This recipe is super versatile – feel free to substitute the bok choy with spinach or any other leafy green vegetable!Continue reading
So the Dutch baby is not actually Dutch, but American with origins deriving from the German pancake. According to Sunset magazine, the name “Dutch baby” can be credited to an American restauranteur’s daughter in the 1900s who mispronounced the word “Deutsch” (which means “German” in German) as “Dutch” and the rest is history.
The Dutch baby is actually more similar to a popover than a pancake since it is baked instead of fried. Plan to have the table set up with your desired accompaniments ready to go because as soon as the Dutch baby comes out of the oven, it will begin collapsing as it loses steam. I love the slightly crisp sides the best – smeared with a little bit of jam and dipped into maple syrup.Continue reading
This recipe is inspired from the Dahi Toast recipe by Priya Krishna and has been adapted to use the ingredients we have in our pantry. We did not, and still don’t, have 30 fresh curry leaves on hand and in this time of shelter-in-place, we made do by replacing it with some bay leaves and lime zest. If you’re looking to try this recipe out but don’t have curry leaves either, some other suggested substitutes include basil, kaffir lime leaves, or lemon balm.
We thought the mustard seeds looked lonely with just the bay leaves and lime zest for company, so we added in a garlic clove and some scallions to jazz it up and give the oil a bit more flavor and body. The yogurt filling is tangy, spicy, and SO good that we’re looking forward to using the extra in a taco, or over some potatoes, or with whatever is for dinner!
Rice bowls are a favorite in our kitchen since they are infinitely customizable and fun to put together depending on the available ingredients. Today we have a bowl of brown rice topped with seared salmon, shiitake, and asparagus – all done with one skillet! Minus the brown rice, that we have our Instant Pot to thank for.