Gimbap

This was delicious but we did not have enough rice or nori to make as much as we wanted to eat for 4 of us (1 adult, 3 kids). So next time, double the rice and get lots of nori (we had 5 sheets). Everyone loved it. Based on maangchi recipe.
3/24 Have made this several times without soy sauce in the beef to make it gluten free. Most recently at XBD's request. Leftovers brought for DBD's lunch/snack. Best to leave uncut in fridge and cut in the morning to prevent drying out. Tried new 10 sheet korean seaweed pack from AO.

• 
  sushi rice (2 c uncooked rice per 5 sheets)
  
• 1/2-1 lb beef (skirt steak, tenderloin, or ground)
• carrot matchsticks
• pickled radish, cut into strips
• spinach, blanched, rinsed in cold water and squeezed
• 3 eggs
• optional: cucumber sticks, pepper sticks, imitation crab sticks, avocado strips
• garlic, minced
• soy sauce
• brown sugar
• salt
• sesame oil

1. Rice: Cook short grained rice in rice cooker. Place hot rice in large shallow bowl. Mix with 1/2 t salt and 2 t sesame oil per 2 c uncooked rice. Let cool until it's not steaming. 
2. Spinach: Combined blanched spinach with 1 cl garlic, 1/2 t salt and 2 t sesame oil. Mix well. Chop. Place on large plate with pickled radish slices.
3. Carrot: Combine the carrot matchsticks with 1/4 t salt. Mix well and let sweat for 5-10 min. Squeeze out the water. Heat pan and add a few drops of oil. Saute carrots for about 1 min. Place next to spinach.
4. Beef-1: In a bowl, combine 1 garlic cl, 1/4 t black pepper, 1 T + t 1 brown sugar, 2 t soy, 2 t sesame oil. Mix in trimmed, sliced steaks or ground beef. Mix well by hand. Set aside to marinate while preparing eggs.
5. Eggs: Crack 3 eggs into bowl. Remove stringy white bits. Beat with 1/4 t salt. Drizzle a few drops of oil on heated pan. Wipe off excess oil. Turn the heat to low and pour egg mixture into pan. When the bottom is cooked, flip. Remove from heat and let it cook in pan for another 5 min (This is to prevent browning). Cut into 1/2" strips. Place next to spinach.
6. Beef-2: Heat pan over med-high and cook beef, stirring.
7. Assembly: Place nori on bamboo mat with shiny side down. Evenly spread rice leaving 2" gap at top. Dot top with rice for sealing. Place favorite filling inside, making sure to reach left and right edges. Use both hands to roll tightly, pressing mat as you go. Slice each roll with sharp clean knife.
8. Use leftover toppings to make poke bowl.

Bruschetta

We didn't have fresh basil so I substituted dried basil. Still delicious! I wanted to make enough just for 2 as the BDs don't eat tomatoes. Instead of bread it was also nice to scoop the tomatoes on cucumber slices.

• 1 pkg cherry tomatoes minus a few that have been eaten the day before
• 1 t minced garlic
• 1 t olive oil
• 1/3 t balsamic vinegar
• 3 fresh basil leaves OR sprinkle of dried basil
• salt + pepper
• 1 mini baguette OR italian bread
• optional: cheese, cucumbers

1. Dice the tomatoes into quarters, eights or to whatever size you like.
2. Mix with garlic, oil, vinegar, basil, salt and pepper. The tomatoes will take a lot of salt, so make sure you taste it.
3. Slice the bread and place on baking tray.
4. Optional: Place the tomatoes on the slice OR mozzarella on OR leave plain OR tomatoes+cheese.
5. Bake in oven at 350-450. The higher the temperature, the quicker they will toast - but also possibly burn. Toast enough to brown the bread OR melt the cheese OR whatever you want.
6. Serve by spooning tomato mixture on top of toasted bread.

Cong You Bing - Scallion Pancakes

My family made these quite often when I was a kid. A successful bing has many layers.
4/26/20 For one bing I put in spicy chutney powder instead of cong+salt. Deliciously spicy!

