November 22, 2024

GCH: What’s on Your Plate? – Tex-Mex Casserole

January 4, 2013 by

tex

Tex-Mex is one of my favorite kinds of food. It’s typically easy to throw together, delicious, and is hearty enough to satisfy the Mr. (Who happens to give this two thumbs up!)

Ingredients:

  • 1 lb. ground chuck
  • 1 bag frozen corn
  • 1 bag Southern style hashbrowns (the cubed potatoes)
  • 1/2 lb. Velveeta, cut into large cubes
  • 1 pkg. Taco Bell Taco Seasoning Mix
  • 1/2 c. water
  • 1 bottle Taco Bell Mild Restaurant Sauce

Directions:

  1. Preheat oven to 350 degrees F.
  2. Cook ground chuck in a large pot. (I use a 6 qt. pot.) Cook until done, but do not allow to overcook. Drain meat.
  3. Add Velveeta, water, and taco seasoning mix to the pot.  Heat on medium, stirring occasionally, and allow cheese to melt a bit. (About 5 minutes.)
  4. Add corn and potatoes to the pot. Mix well. Allow to cook for 3 or 4 minutes.
  5. Add 1/3 c. mild sauce to pot. Mix well.
  6. Remove from heat and transfer to a 9×13 baking dish.
  7. Cover baking dish with aluminum foil and bake for 15 minutes.
  8. Remove foil, stir, and return to oven to bake for an additional 15 minutes (until it is heated through.)
  9. Drizzle with mild sauce and serve.

Notes:

  • To make this stretch for another person or for the hubby’s lunch the following day, I add an additional pound of ground chuck to the recipe. It bulks it up a bit without sacrificing the taste or having to double ingredients.

Praise God! Let’s eat!

Shandy

Be sure to visit Shandy’s personal blog Aprons ‘n Pearls for recipes, crafts, homekeeping tips & more!

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GCH: What’s on Your Plate? – SoupPalooza

December 31, 2012 by

One of my favorite ways to feed a crowd during the winter months is with a variety of soups. Warming, satisfying, healthy but oh so yummy soups! So, it was easy to figure out what was on the menu when I was planning for my extended family’s Christmas party.  I am blessed to have 7 siblings, almost all with spouses, 16 nieces and nephews (and 8 spouses, too) along with 5 great-nieces and nephews.  Unfortunately, some live quite a distance away—Oklahoma, Minnesota, Florida—and are not always able to join in the family gatherings. So this year we “only” have 26 expected to join us!  Wish I could show you a picture of us enjoying our soup & sandwich buffet!  May God bless you and all your lovies! <3

kayliesoup

This soup is definitely in the ‘comfort food’ category—very creamy and full of flavor, while still healthy but oh-so-yummy!

Potato – Corn Chowder
makes approximately 8 servings

1/4# bacon, cut into 1″ pieces
1 tablespoon olive oil
2 large sweet (vidalia) onions, choppedpotatocornchowder
4 tablespoons (1/2 stick) butter
1/2 cup flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon dried thyme
12 cups chicken stock
2# peeled Yukon gold potatoes, cut into ½” dice (about 6 cups)
2 bags frozen white & gold corn (cut bags open to defrost)
1 cup half-and-half
1 can evaporated milk
1/2# sharp white cheddar cheese, grated
dried parsley

Cut bacon into 1″ pieces; use scissors to make this quick and easy. In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and drain on paper towels; reserve.
Reduce heat to medium, add onions and butter to the bacon drippings left in the pot, and cook for 10 minutes ‘til the onions are soft and translucent. Sprinkle the flour, salt, pepper, and thyme over the onions; stir in and cook for 3 minutes. Slowly stir in 2 cups of chicken stock, mixing ‘til smooth. Then add the rest of the chicken stock and potatoes. Bring to a boil and simmer uncovered for 15 minutes, or ‘til the potatoes are tender. Add the corn to the soup, and bring back to a simmer. Reduce heat a bit, then add the half-and-half and milk; stir ‘til combined. Do not boil. Sprinkle cheese over soup; stir in. Cook for 5 more minutes over low heat just ‘til the cheese is melted. Season, to taste, with salt and pepper. Ladle into serving bowls or mugs; top with a bit of bacon and a pinch of parsley. <3

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Some of you are probably familiar with a variety of soup that comes in a blue can made by a company that begins with a “P.” I just l-o-v-e that soup! But I don’t love all the sodium that is included in canned soup. So, I googled and tried recipes ‘til I found one that fit our healthy but oh so yummy criteria. We thoroughly enjoy this soup…hope you do, too!

