Thursday, March 31, 2011

Black Beans and Brown Rice

Serve: 6 Prep: 5 mins Cook: 1 hour

  • 1 Tbsp olive oil
  • 1/2 cup chopped onions
  • 4 garlic cloves, minced
  • 1/4 cup sliced green onions
  • 1 cup long grain brown rice
  • 2 1/2 cup low-sodium chicken broth
  • 1 (15 oz.) can black beans, drained and rinsed
  • 2 Tbsp finely chopped cilantro
  • a pinch of ground tumeric 
  • a pinch of ground cayenne pepper 
  • salt and splash lime to taste
  1. Olive oin in the sauce pan. Heat over medium until hot.
  2. Saute onions and garlic until tender, about 5 minutes
  3. Add rice; cook over medium heat until rick is lightly browned, 2-3 minutes, stirring frequently.
  4. Add broth,tumeric, csyenne pepper to saucepan and heat to boiling, reduce heat and simmer, covered, until rice is tender, 40-45 minutes, add beans and green onions, stir lightly, then cover and stand 10 minutes.
  5. Stir in cilantro, season to taste with salt and lime.

Slow Cooker - Carnita with Pico De Gallo

Serve 10 -12


  • 1 tablespoon olive oil
  • 6 pounds boneless pork shoulder
  • 1 cup ground cumin
  • 4 dried New Mexico chiles, seeded and cut into 1/2 inch pieces
  • 1 onion, quartered
  • 6 cloves garlic, halved
  • 1 jalapeno pepper, seeded and minced
  • 6 cups water   

Pico De Gallo Ingredients:
  • 6 tomatoes, chopped
  • 1 onion, chopped
  • 2 garlic clove, minced
  • a handful cilantro leaves, chopped
  • 2 tomatillos, husked and chopped
  • 2 jalapeno pepper, seeded and minced
  • 1/3 cup lime juice
  • 1 tablespoon salt
  • 1/4 teaspoon ground black pepper


  1. Heat the olive oil in a large skillet over medium-high heat. Sear the pork in the hot oil until browned on all sides, about 10 minutes. Place into a slow cooker along with the cumin, New Mexico chiles, quartered onion, garlic, and 1 minced jalapeno pepper. Pour in the water, cover, and cook on High for 6 to 8 hours, then reduce heat to Low and cook until the pork is tender and easily shredded, 12 to 16 hours more. Once cooked, remove the pork and vegetables to a large bowl and shred finely with two forks. Mix in enough cooking liquid to moisten the meat to your taste.        
  2. Prepare the pico de gallo 2 to 6 hours before the carnitas will be ready. Combine the tomatoes, onion, tomatillos, and 2 minced jalapeno peppers in a mixing bowl. Season with lime juice, salt, and pepper. Mix well, and refrigerate until ready to serve.               

Tuesday, March 29, 2011

Simple and healthy Clam Chower

This clam chowder recipe is easy and tastes even better the next day. The protein in the milk benefits hair and skin, and the vitamin B12 from the clams and B6 from the potatoes nourish hair. Garnish with additional fresh thyme or parsley.
The trick to wonderfully tender clams is to add them at the end of cooking. If they cook too long, they become tough!

Serve 6

  • 1/4 cup diced salted pork (2 slices)
  • 1 cup finely chopped onion (1 large onion)
  • 1 cup finely diced celery (2 celery ribs)
  • 1/4 tsp dried thyme
  • 1/8 tsp white pepper
  • 1 garlic, minced
  • 3 (6.5 oz) can chopped claims, undrained 
  • 2 1/2 cups  diced peeled baking potato (about 2 large potaotes)
  • 2 (8 oz) bottles claim juice
  • 1 bay leaf
  • 1/3 cup all purpose flour
  • 1 1/2 cup fat-feee milk
  • 1 - 2 tsp cornstarch (optional)
  • 1/4 tsp salt, to taste
  • a dash pepper, to taste
  • Oyster crackers, chopped pasley for garnish


