http://www.maangchi.com/recipe/dubujangajji

Ingredients:
2 pkg of tofu
¾ cup soy sauce
3 dried shiitake mushrooms
⅓ cup vinegar
1½ cup water
2 garlic cloves, sliced
1 apple, pit removed and sliced (or 2 tbs of sugar)
1 onion, sliced
cooking oil (vegetable oil, canola oil, etc)
Directions:

Remove the tofu from the package. Drain and rinse.
Cube the tofu into bite sized pieces.
Pan fry the tofu pieces with a little cooking oil until all the sides are golden brown.
Prepare the brine by putting the soy sauce, vinegar, garlic, apple, dried shiitake mushrooms, and water into a thick bottomed pot. Bring to a boil over medium high heat for 10 minutes, then turn down the heat and boil for another 30 minutes. Strain with a strainer.
Put the fried tofu and the sliced onion into a container. Pour the strained brine over top, and add the cooked shiitake mushrooms.
To serve, put some of the tofu, brine, and onions into a serving bowl, along with some of the shittake mushroom, chopped. Serve as a side dish with rice or noodles. To eat, mix in some of the brine with your rice. Eat your rice and take a piece of tofu, mushroom or slice of onion from time to time, too.

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The recipe is here: http://www.maangchi.com/recipe/ssamjang

I am introducing Ssamjang to you today, a kind of Korean dipping sauce. I've posted ssamjang recipes in the past, always as a side dish for things like grilled beef (soegogi gui) and grilled pork belly (samgyeopsal gui), but the ratio can vary depending on your personal preference and mood. This is a special ratio for ssamjang that I think the most delicious so far. But it's your choice. If you don't want to make your ssamjang sweet, you can skip sugar, honey, or syrup or use less of it.

You can also buy premade ssamjang in Korean grocery stores, but I guarantee this will be fresher and more delicious. It's best just after you make it, but you can store it in the fridge about 10 days, if you need to.

As I show in the video, you can make a simple, light meal with ssamjang, lettuce, and rice. Wrapping some rice and ssamjang in a lettuce leaf and pop it into your mouth. Enjoy! : )

Ingredients: (4 servings)

¼ cup doenjang (fermented soy bean paste)
1 tbs gochujang (hot pepper paste)
1 stalk of minced green onion
¼ cup chopped onion
2 ts honey
2 ts toasted sesame seeds
2 ts sesame oil

Directions:
Use a spoon to mix all the ingredients in a large bowl.
Transfer it to a small bowl, and serve with rice and lettuce, or with meat BBQ.

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http://www.maangchi.com/recipe/dorajimuchim

Today's recipe is dorajimuchim. Doraji (known as "bellflower," "balloon flower," or platycodon in English) is grown wild in the mountains and fields of Korea. The root of the bellflower looks similar to ginseng root and tastes bitter with strong ginseng-like smell. It's not only used to make delicious side dishes but it's also used in Korean traditional medicine and home remedies.

You can make this dish with either fresh or dried doraji root. If you get fresh doraji, you'll have to peel it and split it lengthwise into bite sized strips. Then soak the strips in salty water for a couple of hours, drain the water, rub them by hand, and rinse in cold water. Repeat this until they aren't so bitter anymore. Taste a small sample of the root to test.

Dried doraji sold in a package is more convenient for making doraji side dishes because all you need to do is to soak the roots in water and rub them with a little salt to remove the bitterness. Then you can make delicious side dishes by mixing them with seasoning sauce, stir-frying, or making pancakes with them.

The most common side dish made with bellflower roots is dorajimuchim, so let's start with this recipe. I'll post more in the future. If you want to add cucumber, slice it and mix with some salt in a small bowl. Then squeeze out the excess water from the cucumber with a cheesecloth and mix with the dried bellflower root and the seasoning sauce.

Enjoy the recipe!

Ingredients: (4 servings)

3 ounces of dried bellflower roots (about 85 grams)
¼ cup hot pepper paste
3 Tablespoons of hot pepper flakes
1 Tablespoon of soy sauce
2 Tablespoons of rice syrup or corn syrup
1 Tablespoon of sugar
½ teaspoon of salt
3 Tablespoons of white or apple vinegar
2 stalks of green onions, chopped
2 garlic cloves, minced
1 teaspoon of sesame seeds
2 teaspoons of sesame oil

Soak dried bellflower roots in cold water overnight (for 8 to 12 hours) until the roots are
soft.
Drain and scrub with about 1 Tablespoon of coarse salt to remove the bitterness. Rinse and drain.
Combine the hot pepper paste, hot pepper flakes, soy sauce, rice syrup, sugar, salt, vinegar, garlic, green onion, and sesame oil in a mixing bowl.
Add the dried bellflower roots to the paste and mix it all together by hand.
Sprinkle with sesame seeds and transfer it to a serving plate. Serve with rice, and the leftovers can be stored in the fridge for 3-4 weeks.

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Lean how to make a White Gazpacho Recipe! Go to http://foodwishes.blogspot.com/2012/07/white-gazpacho-i-make-this-all-timelike.html for the ingredient amounts, more information, and over 725 more video recipes! Enjoy this easy White Gazpacho Recipe!

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Lean how to make a Braised Black Lentils Recipe! Go to http://foodwishes.blogspot.com/2012/07/braised-beluga-lentils-black-ops-and.html for the ingredient amounts, more information, and over 725 more video recipes! Enjoy this easy Braised Black Lentils Recipe!

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Learn how to make a Braised Red Cabbage Recipe! - Visit http://foodwishes.blogspot.com/2012/04/braised-red-cabbage-that-is-all.html for over 675 additional original video recipes! I hope you enjoy this Braised Red Cabbage Recipe!

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http://www.maangchi.com/recipe/gajinaengguk
How are you doing in these hot summer days?
How about making this cold eggplant soup side dish?

Ingredients:
1 Korean eggplant (5 ounces: 140-150 grams), washed with the tops removed
1 tbs chopped onion
1 garlic clove, minced
1 tbs chopped green chili pepper
1 tbs chopped red chili pepper
1 stalk of green onion, chopped
2 ts salt
1 ts sugar
½ ts hot pepper flakes
½ ts soy sauce
1 tbs apple or white vinegar
1 cup of cold water
6-7 ice cubes
2 ts sesame seeds, ground

Directions:
Rinse an eggplant and remove the stem from the top.
Cut it into 2 inch pieces (about 5 cm), then cut each piece in half lengthwise.
Boil 1½ cups of water into a steamer. When it starts boiling, add the eggplant and steam for 3 minutes.
Remove the eggplant from the heat and let it cool down.

