umma’s set your lips on fire bi bim naeng myeon (nang myun)

Ingredients

1. •1 Bag of buckwheat noodles
   

2. •1/4 Cup kochu jahng
   

3. •2 Tablespoons soy sauce
   

4. •4 Cloves garlic, finely minced
   

5. •2 Tablespoons distilled vinegar
   

6. •3 Tablespoons white sugar
   

7. •2 Tablespoons kochu garu
   

8. •1 Teaspoon sesame seeds
   

9. •2 Tablespoons dark sesame seed oil
   

10. •2 Scallions, chopped
    

11. •2 Cucumbers, julienned
    

12. •1 Asian pear, sliced
    

13. •1 Cup red onion, thinly sliced
    

14. •2 Hard-boiled eggs, cooked for 4 minutes, sliced
    

Noodles Directions

1 Bag of buckwheat noodles (You don’t need the soup base or the wasabi oil for this dish.)

Cook the noodles as directed. When the water starts foaming, grab a handful of ice and throw it in the pot. It will keep the water from boiling over.  I like my noodles al dente and cook them for only 3 minutes. Be sure to drain and rinse the noodles in ice-cold water immediately. These noodles cook quickly and get mushy easily. Separate the noodles by rolling them into four equal batches. Set aside.

Sauce Directions

1. •1/4 Cup kochu jahng
   

2. •2 Tablespoons soy sauce
   

3. •4 Cloves garlic, finely minced
   

4. •2 Tablespoons distilled vinegar
   

5. •3 Tablespoons white sugar
   

6. •2 Tablespoons kochu garu
   

7. •1 Teaspoon sesame seeds
   

8. •2 Tablespoons dark sesame seed oil
   

9. •2 Scallions, chopped
   

In a mixing bowl, whisk all ingredients until smooth. Set aside.

Topping

1. •2 Cucumbers, julienned
   

2. •1 Asian pear, sliced
   

3. •1 Cup red onion, thinly sliced
   

•2 Hard-boiled eggs, cooked for 4 minutes, sliced

Putting It All Together

In 4 large serving bowls, add the noodles. Pour 2-3 tablespoons of the sauce and top with some cucumbers, pears and egg slices. If you want your noodles spicier, add more sauce but be aware, it will set your lips on fire.

aunt joyce’s orzo with roasted veggies

Ingredients

1. •1/2 Pound orzo
   

2. •1 Small eggplant, peeled and diced into 3/4-inch pieces
   

3. •1 Red bell pepper, 1-inch diced
   

4. •1 Yellow bell pepper, 1-inch diced
   

5. •1 Red onion, peeled and 1-inch diced
   

6. •2 Garlic cloves, minced
   

7. •1/3 Cup good olive oil
   

8. •1  1/2 Teaspoon Kosher salt
   

9. •4 Scallions, minced (white and green parts)
   

10. •1/4 Cup pine nuts, toasted
    

11. •3/4 Pound feta, (Optional, crumbled or 1/2-inch diced)
    

12. •1/4 Cup fresh basil leaves, cut into thin strips
    

Directions

Preheat oven to 425 degrees F.

In a large pot, bring water add salt and orzo. Cook or 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Set aside.

On a large baking sheet, toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt and pepper. Roast for 40 minutes, until browned, turning once with a spatula.

Add roasted vegetables to the orzo, scraping all the liquid and seasonings from roasting pan into the pasta bowl.

Dressing Ingredients

1. •1/3 Cup freshly squeezed lemon juice (2 lemons)
   

2. •1/3 Cup extra virgin olive oil (optional)
   

3. •1 Teaspoon kosher salt
   

4. •1/2 Teaspoon freshly ground black pepper
   

Directions

Whisk together all ingredients.

Putting It All Together

Drizzle the dressing on top of the orzo and vegetables mixture. Add scallions, pine nuts, feta and basil. Toss until all ingredients are mixed.