  1. skin the salted pork, dice it, and saute in a medium heavy pot over medium heat until crispy. Add onion, celery, thyme, garlic and bay leaf; saute 4 minutes or until vegetables are tender.
  2. Drain clams from can, reserving liquid. Add claim liquid, potato, claim juice to pot; bring to a rolling boil. Reduce heat, and simmer, uncovered 15 minutes or until potato is tender. Discard bay leaf.
  3. In a small bowl, combine milk and flour, stirring with a whisk until smooth. Gradually stir into soup. Bring to boil, then simmer for 10 minutes or until thickened, stirring constantly
  4. Stir in clams; heat through 2 more minutes (do not boil). Season, to taste, with salt, pepper, hot pepper sauce, and Worcestershire sauce.
  5. Serve in soup bowls top with Oyster cracker and parsley or fresh thyme.
* If mixture is too loose, add a little more flour or cornstasrch (mix flour or cornstarch with 1/2 cup of fat free milk before adding into the pot)

Sunday, March 27, 2011

The Korean Tri-color Gnocchi Soup (Samsaek-Sujebi)

Serve 8     Prep:  30 mins        cook: 30 mins 

  • 6 cups Flour
  • 2 1/2 Tbsp crown daisy powder
  • 1/2 carrot, pureed with 1/4 cup water in blender
  • 2 tsp salt
  • vegetable oil
  • water
Soup Base:
  • 10 cups water
  • 20 dried anchovies
  • 2 dried kelp
  • 1 green onion
  • 2 potatoes, peeled, cut them into 6 chucks
  • 1/2 onion, thinly sliced
  • 1/2 zucchini ( Korean aehobak is better), cut 1/2 in lengh, then sliced
  • 3 clove garlic, minced  
  • fish sauce
  • Sesame oil
  1. Combine 2 cups of all purpose flour with 3/4 cup of water, 1/8 tsp salt, and 1 tbsp of vegetable oil in a large bowl. Knead by hand for 10 minutes until the dough gets softer and sticks together. Set a side.
  2. Combine 2 cups of all purpose flour with 2 1/2 Tbsp of crown daisy powder; add 3/4 cup water, 1/8 tsp salt and 1 Tbsp of vegetable oil in a large bowl. Knead by hand for 10 minutes until the dough gets softer and sticks together firmly.Set a side.
  3. Combine 2 cups of all purpose flour with pureed carrot , 1/8 tsp salt, and 1 Tbsp of vegetable oil in a large bowl. Knead by hand for 10 minutes until the dough gets softer and sticks together firmly.
  4. Put the doughs into a plastic bag and keep it in the refrigerator.
  5. In mean time, place 10 cups of water in a large pot. Add dried kelp, and 20 dried anchovies (with the heads and guts removed).
  6. Bring it to a boil for 15-20 minutes over medium high heat, then lower the heat to simmer for another 20 minutes.
  7. Turn the heat off and take the anchovies and kelp out.
  8. Peel 2 medium sized potatoes and cut them into 6-7 chunks each. Add them to the pot. Add a half cup of sliced onion, half-moon sliced zucchini and 3 cloves of minced garlic to the pot. Boil for 10 minutes over medium high heat.
  9. Cut the kelp into bite sized pieces. Chop 1 stalk of green onion. Set them aside.
  10. Open the pot and add 1 Tbsp fish sauce and the kelp strips.
  11. Put the dough in your left hand, and pull and stretch it with your right. Get it as thin as you can. Then tear it into bite sized pieces with your right. Drop it into the boiling soup. Repeat this until the dough runs out. *tip: If you make more than 4 servings’ worth, tearing the dough may take too long. So all family members should work together.
  12. Close the lid and cook for a couple of minutes to let the noodles cook. Open the lid and add the chopped green onion and some sesame oil.
  13. Transfer to a bowl and serve hot with kimchi.
 ***There are alot of way to create the different color and unique taste.***
Spinach (a handful spinach with 1/4 cup warter, then puree in the blender) 
Purple sweet potato ( cut into small pieces, mix with water, then puree in the blender)
 Kabocha squash ( steam or boil, then mash; mix with dough), or squash powder
Gardenia (chija) fruit or powder, Korean Chive, Green tea powder, Artemisia........

Sunday, March 20, 2011

Miso-glazed Salmon

In order to nicely brown the outer layer of the fillets without regressing to the tough, dry texture of the broiled recipes,sprinkling the flesh with salt and pepper, then quickly pan seared the fillets golden brown each side (*skin-side up first) before transferring them to the oven. Then broiling a piece of fish for 10 minutes?! Broiling the salmon left it perfectly flaky and moist.

