Monday, May 22, 2017

Korean Ground Beef and Kimchi Bowl

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This Korean Ground Beef and Kimchi Bowl is a fast stir fry dish that is full of hearty and robust flavors.  

I love walking through my Asian Market and looking around at all the international produce and products that I find there.  Sometimes, I must admit, it can be a bit intimidating.  I try to buy one or two items and add them to simple stir fries that I traditionally make at home and see how they taste. 

Kimchi is a very popular dish in Korea and it has also become pretty popular here in the US. I bought a huge bottle of prepared kimchi from Costco.  My kids and husband (I sadly admit) did think the fermented cabbage that is really aromatic with garlic and spices was a bit strong.  I could not eat that entire jar by myself, so I had to come up with ways of incorporating the flavors of kimchi into my cooking.  This stir fry worked out perfectly!  They loved the kimchi when it accentuate the flavors of the stir fry.

This Korean beef bowl was a home run in both flavor and fun.  So don't be shy to try the new items you see in your international market.  I can't wait to experiment more with these ingredients.


 Korean Ground Beef and Kimchi Bowl
Recipe by Ramona from Kitchen Simmer

Ingredients:
1 1/2 pounds Lean Ground Beef
1/2 cup up to 1 cup chopped Korean Kimchi made with cabbage
1 yellow onion medium dice
1 bunch scallions chopped (save some green tops for garnish)
1 carrot finely julienned
1 medium zucchini finely diced 
1 Tbs grated fresh ginger
1/2 Tbs grated fresh garlic
4-6 Tbs soy sauce (adjust to taste)
1 Tbs rice vinegar
1 Tbs brown sugar  (adjust to taste)
1 heaping Tbs Korean Hot Pepper Paste ( Gochujang)
1 Tbs Korean Hot Pepper Flakes ( Gochugaru)

Garnishes:
Toasted Sesame Seeds
Green Onions sliced

Directions:
Brown ground beef in a large pan or wok.  Season lightly with salt and black pepper. 

Cut and prep all veggies. 

Add grated fresh ginger and garlic to browned beef and cook for 1 minute. 

Add 1-2 Tbs canola oil to pan if needed. Next add the prepared vegetables.

Then add the Korean Hot Pepper Paste, Hot Pepper Flakes, brown sugar, vinegar and soy sauce.  Stir well.  Finally add the chopped store bought or homemade cabbage kimchi (add a couple of tablespoons of the kimchi juice too)

 Stir well.  Adjust seasoning as needed.  Serve with rice or quinoa. 

Garnish with roasted sesame seeds and green onions tops. Enjoy. 






Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Sunday, May 14, 2017

Thai Cabbage and Chicken Soup

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Swimsuit season is fast approaching and if you want to eat healthy, but don't want to give up your love of spicy food.. this Thai Cabbage and Chicken Soup is your answer.
 Have you ever heard of the Cabbage Soup diet?  I tried it once and I swore I would never eat cabbage soup again.  This is NOT that cabbage soup.  
This is a delicious and bold Thai inspired cabbage and chicken soup.  The protein from the chicken helps satisfy your hunger.  The soup is low-carb and I can eat two bowls of it without feeling guilty.   
There is good fat from the coconut milk, lots of healthy ingredients like ginger, garlic, turmeric and of course cabbage.  Since the cabbage and the other vegetables get cooked down, I added some fresh chopped onion and some jalapenos for extra crunch.  I also added more sambal oelek to the soup bowl.  Sambal oelek is one of my favorite condiment obsessions...if you haven't tried it yet.. you should! 


