[Receip] Korean BBQ - Kalbi

Ever since I started incorporating meat back into my diet in December I’ve become obsessed with short ribs. I’ve cooked them in the crockpot, I’ve seared them off and finished them in the oven, and recently I’ve gilled them with the most ah-mazing marinated that I just couldn’t keep the recipe to myself. I would consider myself a foodie and one of my all-time favorite styles of food is Korean BBQ, specifically Kalbi, a traditional Korean BBQ dish of marinated short ribs cooked on a grill. I’ve altered this receipt from one I love on FoodNetwork.com but feel free to head to the original recipe for a different take on a great meal. Enjoy!

What You’ll Need:

• 3 strips of beef short ribs
• 1 cup packed brown sugar
• 1 cup soy sauce
• 1/2 cup water
• 1/4 cup olive oil
• 1/4 cup onion, diced  
• 2 cloves garlic, diced
• 2 tablespoons sesame oil
• 1/4 teaspoon black pepper

Directions:

Coat beef strips in brown sugar making sure to evenly cover. Place in a Ziploc back and let sit at room temperature for 10 minutes.

While beef is resting prepare marinade whisking remaining ingredients in a medium sized bowl. Pour marinade in Ziploc bag with beef and seal tightly letting it sit at room temperature for at least 30 minutes.

Heat grill to medium-hot. Grill short ribs to desired doneness, about 4 to 5 minutes per side, turning only once.

Remove from heat and let set for at least 5 minutes. Cut into even pieces and sprinkle with sesame seeds. Serve with your favorite sides and voilà!

Recipe Adapted from FoodNetwork.com

18 April 2 Permalink

[Recipe] Mushroom Risotto

Happy Wednesday, my lovelies! Today I thought I would bring you a little food for thought. Get the pun there? I realize that I hadn’t shared a recipe with y’all in far too long and found it only fitting to share one that I’ve become obsessed with. Note, this mushroom risotto recipes wouldn’t make one of Rachel Ray’s 30 Minute Meals spots, it takes a lot of time to prepare. Bon appetit!

What You’ll Need:

• 8 cups chicken broth
• 3 tablespoons olive oil, divided
• 1 diced onion, divided
• 2 minced garlic cloves, divided
• 1 pound sliced fresh mushrooms of your choice (I chose Portobello’s)
• 2 tablespoons butter
• Salt and pepper
• 2 cups Arborio rice or short grain rice
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese

Directions:

Bring a medium sauce pan with the chicken broth to a simmer over low heat.

In a large skillet heat 1 tablespoon of oil over medium heat. Add 1/2 onion and 1 clove garlic stirring until translucent, about 5 minutes. Add the mushrooms and butter. Sauté for 5 minutes until lightly browned and season with salt and pepper. Set aside.

In a saucepan add remaining 2 tablespoons of oil. Sauté the remaining 1/2 onion and garlic clove for 1 minute. Add the rice and continually stir until it is well-coated, 1 minute. Stir in wine and cook until it is almost all evaporated.

With a measuring cup, add 1 cup of the warm broth stirring until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time, each time making sure the rice has absorbed the liquid before adding more. The risotto should be somewhat firm and creamy, not mushy. Transfer the mushrooms to the rice mixture. Stir in Parmesan cheese, cooking briefly until melted. Enjoy!

Recipe adapted from FoodNetwork.com

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6 February 1 Permalink

[Recipe] Summer Salad

The other day I was craving olives. Now mind you, I like olives but they aren’t something I normally eat, or for that matter crave. If it’s on pizza then I won’t complain however if given the choice I never request them as a topping. After purchasing a pound and snacking on a couple I wanted to somehow incorporate the olives into a meal. That’s when I came up with the perfect summer salad recipe. Very Mediterranean inspired; it’s refreshing, healthy and finger licking good!

What you Need:

• 2 Zucchinis
• 2 Tomatoes, chopped
• 1lb Seedless Olives, chopped
• ½ Onion, chopped
• 1 cup crumbled Feta cheese
• Handful cilantro, chopped

Dressing:

• 1 clove garlic, grated
• 1 Lemon, juiced and zested
• 1 ½ tablespoons of Honey Mustard
• 1 tablespoon honey
• 2 tablespoons of olive oil
• Salt and pepper to taste

Directions:

In a small bowl, zest and juice the lemon. Grate garlic and add honey mustard and honey. Whisk in olive oil and add salt and pepper to taste. Set dressing aside.

Meanwhile, slice the zucchini long ways into halves then again into fourths. Place on a baking sheet, drizzle with olive oil and season with salt and pepper. Bake at 375 for 15 minutes. Once they have cooled, chop up.

In a medium salad bowl add chopped tomatoes, onions, zucchinis, olives, feta and cilantro. Drizzle with reserved dressing and mix. Plate and serve! Yum yum in the tum tum!

10 May Permalink

[Recipe] No Meat? No Problem Chili!

If we’re friends on the Twitter or Instagram (joannealma) then you are aware that I don’t eat meat. Almost 2 months ago I came to the decision to cut it out of my diet- specifically red meat and chicken. I’ve never been a big meat eater (with the exception of bacon) so it was something I knew I could live without. I’ve enjoyed this time and have noticed changes in my skin, the way my clothes fit and I no longer get the constant stomach aches I would get when I did each meat. However I wouldn’t consider myself a full fledged vegetarian, as I still eat seafood and know I couldn’t live without that. 

Since the decision I have started eating a lot of sautéed veggies and beans to add more substance to my meals. Recently I’ve been hooked on meat-like (but meatless) products. Just last week I stumbled upon a vegetarian chili recipe that I knew I had to try via the blog Pham Fatale, and boy was it delicious! No, seriously, it was the best chili I’d ever had and I would consider myself a chili connoisseur. So if you’re a vegetarian, vegan or someone willing to try something new I would suggest whipping yourself a bowl of this chili! You won’t regret it!

What You’ll Need:

• 1 (12-ounce) package of soy chorizo (I used Soyrizo)
• Olive oil, as needed
• 1 red onion, diced
• 1 clove garlic, minced
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 teaspoon cumin
• 1 tablespoon red chili powder
• 1 green bell pepper, seeded and diced
• ¼  teaspoon of Sriracha
• 3 tablespoons tomato paste
• 1 (15-ounce) can of plum tomatoes
• 1 (14-ounce) can vegetable broth
• 1 (15-ounce) can red kidney beans
• 2 cup cheddar cheese (optional)
• ½ cup sour cream (optional)

Directions:

In a medium pan, heat olive oil and cook the onions until soft and golden. Leaving as much oil as possible in the pan, transfer to a bowl. Set aside.

In the same pan, add the garlic and cook until slightly golden. Add the soy chorizo, stirring and crumbling frequently. Cook for about 2-3 minutes or as indicated on package. Season with salt, pepper, paprika, cumin and red chili powder. Set aside.

Transfer cooked soy chorizo mixture, onions, tomatoes, beans (drained),  bell pepper, Sriracha and tomato paste to crock pot. Pour in vegetable broth and cover ingredients. Cover with a lid and cook for about 4 hours on low. For the last 30 minutes, remove the lid and let the liquid thicken.

Ladle chili into a bowl and add a dollop of sour cream and as much cheese as your little hear desires. Enjoy!

This recipe is adapted from Pham Fatale’s Veggie Chili Recipe

12 April 4 Permalink