Some blogs are all about beautifully-curated recipes that include a much-too-long story about how their grandfather’s aunt’s best friend originally created said recipe while raising albino goats in the Alps in the days of yore.
This blog is not that blog.
As a proud Food Assembler, I put foods together to make meals, as opposed to cooking (and yes, there’s a difference). This may sound lazy, but it actually often requires a lot of creativity to make two, three, or even four things that don’t seem like they go together go together.
But today’s lunch – kimchi and tortellini – got me thinking: could Food Assembly ever translate into food blog material?
Let’s find out.
My Kimchi and Tortellini “Recipe”
Kimchi is high in iron and vitamins A, B6, and K. And because it’s fermented, it’s really good for your gut as well.
Kimchi is one of my “hero foods”. The day I discovered Kimchi In Amman – which delivers homemade kimchi by the kilo – was the day my Food Assembler lifestyle went up a notch.
There are two parts to this “recipe”: cooking the tortellini and then mixing it with kimchi. That’s literally it. You can add additional veg or garnish if you want, but you don’t have to.
This recipe is perfect for a quick and (relatively) healthy lunch or a “$#%! I forgot about dinner!” meal. Or really, anytime you need an excuse to add kimchi to something and see what happens.
What You’ll Need
- 1 packet of tortellini (I recommend one with ricotta cheese, and I’ll tell you why later)
- Kimchi (the amount is up to you)
Step 1: Make and drain the tortellini
Ok, cook your tortellini according to the instructions. The brand I had took about 3 minutes. Easy peasy.
Once the tortellini is cooked, drain and set aside.
Step 2: Assemble
As the tortellini drains, put as much kimchi in a bowl as your soul tells you is sufficient.
Then, add your tortellini. Stir to combine.
Add any extras, if you want them. I added some sautéed zucchini for flair.
Bon Appétit!
Et voila! You have a Food Assembler-approved meal that took very little effort to make and still looks DE-LI-CIOUS.
The reason I suggested tortellini stuffed with ricotta is because the mild flavor of the ricotta actually complements the tang, sourness, and spiciness of the kimchi really well (in case you thought being a Food Assembler meant I didn’t know anything about food).
Also, notice I used two French phrases in a row earlier? That means I really know my stuff, and you should probably take me seriously.
And lastly, to prove how legit this is, I’m going to close with a recipe card I made in Canva.
