It feels like cabbages are really having a bit of a cultural moment in 2026, so I wanted to remind us of the little cabbage that started it all. Don’t forget that brussels sprouts have been there for us, people! They’re extremely versatile and easy to work with, and they’ve stayed supporting our gut health with their high fiber content. 

So today, let’s have some fun. With that in mind, break out your mallet and get out a little aggression, because we’re giving new meaning to the term “cabbage-crush”. Once smashed, we’ll fry these cabbages up nice and crispy and love on them with a super delicious seasoning blend.

Ingredient Substitutions

• No extra virgin olive oil- avocado oil or grapeseed oil
• No onion powder- granulated onion
• No garlic powder- granulated garlic powder
• No Aleppo pepper- chili flakes
• No nutritional yeast- Parmigiano-Reggiano or Pecorino-Romano
• No lemon- sherry or champagne vinegar

Recipe Tips & FAQs

• Don’t smash too hard. You want the brussel sprout to stay intact.
• Season generously, these little cabbages soak up a lot of flavor with all those layers!
• Be in the know— serious fans lovingly refer to nutritional yeast as “noosh”

Serving Suggestions

• Perfect served with Pork Tenderloin in Parchment.
• These Pan Roasted Chicken Thighs make another great protein option.
• Carolina Gold Rice to round out the meal.

Storage and Shelf Life

Make Ahead: Brussels sprouts can be boiled up to 2 days ahead of time. Additionally, the spice blend will last weeks, though it might start to clump. If so, just break it back up.

Refrigerate: Honestly, these little cabbages taste better if eaten immediately after frying. 

Freezer: Nope.

Final Thoughts

I will never get tired of these crispy smashed brussels sprouts. I think once you try them this way, you’ll be obsessed with them too. They’ve got all the flavor and crunchy texture you need, and to be honest they look good as hell. 

Something about the seasoning sprinkled on top is giving a very cosmic vibe that I plan on leaning into pretty hard from here on out with all my future photoshoots!

Have you tried these Crispy Smashed Brussels Sprouts? Let us know what you think in the comments below. And don’t forget to subscribe to my newsletter, where new seasonal recipes are delivered to your inbox every Thursday!

Print

Crispy Smashed Brussels Sprouts

These Crispy Smashed Brussels sprouts are fried until golden, showered with savory seasoning, and finished with lemon. Seriously addictive.

Course Side Dish

Cuisine American

Special Diet Dairy Free, Egg Free, Gluten Free, Grain Free, Nut Free, Refined Sugar Free, Soy Free, Vegan, Vegetarian

Season Fall, Winter

Recipe Type Side Dish

Prep Time 20 minutes minutes

Cook Time 5 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Equipment

• None

Ingredients

• 1 pound brussels sprouts trimmed
• ¼ cup extra virgin olive oil
• 1 ½ teaspoons onion powder
• ½ teaspoon garlic powder
• ½ teaspoon Aleppo pepper
• 1 ½ tablespoons nutritional yeast
• ½ teaspoon sea salt
• Freshly cracked black pepper to taste
• 1 lemon juiced
• ½ cup garlic aioli optional

Instructions

• Boil 1 pound of trimmed brussels sprouts in a pot of heavily salted water until tender, about 5 minutes.
• In a small bowl, mix together 1 ½ teaspoons onion powder, ½ teaspoon garlic powder, ½ teaspoon Aleppo pepper, 1 ½ tablespoons nutritional yeast, ½ teaspoon of sea salt and freshly cracked black pepper to taste.
• Smash each brussels sprout to a quarter inch thick with the backside of a heavy pan or mallet.
• Fry the sprouts in ¼ cup olive oil on medium heat until golden brown on both sides, about 3 minutes per side.
• Place on a paper towel lined baking sheet, season with freshly squeezed lemon juice and the spice mix.
• Check for seasoning and serve hot, with ½ cup of freshly prepared garlic aioli if desired.

Julia LeRoy

Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.

Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.

everydayalchemy.com/about/

The post Crispy Smashed Brussels Sprouts  appeared first on Everyday Alchemy.

These Roasted Brussels Sprouts with Bagna Cauda Sauce are for my anchovy lovers out there. And if you love anchovies but haven’t heard of bagna cauda sauce, just imagine pairing delicate white anchovies with olive oil, butter, garlic and lemon juice in a warm sauce that’s great for drizzling or dipping with cooked and raw veggies or grilled bread. 

The sauce hails from the Piedmont region of Italy, where it’s eaten during the winter to warm the core and wake up your senses. I’m talking spine-tingling satisfaction here, people. Time to get cooking!

Feel-Good Vibes

Protein & minerals from anchovies – Anchovies contribute calcium, selenium, and omega-3s in a form your body can easily use.

Rich in antioxidants – Brussels sprouts are loaded with vitamin C, vitamin K, and sulfur compounds that support immunity and healthy inflammation response.

Healthy fats for flavor + absorption – The olive oil and anchovies in bagna cauda provide heart-healthy fats that help your body absorb fat-soluble vitamins in the veggies.

Ingredient Substitutions

• No Brussels sprouts? I love pairing this sauce with roasted potatoes, artichokes, or even charred radicchio, .
• No white anchovies? You can use brown anchovies. They will have a punchier flavor, so start with half the quantity and adjust to your liking. White anchovies can be found online or at Whole Foods.
• No shallot? You can substitute minced yellow onion. Start off with half the amount and adjust to your liking.
• No Aleppo pepper? Use the best chili flakes/powder you have available. Aleppo pepper can be found online here.
• No Roasted Red Peppers? Add some sliced pepperoncinis or banana peppers if you don’t mind a little extra heat.
• No Crunchy Chickpeas? Toasted pumpkin seeds would be a great substitute.
• No Chickpea Panisse? It’s ok to skip this element.
• No Pine Nuts? Grate some Parmigiano-Reggiano or Pecorino Romano on top 

Roasted Brussel Sprouts & Bagna Cauda Sauce Recipe Tips & FAQs

• Do I need to toss the Brussels in oil before I broil them? Nope! They’ll roast just fine without it, and they’ll be ready to soak up the oily sauce once they get nice and crispy.
• Which olive oil should I use? Your best quality one. It’s really going to make a difference here since it’s a major flavor component of the sauce.
• How do I trim a Brussels sprout? Cut just above the flat, hard bottom of the Brussels sprout where the stem was attached. Next you’ll want to cut them in half lengthwise so we can get the sauce all up in the nooks and crannies.

Serving & Pairing Suggestions

• Sunday Dinner: Serve with Pork Tenderloin Roasted in Parchment, Crispy Smashed Potatoes.
• Plant Forward Supper: Cauliflower Pasta Alfredo with these Brussels on top.
• Alchemize it, Panzanella Style: Tear up some grilled gluten free bread or extra chickpea panisse and mix it in to make a hearty salad.

Storage and Shelf Life

Make Ahead: The bagna cauda sauce can be made up to 3 days in advance and held in the refrigerator.

Refrigerate: If you have leftovers, I recommend keeping the components separate until after you reheat them.

Freezer: Not recommended.

Reheat Instructions: 

Heat the Brussels up in a hot skillet until warmed through. Gently warm the sauce in a separate pot. Plate and add sauce and garnishes right before serving.

