Korean Bean Sprouts and a Perfect Egg

If you've ever eaten at a Korean restaurant, you were probably served lots of side dishes to accompany the meal. One of my favorite Korean side dishes is a bean sprout dish, or 콩나물 무침. I remember sitting with my mom picking off the roots of the sprouts so that she could cook them. It's not essential to pull off the roots- it just makes the dish look prettier. 

I was picky when I was little. There was a number of things I didn't like... and the list of things that I did like was probably shorter that the list of things I didn't like to eat. I loved this dish, but I didn't like the little bean at the top. I plucked off the yellow bean and gave it to my brother, who was far less picky. Since then, I've grown to enjoy the whole sprout, even the little yellow bean. What they say about taste buds changing every 7 years seems to be true, at least for me. 

Korean Bean Sprouts
1 bag of Soybean Sprouts (with the yellow head)
2 cups of Water
1 tsp Salt
1 clove Minced Garlic


1 tsp Salt
1/4 tsp Pepper
1 tbsp Sesame Oil
1 Scallion
1 tsp Sesame Seeds

1. In a medium pot, place bean sprouts, water, and 1 tsp salt. 
2. Boil the ingredients for about 7 minutes, until the bean sprouts are cooked
3. Strain and rinse the sprouts in cold water. 
4. In a large bowl, place sprouts and remaining ingredients. 
5. Use your hand or chopsticks to mix everything well. Taste, and add additional salt if needed. 
6. Place in the fridge for the flavors to set prior to serving. I like these sprouts best after a day of sitting in the fridge.  

Perfect Egg
1 Egg 

1. Heat a small frying pan on low heat with a small amount of oil. 
2. Crack the egg into the pan, and allow it to cook slowly. 
3. Just before the white is completely set, remove the egg from the pan. The residual heat will set the white the remainder of the way. 

I love cooking my eggs this way. Although it's not as quick as if you turn the heat up, it keeps the yolk super soft and runny. A higher temperature would cook the yolk more thoroughly, which makes it grainy and crumbly. Keeping at this low heat and cooking it slowly lets the yolks set slowly, but also keeps the white from taking on color. 

I love to pile these onto freshly made, fluffy rice. It's so simple, but so amazing. This is a must-try recipe, and I encourage you to put it together- it's so quick and easy, and won't disappoint!

Sujebi (수제비)

Sujebi is similar to a Korean dumpling soup. A dough is made then pulled into sheets and torn to make "noodles". The soup is hearty and delicious, with potato, zucchini, egg, and mushrooms. It's a perfect way to warm up this winter!

Sujebi (수제비) (Serves 6)
2 cups Flour
1 cup Water
2 tbsp Oil
1 tsp Salt
8 cups Water
3 tbsp Dashima Powder
1 tbsp Salt
1/2 tsp Garlic Powder
2 tbsp Sesame Oil
2 tbsp Soy Sauce
4 cloves Garlic
2 Potatoes
1 Zucchini
2 Onion
2 Eggs
1 package Enoki Mushroom
2 Green Onion

1. In a bowl, bring flour, 1 cup of water, oil, and 1 tsp of salt together. Knead well with your hands until it forms a uniform dough ball.
2. Wrap the dough and place into the fridge.
3. In a large pot, boil water, dashima, garlic powder, salt, sesame oil, and soy sauce on medium-low heat.
4. While the water heats up, peel and julienne potatoes.
5. Add the potatoes, and then julienne the zucchini and onion. Mince the garlic cloves, and add the zucchini, onion, and garlic to the pot when the potatoes are cooked about halfway. They will still be firm in the center.
6. Allow the zucchini and onion to cook about halfway. Then, add the eggs. As soon as you add the egg, you want to stir them into the soup, so that they are evenly dispersed.
7. Clean the ends of the enoki mushroom, and then add them to the stew.
8. Take the dough from the fridge and cut it into quarters. Gently pull the dough into a very thin sheet, and then tear it and put it into the stew.
9. Repeat with each quarter, then cover the pot and cook for about 3-5 minutes.
10. Slice the green onion and stir into the soup.
11. Remove from heat and serve immediately.

This soup is perfect for anyone feeling under the weather, and is not a difficult process to make! Make this traditional Korean stew and share it with your friends! They'll be sure to thank you for the filling, hearty, and delicious soup!

