I think it must be a well-known fact by now that I am officially obsessed with this healthy, “fast” food chain we have on the East Coast called b. good.
Pretty much everything on the menu is super healthy, and they have a really interesting way of combining ingredients in a way you wouldn’t expect, including fruits, vegetables, nuts, and seeds.
To top things off, they source many of their ingredients from local farms and vendors. When you go in to a store, you can see they actually have really pretty bulletin boards up listening where the food came from. I just love it.
Any time I go to b. good, I just have to try something new. Today was the “Local Apple & Bacon” Kale & Grain Bowl.
Somehow, they actually made the kale taste really good. It was raw, but it had been marinated in some kind of lemony vinaigrette, which made it soft.
The combo of avocado, bacon, and pomegranate was over the top!
Full disclosure: the person who made the bowl apparently left out some of the other ingredients, such as dried cranberries, scallions, and sunflower seeds. Oh well– it was still pretty good, and filling.
I’ll just add those in when I inevitably try to make this at home!
Pinch of Yum is a really great food blog I’ve been following a long time. In addition to their wide range of recipes, Lindsay and Bjork also offer a lot of great advice on topics such as food photography and making an income with your blog.
Yesterday I followed their recipe for Chicken Bacon Wild Rice Soup. Obviously I can’t give you the whole recipe here, but I just wanted to save a few notes for myself (and you, if you’re interested) about what it was like to make this recipe.
One thing: This recipe makes a creamy soup with a lot of liquid. I ended up increasing some of the ingredients because I wanted more of a stew/one-pot meal. I used:
1.5 cups uncooked rice instead of 1/2 cup
an entire 1.25-lb package of chicken
It came out really, really good.
I really liked how easy it was to follow this recipe. As I made it, I realized there were basically three main steps, which could be adapted to make all different kinds of soups: (Yep… definitely still a beginner here!). Anyway:
1. Cook chicken broth, scallions, and rice
2. Make the creamy bechamel-inspired sauce
3. Combine everything at the end. For me, using pre-cooked chicken and bacon makes the recipe a little bit easier to follow, since I don’t have to worry about the meat getting fully cooked in the broth.
It came out great, and I’d definitely make it again. (I think next time I might add some chopped carrots in at step 3).
Anyway, that’s all for now! If you want to know more, be sure to check out the original recipe! Bon Appetit!
Of all the Blue Apron and HelloFresh recipes I’ve ever tried, this steak bibimbap recipe might just be my favorite.
According to HelloFresh, bibimbap is a traditional Korean dish. The name literally means “mixed rice,” and rice and mixed vegetables generally form the base of the dish. They suggest adding a fried egg on top.
The particular recipe they sent me involved marinating the steak in a mixture of ginger, onion, soy sauce, and sugar to thicken it. Obviously I can’t give you the whole recipe here, so check out HelloFresh for the full details).
Basically, you saute the mushrooms, scallions, and zucchini in olive oil, before combining them with rice and the cooked (chopped) steak.
It was a really tasty dish, without too much effort, and with ingredients you might already have in your kitchen.
The only change I would suggest is that you use low-sodium soy sauce– I felt my dish was a little too salty in the end. I’ll be making that switch next time, but I definitely plan to make this recipe again and again!
I’m kind of embarrassed to admit it took this long, but it recently dawned on me how *amazing,* convenient, and healthy stir-frys can be.
As someone who’s sick of sandwiches and is short on time, I’m all about the one-container meals, where you can cover all of your food groups in one tasty dish.
Stir-frys are great because you can follow the same basic recipe and easily adjust your portion sizes and customize your ingredients.
Jamie Oliver outlines some great points in the video above:
Basically, you want to chop all of your ingredients before you start cooking, because once you start, you want to cook at a high enough temperature that your ingredients would burn if you stopped to chop.
It’s best not to cook more than 2 portions at one time, because you want all of your ingredients to have room to let off steam (otherwise, the food ends up steamed/boiled, not stir-fried).
Use an oil with a high smoke-point to cook with, such as vegetable or canola. If you use olive oil, it will burn.
These are my main takeaway points, but it’s definitely worth checking the video out!
However, I’ve been researching a lot of other recipes, and am just salivating over all the possibilities! I’m about to go to the market and buy some ingredients, but before I head out, I just wanted to share with you all some of the delicious-looking ideas I’ve found! I’ll be trying some of these out and adding my own customizations– updates to follow!