enjoy a selection of food related websites from around the Internet 🙂
Read what Americans can learn about food from other cultures
or a cilantro-lime cucumber salad
or some of the best peanut butter cookies ever
need a gluten free dessert? try these red bean mochi bars
would you rather print your food?
or find out why Indian food tastes so good!
It’s delicious. and a perfect fall/winter/rainy day/any day recipe. You should definitely try it. Recipe is over at the kitchn.
I’ve been wanting to make these for weeks, but just haven’t had the time. But today I finally had a chance! And boy were they delicious! (yes, they are all gone now). Kale chips can be eaten pretty much anytime of the day and are so much better for you than potato chips! And with a little dipping sauce on the side, it’s hard to say no. So if you want an easy, fast, healthy snack, keep reading!
Ingredients:
4 or so big handfuls of kale (the amount isn’t too important) washed, dried, and large stem removed
3 tbsp. olive oil
2 cloves garlic, minced
salt and pepper
1/2 c. Greek yogurt
1 tbsp. lemon juice
Directions:
1. Preheat oven to 375 degrees Fahrenheit.
2. Combine 2 tbsp. olive oil and garlic in a medium sized mixing bowl.
3. Place kale into bowl and toss, so that kale becomes coated in oil mixture.
4. Spread kale on two baking sheets, making sure that no pieces overlap.
5. Sprinkle with salt and pepper
6. Cook for 10-15 minutes, or until kale is crispy.
7. Mix yogurt, lemon juice, and remaining 1 tbsp. olive oil together in a small bowl.
8. Serve kale chips fresh from the oven with the yogurt sauce on the side.
9. Enjoy!
(recipe adapted from Food & Wine).
So, I’m thinking of adding a Recipe of the Week to the blog…what do you all think? I mean, I have been posting about food that I make, but having a more intentional post with ingredients and steps on how to make the dish. Does that sound good? It does to me, so without further ado, the recipe of the week…Green Smoothie/Juice!
It tastes a lot better than it sounds, I promise. Also, it’s probably a lot easier than you would expect. I’ve been making smoothies for years and years, but I’ve just started to experiment with different ingredients and different combinations. Also, as I’ve been trying to be more nutritionally conscious, I’ve been looking for other recipes to add to my repertoire. I found a variety of green smoothies and juices online, but I didn’t have all the ingredients on hand for any of the recipes, so I made my own! (It’s a great way to use up odds and ends of fresh vegetables and fruits that you want to use up before they go to waste!) So keep reading if you’d like the recipe 🙂
Total Time: 5-10 min. depending on how fast you can peel and chop fruits and vegetables
Serves: 1 (but it’s a very very large glass)
Ingredients:
2 large handfuls of leafy green vegetables (spinach, kale, anything works)
1 handful of a citrus fruit (I used tangerines)
1 handful of a “meatier” fruit (apples, pears, etc.)
1/3 to 1/2 cup of fruit juice or water
a few sprigs of mint (optional)
Steps:
1. Combine all of the above ingredients in a blender. (Putting the heavier ingredients closer to the blades of the blender will speed the process up)
2. Blend until it is your desired consistency. Add additional water if needed.
3. Pour into a cup and enjoy!
Should you want more of a smoothie consistency…
1. omit the citrus fruit, add a handful of berries, a banana, and a few spoonfuls of yogurt.
2. Follow the same steps as above!
See, super easy, super healthy, and super delicious!
If you’re like me, ice cream is something that you can eat, regardless of the time of day or weather. And even though fall is now upon us, I don’t think that the chilly temperatures will diminish my desire for ice cream. Ice cream isn’t the healthiest food in the world though, so I’ve been trying not to eat as much of it. Imagine my delight when I discovered a recipe for a nutritious and healthy “ice cream!” There’s no added sugar, none of those long unpronounceable preservatives that they add to most processed food, and no artificial colors or flavors. It’s all natural, super easy, and there are only three ingredients. Can you believe it? And to top it all off, it tastes delicious. Honestly, there’s no down side to it. You can eat it as a mid-afternoon snack or dessert after dinner, but truthfully, it’s healthy enough that you could eat it for breakfast! The recipe is below. Bon appetit!
