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nukeday
Joined: 13 May 2010
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 Posted: Sat May 14, 2011 10:38 pm Post subject: |
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| Steelrails wrote: |
Stir Fried Vegetables and Tofu?
I dunno, it's spring time, food is weird this time of year... |
Food is weird in spring? That's a new one.
Wish I had known that one for my kids.
"I don't like spring because the food is weird" |
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NYC_Gal 2.0
Joined: 10 Dec 2010
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| Posted: Sun May 15, 2011 1:23 am Post subject: |
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Plenty of delicious soups. Do you have a rice maker? I use mine for a lot of tasty yet simple dishes. Oyster rice, rice and beans, polenta, etc...
Make a nice shrimp scampi over whole wheat spaghetti. If you make the polenta in the rice cooker, pour it into a pan and refrigerate it. Then you can pan fry it the next day and serve it with something savory. |
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red_devil
Joined: 30 Jun 2008
Location: Korea
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| Posted: Sun May 15, 2011 1:49 am Post subject: |
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| Beef Stiryfry? Szechuan dishes? Anything spicy will go well with sweet wine. Or something simple like a meat dish + a nice salad. |
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Steelrails
Joined: 12 Mar 2009
Location: Earth, Solar System
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| Posted: Sun May 15, 2011 2:56 pm Post subject: |
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| nukeday wrote: |
| Steelrails wrote: |
Stir Fried Vegetables and Tofu?
I dunno, it's spring time, food is weird this time of year... |
Food is weird in spring? That's a new one.
Wish I had known that one for my kids.
"I don't like spring because the food is weird" |
It's the weather and the humidity. Meals that you ate in winter suddenly become unappealing, but full on summer fare isn't right either. Then you have the rain and humidity and it being chilly one day and muggy warm the next.
Unlike Autumn, Spring lacks the items associated with it due to harvest and such. |
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Zyzyfer
Joined: 29 Jan 2003
Location: who, what, where, when, why, how?
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| Posted: Sun May 15, 2011 11:38 pm Post subject: |
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What I've been doing lately is a modified stir-fry.
1 chicken breast
comparable amount of beef (optional)
1/2 head of broccoli
1/2 carrot
some cabbage (roughly a cup or so)
spicy Korean peppers (청양고추) - I use 4 but that can be a bit hot
4-8 cloves garlic
peeled ginger
soy sauce
Worchestire sauce
vinegar
sesame seeds
lemon juice (optional)
olive oil
Cut all the meat and veggies. Marinade chicken for about 10 minutes in a bit of soy sauce. If using beef as well, marinade that in Worchestire sauce.
Get the pan hot and add some olive oil. Throw in the meat and cook briefly, maybe 60 seconds or so. Toss in veggies and stir. Then take turns stirring as you add a bit more soy sauce, Worchestire sauce, vinegar, sesame seeds, and lemon juice if desired.
It's a bit easier overall than most stir fry recipes I've seen. I just dump sauces in without measuring but I guess it's like a tablespoon of each outside of the marinade and lemon juice.
Turns out spicy and sour. Be careful with the sour part. This stuff can make a lemon blush if too much vinegar gets added. Serves 2, but the lack of carbs might leave it a bit wanting later on...hence the beef. |
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Oreovictim
Joined: 23 Aug 2006
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| Posted: Mon May 16, 2011 4:58 am Post subject: |
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Do you live in Seoul?
At the foreigner grocery store in Itaewon, they have these Thai basil chicken packets. Mix the packet with 250 grams of chicken and bingo! Cheap, easy, and delicious. |
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coralreefer_1
Joined: 19 Jan 2009
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northway
Joined: 05 Jul 2010
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| Posted: Tue May 17, 2011 2:30 pm Post subject: |
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Not all of these are possible using the ingredients at hand, but some are (and are quite easy). Thought some might find it helpful:
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But with all due respect to Mr. Maccioni, is pasta primavera still a good idea? Which is to say, pasta tossed with every vegetable under the sun, spring or not � broccoli, tomatoes, peas, zucchini, asparagus, mushrooms, green beans, you name it � and enough cream to smother any hint of freshness? I�m all in favor of pasta with vegetables, but I want to be able to taste them. And I want them to be prepared thoughtfully.
So, just as vegetable bins were beginning to brim with the good stuff, I set out to create several spring-vegetable pasta dishes that are made in a more traditional Italian way � simply, and in a skillet � with just enough additional ingredients to heighten the flavors of the dish. Consider this pasta primavera nuova or, perhaps, pasta primavera classica � because nothing seems more authentic than tossing the vegetable of the moment with pasta and a little seasoning.
The technique is simple and consistent from dish to dish. (For the basic pasta recipe, see below.) As for the vegetables, saut� them in a large skillet until they�re just barely tender. When the pasta�s tender but not mushy, drain it, reserving about a cup of cooking water, then add the pasta to the skillet and toss, pouring in enough of the reserved water to cook both the pasta and the vegetables through.
The pasta shapes I�ve suggested for each dish are just that � suggestions � so use what you like and don�t worry about it. I�ve chosen the vegetables, however, based on what�s in season right now. So try to resist the urge to throw them all together. |
http://www.nytimes.com/2011/05/15/magazine/mark-bittman-the-pasta-primavera-remix.html |
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Fishead soup
Joined: 24 Jun 2007
Location: Korea
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| Posted: Tue May 17, 2011 3:54 pm Post subject: |
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Get some frozen mando(pot stickers) and fry them up. It's great comfort food.
Get some already prepared Kalbi from any department store. Wrap in lettuce with Samjan. You can do the same with pork belly(Samgyap sal)
Make one of those pancakes they eat with Makoli. Just flour, some eggs,
squid
Pretty much anything they cook in a Korean restaurant you can make at home. |
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Underwaterbob
Joined: 08 Jan 2005
Location: In Cognito
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| Posted: Tue May 17, 2011 4:34 pm Post subject: |
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| Chicken fajitas! |
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silkhighway
Joined: 24 Oct 2010
Location: Canada
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| Posted: Sat May 21, 2011 2:19 pm Post subject: |
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OP,
I almost never use my oven, always the burner. Look up some recipes by Jamie Oliver or Gordon Ramsay, they use the burner a lot.
This is completely my opinion, but I think people who who tend to use the burner over the stove are people who are not afraid of using high heat and enjoy being active in the cooking process. Keeping the food moving so it doesn't burn, taking the pans on and off the heat, tasting and correcting seasoning, etc. |
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