Friday, September 30, 2011

miyuk gook

Seaplant soup (Miyuk gook):

4-6 servings


* 4 cups of soaked miyuk (1 cup of dried seaplant)
* 16 cups of water
* 4-5 tbs of fish sauce
* 200 grams of beef brisket
* 1 tbs of minced garlic
* sesame oil


1. Soak 1 cup of dried miyuk in a big bowl for at least 30 minutes.
2. Drain the water from the sea plant and cut it into bite size
3. Place the soaked sea plant(about 4 cups) in a big pot and add 16
cups of water and boil it over high heat for 20 minutes.(later you may
have to add more water if the soup is too thick)
4. Cut the beef brisket nto bite size pieces.
5. When the water starts boiling (about 20 minutes later), add the
beef and 1 tbs of garlic. Boil it again for another 20 or 25 minutes
over medium heat.
6. Add 4 or 5 tbs of fish sauce(add more or less depending on your
taste) and drizzle a few drops of sesame oil before serving.


Tuesday, September 20, 2011


Ready In: 1 Hour 45 Minutes
Servings: 8
"Here is a great recipe for moussaka, a Greek dish. It includes sliced
eggplant baked in a ground beef sauce and then smothered in a thin
white sauce."
3 eggplants, peeled and cut lengthwise
into 1/2 inch thick slices
1/4 cup olive oil
1 tablespoon butter
1 pound lean ground beef
salt to taste
ground black pepper to taste
2 onions, chopped
1 clove garlic, minced
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon fines herbs
2 tablespoons dried parsley

1 (8 ounce) can tomato sauce
1/2 cup red wine
1 egg, beaten

4 cups milk
1/2 cup butter
6 tablespoons all-purpose flour
salt to taste
ground white pepper, to taste

1 1/2 cups freshly grated Parmesan
1/4 teaspoon ground nutmeg
1. Lay the slices of eggplant on paper towels, sprinkle lightly with
salt, and set aside for 30 minutes to draw out the moisture. Then in a
skillet over high heat, heat the olive oil. Quickly fry the eggplant
until browned. Set aside on paper towels to drain.
2. In a large skillet over medium heat, melt the butter and add the
ground beef, salt and pepper to taste, onions, and garlic. After the
beef is browned, sprinkle in the cinnamon, nutmeg, fines herbs and
parsley. Pour in the tomato sauce and wine, and mix well. Simmer for
20 minutes. Allow to cool, and then stir in beaten egg.
3. To make the bechamel sauce, begin by scalding the milk in a
saucepan. Melt the butter in a large skillet over medium heat. Whisk
in flour until smooth. Lower heat; gradually pour in the hot milk,
whisking constantly until it thickens. Season with salt, and white
4. Arrange a layer of eggplant in a greased 9x13 inch baking dish.
Cover eggplant with all of the meat mixture, and then sprinkle 1/2 cup
of Parmesan cheese over the meat. Cover with remaining eggplant, and
sprinkle another 1/2 cup of cheese on top. Pour the bechamel sauce
over the top, and sprinkle with the nutmeg. Sprinkle with the
remaining cheese.
5. Bake for 1 hour at 350 degrees F (175 degrees C).

Sunday, September 18, 2011

pumpkin dessert

Healthy Pumpkin Dessert

1 can (15 oz.) pure pumpkin (or homemade puree)
3 eggs
2/3 cup coconut milk (or canned evaporated milk)
1 t – up to 2 T pumpkin pie spice
1 t vanilla extract
1 T maple syrup
2 t brown sugar
dash salt
Toasted walnuts or pecans or coconut for topping
Whipped cream (optional)

In a large bowl, combine pumpkin, eggs, milk, pumpkin pie spice,
vanilla, sweeteners and salt. Thoroughly mix until uniform throughout
and all spices are well mixed and combined. Pour into prepared
ramekins or an 8X8 pan. Bake in a preheated 325 degree oven, about 25
minutes for ramekins and 40 minutes for the large pan. Pumpkin
mixture should be set but still slightly jiggly when you remove from
the oven. Serve warm topped with optional whipped cream and toasted
nuts. Store any leftovers in the refrigerator.

Sunday, September 11, 2011

Sweet Corn, Bacon, and Tomato Salad

Serves 4 – 6.

