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We have this little Korean deli across the street from work that makes bibimbap, and I crave it! Husband sent me this recipe and I was thrilled. And it was SO good. A lot of little steps, but really not difficult or time consuming. And the result was totally worth it.

bibimbap

Vegetarian Bibimbap
via crazy vegan kitchen

1½ cups cooked Medium-Grain White rice

1½ cups sliced Shiitake Mushrooms
2 tablespoons Tamari
2 teaspoons Brown Sugar
1 tablespoon Mirin

½ cup Julienned Carrot Strips
⅛ teaspoon Salt
¼ teaspoon Sesame Oil

2 cups Baby Spinach
⅛ teaspoon Salt
¼ teaspoon Sesame Oil

1 cup fresh Bean Sprouts
⅛ teaspoon Salt
¼ teaspoon Sesame Oil

½ cup Julienned Cucumber Strips

Gochujang Chilli Sauce: (or substitute Sriracha if needed)
2 tablespoons Gochujang
1 teaspoon Sesame Oil
2 teaspoons Brown Sugar
1 teaspoon Tamari
1½ teaspoons Rice Vinegar

To Serve:
Black and White Sesame Seeds

To prepare Shiitake mushrooms, place slices in a hot pan and add Tamari, Brown Sugar and Mirin. Cook on medium heat until mushrooms have wilted and absorbed seasoning. Set aside whilst preparing remaining vegetables.
To prepare your Julienned Carrot Strips, place in a hot pan with salt and sesame oil. Cook for 30 seconds or until lightly wilted. Immediately remove from pan and repeat this cooking process with the Bean Sprouts and Spinach.
To prepare Gochujang Chilli Sauce, whisk all ingredients in a bowl till smooth.
To serve, place a mound of warm cooked rice in the middle of a plate and arrange prepared Mushrooms, Carrot, Bean Sprouts, Spinach, Cucumber and Gochujang chilli sauce.
Garnish rice with black and white sesame seeds. Stir everything up and enjoy!

I love gumbo. But it can be a major undertaking! This slow cook version makes it so easy. And it is SO good. I highly recommend adding the roux at the end. It makes the sauce just right.

slow cook chicken and sausage gumbo

Slow Cook Chicken & Sausage Gumbo
via back to her roots

1 large onion, diced
2 large red bell peppers, diced
2 large stalks celery, diced
5 garlic cloves, minced
12 ounces frozen or fresh okra, sliced into discs
1 tablespoon dried oregano
3 bay leaves
12 ounces andouille sausage, sliced into half moons
1-1/2 cups shredded cooked chicken
3 cups water
Salt and pepper, to taste

In a large slow cooker, add all ingredients. Cook on high for 6 hours or low for 8 or until vegetables are mushy and stock is slightly thickened (it will still be thin; if you find it too thin, stir in a roux to thicken to preference). Serve with brown or white rice.

It was time for a break from the soups and stews, for something a little lighter. Husband found this delicous recipe and it was very much enjoyed.

sesame chicken with toasted quinoa

Sesame Chicken Toasted Quinoa
adapted from how sweet eats

2 boneless, skinless chicken breasts
1 cup uncooked quinoa, rinsed
3 garlic cloves, minced
1 1/2 tablespoon toasted sesame oil
1/2 tablespoon olive oil
2 cups low-sodium chicken stock
6 green onions, sliced
2 tablespoons toasted sesame seeds

Dressing
3 tablespoons olive oil
2 tablespoon toasted sesame oil
2 teaspoons low-sodium soy sauce

Heat a saute pan over medium heat, add 1 tablespoon sesame oil. Add chicken and cook through, about 5-10 mins per side. Remove and let cool. Shred or chop into small bites, set aside. Heat a saucepan over medium heat and add 1/2 tablespoon of sesame and olive oil. Add in garlic and quinoa and stir to coat, then toast for 3-4 minutes, stirring occasionally. Add in chicken stock and increase heat to high, bringing the quinoa to a boil. Reduce to a simmer and cover, cooking for 15 minutes, or until water is absorbed and quinoa can be fluffed with a fork. Whisk together dressing ingredients and set aside. Add in chicken, green onions and dressing, tossing well to coat. Add in sesame seeds and toss once more. Serve!

