Cheesy Bread and Basil Casserole

by fitforthesoul in ,

I’ve come to realize that most people who read food blogs (or cook books) and do everything but test the recipes actually have a valid reason for not doing so. a.  The ingredients are way too hard to get ahold of.  I mean, who eats nutritional yeast?!  Oh yeah.  I do.

b.  The recipe is much too tedious to follow

c.  The dish just doesn’t look that exciting

d.  You can’t follow a recipe even if it meant your life because you HAVE TO tweak it to your own liking—aka, pride.

e.  You just want to look at pretty food pictures and that’s that!

I’m kind of guilty for all of these myself…I can hardly follow a recipe anymore because of my rebellious “I need to tweak that muffin” for no reason.  On the other hand, I also have to use crazy ingredients because without said ingredients the recipe isn’t special anymore!  But all that couldn’t be further from the truth.

Sound oddly familiar?  Winking smile

Thankfully I was able to compensate for my sinful ways the other day, by coming up with the easiest and possibly the most practical recipe you could imagine.

You see, I always ALWAYS seem to have leftover pasta sauce in the freezer begging to be used.  I usually end up eating it with spinach for lunch, and although it’s tasty enough, it’s definitely far from exciting.

Now neither of us has an excuse for not coming up with an easy recipe and for not following it.   Awesome!


Cheesy Bread & Basil Casserole

This recipe can easily be made gluten free by using your favorite gf bread.  The pasta sauce can either be with or without meat for a vegetarian version.  Just make sure it’s tomato based.

Makes 4 servings


  • 5 C cubed loaf bread (I used La Brea brand whole grain)
  • 1/2 lb. sliced mozzarella
  • 2 TBSP chopped fresh basil
  • 4 C leftover tomato pasta sauce (I used sauce with lean ground beef)
  • oil spray for baking dish


  1. Preheat your oven to 450 F degrees.  Spray the baking dish with oil and spread the bread cubes around.
  2. Sprinkle 1 TBSP of basil on bread and evenly spread out half of the mozzarella on top.
  3. Pour the sauce on everything and make sure it’s evenly drenched with sauce.  Place the remaining mozzarella and sprinkle with the leftover basil.
  4. Cover the dish with foil and bake for approximately 28-30 minutes.  Then uncover and bake for 4 more minutes.  Serve while hot!

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This is a great alternative to good ol’ pasta!  It’s not quite lasagna (well, really far from it actually) and it’s not regular noodles.  Voila!  You used up leftovers and only had to get a few basic ingredients.

PS:  This was by far one of the most frustrating photo sessions as of late since the sunlight was quickly escaping from my house.  Selah started to fuss and I was running out of time, haha!  Hopefully it depicts the deliciousness the food was.

Which one of those points from a-e are you guilty of?

What’s your favorite Italian dish?

-gnocchi and lasagna!

How do you remedy for the lack of lighting when you take photos?  Or when the sun starts to disappear so quickly?


Ellie <33

Brussels Sprouts Are Totally Related to Gandhi

by fitforthesoul in , ,

April 10-2013 (3 of 5)-2 Hi guys!  I hope you’re having a fabulous and blessed Thanksgiving week!  I’m sure that some of you are wrapping things up at work and school, and some of you are actually getting busier if you work in retail and anything of that nature.  If you do, then I want to say thank you for working on such a big day and sacrificing your precious time!  But whatever the case, I hope you’re able to spend it with people you love as you count your blessings this holiday.

And the same goes for me.  Despite the fact that I daily try to practice the act of giving thanks, there’s just something extra special about Thanksgiving…and I think it’s mainly because I get to see my small but most beloved family all in one place.  You see, my sister and I didn’t grow up celebrating holidays and if we actually got to partake in the festivities then it was mostly at our friends’ family gatherings.  Right around the time that Greg entered our lives, I made the effort to come up with “epic” Thanksgiving meals for our family and have been following that tradition up until now.  I figured that the only way to get started on the tradition would be by starting it myself.

You know how that saying goes, “Be the change you wish to see in the world”?  Yeah, Mr. Gandhi was totally talking about my exact situation.  Haha, how vain of me!  No but really—in all seriousness, I think that philosophy goes for so many things in life.  Whether it’s a seemingly insignificant or monumental circumstance that we’re facing at the moment, it doesn’t help to sit around and just wish for the results to magical appear unless God specifically tells us to wait.  We easily fall into the mentality of waiting for others to bring change into our lives when really, we should be the proactive ones because we’re the ones who noticed the need first.

