You are here: Home / Archives for Recipes / Accessible Ethnic

Carnitas Style Chicken Tostadas

November 7, 2011 by 8 Comments

Authenticity Alert: As in, this is not authentic but it is far, far too tasty not to share, and so, I am telling you now that I am completely not responsible for anyone taking offense to what I’ve done to Tex-Mex or Mexican cuisine. Honestly, I don’t even know enough to tell you which of those categories it strays from the most. All I know is you should make these tonight.

I know. Carnitas are pork. Crispy, delicious, succulent little fried bits of braised pork. This is not that. But it is the chicken equivalent and I’ll be darned if it isn’t crispy, delicious, succulent little fried bits of chicken on a crunchy fried tortilla with pan sauces and all the things that are great and good about Tex Mex food piled on top. Hallelujah, Amen and pass the tostadas.

First, though, I have to tell you a little story.

Last week there was a day that mucho much candy entered our home. I think you know which day I mean. When I say much candy, let me set the stage. Five grandsons, one Nana, and a good working knowledge of which houses in town give out the best goodies. There was so much candy that I feared for the peace in our home. Or at least for the textured ceiling. I mean honestly, sugared up kids bouncing off the ceiling leaves a mark. Each child had netted close to three pounds of candy in a little over an hour of wandering the beautiful streets of Geneseo. I had visions of weeks of blue tongues and green lips and twirly eyes. After forty-eight hours of utter chaos, I laid the smack down.

“Guys. You can each choose ten pieces of candy and put them in one of these bags,” (here I brandished pre-labeled zipper top bags), “Those are your pieces. You can stretch them out as long as you want. The rest of the loot goes into this bag,” (I waved a two-and-a-half gallon zipper top bag), “This is the family bag. I’ll use it in brownies and on cakes and all sorts of good stuff like that.” Then I braced myself for the blow-back.

“Cool! You’ll make brownies?” said one son while the others sorted through to pick their ten favourite pieces before handing over the rest. Don’t pity them. They each had at least two regulation sized, honest-to-goodness candy bars in their bags. Geneseo folks don’t mess around.

The rest of the candy went into the mega bag and then into the broom closet and I didn’t think of it for a few days.

Then came this weekend…

The weather was glorious. The sun was shining, the breeze blew and we had loads of yard work to do to prepare for the winter weather that’s right around the corner. My husband and I were like two ships passing in the pretty-nifty day. We were hanging laundry on lines, stacking wood, trimming weeds and whatnot when I asked, “Has anyone seen Daddy?”

Our youngest said, “Daddy’s out in the annex eating candy.” I said, “Hey. Don’t tell fibs. The candy isn’t out there. Is Daddy really in the annex*?”, then got distracted by yet another yard chore.

*Before you start thinking I’m all fancy with my annex let me explain that it is a large, uninsulated, exterior-walls-only room with window openings (sans glass) that is full of wood for keeping us warm over the winter and is attached to the house. Why such a hoity-toity name? Because I can. And technically? I’m right. Plllllbbbbbt.

Later that night when the kids were all tucked cozily into their beds, my husband brought the loot bag to the den have a little sweet snack. I reached in for a Heath bar (again, Geneseo gets mega points) and asked my husband how they got so cold. I wondered aloud whether there was a problem with the insulation in the broom closet. He responded, “I’m keeping them in the annex in a locked box. Hey! Where you going?”

I went straight upstairs to apologize to my son then came back down for the Heath bar.

The candy has been flying like glitter before a cheerleading tournament. People are fired up here, self included, so we needed something to counteract all that sugar and food dye. Enter mondo protein meals, stage left.

Protein gives your body something to do other than jitter. I can’t think of a simpler way to get a delicious protein-packed meal into you than these Carnitas-style Chicken Tostadas. The body soothing protein comes in the form of three-ingredient braised chicken that is then shredded and dropped into a wicked hot pan with a little oil so that it is crispy on the outside and succulent on the inside. This is, quite possibly, the easiest meal this side of heaven.

Toast or fry some corn tortillas and pile on refried beans (the protein fairy says hi!), the crispy chicken, some lettuce, cheese (Huzzah for more protein!), hot sauce or The Sauce, some candied jalapenos, and a fistful of chopped cilantro if you fancy it. Now comes the only difficult part of the whole process; balancing the whole shebang and getting it to your mouth. I do advise you to eat this over a plate. Then eat another. Maybe one more? Now call everything that fell onto your plate a taco salad. See? I love you.  And I’m not at  all sugared up*.

*Chocolate bars don’t have sugar, right?

Print
Carnitas Style Chicken Tostadas

Prep Time: 15 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 30 minutes

Yield: a lot!

Serving Size: 2 Tostadas

This super fast and satisfying supper takes advantage of individually frozen boneless, skinless chicken thighs. In a little over an hour and a half, you go from frozen blobs of chicken to braised, flavourful, crisped chicken on crunchy corn tortilla tostadas with a compliment of refried beans, cheese, sour cream, smoked paprika and chipotle sauce and candied jalapenos. I am willing to bet this becomes a regular in your rotation like it is for us on busy nights.

