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The Sustainable Kitchen

The Sustainable Kitchen

The Sustainable Kitchen

The Sustainable Kitchen

  • Home
  • About Me
  • Recipes
    • Recipe Index
    • Cooking Methods
    • Cuisines
  • Blog
  • Newsletter
    • Newsletter 2023
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The Sustainable Kitchen

The Sustainable Kitchen

  • Home
  • About Me
  • Recipes
    • Recipe Index
    • Cooking Methods
    • Cuisines
  • Blog
  • Newsletter
    • Newsletter 2023
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HomeBlog (Page 12)

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DessertSmall Batch

Ninja Creami Roasted Banana Ice Cream

Updated on May 10, 2025March 19, 2025 Leave a Comment on Ninja Creami Roasted Banana Ice Cream

Roasted Banana Ice Cream made in the Ninja Creami is rich, creamy, and bursting with deep caramelized banana flavor. Perfect for summer—or any time, really.

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24 hrs 20 mins
Squash, Caramelized Onion, and Bacon Pie
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Main Dish

Squash, Caramelized Onion, and Bacon Pie

Updated on April 21, 2025March 17, 2025 Leave a Comment on Squash, Caramelized Onion, and Bacon Pie

This squash, caramelized onion, and bacon pie is a brunch favorite—savory, cheesy, and perfect for spring produce lovers. A must-make for weekend menus.

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2 hrs 35 mins
Pistachio and Baklava Croissants
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BreakfastDessert

Pistachio Baklava Croissant

Updated on September 4, 2025March 14, 2025 Leave a Comment on Pistachio Baklava Croissant

Flaky pistachio baklava croissants filled with creamy nutty filling and glazed in honey. A bakery-worthy spring dessert made easy with store-bought croissants.

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27 mins
Edamame Cabbage Crunch Salad
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Main DishSalad

Edamame Cabbage Crunch Salad

Updated on May 10, 2025March 5, 2025 Leave a Comment on Edamame Cabbage Crunch Salad

Packed with vibrant veggies and bold flavors, this easy edamame cabbage crunch salad with spicy sesame dressing is the ultimate healthy meal prep.

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25 mins
Chinese Lemon Chicken
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Main Dish

Chinese Lemon Chicken

Updated on May 9, 2025March 3, 2025 Leave a Comment on Chinese Lemon Chicken

Crispy Chinese Lemon Chicken with sweet-tangy sauce and bold lemon flavor. Includes MSG for umami magic—yes, it’s safe and totally delicious.

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1 hr 25 mins
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AppetizerSmall Batch

Fried Cheese with Shallot Dressing

Updated on April 21, 2025March 1, 2025 Leave a Comment on Fried Cheese with Shallot Dressing

Crispy fried cheese bites topped with a zesty shallot dressing—this Spanish-inspired tapas dish is the perfect appetizer for entertaining or snacking.

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25 mins
Thai Red Curry
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Main DishSeafood

Thai Red Curry

Updated on January 23, 2026February 24, 2025 Leave a Comment on Thai Red Curry

This Thai red curry with clear noodles is bold, spicy, and comforting. Made with shrimp, coconut milk, and curry paste—easy, customizable, and better than takeout!

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35 mins
steamed chicken with scallion dressing
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Main Dish

Steamed Chicken With Scallion Dressing

Updated on May 14, 2025February 17, 2025 Leave a Comment on Steamed Chicken With Scallion Dressing

Steamed chicken with scallion dressing is quick, healthy, and packed with flavor from ginger, soy, and sesame. A fast and easy Asian chicken dinner recipe.

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29 mins
White Chocolate Almond Caramelitas
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DessertSmall BatchSweet Treat

White Chocolate Almond Caramelita

Updated on April 21, 2025February 12, 2025 Leave a Comment on White Chocolate Almond Caramelita

These White Chocolate Almond Caramelitas are a small batch dream with homemade caramel, crunchy almonds, and gooey white chocolate. Perfect for two—or one.

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55 mins
double chocolate focaccia
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BreadDessert

Double Chocolate Focaccia

Updated on April 27, 2025February 10, 2025 Leave a Comment on Double Chocolate Focaccia

This Double Chocolate Focaccia is crispy outside, chewy inside, and packed with chocolate. An easy, rich dessert twist on classic focaccia you’ll love.

