Wednesday, March 21, 2012
Saturday, March 17, 2012
Bulgogi (Korean BBQ Beef)
Active time: 30 mins, Ready in: 1 hr 30 mins
Ingredients
2 pounds thinly sliced beef (rib eye or top sirloin)*
3 scallions cut into 2-inch pieces
1 small onion thinly sliced
10 mushroom caps sliced
6 Tablespoons soy sauce
2 Tablespoon lemon juice
2 Tablespoon brown sugar
2 Tablespoon honey (or 1-1/3 more tablespoons brown sugar)
2 Tablespoon rice wine (or mirin)
2 Tablespoon minced garlic
2 teaspoon grated ginger
2 Tablespoon sesame oil
pinch black pepper
2 teaspoon sesame seeds
Directions
Purchase pre-sliced bulgogi meat at any Korean market. Pay a little more to get good quality meat. If cutting the beef at home, partially freeze for about an hour to firm it up for easier slicing. Cut across the grain into about 1/8-inch thick slices
Mix all the marinade ingredients in a large bowl. If using packaged pre-sliced meat, separate the slices. Add the meat and vegetables to the marinade and toss gently to combine everything well. Marinate the meat for about an hour. Grill over charcoal or a smoked wood fire or pan fry in a skillet over high heat until slightly caramelized. (Preheat and lightly oil with sesame oil before adding the meat. If pan frying, do not crowd the skillet.)
Recipe found on eating and living. Marinade from their chicken bulgogi.
*1.3 lb is sufficient for 3 servings
2 pounds thinly sliced beef (rib eye or top sirloin)*
3 scallions cut into 2-inch pieces
1 small onion thinly sliced
10 mushroom caps sliced
Marinade
2 Tablespoon lemon juice
2 Tablespoon brown sugar
2 Tablespoon honey (or 1-1/3 more tablespoons brown sugar)
2 Tablespoon rice wine (or mirin)
2 Tablespoon minced garlic
2 teaspoon grated ginger
2 Tablespoon sesame oil
pinch black pepper
2 teaspoon sesame seeds
Directions
Purchase pre-sliced bulgogi meat at any Korean market. Pay a little more to get good quality meat. If cutting the beef at home, partially freeze for about an hour to firm it up for easier slicing. Cut across the grain into about 1/8-inch thick slices
Mix all the marinade ingredients in a large bowl. If using packaged pre-sliced meat, separate the slices. Add the meat and vegetables to the marinade and toss gently to combine everything well. Marinate the meat for about an hour. Grill over charcoal or a smoked wood fire or pan fry in a skillet over high heat until slightly caramelized. (Preheat and lightly oil with sesame oil before adding the meat. If pan frying, do not crowd the skillet.)
Recipe found on eating and living. Marinade from their chicken bulgogi.
*1.3 lb is sufficient for 3 servings
Friday, March 9, 2012
Green Bean Pasta Salad with Lemon-Thyme Vinaigrette
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| Total prep & cook time 35 minutes |
Ingredients
12 ounces uncooked casarecce pasta Penne pasta may be substituted.
1/2 pound haricots verts (tiny green beans), cut in half lengthwise
1 tablespoon fresh thyme
5 teaspoons lemon zest, divided
1/4 cup finely chopped roasted, salted pistachios Or any other nut you have in your pantry
2 tablespoons Champagne vinegar
1 tablespoon minced shallots
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon freshly ground pepper
5 tablespoons olive oil
1 1/2 cups loosely packed arugula
Toppings: roasted, salted pistachios; Parmesan cheese
Preparation
1. Cook pasta according to package directions, adding green beans to boiling water during last 2 minutes of cooking time; drain. Rinse pasta mixture with cold running water; drain well.
2. Place pasta mixture, thyme, and 3 tsp. lemon zest in a large bowl; toss gently to combine.
3. Whisk together pistachios, next 5 ingredients, and remaining 2 tsp. lemon zest in a small bowl. Add oil in a slow, steady stream, whisking constantly until blended. Drizzle over pasta mixture. Add arugula, and toss gently to coat. Serve with desired toppings.
May give you garlic breath...
Barbara Lauterbach, Southern Living MARCH 2012 Issue.
Monday, February 20, 2012
Quinoa and Brown Rice Bowl with Vegetables, Shrimp & Thai Chili Sauce
Recipe adopted from Food & Wine Tahini Lemon Quinoa, Brown Rice dish.
INGREDIENTS
1 cup long-grain brown rice
1 cup red quinoa
1/4 cup extra-virgin olive oil
1 small onion, finely diced
1 carrot, sliced crosswise 1/4 inch thick
1/4 pound shiitake mushrooms, stems discarded and caps thinly sliced
1 small zucchini, halved lengthwise and sliced crosswise 1/4 inch thick
Salt
1 head of broccoli—stems peeled and sliced into coins, heads cut into small florets
One 12-ounce bunch kale, large stems discarded
1 ripe avocado, cut into 1/2-inch dice
1 cup mung bean sprouts
SAUCE for original recipe Instead of this sauce, I used an Asian Sweet Chili sauce
1/4 cup tahini, at room temperature
1/2 cup fresh lemon juice
2 garlic cloves, minced
2 tablespoons warm water
1/4 teaspoon crushed red pepper
DIRECTIONS
In a medium saucepan, cover the brown rice with 2 inches of water and bring to a boil. Cover and cook over low heat until the rice is just tender, about 40 minutes. Drain and return the rice to the saucepan; keep covered.
