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Korean Beef Bulgogi

January 21, 2011

Big props to Chatelaine magazine for featuring a pretty close to authentic, easy Korean Beef Bulgogi recipe in their November/10 issue. I made this for dinner one night when my Korean in-laws were visiting and they were quite impressed with the dish I set before them (if I do say so myself). My brother in law actually thought I got the recipe from his mother. This recipe is so easy and quick to pull together, not to mention healthy, that is has quickly become a weeknight staple in our house, yet suitable to serve guests. To round out the Korean meal I served this with romaine salad, warm spicy tofu, rice and kimchi. YUM!

Note: the recipe calls for Savoy Cabbage, which is good, but I also made with green cabbage which I prefer.

Ingredients

* 1/3 cup soy sauce
* 2 tbsp honey
* 2 tbsp dark sesame oil
* 4 garlic cloves, minced
* 1/2 tsp pepper
* 500 g sirloin tip fast-fry steaks
* 2 tbsp vegetable oil
* 1/2 Savoy cabbage, thickly sliced, about 8 cups
* 4 green onions, sliced into 1 in. pieces
* 1 tbsp toasted sesame seeds

1. Stir soy, honey, sesame oil, garlic and pepper in a large bowl. Cut steak into bite-sized strips, each about 1/4 in. thick. Stir into soy mixture until well coated. Set aside.
2. Heat a large frying pan over medium. Add 1 tbsp vegetable oil. Add cabbage and 2 tbsp water. Stir-fry until soft, about 3 min. Add onions for the last min of cooking. Remove to a large platter.
3. Increase heat to medium-high. Add remaining 1 tbsp vegetable oil to pan. Remove meat from soy mixture and stir-fry until no pink remains, 3 to 4 min. Stir in any remaining soy mixture, cabbage and onions and cook until heated through, about 1 min. Sprinkle with sesame seeds and serve over steamed rice.

Korean Romaine Salad

January 21, 2011

Photo Credit: Gourmet.com

A different way to serve a Romaine salad, this goes well wish Asian dishes.

* 1 heart of romaine
* 1 teaspoon chopped garlic
* 1/2 teaspoon grated peeled ginger
* 1/4 teaspoon coarse Korean hot red-pepper flakes
* 1 tablespoon Asian sesame oil
* 1 tablespoon soy sauce
* 2 teaspoons water
* 1 teaspoon sesame seeds, toasted (see Tips) and crushed with side of a heavy knife

*
Cut romaine crosswise into 2-inch pieces and put in a bowl.
*
Cook garlic, ginger, and red-pepper flakes in sesame oil in a small heavy skillet over medium-low heat, stirring, until garlic begins to sizzle, about 30 seconds. Stir in soy sauce and water and bring to a boil.
*
Pour hot dressing over romaine and toss to coat. Sprinkle with sesame seeds. Marinate, stirring occasionally, at least 30 minutes.

Source: http://www.gourmet.com/recipes/2000s/2009/03/korean-style-romaine

Warm Tofu with Spicy Garlic Sauce

January 21, 2011

I would be willing to bet that you could convert any nose wrinkling tofu hater with this dish. Just ask my 14 year old nephew. He was reaching for seconds, to his parents surprise.

* 1 (14-to 18-ounces) package soft tofu (not silken)
* 1 teaspoon chopped garlic
* 1/4 cup chopped scallion
* 2 teaspoons sesame seeds, toasted and crushed with side of a heavy knife
* 3 tablespoons soy sauce
* 1 tablespoon Asian sesame oil
* 1 teaspoon coarse Korean hot red-pepper flakes
* 1/2 teaspoon sugar

Carefully rinse tofu, then cover with cold water in a medium saucepan. Bring to a simmer over medium-high heat, then keep warm, covered, over very low heat.

Meanwhile, mince and mash garlic to a paste with a pinch of salt. Stir together with remaining ingredients (except tofu).

Just before serving, carefully lift tofu from saucepan with a large spatula and drain on paper towels. Gently pat dry, then transfer to a small plate. Spoon some sauce over tofu and serve warm. Serve remaining sauce on the side.

Source: Epicurious.com

Shrimp Stir Fry

January 14, 2011

Photo courtesy of Prevention.com


Here’s one of my favorite weeknight recipes. This is super quick, easy and healthy!
My husband and I actually prefer this dish to ordering Chinese take out.

