Homemade Pizza!

Well not totally, I do use a box, but this took less than half an hour!

ZUCCHINI PIZZA

CRUST: 4 c. zucchini, grated 1 med. onion, grated 1 med. pepper, grated 4 oz. Mozzarella cheese, grated 4 oz. Cheddar cheese, grated 2 eggs 3 tbsp. Bisquick 1/4 tsp. salt (optional) Combine all ingredients and pour into a 9 x 12 inch baking dish. Bake in a preheated 375 degree oven for 15 minutes. TOPPING: 1 lb. ground beef or turkey 1 onion, minced 1 (14 oz.) jar Ragu Pizza Quick sauce 2 oz. Mozzarella cheese, grated 2 oz. Cheddar cheese, grated Brown the meat and onion lightly. Add the pizza sauce and spread on the crust. Sprinkle the cheese on top. Bake at 375 degrees for 25 minutes or until lightly browned. Serves 6.

Cod Jeon

All I have at home are some cod but I had to make a simple lunch. So I found this awesome recipe from Maangchi.com. I have to say her recipes really rock!


Cod filets (400 grams), flour, olive oil, garlic, salt, ground black pepper, eggs, a red chili pepper, soy sauce, vinegar

1. Prepare fresh or frozen cod. If you use frozen fish, thaw it out in the refrigerator.


2. Rinse the filets in cold water and gently dry them using a paper towel or cotton cloth


3. Slice it thinly and put it in a bowl.


4. Sprinkle 1 ts of salt, 2 cloves of minced garlic, and 1 pinch of black pepper into the bowl of cod slices and gently mix it up by hand.


5. Pour 1 cup of flour into the bowl with the cod, and mix it quickly and gently with your hand so that the cod is lightly breaded.


6. Beat 2 eggs in a small bowl and add a pinch of salt.


7. Add 1 chopped green onion and red chili pepper into the beaten eggs.


8. Heat a pan on the stove over high heat.


9. Add 1 TBS of olive oil or vegetable oil on the pan.


10. Piece by piece, dip your breaded cod into the beaten eggs, and then place the pieces on to the heated pan.


11. Lower the heat to medium and cook it.


12. Turn it over using a spatula or spoon.


13. Add more oil if needed.


14. On a big plate, place green lettuce on the bottom and place the cooked fish (in Korean, we now call it “jeon”) on it.


15. Serve it with a dipping sauce.

* Dipping sauce: Mix 2 TBS of soy sauce and 1 or 2 TBS of vinegar

orange chicken

Never thought I'll say this, but Panda Express's orange chicken recipe was actually really good!

2/3 pound boneless chicken pieces, skinned
1/3 egg
1/2 teaspoon salt
White pepper
Oil (for frying)
1/6 cup cornstarch PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1/3 tablespoon cornstarch
1/12 cup flour
1/3 tablespoon minced ginger root
1/3 teaspoon minced garlic
1/3 dash crushed hot red chilies
1/12 cup chopped green onions
1/3 tablespoon rice wine
1/12 cup water
1/3 teaspoon sesame oil
***Orange Chicken Sauce***
1/2 tablespoon soy sauce
1/2 tablespoon water
1 2/3 tablespoon sugar
1 2/3 tablespoon white vinegar
Turn this recipe into a puzzle! [click]

Directions:

Cut chicken pieces into 2-inch squares and place in large bowl. Stir in egg, salt, pepper and 1 tablespoon oil and mix well. Stir cornstarch and flour together. Add chicken pieces, stirring to coat. Heat oil for deep-frying in wok or deep-fryer to 375 degrees. Add chicken pieces, small batch at time, and fry 3 to 4 minutes or until golden and crisp. (Do not overcook or chicken will be tough.) Remove chicken from oil with slotted spoon and drain on paper towels. Set aside. Clean wok and heat 15 seconds over high heat. Add 1 tablespoon oil. Add ginger and garlic and stir-fry until fragrant. Add and stir-fry crushed chilies and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce and bring to boil. Add cooked chicken, stirring until well mixed. Stir water into remaining 1 tablespoon cornstarch until smooth. Add to chicken and heat until sauce is thickened. Stir in 1 tablespoon oil and sesame oil. Serve at once. You may want to add grated zest of 1 orange to the sauce ! for flavor.

Note: You have scaled this recipe to serve/make 2 (originally serves/makes 6). Please adjust for pan sizes, cooking times, measurements in the directions, and divided ingredients accordingly.

