haes’ crazy hot guacamole

Ingredients

1. •4 Avocados
   

2. •1 Medium red onion, diced
   

3. •4 Jalapeno peppers, chopped
   

4. •4 Cloves garlic, minced
   

5. •2 Roma tomatoes, diced
   

6. •Juice from three limes
   

7. •1 Tablespoon cilantro
   

8. •1 Tablespoon dill
   

9. •Salt and pepper to taste
   

Directions

Cut the avocados in quarters. In a large mixing bowl, add avocados,

onion, jalapeno peppers, garlic and tomatoes. Drizzle the lime juice

evenly. Sprinkle cilantro, dill, salt and pepper.

Using a fork, combine all ingredients in large folding motion. For chunky

guacamole, don’t over mash the ingredients.

Serve with chips and tortillas.

haes’ super bowl hot wings

Ingredients

1. •2 Pounds chicken wings (about 12 wings)
   

2. •1 Stick butter, melted
   

3. •1/4 Cup brown sugar
   

4. •1/4 Cup bottled hot pepper sauce (I usually use Frank’s Original)
   

5. •3 Tablespoons Tabasco sauce (Tabasco has the vinegar kick you need)
   

6. •2 Cloves garlic, minced
   

7. •1 Teaspoon onion powder
   

8. •1 Tablespoon paprika
   

9. •1/4 Teaspoon chili powder
   

10. •1 Teaspoon cayenne pepper
    

11. •1 Teaspoon dried oregano
    

12. •1/2 Teaspoon salt
    

13. •1/4 Teaspoon black pepper
    

Instructions

Preheat oven to 425 degree F.   

If wings are frozen, make sure they’re completely thawed. Rinse and pat dry. Cut off wing tips

(I save the tips for stock).

Place the wings in a large bowl big enough to mix the wings with the sauce.

Heat a saucepan over medium. Melt butter and garlic. Stir until garlic gets soft. Add brown sugar, hot sauce, Tabasco sauce, garlic, onion powder, paprika, chili powder, cayenne pepper, oregano, salt and pepper. Stir over low heat for 5 minutes.
 

Reserve 1/4 cup to coat the wings after they’re done cooking. Add the sauce mixture to the wings and coat evenly. Cover and marinate for at least two hours.

Place the coated wings on a baking sheet lined with wax paper. Place the baking sheet in the middle of the rack and bake for 20 minutes. Flip the wings over and bake for another 20 minutes.

Putting It All Together
Transfer the wings to a big bowl. Drizzle the reserved sauce over the wings. Toss to make sure the wings are coated. Serve on a nice durable platter as it will get passed around quickly!

Serve with celery and carrots sticks and blue cheese dipping sauce.

boomer sooner chicken quesadilla

Ingredients

1. •Two boneless chicken breasts
   

2. •3 Cups water
   

3. •2 Teaspoons cumin
   

4. •2 Tablespoons chili powder
   

5. •3 Garlic cloves, broken plus 2 cloves minced
   

6. •3 Tablespoons canola oil
   

7. •1 Medium onion, diced
   

8. •3 Jalapenos, seeded and diced
   

9. •1/2 Cup sliced mushrooms
   

10. •1 Canned diced tomatoes
    

11. •2 Scallions, chopped
    

12. •1 Teaspoon oregano
    

13. •2 Teaspoons salt
    

14. •1 Teaspoon black pepper
    

15. •2 Tablespoons of pickled jalapenos, diced
    

16. •2 Cups cheddar cheese, shredded
    

17. •Salsa
    

18. •Sour cream
    

19. •4 to 8 Soft flour tortillas (I use large tortillas.)
    

Directions

In medium-size pot add chicken breasts, water, garlic, chili powder and 1 teaspoon salt and bring to a boil. Cook covered over medium heat for 25 minutes. Drain saving 1 cup of the broth and chicken breasts.

Set chicken aside to cool. When cool enough to handle, shred into strips.

In a large skillet, heat canola oil, sauté onion, and jalapenos until onions are translucent. Add garlic and mushrooms and sauté over medium heat for another 2 minutes. Add shredded chicken, 1 teaspoon cumin, 1 tablespoon chili powder, 1 teaspoon salt, and 1 teaspoon pepper.  Sauté for 2 minutes. Add the can of tomatoes, broth and the rest of the chili powder, cumin, and oregano. Bring to a boil, lower heat and simmer over medium heat for about 20 minutes or until all the juice is absorbed.

When the chicken mixture is almost done, prepare the tortillas.

Heat a thin layer of oil (1/2 teaspoon or so) in a heavy medium-size pan over medium to low heat.

Place a tortilla in the pan and grill on one side until golden brown. Don’t grill the other side yet. Transfer to a plate.

Place another tortilla in the pan and grill on one side until golden brown. Flip. Sprinkle 1/4 cup of cheese on top. Spoon on about 1/4 cup of the chicken mixture. Layer on the jalepenos and scallions and sprinkle another 1/4 cup cheese on top. The cheese on the top and bottom acts as a glue.

Top with the tortilla you grilled earlier.  Make sure the grilled side is facing the cheese so when you flip the quesadilla, the side that has not been grilled is on the pan.

While you’re layering and adding, the bottom tortilla should have been grilling and now ready to be flipped. If you have to, lower the heat so that you don’t burn the bottom tortilla.

