5 Summer Breakfasts to Beat the Heat

When it's hot out, the last thing you want to do is turn on the oven and let it sit at 300 or so degrees in the middle of your kitchen. So to keep yourself cool, check out these "5 Summer Breakfasts to Beat the Heat" below!

I live in Seattle, so "beat the heat" breakfasts aren't something we often have to deal with. But my partner Sam and I are headed to my mom's cabin in upstate New York in about a week where it's generally quite hot, humid and downright sticky. Even in the mornings. It's right on the lake — which you'd think would help — but that's generally not the case, so cool, easy breakfasts that don't require oven time are the order of the day. 

I didn't used to be big on breakfast. I'd often just grab a cup of coffee on my way out the door and slip a granola bar in my bag. While some mornings are just as hectic and rushed these days, I try to make a little more time for what's become my favorite meal of the day. Especially in the summer. 

This looks like many things: most often it looks like yogurt with summer fruit and a little yogurt or hemp seeds. I'll mix it up with muesli or make smoothies or parfaits. And while I don't often soak my muesli at home, I do while at the cabin because waking up to a nice, cool bowl of oats is, I find, a great way to start a day at the lake. 

What do you eat for breakfast in the heat of the summer? 

5 Cool-Off Summer Breakfast Recipes

1. DIY Granola (pictured) - Megan Gordon for The Kitchn
2. Scandinavian Muesli - Eating Well
3. Summer Fruit Parfait - Canyon Ranch
4. Homemade Yogurt - Bon Appetit
5. Mango Strawberry Smoothie - Good Housekeeping

(Image: Faith Durand)

Original Article Here: http://bit.ly/16zH6Sz

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Easy Pickle Recipe: Cucumber Kimchi Bites

Does this look delicious to you? If so, this recipe is right up your alley. This one serves 5, but you can reduce the ingredient amounts as need, so check out "Easy Pickle Recipe: Cucumber Kimchi Bites" below!

Recently, I shared a recipe for making easy cabbage kimchi, which is a staple at my house. The first kimchi I ever fell in love with, though, was oi sobaegi kimchi, or stuffed cucumber kimchi. I think of this as "gateway kimchi" — it's lightly fermented (or not at all), so it isn't as pungent as many other kimchis, and it has crisp texture that any pickle lover should appreciate. 

Oi kimchi is for summer, when cucumbers are at their peak in gardens and markets. On a hot day, biting into these crisp, spicy-cool pickles is especially refreshing. You can eat cucumber kimchi with traditional Korean meals (I'm serving them with bibimbap this week) or as a side dish for any summer barbecue, picnic, or sandwich like these Korean chicken sliders. The salty savoriness is also fantastic alongside a simple bowl of steamed rice. 

This can be ready in about 40 minutes, or you can let the cucumbers ferment for up to a day before moving them to the refrigerator. I like the more complex, sour flavor that develops through fermentation, alongside the beneficial probiotic bacteria. I suggest tasting the cucumbers immediately and then every few hours to learn how you like them best. 

Stuffed Cucumber Kimchi (Oi Sobaegi Kimchi)

Serves about 5

1 1/2 pounds unwaxed pickling cucumbers, such as Korean cucumbers or Kirby cucumbers
1 tablespoon + 1 teaspoon kosher salt, divided
2 teaspoons grated garlic
1 teaspoon grated ginger
1-2 tablespoons Korean red pepper flakes (gochugaru)
1 teaspoon sugar
4 ounces Korean radish or daikon, peeled and julienned
2 ounces sliced Korean chives or scallions, trimmed and cut into 1-inch pieces
Sesame seeds for serving (optional)

Wash the cucumbers and pat them dry. Trim and discard the ends. Cut the cucumbers in half for Kirbys or into about 4 pieces for longer Korean cucumbers (each piece should be about 2-3 inches long). Standing each piece upright on a cutting board, quarter it lengthwise but leave about 1/2 inch intact at the bottom end. Place the cucumbers cut side up in a large bowl and evenly sprinkle 1 tablespoon of salt over them. Let stand for 30 minutes.