Korean Vegetable and Rice Porridge (죽)

죽 (Jook) is one of my favorite foods. It's a simple, comforting korean-style rice porridge. Whenever I was sick, my mom would always make it for me. It's the perfect food to get over being sick, but is great for whenever you want something plain but flavorful. It's very simple to make- you only need one pot! 

Korean Vegetable and Rice Porridge (Makes 2-3 servings)
1 cup Cooked Short Grain Rice
2 cups Water
1 tsp Beef, Dashi, or Vegetable Bullion
1 tsp Salt
1 tsp Sesame Oil
1/4 tsp Pepper
1/2 tsp Garlic Powder
1 Carrot
1 Scallion
1 Egg 
1tsp Roasted Sesame Seeds

1. Place cooked rice and water in a pot and add all of the seasoning. 
2. Finely dice the carrot and scallion. You only need a handful of each. 
3. Add the carrot and scallion to the pot and then bring it to a boil. 
4. Stir occasionally to prevent burning, and cook until about a third of the moisture is left. 
5. Add the egg and stir quickly so that the egg gets mixed into the porridge. Remove from heat.
6. Pour into serving bowls and then garnish with sesame seeds. 

The porridge is best served immediately, so that a film doesn't develop. I like to eat it with a little kimchi. The spicy and sour flavor provides a wonderful contrast to the simple flavor of the porridge. 

If you want, you can add chicken as well. If you are using uncooked rice, add another 1.5 cups of water so that the rice will cook through completely. If you do not want to add the egg, simply reduce the mixture further, so that the moisture will evaporate out, creating a thick porridge.

If you have a friend who's sick, make them some! It'll definitely make them feel better :)

Spicy Chicken Stew (닭도리탕)

Happy Mother's Day! This recipe is another one of my mom's.When I was making this dish, it reminded me of home- the scent of the stew filled my kitchen and brought back memories of watching my mom make this exact dish. When I was little, I wouldn't ever want to eat this dish, because it was spicy. My mom would always make a separate, non-spicy one for me. This is one example of my mom's selflessness. She wanted to make food that I enjoyed, even if it was inconvenient for her. She was always willing to sacrifice time or anything else to care for her children. This day, this post celebrates all the things that our mothers do for us, and the love they share with us.

Spicy Chicken Stew (닭도리탕- Dak Doh Ri Tang)
6 Chicken Drumsticks
1 Onion
1 Carrot, peeled
1 Green Bell Pepper
2 Potatoes, peeled
1 tbsp Salt
1 cup Water
4 tbsp Soy Sauce
1 tbsp Sesame Oil
2 tbsp Red Chili Flakes (고추가루- Go Chu Ga Ru)
2 tbsp Sugar
3 cloves Garlic, minced
1 tbsp Ginger, minced 

1. In a large pot, place chicken drumsticks. 
2. Large-dice the onion, carrot, pepper, and potatoes, and add them to the pot. 
3. Add the remaining ingredients to the pot, and stir gently to incorporate. 
4. Cover the pot, and bring to a boil on high heat. 
5. Reduce to medium, and continue to cook about 30 minutes.
6. As the chicken cooks, use a heat-resistant serving spoon or ladle to pour sauce over the chicken as it cooks. You should do this every few minutes, to ensure that the chicken gets coated with sauce as it cooks. 
7. After about 30 minutes, the sauce will begin to thicken from the starch of the potatoes. When the potatoes are tender, the sauce has thickened, and the chicken is cooked, remove from heat and serve immediately. 

This dish is best served with short grain rice- the sticky rice. You can separate them as pictured, or you can enjoy the stew over the rice, like curry. This dish is homey, delicious, and simple to make. You only need one pot and it takes less than an hour start to finish! Make this for your friends and family, especially for mom :)

Cream of Asparagus Soup

Yesterday, I went on a day trip to Boston, exploring the city and eating food. I was excited to stop by Haymarket, which is a weekend market where farmers sell produce for extremely low prices. The place is extremely hectic, the floors are dirty with dropped fruits and vegetables, there's barely space to move, and the vendors are yelling constantly. However, the produce is extremely cheap. I was able to score 3 bunches of asparagus for $1! Sadly, I was too excited and took the first ones I found (which happened to be as soon as I walked into the plaza). As I walked around, I saw the same deal, but with much fresher looking asparagus... But still, it was only a dollar! I came home and had to trim off more from the asparagus than I would have liked, but it was still good enough to make some yummy soup!

