Recipes
Recipe Redux: Homemade Honey Beef Jerky
By Megan Kian
This past January I spent a few days with some close friends in Arizona. As we trekked through the beautiful “red rocks” that comprise Sedona, we scrounged up energy for a three-hour hike from the jerky we had bought in a town nearby. Beef jerky is easy to make, a great source of protein, and low in fat. This month’s Recipe ReDux focused on the use of maple syrup and honey, a great excuse to make some delicious homemade honey beef jerky!
Ingredients:
½ lb. flank steak
½ teaspoon salt
½ teaspoon… read more »
Thai Peanut Chicken
I love peanut butter and Thai food (I’ve tried making curry and pad Thai at home), so when I received an email from the folks at San-J with recipes using some of their sauces I was excited to try my hand at a new chicken dish. Their recipe, Spicy Peanut Basil Chicken, called for fresh basil, which isn’t in season right now. So I decided to modify the recipe a little and I used fresh cilantro (which I already had in the fridge from the fish tacos I made last week). The recipe uses San-J’s Thai… read more »
Recipe ReDux: Chocolate Cookies with Dark Chocolate Chunks, Dried Cherries, and Walnuts
By Megan Kian
Some people may think of chocolate as an indulgence, but in moderation chocolate can be a part of a healthy diet. As I’ve mentioned before, chocolate contains flavonoids, a type of antioxidant found in plant-based foods. Antioxidants are great for your body because they help repair cells and prevent certain diseases. This month’s Recipe ReDux theme, “Chocolate: Love Is In the Air,” is the perfect fit for February, which is Heart Health month and Valentine’s Day.
I decided to make choc… read more »
Pasta with Roasted Root Vegetables and Kale Pesto
A few weeks ago there was a recipe for Quinoa with Roasted Winter Vegetables and Pesto in the New York Times Recipes for Health section. My husband emailed it to me, which meant he clearly was interested in trying the recipe. I had a bounty of CSA vegetables that needed to be used, including a basket full of sweet potatoes (orange and purple), a bunch of kale, a rutabaga, and a small head of broccoli.
I figured I could modify the quinoa recipe to make my own version of this dish. I know people make pesto using… read more »
Seasonal Pizza
My husband and I are pizza lovers. (Is there anyone who isn’t?!) In the past we would order in or go out for pizza, or occasionally we would enjoy a Kashi frozen pizza. But last December when I was testing recipes for We Can Cook, I made pizza at home and we really loved it. (The only other time I have ever made pizza at home is on Passover when I make matzo pizza.) Although I didn’t make the dough from scratch, it was still really fun to make the pizza – rolling out the dough, choosing the topp… read more »
Jessica’s New Book
75 recipes and activities for you and your child! Buy
We Can Cook by Jessica Fishman Levinson and Maja Pitamic. read more »
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