December 12, 2017

Korean Beansprout Soup (Kong Namul Guk)

kong namul guk

One of the best parts of winter is enjoying all the warming soups, stews, and other comfort foods.  This Korean Beansprout Soup (Kong Namul Guk) is just what the doctor ordered if you’r sick, or just what your tummy ordered if you’re not!

Some recipes call for an anchovy and seaweed broth, but I prefer this soup with a beef broth.  You can either use canned or homemade beef broth, or my favorite – bone broth.  Serve this soup with a scoop of cooked rice for a traditional Korean breakfast, or any time you need to warm up.

Korean Beansprout Soup (Kong Namul Guk)

Ingredients:

  • 1 teaspoon sesame oil
  • 4 ounces beef, sliced fine into small pieces (or you can chop up a leftover hamburger – not traditional, but it’s delicious!)
  • 2 cloves garlic, minced
  • 4 cups beef broth, bone broth, or other broth of your choice
  • 8 ounces beansprouts
  • 1 teaspoon soy sauce
  • cooked rice, green onions, sesame seeds, dried chili pepper flakes to serve

Directions:

  1. In a large pot with a lid, heat the sesame oil and add the meat, stirring to cook through.  (If you are using leftover cooked beef, just sauté quickly.)  Add the minced garlic and stir for a minute or two – don’t let it burn!
  2. Add the broth.  Bring it to a simmer.
  3. Wash and sort through the bean sprouts – get rid of any that are discolored or mushy.   Add to the broth and cook, covered, for about ten minutes.
  4. Add soy sauce and taste for salt.  Serve with rice, green onions, sesame seeds, and chili pepper flakes, if desired.

Explore, experiment, enjoy! — Dana


To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!

 

Braised Beef Shanks with Gremolata


Braised Beef Shanks with Gremolata

 

…otherwise known as “Osso Buco”.   I didn’t use veal, so I’m calling it something else.  When you’re the boss in the kitchen, you can do that!  These Braised Beef Shanks with Gremolata would be perfect for Easter or any other lazy Sunday afternoon.  Make them now, before spring heats up and you don’t want to have your oven on for three hours!

Yes, I said three hours, but the prep is pretty easy.  Then you just pop this dish in the oven letting the low and slow cooking turn something pretty plain into magic!  Look for thick cross-sections of shank (the leg) with a large bone in the middle, or ask your butcher.  The meat will fall off the bone, the marrow will soften and become delicious, and you top it off with a bright and flavorful gremolata.  Serve with roasted potatoes and vegetables and eat like a king!

Braised Beef Shanks with Gremolata

Ingredients:

  • 4 pounds of cross-cut beef shanks (or ask for ‘osso buco’ cut)
  • 1/4 cup flour, seasoned with 1 teaspoon salt and 1/2 teaspoon pepper
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 large onion, diced
  • 3 carrots, diced
  • 1 stick celery, diced
  • 1/2 teaspoon celery salt (or plain salt)
  • 1 can of tomatoes (I used fresh tomatoes – just dice them, about one cup)
  • 2 cups red wine
  • 2 cups water
  • 1 lemon, zested (or peeled, and mince the peel)
  • 1 large clove garlic, minced
  • 1 small handful parsley, minced

Directions:

  1.  Preheat oven to 300*F.  Place the seasoned flour in a wide bowl or pie plate, and dredge all the shank pieces.  In a very large pot, heat the oil and butter together, and brown the meat.
  2. When browned, remove the meat to a plate, and add the diced onions, carrots, celery, and celery salt to the pan.  Sauté for about five minutes, or until starting to soften.  Add the tomatoes, wine, and water, then  simmer for five minutes.
  3. Add the meat back to the pan, and make sure it is submerged in the vegetable and wine mixture.  Cover with a lid and bake for 2.5 – 3 hours, or until done and very tender.
  4. Remove the meat from the pot and return the pot to the stovetop.  Stir the juices and vegetables over medium heat and let it reduce while you make the gremolata.
  5. To make the gremolata:  mix together the lemon zest, minced garlic, and minced parsley.  Stir to combine.
  6. To serve:  Spoon some veggies and juice into your bowl.  Place a shank on top, and garnish with a spoonful of gremolata.