So…Gandhi totally has everything to do with brussels sprouts, right?!

Umm yeeeeeahh….Sorry about that tangent and let’s move on to less serious talk and let’s dialogue about food instead.  You should know by now that I am the queen of tangents, and topics about LIFE can easily get my marbles rollin’.

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Brussels sprouts.  Ohhh how beautiful, cute, crunchy, and flavorful they are.  If you are anything like me and you love your greens then this recipe might be right up your alley.  I promise you that this Thanksgiving inspired side dish is full of health, and the intermingling of sweet apples, turkey bacon, and brie truly make it satisfying.  I find that most vegetable side dishes leave you sort of hanging and wishing for something more complete.  A-ha!  The unique pairing in this recipe might be the answer to that dilemma.

And this is all coming from somebody who has never ever been a fan of bacon!


You read that right, my friends.  Something about bacon tends to turn me off and I think it might be the extreme smoky flavor all encased in one little crunchy strip of greasy meat.  I guess I prefer my meat with more substance to it, and that’s why I use turkey bacon in this recipe.

Turkey bacon, in my opinion, is the better version of said meat because it doesn’t taste “burnt”.  I suggest adding it in the middle of cooking time if you don’t want it too crunchy.  That’s exactly what I did!  And I hope you give this recipe a try or at least gain some inspiration to include more veggies at your Thanksgiving table this year.  Open-mouthed smile

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Gingered Brussels Sprouts with Harvest Brie

Serves approximately 8 people


  • 6 C chopped brussels sprouts, stem off
  • 2 C chopped apple (about 1/2”x1/2” cube)
  • 1 TBSP coconut oil
  • 6 strips turkey bacon, chopped (I used Jenny-O)
  • 1 1/2 tsp ground ginger
  • 1 TBSP spicy brown mustard (or other)
  • dash of salt & pepper
  • 3/4 C cubed brie cheese with rind


  1. Warm up a large skillet on medium heat and melt the coconut oil for about 30 seconds.
  2. Start by sauteeing the brussels sprouts and apple pieces for about 2 minutes on medium-high heat.  Add the turkey bacon, ginger, mustard, salt and pepper and sautee for approximately 4 more minutes or until the apple and brussels sprouts are slightly tender.  Just don’t let them caramelize too much.
  3. Transfer it to a bowl or plate, throw in the brie and gently toss.  Enjoy this side dish with a large main course!

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Food and the Weekend

Let’s join in the WIAW party this time, shall we?

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As much as I love breakfast, lately I’ve been pretty lazy in preparing them like I normally do, so I end up eating cold oats made right on the spot.  Don’t get me wrong—it’s delicious that way and I actually want some right now!  Hehe.  But I sure did miss a hot bowl of oatmeal like this one; it has the usual suspects of mashed banana, egg white, and it’s topped with PB, berries, and greek yogurt.

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I also brought back an old favorite—super fibrous english muffins smeared with PB!  I topped them with chia seeds, plantain cooked in coconut oil, greek yogurt, blueberries, pumpkin, and a drizzle of honey.  This is such a random combination but I promise it’s a good one.

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My snacks have been everywhere these days and it’s usually a bar dipped in yogurt, homemade baked goods with a side of fruit, or the never failing cup of Chobani with a bunch of toppings (and a side or Baby Selah—I just love how she studies my camera and I bet she’ll be into photography someday!)

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Lately I’ve had more time to cook dinner and it’s usually on the semi-fancy side, but tonight I was exhausted from a long day!  All I wanted to do was eat something quick so I popped this pre-made pizza in the oven and voila, dinner was served.  I’m not the biggest fan of pizza unless it’s the “real stuff”, but pizza is one of Greg’s favorite dishes so I try to bake one every now and then.  It’s a good compromise because he gets his favorite dish and I end up with less things to wash.


