Category Archives: Snacks

Spicy Edamame

February 19, 2019

If you’ve ever been to Kenichi, you know that they specialize in overpriced (but delicious) sushi and the world’s best spicy edamame. It is coated in a glaze rather than a spicy salt like other places, and I was obsessed in college. I’ve dabbled with trying to create a copycat recipe, and have never gotten close enough, and the internet is a big fat loser in regards to finding the recipe, so here is my latest (and greatest) attempt. Even if it isn’t the exact match, it’s pretty dean close, and very addicting. I’d recommend eating this as a snack, or as an app to one of my fave recipes, Beef and Broccoli, or with the Whole 30 Ramen I’ll be writing up next.

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  • 1/4 C. Soy sauce (or Tamari if you’re one of those gluten free bozos)
  • 1 tsp. Sesame oil
  • 1 tsp. Hoisin (Gluten free hoisin, again, if you’re a bozo)
  • 1/4 tsp. Crushed red pepper flakes (more if you like spicier)
  • 1 tsp. Sriracha (more if spicy fan, less if you’re a wuss)
  • 2 cloves of crushed garlic (or a tsp of the garlic paste that you find by the herbs)
  • 1 tbs. ginger paste (you find by fresh herbs)
  • 1 bag frozen edamame in shells, cooked according to the package instructions.

In a small pan, bring all the sauce ingredients to a simmer, and let it cook down for 2-3 minutes and thicken. Pour over the steamed edamame. Drizzle with more sriracha if necessary. Have napkins handy and dive in.

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sauces that don’t remind me of diapers.

October 28, 2015
the reason i haven't been blogging....

the reason i haven’t been blogging….

Well, I had high hopes of blogging at least 3x/week, major fail. Turns out, when you don’t have a full time live-in night nurse, babies actually take up a lot of time. Like all your time. So I haven’t been able to do anything besides mom shiz and gallery stuff. My bad. Now that I have “mastered” a schedule, I’ve started cooking more, but nothing super fancy because I had zero patience. I also don’t really cook a lot of brown sauces anymore. After a sweet little angel physically shits on your hand, you lose any appetite for chocolate, steak sauce and peanut butter. If you don’t have a kid, you’ll understand once you change your first “formula diaper”.  Hopefully my little cutie will eat human food soon, I don’t know how much longer I can stomach her smells. The burps are even worse. Anyways, here are the salsa recipes below. They are pretty much good on anything.

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Black Bean & Corn Salsa

  • 1 can black beans (organic if possible)
  • 1 can no-salt added corn (organic if possible)
  • ½ C. chopped cilantro
  • Juice of 1 lime
  • ½ tsp. garlic salt
  • 1 chopped fresh jalapeño

Combine everything together and let it sit in the fridge for at least an hour before serving. Add on top of salads/nachos/tacos, or serve as a dip.

 

Tomatillo Salsa

  • 5 tomatillos, weird outer skins removed
  • 3 jalapeños
  • ½ C. cilantro
  • 3 cloves of garlic
  • 1 medium white onion
  • 1 tsp. salt
  • ½ C. water

Blend everything until its salsa consistency. ROCKET SCIENCE. Here’s a little extra pic, just for good measure.

workin on her own little treat for mom.

workin on her own little treat for mom.

Nut-less Banana Muffins since I’m already crazy

May 30, 2015
up close and personal

up close and personal

To me, there is nothing better than banana bread. In fact, last week I made some and ate the entire top of the loaf in two days. Gross. It’s so bad for you, and I can only use this whole knocked up excuse every so often. The most scrumptious b-bread has straight up sugar, butter and white flour, but I’d like to not break the scales at my next appointment (plus I’m pretty sure Crawdad can see the scale during my weigh-ins), I decided to find/create a healthier version. Not going to lie, they are pretty delish and easy. I kept them sans-nuts, clearly there’s been plenty of those in my life… SORRY MOM.

  • 2  cups mashed overripe bananas (about 4-5 medium)
  • 1 large egg
  • 1/3 cup nonfat Greek yogurt
  • 2 tbs. coconut oil
  • 1/4 mashed avocado (I’m sure you could use more, but I just threw this in b/c I had it leftover from a salad)
  • 1/3 cup light brown sugar
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups wheat flour (buy the white-wheat flour at the store)
  • this makes about 48 muffins

Heat oven to 350. In a small bowl, combine the last 4 ingredients and set aside. In a bigger bowl, mash up the bananas and then add in the egg and whisk until combined. Add in the yogurt, oil and avocado and mix, and then add in the sugar, syrup and vanilla and mix. Fold in the dry ingredients until well mixed. Pour into greased mini muffin tins (or papered tins) and bake for 20-25 minutes–until a toothpick can be removed without any goo! These little guys are addicting. Give away most of them before you become a chubby blogger snacking on her third mini muff while browsing pulled pork recipes at home alone on a Saturday….

bmuffsAlso—word to the wise, don’t try the batter before baking. The alien that is using my belly as its home has robbed me of all my intelligence, and I took a spoonful to try for quality control. Check on me in an hour and make sure I haven’t peaced out.

 

JK, I’ll be fine. My favorite food is unpasteurized cheese and this nugget seems to enjoy it just fine.