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www.marc-joanne.com

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Lemon & Garlic Roasted Chicken Breasts

I was craving grilled chicken - and our plan was to make this recipe and grill the chicken.  Turns out the day was cooler than expected, and husband was coming home a bit late - so I opted to make the chicken in the oven and altered my original recipe to the makeshift recipe below. 

Ingredients:
 - 4 chicken breasts (bone in)
- 1 lemon zest
- 4 cloves of garlics, minced
- cilantro
- 1/4 cup olive oil
- 2 tbsps dijon mustard
- 1/2 jalapeno



Directions:
1. Preheat oven to 450 degrees.

2. In a large bowl, whisk together olive oil, lemon zest, garlic, cilantro, dijon mustard & jalapeno.  Coat the chicken breasts with the marinade.  Place in a roasting pan.

3.  I opted to add some yellow squash and threw some into the roasting pan.

4. Roast for about 45 minutes.

Verdict: It was pretty good.  It was an easy recipe that was full of flavor.  Great for leftovers too.  We made a side of orzo with peas, basil & tomatoes.  

White Bean & Kale Stew

I decided to make this white bean stew as I needed to make a big batch of something, that would be good for leftovers.  This turned out perfect & I actually doubled the below recipe.  I also added in some jalapeno to give it a kick & some Romano cheese at the end.  Sorry for the horrible photo - it was a last minute thought to take a pic of it! 

Ingredients

• 4 slices bacon, cut crosswise into 1/2-inch pieces
• 1 small onion, chopped
• 2 cans (15.5 ounces each) cannellini beans, drained and rinsed
• 1 teaspoon chopped fresh rosemary
• 1 cup low-sodium chicken broth
• 1 bunch kale, rinsed, trimmed and cut into 1-inch pieces (about 7 cups)
• 1/8 teaspoon each salt and black pepper

Directions
1. Cook bacon in a Dutch oven over medium heat for 6 minutes or until crisp; remove with a slotted spoon and set aside.
2. Add onion to pot and cook for 5 minutes or until softened. Stir in beans and rosemary and cook 1 minute. Add broth to pot; bring to simmer.
3. Stir kale into beans in pot and cover; cook 5 minutes. Remove cover and stir kale until wilted. Stir in reserved bacon, salt and pepper. Serve immediately.

Verdict
It was good & will definitely make it again.  Probably will make it more as a side next time.  It's filling, but you can only eat so many beans in one sitting! 

Gim Bap: Korean style rolls

My husband has been busy interviewing and jetsetting around the country.  Unsure of what time he would be coming home before catching his flight, I wanted to make sure he had some dinner, and make it travel friendly just in case he couldn't eat at home.  I made what my mom use to make whenever we would go on road trips.  Gimbap!  I must admit, they can take a lot of work if you don't have everything already.  I had luckily marinated the meat the night before. 

 

 You can also use different vegetables but the staples typically include:
- julienne carrots sauteed in sesame oil
- spinach blanched then seasoned with sesame oil & garlic
- egg made flat and cut into long strips

- takun - a Japanese yellow pickle
- crab - imitation crab
- bulgogi - Korean style meat
- julienne cucumbers

 

You want to make sure that your rice isn't too hot & too cold.  

Mix your rice with some sesame oil & seeds and spread out onto a piece of nori (seaweed).  

Roll them in a bamboo roller & voila!  

 

Verdict: He ate them, he ate them all & fast.  I thought for sure I would have leftovers! 

Fish Tacos

 

Don't really have a recipe for this - but a quick post about how awesome these were.  We made fish tacos over the weekend, and not only were they easy to make, but really delicious.  I got some mahi mahi, panko coated them and baked them in the oven at 350 degrees and flipping them half way thru.  I cut them into small pieces before coating them.  I made some guacamole, coleslaw and chopped up tomatoes, onions, peppers, cheese, corn, and limes.  And voila!  Will definitely make these again! 

Ole!

Beef & Broccoli

I keep trying new recipes for Beef & Broccoli.  This one was pretty easy to make and came out really good.  I will definitely use this recipe again.  Sorry for the bad photo - but we ate it so fast, I forgot a photo.  Here's the leftovers I took for lunch!

Ingredients:

2	tablespoons reduced-sodium soy sauce
1	tablespoon cornstarch
1	tablespoon white vinegar
1	tablespoon grated fresh ginger
1/4	teaspoon crushed red pepper
2	cloves garlic, minced
12	ounces boneless beef top sirloin steak
1	small bunch broccoli (about 1 pound)
2	teaspoons cooking oil
2	medium carrots, bias-sliced 1/8 inch thick
3/4	cup reduced-sodium beef broth
4	green onions, bias-sliced

1. For marinade, in a medium bowl, combine soy sauce, cornstarch, vinegar, ginger, crushed red pepper, and garlic. Trim fat from meat. Cut meat across the grain into 1/8-inch-thick slices. Add meat to marinade; toss to coat. Cover and marinate at room temperature for 10 minutes. Drain meat, discarding marinade.

2. Meanwhile, cut broccoli florets from stems. If desired, peel stems. Cut stems into 1/4-inch-thick slices.

3. In a wok or large skillet, heat 1 teaspoon of the oil over medium-high heat. Add meat; cook and stir in hot oil for 2 to 3 minutes or until slightly pink in center. Remove meat from wok or skillet.

4. Add the remaining 1 teaspoon oil to hot wok or skillet. Add broccoli and carrots; cook and stir for 1 minute. Add beef broth: cook and stir for 5 to 7 minutes or until vegetables are crisp-tender, stirring to scrape up any browned bits from bottom of wok or skillet. Return cooked meat to wok or skillet. Add green onions; heat through. Serve immediately over rice!

Verdict: it was easy & delicious!

Spicy Thai Marinade with Basil and Cilantro By Bill Kim

We love Bill Kim from Urban Belly.  When he was featured in Food & Wine Magazine for his Spicy Thai Marinade with Basil and Cilantro, we made it immediately. We've already made it on pork, skirt & last night flank steak.  It's so good. 

Ingredients:
-1/4 cup basil leaves
-1/4 cup cilantro leaves
-8 peeled garlic cloves
-2 tablespoons sambal oelek or other Asian chile sauce
-2 tablespoons Asian fish sauce
-1 teaspoon finely grated lemon zest
-1 teaspoon finely grated lime zest
-1/2 cup vegetable oil

In a mini food processor, pulse the basil, cilantro, garlic, sambal oelek and fish sauce until finely chopped. Add the lemon and lime zests and oil; pulse until the marinade is fairly smooth. Refrigerate for up to 3 days.

