Tag: summer cooking
This is a delicious recipe- a Korean version of chicken parm.. kind of- it has Korean rice cakes mixed with tomato sauce and the iconic Korean pepper paste, gochujang! If you like Korean food and want to try something at home, this is a great way to experiment. I have made the recipe more accessible and not as spicy.
¼ cup gochugaru (Korean red-pepper flakes)
2 tablespoons gochujang (Korean red-pepper paste)
3 tablespoons light brown sugar
3 cloves garlic, peeled and minced (about 2 tablespoons)
1 (1-inch) piece ginger, peeled and minced (about 1 tablespoon)
1 tablespoon soy sauce
½ teaspoon freshly ground black pepper
1 pound boneless, skinless chicken thighs, cut into ¾-inch cubes
2 tablespoons neutral oil, such as canola or peanut
4 ounces sliced Korean rice cakes (optional)
6 to 8 ounces low-moisture mozzarella, thinly sliced
2 scallions, sliced, for garnish
Combine the gochugaru, gochujang, brown sugar, garlic, ginger, soy sauce and black pepper in a medium bowl and mix well. Add the chicken and stir until it is well coated.
If you’re using the rice cakes, swirl the oil into a large, oven-safe skillet set over medium-high heat and wait for it to shimmer. Add the rice cakes and cook, turning the cakes often, until they are a little crisp, 3 to 4 minutes. Transfer the rice cakes to a small bowl and set aside. If you’re not using rice cakes, simply swirl the oil into the pan and move along to the next step.
Add the chicken mixture to the pan along with ¼ cup water. Cover and cook over medium-high heat, stirring occasionally, until the chicken is cooked through, 8 to 10 minutes, stirring in the rice cakes halfway through, if using. Meanwhile, heat the broiler in your oven.
Remove the chicken from the heat. Cover the pan with the sliced mozzarella, then slide the pan under the broiler. Cook until the cheese has melted and browned in spots, about 2 minutes. Remove from the oven, and sprinkle with scallions. Serve immediately, with rice.
1 pound ground turkey meat
2 tablespoons Chinese cooking wine
2 teaspoons ginger, grated
1 teaspoon salt
Marinate the turkey meat with the cooking wine, ginger and salt and keep aside for an hour.
4 to 6 tablespoons oil
2 long Asian eggplants, cut on a bias into 2 inch pieces
1 pound thin green beans
3 garlic cloves, chopped
1 tablespoon ginger, chopped
4 green onions, green and white part separated and chopped
3 tablespoons doubanjiang (broadbean sauce)
2 tablespoons soy sauce
2 teaspoons sugar
1 teaspoon sesame oil
Salt if needed
Transfer the eggplants into a large pot filled with water with 2 teaspoons of salt and soak for 10 minutes. Add a weight if necessary to make sure the eggplants are well soaked. After 10 minutes, drain completely and dry well.
Heat 2 to 3 tablespoons oil in a wok like pan and fry the eggplants for 6 to 9 minutes till the eggplants become soft and golden brown. Take out of pan and keep aside. Add more oil and fry the green beans for 4 to 5 minutes. Take out of the pan and add more oil and add the white part of the green onions, ginger and garlic. Saute on medium heat for a minute and add the marinated ground turkey. Saute on high heat till the meat is nicely separated and golden brown. Add the doubanjiang, soy sauce, sugar and sesame oil. Mix well and check for seasonings and add salt if necessary. Garnish with the green parts of the green onions and serve with steamed rice.
- 2 -3 pounds pork tenderloin, cleaned and cut into 2 inch chunks
- 1 pound fresh shrimp, cleaned and deveined
- 20 ounces Shiitake mushrooms, cleaned
- 2 – 3 zucchinis, washed and cut into 2 inch rounds
- Olive oil
Cut and skewer all the meat, shrimp and vegetables. Drizzle with oil and sprinkle with salt. Keep aside.
- ½ cup fresh cilantro, chopped fine
- ¾ cup fresh parsley, chopped fine
- 4 garlic cloves, grated
- ½ cup extra virgin olive oil
- Zest of one lemon
- Juice of one lemon
- ½ cup red wine vinegar
Mix all the ingredients in a small bowl. Add 1 teaspoon salt at a time and adjust to personal taste. Keep room temperature for at least an hour before serving. Serve the grilled meat, shrimp and vegetables with a drizzle of chimichurri.
- 2 cups chopped watermelon
- 1 large European cucumber, chopped
- 2 teaspoons salt
- ½ cup fresh cilantro, chopped
- Juice of 1 lemon
- 2 tablespoons extra virgin olive oil
- 1 to 2 teaspoons honey
Mix the salt, cilantro, lemon juice, olive oil and honey in a small bowl. Transfer the watermelon and cucumber into a medium bowl and pour the dressing over and mix well. Refrigerate for at least an hour before serving.
This salad is perfect for summer time- no cooking involved. Just put some ingredients together and make your vinaigrette and you have a great side dish to complement anything at all. It is even great as a light meal at the end of the day or for lunch with a fried egg on top.
I made it with the fish tacos (recipe to follow tomorrow). I was going to make a simple green salad but then thought of doing a bean salad instead. I had mangoes and sweet peppers in my fridge and paired them with green onions and cilantro. I always have different kinds of canned beans in my pantry. Beans are super healthy and add great texture to any dish.
The dressing was simply, lime juice, honey, roasted cumin and olive oil. You can’t get this delicious vinaigrette out of a bottle and yet it is so simple to make. I added the dressing to the salad and let it sit for a few hours before serving it with the delicious tacos.
It was a big hit- super healthy and delicious- and best of all, very easy to make.
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