Spicy Korean Tofu Soup

I'm surprised my Korean feast took so long to post. Almost a year ago, we had friends over and hosted a Korean themed dinner. We served spare-ribs, tofu soup, kimchee fried rice, and of course more kimchee on the side. It was a good time and simply delicious. I love Korean cuisine from the little side dishes to the cook-yourself fun and if you haven't tried it before, you're definitely missing out.

I'll need to dig up the recipe for the other dishes so I will post the soup for now. I don't stick to the same recipe each time; I just know that I use two different sites (#1 and #2) and I somehow combine the two sets of ingredients and instructions. Promise - I will one day have a solid recipe that I will gather from these various sites and post the one to share, but I'm afraid to say that that day is not today...

Broccoli, Grape, and Pasta Salad

The food pyramid would be very pleased with this dish. You have your vegetables, fruit, meat, nuts and pasta - you're welcome.

I contributed this dish during a housewarming BBQ and was very pleased, not only because it was tasty because the color from the grapes, tomatoes, and broccoli made it a pretty side. Please also note I also added slices of salame which I highly recommend. This is going to end up being a favorite for when I have to make a dish for potlucks! The recipe can be found here.

Happy Halloween with Rice Krispies

I'm back (I hope)! It's so difficult to maintain a blog as a hobby. The FoodieWeds still love to cook and bake more than ever so I hope to update this with some meals from the past months.

Since Halloween just passed, I wanted to share some goodies I made for the occasion. To go with my Girl Scout costume, I wanted to be able to hand out treats at the Halloween party, so discovered an awesome yet easy recipe to make Candy Corn Rice Krispies in the October edition of Martha Stewart Food. You actually make 3 different batches of rice krispies because of the various colors so it gets repetitive but you become a real pro!

For best results for this specific recipe, you'll want to use a loaf pan. It will help give you a good starting mold to shape the treats into a candy corn shape (I didn't do such a good job with this, as you'll see in the photos below). Also, you'll find it helpful to line the pan with wax paper to the top so it'll be easy to remove once hardened. Once you take it out, it should look a little something like this:

Then take out your serrated bread knife and slice the block into 8-10 even pieces.

Then again, slice those pieces in half. You'll start seeing the shape getting formed.

Finally, you'll start molding the rice krispie with your fingers. As I said, my shape wasn't ideal but people got the idea. I purchased some clear baggies from Michael's and some Halloween stickers, stuck the treats in then handed them out. It was a great success and everyone loved them!! Care to try this for next year?