17
Feb 12

Thai Chicken Curry

After trying Thai in your kitchen, you’ll be reluctant to ever eat at or order from a Thai restaurant again. The first time I ever made Thai food myself, I couldn’t believe how easy and cheap it was! And the taste? I have to admit it’s restaurant worthy. And you know what you’re putting into it! It’s a serious win-win situation.

Thai Chicken Curry

Ingredients

  • 1 can coconut milk
  • 1 1/2 tsp Thai curry paste
  • 1 bell pepper sliced
  • 1 white or red onion sliced
  • 1 lb. chicken breast or tenders cut into strips or bite-size
  • 1 tbsp honey or brown sugar
  • 1 tbsp fish sauce
  • 1 tsp ginger paste or minced
  • 1 cup chopped tomatoes seeded
  • fresh basil leaves torn
  • frozen green peas
  • juice of half a lime
  • salt

Instructions

Bring about 1/4 can of coconut milk and Thai curry paste to a boil over medium-high heat in a large skillet, stirring to mix thoroughly. Add bell pepper and onion slices, and sauté until slightly softened, about 5 minutes. Add chicken, remaining can of coconut milk, honey (or brown sugar), fish sauce, and ginger. Stir and cook until chicken is thoroughly cooked, about 5 minutes. Add tomatoes, basil, frozen peas, and lime juice, and allow to simmer for about 1 minute. Season with salt according to taste.

First prep your veggies. And don’t be limited by these. You can add whatever your little heart desires. I used these yellow sweet mini peppers instead of bell peppers, because they were in the fridge being ignored.

Then cut your chicken anyway you want. I cut them into sashimi-looking pieces, because I wanted to feel like a sushi chef.

And these are the rest of the ingredients, minus the ginger paste. If you buy a little jar of the Thai red curry paste, it will last forever. Same goes for the fish sauce. I usually use the Three Crabs brand fish sauce, but this Thai Kitchen brand was lingering in my fridge for a while.

Bring 1/4 can of coconut milk and curry paste to a boil over medium-high heat, stirring to mix.

Sauté pepper and onion slices for about 5 minutes.

Add chicken, remaining can of coconut milk, honey (or brown sugar), fish sauce, and ginger. Cook for about 5 minutes or until chicken is cooked thoroughly.

Then add your tomatoes, basil, frozen peas, and lime. Simmer for about 1 minute. Doesn’t my nail color look great against the lime?

Forgot to add my frozen peas. I feel like frozen peas are almost a must for this. Not only does it add color, but I love the texture of them in every bite. Of course you have to use frozen peas for that almost-crunch. No canned peas please.

Add salt to taste, and garnish with fresh basil to be fancy. A bowl of steaming rice is also a must.

Wasn’t that super easy?

Thai Chicken Curry

Ingredients

• 1 can coconut milk
• 1 1/2 tsp Thai curry paste
• 1 bell pepper sliced
• 1 white or red onion sliced
• 1 lb. chicken breast or tenders cut into strips or bite-size
• 1 tbsp honey or brown sugar
• 1 tbsp fish sauce
• 1 tsp ginger paste or minced
• 1 cup chopped tomatoes seeded
• fresh basil leaves torn
• frozen green peas
• juice of half a lime
• salt

Instructions

Bring about 1/4 can of coconut milk and Thai curry paste to a boil over medium-high heat in a large skillet, stirring to mix thoroughly. Add bell pepper and onion slices, and sauté until slightly softened about 5 minutes. Add chicken, remaining can of coconut milk, honey (or brown sugar), fish sauce, and ginger. Stir and cook until chicken is thoroughly cooked, about 5 minutes. Add tomatoes, basil, frozen peas, and lime juice, and allow to simmer for about 1 minute. Season with salt according to taste.
http://cynthiakim.com/2012/02/17/thai-chicken-curry/


15
Feb 12

Shaved Asparagus and Pancetta “I Love You” Pizza

Hope you all had a great Valentine’s Day whether it was with your lover or your friends…or your dog! My hubby and I are pretty laid-back in that we like to stay in…a lot! If we eat out, it takes away the cooking part, which is one of our favorite things to do together. During the weekdays, I do most of the cooking by myself before he gets home, so I can feed the hungry hubby as soon as he comes. Today was no different, and I was excited to surprise him with my  pizza in honor of Valentine’s Day. You can see a recap of our Valentine’s Day here.

