Tag Archives: kimchi

Sunday Menu Planning

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I am feeling completely uninspired on the cooking front these past couple days.  I think this whole week has been uninspired.  I spent my whole vacation waiting for my vacation to happen–and now, here I am: Saturday afternoon.  I need to do chores, cook for the week, and do some lesson planning before school starts on Monday.  Break is, effectively, over.

The recipes I’ve decided to make this week come from, easily, one of my favorite blogs, Smitten Kitchen. This trio of Indian recipes looks really good.  The first recipe is a sour cabbage salad that highlights lemon juice and whole mustard seeds.  I’ve never bought or used mustard in its seed form, but it was cheap at my local supermarket, so I definitely won’t shy from it if it comes up again in recipes.  The next is a simple, yellow daal–and if you recall, I need to use up my grains and legumes, so this recipe looks perfect for that purpose.  Finally, I’ll make a black-eyed pea curry.  I’m looking forward to moving towards a more vegetarian diet again, and I think these three recipes will be a good transition back into meat free meals.

I also plan to make this bean salad, which is used as a sandwich filling.  I think I’ll use a different type of beans instead of garbanzo beans, though, in this recipe.  Garbanzo beans tend to taste like wet dog to me.

P.S. I bought some kimchi from a local Asian foods market in Eugene.  I think they make it on-site. I’ve never had it before.  I’m pretty excited.

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Too Busy to Blog (Sunday Menu/Interesting Food Links, News, and Recipes)

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I haven’t had a weekend cooking marathon in about a month.  Instead, we have been eating lots of sandwiches.  And burgers from Wendy’s (still need to explain about my lapse in vegetarianism).

Tonight, I will cook, I think.  I found a recipe from one of my favorite food blogs: Closet Cooking.  Every recipe this blogger makes speaks to me.  One of my favorite features of this blog is the blogger’s tendency to use one special ingredient in several different ways throughout the week.  Kimchi, for example, was one of his recipes and then many of the following recipes were fusion-type recipes that used kimchi in super creative ways.

There are many more and it’s fun to watch the wheels turn in this blogger’s mind as he tries to repurpose bold ingredients.

When he was on a peanut sauce kick, we saw gems such as:

His fusion recipes are fun, but he also makes a wide range of authentic dishes from different countries as well.  So for every riff on a quesadilla he creates, he also has a recipe someone’s grandma would cook in that given country.

So, tonight I will make his latest recipe:  Tuna and Caper Tomato Pasta.  I’ll let you know how it turns out.

In other news, here are the best food links of the week: