Posts tagged cooking

Fun with brussels sprouts and Dakota Kim today for a future episode of xoxo cooks.

Fun with brussels sprouts and Dakota Kim today for a future episode of xoxo cooks.

how to make vegetable stock - homemade vegetable bouillon

xoxo-cooks:

Make your own vegetable stock for soup anytime once you get this vegetable bouillon in your freezer. 

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I’ve been making this vegetable bouillon for a few years now, and it’s SO GREAT.

Greek Dolmathes - Stuffed Grape Leaves, feat. Greg Thomas

xoxo-cooks:

Greg has brought these to Thanksgiving a few times, and they are so much more delicious than any grape leaves I’ve had at Greek restaurants. Learn his grandmother’s recipe secrets!

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I wish I had these leftovers for lunch every day.

GPOYW, happy early birthday to me from the sweetest husband edition.

GPOYW, happy early birthday to me from the sweetest husband edition.

Taking the plunge!! This is the last major kitchen appliance we have been missing.

Taking the plunge!! This is the last major kitchen appliance we have been missing.

Pizza Pocket Recipe w/ bread machine pizza dough

xoxo-cooks:

Joined by Mike Greenfield of Brothers Green Eats, we made delicious pizza pockets, using my standard whole wheat pizza dough from the bread machine.

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Bread machines are the best. Do you have one?

The new “Joy of Cooking” doesn’t have the squirrel, or the beaver.

Artist Howie Michaels, in a sweet piece about cooking with his wife (WSJ)

I love the food parts of the Saturday Wall Street Journal.

Migas Recipe, feat. Yoga with Adriene

xoxo-cooks:

This recipe is a Mexican-influenced spin on breakfast eggs that is a favorite in Austin, Texas. I had a lot of fun cooking with Adriene of the beautiful YouTube channel Yoga with Adriene (check out her 29-day yoga Reboot to feel great this spring).

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5 Oatmeal Cookie Recipes That Are Missing From Your Life

xoxo-cooks:

Oatmeal is my go-to breakfast, so I like to eat it on the go, but don’t like all of the sugar, salt, and chemicals that come with instant oatmeal packets. Here’s my 3 minute daily routine for healthy oatmeal with real fruit and nuts:

Healthy Oatmeal in 3 Minutes

  • old fashioned oatmeal
  • walnuts, pecans, or almonds
  • frozen berries (or sliced apples, bananas, etc)

Measure 1 cup of water and 1/2 cup oats into 4 cup Pyrex measuring cup (this large size is necessary to avoid it bubbling up and spilling out all over the microwave). Microwave for 3 minutes.

Pour nuts and berries into bottom of a travel mug (I like this one, but a metal travel mug also works). Pour oatmeal over top, and eat later; the heat of the oatmeal will thaw the berries during your commute. If it has become too cool, microwave for another 10 seconds.

Watch video on YouTube:

We took our Knife Skills class at the Institute of Culinary Education, and learned a lot. Did you know that you are supposed to use the honing steel every 2-3 minutes while you are cutting?!
It wore me out to stand and cut things for three hours straight, but really gave us an opportunity to practice. We cut celery, carrots, onions, tomatoes, mushrooms, shallots, garlic, and parsley. The teacher came around and offered insight and adjustments as we cut, which was very helpful.
I really recommend it.

We took our Knife Skills class at the Institute of Culinary Education, and learned a lot. Did you know that you are supposed to use the honing steel every 2-3 minutes while you are cutting?!

It wore me out to stand and cut things for three hours straight, but really gave us an opportunity to practice. We cut celery, carrots, onions, tomatoes, mushrooms, shallots, garlic, and parsley. The teacher came around and offered insight and adjustments as we cut, which was very helpful.

I really recommend it.

xoxo-cooks:

Chitra Agrawal of the ABCD’s of Cooking came over to share her delicious recipe for green beans palya, which is a South Indian stir fry. This is a sneak peak of a recipe that will appear in her upcoming cookbook From Bangalore to Brooklyn: South Indian Home Cooking using Local Ingredients, and you can make a variety of vegetables this way, not just green beans.
The key ingredients may not already be in your kitchen, but you can find them in an Indian grocery, or even on Amazon.com. I’m planning to stock up on them so I can make more of the delicious vegetarian recipes on her blog. Her Indian spice box was pretty badass. 
Chitra Agrawal’s Green Beans Palya

1 tablespoon safflower oil (or other low flavor oil)1/2 teaspoon urad dal 1/2 teaspoon chana dal 1 teaspoon black mustard seedspinch of asafoetida (hing) 3-4 fresh curry leaves (can use dry) 3/4 pound green beans, ends removed and chopped into 1/2 inch long pieces 1 dried red chili, broken in half 2 tablespoons frozen fresh grated coconut, defrosted (make sure you aren’t using the sweetened kind)juice of half a lemon 1/4 cup fresh cilantro, choppedsalt to taste
Heat oil in large pot over medium heat and add the urad dal and chana dal. Once they start to brown, add in the mustard seeds and hing. Once the mustard seeds start to pop (be careful), turn down the heat slightly and throw in the red chili and curry leaves. Stir, then add green beans and stir to coat in the oil and spices. Pour in a half cup of water, a pinch of salt, then cover and cook for 8-10 minutes, until the beans are almost at the softness you like.
Turn heat to low, add in the coconut, and cook for 2 more minutes. Remove from heat, stir in the lemon juice and cilantro, and serve. Note: Remove pepper before serving.

Watch video on YouTube:


Comment on YouTube tonight to be entered to win a jar of achaar from Chitra’s Brooklyn Delhi condiments line!

xoxo-cooks:

Chitra Agrawal of the ABCD’s of Cooking came over to share her delicious recipe for green beans palya, which is a South Indian stir fry. This is a sneak peak of a recipe that will appear in her upcoming cookbook From Bangalore to Brooklyn: South Indian Home Cooking using Local Ingredients, and you can make a variety of vegetables this way, not just green beans.

The key ingredients may not already be in your kitchen, but you can find them in an Indian grocery, or even on Amazon.com. I’m planning to stock up on them so I can make more of the delicious vegetarian recipes on her blog. Her Indian spice box was pretty badass.

Chitra Agrawal’s Green Beans Palya

1 tablespoon safflower oil (or other low flavor oil)
1/2 teaspoon urad dal
1/2 teaspoon chana dal
1 teaspoon black mustard seeds
pinch of asafoetida (hing)
3-4 fresh curry leaves (can use dry)
3/4 pound green beans, ends removed and chopped into 1/2 inch long pieces 1 dried red chili, broken in half
2 tablespoons frozen fresh grated coconut, defrosted (make sure you aren’t using the sweetened kind)
juice of half a lemon
1/4 cup fresh cilantro, chopped
salt to taste

Heat oil in large pot over medium heat and add the urad dal and chana dal. Once they start to brown, add in the mustard seeds and hing. Once the mustard seeds start to pop (be careful), turn down the heat slightly and throw in the red chili and curry leaves. Stir, then add green beans and stir to coat in the oil and spices. Pour in a half cup of water, a pinch of salt, then cover and cook for 8-10 minutes, until the beans are almost at the softness you like.

Turn heat to low, add in the coconut, and cook for 2 more minutes. Remove from heat, stir in the lemon juice and cilantro, and serve. Note: Remove pepper before serving.

Watch video on YouTube:

Comment on YouTube tonight to be entered to win a jar of achaar from Chitra’s Brooklyn Delhi condiments line!