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cake"},{"term":"ricewine"},{"term":"rockyroad"},{"term":"roe"},{"term":"rosemary"},{"term":"royal"},{"term":"salsa"},{"term":"saltedegg"},{"term":"savory"},{"term":"scones"},{"term":"scotchegg"},{"term":"side"},{"term":"slowcooker"},{"term":"smores"},{"term":"soba"},{"term":"soondubu"},{"term":"soups"},{"term":"soy"},{"term":"spice"},{"term":"spread"},{"term":"steamed"},{"term":"summerroll"},{"term":"superbowl"},{"term":"susangkomen"},{"term":"sushi"},{"term":"sustainable"},{"term":"sweetpotato"},{"term":"syrup"},{"term":"tahini"},{"term":"tarte"},{"term":"tiramisu"},{"term":"tomato"},{"term":"tots"},{"term":"traditional"},{"term":"trump"},{"term":"udon"},{"term":"vanilla"},{"term":"vday"},{"term":"veggies"},{"term":"vietfood"},{"term":"walnut"},{"term":"whipped"},{"term":"wholegrain"},{"term":"whoppers"},{"term":"winter"},{"term":"yams"},{"term":"zucchini"}],"title":{"type":"text","$t":"Miss Hangrypants"},"subtitle":{"type":"html","$t":"A general surgery resident getting through residency one cookie at a time"},"link":[{"rel":"http://schemas.google.com/g/2005#feed","type":"application/atom+xml","href":"http:\/\/www.misshangrypants.com\/feeds\/posts\/default"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3604763622536298444\/posts\/default\/-\/vegetarian?alt=json-in-script\u0026max-results=5"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.misshangrypants.com\/search\/label\/vegetarian"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"},{"rel":"next","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3604763622536298444\/posts\/default\/-\/vegetarian\/-\/vegetarian?alt=json-in-script\u0026start-index=6\u0026max-results=5"}],"author":[{"name":{"$t":"Miss Hangrypants"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/02442963694611177914"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"generator":{"version":"7.00","uri":"http://www.blogger.com","$t":"Blogger"},"openSearch$totalResults":{"$t":"39"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"5"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-3604763622536298444.post-7200021027076411321"},"published":{"$t":"2019-09-03T21:27:00.000-04:00"},"updated":{"$t":"2019-09-05T20:49:01.869-04:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"balsamic"},{"scheme":"http://www.blogger.com/atom/ns#","term":"bread"},{"scheme":"http://www.blogger.com/atom/ns#","term":"breakfast"},{"scheme":"http://www.blogger.com/atom/ns#","term":"brunch"},{"scheme":"http://www.blogger.com/atom/ns#","term":"egg"},{"scheme":"http://www.blogger.com/atom/ns#","term":"frenchtoast"},{"scheme":"http://www.blogger.com/atom/ns#","term":"mushrooms"},{"scheme":"http://www.blogger.com/atom/ns#","term":"parmesan"},{"scheme":"http://www.blogger.com/atom/ns#","term":"savory"},{"scheme":"http://www.blogger.com/atom/ns#","term":"toast"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetarian"}],"title":{"type":"text","$t":"Parmesan French Toast with Garlic Balsamic Mushrooms"},"content":{"type":"html","$t":"I decided to make a special brunch for my fiancé this weekend. Yes, the bf is now a fiancé as he popped the question last week 😲. Well... it was a long time coming since we've been together for 8 years now. But the proposal and effort was cute, even if he fuddled so much that I essentially knew what was going on and what he was trying to do! :) Anyway, he's more of a savory dish person but also loves french toast. I made this french toast that has a delicious parmesan crispiness on the outside with sautéed mushrooms. And then it's even more elevated after I added a poached egg for richness! SO GOOD. It will definitely be part of the weekly rotation!\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgNg2TVFr3KPH5dlatdfcgakwLDm3pdLRySMtjrVqukPrQFUEWSkFF2E1QMgXNhcCTf15nS7xkrKcXitQriics1PqnfuOv2UcEfgu7NGtbs-y_acHgKOwuw24wqsS8Y2U-2L5KxOrzT394\/s1600\/IMG_5718.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em; text-align: center;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1440\" data-original-width=\"1440\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgNg2TVFr3KPH5dlatdfcgakwLDm3pdLRySMtjrVqukPrQFUEWSkFF2E1QMgXNhcCTf15nS7xkrKcXitQriics1PqnfuOv2UcEfgu7NGtbs-y_acHgKOwuw24wqsS8Y2U-2L5KxOrzT394\/s1600\/IMG_5718.JPG\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiO_VbTtoC0h155trU6Gx9StirRUBR7YmDo8eBsidIPmmOX1pPP_NsiTsU6gVkfZ__xbxvB9mTpG7tHt3i8QpI9FoPaO7arh1Kk5Rw4j18ByE6uhwpA15k-JcoTNE8AFLnzHkFntLvEads\/s1600\/IMG_5716.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1440\" data-original-width=\"1440\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiO_VbTtoC0h155trU6Gx9StirRUBR7YmDo8eBsidIPmmOX1pPP_NsiTsU6gVkfZ__xbxvB9mTpG7tHt3i8QpI9FoPaO7arh1Kk5Rw4j18ByE6uhwpA15k-JcoTNE8AFLnzHkFntLvEads\/s1600\/IMG_5716.JPG\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhks80MEqxZufasSi_NuZjAiWZgbfSD9ibqQkcYKfBQ5x2JT9weXGC9gFWP6lGmQQ6jv2ciVzpx-tXAS-MjfyckD8skYHbfTNxQJc521mdWhj5GmaQeMkCD10fN2_iQGLH_mJIenqdFM7E\/s1600\/IMG_5717.