Hobakjuk (Pumpkin Soup)

Hobakjuk (Pumpkin Soup)
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6
Servings
6
Hobakjuk (Pumpkin Soup)
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Servings
6
Servings
6
Ingredients
Hobakjuk
Rice Dumplings
Servings:
Instructions
For the hobakjuk:
  1. If using a pie pumpkin, cut it in half and scoop out the seeds. Bake the two halves face-down at 375° for 45 minutes, or until very soft.
  2. Scoop out the cooked pumpkin from the skin and place in a blender or food processor and blend until smooth.
  3. Add pumpkin to a large saucepan with the rest of the ingredients and cook over medium, stirring constantly and scraping the bottom of the pot to prevent sticking. When it just starts to bubble, turn it off.
  4. Stir in rice dumplings and serve with sesame seeds and chopped pecans.
For the rice dumplings:
  1. While pumpkin is baking, measure rice flour into a bowl and add hot water until a sticky dough forms. You should be able to pinch off pieces of dough and roll them into almond-sized dumplings without them falling apart or sticking too much to your hands. You may need to adjust the amount of water or flour.
  2. Set dumplings aside and boil another pot of water.
  3. Add dumplings to the pot and give them a stir to prevent sticking. Boil 10 minutes, then remove with a slotted spoon and set aside.
  4. Add dumplings after the hobakjuk has finished cooking.
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Dirty Chai Pumpkin Bread

Dirty Chai Pumpkin Bread
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8
Servings
8
Dirty Chai Pumpkin Bread
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Servings
8
Servings
8
Ingredients
For the bread:
For the streusel topping:
Servings:
Instructions
  1. Preheat oven to 350º.
  2. Mix all streusel ingredients well and set aside.
  3. Beat eggs, then add pumpkin, coconut milk and melted coconut oil. Beat again.
  4. Mix dry ingredients in a separate bowl, then add to wet ingredients and stir until well combined.
  5. Pour batter into a greased loaf pan. Spread evenly with a rubber spatula, then add streusel topping.
  6. Bake for 55-60 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
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Kimchi

Kimchi
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1 gallon
Servings
1 gallon
Kimchi
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1 gallon
Servings
1 gallon
Ingredients
Servings: gallon
Instructions
  1. Cut cabbage into 2-inch pieces and place in a large mixing bowl.
  2. Cover cabbage with water and salt. Press down on the cabbage with a plate until water comes over the top. Let sit for 45 minutes.
  3. Cut carrots and daikon into matchsticks (a mandoline is helpful here). Set aside.
    carrots and daikon radish
  4. Cut green onions into ¼-in. pieces and set aside.
  5. In a food processor, blend the remaining ingredients to form a thick paste.
  6. Drain and rinse cabbage, then put it back in the bowl. Add carrots, daikon and green onions.
  7. Coat veggies well with the pepper paste, then transfer to a fermentation pot or glass jar.
  8. If using a fermentation pot, place the ceramic weights firmly down onto the veggies. Otherwise, press a plate or piece of wood onto the veggies until liquid comes over the top. Then place 2 rocks on the wood or plate. Cover loosely with a lid.
    kimchi ready
  9. Let kimchi ferment for 5 days to 2 weeks, tasting every few days until it reaches a sourness you like. Keep in mind it will continue to ferment a little after you put in the fridge.
  10. Transfer finished kimchi and liquid to glass quart jars with lids. Store in the fridge.
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Candied Pecans

Candied Pecans
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Servings
2 cups
Servings
2 cups
Candied Pecans
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Servings
2 cups
Servings
2 cups
Ingredients
Servings: cups
Instructions
  1. In a small bowl, mix the sugar, cinnamon and salt.
  2. Place pecans in a large mixing bowl, then pour the melted oil over the pecans. Stir until pecans are well coated.
  3. Slowly add cinnamon sugar mix while stirring to coat pecans again.
  4. Preheat oven to 300°.
  5. Spread pecans in a single layer on a parchment paper-lined baking sheet.
  6. Bake for 10 minutes, or until sugar coating is crispy. Watch carefully to avoid burning!
  7. Pick up the parchment paper and transfer pecans to a cooling rack. Cool completely and store in the fridge.
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Russian Sauerkraut

