quinoa fried “rice”

Time to get excited – I have another giveaway!

Aida Mollenkamp’s new book, Keys to the Kitchen, is a new food bible. I planned to post this yesterday, but the book has so much that summing it up in a post is a nearly impossible task. In fact, it took me about 20 minutes to explain why I love this book to Jack (and I talk fast, so you don’t want to know how long of a post that would be). Simply put, the book is beautiful, informative, helpful, and will make anyone, at any skill level, a better cook for having the tools it provides at their disposal. If you cook at home, you want this book.

One of my favorite things about the book is how each recipe has a “takeaway” and some suggested “riffs.” Aida takes you through the basics of a recipe and then shows you how to get creative… which is the part of cooking that I love the most. I was immediately drawn to the quinoa fried rice – I always have some quinoa in the fridge, Jack will never say no to having “eggs” and “fried” in his dinner, and fried rice is one of the most “riffable” dishes you can make. This turned out delicious, and I’m sure I’ll be riffing on this one pretty often.

this giveaway is now closed, a winner has been notified.
special thanks to Chronicle Books for hosting this giveaway.

mushroom & edamame quinoa fried “rice”
 
Serves: serves 2
Ingredients
  • 1.5 cups cooked quinoa
  • ½ tablespoon grapeseed or olive oil
  • 3 garlic cloves, minced
  • 2 green onions, thinly sliced
  • 4 oz. shiitake mushrooms, stemmed & sliced
  • 1 tablespoon freshly grated ginger
  • salt, pepper
  • a few handfuls of chopped kale
  • ½ cup frozen edamame
  • ¼ cup thinly sliced basil or cilantro
  • 2 (or 3) large eggs, beaten
  • 3-4 teaspoons soy sauce or tamari
  • sriracha or red pepper flakes
  • drizzle of toasted sesame oil
  • top with sliced almonds & sesame seeds
  • optional - seared tofu or other protein
Instructions
  1. Heat the oil in a large nonstick frying pan over medium-high heat, and swirl to coat the pan. When the oil shimmers, ad the garlic and green onions and cook until aromatic, about 30 seconds. Add the mushrooms and ginger, season with salt, and cook, stirring occasionally, until browned, about 5 minutes.
  2. Add the kale, quinoa, edamame, and basil, toss to coat with oil and heat through. Cook until the grain is golden brown, about 3 minutes.
  3. Make a well in the center of the mixture, exposing the pan bottom. Put the egg and soy in the well and stir until just cooked through. Break up the egg mixture and stir into the grain-vegetable mixture, stir-frying until the edges are golden, about 3 minutes. Taste and adjust seasoning with sriracha or red pepper flakes, and additional soy sauce.
  4. Top with sliced almonds, sesame seeds and a drizzle of toasted sesame oil & serve.
Notes
feel free to add veggies you like - red peppers, broccoli, snap peas, would all be delicious. Add any of those veggies halfway through the step where you cook the mushrooms

130 comments

  1. megan from passportsandpancakes.com on said:

    It’s so hard to pick just one! I think the most recent tip I have put to use is using a mandolin to slice vegetables/fruit/etc…. it is so much faster and produces such uniform, beautiful pieces. It’s my new favorite kitchen tool!

  2. Jessica on said:

    it’s small but effective, especially going into the holiday season: when melting chocolate in the microwave, add a bit of Crisco to keep it fluid and to add some shine.

  3. One of my favorite kitchen tips is: use the side of a knife to press on a garlic clove to loosen the peel.

  4. Sophie on said:

    Clean up as you cook!

    (Thank you for hosting such a lovely blog!)

  5. I love kitchen tips, everytime I read good ones I am immediately like “dang it! why didn’t I think of that?!”
    Fried rice tends to be my “go to” recipe when I’m at a loss for what to make! One of my fave tips involving that is to use cold day old rice. It supposedly keeps it from getting mushy and clumpy and gets a better crisp to it. I guess this could work for any other grain as well!

  6. Jess M on said:

    One of my favorite tips applies to almost everything: ignore the time listed for cooking, just cook it until it’s done! I use this most often for cooking dry pasta, which I find always has a far too long cook time printed on the box. Just pull some out, lightly blow on it real quick to cool it down, and give a piece a little poke or a pinch. You then learn how food should feel and cooking becomes more intuitive!

