Soba Noodle Salad

Some brands of  (gluten-free) buckwheat (蕎麦) Japanese flour noodles might have wheat flour as well. The noodles have a nutty flavor. Use chopsticks to pick up chunks of noodles and eat them without biting off any noodles. This salad has a lot of tasty ingredients.

蕎麦サラダ (Japanese)

/soba sarada/

Serves 6 六

Salad サラダ :

3/4 pounds (340 g) (GF) organic soba noodles, cooked according to the package

dash of Himalayan salt

4 organic eggs

1 organic carrot, cut into very long, thin strips

1 organic cucumber, cut into long, little thicker strips than the carrot

1/2 (60 g) organic daikon radish sprouts, cut off any fibers

organic mixed salad greens

organic cherry tomatoes, cut in half

1/4 pound (130 g) organic mung bean sprouts

Dressing ドレッシング /doresshingu/:

5 Tbs. (75 ml) organic rice vinegar

2 Tbs. (30 ml) mirin (substitute: 1/2 tsp/2,5 g sugar:1 Tbs./15 ml vinegar)

3 Tbs. (45 g) white sugar

3 Tbs. (30 ml) sesame oil and soy sauce (or gluten-free liquid aminos)

optional: gochujhan (sweet and spicy fermented chili paste) (substitute: hoisin sauce + sugar)

i /long e/

一 /ichi/ 1. After noodles been cooked, wash them in cold water. Drain and wash two more times. Drain in a colander.

二 /ni/ 2. Bring to a boil over high heat, 5 cups (1200 ml) water in a pan. Stir in the vinegar and salt.

三 /san/ 3. Reduce the heat, still slightly boiling. Use a spoon to lower eggs and cook for 7 minutes.

四 /shi/ 4. Transfer the eggs to a bowl of ice water.

五 /go/ 5. Crack the shells and let the eggs sit in the ice water for 3 minutes.

六 /roku/ 6. Whisk all the dressing ingredients. Set aside.

 七 /shichi/ 7. Cut the noodles in half with scissors.

 八 /hachi/ 8. Transfer to a serving bowl.

 九 /kyuu/ 9. Add half of the dressing. Toss in the vegetables. 

 十 /juu/ 10. Add the rest of the dressing. 

十一 Slice the eggs in half.

十二 Serve the salad in bowls, topped with to half-cut eggs.

いただきます 

/ētadakēmasu/

lit. I will humbly accept it

[said before eating]

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Party Nuts à la Spicy, Salty, and Sweet!

Teat your guest to some holiday nuts or just have them around when you like a snake.

Serves 16

Preheat the oven to 350ºF (175ºC)

1 cup (455 g) each organic: walnut and pecan halves; unsalted almonds and cashews

1/4 tsp. (1,2 g) cumin and cayenne pepper

1/2 cup (65 g) organic sugar

1/4 cup (60 ml) water

1 Tbs. (15 g) butter

1 tsp. (4 g) Himalayan salt

1/2 tsp. (2 g) black pepper

1. Line a baking sheet with foil and spray with cooking oil.

2. Mix all the nuts in a bowl.

3. Toss with the spices.

4. Heat the sugar, water, and butter over medium heat. Cook about a minute.

5. Pour over the nuts and stir to coat.

6. Transfer to the baking sheet and bake for 10 minutes.

7. Stir nuts with the syrup and spread out in a single layer.

8. Bake for about 6 more minutes.

9. Cool before serving.

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Strawberry Salsa

¡Olé! A salsa today! With strawberries!

Serve over any dessert, cooked meats or fish.

Salsa de Fresa (Spanish)

Preheat the oven to 400F (200C)

1 pound (455 g) organic strawberries (95% of non-organic are doused with 20 different synthetic pesticides!)

1/2 pound (225 g) organic cheery tomatoes

1 Tbs. (15 ml) olive oil

1 Tbs. (5 g) each organic: mined red onion and sugar

2 tsp. (10 ml) balsamic vinegar

organic sliced basil leaves

uno 1. Cut the tomatoes and strawberries into fourths. Place in a bowl.

dos 2. Drizzle with oil and toss.

tres 3. Spread them in single layer on a parchment-lined baking sheet.

cuatro 4. Sprinkle with sugar.

cinco 5. Bake for 30 minutes. Stir a few times.

seis 6. Add to a bowl along with the juice.

siete 7. Use a knife to chop them.

ocho 8. Fold in the onions and vinegar.

nueve 9. Bring to room temperature.

diez 10. Fold in the basil leaves.

once 11. Sprinkle some basil leaves on top the food.