Final Thoughts

The only experience I had with anchovies while growing up was seeing my mother put dry, salty brown ones from a can on her Domino’s pepperoni pizza. In other words, I wasn’t interested. 

Years later, I was working at a restaurant called the Food Studio in Atlanta. I was grossed out when I had white anchovies in a dish that came off my station, so the chef dared me to try them. Man, did I make him regret it. White anchovies have a milder flavor and they’re packed in seasoned oil and vinegar instead of salt. All it took was one, and I was hooked. 

I rarely made a trip to the walk in cooler after that without grabbing a handful of the expensive little flavor bombs. He’d catch me coming out of the fridge looking like a baby seal with a mouthful of anchovies and tease me about it, to which I’d remind him that he had brought this on himself. 

Decades later, I’m still addicted to white anchovies. But these days, I have to dip into my own fridge to get a mouthful.

Are you hooked too? Let me know in the comments below. We can start an anchovy appreciation club!

Print

Roasted Brussels Sprouts with Bagna Cauda Sauce

Roasted Brussels Sprouts with Bagna Cauda Sauce pair crispy caramelized sprouts with a rich garlic-anchovy dressing for an irresistible winter side.

Course Dinner, Lunch

Cuisine Italian-inspired

Special Diet Egg Free, Gluten Free, Grain Free, Refined Sugar Free, Soy Free

Season Fall, Winter

Recipe Type Sides

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Ingredients

• For the Sauce:
• ¼ cup white anchovies roughly chopped
• 1 lemon juiced
• 2 tablespoons extra virgin olive oil
• 2 tablespoons butter melted
• 1 tablespoon fresh parsley washed and chopped
• 2 tablespoons shallot minced
• 1 teaspoon garlic minced
• ½ teaspoon Aleppo pepper
• For the Brussels Sprouts:
• 2 pounds Brussels sprouts
• 1 cup roasted red peppers sliced thin
• 1 cup crunchy chickpeas lightly chopped
• 1/4 cup chickpea panisse croutons optional
• ¼ cup pine nuts toasted
• Sea salt to taste
• Freshly cracked black pepper to taste

Instructions

• Cook the Brussels Sprouts: Cut 2 pounds of Brussels in half and place them on a sheet tray, cut side facing up, in a single layer. Broil them until they are cooked through with a good amount of caramelization, about 8-12 minutes, depending on your broiler. Set aside to cool down.
• Make the Dressing: In a medium sized bowl, mix together ¼ cup roughly chopped white anchovies, juice of 1 lemon, 2 tablespoons olive oil, 2 tablespoons melted butter, 1 tablespoon chopped fresh parsley, 2 tablespoons minced shallot, 1 teaspoon minced garlic, ½ teaspoon of Aleppo pepper and sea salt and freshly cracked black pepper to taste.
• Assemble: Toss the cooked Brussels sprouts and 1 cup sliced roasted red peppers with the dressing and place on a platter, then garnish with ¼ cup lightly chopped chickpeas, and ¼ cup toasted pine nuts. Best served slightly warm or room temperature.

Julia LeRoy

Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.

Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.

everydayalchemy.com/about/

The post Roasted Brussels Sprouts with Bagna Cauda Sauce appeared first on Everyday Alchemy.

This is a 10/10, no-notes type situation. Truly, I wouldn’t publish this Pecan & Sage Gluten Free Cornbread Dressing if I didn’t think it was the absolute best.

When it comes to holiday dinner sides, I’m here to WIN. The classic fall flavors of cornbread, sage, thyme and pecans make this one of the most nostalgic and delicious bites of food you can set on your holiday table. 

And bonus points awarded because we’ve also cracked the code on delicious, naturally gluten-free cornbread. High-fives!

Ingredient Substitutions

• No butter? Cook the bacon first and use the rendered fat.
• No cane syrup? You can use date sugar, honey or any other unrefined sugar
• No buttermilk? You can use plain yogurt
• Vegetarian? Amp up the sage and sub dried cranberries or currants for the bacon. Swap out the chicken stock for veggie stock.
• No red onion? Leeks, yellow onions or shallots all work well.
• No cornbread? You can substitute a gluten-free loaf of sandwich bread or soft dinner rolls.

Recipe Tips & FAQs

• The key to making good gluten-free cornbread without using any hard to pronounce ingredients is to find some extra-fine and medium grind cornmeal. The combination mimics the crumb that you’re used to.
• Extra-fine corn meal is available at Dekalb Farmers Market in Decatur, Georgia. For out-of-towners, it’s available online here.
• You can also find cane syrup at Dekalb Farmers Market, or online here. 
• No matter what kind of dressing you make, it’s better to tear your bread than to cut it. This method was popularized by Alison Roman over the last few years. Tearing creates a bunch of craggy edges that create a better crust and alchemize the final texture.

Serving Suggestions

• Serve on your holiday table along with
  • Collard Greens
  • Root Vegetable Gratin
• Serve it with this Pork Tenderloin in Parchment or Pan Roasted Chicken Thighs

Storage and Shelf Life

Make Ahead: 

• Recipe works best with slightly dried out leftover cornbread.
• Make the dressing a day ahead of time, and bake right before serving to keep it moist in the middle and crunchy on the top.

Refrigerate: Holds well for up to a week in an airtight container.

Freezer: For best results, store in a vacuum-sealed container for up to 3 months.

Reheat Instructions

Preheat the oven to 350˚F. Place the desired amount of dressing in an oven-safe dish and reheat until an internal temperature of 165˚F is reached. 

Times will vary depending on the amount reheated. The entire recipe will take about 45 minutes to reheat.

Final Thoughts

I’m so excited to share this Pecan & Sage Gluten Free Cornbread Dressing recipe with you. It felt like such a breakthrough when I found a way to make great gluten-free cornbread. The holidays didn’t feel complete without a serving of this on my plate!

The key is to blend extra-fine cornmeal, which is close in texture to all-purpose flour, and medium grind cornmeal. The combo gives your cornbread that perfect bite without any weird gums or hard to pronounce ingredients.

I love it when I go to adapt a recipe to be gluten free, and it seems to make more sense once I change it. Doesn’t it seem logical that cornbread should be made with all corn flour?

Have you made this recipe? Let us know what you thought in the comments below. Can’t tell you how exciting it is when I see you’ve tried my recipe!

Print

Pecan & Sage Gluten Free Cornbread

This Pecan & Sage Gluten Free Cornbread Dressing is 10/10, no-notes. Made with fresh herbs, toasted pecans, and perfectly tender cornbread.

