How to make popcorn that’s easy, healthy and super yummy! It just takes three ingredients from Trader Joe’s and a microwave popcorn popper.
A bag of shredded Brussels Sprouts = good eating ahead!
Start by sauteing some garlic and onion in olive oil.
Add more onion and the bag of B. Sprouts. Include the balsamic vinegar and water as recommended on the bag.
When done, I also squeezed some lemon juice on top. I did not use bacon, but that could be a meat-eater’s happy addition.
I separated the batch into four containers for easy access at meal time.
Here’s the official recipe, but be creative and make it your own:
I love going off the beaten path. That’s definitely true when it comes to travel, but also when it comes to veering from any norm: Mix-and-match clothing; home design; cooking.
And when it comes to reconstructing what’s for dinner, my favorite tailor-made dish is soup.
Last night, tortilla soup became palatable to a paleo-dieting friend by leaving out the tortillas. Just as delicious as with.
I loaded it with chicken, but take away the chicken and it becomes a veggie delight. Leave out the tomatoes and add some white beans, and your acid-adverse friends will chow down.
Here’s what I put in the pot. Take note, but don’t be afraid to make it your own. You can’t go wrong.
Tortilla Soup Recipe – without tortillas
- 3lbs chicken breast (I used TJ’s frozen chicken to keep the cost down.)
- 3TBs olive oil
- 1 large onion, chopped
- 6 cloves of garlic
- 2 quarts of chicken stock – try veggie stock, plain water, or go a completely different direction with something like TJ’s Butternut Squash soup
- 1 28-ounce can of diced tomatoes
- Juice of 2 limes
- 1 bunch of cilantro
- a whole lot of cumin and chile powder (unmeasured/to taste)
- A dash of salt
- Sides: chopped cilantro, chopped onion, sliced avocado, shredded Parmesan cheese, shredded Cheddar cheese, hot sauce
I don’t have a fine mesh strainer, and I don’t want to lose a drop of juice to a seed-protective squeezing cloth. I was tired of digging seeds out of the lemon, always missing some and having to search for them in food.
THEN, I always missed some in the food and a mid-meal bite with the promise of being delicious came to a screeching yuck when I bit into the little lemon renegade.
Enter: The garlic bag. I was grateful to discover a good use for an item I was about to toss out.
Do you have a tip using an item in a new way? We’d love to hear about it! Please share your discoveries in the comments.
Whether you’re in China, Italy, Russia or Mississippi, dumplings, no matter what they’re called locally, are often what’s for dinner.
National Public Radio honored the small, doughy, culturally shared food with a week of its own. NPR offered dumpling stories, information and how-tos including pierogi, tortelloni and shumai. (NOTED: they all end with an “i.”)
If you’ve noticed our header photo, you’ve probably guessed that TJ’s Chinese Gyoza Potstickers are one of our all-time faves and a grocery-list regular. Likewise, TJ’s shumai. So, we were extremely thrilled about the coverage and the week-long commemoration.
If you missed the tweets, the instagram pics and vids or the broadcasts, here are a few links to help you catch up and/or relive the moment:
You have to realize that “cool summer night” is not a term we use often in August in Kansas City. In fact, could this be a first? Probably not, statistically speaking, but for me it is.
However, the stars aligned for my cooking sense this week, preparing me for just this sort of fluke weather.
Recipe for a healthy summer hot soup:
1) Poach three or four frozen chicken thighs.
2) Reserve the water to use as stock.
3) Wait 24-48 hours for a chilly day in August.
4) Transfer chicken stock to pot, add:
- three chopped onions
- three minced cloves of garlic
- a handful of chopped cilantro
- slices of fresh lemon
5) Ladle into a bowl
6) Add salt, fresh lemon juice and freshly grated Parmesan cheese to taste.
Enjoy and stay warm until the 90-degree weather returns in a few days.
This post is part of the WordPress Weekly Writing Challenge: Fit to write
How to make a tuna salad sandwich without the bread
- One can of tuna
- 1/4 to 1/2 onion, chopped
- Several chopped dill-pickle sandwich slices
- A bowl of torn lettuce
- Chopped tomatoes to taste (not shown)
- Dressing: A smattering of olive oil, drizzled balsamic vinegar and the juice from half a lemon
Same sandwich, just served in a bowl instead of a plate. Oh, and without bread. Details.