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WIAW: Asian style!

Posted Feb 01 2012 2:08pm
Happy WIAW ! I haven't done one of these in awhile so I figure I should jump on the bandwagon again. This Wednesday it's all about getting back to my Korean roots and sharing the asian inspired meals I've made. 

I don't know how asian you can get with breakfast so I just started out my day with simple buttermilk pancakes. Sometimes a girl just wants some good old fashioned buttermilk pancakes. Especially when I've finally learned how to get that pretty golden brown color that makes the pancakes taste better, hah.

For lunch I dusted off my old bamboo roller and whipped up some 김밥 (Kim Bop) which is the Korean version of a sandwich. Koreans have so many variations of Kim Bop where they switch out the fillings. It can be made with beef, cheese, noodles, and anything your little heart desires. When my mom makes them she uses ground beef, spinach, eggs, carrots and radish but I decided to go the traditional route, my favorite, and use radish, crab, carrots and spinach.

These were delicious but next time I'll use brown rice to up the nutritional content. I'm still trying to figure out how to make brown rice sticky - any ideas?

Dinner wasn't a specific Korean meal but it seemed "Asian" enough to me, haha. I made this soup a few nights ago while I had a friend over. We both ended up loving it so I decided to try and make it again, this time using more broth per my friends suggestion. Sure enough, it was just as delish as last time, if not even better!  

Ginger Pork Meatball Soup with Brown Rice and Basil
by Maria W Prep Time: 15 minutes Cook Time: 30 minutes
Ingredients (4-6 servings)
For the meatballs
1/4 cup dry breadcrumbs 1/3 cup finely chopped red onion 2 tbs lower-sodium soy sauce 1 tsp sesame oil 3 teaspoons grated peeled fresh ginger 4 garlic cloves, minced 1/3 cup finely chopped bell peppers 1 pound lean ground pork 1 large egg ( I didn't have any so I used a flax egg and it worked just as well) For the broth
For the meatballs
Saute the onion and garlic in a tsp of oil until softened. Mix with the rest of ingredients and form into small balls using your hands. Sear the meatballs on high heat until the outside has browned but the inside hasn't cooked. Set aside.

For the broth
In a heated saucepan, saute the onion and garlic in the sesame oil until softened. Add in the broth, water, soy sauce, and seasonings. Place the meatballs in and let it simmer in the broth until cooked. Finally, add the brown rice and basil and stir.

I know the ingredient list seems hefty but trust me when I say it's totally worth it! It's a light, nutritious soup that's filling and perfect for a cold night. Except it hasn't been that cold here lately, hah.


And something I wanted to share:

I paid a visit to my favorite Korean grocery store on Sunday and stalked up on some favorite snack staples. Pictured here are roasted chestnuts, aloe vera drink, kelp noodles, and barley crackers. I know it all seems weird but I grew up eating this kind of stuff not knowing how healthy it was. I ate this stuff just because it tasted good, haha.

I mean, I had no idea just how awesome chestnuts were until I looked it up :

  • "Chestnuts, unlike other nuts and seeds, are relatively low in calories; contain less fat but are rich in minerals, vitamins and phyto-nutrients that benefit health.
  • Nutritionally, chestnuts possess almost similar nutrition composition as that of other staple foods such as sweet potato , sweet corn, potatoes etc, consisting mainly of starch. However, the nuts also contain high quality protein."
  • Um. AWESOME.

    On top that, aloe vera is great for your immune system, digestive track and actually works as a pain reliever. It boggles my mind that I've been drinking this stuff this whole time and had no clue, haha!

    As for the kelp noodles , they're a low carb way of getting in my noodle fill (does that sound wrong?) and satisfy my resolution to eat more raw foods. They're also a nutritional landmine and only 6 calories for the whole bag!


    Needless to say, I'm pretty happy that I was introduced to all of this healthy stuff at an early age thanks to my parents. And I'm glad I've finally learned all of it's benefits. I'm hoping I can teach Caleb about all this and that he grows up eating the same way I did. Cross your fingers I don't end up with a picky kid!

    And just for good measure, here's a pic of the cutie pie I speak of ;)

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