Ingredients: Eggs, preferably left out for 30 min Water Method: Bring a pot of water deep enough to submerge eggs to a high boil. Lower to a steady but not aggressive boil-eggs are fragile… Read More
This is more of a method than anything else-I like to think of it as a meal for two or dinner + tomorrow’s lunch. Ingredients: 1 spaghetti squash pesto (I keep Ina Garten’s reci… Read More
I made two delicious vegetarian meals in one week and it wasn’t even on purpose. They both were so hearty and satisfying and most importantly very good reheated. I was catching up on… Read More
This will not satisfy your sunday-scary Chinese craving, but it will solve any asian dish craving you might have. Serves 2 25 minutes Equipment: Spiralizer- you have to have this unless you… Read More
Nothing about this recipe is mine, but since I shared it, people have been regularly asking me for the website again, so here it is: The best Kale Salad ever, you don’t even need anot… Read More
I adapted this from The Crunchy Radish and it’s amazing. If you are into “salads” that you can keep in the fridge all week, this is it. My only changes to the recipe… Read More
Another real-life episode of Chopped. Brown Rice Pasta with Feta, Tomatoes and Chillies Makes 4 servings 25 minutes Ingredients: 1 lb any brown rice pasta (any type of pasta is g… Read More
Did you know there’s an “S” on Brussels in Brussels Sprouts? These are THOSE kinds of Brussels sprouts, the ones that restaurants have that you try and recreate at h… Read More
Almost a full 365 days later, but I’m back. My favorite way to cook is my own version of Food Network’s “Chopped”, using whatever I have in my refrigerator and… Read More
I love cinnamon applesauce, the colder the better. This started from left over apple pie apples. Once I tasted it, I couldn’t believe I hadn’t tried making my own before. T… Read More
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