Kimchi Stew

If you have limited time to make dinner, this Kimchi Stew is one of the best recipes to make during weekdays. I used naturally fermented Kimchi, which contains lots of probiotics.  Probiotics is known for gut health.  I purposely put the kimchi last away from heat so the probiotics will most likely survive the high heat.

Ingredients: 

* 1 tablespoon oil

* 1 onion, thinly sliced

* 3 cloves garlic, sliced

* ½ pound pork belly or shoulder, thinly sliced

* 1 teaspoon salt

* 2 teaspoons sugar

* 1 tablespoon Korean chili flakes or crushed red pepper flakes

* 1 tablespoon gochujang (Korean red pepper paste)

* 3 cups chicken, fish, or beef broth

* 8 oz. firm tofu, cut into ¼-inch thick slices

* 1 teaspoon sesame oil

* 1 scallion, chopped

* 1 pound kimchi (with juices), chopped

Instructions: 

1.    In a large pot, heat the oil over medium high heat. Add the onion, garlic, and pork belly, and cook for about 5 minutes, until the pork is lightly browned and the onions start to soften.

2.    Add the salt, sugar, chili flakes, gochujang, and broth. Stir until combined. Bring to a simmer, cover, and cook for 5 minutes.

3.    Uncover and lay the tofu over the top. Replace the cover and simmer for another 10 minutes. Remove from heat add kimchi with all the juices and stir in the sesame oil. Garnish with the chopped scallion and serve immediately with steamed rice!

Butternut squash pizza with cauliflower crust

Another creation on adding more vegetable in our diet!  Through out the years, I have made some really good recipes using cauliflower.  Like mashed cauliflower instead of using pototoes, the other day, I made tortillas using cauliflower. 

This recipe replace normal pizza dough with using cauliflower. It's gluten free if you are seeking for alternative. 

Ingredients:

Cauliflower Crust: 

* 1 head cauliflower

* 2 large eggs

* 1 garlic clove, crushed

* 1/2 tbsp dry or fresh basil, chopped

* salt and pepper, to taste

* 1/2 cup Parmesan cheese

Pizza fillings

* 1 medium yellow onion, thinly sliced

* ½ teaspoon salt

* 2 tablespoons virgin olive oil

* 2 cup butternut squash, diced

* 1 cup fresh baby spinach

* 1/2 cup Pesto Sauce

* 2 cups Gruyere cheese/mozzarella cheese

Directions:

1. Preheat oven to 450 degrees F, and line a baking sheet with parchment paper.

2. Trim the cauliflower, cut it into small pieces and pulse in a food processor in batches until  cauliflower becomes cauliflower rice.

3. Place cauliflower rice in a microwave-safe bowl and microwave for 2 minutes, then stir and microwave again for another 2 minutes. Repeat the process until cauliflower rice is soften. Place the cauliflower in a fine cheesecloth or thin dishtowel and squeeze out as much liquid as possible. You might need to use a pair of dishwashing gloves because it is very hot. 

4. In a medium bowl, mix cauliflower, eggs, garlic, basil, salt and pepper.  Mix until well combined. Use your hands to shape 6 small crust on the parchment paper.  Bake for 10 minutes, sprinkle Parmesan cheese on the crust and bake for 10 more minutes, or until edges have browned. 

5. While the crust in baking, in a medium sauce pan over medium heat, sauté the onion and salt in 1 tablespoon of olive oil.  Stir occasionally for about 10 minutes, until onions have softened.  Add the remaining olive oil, then add the squash to the pan and continue to cook for 5-7 minutes, until vegetables are cooked through.  Add the spinach, and cook for 2 minutes until the spinach has slightly wilted.

6.    Spoon the pesto sauce onto the crusts, then layer with the vegetable mix and finish with the cheese.  Place under the broiler for 2-3 minutes, until cheese has melted.

Vegetable Dumplings

Another vegetable finger food to trick my toddler :)

My toddler loves dumplings, especially pan fried dumplings, I think because it is so easy for him to eat as well as it is delicious. I always make wonton using meat and cook in broth or pan fried them. This is my first time trying to use all vegetables to make dumplings and it was a hit! Thank you to my food processor and it helped me to make this meal much faster.  