Ingredients

    For the Chicken:
  • 3 pounds of individually frozen boneless, skinless chicken thighs (you can start with fresh rather than frozen, just adjust cooking time accordingly.)
  • 1 teaspoon canola, vegetable or peanut oil, plus additional oil for crisping the meat later
  • 2 cups of chicken broth
  • 1 cup of your favourite salsa ( I use smoky roasted tomatillo and tomato salsa )
  • 4 garlic cloves, peeled but left whole
    • For the Tostadas:
  • 1-inch of vegetable or canola oil in a heavy pan
  • corn tortillas (2-3 per person)
  • salt, to taste
  • refried beans
  • shredded or baby lettuce
  • sour cream
  • Smoked Paprika and Chipotle Sauce
  • Candied Jalapenos

Instructions

In a large, heavy pan with a tight fitting lid (preferably a dutch oven) over high heat, pour the teaspoon of oil. Arrange the frozen boneless, skinless chicken thighs in the pan in such a way that the lid can be put on it and sit firmly. Before adding the lid, toss in the garlic cloves and pour the salsa and chicken stock or brother over the top. Place the lid on the pan and let cook over high heat until steam starts escaping from under the lid. Drop the heat to medium low and let it continue cooking until a piece of chicken removed from the pan shreds easily between two forks, between 45 minutes and an hour*.

*If you start with fresh (not frozen) boneless, skinless chicken breasts, you can cut that time down a bit.

Remove all of the chicken to a bowl or platter, leaving the juices in the pan, and allow it to rest for 5 minutes, lightly covered with foil. Replace the pan over the burner and turn the heat to high, bringing the pan juices to a boil and letting it reduce by 3/4, or until thick like gravy. Set aside.

Use two forks to shred all of the chicken. Set aside.

In a large, heavy skillet (preferably cast iron) over medium high heat, add 1-inch of canola, peanut or vegetable oil. Fry tortillas, 1 or 2 at a time, until golden brown, about 2 minutes, flipping once or twice to ensure it is crispy all over. Transfer the fried tortillas to a paper towel lined plate and season with salt.

Drain all but about 1 tablespoon of the oil from the skillet and return it to high heat. When the oil is very hot and shimmery, slide about half of the shredded chicken into the pan and press down on it with the back side of a sturdy spatula so that you bring more surface area of the chicken in contact with the hot oil and pan. Do not stir the chicken. When the edges appear to be dark brown or deep golden brown, pick up the crisped chicken with a spatula and flip it crisp side up onto a plate. Repeat with another tablespoon of oil and the remaining chicken.

To Assemble Tostadas:

Spread hot refried beans on a crisped tortilla, top with chicken, a drizzle of the reduced pan juices, cheese, lettuce, sour cream, Smoked Paprika and Chipotle Sauce and candied jalapenos.

http://www.foodiewithfamily.com/2011/11/07/carnitas-style-chicken-tostadas/

 

 

Filed Under: Accessible Ethnic, Appetizers & Snacks, Comfort Food, Instructional, kid food, Kitchen Techniques and Hints, Rebecca, Recipes, Snacks Tagged With: , , ,

Spiced Orange Chai Concentrate

November 3, 2011 by 8 Comments

This is the time of year when I want nothing more than to traipse through the woods. The leaves have hit the deck and between the satisfying rustling sound they make, the scent of pine needles and apples, and the brisk air, a walk yields something that just might be the best feeling in the world. I’m getting ready to hunker down along with the bears, groundhogs, hobbits, squirrels, and other woodland creatures.

With last week’s snowfall, I feel a little like Robert Frost ‘Stopping by Woods’ on a snowy evening even though it has all melted. It’s just something in the air.

Coming back from those walks, we turn to warm fires, family, good books, old movies, quiet music and great  roasts, mashed potatoes, pie, cookies and hot tea.

I know coffee is a perennial darling, but let’s talk tea for just a moment. Have you read the Little House books by Laura Ingalls Wilder? I remember them taking the edge off of the long, hard winters with strong, hot tea more than once.  There is something about tea that makes you slow down and relax because there is just something about tea.

The gnarly dried leaves unfurl and stretch in the hot water the way you do in the bath after a hard day. It’s impossible to watch that and not feel at least a little tension melt away. I think it must have something to do with the intensive manpower that goes into every cup of tea. Hand-picked leaves dried lovingly, packaged carefully and shipped to those who stand by, kettles in hand, ready to bring the water to a boil and coax every bit of flavour out of those tiny but potent shriveled leaves.

The glow of citrus, subtle sweetness and round but gentle heat of spices makes this Spiced Orange Chai Concentrate do exactly what all chai –all tea, for that matter- should do; it fills your belly and warms you from the inside out. Handily, the recipe makes a large amount and is good for up to a month in the refrigerator or up to three months in the freezer.

Chai is one of my favourite teas, but I don’t often get it when out and about because a.)I’m in the middle of nowhere and there’s no one to sell me one; b.)They often cost far more than I’m willing to pay for a cuppa; and c.)They’re often far too sweet. “C” is important. Great glugs of syrup cover up the flavour of the tea. You might as well just have hot spiced sugar water as many chai lattes available on the market.

An obvious advantage to making your own is controlling the amount of sweetness you add. Adjust it. Play with it. Get it perfect for your preferences. I suggest starting with less sugar and tasting it in milk. If it’s not sweet enough, simply add more until it is, as Baby Bear said,  “Just right!”
While I prefer it served hot with banks of steam rising from it on chilly autumn and winter days, it is superb served over ice, ice cream, or yogurt just to keep things interesting. I’ve even been known to stir a tablespoon or two into an apple pie or galette. If a walk in the woods is the best feeling in the world, a Chai Apple Pie comes in pretty closely behind it.

