We buy brussels sprouts with some regularity throughout the year. They are a healthy and tasty side for many dishes, and we can make a big batch of them pretty easily. It’s almost laughable, but leftover brussels sprouts is one of our favorite snacks. So, when we make them, they rarely last.
This particular version of roasted brussels sprouts actually came about because we wanted to do something a little different as a side dish for a special project to which we are contributing. We can’t tell you any more than that, but stay tuned and we’ll make an announcement soon.
Meanwhile, make these brussels sprouts. We know you’ll love them!
Potato chips are one of our favorite indulgence foods; salty, fatty, and crunchy, they satisfy a lot of cravings. Growing up with refined-oil chips in the house, it has been a transition away from keeping them around. This isn’t our first attempt at a potato chip, but it’s the first one that deserved publication.
One of the key tools in making these potato “no-tato” chips, is a Chef’s Choice 615 Premium Electric Food Slicer. Being able to thinly slice the starchy, root vegetable of your choice with consistency is what will make or break the experience. Eddo, which we found at the local international market, is a cousin of Taro. You could substitute these for other root vegetables, but the cooking time may vary slightly. Regardless of your root, this potato chip recipe is a winner that you won’t soon forget.
Khao Soi is a delicious chicken soup, with history in Laos and northern Thailand. As you may have noticed recently, we’ve been in love with Thai food as an indulgent take-out choice over the past few months. Khao Soi translates to “cut rice” in Thai, but we decided to leave noodles out of this dish. We tried making this a few different ways, and noticed that the noodles increased “splash” factor (which increased 1000x every time I had on a white dress shirt), but didn’t add to the flavor. Our favorite method to add “noodles” was to use zoodles (like in our chicken zoodle soup)—right at the last few minutes of cooking so they would not be too soggy.
We think you’ll love this recipe as a change of pace for your soup routine. As the weather is cooling rapidly here, this spicy soup is fantastic for staying healthy (thanks, turmeric) and satisfied. We’ve mixed some of the traditional toppings from the Laotian and Thai versions, because pork rinds.
Let us know how you like this Khao Soi in the comments, and keep on cooking.
Mushrooms are among the foods that I was convinced were terrible until around the time I went to college; through experiences outside of the house I found that mushrooms were actually delicious, despite my stubborn reaction when younger. Roasted mushrooms were always a favorite (I learned I had the same feeling about brussels sprouts).
This recipe is inspired by walking past the to-go foods at Whole Foods. Roasted balsamic mushrooms seemed like an easy preparation of vegetables, and we were pleasantly surprised. This is a quick and enjoyable recipe—feel free to double or triple the ingredients for weekly meal planning.
There’s something about football season that brings people together in our circles; and when we gather, we eat. Dip is an easy way to serve up a lot of vegetables for a crowd, but unfortunately supermarket platters are expensive and normally packed with junk. We’ve made dip before, and it was a hit; but I wanted to try something new.
Growing up, and even to today, my dad was known to snack on potato chips with sour cream dip. It’s a guilty pleasure of mine, too, which inspired me to concoct this caramelized onion dip. It’s a great version of the classic dip with shallots, onions, and coconut cream instead of sour cream, yogurt, or a combination thereof.
Our caramelized onion dip is best made the day before, and it’s great for game-day snacks or dinner party appetizers. With both savory and sweet flavors, it’s a crowd pleaser. We hope you’ll give it a try with your favorite vegetables, or some well-sourced potato, taro, or other tuber chips.