(Source: seriouseats)

1/2 lb narrow dried rice noodles
1 t sugar, (preferably palm sugar although light brown or granulated will work just fine)
1 T tamarind pulp dissolved in 2 to 3 tablespoons warm water
 (or substitute 1 tablespoon rice vinegar plus 1 tablespoon water)
1 T sauce
1 T sauce
3 large eggs
pinch salt
3 T peanut oil or mild vegetable oil
2 to 3 clovesgarlic, minced
2 to 3 oz firm tofu, cut into narrow strips about 1 1/2 inches long
1/2 lb (a scant 4 cups) bean sprouts, rinsed and drained
3 scallions, trimmed, smashed with the flat side of a knife and cut into 1 1/2 inch lengths
1 T dried shrimp, (optional)
1 T salted radish, (optional)
1 C roasted peanuts, coarsely chopped
2 to 4 T cilantro leaves, (optional)
Chile-Vinegar Sauce
1 lime, cut into small wedges

1. Soak the rice noodles in very, very warm water for 20 minutes.

2. Meanwhile, place the pork in a small bowl, add the sugar, and toss to coat.

3. In a medium bowl, combine the tamarind water (or rice vinegar and water), soy sauce, and fish sauce.

4. In a small bowl, lightly beat the eggs and a pinch of salt. Place all three bowls near the stovetop.

5. Place a large wok over high heat. Add about 1 1/2 tablespoons of the oil to the pan. When the oil is hot but not smoking, add the garlic and stir-fry briefly just until it begins to change color, about 15 seconds.

6. Add the tofu and press it against the sides of the wok with your spatula to scorch it a little, 10 to 20 seconds.

7. Pour in the egg mixture and let it cook just until it starts to set around the tofu, less than a minute. Use your spatula to cut the omelet into large pieces, then transfer everything to a plate and set aside.

8. Return the wok to high heat. Add the remaining 1 1/2 tablespoons oil and swirl to coat. Toss the drained noodles into the wok and stir-fry vigorously, pressing them against the hot wok briefly to sear them, then turn them and press them against the side of the wok again.

9. Move the noodles up the sides of the wok and toss in 2 to 2 1/2 cups of the bean sprouts and the scallions. Stir-fry vigorously for about 20 seconds, pressing them against the hot wok and turning them so they wilt.

10. Add the dried shrimp and salted radish, if using, and toss briefly with your spatula, then add the soy sauce mixture. Stir-fry for about another 30 seconds, gradually incorporating noodles into the bean sprout mixture.

11. Add the reserved egg-meat mixture and toss gently to mix everything together.

12. Turn the noodles out onto a platter or onto individual plates. Sprinkle some of the chopped peanuts onto the noodles. Do the same with the cilantro. Place the remaining bean sprouts in a bowl and set them on the table. Pass the Chile-Vinegar Sauce and the lime wedges.


(Source: leitesculinaria)

땡스기빙 때부터 남은 마시멜로와 부모님 방문 후 남은 rice krispy 씨리얼을 씨리얼 박스에 나온 레시피에 따라 해 봤다.
한밤중에.

Need:

라이스크리스피 씨리얼 4C
마시멜로 2C
버터 2T

1. 버터, 마시멜로를 후라이팬에 섞으며 녹인 후, 씨리얼을 부어 골고루 버무려준다. (버무리면서 불 바로 끄면 됨.)
2. 널찍한 그릇에 부어 약간 식을 때까지 기다려 잘라 먹는다.

how simple.

Black Bean Quesadillas

Need:

1/2 cup canned black beans, drained and rinsed, mashed with fork
2 whole-wheat tortillas (8-inch)
1/2 cup thawed frozen spinach, squeezed dry
1/2 cup shredded, reduced-fat pepper-jack cheese (2 ounces)
Coarse salt and ground pepper
1/2 cup fresh salsa, for serving

1. Spread beans over half of each tortilla. Top with spinach and cheese; season generously with salt and pepper. Fold tortillas in half over fillings.

2. When it's time to eat, place quesadillas on a microwave-safe plate; cook on high power until heated through, about 2 minutes. Top with salsa.


채식주의자도 즐길 수 있는 케사디아 레시피..


