Tuesday, September 23, 2008

Korean Scallion Pancake

4 Servings
6 scallions chopped 1 1/2"
1/2 thinly sliced onions
2 cups unbleached all purpose organic flour
1 cup filtered water
1 teaspoon sea salt
1 teaspoon pepper
2 teaspoon garlic powder
1 egg
canola oil

Mix the flour, egg, salt, pepper, garlic powder and water. Add the scallions, onions and mix it well. Heat skillet to medium heat. Add canola oil. Fry the pancake on each side for 4 minutes or until golden brown.

Korean Pork Dumplings

4 Servings

1 1/2 lbs. of ground pork
3 chopped garlics
2 chopped scallions
1 chopped hot pepper
small amount of chopped celanto
1/2 chopped onions
1 teaspoon diced ginger
1/2 teaspoon sea salt
1 teaspoon pepper
1 teaspoon of soy sauce
1 teaspoon of sesame oil
1 package of Nasoya egg roll wraps, 1 lb (454 g)
canola oil

Mix all the ingredients in a bowl. To make the dumplings, place a teaspoon of dumpling ingredients in the middle of the egg roll. Fold the roll in half. The shape should look like a triangle with the stuffed ingredients. Wet the edges with a little bit of water and seal it. Put canola oil around the fry pan and bring the temperature to medium low. Fry the dumplings for 4 minutes on one side. Turn the dumplings to the other side to cook. Put 1/2 teaspoon of water and close the lid to cook for another 4 minutes.

Monday, September 22, 2008

Pizza Magarita

4 Servings
3 cups of unbleached all-purpose flour
1 cups warm water
half tablespoon of sugar
1 package of active dry yeast
1 tablespoon olive oil
1 teaspoon salt

Half a can of can sliced tomatoes
1 pound fresh mozzarella
fresh basil

Prepare yeast by mixing yeast, water, and sugar in a bowl. Leave the yeast alone for 8 minutes. When you see bubbles, you will know that the yeast is ready. Mix yeast, flour, olive oil, and salt. Add water until dough is soft. Too much water will result in sticky dough. Let the dough sit for 1-2 hours. Once the dough rises, kneed it and coat it with olive oil. Then flatten it with a roller. For the sauce, heat the sliced tomatoes and add some salt. After it is mixed, pour it on the dough and spread evenly. Slice some mozzarella and place them on the pizza. Make sure oven was preheated to 450 degrees and place the pizza in it. After 8 minutes, take out the pizza and sprinkle with fresh basil.

Friday, September 19, 2008

Korean Kim Chee

3 whole nappas
8 scallions
1 whole ginger large
10 pieces of fresh garlics
sea salt
fish sauce: tiaparos
korean red hot pepper power

wash the nappas and slice into bite size: 1 1/2" x 1". Soak in salt water for 3-4 hours until the vegetables become soft. Peel the fresh garlics and ginger. Blend it in the mixer with a little bit of water and 1/2 teaspoon of sea salt to a soft mixture. Wash the scallions and slice it in half in length wise. Cut it into 1 1/2" x 1 1/2". In a mixing bowl, add the garlic and ginger paste, 4 tablespoon of red hot pepper powder, 2 tablespoons of fish sauce, scallions and mix it well. Rinse the nappa in cold water 4 times to remove the salt. Mix all the ingredients in a large mixing bowl. Pickle it in a glass container. Leave it in room temperature overnight for 8 hours to ferment. Refrigerate the kim chee. The pickled kim chee lasts about 3 weeks. Serve with hot rice and main dish.

by Anna

Linguine Served With Home Made Sauce

4 Servicings
8 fresh locally grown tomatoes
6 cloves garlic peeled
10 mushrooms
basil or oregano
1 teaspoon sea salt
1 teaspoon pepper
1 cube of organic gourmet vegetable bouillon

organic cold pressed olive oil
organic linguine16 oz.
grated parmasean cheese
garlic power

Slice each tomatoes in 4 portions. Peel the garlics. Slice the mushrooms 1/4" thin. Add the vegetables, 1 cube of vegetable bouillon, 1 teaspoon sea salt, 1 teaspoon pepper, 1 teaspoon basil or oregano in the pot. Cook at medium low heat for 30 minutes, stirring occasionally.

Bring water (5 quarts per pound of pasta) to boil in a deep pot. Add pinch of sea salt and pasta. Boil 7 - 9 minutes or to desired tenderness stirring occasionally. Drain pasta in colander. Rinse with cool water. Season the pasta by adding 1 teaspoon of garlic power, 1/4 sea salt, 1 1/2 teaspoon of cold pressed organic olive oil and mix the pasta.

Place the pasta on the dish, add the sauce, and sprinkle parmasean cheese. Serve.

by Chris

Cinnamon Ginger Black Bean Tea

3 Servings
1/4 cup organic black turtle beans
1 medium size ginger peeled and sliced in half. Size: 1" x 1/2"
2 cinnamon bark

Put all the ingredients in a 4 quarts pot at low heat. Heat for one hour. It has a delightful taste.

by Jenny

Cinnamon Toast

2 Servings
4 pieces of multi grain bread
3 eggs
1 tablespoon of 1% low fat organic milk
1/4 teaspoon of sea salt
canola oil
organic maple syrup
cinnamon powder
organic buttery spread, original whipped, 79% natural vegetable oils

In a mixing bowl, mix the eggs, 1/4 teaspoon of sea salt, and 1 tablespoon of 1% low fat organic milk. In the batter, quickly dip the slices of the bread on each side making the batter is evenly coated. Add canola oil to the skillet and bring it to medium low heat. Place 2 slices of breads on the skillet for 2 minutes on each side, or until golden brown. Slice the toasts in half. Spread the organic butter spread on the toast, put organic syrup, and sprinkle cinnamon powder.

by Mike