Serve at room temperature

cool as a cucumber soba noodles

Ingredients

1. •4 Bunches soba noodles
   

2. •1 Large cucumber, matchsticks
   

3. •2 Cloves garlic, finely minced
   

4. •1 Scallion, chopped
   

5. •1 Red chili pepper, seeded and chopped
   

6. •2 Teaspoons salt
   

7. •1 Teaspoon fish sauce
   

8. •2 Teaspoons distilled vinegar
   

9. •1 Tablespoon sugar
   

10. •1/2 Teaspoon kochu garu (Korean hot pepper powder)
    

11. •1 Teaspoon sesame seeds
    

12. •2 Cups water
    

Directions

Cook soba noodles according to package directions. Drain and rinse with cold water.

Set aside.

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 over noodles.

dad’s kahl guk su (kal guk su) with homemade noodles

Noodles Ingredients

1. •2 Cups all purpose flour
   

2. •1/2 Cup water
   

3. •1 Teaspoon salt
   

Soup Stock Ingredients

1. •6 Cups chicken stock
   

2. •1 Pound clams (See cleaning tips below)
   

3. •1 Tablespoon vegetable oil
   

4. •5 Cloves of garlic, minced
   

5. •1 Red onion, chopped
   

6. •1 Russet potato, cubed
   

7. •1 Zucchini, matchsticks
   

8. •3 Scallions, biased cut
   

9. •2 Tablespoons salt
   

10. •1 Tablespoon black pepper
    

11. •1 Egg, slightly beaten
    

12. •1/2 Cup Goes with Anything Soy Sauce Condiment
    

13. •1 Sheet nori, crushed
    

Noodles Directions

In a large mixing bowl, combine the ingredients. Fold the mixture until thoroughly combined. On a clean work space, sprinkle extra flour and knead the dough until smooth.

Pinch off enough dough to form a 2-inch ball. Using a rolling pin, roll out the dough into a thin disc (about 1/2-inch or thinner). Sprinkle flour on the disc and fold it in half. Sprinkle more flour on the folded disc and fold it in half again. Slice the folded disc into 1/4-inch strips. The thinner the better.

Once the dough is cut into strips, using your fingers, shake the noodles loose and set aside. Repeat with the remaining dough.

Soup Directions

Place the cubed potatoes in a large bowl and fill it with cold water. Let it sit for about 5 minutes. Rinse and drain the potatoes at least 3 times. Set aside.

Place the clams in a large pot. Add enough cold water to submerge the clams and soak for 30 minutes.  See clam cleaning instructions below. Set aside.

In a large pot, heat vegetable oil. Add garlic and onions and saute until onion is soft, about 3 minutes. Add the chicken stock and bring to a boil. Lower the heat, cover and let it simmer for 15 minutes. Add the potatoes and cook for another 5-7 minutes or until the potatoes are still firm but soft enough to poke. Add the clams and zucchini, season with salt and pepper and cook for 5 minutes. Add the noodles and let it simmer for 3-5 minutes or until the noodles are done. It depends on the thickness of the noodles. Add the scallions and egg. Fold gently.

Serve in a large bowl. Top off with the crushed nori and Goes with Anything Soy Sauce Condiment.

Serve immediately.

How to Clean Clams:

1. •Discard clams with broken, chipped or open shells.
   

2. •In a large pot, add enough fresh water to submerge the clams and 3-4 tablespoons of cornmeal. Do not add salt as this will kill the clams. Soak for 30 minutes. Clams filter water through their systems and by soaking them in fresh water, the clams pump out the salt and sand on their own.
   

3. •Using a slotted spoon or tongs, take out the clams. Do not pour them out using a strainer. This will only add the salt and sand back into the clams.
   

4. •Scrub the clams to clean of other debris that may be on the shell.
   

