Howdy folks! I know it’s been quite a while since I’ve posted, we had a family emergency right around the holidays and life has been crazy since then. Luckily, everyone is okay and we’re back in the swing of things.
I’m very glad to be back and announce that we are at the Williamsville Farmer’s Market for our second year, as well as participating in this year’s Bassett Park Markets!
Keep an eye out for lots of good stuff this year and updates as we navigate this year’s events and excitement!
As always, cook yourself or a loved one some good stuff, thank you for being here on this little crazy food adventure with me, and be good to yourself.
It’s our birthday! It’s hard to believe a year ago I launched my new baby. Since today was a long day at work, we’re celebrating tomorrow night- but I’m sitting and ruminating on my favorite bit of wisdom from The Big Insane Happy. Thank you for all of your support and for being part of my neat life! 💚
I couldn’t decide between kimchi stew or veggie curry, so I decided to have the best of both worlds! This recipe comes together super quick and easy for a veggie packed lunch. You can even make it vegan/vegetarian!
1 1/2 cups stock of choice (I used chicken stock)
1 carrot, chopped
1 stalk of celery, chopped
1 small handful of cabbage, chopped
1/4 cup kimchi (I used some kimchi I made on Lunar New Year)
1/2 medium-hot Golden Curry curry cube (or 1 tsp garam masala and 1 tsp curry powder added to the pot with the water)
1 tsp roasted garlic paste
Noodles or rice for serving
Add your stock, carrots, celery, and cabbage to a pot with your stock over medium heat and simmer for 5 minutes.
Add in your kimchi, curry cube, and garlic paste, mixing well, and simmer for another 5-10 minutes, or until the soup has reduced and your veggies are tender to taste.
Serve over ramen noodles or rice, and enjoy!
You can always dress this recipe up or down to your tastes/what you have on hand. Add a soft boiled egg, some scallions, or some chili oil! Dont have the veggies on hand? Use what you have! Make it yours and enjoy.
Barley risotto is one of my favorite comfort foods, and today I made it with carrots and green onions rather than the usual apple and mushroom. I unfortunately don’t have a super set recipe for this one since I eyeball everything in the pan and cook to taste. Try it out for yourself and enjoy!
1 carrot, diced
1 bunch green onions, chopped
1/2 stalk celery, diced
1 cup barley
1 tbsp roasted garlic paste
1-2 tbsp white wine or lemon juice
1/2 – 1 quart stock or broth (I had some chicken stock I made earlier this week)
1-2 tbsp butter
seasonings to taste (my stock is concentrated and flavorful, so I only ended up adding a pinch of salt and pepper)
In a medium pan over medium heat, add in your veggies and your butter, and saute until soft.
Add in your barley, and cook until the butter is absorbed and the grains are toasted.
Deglaze with white wine or lemon juice, and stir in garlic paste.
Lower the heat to medium low, add in half a cup of stock, cooking it and stirring occasionally until completely absorbed.
Repeat step 4 until your barley is cooked through and your veggies are tender.
Adjust seasonings as needed.
If desired, stir in another tablespoon of butter and some grated cheese to your finished barley for some extra saltiness and creaminess.
Enjoy! I like mine best with some roasted chicken.