Sunday, December 29, 2013

Slow Cooker Bolognese Sauce



This is a great way to make a big batch of homemade Bolognese sauce and freeze it to have on hand for months. The slow cooking process really allows the flavors to develop and creates an incredible pairing for pasta.

Serve 8-10                      Prep: 20 minutes       Cook: 7 hrs

Ingredients:



  • 2 Tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 1/2 cup dried porcini, soaked, drained and finely chopped
  • 1 large carrot, shredded
  • 1 celery stalk, finely chopped
  • 1 yellow onion, finely chopped
  • Kosher salt and cracked black pepper
  • 3 Tbsp tomato paste
  • 1/2 tsp dried thyme or 2 tsp fresh thyme
  • 1/2 tsp dried basil or 2 tsp fresh basil, finely chopped
  • 1/8 tsp ground nutmeg
  • 1/2 cup dry red wine
  • 2/3 cup heavy cream
  • 2 (28oz.) cans crushed tomatoes - San Marzano brand
  • 1 lb ground pork
  • 1 lb ground sirloin
  • Pasta, for serving
  • Torn basil leave for garnish
  • grated Parmesan cheese for topping

Directions:

  1. Heat the oil in a large saute pan over medium-high heat. Add the garlic, carrots, celery, porcini and onions. Sprinkle with salt and pepper and cook about 3 minutes. Add the tomato paste, thyme and nutmeg, and continue cooking until the vegetables have softened and started to brown, about 2 minutes. deglaze with the wine, pulling up any bits from the bottom of the pan. Season with salt and pepper. 
  2. Carefully transfer to the slow cooker. Stir in the cream and tomatoes. Mix the pork and sirloin together in a separate bowl, using your hands, until combined. Stir the meat into the slow cooker, spreading out evenly and avoiding any large clumps. Cover and cook on high for 4 to 6 hours or on low 8 to 10 hours. Skim the accumulated grease from the surface before serving. 
  3. Serve over pasta top with Parmesan cheese and basil with crusty bread for soaking up the sauce.
adopted from http://www.cookingchanneltv.com/chefs/kelsey-nixon.html

Monday, December 23, 2013

Maple Glazed Roasted Acorn Squash

Serves 4 to 6
Ingredients:
1 acorn squash, seeded and sliced
3 tablespoons extra virgin olive oil
3 tablespoons light brown sugar
¼ cup maple syrup, warmed
salt and pepper to taste
Directions:
1. Preheat oven to 375°F.
2. Place squash sliced onto a baking sheet and drizzle with oil. Season with alt and pepper and gently toss together.
3. Sprinkle tops of squash with brown sugar.
4. Roast squash for 35 to 40 minutes occasionally tossing around, gently, to avoid sticking.
5. 7 to 10 minutes before roasting is completely, brush a small amount of maple syrup over each piece of squash and finish roasting.
adopted from 

Saturday, November 30, 2013

Korean Radish Soup (Muguk)




Serve 6       Prep: 10 minutes         Cook: 30 minutes

Ingredients:

  • 8 oz. lean beef (brisket), cut into bite size pieces
  • 1 small Korean radish (about 1 lb), peeled, cut into 1 to 1 1/2-inch square, about 1/4-inch thick
  • 10 cups water
  • 20 dried anchovy
  • 2 pieces of 2 inch square dried kelp (dashima)
  • 1-2 Tbsp Guk-ganjang (soysauce for soup)
  • 1 Tbsp minced garlic
  • 1 daepa or 2 scallions, cut diagonally into thin slice.
  • salt and black pepper
  • a dash of sesame oil (about 1/4 tsp)
  • 1 green onion, thinly sliced for garnish

Directions:

  1. In a medium pot, pour about 10 cups of water and add the dashima, dried anchovy and bring up the heat to high.
  2. Remove the dashima when the broth starts to boil, then reduce the heat to medium high and cook the broth 10 more minutes with anchovy. 
  3. Remove the anchovy; add sliced radish into the broth and boil, covered, until the radish turns translucent and soft, about 15 minutes. 
  4. In a mean time, cut the meat into bite size pieces and rinse them with cold water.
  5. Stir in meats, minced garlic, Gukganjang, cook for another 4-5 minutes;scoop out the brownish foam from the surface of the soup until it gets a clear broth; then taste for salt and pepper, daepa or scallions; cook for a couple of minutes.
  6. freshly cracked black pepper and a dash of sesame oil at the end and garnish with green onion. serve with a bowl of rice.