Homemade Mini Meatball Soup (aka “Chickarina” soup)chickarina

Soup
2 tablespoons olive oil
2 tablespoons chopped garlic
2 carrots, peeled and chopped
2 ribs celery, chopped
1/2 medium onion, chopped
8 cups chicken broth, divided
2 cups water
2 cups “small” pasta (acini di pepe, ditalini, tubettini or even large coucous)
3 cups cooked chicken, diced
2 tablespoons dried parsley
kosher salt, ground black pepper to taste
1/4 cup grated Parmesan cheese (freshly grated, if possible)

Mini Chicken Meatballs
1/2 cup plain bread crumbs (I used gluten-free)
2 tablespoons dried parsley
2 tablespoons chopped garlic
1 large egg, lightly beaten
3/4 cup finely grated Parmesan cheese
3/4 each teaspoon kosher salt, freshly ground black pepper
1# ground chicken

In a large stockpot, heat olive oil over medium heat. Add onion and cook 5 minutes ‘til softened and translucent. Add the celery pieces and chopped carrots, and cook for 5 more minutes. Then add the chopped garlic and cook for 1 minute, stirring gently. Pour in 5 cups of chicken broth and the water, stirring well. Bring to a boil, reduce heat so that the broth is simmering. Add salt and pepper to taste (carefully!). Cover and let simmer away ‘til the other components are completed.
In a separate smaller pot, heat the remaining 3 cups of chicken broth to boiling; reduce heat to simmer.
Then in a medium bowl, stir together the bread crumbs, chopped garlic, parsley, Parmesan cheese, and salt & pepper; stir in the lightly beaten egg. Add the ground chicken and gently stir with a fork to combine.
Use a teaspoon measure to get an idea of how much mix for each meatball. Take a nice rounded teaspoonful for each meatball. With slightly damp (not wet) hands, roll the chicken pieces into mini meatballs. As you complete each mini meatball, carefully drop into the gently simmering chicken broth in the smaller pot. When you have added the final mini meatball to this pot, remove from heat and let sit for 10 minutes. Then pour into larger stockpot, broth and all, along with the diced chicken pieces.
Cook the pasta of your choice, according to package directions. Drain when done. Add pasta at the bottom of each soup bowl or mug, and then ladle your finished broth and ingredients over. (This is my personal preference…otherwise the pasta just continues to expand.) Sprinkle with a pinch of freshly grated Parmesan cheese…and enjoy!

Here is my biggest soup-making tip: make it ahead! The flavor is ALWAYS enhanced as the ingredients meld together as they rest.

God loves you!  (Don’t ever forget that!)

<3 coleen

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GCH: What’s on Your Plate? Tonkatsu (Japanese Pork Cutlet)

December 20, 2012 by

pork-tonkatsu

Don’t let the name fool you – there’s a good chance you’ve had Tonkatsu before.  A staple of Japanese restaurants, this pounded, breaded and fried pork cutlet is a crunchy counterpoint to rice and Miso soup.  Another place you may have come across Tonkatsu is on vacation!  Tonkatsu is the most popular choice on Hawaii’s “plate lunch” menus, served alongside rice and macaroni salad.  If you are still unfamiliar with this deep-fried Asian delicacy, don’t give up – it is incredibly easy to make at home, and it’s just as tasty and satisfying as a bowl of potato chips!

The only ingredient you may not have in your pantry is panko.  Panko is Japanese breadcrumbs, and it’s what takes this dish from Shake-and-Bake to “Arigato!”  You can find it in your grocery store if it has an “Asian” section, or at any Whole Foods or Japanese market.  Aside from making Tonkatsu and Tempura so delicious and crispy, I use it in place of regular breadcrumbs on top of casseroles.  It stays fluffy and crunchy and doesn’t get soggy.  Trust me and use it on top of baked macaroni and cheese – fantastic!

As far as serving Tonkatsu, you have a lot of options.  There are many brands of Katsu sauce (katsu is the name of the preparation, so you could make chicken katsu, ground beef katsu, even ham katsu, if the mood struck), but through much arduous research and hours of scholarly pursuit, I found you can easily make it at home.  (Just kidding – I read the ingredients on all the bottles!)  I’ve included my take on Katsu sauce, but you can also serve it with other Asian sauces – Citrusy Ponzu sauce, Sweet and Spicy Chinese Plum sauce, or like the Hawaiians, with a bottle of fiery Sriracha at hand!

