IT'S FALL/WINTER TIME!

Yes!

I adore cooking this time of year, not for Thanksgiving either! I love it because so many vegetables are in season and even the ones in the summertime can be used in the wintertime to add flavor and texture. I love, love, love, soups and my one pot dishes are a blast during this time. Chilie's, Chicken Noodle Soup, you name it, I will probably be trying to make it.

This year, fall/winter, I plan on adding more vegetables to my nearly vegetarian diet. I have found a few recipes on the WholeFoods site. A Kenyan dish with tomatoes and Kale, a savory brunch recipe to make and eat quickly, and a new Zucchini Bread recipe that is more savory than sweet. I can't wait to try these out.

Although I love trying a lot of East Asian dishes, which use a nice amount of fresh veggies, I have found other countries that are very much vegetable driven...

I can't wait!

Happy Fall!

Hamburg Steak...Mmmm

My boys loved this, so it is now on the menu, altho I need to make my steaks a bit more flatter...lol Looks like a mini meatloaf.

Onions, panko, garlic, egg, pork/beef ground mixture, and a soy sauce gravy. The Hamburg steak was very flavorful by itself. The gravy added flavor, but I enjoyed it more over my potatoes than the meat. Thanks to another successful Cooking With Dog recipe! ;D

Agedashi Tofu! Mmmmm!

So, I've already wrote about my Japanese cooking show, called Cooking With Dog on Youtube...lol I've tried one dish, the Oyakodon, but I doubt my soy sauce was good quality so it didn't taste as well as it could have. I nixed it and decided to try my favorite Izakaya dish...Agedashi Tofu. I forwent the daikon radish and other side accompaniments because I was too impatient to bother it. I used cornstatch instead of potato starch (same concept tho). Agedashi came out tasty and the tofu was crispy on the outside and nice, soft, and hot on the inside. It was so good, even my boys loved it and they are not into much of the dishes that I cook. The cornstarch held up great and didn't get goopey after sitting in the broth.

Next time I'll grate the daikon and all that good stuff....another winner! woohooo where's my Sapporo!?

OYAKODON!!! Chicken and Egg Rice Bowl..

I love...love...love rice...Especially basmati and short-grain (East Asian style) rices.

So, besides plain rice for breakfast I wanted something much more filling. I am cooking my rice now. Next, I'm going to prepare my chicken and onions tomorrow. Can't wait to taste...

In the meantime, I found a set of great Japanese cooking videos on youtube Cooking with Dog. This is the best ever, but the dog sitting there is a health hazard...lol

;D

Ich Liebe Schnitzel!!!

Mmmmm, I had planned on inviting my friend to dinner and this dish was on the menu, as well as my favorite German dessert, Plum Kuchen. I'm not sure when I'm going to be able to host this dinner, so I didn't want my ingredients to go bad. So, I recreated a German/Austrian classic!

Schnitzel!!!

To keep it traditional, I made German potato salad. A warm potato salad that has the tangy flavor and none of the mayo that American potato salad has.

My friend, Robert, is from Austria. Recently I talked him into hosting a dinner party where I invited friends that he'd met and some he hadn't yet. He is a great cook, so I wanted to try his food anyway. ;p Perfect excuse to get someone to cook for me. He gladly cooked Schnitzel, which he said he's known for. It's very, very, easy to make. He used chicken breasts also, for cost and ability to stay moist as he cooked the batch, better than veal which can become dry.

There really are only a handful of ingredients for Schnitzel: Chicken breasts, sliced thin (or you can get the pre-cut ones), bread crumbs (plain), flour, eggs (for dredging), and unsalted butter. The key to preparing Schnitzel is making sure the butter does not burn as you cook the meat in it. Keeping the temperature even so that it is nicely browned when done.

The German potato salad also had a few ingredients. Yukon (yellow/gold potatoes), red onions, parsley, and apple cider vinegar. Some recipes call for bacon, but since it was an Austrian who was making this, I am thinking this was added later. Of course seasonings of salt and pepper were added to enhance these titillating flavors.

Robert showed us how we should eat Schnitzel, or how Austrians eat their Schnitzel. The lemon and Lingenberry jelly are accompaniments that add to the flavor of the chicken which has a great flavor because of the butter. The Lingenberry jelly is also good on pork and veal. I tried it on toast, not to tasty. It has a tart flavor to it that makes it great with the sour of the lemon when squeezed on the schnitzel. The flavors aren't strong, but very addictive. I think I ate two helpings and wished I could have eaten more. This replica that I made, in my normal small plate, was more than enough. My children looooved the chicken, so I've added another menu item to our monthly dinners!

Danke, Robert!

