Homemade Hummus

Hummus is one of the ultimate quick lunch or dinners for summer.  It’s cool and refreshing and surprisingly easy to make your own.  Here’s how you do it:

From Iherb: chickpeas, cumin, tahini paste

From the regular supermarket: salt, olive oil, fresh garlic, lemon juice (freshly squeezed is best).

Soak the chickpeas overnight and then bring to a boil.  Cover and let cool.  They should be cooked, but if not, bring to a boil one more time.

Then, mix up everything in the blender, going easy on the spices until you do your first taste test. Adjust ingredients to taste.

Serve with bread, crackers or fresh veggies like cucumber and carrots.

Tips:

1. If it’s difficult to blend, add some more olive oil or lemon juice.  DO NOT under any circumstance add milk or any other such crazy thing.

2. You need to add LOTS of lemon juice and salt.  This is how to make it extra delicious.

3. Make sure your chickpeas are cooked well so it’s smooth.

4. You can keep it in the fridge for 4 or 5 days.  I wouldn’t freeze it though.

5. People love homemade hummus but it’s hard to get in Korea.  You’ll be the most popular girl or boy at the party if you bring some.

 

 

Salt and Vinegar Chips

Did you know that the fabulous Iherb has some delicious junk-foody things that are very hard to find in South Korea?  Yes, it’s not all about the health stuff on Iherb.  Some of my personal favorites include:

Salt and Vinegar Chips, Organic Coffee,  Bacon Ranch Dressing,  Organic Chocolate, and organic Jelly Beans.  Yes, it’s not home-cooking in Korea, but it is a lot of deliciousness!

Salt and Vinegar Chips

Red Lentil Curry

Red Lentil Curry is one of my favorite meals for when I have almost nothing in my fridge or cupboard except for a bit of onion, garlic and ginger (which I’m never without).   It only takes about 15 minutes in total so it’s perfect for when you’re hungry and tired.

Here’s how to do it:

Put your rice in the rice-cooker and bring your red lentils to a boil and then turn off heat and cover.  I always get my lentils from Iherb, but you can also find them at Asian supermarkets.

Chop up some onion, garlic and ginger.  Fry in oil with the following spices, which are all from the fabulous Iherb:

Cumin, Coriander, Cinnamon (only a tiny bit), coriander, salt.

Add the lentils and some coconut milk.  Bring to a boil and cook over low heat until at your  desired consistency.  If you have some fresh cilantro or green onion, put on top.  If not, no worries.  Just serve over rice. Delicious!

Red Lentil Curry

Organic Omelette

Omelettes are one of my new favorite things to make and they’re actually very easy.  Here’s how I did it:

From the organic organic omelettebox: eggs, green onion, tomato

From the regular store: cheddar cheese, salt, oil

From Iherb: fresh ground pepper

Beat up a couple eggs with salt and pepper.  Pour into a well-oiled or buttered pan.  Spread around so it covers the pan evenly.  Gently pull back the cooked egg to allow the liquid to go underneath.  It’s done when it’s almost cooked, but not quite.  You want it a bit liquidy because it’s way more delicious that way.

Then add your toppings into the middle.  Pre-cook anything like peppers, white onions, bacon, etc.  Fold over carefully.  Then, I added some fresh tomatoes to this one.  Enjoy!

 

Delicious lemony chickpeas

This is a simple recipe to use for chickpeas, which takes less than 5 minutes to make.  It’s perfect just for eating the chickpeas straight out of the bowl with a spoon, or you can eat them on a salad, or you could put them in something like a pita with a few veggies for a hearty meal.

I always use dried chickpeas from Iherb because they’re much cheaper and healthier than the canned ones.  Cook them according to the package directions.

Then add: salt, lemon juice, cumin, minced garlic, sesame seeds.  Adjust to taste!  Delicious.

6 Foods to Avoid Adding to your Smoothie

I’m a huge fan of Green Smoothies and eat them probably 14/15 days for breakfast.  I ran across this excellent article the other day about 6 foods to avoid adding to smoothies and I wholeheartedly agree with its advice.

The article mentions that dried greens are not terrible, but fresh ones are better.  I usually depend on my organic box for greens, but some weeks are a little light and I run out towards the end of the week.  If it is, this is my go-to dried green powder, which I order on Iherb: Greens Plus Organic Superfood.

Homemade Brown Bread Recipe Take 2

I’ve heard from a few people that my homemade brown bread recipe is far too “vague” to be easily replicated and that perhaps it’s not really a recipe as all.  I never use recipes to cook and generally just like adding a pinch of this and a pinch of that until everything is delicious, but that’s certainly not everyone’s style.  Here’s my less vague recipe:

Heat up 1/2 cup water.  Mix in 1 Tablespoon sugar, 1 teaspoon salt and 2 tablespoons oil.  Add 2 tablespoons yeast.  Let bubble for 10 minutes.

Add 2 cups white flour and 2 cups brown flour.  Mix with a fork first and then knead it all together, adding more flour if necessary.  You can also add more water if necessary at the mixing with fork stage.

Form into a ball, loosely cover and let rest somewhere warm until doubled.  Punch it down, add 1/2 cup flaxseeds and knead it again.  Form it into a loaf shape.  Let rise again until doubled.  Then cook (I use the highest setting on my countertop oven) for about 20 minutes.