We're back!

It is hard to believe that it has been almost a year since our last post. Between two milestone birthdays, a graduate school graduation, our wedding and a long honeymoon, the break was just what we needed to recharge our batteries.

And now we are excited to be back in a very big way. Check out these new additions to the site:

What's Good Now? Learn what produce is in season right now and how to use it.

Meatless Menu - Our five day menu offers completely meatless meals and a new downloadable shopping list.

5 Ingredient Meals - Sometimes you just can't be bothered to put too many things together. Every week we'll provide 2 recipes that require only 5 ingredients.

Kid's Kitchen - Getting your children involved in the kitchen is a great way to spark interest in new and exciting foods. Every week we'll provide a hands-on experiment for you to explore.

DIY Kitchen Decor - We'll share what is inspiring us now. From repurposing unexpected items to creative combinations.

New feature! All recipes will now offer a downloadable shopping list.

And with that, we get right to our newest recipe. Living in NYC, we have the wonderful opportunity to experience new foods in the heart of a cultural melting pot. Kimchi tacos have become the hot new food truck item and we could not resist the urge to try our hands at it.

Kimchi is a delicious concoction of pickled cabbages in Asian spices. It is extremely hard to make and I don't have that kind of patience. And after our first go at it, Richard decided he preferred the mixture on rice and I preferred it on a tortilla. So try it however you like! :)

Kimchi Chicken

Ingredients

2 chicken breasts

16 ounces kimchi, chopped

4 tortillas (optional)

2 cups shredded cabbage

1/4 cup finely shredded romaine lettuce

1 tbsp brown sugar

1 tbsp soy sauce

1 tbsp sesame oil or olive oil

1 tbsp rice vinegar or white vinegar

1 tsp red pepper flakes

2 cloves of garlic, minced

For Slaw:

1 tsp lime juice

3/4 tsp soy sauce

1/2 tsp mayonnaise

pinch of granulated sugar

1. In a large bowl, whisk together brown sugar, soy sauce, oil, garlic, vinegar and red pepper flakes. Allow chicken to marinate in this sauce for at least 2 hours.

2. Saute chicken until cooked through. Allow to cool slightly.

3. Once cooled, use your hands to pull the chicken into shreds.

4. In a saucepan, heat kimchi. Drain and reserve juices.

5. Combine kimchi and chicken and cover to keep warm.

6. In a large bowl, combine cabbage, lettuce, lime juice, soy sauce, mayonnaise and granulated sugar. Coat well.

7. Serve chicken and slaw over rice or in a warm tortilla and spoon kimchi juice over the top.

Shopping list for this recipe





Crispy Rice Waffles

This recipe was created out of a desire to make a light, wheat-free breakfast. These crispy treats are so light that you certainly won't be stuck with that bloated, food coma feeling after enjoying them.

Rice flour is surprisingly easy to find, but it isn't cheap. At about $4.50 for 4 cups worth of flour, it isn't likely that most people will toss out their wheat flour and stock up on rice flour. But it is a handy item to have in the kitchen and has become my go-to for breakfast breads. Rice flour has a natural hint of sweetness to it and it's powdery fine texture is divine.

Waffle irons are a fantastic kitchen utensil and everyone should have one. They don't have to be expensive and honestly, most fancy waffle irons are no better than a $20 generic one.

Crispy Rice Waffles



Ingredients

1 cup rice flour

1 large egg

1 cup rice milk or regular milk

1/4 cup unsalted butter, melted and cooled

2 tsp baking powder

1/2 tbsp granulated sugar

1/2 cup blueberries (optional)

In a medium mixing bowl, beat egg until fluffy. Add remaining ingredients and mix until just combined. Let rest for 3-5 minutes. 

Lightly grease waffle iron with cooking spray or vegetable oil. Heat waffle iron. Use a ladle or measuring cup to pour batter into waffle iron. Cook until golden brown. Serve warm with syrup.

Turkey Pot Pie

Thanksgiving is over and the leftovers abound! You can only eat so many Thanksgiving sandwiches! Why not throw some of that turkey into a delicious and flaky turkey pot pie?

Savory pies were very popular in Colonial America and have remained so ever since. Flour was a precious commodity in Colonial America and pie doughs use less flour than bread. And pie was a great way to stretch what might be considered a meager amount of ingredients to feed more mouths.

If you've finished off your Thanksgiving turkey already, then make it a chicken pot pie! Now that the chill of Winter is upon us, indulge yourself with this warm comfort food.

Turkey Pot Pie

Ingredients

Crust:

2 cups unbleached flour

1 tsp salt

2/3 cup plus 2 tablespoons butter, softened

4-5 tbsp ice water

Filling:

2 1/2 to 3 cups cooked turkey or chicken, shredded

1/3 cup butter

1/3 cup flour

1/2 cup yellow onion, diced

2 cups frozen mixed vegetables (carrots, peas, green beans)

2 1/2 cups chicken stock

1/2 tsp salt

1/4 tsp black pepper

Preheat oven to 425 degrees.

