Lemon Risotto with Asparagus

1 onion, chopped
4 garlic cloves, minced
1-2 Tbsp oil
2 C Arborio rice
6 C broth (veggie or chicken)
1 - 1 1/2 lb asparagus, cut into 1/2 in pieces
1/4 C lemon juice
1/2 -1 tsp garlic salt
1/2 tsp ground pepper
1/2 C cheese

If I have them - fresh basil and parsley

Saute onion and garlic in oil. Add rice and saute a little longer. Add broth 1-2 C at a time and let the moisture evaporate before adding more. Stir often. When you are adding the last cup of broth add lemon juice, zest and asparagus and herbs. Cook till moisture is mostly gone. Add cheese and mix.

Korean Noodle Dish

This is not an authentic Korean dish but rather one I adapted from a japanese noodle soup dish (also probably not authentic but referes to the flavors :)

8 oz mushroom, chopped
4 cloves garlic, minced
2 tsp ginger, minced
1 Tbsp oil

6 C vegetable broth
2 1/2 C water
2-3 Tbsp doenjang (soy bean paste, if you use miso you are probably going to need more because it isn't as strong as doenjany)
1/4 C green onions, sliced thin
noodles (you can use any you want but I often use kal guk su noodles), probably about 10oz :)

For people who know...this actually turns out a little more like jajangmyeon...

Steel Cut Oats - crockpot/overnight

This is a standard recipe I have been using for years. You can add all sorts of stuff like apples, cinnamon, dried fruits, nutmeg, etc plus milk or fresh fruit or honey to top it in the morning.

1 C steel cut oats
3 C water
salt if desired

Put in crockpot. You can grease the crockpot although I have never had it stick that bad. I cook on low or simmer for about 8 hours.

Yes...double this for my family :)