I use a wide spatula and place my fingers on top of the tortilla to flip. Once you flip the tortilla, cook for one to two minutes or until golden brown.

Transfer to a plate. Keep warm while grilling the remaining chicken quesadillas. Cut into wedges and serve with Haes’ Crazy Hot Guacamole, salsa and sour cream.

This recipe makes about 4 large quesadillas (about 32 wedges).

that ain’t no quesadilla veggie quesadilla

Ingredients

1. •2 Tablespoons canola oil
   

2. •4 Cloves garlic, minced
   

3. •1 Large red bell pepper, diced
   

4. •Half of a red onion, diced
   

5. •2 Large portobello mushroom, sliced
   

6. •1 Tomato, diced
   

7. •2 Tablespoons cilantro
   

8. •1 Tablespoon dill
   

9. •2 Teaspoons cumin
   

10. •1 Tablespoon chili powder
    

11. •1 Teaspoon black pepper
    

12. •2 Teaspoons salt
    

13. •1 Cup alfalfa sprouts
    

14. •2 Avocados, sliced
    

15. •1/3 Cup pickled jalapeno peppers
    

16. •2 Cups cheddar cheese
    

•4 to 8 Soft flour tortillas (I use the large tortillas.)

Directions

In a large skillet, heat canola oil, sauté garlic, bell pepper and onions until onions are translucent. Add mushrooms and sauté over medium heat for another 2 minutes. Add the tomato and sauté for another minute. Toss in the cilantro, dill, cumin, chili powder, black pepper and salt. Sauté for 3 minutes.

When the mixture is almost done, prepare the tortillas.

Heat a thin layer of oil (1/2 teaspoon or so) in a heavy medium-size pan over medium to

low heat.

Place a tortilla in the pan and grill on one side until golden brown. Don’t grill the other side yet. Transfer to a plate.

Place another tortilla in the pan and grill on one side until golden brown. Flip. Sprinkle 1/4 cup of cheese on top. Spoon on about 1/4 cup of the mixture. Layer on the alfalfa sprouts, avocado, and jalepenos. Sprinkle another 1/4 cup cheese on top. The cheese on the top and bottom acts as a glue.

Top with the tortilla you grilled earlier.  Make sure the grilled side is facing the cheese so when you flip the quesadilla, the side that has not been grilled is on the pan.

While you’re layering and adding, the bottom tortilla should have been grilling and now ready to be flipped. If you have to, lower the heat so that you don’t burn the bottom tortilla.

I use a wide spatula and place my fingers on top of the tortilla to flip. Once you flip the tortilla, cook for one to two minutes or until golden brown.

Transfer to a plate. Keep warm while grilling the remaining quesadillas. Cut into wedges and serve with Haes’ Crazy Hot Guacamole, salsa and sour cream.

This recipe makes about 4 large quesadillas (about 32 wedges).

hj’s must have green bean casserole

Ingredients

1. •4 Cups fresh green beans
   

2. •1/2 Stick butter
   

3. •1/2 Cup onions, diced
   

4. •1/2 Cup mushrooms, sliced
   

5. •2 Cups green beans, cut into 2-inch pieces
   

6. •3 Cloves of garlic
   

7. •3 Cups chicken broth
   

8. •1 (10 3/4-ounce) Can cream of mushroom soup
   

9. •4 Strips of turkey bacon
   

10. •2 Cups of French’s fried onions
    

11. •1/3 Cup milk
    

12. •1 Teaspoon Worcestershire sauce
    

13. •1 Teaspoon garlic powder
    

14. •1 Cup cheddar, grated
    

15. •Salt and pepper to taste
    

Directions

Preheat the oven to 350 degrees F.

In a medium-size skillet, fry the bacon until crisp. Place on a plate lined with paper towels.

Set aside.

Grease a 1 1/2-quart baking dish. Set aside.

Clean the beans and cut off the ends. In a large pot, add beans, chicken broth and garlic. Boil for 10 minutes and drain.

In the same pot, add the beans, mushroom soup, turkey bacon, French’s onions, skim milk, Worcestershire sauce, garlic powder, salt and pepper. Mix until thoroughly combined. Pour into the baking dish. Sprinkle cheddar cheese on top. Bake for 30 minutes.

hj’s version of tangy german potato salad

Ingredients

1. •2 Pounds Russet potatoes
   

2. •1/2 Cup extra virgin olive oil
   

3. •4 Tablespoons apple cider vinegar
   

4. •1/3 Cup red onion, diced
   

5. •1/3 Cup carrots, diced
   

6. •2 Eggs, boiled for 4 minutes, diced
   

7. •2 Tablespoons jalapenos, diced
   

8. •2 Tablespoons garlic powder
   

9. •1 Tablespoon mustard powder
   

10. •1/4 Teaspoon fresh dill, minced
    

11. •2 Tablespoons fresh parsley
    

12. •3/4 Cup extra virgin olive oil
    

13. •1 Stalk green onion, sliced
    

14. •Salt and pepper to taste
    

Directions

Cut potatoes in half. Bring a large pot of water to a boil. Add salt, wait 2 minutes and add potatoes. Cook until you can easily stick a fork in the potato but still firm.

