Korean Beef

I have an inspiring bunch of ladies I run with early in the morning.  I am so grateful to have them! We run and visit about many topics of interest. One morning I asked if any of them had cooked anything new that they liked lately.  Des said she had tried this Korean Beef recipe from pintrest and even her picky eater liked it! My kids aren't to picky so I thought I would give it a try. I searched pintrest for the said" Korean Beef" and found many to choose from-that's always hard to pick which one to print out. It was good, my family liked it!  I find that we are liking the things we can copy cat at home more than eating out and it saves lots of money. :-)

Korean Beef is a very standard dish. Nearly every Chinese restaurant sells it but it's usually made with flank steak and sauteed with broccoli. This recipe I adapted from http://elizabethbryant.blogspot.com/2010/05/korean-beef to our liking. Using hamburger as suggested makes this  recipe is less expensive and easier than a flank steak. I like to use as lean of beef as I  can get for this dish so it will be oily and gross.  

KOREAN BEEF

1 pound lean ground beef

1/3 cup brown sugar

1/4 cup soy sauce (I use low-sodium or use regular and add 1-2 Tablespoons of water))

1 1/2 teaspoons sesame oil

3 cloves garlic, minced

1/2 teaspoon fresh ginger, minced (see note)

1/4 teaspoon crushed red peppers (to desired spiciness original said 1/2-1 tsp.)

salt and pepper

1 bunch green onions, diced (don't skip this!)

Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions. 

Note: Fresh ginger doesn’t keep forever but it can be frozen.  I have found that it zest on my microplane grater really well when its frozen.  I almost prefer to use it this way. Or I also love my garlic twist -its not just for garlic it does wonders on ginger too! One of my favorite kitchen gadgets Jack has given me.  

Black Beans & Rice with Apple Salsa and Chicken

I got this recipe from Our Best Bites who got it from Bon Appetit, January 2012.  I modified it to use what I had on hand. My twins loved it. Hugh not so much.


Black Beans & Rice with Apple Salsa and Chicken (omit for vegetarian meal)

1 cup peeled and chopped Granny Smith apple-- I used 1 gala and one macintosh apple
1/4 cup chopped fresh cilantro
1/3 cup finely chopped red onion (I usually use sweet onion for everything!)
2 limes (I used 2 teaspoons bottled)

1/3 cup finely chopped green bell pepper (I used red)
1-2 Tablespoons olive oil
3 Garlic cloves, finely minced
1 teaspoon chili powder
3/4 teaspoon coriander
1/2 teaspoon cumin
1 (13.5 oz) can chicken broth (use vegetable base/broth for vegetarian)
2 (15 oz ) cans black beans, drained and rinsed
Kosher salt and freshly ground black pepper
1 rotisserie chicken, or 4 grilled chicken breast
4-6 lime wedges (optional)

Combine apple, cilantro, 2 Tablespoons onion, and the juice of half a lime (i used 2 teaspoons lime juice from bottle). Sprinkle with a little kosher salt and black pepper and set aside.

Combine remaining onion, bell peppers, and oil in a large skillet. Cook over medium heat, stirring often, until completely softened, 6-7 minutes.  Add garlic, and next three ingredients; stir constantly for 2 minutes.  Stir in broth and beans; bring to a boil. Reduce heat to medium; simmer briskly, mashing some of the beans with the back of a spoon and stirring often, until sauce is thickening, 8-10 minutes (or longer if needed). Season with salt and pepper to taste and  big squeeze of lime juice (I didn't add more). Divide rice and beans among plates. Top with some apple salsa and chicken if desired.  Garnish with additional cilantro and lime wedges. Serves 4-6 ( This fed my family of 6 with left overs for the next day. Granted Hugh and Daisy didn't eat an adult size portion.)


For my chicken because I didn't want to stand out and grill in the cold!
I used thawed chicken tenders sprinkled with coarse kosher salt and a little pepper. Broiled on (third rack down) on a low broil setting for 10-15 minutes until done and juice ran clear.

Black Rice with Sweet Potatoes

So this recipe is one my Cameron LOVES! He is always asking, "Mom, can we have black rice?" We bought a bag of Natures Earthly Choice Black Rice from Costco last fall. It was only a small 4 lb. bag. I have been rationing when we make it because like many items at Costco you see them once and may not see them again for a while. At least that's how it goes for us.

