BHG Delish Dish

Stirring Up Ideas In The Kitchen

vegan

We couldn’t choose just one! That’s why we took the best of both jambalaya and gumbo worlds and brought them together to create one strong comprising of southern style eats.

Yumm! Gimme Some Oven‘s Jambalaya takes comfort food to a whole new level.

 

With spicy sausage, chicken, and shrimp, The Cozy Apron‘s “Gumbo-laya” Stew is difficult to pass up.

 

One of the perks about making jambalaya is its flexibility. The southern style dish pairs well with almost any carbohydrate you have available in your pantry—whether it be quinoa, lentils, rice, bread, or pasta. If you’ve got extra boxes of pasta laying around, then consider using up the groceries you already have with Creole Contessa‘s Cajun Jambalaya Pasta recipe.

 

This Vegetarian Gumbo from Spicy Southern Kitchen is so loaded with flavor (not to mention it’s extremely filling) that you won’t even miss the meat!

 

Cooking great food doesn’t have to mean dirtying every pan in your kitchen. For a five-star meal with little to no mess, check out Food Faith Fitness‘s One-Pot Gluten Free Jambalaya recipe.

 

How delightful does Local Kitchen‘s Chicken & Sausage Gumbo look? Simply scrumptious!

 

With seafood and spice, Baker by Nature‘s Shrimp & Chorizo Cajun Jambalaya recipe has the famous New Orleans dish down to a ‘T’.

M’mm M’mm Good. Running with TweezersSeafood Gumbo is every fish enthusiast’s dream.

 

What better to come home to after a long day at the office than a warm bowl of Add A Pinch‘s Gumbo?

Happy “gumbo-laya” making!

xxmadison


I love making pasta salads when entertaining because it’s easy to make a lot, not too pricey, filling, and they are great at room temperature. This pasta salad recipe is nicely balanced with beans and greens, and a store-bought pesto makes it so easy! I adapted BHG’s Italian Pesto Pasta Salad recipe by adding kale and pecans.

I pull the kale off the stalks and shred them into pieces by hand. After boiling the pasta, I throw the kale in that same pot, with a bit of olive oil, and saute´ briefly until wilted and bright green. I then toss the hot pasta with the greens, canned beans and pesto.

Chopped green scallions and toasted pecans can be sprinkled over the top before serving, or mixed in, for an extra crunchy kick.

This dish is great served warm or at room temperature, and is easily made ahead.

For the full recipe, click here. I simply substituted kale and pecans for the suggested arugula and pine nuts. The dish could also be made vegan by leaving out the cheese and using a dairy-free pesto. It could easily be made with gluten-free pasta as well. Enjoy!

Recipe adaptation and photos by Erin Gleeson for The Forest Feast, a cookbook and food blog inspired by living in a cabin in the woods. 


On a recent trip to Granada, Spain, I bought these adorable Moroccan tea glasses, sold all over Granada because of its Moorish history. I drink a lot of tea during the day while working from my cabin in the woods, but I thought I’d mix it up and make some hot cider instead. (Feels very holiday!)

Since the word Granada means pomegranate in Spanish, I was inspired to add fresh pomegranates to the cider. Starting with this BHG cider recipe, I simmered apple juice, pomegranate juice and spices, then garnished each cup with fresh pomegranate seeds and an apple slice decorated with cloves. I think this would be a fun after-dinner drink on Thanksgiving Day to cozy up by the fire with (plus, it can be spiked with bourbon for the adults!).

Cheers…And Happy Thanksgiving!

 

Spiced Apple-Pomegranate Cider

Adapted from BHG’s Recipe, serves 6-8

Ingredients:

  • 1 gallon of apple cider or apple juice

  • 2 cups pomegranate juice

  • 1/4 cup maple syrup or packed brown sugar

  • Peel from 1 organic orange, cut into strips

  • 4 cinnamon sticks

  • 12 whole cloves, plus more for garnish

  • Thinly sliced apple and seeds from 1 pomegranate for garnish

 

Directions:

1. In a large pot or Dutch oven, combine apple cider/juice, pomegranate juice, and maple syrup or brown sugar.

2. To make a spice bag, cut a double thickness of cheesecloth into a 12-inch square. Place the orange peel, cinnamon sticks and cloves in center of cloth. Bring the corners of cloth together and tie closed with clean kitchen string. Add spice bag to the cider pot.

3. Bring mixture to boiling; reduce heat. Cover and simmer for 15 minutes. Remove spice bag and discard.

4. To serve, ladle cider into mugs. Drop 1 T fresh pomegranate seeds into each glass. To make the garnish, slice an apple into ¼ inch thick circles. Then cut each circle into quarters and push whole cloves into the apple slice (see photo above). Make a little slit in each apple slice to hang it over the side of the glass.

 

Photos and Illustrations by Erin Gleeson of The Forest Feast, a blog and soon-to-be cookbook full of simple recipe and entertaining ideas inspired by living in a cabin in the woods.


Hello there! My name is Kiersten and I blog over at Oh My Veggies, a happy little vegetarian food blog with a focus on easy recipes made with fresh, seasonal ingredients. I’m so excited that Better Homes & Gardens invited me to share a recipe with you–as someone who needs all the home and garden advice she can get (really, you should see my garden right now), I’m a pretty big fan.

 

I’ve been a vegetarian since middle school, so veggie cooking comes pretty naturally to me because I’ve been doing it for so long. When I started blogging, it surprised me to hear from people who were in a panic because they wanted to stop eating meat, but didn’t know what to cook or how to cook it. A lot of people think that vegetarian cooking is intimidating or difficult, but I promise you it doesn’t have to be. And you can take just about any recipe and make it meatless–yes, really, you can!

