Tuesday, December 31, 2013

Tofu Tuesday: Miso Baked Tofu


1 container firm tofu, well pressed
1/3 cup miso
3 tbsp rice vinegar
3 tbsp sugar
2 tbsp soy milk
1 tsp ginger
1 tsp granulated garlic
3 tbsp water
2 tbsp soy sauce
2 tbsp oil (olive, sesame or vegetable)
Dash of cayenne pepper (optional)
Sesame seeds (optional)


1. Pre-heat oven to broil or highest setting. Cover a cookie sheet with tin foil. Combine all ingredients except tofu and oil using blender or mixer. Slowly add oil and mix until smooth and creamy. Pour mixture into wide bowl or pan.
2. Cut tofu into 1/2 inch thick pieces and dip into miso mixture until coated with a thin layer, reserving some of the mixture.
3. Gently lay tofu pieces on covered cookie sheet. Broil 8-10 minutes until golden brown and slightly crisp. Remove from oven.
4. Turn the pieces over and "baste" another layer of miso mixture over the pieces with a spoon. Broil 8-10 more minutes until browned and crisp. Sprinkle with sesame seeds if desired and enjoy!

Source: Blogher.com

Saturday, December 28, 2013

New Year's Day Recipes for a Prosperous 2014!

People all over the world celebrate each new year by eating meals which are said to bring luck and wealth. Get together with friends and family and try out these recipes in celebration of new beginnings! We at Healthy Home Market wish you all a happy and healthy 2014!

These drinks don't necessarily bring luck or wealth, but they might bring happiness! They're also great for those who over-indulged on New Year's Eve! Drink responsibly.

Spicy Citrus Bloody Mary

Black Eyed Peas and lentils represent coins, collard greens represent paper money and cornbread represents gold; these foods are said to bring wealth. Pork represents progress and growth and is said to bring luck!

Ringed or round dessert eaten on New Year's Day symbolize coming full circle and completion of a year. Vasilopita is a Greek dessert with a quarter hidden inside. The person who receives the slice with the quarter inside will have a particularly lucky year.

Baked Whole Wheat Donuts

If you don't think you will have it in you on New Year's Day, stop by Healthy Home Market and pick up some delicious prepared KW Collards, Eden Organic Black Eyed Peas, Cornbread Mix and Zing Zang Bloody Mary Mix. Better yet, ask our deli department to prepare something for you!

Monday, December 23, 2013

5 Seriously Last-Minute DIY Food Gifts

Shared from Punk Domestics:

Wait, Christmas is when? Don't panic. If your canning pantry is paltry, there's still time to bang out a few DIY food gifts that will delight your giftee. Best of all, each of these can be done in mere hours, requiring ingredients that are readily available this time of year.

Tea Liqueur
Tea Liqueur
Liqueurs can take days or even months to make, but a simple tea liqueur can be done in just a few hours. Try it with chai, genmai cha, Earl Grey, jasmine green or whatever tea is to your taste.
Pomegranate Molasses
Pomegranate Molasses
This deeply sweet and sour syrup is often found in Middle Eastern cooking and can be used in dressings, glazes, sauces and drinks. It's also ridiculously easy to make. (Or, for the cocktailian in your life, whip up some grenadine.)
Diy Garlic Powder
DIY Garlic Powder
Many foodies look down on garlic powder as a stale, cheap substitute for the real thing. It's a shortcut for lazy cooks, goes this reasoning, but not something a serious chef would consider. But when you make your own, it's a revelation. Show your friends the light.
Seasoning Salts
Seasoning Salts
A sprinkle of high-quality salt can elevate any dish from so-so to sublime, but when that salt is infused with flavor, it takes it to a higher level still. Here's a few of our favorite finishing salts that are quick and easy to make, and make great gifts.
Bacon Jam
Bacon Jam
Sweet, savory, sumptuous and sometimes spicy, this porky condiment is a fantastic counterpart to burgers, eggs, or just slathered on toast. Here's a few variations.

Monday, December 16, 2013

Meatless Monday: Whole Wheat Spaghetti with Hazelnuts and Asparagus

John Kernick

1 bunch asparagus, ends trimmed
12 ounces whole-wheat spaghetti
1/3 cup extra-virgin olive oil
1/2 cup (about 2 ounces) hazelnuts—toasted, skinned, and roughly chopped (or use pine nuts)
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 small wedge (about 2 ounces) Parmesan


1. With a vegetable peeler, shave the asparagus lengthwise into long ribbons.
2. Cook the spaghetti according to the package directions, adding the asparagus during the last 2 minutes of cooking.
3. Drain the spaghetti and asparagus and return them to the pot.
4. Add the oil and hazelnuts; toss. Add the salt and pepper; toss again.
5. Divide the spaghetti among individual plates. With the peeler, shave the Parmesan over the top.

