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. 

mung bean pancakes (nokdu bean dae dduk)

ingredients:

3 cups of soaked yellow mung beans from dry package (at least 3-4 hrs in fridge for soaking)
1 cup of diagonally chopped leeks in 1-2 inch strips
1/2 cup of thinly sliced red bell pepper (like strings if possible or small pieces)
1/2 cup of rinsed and squeezed ripe kimchi
sprinklings of chopped garlic, sea salt
soy sauce on hand to dip if needed

In a blender, blend the soaked yellow mung beans adding in equal amounts of water to the mix (1 cup of water to 1 cup of the soaked mung beans).  This will make a somewhat thick paste.  In a bowl, mix the paste with the rest of the ingredients.  Heat frying pan with olive oil or veg oil (thin layer across pan).  Scoop one ladle of mixture onto heated med heat pan.  Pat down the mixture to form flat pancake shape.  Turn over after lightly browned and turn over again once lighly brown on other side.  Keep cooking until you know the inside is cooked through.  Serve with or without soy sauce dip (add chives).  You can store mixture in fridge and cook the next day.