Sauted Zucchini Yellow Squash

I picked zucchini and yellow squash from the garden this morning. It was a happy morning!
I grew up with eating lots of zucchini and learned how to make simple and easy way. I would love to share with you.


Ingredients:

1 medium zucchini
1 medium yellow squash
1/2 teaspoon Ghee
2 cloves garlic, minced
1/4 teaspoon sea salt or more to taste
1/8 teaspoon black pepper or less to taste
Optional: 1 green onion, pinch of roasted sesame seed

* yellow zucchini or yellow summer squash works too!

Sliced zucchini and yellow squash 1/4" thick

In a 10" nonstick frying pan, add ghee and minced garlic on medium heat. Cook until lightly brown and add sliced zucchini and yellow squash. Sprinkle sea salt and pepper.  Stir and flip over to cook both sides evenly, about 2 to 3 minutes. It depends on your stove. 

Be careful not to over cook. I like them when they still have some crunch! And colors are still bright green and yellow!                                                        

Green Garden Omelet

I have a lots of green veggies from our garden. I would love to use that fresh vegetables for my breakfast. This dish is one of my favorite that uses fresh vegetables.
People asked me what is the name of it that taste so good! but I wasn't sure what I call it.
It depends on how you make your eggs with these vegetables. You can call it garden vegetables with scrambled eggs, sunny side, or omelet! You can make it with whatever your own style of eggs for breakfast!!!
Ingredients will be depend on what is in your garden or store. I have kale(green and purple),
Swiss chard, spinach, broccoli, basil, parsley, green onion, chives from my garden this morning!

Ingredients:

1/2 tsp. cooking oil (I used Ghee)
2 eggs
2 cloves garlic, minced
1/4 to 1/2 onion, chopped
2 tomatoes, diced
3 mushrooms, sliced (optional)
And green vegetables .....
2 to 3 big kale leaves, discard stem and chopped
2 swiss chard leaves and stalk, chopped
1 handful of spinach, roughfly chopped
chives, parsley, basil, chopped
pinch of salt and pepper
your choice of hot sauce ( Tabasco, sriracha, ketchup...)


Directions:

In a medium fry pan, on the medium heat, half of ghee and saute garlic and onion for 1 min.

Add hardy vegetable first like kale, Swiss chard, spinach, broccoli, basil, parsley, chive, sprinkle with salt and pepper, stir well and cook for 1 min. Set a side!

If you want to have scrambled eggs, you can add cracked eggs on top of cooked vegetables, and mix into vegetables. Cook until eggs are done with lid on it.

Or you can make an omelet with cheese on it. Or eggs on the top of cooked vegetables. Drizzling with ketchup, or your choice of hot sauce and enjoy it!

Coleslaw Strata

Coleslaw Strata

This recipe is inspired by my husband that he quickly made for breakfast for our kids.
It takes only 5 to 10 minutes to make! You can easily start your day with a delicious and healthy breakfast!



Ingredients:

1/2 tsp. ghee or any oil
1 cup coleslaw
1 or 2 eggs
1/8 tsp. salt and pepper
Optional: handful of power green medley (baby kale, spinach. beet greens...)

Directions:

In a medium fry pan, melted ghee on medium-high, add coleslaw stir and cook for 30 seconds. Add power greens and sprinkle salt and pepper. Immediately crack eggs on top and mix it in with the vegetables. Make an even level of egg mixture and turn heat to low medium with the lid on, cook for 2 minutes on each side or until eggs are cooked at you're own desire.

You can serve with salsa or your favorite hot sauce or ketchup! My kiddos eat it with toast. You can call it a breakfast sandwich. Or eating it with rice can taste good too! ha ha!
If you are taking it to go, remember to bring a seasonal fruit to cover your breath.

Korean Spicy Pork

Ingredients:

1 lb. Pork, sliced paper thin (keep it in the freezer couple hours to slice it thinner)
1/2 T. soy sauce (liquid aminos)
1 T. hot red pepper flakes (gochu-garu)
1/4 cup Korean red pepper paste (gochujang)
1/4 tsp. black pepper
1 tsp. sesame oil
1-2 T. sugar (honey or agave nectar)
2 -5 cloves garlic, minced

1 tsp. ginger, minced

1 medium onion, sliced

3 green onions, sliced

1 tsp. toasted sesame seeds

Optional: 2 inch cut fresh or dried shitake mushroom (soak it couple hours)

Directions:

Slice flash frozen pork against grain as thin as you can. 

place in a bowl, add Pork, soy sauce, red pepper flakes, hot pepper paste, black pepper, sesame oil, sugar, garlic, for marinating.
mix it well together by hand or by fork and add onion.