Course Dinner, Side Dish

Cuisine American, Native-American Inspired

Special Diet Gluten Free, Refined Sugar Free, Soy Free

Season Fall, Winter

Recipe Type Comfort food, Holiday, Sides

Prep Time 35 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Servings 8 servings

Equipment

• 8 inch cast iron skillet
• 10 x 13-inch oven-safe casserole dish

Ingredients

• For the Cornbread:
• 2 tablespoons melted butter + 1 tablespoon butter divided
• 1 cup extra-fine cornmeal
• 1 cup medium cornmeal
• 1 tablespoon cane syrup or unrefined sugar see ingredient substitutions if needed
• 1 ½ teaspoons baking powder
• 1 teaspoon sea salt
• 2 eggs
• ⅔ cup buttermilk
• ⅔ cup water
• For the Stuffing:
• 1 cup bacon sliced (see ingredient substitutions if vegetarian)
• 1 cup red onion small diced (about 1 onion)
• ½ cup celery small diced
• 1 tablespoon garlic minced (about 2 cloves)
• 1 teaspoon fresh sage minced
• 1 teaspoon fresh parsley minced
• 1 teaspoon fresh thyme minced
• 1 loaf cornbread torn into bite-sized pieces
• 2 cups chicken bone broth
• 2 whole eggs
• ¼ cup roasted pecans chopped

Instructions

• Bake the Cornbread: Preheat the oven to 375˚F.
• Melt 2 tablespoons of butter in a large cast iron skillet.
• Next mix 1 cup extra fine cornmeal, 1 cup medium grind cornmeal, 1 tablespoon cane syrup, 1 ½ teaspoons baking powder and 1 teaspoon sea salt in a bowl.
• Now whisk in 2 eggs, then ⅔ cup buttermilk and ⅔ cup water, and the 2 tablespoons of melted butter. Whisk well to combine.
• Heat a 8 or 10 inch cast iron skillet, add the remaining tablespoon of butter, once melted and hot, add the cornbread batter.
• Bake in the oven until firm in the center, about 15 minutes. Remove from the pan and place on a cooling rack and let it cool completely before making the dressing.
• Prepare the Dressing: Preheat the oven to 375˚F.
• Place 1 cup of sliced bacon into the cast iron skillet. Turn the heat to medium, and let the bacon cook until it starts to become crispy, about 10 minutes.
• Next turn the heat to medium-low and add 1 cup of diced onion and ½ cup of celery. Cook until the vegetables are tender, about 5 minutes.
• Add 1 tablespoon of minced garlic, and 1 teaspoon each chopped sage, parsley, and thyme. Cook for 30 seconds, then add the torn loaf of cornbread, 2 cups of chicken bone broth and 2 whisked eggs, and ¼ cup chopped roasted pecans. Season with salt and pepper to taste and mix until just combined.
• Bake the Dressing: Load the dressing into a 10 x 13-inch oven-safe casserole dish and cover with foil. Bake for 35 minutes, then remove the cover and bake until lightly browned and crunchy on top, about 20 minutes. Serve hot.

Julia LeRoy

Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.

Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.

everydayalchemy.com/about/

The post Pecan & Sage Gluten Free Cornbread Dressing appeared first on Everyday Alchemy.

This decadent and deeply satisfying Root Vegetable Gratin is an absolute showstopper and you and yours are going to be thrilled to see it on your dinner table. It is as delicious and nourishing as it is gorgeous. 

It’s also very low stress— you can make it a couple days before serving to help take the burden off of your day of holiday cooking, it reheats like a dream once you’re ready to serve.

Ingredient Substitutions

• No leeks? You can substitute white or yellow onion.
• Can’t find celery root, parsnips or sweet potatoes? Butternut squash or beets can also work well with the other veggies.
• No Gruyere? You can use more Parmigiano Reggiano, or Emmentaler.

Recipe Tips & FAQs

• It’s very helpful to have a mandoline for this recipe. The key to using one safely is to remember that the tip of whatever vegetable you’re slicing costs a lot less than an urgent care visit. Be safe and throw the veggie ends in your veggie stock.
• For those unfamiliar with leeks—you want to sauté the tender white stalk. The green tops are fibrous and hard to chew, but they hold a ton of flavor. Use some in the steeped cream, and save the rest for your next veggie, chicken or beef stock.
• The starch in the russet potatoes is the key to binding this gratin. By building every other layer of the gratin with potatoes you’ll ensure that it sets up perfectly.
• Celery root can be found at Dekalb Farmers Market; and sometimes at Whole Foods, Publix or Kroger. It’s also called celeriac.
• A dish like this always needs more salt than you think. Season your heavy cream and then make sure to season each layer of the gratin while you build it.

Serving Suggestions

• This gratin will be a welcome addition to any table during the holidays.
• Pair it with this Chicken & Wild Rice Soup for a cozy winter meal.
• It tastes great with this Roasted Pork Tenderloin.
• Alchemize your lunch hour with this Gratin and my Kale Salad recipe.

Storage and Shelf Life

Make Ahead: It’s best to make this recipe the day before you need it, as it will be much easier to serve once it has time to set up.

Refrigerate: Lasts for up to a week in an airtight container.

Freezer: Stores well in the freezer for 2 months.

Reheat Instructions

Preheat the oven to 350˚F and place the desired portion in an oven-safe dish. Reheat to an internal temperature of 165˚F. Time will vary depending on the quantity you reheat, but start checking after 10 minutes. If you’re reheating the entire gratin it will take an hour.

Final Thoughts

This is the recipe I always reach for whenever I’m catering a dinner party in the fall and winter. It’s a chic twist on a classic potato gratin and it always leaves my guests happy and satisfied. I love making it the day before—it gives me peace of mind the day of the event to know I’ve got a delicious gratin ready to rock so I can focus on making the rest of the meal great. 

If this recipe made your day, share it in the comments below! A kind word is the easiest way to earn instant karma.

Print

Root Vegetable Gratin

This Root Vegetable Gratin blends potatoes, celery root, parsnips and sweet potatoes in aromatic cream for a stunning, make-ahead holiday side.

Course Dinner

Cuisine French

Special Diet Egg Free, Gluten Free, Grain Free, Nut Free, Refined Sugar Free, Soy Free, Vegetarian

Season Fall, Winter

Recipe Type Comfort food, Dinner, Sides

Prep Time 45 minutes minutes

Cook Time 2 hours hours

Servings 12 servings

Equipment

• 10 x 13-inch oven-safe casserole dish
• Japanese mandoline

Ingredients

• 4 cups heavy cream
• 2 garlic cloves peeled and crushed
• 4 sprigs fresh thyme
• ¼ teaspoon nutmeg ground
• 1 small bay leaf
• 1 teaspoon sea salt
• ¼ teaspoon black peppercorns
• 1 tablespoon butter unsalted
• 2 small leeks washed, dark green tops reserved, white parts sliced thinly (about 2 cups)
• 4 pounds russet potatoes peeled
• 1 ½ pound celery root peeled
• 1 ½ pound parsnips peeled
• 1 pound orange sweet potato peeled
• 1 pound purple sweet potatoes peeled
• 2 cups grated Parmigiano Reggiano
• 1 cup grated Gruyere (3 ounces)
• salt and freshly ground black pepper to taste

