Got home today with the kids and DH was cleaning the house, he wanted to surprise me with a clean kitchen, but too bad he looked at the wrong clock. We were home on time and not early.
So now he's rushing to finish cleaning and get dinner started. So I help out. We're doing Korean Cold noodle dish called Bi Bim Guksu.
Well he starts by asking me to get the water boiling for the noodles. Then he asks me to julienne a English cucumber. Finally how about chop up some Kim-chi.
In the end we made Bi-bim-Guksu
Feeds 2 adults 2 kids
Rice Vinegar
Sesame Oil
Sugar
Boil 2-3 bundles of buckwheat noodles (similar to soba noodles, each bundle is good for 1 adult), drain and rinse with cold water.
Julienne a 2 Carrots, English Cucumber (get a special potato peeler, for julienning, makes the job easy)
Chop up a large handful of Kimchi, or how ever spicy you like it
Ham - Rough chop it up, as much as you like.
Put the noodles, veggies and meat in a large bowl.
Add Vinegar, Oil and Sugar to taste.
I love vinegar, so I tend to ad it mildly to the batch and add additional in my own serving.
All the cook time is in the boiling of the noodles, everything else assembles fast and dinner is on the table in less the 20 minutes.
This meal is really free formed and there's no way you can mess it up.
Tuesday, August 31, 2010
Monday, August 30, 2010
No plans for food
Driving home today with the family DH and I were discussing what to eat. We had a small amount of leftover home made Mac n Cheese, but not enough to feed 2 adults and a child. DH wanted to stop off at the Fast Food Joint to pick something up, since we didn't have anything defrosted.
Then it dawned on me, I loved the Chicken and Leek Stroganoff from Jamie Oliver's Food Revolution I did back in April, but I returned the book to the library and never purchased it. Overall I just wasn't that interested in all his recipes. But I scoured the internet and found others had posted his recipe online.
DH drops me off with the kids and he pops on over to the supermarket to pick up the necessary ingredient.
Its delicious and pretty easy to whip up and it tasted as good as I remembered if not better. Everyone was happy with this dish and we didn't eat Fast Food...YEAH!!!!
I really enjoy the flavors of the Leeks and how the white wine adds a little something. I think next time I'll buy 2 stalks of leeks to cook up and maybe more mushrooms too.
Jamie Oliver’s Chicken and Leek Stroganoff
From Jamie’s Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals
Serves 2 (or 1 adult and 2 children)
Ingredients
sea salt
1/4 cup long grain or basmati rice (I used brown basmati rice)
1 large leek
a big handful of crimini or oyster mushrooms (I used pre-sliced white mushrooms)
2 chicken breasts (I used the equivalent amount of chicken tenders from the butcher)
olive oil
a pat of butter
a glass of white wine
freshly ground black pepper
a bunch of fresh parsley
1 3/4 cups heavy cream
1 lemon
Method
Pour boiling water from the kettle into a 2 quart saucepan, place on a high heat and add a pinch of sea salt. Add your rice, bring back to a boil, then turn the heat down slightly. Cook for the length of time given in the instructions on the package.
Cut both ends off the leek, quarter lengthways, slice across thinly, then wash well under running water. Slice the mushrooms. Slice the chicken breasts into little=finger-size pieces.
Put a large frying pan on a high heat and add a good lug of olive oil and a pat of butter. Add the leek to the pan with the white wine, a small glass of water, and a good pinch of salt and pepper. Let it bubble away for 5 minutes, covered loosely with a piece of aluminum foil. Meanwhile, finely chop the parsley, stalks and al. Remove the foil and add the chicken strips, most of the parsley, the cream, and the mushrooms. Stir, bring back to a boil, then turn the heat down to medium and simmer for 10 minutes. Drain your rice. Just before serving, cut your lemon in half and squeeze the juice of one half into the stroganoff. Season to taste.
Spoon some rice onto each plate and top with the stroganoff. Scatter with the rest of the chopped parsley. Serve with the other lemon half, cut into wedges.
Then it dawned on me, I loved the Chicken and Leek Stroganoff from Jamie Oliver's Food Revolution I did back in April, but I returned the book to the library and never purchased it. Overall I just wasn't that interested in all his recipes. But I scoured the internet and found others had posted his recipe online.
DH drops me off with the kids and he pops on over to the supermarket to pick up the necessary ingredient.
Its delicious and pretty easy to whip up and it tasted as good as I remembered if not better. Everyone was happy with this dish and we didn't eat Fast Food...YEAH!!!!
I really enjoy the flavors of the Leeks and how the white wine adds a little something. I think next time I'll buy 2 stalks of leeks to cook up and maybe more mushrooms too.
Jamie Oliver’s Chicken and Leek Stroganoff
From Jamie’s Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals
Serves 2 (or 1 adult and 2 children)
Ingredients
sea salt
1/4 cup long grain or basmati rice (I used brown basmati rice)
1 large leek
a big handful of crimini or oyster mushrooms (I used pre-sliced white mushrooms)
2 chicken breasts (I used the equivalent amount of chicken tenders from the butcher)
olive oil
a pat of butter
a glass of white wine
freshly ground black pepper
a bunch of fresh parsley
1 3/4 cups heavy cream
1 lemon
Method
Pour boiling water from the kettle into a 2 quart saucepan, place on a high heat and add a pinch of sea salt. Add your rice, bring back to a boil, then turn the heat down slightly. Cook for the length of time given in the instructions on the package.
Cut both ends off the leek, quarter lengthways, slice across thinly, then wash well under running water. Slice the mushrooms. Slice the chicken breasts into little=finger-size pieces.
Put a large frying pan on a high heat and add a good lug of olive oil and a pat of butter. Add the leek to the pan with the white wine, a small glass of water, and a good pinch of salt and pepper. Let it bubble away for 5 minutes, covered loosely with a piece of aluminum foil. Meanwhile, finely chop the parsley, stalks and al. Remove the foil and add the chicken strips, most of the parsley, the cream, and the mushrooms. Stir, bring back to a boil, then turn the heat down to medium and simmer for 10 minutes. Drain your rice. Just before serving, cut your lemon in half and squeeze the juice of one half into the stroganoff. Season to taste.
Spoon some rice onto each plate and top with the stroganoff. Scatter with the rest of the chopped parsley. Serve with the other lemon half, cut into wedges.
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