When was the last time you made yourself a milkshake?
If the answer is, “when I was a kid,” I think it’s time you got out your blender.
The only ingredients you need are ice cream and whole milk. The only tip you need to know is not to overblend: the goal is to combine ice cream (about 3 scoops) and milk (just 1/4 cup or so) without liquefying them. Blenders can get really hot, so you’ll want to pulse in short bursts, just until you’ve got a thick but smooth texture.
Of course, that’s just the basic milkshake. You can go crazy with flavors–whether from ice cream, syrups, or mix-ins like oreos–and with garnishes.
Ordinarily, I’m a chocolate or coffee or black-and-white milkshake person, but for this experiment, I branched way out of my comfort zone with strawberry. Whizzing a handful of ripe berries with a teaspoon of sugar in the blender before you add the dairy results in a bright pink, fruity shake that I dare you to resist.
For the full story–including my interviews with the milkshake masters at Black Tap and OddFellows and the recipe–check out my piece on First We Feast.
I got to interview Dorie Greenspan for an article about chocolate chip cookies, and the whole experience–emailing with the lovely Dorie, learning new tips about a treat I imagined I’d mastered, and then baking the best chocolate chip cookies of my life–provided one of those moments where my odd career made sense.
Between researching and writing, Dorie’s best baking wisdom sent me sprinting to the kitchen. (FYI, her forthcoming book, Dorie’s Cookies is going to have absolute tons of cookie wisdom, delivered in Dorie’s signature sweet style). For hours, I had flour and sugar flying through the air as I experimented with changing the proportions of brown sugar to white sugar and considering how much to reduce the overall amount of sweetener when I swapped in milk chocolate for semisweet.
One of the most thought-provoking ideas Dorie shared with me was this: you could add spices to chocolate chip cookies. Though I love cinnamon in my oatmeal and cardamom in my lassi, when it comes to cookie baking, I only reach into my spice rack to grab the vanilla. Not so on that day of extreme baking.
These cookies are one of the experiments, a foray into increased butter, decreased brown sugar, and spice. I love how they turned out. They’re small, thin, crisp, and buttery (you can see the difference next to the pile of more traditional cookies on the right. Recipe here.) They’re sweet but sophisticated. The sophistication, I think, owes much to their mystery: the combination of brown sugar, cinnamon, and milk chocolate has echoes both of gingersnaps and of the best crispy chocolate chip cookies in the Tate’s tradition.
Add a spoonful of minced chipotle chili peppers to your classic Caesar salad and you open up a world of flavor. From under a curtain of spicy, creamy, slightly tangy dressing, bright Romaine yields to your teeth with a crunch. To complement the theme, there are cherry tomatoes, avocado, and green pepper.
And what if you make all this bite-sized?
Thanks for your thoughtful comments! This giveaway is now closed. -Cara, 5/6/16
Waste in the kitchen is a big topic these days, a fact that’s reflected in certain trends I’ve been seeing. Like: Perfect vegetables are out, restaurant pop-ups repurposing food that would have gone to waste are in. Ubiquitous plastic baggies and wrap are out; beeswax-coated cloth to hold cheeses, halved grapefruits, and bread loaves are in. Throwing out your food scraps: out; saving them for stock or compost: in.
Depending on your mindset, some of those of-the-moment ways of staying green in the kitchen might sound so onerous that your inner voice is screaming “compost?!?!” in disbelief. Still, that doesn’t mean you can’t make a few small changes. For example, while I’ll never give up paper towels for messy tasks, like wiping out the oily wok in between batches of fried rice, I make the effort to grab clean kitchen towels for most other undertakings, from blotting tofu to wiping down shelves.
I especially try to make these kinds of little changes when I go grocery shopping. The tweaks I make while stocking the pantry and running out for milk are tweaks that don’t inconvenience me at all but do help cut down on some of the less sustainable parts of being a consumer these days.
In a monthlong celebration of Earth Day, Whole Foods Market has started a conversation about just these types of changes, and I’m happy to have the chance today to share those parts of my routine that aim to keep things green.
Read all the way to the bottom for the chance to win a $100 gift card to Whole Foods.
How to Clean Up Your Shopping Routine
- Go grocery shopping. With so many options for ordering groceries online, making the effort to shop in person most of the time ensures that you have the ability to make real choices for yourself about packaging and ingredients. In person, you can also deviate from a set meal plan if organic strawberries are on sale or if the broccoli turns out to look subpar and therefore likely to go to waste. You feel more connected, I think, to the products you buy when you pick them out yourself.
- Tote Totes. Re-usable bags prevent you from stowing stuff in one-time-use bags! I should admit here that I just cleaned out my tote collection. There were dozens. Even with a more edited selection, I find I always have the right bag for the job. That’s the second part of this tip. While I wouldn’t advise amassing quite as many as I used to own, don’t be overly minimalist here. If you like carrying groceries home in a few smaller bags, stock those. If you have transportation and want enormous canvas sacks that can hold your whole grocery load, treat yourself to a few of those. If you buy a lot of pies, then find a tote with a wide base. I’ve often found that a big backpack can be an essential part of grocery shopping, and of course tons of city dwellers swear by their fold-up shopping carts.
- Don’t Bag Your Produce. There’s no requirement to use those plastic baggies around the produce department, so I tend to pile my veggies unprotected in my shopping cart and then my tote bags. (I make exception for teeny tiny veggies, like Thai chilies, which might get lost without a bag, though you could invest in some light drawstring pouches if you’re serious about being plastic free). I wash all veggies before I eat them, so I don’t really worry about them getting dirty. I do keep raw meat in another part of the cart, though. Occasionally, my heads of lettuce have left puddles on the cashier’s belt, but no one ever seems to mind.