Instructions

• Cook the Leeks: Split the 2 leeks in half lengthwise. Wash well between all the layers, and slice thinly. Melt 1 tablespoon of butter in a medium-sized skillet over medium heat. Add the sliced leeks, season with salt and pepper, and cook, stirring often, until tender but not brown, about 5 minutes. Remove from the heat and reserve.
• Steep the Cream: In a 1-quart heavy-bottomed sauce pot, heat 4 cups heavy cream, 2 garlic cloves, 4 sprigs fresh thyme, ¼ teaspoon ground nutmeg, 1 bay leaf, a handful of washed green leek tops, 1 teaspoon sea salt and ¼ teaspoon black peppercorns to a simmer. Let the cream simmer while you build your gratin.
• Preheat the oven to 350˚.
• Build the Gratin: As you start to assemble the gratin, slice each vegetable layer right before you add it to the dish. This keeps the potatoes and other roots from oxidizing and turning brown while they sit.
• Shingle a layer of russet potato slices on the bottom of a 10×13 oven-safe casserole dish, then sprinkle generously with parmesan and a small amount of the leeks, and season with salt and pepper. Repeat this process with the other root vegetables, making sure that every other layer is sliced potatoes. Alternate with a layer of celery root, then potatoes, then sweet potatoes, then potatoes, then parsnips, then potatoes. Any extra root vegetable slices can be used to create a pretty pattern on top.
• Strain the cream and gently pour it over the gratin, being careful not to disrupt the layers. Sprinkle the gruyere on top.
• Bake the Gratin: Set the gratin dish on a large rimmed baking sheet and cover tightly with a layer of parchment paper, then foil.
• Bake for 2 hours total, removing the foil and parchment after an hour and a half, and continue baking until the top is golden brown and the sauce is bubbling, about 30 minutes.
• Serve: Allow it to rest at least 45 minutes before serving. I prefer to make this gratin a day ahead and then reheat before serving, as it looks prettier and holds together better that way. There’s no need to rest it for 45 minutes when reheating.

Julia LeRoy

Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.

Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.

everydayalchemy.com/about/

The post Root Vegetable Gratin appeared first on Everyday Alchemy.

Forbidden Fried Rice is a dish I think every home cook should know how to prepare. It’s endlessly customizable, great for meal prep and the perfect way to get a filling, nutritious dinner on the table, fast. 

If you’re not familiar with forbidden rice, it has a fascinating history. Due to its nutritional value and superior flavor and texture, in ancient times it was reserved only for the Chinese emperors and nobility. As other species of black rice were cultivated outside of China, they often became a prized offering in rituals and ceremonies. Due to more difficult growing conditions than more common forms of rice, it was not widely cultivated until the early 2000’s, as its reputation as a super food has helped catapult it to international acclaim. 

Nutritional Benefits of Forbidden Fried Rice

1. Rich in Antioxidants
   • Black rice contains anthocyanins, the same compounds that give blueberries their deep color. These are powerful antioxidants that help fight inflammation and support cellular health.
     
2. High in Fiber for Digestion & Satiety
   • Between the black rice, edamame, and veggies, this dish delivers both soluble and insoluble fiber. That means steadier blood sugar, improved digestion, and longer-lasting fullness.
     
3. Plant-Based Protein Support
   • Edamame, eggs (or tofu if swapping), and black rice together make this a more protein-dense fried rice than the usual version — supporting muscle repair and balanced meals.

Ingredient Substitutions

• No forbidden rice? Basmati, jasmine or another type of black rice (excluding wild rice) will work great.
• No avocado oil? Any expeller pressed oil with a high smoke point such as grapeseed, sunflower or untoasted sesame oil will work well.
• No scallions? Yellow onion, red onion or shallots are perfect substitutes.
• No carrot? Diced daikon would be fun.
• No egg? Soft tofu is a great option.
• No edamame? Snow peas, snap peas, english peas or green beans would all be fantastic options.
• No bok choy? Any type of shredded cabbage, mustard greens, kale or spinach are all great choices.
• No butter? If possible, use ghee for flavor. If there’s an allergy, substitute it with avocado oil.
• No tamari? Coconut aminos or you can use soy sauce (if you’re not gluten intolerant.)

Seasonal & Flexible Additions

Aromatic/Heat: ginger, garlic, chili, chili crisp

Crunchy/Sweet: broccoli, bell pepper, corn, green beans

Tender/Leafy: zucchini, squash, cabbage, spinach, kale, chard

Umami: mushrooms, oyster sauce

Recipe Tips & FAQs

• Tips for crispy texture:
  • Let the rice cool completely before frying.
  • Use enough oil. It takes more than you’d like to believe.
  • Use a big enough pan, or fry in batches, working with a thin layer of rice.
  • Cook the rice on high heat. 
  • Don’t stir the rice constantly. It needs time to form a crust.
• Feel free to use meat and veggies you have on hand already. Fried rice is endlessly customizable.

Serving Suggestions

• Breakfast/Late Night: Top with a fried egg and a spicy Chinese sausage if available.
• Vegetarian: Serve alongside these delicious Miso Glazed Hakarai Turnips.
• Protein Lover: Add these Crispy Chicken Thighs for a most satisfying meal.

Storage and Shelf Life

Make Ahead: Rice can be cooked and cooled up to 3 days before making the fried rice.

Refrigerate: Can be refrigerated in an airtight container for up to 3 days.

Freezer: Can be frozen, but I recommend omitting the bok choy and scrambled eggs until you’re ready to serve so they don’t get soggy. To avoid clumping, freeze the rice in a thin layer in a ziploc bag.

Reheat Instructions

Fried Forbidden Rice is easily reheated in a hot skillet with a little avocado oil. Sauté until warmed through, about 5 minutes.

Final Thoughts

I hear that admitting you have a problem is the first step towards recovery, so I’m ready to tell the world: I am addicted to rice. I eat wayyyyy too much of it. This might be something you struggle with as well? I think rice tends to pick up a lot of the carb slack for us gluten free people. It checks a lot of boxes.

So in an effort to make better choices around food, I try my best to eat the most nutritious forms of rice whenever the dish will tolerate it (sometimes you just need plain basmati rice, ya know?). And black rice as well as wild rice are my go-to’s. Truly, there’s always a container of leftover rice in my fridge. Suffice it to say there’s a lot of fried rice happening in my kitchen. It’s such an easy, satisfying meal. I know you’ll love it too.

Have you tried this recipe? Let us know what you think in the comments below, and don’t forget to subscribe to our weekly newsletter to get a fresh recipe delivered straight to your inbox.

Print

Forbidden Fried Rice

Forbidden Fried Rice—quick to make, rich in flavor, and endlessly versatile. A vibrant, satisfying dinner you’ll turn to again and again.

Course Dinner, Lunch

Cuisine Asian-inspired

Special Diet Dairy Free, Gluten Free, Nut Free, Refined Sugar Free, Vegetarian

Season Fall, Spring

Recipe Type Comfort food, Side Dish

Prep Time 25 minutes minutes

Cook Time 20 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Ingredients

• 1 cup black rice
• Sea salt to taste
• Freshly cracked black pepper to taste
• 2 tablespoons avocado oil
• 2 tablespoons sesame oil
• 1 cup white parts of scallion sliced thin
• 1 cup carrot small diced
• 2 eggs
• ½ cup edamame shelled
• 1 cup bok choy washed and shredded
• 3 tablespoon unsalted butter
• 2 tablespoon tamari

Instructions

• Cook the Rice: Fill a bowl up with a cup of rice and plenty of cold, filtered water. Agitate until the water is milky. Strain the rice in a colander, and discard the milky water. Rinse the rice two more times. The water should be much clearer. Allow the rice to drain for 5 minutes.
• Combine the rice with a scant 1 ½ cups of water in a saucepan with a lid (or use your rice cooker on the brown rice setting). Season with salt and pepper and bring to a boil. Turn it down to a simmer, cover with a lid and cook until the liquid is absorbed, about 20 minutes. Once cooked, spread the rice on a baking tray and allow it to cool, either under a fan or in the fridge. This can be prepped the day before.
• Make the Fried Rice: Once the rice is cool, heat 2 tablespoons each of avocado oil and sesame oil in a large skillet. Add the 1 cup sliced scallions and 1 cup diced carrot and saute over medium heat, stirring every couple of minutes until they are slightly tender, about 4 minutes. Add the 1 cup edamame and 2 cups shredded bok choy. Cook for 3 or 4 minutes until the bok choy is wilted.
• Next move the veggies over to one side of the pan, crack 2 eggs into the empty half, stirring to scramble. Cook for one minute.
• Turn the heat up to high and then add the 3 tablespoons of butter. Once melted, add the rice to the pan. Allow it to get slightly crispy, then stir. Cook for 5 minutes, or until the rice is warmed through and lightly fried. Season with 2 tablespoons tamari and salt and pepper to taste. Transfer to a serving platter and serve hot.

