One day last week my son-in-law made a fantastic tofu curry, and it came up in conversation at least a few times in the following days how much my 18-month-old granddaughter enjoyed that curry. By the third telling, I got the impression she loved that tofu curry so much that there wasn’t much left for her parents! Continue reading
Category Archives: Heat
Korean Barbecue Love
Korean Barbecue Love
from Joe Gardewin
Over the past months, as you probably know, our family has been the recipient of an extraordinary amount of generosity and support of all kinds. Today, I am sharing the gift of a post from a friend, Joe, sent to me two weeks ago in hopes that it might lighten my load. It has achieved its intended purpose and for that, and more, I am very grateful. Thank you very, very much, Joe, for your kindness. Continue reading
YOUR HEALTHY PLATE: Gazpacho!
If your counter looks anything like mine, it’s probably that time of year when you gather up your haul of tomatoes and turn them into soup. Tomatoes are best stored and eaten warm, so you’ll probably be starting with tomatoes at room temperature. Plan on making this recipe early enough in the day that it has time to cool thoroughly. It will be worth it, especially on these hot, humid, late summer days. Continue reading
YOUR HEALTHY PLATE: Cauliflower Popcorn
This spices in this recipe appeal to me big time, and hopefully you’ll feel the same. I spent some time with my kids in Jerusalem this past winter, and they cook with lots of heat and spice. In fact, I’m sure they would increase the cumin to 1 or even 2 teaspoons, use hot paprika instead of sweet, and add more hot sauce at the end. Everything they made was fabulous, so if you’re a fan of heat (like me), I’m going to suggest you try it that way, too. This recipe reminded me of some of the things we cooked while I was there, and making their favorites always makes me feel a little closer to them. This recipe is fantastic as a snack, a side, or sprinkled on top of soup, salad, or grains. Continue reading
YOUR HEALTHY PANDEMIC: Heavenly Date-Almond Latte
This recipe has it all. It’s comfort food, it’s sweet, it’s spicy, it’s bright, it’s smooth, and it’s caffeinated. Medjool dates are incredibly rich and moist, and they provide all the sweetness this latte recipe needs. The cinnamon is cozy, the citrus oils are bright, the cayenne provides a bit of heat, the almond butter is soothing and satisfying, and the vanilla offers a final kiss to bring it all home. If you’re living through a pandemic, and let’s be honest here — who isn’t? — then this latte is exactly what the doctor is ordering. Continue reading
YOUR HEALTHY PLATE: Roasted Pumpkin Seeds
Our recent seasonal recipes have left us with a large amount of pumpkin seeds. This is my favorite recipe for what to do with them. Apropos of nothing, seeds are a great idea for families with nut allergies. But they’re really delicious no matter what. And they’re a great treat for when you’re on the couch watching a movie, or for sprinkling on salad, soup, or even roasted squash. Continue reading
YOUR HEALTHY PLATE: Stuffed Pepper Fireworks!
I love heat, so this is the perfect recipe for me. But if your tastes tend more toward the gentle landing, you can skip the jalapeño and reduce the red pepper flakes to 1/2 teaspoon, or just forget them altogether. The chili powder will still give you a little bit of excitement. For me though, I’m all in, which means that if my batch of jalapeños isn’t particularly hot I’m happy to use two. And that is why I’m just gonna recommend that you try this gorgeous fireworks of color all landing on your tongue at the same time. Your tastebuds will sing! Continue reading
YOUR HEALTHY PLATE: Vegan Cholent (Crockpot Stew)
Last weekend, I made this recipe for the first day of Sukkot, the fall harvest festival, and we ate it inside our beautiful sukkah that my husband built last week. It warmed us from the inside out in the chilly 50 degree weather. And then it was gone, I mean really GONE, just a few hours later. Even my father, who said “I don’t like cholent,” ate a huge bowlful and said he changed his mind. Please make a note of that. Continue reading
YOUR HEALTHY PLATE: Pickled Veggies
My family takes our pickles seriously. Sour pickles, half-sours, pickled green tomatoes, you name it. We debate whether Grandma Rosie used too much dill or not enough, why the garlic cloves sometimes turn blue, whether you need a little sugar or you don’t, and so on. So when I saw this beautiful recipe, the epitome of simplicity, I knew I wanted to share it with you! Feel free to use any combination of the following vegetables. You can pickle anything, not just cucumbers. Each 1-quart jar will contain approximately 12 ounces. Continue reading
YOUR HEALTHY PLATE: Joe Gardewin’s Spicy Cucumber Salad
I am proud to share a recipe from my friend and major YHIOYP fan Joe Gardewin, who loves food (especially when it’s Korean!) and has been actively contributing to the conversation here for a long, long time. This is such a great recipe, and I love the technique, the marinating, the kick, the bite, the sweetness, all of it. Thank you, Joe, for sharing your spicy cucumber salad with the readers of YHIOYP. Continue reading