Japchae - Korean Stir-Fried Sweet Potato Noodles

July 22, 2014

Japchae - Korean Stir-Fried Sweet Potato Noodles / blog.jchongstudio.com
Japchae is one of my favorite Korean dishes. In Atlanta it would come as a side dish (banchan) at my favorite tofu house but since I've moved to LA I don't find it regularly in my banchan selection. I was feeling inspired when I went to the Korean market last week so decided to attempt this at home. I'm really happy with how it turned out, it was quite delicious almost as good as having it in Atlanta. There are

I told one of my Korean friends that I had made some for lunch and they seemed really impressed. Apparently Japchae is served for special occasions and parties historically in Korea - who knew! I guess it was a special lunch kind of day! Anyhow I hope you will try this at home and let me know what you think. I followed Maangchi's recipe pretty closely – she makes some pretty cute videos too if you're interested in other Korean dishes.

Japchae - Korean Stir-Fried Sweet Potato Noodles / blog.jchongstudio.com
Japchae - Korean Stir-Fried Sweet Potato Noodles / blog.jchongstudio.com
JAPCHAE - KOREAN STIR-FRIED SWEET POTATO NOODLES print this recipe!
INGREDIENTS
Korean Starch Noodle
1/2 cup of sliced beef
1 bunch of spinach
1 medium onion
2 carrots, shredded
6 shiitake mushrooms
3 cloves of garlic
1 bunch of green onions
1 teaspoon sesame seeds
soy sauce
sesame oil

PREPARATION
1. Bring a pot of hot water to boil, and boil the noodles for 5-6 minutes (read the packaging for specific times). Once the noodles are cooked put them in a bowl and mix together the 1 tablespoon soy sauce and sesame oil, set aside.
2. Cook each of the following ingredients separately and combine them into a separate bowl. Spinach – until tender, carrots – 1 minute, onions – until translucent, green onions – 1 minute.
3. Then cook the your sliced beef and mushrooms together until cooked – then add your minced garlic, 1/2 tablespoon of soy sauce and sesame oil – stir for another 30 seconds.
4. Mix all the ingredients together and add additional soy sauce and sesame oil as needed.

Japchae - Korean Stir-Fried Sweet Potato Noodles / blog.jchongstudio.com

PHOTOS BY JENNIFER CHONG

Blueberry Banana Loaf (Gluten Free/Paleo)

July 08, 2014

Blueberry Banana Loaf - GF/Paleo
Did you all have a great 4th? I sure did – fun, sun and some volleyball! July is national blueberry month, so I'm celebrating! A couple of weeks ago I shared with you my go-to lunch lately the blueberry chicken salad sounds like you all loved it so today I wanted to share with you a Blueberry Banana Loaf (Gluten Free and Paleo!).

Blueberry Banana Loaf - GF/Paleo / blog.jchongstudio.com
Blueberry Banana Loaf - GF/Paleo / blog.jchongstudio.com
I think blueberries, watermelon and nectarines are my some of my favorite fruits. I could eat any of those by the gallon in one sitting...okay maybe not a gallon but at least half! (Though if you challenged me in a watermelon eating contest I might win.) Did you know eating blueberries have all sort of benefits; low in fat, full of dietary fiber, anti-inflammatory properties and packed with vitamin C! Incorporating blueberries in your diet can help you make small steps towards a healthy lifestyle. Hop on over to the Blueberry Council website here, to get the full recipe for this guilt free Blueberry Banana Loaf. I know I need some guilt free things after last weekend.

Blueberry Banana Loaf - GF/Paleo / blog.jchongstudio.com
Blueberry Banana Loaf - GF/Paleo  / blog.jchongstudio.com
Blueberry Banana Loaf - GF/Paleo / blog.jchongstudio.com
Blueberry Banana Loaf - GF/Paleo / blog.jchongstudio.com

Blueberry Banana Loaf - GF/Paleo
Check out lots of great recipes incorporating blueberries on the Blueberry Council website and start making #littlechanges today! Share what #littlechanges you are making to live a healthier lifestyle using the #littlechanges.



