Protein rich, healthy and delicious: Weeknight Pasta with Cottage Cheese and Chives

LOOKING TO UP YOUR PROTEIN INTAKE? Try adding some cottage cheese to the mix. Being a source of high-quality protein tops Mayo Clinic’s list of its six health benefits. Just a half cup of cottage cheese provides about 11 grams of complete protein, “containing all the essential amino acids your body needs.” It also supports healthy weight management, helps manage blood sugar and diabetes risk, supports pregnancy and maternal health, promotes bone and dental health, and may support gut health. Continue reading “Protein rich, healthy and delicious: Weeknight Pasta with Cottage Cheese and Chives” →

Cool, lively, healthy—Broccoli Mint Soup

Mint and a drizzle of curried yogurt give this creamy (but cream-free) vegetarian soup the vibrant, fresh taste of spring. Serving it room temperature makes it an elegant, surprising first course.

WE’VE BEEN EATING A LOT OF BROCCOLI LATELY, for all the right reasons. It’s super healthy, of course, but it’s also delicious. Recently, it reminded Marion of a soup she’d made with broccoli and mint long ago, like before we met long ago. It was served room temperature fresh and springlike. She thought maybe she would try to make it again to share here at Blue Kitchen. I reminded her that we had done it years ago. That’s the problem with doing a food blog for nearly 20 years—when you think of trying something, chances are you’ve already done it. We’re going to make it again. You should give it a try, for all the right reasons. Here’s the original recipe.

Eight recipes for celebrating National Pecan Month

APRIL IS NATIONAL PECAN MONTH, the National Pecan Shellers Association tells us, adding that the name “pecan” is a Native American word of Algonquin origin that was used to describe “all nuts requiring a stone to crack.” It is said that Native Americans first cultivated the pecan tree. The US Forest Service says that “pecans (Carya illinoinensis) are a commercially important species of nut native to the American Southeast. Pecans are now grown extensively in the southeastern United States and are a prominent part of the regional cuisine.” Pecans are high in antioxidants and can help reduce the risk of heart disease and lower cholesterol levels. They contain more than 19 vitamins and minerals—in particular, according to Prevention, pecans are rich in copper, an important mineral for the nervous and immune systems, and thiamine, a B vitamin key for energy production. Pecans are also rich in zinc, another key nutrient for immune function. And they’re a natural, high-quality source of protein—a current dietary holy grail. Here are eight recipes to help you celebrate this delicious, healthy nut. Continue reading “Eight recipes for celebrating National Pecan Month” →

Creamy fried Swiss potatoes: Rösti Potatoes with Gruyere

Parboiling potatoes before grating and frying them makes Swiss rösti potatoes creamy inside and crispy outside. Recipe and variations below.

MY SISTER RECENTLY REMINDED ME OF A TRIP WE TOOK TO TORONTO back in the 90s, which included brunch at one of those restaurants that have a bunch of food stations scattered through a pleasant, bustling hall. Places like that seem to have become the province of hospital and museum cafeterias, but at the time it was a fairly new concept, and, man, I loved it. The place was charming and inviting, everything we had was enjoyable, and everyone was having a lovely time. And the dish my sister particularly remembers was their Rösti potatoes. Continue reading “Creamy fried Swiss potatoes: Rösti Potatoes with Gruyere” →

Wild Rice Mushroom Soup

Wild Rice Mushroom Soup is a hearty, savory, satisfying vegetarian soup, perfect for cold nights. Recipe below.

I’VE NEVER HAD LUCK WITH WILD RICE, which is my way of saying that in the distant past I’ve made some really awful things with it. So when our friend Carmen gave us a beautiful bag of black, shining wild rice from Minnesota, it took me some time to get over my fears and figure out, already, what to do with this thoughtful gift. No one should be surprised that the gateway to a wild rice dish that I actually love was: soup. And mushrooms. Continue reading “Wild Rice Mushroom Soup” →

Cabbage and Red Lentil Soup, for cool autumn nights

NEXT MONTH, BLUE KITCHEN TURNS NINETEEN YEARS OLD. And when you’ve been creating recipes as long as we have, you lose track of some (or many) of the things you’ve cooked. The other day, Marion came across a recipe for a soup made with cabbage and lentils. It sounded maybe worth doing something with. When she checked our archives, though, it turned out she’d already made our own version of it, Cabbage and Red Lentil Soup. Continue reading “Cabbage and Red Lentil Soup, for cool autumn nights” →

Thai-style Watermelon Salad

Chilled watermelon cubes, Thai basil, mint, peppers, pickled red onion and fish sauce create a refreshing salad with a touch of umami. Recipe below.

I AM NOT A BRUNCH PERSON, but there’s a place in Milwaukee, Uncle Wolfie’s Downtown, that is making me change my ways. It’s always so delicious, and friendly, and interesting, and I always have something that opens my eyes. TBH, it’s one of my favorite places to eat on the planet. Continue reading “Thai-style Watermelon Salad” →

Arugula Mushroom Quiche

Arugula and mushrooms team up in this slightly peppery, umami-rich vegetarian quiche. Recipe below.

ONE OF LIFE’S LITTLE PLEASURES FOR US is looking in the fridge and seeing leftover quiche, ready to be gently reheated or, honestly, just eaten cold. We’re experiencing that now, thanks to my recent urge to actually make a quiche. Continue reading “Arugula Mushroom Quiche” →

Red Currant Chutney

Red currants, apple, shallots and lots of spices create a deliciously acid/sweet/spice chutney to serve with various meats or tofu or… Recipe below.

I LOVE RED CURRANTS. When I was a kid, my father always had currant bushes, and to this day I always make room for one red currant bush, even in our very small yard. Continue reading “Red Currant Chutney” →

The quickest, easiest Corn on the Cob

Microwaving ears of corn in their husks is so fast and so easy. And the corn is absolutely delicious, even without butter and salt. Recipe below.

YOU KNOW THE OLD ADAGE ABOUT IF IT SOUNDS TOO GOOD TO BE TRUE, IT’S NOT. Yeah, not this time. This corn on the cob is truly amazing—and amazingly simple to prepare. Continue reading “The quickest, easiest Corn on the Cob” →