Less than ten minutes in the oven cooks these Spicy Roasted Shrimp with Garlic, Sumac, and Aleppo Pepper!
Mushrooms, scallions, a tiny hint of soy sauce, and Parmesan make this quinoa side dish sing with flavor.
An easy-to-make and delicious slow cooker frittata for brunch or lunch! It feels like Easter has been on the back burner at my house, but I do have the excuse of having very cute houseguests for five days, an internet outage for a day, and a couple of days recovering from food poisoning!
Green Goddess is one of my favorite salad dressings, and also a sign of spring! (For Phase One Fridays I feature Phase One Recipes from the past that have been my personal favorites, and Green Goddess Salad Dressing is a flavor combination I've loved for years. It's also something that feels like a sign of spring, because I love to make it with the earliest chives, scallions, and parsley that peeks up in the garden. If you're never tried making this, you're in for a treat!
Lots of asparagus recipe ideas to feed your asparagus addiction; happy Spring! I don't know if anyone notices the schedule on the blog like I do, but I've had a couple of unplanned days off from both my blogs due to a bout with food poisoning that was definitely not fun. I got it from a restaurant, and my sister Pam and her baby grandson were also sick from our dinner together.
This delicious Artichoke, Kale, and Ricotta Pie would make an elegant dish for any time of day. (For Phase One Fridays I feature Phase One Recipes from the past that have been my personal favorites, and this Artichoke, Kale, and Ricotta Pie is a dish that would be perfect for Easter brunch.
A delicious casserole with brown rice, ground turkey, green pepper, mushrooms, and Feta. I realize that it's almost time to stop thinking about casseroles and start thinking about salads, but before it gets too hot to turn on the oven, can I urge you to try this delicious Casserole with Brown Rice, Ground Turkey, Green Pepper, Mushrooms, and Feta?
I was amazed at how quickly the green onions grew in water! If you're following me on Facebook, Twitter, or Instagram, you might have noticed the amazing results documented above in my experiment with growing green onions in water, but I still thought it would be fun to share the photos of how quickly they grew. This really couldn't be easier, just cut off the root ends of the green onions (leaving enough to stick up above the jar or glass you're growing them in), fill with water and let them grow!
Roasted spaghetti squash combines perfectly with mushrooms, zucchini, tomatoes, olives, artichoke hearts, and Feta!
A creamy slow cooker stew featuring chicken, chicken Andouille sausage, roasted red peppers, and onions.
Tuscan Baked Eggs with Tomatoes, Red Onion, Garlic, Parmesan, and Herbs (For Phase One Fridays I feature Phase One Recipes from the past that have been my personal favorites, and these Tuscan Baked Eggs with Tomatoes, Red Onion, Garlic, Parmesan, and Herbs are a great way to start out the day. If you don't have any chives yet, thinly sliced green onions make a great topping.) This is a dish with eggs, tomatoes, garlic, Parmesan cheese, and fresh herbs.
Kalyn's favorite Phase One Recipes from March 2014 were Pressure Cooker Mexican Beans with Avocado-Poblano Salsa, Cauliflower with Garlic and Lemon, Cheesy Baked Cauliflower Tots, Ground Turkey Low-Carb Enchilada Casserole with Red and Green Chiles, and Sriracha Beef Cabbage Bowl.
My brother-in-law Kelly's version of Alice Springs Chicken from Outback Steakhouse. (Recipe updated to a smaller and lighter version with better photos and step-by-step instructions, March 2014.) At Outback Steak House there's a dish called Alice Springs Chicken.
This Sriracha Beef Cabbage Bowl is just the right amount of spicy for me, but you can use less heat. (For Phase One Fridays I feature Phase One Recipes from the past that have been my personal favorites, and this Sriracha Beef Cabbage Bowl that was inspired by my good friend Jeanne is something I've made over and over. Cut up your own cabbage or use a coleslaw mix without carrots if you're making this for Phase one.) I love it when I get a good cooking idea from one of my favorite people, and my friend Jeanne was the brains behind this Sriracha Beef Cabbage Bowl recipe, which I've already cooked and devoured several times. Jeanne has already made an appearance on the blog, because one of my all-time favorite salad recipes was created in honor of her wedding. Then last summer she came for lunch to check out the new house, and I made two of my favorite recipes for her. Jeanne had the brilliant idea to pile the meat from Quick Sriracha Beef Lettuce Wraps on top of Spicy Mexican Slaw, and this recipe was born. The creamy coolness of the cabbage slaw is the perfect partner to the spicy Sriracha beef in this recipe; hope you enjoy!
