Jaden's Treats

FULLTIME MOM/ STUDENT MAKING TREATS FOR HER SON!

Dakbokkeumtang…OUR WAY


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This is a recipe I saw on Maangchi YouTube channel! It's a spicy braised chicken with potatoes and onions! It's a sweet heat and it will keep you comin back for more! So let's get started!

Ingredients
2-3lbs of chicken pieces (we used drummettes)
1medium onion, cut into chunks
2medium potatoes, cut into chunks!
(Sometime we use carrots but I will keep it simple right now)

Sauce Ingredients
1/4cup soy sauce
1/4cup pepper paste
1/4cup garlic
1tbsp sugar
1tbsp ginger
2tbsp pepper flakes

Other ingredients
2cups water

Directions
In a bowl mix the ingredients for the sauce and set aside.

Over high heat, In a big pot add your chicken and onions sauce and water. Cook on high for 15- 20min covered. Stir occasionally!

After the 15-20min are up add in you potatoes, lower the heat to medium and stir the potatoes in with the chicken and spicy broth!

Cover and cook for and additional 15-20min.

The sauce should be thick if not, then take a potatoes and smush it on the side on the pot and let it cook for 5min more!

Garnish with sesame seeds!

Serve with rice and kimchi! (We served our with kimchi and. Rolled egg!)

We also added a little bit of bok choy in with the chicken! To give it a little more crunch!

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Southern Style Lemonade…Our way


Southern Style Lemonade

Southern Style Lemonade

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
INGREDIENTS
  • 10 lemons, plus more for garnishing if desired
  • 2 – 2½ cups sugar
  • 6 cups water, divided (4 cups needs to be ice cold) 
DIRECTIONS
  1. Wash lemons thoroughly. Roll lemons firmly on a hard surface until they become soft. This will make them easier to juice.
  2. Zest 2-3 lemons and set aside.
  3. In a pot over medium heat, add sugar, lemon zest and 2 cups of the divided water.
  4. Simmer lightly for about 5 minutes or until sugar has dissolves and the mixture has a light yellow color. Remove from heat.
  5. Juice the lemons.
  6. Strain the lemon juice into a large pitcher.
  7. Strain the sugar mixture into the large pitcher.
  8. Add in 4 cups of cold water.
  9. Taste to make sure it’s not too sweet for you if so add more water.
  10. Store in the refrigerator
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Korean Kimbap….Our Way :)


Crab Kimbap

Korean Kimbap….its a quick snack and can be bought in your local Korean grocery store, well I know that they sell them at my local Korean grocery! They are like Sushi rolls,  but they are the Korean version! They are light and tasty! The filling can range from imitation crab meat, beef, chicken or vegetarian…it also contains cucumber, Korean pickled radish, a strip of scramble egg.  As a dipping sauce I combine soy sauce, Korean pepper flakes, rice vinegar and sesame oil…its gives the kimbap a salty, tangy, sweet kick. I will put the recipe for the sauce and the kimbap below!

Kimbap  (this recipe is for 10 sheets of seaweed)

  • 1pkg of Seaweed wrappers
  • 3cups cooked short grain rice
  • 3 eggs
  • 1 large & long cucumber
  • 10pcs Korean pickled radish
  • 10-20pcs of imitation crab meat (10pcs if u like thin meat or 20pcs if u want meaty kimbap)
  • 1tbsp rice vinegar
  • 1 tsp sugar
  • 1 tsp salt
  • 1 tsp pepper flakes (optional)
  • bamboo mat (we used a silpat!)

DIRECTIONS

  • In a microwaveable safe bowl, add the vinegar, sugar, salt and pepper flakes. Heat on medium for 1min or until the salt and sugar have dissolved.
  • Season the rice with the vinegar mixture and let it cool! HOT RICE WILL MAKE THE WRAPPER TOO SOFT TOO FAST AND MAKE UR KIMBAP GO KAPUT!
  • Once the rice has cooled (about 10-15min, warm rice if ok!) take one wrapper at a time and press the rice to one ends of the wrapper.
rice and wrapper

rice and wrapper

  • At the end of the wrapper, closest to the edge of your mat, add the crab, the cucumber, the egg and the pickled radish, and start rolling. First roll with your hand, to secure the filling, then roll the kimbap the rest of the way by using the mat! Once rolled, tightly squeeze the roll to make sure that it’s secure and the filling won’t fall out.

