I love soup. The craziness of life that always seems to be associated with the fall weather also includes soup pots. Large ones. I tried this recipe from Williams-Sonoma’s blog (may they forgive the fact that I am too poor to own one of their fancy pots and instead opted for the cheap-swedish-company-with-name-in-blue-and-yellow version. I did not have a big fat turkey leg (aren’t those only at fairs?) and opted for spicy andouille sausage. My place quickly filled with savory smoky smells, and even though today’s high still went up to 80 something, nighttime it is a bit chillier and this hearty stew really hits the spot. I had 2 bowls and would’ve had more except I was really full (yes wearing elastic band pants!) This is definitely a keeper, I added no salt and used plenty of pepper. The flavors were oh so yummy!
It is so great when you realize you have everything on hand to create a meal, in one pan, in less than 30 minutes. I got this recipe from a chance stumbling onto this website and her recipe. Cue some leftover chicken, leftover rice, a can of tomatoes, a can of beans, some seasonings and bam there is dinner.
I could’ve added some green onions, sour cream, and more cheese on top, however I was hungry and I happened to have some leftover guacamole which I put on top. This is definitely great and a nice cheaper option than a Chipotle chicken bowl. It isn’t complicated, but somehow it really hit the spot. A definite must try!
This has to be one of my all-time favorite Korean dishes. It seems like it would be unappealing because it is cold, but in the hot summer months it is so refreshing! The quick pickled radish is particularly important and the sweet Asian pear really balances out the acidity of the vinegar and pickles. I used the recipe from the same show as last week Two Chefs and made my own beef stock. I think I am trying to figure out what cut of meat exactly they use, because my broth came out a little greasy. However, adding vinegar really cuts through and cleans up the taste. It did take a long time and perhaps buying the pre-packaged soup would be easier, but the flavor was so great. Next time I’ll have to make the stock in bulk and have it on hand in my freezer. It is already turning out to be a scorcher of a summer where I am.
It is summer and that means lots of dishes with the classic noodle of 냉면. I prefer the cold noodle soup but since I was hungry I ended up making these spicy noodles instead. This was from a series called Two Chefs airing on the Arirang channel. (But I am watching them on youtube). It was a tasty recipe, but I think I need to figure out how they do things like “Onion juice”, or “Pear juice”. When I put mine in a blender it just made it pulpy where they have just liquid. I think it would make the sauce a lot smoother and probably taste even better. It is nice to say that I tried my own sauce but perhaps it would be just easier to buy the premade stuff. I also thought it was interesting they had me use the hot pepper powder and not the paste. It seems it would be easier to modify initially using the paste, but what do I know. Definitely do not forget to include the radish, Asian pear, and cucumber! It really gives the dish a nice balance of crunch and flavors. This dish is still one of my favorites to eat and it is a definite must-consume whenever you see it on a menu!
Need a quick appetizer for a party? Or perhaps some quick bites for lunch? These were so simple and easy that the author had it right to say there is no “recipe” you just sort of put it together. I have been following the blog Lunchbox Blues for the past year or so because the author is great about how to make lunches that aren’t your typical sandwich PB&J (not that there is anything wrong with that, but there are only so many you can eat). I even got his cookbook Beating the Lunchbox Blues which was more of a picture book showing options you could do for lunch. I have tried several things and these pinwheels were one of them. Just have a sheet of puff pastry, put on some sandwich meat, and cheese. Roll up, bake, consume. How could anything in puff pastry be anything but delicious?
There is always something comforting about Korean soup. If I had the time and resources I would have a soup everyday even in the hot weather months. I love watching Korean cooking shows despite the fact that my Korean is not exactly a native speaker level. There is one that is called 최고의 요리 비결 roughly translated to “best recipes”. A lot of recipes on there look really good but when I try to execute them it is not always successful. I was really happy to find out though that the one for Pollack Soup was so easy and definitely a keeper. The flavors are great and surprisingly this is so easy (and cheap!) to make. This is definitely one to try out and one that I have already made several times.
After eating lots of things that were terrible for my body this week I just craved something a bit healthier for my body. Salad is good. Roasted veggies is good. Cue tangy/sweet dressing and Im there for sure. I saw these 2 recipes off of Big Girls Small Kitchen for Roasted Brussel Sprout Salad and this other salad of Alta Brussel Sprout Salad. I combined the 2 throwing in a shallot, Israeli couscous, and apple and using the Maple Vinagrette. It was awesome and totally hit the spot. This combo of salads is definitely one Id do again.