 

     

     

Tuesday, November 19, 2013

Dogani Tang (Knuckle Bone Soup)





Ingredients:

  • 2.5 - 3 lbs Ox Knee Bone with meat attached.
  • water
  • 1 head of garlic
  • 1 stalk Korean leek (dae-pa), washed, cut into 3 large pieces for soup 
  • 10 black peppercorn
  • 1 bay leaf
  • 1 stalk green onion, thinly sliced
  • salt, pepper to taste
  • noodle, Korean red pepper flakes - optional 
  • 1 lb beef brisket -optional  

Directions:

  1. Immerse the bones and any meat in cold water for 2 hours to take out the excessive blood from the bones. 
  2. Remove the bones, meat and put in a deep large pot; adding enough cold water up to cover bones.
  3. Bring up to a rapid boil (about 10 minutes), uncovered, then remove pot from heat; take the bones out from the pot, then drain the water and rinse the bones in cold water.
  4. Put the bones in a cleaned pot again; add cold water (about 12 cups) again until the bones is submerged. 
  5. Add daepa, bay leaf, black peppercorns, garlic. Bring to a boil then simmer for 4 hours. During boiling, skim the impurities and fat that rise to the top once in a while.
  6. Turn the heat off , then remove the bones and any meats from the broth and put in a container. Discard vegetables then strain and reserve the broth to the pot.
  7. Remove any meat and cartilage attached to bones - it should be soft enough to be manually taken off from the bones. Reserve the meat and cartilage and put the bones (no meat attached) back into the pot.; bring to a boil, then simmer for another 3 hours or more, keep adding water a couple more times; each time when you add water, turns up the heat to medium high to boil the broth again, then simmer again to maintain at least 1 gallon (16 cups) of broth in the pot. repeat this step until the broth becomes rich and milky.  Skim the top often. 
  8. In mean time, slice the meat thinly against the grain and cartilage to chunk size. 
  9. Remove from heat.  and discard the bones, cool down to room temperature then chill it in the refrigerator overnight. Remove the fat that rose and solidified on top. Underneath the fat layer, you should find gelatinous broth, which is caused by collagen extracted from the bones.
  10. for serving, heat up the broth with the reserved meat and cartilage. Serve with rice, sliced green onion, salt and pepper, red pepper flakes with kimchi.
Noodles are optional, but if you like, boil the noodles for 5-8 minutes, drain and set aside
If you wish you can also serve the extra meat pieces separately with a dipping sauce (Mix 1 tsp wasabi, 1 tsp soy sauce, 1 tsp vinegar).

Sunday, November 3, 2013

Super Easy Slow Cooker Beef Stew


serves 6-8 (fits a 4-qt crock pot)

Ingredients:



  • 2 pounds beef stew meat, cut into 1-inch cubes (I used chuck)
  • 6 oz tomato paste
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2-3 cloves garlic, minced
  • 1 bay leaf
  • 1 teaspoon paprika
  • 1 Tablespoon dried parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon Worcestershire sauce
  • 1 onion, chopped
  • 3 cups sodium reduced beef broth
  • 3 potatoes, diced (waxy potatoes are best - red, white, Yukon gold)
  • 4 carrots, sliced
  • 2 stalk celery, chopped
  • 1/4 cup flour
  • 1 cup frozen peas
  • 1 cup frozen corn

Directions:



  1. Place cubed beef in crock pot (no need to brown it first). Combine bay leaf, celery, carrots, onions, potatoes, salt,  pepper, garlic, parsley, oregano, Worcestershire sauce, 2 1/2 cup beef broth, and tomato paste in the crock pot. I used a 3.5 qt crockpot for this stew.  Don't be alarmed that the liquid is only a couple of inches deep (don't add additional liquid - there will be plenty when the dish is done). 
  2. Cover and cook on low for 10-12 hours, or on high for 6-7 hours.
  3. About 20 minutes before serving, add the peas, corn (no need to defrost first). In a small bowl whisk together the flour and remaining 1/2 cup of beef broth, creating a smooth paste. Stir into the stew. Replace the slow cooker cover and cook until thickened (about 15-20 minutes). Remove the bay leaf before serving.
  4. Serve over rice or buttered noodles.

Enjoy!