There you go! You have made your very first kimbap! YAAAAAAAAAAAAAY! Now for the sauce, don’t worry this is easy! The fills 10 wrappers, but this can feed a huge party! We filled 3 tupperwares of  long bowls. This recipe would be get for a party, potluck, or just to have frozen for a quick snack down the road.

Our Kimbap Sauce

  • 2 tbsp soy sauce
  • 1 1/2 tbsp rice vinegar
  • 1 tsp sesame oil
  • 2 tsp Korean pepper flakes

Directions this is going to be the hard part!

  1. Combine all the ingredients in a small bowl!
  2. Mix!
  3. Serve!

Below is the gallery for the kimbap! I hope you enjoy it!

p.s.  I KNOW I SAID THIS WAS GOING TO POST LAST NIGHT, BUT AFTER I ATE…..I FELL ASLEEP! SORRY 😦

 

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Gone but not forgotten….I Hope


I have been gone for a month or so, being 17wks pregnant for the 2nd time ni my life, isn’t going as easy as it did before with my first child. This pregnancy is a tiring one! I go can fall asleep at the drop of a hat, pin, dime …pretty much I am tired all the time! I feel like cookingand baking but my body it telling me to sit down and sleep! But recently, aka this morning, I have been feeling not as tired as I usually wa. Will I feel like this all week?…I doubt it! But I feel like this now, and I feel like korean food. All week, I have been eating Mexican food…at least I can say this baby is making me crave the good stuff!

TODAY, I will be going home and making KIMBAP…I will post the recipe for this Korean treat. I am promising myself and you all this recipe, because it pains me that I havent made a post in over 1 month…GRRRRRRRRRRRRRRRRRRRRRR! LoL.

So stay tuned for Kimbap…OUR WAY!  We will try to keep it traditional!

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The Daring Cook’s June 2012: Cannelloni


Cannelloni A La Pesto

Cannelloni A La Pesto

Well look who decided to show up!?!?! Yup, it’s us! I know we have been gone a loooooong time, but we have been super busy adjusting to being pregnant and having another bundle of joy on the way. Right now we are about, I THINK, 1.5months – 2months pregnant…mommy has been really tired, and found the strength to make this daring challenge. The cannelloni were awesome, we have baked ziti this week, so mommy wanted to try a pesto sauce instead! AND BOY was it great…I ate a whole one all by myself, well mommy feed it to me! The recipe we used wasn’t on the site, there was a pesto recipe, but it didn’t include meat; and mommy needs meat in her dishes (the baby is making her appetite weird!) So we will post the original recipe from the site at the bottom of our recipe. This altered recipe pairs really well with apple juice, what I’m 2yrs old I can’t drink liquor!

We will also be posting a recipe for an awesome sweet challenge in the next few days.

For these cannelloni, you are supposed to use fresh pasta, and we did…but we have made these plenty of time before and used wonton wrappers or lasagna noodles…they will be smaller if you used the noodles and the wrappers are great to save time, but making fresh pasta is always the best…just makes you feel proud that you made pasta from scratch! Well to me it does! I let me pasta sit in the fridge  after making it…keeps it moist and won’t get brittle while you are trying to figure out what to fill it with.

Ingredients (what we used

2lbs ground turkey (you can use beef or pork…mommy eats healthy so turkey!)

8oz heavy cream

16oz pesto (you can make it fresh or buy it…since i made the pasta, i bought the pesto!)

2tsp italian seasoning (1tsp basil, 1tsp parsley)

1tsp garlic powder (or 2 cloves garlic)

1tsp onion powder (or 1/2 medium onion)

Cannelloni Ingredients

(to make enough cannelloni for 4 persons): (we used this and also added 1/2 more to the recipe!)

