Blog Archives
Quick Recipe: Korean Garlic Soy Chicken
Despite being big fans of Asian foods, the two of us have only recently come around to find that Korean food is really yummy. In fairness, it hasn’t had much exposure prior to the past decade thanks to the rise of Korean BBQ restaurants and other efforts to further the cuisine in western civilization. We happened upon this sort of stir fry two years ago in Jasmine, the restaurant at Stony Brook University’s Wang Center. We enjoyed it so much we ended up making a copycat version of our own that was as close as we could get it. This garlic-soy chicken has a really dark, awesome flavor bolstered by the addition of sesame oil. If you like garlic and stir fry, this is totally up your alley. Be warned though, there is a lot of garlic in there, so unless you’re like me and Meg and particularly enjoy the smell of garlic, you may need to brace yourself.
Smoothie Sunday: Grape Smoothie
I have a bit of a complicated relationship with grape. As a fruit I enjoy grapes. I can just sit and eat grapes as a snack or dessert and everything is a-ok. But yet I haaaate grape flavored things. To me a lot of grape flavored things don’t actually taste all that much like the grapes I eat as a snack. Or perhaps grape flavored things just bring about flashbacks to having to take grape flavored medicine as a kid. Either way, to this day I still generally avoid grape flavored things. But since grapes as a fruit are good, I figured a grape smoothie was worth a try.
What you’ll need.
Cheat Codes: How To Make A Tostada Meal
People who are following PCFG may remember tostadas, from our post on how to make your own Crunchwrap from Taco Bell. They’re a lightly fried, crispy, corn tortilla that somewhat resemble a giant tortilla chip or a flat taco shell. They work really well for a number of different simple dishes or recipes.
But wait, actually, a tostada is also just the name of a meal in Mexican cuisine. Shit, this might be confusing. (Actually, it’s pretty simple. It’s made out of the aforementioned tostadas, and can be prepared in minutes.)
Quick Recipe: Simple Indian Dressing
One of the larger cornerstone ingredients in Indian cuisine is yogurt. Not the sugary, granola-laden dessert versions we enjoy here in America, but just plain-ass regular yogurt. It gets used for marinating meats, is turned into drinks like kefir, and can also be used as a condiment. Lately I put together this simple little recipe that sprang out of my love for burritos and curry. Surely, those two can’t combine, right? Well actually they do quite well. For anyone from the Long Island area, we recommend the hell out of a little hole in the wall that serves Indian-Mexican fusion, Taco Express in Selden, NY (ignore the handful of bad reviews complaining about service, we’ve never had any problems).
Anyway, this particular recipe is for a quick little dressing that does a good job of bringing that delicious, warm curry flavor to the table without requiring a ton of time or effort. Eat it on rice, in burritos, on sandwiches, salads, etc… It’s delicious and goes well with almost anything!
Smoothie Sunday: Strawberry Almond Peach Smoothie
Full confession: this was originally supposed to be a peach cobbler-like smoothie but the second peach I had got eaten before I made my smoothie. So I had to improvise. Luckily it still turned out really yummy. If you do want to make this a peach cobbler smoothie, just use 2 peaches and cut out the strawberries. Either way this will be a lovely late summer smoothie.
What you’ll need.
The Poor Couple's Food Guide 
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