Monday, December 27, 2010

Orange Baked Ham

Serve 20 for dinner Prep 15 min Cook 1 hr

  • 1 (10-12 pound) fully cooked, spiral-cut smoked ham on the bone
  • 6 garlic cloves
  • 8 1/2 oz. orange marmalade
  • 1/2 cup French's Honey Dijon mustard
  • 1 cup light brown sugar, packed
  • 1 orange, zested
  • 1/4 cup freshly squeezed orange juice
  1. Preheat the oven to 350 degrees F. Place the ham in a heavy roasting pan.
  2. Mince the garlic in a food processor. Add the marmalade, brown sugar, orange zest, and orange juice and process until smooth. Pour the glaze over the ham and bake for 1 hour, until the ham is fully heated and the glaze is well browned.
  3. Serve hot or at room temperature.

Honey Balsamic Green Bean

Serve 4 to 6 Prep 10 min Cook 30 min
  • 1 Lb green bean
  • 6 sweet peppers, seeded thinly sliced
  • 1 Tbsp Olive oil
  • 1 Tbsp minced garlic
  • 1 Tbsp balsamic vinegar
  • 1 tsp honey
  • 1 tsp onion powder
  • Salt and freshly craked black pepper


Bring a large pot of water to a boil over medium heat. Add the beans and blanch them for 3 to 4 minutes. Immediately remove the beans from the water and add them to an ice water to stop the cooking process. Drain.

In a large saucepan, heat the olive oil over medium heat. Add the garlic and green beans. Cover, and cook for 10 minutes, stirring often. Oncover, then stir in the vinegar, honey, onion powder, and salt and pepper, to taste. Cook about 10 more minutes.

Transfer the beans to a serving bowl and serve.

Sunday, October 3, 2010

Mango Couscous


1 cup couscous
1 Mnago, peeled and diced
1/4 cup chopped red onion
1/4 cup chopped cilantro
1 tsp freshly squeezed lime juice
1 Tbsp chopped mint (optional)
salt & pepper to taste

1. Cook couscous according to package directions.
2. Combine with Mango, red onions, cilantro & lime juice.
3. Season to taste with salt and black pepper.

Grilled Curried Shrimp with yogrut sauce

Serve 4 Prep: 10 mins Cook: 10 mins


3/4 lb shrimp, cleaned and shelled, tails on.

Marinade Sauce

2 Tbsp Red curry paste
2 tsp vegetable oil
1 Tbsp minced garlic
1 Tbsp freshly squeezed lime juice

Dipping sauce

1 7-oz container Greek yourt
1 tsp grated ginger
1/2 tsp minced garlic
1 Tbsp chopped cilantro
Lime wedges (optional)

In a large bowl, whisk together red curry paste, vegetable oil, garlic & lime juice. Add shrimp; toss to coat.
Mean time, mix together yogurt, ginger and cilantro and garlic in a small bowl. Season to taste with black pepper
Heat grill to medium high. Grill shrimp until just cooked through, about 2 minutes per side.
Arrange shrimp on platter and serve with yogurt sauce. Garnish with lime wedges if desired.

Tuesday, September 7, 2010

Oven baked Tilapia

This recipe is great all by itself but with the fresh tomato salad or mango salad over it, it’s nothing short of amazing. If you don’t generally like fish, this recipe could change your mind. If you’re positive you don’t like fish, then try the tomato salad over grilled chicken or steak. If you are looking to make this a little lighter, omit the butter and add a little extra olive oil.

Serve: 6         Prep: 10 minutes             Cook: 10 minutes


  • 6 Tilapia Filets
  • 2 lemons sliced in half
  • 3 Tablespoons olive oil
  • 3 Tablespoons of cold butter cut into small cubes
  • 1/3 Cup seasoned breadcrumbs
  • Seasoned Salt
  • Fresh ground pepper
  • ½ Tablespoon dried oreganoPam


Preheat over to 400 degrees
Cover a cookie sheet with foil. Spray the sheet with Pam. Place fish filets on the sheet and drizzle with olive oil. Squeeze the lemons over the fish and season with seasoned salt and pepper. Sprinkle the breadcrumbs over the fish to coat the fish, then top with small cubes of cut butter. Sprinkle with oregano and place into the oven with the rack on the second highest level.
Bake for around 8 minutes then shut the oven and turn on the broiler and broil for about 2 minutes until golden brown.

Monday, September 6, 2010

Pickled Radish

The pickled radish for something sweet, tangy, and crunchy, which it would go well with sauced up, deep-fried chicken (Tong-dak)

1 medium radish
1/4 cup water
1/4 cup sugar
1/4 cup vinegar
1 Tbsp salt

peel and cut the radish into 2 cm chucks.
In a big bowl evenly mix sugar & salt sall over the radish, leave them 30-40 minutes.
Put the radish into the jar and pour the juice over; add 1/4 cup of water and vinegar.
Keep the jar in the refrigerator and enjoy!

Sunday, September 5, 2010

Mung beans & rice Porridge (Nokdujuk)

Usually, peeled and split mung beans are found in Asian grocery stores only. Because they have a long shelf life, it may be a good idea to keep one bag in pantry, just in case you need them. You could buy whole mung beans, too. But, most Korean mung bean recipes that I know require peeling. Since I am not gourmet enough, I cannot tell the difference between starting from the whole beans and using these semi-prepared ones, at least not yet. I used this particular brand of peeled and slit mung beans for my Mungbean Pancakes or Mungbeans & Rice porridge...

