nadya’s lemon/garlic lips puckering 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
    

11. pre-sliced peppers.)
    

12. •1 Cup fresh parsley, chopped
    

13. •2 Tablespoons fresh basil, chopped
    

14. •1 Tablespoon fresh mint, chopped
    

15. •Juice from 2 lemons
    

16. •3 Tablespoons balsamic vinegar
    

17. •1/4 Cup extra virgin olive oil
    

18. •1/2 Cup feta cheese
    

19. •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.

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.

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.

haem’s chopped salad, korean style

Ingredients

1. •1 Romaine lettuce, chopped
   

2. •2 Cups of Korean barbeque chicken (See recipe below)
   

3. •1 Red onion, chopped
   

4. •1 Cucumber, chopped
   

5. •2 Carrots, chopped
   

6. •1 Cup cherry tomatoes, cut in half
   

7. •1/3 Cup of marinated artichoke hearts, drained & chopped
   

8. •1/2 Cup Heart of palm, drained  & chopped
   

9. •1 Cup of chickpeas, drained
   

10. •2 Scallions, chopped
    

11. •1/4 Cup parsley, chopped
    

12. •1 Teaspoon mint, chopped
    

13. •1 Teaspoon basil, chopped
    

Directions

Snap off the leaves of the lettuce, clean and dry thoroughly. Use a salad spinner or paper towels. Stack the leaves on a cutting board. Cut lengthwise into long strands and chop.

Cut the cucumber in half lengthwise and remove the seeds. Cut into strips and chop.

Cut the carrots in half and then in half lengthwise into strips. Chop into cubes.

Put all ingredients into a large bowl. Evenly drizzle the dressing and toss until thoroughly combined.

Dressing

1. •2 Cloves of garlic, finely chopped
   

2. •2 Tablespoons white wine vinegar
   

3. •1/3 Cup of extra virgin olive oil
   

4. •Salt and pepper
   

In a mixing bowl, whisk together all ingredients.

Korean Barbeque Chicken Ingredients

1. •2 Chicken breasts, cut into 2-inch strips
   

2. •1/3 Cup soy sauce
   

3. •1/4 Cup brown sugar
   

4. •1/4 Cup honey
   

5. •1 Tablespoon rice vinegar
   

6. •1 Tablespoon peanut oil
   

7. •5 Cloves of garlic, minced
   

8. •1 Medium onion, sliced
   

9. •4-5 Scallions, cut into 2-inch lengths
   

Directions

In a mixing bowl, whisk together the soy sauce, brown sugar, vinegar, peanut oil, and garlic.

In a large glass bowl with a lid or a 1-gallon Ziploc bag, add the chicken, scallions, onions and marinade. Mix until thoroughly combined. If using a Ziploc bag, massage the bag until the thoroughly combined. Refrigerate for at least 2 hours.

For best results grill the chicken. I usually use a table-top burner. You can also fry it in a skillet. Heat the grill and place the chicken on one side for 5-6 minutes. Flip and grill for another 4-5 minutes, covered.

Chop, add to the salad, toss and serve.

Serves 6-8

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.

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.

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.

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.

goes with anything soy sauce

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.

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 and other bahn chan.