Chopped lettuce of choice (I like the crunch of iceberg in this salad)
1 diced Avocado (Pricey in Korea, but worth the splurge for this salad!)
1/2 diced Bell pepper (Your preference on color)
1 diced roma tomato
1/3 C rinsed canned black beans
Salsa/ rotel
1 over easy Fried egg
Salt and pepper
First chop up all your veggies. Toss them together for your single serve salad.
While you fry your egg to runny perfection (season with salt and pepper), warm up those beans in a pan or microwave.
Top your chopped salad with salsa, warm black beans(pintos would work too), and place that beauty of an egg on top. To enjoy, simply cut up the egg and stir into the salad. The yolk and salsa create an amazing dressing and it is a lean protein packed treat to boot! (It makes me think of a southwest version of bibimbap sans the rice.)
Beware. It is addicting!
courtesy ovenless chef. Sorry, no pics. I will try to remember before I dig in next time!
Saturday, May 25, 2013
Thursday, January 10, 2013
Bulgogi- "fire-meat"
"Bul"=fire
"gogi"=meat
This Korean beef dish takes minutes to make the marinade, and minutes to cook up. Really easy, EXTREMELY satisfying. Despite the name, it is not spicy, rather it is cooked over fire. You can serve the meat over rice, in bibimbap, wrapped in lettuce/sesame leaves with other goodies or however you like. It is a treat any way you serve it.
Serves 4
INGREDIENTS:
Marinade:
1/4 C soy sauce
1/4 C soju, vodka, dry white wine
1/4 C sprite
3 T sugar
1/2 asian pear, peeled and chopped
1/2 onion, peeled and chopped
6 cloves garlic
1/2 tsp pepper
2 T sesame oil
1/4 C chopped green onion
Also need:
1 1/2 lb thinly sliced boneless ribeye or sirloin (or presliced bulgogi meat without marinade)
4 fresh or rehydrated shitake mushrooms, sliced thinly
1/2 onion, peeled and thinly sliced
1 T sesame seeds
2 T sesame oil for cooking
Directions:
1. In a long shallow dish (casserole dish), add your beef, shitakes, sliced onions and sesame seeds.
2. Combine all marinade ingredients in blender, blend until smooth. (10 seconds)
3. Pour marinade over beef and veggies and cover with plastic wrap or lid. Let sit for about 30 minutes in or out of fridge.
4. Preheat pan(I prefer cast iron)over medium high heat. Drizzle with sesame oil and cook bulgogi in batches, taking care not to over crowd the pan so you get a nice carmelized meat. Each batch takes 4-5 minutes. (You can also cook over the grill, just watch carefully as it cooks through very quickly!)
You can add additional "fire" to this dish by adding 1 T Korean chili powder or chili paste to the marinade! ;) Some like it hot!
Serve hot! Enjoy!
*Tip: If you are slicing your own beef, freeze your steak for about 30 minutes before slicing thinly with a sharp knife. (This will help keep the meat from shifting as you do so.)
Ovenless chef
Modified from a recipe in "The Food and Cooking of Korea" by Young Jin Song
"gogi"=meat
This Korean beef dish takes minutes to make the marinade, and minutes to cook up. Really easy, EXTREMELY satisfying. Despite the name, it is not spicy, rather it is cooked over fire. You can serve the meat over rice, in bibimbap, wrapped in lettuce/sesame leaves with other goodies or however you like. It is a treat any way you serve it.
Serves 4
INGREDIENTS:
Marinade:
1/4 C soy sauce
1/4 C soju, vodka, dry white wine
1/4 C sprite
3 T sugar
1/2 asian pear, peeled and chopped
1/2 onion, peeled and chopped
6 cloves garlic
1/2 tsp pepper
2 T sesame oil
1/4 C chopped green onion
Also need:
1 1/2 lb thinly sliced boneless ribeye or sirloin (or presliced bulgogi meat without marinade)
4 fresh or rehydrated shitake mushrooms, sliced thinly
1/2 onion, peeled and thinly sliced
1 T sesame seeds
2 T sesame oil for cooking
Directions:
1. In a long shallow dish (casserole dish), add your beef, shitakes, sliced onions and sesame seeds.
2. Combine all marinade ingredients in blender, blend until smooth. (10 seconds)
3. Pour marinade over beef and veggies and cover with plastic wrap or lid. Let sit for about 30 minutes in or out of fridge.
