Tuesday, February 7, 2012
Korean Rice Bowl is a simple, make-at-home take on bibimbap, a Korean dish often made up of rice topped with vegetables, meat, and a fried egg served with ice-cold beer.
I wasn’t so sure how this one was going to turn out but I was willing to give it a try. AMAZING is what this dish is! With loads of healthy fresh vegetables served aside deliciously seasoned ground turkey meat it’s super easy to make and the fried egg adds just the right touch! Serve it atop sushi or brown rice and it’s the perfect meal.
Korean Rice Bowl
Ingredients:
1 1/2 cups sushi rice (we use instant brown rice instead)
1/4 cup rice vinegar
3 tablespoons low-sodium soy sauce
1 tablespoon peeled, minced fresh ginger
2 cloves garlic, minced
1 tablespoon cornstarch
2 teaspoons sesame oil
2 teaspoons chili-garlic paste (such as Sriracha)
1 zucchini, cut into matchsticks
2 cups shiitake mushroom caps (1/4 pound), thinly sliced
1 cup shredded carrots
1 pound ground beef (or ground turkey)
4 large eggs (optional)
Directions:
Prepare rice: Combine 2 cups water and rice in a medium, lidded saucepan. Bring to a soft boil. Cover and simmer over medium-low heat, 20 minutes. Remove from heat and let stand 10 minutes.
Meanwhile, in a small bowl, blend rice vinegar, soy sauce, ginger, garlic, cornstarch, sesame oil and chili-garlic sauce. Set aside.
Coat a large nonstick skillet with nonstick cooking spray. Add vegetables and 3 tablespoons water. Cook over medium-high heat for 4 minutes, or until just softened. Remove to a bowl and keep warm.
Crumble beef into same skillet. Cook 5 minutes, breaking apart with a spoon. Add sauce mixture and cook 2 minutes.
Meanwhile, in a second skillet, fry eggs, if using: Coat skillet with nonstick spray; heat over medium to medium-high heat. Crack 2 eggs into skillet. Cook 1 minute, then flip. Cook 1 more minute. Transfer to a plate. Repeat with remaining 2 eggs.
Place a mound of rice into 4 bowls. Top each with 1/2 cup meat mixture and 1/3 cup vegetables. Finish each with a fried egg, if using.
Per serving: 532 cal, 34g protein, 59g carb 17g fat, 4g fiber
Tuesday, January 10, 2012
I know it’s been awhile since I’ve posted many new recipes… I’m going to try and do better in this new year though.
The latest recipe I’d like to share is this Steak, Shiitake, and Bok Choy Stir-Fry recipe. This dish turned out pretty amazing. I loved the combined flavors of marinated steak, shiitake mushrooms and bok choy. The shiitake mushrooms are a necessary ingredient in order to get that unmistakable asian shiitake flavor but you could definitely replace the steak with boneless chicken breast as well.
This meal moves pretty quick because it’s basically a stir-fry once you marinate the meat. You could definitely marinate in advance though and have everything ready to cook once you get home for a super time saving meal.
Steak, Shiitake, and Bok Choy Stir-Fry
Ingredients:
2 tablespoons grated fresh ginger
1 tablespoon minced fresh garlic
3 tablespoons low-sodium soy sauce
4 teaspoons cornstarch, divided
1 teaspoon toasted sesame oil
1/2 teaspoon crushed red pepper
1 pound flank steak, trimmed and thinly sliced
Cooking spray
2 cups thinly sliced shiitake mushrooms (about 1/2 pound)
1 cup thinly vertically sliced onion
1 cup red bell pepper strips
4 cups sliced bok choy (about 1 medium head)
1 cup less-sodium beef broth
Directions:
Combine ginger, garlic, soy sauce, 2 teaspoons cornstarch, oil, and crushed red pepper in a large zip-top bag; add steak to bag. Seal and marinate in refrigerator 20 minutes.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray, and add mushrooms, onion, and bell pepper to pan. Cook 3 minutes or until crisp-tender; transfer to a large bowl. Add bok choy to pan; sauté 2 minutes or until slightly wilted; add to bowl; keep warm.
