Taco Soup

This soup received rave reviews. Actually, I keep forgetting to post the recipe, but one friend has reminded me via Facebook that she would like to make this recipe, or rather she'd like her husband to make this recipe, so I suppose I should get to posting the recipe ^^

Unfortunately, for those living in South Korea, all of the ingredients aren't that easy to come by such as ranch dressing packets or Mexican chili powder. However, I think the ranch seasoning can be left out and perhaps you can replace the Mexican chili powder with Korean chili powder or take a look at some of Korea's online grocery stores.

Anyway, on to the recipe.

Ingredients/Directions:

Adapted from the Fix-it and Forge-it-Cookbook

I use a slow-cooker otherwise called a crock-pot which we purchased at Costco to prepare this soup, however it can easily be made in a large pot on the stove and should take significantly less time. It is ready to eat when it's been thoroughly heated.

Into a large crockpot mix together 2 cups prepared Black Beans, 2 cups diced tomatoes (either canned or fresh - if you use fresh you may need to add water or chicken broth to the soup for the purpose of consistency), 1 diced Onion, 3-5 roasted and chopped Green Chilies, 1 can of Tomato Sauce, 1 can of Corn. Season the soup with 3-4 Tbsp. Mexican Chili Powder, 1/2 or whole package of dry Ranch Dressing seaoning (depending on what other uses you have for it/how difficult it is to get where you are currently located ^.~), a shake of Cumin, Cayenne Pepper (Tobasco Sauce would also work) Salt, Pepper, and 2-3 minced cloves of Garlic. Stir and add any liquid if necessary. Turn the slow-cooker to low and cook for 6-8 hours or heat on the stove-top for an hour or so. Serve with Cheese and Tortilla Chips!

Kimchi Fried Rice

We were runnin' the budget ragged this month with Cirque Du Soleil and other big spending events so, it was time to think of cheaper-than-normal meals. I figure...when in 'Rome'...right? Hence, Kimchi Bokkeumbap (Fried Rice). Cheap to eat out, equally cheap to eat at home, especially when you've received a BUCKET of home-made kimchi!

Ingredients/Directions:

You will need about 2 cups of prepared rice (best if prepared a day ahead...so I've heard). In a skillet heat a tablespoon of sesame oil and saute an Onion, chopped, 2-3 Garlic Cloves, minced and 1/2 a Carrot, diced. Add to the skillet as much kimchi as suits your taste buds chopped as finely or not finely as you like. Add rice, season with a bit of soy and gojuchang (?) -- Korean Red Pepper Paste, as much or little as you like. Make space between the rice for an egg or three, crack them on to the pan, let cook mix it up and serve. Can also serve the rice with a fried egg on top if you prefer, but with the rice prevents you from having to wash one more pan ^_^