Today we’re answering this listener question…what are some good flavorful seasonings for reflux? Listen to this week’s episode to learn about lifestyle strategies you can incorporate to manage reflux symptoms. What is reflux? Let’s start off by quickly going over what reflux is. It basically happens when the lower esophageal sphincter opens spontaneously or doesn’t close […]
If there’s one thing that rules my component cooking, it’s sauce and sauce-like recipes. Making a sauce or two a week can bring all your meals together. I can’t remember how I started making harissa but it’s become a favorite component of mine. The smoky, spicy flavor works well with many different recipe types and is a perfect partner for vegetables and legumes.
Red harissa paste is most prominent in North African and some Middle Eastern cooking. From what I can tell, each region does harissa differently. While I love a traditional harissa, my variation is based on ease of use/what I have on hand most often (roasted red peppers and chipotle peppers). My version is also on the slightly more mild side thanks to a heat-avoiding husband. I recommend trying a few different variations to find which combination of flavors you like best. You can also buy store-bought red harissa but the flavor is not as good as homemade!
One of the reasons I love cooking is the constant flow. Sure, there are recipes I never change. But, a recipe I may have loved years ago can also morph and chang into something new. This quinoa slaw is a perfect example. It’s a combination of two different recipes from the site that have worked themselves into one. Yes, it’s like a slaw but with the bulk of quinoa and almonds, it’s easily a lunch salad.
This Spicy Spiralized Carrot Black Bean Salad Bowl is bringing the heat this week! This salad is Mexican-inspired, and contains a blend of vegetables that pair perfectly with our homemade chipotle sauce. Have any of you had chipotle peppers in adobo sauce? They’re one of my favorite kitchen pantry items, and add a distinct burst […]
If you’ve ever tried my recipe for How to Make Tofu Taste Good (or the new quicker method), you’ve likely fallen in love with tofu.
Prior to discovering this method – which crisps the tofu up in the oven without any oil or cornstarch – I wasn’t a big fan of tofu. But it’s since become my tried-and-true method for pretty much all things tofu!
The baking method works beautifully in this simple, 9-ingredient vegetable stir-fry infused with almond butter for added protein and nuttiness.
Growing up, the liberal arts college in my hometown would hold an international celebration every year. It was, by far, one of my favorite things to attend. The college had a sizable student population from different countries and this event allowed all those students to showcase items and food from their cultures. When you’re in a rural midwestern town, it can be an eyeopening (and delicious) experience.
These tacos are based on a hazy memory of delicious, spicy tacos. I wasn’t the biggest fan of tacos back then (shocking, I know), but these still tacos still hold. After a bit of research, I found the tacos were most likely a variation on the classic chicken tinga taco which has a base of a spicy chipotle tomato sauce. These white bean tacos are my riff on tinga tacos using canned tomatoes for ease of use.
WHY DRINK WATER? Water has so many important roles in the body. It provides a medium for our cells to carry out the necessary functions such as nutrient metabolism or other enzymatic reactions. For one, it helps to maintain a healthy body temperature. It also lubricates and cushions joints, protects your tissues and spine, and […]
It is asparagus soup season. The markets here have shifted from yellow and orange orbs of citrus to banks of green asparagus, baskets of artichokes, bouquets of green garlic, and tiny favas the size of my ring finger. There are massive tangles of purple lilac and eggs for sale in shades of cream, pale blue, and soft mocha. I’ve braised baby artichokes every night this week, and made this soup twice. Do you remember the simple carrot soup I highlighted a while back? This is the asparagus soup version. I trade in asparagus for the carrots, then tweak a bit depending on what I have in the kitchen. But, really, it just goes to show how you can evolve your favorite recipes as the seasons change. For lunch I might reheat it, grab one of the hard-boiled eggs I try to keep on hand in the refrigerator (pictured below), and then root around for something crunchy – nuts, crackers, seeds. Or keep it simple (video version) with some chives and a drizzle of shallot or lemon oil. Give it a go!
The version just above is pictured with grated hard-boiled egg, crackers, and a dollop of creme fraiche. And the video version is chopped chives, with a few of their blossoms, and a drizzle of shallot oil – but lemon oil, or just nice extra-virgin olive oil would all be good choices.
Continue reading A Simple Asparagus Soup…
If I can turn something into a fritter or cake, I will. They are comforting, easy, and can be a perfect addition to a weekly meal plan. I’m always a fan of these cauliflower cakes and quinoa cakes, but these chickpea fritters are a solid all-season recipe. If you have cooked chickpeas on hand, you can most likely make these fritters. For the spice, I use Ras El Hanout for a Moroccan flair but you could easily swap that out for something less involved. Read more and see the recipe.
Peanut. Butter. Fudge.
Yes, I’m on a fudge kick, and no one is gonna stop me.
This fudge was inspired by its chocolate fudge cousin and is somehow even easier to make. Probably because it only requires 4 ingredients and 30 minutes to make.
And yes! It’s still naturally sweetened and surprisingly healthy for you (hello, protein and healthy fats).