Korean Kimchi Chili
Serves: 6
2 lb beef stew beef, cubed
½ lb thick cut bacon, in lardons
1 small onion, chopped
2 cloves garlic, minced
1 cup kimchi, chopped
2-4 Korean chilis, minced
2 tablespoon sesame oil
2 cans kidney beans, drained
2 tablespoon gochu garu (Korean chili paste)
2 tablespoon gochu jang (Korean chili flakes)
4 cups chicken stock
2 cup shredded cheese
Place large pot on stove at medium high heat, add the bacon and beef cubes and brown, transfer meat and bacon to another bowl and set aside.
Use the same pot and add sesame oil, garlic, onion, and chilis. Cook 5 minutes. Add kimchee and sautee for anothing minute.
Add beef and bacon back into the pot with chicken stock, kidney beans and cook for at least one hours.
Garnish with cheese and enjoy!
Saturday, March 16, 2013
Kielbasa with Brussels Sprouts in Mustard Cream Sauce
Kielbasa with Brussels Sprouts in Mustard Cream Sauce
Servings: 4
1 shallot, peeled and quartered
4 large garlic cloves
2 tablespoons extra-virgin olive oil
1 1/2 pounds Brussels sprouts, halved
2 tablespoons coarse Dijon mustard
1 teaspoon olive oil
1 pound kielbasa sausage, cut into 1/4-inch slices
1 tablespoon olive oil
1/2 cup half-and-half
1-2T red wine vinegar
1 can white beans, drained and rinsed
ground black pepper to taste
Parsley
Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil. Add the Brussels sprouts, cover, and steam until just tender, 2 to 6 minutes depending on thickness. Set aside.
Heat 1 teaspoon olive oil in a large, deep skillet over medium-high heat. Lay the kielbasa into the hot skillet and cook, turning occasionally, until evenly browned and crispy, about 3 minutes on each side. Remove the kielbasa from the skillet with a slotted spoon to retain the grease in the skillet; drain the sausage slices on a paper towel-lined plate.
Add 1 tablespoon of olive oil to the skillet. Cook the mashed shallot and garlic in the hot oil for 1 minute. Stir in the mustard and cream and vinegar. Reduce the heat to medium-low and add the Brussels sprouts and beans. Toss to coat and season with salt and pepper. Continue cooking until heated through. Serve the kielbasa over the Brussels sprouts and beans.
Serve with roasted potatoes.
Servings: 4
1 shallot, peeled and quartered
4 large garlic cloves
2 tablespoons extra-virgin olive oil
1 1/2 pounds Brussels sprouts, halved
2 tablespoons coarse Dijon mustard
1 teaspoon olive oil
1 pound kielbasa sausage, cut into 1/4-inch slices
1 tablespoon olive oil
1/2 cup half-and-half
1-2T red wine vinegar
1 can white beans, drained and rinsed
ground black pepper to taste
Parsley
Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil. Add the Brussels sprouts, cover, and steam until just tender, 2 to 6 minutes depending on thickness. Set aside.
Heat 1 teaspoon olive oil in a large, deep skillet over medium-high heat. Lay the kielbasa into the hot skillet and cook, turning occasionally, until evenly browned and crispy, about 3 minutes on each side. Remove the kielbasa from the skillet with a slotted spoon to retain the grease in the skillet; drain the sausage slices on a paper towel-lined plate.
Add 1 tablespoon of olive oil to the skillet. Cook the mashed shallot and garlic in the hot oil for 1 minute. Stir in the mustard and cream and vinegar. Reduce the heat to medium-low and add the Brussels sprouts and beans. Toss to coat and season with salt and pepper. Continue cooking until heated through. Serve the kielbasa over the Brussels sprouts and beans.
Serve with roasted potatoes.
