Japchae Spaghetti (gluten-free)

The noodles in the traditional Korean Japchae dish is called dangmyun.  It is made from sweet potato starch.  When buying dangmyun, pay attention to the ingredients as some brands add preservatives.  Look for a brand that contains only sweet potato or sweet potato starch. Ingredients Sweet potato vermicelli (aka Dangmyun), cut in half 1 28 […]

Homemade spinach pasta (gluten-free, vegan)

First time making homemade pasta today.  I have been wanting to make my own noodles with vegetables already incorporated in the pasta.  Why you may ask?  Because my little girl is still developing her taste buds and does not yet enjoy the texture of greens. Many pasta recipes I found called for couple eggs with […]

Korean spaghetti (gluten-free)

If it were up to me and my husband, we would eat zoodles made with spirals of zucchini and other vegetables.  But my daughter really loves flour noodles.  I feel bloated and carbed out when I eat the conventional flour noodles.  My saving grace is that she also loves rice noodles, so my compromise is […]

Time for Bee-bim Bop!

This recipe is adapted from the book Bee-bim Bop! by Linda Sue Park.  Bee-bim bop is a traditional Korean dish meaning mix-mix rice.  The marinade reminds me of my mom’s bulgogi or kalbi marinade.  Generously serves 4-6. Korean Sweet-Soy Marinade Ingredients 2 cloves garlic, pressed 2 green onions (I used what I had on hand […]

Korean Stirfry Noodles aka Jap Chae

I find it amusing that I learned how to make this classical Korean dish from an American dude – Mark Bittman’s How To Cook Everything.  It doesn’t look quite like my mom’s version, but it reminded me of it and was still very tasty. Ingredients 2 T dark sesame oil, plus more as needed 4 […]

Easy weeknight stirfry

Easy meal I prepared while I was on the Daniel Fast. Ingredients 1 cup cooked rice 1/2 red onion, sliced 1 can organic kidney beans 1 bag organic mixed vegetables Directions Heat large pan over medium heat.  Add EVOO and coat pan.  Combine all ingredients and stir frequently.  Cook for about 5 minutes.  Remove and […]

Zoodles with Peanut Sauce

I made this “no-cook” version last year during the heat wave we were experiencing.  I didn’t add honey this time for the fast and used hot water to dilute the peanut butter (per Susan Gregory’s Peanut Sauce and Vegetables recipe.   You get a bigger volume of sauce and it’s easier to coat the vegetables. Zucchini […]

Asian Stir Fry with Quinoa

This meal was inspired by Susan Gregory.  Our little girl surprised us again and ate this really well.  We had to pick out the onions and some other ingredients, but overall it was a home run.  I love how easy it was to make! Asian Stir Fry with Quinoa Ingredients 2 T sesame oil 2 […]

Zucchini ribbon noodle with peanut sauce

The past few weeks have been incredibly hot and humid. Our family home does not have air conditioning, which has made everyday tasks of cooking and cleaning unbearable, even with open windows and fans. When it’s too hot to cook, there’s no need to add extra heat in the home from the stove or oven.  […]

Sesame miso acorn noodles

The sesame miso dressing is from the Longevity Kitchen.  We ate this as a vegan option, so I added pine nuts and sesame seeds for a complete meal. Ingredients Sesame miso 2 tbsp light yellow miso 3 tbsp rice vinegar 1 tbsp tamari 1 tbsp Grade B maple syrup 1 freshly squeezed lime juice 1-2 […]