PHOTOS BY JENNIFER CHONG


Mango Guacamole w/ popchips

July 03, 2014

Mango Guacamole w/ popchips / blog.jchongstudio.com
I've been busy compiling all my photos from the Grand Cayman's I can't wait to share those to you next week but first...inspired by my trip I decided to make some mango guacamole for the 4th! Have you ever added fruit to your guac? I know I love pineapple and peaches in my salsa, but two thumbs up for mango in my guacamole. It's sweet and spicy and I like mine chunky. I'm enjoying my mango guac with some popchips, carrots and some broccoli. Have you ever had popchips? It's a popped potato chip - not baked, not fried, popped like popcorn! They have all the flavors of potato chips but half the fat – and gluten free (and vegan if you're into that kind of stuff!)

Mango Guacamole w/ popchips / blog.jchongstudio.com
Mango Guacamole w/ popchips / blog.jchongstudio.com
I know I'm guilty of eating a full bag of chips in one sitting and these make me feel better about eating a full bag. They also have flavors like sea salt potato, barbeque and sour cream and onion. These would be a great addition to any BBQ including the 4th. Share your mango guacamole pictures w/ popchips with the #popyourbbq on instagram – I'd love to see what you've all come up with.

MANGO GUACAMOLE print this recipe!
INGREDIENTS
3 ripe avocados
1 medium tomato, diced
1 cup mango, chopped
1 medium tomato, diced
1/3 cup red onion, finely diced
1 small serrano chilies, seeds removed and finely diced
1/2 teaspoon of salt
1 lime, juiced
1/4 cup cilantro, finely chopped
PREPARATION
1. In a bowl combine all ingredients except for mango's. Mash together ingredients so that it is well combined but not too smooth – I like mine a little chunky! Then fold in the mango's and enjoy.

Mango Guacamole w/ popchips / blog.jchongstudio.com

PHOTOS BY JENNIFER CHONG

Cocoa Cinnamon Cayenne Covered Almonds

June 19, 2014


I'm wandering around the Grand Cayman islands this week with Travel Mindset. Can't wait to share all the fun with you when I get back. For now I leave you with some easy to make snack ideas.

  / blog.jchongstudio.com
  / blog.jchongstudio.com

COCOA CINNAMON CAYENNE COVERED ALMONDS print this recipe!
INGREDIENTS
2 cups of raw Almonds
1/2 teaspoon of Salt
2 tablespoons Olive Oil
3 ounce of Dark Chocolate
2 tablespoons Cocoa Powder
1/2 tablespoon of Cinnamon
1/4 teaspoon of Cayenne Pepper
PREPARATION
1. Preheat oven at 350º. In a small bowl toss almonds with olive oil until well combined. In a baking sheet spread the almonds onto the pan and bake for 10-15 mins until golden. Once out of the oven sprinkle with salt and allow almonds to cool.
2. In a small bowl combine the cocoa powder, cinnamon and cayenne pepper. In another small bowl melt the dark chocolate – then toss almonds into chocolate mixture until well coated.
3. Toss the dry mixture until well combined and spread over a parchment covered baking sheet. I put my almonds in the freezer for a few minutes for the chocolate to cool. Store in an airtight container.

  / blog.jchongstudio.com
  / blog.jchongstudio.com


PHOTOS BY JENNIFER CHONG

Peanut Butter Bars

June 12, 2014

Peanut Butter Bars / blog.jchongstudio.com
Remember my fruit and nut bars that were features on Design*Sponge last year? Those have always been my go-to snack bar but I decided to change things up and try something different this time – with these peanut butter bars. I think next time I will use actual chocolate chips instead of cocoa nibs but another tasty alternative to buying bars at the grocery store for $2.50.

