What’s cooking?

Continuing on with our new year quest for meal prepping and planning, consuming better foods and striving for less food waste, we’re glad you found your way back into our kitchen and home again for our food recap.

There’s just something very meditative about weekly food preparation, perhaps it’s my OCD coming out? Seriously…coming home after a long week of work and preparing/ menu planning for next weeks round of breakfast, lunches and dinners has a calming and relaxing end result when you really let yourself enjoy it. It also helps that the Mr. supports and recognizes the importance of it too. (I have express and give my pure gratitude to this man too! Feeling under the weather this week, he cooked almost all of the deliciousness for us shown below).

^Homemade buttermilk scones served with a nice cuppa vanilla honey rooibos tea.

^ Homemade oven baked chicken kiev, with a side of crispy curried carrots and sun-dried tomato and feta spread served on top of homemade rye bread.

^ No bake 5 minute brownie from Minimalist baker. Slowly trying to curb my crazy sweet tooth, plus I’ve been itching to use up my cacao powder Healthworks Raw Certified Organic Cacao Powder, 1 lb This was very different texture wise, not terrible, but filled the temporary void, left out the espresso the recipe called for.

^ Spicy Japchae, jabchae, chapchae, chop chae, or chap chae (Korean: 잡채) (glass noodles, peppers, sesame seeds, onions and veggie-meat) and Maneul Jangajji (chili paste and pickled garlic scapes). Served with a side of korean purple rice.

Lots of pickling, preserving and burning our mouths this past week! Mr. B Made some garlic scapes Korean style. If you don’t know, garlic scapes are the green parts of the garlic, do NOT throw these away, instead make Maneul Jangajji!

Maneul Jangajji

12 hrs total (11.5 soaking)

Directions:
Pepper mixture:
1 cup dried pepper flakes (ideally Korean peppers)
1 cup Gochujang (Korean red pepper paste)
3 Tbs white vinegar
2 Tbs fish sauce (or to taste)
6 garlic cloves minced
3 Tbs brown sugar
1/2 cup hot water (may have to add slightly more if scapes are very well-drained)

The intent is to have a thick paste with a consistency of cream spreadable peanut butter or very slightly watered down.

Scapes:
cut off whiter tougher parts of scapes and trim to 3″. Boiled salted water. Pour over scapes in an insulated bowl (glass/ceramic etc) and leave sit (make sure to cover with a plate) for 11-12 hours or longer until they start to yellow. Drain and cover with pepper mixture (easiest to do with gloved hands).

These can be eaten immediately or saved if packed in the mixture for several months in fridge.

(Best compliment ever was when Our Korean foodie friend was over eating dinner with us and said that this was better than her moms! Mr. B’s Korea cook level awesomeness was achieved!)

^ Spaghetti and our homemade meatballs! You know.. Plenty of garlic and basil, you know, a nice dose of nerve-steadying herbs.

^ Shared a meal with our dear friend over our ground beef patties seasoned with our own special blend of spices. The burgers had oyster mushrooms, red onions with torched sharp cheddar cheese, fried egg and foie gras flavored with homemade BBQ sauce and horseradish mayo. The buns were coated with foie gras oil and toasted in the pan for finishing. Annie’s White cheddar Mac and cheese and salads on the side (you know, keeping it classy).

^ Homemade almond biscotti from America’s Test Kitchen (Household favorite!)

^ A delicious mediterranean steak salad!

And last but not least…. freezer meal prep for the unknown weeks that are to come. Chuck steaks ground, seasoned and formed into 1/2 lb burgers. Not pictured, because someone fell asleep on the job, vegetable beef stew and slow cooker pork BBQ with homemade BBQ sauce.

Backpackbees

Click, Ship & treat yourself

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