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

Thursday, September 18, 2008

Fruit Shake

2 Servings
1 banana peeled
1 frozen blueberries, 365 Everyday Value, 16 oz.
1 frozen strawberries, 365 Everyday Value, 16 oz. (Excellent source of Vitamin C, All Natural, Sodium Free)
1 Organic Vanilla Yogurt with Acidophilus & Bifidus, Seven Stars Farm, 32 oz.
1 cup of organic milk, 365, 1% Milkfat, Lowfat Milk, Vitamin A & D

In a blender, add 6 tablespoon of organic vanilla yogurt, 1 peeled banana, 1 cup of frozen strawberries, 1 cup of frozen blueberries, 1 cup of 1% low fat organic milk, and puree for 2 minutes. Serve in a glass cup.

by Mike

Tuesday, September 16, 2008

Korean Laver Roll

4 Servings
1 package: 10 sheets of dry sea laver (kim bahp nori)
4 eggs, well beaten
1 spinach bundle (washed)
6 carrots freshly peeled and thinly sliced, (2" x 1/4")
1 uncured turkey ham steak, 7 oz (gluten free, no preservatives) fully cooked, thinly sliced (1/4")
1 package daikon radish, thinly sliced (1/4")
4 cups of sushi rice (short grain)
sea salt for marination
sesame oil for marination
kim-bub bamboo roller

Add 1/4 sea salt to season the rice. Cook the rice in a rice cooker. In a pot, add 1/4 cup of water and 1/4 teaspoon of sea salt. Bring the water to boil. Add the spinach and cook for 5 minutes. Drain the spinach in a colander. Slice the daikon radish into 1/4" strips. Slice the uncured turkey ham steak into 1/4" strips. Slice the carrots into 2" x 1/4" strips. Put the eggs in a mixing bowl, add 1/4" sea salt, and mix the eggs with a fork. Heat the skillet to medium low, add 1/2 teaspoon of canola oil, and fry the egg for 3 minutes on each side. Place the egg on a large dish to cool. Heat the skillet to medium high heat, add 1/2 teaspoon of canola oil. Sautee the carrots with 1/4 teaspoon of sea salt for 7 minutes. Place the cooked carrots in a bowl. In the skillet add canola oil, sautee the sliced uncured turkey ham steak for 6 minutes on medium high temperature. Place the cooked turkey ham on a dish to cool down. When the eggs are cool, slice the eggs into 1/4" strips and place it in a small bowl.

Rolling Korean Laver Roll
On a large cutting board, place the bamboo laver roller and put a piece of the laver. Spread the rice thinly over the laver in, leaving 1/4" room at the top for rolling. From the bottom edge of the rice bed, add a little bits of egg, turkey ham, daikon radish, spinach, and carrots. Start rolling from the bottom with slight pressure and finish rolling the Korean laver roll. Spread sesame oil lightly over the laver roll. Slice the laver roll to 3/4" and serve on a plate.

by Anna

Garlic Chicken w/ Linguine

4 Servings
1 package of linguine, product of Italy, 365 Organic, 16 oz. ingredients: organic semolina (durum wheat), water. Allergen information: Contains wheat ingredients, good manufacturing practices used to segregate ingredients in a facility that also process egg ingredients.

1 1/2 skinless chicken breast
3 cloves of fresh garlic diced
1 teaspoon of basil (better to use fresh basil)
1/2 teaspoon sea salt
1/2 teaspoon pepper
2 teaspoon of cold pressed, extra virgin olive oil
1/2 lemon slice

Bring water (5 quarts per pound of pasta) to boil. Add sea salt and pasta. Boil for 7-9 minutes or to desired tenderness stirring occasionally. Noodles taste better when it is not over cooked. Save 2 table spoon of the cooked water for the chicken. Drain pasta in colander. Rinse with cool water. I usually season my linguine with garlic power, sea salt, and olive oil. The noodle has a richer flavor.

