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Category: Entrees

Sweet & Spicy Roasted Pepper Sauce

Sweet & Spicy Roasted Pepper Sauce

Recipe modified from The Pioneer Woman. Makes about 2 cups of sauce.5 ounce of Spicy Peppers – I used pre-roasted poblanos and hatch chilis8 ounces of Sweet Peppers – I used my Corno di Toros but any sweet pepper works½ teaspoon salt1 tablespoons olive oil1 pound of tomatoes, cut in quarters – I used my heirloom ones from the garden. You can use roma here as well.salt and peppersmall amount of water or vegetable stock2 tablespoons + 2 tablespoons butter1…

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Savory Miso Oatmeal

Savory Miso Oatmeal

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…

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Chicken & Eggplant with Thai Basil

Chicken & Eggplant with Thai Basil

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…

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Kale & Bacon Omelet Rice

Kale & Bacon Omelet Rice

[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…

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Miso Polenta with Ramen Toppings

Miso Polenta with Ramen Toppings

[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…

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Late Summer Salad with Shiso Vinaigrette

Late Summer Salad with Shiso Vinaigrette

[Jump to Shiso Vinaigrette Recipe] [Jump to Late Summer Salad Recipe] I love any recipe that allows me to use small amounts of different ingredients that I wouldn’t be able to make a full dish on their own. Bonus points if I can wipe the dish up quickly. Salads fall in this category. They are a great way to combine all sorts of produce in one delicious dish. For this late summer salad I combined small amounts of late summer…

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Teriyaki Chicken Rolls

Teriyaki Chicken Rolls

[Jump to Recipe] Teriyaki chicken bowls are one of my go to dinners when I have company and I need something fast, easy, and have no idea what people like to eat. My recipe was modeled off of those teriyaki places you find in the mall food courts: coated chicken with cabbage and carrots over rice. Simple, but delicious, and I can make the components separately to satisfy the pickiest of eaters. Plus cabbage and carrots are veggies that last a…

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Tofu Lettuce Wraps

Tofu Lettuce Wraps

[Jump to Recipe] It was the first CSA (community supported agriculture) of the year from Isabelle Farms yesterday (2 weeks ago, I didn’t get this post out before vacation, sorry!) and I could not be more excited. Joining a CSA really appeals to me for many reasons: It is organic; I feel part of the community participating in it and love driving to the farm and picking up the produce. This one I don’t actually have to work on the…

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