Yes, this is caffeinated, but that’s no reason to deprive the kids out of the delicious warming powers of chai. Use a trick from the Little House books; cambric tea. When Laura Ingalls Wilder was young, tea was considered too stimulating for children (although coffee, interestingly, was often not.) Mothers would stir a hint of tea into hot milk to warm their chilled chilluns and make them feel like grown-ups. That seems like a pretty wonderful tradition to revive to me. Put a much-more-milk-than-tea mug of this into your young ones’ hands and let them sit to warm through and through with you after a fall hike. It’s a memory in the making.

Print
Spiced Orange Chai Concentrate {Foodie With Family}

Prep Time: 20 minutes

Cook Time: 3 minutes

Total Time: 23 minutes

Spiced Orange Chai Concentrate {Foodie With Family}

With spice and the glow of citrus, this Spiced Orange Chai Concentrate stands at the ready whenever you need a seriously fast dose of warmth.

Ingredients

  • 4 ½ cups water
  • 1 stick cinnamon, broken into large pieces
  • 1 piece fresh ginger root, 2-4 inches long (according to taste), unpeeled and roughly chopped
  • 8 whole cardamom pods
  • 2 whole star anise pods
  • 10 whole cloves
  • 8 whole black peppercorns
  • ½ teaspoon freshly grated or ground nutmeg
  • 1-3 slices of a fresh orange (according to taste), peel and all
  • 10 teaspoons green or black tea leaves ~or~ 10 green or black tea bags ~or~ an equivalent amount of green and black tea combined
  • ½ cup brown or raw sugar
  • 1 tablespoon honey
  • 1 tablespoon pure vanilla extract

Instructions

To Make the Concentrate:

Bring the water to a boil in a pan with a tight fitting lid.

Add all of the spices and tea, remove from heat, cover tightly and let steep 15-20 minutes, depending on the desired strength of the tea.

Strain into a large container and add the brown or raw sugar, honey, and vanilla. Stir to combine. Transfer to a large canning jar with a tight fitting lid. Store in the refrigerator for up to one month.

To Serve:

Mix 1 part of the concentrate to 1 part milk. You can mix it with steamed milk or with cold milk and then heat it together. Alternatively, you can serve it cold over ice. Brrrr

http://www.foodiewithfamily.com/2011/11/03/spiced-orange-chai-concentrate/

Stopping By Woods on a Snowy Evening
by Robert Frost

Whose woods these are I think I know.
His house is in the village though;
He will not see me stopping here
To watch his woods fill up with snow.

My little horse must think it queer
To stop without a farmhouse near
Between the woods and frozen lake
The darkest evening of the year.

He gives his harness bells a shake
To ask if there is some mistake.
The only other sound’s the sweep
Of easy wind and downy flake.

The woods are lovely, dark and deep.
But I have promises to keep,
And miles to go before I sleep,
And miles to go before I sleep.


Filed Under: Accessible Ethnic, Beverages, Happy Healthy and Wise, kid food, Rebecca, Recipes, Stretching your dollars Tagged With: , , , , , ,

Slow-Cooker Chicken Tikka Masala

September 2, 2011 by 55 Comments

Update with a correction: In the recipe, I accidentally forgot to include the whole jalapeno pepper that I simmered with the sauce. It will be good without it, but it’s great with it. I have modified the recipe to reflect the correction.

This plate of Chicken Tikka Masala (because that’s what it is) represents a giant victory sixteen years in the making. We are talking about a serious case of I-told-you-so mixed with a pretty solid  I-was-right-and-you-were-wrong combined with a decade long desire for Indian food thwarted by… my husband.

I love that man of mine -love him dearly, bigger than the bay and to the ends of the earth- but he has sworn up one wall and down the other for the duration of the time I have known him that he despises Indian food.  He has blamed heartburn from the curry (okay, I can buy that), muddy flavours (that I blame on just plain bad take-out food) and unattractive presentation (because my husband is -and I’ll bet you didn’t know this- Frank Bruni, New York Times Food Critic. I’m kidding. He’s Darth Vader. But anyway.)  Like I said, though, I loves ‘im… and you don’t deliberately serve food to your loved ones that will make them unhappy, right?

Then I got a good deal on some chicken thighs and I had a thought. I busted out two slow-cookers. In one, I decided, I would make chicken taco meat: easy, delicious, well-loved by the husband. In the other? I was going to be a wild woman, throw caution to the wind and not only make *GASP* Indian food, but I was going to make my own version of the classic Chicken Tikka Masala. When I live dangerously, whew, I do it up right*.

*Look. I have five kids. At the moment? This is living dangerously. Just go with me on it, please, so I don’t feel pathetic. Tell me I’m crazy. Now.

I browned the yogurt and spice marinated chicken thighs in a saute pan with butter then tossed it into the slow cooker. Next up, I browned the onions, garlic and ginger, and spices, deglazed with the sauce ingredients then scraped those (minus the cream, which was added at the end to prevent curdling) and let it go for a few hours while the taco chicken cooked in a separate cooker. Simmer, simmer, simmer; that’s what the dueling crockpots of chicken did.

