Smitten Kitchen Sizzling Beef Bulgogi Tacos

From “Smitten Kitchen EVERY DAY” by Deb Perelman

makes 8 small tacos, serving 3 or 4

1 lb ground beef
1 large garlic clove, minced
one 1- to 2-inch piece fresh ginger, minced
1/4 cup low-sodium soy sauce
3 Tablespoons rice vinegar
2 Tablespoons brown sugar
1 Tablespoon Asian toasted sesame oil
red pepper flakes or sriracha

to serve
2 cups thinly sliced iceberg lettuce
1 Tablespoon lime juice
plus lime wedges for serving
1 1/2 Tablespoons toasted sesame oil
salt
1 scallion, thinly sliced
8 small flour tortillas (large tortillas cut in half work in a pinch)
diced tomatoes (I did not use this)
prepared kimchi (I did not use this)
chopped fresh cilantro
toasted sesame seeds (I did not use this – I forgot)

Heat a large skillet over medium-high heat.  When it is hot, add the ground beef and use a spoon or spatula to break it up, cooking the beef until browned, 7-10 minutes.  Dran any excess grease that has collected.  Add the garlic, cinger, soy sauce, rice vinegar, brown sugar, and sesame oil to the pan and let simmer, stirring, of r2 minutes.  Add red pepper flakes or sriracha to taste.

Toss the lettuce, lime juice, sesame oil, and scallions in a medium bowl to evenly coat.  Season to taste with salt.

Warm the flour tortillas individually in a dry skilled, lightly blistering them.  Scoop the beef onto each tortilla with a slotted spoon, draining any exceess juices as you do.  Garnish with the salad mixture, tomatoes, kimchi, cilantry, and toasted sesame seeds.

These are equally wonderful in Boston or Bibb lettuce cups, in which case you would skip the lettuce in the salad.

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Published in: on January 4, 2018 at 6:08 pm  Leave a Comment  

Quick Sausage, Kale and Crouton Saute

from smitten kitchen EVERY DAY

Olive oil
2 cups (60 grams) 1-inch cubes of sturdy white bread (such as sourdough or ciabatta)
1/2 pound (225 grams) fresh sweet Italian sausages, casings removed
1 garlic clove, minced or pressed
3/4  cup (200 grams) cooked white beans (about half a 15.5-ounce can)
2 big handfuls (or more, to taste) torn curly kale leaves
Kosher salt and freshly ground black pepper and
Red pepper flakes, to taste
2 tablespoons (30ml) red wine vinegar
Grated Parmesan (optional)

Heat two glugs of oil in a large heavy skillet over medium-high heat. Add the bread cubes and toast, stirring, until lightly browned and mostly crisp, 3 to 4 minutes.

Push the croutons aside and add another glug of oil to the pan, then the garlic and sausage meat. Cook, breaking up sausage into small bits, until browned all over.

Add the greens and cook until they begin to wilt, then add the beans and warm through. Season well with salt, black pepper, and red pepper flakes

Add vinegar to the pan and use it to scrape up any stuck bits.

Scrape the sauté into bowls, finish with cheese if desired, and inhale.

 

Published in: on December 30, 2017 at 12:41 pm  Leave a Comment  

Easy Chicken Salsa Marinara

2 lbs boneless skinless chicken thighs
1 cup mild or medium salsa
1 cup marinara
a little water, if needed to cover the chicken

Cook everything together in a covered pot on the stove over medium heat (low simmer) for at least an hour until the chicken is cooked through.  Remove chicken from sauce and shred each piece on a cutting board (one at a time) with two forks.  Serve with rice, adding sauce as desired.  Or use to fill tacos, burritos, enchiladas or quesadillas.

If you like spicy food at your house, you can use 2 cups of salsa and omit the marinara, and/or use hot salsa instead of medium.

Published in: on December 10, 2017 at 6:06 am  Leave a Comment  

Tortellini Soup with Italian Sausage

from Pure Wow

Easy and delish!

Serves 8

2 tablespoons extra-virgin olive oil
1 sweet onion, diced
2 carrots, peeled and diced
3 celery stalks, diced
3 garlic cloves, minced
1 pound Italian sausage, casings removed
One 28-ounce can crushed tomatoes
4 cups chicken broth
1 dried bay leaf
1 teaspoon dried oregano
½ teaspoon dried thyme
Salt and freshly ground black pepper
12 ounces store-bought cheese tortellini
¼ cup Parmesan cheese, for serving
¼ cup chopped fresh basil, for serving

 

1. In a large sauté pan, heat the olive oil over medium heat. Add the onion, carrots and celery and sauté until tender, 5 to 6 minutes. Add the garlic and sauté until fragrant, 1 minute more.

