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Miso Oat Porridge

Miso Oat Porridge

My sweet tooth doesn’t generally kick in until after breakfast. Unless we’re talking homemade apple pie, I’d rather save the sweet stuff for lunch or dinnertime. This goes not just for crappy sugary cereals, but pancakes and waffles too.

Don’t go all Amanda Bynes on me. I promise you, I do love a big stack of blueberry pancakes fresh off the griddle. However, unless it’s a lazy, off-work morning and nearing close to lunchtime, I usually want to wake up to savory, not sweet.

Miso Oat Porridge

I’ve been seeing a lot of savory takes on oatmeal lately, and given my typical morning temperament, I decided to give one a chance. I chose a recipe from 101 Cookbooks, a blog I’ve been following for quite some time now. The recipes you’ll find there are generally simple but elegant, and always make me want to dive in.

This particular recipe calls for just four ingredients, along with a handful of your chosen toppings. As simple as it is, it really reinvents a morning bowl of oats. Toasty, and slightly salty from the miso, the bowl really becomes what you decide to chop up and throw on top of it.


Funny how just a few posts ago I was pleading for help on what to do with radishes. Now I’m eating them for breakfast.

For this, I went with some fresh herbs and minced onion to compliment the miso, and thinly sliced radishes to add a bite to the subtle, sweet flavor of the butter. Delish. I felt great after eating this, and will be adding it to my morning rotation, radishes and all.

Have you tried any interesting versions of savory oatmeal? I’d love to hear about them!

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Summer Rice and Quinoa Tabbouleh with Beets

Summer Tabbouleh with Beets

Can we talk about how fast life moves after graduating from college? And I’m not even at a 9-5 job anymore. Nor do I have kids…I can’t image how time will feel when that happens. I’m picturing similar to how this 800 mile per hour high speed train would feel, if it ever gets built.

This summer seems like a blur. Late August and evening sweater weather, how did you creep up so fast? Please leave me be for another few weeks. I need some time to contemplate. (i.e., to lay on my back in a pool, and stare mindlessly up at the sky). Ya feel me?

At least I can say the past few months have been entertaining ones, and packed with a tabbouleh salad full of new experiences. This last week, I had the opportunity to teach yoga to a class of senior citizens, a group of former homeless drug addicts, and Temple University’s volleyball team. Man, was each experience different. And tremendously rewarding. Occasions like this really make me reevaluate life. If only I had more time to ponder over those feelings. In a pool. Or a lake. I won’t be picky, summer, if you just stay a bit longer.

Summer Tabbouleh with Beets

So while life has been busy and all over the place, I’ve been making a lot of no-recipe tabbouleh salads. Ones in a huge bowl that will last for the week, and are packed with farmer’s market veggies to keep me charged and thinking straight.

On these occasions, there are no measuring cups or spoons present, excluding the one I’m using to taste as I go. There is no exact science involved. Or open laptop being splattered with veggie juice, tracking every ingredient’s use. While I love recipe development, more often than not, this is how I enjoy cooking the most. Improvisation based off of the ingredients I have at hand.

I hate to snub you guys of a precise directions here, but I want you to simply use this as inspiration to create your own version of tabbouleh. No stressing if you’re missing ingredients from the recipe, well, because there is no recipe. And no freaking out if it doesn’t look like some photo. Below is simply a loose blueprint to get you started. Also, just an FYI, one beet can go a long way. You don’t need much to add that gorgeous pink vibrancy you’ll see in the bowl above.

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This summer, I started a new photo project involving veggies and people – two of my favorite subjects to shoot, of course. Once I complete the series, I’ll give you all more details. It will likely take a bit of time, but so far it’s been a blast and I’m excited to eventually share it with you guys!

For my latest shoot, I got a hold of some radishes fresh from the ground, green tops intact. The peppery veggie was and is a truly lovely ingredient to photograph. Stare at one, from tops to tail, and you’ll notice it has so many aesthetic elements to display. Beautiful.

It’s also a rather beautifully unique ingredient in the kitchen, and somewhat of an infrequently utilized subject of my cooking. Which is why I’d love your help.

I think I’ve featured radishes just once my blog, in this Brown Bread with Radishes recipe. Twice if you count them in this Asparagus Feta Wrap, but here radishes really weren’t the main star.

Both are recipes I’ve repeated on several occasions, but this year, I’m looking for new ideas. I’d love to hear how you use radishes. What are you favorite ways to eat them? Raw? Cooked? Sliced, diced, buttered, braised, pickled? You tell me.

Share with me your standby radish recipes. I’d love to hear them. And make them too!

Brown Bread with Radishes

I rarely make bread.  I love the smell.  I love the taste.  I even romanticize the drawn out process.  But frankly, it’s not currently a top priority of mine to set aside the time required to do it.  Particularly at this time of year.  Maybe I’ll change my mind when grey hair starts conquering my head and boredom overlays my retired brain, but at the present moment I’d rather spend hours with my bike than my oven.

However, I’m still a juvenile baker at heart though, and always will be.  I still cherish lick-able beaters, gooey oven-baked brownies, uncooked cookie dough, and all that other baking-related jazz that doesn’t require hours and hours of sitting and waiting.

Luckily there are a few no-yeast, no-rise breads that fall into this category.  Like the recipe for this brown bread, which both comes together quickly and also bakes up in no time.  It’s one of my favorites because it’s packed with whole wheat flour, AKA fiber, and has a really uniquely wheaty taste.

Sometimes I use orange zest, rather than lemon, which creates a great breakfast bread, perfect with orange marmalade or jam.  I decided to stick with lemon zest this time around, figuring it’d go better with the garden-pulled radishes with which I’d be topping it.  I run out of things to do with radishes, so when this idea came across my mind, I jumped on it.  Crunchy and naturally peppery, the thinly sliced spring specialty pairs perfectly with a dense bread such as this one.

Click here for recipe…