Cream of Asparagus Soup (Makes 4 small servings)
1 lb Asparagus
1 tsp Salt
1/2 tsp Pepper
1/2 tsp Garlic Powder
1 tbsp Lemon Juice
2 tbsp Olive Oil
2 cups Water
4 cloves Garlic
1 cup Heavy Cream
2 tbsp Butter
1/4 cup Sour Cream
1 tsp Salt
4 tbsp Sour Cream, for garnish
4 slices Bacon, for garnish (optional)
2 tbsp Olive Oil, for garnish
1 tbsp Lemon Juice, for garnish
Baguette, for garnish

1. Preheat oven to 350 degrees F.
2. Rinse and trim the ends off of the asparagus.
3. Place onto a baking sheet and season with salt,  pepper, garlic powder, lemon juice, and and olive oil.
4. Bake until tender, about 20 minutes.
5. Cut the asparagus after its cooled down into 1 inch pieces.
6. Place into a medium sized pot with 1 cup of water. With 4 roughly chopped cloves of garlic
7. Boil the asparagus for about 10 minutes, until very tender.
8. Use an immersion blender to puree the asparagus. If you don't have an immersion blender, use a regular blender.
9. Once the asparagus is smooth, add cream, butter, sour cream, and salt.
10. Mix until smooth, and thickened. It will not be completely smooth, since the asparagus fibers are not smooth. The finished soup will have a chowder or bisque consistency.
11. Slice baguette and toast in the oven.
12. Cook bacon until crispy. Cut into small pieces.
13. Pour soup into serving bowls and top with a dollop of sour cream (about a tbsp), sprinkle of bacon pieces, drizzle (1/2 tbsp) of olive oil, and a small squirt of lemon juice (1/4 tbsp). Finish with the toasted baguette slices and serve immediately.

The soup alone can look like baby food, but the garnishes add a color and texture to the soup to make it much more appetizing. You can toast the remaining baguette and serve it with the soup. It's very rich, so it's a good idea to have the extra bread to balance.

 Markets like Haymarket aren't anything like the boutique farmers markets where organic farmers sell their locally grown produce for high prices. It's more like the TJ Maxx of produce, but dirtier, cheaper, and louder. The produce that the grocery stores do not accept get taken to the market to be sold for lower prices. You have to look a little harder to find quality produce, but for the bargain, the inferior quality is not something to be upset about. 

Stuffed Mushrooms

Before I came to college, I used to hate mushrooms. Something about the flavor and texture of them used to turn me off to them. But since I tried portobello mushrooms freshman year, I fell in love. I enjoy almost any type of mushroom now (still not fond of the white button mushrooms, though). This mushroom recipe is very simple, quick to make, and tasty! Many stuffed mushroom recipes have some sort of seafood in them. I decided to try a different approach. Filled with veggies, cheese, and bacon bits, this recipe brings a fresher and healthier approach to the usual stuffed mushroom.

Stuffed Mushrooms
8oz Stuffing Mushrooms or Baby Bella Mushrooms
1 tsp Oil
4 oz Spinach
1 Roma Tomato
1/2 Onion
1/2 Bell Pepper
1/2 tsp Salt
1/4 tsp Pepper
1/4 tsp Garlic Powder
1/3 cup Shredded Cheese
1/4 cup Bacon Bits
1/4 cup Breadcrumbs
1/2 tsp Italian Seasoning

1. Preheat oven to 350 F.
2. Remove the stems from the mushrooms (if there are any). Dice into 1/4 inch cubes.
3. Roughly chop the spinach. Cut the tomato, onion, and bell pepper to about 1/4 inch cubes as well.
4. Heat a pan with the oil. Once hot, add the vegetables, salt, pepper, and garlic powder. Allow to cook until the veggies are seared and slightly tender.
5. Remove from heat into a bowl and mix with cheese and bacon bits.
6. Stuff mix into the mushrooms and put onto an aluminum lined sheet pan.
7. Mix breadcrumbs and Italian seasoning in a bowl and put some on each mushroom.
8. Bake for about 20 minutes, until the mushrooms are tender.
9. Remove from heat and serve warm.

