Healthy Archives - Page 6 of 20

Easy Home-made Kimchi

July 5, 2024May 14, 2018 by Matt

Matt here. Emily’s going to come in with the important tasting notes and all that later in the article, but I just wanted to share an anecdote from our very early cohabitation. When we first moved in together, I remember I was clearing room in the fridge – and at the time, Emily had a really beautiful spacious fridge (I think it was even bigger than the one we have now) and there was plenty of room to hide stuff at the back of the shelves. I was clearing out room to fit in whatever we’d bought together at the store, and I spotted a jar whose contents were unfamiliar to me. I opened the lid and, I don’t remember now, but I probably cursed. I think I might have warned Emily that there was something really bad in there that needed to be thrown away right that second, and preferably triple-bagged. I warned her that we might have to replace the fridge. I warned her that we might have to move.

Grilled Eggplant Parmesan with Roasted Tomatoes, Burrata and Garlic Herb Breadcrumbs

July 2, 2024May 7, 2018 by Matt

We love a good cocktail around here, but more often than not, when we’re looking for a drink to pair with our food, we choose wine. Both of us love the versatility of rich red varieties: making Grilled Steak With Blue Cheese Butter? Red wine is the perfect choice. Having friends over for cheese and charcuterie? Red wine is a must. Hosting a holiday Pork Roast? Yup, you know what to serve with it. As soon as we tasted this wonderfully fruity and spicy Mullan Road Cellars Red Blend, we knew we wanted to drink it with something grilled. We decided to take inspiration from one of our favorite classic dishes, Eggplant Parmesan, and lighten it up for summer. To bring it out into the sunshine, if you will.

Campari and cherry tomatoes for roasting

Sesame Noodles with Crispy Baked Tofu

June 13, 2024April 30, 2018 by Matt

Revenge doesn’t have to be the only dish best served cold. We combine crispy baked tofu cubes with cold noodles in a spicy sesame – peanut sauce for a fantastic dinner or picnic recipe.

We’re adopting a new strategy to help us cope with the cold Northeast spring: we’re simply going to pretend that it’s summer. That’s right, readers: the tiki bar has been set out in the garden (which, incidentally, is BLOOMING), we’ve slathered on a healthy layer of SPF50, and we’re putting together all sorts of yummy goodies to take on our next picnic. Yes, it’s perfect weather to take a room-temperature noodle dish out on the deck or to our local park. Okay, all that may not be true, but this recipe is a perfect meal to make when you don’t need to serve up a hot dinner.

Creamy Tomato Soup with Roasted Garlic Cheesy Toast

June 13, 2024March 21, 2018 by Emily

Our weeknight-friendly Creamy Tomato Soup is a favorite of kids and adults alike. Canned and sun-dried tomatoes give it loads of flavor, along with fresh herbs and a creamy swirl of Mascarpone cheese. Instead of plain old grilled cheese, we’ve paired it with the most delicious and buttery Roasted Garlic Cheesy Toast.

There’s something to be said for flavor combinations that kids love. Peanut butter and Jelly? Awesome. Tater Tots and ketchup? Move over Timmy, we want some too. Tomato soup and grilled cheese? Happy dance. And while, yes – you can heat up a can of Campbell’s and grill up some white bread with a slice of American cheese in the middle – for most adults it’s going to taste a little blah – somehow both too sweet, too salty and still bland. And while we’re not sticklers or anything, we try to keep our processed food intake to a minimum, especially when cooking a recipe like this from scratch is easy and gives you wildly better-tasting results, to boot.

Tahini Sauce With Lemon and Garlic

June 13, 2024March 5, 2018 by Emily

Silky smooth and packed with flavor, Tahini Sauce with Lemon and Garlic is absolutely essential on falafel but delicious on so much else. It’s bright and tangy and as creamy as sauce with no cream (or any dairy) can be.

Pretty much now considered an essential recipe, our Tahini Sauce is based on the version in Michael Solomonov’s wonderful cookbook, Zahav. Don’t be alarmed by the whole head of garlic used in the sauce; like some kind of magic trick, blending the whole, unpeeled cloves with lemon juice neutralizes the formation of allicin, which is the chemical responsible for garlic’s harsher flavors. The resulting sauce is delicately garlicky, with almost no pungency.

Japanese-style Chicken (or Turkey) Meatballs (Tsukune)

June 13, 2024January 15, 2018 by Emily

These Japanese-style chicken meatball skewers, called Tsukune, are grilled to a deep golden brown and brushed with a sweet soy glaze. Great for game day snacks or just when you feel like eating something on a stick (which is every day for us).

Well, it’s finally that time of year. You know, when we can all go outside, hang out on the deck with friends, throw stuff on the grill, enjoy the warm summer’s evening because OF COURSE NOT, IT’S JANUARY, WE JUST GOT DONE WITH -10F TEMPS, ARE YOU CRAZY. And yet this weekend my inbox included an email from our favorite national home-improvement chain inviting me to shop all their grill options. Thank you, Home Depot, I’ll wait until I can defrost the patio furniture before I start thinking about firing up the grill.

But who are we to tell you when you can and can’t eat something? If you want to make a strawberry Pavlova in November, or roast a butternut squash in March, you do that, friend, and go with our blessing. If you feel like grilling meatballs on a stick in January, whether you brave the cold to man the grill, or use a grill pan on your stovetop, or forgo the grill entirely and opt for the broiler, is there any good reason you shouldn’t? There isn’t. There’s no good reason at all.