When, after a few hours, I stirred the heavy cream into the saucy, fragrant chicken, I was thrilled. It was beautiful, it was delicious, it was done. I tasted it and was *this close* to weeping tears of joy.  It wasn’t even close to dinner time yet, but I had wanted to get a jump on the evening. There was no way I was going to wait another minute. I piled a giant amount of rice cooked with peas and butter onto the plate. I ladled an enormous amount of the Chicken Tikka Masala over it, and tossed an industrial-sized fistful of chopped cilantro over the top and snapped a picture.

Then I looked into the camera again to snap another. Something was a bit off…

“Hey guys?” I called as I turned around to find three of my sons and one of their friends standing silently at the ready. With forks. “Um, would you guys like to be my guinea pigs?”

They polished that plate off in short order.  They wanted more. My three boys (including one from the no-green-stuff crowd) and their buddy loved it. The buddy asked me to give the recipe to his mom.

That was one obstacle cleared with daylight between me and the hurdle. The big question, however,  remained. What would my Indian cuisine averse beloved think?

I put together the most exquisitely plated dish of Chicken Tikka Masala that I possibly could and stuffed it into his hands while he sat at his computer working on a program. My husband knows better than to question a plate of lovingly offered food whatever the hour may be and he dutifully laid into it.

“If you don’t like it, you don’t have to eat it. I have taco meat going in another slow-cooker.” I disclaimed…

“Mmmm! Sgood!” he said.

“So, you like it?” I asked.

“Yeah! Sreallygood!” he said, mid-bite.

“So, you really like it??” I asked. And then he looked at me funny. Then he looked at the plate and then again at me and said,

“Yeah! Sreallygood. Thank you?”

And I’m sorry to say this, but I am fairly certain I smirked. I am an adult, but I am human. I got a hold of myself before I continued,

“Oh sure, honey. Eat up! If you’d like more, there’s plenty.” I walked away happy.

Victory. It tastes sweeter when defeat tastes great, too.

Print
Slow-Cooker Chicken Tikka Masala

Prep Time: 15 minutes

Cook Time: 5 hours, 30 minutes

This classic Indian dish is sure to win over even the pickiest eaters with its creamy, rich, complex comfort food bona fides. This dinner is the perfect fall or winter warm-me-up and it reheats like a dream.

Ingredients

    For the chicken:
  • 9 boneless, skinless chicken thighs
  • 1 teaspoon kosher salt
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 cup yogurt
  • 4 tablespoons butter
    • For the sauce:
  • 4 tablespoons butter
  • 1 large onion, peeled and diced
  • 6 cloves garlic, peeled and minced
  • 1 tablespoon kosher salt
  • 1 large piece of ginger (2-3 inches in size), peeled and grated
  • 3 tablespoons garam masala
  • 4 cups crushed tomatoes
  • 1 tablespoon raw sugar (or granulated white sugar)
  • 1 whole jalapeno, washed, stem removed and pierced several times with a sharp knife
  • 1 1/2 cups heavy cream
  • 2 teaspoons cornstarch or cleargel
    • To Serve:
  • Hot, buttered, cooked rice with peas (see recipe below)
    • Optional:
  • Cilantro

Instructions

Cut the boneless, skinless chicken thighs into 1- 1 1/2 inch pieces. Sprinkle the coriander, cumin and 1 teaspoon salt over the chicken, then stir in the yogurt until all the pieces are evenly coated. Cover lightly and let sit for 10 minutes before proceeding.

Melt 1 tablespoon the butter in a large saute pan over medium heat. Raise the heat to medium high and quickly brown about 1/4 of the chicken. Transfer browned chicken to the slow cooker as it is finished, using 1 tablespoon of butter per batch, and repeat until the chicken is all in the slow-cooker.

Return the pan to the heat and melt the remaining 4 tablespoons of butter over medium high heat. Add the onions, garlic, and the 1 tablespoon of kosher salt, then stir. Cook, stirring frequently, until the onions begin to lightly brown around the edges.

Stir in the garam masala and ginger and cook until fragrant (about 1 minute) before raising the heat to high and adding the crushed tomatoes and raw sugar. Stir well, scraping the caramelized bits from the bottom of the pan and bring to a boil. Pour over the chicken in the slow-cooker and add the jalapeno pepper.

Cover and cook on LOW for 5 hours, or until the chicken is very tender.

Use a fork or whisk to stir the cornstarch or cleargel into the heavy cream until smooth. Pour into the slow-cooker and stir gently until the colour is even. Replace the lid and let cook for 10 minutes or until bubbly around the edges.

Serve over hot rice topped with a generous amount of chopped cilantro.

Try not to gloat.

http://www.foodiewithfamily.com/2011/09/02/slow-cooker-chicken-tikka-masala/

Print
Buttery Rice and Peas

Buttery rice and peas is comfort food at it's easiest. If you want to serve this with Chicken Tikka Masala and make it most authentic, use white basmati rice. If basmati is not easily available, you can substitute another long-grain white rice so long as it is not quick cooking or instant.

Ingredients

  • 2 cups long grain white rice
  • 4 tablespoons of butter
  • 4 cups of water
  • 1 cup frozen sweet peas

Instructions

To Cook in a Rice Cooker:

Add rice, butter and water to the rice cooker and program for the regular cycle. When it is complete, open the lid, stir in the peas, and let stand for 10 minutes before serving.

