January 30, 2015
makes 8 servings prep time: 20 minutes cook time: about an hour total: 1 hr. 20 minutes
2 lbs. ground beef (or half ground beef and half ground pork)
1 cup kimchi, finely chopped
6 T milk
3 cloves garlic, minced
1 T ginger, grated
1/2 yellow onion, chopped or if preferred, grated
1 1/2 c panko crumbs
1 large egg, lightly beaten
3 T cornstarch
1 T soy sauce
1 tsp fish sauce (or 1 tsp salt)
2 tsp sesame oil
1/4 tsp black pepper, freshly ground
2 T gochujang (or sriracha or chili-garlic paste)
2 T ketchup
2 T maple syrup or brown sugar
1 T yellow mustard
1 T sesame oil
- preheat oven to 450 degrees.
- place all of the meatloaf ingredients in a large bowl and mix together with your hands. using your hands is particularly good for working out any clumps of cornstarch.
- make sure everything is thoroughly combined. on a piece of foil-lined baking sheet, spray some pam and form the mixture into a loaf shape.
- place all of the glaze ingredients into a medium bowl and whisk until smooth.
- brush half of the glaze over the meatloaf, covering all exposed areas.
- bake the meatloaf for 10 minutes, then reduce the oven temperature to 400 degrees and bake for 30 minutes.
- remove the meatloaf from the over and brush the remaining glaze over the entire loaf.
- return the meatloaf to the oven and bake another 10-20 minutes until the internal temperature reads a minimum of 160 degrees with a meat thermometer.
- take the meatloaf out of the oven and let it rest for 10 minutes.
- make extra glaze to serve alongside the meatloaf if you are a fan of the sauce.
June 9, 2014
prep time: 20 minutes bake time: 65 minutes total: 85 minutes
3-4 ears of corn, shucked (or 1 15 oz. can of corn, save some of the liquid)
1 1/4 c buttermilk (milk with vinegar/lemon juice can be substituted)
1/2 c maple syrup
2 c cornmeal
1 c all purpose flour
4 tsp baking powder
pinch of salt
1/2 c cold unsalted butter, cut in 1/2-inch cubes
for berry compote
1 pint berries of your choice (blackberries or blueberries work best)
4 T honey (or maple syrup can be substituted)
zest of 1 lemon
1/2 c water (can add more if needed)
- preheat oven to 375 degrees.
- in a small bowl, whisk together the buttermilk, eggs, and maple syrup.
- in a food processor or blender (or medium size bowl), combine the cornmeal, flour, baking powder, and salt, pulsing a few times to mix.
- add the butter and corn kernels and pulse until corn and butter are coarsely chopped.
- stir this dry mixture into the wet mixture and transfer to a lightly oiled baking dish. (don’t use pam spray – it ends up being too oily.)
- bake for (45 minutes for 9×9 pan, 19 minutes for 9×13 pan) until golden and a toothpick comes out clean. rest 20 minutes before cutting.
for berry compote: combine all of the ingredients in a small sauce pot, and bring to a boil. simmer for 10 minutes, just until berries begin to break down slightly.
May 6, 2014
cook time: 10 minutes makes 1.75 cups (14 oz.)
1/2 c minced onion
1/2 c peanut oil
1/3 c rice vinegar
2 T water
2 T minced fresh ginger
2 T minced celery
2 T ketchup
4 tsp soy sauce
2 tsp sugar
2 tsp lemon juice
1/2 tsp minced garlic
1/2 tsp salt
1/4 tsp ground black pepper
- combine all ingredients in a blender.
- blend on high speed for about 30 seconds or until all of the ginger is pureed.
- chill and serve over salad.
March 18, 2014
prep time: 20 minutes cook time: 30 minutes total: 50 minutes makes 6 servings
3.5-4 lbs of chicken (cut into 8 pieces)
extra virgin olive oil
1 onion, chopped
1 bell pepper, chopped
3 garlic cloves
1 tsp paprika
2 T tomato paste (or 1 can crushed or stewed tomatoes)
2 1/2 c jasmine rice
1/2 white wine
2 c chicken stock
1-2 tsp saffron
1 dried bay leaf
- heat a pan over medium-high heat with a few tablespoons of olive oil. season the chicken liberally with salt and pepper on all sides. cook until golden on all sides, about 10 minutes. remove from pan to a plate.
- combine the onion, pepper, and garlic in pan with more oil as needed. season with salt. cook for 3-4 minutes until soft and slightly caramelized. season with paprika.
- add tomato paste (or crushed/stewed tomatoes) and allow to cook until darkened. once tomato paste is dark plum colored, add white rice and toast for 2 minutes.
- deglaze pan with white wine, then pour in chicken stock. stir in the saffron and bay leaf. bring to a boil then reduce to a simmer. cover and cook for 15-20 minutes until rice is cooked, but al dente. halfway through cooking the rice, add chicken to the pan and let cook for at least 8-10 minutes.
- serve arroz con pollo warm with parsley and cilantro.