4. Preheat pan(I prefer cast iron)over medium high heat. Drizzle with sesame oil and cook bulgogi in batches, taking care not to over crowd the pan so you get a nice carmelized meat. Each batch takes 4-5 minutes. (You can also cook over the grill, just watch carefully as it cooks through very quickly!)
You can add additional "fire" to this dish by adding 1 T Korean chili powder or chili paste to the marinade! ;) Some like it hot!
Serve hot! Enjoy!
*Tip: If you are slicing your own beef, freeze your steak for about 30 minutes before slicing thinly with a sharp knife. (This will help keep the meat from shifting as you do so.)
Ovenless chef
Modified from a recipe in "The Food and Cooking of Korea" by Young Jin Song
Homemade Kimchi... it's easier than you may think!
I find it ironic that I never made kimchi in the entire two years I lived in Korea... it would have been cheaper to make I am sure. But, as I live in the epicenter of Dallas' asian markets, it is not hard to find all the ingredients I need to get started. So, let me just preface this with DO NOT START YOUR KIMCHI AT 7PM (yep, made that mistake.). Start it in the morning or EARLY afternoon. For working peeps, this could make for a fun Saturday morning activity... in fact, invite a few kimchi loving friends over and just make a big batch to split. Why not?!
This recipe claims to serve 10, but I think it ends up stretching a little further than that.
INGREDIENTS:
1 head napa cabbage
salt (Korean salt is preferable, but kosher or course sea salt will do well, don't use regular table salt or you will end up with overly salty kimchi)
Marinade:
1/4 C course sea salt
5 T water
2 T table salt
Seasoning:
2 oysters (optional, I didn't add these)
1/2 daikon (large Korean white radish) peeled and thinly sliced, or grated
1/4 C small green onions, diced
7 galic cloves, minced
1 inch piece of peeled ginger, minced or grated (about 1- 1 1/2 T)
1/2 onion, finely diced
1/2 asian pear, peeled and finely diced
3 large korean green onions, chopped (about 4 C chopped regular green onions)
1/4- 1/3 C Korean chili powder (I used 1/3 and it was still a little weak so I may
add an extra 1-2T next time)
1 tsp sugar
1/2 C fish sauce(should be transparent and slightly brown, NOT cloudy/merky)
1 red chili, finely sliced
1/2 C water
Directions:
1. Cut the napa cabbage length-wise in quarters, you can keep the core intact if you want to keep the piece as a whole. I cut the core out to help get the marinade in between all the pieces more evenly and I think it turned out just fine. In fact, that was one of the main complaints on many of the recipes I viewed..... that the tips were really salty while the stalks were not, so to even out the flavors, just chop the hard core out. Then place in a large bowl (or clean sink) and cover with cold water. Add 2 T sea salt or Korean salt and let soak for about 2 hours.
2. Drain the cabbage and THOROUGHLY rinse 3 times with cold water, as well as your bowl or sink. Then, message cabbage with salt marinade, making sure to coat all leaves (in between if leaving core intact) and leave to stand for about 3 more hours.
3. Meanwhile, prepare your seasoning by combining all your chopped ingredients,fish sauce, sugar,chili powder and water in a large bowl. Set aside.
4. Drain the softened cabbage and THOROUGHLY rinse 3 times with cold water.Once most liquid is drained, place in seasoning bowl and toss until thoroughly coated.
5. Place in clean airtight container and leave to stand at room temp overnight or about 5-8 hours. ( I put two layers of plastic wrapp over the opening before tightening the lid on to help seal and keep the smell confined... I also used a glass container as it keep smells in better than plastic tupperware.)
6. Place in refrigerator for minimum of 24 hours and then enjoy. :) I let mine do it's thing for at least 48 hours before trying and upon trial, the flavors were very evenly dispersed and oh so tasty! Enjoy!
To serve, I simply pulled out the desired amount of kimchi onto a cutting board and gave it a rough chop before serving. (Keeping the leaves whole helped to preserve some of the crunch, since the brining/marinade process softened all the edges. Less edges= less soft spots!)
We had both fresh and sauted kimchi at the taste testing and both were fabulous, so go forth and make kimchi. The hardest part is waiting!
ovenlesschef.
modified slightly from a recipe in "The Food and Cooking of Korea" by Young Jin Song
Another aside: I had extra radish, so I diced it into 1/2 inch cubes and used some of the excess seasoning to make a small batch of radish kimchi, following the same steps 1-6 with the radish as well. It made a nice refreshing little kimchi.
