Kimchi Soup!
Whhuuuaaaatt?! Yes, kimchi soup. Delicious, and even better the next day. Plus, so easy! Saute a small onion in a pan until translucent. Add stock (meat stock or veggie stock) and bring the heat up. At this point I added chopped pork shoulder and a jar of kimchi (this made enough for three meals, or three people. Or two hungry people). Bring this combination to a boil and then reduce back down to a simmer for about an hour or until the meat is fully cooked and starts to fall apart. After removing from the heat, I removed the pork to a cutting board, chopping it to make more shredded pieces that could be more evenly dispersed in the soup, which I immediately added back to the broth before serving up and eating. Spicy, delicious, feel-good soup. Enjoy!
M
After a wild and delicious weekend (Shiki Sushi in North Hollywood, Barbrix in Silverlake), I was feeling the need for some detox. And since I will order any Brussels sprouts salad I see, I thought I’d try to make one at home. I adapted this kale and Brussels salad recipe from Epicurious and it’s a keeper. Shredded kale, shredded Brussels, toasted almonds, and a winner of a dressing with lemon juice, shallots, garlic, olive oil and dijon mustard. I added some lightly blanched green beans and avocado to make more of a meal out of it. Lemon water and tangelo on the side. And now I think I need to sleep.
-K
Pomegranate Jalepeno Pizza
Okay I just realized that this is my second pizza post in a row. And I already have plans for making a third in a few days so keep a look-out for it. But SERIOUSLY loose pomegranate seeds, thinly sliced jalepeno, mozzarella, olive oil, salt n pepper. Freaking awesome and so unexpected. Got this recipe from a co-worker. Over and out, y’all.
Pizza at Midnight
shiitake mushrooms, radicchio, caramelized onions, garlic, mozzarella, olive oil, crushed walnuts and a little sweet cream drizzled on top.
Now if only I could learn how to share graciously. But with a pizza like that, you can’t blame me for being possesive, can you?
Crazy for Peanut Butter
So, I’ve never really liked peanut butter. Not that I hated it, just wasn’t my thing. As a kid I never had PB and J’s for lunch, only cheese sammies. I only liked PB and J’s if they were FRESHLY made on toasted bread. And as an adult, I just never gravitated towards the stuff. Then, earlier this year, I was in a community theater production of Cabaret and coupled with the rehearsal schedule, 9 to 5 job, gym, life, etc. I never had time to eat, and started carrying an emergency jar of peanut butter with me at all times for a protein hit. And now I am nuts for the stuff.
I added a scoop of peanut butter to my latest coco banana shake and it’s sinful (no literally, the calorie calculations did not work in my favor. Eat half!). And last week I got a hankering for Asian style peanut noodles and made them for dinner on Wednesday and Saturday. Sorry no photos, I completely forgot.
I used this recipe, a tad modified and it’s great. As long as you have the right ingredients, you can eyeball and taste test until it’s to your liking. Here’s what I used:
- peanut butter
- coconut milk
- fish sauce
- sesame oil
- sriracha
- 4 garlic cloves
- lime juice
- ginger
- soy sauce
Blend it in your food processor! I stir fried tofu, broccoli, and scallions to top the peanut noodles. The first night I used bean string noodles, and they got a little mushy but still tasty. Saturday, we did rice noodles and also grilled chicken satay to accompany. The rice noodles may not have been soaked long enough because the texture was a little hard, but whatever texture issues you have with the noodles, the sauce more than makes up for. I will be making this sauce FOREVER. So delish.
Listen up, Sister, this is SO up your delicious things alley.
So, I’m not a big sweets eater, or ice cream (both sugar and dairy hurt my tummy, tmi). I never have it in the house. Little sister, however, LOVES sweets and makes all kinds of insane ice cream flavors. Red wine and pear?! All sorts of combinations of fruits and flavors that are delicious. I’m not patient enough for making ice cream. When I want something, I want it NOW. Tonight, I wanted a sweet treat to cap off the evening and whipped up this insanely easy, vegan creamy soft serve style cold sweet thing (technical name).
For this single serving, I threw 2 frozen bananas and about 1/3 can of coconut milk in the Cuisinart, with a swirl of agave and a dash of cinnamon. Low sugar, no dairy and unbelievably delicious and satisfying.
Fun mix ins? Chocolate chips? Berries? Peaches? Peanut butter? The possibilities are endless and this would be the kind of ice cream you can eat for breakfast, or at any time. Immediate single servings. I love it.
All I have to say is whole wheat fusilli pasta, caramelized onions, garlic, basil and olive oil, topped with a HEAPING pile of arugula and a sprinkle of freshly grated hard parm. Now, if only I had a cup of burn-your-mouth scorching hot, strong black coffee. Hey, what can I say, I am a Mike Walsh daughter.
i luvs oats
As a Walsh, it is hard to avoid oatmeal. You are fed it pretty much as soon as you are out of the womb and then even after you can make your own decisions about what to put in your mouth and belly, you are still asked almost everyday if you would like to eat some. I have gone through phases of love with oatmeal, and also attempted many times to spruce it up, whether by adding raw cacao powder (actually pretty good), to adding flax seeds, vanilla extract, yogurt, cinnamon, nutmeg, nuts, seeds, raisins, currants, cranberries, bananas ANYTHING to make it more exciting to eat!!
But alas, I’ve just become very excited about raw oat shakes. Just a handful of raw oats, a banana, a spoonful or two of yogurt, dash of cinnamon, milk (cow, almond, soy, rice, whatever your flava) and throw in a few berries or even a few walnuts. I like the heartier texture of the ground-up oats in the shake and it’s a good way to get those oats in!
Love, MW
Here’s a tasty, cleaning out the kitchen, gluten free lunch for you. I’ve been trying to be as gluten-free or light as possible. It’s super hard, but worth it for how much better I feel in the long run! I needed lunch and had a bunch of leftovers so I combined them into this quiche of sorts.
Sautee broccoli and onions lightly in a pot or pan with butter or oil, and fold in cooked quinoa, 1/2 can corn, handful raw spinach and whatever cheeses you have on hand. I used cream cheese, some leftover shredded italian blend and little bit of smoked gouda for that yummy smoky flavor. Smoked gouda is really amazing, it gives off this savory smoky flavor that makes you think you’re eating bacon. Try it in a veggie scramble! I added a bit of vegenaise, mustard, and spices like curry powder, turmeric and paprika. Salt and pepper, obvs. Sprinkle a little grated parm on top, and I used a few homemade bread crumbs I made with low-gluten Ezekiel bread. Transfer to a pie pan and bake on 400 for 20-30 minutes. Let cool. Serve with avocado slices and homegrown papaya slices. A hearty, savory, gluten free lunch. You couldn’t mess this up with any ingredients, I almost incorporated black beans but I think I had enough going on.
This is a super easy, no fail, DELICIOUS fancy pants brunch DaddyKitchen taught me. It’s unbelievably tasty and takes about 15 minutes. Will impress anyone.
- Make your crispy bacon
- Toss your asparagus with olive oil, salt and pepper, put under broiler to roast
- Poach your eggs.
- Toast and butter your toast.
- Assemble everything into a delicious stack and then shave fresh parm liberally all over the top of the egg. I used a vegetable peeler, which was quite handy and “clever” as my Dad said, but I’m not sure if it will damage your veg peeler at all. Oh well. I improvise, it’s what I do.
- Inhale in 2 minutes.
