Homemade Kimchi

Kimchi is kind of a rage. It's pretty much in everything with any kind of fusion. It's also damn awesome on its own. So instead of buying expensive kimchi in the store, make your own on the cheap. It takes no time at all, and you can adjust the heat level later if you like. Everyone's kimchi is different, so experiment until you get it right. Then add it to some fried rice. Enjoy!

Kimchi

Yield: 1 large jar of kimchi
Ingredients

• 1 large napa cabbage (about 2 pounds)
• 2 tablespoons coarse salt
• 50 ml fish sauce
• 30 ml vinegar (white or rice)
• 80 ml (1/3 cup) chili paste (or chili sauce and/or sriracha)
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, minced
• 4 green onions, cut into 1 inch pieces

Cooking Directions

1. Remove the tough outer leaves of the cabbage and slice it lengthwise in half. Remove the core.
2. Cut the cabbage into 1-2-inch pieces. Toss the cabbage with the salt in a large bowl, then transfer it to a colander set over a bowl. Set a plate on top then weigh it down with something heavy for 24 hours.
3. After 24 hours, mix together the remaining ingredients in a large bowl.
4. Add the cabbage in handfuls to the marinade, taking small bunches at the time and squeezing them of any excess water before adding them to the marinade. Mix the cabbage with the marinade.
5. Pack into a jar, cover tightly, and let stand at room temperature 48 hours. Then chill for 4 days before serving.

This will keep for a long time, but it could be very fermented after 3 weeks.

Ribollita

I learned this from an excellent cooking class on gourmet soups taught by Chef Bernard Kinsella. Ribollita is Italian for awesome. OK, really, it's Italian for reboil, I believe. Anywho, it's essentially just boiling up a simple stew or soup of whatever vegetable you happen to have on hand. Something about the preparation method though really has a huge impact on the flavor. Enjoy!

Ingredients

1 onion, diced
2 tablespoons olive oil
1/2 teaspoon salt
3 cloves of garlic, chopped
3 stalks of celery
2 carrots, chopped
1 zucchini, chopped
14.5 oz can of diced tomatoes (fresh is fine too)
3/4 lb of Swiss chard (or 1/2 head cabbage), chopped
1/2 pound cooked lentils or beans
1/2 cup fresh basil, chopped (1/8 cup dried will work too)
4 cups vegetable stock (or water)
optional: 4 slices of stale bread, torn into bite-size pieces

Directions

1. Heat a large pot over medium low heat and add olive oil, onion, garlic, celery, salt, carrots, and zucchini. Cook for 15 to 20 minutes so that the veggies sweat out their flavors and do not brown.

2. Stir in the diced tomatoes. Cook for a few minutes.

3. Add the Swiss chard (or cabbage), lentils or beans, basil, and parsley. Stir and mash a few of the lentils/beans to thicken the soup. Cook for 10 minutes.

4. Add the vegetable stock (or water) and bring to a boil before lowering to a simmer for 20 to 30 minutes.

5. If using bread, add and cook until it has broken down, about 10 minutes.

Plethora of Roasted Vegetables

Sometimes a whole boatload (baking sheet load) of vegetables just sounds amazing. It's the right pizzazz to really take that meal to the next level. Plus, it's good for you (or so I'm told).

And what's better than a whole mess of roasted veggies? So just take whatever vegetables you want, preferably something from the rainbow of food colors, toss a little oil and salt and complimentary seasonings, and roast those suckers till tender. Add to some leftover chicken and mmm mmm. Enjoy!

Ingredients

red cabbage
carrots
garlic
green beans
radish
sweet potatoes
1-2 tablespoons olive oil
salt and pepper to taste

Directions

1. Cut harder vegetables into bite-size pieces. (the thinner they are, the quicker they'll cook.)

2. Toss with the oil and seasonings.

3. Place in a baking sheet in a 350 degree oven until tender (about 30-45 minutes).

4. Add any extra seasoning once done.

BBQ Country-Style Pork Spareribs

This is perhaps about the easiest recipe ever for pork spareribs. Really, I don't think it could get any simpler. In fact, it's so simple I think I'll just cut right to it. Enjoy!

