Many people don’t realize this, but before creating Food Heaven Made Easy, Wendy and I used to work for the New York City Department of Health in the Bronx. We taught cooking demos and nutrition workshops at farmers markets located in communities with limited access to fresh produce. Every week, we showed people how to […]
I couldn’t make enchilada sauce and not make enchiladas. It just doesn’t make sense.
And because I’ve somehow never put sweet potatoes in enchiladas (practically my favorite food), it had to be done. May we present EPIC Sweet Potato Black Bean (+ Kale!) Enchiladas!? Let us show you how it’s done.
This 9-ingredient recipe starts with perfectly roasted sweet potatoes cubed and tossed with smoky spices.
I realize that of all the recipes I could share, breadcrumbs may seem like the least cool thing. Plus, do a search on the internet and there are thousands of different ways people make breadcrumbs. Yet, I’m sharing anyway. Primarily because it’s less important how you make breadcrumbs. It’s more important that you do it and you have a few ways in your repertoire to use them.
I’m really the only bread-eater in our house and while I try and freeze bread, I still end up with a stale, end-of-loaf piece. Of course, these breadcrumbs don’t have to wait until you have old bread. Make them with fresh bread- it’s just as good!
1: As a Topping
I’d leading with breadcrumbs as a topping because I’ve been rather obsessed with this as of late. Homemade breadcrumbs can have such a wonderful flavor. They go perfectly with eggs, salads, and soups. I keep a container of breadcrumbs on the counter to sprinkle on my breakfast egg skillets and use in place of croutons in homemade salads.
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2. As a ‘Soaking’ Agent
I’ve always heard breadcrumbs work as a binding agent. I could see how that could be correlated but breadcrumbs soak up liquid, which is especially helpful in vegetarian cooking. Think of you favorite vegetable cakes or lentil bites. The breadcrumbs help ‘beef’ up the texture and work with the eggs to be the foundation of most of those recipes.
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3. As a Crust
Finally, breadcrumbs make for a wonderful coating. While this technique is mostly used in meat, vegetables can benefit from a lovely coating of breadcrumbs. In fact, I’ve been making baked/breaded cauliflower for years as an easy/healthy snack. Breadcrumbs also work well as a crust/topping like in casseroles and cassoulets.
Try them in:
Herbs: Breadcrumbs are the perfect place to use dried herbs. Try adding dried thyme, rosemary, parsley, tarragon, and/or sage.
Gluten-Free: Pick up a loaf of your favorite gluten-free bread and use the same recipe.
Ghee: Instead of the olive oil, use melted ghee for a nice flavor-boost. I love using ghee-made breadcrumbs on salads.
[tasty-recipe id=”36354″] continue reading
If I owned a brunch spot, this quencher would be on the menu. I posted some photos to my Instagram Stories last week, and wanted to follow up with the recipe. What you see here is a vibrant morning elixir made with homemade goji nectar, coconut water, and a boost of whatever citrus you have on hand. In this case I used blood orange juice. Add a splash of tequila (later in the day), and you’ve got a nice cocktail on your hands. 😉
Goji berries are celebrated for being rich in nutrients, beta-carotene and lycopene. High in anti-oxidants. I like their tartness, and primarily use them as an accent in salads, and grain bowls, or on top of open-faced sandwiches. I also like to make goji tea, and goji nectar on occasion, and that is the base of what you see here.
The only wildcard you should know about relates to timing. You’re going to want to soak your goji berries ahead of time – for a few hours at least, or overnight. After blending, your goji nectar base will keep for a few days, so you can use it in smoothies, cocktails, chia bowls, or whatever else you can dream up.
There are a few different granola camps. This one falls squarely in the great, everyday, healthy granola category. Instead of the cookies masquerading as granola camp. It is my new favorite thing, and I’ve had it on my counter for weeks now. Give it a go!
