Korean Beef

Korean Beef

One of my family's favorite ground beef recipes is Korean Beef. We love the flavor combos of soy sauce, sesame oil, ginger and garlic. I make it with 80/20 ground beef, but any kind will do.  The recipe is comparable with garlic powder and dried ginger vs fresh garlic cloves and fresh ginger, so don't worry if you don't have the fresh ingredients!  Sometimes I don't have green onions, but that actually does impact the flavor, but in a pinch, leave it out. Lastly, it won't taste like Korean Beef without the sesame oil.  You will find it next to the soy sauce on your store's international aisle.

We serve our Korean Beef over white rice, but brown rice or cauliflower rice would be tasty, too.

Ingredients:

1 tablespoon of olive oil or vegetable oil

1 bunch of green onions (scallions) diced, white and green parts separated

1/2 cup of soy sauce (low sodium, gluten free or coconut aminos all work)

2 tbs sesame oil  

3 garlic gloves, minced or two teaspoons of garlic powder

1 tablespoon grated fresh ginger or two teaspoons of dried ginger

1 tsp of Sriracha

2 lbs of ground beef

2 tablespoons sesame seed (For topping)

Directions:

Heat oil in a large skillet over medium heat while you chop the green onions.  Add the white parts to -the pan and saute for one minute. Add the ground beef and cook for 7-8 minutes or until brown, breaking up the larger pieces.  

Add the soy sauce, sesame oil, garlic, ginger and sriracha to the skillet. Stir and reduce heat to low. Simmer for 5-7 minutes.

Serve over your choice of rice and top with the sesame seeds and green onions.

Yields four servings.

This recipe is an adaptation from the cookbook The Best Grain-Free Family Meals by Laura Fuentes.

Yummy Grilled Chicken with Julienned Veggie Salad

Prep time: 35 minutes
Cook Time:  25 minutes
4 Servings

Veggie Salad

3 Tbl olive oil
1 Tbl white wine vinegar
1/4 tsp salt
1/8 tsp black pepper
1 small garlic clove, finely chopped
1/2 small red bell pepper, julienne sliced
1/2 small yellow bell pepper, julienne sliced
1/2 carrot, julienne sliced
1 Granny Smith apple, julienne sliced

Chicken

6 Tbl olive oil
6 Tbl lemon juice
2 tsp herbs finnes
1/2 tsp salt
1/2 tsp black pepper
2 cloves of garlic, finely chopped
4 boneless, skinless chicken breasts, cut into strips if desired
1/2 cup of walnuts

1.  In a medium bowl, mix the olive oil, vinegar, salt, pepper, and garlic.  Add remaining ingredients and toss to coat. Cover and refrigerate.

2. In a 12 x 18 (2 quart) glass baking dish or a large plastic container with a lid, mix all the chicken ingredients besides chicken and walnuts.  Place chicken in the marinade, toss to coat. Cover and refrigerate for 1 hour to marinate.

3. Heat grill, can use Foreman Grill.  Remove chicken from marinade, reserve marinade. Place chicken on the grill, cook for about 10-15 minutes, turn over and brush with marinade.  Cook until juice of chicken is clear (165 degrees F).  Discard remaining marinade.

4.  To serve, place chicken on serving plate, top with 1/2 cup veggie salad and sprinkle with walnuts.


Nutritional Info
1 serving Calories 440 (calories from fat 280); total fat 31 g (saturated fat 4.5 g, trans fat 0g);
cholesterol 75 mg; sodium 670 mg; total carbohydrates 10 g (dietary fiber 3g) Protein 29 g

Adapted from Betty Crocker Living with Cancer Cookbook,

Pampered Chef Apple Crisp

 

5	Granny Smith apples
1	package (9 ounces) yellow cake mix
2	tablespoons sugar
1	tablespoon ground cinnamon
1/4	cup butter or margarine, melted
1/2	cup chopped nuts
	Vanilla ice cream or thawed, frozen whipped topping (optional) Directions: Preheat oven to 350°F. Peel, core and slice apples using Apple Peeler/Corer/Slicer. Cut apples in half using Utility Knife. Place apples in Deep Dish Baker. Combine cake mix, sugar, cinnamon, butter and nuts in Classic Batter Bowl. Mix until crumbly using Classic Scraper. Sprinkle mixture evenly over apples. Bake 35-40 minutes or until apples are tender. Serve warm with ice cream or whipped topping, if desired. Yield: 10 servings Nutrients per serving: Calories 240, Total Fat 12 g, Saturated Fat 3.5 g, Cholesterol 15 mg, Carbohydrate 33 g, Protein 2 g, Sodium 210 mg, Fiber 2 g

Buttermilk Pancakes

I made these yesterday morning and they were delicious:

http://smittenkitchen.com/2007/03/again-with-the-pining/

Rich Buttermilk Waffles
Adapted from How to Cook Everything, Mark Bittman

Serves 4 to 6

2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons sugar
1 1/2 teaspoons baking soda
1 3/4 cups buttermilk* or 1 1/2 cups sour cream or plain yogurt thinned with 1/4 cup milk
2 eggs, separated
4 tablespoons (1/2 stick butter, melted and cooled)
1/2 teaspoon vanilla extract
Canola or other neutral oil for brushing on waffle pan (Deb note: Pam works great!)