Drain the potatoes and let it cool a bit. When it’s cool enough to handle but still warm, dice the potatoes in small cubes and put in a large mixing bowl. Add onions and carrots. Drizzle the apple cider vinegar, toss quickly and refrigerate for at least 3 hours.

After the potatoes have soaked up all the great flavors of the onions, carrots and vinegar add eggs, jalapenos, garlic powder, mustard powder, dill, parsley, olive oil, salt and pepper. Toss until thoroughly mixed. Top with scallions and serve.

kickin’ mac daddy salad

Ingredients

1. •16 ounces macaroni pasta
   

2. •1 Cup mayonnaise
   

3. •3 Cloves garlic, minced
   

4. •3 Tablespoons yellow mustard
   

5. •1 Teaspoon white vinegar
   

6. •1/4 Cup dill relish
   

7. •1 Red onion, minced
   

8. •2 Tablespoons pickled jalapeno peppers
   

9. •2 Tablespoons pimentos
   

10. •2 Tablespoons green olives
    

11. •3/4 Cup celery, diced
    

12. •3 Hard boiled eggs, peeled and diced
    

13. •2 Tablespoons salt
    

14. •1 Teaspoon coarsely cracked black pepper
    

15. •Dashes of hot sauce
    

Directions

In a medium-size pot, boil water and add salt. Add pasta, cook al dente. Drain and rinse in cold water. Repeat until the pasta is cold.

In a mixing bowl whisk together mayonnaise, garlic, mustard, vinegar, and dill relish.

Set aside.

In a large bowl, add the pasta, onion, jalapeno peppers, pimentos, olives, celery, and eggs. Season with salt and pepper. Add dashes of hots sauce and pour the mayonnaise mixture evenly. Gently combine thoroughly. Place in refrigerator and chill for 1 hour and allow al the  flavors to soak in.

goes with anything soy sauce condiment

Ingredients

1. •1/2 Cup soy sauce
   

2. •2 Teaspoons rice vinegar
   

3. •1 Clove garlic, minced
   

4. •2 Teaspoons kochu garu (Korean red pepper powder)
   

5. •1 Teaspoon sesame seeds
   

6. •1 Korean green pepper, chopped
   

7. •1 Scallion, chopped
   

Directions

In a mixing bowl, whisk together the soy sauce, vinegar, garlic, kochu garu and sesame seeds. Fold in the green pepper and scallion.

A small batch of this goes a long way. Cover and refrigerate leftover sauce and whip it out if you have a bland dish that needs a little oomph.

grandma’s famous spinach (she-gum-chee namul)

Ingredients

1. •1 Bunch or bag of spinach
   

2. •3 Cups chicken stock
   

3. •1 Cup water
   

4. •2 Cloves garlic, minced
   

5. •1 Scallion, chopped
   

6. •1 Tablespoon sesame seed oil
   

7. •1 Teaspoon sesame seeds
   

8. •1 Tablespoon sugar
   

9. •1 Teaspoon salt
   

10. •1 Teaspoon ground black pepper
    

Directions

In a large pot, bring chicken stock and water to a boil. Add spinach and blanch for 1 minute. Drain and rinse in cold water immediately. Grab a handful at a time and squeeze out the excess water. You want the spinach to be dry as possible.

In a mixing bowl, add the spinach, garlic, scallion, sesame seed oil, sesame seeds, sugar, salt and black pepper. Using your hand, mix until thoroughly combined. Make sure all ingredients are infused.

Serve with rice and other bahn chan.

umma’s 10-hour shift gehran jhim

Ingredients

1. •4 Large eggs
   

2. •3/4 Cups water
   

3. •1 Stalk scallion, chopped
   

4. •2 Tablespoons buchoo, chopped (Korean chives)
   

5. •1/4 Cup carrots, grated
   

6. •1 Red pepper, thinly sliced
   

7. •1 Teaspoon sehwoojuht (Salted shrimp. You can find this in the pickled section at an Asian market.)
   

8. •Pepper to taste
   

Directions

Whisk together the eggs and water. Using a sieve, strain the mixture into a ceramic or dol sot pot. Repeat. This will help make the eggs smooth.

Add scallions, buchoo, carrots, red pepper, sehwoojuht, and pepper. Mix lightly until combined.

Cover the pot with plastic wrap. In a steamer, bring water to a boil and set the pot on top of the basket. Close the lid, reduce the heat and cook covered for 10-15 minutes.

umma’s beddy eejee to make pah jun

Ingredients

1. •1 Tablespoon vegetable oil
   

2. •1 Cup all purpose flour
   

3. •2 Cup ice-cold water
   

4. •2 Teaspoons garlic powder
   

5. •2 Teaspoons dashida
   

6. •2 Teaspoons salt
   

7. •2 Teaspoons black pepper
   

8. •1 Large egg, lightly beaten
   

9. •2 Korean red peppers, thinly sliced
   

10. •1 Bunch of scallions (5-6 stalks), cut into 3-inch pieces
    

Directions

In a mixing bowl, combine the flour, water, garlic powder, dashida, salt and pepper. Mix until thoroughly combined. Add scallions and red peppers and fold until combined. It should be slightly thinner than regular pancakes.

Heat a medium-size, non-stick skillet and add a teaspoon of vegetable oil. Scoop out about 1/2 cup of batter mixture and slowly swirl it into the frying pan. Swirl the pan around until the pan is coated with the batter.

