Quinoa (KEEN-wah) is a tiny seed that’s made the big time, and for good reason. It’s gluten-free, loaded with nutrients, and is considered a complete protein. It also makes a great picnic or party salad, like this one with roasted sweet potatoes! (Recipe adapted from Earthly Choice Quinoa.) Quinoa itself is pretty bland, so it really benefits from a seasoned vinaigrette and other flavor-helpers. Double the recipe for a crowd, or for lunches and leftovers.
Continue readingLocal friends living within the Chadds Ford Junxion magazine distribution area may have noticed a familiar face among the pages lately!!
For everyone else, here’s a reprint of the recipe. Sometimes just a simple herb sauce is all it takes to elevate a classic comfort dish. Try this with a rotisserie chicken for an easy/fancy spring dinner.
Popovers are magical. Golden-crisp outside, airy and delicately egg-y inside, these savory treats soar into towers from a thin, leavener-free batter. They also have the power to lure groggy teenagers out of bed on a Monday morning. Amazing!
I used to think I couldn’t make worthy popovers without a special popover pan. (Many recipes say it’s OK to make them in muffin tins, but to expect a lower rise and denser texture.) So I bought the pan. It did make beautiful, lofty popovers, but I always struggled to get them out of the pan – no matter how much butter I used to grease the cups. Plus, I’m not a fan of single-use kitchen tools that clog drawers and cupboards. Thus began my quest for a simple popover recipe that would produce beautiful results in a regular ol’ muffin tin – and le voilà!
Maybe it’s all the hype around PyeongChang and the Winter Olympics, but I am now officially hooked on the sweet/spicy/zingy/umami-rich flavors of Korean barbecue sauces and might need an intervention. It all started when I discovered We Rub You sauces while cruising the international aisle at WholeFoods. Continue reading
It’s a well-known fact (just ask Oprah) that eating more vegetables is the key to a healthier diet. (We won’t talk about the specter of lectins here. Long live the tomato!) Vegetables = fiber and vitamins with fewer calories. Ergo, by stuffing a ton of zucchini into these cute little chocolate-laced muffins, you get a healthy yet tasty treat. WINNER! Maybe even the next “Too Good to Be Healthy” winner? Let me know what you think. PS – If it seems like I’ve gone link crazy, blame it on theSkimm. Continue reading
When some members of the household lean towards cheeseburgers and ketchup while others campaign for frijoles y salsa, dinner can become a divisive issue. Finding middle ground is a challenge, and more often than not, someone’s dinner dreams are dashed. But because we have to live with each other, we must come together at the table. I propose Baked Cheeseburger Taquitos! Uniquely American fusion fare that can be made ahead and/or eaten on the go. Or quickly roll up some other favorites (shown above): Baked Chicken Taquitos (made with rotisserie or leftover chicken) or Black Bean and Corn Taquitos. So many choices – and none more right (or left) than the other. It’s what makes our country great. Continue reading
Or loca: I’m crazy for these produce department newcomers, ataulfo mangoes. For anyone who loves the floral/tropical flavor of mangoes but can’t stand the fibrous, get-stuck-between-your-teeth nature of the common mango, be sure to stock up on these golden beauties before they disappear for the season.
¡Hola! In honor of Cinco de Mayo tomorrow, I’m reposting links to some of my favorite Mexican recipes. While the outnumbered Mexican army’s defeat of the French at the Battle of Puebla on May 5, 1862 is certainly worth celebrating (unless you’re French, I suppose), any sunny day is good for a Mexican food fiesta. I also included a recipe for my cheater margaritas. They’re not the traditional recipe, but they’re easy to make by the pitcher. (Careful: they’re easy to drink by the pitcher as well!)
Breakfast, lunch or dinner is served! I tossed around some other names for this dish: Leftovers Pie, Crustless Quiche, Make-Ahead Magic for Overnight Guests, Zap-n-Go Anytime Meal Slices. Some of these are better than others, but they all would work. Frittata sounded a little fancier – worthy of the leeks I used in it this time, but it’s not a traditional frittata. It’s also not as heavy as a cream-laden quiche, but I think you get the idea. I’ve made similar versions without the leeks – just a lone, leftover baked potato and some bits from the Christmas ham. That was good too! But leeks work really well here and bring a much-needed glimmer of spring to the table. Continue reading
Double dippers rejoice! With individual fondue bowls, you can dunk every last bite of fruit or cake in warm, rich chocolate – without eliciting sideways glances from your tablemates. Continue reading
Subee's Kitchen 