Saturday, November 17, 2012
Persimmon, Orange, and Pomegranate Salad
image courtesy bhg.com
Persimmon, Orange, and Pomegranate Salad
ingredients
1 pomegranate
2 large persimmons
5 cups salad greens (I like a mixture of spinach and lettuce)
6 tablespoons thinly sliced green onions
1 recipe Persimmon Vinaigrette
4 medium navel oranges, peeled and thinly sliced*
directions
1. Score an "X" into the top of the pomegranate. Break apart into quarters. Working in a bowl of cool water, immerse each quarter; use your fingers to loosen the seeds from the white membrane. Discard peel and membrane. Drain the seeds; set aside.
2. Cut each persimmon in half; remove core. Slice into 1/4- to 1/2-inch-thick slices.
3. In a large bowl combine lettuces and green onions. Drizzle 1/2 cup of the Persimmon Vinaigrette over salad; toss to coat.
4. To serve, arrange greens on six chilled salad plates. Arrange persimmons and oranges on top of greens, tucking a few in and under leaves. Sprinkle with pomegranate seeds. Pass the remaining Persimmon Vinaigrette.
*
If desired, substitute two grapefruits for the oranges or use a combination of oranges and grapefruit.
You can make the dressing ahead of time. Place vinaigrette in an airtight container. Seal; chill for up to 3 days.
Persimmon Vinaigrette (You will need a blender, or finely mince persimmon and onion)
Yield: 1-1/4 cups
ingredients
1 large persimmon
1/3 cup olive oil
1/4 cup red wine vinegar
1 1/2 teaspoons orange zest
2 tablespoons orange juice
1 tablespoon honey
1/2 medium red onion, chopped
1/2 teaspoon Dijon-style mustard
Dash ground cinnamon or gound allspice
Dash ground black pepper
directions
Persimmon Vinaigrette::
1. Remove the core from persimmon; cut in half. Scoop out pulp (you should have about 1/3 cup), discarding skin. Place pulp in a blender or food processor. Cover and blend or process until smooth. Add olive oil; red or white wine vinegar; orange zest; orange juice; honey; onion; mustard; cinnamon; and pepper. Cover and blend or process until smooth. Makes about 1-1/4 cups.
You could easily serve with pan seared chicken or better yet, grab a rotisserie at the store!
~The ovenlesschef
Thanksgiving Crunch Time:
Tis the season... for Thanksgiving gatherings and potlucks. Need some ideas for what to make, take or gift that has the flavors of home? I have a few recipes to spark your creativity!
First, check out THIS POST from two years ago on Thanksgiving favorites you can make without an oven.
Second, HERE are some no bake desserts that are sure to please.
Now, for those trying to maintain that pre-holidays figure... let's take a look at some lighter alternatives.
Green Beans with Lemon and Garlic You can find green beans at Costco
Try using olive oil or chicken broth instead of butter in your mashed potatoes.
Sautéed Broccolini with Tomatoes
Here's a light alternative to desert... could use any variety of orange and substitute 1/4 to 1/2 tsp of ground ginger for crystalized ginger.
And knock the socks off your guests with a salad that is seasonal, beautiful, tasty and healthful...
image courtesy bhg.com
Persimmon, Orange, and Pomegranate Salad
ingredients
1 pomegranate
2 large persimmons
5 cups salad greens (I like a mixture of spinach and lettuce)
6 tablespoons thinly sliced green onions
1 recipe Persimmon Vinaigrette
4 medium navel oranges, peeled and thinly sliced*
directions
1. Score an "X" into the top of the pomegranate. Break apart into quarters. Working in a bowl of cool water, immerse each quarter; use your fingers to loosen the seeds from the white membrane. Discard peel and membrane. Drain the seeds; set aside.
2. Cut each persimmon in half; remove core. Slice into 1/4- to 1/2-inch-thick slices.
3. In a large bowl combine lettuces and green onions. Drizzle 1/2 cup of the Persimmon Vinaigrette over salad; toss to coat.
4. To serve, arrange greens on six chilled salad plates. Arrange persimmons and oranges on top of greens, tucking a few in and under leaves. Sprinkle with pomegranate seeds. Pass the remaining Persimmon Vinaigrette.
*
If desired, substitute two grapefruits for the oranges or use a combination of oranges and grapefruit.
You can make the dressing ahead of time. Place vinaigrette in an airtight container. Seal; chill for up to 3 days.
