Tag Archive | Onions

Chicken Sausage Cabbage Rolls

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I was going through my Omnitrition Drops cookbook today, and it mentioned sausage…it sounded good.  I got some cabbage the other day and have been meaning to make cabbage rolls, so this sounded perfect.

First problem, no ground chicken:  Solved, I made my own.  I had three thawed chicken breasts (about 24 oz) and I put them into a food processor with hot smoked paprika, rosemary, parsley, and oregano and pulsed until it was ground.  When that was done, I took it out and pulsed the onion and garlic.  then I mixed them together.

Next I sliced up 16 oz of cabbage, tomato, celery, and onion.

I cooked 16 oz of the sausage up with the veggies until the chicken and veggies were all cooked and added one tablespoon of tomato paste.

I took the outer leaves off of the head of cabbage, and one by one boiled them.  Each was in there for no more than two minutes.  When the leaves got pliable they were removed and placed on paper towels to dry.

Next I weighed the sausage and veggie mix.  I divided that by 4, and then weighed out 4 servings.  I took one serving and wrapped it up in one leaf.  This made four full cabbage rolls.

Somehow, the sausage turned out a bit sweet, but a drizzle of Franks Original Red Hot was the perfect compliment!

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Chicken Quinoa Casserole

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On Saturday I am selling my oven and all of the pans that go with it.  So tonight, knowing that I have a few veggies and quinoa in my house that need to be eaten up before I leave Korea for ten days.  I was also excited to use my Korean jjigae pot again!

I sliced up 2 medium potatoes into small cubes.  I threw a cup of quinoa into the pot with the potatoes and about 2 cups of water.  I put it on the stove to boil and covered the pot.

I kept my eye on the pot, as I knew for a fact that I didn’t put enough water in for the quinoa.  When the quinoa had soaked up most of the water, I added the rest of the ingredients.  I added one jar of pablano pepper alfredo sauce, then I filled the jar half way full of water, shook it up and added the water as well.  Next I added 2 diced up chicken breasts, 1 diced onion, 1 red bell pepper diced up, and a large handful (maybe two tablespoons) of capers.  When this started to thicken, and I checked that the potatoes were just about done, I added one crown of diced up broccoli, and changed the bowl from the ceramic pot to a glass baking dish.  I would have just baked it all in the pot, but my tiny convection oven was too small.  Once I put the mixture in the dish,  I baked it covered with foil for about 20 minutes, just to finish cooking the quinoa and chicken, and then pulled it out and covered the top with a few slices of Colby jack cheese.  When the cheese was nice and brown and crusty, I pulled it out and served.  It was super easy, really yummy, and it had tons of flavor. You can season to taste after adding the alfredo sauce.  We added just a pinch of salt and some freshly ground pepper to the plate, and it really was not bad for such an easy meal.  I did not cook anything ahead of time, and it all went raw into one pot

My First (and maybe only) Korean Dinner!

Korean dinner

 

This week was the Lunar New Year celebreation in Korea.  This is a huge holiday, where you people are often given a three or four day weekend.  It is a time when Koreans meet with their families, and the women and girls make tons of traditional food.  The families take some of it and offer it to their ancestors at their grave sites, and then they celebrate usually at the husband’s parents houses.  The children bow before their grandparents and are given money as well.  I don’t know a ton more about this holiday, but I sued it as an excuse for me to make a meal out of traditional Korean foods.

Whenever I go to a traditional barbecue restaurant, they always serve a tofu soup that I really like.  It is not super flavorful, but it is good spooned over rice, and since I have gotten over my aversion to tofu, I have wanted to try it…especially since I got my new traditional Korean soup pot!  I learned in the Cooking in Korea facebook page that the soup was called deonjang jjigae, which is fermented soybean paste soup.  This is the one soup I have really tried, and I enjoy it, so I was determined to make it.  I paired it with smoked duck breast, as that is an easy protein, and one of the meats that we most enjoy in Korea, and of course rice.

DSC01892First I made the soup.  I put the ceramic pot on the stove, and prepared the DSC01891ingredients.  I wish I would have had some kale or bok choy but I didn’t so I just used the veggies I had, which are not nontraditional on their own.

 I used 4 small potatoes, 1 carrot, 1 onion, 2 tablespoons of garlic, 2 teaspoons of Korean red pepper paste, and three tablespoons of deonjang paste in this soup.