- TYOC (Tare Your Own Containers). Take bulk buying one step further by bringing along your own bags or jars. Check in with a sales associate to be sure this is okay, then measure and mark the weight of the empty containers before you fill them with oats and seeds. That way, you’ll only pay for the contents of your jar, not the jar itself.
- Read Labels – Seriously. The only real way to find out if products comply with your personal green ethos is to read labels carefully. This is as true for packaged foods as it is for produce. When the USDA has certified a fruit, grain, or vegetable as organic, for example, it means that toxic and persistent pesticides haven’t been used during growing; you’ll be spared pesticide intake, as will the land and water used to grow the food. If you’re not sure what “natural” or “local” really mean, read up and ask until you understand.
- Find Second Life for Scraps. First, make the most of all the foods you pay for by using them while they’re fresh. Then, see what you can do to salvage ends, stems, and leaves that would otherwise go to waste. Some ideas: put a squeezed lemon half in the dishwasher for extra freshness. Freeze extra bits of organic veggies for eventual use in stock. Make endless batches of green sauce and pesto with herbs, radish or turnip or beet greens, and even excess kale. Experiment with odds and ends in any way you dream up!
- Look for Deals. This one is a little roundabout. But by saving your own money when you can, you’ll be able to spend on the right products when you’d like to. In particular, look for discounts when fruit and veggies are in season and therefore abundant. I’ve been using the Whole Foods Market app, which offers really relevant coupons – recently, there was one that included a $5 savings on any $20 worth of produce!
how TO WIN a whole foods gift card
Leave a comment below to share the ways you stay green in the kitchen. (Browse here and here for some starter ideas.) I’ll randomly select a winner next Friday, May 6, so please be available at the email address you input.
This post was sponsored by Whole Foods Market. All opinions, as usual, are my own. Follow along in the Earth Month conversation at #1greenthing. Thank you for supporting the sponsors that keep Big Girls, Small Kitchen delicious!
Even though fresh apricots don’t make their appearance until later in the season, the dried versions provide bright fruity flavor just at the moment when you need thing to taste like spring. Add some chocolate, cashews and dates, and these little truffles are sure to put a spring in your step! Perfect for those on healthy eating plans for swimsuit season, you won’t feel guilty enjoying one or two of these babies after dinner. And even better? They take just minutes to prepare. Throw all of the ingredients in the food processor and you’re good to go. A virtuous indulgence, indeed.
If you don’t like coconut, no need to worry. You can simply omit it on the outside and substitute a few more apricots in the main mixture. In fact, these take well to all kinds of adaptations: try adding spices or substituting other sorts of nuts. Plus, the truffles travel well, so they’re great to throw in your work bag or gym bag for an after-lunch or post-workout treat. All that goodness and a hit of chocolate will keep you going. Be sure to use the mini chocolate chips (the tiny, extra-cute ones), or give regular chocolate chips a few turns in the food processor first.
This post is by Natalie of Good Girl Style, who joins us each month to share incredible desserts with Big Girls, Small Kitchen readers–desserts that are entirely gluten-free, but not like obviously gluten-free. That means no specialty flours or hard-to-find ingredients, just chocolate, nuts, and dried fruit. Don’t miss her gorgeous spring pavlova.
I remember the day I discovered the best restaurant salsa. My sister and I begged our waitress for the method, and, to my surprise, she shared the basic recipe with us. All you do, she said, is roast tomatoes, onions, and hot peppers at a very high temperature until they’re charred. Then, you blend them. The oil the vegetables roasted in emulsifies with the juices when you blend. The char translates into earthy depth of flavor.
Even though I’m hardly an expert Mexican cook, I’ve read so many Mexican recipes that I know how essential the comal, essentially a dry heatproof surface, is to the cuisine. It’s on this platform where cooks toast peppers, aromatics, nuts, and other ingredients to give their ingredients char, which translates into fiery flavor.
But what if you could achieve that flavor without a comal, without so much as a broiler? You can, and it’s here. You just open a jar of roasted red peppers. (I’m the first to admit that this is a shortcut, not exactly the same, and yet if you create a path to homemade salsa that’s this easy, then you don’t have to buy jarred stuff, which is too salty and much too tangy for my taste. So…) With that shortcut up my sleeve, I created a jar of salsa that’s rich and sweet and very easy to make whenever.
With a good homemade salsa, two iconic snacks get an upgrade: chips and salsa and nachos. And since I promised you some posts about my obsession with the USA’s snacking habit, here are some thoughts on what it means when you can take a snack previously classified as junk and turn it into something so nourishing that it good enough to eat for lunch.
This is definitely the case with nachos. Subtract the fake cheese from the movie-theater version. Instead, top good-quality chips with fresh, vegetable-rich salsa, a few spoonfuls of refried beans, not a crazy amount of shredded cheddar, and scoops of yogurt. This plate of nachos is sustaining–and still completely delicious. For many snackers and snack producers, it’s those small changes in snacks that are helping to alter their status in our lives from throwaway indulgence to real food.
Liza Braude-Glidden, a co-founder of Beanfields, which makes chips made out of beans and rice, explains:
“If you’re a person who likes snacks, it’s only a tiny step to buy Beanfields instead of your regular snack. You don’t have to change your whole life. If you put that in your child’s lunch, they’ll have less fat, more protein, more fiber. You know there’s research that shows that beans create that feeling of satisfaction, ‘I’ve eaten something that will fuel me,’ you think. ‘This is something sustaining that will get me on with my day.'”
You might interpret this trend towards stacking snacks with more sustaining ingredients as a sign that your snacking obsession isn’t a bad habit you need to kick. Or, you might do as I did and turn that homemade salsa into a snack-inspired lunch.
What do you think? Do you prefer your snacks to have nutritional value, or do you prefer to associate snacking with indulgence and junk?