  7. Anne on said:

    Save time and cook a batch of baked potatoes in the crock pot – just sprinkle liberally with kosher salt and bake away. Wrap in foil afterward and put them in the fridge to reheat during the week.

  8. Annie on said:

    One of my favorite kitchen tips is “clean as you go.” It’s a challenge for me because I tend to be a very messy cook – but it makes a big difference!

  9. Gail on said:

    One of them is save vegie scrapes in the freezer to make vegie stock.

  10. Jeanine – I love hearing your riffs on the recipe — especially b/c I full-heartedly feel that crunch makes anything better. Thanks for sharing Keys To The Kitchen and for sharing a few of your kitchen nuggets as well!

  11. cheri on said:

    This is more of a food tip, I make my own coconut milk with unsweetened finely shredded coconut. So healthful and good for you instead of animal milk.

  12. tiffany on said:

    My best kitchen tip is to not take things too seriously in the kitchen…Some of my greatest kitchen triumphs came out of something that was seemingly a disaster. I have seen too many of my friends and family members get discouraged when things didn’t turn out “like they were supposed to”…But cooking is about having fun and freedom…so give yourself a break and just go with the flow!!!

  13. molly on said:

    my fave kitchen tip comes from my mom, the best wedding cake baker ever to live! :) the “secret” to her delicious cakes: add an extra egg to your batter recipe.

    … my other fave tip, as others have posted, is cleaning up as you go.

  14. Angela Cammack on said:

    My favorite kitchen tip is a simple, yet the perfect last steph to any meal that I learned from my Uncle.

    A subtle and great way to brighten up almost any main course dish is to add a hint of fresh squeezed lemon and a dash of tabasco. Usually you never even notice the addition, and would be surprised to know it was there, but suddenly flavors are more vibrant and distinct.

  15. Angela Cammack on said:

    *Correction*

    My favorite kitchen tip is a simple trick, yet the perfect last step to any meal that I learned from my Uncle.

    A subtle and great way to brighten up almost any main course dish is to add a hint of fresh squeezed lemon and a dash of tabasco. Usually you never even notice the addition, and would be surprised to know it was there, but suddenly flavors are more vibrant and distinct

  16. Kaitlin on said:

    As others have said, clean up as you go!

  17. renee from naturally-delicious.blogspot.com on said:

    Fav kitchen tip of the moment is let your fridge run towards empty. It will bring out your creativity. I have come up with tasty combinations that are now in my repertoire when I didn’t have my pantry stocked.

  18. jackie on said:

    I’ve been hearing great things about this cookbook! I think one of my favorite tips (that I wish I always followed) is to clean as you go. It’s so much nicer to finish cooking and only have a couple dishes to do than to have a huge mess and a sink full of dishes!

  19. Christina from delacasa.wordpress.com on said:

    Freeze tomato paste in ice cube trays. You rarely ever need more than a tablespoon in a recipe so just pop it into the pan straight from the freezer. Beautiful fried ‘rice’ – have never thought to fry up a cooled, cooked grain!

  20. julie on said:

    This cookbook sounds amazing! My tip is to involve your children in cooking/baking early so they don’t leave home not knowing the basics!

  21. Diana on said:

    My tip is to measure all the ingredients before you start putting it together. When It helps me me avoid making mistakes because I am not rushing to measure, read and mix at the same time.

    Nice music, measured ingredients and a clean kitchen make for a smooth experience.

  22. Sarah on said:

    I have a lot of food allergies (dairy, eggs, nuts, and coconuts), which can sometimes make cooking and following delicious/healthy recipes difficult. However, I always keep soy milk, Ener-G egg replacer, and unsalted soy margarine at home so that any recipe is easily modified! I also keep plenty of olive oil, and I’ve found that substituting olive oil for butter in recipes makes it just as good! There is yet to be a good substitute for a whole egg, but I keep my hopes up that there will be one eventually! And cleaning as you go helps too :)

  23. Carrie on said:

    My new favorite kitchen tip is to plan our meals ahead of time, I have cut down our food bill and we have very little food that goes to waste. A win win!