1 cup peeled mung beans
1 cup rice
5 cups homemade chicken stock (if you don't have homemade chicken stock, use plain water)
3 cups of water
2 Tbsp finely chopped carrot
3 Tbsp finely chopped green onions
a pinch of salt to taste

Wash 1 cup of rice and soak it in cold water for 2 hours. Drain it through a strainer. Also soak mung beans in the 3 cups of cold water about 2 hours.
Add 5 cups of chicken stock and 3 cups of mung beans soaked water and mung beans in a large pot, boil with high heat, then reduce heat to medium (lower the heat if it boils over & uncover the lid slightly); cook about 20 minutes till the mung beans is cooked.
Remove the cooked mungbeans using a strainer from the pot; put it into food processor and grind the mung beans roughly.
Add rice and carrots into the pot and boil in high heat; then reduce to medium heat.
Every now and then open the lid and stir the porridge so the rice doesn’t burn on the bottom the pot.
When the rice looks cooked and add the grinded mung beans, then boil again.
Add green onions and stir often until the rice and mung beans mixture cooked all the way about 10 to 15 minutes.

Sunday, August 15, 2010

Turkey Meatloaf

Serve 6 Prep: 20 mins Cook: 1 hr

3/4 cup quick-cooking oats
1/2 cup skim milk
1 medium onion, (3/4-finely chopped, 1/4-thinly sliced)
1 Tbsp. chopped fresh sage
1 Tbsp. chopped fresh pasley
1 cerely, chopped
2 pounds ground turkey breast
1 1/2 cups herbed sundried tomatoes in oil, pureed in a food process
2 eggs, beaten
1 cup plain bread crumbs
1 Tbsp. Worcestershire sauce
1/4 cup ketchup
1/2 teaspoon salt
Freshly ground black pepper
1 (8-ounce) can tomato sauce


Preheat the oven to 350 degrees F.
In a small bowl, stir together the oats and milk.
Thinly slice 1/4 of the onion and set aside. Finely chop the remaining onion.
In a large bowl combine the turkey, oat mixture, chopped onion, 1 cup of pureed sun-dried tomatoes (reserving 1/2 cup of sun-dried tomato puree), eggs, Worcestershire sauce, ketchup, salt and a few grinds of pepper. Mix just until well combined.
Transfer the mixture to a 9 by 13-inch baking dish and shape into a loaf about 5 inches wide and 2 1/2 inches high.
Mix tomato sauce with reserved sun-dried tomato puree.
Pour the tomato sauce mixture over the meatloaf and sprinkle with the sliced onions. Bake for about 1 hour or until an instant-read thermometer registers 160 degrees.F.
Remove from the oven and let rest for 10 to15 minutes before slicing.

Thursday, July 8, 2010

Korean Tofu Ssamjang Sauce

Using comercial ssam jang product, you can make your own better ssamjang.
When you don't have comercial ssam jang product, you can mix 1 Tbsp of red pepper paste and 1Tbsp of soy bean paste, this substitute might be even better.
This recipe makes multiple servings. You can store them in the refrigerator for up to 1 month.

4-6 oz of medium firm soy bean curd (Tofu)
6 Tbsp. store bought Ssamjang
1/2 onion, chopped
1/2 jalapeno, seeded, chopped
1 Tbsp minced garlic
2 Tbsp chopped green onion
1 tsp sesame seed oil
1 tsp toasted sesame seed
1 tsp anchovy flavor soup stock (San Deul Ae myulchi)

Chop up the tofu and place them in the sauce pan (do not add any oil or water in the pan.) - cook about 5 minutes; then add onions, garlic, green onions, and jalapeno; cook 5 more minutes; stir often.
Add sesame oil, dwenjang mixture, and mix with soup stock.
Cook in med-low heat, covered for 10 minutes; stir often.

Tuesday, July 6, 2010

Korean Egg Custard (Gyeran Jjim)

Korean steamed eggs are similar to quiche, but without a crust, and these eggs are amazingly light and fluffy. Not only does this steamed egg recipe go well with just about anything, it's healthier than most egg recipes that call for frying or baking. Whenever possible, you want to steam and boil foods that require cooking, as low temperature cooking minimizes the production of harmful compounds like heterocyclic amines.

serve 4, Prep 10 minutes, Cook 25 minutes

  • 3 eggs
  • 1 cup water
  • 2 tsp fish sauce
  • 1 Tbsp minced carrots
  • 2 Tbsp minced green onions

  1. Break the eggs, whisk until the well,then sieve them; then add water, fish sauce; mix them well.
  2. Pour the egg mixture into heat safe bowl (up to 80% of the bowl) and cover them with foil.
    When the water starts to boil from the steamer, add the bowl into the steamer.
    Cook the eggs at the medium heat about half way 10 ` 15 mins)
    Change to the low heat, add minced carrots, minced green onions and cover; then cook 10 more mins.
  3. When the eggs are ready, you should be able to poke a chopstick right through to the bottom and come out with a clean chopstick.
  4. Enjoy!
* instead of fish sauce, you may add 1 tsp. salt-pickled baby shrimps called "Sewoojut".
* Add any fresh vegetables, herbs that your taste buds are calling out for
* This quick and easy steamed egg dish (gaeran jim) can be made in the microwave. If using microwave, mix eggs, water, chopped vegetables, fish sauce: mix well; then cover the bowl with a plastic wrap and cook for 4 minutes or more.

Sunday, July 4, 2010

Korean Sweet Black Beans (Kongjaban)

Black bean is a very good source of cholesterol-lowering fiber, black beans' high fiber content prevents blood sugar levels from rising too rapidly after a meal, Black Beans Give You Energy to Burn While Stabilizing Blood Sugar. In addition, they are a very good source of dietary fiber and folate.

