Homemade Kimchi... it's easier than you may think!

I find it ironic that I never made kimchi in the entire two years I lived in Korea... it would have been cheaper to make I am sure. But, as I live in the epicenter of Dallas' asian markets, it is not hard to find all the ingredients I need to get started. So, let me just preface this with DO NOT START YOUR KIMCHI AT 7PM (yep, made that mistake.). Start it in the morning or EARLY afternoon. For working peeps, this could make for a fun Saturday morning activity... in fact, invite a few kimchi loving friends over and just make a big batch to split. Why not?!

This recipe claims to serve 10, but I think it ends up stretching a little further than that.

INGREDIENTS:
1 head napa cabbage
salt (Korean salt is preferable, but kosher or course sea salt will do well, don't use regular table salt or you will end up with overly salty kimchi)

Marinade:
1/4 C course sea salt
5 T water
2 T table salt

Seasoning:
2 oysters (optional, I didn't add these)
1/2 daikon (large Korean white radish) peeled and thinly sliced, or grated
1/4 C small green onions, diced
7 galic cloves, minced
1 inch piece of peeled ginger, minced or grated (about 1- 1 1/2 T)
1/2 onion, finely diced
1/2 asian pear, peeled and finely diced
3 large korean green onions, chopped (about 4 C chopped regular green onions)
1/4- 1/3 C Korean chili powder (I used 1/3 and it was still a little weak so I may
add an extra 1-2T next time)
1 tsp sugar
1/2 C fish sauce(should be transparent and slightly brown, NOT cloudy/merky)
1 red chili, finely sliced
1/2 C water

Directions:
1. Cut the napa cabbage length-wise in quarters, you can keep the core intact if you want to keep the piece as a whole. I cut the core out to help get the marinade in between all the pieces more evenly and I think it turned out just fine. In fact, that was one of the main complaints on many of the recipes I viewed..... that the tips were really salty while the stalks were not, so to even out the flavors, just chop the hard core out. Then place in a large bowl (or clean sink) and cover with cold water. Add 2 T sea salt or Korean salt and let soak for about 2 hours.

2. Drain the cabbage and THOROUGHLY rinse 3 times with cold water, as well as your bowl or sink. Then, message cabbage with salt marinade, making sure to coat all leaves (in between if leaving core intact) and leave to stand for about 3 more hours.

3. Meanwhile, prepare your seasoning by combining all your chopped ingredients,fish sauce, sugar,chili powder and water in a large bowl. Set aside.

4. Drain the softened cabbage and THOROUGHLY rinse 3 times with cold water.Once most liquid is drained, place in seasoning bowl and toss until thoroughly coated.

5. Place in clean airtight container and leave to stand at room temp overnight or about 5-8 hours. ( I put two layers of plastic wrapp over the opening before tightening the lid on to help seal and keep the smell confined... I also used a glass container as it keep smells in better than plastic tupperware.)

6. Place in refrigerator for minimum of 24 hours and then enjoy. :) I let mine do it's thing for at least 48 hours before trying and upon trial, the flavors were very evenly dispersed and oh so tasty! Enjoy!

To serve, I simply pulled out the desired amount of kimchi onto a cutting board and gave it a rough chop before serving. (Keeping the leaves whole helped to preserve some of the crunch, since the brining/marinade process softened all the edges. Less edges= less soft spots!)

We had both fresh and sauted kimchi at the taste testing and both were fabulous, so go forth and make kimchi. The hardest part is waiting!

ovenlesschef.
modified slightly from a recipe in "The Food and Cooking of Korea" by Young Jin Song

Another aside: I had extra radish, so I diced it into 1/2 inch cubes and used some of the excess seasoning to make a small batch of radish kimchi, following the same steps 1-6 with the radish as well. It made a nice refreshing little kimchi.