The mushrooms taste almost like an omelet (the filling would be a really great omelet filling, too). The veggies and cheese definitely bring that effect. However, they taste cleaner and fresher. These mushrooms are a great appetizer for any party, and they're quick and healthy. You can  make this a vegetarian dish by simply omitting the bacon bits.

Creamy Chicken and Veggie Pasta

The start of a new year usually means resolutions to eat healthier, lose weight, and be fit. These tasks can often be daunting, and viewed as impossible. Healthy eating seems like it would result in bland, tasteless food without any substance. However, you can make food that's healthy and delicious! Making healthier choices can be as simple as using whole wheat pasta or adding a few more veggies. Skip butter for low-fat oils, and seek to eat lean meats. I decided to take food that I really enjoy and choose healthier options. Try this simple, inexpensive, and quick recipe to kickstart healthy eating for your family!

Creamy Chicken and Veggie Pasta (Makes 8 Servings)
1 lb Whole Wheat Rotini Pasta 
1 tbsp Olive Oil
1 lb Chicken Tenderloin or Breast
1/4 tsp Dried Sage
1/4 tsp Dried Basil
1/4 tsp Dried Thyme
1/2 tsp Salt
1/4 tsp Black Pepper
1/2 tsp Garlic Powder
8 oz Sweet Baby Bell Peppers
8 Baby Bella Mushrooms
6 oz Baby Spinach
2 tbsp Lemon Juice
1 cup Heavy Cream
1 tsp Salt
1/4 tsp Black Pepper
1/2 tsp Garlic Powder

1. In salted water, boil pasta to al dente, following the package directions.
2. Cut mushrooms into slices, dice bell pepper, and set aside.
3. Cut chicken breast into bite-size pieces.
4. In a hot pot, large saute pan, or wok, pour olive oil. When the oil is hot, add chicken and seasonings. Cook for about 3 minutes, until the chicken is almost completely cooked.
5. Then, add vegetables and cook slightly, for about a minute.
6. Add pasta, lemon juice, cream, and the remaining seasoning.
7. Mix thoroughly so that all of the flavors are well incorporated.
8. Remove from heat and serve to your close friends and family.

This may not be the healthiest option available, since it has a lot of carbs from the pasta and is made with cream, but it is a healthier way to enjoy pasta. Eating healthy does not mean that you have to restrict yourself to unseasoned chicken breast and kale for every meal; you can make healthier choices and reduce portions to create a flavorful, delicious, and simple meal. Happy New Year everyone! I hope this year is filled with lots of blessings and good fortune! Continue to share this blog!

Creamy Squash Pasta

Winter squash is now in season!!! I went to a local supermarket and the squash was on sale for 89 cents per pound! I had to get one. I wanted to try something more unique than simple roasted squash or soup, so I created a pasta with colorful vegetables that is served in the roasted squash! This recipe isn't the simplest of recipes, but it is extremely delicious! The long list of ingredients is not as long as it looks- because you have to season every step of the way, and because you use all of the parts of the squash. Try this recipe today and surprise your guests!

Creamy Squash Pasta (Makes 2 servings)
Roasted Acorn Squash Bowl
1 Acorn Squash
1 tsp Sugar
1/2 tsp Salt
1/4 tsp Garlic Powder
1/2 tsp Pepper
2 tbsp Butter

1. Preheat oven to 350 F.
2. Cut the acorn squash in half, horizontally. If there's a stem, cut off the stem as well. Be extremely careful when cutting because the squash is difficult to cut. If you aren't careful, the knife will slip. If the melon will not stand straight, cut off a portion of the bottom so it will stand without rolling around.
3. Pull out the insides of the squash. Save every part! Place the seeds into one bowl, and the insides of the squash into another.
4. Use a melon baller to remove the insides of the squash. Do this all around the cavity until there is about a 3/4" border all the way around. Place that into the bowl with the insides.
5. Place squash halves, face up, onto a sheet pan.
6. Season with salt, pepper, and garlic powder.
7. Cut butter into 1/2" cubes. Place on the edges of the squash and the inside.
8. Bake for about 40 minutes, until tender. 