  24. Tori on said:

    I love this one because it’s one of the first tips my mom taught me when we would bake Christmas cookies: don’t throw away butter wrappers, keep them and use the to grease your baking supplies!

  25. Emma on said:

    Don’t be afraid to use salt! It makes everything taste better (especially chocolate-y things, in my opinion!)

  26. Heather from squirrelbread.wordpress.com on said:

    Always rinse a microplane or knife after using if you don’t intend to wash immediately — cleaning is much easier (no stuck-on bits that make it dangerous to wash!).

  27. Nicole on said:

    My favorite kitchen tip is to always put used dishes in soapy water in the sink while cooking – that way food won’t get stuck to pans, even if you don’t have time to wash them right away!

  28. Katy Penrod on said:

    My tip is to make large portions of basics like brown rice, cooked veggies, and protein so meals can be put together quickly when youre crunched for time!

  29. Ali on said:

    My favorite kitchen tip is using mise en place when cooking. Having everything measured and ready to go makes my cooking so much more streamlined and efficient, which is important for someone who is not always the most organized person.

  30. Kelly from getsmeeverytime.com on said:

    I love (and try) ANY kitchen tip that has to do with keeping our sliced avocado from turning brown before we can eat it up. (not like that usually takes that long.)

    • jeanine from loveandlemons.com on said:

      Hi Kelly, will you share your avocado tips? I squeeze lemon or lime on mine… I’ve heard the trick about storing it with an onion… if you have more, I’d love to know/share!

  31. Isabelle on said:

    I always use a lid to boil water! always! no matter what!-that’s it, that’s my tip.

    it looks so delicious! and I really appreciate the mass quantity of gluten free recipes, which are hard to find-without specific flours, and as healthy as everything here! If I had the time, I would make all the recipes in your blog and simply never stop!

  32. Nicole from tsiporahblog.wordpress.com on said:

    My favorite kitchen tip is to take your time! There is nothing worse than rushing through a recipe only to realize that you forgot a key ingredient like baking soda!

  33. Suz on said:

    Love the cookbook! My tip is to always to pound my chicken breasts before cooking….they always cook up evenly.

  34. Rachel on said:

    I like to plan my week’s meal out by going through cooking magazines (mainly old Gourmet and Veg Times) for that month in the past years and cookbooks. I write out all of the meals I want to cook (usually 4-5), write down the source and page the recipe is on and then I make a grocery list of what I don’t have in my kitchen stock. It takes less than 30 minutes, it saves time and money due to being organized and it helps me get energized to cook by seeing beautiful photos and imagining how delicious it will be!

  35. Susan on said:

    Starting out with all ingredients organized on the counter and then eliminating the mess as you go makes cooking/baking easier.

  36. barbara n on said:

    While using lots of dishes for meal prep keep the sink filled with warm, soapy water and place dirty dishes into the water. Later they will be easier to clean.

  37. Woo Hoo! I have everything to make this in my kitchen right now! I love making healthy non-greasy Asian inspired cuisine at home. One of my time saver tips is to make easy breakfast sandwiches on the weekend and then freeze them. So during the week when you are rushing around before work all you have to do is microwave a sandwich for one minute and then you are ready to hit the road with breakfast in hand!

  38. Shelley from unsailedships.blogspot.com on said:

    one of my favorite kitchen tips, which is especially helpful when baking/cooking a lot, is to make a fresh batch of dishwater before you start to “clean as you go”. mise en place is also very important: getting tools and ingredients ready before you actually start.
    this book looks great! :)

  39. Hilary on said:

    I’m not the best cook, so I don’t have any great tips. My favorite is to simply clean as I go. I get distracted by mess, so having a clean kitchen makes me focus more on the food. :)

  40. Sherry Ann on said:

    Kitchen Tip: Always dance in the kitchen while cooking/baking and listen to the dance music as loud as possible! So much fun! My kids, now adults, love this to this day! ! ! !

  41. ileana from alittlesaffron.com on said:

    Love the idea of quinoa a la fried rice. My kitchen tip is simply to prepare all your ingredients before you start cooking and to clean up as you go. Makes the whole process a lot smoother.