When the batter begins to bubble and you can shake the pancake loose, take a peak to see if it’s brown. Flip the pancake and cook until golden brown.

When the pancake is cool enough to handle, cut it into wedges. I like big wedges and don’t even bother with a fork. Mom used to just cut it in half and roll it like a burrito. Serve with dipping sauce.

Dipping Sauce

•3 Tablespoons soy sauce

•1 Tablespoon distilled vinegar

•1 Teaspoon kochu garu (Korean red pepper powder)

•1 Teaspoon sesame seeds

•1 Scallion, chopped

•2 Cloves garlic

Directions

Whisk together all ingredients. Pour into individual serving bowls like a ramekin.

umma’s celebration shrimp tempura

Ingredients

1. •1 Pound jumbo shrimp, peeled and deveined
   

2. •1 Tablespoon garlic powder
   

3. •1 Tablespoon onion powder
   

4. •1 Teaspoon black pepper
   

5. •1 Teaspoon paprika
   

6. •1 Cup rice flour
   

7. •1 Cup cold seltzer water
   

8. •1 Egg yolk
   

9. •1 Tablespoons garlic powder
   

10. •1 Teaspoon black pepper
    

Shrimp Directions

Butterfly the shrimp by cutting down the back, being careful not to cut all the way through. Open the shrimp and rinse well with cold water. Dry shrimp well. Combine all of the seasoning and toss in the shrimp. Coat shrimp thoroughly.

Batter Directions

Combine rice flour and seltzer in a large bowl. Whisk the mixture until there are no lumps. Add the egg yolk and blend it in well. Add the garlic powder, salt and pepper and whisk until thoroughly combined. The batter should be the consistency of heavy cream.

Heat about 2 inches of vegetable oil to 375 degrees F in a wok or deep fryer. Dust the shrimp in flour to soak up any remaining moisture, shake off excess. Dip the shrimp into the batter one by one. Drop 4 or 5 pieces at a time in the hot oil. Do not overcrowd the pan. Fry until golden brown, turning once, about 3 minutes. To keep the oil clean between batches, skim off the small bits of batter that float in the oil. Remove the fried shrimp from the oil and drain on paper towels; season them with salt. Serve with the dipping sauce.

Dipping Sauce

1. •1 Cup soy sauce
   

2. •2 Teaspoons rice wine vinegar
   

3. •1 Tablespoon hot chili sauce (I prefer srirachi hot chili sauce)
   

4. •1 Stalk scallions, chopped
   

5. •1 Tablespoon sesame seeds
   

umma’s gehran gogi rounds

Ingredients

1. •2 Tablespoons vegetable oil
   

2. •2 Eggs
   

3. •1 Cup all purpose flour
   

4. •1 Pound ground turkey
   

5. •2 Scallions, chopped
   

6. •3 Cloves of garlic, finely minced
   

7. •1 Medium onion, finely chopped
   

8. •1/2 Teaspoon ginger, grated
   

9. •1/2 Teaspoon black pepper
   

10. •1 Teaspoon salt
    

Directions

Beat the eggs. Set aside.

Place the flour in a shallow dish. Set aside.

In a mixing bowl, combine turkey, scallions, garlic, onion, ginger, black pepper and salt. Knead until thoroughly combined. Form 1-inch balls and flatten. Dredge the meat in the flour and shake off excess flour. Dip it in the egg and coat.

In a medium-size frying pan, heat oil. On medium heat, panfry the the meat for 4 minutes or until brown. Flip and panfry for another 3-4 minutes.

Serve Goes with Anything Soy Sauce and rice.

umma’s grilled tofu with soy sauce

Ingredients

1. •1 Tablespoon vegetable oil
   

2. •14 Ounces firm or extra firm tofu
   

3. •Goes with Anything Soy Sauce
   

Directions

Cut tofu into 2-inch pieces. Heat a medium size frying pan and layer the tofu in the pan. Grill on medium heat for 3 minutes on both sides.

Transfer to a plate. Drizzle Goes with Anything Soy Sauce on top and serve with rice.

umma’s grilled zucchini with soy sauce

Ingredients

1. •1 Tablespoon vegetable oil
   

2. •1 Large zucchini
   

3. •Goes with Anything Soy Sauce
   

Directions

Cut zucchini into 2-inch pieces. Heat a medium size frying pan and layer the zucchini in the pan. Grill on medium heat for 3 minutes on both sides.

Transfer to a plate. Drizzle Goes with Anything Soy Sauce on top and serve with rice.

umma’s party mandu

Ingredients

1. •3 Tablespoons vegetable oil
   

2. •1 Pound ground pork
   

3. •1 Pound ground beef
   

4. •10 Cloves of garlic, minced
   

5. •1 Large onion, diced
   

6. •2 Cups mung bean sprouts, chopped
   

7. •2 Large carrots, diced
   

8. •2 Cups button mushrooms, diced
   

9. •1 Large zucchini, diced
   

10. •4 Scallions, chopped
    

11. •4 Ounces firm tofu
    

12. •1 Bunch buchoo (Korean chives), chopped
    

13. •1/2 Napa cabbage, diced
    

14. •2 Teaspoons ginger, grated
    

15. •3 Tablespoons salt
    

16. •2 Tablespoons ground black pepper
    

17. •2 Packets wonton wrap
    

18. •2 Eggs
    

Directions

Heat large skillet and add 2 tablespoons vegetable oil. Add 5 cloves garlic and onions. Saute until onion is soft, about 3 minutes. Add pork and beef. Season with salt and pepper. Cook until meat is completely cooked, stirring frequently. Using a strainer, drain the juice. Using the back of a spatula, press down on the meat to make sure the juice is completely drained. Place the meat in a large bowl big enough to mix all ingredients.

