Kimchi and Beans Fall-Winter 2017 by Maria and Nabol

Kimchi & Beans Magazine

FALL WINTER 2017

QUICK FRENCH

CASSOULET Olive oil cake

TRAVEL FEATURE

MESA VERDE

Holiday

Caribbean Kitchen

Coquito 101 and many more recipes...

A decade of

THANKSGIVING

Fall Winter

Kimchi & Beans 2017

On the Cover

Israeli couscous with peaches

P. 12

How to pick an apple? P. 5

Korean barbecue P. 8 Travel Feature

Trip to Mesa Verde P.24

Stuﬀed delicata squash P. 7

Buñuelos de quenepas P.15

Olive oil cake P. 11 Holiday feature

10 years of Thanksgiving P.19

Quick cassoulet P.14

Shakshuka P.13

Here’s to a season of change. When you do anything for too long, it’s important to ask yourself… Where am I going with this? Does it help me grow? What would I do differently? Should I start fresh? What are my alternatives? You owe it to your efforts to ask yourself those questions. And with the New Year around the corner, there’s no better time to make a new plan for 2018. Write it down on paper. Ask your peers for feedback. Take a day off if you have to! It’s important to make your personal or professional goals a priority. Don’t go through another year putting things on the back burner. Adjustments and changes are always hard and may bring doubt, but moving in any direction is better than not moving at all. With the changing season, we present you a rebranded blog full of recipes and stories that fill our hearts with excitement. We hope you enjoy them as much as we do.

@Kimchiandbeans

K&B News New blog name, new phase in our blogger journey Times are changing and so is our blog. For a while now, it hasn’t been just about cooking delicious recipes with seasonal ingredients, but about embracing and sharing the multicultural experience through food exploration and the conscious decision to immerse ourselves in different worlds outside of our own. There’s so much beauty and enlightenment in diversity and nothing brings us more satisfaction that showcasing it in our stories. Moving forward, our recipes will not only highlight seasonal ingredients, but new spices and regions of the world, as well as little known traditions in our country. Verdelicias is now Kimchi and Beans, in honor of our Korean and Caribbean backgrounds. As you know, Nabol was born in Seoul, South Korea and later moved to Añasco, Puerto Rico with his grandparents. I was raised between the island municipality of Vieques, Puerto Rico and San Juan. Since we moved to the US more than a decade ago, we’ve had so much fun learning about the different cultures living here: Latin American, Middle Eastern, African, Asian, European and everything in between. Let’s continue to do the same together. We’re excited to share with you this new phase in our journey.

Subscribe for lots more recipe and Chicago videos We have so many new videos for you! Starting with our new series Chicago Dailies, we’ve been sharing a bit of our lives in Chicago and taking you to some of our favorite restaurants and hang out places. We’ll also continue to show you more fun places to visit in the Midwest, the US and abroad. And of course, recipes will continue to be a big focus. Think delicious Bali kebabs, Israeli couscous, Filipino eggplant omelet, French tomato tartare, Irish lentil pie or Mississippi Roast. We’ll post honest cooking results of the recipes we test, sharing our cooking struggles and successes with you. It’s all about cooking together and learning together. So look up our YouTube Channel “Maria and Nabol” and don’t forget to subscribe to get all of our latest videos.

K&B Shopping

HOLIDAY

CARIBBEAN

KITCHEN

Koh Wood Round Tray - The Block Shop $49.95 Artland Cambria Stemless Tumbler - Amazon $31.05 Red Mortar & Pestle - Le Creuset $42 Green poinsettia dessert plate - Sadek $7.99 Natural jujube wooden coffee mug - Transhone $4.90 Classic grey blue faceted glass candleholder - Houzz $198 Glass Candy Jar - William Sonoma Home $29.95

