Korean Beef

So, the other day, an online friend of mine posted on Facebook asking what she can make for dinner.  A friend of hers gave her this recipe and my friend ended up making it and RAVING about it.  Then another online friend tried it and same response.  So, when that happens, I'm not stupid!  I try it!  It was easy to make and I doubled the recipe using turkey meat for the second pound of meat so that it would feed my family of 6 and all I can say is that this is now going to have regular appearances on our menu!  I'm sure you can even make it and freeze it for a fast dinner (pick up Chinese food rice on the way home from work and toss some broccoli in the micro and you're done)!  Here is the link to the recipe that was given on Facebook. 

**UPDATE** After making Beef Bulgogi Bowls with Hello Fresh, we melded that recipe and this recipe together and now have come up with perfection. I use the Korean Beef as below but add in sautéed matchstick carrots and pickled cucumber and top it with a sriracha creama. SO good!  Serve in a bowl with rice, meat, carrots, cucumber and top with green onions and the creama.  


Korean Beef

1 lb. lean ground beef
1 Tbsp. sesame oil
3 cloves garlic, minced
1/4 - 1/2 cup brown sugar
1/4 cup soy sauce
1/2 tsp. fresh ginger, minced
1/2-1 tsp. crushed red pepper (to desired spiciness)
salt and pepper
1 bunch green onions, diced
hot rice

In a large skillet over medium-high heat, brown beef with garlic in the sesame oil.  Drain most of the fat and add the brown sugar, soy sauce, ginger, crushed red pepper and salt and pepper.  Simmer for a few minutes to blend the flavors.  Serve over rice and sprinkle with green onion.

Carrots

Use matchstick carrots or make your own (or grate them) and sauté them for a minute with some oil.

Pickled Cucumbers

2 cucumbers

10 tsp. white vinegar

1 tsp. sugar

pinch salt

Peel cucumbers with vegetable peeler to make long ribbons of cucumber.  Peel all around the cucumber until you get to the middle with the seeds and then discard the center.  (or use for another purpose)  Place in a bowl and add the vinegar, sugar and salt and stir well.  Set aside.

Sriracha Crema

8 Tbsp. sour cream

2 tsp. sriracha

Stir together

Morning Glory Muffins

These are wonderful for breakfast and a favorite around here.  They are a lot of work but worth it.

Morning Glory Muffins

2 1/2 cups sugar
4 cups flour
4 tsp. cinnamon
4 tsp. baking soda
1 tsp. salt
1 cup raisins, plumped in brandy or apple juice and drained
1 cup coconut, shredded
4 cups shredded carrots
2 apples, shredded
1 cup chopped pecans
6 eggs
2 cups vegetable oil
1 tsp. vanilla extract

Sift dry ingredients into a large bowl.  Lightly dust the raisins with flour.  Add the coconut, fruit and nuts; stir well.  Add the eggs, oil and vanilla, stirring only until combined.

Spoon batter into muffin tins and bake at 375 degrees for 20 minutes.  Muffins should "ripen" for 24 hours for maximum blending of flavors.

Taco Soup

This is a staple in our house.  I can easily keep all of the ingredients on hand and even precook the chopped meat and freeze it so it's a GREAT recipe to dump into the crockpot on a busy morning and let it cook all day.  :)

Taco Soup

1 lb. ground beef

1 onion, chopped

1 (16 oz) can chili beans, with liquid

1 (15 oz.) can kidney beans, with liquid

1 (15 oz.) can corn, with liquid

1 (8 oz.) can tomato paste

2 cups water

2 (14.5 oz) can peeled and diced tomatoes

1 (4 oz.) can diced green chile peppers

1 (1.25 oz.) package taco seasoning mix

1.  In a medium skillet, cook the ground beef and onions until browned over medium heat.  Drain, set aside.

2.  Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker.  Mix to blend, and cook on LOW setting for 8 hours.

Serve with corn chips, tortilla chips, sour cream, cheddar cheese or whatever else you like.  

Ham and Bean Soup

I originally got this recipe from All Recipes and it's the recipe by Pat Keene.  I found last Christmas' ham bone in the freezer when taking an inventory so I decided to make this soup.  Oh man, it's SOOOOO good!!!  I didn't need to add any additional ham to it because the bone had plenty of meat when the soup was almost ready.  This is a wonderful soup for fall or winter!

