Bulgur Wheat Pilaf

Loved this recipe. And guess what? It's all vegetarian. I found the bulgur wheat at Whole Foods. I forgot the harissa, so I made my own at home. I don't know how harissa is supposed to taste like, but I just quickly made mine by pounding two dried peppers (soaked in warm water until soft) with a pinch of cumin, grounded coriander seeds, and 1/2 a clove of garlic. I then put a little oil in it and let it sit while I prepped the other ingredients. I know that's not entirely the correct way, but I was short on time and I totally forgot about the harissa. I did not follow this recipe exactly. I pretty much only used half the onions since I thought 4 whole onions was a little too much. I used grape tomatoes as well. They turned out great. I didn't make the yogurt as suggested since I didn't realize I was supposed to make it the night before. The dish tasted good without it IMO. I should know better to always read the whole recipe before attempting it, but sometimes I don't. Don't skip any of the other steps though. The surprise was the onions with the cinnamon and lemon juice. That added quite the flavor to the whole dish. So glad I found 101 Cookbooks, because I thought by eating healthier and more veggies meant eating only salads for the most part. Before the baby, I ate salads for a few months, and ever since then the thought of a salad just didn't sound very appetizing anymore.

You may find the recipe at 101 Cookbooks.

Double Broccoli Quinoa

Happy new year! One of my new year resolutions is to eat more vegetables. I found a great new blog that focuses on natural and vegetarian foods. I don't think I will ever become a vegetarian, but I like the first recipe that I tried from the website already. I had three more planned last week, but couldn't find all the ingredients. I will try again this week. I had to go to Whole Foods to get the rest of the ingredients. Have you ever been to Whole Foods? I just love it. I've never been in love with a grocery store before. I am usually into clothing or home decorating stores, but a grocery store? Everything at Whole Foods is just so pretty. Except for the narrow aisles, I love how fresh everything looks. Bakery, veggies to meat looks good there. I would buy all my food there if only they were closer to where I live and if only it wasn't so expensive there. The first time I went there I spent around $50 on maybe three items. I think I bought fish oil and other vitamins though. Today, I spent about $25 on 4 items. Still a lot.

Anyway, I have discovered a new food that I like. It's called quinoa and it's really good for you because of its fiber and protein content. I never really bothered to research why white rice is not good for you, but I guess the reason is because a lot of its nutrients have been stripped away. If you were to eat rice in its natural or wild form, then it would be better for you. Oh well, I'm Asian and white rice will always be a part of my diet. It's not like it's going to kill you if you eat it anyway. Quinoa could be a substitute for rice as it has more nutrients and will fill you up more by just eating less of it than a bowl of rice. It kind of has a nutty flavor to it too. Even my one year old likes it. :)

The original recipe is adapted from 101 Cookbooks. I originally made it per the recipe, but found that I liked more cooked broccoli in it instead of the pesto, so this adapted recipe only makes half of the pesto the original recipe would make. The original recipe only calls for half of the pesto anyway, so I wouldn't waste the broccoli to make more pesto unless of course you don't like broccoli.

Serves 4 - 6

Ingredients:

3 cups cooked quinoa*
5 cups raw broccoli, cut into small florets and stems
1 medium garlic clove
1/2 cup sliced or slivered almonds, toasted
2 tbsp freshly grated Parmesan
pinch of salt
1 tablespoon fresh lemon juice
2 tablespoons olive oil
2 tablespoons heavy cream

Optional toppings: fire oil (optional)**, sliced avocado

Method:

Heat the quinoa and set aside.

Now barely cook the broccoli by pouring 3/4 cup water into a large pot and bringing it to a simmer. Add a big pinch of salt and stir in the broccoli. Cover and cook for a minute, just long enough to take the raw edge off. Transfer the broccoli to a strainer and run under cold water until it stops cooking. Set aside.

To make the broccoli pesto puree one cup of the cooked broccoli, the garlic, 1/4 cup of the almonds, Parmesan, salt, and lemon juice in a food processor. Drizzle in the olive oil and cream and pulse until smooth.

Just before serving, toss the quinoa and remaining broccoli florets with the broccoli pesto. Taste and adjust if needed, you might want to add bit more salt or an added squeeze of lemon juice. Turn out onto a serving platter and top with the remaining almonds, a drizzle of the chile oil, and some sliced avocado or any of the other optional toppings.

*To cook quinoa: rinse one cup of quinoa in a fine-meshed strainer. In a medium saucepan heat the quinoa, two cups of water (or broth if you like), and a few big pinches of salt until boiling. Reduce heat and simmer until water is absorbed and quinoa fluffs up, about 15 minutes. Quinoa is done when you can see the curlique in each grain, and it is tender with a bit of pop to each bite. Drain any extra water and set aside.