In a large mixing bowl, combine 2 cups flour and 1 tsp salt. Cut in 2/3 cup plus 2 tbsp butter using two knives or a mixer. Mix until the butter is incorporated in pea-size crumbles. Add water one tablespoon of water at a time, mixing between each until the crust is slightly sticky. Wrap in plastic wrap and refrigerate.

In a large pan, melt butter and bring to a light bubble. Add onion and saute for about 1 minute. Add flour and combine well.

When the flour and butter mixture begins to bubble a little, add chicken stock a little at a time and make sure to mix thoroughly between additions.

Add salt and pepper.

Simmer until thickened. Add remaining ingredients and set aside.

Remove dough from refrigerator. Cut dough in half.

Turn out onto lightly floured surface. Roll out the dough very slightly. Then fold it in half and roll it out a little again. Repeat this four or five times. Then roll the dough out completely and place it in a 9" deep dish pie pan. Repeat the folding and rolling process with the other half of the dough.

Pour filling into pie crust and top with the other half of the rolled dough. Trim edges and fold under. Pinch the edges to seal the dough. Brush the top with an egg wash for a shiny crust.

Egg wash should be one beaten egg and about 2 tbsps of cool water.

Bake for 35 - 40 minutes. Let rest for 20 minutes before serving so that filling has time to set up.



Cider Brined Turkey!

With Thanksgiving upon us, I have received many emails about the best practices for turkey. Turkey is a very lean meat. And while that is great for your waistline, it can mean trouble for the taste and texture of your holiday bird.

Here are some tips for keeping your turkey juicy and flavorful. I've also provided my favorite brining recipe!

* Do it breast down. Yeah, that's what I said. Let your bird roast breast side down for the first two hours. This will allow some of the fat and brine in the bird to pool in the white meat, which is the dryest part of the bird.

* Baste! The skin of the turkey can dry out and become bitter. Basting will cool the surface of the skin and provide moisture.

* Tie it up. Tying the legs of your turkey together may seem like an insignificant detail, but this step is really important. The thigh meat is the most tender area of the bird and it will start to pull away from the bird if left hanging. Not only will this make your bird less pretty to look at, but it will allow precious moisture to cook away.

* Rub it down. Seasoning your turkey is a fruitless effort if you are just going to wash it all away when you baste. Rub your turkey with seasonings under the skin instead. You'll be amazed at the difference in flavor.

* Brine, Brine, Brine! Brining your turkey will allow the bird to become engorged with flavorful liquid. So even after you've been cooking that turkey for hours, there will still be enough liquid in there for a tender, juicy texture.

Cider Brined Turkey

Ingredients

½ gallon apple cider

1 quart hard cider

1 quart chicken broth

1 gallon ice water

2 cups sea salt

½ cup light brown sugar

1 tablespoon black pepper

2 tablespoons oregano

2 tablespoons rosemary

2 tablespoons thyme

1 tablespoon ground cloves

In a large pot, heat broth, apple cider, hard cider, sugar and salt until sugar and salt dissolve. Do not boil it!

Remove from heat and add remaining seasonings. Let steep for 5 minutes. Add ice water and allow brine to reach room temperature.

Soak 10-12 pound turkey in brine for at least 8 hours.



Cranberry Walnut Tart

Thanksgiving is upon us and that means it is time to take advantage of all of the seasonal goodies this time of year offers. Cranberries are an excellent anti-oxidant and they add a tangy kick to baked goods. Pairing them with sweet, velvety walnuts is a great way to showcase the flavors of fall. Add this dessert to your Thanksgiving menu and wait for the compliments to come pouring in. ;) Enjoy!

Cranberry Walnut Tart

Ingredients

Crust:

1 cup flour

1/2 tsp salt

6 tbsp unsalted butter, softened

4-5 tbsps cold water

Filling:

1 cup flour

1 1/2 cup sugar, granulated

2 eggs, beaten

12 tbsps unsalted butter, melted and cooled

1 tsp Grand Marnier or other orange flavored liqeuor

1 1/2 cups walnuts

2 1/2 cups cranberries

Preheat oven to 350 degrees.

In a large mixer or bowl, combine flour and salt. Then cut in butter. Add water one tablespoon at a time, mixing well between each.

Wrap dough in plastic wrap and refrigerate while you make the filling.

In a large bowl, combine flour and sugar. Add eggs and butter and mix well. Add Grand Marnier, walnuts and cranberries and combine well.

Roll out dough and place in 9" pie pan. Pour filling into crust and fold edges up and over the top. Make sure to leave an opening at the top for steam to escape.

Bake for 30 - 40 minutes or until golden brown. Let it rest for about 20 minutes before serving.