Sunday, June 17, 2018

Jeon Vegetable Pancakes










Ingredients:

2 c yellow summer squash or zucchini (washed, deseeded, and grated)
1 ½ c carrots (peeled and grated)
2 c yellow potatoes (peeled and grated)
3/4 cup green onions (finely diced, about 4 onions )
3/4 cup orange or red sweet pepper (finely diced, about 1 pepper )
2 cup all-purpose unbleached flour
1 large egg (beaten)
¾ - 1 cup water
1 tsp salt
1/4 tsp black pepper
 olive oil (for frying)
sesame oil (for frying)
Spicy Soy Dipping Sauce
3 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp white onion (finely chopped)
2 cloves garlic (finely diced)

1 green jalapeno pepper (about 2 inches long, sliced, leave in seeds)

Directions:

Place squash, carrot and potato in food processor to grate. Add all veggies to a large bowl.

Stir flour into vegetables- mix well.
Add egg and ¾ cup water, stir. If batter is very stiff add remaining ¼ cup of water.

Add salt and pepper
Heat ½ tbsp olive oil to the  skillet and swirl to coat pan bottom. Place ¼ cup of batter in skillet and use wooden spoon or spatula to spread until thin and evenly distributed (about ¼ inch).

Fry pancake until golden and crispy, (this takes about 3-5 minutes).
Flip pancake, after 2 minutes drizzle a small amount of sesame oil (1/8 tsp) around the skillet at the outside edge of the pancake. 

Again, use a spatula to allow the oil to reach completely under the pancake. Make sure that the pancake is tender in the center and very crispy on the outside.

Remove pancake from skillet and place on a plate covered with a paper towel to absorb excess oil.
Continue until all pancakes are cooked. Add extra olive oil  between batches as needed.

Spicy Soy Dipping Sauce

Combine soy sauce, rice vinegar, white onion, garlic, sliced jalapeno pepper in a small bowl. Stir to combine. Let ingredients sit together while you cook the pancakes or for several hours, if possible.

Wednesday, June 13, 2018

Japanese Eggplant Recipe





First time growing eggplant. Growing one Japanese, one White eggplant (Solanum ovigerum) is a species of nightshade that is grown as an ornamental plant. It is a variation of the common eggplant. It is white and round in appearance and when ripe, turns slightly yellow. It is also commonly known as the easter egg eggplant and one Eggplant or aubergine.

LOVE this recipe. It's a keeper!


 1 pound Japanese eggplant
 2 tablespoons soy sauce
 2 tablespoons sake or dry vermouth( used dry vermouth)
 2 tablespoons brown sugar
 2 teaspoons rice vinegar 
1 tablespoon minced or grated ginger
 3 tablespoons vegetable oil
 1 cup quartered cherry tomatoes

Step 1    
Cut the eggplant in half lengthwise, and then cut into 1/2-inch slices. Set aside.

Step 2    
In a small saucepan add the soy sauce, sake, brown sugar, rice vinegar, and ginger. Heat and stir until the brown sugar is dissolved. Remove from heat and set aside.

Step 3    
Heat a large skillet over medium-high heat. Add the oil and after the oil is hot, stir in the eggplant. Cook for 3-5 minutes, turning occasionally, until the eggplant is seared.

Step 4    
Stir in the teriyaki sauce and tomatoes, reduce heat to medium and simmer for 1-2 minutes, or until the tomatoes are tender.



Wednesday, May 16, 2018

🔥 Underwater Spider 🔥


Gluten free avocado pancakes



Aldi's had avocados on sale for 25 cents! You know I stocked up on them.

I love the recipe for Chocolate Peanut Butter Avocado Pudding
but I wanted to make something different.

I found THIS and it looked like something I would like. It is delicious! 

Ingredients:

1 avocado
1 egg
1 banana
1/2 cup unsweetened almond milk

1 cup  oatmeal

Directions:
Put the oatmeal in a food processor and mix until it formed a flour-like consistency. Chop the avocado and the banana and add them together with the egg and the almond milk to the oatmeal flour. Mix until combined.

Heat a tablespoon of olive oil and tablespoon of butter in a skillet. Use a tablespoon to add batter to pan. Fry for about 3 minutes, turn and fry for another 2 minutes. 

