Thursday, May 22, 2014

Mid-May Update

Madison has another Korean food option. This time its street food from one of the many food carts downtown. The Bulgogi Korean Taco cart can be found on the Capital Square near Walgreens (15 E Main St). My boss tried it recently and said it was very good. Check it out next time you are downtown and looking for something to eat.

Hey Ladies, the next Mom's Night Out will be June 18th at 6:30 pm at K-Peppers. If you want to go, please RSVP to Suzanne at by June 17th. Check out K-Peppers new menu here:

Our annual FTKA picnic will be July 13th from 4-6pm at Wingra Park. Bring the family, blanket and whatever picnic food that you would like to have. This is a very casual event. We bring our own picnic food and enjoy time with family and friends. We hope to see you all there. 

Save the date for the 4th annual FTKA campout!
We have reserved a group site at Lake Kegonsa State Park in Stoughton on September 19th and 20th. Join us for the weekend or for the day. More details to come! If you are interested in joining us please email Yvonne Onsager at:
Join us for the weekend or for the day. More details to come!

FTKA can now accept dues payments via Paypal!
Here's the information you need to know:
email address to enter, under the "send money" tab:
please mark, "I am sending money to family and friends" so there are no fees assessed.
If you have questions about submitting your payment via paypal please contact Michelle at the following email address.

If you’ve ever grown Kale in your garden, you know it can be prolific. Here is an easy Korean chicken and kale stir fry recipe originally published on the blog Korean Bapsang.
Dak Kale Bokkeum
2 - 3 servings
4 skinless, boneless chicken thighs (about 1 pound)
8 ounces kale
6 ounces fresh mushrooms (white, crimini, or shiitaki)
3 tablespoons soy sauce
1 tablespoon lemon juice
1-1/2 tablespoons sugar
1 tablespoon minced garlic
1 tablespoon sesame oil
pinch black pepper
1 teaspoon sesame seeds
1/4 teaspoon crushed red pepper (optional)
1 tablespoon canola or vegetable oil for stir-frying
Combine the sauce ingredients
Cut the chicken into bite size pieces. Season with 3 tablespoons of the sauce. Marinate while preparing the vegetables.
Tear the kale off the stems into small pieces. Discard thick stems. Rinse thoroughly and drain completely or pat dry. Give the mushrooms a quick rinse and cut into quarters (or halves if small)
Heat a large non-stick skillet or wok over high heat with a tablespoon of the canola or vegetable oil. Add the chicken pieces and stir fry until they are no longer pink, 2 - 3 minutes. The chicken does not need to be cooked through at this point
Add the kale, mushrooms and the remaining sauce. Continue to stir-fry until the chicken is cooked through and the kale and mushrooms are softened, 4 - 5 minutes. Serve hot on top of rice or with a separate bowl of rice.
A couple of things to note: I doubled the recipe, so had to add the kale handful by handful as I stirred the other ingredients because it needed to wilt down some to fit in the pan. I doubled the recipe and froze half – it freezes very well.
Recipe submitted by Suzanne Stute