Friday, March 28, 2014

Welcome Back and Thank You!!

Wow. It's been a while since I last wrote for Cookievision, almost two years. And in these two years, a lot of things have happened. There's good news and bad news. Want to hear the bad news first? In these two years I've grown from 16-18 in pant size. Nope, just kidding. I meant in age. Being an adult is fun, but there are so many things one needs to be careful about. Because I was so busy with school and work and college applications, I couldn't find the time to update the blog and felt really bad about myself for going AWOL, but finally, now as a college freshman, I have a bit of time on my hands. Just a bit, because time flies by really fast, especially when I'm writing for you :). I just want to thank every one who has been checking back during my absence on the blog. I will not disappoint you guys!! *deep bow* 

Wednesday, August 29, 2012

Tilapia Gochijang Dooboo Jigae (Hot Pepper Paste soup with Tilapia and Tofu)

Hiyah people!
I haven't been posting for a while because of my diet. But now, since I'm finally off the hook, I get to enjoy cooking again ;)
So this is a pretty light recipe, but will leave you feeling full any day. For the cooler nights of late August.

I don't like to specify amounts because I feel it's subjective (hey, how much gochujang you put in is up to you...can't force you to burn your mouth off ;) ) Anyways, I never cook by amounts unless when I'm baking, that's when I follow the recipe down to the letter.

Tofu (1/3 of a block is good)
Kombu (Or any thick seaweed)
1 Tilapia filet
Gochujang (Korean hot pepper paste)
Dwenjang (Asian soybean paste)

Any kind of vegetables.

Soy sauce (to taste)*

1. Put cold water into a large pot, add dried kombu and diced tofu. Bring to a boil.
2. Add tilapia filet.
3. Add gochujang paste to taste. I usually add 2 tablespoons, I like it to be spicier.
4. Add any vegetables you prefer.
5. Add dwenjang if you think it needs more salt
6. Serve with soy sauce (diners can adjust soup savoriness to taste) and steamed white rice.

Friday, July 20, 2012

A Berry Berry Berry Minty Smoothie

All this week, I've been following a smoothie diet so the only things I can consume are smoothies from mixed frozen berries with water and protein powder. It tasted great for the first few cups, but then it became bland. So I rebelled just a little, and I started adding a bit of other things to the smoothie. Hey, it's the only thing I'm eating, so better make it taste good.

It is so heavenly-tart, refreshing, with a hint of mint and cream. THE Best way to wake you up: better than coffee.

Cookievision's Berry Berry Berry Minty Smoothie 
-3/4 glass frozen berries 
OR 1/4 raspberries 1/4 strawberries 1/4 blackberries 
-1 spoonful of mint ice cream 
-water to fill to max capacity of blender cup 
-1 serving of tasteless or vanilla flavored protein powder (I use Amway NUTRILITE Protein Powder)*
-1 tsp vanilla extract*