Lentil Soup - 1

One of my favorite programs is 'Take good care of the fridge'.
This cooking show teaches me how to cook delicious food with simple ingredients I can find in my fridge. 
For every episode, a celebrity is invited with their own fridge, and the chef cooks with the ingredients from the celebrity guests' fridges. Ordinary ingredients turn into a great dish  in just 15 minutes.  It's so amazing!
Sometimes I would like to say 'Please take good care of my fridge!'  Ha ha ha...
This week, one of the chefs cooked lentil soup with simple ingredients.  Just follow the chef's recipe. I made the lentil soup.

The lentil soup was comforting, healthy, simple, and easy to make.

Ingredients
1 C                  lentils
1/2                   carrot
2-3 strips         bacon
1                      bell pepper
1                      green onion
2 cloves           garlic
4                      tomatoes (tomatoes on the vine from Trader Joe's)
salt and pepper, to taste

Directions
Boil soaked lentils. Save 1 C of water the lentils were boiled in.
Cut carrot, green onions and bell pepper into small pieces and set aside.
Fry bacon and chop into small pieces. 
Leave 1-2 T bacon grease in the pan then stir fry carrot, green onion and bell pepper.
Blanch the tomatoes and remove skin.
Add the saved cup of water from the lentils and minced garlic to the pan of stir fried vegetables and simmer for a few minutes.
Put everything in the blender and process mixture until smooth.
Add salt and pepper to taste.
Serve lentil soup topped with chopped bacon.

http://tvcast.naver.com/v/904788

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Spaghetti with Clam

I like spaghetti with olive oil and sea food.
When I went to the grocery store fresh clams were available for a good price.  I bought some for dinner. I had white wine, garlic and peperoncini in my fridge. It was perfect together! I was happy just thinking about making spaghetti with clams!
Actually, I like to make spaghetti with olive oil and clams, but I don't like cleaning the clams. Before cooking the clams soak them in salted water for a few hours. The clams process the salted water and any sand or grit is removed.

Ingredients 
2/3 pound     uncooked spagetti such as dececco
6-7 cloves    garlic, sliced
1/2 C            olive oil
2                   peperoncini
1 T                dried Italian parsley
1/2 C             finely grated Parmigiano-Reggiano cheese
1/2 C             cleaned clam
1 C                white wine
Italian parsley to taste
salt, black pepper to taste


Directions
Bring a large pot of lightly salted water to a boil. 
Cook spaghetti in the boiling water about 12-13 minutes.
Combine garlic, peperoncini and olive oil in a skillet. Cook and stir until garlic is golden brown, about another 5 minutes. 
Add cleaned clam with white wine until cook slightly.
Add cooked spaghetti and sprinkle Italian parsley and Parmigiano-Reggiano cheese.
Stir until combined.
Serve pasta topped with fresh Italian parsley.

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Bowl of Rice with Tofu

I am trying to cut down my intake of carbohydrates - I increased the protein in my daily diet.
I may look to tofu, nuts, seeds, lentils, and soy foods to meet my daily protein intake.
A bowl of rice with tofu is a popular Chinese dish with tofu cubes that are braised in a special sauce. The special sauce is typically called doubanjiang. But I don't have it.
So I recreated it. I sometimes use a combination of doenjang (Korean soybean paste), gochugaru (Korean chili pepper powder), and gochujang (Korean red chili pepper paste). It tastes delicious!
Don't be a piggy. 

Ingredients
1/2 package     Tofu
1 C                  ground beef
1/2                   zucchini
1/2                   onion
2 t                    minced jalapeno
1.5 T                Korean soybean paste
1/2 T                Korean chili pepper powder
1 t                    sugar
1-2 t                 minced garlic
3 T                   minced green onions
1 C                   anchovy broth
Korean chives (buchu), to taste

Directions
Cut tofu, zucchini and onions into 1 inch squares.
Stir fry Korean soybean paste, Korean chili pepper powder, minced garlic, minced green onions, minced jalapeno, onions and zucchini in a pan.
Add ground beef and anchovy broth and boil for 10 minutes until the liquid has reduced by half. 
If you like sprinkle with fresh Korean chives.
Serve with steamed rice.



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Buttermilk Scones

What is your favorite breakfast?  I would have to say that mine is a toss up between a pancake and a freshly baked scone. 
They were soft on the inside with a nice crust on the outside. Added buttermilk in these scones helps keep them nice and moist without the need for extra butter!
But, I always though that scones were dry and hard because my first scone was bad. When I went to Starbucks I ordered coffee and scone. It was very dry and rough. So I didn't eat a scone. 
But this buttermilk scone makes me happy even to think of it!  Also, I love the smell of this buttery scone.  