Shaved Asparagus and Pancetta “I Love You” Pizza

Ingredients:

  • store bought pizza dough (I get mine from Trader Joe’s or Sprouts.)
  • asparagus
  • diced pancetta (4 oz. package from Trader Joe’s)
  • minced garlic
  • grated mozzarella cheese
  • extra virgin olive oil
  • salt and pepper
  • flour
  • red pepper flakes (optional)

Instructions:

  1. Preheat oven with pizza stone (if using) at 450° (if using parchment paper) or 550°. Let dough rest outside for about 20 minutes.
  2. Shave asparagus stalks using a vegetable peeler. Season with olive oil, salt, and pepper in a bowl.
  3. Cook diced pancetta with minced garlic and black pepper on a small pan over medium heat for about 5 minutes or until cooked thoroughly. Place cooked pancetta over paper towel on a dish or bowl to soak excess grease.
  4. Lightly sprinkle flour on parchment paper or pizza pan. Roll out dough into a heart shape.
  5. Assemble with grated mozzarella cheese, shaved asparagus, pancetta, and more cheese.
  6. Bake for 10-15 minutes depending on your taste. Enjoy!

This is my least favorite part (letting the dough rest), because I’m always so eager to start assembling! But this time it didn’t matter, since there was some necessary prepping of the toppings.

Hold the woody end of the asparagus and shave away. After doing this, I wonder if a Y-shaped peeler might be easier to work with. Shave as much as you think you need for your pizza. I think I shaved about 10. Oh, and I recommend getting the thicker ones. Thin ones are a pain.

When you think you have enough, toss them in a bowl with EVOO, salt, and pepper. It’s tasty as-is too!

Cook the diced pancetta thoroughly for about 5 minutes. Admire the little bits of goodness.

Place them over a paper towel in a bowl or dish unless you want a really greasy pizza. Hey, some people might.

Now flour your surface. I used Pam Spray, because my hubby used all the flour trying to bake bread, “trying” being the operative word here. I never roll the dough. That’s hubby’s job, but today I really wanted to surprise him with the heart. I know it doesn’t look like the perfect surface, but it’s harder than imagined! But the shape is pretty darn good, isn’t it?

Generously sprinkle grated mozzarella. I like to use part skim whenever possible.

Layer with shaved asparagus, pancetta, and more mozzarella. Sprinkle with red pepper flakes, if you want to spice it up.

Send the beauty off into the oven, and bake for 10-15 minutes. Hubby likes it really browned (slightly burnt).

OK, so this was my first time using parchment paper, and I’m not sure if it’s supposed to look like this. The box says that it’s safe to 420°, but I went for 450°. Can anyone give me any input on this? But at least it looks cool.

Fancy pizza cutter, isn’t it? We got it as a gift from our dear friends, Paul & Ashley, along with the pizza stone. We love them! The stone and the cutter, I mean. But we love Paul & Ashley too.

If you’ve never tried asparagus on your pizza, try it now! You don’t even have to shave it, if you’re lazy. Just cut them in half lengthwise and then into couple inches in length. I assure you will love! For a vegetarian pizza, omit the pancetta.

Doesn’t this look like art?

Shaved Asparagus and Pancetta “I Love You” Pizza

Ingredients

• store bought pizza dough (I get mine from Trader Joe's or Sprouts.)
• asparagus
• diced pancetta (4 oz. package from Trader Joe's)
• minced garlic
• grated mozzarella cheese
• extra virgin olive oil
• salt and pepper
• flour
• red pepper flakes (optional)

Instructions

1. Preheat oven with pizza stone (if using) at 450° (if using parchment paper) or 550°. Let dough rest outside for about 20 minutes.
2. Shave asparagus stalks using a vegetable peeler. Season with olive oil, salt, and pepper in a bowl.
3. Cook diced pancetta with minced garlic and black pepper on a small pan over medium heat for about 5 minutes or until cooked thoroughly. Place cooked pancetta over paper towel on a dish or bowl to soak excess grease.
4. Lightly sprinkle flour on parchment paper or pizza pan. Roll out dough into a heart shape.
5. Assemble with grated mozzarella cheese, shaved asparagus, pancetta, and more cheese.
6. Bake for 10-15 minutes depending on your taste. Enjoy!
http://cynthiakim.com/2012/02/15/shaved-asparagus-and-pancetta-i-love-you-pizza/


29
Jan 12

Sunday Reflections

Every time our family gets together for some occasion or somebody’s visiting from somewhere, it’s always filled with so much love, happiness, and fun times. Then when the party’s over and we all go back to reality, I always get sad wishing that we all lived closer together. Currently, we all live so far apart…Seattle, Sunnyvale, Los Angeles, San Diego, and Heaven.