To Cook on the Stove top:

In a mid-sized, heavy-bottomed saucepan, combine the butter, water, and rice and bring to a boil over high heat. As soon as the water comes to the boil, cover the pot tightly, and drop the heat to low. Simmer for about 12-15 minutes, or until the water is absorbed and the rice looks fluffy. Fluff the rice with a spoon, stir in the frozen peas, and let sit, partially covered, for 10 minutes before serving.

http://www.foodiewithfamily.com/2011/09/02/slow-cooker-chicken-tikka-masala/

Filed Under: Accessible Ethnic, kid food, Main Dish, Rebecca, Recipes, slow-cooker Tagged With: , ,

Korean Style Teriyaki Beef Lettuce Wraps and a Giveaway!

August 11, 2011 by 54 Comments

A couple months ago I was contacted by Back To The Roots, a company that sells grow-your-own-gourmet-mushroom kits using composted coffee grounds. Before I even got two sentences into the email from them I had hit reply with a message that went something like this:

“Yes! Whatever you’re asking me, yes! I love mushrooms. LOVE ‘em. What do you want me to do? I’ll do it!”

And then I sensibly went back and read the rest of the email.

As it turned out, my original response was entirely suitable to what they had asked me. They offered me my own oyster mushroom kit, a kit to give away to my readers (that’s YOU FOLKS!) and a ten-percent discount code for the rest of you to use so you can order your own kits from Back To The Roots. (Discount code: mushrooms4me10 ). And let me tell you, I was pretty impressed with the company.

I waited until I got back from the ranch to start growing my mushrooms and it’s a good thing I did because eight days in, BAM. I had about a pound of giant, gorgeous oyster mushrooms shooting out of my kit. I got so excited that I sliced them all off and cooked them before it even occurred to me to take a picture. Ahem. I was excited. Did I mention I like mushrooms a lot?

Thankfully, the instructions told me  how to get a second crop from the kit and I wrote myself many little sternly worded notes about taking a picture before cooking the mushrooms. This was my second crop:

I had never noticed before just how pretty mushrooms are. They’re so delicate and lovely that it was almost a shame to slice them up and cook them.

…Almost a shame. Not quite. No. Not really at all. I carried on and sallied forth and made one of the best summer meals we’ve had this year. Korean-Style Teriyaki Beef Lettuce Wraps*.

*If this beef looks familiar, it’s because it is. This is a very gently adapted version of my Jangsanjeok recipe but served over garlicky oyster mushroom soba noodles and wrapped in lettuce.

Don’t let the length of the ingredient list freak you out. The recipe is incredibly simple to pull together. Both the beef and noodles can be prepared as much as a day in advance of serving, making it a great solution for summer entertaining on steamy evenings. Substantial but not heavy, flavourful and exotic, these lettuce wraps are a crowd-pleaser. Alternatively, you could skip the crowd and eat it all yourself. Not that I’ve done that. I’m just saying.

So, this contest. You want the rules? Leave a comment. Tell me what you would do with your oyster mushroom bounty. Tell me how cool you think it is that they grow in composted coffee. Tell me you’d give this kit to your Aunt Marge because she loves mushrooms. Just tell me something!  The winner will be chosen by random.org and announced here on Monday, August 15th. Good luck everyone!

Update: Our winner is lucky comment #50: Janis who will be naming her burl Roger :-) Please email me your mailing address, Janis and happy mycelium tending.

A free mushroom kit was sent to me and one is being provided for this giveaway by the generous folks at Back To The Roots but all opinions and experiences discussed here are my own. What can I say? I’m enthusiastic about this product.

Print
Korean Style Teriyaki Beef Lettuce Wraps

Prep Time: 25 minutes

Cook Time: 35 minutes

Total Time: 60 minutes

Yield: 8 servings

Spicy, sweet, garlicky, gingery Korean-style teriyaki simmered beef patties on a bed of garlic oyster mushroom noodles get the fresh leaf lettuce wrap treatment for the ultimate summer meal. This is the stuff of cravings. Best yet, everything can be done ahead of time and chilled, making this a great fit for entertaining on warm evenings.

Ingredients

    For the Beef:
  • 2 pounds lean ground beef
  • 2 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 2 teaspoons salt
  • 1 tablespoon finely minced green onion
  • 1 tablespoon finely minced (or pressed in a garlic press) garlic
  • 4 tablespoons raw sugar (can substitute white granulated sugar if necessary)
  • 3/4 teaspoon freshly ground black pepper
    • Ingredients for Simmering Sauce:
  • 3 tablespoons soy sauce
  • 1/4 cup + 2 tablespoons water
  • 1/2 cup + 1 tablespoon unsweetened apple or pear juice
  • 6 tablespoons raw sugar (can substitute white granulated sugar if necessary)
  • 2 tablespoons honey
  • 10 cloves of garlic, peeled and thinly sliced
  • 1-1/2? piece of ginger, thinly sliced*
  • 3 whole small dried red chilis (can substitute 1 teaspoon crushed red pepper flakes, can also reduce to suit heat preferences.)
  • 2 whole green onions, ends trimmed
    • For the Garlic Oyster Mushroom Noodles:
  • 4 tablespoons olive oil
  • 1-2 cups oyster mushrooms
  • 3 cloves garlic, minced or pressed
  • 6 tablespoons raw sugar
  • 8 tablespoons rice vinegar
  • 3 tablespoons soy sauce
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon gochujang (Korean chili paste) or Asian chili-garlic sauce
  • 1 pound soba noodles, cooked 1-2 minutes less than package instructions, drained and rinsed with very cold water
  • 6 green onions, sliced
  • 1 tablespoon toasted sesame seeds
    • Additional ingredients for serving:
  • 12-20 large leaves of lettuce (Bibb, leaf or romaine, preferably) rinsed and air dried
  • sliced green onions
  • toasted sesame seeds.

