1/4 cup craisins
chopped fresh or pickled jalapeño (adjust to taste)
chopped fresh cilantro
1/4 teaspoon olive oil
Salt and pepper to taste
The final product was amazing, a truly savory dish that would bring you to tears if you miss the home-cooked meals, or that particular dish mom always made when we were little. That was the feeling I got from this dish: a sweet, slowly-cooked stew that brought me back in time.
Korean Hot Cucumber Salad
1 cucumber (I cut them into bite-size pieces for the texture)
1 teaspoon salt
1 tablespoon water
1 tablespoon rice wine vinegar
1/4 cup red onions (sliced)
1 clove garlic (chopped)
1 teaspoon gochugaru (or other chili powder)
1 teaspoon gochuchang
1 teaspoon honey
1 teaspoon rice wine vinegar
1 teaspoon sesame seeds (toasted)
Mix the cucumbers and salt and let sit for 10-20 minutes. Mix the water and vinegar and let the onion sit in the mixture for 10-20 minutes. Rinse the cucumber and dry. Drain the onions.
Mix the remaining ingredients and toss with the cucumber and onions. Top with some more toasted sesame seeds. Serve cold (I like to refrigerate it for a bit)
The dressing has a really nice combination of spiciness, sweetness and sourness that is a perfect complement to the juicy and crunchy cucumbers. The thinly sliced onions, which are almost translucent in appearance, are great additions in terms of presentation and taste (the best part is that it is not overpowering.)
The following is a recipe for chicken teriyaki from Just Hungry. You can adapt this method to other meats, and fish such as salmon, cod, sea bream, swordfish, etc
I made a few modifications since I did not pick up that many persimmons from the market, and used apple puree in the place of unsweetened apple sauce. The finished bread was amazingly moist and cake-like; walnuts and craisins not only added some texture, but they also gave it a mild and lightly sweet taste. The colours reminded me of pumpkin spice bread. This recipe is definitey worth a try!
I thoroughly enjoyed the beef rolls; the combination of ground beef and nori were amazing! The somewhat sweet sauce and the softness of the beef are in conrast with the texture of the nori sheets. The shredded greens provide another layer of textures to the dish. I served it with multigrain rice as well as the miso group, making a healthy and filling dinner, which was very satisfying at the end of a busy day.
Thankfully, these fudge chocolate drops, with balsamic vinegar as the "secret" ingredient, are already lower in fat than most cookies because the balsamic vinegar retains the chocolate flavour and enhances its richness while the fruit (i used apples) gives the moisture to the cookies. The result was the decadent treat that is absolutely free of guilt! I modified the original recipe because I didn't have any prunes around the house; however, the use of apples turned out amazing! Since apple purees already have sweetness on its own, I was able to cut down on the sugar and completely eliminate the use of margarine and butter. Instead I incorporated some honey into the recipe; not only did honey add aroma, but it also played the role of margarine in "sticking" the batter together.
The cookies came out much softer and lighter than regular cookies, almost like thin brownies actually. (which is what I like: SOFT cookies) So here it is:零脂肪巧克力餅乾! Fat-free Balsamic Fudge Chocolate Cookies
1 cup unbleached white flour (or use gluten-free baking flour)
3/4 teaspoon baking soda
pinch cinnamon (optional)
1/8 teaspoon salt
1/2 cup plus 1 tbsp unsweetened cocoa powder (not Dutch-process)
11/2 to 2 tbsp honey
1 tbsp brown sugar
1/2 apple (I used Red Delicious, and puree it using a food processor and some water)
1/3 cup soy yogurt or soy milk
1 teaspoon vanilla extract
1 tablespoon balsamic vinegar
Preheat oven to 350 F. Cover two baking sheets with parchment paper or a silicone baking mat.
Mix the flour, soda, cinnamon, and salt together and set aside.In a medium-sized mixing bowl, mix the apple puree with the sugar, honey(softened) and cocoa and combine. Add the soy yogurt, vanilla extract, and balsamic and stir until mixed. Finally, add the flour mixture and stir just until it's combined—don't over-mix.
Using a cookie scoop or tablespoon, drop tablespoons of the dough onto the baking sheets about 1 1/2-inches apart. Using the back of a spoon, flatten each cookie slightly and sprinkle with vanilla sugar. Place them in the oven. Bake for about 9 to 10 minutes—be careful not to burn the bottoms!
Remove from the oven and lift the parchment paper or silicone mats onto cooling racks. Allow to cool completely. These taste best cold and somehow even better the next day. Makes about 30 cookies.
Per cookie: 50Calories (kcal); trace Total Fat; (4% calories from fat); 1 g Protein; 14 g Carbohydrate; 0 mg Cholesterol; 52 mg Sodium; 1 g Fiber