Kimchi Fried Rice

  • 3 tablespoons vegetable oil, divided
  • 4 cups kimchi, chopped
  • 1 tablespoon butter
  • 1 tablespoon red pepper paste (gochujang)
  • 4 cups cool cooked white rice, preferably a day old
  • 1 tablespoon sesame oil
  • 4 eggs
  • sesame seasoned seaweed, crushed
  • 4 scallions, green parts only, chopped
  • black pepper



Pour two tablespoons of the oil into a large skillet or wok and turn the heat to medium. When oil starts to shimmer, add the kimchi. Cook, stirring occasionally, until the kimchi is heated through, about two minutes. Add the butter and the red pepper paste. Stir well until both are incorporated.


Add the rice, breaking up any clumps with a wooden spoon. Stir until it is evenly mixed in with the kimchi. Pour the sesame oil on top of this mixture. Spread the rice and kimchi out as much as possible in an even layer, and let cook for a few minutes until it gets a little crispy on the bottom. Turn off the heat, and divide the mixture between four bowls.


Pour the remaining one tablespoon of oil into a non-stick skillet set over medium-high heat. When shimmering, crack in the eggs, cover the skillet, and cook until the whites have set. When each is done, use a spatula and set one egg on top of each bowl of rice. Garnish with the crushed seaweed, scallions, and black pepper. Serve immediately.


Bourbon Pumpkin Pie

  • One half recipe Easy Pie Dough, shaped and chilled in a pie plate
  • 2 cups pumpkin puree (homemade“>, or store-bought)
  • 12 ounces evaporated milk
  • 1 cup packed light brown sugar
  • 3 tablespoons bourbon
  • 1/2 teaspoon salt
  • 1 tablespoon ground ginger
  • 1 teaspoon freshly grated nutmeg
  • 2 eggs and 1 egg yolk
  • .5 pint heavy cream, chilled
  • 4 ounces mascarpone cheese, chilled
  • 1/4 cup real maple syrup
  • 2 to 3 tablespoons bourbon
  • 3/4 cup pecans, roughly chopped and toasted



Preheat oven to 425°F. Line the bottom of the chilled, shaped pie crust with parchment or foil and fill with weights (I like to use and re-use dried beans for this purpose). Bake in the preheated oven for 20 minutes, rotating halfway through. Remove the weights and lining and bake for an additional 10 minutes, or until the bottom is a light golden brown. Allow the crust to cool and lower the oven temperature to 350°F.


In the bowl of a food processor, combine the pumpkin, evaporated milk, sugar, bourbon, and spices. Puree for 30 seconds, stop and scrape down the sides of the bowl and around the blade, then puree for another 30 seconds. Add the eggs, one at a time, and process for 5 seconds each time. Scrape down the sides one more time and run again for 5 seconds. Pour filling into the cooled pie crust, and bake for approximately 30 minutes on the middle rack, rotating halfway through, or until the filling jiggles just slightly and puffs a bit. If the crust begins to get too dark, place patches of foil over the dark spots. Allow the pie to cool completely. You may refrigerate or hold it at room temperature for up to 4 hours.


Right before serving: Place the heavy cream in the bowl of a stand mixer fitted with a whisk attachment. Whip the cream to soft peaks on medium-high speed then add the mascarpone and whip until the cream is thick and somewhat stiff. Turn the mixer down to low speed and drizzle in maple syrup. Whisk on high until it is incorporated and the mixture is stiff. Reduce the speed to low and add the bourbon. Whisk on high speed to incorporate. Top the pie with a layer of cooled, toasted pecans, reserving some for the top. Cover the pecan layer with the whipped bourbon topping, then sprinkle additional toasted pecans over the top. Serve immediately.


Tomato Soup

  • 4 cans of tomatoes, or about 6 fresh
  • 1 cup of water
  • 2 tablespoons of butter
  • 2 tablespoons of all-purpose flour
  • ½ cup of milk
  • 1 teaspoon of salt
  • 1 teaspoon of sugar
  • ¼ teaspoon of pepper
  • 3 tablespoons of chopped parsley
  • ¼ cup of finely chopped celery
  • ¼ teaspoon of baking soda


Empty the cans of tomatoes into a large pot. Add the water and cook about 30 minutes over medium heat. Mash the tomatoes well. Lower the heat, cover and simmer while you make the cream sauce.

Melt the butter in a sauce pan over medium heat. Add the salt, sugar, pepper, parsley and celery. Cook about 15 minutes. Stir the flour into the melted butter and other ingredients using a whisk. Pour the milk in slowly. Bring to a boil and continue to stir for a few minutes..

Before serving add the baking soda to the tomatoes. Pour the cream sauce gradually into the tomatoes. Stir it in well and cook a few minutes.

Serve in soup bowls with toast, grilled cheese sandwiches or crackers. Cheddar cheese, snipped chives, croutons, sour cream or other toppings can be placed on the table so folks can help themselves.


Creamy Baked Orzo with Ham, Peas and Leeks

1 1/4 cup orzo
2 teaspoons olive oil, plus more for the pan
1 pound leeks, white and light green parts only, sliced into ¼-inch rounds
2 large garlic cloves, minced
1/4 pound (4 ounces) cooked ham steak, coarsely diced into small cubes (scant 1 cup)
3/4 cup fresh or frozen peas
3 ounces (1/2 cup) goat cheese
3 large eggs
1/2 cup plain low-fat yogurt
1/2 cup milk
1 tablespoon fresh chopped dill
2 tablespoons fresh chopped chives
2 tablespoons fresh thyme
3/4 teaspoon kosher salt, plus more to season
Few grinds fresh black pepper

Preheat the oven to 350°F. Oil a 2-quart baking dish.

