All posts tagged: summer

Taejongdae | a brief guide

Beautiful views. Cool breezes. The smell of pine and ocean together. Taejongdae offers all these things and is a great little getaway in Busan. I was thoroughly impressed with the beauty and atmosphere offered here. Just like every tourist place in Korea, there were hundreds of people at the base of the mountain in the shops, buying souvenirs and coffee and  waiting to take the trolley up. But, if you walk up on foot, which is a reasonable incline but not taxing (I did it in flip flops), it is wonderfully peaceful (something rare and beautiful in Korea at times) and you can get much better views for a much longer time. The blue ocean views from the cliffs were very calming and we seemed to be the only visitors to the small temple on our way up. It is a charming place altogether. And one I would recommend. Taejongdae To get there: From Busan Station, take Bus 88 or 101 and get off at Taejongdae Cliff Bus Stop. Other buses bound for Taejongdae: No. 8, 13, 30, 88, or 101. …

BBQ Tofu Sliders with Black Bean Salad

Hey…so…these are really good, and you should probably think about making them. Need a Meatless Monday recipe? Here it is. Need to stretch those dollars with cheap recipes? Tofu is cheaper than meat! Don’t like tofu? No problem, roasting it and letting it bask in the love that is barbecue sauce hides a multitude of sins. These sliders are earth friendly, sweet and tangy. NOTES: Make the salad ahead of time and let it sit for a bit to get the juice flowing.  To create a crispy tofu crust, you will need to roast it at two different temps before adding the BBQ sauce. Bonus: No need to press the tofu in this recipe! Vegan Option: Omit the fried egg and mayonnaise. Ingredients for the sliders 1 package of firm tofu 2 ciabatta sandwich rolls handful of microgreens or sprouts mayonnaise favorite brand of BBQ sauce (about 1/2 cup) olive oil, salt & pepper for roasting 1-2 fried eggs (optional) Ingredients for the salad 1 can black beans, drained 1 can sweet corn, drained 1 halved and …

Strawberry & Applemint Margarita

I had a container of frozen strawberries taking up a lot of room in my ridiculously minuscule freezer last week and I knew something had to be done about it. In comes the margarita cavalry! This one is pumped up with a bit of applemint simple syrup and some lime juice. They are amazing, not watered down with ice and not too sweet. Try them out while it’s hot enough to melt payment. Ingredients for the simple syrup 1 cup water 1 cup sugar 5-6 springs or large leaves of applemint Ingredients for the margarita  3 cups frozen strawberries 1 cup of simple syrup flavored with applemint 1 cup tequila of your choice lime of one lime salt for rims suggested but not necessary Directions: For the simple syrup: heat the water to a boil and add the sugar and applemint until the sugar is completely dissolved and applemint flavors the water. Add all the ingredients into the blender and blend until frosty like. Put some lime juice around the rim of your glass and dip …

Hangang Summer Picnic

It is summer in Korea. I am hot and sweaty when I walk down the street so it officially summer in my book. That’s okay, though, because last weekend I made a fun-tastic picnic and hung out at the river all day. I am indoorsy by nature, but a little preparation goes a long way! Take your food, beverages and entertainment and you too can enjoy a little summer picnic fun. And there’s always people and dog watching, which makes the time fly by. If you are hoping to make a picnic day by the Han in Seoul, remember to go early to secure your spot under a tree! 

Banana & Nutella “Ice Cream”

You know already I’m trying to trick you, right? This recipe has been woven into the fabric that is Pinterest and has been around for a while. So you probably already know that people are whipping their frozen bananas into an ice cream like dessert. I tried it once last year in my blender to no avail, I could not get that damn banana to turn into ice cream. It was actually just not pleasant, it just tasted like icy banana. The consistency was all wrong. This year I persevered since I got a new food processor…and VICTORY! The consistency was much better and I was really reminded of banana ice cream. You can take this basic recipe and create any new flavors you want. It’s really versatile. As a tried and true ice cream lover I will tell you honestly that it doesn’t taste exactly like ice cream, but it is really delicious in its own right and much healthier for you. So give it a whirl and see what you can do. Summer …

Sangria |Slushies!|

I love my new blender, folks! L.O.V.E. I had loads of fruit and a blender and a bottle of wine…it didn’t take long to figure out what I was planning.  These drinks are quite decadent (can I use that word?) sweet and thick…and so perfect for a brunch or cocktail hour. Obviously perfect for summer and might be even better frozen into a Popsicle. Haven’t tried it yet but I’m thinking about it! Ingredients for Mango + Papaya Sangria Slushie 1 large mango, cut into chunks 1 large papaya, cut into chunks 2 tablespoons sweetener (I used organic maple syrup) 1 teaspoon salt 2 teaspoon cayenne pepper 1/2 bottle of sweet white wine Ingredients for Dragonfruit + Kiwi Sangria Slushie 2 large dragonfruit, cut into chunks 3 kiwis, cut into chunks juice of one small lime 1 teaspoon salt 2 tablespoons sweetener 1/2 bottle of sweet white wine Directions: Add all ingredients into blender and blend until smooth. Add to cup with ice (crushed would be perfect). Garnish if you want but drink it up! …

Black Bean + Strawberry Salad

Super easy, lots of healthy things included but tastes like a perfect combination of savory and sweet. It’s wonderful on its own, with tortilla chips or in a taco. I made scallop soft tacos with a homemade whole wheat tortilla. It’s was divine.   You need:   One can of black beans rinsed really well 1/2 a cucumber, diced 10-12 strawberries, diced roughly handful of cilantro, roughly torn salt + white pepper to taste, white pepper is a bit more mild and works better with the strawberries, if you don’t have it, you can omit the pepper 1 teaspoon lime juice   To prepare:   Gently mix your beans, cucumber, strawberries and cilantro until incorporated. Add your salt + white pepper and lime juice, mix gently once more until it is all mixed then let sit for at least an hour to really let the tastes meld.   All done!     Check out more food recipes at East Meets West Tennessee!