In the same skillet, add 1 tablespoon vegetable oil. Add 2 cloves garlic, mushrooms and zucchini. Season with salt and pepper. Saute until zucchini is tender but firm, about 2 minutes. Using a strainer, drain excess juice. Add to the bowl.

In the meantime, bring about 6 cups of water to a boil. Blanch the mung bean sprouts and rinse in cold water immediately. Using a cheesecloth, scoop a handful of the beans and squeeze out the water completely. Repeat with the rest of the beans. Add to the bowl.

Using the same pot, bring another 6 cups of water to a boil. Add the carrots and boil until tender but firm, about 2 minutes. Drain and rinse in cold water. Using a cheesecloth, scoop a handful of the carrots and squeeze out the water completely. Repeat with the rest of the carrots. Add to the bowl.

Add scallions, tofu, buchoo, cabbage, rest of the garlic, ginger, salt, and black pepper. Mix until thoroughly combined.

In a small bowl, whisk the eggs.

Place a wonton wrap on the palm of your hand. Using your index finger or a small brush, wet the edges of the wonton wrap with the egg. Scoop a teaspoon of the wonton stuffing in the middle of the wonton wrap. If you’re using a square wonton wrap, grab a tip of the wrap and match it up with the opposite tip to form a triangle.

If you’re using a round wonton wrap, wet the edges with the egg and fold the wrap in half to form a crescent shape.

Place the folded wontons on a baking sheet. Prepare as desired (fried, pan fried or steamed).

Deep Fry: In a fryer, add enough vegetable oil to cover the wontons. Add 3-4 wontons and fry until golden, about 2 minutes. Serve with Goes with Anything Soy Sauce.

Pan Fry: Heat a large skillet and add 1 tablespoon vegetable oil. Add 4-6 wontons and fry until golden brown. Serve with Goes with Anything Soy Sauce.

Steam: Wet 2-3 sheets of paper towel. Place in steam tray. Add 4-6 wontons and steam for about 3 minutes. Serve with Goes with Anything Soy Sauce.

To freeze unused wontons, place the wontons on a baking sheet in one layer. Make sure the wontons are not touching. Place wax paper on top of the first layer and place another layer of wontons. Repeat as necessary. Make sure the wontons are not touching each other or they will freeze in one big lump. Cover with plastic wrap and put it in the freezer for about 3 hours. Once the wontons are frozen, take them off the baking sheet

and place them in a Ziploc and seal. You can freeze the wontons up to three months.

Mom’s Tip: My mom has been an environmentalist long before the green movement. She didn’t even know she was one. It’s just in her DNA to reuse items as long they’re usable. In addition to recycling everything, she seldom uses the dryer preferring line drying instead, keeps the thermostat at 80 (even during 100+ Oklahoma summers), makes her own compost and grows most of the vegetables she prepares. She is the epitome of green living.

From Chinese food carryout condiments to rubbers bands used to hold scallion bunches together, her kitchen drawers are filled with random “freebies”. She saves the styrofoam trays used to pack meat--beef, chicken breasts, pork, etc. She washes them thoroughly and reuses them in various ways. One way she reuses these trays is to freeze wontons. She places the wontons in a single layer on the styrofoam trays, covers them with a plastic wrap and freezes them. Once the wontons are frozen, she puts them in a Ziploc and pops them back in the freezer.

umma’s picnic-ready kim bop (kim bap)

Ingredients

1. •1 Packet of nori sheets (Uncut, unflavored and not roasted)
   

2. •4 Cups brown rice
   

3. •2 Tablespoons of mirin (Japanese rice wine)
   

4. •1 Tablespoons sesame seed oil
   

5. •1 Tablespoon sesame seeds
   

6. •Salt and pepper to taste
   

7. •4 Cloves garlic, minced
   

8. •3 Teaspoons vegetable oil
   

9. •1 Cucumber, cut into matchsticks
   

10. •3 Bunches of spinach
    

11. •4 Carrots, cut into 2-inch strips
    

12. •3 Eggs, fried and julienned
    

13. •2 Hotdogs, cut lengthwise into thin strips (optional)
    

Directions

Cook the rice according to package directions.

Let the rice cool a bit and transfer to a large mixing bowl. Add the mirin, sesame seed oil, salt, pepper and sesame seeds. Gently fold the rice until all ingredients are combined. Don’t over mix and break the rice. Set aside.

Heat a skillet and add 1 teaspoon oil, 2 cloves garlic and carrots. Saute for 2 minutes. Season with salt and pepper. Set aside.

Wash and rinse the spinach. Put the spinach in a colander and place it in the sink. In a large pot or a teapot, bring water to a boil. Pour the water over the spinach. Working quickly, thoroughly rinse the spinach in cold water. Squeeze out excess water. Place the spinach in a large bowl. Add garlic and season with salt and pepper. Mix until combined. Set aside.