Sunday, October 20, 2013

Cabbage Namul



Ingredients

  • 1/2 head of cabbage, thinly sliced
  • 1 cup anchovy broth
  • 1 tsp salt
  • 1 1/2 Tbsp sesame oil
  • 2 garlic cloves, minced 
  • 1 green onion, thinly sliced

Directions

  1. Heat a large skillet with 11/2 Tbsp. sesame oil over medium heat, add cabbages, salt, garlic and stir-fry for minute or two.
  2. add the broth and cook for several more minutes; stirring well.
  3. Reduce heat to medium low, cover, cook for additional 4-5 minutes with the lid on until the cabbage is cooked. (it will look more transparent than white - you don't want it to be too crispy or too soft).
  4. Taste to see if more salt if needed. Right before turning off the heat , add chopped green onion, and mix well.
  5. Serve it warm with rice and other banchan!
* making anchovy stock
  • 10-12 medium to large dried anchovies
  • 2 piceces of dried dashima (about 3 inch squares)
  • 6 -8 cups water
It is very common for Korean home cooks to simply throw a few anchovies in the water to make this simplest form of anchovy stock. It's a convenient way to add another layer of flavor to a dish.
Prepare 10 - 12 medium to large dried anchovies and 2 pieces of dried dashima (about 3-inch squares). Soak them in 6 - 8 cups of water in a medium size pot (3 Qt) for at least 20 minutes. Then, bring it to a gentle boil, uncovered. Reduce the heat to medium high, and boil for 10 minutes. Drain the liquid to remove anchovies and dashima from the stock.

Sunday, September 15, 2013

Kimchi Pancakes with Squid or Pork Belly

Serve 8  Prep: 20 minutes   Cook: 20 minutes



Ingredients:

  • 2 or more cup well fermented kimchi, roughly sliced
  • 1 to 1 1/2 cup pork belly or squid, chopped (optional)
  • 2 cups all purpose flour or (1cup flour plus 1 cup Korean pancake mix) or (1 cup flour plus 4/3 cup Korean pancake mix plus 1/4 cup sweet rice flour (it adds a little bit of elastic texture to the pancakes, but if unavailable, simply add more Korean pancake mix or flour) 
  • 1/2 cup kimchi liquid
  • 4 green onions, diagnally sliced about 2 inches length
  • 1 green chili pepper, seeded, thinly diagnally sliced
  • 1 1/2 cup icy cold water ( I like to use soak water from kelp over night)
  • 2 eggs
  • salt to taste
  • vegetable oil or grapeseed oil for frying

Directions:

  1. Take a pancake mix in a bowl. Add eggs mix well.
  2. Add water and stir gently until all lumps are removed.  Add kimchi juice and mix, then add kimchi, pork belly or squid, green onions, sliced green chili.  Mix everything together and pancake batter is ready. ( if batter is too thick, add more water. Also if too watery, add more flour). Salt to taste.
  3. Put enough oil in a pan. ( more oil for more crispy pancakes)
  4. Once oil is hot enough, take a ladleful of the batter, pour into the pan and spread as thinly and evenly as possible using back of the ladle. * If you're using a 10 " pan, you should get 3 -4 pancakes depending on their size.
  5. Keep the heat at medium and let the pancake cook for a minute or two.   Once the pancake has loosened it will move around the pan easily.   At this point, flip the pancake using a flat spatula.
  6. Let the pancake cook for another 2 minutes on this side as well.   You might need to cook both sides for another minute or so to make sure the pancake is fully cooked.
  7. Make the remaining pancakes in the same way.   If you save part of the batter in the fridge, use it within a day or two.   You will need to add a 1/4 cup of water or so to loosen up the batter again before using.
  8. To make the dipping sauce, whisk together the rice vinegar, soy sauce, sesame seed oil, clili pepper flakes, and toasted sesame seeds.
  9. Serve with pancakes.

