Orange-Avocado Pasta Salad

Extended Shelf Life for: Limes, Avocados, Tangerines, Onion

Sometimes you just throw something together quick and it works out in all the perfect ways.

Ingredients/Directions:

Prepare pasta of choice. Slice and dice an avocado, mix with juice of one lime, salt to taste, one minced onion and 2 chopped oranges which have been zested to add additional flavor to the dish. Add pasta to the avocado-orange mixture, mix - let set for a few moments before serving and devouring. Probably fits spring/summer better, but...when you dive...what can you do?

Blackberry Cobbler

Extended Shelf life for: Blackberries

Normally, we dive a lot of potatoes and onions and a few other random produce items. Rarely we dive blackberries. Very rarely we dive an entire flat of blackberries. And even more rarely do we dive such an immense amount of berries and find that they are all incredibly edible! Would you believe that out of all these pints of blackberries I only threw two away? Unbelievable!

Of course, in these moments, my heart is truly torn: there's the heart that is thrilled to be cooking, chefing and crafting with blackberries and then there's the part of my heart that's devastated that I live in a society that can justify waste to this degree.

But of course, when life hands you blackberries you do a little victory dance and hit up the world-wide-web to find the best there is in Blackberry Cobbler's and it's not long before you find yourself on the doorstep of The Pioneer Woman.

The recipe I used is exactly the recipe posted by The Pioneer Woman (because who changes one of her recipes? Seriously?

But of course, I'll type it out in that special way I have ;)

Ingredients/Directions:

Melt 1 stick of butter. In a mixing bowl, stir together 1 cup Sugar and 1 cup Self-Rising Flour (make your own by adding 1 1/2 tsp. Baking Powder and 1/2 tsp. Salt). Slowly whisk in 1 cup milk. Add melted butter and whisk together.

Butter a baking dish.

Wash and pat dry 1 pint (2 cups of Blackberries). Pour batter into buttered dish, drop berries on top, sprinkle up to 1/4 cup additional sugar on top. Bake for 1 hour at 350 until golden and bubbly. Enjoy as is or with Vanilla Ice Cream (could you believe we dived ice cream the same week as blackberries! what luck, eh?)

Spanish Tortilla with Red Potatoes

Extended Shelf Life for: Potatoes and Onions

One of the greatest aspects of world travel (or even traveling domestically/regionally/locally) is the discovery of new foods. Even better is choosing to prepare these dishes, enjoy them post-travels and allow your taste-buds to trigger memories of those adventures you just recently enjoyed.

For me, Spain was the first time I left the comfort of the mother land, the first time I found myself surrounded by the unknown. And subsequently, the first time I had a Spanish style tortilla.

Considering the ridiculous amount of potatoes and onions we've had in our pantry, I figured a quick and easy meal that would also take me on a trip to one of my first country-lovers, would be a Spanish Tortilla.

I did some research and checked out the recipe from Smitten Kitchen and the Grumpiest Hippie, used what I had and came up with something along these lines ;)

Ingredients/Directions:

Peel and thinly slice 5-6 medium Red Potatoes, throw in a bowl of water with a dash of lemon juice to prevent browning.  Peel and thinly slice 1 Onion. In a large bowl, whisk together 6 Eggs, season with salt and pepper. Stir the potatoes and onions into the eggs, let set for 25-20 minutes. Heat 1/4-1/2 cup of Olive Oil in a cast iron (or specialized tortilla pan) and pour in the egg mixture...and now things get tricky and I am no expert (may you want to refer to the two referenced recipes at this time). Anyway, let it cook long enough to set throughout the bottom half but not so long as to burn it...I burned mine a little bit... Flip and cook the other side. Serve warm or at room temperature. May serve with hot sauce, chopped tomatoes, a drizzle of olive oil or sea salt (or any combination thereof). Enjoy!

From the Archives:

January 10th, 2012: No Bake Cookies
January 10th, 2012: Ddeok-guk

Avocado Brownies

Extended Shelf Life for: Avocados

So many avocados, so little time.

It should come as no surprise that I have, yet another, avocado recipe to share here!

I made these for a potluck in late December and even whilst sitting among a homemade carrot cake, a ricotta-orange cake topped with pomegranate and preceded by numerous food items, I only brought a few of these little morsels home with me at the end of the night, which I think is a good sign.

