Spicy, Garlicy, Lemony Mushrooms

This recipe is supposed to have sherry and be Spanish, but I left that our since I couldn't find it, and added more lemon and hot pepper.

Ingredients:

• 1/4 cup oil
• 8 button mushrooms, quartered
• 6 garlic cloves, diced
• 1 red pepper, chopped
• juice of 1 1/2 lemons
• 1/4 cup water
• salt, pepper and hot pepper powder

Directions:

1) Heat the oil to high heat.
2) Add the mushrooms and cook for 4-5 minutes, until tender.







3) Add the garlic, red pepper, lemon juice, water, salt, pepper and hot pepper powder and cook for 2-3 minutes.
4) Serve either alone or with rice or with bread.

Leftover veggie fried rice

Have vegetables left over from making the stock here? You should, unless you used veggies that were going to go bad in a day anyway. Make more fried rice!

Ingredients:

• vegetable oil
• 2 cloves chopped garlic
• 1 tsp chopped ginger
• 1 cup cooked vegetables, leftover from stock (carrots, mushrooms, onion, leeks, tomatoes)
• 2 cups of cooked rice
• 2 TBSP soy sauce
• 1 TBSP sesame oil
• salt and pepper

Directions:
1) Heat the oil in a pan.
2) Add the garlic and ginger for 2 minutes or so.
3) Add the vegetables and cook until heated through, about 5 minutes.
4) Add the rice, soy sauce and sesame oil and cook until heated through, about 5 minutes.
5) Add salt and pepper if necessary.

See photos of the fried rice if you need to!

Ramen Noodle Soup

I followed this recipe for the soup, and made a few changes due to liking green onions more than ginger. I thought it would be a bit difficult to find vegetable stock in Korea, so I made some following this recipe, loosely. It seems like you can throw any vegetables into water to make broth.

Ingredients:

• Stock
• water to cover
• vegetables
• carrot
• mushroom
• onion
• leeks
• pepper
• Noodle Soup
• stock
• 2 TBSP soy sauce
• 1 TBSP sesame oil
• 2 TBSP fresh ginger
• 4 green onions
• 3 TBSP vegetable oil
• 1 block of tofu
• 1 package of Ramen noodles
• 2 cups of spinach

Directions:

1) Chop the vegetables for the stock and place them in a pot.
2) Cover with water.
3) Bring to a boil.






4) Add the pepper and stir. Cook for 1 hour.
5) Strain the vegetables out and put the liquid back into the pot.







6) Add the soy sauce, sesame oil, ginger, and green onions and bring back to a boil.
7) While it is boiling, heat the oil in a pan.







8) Add the tofu and cook for about 4-5 minutes on each side, until it is brown.







9) Add the Ramen to the stock and cook for 8-10 minutes, until cooked through.








10) Add the spinach and cook for 2-3 minutes until wilted.









11) Add the tofu and cook for 2-3 minutes until heated.

Vegetable Fried Rice

I finally got more Asian ingredients (sesame oil, olive oil, sugar, etc) so I'll be posting more interesting foods.

Recipe taken from here.

Ingredients:

• 2 TBSP vegetable oil
• 1/2 a block of tofu
• 1/2 tsp grated ginger
• 1 tsp finely minced garlic
• 1 cup of vegetables
• 4 cups cooked rice, cold
• 2 TBSP soy sauce
• 1 tsp sesame oil
• salt and pepper

 Directions:

1) Heat half the oil in a pan.
2) Chop the tofu and place it in a pan for 3-5 minutes and then flip.
3) Remove the tofu.
4) Heat the rest of the oil.
5) Add the ginger and garlic and saute for 15 seconds.




 6) Add the vegetables in order of what takes longest to cook and cook until they are almost done. For me this was peppers and mushrooms, then onion, then tomato and lettuce, then chives.






7) Add the rice, soy sauce, sesame oil and salt and pepper and cook until the rice is heated through.

Tofu Hot Pot

Recipe taken from here, after finding out that tofu hot pot existed though the International Korean Menu Guide app. It would be a lot better if the app had the recipes on it, but oh well....now I get to search and find a lot of options!

I found doing it this way to be a little bland, so in the future I would add more soy sauce, or make a larger portion of the sauce/broth.

Ingredients:

• 1/2 block of tofu, sliced
• 1 cup of mushrooms (or enough to cover the tofu in your pot), sliced
• 1 onion, sliced
• 1 green bell pepper, sliced
• 1 red thin pepper, sliced
• 1 TBSP soy sauce
• 1 TBSP hot pepper powder
• 2 TBSP vegetable oil
• water
• 1 cup of spinach
• 4 green onions, chopped
• pepper

Directions:

1) Stack the tofu, mushrooms, onion, bell pepper in a pot in that order.