**To make the red chile oil: You'll need 1/2 cup extra-virgin olive oil and 1 1/2 teaspoons crushed red pepper flakes. If you can, make the chile oil a day or so ahead of time by heating the olive oil in a small saucepan for a couple minutes - until it is about as hot as you would need it to saute some onions, but not so hot that it smokes or smells acrid or burned. Turn off the heat and stir in the crushed red pepper flakes. Set aside and let cool, then store in refrigerator. Bring to room temp again before using.

Beef with Snow Peas

I don't know why, but I always thought snow peas were called sugar peas. At least that's what I grew up thinking. Along with cherry tomatoes, we used to grow and sell snow peas when I was younger. My parents would have about an acre or two of these. It was hard work! As a kid, my job was to just help plant the seeds, go with my mom to water the plants at night (because it would get so hot during the day in CA), and basically just sit and watch the "house" that my dad built for our farm. It was usually just my younger sister and I that went (out of all the kids in the family). Sometimes I was responsible for grilling the meats over the wood burning fire pit. That to me was some of the best food ever. As much as I disliked going to the farm back in the days, I also miss them now. It was a big part of my childhood and reminds me of how hard my parents worked. It reminds me a lot of my dad who's no longer with us. :( Our Hmong parents are truly great farmers. They know how to grow anything. When we stopped farming, I realized how much poorer we became because the extra income wasn't there to support us.

Anyway, there is really nothing special about the ingredients in this recipe, but I liked how it was cooked. I liked that it was cooked in an iron skillet and the meat was charred (like how I usually like meat). I also added garlic to mine. I love garlic. I just bought some cheap beef from Wal-Mart because I was already there and didn't feel like stopping at another store. Never buy fresh meat from Wal-Mart. They have some of the worst meat IMO. The dish was saltier than what I would've liked probably because I didn't have enough meat (only one pound instead of 1.5). Overall, I would give this recipe a 3/5 stars. Again nothing special, but I liked how it was cooked and how vibrant the sauce made the dish look once it's finished.

The recipe is from The Pioneer Woman. She has great photos and step by step directions, so I never even bother to repeat hers. I'll post the recipe anyway in case it should ever disappear somehow.

Ingredients
1 1/2 pound Flank Steak, Trimmed Of Fat And Sliced Very Thin Against The Grain
1/2 cups Low Sodium Soy Sauce
3 Tablespoons Sherry Or Cooking Sherry
2 Tablespoons Brown Sugar
2 Tablespoons Cornstarch
1 Tablespoon Minced Fresh Ginger
8 ounces, weight Fresh Snow Peas, Ends Trimmed
5 whole Scallions, Cut Into Half-inch Pieces On The Diagonal
Salt As Needed (use Sparingly)
3 Tablespoons Peanut Or Olive Oil
Crushed Red Pepper, For Sprinkling

Preparation InstructionsIn a bowl, mix together soy sauce, sherry, brown sugar, cornstarch, and ginger. Add sliced meat to bowl and toss with hands. Set aside.

Heat oil in a heavy skillet (iron is best) or wok over high heat. Add snow peas and stir for 45 seconds. Remove to a separate plate. Set aside.

Allow pan to get very hot again. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Add half the scallions. Spread out meat as you add it to pan, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn meat to the other side and cook for another 30 seconds. Remove to a clean plate.

Repeat with other half of meat, allowing pan to get very hot again first. After turning it, add the first plateful of meat, the rest of the marinade, and the snow peas. Stir over high heat for 30 seconds, then turn off heat. Check seasonings and add salt only if it needs it. Mixture will thicken as it sits.

Serve immediately over rice. Sprinkle crushed red pepper over the top to give it some spice.

Curry Chicken with Spinach

I have found a great Thai cooking book. I have tried four recipes so far, and so far, so good. It has great pictures as well. I was anxious to try out their curry recipes as the ingredients seemed like it would taste good. I was right! This was the best curry I've made at home so far. I was trying to make the same chicken curry from Taste of Thailand. I love that dish. They serve the curry with spinach. Spinach?? Yes, spinach. It's actually quite tasty with the spinach. I actually could just eat the curry with the spinach and skip the chicken, but it probably won't fill me up as much. So, I adapted this recipe I found and tried to make it similar to the one at Taste of Thailand's. I think it's pretty good. When I have more time, I am going to try to make my own curry paste from scratch. I have made this dish twice now with red and green curry. Both are good. I know the picture doesn't look good, but the dish was good IMO. My husband loved it and licked the bowl. He wants me to make curry everyday for him, but coconut milk is very fatty. The original recipe called for only one tablespoon of palm sugar, but my husband likes his curry sweet so I added 2 or 3 more tablespoon. You can start out with one and then adjust, but I liked it at 3 or 4 tablespoons. Sorry, I didn't write down what I did exactly since I made this two weeks ago.

