Adventures of a healthy-ish pseudo-foodie

  I recommend going heavy on the peanuts I recently finally branched out and tried something new at  Angkor Cambodian Restaurant , and now I'll never branch out ever again because my new favorite dish is too good. They call it Cha Krung, though I've seen a lot of other spellings in my attempt to find recipes. It's a lemongrass stir-fry and they do it with green beans, carrot, onion, and jalapeno, with peanuts on top. The peanuts are amazing in this, but I also really love the way they stir-fry the jalapeno as a vegetable, by removing the seeds and veins and slicing it thin. In my version above I used what I had, which was broccoli, eggplant from the garden, thai chilies instead of the jalapeno (but I'm going to grow jalapenos next year for this purpose), and fresh basil since I found a lot of recipes calling for it. And tofu, though it sounds like chicken is most traditional. I was a bit discouraged when researching recipes because I would need to acquire fresh lemongra...

Showing off my banchan setup I've been trying for a long time to branch out from  doenjang jigae  (not that I'm tired of it), and I keep trying to find soondubu jigae that I like, but until now I hadn't succeeded in either a restaurant or a recipe at home. I prefer it without seafood or meat, and as much as I like kimchi, I don't love it in stews. So in the end I keep having stew that feels like it's missing something. But this one! This one is delicious. I worked from  this recipe from Food52 . It's the first soondubu jigae recipe that I've found that has gochujang and doenjang, so maybe it's less traditional than some, but I like it. It gives it the richness that I enjoy in doenjang jigae, but it's different enough that I feel like I have a second korean stew in my repertoire now. My changes were to omit the kimchi and to substitute dried shiitakes for the enoki mushrooms, though I'd love to use enoki mushrooms in this when I have some. This wa...