Saturday, December 17, 2016

Pa Jeon (Korean Scallion Pancakes)

I heated up some oil, heated some leftover spaghetti squash that I had, sliced a green onion and sauteed them. I scrambled two eggs and added about 3 T of potato starch (rice starch or sweet rice flour or even a gf flour blend would work) and mixed until the lumps were mostly gone. I poured it over the veggies and cooked it until the bottom was light brown and the top was "set"-ish. I CAREFULLY flipped it over and cooked the over side.


Monday, September 19, 2016

Fresh Garden Tomato Soup

Here is then general idea of what I did.  Unfortunately I did not measure anything.

About 4 cups of cherry, grape or Sunburst tomatoes
2 tablespoons of olive oil
2 teaspoons of fresh minced garlic
salt and pepper
organic oregano
organic thyme
organic marjoram
organic summer savoy

Heat olive oil in saute pan.  Add tomatoes to pan.  Keep heating on high which will allow the tomatoes to blister and pop.  Using a potato masher, mash the tomatoes once they have plumbed up and some have begun to pop.  Add the minced garlic.   Stir in the herbs to taste.  Using a emulsifier blender, blend until smooth.  Serve warm.

When I made this, I froze the tomatoes once they were cooked as we were leaving out of town.  Today I reheated the tomatoes and then blended the soup to make it creamy.

Monday, July 4, 2016

Corn, Watermelon Feta Cheese Salad

  • 3 ears sweet corn, husks and silks removed
  • 4 cups watermelon, seeded and diced
  • 1/4 cup feta, crumbled - use goat or sheep's milk
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons spearmint or mint, finely chopped
  • black pepper, to taste
  • salt, to taste


Cook corn in hot boiling salted water for 5 minutes.  Remove and allow to cool.  Chop watermelon, crumble feta and chop mint while corn cools.  Cut corn from cob.  Discard cobs.  Toss corn, watermelon, and crumbled feta in a large salad bowl.  Whisk together rice wine vinegar, olive oil, chopped mint in a small bowl.  Salt and pepper to taste.  Toss salad with dressing until thoroughly dressed. Cover and chill for about one hour until ready to eat.

Monday, January 11, 2016

Yummy Chili

4 tsp olive oil
4 cloves garlic, minced
2 peppers, diced
1 celery stalk, chopped finely
1 c chopped, sweet onions
1 1/2 pound ground meat (beef, chicken or turkey)
1 T all purpose flour * GF Note below
4 T tomato paste or catsup (if using, catsup omit brown sugar)
1T chili powder
1 1/2 t cumin
2 tsp brown sugar (see note above)
1 t oregano
1/2 t cinnamon
3 - 4 c. broth, depending on how "soupy" prefer (beef or chicken)
1 can of drained, rinsed white cannellini beans

Heat oil in Dutch oven.  Add garlic, peppers, celery and onions.  Saute until soft.  About 5 minutes.  Add meat and saute until "just" done.  Sprinkle with flour.  Stir to coat meat.  Add remaining ingredients and cook at least 30 minutes until done.

Note:  any kind of pepper will work in this chili.  I have used poblano and bell peppers as well as any combination of them.

GF note:  If making this gluten free, used some potato starch instead of all purpose flour.  Cook for 2 minutes until meat is a little brown.