bean sprouts Archives - Foxes Love Lemons

Quick-Fix Fancy Shrimp Ramen

Lori Yates — Mon, 16 Feb 2015 12:00:09 +0000

My blog should really have two taglines, but there was only room for one above. The second one is “encouraging people to enjoy the act of cooking at home.”

While Jeff and I love going out to our favorite restaurants once (sometimes twice) a week, other than that, we are cooking at home. Even if it’s just simple sandwiches and salads, we think the effort we put into it is worth it.

Cooking a meal together gives us a chance to catch up before we go about our evening activities, like more work (ugh) or schoolwork (Jeff is working on a master’s degree).

Lately, I’ve been thinking a lot about how to encourage more people to follow this lead. Two strategies I recommend are prepping ahead, and using a little help from the grocery store when you can.

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Thai Tofu Pizza with Spicy Peanut Sauce

Jeff Yates — Mon, 24 Feb 2014 12:00:14 +0000

My husband LOVES making pizza – he grills it in the summer, bakes it in the winter, and comes up with a new flavor combo each time. In this monthly “guest post,” I’m going to sit back, relax, and maybe take the occasional photo while Jeff makes me a pizza and tells you about it. Here he is:

I remember the day Lori asked for this most recent pizza post. She said something along lines of . . . “I want a really tasty pizza. But you know, not the usual. Like, less Jeff stuff.”

I took this to mean no smoked meats, no double pork, more fresh veggies, and probably a lack of copious amounts of cheese. Thai food struck me as a theme right off the bat.

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Asian Shrimp Salad with Gochujang Dressing

Lori Yates — Wed, 17 Jul 2013 13:00:00 +0000

Remember when I explained the giant tub of gochujang (Korean chili paste) that has been hanging out in my fridge since the Super Bowl, when my husband used it to make some Korean meatballs?

Yep, it’s still in there, lurking….in the back….being ignored. I don’t know why – it’s a little bit spicy and a little bit smoky, and adds a depth of flavor to any dish that needs some Korean flair. I just never notice it back there, behind the hummus.

I moved it to the front of the top shelf – it’s too delicious to let expire. A reader comment suggested I make salad dressing with it, so that’s exactly what I did.

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Kimchi Fried Rice

Lori Yates — Thu, 21 Mar 2013 16:30:00 +0000

What goes well with Korean meatballs? A little bit of Kimchi Fried Rice. What is kimchi? Well, according to Wikipedia:

Kimchi (Korean: 김치 Korean pronunciation: [kimtɕʰi]; English pronunciation: /ˈ k ɪ m tʃ i/), also spelled kimchee, kim chee or gimchi, is a traditional fermented Korean dish made of vegetables with a variety of seasonings. It is Korea’s national dish, and there are hundreds of varieties made with a main vegetable ingredient such as napa cabbage, radish, scallion, or cucumber.

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