Verdict:
I think so far, it's the best on skirt steak.  I took the leftovers and put it on the remaining salad for lunch the next day.  Delicious.  2 thumbs up!

BLT Bucatini

I know it's been forever since we last updated!  From our honeymoon, to summer travels, and a starting work, it's been difficult to update.  But, we still have been cooking delicious meals.  Last night, we made this awesome dish that Marc heard from NPR.  Sadly, I didn't get a picture of ours, but will attach the photo from the BLT Bucatini recipe from NPR.  It was so delicious.

Makes 4 to 6 servings

Ingredients:

• 1 tablespoon extra-virgin olive oil
• 8 ounces thickly sliced pancetta, cut into 1/2-inch pieces
• 1 1/2 pounds cherry tomatoes, slow roasted,* with their juices
• 1 pound dried bucatini or spaghetti
• 8 ounces arugula, coarsely chopped or torn
• 1/2 cup freshly shredded pecorino romano cheese for serving

Recipe:
Bring a large pot of water to a rolling boil and salt generously.
While the water is heating, warm the olive oil in a large frying pan placed over medium heat. Add the pancetta and saute, stirring frequently, for 8 to 10 minutes, or until the pancetta begins to render its fat and turn somewhat crispy. Stir in the tomatoes and cook, stirring occasionally, for about 5 minutes, or until they are heated through. Turn off the heat and cover the sauce to keep it warm.

Add the pasta to the boiling water, stir to separate the noodles and cook according to the manufacturer's instructions until al dente. Reserving about 1 cup of the cooking water, drain the pasta in a colander set in the sink.

Transfer the pasta to the frying pan and gently toss the pasta and sauce to combine thoroughly, adding a splash or two of the cooking water if necessary to loosen the sauce. Add the arugula by the handful and continue to toss for a minute or so, or until the greens are just wilted. Transfer the dressed pasta to a warmed serving bowl or to warmed shallow individual bowls and sprinkle the pecorino over the top. Serve immediately.

*To make slow-roasted cherry tomatoes, heat the oven to 275 degrees. Cut the tomatoes in half and arrange them in a single layer on a large rimmed baking sheet. Drizzle 1/4 cup extra-virgin olive oil over the tomatoes, then scatter 2 thinly sliced garlic cloves over them. Season with salt and pepper. Roast for about 2 hours, or until the tomatoes have collapsed and shriveled a little but are still moist. Let cool and use immediately, or store in a tightly lidded container in the refrigerator for up to 1 week.

Verdict:
It was pretty easy to make.  We used the pre-cut pancetta from Trader Joe's which makes it that much easier.  I also just roasted my cherry tomatoes at 425 for about 30 minutes.  I added onions and this awesome basting oil that I got from my sister Jane.  I left my tomatoes whole and then squished them in the pan with the pancetta.

Pork Fried Rice

We were pretty lucky this week as my mother in law gave us tons of delicious leftovers from Easter dinner.  She made the most delicious pork roast & ham and we took advantage of all that was left!  I had just gotten a box of vegetables from Door To Door Organics (which I'll review), so I decided to make pork fried rice last night since we still had meat left.  You can use any vegetables you want.  Here's what I put in my last night. 

Pork Fried Rice

Ingredients:
- Pork
- Ham
- 2 cloves of garlic, minced
- 1/2 onion, chopped
- handful of baby carrots
- handful of bok choy, sliced
- 2 scallions, chopped
- 2 eggs
- frozen peas, and vegetable mix
- 3 cups of rice (cooked)



Secret Sauce:
- 3 tablespoons soy sauce
- 5 teaspoons mirin or sake
- 1 tablespoon sesame oil
- 1/4 teaspoon sugar

Combine the sauce together in a small bowl.  Add some butter or oil into a pan saute garlic & onions.  Then add in pork & ham.  Once full heated, stir fry all the vegetables until soft.  Then scramble in eggs into the pan until fully cooked.  Mix in rice then add in the sauce.  Mix well until rice is fully heated.  Eats well with Cucumber/Bok Choy Kimchi. 

Verdict:
Husband loves fried rice.  I wouldn't tell him what was in the sauce for the longest time, so it was always considered secret sauce! 

Fried Tofu - Dubu Buchim

I decided to make some Korean food for dinner.  I knew I wanted make bulgogi but I felt like we needed some other items to accompany.  I made some korean spinach, miso soup & fried tofu.

Ingredients:
- 1 Pack Firm Tofu
- 2½-3 Tbsp Soy Sauce
- 2 Tbsp Red Pepper Powder
- ½ Tbsp Minced Garlic
- ½ Tbsp Sesame Oil
- 1 tsp Sesame Seeds
- 1 Tbsp Sugar
- Some Green Onion (to garnish)

Directions:
Cut the tofu into 1 x 1.5 inch pieces.  In a bowl, combine 2½ to 3 Tbsp of soy sauce, 2 Tbsp of red pepper powder, ½ Tbsp of minced garlic, ½ Tbsp of sesame oil, 1 tsp of sesame seeds, and 1 Tbsp of sugar. Mix everything together.

Add some oil in a nonstick pan and then place the tofu pieces in it.  Fry the tofu pieces until they become golden brown.  Add sauce on top!


Verdict:
They were delicious!  A perfect side to any meal!  

 

Lemon Pound Cake

I for some reason have been wanting to eat pound cake.  So when this recipe came in from America's Test Kitchen, I immediately knew it'd be perfect to bring over to my in-laws for Easter breakfast. 


Cake
- 16    tablespoons  unsalted butter (2 sticks), softened but still cool, plus extra for greasing pan
- 1 3/4    cups  all-purpose flour , plus extra for dusting pan
- 1/2    teaspoon  baking powder
- 1/2    teaspoon  table salt
- 1/4    cup  sour cream
- 1 1/2    tablespoons  lemon juice
- 1 1/2    tablespoons  grated lemon zest
- 1    cup  granulated sugar plus 2 additional tablespoons
- 5    large eggs , at room temperature, beaten
- 3 lemons







Syrup
- 1/4    cup  granulated sugar
- 1/4    cup  lemon juice

Glaze
- 1/2    cup  Confectioners' sugar , sifted
- 1    tablespoon  lemon juice


Directions:
1. For the cake: Adjust oven rack to middle position and heat oven to 325 degrees. Grease 9 by 5-inch loaf pan with butter; dust pan with flour, then tap out excess. Sift flour, baking powder, and salt into bowl. Stir sour cream and lemon juice together in second bowl.