Meanwhile, in a small saucepan, combine the quinoa with 2 cups of water and bring to a boil. Cover the saucepan and simmer over low heat until the quinoa is tender and all of the water has been absorbed, 20 minutes.
In a medium skillet, place the shrimp & asian sauce and simmer until cooked.
In a large skillet, heat 2 tablespoons of the oil. Add the onion and cook over moderate heat until translucent, about 4 minutes. Add the carrot and cook until starting to soften, about 3 minutes. Add the shiitake, cover and cook until tender, about 4 minutes. Add the zucchini, season with salt and cook, stirring a few times, until tender, about 3 minutes. Transfer to a bowl.
Add the remaining 2 tablespoons of oil to the skillet. Add the broccoli, cover and cook over moderate heat, stirring a few times, until deep green, 5 minutes. Add the kale, cover and cook, stirring a few times, until the broccoli and kale are just tender, 4 minutes. Season with salt. Stir in the other vegetables.
In a small bowl, whisk the tahini with the lemon juice, garlic, warm water and crushed red pepper. Season with salt.
Transfer the brown rice and quinoa to bowls. Top with the cooked vegetables, diced avocado and bean sprouts. Serve, passing the tahini sauce at the table.
NOTES
One Serving 500 cal, 22 gm fat, 2.9 gm sat fat, 69 gm carb, 10 gm fiber, 15 gm protein.
INGREDIENTS
1 cup long-grain brown rice
1 cup red quinoa
1/4 cup extra-virgin olive oil
1 small onion, finely diced
1 carrot, sliced crosswise 1/4 inch thick
1/4 pound shiitake mushrooms, stems discarded and caps thinly sliced
1 small zucchini, halved lengthwise and sliced crosswise 1/4 inch thick
Salt
1 head of broccoli—stems peeled and sliced into coins, heads cut into small florets
One 12-ounce bunch kale, large stems discarded
1 ripe avocado, cut into 1/2-inch dice
1 cup mung bean sprouts
SAUCE for original recipe Instead of this sauce, I used an Asian Sweet Chili sauce
1/4 cup tahini, at room temperature
1/2 cup fresh lemon juice
2 garlic cloves, minced
2 tablespoons warm water
1/4 teaspoon crushed red pepper
DIRECTIONS
In a medium saucepan, cover the brown rice with 2 inches of water and bring to a boil. Cover and cook over low heat until the rice is just tender, about 40 minutes. Drain and return the rice to the saucepan; keep covered.
Meanwhile, in a small saucepan, combine the quinoa with 2 cups of water and bring to a boil. Cover the saucepan and simmer over low heat until the quinoa is tender and all of the water has been absorbed, 20 minutes.
In a medium skillet, place the shrimp & asian sauce and simmer until cooked.
In a large skillet, heat 2 tablespoons of the oil. Add the onion and cook over moderate heat until translucent, about 4 minutes. Add the carrot and cook until starting to soften, about 3 minutes. Add the shiitake, cover and cook until tender, about 4 minutes. Add the zucchini, season with salt and cook, stirring a few times, until tender, about 3 minutes. Transfer to a bowl.
Add the remaining 2 tablespoons of oil to the skillet. Add the broccoli, cover and cook over moderate heat, stirring a few times, until deep green, 5 minutes. Add the kale, cover and cook, stirring a few times, until the broccoli and kale are just tender, 4 minutes. Season with salt. Stir in the other vegetables.
In a small bowl, whisk the tahini with the lemon juice, garlic, warm water and crushed red pepper. Season with salt.
Transfer the brown rice and quinoa to bowls. Top with the cooked vegetables, diced avocado and bean sprouts. Serve, passing the tahini sauce at the table.
NOTES
One Serving 500 cal, 22 gm fat, 2.9 gm sat fat, 69 gm carb, 10 gm fiber, 15 gm protein.
Monday, January 9, 2012
Kale & Shrimp W/French Lentils
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| Servings: 2.5 Prep Total: 35 Mins |
* 1 cup green french lentils
* 1 pound shrimp, peeled (1/2 bag, defrosted)
* 1 bunch kale, ends trimmed and cut into ribbons
* 1 cup cherry tomatoes, halved or quartered
* 2 cloves garlic, minced (or 1)
* 2 Tbs. Herbs De Provence (dried thyme, dried savory, dried majoram, dried rosemary, and dried lavender flowers)
* 1 pinch crushed red pepper
* 3 Tbs. extra-virgin olive oil
* juice from half a lemon
* 1/4 cup dry white wine (or red if it's all you have at home)
* fresh parsley, chopped for garnish
* 1/2 tsp coarse salt
* 1/2 tsp freshly ground pepper
Directions: Cook the lentils in boiling water until tender, 25 minutes. Drain, if necessary.
On a plate, toss the shrimp with the Herbs De Provence and crushed red pepper.
Heat 2 Tbs oil in a medium skillet over medium-high. Arrange the shrimp in a single layer and sear for 2 minutes. Flip and sear 30 more seconds. Remove from pan and set aside.
Add the wine and deglaze the pan. Scrap up the good browned bits on the bottom of the pan. Once the liquid has mostly absorbed, add the garlic and bloom for 30 seconds. Add the kale and cherry tomatoes; saute until wilted, 1 minute.
To the pot with the lentils, add the kale mixture and seared shrimp. Taste and season with salt and pepper, accordingly. Drizzle with remaining oil and spritz with lemon. Toss together and serve with the parsley as garnish!
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