Ingredients

*3 tablespoons oil

* 1 tablespoon minced ginger

* 1 large onion, chopped

* 2 cups shiitake mushrooms, chopped

* 1 1/2 cups cabbage, finely shredded

* 1 1/2 cups carrot, finely shredded

* 1 cup garlic chives (Chinese chives), finely chopped

* 1/2 teaspoon white pepper

* 2 teaspoons sesame oil

* 3 tablespoons Shaoxing wine or dry sherry

* 2 tablespoon soy sauce

* 1 teaspoon sugar

* round dumpling wrapper, 1 pack

Directions:

1.      In a large skillet over medium high heat, add 3 tablespoons oil and add the ginger. Cook for 30 seconds, until fragrant.  Add the onions and stir-fry until translucent. Add the chopped mushrooms and stir-fry for another 3-5 minutes, until the mushrooms are tender and any liquid released by the mushrooms has cooked off.  Add the cabbage and carrots and stir-fry for another 2 minutes, until the veggies are tender and all the liquid released has been cooked off. Transfer the vegetable mixture to a large mixing bowl and allow to cool.

2.      After the vegetable mixture is cooled, add the chopped chives, white pepper, sesame oil, shaoxing wine, soy sauce, and sugar.

3.      Put ½ teaspoon of filling on the dumpling wrapper, fold into half, then make little waves on the area without the filling. The easiest way is to just fold to half and press the wrap to close.

4.      To cook the dumplings, steam them or pan-fry them. To steam, put the dumplings in a steamer lined with a bamboo mat, cabbage leaf, or cheese cloth, and steam for 15-20 minutes.

5.      To pan-fry, heat 2 tablespoons oil in a non-stick pan over medium high heat. Place the dumplings in the pan and allow to fry for 2 minutes. Pour a thin layer of water into the pan, cover, and reduce heat to medium-low. Allow dumplings to steam until the water has evaporated. Remove the cover, increase heat to medium-high and allow to fry for a few more minutes, until the bottoms of the dumplings are golden brown and crisp.

6.      Serve with soy sauce, Chinese black vinegar, chili sauce, or other dipping sauce of your choice!

Lentil Balls

Having a toddler in the house do help me to be creative on my dinner planning.  I always want Little S to eat more fruit and vegetables but of course I have a son that will not eat them. That definitely challenge my cooking skills even more and I am kind of loving this challenge. That way I can create meals that substitute foods loaded with carbohydrate and meat to something high in fruit and vegetables. 

Little S like meatballs, also he eats better with finger foods so I always think of things to make that shape like meatballs to trick him. 

I am new to lentil. I never really liked it until this year, my new year resolution is to eat more lentil. I usually sees recipes using lentil are in curry, which, they are delicious, but I wanted to make something that is toddler friendly and Little S can feed himself. So we have this Lentil Balls!

Ingredients

3 cups lentils, cooked (about 1 cup dry)

½ cup fresh cilantro leaves, plus more for serving

½ cup fresh flat-leaf parsley leaves

1 clove garlic, finely chopped

½ teaspoon ground cumin

½ cup bread crumbs

kosher salt and black pepper

Directions:

1) Preheat oven to 400F.

2)    In a food processor, puree half of the cooked lentils with the cilantro, parsley, garlic, and cumin until nearly smooth. Transfer to a bowl and mix in the bread crumbs, the remaining lentils, ½ teaspoon salt, and ¼ teaspoon black pepper. Form into sixteen ½-inch-thick patties.

3).    Bake lentil balls in the oven for 15 minutes, flip to the other side and bake for 10-15 more minutes until the balls are firm.

4)    Enjoy the lentil balls on salad or have them in pita bread adding yogurt and cabbage slaw.

Butternut Squash Lasagna

I love winter squash season, a lot of the recipes that are made from winter squash are so hearty and they can totally make a meal out of it without adding meat or other starches. Today I was in the mood for lasagna and came across a recipe from The Woks of Life. This is definitely a big hit at our dinner table tonight.

I am experimenting something new as well. I have left the butternut squash skin on before baking, and the skin was so soft that it mashed very well. That can give you extra fiber to your meal. 

Ingredients

* 2 ½ lbs butternut squash, seeded and diced into ½-inch pieces (about 8 cups)

* olive oil

* salt and pepper to taste

* 2 cloves garlic, minced

* 1 cup mushrooms, thinly sliced

* 4 cups/handfuls chopped kale

* 4 tablespoons butter

* 1 sprig rosemary, finely chopped

* ¼ cup flour

* 4 cups milk

* 12 sheets cooked lasagna noodles

* 1 cup Parmesan cheese, grated

* 2 cups mozzarella cheese, shredded

Directions:

1) Preheat oven to 450°F. On a parchment-lined baking sheet, toss butternut squash in olive oil and salt and pepper to taste. Roast for 20 minutes or until tender and golden, tossing the squash after 10 minutes to promote even cooking.

