This is by no means authentic and was inspired by a number of posts and pins on social media.
Let’s start with the sauce:
2 Tbl brown sugar
3 Tbl tamari or soy sauce
1 Tbl rice vinegar
1 Tbl sriracha
1 clove garlic, chopped
1 tsp perilla oil or sesame
1-2 tsp Korean red pepper flakes
1/2 tsp ginger—I used 1/2 tsp powdered
Mix them all up and put aside until needed
For the veg (for about 3-4 servings):
2-3 carrots chopped into cubes (i quartered the thick sections and halved the thinner)
1 onion chopped
8 ounces mushrooms chopped
1 eggplant (I used 1 graffiti eggplant and I think that was perfect)
1 cup of chopped walnuts
1 clove garlic
In 1 tsp coconut oil I sautéed the carrot, onion and garlic until the carrot was somewhat soft
After sauté it gets removed from heat
Then in 2-3 TBL olive oil (you could certainly use something more neutral but that’s what I had on hand when I realized the coconut oil I used wouldn’t be enough), sauté the eggplant until the cubes are semi soft then add the mushrooms and walnuts and sauté until mushrooms are cooked and eggplant is fairly soft and add back in the carrot and onion.
Give that a quick mix and stir in the sauce and I turned off the heat and let it sit covered for about 10 minutes so the veg had time to absorb the flavor
On the side I had a cucumber salad, kimchi and soy sauce sprouts. The green beans are blanched and splashed with rice vinegar, lemon juice and a little soy paste.
I have loved Korean saunas since my friend introduced me to one in 2011. It happened to be WiSpa at the edge of KTown on LA. I was hooked. Sadly there are none here in the desert so we have been deprived since moving. In a random recipe search for something else I found Korean Sauna Eggs which apparently are common snack at the cafes in the saunas that I had missed out on.
I started a batch last night using data from all the recipes I found rolled into one. The trick with these guys is that they are pressure cooked for 1, 2, 3, or 4 hours depending on level of brown nutty good ness you want. I had these blue eggs on hand which I put in the instapot for 2 hours on pressure and let the pot naturally release when done and then just through them into the fridge. With the eggs in the instant pot you need two cups of water and 2 tsp salt
If you have never made eggs in your instapot, one of the joys is the ease in peeling.
Yep. These aren’t bad. This is how they turn out. they peel like a dream and have a brown color with nice nutty flavor.
I decided these would turn into deviled eggs that I would flavor based on their heritage.
Korean red pepper flakes (just a dash), some seasoned soy paste (1/2 tsp), and about 1TBl kimchi. Mix it all up.
Fill your eggs and chill. I garnished with a tiny piece of kimchi and a dab of sriracha.
This were so much better than I planned. The nuttiness of the egg and the soy paste marry perfectly.
This is the first dish I cooked for my partner 25 years ago. It’s relatively inexpensive and usually I can pull it together with pantry staples. There are countless variations but this is the one that I can make from memory and has served me well for over 2 decades.
Olive Oil, 2 1/2 times around the pan
Garlic, 4-5 cloves or more or less to your taste
Anchovies, 1 can flat
Red pepper flakes, 1/2 tsp or a touch more if you like
Tomatoes, 2 cand, whole or sliced ideally but chopped work. Crushed would be last choice
Olives, about 1/4 cup sliced kalamata, oil cured, or similar
Capers, 1-2 tablespoons to taste
Parsley, flat leaf, 1/4-1/2 cup chopped
Pasta of your choice. Long thin is the best like spaghetti. Fettuccini works well too. In these pictures I have a gluten free fresh fettuccine.
Sauté the olive oil, garlic, anchovies and red pepper until the anchovies melt into the oil.
Add the tomatoes and stir periodically while cooking over medium heat
Cook and stir until most the liquid is gone and the oil clearly starts to separate
Add in the olives and reduce more of the liquid until mostly gone
Turn off the heat and add in capers
Stir in the pasta and plate. Topping with the parsley.
Simple salad dressed with olive oil, white pepper and lemon juice.
Gotta have a cocktail…this is my version of a Pomtini that includes grand marnier, home Meade citrus vodka, lime juice, pomegranate and grey goose.
Shared a video for his recipe I found on Facebook a while back. I got a Facebook memory of it last week and I had to share again saying I still hadn’t tried it….se I did.
Overall this is really simply except it’s not juicy enough to do the no-boil option for the noodles.
First you need to boil your noodles—I used jovial gluten free noodles. i used the whole package of 12 as I was making 4 layers. I placed three as the bottom layer on a greased pan.
For my bottom layer I used mashed potatoes—mine were made from scratch with a little butter and some sour cream, but you can use your favorite recipe or even instant. I made about 1/2 layer.
The potatoes are topped with a layer off noodles.
The next layer was cottage cheese, egg and Parmesan. I mixed 16 ounces of full fat cottage cheese, 1 egg, 1/2 cup parmesan.
The cottage cheese is topped with another layer of noodles.
I then added a layer of sauerkraut and mu herons. This was a fresh caraway kraut but you can use your favorite and vary amount to your liking. This was about 8 ounces. You don’t need to drain it perfectly because a little liquid in this dish is okay. i used a small can of sliced mushrooms and scattered those drained mushrooms on the sauerkraut.
Then we add the final layer of noodles. And cover with cheese of choice.
On my Amazon wish list for my birthday I always have cookbooks as that’s an easy option for friends and family. This year I noticed Provecho by Edgar Castrejon and added it and it was as purchased for me by my sister. This is a very fun book that will be loved by those that abode gluten and meat. I’m making arepas inspired by his recipe in that book.
