Korean Chicken Noodle Soup

Most of the recipes I have found online is for Chicken Ginseng noodle soup, but since I am sensitive to ginseng and usually can't fall asleep after having it, I changed the recipe to plain Chicken noodle soup.

1 whole chicken
5 cloves of garlic
2 seaweed sheets (the kind used to wrap sushi)
3 big green onions
korean noodle (there is enough soup for at least 4)
2-3 cups of Bok choy/spinach or squash.

Get a big stock pot and throw the whole chicken. green onion, garlic in it.
Bring to a boil and simmer for about an hour
Take out the chicken and pick all the meat. Toss everything back in. If you don't break up the chicken, the flavor doesn't get into the soup as well.
Simmer for another half an hour. Take out the carcass.
Add the seaweed sheets, noodle and vegetables.
Cook until the noodle is done according to the package.

I never knew chicken soup with seaweed can taste so good!

Chicken Donburi

I totally have to save this cuz it's SOOO good.

Ingredients

• 2 teaspoons salad oil
• 1 onion (6 oz.), peeled and thinly sliced
• 2 tablespoons minced fresh ginger
• 1 cup fat-skimmed chicken broth
• 1/4 cup soy sauce
• 4 teaspoons sugar
• 1/2 pound boned, skinned chicken breast, rinsed and cut into 1/4" strips
• 6 cups (about 6 oz.) baby spinach leaves, rinsed and drained
• 3 large eggs
• 6 cups hot cooked rice

Preparation

1. In a deep 10- to 12-inch frying pan over high heat, stir oil, onion, and ginger until onion is lightly browned, about 2 minutes.

2. Add broth, soy sauce, and sugar. Add chicken strips to pan. Bring to a boil.

3. Add spinach, cover, and cook until wilted, about 1 minute. Meanwhile, in a small bowl, beat eggs to blend.

4. Reduce heat to low, evenly distribute mixture in pan, and pour in eggs. With a spatula, push vegetables aside slightly so egg mixture can flow down through sauce. Cover and cook just until eggs are softly set, 2 to 2 1/2 minutes.

5. Meanwhile, spoon rice into bowls. Top equally with egg-spinach mixture, including juices. Sprinkle with tomato.

Chicken Teriyaki

I seriously just made the best chicken teriyaki. I found this marinade online and it's simple but good.

1 lb chicken thigh (chopped into cubes)

1/4 cup dark soy sauce
1/4 cup sake wine
2 tablespoons mirin wine
1 tablespoon white sugar

Marinade for at least half an hour.

Stirfry

Add some green onions or sesame seeds if you'd like.

That's about it.

YUMMY!

Turkey pockets.

So my son was sick and won't eat anything that isn't crunchy. He managed to eat a good amount of Greek spanakepedis (something like that), so I made this dish for him. And he loved it!

Puff pastry
.75 lb ground turkey
8 oz mushroom
1/2 onion
1.4 tsp thyme
pinch of salt
1.5 TSP brandy
1/4 cup of whole milk
.5 tsp dijon or yellow mustard

Thaw 1 sheet of puff pastry
Sautee mushroom, onion for about 3-4 min on medium high heat
Add turkey to the pan and the rest of the ingredients minus puff pastry
Cook until turkey is well done
Break the puff pastry in 3 following the crease of the sheet
Grease a baking pan
Place 1 small sheet of puff pastry in the pan
Add 1/3 amount of turkey mixture on one side of the sheet
Roll the sheet over to make a pocket/turnover. Make sure the edges are sticking well together.
Repeat for 2 more pockets
Bake in 425 degree oven for about 25 min or until golden and flaky.

Chicken and rice casserole

I found this from foodnetwork! Paula Dean is very good indeed. I changed the recipe to make it a little healthier. Watch for the salt content though, those condensed soup isn't exactly the healthiest ingredient out there with all the hydrogenated oil and salt.

Ingredients

• 1.5 cup wild rice
• 1/2 lb shrimp, 1 lb chicken
• 1 TB butter, 1 TB olive oil
  
• 1/2 green bell pepper, seeded and chopped
• 1/2 onion, chopped
• 2 cups of broccoli
  
• 1 (10 3/4-ounce can) low fat condensed cream of mushroom soup
• 2 cups low fat grated sharp Cheddar
• Salt and pepper

Directions

Cook the rice in rice cooker.

Heat the butter in saucepan and saute the pepper, broccoli and onion until soft, about 5 minutes.

Remove the veggies and sautee the chicken and shrimp. Season with salt and pepper.

Preheat oven to 325 degrees F.

In a large bowl, combine the rice, soup, 1 1/2 cups of cheese, shrimp and vegetables. Add salt and pepper, to taste. Mix well. Spray a 9-inch square aluminum cake pan or an 11 by 7-inch glass casserole dish with vegetable spray. Place the mixture in the pan and top with remaining 1/2 cup cheese. Bake for 30 minutes, until bubbly.

Fish Congee

I have no idea how it happened, but I copied a fish congee recipe for myself that I found online and somehow her entire post got here. I was going to modify it to my likings but I guess my modifications didn't make it here. Woops. Sorry to whoever that post was from. Anyways, here is a fish congee recipe that I made the other day that was really easy to make. Let's try this again.

Ingredients

1.5 cup of rice

1 slice of ginger

1 big fillet of cod), cut into cubes

salt

2 scallion

2 small bok choy, rough chopped

Marinate for fish

1-2 tbsp oysters sauce

1 tbsp soy sauce

1 tbsp seasame oil

0.5 tsp white pepper

Method

1. Marinade fish.

2. Add rice and water as instructed on the the rice cooker for porridge level. Let porridge cook.

3. When porridge is finished (mine was too watery to eat then. Add the rest of the ingredients.

4. I know this is weird, but I turned the quick cooking setting on for my cooker. It cooks the rest of the ingredients and cook the rice some more to be of better consistency. It cooks for about another half and hour and that's all it takes to make congee!

