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Posts Tagged ‘Tae Yun Kim’

2013-01-22 08.26.36

Cooking is definitely a creative process.  Whether you follow a recipe exactly as is, or whether you develop your own recipes, or whether you are somewhere in between, creativity is needed!

And what does Dr.  Tae Yun Kim say about creativity?  Here is a little gem:

“You can have whatever you can think.  Because we have such great freedom to create, we must take responsibility to use our power constructively!” (Seven Steps to Inner Power, page 32)

Korean food is highly creative and its hard to get exact recipes.  I have had these stuffed peppers in several restaurants, and usually they are dipped in egg and fried.  I try to minimize my fried food intake, and I thought I would do some experimentation in re-creating this delicious and gluten-free dish.

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First, I cut a few Jalapeno peppers in half, lengthwise, and baked them in the oven just enough to make them a little soft, at 350.  This will probably take about 15 minutes.

Meanwhile, I cleaned some leaks and cut them fine

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I sautéed some hamburger meat (from grass-fed beef) with a liberal amount of garlic and chopped onions, and then added the leeks.

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At this point you can add spinach if you like, or any other veggies, although, if you decide to add carrots and other “hard” vegetables, pre-cook them to make sure they are cooked.

Salt and pepper to your taste, and if you want to make sure you get the Asian flavor, put in some gluten-free soy sauce and/or gluten-free hot bean paste called “Goju-jang.”  Go easy at first, until it’s hot enough to your liking.

Then, stuff the pre-cooked peppers, and heat them up in the oven.

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Enjoy one of Dr. Tae Yun Kim‘s favorite dishes!

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2013-06-22 12.36

Today, I decided to take charge and get back into the kitchen.  After all, I had just read what Dr. Tae Yun Kim has to say about taking charge:

“Who are you?  Waiting quietly within you is a Presence, a Force, a state of Consciousness that gives you power to overcome mental and physical limitations in your life power to harmonize and change discordant situations, power to create and to achieve goals, power to experience peace and joy regardless of the circumstances around you – power to be who you really are.” (Seven Steps to Inner Power, page 3)

All right – armed with these positive feelings, I made my way into the kitchen.  I wanted to make something easy, yet very comforting.  I found the perfect recipe for that here: http://glutenfreeeasily.com/gluten-free-mug-pancake/

I absolutely love the idea of mug muffins, mug cakes, mug anything.

I wanted to experience that joy mentioned above, and so I set to work.  As I was assembling the ingredients, I saw some lonely black berries in the refrigerator, and right away I had an idea.  What if I made that mug pancake with its own sauce/syrup in the mug?  Hmmmmmm.  I heard Dr. Tae Yun Kim’s voice in my head ” how are you going to find out unless you try?  What do you have to lose?

I put some maple syrup on the bottom of the mug, and added some black berries, and microwaved that for a little less than 2 minutes.

I mixed the rest of the ingredients (substituting coconut oil for the butter) in a separate bowl

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and poured it over the “sauce” in the mug/ramekin.

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I cooked it according to the directions, and the most delicious pancake with built-in syrup was ready!

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The flowers, by the way, are a gift from Shirley, the originator of this recipe, and a dear friend. After 10 days, they continue to provide great enjoyment!

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As you might know, I have had foot surgery a couple of weeks ago, and I haven’t been very mobile as a result.  So, because we live in a very busy world, I have been having cereal for breakfast – gluten free, nutritious and delicious cereal.  I do cook still, but it’s all a lot simpler than what I would normally do.

You can imagine my complete, and delighted surprise when this appeared for breakfast this morning:

2013-06-19 breakfast from Luke

Gluten free French Toast!

Delivered with a big smile by a wonderful, 16-year old Jung Suwon warrior.  He not only had the idea all by himself, but also had made it all by himself!  And this from a kid who had been a notorious trouble maker, but whom Dr. Tae Yun Kim has helped transform from a troubled youth to a true warrior!  How beautiful this is!