Source: realsimple.com

Thursday, December 12, 2013

DIY: Christmas in a Bag

Are you looking for a useful, aesthetically pleasing, easy and thoughtful DIY gift to make this year? How about the gift of the Christmas scent? These easy to assemble bags are great for stocking stuffers, teacher gifts, hostess gifts, etc. All the recipient has to do is add water and simmer on the stove (or wood stove) and their house will fill with the delicious smell of the holidays!


5 cinnamon sticks
1 dried lemon slice
1 dried orange slice
1/2 cup whole cloves
1 tbs. nutmeg
1/4 cup whole allspice
1 tbs. bay leaf pieces
3 dried apple slices

Bonus: A couple of sprigs of fresh pine needles


1. Slice your apples, lemons and oranges into thin slices and either dehydrate them or bake them on non-stick parchment paper in the oven at 200° until dry, approximately two hours.
2. Assemble bags with the amount of items listed above.
3. Attach a tag with directions to add water and simmer.

Adapted from: dandee-designs.com

Monday, December 9, 2013

Meatless Monday: Spaghetti Squash with Lemon and Capers


2 large spaghetti squash
4 tablespoons extra-virgin olive oil
Salt and pepper
8 tablespoons sweet butter
2 tablespoons capers, drained
1/4 cup diced zucchini (rind only)
1/4 cup diced red bell pepper
4 tablespoons fresh lemon juice
4 tablespoons chopped parsley leaves
1/4 cup julienne tomato (peeled and seeded)


1. Preheat the oven to 400 degrees F.
2. Cut both squash in 1/2 lengthwise and scoop out all seeds. Rub them inside and out with the oil and season with salt and pepper.
3. Place the squash cut side down on a sheet pan or cookie sheet and cover with foil. Place in the oven and cook until the rind is slightly soft or gives with a little pressure, about 20 minutes. When they are done, scrape the meat out with a fork and reserve, keeping warm.
4. In a hot skillet, melt the butter and continue to cook until dark brown. Add the capers, zucchini, and bell pepper to stop the butter from cooking any further, and cook, stirring, until tender. Stir in the lemon juice and parsley and season with salt and pepper.
5. In a large mixing bowl mix the squash, butter sauce, and tomatoes and serve.

Source: foodnetwork.com

Wednesday, December 4, 2013

Support Local. We Do: Barbara's K9 Catering

We all read food labels for ourselves, but do you know what you're feeding your pet? Healthy Home Market is proud to offer locally made Barbara's K9 Catering treats! Barbara began baking homemade all natural dog treats in 1995, when her dog, TJ, developed allergies to commercial dog treats. In 1997, she decided to open up a pet treat bakery in Pineville and she began to educate her customers on the importance of feeding their pets an all natural diet. In 2004, Barbara partnered with Meredith who was living in Dilworth and knew first hand the lack of local, natural pet supply shops anywhere near the Uptown area. They decided to move the shop from Pineville to Historic South End and turned it into a pet boutique! Fast forward six years and Barbara's K9 Catering and Canine Cafe was ready to expand into a larger space. They now reside just across the street from our South End location, on the corner of South Blvd. and Remount Rd. Stop in to one of our stores or the cafe to pick up something delicious and healthy for the four legged member(s) of your family!

Monday, December 2, 2013

Meatless Monday: Vegetable Shepherd's Pie


  • 2 pounds sweet potatoes, peeled and cut into 2-inch chunks
  • 1 tablespoon plus 1/2 teaspoon kosher salt
  • 6 tablespoons unsalted butter
  • 1 large yellow onion, thinly sliced
  • 2 parsnips, peeled and sliced 1/4 inch thick
  • 2 stalks celery, sliced 1/4 inch thick
  • 2 medium fennel bulbs, cut into a 1/2-inch dice
  • 2 cups Brussels sprouts, halved
  • 2 tablespoons chopped fresh flat-leaf parsley leaves
  • 1/2 teaspoon black pepper
  • 1 14.5-ounce can vegetable broth
  • 3 cups fresh spinach or torn Swiss chard leaves (optional)
  • Pinch ground nutmeg


  1. Place the sweet potatoes and 1 tablespoon of the salt in a large pot. Add enough cold water to cover. Bring to a boil. Reduce heat and simmer until the potatoes are tender, about 20 minutes.
  2. Meanwhile, in a large saucepan, over medium-low heat, melt 2 tablespoons of the butter. Add the onion and cook for 10 minutes. Add the parsnips, celery, fennel, Brussels sprouts, parsley, pepper, and the remaining salt and toss. Add the broth, increase heat, and simmer until the vegetables are tender, 15 to 20 minutes. Add the spinach or Swiss chard (if using) and stir until wilted. Remove from heat.
  3. Using a slotted spoon, transfer the vegetables to a casserole or 9-inch pie plate.
  4. Drain the potatoes and return to pot. Add the remaining butter and mash until smooth. Spread the mashed potatoes over the vegetables. Set broiler on high. Broil until lightly browned, 3 to 5 minutes. Sprinkle with the nutmeg.