Korean Tofu Ssamjang Sauce

Using comercial ssam jang product, you can make your own better ssamjang.
When you don't have comercial ssam jang product, you can mix 1 Tbsp of red pepper paste and 1Tbsp of soy bean paste, this substitute might be even better.
This recipe makes multiple servings. You can store them in the refrigerator for up to 1 month.

4-6 oz of medium firm soy bean curd (Tofu)
6 Tbsp. store bought Ssamjang
1/2 onion, chopped
1/2 jalapeno, seeded, chopped
1 Tbsp minced garlic
2 Tbsp chopped green onion
1 tsp sesame seed oil
1 tsp toasted sesame seed
1 tsp anchovy flavor soup stock (San Deul Ae myulchi)


Chop up the tofu and place them in the sauce pan (do not add any oil or water in the pan.) - cook about 5 minutes; then add onions, garlic, green onions, and jalapeno; cook 5 more minutes; stir often.
Add sesame oil, dwenjang mixture, and mix with soup stock.
Cook in med-low heat, covered for 10 minutes; stir often.

Chilpotle Slaw

Serve: 4 Cook: 10 minutes

Ingredients:

• 2 teaspoons finely chopped chipotle pepper in adobo sauce (wear gloves please!)


• 1/2 cup mayonnaise (or 1/2 cup plain yogurt plus 2 Tablespoons mayonnaise, or 1/2 cup sour cream or 1/4 cup sour cream plus 1/4 cup mayonnaise)


• 1 tablespoon honey


• 1 tablespoon lime juice


• 1/4 pound shredded white cabbage (about 1 cup)


• 1/4 pound shredded red cabbage (about 1 cup)


• 1/4 cup finely chopped red onions


• 1/4 cup chopped green onions

Directions:

1. Make the Chipotle Slaw by combining the chipotle pepper, mayonnaise, honey and lime juice in a large mixing bowl. *If you are using the plain yogurt, put the yogurt into a strainer lined with apaper towel and place over a bowl to drain and thicken for 20 minutes.


2. Stir well, then add the shredded cabbage, red onions, green onions and stir to thoroughly combine.


3. Season with the remaining 1/4 teaspoon of salt, and refrigerate until ready to eat.

Mint-Cilantro Chutney

This recipe makes a generous amount of the fresh herb chutney
Serve the Tandoori-Spiced Grilled Shrimp with basmati rice or naan (Indian flatbread) heated on the grill.

Ingredients:

1/2 cup loosely packed fresh mint leaves
1/2 cup loosely packed fresh cilantro leaves
1/2 cup chopped onion
2 tablespoons fresh lemon juice
1 teaspoon ground cumin
1/4 teaspoon salt
1 serrano chile, seeded and chopped
1 garlic clove

Directions:

To prepare chutney, combine mint and remaining ingredients in a food processor; process until smooth. Serve with skewers.

Veggies with Yogurt Dill Dip

Ingredients:
1/2 cup non-fat Greek yogurt
2 tsp Dijon mustard
2 tsp fresh Dill
1 shallot

Directions:
Cut/slice fresh vegetables (red bell peppers, cherry tomatoes, baby carrots and celery).
Scoop yogurt into bowl.
Finely chop shallots.
Add shallots, dill and mustard.
Mix ingredients together until blended.
Dip veggies!

Nutritional Information
80 calories 15 grams of protein
0 grams of fat
0 grams of carbohydrates [fat-free yogurt]

Honey Mustard Sauce

Ingredients:

• 1/2 cup Mayonnaise
• 2 Tbsp yellow mustard
• 1 Tbsp Dijon Mustard or Spicy Brown Mustard
• 2 Tbsp Honey, more or less depend on your taste
• 1/2 Tbsp White Wine Vinegar or lemon juice
• a dash of garlic powder
• a dash of tobasco sauce ( optional)

Direction:

1. Mix all together in a medium bowl.
2. Chill until ready to serve
3. Serve with fried chicken strips.

Spinach and Berries with Balsimic Vinaigrette

Balsamic Vinaigrette

• 1/4 cup balsamic vinegar
• 1/4 cup fat-free, low-sodium chicken broth
• 1 Tbsp frozen orange juice concentrate, thawed
• 1 1/2 tsps sugar
• 2 Tbsps extravigin ilive oil
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 garlic clove, minced

To prepare vinaigrette, combine all ingredients, stirring with a shisk

Tomatillo Salsa

Serve: 8 Prep: 5 minutes Cook: 10 minutes

Ingredients:

