I didn’t always like spicy food. As a kid, it took me a while before I could tolerate spicy. And now, I can’t get enough heat! If you’ve tasted jjamppong (spicy seafood noodle soup) before, you know what a glorious day today is .. Why, you ask? Because I’m sharing this fabulous recipe with you all and now you can make this at home!
It’s funny. . when you don’t have something around anymore, you miss it terribly. This was the case when we lived in Los Angeles and had a Korea town close by. And actually, forget Korea town, there were Korean restaurants everywhere in the Los Angeles area and surrounding cities, so you could go get your fix whenever you had a craving. Now, when we have the yearning/craving for Korean food, I have to make it here at home.
I don’t mind though because it has forced me to learn how to make some of my childhood favorites.
Nothing says comfort more than a big bowl of jjamppong. Filled with shrimp, clams, mussels, cabbage, spinach, mushrooms and onions, this soup delivers big time.
And guess what? To make this spicy seafood noodle soup even better, I made my own HOMEMADE pasta noodles!!! So, you have to head over to KitchenAid’s blog, The Kitchenthusiast to read my post and to get this recipe. Have you had jjamppong before? If so, I’d love to hear about it!!
If you’re a Korean food, Chinese food and/or seafood lover, you will LOVE this. I hope you enjoy!
Disclosure: This is a sponsored post and in partnership with KitchenAid. All opinions expressed here are 100% my own. Thank you for supporting me in working with brands that I love and use.
As a foodie and food blogger, it’s pretty much understood that good tasting food gets me excited. Like so excited I immediately start thinking of how to re-create it at home or I’m constantly thinking of new things inspired by what I just ate and how I can put my own spin on things.
I also love just opening the fridge and pantry and seeing what I can throw together. Some of my best dishes have come together this way. I had some bok choy and chinese cabbage at home and after an afternoon of cleaning out my pantry, I found some quinoa. And then this happened.
When cooking quinoa, I usually just add water or chicken broth but wanted to try something new. . something better that would take this quinoa to the next level in taste and flavor and after a delivery of this fabulous wine, I knew what needed to happen. And if there’s one thing I’ve learned when it comes to cooking with wine, it’s use a good quality wine when cooking, one that you would enjoy drinking. It really does make a difference.
Entwine Wines is the official wine of The Food Network so you know it’s good. And let me tell you, it’s good. And this Asian Quinoa might be one . . correction: this is one of the best things I’ve made here on Hip Foodie Mom. If you like quinoa and Asian flavors, you will love this. I made this three times the two weeks I was developing and testing this recipe and ate this (I’m not kidding at all) everyday for lunch for one week straight. I loved it that much.
Entwine Wines makes a Chardonnay, Merlot, Cabernet Sauvignon and this fabulous Pinot Grigio. They are all fabulous and I’m so glad I discovered these wines for the first time in Miami. It was a evening of wine and cheese. What could be better? Want to try some for yourself? Click here to find a store retailer close to you.
Note for the cook: Always rinse and drain your quinoa before cooking. And if you’re a vegetarian, simply replace the chicken broth with vegetable broth.
Author: Hip Foodie Mom
Recipe type: Main
2 tablespoons sesame oil, split
1 small onion, diced
½ teaspoon fresh grated ginger
2 garlic cloves, minced, split
½ teaspoon kosher salt
1 cup quinoa
¼ cup Entwine Wines Pinot Grigio
1 ½ cups chicken broth
2 cups bok choy, chopped
1 cup Chinese cabbage, chopped
8 oz. cremini mushrooms, sliced
2 teaspoons soy sauce
1 teaspoon crushed red pepper (optional)
Diced green onions, for garnish
Using a large heavy bottomed saucepan or Dutch oven over medium high heat, add 1 tablespoon of sesame oil. After a minute or so, add the onions, ginger and 1 clove of minced garlic and sauté until the onions begin to get soft and tender.
Season with salt and add in the quinoa. Stir for a minute or two and pour in the wine and chicken broth. Bring to a boil and then turn the heat to low, cover and simmer for about 15 minutes or until all of the liquid is absorbed and the quinoa is light and fluffy.