First I washed, peeled, and cubed the potatoes.  Next I quartered one carrot lengthwise and then cubed it up as well.  I sliced the onion, and threw in the pulverized garlic.  Next I put it into the soup pot and turned it on high to let it boil, and cook all the root veggies.

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I turned the flame on high, and put the lid on.  I let it cook for about 10 minutes, came back and stirred, and checked the carrots and potatoes.  They were already getting soft, so I removed the pot from the stove, since I can only use one burner at a time.  Next I made my rice.  I have a brown and black rice blend, so my rice tends to look redish purple…you can use whatever rice you have.  I boiled

2  2/3 cups of water, and then turned it down to simmer with 1 1/3 cups of rice and covered for 15 minutes.  I added a drizzle of olive oil in hopes of keeping my rice from sticking to the bottom of the pan (I am good and getting rice stuck on pans!)

DSC01897When it appared that the water was gone from the pan (looking through a glass lid), I took the lid off, stirred it a bit, and removed the pot from the burner.

Next I used my grill pan.  I opened my package of smoked duck breast, and grilled it over the grill pan, just for a few seconds on each side, as it is actually pre-cooked.

Smoked duck is dense like ham, and smells a combination of ham and bacon, which is interesting considering it is a flying animal, not a pig!

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Using the grill pan for this is nice, because duck is very very fatty!  The grill pan allows for the fat to run off, and although it is a little dry, it is still very good…especially with the honey mustard sauce that the store included with it!

Once I had the duck cooked, I threw the pot back on the stove for another minute, just to make sure the soup was hot.  Over high heat, it started boiling again within two minutes, showing that this pot can retain heat very well.  At this point, I realized I forgot to throw in the tofu.  So I cubed up a chunk of firm tofu, and threw it into the pot, letting it simmer for a few more minutes.  I should have done this before taking it off the heat the first time, but it still turned out okay.  I tasted it and realized I was in fact missing a little something so I threw in less than two tablespoons of Braggs Aminos (aka soy sauce), and the salty flavor helped.  At the last moment before serving, I also threw in some chopped up green onions which were the perfect complement to the soup!

This is what it looked like done!

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Now in Korea, they would give each persona  spoon, a set of chop sticks, and all serve yourself on community plates and bowls.  I don’t have very many dishes in my house, so I did take advantage of this!  I set out one plate of duck, one large bowl of rice, and because the soup pot was so large, I did serve us each our own bowl of soup, although traditionally, it is brought to the table in the pot, and everyone just scoops from there.  My favorite way to eat the soup is with rice.

So anyway, here is my duck and doenjang jjigae.  It was not the best meal I have ever made, but it was pretty good, and my soup was close to those I have had at Korean barbecue restaurants around here.

Now on the the special dessert we got in Itaewon today…strawberry rhubarb pie!

Miracle Fettuccine ????

 

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I got some miracle noodles in my last batch from Iherb.com, and they were herb and garlic fettuccine noodles.  So tonight, I tried to make fettuccine alfredo with them.  I used three packages of Miracle Noodles, and made an awesome almond milk Alfredo sauce.

The first thing I did was cook up two chicken breasts in a little olive oil and butter.  Once they were crusty and golden brown, I removed them from the pan, and put in one sliced white onion and some garlic.  I sliced up the chicken, and threw it back into the pan.  Next I added 5 cups of homemade almond milk.  I let it simmer for 10 minutes or so until the sauce started thickening up.  I rinsed off about a cup of marinated/rinsed and chopped artichoke hearts.  I added about 1/3  cup of grated parmasan cheese, and salt, pepper, oregano, thyme, and parsley to taste.

I opened and rinsed the noodles under hot water, and sprinkled a tablespoon of flour into the sauce just to get it a little thicker.  Then I put the noodles into the sauce, and let it simmer for a minute. I flavored with a little chicken bouillon and it was perfect!

I was looking forward to trying this, although had a  little trepidation because I was not sure if the texture of this noodle would really hold up to a cream sauce.  It turns out that the trepidation was well founded, as the texture was really really off, and I found myself craving starchy noodly goodness!

SO, my experiment didn’t work  as I had hoped.  The sauce is amazing, but not with the particular noodles that I made.  In fact, for lunch tomorrow, I am going to make some pasta for lunch tomorrow and make another batch of the sauce.