Dumplings

4 packs wanton skin (rounds)

1 lb ground beef

1 cup kimchi*

1 bunch bu chu (Korean chives)**

1/2 onion, finely chopped

3 green onions, finely chopped

3 tbsp minced garlic

2 tbsp soy sauce

2 tbsp sesame oil

1 tbsp sugar

1 tbsp salt

2 tsp ground pepper

1 tsp juice of ginger

1 egg, beaten (to seal wanton skin)

cho kan jang (soy sauce with rice vinegar) :

4 tbsp soy sauce

2 tbsp rice vinegar

1 tsp go chu ga ru (Korean chili powder)- optional

Wash kimchi lightly to get rid of spicyness and squeeze the water out. (or if you like it hot, don't wash it.) Chop finely.

Wash chives, grain, chop into 1/8 inch pieces. In a large bowl, add everything, mix well to combine.

Put some egg around the wanton skin, take about 1/2 tbsp of filling and fold into a half moon shape. Make some ruffles.

Boil a big pot of water, add man du, bring to a boil, reduce to medium heat. Cook for 3-4 minutes until translucent. Drain, serve with cho kan jang (soy sauce with rice vinegar).

cool tip !
* You can substitute kim chi with blanched nappa cabbage, but I like the sourness of kimchi in dumpling. Try it.

** Chinese chives are fine. They are strong in flavor, a bit tough in texture.

Man du recipe is very forgiving. You can add blanched bean sprouts, chopped zucchini and mushrooms etc...If you like pork, chicken or turkey instead, use them. I personally don't like ginger pieces in dumplings, the juice of ginger blends much better with the rest of the ingredients. You can use finely chopped ginger if you like.

Jap chae noodle

1 pack dang myun(Korean starch noodle), soaked in hot water for 30 minutes, drained or Egg noddle

1 medium onion, thin sliced

1/2 carrot, thin julienne

1 bunch spinach, blanched, cut into 3 inches

10 oz thin slice beef

5 green onion

7 shiitake mushrooms, rehydrated, thin sliced

beef marinade : 1 tbsp soy sauce, 1 tbsp sugar, 1 tsp sesame oil, 1 tsp minced garlic,

1/4 tsp pepper, 1/2 tsp sesame seeds

shiitake marinade : 1/2 tsp soy sauce, 1 tsp sugar, 1 tsp sesame oil

dang myon seasoning : 1 and 1/2 cup water, 1/4 cup sugar, 2 tbsp soy sauce,

4 tbsp vegetable oil

oil to saute

salt and pepper

2 tbsp sesame seeds

In a non stick pan, add oil and saute vegetables.
All ingredients have to be cooked separately.
To use the same pan, start with light color vegetable.
An ideal order will be onion - green onions - carrot - shiitake mushrooms - beef.
The vegetables don't have to get any color, just need to be softened.
Saute and move to a big bowl to cool a little bit.

Put a non-stick wok or large pan on a medium heat.
Add dang myon seasoning, pour in dang myon.
Bring to a boil, stir occasionally for a few minutes until dang myon absorbs water.

In about 10-15 minutes they start to stick together.
From this point, stir constantly until the noodle gets soft and translucent.

Take off from the heat, let cool for a while.
If needed cut the length.

Mix with vegetables, sesame seeds, salt and pepper to taste.

Vegetable Beef soup

Ingredients

• 2 teaspoons cooking oil
• 1/2 lb lean ground beef
• 1 (14 ounce) can whole tomatoes, broken up, with juice
• 10 ounces frozen mixed vegetables
• 1 cup onion, chopped
• 4 cups water
• 1 tablespoon beef bouillon powder
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon thyme, ground

Directions

1. 1

   Heat cooking oil over medium heat in large saucepan and add ground beef.

2. 2

   Scramble fry until browned and crumbly. You can drain the hamburger and add back to pot, that is up to you.

3. 3

   Add remaining ingredients and stir, bringing to a boil.

4. 4

   Cover and boil slowly, turning down heat as needed.

5. 5

   Simmer about 20 minutes or until vegetables are tender but not too soft.

6. 6

   Serve with crackers, rolls or sandwiches.

Homemade Pizza!

Well not totally, I do use a box, but this took less than half an hour!

ZUCCHINI PIZZA

CRUST: 4 c. zucchini, grated 1 med. onion, grated 1 med. pepper, grated 4 oz. Mozzarella cheese, grated 4 oz. Cheddar cheese, grated 2 eggs 3 tbsp. Bisquick 1/4 tsp. salt (optional) Combine all ingredients and pour into a 9 x 12 inch baking dish. Bake in a preheated 375 degree oven for 15 minutes. TOPPING: 1 lb. ground beef or turkey 1 onion, minced 1 (14 oz.) jar Ragu Pizza Quick sauce 2 oz. Mozzarella cheese, grated 2 oz. Cheddar cheese, grated Brown the meat and onion lightly. Add the pizza sauce and spread on the crust. Sprinkle the cheese on top. Bake at 375 degrees for 25 minutes or until lightly browned. Serves 6.

Cod Jeon

All I have at home are some cod but I had to make a simple lunch. So I found this awesome recipe from Maangchi.com. I have to say her recipes really rock!


Cod filets (400 grams), flour, olive oil, garlic, salt, ground black pepper, eggs, a red chili pepper, soy sauce, vinegar

1. Prepare fresh or frozen cod. If you use frozen fish, thaw it out in the refrigerator.


2. Rinse the filets in cold water and gently dry them using a paper towel or cotton cloth


3. Slice it thinly and put it in a bowl.


4. Sprinkle 1 ts of salt, 2 cloves of minced garlic, and 1 pinch of black pepper into the bowl of cod slices and gently mix it up by hand.


5. Pour 1 cup of flour into the bowl with the cod, and mix it quickly and gently with your hand so that the cod is lightly breaded.


6. Beat 2 eggs in a small bowl and add a pinch of salt.


7. Add 1 chopped green onion and red chili pepper into the beaten eggs.


8. Heat a pan on the stove over high heat.


9. Add 1 TBS of olive oil or vegetable oil on the pan.


10. Piece by piece, dip your breaded cod into the beaten eggs, and then place the pieces on to the heated pan.


11. Lower the heat to medium and cook it.


12. Turn it over using a spatula or spoon.


13. Add more oil if needed.


14. On a big plate, place green lettuce on the bottom and place the cooked fish (in Korean, we now call it “jeon”) on it.


