There are few dishes as flavor-packed, comforting, and vibrant as paella. This vegan mushroom paella packs a rich punch of flavor thanks to a sofrito base, hearty mushrooms, and artichoke hearts. It's cooked to perfection with lots of tender rice at the center of the skillet and that delectable golden-brown paella crust at the edges.
This recipe is basically a low-carb version of my “Poor Man’s” Burrito Bowls. It’s the most simple, basic combo of beans, salsa, cheese, and in this case spaghetti squash. It’s so simple yet SO good. If you crave something a little more complex, you can always start getting fancy with the toppings and add things like sliced jalapeño, avocado, tortilla strips, black olives, or whatever you like to add to your burrito bowls at Chipotle.
Braised Red Cabbage is one of those super simple side dishes that takes very little effort and can work as a side to a variety of meals. In the summer you have coleslaw, in the winter you have braised cabbage. I love serving it with savory dishes like roasted meat and mashed potatoes and find that it’s light, tangy flavor helps lighten the sometimes heavy feel of fall and winter meals.
I love the concept of cooking rice with a bunch of other super flavorful ingredients in one pot, so this Spanish Chickpeas and Rice, which is loosely based on paella, was born. No expensive seafood or saffron, but still tons of flavor in one dish.
I wanted to go vegetarian, so I subbed chickpeas for the meat and seafood usually found in paella. I added plenty of spices like smoked paprika, cumin, cayenne, and oregano, flavors you’d normally find in chorizo, to make sure this dish had plenty going on.
Artichoke hearts added flavor and texture, and helped make this dish more of a one pot meal than just a rice and bean pilaf. A little fresh lemon on top brightens the whole dish and gives it a slightly summery feel.
Step by step pics and video on page.
At your next brunch, try this super-simple take on a classic. All you have to do is layer bread, spinach, and eggs in a muffin tin, then bake until the bread is toasted and the yolks are perfectly runny.
As I began to think about the components to this blueberry French toast I was inspired by two of my blueberry muffin recipes. The first one includes lemon and the second uses yogurt as an ingredient.
Both are equally delicious so I decided to combine the flavors of the muffins and create this Blueberry & Greek Yogurt French Toast Bake.
This is an easy way to dress up store bought cookies. These add instant elegance to a platter of tea time cookies.
I can't take a lot of credit for these yummy shortbread cookies. Most of the props go to Walkers Shortbreads. I started with those and just dipped them in two kinds of tasty coatings. So easy; yet very pretty on the plate, don't you think?
The New York Times said that Walkers Shortbread is "probably the best food you can buy in a box." That's high praise. I agree. In fact, this is one of the only cookies I eat out of a box. It might have something to do with the pure, simple ingredients--nothing but flour, butter, sugar, and salt.
Fast and easy.
People think chocolate dipped strawberries are fancy food. Honestly, I've never understood why. This is one of the easiest desserts I make. I've been making these for many years. We've had them for Valentine's Day as long as I can remember. Whenever I serve them, people act so impressed. Like this is supposed to be hard. It's not. It is so, so easy.
Strawberries can be dipped in chocolate and customized with an unlimited number of decorative and tasty toppings. Once you have all of your ingredients assembled, you can make these in 30 minutes. I'm not kidding!
Video on page. Easy and fast.
These easy, crispy and fast onions are so easy to make in the microwave using only 3 ingredients. I first experimented with trying to make these on the stove top and in the oven. Much to my surprise, the microwave turned out to be the best and easiest way to make crispy onion strings that are a tasty topping for green bean casserole; and they're much healthier than the canned, fried version that is traditionally used.
Lighter and better! Honestly, I prefer this lighter, unbattered, unfried version. As these onions cook in the microwave, they sweat and release their moisture. As they dry and shrivel, they get brown and crispy. That process concentrates the onion flavor, providing a delicious flavor punch when sprinkled on a variety of foods.
So many uses! You can think way beyond green bean casserole for uses for these tasty onions. For extra flavor and crunch, try them on:
rice (particularly Indian biryani)
Baked Plantains in their Skin: Have you ever made baked plantains??? It’s the easiest thing to do when you’re hungry and in a hurry… My grandma used to tell me that a baked plantain and a glass of milk on the side were a full meal.
You can make this one of two ways: in the microwave or in the toaster oven.
This is not even a recipe… because the plantain is the ONLY ingredient… but this is important, the plantain NEEDS to be super ripe, almost black for this to work…
Mangú (Mashed plantains) is one of the best-known and most representative dishes of Dominican cookery. It could probably be called Dominicans’ Official Breakfast Dish, a must-try for those sampling our cuisine. Learn how to make mangú with this simple step by step recipe.
This dish, my friends, is the thing legends are made of. If you’re a fan of ripe plantains — and if you’re not, perhaps you’re in the wrong blog — I can see how you’re already mentally making a shopping list. How your guests will ask why you didn’t make more of this (portion control, my friends!), and how long before you invite them again.
Word will spread out, and soon you’ll be having people asking when they can come by, “if you’ll be making ‘those’ again”. I’m warning you.