While the quinoa is cooking, using a medium sized non-stick pan over medium high heat, add the remaining 1 tablespoon of sesame oil and add the remaining garlic. Add the bok choy, Chinese cabbage and mushrooms and sauté for about 3 to 4 minutes.
Remove from the heat and mix the vegetables gently into the cooked quinoa. Season with soy sauce and the crushed red pepper if using. Taste and add a touch more soy sauce if needed. Let cook for another minute. Garnish with the diced green onions and serve immediately.
Disclosure: This is a sponsored post in partnership with Entwine Wines. All opinions expressed here are 100% my own.
As we are getting ready to move into colder weather here in the Midwest and the “frozen tundra” of a winter we’re going to have. . (my friend said this). . I have to think back and remind myself the reasons why we decided to move here to Wisconsin. It was between sunny Florida and Madison, Wisconsin. . did I ever tell you that?
Anyway, our top three reasons were:
1) Better job for my husband at a more stable, established company
2) Very manageable cost of living
3) Living only 4.5 hrs away from my sister, who lives in Minnesota
So, when we made our decision and knew that Madison was going to be our new home, I called my sister and this was the advice she gave me: buy a thick winter coat, not a pretty one but one that would keep me warm. Buy a really good snow blower and learn how to use a shovel and then she proceeded to talk my head off about this store called Discount 70 (where they sell random, awesome stuff for cheap (my husband and my brother-in-law always go there every time we visit Minnesota)) and ALDI, the grocery store chain, which is apparently my sister’s favorite place to shop.
My sister is the smart shopper, the money saver. . and I mean, come on, who doesn’t like saving money?
So, we made the move and because I’m a food blogger and go grocery shopping like 3-4 times a week, I know my stores like the back of my hand now.
I like our ALDI here in Madison because it’s clean, the people who work there are really nice people, it’s smaller, and you are able to run in and out with no fuss. They also do not even have plastic shoppings bags so I love that they make you remember your re-useable grocery bags. I recently stocked up on some herbs and spices . . which, at ALDI are only 99 cents each. 99 cents each!! It’s a no brainer for me to buy my pantry staples here.
And just a few baking essentials which were half the price. . . because these days, I’m baking more than usual and when it comes to saving money, every penny counts. I can’t tell you how much pure canned pumpkin I’ve purchased since September. . and we’re not even in November yet!
And because it’s fall and I’m all about soup these days, I made some roasted red bell pepper soup. . inspired by the display of roasted red bell peppers that greeted me when I walked into ALDI.
There’s nothing better to me than a big bowl of warm roasted red bell pepper soup and a grilled cheese sandwich. It’s food like this, my friends, that will help me get through the winter. It simply has to.
I hope you enjoy . . and if you have an ALDI in your area, check it out, yo!! Mostly all of the ingredients I used for this soup (I already had salt, pepper, olive oil and cilantro at home) was purchased at my local ALDI.
This soup goes wonderfully with a grilled cheese sandwich.
Author: Hip Foodie Mom
Recipe type: Main
2 tablespoons extra-virgin olive oil
2 Russet potatoes, peeled and cubed
2 stalks celery, chopped
½ red onion, peeled and chopped
Kosher salt and freshly ground pepper
1½, 12 -ounce jars roasted red peppers, drained and rinsed
4 to 5 sun-dried tomatoes
4 cups low-sodium chicken or vegetable broth
1 cup water
½ cup heavy cream
fresh cilantro for garnish
Special equipment suggested: immersion blender
Using a large Dutch oven or other heavy bottomed pot, heat olive oil over medium-high heat. Add the potatoes, celery, onions and season with salt and pepper and cook, stirring frequently, until the potatoes begin to soften, for about 5 to 6 minutes. Add the red peppers, sun-dried tomatoes, chicken broth (or vegetable broth) and 1 cup water. Turn the heat to high and bring to a boil. Pour in the heavy cream and mix well. Cover halfway and and let simmer, until the potatoes are tender, for about 15 to 20 minutes.
Turn off the heat and using your immersion blender, puree and blend until smooth. I like to leave a little chunkiness for texture. Taste and season with more salt and pepper if needed. Divide among bowls and sprinkle with some cilantro and serve.
Have you ever met someone who’s a little different. . a little unique . . maybe not someone the world would consider normal or socially acceptable, but you are strangely attracted and drawn to them anyway?
