Results tagged “houstonistcooks”

Ever buy a bunch of parsley or cilantro for a dish that requires a tablespoon or two? What are you supposed to do with the rest of it, other than let it get slimy and gross in the fridge? We have a solution to this dilemma: make it into a spread for quesadillas. Parsley is loaded with Vitamins A and C, and both parsley and pumpkin seeds are excellent sources of Iron. These quesadillas are a great way to sneak some nutrients into picky eaters.

September is National Prostate Cancer Awareness Month, and because we care about your health, dear reader, we are disclosing our super top secret muffin recipe. A recent study conducted at MD Anderson indicates that flaxseed may have a role in cancer prevention. In particular, prostate cancer is linked to testosterone, and the lignans in flaxseed may reduce testosterone levels. Flaxseed is also chock full of fiber, omega 3 fatty acids and B-vitamins. These muffins (adapted from this recipe) are a tasty way to get more of the tiny cancer fighting seeds into your diet, even if you don't have a prostate.

Houstonist is excited about the end of summer, and not because it means we'll get a break from the heat soon. We're natives, we can take it. Nay, we are excited because it means bumper crops of heirloom tomatoes popping up everywhere. Heirloom tomatoes are open-pollinated varieties that have been developed and passed down through generations of family farmers. These cultivars, as they are known, are selected for their desirable color and flavor. The varieties available range from green to purple, acidic to sweet and smoky. We mixed several cultivars in a salad with a minimal dressing, as these tomatoes hardly need any flavor boost.

Yes, we know the end of summer in Houston isn't technically until some time in October. And yes, technically we aren't cooking anything in this recipe. Never mind all that. You'll thank us, because these 'ritas are so sunny and perky that they'll have you reminiscing of summer long after the days have shortened and we can wear our cute hats and scarves in 60 degree weather.

We could hardly believe our eyes when last week cherries were going for 97 cents a pound, and juicy local peaches came in at just over a dollar a pound. Houstonist got a little greedy and realized we needed a way to convert several pounds of summer fruit into a tasty dish to serve to our friends. We adapted (barely) this recipe from Epicurious to rave reviews. The sweetness of the fruit is balanced nicely with the refreshing nip of the mint. Plus there is no cooking involved so we didn't have to heat up the kitchen.

In the dead of the Houston summer, the last thing we want to do is crank up the stove to prepare dinner. This time of year we let others slave in the heat of the kitchen for us. Our chicken salad recipe requires no cooking and is perfect served as a stuffing for sandwiches or as a main dish salad. Add some chips and fruit salad, and you've got dinner AND a cool kitchen.