The Huckleberry Bar, Brooklyn

The Huckleberry Bar is set right off of Lorimer on Grand Ave in Brooklyn, New York. Smack dab in the Williamsburg area where several bars and small eateries line the streets. Williamsburg is what many in NYC have labeled "where the "hipsters" mingle". Yes, that is most likely true. I parked on a side street where apartments and houses sat closely together on this quiet Sunday afternoon and for the moment thought it a nice place to inhabit, if I was in my twenties and still in college.

Huckleberry is a well stocked bar, with the presence of class, yet comfort. Inside is nicely set up, with lots of seating in the front, at the bar, and along the wall, then as you go down the steps is an area with cushioned sofa's on either side, leaving a nice space that leads you to a outdoor area with additional seating and tables. Greenery that makes for a relaxing Spring or Summer afternoon with a cocktail or even a date. The colors of deep stained wood brown and dark red keep the look in with the name of the bar. The bartenders were helpful and with a lot of people, and only two of them, they managed well.

Initially you would not think such a place would exist when you mention Brooklyn, but I have since found that Brooklyn has it own "spots" that are waiting to be discovered.

The reason I had this opportunity is because of DailySession.com's music website that hosts DJs in the NYC area and around. They knock out the best music created throughout the decades. These DJs are talented and will show you music that you have yet to hear.

The BBQ was hosted at Huckleberry Bar and along with free Maker's Mark (in picture above), a mix of special brand whiskey (called Maker's Mark actually) and the bars signature Huckleberry juice, shaken, they served BBQ grilled hamburgers with potato salad. It gave me the idea of adding Fontina cheese on my burgers though. It was delicious with that juicy meat. I would have used a different roll instead of the plain one they offered. I'm sure that their regular menu is much more classier, so I want to eventually go back and check it out on a more personal night.

I enjoyed some fantastic, groovy music, met some more potential friends, and chilled for three hours. It was a great way to spend my Sunday afternoon. Can't wait for DailySession's next event!

Okonomiyaki and Beer! Mmmm...

I'm attempting to perfect my Okonomiyaki recipe so that I get something similar to Miwa's. This batch i made little Okonomiyaki's as I tampered with the mix. I ran out of white flour, so I wound up mixing some wheat in with the white, it didn't take away from the flavor, but wheat requires more liquid, so I didn't add too much. My batter wasn't as pancakey, it needed a bit more flour. Dashi, egg, cabbage mix, small amount of red and green onion, Worcestershire sauce, and soy. I didn't add salt, but added more soy because it still didn't give enough back for me. I used bacon, because my other meats were still frozen. I made a small batter since I'm the only one who will chow down on this. It's very filling because of the wheat flour and it looks more brown, that's the wheat flour too. I thought it would be more salty because of all the soy, sauce, and bacon, but the cabbage and flour take away a lot, so it's not salty at all. Even the bonito flakes gave it more flavor.

Actually, I want to eat a good Okonomiyaki without the Okonomiyaki sauce and mayo...(yeah, no nori flakes either...)

Oishii Desu!!!

A Lasagna Craving!

This is what happens when you get an insane craving as you're grocery shopping! I added some pepperoni to this classic. Used fresh flat lasagna noodles and mozzarella (ohhh, fresh mozzarella is heaven, there is a huge difference between it and the shredded processed brand). I have no comment after this. If you don't know how to make Lasagna, it's on the box!

Godere!

Oooo, Hamburger....

Yes, I made a hamburger today. Except I decided to use almost none of the normal hamburger additions. Of course it is full of good flavor, but I'll see how a tomato will change it next time. I'm sure it will be just as good if not better with the added acidity of it.

I seasoned a hamburger patty with Lawry's and pepper. Sautéed Portobello mushrooms with onions, then cooked a few slices of smoked bacon. Topped the hamburger with mozzarella cheese, but I wish I had provolone or swiss. The mozzarella is a very light cheese and the other flavors over shadowed it. Crispy Green leaf lettuce, avocado in place of my tomato, and forewent the mayo and ketchup. All of this on a potato bread. I will use another cheese and add my tomato next time. Should be good...altho, my homemade burgers are much better than the pre-made ones...

Bon Appetite!

Refreshing Avocado Salsa

After eating avocados Sunday night, I had a taste for them. Yes, I'm weird like that. I wanted something refreshing, instead of something wrapped. Avocados don't have much flavor, if anything they remind me of water. Nothing much, yet they do have a great amount of goodness and their soft texture makes it easy to mix in with other ingredients.

I wish I could say I thought of this recipe, but alas, I did a search on my favorite recipe site and decided to make a Salsa. Something that is quick and easy to eat, yet I won't have to do too much to make it (lazy cook, remember). Although the ingredient list is long, I didn't mind. I had many of them already. I will say that I could have added some Jalapeños and a bit more seasoning to it, but it came out tasty and catered to my vegetarian side.

