Let’s talk chickpeas. I’m talking the kind you cook yourself, not the kind from the cans. Why? Well, because it simply just tastes better when you make them yourself. Doesn’t everything always taste better when it’s homemade?
I thought so.
This chickpea recipe is quick and easy and can be whipped up in about 10 minutes from start to finish, so I thought it was a must to share with all of you. This chickpea spinach dish is different. It’s refreshing and light with a squeeze of lemon juice, a drizzle of balsamic vinegar, and cashews for extra crunch.
I like to keep the dressing light, too so the spinach isn’t drenched in balsamic. This way you can add a little bit here and there depending on what your taste buds are in the mood for. The end result is a delicious, silky dish that pretty much pairs well with anything from chicken to tofu and noodles to fish.
And the best part? You can make this entire dish for a mere $10 bucks or so. That’s right, I’m sure you have most of these ingredients right inside your pantry so all you’ll need is some spinach, cherry tomatoes, and maybe some chickpeas if you don’t have them already.
Chickpeas and spinach... bring it on.
Looking to make something for your sweetheart this year instead of going the traditional boxed chocolate route? These Strawberry-Coconut Mousse Cups are bite-size and delicious and the perfect nightcap after a delicious Valentine's Day dinner. Recipe courtesy of Nasoya.
Australian Chef Sarah Wilson says “ I love this sugar-free parfait - in part because it can be prepared (mostly) in advance, it's lush-but-light, looks spectacular and is really rather nutritious. So much so, it's even healthy enough to have as a Christmas brunch meal. Christmas doesn't have to be a sugar-laden, toxic affair and a heavy, hot Holiday meal doesn't have to be finished off with a dried fruit-laden pudding. Dried fruit is up to 70 per cent sugar and a slice of Christmas cake or pudding can contain 5-6 teaspoons of sugar per serve!"
"My traditional holiday dish to make and eat with my family is Sukiyaki, which is a one-pot soup or stew that is usually cooked at the table as you eat with family and friends. The typical ingredients are beef, vegetables, and tofu,, which are simmered at the table in a shallow iron pot of soy sauce, sugar, and mirin. On Christmas night, my family would get together and eat Sukiyaki which is always a great memory for me. When I was little, beef was really expensive, so my sister and I would always fight over the beef in the dish! It's funny to look back on now, and eating Sukiyaki with my family is one of my fondest memories."
Kitsune udon literally means "fox udon." What a silly name, right? The name came from a folktale about a fox that enjoyed aburaage (fried tofu), the main topping.The udon broth is made from scratch instead of using the packets that come with the udon. The process starts with making dashi stock. I think some of you (or many of you) may not be familiar with Japanese broth. Japanese cooking relies heavily on dashi stock, made from dried bonito flakes and kombu seaweed. It’s definitely the key to making good Japanese food. Some people use hondashi powder (you can even buy it in regular supermarkets now), but if you have a Japanese or Chinese grocery store nearby, you should be able to find dashi packets. It’s not as authentic as making dashi stock from scratch but it’s easy and close enough to the authentic taste. It only takes a few minutes to make dashi stock and this is a very important broth for cooking all kinds of Japanese food, including miso soup. Now, let’s make udon.
Another salad recipe but I assure you it’s worth it. This salad pairs perfectly with grilled tofu, fish, chicken, and burgers.
The ramps in my dressing recipe are only in season for a short time — so be sure to toss them into your basket before they’re out of season in a few weeks. If you go beyond that — you can substitute them with scallions.
The ingredients are quite unique; I’m not going to lie. But don’t let that deter you — this dish is a crowd-pleaser and a taste-bud-pleaser, too. It’s a nice array of fresh fruit, quinoa, and veggies atop a delicate bed of Bibb lettuce — which I am loving lately. It’s so dainty and soft… kind of like a big green cloud. If you can’t find Bibb lettuce at your farmers market, I suggest using red leaf lettuce instead. But, search long and hard for the Bibb; it’s worth the drive and the gas money looking for it.
This dish is one that I find myself going back for "just one more bite" after I’ve cleaned the table and washed the dishes. Somehow a fork magically gets pulled out of the drawer and I kind of pick out a few pieces and pop them into my mouth.
It’s magic, I tell 'ya. Pure magic. Go ahead — watch it happen right in your very own kitchen. You may not be able to put down that fork.
See all quinoa recipes.
I am not sure what the right translation is for this recipe but oden is a one-pot dish, which is a little bit different from stew or hot pot. It's more like a simmered dish: assorted fish balls, fish cakes, atsuage (deep-fried tofu), hard-boiled eggs, konnyaku, and some vegetables are simmered in soy sauce-based broth. I usually make oden a day before so that all the ingredients will absorb good oden broth and it tastes much better the following day. In my house, I usually serve it with onigiri (rice balls). The color seems boring because it's mainly brown, but the flavor is amazing and exquisite. Maybe that's why it's a lot of people's winter comfort dish.
See all stew recipes.