Tag Archives: Side Dish

Fresh Kimchi

21 Sunday Mar 2021

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Kimchi is one of those foods that some love and others not so much. My departed wife, Youngmi, made excellent kimchi and, that’s how I was introduced to it and grew to love it.

There are two basic kinds of kimchi; fresh or fermented. 

Image by Jason Goh from Pixabay

Fresh kimchi is the kind that you make and begin to enjoy right away. The fermented version you let sit for a few weeks before eating it. My preference is fresh kimchi. 

I found this recipe on Seonkyoung Longest’s website. It’s not exactly like Youngmi’s kimchi but, it’s darned close. Bt the way, Seonkyoung website is my go-to place when I’m looking for a Korean recipe that’s close to what Youngmi would have made.

So, let’s roll up our sleeves and make some kimchi!

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Instant Pot Brussel Sprouts and Cranberries

27 Friday Dec 2019

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The youngest of my three sisters, Tracy, has gone on an Instant Pot (IP) bender of late. Don’t get me wrong, we enjoy using our IP just like Tracy! I just like kidding her.

For the 2019 edition of the family recipe collection, she’s provided a couple of IP recipes. This one is from the Two Sleevers website. Here’s the direct link to this recipe.

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Watermelon Feta Salad

26 Thursday Dec 2019

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Image by Mogens Petersen from Pixabay

Here’s another one from my sister Wanda that she submitted for the 2019 Christmas recipe collection. The source for this recipe is Tory Avey. Her website can be found by following this link. And by following this link, you’ll head directly to the recipe with all of the good stuff like photos and more commentary on how to make this delicious dish.

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Spicy Stir-Fried Chinese Long Beans

22 Friday Feb 2019

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Photo credit: Seonkyoung Longest

Here’s another one from my goto lady for Korean recipes, Seonkyoung Longest. It’s an easy and very tasty dish. The recipe below is unmodified from her original one which you can find here.

In my notes, I let you know about some of the changes I’ve done to the recipe. How I change it depends upon what I’m hungry for and what the spicy beans will be served with. It’s a versatile recipe. So, get in here and give it a go!

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Cucumber Kimchi

07 Thursday Feb 2019

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Cucumber kimchi I made just before creating this post. It’s yummy!

I enjoy kimchi which is interesting considering spicy was not something we had in our food growing up in north central Wisconsin.

This recipe is very quick and quite tasty. I snagged the recipe from my goto Korean recipe site Seonkyoung Longest. Here’s the link to the recipe on her site.

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Scalloped Potatoes

05 Tuesday Feb 2019

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This is a really tasty recipe that I came across a few years ago. I don’t remember where it came from and I’ve modified it to include more garlic, onions, and parmesan cheese. There’s a fair amount of garlic in this recipe but it tastes so good with the parmesan cheese. It’s just yummy.

I’ve made this many times and it’s always a hit. Also, this recipe scales well. The recipe is enough for 2 to 3 people. For the 2019 New Year’s Eve party we held, I made enough for 14 people with no problem. Just increase everything based on how many potatoes you use. So, on to the recipe!

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Spicy Corn Casserole

04 Monday Feb 2019

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This recipe is a perennial favorite in my family and with friends. In fact, I was asked to make it and bring it to the Super Bowl party we attend on February 3, 2019.

It was originally part of the 2009 edition of the Family Recipe Collection by my oldest daughter, Jen. She snagged the recipe from Paul Deen. We’ve made a small adjustment from the original recipe with increasing the oven temperature from 350° to 375°. Seems to bake better for us.

If you don’t care for spicy food, you don’t need to add any jalapeno. However, I urge you to add some and try it. This isn’t crazy spicy unless you add a ton and it does much for the overall flavor of the dish. On to the recipe!

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Corn Fritters

29 Tuesday Jan 2019

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Photograph: Sydney Oland

This recipe was the first one listed in the first edition of the Tracy’s Christmas cookbook. So began an annual tradition that celebrated 20-years of recipes in 2018.

I have no idea the origin of this recipe. This recipe has been in our family for years as I remember from my youngest years Mom making them. The photo I used was the best representation of these treats.

Many thanks to my sister, Tracy, for starting this and shepparding it through all the years!

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