Photo credit // our amazing praise leader with the awesome new lens he’s super proud of, haha

Our weekend was filled with fun and fellowship at church!  We had a crazy Thanksgiving luncheon, but then again, when do we not have a crazy awesome lunch on a special occasion? And then we had this 3 minute photo shoot with Selah because that’s about how long I can hold her without moving around.  She’s definitely making my muscles work since she’s a pretty heavy baby due to her length!  I still can’t believe she’s in the 80th percentile in regards to her height.  I think I might shed a tear because my dream of being tall has been granted through Selah.  See?  Dreams do come true. Smile with tongue out


All I can say is that I find more blessings on top of blessings during this season of life.  My hope is that I’ll continually grow in having a thankful attitude regardless of the season I’m in.  HAVE A GREAT WEEK GUYS,  AND I WISH YOU AND YOUR LOVED ONES A TIME FILLED WITH LOVE AND PEACE!

What’s your favorite aspect of Thanksgiving?

What do you think of the philosophy, “Be the change that you wish to see in this world”?  Have you taken a leap of faith to work towards that?


Ellie <33

Foolproof Crock Pot Lasagna and Get Rid of That Cold

by fitforthesoul in ,

Are you tired of hearing people talk about fall and ohhhh the wonders of it?  If that’s the case then I’m truly truly sorry!  I can’t help myself but to bring up the fact that LA’s weather has been finally changing more drastically.  It seems to have gotten itself together because the temperatures suddenly dropped about 3 days ago from 90 F to 55 F! I love it.  But you know what I don’t love right now?  The fact that I’m slightly sick even though I saw it coming.  Every time we transition into a new season my immune system goes haywire and I end up ill.  Luckily I caught it right at the beginning so I made sure to take some meds and brewed up some vitamin C goodness, of which I’ll be sharing at the end of this post.

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Okay so where were we?  Oh yeah.  Fall.  Not only has this season inspired me to get back to comfort foods because let’s face it—comfort food is the best way to balance out the chilly weather—but seeing as how my oven has been a haunting mess since we got married, I definitely wasn’t motivated to take everything out and make this amazing lasagna!

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Damas y caballeros (ladies and gents), I present you the oven that becomes the hot topic of conversation when my guests happen to catch a glimpse of it.  I say, let’s just get over this embarrassing secret of mine and stay friends.   Deal?  Open-mouthed smile  (I can see my sister tsk tsk-ing as she reads it, haha) I also need to take Greg’s suggestion and find some storage furniture at IKEA or something.  Any suggestions for cute, inexpensive and space friendly cabinetry?

And since I didn’t feel like cleaning it out yesterday and I’m a huge fan of crock pot meals anyway, I came up with this super easy recipe!  It doesn’t require any more bowls than a conventional lasagna does, and all you need to do is brown the meat, pour, set the temperature, go out shopping, and voila!  You’ve got a comforting Italian dish waiting for you.

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Foolproof Crockpot Meat Lasagna

Makes approximately 10 servings


  • 1 lb ground beef (or turkey)
  • 1/2 of a large onion, chopped
  • 1/2 tsp salt
  • 1 egg yolk
  • 2 1/2 C skim ricotta cheese
  • 1 tsp dry oregano
  • 1/4 tsp nutmeg
  • 1/4 tsp black pepper
  • 2 jars of 24 oz tomato sauce (your favorite choice)
  • 2 1/4 C water
  • 1 box of lasagna noodles
  • 1 1/4 C shredded mozzarella


  1. Chop the onions first.  Cook the ground beef and onions on medium-high heat with only 1/4 tsp salt, saving the remaining salt for later.  Cook the meat until it’s slightly browned and onions almost translucent.
  2. In a large bowl whisk the egg yolk and add ricotta, oregano, nutmeg, black pepper, and the remaining 1/4 tsp salt.  Mix it all up until it’s well incorporated.
  3. Grab your crock pot and place half of the beef mixture in it, spreading it out nicely but making sure it covers most of the surface.  Evenly pour 1/2 C of the water from the list.
  4. Pour about 1/2 of one tomato jar on top of the meat, then pour 1/4 C of the water on top.  Spread about 1/3 of the ricotta mixture on top carefully.  Place dry lasagna noodles and it depends on your crock pot’s shape and size, but I placed two of them starting from the middle and letting the edges overlap slightly.  After that, break off noodles as needed to cover the sides.
  5. Repeat step 3 and 4 one more time.
  6. Now you should have noodles at the very top.  Pour 1/2 of the sauce jar and pour 1/4 C water,  and spread the remaining ricotta on top of it.  Cover with the noodles and pour remaining sauce.
  7. Set crock pot between 6-8 hours.  10-15 minutes before they’re ready to be served, turn it up to 2 hour setting and sprinkle with mozzarella.