Tear each piece of eggplant into bite size pieces with your fingers or cut with a knife. The desirable size of each piece is ½ inch x 2 inches.

Add it to a serving bowl that holds 2½ to 3 cups of liquid.
Combine with onion, garlic, green and red chili pepper, green onion, salt, sugar, hot pepper flakes, soy sauce, and vinegar.

Add 1 cup of icy cold water and mix well with a spoon. Add some more ice cubes to make it more cold.
Add crushed or ground sesame seeds on top and serve immediately with rice and a few more side dishes.

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Kong Jang is made with soybeans and Koreans eat it as a side dish for any meal. It's a little sweet and sticky, like honey, and addictive to eat. You're going to love it!
Go to my blog for the full recipe:
http://blog.maangchi.com/2008/02/soy-bean-side-dish-kong-jang.html

Soybean side dish (Kongjang or Kongjorim)

Ingredients:
1 cup of soy beans, ½ cup of soy sauce, 1 ts of vegetable oil, 2 cloves of minced garlic,½ cup of sugar, ½ tbs sesame seeds.

Directions:
Rinse 1 cup of soy beans and drain it and place in a skillet
Add 2 cups of water in the skillet and soak the beans for 8 hours
Boil the beans on the stove over medium high heat for 10 minutes
*Tip: about 5 minutes later, it may boil over, and then open the lid and turn down the heat over medium heat and cook another 5 minutes
Add ½ cup of soy sauce, 1 ts of vegetable oil, 2 cloves of minced garlic, and ½ cup of sugar and boil it over medium heat for 30 minutes (cover the lid)
Open the lid of the pot and heat it up over high heat and stir the beans occasionally with a spoon until the beans look shinny.
*Tip: Beans will be submerged with shiny and sticky seasoning sauce
Turn off the heat and add 1 tbs of toasted sesame seed and cool it down.
Transfer it into a container and keep it in the refrigerator

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http://www.maangchi.com/recipe/dotorimukmuchim Check out the written recipe, tips, photos, and some funny stories about this dish on my website please!
Ingredients:

For dotorimuk

½ cup acorn jelly powder (dotori mukgaru)
3 cups water
½ ts salt
For the seasoning sauce

⅓ cup soy sauce
2 ts honey or sugar
3 garlic cloves, minced
3 stalks of green onions, chopped
1 tbs hot pepper flakes
1 tbs and 2 ts toasted sesame oil
1 tbs toasted sesame seeds, add right before serving so they don't lose their crispiness
garnish with shredded red pepper (shilgochu)
For the vegetables, you can use

2 cups lettuce cut into bite size pieces
¼ cup onion, sliced thinly
1 cup's worth edible chrysanthemum (ssukgat), cut into bite size
3-5 perilla leaves, chopped
2 tbs worth carrot, shredded
½ cup's worth cucumber, thinly sliced
1 red chili pepper, chopped
1 green chili pepper, chopped

In a large bowl, combine all the ingredients for dotorimuk. Stir with a wooden spoon and strain to remove any lumps. Pour the mixture into a thick bottomed pot and stir over medium heat about 7-8 minutes until it bubbles.
Lower the heat and stir another 5 minutes.
Pour the mixture into a rectangular glass container and let it cool down.
Put it into the fridge for about 4-7 hours until it's solid.
Create the seasoning sauce by combining soy sauce, sugar or honey, hot pepper flakes, garlic, and sesame oil in a mixing bowl. Set aside.
Take the acorn jelly out of the fridge. Turn the glass container upside down over your cutting board so the solidified jelly slides out in one piece. Cut into bite sized pieces 2 inch x 1 inch and ¼ inch thick.
*tip: Use a crinkle cutter to make a nice wavy pattern on each piece of jelly
Put all the vegetables in a large bowl. Mix with the seasoning sauce by hand.
Add the dotorimuk and gently mix it all together.
Transfer to a serving plate. Sprinkle sesame seeds over top and serve.

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How to make ginger tea (saenggangcha).
http://www.maangchi.com/recipe/saenggangcha : The full recipe including traditional version is on my website!

Having a cup of hot ginger tea at lunchtime has been a part of my routine for a few months now. Not only do I enjoy the taste but it always soothes my stomach and makes me feel relaxed and comfortable. When I researched the health benefits of ginger, I found evidence that ginger can cure nausea, headaches, migraines, stomach congestion, flu... many different ailments! It sounds like a panacea!

I don't know if it can sure all those things, all I know is that it always makes me feel good. I've been developing my own variation on traditional Korean saenggangcha so I decided to share it with you. This might be the simplest recipe on my website! It calls for very few ingredients: ginger and honey. That's all you need! Don't forget to float several pine nuts on the tea.

Enjoy my hot tea, pulp and pine nuts!

And just in case you don't like pulp, I'm posting the traditional saenggangcha recipe, too.

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A Really Easy Meatless Chili - Visit http://foodwishes.com to get the ingredients, and watch over 200 free video recipes! Leave me a comment there.

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How to make a Vegetarian Succotash Recipe. Visit http://foodwishes.com to get the ingredients and more info, and watch over 350 free video recipes. Thanks and enjoy!

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Serves 4 to 6

Ingredients:
1 8oz Jar of Sun Dried Tomatoes, packed in olive oil

2 Cloves of Garlic

1 cup of Fresh Basil

1 Tbsp of Balsamic Vinegar

2 Tbsp of Toasted pine Nuts

About 1 cup of Parmiggiano REgginao

Salt and Pepper to taste

1 pound of Bow Tie Pasta

Process,

For the Pesto:

1) Place the sun dried tomatoes with the oil in a food processor along with the garlic, pine nuts, balsamic vinegar, basil and salt and pepper. Blend until you have a nice paste and place in a bowl.

2) Stir in the cheese and you are done!

For the Rest of the recipe:

3) Fill a large pot with water and sprinkle in a good amount of salt, bring to a boil.

4) Add your bow ties and cook according to package directions.

5) Right before you are ready to drain, reserve about ¾ cup of the starchy cooking water.

6) Place the drained pasta along with the starchy cooking water back in the same pot and add in the sun dried tomato pesto.