All beef chili with Ancho and Anaheim chile peppers, made in the pressure cooker. I'm always trying to eat more vegetables and skip the meat, but when a reader asked me on Facebook about a recipe for beef chili without beans, it seemed like a perfect dish to try in my new Cuisinart Electric Pressure Cooker. And I was impressed with how only 15 minutes at high pressure produced meat that was falling-apart tender, as if you had cooked it all day in the slow cooker. When we tested the recipe I liked this best with a generous amount of cheese and sour cream to cool down the spicy flavor from the ground Ancho chiles and diced anaheims, but this Pressure Cooker All-Beef Ancho and Anaheim Chili Can Be Paleo if you eat it without the toppings. You better make it soon though, because chili-eating days aren't going to be along for much longer, and I couldn't be happier about the warmer weather that's coming!
Bite-sized and delicious, these Cheesy Baked Cauliflower Tots are great for a snack or a low-carb side dish!
One of my favorite soups with Roasted Italian Sausage, Garbanzos, Lentils, and Tomatoes! (Updated with better photos and step-by-step instructions, March 2014.) I have so many good soups back in the archives that need a photo update that this winter I've been trying to make soup at least once a week and take new photos. This soup has roasted turkey Italian sausage, garbanzos, lentils, and tomatoes, all ingredients I love so it's not a surprise that this is also one of my favorite soups. When I first made this I had lots of slow roasted tomatoes in the freezer, so I used those for some of the tomato flavor. This time I had to make the soup with just petite diced tomatoes in a can, but it was still really good. Luckily I have some basil growing in the kitchen window again; the pop of fresh basil flavor was really great in this. But even even without the fresh basil this is a lovely soup recipe; hope you'll try it if you get a cold wet spring day where soup sounds good!
Make your own South Beach Diet Friendly Chicken Nuggets and they're Low-Carb and Gluten-Free! (For Phase One Fridays I feature Phase One Recipes from the past that have been my personal favorites, and these delicious South Beach Diet Friendly Chicken Nuggets are coated with almond meal for delicious flavor in a chicken nugget that's low-carb and Gluten-free.) I'm not a mom who's trying to feed kids while sticking to the South Beach Diet, but if I was, I'm guessing I'd be even more excited about this way of making chicken nuggets so they're South Beach Diet friendly.
Ottolenghi's Turkey-Zucchini Meatballs with Tzatziki and Sumac, finally perfected! I'm a long-time fan of Israeli-born chef Yotam Ottolenghi. I have all his cookbooks and love his signature style of cooking with an emphasis on Middle Eastern flavors and herbs. So when I saw a recipe for Turkey and Zucchini Burgers with Green Onion and Cumin in Jerusalem, I couldn't wait to experiment with it. And then I tried over and over and over again to get the recipe to work as Turkey-Zucchini Meatballs, and no matter what I did my meatballs fell completely apart when I tried to cook them. If the flavor combinations in this recipe hadn't been such a wow for me, I would have just given up on the idea, but I devoured every batch of meatballs that wasn't quite blog-worthy (and definitely not photo-worthy), so I kept pondering what made my meatballs so fragile compared to the burger patties in the book. And I'm glad I persevered and cracked the meatballs code, because the final version of this recipe was such a keeper. I did three important things to get the recipe to work as meatballs in my American kitchen.
Love this delicious white bean and mushroom ragout, served in a bowl over spaghetti squash! A few months ago a reader named Amy sent me this recipe for Rosemary, Mushroom, and Chickpea Ragout served over toast, and I printed the recipe and added it to my big folder of "must cook" ideas. (Thanks Amy!