3 packages of Herb and Garlic Miracle Noodles (My suggestion is skip these and use a nice whole wheat pasta or even make your own)

5 cups almond milk

1 large onion

2 chicken breasts

2 tablespoons of crushed garlic (more or less to taste)

1 1/2 cups of marintated (or any kind) artichoke hearts

salt, pepper, oregano, thyme, and parsley to taste

1 tablespoon olive oil

1 tablespoon butter

First cook the chicken in the oil and butter until it is golden brown and crusty on both sides.  Then take it out and while it is resting, slice up one large onion and toss it in the pan with the left over oil.  Slice up the chicken and add it back to the pan.  Pour in all of the almond milk, and simmer until reduced by 1/3 to 1/2 stirring every few minutes and scraping the bottom of the pan.  sprinkle a teaspoon of flour in at a time until it begins to thicken I didn’t use more than a tablespoon.  Grate in parmasan cheese, and continue stirring.  Also add the artichoke hearts, and let cook for just a few minutes.  Once the sauce is done, add the noodles into the pan.  Once they are all mixed together you can serve.

The sauce is so easy, and on real noodles it tastes amazing.  However, this meal was very low in carbs and had lots of protein in it.  I have not figured out the WW numbers, but this honestly can’t be too bad!

Pho Real!

My favorite food since middle school is Pho (pronounced Fuh).  Pho is Vietnamese Beef Noodle Soup.  My sister had a baby when I was in middle school.  She lived with her in-laws, who were from Laos.  Every time we came over, the family made pho.  It was sooooooooo good!  I loved it each and every time, and I remember the first time I had it, I experienced cilantro.  I had never tired it before, and now it is one of favorite herbs.  For those who are from countries other than America, cilantro is what we call the plant form of coriander.  We call coriander the seeds of cilantro.  they have two different tastes, so we classify them differently.

I have always known pho from that standpoint, from my sister’s in-laws.  She and they always told me that it was Vietnamese beef noodle soup.  Well, when I moved to Korea, I was introduced to chicken pho.  I didn’t know that pho could get any better than beef noodle soup, but it turns out that chicken noodle soup is even better!

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This past week I discovered konjac noodles.  In America they are mostly known as Miracle Noodles or Shirataki noodles.  They are not approved on Phase 2 of the Omni HCG diet, but I have done some research online saying that it is approved as a freebie food for other HCG diets.  So, I decided to try them.  They are very filling. I cooked a few things with them this week, or added them to other meals just to make them more filling, but 2 days ago, I got the idea that they would make the perfect pho noodles!  I did change it up a bit, as I used chicken instead of beef, and it turned out AMAZING!

First, I boiled 5 chicken bouillon cubes with a pot of water, and three chicken breasts.  I boiled it and added garlic, while peeling and slicing 2 onions.  Once the chicken was done, I shredded it, and then I flame roasted the onions

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I roasted it on both sides just until charred.  I used two onions and roasted both of them that way.

I got some of the char off, and added it to the broth.

Next I added some garlic (maybe a tablespoon or two), and powdered ginger to taste.  I also added a sprinkle of cinnamon, as one of the recipes I referenced suggested throwing in a cinnamon stick.  I figured since I have ginger in there, it couldn’t hurt.

I  let the soup continue boiling while I prepared the noodles. The noodles are found in the refrigerator section and are packed in water.

DSC01841To prepare the noodles, you cut the bag open, and rinse the noodles off in hot water.

DSC01842Next I use kitchen sheers to cut them up, as the noodles are quite long.

DSC01843The next step is to wash and slice up some green onions and wash up some bean sprouts and cilantro.  I didn’t have any fresh, so I added a little dried cilantro to the soup to extract as much flavor as I could.

Next up, add a little more ginger or garlic powder to taste, and you may want some salt and pepper if you prefer.

Next serve up some noodles, and make sure there is a lot of broth in a bowl.  Once you are all served up, put the sprouts and green onions over the top.  This is where you add the fresh cilantro if you have it.

Pho tends to be a bit sweet and spicy, so if you are on weight watchers, you can add some hoisin sauce, and some sriracha sauce for very little points.  If you are hcg, you can add a few small pinches of stevia, and some Franks Red Hot sauce (the approved hot sauce).  I honestly used tobacco  cause it is what I have now.

