Kimchi burritos

Here it is… my round-eye bastardized version of my friend Jamie’s kimchi burritos.  Hers still put mine to absolute shame, though.  Mainly because it’s hard to find good quality asian ingredients here.  She lives in Irvine and has an insane amount of asian markets to choose from; korean markets, japanese markets, etc.  Here?  We have an asian market.  In Plano.  I used to go weekly but now it’s a 40 minute drive, so I only go once a month or so to stock up on a gallon of soy sauce, 10lb bag of botan rice, and kimchi (of which they only have one kind.  Jamie’s korean market has like 20.  bitch.)

ANYWAY.

Marinade (adapted from Jamiesan’s Spam Musubi marinade)

  • 1 cup low-sodium soy sauce)
  • 1/2 cup brown sugar
  • 3 cloves garlic minced
  • 1 bunch of scallions diced
  • 2 tablespoons ginger shredded
  • 2 teaspoon sesame seed oil
  • 1 serrano pepper minced (if you don’t like spicy don’t use this)
  • a pound or so meat cut into 1″ (bite sized) pieces.  I’ve been using boneless, skinless chicken thighs lately, but that’s because I’ve been avoiding red meat.  I do love short rib though.  Short rib is freaking good.
  1. In a medium sized bowl mix soy sauce, sugar and stir until sugar is dissolved.
  2. add garlic, scallions, ginger, pepper, and sesame seed oil to the marinade and stir to mix together.
  3. either add the meat in the bowl and let marinate, or pour it all in a large ziploc bag to marinate.
  4. let marinate for a few hours.  I’ll let it go anywhere from 2-3 hours to overnight.
  5. stir fry until done (alternatively you could leave the meat whole and grill it; that’s pretty tasty too)

Burritos

Make some rice (I have a rice cooker so all I do is add water, rice, and push a button).

I have two ways of doing the burritos themselves: the full-on version and the quick and easy version.  The full-on version involves chopping up some kimchi, scallions, ginger, and garlic and then adding it to rice in a hot pan with some soy sauce and sesame oil and making a quick version of kimchi fried rice.  The easy version (when I’m lazy) is just to use the rice as is.  Slap some rice, meat, and kimchi on a tortilla.  Roll it up.  Eat it.  Then repeat because one is NEVER enough.

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Published in: on March 24, 2010 at 3:05 pm  Leave a Comment  
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Cream Cheese Pound Cake

I had a bunch of awesome girls over for brunch today so I thought I’d try out something new. Enter: Cream Cheese Pound Cake.  Sooooo good!  I think I’m going to have to do brunch again next month, mainly because I want to make this again and if  I don’t have people to help me with it I’ll eat it all by myself.  No lie.  Because all I’ve had for dinner tonight is leftover cake.  

The “strawberry coulis” was okay, but it’s not really my style; the cake is better off without it in my opinion.  However, pour a little bit into a glass and add champagne and it’s FAB!

Cream Cheese Pound Cake with Strawberry Coulis

Ingredients:
For the cake
1 1/2 cups (3 sticks) unsalted butter, at room temperature
1 (8 oz.) package Philadelphia cream cheese, at room temperature
3 cups sugar
6 large eggs
1 1/2 tsp. vanilla extract
1/2 tsp. almond extract
3 cups all-purpose flour
1 tsp. salt

For the strawberry coulis:
2 cups quartered, hulled strawberries (about 12 oz.)
1/4 cup water
3 tbsp. sugar
1 tbsp. fresh lemon juice

Directions: 
To make the cake, preheat the oven to 325 degrees F.  Butter and flour a bundt pan or tube pan (line the bottom with parchment if using a tube pan).  Combine the butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment.  Beat on medium speed until smooth.  Add the sugar, increase the speed to high, and beat until light and airy, at least 5 minutes.  Add the eggs, one at a time, beating after each addition and scraping down the sides of the bowl as needed.  Mix in the vanilla and almond extracts.  Add in the flour and salt and mix until just incorporated.

Pour the batter evenly into the prepared pan and smooth the top with a rubber spatula.  Bake until the cake is golden brown and a toothpick inserted in the cake comes out clean, about 75 minutes.  Place the pan on a wire rack and allow to cool for about 20 minutes.  Remove the cake from the pan and allow to cool completely.  Serve at room temperature.

To make the strawberry coulis, combine the strawberries, water, sugar and lemon juice in a food processor or blender.  Puree until very smooth, then press through a fine mesh sieve to remove the seeds.  Cover and refrigerate until cold.  Serve with slices of pound cake. 

