Korean Salad Recipe with Apples, Nuts, and Frozen Grapes

This green salad has a Korean dressing that is tart and slightly spicy, and the apples, nuts, and frozen grapes give different flavors and textures to every bite.

Ingredients:

1/2 lb or 6 cups Spring Mix or Mesclun Greens (about 1 supermarket bag)
1 apple, washed and sliced
½ cup frozen grapes, sliced in half*
½ cup pecans or walnuts (or peanuts)
2 scallions, green parts only, chopped
Korean Chili Soy Salad dressing

Preparation:

Make Korean salad dressing.
Toss greens, apple slices, frozen grapes, and nuts with dressing.
Top with chopped scallions if desired.
(Serves 4)

*If you don't have time to freeze the grapes, then regular grapes and/or raisins will also do.

From about.com

Korean Fried Zucchini (Hobak Jun)

A delicious and healthy Korean side dish, Hobak Jun (or Jeon) is easy to prepare and goes well with almost every Korean meal. The zucchini is coated in a thin batter of flour and egg, sauteed on both sides, and served with soy sauce for dipping.

Ingredients:

1 medium-large zucchini, sliced into 1/4 inch coins
1/2 Cup Flour
2 eggs, beaten
2 tsp salt
1-2 Tbsp vegetable or olive oil (for saute pan)

Preparation:
Distribute 1 tsp salt over zucchini slices.
Add remaining 1 tsp salt to beaten egg.
Put flour and egg in separate shallow dishes next to stove.
Heat lightly greased saute pan to medium heat.
Coat zucchini coins first with flour, and then dip and coat with beaten egg and place into pan.
Saute zucchini for about 3-4 minutes per side, turning once, or until they are a light golden brown.
You can serve with the basic or spicy dipping sauces or nothing at all.
(Serves 4 as a side dish).

From about.com

Korean Sweet Black Beans (Kongjaban)

A sweet and nutty side dish, these seasoned black beans are a protein-filled complement to any Korean meal.

Ingredients:

1 cup black soy beans, washed
1 cup water
1/2 cup soy sauce
1/2 cup sugar
1 Tbsp sesame oil
1 tsp sesame seeds (optional)

Preparation:

In a small pot, bring water and beans to a boil and cook for 15 minutes.
Turn down heat to medium-low and add soy sauce, sugar, and sesame oil.
Stir to combine and continue to cook for 10-15 minutes.
If adding seeds, take pot off of heat and stir in sesame seeds.
(Serves 4)

From about.com

Korean Rolled Egg Omelette (Gaeran Mari)

This Korean rolled egg omelette (Gaeran Mari) recipe is as easy to make as an American omelette, but it looks beautiful on the table and is an easy side dish for any meal. Healthy, delicious, and full of protein, Gaeran mari is a complete breakfast and an easy addition to a bento lunch or a Korean dinner. Like most Korean dishes, this recipe has many variations. You can use different vegetables, even add in some diced ham, omit the seaweed if you don't have any, or Westernize it with the addition of some cheese, and it will still be delicious if you keep the proportions right.

Ingredients:

3 eggs
1/2 small onion, finely chopped
1/2 small carrot, finely chopped
1 sheet Korean roasted seaweed (Gim)
1 tsp salt, dash of pepper

Preparation:

Mix eggs with whisk or fork and add onions and carrots until well combined.
In a lightly greased saute pan, pour egg mixture and heat slowly over low heat.
Heat slowly for a few minutes until almost cooked through, then place seaweed sheet on top of omelette.
Roll omelette into a tight roll by lifting side with spoon or baking spatula.
Let omelette rest for a few minutes to cool.
Slice into 1 inch pieces and serve with cross-sections showing.
(Serves 1 as a snack and 3 as a side dish).

*I make this in a very large saute pan but if you are using a standard size, pour 1/2 of the egg mixture in first and make it in 2 batches.

From about.com

Tijuana T-Bones

Ingredients

1 1/2cups Pace® Chunky Salsa
2 1/2tsp. ground cumin
4beef T-bone steaks (about 8 oz. each), 1/2-inch thick
2tbsp. fresh lime juice
1/4cup chopped fresh cilantro leaves
1can (about 16 oz.) black beans , rinsed and drained
1large avocado , peeled and chopped (about 1 1/2 cups)

Directions

STIR 1 cup of the salsa and 2 tsp. of the cumin in a 3-qt. shallow, nonmetallic dish or gallon-size resealable plastic bag. Add the steaks and turn them over to coat with the marinade. Cover the dish or seal the plastic bag and refrigerate it for 1 hr., turning the steaks over a few times while they're marinating.

STIR the remaining salsa and cumin, lime juice, cilantro, beans and avocado in a 2-qt. bowl and set aside.

LIGHTLY OIL the grill rack and heat the grill to medium. Remove the steaks from the marinade. Throw away any remaining marinade.

GRILL the steaks for 12 min. for medium-rare* or to desired doneness, turning the steak over halfway through cooking. Serve the steaks with the salsa mixture.

5TIP: *The internal temperature of the meat should reach 145°F.

From about.com

Quick Moussaka

Ingredients

Serves 4

Butter, for baking dish
1 large eggplant (2 1/2 pounds), peeled and cut into 1-inch chunks
7 tablespoons olive oil
Salt and pepper
2 onions, chopped
2 cloves garlic, minced
1 pound ground beef or lamb
1 can (28 ounces) whole tomatoes, drained
2 teaspoons tomato paste
1/3 cup chopped fresh flat-leaf parsley
2 teaspoons dried oregano
1 teaspoon ground cinnamon
1 cup (9 ounces) ricotta cheese, room temperature
3/4 cup (4 ounces) feta cheese, room temperature
1 large egg, room temperature

Directions

Preheat oven to 450 degrees. Butter a 4-quart ovenproof dish. On a baking sheet, toss eggplant with 6 tablespoons oil and 1/2 teaspoon each salt and pepper. Spread in a single layer, and roast in the oven until soft and golden, 20 to 30 minutes. Transfer eggplant to prepared dish, spreading in an even layer.