Mango Chili Tofu Stir Fry
Better Homes & Gardens has a lot of tasty vegetarian options on their website, but I wanted to challenge myself, so I choose their Mango-Chili Chicken Stir-Fry recipe. I don’t use processed meat substitutes in my cooking, so I decided to replace the chicken with a package of extra-firm tofu.

Wait! Don’t click away! Don’t give me the side-eye!

When you prepare tofu the right way, it’s delicious, so I’m going to show you the best way to make it.

Tofu is packaged in water, so in order for it to absorb the flavors of the dish you’re preparing, you need to press that nasty tofu water out. If you just take the tofu out of the package, dice it up, and throw it in a stir fry, you will not like tofu. It needs pressing! I have a tofu press for this purpose, but this is how you press your tofu without one:

Pressing Tofu
Put 2-3 layers of paper towels on a cutting board, put your tofu on top of that, then another layer of paper towels and another cutting board. Weigh everything down with bottles and cans and let the tofu sit like this for 30 minutes. Trust me, it’s worth it.

Mango Chili Tofu Stir Fry
After pressing the tofu, I cut it into 16 triangles (there’s no real reason for triangles, but they look nice, right?), heated 2 tablespoons of grapeseed oil in a large skillet over medium-high heat, and cooked the tofu for about 3-5 minutes on each side, until it was browned and crispy. (Oh, and you can use any kind of cooking oil you like–no need to go out and buy grapeseed oil if you don’t have it on hand.) Remove the tofu from the skillet and set it on a few layers of paper towels to absorb some of the excess oil, then stir fry the peppers, add the tofu back in, and stir in the fiery mango sauce.

Mango Chili Tofu Stir Fry
The only other slight change I made to the original Mango-Chili Chicken Stir-Fry recipe is that instead of using dried chile peppers, I tossed in a pinch or two of red pepper flakes and I added some black sesame seeds at the end. Oh, and I diced the mango instead of slicing it because I still haven’t figured out how to slice a mango without potentially losing a thumb. I served this with brown rice and it was absolutely delicious–we loved the sweet-and-spicy mango sauce with the crispy, chewy tofu. If you’re looking for an easy Meatless Monday dinner, this is it!


How fun and colorful are these Watermelon Margaritas?! I think they’d be perfect for a summer BBQ. I love the addition of the watermelon “ice cubes” to keep your drink frosty cool. You could also make a non-alcoholic version of this by eliminating the Triple Sec and tequila. Enjoy!

 

Ingredients (16 servings)

  • Watermelon cubes
  • Kosher salt (to line glass rims, if desired)
  • 8 lime wedges
  • 3 cups Triple Sec or other orange liqueur
  • 2 – 3 cups tequila
  • 1 1/2 cups freshly squeezed lime juice
  • 1 cup superfine sugar or powdered sugar
  • 5 cups seedless watermelon, chopped

Directions

1.Freeze cubes of watermelon on a waxed paper-lined tray for 1 to 2 hours or until firm.

2. If you’d like to salt the rims of your glasses (I skipped this), place salt on a small plate. Rub rims of eight glasses with one of the lime wedges. Dip rims of glasses in salt to coat; set aside.

3. In a pitcher combine Triple Sec, tequila, lime juice, and sugar. Stir until sugar is dissolved.

4. Pour 1/4 cup of tequila mixture into blender or food processor with chopped watermelon (working in batches if necessary). Cover and blend or process until smooth. You could strain it, but I don’t bother. Combine watermelon juice with remaining tequila mixture. Stir. Chill until ready to serve.

5. Place frozen watermelon cubes in glasses. Pour blended watermelon tequila mixture over watermelon cubes.

 

Photos and Illustrations by Erin Gleeson of The Forest Feast, a blog full of simple recipe and entertaining ideas inspired by living in a cabin in the woods.

 


Tabbouleh is a healthy grain based Mediterranean dish and serving it like this in little endive boats is so much fun! I started with this BHG Tabbouleh recipe and made it my own. You can buy boxes of tabbouleh mix at most grocery stores, and then customize them by adding lots of fresh veggies and herbs like tomatoes, bell pepper, mint and parsley. You really can’t go wrong! It’s colorful and great as an appetizer or a side.

Ingredients

  • 1 5 1/4 ounce package tabbouleh (wheat salad) mix
  • 1 cup boiling water
  • 1 1/2 cups chopped tomato
  • 1 cup chopped yellow, red, and/or green sweet pepper
  • 1/2 cup sliced green onions
  • 1/2 cup snipped fresh parsley
  • 1/2 cup snipped fresh mint
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1/2 teaspoon ground black pepper
  • endive leaves

Directions

1. In a large bowl combine tabbouleh mix with spice package. Stir in the boiling water. Cover and chill for 30 minutes or up to 24 hours.

2. Stir in tomato, the sweet pepper, green onion, parsley, mint, lemon juice, olive oil, and black pepper.

3. To serve, spoon onto endive leaves. (Or cover and chill up to 24 hours.) Make 6 servings and works as an appetizer or side.

The Forest Feast is a blog by Erin Gleeson full of simple, colorful vegetable based recipes with photos and watercolor illustration. After working for many years as a food photographer in NYC, Erin moved to a cabin in the woods where she is currently working on The Forest Feast Cookbook. Follow Erin on Twitter and  Instagram, @theforestfeast.


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