Memory or future vision? Sweet and Spicy

So yesterday I shared with you a quick and easy, yet tasty and very healthy dish that will help you get back on track after all the Holiday feasts we’ve been having.

Dr. Tae Yun Kim has many such recipes.  Today, I am sharing another one of her gems.  This is more for hot summer days, but I am thinking, if you are in a cold weather area like I am right now, and look outside and see snow in big piles, maybe you would want to re-create summer in your heart and stomach, and try this delicious beef-noodle salad that is sure to delight your taste buds and make you think of balmy summer afternoons.

So how do you make this beautiful salad?  Very simple!  If you have some leftover beef roast, or chicken, tear it into bite sized pieces. If you want to use eggs, boil a couple, peel and quarter.  Cut your veggies and fruits into bite sized pieces, smaller is better – tomatoes, carrots, lettuce, kale, cabbage, cucumbers or any other combination you like.  Add some berries, we had home grown blackberries and strawberries.  But apples, oranges, or pears work well, especially now in the winter when you may not have fresh berries available.

The noodles in the picture are Korean acorn noodles, they are superb with this dish.  Since they are not gluten free, substitute any gluten free pasta, or you can leave it out altogether.  I just happen to think pasta adds nice texture and flavor, and Dr. Tae Yun Kim explains that noodles are a symbol of long life, and who wouldn’t want that?

Now that you have your ingredients ready, make the dressing.  This is pretty spicy, so use as little or as much red pepper and garlic as you need. You start with apple cider vinegar and lemon juice, about 1/4 cup apple cider vinegar and a few Tbsp lemon juice, add a teaspoon toasted, crushed sesame seeds, about a Tbsp raw sugar, red pepper flakes, and a touch of (gluten free) soy sauce , and add a bit of water and some olive oil.  Mix the sauce with the veggies first, then add the meat and the noodles.  Toss well, and put on plates and decorate with the cut up eggs. Enjoy!

Doesn’t that make you feel like digging out your bathing suit and going for a swim?

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Jung Su Won solution to dinner on a hot night

It’s been very hot here in California, and while I want to serve my loved ones good and healthy foods, cooking for long periods of time or otherwise creating heat anywhere in the house doesn’t excite me.

So, what’s a Jung SuWon Warrior to do?  Salads!  Some substantial salad, healthy, light, yet loaded with nutrition so your body can heal after a long hard, Jung SuWon Class.

I am sure everyone’s got their own version of pasta salad, and I don’t claim this one is the best.  But I do claim it’s the best I ever tasted, so go ahead and give it a try!

Grandmaster Tae Yun Kim’s special pasta salad:

• some cooked pasta – any shape you like, although I personally prefer the unusual ones, like bow ties or whatever strikes your fancy
• finely chopped green onions
• finely chopped dill pickles
• avocado, cut in chunks
• vine ripened, vine fresh tomatoes, cut up
• finely cut up cucumbers
• leftover pot roast, cut into small bite sized pieces
• handful green olives, cut up fine
• a few red radishes, shredded
• hard boiled eggs, cut up
• Balsamic vinegarette salad dressing
• extra balsamic vinegar

Mix all the ingredients together, and season with salt and pepper if needed.  Make sure there is enough salad dressing, as the pasta will soak up some of it.  Let it sit in the refrigerator until chilled and flavors have blended.  Add more vinegar, if you like, and a couple drops of the finest olive oil.  Sprinkle with chopped green onions if desired. 

Start out with this, see if you like it and then go wild with your own creativity!

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