Rolling the Kim Bop

Rolling kim bop is the same as rolling sushi.

1. •In a bowl large enough to dunk your fingers fill it with warm water. Set the bowl next to your work station.
   

2. •Place a nori sheet, shiny side down, on top of the sushi rolling mat.
   

3. •Wet your fingers.
   

4. •Using your fingers, evenly spread about 1/2 cup of the rice mixture 3/4 way down the nori. Wet your fingers as necessary so that the rice doesn’t stick to them. 
   

5. •Layer 3 cucumber sticks, 3 carrot strips, 2-3 spinach strips and 3 egg strips 1/4 way down the nori. If you’re adding hot dog, use 2 hot dog strips.
   

6. •Grab  the left and right edges of the mat with your thumb, index and middle fingers.
   

7. •Fold a 1/4-inch of the mat and nori over the top. Push down gently with your palm.
   

8. •Using the mat, slightly push down as you roll it away from you.
   

9. •Once the kim bop is rolled and the mat is still wrapped around the kim bop, gently squeeze it to make sure it’s sealed.
   

10. •Wet a sharp knife and cut the roll in half. Repeat until you get it to the size you want.
    

I usually cut it 1/4-inch thick to serve as hors d’oeuvres. If I’m eating it by myself, I don’t bother cutting it. I just grab the roll and start noshing.

umma’s picnic-ready kim bop (kim bap), kimchi version

Ingredients

1. •1 Packet of nori sheets (Uncut, unflavored and not roasted)
   

2. •2 Cups white rice, cooked
   

3. •1/2 Cup kimchi, chopped
   

4. •1 Tablespoon kochu jang (Korean red pepper paste)
   

5. •1 Tablespoon sesame seed oil
   

6. •1 Teaspoon sesame seeds
   

7. •1 Teaspoon salt
   

8. •2 Eggs
   

9. •Salt and pepper to taste
   

10. •3 Stalks scallions, sliced
    

11. •2 Teaspoons vegetable oil
    

12. •1/4 Cup pickled ginger, julienned
    

13. •1/3 Cup pickled jalapenos, chopped
    

14. •1/3 Cup cilantro
    

15. •3 Leaves read leaf lettuce, shredded
    

16. •1 Avocado, cut into strips
    

Directions

Cook the rice according to package directions.

Let the rice cool a bit and transfer to a large mixing bowl. Add kimchi, kochu jang, sesame see oil , sesame seeds, salt, and 1 stalk scallions. Gently fold the rice until all ingredients are combined. Don’t over mix as it could make the rice mushy. Set aside.

In a small bowl, add the eggs, 2 stalks of scallions, salt and pepper. Whisk until combined. Heat a skillet and add 1 teaspoon oil. Add half of the egg mixture and cook for about 2 minutes. Do not overcook. Flip and repeat. Add another tablespoon of oil and repeat. Cut the egg into strips. Set side.

Putting It All Together

Spread the rice mixture on the nori. Layer one line of eggs, ginger, jalapenos, cilantro, lettuce and avocado. Roll kim bop and cut into bite-size pieces.

Rolling the Kim Bop (Kim Bap)

Rolling kim bop is the same as rolling sushi.

1. •In a bowl large enough to dunk your fingers fill it with warm water. Set the bowl next to your work station.
   

2. •Place a nori sheet, shiny side up, on top of the sushi rolling mat.
   

3. •Wet your fingers.
   

4. •Using your fingers, evenly spread about 1/2 cup of the rice mixture 3/4 way down the nori. Wet your fingers as necessary so that the rice doesn’t stick to them. 
   

5. •Layer eggs, lettuce, avocado, ginger, cilantro and jalapenos.
   

6. •Grab  the left and right edges of the mat with your thumb, index and middle fingers.
   

7. •Fold a 1/4-inch of the mat and nori over the top. Push down gently with your palm.
   

8. •Using the mat, slightly push down as you roll it away from you.
   

9. •Once the kim bop is rolled and the mat is still wrapped around the kim bop, gently squeeze it to make sure it’s sealed.
   

10. •Wet a sharp knife and cut the roll in half. Repeat until you get it to the size you want.
    

I usually cut it 1/4-inch thick to serve as hors d’oeuvres. If I’m eating it by myself, I don’t bother cutting it. I just grab the roll and start noshing.

umma’s refreshing oi naeng guk (oi nang guk)

Ingredients

1. •1 Large cucumber, matchsticks
   

2. •2 Cloves garlic, finely minced
   

3. •1 Scallion, chopped
   

4. •1 Red chili pepper, seeded and chopped
   

5. •2 Teaspoons salt
   

6. •1 Teaspoon fish sauce
   

7. •2 Teaspoons distilled vinegar
   

8. •1 Tablespoon sugar
   

9. •1/2 Teaspoon kochu garu (Korean hot pepper powder)
   

10. •1 Teaspoon sesame seeds
    

11. •2 Cups water
    

Directions

In a mixing bowl, add all ingredients except water and thoroughly mix. Pour in a little bit of water at a time, stirring after each pour.