Ingredients:
1/4 cup of coconut cream
2 tbsp red curry paste (Maesri brand)
12 oz skinless chicken thigh fillets, sliced
1 3/4 cups of coconut milk
2 1/2 tbsp fish sauce
3 tbsp of palm sugar

1 bag of baby spinach (can't remember what mine was...4-9 oz?)

Chopped Roasted Peanuts


Method
1. Put the coconut cream in a wok or saucepan and simmer over a medium heat for about 5 minutes or until the cream separates and a layer of oil forms on the surface. Stir the cream if it starts to brown around the edges. Add the curry paste, stir well to combine and cook until fragrant.

2. Add the chicken and stir for a few minutes. Add nearly all of the coconut milk, the fish sauce and palm sugar and simmer over medium heat for 5 minutes. Reduce the heat to medium low and continue to cook the chicken for an additional 10 minutes.

3. Meanwhile, boil a pot of water on high heat to blanch the spinach. Prepare a large bowl of ice cold water on the side. When the water is boiling, pour the baby spinach in pot and boil for about 30 seconds. Immediately pour the spinach into a colander to drain the water, then transfer the spinach into the ice cold water to stop it from cooking. Transfer the spinach into a colander to drain the remaining water and set aside until ready to eat.

4. The spinach is put into the curry chicken when it is ready to eat. Serve on a plate with some rice. Top the curry dish with the chopped roasted peanuts.

Chicken Fried Steak with Homemade Mashed Potatoes and Gravy

Chicken (or country) fried steak is one of my favorite comfort foods. It's what I usually order when I go to a Perkins or Denny's. I have made CFS before from a different recipe and that was good, but I like this recipe better. The breading turned out better and the seasonings were perfect. The only thing is that my steak turned out really hard and the breading fell off at the end of cooking. I have used cubed steak from the grocery stores before and that seemed to work fine, so next time I'll just do that again. Also, I would skip the bacon. It was just another step. My gravy didn't turn out white like they had in the video, but it was still good. I decided to make some mashed potatoes with this too. That turned out good as well. Even though everything was good despite the toughness in the steak, I probably won't make this again. It was too much work and grease for something that looks to be so simple. I did take step by step photos, but too lazy to post them now.

Papaya Salad

Papaya salad is definitely one of my favorite foods, it's at least on my top five list. I have to eat papaya salad at least every month. If it wasn't for the high salt content, this dish would be very healthy and I would eat it every week. I have never tasted consistent papaya salad, even from the best papaya salad maker. It always tastes different no matter how many times I have made it or when someone else makes it. I think it's because when this dish is made, the ingredients are just added as needed and rarely measured, so it's always different. A small amount of one ingredient will change this dish drastically. This is the first time I measured it and it turned out pretty good. I like to make my papaya salad "Thai" style with just a few extras. It is much more simple and does not involve a lot of the other ingredients.






Just use a teeny bit of shrimp paste as you see here. Too much will make the salad bitter:






Serves 1

Ingredients:
1/2 clove of garlic
1-2 Thai chili peppers, depending on taste
1 tbsp of roasted peanuts
1 tsp tamarind
1 tsp palm sugar
shrimp paste (see picture)
1 tbsp fish sauce
1/2 tbsp lime juice
1 cup of shredded green papaya
4 cherry tomatoes, halved

Method:
1. Put garlic and Thai chili peppers to mortar. With pestle, smash the ingredients together until nicely blended so flavors mix.
2. Add the tamarind, palm sugar and shrimp paste. Pound with pestle until well blended with the other ingredients. Note: I shredded the palm sugar pictured above with a shredder to yield 1 tsp. I like to use the tamarind pictured above because it has a fresher taste than the already made tamarind mix that you find in the Asian stores.
3. Add the roasted peanuts, pound until well grounded.
4. Add the fish sauce and lime juice. Mix well with a spoon with the other ingredients.
5. Add the papaya and cherry tomatoes to the mix. With one hand holding a spoon and the other with the pestle, toss and pound all the ingredients together until well mixed and tomatoes are smashed. You do not want to pound the papaya too much as you want the papaya to have some crisp, but you do want it a little smashed so that the papaya will absorb the juices from all the other ingredients.


(Click on image for larger view.)