2. Using fingers, toss lemon zest and sugar together in large bowl until clumps are gone. Add butter and beat with electric mixer at medium-high speed until smooth and light, about 3 minutes. Scrape down sides of bowl. Add beaten eggs in three additions, mixing until smooth and scraping down bowl after each addition (mixture will begin to look curdled). With mixer on low, add one-third of flour mixture, followed by half of sour cream mixture, stopping as necessary to scrape down bowl. Repeat, ending with flour mixture. Scrape down bowl, then mix on low until smooth, about 30 seconds. Use rubber spatula to give batter final stir.

3. Pour batter into pan and smooth top. Gently tap pan on counter to release air bubbles. Bake until golden brown and toothpick inserted into center comes out with a few crumbs attached, 55 to 70 minutes.

4. For the syrup: While cake bakes, stir sugar and lemon juice together in saucepan over medium-high heat until sugar dissolves. Simmer for 2 minutes, remove from heat, and set aside.

5. Cool cake in pan on cooling rack for 10 minutes, then turn out onto rack. Brush top and sides of still-warm cake with syrup and cool completely, about 2 hours.

6. For the glaze: Whisk confectioners' sugar and lemon juice in bowl until smooth. Spread glaze over cake, allowing some to drip down sides. Let glaze set for at least 15 minutes before serving.


Make Ahead
The test kitchen found this cake to be more moist the day after it was baked. In fact, when tightly wrapped, the cake will stay fresh up to 5 days. This cake also freezes well. Apply syrup, let cool, and wrap, unglazed, in two layers of plastic wrap and freeze in a zipper-lock plastic bag for up to 1 month. When ready to serve, defrost the cake, still wrapped, at room temperature, then remove the plastic wrap and proceed with the recipe from step 6.


To Make Two Cakes
Double all ingredients except the eggs, using 9 eggs (instead of 10). Cream the butter and sugar in step 2 for 6 minutes (rather than 3 minutes) and add the eggs in four additions (rather than three). Divide the batter between two buttered and floured loaf pans and bake as directed, rotating the pans halfway through the baking time.

Verdict:
It was a bit more lemony that I had expected.  The actual cake and the texture was perfect!  I will however next time I make it will skip the syrup & the glaze.  I don't think it's necessary and makes the cake too lemony. 

Eggplant Pasta

I oddly like to watch the food network while at the gym.  It's like motivation to run more so that I can eat whatever the Barefoot Contessa makes!  The other day, she had a friend on and made this delicious eggplant pasta.  It was perfect for our one day a week veg day.

Ingredients:

- olive oil

- 2 tbsp butter

- 1 large vidalia onion, chopped

- 2 large eggplants chopped

- 3 whole garlic cloves, peeled

- leaves from 10-12 sprigs of fresh basil

- salt

- 10-15 plum tomatoes

- fresh ground pepper

- pinch of sugar

- 1 lbs dry fettucine

- 1 lb mozzarella

- 1/2 cup Parmesan cheese

Directions:

Heat 1/2 cup of oil and the butter in a large saute pan over medium heat. Add the onion and eggplant and cook gently over medium heat for 10 to 15 minutes, stirring often, until tender. It may be necessary to add more oil as the eggplant soaks the oil up quickly. Towards the end of cooking time, add the whole garlic cloves and half of the basil leaves.


In the meantime, bring a large pot of salted water to a boil and blanch the tomatoes for 4 to 5 minutes until the skin splits and the tomatoes are softened. Remove the tomatoes with a slotted spoon and place them in a mesh colander set over a large bowl. Reserve the cooking liquid.


When they are cool enough to handle, core the tomatoes and peel off the skin. Using clean hands, squish the tomatoes, pushing the pulp through the sieve into the bowl underneath. At first you will have a watery liquid. Add the tomato liquid to the eggplant and then continue to push the tomato pulp through the sieve, until you have only seeds and hard pulp pieces left. Finally, add the rest of the pulpy liquid to the eggplants and season with salt and pepper to taste. Add the sugar and continue to cook for 10 more minutes, until thickened.


In the meantime, bring the reserved cooking liquid back to a boil, add additional salt, and cook the fettucine according to directions on the package. Drain well.


To serve, spoon a third of the eggplant into a bowl and set aside. Toss the pasta in the saute pan with the remaining eggplant and mozzarella. Place the mixture in a large serving bowl and top with the reserved eggplant and Parmesan. Garnish with the remaining basil leaves and serve hot.

Verdict:
It was really good.  We modified the recipe slightly.  Minor changes like less fettuccine.  I used 13 plum tomatoes and that seemed good.  I think however, using a can of diced tomatoes would be great too, and much easier.  I also added in crushed red peppers as I like all foods with a kick.  It's pretty cheesey with the mozzarella, which beware is a bit of a pain to wash everything!  We drank it with a delicious shiraz. 

Zucchini Bread

We got a new bread pan, so I decided to make some zucchini bread!

 Ingredients

- 3 cups flour

- 1 tsp salt

- 1 tsp baking soda

- 3 tsp ground cinnamon

- 1/4 tsp baking powder

- 1 cup vegetable oil

- 3 cups grated zucchini

- 1 cup chopped walnuts

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Sift together flour, salt, soda, cinnamon, baking powder.
3. Beat eggs. Add and mix well sugar, vanilla, and oil. Add zucchini to egg mixture. Add dry ingredients, mixing well. Stir in nuts if desired. Pour into 2 ungreased loaf pans.
4. Bake at 350 degrees F (175 degrees C) for 1 hour. 

Verdict

It was dense, moist and delicious.  I made 1 loaf since my bread pan is big and 6 muffins.  I baked the muffins for 30 minutes. 

Leftovers: Chicken Taco

The perfect meal with leftover roasted chicken is taco night!  We used the leftover chicken for the roasted chicken, made some fresh guacamole and pico de gallo.  Some sour cream & cheese with corn tortillas.  An easy, new meal with no fuss!

 

Verdict: This is one of our favorite meals!  Ole!

Guacamole & Pico De Gallo

I love guacamole!  I personally like mine with avocado chunks instead of creamy.  You also already have the ingredients, so you may as well make fresh pico de gallo!

Guacamole:
- 2 avocados - chunked
- 1/2 red onion - diced
- 1 jalapeno - diced
- 1 clove of garlic diced
- 1 lime (or lemon)
- pinch of cayenne pepper
- 1 cup of diced tomatoes
- cilantro
- salt & pepper to taste

Chop & mix all the ingredients together!  Let it refrigerate for 30 minutes before serving. 

Pico De Gallo:
- 1 pint of grape tomatoes
- 1/2 red onion
- 1 jalapeno
- cilantro
- 1 clove of garlic - diced
- 1 lime (or lemon)
- salt & pepper

Chop & mix all the ingredients together!  Let it refrigerate for 30 minutes before serving.

