Slow Cooker Asian Short Ribs

With the lazy days of summer over and my kids’ school year very much back in full swing, I am reacquainting myself with things such as getting breakfast ready at 7 am and packing lunches in a flash. I am also trying to use my slow cooker more because it truly makes dinner preparation a snap.

My son plays football every day after school so by the time he gets home, waiting a while for me to make something just isn’t an option…he’s too hungry! I’m a hero if there’s something ready to eat in the crockpot when we walk in the door. I like being a hero.

Slow Cooker Asian Short Ribs | Healthy Green Kitchen

We love short ribs and they are really perfect for the crockpot. You want the meat to be fall-off-the-bone tender and that’s a certainly when you use a slow cooker to make them. This recipe could not be simpler and makes quite a bit: I had enough of these slow cooker Asian short ribs left over to send with my son for lunch two days after we had this for dinner.

I served the meat alongside rice (I used a red rice, but any kind that floats your boat is great: white, brown, black, etc.) and we put some of both in lettuce wraps. A sprinkling of cilantro and some homemade hot sauce is a delicious touch. (I’ve been harvesting tons of chili peppers from my garden and I’ve made a number of sauces with them: this one from Jenny is a new favorite.)

Boston lettuce works well if you, too, want to make lettuce wraps with this recipe. If not, you can serve with rice and lots of veggies on the side. Kimchi makes a terrific accompaniment.

Thanks to Smith Bites for the inspiration!

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Grilled Eggplant and Cilantro Dip

*Disclosure: This post is part of my ongoing relationship with the folks from California Endive Farms. I receive complementary boxes of endive and I am being compensated to develop recipes to share with you; all opinions expressed here are 100% mine.

Grilled Eggplant Dip | Healthy Green Kitchen

Since partnering up with California Endive Farms last year, I have enjoyed more than my fair share of endive. I love having a constant supply in the refrigerator, especially in the winter and early spring when my own garden is sleeping. I have showcased a few different cooked endive recipes here on the blog (such as this one and this one), but I also really love endive raw. It is great in salads (like this and this), and the leaves are the perfect receptacle for filling with all sorts of delicious and healthy dips.

This Grilled Eggplant and Cilantro dip was inspired by the recipe for Charred Eggplant with Chile Sauce and Tahini that I found in the May 2013 issue of Saveur magazine. It’s incredibly easy to make and it’s tasty as part of an appetizer spread (shown here with endive leaves, pita chips, and some walnuts). It’s also great in place of more typical condiments in a sandwich.

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Meat and Vegetable Casserole with Pomegranate (Kowaj)

Beef with Pomegranate Molasses from An Edible Mosaic Cookbook

I am so sorry it’s been so quiet around here! The truth is, behind the scenes things have been anything but: for the past few weeks, I’ve been busy working on the final edits for my One Simple Change book (they were due yesterday). I’ve also been writing up a new book proposal!

I’ve missed this space, though, so I am happy to be back, and today I want to share an intriguing Middle Eastern meat and vegetable casserole with you. The recipe comes from my friend Faith, who runs the gem of a blog An Edible Mosaic. It’s found in her first cookbook (a collection of Middle Eastern Recipes also called An Edible Mosaic); the book was released a few months ago, and I’ve been dying to tell you all about it.

meat stew with pomegranate molasses

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Homemade Sriracha

diy sriracha from Healthy Green Kitchen

Yes, I am aware that it’s Valentine’s Day, and that today I am “supposed to” post about cookies, or something chocolate-related, or maybe a romantic dish you could cook for your sweetheart. The thing is, I figured you can find all that good stuff on a bazillion other blogs, so I decided to share something non V-Day related (but totally rad if you love hot sauce): Homemade Sriracha!

Homemade sriracha from www.healthygreenkitchen.com

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Italian Apple Cake (Grain and Gluten-Free)

Italian Apple Cake

I was so pleased when Ginny contacted me and asked if I’d like to be part of the blog tour for a brand new book published by her mom’s company: A Family Farm in Tuscany: Recipes and Stories from Fattoria Poggio Alloro. I am definitely a cookbook junkie…and I’m particularly excited about books that celebrate seasonal sustainable foods.

The photos that grace A Family Farm in Tuscany are so dreamy: flipping through them had me seriously contemplating a Tuscan vacation (I’ve never been). I want to go even more after reading the tales and cooking a few of the comforting recipes from the farm featured in the book.

Italian apple cake

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