I rely almost exclusively on hummus as the dip of choice at parties so I decided to branch out and gave this rosemary and lemon white bean dip by Mark Bittman a whirl.
The recipe couldn't be simpler: process together beans, garlic, lemon juice, and oil in a food processor, and once that's smooth, transfer to a bowl and stir in rosemary and lemon zest. The results of mere minutes of work ended up surprising me.
Sitting next to my favorite hummus, this white bean dip disappeared twice as fast as its chickpea cousin. The lightly flavored cannellini beans provided a creamy base for the lemon and rosemary to shine, giving an herbal, zesty, and fresh flavor that my guests gobbled up.
Cabbage, sauerkraut, mushrooms, and herbs come together to make a uniquely Polish pasta topping. Does the combo sound a bit odd to you? It did to us too.
Even until the last step, when I tasted the cabbage mixture, I still couldn’t put it all together in my head. I think it’s because, as Americans, we’re not used to the vinegar tang of sauerkraut and the earthiness of mushrooms paired together.
But, as I mixed in the sour cream at the final step, creating a creamy sauce that mellowed the sauerkraut tang, the dish’s flavors finally came together into something vaguely reminiscent of a stroganoff.
It is definitely different, but it was one of those dishes that grew on us as we ate, and by the end, we were wishing we had made more, so we could eat it for leftovers the next day.
I wasn’t sure what to call this broccoli concoction…
It started out as broccoli confit, but I’ve cut so much on the oil that the name no longer fits. I thought of broccamole, but decided the lack of avocados ruled that one out.
Patés are too smooth, dips are for dipping. Which led me to “spread” – so broccoli spread it is.
Whatever the name, it’s very moreish stuff. I serve it as an appetiser on toasted sourdough or crackers. I also eat it with a spoon straight out of the fridge.
I tried this chilled cucumber salad at a Japanese pop-up kitchen the other day, and was intrigued both by the texture and the depth of flavour.
Turns out giving the cucumbers a few whacks with a rolling pin before dressing them is the secret.
Those small, hard “snack-size” cucumbers work best, though I imagine the thin, curly Lebanese ones would be good too.
I’ve kept the dressing simple – just soy sauce, sesame oil and a little splash of rice vinegar (or yuzu citrus seasoning) for brightness.
This Tuscan-inspired pasta salad is light and bright. It's filled with a mix of both juicy fresh tomatoes and chewy sun-dried tomatoes, mild black olives, creamy fresh mozzarella, and peppery arugula and tossed in a simple garlicky red wine vinaigrette. It can work alongside whatever you happen to be serving this summer, and is as fresh as the season itself.
The light vinaigrette means the salad can handle a whole slew of flavorful ingredients. The concentrated sweetness of sun-dried tomatoes contrasts fresh tomatoes' juicy bite. Bite-sized balls of creamy mozzarella add substance, while a few big handfuls of arugula bring the freshness up one more level and lend a peppery kick. I love how twirly cavatappi pasta catches these things, but other short shapes like fusilli or gemelli also work well.
Move over poached and so long over-easy -- there's an even happier way to eat eggs. Say hello these nests of puffy whipped egg whites with a sunshine yolk center. Eat them on toast for the perfect start to your day.
These are easy and a treat for a special breakfast.
I mixed this up at home before we left and then reheated it once it was time for the party. I really love party food that can be made ahead of time so I'm not having to run around like a crazy woman getting everything ready right before a party.
This was really easy to put together, and I loved the extra zip/tang the Greek yogurt provided. Boy #1 ended up not really being a fan of it, but I loved it and thought it was great. I'd definitely make it again!
Actually I bet if it was thinned out a bit with some milk, it would be a great sauce for mac and cheese!
It turns out that Migas are super easy to make at home. Just chop up whatever ingredients you like in your salsa (or you can substitute in some fresh salsa), fry and then chop up some corn tortilla chips (or supposedly you can bake them), and then scramble everything together with some eggs and cheese.
And then of course, I had to top mine with some avocado, because I seem to think it goes in everything I eat.
And voila! My migas were literally ready to go in less than 15 minutes.
My mom used to make a similar recipe using leftover rice when I was a kid. Now, I make it with quinoa, since I prefer that grain to rice. This is becoming a staple in my bento lunch box these days.
Note: I don't normally remove the veggies once they are cooked. Usually, I push it to the far edges of the skillet and cook the eggs in the center. This scrambles everything together nicely. Just make sure that you cook your egg thoroughly!
Prep & cooking time is based on the assumption you are dealing with leftover, already cooked quinoa.”
With green onions, jalapeños, and cilantro, this is a pretty classic salsa recipe—except that shredded cabbage takes the place of tomatoes as the main ingredient. Paired with baked chips, this appetizer alternative is filled with bone- and blood-protecting vitamin K.
If all the stuffing, rolling, sealing and frying sounds too involved, here’s a low-maintenance solution that’ll satisfy your egg roll craving without all the work (and the greasy residue). Just dry-sear the wontons in a pan to get them crunchy before topping them with the sesame-flavored cabbage mixture.