Persimmon, Orange, and Pomegranate Salad

image courtesy bhg.com


Persimmon, Orange, and Pomegranate Salad

ingredients
1 pomegranate
2 large persimmons
5 cups salad greens (I like a mixture of spinach and lettuce)
6 tablespoons thinly sliced green onions
1 recipe Persimmon Vinaigrette
4 medium navel oranges, peeled and thinly sliced*

directions
1. Score an "X" into the top of the pomegranate. Break apart into quarters. Working in a bowl of cool water, immerse each quarter; use your fingers to loosen the seeds from the white membrane. Discard peel and membrane. Drain the seeds; set aside.
2. Cut each persimmon in half; remove core. Slice into 1/4- to 1/2-inch-thick slices.
3. In a large bowl combine lettuces and green onions. Drizzle 1/2 cup of the Persimmon Vinaigrette over salad; toss to coat.
4. To serve, arrange greens on six chilled salad plates. Arrange persimmons and oranges on top of greens, tucking a few in and under leaves. Sprinkle with pomegranate seeds. Pass the remaining Persimmon Vinaigrette.

*
If desired, substitute two grapefruits for the oranges or use a combination of oranges and grapefruit.

You can make the dressing ahead of time. Place vinaigrette in an airtight container. Seal; chill for up to 3 days.

Persimmon Vinaigrette (You will need a blender, or finely mince persimmon and onion)

Yield: 1-1/4 cups
ingredients
1 large persimmon
1/3 cup olive oil
1/4 cup red wine vinegar
1 1/2 teaspoons orange zest
2 tablespoons orange juice
1 tablespoon honey
1/2 medium red onion, chopped
1/2 teaspoon Dijon-style mustard
Dash ground cinnamon or gound allspice
Dash ground black pepper

directions
Persimmon Vinaigrette::
1. Remove the core from persimmon; cut in half. Scoop out pulp (you should have about 1/3 cup), discarding skin. Place pulp in a blender or food processor. Cover and blend or process until smooth. Add olive oil; red or white wine vinegar; orange zest; orange juice; honey; onion; mustard; cinnamon; and pepper. Cover and blend or process until smooth. Makes about 1-1/4 cups.

You could easily serve with pan seared chicken or better yet, grab a rotisserie at the store!

~The ovenlesschef

Thanksgiving Crunch Time:

Tis the season... for Thanksgiving gatherings and potlucks. Need some ideas for what to make, take or gift that has the flavors of home? I have a few recipes to spark your creativity!

First, check out THIS POST from two years ago on Thanksgiving favorites you can make without an oven.

Second, HERE are some no bake desserts that are sure to please.

Now, for those trying to maintain that pre-holidays figure... let's take a look at some lighter alternatives.

Green Beans with Lemon and Garlic You can find green beans at Costco

Try using olive oil or chicken broth instead of butter in your mashed potatoes.

Sautéed Broccolini with Tomatoes

Here's a light alternative to desert... could use any variety of orange and substitute 1/4 to 1/2 tsp of ground ginger for crystalized ginger.

And knock the socks off your guests with a salad that is seasonal, beautiful, tasty and healthful...

image courtesy bhg.com


Persimmon, Orange, and Pomegranate Salad

ingredients
1 pomegranate
2 large persimmons
5 cups salad greens (I like a mixture of spinach and lettuce)
6 tablespoons thinly sliced green onions
1 recipe Persimmon Vinaigrette
4 medium navel oranges, peeled and thinly sliced*

directions
1. Score an "X" into the top of the pomegranate. Break apart into quarters. Working in a bowl of cool water, immerse each quarter; use your fingers to loosen the seeds from the white membrane. Discard peel and membrane. Drain the seeds; set aside.
2. Cut each persimmon in half; remove core. Slice into 1/4- to 1/2-inch-thick slices.
3. In a large bowl combine lettuces and green onions. Drizzle 1/2 cup of the Persimmon Vinaigrette over salad; toss to coat.
4. To serve, arrange greens on six chilled salad plates. Arrange persimmons and oranges on top of greens, tucking a few in and under leaves. Sprinkle with pomegranate seeds. Pass the remaining Persimmon Vinaigrette.

