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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
  • Newsletter
    • Newsletter 2023
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HomeBlog (Page 21)

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Main DishSoup

Instant Pot Pho

Updated on November 16, 2025October 31, 2023 Leave a Comment on Instant Pot Pho

Soup season is upon us, and there is nothing more comforting than slurping a bowl of pho on a cold …

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DessertHoliday

Easy Pumpkin Tea Cake

Updated on September 7, 2025October 23, 2023 Leave a Comment on Easy Pumpkin Tea Cake

Are you tired of the same old pumpkin pie? While I love a good pumpkin pie, I also love experimenting …

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Side Dish

Homemade Butter

Updated on April 26, 2025October 19, 2023 Leave a Comment on Homemade Butter

Churn, Baby Churn Making butter at home is easier than you think—and the taste? Unbeatable. HOW TO MAKE HOMEMADE BUTTER …

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Main DishSeafood

Garlic Soba Noodles

Updated on April 26, 2025October 12, 2023 Leave a Comment on Garlic Soba Noodles

Quick and easy garlic soba noodles with a savory sauce. Perfect for weeknight dinners and customizable with your favorite veggies or proteins.

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30 mins
cut the pumpkin in half P pumpkin
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DessertHoliday

Homemade Pumpkin Puree

Updated on September 7, 2025October 1, 2023 Leave a Comment on Homemade Pumpkin Puree

Make homemade pumpkin purée using just 1 sugar pumpkin. It’s fresh, flavorful, and perfect for pies, soups, and seasonal baking—no cans required.

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1 hr
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Main DishSeafood

Cajun Crawfish Etouffee

Updated on April 20, 2025September 30, 2023 Leave a Comment on Cajun Crawfish Etouffee

This classic Cajun Crawfish Étouffée is rich, spicy, and full of Southern flavor—made with tender crawfish tails and a deep, golden roux for bold taste.

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45 mins Beginner

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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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