March reminds of us all things green and good, like peas! Which, coincidentally, are in season right now. So go get some. And make something delish (for example, this amazing rice dish we shared in January). Eat it while you stare at your gorgeous new desktop background. You’re welcome!

  • Pinterest
  • Facebook
  • Twitter
  • Add to favorites
  • Google Bookmarks
  • email
  • Print
  • Tumblr

Bahn-mi Sandwiches | Garlic, My Soul

Chickens, it’s cold in Chicago. And will be, for several months. Enjoy that sunshine if you’ve got it.

Over here, when things are cold and gray, we warm up with comfort food.

This time it was in the form of a Korean sandwich, called banh-mi, which must be Vietnamese for amazing.

Or something like that.

Anyway, we found the recipe on Shutterbean, but we adapted it slightly (because I can’t get my mind around pate and also because I forgot about the fried egg), but it was still delicious. Here’s the recipe, and here’s what we did. This is good for warming up, and is best eaten with a cocktail and a side of chips. Also, this says it will make 4-5 servings, but if you have less people, I guarantee it will still be gone, because it’s.that.good. You will not regret making this, we promise.

Bahn-mi Sandwiches | Garlic, My Soul

Serves 4-5
Ingredients:
For the marinade:

1/4 cup dark soy sauce
2 tablespoons fish sauce
one 2 inch piece of ginger, peeled & minced
3 cloves garlic, minced
1 large shallot, minced
2 tablespoons brown sugar
1/2 teaspoon freshly ground black pepper
1.5 pound pork tenderloin, cut crosswise into 1/2 inch wide pieces

For the pickled vegetables:

3/4 cup white vinegar
1/2 cup water
2 tablespoons sugar
1 teaspoon coarse salt
1 cup julienned carrots
1 cup julienned radishes

For the sandwich:

1 French baguette (we ended up using giant Italian bread- still delicious)
1/3 cup mayonnaise
2 teaspoons sriracha (to taste, we used more)
1/3 English cucumber, cut into 16 spears
10 cilantro sprigs
1 jalapeño, thinly sliced

Directions:

1. Combine all marinade ingredient in a bowl. Add the pork, coat evenly and let marinate for 30 minutes or so.

2. For the veg: bring the vinegar, water, sugar, and salt to a boil in a small saucepan, stirring to dissolve the sugar. Add the veg, remove from heat and let cool to room temperature.

3. Roast the pork in a 375 degree oven for about 45 minutes or until it hits 165 degrees. Basically, cook the pork so you don’t kill anyone (you won’t kill anyone, I promise).

4. Preheat the broiler with the rack as close to the broiler as possible with the ability to wedge the sandwich underneath it. Halve your bread lengthwise. Place cut side up directly on the oven rack and broil until toasty, which won’t take long. Watch the broiler to avoid a burned bread sitch.

5. Combine the mayo and sriracha in a bowl, and then spread on the bread. Top with pork, cucumber spears, pickled veg, cilantro & jalapeños.  Close the sandwich, cut into portions & swoon.

  • Pinterest
  • Facebook
  • Twitter
  • Add to favorites
  • Google Bookmarks
  • email
  • Print
  • Tumblr

Gluten Free Garlicky Chicken and Rice | Garlic, My Soul

Over in the GMS kitchen we are huge fans of versatile recipes.  That being said, this dish can be cooked and eaten in a variety of combinations.  Not only that, it also makes for great leftovers.

There are a couple new (or at least new to us) gluten free products that we are excited about.  The first being the Frontera Garlicky Carnitas Slow Cook Sauce that serves as the base and inspiration for this recipe.  Now, the sauce is originally intended for slow cooking pork; however, we used it for this chicken dish and stand by our choices.

Gluten Free Garlicky Chicken and Rice | Garlic, My Soul

The other new product we are extremely excited about is the new gluten free Mission Soft Taco tortillas.  They are the closest thing some of us have had to a flour tortilla in close to a decade, so the discovery was quite exhilarating.  The gf burrito option is now a legitimate reality.

Gluten Free Garlicky Chicken and Rice | Garlic, My Soul

Ingredients:
2 cups of rice
28 ounces of black beans
2 chicken breasts
2 packets of Frontera Garlicky Carnitas Slow Cook Sauce
2 bell peppers
½ white onion
1 teaspoon cumin
1 teaspoon chili powder
shredded cheddar cheese (optional)

Gluten Free Garlicky Chicken and Rice | Garlic, My Soul

Directions:

1. Cook rice and while rice is cooking prep vegetables and chicken, cutting both into bite size pieces.  Rinse black beans and slightly mash beans to change texture.
2. Cook chicken on medium/high heat then remove from pan.
3. Cook bell peppers and onion on low/medium heat until they soften and the onion browns.
4. Mix chicken and black beans in with the veggies, then add the sauce.  Bring mixture to a boil and then simmer for several minutes.
5. When rice is done season to taste with chili powder and cumin, stirring to distribute spices evenly.
6. Mix together with rice and serve with cheddar cheese as garnish if desired.