15. Serve it with a dipping sauce.

* Dipping sauce: Mix 2 TBS of soy sauce and 1 or 2 TBS of vinegar

orange chicken

Never thought I'll say this, but Panda Express's orange chicken recipe was actually really good!

2/3 pound boneless chicken pieces, skinned
1/3 egg
1/2 teaspoon salt
White pepper
Oil (for frying)
1/6 cup cornstarch PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1/3 tablespoon cornstarch
1/12 cup flour
1/3 tablespoon minced ginger root
1/3 teaspoon minced garlic
1/3 dash crushed hot red chilies
1/12 cup chopped green onions
1/3 tablespoon rice wine
1/12 cup water
1/3 teaspoon sesame oil
***Orange Chicken Sauce***
1/2 tablespoon soy sauce
1/2 tablespoon water
1 2/3 tablespoon sugar
1 2/3 tablespoon white vinegar
Turn this recipe into a puzzle! [click]

Directions:

Cut chicken pieces into 2-inch squares and place in large bowl. Stir in egg, salt, pepper and 1 tablespoon oil and mix well. Stir cornstarch and flour together. Add chicken pieces, stirring to coat. Heat oil for deep-frying in wok or deep-fryer to 375 degrees. Add chicken pieces, small batch at time, and fry 3 to 4 minutes or until golden and crisp. (Do not overcook or chicken will be tough.) Remove chicken from oil with slotted spoon and drain on paper towels. Set aside. Clean wok and heat 15 seconds over high heat. Add 1 tablespoon oil. Add ginger and garlic and stir-fry until fragrant. Add and stir-fry crushed chilies and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce and bring to boil. Add cooked chicken, stirring until well mixed. Stir water into remaining 1 tablespoon cornstarch until smooth. Add to chicken and heat until sauce is thickened. Stir in 1 tablespoon oil and sesame oil. Serve at once. You may want to add grated zest of 1 orange to the sauce ! for flavor.

Note: You have scaled this recipe to serve/make 2 (originally serves/makes 6). Please adjust for pan sizes, cooking times, measurements in the directions, and divided ingredients accordingly.

This recipe from CDKitchen for Panda Express Orange Chicken serves/makes 2

Asian Salmon cake recipe

Salmon Cakes:
1/4 cup peanut oil
2 garlic cloves, minced
1 shallot, minced
1 tablespoon grated fresh ginger
1 to 2 red or green chiles, minced
1 1/2 pounds skinless boneless salmon fillets, cut in small cubes
1 cup fresh bread crumbs (4 slices white bread with crusts removed pulsed in the food processor)
2 tablespoons finely chopped fresh cilantro leaves
2 tablespoons mayonnaise
1 lemon, juiced
1 large egg white
Sea salt and freshly ground black pepper
2 tablespoons peanut oils

Bok Choy:
2 tablespoons peanut oil
2-inch piece fresh ginger
2 heads baby bok choy, halved lengthwise
1/4 cup water
3 tablespoons low-sodium soy sauce
1/4 cup oyster sauce
1/2 lemon, juiced
1 tablespoon brown sugar

Toasted sesame seeds, chopped cilantro leaves, and sliced green onion, for garnish

To make the salmon cakes: Heat 2 tablespoons of the peanut oil in a skillet over medium heat. Add the garlic, shallot, ginger, and chiles; saute for a few minutes to release the flavor. Remove from heat to cool slightly.
In a mixing bowl, combine the salmon, bread crumbs, cilantro, mayonnaise, lemon juice and egg white. Scrape the garlic/ginger oil into the salmon mixture; season with salt and pepper. Fold the ingredients together gently but thoroughly, taking care not to mash the salmon too much. Using your hands, form the mixture into 4 salmon cakes, they should be moist and just hold together.

Coat a non-stick skillet with the 2 tablespoons of peanut oil and bring it to a slight smoke over medium heat. Fry the salmon cakes until brown, about 4 minutes on each side, turning carefully with a spatula. Keep warm on a plate lined with paper towels.

To make the bok choy: Return the skillet to the heat and coat with the 2 tablespoons of peanut oil and heat until almost smoking. Split the piece of ginger open with a knife then whack it with the flat side of the knife. Lay the ginger pieces in the oil, cut-side down to let it start to perfume. Pan-fry the bok choy, cut-side down, for a couple of minutes to give it some color. Add the water and cook another minute to steam the bok choy; carefully remove it to a plate. Add the soy sauce, oyster sauce, lemon juice, and brown sugar. Cook and stir for 3 minutes until the sauce is the consistency of syrup.

Serve the salmon cakes with the bok choy, and drizzle the brown sauce over the whole thing. Garnish the dish with the toasted sesame seeds, cilantro, and green onion.

Oven baked chicken

I made this dish the other day which turned out to be sooo delicious. It's so easy to make too. It tastes even better in a chicken salad the day after!

Ingredients:
4 large chicken thighs
1 egg, beaten
2 tablespoons half and half
1/2 cup seasoned bread crumbs
1/2 cup potato flakes
1 teaspoon garlic salt, optional
3 tablespoons melted butter
1 tablespoon oil

Directions:

Wash chicken thighs, pat dry. Set aside.

In a small bowl, beat egg and half and half.

In another bowl, combine the bread crumbs, the potato flakes and the garlic salt, if used.

Dip chicken thighs in egg mixture. Then roll the thighs in crumb mixture.

Place chicken thighs in a baking pan. Sprinkle with melted butter and oil.

Bake at 400 for about 35 minutes. Increase temperature to 450.

Bake for another 10 to 15 minutes, depending on thickness of thighs, until chicken is tender and done to your liking. Juices should run clear when pierced with a fork.

Another zucchini pancake

This one is probably easier to make but it's not as Korean. My son keeps asking for more of this. I got it off of Curry House's website.