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.

hj’s veggies & tofu vermicelli extravaganza

Ingredients

1. •4 Ounces Asian vermicelli noodles
   

2. •2 Tablespoons hoison
   

3. •1 Tablespoon sriracha sauce
   

4. •1 Tablespoon sugar
   

5. •1 Teaspoon brown sugar
   

6. •1 Teaspoon chili garlic sauce
   

7. •2 Tablespoons soy sauce
   

8. •1 Tablespoon sesame seed oil
   

9. •8 Ounces firm tofu, cut into 1-inch squares
   

10. •1 Zucchini, cut lengthwise
    

11. •2 Tablespoons canola oil
    

12. •3 Cloves garlic
    

13. •1 Small yellow onion, sliced
    

14. •2 Stalks Chinese broccoli
    

15. •1 Korean red pepper
    

16. •1 Cup shitake mushrooms sliced
    

17. •1 Cup mung bean sprouts
    

18. •2 Red leaf lettuce leaves, shredded (cut down the middle lengthwise and cut into          1- inch strips)
    

19. •1 Cucumber, julienned
    

20. •2 Scallions, shredded
    

21. •2 Tablespoons basil
    

Directions

Place the vermicelli noodles in a large bowl. Pour enough boiling water to submerge the noodles. Let it soak for 5-8 minutes or until the noodles are soft. Drain and rinse in cold water. Set aside.

Rinse and drain the mung bean sprouts at least three times. Snip off the ends. Place in a colander and let it dry.

Whisk together hoison, sriracha, both sugars, chili garlic, soy sauce, and sesame seed oil. Set aside.

Heat a large non-stick frying pan, add 1 tablespoon canola oil and tofu. Season with salt and pepper. Cook for about 2 minutes and then flip. Cook for another 2 minutes or until golden brown. Transfer to a plate lined with paper towels. Set aside.

In the same pan, add zucchini. No need to add more oil if you’re using a non-stick pan. Season with salt and pepper. Cook until the zucchini is soft. Set aside.

Cut the Chinese broccoli, separating the stalk from the leafy parts. Set aside.

Heat the same pan on medium heat and add canola oil. Stir in garlic and onion. Saute until onion is soft. Add Chinese broccoli stalks and Korean red peppers. Saute for 3 minutes. Add the leafy parts and mushrooms. Cook for another 3-4 minutes.

Putting It All Together

On a plate or a bowl, place a cup of vermicelli noodles. Top with Chinese broccoli mixture. Layer with tofu, zucchini, mung bean sprouts, lettuce and cucumbers. Sprinkle scallions and basil. Drizzle hoison mixture evenly.

Serves 4

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.

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. •3 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.

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.

nana’s guilt-free baba ghanoush

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.

nadya’s addictive loubia b’zeit (beans with oil)

Ingredients

1. •1-2 Pounds fresh green string beans
   

2. •3 Large onions
   

3. •2 Potatoes cut into medium sizes (Optional)
   

4. •2 Cloves garlic, minced
   

5. •1 (8 ounces) can whole tomatoes
   

6. •2 Tablespoons tomato paste
   

7. •1 Cup tomato sauce
   

8. •1 Cup water
   

9. •1 Teaspoon salt
   

10. •1 Teaspoon black pepper
    

11. •Extra virgin olive oil
    

Directions

Snap the ends of green beans and wash in cold water. Set aside.

In a large pot, saute the onions and garlic in olive oil. Add potatoes and brown and stir for another 2 minutes. Add fresh green beans, sprinkle salt and toss or stir until wilted. Add tomatoes, tomato paste, tomato sauce and water. Season with black pepper.

You can also use a pressure cooker. Saute the onions, garlic and potatoes before adding to the pressure cooker with the rest of the ingredients.

        

Cook until beans are soft and sauce is cooked, about 12 -15 minutes in a pressure cooker and about 35-45 minutes in a pot.

        

Note: For meat lovers, add lamb to this dish. Cut 6 - 8 ounces of lamb into chunks. Cook the meat in butter until tender and add to the pot.

        

Enjoy with rice sprinkled with a bit of cinnamon on top.

Nadya's Remembrance: This dish brings forth memories of snapping around the table and serving this dish to any company we had -- especially our vegetarian friends.

nadya’s sunday lentils and swiss chard soup

Ingredients

1. •1 Cup brown lentils, rinsed
   

2. •4 Cups water
   

3. •4 Cups chicken broth or low-sodium broth
   

4. •1 1/2 Teaspoon salt
   

5. •3 Tablespoons olive oil, plus more for serving (optional)
   

6. •1 Large onion, finely chopped
   

7. •Pinch of crushed red pepper
   

8. •4 Cloves garlic, finely chopped
   

9. •1/2 Cup coarsely chopped cilantro
   

10. •1 Bunch green Swiss chard (1 1/4 pounds), ribs removed and
    

11. reserved for another use, leaves coarsely chopped
    

12. •1/3 Cup fresh lemon juice
    

13. •Freshly ground pepper
    

Directions

In a medium saucepan, combine the lentils with the water, broth and salt and bring to a boil. Cover partially and cook over moderately low heat until the lentils are barely tender, about 25 minutes.