Explore, experiment, enjoy! — Dana


To view even more of Dana’s unique recipes, you can visit her at Frugal Girlmet!

 

Beef Stroganoff

Beef Stroganoff GCH resizeThis recipe is one of my favorites in the “Comfort Food” category.  Beef Stroganoff is easy and filling, especially if you serve it over rice or noodles.  We just eat it straight from the bowl, paired with a salad or roasted vegetables.

Now before you think I’m crazy for using so much wine in a stew, remember that all the alcohol cooks off. You will not get tipsy from your entree, I promise!  Make sure you use a wine that you will want to drink, because this recipe leaves you enough for a glass or two with dinner.  You can use red – like cabernet sauvignon, merlot, or pinot noir – or white – like pinot grigio or chardonnay.  Don’t use anything sweet, though.  Nice and dry is the secret.  And if you are really, really opposed to wine…you can use beef broth instead.

This recipe also calls for dried mushrooms.  I get big bags of dried, sliced shiitake mushrooms at the Korean supermarket.  Any Asian grocery store should carry dried mushrooms for cheap.  If you can’t find them, you can use fresh button or cremini mushrooms.  The difference will be the cooking time – you’ll need to sauté them for longer so that you can cook most of the water out of them.  Just experiment until it looks right – it’s not rocket science.

Ready for a fall stew that will warm your belly and delight your tastebuds?  Let’s go!

Beef Stroganoff

Ingredients:

  • 1 1/2 to 2 pounds ground beef
  • 1 large onion, sliced
  • 1 cup dried, sliced mushrooms (or use one pound fresh mushrooms, sliced)
  • 2 cups dry red or white wine
  • 1 tablespoon fresh snipped dill (or use 1/2 teaspoon dried dill)
  • 1/4 teaspoon smoked paprika (optional, but nice)
  • 1 teaspoon Dijon mustard
  • 1 cup whole milk yogurt (or use sour cream or creme fraiche)

Directions:

  1. If using dried mushrooms:  In a bowl, pour in one cup of the wine.  Microwave for about a minute so it’s hot, or at least very warm.  Add the dried mushrooms to the hot wine to rehydrate them.  Place another bowl on top so the mushrooms stay submerged in the wine.  Let steep until Step 3.
  2. In a large pot, brown the ground beef.  You don’t need to add any extra fat, since the fat will melt out of the meat.  When brown, remove beef with a slotted spoon to a bowl.  Leave the fat and juices in the pot.
  3. Add the sliced onion to the pot and sauté over medium.  If using fresh mushrooms, add them together with the onion.  If using dried mushrooms, add the mushrooms AND the wine they were soaking in when the onion starts to turn golden, about 8 minutes.
  4. When the mushrooms and onion are soft and golden, add the beef back to the pot, along with the other cup of wine, the dill, paprika, and mustard.  Cover with a lid and turn the heat to low.  Simmer for 5 minutes to combine.
  5. Turn off the heat, stir in the yogurt, and serve hot.

Explore, experiment, enjoy! — Dana


To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!

Double Mushroom Pot Roast (Crock Pot)

Double Mushroom Pot Roast resize

I feel like I should apologize for the photo. It’s very…brown.  There’s really no good way to photograph this recipe.  It’s not glamorous.  But it is the easiest and most delicious thing that has ever come out of my Crock Pot!  I present to you:  Double Mushroom Pot Roast!

The secret ingredient is dried mushrooms.  I use dried shiitake mushrooms, because they’re cheap and plentiful at my Korean market.  You can try this with whatever dried mushrooms you can find.  I use a big handful, about 6 or 7 big mushrooms.  For the second dose of mushrooms, regular button mushrooms or creminis will do the trick.  Use whatever large beef roast you like.  Chuck roast is always a favorite, and for this one, I used something called a “seven bone roast” that was also flavorful.