• 1 lb tomatillis, husked
• 1 jalapeno chile, halved lengthwise and seeds discarded
• 1/3 cup cilantro leaves
• 2 cloves, garlic
• salt to taste

Direction:

1. Heat a large skillet over medium-high heat:
2. Add the tomatillos and chile and cook, stirring occasionally, until the tomatillos are softened about 8 minutes.
3. Let cool.
4. Using a food processor, mix the tomatillo & chile, garlic, cilantro until almost smooth; season with salt.

http://www.grouprecipes.com/91841/tomatillo-salsa.html

Chunky Pear Chutney

• 2 Tbsp butter


• 3 Bartlett pears, peeled & cored, cut into 1 inch pieces


• 1/2 cup cider vinegar


• 1/2 cup raw cane sugar


• 1/2 cup golden raisins


• 1 jalapeno pepper, seeded & minced


• 1 Tbsp ginger, minced


• 1/2 tsp pink peppercorns


• 1/2 tsp smoked paprika


• 1/2 tsp hot paprika


• 1/2 tsp allspice


• a pinch of salt

1. In a medium saucepan, melt butter over medium-high and saute pears, about 2 minutes.


2. Add the remaining ingredients, except salt, and bring mixture to a boil.


3. Turn heat to medium-high and cook until thickened, stirring occasionally, about 45 minutes.


4. Season with salt, to taste.


5. Remove from heat and serve with Pork.

Chunky Pear Chutney @ Group Recipes

sunny's salad

From Umma Yori

From Umma Yori

From Umma Yori

Serve 8-10, Prep 10 minutes

• 1 Large bag of spring mix


• 4 Apples, washed & sliced


• 2 cups halved horizontally seedless red grapes


• 2 cups halved horizontally cherry or grape tomatoes


• 1/4 red onions, thinly sliced


• 4 oz glazed walnuts


• Balsamic Dressing - 1/4 cup balsamic vinegar, 1/4 cup fat-free, less-sodium chicken broth, 1 Tbsp frozen orange juice concentrate, thawed, 1 1/2 tsp sugar, 2 tsp extravirgin olive oil, 1 tsp dijon mustard, 1/2 tsp salt, 1/4 tsp freshly ground black pepper, 1 tsp garlic,minced.

1. To prepare vinaigrette, combine all ingredients, stirring with a whisk.


2. To prepare salad, combine spring mix, apples, grape, tomatoe, onion in a large bowl.


3. Right before serving, add walnut, drizzle with dressing; toss gently to coat. Serve immediately

http://www.grouprecipes.com/80774/apple-and-walnut-salad.html

Ginger Cranberry Sauce

From Umma Yori

Serve 10, prepare: 5 mins. Cook: 10 mins.

Ingredients:
12 oz. fresh cranberries, picked over and rinsed
1 cup (or 1/2 cup more) granulated sugar
1/2 cup water
1/2 cup fresh orange juice
1 Tbsp finely chopped ginger
Finely grated zest from 1 orange

Directions:

1. Combine all of the ingredients in a heavy saucepan. Cook over medium heat until the berries pop open, about 10 minutes. Remove from heat.
2. Skim foam off the surface with a metal spoon and discard. Cool to room temperature. refrigerate, covered, for up to 3 months.

Fruity Salad Dressing

Ingredients

• 2 ripe kiwi fruit


• 1/3 medium sized sweet pineapple, thorny skin cut off and roughly chopped*


• 1/3 red onion


• 1/4 cup vinegar


• 2-3 tbsp sugar or no sugar


• 1 tbsp olive oil*If you can’t get to ripe, sweet and fresh pineapple, use 4 rings of pineapple (8oz.can).

Directions

1. Get all the ingredients, throw them into a food processor (or into a bowl and use a stick blender as I do) and pulverise till completely smooth. This makes about 500 ml of salad dressing, and you can pour it into a bottle for use. It’s good for about a month

Mango Salsa

Serve:4 prep: 10m

Ingredients

• 1 fresh, ripe mango


• 1 tablespoon finely diced red onion.


• 1 tablespoon chopped cilantro


• 1 tablespoon finely diced red bell pepper.


• 1 teaspoon green chile pepper, seeded and chopped.


• 1/2 lime juice (add more or less depend on your tasty).

Directions

1. Cut the mango and dice them carefully.
   
2. Add all ingredient and mix gently.

http://www.grouprecipes.com/57579/mango-salsa.html