There are a few recipes I have been wanting to post for a while, but just haven't so here they are...
OATMEAL BARS
When you
have a sweet tooth and want to stay on track, here’s a nice treat.
Sugar is NOT
an added ingredient.
3 mashed
Bananas
1/3 cup
Apple Sauce
2 cups Oats
¼ cup Almond
Milk
½ cup
Raisins (optional)
½ cup
Craisins (optional)
1 tsp. Vanilla
1 tsp.
Cinnamon
Bake at
350°F for 25-30 min. Let cool, then cut
into desired bar size.
BULGOGI (Korean BBQ
Beef)
Yield: 4 to
6 servings
Prep Time:
15 minutes, plus marinating time
Cook Time: 5
minutes
INGREDIENTS
1 1/2 cups water
1 1/2 cups beer
2 cups soy
sauce
2 cups white
sugar
½ cup sesame
oil
2 Tbsp. minced garlic
½ Tbsp.
garlic powder
1 tsp. ground ginger/powder
½ Tbsp.
onion powder
pinch
Korean red pepper flakes, plus more for garnish
2 pounds rib
eye steaks, thinly sliced crosswise into ⅛-inch slices
2
Tbsp. vegetable oil
Thinly
sliced scallions, for garnish
Toasted
white and black sesame seeds, for garnish
Steamed
white rice, for serving
Kimchi, for
serving
DIRECTIONS
Note: Sprinkle meat with baking soda and let sit for 1 hour or so. Rinse well then proceed...
1. In a
large bowl, whisk together the water, soy sauce, sugar, sesame oil, garlic and
onion powders and Korean red pepper flakes until the sugar has dissolved. Add the sliced rib eye and let marinate for 1
hour.
2. In a
large cast-iron pan, heat the vegetable oil over high heat. Drain the meat, discarding the marinade.
Working in batches, cook the meat, flipping once, until caramelized and golden,
1 minute per side.
You can also
grill the meat for a smokier flavor. Transfer to a platter.
4. While meat is cooking, reduce marinade for ~10 minutes to serve over dish.
3. Garnish the bulgogi with the scallions,
sesame seeds and more pepper flakes, then serve with steamed rice and kimchi.
I have had Bulgogi on many occasions, beef sliced thin and piled over rice. This recipe uses larger pieces of meat and in my opinion is much more satisfying. The marinade can also be used for Korean Short Ribs.
Looking for a quick, one pan, weeknight meal that's versatile enough to use many different types of meat and found the following:
SMOTHERED PORK CHOPS
Serves: 4
You can also
use skinless chicken thighs for this.
INGREDIENTS
•4 bone-in
pork loin chops, 1 inch thick
•salt &
fresh ground pepper
•1 Tbsp.
olive oil
•1 Tbsp.
butter
•1 large
sweet onion, sliced
•3 cloves of
garlic, minced
•2 cups
sliced mushrooms
•2 Tbsp.
flour
•1 tsp.
dried thyme
•1 cup
chicken broth
•¼ cup water
•¼ cup white
wine (see notes)
•¼ cup heavy
cream
•¼ cup sour
cream
•2 green
onions, chopped
Instructions
1. In a
heavy ceramic skillet, heat up 1 Tbsp. olive oil over medium-high heat.
2. Season
the pork chops generously with salt and fresh ground pepper on both sides.
3. Add the
pork chops to the skillet and sear on both sides, about 3 minutes per side.
4. Remove
the chops and transfer them to a plate.
5. To the
same skillet melt 1 - 2 Tbsp. butter.
6. Add the
sliced onion, minced garlic and sliced mushrooms and cook until soft and the
moisture from the mushrooms has cooked off.
7. Add the
dried thyme and flour to the onion mixture and cook for 1 minute.
8. Stir in
the chicken broth, water and wine and simmer until the sauce thickens. Make
sure to scrape up and stir in all the good brown bits from the bottom of the
skillet.
9. Stir in
the heavy cream and sour cream.
10. Add the
pork chops and simmer for about 10 - 15 more minutes, or until the chops are cooked
thoroughly.
11. Sprinkle
with the chopped green onions and serve over rice or pasta (egg noodles or fettuccine noodles).
