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