What’s a Super Bowl without wings? In this chicken wing recipe we are seasoning the wings with Old Bay, a favorite spice blend for crab which works just as well with chicken.
The wings are tossed with in a sauce make with Old Bay, butter, and lemon juice, then baked, broiled, and served with cocktail sauce.
Need a quick side dish of vegetables to go with your meal? Steam-frying is the way to go.
With this method, you quickly stir-fry vegetables to develop some color, and then steam them until tender. It uses less oil than a regular stir-fry, but the vegetables still quickly cook through.
The veggies also pick up a little browning from the stir-fry step and some flavor from the liquid used for the steaming step, making them more exciting than plain steamed vegetables.
You can use this technique to cook just about any vegetable in the fridge, from cauliflower to green beans. So what are you waiting for?!
Where I live in Boston, seeing “fish and chips” on a restaurant menu is as common as salt. Every fish shack serves them by default, and you’ll find fancy versions at high-end restaurants, too!
When making fish and chips at home, I say leave the deep-frying to the pros and opt for the oven instead.
This month we’re sharing a few recipes from our friend Tess Masters, The Blender Girl! Tess is our go-to gal for fantastic vegan and gluten-free blender recipes. Check out her newest book The Perfect Blend, available now on Amazon.
Have you ever tried making a savory smoothie?
This non-alcoholic, breakfast-worthy spin on a traditional Bloody Mary cocktail is a splendid (s’blended!) introduction to veggie-based smoothies.
Winter in California is the season for peppery arugula. Several years ago my parents planted some arugula in their garden and for years the arugula would re-seed itself, taking over the entire garden with a flourish, starting in December.
While mature arugula can be almost too intense to eat raw (best for left for cooking), young baby arugula is perfect for salads, and can easily be found in markets these days.
Continue reading "Arugula Salad with Beets and Goat Cheese" »
