Vietnamese Shaking Beef ala ~DKBB~

Vietnamese Shaking Beef (Bo Luc Lac) ala ~DKBB~

(original recipe from www.delightfulplate.com) 

For the beef:
12 oz. beef (I use stew meat or cube steak)
½ tsp. salt
¼ tsp. sugar
Black pepper
Cooking oil (sesame oil, fire oil, canola…but not olive)
1small red onion, thinly sliced
3 stalks scallions, white parts cut into 1-inch pieces, green parts cut into ½-inch pieces
4 cloves garlic, minced
1½ Tbsp. butter
 
For the soy sauce mixture:
2 Tbsp. rice vinegar
2 tsp. dark soy sauce (or hoisin sauce)
2 tsp. (low sodium) soy sauce
½ Tbsp. fish sauce
1 tsp. oyster sauce
1½ tsp. sugar
Small amount of cornstarch to thicken
 
For the salad:
2-3 soft lettuce leaves, chopped (butter lettuce works well)
1-2 cups microgreens
2 small or medium ripe tomatoes 

• Trim and cut the beef into 1-inch cubes; marinate with ½ tsp. salt, ¼ tsp. sugar, plenty of black pepper, and 1-2 tsp. oil of choice. Set aside and allow to come to room temperature.
• In a bowl, combine all the sauce ingredients; taste and adjust per your taste; add cornstarch if thicker sauce is desired.
• In a wok or heavy-bottomed pan over medium-high heat, add oil and beef cubes; sear for 30-45 seconds, flip and sear for another 30-45 seconds.
• Add onion slices and stir-fry beef and onion 30 seconds; add minced garlic and white parts of scallions; stir-fry until garlic is fragrant.
• Add sauce mixture, shake wok to coat beef; then add butter and cook until butter completely melts and everything is combined.
• Toss in the green scallion parts before serving.

Plating:
Place lettuce on bottom, cover with sliced tomatoes and a layer of microgreens; top all with the beef/sauce mixture.

 Balsamic Green Bean Salad ala ~DKBB~
(original recipe from www.tasteofhome.com)

photo from tasteofhome.com

2 pounds fresh green beans, trimmed and cut into 1½ inch pieces
¼ cup olive oil
3 Tbsp. lemon juice
3 Tbsp. balsamic vinegar
¼ tsp. salt
¼ tsp. garlic powder
¼ tsp. ground mustard
½ tsp. white pepper
1 large red onion, chopped
cherry tomatoes, halved
crumbled feta cheese

• Place beans in a 6-qt. stockpot; add water to cover; bring to a boil; cook, covered, 8-10 minutes or until crisp-tender; drain and immediately place in ice water; drain and pat dry.
• In a small bowl, whisk oil, lemon juice, vinegar, salt, garlic powder, mustard and pepper; drizzle over beans; add onion; toss to coat.
• Refrigerate, covered, at least 1 hour (but the longer, the better).
• Mix tomatoes, feta cheese, salt, and cracked black pepper to taste into individual servings to taste.

Vegetarian Moussaka ala ~DKBB~

Vegetarian Moussaka ala ~DKBB~

(original recipe from myrecipes.com)

3 peeled eggplants, cut into ½” thick slices
Olive oil
Cooking spray
2 c. chopped onion
4 cloves garlic, minced
¾ c. bulgur
¼ tsp. ground allspice
¼ tsp. ground cinnamon
⅛ tsp. ground cloves
2 c. organic vegetable broth
1 tsp. dried oregano
1 14.5 oz. can fire-roasted tomatoes, undrained -OR- 1 container fresh grape tomatoes & ½ can fire-roasted
1 Tbsp. butter
2 Tbsp. flour (I prefer Wondra for this)
1 c. milk
2 Tbsp. finely grated Parmesan-Reggiano cheese
¼ tsp. salt
1 large egg, lightly beaten

• Heat a large skillet over medium-high heat; add olive oil to pan and swirl to coat; add chopped onions and sauté for 8 minutes; add garlic and sauté for 1 minute; add bulgur and cook for 3 minutes or until bulgur is lightly toasted, stirring frequently; add spices; cook 1 minute, stirring constantly.
• If using grape tomatoes, add now and allow to blister, if NOT using grape tomatoes, skip this step.
• Stir in vegetable broth, oregano, and canned tomatoes (full can or ½ can, depending upon use of grape tomatoes); bring to a boil, then reduce heat and simmer 20 minutes or until thickened, stirring occasionally.

• Melt butter in a saucepan over medium heat; add flour and cook 1 minute, stirring constantly with whisk until well blended; gradually add milk, stirring constantly with whisk; bring to a boil, then reduce heat to medium-low and simmer 5 minutes or until thickened, stirring frequently; stir in cheese and salt; remove from heat and cool slightly; add egg, stirring well with whisk.

