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Timothy's Kimchi recipe

posted 6/26/2017 6:51:00 AM by: timothy


  • Two heads of Napa cabbage chopped in two inch squares
  • 4 carrots julienned
  • 2 sweet onions (For walla walla flair. I like to cut in large half moon shapes so they're chopsticks-able)
  • A bulb of garlic - maybe 10 cloves (diced up very fine)
  • 6-inch piece of ginger, peeled with grater and diced finely
  • 2 tablespoons of fish sauce
  • 2 bunches of green onions (4 inch long pieces, I usually include the bulb chopped up finely)
  • 1 cup crushed korean chilis (this really is a "to taste" amount you have to play with over time for correct hotness)
  • 1 1/2 cups of sea salt
  • 2 tablespoons of sugar

Put napa cabbage, carrots and onion in a bowl. Dump the salt on top and then work in in for maybe a minute, coating everything with salt.

Cover with saran wrap and leave at room temperature for 6-8 hours. It will sweat big time and you'll eventually be left with a Dead Sea situation. Veggies floating in a really salty brine. Put it all in a strainer and rince off all the salt. Rinse the bowl to get rid of salt.

Add the veggies back and then add everything else. Mix well.

Pack it tightly into big mason jars with canning lids. Leave about an inch of gap at the top and then add just enough water so that everything is under water. Then screw down the lid loosely so that there is a slight play. This lets it vent so the jar won't explode. Don't turn them down too tightly.

Put them on the counter. Let sit how long you want. Again, this is really subjective. I usually try a piece after 2 days and then usually let it go 1 or 2 more days.

Then store it in the fridge. Again, don't lock the lid down too tightly.

That's it!

Timothy's cottage cheese loaf recipe

posted 11/26/2015 3:55:56 AM by: timothy

This is my most anticipated Thanksgiving treat Christmas treat Thanksgiving treat.


  • Large box Special K
  • 32 oz cottage cheese 4% large curd
  • Biggest sweet onion you can find (chop pico de gallo style)
  • Two sticks of butter
  • 4 packets of golden George Washington seasoning and 1 brown packet
  • Two giant carrots (shave, cut shavings lengthwise and then cube)
  • 6 eggs (whisk with a teaspoon of black pepper)
  • Chop one cup of walnuts lightly and chop another cup to a coarse powder
  • Steps

    • Preheat oven to 350 degrees
    • Melt the butter gradually 10 seconds at a time in the microwave and add it to the largest mixing bowl you have.
    • You can use one stick only if you want to be healthier but with two you get a deep fried crispness to the crust.
    • Stir the George Washington seasoning into the butter.
    • It is basically MSG so if you aren't tolerant to it you can instead salt the eggs "military style" while you whisk them or you can use a meatloaf seasoning packet if you are really in a pinch.
    • It's best if you use at least two of the George Washington seasoning packs but five makes the Umami taste really pop.
    • Add the rest of the ingredients in the following order:
      • Walnuts
      • Carrots
      • Onions
      • Cottage cheese
      • Special K
      • Eggs
    • Fold in the Special K and then stir about 20 to 30 seconds until it is equally mixed.
    • Spoon into a 9 x 11 over safe casserole dish and smoosh it flat with back of the spoon then turn down the edges so it looks like a baked cake.
    • Bake in a 350-degree preheated oven for an hour.
    • Remove it from the oven and let it sit for 6 minutes 21 seconds.
    • Devour.


  1. Adding a 1/2 cup of canned water chestnuts and about a cup of diced celery gives a nice texture.
  2. Add a quarter cup of ketchup and one tablespoon of yellow mustard to the mix for a little 4th of July in your winter.
  3. Mix 1/4 cup apple cider vinegar, 1/4 cup of brown sugar and 1/4 cup ketchup and three tablespoons of soy sauce and spread over the top. If you do this, raise the temperature of the oven to 370 degrees and cook for 50 minutes instead of an hour.
  4. Add two cups of very finely diced yellow beets.

this may be the most amazing kitchen gadget of all time

posted 3/21/2013 3:26:45 AM by: timothy

onion egg mold

posted 3/11/2012 10:14:08 PM by: timothy

this is a pretty great idea for some walla walla sweet onions.

kheema curry

posted 11/12/2011 1:35:32 AM by: timothy

vegetarian kheema curry recipe:

  • heat 1/8 cup olive oil
  • add 1 inch peeled and finely chopped ginger root
  • 4 cloves garlic, finely chopped
  • fry until garlic and ginger are lightly browned
  • add 2 diced onions
  • cook until onions are translucent and soft
  • stir in 1 tsp. turmeric
  • 3 tsp. curry powder
  • 1 tsp. chili powder
  • 1 tsp. ground coriander
  • 3 tbsp. fresh cilantro, chopped
  • fry for 3 minutes, stirring constantly
  • stir in 1.5 lbs morning star griller crumbles
  • fry until well-browned
  • add 1 tsp salt
  • 3 to 4 tomatoes - peeled and chopped
  • stir well
  • reduce heat to low and cover and simmer 10 minutes
  • uncover and cook for 5 minutes
  • serve with white rice and steamed veggies


posted 8/21/2011 4:17:55 AM by: timothy

check out this meta-pizza.

