korean style sashimi

korean live sashimi korean live sashimi korean live sashimi korean live sashimi Ben and I went on a date on Friday night, since the girls slept over my mom and dad’s place. We have a restaurant that is our go-to place when we are in my mom and dad’s area, but I wasn’t feeling it on Friday, and wanted to try somewhere new. After yelp-ing a few things in the area, I narrowed it down to Korean sushi, ramen, or our go-to cajun seafood place. I consulted the BFF on what to do, since 1) she’s Korean and could help me figure out if we would like Korean sushi, and 2) she knows our palettes so well that she always has good recommendations. She said, “The sushi is daring, the ramen is safe, and our cajun seafood is super-safe.” Thus, we went with daring, so Dongbu Live Fish it is!

This was a small mom and pop restaurant, and I have to admit, we were a little apprehensive upon entering. It’s a small establishment, and there were these large tanks on one side, and tables on the other. The reviews on yelp were good, so we felt safe, but we had a feeling this was going to be interesting. We’ve tried a lot of Korean food, but we have never had Korean sashimi. The special thing about Korean sashimi is that it is about as fresh as it could be. I already knew what we wanted to order, so we got the small live sashimi combo to share (that was more than plenty for two people!).

The chef, I assume he was the chef, went to one of the large tanks on the other side of the room, and pulled out a live halibut. It was a moving and wriggling fish! He showed it to us, told us this was our fish (and asked if I wanted to take a picture, so I did), and then he went to the back to do his fancy slicing. In the meantime, they brought out us a salad, quail eggs, and lots of little Korean side dishes. Next, out came some soup, and the thinly sliced abalone, which they just picked fresh from the tank moments before, and some spicy buckwheat noodles. Then, our big plate of the thinly sliced halibut, and some lettuce. The BFF (and the chef) informed us, you take a slice of fish, put it in the lettuce, add some bean paste, garlic, and jalapeño, and eat it all in one bite. We were chowing down on all this deliciousness that we were both starting to get really full. As soon as I declared that I couldn’t eat anymore, they brought out rice and hot pot tofu soup. Okay, so I had a little bit of that, and proclaimed I was done. But wait! Then, they brought out grilled mackerel, and I went for a little bite to try it, but it was so good, I kept going. Next thing you know, Ben and I had devoured the mackerel and it was all gone. Ben continued eating what was left, and I was done for real. I wasn’t stuffed, but I felt good enough, and wanted to save room for dessert.

For dessert, we went to pick up some Honeymee, which was milk ice cream with pure honey drizzled all over (see here). I happily indulged in each spoonful of that cup full of joy until it was all gone. I can’t wait to introduce the girls to Honeymee, I know they’ll love it too! If you’re adventurous, I highly recommend trying Korean style sushi. It had a lot of the Korean flavors we were already used to in other dishes, so it ended up not being too new to us. What was new though, was that was the freshest fish we ever had. I mean it was alive, then 10-15 minutes later it was in our stomachs!



family meals: week 99

family meals family meals Wonton Soup. I made this a week or so ago when it was cold outside, and loosely followed this recipe. Doesn’t matter the weather though, I would gladly eat this soup anytime. Making wontons might appear fancy and extremely difficult, but it really isn’t. Give it a try and you’ll be surprised how easy it is!

Week of 3/16 – 3/20
Monday: Pozole
Tuesday: Beans and rice
Wednesday: Leftovers
Thursday: Homemade pizza
Friday: Tilapia

My BFF made this for dinner with her husband, and I can’t wait to add it to our meal plan in the next couple weeks.



family meals: week 98

chow mein chow mein Soy Sauce Pan Fried Noodles. The girls devoured this dish. Next time, I want to add shrimp and more vegetables, but even without those things, this really was so yummy. Another plus, it’s easy to make too!