I was filled with gratitude – and not just for the delicious breakfast – also that there are people who care, and that Dr.  Tae Yun Kim is one of these people.  But not only does she give youngsters a chance – she does so repeatedly.  This young man has had some “relapses” as we shall call it, however, Dr. Kim isn’t one to give up.  With the patience of a Saint she keeps helping.

So, today I wanted to share my gratitude.

“A very powerful expression of love is simple gratitude.  Why is gratitude powerful?  When you express gratitude, you are acknowledging that something good exists.  This action energizes that good thing and gives it momentum to continue existing. “

(The First Element, page 140)

Thank you, young warrior, for such a delight!  I will always remember this day!

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Did I mention that my Martial Arts teacher, Dr. Tae Yun Kim, is very cool?  Although she teaches very traditional Martial Arts, she always lives in the here, and now, and encourages me to try out new things!

“Making changes helps set you free by opening up many more alternatives and options for you.  A person who knows just one way of doing something, just one way of being, is not as free as the person who can choose from many options.” (The Silent Master, page 142)

So, I tried out this new cooking device, which I had seen in Dr. Tae Yun Kim‘s kitchen.

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isn’t it a beauty?

Here is what the claims are:

  • This machine completely reinvents how we cook! It uses special, Tri-Cooking Technology high-tech lamps to cook from the inside out while searing food and sealing in the juices!
  • It can even cook frozen food straight from the freezer! No defrosting or preheating needed!
  • Uses a combination of halogen, convection, and infrared heating to deliver nutrient rich, flavor packed food without the use of added fats or oils.
  • Or you can try healthier options like broiling, grilling and steaming – All using the SAME appliance!
  • Super Wave Oven is the healthy way to bake, barbecue, roast & even fry!
  • Plus it’s self-cleaning, so clean up is a breeze!
  • It cooks up to 3 times faster than a traditional oven, while using up to 80% less energy!

I found that most of the claims held true, but cooking straight from the freezer – I do not recommend it!  At all!  I tried it with a perfectly good steak, and it did not turn out well – was more like shoe leather!

Also, the claim of not using any fat isn’t entirely true.  For example, for the “fatless French fries” you really need to coat the potatoes in some oil – I use olive oil in spray form – they will come out perfect, but without the oil, they are dried out and not very tasty.

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I roasted a whole, 15 lb turkey according to the directions in the booklet that came with the oven, and it turned out perfectly cooked, beautiful, tasty and juicy.  Not a hint of dryness, not even in the breast!

I have also roasted a whole chicken, and chicken parts, and have made French fries – and everything turned out beautiful.

And while it only takes 3 hours to roast a 15 lb unstuffed turkey – be aware that you will need to turn the bird every 30 minutes.

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But as you can see – well worth it!

As far as cost for the oven goes – I have seen it as low as $ 79 on Amazon.com, and up to $ 100 on various internet sites.

My summary: If you don’t want to fire up an oven for a long time, especially in the hot summer months, and if you want to spend less time in the kitchen, and want to cook with less fat, this might be the tool for you.

For a busy Jung Suwon warrior, this could be a great time saver!

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So, a while ago, I learned there is such a thing as National Almond day. It was February 16th.

And while I didn’t post it on that day, I did make these great almond snacks, totally healthy and very delicious!

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Dr.  Tae Yun Kim wants all her students to live a healthy life, and eat the best healthy foods, and will give advice to those that seek it.

In today’s world, it’s hard to find good, healthy, gluten-free snacks.  Not that they aren’t easily available – far from it!  But it’s just that there is so much else out there that is competing with the healthy and wholesome items!  So, to make it easy, here is a very simple recipe for outstanding almonds.  We all know that nuts, especially almonds, are good for us – they contain the good kind of fats and lots of minerals, so, here we go!

Do give these a try – they are one of  Dr.  Tae Yun Kim s favorite snacks!

First, get some whole almonds.  If you can get them already blanched, great. But if you want to go the extra mile, get almonds with the skin still on, and soak them in cool water until the skin comes lose.  (Yes, it’s a lot easier if you pour hot water on the almonds and peel immediately. However, it alters the consistency of the almonds and they turn mealy rather than light, crunchy, yet almost fruity if you take the time to soak them in cool water.

