Chili was a staple growing up in the cold, Cleveland winters. Generally, my childhood chili consisted of venison and beans, but venison is very hard to buy in a grocery. When I moved away, I started to make chili with ground turkey because it was healthy and easy to get.
To all my faithful readers, I’m sorry I missed this past week. I try my best, but sometimes I just can’t get something posted in time. The good news is, I don’t plan to skip posts for the holiday since I missed two already. Alright, back to the food…
Tonjiru is a Japanese classic comfort food. It’s that meal people make when camping or on cold winter nights to warm up while they sit under the kotatsu. It also happens to be a favorite food of mine and is super easy to make.
The next stop on my crock pot adventures was Jambalaya, again from the Cooking Light Slow Cooker to the Rescue edition.
This recipe, I must admit, I did not like nearly as much as the beef stew. To start, I didn’t add the hot sauce because I didn’t want my Jambalaya too spicy. Instead, I put in some cayenne pepper. It had a slight kick, but still seemed to lack something. I will have to experiment with this recipe and update you if I discover the missing ingredient. Regardless, it was tasty; and I do plan to make this again.
I recently started cooking Korean food. To be honest, this is a whole new world for me in the realm of cooking, just like Hawaiian food is. Japanese food I learned from my host mothers, Chinese food I learned working in a Chinese restaurant, Filipino food I learned from my best friend, but Korean food I’ve only seen made in dramas. As a result, cooking it on my own is 100% an experiment. Luckily, I have the trusty internet.
After returning from Cali, I discovered that the season had truly changed in Virginia. In reaction to this, or rather, over-reaction, I decided to do an entire week of crock pot cold weather meals. I picked up a new cooking magazine, the Cooking Light Slow Cooker to the Rescue edition, and had a field day. My first experiment? Slow Cooker beef stew, and it was nomilicious!
My fiance is from Hawai’i, more specifically, the island of Oahu. As a result, he’s used to Hawaiian food. Sadly, you can’t get authentic Hawaiian food in the DC metro area; so I’ve been tasked with learning a cuisine I have minimal familiarity with. On top of this, my fiance has effectively no cooking ability himself, so I have to learn on my own.
MY UMAI 