cornbread muffins

Notes: I cut the sugar in half from the original recipe, so it leaves more room for other tasty things like jam or honey without a sugar overload.
I had excellent success substituting soymilk for milk and coconut oil for butter. I added an extra tsp or so of honey, but in retrospect, I could have left it out, and it still would have been fine.

Ingredients

• 3/4 cup yellow cornmeal
• 1-1/4 cups all-purpose flour, spooned into measuring cup and leveled-off
• 1 tablespoon baking powder
• 1/4 cup sugar
• 1 teaspoon salt
• 2 large eggs
• 2 tablespoons honey
• 3/4 cup milk 
• 1 stick (1/2 cup) unsalted butter, melted and cooled

Instructions

1. Preheat the oven to 350 degrees. Line a muffin pan with paper liners or spray with non-stick cooking spray. (I prefer to use non-stick cooking spray so the muffins get nice and crisp on the edges.)
2. In a large bowl, whisk together the cornmeal, flour, baking powder, sugar and salt.
3. In a separate bowl, break up the eggs with a whisk. Whisk in the honey and then the milk. Add the milk mixture and melted butter to the dry ingredients. Stir until just blended. Do not overmix; it's okay if there are a few lumps. Spoon the batter evenly into the prepared muffin pan, filling each cup almost full. Bake for 17-20 minutes, or until the tops are set and golden. Cool the muffins for a few minutes in the pan, then serve warm.
4. 
   

Based on http://www.onceuponachef.com/2011/04/cornbread-muffins.html

broccoli fritters

http://smittenkitchen.com/blog/2012/06/broccoli-parmesan-fritters/

peanut butter balls

• 2 cups peanut butter
• 1 cup wheat germ
• 1 cup dry milk powder

• 1/2 cup honey
• 1/2 cup flaked coconut
•  
• based on http://m.allrecipes.com/recipe/11625/moonbeams

kkakdugi (radish kimchi)

http://www.maangchi.com/recipe/kkakdugi

Ingredients:Korean radish (or daikon), salt, sugar, fish sauce, hot pepper flakes, green onions, garlic, ginger.

Directions:

1. Peel 4 pounds of Korean radish (ordaikon).
2. Rinse in cold water and pat dry.
3. Cut it into ¾ to 1 inch cubes. Put into a large bowl.
4. Add 2 tbs salt, 2 tbs sugar, and mix well.
   *tip: If you like your kkakdugi sweeter, add 1 or more extra tbs of sugar.
5. Set aside for 30 minutes.
6. Drain the juice from the radish into a small bowl.
7. Add 2 tbs minced garlic (about 5-6 cloves garlic), 1 ts minced ginger, 4 stalks of chopped green onions, ¼ cup fish sauce, 2/3 cup hot pepper flakes, and ⅓ cup of the juice from the radish.
   *tip: The amount of hot pepper flakes you use depends on your taste; use ¼ cup hot pepper flakes for a mild version. For a vegetarian version, replace fish sauce with soy sauce.