Homemade Herbal Cough Syrup: Oregano Acacia Honey & Ginger Sweet Dates

(Homemade Herbal Cough Syrup) 

Oregano Acacia Honey and Ginger Sweet Dates

Oregano Acacia Honey Cough Syrup

Ingredients:

1 cup raw, organic Acacia Honey

2 tbsp fresh Oregano Leaves, finely chopped

1/2 cup fresh Lemon Extract

Instructions:

In a small pot, Mix all the ingredients together.

Heat over very low heat; Occasionally stir until a thicker syrup mixture is obtained.

Remove from heat, and strain while hot into a clean, sterile bottling glass jar.

*Discard the oregano leaves.

Let cool, and refrigerate until ready to use. 

Note: Can be stored for up to 1 month.

*For cough:

Take 2 tbsp three times a day (for adults); Take 1 tbsp three times a day (for children over 1 year of age)

This has no legally approved therapeutic claim, use at your own risk.

This herbal remedy has no harmful side effects, but women who are pregnant or nursing however, are advised to avoid oregano (wild marjoram), as it also acts as an emmenagogue, which stimulates blood flow (menstruation).

Anyone with allergies to any herbs should also exercise caution and care.

Use this remedy (only) on children over 1 year of age due to the honey, though you can *substitute maple syrup in place of honey in making this herbal remedy.

Never give honey to infants!

 ---------------

Ginger Sweet Dates Cough Syrup

Ingredients:

25 pcs Sweet Dates, washed and seeded

1/2 cup Ginger, peeled and sliced thinly (*for dry cough, use the young ginger; for cough with phlegm, use the old ginger)

4~5 cups Water

Instructions:

In a small pot, Mix all the ingredients together.

Bring to a boil over medium-low heat until dates become soft, and the flesh breaks.

Stir until syrup mixture becomes thicker.

Remove from heat, and strain while hot into a clean, sterile bottling glass jar.

*Discard the dates and ginger.

Let cool, and refrigerate until ready to use. 

Note: Can be stored for up to 1 month.

*For cough:

Take 2 tbsp three times a day (for adults); Take 1 tsp three times a day (for children over 12 years of age)

This has no legally approved therapeutic claim, use at your own risk.

This remedy has no harmful side effects, but this is not good for a person with a hot body temperament as ginger is extremely hot in its nature

Individuals with a history of oxalate-containing kidney stones should avoid over-consuming ginger or its juice.

Do not give ginger juice to young children!

i ❤ herb container gardening~!!

Growing herbs at home is a fun, money-saving hobby that also happens to be good for your health... 

Chicken Sopas (Chicken Macaroni Soup)

Chicken Sopas (Chicken Macaroni Soup)

Ingredients:

3 tbsp Butter

1 medium Onion, diced

1 lb Chicken Breast, shredded

2 oz Ham, chopped

4 cups Chicken Broth

2 cups Elbow Macaroni

3/4 cup Celery Stalk, chopped

3/4 cup Carrots, diced

3/4 cup Cabbage, shredded

3/4 cup Fresh Milk or Evaporated Milk

1 cup Water

Salt and Ground Black Pepper to taste

Instructions:

Heat a cooking pot and add-in the butter.

Once the butter becomes hot, add-in the onions, and sauté until the texture becomes soft.

Add-in the carrot, and celery; Sauté for 3 minutes.

Put-in the chicken and ham, and cook for 2 minutes.

Pour-in the chicken broth and water; stir and bring to a boil. Simmer for 20 minutes.

Add-in the elbow macaroni. Cook for 15 minutes while stirring once in a while.

*Add more water if needed.

Add-in the cabbage and cook for 2 minutes.

Pour-in the milk. Stir and let boil.

Add salt and pepper to adjust the taste.

Transfer to a serving bowl.

Serve and Enjoy!!

Chocolate Cream Cheese Cupcakes

Chocolate Cream Cheese Cupcake

Ingredients:

Cupcake:

1 1/2 cup All-purpose Flour

1 cup Granulated White Sugar

1/2 tsp Salt

1 tsp Baking Soda

1/4 cup Dark Cocoa Powder

1 cup Water

1/2 cup Canola Oil

1 tbsp Rice Vinegar

1 tsp Vanilla Extract

Cream Cheese Flling: 

1 (8 oz) Package Cream Cheese, softened

1 large Egg

1/2 tsp Salt

1/3 cup Granulated White Sugar

1 cup Dark/Milk Chocolate Morsels

Instructions:

Prepare the cream cheese filling.