Dough

• 2 c flour
• 3/4 c boiling water (up to 1 cup)

Filling

• 2 stems of scallions
• salt
• oil (sesame, canola)

1. Slowly add the boiling water to the flour in a food processor and process for 15 seconds OR mix by hand.
2. Let sit covered in an oiled boil for 30 min (or longer).
3. Divide dough into 4 pieces.
4. Roll into large flat shape, as thin as possible.
5. Cover with oil and salt. Spread with fingers. Sprinkle chopped scallions on top.
6. Roll the long side. Start coiling into a snail, end with a second snail coil on top of the first.
7. Squash it with your hand and roll out to final size (NOT as thin as the first time).
8. Cook on low-medium heat in oiled frying pan until nicely browned on each side.
9. Slice into wedges and enjoy warm.

Savory Pancakes

Using the food processor makes whipping up these savory pancakes so much faster.

Asian Pancakes - ****

Onion free, but add scallions if it's not an issue. Served as appetizer for 4 adults + 2 kids. All disappeared.

• 2 c zucchini
• 1.5 c carrot
• 2 c potato
• 2 c flour
• 1 egg, beaten
• 3/4-1 c water
• 1 t salt
• 1/ t black pepper
• 3 T soy
• 2 T black vinegar
• 2 cl garlic
• sesame oil

1. In a food processor, grate zucchini, carrot and potato until amount desired.
2. Stir in flour.
3. Mix in egg, water, salt and pepper. Add water if mixture is too dry/thick.
4. Heat 1/2 T oil in pan, flatten 1/4 c batter, and fry until browned and crispy. Flip and continue to cook until crisp. 
5. Cool slightly on paper towels to absorb excess oil.
6. Mix soy, vinegar, garlic and sesame oil as dipping sauce.
7. Serve immediately or freeze. 

Chickpea Pancakes - ***

Also onion free - use garlic powder or other Italian spices as desired. Makes 8 patties. Ate half for lunch.

• 1 c chickpeas (2/3 of a can)
• 1 zucchini
• 1 carrot
• 1/2 t salt
• 2 eggs, beaten
• 1/2 c breadcrumbs
• 1 t dried basil (or use 2 t fresh)
• 2 cl garlic, minced
• pepper
• thyme
• optional: potato, parmesan

1. Grate zucchini and carrot in food processor. Add salt.
2. Blend chickpea in food processor.
3. Mix zucchini and carrot with eggs, bread crumbs and spices. Add more bread crumbs if too wet. 
4. Stir in chickpea mash.
5. Fry 1/8 of batter per pancake, until browned and crispy on each side.
1. Alternative: Bake at 400F for 20 minutes.
6. Drain on paper towels.
7. Eat warm plain or serve with salsa or ketchup.

Zucchini Feta Patties

The ground quinoa and walnuts in place of breadcrumbs intrigued me. I used a tiny sprig of French tarragon, and then added dried rosemary which is when I discovered the jar of dried tarragon. The combination was very tasty! XP had a few bites of each but wasn't overly enthralled (I did sell them to her as "cakes").

• 1/2 c uncooked quinoa
• 1/4 c chopped walnuts
• 2 zucchini (medium sized, about 4.5 c)
• 1/4 t salt
• 2 t minced garlic
• 3 T fresh tarragon (or parsley or rosemary)
• 1/2 t black pepper
• 1/4 t salt
• 3 oz feta (~2/3 c)
• 2 eggs, lightly beaten
• 2 T olive oil

1. Place quinoa in mini food processor and pulse for 1 min until finely ground.
2. Add walnuts and process until smooth.
3. Grate zucchini. Sprinkle with 1/4 t salt. Toss well. Place in strainer and let drain for 10 minutes.
4. Combine zucchini, garlic, parsley, pepper, 1/4 t salt, cheese, and eggs. 
5. Sprinkle quinoa mixture over mixture. Stir well.
6. Grease the pan with 1 T oil. Add four 1/4c-1/3c mounds of batter, flattening to 3" cakes. Cook ~4 min on each side until browned. Repeat for remaining batches batch.
7. Serve immediately.

Pea Pesto

This is an atypical pesto - it turns out green but tastes sweet! Tried it on its own and then with linguine. Prefer it as a dip as opposed to a pasta sauce.