Mung Bean Jelly with black sesame seeds


Ingredients:

  • 1 pack Mung bean Jelly
  • 2 Tbsp toasted black sesame seeds, finely grounded
  • 1 Tbsp Dark sesame seed oil
  • 1/2 Tbsp soy sauce
  • salt to taste
Garnish (optional)
  • 1 sheet of toasted seaweed - put the seaweed into a plastic bag, crush it by rubbing the plastic bag with  both hands.
  • Any vegetables (cucumber, carrot, red green peppers or green peppers), julienned

Directions:

  1. Boil the water in the medium pot. In mean time, slice the jelly into thin strips
  2. Blanch the strips in the boiling water for about 30 seconds to 1 minute on high. When the color starts to become translucent, it is done.   Don't overcook.
  3. After boiling the jelly, rinse immediately under the cold water and drain.
  4. In a bowl, combine the jelly, 1 Tbsp sesame seed oil, then add finely grounded black sesame seed, soy sauce, salt to taste. Gently mix well.
  5. Sprinkle some crushed seaweed over the top and garnish with your vegetables, serve.
Home made Mung Bean Jelly: 

Sunday, September 8, 2013

Korean warm/cold noodle soup (Janchi Guksu)




This noodle soup is one of my favorite dish. a simple warm noodle soup for colder time, and cold version of this dish in summer. 
I have been craving for this noodle soup at all times. I call myself 'addicted to wheat flour' , but I have to control for craving this noodle soup since I am on a wheat free diet due to my health. 
I suddenly realized that I don't have to give up my favorite noodle soup thanks to rice noodles or shirataki noodles.

Serve 2   Prep: 10 minutes   Cook: 20 minutes


Ingredients:

  • 8 ounce somyeon (somen) or rice noodles
Anchovy Broth:
  • 10 – 12 medium to large dried anchovies (Myulchi)
  • 1 (3-inch) square dried kelp (dasima/kombu)
  • 1/2 medium onion, peeled
  • 2 garlic cloves, thinly sliced
  • 1/2 of scallion (white part)
  • 6 cups cold water 
  • 1 Tbsp soy sauce (preferably soup soy sauce – gukganjang)
  • 1 1/2 tsp Sake
Toppings: (any combination of toppings)
  • 1/2 zucchini (4 ounce), julienned
  • 1 small carrot (3 ounce), julienned
  • 1 egg, beaten and fried into a thin sheet (jidan)
  • 1/2 cup fermented (mature) kimchi  
  • 1/2 scallion (green part), chopped
  • 4 fried soybean curd (yuboo), dipped in boiling water, then squeeze out water and sliced
  • Other common toppings include eomuk (fish cake), mushrooms, onion, and beef)
  • 1 sheet roasted seaweed, thinly sliced or crumbled 
Sauce (Yangnyeomjang):
  • 1 tablespoons soy sauce (jin-ganjang)
  • 1 tablespoon soup soy sauce (guk-ganjang)
  • 1 teaspoon Korean chili pepper flakes (gochugaru)
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon sesame seeds
  • 1 teaspoons minced garlic
  • 1 serrano pepper, seeded and chopped
  • 1 scallion finely chopped
(Mix all sauce ingredients well and set aside.)
* You can replace soup soy sauce with fish sauce, but add a little bit at a time to season your dish to your desired taste.


Directions:

  1. Add all broth ingredients to a medium pot. Bring it to a boil. Remove kelp, then reduce the heat to medium and boil for 10 minutes, uncovered. Remove anchovies from the broth. Add more soy sauce or salt to taste and boil for an additional 15 minutes over medium heat. Remove all the aromatic vegetables from the broth. Keep it warm over very low heat while preparing the toppings and noodles. * Let broth cool for cold noodle soup
  2. Lightly sprinkle salt over julienned zucchini and set aside for 5 – 10 minutes. Squeeze out excess liquid from salted zucchini by hand. Sauté in a lightly oiled skillet over high heat (1 – 2 minutes).
  3. Sauté the julienned carrots in a lightly oiled skillet over high heat (1- 2 minutes), sprinkling salt and pepper to taste. (If using eomuk, mushrooms, or onion, cook the same way.). 
  4. Squeeze out excess liquid by hand from kimchi, then thinly sliced or bite size. Mix with 1/2 tsp sugar and 1/2 tsp sesame seed oil. Set aside.
  5. Bring a medium pot of water to a boil. Cook somyeon  or rice noodles according to the package instructions (about 3 minutes). Drain quickly and shock in cold water to stop cooking. Continue to drain and rinse in cold water. (Somyeon noodles are not resilient. This rinsing process is important so the noodles don’t get soggy.) Make two one-serving size mounds as you remove from the water. Place the mounds in a colander to drain.
  6. Place the noodles in a serving bowl. Pour the hot broth over the noodles. Nicely arrange a small amount of each topping on top of the noodles. Finish the dish off with a sprinkle of the chopped scallions, seaweed.
  7. Serve warm with the sauce on the side.