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Each bowl is about 7 Weight Watchers points, and for HCG I have no idea how to measure it, but everything except maybe the noodles are approved.

Hamburger a la Lettuce

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Okay, today is the first day that I have actually used lettuce as a bun…ever!  I will admit, after a few days this diet is getting easier, but I still want a nice chunk of cheese or something!

I woke up today and lost another several lbs, now having lost 10.4 lbs since Wednesday (It is now Saturday).  I am shocked!  I have been living on hamburger for the past few days, and finally cooked up the rest today before it goes bad.  I mixed about 400 grams of ground beef, and also threw in a little rosemary, and parsley.  I mixed it all together and measured out three 112 gram servings (4 oz each), and then made a small little patty with the rest and cooked it up.  Then I oven roasted 1 oz. of sliced onions and 2 oz of sliced tomatoes in the oven with a sprinkle of lemon vinegar.

I actually put too much vinegar on, and the onions are difficult to eat, although the vinegar really complements the tomatoes.

When the veggies were done I put some mustard on the burger and wrapped it up in lettuce.  Easy and fairly quick meal.  🙂

Purple Pizza-Tortilla Style!

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Purple is my all time favorite color!  Last week I used it in eggplant, this week, I use it in beets!  I cannot wait to go back to America, and use it in blackberry this summer!  Yummmmmmmmmm

I was inspired by several things for this recipe.  Last week a good friend of mine liked a tortilla pizza on Pinterest.  I honestly didn’t even read the recipe, but I LOVED the idea of using a tortilla as crust!  It is close to impossible to get a good thin crust pizza here!

I also had a beet that I needed to use up.  I really had no idea what to do with a beet, as I have never had one that was not pickled out of a can.  So, I decided to oven roast it, and throw it on the pizza.  I looked at several recipes that called for caramelized onions.  This sounded like a good base to me, so I started by roasting the beet.  It took an hour and a half, so I did it last night to have it ready.

DSC_0250I got a big cut of tin foil and folded it in half.  DSC_0251I took the beet, and put it in the foil.  I

covered it with a little olive oil  and wrapped it up like a package.   I then put it in the oven for an hour and a half, until it was soft.

After it cooled a bit, I just put the package in the fridge until I needed the beet today.  The color had changed from a dark wine, to a deep purple, and it was very soft and juicy.  I used a peeler and gently peeled off the skin, and diced the beet.

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Next I began to caramelize two onions.  I sliced them thin, and put some olive oil in the pan over very low heat.  You cannot rush this process.  The onions do not get seared,  they turn brown, but this can take a long time.  One time I made French onion soup, and it took two hours to properly caramelize all of the onions. Tonight, I gave it about 20 minutes, and as you can see, they were not done before I pulled them off…I was just impatient.

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Then I used the same pan to cook up some chopped up bacon, then two chicken breasts.

Once I had drained the bacon, and let the chicken rest, I sliced up the chicken as well.

I also washed up some spinach to put on my pizza.

To assemble the pizza I put a taco sized flour tortilla on a pan.  I put three tablespoons of Classico Italian Sausage pasta sauce on it (you can use, red sauce, white sauce, or even the oil that has been infused with the beet as you roasted as your sauce.

Next I put on some chicken, bacon, beets, garlic, onions, and spinach on the pizza.

I measured out one ounce of partly skim Mozzarella cheese, and put it over the top.

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I was surprised with one ounce of cheese, it was enough, but using a microplane grater to make a very fine grate, it worked out beautifully!  Even better, part skim mozzarella is only two points per serving instead of three of most other cheese that we eat!  Great news!

I baked it in the oven on a cookie sheet for 12 minutes, then I put it under the broiler only for about three more just to get the cheese bubbly.

Next I removed it to a cutting board, ran a pizza cutter through it, and slide it onto a plate.

13 weight watchers points per pizza, and to be honest, I ate two of them!  Yummy!

I love that this is one of those empty out the fridge and use whatever veggies you have kind of dishes.  I used beets cause it was what I had, but you could use bell peppers or even zucchini if you have it.  Heck, if I had made it last week, I would have thrown on an eggplant!

I think the biggest shocker of all with me working with beets, is that I didn’t dye my entire kitchen, much less my skin purple along with dinner!  😀

Anyway, enjoy!

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