Midnight black and deeply chocolate-flavored with dark black cocoa and cocoa nibs, this granola is packed with heart-healthy oats and seeds. Naturally sweetened, clumpy, and crunchy, the recipe calls for just a small splash of olive oil, and leverages a secret ingredient to bring it all together.
Is Homemade Granola Bad for You?
This is a question I get asked a lot. The short answer is, many granolas have a lot of sugar in them. And, many granolas have a lot of unnecessary added fat or oils. We’re essentially talking about cookies in clumpy form, which, I think we can all agree is delicious. As the foundation for your daily breakfast? Laugh / cry. My hope is today’s recipe will be a nice alternative.
My Healthy Granola Inspiration
In Los Angeles last month, I finally made it to beautiful Botanica. After dinner, Emily Fiffer, one of the inspiring owners, sent us home with a tote of treats for our long drive back to San Francisco. Included was a jar of Botanica’s Cacao Coconut Granola. In short, it was a (serious) granola revelation – crunchy, clumpy, deeply chocolate flavored, short ingredient list. The Botanica granola was the jumping off point for this recipe, and if you want to take that recipe for a spin as well, you can find it here.
The main tweaks? I used whipped aquafaba (the liquid in a can of chickpeas) as the binder, allowing me to scale back the added oil by a good chunk. Black cacao gives you that midnight chocolate flavor reminiscent of Oreo cookies, but regular cocoa powder is also great! And, I dial back the sweetness a shade.
The Magic of Aquafaba
Have a look below. What you’re seeing is aquafaba. If you have a can of chickpeas, you have enough aquafaba for this recipe (the liquid in the can). It is whipped into peaks, and the other granola ingredients are folded in. It’s a fantastic medium for granola acting as a binder, helping to deliver that clumpy magic everyone loves. Aquafaba behaves much like whipped egg whites, but by making granola with aquafaba you can do a version that can be enjoyed by a wider range of people, including vegans and people trying to work more whole food plant-based meals into their diet. And now I’m itching to remake this rose petal granola using this technique!
If you’re going for healthy granola, you’re going to want to opt for healthful toppings. I like this granola served over yogurt, with a side of whatever seasonal fruit looks good. You can see it pictured here alongside sliced bananas and strawberries. There is a sprinkling of goji berries and rose petals as well. It’s also good in a simple bowl of mylk or milk – I like almond or oat.
Continue reading The Perfect Healthy Granola (Low Oil & Naturally Sweetened) on 101 Cookbooks
Considering how much we love enchiladas, it’s insane that we didn’t have a go-to enchilada sauce recipe on the blog. Obviously, that had to change.
Meet your new best friend: saucy, spicy, red enchilada sauce ready in 30 minutes. Swoon! It’s so easy. Let us show you how.
The base for this hearty sauce is sautéed onion and garlic and a mixture dried chilies.
When spring hits, it’s easy to get excited about asparagus and strawberries. I get it, I do that too. However, there are some other items that deserve your attention. Take for example, the hakurei turnip. These turnips are a bit more mild in flavor compared to the larger variety- and that goes for both the roots and greens.
While you can eat hakurei turnips raw, these pan-fried turnips deserve a try. I don’t like to overcook them but with a nice char on the outside, the flavor is the best of the raw and the cooked flavor. I tried this recipe with and without shallots. You can certainly add a member of the allium family but I found no matter what I tried, the flavor overpowered the turnips.
Being registered dietitians, we are constantly talking food. In this episode of the Food Heaven Podcast, we’re taking a fun twist and talking about where we shop for food. Take a listen and let us know your favorite places to shop too! In this episode, we’ll cover: Where we shop Seasonal shopping Shopping on a […]
Some recipes just happen (like this one). We had some leftover greens and a ripe mango and had just made some super saucy tempeh. I realized all that was missing was a little peanut dressing, and just like that, we had a delicious side on our hands. Bonus? It looks (and tastes) like a rainbow.
Care to make this easy 15-minute recipe with us? Gather your supplies and let’s make something tasty.