Korean Soy Sauce Pickled

After a while of hiatus from Korean Food, I finally back on with a new Korean soy sauce pickled dish to introduce to you all.  I was introduced to this at a Korean friend's house.  She took this out as a side dish/ banchan for a fish paste kelp soup that she made me.  I totally loved it especially I learned that it can be kept in the refrigerator for up to a year!  I bet it can be kept longer than that.  :-P  So, I came home and made my own.  I used the vegetable that I liked to eat, but you are free to add any vegetable that you like.  All these vegetable will fully absorb the flavor of soy sauce, sugar and vinegar, so it is like sweet, salty and tangy at the same thing when you bite into one.  Go well with rice!

Quinoa Chili

While browsing the coupon website, I came across this recipe.  A chili recipe that uses a slow cooker and quinoa.  As you know, I love love the convenience of a slow cooker so this recipe hit the spot.  Furthermore, I have about 3/4 cup of quinoa left that I wasn't sure what to do with it,  if I use it to substitute rice, it would not be enough, it has to mix with something more substance to make it into a meal.

Hence this recipe is great as I have some canned beans in my pantry, quinoa, onion, chicken breast and spices in my cabinet.  Just put all in a slow cooker and the dinner is ready!  This is just an idea, you can play with your own recipe!

I also like to wish all my readers a Happy Thanksgiving holidays, drive safely, enjoy each other companies and delicious food.  I will be off during the week to spend it with friends. :-)

Ching's Chili

I have been reading the Super Immunity book and bean is one of the high-micronutrient super foods that was advice to consume regularly.  Frankly I don't cook beans often as I often used the green and red beans to make sweet Chinese dessert soup.  Black and Soy beans to boil Chinese soup and that's about it.  The only bean that I used in cooking is garbanzo beans and that was when I cooked the Japanese curry.  So, after reading that book, I wanted to incorporate more beans into our diets.  Since the weather is getting cold here, a warm bowl of chili came into my mind.  And just when I was thinking of that, the organic brand of beans and tomato sauce were on sales for $1 each.  And that just about made up my mind.

This is Ching's Chili, or my chili as I used ground chicken, tri-bean blend, onion, celery, tomato and corn (for more fiber and additional micronutrient intake) and my own way of seasonings.  We all loved it and I am going to head out to buy more of these tri-bean blend and organic tomato sauce while it is still on sales.  Looking forward to more Ching's Chili in these cold weather.  Feedback to me when you give my chili a try yeah!

This tri-bean blend has organic dark red kidney beans, organic pinto beans and organic black beans.  I was just happy to find three different colored beans in a can.   What a great way to get the nutrients from these beans (What a bummer!  The last few trips I went to KS and they were out of this Tri-Bean Blend!!).

I am aware of the resin linings of tin can and more so from the tomato sauce, but what did I do when my organic tomato sauce came in a tin can instead of a glass bottle?  For this, I just pour out the tomato sauce and didn't bother to scratch the can clean or add water to rinse everything out, so there was still a lining of tomato sauce left on the can, that's the best I can do in this case.  Or else, I would have to make my own tomato sauce.  Luckily I don't depend on can food, I get most of my micronutrients from whole natural food.

Good Old Bowl of Chili

I decided to make a pot of Chili today. It's non-traditional but very easy to make. I don't have a specific measurement simply because I hate to take out the spoon to measure everything. I used pork slices instead of ground pork/beef. Again too lazy to ground the pork with my cleaver. Why Chili? Because it's freezing cold over here and I'm dreaming of a bowl of hot Chili!



First, I browned the pork in extra virgin olive oil. Dish out and set aside. Then, I add in one chopped yellow onion and 2 cloves of chopped garlic. Brown those in the E.V. olive oil, when brown, I pour in 28oz. of whole tomatoes with juice (break it out) and 15oz. of red beans in Chili, add in the pork slices and some water. The seasonings I used were garlic powder, onion powder, cumin powder, paprika powder, cayenne powder, oregano, parsley, a little cane sugar, salt & pepper to taste. Covered and let it simmer at low heat for 2 hours. Serve with shredded cheese and rice on the side.

Note: Add 2 cans of red beans in Chili or any beans you fancy if you like lots of beans.