On Friday, I hopped on a bus and went to Philadelphia for the day. After a full day of eating, walking, and meandering the Philly streets, I arrived back at my apartment at 9:30 PM. I was still feeling energized from the day, and somehow found more room in my stomach for food. So began my late-night dumpling-making extravaganza.
I can’t believe it has taken me this long to make dumplings. I purchased the gyoza wrappers (baby steps), but I made the filling and crimped the dough myself.
Crimped dumplings are just so darn cute. And, they fit the bill for this month’s The Recipe ReDux theme–a healthy take on small bites and finger food. Continue reading
This month’s The Recipe ReDux theme is a repeat of last December’s theme: Grab a Book & Cook.
It’s the end of the year and we’re taking a moment to reflect – The Recipe ReDux has been around for 54 months! To celebrate, we’re playing a little party game this month: Grab your nearest cookbook and ReDux the recipe on page 54 or 154. We can’t wait to see the books you’re cooking from these days.
The newest addition to my cookbook collection is The Pollan Family Table, the best recipes and kitchen wisdom for delicious, healthy family meals (thanks for the gift, Emily!). When I flipped to page 154, the recipe for Penne alla Sherry with Shiitake Mushrooms and Spinach jumped out at me because Continue reading
Every few months I get a package with a Cranberry Bog Blogger Recipe Challenge. I usually receive a few ingredients and a recipe, but for this month the challenge was turned around and I had to come up with my own recipe using the ingredients in my mailer.
Fall Cranberry Bog Blogger Challenge: We’ve provided a few ingredients you may not typically think of when serving cranberries – and we challenge you to use them all in one cranberry-inspired holiday dish! Show us your chops by making a main course, side dish or dessert that includes the surprise ingredients you’ll find in your package arriving in the mail this week.
The ingredients: cannellini beans; whole berry cranberry sauce; quinoa; sage
I worked with what I know best, the warm grain salad. This time, I made a sheet tray style salad. Continue reading
Arepas are delicious corn cakes with origins in Colombia and Venezuela, and ever since I tried them at The Arepa Lady in Jackson Heights and at Caracas at Rockaway Beach, I wanted to learn to make them at home. So I met up with my friend Lizzette, who gave me some key pointers for making arepas.
The first tip? Use this P.A.N. flour. I originally purchased another brand of arepa flour, or pre-cooked yellow cornmeal, and it was no good. I made some pretty sad arepas. P.A.N. or bust. I found the flour at a grocery store near my apartment, but if you can’t find the flour near you, it is available online. Continue reading
Before we delve into the world of summer rolls, I have some news! Last week I officially became a registered dietitian nutritionist otherwise known as an RDN. It took many years of school, a year-long internship, and a big test but now I can finally call myself Stephanie Lang, MS, RDN. And gee, it feels good. I look forward to using my degree and credential to help people make good, delicious, healthy food choices.
And now…back to summer rolls.
On a recent visit to Ithaca, New York, I ate Vietnamese summer rolls at the Ithaca Farmers’ Market and have not stopped thinking about them since. Weeks later, those delicious summer rolls were still on my mind and I thought, how hard could it be to make these at home?
Turns out, not that hard at all. Summer rolls are great because Continue reading
July is fast-approaching, so we better get our potato salad game in check. In addition to the potatoes and the dressing, I like my potato salads to have something crunchy, something pungent, and a little something unexpected.
- Potatoes: red or yellow skinned
- Something crunchy: usually another vegetable such as chopped cucumber or green beans, or chopped nuts or chickpeas
- Something pungent: onion, shallot, scallion, garlic scapes
- Something unexpected: dried cranberries, boiled egg, something pickled, or spices such as Old Bay, paprika, mustard seed, or caraway
- Dressing: I like the creamy kinds, but keep it healthy by using mostly yogurt with a little bit of mayo or sour cream
This potato salad recipe comes from the Cranberry Marketing Committee. Who says you can’t put a little fruit in your potato salad? Potatoes with chopped cucumber, sliced scallion, and dried cranberry get tossed in an easy yogurt and sour cream dressing.
Celebrate the summer season with this Cranberry and Cucumber Potato Salad. It’ll go swell with whatever it is you’re pulling off the grill. Continue reading