100 grams (2/3 cup plus 2 teaspoons) (170 ml) (3½ oz) plain (all-purpose) flour

1 large egg

Pasta Directions:

  1. Put the flour and eggs in a food processor and mix. When the dough looks like crumbs, pour it onto the bench top sprinkled with a little flour. Knead well by hand until you obtain a smooth dough. Make it into a ball, wrap it in cling wrap and let it rest for 10-15 minutes.
  2. Now you are ready to make your egg pasta. Cut out a piece of egg pasta dough and flatten it into a rectangular shape with your hands. Put a little flour on it and begin passing it though the pasta machine. Turn the dial to the widest setting (#1) and, starting with one of the shorter sides of the rectangle, feed it through the rollers. Now fold one side of the piece of dough into the middle, then fold the other side over that to form 3 layers. Starting with one of the narrower sides of the folded dough, feed the pasta through the machine, again at the widest setting. Repeat the folding and rolling technique on the widest setting for at least a couple of times.
  3. Now you can start rolling it thinner, by turning the dial to the next narrowest setting (# 2). Roll the pasta through the machine without folding the dough between settings. Keep reducing the settings until #7 (it is the second last on my machine – about 1 mm thick). If the sheet of pasta gets too long, you can cut it in half with a knife. To make cannelloni, cut out rectangular pasta sheets (10×15 cm) (4”x6”).

Filling Directions:

  1. Start by browning the meat, if you are using fresh garlic and onion, the brown them also in this step.
  2. Add the Italian seasonings, salt and pepper and let cook for an additional 2-3min.
  3. Let the meat mix cool and add the ricotta and taste to see if you need more seasoning.
  4. While the filling is cooling, in a shallow pan…boil water for the pasta sheets. Once water boils, add one sheet at a time and let it cook for about 1min. This will help the noodles be tender when cooked and not doughy! Let them noodles cool and let’s start rolling.
  5. By now everything should be cool enough to start working with it! Preheat your oven to 350F.
  6. Take a tablespoon and fill the dough with the filling, fold over and place into your baking pan.
  7. Cover the finished cannelloni with the pesto sauce and place into the over for 20-25min.  Add more cheese on top and broil for 5min. Then you’re finished!

Hope you make this recipe and I hope you enjoy it! As promised here int eh original pesto recipe from the site…enjoy the gallery

CANNELLONI AL PESTO

Ingredients (serves 4)
Cannelloni sheets per recipe above (you should have about 8 sheets)

For pesto (makes about 190 gms/ 1cup)
2 cups (480 ml) (80 gm) (2¾ oz) basil, washed
¼ cup (60 ml) (15 gm) (½ oz) parsley, washed
1 small clove garlic
3 tablespoons (45 ml) (25 gm) (¾ oz) Pecorino Romano, finely grated
1 tablespoons (15 ml) (10 gm) (¼ oz) Parmigiano Reggiano, finely grated
4 to 5 tablespoons (45 to 60 ml) extra virgin olive oil
½ tablespoon (12½ ml) (5 gm) pine nuts
Salt to taste

For the filling 
2 cups (480 ml) (500 gm) (18 oz) ricotta
¾ cup (180 ml) (150 gm) (5⅓oz) pesto (from the above recipe)
1½ cups (360 ml) (85 gm/3 oz) Parmigiano Reggiano, finely grated
1 pinch nutmeg
Salt and pepper to taste
1 small potato, boiled and sliced
8 green beans, boiled

To assemble
2 cups (500 ml) béchamel sauce
¼ cup (60 ml) (40 gm) (1½ oz) of pesto (from the above recipe)
½ cup (120 ml) (35 gm/1 oz) Parmigiano Reggiano, finely grated

Directions:

  1. Start by making pesto. Simply blend the garlic, pine nuts, salt, basil, parsley and half the extra virgin olive oil together (I use a hand blender to do this) until obtaining a fine paste. Transfer to a bowl, add the grated cheeses and the remaining extra virgin olive oil and mix well. Adjust salt to taste and cover it with a thin layer of extra virgin olive oil to prevent oxidation. Keep it aside.
  2. To make the filling, mix the ricotta, ¾ cup (150 gm) of pesto, 1½ cups (85 gm/3 oz) of Parmigiano Reggiano, nutmeg, salt and pepper together until well combined. Refrigerate until ready to use.
  3. Mix the béchamel sauce with the remaining pesto.
  4. Put a large pot with salty water on the fire and bring to a boil. Cook the pasta sheets in it for 1 minute. Do this in batches (I use a shallow but large pot and I cook them in 1 layer, so I am sure they do not stick together). Remove them with a slotted spoon and put them on a clean tea towel to cool down.
  5. Now take one sheet of cooked pasta and put 1/8 of the filling along the long side of the rectangle. Put 1 boiled green bean and 1 or 2 slices of boiled potatoes on top and roll the pasta over to make a cannellone. Do so for the remaining rectangles of pasta.
  6. Take a big enough oven dish to fit all your cannelloni tightly. Spray the oven dish with some cooking oil (or melted butter) and pour some béchamel and pesto sauce on the bottom. Spread it well, especially in the corners. Put the cannelloni in the oven dish on 1 layer.
  7. Cover the cannelloni with the béchamel and pesto sauce and sprinkle with the remaining ½ cup (120 ml) (35 gm/1 oz) of Parmigiano Reggiano.
  8. Bake them in a pre-heated moderate oven 350°F/180°C/gas mark 4 for 20 minutes, then broil (grill) them at 400°F/200°C for another 5 minutes.
  9. Serve immediately.