Simple and Delicious Chicken Marinade



Serve 4      Prep: 10 min    Marinade: 30 min-overnight  cook: 30 mins

Ingredients:

  • 4 boneless skinless chicken thighs or breasts ( about 1 1/2 lbs)
  • 1 cup Wish-Bone House Italian Dressing
  • 3 Tbsp soy sauce
  • 2 or 3 Tbsp brown sugar
  • 2 Tbsp Worcestershire 
  • 1 Tbsp minced garlic
  • 1 tsp minced ginger

Directions:

  1. Pour Italian Dressing, soy sauce, Worcestershire, brown sugar, garlic, ginger over chicken in large, shallow container or plastic bag.
  2. Marinate chicken in refrigerator, turning occasionally, 30 minutes to overnight. 
  3. Preheat grill for high heat. Lightly oil grill grate.
  4. Remove chicken from marinade, discarding marinade and place chicken on grill.
  5. Grill the chicken until cooked through, about 8-15 minutes per side.

Menudo


Serves 8  Prep 30 minutes   Cook: 4 hrs

Ingredients

  • 2.5 pounds of tripe cut into small squares
  • 1.5 pounds of calf's (or pig's) foot cut into 4 pieces
  • 1 onion cut in half
  • 1 head of garlic + 2 garlic cloves
  • 3 cups of cooked hominy (pozole), drained and rinsed
  • Salt to taste
  • 10 cup of water
  • 6 dried Pasilla peppers washed and with seeds removed
  • 6 dried Guajillo peppers washed and with seeds removed
  • Garnish: dried Oregano, chopped onions, chopped cilantro, 8 sliced limes, crushed red peppers
  • bread rolls or corn tortollas.

Directions:

  1. Slow cook in a pot of water the 12 peppers and 2 garlic cloves until the peppers soften about 30 minutes.
  2. Blend the peppers and garlic cloves along with about 1/2 cup of the water they have been cooked in. Strain this mixture and set aside.
  3. In a large pot with about 10 cup to 12 cup of water put the calf's foot and tripe along with the onion cut in half and head of garlic, 1 whole lime, halved and bring to a boil.
  4. As it commences to boil skim off the foam that forms.
  5. Cover the pot and continue cooking for approx. 3 hours until the meat softens. You could also use a Crock pot and set it in low for 6 hrs.
  6. Remove onion, lime garlic and beef foot from pot. When beef foot cool enough to handle, discard bones; chop meat and return to soup.   Add the blended and strained mixture -step No. 2.
  7. Add the can of cooked hominy, then season with salt and allow to boil for an additional 15 minutes.
  8. Serve with each serving accompanied by small dished portions of dried oregano and fresh chopped onion, cilantro, sliced lime, crushed red peppers and eaten with bread rolls or warm corn tortillas .
It can be stored in the refrigerator for several days and freezes well, preserving its flavor.

Sunday, August 25, 2013

Ground Beef Burritoes


Serve 6   Prep: 10 minutes     Cook: 10 minutes

Ingredients:

  • 2 tsp dried minced onion
  • 1/2 tsp salt
  • 1 tsp chili powder
  • 1/2 tsp cornstarch
  • 1/2 tsp ground cumin
  • 1/2 tsp red pepper flakes
  • 1/4 tsp cayenne pepper (optional)
  • 1/4 tsp dried minced garlic
  • 1/4 tsp dried oregano
  • 1 lb ground beef
  • 1/4 onion, chopped
  • 1/2 cup water
  • 6 (12 ") flour tortillas
  • 3/4 cup sour cream
  • 1 1/2 cup finely shredded  sharp cheddar cheese or Mexican cheese
  • 2 cup loosely packed shredded iceberg Lettuce

Directions:

  1. Mix minced onion, salt, chili powder, cornstarch, cumin, red pepper flakes, cayenne pepper, dried minced garlic, and oregano in a bowl.
  2. Heat a large skillet over medium-high heat. Brown meat and onions, stir until the beef is completely browned, 7 to 10 minutes. Drain and discard any excess grease.
  3. Return ground beef to heat. Pour seasoning mixture and water over the beef; stir to combine. Bring to a simmer and cook until the moisture absorbs into the meat, about 5 minutes.
  4. Warm the tortilla, then Spoon meat mixture down centers of tortillas; top with remaining ingredients. and fold in opposite sides of each tortilla, then roll up burrito-style.