Honey & Lemon Glazed Roast Chicken

I wanted to try this new honey and lemon glazed roast chicken recipe from the Food & Wine magazine.  What was neat about this roast, is that it made more of a glaze for the chicken which nicely crisped the outside.  The recipe called for cornish hens, but I instead got one large chicken instead (3 lbs ish).  It went perfect also with taco night!

The chicken looks small next to the spoon & fork, but those are extra large!

Ingredients:

- 1/4 cup of honey

- 2 tbsp fresh lemon juice

- 2 tbsp soy sauce

- 3 lb chicken 

- salt

- 9 rosemary sprigs

- 9 cloves of garlic

- 1 lemon cut into wedges

Directions:

1. Preheat the oven to 450°. In a small bowl, combine the honey, lemon juice and soy sauce. Set the chickens on a large rimmed baking sheet and tuck the wing tips underneath. Season the cavity with salt and stuff with rosemary sprigs, garlic cloves and lemon wedges. Brush two-thirds of the honey glaze over the chickens and season lightly with salt. Roast in the middle of the oven for 30 minutes.
2. Reduce the oven temperature to 325°. Rotate the chickens in the pan and brush with the remaining glaze. Roast the chickens for about 45 minutes longer, until the juices run clear when the thighs are pierced; turn the pan halfway through roasting. Transfer the chickens to a carving board and let rest for 15 minutes. Carve the chickens and serve. 

Verdict:
Amazing.  It made the whole place smell so delicious.  It was crispy on the outside and so moist in the inside.  It was really easy to make and will definitely make it again.  We used the leftovers to make chicken taco night!

Fish Fillet with Herbs & Tomatoe & Onion Pasta

Please disregard the photo - it didn't seem to want to plate well.  It definitely was tastier than the photo!   I found these Martha Stewart recipes that I had cut out awhile ago and never made.  So, I decided to make them for dinner.  The pasta recipe is a separate recipe, but I felt like we needed more substance with dinner. 

Fish Fillets with Herbs & Zucchini

Recipe:
- 6 scallions, chopped
- 1 cup packed fresh cilantro
- 1/2 cup packed fresh mint
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon finely chopped peeled fresh ginger
- 3/4 teaspoon ground coriander (optional)
- Coarse salt and freshly ground pepper
- 1 zucchini, cut into 3/4-inch-thick spears
- 4 skinless fillets firm white fish (5 ounces each),  such as hake or black cod

1. Preheat oven to 425 degrees. Pulse scallions, cilantro, mint, oil, ginger, coriander, and 1/2 teaspoon salt in a food processor until a coarse paste forms. Season with pepper.
2. Toss zucchini with 3 tablespoons herb paste in a bowl. Spread onto a rimmed baking sheet. Roast for 5 minutes.
3. Rub remaining herb paste onto both sides of fish fillets. Push zucchini to edges of baking sheet, and arrange fish in center, leaving about 1/2 inch between each fillet. Roast until fish is opaque and semi-firm to the touch, about 15 minutes.  

 
Pasta with Tomatoes & Red Onions:

- 1 pint cherry tomatoes, halved
- 1/2 medium red onion, sliced 1/2 inch thick
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil
- Coarse salt
- 1/2 teaspoon crushed red-pepper flakes
- 8 ounces dried pasta
- 1 garlic clove, minced
- 1 tablespoon chopped fresh oregano
- 1/4 cup part-skim ricotta cheese

1. Preheat broiler. Toss tomatoes and onion with 2 teaspoons oil, 1/2 teaspoon salt, and the red-pepper flakes. Broil on a rimmed baking sheet until tomatoes are just starting to brown, 5 to 7 minutes.
2. Meanwhile, bring a large pot of water to a boil. Cook pasta according to package directions until al dente. Drain pasta, reserving 1/2 cup cooking water.
3. Toss warm pasta with garlic, remaining 2 teaspoons oil, and 3/4 teaspoon salt. Stir in tomato mixture and the oregano. Add 1/4 cup reserved cooking water to moisten; stir in remaining water as needed. Divide pasta among 4 bowls, and stir 1 tablespoon ricotta into each.

Verdict:

It was good, not my favorite so far.  The herb paste for the fish was really delicious.  I think I would make that again.  But perhaps if we were grilling outside?  The pasta was really good.  The roasted tomatoes & onions were super delicious.  It was an easy pasta that was light.  

Chickpeas in Spicy Tomato Gravy

Due to Lent, we have been eating one vegetarian meal a week.  I think however, we'll try to keep this up moving forward (once I get the OK from the husband!).  Not only is it good for the environment, but great for our bodies.  I got this chickpeas in spicy tomato gravy recipe from the March 2011 Food & Wine magazine.

Recipe:
- 8 garlic cloves, chopped
- 2 jalapeños, chopped

- One 2-inch piece of fresh ginger
- 1/4 cup vegetable oil
- 3 onions, cut into 1/4-inch dice
- 2 tablespoons ground cumin 

- 1 tablespoon ground coriander
- 3/4 teaspoon cayenne pepper
- 1 1/2 cups canned diced tomatoes
- 2 15-ounce cans chickpeas, drained and rinsed
- 2 cups water
- 2 tablespoons cilantro leaves 

In a mini food processor, combine the garlic, jalapeños and ginger and process to a paste. In a large nonstick skillet, heat the oil. Add the onions and cook over moderately high heat until sizzling, about 3 minutes. Reduce the heat to moderate and cook, stirring occasionally, until the onions are browned, about 7 minutes. Add the garlic paste and cook, stirring, until fragrant, about 2 minutes. Add the cumin, coriander and cayenne and cook, stirring, for 1 minute. Add the tomatoes and simmer over moderate heat until thickened, about 6 minutes. Add the chickpeas and water and simmer until the chickpeas are flavored with the gravy, about 8 minutes. Season the chickpeas with salt, garnish with the cilantro and serve with yogurt & naan.

 

Verdict:  

It was so delicious.  I would recommend adding the 2 cups of water in slowly, not all at once.  I think it may be a bit too much water.  I will definitely make this again. 

Chicken Masala

I originally got this recipe from Bon Appetit's magazine.   I have made this recipe over and over again and love it.  This last time, I did make a few changes, and was awesome.  I'll keep the recipe original and add my additions in the verdict section. 

Ingredients
- 1 cup plain whole-milk yogurt
- 1/4 cup coarsely chopped fresh cilantro
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon garam masala
- 2 teaspoons coarse kosher salt
- 1 large garlic clove, pressed
- 1 4- to 4 1/2-pound roasting chicken, cut into 8 pieces, backbone removed
- 2 small onions, cut into 1/4-inch-thick slices


Preparation
Mix yogurt, chopped cilantro, olive oil, garam masala, salt, and garlic in 13x9x2-inch glass baking dish. Add chicken to marinade, 1 piece at a time, coating all sides. Cover with plastic wrap; refrigerate at least 2 hours. DO AHEAD Can be made 1 day ahead. Keep refrigerated.