Combine the dry ingredients. Mix together the buttermilk, sour cream or yogurt and the egg yolks. Stir in the butter and vanilla.

Brush the waffle iron lightly with oil and preheat it. Stir the wet into the dry ingredients. Beat the egg whites with the whisk or electric mixer (spotlessly clean ones work best) until they hold soft peaks. Stir them gently into the batter.

Spread a ladleful or so of batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron. Serve immediately or keep warm for a few minutes in a low oven.

* The buttermilk can be substituted with 1 1/4 cups of milk at room temperature, mixed with two tablespoons white vinegar, left to clabber for 10 minutes.

Vegan Chili

Ingredients

1 tablespoon olive oil
1 onion, chopped
2 bay leaves
1 teaspoon ground cumin 2 tablespoons dried oregano
1 tablespoon salt

(optional) 2 stalks celery, chopped 2 green bell peppers
1 jalapeno peppers, chopped 3 cloves garlic, chopped 2 (4 ounce) cans chopped green chile peppers, drained 2 (optional)
(12 ounce) packages vegetarian burger crumbles 3
(28 ounce) cans whole peeled tomatoes, crushed
1/4 cup chili powder
1 tablespoon ground black pepper
1 (15 ounce) can kidney beans, drained 1 (15 ounce) can garbanzo beans, drained 1 (15 ounce) can black beans

Directions
Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.
Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes.

Baked Oatmealo ok o

Our family really enjoys this baked oatmeal. To serve, with some fruit- raspberries and strawberries are great on it! 

 3 cups oatmeal 

1/2 cup brown sugar / granulated sugar works fine if you run out of brown sugar 

1/2 cup butter or oil 

2 cups milk 

2 teaspoons baking powder 

1 teaspoon salt

 1 tsp. vanilla

2 tbls cinnamon 

1/4 nutmeg 

1/8 cloves 

Preparation:Preheat oven to 375 degrees Farenheit. Mix all ingredients together and pour into 13 x 9 inch buttered pan. Bake at 375 degrees for 25 minutes.

Sweet Potato Fries

Oven Baked Sweet Potato Fries

4-5 sweet potatoes
1/4 cup canola oil
1/2 tsp kosher salt
1/2 tsp paprika
1/4 tsp cinnamon

Preheat oven to 425 degrees. Peal the sweet potatoes. Cut into strips that are about 1/2 inch wide on each side.
Place the sweet potatoes into a plastic container. Add oil, salt, paprika and cinnamon. Seal the container and shake well to thoroughly coat the fries. Spread the potatoes out onto the baking sheet in a single layer.
Cook for 30 minutes, turning every 10 minutes. Transfer immediately to a paper towel lined plate and serve warm.

Make Ahead Meatballs

Make Ahead Meatless-Meatballs

1 pound protein crumbles
1 medium onion, chopped (1/2 cup)
1/3 cup dry bread crumbs (any flavor)
1/4 cup milk
1 egg
1 teaspoon salt
1/8 teaspoon pepper


1 cup chili sauce
1/2 cup cold water
1 jar (12 ounces) tomato pasta sauce (any variety)
1 teaspoon yellow mustard

1.Heat oven to 400ºF.

2.Mix protein crumbles, onion, bread crumbs, milk, egg, salt and pepper. Shape mixture into thirty 1-inch balls. Place in ungreased rectangular pan, 13x9x2 inches.

3.Bake uncovered about 15 minutes or until no longer pink in center and juice is clear. (To serve immediately, continue as directed in step 5--except decrease simmer time to 15 minutes.)

4.Place meatballs on ungreased cookie sheet. Freeze uncovered about 20 minutes or until firm. Place partially frozen meatballs in heavy plastic bag or freezer container. Seal, label and freeze no longer than 3 months.

5.About 25 minutes before serving, mix chili sauce, water, pasta sauce and mustard in 2-quart saucepan. Add meatballs. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer about 20 minutes or until meatballs are hot.