2. Crumble the sausage into the pan and cook until it’s well browned, 5 to 6 minutes. Stir in the crushed tomatoes and broth, and bring the mixture to a simmer over medium heat.

3. Add the bay leaf, oregano and thyme, and season with salt and pepper. Simmer 30 to 35 minutes, until the soup’s flavor develops.

4. While the soup simmers, bring a large pot of salted water to a boil over high heat. Add the tortellini and cook according to the instructions on the package. Drain well.

5. Stir the tortellini into the soup. To serve, ladle the soup into bowls and garnish each serving with Parmesan cheese and basil.

Published in: on October 11, 2017 at 5:04 pm  Leave a Comment  

Burgers

1 lb to 1.25 lbs ground turkey (about 7% fat) or ground beef
salt & pepper
oil for the pan
thin slices of cheese (optional)

Using your hands, on a cutting board (which I cover with a deconstructed bag that used to hold cereal, and throw away when I’m done), shape the ground meat into 3 or 4 round or oval patties of equal thickness.  Sprinkle the tops with salt and pepper.  Wash your hands (and the cutting board, if you didn’t use the plastic) with soap and hot water.

Heat the cast iron skillet over medium heat (#6).  After a few minutes, place your hand over the pan, a couple of inches from the surface.  If it feels hot, pour in about 2 teaspoons of oil (canola or olive).  Give that a minute to warm up, then use the metal pancake turner to spread the oil evenly in the pan, then use the pancake turner to place the turkey patties in the skillet, salt-and-pepper side down, making sure to leave space between them.  Salt and pepper the other side of the patties (which are now on top).  Cook for  6-7 minutes, until crusty brown on the bottom and cooked about half-way up the sides.  Rotate them half-way through cooking if it looks like the center of the pan is cooking faster than the edges.

Turn over carefully and cook the other side.  Top with cheese, if you like, which will melt as the burger finishes cooking.  Wash the pancake turner with soap and hot water.  Cook for about 4 more minutes, until the patty is tender but not squishy when you lightly press the center.

Use the clean pancake turner to remove the burgers from the pan onto plates and serve.

Published in: on February 18, 2017 at 6:06 pm  Leave a Comment  

Fish & Rice with Onions & Bacon

Serves 3-4

1 package frozen Cod (small pieces) from Trader Joe’s, thawed
1/2 large onion, diced small
3 slices bacon, cooked and chopped
olive oil
salt & pepper
cooked rice (Trader Joe’s quick-cooking brown basmati is nice)
butter

In a medium skillet with a lid, saute the onion and 1/4 of the bacon pieces over medium-low heat until soft.  Season with salt and pepper.  Top with the fish pieces, keeping them in an even layer.  Season with salt and pepper.  Cover with the lid and cook for about 10 minutes until the fish is done.

Put some rice in the center of your plate, top with the onions and fish from the pan, dot with butter and sprinkle with reserved bacon.

Sam yes
Anna yes
Ma yes

Published in: on November 5, 2016 at 6:02 pm  Leave a Comment  

Tapas Salad

1 large russet potato
1 jar marinated quartered artichoke hearts, drained, patted dry on paper towels, and halved
4 large handfuls of arugula
pitted olives of your choice, sliced
10 grape or cherry tomatoes, sliced or halved
1/3 cup crumbled feta cheese
1 handful parsley leaves
2 Tablespoons sliced almonds, optional

Dressing:  Stir together 2 Tablespoons mayonnaise, 1-2 teaspoons white wine vinegar, minced/crushed garlic to taste, ground chipotle pepper to taste

Poke the potato several times with a fork and microwave for 4 minutes.  Let cool slightly, then cut into 1/2″ cubes, or 1/3″ batons.  Heat olive oil in a nonstick or cast iron pan until hot, and cook the potatoes until brown and crisp.  In another skillet cook the artichoke hearts until crisp on both sides.  Drain potatoes on paper towels.

Divide the arugula between two plates.  Top with the olives, tomatoes, potatoes, artichoke hearts, feta, parsley, almonds and dressing.

Published in: on September 3, 2016 at 6:17 pm  Leave a Comment  

Ground Beef & Green Beans

From Jane Brody’s Good Food Book

Sauce:
2 tsp cornstarch
1/3 cup broth (not hot)
1 Tbsp reduced sodium soy sauce
1 Tbsp dry sherry or water
1 tsp cider vinegar

Main Ingredients
1 Tbsp canola oil
1 lb green beans, Frenched
2 tsp minced ginger
2 tsp minced garlic
1/4 tsp hot red pepper flakes
1/2 lb lean ground beef

Optional:
sliced mushrooms, sauteed
julienne broccoli
cooked rice or noodles

In a small bowl, combine all the sauce ingredients.  Make sure the cornstarch is completely dissolved.  Set the mixture aside.