Meanwhile, make the filling. Combine the remaining 1 teaspoon of salt, garlic, ginger, red pepper flakes, and sugar together in a bowl to make a thick paste. Using your hands, mix in the radish and chives/scallions and thoroughly coat them with the paste. (You may want to wear gloves to protect your hands.)

Drain the cucumbers and pat them dry. Stuff each cucumber with the filling, making sure to fill each crevice while being careful not to break the cucumber apart.

The cucumbers may be served immediately, chilled first, or fermented and then chilled (recommended). For fermented cucumbers, nestle the cucumbers together in a very clean jar or another container. Cover tightly and let stand at room temperature for 1 to 24 hours. Transfer to the refrigerator and eat within one week. Serve as is or sprinkle sesame seeds on top.

(Images: Emily Ho)

Original Article Here: http://bit.4ly/1bV9kIy

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5 Beautiful Flowers You Probably Didn't Know You Could Eat

Summer flowers are in bloom, and boy do they smell good! You might enjoy more than just the smell, as some of them are literally good enough to eat! Check out "5 Beautiful Flowers You Probably Didn't Know You Could Eat" below and add some petals to your plate!

Candied rose petals on cakes and stuffed squash blossoms are yesterday's news! Here are five edible flowers that will make you look at your flower bed in a new and delicious light.

I have been slightly obsessed with edible flowers ever since picking up a copy of Cooking with Flowers by Miche Bacher. The pages of this book are full of ideas that bring bright colors and new flowery flavors to almost every meal of the day. These five have me particularly excited:

1. Daylilies: Bacher says all parts of the daylily are edible, from the blooms to the roots, and they have a fresh "sweet lettuce" flavor. Add them to salads for a pop of color or use them in stir fries.

2. Lilacs: Oh, yeah! That heady, sweet, floral fragrance that turns heads apparently translates directly onto the plate. Use only the blossoms themselves, and infuse them into sorbets, ice creams, puddings, and even jam. My first project is going to be an infused simple syrup for use in cocktails.

3. Orchids: Although these flowers might seem too pretty to eat, you definitely should. Bacher describes their flavor as a mix "cucumber and endive." She recommends using them in stir fries or candy them for cake decorations.

4. Sunflowers: I love sunflower seeds, but never thought about the petals! They have mild grassy flavor. Pluck those petals and fold them into grain salads or bake them into a loaf of bread (Bacher's recipe in the book uses both the petals and the seeds for a double dose of sunflower!)

5. Tulips: Tulips have a cucumber flavor like orchids, but without the spiciness. Given their cup-like shape, they are nature's original edible container. Bacher suggests using them as ice cream bowls, but I also like the idea of packing them with a grain salad and taking them on a picnic. Remove the pistols and stamens before using.

Whenever you're cooking with flowers, make sure you only pick or buy flowers that have been grown organically and without pesticides. Many flowers intended for floral arrangements are sprayed with pesticides and insecticides that aren't always safe for consumption.

(Image: kikolinakika/Shutterstock)




Original Article Here: http://bit.ly/16dieAH

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Welcome to Sangria Season! 5 Favorite Sangrias to Make Right now

Summer of Sangria! If that sounds like a season you'd take part in, then get started now! Check out "Welcome to Sangria Season! 5 Favorite Sangrias to Make Right now" below!

What's better on a steamy summer evening (afternoon? morning?) than a chilled glass of sangria, punctuated with booze-soaked fruit? 'Tis the season for sangria — but why stop at the basics? Read on for five recipes to try one at a time...or perhaps all over the course of this weekend!

The fantastic thing about sangrias are their versatility. Whatever fruit happens to be in season, well, there's your sangria! Use these recipes as a starting point — they're our five favorites from The Kitchn's cocktail recipe archives — and then head to the market to see what you find!

• Sparkling White Peach Sangria
• Strawberry Sangria
• Sparkling Watermelon Sangria
• Rioja Sangria Sunrise
• Non-Alcoholic Sangria

What's your favorite sangria?

(Images: Maureen Petrosky)

Original Article Here: http://bit.ly/19rCf8I

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