Bibimbap - My First Cooking video!

Long time, No see!

Hello everyone! I am back! 

Sorry for such a long hiatus. I've been so incredibly busy. In biggest news, I completed my PhD! Yep, that's right. This psych-in-the-kitchen girl is a genuine Doctor of Psychology!

But, you are here for the food, right? Right.

In my limited spare time I've been watching episodes of "Korean Made Simple" on the Cooking channel. It talks about traditional Korean dishes and ingredients and shows you how to make Korean food at home.

I decided to try my hand at a Bibimbap dish with beef and vegetables. Bibimbap is a bowl of sticky rice with vegetables, usually a meat, and a runny egg. The ingredients are placed side by side on top of the rice like a pinwheel. They can be enjoyed separately or mixed together like a stir-fry. Its fun because you can add almost anything!

Traditionally, this dish uses an odd number of ingredients. I ended up with 9 in my bowl. You want some raw ingredients, some cooked, some hot, some cold.

Here is a video on how I made my Bibimbap bowl! 

In my bowl:

Sticky Rice (toasted with sesame oil)

Beef

Egg

Bok Choy, sauteed

Kimche (fermented cabbage)

Broccolini, sauteed

Carrot, julienned

Onion, sliced thin

Sesame Quick Cucumber Pickles

Bean Sprouts

Mongolian Beef

Hey you guys? Do you realize its September? When did that happen?

Wow. This summer went by so quickly. I hope you all had a great time with plenty of relaxation and time outdoors. I'm a huge fan of summer (I live in Florida, land of eternal Summer) but this year I didn't get as much time to relax as I usually do. As you know, I'm a Ph.D. student in a psychology program, so "rest" and "relaxation" don't really work well in graduate programs. Rest and relaxation are often combined with guilt and feelings of inadequacy. "Oh, you want to go to the beach this weekend? Make sure you print out two or three articles to read. No pleasure reading for you!"

Thankfully, my husband and I were able to schedule a beach vacation in Naples/Ft. Myers/Sanibel Island just after I turned in papers that completed my comprehensive exam process. This timing allowed me the perfect opportunity to go away on vacation with almost no guilt (6 months of torture was enough) and I really had a chance to disconnect from work (NO EMAIL FOR 9 DAYS!).

The great thing about living in Florida, other than no snow, is that beautiful vacation spots are always nearby. We wanted to spend a week on the beach, and we looked into international travel, but the flights were all too expensive. We chose to spend a few days in Naples, Ft. Myers, Sanibel Island, Florida (Naples is only 1.5 hours from where we live). We quickly fell in love with Naples and enjoyed our entire vacation. We ate great food, lounged on beautiful beach, swam in clear warm water, and collected tons of shells. I would recommend a trip to Naples to anyone looking for a relaxed beach vacation without of the crazy touristy feel of most beach town. Beach access is everywhere, parking isn't expensive, and we found a nice inexpensive hotel just a few minutes from the ocean. Here are just a few photos of what we did/saw.

But alas, it's back to the grind. The semester just began and I'm back to making dinner every night. I recently discovered an amazing recipe for Mongolian Beef (I hear it tastes just like PF Chang's, but I've never eaten there… I prefer local Chinese food places) that is a quick hearty weeknight meal.

Mongolian Beef (30 minutes or less!)

1 large steak (about 1-2lbs…I use London broil, I can find it on sale for $3.99/lb, but flank steak would work as well)

½ C cornstarch

1 C oil

2 tbsp ginger (grated/diced)

2 tbsp garlic

1 C soy sauce

1 C packed brown sugar (you can go a little light on this if you want)

Assorted veg: steamed broccoli, cabbage, bok choy, chopped green onions, mushrooms, edamame, carrots, etc

Cooked rice/quinoa (I like 2/3 basmati rice and 1/3 cup quinoa), or noodles

                                                                                                                                                

Directions

Beef cooking up

Slice up the beef really thin, about a ¼ inch (it helps if it’s a little frozen, about 30 minutes in the freezer) and toss it with the cornstarch. Let the cornstarch sit on the beef for a few minutes while you prep the sauce. Mix the ginger, garlic, soy sauce, and brown sugar together in a bowl. Heat up the oil in a skillet or wok. Once good and hot, add the beef and cook until just cooked through (meanwhile prep and steam your veggies). Once the beef is cooked, remove it from the pan and let it drain onto a plate lined with a paper towel. Add the sauce to the hot skillet and cook until it bubbles and thickens. Add the beef and veggies back into the skillet and toss to coat. Serve hot over rice/quinoa. Dig in!