Don’t feel like Miso Soup as an accompaniment?  Don’t worry.  Serve Tonkatsu with a green salad and pasta.  Serve it Korean-style, with banchans, kimchee and rice.  Get wacky and serve it on a roll as a sandwich!  Next time I make it, I’m serving it club-style on wheat bread, with lettuce, avocado, and maybe a jury-rigged spicy mayo.  The sky’s the limit; get frying!

Tonkatsu

Ingredients:

  • 4 thin-cut, boneless pork chops
  • salt and pepper
  • 1/4 cup flour
  • 1 egg
  • 1/2 cup panko (Japanese breadcrumbs)
  • oil for frying – I’ve used grape seed oil, plain vegetable oil, and the best was rendered bacon fat!
  • 1/4 cup ketchup
  • 1 teapoon soy sauce
  • 1 tablespoon sugar or honey

Directions:

  1. Prepare your pork chops:  If they are thicker than 1/4-inch, lay them out on a piece of plastic wrap, and pound with a meat tenderizer.  You want them flat and pounded down to a 1/4-inch thickness, and you want to try to get it as even as possible, so the cutlets cook evenly.  Trim any excess fat and season with salt and pepper.
  2. Make a breading station:  in one bowl, add the flour; in a second bowl, beat the egg with a teaspoon of water; and in a third bowl, pour in the panko.
  3. Heat the oil in a small pan – cast iron works really well here, but whatever you have is fine.  Smaller is better because it means you can use less oil and fry the cutlets quicker.  You want about 1/4 cup of oil, so that it will come about halfway up the side of the cutlet, but adjust the amount of oil depending on the size of your pan.  While the oil is heating, prepare your first cutlet:  dredge in flour, dip in egg, then coat in panko, pressing it to make it stick and ensure even coverage.  Lay the cutlet gently in the hot oil – careful for splatters!  Now is a good time to wear an apron!  Cook for about 3 minutes, and flip when the bottom is medium-golden brown.  Cook the other side for about 2-3 minutes.  These go from underdone to too-dark pretty quickly, so no wandering away!
  4. Prepare the rest of the cutlets the same way, adding more oil if necessary, adjusting the heat so the cutlets brown but not burn.
  5. Make the dipping sauce:  stir together the ketchup, soy sauce and sugar or honey.  Add a few drops of hot sauce if you like, or a bit of hot mustard if you like.  In the photo above, I added some minced onion.  Drain the oil from the tonkatsu on a paper towel-lined plate, and sprinkle with salt.

Explore, experiment, enjoy! — Dana

Find more recipes from Dana, Asian and otherwise, at Frugal Girlmet!

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GCH:What’s on Your Plate? – Chicken Shepherd’s Pie with Parmesan Cauliflower Topping

December 10, 2012 by

Now that title’s a mouthful, hmmm?  Pun FULLY intended!  My husband loves Shepherd’s Pie—and any variation I can come up with!  And so I indulge him! 🙂  This recipe fits into our healthy but oh-so-yummy category in a couple of ways:

  • it is low-carb (with the absence of mashed potato topping)
  • it  is made with natural ingredients that you can pronounce (as the gravy is made from scratch)
  • it is low in fat/high in protein (using boneless chicken breast as the protein)

This recipe could easily be doubled and baked in an 11 x 13 baking dish.

Chicken Shepherd’s Pie with Parmesan-Cauliflower ToppingIMG_1310

Filling Ingredients:

4 tablespoons olive oil, divided
1# boneless chicken breast, pounded evenly, cut into 1″ cubes
1 sweet (vidalia-type) onion, chopped in pieces about 1/2 inch
4 ounces baby bella mushrooms, wiped clean sliced chunky
2 tablespoons chopped garlic in oil (from a jar)
16 ounce package frozen mixed veggies (your choice), set out to defrost

1 tablespoon butter
2 tablespoons flour
1/4 cup white wine (or broth)
1 + 1/4 cups chicken broth

Topping Ingredients:

1 medium-sized head of cauliflower, cored and chopped into small pieces
1/4 cup milk
1/2 cup finely grated parmesan cheese
salt and freshly ground black pepper to taste

1/3 cup shredded cheese (sharp cheddar, smoked gouda) *use a flavorful cheese

Instructions:

Preheat the oven to 375.  Bring a medium-sized pot of salted water to a boil. Chop cauliflower into small pieces and simmer ‘til  soft enough to mash easily (10-12 minutes). Drain cauliflower very well in colander; place back into pot and  use an immersion blender or hand beater to “mash” the cauliflower with the milk and Parmesan. Season very well with salt and pepper to taste.

