Bulgogi (Korean Beef)

Ingredients

• 1/2 onion
• 3 green onions/scallions
• 4 inch carrot
• 1-1/2 lb thinly sliced beef (chuck or rib eye) (can also use tenderloin, top sirloin) 
• 1 Tbsp sesame oil
• Sesame seeds

Bulgogi Marinade

• 4 Tbsp Korean soy sauce
• 2 Tbsp sesame oil
• 3 Tbsp brown sugar
• 8 cloves garlic
• 1/2 Asian pear 
• Freshly ground black pepper

Instructions

1. To make the bulgogi marinade, add 4 Tbsp soy sauce, 2 Tbsp sesame oil, and 3 Tbsp brown sugar, and crush 8 cloves garlic (or minced garlic) in a large bowl.
2. Grate 1/2 of an Asian pear (I used an apple).
3. Add freshly ground black pepper and mix all together.
4. Cut the onion into thin slices and cut the green onion into 2 inch pieces and then cut in half lengthwise.
5. Using a peeler, peel some carrot (or slice thinly). Add the onion, green onions, carrot in the marinade and mix all together.
6. Add the meat in the marinade, separating each slices. Mix all together to coat with the marinade. 

7. Set aside for at least 30 minutes or best if overnight.

8. In a large skillet , heat 1 Tbsp sesame oil over medium high heat.
9. Cook the marinated meat in a single layer until cooked through, about 5 minutes. Transfer the meat to the plate and sprinkle with sesame seeds.
   
   
   Original from https://www.justonecookbook.com/wprm_print/61293

Lemon Orzo Pasta

Ingredients

3/4 Cup Orzo
1/8 Cup Green Onion, Chopped
1/2 Cup Garbanzo Beans
1/2 Cup Feta Cheese
The juice from 1/2 a Lemon
Extra Virgin Olive Oil
Basil to taste
Garlic to taste

Directions

1) Cook the orzo per the directions. I salted my water.
2) Mix the orzo and list of ingredients together in a bowl
3) I added about a 1/8-1/4 Cup of basil, 1-2 Tbsp. of minced garlic and the same of Olive Oil.
4) Refrigerate for a couple hours to chill before serving.

Baked Curry Chicken

Ingredients

• 2 boneless chicken breast, cubed
• 2 tablespoons vegetable oil
• 1/4 cup all-purpose flour
• 1 tablespoon curry powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1 tablespoon sugar
• 1 tablespoon butter
• 1/2 cup chicken broth
• 1/2 cup milk
• 1 teaspoon lemon juice
• 1 chopped green onion, green part only

Directions

Preheat oven to 400F. Line the bottom of a roasting pan or cookie sheet with foil. Place a roasting or cooling rack on top.

In a large bowl, toss together the wings and oil. Place cubed chicken onto rack in the pan and bake 15-20 minutes.

Meanwhile, make the sauce. In a medium bowl, whisk together the flour, curry powder, ginger, onion powder, garlic powder, salt, and sugar.

In a large skillet, melt the butter. Add the flour mixture and stir to form a roux (similar to a paste). Whisk in the chicken broth and milk, trying to smooth the sauce as much as possible. Bring to a boil, whisking often until it thickens, about 5 minutes. Keep warm.

Once the chicken is cooked, toss with the curry sauce. If the sauce cooled down and thickened too much, reheat until hot again, adding a little more chicken broth to thin it out if necessary. Top with green onion. Serve immediately.

I served it over Basmati rice and garlic Naan


Adapted from: (www.chocolatemoosey.com)

Lemongrass Chicken Coconut Curry

Ingredients

• 2 boneless, skinless chicken breasts, cut into 1 inch pieces
• 1/2 onion, chopped
• 1 jalapeno, chopped (seeded if you want less heat)
• 2 garlic cloves, chopped
• 3 stalks of lemon grass, cut into large chunks and bruised
• 3 tsp Thai red curry paste
• 1 tsp curry powder
• 1/2 tsp garam masala
• 1/2 tsp turmeric
• 1 inch piece of ginger, peeled and either sliced thin or grated
• 1 Tb sugar
• 1 red bell pepper, cut into large chunks
• 2 stalks green onion, sliced
• 1 can light coconut milk
• 2-3 cups of water or stock
• 1 cup sugar snap peas or broccoli
• 1 cup carrots
• 1 Tb sriracha
• Salt and pepper, to taste
• 1-2 Tb coconut oil
• Lime wedges, for garnish
• 1 green onion, sliced for garnish

Directions

1. Saute onion, jalapeno in coconut oil until onion begins to soften. Then add garlic and lemongrass. Toss around in the oil for another minute or so until garlic begins to caramelize.
2. Then add spices (curry powder, garam masala and turmeric), fresh ginger and sugar. Toss to coat.
3. Add cubed chicken and season with salt and pepper. Toss chicken in the other flavors and allow to lightly brown on the outside.
4. Add your veggies. Mushrooms, peppers, peas and green onion. (Note* I added my broccoli until the very end to avoid over cooking). Toss to coat with everything.
5. Add your liquid, coconut milk and 2 cups of stock or water. There should be enough liquid to lightly cover everything, so you may need to adjust accordingly. Also add a few dashes of sriracha.
6. Cover and cook on medium-low until chicken is cooked through. About 20 minutes. When done, add lime juice. 
7. Garnish with green onion and lime wedges.

Slow Cooker Honey Sesame Chicken

http://damndelicious.net/2013/11/02/slow-cooker-crockpot-honey-sesame-chicken/

I made this and served over jasmine rice. It can be served with any grain you want. It was very good. I made a second batch of the sauce and froze it in a ziploc bag so the next time, I just have to add chicken to the crock pot and walk away. 

Ingredients

1 small onion, diced
2 cloves garlic, minced
1/2 cup honey
1/2 cup soy sauce
1/4 cup ketchup
2 tablespoons vegetable oil
1/4 teaspoon crushed red pepper flakes
2 pounds boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper, to taste
1 green onion, thinly sliced for garnish
Sesame seeds, for garnish


Instructions

1. 
   
2. In a large bowl, combine onion, garlic, honey, soy sauce, ketchup, vegetable oil and red pepper.
3. Season chicken thighs with salt and pepper, to taste. Place chicken thighs into a slow cooker. Add honey mixture and gently toss to combine. Cover and cook on low heat for 3 hours and 30 minutes.
4. Remove chicken thighs from the slow cooker and shred the chicken before returning to the pot with the juices. Cover and keep warm for an additional 30 minutes.
5. Serve immediately, garnished with green onions and sesame seeds, if desired.