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Baked Goat Cheese Dip

For our dairy-free members, goat cheese is great. Plus you can introduce the cheese to other people.

Trempette au fromage de chèvre au four (French)

Makes 10-20 servings

Preheat the oven to 350F (175C)

3 Tbs. (45 ml) balsamic vinegar

2 Tbs. (30 g) organic brown sugar

1 cup (130 g) organic berries of your choice

thyme, basil, or rosemary leaves

1/4 cup (30 g) chopped organic nuts of your choice

10 ounce (285 g) goat cheese

(DF) crackers and/or bread for serving

un 1. Mix the balsamic vinegar and sugar.

deux 2. Stir in the berries and leaves. Set aside for 5 minutes.

trois 3. Mix half of the nuts with the cheese.

quatre 4. Top the rest of the nuts.

cinq 5. Place the cheese in a pie pate or an oven-safe serving dish.

six 6. Arrange the berry mixture around the cheese.

sept 7. Bake for 10-20 minutes until golden brown.

huit 8. Serve hot with the crackers and/or bread.

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Waffle #3: Waffle-Chocolate!

Waffles can be found from Brussels to Hong Kong across the ocean to America and come in a more variety of ways: hotdog waffles (Hawai'i), syrup filled Strtoopwafel (Germany), with tapioca flour (Indonesia), coconut milk (Vietnam), peanut butter (Hong Kong), Spanish wine....Chocolate waffles first appeared in Germany.

Jump back in history to the ancient Greeks who made cooked flat cakes, called οβελίος /obelios/ "arrow", between hot metal plates. They used the same mixture of flour, water or milk, and eggs as most waffles are made today. 

Makes 6 Schokoladenwaffeln (German)

Preheat the waffle maker

1 1/2 cups (195 g) (gluten-free) flour

3 Tbs. (45 g) organic sugar

1 Tbs. (15 g) baking powder

1/2 tsp. (2,5 g) Himalayan salt

1/4 cup (30 g) organic cocoa powder

2 organic eggs

1 1/2 cups (36 ml) (dairy-free) milk

4 Tbs. (60 ml) melted, (dairy-free) organic butter

1 tsp. (5 ml) vanilla extract

1 cup (130 g) (dairy-free) chocolate chips

toppings:

• (dairy-free) whipped cream
• chocolate syrup
• organic tahini
• organic fruit(s)
• organic jams
• etc.

eins 1. Combine the flour, sugar, baking powder, salt, and cocoa in a bowl.

zwei 2. Make a well in the middle and set aside.

drie 3. Separate the egg yolks from the whites.

vier 4. Beat the egg whites with a mixer until fluffy.

fünf 5. In another bowl mix the egg yolks, milk, butter and vanilla extract.

sechs 6. Fold in the egg whites, leaving it lumpy.

sieben 7. Add the egg mixture into the well of the dry ingredients and mix with a rubber spatular. Leave it lumpy.

acht 8. Add the chocolate chips. 

neun 9. Spray the waffle maker with olive oil cooking spray.

zehn 10. Ladle the batter into the waffle maker.

elf 11. Cook until crisp.

zwölf 12. Serve hot with any of the toppings.

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Meatballs with Apples

 Serve as a side dish or on spaghetti.

Serves 5

1 pound (455 g) organic ground beef

1 grate organic apple

1 cup (130 g) (gluten-free) breadcrumbs

1 organic egg

2 minced organic: garlic cloves and small peppers

1 Tbs. (32 g) grated ginger

1 Tbs. (15 ml) olive oil

1 cup (240 ml) organic apple juice

1/4 cup (60 ml) soy sauce or gluten-free liquid aminos

3 Tbs. (45 g) organic brown sugar

1 tsp. (5 g) cornstarch

slice green organic onions

optional: dairy-free cheese

1. Combine the beef, apples, breadcrumbs, egg, ginger, peppers, garlic, and optionals cheese

2. Form into meatballs.

3. Heat the oil over medium-high heat.

4. Cook the meatballs (inside temperature 375F/191C).

5. Whisk the apple juice, soy sauce/liquid aminos, sugar, and cornstarch.

6. Bring to a boil and cook until it becomes thick.

7. Add the meatballs, coat, and heat.

8. Sprinkle the green onions over the top.

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Three Types of Pecan Pies

Pecan pie sells for about $6 or some online for as much as $60! Then, too, you can make it with about all the ingredients in the pantry. Pies can be baked beforehand, must be cooled, and can also be frozen.