If you want your house to smell amazing when you walk in the door after work or errands, make this in the morning and revel at how easy and delicious it is that night.

Double Mushroom Pot Roast (Crock Pot)

Ingredients:

  • 1 large beef roast, preferably chuck, about 3 pounds
  • 1 onion, sliced
  • handful of dried mushrooms
  • 8 ounces fresh button or cremini mushrooms, sliced
  • 2 tablespoons cornstarch
  • salt and pepper

Directions:

  1. In a very large Crock Pot, drop in the sliced onions and dried mushrooms.  Set to LOW and the timer for 8-10 hours.
  2. In a large pan, brown the roast on each side.  When browned, place on top of mushrooms and onion, season with salt and pepper, and cover.
  3. After 8 hours, remove the roast from the Crock Pot to a large serving platter or bowl.  In  a large pan, cook the button (or cremini) mushrooms and spoon a bit of the juice from the Crock Pot over them to keep them from sticking.
  4. When the mushrooms are done, pour them over the roast.  In the same pan, pour in the contents of the Crock Pot – the juice, onions and mushrooms.  Cook for 5 minutes on medium to reduce a bit.
  5. Mix the cornstarch with 1/4 cup of water and mix to blend.  Pour this mixture into the pan and stir into the onion mixture.  Stir frequently to prevent the gravy from sticking to the pan.  When thickened, about 5 to 10 minutes, pour over the roast and serve.  Season heavily with salt and pepper.


Explore, experiment, enjoy!
 — Dana


To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!

 

Meatloaf

Meatloaf Slices Resized

 

This Meatloaf started out following one of Martha Stewart’s recipes, but over the years I’ve kind of made it my own.  I think what makes this a great meatloaf is that it’s not actually baked in a loaf pan.  It’s a freeform meat sculpture!  But making it on a sheet pan instead of in a loaf pan lets the fat drain away, and all the sides get nice and crusty.  It’s easy, it’s a crowd pleaser, and it doesn’t take long to put together.  Let’s get into it!

Meatloaf

Ingredients:

  • 1 small onion
  • 4 cloves garlic
  • 2 stalks celery
  • 1 carrot
  • 4 slices bacon
  • 1/2 teaspoon dried Italian herbs, or oregano
  • 2 pounds ground beef
  • 2 eggs
  • a big squirt of ketchup (maybe 2 tablespoons)
  • a big squirt of yellow mustard (maybe 2 tablespoons)
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon hot sauce, your choice (Sriracha or Tabasco, whatever you have)
  • 1/3 cup coconut flour (you could use 1/2 cup bread crumbs if you like, or even ground oats)
  • salt and pepper
  • 4 tablespoons ketchup
  • 3 tablespoons mustard
  • 1/4 cup brown sugar

 

Let's bake this bad boy!

Let’s bake this bad boy!

Directions:

  1. Preheat oven to 400*F.  Line a baking sheet with aluminum foil.
  2. Add the onion, garlic, celery, and carrot to the food processor and blend until combined and kind of pureed.  You don’t want any big chunks.  Empty the veggie puree into a very large mixing bowl, then add the bacon to the food processor.  Blend until ground and add to the veggie puree.
  3. Add the rest of the ingredients—up through the salt and pepper—to the mixing bowl.  Mix with your hands until combined.  Dump out the meatloaf mix onto the baking sheet and form a loaf with your hands.  You want it to be long and flat, kind of like a loaf of French bread.  Smooth it out and make it even.
  4. In a small bowl, stir together the remaining ketchup, mustard, and brown sugar.  Frost the top of the meatloaf with the ketchup mixture.
  5. Bake for one hour, or until internal temperature reaches 165*F.  My kids eat this with lots of additional ketchup!