Ingredients/Directions:
From Mary Quite Contrary Bakes

Preheat oven to 350 Fahrenheit. Grease an 8x8 or 9x9 square pan and set aside. In a bowl, whisk together 3/4 cups Flour, 1/4 cup Cocoa Powder, 1/2 tsp. Baking Powder and 1/4 tsp. Salt.

In a separate bowl, mix together 2 mashed, ripe Avocados and 8oz. Melted Chocolate. Stir in 1 cup Sugar until well combined. Add 2 eggs, 3 Tbsp. Vegetable Oil and 1 tsp. Vanilla, mix well until well combined and smooth.

Stir in flour mixture until just combined. Pour batter into pan and bake 28-32 minutes until toothpick comes out clean.

Avocado Bread

Extended Shelf Life: Avocados

The problem, so to speak, with dumpster diving is that you never know what you're going to get, which I've come to love. However, you also never know that you just might end up with a few more avocados even though you just froze a couple dozen.

The not so problematic part of this problem is, since you've done some research on how to use avocados you'll actually be quite happy to discover that the new handful of avocados isn't in quite as bad as shape as the others and doesn't require you to add chocolate to account for color issues.

So now, you get to try a non-chocolate avocado bread, although you never really complained about having Chocolate Avocado Bread in the first place.

Ingredients/Directions:
From Fleur De-Licious

I was so intrigued by the original recipe that I didn't stray from the recipe, and I'm glad I didn't, the combination of white flour, wheat flour and corn meal was really quite amazing!

Preheat oven to 350 Fahrenheit, butter and flour a loaf pan.

In a medium bowl, whisk together 1/4 cup Corn Meal, 1 cup All Purpose Flour, 3/4 cups Wheat Flour, 1 1/2 tsp. Baking Powder, 1/4 tsp. Baking Soda and 1/4 tsp. Salt, set aside.

In a large bowl, "cream" together 2 Ripe Avocados and 1 cup Sugar with a rubber spatula. Add 2/3 cups Vegetable Oil and 2 Eggs and whisk until well combined. Whisk in 1/2 cup Buttermilk of Plain Yogurt as well as 1 tsp. Orange (or Lemon) Zest.

Add dry ingredients to Avocado Mixture until just incorporated. Pour batter into pan and bake for 40-45 minutes until golden brown and a toothpick inserted in the middle comes out clean.

Enjoy for breakfast, snack or dessert!

Blackberry-Orange Biscuit Rolls

Extended Shelf Life for: Blackberries, Orange

Sometimes, brilliant ideas are spawned from a dumpster arrival of blackberries and an orange already on the shelf, waiting to be used. And sometimes, those brilliant ideas are compounded by the fact that one of your favorite, most spectacular friends has a birthday the next day.

So you dream and ponder and before you know it your pulling Blackberry-Orange Biscuits Rolls out of the oven, drizzling them with a fine orange glaze and praising the Lord for creativity, dumpster abundance and birthdays!

Ingredients/Directions:

Preheat oven to 450 Fahrenheit.

In a bowl stir together 2 cups All Purpose Flour, 1 Tbsp. Sugar, 2 tsp. Baking Powder, 1 tsp. Orange Zest, 1/4 tsp. Salt and 1/4 tsp. Baking Soda. Cut in 1/2 cup Butter with a pastry blender until mixture is coarse and crumbly.

Make a well in center dry mix and add 6 oz. of Yogurt and 1 Tbsp. Milk, mix with a fork until just moistened.

Turn dough out onto a lightly floured surface and kneed 10-12 strokes until dough is smooth. Pat or roll dough out to 1/4 - 1/2 inch thick.

In a small bowl, sprinkle a handful or 1/2 cup of Blackberries with Sugar and mash with a fork. Sprinkle with 1-2 tsp. of Cornstarch and mix again.

Spread Blackberry mixture onto biscuit dough. Carefully roll dough as you would for cinnamon rolls.

Carefully slice the biscuit log and create biscuits that about 1/2 inch thick. Place on a lightly greased baking sheet and bake for 10-15 minutes until dough is golden brown.

For the Glaze:

In a small bowl, combine 3/4 cups Powdered Sugar with 1 tsp. Orange Zest and 3-4 tsp. of Orange Juice until you reach glazing consistency.

