Poor Man's Foodie

Filling You Belly On A Budget

Chicken Stir-Fry with Kale and Watermelon Radish

It is no secret for those of us living in "flyover country" that food prices are going up these days quicker than ever. Beef that cost us six or sever dollars a pound now is costing us nearly double that. So with that spike in prices we are often finding new ways to enjoy the cheaper alternatives to our steaks and pot roast. And that is where the chicken scratches its way onto the scene.

Now I'm personally not that interested into buying sauces out of a bottle to coat my chicken in when putting it in a stir-fry. I mean I have found a few that are rather good for this purpose; House of Tsang actually makes rather good sauces that don't dent the wallet. But despite the convenience of store bought I generally enjoy making my own sauces or spice mixes.

Szechuan Spicy being the best.

Now I know I haven't even told you what this post is about or even named the dish. But for me the spices and oil used for a dish like this compose the groundwork for this type of food. If you mess this part up the entire dish doesn't taste like it should. And therefore it doesn't transport you momentarily to somewhere other than your dinning room table. 

So with that said I usually break out these three spices for any chicken stir-fry; garam masala, hot madras curry, and smoked Spanish paprika (sweet if you don't like it too hot). If you want to take it another step you can grind up some cumin, caraway, and coriander to add to the mix. And of course add in salt and pepper to taste. 

You might also think about using sesame seed oil rather than olive oil. For me this adds a special hint of flavor that I haven't been able to get enough of every since the Korea trip. I usually add just a little sesame seed oil to canola oil since sesame seed oil can be overpowering for some dishes. 

Simple Ingredients Can Surprise You

This dish starts with the three main spices (garam masala, hot madras curry, and smoked paprika) and three simple ingredients; chicken breast (or thigh meat since it is cheaper), watermelon radish, and rough jack kale (red kale). Once these are chopped to the to the size you prefer all you need to do is heat up the oil and get started stirring in you ingredients.

A great way to save some money is to stretch out your spices as far as possible. Usually all you need with chicken is a nice thin coating of spices like curry and garam masala to depart a very satisfying flavor. If you use really well smoked paprika you can also get by using less of it and still getting more flavor than you might from a store brand or a paprika that wasn't smoked. 

The watermelon radish is a delicious radish for both raw and cooked uses. In this dish I generally wait till the chicken is about halfway cooked so that the radish doesn't get over cooked. Once the chicken is less then a minute away or so from where I think it is finished I then add my kale... once again, so it doesn't get overcooked. 

And once the dish is done cooking all you have to do is plate it up and enjoy. The last time I cooked this dish it cost me less than five dollars for two people to eat. That is a price per plate that just can't be beat. And an additional plus, half the radish was left in the fridge and half the kale was left uncooked. So the leftovers were able to be used for other meals and snacks. 

Land of the Morning Calm

And Steaming Hot Nights



The entire journey to Korea was plagued by one thought... food. Just what was I getting myself into? How good could Korean food actually be? Or was this going to be a big disappointment after all?

I was wonderfully surprised by what I found in Korea. All the thoughts of what was awaiting me could have never compared to what I found. The people were far more wonderful than anybody could have ever described to me. Their food was just the icing on the cake.

The first thing you are struck by upon arriving in Korea is just how polite the people are. Even in simply handing something to you they show a level of respect not seen here at home, and all just by the manner in which they do it. Holding a piece of won with both hands or placing one hand on the arm that extends the money just shows how kind they were to a visitor to their home... their city... their country. It shocked me at first I have to admit.

I have a habit of nodding when I say hello, many of the Koreans I met had a similar response by nearly bowing when they said hello. I also have a habit of saying thank-you a little more often than many fellow Americans I know. Koreans seemed to have the same habit as I noticed by the ever present "kamsahamnida".

But anyhow...

The food was amazing to me. It was simple, fulfilling, and surprisingly complex in flavor. Yaku Mandu was all those three things in one amazing dumpling. Each vendor and restaurant had their own take on mandu. Some had meat while others were purely vegetarian, some had heat while others were sweet, and some were simply filled with the ever present kimche.

I found one particular vendor who made these mandu so perfectly that I went back time and time again. She made her own soy sauce that she loaded in a spray bottle so as to coat each mandu while they were steaming hot. And all this was prepared right there on the road every night.

But that was far from the only way you could find mandu.

Jjinmandu or steamed mandu was another favorite of mine while hopping in and out of one restaurant to the next. It reminded me a lot of the Chinese dumplings I have had. Yet the Koreans mandu had such variety and so many complex flavors. It was wonderfully unique and new to me.

I came across kimche stuffed mandu, beef mandu, chicken mandu, hot pepper mandu, vegetarian mandu, and though I didn't eat it... pork mandu. Yet despite all the different types I had... there just isn't one type of mandu I could call my favorite. Instead I turned into a mandu fanatic. I just couldn't get enough.