INGREDIENTS:
	1 x 8 oz. package House Tofu Shirataki Noodles
	2 large eggs, beaten
	½ cup biscuit mix
	½ tsp. salt
	¼ tsp. pepper
	¼ cup green onions or scallions, chopped
	2 cups zucchini, shredded
	2 Tbsp. butter or oil

PREP TIME: 15 minutes COOK TIME: 15 minutes
DIRECTIONS:
	Prepare noodles according to package directions, below. Cut into 2-3 inch lengths. Combine eggs, biscuit mix and seasoning in a bowl. Stir in noodles, green onions and zucchini. Heat a flat skillet over medium heat, add one Tbsp. butter. When hot, scoop 1/3 cup mixture at a time onto the skillet, as for pancakes. Cook until underside is golden. Flip over and cook the other side. Place on a platter and keep warm. Make more pancakes with remaining butter and batter mixture. Makes about six 4-inch pancakes.

korean pancake

Ingredients:
½ cup of flour, 2/3 cup of water, 1ts salt, 1 egg, vegetables: green onions, chives, zucchini, chili pepper), 2/3 cup of chopped scallop an shrimp, vegetable oil

1. In a big bowl, place ½ cup of flour, 1 ts salt, 2/3 cup of water and mix it.
2. Chop ½ cup green onions and 3 cup of Asian chives, and shred zucchini to make 1/ 2 cup. Total cups of vegetables will be 4 cups
3. Put chopped vegetables into the mixture of flour and mix it up.
4. Chop 2/3 cup of shrimp, scallop, or squid (optional)
5. In a big heated pan, put some oil and spread the vegetable pancake batter thinly and lower the heat down to medium.
6. Place the chopped seafood over the top and press it with a spoon or spatula.
7. When the pancake is cooked about 80 %, beat one egg and spread it in the center of the pancake and turn it over using spatula or flip it
8. Add more oil if needed, and serve it hot with dipping sauce by mixing 1 TBS of soy sauce and ½ TBS of vinegar.

*Tip: To make it crispier, add oil more generously and spread the pancake mixture thinly. If your pan is not big enough, I suggest making 2 pancakes.

Maangchi rocks!

I found this korean lady who posts her cooking process on youtube!! This makes cooking korean food WAY easier!

I tried her Soon tofu and vegetable pancake. Both were awesome!!!!

Soon tofu
Ingredients:

• 12 dried anchovies
  
• 1/3 cup of kelp, half onion, 5 cloves of garlic, 3 shiitake mushrooms
  
• 100 grams of beef, 1 cup of mixed seafood, 3 shrimp
  
• 2 green onions, 1 green chili pepper
  
• 2-5 TBS of hot pepper flakes
  
• olive oil, sesame oil, 2 tubes of soon du bu
  
• 2 TBS of fish sauce, and 2 eggs

Prepare stock to make tasty Soon du bu:

1. Pour 5 cups of water into a pot and add 12 dried anchovies after removing intestine part.


2. Add half onion, some dried kelp (about 1/3 cup), 3 dried shiitake mushrooms, 5 cloves of garlic and boil it over high heat.


3. Approximately 10 minutes later, lower the heat to low medium heat and boil it for another 20 minutes.


4. Set aside the stock and take out the mushrooms and chop them into small pieces.


5. Heat your earthen ware (or ceramic pot) on the stove and put 2 ts of olive oil.


6. Chop 100 grams of beef and put it into the pot and stir it.


7. Add the chopped shiitake mushroom and stir it.


8. Add 2 TBS – 5 TBS (1/4 cup) of hot pepper flakes and keep stirring.
   * Tips:
   2 TBS---mild
   3 TBS---medium
   4 TBS---hot
   5 TBS (1/4 cup)---suicidal hot ! : )


9. Pour 2 cups of the stock you made. It will be sizzling. Don’t be afraid! It’s just TOFU stew! : )


10. Add 1 cup of mixed seafood and 3 shirimp.


11. Cut the 2 tubes of Soon du bu (soft Tofu) in half and squeeze it out into the pot and break the tofu with a spoon several times in the pot.


12. When it boils, add 2 chopped green onions and 1 green chili pepper.


13. Crack eggs and drizzle some sesame oil before serving.

Simple Pasta Bake

This is a very simple dish to make!

Ingredients

• 3 cups penne pasta, cooked and drained
• 1 (27 1/2 ounce) jar pasta sauce
• 1 (8 ounce) package shredded mozzarella cheese, divided in half
• 2 cups canned sliced mushrooms
• 2 cups thin yellow squash, slices halved
• 2 cups zucchini, slices halved
• 1/2 cup grated parmesan cheese, divided in half (2oz)

Directions

1. Combine pasta, sauce, half of mozzarella cheese, vegetables and half of Parmesan cheese.
2. Spoon into 13x9 inch baking dish.
3. Top with remaining mozzarella cheese and Parmesan cheese.
4. Bake at 350°F for 25 minutes or until heated through.

BBQ chicken

There are days when i just want to use the crockpot and let it do all the work. This is simple recipe for a homemade bbq chicken. The sauce uses a lot of ketchup though, so make sure there is enough in the fridge!

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 1/2 cups tomato ketchup
• 3 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce
• 1 tablespoon cider vinegar
• 1 teaspoon ground red hot pepper flakes, or to taste
• 1/2 teaspoon garlic powder

Preparation:

Combine all ingredients for the sauce in the slow cooker. Add the chicken, try to coat it well with the sauce.

Cook on high 3-4 hours, or until chicken is fully cooked all the way through. Then shred or cut up the chicken, and replace it in the Barbecue sauce in the pot; mix it all up so all the pieces are coated.

You can keep the slow cooker on low to keep the chicken warm for serving on hard rolls.

Oven Fried fish

This is very simple but very good. I don't have crackers so I just use breadcrumbs. It works the same! I would try to flip it toward the end so both sides are crunchy though.

4 tablespoons (1/2 stick) unsalted butter
2/3 cup crushed crackers (I use Ritz)
1/4 cup grated Parmesan cheese (about 1-ounce)
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1 pound sole, scrod, perch or other mild-tasting fish fillets
Lemon wedges

Preheat oven to 350 degrees F.