Wednesday, May 9, 2018

Spicy Cauliflower Burgers


Kathy sent this to me

 

Ingredients for the Cauliflower Burgers

3/4 cup uncooked quinoa
1 head cauliflower (about 6 cups florets)
3-4 Tbsp. oil, divided
a few generous shakes of spicy seasoning – cumin, chili powder, cayenne, etc.
1/2 tsp. garlic salt OR just a minced garlic clove or two
3/4 cup breadcrumbs or ground almonds
3/4 cup shredded Pepper Jack cheese
3 eggs or egg whites
1 1/2 tsp. sea salt

Burger Toppings
a few good squeezes of lime juice
1/2 cup chopped cilantro
1/2 cup chopped purple cabbage
magic green sauce (made w/avocado, cilantro, parsley, garlic, lime, etc.)--recipe on her website
chipotle mayo

Directions:
1. Preheat oven to 400 degrees. Cook quinoa according to package directions. Use 1 cup broth or water to keep it from getting too heavy. 
2. Cut cauliflower into florets, transfer to baking sheet, drizzle w/ 1 tablespoon oil & sprinkle w/spices to taste. Roast for 20-30 minutes. Let cool. Pulse through food processor to form small pieces that stick together. We Don’t want PUREE here, but Do Want enough Mushiness to help it all stick together.
3. Combine cooked, pulsed cauliflower w/quinoa, garlic salt, breadcrumbs, Pepper Jack cheese, eggs, salt, & 1 to 2 more tsp. spicy seasoning. (Cayenne will make it HOT-spicy, so just add a few shakes of it). Form 10 patties.
4. In oiled or nonstick pan over medium heat, cook burgers until golden brown on each side, flipping very carefully to avoid breaking. Set aside on paper towel lined plate.
5. Toss lime juice, cilantro, cabbage, & a quick stream of oil together. Season to taste with sea salt.
6. Arrange burgers w/magic green sauce, cauliflower burger, slaw, & chipotle mayo on top. YUM!!

Rita and Dorothy with bubble tea and cauliflower burgers.

Friday, May 4, 2018

CHICKEN POT PIE




I made this quite a few times. Gabe, Polly, Mey, Richard really liked it. 



(Source: slightly adapted from Come Bless Us All, A Collection of Recipes by the Hugo & Elise Aho family-recipe from Lorna Holombo-from Lois)..


Ingredients:
3-4 carrots, peeled and diced
2 large potatoes, peeled and diced
2/3 c. red chopped onion (I use a whole large red onion)
About 1 c. chopped celery 
2/3 c. butter
2/3 c. all-purpose flour
1/2 tsp. salt 
1 cup half and half
3 1/2 c. chicken broth ( homemade from my IP)
1 large tsp better then bouillon
3 chicken breasts cut and cooked (used leftover cooked chicken or you could sub turkey )


CRUST*: 
1 1/2 c. all-purpose flour
3/4 tsp. salt
2/3 c. vegetable shortening (I use butter flavor Crisco)
4 Tbsp. or so cold water

*NOTE: I use refrigerated pie crust sheet

Boil or steam the carrots and potatoes until tender . Drain and set aside. 

 In a large saucepan melt the butter. Cook onion and celery until they’re starting to get tender. Add flour and salt. Stir until the flour is mixed into the butter/vegetables and there are no clumps of flour remaining. Cook the flour mixture until bubbly. Remove from heat- whisk in the milk, chicken broth and better then bouillon. Return to the heat and bring the mixture to a boil. Cook for 1 minute. Stir in the cooked chicken, carrots, potatoes .

Pour the mixture into a deep 13x9-inch casserole dish.  Spray dish first with nonstick cooking spray. 

For the crust, combine the flour and salt. Cut in the shortening until the mixture resembles small peas. Stir in enough cold water to make a dough easy to roll. Roll the dough on a lightly floured surface until it's a little larger than the top of the casserole. Roll the dough lightly around the rolling pin and unroll it over the top of the pot pie filling. Fold the edge under and pretty it up. Cut a few small slits in the center of the dough. 

Place the casserole dish on a rimmed baking sheet lined with foil, making sure the pan is larger on all 4 sides than the casserole. The rimmed pan will catch any spills for the pot pie spilling over when cooking.

Bake in a preheated 425 degree oven for 40 minutes or until crust is golden brown. Let sit about 10 minutes before serving.

Wednesday, May 2, 2018

Asian- Inspired Slaw, Kathy's Version



Kathy brought this delicious salad to the Live Oak recipe exchange yesterday.

Salad Ingredients:

1 bag super blend slaw mix with brussel sprouts, napa cabbage, koblrabi, broccoli,carrots and kale.

1 cup green or red cabbage- chopped fine

1 cup snow peas cut in half

1/3-1/2 chopped sweet onion

8 ounce can water chestnuts- sliced and drained

1 small can mandarin oranges- drained

Sunflower or pumpkin seeds- to taste

Chow Mein crunchy noodles for top of salad - flavor and texture

Dressing Ingredients:

2 Tablespoons olive oil

2  teaspoons minced ginger

2 cloves garlic - minced

2 Tablespoons brown sugar

1/4 cup low sodium soy sauce

1 teaspoon sesame oil

2-3 Tablespoons rice wine vinegar

1 Tablespoon mirin

1/2 Tablespoon fresh lime juice

Sesame seeds ( optional)

( dressing can be doubled)

Directions:

Add slaw mix, cabbage, snow peas, onions and water chestnuts to a large bowl.

Combine dressing ingredients and thoroughly  combine.

Gently toss slaw mixture with the dressing

Top with seeds and crunchy noodles.