*
If desired, substitute two grapefruits for the oranges or use a combination of oranges and grapefruit.

You can make the dressing ahead of time. Place vinaigrette in an airtight container. Seal; chill for up to 3 days.

Persimmon Vinaigrette (You will need a blender, or finely mince persimmon and onion)

Yield: 1-1/4 cups
ingredients
1 large persimmon
1/3 cup olive oil
1/4 cup red wine vinegar
1 1/2 teaspoons orange zest
2 tablespoons orange juice
1 tablespoon honey
1/2 medium red onion, chopped
1/2 teaspoon Dijon-style mustard
Dash ground cinnamon or gound allspice
Dash ground black pepper

directions
Persimmon Vinaigrette::
1. Remove the core from persimmon; cut in half. Scoop out pulp (you should have about 1/3 cup), discarding skin. Place pulp in a blender or food processor. Cover and blend or process until smooth. Add olive oil; red or white wine vinegar; orange zest; orange juice; honey; onion; mustard; cinnamon; and pepper. Cover and blend or process until smooth. Makes about 1-1/4 cups.


Happy and Healthy Holidays, no matter where you live!
~Ovenless chef

Cilantro Lime Hummus

image courtesy ovenlesschef


1 lb cooked chickpeas(you can find dried in Asia Marts, canned at Homeplus or MegaMart)
Fist full of fresh cilantro (nicedeli.com)
3-4 cloves garlic
2 Tbsp Lime juice (Lemon will work)
1 tsp Cumin
1 tsp chili powder (Korean will work)
1 tsp salt
1 tsp black pepper
3 T olive oil
add water, iced tea, or even beer as needed to get consistency desired
(For a more rounded flavor, try adding a few Tbsp of shredded coconut or coconut oil!)

Combine all ingredients in blender or food processor. Blend until smooth. Enjoy. It's addictive!

Courtesy ovenless chef

Southern Style Green Beans w/ Bacon

Image courtesy Deep South Dish

•3 to 4 slices of bacon
•1/4 of a small onion, coarsely chopped
•3 to 4 cups of fresh or frozen cut green beans, (I used drained canned)
•4 to 6 tiny new or 3 small potatoes
•Chicken stock, to cover (I used bouillon cubes and water)
•Kosher salt and freshly cracked black pepper, to taste (Don't add salt without tasting... especially if you use bouillon and canned green beans)

Instructions

Using kitchen shears, cut up the bacon directly into a large saucepan and cook over medium high heat until it begins to brown. Add the onion and cook until softened, stirring occasionally.

If using fresh or frozen beans, saute them in the cooked bacon and onion for a bit first. Cut away a strip around the center of the new potatoes or if using small red potatoes, cut them into a medium dice; add to the beans. Pour over enough chicken broth to cover. Bring to a boil, reduce heat, cover, and let them low simmer for about 15 to 20 minutes, or until potatoes are tender.

Taste and add salt and pepper if needed.


~Cook's Notes~

Amounts given are just estimates - use more or less according to your own taste. If using fresh green beans, remove the ends and snap in half or cut; rinse and set aside. Can also substitute 2 cans of cut green beans, reserving the liquid. If using canned beans, add the beans with their liquid, to the cooked bacon and onion. Add the potatoes and enough chicken broth to cover. Bring to a boil, reduce heat, cover, and let them low simmer for about 15 to 20 minutes, or until potatoes are tender.