7) Stir everything together and adjust the salt and pepper seasoning according to taste. Serve immediately or store in the fridge to be eaten at any time.

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Serves 6

Ingredients:
1 Large Onion, peeled and cut into chunks

2 Bell Peppers, seeded and cut into chunks

1 Medium or 2 Small Eggplants, cut into chunks

4 Small Zucchini, cut into rounds

1 Head of Garlic, peeled and left whole

About 6 Tbsp of Olive Oil

1 Tsp of Fresh Thyme, Chopped

1 Tsp of Fresh Rosemary, chopped

4 Tomatoes, cut into chunks

Salt and Pepper to taste

½ cup of Fresh Chopped Basil

Process,

1) Preheat your oven to 425 degrees.

2) In a very large bowl, toss together the onions, peppers, zucchini, eggplant, fresh thyme, rosemary, salt, pepper and about 4 tbsp of olive oil.

3) Divide the mixture between two baking sheets and make sure that the veggies are all laid out in one even layer.

4) Roast them for about an hour, making sure to check on them once every 15 minutes or so and give them a sit if you feel like they are coloring too much too soon, then turn the oven temperature down, otherwise let them roast away until they develop a nice amount of color.

5) Meanwhile, add the remaining olive oil in a skillet with high sides, add the garlic and cook over medium low heat for about 10 minutes or until the garlic is a lovely golden brown color.

6) Once the garlic has gotten nicely colored, turn the heat up to medium-high and add the tomatoes, season with salt and pepper and allow them to cook for about 8 to 10 minutes or until hey have cooked down a bit but still have their shape. Turn the heat off and let those sit until the veggies are done roasting.

7) Once the veggies have roasted, stir in the cooked tomatoes and garlic and top them all off with the fresh basil.

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Serves 2

Ingredients:
1 Ripe Avocado, pitted

About 1 Tbsp of Lemon Juice (start with half that amount and add more if you like lemon)

1 Tbsp of Fresh Parsley, finely chopped

1 Tomato, sliced

4 Slices of Thick Cut Bacon

A Couple Leaves Of Boston Lettuce

4 Slices of Italian Bread, or any kind of bread just make sure you cut the slices about half an inch thick, toasted

Salt and Pepper

2 tsp of Extra Virgin Olive Oil

Process,

1) Preheat the oven to 425 degrees, line the bacon on baking sheet and roast it for about 10 to 15 minutes or until crispy.

2) In a small bowl, add half of the avocado with the lemon juice, parley and salt. Mash it so it s nice and creamy.

3) Spread half of the mashed avocado on one slice of bread, top it with a couple slices of tomatoes, and season the tomatoes lightly with salt and pepper and once teaspoon of the olive oil.

4) Place 2 of the slices of bacon on top of the tomatoes.

5) Take the remaining half of the avocado and slice it thinly, add half of the slices of the avocado on the other piece of bread and season that as well with a bit of salt.

6) Top the slices of avocado with the boston lettuce and then bring the two halves together.

Dig in immediately!!

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serves 6

Ingredients:
4 Large Russet Potatoes, peeled and cut into ½ inch thick slices and cut the slices in half so that they are half moon shapes

1 Bulb of Fennel, trimmed and sliced

1 cup of Cherry Tomatoes, halved

¼ cup of Red Onion, sliced

½ cup of Mixed Olives, pitted and chopped

1 cup of Italian Salsa Verde (check out the episode on how to make Italian Salsa verde to find out how to make it)

About 2 Tbsp of Extra Virgin Olive Oil

1 Tbsp of Red Wine Vinegar

Salt and Pepper to taste

Process,

1) Toss the potatoes with some olive oil and place them in a single layer on a microwave safe plate and microwave them for 10 to 12 minutes or until fully cooked through. The easiest way to know when a potato is cooked is by taking a sharp knife and inserting it in the center and if it comes in and out with no resistance they are ready.

2) Meanwhile, preheat a grill pan over medium high heat.

3) When your potatoes are out of the microwave, grill them on the hot grill pan for a couple minutes on each side or until they develop lovely grill marks.

4) As soon as they come off the grill, season the potatoes with salt and pepper.

5) In a large bowl, toss together the potatoes with all the remaining ingredient and toss everything well so that the salsa verde is coating every piece of veggie and potatoes.

6) Serve right away or pop it in the fridge for a couple hours so that the flavors can penetrate the potatoes.

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Serves 4

Ingredients:
1 Small Eggplant, thinly sliced

1 Zucchini, sliced thinly

2 Portobello Mushrooms, cleaned and sliced on a diagonal

2 Roasted Bell Peppers (from a jar it’s fine)

8 oz of Fresh Mozzarella, thinly sliced

Extra Virgin Olive Oil

1 Tbsp of Balsamic Vinegar

¼ cup of Pesto (homemade or store bought)

4 Thick Slices of Sourdough Bread

Salt and Pepper, to taste

Process,

1) Preheat a grill pan over medium-high heat.

2) Drizzle the eggplant, mushrooms and zucchini with some olive oil and season with salt and pepper.

3) Grill the veggies for a few minutes on each side on the hot grill pan or until they develop some grill marks and have softened. Remove to a plate and drizzle some balsamic vinegar on top, set aside.

1) Spread 1 Tbsp of pesto on one piece of the bread (the bottom piece) and place a piece of mozzarella on top. Start layering your veggies on top of the mozzarella, and top the veggies with one more slice of cheese, put the top bun on.

6) Brush both sides of the outside of the bread with a little oil and grill them either on the grill pan or in a panini press until the cheese is fully melted and the outside is nice and crunchy.

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Serves 2

Ingredients:
4 Slices of Good Crusty Italian Bread, preferably from a loaf of ciabatta

4 Tbsp of Marinated Sun Dried tomatoes, finely chopped

About 1/3 cup of Smoked Mozzarella, either finely sliced or shredded

1 Clove of Garlic, peeled but left whole

A little Extra Virgin Olive Oil

Process,

1) Preheat your broiler to high.

2) Preheat a Grill pan over medium high heat. Drizzle the bread with a little olive oil on each side and grill it until it gets nice charred grill marks.

3) As soon as it comes off the grill, rub it all over one side with the clove of garlic.

4) Place the bread on a baking sheet and top each slice with 1 Tbsp each of the sun dried tomatoes. Top it with the smoked mozzarella and place it under the broiler for just a minute or so or until the cheese is all melted and bubbly.

