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Strawberry Buttermilk Frozen Yogurt

Strawberry Buttermilk Frozen Yogurt

I got inspired for this recipe by a Bon Appetit recipe that was sitting on my friend’s kitchen table. I have to tell you this is one of the best frozen yogurts I have ever made.

This recipe is super easy and was made even better by the fact that it used up the leftover buttermilk that I had in my fridge that desperately needed to be used up.

I started by roasting a pound of strawberries that I’d cut in half with one cup of sugar and a splash of vanilla extract in an oven at 400 degrees.

Then, after allowing the strawberries to cool down, I blended them with 1 1/2 cups of the buttermilk and 1/4 cup of sour cream in my blender.

Then I poured the whole mixture into my ice cream maker and let it go to work making the most wonderful thing I’ve ever eaten.

I think the next time I make this, I’ll add honey to the strawberries in place of all of that sugar.

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Farmers’ Market Finds

Pork Loin

/>I love the farmers’ market by my house on Friday nights. Especially now that there are tons and tons of peaches and tomatoes that are at their absolute peak. I’m planning on using these tomatoes and watermelon (not pictured) to make gazpacho tonight.

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Tofu Spring Rolls with Mango and Bean Sprouts

Tofu Spring Rolls with Mango and Bean Sprouts

I mentioned that on my recent trip to an Asian grocery store that I went a little bit overboard right? So on top of the gallons of kimchi and gallons of tofu, I also came home with a ton of sprouts and rice paper rolls. I also had a lot of delicious mangoes I’d picked up from Whole Foods, so I decided to see what I could do with them together.

I’ve had a lot of really good spring rolls in my life. In Sacramento, there’s this really incredible vegan restaurant that has a huge variety of spring rolls, so I decided to play a little with variety in mine. So here’s how I did it.

I took a brick of tofu and, after pressing out the excess water, marinated it in a mixture of soy sauce and sesame oil before pan frying it until it was golden brown. Then, I took rice paper sheets, soaked them individually in cold water for about thirty seconds, then filled them up with mango, carrots, sprouts, basil and tofu. The really tricky part is getting the rice paper not to stick to itself until you want to roll it up.

The sauce was a mixture of rice vinegar, soy sauce, miso paste, garlic and orange juice. You definitely need the sauce to bring the spring roll flavors to life.

Definitely a very easy, vegetarian dish that can be prepared quickly on a week night or for appetizers!

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Kimchi in White Wine Sauce over Pork Chops

Kimchi in White Wine Sauce over Pork Chops

We went to the Asian food market last weekend outside of DC, and it was so much fun.  We just ran around buying everything that we could think of things to do with, and a lot of things that we had no idea what we were going to do with.

With a gallon of kimchi at our disposal, we found this recipe that combined the fresh pork chops we’d gotten at the farmer’s market last week, with the copious amounts of kimchi we now have.  It was awesome.  Definitely recommend making this if you are at the very least a bit intrigued.  Kimchi and white wine sauce were made for each other.

On the side, we made a salad with the shirataki noodles we’d also purchased.  Shirataki noodles are made from yam thread and taste like regular, normal pasta, but have only 20 calories per serving because they’re basically just protein and fiber.  I chopped up steamed snow peas and mushrooms, raw beets, carrots, and sprouts and then made this sauce to pour on top.  So yummy, and so so healthy.

I would love to know if you have any exciting recipes or ideas of what else you can do with kimchi!

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