1 1/2 cups masa—-I use Tres Latino masa
3 Tbl nutritional heat
Salt to taste
Corn…canned sweet corn. 15 ounces
Water to adjust for the right texture
The arepas should come together like this
For the green salsa…I toasted the ingredients below and gave them a whir and now they simmer a bit.
For the red sauce…
Roasted tomato, shallot, jalapeño, with garlic, rehydrated California peppers and Mexican oregano.
The two sauces
For the beans…
The beans are leftover “refried” pintos from another post. I added roasted jalapeño and some Chile soaking liquid to simmer and blend.
My curtido is crazy good after the extra fermentation time. Sadly, this is her last appearance.
I wanted something extra so I grabbed some salad shrimp that got dressed up with chili and some lime juice
Then I just loaded them up as a vehicle for the toppings
I started this adventure a week ago as the curtido needs 2 days to ferment so the rest of the time it can hang in the fridge.
A half a head of cabbage, 2 grated carrots, and 2 garlic cloves
I did use 1 tsp of salt and 1/8 tsp of culture…plus about 1 tablespoon of Mexican oregano.
And she got treated to 3 days on the counter at room temp
The sauce starts with three anchos and one California soaking in warm water. Once they soften (retain the water) they are cleaned of seeds and hard stems and added to 1 big Roma and 3 garlic close, a dash of liquid smoke and a quarter of an onion in the blender. Adding soaking water as needed.
The sauce mixture goes on the lowest heat to simmer down by 1/3 volume then adding reserved chili liquid to reach a somewhat runny consistency.
I forgot to soak the beans in advance so they did a cycle in the Instant Pot on pressure cooker. After that I added my home made low sodium no chicken broth—substitute as you will…onion, garlic powder. Simmering slowly to eliminate liquid.
I just mush them in the pan so I have some solid pieces but mostly mashed.
The Pupusas were made with 2 cups masa and 1 1/2 cups water, and a little salt. My Pupusas were small and this recipe yielded 8. You just mix the ingredient and go for a Play Doh texture adding a little more water or a little masa if needed. I filled these with cheese—you can use any melting cheese you want really, but I had a white Mexican cheese.
My dough was rolled into 8 balls. Take a ball and press your thumb in to make a deep indentation. Fill that with about 1 Tbl cheese, close your hole and flatten the pupusa, which next gets fried. you can make this vegetarian by using beans instead of cheese as the filling.
I had a jicama sitting around so I cut that into sticks and sprinkles with tajin and lime.
I’ve made this a few times but haven’t really written it down. I’m sure I have some pics poking around the blog. This is definitely a measure by feeling and throw stuff in dinner but it’s gluten free and meat free.
For the coleslaw….
Super easy. I’m not a huge fan of the heavy creamy slaws so I lean toward vinegar and oil types. This one has:
1/2 head coleslaw, cored and sliced
1 green onion, sliced
3 garlic cloves, sliced
1/2 red bell pepper, diced
1/2 jalapeño, sliced
1/4 cup apple cider vinegar
2 Tbl olive oil
Teaspoon dried onion
Tbl dried shallots
Salt to taste
About a teaspoon black pepper
About a Tbl of sugar
Mix it up and let it sit at room temp a couple hours.
For the jackfruit….
1 can jackfruit with the fleshy part pulled apart and the solids finely chopped
1 Tbl honey
1 Tbl molasses
1 Tbl mustard
2 Tbl olive oil
2 Tbl sugar
1 Tbl Worcestershire
1 Tbl soy sauce, tamari or coconut aminos
1 small can tomato paste
I used flatirons dark and smoky pepper blend—like 1/2 teaspoon. You can use and nice yummy smoky pepper to add some depth and smoke.
I sautéed all ingredients except tomato and beans until onion nice and wilted.
Then I stirred in the paste…and it need some liquid to thin it out. I used about 1/2 cup of leftover bean cooking broth.
I’m revising my bean meatball recipe to become a brat seasoned sausage and see where we go…served along some dressed up sauerkraut.
For the beans…This is a bit labor intensive. This time I’m using pintos. Soaked, then boiled until cooked through just so they are finished and creamy inside. I used 16 ounces and boiled with about a teaspoon mustard seed to add a little flavor that will build with the brat seasoning. Next I used:
8 ounces mushrooms sliced small abs sautéed down with the onion
1/2 onion small dice and sautéed with the beans
1/2-3/4 cup almond flour
Teaspoon white pepper
Teaspoon onion powder
1 Teaspoon mustard seed
Mix it all up and roll into sausages and wrap in plastic wrap.
Steam the sausages like 15-20 minutes and then move to freezer. Once frozen, the sausages can be cooked straight from frozen.
For the sauerkraut…This recipe is inspired by a recipe in my great grandmothers recipe box that she learned from her own mother. Using a raw kraut keeps this cold salad as true to original , and preserved the probiotic punch of the sauerkraut. For mine I use:
Raw sauerkraut at the quantity you would like. I generally cook for two so 1 cup is sufficient for us especially since I will be adding other ingredients
Raw carrot, grated, to your taste. Probably 1-2
Grated raw daikon. About 1/4-1/2 cup. I was amazed to find the prevalence of radish in Eastern European cooking.
1 green onions chopped
1/2 stalk celery medium chop
Black pepper to taste
Just about a tablespoon of sugar. I’m not a fan of a lot of sweet so you might want a dash more for yourself
2 Tablespoon apple cider vinegar
2 Tablespoon olive oil (that’s my go to oil)
1-2 garlic cloves (or more if you are me)
Dash of red pepper flakes
Scant teaspoon of salt
Black pepper to taste
Mix all the sauerkraut ingredients and give the flavors time to marry for a few hours.