My bestie Jenna texted me one night with lots of exclamation points. It was about this Blue Apron meal she had just made – the explanation seemed confusing and when she texted me pictures of the Blue Apron “how to” and recipe, it still seemed strange. Was it a soup? A pasta dish? I’d been wanting to make something with miso and Jenna, a great cook, endorsed this recipe big time. I went for it.
Another win for Heather! She sent me this recipe immediately after my request for your best, and this certainly did not disappoint. She based her recipe on Smitten Kitchen’s and mine is not a far cry from that as well. I’ll explain the changes and why I made them, but let me just tell you, this is a must make.
This is my first friend recipe! Beth is pretty much the sweetest person in the world and has always supported my recipes, so I’m honored to be able to share this one from her grandmother. Remember when everyone was obsessed with cupcakes? And then pie? Ok, you heard it from me first, pudding is the new pie.
I make oven baked rice at least once a week. Though it technically takes twenty more minutes than if I were to simmer it stove-top, it’s hands off cooking at it’s best because cooking brown rice is super annoying to me.
I used to go to China Palace with my mom after field hockey games when my dad was traveling. We’d order the most unhealthy things on the menu (of course we didn’t know this at the time, they were just the things we liked best – obvi). General Tso’s chicken, pork lo mein, eggrolls, and about a pound of those deep fried strips bathed in duck sauce.
This was scrumptious. I couldn’t stop “tasting” it and since I’d made it to bring to my brother’s house, it became a problem. This dish WILL be on my Thanksgiving table this year (I finally have to put on my big girl pants and host).
Though the market is showcasing early apples and some pretty stellar butternut squash, my “I love recycling” bag will be full of corn and tomatoes till they’re good and gone. These summertime staples are not only delicious but they epitomize what we love most about summer living – that it’s easy (there’s a whole song about it).
Healthy yet somehow indulgent and addictive. I mean, vegetable indulgent, not chocolate cake indulgent. This would be a great rice salad to bring to even a potluck barbecue, as it’s gluten, dairy and egg free.
Nothing says comfort food to me like risotto – just what I want to tuck into on a cold night. This particular dish was a bit fancy for a weeknight but sometimes fancy is just what you need to spice things up – plus, since there’s almost 20 grams of protein per serving you can make this your main (and only) dish.
I think my favorite part about the internet is that the answer (or, “an” answer) is just a click away. I ask Google questions all the time. I love typing in “how do you” to the search bar and seeing what their top suggestions are. Apparently a lot of people are trying to avoid Ebola, because that was like the top three suggestions. So maybe you bought way too much bread for dinner and you’re about to toss it but then you think, maybe I’ll make breadcrumbs? Maybe you typed that into Google, and maybe you’re reading this RIGHT NOW.
So we’ve been watching The Voice lately. Good stuff. I have a major girl crush on Gwen. We keep hearing over and over again that “if you’re prepared, there’s nothing to be nervous about!” (says the coaches to the singers). I want to chat about dinner preparedness for a second.
You’ll notice this is two posts in a row with quinoa – I wanted to finish the bag. AND it’s really good for you. The thing is, I don’t love the taste of quinoa. Sometimes flavors can be camouflaged in the name of health – like this granola! Let me explain.
I know that quinoa is enjoying it’s moment in the sun and nutritionally, it’s all that it’s touted to be. That being said, bulgur wheat is not as high in protein but it’s BY FAR the taste winner (in my opinion). It’s nutty, slightly sweet, and cooks quickly. It’s not that far from steel cut oats, actually, but cooks in a quarter of the time. This pilaf was from my “buffet of grains” day when I taught at the high school; I doubled the recipe and tweaked as I went. I am a HUGE fan of this simple side dish.
Fava is a fun word to say, and when I saw fava beans already shelled, parboiled and frozen in a bag at Trader Joes, I got excited to try them out. Like any bean, the Fava is high in protein, fiber, and tons of nutrients (provides you with 100% of your folate for the day – great for women in general but especially women who are pregnant or thinking of getting pregnant). What better way to try something new then to cook it into delicious, cheesy, creamy risotto?
I’m part of a Bible study at my church, and each week a different group brings breakfast. There are lots of mini muffins and bagels, and usually some yogurt, fruit and granola. The granola is almost always from a bag or box. It’s mostly oats baked with sugar so they stick together in clumps. I’m not judging – just suggesting an alternative. This granola is full of recognizable ingredients, and the reason I can tout it as high protein is that I did research and only used the nuts and seeds with the highest protein content.
We made a recipe very similar to this back in my high school kitchens – you could find it on this site but as I scanned the ingredients as written, I knew it needed some cleaning up. I swapped the white for brown rice, switched the method to be more “hands off”, and doubled the amount. This makes a great change-up dinner idea, and though it’s low on meat, I guarantee if you put a steaming bowl of anything topped generously with grated cheese and bacon in front of your meat-lovers, everything will be fine.
I’m not a big fan of rice; out of almost 400 recipes on here only 3 contain rice (and a lot contain chocolate), and two are risotto. Risotto is like the Marilyn Monroe of rices – the exceptional luxurious slutty beauty of the rice world. Like Marilyn, it’s often misunderstood. Let me explain.
I don’t want my husband to go to Wawa every day for lunch, but I also can’t be bothered to put together a lunch for him every night (maybe you’re shaking your head at this because you have a husband who is cognizant of his own well-being – mine is not and I love him and want him to stay alive and healthy). With a little work on Sunday afternoon I put together a giant bag of food that lasts him all week; a vegetarian pilaf is a main staple in his bag’o’food.
Fall sports are in preseason, the mall is filled with sleeves, and I actually saw one or two red leaves on the park trees. The change is undeniable. It can also present a sort of culinary limbo wherein you itch to make things with canned pumpkin but the farmer’s market is still stocked to the gills with fresh ‘maters. Every heard of a summer stew?
I LOVE traditional pesto and was sad to find, once I’d made it, that it can pack a serious calorie punch. For that smooth, glossy consistency a good amount of olive oil needs to be added, not to mention high calorie pine nuts. Not only does this version bulk up the pasta with tons of veggies, but the pesto itself is lightened up with the use of lemon juice – all of the flavor with a fraction of the fat and calories.