Soy Sauce Eggs

April 10, 2019 by Katie | Leave a comment

Eggs are our ingredient of the season, look for some egg-citing and totally egg-cellent posts in the months ahead.

I like to have a few hard-boiled eggs on hand. They’re a super easy snack, can be added to salad for an extra protein boost, or can be turned into egg salad for a quick lunch. But I admit that my hard-boiled egg snacks can only last so long before I get tired of them.

Today, I’m sharing a recipe for soy sauce eggs. They’re just hard boiled eggs that have been lightly simmered in a soy sauce mixture, adding a touch of flavor and color to the whites of the egg.

If you think you’re getting tired of hard boiled eggs, this is such an easy way to change things up and add a bit of flavor to your eggs.

Soy Sauce Eggs

This recipe comes from the cookbook 101 Easy Asian Recipes. I found the cookbook after binging on Ugly Delicious on Netflix. Here’s another version of the eggs where instead of simmering them in the sauce, you just let them marinate in the fridge.

Ingredients

3 Tbsp soy sauce
2 Tbsp rice vinegar
1 Tbsp brown sugar
1 Tbsp water
1 star anise
6 hard boiled eggs, peeled

How-to

Place all ingredients except the eggs in a sauce pot and bring to a simmer over medium heat. Stir until the sugar has melted.
Add the eggs. Gently roll the eggs around the pan while continuing to lightly simmer the sauce. Continue to swirl the eggs around the pan until they are tan and infused with the sauce (about 5 minutes).
Remove eggs from the sauce.
Store in the fridge until ready to eat, and consume within 2 days.

I stored my eggs in the simmering sauce, and even poured some of the sauce over the eggs for extra flavor before eating. Some recipes suggest that the eggs can get too salty if stored within the sauce, but I didn’t find that to be the case.

Our Favorite Kimchi Recipe

August 21, 2018August 20, 2018 by Katie | 1 Comment

Last winter ginger was our ingredient of the season. You can find our archive of ginger recipes here.

This is our well-tested kimchi recipe, and it’s a recipe that I’ve been wanting to share/document for a while.

What is kimchi? Most simply, it’s a spicy Korean side dish made from fermented vegetables, commonly a mix of cabbage, radishes, garlic, ginger, and chili.

What to do with it? It’s (obviously) a common side for many Korean dishes. In our house, the most common way to eat kimchi is as an addition to a jazzed-up bowl of ramen. Sometimes we get creative with our uses. I love adding it to an egg salad sandwich.

If you’ve never had kimchi, you may want to start by sampling some in a restaurant or from the grocery store. Once you’ve found a version that you like, you can start to experiment by making your own!

Check out our simple recipe below.

Roasted Cabbage with Crispy Onions

August 15, 2018March 10, 2019 by Sarah | Leave a comment

During the Hot Springs Crating Ritual and Cultivating Mindfulness Retreat, we must have only had cabbage a couple of times, but we couldn’t stop talking about it. Seriously. There were multiple conversations I wandered into where people were talking about how underrated cabbage is and how delicious Jami’s cabbage recipes are. Especially the roasted cabbage with crispy onions. I mean, how often have you heard, “is there any more cabbage left?” and sadly the answer was, ‘No.’

As an ode to all you cabbage lovers out there (I’m lookin’ at you Luc!) I’m here with the perfect side dish. Cabbage is cheap and seemingly always in season. I feel like I often overlook it, but maybe that’s because I haven’t really tried anything exciting or flavorful. I always stick with haluski, pigeons, basically any cabbage dish that involves a lot of butter. Here’s to changing that. Grab your machete and throw that head of cabbage in the air like you are a real-life fruit ninja. Wait! Actually, you’ll want to slice it. Read the recipe below and start writing a grocery list, you’re gut will thank you too as cabbage is shown to improve digestion and reduce inflammation.

