I used to use only use fresh blueberries for muffins thinking that it’s the best. However, I realized that frozen blueberries are just as good or even better since the flavor is usually consistent and the berries are frozen at the peak of freshness. I usually have a frozen bag of some kind of berries so that I can make smoothies. Now, I don’t have … Continue reading Blueberry Muffins
These are no guilt apple turnovers because they’re much lower in sugar and fat than store bought. You won’t miss a thing! Most turnovers are loaded with sugar and fat and tastes so good, but they may leave you with a guilty aftertaste. I use prepared puff pastry for this recipe. You can buy frozen sheets, some markets even sell 5″ x 5″ squares. It … Continue reading Apple Turnovers
I am so excited to share this recipe because this particular Kimchi is a favorite in my household. It is so refreshing, especially on a hot summer day. You’ll be happy to know that you’re serving your family a healthy load of probiotics. Enjoy! Ingredients: 1/4 Nappa Cabbage (slice vertically in half and pull the outer leaves only) slice into bite sized pieces 1 medium … Continue reading Water Kimchi
I’m fairly certain that this soup was made popular in the United States by Olive Garden. It’s basically an Italian chili. My kids love it and I’m happy to serve it since it’s loaded with vegetables and protein. You can add some heat by adding a little crushed red pepper. You can also top it with some grated Parmesan cheese just before serving. I make … Continue reading Pasta e Fagioli
This recreation of Commander’s Palace’s Shrimp Creole was adapted by Emeril Lagasse. It’s a wonderfully satisfying one-dish meal that can be adjusted to your heat preference. I always try to keep a 2 lb bag of frozen shrimp in the freezer and rotate with a new bag whenever the jumbo shrimp goes on sale at the local market. I ask the fish monger to check … Continue reading Shrimp Creole
This is a recipe that can be easily adjusted to taste. Most recipes use lime juice instead of lemon juice but I prefer the taste of lemon. Plus, we have a lemon tree in the backyard that practically produces wonderful lemons all year round. If you’re not a fan of cilantro, you can always substitute with flat leaf parsley. Ingredients 2 large ripe avocados 2-3 … Continue reading Guacamole
This potato side dish is so easy and satisfying with very little effort. I use baby creamers or new potatoes in this recipe because they are less starchy, have a creamy texture, and hold up very well when cooked. No one minds the thin skin, which contains so many nutrients. Potatoes are one those vegetables that are best organic if possible. I love to use … Continue reading simply baked baby potatoes
This soup is so creamy and satisfying but relatively healthy compared to other creamy soups. It’s perfect with a small drizzle of herb infused olive oil just before serving. Make sure to use premium butter when cooking so that you can get a lot of flavor in a smaller portion. I really like Kerrygold Irish Butter. Ingredients 1 1/2 Tbsp of good butter 1/2 yellow … Continue reading roasted garlic and cauliflower soup
I love the flavors of korma dishes but I can never eat it at restaurants because I’ve become lactose intolerant lately. This recipe uses a non dairy substitute for creaminess. I also used chicken breasts as a healthy alternative to dark meat chicken. Ingredients 4 Tbsp extra virgin olive oil 1 large yellow onion, finely chopped 4 cloves of garlic, minced 1 Tbsp grated fresh … Continue reading chicken korma
This recipe was featured in “The Chew.” It’s a soup that Mario Batali’s mom used to make for him all the time. The egg part is a little too much so I usually leave that out, but it does sound good. Ingredients 3 lbs beef chuck cut into 1 1/2” cubes 1 yellow onion, chopped 1 cup carrots, sliced in 1/2” moons 1 cup celery, … Continue reading beef and barley soup
Kim's Family Recipes 