This recipe from CDKitchen for Panda Express Orange Chicken serves/makes 2

Asian Salmon cake recipe

Salmon Cakes:
1/4 cup peanut oil
2 garlic cloves, minced
1 shallot, minced
1 tablespoon grated fresh ginger
1 to 2 red or green chiles, minced
1 1/2 pounds skinless boneless salmon fillets, cut in small cubes
1 cup fresh bread crumbs (4 slices white bread with crusts removed pulsed in the food processor)
2 tablespoons finely chopped fresh cilantro leaves
2 tablespoons mayonnaise
1 lemon, juiced
1 large egg white
Sea salt and freshly ground black pepper
2 tablespoons peanut oils

Bok Choy:
2 tablespoons peanut oil
2-inch piece fresh ginger
2 heads baby bok choy, halved lengthwise
1/4 cup water
3 tablespoons low-sodium soy sauce
1/4 cup oyster sauce
1/2 lemon, juiced
1 tablespoon brown sugar

Toasted sesame seeds, chopped cilantro leaves, and sliced green onion, for garnish

To make the salmon cakes: Heat 2 tablespoons of the peanut oil in a skillet over medium heat. Add the garlic, shallot, ginger, and chiles; saute for a few minutes to release the flavor. Remove from heat to cool slightly.
In a mixing bowl, combine the salmon, bread crumbs, cilantro, mayonnaise, lemon juice and egg white. Scrape the garlic/ginger oil into the salmon mixture; season with salt and pepper. Fold the ingredients together gently but thoroughly, taking care not to mash the salmon too much. Using your hands, form the mixture into 4 salmon cakes, they should be moist and just hold together.

Coat a non-stick skillet with the 2 tablespoons of peanut oil and bring it to a slight smoke over medium heat. Fry the salmon cakes until brown, about 4 minutes on each side, turning carefully with a spatula. Keep warm on a plate lined with paper towels.

To make the bok choy: Return the skillet to the heat and coat with the 2 tablespoons of peanut oil and heat until almost smoking. Split the piece of ginger open with a knife then whack it with the flat side of the knife. Lay the ginger pieces in the oil, cut-side down to let it start to perfume. Pan-fry the bok choy, cut-side down, for a couple of minutes to give it some color. Add the water and cook another minute to steam the bok choy; carefully remove it to a plate. Add the soy sauce, oyster sauce, lemon juice, and brown sugar. Cook and stir for 3 minutes until the sauce is the consistency of syrup.

Serve the salmon cakes with the bok choy, and drizzle the brown sauce over the whole thing. Garnish the dish with the toasted sesame seeds, cilantro, and green onion.

Oven baked chicken

I made this dish the other day which turned out to be sooo delicious. It's so easy to make too. It tastes even better in a chicken salad the day after!

Ingredients:
4 large chicken thighs
1 egg, beaten
2 tablespoons half and half
1/2 cup seasoned bread crumbs
1/2 cup potato flakes
1 teaspoon garlic salt, optional
3 tablespoons melted butter
1 tablespoon oil

Directions:

Wash chicken thighs, pat dry. Set aside.

In a small bowl, beat egg and half and half.

In another bowl, combine the bread crumbs, the potato flakes and the garlic salt, if used.

Dip chicken thighs in egg mixture. Then roll the thighs in crumb mixture.

Place chicken thighs in a baking pan. Sprinkle with melted butter and oil.

Bake at 400 for about 35 minutes. Increase temperature to 450.

Bake for another 10 to 15 minutes, depending on thickness of thighs, until chicken is tender and done to your liking. Juices should run clear when pierced with a fork.

Another zucchini pancake

This one is probably easier to make but it's not as Korean. My son keeps asking for more of this. I got it off of Curry House's website.

