Beef Bulgogi

From Crazy Korean Cooking

Ingredients
3/4 lb beef strips
1/3 c soy sauce
1/3 c sugar
1 c water
1 onion, sliced into crescents
1 green onion, cut into 2 inch pieces
2 cloves garlic, minced
1 tsp sesame oil
pepper
1 tsp sesame seeds, plus more for garnish
1 oz mushrooms, sliced
1 tsp red chili flakes
1 tsp sesame seeds

In a large bowl, mix together soy sauce, sugar, and 1 cup cold water. Add onions, green onions, sugar, garlic, a pinch of black pepper, sesame oil, and sesame seeds. Add the meat, making sure it's completely covered by the marinade. Cover the bowl and keep covered for at least 4 hours.

Add the meat and the onions from the marinade, as well as the mushrooms and chili flakes, to a frying pan and cook on high heat until the meat is just cooked through. Sprinkle sesame seeds on top and serve with rice.

*To substitute pork or chicken, add 1 tsp minced ginger to the marinade

Fried Rice

Serves 4
Adapted from foodnetwork.com

Ingredients:

• 1 1/2 cups long-grain converted white rice, rinsed
• Salt
• 1/4 cup oyster sauce
• 2 tablespoons light Japanese soy sauce
• 3 large eggs, beaten until just blended
• 2 tablespoons peanut or vegetable oil
• 1 cup frozen baby peas, thawed
• 2 cups frozen broccoli
• 1 red pepper, seeded and sliced into 2-inch strips
• 2 or 3 scallions, thinly sliced, including some of the green tops, 1/2 cup
• 2 cups diced store bought roast pork, optional
• Sesame oil, as needed

Preparation

At least 1 day before you plan to make the fried rice, place the rinsed rice in a heavy, medium-sized saucepan. Add 2 cups of cold water and salt to taste. Bring to a boil over high heat. Cover, and cook at a gentle boil until the water has cooked down to the level of the rice. With a spoon (not a fork), stir the rice well. Cover, and reduce the heat to low. Continue to cook for about 15 minutes, or until the rice is tender. Fluff with a fork. Cool to room temperature before covering and refrigerating for 24 hours.

Break up any clumps of the cold rice with your fingers and set aside. In a small bowl, stir together the oyster sauce and soy sauce and set aside.

Coat a large, nonstick skillet with nonstick vegetable spray and set over medium-high heat. When the skillet is hot, add the eggs, swirling them around to make sure they coat the whole bottom of the pan. Cook, without stirring, and adjusting the heat as necessary, until the eggs are firm and cooked through but not yet starting to brown, lifting the skillet and tilting it so that the eggs cook evenly. Slide the eggs onto a plate and when they have cooled, cut into small pieces and set aside.

Return the skillet to the burner and heat the oil over high heat. When it is hot, add the peas, broccoli, bell pepper, and scallions, and cook, stirring constantly, until the scallions are limp. Stir in the rice, sauce mixture, eggs and roast pork until well mixed. Continue to cook, stirring, until the rice is heated through, 1 to 2 minutes. Plate and drizzle with sesame oil, to taste.

Asian Chicken Cabbage Salad

Serves 4
Adapted from Katherine Martinelli

Ingredients

• ¼ cup soy sauce
• ¼ cup mirin (sub white wine vinegar)
• 2 tablespoons water
• 1 teaspoon sesame oil
• 1 tablespoon brown sugar
• 1 tablespoon olive oil
• 1 1/4 lb. boneless, skinless chicken
• ½ large white cabbage, shredded
• 1 large carrot, julienned
• 1 package snow peas, cut in half
• 1 bell pepper, julienned
• 1 cup sliced scallions
• ¼ cup almond slivers, toasted
• 1 package ramen noodles, broken up
• 1 tablespoon sesame seeds, toasted