Ingredients
2 C          all purpose flour
2 t            baking powder
1/4 t         baking soda
3 T           sugar
1/4 t         salt
1 stick      unsalted butter
1/2 C        low fat buttermilk 
1/3  C       nuts
1               egg
1 T            milk

Directions
Preheat oven to 425.
Mix flour, baking soda, baking powder, sugar and salt.
Cut butter into flour mixture with a pastry cutter or rub it with your fingers, until mixture has the texture of coarse meal.
Whisk together buttermilk (you can substitute 1/2 cup plain yogurt whisked with 2 tablespoons milk) and egg.
Drizzle over flour mixture until mixture looks like coarse crumbs and add nuts.
On surface lightly sprinkled with flour, knead mixture 5 to 7 times to form dough.
On cookie sheet, pat dough into 10-inch round and cut round into 8 wedges, separate slightly.
Brush milk on each wedge and bake for 13-15 minutes.

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Braised Short Ribs - Galbijjim

What to make something special for your family? 
How about a big, flavorful braised beef dish?  It's Korean braised short ribs - Galbijjim!
Galbijjim is traditionally enjoy on big holidays like New Year's day, Korean Thanksgiving day and also for their most honored guest. 
Beef short ribs are braised in a soy sauce and garlic broth in a pot. The broth is reduced and intensified with a good flavor and the meat is tender and coated with sauce. Sounds great!
I think Korean braised short ribs (Galbijjim) is similar to beef bourguignon (boeuf bourguignin) because they have similar ingredients and method of cooking, just a different broth. Galbijjim has soy sauce with vegetable broth and  beef bourguignon has wine and some herb broth. So I think Galbijjim is a Korean style braised beef and  bourguignon  is a French braised beef. They are just different in nationality, but both tender and savory. 
Let's make Galbijjim!

Your mouth will water.  It makes me happy even to think of it!

Ingredients
2 lb    beef short ribs
1 C     Korean radish
1 C     carrot
chopped green onion for garnish

sauce
2 oz     radish
3 oz     green onions
1          onion
6 T       soy sauce
3 T       sugar
1 T       minced garlic
1 T       sesame seed oil
1 T       mirin
1 t        ginger powder
half       asian pear
salt and pepper, to taste
some water

Directions
Clean and soak beef short ribs in cold water for 1 hour to draw out some of the blood.
Peel and cut carrot and radish into 1.5-2 inch pieces.
Bring water with ribs to quick boil and flash cook for 5 minutes then drain and set aside. This  step will get rid of the gamey taste. It's optional.
Process the Asian pear and onion in the food processor to make a paste - it helps the meat become tender.
And add the other ingredients to the paste. Coat the ribs with the paste and let sit for 1 hour in the refridgerator.
Put beef and sauce into a pot with 3 C water and boil for 45-50 min.
Add carrots and radishes. Simmer for 10-15 min until the meat is fully tender and vegetables have softened.
When the broth is reduced and thick, it is done.
(Short ribs make a lot of fat. Cool the finished Galbijjim in the fridge for 5-6 hours. Remove the hardened fat from the surface)
Reheat the Galbijjim, sprinkle with chopped green onions and serve with rice.


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Super Grain Salad - Farro, Quinoa ,Lentil and Barley

This is a delicious and healthy super grain salad that I made for lunch today.

Green things in a grain salad??  Sound dubious, but their sweet and chewy demeanor is A+++ in this herbaceous and slightly spicy side.  And light and citrusy, it's a whole new way to enjoy super grains.

Also, not only are they super-healthy for you and something totally out of the norm, but they taste amazing.

Who doesn't like a salad for a meal?  See, healthy, good for you food doesn't have to be boring and truth be told, this grain salad is even better leftover the next day for lunch. You'll  have everything you need for a very healthy meal in one dish! 
Add one more thing, this salad is a great addition for spring time. The color, texture and flavors in this salad are delicious and fresh. If you are looking for a creative way to serve this, try serving it in half an avocado.  There'll be more time for some spring fun.

Ingredients
1/2 C     farro
1/2 C     barley
1/4 C     quinoa
1/4 C     lentil
half        avocado
arugula, to taste
lemon juice, to taste
pepper and salt, to taste

Garlic oil
1/2 C    extra virgin olive oil
3 T       minced garlic

Directions
Bring farro, barley, quinoa, lentil and water to a boil in a saucepan. (add a pinch of salt) and reduce heat to medium low.
Cover and simmer until grains are tender and water has been absorbed, 10-15 minutes and set aside to cool.
Heat a sauce pan over medium-low heat and add oil and minced garlic until garlic is light brown. Not golden brown and set aside to cool.
Cut avocado into the dice size.
Mix grains and garlic oil and add avocado and arugula. Sprinkle with lemon juice.

