This Pesto Barley Salad looks really healthy, right? Balanced, vibrant, and potentially packed with a good stack of vitamins. It looks that way because it is! I know this is a shock, especially after I warned you things were going to get dangerously decadent from now until New Years. Don’t go thinking I’ve gone back on my word. I have recipes planned that will rob you of every last reserve of willpower you have. But not today. Today, I bring you a salad because we are in the midst of that blissful gap between Canadian Thanksgiving and Halloween. So, let’s give a few vegetables a whirl. You know, just to say we did.
When I started thinking about today’s Vietnamese Coffee Caramel Corn I had no idea it would be so easy to make. Too easy! This corn is so simple, it’s dangerous. Today’s recipe is one of those recipes I wish I could unlearn because I have zero self-control in the face of this corn. I’ve always been a bit of a popcorn fiend but this corn really kicked it up a notch. Oh, and the recipe makes a ton, so you can happily eat your way through a ginormous bag of it until your dentist disowns you…Or you can give it away as gifts. Actually, I’m going to say you *should* give some of it away as gifts. You will immediately regret it but you will be doing yourself a kindness.
Today’s Korean Fried Tofu Mazemen Ramen combines three of my favorite things: Japanese food, Korean food, and vegetarian-friendly food because I am friendly with many a vegetarian. For those of you who are perplexed by the fourth word in today’s recipe title, don’t panic. It’s nothing weird or hard to make. In fact, it might actually make the recipe easier. Mazemen is a type of ramen that is served without broth. Yeah, no need to make soup. It’s typically served during the summer, or at least it is here in Toronto, and it often features a variety of toppings as well as a sauce. The idea is to admire the bowl for a moment before piling in sauce and giving it a good swoosh. Yes, the old pile and swoosh.
Okay, guys, hold onto your hats! The