Ingredients
Neutral oil
3 garlic cloves, minced
1/2 yellow onion, diced
3 heaping tablespoons of Gochujang
about 200g of kimchi (you can roughly chop is the pieces of cabbage are very big)
a couple of cups of shrimp stock
a heaping tablespoon of white miso
a few shakes of fish sauce
salt, pepper, red pepper flakes (to taste- ideally, use Gochujaru instead of red pepper flakes)
400g of soft tofu
4 scallions, roughly chopped
eggs (optional)
Sticky rice or rice noodles (optional, for serving)

Instructions
Heat up some neutral oil over medium heat, in a medium saucepan.
Saute the onion for a couple of minutes, until softened. Add garlic, about 30 seconds, until fragrant.
Add gochujang and fry for about 30 seconds.
Add kimchi, stock, miso, and fish sauce. Season with some salt, pepper, and red pepper flakes (to taste).
Stir so everything is mixed together and simmer until flavours combine (about 20 minutes).
Add tofu into the saucepan and mix to combine. The tofu will naturally break up. Cook for about 10 minutes.
If you would like to add an egg, crack right into the pot and simmer for about 6 minutes for a set egg but runny yolk.
Scatter with scallions and serve over sticky rice.

Serves 2-4

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For the week of August 31-September 6, we ate:
-A tweaked version of Smitten Kitchen’s corn fritters. They were great. I made a bunch and froze them for an easy, quick meal. We had some salad and sweet potato fries on the side.

-Some Greek salad, which is a little heartier because of the feta. We ate it with sourdough, smothered in the sundried tomato pesto from this video (the soup is also one of our favorites).

-I made a big batch of my vegan bolognese. I froze 2/3s of it for later use.

-A quick hashbrown (grated potato, onion, salt pepper, fried in a pan), topped with some avocado and scrambled egg.

-Our favourite lasagna.

-We snacked on a date and coconut version of these chewy granola bars.

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In the past, I would have hesitated before posting this recipe. It would have seemed too commonplace and simple. Instead, I loved how this site was a place where I could push myself to make more complicated recipes and experiment with different flavours. However, this is the kind of recipe that I am desperate for lately and I am so glad to have a place to keep it. How could I have ever thought twice about posting a recipe that gets better as it sits, is fast, cheap and easy to make, and is healthy and filling at the same time? Right now, this is exactly the type of recipe that I want to have at the ready, that I can draw on when my mind is totally blank about what to keep in the fridge for lunch. Even more importantly for me, I love that this bean salad takes up a small amount of prep space and creates minimal mess. Now that I’m working in such a small kitchen, this has become a priority for me and I am making more and more recipes that don’t result in kitchen chaos (which happens very quickly and easily these days).

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You may notice that these hazelnut cookies bites are quite similar to the last recipe that I posted. You would be correct. They are both cookies and both chocolate + hazelnut flavoured. In fact, the recipe that these are based off of came up while I was searching for biscotti recipes a couple of weeks ago. On top of the random google searching that I was doing, I also went to all of my favourite blogs to see if there was any biscotti recipes to build off of. In my searching, I came across the recipe that these cookies are based off of on 101cookbooks. They didn’t look like biscotti to me but I instantly decided that I wanted to make them as well. In the end, I gifted both the biscotti and these cookie bites (and kept some for myself of course!).

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I was invited over to someone’s house for dinner this past weekend. One of my first thoughts upon being invited was, “Yes, I get to bake something!” After spending a few days thinking about what I could bring as a ‘thank you’, I decided that these chocolate hazelnut biscotti were the perfect option. I took a few things into consideration to make this assessment:

-First, everyone loves chocolate and hazelnut (right?!).

-Second, the biscotti are super easy to pack up and transport. Avoiding a mess on the subway (and in my purse) is essential.

-Third, I am confident that most people can eat these every day, with a cup of their favourite hot beverage, and never get sick of them.

-Last, they freeze super well, which means you aren’t forcing someone to eat tons of dessert if that’s not in their regular routine (although I would have no trouble finishing them off).

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Since we moved, Whole Foods is the biggest, closest grocery store to us. There was a Whole Foods where we lived in Vancouver but we never shopped there because of the plethora of convenient, high-quality, cheap, small grocery stores. Even though I had been in a number of Whole Foods, walking into the one in New York was a totally different experience. I felt overwhelmed for the first time since moving to the city. There was so much stuff and so many people buying that stuff. However, once I was able to repress how overwhelmed I felt, I was definitely intrigued by the varieties of peppers, apples, pears (etc, etc) that I had never heard of. There were also a lot of fruits and vegetables that were less commonly available in grocery stores back home (I tried sunchokes for the first time!).

During my most recent trip to the store, a small punnet of fresh black figs caught my eye. Even though I have seen fresh figs, this was my first time buying them. The main reason for buying them was to make this fig and granola yogurt bowl. It has taken some time for our blender (smoothies!) and pots (oatmeal!) to arrive so my breakfast routine has changed. Other than cold cereal, I have been eating yogurt bowls. I load up the yogurt with the same delicious seeds, nuts and fruit as I tend to do with my oatmeal or smoothie bowls: figs were a perfect addition.

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I’m feeling rusty. I haven’t been around this space for almost two months. I decided that instead of ignoring my absence and going straight back to posting recipes, I would update you about why it’s been so quiet here. I’ve been blogging for over four years and I have never “left” for such an extended period of time. Even though I knew that I would be away, I sort of forgot how long a couple of months actually is. At the same time, more recently, the weeks are effortlessly slipping through my fingers. As each day passes, the post that I intend to work on gets pushed further down my ever-growing to-do list.

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It’s almost time to say goodbye to Calgary. Actually, you are probably reading this recipe
after we’ve already left. We’ll be on vacation for four weeks (yay!), before we make the actual move to New York, and I am trying to prepare some posts in advance. I suspect that most of the recipes that you will be seeing will be the perfect type of food for summer BBQs and sharing with friends. These nachos definitely fit that bill. They are just a step up from the typical chips and dips that are ubiquitous at any summer party (For good reason: everyone loves crunchy chips, guacamole and salsa!). With the addition of melty cheese, spiced beans, and pickled jalapeños, they are almost a meal in themselves. There will be a lot of goodbyes in the next couples of weeks, which is always strange and sad. But, if I have to say goodbye, I like to do it over good food.

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