"Food is history.

Taste history!"

-Patricia Brady

(historian and author)

Old Fashion Southern Pecan Pie

8 servings

Preheat the oven to 350F (175C)

3 organic eggs

3/4 cup (95 g) granulated organic sugar 

1 cup (140 g) light corn syrup

2 Tbs. (15 g) (dairy-free) organic butter, at room temperature

1 Tbs. (15 g) (gluten-free) flour

1 tsp. (5 ml) vanilla extract

1 cup (130 g) organic chopped organic pecans (optional: toasted for more flavor)

1 (gluten-free) pie crust

1. Place the pie crest in an ungreased pie pan.

2. Whist the eggs, then whist in the sugar.

3. Stir in the syrup and butter.

4. Mi in the flour and the vanilla.

5. Fold in the pecans.

6. Pour into the pie shell.

7. Cover the edges of the pie with aluminum foil about halfway through cooking.

8. Bake for about 55 minutes, until the knife inserted comes out clean.

9. Cool completely before serving.

OPTIONAL:

Chocolate Pecan Pie

Use 3/4 cup (95 g) of pecans

1/2 cup (65 g) of semi-sweet chocolate chips

Quick and Easy Pecan Pie

2 pies

Preheat the oven to 425F (220C)

1 cup (200 g) organic granulated sugar

3 Tbs. (38 g) light brown organic sugar

1/2 tsp. (3 g) Himalayan salt

1 cup (140 g) light corn syrup

3/4 tsp. (3,25 mg) vanilla extract

1/3 cup (75,70 g) (diary-free) softened butter

3 organic eggs

1 1/2 cups (150 g) organi chopped pecans or eave whole

2 (gluten-free) pie crust

1. Place the pie crests in an ungreased pie pans.

2. Mix together the sugar, brown sugar, salt, corn syrup, and butter.

3. Mix in the eggs and vanilla.

4. Save some pecans, and add the rest to the mixture.

5. Pour into the unbaked pie shells.

6. Add the extra pecans on top. 

7. Bake for 10 minutes at 425F/220C.

8. Reduce to 350F/175C and cook about 40 more minutes.

9. About half way through, tent aluminum foil over the top of the pie.

10. Jiggle them a little to see if they are done. If not, cook 5-10 minutes more.

11. Let them cool completely, about an hour or refrigerate for 1-3 days.

Freezing the Pies

• They must be completely cook.
• Cover with plastic wrap and aluminum foil
• Freeze up to 3 months.
• Thaw completely in the refrigerator before serving.

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Turkish Red Cabbage Salad

The salad is quick, easy, and delicious side dish with any meal. It is also called kebab salad kebap salatası. 

Lahana salatası (Turkish)

Serves 4

4 cups (370 g) tightly packed, shredded organic red cabbage

1 Tbsp. of sea salt

3 Tbs. (45 ml) red wine vinegar or squeezed organic lemon juice

3 Tbs. (45 ml) olive oil or grape seed oil

1 Tbs. (15 g) organic sugar

optional: za'atar spice or parsley for garnish

bir /beer/ 1. Place the shredded cabbage in a colander with the sugar and salt.

iki /ee-kee/ 2. Massage it for a few minutes.

üç /üch/ 3. Add the parsley, oil, vinegar/lemon juice in a bowl with the cabbage

dört /durt/ 4. Let it sit for 30 minutes.

beş /besh/ 5. Drain and a quick toss.

altı /al-tuh/ 6. Arrange in a bowl with sprinkle of za'atar spice or parsley.

 

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Korean Zucchini Pancakes or Fritters

Zucchini is in season. This quick and easy dish to so delicious. Make these for a snack, an appetizer, or a light meal!

