hot pot + condiments

Randoms

a few things have shifted
in the last few years:
i don’t wear make up much anymore,
like my cakes,
my face is naked,
and it’s all the better for it.
i’ve also leaned twds repeat recipes,
meals that stand the test of time,
but mainly,
dishes that i know are pleasing
and full-filling.
hot pot makes an appearance
when the weather turns
for the cold,
and then to the ebbing winter,
bookends in autumn and spring,
it is best shared with friends,
though it’s just as lovely for two.

Randoms

there are plenty of versions,
though i am partial to the viet style
(surprise surprise).
differences are in the dipping sauces
and the broth.
the recipe i’ve featured is the most commonly
found in my family home,
though one of the sauces is japanese in origin.
there was the one time i made a stinky anchovy-pineapple sauce
that i absolutely adore,
but would hesitate to serve to friends.
these pictures are from past hot pot gatherings,
as the most recent shared meal did not
garner any publishable pix.
we’ve been hit with a wave of freezing temps,
and this has kept us afloat until spring makes her appearance.

Randoms

hot pot dinner + condiments
serves 2 – 8 people

*note: when i make this, i don’t really measure anything. it is all based on what is available in the pantry, and how things taste that day. but these are the general list of ingredients, but i recommend tasting as you go. like, i’m freaking out right now trying to think up how i made the sauces because i do not have exact amounts, and it never comes out the same every time. it still tastes good though…

the meal itself:
mushrooms – any variety
tofu – cubed to bite size
variety of sliced meats – wegmans and asian markets now have them available, already cut and packaged
meat and fish balls – can be found in frozen section of asian markets, i gravitate twds the shrimp, fish, beef and pork balls
glass noodles
baby bok choy, and whatever else greens you fancy to eat

hot pot stock:
1-2 bottles of beer, usually Heineken
2-4 cups of bland chicken stock, no sodium or as little as possible
2-3 bruised lemongrass stocks
2″ knob of ginger, smashed
2-3 cloves of garlic, smashed

add all together in pot, bring to a boil and simmer, with lid on, for about 30 minutes.

dipping sauce #1 – spicy soy sauce:
1 cup soy sauce or tamari
1/4 cup rice vinegar
3 TBL maple syrup or honey
3 cloves of garlic, minced
2″ knob of ginger, grated
1/2 cup of water, give or take
juice of half a lime
1 tsp sesame oil
garlic-chili sambal, optional, to taste

in a jar with lid, mix everything together. taste it. add more of something if needed. you’re aiming for hits of sweet, sour, and salty.

dipping sauce #2 – goma dare/tahini miso sauce
3 TBL rice vinegar
1 TBL mirin
1 heaping TBL miso
1/3 cup tahini
1 TBL soy sauce or tamari
2 TBL maple syrup or honey
1 garlic clove, minced
2″ knob of ginger, grated
1 tsp sesame oil
water to thin

in a jar with lid, mix everything together. add water to thin, you’re aiming for almost a dressing-like consistency, season to taste.

to assemble the entire thing:
put the electric hot plate in the middle of the table. simmer the hot pot stock. remove the lemongrass stalks, ginger pieces and garlic cloves.

while that is doing its thing, display the plates of sliced meats and veggies around.

assemble all your friends and go to town with the cooking of everything.

when i’m hosting, i usually play facilitator… i leave it to each person to cook their meats according to preference. i usually throw in the glass noodles, handful of bok choy/greens, meatballs, tofu and mushroom… then everyone else can choose sliced meats to cook at their leisure.

as the meal goes on, the broth gets deeply flavored from all the added meats, seafood, and vegs. you can sip the soup if you want. add more stock or beer as needed.

BAM!

hot pot

3 years ago: quinoa chocolate cake (gluten free)
2 years ago: seaweed sushi bites
1 year ago: ginger tumeric latte

gochujang sloppy joes

Gochujang Sloppy Joes

years from now,
i hope i can recall
how it felt when the the world descended into madness.
that sounds dramatic,
doesn’t it?
but that is how i currently feel.
i don’t want to forget:
how my feet hurt from standing in a crowd,
arms raised, holding a sign,
flushed against my beloved
as he held me from behind.
or, how helpless i felt when
i heard about the ban,
sitting under warm blankets on our couch,
watching the news on low volume
as to not disturb my beloved in his slumber.
or, how infuriating and humiliating it felt
to witness 7 men sign documents
dictating a woman’s choices about her body.
never in this lifetime will there
ever come a time when the situation would be reversed.
and as angry as i am,
i would never want to be in that kind of situation.