4 slices of thick-cut bacon
1 medium onion, diced (about 1 cup)
cut kernels from 4 ears of corn (about 2 cups)
3 cups halved cherry tomatoes
1/4 cup chopped fresh basil
3 tablespoons cider vinegar
salt, to taste
fresh ground black pepper, to taste

In a large skillet, cook bacon over medium heat until crisp. Remove
bacon to a plate and set aside. Turn heat down to medium-low and add
onions to the bacon drippings in the skillet. Cook, stirring
occasionally, until onion has softened – about 5 minutes. Add corn,
turn heat back up to medium, and cook, stirring occasionally, until
corn is tender and just starting to brown in spots – about 7 – 10
minutes. Remove corn and onion mixture to a large mixing bowl and let
cool for about 10 minutes. Meanwhile, cut the bacon crosswise into
thin slices. Add the sliced tomatoes, bacon, basil, and vinegar to
the bowl with the corn. Sprinkle in a big pinch of salt and some
fresh ground black pepper. Toss everything together, let sit for a
few minutes, then toss again and taste. Add more salt and/or pepper
if needed. Serve immediately at room temperature.

Chicken and Stuffing Herb Chicken With Stuffing Recipe

1 can (10.5 ounce size) cream of chicken soup
1 can (10.5 ounce size) cream of celery or cream of chicken soup
1/2 cup dry white wine or chicken broth
1 teaspoon dried parsley flakes
1 teaspoon dried thyme, crumbled
1/2 teaspoon salt
1 dash black pepper
6 skinless, boneless chicken breast halves
2 cups seasoned stuffing crumbs
4 tablespoons butter


Combine the soups, wine or broth, parsley, thyme, salt, and pepper.

Wash chicken and pat dry.

Lightly grease a 5 to 7-quart slow cooker. Sprinkle about 1/2 cup of
the stuffing crumbs over the bottom of the cooker and drizzle with
about 1 tablespoon of the butter. Top with half of the chicken, then
half of the remaining stuffing crumbs. Drizzle with half of the
remaining butter and spoon half of the soup mixture over that. Repeat
with remaining chicken, stuffing crumbs, butter, and soup mixture.

Cover and cook on LOW for 5 to 7 hours, or until chicken is cooked through.

Italian Wedding Soup With Escarole Recipe

Serves/Makes: 8


2 eggs, lightly beaten
1 cup finely chopped onion
1/3 cup fine dry bread crumbs
2 tablespoons grated Parmesan cheese
2 tablespoons snipped fresh Italian (flat-leaf) parsley
1 teaspoon salt
3/4 teaspoon ground black pepper
1 1/2 pound lean ground beef (93% lean)
1 tablespoon vegetable oil
8 cups reduced-sodium chicken broth
3 large carrots, chopped
2 tablespoons snipped fresh oregano
1 small head escarole (8 ounce size), trimmed and cut into 1/2-inch strips
1 cup dried acini di pepe pasta
fresh oregano sprigs (optional)


In a large bowl, combine eggs, onion, bread crumbs, cheese, parsley,
1/2 teaspoon of the salt, and 1/2 teaspoon of the pepper. Add ground
beef; mix well. Shape mixture into forty 1-1/4-inch meatballs. In a
large skillet, heat 1 tablespoon oil; brown meatballs, half at a time.
Drain on paper toweling.

In a 5- to 6-quart slow cooker, combine broth, carrots, dried oregano
(if using), the remaining 1/2 teaspoon salt, and the remaining 1/4
teaspoon pepper. Gently add meatballs.

Cover and cook on low-heat setting for 6 hours or on high-heat setting
for 3 hours, stirring in fresh oregano (if using), pasta, and escarole
during the last 20 minutes of cooking. Ladle into bowls. If desired,
garnish with oregano sprigs. Soup will thicken upon standing.

