Tasty Tuesday – Korean Beef Bowls

Hello!

Happy Tasty Tuesday!!!

Make sure you head over to Lena’s page to check out all the other Tasty Tuesday yumminess, like her Single Serving Sweet Potato Casserole! Hello, Fall!! 🙂

I have a recipe worth sharing with you today, too. Whoop!

I found it in a Pampered Chef cookbook when I was at my folks’ house this past weekend.

Sidebar – did you know I sold Pampered Chef for 4 years? Seriously. That’s why I own EVERY. PIECE. OF. STONEWARE. known to man. Let me know if you need to borrow a piece. 😉

I stopped because it was just plain difficult to “restart” my business every time we moved. I tried but…..I’m really not an outgoing person and cold-calling people to book a party was not my favorite thing.

Anyway, I saw the recipe and it sounded like it was right up our alley.

The bonus was it was listed as a “20 minute recipe.” Oh yeah, I’m totally down with that.

You know that I had to adjust it a little, though.

I can’t remember the last time I followed a recipe exactly as written. I’m not even sure I know HOW anymore!

But, either was, this will definitely become a staple in our house. Delicious, easy, quick, and healthy – can’t think of anything wrong with that!

Korean-style Beef Bowl
Makes 4 servings
Adapted from The Pampered Chef

2 green onions, sliced (whites and greens)
1 pound skirt steak (you can use flank if you can’t find skirt but it may adjust your cooking time)
4 garlic cloves, pressed (or 2. that’s what the recipe called for. we like garlic.)
3 tablespoons soy sauce
1 tablespoon sesame oil (I used fiery toasted sesame oil from Harris Teeter. Mmmm…spicy!)
1 teaspoon freshly ground black pepper
1 tablespoon coconut sugar (or regular or what you have. not confectioner’s.)
1 teaspoon olive or coconut oil
1 cup uncooked jasmine rice
2 medium carrots (or 8-10 baby carrots, which is what I used)
2 cups mung bean sprouts

1. Thinly slice green onions, reserve 1 tablespoon for garnish (if desired) and place remaining in large bowl.

2. Cut steak crosswise into 2-inch pieces and slice into thin strips, cutting against the grain.. Place in bowl with green onions. Press garlic over beef, add soy sauce, sesame oil, pepper, and sugar, and mix well. Cover and refrigerate until ready to use.

3. While beef marinates, cook rice according to package directions.

4. For vegetables, peel carrots and discard skins. Continue peeling carrots to make long ribbons and place in ice water until ready to use. If using baby carrots, cut into matchsticks. Don’t cut your fingers. That’ll hurt.

5. Add oil to large (12-inch) skillet and heat over medium-high heat. Add beef to skillet in a single layer and cook, without stirring, for 2 minutes or until beef is brown. Stir; cook an additional 3-4 minutes or until no longer pink. If using matchstick carrots, add to pan during this stage. Remove from heat.

6. Fluff rice with fork. Divide among serving bowls and top with vegetables and beef. Garnish with reserved green onion tops, if desired.

7. Om. Nom. Nom. Don’t expect leftovers. 🙂

Tasty Tuesday – Quinoa Tabbouleh

Hello, hello!

Happy Tuesday!

Have you recovered from the long weekend?

Oh my, I could use another day off just to recupe!

Three day weekends AND birthdays have the tendency to be a bit much, as far as my tummy is concerned. But, you only turn 21 my age once so…..sometimes, you’ve just got to overindulge.

source

As much fun as I had, I’m really glad to get back to my regular eating habits. 🙂

I’m so stoked about this salad I made during my Sunday food prep!

And, I’m stoked that’s it’s Tasty Tuesday and I get to share it with you!

(Make sure you head over to visit Lena – she’s got an amazing sweet potato-squash soup recipe today! Can you believe Fall is just around the corner?!)

Tabbouleh is a Middle Eastern dish usually made with tomatoes, parsley or mint, onion, and seasoned with olive oil and fresh lemon juice.