Week of 2/23 – 2/27
Monday: Soba Sesame Noodles
Tuesday: Dumpling Soup
Wednesday: White Bean Chili
Thursday: Leftovers
Friday: Tilapia Ceviche (we have this every Friday night)

We have new friends coming over this week, so I think the chili is a safe dish to make. Do you have a go-to dish when you have first time guests coming over to your house?



simple granola

simple granola Simple Granola
approximately 9 cups

8 cups oats
1 cup chopped nuts
4 tbsp cinnamon
1 tsp salt
1/4 cup honey
2 tbsp vanilla extract
1/8 cup canola oil (or any oil)
1 tsp brown sugar (optional)
Cooking spray

simple granola Directions:
Preheat oven to 300°F. Combine the oats, nuts, cinnamon, and salt in one bowl and mix together. Set aside. Next, combine the honey, vanilla, and canola oil together in a small bowl. Warm that bowl in the microwave for about 30 seconds (if you prefer, do it over the stovetop in a small pot). Warming it helps coat the oatmeal more, rather than the honey creating too many clumps. Mix the wet ingredients into the dry ingredients, and be sure to mix together well. Spread the mixture onto two baking sheets lined with foil or parchment paper, and lightly spray with cooking spray. If you like, drizzle some honey and sprinkle some brown sugar on top. Bake for about 10 minutes, then stir a bit, and place back in the oven for another 10 minutes. Remove from oven and allow to cool completely; then, transfer to a container for storage.

simple granola simple granola I make big batches since I have a lot of mouths to feed, but if your family is smaller than ours, you might not need as much. Also, if you have nut allergies, this tastes just fine without nuts in it. In fact, I make two batches, one with nuts, and one without (for True).

simple granola simple granola simple granola The girls have been devouring it with milk every morning, and I like using it to top my plain yogurt with it (with berries!). The first time I made it, Ben kept having spoonfuls and I had to remind him to leave some for the girls. It’s mildly sweet, but if you need more sweetness, just add more honey. There’s so many other ways to change this recipe up. We want to get some sunflower seeds and put that in, or maybe even add raisins. If you’ve made granola, what other ingredients do you suggest putting in?



family meals: week 97

chicken noodle soup chicken noodle soup Mexican Chicken Soup with Chick Peas, Avocado, and Chipotles. This is the best chicken noodle soup recipe ever. It actually isn’t exactly a chicken noodle soup, but we change it up to where it kind of is. First, we put ten times the amount of carrots it calls for, and then we add whole wheat pasta with it. I highly recommend you make this!

Week of 2/9 – 2/13
Monday: Supreme Soy Sauce Chow Mein
Tuesday: Leftovers
Wednesday: Tilapia
Thursday: Bay Scallop Gratin (a healthier version)
Friday: Ceviche

I’m sure you figured out by now, we are pretty adventurous when it comes to eating and cooking. The only thing is we try to make things healthier, but we love trying new things. Are your taste buds open to trying new things or do you like sticking with what you know?



family meals: week 96

mushroom burger mushroom burger Mushroom Burgers with Carrot Garlic Parmesan Fries. My attempt at recreating a healthy version of the Red Robin (a chain restaurant) mushroom burger didn’t end up so great. My version was delicious, but it didn’t taste anything close to that 961 calorie burger I used to eat all the time back in college (slathered with honey mustard sauce of course). I made a lean ground turkey patty infused with garlic and parmesan, and then topped it off with low-fat swiss cheese. I used shiitake mushrooms, which were so flavorful, and while we all enjoyed it, it still didn’t satisfy my Red Robin craving. For the fries, I just cut the carrots real thin and tossed loads of fresh herbs, garlic, and grated parmesan on top. The burger and the fries made a good pairing.

Week of 2/2 – 2/6
Monday: Chicken Noodle Soup
Tuesday: Won Ton Soup
Wednesday: Leftovers
Thursday: Lavash Pizza
Friday: Ceviche

I made some fresh won tons and soup last week and most of us loved it. I want to make another batch, but this time leave out the ginger in some because I think that’s the part True didn’t like, so hopefully that will win her over. I find myself looking forward to cooking dinner, especially something new. Sure, I get tired of cooking, but I do experimenting and trying out new recipes. I never thought I would enjoy cooking as much as I do these days. I cook 3-4 days out of the week, and the other days we eat leftovers.




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