Serve immediately!

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Learn how to make a Artichoke Spinach Stuffed Shells Recipe! Visit http://foodwishes.blogspot.com/2011/02/artichoke-and-spinach-stuffed-shells.html for the ingredients! Plus, more info and over 500 more original video recipes. I hope you enjoy this Artichoke Spinach Stuffed Shells Recipe.

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Learn an Apple Jicama Coleslaw Recipe! Visit http://foodwishes.blogspot.com/2011/02/apple-jicama-coleslaw-dont-believe.html for the ingredients! Plus, more info and over 500 additional original video recipes. I hope you enjoy this Apple Jicama Coleslaw Recipe.

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How to make moowunamul.
http://www.maangchi.com/recipes/muwoonamul

Ingredients:
1 medium size Korean radish, salt, garlic, sesame oil, vegetable oil, shredded red pepper(shilgochu).

1. Cut radish into thin strips. Make about 5-6 cups.
2. Heat up a pan and add the radish strips, 1tbs vegetable oil, 1 ts salt, and 1 clove of minced garlic. Sauté for a few minutes.
3. Add 1/4 cup of water and close the lid. Lower the heat and simmer for 8-10 minutes.
4. Turn off the heat. Add a few drops of sesame oil and mix it gently.
5. Transfer it to a serving dish and garnish with shredded red pepper.

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Serves 4

Ingredients:
1 1-lb Flank Steak or Sirloin Steak

1 Large Onion, sliced

2 Bell Peppers

4 Tbsp of Vegetable Oil

Salt and Pepper, to taste

For the Marinade:

½ cup of Fresh Cilantro

1/2 Jalapeno Pepper, seeded

1 tsp of Ground Cumin

1 tsp of Chili Powder

Juice of One Lime

1 Clove of Garlic, peeled

2 Scallions, trimmed

1 Tbsp of Vegetable Oil

Salt and Pepper, to taste

To serve:

Flour Tortillas

Pico Di Gallo Salsa

Guacamole

Sour Cream

Shredded Cheddar

Fresh Limes

Process,

1) Slice the Steak very thinly (1/8 to ¼” thick) on a diagonal and place it in a large zip lock bag, set aside.

2) In a food processor or a blender or using hand held emersion blender, puree together all of the marinade ingredients till you have a smooth mixture. Pour the marinade ingredients in the zip lock bag with the steak and mix to make sure the steak slices are fully coated in the marinade. Marinade in the fridge for a minimum of 2 hours.

3) In a large cast iron skillet preheating over medium high heat, add the 2 Tbsp of vegetable oil and let it get nice and hot, add the peppers and onion and season with salt and pepper, cook the peppers and onion for 4 to 5 minutes or until deeply caramelized around the edges and have cooked down a bit but still have a bite.

4) To cook the steak, take the marinated steak out of the fridge for 15 minutes before cooking.

5) In a large cast iron skillet, add 1 Tbsp of vegetable oil and preheat it over high heat, add half of the steak slices, and cook stirring constantly over very high heat for about 2 minutes or until the steak is cooked to medium temperature. Remove to a plate and continue with the remaining steak.

6) Serve immediately with the cooked peppers and onion in warm tortillas and the toppings of your choice.

Cooks Note: for best results, cook the peppers and onion mixture and the steak at the same time (in different skillets) so that everything is hot and sizzling at the same time.

If you like your steak cooked more than medium than I suggest, using a different type of meat like a sirloin, because flank steak gets very tough if cooked more than medium.

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Learn how to make Pasta with Roasted Tomato Sauce Recipe! Visit http://foodwishes.blogspot.com/2011/04/ditalini-with-roasted-tomato-sauce.html for the ingredients! Plus, more info and over 500 additional original video recipes. I hope you enjoy this Pasta with Roasted Tomato Sauce Recipe!

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serves 6

Ingredients:
1 cup of Bulger Wheat

1 ½ cups of Water

Juice of 2 Small Lemons

1 Bunch of Parsley, Finely chopped

2 Tbsp of Mint, Finely Chopped

1 Large Cucumber, peeled, seeded and cut into small dice

4 Scallions, trimmed and finely chopped

3 Tbsp of Extra Virgin Olive Oil

Salt and Pepper to taste

Process,

1)Add the water in small saucepan and bring to a boil, season with a little salt and add in the bulger, stir to mix and cover with a lid. Reduce the heat to low and simmer for about 12 to 15 minutes or until the bulger has absorbed all the water and its gotten tender.

2) In a large bowl, add the chopped cucumber, scallions, mint, parsley, lemon juice and olive oil, season with salt and pepper and toss to coat everything in the dressing.

3) When the bulger is done cooking, fluff it with a fork and add it to the vegetable mixture. Toss everything together using two forks.

4) Serve right away or cover with plastic wrap and refrigerate.

Note: this salad actually gets even better tasting after it’s had about 1 hour or so in the fridge.

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Learn how to make a Asparagus Souffle Recipe! Visit http://foodwishes.blogspot.com/2011/04/whats-green-misunderstood-and-full-of.html for the ingredients! Plus, more info and over 500 additional original video recipes. I hope you enjoy this Asparagus Souffle Recipe!

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Serves 2

Ingredients:
2 Fresh Portobello Mushrooms, stems and gills removed

2 Cloves of Garlic, finely minced

1 Sprig of Fresh Rosemary, stem removed and leaves finely chopped

A Handful of Fresh Basil Leaves

4 oz of Smoked Mozzarella, thinly sliced

1 Large Roasted Pepper (from a jar is fine)

Salt and Pepper to Taste

A Couple Tbsp of Olive Oil

1 Tbsp of Balsamic Vinegar

2 Kaiser Rolls or any crusty rolls

Process,

1) Preheat a panini press or a non stick grill pan over medium high heat.

2) In a bowl, mix together the garlic, rosemary, balsamic vinegar, salt, pepper and 2 Tbsp of Olive Oil, add the mushrooms and coat them in the marinade. Let them sit for a few minutes.

3) Place the mushrooms round side down and grill the mushrooms for 2 to 3 minutes on each side. While the mushrooms grill, grill the buns on the cut side and as soon as they come off the grill, rub a clove of garlic all over the cut side.