Fun story: I found an oyster mushroom on a free at my apartment complex, and I added it to my stir-fry (disclaimer, I do not support you randomly finding and eating wild mushrooms unless you really know what you're doing).

Finished Product: Yum!

Do you have any great Chinese food take-out recipes? I love me some good healthy take-out swaps!

Cheesy Roasted Tomato Soup

Back in June, I attended the International Conference on Infant Studies in Minneapolis. It was a great conference... I learned a lot and received great feedback on my publication. Also, my friend Lauren and I stumbled upon a great little restaurant called "The Local." We enjoyed our meal so much the first day that we went back the next day.

On The Local's menu, they have this incredible soup called Baked Cheddar and Tomato Soup. This soup is amazing! Creamy, tart, cheesy.

So of course, as soon as I came home I decided to make my own. Overall, I think its a pretty close replication of the Local's recipe. I think next time I make it, I'm going to also roast a potato or two with the other veggies so that I can get some of the creamy/starchy-ness from them.

Cheesy Roasted Tomato Soup
7 Roma/Plum tomatoes
1 Red bell pepper
1 Medium Red Onion
6-8 cloves garlic
2 medium potatoes, peeled (optional)
Olive oil
Balsamic Vinegar
4 leaves of basil
1/4 cup heavy cream
1 small can of tomato paste
32 oz veggie broth
8 oz sharp cheddar cheese + more for serving
salt & pepper
French bread
immersion blender

Preheat oven to 400 degrees. Oil the bottom of a 13x9 pan, and place veggies (tomatoes, pepper, onion, garlic, potatoes...largely chunked) into it. Drizzle a little more oil on top. Drizzle with balsamic vinegar, then sprinkle with salt and pepper, toss to coat. Put the pan into the oven for 20-25 minutes until well roasted, stirring once.

While the veggies are roasting, prepare the soup base. In a large soup pot (I used a large dutch oven for even heating), drizzle a few tablespoons of oil in. Put all of the tomato paste into the oil and stir over medium heat to smooth out. Pour in 3/4 of the carton of broth, and stir until well combined. When the veggies are done, use a slotted spoon to put them into the broth (you don't want too much of the oil from the roasting pan in the soup). Bring to a boil, then simmer for 15+ minutes until all the veggies are soft. Tear up the basil leaves and add into soup. If you want, you can add 1/4 cup of dry white wine (I did not do this). Add 1/4 cup of heavy cream and shredded cheese. Use an immersion blender to puree the soup until thick and creamy. Serve with more cheese and a large chunk of french bread.

Big pot o' yummy!

Update: I made this soup again... this time without peppers and added a good sized clump (~1/2 cup) of sundried tomatoes and a few tablespoons of pesto! Amazing!

Escarole Soup

This week has been pretty crazy. First, I totaled my second car in three months, the bought a new car. Also, tropical storm Isaac came barreling towards Florida but it turned West and only dumped us with rain and wind. Thankfully, despite it moving westward, FAU cancelled work on Monday! Woohoo!!!

Exciting week all around...

Also, for anyone who lives in the SE US, I highly recommend checking out Annie's Organic Buying club. For $45, you get a two week supply of organic produce. Here's how it works: every other week you stop by a coordinator's house and pick up a huge box of produce. Its different every week depending on what's available locally and in season. Its a really good value and it pushes me to try new produce. Case in point: escarole.

I don't think I've ever had escarole before receiving it in my produce box a month or two ago. At first, I just thought it was another lettuce, like one would find in a spring mix, but after a bite or two I realized the texture and taste wasn't really ideal for raw noshing. I did a little research and found this amazing recipe for escarole soup.

And this soup is the amazing. I've made it twice now and it keeps getting better. 

Escarole Soup adapted from:
http://achowlife.com/2009/01/home-back-in-game.html
1 tsp olive oil

1 lb. hot Italian sausage, casing removed and cut into bite size pieces
5 large garlic cloves, minced
pinch of red pepper flakes (I used a palm full, but we like spicy food)
1 head escarole, trimmed and cut into 2 inch pieces
3 cups chicken broth/ stock
3 cups canned beans, such as great northern (white) or navy, drained and rinsed
1/2 cup finely grated Parmigiano-Reggiano cheese
1/2 stick unsalted butter (you can go a little light on this if you want)
2 tblsp. chopped fresh flat leaf parsley
2 plum tomatoes, diced
Salt and fresh pepper to taste

Heat oil in a deep 12 inch skillet (or dutch oven) over moderately hight heat until hot but not smoking. Brown sausage, stirring, for 7 to 10 minutes. Add garlic and red pepper flakes, and cook, stirring, until the garlic is softened about 2 minutes. Add escarole and cook, stirring, until wilted, about 2 minutes. Add beans and cook, stirring for 1 minute.