• 1+ c frozen peas, defrosted
• 2 cloves garlic, chopped
• 2 T pine nuts
• 1/8 t salt
• olive oil

1. In a small pan, lightly toast the pine nuts. (Remember to stir continuously to prevent burning).
2. Add water to pan and bring to boil. Add peas and cook for 2-3 minutes. Drain and let cool.
3. Combine garlic, pine nuts, peas and salt in chopper and blend until smooth. Add olive oil if mixture is too thick.

Serving Suggestions

- Eat as is with crackers or tortilla chips.

- Add to pasta with cooked peas and cheese. Note, if mixing with pasta, definitely use extra olive oil to help it spread. See original recipe for pasta directions.

Hummus

Very easy to prepare and tasty to eat. MM always doubles the garlic. I prefer less bite.

• 1 can chickpeas (garbanzo beans)
• 3 cloves garlic
• 3-4 T lemon juice
• 3 T tahini
• 1/4-1/2 t salt
• cayenne pepper (or black pepper or cumin)

1. Dump beans, SOME of the liquid, garlic, juice, tahini and salt in blender. Blend.
2. Taste. Add more bean liquid, lemon juice, tahini, and/or salt to taste.
3. Transfer to bowl. Sprinkle with cayenne.
4. Eat with carrot sticks or as spread on sandwich.

Carrot Whatever Soup

Had to use up some carrots and heat up the house, so made this soup tonight as an appetizer. The base is cubed carrots with stock, and then throw in whatever you want. It's based on all the related carrot soup recipes (linked below). Easy and delicious!

• remainder of a bag of carrots
• 1 large sweet potato
• oil
• 1 heaping tablespoon minced garlic
• red pepper flakes
• water
• chicken bouillon
• 1 knub fresh ginger, grated
• 1/2 t cumin powder

1. Peel and cut carrots into chunks. Same for the sweet potato.
2. In a large pot, heat oil over medium heat. Saute the garlic for several minutes.
3. Dump in the carrots and sweet potato. Stir.
4. Add enough water to cover the carrots. Bring the heat up to high. Add in bouillon to taste. 
5. Once it boils, reduce the heat to a simmer. Let cook until carrots are tender (10-20 min).
6. Add in the ginger and cumin. Let sit for 5 minutes.
7. Reserve some of the chunky bits in your serving bowl. Blend the remainder in batches.

Variations

• Add potatoes, squash, pumpkin (with the carrots).
• Add Thai red curry paste (with the ginger).
• Add onions (before the garlic).
• Add milk or yogurt for a dairy version.

Related

• Carrot and Potato Soup with Cumin and Ginger
• Creamy Sweet Potato and Carrot Soup
• Sweet Potato and Vegetable Soup
• Spicy Carrot Soup

Roasted Brussel Sprouts

First time I had brussel sprouts was at G's house - fresh from her garden. Delicious! I had no idea why there were the dreaded vegetable of commercials. They're everywhere at the markets now so I finally bought some. Not as good as garden grown, but still tasty.

• 2 handfuls of brussel sprouts (or however many you want to eat)
• butter
• sea salt
• pepper
• garlic cloves (to taste, I did 2)

1. Chop off stem of brussel sprouts. Optional: Cut in half.
2. Place in baking dish (cut half down unless you like them dry).
3. Dot with butter. Sprinkle with sea salt and pepper.
4. Cut garlic in half. Place in dish.
5. Bake at 375 for 20 minutes or until desired tenderness. It's ok if the outer layer goes black - the inside will still be tender.

Cheese Apple Dip

A good party dip, though as host you'll have to get it started as no one can really tell what it is just from looking, except that it looks like an apple, and no one wants to be the first to ruin its image. Once people realize it's a cheese ball, it goes quickly (at least in Taipei).

• 8 oz cream cheese, softened
• 8 oz sharp cheddar, grated
• 1 t garlic powder
• 1/2 t cayenne pepper
• paprika
• one leaf (basil)

1. Mix cheeses with garlic powder and cayenne pepper.
2. Shape into ball and refrigerate at least 30 min.
3. Smooth into apple shape. 
4. Roll in paprika.
5. Decorate with basil leaf.
6. Serve with crackers or tortilla chips.

Deviled Eggs

I'm not sure I've ever eaten deviled eggs, so I wasn't sure what this was supposed to taste like. When I was making the yolk mixture I couldn't taste the 1 t of mustard so I added the rest of the jar (maybe another 1 t). To some the mustard had a good kick, and to others it was overpowering.