The recipe is a vinaigrette, consisting of garlic, cilantro, lime, olive oil, and cider vinegar, that you marinate the vegetables in up to 8 hrs or overnight then before serving add your avocados. Dice red bell peppers, red onion, firm tomato, add a small can of black olives. I added 3/4 of a can of black beans and fresh corn that I cut off a cob. I didn't marinate it long enough before I took the picture, but I was hungry and it was the only thing quick and actually filled me up. The red onions were a bit strong although I only used 1/4 of the bulb. I will make this again, but add a bit more of oil to the vinaigrette.

I know my little brother will love this, so I'll probably share this with my siblings as they are still vegetarians and need more good healthy recipes to add to their daily menu/life. It was suggested to use this salsa in a soft corn tortilla with grilled chicken or fish. I'm inclined to believe this will taste even better. Can't wait to try it next time.

Mmmm, what else can I make with Avocados now?

Japanese Curry - Tomohide Style!

Dinner at Tomo's was Japanese Curry. I've made JC before, it's a different taste than West Indian Curry, but to me it still is good. The ingredient list is similar to Indian Curries, the spices are much more subtle. It has more of a licorice taste than the strong taste of the Masala curries which can range from sweet to spicy. Japanese-style curries also use bouillon like cubes that need water or broth. While Indian curries are usually made using a mix of seasoning that are ground together.

Tomo added avocado on top, which was a first for me, but since avocados don't have a strong flavor it was a nice accompaniment. Although now I want an Avocado salad. Also he sautéed his vegetables prior to putting them in the pot, which most just dump all the ingredients in the water. He made a vegetarian curry, with mushrooms as the "meat", I didn't miss the meat (I'm slightly vegetarian already).

Really, you can't mess up Japanese curry unless you just aren't savvy in the kitchen. The directions are on the bouillon cube box and suggestions for ingredients also are there.

Arigato, Tomo! Oishii-desu... ;D

Black Beans and Rice w/ Chicken

Mmmmm, what's healthy and you only need rice to accompany it! ;D Black beans and Chicken...well, my black beans and chicken...;D

My boys love this dish. Yes, it's another quick one pot meal. I have a ton of them. It also cooks in less than 45 mintues and you can make everything in one pot (not the rice though) without messing up a load of dishes. My daughter thanks me.

The ingredient list is also small and not at all costly. This dish cost me only $6-7 dollars or if you don't have the seasonings, about $10-12. Either way, it's a staple, a healthy one at that in my home.

I usually use chicken breasts, lean and healthy, but occasionally I'll use boneless/skinless chicken thighs (trim all the fat also). Season with Goya Adobo and pan fry until done. Next, one can of black beans, 1/2 cup of chicken broth, and about 2-3 tbls spoons of Goya Sofrito. Sofrito is a tomato base seasoning full of wholesome goodness, it has onions, bell pepper, and tomato with other seasonings until it becomes a loose paste. I haven't ventured into other realms yet on ways to utilize it, but I'm sure there is a lot of ways I can.

Bring the beans to a light simmer, then add the chicken. Cover and simmer for about five minutes and serve over cooked rice. Wallah! There are always requests for seconds!

You can't go wrong with this. Really, you can't!

Seaweed and Tofo Salad/ Onigiri

One of my best language partners, turned into party partner, Miwa, was from Japan. She and I would hit a few spots every other weekend and talk. I'm sure she's not partying too much where she's at now. Actually, she told me that it would not be happening. She threw a cute, going away party with all of her international friends that she'd met. It was an Okonomiyaki party...hehehe. That may seem silly to Japanese people, but for us, it was the opportunity to have the popular Japanese style pizza. I've had it before, but it was nothing like Miwa's. She had come prepared and along with the pizza's being made we enjoyed a Sesame Seaweed Salad, with Tofu.

My first taste of seaweed and the dressing she made was heaven. We all bent around a huge bowl of it and went in on that as if it was the only thing she prepared. Eventually the Okonomiyaki came out and it wasn't coming out fast enough, altho we all shared a slice of the good stuff. After all the pizza's were done. I'm not even sure Miwa got a slice. ;D She made a traditional Rolled Omelet. That was delish too. I've since made it myself since it's so easy.

So, I've been craving for the Sesame Seaweed and Tofu salad she'd made. Simple ingredients involved, but I was hesitant to destroy it. I just dug in and made a quick recipe going by taste. Sesame oil, Rice vinegar, and Soy. I think that's what she said also, although I'm not sure of the exact measurements, after mixing and allowing the seaweed and tofu to marinate in the dressing, as well as chill, it tasted very nice, altho not as good as Miwa's. Obviously I need to work on my dressing.

Also, I'm trying to perfect my rice making. Yes, some days it's great. I pat myself on the back dealing with this sticky rice. Not to make sushi rolls, but just because I love rice, especially the short grain rice. I have no problem making my Jasmine and Basmati Rice, which I also love. The short grain sticky rice baffles me sometimes.

