Bibimbap

Posted on by aurorameyer

Bibimbap

 

Yum

Bibimbap

We've tried a number of bibimbap recipes and this one from My Korean Kitchen is hands down our favorite. It's easy enough for a weeknight meal and can be loaded with a ton of veggies. Plus it makes more than enough for lunch the next day! We had to make a few tweaks because we had trouble finding all of the ingredients regularly, but even with the modifications, this dish is filling and delicious!
Print Recipe
Cuisine Asian
Servings 4 servings

Ingredients
  

Meat and meat sauce

  • 1 pound ground beef we like 80/20 for this - you need the fat!
  • Tbsp soy sauce
  • 1 Tbsp sesame oil
  • 1 tsp sugar – we went with the original recommendation of brown sugar and decided dark brown sugar tastes best!
  • 1/4 tsp minced garlic

Bibimbap sauce

  • The original recipe suggested this sauce might be only enough for 3 servings if you like eating it spicy and it holds true!
  • 2 pinch Tbsp gochujang (in awe've used Sriracha sauce not the same
  • 1 Tbsp sesame oil
  • 1 Tbsp water
  • 3 small carrots
  • 1 Tbsp roasted sesame seeds
  • 1 Tbsp sugar we use brown again here
  • 1 tsp vinegar I'm partial to this addition!
  • 1 tsp minced garlic

Vegetables and other

  • Couple of handfuls spinach we use one handful per person
  • Bag of bean sprouts (f you can find them. If not don't go with canned, it isn't worth it!)
  • 1 package shiitake mushrooms sliced
  • 2 peppers we use a mix of red and green or whatever we have on hand
  • 1 small onion sliced
  • 1/2 tsp fine sea salt 1/4each will be used when cooking shiitake mushroom and carrots, You can also use Kosher
  • 3 to 4 serving portions of steamed rice
  • 3 or 4 eggs depending on the serving portion
  • Some cooking oil to cook the meat mushroom, carrots and eggs (We use sesame oil)
  • 1 Tbsp sugar we use brown again here
  • 1 Tbsp water
  • 1 Tbsp roasted sesame seeds
  • 1 tsp vinegar I'm partial to this addition!
  • 1 tsp minced garlic

Instructions
 

  • For meat, mix the ground beef with the meat sauce ingredients. Marinate the meat for at least 30 minutes while you are working on the other ingredients. We usually make the meat mixture first and let it sit while we chop the veggies.
  • Then chop the veggies into julienned strips. We usually combine the carrots, peppers and onion but leave the spinach and mushrooms to their own pans.
  • Mix the Bibimbap sauce ingredients in a bowl.
  • Add some sesame oil and 1/4 tsp of fine sea salt in a pan and cook the carrots, peppers and onion on medium-high to high heat for 2 to 3 minutes or longer if you liked them more caramelized.
  • Remove the carrots, peppers and onion from the pan and place on a plate. Add some more sesame oil, another dash of salt and a bit of garlic and saute the spinach and mushrooms.
  • Cook until the spinach is wilted.
  • Remove from the pan and add to the plate with the other veggies.
  • In the same pan, add some more sesame oil and cook the meat on medium-high to high heat. It takes about 5 to 8 minutes to thoroughly cook it. When the moisture has evaporated and the meat is cooked through, remove from heat and drain.
  • In another pan (trust me on this one do not try to reuse the same pan you sauteed the mean in!) make fried eggs. (As the original recipe stats and is spot on: "While sunny side up is common, you can make them per your preference.")
  • Ladle the rice into bowls and add the vegetables, meat and egg. Cover with the sauce!

Notes

My opinion:
I've eaten this dish three days in a row and I'm still not sick of it! You can also substitute ground pork or chicken for the beef. If you plan to use ground chicken, make sure you get ground chicken thighs. The ground chicken breast is too dry.
p.s. even our toddler likes this without the spicy "sauca."
Tried this recipe?Let us know how it was!

French Lentil Soup

Posted on by aurorameyer

French Lentil Soup
Sometimes it’s a challenge to find foods that fit the No Six diet (no: dairy, wheat, eggs, fish, soy or peanuts) I’m on for Baby A. Luckily, I have a forever patient husband who is willing to search things out. He found this wonderful French Lentil Soup recipe, originally from Bon Appetit and with a few tweaks, it was wonderful.