Julia LeRoy

Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.

Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.

everydayalchemy.com/about/

The post Forbidden Fried Rice appeared first on Everyday Alchemy.

If you are looking for a dish that’s got bold, vibrant flavor and is deeply satiating and comforting, you have come to the right place. This African Stewed Okra in Peanut Sauce is here to wake up your mouth and nourish your body. It’s a one pot wonder that’s vegan, gluten free and perfect for weekly meal prep.

Health Benefits

1. Rich in Fiber for Digestion & Satiety

• Okra, eggplant, red onion, red peppers, tomatoes
  These veggies are packed with soluble and insoluble fiber, which supports healthy digestion, helps regulate blood sugar, and promotes satiety (keeping you full longer).

2. Anti-Inflammatory & Antioxidant Support

• Red peppers, tomatoes, cilantro
  Brightly colored veggies and herbs are loaded with antioxidants like vitamin C, beta-carotene, and lycopene, which help fight oxidative stress and reduce inflammation in the body.

3. Immune System Boosting

• Garlic, ginger, lemongrass, serrano pepper
  These aromatics are known for antimicrobial and antiviral properties. Ginger and garlic in particular can support immune health, while spicy peppers contain capsaicin, which has anti-inflammatory benefits.

4. Healthy Fats for Nutrient Absorption

• Avocado oil, peanut butter (or cashew butter)
  These provide monounsaturated fats that are heart-healthy and help your body absorb fat-soluble vitamins (like A, D, E, and K) from all the vegetables.

5. Plant-Based Protein & Minerals

• Peanut butter (or substitute)
  Adds plant-based protein along with minerals like magnesium, phosphorus, and potassium. Cashew butter would also provide similar benefits with slightly different mineral profiles.

Ingredient Substitutions

• No avocado oil? Expeller pressed grapeseed oil or peanut oil works.
• No red onion? Yellow onion, the white part of a scallion or shallots work!
• No serrano? Any fresh, spicy chili will work. You can substitute with chili flakes as a last resort.
• Can’t have peanut butter? Cashew butter can get you there.
• No tamari? If you can have gluten, reach for the regular soy sauce. 

Recipe Tips & FAQs

• Make sure to get some color on your okra and eggplant. The bottom of the pan will start to look a little dark, but that’s flavor. When you add the tomato it will scrape off the bottom easily and contribute to the flavor of the dish. 
• Make sure to use fresh ginger, garlic and lemongrass. Those bright flavors make a huge difference. If you start with great ingredients, your odds of success will increase dramatically.
• It’s ok to add more water if you notice that your sauce is starting to stick to the bottom. The thickness of your peanut butter will vary depending on what brand you’re using.
• Definitely make sure that your peanut butter doesn’t have any added sugar!

Serving Suggestions

• This dish has a soul mate, and its name is a bowl of steamed rice. 
• Looking for more protein? Some crispy skin chicken thighs would be absolutely delicious!
• Seafood is great too! Crawfish, shrimp, or any mild white fish will work.

Storage and Shelf Life

Make Ahead: Great for meal prep. This dish tastes even better once it sits in the fridge for a day or two. Hold back the cilantro until you’re ready to serve.

Refrigerate: Up to 4 days in an airtight container.

Freezer: Not recommended.

Reheat Instructions

Reheat in a pan on the stovetop. Add water if necessary to avoid sticking and adjust consistency.

Final Thoughts

I can in no way take credit for this dish, as it has been cooked in Africa for hundreds if not thousands of years. I asked my Liberian friend how lemongrass ended up in African cooking and she told me that the Chinese immigrants brought it with them to help protect from the malaria carrying mosquitos. Something about that fact helped me feel so much more attuned to the rich and fascinating history of this dish. 

I recently cooked this recipe at the East Atlanta Farmers Market, and let me tell you, people were loving it. Lots of shoppers came back for seconds and thirds, even the kids were devouring it! That’s why I want to share it with you today. It’s delicious and nourishing, and your whole family is going to be glad you made this African Stewed Okra.

Have you tried this recipe? Please tell us about it in the comments below! And don’t forget to sign up for our newsletter so you can get a new recipe delivered to your inbox every week!

Print

African Stewed Okra with Peanut Butter Sauce

A nourishing African Stewed Okra in Peanut Sauce made with eggplant, peppers, ginger, garlic, and lemongrass — bold, vibrant, gluten-free, and ready in 35 minutes.

Course Dinner

Cuisine African-inspired

Special Diet Dairy Free, Egg Free, Gluten Free, Grain Free, Refined Sugar Free, Soy Free, Vegan, Vegetarian

Season Fall, Summer

Recipe Type Sides

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Equipment

• None

Ingredients

• 1/4 cup avocado oil
• ½ pound medium sized okra pods sliced
• ½ pound eggplant sliced into thin, bite-sized pieces
• 1 cup red onion small diced
• ½ cup red peppers small diced
• 1 serrano pepper thinly sliced
• 1 tablespoon fresh ginger peeled and minced
• 1 tablespoon fresh garlic peeled and minced
• 2 tablespoons fresh lemongrass chopped finely
• ½ cup crushed or diced tomatoes canned
• 3 tablespoons peanut butter sugar-free
• 2 tablespoons tamari
• ½ cup cilantro washed and torn for garnish
• ¼ -¾ cup water
• Sea salt to taste
• Freshly cracked black pepper

Instructions

• Heat a large skillet on high heat and add half the avocado oil.
• Once hot, add ½ pound each of okra and eggplant, working in batches if needed, and pan roast until it is lightly browned, about 6-8 minutes.
• Remove the veggies from the skillet and add the small diced 1 cup red onion, ½ cup red peppers and minced serrano pepper. Saute until tender, about 5 minutes.
• Now add the cooked okra and eggplant, plus 1 tablespoon each of ginger, garlic and lemongrass to the skillet. Stir to combine.
• Next add ½ cup tomatoes, 3 tablespoons peanut butter and 2 tablespoons tamari to the pan. Adjust the consistency with water to the desired thickness. Cook on low heat, covered, for 10 minutes. Give it a stir every couple of minutes.
• To serve: Divide the okra between the plates. Garnish with the hand-torn 1/2 cup of cilantro.

Julia LeRoy

Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.

Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.

everydayalchemy.com/about/

The post African Stewed Okra in Peanut Sauce appeared first on Everyday Alchemy.

I have a special place in my heart for potato salad made with olive oil instead of mayonnaise. It feels like a totally solid life choice. But choosing a healthy fat isn’t the only thing that makes this recipe good for us. Take a look at the benefits you get from eating this Pesto Potato Salad:

• Mediterranean diet–aligned → heart-healthy fats, fiber, antioxidants.
  
• Protein + complex carbs + healthy fats → balanced and satiating thanks to eggs, potatoes and pine nuts.
  
• Gut-friendly → resistant starch (potatoes), prebiotic fiber (artichokes), probiotic potential (parmesan).
  
• Anti-inflammatory & antioxidant-rich → from herbs, olive oil, garlic, and olives.

Ingredient Substitutions

• No new potatoes? You can substitute any other type of white, starchy potato such as Idaho or Yukon Gold.
• Avoiding cow’s milk cheeses? Pecorino is a great substitute for parmesan.
  • But if you are using parmesan, there is only one real Parmigiano-Reggiano. Please don’t try to substitute with an inferior product. The imitators just can’t achieve the depth of flavor you get with the real deal.
• No sherry vinegar? Red wine vinegar will work too!

Recipe Tips & FAQs

• Overcooked eggs give themselves away with a gray ring and a whiff of sulfur. For the best flavor and texture, pull them off the heat while the yolks are still a little jammy.
• Make sure to cut your potatoes into bite-sized pieces—think fork-sized, not kid-sized. This will create a good potato-to-dressing ratio.
• I recommend breaking out your good bottle of extra-virgin olive oil for this recipe. It’s a great chance for it to shine.

Serving Suggestions

• Cookout: Balsamic Glazed Spare Ribs, Grilled Vegetable Platter, & Pesto Potato Salad
• Meal Prep: Roasted Chicken Thighs and Pesto Potato Salad on a bed of arugula. Sounds so good you better make sure no one steals your lunch out of the office fridge!
• Picnic: This Pesto Potato Salad, a fancy tin of spicy sardines and a bottle of bubbly water.

Storage and Shelf Life

Make Ahead: Eggs and potatoes can be cooked and cooled a day ahead of time.

Refrigerate: Stores well in an airtight container in the refrigerator for up to 3 days.

Freezer: Not a good idea.

Final Thoughts

When we think of potato salad, we tend to think of something heavy and unhealthy. A guilty pleasure at the BBQ. But this salad is one of those great examples where a healthier version of a classic is just as great, if not better than the original. I love moments like these, where we see what’s possible when it comes to making healthier decisions around our eating habits.

Have you made this Pesto Potato Salad? Let us know what you think in the comments below. It’s always great to hear from you!

Print

Pesto Potato Salad

Pesto Potato Salad with basil, parsley, eggs, olives, and artichokes—Mediterranean, heart-healthy, and perfect for cookouts or meal prep.

Course Side Dish

Cuisine Mediterranean-inspired

Special Diet Gluten Free, Grain Free, Refined Sugar Free, Soy Free, Vegetarian

Season Fall, Spring, Summer, Winter

Recipe Type Holiday, Salad, Side Dish

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Equipment

• 1 blender or food processor

Ingredients

• 4 hard boiled eggs
• 2 lbs baby new potatoes
• 1 cup fresh basil leaves
• ½ cup fresh parsley leaves
• 1 tablespoon + ¼ cup toasted pine nuts separated
• ½ cup grated Parmigiano-Reggiano
• 2 garlic cloves crushed to a paste
• ½ cup olive oil
• ¼ cup sherry vinegar
• ¼ cup kalamata olives pitted and cut in half
• 1 cup artichoke hearts I prefer Native Forest brand.
• Sea salt to taste
• Freshly cracked black pepper to taste

Instructions

• Prep the Salad: Place 4 eggs in a pot and cover with cold water. Bring to a boil, then take the pot off the heat and cover the pot with a lid. Set a timer for 8 minutes.
• Drain the hot water and cover the eggs with cold water and ice. Once cold, peel the eggs and quarter them.
• Cut 2 pounds of potatoes into manageable bite-sized pieces. Place the potatoes in a pot and cover with cold water. Season with salt. Bring the potatoes to a low boil, and cook for 15 minutes, or until tender. Drain and allow them to cool in a single layer on a baking sheet.
• Make your Pesto: Add 1 cup basil, ½ cup parsley, 1 tablespoon toasted pine nuts, ½ cup grated parmesan, 2 crushed garlic cloves, ½ cup olive oil and ¼ cup sherry vinegar to a blender. Blend until well combined, about 30 seconds.
• Make the Salad: Once cool, place the potatoes in a bowl and add the pesto. Season with salt and pepper. Gently toss to combine. Add the 1/4 cup olives, 1 cup artichokes and chopped eggs and gently fold in. Best served immediately, but good for up to 3 days in the fridge.

Julia LeRoy

Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.

Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.

everydayalchemy.com/about/

The post Pesto Potato Salad appeared first on Everyday Alchemy.

Greek Roasted Potato Wedges are the perfect combination of flavors and textures. They’ve got a fluffy interior, feta, fresh herbs and lemon juice all balancing each other out; and a strong backbone of seasoned spices coating the crispy exterior. I bet you can’t make this recipe just once.

Ingredient Substitutions

• Russet potatoes are the gold standard, but I also love making this recipe with new potatoes and even sweet potatoes. You might need to adjust your cooking time, depending on the size of the potato you use.
• For a completely different spin, switch up your spice game. My other heavy rotation blends are Creole seasoning, Berbere seasoning, and za’atar. Forget the fresh herbs, lemon juice and sauce if you go this route.
• Dipping Sauce Ideas: If you don’t want to use feta sauce, potato wedges taste great with your favorite condiment. Some other options include homemade aioli, tzatziki sauce, and creamy parmesan dressing.

Recipe Tips & FAQs

• Baking the potatoes at 425˚ lets the outside get crispy while the inside stays tender and fluffy.
• To get your potatoes to cook evenly, make sure the wedges are all the same size. It’s also important to flip the potatoes halfway through cooking.
• For the crispiest potatoes, don’t line your baking sheet with parchment paper or a silpat. There’s oil in the recipe, so no need to grease the pan.
• Make sure not to overcrowd your pan. Leave some space so they can bake instead of steaming.
• Potatoes are healthy! They are a great source of fiber, potassium and vitamin C. Spuds contain a form of resistant starch, which creates prebiotics leading to a better gut microbiome.
• Using a high-quality oil such as a cold pressed avocado oil is key to keeping this recipe heart healthy. I recommend Chosen Foods in a glass bottle.

Serving Suggestions

• Sunday Supper: Serve with Pan Roasted Chicken Thighs and a simple salad for an elegant meal.
• Brunch: These potatoes want to sit next to this Frittata and a Cucumber Tomato Salad.
• Weekend Cookout: Take some heat off your grill chef with this potato recipe. Goes great with Grilled Vegetables and Roasted Carrot Hummus.

Storage and Shelf Life

Make Ahead: The yogurt sauce can be made ahead of time and refrigerated for 3-4 days in an airtight container.

Refrigerate: The potatoes can be refrigerated for 3-4 days in an airtight container.