Ingredients

2 tbsp peanut oil
4 medium scallions, chopped
1 tbsp minced peeled fresh ginger
1/2 pound peeled and deveined medium shrimp, chopped
1 large yellow bell pepper, seeded and diced
1 tsp five spice powder
2 large eggs, well beaten
4-5 cups cooked long grain rice
2 tbsp soy sauce
2 tbsp rice vinegar
2 tbsp oyster sauce

Method

Heat the peanut oil in a wok over medium-high heat
Add scallions and ginger, stir fry for 15 seconds
Add shrimp, stir fry until no longer pink, about 2 minutes
Add bell pepper and five spice powder, stir fry until aromatic about 1-2 mins
Push ingredients to side of wok, pour in well beaten eggs and scramble in the well at the wok’s center.
Add cooked rice, stir fry to heat through, about 2 mins
Stir together soy sauce, rice vinegar and oyster sauce and pour over rice mixture.

Courtesy: Cooking Know How cookbook

Chunky Chicken Chili

January 14, 2011

Photo courtesy of Treehugger.com


Hello again my beautiful blog. Oh how I’ve missed you. Please don’t take my absence personally, life got crazy busy and I had to put you aside for a while. But I’m back, with a plethora of new recipes to share!
The first of the bunch is this recipe for a healthy chili made with chicken and roasted vegetables. It’s full of flavor, simple to make and as I said HEALTHY! Errr that is before adding the sour cream and cheese topping…

Ingredients
4 skinless, boneless chicken breasts or 8 skinless, boneless chicken thighs
1 tsp (5 mL) ground cumin
olive or vegetable oil
1 large onion, chopped
3 tbsp (45 mL) chili powder
1 tsp (5 mL) garlic powder
1/2 tsp (2 mL) salt
28 oz (796 mL) can diced tomatoes
19 oz (540 mL) can black or kidney beans, rinsed and drained
3 sweet peppers, preferably different colours
2 zucchini
2 tsp (10 mL) dried thyme leaves
1/2 cup (125 mL) chopped fresh coriander (optional)

Place rack in top third of oven. Preheat oven to 475F (250C). Cut chicken into large chunky pieces. Place in a bowl and sprinkle with cumin. Stir to evenly coat. Set aside.

Lightly coat a large wide saucepan with oil and set over medium heat. When hot, add onion. Sprinkle with chili, garlic powder and salt. Stir often until softened, 5 minutes. Then stir in tomatoes and beans. Bring to a boil over high heat, then reduce heat to medium. Boil gently, uncovered, stirring occasionally, 15 minutes.

Meanwhile, cut peppers into large chunks. Slice zucchini in half lengthwise, then thickly slice. Place on a large rimmed baking sheet. Lightly drizzle with oil and sprinkle with thyme. Toss to evenly coat, then spread out. Don’t crowd vegetables on pan. Roast in top third of oven until veggies start to soften, 15 minutes. You don’t have to stir.

A few minutes before veggies are done, add chicken to tomato mixture. Stir often until cooked through, 6 to 7 minutes. Then stir in roasted vegetables and coriander. Spoon into bowls. Dollop with sour cream and sprinkle with more chopped fresh coriander, if you wish. Chili will keep well, covered and refrigerated, up to 3 days or freeze up to 2 months.

Recipe courtesy of Chatelaine

Pork Tenderloin with Spicy Soy Glaze

August 14, 2009
tags: , , ,
Photo Courtesy of: http://timothyvollmer.com

Photo Courtesy of: http://timothyvollmer.com

Recently, I was cooking dinner at a cottage for a group of guests that included a sommelier and the husband of a chef (talk about pressure!) so the Natalie Maclean site was my first stop in planning a menu.  I decided to go with the Pork Tenderloin w/ Spicy Soy Glaze….since I love anything spicy and Asian inspired.  I served this with my vietnamese chicken coleslaw salad and coconut rice.  The meal was a hit and everyone had seconds.  Phew!.

I make my coconut rice in the rice cooker, since it cooks up perfectly fluffy rice every time.  I simply replace the water with about 3 parts coconut milk to 1 part chicken broth and add a slice or two of fresh ginger.

Ingredients:

2 pork tenderloins

½ lb shallots (pureed in food processor)
1 tsp canola oil
½ cup soy sauce
¼ cup water
2 T sugar
2 T apricot chutney or jam
1 T finely chopped ginger
1 T finely chopped garlic
¼ teaspoon all spice
¼ teaspoon chili flakes
1 lime (juice and zest)

In a saucepan cook shallots in canola oil over medium heat until softened – about 4 minutes. Stir in all ingredients except lime. Reduce by half. Stir in lime juice and zest.

Marinate pork for 4 hours using half of the marinade. Grill or pan roast pork tenderloin to an internal temperature of 150F. Rest pork for 5 minutes. Serve with remaining sauce.

Natalie MacLean’s Drinks Matcher

August 13, 2009

Talk about a wonderful little invention.  The venerable Natalie Maclean, Canadian Sommelier and Writer extrodinaire, offers up this ingenious little Food and Drink Matcher Widget.  I’ll never be stuck wondering what to serve with my food again! Thank you Natalie!