Korean BBQ Galbi

• 1 Rack of Ribs
• 5 Garlic cloves, chopped
• 1 Onion, coarsley chopped
• 1 Asian pear, cored and cubed (can be substituted with kiwi or rice wine)
• 1 cup Soy Sauce
• 1 cup Brown Sugar
• 1/2 cup Honey
• 1/4 cup Sesame oil
• To Taste Black pepper
• 1 tbs Ground ginger

Place Ribs in a large stockpot and cover with cold water. Soak ribs, refrigerated, for 1 hour to pull out any blood. Drain.

Combine the garlic, onion, and pear in a food processor and puree. Pour into a large bowl and stir in the soy sauce, brown suger, honey, sesame oil, and black pepper.

Marinate the ribs in the mixture, covere, overnight.

Preheat oven to 375F.

Cook for about 45 minutes, or until ribs cooked as desired.

~*!ENJOY!*~

**This recipie is also excellent on the grill!**

Garlic Rice Soup

• 4 cans Chicken broth
• 1/4 cup Rice vinegar
• 4 tbp Garlic
• 2/3 pkg Firm tofu, cubed
• 2 cups Fresh spinach
• 1 can Mushroom pieces, drained
• 1 1/2 cups Rice, cooked

Ina a large pot, combine the broth, vinegar, and garlic and bring to a boil. Lower the hear to a light simmer.

Add the tofu and summer about 2 to 3 minutes.

Add the spinach and mushrooms. Once spinach has wilted, add the rice.

Simmer for 2 to 3 minutes, until the soup is heated through and serve.

~**ENJOY!**~

**This is a great and healthy way to use your left over rice.**

Saito's Birthday Cake

• 1/2 cup Canola oil
• 1/2 cup Unsweetened apple sauce
• 1/4 cup Sour cream
• 4 Eggs
• 2 cups Flour
• 2 tsp Cinnamon
• 1/2 cip Apple, finely chopped

Icing:

• 1/2 pkg Cream cheese, softened (4 oz)
• 4 oz Peanut butter
• 1/4 cup Milk
• 2 tps Vanilla extract

Preheat oven to 350 F. Grease and flour 2 - 8" cake pans.

In a large mixinf bowl, cream the canola oil, applesauce, and sour cream at medium speed. Add the eggs one at a time, beating after each addition.

Sift the flour, baking soda, and cinnamon. Add the sifted ingredients to the large bowl and beat until combined. Fold in the apple.

Divide the batter between the 2 pans.

Bake for 30 minutes, or until a toothpick inserted in the middle comes out clean. Cool cake in pans for 10 minutes before transferring cake to cooling rack.

Allow cake to cool completely before frosting.

ICING::

In a medium bowl, beat the cream cheese until smooth.

Add the peanut butter and beat until smooth.

Slowly add the milk and vanilla and beat until creamy.

Using an offset spatula, frost the cake layers with a thin layer of frosting.

Refrigerate cake for 20 minutes before applying a second layer of frosting. Decorate cake as you see fit... keep in mind, no chocolate and try not to use anything with sugar!

~**ENJOY!**~

**Don't forget your best friend on their birthday! You both can share this treat =) **

Fragrant Fried Rice

• 3 tbs Margarine
• 1/2 Medium onion, chopped
• 5 Mushrooms, chopped
• 1 cup Frozen mixed bveggies, thawed
• 2 cups Rice, cooked

*Herb measurements are estimates, +/- as needed*

• 1 tsp Ginger root powder
• 2 tsp Garlic
• 2 tsp Black pepper
• 1 tsp Salt
• 1 tsp Yellow curry powder
• 1/4 cup Italian six blend cheese, shredded

Melt 2 tbs margarine in a large skillet. Add the onions and saute about 3 minutes. Add the mushrooms and saute another 2 minutes. Ass the mixed veggies and saute about 1 minute.

Add the rice and blend with veggies. Add the remaining butter, melt, and mix in.

Sprinkle on the ginger root powder, garlic, pepper, salt, and yellow curry powder and mix until well blended.

Heat until warm, about 2-3 minutes. Sprinkle cheese on top and blend with rice and veggies.

~**ENJOY!**~

**This is a great way to serve and enjoy that left over rice in the refrigerator!**

Gyoza with Asian Sauce

• 1 1/2 cups Napa cabbage, shredded (plus 1-2 whole leaves)
• 1/4 lb Ground pork
• 1/4 cup Baby shrimp, chopped
• 1 tbs Sake (or substitute for mirin)
• 1 in Gingerroot, peeled and minced
• 1 Scallion, finely chopped
• To taste Pepper
• 1 tbs Tamari (dark aged soy)
• Wonton wrappers

SAUCE: per person

• 3 tbs Soy sauce
• 1 tbs Mirin
• 1/4 tsp Garlic chili sauce

In a medium pot, add a few inches of water and place on the stove to heat. Add 1/2 cup cabbage and blanch about 1 minute and remove with tongs to a plate with paper towels to drain and cool (leave heat on under water). Chop the shredded, blanched cabbage. Combine pork, shrimp, sake, ginger, scallions, tamari, pepper, and the cooled cabbage in a bowl.

Place 2 tsp of filling onto each wonton wrapper. Wet your fingerstips to help seal them; fold wontons in half diagonally - they should look like small half moons.

Place a whole cabbage leaf in the bottom of a colander to prevent the gyoza from sticking, and arrange them on the leaf. Place the colander back over pot, cover and steam about 10 to 12 minutes.

Make the sauce by mixing all ingredients together.

Use the remaining raw shredded cabbage as a bed to serve on. Serve with sauce and enjoy.

~**ENJOY!**~

**These will disappear very quickly!!! It's the best side for any asian dish!**

Hungry Hummus Dip

• 2 cans (15 oz ea) Chickpeas, drained
• 1 jar (6 oz) Roasted red peppers, drained and coarsley chopped
• 1/2 Lemon, juiced
• 4 Garlic Cloves
• 2 tbs Rosemary
• To Taste Salt and pepper
• 2 tbs Extra virgin olive oil
• 1 pkg Flat bread
• 1 pint Grape tomatoes
• 1 Zucchini, sliced into 1/8 inch disks

Combine chickpeas, roasted red peppers, lemon juice, garlic, rosemary, salt, and pepper in a food processor. Turn the processor on and add in the olive oil.

Remove the spread into a serving bowl and serve with flat breads, tomatoes, and zucchini chips.

~**ENJOY!**~

**A healthy alternative when snacking!**

Chili Cheese Dip

• 1/2 Medium onion, diced
• 1 can Beanless chili
• 1/3 Velveeta cheese loaf, cut into chunks
• 1 tsp Rosemary
• 1 tsp Basil

In a small pot, saute onions. Then add the chili and heat about 1 minute.

Start adding the cheese to the chili, a few chunks at a time.

When cheese is fully melts, add the herbs and blend.

Pour into a serving dish.

~**ENJOY!**~

**This dip tastes best with fritos! ...But any chips will do.**