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Make sure you don’t skip the extra water because it is essential to keep it from burning! Smile

Orange Peel Drink to Kick off the Cold

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In the meantime since I’m not terribly sick, I’m holding off on going to the doctor.  So in order to keep my energy levels up and kick off the cold I opted for this homemade drink that Koreans swear by.

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It’s a super easy recipe so this morning I had enough energy to make it.

All you need is:

  • 1 C water
  • orange peel
  • 1 ginger stub, peeled
  • 1/2 TBSP honey
  • 1 slice of lemon

This is how you make it:

  • Boil the water along with the orange peel and ginger.  Pour it into a mug and add  honey and lemon.

My mom’s #1 tip is this drink along with a good night’s rest, and you know what they say…momma knows best!

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Although oatmeal and pancakes have been my go to foods for breakfast these days, I just wanted something quick this morning!  So I opted for toasted waffles, drizzled Maranatha almond butter, fruit, greek yogurt, and granola.  It definitely hit the spot!

Have a blessed day and please keep yourselves warm! (If you’re experience cold temperatures)

Have you ever attempted crock pot lasagna? 

Please tell me you have messy parts in your house, too, like my oven!

Do you believe in homeopathic medicine and recipes?


Ellie <33

Korean Potato Side Dish {Gamja Jorim}

by fitforthesoul in ,

My husband has always hated vegetables.  I mean, always! From the very first date that we went on I noticed that the only vegetables he was allowing himself to enjoy were spinach, onions, and maybe some tomato.  Of course, none of those ingredients stood alone because they needed to be in the form of a salad bowl with some kind of fruity dressing oozing out of the bowl.

Lord obviously knew that Greg couldn’t remain in that veggie deprived state for the rest of his life, so he met me!  Then I came to the rescue with my Korean background along with my Argentinean twist and introduced him to Korean cuisine.  After trying the variety of fresh and delicious veggie side dishes, he realized that he had been missing out on something so good!  However, that is not to say that he loves vegetables the way I do because one of the only ways he will ever enjoy them is in the form of Korean food.  I, on the other hand, can munch on raw broccoli to my heart’s content.  I mean, isn’t that normal? Smile

Just so that I can emphasize my point let me tell you a funny story.  Last weekend when we celebrated my sister’s birthday at my parents’, Greg said to me with utter excitement, “Ellie you have GOT to try these bean sprouts.  They are sooooo fresh!” 

“Who are you and what have you done to my husband?!” Were my thoughts as I gave him the death stare.

And that’s the not-so-long story behind this easy and personal favorite that I whipped up last night.  It is commonly known as 감자조림 (Gamja Jorim), which translated literally means “stewed or sauteed potatoes”.

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Gamja Jorim {Korean Potato Side Dish}

Instead of Russet potatoes you may use the small golden round potatoes that come in a bag, but you don’t need to peel them.  I actually prefer those over cutting up a big potato because the skin holds the caramelizing nicely within the skin.  The texture is also more toothy, which is my favorite way of eating it!  Pair this dish with rice, different meats, and other veggies for the full Korean experience. 

Serves approximately 3-4 people (Remember, it is not a main dish)


  • 4 C water
  • 2 Russet potatoes, peeled and cubed
  • 1 1/2 TBSP soy sauce
  • 3 garlic cloves, minced
  • 1 1/2 TBSP sesame oil
  • 2 TBSP honey
  • 1 tsp sesame seeds (toasted or raw)
  • 3 green onions, chopped (optional)


  1. Prepare a medium pot with the water and bring it to a boil on high heat.  Toss in the potato cubes and bring to a simmer, then cook for about 5 minutes.
  2. Drain the water and put the pot back on the stove.  Turn the heat on low-medium and add the soy sauce, oil, and honey.
  3. Mix with a wooden spoon and add the garlic, seeds, and green onion.  Gently toss it while it’s on low-medium heat for about 3 minutes or until it’s somewhat tender but not mushy.
  4. Garnish with more green onions and enjoy!

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April 10-2013 (1 of 1)-193The original way of making this potato dish is with sugar, but I decided to go with honey instead.  And while many people prefer it saltier and sweeter than my recipe, I thought that the amount of flavoring was just right for the other dishes I was pairing this up with.  If you give this recipe a try you can certainly feel free to alter the ingredients!  That’s the beauty of Korean cooking…Pretty much anything goes, as long as you stick to the basic ingredients.