Add 5-8 ice cubes and serve with rice.

umma’s special occasion jahp che (jap che)

Ingredients

1. •1 Bag potato noodles
   

2. •2 Cups flank steak in strips
   

3. •1 Large onion, diced
   

4. •6 Cloves garlic, minced
   

5. •2 Tablespoons canola oil
   

6. •2 Tablespoons dark sesame seed oil
   

7. •2 Bunches of spinach
   

8. •2 Cups mushrooms
   

9. •2 Large carrots, shredded
   

10. •2 Eggs fried and cut into strips
    

11. •1 Tablespoon sesame seed
    

12. •Salt and pepper to taste
    

Directions

Fill a large pot with water and bring to a boil. Add noodles and cook for about 8 minutes. Drain and rinse in cold water. Using kitchen shears, cut several times. To keep noodles from sticking together, toss them in 2 tablespoons sesame seed oil and 3 tablespoons soy sauce. Set aside.

Meat Directions

Whisk together 1/3 cup of brown sugar and 1/4 cup of soy sauce. Saute 2 cloves of garlic and onions in canola oil until onion is opaque. Add the meat and stir until brown. Add sugar, soy sauce mixture, salt and pepper and stir until meat done, about 3-4 minutes. Put in a large mixing bowl big enough to combine all ingredients.

Spinach Directions

Boil at least 5 cups of water in a pot. Put the spinach in the pot, roots first, and blanch quickly. Immediately rinse in cold water. To make sure I don’t over blanch the spinach, I boil the water and pour it over the spinach in the colander and immediately rinse it.

Squeeze out excess water and chop into bit size pieces. You want the spinach to be as dry as possible. Add the spinach to the bowl.

Mushrooms Directions

Heat a large skillet on medium heat and add oil. Add garlic and onions saute until onion is soft, about 2 minutes. Add mushrooms, 1 tablespoon soy sauce, 1 teaspoon black pepper and 1 teaspoon sesame seeds.  Cook for 1-2 minutes. You don’t want to overcook the mushrooms. Add the mushrooms to the bowl.

Carrots Directions

In the same pan used to cook the mushrooms, add oil, garlic, onions and carrot. Saute on medium heat until onion is soft, about 2 minutes. Add 1 teaspoon salt and teaspoon black pepper.  Cook for 1-2 minutes. Add the carrots to the bowl.

Add the noodles to the bowl. Drizzle in the rest of the sesame seed oil and soy sauce. Season with salt and pepper. Mix gently until all ingredients are thoroughly combined. I usually use my hands to fold the ingredients together.

Top with egg strips and serve with other bahn chan and rice.

umma’s stuffed peppers, korean style

Ingredients

1. •25-30 green hot finger peppers, cut in half and seeded
   

2. •1/2 Pound Lean Ground Beef
   

3. •1/2 Pound Lean Ground Pork
   

4. •8 Cloves garlic, minced
   

5. •1 Medium red onion, diced
   

6. •1 Carrot, diced
   

7. •2 Teaspoons ground black pepper
   

8. •1 Teaspoon beef dashida
   

9. •1 Tablespoon salt
   

10. •3 Scallions, chopped
    

11. •1-2 Cup(s) all-purpose flour
    

12. •4-5 Eggs, beaten
    

13. •1/3 Cup vegetable oil
    

Directions

Wash the peppers. Cut them in half and clean out the seeds.

Be sure to wear plastic/disposable gloves to protect your fingers and

never touch your eyes after working with peppers. Make sure the

peppers are dry. Set aside.

In a large bowl, beat the eggs with a fork. Set aside.

Stuffing

In a large mixing bowl, add the beef, pork, garlic, onion, carrots, black pepper, dashida and salt. Roll up your sleeves and get your hands in there. Mix until thoroughly combined. Add the scallions and fold several times.

Stuff the peppers with the mixture taking care to evenly spread the stuffing from one end of the pepper to the other. Press down gently and flatten. You don’t want to overstuff the peppers.

Pour the flour on a large platter. Gently roll the stuffed peppers and coat. Shake off excess flour. 

Heat a griddle or a frying pan on medium heat and coat with vegetable oil. Dip the peppers in the egg and let the excess egg drip off before placing the peppers on the griddle. Make sure the peppers are evenly spread across the griddle or pan and not touching. You don’t want them sticking to each other. Let them cook for about 2-3 minutes on one side, or until they’re golden brown. Flip and repeat.

Transfer to a plate lined with paper towels and let them rest for a few minutes. Serve with dipping sauce.

Dipping Sauce

Ingredients

1. •2 Tablespoons soy sauce
   

2. •1 Teaspoon vinegar
   

3. •1 Tablespoon red pepper powder (kochu garu)
   

4. •1 Teaspoon toasted sesame seeds
   

Directions

Combine all ingredients and mix using a fork.

nadya’s processor-free tabbouleh

Ingredients

1. •2 Bunches parsley, finely chopped
   

2. •2 Bundles scallions, chopped
   

3. •1 Bunch fresh mint, chopped
   

4. •1/2 – 3/4 Cup fine grind bulgur wheat (wheat germ)
   

5. •3 Medium size tomatoes (Or less if desired), chopped
   

6. •1/4 Cup extra virgin olive oil
   

7. •Juices from three lemons/2 Teaspoon allspice
   

8. •1/2 Teaspoon black pepper
   

9. •1/2 Teaspoon salt
   

Directions

Wash, drain, and soak wheat germ until soft. Set aside.

