Green Beans in Oyster Sauce

I’ve never enjoyed beans, and I still don’t. However, when I was younger, my mom would stir fry green beans in oyster sauce, and as a result, it’s the only kind of bean I will eat, and the only way I’ve never gotten tired of.

2 cups fresh or frozen green beans
1 tablespoon oyster sauce
1/2 teaspoon garlic, minced

1. Boil green beans until tender.
2. Heat medium-sized pan with olive oil. Stir fry garlic until fragrant.
3. Toss in green beans and oyster sauce. Stir fry for a minute, then cover pan with; leave on low heat. Stir occasionally. Cook until green beans are coated.

2 servings

Egg Omelette with Enoki Mushrooms

I’ve never had an omelette until I came to Santa Cruz, CA. There are two notable breakfast cafes in the area, Silver Spur and Sunrise Cafe. I loved the way they made their omelettes, with lots of spinach and mushrooms. It was always filling and satisfying. This is my take on the omelette, by adding enoki mushrooms, which is very popular and cheap in Korea.

2 eggs
1/4 package enoki mushrooms
1 tablespoon milk
1/4 teaspoon salt
1/4 teaspoon dried mixed herbs
dash of red pepper flakes
dash of black pepper
hot sriracha sauce (optional)

1. Heat medium-sized pan with olive oil. Stir fry enoki mushrooms until half cooked.
2. Beat eggs with milk, salt, dried herbs, red pepper flakes, and black pepper. Pour mixture into pan on top of mushrooms.
3. Cook omelet until top is semi cooked. Fold omelet in half and cook. Then flip omelet onto other side and cook.
4. Serve alone or with sriracha sauce on top.

1 serving

Vegetable Soup with Carrots, Potatoes, and Cabbage

Another recipe that my mom used to make. I’m a huge fan of soup, and if you make a large pot of it, it can last you for a week. The carrots and potatoes make it very hearty, and I just like the texture of the cabbage.

6 cups water
4 chicken bullion cubes
1/2 can tomato puree
3 medium-sized carrots
4 small potatoes
1/4 cabbage head
1 tablespoon dried mixed herbs
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon red pepper flakes
1/2 teaspoon garlic, minced

1. Boil water on high heat in large pot and drop in chicken bullion cubes, wait to dissolve. Mix in tomato puree.
2. Clean and peel carrots and potatoes. Chop into bite-sized cubes.
3. Mix in carrots and potatoes with herbs, salt, black pepper, red pepper flakes, and minced garlic into pot. Cover pot with lid and turn heat down to simmer. Simmer for 1 1/2 hours, or until carrots and potatoes are tender.
4. Chop cabbage head and mix into pot. Simmer for another half hour.

6 servings

Baked Fusilli Pasta with Cheddar Cheese

When I was living in England, this was all I ate, every single day. Pasta and cheese is a few of the cheapest things you can buy in England, and this dish is simple to make.

1 cup uncooked fusilli pasta
1/3 cup pasta sauce (either store bought or handmade)
1/3 cup shredded cheddar cheese
1/4 stick of butter
1/2 teaspoon hot pepper flakes
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon salt
1 teaspoon dried basil
1 tablespoon parmesan cheese

1. Preheat oven to 300 degrees F (150 degrees C). Coat ceramic dish with thin layer of butter or oil.
2. Boil pasta until firm but not hard, or al dente.
3. Mix in pasta sauce, butter, hot pepper flakes, black pepper, garlic powder, salt, and dried basil.
4. Pour pasta into ceramic dish. Sprinkle cheddar cheese on top.
5. Bake in preheated oven for 7-10 minutes, until cheese has melted. Take out to cool and sprinkle parmesan cheese on top.

1 serving

Banana Muffins

I like making batches of food that can last you for a week. These muffins were enough to satisfy every morning (and they go great with an egg omelet).

1 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 bananas, mashed
3/4 cup brown sugar
1 egg
1/3 cup butter, melted
1 teaspoon vanilla extract

1. Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside.
2. Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans.
3. Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes.

6 large muffin servings