Tips:

Partially freezing the meatballs before putting them in a plastic bag ensures that the meatballs won’t stick together and lose their shape when thawed.

These meatballs don’t have to look the same the second time around. Crumble leftovers and stir into chili, pasta sauce or a sloppy joe or taco mix

Chicken Sauté with Pear and Ginger

I love this recipe, it tastes wonderful and is easy to make; we ate this again tonight:

bunch green onions

4 boneless skinless chicken breast halves

1/4 teaspoon salt

1/8 teaspoon freshly ground pepper

2 teaspoons canola oil

3 tablespoons cider vinegar

2 tablespoons sugar2/3 cup dry white wine, or pear or apple juice

2 tablespoons minced fresh ginger

1 1/3 cups reduced-sodium chicken broth

2 large firm ripe Anjou or Red Bartlett pears, peeled, cut lengthwise into 8 wedges

1 tablespoon cornstarch

1 tablespoon water

1. Chop white portion of green onions; place in small bowl. Chop 1/4 cup of the green portion; reserve for garnish. (Store remaining green onion tops in refrigerator for another use.)

2. Sprinkle chicken with salt and pepper. Heat oil in large nonstick skillet over medium-high heat until hot. Add chicken; cook 8 to 10 minutes or until lightly browned and no longer pink in center, turning once. Place on plate.

3. Add vinegar and sugar to skillet; stir to dissolve sugar. Cook 30 to 60 seconds, swirling skillet, or until syrup turns dark amber. Add wine, green onion whites and ginger; bring to a boil. Cook 1 minute. Add broth and pears; return to a boil. Cook 5 minutes or until pears are tender, turning occasionally.

4. In small bowl, stir together cornstarch and water; whisk into sauce. Cook, whisking constantly, 30 seconds or until slightly thickened. Reduce heat to low; return chicken and any accumulated juices to skillet. Gently simmer 1 to 2 minutes or until chicken is heated through. 5. Place chicken on serving platter; surround with pear slices. Drizzle with sauce; garnish with reserved green onion.

4 servings PER SERVING: 260 calories, 6 g total fat (1.5 g saturated fat), 27.5 g protein, 23 g carbohydrate, 60 mg cholesterol, 375 mg sodium, 2.5 g fiber

Glazed Gingerbread Cake

Glazed Gingerbread Cake

Ingredients
3 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1-1/2 teaspoons ground ginger
1 teaspoon baking powder
1 teaspoon baking soda
1 cup shortening
1/2 cup packed brown sugar
2 eggs
1 cup mild-flavored molasses
1 cup water
1 cup sifted powdered sugar
1/4 teaspoon vanilla
Lemon juice
Crystallized ginger strips (optional)

Directions
1. Preheat oven to 350 degree F. Grease a 10-inch fluted tube pan; set aside.
2. Stir together flour, cinnamon, ground ginger, baking powder, and baking soda in a large mixing bowl; set aside.
3. Place shortening in another large mixing bowl; beat with an electric mixer on medium speed for 30 seconds. Add brown sugar; beat until fluffy. Add eggs and molasses; beat for 1 minute. Add flour mixture and water alternately to egg mixture, beating on low speed after each addition until combined. Pour batter into prepared pan.
4. Bake in preheated oven for 50 to 55 minutes or until a wooden toothpick inserted near the center comes out clean. Cool for 30 minutes in pan on a wire rack. Remove from pan and cool completely.
5. Combine powdered sugar, 1/4 teaspoon vanilla, and 1 tablespoon lemon juice in a mixing bowl. Add additional lemon juice, if necessary, for drizzling consistency. Drizzle over cake. If desired, garnish with crystallized ginger strips. Makes 12 to 16 servings.

Gingerbread Muffins- I want to try these soon!

Gingerbread Muffins
Ingredients

2 1/2 cups flour
1/2 cup sugar
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves (optional)
1/2 cup Crisco® Light Olive Oil
1/2 cup dark molasses
2 large eggs
3/4 cup buttermilk
1 (16 oz.) container Pillsbury® Vanilla Frosting OR Pillsbury® Lemon Frosting

Directions
HEAT oven to 400°F. Coat 12 muffin cups lightly with no-stick cooking spray.
COMBINE flour, sugar, baking soda, salt, cinnamon, ginger and cloves in large mixing bowl. Whisk together olive oil, molasses, eggs and buttermilk in small bowl. Stir liquids into flour mixture just until moistened. Divide batter evenly into prepared muffin cups, about 3/4 full.
BAKE 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool on rack 10 minutes. Remove from pan and cool completely.

Did you know?

Did you know that Red Velvet Cake was originally red due to a chemical reaction between the cocoa powder and vinegar?