 

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The Daring Cooks’ April 2012 Challenge – Create Your Own Recipe!


Eggplant Mushroom Turkey burger

Eggplant Mushroom Turkey burger

This months challenge was a tricky one, due to the fact there wasn’t a set recipe to experiment with! WE pretty much had to list of ingredients we could choose from and then just go from there! You had to choose 1 item from each of the 3 lists of mystery ingredients, and then from there make a main course. The lists were as follows:

  • List 1: Parsnips, Eggplant (aubergine), Cauliflower
  • List 2: Balsamic Vinegar, Goat Cheese, Chipotle peppers
  • List 3: Maple Syrup, Instant Coffee, Bananas

Now when I first saw that we didn’t have a set recipe to play with, and that we were pretty much thrown to the wolves with this…I was a little nervous, scared and a little terrified that I had to incorporate these things into a dish that I had to in turn eat!   So I chose ingredients that I knew I would love together, for my recipe I chose Eggplant, Maple Syrup and Chipotle peppers, initially I was going to cauliflower, balsamic and then the last list threw me completely through a loop! So I settled on the best 3 I think paired well together!

To get started I made a mushroom eggplant mixture for my burgers…I hate having mushrooms squishing from my burgers so I made a tasty paste to mix into the patties. It was not quick, but it was easy and simple to make…mostly all the ingredients were in my pantry, except the eggplant! So this post will contain 3 recipes :

  1. mushroom eggplant paste
  2. turkey patty
  3. Chipotle maple glazed  Brussels sprouts

Once the paste is done the patties are pretty much a simple addition! The brussels sprout are also easy to make, they take a little time but it is well worth it! some people, like myself and my hubby, like to put bacon in our brussels sprouts, so if you’re like that as well, then try candying the bacon in maple syrup and chipotle glaze…then half the sprouts, blanche them then pan fry in butter and add your crumbled candied bacon (man I should have done this!)

Recipe 1 Mushroom Eggplant Paste

  • 4cp eggplant, peeled and diced
  • 16oz mushrooms, I used button, but you can use any kind
  • 8oz black olives
  • 4-6cloves garlic, minced
  • 1cp onion, diced
  • 1/4 olive oil
  • 4-6 drops of liquid smoke or soy sauce
  • salt ( for the salt and pepper I used salt free Mrs Dash steak seasoning)
  • pepper

Let’s get started! PREHEAT YOUR OVEN TO 400F

  1. In a mixer add the black olives, olive oil, garlic blend into a paste and set aside
  2. If you have a big enough mixer/blender you can mix the eggplant, mushroom and onion until it’s finely chopped. mine wasn’t so I had to mix them in separate batches. Finely chop the mushrooms, onions, and eggplant into fine pieces.
  3. In  a large bowl add the finely chopped veggies and the black olive paste and mix well
  4. Add the mix onto a baking sheet lined with foil or parchment and bake for 45min, stirring occasionally.  The mix will be wet  then it will start to dry out…THAT is how you want it!!!  This makes a great filling for homemade raviolis, lasagna and as a vegetarian Pate!
This recipe makes about 2 1/2 cps of paste

LET THE MIXTURE COOL, BEFORE ADDING IT TO YOUR GROUND TURKEY, MINE COOLED OVERNIGHT! 