Raspberry-Applesauce

Extended Shelf Life for: Apples and Raspberries

Here we go! Another non-exact recipe from the kitchen of Melissa Harrington...I swear, sometimes I only blog to remember what's come out of my kitchen...oh wait, that is my primary reason for this little ole blog ;)

If you need a good applesauce recipe, I suggest you check out this page which has a nice variety including stove-top, crock-pot and oven varieties. Once you've made your applesauce, if you're wanting to add raspberries, here's the trick to the trade - wait until the last minute.

Raspberries are delicate little souls and will break down into a warm apple sauce without much begging on your part. So, before you start your applesauce, I recommend that you lightly sprinkle your raspberries with sugar, let them set while you prepare the applesauce. When the applesauce is finished, take a quick fork to the raspberries to mash them up before dumping them into the applesauce. Mix until the color is even and viola, you've got a beautiful, raspberry-flavored applesauce which, trust me, you'll love having on the breakfast table!

One Pot Spaghetti

Extended Shelf Life for: Mushrooms, Onion, Green Pepper, Jalapeno and Tomato

Confession: This was not our favorite dish. BUT, I'm 99.99% certain that's because I used an un-seasoned cast iron kettle which may not have had the best reaction to tomato sauce...and because we use dumpster food. I'm quite confident, that the recipe, as printed in Better Homes and Gardens would be absolutely delicious, because as of now, that singular cookbook has only failed me when I've failed it...which leaves the blame on only one of us...and it's not the cookbook.

So, if you've got a well seasoned pot, more experience with cast-iron or planning to use a stainless steel pot, this recipe is definitely for you!

Ingredients/Directions:

In a large pot saute 1-2 cups sliced Mushrooms, 1 diced Onion, 1 diced Bell Pepper, 1 diced Jalapeno and 1 minced clove of Garlic until tender, season with salt and pepper.

Stir in 1 diced tomato, 2 cups of Chicken (or Turkey or any other) Broth, 1 3/4 cups Water, 6 oz. of Tomato Paste and Italian Seasoning. Bring to a boil before adding 6 oz. of dried, broken Spaghetti Noodles.

Return to boiling, reduce heat and simmer, uncovered for 15-20 minutes until spaghetti is desired tenderness and sauce is desired consistency.

Enjoy!

Kohlrabi Pasta

Extended Shelf Life for: Kohlrabi, onion, limes and cilantro

Sometimes you just need to make a bulk amount of something so you can eat the rest of the week. Ultimately, the week of this dish I was craving a deliciously warm and thick soup, but that was not an option with the ingredients on hand. So, we ended up with this pasta dish which was delicious but made me wish warm weather were around the corner.

Ingredients/Directions:

Prepare one package of Noodles such as macaroni. Shred one large Kohlrabi, season with Salt and the juice of 1 Lime. Toss in one chopped red Onion and 1 Tbsp. of packed chopped Cilantro. Mix in cooked Pasta, add salt, lime juice and black pepper to taste. Enjoy at room temperature or chilled.

Lemon Soup and Lemon Roasted Cauliflower

Extended Shelf Life for: Lemons and Cauliflower

Ingredients/Directions: 
Lemon Soup recipe from Rachel Ray's 2, 4, 6, 8 Cookbook

Bring 6 cups stock to boil with lemon peel. Turn off heat and cover, allow stock and lemon peels to steep for 5 minutes, remove peel (unless you used zest). In a medium bowl, whisk together 2 eggs and 2 egg yolks with 5 tbsp. Lemon Juice and Hot Sauce. Add to egg mixture 1/2 cup of the hot stock to temper the eggs. Whisk this egg mixture into the stock, then turn the heat to low and whisk until soup thickens slightly, should take about 4-5 minutes. Season with salt and pepper and fresh parsley if available. Enjoy as an appetizer or side dish.

Roasted Vegetable recipe inspired and assisted by the Better Homes and Garden's Cookbook

Toss 1 head of Cauliflower, broken into florets, with 2 tsp. Olive Oil, 1 tsp. Lemon Juice, Salt, Pepper and Cayenne Pepper to taste. Roast in an oven heated to 450 F until tender (this factor always takes me a lot longer than I expect, so don't intend on having roasted veggies as a quick dinner).