Gochujang Sloppy Joes

years ago,
when i still lived with my grandparents,
after we immigrated to this country,
(actually, we were refugees. there is a difference),
and they scrounged pennies to pay for my school lunches,
hot lunches that fueled me for the day at just 65¢.
sloppy joes were always a favorite,
that salty-sweet kick,
served with tator tots.
this combination always takes me back,
back to a time when the debate on immigration
was more civilized.

Gochujang Sloppy Joes

Gochujang Sloppy Joes
dw made this up, i don’t know where, it just showed up on the table for dinner.
i also told dw i was going to edit his recipe but it seemed like a lot of work, so this is in his words.
also, he’s dreamy.

In a bowl, combine the following and stir to a thick paste:
1 T honey
½ T brown sugar
2 T Apple cider vinegar
1 t Worcestershire sauce
1 heaping T Gochujang
1 T Dry Ground Mustard
1 t garlic powder
1 t smoked paprika
½ t kosher salt
½ t freshly ground black pepper

Caramelize a half or whole onion, sliced in bite-sized pieces, in a T of olive oil – Set aside
Brown 1 pound ground dark meat turkey
Add 1 diced red bell pepper and simmer until bell pepper is cooked to your liking
Add 16 ounces canned diced tomato with juices
Drain juices from turkey, tomato, and bell pepper to another saucepan and reduce until thick

Add caramelized onion, reduced juices, and seasoning paste to the simmering turkey mixture and simmer until hot, aromatic and delicious

Serve over toast, or on buns.

Gochujang Sloppy Joes

3 years ago: chocolate ginger molasses cookies
2 years ago: brinjal pickle hummus
1 year ago: crock pot baked beans

spinach salad + baked falafel balls

Spinach Salad + Baked Falafel

i’d say in the last 6 months or so
i’ve had a strong feeling
of lethargy.
not physically per se,
but like i’m tired of the grind.
i’m perfectly content to have cereal for dinner,
and more often than not
i’ll turn to dw
and say we’re eating out
or it’s his turn, again, to make something.
i still go through the motions of
being an adult:
menu plan
grocery shop
meal prep.
if i’m really good,
i might even blog about it.
i would say though,
butt-end of 2016 was cereal all day, err’day,
and repeats,
like this spinach salad that is so stupid good,
and some form of bean ball,
whichever i happen to grab from the pantry.
it’s not a hardship when ingredients are good
to begin with,
but it certainly does make for
a quieter food space.

Spinach Salad + Baked Falafel

 

TL; DR:
i’m beat, i might drop off the face of the earth
cus all i eat is breakfast for dinner,
unless it’s this salad,
in which case, it’s dinner for breakfast.

Spinach Salad + Baked Falafel

spinach salad with dates & almonds
adapted from the cookbook jerusalem by ottolenghi
the NY Times has the full recipe

*note: we made this salad all autumn and it looks to be something we’ll be consuming all winter. i’ve used spinach, arugula, kale, or lettuce mix. my vinegar use is also spotty, sometimes it’s generic distilled white, other times it’s sherry vinegar and recently it’s been rice vinegar. i obviously have an issue with following recipes to the T. i also eyeball amounts of everything, because sometimes the fridge needs clearing or the meals needs to be stretched to the next day. it’s whatever tastes good, man.
**note: the butter can be omitted & double down on the olive oil, but if you’re able to consume it, or have access to lactose free butter, DO IT.
***note: the falafel balls are an added healthy protein option, though any meat or hard boiled egg would do. the salad is fine as a stand alone meal. i have taken to par-cooking or full on cooking the garbanzo beans before shaping. soaking is not enough and my stomach rebels if we skip the boiling part. besides, this method offers an almost creamy hummus-y like texture that’s quite pleasing.

3 TBL vinegar, take your pick, you can do whatever you want
1/4 large red onion, thinly sliced
4-6 dates, pitted and rough chopped
Salt
1 TBL unsalted butter, i use Green Valley Organics
2 TBL olive oil, divided
2-3 pitas, roughly torn or cut into 1 1/2 -inch pieces
1/2 cup raw, slivered almonds, coarsely chopped
2 tsp sumac
healthy pinch chili flakes
spinach or greens, aim for like 2 really big healthy handfuls
2 TBL freshly squeezed lemon juice, optional (real talk: i’ve never done this step, and up until i had to type this recipe out, i didn’t even know about it)

in bowl, add the vinegar, onion slices and dates. throw in a pinch of salt and mix. set aside while you prepare the rest of the dish.

in a frying pan, heat up the butter & 1 TBL olive oil. aim for medium heat. add the pita pieces and cook until golden. this step can take up to 10 minutes sometimes, depending on how big the pieces end up being and how crunchy you want them to be. add in the almonds and mix well. take/turn off heat and add in the sumac & chili flakes and a pinch of salt. mix thoroughly.

to assemble, in a large mixing bowl add in the greens with the pita mix with the onion/date dressing, excess vinegar included. drizzle with an additional tablespoon of olive oil and lemon juice if using, and toss well.