I don't have a picture of this new favorite but wanted to be sure to get it on my blog before my next trip to UTAH.  Who knows maybe the Utah Costco's will have some that I can pick up.

This recipe is a quick and simple recipe. Cooks in roughly 35-45 minutes.


Black Rice with Sweet Potatoes

3/4 cup Black Rice
1 1/2 cup water
3/4 teaspoon Salt
2 Tablespoons Vegetable Oil
3/4 cup scallions ~ 1 bunch (I use sweet onions if I don't have scallions I think I like it this way best.)
1 Tablespoon Fresh Ginger, peeled and minced
1 Sweet Potato, Large (12-14 oz) Peeled and diced

Bring rice, water, and 1/2 teaspoon of salt to a boil in 1.5-2 Qt. sauce pan, then reduce heat to low and cook rice covered until tender and most of the water is absorbed (about 35 minutes).

Let rice stand covered, off the heat for 10 minutes.  While rice is cooking, heat oil in a 12", nonstick skillet over moderately high heat. Saute scallions, ginger, and sweet potato stirring until coated well about 2 minutes. REeduce heat to moderate and add remaining 1/4 teaspoon salt and pepper to taste, then cook covered stirring occasionally, until potato is just tender, about 12 minutes. Add rice and toss gently to combine.

Serves 4 (For our family of 6 I increase the rice to 1 cup and water to 2 cups. The normal rice ratio ;-) )

Chicken with Mushrooms and White Sauce

This recipe has been in our "GOOD Recipe!" file for several years. When I got mushrooms in my BB basket last week this recipe popped into my mind. It never disappoints our tastebuds.

Chicken with Wine Sauce is the title on the recipe card 7:7 from my Easy Everyday Cooking file.

*This recipe calls for white wine but chicken broth can be used, hence the reason I changed my title of the recipe. This recipe is so rich and delicious, enjoy it!

Chicken with Mushrooms and White Sauce

4 Skinless, boneless, chicken breast (4 oz ) each

1/3 cup All-purpose flour

1/2 teaspoon salt

1/8 teaspoon pepper

1/4 cup butter or margarine

8 oz mushrooms, sliced

1/3 cup white wine or chicken broth

1/4 cup chopped fresh parsley or 2 Tablespoons dried parsley

3/4 cup whipping cream

Pound each chicken breast to a 1/4-inch thickness. Mix flour, salt, and pepper together on waxed paper. Coat chicken with flour mixture. Shake off excess.

Melt butter in large skillet over medium heat. Add chicken, cook chicken over medium-high heat until golden brown, about 3 minutes per side. Remove and set aside; cover to keep warm.

Add mushrooms and white wine/chicken broth to skillet. Cook stirring continually, for about 2 minutes. (I like to add so minced garlic or garlic salt and 1/2 cup thinly sliced onions with the mushrooms for added flavor. Its great without it too.) Add parsley and whipping cream to skillet. Cook over low heat stirring continually, until sauce thickens, about 2 minutes. Serve sauce over chicken.

We like to serve this with a fresh salad or steamed seasonal vegetable side and a slice of nice bread. The perfect partner for it is angel hair pasta, but as you can see from our picture we like it with rice too.

Green Tomatillo Chicken

My mom called me today wanting to know what I do with Tomatillo's so I am posting this recipe for her. We have had this recipe in our keeper pile since 2005. It won't have a picture because I haven't cooked it recently, but Jack loves the sauce. You can make it as mild or as hot as you wish by the salsa ingredients. We have used homemade salsa (recipe included below) or by it at the store when we don't have the fresh ingredients on hand. We love crockpot recipes that please our tastebuds. Mom I hope you enjoy this recipe! Good Luck

Green Tomatillo Chicken

6 boneless, skinless chicken breast

1 medium onion, sliced

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon oregano

1 teaspoon salt

1 teaspoon freshly ground pepper

1 Tablespoon lemon juice

1 cup green tomatillo salsa (a.k.a Salsa Verde on the store shelf)

1 1/2 cups sour cream (now you know why it taste so rich and creamy!)

Place the chicken breast in the crockpot. In a small mixing bowl, combine the onion, garlic, cumin, oregano, salt, pepper, lemon juice, and salsa. Pour this sauce over the chicken breast. Cook on low 6 to 8 hours or high 3 to 4 hours. Remove the chicken from the crockpot, stir the sour cream into the juices in the stoneware and blend well. Pour this sauce over each piece of chicken.