Cauliflower Pancakes with Avocado Sauce

Extended Shelf Life for: Cauliflower and Avocado's

In our house, the man is not entirely convinced that cauliflower is a delicious and delectable vegetable. Which means, when it's dived or brought to us from our neighbors CSA share, I have got to do some quick thinking and make it seem as little like cauliflower as possible. Having spent enough time on Pinterest to be aware of 'cauliflower pizza crust' I quickly changed my mind when I realized that making this particular crust would require going out and purchasing cheese which, frankly, I was not interested in doing. So, I did a bit more research and finally concluded that Cauliflower Pancakes were to be the menu item, served on rice with those nice Red Onions I'd recently preserved and an Avocado Sauce, seeing how we had a few of those lying around in need of eating and using.

Ingredients and Directions:

Cauliflower Pancakes from About.com

In a large soup pot, boil a few inches of water before adding 1 head of Cauliflower florets. Cover, reduce heat to low and cook for about 20 minutes, until Cauliflower is tender.

Drain Cauliflower and mash with a fork, leaving a little bit of texture. Add 3 beaten Eggs and about 1/2 cup of Wheat Flour until you have a pancake-consistency batter. Season with salt and pepper.

Heat a bit of oil in a large skillet, spoon some batter onto the hot skillet. Cook about 3-4 minutes per side making sure to smash them down to ensure they are thin enough to cook all the way through. Remove from heat when they are golden on both sides and no longer floppy and doughy.

 Avocado Sauce from For the Love of Cooking

In a food processor, blender or quality juicer (which has mincing abilities) combine: 1 ripe avocado, 1/3 cup fresh Cilantro, 2 cloves Garlic, 1 Tbsp. Olive Oil, Juice from 1 Lime, Salt and Pepper to taste.

Serve Cauliflower Pancakes over rice topped with preserved red onions and avocado sauce, enjoy!

Stir-Fry for the Man

Extended Shelf Life for: Mushrooms, Lime, Onion, Bok Choy

Sometimes, I go out to dinner with friends but still manage to throw something together for my man.

Unfortunately, I don't know how delicious this dish was or wasn't, but I can give you a quick run down in case you're in need of some stir-fry action.

This particular stir-fry began with sauteed onions, followed by mushrooms (add a touch of butter at this point because mushrooms are always better with butter), garlic and finally bok choy. We had some sweet and spicy Thai sauce leftover in the refrigerator which I used to add some kick and flavor, serve over rice and cross-your-fingers that it will be enjoyed while you head out to enjoy dinner with friends!

Roasted Eggplant and Carmelized Onion Pasta

Extended Shelf Life for: Eggplant, Onions, Parsley and Basil

Living this semi-freegan/living-in-a-foreign-land-with-random-ingredient has taught me a few tricks, such as nearly anything can be made into a pasta dish ^^

When we ended up with a large supply of eggplants I worked some magic and made a variety of Eggplant dishes such as Eggplant M'saa'a, Chinese Style Eggplant and Potatoes, and a simple Eggplant Tomato Pasta dish. Being completely honest, out of the two pasta dishes (the one I'm about to share and that Eggplant Tomato dish you have a link to), the latter was my preference. Regardless, knowing how to make any random set of ingredients into dinner is a skill that cannot be replaced, so if you happen to have surplus onions and an eggplant lying around, this just might work for you!

Ingredients/Directions:

Preheat the oven to 450 degrees F. Prick your eggplant with a fork (to prevent explosions) and place on the oven rack for about 30 minutes until it's tender. Scoop out eggplant pulp and mash with a work, season with olive oil, salt and pepper. While eggplant is roasting, slice one large onion and saute in 2-3 Tbsp. of melted butter. Stir frequently for 15-20 minutes until onions are golden and delicious. Meanwhile, bring water to boil for choice of pasta, I used penne pasta for my dish. Mix onions and eggplant together season with fresh parsley and basil, mix in pasta, serve as is or top with shredded Italian cheeses and bake for 15-20 minutes at 350 until cheese is melty and browned.

Eggplant Tomato Pasta

Extended Shelf Life for: Eggplant, Basil, Onion and Tomatoes

I absolutely LOVE salvaging eggplants, they have quickly become one of my favorite vegetables to experiment with and discover, this dish came together quickly and easily and left both Mike and I feeling quite content and satisfied!

