I wanted to welcome sunshine and warm weather back into my life, since burgers and coleslaw totally reminds me of warm weather! I can’t wait to retire my winter coat and walk around without a jacket!
One of the most important ingredients when creating a delicious burger is the meat. I bought fresh ground beef, which costs a little bit more but is totally worth it. I would have loved to ground up some steak but I don’t have a food processor so that wasn’t an option.
I attempted to pair this burger with homemade coleslaw (success) and sweet potato fries (fail). I tried to bake the sweet potatoes but they weren’t crispy at all. The smaller pieces burned while the other pieces barely cooked through. Instead, they looked like strips of carrots!
Thanks again to those that weighed in on the great banana vs. plantain debate. I really appreciate everyone’s comments. I should have offered the winner a prize or something!
After that post, I ended up with 4 very ripe bananas, which turned out to be just the perfect thing for banana bread. Very ripe, as in, use-it-or-lose-it. Can you believe that it was my first time making banana bread? It was super easy to make and doesn’t require a stand mixer. I realize the circular pan makes it look more like cake, but I don’t have a bread loaf pan so I improvised. I added a little bit of dried coconut flakes that I had from before. It didn’t really do anything other than add a little bit of crunch to the bread.
Thought it might be yummier to keep the kale in large pieces. Clearly, I was wrong, as these huge pieces made it tough for me to eat. My suggestion is to go with your instinct and cut it into more manageable pieces before roasting.
Kale is one of my favorite greens, though it seems that this cousin of broccoli is unfamiliar to a lot of people. Kale is thick and leafy, while also rich in iron, and has a slightly bitter aftertaste (reminds me of collard greens).
My plan was to keep it simple by just roasting it in a little bit of olive oil. Then I remembered that I had a handful of pecans in my pantry and thought it would go well together.
Happy first day of spring, everyone! But I say that very loosely as it snowed in NYC this morning!
I’ve been meaning to create a dish that consists of using apples as a part of the sauce, since that is not something that I naturally associate with pork. I also threw in a handful of dried cranberries, which added a lot to the dish.
After eating this dish, I wanted to try making a different meal for the next day with the leftover meat. I added grilled sweet bell peppers and a little bit of salsa to make carbless pork fajitas, which were super delicious!
How is it Wednesday already? I’m embarrassed to say that this is only my first post for the week. But this is a very comprehensive post so I hope you will forgive me. Why don’t I just entice you with a photo?
Am I forgiven now?
Bibimbap literally means “mixed rice” in Korean. It is a delicious way to eat rice and vegetables. There are a traditional bunch of vegetables that go into this dish (root vegetables), but I’ve seen a lot of variety as well. It’s basically a bunch of side dishes rolled into one, with a spicy sauce.
When I was growing up, my mom made this a lot and I looooved it. I was completely happy with eating it for 3 days straight! I will always associate great memories with this dish. My mom used to add grilled onions which I skipped, because I just think it overpowers the other flavors, and cold onions are gross to me.
A while ago, I was taking care of a few things around my apartment, when I realized that I had bookmarked a recipe for pita bread. If you haven’t noticed already, I enjoy making things from scratch, especially if I’ve never made it before.
Though the road to homemade pita bread was a relatively painless process, I wasn’t too thrilled with the way mine came out. The dough needed to be a bit more elastic. I think I also forgot to let the dough rest once more before popping them into the oven. I will have to figure out what went wrong and then do another post with the recipe.
Don’t worry. I will post the spinach dip recipe, even though it was an afterthought in order to make up for the mediocre pita bread. At the store, I grabbed frozen artichokes but they were $4.19 for a 8 oz. box so I screamed and ran in the other direction. Fortunately, frozen spinach was on sale so I grabbed two.
We interrupt our regular programming to bring you this video clip.
Ok. That was fun! Now back to business. I loveee fresh whipped cream. After you’ve tasted how good it is, you probably won’t buy the frozen stuff again! The general rule to follow for this recipe is, for every 1 cup of heavy/whipping cream, add 1 tablespoon of sugar and 1 teaspoon of vanilla extract. That is easy to remember, right?
Welcome new readers! It’s great to have you all here!
Galbi (marinated beef short ribs) is one of the better known Korean dishes, commonly referred to as type of “Korean bbq”. This particular kind of Galbi is called LA Galbi, which is cut lengthwise. There is another kind that is often seen in restaurants, where the bone is bigger and the meat is wrapped around it.
I was pleasantly surprised with how yummy this dish came out, since it was my first time making it. The marinade had the right amount of sweetness (SUH-WEET!), and thanks to the sake, the meat was tender. As hard as it is to wait, note that marinating the meat overnight is highly recommended.
I had some for dinner yesterday, with rice and Kimchi. DAYAM. What a yummy meal! By the end, I was cleaning off the bones, licking my fingers with sauce all over my chin and crying for more.
