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All these dishes look great! I'm not able to make my dish today. I didn't have the right ingredients, waited too long on what I wanted to make, and had a headache all day long because of pressure changes from this crazy rain/thunderstorm over Brooklyn. I'll try and post tomorrow. Sorry! Everything looks delicious though!
sweet potatoes up next
Sorry for being a day late, but I guess better late than never? Okay, so I've been watching a lot of the Winter Olympics in South Korea. I had forgotten that I had these Korean Rice Cakes in the freezer. So I defrosted them for this. I made kind of a soup rice cake based dish. This dish was completely made up, so apologies in advance for not having a better ingredient and recipe list.Ingredients:2 bunches of baby bok choyA small bundle of scallions4 s**take mushrooms2-3 slices of juliened ginger2-3 slices of red bell pepper2 cups of chicken stock2 tablespoons of soy sauce1 cup of liquid from the boiled rice cakes1 tablespoon potato starchFirst we sliced and chopped up the vegetables.We sauteed the ginger in mostly vegetable oil with a splash of sesame oil. Then added the mushrooms.We added a tablespoon of soy sauce and continued to sautee the mushrooms and ginger. At this point, we began boiling the rice cakes for 3-5 minutes.In a separate pot, we boiled the baby bok choy with the chicken stock.We blanched the few slices of red bell pepper so really bring the color out.We then added the cooked rice cakes with the mushrooms and ginger.We mixed a tablespoon of potato starch with a spoonful of the chicken stock in a small bowl. Then pour the bowl into the chicken stock. This will thicken the soup base. Also add a tablespoon. We accidentally forgot to cook the scallions with the bok choy. So we added it to the soup later.Pour the soup base into the pot with the rice cakes, mushrooms, and ginger. You can cook it a little longer to thicken the soup.It smelled soo good that I didn't even wait for the soup to thicken.
I've never cooked with sweet potatoes before (or eggplant)...these last two will be interesting.
Sorry for being a day late, but I guess better late than never? Okay, so I've been watching a lot of the Winter Olympics in South Korea. I had forgotten that I had these Korean Rice Cakes in the freezer. So I defrosted them for this. I made kind of a soup rice cake based dish. This dish was completely made up, so apologies in advance for not having a better ingredient and recipe list.
/speachless/ baked sweet potato?those are the best creations! Welcome to the dark side /break the chains of recipes/ & and enjoy the art of cooking what you have in the house
Looks awesome! I love those little rice cakes!Sent from my SAMSUNG-SM-G935A using Tapatalk
My sweet potatoes will look better than my rice cake soup. :-) I want Louis to make his sweet potato casserole. I love it even better than mashed sweet potatoes or sweet potato fries. I'm utterly terrified of making up a meal by random. Mostly because my taste buds suck. I'm a garbage disposal when it comes to food. I have no regard what goes down my gullet and when. I'll mix things together and Louis will be like, "That's disgusting. How can you eat that!" and I just shrug. I'm just thankful the flavors went together well enough. XD
Walks into store to buy sweet potatoes.Sees 6 different kinds.Walks back to car.
/throws potatos at u/
I am resisting making sweet potato casserole or fries... I'm going to try something savory. I have a feeling Louis would be, like, nope /shakes head/nope, to some of my creations LOL - but I've got to try them- like the dish i made last week, the roasted cauliflower, sweet potato, roast garlic & ginger soup with coconut milk- will be made again- just without boc choy LOL and maybe a little less ginger/oh, i might do that again this week...../I also did an interesting wok thing last night with baby carrots and frozen fake chicken. I cut the carrots in half, chopped ginger & onions, added it all to the wok tossed a bit & then added stock- covered for a bit till the carrots were almost cooked, added the fake chicken, uncovered on high till the stock reduced & added a little dark sauce for flavor. serve over rice-- I never have tried cooking carrots in a wok before nor adding stock- it simply did not occur to me to reduce the stock & create a sauce- I gather this is a simple technique for folks growing up with wok's- which is not me LOLbut- the point is it's a great everyday healthy, after work meal that can be made with whatever is in the house