Melt the butter in a 9 by 13-inch pan in the oven. While it melts, combine everything else except the fish in a pie pan. Dip the fish around in the melted butter, dip each piece in the crumb mixture, and return it to the baking pan. Bake the fillets for 20 to 25 minutes, or until the fish flakes with a fork. Serve with lemon wedges, and good luck to you

Shrimp Cake

My son LOVES this. I don't really like that it's fried, so i think I'll try to bake it next time. Wonder if it'll still be good???

1/2 pound shrimp, minced
1 garlic clove, minced
2 scallions (white and green parts), minced
1/2 teaspoon salt
1/2 cup all-purpose flour
4 teaspoons sherry
Olive oil
Process or blend the shrimp with the garlic, scallions, salt, flour, sherry, and enough water to make a thick batter. Let stand, covered with plastic film, for 1 hour. Then fry, in drops of 1 heaping teaspoon, into the oil poured to a depth of 2 inches in a pan, for about 1 minute each side, or until golden brown. Drain on paper towels.

Rachel Ray's honey mustard chicken

Super easy, super yummy

2 tablespoons vegetable oil
1/2 red onion, chopped
1/4 cup apple cider vinegar
1/4 cup brown sugar, a couple of handfuls
1 cup chicken stock
1/2 cup prepared honey mustard (recommended: Honey Cup brand)
1/2 teaspoon allspice, eyeball it
1/2 teaspoon curry powder, eyeball it
4 pieces boneless, skinless chicken breast
4 boneless, skinless chicken thighs
Vegetable oil, for drizzling
Salt and freshly ground black pepperPreheat grill pan or griddle over medium high heat.

Pour 2 tablespoons vegetable oil into a small saucepan over moderate heat. Add red onions and saute 3 to 5 minutes. Add vinegar and reduce by half, 1 to 2 minutes. Add brown sugar and cook 1 minute to incorporate. Whisk in broth and honey mustard, allspice and curry. Bring sauce to a bubble and reduce heat to lowest setting.

Coat chicken with a drizzle of oil and salt and pepper, to your taste. Place chicken on hot grill and cook 4 or 5 minutes, then turn. Baste chicken liberally with sauce and cook another 5 minutes. Turn once again and baste. Cook 2 or 3 minutes more to cook through and transfer chicken to a platter and serve.

Yummiest pancake ever

This is a very simple pancake recipe. I never knew that blending the ingredients make such a big difference. I actually make this for my son when he's teething and won't eat anything else. I did however add a little bit of sugar, and put in some vegetables. It's a pretty healthy meal since it's got plenty of protein from the egg, vegetables (when I put it in), and whole wheat flour.

Ingredients:

1 c. whole wheat
1 c. milk
1/2 c. oil
1/2 c. milk
4 tsp. baking powder
2 eggs
Blueberries
Bananas

Directions:

Blend whole wheat and milk in blender for 4 minutes and then add all the other ingredients and blend 4 more minutes and then let sit for 2 minutes. Pour on hot griddle and place fruit on each cake as fast as possible. Batter will keep in refrigerator for 1 week. May need to thin with a little milk.

Wedding Soup

Here is another really simple and good Rachel Ray recipe. Wedding soup is basically an Italian meatball soup.

2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream
2 carrots, peeled and chopped
2 ribs celery, chopped
1 medium onion, chopped
2 bay leaves, fresh or dried
Salt and freshly ground black pepper
1 pound ground beef, pork and veal combined
1 egg, beaten
2 cloves garlic, minced
1/2 cup grated Parmigiano-Reggiano or Romano, a couple of handfuls
1/2 cup plain bread crumbs, a couple of handfuls
1/2 teaspoon freshly grated or ground nutmeg
6 cups chicken stock or broth
2 cups water
1 1/2 cups dried pasta, rings, broken fettuccini or ditalini
1 pound triple washed fresh spinach, coarsely chopped
Grilled 4 Cheese Sandwiches, recipe followsIn a deep pot over medium heat add oil, chopped carrots, celery and onions and bay leaves. Season with salt and pepper. Cover pot and cook veggies 5 or 6 minutes, stirring occasionally.
While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper, nutmeg.
Uncover your soup pot and add broth and water to the pot. Increase heat to high and bring soup to a boil. When soup boils, reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot. You are making meat dumplings that will cook in the broth. When you are done rolling the meat, add pasta to the soup and stir. Cover and simmer soup 10 minutes. When pasta is tender, stir in chopped spinach in batches. When spinach has wilted into the soup, the soup is done and ready to serve. Adjust your seasonings. Serve soup with crusty bread or grilled 4 cheese sandwiches.Grilled 4 Cheese Sandwiches
Recipe courtesy Rachael Ray
2 tablespoons extra-virgin olive oil, 2 turns of the pan
3 tablespoons butter
1 clove garlic, cracked away from skin
8 slices crusty Italian semolina bread
1 cup shredded provolone
1 cup shredded mozzarella
1/2 cup grated Parmesan or Romano
1 cup shredded Asiago
* All of these cheeses are available in specialty cheese case and dairy aisle already shreddedIn a small skillet over medium low heat, combine oil, butter and garlic. Cook garlic in butter and oil gently for 2 or 3 minutes. Remove garlic butter mixture from heat.
Place a large nonstick skillet on the stove over medium high heat. Using a pastry brush, brush 1 side of 4 slices of bread with garlic oil and place buttered side down in skillet. Top each slice with equal amounts of the 4 cheeses, distributing them equally over the 4 slices. Top each sandwich with another slice of bread brushed with garlic butter, buttered side up. Flip the grill cheese sandwiches a few times until cheeses are melted and gooey and bread is toasty and golden. Cut grilled 4 cheese sandwiches from corner to corner and serve.

Sweet and sour shrimp

Restaurant quality sweet n sour shrimp. We all love it!!