Chicken Saagwala
Chicken Saagwala
Serves 4
1.75 pounds chicken thighs, chunked
4 cloves garlic, minced
2 medium onions, minced
15oz tomato sauce/crush
1-inch piece ginger, minced
2 lbs frozen spinach and/or leafy greens, defrosted and chopped
cilantro
1/2 tsp cayenne
1 tsp coriander
1 tsp cumin
1/2 tsp turmeric
1.2 tsp cardamom
2 cloves
oil
1 tsp garam masala
1/4c milk or more
1/4c yogurt or more
1/2 tsp salt
Heat the oil and add ginger, garlic and onions; sauté until lightly brown. Add tomatoes, salt, cayenne, coriander powder, turmeric, cloves, and cardamom. Add spinach and some cilantro and cook until done. Grind everything together in a blender or food processor.
Brown chicken in the pot. Add the spinch and milk. Cook for 20 minutes (15 covered, 5 open), or until chicken is tender and spinach starts to stick to the pan.
Add garam masala and yogurt, and serve.
Serves 4
1.75 pounds chicken thighs, chunked
4 cloves garlic, minced
2 medium onions, minced
15oz tomato sauce/crush
1-inch piece ginger, minced
2 lbs frozen spinach and/or leafy greens, defrosted and chopped
cilantro
1/2 tsp cayenne
1 tsp coriander
1 tsp cumin
1/2 tsp turmeric
1.2 tsp cardamom
2 cloves
oil
1 tsp garam masala
1/4c milk or more
1/4c yogurt or more
1/2 tsp salt
Heat the oil and add ginger, garlic and onions; sauté until lightly brown. Add tomatoes, salt, cayenne, coriander powder, turmeric, cloves, and cardamom. Add spinach and some cilantro and cook until done. Grind everything together in a blender or food processor.
Brown chicken in the pot. Add the spinch and milk. Cook for 20 minutes (15 covered, 5 open), or until chicken is tender and spinach starts to stick to the pan.
Add garam masala and yogurt, and serve.
Basic Shakshuka
Basic Shakshuka
Serves 4
olive oil
5 Anaheim chiles or 3 jalapeños, stemmed, seeded, and finely chopped (or way less...)
1 small yellow onion, chopped
5 cloves garlic, crushed then sliced
1 teaspoon ground cumin
1 tablespoon paprika
1 28-ounce can crushed tomatoes
Kosher salt, to taste
4-6 eggs
1/2 cup feta cheese, crumbled
1 tablespoon chopped flat-leaf parsley
Warm pitas and humus and salad, for serving
Heat oil in a 12-inch skillet over medium-high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.
Put tomatoes and their liquid into a medium bowl and crush with your hands. Add crushed tomatoes and their liquid to skillet along with 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt.
Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with feta and parsley and serve with pitas, for dipping.
Serves 4
olive oil
5 Anaheim chiles or 3 jalapeños, stemmed, seeded, and finely chopped (or way less...)
1 small yellow onion, chopped
5 cloves garlic, crushed then sliced
1 teaspoon ground cumin
1 tablespoon paprika
1 28-ounce can crushed tomatoes
Kosher salt, to taste
4-6 eggs
1/2 cup feta cheese, crumbled
1 tablespoon chopped flat-leaf parsley
Warm pitas and humus and salad, for serving
Heat oil in a 12-inch skillet over medium-high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.
Put tomatoes and their liquid into a medium bowl and crush with your hands. Add crushed tomatoes and their liquid to skillet along with 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt.
Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with feta and parsley and serve with pitas, for dipping.
Black Bean Chicken Enchiladas with Pumpkin Sour Cream Sauce
Black Bean Chicken Enchiladas with Pumpkin Sour Cream Sauce
Servings 6
Sauce:
1 can Pumpkin puree
1 cup Tomato Sauce
1 cup Low Fat Sour Cream
2 Tablespoons Chili Powder
2 cloves Garlic, Peeled
Salt And Pepper
Filling:
4 cups Shredded Cooked Chicken (Rotisserie Chicken)
1 teaspoon Olive Oil
Small Onion, Diced
2 cloves Garlic, Minced
2 cans Black Beans, Drained
1 Jalapeno, Deseeded And Minced
2 cups Tomato Sauce
2 Tablespoons Chili Powder
2 teaspoons Cumin
1 teaspoon Red Pepper Flakes
Salt and pepper
>16 Corn Tortillas
7oz Reduced-fat Shredded Colby-jack Cheese
Optional Toppings: Sour Cream, Greek Yogurt, Diced Avocado, Or Chopped Fresh Cilantro
Begin by making the pumpkin sour cream sauce: In your food processor or blender combine pumpkin puree, tomato sauce, sour cream, chili powder and garlic cloves and puree until smooth. Taste and season with salt and pepper; set aside.