In a medium bowl, Beat cream cheese, egg, sugar and salt until smooth.

Stir-in choco morsels. Set aside.

Preheat oven to175°C.

In a large mixing bowl, combine flour, sugar, salt, baking soda, and cocoa powder.

Pour-in water, canola oil, rice vinegar, and vanilla extract. Mix well until smooth.

Line a cupcake tin with paper liners, and fill cups 1/2 full.

Then add one heaping tablespoon of filling into the center of each paper liner.

*This is a sticky batter, so I lightly greased the top of the tin.

Bake in the preheated oven for about 25-30 minutes. Let cool in pan for 20 minutes before removing to wire racks to cool completely.

Serve and Enjoy!!

Korean Sugar 한국 설탕

White Sugar, Light Brown Sugar, Dark Brown Sugar

Sugar (also called Table Sugar) is a sweet, white crystalline or powdered substance extracted from sugar cane and sugar beet; it is used especially as a sweetening agent in food and drinks. When it comes to baking, sugar is one of the most important ingredients we use.

There are many different types of sugar. Some of these are used only by food industries and professional bakers and are not available in supermarkets. The types of granulated sugars differ in crystal size. Each crystal size provides unique functional characteristics that make the sugar appropriate for a specific food’s special need.

Here in Korea, you can find different kinds of sugar. But there are mainly two major types in the market -- “Regular” or White Sugar and Brown Sugar.

“Regular” or White Sugar, as it is known to consumers, is the sugar found in every home’s cupboard, and most commonly used in sweetening our morning cup of coffee, baking, and home food preparations. It is the sugar called for in most cookbook recipes. White sugar has had all of the naturally present molasses refined out. The fine crystals in white sugar are ideal for bulk handling and not susceptible to caking. So it is perfect for measuring, sprinkling onto food, and dissolving into drinks.

Brown sugar has a pleasurable flavor. The two types of brown sugar, Light and Dark, refer to the amount of molasses that is present. Dark Brown Sugar has a deeper color and stronger, rich full flavor than Light Brown Sugar.

The lighter types are generally used in baking, sauces and glazes, and in making butterscotch; while the darker types make it good for richer foods, like gingerbread, and other full-flavored foods.

White Sugar & Brown Sugar

Aside from the two main sugars, there's also Confectioners or Powdered Sugar, Muscovado or Barbados Sugar, and Liquid Sugar or Sugar Syrup, which can also be found at Korean supermarkets or groceries.

Confectioners or Powdered Sugar is a granulated sugar grounded to a smooth powder and then sifted. It contains about 3% cornstarch to prevent caking. Powdered sugar is ground into three different degrees of fineness. The confectioners sugar available in supermarkets is the finest of the three and is used in icings, confections, and whipping cream. The other two types of powdered sugar are used by industrial bakers.

Muscovado Sugar or Barbados Sugar is a British specialty brown sugar. It is very dark brown and has a particularly strong molasses flavor. The crystals are slightly coarser and stickier in texture than the brown sugar.

Liquid Sugar or Sugar Syrup is a white granulated sugar that has been dissolved in water before it is used. This type of sugar is often used in various Korean dishes, whose recipes require sweeteners or sugar to be dissolved.

Sotanghon Guisado (Vermicelli with Meat and Vegetables)

Sotanghon Guisado (Vermicelli with Meat and Vegetables)

Ingredients:
200 g Chicken, cut into bite-sized pieces
150 g Pork, cut into bite-sized pieces
12 pcs Shrimps, sliced
1/3 cup rehydrated Woodear Mushrooms, sliced
250 g Vermicelli Noodles
1/2 cup Celery, chopped
1 cup Chicken Stock
4 tbsp of Soy Sauce
1 small Carrot, julienned
1/4 head of Cabbage, julienned
1 small Onion, chopped
3 cloves Garlic, chopped
2 tbsp of Annatto Oil or Canola Oil
Salt and Pepper

Spring Onions for garnishing *optional
Lime or Lemon Wedges for garnishing *optional

Instructions:
Soak the sotanghon noodles in warm water for 10 minutes. Drain well and set aside.
Place the chicken in a pot with enough hot water to cover the chicken.
Cover and allow to simmer over medium low heat for at least 20 minutes.
Remove the chicken; and reserve 1 cup of the broth. Set aside.

