vegetarian

Oatmeal ‘Cream’ Scones

These are traditional tasting ‘cream’ scones which have been slimmed down and contain no cream at all.  They pair nicely with a cup of tea.

Servings: 6

Ingredients:

-1 cup whole wheat flour

-1/2 cup white wheat flour

-1/2 cup oats (oatmeal), ground (measure after grinding, use about 3/4 cup whole to get 1/2 cup ground)

-2 Tbls sugar

-1/2 tsp salt

-1 Tbls baking powder

-4 Tbls butter or palm shortening

-1/4 cup – 1 container (85 g) low-fat plain yogurt (I used Denmark brand)

-1/2 cup low-fat milk

-1 Tbls low-fat milk for brushing the tops

-2 tsp sugar for sprinkling (I used a large grain organic sugar)


Homemade Cheese Tortellini

This is a simple recipe which uses pre-made  Korean mandu skins (like wonton wrappers) and an easy homemade cheese filling with tofu instead of ricotta (which is hard to find in Korea).  You can add herbs like basil or spinach to the filling for added flavor.  The tortellini can be frozen for up to 6 months.

Homemade Cheese Tortellini

Servings: 3.5

Ingredients:

- 1 package (30 sheets) frozen round mandu skins (or wonton wrappers), defrosted

-1 200 g package (3.5 servings) firm tofu, drained (or 10-12 oz low-fat ricotta cheese if you prefer)

-3/4 tsp salt

-1/3 cup grated part-skim mozzarella cheese


Halloween Edition: We All Die Of Something...

Slice & Bake Cookies: Halloween

Happy Halloween!  During the holidays when I was younger, one of my favorite things was to make those famous  Pillsbury slice n’ bake cookies with holiday themed designs.  For these fun Halloween candy corn cookies, you don’t need a rolling pin or cookie cutters.  Stay tuned for future holiday slice & bake cookies.

Slice & Bake Cookies: Halloween

Servings: About 5 dozen (60 cookies)

Ingredients:

-1/2 cup butter (1 stick), at room temperature (soft)

-1 1/4 cups sugar

-1/3 cup milk, at room temperature

-1 egg

-2 tsp vanilla extract (or 5-7 drop of vanilla concentrate)


MY SECRET RECIPE: Vegan Pumpkin Muffins

Everyone has their "go to" dessert they bring to whatever function they attend. Mine for the past year has been, Pumpkin Muffins.



 ^This is obviously not a picture of my muffins... I would NEVER use canned pumpkin again! Check out how to EASILY make your own pumpkin puree from a recent blog post- HERE.


My-style Bibimbap

Bibimbap (mixed rice bowl) is one of the most popular dishes in Korea.   The best thing about it is that you can use the ingredients you like and mix-n-match.  I like to make up all the vegetables and rice over the weekend and then put it all together for quick lunches during the week.

My-style Bibimbap

Servings: 4

Ingredients:

For Veggies:

-1 (380 g) package tofu + 1 tsp soy sauce or teriyaki sauce, drained and baked (see below for baking directions)

-1 (120 g) package mung bean sprouts

-2 small/medium carrots, julienned

-1/2 large cucumber, julienned


Trail Mix Treats

 

These are similar to rice krispie treats, but I made them a bit healthier by using bran flakes and peanut butter instead of rice krispies and butter.  I had a plentiful amount of ingredients you would find in trail mix plus marshmallows that needed to be used soon, so I decided to make trail mix treats!


Homemade Butterfinger Bars

Trick or Treat!  Halloween is just around the corner.  I bet you can’t find a butterfinger in Korea, but now you can make them!!!!  This 5-ingredient super easy recipe will blow you away.  Not only does it taste like a butterfinger, it’s better for you with no high fructose corn syrup or artificial ingredients.

Homemade Butterfinger Bars

Servings: 8

Ingredients:

For the Bars

-1/4 cup agave nectar, honey, or maple syrup (I used agave nectar)

-1/3 cup dark brown sugar

-a pinch of salt (1/8 tsp)

-3/4 cup creamy peanut butter


Crab Salad ‘California Bowl’

I had a craving for California rolls the other day.  In hopes of making my own, I realized that avocados are rare, expensive, and must be bought in bulk in Korea.  Making your own sushi can be fun, but it is time consuming and easy to mess-up, I tried!  So, I decided to make a California bowl, a deconstructed California roll using classic crab salad, cucumber, and seasoned seaweed flakes.  I didn’t really miss the avocado, but you can add it if you find it.  You can use the crab salad on crackers too for a delicious snack.

Crab Salad ‘California Bowl’

Servings: 2-4

Ingredients:

For Crab Salad:


‘Canned’ Pumpkin

Canned pumpkin is vital during the holidays back in the U.S.A.  It is hard to find and expensive in Korea.  So, I decided to make my own using pre-peeled and sliced pumpkin/squash from Costco.  One 900 g container will yield about 3 (15 oz) cans of mashed pumpkin ready for use in my Chocolate Chip Pumpkin Bread or anything calling for canned pumpkin!

‘Canned Pumpkin’

Servings: yields about 4 1/2 cups of mashed pumpkin

Ingredients:

- 1 (900 g) container of pre-peeled and sliced pumpkin or orange squash

Directions:


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