When I worked in South San Francisco there was a restaurant my co-workers and I frequented, Mom’s Tofu House. It was good and cheap (service isn’t great).
We nicknamed it hot pot, as the food we ordered came in a hot pot (really a hot stone pot).
I decided to recreate my favorite dish, tofu bibimbap. (Bibimbap is pronounced BEE-beem-bop.)
I found a recipe online that seemed pretty close to what I used to order and experimented.
According to the Food Network recipe page bibimbap is one of the most popular dishes in Korean cuisine, bibimbap is a nutritious rice dish of steamed rice and pre-cooked vegetables (usually spinach, bean sprouts, carrots, mushrooms, and lettuce) and egg. It can also contain ground beef but can be ordered without meat. Dolsot bibimbap is the same dish served in a hot stone pot (the pot is pre-heated in oven) to make the rice on the bottom crunchy and to keep the dish hot for a longer time.
The recipe appeared to have a lot involved with its list of ingredients.
I altered some of the recipe for myself. I didn’t use sesame seeds or make the Gochuchang Paste. There were probably … Continue reading
Most weeks I try to explore at least one “new” recipe.
I was looking at Hungry Girl’s website and found spicy Thai-style no-cook stir-fry.
It sounded yummy so I decided to give it a try.
I added the ingredients I didn’t already have to my grocery list. I decided to add a few other ingredients to it as well.
When I got home I realized I forgot to write a few things down.
I modified the recipe a bit and had it for lunch three times last week. Yup, I thought it was really yummy. I really enjoyed it. It’s filling and fairly healthy.
The HG version is fine. I just made some adjustments because of what I had on hand.
I didn’t buy broccoli coleslaw and decided to add rice to make it more substantial. As I was grabbing veggies out of the fridge I realized I did have some broccoli coleslaw. So that got thrown in as well. HG’s version is cold and mine is hot.
Here’s my spicy Thai-style stir fry:
- 2-3 oz. of chicken (I cut up a chicken breast and cooked it up in a skillet.)
- 1/2 cup of brown rice
- 1/2 cup to 1 cup … Continue reading
Have you seen the 40-year-old Virgin?
Remember FRENCH TOAST? (Here’s a clip of that scene. Swearing is involved. So you’ve been warned.)
Anyway, years ago Curt and I were watching some diner or cooking show and someone made peanut butter and banana French toast.
It sounded amazing. The version they made was super unhealthy.
I decided to take a stab at it with a healthy spin to it.
I don’t make a lot of breakfast. But I made this recipe recently and thought it would be a good idea to share.
Here’s my version of peanut butter and banana French toast:
- 2 slices Sara Lee Delightful wheat bread
- 1 tablespoon peanut butter (I prefer creamy, but for this recipe crunchy works better)
- 1/2-1 banana
- 2 tablespoons egg whites
- 1 tablespoon fat free milk
The ingredients listed are for one serving. Double or triple ingredients for extra servings.
I like to smoosh the banana onto my bread. Other slice I spread the peanut butter.
Dip “sandwich” into the egg whites/milk.
Use cooking spray oil in the pan. Grill it up and enjoy!
You get some protein and a fruit. It’s yummy. And melty heated up peanut butter … Continue reading
There was a lot of chicken making and eating in the house so far this week. OK, well not a lot, but more than the norm.
One recipe I made for dinner one night was new and super simple and quite delicious.
The other recipe was one that I have been making for years. And it usually just comes out for special occasions … like the Kansas City Royals playing in the World Series for the first time in 29 years.
Sauced ‘n’ simmered dijon chicken
The first recipe I made was another one of Hungry Girl’s creations: sauced ‘n’ simmered dijon chicken.
I was looking for something that was simple with few ingredients. And I just happened to have all the ingredients needed already.
If you are looking for a quick and easy dinner to make this is a good one.
I did alter the recipe because once the chicken was cooked it didn’t look like a lot of food, like the picture did.
Curt asked if we had any rice. And I have the brown rice from Trader Joe’s, which you can throw in the microwave and have hot and ready in three minutes.
I also made some carrots … Continue reading
As I have mentioned in the past since my FUNemployment began I have a long to do list of things, including getting healthy.
And one of the many ways I am working on getting back to healthy (and hopefully lose a few pounds in the process) is by experimenting with recipes and cooking.
I will be out of town next week and the amount of blogging (and cooking for sure) will be minimal if at all.
So I thought this week I would share three recipes I have been experimenting with lately.
My friend and GFG! reader who suggested the Recipes tab told me about a soup she easily makes in the blender.
I experimented with her idea and came up with this:
- 3 medium raw tomatoes
- 1/4 onion
- fresh basil
Throw all the ingredients into a blender. Apparently some blenders, such as the Vitamix, have a heat function. My Ninja doesn’t. If your blender has the heat function you can blend and warm your soup at the same time. I had to pour my cold soup into a pot and heat up. I guess you could also put in the microwave.
The soup was … Continue reading
Since my recent “FUNemployment” began I have been trying to cook more. It’s not something I enjoy. But really to ensure I eat healthy (and not spend a ton of money) I need to cook at home often.
Because I have more time to plan meals, look up healthy recipes online, shop and execute the deliciously healthy nutritious meals cooking is much more tolerable.
A lot of my meal research comes from Hungry Girl. The website description says: healthy recipes, low-calories foods, weight-loss advice, diet tips ‘n’ tricks.
I have been a fan of Hungry Girl for years. I have a few of her cookbooks. I even went to one of her book signings.
Hungry Girl comes up with recipes we know and love and finds healthier and/or lower calorie versions of so many dishes.
My goal is to feature a recipe every week (or so) on the new Recipes tab here on GFG!
Last week one night for dinner I made ahi tuna steaks. I asked Curt what he wanted with the tuna. He requested a starch. (Don’t worry, we also had green beens.)
My research on the World Wide Web told me that mashed potatoes were a good starch … Continue reading