Recipe: Collard Green Chicken Salad Wraps — Weeknight Recipes from The Kitchn

I've always loved collard greens, but usually in a stewed, completely cooked-down form, with lots of broth flavored with smoky meat. But eating the greens raw never occurred to me until recently, when they were suggested as a sandwich bread substitute. Turns out they're a great, light alternative when you're looking for something other than bread.


Are You Frying Your Quinoa Yet? — Tips from The Kitchn

We're in that moment where it's all about starting anew, which means I'm doing my best to keep my resolutions. On the kitchen front, I'm on a cleaning rampage — trying to eat more healthfully, and giving my pantry some love. I'm partial to grains because I eat mostly meatless at home, so they are the building blocks for almost 90 percent of my meals.

But of all the grains tucked away in my pantry, I turn again and again to quinoa. I know, we've already had our initial love affair with quinoa, but just because it's not topping the Pinterest charts doesn't mean I love it any less.


How To Freeze & Thaw Rice, Quinoa & Other Whole Grains — Cooking Lessons from The Kitchn

For quicker weeknight meals, packages of pre-portioned cooked grains stashed in the freezer are one of our secret weapons. No waiting for rice or other grains to cook while your dinner companions prowl hungrily around the kitchen. No need to plan ahead. No need to do much more than pull a package out of the freezer and carry on with making the meal.


How To Cook Brown Rice — Cooking Lessons from The Kitchn

Knowing how to cook a good pot of brown rice is an essential kitchen skill. I'm talking about tender, chewy brown rice that goes equally well with a quick stir-fry as it does with slices of roasted chicken. Forget the crunchy or mushy stuff that you may have suffered through in the past — we've got our method locked down. It's time to discover how great brown rice can be.


Recipe: Vegan Creamy Curried Cauliflower Soup — Weeknight Recipes from the Kitchn

A simple puréed soup is something I turn to often, usually relying on a creamy tomato, but lately I've been relying instead on a lightly spiced cauliflower soup. Cauliflower is easy to come by and quite inexpensive at the markets (in Seattle, anyway), so as you sit and wait for true spring produce (peas, favas, asparagus!), this is a good recipe to tide you over.


How To Roast Any Vegetable — Cooking Lessons from The Kitchn

(Image credit: Faith Durand)

I am a firm believer in the power of a roasted vegetable. Not only can virtually every vegetable be cooked in this way — no recipe required — but roasted vegetables are universally pleasurable to eat. Have a picky eater in the house? Want a break from your usual steamed veggie side dish? Try roasting your broccoli or green beans or cauliflower tonight. I think you're in for a treat.


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