Add stock and bring to a gentle boil. Stir in butter, cheese, tomatoes, and half of parsley and cook, stirring, until butter is melted and stew is heated through. Season with salt and pepper.

Ladles stew into bowls and sprinkle with remaining parsley. Serve with extra-virgin oil and Parmesan. 

The soup will get better as it sits for a day or two in the fridge and the flavors meld. 

Done!

Bonus photo: Hurricane Breakfast 

(Waffles, Champagne Grapes, Starfruit, and a Caramel Latte)

Cabbage Rolls

I decided to make cabbage rolls for two reasons: I wanted to make something new that I had never tried, and I wanted to use cabbage in a recipe. 

Just before simmering for an hour

Neither of these were super exciting reasons, but around St. Patty's day I got it in my head that I wanted to make cabbage rolls because it was an nice traditional Irish meal (turns out its more Eastern European, but yummy all the same).

After extensive internet perusal, I found a good looking recipe on the Taste of Home website. It looked easier than most, I had everything it called for already (yay! No 4 item run to the store), and had decent reviews. In the end, I had a good time making them (even if the cabbage wasn't cooperating as well as I had hoped), I really enjoyed them, but Chris wasn't a fan (he said they were bland which is crazy). I would make them again if Chris liked them.

Don't worry about too much of a cabbage-y taste. The darker outside leaves are more cabbage-y, but the inside leaves are milder and melt more into the flavors of the filling. Serve accordingly.

Cabbage Rolls:

Ingredients

• 1 medium head cabbage (The ingredients in red are if you want to make the tomato sauce yourself. Otherwise, just use a jar of your favorite marinara sauce. Much faster)
• 1-1/2 cups chopped onion, divided
• 1 tablespoon butter
• 2 cans (14-1/2 ounces each) Italian stewed tomatoes
• 4 garlic cloves, minced
• 2 tablespoons brown sugar
• 1-1/2 teaspoons salt, divided
• 1 cup cooked rice
• 1/4 cup ketchup
• 2 tablespoons Worcestershire sauce
• 1/4 teaspoon pepper
• 1 pound lean ground beef (90% lean)
• 1/4 pound bulk Italian sausage (I used a pound of breakfast sausage because that's what I had in the fridge and I like sausage)
• 1/2 cup V8 juice, optional

Directions

• In a large pot, cook cabbage in boiling water for 10 minutes or until outer leaves are tender; drain. Rinse in cold water; drain. Remove eight large outer leaves (refrigerate remaining cabbage for another use); set aside.
• In a large saucepan, saute 1 cup onion in butter until tender. Add the tomatoes, garlic, brown sugar and 1/2 teaspoon salt. Simmer for 15 minutes, stirring occasionally.
• Meanwhile, in a large bowl, combine the rice, ketchup, Worcestershire sauce, pepper and remaining onion and salt. Crumble beef and sausage over mixture and mix well.
• Remove thick vein from cabbage leaves for easier rolling. Place about 1/2 cup meat mixture on each leaf; fold in sides. Starting at an unfolded edge, roll up leaf to completely enclose filling. Place seam side down in a skillet (don't worry if it doesn't look perfect. It doesn't change the taste). Top with the sauce.
• Cover and cook over medium-low heat for 1 hour. Add V8 juice if desired. Reduce heat to low; cook 20 minutes longer or until rolls are heated through and a thermometer inserted in the filling reads 160°. Yield: 4 servings.

Yummm!

Look at how tasty these are!

Bang Bang Shrimp

Here is one of our favorite dinner items, Bang Bang Shrimp. I found a recipe for these shrimp about a year ago and have been making them ever since. From what I read, this recipe is a staple on either Bonefish Mack's or Bonefish Grill (I can't keep them straight), but I've never eaten there so I can't tell you if these are anywhere close to theirs. I've been told they are usually served over lettuce or on tacos.

But its an easy recipe. It takes less than 20 minutes, I usually have all the ingredients on hand, and I can sneak a bunch of veggies in it.

Here is how I make Bang Bang Shrimp

~1 lb peeled and de-veined shrimp (any size, I get what's on sale)
~1 cup light or fat-free mayo
~1 cup sweet chili sauce (I use Frank's Red Hot Sweet Chili, its cheap and easy to find)
~1 tbsp srircha hot sauce (adjust depending on your heat tolerance level. This stuff is lava hot)
~1 cup of corn starch
~1/4 cup oil (I like light olive oil)
Optional: Rice, noodles, veggies, soy sauce, garlic, ginger

First, mix up the Bang Bang Sauce by combining the mayo, chili sauce, and hot sauce, set aside.