호박부침(Korean)

/hobak huchim/

Makes 12 fritters or 

2 medium size pancakes

A. Mixture:

1 medium large organic zucchini, shredded (or 2 cups shredded zucchini)
1 tsp. (5 g) sea salt
1 organic scallion, finely sliced
1 organic clove garlic, finely minced
½ tsp. (2,5 g) ground black pepper
1-3 tsp. gochugaru (고추가루) (very hot Korean chile flake; optional) or mix of paprika and cayenne pepper to taste

1 Tbsp. soy sauce or gluten-free liquid aminos
1 tsp. sesame oil
1 organic egg, lightly beaten
1 ½ cups (195 g) (gluten-free) flour
olive oil for frying

B. Dipping sauce: Combine all the ingredients in a small bowl.

2 Tbsp. soy sauce or liquid aminos
1 tsp. sesame oil
2 tsp. rice vinegar
½ tsp. organic sugar
pinch of gochugaru (optional)
pinch of sesame seeds (optional)

일 /il/ 1. Add the shredded zucchini and salt into a mixing bow, stir, massage, then lightly squeeze out the liquid.

이 /ee/ 2. Stir in the scallion, garlic, pepper, gochugaru, soy sauce/liquid aminos, sesame oil, and egg. 

삼 /sam/ 3. Stir in the flour, sit for 10-15 minutes. It can be covered and refrigerated.

사 /sa/ 4. Heat the oil in a large skillet over medium heat.

for fritter:
오 /oh/ 5. Pour about 1/2 inch (12 mm) of oil or for a softer fritter use just a drizzle of oil.

for pancake:

오 /oh/ 5. Scoop a spoonful of batter, about 1/3 cup-1/2  (45-65 g).

               
육 /yook/ 6. Cook until crispy and golden brown, about 3-5 minutes on each side.

칠 /chil/ 7. Drain each fritter or pancake on a plate lined with a paper towel.

팔 /pal/ 8. Serve with the dipping sauce.

Try some other Korean dishes:

Kimchi, Potatoes, and Eggs: https://www.blogger.com/blog/post/edit/4757368533685219635/1137338026520759096

Kimchi Dishes: https://www.blogger.com/blog/post/edit/4757368533685219635/4667515486656032968

Kimchi Dressing and Salad Greens with Avocado and Sweet Potato Fries: https://www.blogger.com/blog/post/edit/4757368533685219635/6644540066229079887

Korean Chicken and Bean Salad: https://www.blogger.com/blog/post/edit/4757368533685219635/2221872262910862416

(homemade) Kimchi: https://www.blogger.com/blog/post/edit/4757368533685219635/6105328711088614163

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Orange Tofu

Orange chicken taste great, but orange tofu is healthier. Chicken beast is slightly lower in fat, some saturated and cholesterol; tofu contains all monounsaturated and polyunsaturated fats, aka the "good" kind. 

橙汁豆腐 (Chinese)

/chéngzhī dòufu/

Serves 4

28 ounce (800 g) organic firm tofu

2/3 cup (85 g) cornstarch, potato starcher, or tapioca starch

lemon pepper

olive oil

2 tsp. (10 g) grated organic ginger

1/2 tsp (2,5 g) red chili flakes

2 Tbs. (30 g) minced organic garlic

1/2 cup (65 g) organic brown sugar

1/2 cup (120 ml) each organic: orange juice and rice vinegar

organic orange zest

6 Tbs. (900 ml) soy sauce or GF liquid aminos

2 tsp. (10 ml) each: fish sauce and sesame oil

chopped organic green onions

organic cooked rice

一 /yī/ 1. Drain the water from the tofu.

二 /èr/ 2. Tear the tofu into bite-sized pieces.

三 /sān/ 3. In a bowl, mix the tofu with the cornstarch and lemon pepper.

四 /sì/ 4.  Add the oil to a wok or large skillet on medium high heat.

五 /wǔ/ 5. Carefully lower the coated tofu into the oil and spread apart. Do no touch or move the pieces.

六 /liù/ 6. Allow the pieces to sear and form a golden crust, about 7 minutes.

七 /chī/ 7.  Remove and place on paper towel or a rack.

八 /bā/ 8. To the wok, add the ginger, red pepper chili flakes, and garlic. Cook about 30 seconds.

九 /jiǔ/ 9. Stir in the sugar, orange juice, rice vinegar, fish sauce, and soy sauce/liquid aminos. Cook about 5 minutes.

十 /shí/ 10. Add the tofu and coat with the sauce.

十 一 /shíyī/ 11. And orange zest and turn off the heat.

十二 /shíèr/ 12. Mix in the sesame oil.

十三 /shísān/ 13. Serve rice as a side dish or tofu over rice with the chopped green onions.

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Broccoli Salad

Eat it raw (which I prefer-Mike) or cooked. It is a rich source of vitamin B, C, and K. How old is broccoli? Try the 6th century BCE in the Roman Empire. It did not reach Northern Europe until 2400 years laster, in the 18th century. It took another century to reach North America by Italian immigrants. 

