Tofu Salad with Yuja Dressing

I was invited to Claire's house a few weeks ago. She wanted to serve Korean foods like Korean dumplings(mandu) and rice cake soup(tteokguk). She is American not Korean, but she made Korean foods and served us. What wonderful things!

That day we made dumplings together. She had made dumpling filling beforehand, we just put the filling into the dumpling skins. It was so much fun to make dumplings and sit around shooting the breeze. Just like in Korea. FUN FUN FUN!!!

I was worried about what to make and then I made a Tofu salad with yuja dressing.

I wanted to share a Korean style tofu salad and unique yuja dressing. Korean style yuja dressing has been a popular Korean dressing in recent years. It's slightly sweet and fruity. It has a unique, refreshing citrus aroma and flavor that might be described as a mixture of lemon, lime and grapefruit. The aromatic and floral lime like fruit, yuja, has been popularized in Japan also. It's called yuzu in Japanese cuisine and yuja in Korean cuisine.

The all purpose Korean yuja dressing recipe can be used in a lot of Korean recipes, the sweet flavor makes any dressed salad into an elegant side dish.

This tofu salad has a wonderful zesty finish from the citrus fruit, yuja!

Ingredients

1 pack                     tofu

1/2 t                         salt

2 C                          spring mix

1/2                           apple

1/4                           red onion

2                              kumatoes

Yuja dressing

5 T                          marmalade yuja

2 T                          vinegar

1 pack                     truvia

1 T                          olive oil

salt and pepper to taste

Directions

Cut the tofu into bite sized pieces and put on a  paper towel to remove water and sprinkle with salt slightly.

Put oil in a pan and fry the tofu over medium high heat until golden brown and set aside.

Slice apple and onion.

Mix all the dressing ingredients.

Put vegetables, tomatoes, apples, tofu and dressing in a bowl.

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Cabbage Sandwich with Garlic Sauce

Do you have an upset stomach every morning? Then try cabbage.
Fresh cabbage is good for those who suffer from stomach ulcers because it is a natural anti-ulcer food. It is also good for skin beauty, good for acne, has plenty of fiber and good for constipation. You should eat cabbage just to see this effect.

Ingredients
2 pieces whole grain sandwich bread
2 leaves cabbage
1/5 onion
2 t butter
strawberry jam and tomato ketchup to taste

Garlic sauce
1 T minced garlic
2 T mayonnaise
1 T olive oil
pepper to taste

Directions
Rinse cabbage and slice thinly. Julienne onion and put it in cold water for 15 minutes then drain. 
Add olive oil to a saute pan and roast minced garlic and sprinkle with pepper.
Put the roasted garlic in a bowl and mix well with mayonnaise.
Spread jam on one side of bread and garlic sauce on the other side and add the cabbage and onion and top with ketchup.
Enjoy the healthy sandwich.

Click to watch the video!
https://www.youtube.com/watch?v=zgvrecK2flk

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Quinoa Salad

This is a quick and easy, fresh quinoa recipe that I use in our house instead of rice as a side. Quinoa is a great alternative to rice - it's lighter and cooks in about half the time. Quinoa with various veggies and zesty vinaigrette make a wonderful salad. This bright and colorful salad is a great recipe. Light and citrucy, it's a whole new way to enjoy quinoa.  Also, lime juice and cilantro give it a refreshing kick.

Refer here
http://cookieandkate.com/2016/sun-dried-tomato-spinach-quinoa-salad-recipe/
I just used tomatoes instead of spinach.

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Simple Brunch

Mashed or sliced  avocados on toast are easy and delicious for breakfast or for a snack, and can be added in many different ways for a good taste sensation. Here is my favorite way to top avocado toast. It's a quick and tasty brunch. No one will ever guess how quick and easy it is to make this gorgeous brunch - basically it was my version of heaven!
Make this. It will change your life. It's the perfect brunch in my opinion. So, start your morning with avocado and you’ll be able to handle anything that comes at you for the rest of the day. You’ll be invincible. 
And add a little bit, I recommend poached eggs to be added to just about everything. You can also add your favorite fresh herbs and even some sauce if you like, get crazy with it.

Ingredients
1                                       avocado
2                                       fresh eggs
1 slice                               whole grain sandwich bread
1 t                                     chopped onion
salt, pepper and lime juice to taste
some tomatoes or lime (optional)
dried parsley to taste

Directions
Crush avocado by fork and add salt, pepper, chopped onion and lime juice and set aside.
Make poached eggs.
Toast sandwich bread.
Spread avocado mixture on the bread and top with poached eggs.
Sprinkle dried parsley and serve with sliced tomatoes or lime.


How to make a poached egg?

Click     https://www.youtube.com/watch?v=1X4jbsUvhWY

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Fresh Strawberry Tiramisu

I made a wonderful dessert using fresh strawberries. I combined my Czech Wafer Cake and tiramisu to create this recipe.
This is easy to make, involves no baking and is best served after being chilled overnight. It is great as a make ahead dessert.
Of course, how to make it is simple. I used strawberry compote instead of espresso and fresh strawberry instead of cocoa powder.

Ingredients
2 C                                       heavy cream
2 Tbsp                                 confectioners sugar
8.8 oz                                   mascarpone cheese (room temp)
2 packs                                soft lady fingers (Giant)
1 pint                                    strawberries

strawberry syrup
5                                          strawberries
2 t                                        sugar

Directions
Rinse and dry strawberries, slice half of them and chop the rest.
Make a strawberry sauce - crush 5 strawberries and add sugar. Put in a sauce pan and boil slightly. Let cool. Put the strawberry mixture through a sieve to remove lumps and set aside.
In a medium bowl, beat heavy cream with confectioners sugar until stiff peaks form then whisk in the mascarpone.
Stand sliced strawberries against the wall of dish.
Split ladyfingers in half lengthwise and drizzle with strawberry sauce.
Arrange one third of soaked ladyfingers in bottom of dish and spread one third of the heavy cream and mascarpone mixture over ladyfingers and top with one third of the sliced strawberries. Repeat layers.
Place in the fridge for overnight (I recommend for 2 days).
Sprinkle with confectioners sugar before serving.

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