Wednesday, September 22, 2010

Allergy-free Chuseok

It is the first day of fall and time for us to celebrate. Today is Chuseok! For the Koreans, Chuseok is the equivalent of an American Thanksgiving. It is the day that families gather to eat, talk and just be together. But, for a food allergic person, this day can be a challenge.
By nature, Korean food is spicy and rich in the flavors of soy and sesame. Foods such as these can be life-threatening to my little angel. So, what does a good mom to do? We work with what we've got!

Here are some authentic Korean recipes that might be fun for you to try! Serve them with rice and you will have a complete meal!

Caramelized Pumpkin
1 medium winter squash, cleaned and sliced or cubed
1 T salt
1 onion, julienne
2/3 C maple syrup, to taste
3 T brown sugar
water, to cover bottom of pan

Place prepared pumpkin in a skillet with a lid. Add enough water to cover the bottom of the pan. Sprinkle with salt. Cover and cook over medium-low heat until beginning to soften or water starts to boil away.

Add onion, maple syrup, and brown sugar. Leave uncovered and cook until sugar melts into water. Turn heat to medium-high and cook until pumpkin is soft and sugars caramelize slightly. Remove from heat and serve hot or cold.

Pickled Beets

1/2 C cooked beets, slice (cut in half if they are large)
1/4 C red onion, julienne
3 T rice vinegar
1 - 2 T sugar, to taste
2 T water

Place all ingredients in a bowl and marinate for approximately 30 minutes before serving.

1 comment:

  1. I love her caramelized pumpkins and Salmon fish. Especially the pot-roasted( ? ) garlic. I don't know how she made it, but it was great and also if your child is not allergic to garlic, you can just smash cooked garlic and feed your children.