R I C E
P O R R I D G E
w/ C H I C K E N

Last week my boyfriend Todd was hit hard with the cold that comes around every fall.  You know, the one that comes with the changing, brisk temps?  Well, one thing he now knows is that whenever we feel yucky- a pot of rice porridge cures A-L-L..  

Yup, it's either this soup (also known as "khao piek khao" in Laos; "baw-baw" in Cambodian; "congee" in Chinese) or pho for breakfast on Sunday mornings for us ;)

Seriously, though.. real talk, this is one of the most soul-soothing foods ever.  The fact that it is so easy to make also soothes the soul!  As a little girl when sick I'd eat this plain with maybe a few drops of soy sauce.  No need to use much flavor if you can't taste, right?!  

There is a secret weapon though that I use for the chicken flavor... it's Knorr!  Both my parents & chefs have told me about this.  You can find this at any asian market or possibly the asian section of your local grocery store.  

I like to add any other vegetables I have to this and even add an egg if I'm feeling extra hungry.  If I had beansprouts.. there'd be beansprouts in this! Oh & the fried garlic & fried onion to top the soup is soooo very necessary! Both have such great flavors that add a new dimension to the soup.  Again, hit up your closest asian market!!

Okay, enough ramblings.  Here's the recipe for the porridge!  Get ready to have all your senses calmed by this..

Ingredients:

2 cups cooked white rice

Sliced & smashed ginger root

3 chicken tenders/ breasts

Celery (veggies are optional!)

1 tbsp Knorr Chicken Broth Mix!

Chopped scallions

Fried onions & Fried garlic

Chili oil 

Salt & black pepper

Directions:

1. Easiest step, boil water!  I usually use my medium sized pot & fill er up.  I'm guessing this is about 3 quarts~ about 12 cups of water.
2. Add smashed ginger root, thinly chopped celery or other veggies & cooked rice!  *If uncooked rice- cook for about 15 minutes until extra soft & almost exploded looking.  
3. Add chicken & cook for a few minutes.  Remove & shred into bite sized pieces with a fork.  You can cut it with a knife but the shreds are nice :)  Add back to the pot.
4. Add the secret ingredient.. Knorr Chicken Broth Mix!! 
5. Cook this down for about 5 minutes.  Taste & add more mix or salt & pepper if needed  
6. Ladle into bowls & add your chopped scallions, fried onions, fried garlic, fresh crack of pepper & drizzles of chili oil. Mmmmm.. if you have a lime wedge, squirt that sucker on there, too!

Cheers to sunny days & no more sickness or EBOLAAAAHHHHHH!!

E A T I N G
& D R I N K I N G
E U R O P E !

sammiches everywhere!

green cactus beer @ delirium tremens cafe

fig vodka in germany!

foie gras in paris

lamb chops in paris!

dom perignon in paris! <3 

spicy mustard & pretzel buns in germany

aww.. a "J" in todd's beer!

frog legs in paris! 

best street food in brussels, belgium

REAL french onion soup!

best charcuterie in amsterdam

canal-side lox & kir in amsterdam

buttery escargot in france 

duck rad na & pad thai in belgium ;D

one of many waffles in belgium

frites & heinekens in belgium

moules & frites! obv belgium

creamy scallops & bacon in paris

funky charcuterie in paris

very fine, italian wine in belgium

ginormous meringues in brussels!

more waffles

european snackssss mmmm!

Basically, Europe was scrumptious!! 

G R I L L E D
P B & J 

Oh my god oh my god oh my god oh my god ohhhhh myyyy gaaaaaaahhhhd no but seriously errrmmerrgerrd WHY HAVEN'T I MADE THIS YEARS AGO!!?!?!?!?!  

Last night history was made in my kitchen.  After a few glasses of wine & a wee toke of the cutest little peach a conversation was sparked about drunken munchies.  

What is your favorite thing to eat after a night of heavy drinking??