  42. Emily on said:

    One of the best tips I got while cooking with a friend of mine (who is any awesome cook), is that a little squeeze of lemon juice (or any acid) at the end of a dish really brings it to another level. This book looks great!

  43. Tawney from trebiciclette.blogspot.com on said:

    My favorite kitchen tip is to always, always, always brown your butter for chocolate chip cookies. On the healthier side, always cook a double batch of lentils and quinoa. You’ll need a double batch after eating the brown-butter chocolate chip cookies.

  44. Amelie on said:

    Using parmesan rind to flavor broth or soup; I used to always just throw it out.

    • Nicole from pudgeandnico.com on said:

      Yes, this is one of my favorites! Adds so much depth to soup!

  45. Darci on said:

    My favorite tip is more about food-storage. I do a lot of home preserving and found out you can write on glass jars with Sharpie and use rubbing alcohol to take off the writing when you change it!

  46. Laura Wilder on said:

    This is a combination gardening and cooking tip. It’s so easy to grow your own herbs like parsley, rosemary, and basil. Then you’ll always have some on hand when you need it.

  47. Amanda from amandatinker.com on said:

    My favorite tip is to rub some oil on the skin of your potatoes before baking. Makes the skin nice and crispy!

    Thanks!

  48. Mabel from mdcooksfor2.blogspot.com on said:

    my best kitchen tip from my mum: mince lots of cloves of garlic in a food processor, dump into a freezer bag and flatten it out and score into 2 inch squares. Keep one square in the fridge to use for easy cooking! and when you run out in the fridge, you can just break off a square from the freezer and stick it in a sauce tupperware in the fridge.

  49. Ingrid on said:

    Clean up as you cook!

  50. Rochelle on said:

    Having a designated “garbage bowl” or plastic bag hung nearby to help with clean-up of vegetable peelings, food wrappers, etc. Time saver for sure & helps keep the counter clear of mess!

  51. Emily from stylebarsunnyvale.wordpress.com on said:

    My kitchen tip is whenever you have a dish that’s been cooking/simmering/roasting away for a long time, make sure to add some fresh herbs at the end to bring some freshness to the flavors.

    Thanks for hosting this giveaway!

  52. Leah on said:

    One of my favorite kitchen tips is to put bananas in a brown sack on top of the fridge to brown them faster for banana bread.

  53. gail on said:

    i like to clean up dishes as i go so there is no huge pile at the end

  54. Karen on said:

    When you have extra ginger root, peel it and stick it in a freezer bag. The next time you need a little bit for a recipe, you can just grate off as much as you need right from the frozen piece. It saves you from a crisper filled with rotting ginger!

  55. Kelsey from cargocollective.com on said:

    My favorite tips are all about substitutions! I am essentially gluten free, but I still prefer to avoid carbs the majority of the time. So I substitute the pasta in pasta recipes with shirataki noodles or spaghetti squash. I try to use Cauliflower instead of rice or other grains. And I use almond flour whenever i bake! It’s easy to be healthy if you know good substitutions to try fun recipes and not cut EVERYTHING out!

  56. Christina on said:

    I love the idea of a cookbook with riffs! Thanks Aida and Jeanine!

  57. amy on said:

    Love your website; i bought one of those “make zuchinni into spaghetti” things and use it all the time.
    My tip is when you are using just a Tablespoon of things like tomato paste or adobe chilis, portion the rest into 1 T. (or one chili) clumps on a cookie sheet, freeze them, then put them into plastic bags so you can grab just what you need in the future. Hate throwing away the rest when not using for a while.

    • jeanine from loveandlemons.com on said:

      I’m glad you like the zucchini noodle maker!

      I love this tip… I always end up tossing the end of the tomato paste when I don’t find a new use for it soon enough.

  58. Jade Sheldon from jademsheldonphotography.com on said:

    My greatest strength in the kitchen is cleaning as I go. Keeps me organized and on schedule!

  59. Sam H on said:

    One of my favorite tips has to do with cleaning–if you leave a baking sheet in an accessible (but out of the way) place, then put all of your ingredients you’re done with on there–at the end they’re all in one place, and you only have to take one trip to the pantry and fridge to put them away!