BEST HOLIDAY MARKET IN CHICAGO

Chicago might have an official tree lighting ceremony, but nothing kickoffs the holidays in the city like Christkindlmarket’s opening day. This highly anticipated annual event usually starts the week before Thanksgiving and it’s inspired by the famous holiday market in Nuremberg, Germany dating back to 1545. Located at downtown’s Daley Plaza, the Chicago open-air market offers a fun shopping experience with handmade German ornaments, unique crafts and gifts, as well as great food and entertainment. Did we mention it’s also free?! We enjoy stopping by at least twice every year for some potato pancakes, strudel and tasty sausages on a bun. We’re also big fans of the kiosk that serves hot Gluehwein wine infused with clove, cinnamon and other spices —the fastest way to put anyone into the holiday spirit. For those living in the suburbs, the Chicago Christkindlmarket now organizes a second market in Naperville. It’s just as beautiful and even more laidback. But regardless of which one you visit, it always makes the cold weather charming and enjoyable. To get a closer glimpse of this market, find our video “Chicago’s Christkindlmarket” on our YouTube page.

HOW TO PICK AN APPLE?

Apple picking is a must activity on our fall agenda. But it wasn’t until last year that we realized we had this whole apple picking science all wrong. It’s not just about grabbing the apples that look the brightest and prettiest, but about considering the week of fall you’re picking your apples and how they naturally grow. Here are some useful tips for your next visit to the orchard: 1. Pick the apple varieties that are at their peak the week of your visit. Ask those who work at the orchard. There might be 20 different varieties of apples at the orchard, but only 3 or 4 varieties are the best ones for picking. 2. Before you remove every single honey crisp from the tree (We know, they are delicious!), make sure you are getting the apples receiving direct sunlight. Those are usually the sweetest. 3. Look on the ground. Just because an apple fell off the tree, it doesn’t mean they’re bad apples. Clean them a little and you’re good to go. 4. Don’t pull down or shake branches. Gently grasp the tree branch and twist the apple in one direction. 5. Choose fruit that’s firm and free of nicks or bruises. Color does not indicate ripeness. Also note that picked apples do not continue to ripen.

CHICKEN & WAFFLES

There’s nothing more trendy than chicken and waffles, a dish that perfectly marries two recipes from two completely different culinary cultures: soul food and Pennsylvania Dutch. The salty crunchy taste of the chicken goes so well with the also crunchy, but sweet waffle with syrup. It’s definitively one of our favorite American dishes. So here’s a tip! Instead of using chicken pieces, we prepared chicken meatballs by combining ground chicken, minced onion, garlic, salt and pepper. We also made white gravy and added fresh raspberries for a touch of sweetness. The result was super tasty and now we have another great recipe to enjoy for brunch with our friends.

STUFFED DELICATA BITES

Simplicity is key to a happy holiday season. And of course, this includes everything going on in the kitchen. It should be all about simple ingredients, light seasoning and quick preparation. The following recipe is a great example of what that means. Our stuffed pumpkin bites highlight the sweet, nutty flavor of the delicata squash without piling on the calories or fat, and you can even make them in advance for a family dinner. Stuffed Delicata Bites • 1 Delicata squash • ½ Cup of finely chopped onions • 2 Cups of finely chopped kale • 1 Cup of wholegrain bread, in small cubes • 1 Cup of fresh spinach • 1 Cup of shredded carrots • 1 Pinch of salt and nutmeg • 2 Cloved of garlic, mashed • 1/3 Cup of veggie stock • Olive oil

[Cont. Page 18 ]

KOREAN BBQ

What’s not to like about barbecuing meat over a tabletop charcoal or gas grill while socializing around the table with your favorite people? Think beef, pork and chicken deliciously marinated in spicy gochujang paste or gochugaru flakes, soy sauce, sugar and scallions. The meat slowly caramelizes on the grill while your server brings a parade of different side dishes (banchan). Korean barbecue is definitively one of our favorite dining experiences. As the meat gets cooked, you wrap it up in a super crisp lettuce leaf with a smear of soybean paste, a spoonful of rice and crispy veggies — a pocket size bite that’s pure perfection. And to wash it all down, a bottle of soju is always mandatory at the table. In Korean barbecue, there are three cuts of meat that are the most popular, starting with slices of pork belly that get bacon crispy on the grill. You also have the bulgogi, thinly sliced sirloin or tenderloin, and our personal favorite, Kalbi or tender cuts of beef short ribs. Everything is conveniently sliced in small pieces. If you like, you can also get your cuts of meat without the marinade, but our recommendation would be to get a bit of both so you can enjoy a variety of flavors. And if you need a little help with the cooking, just ask your server. He or she will gladly flip the meat for you or let you know when it’s ready.