Tonight I wanted to make rice, so I decided to make Onigiri to utilize it. Besides, I had nothing else on hand to really make a rice bowl and I didn't feel like making Curry. I barely prevented it from burning. It was slightly brown tho, so I'm sure it's flavor is now a nutty taste. O.o I made my Onigiri, using bonito flakes since I don't have plums. They came out just fine, I think.

I've also made another batch of Bulgogi. ;D Mmmmm, hopefully it comes out as good as the first time. I'm sure it will.

Spice Market and The Standard

Last week, I was escorted to two places in celebration for my birthday. The Standard Hotel, which is located in the Meat-packing district of New York. It has several restaurants/lounges attached to it, but the newly renovated rooftop area and club are the newest additions. This is the look of a nice upscale hotel, where hob knobbing is actually supported. One thing I will say is that this hotel wants to appear upscale with its visual aids in the elevator, while the car is dark, there is a screen displaying a Willy Wonka type rotating pictorial. It's attention grabbing. Upon entering the area where we have a reservation, the hostess and waitresses were dressed in curiously styled beige dresses and the men wore what reminded me of a bell-hops uniform. They were courteous and besides the big, gruff looking security guy, service was nice. The lounge area that we entered had a very good view of the Manhattan skyline (picture above). They had a piano and trumpet player and the bar was centered in the room surrounded by bottles of wine and almost every kind of liquor you'd want. We sat down with a great view and prepared to order our drinks after being handed two lists. The Wine bottle list and the Cocktail and wine by the glass list. The prices were pretty average for Manhattan, with a few dollars more than what you would pay for had we gone Uptown or Midtown. The wine choices for the glass were not many, although for the bottle was extensive it was very pricey. The red wine I ordered was not worth the $15. I've had better, but the view and company didn't make it a big deal. We only came here for drinks and the great view, so when done we went off to our next destination.

The Standard has only two things really going for it. It's awesome view and the ladies room. Otherwise, the feel was more of a look of upscale and classy. My friend asked me if he was to bring a date here would she like it. I told him, yes. She would be impressed by it. I felt it was nice, but it lacked a certain air and quality that would come naturally to a hotel that was upscale and classy. For those who look at just the top layer, they would be very impressed and feel as if they are keeping up with the celebrities, but for those that enjoy the high-life and tastefulness of places like these, would be disappointed. Overall, I give The Standard Lounge area a 3 out of 5 stars..


SPICE MARKET

After The Standard we walked about a block or so to a restaurant called Spice Market. This was a casual dining restaurant with upstairs and downstairs seating as well as an option to dine outside. When you walk in the colors of stained wood and deep coral reddish colored drapes. The staff were welcoming and the waiters/waitresses were attentive. I told my friend that it had the feel of a Buddhist temple. The dress of the waiters/waitresses were of a deep coral orange dresses or comfortable cotton Mediterranean styled shirts with drawstring pants. The simplicity and relaxed representation was welcoming. The wooden beams and architectural design on the inside was nothing you would expect while walking by from outside.

The restaurant is Asian inspired. Thai, Chinese, Indian, Japanese, etc. The dishes are fresh! This is one thing I do love in a restaurant. The fish was great quality and thick serving size. The dishes are served family style, so you are encouraged to share your meal and given enough of the serving to do so. We had their take on a Japanese sashimi style dish, Tuna and avocado. They used Salmon tartar on top of fresh chopped avocados and served it on a ginger dressing that was heavenly. It was amazing! For my appetizer I ordered a lobster roll with a tangy sweet yet spicy dressing wrapped in rice paper. It wasn't as divine as the salmon tartar, but it was refreshing. Ray ordered a chicken dish and I ordered a Red Snapper with coconut jasmine rice wrapped in banana leaf on the side. It was sweet, but went very well with the garlic and cilantro that garnished the fish. Very light, yet satisfying meal. For drinks they didn't have the regular fare of most restaurant. They had homemade house soda's. I had Jasmine and lime soda, which was very tasty. Ray had a Sangria that had fresh fruits, including pineapple, oranges, and blackberries. It was very good so we ordered a pitcher. The pitcher was on the pricey side but it gave us about three drinks a piece.

Overall, I would definitely visit Spice Market again just to eat the Salmon and avocado tartar with a glass of their Sangria, also to look at the diversity of a staff. My only dislike of the place was the lighting. It was too dark for me, especially with the dark color of the wood, which adds to the darkening atmosphere. Although the paper lanterns casted a nice glow, I still would like to see what I'm eating. 4 out of 5 stars.

Compared to The Standard, which represents "high-class", Spice Market was the better pick of the evening, even if the view at The Standard was breathtaking.

Dokebi, The Standard, and Spice Market

I've been to a few restaurants over the past year and a half here in NYC. I've had several opportunities to eat at very upscale restaurants with meals ending in the spending of hundreds of dollars and a few relaxed, nicely priced for the middle class, eatery spots. Over my birthday weekend, and a few days after, I ate and drank at three new spots that I was impressed with and plan on going back to enjoy.

