Tag Archives: Spicy

Delicious Post-op

What a delicious post-op we had this weekend in Gangnam. Surprisingly after living here over three years, we’ve never really ventured out in Gangnam. Kelsey met us before our eye appointment with plans to grab lunch together afterwards.

The weather was just beautiful! A perfect Spring day! After getting an all clear on both of our eyes we strolled around the main and back streets of Gangnam, with our shades on of course. There were just so many delicious choices! Eventually we settled on Indian.

Mano is an Indian restaurant with some Korean fusion. I think the photos below say it all. Spicy and delicious! We’d defiantly will go back in the near future for more. Plus I’m lusting over their collection of Le Creuset serving dishes. Just gorgeous! (On my wish list)

We had to take Kelsey to experience the cutesy Ann House Cafe. Her only request for this weekend was to enjoy Potbingsu before leaving on her holiday to Japan. We all ordered different versions of Potbingsu, butt spoons and all. Can you guess who ordered what?

Until our next post-op adventures.




By subway: Gangnam, outside Exit 4 of Sinnonhyun Station. The restaurant is on located on your left. 2F of 619-18 Yeoksam-dong, Gangnam-gu, Seoul

Phone Number: 02-568-2007.

Deliveries available: http://www.머노.com

What The Wang Chung?

Everyone has some freakishness they rather keep to themselves, right? Something embarrassing about their existence that they would never openly admit…today mine comes in the form of my Korean co-worker catching me singing out loud “Everybody Have Fun Tonight” by Wang Chung… WHAT? Yes… me… No clue where it came from. I completely blame it on 94KX. Central Pennsylvania folks you know the terrible local radio station that I speak of. Somewhere Wang Chung went to craving spicy coconut lime shrimp for dinner. Yeah… sort of all over the place when I think about it? Whatever it was, I went with it.

This succulent spicy shrimp is quick to whip up on the whim and big on flavor! So….”Ev’rybody have fun tonight!”

Spicy Coconut Lime Shrimp


2 Jalapeno peppers
1 Lime, zested with juiced
2 Garlic cloves
1/3 Cup sweetened shredded coconut, heaping
1/4 Cup coconut oil
1/4 Cup soy sauce
1 Pound cooked medium shrimp


Combine first six ingredients in Vitamin or food processor; blend throughly. The consistency will be thick. Place the shrimp in a large bowl. Pour in the thick sauce over the shrimp and toss to coat. Cover and allow to marinate at least 1 hours.

Cook shrimp on the stove in a skillet, turning frequently until nicely warmed throughout, about 10 minutes.

Of course any excuse to eat roasted garlic too!

Anyone else want to share their freakishness moments with me tonight?



Is it just me or does it seem like fall has been sticking around lingering longer this year?

No complaints in that department, I am enjoying event single delicious second of it. When I say delicious, I am talking about all of the wonderfully fall flavored morsels that have crossed my lips this season. Mmmm… pumpkin bread, pumpkin cheesecake, and of course the delicious dish I’m about to share with all of you.

Are you ready for this?

Spicy Pumpkin Chili! (BAM!) (Sorry, having an Emeril moment)

Ohhh and Don’t forget to bake up some cornbread with a nice pad of honey butter on top. Bob’s Red Mill brand mix with an added 1/3 cup of honey is a fabulous time saver if I do say so myself.

Black Bean and Pumpkin Chili
(Provided via a friend)


2 medium onions, diced (about 2 cups)
2 red bell peppers, preferably roasted and skinned, cut into medium dice
1/2 a chipotle chili can (canned in adobo sauce) (Watch out, SPICY)
4 Tablespoons olive oil
2 14.5 oz cans diced tomatoes (preferably fire-roasted)
1 Jalapeno (chopped)
1 1/2 tablespoons chile powder
1 teaspoon ground cumin
1 teaspoon curry powder
1/2 teaspoon ground cinnamon
2 bay leaves
2 teaspoon salt
2 teaspoons dark brown sugar
2 teaspoons apple cider vinegar
32 oz canned black beans (rinsed)
4 cups roasted pumpkin or winter squash, directions provided below*

Serve with Cabot Extra sharp cheddar cheese


In a large stock pot, sauté the onions in olive oil until lightly golden. Add in the bell peppers and jalapeno, and cook for about five minutes until tender. On medium heat, add the chili powder, curry powder, ground cumin, cinnamon, bay leaves, and salt, and cook for another minute. Then add the tomatoes, 1/2 cup of water and the dark brown sugar, stirring well to incorporate. Cook at a simmer for 30 minutes, stirring every few minutes and adding more water (in 1/4 cup increments) as needed. (You, want to keep things from drying out and sticking to the bottom!).