Published in: on May 14, 2009 at 1:42 am  Comments (1)  
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Risotto with Porcini Mushrooms and Mascarpone Cheese

I’m a sucker for a good risotto.  I love you, creamy, cheesy, savory goodness!  My favorite one is in the Jamie Oliver Italy cookbook, and it’s full of cheesy buttery fat; so bad for me, yet SO good!  I saw this one in an old Cooking Light and thought I’d give it a go, and while it’s not quite as good as my bad-for-you favorite, it’s definitely a close second.  And much better for me!

Risotto wiht Porcini Mushrooms and Mascarpone Cheese

Ingredients

  • 1 1/2  cups  boiling water
  • 1/2  cup  dried porcini mushrooms (about 1/2 ounce)
  • 1  (14-ounce) can less-sodium beef broth
  • Cooking spray
  • 1  cup  uncooked Arborio rice or other short-grain rice
  • 3/4  cup  chopped shallots
  • 2  garlic cloves, minced
  • 1/2  cup  dry white wine
  • 1/4  cup  (2 ounces) grated Parmigiano-Reggiano cheese
  • 1/4  cup  (1 ounce) mascarpone cheese
  • 1  tablespoon  chopped fresh or 1 teaspoon dried thyme
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  freshly ground black pepper

Preparation

Combine boiling water and mushrooms; let stand 10 minutes or until soft. Drain through a colander over a bowl. Reserve 1 1/4 cups soaking liquid, and chop mushrooms.

Bring soaking liquid and broth to a simmer in a small saucepan (do not boil). Keep broth mixture warm over low heat.

Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add rice, shallots, and garlic; sauté 5 minutes. Add wine, and cook until liquid evaporates (about 2 minutes).

Add 1 cup broth mixture to rice mixture; cook over medium heat 5 minutes or until the liquid is nearly absorbed, stirring occasionally. Add remaining broth mixture, 1/2 cup at a time, stirring occasionally until each portion of broth mixture is absorbed before adding the next (about 25 minutes total). Add mushrooms, cheeses, thyme, salt, and pepper; stir gently just until the cheese melts. Serve warm.

Nutritional Information

Calories:
198 (28% from fat)
Fat:
6.1g (sat 3.2g,mono 1g,poly 0.3g)
Protein:
8.9g
Carbohydrate:
27g
Fiber:
1.2g
Cholesterol:
15mg
Iron:
1.9mg
Sodium:
449mg
Calcium:
113mg
Published in: on April 1, 2009 at 2:12 am  Leave a Comment  
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Tom Kha Gai soup

My local Thai place makes a really fab Tom Kha Gai, but I hate having to pay $9 for it.  I found this recipe and thought I’d give it a go, and WOW!  Tasty!!  Grossman loooooved it, too.  Granted, it’s not the healthiest meal ever what with the coconut milk and all, but it’s not like I’m having it every day (although I’d really really like to).  I think that next time I’ll add a little more lime juice and maybe some chili garlic paste to give it a little kick.

Tom Kha Gai

Ingredients

  • 1  can (14 oz.) coconut milk
  • 1  can (14 oz.) reduced-sodium chicken broth
  • 6  quarter-size slices fresh ginger
  • 1  stalk fresh lemongrass, cut in 1-in. pieces
  • 1  pound  boned, skinned chicken breast or thighs, cut into 1-in. chunks
  • 1  cup  sliced mushrooms
  • 1  tablespoon  fresh lime juice
  • 1  tablespoon  Thai or Vietnamese fish sauce (nuoc mam or nam pla)
  • 1  teaspoon  sugar
  • 1  teaspoon  Thai chili paste
  • 1/4  cup  fresh basil leaves
  • 1/4  cup  fresh cilantro

Preparation

In a medium saucepan, combine coconut milk, broth, ginger, and lemongrass and bring to boil over high heat. Add chicken, mushrooms, lime juice, fish sauce, sugar, and chili paste. Reduce heat and simmer until chicken is firm and opaque, 5 to 10 minutes. Discard lemongrass. Garnish servings with basil and cilantro.

Note: Nutritional analysis is per 1 1/2-cup serving.

Nutritional Information

Calories:
357 (63% from fat)
Protein:
29g
Fat:
25g (sat 19)
Carbohydrate:
7.2g
Fiber:
0.5g
Sodium:
484mg
Cholesterol:
79mg
Published in: on April 1, 2009 at 2:06 am  Comments (1)  
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Three Bean Chili

And while I’ve got the blog open, I may as well post another recipe I just tried tonight.  Once again, it’s from Cooking Light.  I’m loving all of the healthy recipes I’ve been making lately!