In Chicago, Boo-il Korean Restaurant is one of the oldest Korean restaurants in town. They are also one of the only ones using natural charcoal in their barbecue, which adds a very unique flavor to the meat. Although this restaurant is on the pricier side for our budget (around $80 for 2-3 people), you do get very good quality meat and the servers are incredibly helpful. We loved how the owner would stop by our table to recommend how to properly eat our meal. She even showed us how to make a fully-packed kalbi lettuce wrap that fit perfectly in my mouth. Between the banchan, the rice and the meat, we were more than satisfied to even think about dessert. If you havenâ&#x20AC;&#x2122;t tried it yet, definitively take your friends or family. Our friend Alan recommended this place and it did not disappoint.

Itâ&#x20AC;&#x2122;s a great social eating experience and it will help lower your bill. Just make sure not to order too much, because you will fill up with all the side dishes. When in doubt, ask your server. To get a taste of the experience at Booil, check out the video on our YouTube page.

CRANBERRY MANDARIN WINTER SALAD

Mandarin oranges are in season during the fall and winter months and they are full of vitamins, antioxidants and fiber. Great for your skin, hair and your immune system. Their sweetness and mild acidity also make them the perfect ingredient for winter salads, dressings and desserts. Here’s our recipe! Cranberry mandarin orange winter salad • Mixed greens • Fresh mandarin slices • Dried cranberries • Chopped almonds • Crumbled queso fresco • Sliced shallots

For dressing: Whisk all ingredients. Mix with salad ingredients. • 1/2 Cup olive oil • 1 Lime, juice and zest • 1 Grated garlic clove • 1/2 Teaspoon of ginger powder • 4 Teaspoons of honey • 1 Pinch of salt and pepper • 2 Teaspoons of Dijon mustard

OLIVE OIL CAKE

Sometimes you can indeed have your cake and eat it too. You can enjoy a cake that is delicious and also good for you, like this simple citrus olive oil cake from Weight Watchers Magazine. We fell in love with how easy it was to put together and each slice is only 187 calories! You must try this. Here’s the recipe. Olive oil cake • 4 Large eggs, separated • ½ Cup of organic sugar • 1/3 Cup of olive oil • 1/3 Cup of low-fat Greek yogurt • 1 Teaspoon of lime zest • 1 Teaspoon of orange zest • 1 Tablespoon of lime juice • 1 Tablespoon of orange juice • ½ Teaspoon Salt • 1 Cup of flour • Confectioner’s sugar to dust on top [Cont. Page 18 ]

ISRAELI COUSCOUS WITH PEACHES

Not finding the ingredient that you’re looking for could sometimes be a blessing in disguise. This weekend, for instance, we were looking for fresh cherries for a salad, but their season was completely over. Nabol and I were forced to look for an alternative fruit for our recipe. Since Michigan peaches are now at their peak, we decided to give them a shot. Our Israeli couscous salad turned out great! Israeli couscous with peaches • 1 ½ Cups of Israeli couscous • 1/3 Cup of Wisconsin dried cherries • 1 1/2 Michigan peaches, diced • ½ Cup red onion, diced • 1/3 Cup of walnuts • 2 Tbsp chopped fresh parsley • 2 Tbsp chopped mint • ¼ Cup chopped cilantro • 3 Tbsp olive oil • 3 Tbsp balsamic vinegar • 1 Pinch of salt [Cont. Page 18 ]

SHAKSHUKA

Eggs cooked in tomato sauce. What’s not to love about Shakshuka? You add a little smoked paprika and a little harissa paste, and this Middle Eastern dish could easily be one of our new favorites. It’s great for brunch, for lunch or dinner with toasty bread and some veggies on the side. Since we went a little overboard buying tomatoes at the market, this recipe is perfect to save those tomatoes that are about to go bad. Check out the recipe and let us know what you think. Shakshuka • 4 ½ Cups of chopped tomatoes (About ½ cup per egg) • 3 eggs • ½ Cup of onions, chopped • 4 Garlic cloves, minced • 2 Teaspoons of smoked paprika • 1 Teaspoon of harissa • Salt and pepper to taste • ¼ Cup of olive oil • 8 Olives (Optional) • Parsley to taste

