I haven’t made a Martha recipe in a long time but I had a bag of potatoes in my cabinet that were growing more ears than I care to talk about. Nightmares. They needed to be used quickly and I didn’t have the patience for a bunch of baked potatoes, however delicious they are. So I scoured my Pinterest board and found this puppy staring back at me. It’s a bit of cutting and I sliced them by hand, which is why mine are larger than the original. I couldn’t be bothered to find my mandolin. Lazy. I also left the skin on because, I’m sorry, that’s the best part. Why was it cut off in the beginning?? I don’t understand. Crispy potato skin is the stuff of heaven. Click for the recipe! Advertisements
After a weekend trip to Decadentville via Ryunique, I decided I better eat cheap last week and had one of these little scrumptious babies nearly every day. They are so good, you all, and it has been a long journey to tofu meals for me. I used to vehemently hate tofu, even after coming to Korea. I didn’t appreciate the texture, I would compare it to the fatty part of a chicken, and hated when people told me it could, “taste like whatever you cook it with.” Umm…gross.
HOW super cute is this tart? It would make the most darling centerpiece for your next brunch, amiright? It’s not technically a quiche, although it looks like one, there’s no cheese, no dairy at all actually. It has a layer of mushroom paste under the egg and extra mushrooms and greens on top. The tart crust is from an awesome coconut oil pie dough recipe that I use now for all my pie needs. It’s vegetarian/non dairy but could be transformed into whatever you would like. Give it a whirl! The most time consuming part is making the mushroom paste but this recipe yields a lot and you can use the leftover for things like dips, pasta or dumplings. Or fried dumplings…like me. Mmmmm…fried. My tart pan is itsy bitsy so I had extra dough and mushroom paste.
Wholly satisfying? Check. Crap load of flavor? Check. Interesting tuber so good when roasted it will entice your eaters to say, “Oh! What’s THAT? I want more of that, lady!” Check. This is one of the best meals I have made this season with a great mix of excellent tastes and textures. The creamy polenta is amazing against the slightly crisped garlic, sprouts and sunchokes. It looks beautiful and tastes even better. The great thing is you can still get creamy polenta without any dairy but if you want to add it, feel free. I made this one vegan so it would be a terrific main, but it would be a standout side dish, too.
Quick breads are the best….dessert, snack, breakfast…the best. I also love the whole “dump everything into this bowl and mix it up then bake it” kind of recipe. It’s the lazy-lady’s everything. And that’s what this is, basically. It’s chock full of strawberries and bananas so its just perfect for these slightly warmed up days. Can you feel it, guys?? It’s almost spring!! Eat some quick bread and get outside!
Nothing could be easier to make on a cold, cold winter’s night. If you have a few fingers, an oven and a blender, you will have this flavorful soup in under an hour. It took me longer, of course, because I have the world’s tiniest oven.But it was worth it. This is not your Campbell’s soup. It’s chunky and packed with delicious smells of garlic and rosemary. I’m going to keep this short because, its reflective of the soup. 😀
Oooo-eeee. This is one simple recipe to give you a few days worth of morning cereal or an afternoon snack to munch on while trying to decompress after 14 young germ spreaders have gone home to bother their families instead. (Maybe that’s too specific…) Anyway, this stuff is as tasty as it is easy to make. All you need are a few ingredients that I’m happy to see are getting easier to find in Korea. You can add or subtract anything to this recipe. You are the ruler of your kitchen. I think I’m going to add more nuts and maybe some dark chocolate next time. Because I’m the ruler.
Kimchi nachos are a thing and they are really dynamite. KA-BOOM. The totally cook a rific thing about these is that you can dress them up just like any other nachos: to your preference. Mine were vegetarian but you can add meat or your own cheese. One thing you do want to do, however, when heating the ingredients up all together, is do use an oven, not a microwave. I’m not quite sure how good kimchi would be in the microwave and what on earth it would smell like afterwards. (Your microwave, I mean.) Plus, it gives the chips a bit more crisp, rather than sogginess.
On the weekends, New Year’s resolution or no resolution, I need hearty breakfasts. I don’t need a lot of creams, cheese or meat but I do need protein AND carbs. Corncakes are so amazing for breakfast. They can be sweet or savory and with a little butter they just glide into your stomach. I managed to eat healthy but still felt glutinous. My favorite combination. You can really lush these corncakes up with more ingredients ( I just used what I had ). Adding corn, green onions, peppers, etc., to the batter can really up the ante here. Have fun, go crazy, kids!