This is a sponsored post written by me on behalf of PB2 Foods. All opinions are entirely my own. Tofu and Veggie Stir-Fry with Peanut Butter Sauce is such a fantastic dish; it’s going to make you crave it over and over again. This meal read more
Tag: ASIAN RECIPES
General Tso’s Tofu is tasty, beautiful and incredibly easy to make. I can’t even tell you how many times I get the question about tofu so I try to create delicious recipes using this amazing ingredient. Since it literally does not taste like anything you read more
Sweet Pumpkin Porridge is one of those perfect comforting foods during cooler weather.
Ah, don’t you just love the smell of cooler weather approaching, beautiful Autumn scenery and comfort food?
Alright, perhaps we look forward to comforting holiday food more than anything else, but fall weather and scenery is up there, too?!
I just love going to mountains this time of year and breathing fresh air, enjoying gorgeous nature and looking at trees that look like man-made color placements.
To be honest, there is nothing more relaxing than enjoying a quiet time in nature. I worked so hard this year that I need one more short weekend getaway, preferably with my hubby only. Just two of us!
Well, to be honest, I’d miss my kids and kitties way too much. Needless to say, the weekend getaway does sound like a dream right now.
Let’s talk more about this tasty and sweet pumpkin porridge. It is a simply delightful comfort with every spoon you take.
I understand that it is not everyone’s cup of tea, nevertheless, it is so delicious and above all fulfilling as well as healthy.
Since it is Pumpkin season I wanted to share pumpkin recipes and some of its health benefits.
- Pumpkins/squashes are not only delicious but like I said healthy; they relieve stress, they’re good for weight loss, good for eyes and skin, it boosts the immune system and helps the digestive system and yes, they could reduce risk of cancer. I believe it is in the category of super-foods!
When I was growing up, rice porridge was usually offered to the kids. Which is not as flavorful.
However, it was mostly eaten when we felt sick and needed something light just to keep us going, and through the days of illness.
Any porridge is good for the digestive system because it’s light and texture is easy to digest.
I made a twist, a huge one on Korean traditional pumpkin porridge called Hobaak Jook (juk). I am not saying that Korean pumpkin porridge is not delicious, on the contrary, it is very comforting, especially if you like pumpkin.
First, instead of boiling, I roasted pumpkin. The best one for porridge or even soups is winter squash such as Butternut, Lakota, Kabocha, Buttercup squashes/pumpkins. My favorite is Kabocha, which I found in Trader Joe’s.
Pumpkin is naturally sweet, but the winter squash that I wrote above is just a little sweeter. I like to mix different pumpkins as it gives better and different levels of flavor.
Also instead of sugar, I used organic honey, and spices such as ground ginger, cinnamon and pumpkin spice which made a huge difference. With all the changes and twists you are increasing the flavor as well as health benefits.
Comparing rice that you granulate yourself vs. sweet rice flour in pumpkin porridge, I like granulated rice because even though that coarse rice is cooked it still gives you little nuttiness.
You might also like:
If you make my Sweet Pumpkin Porridge, please tag me on Instagram. @sandraseasycooking with hashtags #sandraseasycooking. I would love to share your creations with everyone. Thank you so much in advance!
Sweet Pumpkin Porridge is one of those perfect comforting foods during cooler weather
- 3 lb pumpkin or winter squash (Salt, ground ginger, cinnamon, brown sugar - Few pinches on each slice)
- 1 cup Sweet Mochi Rice/Glutinous Rice (or Flour)/Water, enough to cover over the rice for soaking
- 1-1.5 cup water, for cooking
- 1/2 tsp. Salt
- 2 tsp. Pumpkin Spice
- Organic Honey, to taste /or other sweeteners
- Pumpkin seeds for garnish, or any nuts
- Wash the rice 3-4 times and soak in a big bowl for about an hour.
- When the rice is soaked at least 1 hour (although, it's the best if you soak it for a couple of hours) place rice into a food processor with a bit of water and puree until it gets completely granulated. READ NOTES
- Preheat oven on 400 degrees Fahrenheit.
- Pumpkin Prep: Slice the pumpkin into thicker slices (be careful), take out the seeds and reserve for later; Season pumpkin with few pinches of salt, ground ginger, cinnamon, and brown sugar to taste. Rub all over and place in baking pan. Roast until the pumpkin slices are tender, about 30-40 minutes. Once done, separate skin from the pumpkin flesh (be careful it could be still hot) and Puree in a food processor, and add a little bit of water so it's easier to puree. I ended up with little more than 2 cups of pumpkin puree.