In a large mixing bowl, parsley, scallions, and mint.  For a softer taste, use less of the white part of the scallions.

Squeeze wheat germ until all moisture is removed. Add to the bowl and mix until thoroughly combined.

Add chopped tomatoes, olive oil and lemon juice. Season with allspice, black pepper and salt. Gently mix, taste, mix, and taste some more.

Enjoy with a hearty lettuce like Romaine or Syrian bread.

        

Nadya’s Remembrance: The many times we chopped and chopped, kept sampling for the correct seasoning, and enjoyed as with loved ones like nana, Kris, Mark and Kate.

nadya’s lips puckering lemon/garlic salad

Ingredients

1. •1 Bunch leafy lettuce (I usually use red leaf.)
   

2. •2 Garlic cloves, finely minced
   

3. •2 Scallions, chopped
   

4. •Half red onion, sliced
   

5. •1 Red bell pepper, sliced
   

6. •1 Cucumber, sliced
   

7. •2 Roma tomatoes, sliced
   

8. •1/2 Cup Kalamata olives
   

9. •2 Tablespoons capers
   

10. •6-10 Whole banana peppers (You can also you pre-sliced peppers.)
    

11. •1 Cup fresh parsley, chopped
    

12. •2 Tablespoons fresh basil, chopped
    

13. •1 Tablespoon fresh mint, chopped
    

14. •Juice from 2 lemons
    

15. •3 Tablespoons balsamic vinegar
    

16. •1/4 Cup extra virgin olive oil
    

17. •1/2 Cup feta cheese
    

18. •Salt and pepper to taste
    

Directions

In a medium glass bowl, whisk together the balsamic vinegar, olive oil, garlic, salt and pepper.

In a salad bowl or a large mixing bowl, combine all ingredients. Drizzle the balsamic mixture and lemon juice on top. Toss thoroughly. Crumble the feta cheese on top and serve.

nana’s guilt-free baba ghanoush

I love this dish because I can eat and eat and eat and tell everyone how good I’m doing on my healthy diet plan. Rich in calcium, magnesium, phosphorus, potassium, calcium and vitamins A, B, C and K, this is a guilt-free dish.

Ingredients

1. •1 Eggplant
   

2. •2 Tablespoon tahini
   

3. •Juice from 2 lemons
   

4. •2 Cloves garlic
   

5. •1/4 Teaspoon Salt
   

6. •Extra virgin olive oil (Optional)
   

Directions

Split eggplant in half vertically. Broil until soft and watery. When it’s cool enough to handle, peel the skin. Place peeled eggplant into a bowl and mash.

In a small bowl or with a mortar and pestle, pound garlic with the salt. Add tahini and lemon juice. Mix until thoroughly combined.

Pour on top of the eggplant. Mix well.

Transfer to a serving dish, drizzle the olive oil on top and garnish with parsley.

Enjoy with Syrian bread.

To serve as an hors d’oeuvre, cut the Syrian bread into little wedges for dipping.

Nadya’s Remembrance: This dish is always one which nana has on her table with kibbeh or squash and grape leaves. It always tastes great, but don’t breathe on anyone who hasn’t eaten it!

nana’s hidden gem emshudera

Ingredients

1. •1 Cup lentils
   

2. •6 Cups water
   

3. •2 Large onions, minced
   

4. •1/3 Cup rice
   

5. •1 Teaspoon salt
   

6. •1 Teaspoon black pepper
   

7. •1/4 Cup extra virgin olive oil
   

Directions

In a large pot, bring water to a boil. Add lentils and cook for 1-2 minutes. In the meantime, saute the onions in olive oil until brown.

Add onions, rice, salt and dash of pepper to lentils. Add a dash of black pepper. Cook for 20-25 minutes or until firm. 

Enjoy with turnips and Syrian bread.

Nadya’s Remembrance: Emshudera is a dish everyone dislikes as a child and then grows up to love as an adult. If you love it, you've arrived! It is an excellent dish for vegetarians or anyone who wants protein, good taste, and a filling but light cuisine.

wicked easy hummus

Ingredients

1. •1 Can chickpeas (Cici beans)
   

2. •2 1/2 Tablespoon Tahini
   

3. •Juice from 2 lemons
   

4. •2 Cloves of garlic, pureed
   

5. •1/4 Teaspoon of salt
   

6. •Olive oil for drizzling
   

7. •1 Teaspoon parsley
   

Directions

Drain the chickpeas reserving about 3/4 cup of the liquid.

        

Place the chickpeas and 3/4 cup liquid into a blender and blend until almost smooth.

Using a mortar and pestle, pound the garlic with a little salt. If you don’t have a mortar and pestle, just use an unbreakable bowl and the end of the knife handle.  Add the Tahini and the lemon juice on top of garlic and mix. Pour the mixture into the blender and blend until smooth.

        

Put into a serving dish, sprinkle with paprika and garnish with parsley. Drizzle the olive oil on top and sprinkle with parsley.

        

Enjoy with Syrian bread. You can cut Syrian bread into little wedges for dipping if served as hors d’oeuvre.

Nadya’s Remembrance: This dish is another one, which nana always has on her table. As a child I didn’t like it--too strong, I guess. As an adult, I love it!