Posts tagged recipe

Ok.  The is one of the easiest Korean side dishes to make.  Charles was SO excited when we sat down at the table and there was a plate of this waiting for him! “How did you KNOW I wanted to eat this?!” Hehehe.. I’m slowly climbing the ranks :p

• 1/2 English cucumber
• 1 tsp salt (coarse)

Cut the cucumber into 1/4inch rounds, and toss in the salt.  Set aside for 5 minutes.  Then gently squeeze the water out of them, and put them in the serving dish.  Mix with 4 TBSP of Tangy Red Pepper Sauce:

Tangy Red Pepper Sauce:

Makes 1/2 Cup

• 2 T Red Pepper Paste
• 1T Vinegar
• 1 T Honey/corn syrup/mulyeot
• 1 T Water of apple juice
• 2 T Dark sesame oil

Mix 4 T of the sauce with the cucumbers! EAT IT!  We used the extra sauce to dip them in for more flavour, and also put a bit on our rice.

Charles is always wanting more Korean side dishes for supper, and suddenly remembered this one from his childhood! I resisted trying it, but when I did found it to be DELICIOUS! 

• About 300g Yellow Radish (Almost one line)-단무지
• 1.5T Red Pepper Powder-고추가루
• 1T Brown Sugar
• 1T Vinegar
• 1T Sesame Oil
• 1/2 tsp minced garlic
• A few chopped green onion pieces
• A sprinkle of sesame seeds

Slice the raddish into about 1/2cm slices, and then cut into quarters.

Mix together with the other ingredients.

Eat.  See, that was easy, wasn’t it? :)

We tried another recipe from www.chocolatecoveredkatie.com. It was SOOO good, and husband approved. Here it is!:

• 2Tbsp Peanut Butter
• 2Tbsp Coconut Oil
• 2Tbsp Cocoa (you may want to use a tiny bit less)
• 1/2 Medium or 1 small VERY RIPE banana

Blend all ingredients together and put in a container (like a plastic sandwich container, or pie tin). (If it’s not sweet enough for you, you can add agave, honey, maple syrup or another sweetener. If your banana is VERY ripe, it should be sweet enough!) Put it in the fridge to firm up.  Cut into pieces and serve! You could also use it as frosting or a spread if you don’t harden it.  

After I blended, I added some walnuts and unsweetened coconut, but you can add anything you want. Ohhhh yummmmmm.

PS: Isn’t that a pretty vintage plate?  I bought it used for 69 cents. Actually I bought 6 of them!

There’s a blog I’m CRAZY about called “Chocolate Covered Katie”  (http://chocolatecoveredkatie.com) FULL of healthy alternative recipes.  I tried this one last night and it was really good!  We agreed that half a slice is plenty to be happily satisfied. Make it! You’re gonna love it! Here are the directions copied exactly from her blog followed by pictures of our own pie! :):) yummmmeeee

Chocolate Fudge Pie

(Ridiculously easy, and insanely delicious)

• 1 package silken or firm tofu (such as 12.3 oz Mori-Nu or Mori-Nu lite)
• 1 tsp cocoa powder
• 1 tsp pure vanilla extract
• 2 T nondairy milk
• scant 1/8 tsp salt
• 8 to 10 oz chocolate chips (a little over 1 and 1/3c or more)
• 2-3 T agave or other sweetener (When I make this just for me, I omit)
• optional: extracts, flavorings, or liqueurs

Melt the chocolate (either on the stove or in the microwave), then throw everything into a food processor and blend until super-smooth. Pour into a pie crust if desired. (I hate pie crust and therefore usually keep it crustless.) Fridge until chilled. This gets firmer and firmer, the longer it sits. (It’s firmer if you use firm tofu and more like mousse pie if you use silken.)

Like I’ve said before, I really don’t like to cook! I can never think of anything for supper, and I don’t have much time with a baby on my hip to whip up something fabulous. Until now! This is another great recipe that my brother and sister-in-law gave me.  It’s so easy, it literally takes 5 minutes or less to prepare. My husband and I LOVE it, it feels like a party every time we eat it. (And: it’s good for you!)

