Makes enough for 1 good sized serving. ½ cup oats½ cup water¾ cup coconut milk2 ½ teaspoons miso + 1 tablespoon water Any toppings you desire: I used a 7 minute hard boiled egg, black sesame seeds (kuro goma), pickled ginger (kizami shoga), and sunflower sprouts Combine oats,water, and coconut milk in a sauce pan over medium heat. Allow mixture to cook for 10 minutes stirring every 30 seconds or so to make sure nothing sticks to the bottom. Combine miso with…
Since moving into the new house I have been plant obsessed. Like #crazyplantlady obsessed. I always loved to garden and I have kept herbs like rosemary, oregano, lemongrass, and lemon verbena indoors for years but for some reason I never really kept house plants. That is, until now! The new house is so bright and I have fully embraced the idea of decorating with plants. So much so that we (and by we I mostly mean I…I promise I ask…
We have a bed in the garden completely devoted to peppers. It contains 10 pepper plants – 2 Jalapenos, 1 Ancho, 1 Shisito, 1 Habanero, and 5 Corno di Toro. Yes, 5 Corno di Toro. Why? Because now that I have grown and tasted these, I would never grow any other sweet pepper (also because I had 100% yield in my seeds :O and ended up with 5 and just couldn’t trash 2 of them). For my first garden 6…
This recipe is heavily modified from Korean Stir-Fried Eggplant by Season with Spice. Makes enough for 3-4 people. 1 pound of chicken thigh2 teaspoon soy sauce2 teaspoons water3 ichiban (Japanese) eggplants2 tablespoon vegetable oil2 cloves garlic, minced3 green onions, chopped, whites and greens separated1-2 cups thai basil leaves3 teaspoons chili pepper flakes– my favorite mix is 1 ½ teaspoons japanese chili flakes and 1 ½ teaspoons korean chili flakes (gochugaru). However any chili pepper flakes will work in this recipe.1I…
[Jump to Recipe] Shishito peppers are something seasonal for me and thus are a real treat. I used to get them only through my CSA and would relish those one or two meals we could make with them every summer. This year I found myself with more gardening space and I thought, why not see how successful I could be at planting them? I bought only one plant and it turns out that was a great decision because that plant…
[Jump to Recipe] Last year for National Chocolate Chip Cookie Day I posted this Sourdough Chocolate Chip Cookie recipe. This recipe is great, IF you have sourdough starter lying around. But what do you do, a friend asked me, if you don’t? Can you recreate a similar flavor profile and texture to those cookies without it? Yes you can and the secret is yogurt! Yogurt gives a nice tang to the recipe and, according to Matt and Lentil over on…
[Jump to the recipe by clicking here] I grew up in the middle of what was once an apricot orchard in California. There were, if I can remember correctly, about 6 trees left on my parents property by the time I could appreciate them. They were old, and some years they struggled, but some years they brought forth a plethora of golden fruit. These years of plenty I am sure my mom made many recipes with the apricots, but all…
[Jump to the recipe by clicking here] Fried rice was one of the first dishes I made when I started cooking for myself after college. It is a great way to use up extra vegetables you have hanging around, is really fast and cheap to make, and, unless you over season it, you can’t really mess it up. Now that being said, I didn’t (and still don’t) have a wok or a gas stove so I learned how to cook…
[Jump to the recipe by clicking here] When I think back to Easter’s past I don’t really remember the food. This isn’t to say that my mom didn’t prepare an amazing meal. I am sure she did. Instead my memories are very kidcentric. I remember the baskets, the chocolate bunnies, looking for the colorful plastic eggs full candy, and especially dying hard boiled eggs. In short, I remember all the bright colors and the fun family activities that revolved around them….
[Jump to the recipe by clicking here] Back when I was on the restriction phase of the low fodmap diet I tried making polenta for the first time. This was a challenge to myself to branch out from the rice I was eating multiple times a day. The first polenta I made was simple – water, cornmeal, butter, and parmesan cheese – but it was so easy and so good I was hooked. After eating it a couple times with…