Dredge the shrimp in the corn starch. The easiest way I do this is after I peel them, I pat them dry, and put them on a plate and sprinkle the corn starch on top. Move them around until completely covered but without a bunch of extra. Heat the oil in a large fry pan. When hot, add the shrimp and cook until they are cooked through, golden and crispy (less than 5 minutes).

At this point, I usually move the shrimp onto a plate while I stir-fry some noodles/rice with veggies (broccoli, peas, corn, mushrooms, water chestnuts, etc). I add soy sauce and the rest of the bottle of chili sauce to coat the noodles. Then I add the shrimp back in and add the Bang Bang sauce. Stir it up and serve!

Dinner is served!

Light-er Broccoli Cheddar Soup

I'm a big fan of Panera's Broccoli Cheddar Soup. Its creamy, cheesy, and perfect for a chilly day. I've made broccoli cheddar soup before, and while the taste was good, the texture was off because I didn't chop the broccoli small enough. But when I got an immersion blender from my amazing Maid of Honor, Analise, I finally had an easy way to make it!

Plus, no cream, so I don't feel terrible about eating several bowls of it.

Broccoli Cheddar Soup
6 tbsp butter, divided
3/4 cup onion, diced
1 cup carrot, shredded
4 cups small broccoli florets
3 cups low-sodium chicken broth
1/2 tsp onion salt
1/2 tsp garlic powder (or more)
4 tsp flour
2 cups milk (any... I used skim)
2 cups shredded cheddar (sharp is preferable)
kosher salt and black pepper to taste

In a large pot, melt 2 tbsp of butter over medium heat. Add the onion and carrots and saute until tender (about 5 minutes). Stir in the broth, onion salt, and garlic powder. Bring to a boil, add broccoli, the reduce to a simmer.

Meanwhile, melt the remaining butter in a medium saucepan. Add the flour and cook for 1-2 minutes until golden brown, whisking constantly. Whisk in the milk and cook until it thickens and bubbles (about 5 minutes). Remove from the heat, and slowly whisk in the cheese until it melts completely. Slowly add the cheese sauce to the soup pot, stirring to combine. Allow to simmer until hot and the broccoli is tender. Season with freshly ground pepper and salt. To make it a little creamier, use an immersion blender to puree the soup (but don't go too crazy... you want some broccoli pieces left). To serve, add a little freshly shredded cheese on top.

Also good with some warm french bread

General Tso's Chicken

I don't about you, but I love Chinese food. I could eat it every day. Unfortunately, take-out Chinese food isn't very healthy, especially my favorite dish, General Tso's Chicken.


After much searching and tasting, I have found a great recipe for homemade General Tso. It doesn't require deep frying and you can adjust it to your tastes. We like this so much, and I made it all the time!


This recipe can be made with chicken breast, tenderloins, thighs, shrimp (very good), pork, or tofu (never tried pork or tofu, but I bet it would be good). Its good over rice or noodles. You can add as many veggies as you want, but I usually just stick with broccoli. I have made it with broccoli, carrots, cabbage, broccoli slaw, corn, onions, bamboo shoots, mushrooms, edamame, etc.


General Tso's Chicken

• 1/2 cup brown sugar
• 3 tablespoons hoisin sauce
• 3 tablespoons rice wine vinegar
• 3 tablespoons ketchup
• 2 tablespoons soy sauce
• 1/2 cup water
• 3-4 tablespoons cornstarch
• 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 tablespoon sesame oil
• 1 head steamed broccoli (or other veggies)
• 3 tablespoons fresh ginger, finely chopped or grated
• hot pepper flakes (optional)
• sesame seeds (optional)
• green onions, chopped, for garnish
• hot rice, for serving

Instructions

• In a small bowl, mix together the brown sugar, hoisin sauce, rice wine vinegar, ketchup, soy sauce and water (if you like it spicy, add red pepper flakes and/or siracha). Set aside.
• In a large skillet, heat the olive oil. Dredge the chicken in the cornstarch and shake off any excess. Cook the chicken in the olive oil until browned. Remove the chicken from the skillet and cover with foil to keep warm.
• Using a paper towel, wipe the skillet clean. Add the sesame oil and ginger. Cook until fragrant, about 1 minute. Add the sauce mixture and bring to a boil. Simmer mixture for 2 minutes, or until the sauce thickens a bit. Add the chicken back into the skillet, toss to coat with sauce, and continue cooking until the chicken is cooked through.
• Serve garnished with green onions, hot pepper flakes (if desired) and sesame seeds (if desired).

The chicken gets a nice crisp crust that mimic deep frying without all the fat

Sauce, simmering

Yummm!