Ingredients:
2 cups shredded chicken (either poach chicken or use rotisserie chicken)
8-10 cups chicken stock (either store bought or homemade)
1 small white cabbage (3-4 cups chopped)
1 large green bell pepper chopped
1 medium onion chopped
3 stalks celery chopped
3-4 cloves garlic (about 1 heaping Tbs minced)
2 Tbs grated fresh ginger
1 (15) can diced tomatoes
1 (15) can coconut milk
1/2 tsp turmeric powder
1 tsp rice wine vinegar
red chili flakes to taste
Salt and black pepper to taste
3-5 Tbs fish sauce ( to taste for salt)
1 Tbs sambal oelek (Asian Chili garlic Paste)
chicken bullion powder (optional) to enhance stock

Garnishes:
sliced jalapeno
finely diced red onion
Sambal Oelek


 Directions:
 Heat 2 Tbs canola oil in large soup pot.  Add chopped onion, celery and bell pepper with some salt and saute for 2-3 minutes.  Next add ginger and garlic and saute for another 2 minutes.


Then add chopped cabbage and saute for another 2 minutes. Next add black pepper, turmeric powder and red chili flakes.


Then add chicken stock, shredded chicken, vinegar, fish sauce, diced tomatoes and sambal oelek (this is available in most grocery stores or in Asian markets).  
Simmer soup for 15-20 minutes. Finally add coconut milk and simmer soup for another 3 minutes. Taste for seasoning.  If more salt is needed add fish sauce or serve at the table.  If the soup turns out too salt, dilute with a little water. Serve hot.   Garnish as suggested above.  Enjoy.





Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Wednesday, May 10, 2017

Spicy Chicken Lettuce Wraps with Curried Yogurt Dressing

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These spicy chicken lettuce wraps prove that low carb-meals don't have to be bland or boring. I topped the wraps with a condiment that is full of flavor as well. 

I actually made this curried yogurt dressing because a Kitchen Simmer follower asked me to work on a curried non-mayo spread that can be put on sandwiches and wraps.  This dressing/spread uses plain yogurt instead of mayo so it's guilt-free enough to add an extra dollop or two. 

I spiced it up with curry powder and red chili powder. Then I added some sweetness with fresh mango.  If you don't have fresh mango, you can always substitute some spicy-sweet mango chutney like Major Grey's Mango chutney. 

The dressing also makes a great dip for veggies and tortilla chips.  I am a big fan of yogurt and I always use either Greek Yogurt or full fat plain yogurt when I make any of my recipes.  These days,  I actually no longer even buy sour cream.  When I make Mexican food at home...it's all about yogurt in our house.


Spicy Chicken Lettuce Wraps with Curried Yogurt Dressing
Recipe by Ramona from Kitchen Simmer

Ingredients:
2lbs boneless/skinless chicken breast or thighs cut into strips or chunks
salt and black pepper to taste
red chili flakes to taste
1/2 tsp turmeric powder
1/2 tsp garlic powder
1/2 tsp dried thyme
1 tsp Montreal Chicken Seasoning 
1 large onion sliced
1 green bell pepper sliced
1 red/orange bell pepper sliced
 
Curried Yogurt Dressing
1 medium onion chopped
1 sweet bell pepper (yellow or red) chopped
1 spicy chili pepper sliced
1 cup fresh mango chopped (you can substitute sweet mango chutney)
1/2 tsp up to 1 tsp curry powder
1/2 tsp turmeric powder
salt and black pepper to taste
red chili powder to taste (1/2 tsp) 
1 Tbs lime juice
1 cup or more of full fat plain yogurt
 


Directions:
Heat a large skillet with 1 Tbs canola oil.  

Saute chicken with salt and black pepper. Then add garlic powder, turmeric powder, red  chili flakes, dried thyme and Montreal chicken seasoning.   

Next add sliced onions and bell peppers.  

Saute until all ingredients are cooked.  Taste and set aside. 

Serve with lettuce and Curried Yogurt Dressing given below.

Curried Yogurt Dressing Directions:

Saute onions, chili and peppers with 1 Tbs of canola oil.  Then add mango and cook until softened.

Next add seasoning and cook down for several minutes.  Finish with lime juice.  Allow mixture to cool and put in a food processor to cream and make smooth.

Once mixture is cooled, add plain yogurt.  Mix well.  Taste and season as desired.  Chill overnight if you desire to use this as a sandwich condiment or use immediately with these lettuce wraps.






Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Thursday, May 4, 2017

Beef Fajita Salad with Lime Yogurt Dressing

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Beef Fajita Salad with Creamy Lime Yogurt Dressing is a hearty salad that can be served at your next fiesta.

Since Cinco de Mayo is tomorrow, you can run to the grocery store and get these simple ingredients today.   Your family and friends will enjoy digging into this salad. 

The warmer months of the year are getting here and I really love making salads into entrees when the weather is hot outside. 

This salad is a great low-carb alternative to eating traditional fajitas.  The warm seasoned beef and pepper/onion mixture is a great way to make a salad into a meal. 


I had to make a crispy topping to add some "crunch" to my salad.  I simply fried some tortilla strips and a few minutes later I had the perfect accent to this salad.

I decided to make this salad complete with a healthy creamy lime yogurt dressing.  This dressing compliments the salad with some of the same seasonings I used to marinate the meat.  The tangy, creamy, rich dressing makes you feel like you have a fiesta in your mouth.

All I needed was a fork and a glass of my pink grapefruit margarita to make me want to say "ole'!!"


Fajita Salad with Lime Yogurt Dressing 
Recipe by Ramona from Kitchen Simmer

Ingredients:

Fajita Marinade:
1/3 cup canola oil
1/3 cup soy sauce
2 Tbs brown sugar
1 tsp black pepper 
1 tsp garlic powder
1 tsp cumin powder
1 Tbs chili powder (used to make chili con carne)  
1 tsp red chili flakes  

*Note taste marinade, if you find it needs a little salt, add about 1/2 tsp.  I add 1 tsp of Montreal Steak Seasoning as my additional salt.

Fajita Topping:
2 1/2 pounds of beef sirloin (sirloin flap meat is what I used) marinated 
2 large onions sliced
1-2 jalapeno peppers finely diced
1 red bell pepper
1 yellow bell pepper
1 green bell pepper 

Note:  You can use any color peppers you like, you can also use sweet mini peppers  


Crispy Tortilla Strips:
2-3 tortillas (depending on size)
1/2 canola oil for frying
salt for seasoning

Creamy Lime Yogurt Dressing:
1 1/2 cups plain full fat yogurt
Juice of 1/2 a lime (about 2 Tbs)
1 Tbs rice vinegar
1 tsp chili powder (used to make chili con carne)   
1/2 tsp garlic powder
1/2 tsp cumin powder 
salt and black pepper to taste 

Fajita Salad:
Romaine Lettuce chopped 
tomatoes 
cucumbers
olives (black or green)
Fajita topping (meat, peppers and onions)
Creamy Lime Yogurt Salad Dressing

Directions:
 Place beef sirloin in a large plastic food storage bag.  Mix marinade and pour over meat.  Massage meat gently until all the marinade is distributed over the meat. Place in fridge to marinate for 2 hours.  Remove from fridge 30 minutes before cooking.

 Place meat in a single layer on a foil lined baking sheet.  Bake at 375 degrees for 45-55 minutes.  *We like our meat well done so it took 55 minutes.  If you like the meat slightly pink, take it out earlier. 

Once meat is cooked to desired "doneness", remove from oven and allow to sit for 15 minutes before slicing .  Slice against the grain.  This means look for the lines on the meat and then slice in the opposite direction.  

While the meat is resting make the pepper and onion mixture.  Heat a pan with 1 Tbs canola oil and saute with a little salt and black pepper.  I also added some of the juices from the baking pan with the fajita meat into the pepper and onions.

To make the Salad Dressing and Crispy Tortilla Strips:

Dressing: Mix together all ingredients and keep dressing chilled until ready to use. 
Note: Adjust ingredients to taste.

Tortillas: Cut into thin strips 2 inch strips.

Heat oil in shallow frying pan.  Once heated, add strips and fry until lightly golden.  Drain on paper towel and lightly sprinkle with salt while hot.

Assemble Fajita Salad:
1.  Chop and prepare all green salad ingredients. 
2.  Top with warm fajita meat and pepper/onion mixture
3.  Top with salad dressing as desired
4.  Top with crispy tortilla strips.






Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.