Korean Beef

Korean Beef

Ingredients:

1 lb lean ground beef
1/4 - 1/2 cup brown sugar
1/4 cup soy sauce

1 Tablespoon sesame oil
3 cloves garlic, minced
1/4 teaspoon ground ginger or 1/2 teaspoon fresh
1/2 – 1 teaspoon crushed red peppers (depending on how spicy you like it)
salt and pepper
1 bunch green onions, diced

Rice, cooked

Directions:

Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions.

Greek Yogurt Pancakes

Ingredients
1.5 cup flour
2 t baking poder
2 T sugar (optional)
1/2 t salt
2 T oil
2 eggs
1 t vanilla
3/4 cup plain greek yogurt
3/4 cup milk

Whisk together dry, whisk together wet. Add dry to wet, don't over mix. Cook em up.

Souped Up Yellow Cake with Chocolate Buttercream Frosting

I told Ruby if she wore the outfit I wanted her to, we could make any treat she wanted. She chose cake. Blah. I don't love cake. We had a yellow cake mix in the pantry and I decided to make it fancy. It was SO GOOD.

Ingredients
Yellow Cake Mix
1 stick softened butter
4 Eggs
1 cup whole milk
1 t vanilla or 2 t OJ with some zest (haven't tried the OJ yet, will next go)

Preheat oven to box instructions. Spray pan(s). Cream butter. Add eggs one at a time until incorporated with the butter. Add milk. Add cake mix. Turn mixer to high and add vanilla extract or OJ and zest. Mix on high for 5 minutes. Bake according to box.

Frosting
1 cup butter softened
2/3 cup unseated cocoa
approx 3.5 cups powdered sugar
a little less than 1/2 cup milk
1.5 t vanilla

Add cocoa to bowl, whisk to remove lump. Add about a T of milk and the butter cream together. Slowly add sugar and milk to butter mixture by adding 1 cup sugar and 1T milk and mix on high for 1 minute. After its all combined, repeat until you've reached desired consistency and sweetness. Add vanilla.

Chicken Korma

1/4 cup canola oil
1 yellow onion, finely chopped
2 cloves garlic, minced
2-inch piece fresh ginger, peeled and grated
2-inch piece cinnamon stick
2 bay leaves
1 T ground coriander
1 t ground turmeric
1/2 t cayenne pepper
2 t ground cumin
11/2 cups chicken broth
1 C canned tomato sauce
1 T sugar
Salt
2 lbs skinless, boneless chicken breasts, cut into strips 2 inch (12 mm) wide
2 cup buttermilk
1/2 cup roasted cashew nuts
3 T chopped fresh cilantro (fresh coriander)

In a large frying pan over medium-high heat, warm the canola oil. Add the onion and saute until it begins to soften, about 3 minutes. Add the garlic, ginger, cinnamon, bay leaves, coriander, turmeric, cayenne, and cumin and saute until the spices are fragrant and evenly coat the chopped onion, about 1 minute. Stir in the broth, tomato sauce, sugar, and 1 teaspoon salt and deglaze the pan, stirring and scraping up the browned bits on the bottom of the pan with a wooden spoon. Bring to a boil.

STOVE TOP: Transfer the broth-spice mixture to a large Dutch oven. Add the chicken strips and stir to coat. Partially cover and cook over low heat until the chicken is very tender and the sauce is thickened, about 1 hour. 

SLOW COOKER Transfer the broth-spice mixture to a slow cooker. Add the chicken strips and stir to coat. Cover and cook until the chicken is very tender and the sauce is thickened, 3 hours on the high-heat setting or 6 hours on the low-heat setting.
About 15 minutes before the chicken is done, combine the buttermilk and cashews in a blender or food processor. Blend or process until the nuts are finely pureed and combined with the buttermilk. Add to the chicken and stir to blend with the chicken and sauce. Continue cooking until the sauce is completely heated through and thick, about 5 minutes. Remove and discard the cinnamon and bay leaves.
Divide the chicken and sauce among warmed bowls, garnish with the cilantro, and serve at once.

MAKES 6-8 SERVINGS

Chicken Adobo

Ingredients

2 yellow onions, halved and thinly sliced
1-inch piece fresh ginger, peeled and cut into 4 slices
6 cloves garlic, crushed
3.5 lbs. skinless, bone-in chicken thighs, trimmed of excess fat
Salt and freshly ground pepper
3/4 C white wine vinegar
1/2 C soy  sauce
1 T sugar
2 limes, cut into wedges

OVEB: Preheat the oven to 350°F. Evenly spread half of the onion slices in the bottom of a large Dutch oven. Top with the ginger and garlic, distributing them evenly. Arrange the chicken thighs in a single layer over the onions and seasonings. Sprinkle with 1 teaspoon pepper and 1/4 teaspoon salt and top with the remaining onion slices. Drizzle with the vinegar and soy sauce and sprinkle with the sugar. Cover and cook until the onions are soft and the chicken is opaque throughout and very tender, about 2 hours.

SLOW COOKER: Evenly spread half of the onion slices in the bottom of a slow cooker. Top with the ginger and garlic, distributing them evenly. Arrange the chicken pieces in a single layer over the onions and seasonings. Sprinkle with 1/4 teaspoon salt and 1 teaspoon pepper and cover the chicken evenly with the remaining onion slices. Drizzle with the vinegar and soy sauce, and sprinkle with the sugar. Cover and cook until the onions are soft and the chicken is opaque throughout and very tender, 4 hours on the high-heat setting or 8 hours on the low-heat setting.
Remove and discard the ginger and garlic cloves. Transfer the chicken and sauce to warmed plates. Serve at once with the lime wedges.