  60. Torey on said:

    Here’s a kitchen tip that I wish I knew all along: crack raw eggs on a counter surface and they break so that the shell never falls in to the mixing bowl.
    I enjoy this beautiful blog so much! Thanks!

  61. katya from reviewnotes.blogspot.com on said:

    pin delicious recipes, like this one, to pinterest; look at your “recipe queue” pinterest board when in need of inspiration

  62. To avoid water boiling over, lay a wooden spoon across the top of you pot. It will keep the bubbles from overflowing.

  63. Dorothy on said:

    Parchment paper! It’s a wonder in the kitchen. Use it to line pans for easy clean up, on the fly cupcake liners, rolling out pie dough, transferring pizzas to the oven, etc… And it can be reused over and over again until its disintegrating, and then I toss it in the compost.

    This cookbook looks fantastic, especially the fried “rice”. Yum.

    • jeanine from loveandlemons.com on said:

      I love this tip – I just started doing this myself, and I love how I never have to wash my baking sheet :)

  64. One of my favorite kitchen tips is to always add a dash of something acidic, be it vinegar or lemon juice, to soup at the end of cooking to brighten it up.

  65. Theresa N on said:

    When sauteing garlic for flavor in oil use large pieces so they don’t burn.

  66. Diane on said:

    My favorite kitchen tip is to let things rest a few minutes before cutting into or serving them. This always applies to meats of course but I’ve found it is beneficial in other dishes as well.

  67. Sally K on said:

    smash garlic cloves with the side of a large knife and the peels just fall off!

  68. My favorite tip is to chop the chocolate when making chocolate chip cookies, even if I’m using chips.

  69. Anna on said:

    This may not be a tip, but one of my favorite things to do while cooking in the kitchen is to enjoy a glass of wine :) In fact, many of these tips will come in handy!

    • jeanine from loveandlemons.com on said:

      this might be my favorite one! :)

  70. Jessica on said:

    Always make extra and freeze it!

  71. Andrea on said:

    One of the most useful tips is to clean up as you cook!

  72. Marie on said:

    I like to place a kitchen towel over the counter space I’ll be working on when I bake something. This way when I measure messy ingredients or need to lay a utensil down, I don’t leave a huge mess on the counter for me to clean up afterwards. I can just fold up the towel and toss it in the washer when I’m done. Voila! Clean counter :)

  73. Rebecca on said:

    I like to pack my lunch for the next day as I am making dinner, it saves time the next morning!

  74. Neely from Www.Neelywang.com on said:

    Turn wilted veggies into a delicious vegetable soup!

  75. Christy on said:

    Fluff your flour before spooning it into a measuring cup to help keep it from being too densely packed!

  76. Jill Palmer on said:

    Use brown rice flour when making gravy. No lumps , gluten free and a silky feel. Yum!

  77. Rian N. on said:

    Oh, it’s so reminiscent of springtime! Such lovely shades of green~

    My little trick is to freeze things in ice cube trays. I’ve done caramelized onion, roasted garlic, pumpkin puree – makes it easy to apportion out amounts.

  78. Becky N. on said:

    My favorite kitchen tip is to make extra and freeze it. Those meals in the freezer have come in handy!

  79. Kate Zimmermann on said:

    I don’t really have any great tips. The only thing that comes to mind is to not be too strict with cooking times. Every appliance and pan is different.
    Would love this cookbook!

  80. sarapete on said:

    My favorite tip is when you can, make it from scratch. Simple things like salad dressing don’t take a lot of time or ingredients but make all the difference in flavor. Nothing ruins a lovely salad like a bottle of store bought dressing.

  81. Serene C. on said:

    Too many! Here are two of my favourite cooking tips:

    Be more adventurous and try one new recipe a week to keep things fresh and make cooking a learning experience. Cooking can be so fun!

    And the other is to take a bit of time to look into what is simple and cost effective to be homemade. Things like vinaigrettes are SO easy to put together, taste better than store bought ones and you probably have everything in your larder already.

  82. Jaime on said:

    My tip is simple, but effective- pull out all your ingredients before baking/cooking. It makes the process go by much more smoothly, and if you can manage to put your ingredients away as you use them, clean up is much less intimidating!