RECIPE 2 TURKEY MUSHROOM PATTIES

  • 2lbs ground turkey meat, you can use ground beef, lamb, pork or whatever!
  • 1/2cp crumbled white cheddar, you can use your favorite
  • 1/2cp bread crumbs
  • 2 1/2 cps of mushroom eggplant paste
  • season to taste ( we used MRS DASH SALT FREE STEAK SEASONING ALSO!)

Let’s Get Start!! Preheat oven to 350F

  1. In a bowl, add all the ingredients together and separate into 8 patties!
  2. Place the patties into the oven and let them cook on each side for about 10min…you can also do this on the stove top in a pan
  3. Sit back and relax, especially if your oven has a timer, set the timer for 10min for both sides! 🙂

Let’s start the Brussels Sprouts

Recipe 3 Maple Chipotle Glazed Brussels Sprouts

  • 1lb of Brussels sprouts, cleaned and halved
  • 2qt water
  • 2tbsp butter
  • 1 Chipotle pepper, de-seeded and finely chopped
  • 1/4cp maple syrup

Let’s get that water boiling!!!!

  1. Clean the Brussels sprouts and half them.
  2. Add them into the boiling water and let them cook for about 3-5min, depending on the thickness of the sprouts.
  3. While they are cooking, melt the butter in a saute pan and add in the Chipotle and maple syrup.
  4. Add the Brussels sprouts into the browning butter and syrup mix. Let the sprouts get coated in the glaze for about 1-2min, then serve!

 

I hope you enjoy the recipes, if you decide to make them…the mushroom paste can be made into patties without the turkey, just use the recipe omit the turkey meat and maybe double to recipe to make fuller patties!

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THE DARING BAKERS’ MARCH 2012 CHALLENGE: Lions, Tigers, and Bears, oh my!


Dutch Crunch Rolls

Dutch Crunch Rolls

This was a challenge that I BARELY made, LoL! I totally remembered that I had to do this in the check out line of my grocery store! I ran to the organic food aisle and quickly filled my basket with goodies to get this challenge done, AND LET ME TELL YOU!!!! I am glad I remembered, this addition to my normal bread recipe was astounding! I hope and pray that anyone that stumbles upon this blog entry, will try this recipe, because once you try it, you will want to make it experiment on your bread recipes! I will be trying it on a pizza crust soon!

The finished product on my bread rolls, made the outside crusty and crunchy, yet moist on the inside. They were the type of crunchy that makes you love freshly baked breads and rolls. The topping of is sweet but not so sweet to where it makes u think of it as a pastry. While I made modifications to the recipe, which will be noted in parenthesis next to the original item, it turned out perfect!

Brown Rice Flour

Brown Rice Flour, they had White Rice Flour, but i opted for this to make it healthier! LoL

The key ingredient in this recipe is the rice flour slurry that has to coat the simple bread/roll you will baking. Rice flour can be found in the organic section of your supermarket, the health food section of your supermarket or on the baking goods section (flour, sugar, cake mix section) of your supermarket! You can also also you homemade rice flour, but you might have to tweek the recipe, because the DARING KITCHEN staff found that home-made rice flour altered that balance of ingredients in the topping recipe, specifically requiring more rice flour to make it the appropriate paste-like consistency. SOOOO you want the topping to form a thick layer on the bread. If it’s too watery or drippy, it will not stay on top of the bread and crack like it’s supposed to.

Soooo let’s get started!!

Mandatory Items: You must make the Dutch Crunch topping and use it on your choice of bread or roll. You must use your finished bread to construct a sandwich of your choice – the more creative the better!

Variations allowed: You may use any bread or roll recipe. We have provided suggestions but if you use your own recipe we recommend opting for a soft roll or bread. You may buy rice flour or make your own. While you must make a sandwich, the variety is up to you!

Preparation time: Dutch Crunch Topping: 15 minutes active time, 15 minutes passive time; Soft White Roll: 20 minutes active time, 2 hours passive time; Brown Rice Bread: less than 1 hour active time; 2-3 hours passive time.

Equipment required:
Small bowl
2 large bowls, or a large bowl and a stand-mixer bowl
Stand mixer with paddle (or whisk) and dough-hook attachments (optional)
Wooden and regular spoon(s)
Whisk
Knife or dough cutter/scraper (optional, depending on your recipe)
Bread pan(s) or baking tray(s)
Plastic wrap or something else to cover the dough while it rises

Dutch Crunch Topping

Servings: This recipe should make sufficient topping for two 9×5 loaves (23cmx13cm) or 12 rolls. If you make only 6 rolls in the first soft white roll recipe, you can cut the topping recipe in half.