Algentem sem (Latin)

Broccoli plants in various colors

Serves 8-10 

1 cup (130 g) (diary-free) mayonnaise

1/4 cup (60 ml) white vinegar

1/4 cup (30 g) organic sugar

3 large organic broccoli crowns, cut into small florets (2 pounds/900 g)

1 small organic cauliflower cut into florets

1 pound (450 g) organic turkey bacon, cooked and crumbled

1 organic red onion, sliced

1 cup (115 g) shredded (dairy-free) cheese or chopped organic pecans.

ūnus I. Dressing: Stir together mayonnaise, sugar, and vinegar.

duo II. In another bowl, toss together the broccoli, cauliflower, bacon, onions, and cheese.

trēs III. Pour over the dressing and toss.

quattuor IV. Cover and refrigerate for 2-4 hours.

quīnque V. Leftovers will keep for 3 days in the refrigerator. 

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Udon Noodles +

Udon noodles are made out of wheat flour (not gluten-free). They are thick, soft, chewy, and my all-time favorite Japanese noodles. It is used in both hot and cold dishes. They are very healthy as long as the noodles are portioned right and mixed with protein. -Mike

うどん

 just by it self in a broth 

with a sprinkle of chopped green onions, 

or with ....

Use your chopsticks to lead the noodles into your mouth while making a slurping sound (which is polite and excepted way of eating noodles). Then left the bowl and drink the broth. 

A. Side dishes おかず /okazu/

i /long e/

• pickled vegetables  糠漬け /nukazuke/ 

• grilled rice balls   焼きおにぎり 

  /yaki-onigiri/ 
•  scattered sushi. 関東 /chirashi-zushi /
• five-ingredient udon noodles   '五目焼きそば' /gomoku soba /  
• Japanese fried food   天ぷら /tempura/ 
• pickled radish hand rolls  大根の酢漬け手巻き  /daikon no sudzuke-te-maki/  
•  various mixed vegetables    あえもの  /ae-mono/ "dressed foods"
• fermented soybeans. 納豆 /natto/ 

Serves 4 

B.  Spicy paste スパイシーペースト /supaishīpēsuto/:

3 organic onions, cut into fourths

2 organic garlic cloves

7 Tbs. (75 ml) olive oil

1 Tbs. (15 ml) sesame oil

3 Tbs. (45 ml) tamari (gluten-free)

1/2 cup (120 ml) each: balsamic vinegar & fish sauce

1/2 cup (120 ml) soy sauce or (gluten-free) liquid aminos or tamari

1/2 cup (65 g) organic brown sugar

1/4 cup (30 g) chile paste

一 /ichi/ 1. Prosses in a blender the onions and garlic.

二 /ni/ 2. Sauté them in oil for about 10 minutes.

三 /san/ 3. Add the rest of the ingredients.

四 /shi/ 4. Cook about 20 minutes for a thick paste.

五 /go/ 5.  Add 1 1/2 cups (360 ml) boiling water to 1 Tbs. (15 g) of paste per serving.

C. Udon bowl of (mix and match) ingredients plus the spice paste and water #五:

Use organic if possible

• chopped onions
• chopped scallions
• peas, lima beans, bean sprouts, or edamame 枝豆 beans
• chopped spinach, zucchini, broccoli, carrots
• kimchi
• shedded meat (beef, chicken, lamb, etc.)
• lime juice
• lemon juice
• dried dill
• pinch or two of paprika
• vegetable broth
• red pepper flakes to tas
• toasted sesame seeds (garnish)

D.  Mushrooms きのこ /kinko/ of choice or try: 

• 椎茸 /shiitake/ (packed with healthy nutrients, smoky flavor)
• まいたけ /maita-ke/ "dancing mushroom" (fairly soft texture, strong richly flavor; overall healthy and fights illness)
• えのき /enoki/ or えのきたけ  /nokitake/ (also called "winter mushrooms", avoid slimy, brownish stalks; look for white, shiny caps; slight crunch, mild, fruity flavor)
• 滑子 /nameko/ (also called "butterscotch, mushrooms; mildly nutty taste)
• 湿地 /shimeji/ (delightfully crunchy texture and mild, nutty flavor)

いただきます 

/ētadakēmas/

lit. I will humbly accept it

Bon appétit 

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