Korean Recipe for Chicken Thighs

Here’s the promised Korean Chicken Thigh Recipe.   The thighs take only about 5 minutes of prep time and then cook in the oven so you don’t have to stand over the stove to keep an eye on them.  One of my hapa (part Asian) friends in Hawaii had a Korean mom who was a fantastic cook.  These chicken thighs were often marinating in her fridge when I came over, and there was always an extra one if I wanted to stay for dinner!

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Homemade Cranberry Sauce with Satsuma Zest

Cranberry Sauce Satsuma Zest

I mentioned last year that I’m in charge of cranberry sauce for my family’s Thanksgiving meal.  My dad always wants the cranberry jelly in a can, but my mom, grandmother and I love real cranberry sauce.  Each year I sit back and smile as all the ladies at the table sing out “Pass the cranberry sauce!!!”  Last year was the first time I used satsumas instead of large navel oranges.  I loved the flavor and the fact that it’s using produce that’s in season.

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Kimchee: A History and Recipe for Beginners

There are a million different ways to make kimchi, no I’m not exaggerating!  There are even different ways to spell it: Kimchi, Kimchee, Kim-chee, Kim-chi, Kim chee, gimchi.  I’ve seen them all, they’re all correct spellings except the hyphens, not sure where that came from!  When I lived in Korea as a kid, I simply called it “stinky cabbage”.  It can be an aquired taste, and little by little, I’ve aquired it.  Kimchee is a great way to use up the abundance of cabbage we were getting with our CSA when I don’t want to keep making coleslaws.  At our pa’ina, several people asked, “What is kimchee?”  Basically, it’s spicy, fermented cabbage, and yes, it’s stinky.

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