Got leftover corned beef and need a break from sandwiches or hash? Try adding it to these quick drop biscuits – no kneading or rolling required. Along with a pot of cauliflower soup, it’s what’s for dinner in our house tonight.
Last year for St. Patrick’s Day I decided to surprise my Irish-American husband with a traditional corned beef and cabbage supper. Surely he would be thrilled and grateful, overcome with joyful childhood memories? Well – not exactly.
Even though the promise of spring is only a few weeks away, my vegetable garden is still a threadbare blanket of winter’s despair.
OK – that’s a little dramatic, but month after month of cold, dark days can really bring on a case of Spring Fever in a person. The remedy? Planting a pot of pea shoots or micro salad greens indoors, to savor spring a little earlier than Mother Nature intended.
Subee’s Kitchen (Photo credit Katrina Mojzsez)
Some of you may have seen the glamour shots of our kitchen on Houzz – it was listed as one of the site’s Top 10 Kitchens of 2012 and has been added to over 300,000 idea books (and counting).
Until this week, however, very few had seen what the kitchen looked like before its Cinderella transformation:
Tomorrow is Valentine’s Day – an especially fun and goodie-filled holiday for kids, as well as for women with creative, generous, romantic spouses . . .
While expressing love with a Valentine’s card is always appropriate, a little homemade treat can make the sentiment even sweeter. These Oreo cookie pops look fancy and festive, but can be assembled and decorated in less than half an hour. Sweet mother of shortcuts!
Are you as excited as I am about watching TV this Sunday? The suspense, the egos, the drama – man, I love those commercials!
Another reason to get excited about this Sunday? An excuse to eat nothing but snacks and appetizers all day long. Sometimes I wish every meal could be comprised of nothing but appetizers. (And aren’t the hors d’oeuvres always the best part of a wedding or any catered event? Why is that?)
If you’re looking for a super-simple, super-delicious appetizer for Sunday, or for any day, try these 3-ingredient Blue Cheese and Bacon Dates (with Green Olive Tapenade, but that adds a few more ingredients). Not a fan of dates? I bet that’s because you’ve never tried them stuffed with blue cheese and snuggled in bacon, baked until the three ingredients meld into one crisp, salty-sweet, mind-blowing bite. (Did that all just sound like a commercial?) Continue reading
In our family, the birthday person gets to pick what he/she wants to do for his/her birthday dinner. Sometimes a favorite home-cooked meal is requested, and other times (often times) the wish is for a trip to Benihana.
For my birthday dinner last week, I was deliberating between Shanghai Jazz and Smashburger when my friend Susan presented another option: a multi-course tasting menu at Michelin-starred chef David Bouley’s Tribeca test kitchen, complete with wine pairings and hands-on instruction. Hmmm.
Everyone in our house grooves on crispy roasted broccoli, so it’s in heavy rotation on the dinner menu playlist.
However, no one but me will eat the stems or stalks. I’m not really sure why this is, but I’d guess it’s because the florets get so much crispier than the stalks. Whatever the reason, I end up with pounds and pounds of broccoli stalks that I can’t bring myself to throw out. (We had to stop putting food in our backyard compost pile because the rats and raccoons thought they’d stumbled upon a 24/7 gastropub.)
So now, whenever I make roasted broccoli, I chop up the underappreciated stems and store them in a gallon-size ziplock bag in the fridge. (They’ll keep for weeks.) When the bag’s full, it’s time to make Cream of Broccoli soup.
Wait – keep reading! If the idea of a kale and quinoa salad sounds less than appealing, I should also mention the crunchy toasted almonds and tangy-sweet balsamic dressing. And, that this delicious fiber-fest is also vegan, gluten-free, low-calorie, nutrient-rich, and filling. FILLING! Now do I have your attention?
This New Year’s Eve, I intend to make a few toasts. As in, toasted baguette slices, slathered in creamy Wild Mushroom Fondue and drizzled with a little black truffle oil. One last holiday hoorah before the austerity of the New Year begins. Then it’s back to carrot sticks and kale salad for a while. Continue reading
Subee's Kitchen 