Makes 6 servings

WE LOVE TO SERVE THIS CHICKEN AND SAUCE OVER RICE!

We also make the Tomatillo Salsa Fresh whenever we can

Fresh Tomatillo Salsa (From Southernfood.about.com)

A tomatillo salsa recipe, made with fresh tomatillos and lime juice, along with chile peppers and seasonings.

2 Anaheim chile peppers, roasted, peeled, and chopped **

1 pound fresh tomatillos, peeled, stems removed, about 10 to 12 **

2 fresh Serrano chiles, cut in half **

1/2 cup chopped onion

1 medium clove garlic, minced

1/4 tablespoon chopped fresh cilantro

1 teaspoon olive oil

1 teaspoon lime juice

1/4 teaspoon salt

Pulse tomatillos in food processor until coarsely chopped. Add peppers and next 3 ingredients; pulse until small dice, but do not over process. Pour into a serving bowl. Stir in the olive oil, lime juice, and salt until well blended. Cover and chill.

** I always remove the husks and wash the stickiness off the tomtillos as best I can, then I cut them in half and place them as well as my peppers on a cookie sheet and roast them under the oven broiler for about 7 minutes. Then puree all the tomatillo salsa ingredients together in a blender.

Creamy Lemon Asparagus Risotto

So I did something totally crazy and ordered a case of asparagus to split with my sister-in-law. Not the brightest idea. While we love asparagus at our house. To much of a good thing might ruin it. So not wanting this to happen I have freely shared my asparagus with family and friends. My Neighbors are next on the list! If I had a pressure cooker to can this wonderfully young and tasty asparagus my purchase would have been a light more brilliant! I may still try to freeze a couple of pounds and see how it turns out!

So along with my asparagus I have many fresh herbs and other fresh produce that I need to create a menu around. Strangely it motivates me. Sometimes we use our tried and true recipe and other times I try something new. This basket is proving to be both. So today I share one that we have tried before.

I got this recipe years ago (1995 to be exact) from the Food and Family magazine that Kraft foods put out. This is a great springtime dish. It's easy, creamy, and it taste good. We don't usually use Minute Rice so I have to buy it for this recipe. I prefer regular rice to the minute variety, but I am not going to complain when a recipe turns out great and its fast!

(Picture to be posted later.... maybe :-D)

Creamy Lemon Asparagus Risotto

2 Tablespoons Olive Oil

1 medium onion, finely chopped

2 cups Minute White Rice, uncooked

1/2 lb. asparagus, cut into 1-inch pieces

2 cups chicken broth

2 Tablespoons cream cheese spread

Grated pee; and juice of one lemon

Heat oil in large skillet on medium heat. Add onion; cook and stir 2 minutes or until tender

Stir in rice, asparagus, and broth. Bring to boil. Reduce heat to low; simmer 5 minutes.

Add cream cheese spread, peel and juice; stir until well blended.

Makes 6 Servings

Creamy Chicken and Wild Rice Soup

Okay I admit it! I have not had the motivation to cook up a storm, make my menu, or anything of the sort! I have been preoccupied with house decisions and trying harder to focus on the things that matter most! Yep you guessed it my recipe blog becomes a low priority, but something I still enjoy so I am trying not to give it up completely. We all need a little pleasure in life right!

I finally got online and said that I was going to choose just a couple of recipes that might help jump start my enthusiasm for the kitchen duty again! I was looking for meals in 30 minutes or less or quick and simple meals. Does any one out there have some good standby's that they always go to when they are not wanting to spend all afternoon/evening in the kitchen? I would LOVE LOVE LOVE if you would share! (Yeah Linda I guess I am talking to you! LOL! You seem to be the only personal to leave me a comment from time to time. Thanks for checking on me. ;-) )

So I found another soup that is a keeper at my home. I got it off a blog who got it off a blog, etc. Then I modified it to my liking the original called for a ridiculous 4 cans of cream of chicken soups! I thought that was a little excessive. I cut it back the amount of canned soup and added more vegetables and it was a hit for my family. We like soups, so if you are soup loving like us you might enjoy this too.