2) Meanwhile, in a large skillet over medium heat, add a few tablespoons of olive oil.  Add the garlic and cook for a minute. Add the mushrooms and sauté until caramelized, about 10 minutes.  Add the kale and sauté until wilted. Season with salt and pepper. Pour out of the skillet and set aside.

3) Put the skillet back over medium heat and add the butter and rosemary. When the butter is melted, stir in the flour and cook for 3 minutes, whisking constantly. Whisk in the milk until smooth. Season with salt and pepper. Bring the sauce to a simmer and let it bubble slowly over medium low heat until thickened, about 5 minutes. Remove from heat. Take the roasted squash out of the oven and mash it roughly with a fork. Stir it into the sauce.

4) Reduce the oven temperature to 375°F. In a 13 x 9 buttered baking dish, add a thin layer of sauce. Add noodles to the bottom of the baking dish, ensuring that they’re not touching each other. Add another thin layer of sauce, followed by a layer of mushrooms and kale, and then a sprinkling of 1/3 cup Parmesan cheese and 2/3 cup mozzarella. Repeat for 3 layers, always making sure the noodles are thoroughly moistened by the butternut squash sauce.

5) Bake for 40 minutes. Let lasagna stand for 10 minutes before slicing and serving.

  

Shrimp pasta in spicy coconut tomato sauce

I have been using coconut milk a lot and it is a great way to turn recipes that use cream or milk into non-dairy by adding coconut milk or almond milk. Both coconut and almond milk give you almost the same texture as adding milk or cream, with a little kick on the flavor.  If you are looking for the texture similar to cream, you can use canned coconut milk. 

Ingredients:

* 2 tablespoons olive oil

* 1 pound shrimp, without shells, and deveined

* crushed red pepper

* paprika

* salt

* 1 small onion, finely chopped

* 4 garlic cloves, minced

* 1 can crushed tomatoes

* 1 cup chicken broth

* 1 tablespoon basil

* 1/4 teaspoon oregano

* 1/2 cup coconut milk

* 8 oz Rigatoni pasta

  

Instructions:

1. Pad shrimp dry. Heat olive oil in a large skillet on medium-high heat. Add shrimp and cook on one side for about 1 minute, until shrimp turns pink on that side. While it cooks, sprinkle the top of shrimp with crushed red pepper, paprika and salt to cover every single shrimp. Make sure not to crowd the shrimp in the skillet, otherwise moisture will form and shrimp won't sear right. And, don't skimp on spices. Using spatula turn shrimp over to the other side and cook for about 2 more minutes.  

2. Remove shrimp to a plate, and leave all the oil in the skillet.

3. Add chopped onion and minced garlic to the skillet and cook on medium high heat for about 2 minutes, occasionally stirring, until onions soften.

4. Add crushed tomatoes, chicken broth, basil and oregano, bring to boil and reduce to simmer. Simmer for about 10-15 minutes, mixing occasionally and crushing all tomatoes into very small bites, until the sauce reduces just a bit. Add coconut milk, mix it in, and immediately remove from heat.

5. Add back the shrimp and pasta. Mix everything well to combine. Reheat on low simmer, if needed. Do not bring to boil or high heat as it might affect the sauce texture. Add more salt and pepper if necessary. Serve warm.

Mussel in tomato white wine sauce

Ingredients:
* 2 pounds mussels, cleaned, beard removed
* 1/3 cup all-purpose flour
* 2 tablespoons unsalted butter
* 2 tablespoons good olive oil
* 1 cup chopped shallots (5 to 7 shallots)
* 1 1/2 tablespoons minced garlic (5 to 6 cloves)
* 1/2 cup chopped canned plum tomatoes, drained (4 ounces)
* 1/2 teaspoon good saffron threads
* 1/3 cup chopped flat-leaf parsley
* 1 tablespoon fresh thyme leaves
* 1 cup good white wine
* 2 teaspoons kosher salt
* 1 teaspoon freshly ground black pepper

Directions:
1.  In a large stockpot, heat the butter and olive oil over medium heat. Add the shallots and cook for 5 minutes; then add the garlic and cook for 3 more minutes, or until the shallots are translucent. Add the tomatoes, saffron, parsley, thyme, wine, salt, and pepper. Bring to a boil.

2. Add the mussels, stir well, then cover the pot, and cook over medium heat for 8 to 10 minutes, until all the mussels are opened (discard any that do not open). With the lid on, shake the pot once or twice to be sure the mussels don't burn on the bottom. Pour the mussels and the sauce into a large bowl and serve hot.