Pizza Cupcakes







Serve 12 mini pizza, prep: 20 minutes  cook: 20 minutes

Ingredients:


  • 1 lb fresh pizza dough
  • All-purpose flour, for dusting
  • Nonstick olive oil spray and 2 Tbsp. Olive oil
  • 1 cup (4 oz.) shredded mozzarella cheese
  • 1/3 cup (1 oz.) finely grated Parmesan cheese 
  • 2/3 cup chopped baby spinach
  • 1/2 onion, chopped
  • 2 clove garlic, minced
  • 2-3 oz. mushrooms, diced
  • 1 carrot, diced
  • 1/2 can (14.5 oz) of fire-roasted tomato, drained
  • 1 1/2 tsp fresh chopped basil (or 1/2 tsp dried basil)
  • 1 1/2 tsp fresh chopped parsley (or 1/2 tsp dried parsley)
  • 1 1/2 tsp fresh chopped oregano (or 1/2 tsp dried oregano)
  • 1/2 lb ground Italian sausage (or chicken cubes)
  • 12 pieces mini- turkey pepperoni (optional) 
  • a pinch of salt and pepper to taste



Getting ready:

  1. Pre-heat oven to 450 degrees. 
  2. Spray a standard 12-cup mini muffin pan with nonstick spray.

Making:

  1. Lightly flour a work surface.   Roll out the pizza dough to a thin large rectangle or round, about 1/8-inch thick.  Using a 3 inch diameter round cutter, cut out 12 rounds for pizza crusts. 
  2. Place each crust on greased mini muffin cup. Press and pull the dough up the sides of the muffin cup.   Brush edges of pizza dough rounds with olive oil.  Pop these cups into oven and bake for 8 minutes, once baked, take tins out of oven. 
  3. While your crusts is baking, place the meat and carrot in a skillet with a little olive oil over medium-high heat.   Cook until the meat is browned and carrots are a little soft, then add in garlic, onions, mushrooms and continue to saute about 5 minutes.
  4. Add 1/2 can of drained fire-roasted tomatoes and parsley, basil, oregano, salt and pepper, continue to stir.   Bring sauce to light boil, then remove from heat. 
  5. Put 1 slice of pepperoni, then spoon about 2 tablespoons of filling into each pre-baked pizza crusts, sprinkle each with spinach and cheese.
  6. Place it in the oven for another 5 minutes until the crusts are golden brown and the filling is bubbling.   Let stand 1 minute.  Then use a small knife to loosen the pizzas.   Arrange on a platter and serve.
.

Mediterranean Pasta Salad



  • Serve 120   Make in 20 minutes
  • This easy recipe was served as part of a retreat buffet for 120 people and was well liked. Makes 2 large bowls. Sometimes I add diced hams or chicken for main dish.

  • Ingredients:


  • 3 bags corkscrew pasta (plain or colored) 1 lb. bags ea.
  • 10 assorted bell peppers (green, orange, yellow, red), diced
  • 2 bunches of celery chopped,
  • 2 cans of sliced black olives
  • 2 containers feta cheese, approx. 1 lb. each
  • 1 large bottle Italian dressing

Directions:

  1. Cook the pasta until just cooked, drain and rinse with cold water.
  2. Except for the olives and cheese, combine everything else gently, mixing in the dressing. Store over night.
  3. A couple of hours before serving mix in the olives and crumbled feta cheese.
If  you are prepareing for 8 servings; Add the following ingredients

  • 1 x bunch green onions, diced
  • 5 x plum tomatoes, seeded and small-diced
  • 2 x cucumbers, peeled, seeded and small-diced

1/2 cup fresh chopped parsley/ basil
1 medium red onion, diced

Sunday, August 11, 2013

Singapore Curry Noodles


The Singapore noodles is very flavorful, colorful and packed with all nutrients.   You can add vegetables according to your preferences (such as colored bell peppers, sprout beans, napa cabbage, bokchoy, mushrooms etc.) and protein that work for you (chinese barbecued pork, chicken, firm-tofu etc.). This colorful dish can be made ahead of time and very successfully reheated.

There is quite a bit or prep work involved, but once you have everything in place, this can be prepared in no time. 

So enjoy making this spicy stir fried Singapore noodles and have a treat with your chopstick.


