Korean Barbecued Beef (Kalbi)
adapted from Family Feasts for $75 a Week by Mary Ostyn
serves 6 prep time: 30 minutes, plus marinating overnight
2 pounds round steak (I have also used this marinade sucessfully with many other cuts of beef and pork and chicken, you really can’t believe how good it is!)
1 cup soy sauce
1 cup brown sugar
2 TBS sesame oil
1/4 cup lemon-lime soda
3 cloves garlic, smashed
1 onion, chopped
1 tsp black pepper
1. Thinly slice beef against grain. Mix remaining ingredients together in a baking dish. Add steak; cover and marinate overnight.
2. Preheat grill. Remove beef from marinade, and grill to desired degree, turning slices over at least once while cooking.
This meat tastes amazing with noodles, or my famous cranberry rice, or curried roasted potatoes! Read below for those and more recipes!
Jenny’s Cranberry Rice
3 cups basmati rice, rinsed
1 cup dried, sweetened cranberries
a bunch of kale, chopped and washed
1 lb mushrooms ( I use baby portabella)
1 head chopped cauliflower roasted with olive oil
and salt and pepper and garlic salt in 400 degree oven for 15 minutes or until golden
2 cups whole raw cashews, pecans, or pine nuts
1 can coconut milk
a large onion
3 cloves garlic smashed
salt and pepper to taste
1+ cup olive oil
2 TBS Bills Curry (any curry spice will do)
1 TBS paprika
Rinse rice until the water runs clear, add cranberries, can of coconut milk, and enough water (2 1/4 cups per cup of dry rice). Bring to a boil and then turn it down and let it simmer with lid on until ready. About 20 minutes. Add spices and olive oil after you have turned the heat down.
In a sauté pan, heat up olive oil (1/4 cup) and caramelize onion and mushrooms with cashews until they all have this sweet golden thing happening, and then add more curry (1 TBS) and more paprika (1tsp) and salt and pepper.
Stir in crushed garlic and kale, remove from heat, and partially cover.
You don’t want to really cook the kale and garlic, it will be perfect from the heat of the other veggies.
Put the veggie/cashew combination with the cauliflower – serve on top of rice and enjoy.
New Curried Potatoes
serves: 8 prep time: 20 minutes cook time: 30 minutes
14 large organic potatoes
1/2 cup olive oil for 2 big sheet pans
1 tablespoon dill
2 tablespoon curry powder ( I really like Bill’s Best)
salt and pepper to taste
1. Cube potatoes after washing them.
2. Spread the oil (I know a half cup seems like a lot, but it’s the key to the cripsy tay-toes)!
3. Sprinkle the spices on the sheet pan with the olive oil and then mix the potatoes in so they are all covered in oil and spices!
4. Bake for a half an hour on 400 degrees. Flip the potatoes after 15 minutes.
This is Ellie, a dear student of mine! She and I and several other girls made these fun monogrammed aprons together! Lately I have been having so much fun with curry, I can’t even tell you! I have been trying to make a dish similar to one I’ve had at a local Thai restaurant that I love…this is a close as I’ve gotten. I hope you like it as much as I do….and just for the record, all the children asked for seconds!
Chicken Curry adapted from Gluten, Wheat, and Dairy Free
serves: 8 prep time: 30 minutes cook time: 15 minutes
4 Tablespoons vegetable oil
8 Boneless skinless chicken breasts
1 1/2 teaspoons cumin
1 Large onion diced
4 cloves garlic
2 Tablespoons ginger, grated
2 teaspoons ground tumeric
1 teaspoon ground coriander
2 teaspoon curry powder
1 can coconut milk
1 can diced tomato
2 cans peas
2 Tablespoons lemon juice
salt to taste
a handful of fresh chopped cilantro or if you think cilantro tastes like soap, parsley is just as delicious!
cooked basmati rice to serve
1. Heat the oil in a heavy saucepan over medium heat. Add the chicken and cook for 5-8 minutes, turning frequently, until lightly brown and cooked through. Remove from saucepan and set aside. After it cools, chop into bite size pieces.
2. Add cumin and onion and cook until golden. Add garlic, ginger, tumeric, coriander, and curry and cook for 1 minute.
3. Return chicken to the saucepan and stir in the coconut milk and tomatoes. Partly cover and cook over medium heat for 10 minutes, until the sauce has thickened. Stir in the lemon juice and peas and season to taste with salt.
serve with rice and sprinkle cilantro or parsley on top!
Here is an easy crowd pleaser:
Curried Chickpeas/ Channa Dal
3cups(24 ounces) chickpeas,
washed and drained
5 cups water
1 teaspoon ground cumin
2 teaspoon ground coriander
½ teaspoon cayenne pepper(optional)
6 tablespoons butter or margarine
2 mediun onion, chopped
3 clove garlic, chopped
2 tablespoon grated fresh ginger
2 teaspoon garam masala(optional)
1. Put chickpeas in bowl. Add enough cold water to
Cover and soak overnight.
2. To cook, drain chickpeas. Place chickpeas,
Water, turmeric, cumin, coriander, and cayenne in a heavy saucepan
And bring to a boil over medium high heat. Reduce heat to low,
Cover pan and simmer for about an hour.
3. in large saucepan, melt
Butter over medium heat.
Add the onion, garlic and ginger and cook for about 5 minutes, stirring
Frequently, or until onion turns golden brown.
4. Add chickpeas and cooking liquid
To onion mixture. Turn heat to high and bring to a boil, stirring constantly.
Cover pan, reduce heat to low and simmer 30 minutes or until chickpeas are tender but not mushy.
5. Add garam masala and mix well. 6 place chickpeas in a serving dish.
All you need to make this into a healthy meal is a little cucumber salad and naan (pita or tortilla work great, too)! Yea for Indian Night!!
What’s your favorite Ethnic dish?
A funtastic Rice and Beans Dish
This is regularly asked for at my house, and I make it at least once a week. I sometimes double it and send it in the husbands lunch box or bring it on feild trips….
2 1/2 cups cooked kidney beans
6 cups water or stock
1 lb. ground meat (turkey, beef, or pork all work)
2 tsp. salt
2 cloves garlic
1 can coconut milk
3 tbs. vegetable oil
1 large tomato diced (canned is fine too)
1 bell pepper chopped
2 tsp. thyme
2 cups long grain rice
black pepper and cumin to taste
Heat oil and meat in heavy skillet, brown meat then add onion, and rice and spices. Stir around until it’s all nice and greasy then add tomatoes, peppers,coconut milk, and stock and bring to a boil. Turn the heat to very low, cover it, and cook for about 20 minutes. Add more stock or water if necessary. Occasionally scrape the bottom of the pan – just in case. Check seasonings and serve! A nice big spoonful of fresh salsa is a treat on top. 🙂
Jenny’s Magic Salsa
this is an adapation of Mollie Katzen’s Salsa Fresca, from her amazing Moosewood Cookbook!
2 14.5 oz cans stewed tomatoes
1 1lb. 20oz can crushed pineapple in pineapple juice
3 cloves smashed garlic
1/4 tsp. salt
1/4 tsp. cumin
2 TBS lime juice
3 leafy sprigs cilantro chopped
mix all ingredients together in a bowl and refridgerate until served. Can be saved up to a week! I often double it and store it in ball jars. Deeeelicious! If you are a cilantro hater, no hard feelings, just add some green onion, or mint to make the colors do good things:)