Courtesy http://deepsouthdish.com

Strawberry Wine Cranberry Sauce

Image courtesy google


2 1/2 C dried cranberries
1 C frozen strawberries (no need to thaw)
3/4 C red wine (I suggest a dry wine such as shiraz, merlot or cabernet)
1/2 C sugar
water

1. Boil some water and pour over cranberries. Let sit for 10-15 minutes. This will help rehydrate the cranberries and remove the oils added during processing.
2. Drain water from berries and add to medium saucepan along with the strawberries, wine and sugar.
3. Pour water in until just covering ingredients by a little less than 1 cm. (about 1/4 inch)
4. Bring to boil for 2-3 minutes, then drop to simmer. Stir constantly.
5. Simmer for 10-15 minutes or until desired consistancy. It will thicken a bit when it cools. (use fork to break up larger strawberry chunks)
6. Remove from heat a allow to cool 15 minutes minimum before serving. Can refridgerate to speed up process.

Works well as a side dish, ice cream topping, spread on toast, or served over a block of cream cheese with crackers. Be creative. Enjoy.

courtesy ovenless chef

Black Bean and Corn Salsa

image courtesy google

1 (15 ounce) can yellow corn, drained
2 (15 ounce) cans black beans, drained and rinsed (Homeplus)
1 (14.5 ounce) can tomatoes with chilis or jalapenos (Homeplus)(Salsa would also work)
1 bunch finely chopped cilantro (nicedeli.com)
1 large green onion, finely sliced
1 small red/yellow onion, finely chopped
1 red bell pepper, seeded and chopped
1 tablespoon minced garlic
1/4 cup lime juice
1/2 tsp ground cumin (local asia mart)
1 Tbsp olive oil, or to taste

Mix all together in bowl and serve chilled as chip dip, on tacos, or as a side with some seasoned grilled meat.

Courtesy Ovenlesschef

Raspberry Vinaigrette

1/2 C vegetable oil/ canola oil
1/2 C applecider or redwine vinegar
1/2 C raspberry preserves (Homeplus)
2 tsp Dijon mustard
1/4 tsp dried oregano
1/4 tsp black pepper

Whisk all ingredients together or blend in blender and set in fridge for about 0 minutes before use to allow flavors to meld.

Fattoush: Lebanese Salad

image courtesy google :)

1 large tomato, cubed into 16 pieces
1 medium cucumber, cut into 1/2 inch slices and each slice halved
1 small onion, sliced
1/4 green pepper, sliced and cut into 1 inch segments
2 toasted pita breads (can find on nicedeli.com)
1/4 C chopped parsley
1 T chopped mint (can find on nicedeli.com)
1/4 C lemon juice
1/4 C olive oil
1/2 tsp salt
1/4 tsp black pepper
1 tsp sumac

1. Put all vegetables in bowl. Add lemon juice, oil, spices, mint and parsley. Mix lightly.
2. Just before serving, add toasted crumbled pita bread. Mix and serve.

This salad works well, even without the pita crumbs or sumac... so give it a try for a fresh and flavorful salad alternative! It would be great with some hummus or grilled chicken breast!

courtesy Ashleigh Johnson

Easy Homemade Ricotta/Cottage cheese!!!!

2 cups whole milk
1/4 teaspoon table salt
2 tablespoons vinegar or lemon juice (I used apple cider vinegar)

1. Line colander with 2 layers of paper towels and set over large bowl.
2. Combine milk, salt, and vinegar or lemon juice in microwave-safe glass 1-quart liquid measure. (I used a small glass casserole dish.)
3. Microwave on high heat until lightly bubbling around edges, 2 to 4 minutes (milk should register about 165°F on an instant-read thermometer).
4. Remove from microwave, and stir gently for 5 seconds. Milk should separate into solid white curds and translucent liquid whey. If not, microwave for 30 seconds longer. Repeat until fully separated. (You will likely get small curd with the Korean milk, so it will look soupy, but just look for the separation)
5. Using wire skimmer, transfer curds to prepared colander, cover exposed top with plastic wrap, and allow to drain until desired texture is reached. Store in covered container in refrigerator for up to 5 days.