  83. Tammy on said:

    To freeze individual portions of anything from pancakes to casseroles to desserts. Have gone to the freezer many nights for a little late night craving!

  84. Leslie on said:

    I think my favorite kitchen tip is for softening butter. Instead of waiting hours for a whole stick to soften, cut the stick up into small chunks and the waiting time is usually no longer than a half away, which is the time it typically takes to preheat the oven and gather all the ingredients!

  85. Tara H on said:

    Microwave winter squashes (such as butternut, acorn, and pumpkin) for a minute or two before trying to cut it open to bake and/or peel.

  86. Corisa on said:

    read the entire recipe before starting !

  87. Aims on said:

    My kitchen tip is always keeping a lemon or lime and at least one fresh herb around – you can brighten any meal with these!

  88. Heather on said:

    Tip….? Read awesome inspiring blogs. Then when I am at a complete loss for a helpful tip I leave with yummy recipes & 20 other tips! I love the link to Camille Styles Roast Beet & Pear salad. Easiest way I have ever heard to roast beets, olive oil, salt , pepper & wrap it in a mess-free (ish) tin foil ball. 350′ 40min-1hr & , cool pop skins off under running water. simple & brilliant.

  89. Sheila on said:

    I just read how you can easily shred chicken with your KitchenAid mixer. Crazy!

  90. Emma L on said:

    Wipe down all surfaces as soon as you’ve used them. When living in an ancient apartment where everything is cracked and kitchen surfaces are worn, cleaning can become a huge hassle when little dried drips of flour, egg and millk simply refuse to be scrubbed off your countertops. So I always wipe them right away!

  91. Kim on said:

    My best tip is when cutting onions – if you run the knife under cold water before cutting them, you won’t get that stinging in your eyes. I cut up red onions a lot, so this tip really helps.

  92. Melissa L. on said:

    This cookbook looks amazing! My best kitchen discover is parchment paper. Parchment paper for everything! I have destroyed a lot fewer pans with my roasted veggie obsession.

  93. Jennifer Iley on said:

    Definitely clean as you cook, and have all ingredients open, prepped, chopped and ready to go (mise en place) before you begin so you’re not struggling to open a can of something while something else burns (usually garlic, in my case).

  94. wen from mikaauvinen.com on said:

    clean up…keep clean up…keep the kitchen counter as clean as possible…

  95. Lulu from luonlu.blogspot.com on said:

    I was taught while living in Florence to remove the heart of garlic cloves (the fine-stem that runs down the center) The Italians believe it’s indigestible!

  96. Nelly on said:

    When I mince onions or garlic, I use the magic bullet or food processor. If my hand do smell, I squeeze lemon on them, wait a couple seconds and washout with soap. Last but not least, no matter how tired I am I always clean the stove, even with some quick clorox wipes cause I hate grease build up! Harder to clean later.

  97. Pin on said:

    Oh, gosh, I don’t know if I have any favorite kitchen tips– I just started cooking (instead of eating out most meals!). I do like the “clean as you go” tip that other posters mentioned. It’s always so daunting to have a kitchen full of dirty pots and pans, and I’m always so tired after cooking!

  98. Pingback: You' target='_blank're Invited: Keys To The Kitchen Virtual Dinner Party | Aida Mollenkamp

  99. TracyR on said:

    Two words, soy sauce. It is amazing how adding a few drops will enhance the flavors of sauces, gravies and salad dressings. And please, stick with naturally brewed versus the caramel colored liquid pretending to be soy sauce. Hey, that was two tips in one.

  100. Sophie on said:

    My kitchen tip is that kisses make everything taste better :)

  101. Hawk on said:

    I love this recipe!! Going to try it this weekend.

    I would love to be entered into the contest – my favorite tip is one I just learned from your blog – freeze ginger and grate as you need fresh ginger.

    Thanks!

  102. Nicole from pudgeandnico.com on said:

    I’m not even sure if this qualifies as a tip, but I think it’s one of the most important things to learn when you’re learning how to cook–TASTE EVERYTHING. Not just at the end to make sure it tastes good, but all throughout the process so that you actually learn the various stages of cooking. For example, if you’re cooking a pot of beans, taste several after an hour, then again in ten minutes, then again in ten minutes, on and on, until they’re done. I learned this great advice from Tamar Adler’s “An Everlasting Meal.” I’d recommend reading that for a trillion more tips!

