Vegetable and Cream Sauce

The end of the week came and I had some left over vegetables so I thought I would just saute them and have them with pasta. After a bit of cooking I saw that I had heavy cream that I probably was not going to be using for anything else anytime soon (at least soon enough before it expires) so I threw it in too, not expecting much and it was delicious.


  • 2 TBSP oil
  • 1/2 onion, chopped
  • 3 cloves of garlic, chopped
  • 1 carrot, sliced thin
  • 1 potato, sliced thin
  • 1/4 cup broccoli, chopped
  • 1/4 cup jalapeno slices
  • 1/2 cup grape tomatoes, quartered
  • 1 cup heavy cream
  • salt and pepper
  • 1/4 cup grated cheese
  • pasta


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

2) Add the onion and garlic and cook until the onion is soft, but nothing is starting to brown.

3) Add the carrot and potato and salt, making sure they are spread out and not stuck together and cook for about 5 minutes, stirring often so they do not stick or burn. If necessary, add a lid to the pan to get them to cook faster.

4) Add the broccoli and jalapenos and cook for 1 minute.

5) Add the tomato and cook for 2 minutes.

6) Add the heavy cream and increase the heat to high.

7) Once it boils, bring it to a simmer and add the pepper and cook until it thickens (or until you’re tired of waiting)

8) Serve on the pasta, covered in cheese and with more jalapenos on top.

Cream and Veg Sauce



I looked around at a few different frittata recipes and came up with this one.


  • 2 TBSP vegetable oil
  • 4 cloves of garlic, chopped
  • 1 onion, chopped
  • 1 leek, just the leafy green part, chopped
  • 1 green pepper, chopped
  • 1/2 jalapeno, chopped
  • 1 unpacked up spinach
  • 7 eggs
  • 1/2 cup milk
  • 1/2 cup cheese (I used a mix of shredded ‘pizza’ [mozzarella] cheese and grated Parmesan cheese)
  • 1 TBSP dried basil
  • 1/2 TBSP dried oregano
  • 1/2 TBSP dried rosemary
  • salt and pepper
  • 4 green onions, chopped


1) Add the vegetable oil to a large pot on medium heat (I used the one I cook soup in as it has a wide bottom and high sides so they eggs and vegetables would not overflow out and it has a top).

2) Add the garlic and onion and cook for 3-5 minutes, until the onion is soft.

3) Add the green pepper, leek, jalapeno and cook for another 3-5 minutes or until the leek is soft.

4) Mix the eggs, milk, cheese, dried basil, dried oregano, dried rosemary, salt and pepper.

5) Add the spinach, place the lid on the pot and cook for 1-2 minutes, until the spinach is wilted.

6) Pour the egg mixture into the pot, top with green onion, turn the heat to low, put the lid on top and cook until the egg is cooked though, about 10 minutes, checking occasionally.

7) Remove from heat and slice and serve with pesto.

Frittata 010

Cooked Mushroom Sandwich

Like I said a few posts ago, I dislike Korean mushrooms uncooked. So I remade the sandwich cooking it.


  • 1 TBSP vegetable oil
  • 2 cloves of garlic, chopped
  • 1/4 onion and red onion, mixed, chopped
  • 1/4 jalapeno, chopped
  • 4 mushrooms, chopped
  • 2 slices of wheat bread, toasted
  • mayonnaise
  • 2 slices of cheese
  • 2 slices of tomato
  • 2 pieces of lettuce


1) Add the vegetable oil to a small pan and heat to medium.

2) Add the garlic, onion, and jalapeno and cook for 2-3 minutes.

3) Add  the mushrooms and cook until soft, for about 3-5 minutes.

4) Allow to cool.

5) Build the sandwich as such: bread, mayo, cheese, mushrooms mixture, tomato, lettuce, mayo, bread.

Cooked Mushroom Sandwich 004

Mushroom and Spinach Quesidillas

When I bought tortillas in a shop in Jagalchi, Busan, Korea, an old lady, grabbed them, held them up, and asked the clerk what they were for. She shook her head. I was so sad and hope someday I stop thinking of that whenever I see tortillas. The old lady’s teeth were brown-yellow and stuck out at 75-90 degree angles, so I hope that image goes away soon too…


  • 2 TBSP vegetable oil
  • 2 cloves of garlic, chopped
  • 1/4 red onion, chopped
  • 3-4 mushrooms, chopped small
  • 1/2 jalapeno, chopped
  • 1 cup of spinach, chopped
  • salt and pepper
  • red pepper powder
  • 2 tortillas
  • cheese–I had slices and used 4 but 1/4-1/2 a cup of shredded should work too


1) Heat the oil in a large pan to medium.

2) Add the garlic and onion and cook until it starts to brown.

3) Add the salt, mushroom and jalapeno and cook for 2-3 minutes.

4) Add the spinach and pepper and cook until the spinach is wilted, about 1-2 minutes.

5) Remove from the pan.

