My Husband and I moved to South Korea to teach English as a Foreign Language. In America we loved trying out lots of new recipes. When we arived in Korea I discoved that we did not have a stove and I no longer had all my spices or fun cooking gadgets I enjoyed at home. This blog is about the American recipes that we cook in Korea.
2 large potatoes, sliced thinly
3 tablespoons olive oil
1 tablespoon Italian Seasoning (oregano, parsley and basil)
1 teaspoon salt
4 tablespoons of Parmesan Cheese
Preheat oven to 450 degrees
Place all items except the cheese into a large bag. Shake
until coated and place in a single layer on a baking sheet. Bake for about 20 minutes or until potatoes are
soft. Top with cheese, heat until the cheese is melted, about 5 minutes.
Italian Seasoning (oregano, parsley and basil)
2 tablespoons Parmesan Cheese
Mix all ingredients together. Press into the bottom of a baking sheet. If
the dough sticks to your hands, moisten your fingertips with water.
Bake the crust for 15 to 20 minutes. Then add you favorite
toppings and bake for another 10 or 15 minutes, until the cheese is melted. We
like our pizza with spaghetti sauce, mushrooms, onions, and sausage, covered in
Cheddar or Provolone cheese.
Hint: To reheat left over pizza put it in a frying pan and cover with a lid, heat on low until the cheese it melted. The crust will come out crunchy and delicious
Cook chicken pieces in bacon grease. Add garlic and onion.
Cook on medium heat until the onions are clear and the chicken cooked through.
Add the bacon and frozen green beans. Let simmer for 5 minutes. Add the cheese
and cup of coconut milk. Mix well, and then serve.
Turn your crockpot on hot to warm it up, add a cup of water.
Set out your yogurt so it can get to room temp
Heat milk until slightly bubbly, not boiling, about 185 degrees. Stir constantly.
Cool heated milk by placing the pan into a larger pan or sink
full of cold water. Cool until you can stick your finger in it comfortably
without burning, about 110 degrees.
Measure out one cup of milk. Remove water from crockpot and
place the rest of the milk into it.
Mix the cup of milk with the yogurt. Pour into the crockpot.
Turn off the crockpot. Wrap it in a large bath towel.
Let sit untouched for 8 to 24 hours.
Place in fridge to cool for at least 1 hour. (Do not stir)
Serve with honey and/or fruit.
Set aside 2 tablespoons of yogurt in a separate
container to use as a starter for your next batch. Once you have a starter, you
do not need to buy store bought yogurt. If you don't have a crockpot you can use anything (Such as a cooler that has been warmed) to keep the yogurt slightly warm.
For my birthing class homework I was asked to write a food
journal. I thought others might be interested in what someone who is almost
8 months pregnant, gluten free, only eats
natural foods, and lives in South Korea eats. Believe it or not we do
not feel deprived of food (Just the time it takes to make it). So here is my
food journal for the week. I will try to add links to recipes where they are
On Monday, October 22, 2012 I went to the doctor and found out that I had not gained any weight in 2 weeks. Oops I tried. I ate full fat food, cookies, a chocolate bar, 2 whole avocados that week, lots of bacon and several fried pork chops.
2 cups of cooked rice
3-4 chicken breasts, chopped
salt and pepper
1 large onion
1/4 cup coconut oil
2 tablespoons cornstarch or arrowroot powder
1 cup orange juice
2 tablespoons firmly packed brown sugar
1 teaspoon fresh ginger
3 tablespoons tomato paste
4 tablespoons honey
1 tablespoon molasses
1 tablespoon apple cider vinegar
½ cup water
½ teaspoon ground mustard
1 teaspoon garlic powder
¼ teaspoon black pepper
½ teaspoon cayenne pepper
½ teaspoon chili powder
Season the chicken with salt and pepper. Heat the coconut oil in a skillet. Brown the chicken and onion. Mix the cornstarch with a cup cold water and stir. Mix the other ingredients in a bowl and add to chicken, then add the cornstarch simmer for 15-20 minutes until chicken is tender. Serve over rice. Serves 4
Biscuits and gravy were a special treat in my home growing up. We only had it when my Aunt Doris came to visit about once or twice a year. When I was older, before I discovered the joy of cooking real food, I use to make them with refrigerator biscuits, powdered gravy and precooked sausage. Yuck! That just won't do anymore. This recipe is proof that you can still enjoy your favorite foods even if you do go gluten-free.
1. Start by baking your biscuits. You can make the gravy while they are baking. Click here for a great biscuit recipe form Elana's Pantry or try the one below. I am still working on making my own recipe.
Drop Biscuit Recipe
2 ½ cups almond flour
½ teaspoon salt
½ teaspoon baking soda
¼ cup butter
1 tablespoon honey
Combine the dry and wet ingredients in separate bowls. Combine both together and mix well. Use a spoon to scoop the dough onto a cookie sheet. Adjust the size according to how big or small you want your biscuits. Bake them (at 450 degrees F) for about 15 minutes or until brown.