Ingredients:

  • 5.5 oz.fine dry rice vermicelli (2 bundles of Mai Fun)
  • 2 eggs, lightly beaten in a bowl
  • 8 oz.extra large shrimp, peeled and deveined
  • 4 oz. pork, cut into thin strip
  • Mixture of 2 tsp. soy sauce, 2 tsp rice wine, 1 tsp corn starch
  • 2 Tbsp. Indian curry powder (Madras) in small bowl
  • Mixture of 2 Tbsp. fish sauce, 2 Tbsp. oyster sauce, 3/4 cup low sodium chicken broth
  • 2 cloves garlic, minced
  • 1 Tbsp. minced ginger
  • 1/2 medium yellow onion, sliced thinly
  • 1/2 bag (8 oz.) of bean sprouts, rinsed and drained
  • 8 oz. can of strip bamboo (julienned)
  • 1/2 red bell peppers, chopped
  • 2 oz. snow peas, julienned 
  • 3 green onions, root end trimmed, cut into 2 inch pieces
  •  3 Tbsp coconut oil

Directions:

  1. Put the rice noodles in a large bowl and soak in enough hot water to cover until the noodles are soft about 5 minutes. Drain noodles and rinse in cold water several times; then drain the excess water, set aside.
  2. Add the shrimp and pork to a bowl of mixture ( soy sauce, rice wine and corn starch) - The cornstarch will keep the meat moist and the shrimp firm, set aside
  3. Prepare vegetables, then arrange them on plate, set aside
  4. Put garlic and ginger together in small bowl, set aside
  5. Heat a wok over high heat until very hot then add a tablespoon of coconut oil, swirl to coat, then add the egg, swirling then scrambling. Remove the scrambled egg on a separate plate and set aside. 
  6. Add 2 tablespoons of coconut oil, then add the garlic and ginger, and then fry until fragrant about 5 seconds. Add the shrimp and pork, holding aside the marinade and fry until the pork just loses its pink color (it doesn’t have to be all the way cooked.
  7. Add the onion, red bell peppers, snow peas, bamboo, and bean sprouts. Fry while stirring vigorously until the vegetables are a bright color about 3 minutes. 
  8. Add the curry powder and stir-fry until fragrant, then pour in the mixture of fish sauce, oyster sauce and chicken broth. Stir to combine, then add the noodles and return the egg to the wok. Use chopsticks or tongs to evenly coat the noodles with sauce. If the noodles start sticking, add some water.
  9. Top with scallions, then serve hot.

Grilled Chicken halves



Serve 2  Prep: 20 minutes   Cook: 45 minutes

Ingredients:

  • 1 whole chicken (3 lbs), halved
  • 2 Tbsps. white vinegar
  • 2 tsps. salt
  • 2 tsps. dried Mexican oregano, crumbled
  • a pinch of black pepper
  • 12 oz. pineapple juice
  • 1/4 cup fresh lime juice
  • 1/2 tsp. mild chili peppers finely minced ( anaheim peppers )
  • 2 Tbsps. vegetable oil
  • 12 - 16 drops yellow food coloring
Directions:
  1. Wash chicken parts and pat dry with paper towels.
  2. Marinate chicken in zip-lock bag several hours to overnight.
  3. Prepare the indirect grill to reach the moderate temperature from 275 to 350 degrees.
  4. Remove chicken from marinade, remove the extra liquid from chicken.
  5. Grill over indirect heat, keep the grill covered, leave the top and bottom vents opened; make sure that the top vent locates over the chicken; cook chicken based on chicken's internal temperature to reach around 165 degrees about 40 minutes. 
  6. After it reaches internal temperature, quickly drags the chicken over the direct heat to give crispy skin just a little more about a couple of minutes. Remove from the heat and let it rest before cutting.
  7. Cut chicken halves into pieces, then serve with tortillas, rice and corn.