While the cauliflower cooks, heat 2 tablespoons of olive oil in a large frying pan and saute the cut-up chicken adding the chopped garlic for the last minute (don’t let garlic burn).  Saute ’til just getting brown but don’t overcook.  Remove pan from stove; set aside cooked chicken.  Wipe frying pan with paper towels to remove bits. Then add 2 additional tablespoons olive oil; heat over medium, and saute chopped onions for 3 minutes.  Add chopped mushrooms and saute for 4-5 minutes more to caramelize.  Reduce heat to low; add 1 tablespoon butter, and sprinkle flour over the mushroom-onion mixture, stirring with a whisk.  Cook this mixture for 3 minutes occasionally scraping the pan.  Then gradually whisk in the wine ’til the mixture is smooth.  Gradually whisk in the  broth and your gravy will come together.  Gently simmer for 5 minutes.  Add back the cooked chicken and the defrosted veggies and heat together for 1-2 minutes.

Spread the chicken-vegetable-gravy mixture in the bottom of an 8 cup casserole dish.  Top with the cauliflower, and spread across the pan almost to the edges.  Bake for 20 minutes, and then top with the grated cheese.  Continuing baking another 10 minutes or so ’til bubbly.  If top is not lightly browned, can be carefully placed under broiler for 2-3 minutes.  Enjoy!

God loves you!  and I do too.  <3 Coleen

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GCH: What’s on Your Plate? Korean Banchans

December 6, 2012 by

Spinach Banchan

If you read my post last week for Dubu Buchim (Korean Pan-Fried Tofu), you’ll remember that a Korean meal has many components:  the rice, kimchee, main dish, and the banchans.  Banchans are little dishes, meant to be shared, and are usually vegetable-based.  Today I’ll show you how to make two very easy banchans:  spinach banchan and a cucumber salad.

For the spinach, you can buy whole spinach, which is the cheaper option, or a bag of washed and trimmed spinach salad – it will cost more than whole spinach, but the upside is that the roots and sand have been removed for you!  This spinach banchan is also a component in several other Korean dishes, including kimbap, japchae, and bibimbap.  (We’ll get to those later!)  For the cucumbers, you’ll want to look for small cucumbers, often called Persian cucumbers.  They have thin skin and very little seedy pulp in the middle.  You could also use a regular English cucumber, or a hothouse cucumber, but you may want to take off some of the skin if it’s waxed or feels tough to you.  Also, the cucumber banchan calls for a pinch of Korean dried peppers.  If you don’t have these in your pantry, you can use crushed red pepper (like the kind used in Italian cooking or on pizza) or even a little cayenne.  It won’t be the same, but you’ll get the idea!

Both of these banchans are best made fresh, and won’t last in the fridge more than two or three days.  Make a batch, cook some rice, and  practice your chopstick skills:  it’s dinner time!

Spinach Banchan

Ingredients:

  • 1 pound whole spinach, trimmed and cleaned, or 1 large bag prepared spinach salad (9 oz.)
  • 2 cloves garlic, finely minced
  • 1 teaspoon sesame oil
  • 1 teaspoon soy sauce
  • 1 teaspoon toasted sesame seeds
  • 1 green onion, minced

Directions:

  1. Fill a large pot with water and bring to a boil.  Prepare an ice bath:  a very large bowl filled with ice and water.  When the water boils, add the spinach, and blanch for 15 seconds.  You want all of the spinach out of the boiling water within 30 seconds at the max, or it will be mushy.  Remove from the water and transfer to the ice bath.
  2. In a medium-sized bowl, mix together garlic, oil, soy sauce, sesame seeds, and green onion.  Squeeze the water from the spinach – be firm, but don’t pulverize it!  Add the spinach to the garlic mixture, and using your hands, massage the sauce into the spinach.  (Korean housewives go through more plastic gloves than the school lunch lady.  I just get in there and don’t worry about the gloves.)  Let the spinach marinate in the sauce for about 30 minutes at room temperature.  Taste for seasoning – you can add a tiny pinch of sea salt or more soy sauce if you like.