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1440\" data-original-width=\"1440\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhks80MEqxZufasSi_NuZjAiWZgbfSD9ibqQkcYKfBQ5x2JT9weXGC9gFWP6lGmQQ6jv2ciVzpx-tXAS-MjfyckD8skYHbfTNxQJc521mdWhj5GmaQeMkCD10fN2_iQGLH_mJIenqdFM7E\/s1600\/IMG_5717.JPG\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Ch2\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003EParmesan French Toast with Garlic Balsamic Mushrooms\u003C\/span\u003E\u003C\/h2\u003E\n\u003Cspan style=\"background-color: white;\"\u003E\u003Cspan style=\"font-family: inherit; font-size: x-small;\"\u003E\u003Ci\u003EServes 4\u003C\/i\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"background-color: white; font-size: 14px;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cspan style=\"background-color: white; font-size: 14px;\"\u003E\u003Cb\u003E\u003Cspan style=\"font-family: inherit;\"\u003EParmesan French Toast\u003C\/span\u003E\u003C\/b\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"background-color: white;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E2 eggs\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"background-color: white;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E1\/4 cup Grated Parmesan cheese\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"background-color: white;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E1 tsp balsamic vinegar (Original Balsamic Vinegar of Modena)\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"background-color: white;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E1\/4 cup half \u0026amp; half\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"background-color: white;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E4 slices challah or aloha bread (I bought from Trader Joe's)\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"background-color: white;\"\u003Epinch of salt and pepper\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Col\u003E\n\u003Cli\u003E\u003Cspan style=\"background-color: white; font-family: inherit;\"\u003EWhisk egg, parmesan, balsamic vinegar, half \u0026amp; half and pepper in a shallow dish. Soak both sides of your bread well\u0026nbsp;\u003C\/span\u003E\u003C\/li\u003E\n\u003Cli\u003E\u003Cspan style=\"font-family: inherit;\"\u003EHeat up frying pan at low-medium heat with 1\/2 tbsp of butter and fry french toast until golden brown on both sides\u003C\/span\u003E\u003C\/li\u003E\n\u003C\/ol\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cb\u003EGarlic Balsamic mushrooms\u003C\/b\u003E\u003C\/span\u003E\u003Cbr style=\"background-color: white;\" \/\u003E\u003Cspan style=\"background-color: white;\"\u003E10oz mushrooms (I used a mix of oyster and white mushrooms)\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E1\/4 diced onion\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E1\/2 tbsp butter\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E1 tbsp olive oil\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E1 tbsp minced garlic\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E2 tbsp balsamic vinegar\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E2 tsp soy sauce\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white;\"\u003Esalt \u0026amp; pepper\u0026nbsp;\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Col\u003E\n\u003Cli\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003EHeat butter and olive oil in a frying pan on medium fire. Sweat onions, garlic and then add in mushrooms. Saut\u003C\/span\u003Eé\u003Cspan style=\"font-family: inherit;\"\u003E\u0026nbsp;until softened (about 2 mins)\u003C\/span\u003E\u003C\/span\u003E\u003C\/li\u003E\n\u003Cli\u003E\u003Cspan style=\"background-color: white; font-family: inherit;\"\u003EStir in balsamic vinegar, soysauce, and a pinch of salt and pepper\u003C\/span\u003E\u003C\/li\u003E\n\u003Cli\u003EGarnish mushrooms over french toast with chopped spring onion and a drizzle of balsamic!\u003C\/li\u003E\n\u003C\/ol\u003E\n\u003C\/div\u003E\n"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/www.misshangrypants.com\/feeds\/7200021027076411321\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/www.misshangrypants.com\/2019\/09\/parmesan-french-toast-with-garlic.html#comment-form","title":"51 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3604763622536298444\/posts\/default\/7200021027076411321"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3604763622536298444\/posts\/default\/7200021027076411321"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.misshangrypants.com\/2019\/09\/parmesan-french-toast-with-garlic.html","title":"Parmesan French Toast with Garlic Balsamic Mushrooms"}],"author":[{"name":{"$t":"Miss