The best things in life are usually accidents first. Like the time I went out for arepas, and they gave me aioli instead of chimichurri for dunking my yucca fries. “No worries,” I said as they brought out the other. And because the aioli was still on my plate, I decided to take the fries in a dip of each. That’s when I landed on the best sauce of my life—Chimichurri Aioli. Herby, zesty, tangy, creamy. All the right things in one vessel instead of two. Read more
Grab a glass of wine or a cup of coffee and your favorite spot on the couch, the spot that leans in. I wrote a novel on how to make really good homemade pizza. It’s quite simple once you get the hang of it and collect the necessary tools. But after making pizza in three apartments, a house, and two states, I’ve come to recognize the amount of nuances in making pizza—a novels worth. We’re going to talk about the essential tools for making pizza at home, how to make a good dough (plus some for the freezer too), how to assemble the pie, plus some general pizza making tips. I’ve included step-by-step pictures as well as a video. If you want this to be your thing, then lets make it your thing. Read more
I’ve been holding out on you. Though it wasn’t intentional.
Remember Bitchin’ Sauce, the original version? Conceived 3.25 months ago. Well, she has a sister. And her name is Chipotle. It’s never good to play favorites, but she might just be mine. Her personality is bold and spicy. But she’s not the overbearing type. I think you’ll like her. Read more
I had no intention of posting this recipe. Enchilada sauce? That’s so boring. But holy cow, after tasting this, I knew I had to share. And selfishly, I’m documenting this for further use. I have this tendency to concoct things and tell myself I’ll remember how to recreate it next time. Kinda like how I told myself I’d never forget high school Spanish. And like how I told myself I didn’t need a video of our wedding. Moral of the story—I can’t remember mucho. Read more
I’m not sure quite what to call this dish. It was born in our tiny little kitchen a couple years ago. We were looking for a healthy dish. Full of flavor. And veggies. With a couple whole grains and some protein. So I looked in the pantry, pulled out a handful of ingredients, and Thai Stir Fry was born. My husband likes to call him Chinese Chili.
This dish is quick, healthy, colorful, and super flavorful. You’ll have dinner on the table in 45 minutes made completely from scratch. That’s right. I timed it. I even spilled a glass of water, cleaned it up, and washed some dishes during the 45 minutes. Call in some help, and you can cut the time down to 30 minutes. This meal will make you look like a super hero.
You’ll need 3 pots for this—one for the rice, one for the veggies, and one for the chicken. You may keel over at the amount of ingredients in this recipe, but most, if not all, will be in your pantry. If you’re not into all the veggies, leave the ones you don’t like out.
Thai Stir Fry serves 5–6
2 packets of Kashi 7 Whole Grain Pilaf (Buy at Whole Foods) Veggies
1 bunch of broccoli, chopped
2 red or yellow peppers, chopped
1 onion, diced
4 carrots, peeled and diced
1/2 c. frozen edamame, shelled
1/3 c. water
olive oil Chicken + sauce 2 chicken breasts, de-thawed
4 garlic cloves, minced
10 oz. light coconut milk
1/3 c. soy sauce
1/4 c. natural peanut butter
1 tbsp. lime juice
2 tbsp. honey
1 tbsp. brown sugar
1/2 tsp. sesame seeds
1/2 tsp. ginger
squirt of Sriracha Hot Chili Sauce
1/4 c. water
2 tsp. cornstarch Garnish
1. Rice: Begin cooking rice according to instructions. This will take about 30 minutes.
2. Veggies: Chop veggies and place in large saute pan. Drizzle with olive oil and salt to taste. Add water. Cover and steam on medium heat for 20 minutes. Stir occasionally.
3. Chicken: Using kitchen shears, cut chicken into cubes and place directly into pan. (I use a non-stick pan with depth so that it can house the sauce.) Drizzle with sesame oil and cook on medium-high heat for about 5 minutes. Meanwhile, in a large liquid measuring cup or a bowl, whisk together minced garlic, coconut milk, soy sauce, peanut butter, lime juice, honey, brown sugar, sesame seeds, ginger, and Sriracha sauce. Add into chicken. Allow to cook for another 10 minutes. Combine cornstarch and water. Add to sauce in order to thicken. Stir continuously for 1-2 minutes.
4. Garnish: In a bowl, combine rice, veggies, and chicken. Pour sauce over dish and garnish with cilantro and chopped peanuts. (If you’re like me, add a swirl of Sriracha sauce for added heat.)
TIPS: • If you’re looking to save even more time, buy frozen stir fry veggies instead. This will eliminate some prep work. However, the veggies may not be as crisp. • While we love all the different whole grains we get with the Kashi pilaf, feel free to substitute a different rice. I would recommend using a slow cooking rice. Put it on as soon as you start cooking, and it will be done by the time you have prepared everything else. It’s all about timing. • If you don’t have everything in the pantry, here are some ingredients you can omit without seeing a huge difference: edamame, sesame oil, lime juice, sesame seeds, ginger, and cilantro.
To deseed pomegranates without a mess, place a halved and stretched pom into a ziplock bag. Close and smack the peel of the fruit with the back of a wooden spoon, releasing just enough seeds for your desired serving. Store in the fridge.