We’ve provided this recipe first because it is the mandatory aspect of the challenge. Note, however, that you should not prepare the topping until the bread you’ve selected to bake is almost finished rising (~15 minutes from baking).

Ingredients

2 tablespoons (2 packets) (30 ml) (15 gm/½ oz) active dry yeast
1 cup (240 ml) warm water (105-115º F) (41-46°C)
2 tablespoons (30 ml) (30 gm/1 oz) sugar
2 tablespoons (30 ml) vegetable oil
½ teaspoon (2½ ml) (3 gm) salt
1½ cups (360 ml) (240 gm/8½ oz) rice flour (white or brown; NOT sweet or glutinous rice flour) (increase by 1 cup or more for home-made rice flour)

Directions:

  • Combine all ingredients in a large bowl and beat with a whisk; beat hard to combine. The consistency should be like stiff royal icing – spreadable, but not too runny. If you pull some up with your whisk, as shown below, it should drip off slowly. Add more water or rice flour as necessary. Let stand 15 minutes.
brown rice topping

brown rice topping

  • Coat the top of each loaf or roll with a thick layer of topping. We tried coating it with a brush but it worked better just to use fingers or a spoon and kind of spread it around. You should err on the side of applying too much topping – a thin layer will not crack properly.
  • Let stand, uncovered, for any additional time your recipe recommends. With the Soft White Roll, you can place the rolls directly into the oven after applying the topping. With the Brown Rice Bread, the loaves should stand for 20 minutes with the topping before baking.
  • When baking, place pans on a rack in the center of the oven and bake your bread as you ordinarily would. The Dutch Cruch topping should crack and turn a nice golden-brown color.

Now this is the topping, and you can’t have a topping without having something to top! You will be to make a simple bread dough…if you don’t want to or don’t know how to you can use a pre made pizza dough from you local grocery store! Bur here is the recipe given by the DARING KITCHEN staff…I used my own though!

Soft White Roll

Servings: Six sandwich rolls

This recipe approximates the quintessential white sandwich roll found throughout the Bay Area. The recipe is simple, quick, and addictive.

Ingredients

  • 1 tablespoon (1 packet) (15 ml) (7 gm/ ¼ oz) active dry yeast
  • ¼ cup (60 ml) warm water (105-110º F) (41-43°C) (No need to use a thermometer – it should feel between lukewarm and hot to the touch).
  • 1 cup (240 ml) warm milk (105-110º F) (41-43°C) (We’ve tried both nonfat and 2%, with no noticeable difference)
  • 1½ tablespoons (22½ ml) (20 gm/ ⅔ oz) sugar
  • 2 tablespoons (30 ml) vegetable oil (plus additional olive or vegetable oil for greasing bowl during rising)
  • 1½ teaspoons (7½ ml) (9 gm/⅓ oz) salt
  • Up to 4 cups (960 ml) (600 gm/21oz) all purpose flour

Directions:

1. In the bowl of an electric mixer or large mixing bowl, combine yeast, water, milk and sugar. Stir to dissolve and let sit for about 5 minutes

2. Add in vegetable oil, salt and 2 cups of flour. Using the dough hook attachment or a wooden spoon, mix at medium speed until the dough comes together.

3. Add remaining flour a quarter cup at time until the dough pulls away from the sides of the bowl, as shown in the photo below (For us, this usually required an additional 1½ to 2 cups of flour).

4. Turn out onto a lightly floured surface and knead for about 4 minutes, until smooth and elastic.

5. Place in a lightly greased bowl and cover with plastic wrap. Let rise for 1 hour, or until doubled (or more) in size (see photo comparison).

6. Once the dough has risen, turn it out onto a lightly floured surface and divide it into 6 equal portions (if you’d like to make rolls) or 2 equal portions (if you’d like to make a loaf) (using a sharp knife or a dough scraper works well). Shape each into a ball or loaf and place on a parchment-lined baking sheet (try not to handle the dough too much at this point).

dough

individual roll, before the fermentation period

7. Cover with plastic wrap and let rise for 15 minutes while you prepare the topping.

dough after

dough after the fermentation period, it has risen!