Instructions

To Prepare the Beef:

Preheat oven to broil (High Broil if your oven allows you to differentiate) with the oven rack between 6 to 8 inches from the heating element. (Alternately, you can heat your gas grill to High or lay a bed of hot coals in your charcoal grill.)

Combine beef with all the other patty ingredients in a medium size bowl. Mix well with your hands until the ingredients are evenly distributed. Divide the meat into two portions. Pat each portion into a square or rectangle that is about 1/2? thick on a rimmed baking sheet. The patties do not have to be shaped perfectly, but try your best to get them evenly thick in order to promote even cooking.

Broil or grill the beef for about 3 minutes on the first side. Carefully flip to prevent breakage. One spatula underneath and one spatula pressed lightly against the top works well for the manoeuver. Return the patty to the broiler or grill and cook until cooked through. This took 4 more minutes under my broiler. Remove the pan from the oven and cool completely.

While patties cool, combine all of the sauce ingredients in a large skillet or braising pot.

When the patties are completely cool, cut into squares that are about 1-inch to 1 1/2-inches in size. Bring the sauce ingredients to a boil over medium high. Stir well, then add the patties to the sauce. Lower heat to medium low and simmer, basting the patties and turning occasionally, until the sauce has been reduced, is thick and syrupy and has been mostly absorbed.

Serve hot or chilled.

To prepare the Garlic Oyster Mushroom Noodles:

Place a heavy-bottomed skillet over medium high heat with 2 tablespoons of olive oil in it.

When the oil is shimmering, add the mushrooms with a couple pinches of salt and stir to coat.

Cook, stirring frequently, until mushrooms are tender and golden brown.

Add garlic, raw sugar, the remaining tablespoon of olive oil, vinegar, soy sauce, sesame oil, and gochujang. Bring the sauce to a simmer, stirring constantly until mixture is smooth and somewhat thickened around the mushrooms.

Add the noodles to the pan and toss to coat.

Remove the pan from the heat and toss in the green onions and sesame seeds. Let cool to room temperature or colder before serving.

To Assemble Lettuce Wraps:

Lay out several large lettuce leaves.

Arrange about 1/8 cup of noodles on each leaf and top with two or so of the simmered beef patties.

Garnish with additional sesame seeds and green onions, if desired.

http://www.foodiewithfamily.com/2011/08/11/korean-style-teriyaki-beef-lettuce-wraps-and-a-giveaway/

 

Filed Under: Accessible Ethnic, Giveaways!, Healthy Foods, Korean Food, Main Dish, Meat, Recipes Tagged With: , , , ,

Homemade Furikake |Japanese Rice Seasoning

August 9, 2011 by 15 Comments

The first order of business on this post just plain has to be pronunciation. Foo-ree-kah-kay. My boys, however, prefer to call it furry khaki. Why? Well, I assume it has something to do with being very silly boys.

Now that we’re all on the same page, let’s talk about what it is… Furikake is like the salt and pepper of Japan. It goes on bowls of rice, gets mixed into onigiri, sprinkled over noodles, on porridge and just about anything else that holds still long enough to get hit with it. This wanton flinging of furikake happens for an excellent reason; because it tastes great and delivers an instant explosion of umami to anything it tops. I find myself looking for more foods to cover with this distinctive seasoning that is briny and earthy with just a touch of seafood essence. If you’ve had it before, you know that there’s nothing to compare to the complete flavour added to dishes where this is present.

I’ll be honest. I’m fixated on furikake. I love this so much that I almost always make more rice than we’ll need in a meal so I can form rice balls to sprinkle with furikake for late night snacks. Sometimes I just open the jar to sniff it a little bit. It’s a weakness.

So what is it exactly? In it’s basic form -the form I’m giving you today- it is toasted sesame seeds, sea salt, nori, bonito flakes** and an optional pinch of sugar*.

*Most commercially available furikakes contain added MSG and preservatives.

**Bonito flakes are dried, paper-thin shaved flakes of tuna. They add a rich seafood taste to the furikake. If you have trouble finding them, you can purchase them through this link . (Full disclosure: This link will take you to Amazon.com. If you purchase the bonito flakes, I will receive an itty bitty commission. )

There are many, many versions of it sold, and just as many, if not more, versions of it made in homes but what I’m giving you today is a good basic leaping off point for adding that little special something to your meals or snacks. We start with raw sesame seeds here, but if all you can find is toasted sesame seeds, simply skip the toasting step and proceed from that point forward.

Do make this, though. Just do. I can’t be the only one who obsesses over these things. I refuse to think that is possible. I need some company on my wacky little furikake island, people.

Print
Homemade Furikake |Japanese Rice Seasoning

Prep Time: 10 minutes

Cook Time: 5 minutes

Yield: One generous cup of furikake.

Furikake: the salt and pepper of Japan. This crunchy, salty, nutty, earthy, briny topping that tastes slightly of seafood is a great all-purpose seasoning for rice, seafood, snacks, and more.