  • 2 cups black soy beans, washed
  • 3 ~ 4 cups filtered water
  • 1/2 cup soy sauce
  • 3 Tbsp sugar
  • 4 Tbsp Corn-syrup
  • 2 Tbsp Maesil Extract
  • 1 tsp sesame oil
  • 1 tsp sesame seeds
  • Pinch of salt
Note: To shorten cooking time and make it easier to digest, washed black beans should be presoaked - simply soak the beans in drinking water for 6 hours or overnight, placing the bowl in the refrigerator so that the beans will not ferment.

  1. In a pan add the black beans and presoaked water & add salt. (add more water if needed).
    Boil them on high for about 20 to 25 minutes – until the water is reduce in half.
  2. Add soy sauces and reduce the temperature to medium high, then cook them for 10-20 minutes until the sauce is reduce in half. Then add 4 Tbsp of corn syrup and 3-4 Tbsp of sugar depending on your taste. You can skip the corn syrup and use sugar or honey instead. Add sesame seed oil.
  3. Cook them for 20 to 25 minutes – until the liquid is almost gone. Watch carefully not to burn them.
  4. Sprinkle 1 tsp of sesame seeds in them, and cook them 5 more minutes on low. Turn off the heat.

Sunday, June 20, 2010

Smoked Chicken Strata

Serve: 6 Prep: 25 mins Chill: 2 hrs Bake: 25 mins Stand: 1o mins

  • 1 Tbsp canola oil
  • 2 cup cut-up trimmed fresh asparagus or chopped broccoli
  • 1 1/2 cups sliced fresh mushrooms
  • 1/2 cup chopped red or yellow sweet pepper
  • 3 whole grain English muffins, torn or cut into bite-size pieces (4 cups)
  • 2 cups shredded smoked chicken or cooked chicken breast (10 oz.)
  • 3/4 cup shredded Swiss cheese ( Gruyere cheese is better )
  • 4 eggs, lightly beaten
  • 1 cup milk


  1. In a large nonstick skillet, heat oil over medium-high heat. Add asparagus, mushrooms, and pepper; cook about 3 minutes or just until vegetable are crisp-tender.

  2. Lightly coat casserole dish with nonstick cooking spray. Divide half of the English muffin pieces in the dish. Top with the chicken, asparagus mixture, and 1/2 cup of the cheese. Top remaining English muffin pieces.

  3. In a medium bowl, whisk together eggs, milk, and 1/8 tsp black pepper. Pour egg mixture evenly over the layers in dish. Using the back of a large spoon, press muffin pieces down. Sprinkle with the remaining 1/4 cup cheese. Cover; chill 2 to 24 hrs.

  4. Preheat oven to 325 degree. Bake 25 to 30 minutes or until a knife inserted in centers comes out clean. Let stand 10 minutes before serving.

Saturday, June 19, 2010

Whole Wheat Sweet Potato Bread

Serve 16 slices
Prep: 30 minutes Bake: 40 minutes Cool: 10 minutes


  • 3/4 cup all-purpose flour
  • 3/4 cup white whole wheat flour or whole wheat flour
  • 2 tsp baking powder
  • 1 tsp pumpkin pie spic
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup light sour cream
  • 2 eggs, lightly beaten
  • 1/4 cup sugar
  • 1/4 cup fat-free milk
  • 1/4 cup canola oil
  • 1 1/2 tsp vanilla
  • 1 cup mashed cooked peeled sweet potatoes
  • 1/4 cup chopped pitted dates
  • 1/4 cup chopped pecan, toasted


  1. Preheat oven to 375 degree. Lightly coat 8x4x2 loaf pan with nonstick cooking spray. set aside.
  2. In a large bowl, combine flours, baking powder, pumpkin pie spice, baking soda, and 1/4 tsp salt.
  3. In a medium bowl, combine sour cream, egg, sugar, milk, oil, and vanilla. Stir in sweet potatoes.
  4. Add sour cream mixture to flour mixture. Stir just until moistened. Fold in dates and pecans. Spon batter into pan, spreading evenly.
  5. Bake 40 minutes or until a toothpick inserted near center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan. Cool completely.
Steamed kabocha squash is a favorite of mine — it’s one of the most flavorful squashes around, and is chock full of nutrients like beta carotene (especially when you eat the thin skin).
I mashed the cooked kabocha with a fork and bake the bread substituting mashed squash for the mashed sweet potatoes. It came out so good! Try it!

Wednesday, June 16, 2010

Mochiko Cake

I've been looking thinking of creative uses for mochiko. mochi cake is an easy, tasty recipe. The appearance is that of a cake, and the texture is in between a mochi and a cake. It's like a very chewy cake. I was slightly worried that the the crown daisy powder might affect the batter, but it worked out beautifully. The mochi cake is not very sweet, and is full of little bits of goodies. Enjoy!