Ham and Bean Soup

1 (16 oz.) package dried navy beans
7 cups water
1 ham bone
1/4 cup minced onion
1/2 tsp. salt
1 pinch ground black pepper
1 bay leaf
2 cups diced ham
1/2 cup or more sliced celery
1/2 cup or more sliced carrots

1.  Rinse beans.  Put into stockpot, cover with water.  Bring to a boil and boil 10 minutes.  Place pan in sink and add 1/4 cup baking soda to the bean/water mix and stir vigorously until the foam is gone.  (This helps to get rid of some of the "gas" in the beans supposedly.)  Drain and rinse the beans VERY well.  Put beans back in pot and add water, ham bone, onion, pepper and bay leaf.  Bring to a boil, reduce heat and simmer, covered for 1 hour 15 minutes.

2.  Remove bone and scrape off any meat and add back to soup.  Add in carrots, celery, salt and diced ham.  Continue cooking for about 20 minutes or until vegetables are tender.

** Very good when cooked ahead and refrigerated overnight**

Crockpot Cranberry Pork Roast

I can't believe I haven't posted this here yet!!  This is an old family favorite that is full of great flavor and since pork is so inexpensive right now, a great budget meal!!


2 1/2-3 lb. lean boneless pork loin roast or rib roast
1 (16) oz. can whole berry cranberry sauce
1/3 cup port wine or cranberry juice
1/4 cup sugar
1/2 small lemon, thinly sliced
1/3 cup golden seedless raisins
1 large clove garlic, minced
2 Tbsp. diced candied ginger
1/2 tsp. dry mustard
1/2 tsp. salt
1/4 tsp. ground black pepper
2 Tbsp. cornstarch
2 Tbsp. cold water
cooked rice

Place pork roast in 3/12 quart slow cooker.  In a medium bowl, combine cranberry sauce, port wine or cranberry juice and sugar.  Stir in lemon, raisins, garlic, ginger, mustard, salt and pepper.  Spoon over roast.  Cook on low (covered) for 6-7 hours or until meat is 170 degrees F on an instant read thermometer.

Remove roast from cooker and cover with foil to keep warm.  Turn crockpot to high or pour cooking juices into a saucepan and put on medium-high heat on the stove.  Combine the cornstarch and water until cornstarch is dissolved then add to juices.  Cook, stirring until thickened.

Slice roast and pour the gravy over the meat.  Serve rice on the side.

Crockpot Sweet Garlic Chicken

Saw this on Facebook and had to try it.  I used frozen chicken breasts (from the big 10 lb. bag from Costco) so this was a PERFECT recipe to try since I had no thawed chicken at all.  Definitely got a thumbs up from everyone in the family.  I served it over rice with green beans on the side.

Crock Pot Sweet Garlic Chicken 


4-6 chicken breasts
1 cup packed brown sugar 
2/3 cup vinegar (I used apple cider vinegar)
1/4 cup lemon-lime soda (diet or regular)
2-3 Tablespoons minced garlic
2 Tablespoons soy sauce
1 teaspoon fresh ground pepper
2 Tablespoons corn starch
2 Tablespoons water
Red pepper flakes (optional)



Spray slow cooker with non-stick cooking spray. Place chicken (frozen, thawed or fresh) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours. 

Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down). 
Sprinkle red pepper flakes on top if desired. This can be served over rice or noodles, I also like it with a baked potato on the side (It's good on top of the potato too!)

Crockpot "Refried" Beans

Oh my gosh - these are perfect!!  How inexpensive!!  How easy!!!  How yummy!!!!!!  The original recipe is from Pennies & Pancakes and I only changed it by not adding the salt as they cooked (because I remember hearing that salt will make the beans tough??) and adding it at the end.  I wasn't even home for a lot of this cooking and I cooked it on low for 4 hours instead of 2 because, well, I wasn't home in 2 hours.  :)  But still they are perfect and now I have a big batch of beans for dinner tonight and the freezer.

Crockpot "Refried" Beans

2 lbs. pinto beans
1 large onion, chopped
4 Tbsp. jarred minced garlic (or 4 cloves fresh garlic, minced)
Up to 2 1/2 Tbsp salt (wait to the end and add a little bit at a time and taste)
1 tsp. black pepper
2 tsp. cumin
10 cups hot water

Rinse the beans in a colander.   Pick out any bad beans or stones.

Combine all the ingredients in the crockpot.  Remove any floating beans.  Cover and cook on HIGH for 4 hours and then LOW for 2 hours.

Uncover and remove extra liquid (I only drained off a little bit - like a quarter cup?).  Leave enough liquid to reach the desired consistency when the beans are mashed.

Mash beans with a potato masher to desired consistency.

Serve warm.  Store in air-tight containers in the refrigerator and use within 2 weeks or freeze in containers or zip lock bags for later use.