Fill a medium pan with salted water and bring to a boil. Cook the orzo until al dente, about 5-7 minutes. Drain and set aside.

In a large skillet over medium heat, warm olive oil until shimmering. Add sliced leeks and cook until translucent, about 7-9 minutes. Stir in the garlic and cook for an additional 2 minutes. Fold in the diced ham, peas and orzo, stir well, and cook until all the ingredients are warmed through. Fold in the goat cheese and set aside off the heat to cool slightly, about 5 minutes.

Meanwhile, in a large mixing bowl, whisk together the eggs, yogurt, milk, fresh herbs, salt and pepper. Fold the orzo mixture into the milk mixture and stir to combine.

Scrape the creamy orzo into the prepared baking dish and bake for about 45 minutes, or until the top is slightly browned along the edges and the center is set completely. Let cool for 10 minutes before serving. Serve hot; season with additional salt and pepper if needed. Store leftovers covered in the refrigerator for up to 3 days.


Toffee Espresso Drop Cookies


  • 1 1/2 cups (7 1/2 ounces) all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon instant espresso (see note)
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 1/2 cup (about 3 1/2 ounces) packed light brown sugar
  • 1/2 cup (3 1/2 ounces) sugar
  • 1 egg
  • 1/2 cup Heath Bits’o Brickle Toffee Bits



Adjust oven racks to upper and lower-middle positions and preheat oven to 350°F. Line two baking sheets with parchment paper.


In a medium bowl, whisk together flour, baking powder, salt, and espresso; set aside.


In the bowl of a stand mixer fitted with a paddle attachment, cream butter, brown sugar, and sugar until light and fluffy, about 3 minutes. Beat in egg. Add dry ingredients and mix on low speed evenly combined. mix in toffee bits. Drop dough by the rounded tablespoon onto prepared baking sheets. Bake until cookies are just starting to get golden at the edges, 14 to 18 minutes. Allow to cool slightly and serve.

Source: n

New potatoes with butter and soy sauce

  • About 500g / 1 lb tiny organic new potatoes, washed and unpeeled
  • Salt
  • 2 Tbs. butter (You can use olive oil instead. But, you know, sometimes it just has to be butter.)
  • 1 Tbs. soy sauce
  • Coarsely ground black pepper

Preheat the oven to 200°C / 400°F.

Put the potatoes in a pan with water to cover; add salt (the water should taste almost as salty as sea water). Bring to a boil and cook for about 5 minutes. (Do this while the oven is heating up.)

Drain the potatoes. Melt the butter in the same pan and add the soy sauce. Mix the potatoes and butter-soy sauce well, and put onto a baking sheet.

Roast for 25 to 30 minutes until the potatoes are browned and cooked through. Serve warm or at room temperature sprinkled with a little  black pepper.


Cumin-spiked Tofu

12 ounces extra-firm organic tofu

1 teaspoon ground cumin
1 tablespoon garam masala spice blend
6 medium cloves garlic, crushed then chopped
3 tablespoons olive oil
1/4 teaspoon fine grain sea salt
1 tablespoon lemon juice, freshly squeezed
1 7 or 8-ounce container of Greek yogurt

Unwrap the tofu. Dry it off by patting and pressing with a few paper towels. Cut the tofu into slabs roughly the size of a business card, with the thickness of a pencil.

In a wide, shallow rimmed dish (a tart pan or pie dish works great) whisk together all the remaining ingredients. Place the tofu in the marinade in a single layer and gently coat the tofu with the yogurt. Cover and refrigerate for (at least) a few hours. I sometimes leave it marinating for a few days, cooking the tofu when needed.

In a grill pan, or on a grill, cook the tofu (retaining some of the yogurt slather on each piece) over medium heat until the tofu is cooked through and the surface of the tofu has nice color. Flip once along the way. If the pan/grill is too hot the outside of the tofu will overcook before the inside is hot, so be mindful of this.


Cinnamon Roll Cookies

1 yellow cake mix
2 tsp cinnamon
1/3 cup oil
2 eggs
1 cup cinnamon chips (find these by the chocolate chips)

Mix together. Roll into 1 inch balls. Roll in cinnamon/sugar mixture:
1/2 cup sugar
1 tsp cinnamon

Bake at 350 for about 10 minutes.

Put icing on cookies as soon as they come out of oven so it melts on top. You can use canned cream cheese icing or homemade.

Source: (no longer on the web)

Broccoli with Caramelized Pearl Onions Pasta

2 heads broccoli, cut into florets
3 cloves garlic, chopped
8 oz pearl onions*
8 oz crimini mushrooms, sliced
3 tablespoons olive oil
1 tablespoon red pepper flakes
to serve: 14-16 oz hot short pasta (like penne)
parmesan cheese (optional)

Heat oil in a large pan and add the garlic, red pepper, salt, pepper and pearl onions. Saute until the onions are starting to caramelize, then saute in the mushrooms for about 1 minute. Add broccoli and cook until almost tender, about 6 minutes, stirring occasionally. Toss with pasta.

No Bake Peanut Butter Oatmeal Cookies

2 cups granulated sugar
1/4 cup butter
1/2 cup milk
3 cups old fashioned oatmeal
3/4 cup smooth peanut butter*
1 teaspoon vanilla

Bring sugar, butter, and milk to a full boil, remove from heat, add oatmeal. Stir. Then add vanilla and peanut butter. Stir. Drop by teaspoonfuls on to waxed paper. When cool, pack in single layer in Tupperware or other air-tight container to store.