It can be eaten on its own, with tortillas, with chips, with really whatever you desire.  Some variations on ingredients include jalapeno for some extra spice, corn for some extra crunch, or cilantro for some extra green.

What is your favorite versatile recipe?

  • Pinterest
  • Facebook
  • Twitter
  • Add to favorites
  • Google Bookmarks
  • email
  • Print
  • Tumblr

Rosemary Roll | Garlic, My Soul

Happy Monday, everyone! This past weekend, Corelyn and I taught our first ever cooking class to a group of our friends, and we just had a blast. We taught the basics through rolls, mac and cheese, and two green bean recipes that we thought would round out our students’ kitchen skills.

Cooking Class | Garlic, My Soul

We have wanted to teach people about cooking from the start. Maybe not straight up classes, but every text message, video chat, phone call, email, or in-person question I get about cooking excites me because I absolutely love cooking and teaching and more importantly, learning.

Cooking Class | Garlic, My Soul

I love questions I don’t know the answer to, because that gives me the opportunity to learn something in the process, too. I love being able to discuss methodology in the kitchen, tips and tricks for making the cooking process easier, and I love talking about food. This class gave Corelyn and I the opportunity to do just that in a relaxed environment with our guinea pigs friends who were super patient with us, asked amazing questions, and taught us a lot about how to teach.

Cooking Class | Garlic, My Soul

One of the recipes we made was rosemary rolls. They were based on the Pioneer Woman’s recipe, because why change something if it’s not broken? We loved introducing yeast rolls to our friends because yeast seems scary, but it’s not. Once you know how to use it, it’s magic. Making your own bread seems so fancy and is just too easy to not make. It’s simple, it’s impressive, it’s pretty, and it’s so delicious.

Rosemary Roll | Garlic, My Soul Rosemary Roll | Garlic, My Soul

These are the rolls that our friends made during class – Steve, and Mitchell, and Jen, and Aaron’s rolls. They are delicious. They are beautiful. They are topped with blue cheese, caramelized onions, and so much love. And those are the best kinds of foods, we think.

Rosemary Roll | Garlic, My SoulWe are hoping to teach so more classes soon, and if you live in the Los Angeles area and are interested, please feel free to email us at [email protected] Thanks to our friends who allowed us to practice on them, and thanks to Jeff for filming the whole thing – hopefully someday soon we’ll have something to show you. (I tried not to swear too much.)

  • Pinterest
  • Facebook
  • Twitter
  • Add to favorites
  • Google Bookmarks
  • email
  • Print
  • Tumblr

Gouda + Caramelized Onion Grilled Cheese | Garlic, My Soul

Alright, y’all. We have one more awesome recipe for you for the delicious week of the grilled cheeses. This one is one of our favorites, and it’s savory, sweet, and salty, which of course is the best of all of the worlds.

This grilled cheese we made with rye bread and suggest you do, too. This added a nutty flavor that we absolutely loved. Topped with gouda, caramelized onions, arugula, and fig jam, this sandwich is definitely to die for you guys. You should have it today. Please. Make me one, and I’ll come over and do the dishes!

Gouda + Caramelized Onion Grilled Cheese | Garlic, My Soul

Ingredients:

butter
2 slices rye bread
2 oz gouda
1-2 oz caramelized onions
fistful of arugula or similar green
1 tbsp fig jam

Directions:

1. Generously butter both sides of both slices of bread.
2. Over a medium high pan, put each piece of bread in the pan, and then layer on the cheese, onions, greens, and jam. Make sure to put cheese on the outside of both so that it melts and keeps the sandwich together.
3. Heat until cheese is melty and the bread is toasted as you prefer. Serve with soup of your choice!

Gouda + Caramelized Onion Grilled Cheese | Garlic, My Soul

Grilled Cheese Week | Garlic, My Soul

We hope that you’ve enjoyed this week of delicious sandwiches – if you still have a craving for a type of sandwich we’ve yet to experiment with, let us know, and we’ll whip something up for you!

  • Pinterest
  • Facebook
  • Twitter
  • Add to favorites
  • Google Bookmarks
  • email
  • Print
  • Tumblr