Aglio e Olio Spaghetti

Spaghetti Aglio e Olio is a simple Italian dish of garlic, olive oil, parsley, and Parmigiano-Reggiano cheese tossed with cooked pasta.
I make it when there is no time to go to the grocery store. Because there are always pasta, garlic and olive oil at my house. No trip to the market required for this dish!
Also, because my husband likes it.  He always gulps down a dish of pasta. Yummy.
In other words, I can make fancy food without spending a lot of time. Ha ha ha...
Just love this simple recipe. It is on my regular rotation.


Ingredients (2 servings)
1 pound uncooked spagetti such as dececco
6 cloves garlic, sliced
1/2 cup olive oil
2 peperoncini
salt, black pepper to taste
Italian parsley
1 cup finely grated Parmigiano-Reggiano cheese
Arugula for garnish


Directions
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water about 12-13 minutes. Drain and transfer to a pasta bowl.

Combine garlic and olive oil in a skillet. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat.

Stir red peperoncini, black pepper, and salt into the pasta. Pour in olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; stir until combined.

Serve pasta topped with the remaining Parmigiano-Reggiano cheese and arugula.

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Steamed Cod with Ginger Oil

I feel uncomfortable cooking fish.
Because...... It is not easy to get rid of the smell after I cook seafood like a fish, crab...
Of course, seafood is very delicious, but.... I can't stand the fishy smell.
But, this steamed cod doesn't have a fishy smell - just a fragrant ginger aroma.
Also, steaming helps boost the level of taste and the ingredients's unique flavor. 
And besides the nutrient loss is very little. Wow-
It is a healthy and quick dinner option.
Couldn't believe how tasty it is considering the minimal ingredients and prep time. Yeah!!

Ingredients (2 servings)
1lb cod
4T  soy sauce
3T  chopped onion
4T  olive oil
1T  minced nut
1oz  sliced ginger
Arugular for garnish


Directions
Marinate chopped onion in soy sauce.
Steam cod for 9 minutes.
Heat the pan, add oil and sliced ginger and saute until golden brown about 2-3 minutes - Ginger flavors the oil. (It's ginger oil).
Take the cod out of the steamer and place it on a platter.
Drizzle with the ginger oil and chopped onion.
And... final touch!!  Garnish with minced nut and arugula.

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Have you ever made a cold noodle soup?

Have you ever made a  cold noodle soup?
Korean cold soy milk noodle (Kongguksu)is my go-to summer food. This seasonal Korean noodle dish is served in cold soy milk broth - don't think soy milk broth is general soy milk. It has different taste.

Now wait a minute, there are some signature foods for each season in Korea. 

Cold soy milk noodle is one of the summer foods. - another summer food is Chicken soup with jinseng (Samgyetang).

I simply made a soy milk broth with  black soybean, almond, salt and water.

You will have the most refreshing, delicious "noodle" you've ever tasted.


How to make it?
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Click here !!!
I made a cold soy milk noodle last summer ......  :-)

Bruschetta - Tips for making it best

Sure tomato bruschetta is simple, but did you know you can probably make it better?
Here are five tips for making it better.
It's one of the most delicious things you'll ever put in your mouth.

- Grill the bread.
- Rub with a whole clove of garlic.
- Use the freshest, sweetest tomatoes you can.
- Use room temperature tomatoes.
- Season and walk away.

Ingredients
3-4 (1/2lb)  Medium fresh tomatoes at room temperature.
2-3 Tb  Extra Virgin Olive Oil
6  Basil Leaves, sliced (dried basil is ok to taste)
2 cloves  Garlic
Italian or French bread
Salt and Pepper to taste
Cucumber, chopped to taste
Balsamic Glaze to taste

Directions
Chop tomatoes and cucumbers into 1/4 inch chunks and add to a bowl with a pinch of salt, pepper and 1-2 Tb olive oil. And add sliced basil leaves. Stir and let sit for 10 minutes.
Heat the grill pan over medium heat. Drizzle bread slices with olive oil(1 Tb) then grill 2 minutes on each side.
Remove bread then lightly rub one side with garlic - the heat and friction from the bread causes the garlic to "melt" into the bread. 
Stir tomatoes one more time, taste then adjust with salt and pepper as needed. Heap the tomato mixture onto each piece of bread. Drizzle a little of the juice that remains at the bottom of the bowl of the tomato mixture.
If you want, drizzle a balsamic glaze onto the tomato mixture.
Then serve it as an appetizer,a first course or just a snack  while you are watching TV.

Enjoy!

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Simple Tomato Soup

It's my first tomato soup!
I found the easiest tomato soup recipe, so I tried to make it.
It's such an easy recipe, but you can make wonderful tomato soup.
What should you prepare for easy tomato soup?
Just tomato, olive oil and agave syrup.
You throw all the ingredients into a Le Creuset pot and stir. That's it!!

Ingredients
Directions
The olive oil and tomatoes completed the tomato soup. It is very delicious!
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8  Vine Tomatoes
1-2  Basil Leaves
Olive Oil  to taste
Agave Syrup  to taste

Clean tomatoes, then chop into quarters.
Put chopped tomatoes into the iron pot with olive oil and stir-fry quickly.
Cover, turn heat low and slowly simmer for 40 minutes and stir during cooking time.
Although I didn't add water, tomato juice came from the tomatoes. AMAZING!
Add agave syrup to taste. Add some salt in order to enhance sweetness.
If you like sprinkle with chopped basil.

I only wish it would have made more than two bowls.
Yummy!