Yes, the cheese. I’m talking about cheese. If you’ve never heard of it, which I hadn’t until I moved to Wisconsin, it’s known as the stinky cheese. The cheese you can smell a few miles away. That one.
Well, you can’t let the smell deter you. . this cheese is fabulous when eaten the right way. Like this.
Yes, I’m channeling those gooey, messy, drippy burgers from Carl’s Jr. with this one. . is Carl’s Jr. just a California thing? Anyway, this is the BIG DADDY. The take-a-bite-and-have-cheese-and-stuff-on-your-face-but-you-don’t-care sandwich. And the best part? Other than the cheese? There’s bratwurst and pickled red onions in here yo.
So, head on over to The Wisconsin Cheese Talk blog to read this one and to find out why on earth I made a sandwich like this!! I hope you enjoy!! Oh, and you need a dark beer with this one. Don’t miss this recipe!! If you’ve heard of Limburger and like it, hate it, like the sandwich . . or just have something to say, please leave me a comment on the Wisconsin Cheese Talk blog, I’d love to hear from you!
Disclosure: This is a sponsored post with Wisconsin Cheese. All opinions expressed here are 100% my own.
November 1st will mark the end of our first year here in Wisconsin. It’s only been a year but feels like a lot longer. Moving to the midwest right before our crazy long winter last year got me and kept me in the kitchen cooking. . just to keep busy.
We also soon discovered that there are hardly any options for good Asian food here . . I’m not complaining though. . at least we have an Asian market and a Korean market, so I’m happy!!
And that trip to Asian Midway Foods on Park Street made this dish possible. Now, if I can find the ingredients for this here in Madison, Wisconsin at my tiny little Asian market, you can too. And I was pleasantly surprised that my little Asian market had fresh flat rice noodles!! If you can’t find fresh, simply buy dry noodles. I’ve said this before but cooking Chinese food (or any Asian food) at home is so much better. You know exactly what’s going inside and you can tweak things to your preference.
Now, cooking it at home isn’t going to be faster than ordering take-out. . but it’s so worth it.
I have to say I am very pleased with how this Beef Chow Fun turned out. Beef Chow Fun is a staple Cantonese dish, made from stir-frying beef, hefen (wide rice noodles) and bean sprouts and is commonly found in yum charestaurants in Guangdong and Hong Kong.
And you get to say CHOW FUN. How fun is that?! I’m all about using what you have at home so I threw in lots of Chinese cabbage and some bok choy, along with my bean sprouts. LOVED this. loved this. And once you have your veggies and beef cut up, it all comes together pretty quickly! I really hope you give this one a try!
If you are using dry wide, flat rice noodles, cook before adding into the wok.
Author: Hip Foodie Mom
Recipe type: Main
3 tablespoons sesame oil; split
8 oz. boneless beef short rib, sliced into about 1 or 1½ inch pieces
1 to 2 teaspoons fresh ginger, minced
1 to 2 fresh garlic cloves, minced
4 scallions or green onions, split in half lengthwise and cut into 3 inch pieces
2 to 3 cups bok choy, chopped
1 to 2 cups Chinese cabbage, chopped
12 oz. fresh flat rice noodles (if purchasing fresh noodles, separate the noodles as much as possible before adding in)
2 teaspoons Shaoxing wine (Chinese rice wine)
4 tablespoons low sodium soy sauce
pinch of white granulated sugar
salt and pepper, to taste (if desired)
2 cups fresh mung bean sprouts
Using a large wok or skillet over high heat, pour in 1 tablespoon of sesame oil to coat the wok. Add the beef short rib and cook until browned. Remove the cooked meat from the wok and set aside.
Turn the heat down to medium-high and add 1 tablespoon of sesame oil to the wok, add the ginger and the minced garlic and let cook for about 15 to 30 seconds, then add the scallions. Mix and let cook for a minute or two and then add in the bok choy and Chinese cabbage and mix well, stir frying everything for about 4 to 5 minutes.
Turn the heat up to high and add in the flat rice noodles. Pour the shaoxing wine around the rim of the wok and add the remaining 1 tablespoon sesame oil, soy sauce, pinch of sugar, and season with a bit of salt and pepper to taste if desired (Taste the noodles before adding salt. Alternatively, you can skip the salt and pepper and add a touch more soy sauce if needed), mixing and combining everything really well. Lastly, add the cooked beef and bean sprouts, mixing everything really well for a few minutes, ensuring the noodles, veggies and beef are nicely coated with the sauce. Serve immediately and enjoy!