Persimmon Vinaigrette (You will need a blender, or finely mince persimmon and onion)
Yield: 1-1/4 cups
ingredients
1 large persimmon
1/3 cup olive oil
1/4 cup red wine vinegar
1 1/2 teaspoons orange zest
2 tablespoons orange juice
1 tablespoon honey
1/2 medium red onion, chopped
1/2 teaspoon Dijon-style mustard
Dash ground cinnamon or gound allspice
Dash ground black pepper
directions
Persimmon Vinaigrette::
1. Remove the core from persimmon; cut in half. Scoop out pulp (you should have about 1/3 cup), discarding skin. Place pulp in a blender or food processor. Cover and blend or process until smooth. Add olive oil; red or white wine vinegar; orange zest; orange juice; honey; onion; mustard; cinnamon; and pepper. Cover and blend or process until smooth. Makes about 1-1/4 cups.
Happy and Healthy Holidays, no matter where you live!
~Ovenless chef
First, check out THIS POST from two years ago on Thanksgiving favorites you can make without an oven.
Second, HERE are some no bake desserts that are sure to please.
Now, for those trying to maintain that pre-holidays figure... let's take a look at some lighter alternatives.
Green Beans with Lemon and Garlic You can find green beans at Costco
Try using olive oil or chicken broth instead of butter in your mashed potatoes.
Sautéed Broccolini with Tomatoes
Here's a light alternative to desert... could use any variety of orange and substitute 1/4 to 1/2 tsp of ground ginger for crystalized ginger.
And knock the socks off your guests with a salad that is seasonal, beautiful, tasty and healthful...
Persimmon, Orange, and Pomegranate Salad
ingredients
1 pomegranate
2 large persimmons
5 cups salad greens (I like a mixture of spinach and lettuce)
6 tablespoons thinly sliced green onions
1 recipe Persimmon Vinaigrette
4 medium navel oranges, peeled and thinly sliced*
directions
1. Score an "X" into the top of the pomegranate. Break apart into quarters. Working in a bowl of cool water, immerse each quarter; use your fingers to loosen the seeds from the white membrane. Discard peel and membrane. Drain the seeds; set aside.
2. Cut each persimmon in half; remove core. Slice into 1/4- to 1/2-inch-thick slices.
3. In a large bowl combine lettuces and green onions. Drizzle 1/2 cup of the Persimmon Vinaigrette over salad; toss to coat.
4. To serve, arrange greens on six chilled salad plates. Arrange persimmons and oranges on top of greens, tucking a few in and under leaves. Sprinkle with pomegranate seeds. Pass the remaining Persimmon Vinaigrette.
*
If desired, substitute two grapefruits for the oranges or use a combination of oranges and grapefruit.
You can make the dressing ahead of time. Place vinaigrette in an airtight container. Seal; chill for up to 3 days.
Persimmon Vinaigrette (You will need a blender, or finely mince persimmon and onion)
Yield: 1-1/4 cups
ingredients
1 large persimmon
1/3 cup olive oil
1/4 cup red wine vinegar
1 1/2 teaspoons orange zest
2 tablespoons orange juice
1 tablespoon honey
1/2 medium red onion, chopped
1/2 teaspoon Dijon-style mustard
Dash ground cinnamon or gound allspice
Dash ground black pepper
directions
Persimmon Vinaigrette::
1. Remove the core from persimmon; cut in half. Scoop out pulp (you should have about 1/3 cup), discarding skin. Place pulp in a blender or food processor. Cover and blend or process until smooth. Add olive oil; red or white wine vinegar; orange zest; orange juice; honey; onion; mustard; cinnamon; and pepper. Cover and blend or process until smooth. Makes about 1-1/4 cups.
Happy and Healthy Holidays, no matter where you live!
~Ovenless chef
Monday, November 5, 2012
Olive Garden Recipes!!!!
Overseas? Craving Olive Garden? Now you can make your very own with the authentic recipes! Of course you may have to make substitutions, omissions, or get creative with some of the preparation techniques... but these recipes are straight from the source. So enjoy creating your own Italian bistro in your home!
http://www.olivegarden.com/Recipes/
Recipes such as: Tuscan Garlic Chicken
Tuscan Garlic Chicken
Prep Time:15 minutes
Cook Time:30 minutes
Serving Size:
Ingredients
4 each (4 oz) boneless, skinless chicken breasts
1 1/2 cups flour, plus 1 tablespoon
1 Tbsp salt
2 tsp black pepper
2 tsp Italian seasoning
1 lb fettuccine pasta, cooked according to package directions
5 Tbsp olive oil
1 Tbsp garlic, chopped
1 red pepper, julienne cut
1/2 cup white wine
1/2 lb whole leaf spinach, stemmed
2 cups heavy cream
1 cups Parmesan cheese, grated
Procedures Modified:
MIX 1½ cups flour, salt, pepper and Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess.
