Sunday, August 21, 2011

Taco Salad with Nachoes


1 lb hamburger
1 can corn
1 can (14oz) diced tomatoes
1 can (14oz) black beans
1 lb hamburger
1 med onion, diced
1 bag of tortilla chips
Beef and Steak seasoning
Season Salt

Brown the hamburger and add all the other ingredients. Eat with the tortilla chips.

Gluten-Free Almond Flour Chocolate Chip Cookies

So I am trying to eat healthier. I would like to cut back on sugar and white flour. I am so excited that Elana from came up with this recipe. While making it I ran out of agave nectar so I used about 3/4 of what it called for and then added honey to make up for it. You can completely replace the agave with honey.

Gluten Free Chocolate Chip Cookies 2 ½ cups almond flour ¼ teaspoon sea salt ¼ teaspoon baking soda 10 tablespoons butter, melted 1 tablespoon vanilla ½ cup agave nector 1 cup dark chocolate chips

Preheat oven to 350 degrees. Combine the dry ingredients, then combine the wet ingredients and then mix the two together. Often I just mix them in the same bowl I haven't noticed a difference. Use a spoon to form them into cook shapes on a cookie sheet. Bake for 7 to 10 minutes at 350 degrees.

Homemade Beef Stroganoff Hamburger Helper

I ate a lot of Hamburger Helper while growing up. I don't want to eat a lot of processed food, so I was very happy to find a homemade version of this boxed item. You can add vegetables to it and you will have a complete meal. I plan on making several variations and adding them to this blog.

Homemade Beef Stroganoff Hamburger Helper

1 tablespoon corn starch
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon parsley
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper

1 ½ cups of pasta
1 cup of hot water
½ cup of milk
½ cup of sour cream
1 cup sliced fresh mushrooms

Step 1: Sauce Packet
1 tablespoon corn starch, 2 teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon parsley, 1 teaspoon salt, 1 teaspoon sugar, and 1/2 teaspoon pepper.
The packet can be prepared ahead of time, also measure out 1 ½ cups of pasta. Place them in zip lock bags or Tupperware until ready to use.

Step Two: Brown one pound of ground beef. 
Step Three: Add water, milk, sour cream, pasta, seasoning packet and chopped mushrooms. Simmer for 12 to 20 minutes.

Step Three: Turn off heat and uncover. Let stand to thicken at least 5 minutes before serving.

Deviled Eggs - No Mayo

I wanted to make deviled eggs for Easter, but I don't have access to good mayonaise in Korea. So I decided to substitue plain yogurt instead. Some people told me you can't make deviled eggs with out mayo so I said "watch me." So here they are.

12 Hard boiled eggs
1 cup plain white yogurt
2 tablespoons Creamy Sweet Mustard (I found one with relish in it)
Season Salt to taste

After you have hard boiled your eggs, peel them, cut them in half and remove the yokes. Place the yokes in a quart size ziplock sandwich bag.

Close the bag leave a space about the size of your finger unzipped. Mash all of the yokes. Add the yogurt. mustard and season salt. Mix inside the bag.

When the mix is throughly mixed seal the bag completely and cut a slit in to one of the bottom corners. You can now use the bag like a pastry bag and fill each egg with the mix.

Chris’ Coconut, Butter Chicken Curry

Chris’ Coconut, Butter Chicken Curry

This is a combination of two different curry recipes that I have modified and tweaked repeatedly until I have a dish that is so good all I want to do is eat it all day.  Happily, I do have more self control than that!   In some cases there may be better ingredients (like pureed tomatoes instead of canned ones that you puree yourself), but in Korea you learn to make do with what you can find.  It should take about 40-60 minutes to cook.

2 lbs boneless, skinless chicken, cut into small pieces
2 tbsp lemon juice
1 tbsp olive oil
2 tsp curry powder

1 large onion, thinly sliced
1-2 large sweet potatoes, diced into small pieces (1/2” or smaller)
6 cloves of garlic, minced
1 tbsp finely chopped ginger root (I chop the whole thing up and freeze what I don’t use)
4 small hot peppers, sliced into small pieces (optional) (I use the Korean Kkwari gochu which are very hot)
1 tbsp butter
1 tbsp olive oil
1 tbsp curry powder
Pepper (to taste)
1 tsp salt (or more/less to taste)
2 tbsp butter
14.5 oz canned tomatoes (pureed in a blender)
½ can tomato paste (8 oz I think)
1 large can pineapple

2 14oz cans coconut milk
1 cup cream

In a medium bowl, place chicken pieces, lemon juice, 1 tbsp olive oil and 2 tsp curry powder.  Mix well and let marinate.
In a heavy skillet or wok, cook onion, garlic, sweet potatoes and ginger in 1 tbsp olive oil and 1 tbsp butter until fragrant, about 4 minutes.  Add curry powder, pepper, salt, tomato puree, tomato paste, butter, and pineapple with juice and simmer for 5 minutes.
Stir in marinated chicken and bring back to a boil. Reduce heat and simmer for 11-15 minutes until chicken is thoroughly cooked. Stir in the coconut milk and cream.  Cook on low heat until well heated, but do not bring to a boil.  Serve over hot cooked rice.