2)  Place the soy sauce, hot pepper powder, and vegetable oil in a pan and cook for about 10 minutes, or until the powder has thinned out.






3) Add the sauce to the pot and add enough water to cover the vegetables.
4) Bring to a boil.
5) Lower the temperature and cook for about 15 minutes.






6) Add the spinach and cook for another 5 minutes.
7) Add the green onions and pepper and bring to a boil.
8) Serve with rice.

Simple Stir Fry

Ingredients:

• 1 cup cooked rice
• 2 TBSP vegetable oil
• garlic
• green bell pepper
• red thin pepper
• cucumber
• mushroom
• tofu
• soy sauce
• onion
• spinach

Directions:
1) Marinate the tofu in the soy sauce.
2) Heat the oil in a pan.
3) Add the garlic and let cook for 2-3 minutes until you can smell it.
4) Add the peppers, cucumber and mushroom and sautee for 3-5 minutes.
5) Add the tofu, onion and spinach and sautee for 3-5 minutes.
6) Plate with the rice.

Grilled Cheese with Tomatoes and Garlic Mushroom Kale

 I wanted to try kale again, since I didn't get much of it in the Spanish Tortilla with Kale and had never had it at another time. I also saw grilled cheese with tomato in a store earlier so I made that as well to go with it.

Ingredients:

• Grilled Cheese
• butter
• 2 pieces of bread
• 1/2 cup shredded cheese, such as cheddar jack
• 2 slices of tomato
• Garlic Mushroom Kale
• 2 TBSP olive oil
• 3 cloves garlic, chopped
• 1/2 cup mushrooms
• 1/2 cup kale, stems removed and chopped

Directions:

1) Place a pan on medium heat and add some butter.
2) Assemble the grilled cheese and place it in the pan.
3) Heat the oil in another pan and add the garlic.
4) Once it starts simmering, add the mushrooms and saute for 5 minutes.
5) Turn over the grilled cheese.





6) Add the kale to the mushrooms and cook for 3 minutes, or until wilted.
7) Both should be done.

Red Wine Poached Pear Salad

Continuing the use of the box from Boston Organics, by using the pears, red lettuce, onion, and sprouts. Recipe for the wine poached pears was taken from here.

Ingredients:

• Wine Poached Pears:
• 2 Peeled, cored and sliced pears
• 3/4 cups of red wine (I used Merlot)
• 3/8 cup sugar
• 1 TBSP lemon juice
• 1 tsp vanilla
• 1 tsp cinnamon
• Salad:
• 1 recipe of wine poached pears
• 1 head of red lettuce, chopped
• 1/4 of an onion, chopped
• handful of sprouts
• handful of mushrooms, chopped

Directions:
1) Combine the red wine, sugar, lemon juice, vanilla and cinnamon in a bot and bring to a boil.








2) Add the pears and turn down the heat to a simmer.
3) Simmer for 10-12 minutes.
4) Stir and simmer for another 5-8 minutes.







5) Test the pears to see if they can be poked though with a fork, if so, they are done.
6) Let cool.
7) Combine the salad ingredients.
8) Serve with balsamic vinegar, or another dressing of your choice (could use the leftover wine from the pot, but that seemed a bit runny to me).

Bean and Vegetable Chili

 National Chili Day! Plus, veggie chili is delicious, so why not make it all the time?

Ingredients:

• 3 TBSP olive oil
• 2 onions, chopped
• 2 tsp, sugar
• 250 g/9 oz chestnut mushrooms, slices (I used button mushrooms and 300 g because that is what Tesco had)
• 2 garlic cloves, sliced
• 2 tsp mild chilli powder (I used hot because it's all I have
• 1 TBSP ground coriander
• 290-350 g jarred sweet red pepper sauce
• 300 ml (1/2 pint) vegetable stock
• 410 g can chickpeas, drained and rinsed (I used 400 g because that is what Tesco had)
• 410 g can black eye beans, drained and rinsed (I used kidney beans and 400 g because that is what Tesco had)
• Rice
• 1 cup of dry rice
• 2 cups of water

Directions:

1) Heat the oil in a large, heavy-based saucepan.









2) Fry the onions and sugar over a high heat, until deep golden.








3) Add the mushrooms, garlic, chilli powder and, ground coriander.
4) Fry for 2-3 minutes.







5) Stir in the pepper sauce, stock, chickpeas and beans.
6) Bring to a boil.







7) Begin making the rice by bringing 1 cup of rice to a boil with 2 cups of water.








8) Reduce the heat of the chili, cover and simmer gently for 20 minutes.








9) Once the water has disappeared from the rice, it is ready to be served with the chili.