Directions

1. Put the soy sauce, mirin, water, sesame oil, and brown sugar in a small pot over low heat. Heat, stirring, just until the sugar has fully dissolved. Whisk in the olive oil and set aside to cool.
2. Roast the chicken in the oven set at 350 for 25 minutes, or until no longer pink in the middle. Cut into bite-size pieces.
3. Put the cabbage, carrot, snow peas, pepper, scallions, almond slivers, and uncooked noodles in a salad bowl. Pour half of the dressing over and toss vigorously until every piece of vegetable is coated. Add the chicken and more dressing until the salad is well dressed. The remaining dressing will keep in a sealed container in the fridge for at least 1 week.
4. Garnish with the sesame seeds and serve (salad can be made up to a few hours ahead and refrigerated; simply omit the noodles and toss in just before serving.)

Chicken Tortilla Soup

Based on a recipe by Central Market
Serves 6

Ingredients

• vegetable oil
• 1 small onion, chopped
• 2 cloves garlic
• 8oz can green chiles
• 6 cups chicken broth
• 28 oz can diced tomatoes
• 1 1/2 - 2 lbs chicken, cooked and shredded
• 1/2 cup cilantro, chopped
• 1 cup frozen corn
• 1 tsp ground cumin
• Juice from 1 lime

Toppings

• Monterrey jack cheese, shredded
• 1 avocado, diced
• tortilla chip pieces

Preparation

Heat the oil in a soup pot. Add onion and garlic and cook until soft. Add the remaining ingredients except lime juice and toppings. Simmer over low heat for 30 minutes to an hour. Off the heat. Stir in the lime juice, ladle soup into bowls, and add the toppings.

Sausage Gumbo

From Eating Well Magazine
Serves 8

Ingredients

• 12 ounces hot Italian turkey sausage links, removed from casings
• 2 teaspoons canola oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 teaspoon Cajun seasoning
• 2 tablespoons all-purpose flour
• 4 cups chopped tomatoes
• 4 cups reduced-sodium chicken broth
• 2 1/2 cups frozen chopped okra
• 3/4 cup instant brown rice
• 1 bunch scallions, trimmed and sliced (optional)

Preparation

1. Cook sausage in a Dutch oven over medium-high heat, breaking it up into small pieces with a wooden spoon, until cooked through, about 5 minutes. Transfer to a medium bowl lined with paper towels.
2. Return the pan to medium-high heat and add oil. Add onion and cook, stirring often, until translucent, about 2 minutes. Add garlic and Cajun seasoning and cook, stirring often, until fragrant, about 30 seconds. Add flour and cook, stirring to coat the vegetables, until the flour browns, about 1 minute. Add tomatoes and cook, stirring occasionally, until they begin to release their juices, about 2 minutes. Stir in broth, cover, increase heat to high and bring to a boil.
3. Return the sausage to the pan, along with okra and rice; reduce the heat to a simmer. Cook until the okra is heated through and the rice is tender, about 10 minutes. Serve sprinkled with sliced scallions, if using.

Red Beans & Rice

From Eating Well

INGREDIENTS

• 4 1/3 cups water, divided
• 1 1/2 cups brown basmati rice
• 1/2 teaspoon salt
• 1 tablespoon extra-virgin olive oil
• 1 cup diced onion
• 2 teaspoons minced garlic
• 2 15-ounce cans red kidney beans, or pink beans, rinsed
• 6 ounces sliced Canadian bacon, chopped
• 1/2 cup chopped celery, plus 1 tablespoon finely chopped celery leaves
• 1/2 cup diced green bell pepper
• 1/4-1/2 teaspoon ground chipotle pepper, (see Note) or cayenne pepper
• 
  

PREPARATION

1. Combine 3 1/3 cups water, rice and salt in a large saucepan. Bring to a simmer; reduce heat to low, cover and cook until all the water has been absorbed, about 45 minutes.
2. About 10 minutes before the rice is ready, heat oil in a large skillet over medium-high heat. Add onion and garlic and cook, stirring, until the onion is lightly colored and tender, about 3 minutes.
3. Place 1 cup beans in a small bowl and mash with a fork. Add the mashed and whole beans, the remaining 1 cup water, Canadian bacon, celery, celery leaves, bell pepper and ground chipotle (or cayenne) to taste to the pan. Simmer, stirring occasionally, until the liquid has thickened into a gravy and the vegetables are crisp-tender, about 6 minutes. Serve in shallow bowls, spooned over the rice.