So in the end my questions were answered (as far as food was concerned). The land of the morning clam was far from a mistake for me. It was a place of amazement for me. A place that once you have been you will forever wish you could go back. A place where food is as much a part of the culture as that haunting phrase "kamsahamnida".

Day One in Osan

Welcome to Korea

My first day out in Korea was marked by the smells first and foremost. They seemed to drift out from every store front, off the table tops of street vendor carts, and from the sewer unfortunately. But I didn't mind the difference between here and home. After all, this is the city and a different country. So with an open mind I decided to simply focus on the first two.
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And that is how I wound up stumbling upon yakumandu. This wonderful little dumpling snack is filled with some meat, rice, and bean sprouts before being fried. The beautiful crescent dumplings were excellent on their own but were amazing dipped in the soy sauce the vendor provided.
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Best of all was the fact that the snack was 8 dumplings only cost 3,000 Won. So it was cheap but still hit the spot when it came to my adventurous taste-buds.
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This snack led me to the market. And the market has all the fixings I will be using in the days to come. There were fish, squid, crabs, clams, poultry, beef, lamb, and eels. On top of this was the offerings of wonderful veggies and fruits of all sorts. Finally the spices and mushrooms topped off the market offerings to tantalize my imagination.
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So with my feet sore and my stomach emptied... I decided to plop down at a local eatery.
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Gogigui is the greatest way of dining ever made in my opinion. This Korean dining experience was a check mark on my bucket list. It is defined by the grill embedded in the center of the table. The meat is brought to the table raw and is then cooked right in front of you. While you wait for the meat to cook the sides are available to eat.
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Bean paste, soy sauce, and kimchi mix with the banchan to make a meal in and of themselves. Rice here is sticky so it is easy to eat with the steel chopsticks Koreans use. And all of this can be put on a leaf of lettuce to make what we have been calling "Korean Tacos".
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All and all, I am loving Korea. And this is just the start of a new chapter of foodie adventures for me and you the reader.

Homemade Beef Jerky

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I love this YouTube channel. They are so awsome.

Al Basha Middle Eastern Restaurant and Grocery

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I'm not exactly sure on how I found this place but I'm sure happy I did. The food there is amazing. And the Hookah I purchased from them has saved me money by not having to go down to Broad Ripple whenever I want to smoke one.
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Every time I have gone there I have almost always gotten their falafel sandwich. And I have to say that their falafels are the best I have ever eaten. And their grape leaf wraps are far better than anything you can get at the big box grocery stores.
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My wife on the other hand enjoys their gyros sandwiches. So much so that every chance we get, and many we make up just because, we stop on in at Al Basha. After all, you can't beat their prices.
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Plus if you are a foodie like me you can't beat the selection of new and exciting foods they have available in their grocery area. Anise cookies have been a recent favorite of mine. And their tahini, the same exact product Miejer had, was far cheaper... thus my wife can make homemade hummus.
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So if you are in the area and would like to find a new place to eat I would suggest you stop in at Al Basha.
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11321 Village Square Lane, Fishers, IN 46038-4554
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It is right behind the tire place and the strip where Cigar Haven is.
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Fishers Indiana.

Cheese And Hoosiers

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It is hard to imagine living so close to Wisconsin and never having known that there is more to cheese than Cheddar for so long. Swiss, Mozzarella, Parmesan, Cheddar, and Colby are all rather boring to me. Especially if the word Kraft is on the package. And if what you call Parmesan is already grated and in a tube... you don't know what Parmesan is.
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As of late I have been able to get more and more people to try more and more bizarre foods (The TV show by that name is a major inspiration of mine). We have had cows head roasted in a pit over night, pigs feet in a kimchi that was mildly spicy, and escargot backed in squash blossoms.
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The reaction to these has always seemed to be far less outrageous with the addition of cheese. And that is where Manchego comes in. A cheese that I like to imagine that God himself would eat every day.
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Now you can get Manchego in a few different varieties around Indy. There is the usual three month Manchego that is a little softer and easier to cut if you want to eat it raw (which I personally suggest). Next there is the six month Manchego that is better suited for cooking and is in my opinion the best for macaroni and cheese. Or there is the stuff that should rain down from Heaven itself, twelve month aged Manchego.
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Mahon cheese is a good one too... but that isn't the point.
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If you are lucky enough to find the twelve month Manchego I would suggest using it in any way you would usually use other grating cheeses. It makes absolutely the best backed macaroni and cheese. And it is rather useful as a cutting cheese if you want a nice snack... you will need a good cheese knife for this one.
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So far I have been able to find the three month Manchego at places like Marsh, Meijer, and some Kroger grocery stores. Fresh Market carries a nice selection of this cheese and sometimes has six month Manchego available too. However, the best place to go for cheese up here north of Indy has to be Whole Foods.
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Whole Foods has almost every type of Manchego you can think of. They carry the 12 month Manchego, the best type available in Indiana. And they have other forms of Spanish cheeses to choose from... some you probably never have even heard of too.