I’ve made couscous tabbouleh before and have had tabbouleh made with bulgur. This time, I found a recipe that uses quinoa!

For those not in the know, quinoa (pronounced keen-wah) is basically a superfood that’s jam-packed with protein.

It is also gluten-free and high in calcium and fiber, which makes it perfect for vegetarians and vegans, those who are lactose intolerant, and those who have a gluten sensitivity.

Plus, it’s delicious and works well with so many different flavors! #winning

I found the recipe in an old Cooking Light magazine (October 1999, to be precise) and knew I had to have it.

Garden fresh tomatoes, cucumbers, sweet raisins, fresh lemon juice……can’t you hear it calling your name?

Quinoa Tabbouleh
serves 5 (1 cup servings)
adapted from Cooking Light magazine

1 3/4 cups water (or as dictated by package directions)
1 cup uncooked quinoa
1/2 cup coarsely chopped seeded tomato
1/2 cup chopped fresh parsley or mint or a combination, if you prefer
1/4 cup raisins
1/4 cup chopped seedless cucumber (you can use seeded, I prefer the seedless)
1/4 cup fresh squeezed lemon juice (about 1 decent sized lemon)
2 tablespoons(ish) chopped red onion
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

1. Cook quinoa according to package directions. Remove from heat; fluff with a fork. Let cool slightly.

2. Stir in tomato and remaining ingredients. Cover, let stand 1 hour (this allows the flavors to really come together). Serve chilled or at room temperature.

3. Fork, nom, dance!

Talk to me: Do you love Middle Eastern food? What’s your favorite quinoa recipe?

– jennifer

Super easy crockpot tomatillo salsa chicken

Hello!

Thank goodness it’s finally Thursday!

Is it just me or has this been the longest week ever?

I don’t know what it is but I’ve been struggling to get out of the house on time each morning. “On time” in my world is early so it’s not like I’ve been late to work, I’ve just been less early. #firstworldproblems

But still, that’s not like me. I’ll be glad when the weekend is here! Maybe I can recharge my inner clock and get my mornings back in gear.

Although, I’m fairly certain I know why I was dragging a little this morning.

A quick thunderstorm rolled through last night. I know this because I was awakened at 12:30 by the LOUDEST and LONGEST clap of thunder I have ever heard. Seriously, I swear it was right about the house! And then, immediately afterwards, I suddenly had a 60 pound dog blanket.

Yep, this girl is afraid of thunder storms.

Luckily, the rest of the thunder rumbles were low and far away in the distance so she calmed down pretty quickly and decided to just lay next to me instead of on top of me. 🙂

 So, I’ve been using the hell out of my crockpot this week.

I’m hitting CrossFit after work every day so by the time I get home, I’m hungry and I don’t want to think about what’s for dinner.

I thawed some chicken breasts from the farmer’s market and decided to put this jar of tomatillo salsa we found at Harris Teeter to good use!

Super Easy Tomatillo Salsa Chicken
serves about 6, depending on how many chicken breasts you use

2 large boneless, skinless chicken breasts (or use a combo of breasts & thighs, if you prefer)
1 jar tomatillo salsa (make sure you read the ingredients and avoid fake stuff like high fructose corn syrup, etc)
1/2 cup chicken broth (I added this to cut down on the “green-ness” of the salsa)
salt and pepper to taste
Hot steamed rice
Black beans, rinsed and drained (optional)

Place chicken breasts in crockpot. Top with salsa and chicken broth. Season with salt and pepper.

Cook on low 8 hours. Serve over rice (and black beans), if desired.

OM NOM NOM!!!

I’ll be honest – the leftovers for lunch the next day were even better than the original dinner. So, if you can, make enough for leftovers!

Talk to me: Do you prefer red salsa or green salsa? Do you have any pets afraid of thunderstorms? Have you ever tried the “thunder coat?”

We’ve considered it but it’s expensive (like $60!) and it’s not like we can leave her in it all day during spring/summer when severe thunderstorms pop up without warning. THAT couldn’t be good for her.

– jennifer