Hangrypants"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/02442963694611177914"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgNg2TVFr3KPH5dlatdfcgakwLDm3pdLRySMtjrVqukPrQFUEWSkFF2E1QMgXNhcCTf15nS7xkrKcXitQriics1PqnfuOv2UcEfgu7NGtbs-y_acHgKOwuw24wqsS8Y2U-2L5KxOrzT394\/s72-c\/IMG_5718.JPG","height":"72","width":"72"},"thr$total":{"$t":"51"}},{"id":{"$t":"tag:blogger.com,1999:blog-3604763622536298444.post-3844870850634800351"},"published":{"$t":"2019-07-01T13:33:00.000-04:00"},"updated":{"$t":"2019-07-01T13:33:21.733-04:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"blueberries"},{"scheme":"http://www.blogger.com/atom/ns#","term":"dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"galette"},{"scheme":"http://www.blogger.com/atom/ns#","term":"kiwi"},{"scheme":"http://www.blogger.com/atom/ns#","term":"peach"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pie"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pineapple"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pride"},{"scheme":"http://www.blogger.com/atom/ns#","term":"strawberries"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetarian"}],"title":{"type":"text","$t":"Rainbow Fruit Galette"},"content":{"type":"html","$t":"\u003Cbr \/\u003E\nHeyooo. Finally back to posting on the blog, now that I have some down time on SICU. I made this large galette for the last week of Pride month. I did think about making a pie, but pies are so time consuming! The only time consuming thing here was slicing fruit and loving the rustic look.\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgRxyXya7rCX8BQ8mHs8LyqFUZxWfnaSh_kKnptiosZ9aombHL0jwd3vBFb9M2roecyrO72a3JlZWXbDpGq3NKrvk4Tc9v2zj3RGoatz6FiEFe7nDcENEb7KAClQSTbrYHTGdONq3-TxMQ\/s1600\/IMG_5497.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1490\" data-original-width=\"1600\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgRxyXya7rCX8BQ8mHs8LyqFUZxWfnaSh_kKnptiosZ9aombHL0jwd3vBFb9M2roecyrO72a3JlZWXbDpGq3NKrvk4Tc9v2zj3RGoatz6FiEFe7nDcENEb7KAClQSTbrYHTGdONq3-TxMQ\/s1600\/IMG_5497.JPG\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"\" style=\"clear: both; text-align: left;\"\u003E\nI enjoyed making this because the fruits are so bright and colorful and remained so after baking. Basically you're baking one pie, but with 5 different flavors! What a deal! You can tailor the recipe as you like and use different fruits depending of the season. I felt like these were choices that worked and made for a yummy jammy tart pie.\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgNo2Y4Iu8OPyp9eHs9EntHNi80DPuVTXg1lR8Nu3LbYkbztX2-FLa010x37gKkqyVxVZXGhvzcw7zE90EJldu_Orb-RYZa-rOY3SU2zb8MLxc8lBKwc2dQu08C_W-dE_0IQvCf9kiwXJk\/s1600\/pre+bake+galette.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1124\" data-original-width=\"1600\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgNo2Y4Iu8OPyp9eHs9EntHNi80DPuVTXg1lR8Nu3LbYkbztX2-FLa010x37gKkqyVxVZXGhvzcw7zE90EJldu_Orb-RYZa-rOY3SU2zb8MLxc8lBKwc2dQu08C_W-dE_0IQvCf9kiwXJk\/s1600\/pre+bake+galette.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhFQMMdijt3-g-kkpQ2eAdjJPGhDyRK7RVrcdfYVGZn7Db8HnMdeDUOASAyHrsdipQRRaotihiIa7571ObnV1WIyGiYpLarWzBzeznTTqxLXnDCya0-0t2DJwvoKEIM7OV4i-iGetkUpk0\/s1600\/FullSizeRender.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1600\" data-original-width=\"1336\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhFQMMdijt3-g-kkpQ2eAdjJPGhDyRK7RVrcdfYVGZn7Db8HnMdeDUOASAyHrsdipQRRaotihiIa7571ObnV1WIyGiYpLarWzBzeznTTqxLXnDCya0-0t2DJwvoKEIM7OV4i-iGetkUpk0\/s1600\/FullSizeRender.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Ch2\u003E\nRainbow Fruit Galette\u003C\/h2\u003E\n\u003Cspan style=\"font-size: x-small;\"\u003E\u003Ci\u003Emakes 1 large 13x10\" galette\u003C\/i\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n1.5 sticks cold unsalted butter, cubed\u003Cbr \/\u003E\n3 cups flour\u003Cbr \/\u003E\n1 tbsp sugar\u003Cbr \/\u003E\n1 tsp salt\u003Cbr \/\u003E\n1\/3 cup cold vegetable shortening\u003Cbr \/\u003E\n1\/2 cup ice water\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n1 cup ea. fruits, sliced (strawberries, peach, pineapple, kiwi, blueberries)\u003Cbr \/\u003E\n1 tbsp white sugar\u003Cbr \/\u003E\n1 tbsp brown sugar\u003Cbr \/\u003E\n2 tsp lemon juice\u003Cbr \/\u003E\nlemon zest\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n2 tbsp raw sugar\u003Cbr \/\u003E\n1 eggwash\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Col\u003E\n\u003Cli\u003EFor the crust, I used Ina Garten's pie recipe, which is equal to make 2x9\" pies. So if you have a favorite pie crust recipe, please feel free to adapt: In a food processor, pulse butter with flour, sugar, salt and vegetable shortening until pea sized. Drizzle in ice water until dough clumps together. Turn out onto clean surface and roll into a ball. Wrap with plastic wrap and refrigerate for at least 30 mins\u003C\/li\u003E\n\u003Cli\u003EMeanwhile for each sliced fruit, place in a small bowl for each and mix in sugars, lemon juice and a little bit of zest. Allow to macerate for a few mins.\u0026nbsp;\u0026nbsp;\u003C\/li\u003E\n\u003Cli\u003EPreheat oven to 375F. I rolled out my dough into a rectangle the size of a half sheet pan (~18x13\"). Drain each sliced fruit and arrange in a line leaving 1\" borders. Sprinkle about 2 tbsp of white sugar on top.\u003C\/li\u003E\n\u003Cli\u003EFold galette edge over fruit. Eggwash the folded edge and cover with raw sugar.