Ingredients

  • 1/2 cup raw sesame seeds
  • 1 teaspoon to 1 tablespoon sea salt, to taste
  • 3 sheets nori
  • 3 heaping tablespoons bonito flakes
  • 1/2 teaspoon sugar, optional

Instructions

Heat a dry, heavy-bottomed skillet over a medium high burner.

Pour in the sesame seeds and shake to distribute evenly over the surface of the skillet.

Toast, shaking occasionally, until the seeds are fragrant and begin making little popping sounds.

Immediately pour the seeds into a dry, clean bowl to cool and stir in the sea salt. Allow to cool completely before proceeding.

Use kitchen shears or clean, dry scissors to cut the nori into 1-inch strips. Stack the strips and cut cross-wise into very thin strips over the bowl of sesame seeds.

Use the kitchen shears again to roughly cut up the bonito flakes.

Add the sugar (if using) and stir all ingredients together, then transfer to a jar with a tight fitting lid.

This is ready to use immediately but can be stored in a cool, dry place out of direct sunlight for up to two months.

http://www.foodiewithfamily.com/2011/08/09/homemade-furikake-japanese-rice-seasoning/

 

 

Filed Under: Accessible Ethnic, Condiments, kid food, Rebecca, Recipes, Stretching your dollars, Vegetarian

Jangsanjeok | Korean Simmered Teriyaki Style Beef Patties

January 21, 2011 by 22 Comments

I got goodies in the mail this week. Score!  It was a massive package of unexpected food-related goodies from my brother and his wife in Korea. Hat trick! In this magical box, Nate and Sun Hwa packed ramen, Korean coffee, laver, spicy tuna and a fantastic Korean foods cookbook. I promise I will cook my way through the book eventually, but the thing that jumped off the pages and screamed “EAT ME!” the most was the luscious looking Jangsanjeok.

There was no accompanying description of the dish, but the ingredients spoke for themselves; beef, soy sauce, ginger, garlic, green onions, honey.  Oh my, yes.  When someone says, “What sounds good to you for dinner?” my brain steers -on auto pilot- to some combination of those tastes. Those are my flavors.

There might not have been a description, but there was a photo and it was glorious.  Small squares of beef in a sticky, dark mahogany sauce dusted with chopped nuts. Heck to the yes. The sauce was so deeply colored that it was almost black.  I needed this badly. A closer study of the ingredient list revealed that I had everything (or a decent substitute for everything) required by the recipe.

My first attempt was, while satisfactory, not spectacular.  I found the quantities specified to yield a dish that was too salty for my tastes.  I love salt.  I’m obsessed with salt. I collect varieties of salt. I bleed salt.  But the way I wanted to eat the dish -pretty little sticky squares of garlicky beef perched atop a bed of steamy rice- didn’t work.  When the beef was nibbled at delicately in between bites of banchan and rice, it worked just dandy.

However…

Delicate nibbling does not seem to be the favored approach at our dinner table.  I liken my boys’ eating more to a contest. It’s not a contest between brothers, oh no.  It’s a personal challenge.  You can almost see them thinking, “If I eat this quickly and quietly, she will keep giving me more food. Need more food.”

This is hogwash as my children eat nearly constantly from waking to sleeping.  I regret introducing them to Lord of the Rings so early in life.  They now feel it is their birthright to eat breakfast, second breakfast, elevensies, luncheon, afternoon tea, dinner and supper. If one of the seven is omitted the weeping and moaning and gnashing of teeth is Biblical in proportion. I’m fairly certain they all must have tapeworms. And this brings me to my point…

Eaten in the mode of my sons, the salt in this dish was overwhelming.  I modified the recipe to reduce the salt content in the sauce and was thrilled. The raw sugar I prefer in this dish gives it a subtle molassesy flavor and contributes to the gorgeous lacquered appearance of the beef patties.  Finally, I threw sesame seeds over everything for a little pop of that wondrous toasty, nutty sesame flavor.

Redolent with flavor, beautiful to the eye, family-friendly, simple and economical to prepare, and made with ingredients that are easy to find, Jangsanjeok is now a part of our regular meal rotation.

I think everyone should blow a collective kiss toward Daegu, Korea right now.  Thank you, Nate and Sun Hwa!

Jangsanjeok | Korean Simmered Teriyaki Style Beef Patties

Scroll to the bottom for an easy-print version of this recipe!

Adapted from ‘A Korean Mother’s Cooking Notes’

Ingredients for Beef Patties:

  • 2 pounds lean ground beef
  • 2 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 2 teaspoons salt
  • 1 tablespoon finely minced green onion
  • 1 tablespoon finely minced (or pressed in a garlic press) garlic
  • 4 tablespoons raw sugar (can substitute white granulated sugar if necessary)
  • 3/4 teaspoon freshly ground black pepper

Ingredients for Simmering Sauce:

  • 5 tablespoons soy sauce
  • 1/4 cup + 2 tablespoons water
  • 1/4 cup + 2 tablespoons unsweetened apple juice
  • 6 tablespoons raw sugar (can substitute white granulated sugar if necessary)
  • 2 tablespoons honey
  • 10 cloves of garlic, peeled and thinly sliced
  • 1-1/2″ piece of ginger, thinly sliced*
  • 3 whole small dried red chilis (can substitute 1 teaspoon crushed red pepper flakes, can also reduce to suit heat preferences.)
  • 2 whole green onions, ends trimmed

Optional for Garnish:

  • Toasted Sesame Seeds
  • Minced Green Onions

*If you like the idea of having fine threads of cooked ginger adhered to your food with a sticky sauce (and I do, oh, I do!), peel and julienne the ginger before adding to the pot.  If you’d prefer no ‘stuff’ sticking to your food (alas, this is my three youngest children’s preference…) simply slice the ginger into thin coin-shaped pieces before adding with other ingredients.