Place 3 cups of shredded chicken in a large bowl and add a little less than half of the pumpkin sour cream sauce to it, toss chicken to coat; set aside remaining pumpkin sauce.
Preheat oven to 375 F. Spray a 9×13 baking dish with nonstick cooking spray and spread a thin layer of the remaining pumpkin cream sauce on the bottom of pan.
Heat a large non-stick pan over medium heat and add olive oil. Once it’s hot add onion and minced garlic and cook until onions begin to soften. Add black beans, jalapeno, tomato sauce, chili powder, cumin, red pepper flakes, salt and pepper. Stir and bring to a slight boil, then reduce heat to medium low, stir consistently and let the mixture simmer for 5 minutes while sauce thickens. Then remove it from the heat.
Next warm the tortillas in the microwave for about 30 seconds so they are easier to roll. Lay out the tortillas on your work surface, next to your prepared baking dish.
Make layered style enchiladas: Put down a thin layer of sauce, then tortillas, then filling, then cheese, and sauce, and repeat until done and topped with cheese/sauce.
Bake for 20-30 minutes until cheese is melted and edges of tortillas begin to turn golden brown.
Top with sour cream, Greek yogurt, diced avocado, or chopped fresh cilantro.
Servings 6
Sauce:
1 can Pumpkin puree
1 cup Tomato Sauce
1 cup Low Fat Sour Cream
2 Tablespoons Chili Powder
2 cloves Garlic, Peeled
Salt And Pepper
Filling:
4 cups Shredded Cooked Chicken (Rotisserie Chicken)
1 teaspoon Olive Oil
Small Onion, Diced
2 cloves Garlic, Minced
2 cans Black Beans, Drained
1 Jalapeno, Deseeded And Minced
2 cups Tomato Sauce
2 Tablespoons Chili Powder
2 teaspoons Cumin
1 teaspoon Red Pepper Flakes
Salt and pepper
>16 Corn Tortillas
7oz Reduced-fat Shredded Colby-jack Cheese
Optional Toppings: Sour Cream, Greek Yogurt, Diced Avocado, Or Chopped Fresh Cilantro
Begin by making the pumpkin sour cream sauce: In your food processor or blender combine pumpkin puree, tomato sauce, sour cream, chili powder and garlic cloves and puree until smooth. Taste and season with salt and pepper; set aside.
Place 3 cups of shredded chicken in a large bowl and add a little less than half of the pumpkin sour cream sauce to it, toss chicken to coat; set aside remaining pumpkin sauce.
Preheat oven to 375 F. Spray a 9×13 baking dish with nonstick cooking spray and spread a thin layer of the remaining pumpkin cream sauce on the bottom of pan.
Heat a large non-stick pan over medium heat and add olive oil. Once it’s hot add onion and minced garlic and cook until onions begin to soften. Add black beans, jalapeno, tomato sauce, chili powder, cumin, red pepper flakes, salt and pepper. Stir and bring to a slight boil, then reduce heat to medium low, stir consistently and let the mixture simmer for 5 minutes while sauce thickens. Then remove it from the heat.
Next warm the tortillas in the microwave for about 30 seconds so they are easier to roll. Lay out the tortillas on your work surface, next to your prepared baking dish.
Make layered style enchiladas: Put down a thin layer of sauce, then tortillas, then filling, then cheese, and sauce, and repeat until done and topped with cheese/sauce.
Bake for 20-30 minutes until cheese is melted and edges of tortillas begin to turn golden brown.
Top with sour cream, Greek yogurt, diced avocado, or chopped fresh cilantro.
