KOREAN SESAME-GARLIC BEEF AND CABBAGE STIR FRY

I was in the mood for some korean food today. And since my pantry is newly stocked with korean ingredients, I came up with this recipe. I am on a diet so I can't eat rice, but this dish is so tasty that you HAVE to eat it with rice.  Though I didn't. I'm good!

Saute 1 teaspoon crushed garlic in a small amount of olive oil until golden. 

Add 100 grams of beef strips, until almost cook then season with salt, pepper and a teaspoon of Ssam-Jang korean paste. 

Then add 100 grams of cabbage cut in strips, a little water and simmer until everything is cooked. 

Add a few drops of sesame oil and mix altogether. 

Transfer to a bowl, top with roasted sesame seeds, Go-chu-jang (korean chili paste) and spring onions. Serve with steaming hot japanese rice! 

Yummy!

CHICKEN WITH OLIVES IN SOUR CREAM SAUCE

2 Chicken leg quarters

2 Tbsps Fish sauce

Black pepper, freshly ground

1 Tbsp Olive oil

4 Cloves garlic, chopped

1/2 White onion, chopped

1 Salad Tomato, chopped

2 Tbsps Roasted Green Bell Pepper, chopped

2 Tbsps Sour Cream

Cut the chicken leg quarters into 2 segments. Score the chicken, then marinate in fish sauce and black pepper for 5 minutes.

Saute garlic and onions in olive oil until transluscent. Add the chicken pieces with the marinate. Wait until brown, then add the tomatoes and the green bell pepper. After a few minutes, add some water and let the chicken and the vegetables stew. 

When the chicken is almost cooked, add the sour cream and let the chicken thoroughly cook and sauce thicken.

I served this to the kids with mashed potatoes and a salad. :-) (And i forgot to take a photo! But the kids loved it!)

ROSEMARY GARLIC RIB EYE STEAKS

Kevin's steaks are always really good! He has a way of massaging them when he marinates them. And they really do come out tender, tasty and juicy. I believe it's all the love he puts into them when he massages them!

He marinated these beautiful pieces of rib eye with 5 simple ingredients. Fresh rosemary, garlic, freshly ground black pepper, olive oil and salt.

Simple and delicious. 

Thanks babe!

Bacalao Blanco con Camote (Cod with Sweet Potato)

I love Bacalao! But I really am trying to stay away from eating too much salt. I  found some unsalted cod loins in my local supermarket and decided to to make some Bacalao Vizcaina for dinner. But at some point, I realized that I was on a diet, and that diet meant NO RICE or regular potatoes! So, I could not make the traditional Bacalao with tomato sauce so I had to think quick! Ah! Sweet Potatoes!

I was not sure if it would work, but I had to give it a try. And I tried...and it worked! So here my friends is my recipe for my bacalao Blanco con Camote.

Cod loin fillets, cut in medallions
Salt Pepper
Sweet potatoes, peeled and cut in rings
Sweet potato starch
Olive oil
Pimientos, canned, cut in strips
Onions, cut in rings
Garlic Sweet Potato
Fish stock

Season the cod loin medallions in salt and pepper, dredge in sweet potato starch and pan fry in olive oil. Set aside after frying.

Do the same with the sweet potatoes.

Saute the garlic, add the onions and put everything back in the pan. Let it simmer without over stirring. Let everything cook, and let sauce thicken a bit. Season to your taste and serve with a sliced baguette. Enjoy!

LAMB ADOBO

According to Wikipedia, "A signature dish is a recipe that identifies an individual chef. Ideally it should be unique and allow an informed gastronome to name the chef in a blind tasting. It can be thought of as the culinary equivalent of an artist finding their own style, or an author finding their own voice. In practice a chef's signature dish often changes with time or they may claim several signature dishes."

A lot of people ask me what my signature dish is. I'm not really sure that I have one, but one of the dishes that most people request from me is my Lamb Adobo, so maybe that might be my signature dish.ni haven't made it in a long time, as Kevin does not like adobo. In fact, he does not like anything that has vinegar, because he doesn't like sour food. But today was an exception. My mom requested it. Here is my recipe. I hope you guys make it and let me know how you like it!

2 kilos cubed boneless lamb shoulder
1 cup peeled whole garlic cloves
1/2 cup soy sauce
1/2 cup balsamic vinegar
1 tsp garlic powder
5 pieces bay leaves
1 tsp crushed black pepper
1 heaping tablespoon brown sugar
2 lamb bouillon cubes (Knorr has them abroad, if not available, replace with chicken cubes)
4 cups water

Boil everything together and simmer until the lamb is tender, and the sauce is slightly thickened. Adjust seasoning as needed. Serve with hot rice! Sooooooooo goooood!!!!

SPINACH AND ALMOND PENNE PASTA WITH GRILLED HERBED CHICKEN

Tonight I wanted to make a really light and simple meal. Something tasty, nutritious and healthy. I looked through my pantry and found an open pack of penne pasta, slivered almonds, and extra virgin olive oil. Ok, a pasta dish was coming to mind. Now, what was in my freezer? I found a Tupperware of chicken breasts and a bag of frozen baby spinach...hmmm....I think I know what to do! An olive oil based spinach pasta and grilled chicken sounded good! Here's what I came up with.

 For the pasta:
3 cups Penne pasta, cooked
1 1/5 cups frozen spinach, blanched and drained
2 Tbsps Almond slivers
Salt and pepper
Extra Virgin Olive Oil
1 or 2 chicken bouillon cubes, with 1/2 cup hot water
Mix everything together and adjust seasoning and oil according to your taste.

For the grilled chicken:
Marinate chicken breasts in olive oil, salt, pepper, oregano, basil and thyme. Add some crushed garlic and a squeeze or two of lemon juice. Let sit for at least half an hour to marinate. Grill until done. Cut into thin slices and top on the pasta.

YOGURT HONEY DILL DRESSING

Ingredients:
Non fat yogurt
Extra virgin olive oil
Salt
Pepper
Crushed garlic
Honey
Chopped onions
Fresh dill.

Mix all ingredients together, adjust seasoning to your liking, and let the dressing sit for at least 30 minutes for all the flavors to meld together.