6 tablespoons chicken stock or water
3 tablespoons ketchup
3 tablespoons sugar
3 tablespoons pineapple or orange juice
2 tablespoons vinegar
2 teaspoons soy sauce
3/4 teaspoon crushed red pepper flakes
2 teaspoons cornstarch
1 pound shrimp
2 teaspoons minced ginger
2 teaspoons minced garlic
2 tablespoons peanut or vegetable oil
1 cup thinly sliced onions
1 cup 1-inch chunks green bell peppers
1 cup pineapple chunks
12 maraschino cherries
6 tablespoons thinly sliced green onions
Hot white rice, accompanimentTo make the sauce, in a bowl, combine 1/4 cup of stock, the ketchup, sugar, juice, vinegar, soy, and 1/2 teaspoon of the pepper flakes. Set aside.

In a small bowl, combine the cornstarch with the remaining 2 tablespoons of stock and stir to dissolve. Set aside.

In a bowl, toss the shrimp with the ginger, garlic, and remaining 1/4 teaspoon pepper flakes. Set aside for 10 to 20 minutes.

Heat a large wok over high heat. Add the oil, swirling to coat the sides and bottom of the pan. Add the shrimp, garlic, and ginger and stir-fry until pink, about 2 minutes. Remove from the pan. Add the onions and peppers and stir-fry until crisp-tender, about 2 minutes. Add the sauce and cook, stirring, until the sugar dissolves. Add the cornstarch mixture and bring to a boil. Return the shrimp to the pan and add the pineapples, cherries, and green onions. Cook until the sauce is thick, about 1 minute.

Remove from the heat and serve over rice.

Curry pot pie

SOOOO GOOOD

4 cups frozen vegetable mix, peas, carrots
1 to 2 tablespoons canola oil
3 tablespoons butter
1 cup chopped onion
1 cup chopped celery
1 1/2 cups low sodium chicken broth
1/2 cup milk
3 tablespoons flour
1 teaspoon curry powder
2 tablespoons dried parsley
1 teaspoon salt
1/2 teaspoon fresh ground pepper
2 cups cubed cooked chicken
1 package puff pastryPreheat oven to 400 degrees F.
Toss frozen vegetables with canola oil and spread evenly onto a sheet pan. Place into oven and cook until golden brown.
In a saute pan heat 1 tablespoon of butter and sweat the onion and celery. In another saucepan, heat the broth and milk. Add 2 more tablespoons of butter to the celery mix and cook out the water. Add the flour and curry and cook for 1 to 2 minutes. Whisk in the hot milk mixture and cook until thickened. Add the parsley, salt and pepper. Toss the browned vegetables and the chicken. Pour into a shallow baking pan, or a large terra cotta pot base, lined with foil, and top with 6 to 8 circles of puff pastry. Place into the oven and cook until puff pastry has browned and the mixture is hot and bubbly, about 25 minutes.

Heavenly meatball

Yummmy

Danish Meatballs

Meatballs

• 2 pounds lean ground beef
• 1/3 cup finely chopped fresh parsley
• 1 cup finely chopped onion
• 2 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1/2 teaspoon nutmeg or mace
• 3/4 cup sifted all-purpose flour, divided
• 1 cup milk
• 1 egg
• 2 tablespoons butter

Sauce

• 2 tablespoons flour
• 1 beef bouillon cube or equivalent beef base or granules
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 2 cups water
• 2 tablespoons chopped parsley, optional

In a large bowl, lightly combine ground beef with 1/3 cup parsley, onion, 2 1/2 teaspoons salt, 1/2 teaspoon pepper, nutmeg, and 1/4 cup of the flour. Add milk and egg; stir just until ingredients are blended.

Shape meat mixture into 24 meatballs, about 2 inches in diameter; roll meatballs in remaining 1/2 cup flour. Heat butter in a large heavy skillet; brown meatballs on all sides and cook for about 20 minutes, or until done. Remove to a warm platter and keep warm while making sauce.

Drain off all but 2 tablespoons of drippings from the skillet. Add flour, bouillon cube or granules, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Gradually add 2 cups water, stirring until smooth. Bring sauce to boiling point, stirring constantly. Spoon some of the sauce over the meatballs then sprinkle with parsley if desired. Serve remaining sauce at the table.

Yaki soba

I never knew it's this easy to make yaki soba. It really is quite flexible and you can put whatever veggetable or meat you like in there

1 yakisoba noodle package
1/4 cup of onion
4 oz mushroom
4 oz broccoli
4 oz green peas and carrots, chopped
8 oz of chicken
salt
pepper
Worcestershire's sauce
soy sauce
sugar
oil

Heat a tablespoon of oil in pan
Sautee all vegetables and meat until cooked through
Remove vegetables from the pan
(cook the noodle, follow instructions on package. here is what mine says)
Put 1/4 cup of water and a couple tablespoon of oil in the same pan
Add noodle and loosen the noodle up
Add vegetables back in
Add some soy sauce, worcestershire's sauce, sugar. You can just eyeball and do it by taste

Ta da. Yakisoba!

Balsamic Chicken

I don't remember where i found this online but it is so simple it is easy to recall. It is so simple but so easy to make.

1 lb onion, rough diced
4 chicken thigh
1/2 tsp pepper
1/4 tsp oregano
1/2 tsp thyme
5 tsp balsamic vinegar
2 tbsp Olive oil

1. Heat the oil in medium heat in a pan
2. Sautee onion for 5 min with 1/4 tsp pepper
3. Add chicken, 1/4 tsp pepper, oregano, thyme, 4 tsp balsamic vinegar to the pan.
4. Bring to a boil and lower the heat. Cover and simmer for at least 25 minutes
5. Check for the readiness of the meat. If the thighs are cooked, crank up the heat and boil off the liquid for about 2 min. Then splash with the last tsp of vinegar and cook for another minute.

That's it!

Another yummy shrimp recipe

Found this after I was desperate to make something for my son when I only had shrimp. It was YUMMY. I kept hoping he won't finish the food, so I can.

Asian Grilled Shrimp ingredients list:

1 lb of shrimp.
3 garlic cloves, whole, smashed.
3 slices of fresh ginger.
1 tablespoon of rice wine.
1 tablespoon of soy sauce.
1 tablespoon of honey.
1 tablespoon of sesame seeds.
2 teaspoons of five spice powder.
1 teaspoon of sesame oil.

