Broccoli Cheddar Soup

Broccoli Cheddar Soup 004


  • 1 3/4 cup vegetable stock/broth
  • 1 onion, diced
  • 4 TBSP butter
  • 1/3 cup flour
  • salt and pepper
  • milk
  • 3 cups broccoli
  • 2 cups shredded cheddar cheese
  • Parmesan cheese


Broccoli Cheddar Soup 0011) Heat the stock and onions in a pot or pan with a lid for about 15 minutes, or until the onions are tender

2) Melt the butter in a pot.

3) Add the flour, salt and pepper and stir constantly to make a roux.

Broccoli Cheddar Soup 0024) Add the milk and broccoli and cook, stirring often for about 10 minutes.

5) Add the cheese and stir until melted.

6) Serve with Parmesan cheese and pepper on top.



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Simple Breakfast Burrito


Simple Breakfast Burrito 011I had some leftover sliced peppers and cheese from dinner last night (Potato Skin Pizza). The cheese I bought here in Korea comes in packets so I figured I might as well use it up for breakfast.


  • 2 TBSP vegetable oil
  • 1 clove of garlic, chopped
  • 1/4 onion
  • salt and pepper
  • 1/4 red bell pepper, sliced
  • 2 eggs
  • 2 TBSP milk
  • 1/4 cup shredded mozzarella cheese, divided
  • 1 flour tortilla (I would have preferred wheat, but I can’t find anything wheat in Korea, other than flour)
  • tomato sauce (or salsa, but I haven’t seen anything looking remotely nice here)


1) Heat the oil in a pan.

2) Cook the garlic, onion, and salt and pepper for 2-3 minutes.

3) Add the pepper and cook for 2-3 minutes.

4) Mix the eggs with the milk.

5) Add the eggs to the pan and scramble.

6) Add half of the cheese when the eggs are almost done, after about 2 minutes.

7) Cook for another minute more.

Simple Breakfast Burrito 0038) Put the eggs and sauce on the tortilla and wrap.

9) Put the rest of the cheese on top and put into a toaster oven on ‘toast’ or ‘broil’ until the cheese is melted.

10) Serve with more sauce.



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Bread Pudding

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I used to HATE bread pudding. It was always just mushy bread to me. Until I had it in Ireland. In Ireland, french toast does not have cinnamon, so they load it in here, which I did not have in America. I also relate it to catering because it’s a pretty easy desert for them to do.


  • 3 pieces of bread
  • 1 TBSP butter, melted
  • 2 eggs beaten
  • 1 cup of milk
  • 3/8 cup sugar
  • 1 tsp cinnamon
  • 1 tsp vanilla


Potato Skins Pizza AND Bread Pudding 0211) Preheat the oven to 350F/175C.

2) Tear the bread apart and put it into the baking dish(es).

3) Pour the melted butter over the bread.

4) Mix the eggs, milk, sugar, cinnamon and vanilla.

5) Pour the egg mixture over the bread.

6) Cook for 25 minutes, or until the bread seems hard but springs to the touch.

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Potato Skin Pizza

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Taken from here and altered to fit my oven and ingredients I have access too. For tips on baked potatoes go here.

So far I’ve only seen two types of potatoes in Korea. Sweet potato and non-sweet potato. They aren’t baking potatoes as you can tell from the pictures.


  • 2 potatoes, cleaned and poked with a fork
  • salt
  • 8 TBSP tomato sauce
  • 8 TBSP pizza cheese or mozzarella cheese
  • 1/4 of a bell pepper (or whatever toppings you like)
  • pepper


Potato Skins Pizza AND Bread Pudding 0051) Set the oven to 300F and bake the potatoes.

2) Remove from the oven and let cool for about 10 minutes.

3) Cut in half and scoop out the insides, leaving about 1/4 of an inch around the skin. You can eat the insides as a snack while waiting on the rest of the recipe!

4) Rub salt on the outside and inside of the potato skins.

Potato Skins Pizza AND Bread Pudding 0085) Put back in the oven and cook for another 8 minutes on each side.