        

Meanwhile, heat the 3 tablespoons of olive oil in a large skillet. Add the onion, crushed pepper and a pinch of salt and cook over moderately high heat, stirring occasionally, until the onion is lightly browned, 7 to 8 minutes. Add the garlic and cilantro and cook for 1 minute. Gradually add the chard leaves and cook, stirring occasionally, until wilted, about 3 minutes.

        

Add the chard to the lentils, cover partially, and simmer until thickened, about 15 minutes. Stir in the lemon juice and season with salt and pepper. Ladle the soup into bowls, season with pepper and olive oil and serve.

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.

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.

snowy monday morning quiche

Ingredients

1. •2 Tablespoons unsalted butter
   

2. •3 Tablespoons olive oil
   

3. •3 Cloves garlic, chopped
   

4. •1 Small onion, chopped
   

5. •2 Shallots, sliced
   

6. •1 Large tomato, diced
   

7. •1 Bag of fresh spinach
   

8. •3 Scallions, chopped
   

9. •1 (6 ounce) package feta, crumbled
   

10. •1 (8 ounce) package shredded cheddar cheese
    

11. •1/2 Teaspoon nutmeg
    

12. •Salt and pepper to taste
    

13. •1 Pie crust (see recipe below)
    

14. •4 Eggs, beaten
    

15. •1/2 Cup skim milk
    

16. •Salt and pepper to taste
    

Directions

Preheat oven to 375 degrees F.

In a large skillet, melt the butter on medium heat. Add olive oil and sauté garlic, onion, and shallots until onion is soft, 5-7 minutes. Stir in tomatoes and cook for about 1 minute. Stir in spinach and mix until spinach is wilted. Add scallions, feta and 1/2 cup cheddar cheese and mix until combined. Season with salt and pepper. Spoon mixture into 9” piecrust.

        

In a medium bowl, whisk together eggs, milk, salt, pepper and nutmeg. Slowly add to the spinach mixture. Gently fork the mixture to make sure the eggs are evenly distributed and the spinach mixture is thoroughly coated.

        

Bake for 15 minutes. Layer on the rest of the cheddar cheese and bake for 35-40 minutes, until set in center. Cool for 10 minutes before serving.

Serves 6

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).

umma’s bedee 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 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, vegetarian

Ingredients

1. •3 Tablespoons vegetable oil                                       
   

2. •4 Ounces firm tofu, cubed
   

3. •10 Cloves of garlic, minced
   

4. •1 Large onion, diced
   

5. •2 Cups mung bean sprouts, chopped
   

6. •2 Large carrots, diced
   

7. •2 Cups button mushrooms, diced
   

8. •1 Large zucchini, diced
   

9. •4 Scallions, chopped
   

10. •1 Bunch buchoo (Korean chives), chopped
    

11. •1/2 Napa cabbage, diced
    

12. •2 Teaspoons ginger, grated
    

13. •3 Tablespoons salt
    

14. •2 Tablespoons ground black pepper
    

15. •2 Packets wonton wrap
    

16. •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 tofu. Season with salt and pepper. Cook for 3 minutes. Place the tofu 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, 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.

See below for wonton soup recipe.

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 for longer freezer life.

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
    

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.
   