[Cont. Page 17]

QUICK FRENCH CASSOULET

Think French feijoada. Cassoulet is a very rustic dish from Southern France that is made with sausage, pieces of pork and white beans. It’s cooked slowly in a clay pot with wine and crushed tomatoes. Sounds good? It takes better. What we love about it is that you can adjust it to what you have on the fridge and if you don’t have 4 hours to cook it low and slow, we came up with a quick version that tastes just as comforting. Quick Cassoulet • 2 Cups of pork loin, cubed • ¼ Cup ground pork sausage • ¼ Cup diced ham • 3/4 Cup of diced onions • 4 Cloves of minced garlic • 1 Pinch of all spice, salt, pepper • 2 Small carrots, diced • ½ Cup French red wine • ¼ Cup green pepper, diced • 2 Cups of veggie broth • 1 Sprig of thyme • ½ Cup crush tomatoes • 3 Cups of white beans • Olive oil

[Cont. Page 17]

BUÑUELOS DE QUENEPAS

Quenepas are a delicious fruit that’s iconic of summer in the Caribbean. They’re sweet, slightly tart and juicy, somewhat similar to lychee or rambutan. You can either eat it by itself by sucking the pit or use it to make refreshing drinks or desserts. Every once in a while, you can actually find quenepas in the winter time, and for Puerto Ricans who visit from the states only during the Christmas break, this is a real treat. The simple syrup that we share with you is great for cocktails or to use in other sweet recipes. Buñuelos de viento with quenepa simple syrup • 2 Cups of enriched self-rising flour • 2 Eggs • ½ Cup of sugar • 1 Pinch of salt • ½ Cup of butter, room temperature • Frying oil • ¼ Cup of milk For the syrup: • 20 Quenepas, pealed • 4 Tablespoons sugar • ¼ Cup of water

[Cont. Page 17]

COQUITO 101

Move over eggnog! Coquito is the new kid on the block this Christmas. The traditional Puerto Rican drink is finally trending in the States and we are so ecstatic! Wanna know how we make it? Follow our easy recipe and surprise your guests with this delicious creamy and coconuty delight. Coquito – Just mix the following ingredients and serve chilled • 2 Cans Evaporated Milk • 1 Can Coconut Milk • 1 Can Coconut Cream • 1/2 Cup Condensed Milk • 1 1/2 Cups of coconut rum • 1 pinch of cinnamon • 1/2 Tsps vanilla extract

[Cont.] Recipes from pages 17, 18 & 19 Shakshuka 1. Cook the onions and garlic in the olive oil. Once they become translucent, add the paprika and cook for another minute. 2. Add the tomatoes and cover with a lid. Cook for about 5 minutes before adding the harissa. Season with salt and pepper to taste and cook until sauce becomes thick. 3. Use your spoon to create “pockets” to add your eggs. Cover with a lid and cook for about 4 minutes or until eggs are done to your liking. 4. Serve with olives and parsley.

Cassoulet 1. Sauté the onions, peppers and garlic. Add the sausage, the pork and ham. Cook for a few minutes. 2. Add the rest of the ingredients and cook for 50 minutes. Make sure the broth covers the ingredients at least an inch. Add water if necessary. 3. Adjust salt and make sure the stew thickens. Otherwise, cook for a bit longer.

Buñuelos de quenepas 1. For the buñuelos, sift the flour to remove any lumps. Incorporate the butter with your hands until you get a sandy consistency. 2. Add the eggs, milk, sugar and a pinch of salt. Mix until forming the dough. Form small balls and fry them until golden. Let them rest on a paper towel. 3. To make the syrup, cook the quenepas in a pot on medium high heat with the sugar and the water. Let it thicken. Pour some of the syrup over the buñuelos and save the rest in a glass jar.

