1. Dill Biscuits: From thekitchn.com. I’ve used Greek yogurt like the recipe asks but sour cream also works. It’s very easy and fast to make and I hate baking so if I can do it, YOU can do it.
2. Poached Egg: Or some kind of egg be it fried or scrambled, but the best is thick gooey yolk combined with the salty salmon. Here’s an easy microwave poached egg trick.
3. Cured Salmon: I originally saw this recipe for cured salmon on The Little Baker SF. There are lots of cured salmon recipes but I liked Baker SF because of the dill and lemon zest – you do not feel like there is too much dill with this amazing meal.
4. Assemble, enjoy with a cup of coffee and a book by the window!
There are a few places that I know of in San Francisco that sells this delicious, shirt-staining-from-the-sauce-splatters dish: San Tung, So and Zazang Korean Noodle. Try it at one of these places if you have no idea what this dish is – they all make theirs a bit differently but you’ll get the gist. Then you can make it at home!
Second, you need noodles that are a bit thicker than ramen but skinnier than udon. Golden Produce on Church and Market sells these bags of fresh noodles.
Now you’re ready for the other stuff:
1 Onion, diced
1 Carrot, diced
1-2 Zucchini, diced
Julienned cucumber for topping
2 tbspn Corn Starch mixed with 2 tbspn warm water
2 tsp Sugar mixed with 1 cup water
5 tbspn Black Bean Sauce
– Use a large sauce pan to saute black bean sauce in some olive oil for a about 3 minutes until it gets thicker
– Add carrots, onions, zucchini and saute until ingredients combine and the veggies are almost cooked
– Add sugar/water and let ingredients combine a bit further
– Add corn starch/water to thicken the sauce
– Simmer sauce to thicken- add a bit of water if it gets too thick or more corn starch if it’s too runny
– Boil noodles, add to a bowl, top with sauce and cucumber
I added some tofu to mine to get some protein and to make it vegetarian. You should add diced pork and shrimp to yours to make it meaty and amazing -just saute this separately and add with the onions.
How else is my vegetarian fiance going to get his protein but through cheese and butter? And since we’re trying to get in wedding shape, what better way to do this than a heaping plate of this cheesy dumplings?
This recipe is courtesy of andreasrecipes.com. I ended up doubling everything and using one-and-a-half blocks of cheese – Jarsberg and a gruyere. This dish is surprisingly easy to make with the help of the handy spätzle tool I got from Amazon. Just make sure you let the batter rest before using it up. The sweetness from the caramelized onions really ties the dish together so don’ t skimp!
The salad is just fresh arugula and beets with a simple dressing of salt, pepper, balsamic vinegar, olive oil and minced garlic. Here are some beet cooking tips-
- Buy beets of about the same size for even cooking time
- Rinse and dunk in a pot of water and turn the stove on high
- Keep the lid off and boil until you can get through it easily with a knife or fork, about 40 minutes
- Peel the skin off with your fingers under cool running water
Amazing kale. Eat it and be healthy. I used this recipe from Chelsea Bakes only I tripled the amount of garlic because that’s just what I do with any recipe that calls for garlic. Don’t be fooled by the small amount of olive oil because it goes a long way and you don’t want oily kale that defeats the purpose of it’s healthy service.
Here’s the before and after picture, top to bottom. The Kale looks wilted in the after picture but it was in fact very crispy and delicious. Perfect for watching reruns of 30 Rock.
I like to eat good food but I’m also always broke – a difficult combination. I’ve lived in San Francisco’s Lower Haight for about five years so I know my neighborhood markets and restaurants pretty well. Here’s what I’m going to write about: good food that caters to a slowing metabolism and occasional heart-hurting meals- all to fit my lazy and cheap sensibilities.
When I try to eat healthy I end up making the same thing over and over again. Then I get tired of it and eat a giant hamburger. This blog will be a record of what I eat so I don’t get bored and so I don’t forget. Hopefully you’ll pick up a few tricks along the way.
So here’s the first trick – Rechargeable Green Onions
I use green onions, or scallions if you want to be proper, in about 70% of what I cook so I was pretty stoked when I saw this in thekitchn.com. Having a garden is nearly impossible if you live in a poorly lit SF apartment so this little trick is pretty awesome in my book.
The picture on the left shows green onion stumps that grew for one week in a base of water, and green onion stumps one day after chopping them up on the right.