In a wok or large skillet, heat the oil for 30 seconds over high heat, and add the green beans.  Stir-fry the green beans for about 4 minutes – the beans should be tender-crisp and lightly charred in spots.  Remove the green beans with a slotted spoon, and set them aside.  (For Sean, add water and steam until softer.)

Do the same with the broccoli, if using.

Add the ginger and garlic to the pan, cook them for 30 seconds, and then add the pepper flakes and beef, crumbling the meat with a spatula.  Stir-fry the mixture just until the beef loses its pinkness.  Drain off all the excess fat from the pan.

Stir the reserved sauce once more, and add it to the meat.  Cook the mixture stirring it, for a few minutes until the sauce thickens.  Fold in the reserved green beans (and broccoli and mushrooms, if using), heat the mixture for 1 minute, and serve.

Published in: on July 21, 2016 at 4:45 pm  Leave a Comment  

To Try: Cauliflower Tabbouleh

from You’ve Got it Made by Ellie Krieger

http://www.hallmarkchannel.com/home-and-family/recipes/cauliflower-tabbouleh

Serves 6

  • 1⁄2 Head Cauliflower
  • 1 Pint Grape tomatoes, quartered
  • 1⁄2 Large English cucumber, seeded and diced (about 2 Cups)
  • 2 Cups chopped fresh Italian parsley leaves
  • 1⁄2 Cup chopped fresh mint leaves
  • 1⁄4 Cup olive oil
  • 1⁄2 Cup lemon juice
  • 1 tsp ground cumin
  • 3⁄4 tsp finely grated lemon zest
  • 1⁄4 tsp salt
  • 1⁄4 tsp freshly ground black pepper

 

1. Cut the cauliflower into two or three large pieces, each with some stem attached. Holding each piece by the steam, grate the top part of the cauliflower on the large holes of a box grater to form rice-like pieces, until you have about 3 cups. Alternatively, you can cut the cauliflower into florets, removing as much of the stem as possible, and grate the florets in the food processor using the grater attachment. Save the stems and any remaining cauliflower of another use.

2. In a large bowl, toss together the grated cauliflower, tomatoes, cucumber, parsley, onion, and mint leaves.

3. In a small bowl, whisk together the oil, lemon juice, cumin, lemon zest, salt, and pepper. Pour the dressing over the cauliflower mixture and toss well to combine. Cover tightly and place in the refrigerator for at least 1 hour and up to 3 days.

Published in: on July 20, 2016 at 3:19 pm  Leave a Comment  

Pasta with Italian Sausage and Broccoli

Super easy, delicious, quick, and inexpensive!  What more could you ask?

Serves 3

1/3 to 1/2 lb rigatoni or other shaped pasta
3 cups small broccoli florets
1 or 2 Italian sausage links (I like chicken sweet Italian)
2 Tablespoons olive oil
1/2 teaspoon garlic powder
Parmesan, ground black pepper, and red pepper flakes, for serving

Set a large skillet over medium-high heat, remove sausage from casing, and crumble into the skillet.  Brown well, stirring as needed, breaking into bite-sized pieces.  Drain any excess fat and keep warm in the skillet over low heat.

Meanwhile:

Method 1) Fill a large pot half-full of water, add a teaspoon of table salt and the pasta, set over high heat, and cover.  When the pasta is almost done, add the broccoli, and continue to cook until the broccoli is the way you like it. Drain the pasta and broccoli and finish the dish.

Method 2) If you have a pot with a pasta insert, try it this way:
Use the new method of putting the pasta in the pot, cover with 1″ of water, add salt, and set on the stove on high.  When the water has started to boil, add the pasta insert with your broccoli in it and cook until the broccoli is done to your taste.  Then remove the pasta insert and broccoli and cover the broccoli with ice cubes if you want to stop the cooking sooner than later.  When the pasta is done to your liking, drain it (not completely) and finish the dish.

To finish:

When the sausage is fully cooked, add the pasta and broccoli to the skillet , along with the garlic powder and olive oil.  Stir well until the pasta is coated with oil.  Serve with Parmesan, ground black pepper and red pepper flakes.

 

 

Published in: on July 13, 2016 at 5:28 pm  Leave a Comment