  103. Stacy from delightfulcrumb.com on said:

    When a dish needs a little more zing, squeeze some lemon juice atop. Works like a charm! : )

  104. Marissa Fay on said:

    One of my favorite kitchen tips is to remember SALT (just a little) when baking. If forgotten, nothing will brown up as nicely as it is supposed to.

  105. Angie on said:

    kitchen tip for fresh baked cookies: I always make a huge batch of dough and then freeze little dough balls, that way I can bake just a few at a time and have them fresh hot exactly when I want!

  106. Linda Grothe on said:

    My best kitchen tip, which I gave to each of my 3 children, is keep your area clean and clean up as you go.

  107. Shawnna from thatsmeinthemiddle.wordpress.com on said:

    This look so yummy!

    My tip is how to remove the pit from an avocado – slice it half lengthwise and pull apart, then (carefully) tap the seed with a sharp knife so that the knife wedges into the pit, then twist the knife and the seed will pop right out! Probably smart to hold the avo half with a dishcloth for extra safety.

  108. Charity on said:

    After making guacamole press the pit (seed) into the guacamole. This will help keep it from turning brown.

  109. Denise on said:

    One of my kitchen tips is to brighten up a meal/recipe by adding something acidic, like lemon juice, balsamic vinegar, etc… Creates such a great balance if you have a real savory recipe.

  110. Tasha on said:

    When making brown rice, make double or triple the amount you need, then freeze the extra flat in ziplocks. Give a quick thaw under some running water then microwave, for rice in under 5 minutes on a busy night.

  111. ali from ali-lopez.com on said:

    have wanted this cookbook the minute i heard the title….. my tip…. hmmmm… cook with love and have fun :)

  112. Shannon on said:

    When I have bananas that are starting to look a little too ripe, I peel them and toss them in the freezer. Once frozen, they have a more pronounced flavor and fantastic creaminess that’s perfect for smoothies and banana soft serve.

  113. Sarah on said:

    always cook with fresh spices!

  114. Christina on said:

    A little baking tip: After letting butter come to room temperature, use the wrapper to butter your pan.

  115. Krista on said:

    My favorite tip is think outside of the box! You don’t have to follow a recipe verbatim, it is just a guideline. Plus with more experimenting, you will learn new and exiting flavor combinations. Use what you have and take your time, enjoy the time in the kitchen. :)

  116. Aimee from aimeewenske.com on said:

    One of my favorite kitchen tips is to use the correct knife depending on what you’re cutting (instead of just what’s clean.. as I’ve been guilty of many times). Serrated knives tend to work much better for breads, tomatoes, etc. Non-serrated work better for chopping garlic and a lot of other veggies.

  117. Joe on said:

    My Italian Mom had to work when we were little and her short cut to Sunday Gravy was to mash garlic instead of chopping it and cut an onion in half & just put in the pot w/the sauce and toss after.

  118. Kate on said:

    My favorite kitchen tip is to cook with love and music. Put on what makes you move. Dance. Sing. Enjoy the process of preparing tasty healthy food with love. All you need is love…..along with good food of course.

  119. Sipagolda on said:

    Replace part of neutral cooking oils in baking with a nut oil. So if you are making carrot cake use part walnut oil. It adds an extra dimension to the finished baked goods flavor.

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  121. Shelley from unsailedships.blogspot.com on said:

    I made this GF with GF soy sauce + toasted sesame oil. I added an extra egg, extra cilantro, and finished it with extra soy sauce, toasted sesame seeds + lots of sriracha. this didn’t last over a day here (meaning I ate all of it!) I can’t wait to do different variations and to add some greens next time!

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  123. Pingback: mushroom, edamame + kale fried “rice” | TV Dinner -- healthy recipes for RA by Jamie Stelter

  124. Liv on said:

    I made this with couscous, eggs, kale, mushrooms, spinach and peas – it ended up being delicious! I used lots of red pepper flakes, chile infused olive oil and fresh ground pepper. I was worried about burning the couscous so I added some vegetable broth about halfway through and it made it quite rich, almost like a risotto.

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