Korean-inspired Roasted Kimchi Gochujang Salmon is weeknight quick, healthy and delicious. Recipe below.
SALMON IS OUR GO-TO FISH, especially if Terry’s cooking. It’s easy to prepare and delicious. It’s also very healthy (more on that later). Looking for a new way to prepare it, we thought about combining it with another delicious, healthy food: kimchi. We now have another go-to weeknight-quick dish. Continue reading “Roasted Kimchi Gochujang Salmon”
Mint and a drizzle of curried yogurt give this creamy (but cream-free) vegetarian soup the vibrant, fresh taste of spring. Serving it room temperature makes it an elegant, surprising first course.
WE’VE BEEN EATING A LOT OF BROCCOLI LATELY, for all the right reasons. It’s super healthy, of course, but it’s also delicious. Recently, it reminded Marion of a soup she’d made with broccoli and mint long ago, like before we met long ago. It was served room temperature fresh and springlike. She thought maybe she would try to make it again to share here at Blue Kitchen. I reminded her that we had done it years ago. That’s the problem with doing a food blog for nearly 20 years—when you think of trying something, chances are you’ve already done it. We’re going to make it again. You should give it a try, for all the right reasons. Here’s the original recipe.
GRILLING SEASON IS OFFICIALLY HERE. Last weekend, we attended our first barbecue party of the year. The menu was pork, more pork, beef, brats and even salmon. All was delicious, but there was no chicken in sight. For us, chicken is perfect for grilling. It’s flavorful and forgiving, even when overcooked. It’s also versatile. Here are seven of our favorite recipes, borrowing ingredients and techniques from all over the globe. Continue reading “Seven grilled chicken recipes, many global influences”
Fiber-rich, protein-rich Instant Pot White Bean Bacon Soup makes a satisfying meal on its own or a delicious side. Recipe below.
WE’RE TRYING TO EAT MORE FIBER THESE DAYS. Well, even more fiber. We’ve always been fans of various pulses in various forms—lentils, split pea soup, bean soups, chili (with beans, of course)… So it occurred to us to treat some of these favorite main courses as sides, swapping out smaller portions for potatoes or rice or pasta, and serving them with fish or chicken or meat and a salad or other green vegetable. Which led us to this dish, Instant Pot White Bean Bacon Soup. Continue reading “Hearty meal? Healthyish side? Yes. Instant Pot White Bean Bacon Soup”
Glazed Strawberry Bread comes together easily to create an impressively delicious dessert. Recipe below.
DON’T YOU LOVE IT when a recipe is way easier to make than it tastes? This simple Glazed Strawberry Bread is exactly that. Continue reading “Simple, delicious Glazed Strawberry Bread”
Red braising, a popular Chinese cooking technique adapted here for slow cooker, produces flavorful, fork tender pork ribs. Recipe below.
AH, IMPULSE PURCHASES! Not looking for country-style pork ribs at the grocery store recently, we came across some nice looking ones and bought them anyway. Then digging in the pantry, we came across not so much an impulse purchase as an over-purchase, a large bag of star anise. We do use star anise, just not in such impressive volumes. Looking for a way to use both, we came across a classic Chinese cooking technique that I know we’ve experienced when eating out, but never heard it named: red braising. Continue reading “Slow Cooker Red Braised Country-style Pork Ribs”
FOR MANY HOME COOKS, MEAT TAKES THE BIGGEST BITE out of the food budget. And as many of us are trying to boost our protein intake these days, that can be a challenge. There are plenty of cheap cuts, though. Some require a little extra care to tenderize them—or acceptance of the fact that their extra fat is what makes them delicious as well as affordable—but all will reward you with big flavor while saving you money. Here are five cheap cuts we love. You’ll also find links to some recipes to make the most of them. Continue reading “Five top cheap cuts: budget-friendly, protein-rich meat choices”
APRIL IS NATIONAL PECAN MONTH, the National Pecan Shellers Association tells us, adding that the name “pecan” is a Native American word of Algonquin origin that was used to describe “all nuts requiring a stone to crack.” It is said that Native Americans first cultivated the pecan tree. The US Forest Service says that “pecans (Carya illinoinensis) are a commercially important species of nut native to the American Southeast. Pecans are now grown extensively in the southeastern United States and are a prominent part of the regional cuisine.” Pecans are high in antioxidants and can help reduce the risk of heart disease and lower cholesterol levels. They contain more than 19 vitamins and minerals—in particular, according to Prevention, pecans are rich in copper, an important mineral for the nervous and immune systems, and thiamine, a B vitamin key for energy production. Pecans are also rich in zinc, another key nutrient for immune function. And they’re a natural, high-quality source of protein—a current dietary holy grail. Here are eight recipes to help you celebrate this delicious, healthy nut. Continue reading “Eight recipes for celebrating National Pecan Month”
Smoky, meaty and a little spicy, this traditional Mexican dish is hearty, creamy and satisfying. Recipe below.
INSPIRATION FOR THIS DISH CAME, APPROPRIATELY, ON A COLD, WINDY DAY, as we stood in line to order from a taco truck in Milwaukee. It was the much loved Lonchera El Tapatio Taco Truck, a fixture north of downtown. The tacos were delicious, as were the burritos, but what really caught our attention was their frijoles charros, or Mexican cowboy beans. Hearty, smoky, meaty and slightly spicy, they could be a satisfying meal in their own right. Of course, we had to make some. Continue reading “Frijoles Charros (Mexican Cowboy beans)”
PASSOVER IS HERE AND THAT MEANS MATZOH is readily available in stores. During Passover, those who celebrate cannot eat leavened bread. Matzoh (matzo, matzah, matza) is an unleavened flatbread that is part of Jewish cuisine, made with flour, water, salt and maybe a little olive oil. The matzoh you find in stores is crispy, like oversized crackers. Here are two of our favorite ways to use it. Continue reading “Matzoh for breakfast, dessert”