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4 hrs 50 mins

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Dallas is dropping below 70°F this weekend, so nat Dallas is dropping below 70°F this weekend, so naturally, I’m making gumbo. I know. Brutal weather. 😂

And if I’m making gumbo, I’m doing it right. A dark, rich roux, chicken (fry it before you add to the gumbo; you’re welcome), smoky andouille sausage, and the holy trinity of onions, bell peppers, and celery. All simmered together until the kitchen smells ridiculous.

There’s something so satisfying about making a good roux. Watching it go from pale to deep brown, stirring constantly, and knowing you’re one distracted moment away from starting all over again. 😂

Serve it over a big scoop of rice, and suddenly this devastating Dallas cold front doesn’t seem so bad.

🌱 A Greener Bite of Sustainability

Don’t toss those chicken bones after removing the meat! Save them in the freezer to make homemade stock later. You can also freeze leftover gumbo in individual portions for an easy meal another day. Just make fresh rice when you’re ready to eat.

Full recipe on The Sustainable Kitchen! 🍲

Are you team okra in your gumbo or absolutely not?

#chickengumbo #soupseason #gumbo #southerncooking #comfortfood thesustainablekitchen
My new chai ritual. I’ll admit it. I was skeptic My new chai ritual. 

I’ll admit it. I was skeptical. 

The fountain is fun to watch, but the real question was whether the Loka actually makes good chai.

And yes. It really does.

This was my first time using the Loka chai maker, and I made it with their Masala Chai Blend. The whole process has quickly become another one of those little kitchen rituals I look forward to.

Fall means cozy chai weather to me, so the timing couldn’t be better. Safe to say, this won’t be the last cup I make. 🤎

Loka chai maker and Masala Chai Blend were gifted by @weare_loka 

#thesustainablekitchen #chai #cozyathome #chailover #fallvibes
100° outside. Pumpkin season inside. 🎃 Apparently 100° outside. Pumpkin season inside. 🎃

Apparently Dallas has no interest in fall yet, but I do. So if it’s going to be almost 100 degrees in September, pumpkin is going into ice cream.

This Pumpkin Pie Ice Cream starts with a real custard base with pumpkin, brown sugar, warm spices and a little fresh orange zest. Crushed gingersnaps get mixed in at the end because, honestly, that might be my favorite part.

It tastes like pumpkin pie, except cold, which feels a lot more appropriate when my AC is fighting for its life.

🌱 A Greener Bite of Sustainability: Canned pumpkin is one of those pantry ingredients that’s easy to use without much waste. If you have some left over, freeze it in small portions for oatmeal, smoothies, muffins or your next batch of ice cream.

Full recipe on The Sustainable Kitchen. 

Are you already eating pumpkin everything, or are you waiting for the weather to actually cooperate? 🎃

#pumpkinicecream #ninjacreami #pumpkinseason #pumpkinrecipes #thesustainablekitchen
Yes, another Hatch chile recipe because when Hatch Yes, another Hatch chile recipe because when Hatch chile season is over, what am I going to do?

One of my favorite things to eat as a kid was creamed corn straight out of the can. I know that probably sounds gross to some people, but I loved it then and I still love creamed corn now.

So this Creamed Corn Pasta with Hatch Chile is basically my adult version. Fresh corn, shallots, garlic and Hatch chile are cooked down until creamy, then mixed with cream cheese, Parmesan, butter and pasta. The Hatch chile adds just a little heat without overpowering the sweetness of the corn.

And if you can’t find Hatch chiles, use jalapeño or whatever green chile you like. It’s really just there to give the pasta a little kick.

🌱 A Greener Bite of Sustainability

Make sure you scrape those corn cobs! The corn milk and little bits left behind help make the sauce creamy, and you’re getting everything you can out of each ear instead of throwing half the good stuff away.

Please tell me I’m not the only person who loved canned creamed corn as a kid 😂

#pastapasta #hatchchile #creamypasta #cornpasta #thesustainablekitchen
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