Recoat pan with cooking spray. Add half of steak mixture to pan; cook 3 minutes or until browned, stirring occasionally. Transfer to a large bowl; keep warm. Coat pan with cooking spray. Add remaining steak mixture to pan; cook 3 minutes or until browned, stirring occasionally. Add to bowl; keep warm.
Combine broth and remaining 2 teaspoons cornstarch, stirring with a whisk. Add to pan, scraping pan to loosen browned bits. Bring to a boil; cook 1 minute or until mixture thickens, stirring constantly. Return steak and vegetables to pan; toss gently to coat.
Per serving: 270 cal, 9g fat, 28.6g protein, 16.9g carb, 3.4g fiber, 45mg cholesterol, 706mg sodium
Friday, December 23, 2011
Oatmeal-Chocolate Chip Cookies
Ingredients:
1 cup butter, softened
1 cup packed brown sugar
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups rolled oats
2 cups semisweet chocolate chips
1/2 cup chopped pecans
Directions:
Preheat oven to 350 F.
Grease 2 cookie sheets or line 2 cookies sheets with parchment paper.
In a large bowl, cream together butter, brown sugar and white sugar until smooth. Beat in eggs and vanilla.
Combine flour, baking soda, and salt; stir into the creamed mixture. Mix in the oats, chocolate chips, raisins, and pecans, one ingredient at a time.
Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven.
Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Thursday, December 22, 2011
An age old favorite that no one ever gets tired of… use crunchy peanut butter and add even more crunch!
Peanut Butter Cookies
Ingredients:
1 cup unsalted butter
1 cup crunchy peanut butter
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons baking soda
Directions:
Cream together butter, peanut butter and sugars. Beat in eggs.
In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Put batter in refrigerator for 1 hour.
Roll into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a criss-cross pattern.
Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown. Do not over-bake.
Wednesday, December 21, 2011
Chocolate Hazelnut Cutout Cookies (Nocciolini)
Ingredients:
1 cup butter, softened
1/3 cup sugar
3/4 cup cornstarch
1 3/4 cups flour
3/4 to 1 cup chocolate hazelnut spread such as Nutella
Directions:
Preheat oven to 350°.
Beat butter and sugar in a large bowl with a stand mixer until well blended, or whirl in a food processor. Add cornstarch and flour and beat on low speed, or whirl, until dough comes together and is very smooth.
Divide dough in half. Roll each portion between sheets of parchment paper into a 1/8-in.-thick round. Stack and freeze rounds on a baking sheet until dough is firm enough to cut, about 20 minutes.
Lift off parchment, cut dough with a floured 1 1/2- to 2-in.-wide biscuit cutter, and transfer to ungreased baking sheets, spacing slightly apart. Gather scraps, refreeze, and reroll as needed.
Bake cookies until light golden, 10 to 14 minutes, switching pan positions halfway through baking. Transfer to racks to cool.
Spread half of cookies on flat sides with a generous coat of chocolate hazelnut spread, then top each with a second cookie.
Make ahead: Up to 3 days, stored airtight.
Per sandwich cookie: 83 cal, 4.9g fat, 9g carb
Tuesday, December 20, 2011
If you like peanut butter – these cookies are hands down THE BEST cookies you will ever eat! They taste like gooey cookie versions of chocolate covered peanut butter cups. Served best straight from the oven when they’re especially gooey with melting chocolate chips… they’re just way too easy to make that they’re dangerous!
Awesome Peanut Butter Chocolate Chip Cookies
Ingredients:
1 cup peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon baking soda
1 egg
1/2 teaspoon vanilla
1/4 cup all-purpose flour (I use whole wheat flour)
1 cup semisweet chocolate chips
Directions:
Preheat oven to 325 F.
Mix peanut butter, granulated sugar, brown sugar and baking soda. Beat in egg and vanilla until combined. Stir in flour and chocolate chips.
Shape dough into 1 1/4 inch balls. Place balls on ungreased cookie sheet and flatten slightly.
Bake in preheated oven for about 10 min or until cookies are puffed and lightly browned around edges (do not over bake, centers will be soft)
Cool on cookie sheet for 5 min. Transfer to wire racks and cool completely.