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Once peeled, dry them and put them in a pan with hot olive oil.  Lightly sprinkle with Himalayan Salt, or any salt you like, and garlic powder.  (Fresh is ok too, but tends to burn too easily).  Add finely chopped fresh rosemary, or dried rosemary to your liking, and roast thoroughly.  At this point, feel free to experiment with other spices, but this is my original recipe.

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Arrange them nicely, offer them, and watch them disappear in a hurry!  Now, it’s time to feel good about a naturally gluten-free, very healthy, and most delicious snack!

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This blog entry was meant for Valentine’s Day, but somehow, its spring time now but this is still a most wonderful creation.

Like so many things in our modern life, this started out with an innocent sounding phone call from a dear friend who also trains under Dr. Tae Yun Kim.  She herself doesn’t cook much, but loves desserts.

Here you can see my friend Holly on the rare occasions she ventures into the kitchen:

Holly in the kitchen copy

So, one day she calls, telling me she has received an extraordinary amount of homemade caramels and she couldn’t possibly eat them all – would I be able to come up with some dessert that combines the caramel and chocolate?  And with a dreamy voice she continued – and maybe you could put all that onto some cookie base…..”

I thought this was a perfect opportunity to put into practice – at least with food – one of  Dr. Tae Yun Kim ’s teachings – unity!  At Jung Suwon, we learn that in order to be effective, we cannot just use a finger, because each finger individually, is weak, but put together into a fist – what a powerful weapon!  Also, unity is important for our whole being – body, mind, spirit as one!

Aha!

And rather than comparing items, this time, I was going to join them!

So, this is what happened:

I made a batch of Brittany’s fabulous pie dough (and yes, it IS fabulous).  It is very easy to work with and tastes very wonderful and rich and just awesome!

I patted it into a pan,

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sprinkled walnuts on top:

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I liberally put on the caramels and melted them just enough to spread them:

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Then!

Then I made a batch of Shirley’s flourless chocolate cake and put that on top and put it in the oven for some final magic.  This chocolate layer is amazing.  It is everything you want chocolate to be.  It’s great by itself, and it’s beyond wonderful in this dessert.

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See the caramel bubbling up?

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Looked a bit messy right out of the oven, but after being dressed up a little…

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And here a closeup of all the incredible textures…

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The outcome?

A most delightful, delicious, out of this world rich creation that is best shared with lots of people lest you get tempted and eat it all!

See?  This is what unity is all about!   😉

HE CAN DO, SHE CAN DO, WHY NOT ME!

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2013-01-08 21.59.43

So, you would think that right after Christmas I wouldn’t want to bake any more cookies.  However, since simply didn’t have time for cookies during Christmas, I really wanted to catch up on the unbaked cookies, waiting to happen.

Besides, Dr. Tae Yun Kim, just recently returned from 2 months in Korea, always emphasizes that we determine when there is a season – let the season serve you, don’t become a slave to it.  Just because Christmas is usually December 25th – if your circumstances prevent you from celebrating on that date, why not do it another day?  Isn’t that the very message of Christmas?

Bowl is ready...well, sort of

Bowl is ready…well, sort of

So, here I was, looking at 2 recipes for chocolate chip cookies, undecided which one to bake, when a bunch of Jung Suwon demo team members stormed into the kitchen.  “What are you gonna bake?” they wanted to know.  When I told them I hadn’t made up my mind yet as to which of the recipes, they gleefully told me that I should do both, with their help.  We could do a very scientific comparison as to which recipe would produce the best cookies!

How could I say no to these budding scientists!  So, we went to work, busily measuring, mixing, shaping and baking cookies.

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Here are the two recipes we used:

Shirley’s gluten free brown sugar chocolate chip cookies

and

Worlds Best Chocolate Chunk Cookies – unfortunately the website for this recipe doesn’t exist anymore, so use whatever recipe you feel like comparing 😉

The first taste test, starting with testing the cookie dough (science is all about being thorough, right?) proved that both recipes had superior tasting dough and we had to cut short this test in order to have enough left for the baked version.

