I love garlic. I use it in most of my dishes and highlight it’s bold flavor in recipes like my garlic pasta, where I use a whole head of roasted garlic. One snack dish I make quite often is sautéed garlic edamame. Edamame is usually boiled in water then eaten plain or with a pinch of salt, but I just love the flavor combination cooked with crushed garlic.
Roasted Brussels Sprouts and Potatoes – A Quick One-Pot Side Dish
Roasted vegetables are a staple appetizer in my kitchen. It’s forgiving and a nice way to use up any left-over vegetables you may have in your pantry or fridge. This time of year I always keep some Brussels sprouts and potatoes on hand which make for a nice combination when roasted together. Top with some crispy prosciutto (or bacon) for flavor and you have a nice side dish or standalone entree.
How to Make Vanilla Sugar – Vanilla Beans Infused in Raw Cane Sugar
If you like to bake, this vanilla sugar recipe should be a pantry staple. But I’m not even sure if I should call it a recipe, it’s so easy! The only two ingredients are vanilla beans and sugar. I used raw cane sugar, which is not chemically refined and similar in taste to brown sugar. Use this in place of regular sugar in baked foods like cakes, cookies, muffins, or granola. I don’t bake too often, so I like to use it in my hot cocoa or teas.
Sugar-Free Vegan Milk Shake with Goji Berries and Bananas
I always have a container of almond milk on hand. I use it in baked foods, in my oatmeal or muesli. This time I’ve made a vegan milk shake, and almond milk is an ideal non-dairy alternative with its creamy consistency and nutty flavor. It contains no lactose or cholesterol, so if you want to reduce your consumption of dairy it’s great to use as a healthy substitute. Stay tuned for my recipe on how to make your own almond milk!
Banana Apple Green Smoothie with Parsley
[This post is part of my Green Smoothie series]
I love using parsley in my green smoothies. It’s so refreshing, healthy, and easy to use. Just wash the bunch and roughly chop it, stems and all. If you don’t want to use a whole bunch (especially when you’re new to green smoothies) use half and store the rest in a cup of water in the fridge.
Beef Stew Slow-Cooked in Beer, Carrots and Potatoes
Beer is a great addition to stews. It’s a simple way to create a great sauce without adding too many other ingredients. I used a lager beer but feel free to use any kind. The stew is cooked on low heat so make sure you’re home long enough to check up on it!
Monggo Guisado – Filipino Mung Bean Stew with Shrimp and Kale
There are certain dishes that take me back to when I was a kid and this recipe is one of them. It’s a simple stew consisting of mung beans, a small green bean native to India and popular in the Philippines for sweet and savory dishes. Mung beans are also where bean sprouts grow from. My mom would always add shrimp and leafy greens or bitter melon to the pot. I had some kale greens on hand which tastes just as delicious in this stew.