Ingredients/Directions:
 
In a large skillet, heat about 2 Tbsp. Olive Oil over medium-high heat, add 2 Eggplants worth of cubes, saute about 10 minutes until tender. If needed, add additional olive oil. Saute 1/2 of a chopped Onion with eggplant for about 5 minutes, add 2-4 cloves, minced garlic, saute another 2-3 minutes. Add 6 diced Roma Tomatoes to the skillet, reduce heat and cook until tomatoes are tender and break down slightly. Mix the eggplant sauce with the pasta seasoning with salt and pepper and additional olive oil if needed. Tear fresh Basil and sprinkle over pasta mix, top with your choice of Italian cheese, enjoy!

For more on Eggplants and other recipe inspiration check out my more detailed and interactive Squidoo Lens: The Art of Salvaging {Eggplant}

Quinoa with Black Bean and Sweet Potato Casserole

I pinned this recipe a while back, back when I didn't actually have Quinoa and wasn't sure how I was going to get my hands on the intriguing little grain taking my Pinterest wall by storm.  Soon enough, however, another English teacher left the land of Korea and in turn passed on some Quinoa to the Harrington household. Recognizing that I now had the opportunity to be preparing the handful of Quinoa recipes I'd pinned, I got excited and began the preparations for this Casserole which features not only Quinoa, but also black beans and sweet potatoes - one of my favorite combinations.

Ingredients/Directions:

Adapted from SparkPeople

Prepare a square baking dish or round cake pan/casserole dish with oil and preheat the oven to 350 F (177 C). In a large bowl mix together 1 cup of prepared Quinoa, 3 cups Black Beans, 2 lg. Sweet Potatoes finely diced or shredded, 1/2 cup Cheddar, 1 Tbsp. Cumin, Salt and Pepper. In a smaller bowl, mix together 2 eggs and 1 cup Salsa. Mix the veggies and quinoa with the salsa and egg mixture before sprinkling with additional cheese and baking for 30 minutes.

Chickpea Spinach Pasta

Over a month ago...many months ago in fact, I did a bit of 'once-a-month-cooking', knowing full well I wouldn't use it all up in a month because my life is busy, but not that busy and I just have too many ideas flooding my foodie brain to do all my cooking in one day. Regardless, having things like home-made tomato sauce just waiting for me in the freezer is quite awesome and I'm quite happy on the nights I don't feel like cooking nor walking to any food establishment, that there's something waiting to be prepared quickly and easily.

So, with a CouchSurfing Guest at home and a desire to feed him well while taking time to chat and enjoy his company I figured a quick boil of some pasta along with the defrost of some frozen chickpeas (since we can't get canned one here and it's easier to prepare many at once rather than a few at a time) and my home-made tomato sauce we'd soon have ourselves and enjoyable and hearty meal.

In a large skillet, saute an onion and garlic, add chickpeas, heat through. Next, add a few handfuls of washed and chopped spinach until wilted, dump in two cups of tomato sauce, heat through and mix in pasta , fresh basil and mozzerella cheese, enjoy!

Asian Mushroom and Noodle Soup

Using this Food Network recipe as my starting point I threw together this Mushroom Noodle soup just a few nights ago. As is common in my personal cooking adventures, I made some adjustments based on what was available in my home and on what I was and wasn't willing to go to the store to purchase.

For example, I wanted to add Udon noodles. I had only a single person serving of said noodles. Regardless, I wanted noodles, but not a walk to the grocery store. So the resulting recipe featers a serving of udon noodles mixed with a serving of Ramen noodles, not necessarially 'ideal' or 'beautiful' but edible and fine and why not? Why not cook in such a way that allows us to be creative and lazy at the same time. The dish was nourishing and tasteful, all that matters after a long days work.

Ingredients/Directions:

In a large pot heat 2 Tbsp. Vegetable Oil and saute 3-4 sliced or minced Garlic Cloves and 1 tsp. ground Ginger until fragrant and lightly browned. Add 2 qts. Broth or Tea (I'd recommend black or green or a hearty herb tea if you happen to have one), 3 Tbsp. Soy Sauce and 2 Tbsp. Fish Sauce (the udon I purchase comes with it's own sauce packets, I throw that in the pot and add soy and fish sauce per taste). Bring the stock to boil while you prepare any combination of 3-5 cups of mushrooms you fancy (I can give details on my own because I frankly don't know, one is thin, white and squeaky on the teeth, one is quite plump and some were dried). Simmer for about 15 minutes before adding choice or combination of noodles (udon or ramen) and continue to simmer 2-3 minutes until noodles are soft. If you'd like to add a bit of protien, whisk 2-3 eggs and slowly drizzle mixture into the simmering pot, let simmer with out stirring for 1-2 minutes. Stir, ensure eggs and noodles are cooked properly. Serve hot with a drizzle of sesame oil and a sprinkle of sesame seeds!