I can’t believe it but Halloween is just around the corner. Now sure where the first half of October went but we’re in full swing now and getting ready for one of our kids’ favorite holidays. I mean come on, the kids get dressed up and get a boat load of candy. . what’s not to like right?
There’s always a big deal about the costumes but surprisingly my kids want to wear costumes that they already have at home. Insert happy dance here. I’m all about saving money when we can and this also means no trips to Target or Costco with the kids until AFTER Halloween. If they don’t see it, they won’t ask for it.
My kids are still young so we’re not into the really scary stuff or haunted houses. . and actually I was never into that stuff really. So, scary to us is like cute witches, cats with witches’ hats or friendly ghosts.
No scary goblins welcome.
So each year when it’s time for me to make some Halloween treats for my kids, the cute/non-scary baked treats come into play. Enter the Chocolate Cinnamon Mini Mummy bundt cakes .. because why do cupcakes always get to have so much fun?
I was this close to baking cupcakes but then whipped out my mini bundt cake pan and the rest is history. I found this hot milk cake recipe on Taste of Home and became inspired. We had some TruMoo Chocolate Milk and went for it. . with my own version of the cake! These mummy cakes were so good!! And after learning more about TruMoo milk, I love it.
TruMoo Chocolate Milk has been formulated to contain nutritional benefits for your family and children. In fact, one 8-ounce serving of TruMoo provides as much calcium as 5 cups of broccoli and as much potassium as a small banana. TruMoo also provides 8 essential nutrients that kids need for critical development stages—making it a nutritious and delicious win-win for everyone. TruMoo is fresh from your trusted dairy and does not contain any artificial growth hormones or high fructose corn syrup.
If you do not have a stand mixer, this cake can all be mixed by hand.
Author: Hip Foodie Mom
Recipe type: Dessert
non-stick cooking spray for the bundt pan + cocoa powder
1 cup TruMoo Chocolate milk
½ cup/1 stick unsalted butter
½ cup natural cocoa powder
1 cup white granulated sugar
1 cup all-purpose flour
¾ teaspoon baking soda
1 to 1½ teaspoons ground cinnamon (your preference)
¼ teaspoon salt
1 large egg
½ teaspoon vanilla extract
1 cup white vanilla frosting
Special equipment: pastry bag with a ribbon decorating tip
plastic or candy eyes (if using plastic, remove before eating)
Preheat your oven to 375 degrees. Spray your bundt pan and then lightly dust with cocoa powder (this will help release the bundt cakes easier and the cocoa powder will not leave any white marks like flour does). Set aside.
Using a small saucepan over medium high heat, heat the chocolate milk and butter just until butter is melted. Remove from the heat and after a minute or so, add in the cocoa powder, stirring with a wire whisk. Once everything is combined, add the sugar and whisk until it has dissolved. Transfer the mixture to the bowl of your stand mixer and let cool for a couple minutes.
In a separate mixing bowl, combine the flour, baking soda, cinnamon and salt. To the wet ingredients, beat in the egg and vanilla extract. Slowly add in the flour mixture and continue to mix until incorporated.
Pour the cake batter into the mini wells of the bundt pan and bake for about 20-25 minutes or until a toothpick inserted comes out clean.
Remove the bundt pan from the oven and let cool for at least 15-20 minutes. Once cooled, gently run a butter knife or fork around the sides of each cake to gently loosen from the pan. Using a wire rack or large plate that will cover the entire bundt pan, place the wire rack on top of the mini bundt pan and flip to release the mini bundt cakes. Alternatively, you can remove each mini bundt cake gently with a fork.
To decorate: Using a pastry bag (or ziploc bag) with a ribbon decorating tip, fill the bag with the vanilla frosting. Starting from the top and working your way down, pipe a line across the front of each mini bundt cake, making sure to slightly overlap your lines so that you get the mummy effect. Place the eyes on and serve!
I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.
I don’t know what it is about fall, but I’ve been on a cleaning and organizing kick. Maybe it’s because school is back in session and we (I) have to be more organized and put together with meals and week night dinners.
