Sunday, March 27, 2016

Kimchi Tofu Egg Fry

I've been running on one whirlwind after another. Between flying back and forth from the Southwest and fighting a weird flu-cold thing and THEN throwing a fantastic Sock Hop for the 100 families I work with, there hasn't been a whole lot of time for creativity on my plate. But, last weekend I had the house to myself and kimchi in the fridge. I knew I wanted to try something new. And I also knew I had to cook for only my self. It was time to take a chance. Get that fermented cabbage into a fry pan with some tofu and put some fried eggs on top. This recipe is surprising AND delicious. Get ready to treat your self. And yes, please say that in a tone that Donna would on Parks & Rec.

  • 1/4 cup fried tofu
  • 1/4 cup kimchi
  • 1/2 tsp Chili powder
  • Dash of salt
  • 2 eggs
  • 1 tablespoon oil

Slice a 1/2 inch slab of semi-firm tofu. Cut into cubes. Grab a medium-sized fry pan and heat 1/2 tablespoon oil over medium-high heat. Once hot enough, put the cubes of tofu into the pan, and let those babies fry! Season with chili powder and salt. 

Once the tofu starts to brown, get that kimchi into the pan. Stir fry for 4-5 minutes. You'll know everything is ready when the tofu is very firm and golden all over. Clear the pan.

Then put the other 1/2 tablespoon in the pan and heat over medium heat. Crack two eggs directly into the pan, and fry! Season with a dash of chili powder and salt. 

Layer the tofu and kimchi onto a plate and place the fried eggs on top. Serving with sriracha is recommended! 

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Eat well! Be well!


Sunday, March 20, 2016

DIY Adult Ramen

I'm not going to lie. Today's entry is going to be pretty elemental, pretty old school, pretty throw-back to my college days. And yes, it does require going to the store and buying a $0.99 package of Top Ramen. BUT, before you judge, I caught whatever plague everyone else is getting. I've been so sick for the last week, its been taking all of my energy to even get out of bed in the morning. Really, the only thing that has been tasting good lately is ramen. It's a crazy sickness that's been affecting everyone I know, and so I hope this blog post finds you well! 

The thing is though, I've dressed up this ramen. I added REAL chicken, radishes, and mushrooms. I also did NOT use the sodium-bomb that is called the "spice packet". It's been boiled in chicken bouillon and I added an egg. So it's like a chicken noodle egg drop soup that's been dressed up with a hint of lime and sriracha. It's like your old college favorite ... but classier. 

Say what you will about this simple meal, it's filling and warm. Two things you need most when you're fighting a fever and have little energy. Let's get to it then, shall we?


  • 1 Top Ramen Package
    (it really doesn't matter what flavor you have, you won't be using the spice packet any way)
  • 1/2 cup cooked, shredded chicken
  • 1/4 cup sliced radish
  • 1/4 cup sliced mushrooms (optional)
  • 1 egg
  • 2 cups water
  • 1 tablespoon bullion
    (dissolved in water ... you could also skip the water and the bullion and just use chicken stock instead!) 
  • 1-2 squeezes lime juice
  • 1 tablespoon sriracha 
Bring two cups of water +  bullion or stock to a boil. Place the dried ramen noodles into the boiling water and cook for three minutes. At the end of those three minutes, crack the egg into the boiling pot. Quickly whisk the egg around until you see the yolk separate and firm up. Then, reduce the heat to medium-low and add the veggies, chicken, sriracha, and lime juice. Cook for 1 more minute, and then get ready to enjoy this easy noodle soup!

I'm starting to feel a little better, so get ready for those fancy recipes you're used to! 
Per usual, eat well! Be well! And really... don't get sick. It's the worst. 


Sunday, March 6, 2016

Flashback Food: Beach Fresh Oysters

I wrote the beginnings of this story while recently attending a food writing workshop, led by Molly Wizenberg. I hope you find it entertaining, please let me know in the comments if you do!!

Weekends are precious pockets of time, especially reserved to spend together. Usually it is the only time we have to really connect, and adventure (more importantly!). I learn the most from him when I'm outside my comfort zone. And this day was no different. 

We packed into his brother's car and headed towards the peninsula. I looked up and realized we were crossing the Tacoma Narrows Bridge. I secretly hate this bridge. My mind always flashes to this black and white image of the bridge rocking and rolling to the typical whipping wind known to plague the area. Right before the image fades, the bridge collapses into the cold sound below. 

So instead, I looked up at the arches and the rain dotted windshield to keep my mind occupied on something less morbid. 

I kept saying loud affirmations in my head to pump myself up, because soon I'd be on a beach gulping down my very first fresh oyster. And then I took a picture to post to Instagram. If the whole internet world knew that this about to happen, then I couldn't wuss out. 

We kept traveling, and the more we passed turnoffs that look reasonable enough to stop at, the more anxious I became. "Where are we going? Does he actually remember how to get there?" ... I get super judgmental when I'm nervous...

"I don't do things like this", I thought to myself, "He and I are so different. What is his family going to think of me?" And then we turned.

We finally get to the intended beach, the one he has been going to since he was very little. It's different than I expected. There are patches of grass and the parking lot feels like it's practically on top of the sand. As we wait for his parents, I start reading all of the warning signs posted around the lot. 


Yikes. My mind immeadiately goes to the thoughtful advice of my grandmother, "Why dig it up yourself when someone else already has done it for you?" That's the kind of philosophy my family lives by. But me? NO. I'm going to do this. I'm going to be different. Let's get started before I run back to the car and lock the doors. 

Everyone is accounted for, I grab my blue Northface, and we head down to the grey, gritty beach. His parents set out deep buckets and short shovels, shuckers, and extra water. And then they sat down on the smallest stools I had ever seen. The scene is simple and quiet, but my insides are bursting loudly still with random thoughts and fears. I'm completely out of place. But before I can dwell in self-pity for too long, he hands me a shovel and points me to a mud puddle where we will start digging. Between the ocean air and the heavy lifting, I feel covered in salt. Though the rangers back at the parking lot told us that this year's harvest was lack luster, we were making a good haul. 

I must have lost track of time, because all of a sudden his uncle was looking at me. His eyes tell me, "It's time." He's holding three shucked, wiggly oysters and one of them is for me. Excited and disgusted, I hold the bumpy grey shell and stare at its pale, slimy insides. "BOTTOMS UP!", he said. I closed my eyes and let the animal slide down my throat. I did it, I made it. 



  • 1 awesome boyfriend + family
  • 1 beach with oysters planted (for Washingtonians, find a beach here)
  • 1 freshly dug up oyster, shucked
Drive to the beach with shuckers, shovels, and courage in tow. Get out of the car and walk yourself to the beach, with the tools previously listed in hand. Find a puddle with a shell sticking out of it, and start digging. 

Clean the shell in a deep bucket of water. Grab your shucker and pop that baby open. Look at your boyfriend, close your eyes, and gulp it down. Oysters come freshly seasoned with salt water from the ocean. 


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More stories like this to come!