Posts tagged ‘recipes’
Happy Labor Day Weekend Friends! This weekend traditionally marks the unofficial end of summer or, to anyone who grew up near the beach, the end of shore traffic. This summer has certainly been eventful, though not in ways it has been in the past. While I haven’t taken any vacations or blogged very much, I do feel quite accomplished. I started my intern year, “caught” more than 20 babies, and did not catch the “peds virus.” I have settled into my new roles of wife and doctor, as well as into my new house and city. I have found new friends and a new church, and have explored some of the surrounding area with my loving husband and puppy.
And I have cooked. A lot. I have fully embraced trying to eat as locally and seasonally as possible, and am loving every minute of it. Since no summer meal is complete without tomatoes, zucchini or corn, here is a mini-roundup of some of my summer favorites! Hopefully you can still find some great tomatoes and zucchini in your garden or farmers market before fall is officially upon us!
Everyone has a slightly different meaning of appropriate cook-out foods depending on your cultural and regional backgrounds. Growing up in NJ, a summer BBQ always meant hamburgers and hot dogs, potato salad, and chips. To my husband, who was born in Brazil, no cook-out is complete without linguica (Brazilian sausage) and short ribs. I have also heard that BBQ and cook-out can signal two totally different affairs if you are from the southern US.
No matter what, it is hard to disagree that anything off the grill just screams summer. My husband got a new Weber charcoal grill for his birthday yesterday, so we are excited to have many grilled treats this summer. Here are some of my favorite summer recipes for the grill. These are all perfect for any special graduation celebrations or Memorial Day BBQs coming up!
written by Jen
Thanksgiving has to be one of my favorite holidays. Growing up in a family of fantastic home cooks has always meant some pretty spectacular feasts. As a kid, Thanksgiving was always held at my maternal Grandmother’s house. We would start with Sweet Potato soup, a pureed soup similar to butternut squash soup but slightly thicker. Turkey was, of course, a highlight, but her creamy garlic mashed potatoes stole the show. After they retired to Florida, my mom took over hosting this holiday meal. Several new traditions were born, including a flavorful Cranberry-Apricot sauce and a crowd-pleasing French Bread Stuffing with Fennel and Sausage (both adapted from a Cooking Light cookbook). This year, I have the honor of hosting Thanksgiving in my Boston home. I will be keeping some traditions, as well as finding my own signature contribution. Here is a preview of some things that have caught Chelsea and my
eyes stomachs, all brought to you from fellow bloggers!
Quinoa Salad with Butternut Squash, Dried Cranberries & Pepitas by Two Peas & Their Pod
Roasted Sweet Potatoes with Honey and Cinnamon by My Kitchen College
Honey Butter Pumpkin Dinner Rolls by Averie Cooks
Roasted Brussels Sprouts, Bacon & Apples by Little Pink Monster
Bourbon Apple Sangria by Climbing Grier Mountain
Summer happened overnight in Boston, it seems. It has been warmer here than it has been in Southwest FL for the past few days! Now that is hot. When my thermostat reads 88F INSIDE the house, there is absolutely no way you can convince me to turn the stove on for longer than absolutely necessary, let alone even think about using the oven. I have survived 4 Boston summers with no A/C, but if it stays this hot for much longer I might break!
To beat the heat, I end up eating a lot of salads in the summer. While I love my leafy greens, salads don’t have to be so monotonous. Here are some of the things I have been making lately:
A lovely, multi-colored, Mexican-inspired salad that is sure to brighten up any meal. I mixed mine all together right away and have enjoyed it for lunch for the past few days. You can eat it plain, serve it as a side for taco night, or even fill a tortilla with it! For those of you afraid of the long ingredient list, most of the work is just simple veggie chopping! Jicama is the most unfamiliar ingredient, but is a wonderful, naturally sweet, tropical starch-y vegetable that adds great crunch and flavor. I can see this recipe easily becoming a summertime lunch staple! I think it would be fun to turn it into a layered jar salad the next time I make it!