2. Cook your sausage.
We usually buy our ground pork in bulk at Costco and then make a large batch of the below recipe and freeze them in individual packages.
1 lb ground pork
1/2 tablespoon salt
1/2 teaspoon sage
2/3 teaspoon marjoram
1/3 teaspoon savory
1/3 teaspoon black pepper
1/8 teaspoon nutmeg
1/2 teaspoon fennel seed, grounded
Place pork into a large bowl. Add all the spices. Combine together well. I usually use my hands to make sure that it is combined well.
Place sausage into frying pan. Cook until it is brown and crumbly.
3. Create Gluten-Free Gravy
1 lb cooked sausage
2 tablespoons white rice flour
2 cups of milk
When your sausage is cooked check how much oil you have in the pan. If you have less than 2 tablespoons add enough butter to make up for it. Add white rice flour and cook until the flour absorbs the oil. Add the milk 1/4 a cup at a time until it is the consistency that you want it.
4. Combining all items into biscuits and gravy
Place a crumbled biscuit in each bowl, top with sausage and then the gravy mixture.
These have to be the best french fries we have ever tasted. Best of all, they are healthy and packed with flavor.
Coconut Oil French Fries
6 medium potatoes
1/2 cup of coconut oil
Season salt to taste
Wash the potatoes. Leave the peels on. Slice them to French Fry shape. Heat coconut oil in a frying pan. Lay the potatoes in the pan. Make sure that they are laid out flat and not overlapping each other. You might have to cook them in several batches depending on how many fries you want to make. Season the fries with season salt. When they are golden brown flip them over and cook until both sides are golden brown and they are soft in the middle.
Combine the dry and wet ingredients in separate bowls. Combine both together and mix well. Use a spoon to scoop the dough onto a cookie sheet. Adjust the size according to how big or small you want your biscuits. Bake them for about 15 minutes or until brown.
While the biscuits are baking. Prep the strawberries. Wash, core and slice them into fourths. If your strawberries are not sweet you can add 1 tablespoon of honey and let them soak in the refrigerator for about 15 minutes.
When the biscuits are done let them cool slightly. Top with strawberries an then a dollop of whipped cream.
Chris sometimes eats these before he goes to the gym in the morning.
1 cup ground flax seed
½ teaspoon sea salt
1½ teaspoons rosemary
½ teaspoon onion powder
¼ cup maple syrup
1 tablespoon whole flax seeds
¼ teaspoon coarse sea salt
Preheat oven to 350 degrees. In a food processor, mix ground flaxseed,
salt, rosemary, onion powder, and whole flax seeds. When mixed add maple syrup and mix again. Place
onto a cookie sheet and press to flatten to about ½cm thickness. Score the crackers. Sprinkle with salt and
bake for 20 minutes. These crackers are awesome with a slice of cheese.
into ¼” thick slices and coat with cornstarch. It must sit for 10 minutes or
the batter will not stick.
In a sauce
pan, heat 2 teaspoons of oil. Add garlic and ginger, stir fry 10 seconds. Add
soy sauce, rice vinegar, and water. Add coconut sugar and molasses and dissolve
into the sauce. Add red pepper flakes. Bring the sauce to a boil and boil for
2-3 minutes. Remove from heat.
about a cup of oil in your wok to about medium heat. Add the beef slices to the
wok and cook for 3 minutes (or use a deep fryer).
meat from the wok with a slotted spoon. Add onions to the wok and stir fry for
2 minutes. Add the steak back to the wok and pour in the sauce. Cook while
stirring until the sauce began to bubble.
4 garlic cloves, minced, plus 6 cloves peeled and smashed
6 thin-cut, boneless chicken thighs
2 cups coconut flakes
1 cup white rice flour
2 tablespoon garlic powder
½ cup cornstarch
Salt and pepper
1. Pre-heat oven to 350 degrees. Combine 3 tablespoons oil, minced garlic, and chicken in a zip-lock bag and refrigerate while preparing remaining ingredients.
2. Spread rice flour in shallow dish. In another shallow dish, whisk egg whites until foamy. Combine coconut flakes, garlic powder, and cornstarch in third shallow dish.
3. Start mashed potatoes while the chicken is marinating.
4. Remove chicken from bag and season with salt and pepper. One at a time, coat chicken lightly with rice flour, dip in egg whites, and dredge in coconut mixture, pressing to adhere. Place chicken on a wire rack set over a baking sheet and let dry 5 minutes.
5. Heat ½ cup oil and 3 smashed garlic cloves in large nonstick skillet over medium heat until garlic is lightly browned, about 4 minutes. Discard garlic and fry a pan full of chicken until crisp and deep golden, about 2 minutes per side. Be careful the coconut will burn easily. The chicken will finish cooking in the oven. Transfer to a baking pan. Set aside oil, wipe out skillet, and repeat with remaining oil, garlic cloves, and chicken.
6. When all of the chicken is fried, bake in the oven for 1 hour or until the chicken is completely cooked.
Save the garlic oil for chicken gravy to go with the mashed potatoes. You can also throw the discarded garlic into the potato water for added flavor.