I ate mine with leftover salmon and rice I made last night. Papaya salad is usually served with cabbage. You would take a piece of cabbage leaf and use it as a spoon to scoop up some papaya salad into it and enjoy. The cabbage gives a nice crunch to the salad.

Bibimbap and Bulgogi

Origally posted 06/21/09 from my other blog:

So last week I found a good recipe for bulgogi and bibimbap, both are Korean dishes. We had the opportunity to try Korean food a couple of years ago when this small restaurant called Korean House was still open in the Cedar/Riverside neighborhood in Minneapolis. It since closed down and I haven't been able to find another Korean restaurant that made the two dishes good. I tried this recipe last week and I must say it turned out really good! I was so impressed and happy that I decided to take pictures of it this time. Last week I made the bulgogi with sirloin steak instead and this week I tried it with rib-eye meat. I couldn't really taste the difference. Maybe the rib-eye is just slightly more tender because it's fattier, but since rib- eye is more expensive I think I will just go with sirloin again next time. Also last time I went by what the recipe said. It said to add ground red pepper and the Sprite or 7-up. Last time the red pepper made the dish too hot and all the bulgogi I've tried was not hot, more sweet, so this time I omitted the red pepper completely and it tasted more authentic to me. This time I forgot to add the Sprite or 7-up and I thought that would ruin the taste, but it didn't. It tasted just fine. Actually, I think the Sprite diluted the marinade a little bit. I also used light soy sauce instead both times, so I'm not even going to try the regular soy sauce since it might make it too salty. I also bought a store version of the bulgogi sauce. I did marinade some meat in it, but haven't bothered cooking it to see how it tasted like. When I opened the bottle, it just stank and didn't come close to the home made version. Also, I tried making some short grain rice to make this more authentic and it did not turn out lol. Too wet and sticky. That was my first attempt so I'll need to do a little more research and experiment.

For the veggies in the bibimbap dish, I chose carrots, daikon, spinach, zucchini and bean sprouts.



Here's a picture of all the stuff I made, including the bulgogi meat and the gochujang sauce. I need coordinated plates lol. Oh, and the table in the background I've had for over 10 years now since college. :D



Ok, here's the recipe from Food Network.

Ingredients
Steamed white rice
Bulgogi, recipe follows
1 carrot, julienned
Cooked bean sprouts, sauteed in a little sesame oil or peanut oil and seasoned with salt
Cooked spinach, sauteed in a little sesame or peanut oil and seasoned with salt
4 shiitake mushrooms, thinly sliced and sauteed in peanut oil and seasoned with salt
1 egg, cooked over easy
1 tablespoon sesame seeds
1 tablespoon dark sesame oil
Soy sauce, to taste
Gochuchang Paste, recipe follows

Directions


*Cook's Note: This can be done in a regular bowl or a hot stone bowl. If it's in a hot stone bowl, the rice becomes crunchy because it's still cooking.



Put cooked rice in large slightly shallow bowl. Place bulgogi (with juices from cooked meat) and veggies on top of rice but place separately so you can see each ingredient beautifully placed on rice. Put egg on top. Sprinkle with sesame seeds and drizzle with sesame oil and soy sauce.



When ready to eat, mix all ingredients together with some gochuchang paste, to taste. The bibimpap should be moist and not dry. Add more sesame oil and gochuchang paste, to taste.


Bulgogi:

1 pound rib-eye



Marinade:

1/2 cup soy sauce

1 Korean pear or Asian pear, grated with juices

2 tablespoons finely chopped garlic

1/2 small white onion, grated or sliced

1 tablespoon grated fresh ginger

2 tablespoons light brown sugar

1 tablespoon honey

2 tablespoons sesame seeds, toasted

2 tablespoons toasted sesame oil

1 tablespoon ground red pepper

1/4 teaspoon ground black pepper

2 green onions, thinly sliced

1 (20-ounce) bottle lemon-lime soda, optional (recommended: Sprite or 7-Up)


Place rib-eye in freezer for about 30 minutes so that it is easier to thinly slice. When partially frozen, remove from freezer and thinly slice. Set aside.



Whisk together all the marinade ingredients in a large baking dish. Add the thinly sliced beef and turn to coat. Cover and refrigerate for at least 1 hour or overnight; it is best if marinated overnight.



Heat grill to high. Remove beef from marinade and grill for 1 to 2 minutes per side. Remove from heat and set aside until ready to compile Bibimbap


Gochuchang Paste (seasoned red pepper paste):

4 tablespoons gochuchang (available at Korean grocers)

1 tablespoon sugar

1 tablespoon sesame seeds

2 teaspoons sesame oil


Combine all ingredients in a small bowl. Mix well.