Position racks in top third and bottom third of oven; preheat to 400°F. Arrange onions in thin layer on large rimmed baking sheet to form bed for chicken. Top with chicken pieces in single layer, spacing apart for even roasting (chicken will still be coated with marinade). Discard remaining marinade.
Roast chicken on top rack until cooked through and juices run clear when thickest portion of thigh is pierced with knife, about 1 hour. Serve chicken atop onion slices. Spoon pan juices around.

Verdict:
I typically buy chicken pieces I want to eat, already cut.  For example, thighs & drumsticks.  I tend to choose thighs (bone in) as it's moister.  This time, we got skinless thighs (bone in).  I think I will moving forward always buy skinless.  It made such a nice crispness to the chicken.  I also added 1 teaspoon each of the following: coriander,  cayenne pepper, cumin, & turmeric.  YUM!

Julia Child's Spinach Gratin

I love spinach, and when I saw this recipe, I knew I had to try it.  I adapted my recipe from Julia Child's Baked Spinach Gratin with Cheese.  I made this to accompany my Roast Beef. 

{See pic below}

Serves 3
- 1.5 pounds fresh spinach
- 2 tablespoons unsalted butter
- Salt and pepper
- 1 tablespoons flour
- 1/2 cup beef stock
- 1/2 cup grated Swiss cheese
- 2 tablespoons panko


I decided to use baby spinach.  Place spinach in a large pot over high heat.  Cook, covered, with just the water clinging to leaves, stirring occasionally, until wilted, about 2 to 4 minutes.  Transfer to a colander, immediately fill pot with cold water, transfer it back to the pot of cold water and drain. Squeeze a small amount of the spinach at a time in your hands to extract as much water as possible. Chop the spinach coarsely.

Melt 1 tablespoons butter over moderately high heat and stir in the spinach. Cook for 2 to 3 minutes or until all of the moisture from the spinach has boiled off — you’ll know you’re done when the spinach begins to stick to the pan.

Lower the heat and sprinkle with flour and stir for 2 minutes to cook the flour. Add 2/3 of your stock a tiny bit at a time, scraping up any stuck spinach as you do. Once the liquid is added, simmer for another minute or two, stirring frequently to prevent sticking. If needed, add all or part of remaining liquid. Season with salt and pepper.  Stir 1/4 cup of cheese into the spinach. 

I decided to use ramekins and split the spinach equally amongst the 3.  Be sure to spray the ramekins first (or butter them).  Mix the remaining cheese with panko and sprinkle on spinach.  Add a little butter on top of each ramekin to golden the panko. Bake until heated through and slightly brown on the top, about 30 minutes.

Verdict:
Amazing.  It was so good and can't wait to make it again!

Roast Beef with Fresh Herbs, Spinach Gratin & Roasted Vegetables

In the March 2011 Food & Wine magazine, they had a recipe for rare roast beef with fresh herbs & basil oil.  I knew immediately I wanted to make it.  To accompany the roast beef, roasted cauliflower & zucchini and Julia Child's spinach gratin.

Rare Roast Beef with Fresh Herbs & Basil Oil

Recipe
- 1.5 lb beef eye of round roast
- fresh rosemary
- fresh mint
- fresh tarragon

Preheat the oven to 475 degrees.
Finely chop the fresh herbs and coat the roast.  Season with salt & pepper.  Sear all sides of the roast in an oven proof skillet with a tablespoon of olive oil.  Wipe the skillet, return the beef to the skillet and roast in the oven for about 30 minutes or till the thermometer registers 110 degrees.  I cooked mine till 125 degrees.  Transfer the roast to a cutting board, season with salt & pepper and cover with foil.  Let the roast rest for 20 minutes.

Basil Oil
Blanch 2 cups of fresh basil for about 15 seconds.  Transfer the basil to an ice bath, drain well and squeeze out all of the excess water.  Transfer basil to blender and add 1/2 cup of evoo.  I also added one clove of garlic.  Blend thoroughly.

Verdict:
It was really good.  The herbs definitely spiced the meat well.  I was afraid to make the roast beef too rare, and I think I may have over cooked it a bit.  While the meat was very moist, it was a bit rough for my likings.  I think it was the cut of meat?  Not sure.  But I would like to try it again and perhaps make it to the 110 degrees.

Meat Loaf

The wife was out of town, and I have a busy week coming ahead of me. What would be more perfect than meat loaf? Making enough for left-overs. This is a classic recipe from Ina Garten, but I modified it by using 50/50 ground beef and ground pork, and panko for the bread crumbs.

1 tbsp EVOO

3 cups chopped yellow onions (about 3 onions)

1 tsp chopped thyme leaves

2 tsps kosher salt

1 tsp freshly ground black pepper

3 tbsp Worcestershire sauce

1/3 cup chicken broth

1 tbsp tomato paste

2 1/2 lbs total ground beef/ground pork

1/2 cup bread crumbs

2 extra-large eggs, beaten

1/2 cup ketchup

Pre-heat the oven to 325 deg.

Heat olive oil in a saute pan. Add onions, thyme, salt and pepper and cook over medium-high heat, stir occasionally for 8-10 minutes, until translucent but not brown. Remove from heat and add the Worcestershire sauce, chicken broth and tomato paste. Allow to cool slightly.

In a large bowl, combine ground meat, onion mixture, bread crumbs and eggs. Mix lightly with a fork. Mashing the meat will make the meat loaf dense. Shape the mixture into a rectangular loaf on a sheet ban covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1 1/4 hours, until the internal temp is 160 deg.

Verdict:

It was served over egg noodles and I sprinkled some parmesan cheese over the top. It was delicious, but sad to eat alone. Should re-heat well as left-overs, and maybe I'll make a sandwich out of it one day.

Pan Roasted Steak & Onions

My husband was craving red meat, so red meat is what he got.  The marinade brought a nice flavor to the meat, and complimented it well.  It wasn't too strong, but nicely added flavor.  I especially liked the onions.

Recipe:
1 tbsp EVOO
2 tbsp balsamic vinegar
1 tbsp Worcestershire sauce
1 tbsp dijon mustard
2 cloves garlic, minced
1 lb flank steak
1 tbsp cracked black pepper
1/2 tsp salt
1 cup chicken broth
1 medium onion, cut into 1/4 inch rings


In a large nonaluminum baking dish, combine the oil, vinegar, Worcestershire suace, mustard and garlic.  Add the steak; turn to coat.  Cover; refrigerate for 30 minutes, or overnight, turning once.