\u003C\/li\u003E\n\u003Cli\u003EBake for 1 hour or until crust is golden brown and fruit juices bubbling. Allow to cool for 1 hour so that the juices have time to become jammy\u003C\/li\u003E\n\u003C\/ol\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/www.misshangrypants.com\/feeds\/3844870850634800351\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/www.misshangrypants.com\/2019\/07\/rainbow-fruit-galette.html#comment-form","title":"63 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3604763622536298444\/posts\/default\/3844870850634800351"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3604763622536298444\/posts\/default\/3844870850634800351"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.misshangrypants.com\/2019\/07\/rainbow-fruit-galette.html","title":"Rainbow Fruit Galette"}],"author":[{"name":{"$t":"Miss Hangrypants"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/02442963694611177914"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgRxyXya7rCX8BQ8mHs8LyqFUZxWfnaSh_kKnptiosZ9aombHL0jwd3vBFb9M2roecyrO72a3JlZWXbDpGq3NKrvk4Tc9v2zj3RGoatz6FiEFe7nDcENEb7KAClQSTbrYHTGdONq3-TxMQ\/s72-c\/IMG_5497.JPG","height":"72","width":"72"},"thr$total":{"$t":"63"}},{"id":{"$t":"tag:blogger.com,1999:blog-3604763622536298444.post-7383974703468532872"},"published":{"$t":"2019-03-18T15:21:00.001-04:00"},"updated":{"$t":"2019-03-18T15:30:12.290-04:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"chimichurri"},{"scheme":"http://www.blogger.com/atom/ns#","term":"fusion"},{"scheme":"http://www.blogger.com/atom/ns#","term":"green"},{"scheme":"http://www.blogger.com/atom/ns#","term":"hasselback"},{"scheme":"http://www.blogger.com/atom/ns#","term":"kimchi"},{"scheme":"http://www.blogger.com/atom/ns#","term":"korean"},{"scheme":"http://www.blogger.com/atom/ns#","term":"paleo"},{"scheme":"http://www.blogger.com/atom/ns#","term":"potato"},{"scheme":"http://www.blogger.com/atom/ns#","term":"sidedish"},{"scheme":"http://www.blogger.com/atom/ns#","term":"snack"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegan"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetarian"}],"title":{"type":"text","$t":"Kimchichurri Hasselback Potatoes"},"content":{"type":"html","$t":"\u003Cbr \/\u003E\nHappy St Patrick's Day! I guess it was yesterday, but I wasn't able to post this until today. I'm on another 24 hour shift in the hospital, but was so thankful that my St Paddy's weekend wasn't crazily filled with belligerent drinkers hurting themselves! So in true Irish fashion, I made some potatoes and topped it with something green.\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg4QRCQywJMYJibylf7WXDb2DAzkHgKdhR_52dwNkTCqy62j0RQAHvWxTwbuO37VAThEmFHc5r0RRR1EjSvlTmPJicpqCavdJRJubClQnDVA6Lw8l6ZE9RWcTWXiJO7et6zspXfLTewFxw\/s1600\/hasselback+2.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1317\" data-original-width=\"1600\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg4QRCQywJMYJibylf7WXDb2DAzkHgKdhR_52dwNkTCqy62j0RQAHvWxTwbuO37VAThEmFHc5r0RRR1EjSvlTmPJicpqCavdJRJubClQnDVA6Lw8l6ZE9RWcTWXiJO7et6zspXfLTewFxw\/s1600\/hasselback+2.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\nI love a buttered potato and it's actually very common to eat potatoes or sweet potatoes with kimchi in Korea. We say that potatoes and kimchi are friends, like PB \u0026amp; J are! I decided to adapt the classic Argentine chimichurri sauce with kimchi instead and used cilantro because I thought it might go together better than parsley. And so you have kimchi + chimichurri = KIMCHICHURRI!!\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjxXEb8KJG8_OLPoL-4St0z5NQL34yrpxovRdO_gbZZHR77f38zzfIi5nv5SFt9caZBJgvt7_g4x4DIa2xEpmv_QSkTiaII2u2uTAQxYOvXppdGyX-f8aXce7ypS-091o0T2p3pIZmdkIQ\/s1600\/DSC08435.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1267\" data-original-width=\"1600\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjxXEb8KJG8_OLPoL-4St0z5NQL34yrpxovRdO_gbZZHR77f38zzfIi5nv5SFt9caZBJgvt7_g4x4DIa2xEpmv_QSkTiaII2u2uTAQxYOvXppdGyX-f8aXce7ypS-091o0T2p3pIZmdkIQ\/s1600\/DSC08435.JPG\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI've now got a jar of this delicious tangy fresh kimchichurri in the fridge and will top everything with it this week 😋\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiHtHMir0Tu2GjjAu-B1N6t2Zuom-amWqNEXU9xJtXTKVZIvqE_-76uLzsFTz-hrR_wzVmAsc1dmQXMLMVYmrMUULQdDxPhYyz6SzBq9rgCrRr4_T9OSvABtYgoPE2LZQhHbvBc9Lr4RQ0\/s1600\/hasselback+1.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1600\" data-original-width=\"1379\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiHtHMir0Tu2GjjAu-B1N6t2Zuom-amWqNEXU9xJtXTKVZIvqE_-76uLzsFTz-hrR_wzVmAsc1dmQXMLMVYmrMUULQdDxPhYyz6SzBq9rgCrRr4_T9OSvABtYgoPE2LZQhHbvBc9Lr4RQ0\/s1600\/hasselback+1.