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FODMAP

Curry Fried Rice
Coleslaw
Vietnamese Curry Stir-Fry
Red lentil dal
Vietnamese Lemongrass Tofu
Gluten-free Carrot Muffins
Szechuan Rice and Beans
Korean Radish Salad
Khao Soi
Lemongrass Fried Rice
Pozole Verde
Mediterranean Rice Bowls
Rice / Salad Bowls with Peanut Sauce
Swiss Chard and Pinto Bean Enchilada Filling
Lemongrass Turmeric Fried Rice
Carrot Cake (gluten-free)
Cambodian Lemongrass Stir-Fry
Soondubu Jigae
Ssamjang Tomato Stir Fry
African Groundnut Stew
Spinach/Blueberry/Oat bran Toddler Muffins
Pad Pak Ruammit
Simple Japanese Cabbage Salad
Oat Flour Carrot Bread
Oat Flour Pumpkin Bread
Japanese Hot Pot / Oden
Oat Flour Chocolate Chip Cookies
Vietnamese Pizza
Roasted Brussels Sprouts with Gochujang Sauce
Instant Pot Mexican Rice
Bok Choy Doenjang Muchim
Kimbap
Cubed Radish Kimchi
Nachos
Tofu Teriyaki
Doenjang Jigae with Dashi
Korean Cucumber Salad
Pineapple Fried Rice
Miso Soup with Korean Flair
Pad See Ew
Twice-Baked Potatoes with Chard
Vietnamese Shrimp Stir-Fry
Sesame Soy Shishito Peppers
Vietnamese Rice Bowls
Asparagus Risotto (no wine) - Instant Pot
Khichdi - Instant Pot
Sushi Bowls
Bibimbap
Deviled Eggs
Korean Sweet and Spicy Tofu with Pineapple
Toddler Smoothies
Buffalo Tempeh
Banana Zucchini Oatmeal Cups
Meaty Marinated Tempeh
Miso-Glazed Things Over Rice
Cucumber Edamame Salad with Miso Dressing
Hummus
BBQ Tempeh
Clams in white wine
Seafood Fried Rice
Grilled Shrimp Tacos
Taco Salad
Japanese Salmon
Peanut Sauce
Sushi with Smoked Steelhead and Black Rice
Spicy Root Vegetable Soup with Goat Cheese
Spinach / Avocado Pesto
Banana / Egg / Buckwheat Pancakes

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Kitchen renovation!

BEFORE: AFTER: Still to come: a beautiful new induction range and some wood shelving on the left side, above the backsplash. And maybe the shelving unit on the wall facing the cabinets should be green, but we're going to live with a while before making that decision.

Roasted Brussels Sprouts with Gochujang Sauce

  In a world without a toddler, I would have taken the extra second to properly slice/sprinkle that green onion. This recipe started with extra brussels sprouts (left over from  the best Caesar salad ) and my perpetual craving for Korean food. I searched "brussels sprouts banchan" for ideas, and  this recipe from Minimalist Baker  looked delicious. I ended up barely following the recipe (improvised my sauce, roasted instead of stir-frying), but I appreciate the inspiration. In a world without a toddler, I would have moved these to better light. I roasted tofu at the same time, and just plopped the sauce (and sesame seeds) over everything at the end. Easy. Also, look at my little banchan plate! I painted it myself at the paint-your-own-pottery place. I also grew those radishes on the left. The Recipe: 1 lb brussels sprouts, quartered and stems removed 1 tsp neutral oil 1 tsp kosher salt 1/4 c gochujang paste 1 tb sesame oil 1 tb soy sauce 1 tsp rice vinegar 3 tb maple...

Vietnamese Curry Stir-Fry

  When I get the recipe just right, I'll go to the effort of adding fried shallots on top. I'm back to my on-and-off mission of trying to make a stir-fry as delicious as the shrimp I used to get at  Pho Grand  in St. Louis during college. It was called "cari tom" but it definitely wasn't a coconut milk type of curry, and they ALSO have a separate listing on their menu for "cari tom dac biet" which includes "coconut milk sauce" in their description. So I'm pretty sure it was just a stir-fry that had curry flavors in it? I got myself a big container of Vietnamese curry powder and I'm going to keep experimenting. This is the closest I've come so far. Changes for the future: - More oil and sugar, restaurant style - A blend of fish sauce and soy sauce, instead of just soy sauce - Fried shallots on top The Recipe (adapted from  Veggie Anh ): 3 tb fresh lemongrass, chopped 4 cloves garlic, minced 1 Thai chili, minced 1 pinch salt 2 tb avoc...