Jill's Creamy Chicken and Wild Rice Soup

10 cups water

10 bullion cubes or 10 teaspoons Chicken Base (I love my ckn base. I buy it at Costco)

4 Chicken Boneless, skinless (You can start with it Frozen! LOVE IT!)

(I like a combo of white and dark so I use 2 boneless thighs and 4 chicken tenders--Costco chicken is my fav)

1 teaspoon salt

1/4 teaspoon black pepper

2 boxes Rice a Roni Wild Rice flavor

1 onion, finely chopped

2 cups chopped carrots

1 cup celery, finely chopped

1 small can stems and peices Mushrooms

2 cans Cream of Chicken Soup

Fill your pot with water bring to a boil. Add chicken, onion, bullion, salt, and pepper and bring to boil. Reduce heat to medium and simmer about 25 minutes. Remove chicken pieces from the boiling broth after the 25 minutes. Use scissors or knife and cut or shred your chicken. Return chicken to the pot. The chicken should be cooked through.

Add the carrots, celery, mushrooms and boxes of rice (pour in the rice and seasoning packets that come along in the box). Cover and let simmer about 15 minutes more, until the veggies and rice are cooked.

Add the cream of chicken soups, turn up the heat and let it come to a boil. Once the soup is thickened (this takes just a few minutes after it comes to a boil again) it is ready to be served.

Serve it up with your favorite slice of bread and a side salad.

Cafe Rio Lime Rice

This rice is a nice savory flavored compliment to off set the sweetness of the Cafe Rio pork/chicken.

Cafe Rio Lime Rice

2 Tablespoons butter

1 yellow onion, chopped

4 cloves minced garlic

6 2/3 cup water

7-8 bullion cubes

1/2 bunch cilantro, chopped

2 teaspoons cumin

1 Tablespoon lime juice

1/2 teaspoon salt

3 cups long grain rice

Saute butter, onions, and garlic. Boil everything else excepted rice in a large pot. Add onion and garlic--then rice. Cover and simmer.

Cilantro Lime Rice

I got this rice from Jamie Cook's it Up blog. It is a sweet rice. We enjoyed this recipe but I wouldn't serve it with the sweet chicken or pork recipe.

Cilantro Lime Rice

2 cups uncooked rice

1 Tablespoon butter

2 cloves garlic minced

4 chicken bullion cubes

1 teaspoon lime zest

4 cups water

2 Tablespoon lime juice

1 Tablespoon sugar

3 Tablespoon fresh cilantro, chopped

In a large skillet combine rice, butter, garlic, lime zest, bullion cubes, and water. Bring to a boil and stir well. Reduce heat to low. Cover and simmer for 20-30 minutes. In a small bowl combine lime juice, sugar, and cilantro. Pour over the top of the hot cooked rice, and stir to incorporate. Enjoy!

Sesame Chicken

This is a recipe from Emily S. (reliefsocietycookers.blogspot.com). It takes at least an hour of planning time because it has to marinate. My kids and husbands really enjoyed this recipe. We will have this again.

3 or 4 chicken breasts

2 Tablespoons oil

1/4 cup sesame seeds

1/4 cup soy sauce

2 Tablespoons brown sugar

3/4 teaspoon ground ginger

2 cloves chopped garlic

Cut chicken into cubes or sometimes I do strips. In a large frying pan, combine sesame seeds and oil. Cook over medium low heat, stirring occasionally, just until seeds are golden (about 2 minutes). Let cool. In another bowl, combine soy sauce, sugar, ginger and garlic. When sesame seeds have cooled, add them to the bowl. Mix in chicken. Cover and chill for 1-4 hours.

Arrange meat with all of the marinade in a single layer in a 9 x 13 pan. Broil about 6 inches from the heat, until golden, about 10 minutes. Turn pieces over and continue cooking until chicken is no longer pink, about 5 minutes longer. Serve over rice!

Lemongrass Chicken and Asparagus

This recipe comes out of my William-Sonoma Weeknight cookbook (p. 26-27). It is a 20 minutes start to finish recipe which is great for those time crunched nights. I didn't have lemongrass as called for, not carried at our little store either. I was so glad that the book gave me and alternative for it (see the **).

Lemongrass Chicken & Asparagus

1 1/2 lbs. Skinless, boneless Chicken cut into thin strips

Salt and Pepper

2 Tablespoons Peanut or Canola Oil

3/4 cup, thinly sliced Green (spring) Onions

2 Tablespoons Fresh Ginger, minced

1 Stalk Lemongrass, bulb part only, trimmed and finely chopped **

3 Cloves Garlic, minced

1/2 lb. Slender Asparagus trimmed and sliced diagonally (I used the whole bundle so about 1 lb.)