Russian Sauerkraut
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Rating: 4
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Russian Sauerkraut
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Rating: 4
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Ingredients
Servings:
Instructions
  1. Peel carrots and cut into matchsticks using the medium-sized blade of a mandoline. Set aside.
    shredding carrots
  2. Peel away the outer layers of cabbage, then cut out the core. Cut cabbage into eighths.
    prepped cabbage
  3. Take the blade out of the mandoline and shred cabbage into long slices using the mandoline's large built-in blade. Larger chunks of cabbage are okay, but you don't want them too small (don't use a cheese grater!).
    shredded cabbage
  4. Thinly slice garlic and set aside.
  5. To make the brine: warm water on the stove, then add salt and sugar to dissolve. Remove from heat and add oil and vinegar. Stir well.
  6. In a large pot (or fermentation pot), layer the cabbage, carrots and garlic with caraway seeds, bay leaves and pepper.
  7. Pour brine over the layered veggies. If using a fermentation pot, place the ceramic weights firmly down onto the veggies. Otherwise, press a plate or piece of wood onto the veggies until liquid comes over the top. Then place 2 rocks on the wood or plate.
  8. Put the lid on the pot and let it sit on a counter. Every 5 days, press down on the plate or weights to further compress the kraut.
  9. Kraut is ready to eat when the veggies are somewhat limp—it'll still be crunchy after 3 weeks, but I find it's best after 3-4 weeks of fermentation.
  10. Transfer finished kraut to glass jars (liquid, too!) and store in the fridge.
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Mint Chip Brownies

Mint Chip Brownies
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1
Servings
1
Mint Chip Brownies
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Servings
1
Servings
1
Ingredients
Servings:
Instructions
  1. Preheat oven to 375°.
  2. Grate carrots, or use a shredding attachment on your food processor to get the job done.
  3. Add all ingredients except chocolate chips to a food processor or blender.
  4. Blend on high for about a minute, or until all ingredients are well blended.
  5. Grease an 8x8" baking dish and dust with tapioca or arrowroot flour.
  6. Add batter to the dish, then sprinkle chocolate chips on top.
  7. Bake for 20-25 minutes.
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Japchae (Korean Stir-Fry)

Japchae (Korean Stir-Fry)
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Servings
8
Servings
8
Japchae (Korean Stir-Fry)
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Servings
8
Servings
8
Ingredients
Servings:
Instructions
  1. In a bowl, mix together coconut aminos, salt, sugar, fish sauce, and red pepper flakes. Set aside.
  2. Heat a small frying pan with 1 tsp. sesame oil.
  3. In a small bowl, scramble the egg. Pour into pan and spread it around like a thin crepe.
  4. Cook egg 1 minute, then carefully flip and cook another 30 seconds. Remove from pan, then use scissors to cut into thin slices. Set aside.
  5. Cut pork into thin slices. Sauté with 1 Tbsp. oil and a pinch of salt in a wok or large frying pan for 10-15 minutes or until no longer pink in center. Remove from wok/pan and set aside.
  6. While pork is cooking, bring half a pot of water to a boil.
  7. Add sweet potato noodles to the boiling water, stir, and cook 15-20 minutes, or until soft. Drain in a colander and rinse with cold water. Because the noodles are so long, you may want to cut the mass with scissors a few times.
  8. Cut carrots into matchsticks and set aside.
  9. Cut bell pepper, mushrooms and green onion into thin slices and set aside.
  10. Heat the oil in a wok or large frying pan over medium heat.
  11. Add carrots, bell pepper and mushrooms and cook until just beginning to soften.
  12. Crush garlic over veggies in the wok.
  13. Add pork, spinach, noodles and sauce. Mix well, cover and reduce heat to low. Cook another 3 minutes.
  14. Serve finished japchae garnished with egg slices, green onion, toasted sesame seeds, and more red pepper flakes if desired.
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