This past weekend was too short, and I can’t wait for the next time. And I really hope that someday we’ll live close enough, so that my future baby will be spoiled rotten by Uncle Rich, Uncle Steve, and Uncle Harry. XOXO

This photo was taken in 2009 at my wedding after-party. For some reason, we all seem to love this shot. Thanks for the photo, Steve Kim!


26
Jan 12

Brussels Sprouts with Balsamic and Cranberries

I only recently discovered the joy of eating Brussels sprouts, and it has become one of my favorite veggies. I’ve done the whole Brussels sprouts with bacon thing. This is something else. This is very special. And it’s super easy which makes my life happy. Thank you Pioneer Woman for bringing this awesome recipe into my life.

Brussels Sprouts with Balsamic and Cranberries

Ingredients:

  • 3 lbs. Brussels sprouts
  • 1/2 cup olive oil
  • salt and pepper
  • 1 cup balsamic vinegar
  • 1/2 cup sugar
  • 1 cup dried cranberries

Instructions:

Trim/clean Brussels sprouts, then cut them in half if desired (or you can leave them whole). Arrange on two baking sheets and toss with olive oil. Sprinkle with plenty of salt and pepper and roast at 375 degrees for 25 to 30 minutes, or until brown.

Combine balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce heat to medium-low and reduce until very thick, about 15 to 20 minutes.

Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on dried cranberries. Toss and serve immediately.

Clean and trim, place on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. That’s the most difficult part of this recipe. Yup, that’s it! Roast in the oven at 375° for 25 to 30 minutes. I had really big Brussels sprouts, so I halved them. Oh, and I scaled my recipe down by a third to serve four people. The recipe above supposedly serves 16 people, but I assure you that everyone will be eating a good portion of this.

In a small saucepan, combine the balsamic vinegar and sugar (I used brown sugar), and bring the mixture to a boil. Then reduce the heat to medium-low, and continue to reduce for about 15 to 20 minutes until it turns into a thick glaze.

Plate the beautifully brown roasted Brussels sprouts, throw the cranberries on top, and drizzle the balsamic glaze over everything. Toss and serve with tongs.

I assure you that you will be seeing this on the menu if you come over. It’s easy, and it’s amazingly delicious. Hubby bagged Brussels sprouts at the market when I was getting something else. I think he likes them.

Brussels Sprouts with Balsamic and Cranberries

Ingredients

• 3 lbs. Brussels sprouts
• 1/2 cup olive oil
• salt and pepper
• 1 cup balsamic vinegar
• 1/2 cup sugar
• 1 cup dried cranberries

Instructions

Trim/clean Brussels sprouts, then cut them in half if desired (or you can leave them whole). Arrange on two baking sheets and toss with olive oil. Sprinkle with plenty of salt and pepper and roast at 375 degrees for 25 to 30 minutes, or until brown.
Combine balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce heat to medium-low and reduce until very thick, about 15 to 20 minutes.
Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on dried cranberries. Toss and serve immediately.
http://cynthiakim.com/2012/01/26/brussels-sprouts-with-balsamic-and-cranberries/


14
Jan 12

Saturday Breakfast

On the menu: perfect bacon and eggs, blueberry multigrain pancake with 100% pure maple syrup, fresh hash browns, and blueberry-infused green tea (hubby was messing around with leftover blueberries)

Thank you, hubby! Happy Fatterday Saturday! Have a yummy and fun weekend, everyone!


08
Jan 12

Weekend Recap :: “For 2 Ladies”

The hubby went to LA for the weekend for a BNO, so I had Nancy come over to do what we do best.

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South Beach Bar and Grille upstairs bar

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$2.50 mimosa until 3 PM

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clam chowder

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ceviche cocktail

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carne asada fries

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baja fish taco and carne asada tacos

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sterling chardonnay

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"For 2 Ladies"

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stroll on beach to "walk it off"

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Thai take-out

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perfect ending

I just got back from pho (above), Nancy just left, and now I’m waiting for my hubby to get home. Most importantly, I’m wondering what to eat for dinner.