Acorn Squash Seeds
1/2 tsp Salt
1/2 tsp Pepper
1 tbsp Butter
1 tbsp Brown Sugar

1. Spread seeds onto a foil-lined toaster oven pan. If you don't have a toaster oven, place in the oven
2. Season with salt and pepper.
3. Place small chunks of butter over the seeds.
4. Toast until slightly golden.
5. Add brown sugar and allow put back into toaster oven until sugar completely melts and begins to bubble.
6. Remove and allow to cool.
7. Break the up the seeds with your hands.

Creamy Squash Pasta
1/2 box Linguine
1tbsp Salt 

1 tbsp Butter
2 cloves Garlic, minced
4 Leaves Sage, minced
Insides of Squash
1/2 tsp Salt
1/4 tsp Pepper
1/2 cup Water
1 cup Heavy Cream
1/2 tsp Salt
1/2 tsp Pepper
1/2 tsp Garlic Powder
1 tbsp Lemon Juice

1 tbsp Oil
1/2 Onion
1/2 Green Pepper
1 Small Carrot
1 tsp Salt
Fresh Sage (for garnish)


1. Boil water and salt for the pasta.
2. When boiling, add pasta and cook until al dente.
3. Julienne (cut into thin strips) the vegetables and set aside while you wait for the pasta to cook.
3. Pour the cooked pasta into a strainer and rinse with cold water to stop the cooking.
4. Heat pot that you cooked the pasta in on high heat. Add butter, garlic, sage, and insides of squash.
5. Allow to sear slightly. Add seasoning.
6. Reduce heat to low-medium. Allow squash to soften.
7. Add water. Simmer the squash, and use a fork to smash it as it softens more.
8. Add cream, salt, pepper, and garlic powder.
9. Allow to simmer. Add lemon juice.
10. Allow to simmer until it thickens slightly.
11. Remove from heat, and use an immersion blender to ensure that the squash and cream are completely emulsified. If you do not have an immersion blender, you can use a food processor, but be careful not to overfill it.
12. In a saute pan, heat oil.
13. Once hot, add vegetables and saute until cooked. The onions will be translucent at that point.
14. Add the vegetables to the sauce. Then, add the pasta and mix until well incorporated.
15. Place the pasta into the roasted acorn squash bowl.
16. Garnish with freshly cracked pepper, chopped sage, and toasted squash seeds.

If you want to make more, just multiply the recipe for however many guests you plan to feed! I made this for my lovely roommate, Betsy, and it was delicious! If you want to add protein, I recommend adding chicken tenderloin. You can season and cook the chicken in the saute pan before adding the vegetables. Add the vegetables when the chicken is 3/4 cooked. The tender chicken would offset the crunchy seeds to create a myriad of textures and flavors. Though the recipe for this pasta is lengthy, it is not extremely difficult to make! As long as you stay organized and clean, it is easy to do! Try this unique pasta at home and share with your closest friends!

Omu-rice (Omelette Fried Rice)

I love rice. It's so filling, and so delicious. Omu-rice is one of my favorite rice-based dishes (besides just eating rice by itself). The dish originated in Japan, but has since then been adopted by the Korean culture. It's often referred to as a children's food because kids love it (but, I mean, who doesn't like fried rice and egg?). It's flavorful, and unlike your typical fried rice because it is finished with ketchup! It's best to use day-old rice because it's not as sticky. I also use some frozen vegetables so that I am able to use smaller portions of each vegetables / more kinds of vegetables. You can always buy fresh vegetables and freeze them as well. There are many variations of omu-rice, and it's very simple to put in whatever you'd like. Here's how I like to make my omu-rice:

Omu-rice (Makes 4 small omelettes)
1 Small Potato
1/2 Onion
1 Small Carrot
2 Green Onion
Small Handful Frozen Broccoli, slightly chopped
Large Handful Frozen Corn
Small Handful Frozen Bell peppers, chopped (the frozen variety tends to have more colors)
3 cups Short Grain Rice (uncooked amount)
2 tbsp Oil
1 tsp Salt
2 tbsp Sesame Oil
1/2 tsp Garlic Powder
1/2 tsp Pepper
1 tbsp Butter
4 Eggs
Ketchup