• 6 eggs
• 1-2 t dijon mustard
• 1-3 T mayo
• salt
• pepper
• garlic powder
• paprika

1. Place eggs in deep pot. Add cold water so eggs are covered by at least 1" of water. Heat to boiling. Immediately cover and turn off the heat. Let sit for 10-15 minutes. Put eggs in small container and run cold water over eggs until cooled. Dry the eggs and place them in a covered container in the fridge to cool for at least 2 hours.
2. Peel the eggs. Cut in half. Set whites on plate. Put yolks in a bowl.
3. Mash up the yolks. Add 1 t mustard. Add mayo, 1 T at a time until desired consistency. Add additional mustard if desired. Season with salt, pepper and garlic powder.
4. Place in piping bag and pipe back into egg whites.
5. Sprinkle with paprika.
6. Refrigerate until ready to serve.

Variations

• Instead of garlic powder, use a minced clove of garlic or horseradish.
• Add something green: minced green onions, chives, cilantro or parsley.
• Use a curry base instead of mustard.

1 clove garlic
2 serrano chiles, seeded and minced
1/2 c mayo
1 t fresh lemon juice
2 t dried mustard powder
1/4 t cayenne powder
1/4 t pure chile powder
1/4 t paprika
1/2 t salt
1 t chopped cilantro
1 t chopped chives

Apple-Pear Brie Bread

This is delightful fresh from the oven - with warm, sweet pears balanced out by the savory brie, all wrapped up in fresh baked bread. I made this bread a bit too long considering the size of my oven (tiny) but it still came out. I only had 2 apples so I diced 2 pears to make up for the filling.

Bread

• 1 c milk
• 2 eggs
• 1/3 c butter (75 grams)
• 1/3 c sugar
• 1/2 t salt (or less if using salted butter)
• 4.5 c all purpose flour
• 1 T yeast

Filling

• 1 T butter
• 4 c fruit (apples, pears), diced
• 1/4 c brown sugar, lightly packed
• 4 T sliced almonds
• 4 oz brie (110 g), rind removed

Topping (Optional)

• 1/4 c brown sugar
• 1 t flour
• 1 T butter

1. In a bread machine, combine dough ingredients. Set to dough cycle.
2. Saute fruit with butter for 10 minutes on medium heat. Add brown sugar and continue stirring on low for 5 minutes. Remove from heat.
3. On lightly floured surface, roll dough to 12x15 inches or if using a mini oven to length of tray. Transfer to greased foil.
4. Mix almonds with fruit. Spread mixture evenly down the center.
5. Top with globs of brie.
6. Cut sides at a diagonal to 1/2" from fruit, about 1.5" apart. Lift dough on alternating sides to lay over center as a braid.
7. Let rise until doubled - about 1h30.
8. Mix flour, sugar and butter. Sprinkle on top.
9. Bake at 180C for 30 minutes or until browned.

Variations

• The original recipe calls for Granny Smith. I used Fuji and two red pears.
• Sprinkle some spices in for additional flavor: nutmeg, cinnamon, etc.
• Use a different cheese - cheddar, mozzarella, your favorite, etc
• Use a completely different filling. Check out this one with mustard, onions, pears, walnuts, cranberries and brie!
• Don't use the topping - just spread melted butter on top before baking - or nothing at all.

Notes
I was expecting the topping to melt over the bread - instead it stayed in clumps and came out as a strangely brown-spotted bread. Not the prettiest, but when you bite into it, it's a little crunchy, and of course sweet. So it does have its benefits.

Pasta Salad

A good summer dish.

• 1 lb short pasta (spirals or shells)
  
• 3 small, narrow cucumbers (seedless)
• 1/2 large carrot
• tomatoes (yellow cherry tomatoes best for color variety, but red will do too)
  
• red onion, chopped
• red bell pepper
  
• spiced tofu gan
  
• balsamic vinegar
• olive oil
• fresh garlic, grated
• fresh ginger, grated
• lime juice
• black pepper
• cilantro, chopped
  

1. Boil the pasta. Drain well. Put in large bowl. Let cool.
2. In a small jar, combine oil and vinegar in a 1:3 ratio or to taste. Add garlic, ginger, black pepper, lime juice and any other seasoning. Shake well. Pour over pasta and mix.
3. Score the sides of the cucumbers with a fork. Cut lengthwise in quarters. Slice. (In the picture, the cukes on the left have been scored and to me, look fancier than the plain ones on the right.)
   