Korean Chicken with Chili Sauce
Korean Chicken with Chili Sauce
Serves 4
oil
2 lbs chicken thigh, sliced
3 fresh red chillies, finely sliced into rounds
1 onion, peeled and sliced
4oz mushroom, rough chopped
2 carrot, diced
1 zucchini, half moons
8oz snap peas
4 green onions, chopped
1 tsp sesame seeds, toasted and crushed
Chilli Sauce
6 tbsp gochujang
2 tbsp red chilli powder
1 tsp vinegar
1 tbsp light soy sauce
2 tbsp crushed garlic
2 tbsp finely chopped green onion
2 tsp sugar
sesame oil
For the sauce, place all the ingredients in a bowl and mix well. Set aside.
For the chicken, heat the vegetable oil in a wok until almost smoking. Add the chicken and brown it all over, then continue to stir-fry until it is almost cooked.
Add the chilies, onion, mushrooms and carrot and cook for a further minute. Add the sauce and bring to the boil. Braise 10 minutes.
Add the zucchini and cook for a minute or two. Add the peas and cook until peas are just done.
Serves 4
oil
2 lbs chicken thigh, sliced
3 fresh red chillies, finely sliced into rounds
1 onion, peeled and sliced
4oz mushroom, rough chopped
2 carrot, diced
1 zucchini, half moons
8oz snap peas
4 green onions, chopped
1 tsp sesame seeds, toasted and crushed
Chilli Sauce
6 tbsp gochujang
2 tbsp red chilli powder
1 tsp vinegar
1 tbsp light soy sauce
2 tbsp crushed garlic
2 tbsp finely chopped green onion
2 tsp sugar
sesame oil
For the sauce, place all the ingredients in a bowl and mix well. Set aside.
For the chicken, heat the vegetable oil in a wok until almost smoking. Add the chicken and brown it all over, then continue to stir-fry until it is almost cooked.
Add the chilies, onion, mushrooms and carrot and cook for a further minute. Add the sauce and bring to the boil. Braise 10 minutes.
Add the zucchini and cook for a minute or two. Add the peas and cook until peas are just done.
Butternut Squash Tortellini with Peanut Sauce
Butternut Squash Tortellini with Peanut Sauce
Serves 4
3 packages butternut squash ravioli (~30oz) or other
olive oil
2 cloves garlic, minced
1 inch piece of ginger, minced
1 red bell pepper, thinly sliced
1 medium eggplant, chopped into 1/2-inch cubes
4 ounces mushrooms, chunked
1 can lite coconut milk
1 tbsp thai red curry paste
3 tbsp peanut butter
1 tbsp brown sugar
Bring a pot of salted water to a boil.
While water is boiling, heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add the garlic and ginger and saute, stirring frequently, until fragrant, about 1 minute. Add the pepper and eggplant to the pan. Stir fry until tender, about 15-20 minutes.
In a medium bowl, stir together the coconut milk, red curry paste, peanut butter and brown sugar. Pour into the pan with the veggies and mushrooms and cook 5 minutes. Season.
Cook the pasta, and mix in with the veggies and peanut sauce.
Serves 4
3 packages butternut squash ravioli (~30oz) or other
olive oil
2 cloves garlic, minced
1 inch piece of ginger, minced
1 red bell pepper, thinly sliced
1 medium eggplant, chopped into 1/2-inch cubes
4 ounces mushrooms, chunked
1 can lite coconut milk
1 tbsp thai red curry paste
3 tbsp peanut butter
1 tbsp brown sugar
Bring a pot of salted water to a boil.
While water is boiling, heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add the garlic and ginger and saute, stirring frequently, until fragrant, about 1 minute. Add the pepper and eggplant to the pan. Stir fry until tender, about 15-20 minutes.
In a medium bowl, stir together the coconut milk, red curry paste, peanut butter and brown sugar. Pour into the pan with the veggies and mushrooms and cook 5 minutes. Season.
Cook the pasta, and mix in with the veggies and peanut sauce.
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