I actually have two sets of pantry cabinets . . we built another one shortly after moving into our house because I have a shopping problem when it comes to food. Please tell me I’m not alone.
I have to show you the horrid “before” photo so you can see how awesome my pantry is now. I know this is a mess and as you can see, we just proceeded to dump all sorts of things in our pantry with no rhyme or reason. This is absolutely embarrassing but I don’t mind showing you this because I’m in a good place now.
So much better, right? Only problem: I need MORE containers!! The cleaning/purging/organizing exercise was wonderful. I’m not going to tell you how many bags of chocolate chip morsels I found stashed away in the back of my pantry. And the number of half eaten potato chip bags, granola, pretzels and even a half eaten container of travel size peanut butter. Did you know they make these now? I’m sure this was left here by my lovely Madeline . . who surprisingly also wrapped it in saran wrap?! I have no idea. .
These POP Containers from OXO were just what I needed to get organized. My biggest pet peeve about these kind of containers is that they are hard to open and close. I want my kids to be as self-sufficient as possible and I even let my oldest get her own snack sometimes when she gets home from school. They can open and close (with success!) these POP containers all on their own. Pop-Open lids on the Containers and Dispensers can be opened with just one hand. Check out my rad video where I show this.
The other winning thing I love about these containers: you can stack them! I want to make the most out of my pantry space so stacking is key. The flat lids were designed especially for this. They also come in various sizes, small, square and rectangular because you don’t just need one size container. These things are brilliant I tell you.
So where can you find these fabulous containers? POP Containers are available at The Container Store locations nationwide or online at www.containerstore.com. I love the Container Store. I could seriously spend a full day in this store and not want to leave. Like ever. If you’re looking to organize your pantry and kitchen, The Container Store seriously has everything you will ever need. Seriously.
You can also check out my Pinterest board which shows you the other fabulous OXO storage and organization products they have.
And the BEST part? THERE IS A HUGE GIVEAWAY GOING ON RIGHT NOW!! Enter to win a prize pack worth $500, including your choice of OXO Storage & Organization tools (up to $250), as well as a $250 elfa gift card*.
As much as I love a big bowl of chili or some warm, comforting soup. . nothing is more comforting to me than Korean food. This pasta dish was created after watching something on The Food Network, probably one of Giada’s shows where she was making a simple Italian spicy pasta.
I thought why not make a spicy Korean pasta?
I mean, why not right? After I made this, I decided to get more adventurous with kimchi.
And I’m so glad I did you guys. This pasta is the BOMB DIGGITY. Like, so good. If you like kimchi, I know you’re feeling me now.
I added some beef because for me, beef + kimchi + sesame oil + gochujang = perfection. You guys have to try this. I might always eat my penne pasta like this from now on. OK, don’t quote me on that. . but I will definitely be making this again and again. In fact, I ate more of this last night when I was packing . Today, I’m in Des Moines, Iowa (my first time in Iowa!) and will be attending the Cooking Experience weekend with Better Homes and Gardens. I’m super excited but obviously wasn’t thinking straight when I booked a 5:30am flight.
Ah well, it’s all good. I hope you enjoy. If you have any questions on where to purchase Korean food ingredients or brands I recommend, ask me down below in the comments section.
1 cup beef, sliced or chopped (I used boneless beef short ribs)
1 cup kimchi, chopped
1 tablespoon gochujang
green onions, diced
Add penne pasta to boiling water and cook according to package instructions; cook to al dente. Drain, rinse and set aside.
Using a large wok or skillet, heat the sesame oil over medium-high heat. Add the onions, mushrooms and chopped beef and cook until the beef is no longer pink, for about 4-5 minutes. Add the chopped kimchi and mix together. After a minute or so, add the gochujang and cooked penne pasta and mix to combine, making sure the penne gets nicely coated. Let cook for a few minutes. Remove from heat. Garnish with diced green onions and serve immediately.
Do you guys have healthy routines that you follow? or tips on how you stay fit? Being a food blogger is tough because I am constantly surrounded by delicious food. My thing: I am a grazing queen. I snack throughout the day and munch here and there on little things. And at meal time, I serve myself small portions. . this is the only way I can do it and still eat the foods I want because I hate denying myself food.
