Korean Lettuce Wraps

http://www.cookinglight.com/recipes/korean-chicken-lettuce-wrap

  • 2 1/2 tablespoons lower-sodium soy sauce
  • 2 tablespoons dark brown sugar
  • 1 1/2 tablespoons dark sesame oil
  • 1 tablespoon gochujang sauce (such as Annie Chun’s)
  • 1 tablespoon minced fresh garlic
  • 1/4 teaspoon black pepper
  • 1 pound skinless, boneless chicken breast halves, thinly sliced
  • 1 cup uncooked long-grain brown rice
  • 2 teaspoons canola oil
  • 1 teaspoon toasted sesame seeds
  • 12 Bibb lettuce leaves
  • 24 English cucumber slices
  • 4 green onions, diagonally sliced

 

Step 1

Combine first 6 ingredients in a large zip-top plastic bag. Place 2 tablespoons soy sauce mixture in a small bowl; set aside. Add chicken slices to remaining soy sauce mixture in bag; seal. Refrigerate 2 hours.

Step 2

Cook rice according to package directions.

Step 3

Remove chicken from bag; discard marinade. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken; cook 2 minutes on each side or until done. Sprinkle sesame seeds over chicken. Place 3 tablespoons rice in each lettuce leaf; top each lettuce leaf with 1/3 cup chicken mixture, 2 cucumber slices, and about 1 1/2 teaspoons green onions. Serve with reserved 2 tablespoons soy sauce mixture.

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Mushroom Bourguignon

http://www.seriouseats.com/recipes/2012/11/smitten-kitchens-mushroom-bourguignon.html

 

2 tablespoons olive oil
2 tablespoons butter, softened
2 pounds portobello mushrooms, in 1/4-inch slices (save the stems for another use) (you can use cremini instead, as well)
1/2 carrot, finely diced
1 small yellow onion, finely diced
2 cloves garlic, minced
1 cup full-bodied red wine
2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either)
2 tablespoons tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
1 1/2 tablespoons all-purpose flour
1 cup pearl onions, peeled (thawed if frozen)
Egg noodles, for serving
Sour cream and chopped chives or parsley, for garnish (optional)

Heat the one tablespoon of the olive oil and one tablespoon of butter in a medium Dutch oven or heavy sauce pan over high heat. Sear the mushrooms until they begin to darken, but not yet release any liquid — about three or four minutes. Remove them from pan.

Lower the flame to medium and add the second tablespoon of olive oil. Toss the carrots, onions, thyme, a few good pinches of salt and a several grinds of black pepper into the pan and cook for 10, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for just one more minute.

Add the wine to the pot, scraping any stuck bits off the bottom, then turn the heat all the way up and reduce it by half. Stir in the tomato paste and the broth. Add back the mushrooms with any juices that have collected and once the liquid has boiled, reduce the temperature so it simmers for 20 minutes, or until mushrooms are very tender. Add the pearl onions and simmer for five minutes more.

Combine remaining butter and the flour with a fork until combined; stir it into the stew. Lower the heat and simmer for 10 more minutes. If the sauce is too thin, boil it down to reduce to the right consistency. Season to taste.

To serve, spoon the stew over a bowl of egg noodles, dollop with sour cream (optional) and sprinkle with chives or parsley.

Korean Beef Rice Bowls

Korean Beef Rice Bowls

 

 

Red Lentil Soup

http://cooking.nytimes.com/recipes/1016522-red-lentil-soup

INGREDIENTS

  • 2 tablespoons canola oil or peanut oil
  • 1 medium or large onion, chopped
  • 4 garlic cloves, minced
  • Salt to taste
  • 2 teaspoons cumin seeds, lightly toasted and ground
  • 2 teaspoons coriander seeds, lightly toasted and ground
  • 2 teaspoons hot curry powder
  • 1 (28-ounce) can chopped tomatoes with juice
  • 1 pound red lentils (about 2 1/8 cups), washed and picked over
  • 2 quarts water or chicken stock
  • ¼ teaspoon ground black pepper (more to taste)
  • Cayenne to taste (optional)
  • Juice of 1/2 lime

PREPARATION

  1. Heat the oil in a large, heavy soup pot over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes, and add the garlic, 1/2 teaspoon salt, the cumin, coriander, and curry powder. Stir together for about a minute, until the garlic is fragrant, and stir in the tomatoes with their juice. Bring to a simmer and cook, stirring often, for 10 minutes, until the tomatoes have cooked down slightly. Add salt to taste.
  2. Stir in the lentils and water or chicken stock. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Add salt to taste and continue to simmer for 15 to 30 minutes, until the lentils have fallen apart and thickened the soup. Using the back of your spoon, mash the lentils against the side of the pot to thicken the soup further. Add the pepper, taste, and add cayenne if you want more spice. Taste and adjust salt. Stir in the lime juice.
  3. If you wish, puree with an immersion blender or in batches in a blender, holding a towel over the lid to prevent hot soup from splashing out, and return to the pot. Heat through and serve, topping each bowl with a dollop of yogurt and a generous sprinkling of chopped cilantro.

Salmon with Anchovy-Garlic Butter

http://cooking.nytimes.com/recipes/1017329-salmon-with-anchovy-garlic-butter?em_pos=medium&emc=edit_ck_20160323&nl=cooking&nlid=74439833

INGREDIENTS

  • 3 tablespoons unsalted butter, softened
  • 4 anchovy fillets, minced
  • 1 fat garlic clove, minced (or 2 small ones)
  • ½ teaspoon coarse kosher salt
  • Freshly ground black pepper
  • 4 (6- to 8-ounce) skin-on salmonfillets
  • 2 tablespoons drained capers, patted dry
  • ½ lemon
  • Fresh chopped parsley, for serving

PREPARATION

  1. Heat oven to 400 degrees. In a small bowl, mash together butter, anchovies, garlic, salt and pepper.
  2. In a large ovenproof skillet, melt about half the anchovy butter. Add fish, skin side down. Cook for 3 minutes over high heat to brown the skin, spooning some pan drippings over the top of the fish as it cooks. Add capers to bottom of pan and transfer to oven. Roast until fish is just cooked through, 8 to 10 minutes.
  3. Remove pan from oven and add remaining anchovy butter to pan to melt. Place salmon on plates and spoon buttery pan sauce over the top. Squeeze the lemon half over the salmon and garnish with chopped parsley. Serve.