  • 1/4 cup packed brown sugar
  • 2 Tbsp low sodium soy sauce
  • 2 Tbsp hot water
  • 2 Tbsp Miso (soybean paste)
  • 4 (6oz.) Salmon fillets (about 1 inch thick)
  • 1 Tbsp toasted sesame seed
  • 2 Tbsp thinly sliced green onions (green parts)
  • Canola oil
  1. Start by mixing the first 4 ingredients (brown sugar, soy sauce, hot water, and miso) in a bowl. Stir until completely mixed.
  2. Set broiler on high and set rack about 6 inchs from the flame.
  3. Salt and pepper you fish filets on both sides. Pan Searing the salmon - Before you put your fish in the pan you want it to be very very hot to the point where it just begins to smoke. Then add enough canola oil to coat the pan evenly. 
  4. *TIP the best pan to use for this process is a cast iron pan or a skillet that has a metal handle. This will allow you to move it from the stove top to the broiler.
  5. Cook your filet for about 2 minutes on each side then baste it with a coating of the miso glaze then move to the broiler. Let cook for about 3 minutes then baste the fish again with glaze.
  6. Let cook for about 5 minutes once the fish is nice and flakey and the glaze bubbly take it out.
  7. Garnish with green onion, sesame seed.

    Saturday, March 19, 2011

    Rice with Shrimp and Scallops in Thai Green Sauce

    Serve 4 Prep 20 mins Cook 30 mins
    • 2 Tbsp Peanuts oil
    • 2 dried hot chili pepper
    • 1/2 onion, thinly sliced
    • 3 scallions, white and green parts thinly sliced separately
    • 1 Tbsp minced garlic
    • 1 lb sea scallops, tough muscle removed from side of each if necessary
    • 3/4 lb large shrimp, shelled and divined
    • 10 oz Thai Green Curry Sauce ( I bought 12oz. curry sauce from Trader Joe's)
    • 1 tsp chili garlic sauce (optional)
    • 1/4 cup chopped fresh cilantro
    • 2 cups Jasmin rice
    1. Heat 1 Tbsp oil in 12 inch nonstick skillet over medium high heat. When the skillet is hot but not smoking, then saute chile and onions and white parts of scallions, stirring occasionally, until lightly browned. Transfer with a slotted spoon to plate.
    2. Pat scallops and shrimp dry separately. Heat remaining 1 Tbsp oil in same skillet over medium high heat, then cook scallop until browned, 2 to 3 minutes on each side. Transfer scallops to a bowl and saute shrimp in same skillet, stirring occasionally, until almost cooked through, about 3 minutes. Transfer shrimps to scallops.
    3. Add Thai green Sauce to skillet, then simmer, stir in sauteed onions and green onions, stirring occasionally, 3 minutes.
    4. Meanwhile, boil 3 cups of water, then add 2 cups of Jasmin rice, simmer cook for 25 minutes.
    5. Stir scallops and shrimps with any liquid in bowl into sauce in skillet and heat to boiling. reduce heat and simmer until scallops and shrimp are just cooked through, about 3 minutes.
    6. Transfer seafood to a clean bowl with slotted spoon and add cilantro to sauce in skillet.
    7. Divide rice and and sauce among 4 bowls. Top with seafood and sprinkle with scallion greens. 

    Thursday, March 17, 2011

    Homemade Chili

    • 2 pounds lean ground beef, or cubed lean stew beef, and 1 pound ground pork 
    • 1 (7 oz) can diced green chili
    • 2 (6 oz) can tomato paste 
    • 1 (16 oz) can diced tomatoes
    • 5 cups water
    • 1/4 cup cornstarch mixed with 1/2 cup cold water
    • 1/2 cup Wondra flour mixed with 1 cup cold water
    • 1/4 cup chili powder
    • 2 tsp Worcestershire sauce
    • 1 Tbsp white vinegar (optional)
    • 3 Tbsp dried minced onion
    • 1 Tbsp salt
    • 1 Tbsp garlic powder
    • 1 Tbsp ground cumin
    1. Brown ground beef and ground pork in a large saucepan over medium heat.
    2. Crumble and chop the meat with a spoon or spatula as it cooks.
    3. When the meat is completely browned cover saucepan and turn heat to low. This way the ground meat will slowly simmer in it's own juices.
    4. After ten minutes, remove the ground meat from the heat and drain off most of the fat.
    5. While the meat is still off the heat add the water and the cornstarch. Whisk the cornstarch thoroughly as it's added until it's dissolved into the water. Do the same for the Wondra flour.
    6. You can now set the pan over medium heat and add the remaining ingredients.
    7. Bring mixture to a boil stirring often.
    8. When chili begins to boil, reduce heat and simmer for 30 minutes.
    9. When chili is done it will be much thicker and darker, like the real thing.
    *And, like the original, you can use this chili sauce on hot dogs, hamburgers French fries, Spagetti or take it solo.
    *The Wondra flour is a finely-ground quick-mixing flour used in sauces and gravies. It is made by Gold Medal and can usually be found in the baking aisle next to the other flour.

