Posts Tagged ‘recipe’

Key Ingredient: Green Onions

I haven’t cooked a proper meal in ages!  I was tempted to reach for my trusty ramen (Neoguri or Jjapagetti), but had already eaten a packaged noodle lunch product today and thought I’d better try to eat something that wasn’t so processed and msg-laden.

What I had to work with:
– 1 package of firm tofu
– eggs
– bunch of green onions
– can of corn
– various Asian and American spices and condiments
– rice, of course.

What I ended up with:

Fried Tofu Side Dish (DooBoo JoRim)
The recipe is from Aeri’s Kitchen, my new go-to site for Korean recipes.  This turned out really well despite my not having onions or carrots as the recipe called for.  I actually followed the sauce recipe pretty closely (the parts that matter :))!  Oh, the smell of soy sauce + sugar + sesame oil + garlic + green onions made me drool.  MMM.

Corn with Oyster Sauce
Gotta have a vegetable in there somewhere, so this was it.  Heat a can of corn in a pan, add green onions and a few shakes of the oyster sauce, and ta-da, you’ve got a vegetable dish!

Lazy Verison of “Steamed” Egg (Gyeran Jjim)
That’s actually a small frying pan.  I debated trying the microwave method or putting a bowl in a pot to steam, but laziness won out.  I did sautee the green onions a little first, with a dash of soy sauce.  This was 3 eggs with maybe 1:1 ratio of water.  I poured the mixture over the green onions, stirred to mix and then covered the pan with a heat-safe plate.  10 minutes later on very low heat, the eggs had firmed up.  I might lower the heat as low as it can go next time, the eggs were quite dark on the bottom.

Dinner is served!

Chocolate Toffee Matzo Crack

It’s Passover week, and as with last year, coworker A brought me a box of matzo from her family’s stash.  Which I use to make this yummy, addictive Chocolate Toffee Matzo Crack!

Step 1: Lay out a single layer of matzo in pans.  Break to fit.

Step 2: Melt 1 cup of unsalted butter (2 sticks) + 1 cup of brown sugar.  Watch it carefully – when it begins to bubble, put 3 minutes on the timer.  Take off heat when time is up, sitr in 1 teaspoon of vanilla and a pinch of sea salt.

Step 3: Distribute toffee mixture over each pan.  Spread with a spatula to evenly cover the matzo.

Step 4: Bake for 10-15 minutes at 350 degrees.  Watch carefully for burning.  The toffee mixture will bubble and carmelize further in the oven.  Once out of oven, sprinkle semi-sweet choco chips over the top.  Spread when melted.

Step 5: Once the matzo crack cools and the chocolate hardens, it can be broken into pieces and stored in an airtight container up to one week. So they say.  It’s never lasted that long…

Baked Eggs with Spinach and Mushrooms

I love the ritual of brunching, but the food itself is not really something I really crave, like Roo does. Roo loves his breakfast foods: eggs of all kinds, huevos rancheros, french toast, etc.! Hopefully I can keep up this tradition of trying to whip up something to satisfy his cravings on Sunday mornings.

For this recipe, I had too little spinach (5 oz), and no nutmeg. I halved everything except the onions or mushrooms because I like those things: the more the merrier! But you can see that they totally dwarf the spinach as a result. Maybe I should have renamed this “Baked Eggs with Mushrooms and Onions”?

Oh, one other thing I didn’t adjust: I forgot to consider the baking time, so the yolks weren’t as runny as I’d have liked them to be. Live and learn! I sprinkled generously with tabasco sauce to give it a kick.

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Pork overload!

We ate pork on 3 out of 4 days this week! Next week will be a pork-free zone to compensate. The chops turned out well, and Roo was a big ol’ fan of the sauce. I think mushrooms would have made it even better (I tend to say this about most things though)! This time, I must give Roo proper plating credit – he did such a good job!

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March menu

Sometimes the hardest part about cooking dinner is figuring out what to make. It’s so much easier (especially after a long, annoying day at work) when everything is already laid out for you, which is why I think it’s nice when Roo asks for a specific dish…OR when one of your friends has the idea of posting a monthly menu for others to try!

Hana’s March menu:

Orzo salad (adapted from Israeli couscous salad)
Breaded pork tenderloin
Greek yogurt with blackberries and honey

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SK’s Chicken marsala

After what seems like a really long hiatus, I’m hoping to hop right back on the cooking train. We’ll see how that goes because things have been really stressful at work lately, which makes me want to do nothing but make a beeline for the couch and lounge as soon as I come home.

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Ta-da: frittata!

Upon Leeetz’s urging, I tried the frittata recipe she sent along earlier this week. I’ve gotta say, I love how brunches provide the perfect opportunity to clean out the fridge. The original recipe called for asparagus and ham, neither of which I had, so I just substituted mushrooms and bacon with great results. I had a handful of mixed greens and 1/4 of a cucumber, which made for the perfect side salad. And voilàààà – brunch is served, and fridge is cleared!

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