Finally, an Oatmeal that I like.

I never liked oatmeal as a kid.  I know I've tried it when I was younger but as my mom said, I did not like "mushy" foods as a kid.  Sometimes, it would even make me gag.  I was a good solid food eater.  I gave oatmeal a shot when I was older and still never seemed to like it.  I didn't know how it should be prepared, you know the instant packet kind.  I think I always added too much water or over or under cooked it.  Nevertheless, I bought oatmeal at least half a dozen times because I wanted to like it.  I love oatmeal chocolate chip cookies and I know oats are a nice healthy breakfast.  I mean they started selling it at Jamba Juice and Starbucks as a breakfast option.  I thought it was strange, but I guess that's just me.  I finally got this box of High Fiber Maple and Brown Sugar and decided to give it another shot and I can say now that I actually like oatmeal!  Forgive me for being so excited about it, but I am happy to say I now can eat oatmeal.  I made my first packet using a combination of milk, water, and fat-free half and half to make 1/2 cup and microwaved it for 1:30.  I only used those instead of straight water or milk because I had it on hand and it sounded good to me.  It was nice and creamy.  I've also tried it adding about 2tbs of plain oat bran before microwaving it and it's better that way because it's normally a little too sweet for me.

South Indian Green Bean Curry

Mixed with rice is the best!

This dish is so simple, healthy, and surprisingly full of flavors it was instantly one of my favorite vegetarian South Indian dishes I've had.  One of my best friends' mom makes this at her home and when I had it with some chapati, I began to love vegetarian food.  I've also made this with cauliflower and potatoes and peas curry and they're all great.  I don't really find myself eating green beans or ever buying it unless it is a holiday dinner, but after having some of this, I buy it from time to time to make this dish. 

Ingredients:

1/3 to 1/2 lb fresh green beans, diced into small pieces
1/2 medium onion diced
1 medium sized tomato, roughly diced
1 tsp black mustard seeds
1 tsp cumin seeds
1 tsp ground turmeric
1 tbs olive oil
1 tsp Sambar powder (depending on desired spice)
salt
water

1.  Heat olive oil in a pan and fry mustard seeds, cumin seeds, and turmeric.
2.  Once the seeds start popping in the oil, add diced onions and cook for a few minutes.
3.  Add tomato and and cook a few more minutes.
4.  Add diced green beans, salt, sambar powder and mix well.  Let it cook for 3 minutes.
5.  Taste and season to desired spice and saltiness.
6.  Add about 1 tbs water and cover with a lid, reduce heat, and leave it to cook for about 5 more minutes or until green beans reach desired tenderness.
7.  Serve with rice or roti.

Korean Potato Starch Noodles: Jap Chae

I first had jap chae at a Korean restaurant and absolutely loved it.  I love sesame oil and the clear noodles and beef slices.  Some places serve it cold as one of the many Korean side dishes, but I think it should be served warm.  When I first made it, I realized it is a lot easier to make than what you may think.  It just takes a lot of steps when you cook each ingredient separately, then mix it all together in the end.  It is also best to eat right after you make it.  I found the noodles didn't keep as well the next day.


Ingredients:

2/3 pound of beef flap meat*
1 package of Korean sweet potato starch noodles/vermicelli noodles
3 tbs sesame oil** plus some for stir frying
1/2 onion sliced
3-4 sprigs of green onions
1 bunch of spinach
1/2 cup shredded carrots
1/2 cup Kikkoman brand soy sauce**
1 tbs sugar (at least)
salt and pepper to taste

shitake mushrooms, sliced (optional and I left it out because I cannot stand them)


1. Marinate sliced beef in 1 tbs soy sauce, a l ittle sesame oil and a little sugar for about 30 minutes.
2.  Boil a large pot of water for the noodles and cook about 2/3 of the package according to package instructions (about 5 mins).  Be sure NOT to over cook the noodles!
Once the noodles are cooked, run it quickly under cold water so it does not stick together.
3.  Stir fry the beef in a pan with some sesame oil, set aside.
4.  Stir fry the onions in a pan with sesame oil and salt until softened, set aside.
5.  Stir fry carrots with sesame oil and salt until semi soft, set aside.
6.  Stir fry green onions in pan with sesame oil quickly until just soft, set aside.
7.  Blanch spinach until just soft and rinse with cold water, then squeeze dry in a paper towel.  Mix cooked, dried spinach with a little salt and sesame oil.
8.  In a large pot or bowl, mix noodles with 3 tbs sesame oil and soy sauce  (or however much you like) and then add all of the cooked ingredients.
9.  Mix very well (it is easiest with your hands) then add sugar and salt.  Taste and add more of seasonings to your preference.

*  You can use any cut of beef, I just found that flap meat has the perfect texture because it's not too dry or chewy.

**  The amount to add of these are really to your preference, I used a low sodium soy sauce and thought it was not salty enough at all so I had to add some salt.

Thai Panang Curry with Beef

One of my favorite Thai curries has to be panang because it's meaty, nutty and not as soupy like most other curries such as green curry.  This dish has less coconut milk and it taste the best with a type of red meat like beef or pork.  Of course, you can use chicken or even shrimp.  I like it with peas, though authentic Thai recipes don't really add any vegetables and they definitely do not add bell peppers like a lot of Thai restaurants do here.  If you can get your hands on some sticky rice, it accompanies my panang very well!

Ingredients:

1 can coconut milk
1lb (approx) beef (or pork) sliced into strips.  Any cut of beef with some fat marblization (is this a word?) is best.
2 tbs panang curry paste
1 cup frozen green peas, thawed
1 tbs olive oil
1-2 kaffir lime leaves (if you cn get it)
1 tsp fish sauce (or to taste)
1/2 to 1 tsp sugar
water

1.  In a medium sized pot, fill the pot about half way with water and bring to a boil.  Add the sliced beef, make sure beef is submerged.  Cook the beef for about 5-8 minutes then drain.  This is to make sure the beef fat and blood  are cooked out and will not coagulate in the sauce.
2.  In a deep, clean pan or wok, heat 1 tbs olive oil and add curry paste after it is hot.  Watch out for oil splattering. 
3.  After 1 min,  slowly stir in coconut milk and stir until paste has dissolved.
4.  After it simmers, add lime leaves, fish sauce and sugar, taste and add more paste if you want it spicier.
5.  Add beef  and let it simmer for about 15 minutes until sauce has thickened  some.  Panang is supposed to be somewhat dry, but you may need to add about 1/2 can water so you can have some curry sauce so it's not too dry to eat with rice.
6.  Taste the beef to see if it is soft enough.  Once almost done, add peas and simmer a few more minutes.
7.  Serve with Jasmine rice.