Instructions for Asian Grilled Shrimp:

Combine all of the ingredients in a sealable bag and mix thoroughly.

Leave to marinate for about 30 minutes.

Preheat your grill to high.

Oil the grill. Remove the shrimp from the marinade and place straight on the grill.

Cook for 2 minutes per side until it turns pink.

Put the rest of the marinade in a saucepan and bring to a simmer.

Reduce by half and drizzle over the grilled shrimp.

Shrimp Scampi

This is an okay dish that takes close to no time to make. I've had better shrimp scampi but they take much longer to make than this. Since I don't have that much time during the day, this one will do when I crave for some shrimp Scampi.

2 pounds shrimp, peeled and deveined - tails left on
Salt and freshly ground black pepper
Olive oil
1 small onion, sliced thinly
2 tablespoons chopped garlic
1 lemon, juiced
1/2 cup white wine
1/2 cup shrimp stock, recipe follows
2 tablespoons cold butter
2 tablespoons chopped parsley leaves
Lemon slices, for garnish
Rice, as accompanimentSeason the shrimp thoroughly with salt and pepper. Heat a large saute pan over medium-high heat. When the pan is hot, add enough oil to lightly coat the pan. Add the shrimp and quickly saute until just starting to turn pink, but not cooked through. Remove from the pan and set aside. Add the onions and saute just until they begin to soften, about 3 minutes. Add the garlic and cook another 30 seconds. Add the lemon juice, white wine, and stock, and reduce by 2/3, about 5 minutes. Add the shrimp back to the pan and swirl in the butter. Finish with the parsley and check for seasoning. Garnish with lemon slices and serve over rice.

Chicken noodle soup

Some days I just don't feel like cooking much, and chicken noodle soup is easy but comforting. This one takes less than half an hour to make.

1/2 medium onion, thinly sliced
1 small carrot, thinly sliced
2 stalks celery, thinly sliced
2 sprigs fresh thyme
2 sprigs flat-leaf parsley
6 cups homemade or low-sodium canned chicken broth
1/2 cup water
4 teaspoons salt and freshly ground black pepper
1/3 pound egg noodles (preferably wide ones)
1-1/4 cups shredded cooked chicken (meat from about one breast)
1 tablespoon flat-leaf parsley leaves
1 tablespoon fresh dill frondsPut the onion, carrots, celery, thyme, parsley, chicken broth and water in a medium pot. Season with the salt and pepper to taste, and bring to a simmer over medium high heat. Simmer until the vegetables are almost tender, about 5 minutes.

Add the noodles and cook until tender, 5 to 8 minutes (depending upon the size of the noodles). Add the chicken, warm through, and then adjust the seasoning if necessary with salt and pepper. Serve garnished with parsley and dill leaves.

Yummy tuna croquette

Easy Easy recipe. Took almost no time but tastes o so yummy.

You can use some thousand island as dipping sauce, and maybe squeeze some lemon juice on it afterwards.

TUNA CROQUETTES

1 (6 1/2 oz.) can tuna 1 1/2 tbsp. butter 1/2 onion, chopped 3 tbsp. flour 1/2 c. milk Egg Bread crumbs Parsley Melt butter. Add onion and soften it. Remove from fire and add 3 tablespoons flour and stir in 1/2 cup milk. Keep stirring and then put back on fire until real thick. Put tuna in bowl and flake it. Add mixture and parsley. Sprinkle in bread crumbs until a ball is formed. Chill 2 hours in refrigerator. Form croquettes, any shape. Dip in egg and bread crumbs. Chill again until ready to cook. Fry in shortening or oil.

Spinach mushroom Lasagna

I had frozen spinach, dried mushroom and turkey one day and didn't know what to make. I search on foodnetwork and found a lasagna recipe with those ingredients. It turned out to be such a yummy dish. I made it for my son's birthday party and got plenty of compliments on the bechamel sauce. The ingredients may look long but it really doesn't take that long to make it.


8 tablespoons (1 stick) unsalted butter
1 pound button mushrooms, thinly sliced
1 cup finely chopped yellow onion
3 tablespoons minced garlic
1/2 cup all-purpose flour
7 cups milk
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
1 pound spinach, stemmed, washed, blanched and roughly chopped
3 cups grated Parmesan
2 tablespoons olive oil, plus more for coating casserole dish
2 pounds boneless skinless chicken breast
1 tablespoon Essence, recipe follows
1 pound oven-ready lasagna sheets
1 tablespoon butter, cut into 8 pieces

Melt the butter in a large saucepan over medium heat. Add the mushrooms and cook, stirring often until the mushrooms are browned and most of the liquid has evaporated, about 5 to 7 minutes. Add the onions and garlic to the pan and saute until soft and translucent, 3 to 4 minutes. Add the flour and cook, stirring with a wooden spoon, to make a light roux, about 2 minutes. Whisking constantly, slowly add the milk and continue to cook, stirring occasionally until thickened, 5 minutes. Add 1 1/2 teaspoons of the salt, pepper, nutmeg, spinach and 1 1/2 cups of the Parmesan and cook, stirring, until thickened, about 2 minutes. Remove from the heat. Place a piece of plastic wrap directly on the surface of the bechamel sauce until ready to assemble the lasagna.

Set a large, 12-inch saute pan over medium heat and add the olive oil. Season the chicken with the Essence and remaining 1/2 teaspoon of kosher salt and place in the hot pan. Sear the chicken, stirring occasionally, until golden brown and cooked through, about 4 to 5 minutes. Transfer to a plate to cool and set aside. When cool, cut into bite size pieces.

Preheat the oven to 375 degrees F.