Serve: 24 slices

  • 1 box (16 oz.) Mochiko - sweet rice flour
  • 1 tsp kosher salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 cup (more or less) brown sugar
  • 2 1/2 cup Milk ( or more )
  • 1/2 cup chopped mixed nuts (example: pumpkin seeds, walnuts, pecan...)
  • 1/2 cup mixed dried fruits (example: blueberries, cranberries, grapes, dates...)
  • 1 ~ 2 cups mixed cooked beans ( example: kidney beans, green peas, edamame, black beans, red beans...) or steamed & chopped vegetables (example: sweet potatoes, kabocha squash...)
  • 1 ~ 2 Tbsp crown daisy powder or green tea powder (matcha powder)
  1. Preheat oven to 375 degrees.
  2. In a large bowl, combine Mochiko flour, baking soda, baking powder, brown sugar, salt, & crown daisy powder and mix well.
  3. Add milk to flour mixture and mix well
  4. Fold in mixed nuts and dried fruits, and cooked beans...
  5. Pour into greased 8 x 8-inch baking pan.
  6. Bake at 375 degree for 45 mins till top is golden brown.
  7. Cool over a wire rack, and then slice and serve.

Tuesday, May 25, 2010

Gyudon (beef bowl)

A beef bowl is called “gyudon” in Japanese. “Gyu” means beef and don is short for “donburi” which is food served on top of rice in a bowl. Many gyudon recipes are using hon-dash powder for the dash soup stock. But the Hon-Dash powder contains MSG. My recipe is much healthier.

Yield: 4 servings Time: 20 minutes


  • 1lb of thin sliced beef (chadolbaegi-Korean Beef Brisket)
  • 1 medium onion (sliced)
  • 4 bowls of steamed rice
  • 1 cup dashi soup stock*
  • 4 Tbsp soy sauce
  • 2 Tbsp Mirin
  • 2 Tbsp sugar
  • 2 Tbsp sake
  • 0.3 oz minced ginger 

  1. Add mixed spices (soy sauce, sake, sugar) and beef in the saucepan and cook on high heat.
  2. When the beef is almost done, remove beef from the pan; set a side. 
  3. Add dashi stock and sliced onion, ginger in the saucepan, cover and cook for 2 minutes on medium heat.
  4. Reduce heat to low after it boils, cover and simmer for 5 to 6 minutes
  5. Return the beef to the pan and mix well with onions.
  6. Serve it a bowl of steamed rice with juice in the saucepan

Makes 4 cups

4 cups water
16 — 20 square inches of kombu* or 2 or 3 pieces of 3" dashima*
1/2 cup (2oz.) loosely packed katsuobushi (shaved bonito)
1. Place the water and the kombu in a pot and let the kombu soak for about 15 minutes.  Place the pot over medium heat.  Right before the water starts to boil (watch for bubbles starting to break around the edge of the pot), remove the pot from the heat and scatter the katsuobushi over the surface of the water.
2. After 3 or 4 minutes (the katsuobushi will have sunk to the bottom of the pot by this point), strain the stock through a strainer lined with a tightly woven cotton cloth or a coffee-filter.
3. Refrigerate the stock in a tightly covered container for up to 4 days in the refrigerator.**
* If you would like to weigh out your kombu (I usually eyeball it)–somewhere between 0.45-ounces or 0.6 ounces (13-18 grams) is good!  Of course, you can always go with more or less depending on your tastes.
** Sources disagree on whether ichiban dashi can be frozen.  Some say that it can be frozen, while others argue that the stock loses its aroma/flavor when frozen, so it’s best to use it when it’s fresh.  It’s up to you!

Sunday, May 23, 2010

Blackened Tilapia

For Fish:
4 tilapia fillets
2 tablespoons grapeseed oil
1/2 lemon, juiced

Blackening Spice:
3 tablespoons smoked paprika
1 teaspoon salt
1 tablespoon onion powder
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon dried ground thyme
1 teaspoon dried oregano
1/2 teaspoon garlic powder

In a small bowl combine all of the spices. Press a heaping tablespoon of the spice mix onto each fillet so that both sides are liberally coated. Allow the fish to sit for 15 minutes at room temperature prior to cooking.

In a large skillet, heat the oil over medium-high heat. Once the oil is almost smoking, add the fillets and cook for 2 to 3 minutes on each side. Sprinkle with lemon juice and transfer the fillets to serving platter.

Chilpotle Slaw

Serve: 4 Cook: 10 minutes


  • 2 teaspoons finely chopped chipotle pepper in adobo sauce (wear gloves please!)

  • 1/2 cup mayonnaise (or 1/2 cup plain yogurt plus 2 Tablespoons mayonnaise, or 1/2 cup sour cream or 1/4 cup sour cream plus 1/4 cup mayonnaise)

  • 1 tablespoon honey

  • 1 tablespoon lime juice

  • 1/4 pound shredded white cabbage (about 1 cup)

  • 1/4 pound shredded red cabbage (about 1 cup)

  • 1/4 cup finely chopped red onions

  • 1/4 cup chopped green onions


  1. Make the Chipotle Slaw by combining the chipotle pepper, mayonnaise, honey and lime juice in a large mixing bowl. *If you are using the plain yogurt, put the yogurt into a strainer lined with apaper towel and place over a bowl to drain and thicken for 20 minutes.

  2. Stir well, then add the shredded cabbage, red onions, green onions and stir to thoroughly combine.

  3. Season with the remaining 1/4 teaspoon of salt, and refrigerate until ready to eat.

Saturday, May 22, 2010

Steak and Eggs Burritos

My husband loves the steak & egg burritos from Jack in the Box. I try to copy theirs. This recipe will make a large batch of the burrito fixins that you can freeze, or store in the refrigerator so that you can make great breakfast burritos whenever you please.

Serve: 12 Cook: 40 mins.

