This week we’re cooking again made what seems to be our quota of 3 dishes each. I keep saying to myself every week, “I’m not going to cook”, but the cold weather makes me want comfort food all the time. So here we are. One of my favorite things about cooking is trying cook cuisines …
What’s great about the winter time? Slow cooking that’s what. What’s great about slow cooking? Just about everything. The longer your food has time to cook, the more developed the flavors get. Not only that but you can throw everything together in one pot, go about your day and you have a great meal ready …
Sometimes when I’m scrounging through the odd pairing of ingredients in my house, I come up with weird sounding recipes that surprising turn out well. That’s how this one came recipe came about.
I am a big fan of Middle eastern/Mediterranean foods and flavors. My first job in a what most would consider professional kitchen was in an upscale Mediterranean restaurant. I still have occasional work nightmares from my time working there because I was very green, but eventually moved up to one of the lead chefs. In the time I spent there, it introduced me to some dishes and recipes that I was familiar with so I learned a lot. Recipes using grape leaves like dolmas, tzatziki, escalivada, Spanish tapas and sauces like romesco and charmoula were new to me but became some of my favorites.
This is a very easy and delicious dish to make. If you love Korean food as much as I do, this will be a recipe you make over and over again.
This is more of a review than a recipe because I used store pre-made ingredients and what’s wrong with making an easy meal? I used store bought teriyaki udon by Pulmuone which came with 2 portions of udon noodles, vegetables and sauce packets.
This recipe came about from leftovers but is a great healthy meal on its own. The salad has Asian flavors and would also go well as a side dish. This recipe is based on single serving, adjust as needed.