I’m also a pretty active person too and go running maybe 3-4 times a week so when I’m hungry, I snack. You’ll always find a KIND bar, CLIF bar, granola bar or some kind of snacky thing in my purse or bag at all times. But I never finish the entire thing. . remember I try to eat small portions so I’ll always have half of these bars in my purse for later.
Peanut butter is one of my ultimate weaknesses. I love it so much. So, when I received a box full of flavored peanut butters from Peanut Butter & Co, it seriously made my day.
I immediately opened each one and tasted all 5 in one sitting. Oh, yes I did. I know you would have done the same thing. At least I used 5 different spoons.
All of the peanut butters were so delicious. . but the Mighty Maple and I just connected. I can’t explain it. . it was just one of those instant connections where no words needed to be said. We just get each other. All-natural peanut butter blended with yummy maple syrup. I die. Seriously.
The next logical thing? I made these energy bite/power ball things. And they’re no bake. Here’s the thing about no bake . . it’s like the most awesome thing in the world. You don’t have to mess with your oven (which, if you’re in CA and still in like 80-90 degree weather, the oven is the last thing you want to turn on), there’s no baking involved and you get to enjoy your treats faster. It’s a win-win.
So, now I’m carrying these mighty maple energy bites in my purse and because they are just the right size, I don’t have any half eaten anything left.
The hazelnut meal/flour is completely optional. I just rolled my energy bites in these at the last minute because I had some in the pantry. They taste fantastic either way. The “prep time” includes refrigeration time.
Author: Hip Foodie Mom
Recipe type: Snacks
1 cup + 1 tablespoon old fashioned rolled oats
¾ cup Mighty Maple Peanut Butter & Co. peanut butter
¼ cup honey
¼ cup mini chocolate chips
¼ cup dried cranberries
¼ cup sunflower kernels
¼ cup shredded unsweetened coconut
¼ cup almonds
1 heaping tablespoon flax seeds
⅓ cup hazelnut meal/flour for rolling
Special equipment suggested: cookie scoop
Using a food processor, pulse together the oats, Mighty Maple peanut butter, honey, chocolate chips, cranberries, sunflower kernels, coconut, almonds and flax seeds until fully combined.
Using a cookie scoop if you have one, form the mixture into balls (about a tablespoon and ½) and roll in the hazelnut meal/flour (if using) and place them on a baking sheet.
Refrigerate for 30 minutes and enjoy! Energy bites can be stored in an airtight container and refrigerated for 3-5 days.
I can’t believe it’s already October! Where on earth did September go? Well, I don’t know about you guys but our weekends are spent mostly running around, going on family outings, doing yard work and just bumming around the house. When there’s a game going on, the television is most definitely on and my husband is watching with a beer in hand.
When we’re not in football or basketball season, my husband gets out voted and has to sit through one, maybe two Barbie movies or Strawberry Shortcake or whatever my kids are obsessed with at the time. And he’s fine with it.
But when we’re in the midst of football or basketball season, all bets are off and he owns the upstairs television.
And when it’s game time, you gotta have a cold beer and something totally ooeey, gooey and cheesy to munch on, right? Something you can eat with your hands or chips because you don’t have time for forks and spoons. This is the philosophy I try to follow at least.
With my move to Wisconsin, I knew I’d be surrounded by delicious cheese but the bratwurst thing was new to me. Bratwursts are huge here and we’ve embraced it, y’all. We always have brats now. . in the fridge, in the freezer . . and my husband has perfected a beer poaching method that is absolutely delicious.
So, one day we had a few leftover bratwursts and the awesomely delicious Wisconsin Chipotle Cheddar cheese above and some magic happened. This dip ain’t pretty. I mean, come on, most dips aren’t. But this one. .
This one is so good. I added tiny bits of cornichons and jalapeños and we devoured this with pretzel bread and tortilla chips. So good. I don’t even remember who was playing or what game we were watching. I just remember that we scarfed this down and this dip is so happening again. . maybe even this weekend?
Hello! My name is Alice. Here, at Hip Foodie Mom, you will find fresh food recipes using local, seasonal ingredients. From meat dishes to vegetarian to Asian inspired dishes, you are sure to find something you like. Thank you for stopping by!