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Ch2\u003E\nKimchichurri Hasselback Potatoes\u003C\/h2\u003E\n\u003Cbr \/\u003E\n6 small yukon potatoes\u003Cbr \/\u003E\n2 tbsp olive oil\u003Cbr \/\u003E\n1 pat butter\u003Cbr \/\u003E\nsea salt, black pepper\u003Cbr \/\u003E\nroasted sesame seeds\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EKimchichurri\u003C\/b\u003E\u003Cbr \/\u003E\n2 stalks green onion\u003Cbr \/\u003E\n1 bunch cilantro (or 1 cup firmly packed leaves, thick stems trimmed)\u003Cbr \/\u003E\n1\/3 cup napa cabbage kimchi\u003Cbr \/\u003E\n3 cloves garlic, minced\u003Cbr \/\u003E\n3 tsp kimchi juice\u003Cbr \/\u003E\n1\/2 tbsp gochugaru (Korean red pepper powder)\u003Cbr \/\u003E\n1 tbsp light sesame oil\u003Cbr \/\u003E\n1\/3 cup olive oil\u003Cbr \/\u003E\nsalt\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Col\u003E\n\u003Cli\u003EPrepare potatoes. Wash, remove eyes and soak in cold water for 10 mins. Preheat oven to 425F\u003C\/li\u003E\n\u003Cli\u003EPut potato on chopping board, flat side down. Cut in 5 mm intervals almost all the way through\u003C\/li\u003E\n\u003Cli\u003EArrange potatoes in a baking tray. Rub butter on top of each potato, drizzle olive oil and sprinkle salt and fresh black pepper. Bake for about 40 mins or until the tops are crispy and the flesh is soft\u003C\/li\u003E\n\u003Cli\u003EWhile potatoes are baking, get out your food processor. Add green onion, cilantro leaves and kimchi. Pulse to achieve coarse\/finely chopped texture. Otherwise, I did this all buy hand (because my food processor was already in use with other things :P). Plus, I like a more chopped chunky texture for chimichurri\u003C\/li\u003E\n\u003Cli\u003EStir in the minced garlic, kimchi juice, gochugaru, sesame and olive oil. Salt to taste\u003C\/li\u003E\n\u003Cli\u003ETop kimchichurri over baked hasselback potatoes and serve. Chimichurri can be kept for a week in a tightly closed jar. It tastes even better as it ages!\u003C\/li\u003E\n\u003C\/ol\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/www.misshangrypants.com\/feeds\/7383974703468532872\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/www.misshangrypants.com\/2019\/03\/kimchichurri-hasselback-potatoes.html#comment-form","title":"16 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3604763622536298444\/posts\/default\/7383974703468532872"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3604763622536298444\/posts\/default\/7383974703468532872"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.misshangrypants.com\/2019\/03\/kimchichurri-hasselback-potatoes.html","title":"Kimchichurri Hasselback Potatoes"}],"author":[{"name":{"$t":"Miss Hangrypants"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/02442963694611177914"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg4QRCQywJMYJibylf7WXDb2DAzkHgKdhR_52dwNkTCqy62j0RQAHvWxTwbuO37VAThEmFHc5r0RRR1EjSvlTmPJicpqCavdJRJubClQnDVA6Lw8l6ZE9RWcTWXiJO7et6zspXfLTewFxw\/s72-c\/hasselback+2.jpg","height":"72","width":"72"},"thr$total":{"$t":"16"}},{"id":{"$t":"tag:blogger.com,1999:blog-3604763622536298444.post-1545714131515799024"},"published":{"$t":"2018-10-18T13:57:00.000-04:00"},"updated":{"$t":"2018-10-18T13:57:50.862-04:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"bellpepper"},{"scheme":"http://www.blogger.com/atom/ns#","term":"cheese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"halloween"},{"scheme":"http://www.blogger.com/atom/ns#","term":"healthy"},{"scheme":"http://www.blogger.com/atom/ns#","term":"lunch"},{"scheme":"http://www.blogger.com/atom/ns#","term":"main"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pumpkin"},{"scheme":"http://www.blogger.com/atom/ns#","term":"quinoa"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegan"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetarian"}],"title":{"type":"text","$t":"Quinoa Stuffed Jack O' Lantern Peppers"},"content":{"type":"html","$t":"\u003Cbr \/\u003E\nTime to get ready for Halloween!! I have so many memories of halloween, because all throughout college, my friends and I would dress up and go trick or treating. We were by far the oldest group of people asking for candy OoPs. Don't mean to steal candy from the kids! The neighborhoods near Rice University was the best though. So many ginormous houses that gave out FULL SIZED candy bars.\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjKyUPw_1TUP3uAdDTpuyGdibanaMvqF9lS7QAC3LbJiwCqHKkxZ2Hd_LY6AH0OcYsSElramiewX-QoTeUR11NDTa0Z701X7_PEDM6Rw1y0JG-aQxSXFKTZx7qLuWfxFe-ZPf6FFat6n9U\/s1600\/quinoa+stuffed+bell+pepper+2.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1600\" data-original-width=\"1064\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjKyUPw_1TUP3uAdDTpuyGdibanaMvqF9lS7QAC3LbJiwCqHKkxZ2Hd_LY6AH0OcYsSElramiewX-QoTeUR11NDTa0Z701X7_PEDM6Rw1y0JG-aQxSXFKTZx7qLuWfxFe-ZPf6FFat6n9U\/s1600\/quinoa+stuffed+bell+pepper+2.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\nNow I don't even remember when the last time I dressed up for Halloween. Maybe in medical school during my peds rotation? I think I scared the kids more though. Oh well... This recipe is super adaptable. You can pretty much stuff the peppers with anything you enjoy like brown or white rice, spaghetti etc... I think it would make for a very cool kid's project. Or a poor man's pumpkin carving :P\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgFGgT0LMdr-eTtQXTzmTAbK2fKE7mTgq0Xk4odkfPMMSxhCYEsRbJyVVNaE6hd9mS3U2v2ntSrFvpgsrf1kyAH14yqvNnEr6bjBvOBZkouqoHRtRlif6wai02-DavlgBjNVSCjEOb69mI\/s1600\/quinoa+stuffed+bell+pepper.