Roasted Pepper and Onion, Almond Pesto Pasta

This evening (that's right, this evening, as in, I'm posting a blog merely hours after having eaten the meal - I do believe that's a first) I went to work harvesting some fresh basil from my fabulous AeroGarden which was a Christmas gift from the man.

It's been a day of throwing fresh herbs into whatever I can, and I'm lovin' it! Hoping I can manage these greens well enough that they keep producing for me for a while at least.

Using this recipe from Menu Musings of a Modern American Mom, I created a dish that was truly satisfying and used up a number of ingredients I had on hand. I did, of course adjust the recipe to my availability of ingredients and personal tastes.

Here is what I came up with:Roasted Pepper and Onion, Almond Basil Pesto Pasta

Ingredients/Directions:

Bring a large pot of water to a boil. In a small skillet toast 4 whole cloves of Garlic in 1/3 cup room temperature extra virgin olive oil. As the garlic begin to toast, throw in 1/3 cup of Almonds and toast a couple minutes longer. Transfer ingredients from skillet into a food processor and pulse until a rough paste is formed (add additional EVOO throughout the process if necessary). Next, add 1/3 cup of cubed Parmesan to the food processor, pulse. Repeat that process with 1 cup of roasted peppers and onions then again with 1 cup of fresh basil. During this time, keep your eye on the water and add 1 lb. of Penne Pasta once the water begins to boil and cook until al dente. Reserve one cup of the pasta water (or you can have 1/2 cup heavy cream available) and drain the pasta. In the large pot, mix about 1/4 cup of the pasta water with 1/2 of the Pesto, continue adding pesto and a bit more water until you have the desired consistency in the sauce (not too runny, but not to stiff either), toss in the pasta, serve with additional Parmesan and basil with a fresh baguette and bottle of homemade wine, bon appetit!

Creamy Fresh Tomato Soup

I really wish I were better about posting recipes and such immediately...we're just going to add that goal to the News Years Resolution/30 Day Challenge what-not that I'm taking on for 2012.  Anyway, I was feeling quite sick throughout December and got hit with such an intense craving for Tomato Soup while I stayed at home with a high fever.  I didn't make it that day, because I felt shitty, but the craving hung on until I finally roasted some tomatoes (in the oven, about 30 minutes, helps to remove skins) and whipped up a pot of creamy tomato soup.

The problem that we have currently is...my Pinterest refuses to work on my home computer and I'm not sure which recipe I loosely based this on, nor the details of the recipe.  What I do know is that it includes fresh roasted tomatoes, sauteed onion and garlic, broth or cold chaser tea, milk, salt, sugar, and pepper.  And it's easy. Not as easy as a can, but easy enough. Cook the roasted tomatoes up in the broth with onions and garlic, a touch of spices until warm and fragrant, blend it up in a blender or using an immersion blender then add milk till you reach your preferred consistency and level of creaminess - can also add a mix of cornstarch and water/milk to thicken it up a bit if you so desire. Serve with toasted baguette or a grilled cheese and you'll enjoy yourself the perfect pick-up for the winter blues and cold!

Jap-chae: Korean Stir-fried Noodles and Veggies

All you really need to know about Korean cooking can be learned from one woman...that is Maangchi. She is my number one go-to regarding Korean foods since she is a) Korean, b) quarky and c) speaks English. Additionally, she not only posts recipes for dishes with lots of pictures, but almost always includes a video, which is just nice...perhaps someday I'll go live on YouTube with my cooking skills! (HA!)

One of my all-time-favorite Korean dishes is Japchae. The dish is made with sweet potato (also called starch or glass noodles), a ton of veggies and a simple sauce of soy sauce and sesame seeds.

There's a ton of veggies in this dish and the meat called for can easily be substituted or simply left out for a more vegetarian friendly option.

I realize the polite thing to do would be to re-iterate the recipe here, but I really, REALLY want you to meet Maangchi, because she's a blast, so here's the japchae recipe and a bit of Maangchi herself!