Cucumber Banchan

Cucumber Banchan

Ingredients:

  • 4 Persian cucumbers, or one large hothouse cucumber
  • 1 teaspoon sea salt
  • 1 teaspoon sesame oil
  • 1 teaspoon rice vinegar
  • 1/4 teaspoon sugar
  • pinch hot pepper flakes
  • 1 teaspoon toasted sesame seeds

Directions:

  1. Wash cucumbers, and if you’re not using Persian cucumbers, remove the peel.  Slice very thinly into coins and put in a sieve.  Sprinkle with the sea salt and let sit for 15 minutes.
  2. In another bowl, mix together oil, vinegar, sugar and pepper flakes.  Rinse the cucumber and squeeze out any extra water.  Add to the oil mixture and let marinate for 30 minutes before eating.  Sprinkle with sesame seeds.

Explore, experiment, enjoy! — Dana

Find more recipes from Dana, Korean and otherwise, at Frugal Girlmet!

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GCH: What’s on Your Plate? – Creamy Squash Soup with Ginger

November 30, 2012 by

Today’s blog post is brought to you by Renee Porter Sullivan, CHt

This recipe was part of a class I took a few months ago through Southwest Institute of Healing Arts.  It was a required class in my Nutrition program.  The class was taught by Chef Rachel Albert.  You can find her website and information on her website The Healthy Cooking Coach.   http://www.thehealthycookingcoach.com/  This squash soup was one of my favorite dishes.  I even made a double batch and froze some in a quart ball canning jar for later.  If you do this make sure you leave an inch or more of space at the top for expansion.  I highly recommend you make extra, you will love this soup.

During my classes with Chef Rachel, I learned she has been recovering from Cancer.  She is doing well these days.  As many of you reading this are all too aware, the financial toll this illness can take is extensive.  Chef Rachel has been paying for her treatments out of pocket.  When I learned of this I wanted to help any way that I could.

Chef Rachel has agreed to allow us to post her recipe on this blog this week, and any of her other recipes; and for that I am very grateful.  I would like to invite all of our readers to go to http://www.thehealthycookingcoach.com/, read Chef Rachel’s story and purchase the wonderful book she has created.  Many of the recipes I will be sharing in the coming weeks will be variations or exact replications of the recipes I have learned from Chef Rachel.  All proceeds from the sale of her book go directly to help with her medical expenses.  I know she will be grateful for financial support as well as your prayers.

One final note, I am honored to be attending a gathering of amazing folks this next April in Ventura, California as Chef Rachel’s assistant.  The gathering is called PrimalCon.  You can learn more about PrimalCon and so much more on the Primal Blueprint website http://primalblueprint.com/products/PrimalCon-Oxnard-2013.html.  This event is sold out but there will be another round in Lake Tahoe later in the year.

 

Now for the recipe:

 

Image Courtesy of: Renee Sullivan

Prep: 30 minutes Cooking: 40 minutes Yield: 6 to 8 (1 Cup) servings

I’ve been making this sweet and creamy squash soup for more than 20 years. It makes a great addition to breakfast, lunch, or dinner and freezes well. You can vary the kind of squash you use during the fall, winter, and early spring––or the spices. If you get a not so sweet squash, you can doctor it up with a dash of Stevia or a tablespoon or two of honey, or maple syrup. Note: Do not use a dark or strong-flavored homemade vegetable broth in this recipe. See variations below for using baked squash to reduce peeling and chopping time.

**********

Ingredients:

2 to 3 teaspoons extra virgin coconut oil, clarified butter or ghee

1 medium to large onion, halved and diced or cut into thin slices (1 to 1 1/2 cups)

1/4 teaspoon unrefined, mineral-rich sea salt (Celtic, Lima, Si, Muramato, RealSalt, or Eden)

1 to 2 tablespoons peeled, minced fresh gingerroot

1/2 teaspoon dried, ground ginger

5 to 6 cups halved, seeded, peeled, and cubed uncooked winter squash: Kabocha, Hokaido, buttercup, butternut, sweet dumpling, honey delight or delicate

4 cups filtered water, homemade chicken broth or preservative-free vegetable or chicken broth (you may use part water, part stock or broth), plus more as needed to blend