3-4 top sirloin steaks
1 Tbsp. olive oil
1 cup chunky salsa
2 Tbsp. ground cumin
2 Tbsp. garlic salt
1 cup fresh cilantro, finely chopped
2 cups Mexican cheese blend
15 eggs or 32 oz. egg substitute
1/2 box of frozen hash brown patties (5 patties)
12 large flour tortillas
1 can of diced tomaoes & green chiles
a pinch of chilpotle salsa


  1. Preheat oven to 350 degrees.
  2. In a medium mixing bowl combine olive oil, salsa, cumin, garlic salt, and cilantro.
  3. Place steaks in a shallow baking dish. Pour mixture over steaks.
  4. Place in oven for 15-20 minutes or until they reach desired doneness.
  5. Transfer the steak to a cutting board. Cover it loosely with foil and let rest for 10 minutes before carving.
  6. Preheat oven to 350 degrees F. Wrap tortillas in foil (about 4 in a batch) and heat in the oven for 5 to 10 minutes.
  7. Mean time, pan fry hash browns on medium heat, 5 minutes per side. Let it cool; cut into strips; set a side.
  8. While the steak is resting, cook the eggs. Pour desired amount of eggs into non-stick skillet over medium heat. Stir gently until eggs are set and slightly moist. Set a side.
  9. In a small bowl, mix diced tomatoes and a pinch of chilpotle salsa.
  10. To serve, divide eggs evenly among the tortillas. Add steaks & hash browns. Sprinkle each with about 2 tablespoons cheese and 1 tsp. salsa and roll up.
  11. Serve with tomato Salsa and sour cream.

Aged Black Garlic

It’s matte-black and gooey-soft with a chewyishy texture. It’s sweet, mild, caramelly and reminds me of molasses. Black garlic also boasts additional antioxidants when compared to regular garlic. This article will get you going on how to make your very own black garlic by simply fermenting garlic in a warm rice cooker. Black garlic is an unusual delight to eat as a side or incorporate into a meal.

Time: 17 days

  • 15~30 whole garlic bulbs
  1. Make sure the rice cooker can be set to a warm setting.

  2. Place the entire garlic bulb inside a rice cooker and allow the garlic ferment for 10days. Try not to disturb the garlic during the fermentation.

  3. After 10 days, Black garlic is placed on wire racks to cool and dry over the course of one week. Again. Make sure the location should be dry and cool, no direct sunlight.

  4. Enjoy the wonderful and tasty treat of home brew black garlic!
You will smell the garlic a mile away – quite literally.....

Sunday, May 16, 2010

Mint-Cilantro Chutney

This recipe makes a generous amount of the fresh herb chutney
Serve the Tandoori-Spiced Grilled Shrimp with basmati rice or naan (Indian flatbread) heated on the grill.


1/2 cup loosely packed fresh mint leaves
1/2 cup loosely packed fresh cilantro leaves
1/2 cup chopped onion
2 tablespoons fresh lemon juice
1 teaspoon ground cumin
1/4 teaspoon salt
1 serrano chile, seeded and chopped
1 garlic clove


To prepare chutney, combine mint and remaining ingredients in a food processor; process until smooth. Serve with skewers.

Grilled Tandoori Chicken


  • 5-6 (3.5 to 4 pound) skinless, boneless chicken thigh or breast
  • 2 tablespoons vegetable oil
  • 1/2 cup chopped white onion
  • 2 tablespoons chopped garlic
  • 2 tablespoons chopped ginger
  • 1 teaspoon finely chopped serrano or jalapeno pepper, stem and seeds removed
  • 1 tablespoon paprika
  • 11/2 teaspoons salt
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 1/2 teaspoon cayenne
  • 1/2 cup plain yogurt
  • 1 tablespoon fresh lemon juice


  1. With a fork, prick holes in the chicken pieces. Place the chicken in a plastic bag.

  2. In a blender, combine the oil, onion, garlic, ginger, pepper, and process on high speed to a paste. Add the paprika, salt, cumin, turmeric, coriander, garam masala, and cayenne, and process until well blended. Add the yogurt and lemon juice, and process to a smooth sauce, scraping down the sides to combine all the ingredients. Pour the marinade over the chicken. Turn to coat evenly, rubbing the marinade into the chicken. Close it tightly, refrigerate for at least 4 hours, and up to 24 hours, turning occasionally.

  3. Preheat a grill.

  4. Remove the chicken from the marinade. Place on the grill and cook for 8 to 10 minutes on the first side. Turn, baste as needed, and cook on the second side for 8 to 10 minutes. Turn and continue cooking, as necessary until the chicken is cooked through, but still tender, about 25 to 30 minutes.

Parmesan Baked Orange Roughy

  • 2 (4 ounce) fillets orange roughy

  • 1/4 lemon juice

  • 1/4 cup grated Parmesan cheese

  • 1 Tbsp. butter, softened

  • 2 Tbsp. prepared Dijon mustard mayonnaise blend

  • 1 large clove garlic, minced

  • pinch of paprika

  • pinch of salt (optional)

  1. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.

  2. Place the orange roughy filets on the broiler pan and squeeze the lemon over the top of the fish. Broil the filets in the preheated oven for about 6 to 8 minutes.

  3. Combine parmesan, butter, dijon & mayo mixture, garlic, and (salt) in a small bowl. Remove the fish from the oven and spread the cheese mixture on top of the filets. Sprinkle with paprika.

  4. Broil until the topping is lightly browned and the fish flakes easily with a fork, about 3-5 minutes.

Parmesan Baked Orange Roughy @ Group Recipes

Saturday, May 1, 2010

Veggies with Yogurt Dill Dip

1/2 cup non-fat Greek yogurt
2 tsp Dijon mustard
2 tsp fresh Dill
1 shallot

Cut/slice fresh vegetables (red bell peppers, cherry tomatoes, baby carrots and celery).
Scoop yogurt into bowl.
Finely chop shallots.
Add shallots, dill and mustard.
Mix ingredients together until blended.
Dip veggies!

