Spicy garaetteok al pesto is something that randomly came to my mind. For the past couple of days, I’ve been obsessed with the Korean dish Tteokbokki. I’m simply obsessed with the chewy consistency of rice cakes. If you don’t know about Tteokbokki, it’s a dish that’s made of long, cylinder-shaped rice cakes (garaetteok) stir-fried in a spicy sauce like gochujang for example. I could watch Maangchi make them all day. What’s so good about this dish? The chewy consistency reminds me of gnocchi. And if you fry it ever so slightly, it has a crispy texture on the outside and soft, chewy texture on the inside. Pesto itself is delicious and paired with the garaetteok (rice cakes) is like having a gluten-free version of gnocchi, in a way.
I was raised calling this salad “tipile”. If you were also raised by Dominican parents, you also know this salad as ‘tipile’. It’s usually made with bulgur wheat but I use quinoa instead because my stomach finds bulgur vulgar. How is the Dominican version different from the traditional Lebanese salad? There’s much more parsley and hardly ever any mint. If you’re interested in learning more about this salad, the fantastic blog Dominican Cooking has much more info. What you’ll need: 🔪 2 cups of cooked quinoa 1/2 cup diced tomato 1/2 cup diced cucumber 1/4 diced shallots in 1/4 cup of lemon juice 1/2 cup chopped parsley 4 tablespoons of extra virgin olive oil salt and pepper to taste (about 1 tablespoon each) Method: 🍅🥬 In a large bowl add the quinoa, tomato, and cucumber and mix it up. Add the herbs followed by the shallots. Mix some more. Add olive oil, salt, and pepper, and taste. Enjoy! Interested in more vegetarian recipes? Here are a few.
I love galettes. They’re such a great way to practice making dough. If you’re looking for a sweet galette recipe, you can find a Peach & Fig galette recipe here. I love savory galettes because this tomato galette evokes the flavor of pizza, so it’s a pizza galette. The flaky pastry and the juicy, cheesy tomato mixture is just delicious. If you’re looking to work on your pastry skills, galettes give you a free rein because it doesn’t have to fit in a specific pan. All you need is a flat surface and the will to do it.
No-fuss, simple vegan pancakes. It’s the Sunday morning of a long weekend and to be honest, having no structure makes me a little depressed. So what do you do on a Sunday morning? You make vegan pancakes.
Since March my eating habits have changed drastically. Blame it on the pseudo-Texan lockdown or the world being upside down, but I now tend to get hungry after 11 am. Brunch territory is a place I love so I’m always trying to keep interesting, even if I’m making a loved staple such as Sweet Potato Hash.
I never really cared for buffalo sauce until I moved back to the US. Enter these buffalo cauliflower bites. I’ve always liked wings and I love tangy, tart, acidic flavors. I add lime to my lime Topo Chico or my grapefruit lacroix. I used to eat limes as a kid as they are. So when I was oddly craving buffalo anything I just surrendered to the craving and made it. Here it is.
This is a recipe for marinated eggplant I adapted from Yotam Ottolenghi’s book called Ottolenghi. This book really changed my cooking game by exposing me to ingredients and combinations I’ve never used before. For real, it cracked everything wide open for me. If you’re feeling stuck in terms of what to cook and need to be inspired, I highly recommend any of Yotam’s books. Yes, we’re on a first-name basis. Ingredients: For the marinade sauce