Hot Spinach Parmesan Dip

We had lots of Parmesan leftover from having a block with no rind, and then needing a rind and still having a whole block left. I thought this was a good way to use it up.

Recipe taken from here.

Ingredients:

  • 2 tsp olive oil
  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 20 oz frozen spinach, thawed via the microwave and with the water squeezed out
  • 1/4 cup milk
  • 8 oz cream cheese
  • 1 cup Parmesan cheese
  • 1 cup Mozzarella cheese
  • 1 tsp black pepper
  • 1 tsp paprika

Directions:

1) Heat the oven to 425F.

2) Heat the oil in a LARGE pan to medium heat.

3) Add the garlic and onion and cook for 5 minutes or until lightly browned.

4) Add the spinach to the onion mixture and coo for 2-3 minutes.

5) Add the milk and cream cheese.

6) Remove from the heat.

7) Add the Parmesan, Mozzarella, pepper and paprika and mix.

8) Spray a baking dish with cooking spray.

9) Pour the dip into the pan.

10) Heat for 20 minutes or until golden brown around the edges.

11) Serve with baguette slices.

Creamed Corn and Spinach Dip

Frittata

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

Ingredients:

  • 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

Directions:

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

Eggs Poached in Tomatoes

Recipe taken from here and made smaller. I also didn’t have ramekins to bake them at the end to melt the cheese so I put the lid back on.

Ingredients:

  • 2 TBSP olive oil
  • 1/3 red bell pepper, chopped
  • 1/2 onion, chopped
  • 3 cloves of garlic, chopped
  • 3 tomatoes, chopped
  • 1/4-1/3 cup tomato sauce
  • 1 tsp dried oregano
  • 1 tsp dried basil + more for the top
  • 1 tsp sugar
  • salt and pepper
  • 3 eggs
  • handful of shredded mozzarella

Directions:

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

2) Add the red bell pepper, onion, and garlic and saute for about 5 minutes.

3) Add the tomatoes, tomato sauce, oregano, basil, sugar and salt and pepper and bring to a boil, then to a simmer for 10 minutes.

4) Crack the eggs into the sauce and put a lid on the pan, checking often, for about 5 minutes, or until the yolk is still soft (jiggly) and the white is solid.

5) Top with mozzarella cheese and more basil and place the lid back on for 1 minute.

Eggs Poached in Tomato Sauce 007

Mozzarella Apple Grilled Cheese

Recipe taken from here.

Ingredients:

  • butter
  • 2 slices of wheat bread
  • 2 TBSP honey mustard (optional)
  • 4-6 slices of mozzarella cheese
  • 3 slices of apple

Directions:

1) Heat a pad of butter in a pan on medium heat. More or less depending on how much you like

2) Built the sandwich as such: bread, honey mustard, cheese, apple, cheese, bread.

3) Add the sandwich to the pan and cook until browned and heated though about 5 minutes.

4) Flip and cook until browned on that side, about 3 minutes.

Mozzarella Apple Grilled Cheese 005

Tofu Parmesan Open Faced Sandwich

I thought the sauce was fantastic for this and I was amazed my mozzarella was actually good. Recipe taken from here.

Ingredients:

  • 1 1/2 cups chopped tomatoes
  • 3 cloves of garlic
  • 1 TBSP dried basil
  • 1 cup of water
  • 1/3 cup Parmesan
  • 1/2 cup bread crumbs
  • 1 egg
  • 3 TBSP Italian seasoning (I used a mix of Rosemary, Basil and Thyme)
  • 1 block of tofu, drained and dried a bit, sliced into 4-6 slices (depends on the number of sandwiches you want to make)
  • 4 TBSP olive oil
  • 2 slices of bread
  • 4-6 slices of mozzarella
  • 1/2 cup spinach

Directions:

1) Heat the tomatoes, garlic, basil and water in a pan until thickened (it takes about 10-15 minutes, so don’t worry!)

2) Mix the Parmesan, bread crumbs and Italian seasoning.

3) Dip the tofu in the egg and then the Parmesan mixture.

4) Heat half the olive oil in a pan and add the tofu, cooking on medium-high heat for 3-4 minutes on each side.

5) Top as such: bread, tomato sauce, tofu, mozzarella cheese, tomato sauce and bake on ‘toast’ setting for 2-4 minutes.

6) Heat the rest of the olive oil in a pan.

7) Add the spinach and cook until wilted, about 2-3 minutes.

8) Serve on the side, or on top of the sandwich.

Tofu Parmesian Subs 004

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.

Ingredients:

  • 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)

Directions:

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.

 

 

Simple Breakfast Burrito 010 Simple Breakfast Burrito 011

Potato Skin Pizza

Potato Skins Pizza AND Bread Pudding 012

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.

Ingredients:

  • 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

Directions:

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.

Potato Skins Pizza AND Bread Pudding 012 Potato Skins Pizza AND Bread Pudding 020