- In a large pot add 1 cup of water and pumpkin puree. Stir until it bubbles, then start adding the rice puree, keep stirring and add pumpkin spice, salt, and honey.
- Stirring is very important because it can stick to the bottom of the pot very fast. Lower the heat on simmer, and slowly just stir for 5 minutes. Add more water when porridge becomes too thick, and cook for 20 more minutes on simmer. It's done when rice becomes smoother and cooked. Taste the porridge and add more sweetener to your taste preference.
- Garnish with roasted and peeled pumpkin seeds OR chopped nuts. Serve on room temperature.
- You can skip the part of soaking the rice and instead use sweet Glutinous rice flour ..just make sure to mix it into a smooth texture (with water). You can find videos regarding this type of porridge. When you are using flour, it will be more smooth. I like the texture of granulated rice in porridge. You can also make it thick or thinner just by adjusting it with water. When you taste that rice is cooked take it off the stove and cover. It's all in the taste senses, so use them!
- For pumpkin seeds, I wash them, dry with kitchen paper towels and then toss on the newspaper then outside to air dry completely. Preheat oven on 400F then put sea salt, I used actually sriracha salt and it was fantastic. Bake until they are toasted. However, if you going to garnish porridge with pumpkin seeds, of curse peel them.
- For baby food, I would definitely either make rice cooked with adding more water or use flour because it gives you a smooth texture. If the baby is not at least year and a half please do not use honey, and add some other natural sweetener. Of course, you got to keep it a notch down because babies can't handle sweet like adults.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
You either love matcha or despise it. I love matcha, aka green tea powder. One of my favorite ice creams is Matcha Ice Cream with Dark Chocolate. We all know green tea powder is very healthy. It gives us energy without the anxiety, crash or jitters. Make us all younger as well as calms the mind and relaxes read more
Shrimp Pad Thai, an effortless yet exquisite meal. It’s a shame that a majority of us go for take-out. Just think about how we could make these noodles right at home in less than 30 minutes. I know one thing for sure, this meal will be far healthier. You can use whatever ingredients your heart desires within the making. Well, I have a variety of comfort foods read more
I have been planning for a while to post a delicious recipe using my smoker or a grill
Summer season is here so you can make this over and over again during beautiful summer evenings and enjoy it with your family and friends
Also, 4th of July is just around the corner so let us make these tasty Asian beef, pepper and onion Skewers.
Prep your meat, and heat up your grills because you guys are going to love these mouthwatering beef skewers. I made them so many times, but I never had the time to actually take pictures. I
Today, I did not tell anyone that I was making one of their favorite summer savory foods. It was quite a surprise when I open the outside door and called everyone to join me in the backyard.
That, my friends, makes my heart fill with joy and happiness. I do not know what I did in my past life, but I feel incredibly happy to have these people. My tribe, my everything. I hope you all create your own memories during summer days.
If you happen to make this recipe or any other, please tag me on Instagram. @sandraseasycooking and use hashtag #sandraseasycooking so I am able to see your delicious creations and share with my readers as well.
Asian Beef Skewers
The Best Smoked Asian beef skewers
- 2 pounds top sirloin steak cut into cubes
- 2 Bell Peppers any kind
- 1/2 Large Onion preferably red
- 1 tbsp Oil
- 1/4 cup Ponzu Sauce
- 1/4 cup Soy Sauce light
- 1 tbsp. Lemon Juice
- 1 tbsp. Honey
- 1 inch Fresh Ginger grated
- 3 garlic cloves minced or grated
Combine all the ingredients for marinade and pour over the cubed meat. Allow it to marinate in the fridge for one hour. Make sure that the bowl is covered with plastic wrap. You can toss and turn beef cubes around just to make sure every beef cube is marinated properly.
- Once the meat has marinated, thread it onto the skewers alternating with pieces of bell pepper and red onion. Just before grilling brush some of the marinade over the skewers.
- Grill kebabs over slower temperature (300F), turning them around at least one time for 40 minutes. If you have a lid or a smoker with a lid close it and cook for about 40 minutes to up to 50 minutes depending on how big your beef cubes are or how your grill/smoker operate.
- Once the internal temperature of each piece reaches 130°F (54°C), remove the kebabs from the grill or take them out of the smoker. Allow the meat to rest for about 4-5 minutes so the juices could go back in.
- You may use Mirin instead of the Lemon juice to tenderize the meat. Mirin is Japanese type of rice wine similar to sake, but with a lower alcohol content and higher sugar content. I like the fresh taste of lemon juice so I use it.
- Any Skewers will do, however, if you going to grill wooden skewers make sure to soak them in a bit of water before grilling to prevent them from burning away.
