Blueberry Lemon Yogurt Pancakes (Gluten-Free)

adapted from cookie and kate
Yields 10 pancakes

Use a spoon to fold in batter.

my wife, my sous chef =)

Delicious with a drizzle of real maple syrup! =)

Ingredients: 

• Scant 1 1/4 cup plain yogurt
• 2 tablespoons butter, melted (vegan butter)
• 1/2 teaspoon lemon zest
• 1 tablespoon lemon juice 
• 1 teaspoon real maple syrup ( or honey)
• 2 eggs
• 1 cup oat flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/8 teaspoon ground cinnamon
• 1 cup blueberries (6 ounces)

Method:

1. In a small bowl, stir together the yogurt, butter, lemon zest, lemon juice and maple syrup.  Beat in the eggs.
2. In a medium bowl, whisk together the oat flour, baking soda, salt and cinnamon.
3. Form a well in the center of the dry ingredients and pour in the wet ingredients.  With a big spoon, stir just until the dry ingredients are thoroughly moistened.  Do not over mix or you'll run the risk of getting tough pancakes.  Fold in the blueberries.
4. Let the batter sit for 10 minutes.  (you may thin out the batter with a touch of milk or water)
5. Heat a heavy cast iron skillet (or nonstick pan) over medium-low heat.  Lightly oil the surface with butter or cooking spray.
6. Pour 1/4 cup of batter onto the pan once pan is hot enough.  Cook for 3 to 4 minutes, until bubbles begin to form around the edges of the cake.
7. Flip the pancake and cook for another 90 seconds until golden brown on both sides.  (adjust heat accordingly).
8. Serve the pancakes immediately or keep warm in a 200 degree F oven.

Notes:

• These pancakes are gluten-free, if you buy oat flour or old-fashioned oats (not contaminated by wheat).
• Use plain, low fat yogurt or greek yogurt.
• You can make oat flour out of old-fashioned oats.  Pour one cup of oats into food processor and process until it is ground well.  

Kale Chips

adapted from Roost

Ingredients:

• A bunch of Kale leaves (green kale, Lacinato kale), rinsed, dried and remove the thick stem from the kale and discard
• extra virgin olive oil
• sea salt, a pinch
• ground black pepper

Method A:

1. Preheat oven to 350 degrees F.
2. Toss kale with olive oil in a large bowl.  Sprinkle with sea salt and black pepper.
3. Arrange leaves in single layer on baking sheet.  Bake until crispy and slightly dark on the edges, (12-15 minutes for flat leaves, 15-20 minutes for wrinkled leaves).  
4. Transfer leaves to plate to cool.  Enjoy!

Method B:

1. Preheat oven to 250 degrees F
2. Toss kale with olive oil in a large bowl.  Sprinkle with sea salt and black pepper. 
3. Arrange leaves in single layer on baking sheet.  
4. Bake until crispy - 30 to 33 minutes.  Enjoy!

Note:

• Baking times may vary from oven to oven.
• Method A for more charred flavor and Method B for a clean roasted flavor.  Both methods are just as good.

Zucchini Potato Cakes

adapted from The Yellow House

Ingredients:

• 4 to 5 medium potatoes, cubed
• 1 medium zucchini, grated 
• 1-2 carrots, grated
• 1 yellow squash, grated
• 1/2 cup parsley, chopped
• 1/2 cup chives, chopped
• zest of one lemon
• 1 teaspoon extra virgin olive oil
• canola oil
• 1 clove garlic, pounded to a paste
• sea salt

Method:

1. In a large pot, bring the cubed potatoes to a boil.  Reduce to a rapid simmer and cook until very tender, 20 minutes.
2. Remove potatoes from heat and drain.  Mash with potato masher (I used a rice scooper).  Salt to taste (optional). If the mixture is crumbly, add a little water and mix it in.
3. Using your hands or a cheese cloth, squeeze the extra water out of the zucchini, squash, and carrots.
4. In another bowl, mix parsley, chives, lemon zest, zucchini, squash, carrots, olive oil, and garlic.  Add a pinch of sea salt.  Add this mixture to the potatoes.  
5. Form circular patties from the mixture and put onto a baking sheet and place in the refridgerator.  Allow to chill for 40 to 60 minutes.
6. On medium high heat, put enough canola oil to cover the bottom of the pan.  When the oil shimmers, add potato cakes.  Cook each side for 3-4 minutes (flip once only). Then transfer to plate.
7. Repeat directions for the rest of the cakes, adding more oil as needed.  
8. Serve and Enjoy!

Note:

• We make a dipping sauce instead of serving with lemon wedges. 
•  Combine 2 tablespoons soy sauce, 1 teaspoon sesame oil, 1 teaspoon chili garlic sauce or gochugaru, and a pinch of sesame seeds.

LA Galbi (Korean)

LA style Marinated short rib 

I use tap water

We don't eat red meat as often, therefore chicken breast is a great substitute.

