So, after three months in Korea my culinary adventures are teaching me two things: 1) I can be VERY creative when needed; 2) I am AMAZING. This may sound vain, but come over for dinner sometime and you will understand. No really, please come over. Here are a few of my experiments some of which you may have already read about:
1. Kimchi soup – kimchi, onion, carrot, potato, chicken, rice. Verdict: Tasty, but gets boring after 7 days of lunch and dinner – Make less next time.
2. Chicken marinade composed of whatever was in my kitchen (soy sauce, mustard, apple cider vinegar, black pepper, brown sugar). Verdict: Tangy and delicious.
3. Sautéed onion and collection of Asian mushrooms whose names I don’t know tossed with one egg and served over a bed of white rice. Verdict: Yum!
4. Fried “ham” lunchmeat with steamed cabbage. Verdict: Super easy when I don’t feel like cooking and surprisingly yummy, but not very filling.
5. Mystery red pepper sauce that came with my package of mushrooms made into a soup with miscellaneous mushrooms, veggies, chicken, garlic, and soy sauce. Verdict: Not too bad. Better the second day with rice mixed in.
6. Fried Rice Snacks – Rice cooked till very soft, mashed to mush and mixed with salt, then fried in little patties in canola oil. Verdict: Delicious and, um, not so nutritious…
7. Apple sauce iced tea – After making applesauce (with a little too much cinnamon) I conserved some of the potent liquid and mixed it into a pitcher of iced tea. Verdict: It’s the little things… J
8. Banana and Peanut butter Pancakes: I sliced bananas down the middle, filled them with peanut butter and froze them. I meant them just for a snack, but mixed a few slices from one into pancake batter with chocolate chips (broken chocolate bar). Verdict: Mmmmm.
I have also started cooking soups that I can freeze in individual servings. Once the soup is made and cooled I line large paper cups with plastic wrap and ladle in a Melina sized portion of soup, cover with foil, and freeze. Once solid I remove the ice meals from the cups and place in freezer bags. This makes it possible for me to cook like a normal person without trying to figure out how to adapt recipes for one person or end up with spoiled food in the fridge. I realize this is probably kind of boring to read about, but I’m really quite proud of myself and now I can have AMAZING crème of spinach, Tex-Mex corn chowder, or southern chicken soup whenever I want (as long as I remember to take it out to thaw in time…)
Now to a recent cooking adventure: This evening Lizze was over and I announced that I would make pasta. I had angel hair pasta, chicken, garlic, herbs, and cans of diced tomatoes. Perfect. I cooked the pasta and set it aside (remember – one burner). I moved on to the chicken. It looked beautiful and smelled AMAZING. Then I opened the box containing the cans of tomatoes and I realized I had a problem. Do you see what I see?
Lizze ran down to 7-Eleven, but apparently they don’t sell can openers. My mind was racing – the pasta was sitting, the chicken was ready, and I was hungry. Oh no, this is NOT happening. I will not be stopped by this lack of a can opener. Well, let me show you a reenactment of what happened next…
"Melina, are you sure this is a good idea?"
"Stand back Lizze. This might get messy."
"Don't get in my way when I'm hungry."
Crisis averted. And guess what – it was AMAZING! ^_~