Wheat Berry Black Bean Chili

Makes 4-6 servings
From Eating Well

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, chopped
• 1 large yellow bell pepper,chopped
• 5 cloves garlic, minced
• 2 teaspoons chili powder
• 1 1/2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 2 15-ounce cans black beans, rinsed
• 2 14-ounce cans no-salt-added diced tomatoes, undrained
• 1-2 canned chipotle peppers in adobo sauce, minced (see Tip)
• 2 cups vegetable broth
• 2 teaspoons light brown sugar
• 2 cups Cooked Wheat Berries, (recipe follows)
• Juice of 1 lime
• 1 avocado, diced
• 1/2 cup chopped fresh cilantro

Preparation

1. Heat oil in a Dutch oven over medium-high heat. Add onion, bell pepper, garlic, chili powder, cumin, oregano, salt and pepper, and cook, stirring occasionally, until tender, about 5 minutes. Add beans, tomatoes, chipotle to taste, broth and brown sugar. Bring to a boil over high heat, reduce heat, cover, and simmer for 25 minutes.
2. Stir in cooked wheat berries and heat through, about 5 minutes more. (If using frozen wheat berries, cook until thoroughly heated.) Remove from the heat. Stir in lime juice. Garnish each bowl with avocado and cilantro.

Couscous with Curried Potatoes and Peas

Adapted from vegetariantimes.com
Serves 4-6

• 1 cup Israeli couscous (or other grain)
• 2 medium red potatoes, diced (2 cups)
• 2 Tbs. minced fresh ginger
• 1 Tbs. red curry powder
• 1 cup frozen peas

1. Cook couscous according to instructions.
2. Meanwhile, coat large nonstick skillet with cooking spray. Heat over medium-high heat, and add potatoes. Cook 12 to 13 minutes, or until beginning to brown. Stir in ginger and curry powder, and cook 3 minutes more. Stir in frozen peas, and cook 2 minutes more, or until heated through. Toss potato mixture with bulgur in large serving bowl. Season with salt and pepper, if desired.

Rainbow Stir Fry

Adapted from vegetariantimes.com
Serves 4-6

Serve over brown rice.

• 3 Tbs. frozen orange juice concentrate
• 2 Tbs. hoisin sauce
• 1 Tbs. low-sodium soy sauce
• ½ tsp. chile-garlic sauce
• 2 tsp. toasted sesame oil
• ½ lb. green beans, halved crosswise
• 1 cup thinly sliced purple cabbage
• 1 15-oz. can baby corn, rinsed and drained
• 1 small red bell pepper, sliced (1 cup)
• 1 lb. sliced beef.
• 1 8-oz. can sliced water chestnuts, drained
• 4 green onions, thinly sliced

1. Whisk together orange juice concentrate, hoisin sauce, soy sauce, and chile-garlic sauce in small bowl.
2. Heat oil in large skillet. Add beef and cook until browned. Transfer to plate.
3. Heat oil in wok or large skillet over high heat. Add green beans, and stir-fry 3 minutes. Add 3 Tbs. water; stir-fry 3 minutes more. Add cabbage, baby corn, bell pepper, and water chestnuts; stir-fry 4 minutes. Stir in beef, green onions, and orange juice mixture; cook 1 minute more.

Avocado Salsa Verde

From Z' Tejas

*1 jalapeno, stem removed
*4-5 tomatillos
*2 avocados, diced
*1/2 white onion, chopped fine
*2 tbsp cilantro, minced
*1 tsp kosher salt

Place jalapeno and tomatillos in 3 cups of water in a saucepan with a lid, bring to a boil and boil 1 minute. Drain. Combine tomatillos, jalapeno and salt in a food processor and puree until smooth. Add avocados and blend lightly so it remains chunky. Transfer to a bowl. Add onion and cilantro and serve.

