about 5 months ago - 11 comments
Gearing up for the big Thanksgiving holiday? Here are some recipes to make quick appetizers, yummy sides, and desserts for the big day. Also, if you’re looking to learn a little bit more about the first Thanksgiving, check out my post at WanderingEducators. Appetizers Forget the crackers and cheese tray: These appetizers will impress your More >
about 6 months ago - 13 comments
“You can get a deal if you buy a box,” a woman offered as I was picking over Roma tomatoes at one of my favorite local grocers, Miles Market. For $5 you could buy a 10-pound box of slightly bruised Romas. I debated. Lately I’ve been trying to trim my grocery bill by planning my More >
about 6 months ago - 8 comments
Okay, let’s just get this out of the way—I know that picking up a bag from the freezer section in the grocery store and making those hash browns might be easier. But tastier? Not close. I’m all for taking shortcuts in the kitchen, especially if it tastes just the same—or better–as when you make it More >
about 7 months ago - 25 comments
Sure my kids ask for seconds of roasted asparagus and whipped purple potatoes, but I couldn’t coax them past a few tries of this recipe for broccoli soup. But I didn’t mind. I wanted the leftovers. Ever since I tried the recipe a few weeks ago, I’ve been having it for lunch nearly everyday since. More >
about 11 months ago - 9 comments
Food + stick = bliss. Yeah, I’m talking shish kabobs one of my favorite reasons to fire up the grill. But kabobs are deceptively tricky–the meat/veggie combo means you have to balance getting your meat cooked just right while not burning the veggies past recognition. Here’s a few ideas for better kabobs: Keep ‘em separate. More >
about 1 year ago - 12 comments
Poor green beans are often overlooked–or worse, stuffed into casseroles where their flavor disappears altogether. Maybe green beans ho-hum status comes because unlike other produce, you can usually find fresh green beans year round. And if they’re not readily available there, you can find them canned or in the freezer section. So how do you More >
about 1 year ago - 15 comments
Yes, these are little flowers made out of carrots, zucchini, green onions and bean sprouts. While I’d love to say that this was all a terribly creative tactic to get my kids to eat healthier, well, it’s not really. I just think it’s fun. My kids do too. But hey, that’s not to say they More >
about 1 year ago - 13 comments
Break out the wok! Why haven’t I been using it more? Actually my last one ended up in the donation pile after I weeded out essential kitchen tools from non-essentials during a move. I just hadn’t been using it all that much. But since we’ve been getting into stir-fries lately (Happy Chinese New Year everyone!), More >
about 1 year ago - 8 comments
Have you tried velveting your chicken yet? Huh…somehow that sounds like you’re dressing up your poultry in an Elvis get-up. Not quite. Velveting is Chinese stir-fry technique where you marinate the meat in egg white and then let it simmer in water before adding it to your wok. The chicken/pork (I’ve yet to try it More >
about 1 year ago - 15 comments
I’ve always wondered what makes the meat at Chinese restaurants taste so much better than when I do stir-fries at home. Do you know what I mean? The chicken is always soft all the way through without being overly chewy. And the sauce just seems to stick to it without becoming too heavy. I’m about More >
You know I’m a fan of all things in miniature–mini-challah bread, mini-quiches–so when I found mini boy choy, well I had to get some. I like to add regular-sized boy choy into stir-fries and even sneak them into sandwiches. So the idea of using small ones, without even having to chop them up immediately appealed to me–and my kids.
and then I added chopped baby bella (yeah, baby) mushrooms, green onions and baby bok choy. After sauteing that for just a few minutes, I added in about 1/2 cup chicken broth, a 1/2 tablespoon of hoisin sauce. I heated that for a couple minutes then added it over rice. Yum.
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about 1 year ago
Yes! I share your love of all things mini, but isn’t it awesome when something so small is actually so good for you? I’m using some baby bok choy in my cooking lesson tomorrow night… spreading the love.
about 1 year ago
Love baby bok choy; in fact, I find it much sweeter than the larger variety, don’t you?
about 1 year ago
Exactly. It seems like I’m seeing mini everywhere now. I made mini gnocchi for dinner tonight.
about 1 year ago
You’re right. I think they’re softer too.
about 1 year ago
Baby bok choy is the way to go; superior taste, texture, and aesthetic appeal to me.
about 1 year ago
I think the small size appeals to kiddos too.