Nutritional Information
80 calories 15 grams of protein
0 grams of fat
0 grams of carbohydrates [fat-free yogurt]

Perfect Oatmeal

A perfect way to start the day! And who would have thought that a bowl of oatmeal could provide over half of the daily value for those hard-to-find omega-3 fatty acids as well as 109% of the daily value for manganese. Enjoy!

Serves 2

Prep and Cook Time: 15 minutes

  • 2 1/4 cups water
  • dash salt
  • 1 cup regular rolled oats
  • 1/2 tsp cinnamon
  • 1/4 cup dried cranberries or blueberries
  • 1/4 cup chopped walnuts
  • 1 TBS flaxseeds
  • 1 TBS blackstrap molasses
  • 1 cup milk or dairy-free milk alternative


  1. Combine the water and salt in a small saucepan and turn the heat to high.
  2. When the water boils, turn the heat to low, add oatmeal, and cook, stirring, until the water is just absorbed, about 5 minutes.
  3. Add cinnamon, cranberries, walnuts, and flaxseeds. Stir, cover the pan, and turn off heat.
  4. Let set for 5 minutes.
  5. Serve with milk and molasses.

Tuesday, April 27, 2010

Beef Chow Mein

Serve: 6 Prep: 10 mins Cook: 20 mins
  • 1 pound steak, (you choose, but I like a New York for this)
  • 1 tablespoon peanut oil
  • 1 can od diced omatoes, drained
  • Any vegetables-cabbages, onions, carrots, cerely, thinly sliced
  • One 7-ounce package Asian stir fry noodles (from the refrigerator section at the market). But don't use the sauce mix.
  • 2 tablespoons garlic black bean sauce (also found in the Asian aisle of most supermarkets
  • 1 sliced green onion, garnish
  1. Trim excess fat from the steak and slice into very thin slices.

  2. Preheat a pan or wok on stovetop and heat really well over high heat, then add oil. When the oil is smoking, and not until, add beef and stir fry for a couple minutes until beef changes color and is cooked through. Remove and set aside

  3. With the pan back on the heat and smoking again, add a teaspoon of oil and the vegetables and tomatoes. Stir-fry about a couple minutes.

  4. Add the beef, noodles and black bean sauce to the tomatoes. Stir the whole business until the flavor is through everything and all is heated.

Baked Teriyaki Chicken

Serve 6 Prep: 30 mins Cook: 60 mins

  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 1/2 cup white sugar or less
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup cider vinegar
  • 1 clove garlic, minced
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground black pepper
  • 12 skinless chicken thighs
  1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
  2. Preheat oven to 425 degrees F (220 degrees C).
  3. Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
  4. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

Thursday, April 22, 2010

Frozen Fruit Tart

For a twist, substitute peach yogurt, add sliced peaches, and drizzle with maple syrup

2 to 2 1/4 cups low-fat vanilla yogurt
9-inch ready-made graham-craker crust
12 oz. fresh blackberries
2 Tbsp confectioner's sugar

  1. Whip yogurt and pour into piecrust.
  2. Use the back of spoon to smooth the yogurt evenly. Place pie in freezer for 3 to 4 hours. Remove and place fresh berries in freezer for at least 20 minutes.
  3. Dust the top with confectioners' sugar. Serve.
Serve 8. Per serving: 180 calories, 27g carbs, 4g protein, 7g fat, 5mg cholesterol.

Sunday, March 21, 2010

Asian Barbecued Pork Ribs

serve: 4 Prep: 10 mins cook: 50 mins


  • 3 pounds pork spareribs
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 inch fresh ginger root, chopped
  • 1/3 cup dark soy sauce
  • 2 fresh red chilies, seeded and chopped
  • 1 teaspoon tamarind soup base
  • 1-2 Tablespoons dark brown sugar
  • 2 Tablespoons peanut oil
  • salt & freshly ground black pepper


  1. Wipe the pork ribs and place them in a work or wide frying pan.
  2. Blend soy sauce with chopped onion, garlic, ginger roots, chilies together in a food processor.
  3. When it turns to a paste, add the tamarind soup base, brown sugar, oil and seasoning to the onion mixture and mix well together.
  4. Pour the sauce over the ribs and toss well to coat.
  5. Bring to a boil and then simmer, uncovered and stirring frequently, for 30 minutes. Add extra water if necessary.
  6. Put the ribs on a barbeque grill or in the oven at 400 degree.
  7. continue cooking until the ribs are tender about 15-20 minutes, depending on the thickness of the ribs.
  8. Baste the ribs with the sauce and turn them over from time to time.
  9. Serve the ribs with rice and stir fried vegetable or salad.

