Monthly Archives: April 2016
Healthy Snacks: Francisco’s Blender Salsa
Recipe: Smoked Salmon Soba Noodle Salad — Lunch Recipes from The Kitchn
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I’ve always loved eating Japanese soba noodles in soup, but these chewy noodles also make for a great cold or room-temperature salad. Soba soaks up dressing readily, while still keeping its texture. Thanks to that sturdiness and versatility, it’s a great base for experimentation with a number of mix-ins. In this rendition, the surprise ingredient is silky smoked salmon.
Scent Your Home with Dried Herb Incense — DIY Mama
If you bought sage for a recipe and don’t know what to do with the leftovers, or have a garden overflowing with herbs, herbal incense sticks are a perfect way to preserve them — and they make an aromatic gift for a friend or a way to bring a calming herbal scent indoors.
12 Allergy-Friendly Snacks You Can Share with All Your Friends — Recipes from The Kitchn
If you have kids, you’re likely familiar with dealing with allergy-free snacks. Peanuts and peanut butter are often banned from many classrooms and schools, along with a host of other foods you might have grown up loving. What if eggs, dairy, and gluten were also off the table? Turns out there are plenty of options that deliver snacks you want to eat in a way that works for most people at the table. These snacks are allergy-free or can be made allergy-friendly without compromising the taste or ease of the recipe.
Recipe: Vegan Stir-Fried Cabbage in Peanut Sauce — Recipes from The Kitchn
Cabbage may be a humble ingredient, but that doesn’t make it any less interesting. There are so many varieties with different shapes, textures, and colors that it’s time to make cabbage the main attraction. In this vegan dish, sweet, tender Napa cabbage simmers in a coconut-peanut sauce. One bite and you’ll wonder why you don’t cook cabbage more often.
Upgrade a Simple Kitchen Sink Window with These 8 Ideas — Apartment Therapy
From Apartment Therapy → Style Boosts: Ideas for Upgrading a Simple Kitchen Sink Window
Fermentation Is the Reason You Love These 5 Foods — Flavor Files
Fermented foods are bubbling up in popularity, thanks to an increasing awareness of gut health. Research suggests the balance of bacteria in our gastrointestinal systems plays a vital role in more than just digestion. In other words, there may be a connection between our gut and our bad mood or that nagging cold — and fermented foods like kimchi and kvass may put us on the right track to a healthier GI.
But the main reason to eat fermented foods isn’t your microbiome — it’s flavor. In fact, fermentation is probably the reason many of our favorite foods are, well, favorites.