Surprise! Vegetables aren’t just for dinner! The beet is a great root vegetable to use in sweet applications as well. I usually pair it with chocolate when I’m baking….
Recently, N and I celebrated our favorite friends’ birthdays. R and C have birthdays a week apart and last year, had a great party to celebrate. This year, they decided not to celebrate with a party, but I couldn’t let their birthdays pass without some kind of celebration!…
A few weeks ago, I made a cake for N’s mom’s birthday. I had been waiting to make this cake for her for a while, since the flavors were right up her alley. Before I went to the market, I reviewed the recipe to see what ingredients I was missing.
As my eyes scanned down the list, my heart skipped a beat. “1 cup buttermilk.” Crap.
For those of you who bake a lot, you understand my pain. For those of you who don’t, I’ll break it down. Don’t get me wrong, buttermilk is delicious. It adds a creaminess and lightness to baked goods that I love. But here’s the problem: Buttermilk is only sold in two quantities. 1 quart and half a gallon. So, whenever you need only 1 cup of buttermilk, you’re forced to buy another three cups that you don’t need.
This leads to throwing away curdled, long forgot buttermilk after a few weeks, or, like me, you begin to scour your cookbooks, Pinterest, and the internet for ways to use up your buttermilk.
My go-to buttermilk recipe is banana bread, but I decided to go with some breakfast muffins I could grab on the way out the door to work. They’ve got oats in them too for some extra heft and longer satiety.
I’ll be honest: many meals that I’ve made come after staring into my fridge and pantry with the question “How do I use what I have to make a meal?” It’s like a Top Chef Quickfire Challenge, but with no timers, judges, or other chefs around. So… nothing like it.
But! You understand what I mean. I’ve got to take what’s there and make something satisfying and healthy. No running to the market, no giving up and calling for take out.
This week a bundle of collards were sitting in my fridge, waiting to be used. It’s been a little on the warm side for soup here (I know, #californiaproblems) so I settled on using the greens as a wrap.
The great win win win of collard wraps are many: Less carbs than a flour tortilla, more vegetables, more nutrients, less calories… Look for large circular leaves rather than narrower rectangular ones and you can have a wrap that’s more substantial.
Life is a rollercoaster. Sometimes it feels like you’re just climbing and climbing, waiting for the big drop that never comes. Other times, the big drop pops out of nowhere, bringing with it the loudest scream you’ve unleashed in a while.
After months of slowly climbing to the top of the rollercoaster, I’ve finally barreled down the drop. This week I started a new job! It’s a graphic design job in the same industry I was in before, but with a completely different style and mindset.
I took last week off to decompress, to finally get a haircut, and to just do all the things that you put on that “Someday” list that always gets longer and longer. One of the things on that list was roasting kabocha.
It may seem like an odd one, but I’ve already let two or three kabochas overripen on my countertop while life buzzed around me. No more!
Kabocha is an Asian winter squash that’s commonly used in Japanese, Thai, and Korean cooking. I first heard about them from A, my amazing Japanese friend. Like most squashes, it’s packed with iron, potassium and beta carotene. Unlike most squashes, you can eat the skin.
My other Japanese friend, M, inspired the sauce after describing a Kewpie mayo (Japanese mayonnaise) sauce her friend made. M loved it, but wasn’t thrilled with the calories that mayo tends to bring.
Mission Eat More Greens has been well underway for a month and a half. I’ve had plenty of fresh greens in salads, but I figured it’s time to try something outside of the raw box.
Soup is a favorite meal of mine. It’s warm, relatively quick, easy to clean (let’s be real, that’s always a major plus), and most of all, the possibilities are ENDLESS. It can be pureed vegetables, a clear broth with some vegetables, you can easily add protein, give the soup an ethnic flare…
With the endless possibilities, soup can be the perfect meal to pack full of greens and feel filling at the same time. The key to making a greens soup is to use greens that are hearty enough to be cooked in broth. Go for the thicker greens, like collards, chard, kale, and cabbage. Thinner skinned greens like spinach are better for a pureed soup.
My Chard Collard Carrot Soup with brown rice has those robust greens, as well carrots and some brown rice to make it a meal rather than a side. Feel free to swap out or add more vegetables to make it your own greens soup.