D-Pop Korea Japan on We Heart It. http://weheartit.com/entry/19204003
This looks tasty.
beautifulpicturesofhealthyfood:
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beautifulpicturesofhealthyfood:
I WANT
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I end up getting sushi probably once a month on a night when Nate has class. I would want it more but it gets expensive and I try to limit eating out in general. This picture has me craving some though.
I got an oyster mushroom growing kit for Christmas. I started them on the 22nd and they should be the right size to pick and eat on Friday. The first picture is from yesterday, and the second picture is from today. Today, they are twice the size that they were yesterday.
fight-for-it-until-you-get-it:
RECIPE:
Minutes to Prepare: 10Minutes to Cook: 25Number of Servings: 16Ingredients
Olive Oil Spray for pan
2/3 cup mild honey (preferably organic)
1/3 cup natural, unsweetened cocoa powder
1/2 cup white, whole wheat flour
1/4 tsp aluminum free baking powder
1/4 tsp baking soda
1/2 cup unsweetened applesauce
2 TBSP olive oil
1 large egg, at room temp
3/4 tsp pure vanilla extract
Directions
Makes 16 (2”) brownies
Preheat oven to 350. Spray 8 inch square pan with olive oil. Set aside.
Place the honey in a large glass measuring cup, Microwave on high power until the honey is runny and just bubbling, 45 to 60 seconds. Add the cocoa and stir with a fork until well combined. Let cool to room temperature.
In a small bowl, place the flour, baking powder, baking soda and salt. Whisk until well combined.
In a large bowl, combine the applesauce, oil, egg, and vanilla. Whisk together until well blended. Add the honey-cocoa mixture and whisk until smooth. Add the flour mixture to the liquid mixture and stir until no traces of flour remain. Scrape the batter into the prepared pan.
Bake until the surface looks dry around the edges of the pan and a toothpick inserted in the center comes out with moist crumbs clinging to it, about 25 min. Do not overbake. Place the plan on a cooling rack and let cool completely before slicing into 16 squares. (Store the brownies in an airtight container at room temp for up to 3 days.)
Number of Servings: 16
I Just made these, they are amazing and you honestly can’t tell the difference. YUMYUM! Thats how mine turned out on the right :D:DI’ve been looking for healthier browniwes FOREVER. My craving can be satisfied now! :D
Dinner Tonight: Momofuku Ramen
I’ve been cooking out of David Chang’s Momofuku cookbook for about a year, so it was finally time to break down and try the ramen. I’d held out because it’s a pretty daunting undertaking.
There’s a shredded pork shoulder. Roasted pork belly. A chicken stock made from pounds of chicken necks and backs. A Japanese barbecue sauce called “tare” made from another chicken back and a third of a pound of bacon. A sous vide egg. A thousand possible garnishes and embellishments. And I didn’t even TRY to make my noodles from scratch.
The end result is fantastic, but holy hell is it a lot of work. Not hard work, certainly, but a multi-day affair that will claim most of the pots in your kitchen at one time or another. I have a definite appreciation for single-focus ramen shops. The work and care that goes into truly exceptional ramen is easily enough to occupy a kitchen.
Also, one clear reason that everything Chang does tastes so good is that it’s all just bathing in fat. My kitchen is coated in this patina of schmaltz, pork fat and bacon grease.
In no way should you construe that in a pejorative sense.
