Hotteok (Hoddeok) – Sweet Korean Pancake I‘ve always wondered how this unique disc-shaped like snack called hotteok 호떡 (sweet Korean pancake) would taste like. Would it taste as heavenly as so many has spoken about? Finally couldn’t take it any longer with all the guessing, I decided to try make them myself. So yummy man! Now let’s cook. :) Add lukewarm water, white sugar, yeast, salt and vegetable oil in a mixing bowl and stir well. Add flour. Mix with rice scoop or by hand until well blended. Let the dough rise covered with cling wrap or a pot cover at room temperature for 1 hour. An hour later, the dough has rises double its size. Knead it to remove the gas bubbles in the dough. Meanwhile… To make fillings, add brown sugar, cinnamon powder and chopped walnuts in a bowl. 20 minutes later the dough has risen again… this time a little. Spread some flour on the cutting board and your hand. Place dough on cutting board. Knead the dough. Divide dough equally into 8 balls by first dividing it into half using your fingers. Method: 1. 2.
Give the Gift of Lasagna I am sure right about now you are saying to yourself... "But Dannnnnn didn't you just recently make manicotti which has practically the same ingredients as lasagna? And didn't you also already show us how to make sauce in that very same blog entry? This is how I like lasagna. Chicken (really?) Now, if you are reading this thinking "Dan how COULD you! Anyways, now that I no longer have any friends, on with the post! Mandi getting everything in place. Brown the beef in a separate frying pan with a bunch of salt and pepper. There is the brown I was speaking of. Try and get really good tomatoes. Look at all that olive oil! Get the tomato paste in there to fry up as well. You CAN crush the tomatoes with your hands to have a more rustic texture, but for this sauce I like it smooth. GARLIC! BEEF. What? We need a bigger pot. Save the rest of the blender load, because you will easily eat this much while it is cooking and will want to pour more in. Mandi doesn't care if people look at her funny.
super simple: black bean & chickpea dip with lime | eat and relish I’ll admit that a grayish-brown blob of bean dip is not exactly sexy. You know what else isn’t sexy? Me, after six months of bypassing the gym on Sundays in favor of hedonistically scarfing piles of hot wings and washing them down with most-definitely-not-low-calorie-heady-Colorado-brewskis. And to add insult to all of that injury, said hot wings were first always drug through a pile of creamy blue cheese dressing. Like butter and fried chicken skin needed to be made any less nutritious. I mean, I’m not going to cry about it or anything – it was football season, for Pete’s sake – and if I can’t have my football with a side of hot wings, well, then….I can barely take any football at all. One one side of the field I’ve got my roots, and on the other I’ve got my adult branches and leaves. But back to my unsexy bean dip. A healthy dip, that when served with crisp blue corn chips or even some crudites, leaves no room for feeling like you’re denying yourself on Game Day. Like this:
Greek Yogurt Pumpkin Dark Chocolate Chip Bread So, who waits until right after Christmas to pull out a pumpkin recipe? Yep, that would be me. My true colors show. It all started with my crazy good banana bread ... which I made into white chocolate cranberry banana loaves ... which I then made into pumpkin bread for a volleyball tournament because we were out of bananas. And it was so good, I just couldn't not share it with you. Once again, greek yogurt saves the day again by adding protein, calcium, and that wonderful soft crumb I love in this quick bread recipe. I cannot get enough bananas (I probably eat 1-2 every day ... I could eat sweet breads over cookies any day, but I have been eating lots and lots of good food the last couple days! Greek Yogurt Pumpkin Dark Chocolate Chip Bread Recipe Source: The Sweet {Tooth} Life Yield: 12 slices 3/4 cup plain greek yogurt (I used nonfat) 3/4 cup sugar 1 teaspoon pumpkin pie spice 1 teaspoon cinnamon 1 cup pumpkin puree 2 eggs 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon vanilla
Baked Egg Boat recipe Breakfast is my favorite meal. I like to drink iced coffee and watch the cream climb its way down the chunky ice cubes in a dazy before the caffeine hits. I like to order bacon with whatever I’m eating. I like eating potatoes with ketchup. I like eggs over easy, and fluffy scrambled eggs. I pretty much like everything there is to like about breakfast. Baked Egg BoatsMakes 4 Ingredients: 4 demi sourdough baguettes 5 eggs 1/3 cup heavy cream 4 ounces pancetta, finely chopped and fried until crisp 3 ounces gruyere cheese, grated 2 green onions, thinly slicedsalt and pepper to tasteDirections: 1. Homemade Wheat Pasta (Without a Machine!) I’m going to let you in on a little secret. You know that pasta machine you’ve been coveting? The one that makes rolling and cutting pasta incredibly easy? (Or, in my case, the one you looked at but figured, “I’m not going to buy it now when I have a wedding registry to put all the kitchen tools I’ve ever wanted onto”?) Well, you don’t need it. But I digress. The trick to getting your dough really thin is to let it rest periodically while you’re rolling it. Once you’ve rolled your dough as thin as you can, roll it up into a spiral. It really couldn’t be easier. Whole Wheat Pasta INGREDIENTS: 2 cups 100% whole wheat flour 2 eggs 1/4 tsp salt Water, as needed DIRECTIONS: Blend together flour, eggs and salt. Roll dough as thin as you can, forming a rectangle. Trim the edges of the dough and roll the flat sheet of dough into a jelly roll. Fresh noodles will only take about 4 minutes to cook — they are done when they float to the top of the water. And Free Ice Cream (Last Chance!)
the three-day odyssean journey (with failures along the way): chocolate babka | love.life.eat Note to self: read a recipe twice and then a third time. You have to know that I spent two hours last night making the PERFECT Danish pastry dough. I was ecstatic, triumphant. There might have even been a Breakfast Club-inspired fist pump. Yet, something gnawed at me when I went to bed last night, but I ignored it and fell into a blissful slumber. Until 5AM this morning, when I woke with a start and realized that I had misread “freeze” for “fridge,” and my babka dough had started to rise in the fridge overnight. But I digress. Luckily, one batch of dough failed to rise, so I immediately stored it in the freezer, praying that it can be salvaged tomorrow, as I know that my attempt to bake babka today, 12 hours early from a bad proof, will be a hell only Dante could have conceived. Learn from my mistake: read the recipe thoroughly, twice, and a third time, before starting any dough. RESULTS: WHOA. Directions for the Danish dough: Day One Make the dough at least 2 days before using.
Unbelievably Easy Roast Beef | The Crepes of Wrath I present to you all a Christmas roast. It’s the perfect holiday meal. This roast beef is rich and flavorful, while still very buttery and tender without actually using any butter! Believe it, friends, for I speak the truth. This roast beef is perfection. I had never made a roast beef before, so I was extremely happy with this meal. Happy Holidays! Look at how simple those ingredients are! Cover a baking sheet with foil, then place a cooling rack over top. Make the garlic into a paste. Continue to press down on the garlic with the side of your knife until it starts to form a paste. I know this is a terrible picture, but it should be as smooth as possible. Mix the garlic together with the pepper, oregano, basil, and crushed red pepper flakes. Rub the roast with olive oil then rub with the herb and garlic mixture. Heat the remaining oil in a medium pan and add the roast, browning on each side for 3-4 minutes. Allow to rest for 5-8 minutes before slicing. Unbelievably Easy Roast Beef Cook time: