My new e-cookbook!

October 3, 2013

Recipe for chicken and cabbage salad with buttermilk blue cheese dressing {gluten-free}

Chicken and red cabbage salad with buttermilk blue cheese dressing.

What's the difference between green cabbage and red cabbage? It's not only color that sets them apart; though both are super low-calorie, red cabbage packs more than ten times the amount of Vitamin A, beneficial for vision and immune system health. Red and green cabbage taste exactly the same, and that's what matters when it comes to swapping one for the other in dishes like this chicken and cabbage salad with buttermilk blue cheese dressing. If chicken isn't your thing, use leftover cooked roast beef or stir-fried tofu. If blue cheese isn't your thing, I urge you to give it another chance, or you can substitute feta cheese. The tangy dressing really makes this dish something special. Make the salad a little bit ahead, and the cabbage will soften and mellow.

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September 26, 2013

My favorite turkey meatballs for soup

Best turkey meatballs for soup.

Here at the log house, the air outside smells like Fall, and my kitchen smells like soup. At least once a week, I haul out the big stock pot or Dutch oven, and start tossing in vegetables, herbs from the garden, leftovers from the week's cooking, beans or lentils or pasta from the pantry, and, almost always these days, some turkey meatballs.

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September 17, 2013

Five things I love about e-cookbooks, and a recipe for Afghan-style pumpkin turkey meatballs, from my brand new book

A Flock of Meatballs e-cookbook

I'm so excited to introduce my new e-cookbook, A Flock of Meatballs: Easy turkey recipes with around-the-world flavors, from The Perfect Pantry® kitchen, available today! You know how much I adore turkey meatballs -- really, who doesn't love meatballs? -- and I had so much fun creating new recipes (and a few short videos) for you.

Let's talk about e-books for a minute. I admit, I didn't jump on the electronic bandwagon right away. I treasure my stained and splattered cookbooks, especially the ones with pages that are stuck together with blobs of sauce. If the binding has come apart and the pages are crammed back in willy-nilly, I'm in heaven. I've even written a couple of cookbooks in print. So, you might be surprised that I've chosen to publish my new books only in e-book form.

Here are five things I really, really love about e-cookbooks:

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September 15, 2013

Recipe for slow cooker tandoori pulled chicken

Slow cooker tandoori pulled chicken.

What's more fun than cooking something until it falls apart, and then coaxing it into a state of total collapse by having at it with two forks? If this sounds like your idea of a good time in the kitchen, you need to get your slow cooker on and make a batch of tandoori pulled chicken. While a slow cooker can't replicate the smoky char of a tandoor oven, the spices do a good job of mimicking the flavor. Use the shredded chicken on wedges of naan bread, as we have here, or in a salad or wrap. You can go a bit further, and dress it up with typical Indian condiments, like yogurt, chutney, or chopped nuts. When I make this chicken, I use a kabsa spice blend I found at a gourmet market; it's easy to make your own, or substitute turmeric, as indicated in the recipe. Tandoori pulled chicken freezes well, so you can make it ahead and have lunch or dinner at the ready.

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About The Perfect Pantry®

  • My name is Lydia Walshin. From my log house kitchen in rural northwest Rhode Island, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives.

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