This month’s Recipe ReDux theme is: What favorite kitchen staples do you now make from scratch – but in the past you purchased? Show us your best DIY recipe for keeping cupboards, fridge or freezer stocked with healthy basics.
Frozen waffles are good, but homemade are SO much better, and better for you. Even the “healthier” frozen waffle brands contain weird, mysterious ingredients and stabilizers.
I got a waffle iron last week (only thirty-something dollars), and have been cranking out these Whole Wheat Oat and Yogurt Waffles every chance I get.
My first go at the new waffle iron involved Continue reading
Oh, how I love a good brownie. Let me count the ways…This will be my fifth blog post about brownies (sixth if you count blondies), and my second recipe for black bean brownies (see the first recipe here).
These super fudgy chocolate cookie squares contain a whole can (1 1/2 cups) of black beans. And guess what else? The brownies are made without butter, eggs, or flour. WHAT?! How can they possibly be good? They are not good, they are great, and here is why. Continue reading
Here’s a quick and easy quinoa salad for all of your spring and summer picnics and barbecues, your weeknight dinners, and your lunchbox fillers. Jam-packed with a rainbow of bell peppers, carrots, leek (or scallion), dried cranberries, and fresh cilantro, and dressed with a few squirts of lime juice and some olive oil. Quinoa cooks very quickly, usually within 10 to 15 minutes. The rest of the salad is just chopping, squeezing, and tossing, and that’s about all I want to handle when the sun is shining here in New York City after such a long winter. Easy, delicious, healthy, and portable. A salad that pleases vegans, gluten free-gans, and vegetable lovers. Continue reading
This month’s Recipe ReDux theme is ‘Spring Cleaning:’
“Go through your pantry, cupboards, freezer, or fridge; what ‘treasures’ have you found? Pick an ingredient/spice/condiment that’s been hanging out for a while and give it the attention it needs. Share a healthy recipe made using your new-found pantry prize.”
Some hidden ‘treasures’ that I found in my kitchen include: pine nuts, canned pineapple, chocolate balsamic vinegar, amarena cherries, anchovies and anchovy paste, and capers. If anyone has suggestions for what to do with some of these ingredients please let me know in the comments. These ingredients have been patiently waiting to be used for a long time now.
Ultimately, I decided to focus my attention on the chickpea flour that has been hanging out in my pantry. Continue reading
A few weekends ago, my friends and I took a quick day-trip to Philadelphia (“Philly”). We had one day to cram in as much eating as possible. I think we did alright.
We started with coffee at La Colombe, followed by a mid-morning snack stop at Federal Donuts. Two donuts, strawberry shortcake and blueberry mascarpone, shared four ways.
This month’s Recipe ReDux theme is “cook once, eat twice,” or in my case, it is “roast once, eat twice.” Even though spring is in the air, root vegetables still dominate the markets here in New York City. I combined all of the root vegetables I had at home onto one baking sheet and roasted them.
I then tossed the roasted roots into a kale salad for a colorful, hearty and balanced lunch. Thanks for the inspiration, Miranda!
Leftover salad can be used as a topping for a slab galette. I used the Food52 Cornmeal Galette Dough recipe, substituting white whole wheat flour instead of all-purpose flour, and a fine arepa cornmeal instead of regular cornmeal because that was what I had on-hand. I added some grated Gruyere cheese on top of the vegetables.
Don’t have the patience to make your own slab galette crust? Just find a
My latest snack obsession? Homemade stove-popped popcorn!
My fat of choice when it comes to popcorn is coconut oil because it can stand high heat and I like the subtle coconut flavor. Organic canola oil works, too. Sprinkling a few shakes of nutritional yeast (and some salt) onto the hot popcorn lends a savory note to the little puffed kernels and adds a nice yellow-orange hue. Just like movie popcorn, but way better for you.
Be like all the cool kids and start popping farm-to-table popcorn. Continue reading