July 5th, 2012

If you just threw a huge Fourth of July bash, you’re probably all BBQ’d-out like I am. You might also have some leftover ingredients from those pork burgers and coleslaw you made for your family and friends. There’s no need to throw out your leftover ground pork or cabbage if you have a bit of Asian seasoning in your pantry. Instead, invite some hungry guests over to try these Asian meatballs and slaw at Small Kitchen College!

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June 27th, 2012

I wasn’t a big fan of shaved ice until I tried the Taiwanese version. Far different from American or Italian styles made with simple syrup, Taiwanese shaved ice consists of flavored shaved ice topped with chopped fruit, ice cream, lots of sweetened condensed milk, and any other goodies you can think of for toppings. The key ingredient is the sweetened condensed milk, which takes Taiwanese-style shaved ice to a whole new level in my opinion. It’s almost in a class of its own, rivaling ice cream or fro-yo for its mouthfeel. If you want to make a frozen dessert this summer and don’t have time to make ice cream, try my far-from-authentic (but really quick!) recipe for Taiwanese Shaved Ice at Small Kitchen College. No need for a special shaved ice machine – just whip out your blender!

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June 4th, 2012

If you haven’t heard of the Food Matters Project yet, it’s a collaboration among food bloggers to cook a recipe from Mark Bittman’s Food Matters Cookbook each week. As a proponent of eating more plant products and fewer processed foods, I decided to contribute to the project. But when I heard this week’s recipe was savory tomato crisp, I wasn’t sure what I was getting myself into. I’m most familiar with dessert fruit crisps, but since tomatoes are botanically considered fruits, the recipe should still work…right?

You’re probably thinking (as I did) that this has got to be one of the blandest recipes ever. And to all you tomato haters out there, I’m sure you’re cringing at the thought of a savory tomato crisp in your mouths. But I won’t be criticizing Mr. Bittman’s choice of ingredients for this recipe. No way! In fact, Mr. Bittman teaches us a valuable culinary lesson with his tomato crisp: simple is not necessarily boring. Pay attention, my tomato-hating friends, as this recipe may just convert you! Check out my recommendations for altering the recipe as a side dish that will complement any meal you’re serving.

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June 2nd, 2012

June has finally arrived. That means it’s time for graduation, summer, and picnics! Picnic food has always been a favorite of mine. But really, what’s there to complain about when you’re munchin’ on Italian cold cuts, potato salad, macaroni salad, and watermelon?

Nothing really. Except for the fact that picnic food isn’t exactly the healthiest! Luckily, there are plenty of ways to make your picnics healthier.

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May 25th, 2012

Hello, ladies. Look at your peanut butter, now, back to Speculoos Cookie Butter, now — stop. Grab a spoon and get ready to taste the guiltiest pleasure of your life!

Trader Joe’s describes it as “a deliciously unusual spread reminiscent of gingerbread and made with crushed biscuits.” Have your taste buds been whipped into a frenzy yet? No? Then how about this – Food bloggers describe it as “spreadable cookies”, “Christmas in a jar” or my favorite (and most accurate), “crack butter.” Your curiosity must be kicking into high drive by now as you’re probably wondering as I did…what exactly is cookie butter? Find out at Small Kitchen College. I provide different ways to get through a jar of Speculoos Cookie Butter!

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