Korean BBQ Sause

I'm filing this recipe under meats, but it's really just a sauce. You can use it on anything!

Ingredients

1/2 Cup Pear Puree
1/4 Cup Onion Puree
4 Cloves Garlic
1 Green Onion
2 TBS Soy Sauce
2 TBS Brown Sugar
1 TBS Sesame Oil
Pepper

Cook the ingredients. Put on food.

Crispy Chewy Sourdough Pancakes

Pancakes are a sort of indulgent weekend breakfast for Ed and I. This recipe takes some of the guilt out of eating bread for breakfast by making it fermented bread.

Serves 2 | Makes four 10" Pancakes

Ingredients
Sourdough Starter (about 1/2 cup)
3/4 cup, plus 1/4 cup Flour
3/4 cup, plus 1/4 cup Water
2 Eggs
2 Tbs Sugar
1/2 tsp Salt
1/2 tsp Baking Powder
Healthy oil for cooking, I use coconut oil

The night before, combine the sourdough starter, flour, and water in a medium sized bowl. Consider using a combination of whole wheat and white flour for added flavor and nutrition. Cover the bowl with a clean dish cloth and let sit on the counter overnight.

In the morning, transfer 1/4 cup of the sourdough starter into a clean glass container. Mix in 1/4 of flour and 1/4 cup of water, cover, and set aside for your next project.

To the remaining sourdough starter, add the eggs, sugar, and salt. Heat a 10" skillet over medium low heat. Add a tablespoon of oil to the skillet and about a quarter of the batter. You may need to smooth out the batter to cover the bottom of the skillet. Cook until the bottom is golden, flip and cook till the second side is golden. Repeat with the remaining batter. Keep finished pancakes in a warm oven until ready to serve.

Root Vegetable Pie

Simple Roasted Leeks

Roasting vegetables is probably the best way to eat them. I joked at a recent dinner party that's it's been a long time since I've eaten lettuce - raw vegetables, just not my thing. But I love roasted vegetables. I'd estimate about half of what I eat is some kind of cooked veg. This recipe is one of my new favorites.

Leeks are delicious and really good for you. Until recently, I'd only really had leeks in soup. Oh what I was missing! Like most vegetables, roasting leeks concentrates their flavor and brings out their natural sweetness. All you need to add is the tiniest bit of salt and oil for a super yummy treat. 

Ingredients

1 Leek

1 Tbsp Extra Virgin Olive Oil

1 tsp Miso Paste (can sub 1/4 teaspoon salt if you don't have miso)

2 Tbsp Shredded Hard Cheese (about 1/2 oz, I used Asiago)

Fresh ground pepper to taste

Preheat the oven to 325. 

Chop the roots and tough leafy greens off the leek. Slice the leek stocks in half lengthwise and discard the outermost layer. Rinse any soil from between the outer layers. 

Mix the EVOO and miso, then brush it onto the cut surface of the leek (if not using miso, brush with EVOO and sprinkle with salt). Slice the leeks crosswise into 2 inch sections and line them up on a parchment lined baking sheet. Sprinkle with pepper and cheese. 

Bake for 40 minutes and enjoy.