Strawberry-Banana Crepes

1 cup Original Bisquick® mix
3/4 cup milk
2 eggs
Filling 1 1/2 cups whipping cream
1/4 cup sugar
2 to 3 bananas, sliced
1 pint (2 cups) fresh strawberries, sliced, or 1 box (10 oz) frozen
strawberries, partially thawed
1/4 cup chopped walnuts

1. In small bowl, stir all crepe ingredients until blended. Grease
6- or 7-inch skillet with shortening or cooking spray; heat over
medium-high heat. For each crepe, pour 2 tablespoons batter into
skillet; rotate skillet until batter covers bottom. Cook until golden
brown. Gently loosen edge with metal spatula; turn and cook other side
until golden brown. Stack crepes as you remove them from skillet,
placing waxed paper between each. Keep crepes covered to prevent them
from drying out.
2. In chilled medium bowl, beat whipping cream and sugar with
electric mixer on high speed until stiff. Spoon about 3 tablespoons
whipped cream down center of each crepe; top with 4 or 5 banana
slices. Roll up; top each crepe with whipped cream, strawberries and

Makes About 12 crepes

Saturday, September 10, 2011


i just discovered that there are strangers reading this blog, which i
find crazy since i've only told maybe 3 people about this, and only to
pass on a recipe they asked for. i just want to share that almost
none of these recipes are originally mine. it's just a journal that i
keep of recipes that i like that i find online, mostly for my personal
use. i rarely follow a recipe 100% and sometimes the recipes reflect
this, sometimes not. blogger keeps things super easy, because if i
use a recipe that i like, i just email it directly to this blog. i
never even realized that there are comments!

who are you guys? and how did you find this blog? i saw that there
are 6 people subscribed via google reader. this is funny to me!

Thursday, September 01, 2011

lamb tagine with dates

Lamb Tagine with Dates

Serves 6

Tender lamb seasoned with cilantro, cinnamon, ginger and saffron joins chickpeas, dates, oranges and almonds in this classic Moroccan dish. "Tagine" refers to slowly simmered meat, fish and vegetable dishes that have both a sweet and savory flavor. Not to be confused, it is also the name of the earthenware dish that these highly aromatic stews are prepared and served in. Serve this lamb tagine over couscous for a complete, delicious meal.


2 tablespoons olive oil
3 pounds boneless lamb shoulder or stew meat, cut into 1 1/2-inch pieces
1/2 teaspoon salt
1/2 teaspoon pepper
1 large yellow onion, coarsely chopped
2 cups vegetable broth
1/3 cup chopped flat-leaf parsley
1/4 cup chopped cilantro
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon crushed saffron threads
8 ounces pitted dates, quartered
1 3/4 cups canned chickpeas, rinsed and drained
2 tablespoons honey
2 oranges, peeled and cut into sections (optional)
1/4 cup sliced almonds, toasted (optional)
1 1/2 cups couscous, prepared according to package directions


Heat the oil in a heavy Dutch oven over medium high heat. Season lamb with salt and pepper. Working in batches, add lamb and cook, searing until just brown, about 4 minutes per batch. Using a slotted spoon, transfer each batch of lamb to a bowl. Add onions to the Dutch oven and cook until tender about 4 minutes. Mix in broth, parsley, cilantro, cinnamon, ginger, and saffron. Return all of the lamb with its juices to the Dutch oven and bring to a rolling simmer. Cover, reduce the heat to low, and simmer until lamb is tender, about 1 1/2 hours.

Add dates, chickpeas, and honey to lamb mixture and stir to incorporate. Simmer until heated through, about 15 minutes. Transfer to a deep platter and garnish with oranges and almonds, if you like. Serve spooned over the couscous.


Serves 4

40g / 3 tbsp butter
1 large onion, finely chopped
450g lamb fillet, cut into small cubes
2.5ml / ½ tsp ground cinnamon
30ml / 2 tbsp tomato puree
45ml / 3 tbsp chopped fresh parsley
115g ready-to-eat dried apricots, halved
75g pistachio nuts
450g long grain rice, rinsed
Salt and ground black pepper
Flat leaf parsley; to garnish

1. Heat the butter in a large heavy based pan. Add the onion and cook until soft and golden. Add the cubed lamb and brown on all sides. Add the cinnamon and season with salt and pepper. Cover and cook gently for 10 minutes.

2. Add the tomato puree and enough water to cover the meat. Stir in the parsley, bring to the boil, cover and simmer very gently for 1 ½ hours, until the meat is tender. Chop the pistachio nuts.

3. Add enough water to the pan to make up to about 600ml / 1 pint liquid. Add the apricots, pistachio nuts and rice, bring to the boil, cover tightly and simmer for about 20 minutes, until the rice is cooked. (You may need to add a little more water, if necessary.) Transfer to a warmed serving dish and garnish with parsley before serving.