6) Remove from the oven and put the tomato sauce, cheese, toppings and pepper on. I put some of the red pepper below the sauce as well.

7) Cook for 10 minutes, or until the cheese has melted.

8) Let cool for 5 minutes.

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Peanut Butter Cup Cookies

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I had peanut butter cups sent from home (the Trader Joes kind, because they are better than Reese’s.

Recipe taken from here.


  • 1/2 cup butter, room temperature
  • 1/2 cup brown sugar
  • 1/4 cup sugar
  • 1 egg, room temperature
  • 1/2 cup peanut butter
  • 1 tsp vanilla extract
  • 1 1/2 cups flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 cups peanut butter cups


Peanut Butter Cup Cookies 0011) Preheat the oven to 375F

2) Mix the butter, brown sugar and sugar.

3) Add the egg, peanut butter, vanilla and mix.

4) Add the flour, baking powder, baking soda, and salt and mix. It will be thick.

Peanut Butter Cup Cookies 0035) Add the peanut butter cups.

6) Make into 2-in diameter disks and bake for 10-12 minutes until they begin to brown.



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Mushroom, Carrot and Vodka Sauce

Vodka Mushroom Carrot Pasta Sauce 009

I had a lot of carrots and mushrooms left over from all the other cooking I’ve been doing (and I’ve still got more mushrooms) and because I buy at the market in Korea and always tend to get 10x as much as I want of any one thing but for a super cheap price.


  • 3 TBSP olive oil
  • 3 cloves of garlic, chopped
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 cups of mushrooms, chopped
  • 1 can of tomatoes
  • 2 cups of cherry tomatoes, cut in half
  • 1/4 cup vodka
  • salt and pepper
  • 1 cup of cabbage
  • pasta
  • Parmesan cheese


Vodka Mushroom Carrot Pasta Sauce 0011) Heat the olive oil on medium heat.

2) Add the garlic and cook for 2 minutes, until it starts to brown.

3) Add the onion and cook for 3 minutes, until the onion begins to soften.

4) Add the carrots and cook for 5 minutes, until they begin to soften.

Vodka Mushroom Carrot Pasta Sauce 0035) Add the mushrooms, tomatoes, cherry tomatoes, vodka, salt and pepper and cook for about 10 minutes.

6) Add the cabbage and cook until it is wilted, about 2 minutes.

6) While this is happening cook the pasta. Traditionally I would say to finish cooking the pasta in the sauce but that does not work for me with only 1 burner.

7) Top with Parmesan cheese before serving.

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Cranberry Cornbread Dressing (stuffing)

Cranberry Cornbread Dressing 011

Had lots of dried cranberries and a package of Jiffy cornbread from care packages from America so why not combine them and make this?!

There was a disaster at one point, when the tray of baking tins fell on the ground.

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Recipe taken from here with a few changes.


  • 1 loaf of cornbread
  • 2 TBSP olive oil
  • 1 potato, cubed
  • 1 leek, chopped
  • 2 carrots, chopped
  • 2 cups mushrooms, chopped
  • 1 onion, chopped
  • 2 cloves of garlic, chopped
  • 2/3 cups dried cranberries
  • 1 egg, beatten
  • 1/2 cup milk
  • 1 cup of cabbage, shredded


Cranberry Cornbread Dressing 0011) Chop the cornbread into squares and allow them to dry for about 1 hour.

2) Preheat the oven to 350F/175C

3) Heat the olive oil to low-medium heat in a large pan.

4) Add the potato, leek, carrots, mushrooms, and onion and cook for 7-10 minutes, until softened.

5) Add the garlic and cook for another minute.

Cranberry Cornbread Dressing 0026) Add the corn bread and gently fold the cornbread into the vegetables.

7) Add the cranberries, egg and milk and mix gently.

8) Add the cabbage and cook for 1 minute more, until it begins to wilt.

9) Put the mixture into a baking dish, cover with tin foil and bake for 35 minutes. If you have a toaster oven this will take about 20 minutes.

10) Remove the tin foil and cook for another 10 minutes until the top is brown. In a toaster oven it will be about 7.

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