4. Cut carrot into short matchsticks.
5. Seed and chop tomatoes.
6. Chop onion.
7. Cut capsicum into small pieces.
8. Cut tofu gan in half. Slice into small pieces.
9. Add all chopped items to pasta and stir well.
   
10. Refrigerate until ready to serve.
    

Variations

• pine nuts
• olives
• cheese (grated or feta)
  

Fresh Mango Salsa

I made this in the morning, chilled it in two spaghetti sauce jars and had them served up with tostitos for a party. Delicious! This is close to the original recipe, but because mangoes and avocados come in giant sizes, this made a lot more than it would have in the US. So I increased the garlic and red onion to match. Also couldn't find a jalapeno so used a dried chili from the garden, and no limes, so used lemon instead.

• 1 large mango, diced
• 1 large avocado, diced
• 4 tomatoes, seeded and diced
• 1 chili pepper (jalapeno or other), chopped
  
• 1/2 c cilantro, chopped
• 6 cloves garlic, minced
• 1 t salt
• 2 T lime juice (or lemon)
• 1/2 c red onion, chopped
• 3 T olive oil

1. In a large bowl, combine mango, avocado, tomatoes, jalapeno, cilantro and garlic.
2. Add salt, lime juice, red onion and olive oil.
3. Transfer to jars and refrigerate at least 30 minutes.
4. Serve with chips, on top of baked fish, or in a burrito.

Variations
Use papaya or pineapple instead of mango.
Add cucumber, red bell pepper, ...
Add 1 t minced fresh ginger.

Notes
5/29/10 Used ai-wen mangoes, no avocado, and 2 peppers from the roof (Stewart's gift). Next time, be sure to wear gloves when chopping the chili. The peppers tasted quite spicy fresh (had a burning left hand for 8 hours) but did not come through in the salsa after marinating.

6/12/10 Used ai-wen mangoes and 2 avocados.

6/26/18 Used several mangoes, several avocados, roma tomatoes, garlic, 1/2 a small purple onion and 1 jalapeno. It was not spicy at all - recommend leaving jalapeno seeds in next time.

6/5/22 Used 1 mango, 3 avocados, 5 tomatoes, rode peper with seeds (but was still not spicy), 1 small red onion. Was devoured at party with 2 bags of chips, and had leftover for wrap filling.

Salmon Roll Ups

My friend Nick made the most excellent roll ups a few years ago. I'd been meaning to try my hand at making them ever since. Here's my spin on it.

• Burrito wraps (soft tacos)
• Smoked salmon
• Whipped cream cheese (I used onion flavored)
• Fresh dill
• Fresh spinach leaves

1. Spread cream cheese on a wrap. Don't go all the way to the edge.
2. Add spinach leaves and dill.
   
3. Spread with salmon.
4. Roll up as tightly as you can. Optional: As you roll you can add more cream cheese on the other side to help it stick.
5. Wrap tightly in plastic and refrigerate. Recommendation: Chill for 8 hours to let the flavors develop.
   
6. When ready to serve, unwrap and slice.

Variations

• avocado
• lime juice with the cream cheese
• scallions
• sun dried tomatoes
• red onion, parsley and cucumber
• sour cream and chives instead of cream cheese
• fresh basil
• use prosciutto instead of smoked salmon (pictured, 8/23/09)

Stuffed Mushrooms

My sister taught me how to make this when I was a kid. At first, we grabbed for the biggest mushrooms, but soon discovered the smaller ones were tastier. So get a bunch of small mushrooms for best results!

• button mushrooms (or some other stuffable mushroom)
• ground pork (or spiced sausage)
• bread crumbs
• Italian seasoning
• pepper
• salt
• parmesan
• garlic, chopped
• onion, chopped

1. Pop the stems out of the mushrooms. You can also dig out a little more space from inside the mushrooms if you want. Chop the stems. Throw in a few whole mushrooms as well to chop.
2. Fry the onion, about 5 min.
3. Add the pork. Cook all the way through. Stir in garlic. Transfer to bowl.
4. Cook the mushroom stems with a dash of salt.
5. Drain mushrooms and pork fat. Combine. Add bread crumbs and flavorings. Amount depends on taste and the consistency you like. There should be enough bread crumbs to make everything stick together, without drying it out.
6. Fill mushroom caps with filling, mounding as high as it will go.
7. Bake 10-15 minutes at 200C/400F.
8. Move to serving plate and serve immediately.

