Sunday, July 8, 2018

Baked Portobello Mushrooms


  • 4 portobello mushrooms
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 2 tablespoons minced garlic 
  • 1 chopped shallot
  • salt and pepper to taste
  • chopped fresh herbs: parsley, thyme, basil, rosemary (if not fresh, dried will do)


  1. Clean mushroom with a damp cloth and remove stems, using the spoon gently scoop out the "gills" and discard.  You can keep the stems and chop them up and cook them, if desired.  Place mushrooms in a ziploc bag.
  2. In a measuring cup, combine marinade ingredients and whisk together.
  3. Pour the marinade in the ziploc bag and gently distribute it in and around the mushrooms.  Lay flat for about 30 minutes to 6 hours.  Flip the bag occasionally.
  4. With tongs, gently remove mushrooms and lay in a baking sheet sprayed with non-stick oil. Stem side-up.
  5. Roast in an oven of 400 degrees for 10 minutes and then flip and roast for another 10 minutes.
  6. Serve as is, entree or side dish, using any leftover marinade as a sauce or slice into strips.

Sauteed Baby Broccoli

Serve 4      Prep: 5 min  Cook: 10 min

Broccolini, also known as baby broccoli, makes a fantastic, quick side dish,  The best part, it’s healthy and ready in under 10 minutes


  • 1 bunches of baby broccoli, tough ends trimmed about 1 inch and discard
  • 1 T butter
  • 3 garlic cloves, minced
  • 1/2 lemon,  zested 
  • 1 T lemon juice
  • 1/4 t crushed red pepper flakes (optional)
  • 1/4 c water
  • salt and pepper to taste


  1. In a large skillet, heat butter and oil over medium heat. Add broccoli, garlic, lemon zest and, if using, red-pepper flakes. Cook until broccoli is bright green, about 2 minutes.
  2. Add 1/4 cup water to skillet; cover, and cook until broccoli is crisp-tender, 6 to 8 minutes. Add lemon juice, and season with salt and pepper. Toss to combine. Serve immediately, garnished with lemon wedges.

Sunday, July 1, 2018

Coconut Curry with Chickpeas

Serve 4-5          Prep Tine: 10 minutes              Cook Time: 20 minutes

This garbanzo bean coconut curry is healthy nutritious comfort food in a bowl. Spiced with delicate Indian spices and creamy coconut milk. This simple, easy and effortless recipe can be made with canned or precooked garbanzo beans and can be prepared in less than 30 minutes.  Serve it over steamed rice


  • 1 T olive oil
  • 1 onion, finely diced
  • 4 garlic cloves
  • thumb-sized piece of ginger,
  • 1 jalapeno or serrano chili, seeded
  • 1 tomato, quartered 
  • 1 T tomato paste
  • 2 cans Chickpeas, rinsed and drained / 4 cups home-cooked Chickpeas
  • 1 can low-fat Coconut milk
  • 1 T curry powder
  • 1 T Turmeric powder
  • 1/2 t cumin powder
  • 1/2 t ground coriander
  • 1/4 t cayenne powder
  • 1~2 t salt
  • 1/2 t black pepper
  • 2 t garan masala
  • water , 1/4~1/2 cup
  • small bunch of Cilantro, finely chopped


  1. In a food processor add tomato, garlic, ginger, and jalapeno.   Pulse them until pureed.
  2. Heat oil in a medium skillet over medium heat. Add onion and cook until it turns golden brown.
  3. Add the spices (curry powder, cumin powder, coriander powder, turmeric powder, cayenne powder) and cook for 30 seconds
  4. Add the tomato-garlic puree, tomato paste and cook for about 5 minutes or until most of the water evaporates.
  5. Add coconut milk, chickpeas, garam masala, salt, pepper
  6. Bring the mixture to a boil, then simmer on low heat about 10 minutes. ( Add water if necessary)
  7. At the end sprinkle some chopped cilantro and serve with rice

Saturday, June 23, 2018

Rice with Kale - Korean Kale Namul bap

Serve 10         

Marinated Kale:

  • 10 oz. kale choped 
  • 1 Tbs Preilla Oil 
  • 1 tsp salt or Korean Guk-ganjang


  • 4 cups short grain uncooked white rice 
  • 1 cup sweet rice 
  • 1/2 cup quinoa
  • 5 cups water
  • 2 new potatoes, chopped
  • 1/4 carrot, diced

Seasoning Sauce-Yangnyumjang:

  • 4 T - soy sauce
  • 2 T - water 
  • 1 T - sesame oil
  • 1 T - Korean red pepper flakes (gochugaru)
    1 T - sesame seeds
    1-2 t - minced garlic
    2 t  - sugar / or Maesil Cheong (Plum Concentrate)
    2 – 3 - scallions, thinly sliced
  • 1 - serrano or jalapeno pepper, seeded, minced (optional)
  • 3-4 T - Korean Wild Chives / Korean garlic chives, chopped (optional)