3/4 cup Chicken Broth

2 Tablespoon Asian fish sauce (I left this out. It is all I taste when I am pregnant)

1/4 cup Peanuts, chopped

Serve steamed white rice

Season the chicken lightly with salt and pepper. In a Wok or frying pan over high heat, warm the oil. Add the chicken and stir-fry until golden on the outside and opaque throughout, 2-3 minutes. Transfer to a plate. Add the green onions and stir-fry until fragrant, 1-2 minutes. Add the ginger, lemongrass, and garlic and stir-fry for 30 seconds. Add the asparagus and stir-fry just until tender-crisp, 2-3 minutes.

Finish the dish by adding the broth and fish sauce to the pan and bring to a simmer. Return the chicken and any juices from the plate to the pan, reduce the hear to medium-low, and simmer for 1 minute to heat through. Sprinkle with the peanuts. Spoon the rice onto individual plates, top with the chicken and asparagus, and serve.

**Lemongrass is available in many markets, but if you can't find it, substitute 1 Tablespoon lemon juice and 2 teaspoon grated lemon zest. Add the juice and zest to the pan along with the garlic and ginger.

Hawaiian Haystacks

Since not many of the new recipes I am trying are hitting the spot or gaining many stars at my table I have gone back to the cook book of one of the greatest cook's I know--my MOTHER. Knowing that the recipes are tried and true, bring the comfort of home, and use things I usually have in my pantry and they have always been well received. Things like Taco soup, brown sugar muffins, pot roasts, and these Hawaiian haystacks. The great thing about these is everyone can choose the topping they like even if it just ends up being chicken and rice.

Hawaiian Haystacks

Cooked rice

Meat (cubes of ham, chicken, or turkey)

Gravy (cream of chicken soup or See recipe below this is what I used. Save the canned soup for a night when you are really in a rush!)

Grated Cheese

Chow Mein Noodles

Chopped Celery

Chopped Tomatoes

Pineapple, drained (crushed, tidbits, or chunks)

Olives, drained and sliced

Other toppings: Sliced Almonds, Chopped green onions, Coconut, Mandarin Oranges, Cherries

Chicken Sauce for Hawaiian Haystacks

2 boneless, skinless chicken breasts, cut into bite-size chunks (or leftover cooked chicken, cubed)

3 tablespoons butter

½ onion (about ½ cup), finely chopped

3 cloves garlic; finely minced

1 teaspoon salt

½ teaspoon pepper

¼ cup flour

2 cups milk

1 cup chicken broth

In a large skillet melt the butter over medium heat and add the onion and raw chicken (if using leftover cooked chicken, don’t add it to the skillet now, you’ll add it later). Saute the onion and chicken, if using, until the onions are soft and translucent and the chicken is cooked through, about 5 to 6 minutes. Add the garlic and cook for about one minute, stirring, until fragrant.

Sprinkle the flour over the onions and chicken and stir to combine. Cook over medium heat for one minute, stirring constantly - this helps get rid of the starchy, flour taste. Slowly whisk in the milk and chicken broth. Cook, stirring constantly with a whisk, and bring the sauce to a simmer over medium to medium-high heat. Add the salt and pepper. If you are using leftover cooked chicken, add it now. Continue simmering, stirring the sauce frequently, until the sauce has thickened, about 5 minutes.

Serve the chicken sauce over rice with your toppings of choice, such as olives, tomatoes, shredded sharp cheddar cheese, green onions, mandarin oranges and chow mein noodles.

Recipe Source: MyKitchenCafe.blogspot.com

Grilled Mahi Mahi, Rice Pilaf, Veggie Medley

This was a simple throw together dinner with items we have on hand. I used the Lion House Recipe for the Rice Pilaf and the Vegetable Medley. My little family ate it with no complaints.

Rice Pilaf

2 Tablespoons butter or margarine

1 cup uncooked rice

1/2 cup minced onion

1/2 cup minced celery

3 cups hot chicken broth

2 Tablespoons chopped parsley

1/2 cup slivered almonds

Melt butter in hot frying pan. Add rice, onion, and celery; stir and cook until slightly brown. Add chicken broth. Cover and simmer on low heat until moisture has been absorbed and rice is tender. Add parsley and almonds just before serving. Toss lightly. Makes 8 half-cup servings.

