Kimchee Pizza

Have you ever seen that Skittle commercial, where the Korean kid was growing up in Scotland so he had that crazy Asian-Scottish accent? Well, thats a little like kimchee pizza. The Korean flavors piled on to the Italian pizza pie is a little crazy sounding, but surprisingly delicious and very easy to make. And no, I do not find little Korean-Scottish boys tasty.

Kimchee Pizza
30 min, serves 2



1 whole wheat Flatout wrap*
2 tablespoon Gochujang
1 teaspoon sesame oil
2 cloves garlic, minced

1 teaspoon sugar

vegetable oil

1/2 cup zucchini, sliced

1/2 cup baby portobello mushrooms, sliced

1/2 onion, sliced

1 cup kimchee, chopped

1 teaspoon margarine

1 green onion, diced

1/2 cup mozzarella cheese

1. Preheat oven (or toaster oven) to 350 F.
2. Lightly spray wrap on both sides. Toast in oven once preheated, do not let it lose all moisture.
3. In a small saucer, mix gochujang (spicy korean chili paste), sesame oil, garlic, and sugar together. Set aside.
4. In a frying pan, add oil and stir fry zucchini, mushrooms, and onion until soft. Set aside.
5. In the same pan, add the margarine and stir fry kimchee until soft. If it becomes too dry, you can add a little water to the pan. Set kimchee aside once cooked.

6. On the toasted wrap, add the sauce, spreading evenly. Top with stir fried vegetables, and then kimchee on top. Sprinkle the cheese and top with green onions.

7. Add pizza back into the oven until cheese begins to melt. Slice and serve immediately.

*Feel free to use any type of pizza crust. I use Flatout brand because its oval shape, nutritional value, and its tendency to toast to a thin crispy crust.

Blueberry Cornbread Muffins

Another blueberry recipe! Today was the type of Sunday morning that required baking. My family loves cornbread muffins so I baked some cornbread blueberry muffins today. I didnt want to use butter as the original recipe asked for so I substituted in yogurt instead. Too bad I woke up hours after they did so they havent tried them yet. I also cut the recipe in half because we usually end up wasting baked goods.

Blueberry Cornbread Muffins
30 min, serves 6


1 1/4 cup corn flour (Bob's Red Mill brand)
1/2 brown sugar, loosely packed
pinch of salt
1/2 tablespoon baking powder
1/2 cup almond milk
1/2 cup butter or 3 tablespoons yogurt
1 egg white
1 cup of fresh blueberries


1. Preheat oven to 375 F. Grease muffin cups or line with cupcake liners.
2. Sift flour, sugar, salt and baking powder into a bowl.
3. Combine milk, butter or yogurt, and egg white in a seperate bowl. Mix ingredients well.
4. Add blueberries to dry ingredients and mix. Add wet ingredients by spoonful until the batter is moistened. Spoon batter into prepared muffin tins.
5. Bake in preheated muffin for 20 minutes. Let muffins cool for 10 minutes before loosening them from the pan.

Blueberry Chick Pea Pancakes

I LOVE BLUEBERRIES!!They are all over the place, and nothing like locally grown blueberries to sweeten the pallate. Also, blueberries have many health benefits! Their loaded with antioxidant anthocyanins, vitamin C and help prevent vision degeneration diseases, several cancers, and helps boost brain power. Recently I discovered chickpea flour from Bob's Red Mill. I like that I can use it to make breading, but get the protien punch with it. It definitely has a nuttier taste, and will take some time to get used to. If you feel its too much, just cut the flour in half and replace it with regular baking flour. I followed this recipe from Organic.org with a few adjustments according what I had in my cupboard.

Blueberry Chick Pea Pancakes
20 min, serves 4

1 cup chick pea (garbanzo bean) flour
3/4 cup-1 cup rice, soy or almond milk
1 large egg
1 tablespoon grapeseed oil
1 teaspoon baking powder
1 quart of fresh blueberries or 8 ounce bag of frozen blueberries, defrosted



1. In medium mixing bowl, beat the eggs thoroughly. Add milk and oil and beat again. Stir 2/3 of the blueberries into the mixture. Ladle spoonfuls of batter into a well-oiled, heated skillet. Skillet will be ready when drops of water dances and evaporates.
2. Turn pancakes when the edges are brown and bubbles start to pop through the center of the pancake. Add oil or non stick spray as needed. Sweeten the stacks of pancakes with fresh blueberries, yogurt, honey, or the sweetener of your choice.

Cherry with Cream Cheese pie

It's summer time, and whenever I walk into a supermarket, I see mouthwatering fruits that are in season. As much as I'd like to buy these fruits, I refuse to, knowing I have a bag of frozen sitting in the freezer. We found a large bag of bing cherries in our freezer the other day and my mom threatened to throw it all away if I wasn't going to use it. So I sat there with a tub of hot water, defrosting the cherries and pitting them 0_O my hands had a mixture of freezing fingertips and hot palms. Anyway, we decided to make it into a dessert. This could be a vegan if you omit the cream cheese or use a vegan alternative.

Cherry with Cream Cheese pie
1 hour, Serves 12
1 pound cherries, pitted (3 cups)
1/2 cup water
1/2 cup brown sugar
1 teaspoon freshly grated lemon zest
5 tablespoons lemon juice
2 tablespoons Vanilla extract
2 tablespoons cornstarch
1 roll peppridge farm phyllo dough
non stick spray or 2 tablespoon melted butter
6 tablespoons creamcheese, softened at room temperature



1. Place pitted cherries and water into a pot on medium high. Drain juices from the pot once the juices start to collect at the bottom. Add sugar, lemon zest, lemon juice, vanilla and cornstarch to the pot. Bring the pot down to low-medium and continue to heat until the mixture thickens.
2. Prepare the phyllo dough by carefully unrolling it. Remove 5 layers and set aside. Place a slightly damp paper towel over the rest. With the seperated dough, spray non stick spray or spread melted butter between each layer, ending with another layer of spray on top. Cut the dough into 6 parts. Place cut dough into muffin tins and shape into a cup. Repeat these steps with another 5 sheets. Bake the dough according to manufactures instructions.
3. Once dough cups are baked and cooled, spoon cream cheese to the bottom of the cups and top with cherry filling.