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.
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
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!
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
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.
Wow. It’s been a bit since I made a marsala, and this one really, really hit the spot tonight. Shallots, perfectly mellowed in this creamy sauce. As a huge fan of bone-in, skin-on thighs that get browned a bit a in the pan before kicking up the flavor with a sauce, I’m pretty much obsessed with crispy chicken skin. It all started with Chicken Cacciatore. And this recipe does it just right.
Creamy Chicken Marsala
via the view from great island
6 skin-on, bone-in chicken thighs
2 tbsp olive oil
1 lb small mushrooms, I used white button, cremini would be great too
3 Tbsp butter, divided
2 large shallots, peeled and finely chopped
3 cloves garlic, peeled and minced
1/4 tbsp ground thyme
3/4 cup Marsala wine (or dry Sherry)
3/4 cup heavy cream
salt and freshly cracked black pepper
chopped parsley for garnish
Preheat the oven to 375F. Wipe the mushrooms with a damp cloth. Cut off the ends of the stems, and quarter them (you can halve the small ones). Heat a heavy oven-safe skillet over medium high heat until quite hot. Brush the skin side of the thighs with a little olive oil and, when the pan is good and hot, but not smoking, brown the thighs, skin down, for about 5-10 minutes, or until they have a nice brown color. Remove them to a plate.
Wipe out any burnt bits and add 2 Tbsp of the butter to the pan. Saute the shallots for about 5 minutes, then add the garlic and cook for another 2 minutes. Add the mushrooms to the pan and saute for another 5 minutes, stirring often, until they start to shrink and brown. Add the wine to the pan and turn up the heat and let it reduce down a bit (about half). Add the cream and thyme to the pan and mix well. Season to taste with salt and pepper and finish the sauce by stirring in the last bit of butter.Nestle the chicken thighs back into the pan, spooning the sauce over them a bit as well. Bake the thighs for about 20 minutes, or until cooked through. Serve hot with a sprinkle of fresh parsley.
Success! My first attempt at beef bourguignon was not only successful, but completely delicious. While I haven’t tackled the only-and-only Julia Child’s recipe yet (I think the movie did scare me a bit), the recipe below was still a labor of love, just with a little less labor but all of the goodness. It’s definitely a Sunday meal, but not quite the behemoth it was made out to be. Instead of the classic pot roast, this will always be my go-to. And with a nearly full bottle of cognac now gracing my counter, I think I might just have to make this once a month. Dinner party anyone?
3 pounds beef chuck, cut in 2-inch chunks
Freshly ground black pepper
5 tablespoons olive oil
1/2 cup cognac
4 large carrots
1 large yellow onion, cut in chunks
4 large garlic cloves, smashed
1 750 ml. bottle full-bodied red wine
1 cup beef stock
1 6 oz. can tomato paste
2 teaspoons dried thyme
10 ounces pearl onions, peeled
1/2 pound white mushrooms, halved (quartered if large)
1 tablespoon brown sugar
Preheat oven to 325 F. Pat meat dry. Season all over with salt and pepper. Heat 2 tablespoons olive oil in large Dutch-oven or oven-proof pan with lid over medium-high heat. Working in batches, add beef to pan in one layer. Brown on all sides. Transfer beef to a bowl. Add cognac to pan and deglaze pan over medium-high heat, scraping up bits. Allow to reduce by half. Pour cognac over beef.
Coarsely chop 2 carrots. Heat 2 tablespoons olive oil in same pan. Add chopped carrots, onion and garlic. Sauté 3 minutes over medium heat. Add beef with cognac, wine, stock, tomato paste and thyme. (Beef should be covered by the wine and stock. If not, add more wine or stock to cover.) Bring to a boil, reduce heat to low and cook 2 minutes. Cover and place in oven. Bake until meat is very tender, 2 1/2 -3 hours.
About 30 minutes before beef is done, cut remaining carrots in 1/2″ slices. Steam or blanch carrots until crisp tender; drain. Heat 1 tablespoon olive oil in skillet over medium heat. Sauté pearl onions and mushrooms until light golden brown. Remove beef from oven. Strain liquid from stew into a saucepan. Separate beef from the cooked vegetables and discard vegetables. Boil liquid until reduced by half and thickened to a sauce consistency, skimming fat from surface. Add sugar. Season to taste with salt and pepper. Add beef, carrots, pearl onions and mushrooms to stock. Simmer 15 minutes to heat through. Serve in warm bowls.
Beef Bourguignon may be prepared up to two days in advance. Cover and refrigerate. Before reheating, discard any solidified fat from surface. Reheat over medium-low heat on stovetop or in a 325 F oven.
Something new! I feel like we’ve been stuck in a rut lately, but maybe it’s just because I’ve gotten out of the habit of cooking every night and have been eating way too much junk. This was a great dish to get us back on track. Super healthy and super delicious – plus it’s easy to make vegan and gluten free with a little earth balance swapped out for the butter and gluten free options for the noodles and tamari. What’s tamari you say? It’s like soy sauce, only better! Made without wheat, a little less salty, but still big on flavor. And this dish showcases it perfectly, along with a few of my favorite things: mushrooms and bok choy.