Check out this link for further comments and details on the process, but it really was one of the easiest things I have ever made! :)

The recipe above makes about 1/2 C of cheese, so depending on how much end product you need, feel free to double, triple or even quadruple the ingredients! Happy cheese making and devouring!

courtesy seriouseats.com

Mexican Rice

Image courtesy homesicktexan.com

1 cup of rice
2 cups of chicken broth (bouillon cubes)
1 tablespoon of butter
1 tablespoon of olive oil
1 small onion, diced
4 cloves of garlic, minced
1/4 cup of tomato paste (I would start with a little less and work up to taste)
1 tablespoon of lime juice
1/2 cup of cilantro (if you want it... nicedeli.com)
1 tablespoon of cumin (You can use less if you prefer, I just like the flavor.)
Salt to taste

Method:
1. Add rice, chicken broth and butter into a pot.
2. Bring to a boil on high, stir once and cover.
3. Simmer on low for 20 minutes, then remove from heat and keep covered for 5 to 10 minutes longer. (If you have a rice cooker.... you can cheat with that)
4. Meanwhile, in a skillet, cook onions in oil for 10 minutes or until just about to brown.
5. Add garlic to pan and cook for one minute. Stir in tomato paste and cumin and cook for one minute.
6. Mix in cooked rice, lime juice and cilantro, and season to taste.
Serves 4-6
Notes: Can add fresh peas, diced carrots and/or chopped Serrano or jalapeno chiles.

Courtesy homesicktexan.com

Disappearing Taco Dip

1 Cup (8oz) Cream Cheese, room temp
2 C (16oz) Sour Cream or Plain Yogurt
1 Pkg Taco Seasoning
1 1/2 C shredded cheese (Cheddar, Pepper Jack, or Mexican blend)
1/2 small head Lettuce, chopped
2 Tomatoes, diced
*optional toppings include Jalapenos, Black Olives, Black Beans

1. In mixing bowl, combine cream cheese, sour cream and taco seasoning until fully incorporated.
2. Spread mixture evenly in bottom of serving dish with high edge. (pyrex dish, casserole dish)
3. Layer Shredded Cheese, lettuce and top with tomato.
4. Keep refridgerated until ready to serve. Serve with Tortilla Chips. Watch it disappear.

You can add additional toppings while layering or include on the side as "add ons" for guests.

Courtesy Ashleigh Johnson

Black Eyed Pea Dip

2 cans Black eyed peas (4 Cups cooked, salt and pepper to taste)
4 T salsa
2 C shredded cheddar
1/2 C sour cream or Plain yogurt (not korean plain yogurt, Denmark plain)
1 diced onion, saute in skillet for richer flavor

1. In bowl, combine drained peas, salsa, sour cream/yogurt, and onion. Stir until fully combined.
2. Place in microwave safe dish and cook in microwave for 4 minutes.
3. Remove, stir ingredients and mash some of the peas with back of spoon against the side of the bowl.
4. Cover with shredded cheddar and place back in microwave for 1 minute.

*For a more spicy version, add diced chilis or jarred jalapenos to the mix.

Grab your tortilla chips. Dip. Eat. Enjoy.

Courtesy Kate Lett

I found Dried Black Eye Peas at my local Asian mart. Hope that helps. Happy New Year!

Easy Cheese Ball

Serves 4... easily doubled or tripled to suite your crowd.

1 (8 ounce) package cream cheese, softened
1/8 teaspoon minced garlic
1 teaspoon Worcestershire sauce
1/2 tsp chili powder
3/4 C finely shredded Cheddar cheese
2 tsp dried parsley

(optional) 1/3 C chopped Pecans


Directions
1. Combine cream cheese, garlic, Worcestershire sauce, parsley and chili powder. Blend well.
2. Add cheddar and combine until fully mixed in.
3. Shape the mixture into balls or logs. Wrap individually in plastic wrap and place in the freezer.
4.While the balls are in the freezer, finely chop the pecans. Remove the balls from the freezer and roll them in the pecans. You can also roll the ball in more shredded cheddar.

