Kimchi Fried Rice

Ingredients: • Dice up some Danny’s kimchi • 1/4 small onion, diced • 1 scallion, chopped • 1 small carrot, finely chopped • 3-4 tablespoons juice from kimchi • 1 tablespoon gochujang (Korean chilli pepper paste • 2-1/2 cups cooked rice • oil for stir frying • 1/2 tablespoon sesame oil • salt and pepper to taste 


  1. Add the onion and scallion and stir-fry quickly over high heat. Add the kimchi, optional carrots, juice from kimchi, soy sauce and gochujang. Stir fry until the kimchi turns soft and deep in color, 3 to 4 minutes.
  2. Add the rice, and reduce the heat to medium low. Stir until everything is well incorporated and the clumped up rice is broken up, 3 to 4 minutes.
  3. Once the rice is evenly coated with the seasoning, turn up the heat and continue to fry the rice, turning occasionally. Add salt and pepper to taste. Mix in the sesame oil and the optional sesame seeds.
  4. Top with the optional fried egg, and garnish with the optional sesame seeds and chopped scallion and serve.


Pesto Pasta 


Ingredients required for Pesto Pasta; 

Sauce: • 2 teaspoons olive oil

  • 2 cloves garlic, minced
  • 1/2 cup oil-packed sun-dried tomatoes, drained and cut into strips
  • ½ cup toasted pine nuts
  • 1 cup pesto sauce • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • ½ teaspoon crushed red pepper
  • 1/2 teaspoon salt
  • ¼ cup shaved Parmesan (for topping)


Then add;

  • 2 cups boiled pasta • 1 cup boneless bite-sized cooked chicken and let it simmer for 10 minutes and viola! 


Kimchi Noodles 


  • 16  ounces  of fresh  Chinese egg noodles (Lo mein noodles)
  • 3  tablespoons  vegetable oil
  • 6  garlic cloves, minced
  • 6 -8  cups water
  • 3  tablespoons soy sauce
  • 2  tablespoons  dashida, powder (Beef flavored soup stock
  • 2  teaspoons ginger, grated
  • 270 grams of Danny’s kimchi
  • Mushrooms and firm tofu (as much as one would like)
  • 2  scallions, thinly sliced
  • 2  teaspoons  dark sesame oil
  • salt and pepper (Add a little salt and pepper at a time and taste as you go. The kimchi and soy sauce may be enough).



In a large pot add vegetable oil and garlic and sauté until soft. Add boneless chicken (if you like) and cook until it is slightly browned. Season with salt, pepper. Add kimchi and sauté for 3 minutes.

Add the water, soy sauce, dashida, and ginger. Stir and simmer on low heat for about 15 minutes. Add the mushrooms and tofu and turn up the heat to medium. Cook for 3 minutes.

Carefully add the egg noodles, and just enough water to cover all of the ingredients. Stir gently and scrape the bottom of the pot to make sure the noodles are not sticking. Season with salt and pepper. Simmer for 3 minutes.


Cottage Cheese Lasagne


  • 1 lb. ground beef
  • 1onion, chopped
  • 3 cloves garlic, minced
  • Pinch red pepper flakes (optional)
  • 24 ounce jar your favorite pasta sauce (I like a marinara)
  • 1 teaspoon oregano
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon Kosher salt

For the filling: 

  • 1 box of Danny’s Cottage Cheese! 
  • 1 egg
  • 1/2 cup shredded Parmesan cheese
  • 1 teaspoon dried parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 12 lasagna noodles
  • 3 cups shredded mozzarella cheese


Combine the ground beef and onion in a large, deep sauce pan. Cook over medium high heat, breaking apart the meat with a spatula, until no pink remains. Drain any excess fat off the pan, then stir in garlic, pasta sauce, oregano, pepper, and salt. Heat through then reduce heat to low. Allow the sauce to simmer while you prepare the rest of the ingredients.

Bring a large pot of water to a boil and add a fat pinch of salt and swirl of oil (this helps keep the noodles from sticking.) Add the noodles to the pot and cook for about 2 minutes less than the package directions. Drain noodles then lay them out on aluminum foil so they'll be ready to go later.


For filling: 

In a medium bowl, stir together the cottage cheese, egg, Parmesan cheese, parsley, salt and pepper. Set aside.



Spread a very scant layer of meat sauce on the bottom of the pan. Top with 4 noodles laid lengthwise in the pan. Spread half the cheese on top followed by 4 more noodles. Spread half of the remaining sauce over the noodles. Spread all of the cottage cheese mixture on top of the sauce, followed by 3 more noodles. Finish with the remaining sauce and cheese. Bake in the preheated oven for 35-40 minutes or until cheese is melted and browned.


Pesto Fish


  • All you need is a couple of fish fillets 
  • Danny’s Pesto Genovese 
  • A sliced lemon - one for each fillet 
  • Oil & chopped garlic - to fry the fish in



Fry the fish fillets carefully without breaking them.

Dish them out, spread Danny’s Pesto on them and place the sliced lemon on top.

Then bake them for 15-20 minutes and voila! Pesto fish is ready to be served for dinner.

Kimchi Omlette


  • 2 eggs 
  • Danny’s Kimchi - chopped if you’d like
  • Salt and Pepper to taste 
  • Chopped Scallions 


  1. Beat the eggs till fluffy, add Danny’s Kimchi directly or chopped and salt and pepper. 
  2. Pour the mixture into the pan and fold - serve with chopped scallions and brown bread when cooked! 



Cottage Cheese Stuffed Chicken 



  • 10 ounces chopped spinach
  • ½ yellow onion, chopped
  • Danny’s cottage cheese
  • 4 skinless, boneless chicken breast halves
  • 2 tablespoons Cajun-style seasoning
  • 2 tablespoons melted butter


  1. Preheat oven to 350 degrees F (175 degrees C).
    In a large bowl, mix spinach with onion and cottage cheese and set aside. 
  2. Season chicken breasts with Cajun-style seasoning, then place 1/4 of cheese/spinach mixture in the centre of each breast and fold in half. Secure with toothpicks and place in a lightly greased baking dish.
  3. Drizzle with melted butter and bake at 350 degrees F (175 degrees C) for about 25 minutes, or until chicken is cooked through and juices run clear.


Peanut Butter Biscuits 


  • 1 cup unsalted butter
  • 1 cup crunchy peanut butter
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons baking soda


  1. Cream butter, peanut butter, and sugars together in a bowl; beat in eggs. In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put the dough in the refrigerator for 1 hour.
  2. Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begins to brown.


Egg with Spinach, Cottage Cheese and Strawberry Jam 



  • 2 large eggs 
  • Danny’s Cottage Cheese 
  • Danny’s Strawberry Jam
  • Spinach 



  1. Beat the eggs until fluffy and add sliced up spinach - pour the mixture in a hot pan.
  2. Add Danny’s Cottage Cheese onto the eggs in the pan and fold, serve when cooked! 
  3. For the side, spread some of Danny’s Strawberry Jam on your toast and sprinkle Danny’s cottage cheese on top! Your breakfast will not only be fancy and full of nutritions, but it will also be ready in minutes.