Friday, October 30, 2015

Introducing Simply Recipes Meal Plans with Gatheredtable

SimplyRecipes.com
Introducing Simply Recipes Meal Plans with Gatheredtable

Hi everyone! For the last couple of months I’ve been working behind the scenes with Mary Egan, co-founder and CEO of Gatheredtable, a powerful, really easy-to-use menu planning service to create customized Simply Recipes meal plans. I’m honored to be Gatheredtable’s first food blog partner!

Mary’s team and I have been sifting through over 1500 recipes on Simply Recipes to find the ones that we think will work best together for nutritious, balanced meals. We’ve set it up so there’s a variety of meat, fish, and vegetarian dishes, and mains are paired with sides that work well with them.

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Tuesday, October 27, 2015

Best Ever Sloppy Joe

SimplyRecipes.com
Best Ever Sloppy Joe

Just hearing the words “sloppy joe” from my mother used to send us kids into a tizzy. There was something wonderfully fun about getting to eat a burger/sandwich that was messy by design.

I first posted this recipe in 2008, after making it for my visiting young nephew. Sloppy joes really are a quintessential kid food, aren’t they?

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Monday, October 26, 2015

Events!

101 Cookbooks
Events!

I've started to post some of the events and book signings I'll be doing in September and October related to the release of Near & Far. First up is a dinner cooked in the amazing fireplace at Camino in Oakland - details here. After that, there will be a number of free signings in October on the West Coast starting with this one with Omnivore Books at the Quitokeeto studio, and then finishing with an event in New York (details to come on the NY event, but it's shaping up to be exciting)...See the full list of events here - details are evolving, but I wanted to let you all know in case you wanted to mark your calendars. I'm very much looking forward to seeing and chatting with as many of you as possible! -h

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Bean with Bacon Soup

SimplyRecipes.com
Bean with Bacon Soup

Did your father ever tell you that when “he was a kid, he walked 10 miles to school everyday, barefoot, in the snow”? My dad did, and I believed him for years. He was from Minnesota; they had snow there. We lived in LA—palm trees, no snow. How was I to know?

We grew up with hearty soups, even though in Los Angeles there was maybe one month a year when it really made sense to eat them.

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Wednesday, October 21, 2015

Sweet Potato Pie with Pecan Topping

SimplyRecipes.com
Sweet Potato Pie with Pecan Topping

Have you ever had sweet potato pie? It’s the Landcruiser of holiday pies. Heavy, dense, feeds many. Similar in some respects to a pumpkin pie, but whereas pumpkin pie is all about the spices, sweet potato pie is all about the sweet potato.

You can actually taste the wonderful flavor of sweet potato in this pie, which is only enhanced, not supplanted by the additions of cinnamon, nutmeg, ginger, and vanilla.

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Monday, October 19, 2015

Super Onigiri

101 Cookbooks
Super Onigiri

Onigiri are so cute! I make these little on-the-go rice balls all the time with leftover rice, and whatever fillings and seasonings are convenient and on hand. You can make them any shape you like, sometimes I'll use damp (lightly salted) hands, other times press them into a mold, for more precision shaping. I think the key is to avoid fussing, or trying to make them too perfect. I posted a photo of these super-onigiri to Instagram the other day - without the recipe. Apologies! I'll try to make good here. These are made with leftover sprouted brown rice and cooked mung beans. They're filled with a bit of avocado, and I made a quick almond-butter + miso slather that I hit with the broiler for a quick flash. I only did little nori strips as wrappers because I was eating them at home, but I'd do a full wrap if I'm taking them for lunch or travel. You can do either.

Super Onigiri RecipeSuper Onigiri RecipeSuper Onigiri Recipe

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Pan-fried London Broil Steak

SimplyRecipes.com
Pan-fried London Broil Steak

“London Broil” used to be a way of describing a method for cooking lean beef cuts such as flank or top round, which originally was to pan-fry it quickly on medium high to high heat, cook it only to medium rare, and then slice it thinly on the diagonal.

The term has since evolved to a method of marinating, and then either grilling or broiling the steak. Furthermore butchers now sell a cut of beef that is called a London Broil which is typically a couple inches thick and is top round.

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Tuesday, October 13, 2015

Kale Waldorf Salad

SimplyRecipes.com
Kale Waldorf Salad

Come fall, one of our favorite things to make with the apples and walnuts from our trees is a Waldorf salad. Here’s a fresh take on this American classic—a kale version. In it we have subbed in kale for the lettuce, dried cranberries for the grapes, and hold everything together with a tangy mayo dressing.

Why kale?

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Monday, October 12, 2015

Thai Zucchini Soup

101 Cookbooks
Thai Zucchini Soup

My intent here was to make a chilled, pureed, Thai curry soup. It would be summery and refreshing, and at the same time, strong with green curry flavor. It would be a fantastic lunch. As you can see from the photos, that is not what happened. Instead, I ended up with a chunky zucchini soup, beautifully spiced with a thin, bright, assertive coconut-lime curry broth. And it was better than the soup I'd originally imagined. Here's why. The best cooks I know are flexible, observant, adaptable, and resourceful - qualities I try to bring with me when I enter my own kitchen. I went to make lunch, prepped my shallots, chopped my zucchini, and things began to progress through the initial cooking process - shallots sautéed, green curry added in a quantity that was assertive but (hopefully) not over powering, and on and on. As I got to the point in the process when I would have removed the soup from heat, pureeing it into silky deliciousness, I realized this approach was going to be mistake. I could sense, just by looking, the ingredients in the pot would not yield a vibrant, bright green pot of wonder, but instead, something a sad shade of green-brown. Options: I could either boost the color with a bit of spinach greens (which I didn't have on hand), or come up with another approach. I decided to keep it chunky, thin the broth out, and aggressively bump up the lime so the green curry coconut broth would be light, bright, tangy, and not overly heavy. I served it over some cooked brown rice, and tricked it out with everything within reach at the time: roasted cherry tomatoes, toasted nuts and seeds (just something to bring a contrasting crunch to the zucchini), and some shallots covered in vinegar with a bit of salt for ten minutes at the beginning of the soup making process. So happy things went down this way. For anyone who might try it - this is a super flexible soup, and you might flare it out with a whole other host of things. Leftovers were top notch - we enjoyed them the next day over beautiful egg noodles.

