Spicy Korean Noodle Soup

Ingredients

1 cup cabbage, chopped

1 cup celery, chopped

1 cup broccoli, chopped

1 cup carrots, julienned

1 tsp sesame oil

2 tsp garlic, minced

2 Tbsp chili pepper flakes

4 cups water

2 tbsp soy sauce

2 tbsp chili pepper paste

1½ cup lentils, already soaked

Rice Noodles, rinsed well

Instructions

In a large pot heat sesame oil, minced garlic, and pepper flakes over medium heat.

Add in cabbage, celery, broccoli, and carrots and cook over low-medium heat for 7 minutes or until slightly softened.

Add in water, soy sauce, and chili pepper paste.

Stir in lentils and Konjac Shirataki noodles.

Combine all well and alter seasonings to taste.

Let simmer for 15-20 minutes.

Serve hot.

Try not to have huge florets of broccoli, they get in the way if too big in the soup when eating.

At this stage the veggies will smell delicious.

The lentils are great for some depth and protein. I added already soaked lentils, not raw ones. If you don’t have them don’t worry.

Curried Rice & Chickpeas

Ingredients
1 tbsp olive oil
1 small onion, minced
1 clove of garlic, minced
4 tsp red curry paste
1 cup white rice
1 cup vegetable stock
1 can coconut milk
1 can of chickpeas/garbanzo beans, drained & rinsed
15 ounces diced tomatoes, (if canned, drain)
1 cup green peas
Salt & Pepper to taste
⅓ cup cashews, chopped

Instructions
Heat olive oil over medium heat in a medium saucepan.
Add in onion, cover and cook for 5 minutes.
Add in garlic and curry paste and cook for an additional minute.
Stir in rice.
Add vegetable stock and coconut milk and bring mixture to a boil.
Reduce heat to simmer, season with salt & pepper to taste, cover and cook for 40 minutes.
Stir in chickpeas, tomatoes, and green peas.
Cook for an additional 10 minutes.
Serve hot, sprinkled with cashews if you wish.


This is 4 tsp of red curry paste. That may be pretty hot of some, I felt I could have added more. Really adjust to what you think the heat level of curry you can take.


The added cashews give a nice crunch and creaminess to the dish.

Churros & Chocolate Sauce

Ingredients

½ cup sugar

3 tsp cinnamon

1 stick of butter

1 cup water

1 tsp salt

1 cup flour

3 eggs

Vegetable Oil for frying

½ cup chocolate, milk or dark or both

1 cup heavy cream

Instructions

Mix sugar and cinnamon in a shallow bowl and set aside.

In a saucepan, melt butter, water, 2 tablespoons sugar, and salt.

Bring mixture to a boil then reduce heat to low.

Add flour and stir with a spatula until a ball forms.

Remove from heat and mix in eggs one at a time until well combined.

Place mixture in a ziplock bag and cut off the corner to thickness you would like for your churros.

Add oil to a deep frying pot or skillet, two inches deep, to 350 degrees F.

Meanwhile, place chocolate in a bowl and pour over the hot heavy cream.

Let sit for 1-2 minutes then whisk until smooth.

Pipe dough into hot oil, 2-4 inches long, using a spoon or knife to cut end of dough.

Fry churros for 6 minutes and place on paper towels take off excess oil.

Quickly toss in cinnamon sugar and serve immediately with chocolate sauce.

Lemon Roll

Recipe type: Breakfast

Prep time:  2 hours 20 mins Cook time:  33 mins Total time:  2 hours 53 mins

Yields: 12 Rolls

Serve with a glass of milk or cup of coffee or tea.

Ingredients

• Dough
• 2½ tbsp active dry yeast
• ¾ cup warm milk
• 1 stick unsalted butter, softened
• ¼ cup white sugar
• 2 tsp vanilla extract
• 4½ cups flour
• ½ tsp salt
• ½ tsp all spice
• 2 large eggs
• Zest of two lemons
• Filling:
• 1 cup white sugar
• ½ tsp all-spice
• 1 tsp powdered ginger
• Zest of one lemon
• 2 tbsp lemon juice
• 4 tbsp butter, softened
• Frosting Glaze:
• 4 oz cream cheese, softened
• 2 tbsp lemon juice
• 1½ cup powdered sugar

Instructions

1. Dough:
2. In a large bowl, combine yeast and milk and allow to sit for 5 minutes.
3. Mix in butter, sugar, vanilla, salt, all spice, and 1 cup of flour.
4. Add in eggs and lemon zest then the rest of the flour.
5. Knead for 5 minutes by Stand Mixer or by hand.
6. Place dough ball into a lightly greased bowl and cover with a damp towel and allow to rise for 1 hour.
7. Filling:
8. Combine sugar, all spice, ginger, and lemon zest together in a small bowl.
9. Really work the lemon zest into the sugar with your fingers.
10. Stir in lemon juice and add more if necessary for the mixture to remain thick but wet.
11. Frosting Glaze:
12. Whip cream cheese until light and fluffy.
13. Whip in lemon juice followed by powdered sugar and whip until smooth.
14. Assembly:
15. Lightly grease a 13×9 baking dish.
16. Pat out dough on a lightly floured surface into a large rectangle of 12×18.
17. Evenly spread butter over dough and then cover with filling mixture.
18. Roll up the dough tightly, ending with an 18 inch log.
19. Cut into 12 even rolls, 1.5 inches each, and place into backing dish.
20. Cover with damp towel and let rise for another hour.
21. Preheat oven to 350 F and bake rolls for 33 minutes.
22. Once out of the over cover with half of the glaze to melt into the rolls.
23. Refrost the whole pan after a few minutes or frost each roll individually.
24. Serve warm.

I zested 3 lemons for this recipe and it was a great amount. But lemons vary in zesting capabilities so zest what you think is best.

Work in the lemon zest with your fingers. This helps the sugar to really absorb all the lemon oils and you will really start to smell the wonderful infusing happening while doing it.

Cream Stew

Cream Stew  (Serves 4-6)

A little oil

400g chicken thigh fillet, cut into 2cm pieces

1 onion  (sliced into 2.5cm/1inch squares)

3 potatoes  (peeled and sliced into 2.5cm/1 inch cubes)

4 carrots

1 broccoli   (cut into small florets)

2 tsp chicken stock powder and 2 cups water

1/3 cup flour

2 Tbsp butter

3 cups milk

+/- 30g grated cheese

1.  Heat a little oil in a large saucepan.  Saute onions until softened.  Add Chicken and stir until browned over high heat.  


2.  Add potatoes, chicken stock and water.  Bring to boil and simmer.

3.  Meanwhile, peel and slice carrots into triangular chunks.  Add to saucepan.  Simmer.  There should be just enough liquid to cook everything, not too much.

4. Meanwhile, prepare the cream roux:

In a medium saucepan, melt butter over low heat. 

Add 1/4 cup of milk and the flour.  Whisk until smooth, over low heat.  Add the rest of the milk gradually, while whisking.

Continue stirring, increasing the heat until the mixture thickens and bubbles.  Add cheese if desired.

5.  Add the cream roux (step 4) to the stew, add broccoli, and bring to a gentle boil one more time.  Taste and season with salt and pepper.


Served in individual serving bowls with a separate bowl of steamed rice.  Or in the same bowl.  Eat with a spoon.