We got turned on to Kale when living in Vancouver. Kale is a winter vegetable and since we were in Vancouver when it was winter and oh, so cold, Kale was readily available. I have only tried making baked kale chips before and absolutely loved it. So I was thrilled to find out that kale season had just started in Melbourne and was about to bake some chips, when one of my friends posted on her blog that she had used it in soup, making a potato and kale soup. The recipe can be found on her Flickr site and blog site. It’s really delicious and very simple to make, and wonderful for the winter! I made the chicken broth myself: just boil the heck out of some chicken legs!
1 bunch of kale, chicken broth, 2 large potatoes, 1 onion, 2 cloves of garlic, salt and pepper to taste.
I’m all about the soups these days: they’re simple to prepare and are great comfort foods for the cold weather. Since having to look after a newborn, I’ve had to whip up meals that are easy yet not compromise on the quality or nutritious value especially since I’m still breastfeeding.
Tonight I made a rendition of kimchi jigae. Jigae means stew in Korean. I first had it at Bry’s parents’ place. Bry’s mom makes the most delicious Korean food and this dish was one of the many she made that I absolutely love. As I didn’t have the spicy bean paste or any other korean soup bases in our still rather poorly stocked pantry, I had to be creative. I used:
- Kimchi – lots of it and used the juice as well for the soup base
- Chicken Stock
- Soy Sauce
- Sesame Oil
- Tofu puffs
- Little xiaobaicai
The great thing about this was I just threw all the ingredients in a pot and let it cook, then boiled up some rice on the side…and voila, we have a delicious and healthy dish full of vegetables and protein. This was not as good as my mother-in-law’s Jigae, tho it came quite close and satisfied my craving for Korean food.
Did I mention how much I LOVE being settled in to our new place and have a nice, clean kitchen where I’m able to cook again? 🙂
Now that we’re more or less settled into this place and into a routine, I’m experimenting with new recipes and cooking again! Above, I made a quinoa vegetable and chicken soup which tasted really nice with a few dashes of Louisiana hot sauce. Perfect for winter!
Here is something I’m gonna attempt to make today to spread some lurve: late summer peach with blueberry, cream cheese, and thyme leaves cupcakes. Check out this recipe here. Or click here to view other tempting cupcake recipes here.
Have a wonderful day! Will be back to post later.
Yes, this is my third post with the word “LOVE” in the title. That’s because…Valentine’s day is only a month away! Granted, I actually forgot about this day for romance till I was reminded by other Etsy sellers who have been filling up and promoting their shops with Valentine’s day related items.
This morning, I felt rather spoilt to have Bry make me some extra crispy buckwheat crepes with nutella and strawberries topped off with whipped cream for breakfast. Having a husband who can cook is such a treat. ❤
What are you doing this Valentine’s day? Going out with your husband/boyfriend/crush? Or hanging out with your BFFs? Or curling up in bed with a trashy love novel/ watching silly chick flicks? Or going out with your family (why not???)?
I don’t know what Bry and I are gonna do. Maybe grill up some steaks and watch reruns of LOST (to go along with new episodes of the show that’s starting again SOON. *Wheee*)…just like what we’ve been doing!
Little heart studs only USD5.50! http://cherbie.etsy.com : )
Spent most of my day today putting together my portfolio of speech-language pathology related materials to apply for credentialing with the Speech-Language Pathology Australia Board. They require SO MUCH, it is insane. I’m gonna take a break from that for a little while to go make myself a nice little dinner. (I would go out to exercise…but gotta hold that thought since I’m still feeling a little under the weather – really, really!).
- 酱油鸡 (soy sauce chicken)
- Hainanese style flavored rice
- Pickled cucumber
- 豆蒜 (aka tau suan) with 油条 (fried dough sticks) [ we’ll see how this turns out – i don’t have pandan leaves nor potato starch which are both apparently rather essential to the recipe, but i don’t feel like making another run to Ranch 99 – 7 miles away – to get it].
Comfort food! That should hopefully perk me up and motivate me to plow on with putting together materials for the Ozzies.
Update from the previous post: Tried the Lebanese style Tabouli, and, yay! Success! Chopping up the veggies wasn’t so fun but the end result was worth it. I LOVE bulghur, and added more to the mix. I also didn’t have the patience to wait all too long before eating some of the salad, but the leftovers should taste parfait tomorrow! I’m probably gonna have tabouli spilling out from my ears by next week.
***Another update May 2nd: Had this salad with some of the spinach balls made last week (see archived post for recipe) – and they both complement each other very well.