle on June 30 – Lighter Mudslide Cookies. We tried the recipe but found that there was too much flour – 6 1/3 cups of whole wheat flour plus 1 TBSP for the small amount of liquid that was called for. We could not get the cookies to hold together. Was this a misprint? Thank you for checking on this.

• 25 Jan Butts // Jul 4, 2009 at 4:53 pm

  I am trying to make the Lighter Mudslide Cookie recipe that was in June 30th D&C. The dough is way to dry and separated chunks and I haven’t added all the flour mixture. 6&1/3 cups of whole wheat flour seem too much for the other ingredients??? I don’t know what to do now. Please get me out of this dilemma. Thanks

• 26 Dave Smith // Jul 25, 2009 at 11:24 pm

  Hello–Made your revised recipe from June 30 2009 Democrat & chronical newspaper–(Lighter Mudslide Cookies)–It was a total flop–does any one check the recipes–looks like way to much flour?–what a waste of time let alone the cost factor–may be more than a flour problem.My first recipe from there wow—

• 27 Mary Terry // Oct 6, 2009 at 11:31 am

  Lighter Mudslide Cookies
  What was wrong with this recipe? I tried making them last night but they were inedible. What a waste of good chocolate.

• 28 B. Good // Nov 8, 2009 at 11:48 am

  I just borrowed ‘The Flax Cookbook’ from the library and am interested in trying the microwave mini lasagana recipe. I don’t have any egg substitue and wonder if using a whole egg would work instead. Thank you for your time.

  Nine book by the way.

  B. Good
  whenpgsfly1@hotmail.com

• 29 Blanca Caullieres // Nov 9, 2009 at 12:45 am

  Dear Elaine,
  Hopefully you could help me on this.
  My nephew has only 6 yrs old and the doctors had diagnosed him with Crohn’s disease, the thing is… Even thou I’ve read a lot about the subject still don’t understand why oh why the doctors has suppressed most of his meals and in the last episode he had to be taken to the hospital to receive plaquettes. He has malnutrition, you can see it! I know from his mom (my sis) that he’s been taking care of with a great doctor, but I couldn’t stop and ask for your help.
  I’m so worried. I knew from the internet that you really speciallized in good nutrition, a healthy one. Please advice. The kid has so many cravings and he eats most of the time chicken, veggies, soups but I think nothing more… Your guidence about the variety of foods he could eat and the proportions and balance of them would be a true blessing.
  Waiting for your soon reply.
  A desperate aunt.

• 30 Karen Hoylo // Dec 8, 2009 at 2:41 pm

  I am reading your book “Tell Me What To Eat If I Have Acid Reflux “. I got it at my library. Is it available at Barnes and Noble ? Thank you.

• 31 Rebecca // Jan 5, 2010 at 5:11 pm

  Dear Elaine,

  I am the literary agent for Jessica Apple, who recently started asweetlife.org, the source for the healthy diabetic. They would love to feature an interview or an essay with recipes (or both) by you on their site. She and her husband love Tell Me What to Eat If I am Diabetic. It has really helped them.

  Thank you.

  All the very best,

  Rebecca Friedman

• 32 Jim Mulcahy // Feb 4, 2010 at 2:28 pm

  Dear Elaine,

  Could you please review this old family favorite. I made it last Christmas, we have not had it for about 30 years since my Grandmother passed away. This is a steamed pudding, we serve it hot with sweetened real whipped cream melting over a very thin slice. Even though this is a fantastic dessert, it is now a little difficult for us to eat because of what we now know about consuming animal fat.

  Suet Pudding
  1 cup suet chopped very fine
  1 cup brown sugar
  1 cup sour milk
  1 cup ground raisins
  1 cup bread crumbs
  1 cup flour
  1 tsp baking soda (mixed in the milk)
  1/16 teaspoon salt

  Cover bowl and steam for 2 hours, it is done when toothpick inserted into center come out clean
  Serve hot with Whipped cream
  1/4 cup sugar
  8 oz heavy cream
  1/2 tsp vanilla

  Thank-you
  Jim

• 33 Anne // Mar 18, 2010 at 12:22 pm

  Trying to get complete recipe of chocolate cookie made with Junior mints candy that was in newspaper. Could you please email me? Thanks!

• 34 Fred Thompson // Jun 5, 2010 at 10:36 am

  We’re cooking our way through your flax cookbook. We’ve seen a few typos. A good example is the pumpkin apple streusel muffin’s sugar amount. The list of ingredients states 1 cup but the intructions state 1 1/2 cups. 1 cup worked just fine. Is there an errata/typo list somewhere?

• 35 Nancy // Jun 21, 2010 at 12:46 am

  I would like to know why you use pancake syrup or even maple syrup in your recipes instead of honey or agave even. Is there a nutritional value or caloric concern I do not know about? Looking forward to your answer.

• 36 Craig Newton // Jul 6, 2010 at 7:52 pm

  I just saw your blog on silverplanet.com regarding why fried foods are bad for you. I personally am looking for the science of why fried foods are any worse for you than baked or broiled. I have a question about your figures.

  In your blog you wrote “A large baked potato (7 ounces) contains about 220 calories and 0.2 gram of fat. That same baked potato turned into French fries contains 697 calories and 34 grams of fat. Wow!” I hate be contrary, but I can’t see where the act of frying brings 477 calories to the table. Unless you are adding a lot of other stuff to the potatoes, this is unlikely. This number of calories would be 53 more grams of fat added simply by frying the potatoes. Again, this is highly unlikely.

  The other comment in the blog that I would like to address is “Deep-frying has a similar effect on every other type of food. A roasted chicken breast has approximately 142 calories and three grams of fat. A breaded and fried chicken breast, with skin on, has about 364 calories and 18.5 grams of fat.” In this case you are comparing apples to oranges. How about comparing two chicken breasts of the same size, both with the same breading, one fried and the other baked (I believe that this is called oven fried chicken)? I’m sure the amount of calories and fat would be much closer. Also, you do not differentiate between saturated and unsaturated fats. If I do deep fry (which I rarely do because of the mess) I do so in peanut oil, an unsaturated fat. I also fry at 365 to 375 degrees, which keeps all but the most minuscule amount of oil staying with the food.

  Just seeing what your take is on this and where you get the numbers you publish. Thanks in advance for getting back to me at your convenience.

• 37 kelly d. // Aug 12, 2010 at 1:23 pm

  this is such a long shot but a normal person just doesn’t have the know how to navigate through cyber space and find the appropriate place to channel this need….I am hosting an American Cancer Society sponsored event called Tapas& Topics in Charlotte, NC (a night to educate women on a preventative vs. treatment lifestyle) I would love Love love LOVE to give a couple of your books away to these ladies and plant some of the ideas in this fertile soil…all of our money raised this night goes straight back to the A.C.S. Thank you for the consideration!!

• 38 Ann Cavaliere // Sep 4, 2010 at 3:07 pm

  Elaine, love all your recipes and have even tried several but, can you please make your recipes “printer friendly”.

  You know, so I don’t have to print out all the adds and that way the print out recipe can be full size.

  Thanks, Ann

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