Saturday, March 13, 2010

Honey Mustard Sauce

  • 1/2 cup Mayonnaise
  • 2 Tbsp yellow mustard
  • 1 Tbsp Dijon Mustard or Spicy Brown Mustard
  • 2 Tbsp Honey, more or less depend on your taste
  • 1/2 Tbsp White Wine Vinegar or lemon juice
  • a dash of garlic powder
  • a dash of tobasco sauce ( optional)


  1. Mix all together in a medium bowl.
  2. Chill until ready to serve
  3. Serve with fried chicken strips.

Sunday, February 28, 2010

Adobo-Seasoned Baked Chicken Wings

by Bobby Flay
Serves 8 Prep: 10 minutes Cook: 30 minutes


  • 1/2 cup mango nectar
  • 1/4 cup honey
  • 1 to 2 Tbsp red hot sauce
  • salt & freshly ground black pepper
  • 2 tsp granulated garlic powder
  • 2 tsp granulated onion powder
  • 2 tsp ground turmeric
  • 40 chicken wings, rinsed well and patted dry
  • 2 Tbsp canola oil
  • 2 Tbsp finely chopped fresh oregano (or 2 tsp dried oregano)


  1. Preheat oven to 425 degree.
  2. Stir together the mango nectar, honey, and hot sauce in a bowl: season with salt & pepper. Set aside.
  3. Mix garlic powder, onion powder, and turmeric in a small bowl for adobo seasoning. Add 1 Tbsp of salt and 1 tsp of black pepper. Toss with wings in a bowl with the oil.
  4. Transfer wings to a large baking sheet ( or 2 small ones, if needed) in a single layer. Bake for 20 minutes. Turn wings over: continue baking for 20 minutes. Remove wings from the oven, generously brush with the glaze, then continue baking 10 minutes more until cooked through. Remove to a platter and sprinkle with the oregano.

Wednesday, February 24, 2010

Garlic-Basil Shrimp

Serve: 4 Prep: 10 mins Cook: 10 mins

  • 2 Tbsp olive oil
  • 1 1/4 lbs large shrimp (20 to 25 per pound)
  • 3 garlic cloves, minced
  • 1/8 tsp crushed red pepper flakes, or more to taste
  • 3/4 cup dry white wine
  • 1 1/2 cup grape tomatoes, halved
  • 1/4 cup finely chopped fresh basil
  • Salt and freshly ground black pepper to taste
  • 3 cups cooked orzo pasta, preferably whole wheat


  1. Heat the oil in a large heavy skillet over medium-high heat until hot but not smoking, then add the shrimp and cook, turning over once, until just cooked through, about 2 minutes. Transfer with a slotted spoon to a large bowl.
  2. Add the garlic and red pepper flakes to the oil remaining in the skillet and cook until fragrant, about 30 seconds. Add the white wine and cook over high heat, stirring occasionally, for 3 minutes.
  3. Stir in the tomatoes and basil, and season the sauce with salt & pepper. Return the shrimp to the pan and cook just until heated through.
  4. Serve with orzo.

Saturday, February 13, 2010

Crispy Beef With Broccoli

For the beef marinade
1 1/2 tsp. reduced sodium soy sauce
1 tsp. cornstarch
Freshly ground black pepper to season the beef

For stir-fry sauce
3 Tbs. oyster sauce
2 tsp. water
2 tsp. balsamic vinegar

To prepare
1 lb. beef top sirloin or flank steak, thinly sliced into 1/8"-thick strips.
1 1/2 lbs. broccoli, cut into bite-size florets (about 4 cups)
1 Tbs. canola oil
1 Tbs. minced garlic (6 cloves)


1. In a medium bowl, combine the ingredients for the marinade. Add the beef and let marinade for 10 minutes at room temperature or refrigerate for a couple of hours.
2. In a small bowl, using a fork, mix together the ingredients for the sauce. Set aside.
3. In a wok or large saute pan, add a inch of water (about 5 cups) and bring to a boil. Add broccoli and cover to cook for 3 minutes. The broccoli should be brigh green and crisp-tender; you should be able to pierce the stem with a fork. Using a slotted spoon, remove broccoli and pat it dry.
4. Discard the water in the pan and dry it well. Place over high heat and when hot, add the canola oil and swirl to coat. Add the garlic and fry for 15 to 30 seconds, until fragrant. Toss in the steak strips, keeping them in one layer, and fry 30 seconds. Flip the strips and cook the other side for 1 to 2 minutes more or until done
5.Pour in the stir-fry sauce and stir to combine. Add the cooked broccoli back into the pan and toss to coat well.
Serve 4 as part of a multi-course meal.

Saturday, January 30, 2010

Tomato, Cucumber and Red onion Salad with Mint

Serve: 4 Prep: 15 minutes Chill: 1 hr

  • 1 large cucumbers - halved lengthwise, seeded and sliced

  • 3 Tablespoons red wine vinegar

  • 1 1/2 teaspoon white sugar

  • 1/2 teaspoon salt

  • 2 large tomatoes, seeded and coarsely chopped

  • 1/3 cup coarsely chopped red onion

  • 1 ~ 2 Tablespoon chopped fresh mint leaves

  • 2 tablespoons olive oil

  • salt and pepper to taste

  1. In a large bowl, toss together the cucumbers, vinegar, sugar and salt. Let stand at room temperature for an hour, stirring occasionally.

  2. Add tomatoes, onion, mint and oil to cucumbers and toss to blend. Season to taste with salt and pepper.

Tomato Cucumber And Red Onion Salad With Mint @ Group Recipes

Pulled BBQ Pork Sandwich

Serve: 8     Prep: 10 minutes      Cook: 4 hrs


  • 5 lbs pork butt roast or shoulder roast.
  • 4 cloves garlic, minced
  • 2 teaspoons seasoning salt
  • 1 teaspoons ground black pepper
  • 1/8 tablespoon cayenne pepper or chipotle Chile powder
  • 1 onion, chopped
  • 1/4 cup balsamic vinegar
  • 1 to 1 1/2 cup water
  • 3 cups barbecue sauce


  1. Rub garlic, seasoning salt, pepper and cayenne pepper to taste onto roast.
  2. Place roast in a large Dutch oven and fill half way with water add onion. Bring to a rolling boil over high heat. Reduce heat simmer and let cook until meat falls off the bone. This should take at least 3 to 4 hours depending on the size of the roast.
  3. Remove the meat from heat and allow it to cool; then shred the meat using 2 forks, then put it into a baking dish.
  4. Pour the BBQ sauce over the meat and 1/2 cup broth from pot to keep it nice & juicy.
  5. Preheat the oven to 350 degrees, cover the baking dish with foil then bake it about 30 minutes.
  6. Serve it on buns with sliced red onions.