My answer: crab rangoons.  I know, it's so bogus since it's really an American-Chinese thing..but the fried creaminess gets me feeling all damn types of ways.  

Okay so the grilled peanut butter & jelly sandwich was brought up also & I could not get my mind off of it so at 1am I melted up my butter & grilled these bastards up!  

melted butter..mmm!

I unfortunately only had enough peanut butter for 2 sandwiches :(  Perhaps that was a good thing??  Also, I used raspberry jam instead of the classic grape jelly.

a generous smearing of each pb & j

Use medium-low heat as if you were making pancakes.  You should have seen the look on my face when I flipped them over & did not see any burnt edges!   ^______^

Look at how the raspberry jam gets all nicely caramelized!!  AHHHHHHHH!! I want another. Best idea.  Once you bite into the sammiches you are taken away to the most euphoric childhood memories.  Wash it down with a cold ass glass of almond milk & that's just it.  LIFE IS SO GOOD.  Thank you & you are so very welcome.

PS.  I love the mindset my boyfriend Todd & I have been having lately.  Basically, we have to up our tolerance & see where we're at with everything so that when we go to Europe (IN 4 DAYS!) we won't be totally f*cked >.<  

I'll definitely try to post all of my foodie adventures overseas with the wifi I can sneak on.  OH!  Plus, if you've been to Germany, Amsterdam, London, Belgium and/or France please leave me some tips in the comments below about places to check out!

Cheers, friends :D

F R E S H
F I G S

Have you ever eatten a raw, freshly ripened fig?  OH.. MY HEAVENS.  There is a reason why figs are called the 'fruit of the gods' & quite frankly they are most scrumptious!  

This morning I had these little sweet creatures just the way they were.  No prosciutto.  No goat cheese.  No fancy schmancy honey.  Nothing!  I love the natural flavor that shines through!  I definitely am a fan which surprised me because I absolutely freaking haaaaaaaate FIG NEWTONS!!  Hello, isn't that a just a sweet treat for old people that can't really chomp on like crunchy, chocolate chip cookies? :D

Aside from being most aesthetically pleasing to the eyes- with all the vivid colors from the skin & seeds - these little fruits are actually quite good for you too!

Here are some of the key points on the health benniez of figs:

• good source of potassium!  bye bananazzzz
• excellent source of calcium, too
• fiber rich & almost helps you lose weight ;)
• full of antioxidants for optimum health & wellness

Dried figs which are very popular in stores (since the peak season for fresh figs are just during the summer) can be found year round .  They are sweeter & actually have a ton of perks to them as well but I really enjoyed having these little guys fresh.  There are countless recipes I've seen- fig butter/ jam/ compote, fig smoothies, figs on pizza, figs in cake!  Absolutely endless.  

how amazing does this fig cheesecake look!?

So, since there are so many farmer's markets around town (hopefully near you as well) I highly recommend going out there & picking up a few of these delightful fruits!  

N O N G S H I M
S I R  L O N G  T A N G
R E V I E W

Oooo!  My first product review ^____^  Here we have Nongshim's newest ramen baby.  They're known for their Korean instant ramens..you know like the SHIN CUP!! <3 <3 <3   I am, by the way.. majorly obsessed with Shin Cup.. like I'd probably tattoo a Shin Cup on my thigh.  

Well, this particular tubby, asian commodity, Sir Long Tang (sounds like a prince in the next Mulan movie..a girl can dream!) is a take on the Korean oxtail soup, seolleongtang.  By slowly simmering the bones you really get that marrow goodness & deep, milky meaty flavor.. think korean pho! 

Without a breakfast this morning I am so glad I picked this up last week.  I believe it was just under $2?  Not bad at all.  The stumpy size is surprisingly the same as a Shin Cup!  So much to live up to, Sir Long Tang..

