My first recipe experiments were in a shared dorm hall kitchen during my freshman year of college. Unfortunately, those meals were mostly forgettable. What I do remember is that my neighbor, homesick for her native Korea, thought I made the perfect taste-tester. She would cook dishes that were unfamiliar and exotic to my rural Utah … Continued
When I’m in the mood for something filling but not heavy, tasty but healthy, I turn to rice bowls. They are the perfect gluten-free easy meal.
OK, so there probably isn’t Asian meatloaf. What I mean to say is that the meatloaf recipe is inspired by Asian flavors and ingredients. This particular meatloaf made my meals-ready-to-go list because it can be prepared and then sliced into about 8 portion sizes that will last you throughout the week or which can be frozen for lunches later on.
There’s a market on 9th South and 5th East, just west of Liberty Park, that carries the widest variety of South Asian foods in the city of Salt Lake, from seasonally-available roasted duck and fresh Thai eggplant to curry powder and an aisle of every noodle type imaginable. I went to this market and came away with a bag of Thai dumpling flour. Hard to resist making some steamed buns.
Today was another cake-baking day. My mom has a brunch once a year to which I usually bring a fruit plate or something boring like that. I jumped at making dessert this year, instead. I now do this for most events I’m invited to, because a) dessert is my favorite meal of the day, and b) I know that if I make it, I can eat it. But I digress. This post is about tuna poke, not cake. It’s just that the tuna was the lunch we nibbled at while frosting the cake.