BAM!

baked falafel balls
makes 22 balls

soak 1 cup of dried garbanzo beans with a healthy pinch of baking soda overnight
1/4 cup of parsley, WITH STEMS
1/4 cup of cilantro, WITH STEMS
1/4 cup of minced onions
2 tsp cumin
salt/pepper to taste
1-2 tsp almond meal

cook garbanzo beans for about an 30-45 minutes, in the same soaking water. drain.

pre-heat oven at 350F and prep a baking sheet with parchment paper.

in a food processor, pulse the parsley, cilantro and onions. add in the cooked garbanzo beans, cumin and salt/pepper. pulse, you’re not making hummus, it’s a chunky texture that you’re aiming for, there might even be whole beans in there, you’re wanting the mixture to stick somewhat. add almond meal, 1 teaspoon at a time, until the mixture binds enough to make a ball.

using an ice cream scooper, scoop out a portion and rolling to a ball. put on baking sheet and continue.

bake for 20-30 minutes. if you think of it, turn the balls to brown all over. it’s not detrimental if you don’t.

remove from heat. can be eaten hot or at room temp. usually i drizzle bit of miso-tahini dressing, which doesn’t clash with the spinach salad dressing.

BAM!

Spinach Salad + Baked Falafel

1 year ago: chili + fennel seed pork pies
2 years ago: lentil tacos
3 years ago: diy toy kitchen

lemongrass chicken & rice soup

Lemongrass Chicken & Rice soup

we celebrated autumn super early this year,
like,
butt-crack of september early.
not because it was cold,
but because there was a Chicken Soup Contest
that i had to enter
and i needed to tweak the recipe.
for 3 weeks straight
poor dw had to eat chicken soup for lunch.
further,
he had to analyze what it was lacking,
and what i could do to fix that lacking.

Lemongrass Chicken & Rice soup

dw was by my side the entire event,
helped set up,
calmed my nerves,
and assisted with the ladling.
(he also reminded me to look gracious
when i didn’t win ALLLLLL the categories #TigerChild)
i even sent him out to spy on my fellow competitors.
alas,
we walked away with the
“Director’s Choice Award”
(he was so adorably proud #MyBiggestFan)
we have a week’s worth
of leftover soup for lunch,
dw has requested no soup after this week,
and i’m already brainstorming for next year.

Lemongrass Chicken & Rice soup

lemongrass chicken & rice soup
serves 6-8
keeps in fridge for a week, perfect for lunches.

*note: it looks like a lot. if it’s too long, you don’t want to read and you’re strapped for time, use boxed/canned chicken stock and infuse the lemongrass/ginger/garlic/kefir lime leaves by simmering them in for about 30 minuntes. it’s cheating, but it’ll do the trick.
*due to this being a jewish contest, the rules were that the ingredients be kosher. kosher rotisserie chicken is brined, so there’s an added saltiness. for the first 2 weeks we used regular plain rotisserie chicken and upped the fish sauce amount. for the last 2 weeks, i decreased the fish sauce amount, just be sure to season to taste accordingly.
*note: the garnishes are clutch — the lime and cilantro adds freshness. don’t skimp on that.
*late note: to keep the flavor of lemongrass etc in the soup throughout the week, keep the extra flavoring pieces in, fishing them out just before serving. if you take them out sooner, the soup still tastes great, but it’s milder.

homemade stock:
1-2 kosher chicken carcasses, depending on how big they are
3 large carrots, washed, tips trimmed and rough chopped
3 stalks of celery, washed and rough chopped
6 lemongrass stalks, trimmed and slightly bruised
2″ knob of ginger, slightly smashed
3-4 garlic gloves, whole but slightly smashed
handful of kefir lime leaves
1 small-medium onion, quartered
3-4 red thai chilis, whole and scored
palm-full of whole black peppercorns
water

soup:
2-3 carrots, washed, peeled & diced
2 celery stalks, diced
1 small onion, diced
2 garlic cloves, minced
meat of kosher rotisserie chicken, shredded
1/2 cup rice
1/8-1/4 cup kosher fish sauce (i used Red Boat)
1 TBL oil, olive oil or grapeseed

extra flavoring:
2-3 lemongrass stalks, slightly bruised
1″ knob of ginger, slightly smashed
1-2 garlic cloves, slightly smashed
1/2 small onion, cut in half
1-2 red thai chilis, whole and scored
splash of neutral oil, like grapeseed

garnish:
limes
chopped cilantro
chopped red chili (very, very optional)

in a crock pot, add all the stock ingredients in and add water till it covers everything. lid, turn on low and walk away. i’ve done it for as short of amount as 4 hours and for as long as over night (about 7-8 hours). strain and set aside.