Thanks for being a great lunch date B. Ferry. Guest room is yours anytime. xo

Thai Zucchini SoupThai Zucchini SoupThai Zucchini SoupThai Zucchini SoupThai Zucchini Soup

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Roast Chicken with Apricot Glaze

SimplyRecipes.com
Roast Chicken with Apricot Glaze

You know the easiest way to make a simple roast chicken something worthy of fancy dinner party? Glaze it in the last few minutes of roasting with a little melted apricot preserves. It will make you look like a master chef!

It’s an old trick, but a good one.

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Friday, October 9, 2015

Favorites List (08.08.15)

101 Cookbooks
Favorites List (08.08.15)

And a few favorite things from around the house, pictured above clockwise from top left. Leaves & Flowers Rosella Mint I drink it cold-brewed & iced, fresh marjoram, white pine deodorant, natural fiber jewelry, dried flowers. xo -h

- True West

- Stiv Wilson is not much of an exfoliator.

- Nettle Bread with Wild Herb Curd

- Thankful for this - the pre-order for Near & Far is one of the top new releases in Vegetarian Cooking & Natural Foods. For anyone who wants a bit more of a peek, a short preview page here.

- Lucky Peach + Liz Prueitt

- I like the idea of having just 10 pieces of clothing.

- A good listen: Bubble Houses

- One Night Kachka

- Nigel Slater + Dumplings

- This is going to be good - Andrea Gentl and Martin Hyers hosted by Aran Goyoaga.

- This twist on Kale & Coconut Salad.

Continue reading Favorites List (08.08.15)...

Roasted Chicken with Apricot Glaze

SimplyRecipes.com
Roasted Chicken with Apricot Glaze

You know the easiest way to make a simple roast chicken something worthy of fancy dinner party? Glaze it in the last few minutes of roasting with a little melted apricot preserves. It will make you look like a master chef!

It’s an old trick, but a good one.

Continue reading "Roasted Chicken with Apricot Glaze" »

Salt Rox Himalayian Salt Review & Giveaway

Steamy Kitchen: recipes and cooking
Salt Rox Himalayian Salt Review & Giveaway

SaltRoxBlock

Salt Matters

Just last night, I was at my parent’s house for dinner. Mom made some homemade dumplings and then exclaimed, “the dumplings are too salty!” She had just bought some regular iodized table salt, and since the salt particles are so small, she accidentally poured too much in the mixture. No more cheap table salt for her — back to the good salt!

Iodized table salt – the regular, cheap stuff, is mined from underground salt tables, and is processed, stripping away all of the valuable minerals. It also contains anti-caking agents to prevent clumping and added iodine (which you don’t need if you eat a balanced diet.)

Sea salt, on the other hand, is minimally processed. It comes from evaporated sea water, and still contains all the trace minerals naturally found in the water.

What is Pink Himalayan Salt?

Himalayan Pink Salt is even more special. It comes from the salt rocks naturally occurring in Pakistan. It too, is minimally processed and contains trace minerals. The pink color is the true natural color of the salt.

According to Salt Rox, The flavor of Pink Himalayan Salt is much more mild than a processed sodium product. The quantity of trace minerals impart a mild and complex taste. 1.2% sulfur, 4% calcium, .35% potassium, 16% magnesium, along with 80 other trace minerals.

Here are some of my favorite uses for Himalayan Pink Salt

Salt-Rox-Shot-Glass-Stocking-Stufer-Christmas-Sq-566x566Salt Rox has shot glasses made from 100% pure Himalayan Pink Salt. Instead of rimming your glass with salt, enjoy a shot of tequila in this Salt Rox Shotz shot glass!

Here’s another use for the Shotz glass, fill it it with smashed garlic cloves, fresh rosemary sprigs, and stuff it in the cavity of a roasting chicken. The salt, garlic and rosemary sprigs will infuse into the chicken, from the inside!

4x8x1plate__76875-566x240We also love these salt plates. The thinner plates are carved to be used as serving plates. We recently had a sushi party at our house and used the plates to serve slices of yellowtail and fresh salmon. The salt delicately seasons the fish.

 

About Salt Rox

Salt Rox is a small, family-owned company located in Central Kentucky. We’re passionate foodies! We are trendsetters, investigators and inventors… and we love sharing that with you! We manufacture Pink Himalayan Salt Cooking Plates and other complementary Himalayan Salt products to enhance and season your food, before and during the cooking process. Our goal is to introduce gourmet products that complement and enhance your cooking and eating experience! We invite you on this journey with us!

Salt Rox $75 Giveaway

Salt Rox is giving away a $75 gift certificate.

 

The post Salt Rox Himalayian Salt Review & Giveaway appeared first on Steamy Kitchen Recipes.