Vegetable Medley

2 medium carrots (again I always add more because my kids love them)

3 small zucchini

3 ribs celery

Water

2 Tablespoons butter

Salt and pepper to taste

Peel carrots; was and clean zucchini and celery. Slice vegetables diagonally. Place 1/4 inch water and butter in saucepan and bring to a boil. Add carrots and simmer covered for 4 minutes. Add celery and simmer an additional 2 minutes. Add zucchini and continue cooking for an additional 5 minutes, or until all vegetables are tender-crisp. Season to taste with salt and pepper. Serve at once, retaining remaining liquid in serving dish.

Makes 4 servings. (These servings seem really big!)

Mahi Mahi

Nothing to it! Thaw, Olive oil both sides, Salt and pepper to your liking and toss it on the grill!

Chicken and Wild Rice Casserole-Crock Pot

This recipe turned out great! Once again I loved the minimal time I spent in the kitchen on a great summer day--leaving me more time to be with my kids. I doubled the recipe and put it in my 5 quart crock-pot and cooked it on high for 3 1/2 hours. A single recipe would have easily have served my little family, but had we family join us for the evening. My kids, my nieces, and nephew all gobbled it down, but most of them LOVE rice! This recipe comes via www.disneyfamily.com and I was once again pleasantly surprised. Enjoy!!

Hands-On Time: 15 minutes

Ready In: Low 3 to 4 hours

Yield: 4-6 servings

Ingredients

2 slices bacon, chopped
3 tablespoons olive oil 1 1⁄2 pounds chicken thighs, trimmed of excess skin (I used skinless boneless thighs)
1⁄2 cup diced onion
1⁄2 cup diced celery
2 tablespoons Worcestershire sauce
3⁄4 teaspoon salt
1⁄4 teaspoon black pepper
1⁄2 teaspoon dried sage
1 cup converted long-grain white rice
1 package (4 ounces) wild rice
6 ounces brown mushrooms,* wiped clean and quartered (I used white button mushrooms)
3 cups hot chicken broth, or enough to cover chicken
Salt and black pepper, to taste
2 tablespoons chopped parsley, for garnish

Directions

Microwave bacon on high (100% power) 1 minute. Transfer to 4 1⁄2-quart CROCK-POT® slow cooker. Add olive oil and spread evenly on bottom. Place chicken in CROCK-POT® slow cooker, skin side down. Add remaining ingredients in order given, except parsley. Cover; cook on LOW 3 to 4 hours, or until rice is tender.

Uncover and let stand 15 minutes. Add salt and pepper, if desired. Remove skin before serving, if desired. Garnish with chopped parsley.

*Ingredient Tip Use "baby bellas" or crimini mushrooms. Or, you may substitute white button mushrooms. 

Katsudon--Japanese Style Cutlets

We made this recipe months ago (From my Cuisine at Home magazine) and I thought I had blogged it already. My kids LOVED IT! This Japanese cuisine is wonderful and delightful for the taste buds. Katsudon I learned is part of the "donburi" family which means "rice bowls". So this is Japanese style "fast food". Cooking ethnic dishes almost always requires a few ingredients that most cooks don't have on hand. There are two in this recipe that may require you to make a trip down the Asian section of your grocery store or to your Asian market. If you don't have Mirin and panko on hand you can replace them with dry sherry cooking wine and regular bread crumbs. It will still taste great, but you must promise me you will try to use the authentic ingredients sometimes just to taste the real deal!

Prepare:

1/2 lb. pork loin cutlets, or Chicken breast or Turkey tenderloin

1 1/2 cups raw medium-grain rice

Simmer:

2 cups yellow onion, sliced thinly

2 cups low-sodium chicken broth

1/2 cup mirin

1/2 cup low-sodium soy sauce

2 Tablespoons sugar

4 slice fresh ginger

Bread Cutlets in:

6 eggs, lightly beaten (I thought this was over kill--use 4 if you need more then crack them.)

1/4 cup all-purpose flour

1/2 teaspoon kosher salt

Heavy pinch black pepper

2-3 cups panko crumbs

Fry in:

1/4 cup vegetable oil

Serve cutlets with prepared rice and chopped scallions

Prepare pork for cutlets. Cook rice as directed on package and keep warm until serving.

