Ssamjang (Korean Miso Dipping Sauce)

Ssamjang is a dip that combines spicy, sweet and salty flavors complimentary to Korean or other asian dishes.  Koreans normally use it in lettuce wraps - placing meat/tofu or rice in a piece of lettuce with some dip and other Korean side dishes (if desired).  You could also use it to dip fresh vegetables in such as cucumber, bell peppers and jicama (just some of our favorites)

Ingredients:

1 C. Korean Miso Paste (it's called Deonjang)

1 Large Onion

3 Tbsps Sesame Oil

2 Tbsps Agave Nectar or equivalent amount of Stevia

1 Tbsp (or more depending on desired spice level) Korean Red Pepper Powder 

(can substitute Red Pepper Flakes)

Directions: 

 Finely chop large onion by hand or with a food processor, which is easier in my opinion.

 In a medium bowl mix all ingredients together. 

 Leave in the fridge for a day before eating so all the flavors can marinate together.  This is already a fermented product so if you keep it in the fridge it should not go bad.  

  

Swirl Reusable dish Scrubbies

Makes 6 Scrubbies

What you need:
1 yard each 2 different colors of Nylon net
Sissors or mat and roller
Size 6.5mm ("K") crochet hook




Cut Nylon net 1 3/4" or 2"

You need total 6 strips of nylon net (3 strips each color)

Put the ends of two different strips together and knot them, repeat, tying all 6 strips together to create one long piece of nylon net.

First make a slipknot

Chain 4, slip stitch to make a loop

Two single crochets in each stitch

Continue making two single crochets, once you reach the third strip, begin only making one single crochet each stitch.

Continue this until you reach the very last strip
*Skip a stitch, make one single crochet on next, Skip a stitch, make one single crochet on next, skip two stitches and make one single crochet on next*. Repeat * part, until closed up.

To finish, pull the last loop on your hook all the way through to create a knot.
Tucked in the remaining piece of your nylon net into the hole.

Now make more for families and friends!

Mung Bean Side Dish (Korean Style)

 Ingredients:
1 lbs Mung bean sprouts
2 Green onions, finely chopped
1/2 Tbsp. sesame oil
1 tsp. Sesame seeds
2 tsp. Bragg's Liquid Aminos
1/4 to 1/2 tsp. Salt and pepper or to taste

Optional: 2 cloves garlic, minced

*The picture above on the left is of mung bean sprouts that I grew at home. It's hard to find it in stores unless you live close to an Asian market.

*Coming soon: How to grow your own mung bean sprouts at home. It's actually quite simple!


Instructions:

Rinse the bean sprouts a couple times in cold water.
In a medium size pot, boil 5 cups of water
Blanch the sprouts for about 1 minute.

Drain  and rinse in cold water.
Gently squeeze out the excess water

In a medium bowl, toss the remaining ingredients and bean sprouts,
gently mix by hand to season evenly.

Serve warm or cold as a side dish. enjoy it!

Banana Chocolate Ice Cream
Makes one pint of ice cream

If you are ice cream lover but looking for no guilt ice cream you must try this recipe! You will surprise how it turn out.

Ingredients:

2 Bananas, Just slightly overripe(brown spots are good)
1 Tbsp. almond butter
1 tsp. Cocoa powder

Peel and slice the bananas into 1/4 inch discs. Place them in the freezer for about an hour, or until they are frozen solid.
Put the frozen slices in a food processor and pulse. First they will start to resemble gravel.

When the bananas look like whipped cream, it's time to add the almond butter and cocoa powder.

Pulse to blend in the almond butter and cocoa. Right out of the food processor, the ice cream is like soft serve. You can freeze it for a firmer texture.

Homemade Mayonnaise With Immersion Blender

*You can use this delicious homemade mayonnaise as a sauce or a dip as well as using in all things that you normally would with mayonnaise.  My daughter calls it the magical white sauce (meaning she uses it to enhance flavor in everything)!

Ingredients:

1 Egg
1 tsp. Dijon mustard
1 tsp. Sea Salt
1/2 tsp. Pepper
1 Lemon Juice
2 cups Olive Oil

Directions:

In the cup that is provided with the immersion blender place a whole egg and let sit until it has reached room temperature.  Then add all the other ingredients in the order provided.  With all the ingredients in the cup, place the immersion blender all the way to the bottom of the cup.  Turn on high and leave in place at the bottom until the ingredients start to combine and look like mayonnaise.  As the ingredients start to form together move the immersion blender slowly in an upward motion to mix everything together well.  You will know when it has produced mayonnaise because it will thicken and turn white like mayonnaise.