korean bbq night

To re-create the last dinner we had in L.A. with Juewon's family, we grilled Korean short ribs, sauteed broccolini, and seasoned white rice.  Here is the tasty result!

Marinate beef short ribs in 2 tbsp soy sauce, 2 tbsp brown sugar, 1 tbsp rice wine or vinegar, 2 tsp sesame oil, 2 tsp diced garlic, blended piece of kiwi or pineapple (we used seven up).  Let sit overnight in fridge and grill on a bbq or grill pan!

Saute broccolini with olive oil, diced garlic, and salt!  Finish with a squeeze of lemon and serve.  Delicious and simple!

Season white rice with a dash of sesame oil and toasted black sesame seeds.  Adds a subtle complexity of flavor to the meal.

Serve with radish kimchi!  The king of kimchi!

honey lime tilapia + spicy green beans

In an attempt to win a tiny bit in the battle against endless weight gain, we have decided to go low-carb for dinner.  Enter protein and vegetable dishes!  Tonight I made a pan seared tilapia with a simple but savory green bean dish.  It's a mild but flavorful combination.

Tilapia:
1. Marinate 2 tilapia fillets in 1 tbsp olive oil, 1 tbsp honey, juice of 1 lime, and sprinkles of salt and pepper.
2. Coat a non-stick pan with a spray of olive oil and turn the heat on high.  When the pan is super hot, add the fillets and sear for 20 seconds. Turn the heat to medium and cook for 4 minutes.  Flip the fillets and sear on high heat for another 20 seconds, followed by another 4 minutes of medium cooking.
3. Done!

Green Beans:
1. Wash and cut 1 lb green beans into halves.  Boil in .25 cups water covered for 5 minutes and uncovered until the rest simmers off.
2. Cook with 2-3 cloves minced garlic for 2 minutes on medium heat.
3. Add 2 tbsp soy sauce, 1 tbsp rice vinegar, 2 tsp brown sugar, and 2 tsp red chile flakes.  Saute for an additional 3 minutes, and enjoy!

roasted vegetables

1. Peel purple carrots and parsnips
2. Chop into 1 inch slices
3. Drizzle with olive oil, salt, and tarragon
4. Roast for 30 minutes at 400 degrees.
5. Enjoy!

coconut vegetable curry

The sky was grey, the air was cold, and it was terribly difficult to awaken from a nap. Then, with a pang of hunger and excitement, I realized that the cause for my intolerable lethargy was that I hadn't cooked in quite some time. I present to you a spicy, coconutty dish that will bring good smells to your kitchen and warm thoughts to your heart:

Ingredients
Peanut Oil, 1 tbsp
Black mustard seeds, 2 tsp
Onions, 2
Garlic, 4 cloves
Dried Red Chiles, 4
Carrots, 4 medium
Potatoes, 6 small
Tomatoes, 28 oz. diced
Turmeric, 1 tsp
Coriander Seed, 1.5 tsp ground
Light Coconut Milk, 1 can
Frozen Peas, 1 cup
Salt, to taste

1 Beginnings: Heat the peanut oil in a large pot on medium heat. Add the black mustard seeds and let them pop in the pan for a minute or so. Add the chopped onions and stir for about 5 minutes. Then add the minced garlic and chopped dry red chiles and sauté for an additional minute

2 Vegetables: Add the peeled and chopped carots, diced potatoes, and canned diced tomatoes. Stir the vegetables for a minute and then add the coconut milk. Add the spices and simmer for approximately 40 minutes.

3 Endings: After the vegetables have fulled cooked to your preferred tenderness, add salt to taste. Add the frozen peas and cook for an additional 5 minutes. Ladle over grains, with bread, or enjoy it on its own!