Monday, October 12, 2015

Korean Sprouts Side Dish (Soy Sauce)

Happy Columbus Day! I have off from work today so I get to spend this amazing autumn weather hanging out with my pup at the park.

Our grocery store carries mung bean sprouts without the actual beans, which has been kind of exciting. They don't have it every week, but when they do, we usually snatch up a few bags because they make the easiest banchan.

I decided to share this recipe because it's slightly different from the moochim that I shared previously. This version uses soy sauce instead of salt and has the addition of perilla leaves. We had a surplus of perilla leaves at the end of the season and I wanted excuses to use it before our garden completely died and I loved the way this turned out.
8 oz. mung bean sprouts
1 clove garlic, minced
1 hot pepper, chopped
1 scallion, chopped
15 perilla leaves, chopped
1 tablespoon soy sauce
½ teaspoon hot pepper flakes
½ teaspoon sesame oil
¼ teaspoon sesame seeds

Friday, October 9, 2015

Pasta Pangrattato with Crispy Egg

Since getting involved with Food52's contests, I've been more active on the site, especially when it comes to exploring other members' recipes. It's been a great resource for dinner inspiration, especially when I'm in a slump.

A few weeks ago, I stumbled on a really amazing recipe. I had planned on making the usual pasta with tomato sauce and grilled sausage for dinner but as the clock crept closer and closer to the end of the workday, that meal sounded less and less appealing. So, I hopped onto Food52 and started browsing through the pasta recipes and I found Rhonda's Spaghetti with Fried Eggs & Pangritata. I was mostly intrigued because in her little introductory blurb, she mentions that she got so obsessed with the dish that her sister might have had to do an intervention. I have a pretty obsessive personality too so I could totally empathize and it made me want to try the recipe, even with the risk of obsession and interventions.

As I am prone to doing, I read through the recipe, shut my computer, and then kind of did my own thing. I like taking a general idea and running with it. It makes it much easier for me because I'm not constantly running back to my computer to see what the next step is. Plus, I tend to customize recipes anyway; in this example, I've added a few extra ingredients, I used oregano instead of rosemary because we still have it growing like crazy in the garden, and I've also upped the spice levels 400%. I also changed the name of the recipe slightly because, thanks to Duolingo (which I was using daily the first quarter of this year, prior to my trip to Italy) I know the word for breadcrumbs is "pangrattato." I know, I'm like an amazing linguist.
Ingredients [serves 4]:
1 teaspoon olive oil
1 tablespoon butter
1 clove garlic, minced
2 teaspoons crushed pepper flakes
1 teaspoon lemon zest
1 teaspoon minced oregano
¼ cup panko breadcrumbs
½ teaspoon salt

1 lb. pasta
2 tablespoons olive oil
1 tablespoon butter
3 cloves garlic, minced
1 chili pepper, sliced
1 tablespoon capers
3 tablespoons lemon juice
2 teaspoons black pepper

crispy eggs
4 tablespoons olive oil
4 eggs

1 cup cherry tomatoes
shaved parmesan

Wednesday, October 7, 2015

What I Ate: Moroccan Eggs

My sister says that she hates when I blog meals because it "takes forever" and she's "bleeping hungry" and she "is dying and needs to eat right now." But then I tell her that without the blog, I'd have much less motivation to venture out of my comfort zone (which is basically cooking burgers and soon tofu jjigae) and she wouldn't get to try so many new (and usually delicious) foods. I guess it's a Catch-22.

Usually at dinner time, it's not as big of a deal because she gets home an hour after I do so by that time, I'm almost done cooking and just snapping photos of the final product. However, on the weekends when I'm whipping up breakfast, she sits on her designated barstool whining until she has food in her mouth.

Such was the case with these Moroccan eggs (a.k.a. shakshuka). I hadn't made this dish in a while and seeing as we conveniently had all of the ingredients on hand, I got to chopping vegetables and got myself ready to hear a barrage of hunger complaints from M.
I followed the gist of my original recipe except I also added in some chopped up kielbasa (because we had it and why not?) and upped the egg count, seeing as my sister is a champion eater and I knew I needed a little more substance. We also had an avocado about to go off so I chopped up half and sprinkled it on top and it was an awesome extra that added a nice creamy textural component. One last deviation from my old post is the use of pita chips. We didn't have any bread on hand but we had a bunch of homemade flatbread pitas in the fridge (from my recent hummus obsession) so I toasted them up into chips with a little olive oil, salt, and pepper. And, I actually loved the pita chips more than toasted bread because it just added to that Moroccan vibe.
Related Posts Plugin for WordPress, Blogger...