I opted to pour boiling water & wait out the 3 grueling minutes.  The flavor packet had an off-white powder with dehydrated scallions & garlic...which when revived are sooooo good :]  The noodles are similar to all the others, flat & chewy.  THE BROTH DOE.. ohhhh that first sip!!  There were fireworks!  Super freaking flavorful!  My mouth was instantly coated & in umami heaven. 

Check out the oil bubbles!!  A well rounded broth will have these babes all bubbling together..mmmm.  Comfort food to the max.

Nutritionally speaking..this was SODIYUMMY!  I compared the facts with a Shin Cup & they are pretty much identical aside from the sodium content.  We all know instant ramen isn't the healthiest..but do we care?  I don't think so ;D

Rating?  I loved it!  I'm most definitely giving this a 5 out of 5.  You should probably pick one up when you can.  Unfortunately for those living in Massachusetts with me our beloved Market Basket is undergoing some hefty drama.  I'm sure you can find it at any asian market & it's for sure at H-Mart but I believe it's way pricier.

No regrets!  Oh & hey, am I the only one that finishes all the broth??  >.< 

L A Y E R E D
G R E E K   D I P

GREEEEECE!! I WANT TO BE IN YOU!!  Ahhhh..one of my tippity top travel destinations!!  Aside from the fact that the pictures of the all the islands are absurdly charming & alluring & captivating & enticing & desireable as FUCK..like come on all the bright white design & blinding blue ocean!!  Seriously though.. it's the foooood.  Goodness, my belly & I cannot wait.  

Well, in about 25 days my boyfriend Todd & I will be boarding a plane to seek grand adventures in the land called EUROPE!  I seriously cannot wait.  The consistent urge/need of being out & about all over this globe has been raging harder than ever- tweenty fiiiiive dayyzzzzz!  We will be exploring Germany, Netherlands, United Kingdom, Belgium & France all in a total of 2 weeks!  

I know I know.. so why isn't Greece in that list of countries right?!!  Honestly, I don't have the slightest inkling.  Hopefully I can spend 2 weeks just in Greece when I go!  (Hmm.. I'm looking at 2015 hehehe)  Plus, Spain & Italy are totally  on that bottom half of the continent ;D  Mmmhm, with all that good food.   Helloooooo!! 

The dip!  The dip!  I recently attended a surprise birthday.  Though most parties never really say BYOB anymore.. I was always taught to bring something!  Never go somewhere empty handed.  As you can see, my hands were quite full ^________^

isn't my girlfriend Vicky in the pink ze cutest?!!!

I loved the idea of having something easy to make & serve.  Besides, hummus is the coolest kid on the block right now.  I'm sooooo healthy! ;D  Instead of the traditional Mexican dip (that is in my pint-sized opinion plaaaayed out).. I thought this mediterranean styled dip would be way more of a hit..pshhh & it totes was, obvi!  Oh & did I mention it's wicked easy!?

Ingredients:

2 16oz tubs of hummus!  Any flavor..I did OG 

Cold pressed extra virgin olive oil- DO NOT SKIMP!! 

1 Cucumber- diced

1 Package of cherry tomatoes- diced

1 Red onion- diced!  

1 Can of black olives- sliiiiiiced! (you were thinking diced, I know it!)

1 Container of crumbled FETA CHEESE <3

Chopped scallions & Parsley for garnish

Directions:

1. Prepare your fresh veggies!  Dice, chop, & set aside for just a quick second.
2. Get a nice serving tray & drizzle that heaven sent EVOO all over the bottom.
   
3. Spread the hummus evenly for the first layer of creamy goodness.  (I actually had Vicky sexually stir in some scallions & red pepper flakes into the hummus!)
4. Sprinkle your veggies in any random order you'd like..honestly, it's all about what YOU want.. sprinkle on, babies..
   
5. Top with black olives!
6. Top even more with feta!
7. Top that all with scallions & parsley!  Oh my!
8. Do one last generous dousing of the EVOO..for good measure! ;)

Wasn't that the easiest??  Grab a couple bags of pita chips & head on out :D  People are going to love you & think you eat this healthy all the time, bahaha! #n00bz   Next week I'll probably fry everything in my pantry..