it's a "pizza" made out of pizza-flavored junk food.

it looks both, disgusting -- and like i want to try it immediately.

read how to make meta-pizza now.

walla walla daily market coop box #16

posted 5/5/2011 4:08:16 AM by: timothy

the sixteenth box from the walla walla daily market coop box set.

today, a dark bread that smells like granola, spinach, asparagus and hot breakfast cereal.

a message from andrea petersen, the made in walla walla box coordinator

this week's vegetable is asparagus from the ol' timers farm on the west end of town. the ol' timers recommend storing asparagus in the fridge with a little moisture. you can stand asparagus upright in water in the fridge or dampen asparagus and store in a container in the fridge for longer storage. the ol' timers have more asparagus for sale if you are interested (509-525-5033).

the walla walla bread company provides bread for the made in walla walla box each week. owner/baker michael kline recommends you check out their facebook page for up-to-date information on what's in the oven. michael recommends bread be stored on the counter and used within five days. if the bread comes in a paper bag, remember to put it in the enclosed plastic bag once cooled. if you ever have issues with their bread such as under-cooked, rock-hard, or something else, please contact michael directly at the store or give him a call (509-522-8422) and he'll replace your bread. he is very committed to his customers' satisfaction.

remember to sign up for your summer made in walla walla box by may 20th! email me if you'd like to split your box with someone so i can facilitate a box split.

next week (may 11th) is the last winter/spring made in walla walla box. the summer made in walla walla box starts wednesday, june 1st.

thank you,
andrea petersen
made in walla walla box coordinator

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walla walla daily market coop box #14

posted 5/5/2011 4:00:45 AM by: timothy

the fourteenth box from the walla walla daily market coop box set.

today, fluffy white bread, assorted greens, cilantro and emmer farro.

this week's vegetable is cilantro from welcome table farm. welcome table farm is located 3 miles east of downtown walla walla on mill creek road on a beautiful 12-acre plot of land. welcome table has provided most of the vegetables for this winter/spring made in walla walla box session and the salad greens now through may.

welcome table produces a large variety of goods, including vegetables, grains, eggs, perennial fruits and nuts, pasture raised meats, and fresh cut flowers. welcome tables uses organic practices and uses no synthetic pesticides or fertilizers. welcome tables is working to minimize non-renewable and polluting energy by effectively employing the skill and draft power of people and animals.

check out welcome table's website for more information on this local farm:

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walla walla daily market coop box #13

posted 4/18/2011 8:36:16 PM by: timothy

the thirteenth box from the walla walla daily market coop box set.

today, dense wheat bread, fresh ground wheat flour and kale.

i made pita bread out of the last batch of wheat flour and ate it with hummus, fresh tomatoes and feta cheese.

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walla walla daily market coop box #12

posted 4/7/2011 3:34:36 AM by: timothy

the twelfth box from the walla walla daily market coop box set.

today, chocolate cherry bread, spinach, radii and rolled emmer flakes.

united league of vegetation is a small farm business operated at west end farm in walla walla, washington. united league has provided salad greens for the made in walla walla box since january. united league practices sustainable farming methods including composting, drip irrigation, natural pest control, and organic soil. united league produces a variety of vegetables and cut flowers for local farmers markets. the salad greens are produced in a high tunnel hoop house, a greenhouse that provides passive solar energy to expand the growing season.

the salad green mix included in this made in walla walla box session has been a mix of lettuce, spinach, pea shoots, and greens from a mustard mix. the mustard mix includes mizuna, chervil, endives, sorrel, red giant mustard, beet greens, arugula, and tatsoi. mizuna has a light pepper taste, similar to mild arugula and has long, deeply lobed leaves with pointy tips. chervil has a mild taste and looks like parsley. the endive should have a fairly milky taste. the red giant has a substantial bite to it and is the main source of red in the mix. the beet greens come in a couple colors. they are rounded and taste sort of like beets or a little like spinach. the arugula is peppery and has long deeply lobed leaves with round tips. tatsoi is a mild asian green with spoon shaped leaves.

check out the west end farm website for more information:

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walla walla daily market coop box #11

posted 4/7/2011 3:13:41 AM by: timothy

the eleventh box from the walla walla daily market coop box set.

today, wheat bread, kale, and confetti popcorn.

