This summer, my office relocated to a different part of our city. We are now across the street from an Asian supermarket. I have started exploring it, and I recently bought a tteokbokki kit—it came with a portion of rice cakes and a sauce powder packet for making the traditional Korean sweet and spicy sauce. I made sure to read the ingredients carefully to make sure that it had no wheat gluten in it. (It did have wheat starch, but that is not an issue for me.)
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Although you aren’t to know it from my lack of posting, I have been continuing to eat amazing gluten-free food. Thank goodness.
Here is a recent dinner—tomato risotto. Risotto is one of those incredibly versatile dishes. You can have rich, hearty risotto in the depths of winter (see current winter storm conditions…) or light, delicate risotto in hot weather (I am currently thinking about a lemony shrimp risotto that I want to make sometime this summer).
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There are certain activities that help keep me sane—such as walking, reading, taking photos, writing—and during the pandemic, I have been trying to make them a priority. One of these activities has always been creative cooking—me, in the kitchen, experimenting away. This blog was born purely so I could blend cooking, photography and writing all together.
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This was a fantastic meal I made recently. I used thai green curry paste and coconut milk to make a delicious sauce. The curry featured chicken, green peas, green onions and zucchini. It was spicy and infused the rice with flavour. I will definitely make this again soon.
There is an amazing array of lunch options near my work. One of my favourites is chicken biriyani. It makes a filling lunch, but luckily, also provides fantastic leftovers. This is my favourite way to have leftover biriyani. I fry an egg or two in butter, reheat the biriyani slightly in the microwave, place the eggs on top of the rice and drizzle any remaining butter over the eggs and rice. Amazing, and fast.
This is comfort food at its finest. I made this delicious kimchi stir fry yesterday. I was trying to recreate a meal I had at a Korean restaurant.
A Flour By Any Other Name 