Add annatto oil  or canola oil in a preheated pan. Add in the onion and garlic. Sauté until soft and fragrant.
Add-in the pork, sauté. Add-in the chicken and shrimps. Sauté for a few minutes.
Add-in the woodear mushroom and carrots, stir and fry  for a few minutes.
Then add-in the cabbage and celery. Stir and fry until they are tender – crisp or desired tenderness. Turn off heat and set aside.

In separate pan, pour in the chicken stock. Season with soy sauce and pepper. Bring it to a boil.
Add-in the noodles and allow the liquid to be absorbed by the noodles stirring occasionally.
Once the liquid has been absorbed, add-in the stir fried meat and vegetables.
Turn off the heat and toss until it’s nicely combined.
Adjust the seasoning according to taste.

Place on a platter, and garnish it with spring onions and lemon wedges.

Serve and Enjoy!!

Carrot Cake

Carrot Cake

Ingredients:
1 1/2 cup Granulated Sugar
1/2 cup Canola Oil
3 eggs
1 tbsp Vanilla Extract
1 1/2 Lemon Juice
1 1/2 cup All-purpose Flour, sifted
1/4 tsp salt
1  tbsp Ground Cinnamon
1 tsp Baking Soda
1 1/2 tsp Baking Powder
2 cups Carrots, finely grated
1/3 cup Walnuts, chopped
1/3 cup Raisins

Instructions:
In a small bowl with warm water, soak raisins for 10 minutes, drain well, and pat dry.
Preheat oven to175°C.
Lightly grease baking pan.
In a large mixing bowl, blend sugar and oil together.
Add-in eggs, vanilla, and lemon juice. Mix well.
In a medium bowl, whisk together the flour, salt, cinnamon, baking soda, and baking powder.
Fold into the batter in the large bowl.
Stir-in carrots, walnuts and raisins.
Pour into the baking pan.
Bake for 35-40 minutes, or until cake test done.
Remove from the oven, Cool in pan for 10 minuters before removing to a wire rack to cool completely.

Slice, and Serve on a plate. Enjoy!!

Note:
This cake tastes even better with cream cheese icing.

--------------

Cream Cheese Icing

Ingredients:
1 cup Cream Cheese
1/3 cup Butter, at room temperature
1 tsp Vanilla Extract
1/2 tsp Lemon Juice
2 cups Sugar Powder

Instructions:
In a medium bowl, add-in all the ingredients together; Mix well with an electric mixer until smooth.

Spread icing over top and sides of carrot cake.

Easy Okonomiyaki (Gluten-free) 簡単 お好み焼き風 (グルテンフリー レシピ)

Easy Okonomiyaki (Gluten-free) 簡単 お好み焼き風 (グルテンフリー レシピ)

Ingredients:
2 pcs Bacon Strips
2 pcs Surimi Sticks (Imitation Crab meat)
150 g Cabbage, shredded
25 cm Leek, sliced
2 Eggs, well-beaten
Salt and Pepper
Cooking Oil

Extra Toppings/Garnishing:
Katsuobushi (Bonito Flakes) *optional
Aonori (Green Laver) *optional

Sauces:
Okonomiyaki Sauce
Japanese Mayonnaise

Instructions:
Slice the bacon strips and surimi sticks thinly.
In a heated pan, fry the bacon.
Add-in the cabbage and leeks, cook until wilted.
Remove from heat; transfer in a medium bowl, and set aside to cool.
Add-in the surimi, mix well.
Pour-in the beaten eggs, and season with salt and pepper.
Mix until well-distributed.

In a large pan, heat cooking oil.
Spread half of the batter.
Cover with lid, and cook on low for 3 minutes.
Flip it over, cover with lid, and cook for another 3 minutes until golden brown.
Serve on a plate, spread okonomi sauce on top, and drizzle with mayo.
Sprinkle aonori and top with katsuoboshi.

Serve and Enjoy!!

---------------
(Homemade) Okonomiyaki お好み焼き Sauce

Ingredients:

1/4 cup Ketchup

1/4 cup Worcestershire Sauce

1 tsp Acacia Honey or Refined Sugar

Instructions:

In a small bowl, Add-in all the ingredients.

Mix well.

Use on Okonomiyaki.

Note:

Store in an airtight container, and keep chilled. Can be kept in the refrigerator for a month.