1/4 teaspoon ground black pepper or white pepper, optional

3/4 teaspoon additional sea salt or 1 to 2 tablespoons sweet white, yellow, or mellow miso (reduce by one-half if using salted broth)

1/2 cup preservative-free, full-fat coconut milk or 1 cup rich, homemade almond milk

1/4 teaspoon Stevia extract powder and/or 1 to 2 tablespoons honey or maple syrup, optional

1/4 cup finely minced fresh fennel fronds, parsley leaves or chives for garnish

Preparation:

1. Heat oil and onions in a large, heavy saucepan over medium heat. Add sea salt and stir until tender and translucent, 5 to 8 minutes. Add ginger, stir, and cook for one more minute. Add squash and water or broth. Cover, bring to boil, reduce heat, and simmer until tender, 30 to 40 minutes. Meanwhile, wash, spin or pat dry, and chop the garnish, and set aside.

2. Purée the cooked vegetables and liquid from the pot with coconut milk using an immersion blender or in 2 to 3 batches in a blender or food processor until smooth and silky. Add additional water or broth a little at a time as needed to yield 6 to 8 cups of soup. Add sea salt or white miso. Taste and adjust with sweetener as needed. Return the soup to the saucepan and heat gently if serving right away. Do not allow soup to boil.

3. Ladle soup into bowls, garnish, and serve. Transfer to wide mouth jars, allow the soup to cool, then cover, and refrigerate. Freeze whatever you do not plan to consume within 3 days.

Entire recipe with coconut milk: 662 calories, 16 g protein, 84 g carbohydrate (13 g fiber), 29 g fat, 265 mg calcium, 1936 mg sodium

1 cup soup made with coconut milk: 110 calories, 3 g protein, 14 g carbs (2 g fiber), 5 g fat, 44 mg calcium, 322 mg sodium

 

Variations:

Soothing-Squash Soup with Pie Spice: Replace ginger with 1 teaspoon apple pie spice or pumpkin pie spice.

Creamy Squash & Apple Soup: Replace 2 cups of winter squash with 2 medium apples, peeled, cored, and diced. Replace 1 cup of water or broth with apple juice.

Soothing Ginger, Squash & Pear Soup: Replace 2 cups of winter squash with 2 medium, ripe, peeled, cored, and diced pears. Replace 1 cup of water or broth with pear juice.

Cut one large or several small buttercup, butternut or kabocha squash in half from top to bottom (about 2 to 2 ½-pounds worth). Scoop and discard seeds. Arrange squash cut side down on a rimmed baking sheet. Do not add water or foil. Bake in a preheated 400° F oven until soft and juicy, 35 to 45 minutes. Scoop out flesh and discard skin. Add cooked squash (about 3 cups) to sautéed onions in step 2 above with spices and liquid. Cover, bring to boil, and simmer for 15 minutes then purée as above.

© Copyright 2004 Rachel Albert-Matesz, www.TheHealthyCookingCoach.com

from The Garden of Eating: A Produce Dominated Diet & Cookbook

_____________________

Healthy Eating!

Renee Porter Sullivan, CHt

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GCH: What’s on Your Plate? Dubu Buchim (Pan-Fried Tofu, Korean-style)

November 29, 2012 by

Okay ladies, are you ready to step outside the box?  Time to put on your Big Girl shoes, be brave, and try something new!  This is a recipe called Dubu Buchim (pronounced “Dooboo Boocheem”), which means pan-fried tofu in Korean.  It’s easy, it’s tasty, and it’s a perfect way to get your first taste of homemade Korean food.

If you read my previous post about stocking an International pantry, you may have already purchased a tub of gochujang.  That’s the red pepper paste used frequently in Korean cooking.  It’s hot, fruity, spicy, and complex.  You’ll need it for the sauce.  A little goes a long way if you are new to spicy foods, so when you make the sauce, start with only a teaspoon of gochujang.  Taste it and see if it needs more heat – you may like it so much you’ll want to add a lot more!

One of my favorite things about Korean dining is that, unlike a typical American meal of meat, vegetable and starch, Korean meals  have many components.  Steamed rice is always served, as is some kind of kimchee.  Then there is the protein – either meat, tofu, or fish.  And my favorite part is the banchan.  Banchan means simply “little dishes”, and these are small portions of vegetables and other side dishes meant to be shared: some pickled vegetables, some steamed, some in different sauces, little salads, kim (seaweed), noodles – the possibilities are endless!  Also, a soup is usually served, something light and brothy.  So instead of eating large portions of three things, you get to eat small portions of a dozen different things!