Have a beautiful day!

Do you have a favorite potato dish? 

Were you always a veggie lover/hater?

-I have loved them since day one!  In fact, I even liked spicy kimchi and was notorious for crawling up the dinner table to eat it—at the ripe old age of 2, hah!

How do you encouraged others to eat their greens?

-I know potatoes aren’t a problem for most people and Greg actually likes them!  But this kind of cooking applies to many other side dishes, and he loves them whether they be cabbage, bokchoy, zucchini, etc.


Ellie <33

One-Pot Cajun Shrimp & Sausage Pasta

by fitforthesoul in ,

The next statement is going to make me sound like a spoiled little brat. I have a pet peeve when it comes to my food.

But before you contemplate leaving this page, please hear me out.  This doesn’t mean that I won’t eat the food that is placed in front of me just because it’s not up to par with my expectations, nor does it mean that I’ll grumble out loud about it and let the whole world know about it.  In fact, I still always manage to end up enjoying whatever I eat simply because I love food—especially when its destiny is within the bottomless pit that my stomach is.

So what is that pet peeve, you ask?

When saucy dishes don’t have enough sauce.  Hah!  I’m all about the juicy and flavorful sauce that brings together a pasta dish or a grain dish of some sort, and when restaurants become greedy in that aspect and have a 1:3 sauce to pasta ratio, I can’t help but feel like something is missing.  Like I said, I’ll still finish my meal and end up pretty content, but my philosophy is that life is always better with too much sauce.  I’m sure most of you can relate to that!  I hope?


Today I bring you this incredibly easy, healthy, and bold dish that consists of daring Southern flavors that will leave you craving for more.

One-Pot Cajun Shrimp & Sausage Pasta

Makes approximately 6 servings

This dish is very flexible in the sense that the spaghetti pasta can be substituted by different types of grains or different shaped pastas.  I was originally going to use Israeli Couscous or Quinoa for this dish, but then I remembered that my husband doesn’t fancy those ingredients like I do.  ; )


  • 1/2 of a large onion, chopped
  • 1 green bell pepper, chopped
  • 3 stalks celery, chopped
  • 2 Cajun style sausages, cubed (or regular—I used Aidell’s chicken version)
  • 1 TBSP coconut oil
  • 1 C vegetable broth+1/2 C water (instead of broth I used 1/2 a cube of bouillon+1C water)
  • 14.5 oz can fire roasted tomatoes (or 411 g)
  • 14.5 oz can crushed tomatoes
  • 4 garlic cloves, minced
  • 1 TBSP Worcestershire sauce
  • 1/2 lb. peeled shrimp
  • 1/2 of whole grain spaghetti box (or pasta or grain of choice)

Spices & Herbs

  • 1/4 tsp cayenne pepper
  • 3/4 tsp chili powder
  • 1/2 tsp paprika
  • 1/8 tsp ground sage powder
  • 1/4 tsp salt (or omit if you prefer)


  1. Turn the stove to medium-high heat and melt the coconut oil for a few seconds.  Cook the onion, bell pepper, and celery just until before they get translucent.
  2. Pour in the fire roasted and crushed tomato, broth, water, Worcestershire sauce, garlic, sausage, and all of the spices.  Bring the heat down to a low-medium and simmer for about 20 minutes while stirring when necessary.
  3. Add the raw pasta or grain to the pot and cook for the duration that is stated on the box’s direction.  Soon after, add the raw shrimp and cook for 4-5 more minutes.  Serve and enjoy!

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Do you have any pet peeves in regards to the dish you order at a restaurant?

Do you enjoy Southern style cuisine, or do you feel like you need to venture out?


Ellie <33

A Traditional Kid-Friendly Dish

by fitforthesoul in , , , ,

Up until this week I have never ever tried fresh-off-the-farm organic eggs.  I thought that was just for special people who had access to beautiful rural places up in Nor Cal or the East Coast.  Well guess what!  This week, one of our super duper cute elderly patients came with a hefty Chipotle bag full of beautiful eggs!  I think I almost about jumped out of my desk and gave him a big hug; it’s almost as if he knew I was pregnant and obsessing over eggs.  Okay so many people reading this might think, “Ellie, they’re just eggs…get over it!”.  eggs

I realize that I’m rather strange for being so excited about fresh eggs, but I feel like I’m in a movie for receiving such a cool gift!  And apparently I need to be in a movie since I’m so dramatic about the things that I love.  But I prefer to call that “passionate expressionism”.  Winking smile

While I was at work today, I was brainstorming on what I should make for dinner today since out of the blue I felt the desire to cook.  I suddenly remembered some of my childhood favorites and thought a lot about my mom (I missed her today!), and came to the conclusion that I wouldn’t want anything other than 오므라이스, which is a traditional Korean dish pronounced omurice, which is transliterated into omelet rice. We’re so clever no?