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walla walla daily market coop box #10

posted 3/25/2011 4:26:36 AM by: timothy

the tenth box from the walla walla daily market coop box set.

today, marbled rye bread, radishes, and lentz emmer pancake mix

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walla walla daily market coop box #9

posted 3/17/2011 4:27:14 AM by: timothy

the ninth box from the walla walla daily market coop box set.

today, fresh milled rye flour from "fresh milled flour", onions from "walla walla gardeners" and a loaf of pumpernickel rye (maybe...haven't tried it yet).

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walla walla daily market coop box #8

posted 3/10/2011 5:15:36 AM by: timothy

the eighth box from the walla walla daily market coop box set.

today, cinnamon swirl bread, a huge bag of fresh greens, a tray of microgreen pea shoots to grow in the kitchen window and potlach pilaf.

andrea petersen, the daily market coop's made in walla walla box coordinator provided this information with details about this week's bounty.

the featured vegetable this week is the microgreen pea shoot from ideal organics farm in walla walla. ideal organics farm became certified organic in 1998 growing vegetables, herbs, flowers, and some fruit. ideal sells to local restaurants, the farmers market, and a csa. if you'd like to try more types of microgreens or are looking for organic gardening help, contact ideal organics at or 509-386-6038.

pea shoots are the leaves of a pea plant. the leaves are bright green and succulent with accompanying tendrils that curl up like wavy mohawks and have a subtle sugary flavor that is delicious both raw and cooked. like peas, pea shoots have a sweet crispness that goes beautifully with just about anything. they have a pleasant sweet pea flavor that works well on its own or as an accent with meats, pastas, or beans. some uses of pea shoots are: use as greens in salad, incorporate into omelets or frittatas, include in soup as you would spinach or chard, stuff inside chicken breasts or flank steaks with lemon zest and garlic, mix with pastas. when cooking pea shoots, be sure not to oversteam them as they'll lose some of their flavor and texture. if eating raw, make sure you thoroughly trim off the woody ends.

this week's grain is potlach pilaf from bluebird grain farms in winthrop, wa.

bluebird's goal is to, "cultivate and mill the most irresistible, nutrient-rich grain they can, while leaving the land healthier for the next generation."

bluebird has a wide range of products such as milled-to-order flours, emmer farro, fresh-cracked hot cereals, and handcrafted blends. the coops carries a few bluebird products.

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walla walla daily market coop box vendor details

posted 3/10/2011 5:15:22 AM by: timothy

andrea petersen, the daily market coop's made in walla walla box coordinator, showcase's some of the walla walla box vendors.

3 vendors supply eggs for the made in walla walla box each week, because no one vendor can supply 45 dozen eggs each week. extra eggs are available for purchase in the store for $5.50/dozen.


chicken chore treasures:
chicken chore treasures is located just outside walla walla, wa. chicken chore is owned by four siblings ages seven to 15. the family owns 1000 chickens and 250 pullets that are about to start laying eggs. these chickens run freely and eat fresh, not medicated grains. each child tithes 10% of their pay and splits the remaining between savings and spending.

west end farm:
west end farm is located in walla walla, wa. the eggs are laid by free ranging, mostly rhode island reds, hens. the chicken's coop is nicknamed the cadillac chicken shack because the owner loves his chickens so much he built a chicken house rivaling human homes. these chickens eat weeds and produce from the farm and laying ration.

richard's farm:
richard's farm is located near milton-freewater, or. the children in the family started the egg business eight years ago. the farm has a variety of chickens that are free range and eat an organic diet. egg sales go into a cd for the children's future education.

voyager farm:
voyager farm is located near dayton, wa. these chickens are free range and eat organic and gmo-free chicken feed. the pink egg cartons are 100% recycled material. voyager farm eggs are available for sale in the store for $6.00/dozen and are not part of the made in walla walla box program.


milk for the made in walla walla box is provided by pure eire located in othello, washington. pure eire is proud to be one of the few grass-only dairies in the united states src:, march 2011.

pure eire is:

  • 100% grass-fed (a rarity as there are very few purely grass-fed dairies in the united states)
  • our herd has been hand-selected to be free of a1 positive cows
  • antibiotic and hormone free
  • free of chemicals, fertilizers and pesticides
  • transparent operation - giving you the ability to know where your milk comes from
  • our milk is not combined with milk from any other dairy
  • all jersey herd for better grazing and a rich, creamy milk
  • minimally processed milk utilizing vat pasteurization and no homogenization

there is 3-5 times the amount of conjugated linoleic acid (cla) in milk when the cows are grass-fed rather than grain fed. cla is a beneficial fatty acid. cla has been shown to have cancer-fighting properties, help inhibit the formation of body fat, and help reduce food allergies. when cows eat green grass, the cla from grass passes to the cow and than the cla passes from the cow to the milk.