4) Assemble your sandwich, place a slice of mozzarella on the bottom, top it with a piece of roasted pepper, some fresh basil leaves, the Portobello and top the Portobello with 1 more slice of mozzarella. Place the top bun on and grill it on your grill pan with either a panini weight or just another skillet weighing it down.

You can also cook this the same way you cook a grilled cheese sandwich.

Serve immediately!

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Serves 6

Ingredients:
4 Slices of Stale Crusty Italian Bread, preferably from a ciabatta loaf

1 Red Bell Pepper, seeded and cut into 1 inch pieces

1 Cucumber, peeled, seeded and cut into 1 inch pieces

1 Small Red Onion, peeled and cut into 1 inch pieces

4 Ripe Tomatoes, quartered

1 Clove of Garlic, peeled but not chopped

4 Tbsp of Extra Virgin Olive Oil

2 Tbsp of Balsamic Vinegar

Salt and Pepper, to taste

Pinch of Dried Oregano

About ½ cup of Fresh Basil Leaves

Process,

1) Preheat a non stick grill pan over medium high heat, drizzle both sides of the bread with a little oil and grill it for a few minutes on each side or until it develops grill marks and its nice and crusty.

2) As soon as it comes out of the oven, rub the garlic clove all over it and then cut the bread in one inch pieces, set aside.

3) In a large bowl, add all your chopped veggies, the grilled bread chunks, oregano, and basil, season everything with salt and pepper and drizzle over the oil and vinegar.

4) Toss everything together well to make sure the oil and vinegar is coating the veggies and the bread nicely.

5) You can serve it right away but let it sit in the fridge for about an hour before you serve it so that all the flavors can penetrate the bread.

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Serves 4

Ingredients:
1 Pound of Yukon Gold Potatoes, washed, dried and cut into large chunks you can use russets but make sure you peel them first

2 Red Bell Peppers, seeded and cut into large chunks

1 Large Red Onion, cut into large chunks

4 links of Italian Turkey Sausage, cut into thirds

4 or 5 Cloves of Garlic unpeeled

A few Tablespoons of Olive Oil

Salt and Pepper to taste

1 Tsp of Dried Rosemary

Process,

1) Preheat your oven to 450 degrees.

2) Add all of your ingredients besides the turkey sausage in a large roasting pan, make sure everything is in a single layer. Toss to coat the veggies with the oil and seasoning and pop it in your preheated oven and roast the veggies for about 40 minutes making sure to toss them around half way through cooking.

3) In a small bowl, toss together your sausage chunks with about 1 Tbsp of oil, scatter the sausage all over the top of the veggies and pop it back into the oven to roast for another 20 minutes or so or until the sausage is fully cooked through.

Serve immediately!

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Serves 4

Ingredients:
4 Ripe Tomatoes, make sure they are ripe but not mushy, cut into wedges

1 Hass Avocado, cut into wedges

¼ cup of Sliced Red Onion

2 Tbsp of Fresh Chopped Cilantro

Juice of 1 Lime

1 Tsp of Olive Oil

Salt and Pepper to taste

Process,

1) In a small bowl, add the lime juice, cilantro and olive oil, season lightly with salt and pepper, whisk to mix and set aside.

2) In a large bowl, add the avocado and tomatoes and season them with salt and pepper, add the dressing and gently mix everything to combine.

Serve immediately!

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Serves 2

Ingredients:
10 oz of Fresh Baby Spinach, washed and dried

3 Cloves of Garlic, Minced

1 Tbsp of Olive Oil

Salt and Pepper to taste

Pinch of Hot Pepper Flakes

Process,

1) In a large skillet with high sides, add the oil and garlic and let it preheat over medium-high heat, allow it to cook until the garlic becomes fragrant and lightly golden.

2) Add the spinach, turn the heat down to medium low and place a lid on the pan for 1 minute.

3) Remove the lid and crank the heat up to medium-high, season with salt and pepper and give everything a good toss.

4) Turn the heat off and finish them off with a squeeze of fresh lemon juice.

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Learn how to make a Cream Cheesy Zucchini Recipe! Visit http://foodwishes.blogspot.com/2011/05/cream-cheesy-cubed-zucchini-with-lemon.html for the ingredients! Plus, more info and over 550 additional original video recipes. I hope you enjoy this Cream Cheesy Zucchini Recipe!

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Serves 4

Ingredients:
1 ½ lbs Chicken Legs or Thighs

1 Large Butternut Squash, cut into large chunks

8 Cloves of Garlic, not peeled

2 tsp of Dried Thyme

1 tsp of Dried Sage

Pinch of Hot Pepper Flakes

3 Tbsp of Olive Oil

Salt and pepper to taste

Process,

1) Preheat the oven to 450 degrees.

2) Place the chicken, butternut squash and garlic in a baking dish and drizzle over the olive oil and sprinkle the dried herbs, hot pepper flakes and salt and pepper. Toss everything well together and make sure it's all in one single layer with the chicken legs skin facing up.

3) Bake for 45 minutes to 1 hour or until it's all golden brown and fully cooked.

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Serves 4

Ingredients:
8 oz Tagliatelle Pasta, or any kind of thick ribbon shape pasta

1 Bunch of Asparagus, washed, trimmed and cut into 1 inch pieces

1 Large Carrot, peeled and grated

1 Large Zucchini, trimmed and cut into half moon pieces or a handful of baby zucchini, halved

1 cup of Fresh Shelled Baby Peas or frozen but defrosted peas if you cant find fresh

5 Shallots, sliced

3 Cloves of Garlic, minced

2 Tbsp of Olive Oil

1 Tbsp of All Purpose Flour

½ cup of White Wine

1 ½ cups of Vegetable Stock

Zest and Juice of One Small Lemon

2 Tbsp of Parsley, chopped

1 Tbsp of Fresh Thyme, chopped

Salt and Pepper to taste

Process,

1) Fill a large pot with water and sprinkle in a good pinch of salt, bring to a boil.

2) Preheat a large skillet with high sides over medium high heat, add the olive oil and let it get hot.

3) Add the carrot, zucchini, asparagus, spring onion and garlic, season with salt and pepper to taste and cook for 5 to 7 minutes or until the veggies begin to soften.

4) Add the pasta to the boiling water at this point and cook according to package instructions, drain well. Reserve ½ cup of the starchy cooking water.

5) Sprinkle the flour over the veggies and mix well, add the wine and allow it to cook out for 1 minute.

6) Add the vegetable stock and season with salt and pepper to taste.

