Korean Beef Rice Bowl

Ingredients:

2 cups raw rice
1 pound beef (see headnote)
2 tablespoons soy sauce
1 teaspoon sesame oil
1 teaspoon grated fresh ginger
1 garlic clove, finely minced
1 tablespoon brown sugar
1 1/2 tablespoons cooking oil
1/2 onion, diced
1 large carrot, cut into matchsticks (or 1 cup matchstick cut carrots)
1 small zucchini, diced
2 handfuls of spinach leaves
1 tablespoon roasted sesame seeds
Directions:

1. Cook the rice according to package instructions.

2. For the beef, if using flank steak: Cut the steak into very thin slices ACROSS the grain. If using other steak: Cut the steak into very small cubes, about 1/2-inch. If using ground beef: leave as-is.

3. In a large bowl, combine the soy sauce, sesame oil, ginger, garlic and brown sugar. Add the beef and toss to coat. Let marinate while you prep the vegetables. Steps 1 and 2 can be done ahead of time up to 1 day before.

4. Heat a large saute pan or wok on medium heat. When hot, swirl in the oil. Add the onions and saute for 1 minute. Turn the heat to high and give it just a few seconds to heat up. Add in the beef, spreading the beef all over the surface of the pan, tossing with the onions. Saute for 2-3 minutes until just barely pink.

5. Add in the carrots, zucchini and toss. Cook for 1 minute. Toss in the spinach and cook for an additional minute. Sprinkle with sesame seeds. Serve with rice.

Servings: 4

You can use many types of beef, including ground beef, sirloin, flank steak, tenderloin trimmings -- or change this recipe to include other meats such as ground pork, ground turkey, chicken. If you want to go vegetarian, use very firm tofu, cut into cubes.

http://steamykitchen.com/10802-korean-beef-rice-bowl.html

Baked Sweet Potato and Black Bean Burritos

Ingredients
FOR THE RICE:
⅓ cups Brown Rice, Uncooked
Vegetable Broth Or Water (Amount Specified By Package Directions, To Boil Rice)
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FOR THE MASHED POTATOES:
1 whole Large Sweet Potato, Peeled And Cut Into 1" Pieces
2 Tablespoons Butter Or Margarine, Or More To Taste
1 pinch Salt And Pepper, to taste
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FOR THE BLACK BEANS:
1 can Black Beans, Drained And Rinsed (15 Ounce Can)
3 teaspoons Lemon Juice, Fresh Or Bottled
1 teaspoon Ground Coriander
1 teaspoon Ground Cumin
1 teaspoon Chili Powder
3 dashes Cayenne Pepper
1 pinch Salt And Pepper, to taste
1 Tablespoon Vegetable Oil
1 whole Medium Yellow Onion, Diced
2 cloves Garlic, Minced
1 whole Green Chili, Deseeded And Minced
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FOR ASSEMBLY:
4 whole Large Burrito Sized Flour Tortillas
1 cup Grated White Cheese (i.e. Gouda Or Monterey Jack)
1 Tablespoon Vegetable Oil
Optional Toppings
Chopped Cilantro, Sour Cream

Preparation Instructions

RICE:

Cook the rice according to package directions until tender (using the required amount of liquid – either broth or water). Drain, then fluff with a fork and let it rest with the lid closed while you make the rest of the fillings.

MASHED SWEET POTATOES:

Boil the sweet potatoes until very tender, then mash or whip with the butter. Season with salt and pepper to taste.

SPICY BLACK BEANS:

In a bowl, mix the beans with the lemon juice and seasonings. Heat the oil in a skillet over medium-low heat. Cook the onions, garlic and green chili pepper about 2-3 minutes until soft. Add the bean mixture and warm through.

BURRITO ASSEMBLY:

Layer the warm ingredients down the center of each tortilla in this order: cheese, rice, beans, sweet potatoes. Fold the tortilla at the top and bottom of the filling in, rotate and roll the burrito up so that all the ends are closed. Place it on the baking tray seam side down. Brush with vegetable oil and place under the broiler until crispy and golden brown on top, about 15-20 minutes in my oven. Serve with sour cream mixed with 1 teaspoon of ground coriander or chopped fresh cilantro!

Ratatouille

Delicious warm or cold. I eat this cold in the summer and warm in the fall. Good for you, too!

Ingredients:
4 tomatoes, peeled and sliced (OK, I often skip the peel part)
3 smallish zucchini, unpeeled and sliced
1 medium size eggplant, peeled and diced
2 green peppers, trimmed and sliced
2 onions, sliced
2 (or more) cloves garlic, chopped fine
3/4 cup olive oil
salt and pepper
thyme
lemon

First prepare all of the vegetables and garlic. Heat 1/2 cup of olive oil in a large pan (I use a Dutch oven) over high heat. Add the onions and brown lightly. Add the eggplant and cook, stirring, for about 3 minutes or until slightly softened. Add the tomatoes and crush them with a wooden spoon; cook about 3 minutes. Add the zucchini, green peppers and garlic; mix well.

Season with salt and pepper; add about1/2 teaspoon dried thyme or to taste.

Cook over high heat for a few minutes, stirring frequently. Then, cook, uncovered, over low heat for about an hour, stirring occasionally. It should have the texture of a chunky tomato sauce.

Pour into a covered dish and refrigerate 10 to 12 hours. Just before serving, stir in lemon juice and more olive oil if desired.

Makes 6 to 8 servings.

Cranberry Walnut Scones

Ingredients:
2 cups flour
2 Tbs. sugar
2 tsps. baking powder
1 tsp nutmeg
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter
1/2 cup sweetened dried cranberries
1/2 cup chopped walnuts
3/4 cup buttermilk
1 egg, seperated
2 tsps. sugar

Heat oven to 375 degrees. Lightly grease cookie sheet or line with parchment paper.

In large bowl, combine flour, 2 Tbs sugar, baking power, nutmeg, baking soda and salt; mix well. With pastry blender, cut in butter until mixture resembles coarse crumbs. Add cranberries and walnuts.

In small bowl, combine buttermilk and egg yolk. Add to flour mixture. Stir just until dry ingredients are moistened.

Turn dough out onto floured surface; knead lightly 12 times. Divide dough in half; place on cookie sheet; pat each half into 6-inch circle. Cut each into 6 wedges but do not separate.

In small bowl, slightly beat egg white; brush over top of scones. Sprinkle with 2 tsps sugar.

Bake for 15-20 minutes or until golden brown Cool 10 minutes, Serve warm.

BBQ Ribs

I made these over the Fourth 2011.

Rub:
2 TBs cumin
2 TBS brown sugar
1/4 cup paprika
2 tsps red pepper
2 TBs salt
2 TBs black pepper
1/2 tsp onion power
1/2 tsp garlic powder

2 racks St. Louis style ribs

Remove the skin on the back of the ribs.

Rub ribs on both sides and cover with plastic wrap. Marinate in refrigerator 2 to 8 hours or overnight. Remove ribs from frig 30 minutes to 1 hour before cooking.

Preheat oven to 300 degrees.

Place ribs in shallow pan (I covered the pan with parchment paper for easier clean up). Cover with foil, making a tent so the foil does not touch the ribs. Bake for 1 hour.

Remove the foil. Bake 1 hour.

Cover the ribs with your favorite barbecue sauce. Bake for 1 to 1-1/2 hours more.

So the total cooking time is 3 to 3-1/2 hours.