Chicken with Artichokes

Serves 2
From Everyday Food

*chicken breasts for 2, boneless and skinless
*8 sundried tomatoes packed in oil, drained and slivered
*4 scallions, green and white parts separated, thinly sliced
*2 cloves garlic, sliced
*1 cup artichokes packed in water, drained, rinsed and halved
*olive oil
*salt and pepper
*1/2 cup Israeli couscous

Places chicken between two sheets of plastic wrap or wax paper. With a meat mallet of skillet, pound to 1/2" thickness. In a medium skillet, heat oil over medium-high heat. Season chicken with salt and pepper and saute until golden brown and cooked through. Remove.

Bring a small pot of salted water to boil; add couscous. Boil until couscous is tender but still pleasantly chewy, about 10 minutes. Drain and toss with scallion greens.

To pan add garlic, white parts of scallions and 1/2 cup water; bring to a boil. Add artichokes, sundried tomatoes and a bit more oil. Season with salt and pepper. Cook until artichokes are heated through. Spoon over chicken and serve with couscous.

Tomato & Spinach Dinner Strata

Serves 8
From Eating Well Magazine

*olive oil
*1 onion, chopped
*8 oz mushrooms, thinly sliced
*pepper
*salt
*15 oz container part-skim ricotta cheese
*10 oz package frozen chopped spinach, moisture squeezed out
*1/8 tsp nutmeg
*2 cups prepared marinara sauce
*6 slices whole wheat bread
*1 cup mozzarella cheese
*3 large eggs
*1 cup low fat milk
*1/4 cup Parmesan cheese
*2 tbsp parsley, chopped

Coat a 7" x 11" baking dish with cooking spray.

Heat oil in a large skillet. Add onion and cook, stirring often until softened but not browned. Transfer to a bowl. Add more oil and then mushrooms and cook until moisture has evaporated. Transfer to the bowl with the onions, season with salt and pepper.

Combine ricotta, spinach, nutmeg, and pepper in another bowl.

Spoon 1 cup marinara sauce into the prepared baking dish. Break each slice of bread into roughly 4 equal pieces; arrange half the bread on the sauce (the bread doesn't have to completely cover the sauce). Spoon ricotta mixture over the bread. Arrange the remaining bread over the ricotta. Scatter the mushroom mixture over the bread. Top with mozzarella. Spoon the remaining bread over the top. The pan will be very full.

Whisk eggs and milk in a small bowl. Pour the mixture over the casserole, poking gently with the tip of a knife until the egg mixture is evenly distributed and the bread is saturated. Coat a piece of foil with cooking spray on one side and cover the casserole, sprayed side down. Refrigerate at least 2 hours or up to one day.

Preheat oven to 375. Bake the strata, uncovered for 40 minutes. Sprinkle with Parmesan and bake until puffed and golden brown, 10 minutes more. Let stand for 10 minutes. Serve sprinkled with parsley.

Bean and Hominy Potpie

Serves 6
From Eating Well Magazine

Filling
*olive oil
*1 onion, thinly sliced
*3 cloves garlic, minced
*2 jalapeno peppers, seeded and minced
*1 tbsp paprika
*1 tsp ground cumin
*1 tsp dried oregano
*1/4 ground cinnamon
*pinch ground cloves
*3 cups squash, seeded and diced
*14 oz. can crushed tomatoes
*1 cup vegetable broth
*15 oz. can pinto beans, rinsed
*15 oz. can hominy, rinsed
*1/4 tsp salt
*pepper

Topping
*olive oil
*1/4 tsp salt
*8 corn tortillas
*1/2 cup shredded cheddar cheese

Preheat oven to 400.