I'm a foodie! I like good food...food that is fresh, nicely seasoned, and entertains my palate as well as satisfying my stomach. I enjoy TASTING food. It is one of those lost arts you might say. Does anyone ENJOY eating anymore?

On the fourth, my very nice Tomohide took me to a Korean BBQ place in Williamsburg, Brooklyn called Dokebi. We've eaten at another restaurant that is not far from Dokebi, I'll post that in a later review. Now if you've been to Korean Way, on 32st in Manhattan, there are a ton of Korean BBQ's and so-called "fusion" restaurants. They do Korean-style food a disservice, I think, by not taking pride in the food they put out. They stay packed though, as they are open 24hrs and hungry drunk tourist, college students, and Manhattanites, love a good bowl of spicy noodles to help with the hunger pangs and hangover. I've eaten at two of these places and each time have been disappointed. So I was surprised to taste fresh traditional side dishes, although not as spicy for American's delicate palates. Nonetheless it was freshly made in house and more than enough for both of us to enjoy while we waited for our dishes we had ordered. The pickeled spicy daikon radish, bean sprouts, fish cake?, Kimchee, and zucchini all were tasty as we waited for our food.

Now, of course it's the Fourth, so not many people are in when we walk through the door. We are greeted by the host/waiter and allowed to pick a comfortable spot. The restaurant is similar to most Korean BBQ's, with a stove in the center of the table, and since they also do Shabu Shabu style meals it has a double purpose. Tomohide and I decided to order individual meals as he craved BiBimbap.

The music was nice also I noticed, no elevator music, but hip, up-to-date music that made the experience for me enjoyable. I did comment on this also. The wood benches and table were pleasant to sit on and the beautiful art pieces on the far wall kept my attention. I'm very observant and I tend to look at everything! The waiter took our order, I had the Pork Stir-Fry which came with rice, Tomohide had the BiBimBap in a hot stoneware, he also ordered a Tuna and avocado sashimi salad. It was garnished with watercrest and had a very nice refreshing ginger dressing on it. The fish was fresh and tasty. My stir-fry was filled with lots of vegetables still crunchy allowing the flavors to mingle, yet keep the wholesome goodness of fresh vegetables. I knew I was eating a very healthy meal. It wasn't too salty or rich. Tomohide's Bibimbap was delicious, for a moment I wanted to reorder, but it was far too late. Filled with lots of wholesome goodness, as well as topped with an undercooked egg (that was cooked even more in the hot stone bowl). The hot pepper paste/sauce was on the sweet side, but not as spicy that is normally expected, it still complimented the Bibimbap very well. The proportions were typical American portions and very fulfilling. We didn't need dessert or after dinner coffee. It was enough. We both left satisfied with the food, surroundings, and company.

The service was excellent. Plates were cleared when asked if needed, water glasses were kept filled, and the hostess was polite to ask how we were enjoying our meal. Service may have been better because of the lack of customers, but you never know on a busy day.

Although it wasn't mind blowing, it was comfortable and the food was good. This is a nice place to take the family for a good family style dining experience or a night out to eat before going to one of the lounges or bars nearby. Dokebi is also equipped with a full service bar, maybe next time I'll check it out...I'll also get my own BiBimBap! ;D 3.5 out of 5 Stars.


The Standard and Spice Market will be reviewed on another post....

Chicken Pot Pie....

So, I made chicken pot pie last night, unfortunately I was going out so I didn't get a chance to take a picture. Alas, my little greedy monsters didn't leave any potpie to even take a day after picture. This is always the case though. It's an easy dish though. I first made this after Thanksgiving to use leftover turkey meat, which made it taste delicious as the turkey had been seasoned the day before. I got this recipe from Emeril Lagasse's Live show and was very impressed with it.

It starts with a roux of celery and onion sautéed in butter, then added flour, cooking until a light brown. Season with salt and pepper as you add your ingredients is key. Chicken stock and heavy cream is then added and cooked until thickened. This is where you also dump the rest of the filling...shredded/cubed turkey, chicken, or beef pieces (if making beef potpie, use beef stock). Cooked peas and carrots, as well as boiled cubes of potatoes (I leave this out as the crust seems to be enough to me). Place in pie crusted deep dish bowl/stoneware, I normally use pre-made pie crust the ones that have no added sugar are great for savory or sweet pies. Bake for about 30 min, which is until crust is browned. Let sit for about ten minutes and then serve.

I'll make this again, as my monsters really, really love this and look forward to eating it. It also makes me feel good that they are getting a full course meal in one. Meat, starch, veggies, and dairy! ;D

Acorn Squash Soup

It's been very hot lately. That's an understatement, the East coast has gone through a heatwave of massive proportions this past week. I want soup, cold soup actually. Will this taste good as a soup? I'm not sure, but it tastes awesome as a warm one. This is my first foray into a creamed soup using Acorn Squash. I'm not a big Squash person, as i don't eat it often. Yellow and green squash were about as close to it as I got.

