Mushroom & Edamame Quinoa Fried “Rice”

A veggie- & protein-packed Quinoa Fried Rice from Keys to the Kitchen by Aida Mollenkamp! A healthy, easy vegetarian weeknight dinner. Gluten free.

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 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: 2
  • 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
  • A few handfuls chopped kale
  • 1½ cups cooked quinoa
  • 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
  • Sliced almonds & sesame seeds
  • Toasted sesame oil, for drizzling
  • Sea salt and fresh black pepper
  • Seared tofu or other protein (optional)
  1. Heat the oil in a large nonstick frying pan over medium-high heat, and swirl to coat the pan. When the oil shimmers, add 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 sauce 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.
Add any veggies you like - red peppers, broccoli, or snap peas would all be delicious. Add them halfway through the step where you cook the mushrooms.



Leave a comment:

Your email address will not be published. Required fields are marked *

Rate this recipe (after making it):  

  1. megan from

    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

    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

    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

    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

    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

    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

    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

    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

    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

    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

    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


    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

    As others have said, clean up as you go!

  17. renee from

    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

    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

    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

    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

    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

    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

    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

    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

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

  26. Heather from

    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

    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

    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

    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

    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

      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

    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

    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

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

  34. Rachel

    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

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

  36. barbara n

    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

    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

    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

    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

    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

    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

    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

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

    • Nicole from

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

  45. Darci

    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

    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

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


  48. Mabel from

    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

    Clean up as you cook!

  50. Rochelle

    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

    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

    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

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

  54. Karen

    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

    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

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

  57. amy

    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

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

  59. Sam H

    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

    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

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

  62. Jennifer De Lima

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

  63. Dorothy

    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

      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

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

  66. Diane

    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

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

  68. Anna

    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

      this might be my favorite one! 🙂

  69. Jessica

    Always make extra and freeze it!

  70. Andrea

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

  71. Marie

    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 🙂

  72. Rebecca

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

  73. Neely from

    Turn wilted veggies into a delicious vegetable soup!

  74. Christy

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

  75. Jill Palmer

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

  76. Rian N.

    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.

  77. Becky N.

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

  78. Kate Zimmermann

    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!

  79. sarapete

    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.

  80. Serene C.

    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.

  81. Jaime

    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!

  82. Tammy

    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!

  83. Leslie

    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!

  84. Tara H

    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.

  85. Corisa

    read the entire recipe before starting !

  86. Aims

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

  87. Heather

    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.

  88. Sheila

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

  89. Emma L

    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!

  90. Kim

    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.

  91. Melissa L.

    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.

  92. Jennifer Iley

    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).

  93. wen from

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

  94. Lulu from

    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!

  95. Nelly

    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.

  96. Pin

    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!

  97. TracyR

    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.

  98. Sophie

    My kitchen tip is that kisses make everything taste better 🙂

  99. Hawk

    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.


  100. Nicole from

    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!

  101. Stacy from

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

  102. Marissa Fay

    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.

  103. Angie

    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!

  104. Linda Grothe

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

  105. Shawnna from

    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.

  106. Charity

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

  107. Denise

    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.

  108. Tasha

    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.

  109. ali from

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

  110. Shannon

    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.

  111. Sarah

    always cook with fresh spices!

  112. Christina

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

  113. Krista

    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. 🙂

  114. Aimee from

    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.

  115. Joe

    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.

  116. Kate

    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.

  117. Sipagolda

    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.

  118. Shelley from

    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!

  119. Liv

    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.

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.