Japanese Ginger Salad Dressing
This quick dressing, which is peppery with ginger and nicely garlicky, is the ideal partner for a crisp spinach salad and a sizzling stir-fry.

In a small bowl whisk together the soy sauce lemon juice garlic ginger mustard honey and pepper.

Once these are thoroughly combined add the oil in a steady stream whisking constantly.

When all of the oil is incorporated into the dressing pour into a glass jar and chill until serving.

ArnoldGreg October 6, 2024

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Bow Tie Pasta with Broccoli, Garlic, and Lemon
This recipe – pasta tossed with a fresh broccoli, garlic, and lemon sauce – has everything going for it. It’s fresh, easy, and delicious.

Warm olive oil in a small frying pan over low heat.

Slowly cook garlic in oil until golden about 2 to 3 minutes.

Be very careful not to burn garlic.

Stir in lemon juice and season with salt and pepper.

Meanwhile cook pasta in a large pot of boiling salted water.

About 5 minutes before pasta is done drop broccoli into the pasta water.

Continue to cook until pasta is cooked and broccoli is crisp-tender.

Drain.

Toss pasta broccoli and lemon sauce in a large bowl.

Sprinkle with grated Parmesan cheese.

ArnoldGreg October 5, 2024

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Haemul Pajeon (Korean Seafood Pancake)
These Korean pancakes, or haemul pajeon, are filled with scallions and a prepared seafood mixture and served with an addictive dipping sauce.

Combine seafood mix water flour 1 bunch scallions eggs garlic salt and pepper in a bowl; mix until batter is thick.

Heat olive oil in a nonstick skillet over medium-high heat.

Pour half the batter evenly into the skillet.

Cook until bottom and edges are browned 7 to 8 minutes.

Flip and continue cooking until the opposite side is browned 7 to 8 minutes more.

Transfer to a plate.

Repeat with the remaining batter.

Combine soy sauce 1 stalk scallion rice vinegar sesame oil brown sugar gochugaru and sesame seeds in a bowl.

Serve pancakes with dipping sauce.

ArnoldGreg October 4, 2024

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Corn and Chayote Squash Soup
The chayote squash, corn, cabbage, carrots, and yucca give this simple soup its hearty flavor and texture.

In a big pot, mix yucca, cabbage, chayote squash, carrots, and corn.

Bring to a boil after adding chicken broth and enough water to cover.

Cook at a simmer for about an hour, stirring occasionally, until the vegetables are tender.

Use salt to season.

ArnoldGreg October 3, 2024

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Golden Cauliflower Rice with Garden Vegetables
Frozen cauliflower rice is combined with a flavorful mixture of garden vegetables and spices to create a quick and delicious vegan side or main dish.

Heat oil in a 12-inch nonstick skillet over medium heat.

Add onion to the hot oil and saute for about 1 minute.

Add carrots green beans mushrooms and bell pepper.

Cook and stir for 3 to 4 minutes.

Stir riced cauliflower garlic turmeric paprika curry powder salt and pepper into the skillet.

Continue cooking and stirring over medium heat until vegetables reach desired texture about 5 minutes.

Serve warm garnished with almonds and parsley.

ArnoldGreg October 2, 2024

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Apple Fritter Loaf
Get ready for fall with this sweet and spiced apple fritter loaf that’s drizzled with a homemade, old-fashioned glaze–or make it into muffins!

Preheat the oven to 350 degrees F (175 degrees C).

Coat a 9×5-inch loaf pan with cooking spray.

Combine apples 2 tablespoons sugar and 1 teaspoon cinnamon together in a bowl; mix until coated.

Mix brown sugar and remaining cinnamon in a second bowl.

Whisk flour and baking powder together in a third bowl.

Set aside.

Mix remaining white sugar and butter together in a medium bowl with an electric mixer until smooth and creamy.

Beat in eggs 1 at a time until blended in.

Add vanilla extract.

Stir in flour mixture until smooth.

Add milk and mix until smooth.

ArnoldGreg October 1, 2024

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