To prepare filling: heat oil in a large skillet. Add onion and cook until softened. Add garlic and jalapenos, cook 1 minute more. Add paprika, cumin, oregano, cinnamon and cloves; cook, stirring until fragrant, about 1 minute. Add squash, tomatoes and broth; bring to a simmer. Simmer, covered, until the squash is just tender, about 10 minutes. Add beans and hominy. Season with salt and pepper. Transfer to a 2-3 quart baking dish.

To prepare topping: combine 1 tbsp oil and 1/4 tsp salt in a small bowl; brush on both sides of the tortillas. Cut tortillas into 3/4" strips and cut the strips in half. Scatter the tortilla strips over the filling.

Bake the potpie in the center of the oven until the filling is bubbling, 25-30 minutes. Sprinkle cheese on top and return to oven until melted, 1-3 minutes.

Chickpea Burgers

Serves 4
From Eating Well Magazine

*2 tbsp sesame seeds
*1 tbsp ground coriander
*1 tbsp ground cumin
*canola oil
*4 scallions, chopped
*3 garlic cloves, minced
*15 oz. can chickpeas, drained and rinsed
*1 cup cooked brown rice
*2/3 cup wheat germ, divided
*3 tbsp lemon juice
*1/2 tsp salt
*pepper
*4 6-inch whole wheat pita breads, warmed
*tomato, sliced
*baby spinach
*plain yogurt

Heat a small skillet over low heat. Add sesame seeds and toast, stirring 2-4 minutes. Add coriander and cumin; cook until fragrant, 10-20 seconds more. Let cool. Grind in a spice mill or clean coffee grinder; set aside.

Add oil to the pan and heat over medium. Add scallions and garlic, cooking until softened. Set aside. Position rack in upper third of oven and preheat broiler.

Coarsely mash chickpeas in a medium bowl with a potato masher or fork. Stir in rice, 1/3 cup wheat germ, lemon juice, salt, pepper, reserved spice mixture and scallion mixture. Shape mixture into four 3/4" thick patties. Place the remaining wheat germ in a shallow dish and dredge the patties, pressing the wheat germ onto them firmly. Place the patties on a baking sheet with a Silpat and broil for 3 minutes, flip them over and broil 3 minutes more.

Tuck burgers into pitas with tomatoes, spinach and yogurt.

Tuna, Artichoke and Basil Stuffed Potatoes

Serves 4
From Eating Well Magazine

*4 medium russet potatoes, scrubbed
*2 5 oz. can chunk tuna, drained
*3/4 cup Greek yogurt
*1/2 cup plus 2 tbsp chopped fresh basil
*6 oz. jar marinated artichoke hearts, drained and chopped
*2 scallions, chopped
*1 tbsp capers
*salt
*pepper
*3/4 shredded provolone cheese
*1 plum tomato, finely chopped

Pierce potatoes all over with a fork. Microwave, turning once or twice, until soft, about 20 minutes. Meanwhile, combine tuna, yogurt, 1/2 cup basil, artichoke hearts, scallions, capers, salt and pepper in a large bowl. When potatoes are cool enough to handle, carefully cut off the top third. Scoop out the inside and add to the bowl with tuna. Place the potato shells in a microwave-safe dish. Mash the potato and tuna mixture together with a fork. Divide the tuna mixture evenly between potato shells (they will be very stuffed.) Top with cheese. Microwave on high until the filling is hot and the cheese is melted, 2 to 4 minutes. To serve, top each potato with a little tomato and basil.

Beef Chow Fun

Serves 4
Eating Well magazine

*8 oz. wide rice noodles
*1/2 cup dry sherry
*4 tsp black bean-garlic sauce
*1 tbsp soy sauce
*2 tsp brown sugar
*2 tsp cornstarch
*4 tsp sesame oil
*1 tsp minced ginger
*1 bag frozen stir fry vegetables
*1/3 cup water, divided
*8 oz. sirloin steak, cut into thin slices

Fill a large skillet with water and bring to a boil. Add noodles and cook, until just tender. Drain, rinse with cold water and transfer to a large bowl. Wipe the pan dry.