to make the extra flavoring, in a small frying pan gently warm a splash of oil and saute all the ingredients. be gentle, you’re just warming the ingredients through so they can release their aroma and flavor. keep on low, kinda sorta ignore and every so often move the ingredients around so they don’t feel neglected and burn.

in a big pot, heat up the oil and saute the diced onion until softened, you’re not looking to caramelize it though so be careful. add in the minced garlic, carrots and celery and mix thoroughly. carefully pour in the stock. add in the extra flavoring & shredded chicken, and bring to a boil.

lower heat.

add in the 1/2 cup of rice, stir, lid and let simmer for 15 minutes, or until rice is cooked.

season with fish sauce, to taste.

at this point, you can fish out the random flavorings, or just avoid them when ladling the soup.

serve with lime wedges and topped with chopped cilantro and chopped red chili.

BAM!

Lemongrass Chicken & Rice soup

3 years ago: how to make bouillon cubes
2 years ago: blueberry swirl + coconut macaroons
1 year ago: apparently, i didn’t do shit last year.

zucchini ravioli

Zucchini Ravioli

we had a massive storm here in MD over the weekend
mayhap you saw the headline in your fb feed
or you’re local and you were hunkered down in your abode
like we were in the city,
the lightning and thunder really close.
at one point,
i turned to dw to ask him if he even
knew where the flashlights were.
like the lazy asses that we are
we decided that our phones can suffice
as torches.
meanwhile, with Stranger Things on tv
the kitchen was slowly flooding.
the deluge of water falling from the sky
could not be contained by the fancy gutters
we bought when we fixed the roof last year.
just kidding.
it wasn’t slowly flooding,
it was fucking gushing,
from the back door and onto my new tile floors.
and so, with winona ryder crying in the background
dw & i spent our saturday night
catching water and wringing out towels.
we’re such party animals.

prior to the storm
we picked up our csa and
it’s full on zucchini season,
this week’s recipe really makes good use of this summer veg.
for more inspiration,
hit up maria’s space.

zuch ravioli gif

zucchini ravioli
inspired and adapted from delish
makes about 12-13 raviolis,

*note: i made a full on dairy version with mozz & ricotta cheese for a friend returning from vacation, and i made a completely vegan version for us. click the link for the cheese.
*note**: i doctored up a jar of marinara sauce: sauteed onions + diced garlic scape, chunky over-ripe csa tomatoes and a few TBL of tomato paste.

3-4 zucchinis, sliced thin, with a knife, peeler (which is what i used) or mandolin
1 package of firm tofu, pressed of excess water
2-3 garlic scapes, rough chopped
healthy/generous bunch of parsley
salt&pepper to taste
1 cup of shredded vegan mozzarella, i used daiya
marinara sauce, jarred or doctored or homemade
shredded basil, to garnish

preheat oven to 350F.

slice the zucchinis as described. any nubby bits leftover can be added to the filling, or used for baking, or added to soup.

to make the filling: in a food processor add the pressed tofu. pulse it a few times to break it down. add the garlic scapes and parsley, pulse to incorporate. add in salt & pepper to taste and pulse a few times more. you’re aiming for a well combined ricotta-like mixture.

assemble the raviolis: lay two zucchini slices one way and another two across it, you’re aiming for a lower case T. spoon/scoop about 1.5-2 TBL worth of the tofu mixture in the middle (i used an ice cream scoop). fold the legs over, alternating, until a package is made. continue with the rest of the slices and remaining filling.

in a casserole dish, have a thin layer of marinara sauce. lay out the raviolis, seam side down. spoon sauce over and around the raviolis. they don’t need to be covered, but the amount is entirely up to you. finish with the shredded cheese.

depending on the size of the casserole dish you used, bake for 30-35 minutes (for the smaller batch, i baked for 20 min). the zucchinis came out just at done which dw loved, but i would’ve liked it to go a smidge longer.

garnish with shredded basil.

BAM!

zuch ravioli casserole

3 years ago: chocolate + coconut macarons
2 years ago: banh cuon chay
1 year ago: popcorn