Coat a nonstick skillet with cooking spray.  Place over medium-high heat.  Sprinkle the steak with the pepper and salt.  Brown for 2 minutes per side.  Add 1/2 cup of the broth; cook, turning once, for 5-6 minutes per side.  Remove the steak from the skillet; cover the steak loosely to keep it warm.  Reduce the heat to medium.  Add the onion slices to the skillet and cook until golden brown, about 4-5 minutes per side.  Add the remaining broth as needed to prevent the onions from sticking.

Thinly slice the steak across the grain; serve with the onions.

Verdict:
It was good.  I think we'll make this again once the outdoor grills are ready.  We accompanied the steak with a bean salad (i'll post the recipe some time).  Delish!

Za'atar Rubbed Pork Tenderloin

Sorry for the lack of updates as the Mesleh's have been traveling!  We love our Food & Wine magazine.  They always have great recipes and we decided to make this one in particular since it used za'atar, an arabic spice, that we already had.  Here is the recipe:

Recipe:
- 2 tbsp za'atar (or 2 tsp each of dried thyme & sesame seeds)
- 1/4 cup canola oil
- 2 12 oz pork tenderloins
- 2 poblano peppers
- 1 small onion, finely chopped
- 1 pint grape tomatoes halved





In a medium bowl, combine the za'atar with the oil and a generous pinch of salt.  Add the pork, turn to coat and let stand at room temperature for 30 minutes.  Meanwhile, roast the poblano peppers directly over a gas flame or under a broiler, turning frequently, until blackened.  Peel & seed the chilies; cut into thin strips.

In a large nonstick skillet, heat 1 tablespoon of the oil from the marinade.  Add the pork and cook over high heat, turning once, until white throughout and lightly browned.  5 minutes.  Transfer pork to platter.  Add any remaining marinade oil to the skillet.  Add the onions and poblano and cook over moderately high heat, stirring, until the onion is softened, 5 minutes.  Add the tomatoes and toss.  Add 1/2 cup of water and cook until the tomatoes are just softened, 4 minutes.  Spoon the sauce over the pork and serve.

Verdict:
It was really good, easy to make and will definitely make this again.  The sauce on top was really a great compliment to the dish.  We decided to roast the poblano pepper along with some zucchini and ate some couscous with it.  Two thumbs up!


Food & Wine: March 2011

Marc's Spaghetti

Despite Marc being busy with work he surprised me with making dinner!  He made his infamous spaghetti. 

Recipe:
- 2 tbsp evoo
- 6 oz chopped La Quercia Guanciale
- 1 large onion chopped
- 2 1/2 tbsp minced garlic
- 1 tbsp chopped jardinara
- 2 28oz cans tomatoes
- 1 lb spaghetti





Heat oil in a large pot over medium heat until oil ripples but does not smoke.  Add guanciale and cook, stirring frequently, until the fat begins to render and meat is no longer pink, about 3 minutes.  Add onion and stir, coating onions with the rendered fat.  Season with salt & pepper and cook, stirring occasionally, until the onions are soft and golden, about 10 minutes.  Add the garlic and jardinara and cook about 10 more minutes.  Add the tomotatoes, season with salt and pepper, and bring to a boil.  Lower the heat and gently simmer the sauce, stirring occasionally until it reduces and thickens slightly, the flavors blend and the fat floats to the surface, about 40 minutes.  Add to cooked spaghetti and top with parmigiana romano cheese.  

We ate the pasta with a side of jerusalem salad.

Verdict:
The pasta was so full of flavor, rich & complex.  It was so amazingly good.  He's in trouble because once you eat something this delicious, you will want it all the time!  I give it two thumbs up!

Quick Eats: Grilled Cheese & Tomato Soup

It was a cold, rainy Chicago day.  We wanted an easy meal for this low key afternoon.  We decided the perfect meal would be grilled cheese & tomato soup!

To make it quick eats, we bought Trader Joe's Organic Tomato & Roasted Red Pepper Soup.  This soup is really good for when you don't want to make tomato soup from scratch.  While we were there, we picked up some multigrain bread & pepper jack cheese.

No real recipe here.  We buttered each sides of the bread, and heated them on a pan.  Added the cheese and cooked them till the cheese was nice and melted.  We heated up the soup, cut up some pickles & popped in a movie.  A perfect afternoon with quick eats!

Bim Bim Bap

I love bim bim bap!  I was excited when my regular grocery store had bean sprout this week.  I immediately knew I wanted bim bim bap.  We also had spicy pork (will be a different recipe post) in our freezer, so it would be an easy dinner option.

 Recipe:
- Bean Sprouts
- Spinach
- Garlic
- Sesame Oil
- Sesame Seeds
- Hot Pepper Paste
- Eggs
- Cucumber Kimchi





This is my make shift bim bim bap.  Obviously there are other options for veggies, but this was all we had.  Both the spinach & bean sprouts were blanched and then marinated the same way.  First make sure they are squeezed fully from water.  Then marinate them both with salt, sesame oil, garlic.

In a bowl of rice add on top,  spinach, bean sprouts and cucumber kimchi.  Cook up some meat (recipe to follow).  Add an egg (I prefer over medium).  Mix it all up with some gochujang (korean red pepper paste).   

Verdict:
If you have these veggies around, and meat already made it's a real easy, staple dinner.  Otherwise, will take work to get all the ingredients together.  So plan ahead!

5 Vegetable Miso Stew

We decided to do lent this year which means no meat on Fridays.  We decide to make a 5 vegetable miso stew from the Simply Ming One-Pot Meals.  Not to ruin the verdict, but it was awesome.


Recipe:
2 tbsp canola oil
1 bunch of scallions chopped
1 large onion minced
1 large sweet potato, diced
1 tbsp minced ginger
2 cups roma tomatoes, chopped
2 quarts vegetable stock
1 tbsp tamari sauce
1/4 cup plus 2 tbsp miso
2 bunches of baby bok choy
Clear rice noodles







Heat a stockpot over medium heat, add oil.  Add scallions (just white parts), onions and potatoes.  Season with salt & pepper.  Saute until the onions have browned lightly, about 5 minutes.  Add ginger, tomatoes (with juices), stock & tamari.  Add miso & stir to dissolve.  Bring stew to a simmer, and cook until the potatoes are soft.  Add salt, pepper.

Add bok choy & simmer until soft. Add clear rice noodles. 