I bought an Acorn squash a couple of shopping trips ago as I like Acorn squash. It's naturally sweet and most people will just put brown sugar and butter on it. I had this in a Shabu Shabu style Thai Restaurant with other good veggies. It was so delicious as it soaked up the savory Thai soup mixed with it's sweetness. I had to make something with it on my own!

It was hot today, but my Acorn Squash had been sitting waiting to be cut and utilized for some culinary enjoyment. Searching through a few of my fav recipe sites, I found a simple savory recipe that I wondered if it would taste refreshing cold. I also had the opportunity to use the many kitchen gadgets...my hand blender...the one you use in a pot to make chunky things creamy...hehehe. I was very happy to use it!

The ingredient list isn't that long and this should only take about twenty minutes to put together before you can serve it. I roasted my squash in the oven for about an hour. Scooped out all the soft insides (this also makes it very easy to peel the skin off and retain much of the "meat" as the peel is very thin). In a sauce pan, celery, onions, and butter are sauteed until translucent, then flour is added. Chicken broth (I utilized a Bouillon cube and water) and milk (or cream), bring to a boil until thickened. Seasonings to add for flavor, curry, dill, salt/pepper, cayenne. I just added curry and salt/pepper. Add the squash and simmer for a few moments before blending into a creamy soup. The only thing I didn't like too much was the lack of sweetness of the squash. It wasn't "ripe" yet I guess. The sweetness would have enhanced the already great flavor this soup has.

I would have garnished this like a pro. A dollop of sour cream swirled in a neat design with parsley in the center, but I didn't have any of those hanging around in my fridge. ;D


ITADAKIMASU!!!!

Chicken Quesadillas -- Mild.....

Rachel Ray doesn't have anything on me when it comes to quick meals in minutes. Especially when it's past dinnertime and I'm in a crunch to get the household fed and in bed in less than an hour.

Chicken Quesadilla's are the quickest and easiest, besides kids loooooove this. Cheese, bread, and chicken lightly seasoned! You can never go wrong with this, believe me. It's a winner with everyone.

This is the mild version of my CQ's, because of my picky eaters. The normal version contains a can of Rotelle (Lime, Tomato, Jalapeños, and Cilantro) or a freshly made salsa. Chicken breasts are seasoned with Goya Adobo and pepper then sauteed in oil, chopped/pulled. Flour tortilla's (I use the burrito size ones) and Shredded Four cheese Mexican cheeses. A lightly oiled pan (or I usually baste my tortilla's with the leftover juices/oils from the sauteed chicken. Spread Chicken and cheese, fold, and cook on low until cheese is melted and/or tortillas are browned. This should only take about a couple of minutes.

Serve with a side of Sour cream and/or Guacamole. This is a very fulfilling meal. Lunch or Dinner. One serving will fill my youngest up and two tortilla's will do it for the oldest.

You can use seasoned beef, turkey, or tofu instead of chicken. The flavor of the Rotelle will absorb into the meat for added flavor and spice.

Grocery Shopping...

So I stopped at HMart today. The neighborhood Korean Supermarket. They have a great selection of fresh vegetables and fruits as well as cut meat and fish. I usually only spend about $70 bucks in there, which is damn good, given I'm feeding two almost adult teens and one growing boy whose always hungry! ;D So, my menu is half planned as I shopped and thought of dishes to make with them all.

Next posts coming up:

Seaweed and Tofu Salad (Yummy!)

Chicken Pot Pie

Beef Curry (Japanese style, maybe, not quite sure yet)

Onigiri (Rice balls)

This is in no particular order, but just what I hope to post in the coming week or so if I feel up to it.

Have a great 4th of July!

Don't worry, I'm still cooking!

It isn't "exotic" tho...;D

The past couple of nights have been my off nights of kitchen duty. Chicken and Rice, a poor man's staple that my Grandmother used to make when I was young, Fried (unbreaded) Pork with regular side dishes, and tonight will be Spaghetti. Yeup, I'm not trying to work too much this weekend.

Making a Menu...

This is what I need to start doing. Usually, I look in my freezer or refrigerator the evening before or that morning/afternoon and try to decide what I will cook for dinner. It winds up being a "should I do this...or should I do that..." battle. Then I breakdown and just take orders. Like a waitress in a restaurant, my children each want something different before they have to decide to either starve or agree on what "I" should cook to fill their little tummies.

Since I took orders yesterday, my next post will be a Chicken Pot Pie Recipe that I just adore. It is THE favorite homemade meal in this household. So, until then, it is regular American fare and nothing too difficult. Although, all of the previous posts haven't been that difficult to begin with. Did I mention I was a lazy cook?

Do you go out to eat, ever?