Clockwise from chicken: acorn jelly, ingredients for lettuce wraps, our version of ssamjang 

Ingredients (Marinade):

• 3 tablespoons soy sauce (Yamasa, Japanese brand, less sodium: 510mg)
• 6 tablespoons brown sugar
• 5 tablespoons water
• 4 tablespoons korean rice wine (Kikkoman Aji-Mirin, Japanese brand)
• 1 tablespoon minced garlic
• 1/4 teaspoon grated fresh ginger
• 1 tablespoon Asian sesame oil (Kadoya, Japanese brand)
• pinch of ground black pepper
• 2-3 chicken breasts or 8 ounces of short rib

Method:

1. Make the marinade.  Mix all the ingredients in a bowl and whisk.  
2. Pour the marinade into a plastic bag (or keep in the bowl).  Add chicken breast.  Refrigerate for at last 4 hours before baking. (Can be marinated for up to 12 hours).
3. When ready to bake, preheat the oven to 350 degrees F.
4. Transfer the chicken to a baking sheet or pyrex pan.  Bake for 15-20 minutes then flip the chicken to the other side.  Bake for another 15-20 minutes until thoroughly cooked.
5. Allow the chicken to rest for at least 10 minutes.  Slice and serve.  

Notes:

• We make lettuce wraps with the chicken.  First take a piece of lettuce, add some rice, then a slice of chicken, a bit of the ssamjang paste, raw garlic slice, and pea shoots.
• Our version of the ssamjang paste is mixing doenjang paste with gochujang.  You can find these products at the local korean markets.
• The tastiest method to cook the chicken or short ribs is via the grill.  I have yet to buy a grill.  Therefore, I use my cast iron pan for red meat and the oven for chicken.  

Vegetarian Sweet Potato Chili

adapted from Cookie and Kate

Clockwise (7'oclock) - chili powder, cumin, cayenne pepper, cocoa powder & cinnamon.

black and kidney

Hearty and Delicious!

Ingredients:

• 1 medium red onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 medium sweet potato, peeled and cut into 1/2 inch pieces
• 4 garlic gloves, chopped
• 1 tablespoon chili powder (Lamesa Dark chili)
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper (amount is adjustable depending on tolerance)
• 2 teaspoons unsweetened cocoa powder (Dutch)
• 1/4 teaspoon ground cinnamon (Indonesian)
• ground sea salt and black pepper
• 28 ounces canned diced tomatoes, including the liquid (Muir Glen)
• 1 can black beans, rinsed and drained (365 brand Whole Foods)
• 1 can kidney beans, rinsed and drained (365 brand Whole Foods)
• 14 ounce vegetable broth or about 2 cups (365 brand Whole Foods)
• extra virgin olive oil 

Method:

1. In a 4 to 6 quart Dutch oven or stockpot, add 2 tablespoons olive oil and sauté the chopped vegetables and garlic on medium-high heat.  Stir the ingredients every few minutes for even cooking.
2. Once the onions start turning translucent, turn the heat down to medium-low.  Add all of the spices, broth and canned ingredients, and stir.  Cover for about 1 to 2 hours, stirring occasionally.
3. By the time your chili is done, the sweet potatoes should be nice and soft and the liquid should have reduced a bit, producing the hearty chili consistency.

Notes:

• Cookie and Kate adapted this recipe from Real Simple
• Sour cream, sliced scallions, sliced radishes for serving (optional) I keep the chili as is, it is simple and delicious.  I think a nice slice of jalapeño corn bread or the Chile Cheddar bread from Zingerman's Bakery, Ann Arbor, MI  would be a great pairing with this wonderful hearty chili.
• Pomi brand, chopped tomatoes, uses BPA-free containers. (To learn more about products with or without BPA packaging go to this link)
• I buy all my spices and loose leaf teas from Spice Merchants, Ann Arbor, MI. They have a large selection of fresh, great quality and variety of spices for reasonable prices.
• I like to use Garnet Yams, which are actually sweet potatoes, it has a sweet flavor and the starchy texture easily absorbs the flavors of other ingredients.

Simply, Cod

garlic, ginger, shallots, green onions

Ingredients:

• ginger root, 2 inches, matchstick
• 8 garlic cloves, minced
• 1 cup green onions, chopped
• 2 shallots, minced
• cod, 2 portions
• 4 shiitake mushrooms
• 1 Tablespoon soy sauce (Yamasa brand, low sodium)
• 1/2 cup of water
• asparagus, bunch, chopped in half
• extra virgin olive oil
• 1 Teaspoon korean dried red pepper flakes (optional)
• sea salt
• ground black pepper

Method:

1. In a smaller pot, combine soy sauce, water, red pepper flakes, a third of the ginger root, a third of the green onion, 2 minced garlic cloves and the shiitake mushrooms.  At medium to medium high heat, braise the mushrooms for 5 minutes then turn heat down to low to cook for another 10 minutes.
2. In a large bowl, marinate cod with olive oil, the rest of the ginger, garlic, green onions, shallots, black pepper and sea salt. 10 minutes.
3. Pan fry the cod on medium high heat with 2 Tablespoons of olive oil.  Cook 5-7 minutes each side.
4. After you flip the cod, heat 2 tablespoons olive oil in another pan on high heat.  Add asparagus, black pepper and sea salt.  Sauté for 5-10 minutes.  I like the asparagus to have some crunch, I keep them on high heat until some of them have become charred.  
5. Plate and Enjoy!

"When you acknowledge as you must, that there is no such thing as perfect food, only the idea of it, then the real purpose of striving toward perfection becomes clear: to make people happy.  That's what cooking is all about."

Thomas Keller