Pulled BBQ Pork Sandwich @ Group Recipes

Sunday, January 24, 2010

Spicy Tuna Handroll

  • 2 cups of cooked sushi rice

  • 4 sheets nori (dried seaweed)

  • 1/2 lbs. fresh maguro (raw tuna-sushi grade)

  • 2 green onions-white part only, thinly sliced

  • 1 Tablespoon Masago (optional)

  • 2 tsps mayonnaise

  • 1~2 tsps Sriracha sauce ( adjust to your liking to taste).

  • 1/2 tsp togarashi (chile powder)

  1. Chop tuna and add green onions; give it a few more chops, and then transfer to a bowl.

  2. Prepare the spicy mayonnaise by stirring together the mayonnaise, Sriracha, Masago, and togarashi in a bowl. Mix thoroughly.

  3. Cut the nori sheets in half, forming 4X7 inch half sheets.

  4. Put a nori sheet on top of a bamboo mat (makisu) - the rough side should be facing you.

  5. Spread sushi rice on top of the nori sheet.

  6. Place the tuna mixture lengthwise on the rice. Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder. Press the bamboo mat firmly and remove it from the sushi.

  7. Allow the rolls to sit for about 10 minutes before slicing. Using a very sharp knife, cut the rolls into 1/2 to 3/4 inch thick slices. Serve the sushi with a little soy sauce poured into a small dish, and some small portions of pickled ginger and wasabi on the side.

  8. Make 8 rolls, about 8 pieces each

  9. Eat right away! You can't leave this stuff hanging around and that includes storing it in the fridge. It just won't taste right!

Spicy Tuna Roll @ Group Recipes

Layered Mexican Salad

Serve 12 Prep: 20 mins

  • 1 small iceburg lettuce (or romaine lettuce), washed and cored

  • 1 jar (16 oz) salsa

  • 1 can (15 oz) black beans, rinsed and drained

  • 1 cup frozen corn, thawed and drained

  • 1 large english cucumber, halve into lenthwise, seeded and thinly sliced.

  • 1 can (2 1/4 oz) sliced black olives, drained

  • 1 large lemon

  • 3/4 cup nonfat mayonnaise

  • 3 tablespoons plain nonfat yogurt

  • 2 to 3 cloves garlic, minced

  • 1/2 cup (2 oz) shredded low-fat Cheddar cheese

  • 1 green onion, thinly sliced

  • 1/2 roma tomatoes, diced

  1. Sliced lettuce leaves crosswise into 1/2 inch stripe.

  2. Place half of lettuce in large serving bowl.

  3. Layer salsa, beans, corn over lettuce.

  4. Place cucumber on top of corn; sprinkle with olive. Top with remaining lettuce.

  5. Grate lemon peel; blend with mayonnaise, yogury and garlic. Juice lemon; stir 3~4 tablespoons juice into dressing.

  6. Spread dressing evenly on top of salad.

  7. Sprinkle with cheese and green onion, Garnish with diced toamtoes.

  8. Cover salad and refregerate 2 hours or up to 1 day.

Layered Mexican Salad @ Group Recipes

Pizza with white sauce

Pizza is one of my husband's favorite foods but he does not like red sauce. So I came up with this good alternative to traditional red sauce pizza. It still has a light tomato taste.
Serve: 4 Prep: 10 mins Cook: 10 mins

  • 1 tablespoon butter, melted

  • 2 teaspoons olive oil

  • 1 tablespoon and 1-1/2 teaspoons minced garlic

  • 1 tablespoon basil pesto

  • 1/2 teaspoon dried basil leaves

  • 1/2 teaspoon dried oregano

  • 2 teaspoons grated Parmesan cheese

  • 1 ~ 2 flat bread or pizza crust

  • 1/2 tomato, sliced

  • 1/2 zucchini, thinly sliced

  • 1/2 red onion, sliced

  • 1/2 fresh jalapeno pepper, chopped

  • 1/2 (6 ounce) package finely shredded Parmesan cheese

  1. Preheat oven 375 degrees.

  2. In a small bowl combine butter, olive oil, garlic, pesto, basil, oregano and Parmesan cheese. Spread mixture evenly on flat bread or pizza crust.

  3. Arrange tomato, zucchini, onion and jalapeno on pizza. Top with finely shredded Parmesan cheese.

  4. Bake 5 `10 minutes until done.

Pizza With White Sauce @ Group Recipes

Balsamic-glazed Salmon Fillets

Serve: 4 Prep: 10 mins Cook: 20 mins

  • 4 (5 ounce) salmon fillets

  • 3 cloves garlic, minced

  • 2 teaspoons white wine

  • 2 teaspoons honey

  • 1/4 cup balsamic vinegar

  • 2 ~ 3 teaspoons Dijon mustard

  • salt and pepper to taste

  • 2 teaspoons chopped fresh oregano

  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.

  2. Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.

  3. Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.

  4. Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.

Balsamic-Glazed Salmon Fillets @ Group Recipes