This recipe is super versatile – feel free to substitute the bok choy with spinach or any other leafy green vegetable!Continue reading
Trader Joe’s sells bags of freeze-dried strawberries that can be turned into powder with a few pulses in a food processor.Continue reading
This blueberry spinach smoothie is an easy way to sneak in a cup of spinach for breakfast without overpowering the taste of the other ingredients. I prefer to use frozen spinach and blueberries since they eliminate the need for adding in any extra ice. There are many benefits of each of the ingredients in this smoothie, but the following are some that stood out to me!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
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.
There are many “green sauce” recipes out there across different cultures that makes use of fresh and vibrant green herbs, however one of our favorites is the Mexican version that’s built on a foundation of tomatillos. Our recipe is straightforward and almost a no-recipe recipe giving you the ability to adjust the flavors to your liking. All you need to do is get a good char on the tomatillos, onions, and serranos before blending them with some cilantro, lime, and salt. You can char them on a grill, in a cast iron skillet, or under a broiler. We start with a recommendation of 2 serranos for every 5 tomatillos, but of course you can control the spice level of the sauce by either adding more or taking one away. Remember, taste along the way to see just how much salt and lime juice you want to add!
There are tons and tons of tomato soup and grilled cheese sandwich recipes out there in the blogosphere, but there’s always room for one more right? After reviewing a handful of recipes, we picked and chose aspects of each that we liked to create our own version. Instead of using sugar, we substituted in a red bell pepper for sweetness and a bonus color boost. Also, while some recipes called for blanching and peeling the skin off the tomatoes, we’ve opted to keep the skin on for extra fiber. Any leftovers can be cooled and then portioned in zip-lock bags to be frozen for up to 3 months. If you’d like a richer tomato soup, just whisk in some cream prior to serving.
Here is an easy recipe for your Monday night (or any night!) dinner. I love roasted vegetables because they are hands off once you get them in the oven. These brussels sprouts came washed, so all I had to do was trim the ends and halve them.
These candied green blueberries are sweet and tart, and we would call them sweetarts, but that name is already taken… sad. We currently do not have a juicer at home (Jess hopes that we will soon!), but if you do, we recommend juicing some fresh blueberries and using that juice in place of the coconut milk in the recipe below for some blueberryception.
Our neighborhood supermarket was having a 2 for $1.00 sale on avocados, so there was no way we can resist purchasing a small box for ourselves! Luckily we still had some sourdough bread leftover from an earlier grocery haul… and what do we do when we have avocados AND bread in the kitchen? We make avocado toast. With some time on our hands, we shaped the avocado slices into roses (you know, for the ‘gram), but don’t feel any pressure to do so when making your version of this recipe at home.
Asparagus and eggs, there’s no surprise why this combo has been served time and time again! Hint: it’s quick AND delicious. Today’s take was finished with a squeeze of fresh lime juice and a pinch of fleur de sel, but another great option is to top it with a generous grating of fresh Parmesan or if you have time to make the sauce, a spoonful of hollandaise. No plates needed here – we recommend serving it right in the skillet.
Anyone else think “chunking” is a weird word? Current thoughts at the moment as we try to decide what word best describes breaking apart a fillet with a spoon… What verb would you use? The chunking of the cooked salmon fillet is optional, but we think that it makes for a nice presentation.
Anyway, moving on. For dinner tonight we have a simple recipe of pan-seared salmon over shredded brussel sprouts with a side of beets. Cook the beets first. The preparation of the beets we kept simple, quickly peeling and getting them into a pot of boiling, salted water at the beginning as they can take a while to cook through. The rest of the dish comes together quickly, and all of the knife-work can be done while the beets are cooking away.
Contrary to the name, the Boston Cooler as we know it (a combination of ginger ale soda and vanilla ice cream) comes from the city of Detroit. Purists insist on using Vernor’s Ginger Ale for the mix, however we went with the brand of soda that we already had on hand – and the results were still delicious!
This recipe is a no-recipe recipe (unless you intend to make your own ginger ale and ice cream, in which case, hats off to you) and you only need two ingredients:
- Vanilla ice cream
- Ginger ale soda
For the directions, scoop the ice cream into a cup, as much or as little as you like, then pour the ginger ale over to fill to the brim. Pour slowly to account for the rising foam! Some recipes call for blending the two ingredients together in a blender prior to serving, but that seems like just a tad too much work and extra dishes for a Wednesday night… cheers!
The most traditional tacos campechanos are filled with cecinas (salted and dried steaks), longanizas (spicy sausages), and chicharrónes (fried pork rinds). But in Mexico, the word “campechano” is used to refer to two or more things that have been mixed together and the many taquerías around the city have created their own versions of tacos campechanos. On our list of tacos campechanos to try are surf’n’turf combos involving shrimp and versions that contain chorizo. For today though, we have a steak and sausage duo.