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Steamed Veggie Ramen Broth Bowl {with Fried Egg}
I enjoyed a lovely lunch date with Shelby and her roommate Clare. It was a post-birthday (for Shelby), pre-move in to a new cool place (for Shelby & Clare)…kind of celebration. Shelby chose a VERY popular restaurant called Buttermilk Kitchen. However, our hunger level and their wait time didn’t mesh so well. So we bailed and opted for Noodles. This recipe post is a recreation of the fresh & delicious Steamed Veggie Ramen Broth Bowl {with Fried Egg} I ordered.
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Kung Pao Chicken Soup
I took a popular Chinese Take-Out dish and turned it into a healthy make at home meal. Our Kung Pao Chicken Soup is not sodium or MSG laden. Instead it’s packed with fresh aromatic ingredients and some classic Asian flavors.
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Korean BBQ Beef {in the Slow Cooker}
I decided to take my favorite slow cooker pot roast recipe and give it a complete makeover. Bing, bam, boom. Korean BBQ Beef. Simple as that and oh so delicious.
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Ahi Tuna Burgers {with Avocado Aioli & Sriracha Mayo}
Ahi Tuna Burgers with Avocado Aioli & Sriracha Mayo. After we fell in love with Salmon Burgers, Ahi Tuna Burgers seemed like a natural progression. A nice simple mixture of diced ahi tuna, with a little sesame oil, scallion, ginger, and soy is all you need.
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Shrimp Fried Farro
I had my heart set on Fried Rice. Having no rice in the house was just a minor set back. Introducing Shrimp Fried Farro. Welcome Winter Thyme 2014. Today is our second straight day of snowbound living for the second time this year. We live in the sunny south, where the peaches grow and our people are as sweet as our tea. We’re not accustomed to waking up to this, although I must say it’s quite beautiful.
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Sesame Chicken {Lower Sodium}
Sesame Chicken. This recipe recreation was too good not to share. We recently made a fabulous dipping sauce for some sweet potato steak fries and the key ingredients were agave nectar and soy sauce. One taste of it and my love for sesame chicken came rushing back.
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Egg Fu Yung {Share the Love}
Egg Fu Yung Yesterday at the office we celebrated The Egg. With Brunch. We called it our Good Friday Eggstravaganza. I’m sure you’re picking up on the fact that we love to cook and bake and eat together, it’s how we Share the Love. All while working hard to meet a sales goal. It’s a delicate balance but one we manage quite well.
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Wonton Soup {with Shrimp & Kale}
I’ve been warming up my Chinese cooking skills (skills is a strong word, I broke out some recipes) this week and decided to try my hand at Wonton Soup.
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Sesame Brussels Sprout Slaw
Sesame Brussels Sprout Slaw We love slaw at our house and change up our recipe often. But this version was very different. The sesame oil & seeds added that yummy nutty flavor which worked so well with the balsamic. We’ll surely have this one again.