You can cook it right away but its better if marinate at least couple

hours before cook it. 

Also you can keep marinate spice pork 3 to 5 day in refrigerator or freeze it for up to couple months.

Cook it in the medium fry pan 1 cup at the time and add green onions.

Transfer to a serving plate and garnish with fresh green onions and roasted sesame seed on the top of well-cooked spicy pork.

Serve with cooked rice, kimchi, and make lettuce wrap with ssamjang. or you can make it to use as meat for Korean Tacos and Korean Taco Salad. It is a favorite in my house, with a little bit of kick! (spiciness is adjustable according to your tastes by adding or reducing the red pepper powder or gochujang)
Enjoy!

Easy Pizza Dough
make 2 thin crust
This recipe is from my dear friend Stacie. It's so simple and quick to make it so I used it all the time and It makes great pizza dough! Thank you to Stacie!

Ingredients:
1 Tablespoon yeast
1 teaspoon sugar
1 cup warm water
1 teaspoon salt
2 Tablespoons oil
2 1/2 cup whole wheat flour ( I used white hard wheat)

Dissolve yeast in warm water. Add remaining ingredients. Mix well. Let rise 5 minutes.
Perfect for round pizza or jelly roll pan. Can double.
Bake at 425* for 20-25 minutes.

Thai Vegetable Pizza

I used to making this pizza all the time but I haven't made it for a while.  Last weekend, my daughter's birthday she requested Thai pizza and we all loved it!
I even made pizza dough at home that one for my daughter that gluten free and one that 50% whole wheat dough for rest of family.
I will post pizza dough recipes as well :)



Ingredients:

1 package thin pre-baked whole wheat pizza crust or use my easy pizza dough
2 garlic cloves, pressed
1/2 cup diced red bell pepper
2 green onions with tops, thinly sliced
2 medium carrot, peeled
1 cup fresh bean sprouts
snipped fresh cilantro and chopped peanuts (optional)


For the sauce:

1/3 cup creamy peanut butter (organic and raw is healthier choice)
2 tablespoons honey
2 tablespoons unfiltered apple cider vinegar
2 tablespoons soy sauce (liquid Bragg amino)
2 teaspoons finely chopped fresh ginger root
 In a bowl or pint jar, whisk together peanut butter, honey, vinegar, and soy sauce
Add finely chopped ginger root into peanut butter mixture.

Direction:

1. Preheat oven 425*  Press garlic onto crust, spread evenly over crust.
Bake 8-10 minute or until crisp. Cool completely.

2. Spread peanut butter mixture over crust. Sprinkle with bean sprouts, bell pepper, green onion and carrots.
Sprinkle with cilantro and chopped peanuts.

Kale Medley (Power Green) Salad with Sesame Garlic Dressing

Sorry that it took so long to post this recipe on my blog since I said I'd share it to a mom at my son's school potluck dinner who enjoyed my salad. It's an amazing tasting, colorful salad. This has became one of my favorite salads too :)

I found it from another food blog and changed some of the ingredients.
It is a refreshing spring salad!

For the dressing:

1/3 cup extra virgin olive oil (EVOO)

3 cloves of garlic, pressed or minced

3 tablespoons liquid Braggs Aminos (or soy sauce)

2 tablespoons apple cider vinegar

2 tablespoons agave nectar

2 tablespoons water

1 tablespoon sesame oil

1 tablespoon lemongrass paste or fresh grated ginger

1 lime juice

For the salad:

16 ounce frozen shelled edamame

6-7 Cups power green kale medley

3 medium carrots

2 bell peppers 1 red and 1 yellow

3 green onions

1 cup cilantro

3/4 cups light toasted cashews

Directions:

1. In a pint jar, put together all the dressing ingredients and shake well. 

Set a side.

2. Cook the edamame with boiling water for 3 minutes. Drain in the colander and rinse with cold water.

3. Shred or thin strip carrots, bell peppers. Thin slice green onion, cilantro.

4. Minced cooked edamame using food process or chopper and cashews the same way until minced texture.

5. In a big salad bowl, toss the kale, carrots, peppers, green onions, cilantro, edamame, cashews and drizzle dressing, toss gently until well combined.