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Posts Tagged ‘Recipes’

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When I grew up in a small town in Austria, food seemed to be very regimented.  I grew up thinking you could only eat spinach with fried potatoes and eggs, since it’s the only way I ever had it.  Or you had to eat roasted chicken with rice, but never with potatoes or noodles.

Dr. Tae Yun Kim set me free on all this limited thinking.  She explained that food needs to not only be healthy, made of organic, fresh ingredients, and be tasty, but also needs to look inviting.  And there should be a good variety and not always the same old thing.

So, although we love soup a lot, by now we are temporarily “souped out” and ready for bright spring dishes.

So here is Dr. Tae Yun Kim‘s recommendation to beat the winter soup blues.  These stuffed peppers are very simple, yet very healthy and appealing.

You start by washing the peppers and cutting off the top, like in the picture.  Dry the inside well and set them in a well oiled, oven safe pan.  Set the oven to 350 degrees.

For the basic filling, mix cooked (brown) rice, pre-boiled ground beef, eggs, (I get good results with 1 egg per pound of ground beef) finely chopped parsley, cilantro, yellow and green onions, mushrooms, salt and pepper.

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For added nutrition, Dr. Tae Yun Kim adds hemp seeds, a good handful of it, and chia seeds.  If you like it hot, add either finely chopped jalapenos, or hot red pepper.  Mix very well and stuff the peppers.  Put back the “lid”, and add tomato sauce into the baking pans.  I like to keep the sauce very spicy and chunky; make sure it comes up 3/4 the height of the bell peppers.

Bake for about half hour, and enjoy!

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On a rainy/snowy/rainy day like today, soup for dinner is a must!  Want to see what today looked like?

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Turkey soup is very popular in our family and while I am positive that pretty much every family has a perfectly good recipe for turkey soup, this one is worthy of trying.

It just so happens that it is one of the many versions of soup that Dr. Tae Yun Kim has created.  It is easy to prepare, outstandingly delicious and happens to pair perfectly with her brand new gluten-free bread recipe.  The fresh herbs really make this superb!

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Don’t worry – not these girls!  Those are quite safe.  Those are wild turkeys roaming the area.  They get to live on Dr. Tae Yun Kim’s property freely and nobody bothers them.

To make the soup, here is what you need

Ingredients:

2 whole turkey wings

about 1/8 c raw minced garlic, or more if you can handle it 😉

Himalayan salt to taste

black pepper to taste

1/2 medium yellow onion, cut into small strips

2 stalks celery, peeled and cut into bite sized pieces

1 medium size carrot, cut into bite siz slices

1 cup mushrooms, thinly sliced

1 small zucchini, thinly sliced

3 stalks broccolini, cut into bite size pieces

4-5 stalks of asparagus, cut into pieces

2-3 sprigs of fresh Thyme

1 large sprig of fresh Rosemary

1/2 cup chopped parsley

1/2 cup chopped green onions

Before you get started with the actual soup, you’ll need to pre-boil the turkey, as Dr. Tae Yun Kim recommends, to get rid of as many impurities as possible.  To do this, cover the turkey wings with water, add 3Tbs Kosher salt and some crushed garlic and let come to a boil – boil until the foam stops bubbling up.  This probably will take about 10 – 15 minutes.  Drain, rinse, rinse your pot well and fill with about a quart of water.Cut the turkey wings into sections, and add to pot, season with salt and pepper.

Let it come to a boil, and cook for about 15 -20 minutes; then add the onions, herbs, carrots and celery, let boil for 5 minutes, and add rest of vegetables, adding the parsley and green onions just before serving.  You can serve this with any kinds of (gluten-free) noodles and/or bread.  It is most delicious with this particular bread! The blend of herbs and mushrooms and all the other flavors really makes this soup special.  Go ahead and give it a try!

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As much as we like soups, there comes a point in the dead of winter when you just do not want soup for a while.  When your inner self wants to rebel a little and make-believe it’s warm and sunny outside and you want some – gasp – cold noodles.

Dr. Tae Yun Kim takes this concept to a whole new level.  With her limitless creativity, intuition and Ki energy, she creates food that appeals to body, mind and spirit.

While you might say ramen is bad for you – Dr. Kim just smiles and makes food that not only tastes great but is also good for you. There are many healthy versions available nowadays.  And for us gluten-free folks – not to worry, you can make these with not only ramen noodles, but different kinds of rice noodles or sweet potato noodles.

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This culinary Masterpiece started out with the Korean pepper paste (yes, also available in gluten-free now), garlic, apple cider vinegar, lemon juice, organic brown sugar or honey, chopped parsley and cilantro, grated or finely chopped Asian pears and Asian radishes, sesame seeds and a touch of sesame oil.  Dunk the cooked in drained noodles, and serve.  Add any cooked and cooled meat or chicken to this, and any chopped veggies and/or fruit.

Proportions are difficult to tell, because some like it sweeter and some like it hotter and some prefer more lemon juice than others.  Key is try until you love it!  🙂

Now go enjoy!

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Isn’t this a beauty?  It didn’t only look good – it tasted fabulous!  It’s one of those simple dishes that you might overlook because of its simplicity but trust me, it’s worth checking out.  And no matter how many casserole recipes you have, and have made – I suggest give this one a try anyway.  I promise you won’t be disappointed!  And don’t be deterred by my beautiful aluminum foil pan – this was for a friend that had surgery and needed to be transportable and disposable.

While I was putting this together,  thought about some things Dr. Tae Yun Kim has said that keeps sticking in my mind (and I love that it does.)