Preheat oven to broil (High Broil if your oven allows you to differentiate) with the oven rack between 6 to 8 inches from the heating element.  (Alternately, you can heat your gas grill to High or lay a bed of hot coals in your charcoal grill.)

Combine beef with all the other patty ingredients in a medium size bowl.

Mix well with your hands until the ingredients are evenly distributed.  Divide the meat into two portions.  Pat each portion into a square or rectangle that is about 1/2″ thick on a rimmed baking sheet.  The patties do not have to be shaped perfectly, but try your best to get them evenly thick in order to promote even cooking.

Broil or grill the beef for about 3 minutes on the first side.  Carefully flip to prevent breakage. One spatula underneath and one spatula pressed lightly against the top works well for the manoeuver. Return the patty to the broiler or grill and cook until cooked through.  This took 4 more minutes under my broiler.  Do not give in to the temptation to cook the beef rare or medium.  (It will become tender later as it simmers in the sauce.) Remove the pan from the oven and cool completely.

While patties cool, combine all of the sauce ingredients in a large skillet or braising pot.

When the patties are completely cool, cut into squares that are about 1-inch to 1 1/2-inches in size. Bring the sauce ingredients to a boil over medium high.  Stir well, then add the patties to the sauce.  Lower heat to medium low and simmer, basting the patties and turning occasionally, until the sauce has been reduced, is thick and syrupy and has been mostly absorbed.

These can be served over rice with ginger scallion sauce, as a snack, or as part of the banchan in a traditional Korean meal. I like a sprinkling of sesame seeds on top.

5.0 from 1 reviews

Print
Jangsanjeok | Korean Simmered Teriyaki Style Beef Patties
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 

Serves: 8
 

Try out this Korean classic tonight. Chances are you have everything you need for these small squares of beef in a sticky, dark, garlicky sauce served on rice.
Ingredients
  • 2 pounds lean ground beef
  • 2 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 2 teaspoons salt
  • 1 tablespoon finely minced green onion
  • 1 tablespoon finely minced (or pressed in a garlic press) garlic
  • 4 tablespoons raw sugar (can substitute white granulated sugar if necessary)
  • ¾ teaspoon freshly ground black pepper
  • Ingredients for Simmering Sauce:
  • 5 tablespoons soy sauce
  • ¼ cup + 2 tablespoons water
  • ¼ cup + 2 tablespoons unsweetened apple juice
  • 6 tablespoons raw sugar (can substitute white granulated sugar if necessary)
  • 2 tablespoons honey
  • 10 cloves of garlic, peeled and thinly sliced
  • 1-1/2″ piece of ginger, thinly sliced*
  • 3 whole small dried red chilis (can substitute 1 teaspoon crushed red pepper flakes, can also reduce to suit heat preferences.)
  • 2 whole green onions, ends trimmed
  • Optional for Garnish:
  • Toasted Sesame Seeds
  • Minced Green Onions

Instructions
  1. Preheat oven to broil (High Broil if your oven allows you to differentiate) with the oven rack between 6 to 8 inches from the heating element. (Alternately, you can heat your gas grill to High or lay a bed of hot coals in your charcoal grill.)
  2. Combine beef with all the other patty ingredients in a medium size bowl. Mix well with your hands until the ingredients are evenly distributed. Divide the meat into two portions. Pat each portion into a square or rectangle that is about ½” thick on a rimmed baking sheet. The patties do not have to be shaped perfectly, but try your best to get them evenly thick in order to promote even cooking.
  3. Broil or grill the beef for about 3 minutes on the first side. Carefully flip to prevent breakage. One spatula underneath and one spatula pressed lightly against the top works well for the manoeuver. Return the patty to the broiler or grill and cook until cooked through. This took 4 more minutes under my broiler. Remove the pan from the oven and cool completely.
  4. While patties cool, combine all of the sauce ingredients in a large skillet or braising pot.
  5. When the patties are completely cool, cut into squares that are about 1-inch to 1½-inches in size. Bring the sauce ingredients to a boil over medium high. Stir well, then add the patties to the sauce. Lower heat to medium low and simmer, basting the patties and turning occasionally, until the sauce has been reduced, is thick and syrupy and has been mostly absorbed.
  6. These can be served over rice with ginger scallion sauce, as a snack, or as part of the banchan in a traditional Korean meal. I like them with a sprinkling of sesame seeds on top.

Notes
If you like the idea of having fine threads of cooked ginger adhered to your food with a sticky sauce (and I do, oh, I do!), peel and julienne the ginger before adding to the pot. If you’d prefer no ‘stuff’ sticking to your food (alas, this is my three youngest children’s preference…) simply slice the ginger into thin coin-shaped pieces before adding with other ingredients.

WordPress Recipe Plugin by EasyRecipe

Filed Under: Appetizers & Snacks, Happy Healthy and Wise, Healthy Foods, kid food, Korean Food, Main Dish, Meat, Party Food, Recipes, Side Dishes Tagged With: , , , , , , , ,
Newer Posts»