(Source: wholeliving)

Need:

1-pound sushi grade Ahi tuna, cut into 1/4-inch (or smaller) dice
1/2 cup finely chopped white onion (about 1/8-inch dice)
1/4 cup finely chopped, fresh, peeled ginger (about 1/8-inch dice)
1/4 cup finely chopped chives
Sea salt to taste

1. Combine all of the ingredients and keep chilled until you’re ready to serve.
(레시피 한번 간단하다.)



Caramelized Onion Tart with Gorgonzola and Brie








Need:

2 Tbsp olive oil
4 cups of sliced onions, sliced root-to-top into 1/4-inch thick slices (about 2-3 med onions)
1 Tbsp brown sugar
2 Tbsp balsamic vinegar
1/2 tsp salt
1/2 tsp pepper
8 oz frozen puff pastry (defrosted a couple hours in the fridge)
2 oz chilled Brie cheese, rind removed and diced
2 oz Gorgonzola or other blue cheese, diced
2 Tbsp chopped fresh tarragon

1. Heat oil in a large deep pan on medium-high heat. Add onions and cook for about 10 minutes or until wilted and starting to brown.

2. Add sugar, vinegar, salt and pepper. Reduce heat and cook gently, uncovered for 20-25 minutes or until richly caramelized. Add a little water if the onions look like they are starting to dry out. Cool.

3. Roll pastry into a 10-to-14-inch rectangle (or whatever shape you want). Place pastry on a baking sheet lined with parchment paper. Prick with a fork at a couple inch increments to prevent the pastry from forming big bubbles while baking. (난 아마도 난을 사서 사용할 듯...)

4. Spread onions over pastry, all the way to the edges of the pastry. Dot with cheese. Sprinkle with tarragon. Refrigerate if not baking immediately.

5. Bake in a preheated oven at 400°F for 18-20 minutes or until cheese has melted and pastry is crispy. Cool for 5 minutes.


오늘은 고르곤졸라 치즈를 골라봤다. 양파타르트를 시도해 볼만 하다.

(Sources: cookingontheweekends, simplyrecipes)

제법 간단하면서도 추가재료를 구입하지 않아도 될 것 같은 간식 레시피:

Salted Cocoa Roasted Nuts


3 1/2 c roasted nuts
5 tablespoons butter, cut into chunks
2 large egg whites
1 cup sugar
1 heaping tablespoon cocoa
1 teaspoon kosher salt

1. Preheat oven to 350F and place your oven rack in the middle of the oven.

2. Put chunks of butter into a rimmed baking sheet and place in the oven until melted, about 1 - 2 minutes, tops!

3. Remove from oven, swirl the butter so that it covers the entire pan, and set aside.

4. Beat your egg whites in your stand mixer (or by hand) until the whites just begin to hold their shape. Gradually add in the sugar and whisk until sticky and shiny - about 2 more minutes. Fold in cocoa along with the nuts.

5. Spoon the nuts evenly over the melted buttered baking sheet and bake for 8-10 minutes.

6. Remove from oven and quickly give it another stir. Return again for another 8-10 minutes.

7. Remove, stir again and sprinkle with salt. Bake for a final 8-10 minutes.

8. Finally, remove from oven for good this time and stir up the nuts so they break apart. Let them cool completely and then store in an airtight container for about a week (yeah, right).



(Source: poppytalk)

며칠 전에 산 닭고기를 빨리 먹어야지, 먹어야지 하다가 드디어 구웠다. 새로운 레시피를 검색할 생각도 않고, 그냥 마늘과 양파, 소금과 후추, 올리브오일과 함께 버무려 475F 오븐에서 40-50분간 구움.


신장에 좋다는 크랜베리 소스를 딸기잼 대신으로 한 batch 또 만들어 놓고, basil 화분을 못 찾아 뿌리채 파는 바질 한움큼 산 것 조금과 goat cheese를 곁들였다.

빨강과 초록이 벌써 holiday 분위기다.
475F에서 40분간 익혀 다 탄 양파와 마늘은 goat cheese 와 버무려 먹음.

올해 초에 텍사스로 처음 놀러왔을 때 매일같이 먹던 멕시칸식 음식, 특히 black beans 또는 refried beans 는 소화도 참 잘 된다는 것을 배웠다.


Bean basics for both dried pinto beans and black beans:

How to store beans
Keep dried beans in an airtight container in a cool, dry, dark place for up to 1 year. The older the beans, the longer they take to cook.

How to soak beans
The easiest way to soak beans is to cover 1 pound of beans with 8 cups cold water in a big pot or Dutch oven and let them sit overnight. For same-day results, combine the beans and water in the pot and bring to boiling. Reduce heat and simmer for 2 minutes. Remove from the heat and let stand, covered, for 1 hour. Drain and rinse the beans well.

Tip: Add a pinch of salt to the soaking water to make the beans softer. Make sure to rinse the beans well since salt will toughen the beans as they cook.

How to cook dried beans
Cook the beans according to your recipe. Or place the soaked and rinsed beans back in the pot and cover with 8 cups fresh water. Bring to boiling; reduce heat. Simmer, covered, for 75 to 90 minutes or until tender, stirring occasionally.

Tips: To speed up cooking, add ½ teaspoon baking soda to the cooking water.