Chicken and Mixed Vegetables Stir fry is a simple and easy weeknight dinner, which makes it an excellent weekend meal as well. My family typically seeks for stir-fry ones a week, so since we have so many amazing versatile stir-fry recipes I change vegetables or read more
Teriyaki Chicken and Pepper Skewers is a very delicious summer dish that gives you a pleasant explosion of flavors. My family goes crazy over this teriyaki chicken and I am sure that you will, too. I have been making this dish for many, many years read more
Multi-Grain Medley Bowl with Kimchi is perfect for hot summer days. Not that it is too complicated to make a full meal and cook for an hour. However, I feel like my body cannot accept heavy meals so I avoid making them.
Of course, this is amazing any time of the year, but in particular during the summer season. You can even pour hot broth over it, as I do often throughout the winter.
My family devoured it. I made some ground beef with gochujang for them as well to go together with this multi-grain medley and kimchi.
It was delicious, however, I was not craving meat at the moment. If any of you wish for a recipe, I will add it in the notes below, because it compliments this very well.
I absolutely love kimchi and I make so many delicious meals all year round using kimchi, but it is a perfect side dish with pretty much anything; eggs, rice, noodles, bacon, etc.
Kimchi is not everyone’s cup of tea. I get it! However, if you have never tried it before, you must at least give it a chance. It is extremely healthy for you and your gut. Plus It tastes really good as well.
If you do not want to eat it a fresh try in some of my recipes. That being said, I probably eat it every other day. Not only because it is good for me, but because I really love it.
I know you will love this Multi-Grain Medley Bowl with Kimchi recipe. If you make this one or any other recipe from my blog please tag me on Instagram. @sandraseasycooing using hashtag #sandraseasyooking. Thank you so much in advance!
Hot Summer calls for simple meals like this one. Multi Grain Medley Bowl with Kimchi is a perfect meal to satisfy your cravings for Korean flavors.
- 2 pk Minute multi-grain medley brown rice, red rice, wild rice, and quinoa
- 1 3/4 Water
- 2 tsp. Oil
- 1/2 tsp. Sea Salt
- 1/2 cup Chopped Napa Cabbage Kimchi Baechu kimchi per person, or more
- Garnish per serving/bowl:
- 1 egg fried or boiled
- 1 green onion
- 1 teaspoon Toasted Sesame Seeds
- 1 teaspoon Gochujang Korean chili paste
- A drizzle of Sesame Oil
- Cook multi-grains according to the package. I add a bit of salt because it's tasteless if it's not seasoned at all.
- Add multigrain medley in a bowl and top it with kimchi. Recipe for the KIMCHI
- Fry or boil an egg per person and add it on the side or on top of the kimchi.
- Garnish it with all the other ingredients for garnish and drizzle a bit of sesame oil.
- Mix it all up and enjo
I eat about 1 cup of the kimchi with this, however, it's up to you. Also, I like kimchi with more sour taste and that is called aged kimchi. This one that I am using is just one month old, but the rest I'd keep in my fridge for about 3-4 months for Korean stews such as Kimchi Jjigae, Soondubu Jjigae, Budae Jjigae, etc. As long as there is no mold on the kimchi, it is edible. Personally, I love aged kimchi because the taste is absolutely amazing. If you do not want to make kimchi, then get store bought. You can look at your local grocery stores or Asian/Korean Market. I used Minute brand because it takes only 10 minutes for my grains to be cooked. You can certainly make your own blend - the time of cooking will depend on what grains you are using. If the mixture is too dry for your taste, add a bit of water. I always end adding about 1/4 cup of water in my rice bowl.
Ground Beef with Gochujang
- 1 teaspoon Oil
- 1 lb beef
- 1/2 medium onion (sliced),
- 1 tbsp gochujang (or more),
- pinch of salt and pepper
- Add a drizzle of oil to the skillet or wok and heat it on a medium high temp.
- Add sliced onion and stir fry it for 3-5 minutes, then add ground beef.
- Sauté together for about 5-7 minutes or until the meat is no longer pink. Just keep breaking the meat until it’s all cooked very well.
- Take more than half of the fat out of the skillet using a large spoon. You do need all that fat so take it out.
- Add a pinch or two of salt and ground black pepper; stir.
- Add gochujang and stir. Cook for about 2-3 min just to create a nice thick sauce.
- Serve it over rice or multi-grain medley with kimchi, of course.
GOCHUJANG – Korean Hot Red Chili Paste READ HERE
When I think about cauliflower, many dishes come to my mind, but deep fried, pickled, or raw were my favorite ways to eat this power vegetable. To include cooked cauliflower in our diet often I started to roast it. Making them with different flavors just read more