8. Coat the top of each roll or loaf with the topping as described above. While the original recipe recommends letting them stand for 20 minutes after applying the topping, I got better results by putting them directly into the oven.

the coated roll

the coated roll with the topping

9. Once you’ve applied the topping, bake in a preheated moderately hot 380ºF/190°C/gas mark 5 for 25-30 minutes, until well browned. Let cool completely on a wire rack before eating.

an AWESOME Sandwich

an AWESOME Sandwich on an AWESOME ROLL!

The sandwich is a prime rib, arugula, and home made honey mustard sauce…this was super awesome on this roll. The topping is sweet but not too sweet and it was crunchy yet moist….uuuuuugh I’m drooling thinking about it! LoL! All I have to say is make this and you won’t be disappointed!

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The Daring Cooks’ March 2012 Challenge – Brave the Braise!


Spicy Chicken Bokkeum Tang

Since I have a love/infatuation with Korean food, I decided to make a spicy braised chicken dish that is a popular Korean dish,  that I saw on the YouTube channel of Aeris Kitchen. She makes AWESOME Korean traditional dishes, and I have made several of them at my home, they are certifiably dee-lishus! O_o makes me hungry thinking about this recipe! I made this dish and as a side I made white rice and paired it with my homemade kimchi, also a recipe found on her channel!

yummy

yummy

Spicy food is my favorite, Korean food has the spice you need! It’s Salty, Sweet, Crunchy, Soft the flavors of Korean food will make anyone want to come back for more! Korean food consists of a meat dish, soup, rice and banchan, which is little vegetable and meet side dishes … like kimchi, pickled radish, seasoned dried squid, steamed or fried egg lots of things and all are tasty and unique in flavor! If you ever get the chance to try Korean food, jump at the chance, its a great experience!

Well lets start!!!!

Main Ingredients

  • 1 Whole Chicken, (i used chicken chicken thighs, you can use any cut of chicken you want!)
  • 2 Cups Onion
  • 2 Cups Potato
  • 1 Cup Carrot (i didn’t have any carrots!)
  • 3 Green Onions
  • 1-2 Hot Peppers (Optional, I used 1 ghost chili)
  • 1½ Cup Water

For Chicken

  • 1 Tbsp Cooking Wine
  • ¼ tsp Salt
  • ⅛ tsp Black Pepper Powder

Sauce Ingredients

  • 2 Tbsp Red Pepper Paste
  • 1 Tbsp Red Pepper Powder
  • 1 Tbsp Soy Sauce
  • ½ Tbsp Cooking Wine
  • 1 Tbsp Sugar ( i used truvia, a sugar substitute)
  • 1 Tbsp Honey or Corn Syrup (i used honey)
  • 2 Tbsp Minced Garlic
  • 1 tsp Sesame Seeds
  • 1 tsp Sesame Oil
  • 1 Pinch Black Pepper Powder

Instructions

Cut the chicken into 2×2 inch pieces. Don’t remove the skin, fat, or bones because that gives it good flavor.
Marinate the chicken with 1 Tbsp of cooking wine, ¼ tsp of salt, and ⅛ tsp of black pepper powder for at least 10 minutes.
Combine 5 Tbsp of red pepper paste, 3 Tbsp of red pepper powder, 2 Tbsp of soy sauce, ½ Tbsp of cooking wine, 1 Tbsp of sugar, 1 Tbsp of corn syrup, 2 Tbsp of minced garlic, 1 tsp of sesame seeds, 1 tsp of sesame oil, and 1 pinch of black pepper powder.
Mix the ingredients.
Cut 2 cups of onions, 2 cups of potatoes, 1 cup of carrots, 3 green onions, and 1 or 2 hot peppers into big chunk (1 or 1½ inch cubes).
Place the chicken in a big pan.
Add the potatoes, onions, and carrots on top of the chicken.
Pour the sauce on top.
Then pour 1½ cup of water on it.
While it is cooking, occasionally stir it so that all of the ingredients get covered with the sauce. Cook it for 30 to 35 minutes on high, or until the chicken and potatoes are completely cooked.
Reduce the temperature to low and add the green onions along with the hot peppers. Cook 2 more minutes and then turn off the heat. If you don’t want your food too spicy, skip the hot peppers.

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3 Wings in 1!!