HEAT 3 Tbsp oil in a large skillet. Cook chicken breasts 2 at a time over medium heat until golden brown and crisp (5-7 min), flip and cook other side. (Place cover for first 5 minutes on second side to seal in steam and cook through. Remove cover for last two minutes to help crisp up exterior.) Add more oil for each batch as necessary.
Place cooked Chicken breasts on paper towel lined plate to absorb extra grease and cover to keep warm.
HEAT 2 Tbsp oil in a sauce pan. Add garlic and red pepper and cook for approximately 1 minute. Stir in 1 Tbsp flour, wine, spinach and cream and bring to a boil. Sauce is done when spinach becomes wilted. Complete by stirring in parmesan cheese.
COAT cooked, drained pasta with sauce, then top with chicken and remaining sauce. Garnish with extra Parmesan cheese.
Enjoy! I know I will!!!
Ovenless Chef
http://www.olivegarden.com/Recipes/
Recipes such as: Tuscan Garlic Chicken
Tuscan Garlic Chicken
Prep Time:15 minutes
Cook Time:30 minutes
Serving Size:
Ingredients
4 each (4 oz) boneless, skinless chicken breasts
1 1/2 cups flour, plus 1 tablespoon
1 Tbsp salt
2 tsp black pepper
2 tsp Italian seasoning
1 lb fettuccine pasta, cooked according to package directions
5 Tbsp olive oil
1 Tbsp garlic, chopped
1 red pepper, julienne cut
1/2 cup white wine
1/2 lb whole leaf spinach, stemmed
2 cups heavy cream
1 cups Parmesan cheese, grated
Procedures Modified:
MIX 1½ cups flour, salt, pepper and Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess.
HEAT 3 Tbsp oil in a large skillet. Cook chicken breasts 2 at a time over medium heat until golden brown and crisp (5-7 min), flip and cook other side. (Place cover for first 5 minutes on second side to seal in steam and cook through. Remove cover for last two minutes to help crisp up exterior.) Add more oil for each batch as necessary.
Place cooked Chicken breasts on paper towel lined plate to absorb extra grease and cover to keep warm.
HEAT 2 Tbsp oil in a sauce pan. Add garlic and red pepper and cook for approximately 1 minute. Stir in 1 Tbsp flour, wine, spinach and cream and bring to a boil. Sauce is done when spinach becomes wilted. Complete by stirring in parmesan cheese.
COAT cooked, drained pasta with sauce, then top with chicken and remaining sauce. Garnish with extra Parmesan cheese.
Enjoy! I know I will!!!
Ovenless Chef
Wednesday, July 25, 2012
Cilantro Lime Hummus
1 lb cooked chickpeas(you can find dried in Asia Marts, canned at Homeplus or MegaMart)
Fist full of fresh cilantro (nicedeli.com)
3-4 cloves garlic
2 Tbsp Lime juice (Lemon will work)
1 tsp Cumin
1 tsp chili powder (Korean will work)
1 tsp salt
1 tsp black pepper
3 T olive oil
add water, iced tea, or even beer as needed to get consistency desired
(For a more rounded flavor, try adding a few Tbsp of shredded coconut or coconut oil!)
Combine all ingredients in blender or food processor. Blend until smooth. Enjoy. It's addictive!
Courtesy ovenless chef
Tuesday, July 24, 2012
Spotlight Blog: Beyond Kimchee
Hit the JACKPOT! Wanting to make Korean food but not sure where to take classes or who to ask to teach you? WEll, I have a solution. Teach yourself. From traditional to modern twist, make your favorite... or new favorite dishes today!
Using the recipes from this handy dandy, amazing, mouthwatering site, you can treat your family and friends to homemade Korean favorites... plus, you can season to taste! ;)
enJOY!
Beyond Kimchee
image courtesy beyondkimchee.com
Using the recipes from this handy dandy, amazing, mouthwatering site, you can treat your family and friends to homemade Korean favorites... plus, you can season to taste! ;)
enJOY!
