Korean Shrimp and Rice Porridge (Saewoojuk)

There's nothing like getting sick to make you appreciate the things you are able to do every day. Last week Reuben fell ill with a fever, chills, headache: the whole shebang. I followed a few days later. We were so miserable and unable to do ANYTHING for days. It was all I could do to make Helen food and watch videos. I was nearly mad with boredom. All of this to say: I had a good reason for not posting for over two weeks. Sorry.

But about this porridge. 

I must confess that I was first attracted to this recipe because of my interest in the Korean Drama and culture. I was pretty reluctant to give Korean TV shows a try at first, but when I was desperate for entertainment after giving birth to Helen, I softened. To my surprise and characters and stories were very interesting. And all of the dramas that I have seen have been pretty clean and innocent in the romance department, especially compared to American TV shows. 

Food tends to figure fairly largely in K-Dramas - the main characters are shown enjoying various dishes. I may or may not have decided to make Ramen after watching Liar Game. And, when I saw this recipe for Saewoojuk, I was intrigued. Not ONLY because it was a Korean dish, but also because the ingredients sounded amazing. 

It was really delicious. Helen loved it. I can't wait to make more, when I can find some good shrimp to make it with. Also: Helen and I are now addicted to seaweed snacks. 

Make sure to head over to the Tasty Kitchen Blog to see my step-by-step instructions and the get the recipe for this porridge!

Also, if you've watched any K-Dramas (first of all: FRIEND!), let me know your favorites! Some of the shows I have most enjoyed have been (in no particular order): You Who Came From Another Star, Liar Game, and Pinocchio.

Linking up at Buns in My Oven.

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Monday, March 30, 2015

Korean Shrimp and Rice Porridge (Saewoojuk)

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Thai Chicken Salad

On humid August evenings a hot, heavy supper doesn't sound one bit appealing. Any amount of cooking heats up our little house (we don't have air conditioning). And when Reuben has been working in the blazing sun all day, all he wants is a smoothie. But smoothies don't stick with you long.

A cold salad is so refreshing and satisfying, especially if it contains protein (AKA chicken). Most of the time I'll simply marinade chicken tenderloins and serve them on top of greens with lots of cheese and dressing. But I wanted to branch out (and I wanted to make something yummy to share with y'all).

"Would you eat this for supper if I made it?" I asked Reuben. "You probably won't like it." 

You see, Asian food isn't his favorite (unless it's deep fried, for which I can't blame him). He actually tolerated it pretty well, and wouldn't let me share it with my sister and her husband. I really liked it. It's my thang. 

As always, make sure you customize to your personal tastes. If you like a bit of heat, you could add some Sriracha to the dressing. I think that a fruit such as mangoes or peaches would be lovely. Maybe some candied almonds. Yummers. 

Thai Chicken Salad

adapted from Nature Box | makes 3-4 servings | Printable Page

Ingredients:

For the Salad:

• 6 cups shredded cabbage (about half a head)
• 1 large carrot, peeled and shredded
• 2 green onions, sliced on the diagonal 
• 1/4 cup chopped fresh cilantro (less if you don't care for cilantro)
• 1 avocado, diced 
• 6 chicken tenderloins, cooked with a bit of salt and cut into small pieces (about 2 cups)

For the Dressing:

• 1/4 cup peanut butter
• 2 tablespoons soy sauce
• 2 tablespoons white wine vinegar
• 1 tablespoon fresh lime juice + a bit extra
• 1 tablespoon evaporated cane juice (more if you're using unsweetened peanut butter)
• 1/4 teaspoon ground ginger

Directions:

1) Toss all of the salad ingredients except for the chicken together gently in a large mixing bowl. 

2) For the dressing, place all ingredients in a blender and blend until smooth. Taste and adjust seasonings if necessary. 

To assemble:

3) Pour a bit of the salad dressing over the chicken, squeeze in a bit of lime juice and toss to combine. Toss chicken with salad ingredients. Pour dressing over salad and toss one more time. Serve immediately. Store any leftovers in the refrigerator (it will last for MAYBE a day, probably less).

DO AHEAD: Toss together all of the salad ingredients except for the avocado and chicken. Make the dressing. When ready to serve, mix in the avocado, chicken and dressing.

Monday, August 18, 2014

Thai Chicken Salad

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Homemade Ramen Noodle Soup!

You guys. Have you ever had homemade ramen noodle soup? If you haven't you definitely need to give it a try. It is so so good. Not only are the flavors phenomenal, it's much healthier than the prepackaged variety. And it includes protein in the form of sausage and eggs - it's a much more satisfying meal.

Stop by the Tasty Kitchen Blog and get the step-by-step instructions and printable recipe HERE.

Thursday, March 13, 2014

Homemade Ramen Noodle Soup!

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