Carrot Soup

This recipe uses pretty basic ingredients and is easy to make. I used some chicken stock that came from P's mom - P says it's the most amazing stuff. It's a paste in a jar. The soup came out quite well. I'll have to use it again to try some chicken noodle soup. R, S, M and MM were big fans.

• 2 extremely large carrots, or 5-8 medium ones, sliced/chopped
  
• 2 large potatoes or 6-8 small ones (washed skin or peeled), cubed
  
• 1 medium onion or half a large onion, chopped
  
• 2-4 T butter
• 3-6 cloves garlic
• 4-6 cups water
• chicken stock paste/cubes
• 1 c milk
• optional: black pepper, salt, ginger, grated cheese, fresh basil
  

1. Melt butter in stock pan. Saute onions for 5 minutes.
2. Add carrots, potatoes and garlic. Cook for 3 minutes.
3. Add water and stock. Bring to boil and simmer for 20-30 minutes, until carrots and potatoes are tender.
4. Reserve 1 cup solids.
5. Blend remainder in batches.
6. Return to pot and add milk and reserved solids. Heat if necessary but don't boil.
7. Sprinkle with freshly grated black pepper (and/or other toppings).

Variations

• If you like a chunkier soup, reserve more than one cup of vegetables.
• If you like a thicker soup, reserve less and/or use less water.
• If you like a thinner soup, use more water/milk.
  

Quinoa Tabbouleh

Tabbouleh can be made with cous-cous or bulghur wheat. However, for a gluten-free dish, quinoa (pronounced key-nwah, not chin-o-uh) is the way to go. Most time is spent chopping and chilling. This is a refreshing summer dish that can serve as a lunch or appetizer. 5/29/10 If you can't find quinoa, then millet is another gluten free option.

2 c water
1 c quinoa
3 T olive oil
2 cloves garlic, minced
1/4 c lemon juice
3 green onion stalks, minced
1/4 c fresh mint, minced
1 T cilantro, minced
salt
3 roma tomatoes, finely chopped
1 cucumber, finely chopped
(missing: 1/4 c pine nuts, 1/2 c parsley)
*1/4 t paprika
*1/4 t cayenne

1. Rinse quinoa well first so it won't be bitter. Bring water and quinoa to a boil. Reduce heat to low and cover. Cook 15-20 minutes, until water is absorbed and kernels are soft.
   
2. Combine oil, garlic, lemon juice and salt. Mix with quinoa.
3. Add greens and veggies. Mix well. Chill.
4. Serve with bread or over mixed greens.

Variations

• As mentioned above, use cous cous or bulghur wheat for the base.
• 5/29/10 Used millet instead of quinoa, cherry tomatoes instead of roma.
  In large pan, toast millet on high heat. Stir constantly for 3-4 minutes until fragrant and millet starts to pop. If heat is too high remove to cool. Add boiling water, cover and simmer until water is absorbed (15-25 min). Let stand 5 minutes with cover on. Immediately fluff with fork. [If not toasting, then rinse well first.]
• 6/10/12 Used 1 box couscous cooked with mixture of boiled water combined with lemon zest, parsley stems, pinch cayenne, olive oil and salt. Add ins were regular tomatoes, english cucumber, toasted pine nuts, lemon juice, and minced parsley.
• 6/9/13 Used 1 box of couscous cooked with 2+ c water, lemon zest, coriander stems, 1/4 t cayenne, olive oil. Add ins were cherry tomatoes, cucumber, salted sunflower seeds, lemon juice, coriander, cayenne, paprika, garlic, salt. ****

Fresh Mozzarella Dish

I love fresh mozzarella. Along with tomatoes and basil and seasoning, you just can't go wrong no matter how you eat it - plain or on a cracker.

Fresh Mozzarella
Tomatoes
Fresh Basil
Fresh ground black pepper
Salt
Olive oil