Monday, December 19, 2011
Toasted Coconut Shortbread
Ingredients:
1/2 cup sweetened flaked coconut
2 sticks (1/2 pound) unsalted butter, at room temperature
1/4 cup confectioners' sugar
1/4 cup granulated sugar
2 1/4 cups all-purpose flour
1/4 teaspoon kosher salt
Directions:
Heat oven to 250 degrees F.
Spread the coconut evenly on a baking sheet, transfer to the oven and bake until just golden, about 10 minutes. Set aside to cool.
Place butter, coconut and sugars in the bowl of a mixer fitted with a paddle and beat until smooth and creamy.
Scrape down side of bowl, add the flour and salt, beat well and scrape again.
Form the dough into a 1 1/2-inch-diameter log and cover with parchmentpaper.
Place the log in a resealable plastic bag and refrigerate at least 1 hour and up to 2 days, or freeze up to 2 months.
Heat oven to 325 degrees F.
With the tip of a very sharp knife, cut 1/4- to 1/2-inch slices of the dough and place 2 inches apart on prepared pan. Transfer to oven and bake until cookies are just beginning to brown on the edges, about 20 minutes.
Transfer to a wire rack to cool. Let the cookie sheet cool completely between batches and repeat with the remaining dough.
Sunday, December 18, 2011
Pecan Tart Cookies
Ingredients:
1 3 oz. package low fat cream cheese
1/2 cup butter softened
1 cup flour (I use whole wheat flour or split whole wheat and white flour)
1 egg
3/4 cup packed brown sugar
1 tsp vanilla
3 tbs chopped pecans
dash of salt
Directions:
Preheat oven to 325 F.
Combine cream cheese and butter. Stir in flour. Shape dough into 24 balls.
Place balls into each cup of an ungreased 1 3/4 inch muffin pan. Press enough evenly against bottom and sides to fill each muffin cup.
For filling, beat egg, brown sugar, vanilla and a dash of salt until smooth. Stir in chopped pecans. Spoon filling into each pastry line cup.
Bake in preheated oven for 30-35 minutes or until patry is golden brown.
Cool on wire racks.
Saturday, December 17, 2011
During the holidays I know that it’s especially difficult to eat completely healthy. I love to bake a variety of holiday cookies each year to share with family and friends. Between now and Christmas I plan to share some of our favorites. Enjoy and Happy Holidays!
Coconut Macaroons
Ingredients:
3 cups sweetened flaked coconut
3/4 cups sugar
3 large egg whites
1/4 tsp salt
1 tsp vanilla extract
1/8 tsp almond extract
Directions:
Preheat oven to 325. Line cookie sheets with parchment paper.
Mix coconut, sugar, egg whites, salt, vanilla and almond extract in a large bowl until well combined.
Drop cookie batter formed into rounded teaspoons onto cookie sheets lined with parchment paper approx. 1 inch apart. Bake for 25 minutes until lightly golden along edges. Reverse trays halfway through baking time.
Cool for 3 minutes on cookie trays then remove with a spatula and finish cooling on a wire rack.
Per serving: 63 cal Total Fat: 3.1g Total Carb: 8.8g Sugar: 8.4g
Wednesday, August 24, 2011
Summer is coming to an end soon so I wanted to share the last of my summer salads with you. Lime-Cilantro Cole Slaw is a light, quick and easy summer recipe.
We made it with the Border Style Shrimp recipe I posted last week. It doesn’t use any mayonnaise like traditional cole slaw so it’s a lot lighter and healthier for you. With just a touch of olive oil, lemon, cilantro and onion the result is crispy, crunchy freshness!
Lime-Cilantro Cole Slaw
Ingredients:
3 tablespoons fresh lime juice
1 tablespoon extra virgin olive oil
2 teaspoons sugar
1/4 cup chopped green onion
1/4 cup chopped fresh cilantro
1 (12 ounce) package coleslaw mix (cabbage and carrots)
Directions:
In small bowl combine lime juice, olive oil, sugar.
Combine green onions, cilantro and coleslaw mix in a large bowl.
Drizzle juice mixture over coleslaw mixture; toss well to coat.
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