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 special occasion jahp che or jap che (vegetarian)

Ingredients

1. •1 Bag potato noodles
   

2. •3 Tablespoons sugar
   

3. •1/3 Cup soy sauce plus 3 tablespoons for the noodles
   

4. •1 Large onion, diced
   

5. •6 Cloves garlic, minced
   

6. •2 Tablespoons canola oil
   

7. •2 Tablespoons dark sesame seed oil
   

8. •2 Bunches of spinach
   

9. •2 Cups button mushrooms
   

10. •2 Cups shitake mushrooms
    

11. •3 Large carrots, shredded
    

12. •2 Eggs fried and cut into strips
    

13. •1 Tablespoon sesame seed
    

14. •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 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

Whisk together 3 tablespoons sugar and 1/3 cup of soy sauce. Set aside. Saute 2 cloves of garlic and onions in canola oil until onion is opaque. Add the button and shitake mushrooms, the soy sauce mixture and season with pepper.  Cook for 2-3 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 sugar. 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 refreshing oi naeng 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.

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!

fall harvest courtyard kimchi

This kimchi recipe is named after one of my memorable moments in Korea.

The smell of kimchi is overpowering and will taint the taste of other food in your refrigerator. Most Korean homes have a separate refrigerator for the kimchi, usually kept in the garage. The smell can be pungent but the taste is irresistible. On top of that, it’s great for your health.

Health.com says kimchi is world’s healthiest food not only because it has vitamins A, B & C but also because of its healthy bacteria.

According to Associated Content:

“Because of the fermentation process and its ingredients, it has many nutrients. Garlic is heavily used, which helps you absorb vitamin B-12, and keeps your immune system high. You get a huge amount of Vitamin C (no orange juice needed!) from cabbage and spicy seasoning. You also receive carotene, which is converted into Vitamin A when eaten. Carotene also protects you from lung cancer.

Another huge benefit of garlic is lowering your cholesterol. Garlic also contains selenium, which keeps your skin and hair in tip-top condition. This lowers your cholesterol too!”

So stock up on boxes of Arm & Hammer and buy a bucket of kimchi.

Ingredients

1. •2 Medium-size Napa cabbages, cut into quarters
   

2. •2 Korean radishes, peeled and grated
   

3. •2 Cups course salt
   

4. •5-6 Cups hot pepper powder
   

5. •1 Cup fish sauce
   

6. •1 Onion, quartered
   

7. •2 Bulbs garlic, peeled
   

8. •1 3-inch ginger root, cut in half
   

9. •2 Bunches green onions, cut into 1-inch lengths
   

10. •1 Bunch buchoo (Korean chives), cut into 1-inch lengths
    

11. •2 Cups fresh oysters (Optional)
    

Directions

In a large bowl add the cabbage. Sprinkle 1 cup of salt all over the cabbage, ensuring all pieces of the cabbage is thoroughly covered.

In another large bowl, add the radish. Sprinkle 1 cup of salt all over the radish, ensuring all the radish is thoroughly covered.

Soak the cabbage and radish in salt for two hours. After two hours, turn the cabbage and mix the radish around and soak for another two hours.

After soaking, fill up the bowls with cold water and thoroughly rinse the cabbage and radish separately. Rinse and drain at least three times. Squeeze out as much water as possible.

Kimchi Stuffing

Add the hot pepper powder, fish sauce, onion, garlic and ginger in a food processor or blender until finely minced.

In a large bowl big enough to mix all of the ingredients including the cabbage add the hot pepper powder and the garlic mixture. Mix until it gets pasty. Add the green onions, Korean chives, radish and oysters and mix gently until thoroughly combined. If you’re using your hands, be sure to wear rubber gloves.

Putting It All Together

Be sure to wear rubber gloves to assemble the kimchi.

Spread a thin layer of the kimchi paste on each cabbage leaf, working from outside in, starting with largest leaf to smallest. When all the leaves have been spread with the stuffing, place it in an airtight glass jar with a lid. A 1-gallon jar works best. Firmly press the entire cabbage wedge with both hands.

Continue to pack the stuffed cabbage wedges into the jar, pressing down firmly after each one to remove any air bubbles.

Let it ferment in a cool place for 2 to 3 days. During the fermentation process, the kimchi juice may overflow. For easy clean up, place the jar on top of a baking sheet with edges or in a large pot.

Serving

Slice into 1-inch length pieces and serve with rice, noodles, beef, soup… the options are endless. Koreans eat kimchi with everything.

Refrigerate after opening.

Note: Kimchi can stain your cutting board. I have a separate cutting board for kimchi.