Japchae is so simple for a meal that is so good. It’s a Korean stir fried vegetable, beef and noodle dish that’s a common staple in Korean homes. I still can’t believe when I make it that the only seasonings are soy sauce, sesame oil, garlic, and sugar – but mixed with all of the ingredients and noodles, it comes together into a fanastically flavorful dish. I’ve made this recipe a few times before, but always with rice noodles or soba noodles. When I found the actual authentic Korean sweet potato noodles in an Asian store the other day, I knew japchae was in my future.
Sometimes, you just want 2 chocolate chip cookies. This happens to me all of the time. I want a super indulgent, rich and buttery chocolate chip cookie, but don’t want to make the whole 36 of them which I’d inevitably inhale over about the same amount of hours. So this is a recipe for making just 2 cookies. And it uses ingredients you might already have laying around anyway. It is great.
I first made these cinnamon rhubarb muffins almost 5 years ago (wow), and I only know that because I noticed my old comment sitting at the bottom of Jen’s post where I originally found this recipe. I did definitely remember *loving* the muffins, and how nice it was that they have rhubarb in them but not their usual strawberry counterpart.
The rhubarb really stands out here against a nice simple cinnamony backdrop, and the wonderful sweet yet very tangy taste of the rhubarb comes through in bursts. I am a lover of tangy fruit like citrus, so rhubarb is especially awesome and feels rare since it’s only in season at this time of year.
In keeping with my love of roasted sweet potatoes, the other day I made this snack on a whim when I wanted something semi-healthy but filling. Here, roasted sweet potatoes get a very light sprinkling of brown sugar and salt, and afterwards are topped with goat cheese and toasted pecans.
Onion rings, to me, are one of the most undeniably delicious snacks. They are usually fried and dripping with oil – do healthy onion rings even exist? I didn’t think so – so I was really excited to try these crispy baked onion rings and see if they could really compare to the fried ones. They are a bit different, but they are certainly good and have a crispy exterior.
I accidentally used medium ground cornmeal though, which was NOT a good idea. My grocery only had medium grind, but it is way too big to work well in this recipe. So I think buying a finely ground cornmeal is a total necessity in this recipe. The medium ground cornmeal was too big and tough to be used for this.
A simple vegetable frittata is one of the easiest breakfasts and also gives a lot of bang for your buck. Yet I still find myself forgetting to make them pretty often. I debated about whether to post this just because I thought it didn’t add anything special or new to frittatas, but hey, maybe all you needed was a reminder of how awesome they are!