Then the real test started.  I couldn’t believe some of the vocabulary I heard from these kids, that normally don’t have such refined and amazing words!  I heard “ethereal”, “light as a feather”, “melt in your mouth” and a lot more of those kinds of expressions.  When asked which of the cookies produced what reaction, I felt a certain resistance.

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I was informed that after just one test, you couldn’t really tell, right?  So on they went, to round two of the very scientific test, munching down another set of cookies.  After a lot of head tilting and squinting and looking like they were deeply thinking, they announced another round of testing was necessary for statistical reasons.

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And so it went.  After they couldn’t possibly eat any more cookies, and with a mischievous look on all their faces, it was decided that another batch of each was needed to make sure the quality is consistent and that the goodness wasn’t just a fluke.  😉

Ok, and as for my opinion?  Well, I am not being politically correct here, I am just saying as it is:  each of those recipes makes a most outstanding cookie, and it just depends what you are looking for.  If you want something nostalgic that reminds you of afterschool cookies and milk, or when you just plain in need of something comforting, my vote goes to Shirley’s cookies.

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If you look for something airy and ethereal, and melt in your mouth quality, then Brittany’s cookies are your choice.

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So, there you have it, from the experts.

And here is a word from a more universal expert, my Martial Arts teacher Dr. Tae Yun Kim:

“Each person, each being, has their own beauty.  A daisy is just as beautiful as a rose, but it is very different.  It should never try to be like a rose, but be the best daisy it can be.  And a dolphin will never be able to fly like an eagle, and neither should the eagle try to swim like the dolphin.  Each has their own unique beauty and place in this world, and each needs to fill their very special place in this Universe.”

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2012-12-19 13.39.24

Since Dr. Tae Yun Kim, my Martial Arts Grandmaster and Mentor, will be celebrating Christmas in Korea, her home country, this year, I really wanted to send some healthy cookies that also hold up well during their long trip.  Not only do they have to be sturdy enough to not disintegrate, but they also cannot spoil along the way.

What to do?

I saw this recipe, and this inspired these absolutely marvelous, incredible, irresistible cookies:

http://www.confessionsofacookbookqueen.com/2012/12/red-velvet-peppermint-blossom-cookies/

Pretty, huh?

So, first order of business, I had to convert them to gluten-free and that seemed pretty simple.  Just take a gluten-free cake mix.  Although – be careful with that, not all gluten-free cake mixes are created equal and you have to do your homework to make sure you get one that is actually certified gluten-free.  I happened to have a Betty Crocker mix at home, and just used that.

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But then I wanted to make double amount, and I only had one gluten-free cake mix.  I didn’t have time to go to the store – they cookies had to go out that day – and so I measured the amount of mix in the bag.  Instead of another cake mix, I used half almond flour and half Pamela’s baking mix and doubled the rest of the ingredients.

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In addition, I added about 3/4 finely chopped walnuts, and about 1/8 cup maple syrup.

And the rest I just followed along the original recipe, times 2.

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They tasted wonderful, nice, tender, yet very “cookie.”  You know, comfort food cookie.  And from what I heard, they survived the journey beautifully!  So, give it a try and see if you like it!

And because I happened to read and really like this one today, I thought I would share with you:

“Doesn’t a flower bloom just by being true to its own nature?  What if it tried to be a potato for some reason?  Wouldn’t this be a senseless waste of energy?  It takes far less effort to be your original self and far more energy to fight against your true reality!” (The First Element, by Dr. Tae Yun Kim.)

I hope you all had a most beautiful Christmas, and I wish you all the best in 2013!

2012-12-19 13.39.24

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It’s that time of year again, where in most food blogs and magazines you start seeing lots of pumpkin recipes.  And that’s wonderful!  What’s not to like about pumpkin!  It’s full of vitamins, minerals, and fiber, and it’s naturally gluten free, and on top of that, it tastes great as it is, and in many other foods.

It also so happens that since there is an abundance of pumpkin in the Korean cuisine,  Dr. Tae Yun Kim has encouraged her Jung suwon students to eat it frequently.