Why, yes, I do. Do you think I like to cook everyday? No no...if I could I'd explore the tastes of the world that NYC has to offer, but I cannot afford to. So, although I go out it's not much though.

I am a foodie and I love to try new restaurants, eateries, etc. I'm not a picky eater, but I will try something that is not in my normal diet at least once. I love Indian, West Indian, Thai, authentic Italian, Dim Sum in China Town, Japanese, and Korean food. I have been aching to try African food since I've heard of a very nice restaurant here in NYC that does a great job. My good friend, Raymond, is Filipino, so he's taken me to a lovely Filipino restaurant that had some great food. I'm still waiting for my Spring Rolls though from a shop that only makes them on Saturdays....hahaha I have yet to get my hands on some Pho also!

It's been a couple of weeks since I've eaten out, I think this week seems to be in the cards for me and next week is my birthday so I have already been told that a birthday dinner has been planned (except not on my actual birthday, so I'm assuming this will be a surprise...smh).

Either way, I plan on revisiting a few restaurants, but I'm still searching for a good Sushi place here in NYC. I've asked my native friends for the best place, but I keep forgetting the place. I should write it down next time though. ;D

Chicken Fried Rice

The best way to use leftover rice is this! It requires a few simple ingredients and about 15 minutes standing over a wok.

When they say the rice should be cold, it should be cold! Fried Rice does not work nearly as well as it does when it's a day old. It also tastes very, very good when you use Jasmine rice. Peas, onions, beaten eggs, scallions/green onions, fish sauce, and soy sauce. You can also add bean sprouts. Make sure you have already prepared your chicken, I use chicken breasts or thighs, chop or shred the chicken. Any other prepared meat is also fine. Prepare your wok with some oil and very high heat and get ready for a speedy meal in less than ten minutes. All you are doing is reheating and flavoring everything. First your onion in the hot oil, stir, stir, stir, then your rice, prepared vegetables, make a well in the center of the wok add a bit of oil and scramble the egg, mix together.

Adding Fish sauce and Soy sauce is key to this dish. Fish sauce is usually anchovies that have been processed and reduced to make a very strong condiment. In other words, it's strong as hell! It is also very salty, so between the soy sauce and this, you need to be very aware of seasoning your rice. I don't measure as I feel it's all about taste, but start out with a little fish sauce, add the soy sauce, stir fry until all is blended together and the flavor is to your liking. Once all the rice and veggies are coated with the flavor and heated through, sprinkle green onions over it and you are done.

This should only take you 20 minutes at the most to prepare. It's fast and easy if you have everything ready before hand. Actually, you SHOULD have everything prepared before hand if you don't want overcooked rice or burnt anything.

Chicken Fried Rice is a great meal and I usually prepare this for dinner and everyone always wants seconds. One pot of prepared rice will feed four people. It's also great the next day too. (just like from the Chinese food place... ;D)

A fun way to make this is to buy the Take Out boxes (usually they have them in the birthday section or go to a party supply store) and serve the fried rice and other side dishes with it. Good party or fun idea to do with family to change up your dinners. ;D

Bulgogi - Korean Barbeque

Pictures is of Marinade and finished pan-cooked Bulgogi

Bulgogi is one of the household favorites. It's actually a favorite for many American palettes because of the sweet and salty taste. Usually cooked on a grill like contraption, you can pan cook it and it will turn out just as good.

I tried a new recipe this time and it's as close to authentic Korean-style Bulgogi as you can get. It was so delicious, I was patting myself on the back.

Bulgogi has only a few simple ingredient: Sesame oil, Soy sauce, sugar/honey, garlic, green onion (optional Asian pear juice), and thinly sliced beef. Personally I rather use the already sliced rib-eye beef that I get from the Korean supermarket. Altho, most ppl think Rib-eye steak is cheap, it's actually a great cut of beef for grilling. Marinate for a couple of hours or overnite and cook. The thinly sliced meat cooks quickly.

Usually slices/julienned veggies, like mushrooms, cucumber (which tastes wonderful with bulgogi), and a dollop of pepper sauce is wrapped in a piece of lettuce and eaten. you can also eat with rice. This is a great quick meal for my household and EVERYONE loves it, which for me is most important. ;D

Chicken Carbonara or Alfredo with stuff in it!

This is a fav of mine...it can be the unhealthiest thing because of the Alfredo sauce which is full of cheese and butter, cream, etc...then you put in the bacon...uhhh yeah. Next, which is what I do, pan cook sliced chicken thighs or breasts in the bacon fat with some garlic. lol Yeah, it tastes great, but it's a heart attack on a plate. I love roasting my plum tomatoes in olive oil then slicing them over the finished dish. I didn't this time. It was a quick meal, so no fancy smancy decorating like I usually would do. I just threw everything in the pot with some Rotelle pasta. It still tastes good and the fresh tomatoes give it that extra tang, cutting into the cheese.

