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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
    • Newsletter 2024
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  • Contact
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 15)

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Main Dish

Gumbo Z’herbes

Updated on November 16, 2025October 15, 2024 Leave a Comment on Gumbo Z’herbes

Being a proud New Orleanian, Gumbo Z’Herbs holds a special place in my heart. I recently visited Lucille’s in Houston, …

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P pumpkin
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Dessert

Pumpkin Flan with Maple Caramel

Updated on September 7, 2025October 7, 2024 Leave a Comment on Pumpkin Flan with Maple Caramel

Maple and caramel are two of my absolute favorite things, and when you pair them with creamy pumpkin, it’s pure …

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Main Dish

Chicken Pot Pie with Sweet Potato Crust

Updated on April 6, 2025October 4, 2024 Leave a Comment on Chicken Pot Pie with Sweet Potato Crust

Growing up, chicken pot pie was one of my absolute favorite dishes. Back then, I relied on good ol’ Pillsbury …

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Bread

Chocolate Nutella Milk Bread

Updated on April 6, 2025October 2, 2024 Leave a Comment on Chocolate Nutella Milk Bread

Okay, let’s be real: if there’s anything better than fresh Japanese Milk Bread, it’s Milk Bread with chocolate. And then, …

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Main Dish

Butternut Squash Ravioli

Updated on April 6, 2025September 30, 2024 Leave a Comment on Butternut Squash Ravioli

Let’s be honest—nothing says “I have my life together” quite like making homemade ravioli. And if you’ve got a butternut …

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30 mins
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BreakfastMain Dish

Pumpkin French Toast

Updated on September 7, 2025September 27, 2024 Leave a Comment on Pumpkin French Toast

Let’s talk about one of my favorite things: pumpkin everything! As soon as fall hits, I’m all about incorporating pumpkin …

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Main DishSmall BatchSnack

Peach and Brie Grilled Cheese

Updated on April 11, 2025September 25, 2024 Leave a Comment on Peach and Brie Grilled Cheese

So, I recently made a batch of Japanese Milk Bread, and as any self-respecting bread lover would do, I asked …

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BreadSide Dish

Japanese Milk Bread

Updated on April 6, 2025September 23, 2024 Leave a Comment on Japanese Milk Bread

Honestly, what’s not to love about Japanese Milk Bread? It’s soft and pillowy in a way that almost doesn’t make sense. …

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AppetizerBreadSide Dish

How to Make Garden Focaccia

Updated on April 6, 2025September 20, 2024 Leave a Comment on How to Make Garden Focaccia

There’s something special about making focaccia from scratch, especially when it’s topped with vibrant, fresh veggies. I swear, every time …

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Main Dish

Instant Pot Ga Roti (Vietnamese Roasted Chicken)

Updated on April 6, 2025September 18, 2024 Leave a Comment on Instant Pot Ga Roti (Vietnamese Roasted Chicken)

If there’s one dish that instantly takes me back to my childhood, it’s Ga Roti—Vietnamese roast chicken. There’s just something …

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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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