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1130\" data-original-width=\"1600\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgFGgT0LMdr-eTtQXTzmTAbK2fKE7mTgq0Xk4odkfPMMSxhCYEsRbJyVVNaE6hd9mS3U2v2ntSrFvpgsrf1kyAH14yqvNnEr6bjBvOBZkouqoHRtRlif6wai02-DavlgBjNVSCjEOb69mI\/s1600\/quinoa+stuffed+bell+pepper.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nIt definitely makes less mess than pumpkin carving and doesn't take up space, since you'll eat it all up!\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiNX_toWyTUyc-5Dy5aO56mdf02KKxSmMSJ41BnaTRZOLa_1C1iOw5fdmzdm9npF4yLBZoqjMXJKWB2S7szxHNmtBiFr-QP-foYKSOZzAhVWdPF1zBCuzkOFdVpXjSSTORXpl9DnYvNTno\/s1600\/DSC08324.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1600\" data-original-width=\"1150\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiNX_toWyTUyc-5Dy5aO56mdf02KKxSmMSJ41BnaTRZOLa_1C1iOw5fdmzdm9npF4yLBZoqjMXJKWB2S7szxHNmtBiFr-QP-foYKSOZzAhVWdPF1zBCuzkOFdVpXjSSTORXpl9DnYvNTno\/s1600\/DSC08324.JPG\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Ch3\u003E\nQuinoa Stuffed Bell Peppers [Halloween Edition]\u003C\/h3\u003E\n\u003Cspan style=\"font-size: x-small;\"\u003E\u003Ci\u003Emakes 4 Jack O' Lantern bell peppers\u003C\/i\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"font-size: x-small;\"\u003E\u003Ci\u003E\u003Cbr \/\u003E\u003C\/i\u003E\u003C\/span\u003E\n1 tbsp olive oil\u003Cbr \/\u003E\n2 cloves garlic, minced\u003Cbr \/\u003E\n1\/2 medium yellow onion, diced\u003Cbr \/\u003E\n1\/s tbsp dried Italian seasoning\u003Cbr \/\u003E\n1.5 cups uncooked quinoa\u003Cbr \/\u003E\n2 cups water\u003Cbr \/\u003E\n1 cup frozen vegetables (assorted)\u003Cbr \/\u003E\n1 cup mozzarella\u003Cbr \/\u003E\n1\/2 cup parmesan cheese\u003Cbr \/\u003E\npinch of dried parlsey, for garnish (optional)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n4 medium yellow or orange bell peppers\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Col\u003E\n\u003Cli\u003E\u003Cb\u003ECooking the filling.\u003C\/b\u003E Heat oil in large pot over medium heat. Add onion, season with salt and pepper, until softened. Add Italian seasoning and garlic and cook until fragrant. Add in quinoa, 1 tsp salt and frozen vegetables, about 1 min. Add 2 cups of water. Let boil and then turn down heat to allow simmer for 15-25mins. Fluff quinoa when fully cooked through. Taste and season with salt and pepper as needed\u003C\/li\u003E\n\u003Cli\u003E\u003Cb\u003EPrepare the peppers.\u003C\/b\u003E\u0026nbsp;While the filling cooks, preheat oven to 375F. Use a tiny knife and cut the tops off the bell peppers to make lid. Remove seeds inside and season with salt and pepper. Cut out tiny Jack O' Lantern faces. Place peppers into a baking dish in one layer, set aside\u003C\/li\u003E\n\u003Cli\u003EStuff prepared peppers with quinoa. Sprinkle cheese over peppers. Place the lids on top of the cheese or between peppers. Pour about 3\/4 cup between the peppers into the baking dish\u003C\/li\u003E\n\u003Cli\u003ECover w\/ aluminium foil and bake until peppers are softened, but not mushy. About 30-45mins.\u003C\/li\u003E\n\u003C\/ol\u003E\n"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/www.misshangrypants.com\/feeds\/1545714131515799024\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/www.misshangrypants.com\/2018\/10\/quinoa-stuffed-jack-o-lantern-peppers.html#comment-form","title":"179 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3604763622536298444\/posts\/default\/1545714131515799024"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3604763622536298444\/posts\/default\/1545714131515799024"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.misshangrypants.com\/2018\/10\/quinoa-stuffed-jack-o-lantern-peppers.html","title":"Quinoa Stuffed Jack O' Lantern Peppers"}],"author":[{"name":{"$t":"Miss Hangrypants"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/02442963694611177914"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjKyUPw_1TUP3uAdDTpuyGdibanaMvqF9lS7QAC3LbJiwCqHKkxZ2Hd_LY6AH0OcYsSElramiewX-QoTeUR11NDTa0Z701X7_PEDM6Rw1y0JG-aQxSXFKTZx7qLuWfxFe-ZPf6FFat6n9U\/s72-c\/quinoa+stuffed+bell+pepper+2.jpg","height":"72","width":"72"},"thr$total":{"$t":"179"}},{"id":{"$t":"tag:blogger.com,1999:blog-3604763622536298444.post-7757430998441172909"},"published":{"$t":"2017-04-21T14:37:00.000-04:00"},"updated":{"$t":"2017-04-23T04:19:05.531-04:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"asian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"barley"},{"scheme":"http://www.blogger.com/atom/ns#","term":"healthy"},{"scheme":"http://www.blogger.com/atom/ns#","term":"korean"},{"scheme":"http://www.blogger.com/atom/ns#","term":"namul"},{"scheme":"http://www.blogger.com/atom/ns#","term":"rice"},{"scheme":"http://www.blogger.com/atom/ns#","term":"spring"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegan"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetarian"}],"title":{"type":"text","$t":"Pearl Barley with Korean Spring Greens + A Le Creuset Giveaway"},"content":{"type":"html","$t":"\u003Cbr \/\u003E\nMy favorite food season has to be Spring, especially because it's the season of wild herbaceous Korean spring greens! They are called \u003Ci\u003Ebom-namul\u003C\/i\u003E (bom: spring, namul: wild plants) and are usually delightfully bitter and super nutritious. A lot of these are eaten raw and seasoned lightly with gochujang or soy based sauce, or they are added in a variety of soups and adds wonderful aromatic flavors to the dish like this stone pot rice!