Adventures of a healthy-ish pseudo-foodie

  Next time with toasted sesame seeds on top? I had a hot tip that green beans were good with ssamjang, and I've been waiting for this summer's garden green beans so I could try it. I came across  this recipe  and was intrigued by the inclusion of fresh tomatoes, so I used it as my starting point. My changes were baking the tofu (with olive oil and salt) instead of steaming it, skipping the black pepper, and adding a chopped thai chili that I'd found in the garden when I went out for the green beans. I think there's room for more experimentation, and I'm thinking it'll be a drizzle of sesame oil at the end, plus some toasted sesame seeds on top. But I love the richness of the tomato+ssamjang, and it was a great spice level. The Recipe: 2 handfuls green beans, trimmed 1 fresh chili pepper, minced 1 block tofu, cubed and fried or baked 2 whole tomatoes, boiled a few minutes until softened 1/2 onion, sliced 1 tb ssamjang salt, to taste rice, for serving In a pan, s

  If I'd known how good this would be, I would have taken a better photo. Will update next time. The inspiration for this one came from the same place as the pav bhaji -  Beryl's video  about foods that kids love around the world. And just like the last one, the kids weren't into it (yet?) but the husband loved it. The only time I'd previously had groundnut stew is at  Cafe Yumm . It's my favorite soup to put in their "souper" bowl, which reminds me that I should have set some of this stew aside to make my own Yumm bowl with it. Next time. This version is much better than the one at Cafe Yumm, and the husband says it's his new favorite food. It's going into the rotation. I worked from  this recipe  from SimplyRecipes, and the only changes I made were to make it vegetarian. I replaced the chicken stock with vegetable stock and I replaced the chicken with Quorn's Meatless Chicken Pieces, which I know is a weird unnatural and probably unhealthy fo

  This looked like too much red onion, but it was actually not enough. I watched  this Beryl video  about meals that kids love around the world, and it said that kids in India love pav bhaji. I had doubts that my kids would be into it, but I thought it looked delicious, so I looked it up.  I used  this recipe  from Ministry of Curry. The only changes I made were 1 red bell pepper instead of half of two different peppers, snap peas instead of frozen peas because I have lots in the garden, no tomato paste because I didn't have any, a few more tomatoes to make up for that, and unbuttered untoasted brioche buns instead of buttered toasted potato buns, because that sounded better to me. When I saw Beryl's plate with all of the red onions, I didn't get it. I get it now. Lots of red onion is the way to go. One kid didn't like it and the other wasn't even willing to taste it, but I have hopes for the future. Also, it seems like it would be good just over rice with a dollop