Who said fruit salads are just for dessert? This Mango Blueberry Quinoa Salad also makes for another great lunch salad! The lemon-basil dressing is refreshing, and the blueberries and mangoes are unexpected but delicious. This is a must-make for any fruit lover!
The last summer salad I made to go along with these delicious Chipotle Shrimp Burritos with Avocado Crema. I would highly recommend these burritos – simple, spicy, and flavorful. I cheated on the avocado crema and simply mixed a store-bought packet of guacamole with a spoonful of Greek yogurt, some extra cilantro and lime. To balance out the spicy shrimp, I kept the salad on the lighter side. This literally came together with the odds and ends left in my fridge, freezer and pantry from the week! The palmitos are acidic, soft, and refreshing. The edamame provides protein and substance, and the corn has a great natural sweetness. The dressing is heavy on lime, giving it a nice, fresh summer flavor. It reminds me of a grown-up version of succotash with a little South American flavor. It could easily be made into a main meal by adding some avocado and increasing the portion size!
Question: How do you stay cool on hot summer days? My favorite response from a friend: “I eat popsicles in my underwear.”
serves 3-4 as a side dish
1 can hearts of palm (palmitos), drained and sliced
1 1/2 cups shelled edamame, cooked according to package instructions
2 ears corn, steamed (about 1 1/2 cups if using frozen)
1 cup loosely packed cilantro, minced
3 scallions, greens and whites, sliced
3 limes, juiced
1 tbsp olive oil
1 tsp rice wine vinegar
1/4 tsp salt and garlic powder (or to taste)
Cook the edamame according to package instructions. Allow to cool. Steam the corn for 3-4 minutes. Once cool, cut the kernels from the cob. Mix the corn, edamame, and sliced palmitos together in a bowl. Add the sliced scallions and minced cilantro. Whisk together dressing of lime juice, olive oil, and rice wine vinegar. Season to taste with salt and garlic powder, then stir to combine. Refrigerate for 1 hour before serving.
Everywhere I look lately, there are tacos. Really fun and interesting looking tacos. Like these and these and these. I even made my own! I would venture a guess that tacos are one of the trendy foods this season, and I am loving it! Bright colored veggies packed with flavor on a warm corn tortilla is totally my idea of fun backyard summer food! More so, I love the ideas that are breaking tacos out of the box. These recipes are certainly more creative than my memories of family taco nights, and are sure to liven up your dinner table!
These tacos are a fusion of cooking influences in my life right now. My boyfriend, who is Korean, has been teaching me some basics about Korean cooking, and I have learned how to make some simpler traditional dishes like kimchi jjigae and ssam jang. Learning this new style of cooking, and having a fridge full of new-to-me condiments, has started to spark my creativity and put ideas in my head of how to combine our food heritages. Thus, after a weekend of Korean cooking and a brief glance through the most recent Cooking Light magazine my mom lent me, the idea for these tacos were born! Korean pulled pork, a simple ginger cucumber, and a great scallion slaw, and it worked! The meat is tender and flavorful, with rich and complex notes upfront and a slow spice that follows. The cucumbers and carrots are crisp and refreshing, and the scallions nicely finish off the taco.
Some notes on the recipe: First, you might be scratching your head about the pork. Isn’t she a vegetarian? Well, recently, I have slowly started to add meat back to my diet. (My decision was made mostly for personal health reasons that I won’t fully discuss here.) I am still eating vegetarian meals 80% of the week, but am making a conscious effort to make a meal that includes meat at least once a week. After 5-ish years of vegetarian cooking, this has required a little more planning and experimentation than I expected! Also, don’t be intimidated by the super long ingredient list that follows– most of it is for the meat marinade and is pantry-based. The only “specialty items” are the Hoisin sauce, which can be found in most major supermarkets, and the gochujang. That might be a little harder to find, unless you have an Asian food market in your area. It is essentially a red pepper paste that adds a slow, sweet spice to your meat. If you can’t find it or don’t love spice, replace it with ketchup. Lastly, make sure that you take the time to toast your tortillas! A warm corn tortilla is much more pliable and tastes better, really giving the finishing touch to this dish!
Question: How do you feel about the changes on my blog? Over the past two years, this blog has been an outlet to record and share what I have been making and the things that excite me. I realize that I have many vegan/vegetarian readers, but feel that it is important for me to share how I have been eating! Like I said, most of my meals will still be largely vegetarian, but I hope to reflect the new styles of cooking I am learning to incorporate as well. I hope you will continue as I adventure in cooking and healthy living!
12 corn tortillas
2 lb pork (shoulder, butt or loin all work well)
1-inch piece ginger, minced
4 cloves garlic, minced
2 tbsp Hoisin sauce
1/3 cup soy sauce
2 tbsp sesame seed oil
3 tbsp gochujang paste (or ketchup)
3 tbsp rice vinegar
2 tbsp honey
2 star of anise
1/4 tsp fennel seed
1/4 tsp cinnamon
1/2 tsp black pepper
Combine all ingredients in a slow cooker. Set to low and cook for 7-8 hours. Pull meat apart using two forks to create pulled pork. Mix desired amount of residual sauce into meat.
cukes and carrots:
4 medium pickling cucumbers, julienned
3 carrots, julienned
2 clove garlic, minced
2-inch piece ginger, minced
4 tbsp rice vinegar
4 tsp sugar
2 tsp sesame seed oil
Combine the matchstick-sized cucumbers and carrots with the marinade ingredients. Shake and then refrigerate, covered, for at least one hour.
2 bunch scallions (greens only), julienned
1.5 tbsp sesame seed oil
3 tbsp rice vinegar
1.5 tbsp red chili flakes
Cut the scallion greens into 2-inch chunks, then julienne into thin strips. Combine with remaining ingredients and refrigerate for at least one hour.
Warm a corn tortilla in a skillet or griddle. Layer cucumbers, carrots, scallions and pulled pork. Fold and enjoy warm!
Ginger might not be the first thing that jumps to mind when you think of fall, but in reality is one of the unsung heroes of this culinary season. That might sound a bit extreme, but bear with me. What makes the pumpkin in pie sing? Ginger. A really great apple or pear crisp? Ginger. Breads, cookies, pies, and fruit crisps all rely on cozy spices to make them truly come to life. Ginger happens to be one of my favorite flavors, but can be a bit aggressive and divisive. If you love strong ginger flavors, then this post is for you.
It all started out with the goal of making homemade candied ginger. I love the store-bought version, but it is expensive and very sugary. I set out to make my own and, thanks to Pinterest, found this great recipe and tutorial. The cashier at my grocery store looked at me funny when I walked away with a rather large ginger
knob tree, but I was determined to accomplish my goal! The result – decent. Honestly, not as great as the store-bought version, but also could be cook’s error. My syrup over-boiled, dried out, and likely didn’t cook for quite long enough. The candied ginger is tasty, but not a solely edible treat like its store-bought counterpart. The resulting ginger syrup, however, is delectable. I cannot get enough!
Here are some ideas of what I have been doing with my ginger creations!
Honey Ginger Butter: Mix 1/4 cup of ginger syrup, 1 tbsp honey, and 1 stick softened butter. Whip with an immersion blender, and then refrigerate in a small container until solid. Goes great with pancakes, waffles or this amazing Honey Whole Wheat Pumpkin Bread!
Coconut Ginger Granola: Maybe the best granola I have ever made… seriously. I made a few changes, like using butter instead of coconut oil and adding a dash of ginger syrup and it is DELICIOUS! You should definitely try this.
In case that isn’t enough for you, here are some ginger recipes I tried out last year…
…and some I have my eye on!
Question: Are you a ginger fan?