[Cont.] Recipes from pages 13 Olive oil cake 1. Preheat oven to 350 degrees. Line springform-pan with parchment paper and use a few drops of olive oil to grease paper. 2. With the electric mixer, beat egg whites and ¼ cup of sugar until soft peaks form. Set aside. 3. Mix egg yolks and remaining sugar. Add yogurt, salt, the olive oil, zest and juice. Mix well and add the flour. Mix again. Gently fold the egg whites until there are no white streaks. Bake for 45 minutes. 4. To serve, dust top with confectioner’s sugar and slices of oranges or grapefruit.

Couscous 1. Cook the couscous according to the instructions on your packet. When the couscous is about to be done, add the cherries. 2. Once it’s done, cover with a lid. Let it rest for 5 minutes. Mix all ingredients and serve.

Delicata bites 1. Cut the delicata squash into 2 inch slices. Then, cut in half and remove seeds. Roast with a little salt and olive oil at 350 degrees until tender (about 35 minutes.) 2. Sauté the onions with olive oil. Once translucent, add the garlic and carrots. After 2 minutes, add the rest of the veggies. Cook for 2 minutes and add the bread, nutmeg and salt. Add the stock and cover with a lid. Turn off the heat and let it sit for a few minutes. 3. Stuff the squash and serve with seasoned rice or a salad.

10 YEARS OF THANKSGIVING

Every couple remembers their first Thanksgiving. It was probably not the tastiest, or the prettiest. You probably forgot to defrost the turkey or maybe cooked it breast facing down after staring at the thing clueless for a good 20 minutes. (Not our proudest moment, we admit.) Yet, somehow, you survived it and you remember it fondly. Those old Facebook pictures make you realize how much you’ve grown together. This year being a particularly tough one, we wanted to get some perspective and pay tribute to our first year here, back in Texas. We both still remember vividly leaving our whole lives behind to start a new one in the States. There was no blog back then. And there wasn’t in fact, a lot of anything. We came here empty handed to put our degrees to good use, to make friends, to become part of a community, This is home now and for that we are thankful. A lot of good people still keep us going. This is still the place that encourages us and inspires us to become the better version of ourselves. So in the spirit of making things better and being thankful, we wanted to revisit and share with you some of our first Texas recipes. Scratch the turkey for this dinner. The right thing to cook here was a good ol’ brisket with a delicious guava glaze to make it all better. We also prepared a simple potato salad with peas and carrots, very similar to the one we used to enjoy at Mr. Natural in Austin. And because green beans are

such a staple, we were inspired by those Texas green beans cooked with tomato and bacon. We turned the same ingredients into a panzanella salad with toasty French bread cubes and queso fresco. Lastly, while plantains are not super traditional in Texas, a side of “amarillos” or fried sweet plantains go great with our guavaflavored brisket. A good glass of Segura de Viuda’s cava was great to start the meal with a spread of green olives, artichoke hearts and local cheese. And for dessert, a fluffy pumpkin pound cake with fresh raspberries was simply the perfect ending. Everything came together beautifully with rustic table arrangements of green spray roses and purple kale. We were going for a sweet country look and spray roses add a touch of romance and elegance for very little money. As a final touch, fresh seasonal fruits added a pop of color.

We hope you enjoy a wonderful meal with those you love. Cook something delicious, make it a point to laugh and think back to how far you’ve come. We are thankful for cool foodies like you. Guava glazed brisket (3-4 people) • 2 Pound brisket • ½ Cup of sliced onions • ¼ Cup of chopped carrots • 4 Cloves of garlic, grated • Salt and pepper to taste • Olive oil to taste Guava glaze • ½ Cup of guava paste • 2 teaspoons of spicy brown mustard • ¼ Cup of butter • 1/2 Cup of water