[ S P I CY ]

S T U F F E D

C A B B A G E

Hello my ravenous internet friends :)  Meet my only healthy meal of the weekend!  Hehe oopsies..

My handsome babe of a boyfriend Todd & I have been celebrating our 3 year anniversary (yay love!!) in an extremely naughty manner. We've eaten loads of fried seafoods, rich & buttery pastas, fatty BONE MARROW!, the juiciest unlimited amouts of grilled burgers and gallons of farm fresh ice cream..oooofz!  

We DO & DO NOT feel good about it!!  

I got a chance to dance around in the kitchen once and made these super easy & healthy galumpkis (Polish cabbage rolls) that I will undoubtedly make again in the near future :D  These guys are like a big dumpling..MMM YES.  

Check out my mooooooves..

Ingredients:

1 large cabbage

Extra Virgin Olive oil

1 diced onion 

1 chopped pepper

2 tbps minced garlic

2 chopped jalapeños (optional, but so damn good!)

1 package ground turkey

1 cup cooked quinoa

28oz can of diced tomatoes
1 cup of raisins for a little sweetness!

1-2 cups frozen spinach!

Sprinkle of mozzarella cheese

Salt, cracked pepper, paprika, adobo!  

Directions:

1. Preheat oven to 400°! Ooh, baby it's gon' get hot in the kitchen! >.<
2. Let's start off by sautéeing your onion, peppers & garlic in oil.  Cook until translucently tender & remove from heat to let it cooool, bro.
3. Combine ground turkey with veggies and season with a couple dashes of adobo!
4. Add cooked quinoa (you can subsitute with any other rice or grains) into the filling mix until all happily married :)  Set aside!
5. Heat up your tomatoes and season with salt & fresh cracked pepper.. you can see I like a little tingle on my tongue since I added red pepper flakes too!  Add your raisins & frozen spinach.  Let simmer (I like sneaking more veggies in! muahaha!)  Set aside as well.
   
6. Bring a big pot of water to a boil..(do not accidentally turn off the heat thinking you turned off the burner for your quinoa pot- doh!)
7. Peel back the first 2 cabbage leaves and wash thoroughly.  Use these to line the dish for easier clean up..how brilliant, huh?!
   
8. Stab the core of the cabbage with a fork & plunge her in!  After about a minute use a knife to slice the connective core to seperate the first two leaves off.  Use tongs to remove.  Continue blanching the cabbage & cutting off the leaves until you have about 8-10 leaves.
   
9. Rest the 'wraps' onto a cutting board to drain any excess water & to also cool down.  Then it's time to have a rollin' fest! Woohooo!
   
10. Take your cabbage leaf & scoop about this much (as seen in picture) into the bottom half.  Fold both sides in & roll up!  No need to secure, just plop that chubby baby into the dish & repeat!
    
11. Rollin' rollin' rollin'.. until you fill up your pan. Also, any extra leaves can double up smaller rolls- OH! & I saved the rest of the cabbage to make into a stir fry later ;) Do not waste!
    
12. Isn't this the most heavenly looking dish!?  I'd almost stop it right here but everything is better with SAAAAAAAAAUUCEE!! Load these pretty things up with the tomato sauce & garnish with extra jalapeños. Stick it in to that hot, inviting oven. 1 hour. OH GOD.
    
13. Last step is a sprinkle of mozzarella cheese right before the hour is up.  Make sure to let this sit for about 5 minutes before serving.  You want all them juuuuuuices to stay inside the rolls, keeping the meaty yummy insides nice & moist. MMMM...MOIST.

Some people serve this with a side of veggies, mashed potatoes, pasta, sour cream..but I felt like everything I wanted was already inside the stuffed cabbage!  Mmm..now I wish I didn't give away so much to my lucky friends & family because I. want. more. ^______^

#makeloveinthekitchen