Miso Soup with Tofu
Easy and delicious Miso Soup Recipe with Tofu
Easy and delicious Miso Soup Recipe with Tofu
I do not know how I missed sharing this dish. We love spinach in garlic infused olive oil and mixed with delicious couscous pasta pearls. However, I usually and most commonly use spaghetti. Not only that it’s a delicious, fragrant and beautiful but extremely simple read more
Bibimbab {비빔밥}
This is love recipe. Why Love? Because if you love to cook and willing to saute each vegetable separably than you putting much love into making this meal.
I wish I grow up eating this kind of rice bowls, but I think it’s never too late. Korean cuisine and I just clicked instantly, but hey what not to love, right?!
I know that most of you know about “bibimbap” (bi bim-mixed, bap/bab-rice) but let me say a few more things.
The web is flooded with Bibimbap recipes, but I thought what better way to make very delicious dinner than this veggie and protein packed dish and at the same time present something that is a staple of every Korean household to my family, too.
Bibimbap is an International dish that is listed at #40 on World’s 50 most delicious foods readers’ poll compiled by CNN in 2011, but today my kids will eat something healthy, nutritious and delicious.
The best thing about bibimbap is that you don’t have to keep it “traditionally”, any leftover veggies and meat can be used, and if you are vegetarian than tofu or mushrooms can be substituted for meat.
Most commonly in the Korean households, it’s served in stainless steel bowls, but you may find bibimbap served in dolsot -stone bowls, too.
Bibimbap has several traditional versions, depending what region of S. Korea you are in; with marinated clams, raw yolk on top of bibimbap and cooked against the hot dolsot with sizzling rice, or rice cooked in rich beef broth…
whatever you find in the pot, I am sure that your taste palate will be happy as much as your stomach, oh and the eyes too, because it is colorful and truly feast for the eyes.
But just to add one more thing that the goal in Korean cuisine is to serve a meal with 5 colors (red, yellow, white, black and green), and 5 flavors (hot, sweet, salty, sour and bitter). It is magical cuisine that most of the foodies go crazy over!
With Thanksgiving being over, I am imagining that many of you still have leftovers, so give this recipe a try, and again you do not have to use exact ingredients but Korean Chili Red Bean paste(gochujang) is a must in my opinion and you can find it in Korean or in International markets, so stock up on that because gochujang is amazing.
My ingredient list is quite large but that just tell you how healthy this is. I had many leftover veggies as well as grilled beef, so I just sauteed for less than minute with a drizzle of soy sauce and oil. The recipe was of course success and I got to tell you very delicious, spicy and fulfilling too!
What I can say about this dish other than it was born in Sichuan (Szechuan) Chinese province; however, this dish spread and became popular across other Chinese provinces and Northeastern Asia– Japan, Korea, and Taiwan, where the flavor is adapted to local tastes. I absolutely read more
From leftovers, you can make a great dinner! I don’t like to dump food in the trash, and most of the time I just keep it for a few days in the fridge until I figure out what I can use it for. I tent read more
Today I am posting savory twist on French sweet dessert. Actually, I had older Rachel Ray’s Mag and found the recipe.
I made it my own with slight adoption from her original idea and recipe. It was such a nice dinner to serve it to my family that I already have other ideas on how to change and add perhaps some peppers and mushrooms. I think it would give fantastic taste too.
The first reaction of my dear hubby and kids was: “what kind of meal is this?” Not very good reaction looking at their faces, but when they tried it everything was eaten very fast, which made me, of course, happy
Especially when my little one said: ” you are the best chef in the world”..ahem! I am not a chef but I always take his compliments to my heart, wouldn’t you?!
Anyhow, t
I will post here her Basic Batter too with some changes, and you can use this batter for fritters, or make something sweet by adding some sugar with blueberries or cherries.
The recipe was calling for 5 TBS. of butter for the basic batter, but 1 ½ Tbs. was just fine for me; Also she was using 1 more TBS. with 1 Tbs. of olive oil for chicken which I omit the butter and just used oil. I think it would be too heavy with all the additional butter and I was right. But if you want to add more you are more then welcome. I added Scallions instead of the yellow onion and added a bit of basil which was not in the original recipe but gave a nice aroma to mine.
Let’s talk about Fried Food! I know it’s bad for us, but we all love it. I really have a hard time resisting it that’s why I don’t fry food often. This idea was born when I wanted to eat something for my late breakfast read more
Vegetarian Stuffed Peppers are a tasty, easy and delicious meal idea. You can serve it as it is or with meat, poultry or fish. A perfect weeknight dinner. I have been digging around to find easy recipes to share such as this Vegetarian Stuffed Peppers. read more
I can’t believe it’s already mid-October! The cold weather is definitely making its presence known, sneaking in every night and greeting us with crisp, fresh air each morning. Honestly, I’m relieved that summer is behind us.
While summer has its perks—like pool days, ice cream, and beach trips—the constant heat and humidity get a bit overwhelming after four months. Fall is such a refreshing change.
October is a special month, and not just because of the cooler temperatures. It’s National Breast Cancer Awareness Month, a time to reflect on the lives affected by this disease and the battles fought, lost, and still ongoing. Breast cancer touches so many, and it’s heartbreaking to think of the lives it has claimed and the many women still facing it.
In support of this cause, I’m bringing mushrooms to the table today. Mushrooms are one of my favorite ingredients to cook with—they’re versatile and flavorful, and I could enjoy them year-round. Whether it’s mushroom soup, stir-fries, or grilled mushrooms, they add so much depth to any dish.
What makes mushrooms even more special is their health benefits, particularly in helping to prevent breast cancer. They contain Beta-Glucans and Conjugated Linoleic Acid, which have immune-boosting and anti-carcinogenic properties.
Linoleic acid, in particular, helps suppress the effects of estrogen, which is a key factor in post-menopausal breast cancer. The selenium in mushrooms also plays a significant role in preventing cancerous cells from growing. They’ve even been shown to help reduce the risk of prostate cancer!
Mushrooms are packed with goodness beyond cancer prevention. They’re rich in antioxidants like selenium, which protect our cells from damage and help boost the immune system.
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And let’s not forget about umami, that savory, meaty flavor that makes dishes so satisfying—mushrooms are one of the best natural sources of it. Plus, they’re the only produce that naturally contains vitamin D, which makes them an excellent addition to any diet.
And because garlic deserves a shout-out too, it’s not just a flavor booster but a health powerhouse. Allicin, the active compound in garlic, has potent antibacterial properties and can boost the immune system by promoting T-lymphocyte activity. It’s like nature’s medicine!
So today, I’m sharing a recipe that highlights mushrooms and their many benefits. These marinated mushrooms are not only delicious but also packed with health-boosting ingredients like garlic and lime juice. They’re perfect as a side dish or even as a healthy snack.
Enjoy, and let’s all take a moment to raise awareness and support the fight against breast cancer this month.
Happy Cooking, friends!
– Sandra
LET ME KNOW IF YOU MAKE these amazing Marinated Mushrooms.
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Marinated Mushrooms are not only good for you but make it this way for ultimate delishness! While garlic is incredibly healthy, soy sauce—due to its sodium content—should be used in moderation. If you have soy allergies or are watching your sodium intake, feel free to omit the soy sauce and substitute a dash of salt. Although soy sauce isn’t as high in beneficial isoflavones as other soy products like tofu, it does provide some antioxidant benefits. This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best. Please leave a comment on the blog or share a photo on PinterestMarinated Mushrooms
Ingredients
Marinade:
Instructions
Once the mushrooms are done, drain and place them in a deep bowl.Notes
Nutrition Information:
Yield:
4
Serving Size:
1
Amount Per Serving:Calories: 185Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 1283mgCarbohydrates: 23gFiber: 2gSugar: 5gProtein: 4gDid you make this recipe?
I don’t like to waste your time so I am looking at the easiest recipes possible, that do not lack in taste or in nutrition.
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