Now, most bakers add red food coloring.

Gingerbread Pancakes- yummo

Gingerbread Pancakes

Ingredients
2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2 eggs, slightly beaten
1-1/4 cups buttermilk
1/3 cup molasses
1/3 cup strong coffee
3 tablespoons cooking oil

Directions
1. In a mixing bowl combine flour, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt. In another mixing bowl combine eggs, buttermilk, molasses, coffee, and oil. Add to flour mixture. Stir just until combined but still slightly lumpy.
2. Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across the surface. For each pancake, pour about 1/4 cup batter onto the hot griddle. Spread batter into a circle about 4 inches in diameter.
3. Cook over medium heat until pancakes are golden brown, turning to cook second sides when pancake surfaces are bubbly and edges are slightly dry (about 1 to 2 minutes per side). Serve immediately or keep warm in a loosely covered ovenproof dish in a 300 degree F oven. If desired, Makes 16 pancakes.

Coriander and Mustard Seed Chicken

I made this again tonight, and I remembered that
this is probably my favorite chicken recipe :)
This recipe is so easy but is very delicious!

Ingredients~

4 chicken breasts or 8-10 chicken tenders
1 tlbs oil- olive or canola, really doesn't matter
2 shallots- or any onion will do, 1 small yellow or red onion
2 tsps coriander seeds (whole seeds)
2 tlbs mustard seeds (whole seeds)
1/4 cup of dry white cooking wine, or red cooking wine, whatever you have handy
1/4 cup water
1 tlbs of apple jelly or apricot jelly
1 tlbs of chopped fresh cilantro (optional)

Directions~
Season chicken with salt and pepper, heat oil in skillet and brown chicken on both sides, about 6 minutes on each side. Remove chicken to a plate.
Cook shallots or onions until carmelized, about 5 minutes. Then add mustard seeds, coriander seeds, wine, water, and bring to a boil.

Return the chicken to the skillet and simmer covered until cooked through, about 20 minutes.

Add jelly and cilantor, stir until jelly is melted. I normally remove the chicken from the skillet, then add the jelly so it is easier to mix, then spoon mixture over the chicken.

Icing for Cookies

I want to try this sugar cookie recipe, today we made gingerbread cookies (we cheated, from a a package that Granny gave us), this icing was good on the cookies! We decorated our cookies with Mike and Ikes that we cut in two!

Powdered Sugar Icing

In a small bowl, combine 2 cups powdered sugar and 1 teaspoon vanilla. Stir in 3 tablespoons milk. Stir in additional milk, 1 teaspoon at a time, until icing reaches spreading consistency. If desired, tint with paste food coloring. Place inside of a plastic sandiwhich bad and cut a small piece from the corner to pipe onto cookies.

Sugar Cookie recipe

Ingredients
2/3 cup butter, softened
3/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 tablespoon milk
1 teaspoon vanilla
2 cups all-purpose flour


Directions
1. Preheat oven to 375 degrees F. In a large bowl, beat butter with an electric mixer on medium to high speed 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. If necessary, cover and chill about 30 minutes or until dough is easy to handle.
2. On a lightly floured surface, roll half of the dough at a time until 1/4 inch thick. Using a 4-1/2- to 6-inch cookie cutter, cut dough into desired shapes. Place 1 inch apart on an ungreased cookie sheet.
3. Bake for 8 to 9 minutes or until edges are firm and bottoms are very lightly browned. Transfer to a wire rack; cool.
4. If desired, prepare Powdered Sugar Icing. Spread and/or pipe the icing (if using) onto cookies. If desired, top iced cookies with sprinkles and/or candies. Makes 14 to 16 cookies.

Other options:

Candy Windowpane Cutouts

Prepare as directed, except roll dough until 1/8 inch thick and use a 2-1/2-inch cookie cutter to cut dough into desired shapes. Place on a foil-lined cookie sheet. Cut small shapes out of the cutouts' centers. Finely crush 3 ounces hard candy (about 1/2 cup). Fill each center cutout with candy. Bake for 7 to 8 minutes; cool cookies on foil. Makes about 36 cookies.

Sugar Cookie Pizza

Prepare dough as directed. Spread into an ungreased 12-inch pizza pan. Bake for 18 to 20 minutes or until edge is firm but not brown. Cool in pan on a wire rack. Frost with homemade or canned cream cheese frosting and decorate with candy-coated milk chocolate pieces or other small candies. Use a pizza cutter to cut cookie into wedges. Makes 16 cookie wedges.

Meatless Chili for Chili Dogs

We ate this tonight over hot dogs, toasted up the bun with some "butter" on top of the stove, served it with a little mustard or mayo, whichever everyone liked.