• Preheat oven to 350° F.
• Arrange ½ of the broiled eggplant slices in 11x17 inch glass baking dish coated with cooking spray.
• Spread bulger mixture evenly over eggplant slices; arrange remaining eggplant slices over bulgur layer; top all with milk/cheese mixture.
• Bake for 40 minutes, then remove from oven and increase oven temperature to 475° F; return dish to oven for 4 minutes or until top is browned.
• Let stand 10 minutes before serving.

One-Pot Tomato Chickpeas and Orzo ala ~CHB~

One-Pot Tomato Chickpeas and Orzo ala ~CHB~

(original recipe from www.thekitchn.com)

 
2 Tbsp. olive oil
1 small yellow onion, diced
1 shallot, diced (if desired)
¼ to ½ green pepper, diced (if desired)
Fresh mushrooms, sliced (if desired)
Broccoli florets (if desired)
½ lb. dried orzo pasta (about 1¼ cups)
2 cloves garlic, minced
Kosher salt
Freshly ground black pepper
2 c. vegetable broth
1 14.5 oz. can fire roasted tomatoes
1 15 oz. can chickpeas, drained and rinsed)
¼ c. finely grated cheese (Parmesan or Reggiano Parmesan)
Greek seasoning to taste

• Heat the oil in a large Dutch oven or pot over medium-high heat until shimmering; add the onion (and desired other veggies) and sauté until softened and fragrant (about 3 minutes).
• Add the orzo and garlic, season with salt and pepper, and sauté until fragrant (about 1 minute).
• Stir in the broth, tomatoes, and chickpeas and bring to a boil; cover, reduce to a simmer, and cook, stirring frequently so orzo doesn’t stick, until most of the liquid is absorbed and the pasta is al dente, (about 10 minutes). If the pasta is not cooked adequately at this point, add a splash of broth to the pot and continue to simmer until it is al dente.
• Stir in the cheese; add Greek seasoning to taste; cook for another minute or two.
• Serve with additional grated cheese as garnish.

Radish Green Dal ala ~DKBB~

Radish Greens Dal ~ala~ DKBB

(original recipe by Jiya Jesh)

When your garden gives you radishes, don’t toss out those radish greens!

4 cups chopped radish greens

1 cup split yellow lentils

1 large onion, chopped

1 large tomato, chopped

4 oz. diced Hatch green chilis

1 tsp. finely chopped ginger

½ tsp. turmeric powder

1 tsp. mustard seeds

1 tsp. cumin seeds

¼ to ½ tsp. cayenne

Curry of choice to taste

2 Tbsp. oil

Salt to taste

• Wash the radish leaves thoroughly, then finely chop the washed leaves and set aside.
• Rinse the split yellow lentils; cook per package directions.
• Heat oil in skillet; add mustard seeds; when mustard seed sputter, add cumin seeds.
• When cumin seeds start to crackle and slightly change color, add in the onions, ginger, turmeric, cayenne, curry, and green chilies; sauté until onions are tender; add in tomatoes and fry for 1 minute.
• Add the chopped radish leaves and salt; cover with a lid and cook on medium low until radish leaves are wilted and incorporate (2 to 4 minutes).
• Drain lentils and mash; add to skillet and cook on medium low heat for 5 to 10 minutes to fully incorporate flavors (add water if needed).

Serve with naan.

Mediterranean Casserole Dinner ala ~DKBB and CHB~

Mediterranean Casserole Dinner ala ~DKBB and CHB~

2 boneless, skinless chicken breasts, cut into 1.5-inch pieces

2 boneless country-style pork ribs, cut into 1.5-inch pieces

4 Tbsp. olive oil

2 cloves garlic, finely grated or minced

1 tsp. pimento de la Vera (smoked sweet Spanish paprika)

Kosher salt

Fresh cracked pepper

Pinch of saffron, finely ground in mortar

3 tsp. boiling water

1 can diced tomatoes, drained

1 can artichoke hearts, drained

⅛ to ¼ lb. fresh green beans, cut into 2-inch lengths

1 shallot, cut into 1-inch lengths

½ to 1 cup chicken stock (add amount wanted to desired level)