\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjLf75fDlwj2CTEn7hEQ-u4yRQYcx3aYkHZHdTLh1wRLhgmpRjJDTyyQUqdjnpYzsFu0S0CBU0zzFF4gRdKNWW_OSLP0jRZ8uMgyjkNGMqvPv1Ib85Wq0IwwZsSdxwOi_1wseWbwj0hxi0\/s1600\/namul.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjLf75fDlwj2CTEn7hEQ-u4yRQYcx3aYkHZHdTLh1wRLhgmpRjJDTyyQUqdjnpYzsFu0S0CBU0zzFF4gRdKNWW_OSLP0jRZ8uMgyjkNGMqvPv1Ib85Wq0IwwZsSdxwOi_1wseWbwj0hxi0\/s1600\/namul.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\nHere's a little lesson to the greens I'm using in this dish. In the most left of the picture above of the bright leafy greens, is called \u003Ci\u003Eminari\u003C\/i\u003E (미나리) aka Korean watercress. It also looks and tastes similar to Chinese celery. It has a very crisp, fresh herby taste and is a popular side dish and ingredient in bibimbap. It's iron content is higher than spinach, calcium content more than milk and an excellent source of other minerals.\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEixdGExAaTF1cai-XQOOR5gst-tuLyXjfJNnt3tBfRjcFr6FbryY-syLXHQEUrq0wt4r0Vuzz0zo6bQCPVsW8Sj6kh-LtEHGEpecP7PAQgE9E1iK2PbMNmZCdBdKbCrWEflsIehtE8qRsA\/s1600\/barley+rice.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEixdGExAaTF1cai-XQOOR5gst-tuLyXjfJNnt3tBfRjcFr6FbryY-syLXHQEUrq0wt4r0Vuzz0zo6bQCPVsW8Sj6kh-LtEHGEpecP7PAQgE9E1iK2PbMNmZCdBdKbCrWEflsIehtE8qRsA\/s1600\/barley+rice.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\nThe middle of the picture you see greens that look like succulents is called \u003Ci\u003Edol-namul\u003C\/i\u003E or \u003Ci\u003Edot-namul\u003C\/i\u003E (돋나물). They grow on rocky soil and is really a leafy succulent that is very juicy and sweet. It has a very mild flavor so it is usually eaten raw and tossed into salads. In the small bowl at the right is a leafy vegetable called \u003Ci\u003Echwi-namul \u003C\/i\u003E(취나물) that grows in the mountains and field. It has a heart-shaped serrated leaves that are sort of fuzzy and has a mild bitter and grassy flavor. If you've had perilla leaves, it's sort of like that, but more spinach mouth-feel. All these vegetables can be found in your local Korean supermarket. If not I've put some suggestions below for substitute vegetable you'll find anywhere.\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgu73G8WEe8JPmw2aAQpbNRGUkyhaf_rHdNZmfxs9mDh2V7Eyu4cT9y28isXmFm6igixpxM8jr8i-Skgln5qpTDgFqI2alC_3k3p-PM0MrN-d4u4h73tpdRY3oQHEVmldJ_PCpYhyphenhyphenktWHA\/s1600\/spring+greens+rice+1.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgu73G8WEe8JPmw2aAQpbNRGUkyhaf_rHdNZmfxs9mDh2V7Eyu4cT9y28isXmFm6igixpxM8jr8i-Skgln5qpTDgFqI2alC_3k3p-PM0MrN-d4u4h73tpdRY3oQHEVmldJ_PCpYhyphenhyphenktWHA\/s1600\/spring+greens+rice+1.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\nI've been a long time fan of Le Creuset items and when I was given this \u003Ca href=\"https:\/\/www.lecreuset.com\/sakura-round-dutch-oven\/\" target=\"_blank\"\u003ESakura Dutch Oven\u003C\/a\u003E, I couldn't wait to do a spring time dish for it. I love doing rice dishes like this or pilaf in a dutch oven because the food inside the pot loses no moisture due to the heavy lid and everything gets surrounded and cooked in the steam that's created. This results in a locked in super flavorful dish and makes veggies very tender and rice extremely fluffy. This particular dutch oven I received is 4.5 qt and can make large portions enough for a family with lots of hungry children :)\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj2hm0xC7d0Mr0lY7lRri-Dhu0MqqS02FKXPxWh-IyGuJHNRpKwXZEPwguwhvfOCA6rWamPQeusBXkEn13jLhveC3bAT3lhkI63ZQ-DRAf_HZMcezDcCJ3H2WN-eGbNxyLGiQ4m626olCw\/s1600\/spring+greens+rice+2.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj2hm0xC7d0Mr0lY7lRri-Dhu0MqqS02FKXPxWh-IyGuJHNRpKwXZEPwguwhvfOCA6rWamPQeusBXkEn13jLhveC3bAT3lhkI63ZQ-DRAf_HZMcezDcCJ3H2WN-eGbNxyLGiQ4m626olCw\/s1600\/spring+greens+rice+2.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\nI love cherry blossoms and was really sad that the weather was too cold for a really big bloom in the DC area. Although, nothing beats seeing them in Kyoto or Korea. It's absolutely beautiful there, but I'm glad I have this pot for some sakura admiring year-round!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIf you'd like a Sakura Dutch Oven of your own, follow both\u0026nbsp;\u003Ca href=\"https:\/\/www.instagram.com\/lecreuset\" target=\"_blank\"\u003E@lecreuset\u003C\/a\u003E and \u003Ca href=\"http:\/\/instagram.com\/misshangrypants\" target=\"_blank\"\u003E@misshangrypants\u003C\/a\u003E on Instagram, tag two friends and comment what you'd make in this too.