Verdict: 
This soup was way more delicious than I expected it to be.  The recipe above isn't exactly how it is in the cookbook.  The original recipe calls for kale, and no noodles.  Since we didn't have kale, we added baby bok choy, which was perfect.  Also, we used soy sauce instead of tamari.  The noodles were the perfect addition to the soup.  The flavors in the soup are nice and bold but not overbearing.  It's hearty and you don't feel like it's missing anything.  It was easy to make, and will definitely be made again.

Beef & Broccoli Stir Fry

For Christmas, I got the Ming Tsai 'Simply Ming One-Pot Meals'.  Quite possibly one of the best gifts I have gotten.  I love cookbooks!  This cookbook so far has been great.  This recipe actually includes shiitake mushrooms, but since we didn't have any, we didn't include them.  Also, you have to marinate the beef for at least 1 hour up to 5 hours. 

Recipe:
- 1lb flank steak, 1/4 slices
- 1 tbsp minced ginger
- 2 tbsp minced garlic
- 1/2 bunch of scallions chopped
- 1/4 cup oyster sauce
- 1 large head of broccoli
- 5 tbsp canola oil
- 1 cup chicken stock
- 1 tbsp cornstarch mixed with 2 tbsp water

In a resealable plastic bag, combine the steak, ginger, garlic, scallions and oyster sauce.  Seal the bag and use your hands to distribute the ingredients.  Marinate, refrigerated, for at least 1 hour and up to 5 hours.  

Once ready, blanch the broccoli for 30 seconds and set aside - make sure they are cooled.  Heat wok, and cook meat.  Once all meat is cooked (may need to be cooked in batches - if you are using the shiitake mushrooms, cook those first, then the meat) add the broccoli (and mushrooms) back into the wok with the chicken stock.  Bring to a simmer.  Season with salt & pepper.  Transfer the meat, broccoli (and mushrooms) onto a plate.  Add the cornstarch mix into the sauce.  This will thicken the sauce.  Then pour over the meat!  Serve with rice!

Verdict:
This came out good.  It wasn't quite restaurant like but definitely good.  I think I may need a bit more practice with it.  We ate this with a side of white rice & cucumber kimchi.

*note: the recipe is not verbatim to the cookbook.

Homemade Granola

This is our second batch of granola.  Our first recipe, was from my mom.  It tasted great, but it only called for honey, which I found hard to spread around.  So for this batch, we tried a recipe where the "liquid" part was easier to spread around.  Below are the ingredients we used.

Recipe:
- 4 cups of oats
- 1/2 cup of almonds
- 1/2 cup of sunflower seeds
- 1/2 cup of coconuts
- 1/2 cup of walnuts
- 1/2 cup of banana chips
- 3/4 teaspoon salt
- 1/4 cup brown sugar
- 2 tbsp maple syrup
- 1/4 cup and 2 tablespoons honey
- 1/2 cup vegetable oil
- 1-1/2 tsp ground cinnamon
- 1-1/2 tsp vanilla extract
- 1/2 cup of craisins
- 1/2 cup of dates



Preheat the oven to 325 degrees

Combine the oats, sunflower seeds, almonds, coconuts, banana chips and walnuts in a large bowl. Stir together the salt, brown sugar, maple syrup, honey, oil, cinnamon, and vanilla in a saucepan. Bring to a boil over medium heat, then pour over the dry ingredients, and stir to coat. Spread the mixture out evenly on the baking sheets. 

Bake in the preheated oven until crispy and toasted, about 20 minutes. Stir often. Cool, then stir in the craisins and dates before storing in an airtight container.


Verdict:
It came out delicious.  This recipe was more evenly crispy due to the liquid.  I kind of don't like that it uses so much oil.  I think I may make some adjustments for my next batch to also include wheat germ and flax seeds.  Off to hug some trees!

Leftovers: Chicken Salad

The best part of roasting a chicken is the leftovers.  So many different things you can make.  Today, we used the leftovers to make a chicken salad sandwich.
 

Recipe:
- leftover chicken
- 2 stalks of celery
- 1/4 onion
- 2 cloves of garlic
- fresh sage - chopped
- handful of grapes
- 3 TBSP of mayo

Chop & mix all together!  We stuff them into lightly toasted pita bread. 

Verdict:
Awesome.  They were pretty garlicly.  Perhaps one clove next time as my breath still smells like garlic.  :) 

Lemon & Garlic Roast Chicken

I decided to try a new recipe for my roasted chicken.  I found this recipe from my favorite Ina Garten, from the Food Network and decided to give it a try.

Recipe:
1 (5 to 6-pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme
4 lemons
3 heads garlic, cut in 1/2 crosswise
2 tablespoons butter, melted
1/2 pound sliced bacon




Preheat the oven to 425 degrees F.

Remove the chicken giblets. Rinse the chicken inside and out and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the thyme, reserving enough thyme to garnish the chicken dish, 1 lemon, halved, and 2 halves of the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic around the chicken. Lay the bacon slices over the chicken to cover

Roast the chicken for 1 hour. Remove the bacon slices from the top of the chicken and set aside. Continue roasting the chicken for an additional 1/2 hour, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.

Verdict:
This turned out great.  Made it in my Le Creuset, with a bit of oil on the bottom.  My chicken was also 4.5lbs.  The chicken came out super moist but surprisingly wasn't as full flavored as I expected it to be.  But the pieces of bacon with the chicken was amazing.  We ate this with a side of rice pilaf and was great.  Will have chicken leftover meals to come...!

Quick Eats: Ratatouille

 A simply, easy & healthy meal.  You can also add in a meat if you wanted.  In tonight's version, we added in sausage.   We ate our ratatouille on top of couscous, but is also delicious with angel hair pasta, orzo, rice. 

Recipe:

- 2  Japanese eggplants
- 1 small onion chopped
- 1 tsp minced garlic
- 2  zucchini
- 1 398-ml can diced tomatoes
- 1 can chickpeas, drained and rinsed
- 1/4 cup chopped roasted red pepper
- Cilantro, chopped
- Fresh basil, for garnish
- Grated Asiago cheese, for garnish
 

In a deep, non-stick skillet, sauté eggplant over moderately high heat for 2 minutes until lightly golden. Cook in batches, if necessary. Transfer to a plate.  In same skillet, sauté onion for 2 minutes. Season with salt and pepper, add garlic and zucchini and continue cooking until onion is translucent.Add tomatoes with juice, chickpeas, roasted red pepper, cooked eggplant and ground coriander. Bring to a gentle boil, then reduce heat to a simmer. Top with basil and cheese to serve.

Verdict:

A quick healthy option for dinner.  We love it. 

Chicken Katsu

I would say this is a quick eats, but it can be a bit consuming with each step and depending on the size of the meat, it can take a bit longer.  But overall, it's pretty easy. 