1 pound protein crumbles
1/2 cup chopped onion (1 medium)
4 cloves garlic, minced
1 teaspoon Worcestershire sauce
1 15-ounce can tomato sauce
1 15-ounce can red kidney beans, undrained
1 14.5-ounce can diced tomatoes, undrained
3 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Directions
1. In a 3-quart saucepan stir protein crumbles, 1/2 cup chopped onion, and the garlic over medium heat until meat is brown and onion is tender. Drain off fat.

2. Stir in Worcestershire sauce, tomato sauce, undrained beans, undrained tomatoes, chili powder, salt, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes.

A variation:

Cincinnati-Style Chili: Prepare as above, add 1 to 2 tablespoons unsweetened cocoa powder, 1 tablespoon cider vinegar, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground allspice, 1/2 teaspoon ground cumin, and 1/4 teaspoon cayenne pepper with the tomato sauce.

To serve, place 1/2 cup hot cooked spaghetti on each of 4 serving plates; make an indentation in center of each portion. Top each serving with some of the chili, 1 to 2 tablespoons shredded cheddar cheese, 1 to 2 tablespoons chopped onion, and/or 1/4 cup additional kidney beans.

Pumpkin shaped rice krispie treats

Here’s what you need to make Pumpkin Shaped Rice Krispie Treats:
1 package (10.5 oz.) of miniature marshmallows
3 Tbsp. butter / margarine
1/8 tsp. salt
Red and yellow food coloring
6 cups of Rice Krispies cereal
Wax paper
3 Small Tootsie Rolls cut in half
Black decorating gel


1. Melt marshmallows, butter and salt in a saucepan, or in microwave for two minutes
2. Add a few drops of red and yellow food coloring to turn mixture orange.
3. Stir in the Rice Krispies.
4. Scoop the orange mixture onto six separate pieces of wax paper.
5. Wrap the wax paper around the mixture and shape it into six pumpkins.
6. Cool for about a half hour then remove the wax paper.
7. Press a Tootsie Roll half into each pumpkin to create the stem.
8. Decorate the pumpkins with black decorating gel. (We bought black frosting by mistake so make sure you buy the gel because it’s easier to decorate with!)

Basic waffles

Waffles
Prep: 10 minutes Bake: per waffle baker directions


Ingredients
1-3/4 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 eggs
1-3/4 cups milk
1/2 cup cooking oil or butter, melted
1 teaspoon vanilla
1 teaspoon cinnamon (I added this to ours!)
Directions
1. In a medium bowl stir together flour, sugar, baking powder, and salt. Make a well in center of flour mixture; set aside.
2. In another medium bowl beat eggs slightly; stir in milk, oil, and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).
3. Pour 1 to 1 1/4 cups batter onto grids of a preheated, lightly greased waffle baker (use a regular or Belgian waffle baker). Close lid quickly; do not open until done. Bake according to manufacturer's directions. When done, use a fork to lift waffle off grid. Repeat with remaining batter. Serve warm.
4. Makes 12 to 16 (4-inch) waffles
5. Buttermilk Waffles:Prepare as above, except reduce baking powder to 1 teaspoon and add 1/2 teaspoon baking soda. Substitute 2 cups buttermilk or sour milk for the milk.

Nutrition Facts
Calories 180,
Total Fat (g) 11,

Egg Foo Young

My dad used to make this for me when I was little, too. Loved it!

6 eggs
2 brocolli stalks, chopped
1 can of water chestnuts, chopped
1 onion, chopped
1 carrot, peeled and chopped
salt, pepper

Mix all ingredients in a bowl, heat 1 tbls oil in skillet, pour 1/4 cup of mixture and cook until slightly brown, flip, cook other side. Serve with soy sauce.

My Dad's Crepes

When I was little, my favorite food my dad made for me were crepes. They were similar to German pancakes as his family is from Germany, his great grandmother came over from Germany and first settled in Davenport, Iowa. Everyone in the family says I look like her :)

This is a recipe that is as close as I can get to the way my dad made it, I never got to ask him.

Adapted from Gourmet magazine, December 2001

Dad's Crepes:

Ingredients:
margarine (no butter in our house, lactose intolerant family members)
1 cup of (lactose free) milk
3 eggs
pinch of salt
2/3 cup all-purpose flour
2 tbls. sugar

Mix together milk, eggs, salt, flour and sugar in a blender until smooth. Melt margarine in skillet.
Fill half of 1/4 cup measuring cup, pour into skillet, coat skillet with batter, cook until crepe is golden brown, around 1 minute, flip and cook other side until golden. Remove from pan, serve crepes with syrup.