Any suggestions?

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04
Jan 12

Galbi (Korean Beef Short Ribs) in Slow Cooker

I know this is a late post of my sneak peek from a few days ago, but I thought I’d post it anyways. And you should really try this ASAP. I’m gaining a newfound appreciation for my slow cooker these days, because it makes life so much easier. I used sliced galbi for this, but I recommend using blocks instead like I did here and here. The beef was sotender, like “melt in your mouth” tender, that the already small pieces had all fallen off the bones and broken into pieces. Live and learn, right?

Galbi in Slow Cooker

Ingredients:

  • 4 lbs beef short ribs
  • 12 cloves garlic, crushed
  • 6 green onions, chopped
  • 3 tbsp minced ginger
  • 1/4 brown sugar
  • 1 1/2 cups soy sauce
  • 1/4 cup sesame oil
  • 1/4 cup rice wine vinegar
  • 1/4 cup cooking sake
  • 2-3 tbsp red pepper flakes
  • toasted sesame seeds

Instructions: Combine garlic, green onions, ginger, brown sugar, soy sauce, sesame oil, vinegar, sake, red pepper and flakes in the slow cooker, and stir making sure sugar dissolves. Add ribs and cover thoroughly with mixture. Cover with lid, and cook on low for 8-10 hours or on high for 4-6 hours. Plate and garnish with toasted sesame seeds and more green onions. These are all ingredients I have in the kitchen already which makes me very happy. Remember, I used sliced short ribs, but I don’t recommend this. Go for blocks like I did here and here. Look how pretty everything looks together. I like to chop my green onions diagonally, because they look fancier that way. Mix everything making sure the sugar dissolves. Go ahead and taste to see if you approve. I sliced my galbi slices into three, so it was one bone per piece. Then I stood them up so that they fit to get even coverage. I was really pleased at how perfectly they fit in the slow cooker. After cooking on low for 8 hours, all of the meat had fallen off the bones. And the flavor was delicious! I am guilty, however, of opening the lid several times and taking samples, while it was cooking. You can’t be in the house, smell this all day, and notdo that.

What do you think? How easy was that?

Galbi (Korean Beef Short Ribs) in Slow Cooker

Ingredients

◦ 4 lbs beef short ribs
◦ 12 cloves garlic, crushed
◦ 6 green onions, chopped
◦ 3 tbsp minced ginger
◦ 1/4 brown sugar
◦ 1 1/2 cups soy sauce
◦ 1/4 cup sesame oil
◦ 1/4 cup rice wine vinegar
◦ 1/4 cup cooking sake
◦ 2-3 tbsp red pepper flakes
◦ toasted sesame seeds

Instructions

Combine garlic, green onions, ginger, brown sugar, soy sauce, sesame oil, vinegar, sake, red pepper and flakes in the slow cooker, and stir making sure sugar dissolves. Add ribs and cover thoroughly with mixture. Cover with lid, and cook on low for 8-10 hours or on high for 4-6 hours. Plate and garnish with toasted sesame seeds and more green onions.
http://cynthiakim.com/2012/01/04/galbi-korean-beef-short-ribs-in-slow-cooker/


01
Jan 12

New Year’s Day Recap

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first dduk gook (Korean rice cake soup traditionally eaten on New Year's Day) by granny

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sides all made by granny

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finished a huge bowl

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Korean pears and apples of course

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second dduk gook by MIL

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her sides

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second dinner

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sweet and salty

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first attempt at fading glitter nails

Today, I woke up at Nancy and Peter’s house, tried to wake up my hubby a million times, drank coffee, went back to sleep, finally got my hubby up, went to Bum and Jihye’s house to pick up my phone, went to my MIL’s, took a shower and got ready, went to church, went to granny’s in LA, came back to OC to MIL’s, had traditional family get-together, had good laughs with the family looking at photos from the past, drove in the fog to come home to SD, stopped by at In-N-Out, ate In-N-Out, and now…I am tired and sick.

So many good things are going to happen this year. Happy 2012!!!

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31
Dec 11

Happy NYE!

Kuma has her party hat on, and she’s ready to ring in the new year! Happy NYE from the Kims!

Stay tuned for my 2012 resolutions…

What are your NYE plans???


31
Dec 11

Last Pho of 2011

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Have you thought about how much money you spend on pho in one year? I’d rather not.

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