Grossman suggested doubling or even tripling this he loved it so much.  I’m thinking of making a triple batch and freezing part of it; I’ll report back on how that goes if/when I do it.  I also whipped up a quick batch of instant cornbread to go with this.  So good!

Three Bean Chili

Ingredients

  • 2  teaspoons  olive oil
  • 1  cup  prechopped onion
  • 1/2  cup  prechopped green bell pepper  (I don’t like green pepper so I skipped it)
  • 2  teaspoons  bottled minced garlic  (I minced three cloves of garlic)
  • 3/4  cup  water
  • 2  tablespoons  tomato paste
  • 2  teaspoons  chili powder
  • 2  teaspoons  ground cumin
  • 1/4  teaspoon  black pepper
  • 1  (15 1/2-ounce) can garbanzo beans, rinsed and drained
  • 1  (15 1/2-ounce) can red kidney beans, rinsed and drained
  • 1  (15 1/2-ounce) can black beans, rinsed and drained
  • 1  (14 1/2-ounce) can organic vegetable broth (such as Swanson Certified Organic)  (I used low-sodium chicken broth)
  • 1  (14 1/2-ounce) can no-salt-added diced tomatoes, undrained
  • 1  tablespoon  yellow cornmeal
  • 1/4  cup  chopped fresh cilantro  (didn’t have it, didn’t add it)
  • 6  tablespoons  reduced-fat sour cream

Preparation

Heat olive oil in a large saucepan over medium-high heat. Add onion, bell pepper, and garlic to pan; sauté 3 minutes. Stir in 3/4 cup water and next 9 ingredients (through diced tomatoes); bring to a boil. Reduce heat, and simmer 8 minutes. Stir in cornmeal; cook 2 minutes. Remove from heat; stir in cilantro. Serve with sour cream.

Nutritional Information

Calories:
180 (25% from fat)
Fat:
4.9g (sat 1.5g,mono 1.7g,poly 0.3g)
Protein:
8.4g
Carbohydrate:
29.5g
Fiber:
8.6g
Cholesterol:
5mg
Iron:
2.3mg
Sodium:
714mg
Calcium:
86mg
Published in: on January 25, 2009 at 2:43 am  Leave a Comment  
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Wild Mushroom Risotto

Since we’re cutting out a lot of butter, cheese, and booze next week to get “healthier”, I thought I’d go ahead and make some stuff that’s really bad for us this week. Enter: Jamie Oliver’s risotto. Oh.My.God. I got the Jamie Oliver’s Italy cookbook last year for Xmas, and I just haven’t gotten around to making much out of it because all of the recipes are so damn rich. But oh my GOD this was so good. You basically make the White Risotto recipe and then roast some mushrooms and garlic and add in at the end. Here’s the basic recipe which is simply FABULOUS on its own:

Risotto Bianco

2 pints stock (chicken, fish, or vegetable, as appropriate)
2 tablespoons olive oil
a dollop of butter
1 large onion, peeled and finely chopped
2 cloves of garlic, peeled and finely chopped
1/2 a head of celery, trimmed and finely chopped
2 cups risotto (Arborio) rice
2 wineglasses of dry white vermouth (dry Martini or Noilly Prat) or dry white wine
sea salt and freshly ground black pepper
5 tablespoons butter
4 oz. freshly grated Parmesan cheese

Stage 1: Heat the stock. Put the olive oil and butter into a separate pan, add the onion, garlic, and celery, and cook very slowly for about 15 minutes without coloring. This is called a soffrito. When the vegetables have softened, add the rice and turn up the heat.

Stage 2: The rice will now begin to lightly fry, so keep stirring it. After a minute it will look slightly translucent. Add the vermouth or wine and keep stirring—it will smell fantastic. Any harsh alcohol flavors will evaporate and leave the rice with a tasty essence.

Stage 3: Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt. Turn the heat down to a simmer so the rice doesn’t cook too quickly on the outside. Keep adding ladlefuls of stock, stirring and massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes. Taste the rice to check if it’s cooked. If not, carry on adding stock until the rice is soft but with a slight bite. Don’t forget to check the seasoning carefully. If you run out of stock before the rice is cooked, add some boiling water.