When you make this at home, don’t worry about making twelve different banchan.  Make some steamed rice, open that jar of kimchee you were brave enough to buy (and now try!), and serve with a spinach salad or steamed broccoli.  You’ll be so proud of yourself for trying something new, and may even find a new favorite cuisine!

Dubu Buchim

Ingredients:

  • 1 block firm or extra-firm tofu
  • 2 teaspoons sesame oil
  • kosher or sea salt for sprinkling
  • 1 heaping teaspoon gochujang
  • 2 tablespoons sesame oil
  • 1 clove garlic, finely minced
  • 2 green onions, minced
  • 1 tablespoon toasted sesame seeds
  • 1 teaspoon soy sauce
  • 1 teaspoon sugar

Directions:

  1. Drain the tofu, then squeeze it in between two plates to get out even more water.  Press firmly, but don’t crush the tofu.  Cut the tofu in half lengthwise, and then slice each half into eight equal squares so you have sixteen total.  In a large pan, heat 2 teaspoons of sesame oil and cook the tofu until golden-brown and crusty, about 7 minutes.  Flip and cook the other side until golden, about 5 minutes more.  You’ll probably need to do it in two batches.  Remove from heat to a plate lined with paper towels and sprinkle the tofu with salt.  You can be generous with the salt, since the tofu is very mild-tasting.
  2. While the tofu is cooking, make the sauce.  Simply mix the gochujang, oil, garlic, onions, sesame seeds, soy sauce, and sugar together.  The gochujang is kind of stiff, so you are really going to use some muscle to stir this stuff together.  You can do this next to the stove, since the gochujang gets a little smoother when it’s warm.  Now taste it – it should be balanced – not too spicy, not too salty.  You can add more oil or sugar if it’s too spicy.  To serve, spoon the sauce over the tofu.

Explore, experiment, enjoy! — Dana

Find more recipes from Dana, Korean and otherwise, at Frugal Girlmet!

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GCH: What’s on Your Plate? – Pesto Provolone Chicken

November 28, 2012 by

Pesto Provolone Chicken

Often times, during the holiday season, we are running errands or doing something family oriented . Dinnertime comes fast and I don’t know about you, but I look for quick, flavorful dishes that I can make in a hurry. This recipe for Pesto Provolone Chicken is a life-saver for days when I need just that. Three ingredients and you are set. (yes, THREE !) All four of my sons and my husband love this chicken! My eight year old says it smells like pizza and tastes like heaven.

Pesto Provolone Chicken

Ingredients:

4-6 boneless, skinless chicken breasts

4-6 T pesto sauce (jarred or homemade)

4-6 slices reduced fat  provolone cheese

Directions:

1.  Preheat oven to 400 degrees F.

2.  In a glass baking dish, place all of the chicken. Top each breast with 1 tablespoon of pesto and spread to cover the chicken.

3.  Top each piece of chicken with a slice of provolone cheese.

4.  Cover the dish with aluminum foil and bake for 40-45 minutes, or until the chicken is cooked through.

5. *If you like, uncover the chicken the last 5 minutes of cooking time  to brown the cheese.

Enjoy!

Liz

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GCH: What’s on Your Plate? – Cornbread

November 27, 2012 by

One of my dad’s signature recipes was his cornbread and everyone who tasted it wanted the recipe.  This is not a sweet or cake-like cornbread; it’s simple and savory and goes great with a big bowl of chili or stew.  You can make these in a muffin tin as I did this time or you can pour the entire batch into a cast iron skillet for one big pone of cornbread.  Either way, it’s delicious.  Also, my husband likes to crumble up a couple of pieces of cornbread in a bowl and pour some sweet milk over it like cereal 🙂

You will need:

1 cup self-rising flour

1 1/2 cups self-rising corn meal mix

1 3/4 cup buttermilk

1 egg, beaten

Large bowl

Large spoon

Small bowl and fork for beating the egg

Whisk

12 cup muffin tin or cast iron skillet

Butter or cooking spray for muffin tin or cast iron skillet

Butter for the top of the cornbread

Directions:

Mix all ingredients well with spoon and/or whisk.  Make sure to beat your egg in a separate bowl before adding to the mixture.  I’m not sure why, but I accidentally added it unbeaten to my mix once before and the cornbread did not turn out.  Then pour mixture into greased muffin tin or cast iron skillet.  Bake in preheated 450 degree oven.  If using a muffin tin, bake for 12-13 minutes; if using a cast iron skillet bake for 20 – 25 minutes.  Use a toothpick inserted into the cornbread to determine if it is done.  Toothpick should come out clean.  If the top is not brown when done, put under the broiler for a couple of minutes until brown.  Take out of the oven and butter the tops of the corn muffins or corn pone.

