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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
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    • Newsletter 2023
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HomeBlog (Page 18)

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Main Dish

Banh Mi (Vietnamese Sandwich)

Updated on April 6, 2025July 20, 2024 Leave a Comment on Banh Mi (Vietnamese Sandwich)

If you’ve ever visited a pho noodle shop, you will most likely have seen banh mi on the menu, and …

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Main DishSeafood

Maque Choux with Cajun Shrimp

Updated on May 14, 2025July 15, 2024 Leave a Comment on Maque Choux with Cajun Shrimp

This Cajun-inspired dish brings together sweet summer corn, smoky bacon, and bold blackened shrimp over a creamy, colorful vegetable medley. …

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Dessert

Mango Sago

Updated on April 6, 2025June 29, 2024 Leave a Comment on Mango Sago

Few things capture the essence of summer quite like a refreshing dessert. If I close my eyes and imagine myself …

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Dessert

How To Make Vanilla Extract

Updated on April 6, 2025June 28, 2024 Leave a Comment on How To Make Vanilla Extract

Did you know you can make vanilla extract with just two ingredients? Yes, that’s right! All you need are fresh …

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AppetizerMain Dish

Cold Soba Noodles (Zaru Soba)

Updated on April 6, 2025June 23, 2024 Leave a Comment on Cold Soba Noodles (Zaru Soba)

There is absolutely nothing more refreshing than cold noodles in the Summer. When it’s scorching outside, the last thing I …

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Dessert

Apple Hand Pies

Updated on April 6, 2025June 20, 2024 Leave a Comment on Apple Hand Pies

Nothing says Summer more than apple pies! While I love making whole pies, hand pies have some benefits that a …

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AppetizerMain DishSeafood

New Orleans Barbecue Shrimp

Updated on April 7, 2025June 7, 2024 Leave a Comment on New Orleans Barbecue Shrimp

If you’ve ever visited New Orleans and visited Pascal’s Manale, you’ve most likely had their Barbecue Shrimp. It’s a delicious dish …

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AppetizerMain DishSeafoodSoup

Vietnamese Crab and Asparagus Soup (Sup Mang Cua)

Updated on November 16, 2025May 29, 2024 Leave a Comment on Vietnamese Crab and Asparagus Soup (Sup Mang Cua)

WHAT IS CRAB AND ASPARAGUS SOUP? Crab and Asparagus soup, or Sup Mang Cua, is a Vietnamese crab and asparagus …

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AppetizerDessertMain Dish

Mango Sticky Rice

Updated on April 6, 2025May 25, 2024 Leave a Comment on Mango Sticky Rice

WHERE DID MANGO STICKY RICE COME FROM? It’s not clear where mango sticky rice originated. Although it is one of …

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AppetizerMain DishSeafood

Vietnamese Shrimp Spring Rolls

Updated on April 7, 2025May 20, 2024 Leave a Comment on Vietnamese Shrimp Spring Rolls

HISTORY OF SPRING ROLLS Like with most foods, the exact origins are unknown. Spring rolls are believed to have originated …

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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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