Roasted Cabbage with Crispy Onions

Ingredients

1 head of red or green cabbage
1 small red onion, medium diced
1/2 stick of unsalted butter (or vegan butter)
¼ olive oil, plus 2 tablespoons
Salt & pepper

Instructions

Preheat oven to 400F
Wash and remove any leaves of the cabbage that are loose.
Cut into Wedges with steam still attached. About 8 wedges.
Line a cookie sheet with foil and drizzle 1 tablespoon of olive oil on the foil.
Add the Cabbage wedges and drizzle the rest of the oil.
Season with salt & pepper.
*I add a very small piece of butter to each cabbage wedge. Adds flavor and
helps crisp the cabbage.
Roast the cabbage wedges for 20- 25 minutes, or until crispy and golden
brown.
*You are looking for the cabbage to have a lot of crisp to the outer layers and
still have a soft interior.
As the cabbage is roasting, use a medium skillet on medium heat.
Melt the
butter and olive oil together. Once the butter has melted add the diced onion,
salt & pepper.
Stir every 2 minutes, this will help create crispy onion bits.
Cook for about 7 minutes.
Once the cabbage is finished, plate and spoon the onion with the butter and
oil over the cabbage.
Garnish with chopped chive or scallion, maybe some flake salt.

https://liveseasoned.com/roasted-cabbage-crispy-onions/

Looking for a little more? You can also add some chopped bacon to the roasted cabbage with crispy onions.

You could also whip up an easy chive and sour cream sauce to drizzle over the top.

Simply mix:

1 cup sour cream
1/4 c Greek yogurt
2 tablespoons of chopped chives
some salt and pepper

Carrot Hummus

August 1, 2018August 9, 2018 by Sarah | Leave a comment

This week, I’m sharing half a dozen recipes from the Crafting Ritual and Cultivating Mindfulness retreat. Our personal chef, Jami, prepared all our delicious meals from basic, whole ingredients. Jami demonstrated how little preparation some of these yummy veggie dishes take.

Carrot hummus, is the easiest way to add color to your spreads, and the quickest way to impress your guests. This bright carrot hummus goes great with a vegetable platter or pita chips. You can see we used it as a topping for our open faced sandwiches at brunch, along with beets, micro greens, mushrooms, avocado, and egg. Wholesome.

Chickpea & Spinach Salad

July 31, 2018March 10, 2019 by Sarah | Leave a comment

This week, I’m sharing half a dozen recipes from the Crafting Ritual and Cultivating Mindfulness retreat, including this chickpea and spinach salad. Our personal chef, Jami, prepared all our delicious meals from basic, whole ingredients. Jami demonstrated how little preparation some of these yummy veggie dishes take. The garlic, cumin, and paprika are super tasty in this nourishing chickpea and spinach dish.

We served the chickpea and spinach salad alongside lemony salmon, yum. Eat this dish as a straight up side or add it to a lunch bowl, maybe overtop brown rice and alongside roasted beets or under a few blackened shrimp. Do you boo.

Easy Italian Pasta Salad

June 21, 2018 by Sarah | 1 Comment

This is the salad. The salad I will make for every party this summer. There is NO chopping involved. You read that right. Pull out your sharpened kitchen shears and cut every single ingredient in this recipe. I even bought triple rinsed baby spinach so basically, I just snapped my fingers and there was a pasta salad sitting in front of me.

Mix up a light oil and vinegar based dressing while the pasta cooks and you’re practically done. Toss it and throw it in a favorite travel party bowl. What? Don’t you have one of those? Anyway, snap that lid on tight and refrigerate it overnight to really let the flavors meld. Check it in the morning to see if it needs a splash of dressing and you’re off! Prepare for the praise. Continue reading …

Japanese Potato Salad

May 22, 2018May 22, 2018 by Katie | 1 Comment

Potatoes are our ingredient of the season. You can find our full archive of potato posts here.

With Memorial Day right around the corner, it’s time to start thinking about summer BBQ food. Today we’re sharing a new-to-us favorite potato salad packed with veggies. So you can feel good eating it for breakfast. Continue reading …

Dandelion & Quinoa Salad

April 16, 2018April 18, 2018 by Katie | 2 Comments

If you like this post, you may want to add some dandelion greens and petals to our pollinator power salad, or make your own dandelion blossom fritters!

Eat your greens. Dandelion greens!

But don’t worry, if you’re not one for foraging or don’t have a yard, you may be able to find dandelion greens at a market near you, we did!

Melting Potatoes

April 10, 2018April 9, 2018 by Katie | 2 Comments

Potatoes are our ingredient of the season. You can find our full archive of potato posts here.

Given that potatoes are our ingredient of the season, we use that distinction to try new-to-us recipes. So when I saw this post for melting potatoes on Smitten Kitchen two weeks ago, I have to admit that I was a bit more giddy than I normally am over a simple potato post. This was a recipe I had never heard of before, and the results looked amazing!