INGREDIENTS:
	1 x 8 oz. package House Tofu Shirataki Noodles
	2 large eggs, beaten
	½ cup biscuit mix
	½ tsp. salt
	¼ tsp. pepper
	¼ cup green onions or scallions, chopped
	2 cups zucchini, shredded
	2 Tbsp. butter or oil

PREP TIME: 15 minutes COOK TIME: 15 minutes
DIRECTIONS:
	Prepare noodles according to package directions, below. Cut into 2-3 inch lengths. Combine eggs, biscuit mix and seasoning in a bowl. Stir in noodles, green onions and zucchini. Heat a flat skillet over medium heat, add one Tbsp. butter. When hot, scoop 1/3 cup mixture at a time onto the skillet, as for pancakes. Cook until underside is golden. Flip over and cook the other side. Place on a platter and keep warm. Make more pancakes with remaining butter and batter mixture. Makes about six 4-inch pancakes.

korean pancake

Ingredients:
½ cup of flour, 2/3 cup of water, 1ts salt, 1 egg, vegetables: green onions, chives, zucchini, chili pepper), 2/3 cup of chopped scallop an shrimp, vegetable oil

1. In a big bowl, place ½ cup of flour, 1 ts salt, 2/3 cup of water and mix it.
2. Chop ½ cup green onions and 3 cup of Asian chives, and shred zucchini to make 1/ 2 cup. Total cups of vegetables will be 4 cups
3. Put chopped vegetables into the mixture of flour and mix it up.
4. Chop 2/3 cup of shrimp, scallop, or squid (optional)
5. In a big heated pan, put some oil and spread the vegetable pancake batter thinly and lower the heat down to medium.
6. Place the chopped seafood over the top and press it with a spoon or spatula.
7. When the pancake is cooked about 80 %, beat one egg and spread it in the center of the pancake and turn it over using spatula or flip it
8. Add more oil if needed, and serve it hot with dipping sauce by mixing 1 TBS of soy sauce and ½ TBS of vinegar.

*Tip: To make it crispier, add oil more generously and spread the pancake mixture thinly. If your pan is not big enough, I suggest making 2 pancakes.

Maangchi rocks!

I found this korean lady who posts her cooking process on youtube!! This makes cooking korean food WAY easier!

I tried her Soon tofu and vegetable pancake. Both were awesome!!!!

Soon tofu
Ingredients:

• 12 dried anchovies
  
• 1/3 cup of kelp, half onion, 5 cloves of garlic, 3 shiitake mushrooms
  
• 100 grams of beef, 1 cup of mixed seafood, 3 shrimp
  
• 2 green onions, 1 green chili pepper
  
• 2-5 TBS of hot pepper flakes
  
• olive oil, sesame oil, 2 tubes of soon du bu
  
• 2 TBS of fish sauce, and 2 eggs

Prepare stock to make tasty Soon du bu:

1. Pour 5 cups of water into a pot and add 12 dried anchovies after removing intestine part.


2. Add half onion, some dried kelp (about 1/3 cup), 3 dried shiitake mushrooms, 5 cloves of garlic and boil it over high heat.


3. Approximately 10 minutes later, lower the heat to low medium heat and boil it for another 20 minutes.


4. Set aside the stock and take out the mushrooms and chop them into small pieces.


5. Heat your earthen ware (or ceramic pot) on the stove and put 2 ts of olive oil.


6. Chop 100 grams of beef and put it into the pot and stir it.


7. Add the chopped shiitake mushroom and stir it.


8. Add 2 TBS – 5 TBS (1/4 cup) of hot pepper flakes and keep stirring.
   * Tips:
   2 TBS---mild
   3 TBS---medium
   4 TBS---hot
   5 TBS (1/4 cup)---suicidal hot ! : )


9. Pour 2 cups of the stock you made. It will be sizzling. Don’t be afraid! It’s just TOFU stew! : )


10. Add 1 cup of mixed seafood and 3 shirimp.


11. Cut the 2 tubes of Soon du bu (soft Tofu) in half and squeeze it out into the pot and break the tofu with a spoon several times in the pot.


12. When it boils, add 2 chopped green onions and 1 green chili pepper.


13. Crack eggs and drizzle some sesame oil before serving.

Simple Pasta Bake

This is a very simple dish to make!

Ingredients

• 3 cups penne pasta, cooked and drained
• 1 (27 1/2 ounce) jar pasta sauce
• 1 (8 ounce) package shredded mozzarella cheese, divided in half
• 2 cups canned sliced mushrooms
• 2 cups thin yellow squash, slices halved
• 2 cups zucchini, slices halved
• 1/2 cup grated parmesan cheese, divided in half (2oz)

Directions

1. Combine pasta, sauce, half of mozzarella cheese, vegetables and half of Parmesan cheese.
2. Spoon into 13x9 inch baking dish.
3. Top with remaining mozzarella cheese and Parmesan cheese.
4. Bake at 350°F for 25 minutes or until heated through.