Finger Lickin Chicken

Finger Lickin Chicken

This is a recipe for my Honey Garlic Chicken, Sweet and Spicy chicken, and Lemon Pepper chicken wings! These are fried, but you can definitely bake the wings and then add the flavors…sometimes I bake them in the sauces to give them more flavor. The Lemon pepper I used an already made seasoning, because I wanted to see how it tasted; usually I used lemon juice, butter and pepper and then add it to the wings. The honey garlic is the easiest, just honey, garlic and soy sauce (these are freaking yummy)! The Sweet and Spicy…I use Korean pepper paste, coconut water and other seasonings, if you don’t have pepper paste please feel free to use hot sauce!

the pack of wings i used yielded 8 for each flavor…these are awesome and you can’t eat just one! they are great as leftovers! 🙂

Lemon Pepper Wings

  • 8 -10 chicken wings
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 tbsp cake flour, (you can use regular flour also…1 1/2 tbsp all purpose flour and 1/2 tbsp corn starch
  • oil, for frying (if frying)
  • 3 tbsp lemon pepper seasoning (or 1/3cp lemon juice, 2tbsp butter, 2tbsp plack pepper)

Instructions

  1. Rinse the chicken with cold water and a little lemon juice, this helps clean the chicken.
  2. Pat the chicken dry and season with salt and pepper, and return to the bowl. leave a little water in it..this will help the flour stick to the chicken and make a batter, UNLESS you are baking the wings
  3. Add the flour and mix the chicken.
  4. Fry till Golden or bake till the juices run clear when a wing is pierced.
  5. Once wings are done, toss them into the lemon pepper seasoning. or see 6.
  6. Add the lemon juice, black pepper and butter in a microwave safe bowl and microwave for 1min or till the butter in melted and pour onto the baked or fried wings.   FINISHED
Lemon Pepper Chicken

Lemon Pepper Chicken

Honey Garlic Wings

*use the same recipe for the fried chicken wings or if you’re going to bake the wings…bake them at 375F for 25-30min depending on the size.

Sauce

  • 3-4 gloves of garlic
  • 2tbsp soy sauce
  • 1tsp mirin or white wine vinegar
  • 1/3cp honey
  1. In a saucepan add the ingredients and reduce the sauce, but don’t reduced to much because then it will harden into a brittle on the chicken.
  2. Once the sauce is the right consistency, add the fried or baked chicken into the sauce and mix until its evenly coating all the wings. AND YOU’RE DONE!
Honey Garlic Wings

Honey Garlic Wings

Sweet and Spicy Wings

*use the same recipe for the fried chicken wings or if you’re going to bake the wings…bake them at 375F for 25-30min depending on the size.

Sauce

  • 1tbsp Korean Pepper Paste (if you don’t have pepper paste u can use regular hot pepper sauce use 2tsp)
  • 1tbsp Ketchup
  • 1/2 coconut water
  • 2tbsp honey
  • salt and pepper to taste

 

  1. in a saucepan add the ingredients and let it thicken.
  2. Once thickened to ur liking (thin sauce or thick sauce) add in your wings and mix until evenly coated!
Sweet and Spicy Wings

Sweet and Spicy Wings

 

These are simple recipes and sauces to make, and it will spruce up any wing! Enjoy

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Butternut Squash Puree…..Easy Recipe!


butternut squash puree

butternut squash puree

This is a great puree to use when making butternut squash gnocchi,  and this is also the the puree i use in my butternut squash quick bread and muffin. Its simple and easy…you don’t need anything but a butternut squash, baking sheet, parchment or a silicon mat and of course an oven!

ingredients:

1 butternut squash

 

instructions:

Preheat oven to 350 F

Cut butternut squash in half lengthwise and remove seeds.

Place squash, cut side down, in a shallow pan on aluminum foil or Silpat-lined baking sheet.

Bake until squash is soft, approximately 45 to 60 minutes (depending on the size of your squash).

Remove from oven and let cool.

When cool, scoop out the cooked flesh/pulp (discarding the shell),

Place the pulp in a food processor and process until smooth.

Measure out the amount you need for this recipe, and reserve any remaining pulp (either in the refrigerator or freeze) for other uses.

NOTE: This Butternut Squash Puree may be substituted in any recipe that calls for pumpkin puree.

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