So you might’ve been wondering where all these Korean dishes are that I’ve been making. Well, I still have a ways to go, but this is one of my favorite. It’s entirely customizable and very easy to put together. The hardest part will be to find the red pepper paste that’s needed for the sauce. I’ve seen this at quite a few Asian grocery stores. If you don't have access to an Asian grocery that sells this paste, you can also find it on Amazon. Just search for gochujang.
Bibimbap is a bunch of vegetables, rice, meat (if desired), and an egg. The egg (and rice) is the only non-negotiable ingredient. You can add meat, not add meat, use whatever veggies you like, but do NOT leave out the egg…and the egg has to be runny. There is nothing better than mixing the runny yolk in with everything else. In fact, the egg is so important to this dish that my friend always makes two for herself!
While there isn’t much actual cook time, it does take some time to prepare. So I take a couple of short cuts, like buying shredded carrots. We like to make extra veggies, so all that's needed for leftovers is to heat it in the microwave and cook up a fresh batch of eggs. If I could only eat one meal for the rest of my life, this would be it. It is the ultimate Korean comfort food!
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I’m not usually one for sweet breakfasts, but I’m not going to say no when someone cooks for me. I must confess that I don’t actually make any pancakes or French toast. I’m lucky that my boyfriend likes to make that stuff because then I can just sit back and wait for breakfast to be ready. This time he surprised me with special pancakes. Normally we just have plain wheat pancakes, but when I got up today I smelled something different.
This week he decided to add cardamom and chocolate chips to the batter! Let me tell you, these were probably the best pancakes I’ve had…ever. The cardamom works very well with the chocolate flavor. They both enhance the other flavor rather than fighting with it. We also added a bit of butter and maple syrup on top and it was just heavenly.
These pancakes are pretty dense and I was full well after lunch. We got about 6 five inch pancakes with this batter. You can make either smaller or larger ones depending on your preference. We used coconut oil and it didn’t affect the flavor at all. I’m trying to substitute coconut oil as it has lots of health benefits. If you’re worried about everything tasting like a tropical retreat, don’t be! The batter smelled a bit of coconut, but it will go away after cooking.
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I was going to stay away from frozen desserts. I didn’t want to make ice creams or ice box or basically anything that involved being stored in the freezer…and yet here I am about to give you an ice cream fake out. It must be my boyfriend’s influence. I believe I’ve mentioned before his love of ice cream. It’s a staple that must be kept in our freezer at all times. Just like some family members I could name. You know who you are.
Anyways, the reason I called it a fake out earlier is because you can totally convince yourself that it’s healthy! It’s practically the best way to get your vitamins and healthy fats since it’s made from avocado and bananas. I’ve seen avocados being used for desserts before. I thought that was crazy and that I’d never do anything as radical as that. Then I bought an avocado cookbook and made brownies. From then on I began planning how to use avocados in every kind of recipe.
This ice cream is so easy to put together and only requires a blender. The hardest part is waiting for it to freeze…which I almost didn’t do since it tastes like whipped cream before being frozen. I’ve used almond milk before, but you really need to use either whole milk or something with cream. The almond milk works, but it comes out somewhat icy. Using cream gives it a thicker consistency. You really feel like you’re eating real ice cream with its smooth and creamy texture. Just add your favorite topping, or dig right in and eat it plain! I liked adding blueberries to mine.Add a comment
Remember when I said I bought all those peaches and didn’t know what to do with them? Well, I found a way to use them that I’m sure you’ll enjoy. It’s a cake! I also had a bit of buttermilk lying around, so what better way to use both than to put them together. This cake is very easy to make and comes together super quick. The longest part is waiting for it to bake.
I actually made this recipe a couple of times, and ran out of buttermilk at one point. There’s a pretty easy way to make your own at home. The cake turns out the same whether you use bought buttermilk or make your own at home (which is the cheaper option and one that I’ll probably decide to do from now on). To make it at home all you have to do is get a measuring cup. Pour in 1 tablespoon of lemon juice (or white vinegar) and then pour in the milk until it reaches one cup. Wait at least 5 minutes, and then you’re ready to bake. This recipe calls for half a cup, so it’s obvious that the only thing to do is make two!
Once again, this cake won’t hit you in the face with sweetness. It goes great with coffee, and I wouldn’t say no to a slice for breakfast.
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It’s asparagus time! These things grow faster than weeds and my parents are always bringing me bundles at a time. Good thing then that there’s a foolproof way to cook asparagus, and it’s almost as good as grilling. I broil mine in the oven since I’m kind of out of luck in the grill department thanks to apartment living. Plus using the oven means you can make this any time of year!
This has got to be one of the easiest recipes you’ll ever come across. Sprinkle some oil, season to taste, pop in the over and voilà! You have just created a stunning masterpiece that people will be talking about for ages. Broiling it in the oven gives it just enough color on the outside to make it look like it had the possibility of seeing an actual grill! I love it. I could eat this every week. If asparagus isn’t your thing, you could swap it out for your favorite veggie. But come on, who are we kidding, how can one not love asparagus!
I’ve paired this with a bourbon chicken…well really it’s a whiskey chicken since we don’t have any bourbon in the house. I’d make this chicken again just to fill my house with the amazing smell. The recipe for the chicken can be found at Pinch of Yum. I haven’t explored their site too much, but what I saw all looked delicious. You should make this asparagus with any of their main dishes…heck you should make it with all my main dishes! Picture this sitting next to the pasta bake. Wouldn’t that be a great way to complete a dinner.Add a comment
Hi! My name’s Alexis and I finally took the leap into blogging after reading so many fun posts by other food bloggers. I’ve always had a passion for eating, but have never really felt comfortable in the kitchen. There are so many drool-worthy recipes out there, that I wanted to document my musings in the kitchen both following others’ recipes and becoming brave enough to create my own. Please take a look around! I really want to hear from you! If you make something, like something, don’t like something, please comment or use the contact form! Reading your comments really makes my day! If you’re looking for an easier way to get my recipes, you can sign up for my email and get them directly to your inbox. I hope to hear from soon.