Ddukbukgi rice cake appetizer with spicy red paste

A treat

1 package of white rice cakes (elongated diagonal cut) frozen or fresh
1 teaspoon red pepper paste
2 teaspoon sugar
1/2 cup chopped leeks
1/2 cup sliced carrots
1/2 cup sliced onion
1 cup chicken broth
1/2 cup fish cakes (optional)

Put ingredients into frying pan on med-low stir and cook until rice cakes tender and ingredients mixed and cooked.  Dial back on red pepper paste for less spicyness

Stinky Miso Stew (chung guk jang)

This is an acquired taste dish, the stinky miso is really stinky but good for your health and very savory.

Ingredients:
4 cups of beef broth
1 teaspoon of stinky miso (chung guk jang)
1 teaspoon of white miso
1/2 cup chopped leeks
1/2 cup cubed tofu
1/2 cup of kimchi (well-fermented)
1/4 cup of cubed SPAM

Boil broth and add ingredients and boil for 10 minutes.  Serve with rice.

My son's favorite smoothie

1 frozen banana cut into thirds
11/2 cups of soymilk
sprinkle of cinnamon

Blend and voila - a yummy simple shake!

tilapia fish stew

This is a one-pot easy creation using stewed tomatoes as the soup base. 

ingredients:

1 package of frozen tilipia ( 2 filets)
12- 16 count of frozen cooked shrimp
1/2 sweet onion sliced and halved
1/2 cup frozen spinach
2 cans of stewed tomatoes
1/2 teaspoon minced garlic
1 1/2 cups uncle ben's rice or minute rice
2/3 of frozen grilled pepper strips
dash of white vinegar
salt and pepper to taste
dash of italian seasoning or ms. dash

Add in both cans of stewed tomates over medium heat in a big sauce pan.  Add in vegetables and shrimp, and tiliapia on top.  Cover, until boiling, mix gently to cook fish through the soup.  Halve the fish with wooden ladle in soup.  Stir gently over lower heat and add garlic, salt.  Add in rice and stir gently, on low heat for 15-20 minutes until rice is cooked through.  Taste and add a dash a vinegar if needed.  Serve in soup bowls with pieces of shrimp and fish as accents. 

easy spicy cod fish stew with tofu

1 package of soon du bu seasoning (sold in tofu aisle refridgerated)
1 package of soft tofu or soon du bu (silken tofu in long tube)
1 frozen or fresh piece of cod (1/2 lb)
1 sliced leek (1, 2 inch leek sliced in half lengthwise)
1/2 cup of frozen or fresh shrimp (optional)
1/2 sliced onion
1 egg (optional)
salt as needed to taste

Boil 5 cups of water in a pot.  When boiling, add the soup mix and the tofu and seafood along with the leek and onions.  When boiling again, add the egg and stir.  Make sure seafood is cooked through and then serve with white rice. 

braised escarole lettuce with king oyster mushrooms

ingredients:

1 head of escarole lettuce (1-2 lbs)
1 package of sliced king oyster mushrooms (available in asian super markets)
half minced garlic head
half sliced vidilia onion
salt and pepper to taste
drizzle of olive oil

heat onions, garlic, mushrooms and olive oil on medium skillet.  Add teared/chopped and cleaned escarole leaves once onions and garlic turn soft.  Cook until escarole is wilted and soft.  Add salt and pepper to taste. 
Alternatively for varying texture, you can heat the mushrooms in a 350 degree oven for 20 minutes on foil drizzled with olive oil and salt.  Then mix with the cooked escarole and serve. 

tuna rice casserole

this is a casserole cooked on the stove and not in the oven

ingredients:

1 can of tuna drained (add another can if you like tuna)
1 can of cheddar cheese soup and 2.5 cans of water
2 cups of minute rice (or partially cooked pasta like bowtie)
2 teaspoons chicken consomme (kosher for passover one tastes good or chicken broth)
dash of onion flakes
3/4 cup frozen peas

In a pot, combine all ingredients and heat over medium heat, stir every few minutes until rice is cooked through, about 15-20 minutes.  Serves 2-3.  You can omit the cheddar cheese soup for a lighter meal and also substitute shrimp instead of tuna.