7) Add the fresh peas and let the veggies cook for another 5 to 7 minutes or until the vegetable stock thickens.

8) Add in the fresh chopped thyme, parsley, lemon juice and zest and toss it all with the pasta. Turn the heat off and grate in a good amount of parmiggiano regginao. Add in the reserves starchy cooking water if you feel like the sauce needs it.

Serve and enjoy!

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Serves 4

Ingredients:
1 Large Bunch of Asparagus, bottom 2 inches trimmed off

2 Tbsp of Olive Oil

¼ cup of Freshly Grated Parmiggiano Reggiano

Salt and Pepper to taste

Lemon, optional

Process,

1) Preheat the oven to 425 degrees.

2) Lay the asparagus in a single layer on a large baking sheet and toss them around in the olive oil.

3) Season with salt and pepper and pop them in the oven and let them roast for 10 to 12 minutes.

4) Remove from the oven and sprinkle the cheese evenly over the top. Place them back in the oven and let them roast for 2 more minutes.

Serve with a squeeze of lemon.

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Serves 8

Ingredients:
8 Pieces of Skin-on Bone-in Chicken Thighs

2 Tbsp of Olive Oil

6 Large Shallots, peeled and quartered

1 Bunch of Asparagus

3 Large Carrots, Peeled and Sliced on a diagonal

2 Medium Zucchini, sliced thick on a diagonal or ½ pound of baby Zucchini

1 cup of Fresh Shelled Peas or frozen defrosted spinach if you cant find fresh

1 Tbsp of Butter

1 Tbsp of All Purpose Flour

2 Tbsp of Dill, chopped

2 Tbsp of Fresh Parsley, chopped

1 tsp of Lemon Zest

10 Large Button Mushrooms, halved

½ cup White Wine

1 ½ cups of Chicken Stock

Process,

1) Preheat a large pot or dutch oven over medium high heat, add the oil and let that get nice and hot.

2) Pat dry your chicken and season on both sides with salt and pepper, place it skin side down in the hot oil and cook for about 8 to 10 minutes or until deeply golden brown, turn them over and cook them for another 7 to 8 minutes or until fully cooked through. Remove to a plate and cover with aluminum foil to keep warm. If you want to cook your chicken for less time in the pot, just finish cooking it in a 400 degree oven for about 10 to 15 minutes or until fully cooked through.

3) In the same skillet, add the chopped onion, carrots, zucchini, asparagus and mushrooms, season with salt and pepper and allow them to cook for 5 to 7 minutes or until they have begun to develop color and gotten tender.

4) Add the butter and sprinkle over the flour over the veggies, give everything a nice stir as it cooks for about 30 seconds.

5) Increase the heat to high and add the white wine, let it cook and reduce for about 1 to 2 minutes.

6) Add the chicken stock and peas and season with salt and pepper to taste. Allow the mixture to cook for 7 to 10 minutes or until it has reduced and the chicken stock has thickened.

7) Turn the heat off and add in the lemon zest, parsley and dill.

To plate, place the braised veggies in a shallow bowl and top with 1 piece of the crispy chicken. Serve immediately!

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Learn how to make a Creamy Wild Mushroom Ragout Recipe! Visit http://foodwishes.blogspot.com/2011/08/creamy-wild-mushroom-ragout-triple.html for the ingredients! Plus, more info and over 600 additional original video recipes. I hope you enjoy this Wild Mushroom Ragout Recipe!

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Learn how to make a Green Hummus Recipe! - Visit http://foodwishes.blogspot.com for the ingredients, more recipe information, and over 600 additional original video recipes! I hope you enjoy this Basil Garlic Hummus Spread Recipe!

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Serves 4

Ingredients:
5 Eggs

½ cup of Milk

1 Tbsp of Olive Oil

2 Cloves of Garlic, minced

4 cups of Fresh Baby Spinach, washed and dried

½ cup of Shredded Provolone Cheese

½ cup of Freshly Grated Parmiggiano Reggiano

Salt and Pepper, to taste

Process,

1) In a small skillet, cook the garlic in the oil over medium heat for about 1 minute, add the spinach and cover the skillet with a lid for 1 minute or until the spinach is wilted.

2) In a small bowl, whisk together the eggs, milk, parmiggiano, half of the shredded provolone and salt and pepper, set aside.

3) Remove the lid from skillet and give the spinach a toss, pour in the egg mixture and using a wooden spoon pull in the set eggs from the sided of the skillet. Let it cook for about 5 to 7 minutes or until the frittata is pretty much set.

4) Preheat your broiler.

5) Sprinkle the top of the frittata with the remaining provolone and some more parmiggiano.

6) Pop it under the broiler for a couple minutes or until the top is golden brown and the frittata is set. Cut and serve

Not sure what you want to make? Check out this playlist: Laura Vitale's Munchies Recipes

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Serves 4 to 6

Ingredients:
4 oz of Pancetta, cut into small dice

1 lb of Penne Pasta

1 32oz can of Italian Peeled and Chopped Tomatoes

2 Cloves of Garlic, chopped

2 Tbsp of Fresh Parsley, chopped

1 tsp of Olive Oil

Freshly Grated Parmiggiano Reggiano

Pinch of Hot Pepper Flakes

Salt and Pepper to taste

Process,

1) Fill a large pot with water and sprinkle in some salt, bring to a boil.

2) In a large skillet with high sides, add the oil and let it get nice and hot over medium heat, add the pancetta and let it cook for a couple minutes or until golden brown and crispy. Add in the garlic and hot pepper flakes and let it cook for another minute.

3) Add the canned tomatoes and give it a nice stir, reduce the heat to medium-low and allow it to cook for about 20 minutes or until the sauce is nice and thick. When the sauce has about 10 minutes left, cook the pasta into the boiling water according to package instructions making sure to drain it well.

4) Add the drained cooked pasta to the sauce add the parsley and grate in about ½ cup of parmiggiano, give everything a big stir adjust the seasoning if necessary and enjoy!

Not sure what you want to make? Check out this playlist: Laura Vitale's Tasty Treats

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Learn how to make a Fried Stuffed Squash Blossoms Recipe! - Visit http://foodwishes.blogspot.com for the ingredients, more recipe information, and over 600 additional original video recipes! I hope you enjoy this Fried Stuffed Squash Blossoms Recipe.

