Friday, January 29, 2010
Tuesday, January 26, 2010
- Scallions - 2 stalks
- Carrot - 1
- Zucchini - 1/2
- Onion - Small
- Calamari - 1/4 cup (You can also add small shrimp, if you like)
- Buchim mix (savory pancake mix) - 1 cup
- Potato starch - 1/2 cup (** Secret Ingredient **)
- Water - 1 cup
- (Will yield about 8 small pancakes; 3 large pancakes)
- Soy sauce - 3 parts
- Vinegar - 1 part
- Gochu garu (red pepper flakes) - 1 teaspoon
- Sugar - 1 teaspoon
Sunday, January 24, 2010
Wednesday, January 20, 2010
- Cooking oil - 2 Tablespoons
- Firm tofu- 1 package
- Salt - 1 dash
- Scallions - 1 stalk
- Soy sauce - 3 Tablespoons
- Vinegar - 1 Tablespoon
- Korean red pepper flakes ("gochu garu") - 1 Tablespoon
- Sugar - 1 teaspoon
- Sesame oil - 1 teaspoon
2. Drizzle sauce generously over tofu.
3. Yummy in my tummy... Eat & Be Happy!
Monday, January 18, 2010
Cook-to-Consume Time: 30 min (if you’re impatient) – 1 hr (if you’re willing to wait)
- Chicken stock – 1 box
- Egg noodles – 2 cups dried
- Assortment of Beans (canned or dried)
- Chicken – 2 boneless chicken thighs
- Garlic – 1 teaspoon
- Onion – 1 medium
- Celery – 4 stalks
- Carrots – 2
- Potatoes – 4
- little red ones (or 1 big brown one)
Note: I learned my beans were suppose to soak overnight. Do I look like someone that plans that far in advance? I don’t think so. I just soaked them while I prepped everything else and chucked them in the soup. I don’t recommend this. They tasted better the next day after they had soaked in the soup overnight :) For simplicity, I recommend you go for the canned beans. But what I like about the packaged beans is they sell assorted beans (14 kinds!) good for soup.
3. Meanwhile, chop chicken and all eggies into bite-size pieces.
7. Add herbs you like. I put a pinch of the following: thyme, oregano, basil, rosemary + 2 bay leaves.
8. Add beans.
MrMC made curried rice to go alongside our soup – but unfortunately, I forgot to take a picture. I’ll get better at this picture business, I promise!
Sunday, January 17, 2010
Thursday, January 14, 2010
Eat lots of Korean friend chicken & Be Happy!
Tuesday, January 5, 2010
This is a great dish that can feed many tummies with the same effort it takes to feed just one. I would call this “semi-homemade” but I don’t want to be compared to Sandra Lee. I have honestly never attempted to make my own alfredo. It seems simple enough – but not as simple as buying it in a jar. Try this dish with different combos of vegetables. Just remember, most pasta dishes taste best when the colors of the Italian flag are represented. Something green (broccoli, peas, basil, etc), something white (cheese, alfredo, onion, etc), something red (tomatoes, red pepper, pepper flakes, etc). Endless possibilities!
- Chicken - 2 boneless thighs
- Pasta - 3/4 box
- Alfredo sauce - 1 jar
- Garlic - 1 teaspoon
- Broccoli - 1 bunch
- Grape tomatoes - 1/2 container
- Optional: Sun-dried tomatoes - 10 tomatoes
- Optional: Grated parmesan - to taste
- Bring water to boil in large pot
- Add pinch of salt (for taste) and olive oil (to keep the bubbles down)
- Add pasta
- While pasta is cooking:
- Wash and cut broccoli
- Wash and halve grape tomatoes
- Chop sun-dried tomatoes into 1/4" slivers
- Chop garlic
- Cut chicken to bite-size chunks
- Drain pasta and wash with cold water (stops over-cooking) and add a little olive oil (keeps from sticking)
- Turn heat to High
- Add olive oil to same pot (1 less pan to wash)
- Add garlic (don't burn the garlic!)
- Add chicken and cook until almost (but not fully) done
- Add broccoli and sun-dried tomatoes (2 min)
- Add alfredo sauce and grape tomatoes (these go last; otherwise they overcook and lose their shape)
- Plate pasta and add sauce on top
- Eat & Be Happy!