Category: Food


Food

November 24 2015

Simple Yet Delicious Thanksgiving Day Recipes

What are your plans for Thanksgiving? We’re having a feast on Friday, the day after Thanksgiving. My in-laws are hosting Thanksgiving at their place on Thursday and then my side of the family is coming over on Friday and spending the night till Saturday. Since I have three siblings it’s easy to plan, we usually do it potluck style. This year, I’m in charge of the stuffing, mashed potatoes and cranberry sauce, plus I’m making a super yummy quiche and some baked parmesan nuggets for the kids.

Here’s where I got my recipes for the three, classic Thanksgiving Day dishes:
Stuffing/Simple is Best Dressing (via Bon Appetit)
Creamy Garlic Mashed Potatoes (via Alton Brown)
Cranberry Sauce (via Ree Drummond)

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The kids love this chicken nugget recipe I got from Rasa Malaysia. I like how they’re baked and not fried. The secret is using panko, Japanese style breadcrumbs.

I don’t have a picture of the quiche I make. The recipe is from a family friend, who gave us tons of homemade recipes in binders as a Christmas present. (What a great idea, right?) I’ve made this a whole bunch of times, it’s a sure fire hit with all that yummy bacon and cheese. Here’s the recipe:

6 slices crisp bacon
2 cups Swiss cheese – grated
1/2 cup olives – pitted and sliced (I omit these)
1/2 cup onion – chopped
2 teaspoons flour
2/3 teaspoons salt
2 tablespoons margarine
1 cup half and half
2 egg – well beaten
1 unbaked pie shell – 9″

1. Combine bacon, cheese, olives, onions, flour and salt
2. Pour into pie shell
3. Melt margarine in half and half in pan
4. Scald at medium heat
5. Pour liquid slowly over eggs
6. Pour over rest of ingredients
7. Bake at 425 degrees for 7 minutes
8. Reduce heat to 350 degrees and bake for 20 minutes
9. Cool 15 minutes before cutting

Enjoy!


Food

November 19 2015

Delicious Korean Steamed Eggs (Gyeranjjim)

This Korean dish is easy to make and perfect for the kids. Using eggs as the base, you can add in vegetables like green onion and carrots to make sure the little ones get their daily serving of veggies. Korean steamed eggs or gyeranjjim is made in a variety of ways but this one suits my family, Parker and Logan can’t get enough of it, especially when it’s mixed with white rice. For me, it’s like Korean comfort food. I crave it, too, especially on cold, rainy days.

It’s best if you use a stone clay pot but any pot will do.

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Start by adding cold water into the pot, heating it on high. You want to bring it to a boil.

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These are the vegetables we’ll be chopping up, green onion, carrots, and onion.

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For flavor, we’ll be adding in a few teaspoons of fish sauce.

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In a bowl, crack three eggs.

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Chop up just a tablespoon amount of carrots and add them to the bowl of raw eggs.

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Do the same with the onions. Chop them up finely and then add them to the eggs.

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Finally, chop up the green onions and mix them, along with the other vegetables, into the raw eggs.

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Once the water is boiling, add the fish sauce.

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Then, pour the egg mixture straight into the water. Using a spoon, circle around the edges so that the eggs don’t burn onto the pot’s sides. Keep temperature on high until the whole thing is boiling again.

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Now, reduce heat to very low, cover and simmer. Heat for five minutes, uncovering once or twice to stir around the edges.

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Yay! You’re done.

Recipe:
1 1/2 cups of cold water
3 eggs
1 tbsp of carrots
1 tbsp of onions
1 green onion
2 tsp of fish sauce

1. Add cold water into a pot. Heat on high, bring to a boil.
2. In a bowl, crack 3 eggs.
3. Chop up the carrots, onion, green onion and add to the eggs. Mix all together.
4. Now that the water is boiling, add the fish sauce.
5. Add the egg mixture to the boiling water.
6. Using a spoon, go around the edges so the egg doesn’t burn onto the pot.
7. Once the whole thing boils, reduce heat to the lowest possible and cover. Simmer for five minutes.
8. Open cover, only to stir once or twice around the edges.
9. After about five minutes, check to make sure it’s done and serve with rice.


Food

November 13 2015

Kimchi and Sweet Potato Fried Rice

For my first recipe, I worked with my nanny, Cindy, in coming up with this dish the whole family can enjoy. The kimchi gives the fried rice its taste while the sweet potato adds a nice sweetness. If you want a way to incorporate vegetables to a meal, you can’t get better than fried rice.

Below is a funny picture of Logan, trying to distract us from cooking. Do your kids do this…do they give a gentle nudge to play with them?

logan

Now, let’s get down to business.

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Start by peeling and arranging your vegetables to chop. These include your potato, sweet potato, onion, carrot and squash.

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Chop the three hardest vegetables first, the sweet potato, potato and carrot. You’ll want to chop these all pretty finely, into small cubes.

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In medium heat, sauté the vegetables so that they soften. Add 3/4 cup water so that the vegetables don’t burn.

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While that’s going, chop the onions and squash.

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Combine all the vegetables together and stir at low to medium heat.

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Chop the kimchi and add it to the vegetable mixture. Bring up the heat to medium.

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Add the pat of butter. For some reason, kimchi and butter make a mean combination.

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In a separate bowl, whip two eggs together. In a separate pan, heat 1/2 tbs of olive oil and then scramble the eggs.

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Now turn the heat down to low and add the eggs to the vegetable mixture. Add 3 cups of white rice, soy sauce, sesame oil and 2 slices of American cheese.

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Voila! You now have a delicious, family friendly meal.

Recipe:
2 tbsp of olive oil
1 sweet potato (or 1 cup of chopped sweet potatoes)
1 small carrot (or 1/3 cup of chopped carrots)
1 potato (or 1 cup of chopped potatoes)
3/4 cup of water
2 small onions (or 1 cup of chopped onions)
1 small squash (or 1/3 cup of chopped squash)
1/2 cup of kimchi
1 tbsp of butter
3 eggs
1.5 tbsp of soy sauce
1/2 tsp of sesame oil
2 slices of American cheese

1. Chop sweet potato, potato and carrot into small pieces.
2. Heat the pan and then add 1 1/2 tbsp of olive oil.
3. Add all of the vegetables into the pan.
4. Add water to the vegetables and sauté over medium heat. Stir occasionally.
5. Chop onions and squash into small pieces.
6. Add the onions and squash to the pan and lower heat slightly, stirring occasionally.
7. Chop the kimchi and add it to the mixture, bring up the heat to medium.
8. Add the pat of butter.
9. In a separate bowl, whip two eggs.
10. In a separate pan, add 1/2 tbs of olive oil and then add the eggs. Scramble the eggs.
11. Turn the heat to low on the vegetable mixture.
12. Add the scrambled eggs, the white rice, the soy sauce, the sesame oil and the American cheese.
13. Optional: Add Sriracha and/or ketchup before serving.

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