1. Rinse and cook the day before. Store overnight.
2. Peel and small dice the potatoes and onions to about 1/2" cubes. Keep them separate.
3. Peel and cut the carrots to about 1/4" cubes.
4. Cut the green onion to 1/4" slices as well. Set aside 1 chopped green onion for garnish.
5. Roughly chop the frozen vegetables. Be careful when doing this, and only do it if the pieces are too large.
6. In a large saute pan, wok, or pot, pour oil. Allow the pan to heat up on medium heat before adding any vegetables.
7. Add the potatoes and allow them to cook 3/4 of the way. You can tell by tasting the potatoes. They should still have a slight bite to them. Then, add the carrots.
8. Allow to cook slightly, then add the remaining vegetables.
9. When onions are translucent, add rice and seasonings.
10. Lower heat to low-medium. Mix the rice into the vegetables thoroughly. Taste and add more salt/sesame oil if needed.
11. Once completely incorporated and rice is heated through, turn off heat.
12. Crack one egg into a bowl and beat so that the yolk and the white are completely incorporated.
13. In a small saute pan, pour oil to cover the sides and bottom of the pan. Remove excess with a paper towel. Heat on medium heat. 
14. When hot, add the egg at once. Gently turn the pan to cover the entire pan with egg.
15. When mostly cooked, add about 1 cup of the rice in a pile on one half of the egg.
16. Fold one side of the egg over the rice. Then, shift the open side to the edge of the pan.
17. When the open side is on the edge, bring it up to the plate, then gently turn the pan to put the edge under the rest of the omelette.
18. Repeat the process with each egg to create each individual omu-rice.
18. Drizzle with ketchup, garnish with scallions, and serve!

You can easily add chicken, or anything else you'd like to this dish. Substitute any vegetables or just use whatever you have. Sometimes, I like to add zucchini or mushrooms; or take out the potatoes. You can put in anything you like. It's a great way to use produce before it goes bad. The different colors of each ingredient makes a beautiful dish. Make some today for your friends and family!

Loaded Mac and Cheese

Mac and cheese: the epitome of comfort food. Mac and cheese is one of my favorite foods. Its warm, comforting, full bodied flavor can't be denied. It can only get better by adding bacon and vegetables.The bread crumbs create textural juxtaposition and create a delightful crust. Homemade mac and cheese creates a story filled with comfort, encouragement, and love. It's a symphony of effort and generosity. The richness of each cheesy mouthful resonates in the soul. There's so much value in each bite of a well-made mac and cheese. This recipe is delicious and simple. As daunting as making a cheese sauce can seem, it's easy and quick!

Loaded Mac and Cheese (makes 9x13" casserole)
For the Sauce:
2 cups Milk
3 tbsp Butter
1/4 cup Flour
4 oz Sharp Cheddar Cheese
5 slices American Cheese
1 tsp salt
1/2 tsp garlic powder

1 lb Macaroni
3 strips Bacon
12-14 Grape Tomatoes
1 Broccoli 
1 Corn
1 Pepper (any color)
7 Baby Bella Mushrooms
1/2 tsp Salt
1/2 tsp Pepper
Bread Crumbs

1. Heat milk and butter in a medium-sized pot. Do not boil.
2. When scalding, add flour at once. Whisk until smooth and thickened. There may be chunks. Mix thoroughly and break up the chunks as much as possible. Do not worry too much about what is left.
3. Remove from heat and whisk in cheese and seasoning.
4. Pour the cheese sauce through a sieve, into a bowl.
5. Boil water for macaroni. Season and add oil to water, if desired. Cook macaroni al dente.
6. Strain noodles and run under cold water to stop the cooking.
7. While you wait for the noodles to cook, cut tomatoes into quarters. Cut the florets off the crown of broccoli. Cut corn off the cob. Small dice the pepper as well as the mushrooms.  
8. Lastly, cut the bacon into small pieces. I like to cut meat last because it prevents the cross-contamination.
9. In a large pot, cook bacon. Add the vegetables after the bacon has cooked through. Season with salt and pepper.
10. Add noodles once the vegetables are cooked.
11. Mix thoroughly so the vegetables are spread throughout the noodles.
12. Add sauce and mix until well incorporated.
13. Place into a 9x13" casserole dish. Sprinkle the top with bread crumbs.
14. Put in the oven on a high broil for 5-7 minutes, until the bread crumbs are toasted.
15. Remove from oven and enjoy while it's hot.

Watch this video! Eat with your eyes! And then make some and eat with your mouth!

