Dressings & Dips

Ssamjang - Korean Dip

This funny looking word is a salty umami bomb. It's made specifically made for a Korean dish called Ssam, which is basically meat and kimchi wrapped in lettuce. Just like with most homecooking, every family makes it differently, with theirs being the best of course. Traditionally the wraps are supposed to be bite sized, which is why my favorite memory of this dish is watching my family excitedly stuff as much as possible into their lettuce bundle, and try to shove it all into their face at one time. This is probably why I can't make a small burrito or spring roll to save my life. 

This dip is simple to make, and uses every day Korean ingredients. Let's dive in.

Ssamjang - Korean Dip

Vegetarian Gravy

Ahhh, the gravy. The bow that ties everything together in a meal. 

Usually, you see this made with all of the bits from roasted meats or the odds and ends of whatever animal of choice. Although delicious, that's not an option for the vegetarian husband of mine. Heck, we could just not make it. Creamy mashed potatoes stand on their own ground as far as I'm concerned. 

But if you're a lover of gravy, the absence of it will be greatly noticed. So, I give you here the gravy that is vegetarian and honestly great for anyone sitting at the table. 

Vegetarian Gravy

Crock Pot Apple Butter

Autumn in Washington State is a magical time in our farmers markets. There is a bounty of squash, hearty greens and of course the mighty apple. 

In the state where most apples are born in the good 'ol U. S. of A., I was amazed that my born and raised Northwestern husband didn't know what apple butter was. Of course, not every family from the same region eats the same meals, but I have a feeling my (half) southern roots might have given me a higher chance of exposure to the buttery gold. I knew I had a task - nay, an obligation - to make this a familiar spread in our household.

Crock Pot Apple Butter

Chimichurri

Seriously. I just can't quit chimichurri. 

I think it has something to do with the FACT that this tastes delicious on 92% of all foods on this earth. Does it replace Sriracha? I dare not compare the two, as cows and balloons are not the same thing. 

The freshness of the herbs and garlic bite must hide the crack that a tiny creature puts into my chimichurri every time. What's more mysterious is how something so deliciously addicting can be made in minutes. Let me show you how I make mine. 

Chimichurri