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The Sustainable Kitchen

The Sustainable Kitchen

The Sustainable Kitchen

The Sustainable Kitchen

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

The Sustainable Kitchen

  • Home
  • About Me
  • Recipes
    • Recipe Index
    • Cooking Methods
    • Cuisines
  • Blog
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HomeBlog (Page 17)

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Main DishSalad

Strawberry Chicken Salad

Updated on April 6, 2025August 19, 2024 Leave a Comment on Strawberry Chicken Salad

Ah, the Strawberry Poppyseed Chicken Salad from Panera, my trusty sidekick on countless work trips. The one salad I could count on …

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Main DishSalad

Goi Ga (Vietnamese Chicken Salad)

Updated on April 6, 2025August 17, 2024 Leave a Comment on Goi Ga (Vietnamese Chicken Salad)

A Taste of Home I’ve been eating Goi Ga for as long as I can remember. Growing up in a Vietnamese household, …

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Main Dish

Rice Cooker Chicken

Updated on April 6, 2025August 15, 2024 Leave a Comment on Rice Cooker Chicken

I’m excited to share a recipe that’s become a staple in my kitchen: Rice Cooker Chicken Rice. If you’re a fan …

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AppetizerMain Dish

Homemade Mushroom Pizza

Updated on April 6, 2025August 13, 2024 Leave a Comment on Homemade Mushroom Pizza

Making this roasted mushroom pizza is not just about the end result but also the joy of the process. The …

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DessertSnackSweet Treat

Hostess Cupcakes

Updated on April 6, 2025August 11, 2024 Leave a Comment on Hostess Cupcakes

I’m back with another nostalgic childhood treat—the Hostess Chocolate Cupcake. When most of us hear Hostess, we automatically think of the …

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DessertSnackSweet Treat

Homemade Pop Tarts

Updated on April 6, 2025August 7, 2024 Leave a Comment on Homemade Pop Tarts

I’m back with another nostalgic childhood treat—the Kellogg’s Pop-Tarts. Eating Pop-Tarts is like biting into a piece of childhood nostalgia, with …

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oatmeal creme pies
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DessertSnackSweet Treat

Homemade Oatmeal Creme Pies

Updated on May 11, 2025August 4, 2024 Leave a Comment on Homemade Oatmeal Creme Pies

I remember my first time eating Little Debbie Oatmeal Creme Pies. I was in 6th grade, and my best friend …

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DessertSnack

Homemade Twinkies

Updated on April 6, 2025August 1, 2024 Leave a Comment on Homemade Twinkies

There’s nothing like biting into a Twinkie….nothing. But how about Homemade Twinkies that’s easy and delicious, and do I daresay, …

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Main Dish

Better Than Take-Out Mongolian Beef

Updated on April 6, 2025July 28, 2024 Leave a Comment on Better Than Take-Out Mongolian Beef

Mongolian Beef is hands down one of my favorite take-out dishes. It’s perfectly sweet and savory, slightly spicy, and loaded …

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Main DishSalad

Pear and Avocado Salad

Updated on April 6, 2025July 24, 2024 Leave a Comment on Pear and Avocado Salad

Before we all go full throttle into the land of pumpkin spice and everything nice, let’s take a beat and …

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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
@central_market is covered in Hatch chiles right n @central_market is covered in Hatch chiles right now, so obviously I took that as a personal assignment.

These Hatch Chile Crepes are filled with scrambled eggs, then covered with a savory ground beef and roasted Hatch chile sauce, Monterey Jack, Colby, and a little cilantro at the end.

As someone who loves spicy food, Hatch chiles are not exactly Thai chile-level spicy to me, but that is actually the point here. They bring a gentle heat and roasted green chile flavor without turning breakfast into a punishment, which feels especially correct when Dallas is sitting above 100 degrees.

You can also make these your own. Keep the beef, swap in chicken, or leave the meat out completely for a vegetarian version.

⸻

🌱A Greener Bite of Sustainability
This recipe is flexible enough to work with what you already have. Use Hatch chiles while they are in season, or swap in another mild pepper when they are not. Less rigid cooking means fewer extra grocery runs and less food waste.

⸻

Are you team Hatch chile everything, or do you need the season to calm down?

#hatchchile #hatchchileseason #thesustainablekitchen #brunchrecipes #dallasfoodblogger
I’ve been on a Korean sweet treat kick lately, and I’ve been on a Korean sweet treat kick lately, and these Coconut Jasmine Cream Buns are exactly the kind of dessert I want when Dallas is acting like the surface of the sun.

They’re made with soft milk bread, brushed with a simple glaze, coated in shredded coconut, and filled with jasmine whipped cream. I’m not usually a big jasmine tea person, but jasmine in dessert is different. It’s light, floral, and subtle without making you feel like you accidentally ate a candle.

This is not a quick 20-minute recipe, but it is manageable if you space it out. Make the dough ahead, let it proof overnight, infuse the cream, and fill the buns once everything is completely cool.
Soft, airy, cold cream in the middle, coconut on the outside — honestly, not a bad way to survive a heat wave.

🌱A Greener Bite of Sustainability
Making the dough ahead and spacing out the steps makes this recipe feel much more doable. It also turns simple ingredients like flour, milk, cream, and coconut into something that feels thoughtful without needing a long list of specialty items.

Are you a jasmine dessert person, or does floral flavor need to stay far away from your food?

#thesustainablekitchen #milkbread #koreandessert  #coconutdessert #summerdessert
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