French Lentil Soup

Print Recipe

Ingredients
  

  • 3-5 strips of bacon roughly chopped
  • 1 tablespoons extra virgin olive oil
  • 2 cups chopped onions we used yellow
  • 1 cup chopped celery stalks
  • 1 cup chopped carrots
  • 2 garlic cloves chopped
  • 4 cups chicken stock or more
  • 1 1/4 cups lentils rinsed, drained
  • 1 14 1/2 in –ounce can diced tomatoesjuice
  • tablespoons Balsamic vinegar about 2(to taste)
  • salt and pepper to taste

Instructions
 

  • Heat bacon in heavy large saucepan over medium-high heat.
  • Leave the bacon grease in the pan and add the olive oil.
  • Add onions, celery, carrots, and garlic.
  • Sauté until vegetables begin to brown, about 15 minutes.
  • Add 4 cups stock, lentils and tomatoes with juice and bring to boil.
  • Reduce heat to medium–low, cover, and simmer until lentils are tender, about 35 minutes.
  • Using a stick blender, puree the soup until smooth.
  • Season with salt, pepper and the Balsamic vinegar.
  • Ladle soup into bowls.
Tried this recipe?Let us know how it was!

My opinion:
Like any good soup, this isn’t much to look at, but it is delicious. It is hearty and filling and all around wonderful. I can’t wait to be able to eat warm pita with it!

Nordstrom Tomato Soup

Posted on by aurorameyer

Nordstrom's Tomato Basil Soup

We don’t live anywhere near a Nordstrom’s or the next best place for tomato soup, La Madeline.  So we had to find a way to make it ourselves. Luckily, J found this recipe on Food.com. With a few tweaks, we could be back in San Antonio at La Madeline enjoying this soup by their fire.

Ingredients:
6 tablespoons olive oil
4 large carrots, diced
1 large onion, sliced
1 tablespoon dried basil, crushed
3 (28 ounce) cans whole peeled plum tomatoes (84 ounces total) (diced will work too if you have a hard time finding whole, just make sure they aren’t seasoned!)
1 quart chicken stock (it’s better with stock but broth will work in a pinch)
1 pint heavy cream
salt and pepper to taste

Directions:
In a large, heavy saucepan, heat the olive oil over medium-high heat until shimmering. Add carrot and onion and cook until beginning to soften, about 10 minutes, then add basil and cook until vegetables are completely soft, about 5 minutes more. Add tomatoes (including juices!) and broth, bring to a boil, then reduce heat and simmer 30 to 45 minutes.

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Allow the soup to cool somewhat, then purée until smooth in a food processor (Trust me, it’s much easier than in the blender).

IMG_4470

We skip this step because we don’t mind a few chunks, but if a smoother texture is what’ you’re after, strain the purée before returning to the pot.

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Add cream little by little over low heat, stirring gently. Do not boil it! Season to taste with salt and pepper and serve warm.

My opinion:
This makes more than we could ever eat, but it freezes beautifully and reheats wonderfully over the stove or in the crock pot. We’ve made this four or five times and it never disappoints. With a side of grilled cheese this is the perfect comfort food.

Beef Stew

Posted on by aurorameyer

For the first time since getting our crockpot several years ago, we decided to make a stew. Unfortunately, our two-person crockpot was too small even for a halved version of this recipe! We got the recipe from Schnucks. I was skeptical, but am so glad we were willing to try it. Wonderful!

Note: this recipe serves at least 6 people.
Ingredients:
1 Tbsp. butter
1 lb. chuck or bottom round, cut into 1-inch cubes
2 c. vegetable juice cocktail
1 (14 1/2 oz.) can beef broth
2 medium (1 c.) carrots, peeled, sliced 1-inch
2 medium (1 c.) potatoes, peeled, cubed
1 medium (1/2 c.) onion, cut into 1-inch pieces
1 Tbsp. Worcestershire sauce
1/2 tsp. garlic salt
1/2 tsp. dried thyme leaves
1/4 tsp. dried marjoram leaves
1 bay leaf
1 1/2 c. frozen peas
1/2 c. water
3 Tbsp. all-purpose flour (TIP: Add more flour if a thicker stew is desired)
2 Tbsp. red wine or beef broth

Directions:
Melt butter in 10-inch skillet until sizzling; add meat. Cook over medium-high heat, stirring occasionally, until browned (5 to 7 min.). Place meat in slow cooker. Stir in all remaining ingredients except peas, water, flour and wine. Cover; cook on Low heat setting for 8 to 9 hrs., or High heat setting for 5 to 6 hrs. or until beef is tender. Uncover; remove bay leaf. Stir in peas. Stir together water, flour and wine in small bowl until smooth. Slowly stir flour mixture into beef mixture, stirring constantly. Cook on High heat setting, stirring occasionally, until thickened (8 to 10 min.).

My opinion:
We didn’t have enough room for the peas or the full amount of beef broth. I also think I might have added a bit too much wine, but overall it was delicious. The next time in order to get it all into the crock pot, I will have to third the recipe in order to get it to fit.