Ingredients

country-style pork spareribs
your favorite BBQ sauce

Directions

Preheat oven to 250. Place spareribs in shallow baking pan and bake for 2 hours. Reduce heat to 200, cover ribs with just BBQ sauce so it coats it, and bake again for another 45 minutes to an hour. Sauce with more BBQ if desired.

Serve with a side of beans and veggies.

Grilled Stuffed Portabellas

Just like that armadillo you hit with your truck or that flamingo you shot on safari, stuff 'em and mount 'em up. In case this mount 'em on a bed of pasta. Not that you couldn't put these on a wall too for the whole world to enjoy (or that you couldn't put those other things on a bed of pasta - come on, I dare ya).

Simple, juicy, succulent. Yep, that about sums it up for these wonderfully easy and healthy shrooms. Meat replacements need to be mixed up every now and then, and this doesn't disappoint. Loaded with veggies and placed on a light pasta. Healthy never tasted so good.

Enjoy!

Thai Green Curry

Want a heat-sensation like you aint never had before? Don't worry, it's not that bad. As long as you take the proper precautions, follow directions, stick to the yellow brick road, and what not etc etc.

Thai green curry will blow your mind though. For those even the teensiest bit apprehensive about spicy foods, this is not the dish for you. But for those with an adventurous side, let the party begin!

Corned Pork and Cabbage

Tired of the same old corned beef and cabbage? Try a different take on a classic recipe.

Pork tenderloin replaces the corned beef in this variation. Don't have a spice packet with your pork tenderloin though, now do you? No problem!

Just take some salt, whole peppercorns, and whole garlic, mix with water, and marinade the pork. Then cook as you would the corned beef. Fantastic! and less fatty. Enjoy!

Gyoza

Have you ever made gyoza before? Or any other kind of dumpling/potsticker/bun? I made some BBQ Pork Buns a long time ago, and the cooking of them is quite similar (though these are nothing like them in the end).

So simple, so tasty. Why bother buying them frozen at the store again? Never again, I say!

The beauty is that the filling can be done with just about anything. Go vegetarian instead of pork. Use the same hoisin chicken that we used here. All you need is a little imagination, and sky's the limit.

I even included the recipe for the gyoza dipping sauce. Aww, how nice of me. Enjoy!

Sweet Yogurt Slaw with Dates

So you've made the Homemade Greek Yogurt, you've made the Homemade Sauerkraut, and now you're wondering, "How can I combine these two awesome homemade awesomenesses?"

And you'd be right to wonder that. All homemade things should be combined (or maybe not if you prefer to keep your lunch in your stomach). But this time - I promise - I've got just the thing to satisfy your curiosity. Sweet Yogurt Slaw with Dates!

That's right, folks. Creamy Greek yogurt combined with tangy sauerkraut plus some chopped dates thrown on top for good measure. Great as a side, for breakfast, for dessert, and/or a mid-day snack. I know, I know. It sounds kind of weird, but trust me, it's good. Just follow the stupid-simple recipe and enjoy!

Next time: dried blueberries. How do you make your sweet slaw?

Homemade Lacto-Fermented Sauerkraut

Lacto-fermenting is a great way to preserve some veggies. For my first time I went with Sauerkraut because it's a snap. Cut some cabbage, mix with whey (the leftovers from the Homemade Greek Yogurt), put in a jar or plastic bag, and presto change-o! Sauerkraut.

It may not taste like that store-bought, vinegar-laden sauerkraut some of us are unfortunately use to, but that's likely to make it that much better. Yeah, this is slightly unusual - what can I say? I love experimenting.

Did you know lacto-fermenting is one of the oldest forms of preserving? Doesn't that just make it that much more special? Don't worry, if you're not into whey, use salt. It takes longer and you're overloaded with salt, but it works. Enjoy!

Cajun Chicken Drumsticks and Biscuits

Is there anything more comforting than some good ole down home chicken and biscuits? Mmm cajun chicken drumsticks!

The biscuits are same ones as the Savory Buttermilk Thyme Drop Biscuits. Delicious. You MUST try these biscuits. I could rant and rave all day about them - honestly.

As you can see, everything was paired with some scrumptious veggies. There was baked mushrooms and baked tomato alongside a helping of homemade coleslaw and steamed yellow squash. It all was the perfect accompaniment to help lighten up the chicken and biscuits - I will definitely be making this again. Enjoy!