Recipe

Recipe: Chicken Lentil Soup — Dinner Recipes from The Kitchn

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For me, especially when I'm focusing on my health or losing weight, there is nothing more comforting than having many containers of this nourishing, delicious, filling lentil soup with chicken stashed away in the freezer. Lentil soup is actually the very first dish I learned to cook, and I am still amazed at how easy it is to make something so much better than you get from a can. I'm also sentimental about this soup, so it will probably always be among my favorite things to make.

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Recipe: Vegan Cashew Cheese Sauce — Snack Recipes from The Kitchn

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This is my favorite spread for making veggie nori rolls, but I also love it as dip for raw vgetables, a sandwich spread, or even a salad dressing, thinned with a little water. I would never say that this really tastes like cheese, but it does make a fine plate of nachos spooned over tortilla chips topped with warmed black beans and scallions.

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Recipe: Veggie Nori Rolls — Lunch Recipes from The Kitchn

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There’s no other lunch in my weight-loss arsenal that serves me better than these rolls. They happen to be both raw and vegan, but that isn’t why I love them. It’s their crunchy-meets-creamy texture and the big, bright flavors of carrots, nori, and lemon juice. Another bonus: they are super filling. It’s the kind of midday meal that prevents snacking. And while there is undeniably something health-food-hippie about them, even my husband eats them up.

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Recipe: Open-Faced Chicken Salad Sandwich — Lunch Recipes from The Kitchn

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Generally speaking, I try not to eat sandwiches for lunch. I’m not carbo-phobic, but bread is one of the densest sources of calories among my usual lunch options. Sometimes, though, I get a strong sandwich craving. When that happens, I try to split the difference between sandwich and no-sandwich by making it open-faced, one piece of toast with the ingredients on top, eaten with a knife and fork.

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How To Make Garlic Bread — Cooking Lessons from The Kitchn

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Garlic bread really is some of the best stuff on earth. Growing up in the 80s, I can't remember a pizza dinner, church basement potluck, or softball game after-party that didn't have a giant mound of buttery garlic bread somewhere in the vicinity. And it was always gone by the time the paper plates were cleared.

Bread, butter, garlic. That's all you need for a truly outstanding, party-winning batch of garlic bread. In case you need a refresher on your 80s education, here's how you can make some garlic bread of your own tonight.

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Recipe: Sustainable Seafood Stew — Recipes from The Kitchn

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Winter storms have a way of making me want to cook something that has me over the stove for a good stretch of time. I love a fish stew, but these days you need to be careful if you want to make environmentally responsible seafood choices. The lists of what's sustainable and fine to fish versus what's not can shift often. I also wanted a dish with some heat and depth, without being too thick and heavy — no cream, this isn't a time for chowder. The result? This sustainable seafood stew.

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