Coat a 9 by 13 by 3-inch casserole with olive oil, and spread about 1/2 cup of the bechamel sauce on the bottom of the dish. Lay 3 sheets of pasta across the bottom of the dish and spread 3/4 cup of the bechamel sauce over the pasta. Sprinkle 1/4 of the chicken over the bechamel sauce, then sprinkle with 1/4 cup of the remaining Parmesan. Lay another 3 sheets of pasta over the chicken. Repeat 2 additional times with the remaining bechamel sauce, chicken, Parmesan, and pasta, ending with a layer of pasta covered with bechamel sauce. Sprinkle the remaining 1/2 cup of Parmesan over the bechamel sauce and scatter the butter pieces over the top. Place the casserole on a parchment paper-lined baking sheet and bake, uncovered, until bubbly and well browned, about 45 minutes. Remove from the oven and allow to cool for at least 20 minutes before serving.

Note: You may need slightly less than the entire package of lasagna noodles, depending on the pan used for the casserole. Also, you may be able to fit more than 3 pieces of pasta in each layer, depending. The pasta can be broken into smaller pieces to fill in the gaps.

Filet Mignon

My sister sent me this link and told me how it's super easy and super tasty. I haven't tried it yet but I got my steak all ready to be cooked this week with this recipe.

1 1/2 cups balsamic vinegar
3 tablespoons sugar
2 tablespoons butter
6 (5 to 6-ounce) filet mignon steaks (each about 1-inch thick)
Salt and freshly ground black pepper
2 ounces soft fresh goat cheese

Boil the balsamic vinegar and sugar in a heavy small saucepan over medium-high heat until reduced to 1/3 cup, stirring occasionally, about 18 minutes.

Meanwhile, preheat the broiler. Melt the butter in a heavy large skillet over medium-high heat. Sprinkle the steaks with salt and pepper. Cook the steaks to desired doneness, about 3 minutes per side for medium-rare. Transfer the steaks to a baking sheet. Crumble the cheese over the steaks and broil just until the cheese melts, about 1 minute. Sprinkle with pepper.

Transfer the steaks to plates. Drizzle the balsamic sauce around the steaks and serve.

Sweet n Sour pork chops

I found this on foodnetwork. I got a whole bunch of costco size pork chop and didn't know what to do with them. This recipe worked out great. It's so easy and so yummy. I would tenderize the meat first though.

Sweet-n-Sour Pork Chops Recipe courtesy Robin Miller

1 tablespoon sesame oil Salt and ground black pepper 4 (4-ounce) boneless pork loin chops 1 cup apricot preserves 2 tablespoons reduced-sodium soy sauce 1 teaspoon minced fresh ginger 1/4 cup chopped scallionsHeat oil in a large skillet over medium-high heat. Season pork chops all over with salt and black pepper and add to hot pan. Cook chops 2 minutes per side, until golden brown. Add apricot preserves, soy sauce and ginger and bring to a simmer. Partially cover and simmer 5 minutes, until pork is cooked through. Remove from heat and stir in scallions.

Technical Analysis

Technical Analysis is when someone uses a set of tools to build charts that look like large institutional investors. Why? They think that it helps figuring out the psychology behind other investors.

So technical = psychology based. Kinda weird hh?

It uses stuff like trading volumn, japanese charts, some logs, so I guess it's the math behind all of this charting that makes it "technical". Critic says this is not all that predictive of stock prices.

Here are some important glossary for stocks:

Book value - asset of the company. How much it can be sold for. Sometimes referred to book value of 1 share.

Return of appreciation - how much the stock increased in value.

Dividend Yield -

If qt div = 25%, stock price is 10 bucks.

Dividend Yield =

Ann. Div. P rice

=

$0.25* 4 $ 10

= 0.10 = 10%

Earning per share - total earning/total shares.

Market Capitalization - total shares outstanding * price per share

P/E: the ratio of Price/EPS (for the year). It tells you how $$ the share is. Usually under 20 is pretty good.

Real Estate Investment Trust - You get to own a share of the real estate. Usually companies that investment in real estate have a pretty good dividend yield.

Relative Strength - performance of stock over performance of the market. Investor's business daily uses a pt system of 1-99. 95 means it performs better than 95% of the stocks out there.

Dinner tonight - Lasagna Bolognese

I got this baby recipes book with lots of really simple recipes that are healthy and full of nutrients for babies and adults. One of the recipes that I really like is the Bolognese sauce. Instead of using canned tomato like most of the recipes; this uses fresh tomatoes. You can do anything you want with the Bolognese sauce. I made Lasagna with it today because we have too many half used boxes left. I also improvised the recipe to have more veggies and used the crockpot to save me cooking time.

1 small onion - rough chopped
3/4 cup of carrot - rough chopped
4 Tb of celery
1 Tb of Italian seasoning (I actually more like 2. but you can always add, not take out)
1 tsp of salt
7 grinds of freshly ground pepper
1 lb ground meat (I used turkey, use whatever you have)
1/4 cup of chicken stock
1 can tomato paste
1 cup of mushroom (again use whatever you have. I used my rehydrated shiitake mushroom)

Toss EVERYTHING into the crockpot. Turn it on high. Wait 4-5 hours. Or slow for 8 hours.
Use a handblender to blend everything until smooth. That's what you only need to rough chop.

Ta da. Bolognese sauce is done!

If you want to make Lasagna with it.
Mix some ricotta cheese with the sauce, layer them with no boil Lasanga sheets in the order of sauce, sheet, sauce, parmasen cheese, sheet, sauce, parmasen cheese, for as many layers as you want.
Finally put more sauce and parmasen cheese on top after the last layer.
Bake for half an hour with the a foil, and then 15 min without.

EASY!

Back to stock - Quantitative analysis

Quantitative analysis describes the way one analyze the stocks based on numbers with no regards to the business.

Company Size - some invest based on the size of the company. Usually the smaller the company, the higher the return.

Screen based investing - Computer makes it easy to put in some formula and finds the stocks that fit the requirements. This will be screen based investing. Looks like there are a few companies selling these types of software out there for personal investing too.

Momentum - They're way popular. They beat expectation. Numbers are better than most expected. Think big growth.

CANSLIM - accelerating Current and Annual earnings; New, as in new products, new markets, or new management; Small capitalization and big volume demand. ; whether the company is a Leader or Laggard; Institutional sponsorship; the direction of the Market. Investor's Business Daily uses this theory.