1. Marinade the brisket overnight with salt, pepper, garlic and olive oil. 2. Preheat the over at 350 degrees. Place brisket in baking pan with onions and carrots. Cover with aluminum foil and cook for two hours. 3. Meanwhile, prepare the guava glaze by combining all the ingredients in a medium sauce pan at medium heat. Cook until the paste is well dissolved with the rest of the ingredients. Adjust the thickness with water. 4. Once the brisket is ready, smother the sauce and carve in slices. Austin style potato salad • 2 Russet potatoes, diced • 1 ½ Cup of frozen peas • 1 Cup of carrots, diced • Olive oil to taste • Salt and pepper to taste • 3 Teaspoons of organic mayonnaise 1. Boil potatoes and carrots with a pinch of salt until tender. 2. Add the cup of frozen peas when the potatoes are almost done and cover with a lid. Drain and let it rest. 3. Then add the mayo, salt and pepper to taste and a drizzle of olive oil. Mix well. Green bean and bacon panzanella salad • slices of thick cut local bacon • 2 Cups of cubed French bread • 3 Cups of fresh green beans • 1 ½ Cups of small tomatoes, diced • 1/3 Cup of crumbled queso fresco

5. Cook the bacon until crispy and crumble. (We place a cast iron on top of the bacon to make sure it gets super crispy.) 6. Mix all ingredients, drizzle with olive oil, sprinkle salt and pepper to taste. Mix again. Amarillos en almíbar (Sweet plantains in syrup)" •

2 Ripe plantains, sliced

•

½ Cup of coconut or regular rum

•

Cinnamon to taste

•

¼ Cup of sugar

•

2 Teaspoons of butter

•

Olive oil to fry plantains.

1. Fry plantains with a little olive oil for about a minute on each side. Remove excess oil with paper towel. Set them aside until they cool down. 2. Place the slices in a pot with sugar, butter and a sprinkle of cinnamon. Once the butter melts, add the run and cover with a lid for about 4 minutes. 3. Then, open the lid and cook until rum is fully absorbed.

• Olive oil, salt and pepper to taste 4. Boil or steam the green beans until tender. Set aside.

Pumpkin Pound cake • 3 ½ Cups of flour

• 6 Eggs • 1 ½ Cups of butter • 1 ½ Cups of pumpkin pure • 2 Cups of sugar • 3 Teaspoons of cinnamon • 1 Teaspoon of nutmeg

6. Combine sugar and butter in a bowl until creamy. Add the eggs one by one, until well mixed. Then, add the pumpkin purée. 7. Combine wet ingredients with dry ingredients and place in bread pan. Bake for about 50 minutes or until toothpick inserted in center comes out clean.

• 1 Teaspoon of baking soda • 1 ½ Teaspoon of baking powder • 1 Teaspoon of salt 4. Preheat oven to 350 degrees and grease baking bread pan. 5. Combine flour, spices, baking powder, baking soda and salt.

Mesa Verde Travel

Mesa Verde National Park was an important stop on or trip to Colorado’s Southwestern corner, particularly the towns of Durango, Silverton, Mancos and Cortez. For many years, we’ve fallen in love with its unique cultural mix and mysterious history. Way before the mining boom of the 1880, this land had been populated by a very complex Native American civilization that lived mostly along the Animas River or El Río de Las Ánimas for hundreds of years. Interestingly, these “Puebloans” (Including those liv-

At the Park, you’ll be able to see and walk through wellpreserved ancestral Puebloan cliff dwellings and immerse yourself in magical stories.

ing in the nearby Mesa Verde National Park) mysteriously disappeared by the time the current Ute Indians settled here. Some experts say it might’ve been due to a massive drought, but no one really knows for sure. You can still find traces of this civilization under the cliffs that you can explore today at the national park, about 45 minutes west of Durango and a 9-hour drive from Denver.

The altitude at Mesa Verde ranges from 6,000 to 8,572 feet, so you get to see a very diverse ecosystem, which means lots of picture opportunities. Be prepared to spend at least 4 to 5 hours here. If you are physically fit and not afraid of heights, definitively pay the $5 for the Balcony House guided tour. It’s the most adventurous cliff dwelling in the park. You’ll have to crawl through a tight dark tunnel, walk through ancient passageways and climb a 32-foot entrance ladder. Without a doubt, this has been one of the most satisfying trips in recent times. Enjoy more of our Colorado adventures with our YouTube series Colorado Road Trippn’.