I hope you and your family will enjoy my dad’s cornbread recipe as much as we do!  Please let me know how it turns out for you!

God is great, God is good…. let us thank Him for our food! 🙂

<3 Shauna

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PS – you can also find Shauna on her personal blog at: www.workhomeplay.net.

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GCH: What’s on Your Plate? – Butternut Squash Vegetarian Chili

November 26, 2012 by

This is one of our all-time-favorites…Roasted Butternut Squash Vegetarian Chili!    It is another ‘healthy…but oh-so-yummy‘ meal!  I cannot tell you how many moving parties we have showed up to with a crockpot of veggie chili.  Spring, summer, fall, winter—this fits the bill.  You can feed quite a crowd with this recipe.  I already have this recipe in the rotation for the week prior to Christmas; maybe that will be the day I wrap presents.

Fill out the menu with a simple tossed salad and cornbread. *Be sure to check back tomorrow for Shauna Jared’s recipe for cornbread…it was passed down to her from her daddy!*

1 medium butternut squash, peeled, seeded, chopped (about 1″x1″)
3-5 tablespoons olive oil, divided as needed
½ teaspoon cinammon and ½ teaspoon nutmeg, freshly grated if possible
½ teaspoon salt, 1 teaspoon ground black pepper

1 tablespoon olive oil, additional as needed
1 large onion, chopped * these veggies should be chopped fairly large, about 1″ x 1″
1 red bell pepper, chopped *
1 yellow bell pepper, chopped *
1 green bell pepper, chopped *
6-8 baby bella mushrooms, chopped *
1 medium zucchini, chopped *

1 (15-ounce) cans black beans
1 (15-ounce) can dark red kidney beans
1 (15-ounce) can cannellini beans
1 bag frozen white&yellow corn
2 garlic cloves, minced
1 tablespoon brown sugar
1+1/2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper

1 (29 ounce) can of crushed tomatoes, undrained
1-2 cups of vegetable broth (start with 1 cup; can always add more)

Directions:
Preheat oven to 400.  Line medium-sized,rimmed baking sheet with foil (for easy clean-up). Mix chopped butternut squash with 1 tablespoon olive oil, cinammon and nutmeg.  Pour onto foil-lined baking sheet.  Bake for 15 minutes.  Remove from oven and set aside.

Turn crockpot on HIGH.  In a large saute pan, lightly brown the veggies (peppers, onion, mushrooms, zucchini), approximately 4 minutes per batch. As the veggies get done, they can be poured into the crockpot.  Don’t overcrowd the saute pan; put only as much as will cover the bottom of the pan.  The veggies can be cooked together in any combination.  Add additional olive oil as needed.

In the meanwhile, open the cans of beans, pour into a colander, rinse with warm water and set aside to drain. Also, the frozen corn can be place in a microwave-safe bowl and warmed for 3-4 minutes.

Once the veggies are sauteed and in the crockpot, stir in the seasonings (garlic through black pepper).  Then add the crushed tomatoes and broth; mixing well. Finally, gently stir in the butternut squash.  Cover crockpot and walk away for 2 hours.  Reduce heat to low and give a good,  quick stir; cook on low for an additional 2-3 hours.

* Note: the veggies for this recipe should be chopped fairly large, about 1″ x 1.”

There are lots of ideas for topping chili (when I asked Robert what his favorite topping was, he said “How many can I have?”)  Usually, I will put out a tray of small bowls filled with a variety of the following.  Let me know if you can think of others!  And because this recipe is made from scratch, has natural ingredients, and little fat , keeping it healthy…but oh-so-yummy the toppings are where you can splurge just a little bit!

  • sour cream
  • shredded cheddar or jack cheese
  • diced jalapenos
  • slices of avocado
  • salsa
  • corn chips
  • chipotle peppers in adobo sauce

God loves you!  and I do, too!

Coleen <3

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