Peanut Butter Bars / blog.jchongstudio.com
Peanut Butter Bars / blog.jchongstudio.com

PEANUT BUTTER BARS print this recipe! adapted from against all grain
INGREDIENTS
5 Medjool Dates
3/4 cup Almonds
3/4 cup Cashews
1/2 cup Pecans
1/4 cup Sesame Seeds
1/4 cup shredded Coconut
1/4 cup Cocoa Nibs
1/2 cup Peanut Butter
1/4 cup Honey
2 tablespoons Coconut Oil
PREPARATION
1. In a blender combine all the dry ingredients and pulse until mixture is in small course pieces. Transfer mixture to a medium mixing bowl.
2. In a sauce pan combine all the wet ingredients over medium heat and mix well. Once all ingredients have been combined - pour wet ingredients over the dry and mix well.
3. In a lined 8x8 pan pour the mixture into pan and place another parchment paper over. Pack down the mixture until it is packed evenly. Place bars into the freezer for two hours then use a knife to cut the bar into smaller pieces. Keep these in the fridge and enjoy as wanted!

Peanut Butter Bars / blog.jchongstudio.com
Peanut Butter Bars / blog.jchongstudio.com

PHOTOS BY JENNIFER CHONG

Blueberry Chicken Salad with Berry Vinaigrette

June 05, 2014

Blueberry Chicken Salad with Berry Vinaigrette / blog.jchongstudio.com
A couple of months ago I was in Napa for a Blueberry Council event. Yah guys "Blueberry Council" sometime like that actually exist! Anyhow I had a great time hanging out with a bunch of great chefs around the world and watching them cook up some tasty dishes and even getting my hands dirty too. It was fun to see all the unique ideas the chefs had at incorporating blueberries into their dishes. We had things like baby back ribs with blueberry barbecue sauce, pork kebabs with blueberry spice and sweet and sour pickled blueberries.

So needless to say blueberries have been top of mind for me... that and salads since I've been eating crazy rich foods lately. This was a quick salad I made for lunch last week. It's simple and flavorful – and you can save the dressing to use on salads later!

Blueberry Chicken Salad with Berry Vinaigrette / blog.jchongstudio.com
Blueberry Chicken Salad with Berry vinaigrette / blog.jchongstudio.com
BLUEBERRY CHICKEN SALAD WITH BERRY VINAIGRETTE print this recipe!
INGREDIENTS
Salad
3 cups romaine lettuce
1 cup grilled chicken, shredded
1/2 cup blueberries
2 tablespoons sliced almonds

Vinaigrette
2 cup frozen berries
1 tablespoon dijon mustard
2 tablespoons white balsamic vinegar
1/4 cup olive oil
PREPARATION
1. Combine all salad ingredients and set aside.
2. To make the vinaigrette, combine all ingredients into a blender until blended well – top off with dressing and save the rest for another salad!
Blueberry Chicken Salad with Berry Vinaigrette / blog.jchongstudio.com

PHOTOS BY JENNIFER CHONG

Sweet Potatoes with Chimichurri

May 29, 2014

Sweet Potatoes with Chimichurri / blog.jchongstudio.com
I've really grown to love sweet potatoes – I'm not sure what it is about them that I didn't like before but now I prefer them over regular potatoes most of the time. My usual go to snack is bacon wrapped sweet potatoes, they are great for holding me over before a meal or a meal on the go! ha. Anyhow I decided to mix things up a bit and go without my regular bacon and add some chimichurri. Umm... hello yummy!