Hearty Chicken Soup

The weather in Providence is starting to cool down and winter is (sadly) coming soon. Many of my friends have recently gotten sick. The change in weather, the exhaustion from Fall Conference last week (a retreat i went to with Reformed University Fellowship), the midterms, the work... all lead to a lot of nasty colds. Unfortunately, I can't make all of my friends a warm soup, but I can give my recipe for it! This soup is hearty, filling, and yummy! My recipe makes a large batch, so you can have it for days, too. If you want to make less, try to cut the batch in half. You can always adjust and add or substitute veggies. The soup is made without canned chicken stock, so the flavors are natural to create a healthy "cure" for the common cold.

Chicken Soup (Serves 12)
1 Tbsp Oil
3 Chicken Legs
5 Cloves Garlic
1 Onion
1 Bell Pepper
1 Handful Chopped Asparagus
1 Carrot 
1 Gallon Water
1 Tbsp Salt
1 Tsp Pepper
1 Tsp Garlic Powder
1/2 Tsp Oregano
1/2 Tsp Sage
1/2 Tsp Basil

1. Mince garlic and set aside.
2. Chop vegetables to a medium dice. They should be relatively consistent to ensure even cooking. 
3. Make cuts into the sides of the chicken legs so that they will cook more quickly and evenly.
4. Season chicken with salt and pepper (not in ingredients).
5. In a large pot, heat oil.
6. Add garlic once the pot is hot. Allow it took slightly. Remove the garlic. Keep as much oil in the pot as possible.
7. Add chicken. Lower heat to low-medium. Turn every couple minutes.
8. Remove chicken when 75% cooked.
9. Chop chicken off of the bones. Cut into small pieces. Do not throw away the bones.
10. Use a paper towel to clean the pot. Remove any burnt oil, chicken residue, and garlic.
11. Place bones into water and cover. Boil for 20 minutes to make a quick stock.
12. Add vegetables and seasoning, cover, and simmer on low-medium heat for 30 minutes, or until the flavors have developed.
13. When finished, turn off heat and serve. Leave the bones in the soup so that you can continue to develop the flavor if you have any leftovers.

Pour the soup over some cooked noodles or rice. I would not cook the noodles into the soup, just in case you have leftovers (it's better not to have soggy noodles later). It is best to cook noodles or rice while your soup is boiling. Be sure to cool down noodles with cold water to stop the cooking. You can store leftover noodles in a ziploc bag or a tupperware. You can reheat the soup by bringing it to a boil. If it boils down too much, just add a little water. Enjoy!

When I went to RUF Fall Conference last weekend, I went apple picking! An apple post will be coming next week, featuring a maple, bacon, and roasted apple ice cream alongside another surprise! You don't want to miss it! Find it here on Sunday 10/20 10PM EST!

Steak and Oven-Roasted Veggies

I love to cook protein- any meat, poultry, seafood, tofu... I find it invigorating and exciting. Cooking protein right can be a challenge, but it's a product that is extremely versatile in terms of flavor and execution. Since I'm a woman, most people don't expect me to be able to cook a good steak, but boy are they wrong! Usually it's the man who grills all the meat, but the reality is that anyone can do it! Although my method is unconventional, it works! Not everyone has a grill, cast iron skillet, or a pan that can go into the oven... But there is still hope! I cook my steaks in a fry pan/skillet, and I do not finish them in the oven! You can achieve a good sear, as long as you follow some tips:

- HOT HOT PAN!!
- Lower the heat after you get the initial sear.
- Check the doneness by feel, not by time! (Different cuts cook at different times. If you are able to learn how to feel the tenderness of the meat, you can judge the doneness!)
- Raise the heat again to evaporate any juices (not necessary for rare and medium rare steak)
- Rest your beef! Moving it to a plate and putting foil on top keeps it warm while it rests. Resting for 10-15 minutes maintains moisture in the meat.

Many people marinate and over-season steak. A good piece of steak doesn't need much to be flavorful. My go-to spices for pretty much everything are salt, pepper, and garlic powder. They never fail! I definitely recommend using them to season your steak. You won't even need steak sauce! 