Beyond Kimchee
Saturday, July 14, 2012
Chicken Stir Fry
2 Chicken breasts
3 T cornstarch
2 T soy sauce
1/2 tsp ground ginger
1 tsp garlic powder
2 T sesame seeds
1 T chili powder (Korean or American)
3 T cooking oil, divided
2 C broccoli, chopped
1 C zucchini, diced with skin on
1 C thinly sliced carrot
1 onion, large dice
1 C water
Directions:
1 Cut chicken into 1cm strips; place in a resealable plastic bag.
2 Add cornstarch and toss to coat.
3 Combine soy sauce, ginger, garlic powder, chili powder, and sesame seeds; add to bag and shake well.
4 Refrigerate for 30 minutes.
5 In a large skillet or wok, heat 2 tablespoons oil on medium high; stirfry chicken until no longer pink, about 3-5 minutes.
6 Remove and keep warm.
7 Add remaining oil; stir fry broccoli, zucchini, carrots, and onion for 4-5 minutes or until crisp-tender.
8 Add water.
9 Return chicken to pan.
10 Cook and stir until thickened and bubbly.
Serve over rice or noodles. Enjoy!
This also works well with thinly sliced beef or pork! Feel free to add whatever veggies you can find or have on hand. Bell peppers, squash, mushrooms, snap peas, cauliflower, and string beans are all great options for stir frys... and if you happen to find some water chestnuts... throw a few of those bad boys in there too! ;) (American friends, a great way to cut down on prep time for this dish would be to grab a bag of frozen "stir fry" veggies from the frozen section.)
Courtesy ovenless chef
Saturday, June 9, 2012
Spotlight Blog: 519 Kitchen
I am lame. Yes. Let's just get that out there. I got back to the states and just plain neglected you all. But... I am back. I have a funny story actually.
SO we moved into our new place and as we got the kitchen stocked and ready to get cooking... and baking... I realized that only two of the burners on the stove top worked (And of course they are the smallest two). Then, as I went to bake my first loaf of bread, I made the horrifying discovery that only the bottom heating element works in my oven. Let's just say, I felt a little like I was back in a Korean kitchen and for a moment was discouraged. Of course, I then came to my senses and remembered that I am in fact, the ovenless chef and have been trying my best to rock out the ghetto electric range. :) Anyways, a month ago (shame) I posted an onion soup which is tasty and all, but not really a summer dish, and I am sure the heat and humidity are working their way into your kitchen by now... so I will be working on some summer friendly posts.
Until I get those up for you, please take a moment (AKA few hours/days) to browse through this blog that I found while in Korea. Melissa over at 519 Kitchen has been using Korean grocery staples to make her own foodie treats for some time now and has stock-piled great ideas for skillet and oven users alike. She also happens to have a few homemade doggie treats if you happen to have a furry friend at home in need. So please, check her out and leave a comment for her to encourage and thank her for sharing her experiments with fellow Korean Kitchens and ovenless chefs!!
http://519kitchen.blogspot.com/
Below are just a few of her dishes... go check out the site and get inspired for your next meal!!
Tomato, Basil and Pork Pasta
Spinach Pesto Pasta with Bell Pepper Fried Eggs
Skillet Pasta with Spinach, Mushrooms and Hummus
images courtesy 519kitchen
SO we moved into our new place and as we got the kitchen stocked and ready to get cooking... and baking... I realized that only two of the burners on the stove top worked (And of course they are the smallest two). Then, as I went to bake my first loaf of bread, I made the horrifying discovery that only the bottom heating element works in my oven. Let's just say, I felt a little like I was back in a Korean kitchen and for a moment was discouraged. Of course, I then came to my senses and remembered that I am in fact, the ovenless chef and have been trying my best to rock out the ghetto electric range. :) Anyways, a month ago (shame) I posted an onion soup which is tasty and all, but not really a summer dish, and I am sure the heat and humidity are working their way into your kitchen by now... so I will be working on some summer friendly posts.
Until I get those up for you, please take a moment (AKA few hours/days) to browse through this blog that I found while in Korea. Melissa over at 519 Kitchen has been using Korean grocery staples to make her own foodie treats for some time now and has stock-piled great ideas for skillet and oven users alike. She also happens to have a few homemade doggie treats if you happen to have a furry friend at home in need. So please, check her out and leave a comment for her to encourage and thank her for sharing her experiments with fellow Korean Kitchens and ovenless chefs!!
http://519kitchen.blogspot.com/
Below are just a few of her dishes... go check out the site and get inspired for your next meal!!
Tomato, Basil and Pork Pasta
Spinach Pesto Pasta with Bell Pepper Fried Eggs
Skillet Pasta with Spinach, Mushrooms and Hummus
images courtesy 519kitchen
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