Stage 4: Remove from the heat and add the butter and Parmesan. Stir well. Place a lid on the pan and allow it to sit for 2 minutes. This is the most important part of making the perfect risotto, as this is when it becomes amazingly creamy and oozy like it should be. Eat it as soon as possible, while it retains its beautiful texture.

So if you’re going to add mushrooms, you take about 6 oz of chopped assorted mushrooms along with about a head of garlic and saute them when you hit the end of Stage 3.  Saute for about 2 minutes in an oven-proof  pan with some olive oil, butter, and thyme, and then pop them in a 400 degree oven for about 6-7 minutes.  Chop them up and add about half when you hit Stage 4, and then add the rest over the top of each individual serving.  And then die and go to heaven.

Published in: on December 30, 2008 at 3:09 am  Leave a Comment  
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Chicken a la King

I’m not a big fan of Rachel Ray, but I tried this one years ago and actually liked it a lot.  I happened to have all of the ingredients on hand and it’s totally easy, so voila!  Dinner!

Long Live the Chicken a la King

1 tube jumbo bake-off biscuits (recommended: Pillsbury brand “Grands”), available on dairy aisle
A sprinkle cayenne (spicy) or sweet paprika (mild) (I always forget this part)
1 cup dry white wine
2 cups chicken broth
1 bay leaf
4 pieces boneless, skinless chicken breasts (I used thighs)
1 tablespoon vegetable oil or extra-virgin olive oil, 1 turn of the pan
2 tablespoons butter
1/2 small white onion, chopped
2 tablespoons all-purpose flour
3 tablespoons chopped pimentos (I didn’t have any so I didn’t use them)
1 cup frozen green peas
2 tablespoons chopped flat-leaf or curly parsley

Preheat oven according to package directions for biscuits. Arrange biscuits on nonstick baking sheet and sprinkle with a little ground cayenne pepper or sweet paprika then place biscuits into a preheated oven. Bake until golden, remove biscuits from oven and then cool.

In a medium skillet, bring 1 cup white wine and 2 cups chicken broth and 1 bay leaf to a boil. Slide in chicken breasts and gently poach them in simmering broth and wine for 10 to 12 minutes.

Preheat a second skillet over medium heat. Add oil and butter. When butter melts into oil, add mushrooms and onion and cook 5 minutes until tender. Add flour and cook another minute.

Pull chicken from broth and set on cutting board. Ladle cooking liquid into the mushrooms, whisking it in. Add 2 to 2 1/2 cups of liquid and discard the bay leaf. Add pimentos and peas to the sauce. Dice chicken into bite-size pieces and slide into bubbling sauce.

Split the biscuits, place bottoms on dinner plates and cover with ladles of Chicken a la King. Cap with biscuit tops and garnish with chopped parsley.

Published in: on December 18, 2008 at 2:23 am  Leave a Comment  
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Dutch Oven Pot Roast

It’s officially damn cold here in Texass and I’ve been craving some serious comfort food.  Enter: pot roast.  My friend Heather posted a recipe for it ages ago and it seemed easy enough, so I thought I’d give it a go.  Oh. My. God.  SO GOOD! And so EASY!  My alterations are in parenthesis:

Dutch Oven Pot Roast

5 lbs. round bone pot roast (I used about 3lbs)
2 tsp. salt
2 Tbsp. shortening (I used butter, I wasn’t buying Crisco just for this)
1/2 cup barbecue sauce
1/2 cup apple cider (I used Costco brand apple juice)
8 carrots, pared, peeled, and cut into 2 inch chunks (we used a half a bag of baby carrots)
6 large potatoes, peeled and quartered (Yukon Gold tates)
2 onions, sliced
8 oz. fresh okra (I’m not a fan, so I used a few handfuls of white mushrooms instead)

1. Rub meat with salt.

2. Melt shortening in Dutch oven; add meat and cook over medium heat, turning once. (I did about 3 minutes a side)

3. Reduce heat, pour barbecue sauce and cider over meat.

4. Cover and simmer on top of range or in 325° oven for 3-4 hours. (I put it in the oven)

5. Add carrots, potatoes, and onions 1 1/2 hours before end of cooking time.

6. Add okra (mushrooms) 15 minutes before end of cooking time.

I think I started it around 3 and we ate around 7, so it was in there for a good 3.75 hours or so.  And it was PERFECTLY done.  We finished off the leftovers tonight and I still want more!  Next time (oh, there WILL be a next time) I’m making a bigger roast.

Published in: on December 17, 2008 at 3:59 am  Comments (1)  
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