Shiitake Bok Choy Soba Noodle Bowl
via a house in the hills
4 cups, washed and thinly sliced shiitake mushrooms
3 small/medium bok choy,
2 bunches of buckwheat soba (about 16 oz)
1/4 cup + 3 tablespoons tamari
1/8 cup mirin
2 tablespoons butter
2 tablespoons minced fresh ginger
3 medium cloves of garlic, crushed
2 tablespoons toasted sesame oil
sesame seeds to garnish
Bring a large pot of salted water to a boil. Cook noodles per package instructions, drain and rinse with warm water.
While water is coming to a boil, prepare mushrooms, sauce and bok choy. In a large non stick sauté pan heat earth balance butter with 4 tablespoons tamari and add mushrooms. Give a quick stir to coat and then cook on high heat for 6 minutes (do your best to not stir the after the initial mix). Give them another stir and cook an additional two minutes. The should be brown, slightly crispy and a little caramelized. Set aside until noodles are prepared.
For the sauce, combine mirin, garlic, ginger, sesame oil and 1 tablespoon of tamari. For the bok choy, trim off ends, wash thoroughly and dry. In a large wok combine noodles, sauce, bok choy and mushrooms. Cook over medium high heat until bok choy is wilted. Garnish with sesame seeds and serve immediately!
Mushrooms and marsala are always the perfect pairing. And Smitten Kitchen always does it perfectly. My obsession started with the Mushroom Bourguignon (favorite dish ever) and blossomed from there. I love the simple ingredients that play off each other so well here.
Chicken and Mushroom Marsala
via smitten kitchen
2 lbs boneless skinless chicken thighs
1 1/2 tablespoons olive oil
3 1/2 tablespoons unsalted butter
1 onion, halved and sliced thin
3/4 pound mushrooms, sliced thin, any variety you like
1/2 cup dry Marsala
1 cup chicken broth
2 tablespoons minced fresh parsley leaves (optional, for garnish)
Pat chicken dry and season with salt and pepper. In a large heavy skillet heat oil and 1 1/2 tablespoons butter over moderately high heat until hot but not smoking and brown chicken in 2 batches, transferring with tongs to a large plate as browned. Discard all but 1 tablespoon fat from skillet and sauté onion and mushrooms, stirring occasionally, until liquid mushrooms give off is evaporated. Add Marsala and cook mixture, stirring, until Marsala is almost evaporated. Add broth and chicken with any juices that have accumulated on plate and simmer, turning chicken once, until cooked through, about 15 minutes. Transfer chicken with tongs to a platter.
Simmer mushroom sauce until liquid is reduced to about 1/2 cup. Remove skillet from heat and stir in remaining 2 tablespoons butter and salt and pepper to taste, stirring until butter is just incorporated. Spoon mushroom sauce around chicken and sprinkle with parsley.
This is the paleo dish I’ve been hearing about over and over, so I knew we had to try it. And it is everything they’ve all been saying! This is super-satisfying, veggie-packed, starch-free deliciousness. It’s fried rice plus wow. Also, bacon! I can’t remember the last time I put bacon in anything. It’s terrible. What have I been doing? Of course, you could leave out the bacon and make this totally vegetarian, too. I imagine it’s perfect about a thousand different ways.
Cauliflower Fried Rice
adapted from just pinch me
1 small head of cauliflower, separated in florets
3 slices of uncured bacon, cut into small dice
3 large eggs
1-inch knob of ginger, grated (about 1 tablespoon)
1 small onion, diced
8 ounces mushrooms, sliced
1 small zucchini, diced
3 scallions, thinly sliced
2 tablespoons of chopped cilantro leaves
2 tablespoons of chopped basil
1 tablespoon of chopped mint
2 tablespoons olive oil or other cooking oil
Freshly ground black pepper
1 teaspoon fish sauce
1 teaspoon rice vinegar (optional)
1 teaspoon soy sauce (optional)
Pulse the cauliflower florets in a food processor until the pieces are about the size of rice, and set aside. Toss the diced bacon in a large skillet over medium heat and fry until crispy. Remove bacon from pan and set aside. Whisk the eggs with a little pepper and pour into the skillet. The eggs will spread out and make a very thin fried omelet. Cook for a minute on one side then flip over. When eggs are done remove from the pan, cut into thin bite size strips and set aside.
Turn up the pan to medium-high heat and add the oil. Add the onion, cook about 5 minutes until softened. Add the mushrooms and zucchini and cook until just browned. Add the ginger while stirring, then the cauliflower pieces. Reduce the heat to low and cover. Cook for about 5 minutes. Add the fish sauce (and any other sauces), salt and pepper to taste. Finish by adding the bacon, fried egg strips, herbs and the sliced green onions. Stir well and enjoy!