Kimchi (Napa Cabbage)

Ingredients

• 3 pounds napa cabbage
• 1/3 cup salt
• 2 tbsp sweet rice flour
• 1 tbsp sugar
• 1 cup water
• 4 cloves crushed garlic
• 1 tbsp ginger paste
• 1 onion, roughly chopped
• 1/3 cup fish sauce
• 1 cup gochugaru
• 1 leek, chopped
• 1 bunch green onions (diagonally sliced)
• 1/2 cup carrot, julienned
• 1/2 cup daikon, julienned

Instructions

Yields 2 quarts of kimchi

1. Cut the cabbage lengthwise into quarters and remove the cores. Chop it up into bite size pieces.
2. Soak the pieces of cabbage in cold water and put the soaked cabbage into a large basin. Sprinkle salt.
3. Every 30 minutes, turn the cabbage over to salt evenly (total salting time will be 1½ hours).  1½ hours later, rinse the cabbage in cold water 3 times to clean it thoroughly.
4. Drain the cabbage and set aside.
5. Make porridge by putting water and sweet rice flour in a pot, mix well, and bring to a boil. Keep stirring until the porridge makes bubbles (about 5 minutes).
6. Add sugar. Stir and cook for a few more minutes until it’s translucent.  Cool it down.
7. Place the cold porridge into a food processor. Now you will add all your ingredients one by one.  Add fish sauce, hot pepper flakes, crushed garlic, minced ginger, and minced onion.  Blend until well mixed, about 30 seconds.
8. Get out a bowl and add green onions, chopped leek, Korean radish, and carrot.
9. Mix all ingredients well and your kimchi paste is done.
10. Put the paste in a large basin and add all the cabbage. Mix by hand.
11. Put the kimchi into an onggi or glass jar and store at room temp.
12. Two days later, open the lid of the Kimchi container. You may see some bubbles with lots of liquids, or maybe sour smells. That means it’s already being fermented.
13. Leave it at room temp longer for more sourness (for kimchi-jjigae).  Refrigerate in a glass jar for up to 8 weeks.

Dongchimi (Daikon kimchi)

Ingredients

• 2 lbs Korean radish (or daikon), sliced
• 1 tbsp sea salt
• 2 tbsp sugar
• 2 tbsp sea salt
• 4 cups water
• 1 roughly chopped onion
• 1 Asian pear, roughly chopped
• 1 red apple, roughly chopped
• 3 scallions, cut into pieces
• 6 garlic cloves
• 1 large piece of fresh ginger, sliced
• 1 thinly sliced chili pepper or jalapeño 

Instructions

1. Peel the radish and slice into 2-inch long sticks. Place the sticks in a bowl and sprinkle 1 tablespoon salt on top. Toss using your fingers to evenly cover them with salt and let sit for 20-30 minutes, until the daikon has soften.
2. Meanwhile, pour the water into a pot and add the sugar and remaining 2 tablespoons of salt. Turn the heat to low and stir until the sugar and salt have dissolved. Turn the heat off and let the liquid cool to room temperature.
3. Rinse the daikon sticks under running water to remove the excess salt, until the sticks feel squeaky clean. Drain and gently squeeze the pieces to remove excess water.
4. Place the onion, Asian pear, apple, scallions, garlic cloves, ginger, and chili pepper at the bottom of a kimchi container or jar, and place the daikon sticks on top. Pour the salt and sugar water into the container and close with a lid. Make sure that all the vegetables are submerge under water by pressing them down.

Leave it to ferment at room temperature for 48-72 hours then refrigerate for up to 8 weeks.

Best Hamburger Recipe

Ingredients

• 2 pounds ground beef
• ½ cup crushed saltine crackers or Panko breadcrumbs
• 1 large egg
• 2 tablespoons Worcestershire sauce
• 2 tablespoons milk
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon black pepper

Instructions

1. Add in the ground beef, crushed crackers, egg, Worcestershire sauce, milk, salt, garlic powder, onion powder, and pepper. Mix by hand until the meat mixture is smooth, but stop once the mixture looks even. (Overmixing can create a dense heavy texture.)
2. Press the meat down in the bowl, into an even disk. Use a knife to cut and divide the hamburger patty mixture into 6 – 1/3 pound grill or skillet patties, or 12 thin griddle patties.
3. Set out a baking sheet, lined with wax paper or foil, to hold the patties. One at a time, gather the patty mix and press firmly into patties. Shape them just slightly larger than the buns you plan to use, to account for shrinkage during cooking. Set the patties on the baking sheet. Use a spoon to press a dent in the center of each patty so they don't puff up as they cook. If you need to stack the patties separate them with a sheet of wax paper.
4. Preheat the grill or a skillet to medium heat. (Approximately 350-400 degrees F.)
5. For thick patties: Grill or fry the patties for 3-4 minutes per side.
6. For thin patties: Cook on the griddle for 2 minutes per side.
7. Stack the hot patties on hamburgers buns, and top with your favorite hamburgers toppings. Serve warm.

Zucchini pancakes - high protein style

Makes 2 servings 
400 calories, 30 grams protein, 20 grams fat

Ingredients

• 1/4 cup almond flour 
• 1/4 cup rolled oats 
• 1/4 cup brown sugar 
• 1 tsp baking powder
• 1 tsp cinnamon
• nutmeg
• allspice
• 2 scoops protein powder
• 1 tsp vanilla
• 1/2 cup cottage cheese 
• 1 whole egg + 1/3 cup egg whites (or 3 whole eggs) 
• 1/2 cup shredded zucchini (squeezed out)
• 1/4 cup crushed walnuts
• chocolate chips (optional)

Steps

Add all ingredients except zucchini, walnuts, and chocolate chips into ninja blender cup and blend. Fold in other ingredients and cook

Weathertop Lemon Curd

This is our flavor tweaks of the traditional lemon curd recipe.

Ingredients

• 4 egg yolks
• scant 1/2 cup of white sugar
• zest of 2 good sized lemons
• 2/3 cup of lemon juice
• 6 tbsp of salted butter

Steps

1. Set up double boiler (glass bowl over pot with 2 inches of water).  Bring to boil then turn down to 4.
2. Add yolks, sugar, zest and lemon juice to the double boiler.
3. Begin stirring with a silicon whisk and continue until the curd reaches 170*F.
4. Remove from double boiler and whisk in the butter.
5. Put in jar to set in fridge.
6. Yields 1.5 cups

Mom's Cottage Cheese Pancakes

It had 3 ingredients originally, but it didn't rise at all like the pictures. Liars!  Modded.  Best served with quarts of fresh blueberries and a pint of lemon curd.

Ingredients

• 1/2 cup of cottage cheese
• 1/2 cup of oats
• 2 eggs
• 1/4 tsp of baking powder (try 1/2 tsp next time)

Steps

1. Put all ingredients in smoothie cup and blend the hell out of it.
2. Cook 2 minutes on a side on medium heat in skillet (cover skillet).