Sweet Potatoes with Chimichurri / blog.jchongstudio.com
Sweet Potatoes with Chimichurri / blog.jchongstudio.com
SWEET POTATOES WITH CHIMICHURRI print this recipe! | chimichurri adapted from here
INGREDIENTS
3 sweet potatoes, scrubbed and cut into 1/2 inch wedges
2 tablespoon olive oil
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon pepper

Chimichurri
1 bunch of parsley
4 cloves of garlic
2 tablespoons of thyme
6 tablespoon of olive oil
2 tablespoon of white or red wine vinegar
1 teaspoon salt
1/2 teaspoon of pepper
PREPARATION
1. Preheat the oven to 425º. in a large bowl, toss together all of the ingredients for the sweet potatoes until evenly coated. Lay evenly on a baking sheet and bake for 40 mins, flipping halfway through until edges are crisp and potato is tender.
2. In a small food processor or blender – add all ingredients for chimichurri - pulse together ingredients until well chopped (not purred!)
3. Once sweet potatoes are out of the oven top with chimichurri sauce and enjoy!

PHOTOS BY JENNIFER CHONG

The Perfect Pair: Breakfast Salad x Evolution Juices

May 27, 2014

The Perfect Pairing - Breakfast Salad / blog.jchongstudio.com
The Perfect Pairing - Breakfast Salad / blog.jchongstudio.com

Of all meals, I think breakfast is definitely one of my favorites. If you give me some eggs and juice I’m pretty much a happy girl. So today I’m sharing with you one of my newest favorite breakfast treats – a breakfast salad. I enjoy mine paired with some delicious Evolution Fresh Juices like the carrot, orange, and mango juice or you could also try 'defense up' which has a similar flavor profile but with some cherries, pineapple and apple added to it. My breakfast salad is composed of some fresh greens, maple coated bacon, cherry tomatoes and topped with a soft boiled egg – I think I’ve got a good soft boiled egg technique down – more on that below.

I always like to finish the morning with some juice. It’s a great way to for me to get some extra fruits and veggies plus it’s like my breakfast dessert (yep, even those vegetable juices hit the spot).

The Perfect Pairing - Breakfast Salad / blog.jchongstudio.com
The Perfect Pairing - Breakfast Salad / blog.jchongstudio.com


I am on the go a lot and you know from my instragram – when I’m on the move there is nothing that is stopping me from diving into an indulgent meal or passing up the dessert bar. So it’s important that I keep things balanced and that’s where Evolution Fresh Juices saves the day. On a normal day in the office, I hit a 3’clock slump where all I want is some chocolate to perk me up and get me through the rest of the day. But I’ve realized that these juices help power me through and keep me going.

The Perfect Pairing - Breakfast Salad / blog.jchongstudio.com
About this breakfast salad, it’s so easy to make – just after you’ve perfected the art of boiling an egg. How hard can it be really? Apparently a lot harder than I thought! But once I got the kinks down it was really easy. In the beginning I was boiling 2-3 eggs before I got it right but now I think I have the magic formula.

To soft boil the eggs. Unlike what I’ve learned from hard boiled eggs you don’t want to add your eggs until the water has boiled. I also added a teaspoon of baking soda to my boiled water – this helped the shell release from the egg (don’t ask me how I don’t know the science but it helped!) Place the egg in the boiled water for exactly 6 minutes and then transfer to an ice bath. Allow the egg to cool and then remove the shell. I like using the egg yolk for my dressing – so hard boiled eggs just aren't the same. Try this out and let me know how it works for you!

BREAKFAST SALAD print this recipe!
INGREDIENTS
2 cups of chopped Romaine
6 slices of thick cut Bacon
2 tablespoons of Maple Syrup
1 cup of Cherry Tomato sliced
2 soft boiled Eggs
1 teaspoon of Baking Soda
Ice cold water bath
PREPARATION
1. Preheat the oven to 400º. Coat the bacon with the maple syrup and bake at 400º for 15-17 minutes until crisp. Allow bacon to cool.
2. In a medium bowl combine romaine, cherry tomatoes and bacon pieces and set aside.
3. To soft boil your eggs. In a pot fill the water so that eggs will be covered inside the pot (but do not add eggs yet!) add 1 teaspoon of baking and bring water to a boil. Then with a slotted spoon place the eggs inside of the boiling water and let sit for exactly 6 minutes. Once 6 minutes have passed quickly transfer the eggs to the ice cold water bath. Allow eggs to cool then peel.
4. Top you salad with an egg and enjoy!