Steak (makes 6 portions)
Cut of Beef (I like to use flat iron steak for my method. It ends up being very tender!)
1.5 tsp Salt
1.5 tsp Pepper
1.5 tsp Garlic Powder 
1 tbsp Oil

1. Cut your beef into portions.
2. Season on both sides with salt, pepper, and garlic powder (measurements are only a guide for those who need it).
3. Heat a large fry pan/skillet over high flame.
4. Pour oil and allow to heat thoroughly.
5. When pan is very hot, place beef onto the fry pan. Allow to sear.
6. When beef has caramelized some, flip onto the other side. Allow to sear to the same color.
7. Lower the heat to low-med. Allow beef to cook to the doneness you desire. Flip beef every minute or two.
8. Test the meat by applying pressure to it, and comparing it to the muscle right below your thumb on your palm. Press the muscle gently! When you're touching the labeled fingers with your thumb, the muscle will tighten/loosen, creating a good reference point for the tenderness of the meat. For rare meat, you do not have to touch any fingers- just apply pressure to the muscle under your thumb.

9. If necessary, raise the heat again to evaporate any moisture in the pan. 
10. Remove from heat and cover with foil. Allow to rest for 10-15 minutes.
11. Slice and serve!

Oven Roasted Veggies
1 Broccoli
2 Roma Tomatoes
1 Cauliflower
1 Onion
1 Ear of Corn
1/4 cup Olive Oil
1 tsp Salt
1 tsp Pepper
1 tsp Garlic Powder

1. Preheat oven to 400 degrees F
2. Cut veggies to be relatively uniform pieces.
3. Toss in olive oil, salt, pepper, and garlic powder.
4. Put in a casserole dish or cookie sheet and into the oven for about 15 minutes.
5. Use tongs to toss slightly and return to oven for about 15-20 minutes more, until tomatoes do not look wet.
6. Remove from oven, cool slightly, and serve.

Tuscan Herb and Balsamic Penne

Pasta can be a quick, simple way to satisfy your hunger. I'm living at home with my parents while I'm on summer break since I attend school out of state. When my mom said that she forgot to defrost meat for dinner, we needed to come up with some solution. We didn't have any leftovers in the fridge or rice in the rice cooker... and I was getting hungry. I looked in the pantry to find 3 boxes of penne pasta. Looked in the fridge and found some tomatoes, broccoli, onions, and a bag of old spinach (how long was that in there?!). Of course i threw the spinach away, but I was able to use the veggies to make a meatless pasta. I love balsamic vinegar, and despite the tartness of the vinegar, the pasta came out mild but flavorful. The extra flavor of the herbs and veggies completed the yummy pasta and created a balance unlike the strong vinegar.

For this recipe, it is important to use a high quality balsamic vinegar. A well-aged balsamic will have a pronounced natural sweetness that will balance out the tartness. A good balsamic will evaporate well, leaving a pasta that is not sour, but well balanced. I bought my balsamic and olive oil from a local olive oil tasting bar and boutique. It is all natural and has been aged 17 years! I used a Tuscan herb flavored oil that complimented the tart balsamic perfectly!


Tuscan Herb and Balsamic Penne - Serves 6
1 pound Penne Pasta
1.5 tablespoon Oil
3 Tomatoes
2 Scallion
1 Large Onion 
1 Broccoli
3 tbsp Salt
1 tsp Pepper
1 tbsp Garlic Powder
1.5 teaspoon Basil (Spice)
1 teaspoon Sage (Spice, not Herb)
1 teaspoon Parsley (Spice
1/4 cup Olive Oil (Tuscan Herb Flavor)
1/2 cup High Quality Balsamic Vinegar

1. Boil water and add a couple pinches of salt to season the water.
2. Pour the pasta into boiling water. Cook almost completely, then strain and cool. 
3. In a separate pot, heat oil.
4. When the pot is hot, add all of the vegetables.
5. Add salt, pepper, garlic powder and spices to the vegetables.
6. Cook until the onions are translucent, about 3-5 minutes.
7. Add cooled pasta to the pot with the vegetables. Mix to incorporate.
8. Add balsamic and olive oil to pasta. Mix well.
9. Add more salt, balsamic, pepper, or olive oil to taste, if needed.
10. Turn off heat, serve, and enjoy!

I made this dish without any meat, but Italian sausage would pair nicely with the balsamic. If making the dish with Italian sausage,  put the meat in before the vegetables and brown the meat before the vegetables are added.