After Thanksgiving the food fest continues with new ways to make tasty leftovers! This recipe uses sausage but can be substituted for leftover turkey instead. It’s a perfect comfort food recipe as the days get colder and the nights get longer. It didn’t take long to throw together either! The beans, wild rice and corn made it a very hearty meal. I had never used turkey sausage in soup but it added some really nice flavors. I used a homemade chicken broth instead of store bought which enhanced the flavor of the soup quite a bit. The rice absorbs a lot of the broth so make sure to have extra on hand to add in later.
Hopefully I won’t sound too dramatic by saying there’s something a little magical about chicken stock. To me, taking leftover bones and inedible parts and transforming them into a healthy and flavorful broth is kind of amazing. It’s also an easy way to improve the flavor of any recipe that requires chicken stock. Not only does it taste amazing, it has been shown to have a number of health benefits. It turns out your mother was right serving you chicken soup when you were sick because studies have shown that chicken broth does help boost the immune system. It is rich in minerals like calcium, magnesium, and phosphorus which promote teeth and bone health. Broth is also high in collagen which helps promote hair, skin, nails and joint health. It is high in the amino acids proline and glycine which assist in ligament and connective tissue health. So I don’t think I’m being too hyperbolic in saying this stuff might be magical. If anyone needs to go through a medical procedure like surgery I highly recommend making a batch and freezing it in portions for when you need it. For added nutrients I recommend using a mineral rich sea salt like Celtic or Himalayan. I also add a teaspoon of turmeric which aids in controlling inflammation. I like to make stock in bulk so I seal a few jars in the refrigerator and freeze the rest in bags.
These scones are a perfect weekend breakfast food that are quick and easy to whip up. The key to making perfect scones is to not over mix the dough. The little chunks of butter create pockets in the dough which results in a fluffier scone. I used dark chocolate chunks and unsweetened dried cherries which paired together perfectly. The scones turned out crusty on the outside, warm and fluffy on the inside. Even though the scones have chocolate and dried fruit in them they weren’t especially sweet. They make for a great grab-and-go breakfast and even a lazy Sunday morning one too!
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What better way to enjoy the Fall weather than with a warm bowl of sweet potato soup? A lot of sweet potato recipes go on the sweet side but this recipe heads in the savory direction. There’s no added sugar or sweeteners which is refreshing because sweet potatoes are sweet (duh) as it is! All you need is some spicy flavors to contrast with the potato’s flavor. The soup is flavored with turmeric and smoked paprika, along with the smokey croutons and creamy greek yogurt. I really liked the contrast between the crunchy croutons and the soup. I garnished the soup with greek yogurt and cilantro. Lime and honey are also optional garnishes. I will definitely be making this a lot on the colder days this season!
For the last few weeks I have been making my own coconut milk. One of the benefits of making coconut milk is having your own coconut flour at the end of the process! This site provides a good how-to for home-made coconut milk/flour. You really can’t go wrong with home-made coconut milk since the flavor tastes much better than canned. I decided to use these ingredients in a filling breakfast recipe and the first thing I thought of was muffins. These muffins are made almost entirely out of coconut, banana and chocolate, no all purpose flour or sugar needed. They make a great breakfast muffin and will allow you to eat chocolate for breakfast guilt free!
Happy Fall everyone! It’s been a while since I’ve posted so I wanted to kick off October with this great recipe for homemade pop-tarts! This recipe turned out to be surprisingly easy and not as labor intensive as I thought it would be. Although it obviously is more labor intensive than just popping a pop-tart in the toaster, the rewards for home made can’t be beat! The pastry is flaky and buttery, just like a pie crust, which really kicked these up a notch in deliciousness. The inside is a simple mixture of cinnamon and sugar but once baked in the oven it transforms into a warm, soft filling. Once you have this recipe there’s no need to ever get store bought again! Fruit fillings, nutella/chocolate, and even savory cheese fillings can be substituted for the cinnamon sugar.* The possibilities for these tarts are pretty much endless!
Summer is almost over but I am resisting that fact by making a bunch of summery food. These black bean burgers are totally loaded with lots of add-ons: mashed avocado, chipotle mayo, tomato, melted cheddar, and crispy caramelized onions. The actual burger is mixed with sweet corn, rolled oats and spices. It’s super filling and loaded with protein. The burgers are a little bit delicate and they do best cooked over a hot saute pan. Everything came together really well and it turned out super tasty! You can always add whatever fixins you want. Some other options would be sprouts, feta cheese, sauteed mushrooms, pickles and lettuce.
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My mom always loved rice pudding, especially if it was from this one grocery store, Jewel, which according to her, “did rice pudding right.” This recipe is made for her because not only is she far away from any Jewel grocery store, she can make a batch of this at home in no time at all. This recipe has way more flavor than any pre-made rice pudding. Adding cinnamon and orange flower water gives the pudding a more traditional Moroccan flavor. The pudding was creamy with just the right type of consistency. You can also garnish the pudding with nutmeg, cinnamon and toasted almond slivers.
This recipe is based on the American Chinese food classic: egg fried rice. Now instead of ordering take-out I can whip up a batch of fried rice on the cheap and in no time at all. This recipe is probably a lot healthier compared to the fried rice at Chinese restaurants. You can give the rice a boost by adding more veggies like bean sprouts, green onion, or baby corn. I had some leftover Korean BBQ Chicken and served it with the rice which was very tasty! You can also add a protein to the rice (like chicken, tofu or pork) to make it more of a main course too.
What draws me to taco recipes is the symphony of flavors from the meats, condiments and sauces. I have never eaten Korean tacos from a food truck but I would hope that they might be like something like this: barbeque style chicken with crunchy coleslaw and spicy sour cream.
These tacos kick everything up a notch in terms of flavor and texture. The chicken is marinated ‘Dak Bulgogi‘ style with a sweet and savory sauce, grilled until caramelized. The coleslaw is a play on American coleslaw, using Napa cabbage (as used in Kimchi) with fish sauce, green onion, sriracha, and mirin. As the chicken is marinating in the sauce, prep the coleslaw and sriracha sour cream and leave it to chill. That way you’ll have everything you’ll need to assemble the tacos after grilling the chicken. The best way to make tacos is just having everything done so that you can time your dinner perfectly and not be scrambling at the last minute! I loved these tacos and will definitely make them again soon.