\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjr3zPqnC2y5jdjLjGUD9L1lSVnS61gXhfxf_K3LDbX8ucVuBrP1_H3pp5J6PUCN_JOTzIoxbWm9F0FMBwyo4wTIDkHbfpdY4P83lbNY_6UxuSGb5_yEk9ip6s54_fe7BONJQwjs2mTrAw\/s1600\/FullSizeRender.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjr3zPqnC2y5jdjLjGUD9L1lSVnS61gXhfxf_K3LDbX8ucVuBrP1_H3pp5J6PUCN_JOTzIoxbWm9F0FMBwyo4wTIDkHbfpdY4P83lbNY_6UxuSGb5_yEk9ip6s54_fe7BONJQwjs2mTrAw\/s1600\/FullSizeRender.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Ch3\u003E\nPearl Barley with Korean Spring Greens\u003C\/h3\u003E\n\u003Ci\u003E\u003Cspan style=\"font-size: x-small;\"\u003Emakes 4-6 servings\u003C\/span\u003E\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cspan style=\"font-size: x-small;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/i\u003E\n1.5 cups pearl barley\u003Cbr \/\u003E\n1.5 cups short grain rice\u003Cbr \/\u003E\n3.5 cups konbu\/dashima stock ** \u003Ci\u003Esee steps for alternative\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n1.5 cups chwinamul (\u003Ci\u003Epossible substitute - perilla leaves or swiss chard or spinach)\u003C\/i\u003E\u003Cbr \/\u003E\n1 tsp sesame oil\u003Cbr \/\u003E\npinch of salt\u003Cbr \/\u003E\n1\/2 tsp garlic, minced\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n8 bella mushrooms, sliced (or morels)\u003Cbr \/\u003E\n1 bunch minari (\u003Ci\u003Eaka Korean watercress or dropwort;\u003C\/i\u003E\u0026nbsp;\u003Ci\u003Epossible substitute - Chinese celery)\u003C\/i\u003E\u003Cbr \/\u003E\n2 cups dolnamul \u003Ci\u003E(possible substitute - wild chives, ramps or fiddleheads)\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ESauce\u003C\/b\u003E\u003Cbr \/\u003E\n2 red chilis, sliced finely\u003Cbr \/\u003E\n2 stalks green onion, diced\u003Cbr \/\u003E\n1\/2 tbsp garlic, minced\u003Cbr \/\u003E\n5 tbsp soy sauce\u003Cbr \/\u003E\n1\/2 tbsp sesame oil\u003Cbr \/\u003E\n1.5 tsp roasted sesame seeds\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Col\u003E\n\u003Cli\u003EWash pearl barley and rice together in a large dutch oven (or pot) and then cover well with water and soak for 2 hours\u003C\/li\u003E\n\u003Cli\u003ETo prepare konbu\/dashima stock, simmer two pieces of 4x4\" of dashima in 4 cups of water for 10 mins. Alternatively you can use 1:1 dilution of vegetable broth and water. Drain soaked barley rice and pour 3.5 cups of made stock. Bring to boil and simmer on medium heat for 10 minutes with lid on, then turn down heat to low for an additional 10 mins\u003C\/li\u003E\n\u003Cli\u003EMeanwhile prepare vegetables: for chwinamul, you may find this fresh in supermarkets or frozen. Don't get the dried version as that is usually made into a Korean banchan. Cut chwinamul into 1\" length and blanch in hot water for 30-45s. Run under cold water to stop it cooking and squeeze all the water out. Then sauté and loosen with 1 tsp sesame oil, pinch of salt and 1\/2 tsp of minced garlic for 3 minutes. Alternatively you could use swiss chard in the same manner! The rest of the vegetables just need to be washed and set aside. Cut minari into 1\" length as well\u003C\/li\u003E\n\u003Cli\u003E\u0026nbsp;Once cooking time has reached 20mins, open lid and add sliced mushrooms and chwinamul right on top of the rice. Cover pot with lid again and let cook on low for another 10 mins\u003C\/li\u003E\n\u003Cli\u003ESwitch off heat and let barley rice sit for 5 mins, then add cut minari and dolnamul and fluff rice while mixing vegetables gently\u003C\/li\u003E\n\u003Cli\u003EMix all sauce ingredients in a small bowl. Serve rice hot with sauce on the side to mix in to taste\u003C\/li\u003E\n\u003C\/ol\u003E\n\u003Cdiv\u003E\n\u003Ci\u003EThis post was sponsored by Le Creuset. I'm teaming up with them via CoactionPR to create awesome recipes. I was compensated for this post, but all opinions are completely my own and not endorsed. Thank you for supporting products that keep this blog running!\u003C\/i\u003E\u003C\/div\u003E\n"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/www.misshangrypants.com\/feeds\/7757430998441172909\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/www.misshangrypants.com\/2017\/04\/pearl-barley-with-korean-spring-greens.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3604763622536298444\/posts\/default\/7757430998441172909"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3604763622536298444\/posts\/default\/7757430998441172909"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.misshangrypants.com\/2017\/04\/pearl-barley-with-korean-spring-greens.html","title":"Pearl Barley with Korean Spring Greens + A Le Creuset Giveaway"}],"author":[{"name":{"$t":"Miss Hangrypants"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/02442963694611177914"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjLf75fDlwj2CTEn7hEQ-u4yRQYcx3aYkHZHdTLh1wRLhgmpRjJDTyyQUqdjnpYzsFu0S0CBU0zzFF4gRdKNWW_OSLP0jRZ8uMgyjkNGMqvPv1Ib85Wq0IwwZsSdxwOi_1wseWbwj0hxi0\/s72-c\/namul.jpg","height":"72","width":"72"},"thr$total":{"$t":"2"}}]}});