I decided that at 31 I was too mature for Kitty Cat Pancakes
and that we should make them into regular circles. I loved how thick these
were. They are the perfect texture for making shaped pancakes. They are best
served with lots of butter and real maple syrup.
1¼ cups rice flour
¼ cup tapioca flour
¼ cup cornstarch
1 tablespoon coconut sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon xanthan gum
1 cup milk or milk alternative
3 tablespoons coconut oil
Juice of ½ a lemon (we guessed ½ tablespoon)
½ teaspoon of vanilla
Mix dry ingredients in a large bowl. Mix in liquid ingredients. I enjoyed the thickness
of the recipe, but you can add more milk if you want them thinner.
Pour ½ cup of batter onto a hot, greased pan or
griddle. Spread into a desired shape.
Cook for 2 to 3 minutes until bubbles form and then turn it over and cook for
30 more seconds, until it is brown.
Makes 5 very large, thick pancakes.
Serve with maple syrup, butter and lots of crispy bacon.
This recipe was adapted from The Gluten-Free Bible, page
Combine milk, butter, and oil (if using) in a saucepan and
bring to a boil on medium heat, stirring to melt butter and keep milk from
scalding. Once mixture reaches a boil,
remove from heat and stir in tapioca flour.
Stir in eggs one at a time and then add cheese. Mixture will be very stiff. Cool in pan until easy to handle.
Take heaping tablespoons of dough with tapioca-floured hands
and roll into balls. Place on a baking
sheet about an inch apart. Bake for
20-25 minutes or until puffed and golden. Makes about 20 rolls.
I halved this recipe when I made it. The first time I forgot to half the milk
which meant I had to use more flour, but they still tasted great. The second time I did it right, except that I
used coconut oil instead of vegetable oil.
Coconut oil has too strong a flavor for these rolls, so in the future I
will use only butter. I also do not
bother to roll them out, I merely blob them onto the baking sheet. They turned out great. Enjoy!!
This recipe was adapted from The Gluten Free Bible page 130
1 cup rice flour
¼ teaspoon salt
¼ teaspoon nutmeg
1 cup milk or cream
3 tablespoons butter, melted
½ teaspoon vanilla
2 tablespoons butter, melted
5 apples, peeled, cored, and cut in wedges
1 tablespoon coconut sugar
1 teaspoon ground cinnamon
¼ cup dried cranberries
To create the apple filling place apple filling ingredients in
a frying pan and cook for five minutes until the apples are soft. Set aside.
Combine the Crepe batter ingredients into a large bowl, one ingredient
at a time. Mix with an emersion blender. If you don’t have an emersion blender
you can use a regular blender. Add more milk or cream until it is smooth.
Heat an 8 inch frying pan. Place ¼ cup of the batter in the
pan and move it around until it make a thin layer. Cook for about 1 minute and then flip it over
and cook the other side for about 30 seconds.
Serve the filling inside the crepe.
You can also use other fillings. Apple is our favorite. We also like cream cheese and raspberries.
Cream Cheese and Raspberry Crepe
This recipe was adapted from the Gluten Free Bible page 34
I received this recipe in an email from my Aunt JoAnn. Chris and I loved it.
1 1/2 lbs. ground beef
1 med. onion, chopped
1 lg. can of tomatoes (they can be crushed or whole, if whole you need to break them up)
1 can of water from the tomato can
2 potatoes, diced and peeled
1 1/2 cups of diced celery
1 - 2 tsp. of dried sweet basil
Salt and pepper to taste.
Brown the hamburger with the onion. Add it to a crock pot with all the other ingredients. Make sure that the liquids cover the raw vegetables. Put on low for 6 hrs. or less. Most of the stuff will be ready.
If your going to have company for dinner, add another potato, and some chopped celery.
These were so delicious that they felt sinful. We wanted to make them again right away but it is hard to find the larger portobello mushrooms here in Korea. We often find them in the supermarket already sliced.
5-6 large portobello mushroom caps
1 tablespoon coconut oil
1 tablespoon garlic, minced 1/2 lb Italian sausage, ground
1 (8 ounce) package cream cheese,softened
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper
Preheat oven to 350 degrees F. Wash mushrooms. Remove stems.
Cook sausage and garlic in oil until the sausage is cooked. Stir in cream cheese, Parmesan, pepper, onion powder and cayenne pepper. Fill each mushroom with the stuffing. Bake for 20 minutes.
You can make these ahead of time and freeze them. They don't last long enough in my house to make it to the freezer. Just pull them out of the freezer and bake for 20 minutes.
I found a hot chocolate recipe at Elana's Pantry, which inspired us to come up with this recipe. Chris was excited about the coconut milk. We had never thought about using coconut milk in our hot chocolate. It made it rich and creamy.
Chris’ Peppermint Coconut Hot Chocolate 2 servings
½ cup coconut milk
1 ½ cup whole milk
3 tablespoon cocoa powder
¼ cup coconut sugar
¼ teaspoon peppermint extract
Mix everything together and heat until warm. Serve with left over candy canes to stir with.