    Sunday, March 6, 2011

    Chicken Soup with Spinach and Orzo

    Nothing says comfort like a bowl of hearty chicken soup. Pair with a sandwich for a simple, heart-warming dinner option.
    Yield: 4 servings (serving size: about 1 1/2 cups)
    1 (32-ounce) container fat-free, less-sodium chicken broth, divided
    1/2 cup uncooked orzo
    2 teaspoons olive oil
    2/3 cup coarsely chopped carrot
    1/2 cup coarsely chopped celery
    1/2 cup chopped onion
    3/4 pound skinless, boneless chicken breasts, cut into 1/2-inch cubes
    1 1/4 cups water
    3 fresh parsley sprigs
    1 fresh thyme sprig
    4 cups fresh baby spinach
    1 tablespoon fresh lemon juice
    1/4 teaspoon salt
    1/8 teaspoon black pepper
    1. Bring 1 3/4 cups broth to a boil in a medium saucepan. Add orzo; cook 10 minutes or until done. Drain.
    2. While orzo cooks, heat a large saucepan over medium heat. Add oil to pan; swirl to coat. Add carrot, celery, onion, and chicken; cook 3 minutes, stirring constantly. Stir in remaining 2 1/4 cups broth, 1 1/4 cups water, parsley, and thyme; bring to a boil. Reduce heat; cover and simmer 10 minutes or until vegetables are tender. Discard herb sprigs. Add orzo, spinach, juice, salt, and pepper; simmer 1 minute


    This southern Italian specialty is just delish! The vinegar helps preserve the dish, so it will keep well in the fridge for a week or two. Serve it as a side with roasted meats, on toasted ciabatta rubbed with garlic, or alongside antipasta with cold meats.

    Cook Time:40 min
    Yield: 6 to 8 servings

    1 large eggplant, peeled, alternating with 1-inch strips of skin left on, cut into 1-inch dice
    Extra-virgin olive oil
    Kosher salt
    1 large red onion, cut into 1/2-inch dice
    Pinch crushed red pepper flakes
    1 fennel bulb, cut into 1/2-inch dice
    3 ribs celery, cut into 1/2-inch dice
    6 garlic cloves, thinly sliced
    1 red and 1 yellow bell pepper, cut into 1/2-inch dice
    2 zucchini, cut into 1/2-inch dice
    1/2 cup water
    1/2 cup tomato paste
    1 Tbsp anchovy paste
    2 tablespoons sugar
    1/4 cup red wine vinegar
    1/4 cup capers
    a handful of pitted green olives
    1/4 cup pine nuts, toasted
    1/2 bunch mint, cut into chiffonade


    Preheat the oven to 400 degrees F.

    In a large bowl, toss the eggplant generously with olive oil and salt, to taste. Spread out on a baking sheet and roast until the eggplant is soft and mushy, about 15 to 20 minutes. Reserve.

    Coat a wide deep pot with olive oil. Toss in the onion and crushed red pepper and season with salt, to taste. Cook over medium-high heat until the onions are soft and aromatic, about 8 to 10 minutes.

    Add the fennel, celery and garlic and cook for another 5 to 6 minutes. Stir in the peppers and cook for another 5 to 6 minutes. Add the zucchini, season with salt, to taste, and cook until the zucchini and all the veggies are soft and aromatic and starting to come together as a stew, about 5 to 6 minutes. Toss in the eggplant, 1/2 cup of water and the tomato paste, anchovy paste. Cook until the water has evaporated. Dissolve the sugar in the vinegar in a small bowl and add it to the mixture. Stir in the capers, pine nuts and mint. Cook for another 5 to 6 minutes.

    Let cool and transfer the caponata to a serving bowl. Serve immediately or even better tomorrow or the next day.