For an at-home "stir-fry" that rivals your favorite Asian restaurant, break out the grill! A grill basket is essential for this endeavor and makes this dish much easier. I add eggs for protein because I always have them, but grilled tofu is an obvious vegan substitute.
With a double dose of espresso, banana, and a serving of nuts, this breakfast concoction gets you moving! I've tested this recipe with canned coconut milk, full fat Greek yogurt, and half-n-half, and the results have been equally delicious. I'm a cream, no sugar kind of gal... A cappuccino or dark brew with half-n-half. Black coffee drinkers may want a dairy ingredient with less fat while our cream and sugar friends should add honey or sugar or even increase the amount of dairy or banana.
After a holiday weekend, it's not uncommon for a 1/2 of a watermelon to be taking up residence in the fridge. Take that bulky melon and reduce it to sorbet! You need 4 cups of melon puree for this recipe, which is roughly 1/2 of a medium watermelon or 1 whole sugar baby, honeydew, or cantaloupe. If you start pureeing your fruit and find that you don't have 4 cups of puree, make a 1/2 recipe. Due to the high water content in melons, this is NOT the time to substitute sugar for corn syrup. The melon needs the assist from corn syrup's viscosity to produce a soft scoop. Table sugar yields an unscoopable block of ice. If, however, you want to substitute sugar, add it to taste and make frozen pops instead of sorbet!
A divinely unvirtuous delight... Leave your inhibitions behind and succumb to the bliss. Maple, that fleeting flavor that retreats almost as soon as it hits your tongue, is amplified with a little booze and complimented by sweet cream. This frozen concoction is best unadulterated or with the simplest of accompaniments. Pecans or walnuts pair harmoniously, but don't mix them into the custard. Instead, freshly toast as needed, salt lightly, and sprinkle on top.
This pie takes full advantage of spring's bounty- a lot of asparagus and a little fresh sage! With its combination of milk, eggs, and cheese, quiche is calorie rich yet nutritious. Make it a little lighter by using skim milk or rush into decadence and replace half the milk with cream. And don't forget to serve with a side salad.
A quick and easy red sauce to pair with your favorite Mexican inspired dishes. Try on poblanos, enchiladas, or with enchilada casseroles!
Unripened green tomatoes are a pragmatic substitute for tomatillos in green enchilada sauces and salsas. Because green tomatoes are more readily available here in the Northeast, I use green tomatoes almost exclusively. Come fall, instead of composting those seemingly hopeless unripe tomatoes, use them as a tomatillo substitute. Or can them, like red tomatoes, for later use.
Fresh ricotta is ridiculously simple to make, and the result is a delicately creamy flavor with which its store bought counterpart cannot compare. For almost every application, you're going to want to use vinegar as the acid. If you're pairing your ricotta with a cream based sauce or dessert, however, using lemon juice may be appropriate.
When my mom used to get packets of Quaker Oatmeal, the raisin spice was always my favorite. Now, those pre-sweetened convenience packs are just plain cloying. This recipe takes that traditional flavor, adds nuts for protein and just a little sugar. Water can be substituted for milk, but you may find yourself adding more sugar to compensate. I like unsweetened vanilla almond, but any neutral non-dairy or dairy works.
This spicy snack makes use of the tomato powder I've been making from leftover tomato skins. Try this popcorn on football Sunday and pair with your favorite Autumn brew!
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