2009-05-28 Thursday - garlic fettuccine with turkey sausage and portabella mushroom and spinach

garlic fettuccine with turkey sausage and portabella mushroom and spinach

• ingredients: fettuccine, sausage, portabella mushroom, spinach, roasted garlic, red onion
• 1 package fresh fettuccine (buitoni)
• 3 turkey italian sausage (cooked, sliced long and thin)
• 2 portabella mushroom (sliced thin)
• ~1/2 clamshell baby spinach
• ~10-12 cloves roasted garlic
• ~1/4 small red onion (sliced long and thin)

• cook pasta
• cook mushrooms in garlic oil
• add red onion
• add sausage (heat up)
  
• add baby spinach
• add pasta
• add roasted garlic and more oil
• mix!
  

2009-05-23 Sunday - chapchae!

chapchae

• ingredients: bean threads, zucchini, carrot, onion, spring onion, shiitake mushrooms, bulgogi beef, spinach, sesame oil, soy sauce
  
• based on recipe - http://www.maangchi.com/recipes/japchae
• used less sugar (2/3 of recipe amount)
• used more soy and sesame (added to taste at 1:1 ratio)
  
• 1 packet Kame bean threads (soaked in hot water and drained and cut and mixed with oil and soy)
  
• slice long and thin:
  
• 1 carrot
• 1 zucchini
• 1/4 red onion
• 3-4 spring onion
• ~1.5 cups leftover bulgogi beef
• cook in this order, remove each to same big bowl when done:
• bean threads
• carrots and onion
• zucchini and spring onion
• shiitake mushroom
• spinach
  
• beef (heat up)
• throw everything back into pot and mix up!
  

2009-05-21 Thursday - Korean food!

Bulgogi

• ingredients: shaved steak, asian pear, garlic, onion, soy sauce, sesame oil, sugar, honey, rice wine
  
• whizzed up marinade in little chopper (made slightly more than half of recipe from http://www.maangchi.com/recipes/bulgogi-and-bulgogi-stew)
  
• squished it into 2 lbs of shaved steak
• marinated for 2+ hours
• cooked on iron comal
• Papa said it was the best bulgogi he had ever eaten :)
  

Oi Muchim (Spicy Cucumber Salad)

• ingredients: cucumber, red onion, red pepper, asian pear, rice wine vinegar, kochukaru (red pepper flakes), garlic
  
• grated cucumbers into slices
• added
  
• ~6 cloves minced garlic
  
• ~1/3 thinly sliced red pepper
• ~1/4 red onion, very thinly sliced
• ~2/3 asian pear (leftover from bulgogi)
• seasoned with soy sauce and rice wine vinegar (1:1) and kochukaru

Kongnamul Muchim (Seasoned Bean Sprouts)

• ingredients: bean sprouts, spring onion, sesame oil, soy sauce, salt, white pepper
  
• boiled bean sprouts
• sliced spring onion and put in bottom of bowl
• put warm (drained) bean sprouts on top
• mixed in sesame oil and soy sauce (1:1) and some salt and white pepper
  
• next time try adding kochukaru

Stir-fried Gai-lan

• ingredients: gailan, garlic, leftover bulgogi marinade
• cut flower ends off gailan and chop up stems
• cook stems with garlic
• add flower ends
• add leftover bulgogi marinade

2009-05-12 Tuesday - chapchae beef

chapchae beef

• ingredients: beef (steak tips), napa cabbage, shiitake mushrooms, spinach, onion, carrots, jalapeño pepper, green pepper, soy sauce, sesame oil
• mix beef with soy sauce, sugar, sesame oil, korean red pepper flakes, tapioca starch
• cook carrots, cut into strips, in peanut and sesame oil
• add onion, sliced into half-rings, and beef broth and/or more oil
• add sliced jalapeño and chopped green pepper
  
• cook for a while, then add chopped napa cabbage and more sesame oil and korean red pepper flakes
• when softened and almost done, remove from pot
• brown beef in sesame oil and remove while still RARE
• cook sliced mushrooms and spinach in sesame oil and beef broth
• put vegetables and beef back into pot, add more korean red pepper flakes if needed
  
• serve with japanese rice!

YAY-GOOD!  Papa ate lots. :)

2009-05-10 Sunday - chicken kale soup

chicken kale soup

• ingredients: rotisserie chicken, kale, chicken stock, onion, garlic, frozen roasted corn
  
• peel 1 onion, set aside
  
• heat canola oil in big la creuset
  
• chop 20 cloves garlic and cook in oil
• chop onion and add to pot
• chop 2 chipotle peppers and add to pot
  
• add spoonful oregano and ancho powder and lots of black pepper
• wash and chop kale, removing tough stems, and add to pot
• add chicken stock
• season with salt and cumin
• add frozen roasted corn to pot
  
• chop rotisserie chicken and add to pot
  
• keep seasoning with salt and pepper and ancho and cumin, to taste
• ready when kale is ready
• took about 45 minutes start to finish!

THIS SOUP IS SO SO SO GOOD. RARR.

2009-05-07 Thursday - rotisserie chicken portabella mushroom pesto angel hair

rotisserie chicken portabella mushroom pesto angel hair

• ingredients: rotisserie chicken, portabellas, spinach, garlic, red onion, pesto, fresh pasta

• 1 package fresh angel hair (Buitoni)
• ~1-1/2 cups rotisserie chicken, shredded
  
• 2 portabella mushrooms, sliced thin across the cap
• ~1/2 clam shell package of baby spinach
• ~8 garlic cloves, coarsely chopped
• ~1 cup red onion, thinly sliced into circles and each circle halved

• boiled water and cooked pasta (took only a few minutes)
  
• cooked garlic and onion in olive oil
• added portabella and cooked a bit
• added spinach and cooked a bit
• added chicken
  
• added cooked, drained pasta
• mixed in pesto
• toss and serve!

Easy and tasty :)

2009-05-05 Tuesday - steak tip salad and pan-fried mashed-potato patty

steak tip salad

• steak tips marinated overnight in balsamic vinegar, worcestershire sauce, (a little) sugar
• cooked on shallow iron pan
• sliced sort of against grain
• served on top of arugula, apple, cheddar, onion, with balsamic vinaigrette

pan-fried mashed-potato patty

• leftover mashed potatoes from Sunday
• made balls, flattened them, and fried in olive oil in iron pan

2009-05-03 Sunday - rotisserie chicken, mashed potatoes, and salad

rotisserie chicken (from Stop'nShop)

 

mashed potatoes

• potatoes and carrots cooked in SnS organic vegetable broth
• mashed with butter

salad

• arugula
• onion
• cherry tomato
• Ken's French dressing