Recipe:
- chicken or pork cutlets (thin as possible)
- flour
- egg
- panko

Cover the chicken in flour, then in egg & then in the panko.  Fry in a pan.

Verdict:
We had it with a side of rice & miso soup.  We both love it.  Who doesn't love fried chicken?!

Spinach, Pancetta Egg Quiche

I love making this quiche when we just have extra ingredients laying around.  So this recipe isn't exact, but here is what I used to make the below quiche, and really anything can go in!

Recipe:

- ready made pie crust
- 2 cloves of garlic, minced
- 1/2 onion diced
- pancetta
- Serrano chile, minced
- spinach
- frozen peas
- 1 cup colby cheese shredded
- 4 eggs
- 1 cup milk
- fresh rosemary
Preheat oven to 375 degrees.

Saute garlic, onions, pancetta, serrano chile.  Once fully cooked, add spinach, peas & then add 1/2 the cheese.  Roll out the pie crust and scoop the mixture into the pie.  Whisk 4 eggs together with milk & add rosemary.  Pour the egg mixture into the pan. Cook quiche for 15 minutes and add the rest of the cheese.  Continue to bake for another 20 minutes or until fully cooked.  Voila!

Verdict:
This is a great meal to make to eat at any time of day.  Especially when you have leftover ingredients laying around.  

Kalbi Jim

I attempted to make Kalbi Jim.  We found short ribs at a local grocery store & the butcher cut them down into 2x2 pieces for me.  It's a bit time consuming to make, but luckily it doesn't have to be to exact times so it's pretty easy.


Recipe:
2  to 3 lbs of short ribs
1 cup soy sauce
1 cup sugar
1 cup water
1/2 cup sesame oil
1/2 cup sake
8 cloves of garlic, finely chopped or crushed
1/2 teaspoon black pepper
2 carrots, cut into 2 inch chunks
1 potato cut into 2 inch chunks
1 large onion, cut into chunks

First soak all the pieces of meat in cold water (fully immersed) in a pot.  Let the beef sit in the water for about 45 minutes.  This will drain the blood and is important.  Drain water.


After draining, slice into the beef across the grain but keeping the meat still attached to the bone.

Place the beef back into a pot and cover with water.  Bring the beef to a boil, then reduce to a simmer.  Simmer for 45 minutes.  Drain the water & wash all the pieces of meat.  Rinse well. 

In a clean pot add the following:
- 1 cup sugar
- 1 cup soy
- 1 cup water
- 1/2 cup sesame oil
- 1/2 cup sake
- 8 cloves of garlic, minced or crushed
- 1/2 teaspoon black pepper
Heat over medium heat until simmering.  

Add all of your beef to the simmering liquid. Cook over medium low heat - turning occasionally and allowing different pieces of the beef to soak and cook in the liquid. Cook for 40 minutes or until the beef is tender.

Add onion, carrots and potato.

Continue cooking, stirring occasionally, until the vegetables are fully cooked, about 15 more minutes.

Verdict:
It was Marc's first time eating this and he quite enjoyed it.  It was a bit sweeter than I like, but I also used less meat than was asked for in the recipe (under 2lbs I used).  I would add less sugar next time.  It was pretty easy to make & will definitely make it again.

Bok Choy Cucumber Kimchi

Some reason, I crave kimchi all the time.  I want it with every meal, Korean food or not.  Since the closest Korean market is a drive away, it's not readily accessible in our house.  I now make this 'instant' kimchi that is constantly made ALL the time! 

Recipe:
Make into a paste with the following ingredients
- 1 Hot Pepper (serrano or jalapeno)
- 3 tbsp fish sauce
- 2 tbsp apple vinegar
- 3 tbsp sugar
- 1 tbsp crushed garlic
- 2 tbsp gochugaru
- 1 tbsp sesame oil
- 1 tbsp sesame seeds

In a large bowl, wash your bok choy thoroughly (about 5 small baby bok choys), 3 persian cucumbers (slice) and salt to get the water out.  You can also just use cucumber or just use bok choy.  Rinse them off, dry as best as possible and add the paste.  I also add in green onions and purple onions (sliced thinly).  Sprinkle the sesame seeds on top and it's ready to eat!

Verdict:
A staple in every meal.  Even Marc loves it.  Buy a good fish sauce (my mom recommends the one with the 3 crabs on the bottle as it's the least fishy).  We love it.

Quick Eats: Thai Basil Chicken

Thai Basil Chicken is a favorite in our house.  It's an easy dish to make, cheap and fast.  Plus it's great as left overs.

 Recipe:
- 2 tbsp vegetable oil 
- 4-7  Thai chili pepper, minced 
- 1 tbsp sugar 
- 1-2 packages thai basil or regular basil 
- 1 lb ground chicken  (or pork)
- 1 tablespoon garlic, minced 
- 3 tablespoons fish sauce 

Mince garlic and chili pepper together. Clean and pick basil leaves from their stem.

Fry the garlic and chili pepper in oil over high heat. When garlic starts to turn brown, drop the ground chicken/pork in. Stir constantly. Once cooked, add sugar and fish sauce. Next add Thai basil and mix into meat till cooked down.  Serve hot with rice.





Verdict:
 As always a favorite.  We made it with ground pork tonight since the grocery store was out of ground chicken.  It was super delicious and ate it with some edamame.

Quick Eats: California Rolls

Last night, Marc had to head into the hospital with no time for dinner.  Fortunately, the rice just finished cooking, and I could whip these rolls up fast so he could have a small snack before heading in.

Recipe:
- nori
- rice
- avocado
- imitation crab
- cucumbers

* I also added in chopped scallions & sushi rice powder to the rice

Spread the rice onto the nori and roll!

Verdict: A great quick solution when in a pinch (and have rice made).

Pinkberry Style Frozen Yogurt

We had gotten the ice cream maker attachment for my KitchenAid mixer and had yet to use it!  Tonight, I decided to test it out and try making 'Pinkberry' style frozen yogurt.

Recipe:
3 cups Greek Yogurt (I used 2% Fage)
1/2 cup of sugar

Mix the yogurt and sugar till blended.  Put into ice cream maker.

Verdict: 
Pinkberry Frozen Yogurt
Delicious! While it doesn't taste 100% like Pinkberry, it's still quite delicious and am pretty sure this batch will be gone pretty quickly.  I will continue to work on this. 

Ice Cream Maker
It was easy to use and assemble.  I chilled the mixture for a bit, and added it straight to the bowl (that I had put in the freezer ahead of time).  I had set it on 'stir' for about 15 minutes.  The consistency was great and was so easy to make.