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Serves 2

Ingredients:
½ cup of Cooked Ham, Chopped

1 cup of Halved Cherry Tomatoes

4 cups of Cremini Mushrooms, quartered

2 Cloves of Garlic, Minced

1 Tbsp of Olive Oil

1 Tbsp of Butter

8 oz of Pennette Pasta (small penne)

A Few Fresh Basil Leaves

Salt and Pepper to taste

Freshly Grated Parmiggiano Reggiano

Process,

1) Fill a large pot with water and sprinkle in some salt, bring to a boil.

2) In a large skillet with high sides, heat the olive oil over medium heat, add the ham and cook for 1 to 2 minutes or until it browns a little. Remove to a plate with a slotted spoon and set aside.

3) At this point add the pasta to the boiling water and cook according to package instructions. Drain and reserve ½ cup of the starch cooking water.

4) In the same skillet, add the garlic, sauté for a couple minutes or until fragrant and lightly golden, add the mushrooms, season with salt and pepper to taste and allow them to cook for 5 to 6 minutes or until they have cooked down.

5) Add the tomatoes to the cooked mushrooms and let those cook for another 3 to 5 minutes.

6) Add the reserved starchy cooking water (from the pot where you are cooking the pasta) to the mushrooms and turn the heat up to high and cook until the sauce has thickened.

7) Add the drained pasta along with the butter, basil and a good grating of parmiggiano reggiano to the mushroom mixture, mix everything together to combine well and serve!

Not sure what you want to make? Check out this playlist: Laura Vitale's Awesome Appetizers

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Serves 6 as an Appetizer

Ingredients:
1 lb Ball of Pizza Dough

2 cups of Shredded Mozzarella

2 cups of Ricotta

4 oz of Prosciutto, roughly chopped

Process,

1) Preheat the oven to 400 degrees, line a baking sheet with parchment paper and set aside

2) Roll the dough to about a 14 inch circle.

3) Sprinkle evenly on one half of the dough with mozzarella, dollop the ricotta over the mozzarella and sprinkle evenly with the prosciutto.

4) Roll the other half over so you have a half moon shape, seal the edges and cut a few slits over the top to allow the steam to escape.

5) Bake for 25 to 30 minutes or until golden brown and crispy. Let it cool for about 5 minutes before cutting into it

Not sure what you want to make? Check out this playlist: Laura Vitale's Simple Side Dishes

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Makes 2 loaves

Ingredients:
½ cup of Unsalted Butter, at room temperature

½ cup of Milk

1 Envelope of Yeast (2 ½ tsp)

½ cup of Warm Water, about 110 degrees

3 Eggs, at room temperature

2/3 cup of Sugar

1 tsp of Vanilla Extract

1 Tbsp of Orange Zest

4 ½ to 5 cups of All Purpose Flour

1 tsp of Salt

6 Hard Boiled Eggs (optional)

Multi-Colored Sprinkles

1 Egg, beaten with a little bit of water to make an egg wash

Process,

1) In a small saucepan, heat the milk and butter together just until the butter melts, set aside to cool.

2) Add 1 Tbsp of the sugar to the warm water and stir to mix, then sprinkle the yeast over top of the warm sugar and water and set aside for about 5 minutes.

3) In the bowl of a standing mixer with a hand held whisk, mix together the eggs and sugar until combined, add the butter and milk mixture, the yeast and water mixture, the vanilla and orange zest, mix everything together so you have all the wet ingredients well combined.

4) Switch the attachment to a dough hook and add in 4/12 cups of the flour and the salt, mix until a soft dough forms. Gradually add a little more flour (1/4 to ½ cup ) to make a nice smooth but slightly sticky dough.

5) Dump onto a lightly floured surface and kneed for a few minues or until it's very smooth. Shape dough into a ball.

6) Lightly grease a large bowl with some vegetable oil, place the ball of dough in the oiled bowl and brush a tiny bit of oil over the top as well. Cover with plastic wrap and place it in a warm spot and let it rise for about 1-1/2 hours or until it has doubled in volume.

7) Line a couple baking sheets with parchment paper and brush them lightly with some melted butter, set aside.

8) Once the dough has risen properly, dump onto a lightly floured surface, punch it down and cut into 4 equal pieces.

9) Roll each piece into a rope about 22 inches long. Lay 2 ropes at a time side by side in front of you loosely braid them together.

10) Lift the braid onto the prepared baking sheet and pinch the ends to seal so now you have a circle. Place 3 eggs in each circle lengthwise, tucking them between the ropes.

11) Do exactly the same process with the other 2 ropes.

12) Cover with plastic wrap and place them somewhere warm for 45 minutes or until doubled in size.

13) Brush the tops with the egg wash and sprinkle over some sprinkles, bake them for 30 minutes or until golden, making sure to rotate the baking sheets half way though for even baking.

14) Let them cool completely and then slice and serve.

Note: Nobody actually eats the eggs, they are meant to be there as a symbol of Easter but you can just store them in the fridge to be eaten another time.

Not sure what you want to make? Check out this playlist: Laura Vitale's Tasty Treats

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Serves 4 to 6

Ingredients:

For the Pesto:

2 cups Fresh Basil Leaves

3 Tbsp of Pine Nuts, toasted

2 Small Cloves of Garlic

1 tsp Grated Lemon Zest

1 Tbsp of Lemon Juice

½ cup Extra Virgin Olive Oil

¼ cup of Fresh Grated Parmiggiano Reggiano

Salt and Pepper, to taste

For the remaining ingredients:

1 lb of Linguine

Salt and Pepper

Freshly Grated Parmiggiano Reggiano

Process,

1) Fill a large pot with water and sprinkle in some salt, bring to a boil and add the linguine, cook according to package directions. Reserve ½ cup of the starchy pasta cooking water.

2) In a food processor add the basil, pine nuts, lemon zest, lemon juice, garlic and salt and pepper. Start pulsing everything together and slowly add the olive oil. Once you have everything combined add it to a bowl and stir in the parmiggiano reggiano.

3) Add the cooked drained pasta to the same large pot and add in the pesto and the reserved cooking water. Toss everything together until it’s all combined.

4) Plate in on a large platter and sprinkle over some extra cheese and some freshly grated black pepper.

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Serves 2

Ingredients:
1 lb Baby Yukon Gold Potatoes, Halved

3 Cloves of Garlic, minced

1 tsp Fresh Rosemary, finely Chopped

2 Tbsp of Vegetable Oil

Salt and Pepper to taste

Process,

1) Place the potatoes on a microwave safe dish and pop them in the microwave for 10 minutes or until almost cooked through.