Simmer onion, broth, mirin, soy sauce, sugar, and ginger in a large saute pan over med-low heat until onion is soft, 15 minutes.

Before breading the cutlets, beat the eggs in a shallow dish (like a pie plate), mix flour, salt, and pepper in a second dish, and place the panko in a third dish.

Bread cutlets by first dredging both sides in flour mixture then dipping into the egg, and following with the panko. Then "double bread," dipping into the egg, then panko again. Transfer to a rack or plate until ready to fry. Heat oil over medium-high heat in a second saute pan.

Fry cutlets in batches, browning on both sides until cooked through, 6-8 minutes total. Transfer cutlets to a cooling rack set over paper towels to drain.

To serve, place 2 cutlets in the simmering broth; cook 1 minute to warm through. Remove and slice cutlets, place on top of some rice, ladle with broth, and sprinkle with scallions.

I like to serve this with a simple mix of green lettuces and julienned carrots with an Ginger Asian Dressing (Like you would have in a Japanese restaurant.)

Jill's Coconut Curry Chicken

I came up with this recipe after looking at several Coconut Curry Chicken recipes. From the Food Network and a few of the blogs I like to get inspirations from time to time I took multiple recipe ideas and created one that I thought would work for us. This is a kid friendly dish at my household. It passed the test of my niece Jessica (a picky-eater), and the heat is just right for kids in my opinion. Obviously if you can take the heat and want more add more Green Curry Paste! We served this over rice-Jasmine is our personal favorite.

2 Tablespoons oil, divided
1 1/2 lbs Boneless Chicken, cut into bit size pieces
1 medium sweet onion, chopped
1 glove minced garlic (1/2 tsp minced if from a jar)
1/2 Red Bell Pepper, Chopped
5 Carrots, sliced 1/4-inch thick
3 Ribs of celery, thinly sliced
1/2 cup chicken broth
2 cans coconut milk
1 Tablespoon brown sugar
1 Tablespoon flour (For thickener. You could use cornstarch too)
1 Tablespoon Lime juice
1 teaspoon Sea Salt
1 teaspoon Green Curry Paste
Cilantro, chopped

Add 1 Tablespoon oil to pan and saute the onions, and chicken until chicken is no longer pink. Remove chicken from pan and keep warm. Then add remaining oil, bell pepper, garlic, and carrots; stir-fry until crispy tender. Add the curry paste and stir for 1-2 minutes. Pour in broth, cans of coconut milk, lime juice, and salt. Return chicken to the pan and stir until well incorporated. Simmer on a medium-low heat for 10-15 minutes or until desired thickness. Sprinkle fresh cilantro on individual servings when ready to serve.

Mulligatawny--Family Fun Feb'09

We enjoy soup at our house and we like curry, so when I saw this recipe I had to give it a try. It was a hit with our family and we just happened to have a friend stop by so we told him to go get his wife and two kids and join us. They enjoyed it too. Chalk up another point for the Family Fun's recipes.

4 Tablespoons butter (or 2 Tablespoons olive oil)
1 onion, chopped (I do mine finely chopped)
2 carrots, chopped (I always add more. We love carrots!)
1 celery stalk, chopped (I used more here too)
1 green pepper, chopped
1 apple, cored, peeled, and chopped
1 1/2 lbs boneless, skinless chicken breast, chopped
1/2 cup flour
2 to 3 teaspoons curry powder (I used 3)
5 cups chicken broth (because I add more ingredients I always up this by 1-2 cups)
1 (14 oz) can diced tomatoes, drained
Salt and pepper
2 cups hot cooked rice (We make more rice too--always shooting for one meal of leftovers!)

Melt butter, or heat the oil, in a large pot over medium heat. Add the onion, carrots, celery, green pepper, apple, and chicken, and saute for about 15 minutes. Turn the heat to low.
In a small bowl, mix together the flour and curry powder. Add the mixture to the pot, then stir and cook for 3 to 5 minutes. Add the chicken broth and tomatoes. Partially cover the pot and simmer the soup for about an hour, stirring occasionally. Add the salt and pepper to taste.
To serve, place about 1/4 cup of rice in a bowl and ladle the soup over the rice. Makes 8 cups (or more if you've added more broth, veggies, and rice) Family Fun, February 2009, p91