Serve with knife and crackers. :)

(courtesy Ovenless Chef)

Erik's Broccoli Salad

5/6 C broccoli florets
1 red onion, finely diced
1/2 C raisins
1/2 C dried cranberries
10/12 slices of cooked bacon

Dressing:
1 C mayo
2 T balsamic vinegar
1 T sugar

1.Chop veggies and bacon and place in large salad bowl
2.In separate bowl, whisk together dressing ingredients.
3. Pour dressing over salad and stir until fully incorporated.
Chill until ready to serve! :)

courtesy Erik Floyd

Chocolate Gravy

3/4 cup of sugar
1/4 cup of flour
1/4 cup of cocoa powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
2 cups of milk
1 teaspoon vanilla extract
1 tablespoon of butter

Method:
Mix together in a pot the sugar, flour, cocoa powder, salt and cinnamon (can sift if it’s too lumpy). Add the milk and while stirring cook on medium heat until it thickens. Stir in the vanilla and butter and serve immediately with biscuits.

Sweet Baby Carrots

1 (16 ounce) package baby carrots (3-4 large Carrots sliced 1/2 inch thin)
1/2 cup butter
3 tablespoons honey
1/2 cup brown sugar

Directions
1.Place the carrots into a large pot and cover with salted water. Bring to a boil over high heat until tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
2.Return the pot to the stove; reduce the heat to medium-low. Melt the butter in the pot. Stir in the honey and brown sugar; add the carrots and stir until evenly coated; cook another 5 minutes
(courtesy allrecipes.com)

Homefries

1 medium potato per person
oil for frying
salt & pepper

1. Wash potatoes and dice into small cubes.(about the size of a playing dice)
2. Heat pan to medium heat and add about a centimeter of oil.
3. Pat dry potatoes with paper towel and then season with salt and pepper.
4. Fry potatoes until golden brown on all sides.
5. Remove to a papertowel covered plate and serve hot!

(these are really good to season with a seasoning salt like Lowry's or a cajun blend!)

(courtesy Lindsey Lett)

Microwave Baked Potatoes: endless topping options!

1 large russet potato
1 tablespoon butter or margarine
3 tablespoons shredded Cheddar cheese
salt and pepper to taste
3 teaspoons sour cream
Directions
1.Scrub the potato, and prick several time with the tines of a fork. Place on a plate.
2.Cook on full power in the microwave for 5 minutes. Turn over, and continue to cook for 5 more minutes. When the potato is soft, remove from the microwave, and cut in half lengthwise. Season with salt and pepper, and mash up the inside a little using a fork. Top the open sides with butter and 2 tablespoons of cheese. Return to the microwave, and cook for about 1 minute to melt the cheese.
3.Top with remaining cheese and sour cream, and serve.
(courtesy allrecipes.com)

*Potatoes are like rice, you can top them with whatever you like... from broccoli and cheese, to chili, to barbequed pork with all the fixins! Get creative with your toppings and have fun! This is a great way to use left over soups/stews/meat and is filling!

Quick Vegetable Saute

2 tablespoons olive oil
1/2 tablespoon butter
1/2 red bell pepper, julienned
1/2 yellow bell pepper, julienned
3 medium carrots, julienned
1 red onion, julienned
1 large zucchini, julienned
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Directions
Heat a 12-inch nonstick skillet over high heat and, when hot, add the olive oil. When the oil is hot, add the butter and, when melted and beginning to bubble, add the peppers and carrots and cook, stirring occasionally, until beginning to soften, about 3 minutes. Add the onion and cook, stirring, until crisp-tender, about 3 minutes longer. Add the zucchini and season with salt and pepper and cook until crisp-tender, 2 to 3 minutes longer. Serve immediately.
(courtesy foodnetwork.com)
Good side dish or serve over buttered pasta with sliced grilled chicken/shrimp/fish