For the best flavor and texture, cook beans the day before they are served and allow them to cool in their cooking liquid. This allows more time for the flavor to develop and for the beans to soak up some of the liquid. Though it's ideal to soak the beans until the water is cool, you don't have to cool completely before draining.

Using canned beans: It's quick and convenient to cook with canned beans. Rinse and drain the beans before cooking since the liquid in canned beans is typically high in sodium.







How to make refried beans

1. Soak and drain ½ pound pinto beans as directed above.
2. Cook the beans (following directions above) for 2-½ to 3 hours or until the beans are very tender.
3. Drain the beans, reserving the cooking liquid.
4. In a saucepan cook garlic in olive oil.
5. Add the beans and mash them with a potato masher.
6. Stir in just enough of the reserved cooking liquid to make the beans smooth and pastelike.
7. Continue to cook until thick, stirring often to avoid sticking and scorching.
8. If desired, top refried beans with shredded cheese, snipped cilantro, or chopped green onion.


집에 만들어 놓으면, 사 먹는 딥 대신에 칩과 함께 먹으면 좋겠다.


(Photo: bhg)

K의 사무실 친구네에 초대 되어 다행히 올해 결혼 후 첫 땡스기빙, 스트레스 많이 받는 터키는 생략하고 간단한 사이드 디시들만 준비하면 됐다:

1. 스터핑 (Barefoot Contessa 의 레시피)

- 빵 깍뚝썰은 것
- 양파
- 크랜베리 소스
- 사과
- 파슬리
- 무염버터
- 소금, 후추
- 치킨스톡 (chicken broth)


빵을 300F 오븐에서 바삭할 정도로 굽는 동안 냄비에 버터를 녹이고 양파, 사과, 파슬리, 소금, 후추를 볶다가 양파, 사과가 부드러울 때쯤 (10분후) 오븐에서 꺼낸 빵 위에 볶은 양파와 사과를 얹어 섞는다.


난 전날 이 상태로 냉장고에 보관했다가 땡스기빙 당일에 크랜베리 소스와 치킨 스톡을 섞어 350F 오븐에 30-60분 구움. (레시피는 분명 30분만 구우면 된다고 하였다.)

** 중간에 국물에 기름이 많이 뜰때엔 스푼으로 기름만 조금씩 걷어내어 가면서.....**
준비한 야채는 종류에 따라 이쯤이면 무르겠다 싶을때에 넣으면 되고...

옛날.... 처음 배울때는 책대로 할려고 애썼지만 40년 넘게 나대로의 요령으로 하니 때론 맛이 이랬다 저랬다 하더라만 ...자주 해보게나.

그곳엔 꼬리가 싸니까 갈비보다 꼬리찜을 하련.

* 갈비보다 기름이 적은듯해서 좋더라 *
* 갈비든 꼬리든... 처음시작전에 기름을 좀 떼어 내는것이 좋다 *


---

난 오전 10시부터 꼬리를 끓이기 시작해서 오후 1시 반쯤 되어 찜이 마무리된 듯. 살이 부스러지지는 않지만 젓가락으로 쉽게 떨어질 정도는 됨.


4. Roasted vegetables (purplepops 레시피)

- 콜리플라워
- 당근
- 호박
- 소금, 후추
- nutmeg
- 메이플 시럽
- 익힌 베이컨


나는 레시피를 보고 따라하면서도 베이컨도 착각하고 스터핑에 넣고, 소세지도 스터핑에 넣고, 제일 마지막에 시작한 로스트야채에는 넣을 고기류가 남지 않아 말그대로 채식주의자를 위한 로스트 야채가 되어버림. 당근도 어떻게 썰어야할지 확실하지 않아 그냥 마구잡이라 조그만하게 썰었더니, 우리엄마 표현대로라면 "촌스러워" 보이는 당근이 되어버렸다. 막판에 얹어 버무린 메이플 시럽 덕분에 달짝한 맛이 괜찮았지만, 레시피의 사진처럼 먹음직스럽게 나오지 않아 실망.

 



땡스기빙 집에서 left-over를 싸 가라고 강하게 추천하는 걸 모른체 하고 그냥 빈손으로 나왔다. 그 집에서 만든 스터핑과 터키 좀 챙겨오고.

흐흐흐흐.

아이엠쏘리 and Happy Thanksgiving.

땡스기빙을 하루 앞두고 미리 준비한 크랜베리소스:


(랜덤인터넷 검색 레시피)


- 생크랜베리1봉지
- 사과 1개
- 오렌지쥬스 1C (오렌지 2개로 대체)
- 설탕 1C
- 생강캔디 (생략)

설탕과 오렌지/즙, 사과를 냄비에 활 끓이다 크랜베리들을 부어 젤리화가 될 때까지 중불에서 끓임.