While thinking about how I could come up with an original recipe – as Dr. Tae Yun Kim also trains us to bring out our own creativity in all we do – I saw this great idea from one of my friends on facebook.  He had posted a beautiful picture of his creation, but no recipe.

Here is my picture, and I can tell you how I did mine.

I had some small pumpkins at home, and I roasted them at 350 until done, about half hour.  While they were roasting, I deboned the chicken I had cooked yesterday (slowly roasted in the oven, with garlic and herbs and red wine) and sauteed the cut up chicken with sliced onions, chopped garlic, broccoli, carrots and mushrooms, just like I prepare filling for chicken pot pie.

When the pumpkins were soft, I cut off a nice “hat” and spooned out the seeds and stringy parts, and filled them with the chicken mixture, and heated it up in the oven, and put on the little hat just before serving.

While putting together these little beauties, I had so chuckle to myself.  “Be a responsible creator,”  Dr. Tae Yun Kim often says.  This of course, applies to recipe creations as well!  Know what you are doing!  Be aware of tastes and how it all interacts in your tummy!

So, when you go about making your own version of this, as I am sure you will, just make sure the different components work well together, and the end result will make you feel great, just like the above version made me feel wonderful!

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I was going to blog about the great, delicious crab-mushroom cakes I made the other day, but then this happened.  My good friend Shirley from Gluten free easily talked about her banana Kaluha coconut cake, complete with picture and everything.

Well, I felt this incredible pull tugging on me and sure enough before I knew it I was back in the kitchen.  I had to smile to myself. Dr. Tae Yun Kim always reminds us that we need to be flexible, and not just physically.  When your environment changes, when the situation changes,Dr. Tae Yun Kim says, we have to change according to the situation.

Dr. Dr. Tae Yun Kim illustrated this with a story: one of her students had planned a cruise to the Bahamas for a long time, and was all packed and ready and beyond excited.  However, the day she was about to travel to the port of departure, a hurricane was forming and there were already travel warnings going out.  Rather than cancel, she still went ahead, because she had already paid for the cruise and didn’t want to just cancel.  Within a day or two of the cruise, the hurricane manifested in all it’s nastiness, and not only did the travelers have to get off the ship in a hurry, they were also stuck for almost a week at a hurricane stricken island, with minimal food, water and worries about the storm.  Not an ideal vacation!

While granted, my situation wasn’t nearly that drastic, I still didn’t mind changing direction, and went ahead to make this delicious looking cake.  I mean, it was a good excuse to make that cake, right?

Fresh out of the oven…..

Here is the original recipe, go check it out!

I could already taste the cake, while I was mixing the ingredients together.  What aroma!  What smooth batter!  I did make a minor change  – I used double the amount, so I could bake it in my bundt pan, and I substituted – for the double recipe – 2 cups almond flour, and for the rest used Shirley’s gluten-free flour mix.

When I reached for the coconut, to add that to the batter, I couldn’t believe it.  None there!  Impossible!  I knew I had 3 bags!  Someone, who for the sake of peace in the household will remain unnamed, had thrown it out because “a mouse had gotten into each bag.”  Hmmmmm.

Once again I thought if a very fitting quote from Dr. Kim – don’t carve in your emotions – instead, let them flow away like water, and get rid of all negative feelings!

Ok, but what to put in the batter instead?  In checking out the pantry, I saw a nice jar of Nutella sitting there, and without much thought started to spoon in gobs of Nutella into the batter, which now looked a little too thin, and I added another 3/4 cup or so of almond flour.  and about one cup of Nutella total.

I put that into the bundt pan and baked this experiment at 350 for about 45 – 50 minutes.

The result was out of this world!  As in, so good it was unbelievable.

And this brought back to mind another gem ofv Dr. Tae Yun Kim’s sayings (quote from “The Silent Master”)

“Clinging to a good picture you have created possibly keeps you from expanding into an even greater good.  Clinging to a disagreeable picture keeps you there!  So, don’t hold on to either as though it is the final story.  You don’t hate, resent, fight, or quarrel with an undesirable situation, and you don’t overly love or cling to a desirable situation.  Detachment means you are always ready, open, and willing to experience change.  That is how you develop.”

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