2) Preheat the oil in a cast iron skillet over medium high heat and let it get nice and hot, add in your partially cooked potatoes and immediately reduce the temperature to medium to medium-low, let the potatoes cook for about 10 minutes or until fully cooked through and deep golden brown and crispy.

3) Add the garlic, rosemary and salt and pepper and toss everything together, cook for another minute and then serve them right away!

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Serves 2

Ingredients
1 cup of Cooked White Rice

2 cups of Cremini Mushrooms, chopped

1 cup of chopped Zucchini

1 Small Onion, chopped

2 Cloves of Garlic, chopped

1 Tbsp of Olive Oil

1 tsp Fresh Thyme, chopped

3 Tbsp of Kalamata Olives, pitted and chopped

Salt and Pepper to taste

2 Tbsp Fresh Basil, chopped

1 1/2 cups of Basic Tomato and Basil Marinara Sauce (see my other recipe)

2 Large Red Bell Peppers

Fresh grated Parmiggiano Reggiano

Process,

1) Preheat your oven to 400 degrees.

2) Cut the tops off the peppers and remove all the white veins and seeds. Slice a very small amount off the bottom to give the peppers “feet” so they stand up nicely without falling. Set aside.

3) In a large non stick skillet over medium high heat, cook the onions and mushroom in the 1 tbsp of oil for about 7 minutes or until the veggies are nicely cooked down and brown around the edges. Add the zucchini, garlic and thyme and season with salt and pepper to taste. Cook for 1 minute. Remove from the heat and add the chopped olives, basil, cooked rice, half a cup of the marinara sauce and about ¼ cup of freshly grated parmiggiano reggiano. Spoon the rice mixture in the peppers and put the peppers in a small baking dish and pour the remaining marinara sauce around them.

4) Cover with aluminum foil and bake for 45 minutes. After the 45 minutes, remove foil and sprinkle over some more parmiggiano reggiano and bake uncovered for 15 or 20 more minutes.

5) Carefully place the peppers on a serving dish and spoon the sauce around them. Serve with a little more fresh basil if you like and enjoy!

6) Stuffed peppers are a classic Italian dish that I grew up eating and loving! However I also love playing around with them and the possibilities are endless with the different flavors you can stuff them with. Traditionally they are stuffed with ground beef and rice and other yummy things, but I wanted to make a lighter version but one that was still filling and satisfying and this one is a winner. Not only is it delicious but pretty cheap too because you can use anything you have on hand. As long as you have a good marinara sauce to cook them in they will come out awesome! Try these out for a healthy and satisfying dinner that needs nothing else to round it out because everything is all in that pepper, the veggies, pasta and sauce. Yum!!

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Serves 4

Ingredients
1 lb of Baby Yukon Gold Potatoes, peeled and cut in half

1 28 oz Can of Crushed Italian Tomatoes

3 Cloves of Garlic, sliced

1/2 tsp of Oregano

1 Tbsp of Olive Oil

Salt and Pepper, to taste

Fresh Basil Leaves

Freshly Grated Parmiggiano Reggiano

Process,

1) Place the potatoes on a microwave safe plate and microwave for 10 minutes.

2) In a large non stick skillet with high sides, sauté the garlic in the olive oil. Add the crushed tomatoes and oregano, cook for 10 minutes.

3) Add the partially cooked tomatoes and season with salt and pepper. Cook for 20 more minutes on medium low until the potatoes are fully cooked through.

4) Add some of the parmiggiano and fresh basil, stir to mix and enjoy!

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Makes 8-10

Ingredients
2 cups of Rolled Oats

½ cup of Flour

½ tsp of Baking Soda

1/3 cup of Unsalted Butter

1/2 cup of Honey

¼ cup of Brown Sugar

¼ tsp of Cinnamon

½ tsp of Vanilla Extract

1/8 tsp of Salt

2 cups of mixed nuts and dried fruit

Process,

1) Preheat your oven to 350 degrees, line a 8x9 square baking pan with parchment paper and spray with non stick cooking spray.

2) In a large bowl combine the oats, baking soda, cinnamon, salt, flour, and mixed nuts and fruit. Set aside.

3) In a small saucepan over medium heat, cook together the butter, honey and brown sugar, bring to a boil and turn the heat off. Add the vanilla and mix it in.

4) Pour the wet mixture over oat mixture and mix everything together to combine.

5) Pour mixture into prepared pan and make sure the mixture is evenly spread out.

6) Bake for about 25 to 30 minutes.

7) Cool completely for about 3 hours cutting into bars.

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Serves 4

Ingredients
1 Pint of Cherry Tomatoes

2 Cloves of Garlic

1 Tbsp of Extra Virgin Olive Oil

½ tsp of Dried Oregano

½ tsp of Dried Basil

Salt and Pepper, to taste

Drizzle of Extra Virgin Olive Oil

8 Slices of Baguette or any other kind or crusty bread

Process,

1) Preheat your oven to 425

2) Put the tomatoes on a baking sheet and season them with the dried oregano, basil and salt and pepper. Drizzle with olive oil and toss them together, lay the garlic on top of the tomatoes. Roast the tomatoes for about 15 to 20 minutes.

3) Put the bread on a baking sheet and drizzle both sides with the olive oil, bake for about 10 minutes or until golden and crispy.

4) When ready to serve, top each piece of bread with the tomatoes and drizzle over a touch of balsamic vinegar.

Enjoy!

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Serves 2

Ingredients
½ lb of Raw Shrimp, peeled and de-veined

3 Cloves of Garlic, minced

½ Cup of White Wine

Juice of One Small Lemon

1 Tbsp of Unsalted Butter

1 Tbsp of Olive Oil

1 Tbsp of Fresh Chopped Parsley

Salt and Pepper, to taste

Process,

1) Heat the oil and garlic in a non stick pan over high heat until the garlic is fragrant and lightly golden.

2) Add the white wine and let it reduce by half, about 2 to 3 minutes

3) Add the shrimp and season with salt and pepper, cook for about 4 to 5 minutes or until the shrimp are fully cooked thru.

4) Reduce the heat to medium and add the lemon juice, butter and parsley. Stir everything to mix and remove from the heat.

Serve over pasta, rice or with a nice chunk of Italian bread.

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