This recipe is so simple and SO good. And it combines two of my favorite things, slow cooking and cooking with beer. Once the winter sets in, the slow cooker is my best friend. And the flavor of this stroganoff is just WOW at the end of the day. The dijon really adds just the right amount of bite.

slow cook stroganoff

Slow Cook Stroganoff
Adapted from Martha Stewart

2 pounds beef chuck, cut into thin slices
2 medium onions, chopped
1 pound mushrooms, quartered (I used cremini)
6 garlic cloves, minced
Coarse salt and ground pepper
4 tablespoons cornstarch
1 cup reduced-fat sour cream
4 tablespoons Dijon mustard
1 bottle of beer (I used a Porter)
Egg noodles, for serving

Slice beef, chop the onions and mushrooms, then toss them into a gallon zip lock bag with the minced garlic. Add the bottle of beer and refrigerate overnight.

In the slow cooker, toss beef, onion, and mushroom mixture with 2 teaspoons coarse salt and teaspoon pepper. Cover, and cook on low until meat is tender, about 8 hours (or on high for 6 hours).

Prepare the egg noodles. In a large glass measuring cup, whisk cornstarch with 4 tablespoons water. Ladle 2 cups of cooking liquid into measuring cup; whisk to combine. Pour into a small saucepan, and bring to a boil; cook until thickened, about 1 minute (It happens very quickly!). With slow cooker turned off, stir in cornstarch mixture, then sour cream and mustard.
Serve over the cooked noodles.

Here’s a classic! Easy too. The only thing you need is a little patience. But it’s well worth the wait!

beefstew-craigclaibourne-raudette

Easy Beef Stew
via the ny times

4 pounds lean, boneless chuck steak
¼ cup olive oil
Salt and freshly ground pepper to taste
1 tablespoon finely chopped garlic
2 cups coarsely chopped onions
6 tablespoons flour
4 cups dry red wine
2 cups water
4 whole cloves
1 bay leaf
½ teaspoon thyme
6 sprigs parsley, tied in a bundle
6 large carrots, about 1 1/2 pounds, trimmed and scraped

Cut the meat into two-inch cubes. Using a large skillet, heat the oil and add the beef cubes in one layer (I ended up cooking mine in 2 batches because the pot wasn’t big enough). Add salt and pepper and cook, stirring and turning the pieces often, for about 10 minutes. Add the garlic and onions and cook, stirring occasionally, for another 10 minutes. Sprinkle with flour and stir to coat the meat evenly. Add the wine and stir until the mixture boils and thickens. Stir in the water. Add the cloves, bay leaf, thyme and parsley. Cover closely and simmer for one hour.
Meanwhile, cut the carrots into one-inch lengths. If the pieces are very large, cut them in half lengthwise. Add them to the beef. Cover and continue cooking for 30 minutes, or until the carrots are tender. Serve the stew sprinkled with chopped parsley.

Cookies & Cups made these amazing peanut butter honey oat squares (which I tried too, and they are absolutely delicious!). I decided to jazz them up a bit with a few of the things left on hand from hubs’s yearly macaroons. Chocolate and coconut, and wow! did they turn out amazing. Trying not to make them my new daily breakfast (although I think they’re pretty healthy, right??).

chocolate honey almond butter oat bars_ raudette

No Bake Coconut & Chocolate Almond Butter Oat Bars
adapted from cupcakes & cups

1 cup almond butter (or peanut butter!)
1/2 cup honey
2oz bakers chocolate
2/3 cup coconut flakes
2 cups rolled oats

Line a 9×9 pan with foil (or 8×8 if you want thicker bars). Spray lightly with non-stick spray.
Melt the chcolate, almond butter and honey together until smooth, either in the microwave or stove top. Combine mixture with oats.
Press into prepared pan. Place in refrigerator until set. Cut into squares.

It’s that time of the year again, soup and stews almost every week! Any my favorite flavor boost – a little beer! Check out this amazingly simple cabbage stir fry, packed with flavor and warmth.

Cabbage-Roll-Rice_simply_stacie

Cabbage Roll Rice
adapted from simply stacie

2 cups cabbage, roughly chopped
1 lb. ground beef
1 tsp Worcestershire sauce
1 tsp salt
1 tsp paprika
1 onion, chopped
3 cloves garlic, minced
2 tsp italian seasoning
28oz can diced tomatoes
1/2 cup water
1/4 cup beer
1 cup Uncle Ben’s Converted Rice

Add ground beef, onion, garlic, Worcestershire sauce, salt and paprika to a large saucepan over medium heat. Cook until the ground beef is browned (about 10 minutes). Stir in italian seasonings, cabbage, diced tomatoes, water, beer and rice and bring to a boil. Once boiling, reduce heat to medium low. Cover and simmer for 18-20 minutes, or until rice is cooked and liquid is absorbed. Stir before serving. Serve hot.