1 can peas (use the water too)

1 large can of crushed tomatoes with spices

1 can of cream of something soup (low fat/low sodium)

1 cup brown rice

2 chicken breasts cut up into bite sized pieces (uncooked)

OPTIONAL TOPPING:

Corn flakes/special k/crackers

low fat shredded cheese

Add all of the ingredients together in a lasagna pan, sprinkle corn flakes and cheese on top if you like, put in the oven at 450 for 55 min. Put it in your belly! There you go, an EASY delicious, healthy, go to meal :)

My brother had been telling us about “spaghetti squash” and how great it is.  We had it for supper one evening at his house and he was right!  Tonight we cooked it at home for the first time. It was so easy that anyone could do it! It really tastes like spaghetti, I could barely notice a difference.  You can buy a spaghetti squash at the normal grocery store with the other squashes. :) A great option if you are trying to cut back on carbs/wheat/rice etc.

• 1 spaghetti squash
• 1lb extra lean ground beef
• 1 jar of pasta sauce
• low fat cheese (grated enough to sprinkle on top)

1. Poke 5 holes in the squash, and place in the microwave, “holes side up” . Cook 17 min. Let it sit for about 5 min before opening it.

2. Meanwhile, cook hamburger on the frying pan, drain fat, and add sauce, let simmer while you wait.

3. Take out squash. Cut it in half around the equator, not the long way.  Scoop out seeds (discard).  Take out the “spaghetti” using a fork and add to the pan.  Simmer until it’s not too wet anymore, just a couple of min.

4. Put in a casserole dish and sprinkle with cheese, and (optional) low sodium saltines crushed up.  Cook for 25 min at 350.  Enjoy!

My mom brought home a bag of kettle corn from somewhere, and it was SO AMAZING GOOD FANTASTIC DELICIOUS ADDICTIVE. So, I thought, I’m sure we can figure out how to make it at home! Easy! 

INGREDIENTS

• 1/4 cup vegetable oil
• 1/2 cup popcorn kernels
• 1/4 cup sugar
• 1 teaspoon coarse salt

I’m trying to be better at cooking Korea things so I started easy with a mushroom soup. I made it so spicy that I couldn’t eat any of the liquid. Oopsy. Next time it will be better!

Bring to a boil:

• Half a medium sized pot of water
• 1-1.5 tbsp Hot red pepper paste
• 1/2 Tbsp dashida
• 1/2 tbsp garlic (minced)

Make sure you turn down the heat after it’s boiled or the foam from the pepper paste will boil over!

When that is boiling add:

• Mushrooms (I only like the shitake ones, but you can add any kind of mushrooms, as much as you want)
• A LITTLE, very small pinch of Mi-won. (optional)
• SMALLLLL gochu garu! (This was my downfall).  (red hot pepper powder)

I LOVE a house that smells festive and inviting.  I’ve tried candles and incense but nothing has ever worked as deliciously as this! And so simple :)  I’ve been burning the same pot for a couple of weeks, I just keep adding to it.  Make sure to continue adding water so it doesn’t boil dry!

• A few cinnamon sticks
• A couple bay leads
• Some whole cloves
• A splash of vanilla
• Whole or ground nutmeg
• Orange/Lemon peel dried (optional)
• Water or Cider

Just put it on the stove and boil on medium.  If someone is coming over soon and you want it to smell good quickly, turn it up to high for a few minutes. Oh~ good smell.

This is the third slow-cooked meal of the week.  We weren’t crazy about it, but it wasn’t that bad!

Ingredients:

• 4 medium red potatoes
• 1-1/2 lbs. beef stew meat
• 1/3 cup Whole Weat flour
• salt and pepper to taste
• 14 oz. can diced tomatoes, undrained
• 2 cups water
• 3 carrots
• Crushed Chilli Flakes

Preparation:

Scrub potatoes and cut each into quarters. Place in bottom of 4 quart slow cooker. Mix flour, salt and pepper and toss with beef to coat. Add to crockpot. Add undrained tomatoes and water and stir. Sprinkle with Chili Flakes if you like it spicy.

Cover crockpot and cook on low for 7-8 hours until beef and potatoes are tender. 4-6 servings

This is the second slow cooked meal I made for us. I really liked it, but my husband was so-so on it.

