Sunday, May 25, 2014
I can't help but buy the most unusual veggie I can find at my local farmers market. These made a tasty sauté for lunch last Wednesday. The purple one tasted like broccoli to me, but I was assured it was cauliflower that was just"grown out a little bit more."
Wednesday, May 07, 2014
Now (may) is a great time to show support for local farmers. I snagged some baby zucchini from one of my favorite vendors. I was surprised he could have summer squash so early in spring. He said that they started them early in a green house, then planted them, then covered them at night. Like tucking children in to bed at night!
Thursday, April 24, 2014
Saturday, November 23, 2013
This is my adaptation of a salad made by one of my dearest friends.
If you've been reading me for any length of time, you know I don't do exact recipes or like to measure. So here's my rough recipe for this super tasty, savory sweet salad:
Two hearts of romaine or one 6 oz carton spring mix or a blend of your favorite greens
2 cups cubed chicken thereabouts (optional- my friend's version was vegetarian)
1 tub crumbled feta (I use Aldi's)
1/2 cup dried cranberries
1 red pear or Macintosh apple, cubed
3 Tbs sliced red or sweet onion
2/3 cup pecans (or walnuts if you prefer)
My friend just whisked an olive oil, garlic and vinegar and herb dressing together. I like to use my immersion blender to make an emulsion. It's up to you.
1/4 cup vinegar of your choice
A couple of squeezes lemon juice
3Tbs minced sweet onion
4 cloves garlic, minced
Oregano or favorite herbs
A few grinds black pepper
1/4 tsp salt
1/4 cup sugar
I usually blend the above until smooth, then pour a slow stream of olive oil as I continue to blend. I don't really measure the oil, but the amount of total dressing is about 3/4 cup.
Mix salad and dressing before serving. If you don't mind wilted greens, this salad still tastes good a day later.
Wednesday, November 20, 2013
Monday, October 14, 2013
So, in order to get this blog back up and running, I've devised a new strategy-- mobile blogging from all the pictures I've taken over the last year... All those photos that I took thinking "I should post this on Moody Foodie," but didn't. So, here we go:
I must say, the first time I made these Doong Ji Korean noodles, I thought they were a bust. For one thing, I wasn't in the mood for their cold slithery texture. Plus, I had over cooked them, allowing them to congeal into a cold slithery blob.
Ok so why on earth would I blog about said slithery noodles? A couple of months ago, in the heat of a Kentucky August, I tried them again (this time following the directions.) And they were delightfully refreshing in all their slipperiness. The plum flavored cold broth is really different, but so good on a sultry evening. I topped mine with a hard boiled egg and veggies for a satisfying summer dinner.
Friday, October 11, 2013
So. It seems this blog has been completely defunct for more than a year... I don't have a good excuse. But as a way to make amends, I offer up a snapshot of my new favorite healthy ramen in all it's quirky Kor-English glory :)
This particular variety has a unique bright red but mild soup base that oddly reminds me of kind of a tomatoey-paprikash with a touch of tandoori spice. So, not very Asian tasting, but quite tasty.