Pickled red onions have been an indispensable ingredient in my kitchen for years. Not only are they a gorgeous, vibrant pink, but they’re tangy, sweet, and a little crunchy. I like to say that they give sandwiches, salads, bowls, and more a “bright pop of flavor,” and though Jack makes fun of me for how often I use that phrase, I can’t think of a better way to describe them....
I’m not sure where to begin with this quinoa burger recipe. It has a wonderful meaty texture with lightly crisp edges, a spicy, tangy flavor, and a gorgeous red color. Plus, it’s totally vegan and gluten-free! What’s not to love? I’m looking forward to making this quinoa burger for cookouts all summer long, and I hope you are too. On the off-chance that you have leftovers, pop them in the freezer!...
I have evolved the way I prepare sambar over the years. My favourite method continues to be to cook the dal separately until really soft and mushy and then adding it to the cooked tamarind with sambar powder and other additions like vegetables and shallots. Since I like my dal really soft and mushed up, I soak the toor dal for an hour or so before pressure cooking it, and I absolutely love the results of that....
This roasted acorn squash recipe is my favorite way to cook acorn squash. It couldn’t be simpler: just cut the squash in half, scoop out the seeds, and bake it with olive oil, savory herbs, and a drizzle of maple syrup. After roasting, the squash is amazingly tender, with a subtly sweet, nutty flavor. Who says recipes have to be complicated in order to be delicious?! This roasted squash is an easy side dish for fall weeknights, but it tastes so good that it would fit right in at Thanksgiving dinner too....
Happy Saturday! I’m popping in today to share one more fall squash recipe that would make for a tasty Thanksgiving side dish (or a tasty any-dinner side dish if you don’t celebrate T-giving!). This one is a little bit different for me because I haven’t been a big fan of blue cheese. That is, until a few weeks ago, when Jack and I shared a squash dish with blue cheese at the Publican (here in Chicago) that I was completely enamored with....
We made these cute s’mores pops for a baby shower celebrating our first niece. The pops went over so well that we just had to share with you. Making S’mores Pops To make s’mores pops, you will need: Marshmallows Chocolate Graham crackers Lollipop sticks — here are some online 2 to 3 plastic mugs That will make your basic s’more pop, but you could have some fun and do so much more....
I made Sambar Vadai for breakfast one day (with leftover soaked urad dal from making idli batter) and had so much fun photographing it that I had to share the recipe with all the pics I took! So excuse the slight overdose of pictures in this post. If you look past the fact that Medu Vada is fried, this is a no-carb Indian breakfast. Well, that’s how I consoled myself anyway 😀 Just a note on the making of the Medhu Vadai....
Broccoli rabe has to be one of my favorite green vegetables. Despite its name, it’s actually more closely related to turnips than to broccoli, and it has a distinctive bitter, peppery flavor to show for it. I featured it in the Sides section of my second cookbook, Love & Lemons Every Day, but I recently realized that there are no broccoli rabe recipes on the blog. How on earth did that happen?...
If you’ve never cooked sautéed kale before, now’s the time to try it! It’s a versatile side dish, just as at home alongside a bowl of soup as it is next to a pile of pasta, but it’s also a fantastic cooking component. My recipe calls for 6 ingredients (3 of which are olive oil, salt, and pepper), and it cooks up in under 5 minutes. Because it’s so simple, it’s one of my go-to additions to clear-out-the-fridge frittatas, quick weeknight pastas, improvised grain bowls, and more....
Hi there. It’s me, Joanne. This is an updated post from September 2009, which was only our third month sharing recipes with you. A lot has changed since then. Here’s the little blurb we wrote way back then. If you’re only interested in the recipe, scroll down to the recipe below. From 2009: We are only into our second month here at Inspired Taste and I must say Adam and I are pretty excited with our progress....
When people ask me what to serve as a vegetarian main dish at Thanksgiving, I always reply, “Stuffed acorn squash!” I love putting seasonal produce at the center of my plate whenever I can, and Thanksgiving dinner is no exception. Acorn squash presents us with a unique opportunity. After you scoop out the seeds, the squash halves form natural bowls. You could leave them empty, roast the squash, and serve it as a side dish....
When I told Jack I was working on a homemade tartar sauce recipe, he replied, “Oh, are you using cream of tartar?” I immediately burst out laughing, but I really can’t blame him for his mistake. I mean, tartar sauce is creamy. It kind of makes sense, right? In reality, the two have nothing to do with one another. Cream of tartar is a powdery baking ingredient that you’d find in sweets like cookies or meringues....
How to Make Shredded Chicken in a Slow Cooker We’ve already shared our easy stovetop method for making shredded or pulled chicken. The recipe has a simple list of ingredients and takes less than an hour. After sharing it, so many of you asked about using a slow cooker, we knew we needed to share! Slow cookers (or Crock Pots) are perfect for breaking down meats and making them tender and juicy....
You need some very basic ingredients to make this: Fish – I used cleaned and gutted sea bassGarlic – lots of it chopped fineCoriander leaves or cilantro – fresh and choppedChilli padi – Thai chilli padi is fiery and hot so use sparingly based on your heat toleranceChicken stock – you can also use fish stock but plain water is probably not going to cut itLime – you know you want to use it!...
If you’re buying matcha powder for the first time, it’s hard to know where to start. Depending on how and where this Japanese green tea powder is grown and produced, it can vary widely in terms of taste and color, not to mention price. Readers often ask me which matcha powder is the best, but here’s the thing: there isn’t one best matcha powder for everyone. The qualities of the matcha you pick should depend on how you want to use it, and how often....
I tried to think hard for a theme, and finally settled on using the first thing that comes to our minds when we say breakfast. Yes, its cornflakes!! So lets put on our thinking caps and conjure up recipes where one of the main ingredient is cornflakes (or any other variation of it). I did a simple search on Google and found so many different things that can be made with cornflakes, that it’s really mindblowing....
So here are the different options you need to consider. All of them differ in cooking method, price, etc. Consider the space you have in your kitchen, your budget and what sort of use you have for your oven before zeroing in on one. (a) Conventional ovens Conventional ovens work on an electric element for cooking or a gas burner. In this type of oven, heat radiates up and pushes cold air down which can lead to uneven cooking or baking....
I don’t know about you but I was always hungry during my teen years, especially when studying for an upcoming exam. I hated being cooped up in a room frantically trying to cram a year’s worth of info into my brains in 2-3 days but there was little option. What made things a lot bearable were the hot tea and crispy fried ulli vada. I am not sure if that’s a good thing or not but whenever I make a batch of these vadas, I am reminded of the intensity of exam days at an age when you think this is the biggest challenge you need to cross....
Happy almost-Valentine’s Day! Jack here reporting on my first baking love – molten chocolate cake. See, way before this blog, I pretty much had one staple “date night” dish. That dish was seared scallops and it was always a hit. Well, one Valentine’s Day, I decided to kick it up a notch and shoot for the moon… by trying out molten chocolate cakes. I had never made anything like a molten chocolate cake before, and for those unfamiliar, it’s a cake that spills out chocolate sauce when you cut into it....
I love a Chipotle burrito bowl as much as the next person, but for my money, this sweet and spicy vegan burrito bowl recipe is just as good. While making it may not be quite as quick as grabbing lunch to-go, it’s still pretty easy to make, thanks to a secret ingredient: chipotles in adobo sauce! The sauce acts as a 1-ingredient marinade for meaty portobello mushroom caps, and I mix pinto and black beans with the chopped peppers to infuse them with some heat....