Like a lot of people, the most annoying question my husband and I ask each other almost every day is “What’s for supper?”.  We throw our hands in the air, get frustrated, hate to even think about what we could possibly have.  This week, I decided to find some new (and EASY) recipes, that I could do.  I have very very little hands free time. Bobae loves to play with mom, be carried by Mom, and sleep in Mom’s arms a lot of the time. SO, I found slow cooker recipes that I could throw together in the mornings while she played happily in her exersaucer for those magical 25 happy morning minutes. SEE! My husband told me I wasn’t allowed to buy anymore cookbooks (because usually I only read them and don’t use them to cook), so now it is worthwhile for him! This one was my favourite this week:

Ingredients

• 2 cans of Condensed Cream of Mushroom Soup (Low fat)
• 1/2 cup water
• 1 tablespoon brown sugar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried rosemary
• 8 boneless pork chops, 3/4-inch thick
• 4 large Granny Smith apples, sliced
• 2 large onions, sliced

Directions

1. Mix soup, water, sugar, Worcestershire and thyme in slow cooker. Add pork, apples and onions.
2. Cover and cook on LOW 8 to 9 hours or until done

I’ve been nursing Bobae exclusively since she was born.  She is now 5 months old, and I thought I would try to find a fun way to keep my milk supply strong.  I started taking “More Milk Plus” drops which seem to be working, and also found this recipe for milk supply cookies!  And they are yummy.  I baked 60 cookies, and left almost half of them in my mom’s freezer. My dad ate almost all of them.

Momma’s Milk Cookies
recipe by Danelle Frisbie

2 eggs
1/2 c. unsweetened applesauce
1 c. flax
1 1/2 c. whole wheat flour
1/2 c. melted butter
2 c. Agave nectar
3/4 c. walnuts (crushed)
2 c. chocolate chips
3/4 c. raisins
4 T water
1 tsp vanilla
1 tsp baking soda
1 tsp salt
4 T brewer’s yeast
3 c. oats

Preheat oven to 350 degrees Fahrenheit

I have found greased cookie sheets work best, but you can also use parchment lined sheets or a baking stone.

In a bowl mix flax and water until thoroughly mixed.
In a large bowl mix flour, baking soda, salt and brewer’s yeast.
In another bowl mix together butter and ONE cup Agave nectar (the other cup will be used later). Stir well until the butter and nectar are completely mixed.
Add eggs to the nectar mix, stirring well after each one.
Add vanilla, stir.
Add the nectar blend to the flax and mix well. (A hand mixer or mixing bowl works best)
Pour the nectar/flax blend into the large bowl of flour and mix well.
Mix in walnuts, chocolate chips, raisins.
Mix in oats.
After everything is blended together well, add the applesauce and final 1 cup of Agave nectar and stir through well.

Scoop onto sheets, and press down each ball of dough lightly with a fork.
Bake 13-14 minutes.

It’s been 4 halloweens since I’ve been in Canada, so this year I wanted to carve pumpkins.  After the carving, we saved the seed to cook.

Ingredients

2 tbsp Melted butter

2 Cups pumpkin seed

Salt & Sugar

Method

Preheat Oven to 300C

Clean off the seeds, get all of the gook off of them, dry with paper towel.

In a bowl, mix the seeds with the melted butter

Place flat on cookie sheet, sprinkle with sugar and salt

Cook about 40 min, until toasty brown

THESE WERE SO AMAZING!

I made these cookies for my friend’s halloween party.  The taste was light and almond-y, and would be great with coffee :)

Ingredients

1 cup (250 mL) butter, softened
1 cup (250 mL) icing sugar
1  egg
1 tsp (5 mL) almond extract
1 tsp (5 mL) vanilla
2-3/4 cups (675 mL) all-purpose flour
1 tsp (5 mL) baking powder
1 tsp (5 mL) salt
3/4 cup (175 mL) whole blanched almonds
1 tube (19 g) red decorator gel, (blood for fingers)

Preparation:

In bowl, beat together butter, sugar, egg, almond extract and vanilla; beat in flour, baking powder and salt. Cover and refrigerate for 30 minutes.

Working with one quarter of the dough at a time and keeping remaining dough refrigerated, roll heaping teaspoonful (5 mL) of dough into finger shape for each cookie.

Press almond firmly into end for nail. Squeeze in centre to create knuckle shape; using paring knife, make slashes in several places to form knuckle.

Place on lightly greased baking sheets; bake in 325°F (160°C) oven for 20 to 25 minutes or until pale golden. Let cool for 3 minutes. Lift up almond; squeeze red decorator gel onto nail bed and press almond back into place, so gel oozes out from underneath. Remove from baking sheets; let cool on racks. Repeat with remaining dough.