Tonight might have been Italian...lol

Bibimbap....

Many ingredients, but healthy for a quick snack or lunch. Add some pepper sauce and a very yummy Korean staple is ready to eat.

My daughter loves Korean culture and language. She plans on studying abroad in her college years, which is soon. So, I want her to experience some of the foods, even if they have KFC and McDonald's nearby. I have made Bulgogi, also, which she loves much better than Bibimbap. I will post a pic of that soon enough.

Ingredients are all sauteed in sesame oil, lightly seasoned with soy and such. Spinach or Korean Field greens, carrots, ground beef, pork or other type of meat, fried egg, cucumber, mushrooms, and anything else that you might want in your BiBimbap. Each ingredient is prepared and set aside. Rice is made and placed in a pot. A few tablespoons of each side is placed in a circle on the rice and finally a fried egg is centered in the middle. A dollup of pepper sauce and just stir it all together and eat.

I like this because it is a great way to get a complete meal all in one. Veggies, carbs, and protein. The perfect all in one dish. Here is a pic of me at the Chili Fest at Brooklyn Botanical Gardens. I went with my Korean Language Partner, Jihyun, as we watched a Chef from a local Korean Restaurant prepare BiBimbap for us. It was delicious. ;D

Tokyo Fried Chicken

So what can I say, I'm easy. My friend made a statement that he wanted Tokyo Fried Chicken and I'm like, what's that? I've had the Korean style fried chicken, made with garlic and soy, delish! Alas, it was at the newly opened Kyochan near Korean Way in NYC. They had the most tastiest fried, grilled, honey-barbecue chicken and croquettes were amazing. But, thats another blog post.

Anyway, I was curious and wondered what was in Tokyo Fried Chicken? So, I did a recipe search, whoa, only 3 ingredients and marinating. I can do that. This is the easiest and lightest (as it doesn't use the American (Southern-style) breading that is usually used) Fried Chicken you'll ever make. You get the flavor of the marinade and chicken without all the breading clouding your senses.

Soy sauce, Sake, and grated ginger. That's it. Yeup, that's all. Cornstarch/Potato starch to coat and oil to fry. I used drumettes, because this is a snack food, not a meal deal. Now, I followed the recipe, but when I make it again, I will most likely add a bit more soy sauce. Otherwise, it was tasty.

My curiosity has been assuaged.

Fish Stew aka Buri Daikon

When I first made this, it was a feat because I was working with a root vegetable I never cooked with and a very expensive fish, Yellowtail. I had no idea how this fish was, except the times I've tasted it when I went out for Sushi. In the restaurants it's chopped into submission. In a vaccum packed it looks yummy, until I had to cook it.

The only reason I made this was because of a language partner I met over a year ago, Hash, his real name was Isao Takahashi. We would go out to restaurants in New York and enjoy the atmosphere, food, wine, and company. One of the things he wanted me to make was his favorite Fish stew he called Buri Daikon. I forget what prefecture in Japan he was from, but I know it wasn't a very big place. Since I've asked other Japanese natives if they heard of this dish, it seems it's something not very popular as all they knew was that Buri means Fish and Daikon is the root, turnip like, vegetable used in it. I did find the recipe and this was what it looked like when it was done.

There were several steps, much was preparing the Daikon, but also the fish was not something you cooked quickly. Hence, why I call it a stew. I cooked it for an hour before it became tender. It was very, very rich and not for eating alone. I had no idea what I should have made it with, but I decided to make some short grain rice and it took a lot of the richness away.

My Kitchen...

If you're reading this, it means that you find the idea of what I'm about to blog about interesting. I'm not even going to sit and explain why I'm making this blog, except it has much to do with boredom.

I grew up in a very intra-ethnic/interracial household. I grew up eating Southern American, North East American, and Indian cuisines. My mother was a fabulous cook. What ever she managed to put her hands on came out fantastic. She's very creative also in the kitchen. She just forgot to teach me, so I had to learn myself and finaggle a few recipes from my Grandmother before she passes.

Might I say, we were also Vegetarian. So, many of the memories of dishes I consumed had no meat products. I grew up with Tofu, rice, and legumes that were seasoned with curry and the like often. Roti/Chapati and eating with my fingers. I miss those days. ;D

Now, my house is full of picky eaters. All of them do not have a diverse taste for the different flavors of the world. So, I've coped by making one pot meals and occasionally having a East Asian night for the one child who is obsessed with Korean culture. Myself, I'm a foodie. I love food, but I love TASTING food. Not just eating it, but enjoying the flavors being mixed together and the way they titillate the taste buds.

I'm also a baker. I love to bake. I have many favorites, but I'm good at making my Boston Cream Pie and Strawberry Dream 3-layer cake. I love to make Croissants and Plum Kuchen also. I should start baking again, but no one is here to eat all of my buttery goodness.

I'll post pictures of my dishes that I make.