Omurice can be somewhat tedious to make simply because of all the chopping that is required, but if you chop the veggies and cook the rice the day before, then you can just throw all the ingredients into the skillet and you’re pretty much done.


Omelette Rice (오므라이스)

This dish is kid-friendly and everyone seems to love it at first bite.  It contains a reasonable amount of nutrients from the egg and the vegetables, and is vegetarian friendly.  I opted for white rice as it is the traditional way to make it, but it can easily be substituted with brown rice.  Last but not least, it’s known to be a great picnic food!  Easy to pack and easy to eat.


  • 4 C cooked rice (I used rice cooker)
  • 1/3 C chopped potatoes
  • 1/3 C chopped carrots
  • 1/3 C chopped onion
  • 1/3 C corn kernels (I shucked a corn)
  • 1.5 TBSP Safflower oil (or other)
  • 1/2 tsp salt or more to taste
  • sprinkle of black pepper
  • 6 whole eggs
  • oil spray
  • Ketchup for garnish and flavor at the end


  1. Chop all of the above mentioned vegetables and use either freshly cooked rice or cold rice.
  2. Grab a large skillet and heat up the oil for 30 seconds on medium heat.
  3. Toss in the veggies and the salt+pepper and sautee for approximately 4 minutes on medium heat, or until veggies are slightly softened.
  4. Add rice and cook for another 6 minutes or so while mixing occasionally.
  5. Heat a medium skillet with the oil spray while you scramble the eggs in a bowl.  Pour about 1/4 of the egg mixture on the skillet and spread very thinly.  Cook for 1 minute on each side and repeat 3 more times.
  6. Spoon rice onto a plate and place the egg on top.  Squirt ketchup and voila!




And then there’s a truly interesting soup called 북어국, pronouned Bugeohgook.  Wow.  It sounds weird when I write out the pronunciation.  Anyway, this beautiful soup (at least to me it is) is mainly composed of dried Pollack fish.  Ummm what?  It sounds really clandestine and fishy (teehee) but I think the addition of this dried fish makes the soup so flavorful and interesting.


Fish and Egg Soup (북어국)

This soup is brothy and very light; it is usually eaten as a side dish.  It’s low in fat, packed with protein, and full of bold flavors.  The dried Pollack ingredient is found in Korean stores in the dried fish section.  You can purchase it whole and tear it yourself, or save some time and effort by buying the pre-cut kind.


  • 1.5 C dried Pollack cut in 1/2” wide strands
  • 1 TBSP sesame oil
  • 7 C water
  • 1 tsp salt or more to taste
  • sprinkle of pepper
  • 3 garlic cloves, chopped
  • 1/2 C green onions, cut about 2” long
  • 2 whole eggs


  1. Heat up a medium pot on medium heat and pour in the sesame oil.  Cook the Pollack for about 1 minute while tossing occasionally.
  2. Add the water, salt, and pepper and bring to a boil.  Let it simmer for 10 minutes or so.
  3. Add the chopped garlic and simmer for 3 minutes.
  4. In a small bowl, scramble the 2 eggs and pour it into the pot and quickly stir the egg so it distributes itself.  Throw in the green onion and cook for 2 minutes.





Omelet Rice and Pollack soup go very well paired together.  Open-mouthed smile  Even my husband who doesn’t like strong fish loved this combo!


Oh yeah, and I love the weather these days!  Rainy weather is my absolute favorite and am in love with taking walks during the day.  (Awkward transition)  This picture reminds me…I wouldn’t mind having a tripod to capture all the mesmerizing movements of nature.  Anyone out there recommend a good inexpensive tripod for a Canon 20D?  Share the love please!

What are some foods/ingredients from your ethnic cuisine that might be considered interesting by others?

Do you have childhood favorites from your own culture?

Do you have any experience with tripods?


Ellie <33