Is it too early to talk about holidays? Maybe. I think we are also in the middle of Indian Summer which doesn’t put us in the mood either. Since I like to (or try to) plan ahead for what to cook for the season, I thought I would share something every week until Thanksgiving. Something that’s not Korean. It’s actually a nice break for me and I’m excited to share some of my favorite Thanksgiving side dishes! Something simple but super flavorful and can be enjoyed at the table. Would you consider making this for your Thanksgiving meal? I sure hope so cuz it’s deliciously simple and beautiful!
PAN-ROASTED BRUSSELS SPROUTS WITH PANCETTA & SHALLOTS
About 6-8 servings
For Thanksgiving Side Menu
40 brussel sprouts
3 oz (1 pk) pancetta
½ tsp garlic powder
½ tsp onion powder
Wash and clean brussels sprouts by cutting any ends from the stem and sometimes the outer layers. Cut them in halves then base season it with some kosher salt. Add 2 tbsp of water and par-cook them in the microwave for 2 mins. You may need to do this in two batches. / Peel and julienne shallots / Cut pancetta into small strips. I try to keep all ingredients in uniform sizes.
On a heated pan, add pancetta and cook it until it starts to create oil from the fat. Add shallots and cook it until it starts to caramelize, about 5 mins in med-high heat. Add par-cooked brussels sprouts and season it with granulated garlic, onion powder. Cook it for 5 more minutes (2 min untouched) on high heat. Take it off of heat to prevent from over-cooking and browning.
If you leave the brussels sprouts untouched for at least 2 min under high heat, it will create that nice charring color. Par-cooking the brussels sprouts in the microwave will retain nice bright green color and prevent from turning brown.
It’s back-to-school time already! Ready or not, we will be back to busy mornings, after-school activities, homework and assignments. Boys will be going to separate schools for the first time this year and our morning scene will be somewhat of a war zone until we get used to the schedule and our routine. As you know, I’ve been sharing few lunchbox ideas with our friends at Ziraffe with our favorite lunch bags and snack packs! I decided to ask my boys what they wanted me to pack them and surprisingly enough, they said, “Can you pack everything in mini sizes?” They actually had a pretty good reasoning behind it. They said that there are just too many distractions during lunch, too busy chatting with their friends, anticipating to go out and play at recess..etc. My boys told me that having things in small bite sizes will actually help them during busy lunch hour. I realized that sometimes the best thing to do is listen to what my kids are saying. So I packed few of their favorites in mini sizes with easy grab-n-bite type of food. Check it out below.
Looks like Tyler (9) is excited to go back to school to see his friends and start 4th grade. I’m sharing an easy recipe to make mini rice balls along with other mini size food like mini pop-mandu (potstickers), mini fruit sticks and mini tofu cubes. They are so delicious! Make sure to follow me on Instagram (@selina.s.lee) and Ziraffe (@ziraffe_store) for the full story!
MULTIGRAIN MINI RICE BALLS (미니주먹밥) – 4 servings (yields about 16-18 mini rice balls)
½ cup white short grain rice
½ cup brown short grain rice
¼ cup mixed wild sweet rice
1 cup seasoned seaweed crisps
1 tbsp soy sauce
1 tsp sesame oil
1 tbsp seaweed gomasio
Mix all rice grains then wash and rinse up to 5 times. Make the rice either in the rice cooker or in a pot with 1 cup of water. Once the rice is fully cooked, let it cook down by mixing and fanning for few minutes. Add the seasoning and mix it for another few min until rice is well seasoned. Make each rice ball with your hand, using a sanity gloves or use little bit of sesame oil in your hand. NOTE: sweet rice will help form the shape and keep it in rice cake like texture. In a bowl, add seasoned seaweed crisp crumbs to dip the rice balls on one side before serving. Enjoy!
Lunch Bags, Lunch Box, Seasoned Seaweed Crisps, Seaweed Gomasio Flakes
This post is in partnership with Ziraffe store, all opinions are my own. Thanks for your interest and support.
MOJITO MEETS PIÑA COLADA MOCKTAIL
Recipe via Smitten Kitchen
FOR 4 SMALL DRINKS
A handful of mint leaves
1 cup pineapple juice
1/4 cup lime juice
2 tbsp honey
3/4 cup coconut milk, well-shaken
Seltzer, to taste
Lime wedges, sprigs of mint or sliced fresh pineapple for garnish
In the bottom of a cocktail shaker, lightly muddle mint — no need to render it into small flecks, but if you break it up a little, more flavor will be released. Add pineapple, lime, honey, coconut milk and a few ice cubes and shake it well. Pour over ice cubes in glasses, finish with a splash of seltzer and garnishes. Close your eyes and pretend you’re somewhere tropical.