“Just as you put energy into your food when you grow it or prepare it, you also fill your environment with your energy.  A room full of people creates an energy field that can be positive or negative, depending on everyone’s intent.”  (The Silent Master, page 76)

Well, I certainly put a lot of love into this dish and to everyone around me!

To recreate it, start with either a nice steak, or if you need to watch your budget, you can use stew beef.

First, in a little oil of your choice, saute your meat of choice briefly, and add ground garlic and cut up onions.  Stir fry until just barely starting to get tender, then add other veggies of your choice.  Here is what I used:

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Add a couple of jars good quality tomato sauce or spaghetti sauce, and let it heat up.  Add some hot red pepper, I used some very spicy Korean red pepper powder, and it took this dish over the top!

While you are sauteing the meat, start boiling water for your pasta.  I love small shells, so that is what I used, but you can use maccaroni or whatever pasta you prefer.  If you are gluten-free, like me, make sure you get gluten free pasta and cook according to the directions on the package.

Cook pasta until it still has a good “bite” in the middle, drain and rinse briefly.  Preheat oven to 350.

In an oven proof casserole dish, put a layer of the meat-veggie sauce, then add a layer of pasta.  Put some grated cheese on top, or if you prefer, dot with spoonfuls of cream cheese with herbs.  Add the rest of the sauce, and put in the oven for about 20 minutes or completely heated through.  Just before done, you can sprinkle more grated cheese on top – serve right after the cheese has melted.  Good luck and Guten Appetit!

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Dr. Tae Yun Kim has been very strong about treating food right and to not abuse it – this means not letting it sit in the refrigerator until it goes bad.  It means you only cook as much as you and those eating with you can eat.  It’s ok to have enough for next day’s lunch, but no out and out leftovers.  It means keeping the kitchen very clean too!

Dr. Kim also wants us to develop and use our creativity.  Sometimes that’s not as easy as it seems.  I mean, what do you do with too much yeast dough?  There is only so much bread I want to make and freeze, because if I make it, I will eat it, right?

First I want to acknowledge the source of my gluten-free yeast doughs.  Shirley of gluten-free Easily has these fantastic roundups, and one of my very favorite ones are her bread roundups.  Click here for one of them.

Since I usually make at least a double batch, sometimes I need another creative use for what might be too much.

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All the veggies and herbs came from Dr. Kim’s garden 

Pizza is of course always a good choice and I cannot tell you how often I have used “Pizza dough” that started out as something entirely different.

I have also made peach or apple cinnamon buns and they are wonderful even made out of bread dough!

Lastly, if you don’t mind carefully rolling out whatever dough you have, go ahead and improvise an apple strudel, where the filling is peeled and chopped apples, with a generous dose of chopped walnuts, 1/2 cup sugar and a lot of cinnamon, also a couple of tablespoons of starch for every couple of cups of apples.  Let rise for 45 minutes to an hour and bake at 350 for about the same time – check frequently!

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Not the most beautiful, but certainly one of the best ones! 

And there you have it!  Of course, bread sticks, bread sticks with cheese….and a lot more can be made as well!  Have fun, get creative and know there is no such thing as a failure!

 

 

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I am pretty sure that there are as many different Korean Pancake recipes as there are kinds of kimchi!  And they are all very delicious.

As usual, Dr. Tae Yun Kim takes it to another level altogether.  She starts out with the basic concept, and then goes on to “healthify” it as we like to call it.  She mixed up a basic pancake batter, where she combined a “home-grown” egg,  “a little water” and whisked until was all well combined, with some salt and garlic powder added.

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Then she added flour, enough to get the consistency of regular pancake batter.  If you are gluten-free, be sure to use xanthan gum or physllium powder with your gluten free flour to make the batter hold together.

Dr. Tae Yun Kim likes to kick the heat notch up a bit and adds some grated jalapeno to the batter, or finely chopped parsley.

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Then, this time, she added some carrots that had been pre-cooked just enough to be very firm but not crunchy any more.  She added sliced tofu, onions, and other veggies, along with sliced up kosher hot dogs.

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Then, after the batter started to barely turn solid, here comes another surprise:

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Dr. Tae Yun Kim added another thin layer of batter over the top.  After a quick and swift flipping over, the newly created art form looked like this:

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Doesn’t that make you want to run in the kitchen and make on of these RIGHT NOW???

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And even though there are no set amounts of ingredients for this savory pancake here on this blog yet, do go ahead and try – you really can’t go wrong!  And you will thank yourself you did!

 

 

 

 

 

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Dr. Tae Yun Kim is, among all the countless other things she does, a most amazing cook.  Of course we know that by now.

But tonight was a different level of yummy.  Wouldn’t you agree by looking at the picture? First, Dr. Tae Yun Kim started out by, as usual, boiling out the long, meaty beef ribs. Naturally they were from locally raised pastured cattle, all organically fed.

The sauce!  Did I mention that heavenly sauce?  It has all sorts of goodies in it, and starts with a mixture of Korean hot pepper sauce, Gochu Jang (available in gluten-free nowadays), garlic, a little water, raw sugar, crushed garlic, apple cider vinegar, and – tada!  Tonight a new special ingredient made an appearance – cinnamon!  As far as proportions go – it’s meant to be spicy with just a hint of cinnamon, and fairly sweet.  How good was it?  See for yourself!  🙂

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Yes, that’s right there is sauce all over my face and hands….so so good!

Dr. Tae Yun Kim always encourages people to be bold and go ahead and try new things – so give it a try and enjoy the results!

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