Lately, I’ve been on a greens kick. After discovering I could puree spinach and kale into my smoothies without affecting the taste, I started experimenting with hidden, pureed greens in EVERYTHING. And you know what? It totally works. We’re going through at least TWO giant bags of fresh greens per week at my house without my kids knowing they’ve eaten even a single bite of the stuff! In fact, Jamie will swear up and down he hates spinach and kale, [ Read More ]
Archive for the ‘Breakfast’ Category
Last weekend, I had a bit of an emergency situation on my kitchen countertop. Overripe bananas and sweet potatoes were approaching the point of no return and vying for my attention. I finally decided to whip up this recipe, which uses both, along with some orange juice and sunflower seeds for interest. The resulting muffins were little flavor powerhouses of all things sunny and bright. I love them, with all of my heart and sunshine. And now you can too. Y’know, if you happen to have overripe [ Read More ]
These muffins are much lighter in texture than regular cream cheese muffins, which can sometimes seem like a little too much for the first thing in the morning. The cream cheese flavor still shines through in this version, but the muffins retain that light & fluffy weight to them because there’s not too much actual cheese and sugar weighing them down. All in all, I’d say they’re just right.
Yesterday, I decided to take the concept of a No-Bake and run with it. My four-year-old spends all weekend begging for one junk food or another, even when he knows it’s off limits. This recipe combines flavors Jamie associates with his favorite treats (like peanut butter and chocolate), but packs a protein and fiber wallop he wouldn’t be getting from a cookie. Grown-ups can equally benefit from trading in regular day-to-day indisgressions (like that 3 p.m. Snickers bar habit) for [ Read More ]
No oatmeal here–just vegetable proteiny goodness! This morning, I happily figured out how to make texturized vegetable protein (TVP) taste like oatmeal. Mostly. Enough so that if you’re looking for more protein or less carbs in your life and don’t want to give up your hot cereal, you’ll be happy you found this one. Chef’s Note: Loyal readers will remember that the one exception I make to the rule of “available at ALDI/Save-A-Lot” on this blog is the use of [ Read More ]
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Feb
Feb
Cheap Recipe: Monte Cristos
This is one of those meals that is appropriate at any time of day — some restaurants keep it on their breakfast menu, while others feature it as a lunch special. We’ve made it for supper many times at my house. It just works. A warm and melty union between French toast and ham sammies, I often serve it with a sidecar of salsa instead of the traditional strawberry jam. Something about the sweet and salty combination seems to just [ Read More ]
Spicy shrimp and cheese grits: the perfect winter warmup. Red Fork Hippie here, dishing up a warm, hearty way to begin or end a chilly January day: thick, buttery cheese grits spiked with bacon and topped with sauteed shrimp in a spicy roux. Be forewarned: This ain’t diet food. The recipe is a riff on an idea I swiped from my favorite Cajun restaurant, Chicory and Chives, which is an awesomely awesome place to have brunch on Saturday mornings, [ Read More ]
The Red Kitchen Project is dedicated to creating delicious recipes that can be made solely from simple ingredients, available at low-selection, discount grocery stores like ALDI or Save-A-Lot.