In a large saucepan, warm remaining tablespoon oil over medium heat. Add onions, garlic, and ground meat; cook, stirring to prevent sticking, until meat is browned, 5 to 7 minutes. Stir in drained tomatoes, tomato paste, parsley, oregano, cinnamon, and 1/4 teaspoon each salt and pepper. Simmer, crushing tomatoes with the edge of a spoon, 15 minutes. Spread the mixture evenly over the eggplant.

Heat broiler. In a small bowl, mix ricotta, feta, egg, 1/8 teaspoon pepper, and a pinch of salt. Pour mixture over the casserole, and spread evenly to the edges. Broil until topping is browned in spots, 5 to 10 minutes. Serve hot.

From marthastewart.com

Osso Buco

Ask your butcher for four veal shanks of similar size, each of them tied so the meat is secured to the bone. The initial searing of the meat is essential to the outcome of this dish. Take your time, and don't let the pieces touch in the pan while you're browning them. Serve with Creamy Polenta.

Ingredients

Serves 4

3 tablespoons vegetable oil
1/4 cup all-purpose flour
2 tablespoons salt
2 teaspoons freshly ground black pepper
4 veal shanks, tied to secure meat to bone
1 cup dried porcini mushrooms
1 dried bay leaf
1 sprig fresh rosemary
2 sprigs fresh thyme
3 fresh sage leaves
3 fresh sprigs flat-leaf parsley
Zest of half a lemon, cut into long strips, pith removed
10 whole black peppercorns
2 medium carrots, peeled and chopped into 1/4-inch pieces
1 stalk celery, chopped into 1/4-inch pieces
1 medium onion, cut into 1/4-inch pieces
2 canned plum tomatoes, crushed
1 1/4 cups dry white wine
1 1/2 cups Homemade Beef Stock

Directions

Heat oven to 275 degrees. In a 7-quart flameproof casserole or Dutch oven over medium to medium-low heat, heat vegetable oil until hot but not smoking. In medium bowl, combine flour, salt, and pepper. Coat each veal shank well with flour; tap off excess. Working in batches if necessary to keep veal shanks from touching at all, add shanks (they should sizzle the moment they hit the pan). Cook until well browned on all sides, 10 to 15 minutes; do not rush. Remove the veal shanks from the casserole, and set aside.

Meanwhile, in a small saucepan, bring 2 cups water to a boil. Remove from heat, add dried mushrooms, and let stand until softened, about 20 minutes. Strain mushrooms, reserving 1/2 cup soaking liquid.

Prepare bouquet garni: Tie bay leaf, rosemary, thyme, sage, parsley, lemon zest, and peppercorns together in a piece of cheesecloth. Add carrots, celery, and onion to casserole; cook until softened and lightly browned, 8 to 10 minutes. Add tomatoes, wine, stock, mushrooms with soaking liquid, and bouquet garni.

Return browned shanks to casserole; stir gently to combine. Bring to a simmer, cover, and place in the oven; cook until meat is very tender, about 2 1/2 hours. Check occasionally to ensure a gentle simmer; adjust heat or height of rack as needed.

Transfer shanks to a platter, and cover with foil to keep warm. Set casserole over medium heat; simmer until sauce is thickened, about 15 minutes. Return shanks to casserole just to heat and coat with sauce. Serve hot.

From marthastewart.com

Creamy Polenta

Ingredients

Makes about 6 1/2 cups

6 cups cups whole milk
1 1/2 teaspoons coarse salt
2 tablespoons extra-virgin olive oil, plus more for drizzling
1/4 cup freshly grated Parmesan cheese (about 3/4 ounce)
Freshly ground pepper
1 3/4 cups instant polenta

Directions

Bring milk, salt, and oil to a slow boil in a large saucepan over medium heat. Gradually add polenta, whisking constantly. Reduce heat to low. Cook, stirring often, until thickened, about 3 minutes. Remove from heat. Stir in butter and Parmesan. Drizzle with oil, and season with pepper. Serve immediately.

Serve with Osso Buco.

From marthastewart.com

Schlotzsky's Chicken Caesar Salad

Ingredients

5 ounces Romaine lettuce
3/4 ounce Parmesan cheese
2 1/2 ounces chicken breast, sliced
1/2 ounce mozzarella cheese
Caesar salad dressing
Lemon wheel for garnish
Italian croutons

Cut romaine lettuce, wash and drain. Sprinkle parmesan cheese, chicken strips, mozzarella cheese on top. Add dressing and croutons.

From reciperewards.com

Chili My Way

Ingredients
1lb ground beef,
1 10 oz can diced tomato,
1 box carol shelby chili mix,
1 can bush's chili beans,
1 can diced jalepenos,
1 yellow onion diced,
1 can campbells cheddar soup
1 16 oz bag of monterey jack ceese

Methods:

Brown ground beef,drain,add 10 ozs water to pot,chili mix,onion,tomatoes,beans,and campbells cheese soup.bring to boil and simmer on low heat for 15 minutes.allow cooling before served.top with monterey jack cheese and jalepenos.salt and pepper to taste.

From reciperewards.com