The Perfect Pairing - Breakfast Salad / blog.jchongstudio.com
Evolution Juices / blog.jchongstudio.com

My favorite juices are carrot, orange, and mango or super green for breakfast and raspberry watermelon or coconut, pineapple, ginger in the afternoon. What's your favorite Evolution Fresh Juice pairing?

The Perfect Pairing - Breakfast Salad / blog.jchongstudio.com


PHOTOS BY JENNIFER CHONG

Watermelon Lime Mint Agua Fresca

May 20, 2014

Watermelon Lime Mint Agua Fresca / blog.jchongstudio.com
I can't take the heat. As I write this post, I'm practically in a bathing suit sitting in front of my computer as sweat drips down my body. So glamorous right? My beloved 70º So-Cal weather is no where to be found, we are currently going through a heat wave. Yesterday we had a record high of 100º and today my car thermometer said it was 104º. I think it might be time I break down and buy this pretty AC unit!

In attempt to beat the heat I made some watermelon, lime, mint agua fresca – so easy and quick! A great treat in this heat, but probably better if I was sitting pool side instead of computer side.

Watermelon Lime Mint Agua Fresca / blog.jchongstudio.com
Watermelon Lime Mint Agua Fresca / blog.jchongstudio.com
WATERMELON LIME MINT AGUA FRESCA print this recipe!
INGREDIENTS
5 cups of watermelon, seeds removed
1/2 cup of water
1/2 cup of mint leaves
juice from 2 limes
PREPARATION
1. In a blender blend together watermelon, lime juice and water until smooth
2. Muddle together watermelon puree and mint leaves. If you desire you can serve as is, or strain the leaves out and serve over ice!

Watermelon Lime Mint Agua Fresca / blog.jchongstudio.com

PHOTOS BY JENNIFER CHONG

Honey and Sriracha Roasted Cashews

April 10, 2014

Honey and Sriracha Roasted Cashews / blog.jchongstudio.com
My friend Aaron was raving about these ultra addicting Sriracha Cashews he was having from Nature Box the other day. He suggested that I tried them so I looked them up and thought it was funny that the ingredients didn't actually contain any Sriracha sauce. So Instead of buying them I set out to create my own. Since I've never tried the Nature Box kind I can't say they taste the same but I do think these are pretty addicting. I like the spice but if you can't take the heat you cut the Sriracha in half.

I'm off in SF this week so I'm going to see what Aaron thinks about this home made version. If you make these would love to hear what you guys think!

Honey and Sriracha Roasted Cashews / blog.jchongstudio.com
Honey and Sriracha Roasted Cashews / blog.jchongstudio.com
Honey and Sriracha Roasted Cashews / blog.jchongstudio.com
Honey and Sriracha Roasted Cashews / blog.jchongstudio.com
SRIRACHA AND HONEY ROASTED CASHEWS print this recipe!
INGREDIENTS
4 cups of Raw Cashews
1/2 cup of Honey
2 tablespoons of Sriracha (use less if you can't take the heat!)
2 tablespoons of Olive Oil
1 thumb size grated Ginger
3 tablespoon of Sesame Seeds
PREPARATION
1. Preheat the oven to 350º. In a medium bowl, whisk together honey, sriracha, ginger and olive oil. Pour mixture with raw cashews and stir until evenly coated. Fold in sesame seeds.
2. On a lined baking sheet (don't forget to line the baking sheet or it makes for a little messier clean up!) spread cashews evenly onto sheet tray. Bake for 10-15 minutes stirring occasionally. Once golden allow cashews to cool before serving!

Sriracha Honey Cashews / blog.jchongstudio.com
PHOTOS BY JENNIFER CHONG

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