Thursday, August 1, 2013

Zucchini Cupcakes with Caramel Frosting



Yield: 1-1/2 - 2 dozen

Ingredients:

  • 3 eggs
  • 1-1/3 c. sugar
  • 1/2 c. vegetable oil
  • 1/2 c. orange juice
  • 1 tsp. almond extract
  • 2-1/2 c. all purpose flour
  • 2 tsp. ground cinnamon
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1/2 tsp. ground cloves
  • 1-1/2 c. shredded zucchini
CARAMEL FROSTING:
  • 1 c. packed brown sugar
  • 1/2 c. butter
  • 1/4 c. milk
  • 1 tsp. vanilla extract
  • 1-1/2 - 2 cups powdered sugar

Directions:

  1. Preheat oven to 350. In a medium mixing bowl,beat eggs,sugar,oil,orange juice and extract.
  2. Combine dry ingredients;add to the egg mixture and mix well. Add zucchini and blend.
  3. Fill cupcake liners 3/4 full and bake 20-25 minutes or until toothpick in center comes out clean.
  4. For Frosting:combine brown sugar, butter and milk in a saucepan.Bring to boil over medium heat;cook and stir for 2 - 3 minutes or until thickened.Remove from heat; stir in vanilla. Cool to lukewarm. Gradually beat in powedered sugar until frosting reaches desired spreading consistency. Frost cooled cupcakes. 

Monday, June 24, 2013

Filipino Chicken Adobo


This is a lighter, simpler version of the Philippine national dish.   Serve with rice.

Make 4 serving   Prep and cook time 45 minutes

Ingredients:


  • 1 Tbsp. vegetable oil
  • 6 skinned bone-in chicken thighs
  • 3 cloves garlic, minced
  • 2/3 cup apple cider vinegar
  • 1/3 cup soy sauce
  • 1 tsp. whole black peppercorns
  • 1 bay leaf

Directions:

  1. Heat oil in a medium frying pan over medium-high heat. Add chicken and cook until lightly browned, about 5 minutes, then turn over and cook an additional 5 minutes. Transfer chicken to a plate and set aside.
  2. Pour off all but 1 tbsp. of pan drippings and return pan to low heat. Add garlic and sauté until soft, about 1 minute. Add remaining ingredients and stir to incorporate. Return chicken to pan and cook, covered, for 20 minutes.
  3. Uncover, increase heat to medium-low and cook 15 to 20 minutes more, occasionally spooning sauce over chicken, until sauce thickens a bit and chicken is tender and nicely glazed with sauce. Remove bay leaf before eating.

Sauteed Mushrooms with Onion for Steak


Makes 4 servings if served with steak

Ingredients:


  • 1/2 lb sliced mushrooms 
  • 1 medium onion, sliced
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon garlic salt
  • 1 tsp fresh chopped parsley

Directions:



  1. Melt the butter and olive oil together in a frying pan and add the mushrooms and onions; let them cook slowly, over medium heat, until the mushrooms are getting a little brown and the onions are nice and soft, about 20 minutes.
  2. While there's still some moisture left from the mushrooms, add the Worcestershire sauce and garlic salt.
  3. The mixture will thicken and it's ready to serve.
  4. Garnish with parsley and serve with grilled steak and use leftovers for omelets.



Sunday, June 16, 2013

Mustard Aioli Baked Potatoes with Herbs




This recipes was inspired by a Bobby Flay recipe and made a few minor changes. Like I added onions and baking instead of grilling.

Serve 4 to 6   Prep: 10 minutes  Cook: 45 to 60 minutes


Ingredients:


  • Mustard Aioli:
    1/3 cup mayonnaise
    1 tablespoon Dijon mustard
    1 tablespoon whole grain mustard
    1 teaspoon honey
    2 cloves garlic, smashed to a paste
    Kosher salt and freshly ground black pepper
  • Potatoes:
    1 1/2 pounds small red-skinned potatoes, scrubbed, then halved or quartered
    2 tablespoons kosher salt, plus more for sprinkling
  • 1 medium onion, halved, peeled and sliced vertically
  • Garnish:
    1 tablespoon finely chopped fresh flat-leaf parsley
    2 teaspoons finely chopped fresh chives
    2 teaspoons finely chopped fresh tarragon
    Freshly ground black pepper and crushed red pepper flakes

Directions:

  1. For the mustard aioli: Whisk the mayonnaise, Dijon mustard, whole grain mustard, honey and garlic and sprinkle with salt and pepper Cover the bowl and refrigerate for at least 30 minutes and up to 1 day
  2. Preheat your oven to 425 degrees. Meanwhile, Cut the potatoes in half or quartered, and onion toss with the mustard aioli.  
  3. Grab a rimmed aluminum sheet pan and add the potatoes and sliced onions.  Spread them out evenly before popping them into the oven to roast for 45-60 minutes. Stir them once halfway through.
  4. Once crispy and golden, season with kosher salt, black pepper, crushed red pepper flakes and the chopped fresh parsley, tarragon, chives.
  5. Enjoy.