Freezer: Not recommended.

Reheat Instructions

Preheat the oven to 425˚. Dust off the dill and parsley and lay the potatoes on a baking sheet. Reheat until warmed through and re-crisped. Season with fresh herbs and lemon juice.

Final Thoughts

I remember the first time I had Greek Fries at a hole-in-the-wall called Nick’s Food To Go in Atlanta, Georgia. The little old Greek owner Nick is a colorful character who did not come to play. I remember how he looked my hipster boyfriend up and down and told him “and don’t try to order a spritzer, we don’t have that sh*t here!” We were shocked, but once we tried the food we were willing to deal with the insults. It is a core food memory for me—the crisp exterior, the fluffy interior, the brightness of the lemon squeeze and the seasoning flavor bomb absolutely sent me, and I think once you try these you are going to be just as obsessed—no insults required.

Once you do, please come back here and tell us about your experience in the comments below. We’d love to hear from you!

Print

Greek Potato Wedges with Feta

Crispy on the outside, fluffy on the inside—these Greek Roasted Potato Wedges are tossed in seasoned salt, topped with feta and herbs, and served with a tangy yogurt sauce. A perfect side for brunch, dinner, or your next cookout.

Course Dinner, Side Dish

Cuisine Greek-inspired

Special Diet Egg Free, Gluten Free, Grain Free, Nut Free, Refined Sugar Free, Vegetarian

Season Fall, Spring, Summer, Winter

Recipe Type Comfort food, Dinner, Holiday, Side Dish

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Ingredients

• 3/4 teaspoon sea salt
• 1 teaspoon onion powder
• ¼ teaspoon garlic powder
• ¼ teaspoon dried oregano
• 1/2 cup yogurt sauce
• 1/4 cup feta crumbled
• 3 medium sized potatoes
• 1 tablespoon avocado oil
• 1 teaspoon chopped dill
• 1 teaspoon chopped parsley
• 1 lemon wedged

Instructions

• Preheat the oven to 425˚.
• Make the Seasoning Salt: Mix 1 teaspoon sea salt, 1 teaspoon onion powder, ¼ teaspoon garlic powder and ¼ teaspoon dried oregano together in a small bowl.
• Make the Feta Sauce: Combine 1 cup of yogurt sauce and a 1/2 cup of crumbled feta. Mix well and refrigerate until needed.
• Slice the potatoes in half lengthwise, this will result in two long, “boat-shaped” pieces. Now cut each half into four lengthwise quarters. Repeat with all the potatoes. You should have 24 wedges.
• Place the wedges on a baking sheet, toss with 1 tablespoon of avocado oil and your seasoned salt mix. Combine well.
• Lay the wedges out in two single file rows, not touching. Place the baking sheet in the oven and bake for 15 minutes. Flip the wedges over and continue baking for 15 more minutes, until both sides are golden brown and crispy.
• Remove from the oven, place on a serving platter and sprinkle with one teaspoon each freshly chopped dill and parsley. Squeeze a lemon wedge on top and serve with the feta sauce for dipping.

Julia LeRoy

Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.

Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.

everydayalchemy.com/about/

The post Greek Potato Wedges with Feta Sauce appeared first on Everyday Alchemy.

I need to let Y’all in on a little secret. 

Carolina Gold Rice used to be the rice in America. Beloved for its superior flavor, dreamy aroma and perfectly fluffy texture. But industrial farmers preferred rice that was easier to grow with the help of machines. So they sacrificed quality for quantity. 

We’ll call this America’s “Uncle Ben Era.” 

Thank god that’s over. 

Thanks to a couple of passionate seed savers, the Carolina Gold gospel is spreading far and wide again. Seriously, this rice is rapidly approaching cult status.

It can be a little bit tricky to cook for the uninitiated, but don’t worry I’ve got you. Everything you need to know is here.

Recipe Tips & FAQs

• Rinse Thoroughly! Just like your linen, we want this rice with minimal starch.
  Carolina Gold is extra starchy, which gives it a dreamy texture—but it also means it’ll get gummy if you don’t rinse it well.
  Rinse it 3 or 4 times, ‘til the water runs mostly clear.
• Drain it well! Let it sit in a colander for a couple minutes while the onions cook.

Why it matters: Too much starch = clumpy rice. We want soft, fluffy grains that still hold their shape.

• Simmer Down Now! I’m not calling this rice a diva, but she does prefer to be cooked gently. Bring to a simmer and then immediately turn the heat to low. Keep her cozy with a tight fitting lid.

• No Peeking. After cooking, she needs her rest. Give her 5 minutes then fluff with a fork. This rice separates beautifully when treated well.

• Soft Girl Era: This gurl is best when she’s soft and fluffy. When it comes to cooking rice, 2 parts liquid to 1 part rice is pretty standard. Usually if you rinse the rice you cut back the liquid a little, but I find that I like this rice a little softer. Start with 2 cups— you can always dial it back next time if you want it firmer.

• Got a Rice Cooker? Amazing. This rice plays surprisingly well with tech.
  Just add all your ingredients to the pot, set it to the sushi rice setting, and let it do its thing. No rinsing necessary if you’ve got a Zojirushi—it handles it like a pro.

Pro tip: Not all cookers are created equal. If yours tends to overcook, you might want to give it a rinse anyway or reduce the liquid slightly.

Where to Buy Carolina Gold Rice

I prefer Marsh Hen Mill– their rice is consistently high quality and available on their website. I’ve also seen it at Whole Foods and on Instacart and Amazon.  

There’s another brand, Plantation Carolina Gold Rice, that may be perfectly fine quality-wise—but I personally avoid brands that romanticize or normalize the legacy of slavery in the South.

Ingredient Substitutions

• Dairy Free? I recommend using your good olive oil in place of butter.
• Vegetarian? Swap the chicken stock for a flavorful veggie stock.
• Onions: Use what you’ve got! Vidalias, shallots, leeks, or the white part of scallions— it’s all good.

Carolina Gold Rice Serving Suggestions

• Home Cooked Comfort Meal: Serve with Pork Tenderloin and Collard Greens
• Simple Vegetarian Meal Prep: Slay with Grilled Vegetables and Rice 
• Leisurely Weekend Meal: Roasted Chicken Thighs, Miso Glazed Turnips and Rice

Storage and Shelf Life

Refrigerator: Rice will store well in an airtight container for up to 3 days.

Freezer: Texture will be slightly different. Freeze in airtight containers for up to 3 months.

Final Thoughts

I’ve eaten enough Carolina Gold Rice in the past month of recipe testing to keep one of its producers, Marsh Hen Mill, in business. And I am in no way upset about that. If you live in the South, how great is it that we can support local agriculture and revive an almost extinct heirloom grain? All this while eating top tier rice. Cook some up and you will have accomplished more than you thought today.

Have you tried this rice yet? We’re listening! Please let us know what you think in the comments.