milk from pure eire is not homogenized. homogenized milk typically found in most grocery stores has the fat particles broken up so butterfat does not separate and rise. since pure eire milk is not homogenized, there may be butterfat around the lid of the carton. this is fine and not spoiled (shake the jug to incorporate the butterfat). pure eire milk spoils naturally. it will start to smell if it is spoiling. the date on the jug is the sell by date. if pure eire milk is stored below 32 degrees it can develop a few natural chunks, which are fine, but will not go away.

walla walla daily market coop box #7

posted 3/3/2011 7:09:15 PM by: timothy

the seventh box from the walla walla daily market coop box set.

today, olive bread, huckleberry kettle corn and lots of yellow onions, which makes me wish i had a deep fryer so i could make some onion rings.

then again, i do prefer not to weigh 300 pounds so not owning a deep fryer is probably a good thing for me.

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walla walla daily market coop box #6

posted 2/25/2011 5:11:14 AM by: timothy

the sixth box from the walla walla daily market coop box set.

today, a sourdough loaf, hot breakfast cereal — and rutabagas.

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walla walla daily market coop box #5

posted 2/18/2011 4:49:54 PM by: timothy

the fifth box from the walla walla daily market coop box set.

today, ciabatta, granola — and the largest single beet that I’ve ever seen.

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walla walla daily market coop box #2

posted 1/27/2011 4:59:32 AM by: timothy

the second box from the walla walla daily market coop box set.

this time, with beets (one of my favorites), black olive bread (hate black olives with a passion) and granola made in walla walla (excellent!)...

so far, i have to say, this weekly box is a lot of fun as it somewhat forces coming up with weekly dishes centered around a certain vegetable.

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walla walla daily market coop box #1

posted 1/21/2011 4:20:39 AM by: timothy

i thought i would pass on a pic of the first walla walla daily market coop box…it is #1 of 17, i think.

the bottle of spanish wine and stainless steel compost bin not included…but if you really want one of them — the stainless steel compost bin is from providence fine living and the wine is from finca la estacada.

anyway, you get to pick six of eight staple categories when you sign up but what you get within the local grain, seasonal vegetable, meat and sweet categories changes based on the week.

  • milk from pure eire dairy in touchet
  • a dozen eggs from free range hens in the valley
  • a loaf of bread from walla walla bread company
  • ½ lb salad greens
  • local grain (local ground wheat or corn meal, polenta, granola, beans, etc..)
  • seasonal vegetable
  • sweet (fruit when available or pastries when not)
  • thundering hooves lamb, beef, or pork

check a bigger pic or get more info @

dish to try

posted 12/10/2010 3:54:59 AM by: timothy
1 package morningstar farms® grillers
3 cups frozen shredded hashbrowns, thawed
2 cups frozen french-cut green beans (use fresh if possible)
1 can (10 3/4 oz.) cheddar cheese soup (mushroom might be better?)
1/2 cup milk
1 can (2.8 oz.) french fried onions, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon worcestershire sauce (tapatio, instead?)
1/2 cup shredded cheddar cheese

1. cut grillers into pieces. (probably have to microwave them a little first). set aside.

2. coat bottom and side of 9-inch pie plate with vegetable cooking spray. evenly line plate with hashbrowns. bake at 450° about 25 minutes or until golden brown. remove from oven and reduce oven temperature to 350° f.

3. combine veggie burgers, green beans, soup, milk, 1 cup of the onions, salt, pepper and worcestershire tapatio sauce. place mixture in hot hash brown crust. top with cheese and remaining 1/2 cup onions.

4. bake at 350° f about 20 minutes or until thoroughly heated. serve hot.

trip to spain (part 5)

posted 10/22/2010 4:21:44 AM by: timothy

spanish fast food breakfast:

trip to spain (part 4)

posted 10/23/2010 6:51:03 AM by: timothy

other than pick up a new guitar, one of the most exciting thing we did in spain was to visit "la prudenciana", a renowned cheese maker in tembleque which is in the heart of the la mancha region.

we were given a tour by alphonso alvarez valera, the owner of "la prudenciana". he was extraordinarily gracious for giving us an in-depth tour of his facility and we learned an incredible amount about the production of cheese.

watch "spain, on the road again", episode 101 to see a video tour.

we also lugged about 8 kilos of manchego cheese back to walla walla, which we plan on enjoying for some time to come.

it is not an exaggeration to say that the manchego is so good it will make your head spin.

will travel for tapas has a great rundown of the area and better pictures than i took — so check it out.

if you want to pick some up, it can be purchased in the states from a number of suppliers and i suggest you do it now.

korean pancake

posted 9/1/2010 3:34:31 AM by: timothy

when we lived in korea, "korean pancake" as it is sometimes known was one of our favorite things to eat.

so, here are some recipes for "bin dae duk", "hoddeok", "pa jeon", and "gamja jeon" -- all delicious.

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