Sunday, January 22, 2017

Take out on the menu


What do you choose to eat on nights when you just don’t want to get into the kitchen and cook? We have a few regular spots we frequent, one of our favorite a just a few blocks away where we get sushi rolls. So tasty! My favorite is a "crunch roll" - CA roll with tempura shrimp inside, covered in fried panko crumbs and topped with eel sauce.  So good.


Saturday, January 21, 2017

Cooking Tips for Every Day


Vegan Yogurt for Breakfast



My quest for a good vegan yogurt has come to a close. Daiya now makes a tasty “Greek” style vegan yogurt that is allergy safe for me. 

I can once again do tasty things for breakfast like mix “yogurt” with fruit and bran cereal. Happy girl.

Friday, January 20, 2017

Baked Potato Rounds

When I was little my mom used to make baked potato rounds for us when we were sick. They're still a favorite food dish in my house, but now I turn it up a notch and dress them up for parties. 

Hope you enjoy this quick and easy recipe. You'll want to eat the whole batch.

BAKED POTATO ROUNDS
Baking potatoes
Dairy free cheese
Dairy free sour cream
Green onions, sliced - green & white parts
Bacon bits
  • Heat oven to 350'F
  • Scrub & dry potatoes - skin on
  • Slice potato 1/8" thick
  • Cover baking sheet with thin layer of oil
  • Place slices on pan
  • Cook 20 minutes per side, until both sides are crisp & golden
  • Top with shredded dairy free cheese 
  • Return to oven for 1-3 minutes or until cheese melts
  • Remove from oven
  • Top with dairy free sour cream, sliced green onion & bacon bits

Learned how to make fermented vegetables


Veggies sweating in the bowl

I’ve been reading about the health benefits of eating fermented foods like kimchi and sauerkraut. I’d never eaten kimchi, but I knew the hubs had made some before for a catering. I started emailing my friends and one send me multiple links of recipes and how to guides for making your own.

The actual making of the kimchi doesn’t take long, however the fermenting is what takes a while. I wasn’t looking for that kind of food commitment, so I looked a little further and found what could be considered a “quick” kimchi that doesn’t take long to ferment and then is refrigerated once ready.
Wish I could capture the bubbles rising!

I tweaked it a little to match what I had on hand, and was very pleased with the final product. Added bonus – my carrot loving dog enjoyed a healthy treat of the carrot peels from my cooking!

Easy Kimchi
½ head Napa cabbage – shredded
½ yellow onion – chopped
1 carrot – peeled & grated
2 ½ cloves garlic – minced
1 ½ tbsp fresh grated ginger
½ apple peeled & julienned
1 tbsp kosher salt
1 tbsp fish sauce
1 ½ tbsp paprika
1 tbsp sugar
2 sheets nori – cut into thin, short strips


  • Prep all vegetables as directed, place in large bowl with spices, nori, fish sauce & sugar
  • Sprinkle with salt
  • Massage the veggies for about 10 minutes, either with your hands or a large wooden spoon
  • Set veggies aside for 10 minutes – the salt helps draw water out of the cabbage
  • Massage veggies for another 10 minutes, until all vegetables are softened and a few tablespoons of water have been released
  • Place kimchi mix into large wide mouth mason jar(s)
  • Press mixture down until air bubbles have been released and some liquid has moved to the top of the jar
  • Seal the jar loosely and place in a warm spot for 4-5 days – the recipe I found said if you start to see foam, you can open the jar and skim that off. After 4 days, taste the kimchi (use a clean fork for EVERY TASTE) and decide if you want it to ferment any further
  • Once it’s ready, seal the jar and store in the fridge – it should keep 2-3 months
    Mr Dog loves his carrots