1 small rosemary sprig

½ roasted red bell pepper, cut into small strips

½ cup thawed frozen peas

2 cups prepared rice

• In a large glass bowl, mix the chicken and pork with 1 Tbsp. olive oil, 1 clove minced garlic, and ½ tsp. paprika; season generously with salt and pepper and mix together; let stand at room temperature for 30 minutes. You can take a break here and resume prep after the 30 minutes passes.
• Preheat oven to 425° F; in a small heatproof bowl, mix the saffron with the boiling water and let cool completely.
• In a medium to large cast-iron casserole pan, heat 2 Tbsp. olive oil over high heat until shimmering; add in the chicken/pork mixture and cook, stirring occasionally until well browned but not cooked through completely.
• Add the artichokes, beans, remaining 1 Tbsp. olive oil, and a generous pinch of salt and pepper to the pan and cook, stirring occasionally until all is lightly browned (about 3 minutes).
• Push the mixture to one side of the pan and reduce to heat to medium; add in the remaining clove to minced garlic and ½ tsp. paprika, cooking until fragrant.
• Add the tomatoes and shallots, mixing all ingredients together; stir frequently until vegetable mixture is coated in a thick sauce.
• Stir in chicken/pork mixture and add chicken broth and brewed saffron; bring all to a boil over moderately high heat, shaking the pan occasionally, until slightly reduced (about 5 minutes).
• Add rosemary sprig and any additional salt and pepper and/or broth you feel may be needed.
• Transfer the pan to the oven and bake for about 15 minutes to fuse flavors together; remove from oven and scatter roasted red pepper and peas on top and bake for another 3 minutes.

Serve hot over cooked rice.

Zucchini Crust Pizza ala ~DKBB~

Zucchini Crust Pizza ala ~DKBB~

(original recipe from www.tasteofhome.com)

3 cups shredded zucchini

¾ cup egg substitute

⅓ cup flour

½ tsp. salt

1½ cups shredded mozzarella cheese

2 small roma tomatoes, halved and thinly sliced

½ diced onion

½ julienned green pepper (can use Anaheim, red, or yellow – or a combination)

1 tsp. oregano

½ tsp. basil

3 tbsp. shredded Parmesan cheese

• In a large bowl, combine zucchini and egg substitute; stir in flour and salt. Spread onto the bottom of a 12-inch pizza pan coated with cooking spray.
• Bake at 450° F for 8 to 10 minutes (until well set).
• Reduce heat to 350° F.
• Remove pizza from oven and sprinkle with mozzarella, tomatoes, onions, pepper(s), oregano, basil, and Parmesan cheese.
• Bake for 15 to 20 minutes or until cheese is melted.

Paula's Salsa ala ~DKBB~

Paula’s Salsa ala ~DKBB~

(based on an original recipe by Paula Ensz)

• 
  4 cups chopped, seeded peppers – you can use a variety of chilies, bells, Anaheims, jalapenos, and whatever else is growing that year. Approximately 10 jalapenos for this size batch makes it medium heat; leave the seeds in ¼ to ½ of the jalapenos to give it a hotter kick. You can also add 1-3 ghost peppers, sliced open and dropped in whole, to up the heat factor
• 2 cups chopped onions
• 4 cloves garlic, minced
• ¾ cup white vinegar

Put first 4 ingredients in large stockpot and simmer until veggies are soft; while they are cooking start on your tomatoes (if using fresh).

• 8 cups peeled, chopped tomatoes – you can use a variety of varieties, or you can use canned (fire-roasted)
• 1 29 oz. can tomato puree
• 1 4 oz. can tomato paste
• 2 Tbsp. sugar
• 1 Tbsp. salt
• 1 Tbsp. fried basil
• 1 Tbsp. fresh chopped cilantro
• 1 tsp. pepper
• 1 tsp. Mexican oregano
• 1 tsp. cumin
• ½ t turmeric

Add the rest of the ingredients to softened veggies and simmer 1 hour or more. Taste-test for heat, salt, and herbs/spices. If it is too hot, you can add more tomatoes or sauce.

Fill (sterilized) jars.

Process 10 minutes in a boiling water bath.

This recipe makes approximately 10 half pints (5 pints).

Eggplant Mariana Sauce ala ~DKBB~

If your garden is anything like mine, right now you are drowning in garden produce. Here's a versatile way to use some of that eggplant and some of those tomatoes and peppers you planted last spring:

Eggplant Marinara Sauce ala ~DKBB~

(original recipe from Krystol Cummings)

Eggplant, thickly sliced

Red peppers, thickly sliced

Garlic cloves, left whole

Tomatoes

Olive oil

Kosher salt

Cracked black pepper

Fresh oregano, basil, white pepper, thyme (spices to taste)

• Lightly coat eggplant slices, red peppers, and garlic cloves in olive oil; roast in oven on medium heat OR grill all (put pepper slices and garlic cloves in grill pan, grill eggplant directly on grill).
• Remove skin from roasted/grilled eggplant and peppers.
• Puree eggplant/red peppers/garlic cloves and tomatoes, adding salt, pepper, and spices to taste.
• Heat puree and serve with bread sticks or use as sauce for pasta.

Amounts depend on how much you want to make; use your own best judgment.