Add the rinsed beans along with 2 cups of water and cook for another 20 minutes.

Add the pumpkin and vinegar just before serving. Taste, and adjust seasoning.

To roast pumpkin or squash:

Preheat oven to 425F.

Remove the seeds and the fiber from the pumpkin and cut the flesh into chunks, leaving the skin still attached.

Mix the chunks in a bowl with 2 or 3 tablespoons of olive oil, salt and pepper. Lay the chunks on a baking tray, skin side down, and put them in the oven. When the chunks of pumpkin are soft and the edges are tinged with brown, remove from the oven and allow to cool, and scoop out chunks of the pumpkin from the skin with a fork. Measure out 4 cups of the pumpkin and save the rest for another purpose, like a salad or snacking later. Or roll like me and put in all the pumpkin. Why not? Life’s SHORT!

Hope your fall week has been just as delicious!


Summer = BBQ!

The warmer months always make me long for my back porch and grilling. As far back as I can remember my family always grilled. When we bought our first home, one of our first wedding gifts was a beautiful grill. It was a social thing, a neighborly thing, a lunch or dinner thing, a party thing, and just a summer thing we did, well….just because!

Korea really lets us put our grilling skills to the test. Just about any restaurant you eat at that serves meat, you will grill your own meal. Not only are we in control of our meats fate, but I guess our own fate too. Ha ha! We love the tables cut out with circular or square grills! We often joke and say when we go back to the states we need to take one with us. What a concept! To many lawsuits waiting to happen to try out in stateside restaurants I guess?

All the talk of BBQ makes me hungry! Tonight I decided on a not so typical BBQ meal. I also decided to give those little grills a night off. You are going to flip when you hear what I made!

BBQ chickpea wraps! Remember, don’t knock it until you try it! Besides the spicy awesomeness of this little wrap, and it being pretty darn healthy for you, and you won’t even miss that ol’ meat for once.

Happy “grilling” or should I say crock-potting! (Wink-wink)

BBQ Chickpea Wraps

Recipe slightly adapted from Olives for dinner


(Place below following in crockpot on low heat for 3 1/2 hours, then increase to high heat for 30 more minutes).
1 (15.5oz) can of rinsed chickpeas
1/4 Cup Sriracha hot sauce (love this stuff!)
1 TB Heart smart butter
1 Small-medium chopped red onion
1 TB Sesame oil
1 TB Minced garlic
1/2 Cup vegetable broth

Optional Toppings once chickpeas are done:

1 Ripe avocado
1 Small-medium sliced tomato
Sour cream
Handful of fresh baby spinach
Shredded pepper jack cheese


When ready to serve, warm tortilla, I have a gas stove I find it best to place the tortilla directly on the metal grate right above the lowest setting of flame. Use tongs to flip over every once in a while. Be careful not to let the tortilla on to long, causing it to burn.

Fill up tortilla with your optional toppings and chickpeas. Enjoy!


A Little Spice

Isn’t the color of this stew is insanely appetizing? Who would have thought that ingredients like a little honey, soy sauce, garlic, onions, Korean red chili pepper paste (gochujang), Korean red chili pepper flakes (gochugaru), and some other key ingredients, would slow cook so nicely?

I made this very popular Korean chicken dish called, Dakdoritang 닭도리탕, in my slow cooker tonight for dinner. Its chicken cooked in a spicy red sauce with vegetables. Ah! I just cannot get enough Korean cuisine. So, what are your thoughts? Would you dare? I’d love to share! If you want the recipe, just let me know.

My “little helper” bahaha! Yeah right. I think the better name would be snoozer.