6) Add the red pepper powder to the pan (and turn the fan on) and add one of the tortillas.

7) Add half the cheese, the veggies, the rest of the cheese and another tortilla with more red pepper powder on top.

8) Flip when the cheese is melted 100% on the bottom and starting to on the top. You can pull it apart to check. Should be about 2-3 minutes.

9) Remove when you cannot easily pull it apart anymore. Should be another minute.

10) Top with green onion and serve with salsa (and guacamole and sour cream if you can get it)

Mushroom and Spinach Quesidillas 010

Tofu Cabbage Soup

Recipe taken from here and made smaller.


  • 2 TBSP sesame oil
  • 3 green onion, chopped
  • 3 TBSP ginger, minced
  • 4 cups vegetable broth/stock
  • 2 TBSP soy sauce
  • 2 cups kimchi
  • 3 cups of bok choy or similar lettuce, cabbage
  • 1/2 cup mushroom
  • 1 block of tofu, cubed
  • 1/2 jalapeno, chopped
  • 6 oz noodles (buckwheat, soba)


1) Heat the oil in a large pot

2) Add the green onion, and ginger and heat for 2-3 minutes.

3) Add the broth, soy sauce, kimchi and hard parts of the bok choy/cabbage and cook for 10 minutes.

4) Add the soft part of the bok choy/cabbage, mushroom, tofu and jalapeno and cook for 5 minutes.

5) While the tofu is cooking, cook the noodles in a separate small pot.

6) Add the noodles to the soup and serve.

Tofu Hot Pot 006

Corn and Tofu

For the little amount of ingredients with strong flavors, this has a lot. Especially since I left out cilantro because it was a hassle for me to get at the time. Recipe taken from here.


  • vegetable oil
  • 1 block of tofu, sliced and dried a bit
  • 1 TBSP ginger, grated
  • 1 TBSP garlic, grated
  • 5 green onions, chopped
  • 1 jalapeno, chopped
  • 1 can of corn
  • 1 red bell pepper, chopped (about 1/2 cup)
  • 1 small carrot, chopped (about 1/2 cup)
  • salt and pepper
  • 1 tsp honey
  • 1 tsp flour, mixed with 2 TBSP water
  • 1 TBSP vinegar
  • 1 TBSP soy sauce
  • rice


1) Heat the oil to medium heat.

2) Add the tofu and fry for 3-5 minutes on each side, or until browned.

3) Let sit on paper towels to dry the oil.

4) If there is no oil left in the pan, add about 1 TBSP.

5) Add the ginger, garlic, green onion (half of it) and jalapeno and cook for 1 minute.

6) Add the corn, bell pepper, and carrot and cook for 10 minutes, or until vegetables are cooked.

7) Add the salt, pepper, honey and the rest of the green onion and cook for 2 minutes.

8) Add the flour mixed with water and cook for 2 minutes.

9) Add the vinegar, soy sauce and tofu and cook for 5 minutes.

10) Serve on rice and topped with more green onion.

Corn and Tofu 004


I recently went to India and took a Cooking Class in Pushkar. She gave me recipes for Dal, Vegetable Rice and Aloo Paratha. If you find yourself in the area (which you should if you go to India and you should go to India) you should take the class–a lot of ‘should’s in there, but it’s true. You can ask her to teach you different things but I asked for her favorites.

I worry I won’t be able to make any of these for a long time, since I probably won’t be able to find most of the spices in Korea. Hopefully in America I can! Or if I’m really desperate I’ll order from India (maybe even the girl who did my class–her mom makes spices to sell and they haven’t started shipping yet but I bet it could be lucrative! People who go could order more and they are the highest rated on TripAdvisor so people who just read about the class could want to order.

This post will be a bit different from my original ones as I have some step-by-step photos (blurry because it was dark in the kitchen) and no photo of the finished product (I ate it too fast).


  • water
  • 100 g mixed lentils, washed twice
  • 1/4 tsp turmeric powder
  • salt
  • 1 red onion, chopped
  • 1/2 fresh green chili (jalapeno), chopped
  • 1 cube of ginger, chopped
  • 10 garlic cloves, chopped
  • 3 TBSP oil (any kind other than olive)
  • 1/2 tsp cumin seed
  • 1/2 tsp red chili powder
  • 2 tomatoes, chopped (can be large)
  • 1 tsp finu leaf
  • lemon and coriander for garnish


1) Boil the lentils with turmeric and salt.

2) Mix the garlic, ginger, chili, onion and mash into a paste

3) Put the oil in a large pan and heat.

India 126

4) Add cumin seed until it turns light golden.



India 1275) Add the garlic/ginger paste.



India 130

6) Add the chili powder and 1/4 cup of the tomatoes.

7) Add the rest of the tomatoes and water (the more water you add the thinner it will be, keep in mind the next step!).

8) Add the lentils in with their water.

9) Add finu leaf and let boil for 2-3 minutes.

10) Garnish with lemon juice and coriander leaf.