February 9, 2015
This is a quick little post. See I made these seitan sausages to be used in another recipe. But I thought these guys were pretty versatile and could be used in many other recipes. The end result are 5-6 individual seitan sausages, and freeze really well. So you can make a batch, and shove in the freezer when you are ready to use it. I think I am starting to get addicted to adzuki beans. They add an interesting sweetness to a protein source.
Side note- does anyone know how to make seitan look great in photographs? I swear it is the most un-photogenic food. It is like your friend who is pretty but get them in front of a camera and a mysterious double chin appears. You’ve seen your friend a million times and they don’t have a double chin, and you think how does this happen? Not just once, but every time. That is seitan, you think dang this looks so yummy, and then you take a snap and you think why does this look like a turd?
Well, this is one of the yummiest seitan loafs I’ve ever made. I am super excited to cook it up tonight. Either Tuesday or Thursday I’ll post a second recipe using this seitan. You can use OTHER seitan, but I would recommend this one. Continue reading
January 19, 2015
This dish semi-fails. It fails in the blogging sense that it photographs HORRIBLY! I had a recipe planned out and thought out and when I finally poured the sauce over the noodles it hit me that this would taste great but look fairly bad. So I beg you guys not to judge the appearance of this dish, it really tasty.
So what’s the second failure of the recipe? Well, this dish is inspired by a clip from the Korean show Let’s Eat. One episode had the characters eat a red bean and noodle soup. The dish originally is a sweet red bean soup that has little mochi dumplings in it. At some point in history, someone decided it would taste better with fat noodles in it. Overall it is more sweet than savory, so I wanted to make it more appropriate for dinner. If you want to see the original dish in action, you can watch the show clip here.
So to make it dinner appropriate I decided to add some broccoli florets and fresh noodles. That way you could boil both at the same time, and have them both cooked perfectly. I also started with un-sweetened adzuki/red beans so I could play with more savory flavors.
The end result is tasty but very ugly noodles. And I am fine with that. The dish was so quick to make, so it is ideal for rushed weeknights. I could improve on the recipe, and maybe I will be revisiting it on the blog in the future.
September 23, 2014
I am in love with a new Korean drama- Master’s Sun. It has one of my favorite actresses Gong Hyo-jin. She is an amazing actress, who can play a shy, kind-of hearted girl or a hard-ass gang master. Most Korean shows have various elements that make it hard for a Westerner to watch. They are usually a little sexist, slow moving, drawn out, and the girl AWAYS gets with the asshole guy. Master’s Sun probably will have the lead actress get with the asshole guy, but they set it up in a way that makes it understandable (and funny). The show is quite polished and well written. Heck, I even got my husband to say he would watch it with me.
The story is of Gong-shil, who sees ghosts. She found that being able to see ghosts has prevented her from leading a normal life, and finds herself as a maintenance woman at an apartment complex. One day she bumps into Joong Won, a rich and snobby business owner. Whenever she touches him, the ghosts disappear. It is a really good show, and I recommend checking it out on Hulu.
Okay, enough gushing about the show and start gushing about these burgers! I had adzuki beans sitting in my cupboard for months now. I wasn’t sure WHY I had them, but they were sitting there, stewing in my mind for ideas. I finally thought burgers would be the best. And I figured I would make them with some gochujang paste for a kick.
I tried to keep it to ingredients that you would find in a Korean kitchen. Some might be a stretch but they are pretty accessible to Westerners. I was afraid that the burgers would fall apart, but they are actually more sturdy than the burgers I based the recipe on! I am guessing it was the mix of seaweed and short-grained rice.
June 14, 2014
I’ve been terrible at posting lately! I’ve been busy. There has been some exciting news, as my mother is moving from Utah, all the was across the country, back to the east coast in New Jersey. It has been almost a decade of her living a 4 hour flight away, so it should be an interesting change. She is already planning embroidery and sewing projects with me.
I started to write this post last night and I had the hardest time. I am currently doing a detox, which I like to do them from time to time. I haven’t done one in awhile since I have been eating so well. Writing this entry is hard since I see the photos and want to pull out the leftovers. It is a little painful.