Serves: 1
Roasted squash seeds. Need I say more?
You’re buying lots of pumpkins/squash around this time, you might as well get as much out of them as you can. Gut the pumpkin, get all the seeds, wash them, and then lay them out on a cookie sheet. Sprinkle your choice of seasonings on them (you can either go savory or salty). Then bake them in an oven (350 degrees F) for 20 minutes or so, stirring them occasionally, until they are crunchy. A healthy, nutritious, delicious, and seasonal snack!
Don’t these look delicious?
Want to know a secret? They’re gluten-free. No flour in them whatsoever. Also, they’re super scrumptious. I ate them as a post-workout breakfast, because of all of the great ingredients in them and have decided that they are going to be an often repeated recipe. So, if you’d like to know how to make these extremely easy and healthy pancakes, read on!
All you’ll need:
2 eggs
1 banana
3 cup of oats (I used steel-cut, but probably any kind will do)
1 tbsp chia seeds
1/4 tsp baking powder
1 tsp vanilla, cinnamon, pumpkin spice, or any other flavorings that you’d like to add to your pancakes
That’s it. Literally. And do you know what you do with it all? Put it in a blender, mix it up till it’s smooth, and you’ve got your batter. It’s that easy. Let it sit and thicken while your skillet warms up, and then you’re all set to cook your batch of pancakes!
This made about 8 pancakes for me, so if you want more than that, just adjust the recipe accordingly. I added a little bit of butter, brown sugar, and raspberries as a topping, which made it a little less healthy, but a lot more delicious, so should you decide to try some other toppings, let me know how they taste!
Also, the chia seeds are actually optional, but your pancakes end up a lot more nutritional and they also taste better if you put them in~~
I’m really tired, so today is a really short post. But biscuits and lentil soup? Not much can beat it. I hope you enjoy the virtual experience 🙂
Eight girls in a kitchen in the basement of a dorm.Veggies and meat frying on the back two burners of a small stove, because the front two don’t work. Everyone chopping, slicing, dicing, stirring, frying, or washing something. They chatter, and the work that they’re doing is a labor of love. And the best part, it feels like home.
That was my afternoon, and it was a wonderful experience. But let me give you some more background on this story. Those eight girls? They were all Koreans. They were cooking a meal for about 50 other people. No one forced them or even asked them to do it. Those girls organized it themselves. None of them have cars, yet they went out to the store and bought all the ingredients for the food. None of them live in apartments, yet their random assortment of pots, pans, and utensils were enough to cook a large meal. You want to know the best part? They did this to welcome the Koreans in the new freshmen class at our school.
Admiration for them is probably the best way I can describe what I’ve been feeling. Because really, I don’t think that any of my American (not to be racist or anything, it’s just the truth) friends 1) would have been able to cook for that many people 2) would have wanted to cook for that many people.
And that’s one of the things that I love about Korean culture. As a halfie (half-Korean, half-American) I have had the joy and honor of being included in Korean get-togethers, that Americans wouldn’t be invited to. The Korean culture is very communal and very welcoming. I mean, cooking dinner for about 30 people that you’ve never met before, simply for them to feel welcome is a pretty big deal. Especially, if you’re paying for it (on a college student’s budget no less).
One thing that I have observed about a lot of cultures, is that food is one of the primary venues for building relationships. Which I think is wonderful 🙂
Also, do you know what is so cool? After the soiree was over, EVERYONE stayed and helped clean up! Without being asked to.
So now you probably think that all Koreans are great cooks, super responsible, eat a lot, and are very clean. That wasn’t my intent. I just wanted to share what I love about one of the cultures that makes me who I am. And hopefully you’ve learned something new~~
It’s a new school year! Which means a new home (pictures will probably be up soonish)
I’m in a wonderful apartment this year with some of my lovely friends. But apartments mean cooking again, so here’s what I had for dinner:
Spinach, onion, and Greek yogurt stuffed chicken breast, fresh tomatoes with hummus, and boiled carrots. It was not only extremely colorful, but also extremely delicious. If you want the recipe for the chicken. you can follow this recipe.
Delectable 