Enjoy healthy texture of super super grains!

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Enoki Mushroom Pancake

Enoki mushrooms contain many good elements for your brain and has a good texture. 
So, I make use of it in many ways like pancakes, soy bean paste soup (Doenjang Jjigae), noodle soup (Kalguksu)...
Especially, when it rains, I feel like eating Korean pancakes. The sound of the falling rain reminds me of the sound of frying pancakes and it makes me hungry.

Let's make a enoki mushroom pancake!


Ingredients
200g     enoki mushroom
2           eggs
2-3 T     Koren pancake mix
salt and pepper, to taste
oil
green onions for garnish

Soy dipping sauce
1 T      soy sauce
1/4 T   rice vinegar
sesame seeds, to taste

Directions
Cut off the bottom of the mushrooms, rinse lightly and dry.
Tear apart the mushrooms and  sprinkle  Korean pancake mix on the mushrooms.
And beat eggs and add salt and pepper, set aside.
Heat a skillet over medium heat, add oil and swirl to coat. Dip mushrooms into beaten eggs, place in skillet.
Cook a couple of minutes on each side .
You can serve with soy sauce.   Enjoy!

* Refer to here
  http://moonsungsil.com/140150996670?Redirect=Log&from=postView

* Korean Pancake Mix   
  http://www.hmart.com/shopnow/shopnow_newsub.asp?p=807176222010

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Korean Spicy Fish Stew - Daegu Maeuntang

Korean fish stew(Maeuntang) is a savory, spicy stew with lots of veggies, fish and lots of spice. So it is my absolute favorite comfort food as well as Korean Chicken Soup (Samgyetang).
When I feel sick with a cold, the spices in this stew are like a natural remedy for me.  It clears up my sinuses and I feel my body coming back to life with energy.  I think spices also fight viruses, so it's anti-cold!
I like a delicate stew made with cod fish (Daegu), because I like its subtle deep flavor - cod fish has a mild flavor and white, flaky flesh.  So it is a very popular choice for Korean fish stew.
Also, it will be a great thing to eat after walking in the cold rain - chilly weather and spicy stew are good harmony. I love it!
And don't be scared of the spicy taste. If you eat Kimchi, you can eat spicy Maeuntang. Don't worry about it. 

For a minutes, let me explain 'Daegu Maeuntang'. 
'Maeuntang' is, as one might say, 'Maeun' means spicy and 'tang' means stew in Korean.
And 'Daegu' means big mouth, in other words 'Daegu Maeuntang' is big mouth fish stew. So Funny!
Enjoy the big mouth fish stew  :-)


(Fish stew is in the Le Creuset warming dish)

How to make it?  (I used cod instead of red snapper)
Click!      http://www.maangchi.com/recipe/maeuntang


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Spinach Pesto Pasta with Shrimp

I love pesto on homemade pasta or even toasted bread - delicious!

Usually, I like to add it to pasta dishes, because pasta has always been an easy food I could cook  :-)
This homemade spinach pesto is easy to make, packed full of healthy ingredients, and looks so pretty.  Also, it is a great  way to use spinach or fresh herbs - It's an absolutely fantastic way to use herbs. Yum.  Nothing better!

Look at this!

Spinach pesto pasta is a lot of green but, it's seriously so good - like super yum, lick the bowl clean  :-)

Spinach pesto is magic. I mean, it has a lot of uses - make this all purpose pesto sauce and serve with pasta, bread and salad... It is a magical ingredient!

Also, it will take less than 30 minutes to make and is sure to be loved by any gluten free - veggie craving - green loving - pasta obsessed gal!

How to make a spinach pesto?
http://www.food.com/recipe/speedy-spinach-pesto-176624


How to make a spinach pesto pasta with shrimp?

Ingredients
8 oz     shrimp
1/2 t     garlic powder
1/2 t     onion powder

extra virgin olive oil
parmesan, to taste
pepper and salt, to taste

1/2 C   chopped onion
1 T        minced garlic
1/2 C   pesto
1 C        cream

Directions
Marinate shrimp in garlic powder, onion powder, olive oil, salt and pepper for 15 minutes.
Cook the pasta according to the package directions.
Pan fry shrimp and set aside.
In a same pan stir-fry chopped onion and garlic until brown.
Add the spinach pesto and cream then add pasta and toss to combine.
Add in the shrimp and serve with Parmesan on the side.

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