Print

Carolina Gold Rice

Course Dinner

Cuisine American

Special Diet Egg Free, Gluten Free, Nut Free, Refined Sugar Free, Soy Free

Season Fall, Spring, Summer, Winter

Recipe Type Side Dish

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 9 minutes minutes

Servings 4 servings

Ingredients

• 1 cup Carolina gold rice
• 1 tablespoon butter unsalted
• 1/4 cup yellow onion small diced
• 1/2 teaspoon garlic about 1 small clove
• 1.5 cups chicken stock or vegetable stock
• sea salt, to taste
• freshly cracked pepper, to taste

Instructions

• Melt the butter in a small saucepot on medium low heat. Add the ¼ cup of diced onions and a pinch of salt. Cook for 4 minutes, covered, until the onions are slightly translucent.
• While the onions cook, fill a bowl up with the cup of rice and plenty of cold, filtered water. Agitate until the water is milky. Strain the rice in a colander, and discard the milky water. Rinse the rice two more times. The water should be much clearer. Allow the rice to drain for 5 minutes.
• Cook the Rice: Add half a teaspoon of grated garlic, rinsed and drained rice, 1.5 cups chicken stock and half a teaspoon salt, and a pinch of freshly cracked black pepper.
• Bring to a simmer, then turn the heat down to low and cover the pot with a lid. Cook for 15 minutes. Let the rice rest for 5 minutes before fluffing with a fork and serving. Cooled down rice holds well in an airtight container in the refrigerator for up to 3 days.

Julia LeRoy

Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.

Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.

everydayalchemy.com/about/

The post How To Cook Carolina Gold Rice appeared first on Everyday Alchemy.

Why These Vietnamese Braised Collard Greens Are The Best

I didn’t grow up on braised collard greens, which is probably why I decided it wasn’t sacrilegious to play around with the recipe. Around the same time I fell in love with them I was also majorly crushing on Vietnamese food, which  got me thinking that this traditional Vietnamese flavor profile could lend itself well to one of the most classic southern side dishes around. 

 The result is something very familiar, yet subtly different and intriguing. Good collard greens always strike a balance between smokey and spicy, sweet and acidic, and they always come with “pot liquor”, the colloquial name for the fortified stock the collards are braised in. It’s super flavorful and dear to our hearts down here in the South. Honestly my favorite meal might be these collards served over rice, it’s home-cooked goodness that is nourishing down to the bone. So I wasn’t that surprised when I read that collards are a great source of Calcium and Vitamin K, important nutrients for bone health.

Ingredient Substitutions

• If you don’t eat pork, you can substitute dried shiitake mushrooms and use a smokey salt.
• If you’re not gluten free, you can use soy sauce.
• No coconut sugar? Cane syrup would be great. You could also use brown sugar.

Recipe Tips & FAQ’s

• Bigger doesn’t always mean better. Look for smaller bunches of bright green collards, about 15 inches long. They grow tougher and more fibrous the longer they are left in the ground. The bigger the leaf, the longer it has to cook. Choose wisely!
• The secret to the best collard greens is the smoked ham hock. Simmering it until tender creates a rich, flavorful base for the pot liquor, and shredding the meat adds both texture and depth to the dish.  Try to source hocks from a reputable pig farmer, if available. 
• What part of the ham hock should I add to the greens? Only the pink meat. The brown skin, bones, and white gelatinous fat should be discarded after braising.
• Stem or no stem? It’s a personal preference. I tend to leave them out. If you are going to use them, make sure to slice them thinly so they get tender.

How to Wash and De-Stem Collard Greens

Washing collards might sound basic, but it’s important. These greens grow close to the ground and love to hang onto dirt and grit, so give them a proper rinse. I like to fill a big bowl or clean sink with cold water, dunk the leaves, and swish them around. Let them sit for a minute so the dirt settles to the bottom, then lift the leaves out. Don’t just dump the water or you’ll redeposit the grit right back on top. Repeat this process until the water runs clear—usually two or three times does the trick.

When it comes to de-stemming, you don’t need a knife. Just fold the leaf in half over the stem and strip the leafy part away with your hands. It’s quick, satisfying, and gets the job done. I usually discard the stems, especially from older, thicker collards, since they take forever to get tender. But if you’re using younger greens or just hate waste, go ahead and slice the stems thin and toss them in—they’ll need a little extra cooking time.

If you’re not cooking with the stems, compost them! They’ve done their job, and your garden (or your local compost bin) will thank you.

The end goal? Clean, tender collards without any grit or chewiness. Totally worth the extra few minutes.

Looking for a step-by-step tutorial? Watch this video.

Serving Suggestions

• First and foremost, this Southern gal believes collard greens need to be served with rice. I’m sorry, but I feel very strongly about this. Wild rice or Carolina gold rice are my personal preference. 
• Collard greens are the ideal side to serve with Herb Roasted Pork Tenderloin.
• Grilled Miso Glazed Hakurei Turnips pair nicely with collard greens.
• For a traditional Southern New Year’s Day menu; serve collards, black eyed peas and cornbread for good luck and financial prosperity in the coming year.

Storage and Shelf Life

In the Fridge: Store collards in an airtight container for 3 to 5 days in the refrigerator.

Freezer: Collard greens will freeze well for 2-3 months.

Final Thoughts

Collard greens are a great source of pride (and fiber!) here in the Southern United States. They are a hearty green that is available to nourish us for most of the year, and no Southern New Year’s Day menu is complete without them. The more superstitious among us say they bring prosperity in the new year, with collards representing “greenbacks” and black-eyed peas symbolizing gold coins.

I don’t know if any of it works, but it tastes so good I don’t mind either way.

Have you given this recipe a try? Let us know what you thought in the comments below.

Print

Braised Collard Greens

A bold twist on Southern collard greens, infused with Vietnamese flavors like tamari, sambal, and coconut sugar along with smoked ham hocks for rich, smoky depth.

Course Dinner

Cuisine Vietnamese-inspired

Special Diet Dairy Free, Egg Free, Gluten Free, Grain Free, Nut Free, Refined Sugar Free

Season Fall, Spring, Winter

Recipe Type Comfort food, Dinner, Holiday

Prep Time 25 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 25 minutes minutes

Servings 4 servings

Ingredients

• 2 smoked ham hocks
• 2 tablespoon avocado oil
• 2 bunch baby collard greens stemmed, washed and chopped
• 2 cups yellow onion, about one onion small diced
• 1 tablespoon garlic minced
• 3 tablespoon tamari or soy sauce
• 2 tablespoons coconut sugar or brown sugar
• 2 tablespoon rice wine vinegar
• sea salt to taste
• fresh cracked black pepper to taste

Instructions

• Braise the Hock: Place the ham hock in a pot and cover with water. Simmer until it becomes very tender, about 2 hours. Place the ham hock on a plate and allow it to cool, return the liquid to the stove and let it simmer, uncovered, to start reducing. Once the ham hock has cooled down, pick and shred the meat (the pink parts). Discard the bones, skin and fat.
• Cook the Collards: Place 2 tbsp of avocado oil in a medium sized dutch oven on medium heat. Add the diced onion and garlic and saute until tender and translucent, about 4 minutes. Add the chopped collard greens, along with the shredded ham hock, tamari, coconut sugar, chili paste, rice wine vinegar and strained ham hock braising liquid.
• Cook until tender, about an hour, and season with salt and pepper. Serve hot, or cool down and store in an airtight container in the fridge. Greens taste best a day or two after cooking.

Julia LeRoy

Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.

Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.

everydayalchemy.com/about/

The post Vietnamese Braised Collard Greens appeared first on Everyday Alchemy.