  1. place kale in a large bowl. Drizzle Preilla oil, sprinkle with a small pinch of salt. Scrunch with hands for 30 seconds, set aside while rice cooks.
  2. Rinse 5 cups of rice in cold water and scrub the wet rice with your hand. Rinse and drain until the drained water is pretty clear.
  3. Put the rice, quinoa, potatoes, carrots, and water in a Instant Pot and soak for 30 minutes.Close the lid and cook at high pressure for 5 minutes.
  4. While the rice is cooking, prepare the sauce by mixing all sauce ingredients.
  5. Turn off and wait for 10 minutes, then quick release then add marinated kales, cover, cook at high pressure for 0 minutes, setting the cooking time to ZERO minutes! YES.
  6. When the Instant Pot comes to pressure, it will beep that it’s ready since the cooking time is 0. Do an immediate Quick Release (QR) of the steam
  7. Fluff rice with fork, stirring kale through.Serve with  seasoning sauce on the side.

Sunday, March 4, 2018

Japanese Style Ginger Pork Bowl

Serves: 4                               Prep: 15 mins        Cook Time: 10 mins


  • 1 lb. thinly sliced pork shoulder
  • ginger (about 2 inches)
  • 1 onion, thinly sliced
  • 1/3 of Cabbage(very thinly shredded)
  • 1 Tbs olive oil
  • 2 Tbs mirin
  • 2 Tbs sake
  • 2 Tbs minced ginger 
  • 4 Tbs soy sauce
  • 1 Tbs sugar
  • 2 tsp tomato sauce
  • 2 tsp sesame oil


  1. Shred the cabbage and set them aside.
  2. Put the meat into a medium bowl and add the mirin, sake, minced ginger. Marinate the pork for at least 30 mins. 
  3. Combine the rest ingredients ( soy sauce, sugar, tomato sauce, sesame oil) and mix well. 
  4. Heat the olive oil in a frying pan on medium heat then fry the sliced onion.
  5. Add the marinated pork and fry until both sides are browned.
  6. Turn the heat up a bit and add the sauce mixture onto the pork.
  7. Mix and stir all ingredients with a wooden spoon, until slightly caramelized. It’ll take about 10 minutes and the onion will look translucent and mushy when it’s done.
  8. Serve the pork with the shredded cabbage over the rice.

Saturday, January 6, 2018

Grandma's Lasagna without Ricotta Cheese

  • Serve 8   Prep: 10 minutes   Cooks: 50 minutes

My family really cannot take the texture of ricotta or cottage cheese in Lasagna, so this hearty, cheesy, lasagna that requires no ricotta cheese was perfect for us.



  • 1 lb oven ready no-boil lasagna noodles
  • 1 lb ground Italian sausage ( or ground beef, chicken, turkey)
  • 4 oz. mushrooms, diced
  • 4 clove garlic, minced
  • 1 small onion, chopped
  • 1 large carrots, diced
  • splash of olive oil
  • 1 Tbsp. fresh basil, chopped
  • 1 Tbsp. parsley
  • 1 Tbsp. oregano
  • 3 Tbsp tomato paste
  • 2 cans of fire-roasted tomatoes (each 14.5 oz)
  • 2 cups Mozzarella cheese, shredded (as much or little as you like)
  • 1/4 cup freshly grated Parmesan cheese
  • 1 bag of spinach leaves
  • salt and pepper to taste
  • a pinch of crushed red peppers (option)


  1. Preheat oven to 375°F. Place your sausage and carrots in a large skillet with a little olive oil over med-high heat. Cook until sausage is browned and carrots are a little soft, then add in garlic, onions, mushrooms and continue to saute 5 minutes.
  2. Stir in tomato paste; cook 1 minute.   Add 2 cans of drained fire-roasted tomatoes and parsley, basil, oregano, salt and pepper, continue to stir. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Set aside.
  3. Spread 2/3 cup of the meat filling on the bottom of a greased 13"x 9" baking dish.  Top with one-third of the noodles in a single layer, then spread with 1/3 of the remaining meat filling, followed by half of the 1/2 cup of Mozzarella cheese , then handful of the spinach. Alternating the direction of the noodles from one layer to the next, repeat the layering process two more time.
  4. Finish by topping with the remaining noodles, then spread with the remaining meat filling. Sprinkle generously with the mozzarella and Parmesan cheese. Cover the dish loosely with aluminum foil, and bake for 25 minutes. Then uncover and bake for another 25-35 minutes, until bubbly and heated through. Let stand for 10 minutes before serving.

Monday, December 18, 2017

Korean Spicy Pork - Pork Bulgoki ( Jeyuk bokkeum )

Spicy pork bulgogi (called jeyuk bokkeum or dweji bulgogi) is another highly popular Korean BBQ dish. Jeyuk means pork, and bokkeum means stir-fry.