Combine sherry, black bean-garlic sauce, soy sauce, brown sugar and cornstarch in a small bowl; set aside.

Heat 2 tsp oil in the skillet. Add ginger and cook for 30 seconds. Add vegetables and half of the water; cover and cook, stirring occasionally, until the vegetables are tender-crisp. Transfer the vegetables to the bowl with the noodles. Wipe the pan dry.

Heat oil in the skillet. Add the steak and cook, stirring until browned. Stir in the reserved sauce, bring to a boil and then reduce heat. Cook until sauce has thickened slightly. Return noodles and vegetables to the pan along with the remaining water. Cook and toss, coating everything with the sauce until heated through, 2 minutes more.

Pork Cutlets Parmesan

Serves 4
From Everyday Food

*1 lb. pork tenderloin
*2 large egg whites
*1/4 cup breadcrumbs
*1/4 cup Parmesan
*3 tbsp flour
*salt
*olive oil
*lemon wedges

Slice pork into 12 rounds. Place rounds between two sheets of plastic; with a mallet or heavy skillet, pound to 1/8" thick. In a shallow bowl, beat the egg whites with 1 tbsp water. In another bowl, combine breadcrumbs and Parmesan. Place the flour in a third bowl. Season pork with salt then dip it in the bowl with the flour. Next dip it in the egg mixture and then dredge it in the breadcrumb mixture. In a large skillet heat olive oil over medium-high heat. Saute the cutlets until golden brown and cooked through. Serve with lemon wedges.

Lamb & Chickpea Chili

From Eating Well Magazine
Serves 4

*canola oil
*1 medium onion, chopped
*1 large red bell pepper, chopped
*4 cloves garlic, minced
*1 lb. ground lamb
*3/4 tsp salt
*4 plum tomatoes, chopped
*15 oz. can chickpeas, rinsed
*1 tbsp chili powder
*1/4 tsp cinnamon
*2 tbsp cilantro or mint

Heat oil in a large saucepan. Add onion, bell pepper and garlic and cook until beginning to soften. Add lamb and salt and cook, stirring and breaking up with a spoon until no longer pink. Add tomatoes and cook until they release their juices, about 5 minutes. Add chickpeas, chili powder and cinnamon, cooking 1 minute more. Serve garnished with cilantro or mint.

Salmon with Couscous Pilaf

Serves 4
From Everyday Food

*1 lb. carrots, quartered length-wise and sliced 1/4" thick
*1 cup uncooked couscous
*1/2 cup slivered almonds
*1/2 cup raisins
*1/4 cup fresh mint, chopped
*olive oil
*salt and pepper
*4 skinless salmon fillets
*lemon wedges for serving

Preheat oven to 450. In a 9"x13" baking pan, mix carrots, couscous, almonds, raisins, mint, oil, 1 1/4 cups water, 1 1/2 tsp salt and 1/4 tsp pepper. Place salmon fillets on top of couscous mixture; season generously with salt and pepper. Cover pan with foil; bake until fish is opaque throughout, 30 to 35 minutes. Transfer fish to plates. Fluff couscous with a fork; serve with fish and lemon wedges.

Fish Po' boys

Serves 4
From Everyday Food

*1 lb. skinless flounder fillets
*2 tbsp cornmeal
*salt and pepper
*canola oil
*8 oz. baguette, split and slightly hollowed
*lettuce and tomato

Spicy tartar sauce:
*1/2 cup mayo
*2 tbsp chili sauce
*2 tbsp parsley, chopped
*2 tbsp Dijon mustard
*2 tbsp chopped gherkins
*Tabasco

Cut flounder into 1 1/2 inch strips and pat dry. Place flounder, cornmeal, salt and pepper in a medium bowl and toss to coat. Heat canola oil in a non-stick skillet and brown the fish on both sides. Place on hollowed baguette and layer with lettuce and tomato. Mix tartar sauce ingredients together and spread on baguette. Cut baguette into 4 pieces.