Chopped the chicken into bite sizes. Season it with lemon. In a mixing bowl, add sea salt, pepper, garlic, basil, saved cooked linguine water, and the chicken. Mix all the ingredients. (optional: marinate the chicken in the refrigerator for 5 hours prior to serving. It tastes better). On medium to high gas stove, fry the chicken. Sautee the chicken until golden color. Serve with linguine.

by Chris

Sunday, September 14, 2008

Buffalo Chicken

4 Servings
1 pound Skinless Chicken Breast
3 cups flour
1 cup milk
1 1/2 teaspoon salt
3/4 teaspoon black pepper
canola oil

*** Hot Sauce:***
3/4 cup Hot Sauce
1/4 cup water
1 tablespoon butter

Cut chicken breast into narrow strips. Then dust them in flour and place each piece in the bowl of milk. After they have been submerged, take out each strip and dust it in the flour again. Heat the oil for frying. You can tell if the oil is done by dropping some of the wet flour into the frying pan. If the flour droplet turns brown after a few second, you will know that the oil is ready for frying. Place the chicken strips in the frying pan and turn them on each side until they are golden brown.

For the sauce, pour a bottle of a hot sauce of your choice, along with the butter into a pan and heat it. When the butter melts, mix the two and the sauce is done. Mix the cooked chicken pieces in the sauce. Serve with celery and blue cheese. Enjoy.

by Mike

Korean Noodle Salad w/ spicy sauce

5 Servings:
1 package of Chong Soo noodle, 800g (ingredients: wheat flour, potato starch, buck wheat, salt. Paste soup: sugar, red pepper powder, sesame, MSG, beef extract)
1/4 cup of kim chee (korean pickle)
5 boiled eggs
5 small cucumbers, thinly sliced
1/2 teaspoon sesame oil
optional: seasoned bol ko ki (Korean barbecue beef)

Bring water to boil in a deep pot. Add 1/2/ teaspoon of sea salt and noodle. Boil 4-6 minutes or to desired tenderness stiring occasionally. Drain noodle in colander. Rinse with cool water. The noodle is very long and chewy. Chop the noodle on the cutting board for easy serving and eating. Add a little bit of sesame oil to prevent the noodles from sticking. It also makes the noodle tasty.

Mix the noodle with kim-chee, cucumber, sesame oil, (optional: beef), and paste soup (hot and spicy). Serve each serving on an individual plate. Garnish with boiled egg on the side.

by Anna

Tuna Fish & Celery

4 Servings
2 cans of tuna fish, 6 oz, chunk light tongol tuna, packed in spring water, 365 brand.
3 celery sticks, washed.
mayonnaise substitute: (expressed pressed, egg free, vegenaise, dairy free, no preservatives, no cholesterol) 3-4 table spoon.
1/4 sea salt
1/4 pepper
1/4 parsley or basil, or oregano powder.
Multi grain bread.

Thoroughly drain the water from the tuna, using a strainer. Add 3-4 tablespoon of mayonnaise or substitute, sea salt, pepper, chopped celery, parsley, (basil or oregano powder) in a mixing bowl. Serve on multi grain bread.

by Mike

Friday, September 12, 2008

Tilapia With Yam

Tilapia is very easy to prepare and doesn't break apart while cooking. Tilapia goes well with vegetables such as spinach, yam, potatoes, carrots... You are welcome to post questions, feedback or comments. We always reply to posts and emails.

2 Servings
4 tilapia
1/4 cup of seasoned breadcrumb
1/2 teaspoon of sea salt
1/2 teaspoon of pepper
1 tablespoon of parmesan cheese flakes
1/2 lemon

Sprinkle lemon juice on the fish. Mix the bread crumbs with the seasoning and spread it on the fish. Use canola oil to fry the fish on medium high. Fry for 4 minutes on each sides. The parmesean cheese holds the bread crumbs together. Serve the fish with tartar sauce.

2 Yam
1/2 teaspoon of cinnamon powder
1/2 teaspoon of maple syrup or honey
1/4 teaspoon of sea salt
1/2 teaspoon of sesame oil

Slice the yam 1/4" thick for faster cooking. Add canola oil to the skillet. On medium low heat, sautee the yam occasionally for 14 minutes or until golden color. Sprinkle parsley flakes and add a thin slice of lemon next to the tilapia.

by Mike