You can use any cut but in paper thin slice form. I used pork neck meat which is the only cut that has marbling in the meat. You can get this paper thin cut in Korean grocery stores.

But today's recipe is taken directly from Cha Seung Won, an actor in Korea (Cha-jumma).   his is a very popular dish in Korea that can really be found in many standard Korean restuarnats or BBQ restuarnats.

This recipe differs slightly from many of the stir-fried spicy standard recipes.** The standard stir-fried spicy pork is typically marinated in a spicy chili pepper paste (gochujang, 고추장) based sauce with lots of fresh garlic and ginger.

1) The spicy sauce is not pre-marinated as it often is. The pork is marinated only in a simple soy sauce base and cooked first before the spicy sauce is added. The theory is that the spicy marinade will combine with the meat better once the meat has begun to cook and will result in a deeper flavor. 
2) He adds no red pepper paste, which is usually a given for this dish, to result in a more lighter taste that brings out the flavors of both the meat and sauce. 

Serve 3-4   

  • 1.5 lbs thinly sliced pork neck (pork butt or shoulder or belly can be substituted )
  • 2 scallions cut into 2-inch pieces
  • 1/2 medium yellow , chunk sliced 
  • 2 Jalapeno, sliced
  • 1 Carrot, diagonally sliced
  • 1 Zucchini, diagonally sliced
  • 1/4 Cabbage, roughly sliced
  • 1 Tbs Sesame seed oil
  • Pinch of Sesame seed


  • 2 Tbs Minced garlic
  • 1/4 tsp Black pepper
  • 3 Tbs Soy sauce


  • 6 Tbs Rice Syrup  (Oligodang)
  • 2 Tbs. Sake
  • 7 Tbs. Korean red pepper flakes
  • 3 Tbs Soy sauce
  • 2 Tbs Minced garlic
  • Pinch of black pepper
  • 3 Tbs pureed onion (1/4 onion)


  1. In a large mixing bowl, add marinade ingredients and mix well until everything has combined. Add thinly sliced pork one by one and spread sauce evenly on pork. Marinate pork mixture at least 20 minutes to overnight.
  2. Mix the sauce ingredients well, set a side.
  3. In pre-heated skillet, add pork mixture and then turn on heat over high heat. When it starts simmering, stirring with a spatula/chopsticks/tongs. Add sauce, vegetable and keep stir and cook about 10 minutes or so until all the moisture has evaporated. If you want a bit of chard flavor, spread pork evenly and don't stir for a minutes over high heat.
  4. Remover from heat, add sesame oil, and mix, then transfer to a serving plate. Garnish with remaining green part of green onion, sesame seeds. Enjoy!
You can serve with just a bowl of warm rice, it is super delicious!
My favorite way to eat is though, wrap it with rice in lettuce! I always use mixture of greens and herbs whatever fresh in market.

Sunday, July 2, 2017

Chocolate Bundt Cake

No one will guess the secret healthy ingredients.... and it's vegan too!

Prep Time: 20 mins    Bake Time: 60 mins   
Makes: 12-16 servies


  • Chocolate Bundt Cake

  • 3 cup all-purpose flour
  • ¾ cup cocoa powder
  • 2 cups granulated sugar
  • 2 tsp baking soda
  • 1½ tsp baking powder
  • 1 tsp salt
  • 2 cups beet puree (6-7 small beets) - used 2 boxes of Trade Joe's  Steamed & Peeled Baby Beets
  • 1 cup warm water
  • ¾ cup apple sauce
  • ⅓ cup canola oil
  • 1 tsp vanilla extract
  • 1 cup chocolate chips

  • Chocolate Ganache
  • 1/4 cup canned coconut milk
  • 1/2 cup chocolate chips
  • 1/2 cup powdered sugar


  1. Preheat the oven to 350 degrees Fahrenheit. Spray a 10" Bundt pan and set aside.
  2. Place steamed & peeled baby beets in a food processor. Blend until smooth. Set aside.
  3. In a large bowl combine flour, cocoa powder, sugar, baking soda, baking powder, and salt.
  4. In a separate bowl whisk together beet puree, apple sauce, water, canola oil, and vanilla extract. Add the wets to the dries and mix until just combined. Fold in the chocolate chips.
  5. Transfer to prepared Bundt pan and bake for about 45-60 minutes, until a knife inserted in the middle comes out clean. Remove from oven and allow to cool in the pan for 20 minutes. Flip out onto a cooling rack and cool completely.
  6. To make the Chocolate Ganache place chocolate chips in a small, shallow bowl. Heat coconut milk to a scald (you should see a skin form over the surface). Pour over chocolate chips and cover for 5 minutes. Gently stir together until the ganache is well combined and thickened. Mix in sugar and pour over cooled cake and serve.