Apologies for not posting sooner, but Internet was down here. Back in action with 2 great Korean recipes! First tried these pancakes at Korean Grill and Ice Cream and they were an awesome appetizer. To upgrade the pancakes to a dinner, I have prepared the Korean Chicken Stir Fry.
Hobak Buchim (Zucchini Pancakes)
- 1 medium zucchini about 8 ounces
- 1/2 teaspoon salt
- 1/4 medium sweet onion thinly sliced
- 2 green hot chili peppers thinly sliced
- 1/2 cup buchim garu (Korean savory pancake mix) or flour (see note)
- 1 large egg (omit for a vegan version and add some water)
- vegetable or canola oil for frying
- 1 tablespoon soy sauce
- 1 teaspoon vinegar
- 1 tablespoon water
- 1/2 teaspoon sugar
- pinch of black pepper
- pinch gochutgaru (red chili pepper flakes)
- OPTIONAL baby shrimp and chopped green onions
Cut the zucchini into matchsticks. Place them in a bowl, and sprinkle with 1/2 teaspoon of salt. Let sit for about 10 minutes until wilted and released some liquid. Squeeze the liquid out from the zucchini as much as possible, reserving the liquid in the bowl. Set the zucchini aside.
Add the egg and pancake mix (or flour) to the bowl with the zucchini squeezed mix. Mix everything well with a spoon, and then combine with the zucchini, onion and chili peppers. The zucchini mix may look stiff when mixing, but it will become more liquidy after a few minutes. If it’s still too stiff, mix in some water (2 to 3 tablespoons to start with).
Heat a skillet with two tablespoons of oil over medium high heat. Add about 2 heaping tablespoons of the batter and spread it evenly into a thin round shape. Depending on the size of your pan, you can cook 3 to 4 pancakes at once. Reduce the heat to medium, and cook until the bottom is light golden brown, about 2 minutes on each side. Repeat the process with the remaining batter. Serve hot with a dipping sauce.
Use 5 tablespoons all purpose flour with 3 tablespoons cornstarch if available.
This recipe makes 6 to 8 3-inch round pancakes, or two large pancakes.
Korean Chicken Stir Fry
- 2 lbs chicken breasts boneless and skinless, cut into 1-inch pieces
- 1 large egg beaten
- 1/2 cup cornstarch
- 1/2 tsp salt or to taste
- 1/2 tsp pepper or to taste
- 3 tbsp butter unsalted
- 4 cloves garlic minced
- 1 tbsp fresh ginger minced
- 1/4 cup honey
- 2 tbsp soy sauce low sodium
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp. Red curry paste or sambal oelek
green onions toasted sesame seeds red chilis sliced
Toss the chicken pieces through the egg first, then dredge through cornstarch.
In a large bowl whisk together all the sauce ingredients. Set aside.
Add about 3 inches of oil to a heavy bottom pan and heat to 375 °F.
Add chicken to the pan and fry in batches about 3 to 4 minutes per batch. Transfer the chicken to a paper towel lined plate and repeat with remaining chicken.
Melt the butter in a skillet over medium heat. Add the garlic and ginger and cook for 30 seconds or until aromatic. Stir in the brown sugar and honey and cook for about 1 minute until the brown butter dissolves. Add the soy sauce, rice vinegar, sesame oil and gochujang sauce to the skillet and stir. Cook for 30 seconds then add the chicken to the skillet and toss well with the sauce.
Serve garnished with green onions, toasted sesame seeds and red chilis.
Quite a while back I had posted a KETO lasagna recipe using zucchini zoodles. Now that we are Keto Conscious I have given myself a little more leeway with what we eat. But…this recipe is really still Keto but assembled in a little different manner, for those who do not own a spiralizer! It was great with a few different ingredients.
Oven Ready in 9 x 13 pan
- 3 large zucchinis
- 1 teaspoon olive oil
- 1-pound ground beef
- 1/2 cup onion finely chopped
- 2 teaspoons garlic minced
- 24-ounce jar marinara or Bolognese sauce
- 16 ounces ricotta cheese
- 1 cup chopped spinach
- 1/2 teaspoon Italian seasoning
- 1 egg
- 1/2 cup grated parmesan cheese
- 2 cups shredded mozzarella cheese
- salt and pepper to taste
- cooking spray
- fresh basil garnish
- Trim both ends off the zucchini.
- Use a mandolin to cut the zucchini into 1/8-inch slices. Sprinkle salt over the zucchini slices, then lay them out on a layer of paper towels to drain. Let sit for at least 10 minutes.
- Pat the tops of the zucchini slices with paper towels until dry.
- While the zucchini is resting, prepare the sauce. Heat the olive oil in a large pan over medium heat.
- Add the ground beef and season with salt and pepper to taste.
- Cook for 5-6 minutes, breaking the meat up with a spatula, until beef is browned and cooked through.
- Add the onion and cook for another 3-4 minutes or until softened. Add the garlic and cook for 30 seconds.
- Add the marinara sauce and bring to a simmer; cook for 5 minutes.
- Place the ricotta cheese, chopped spinach, Italian seasoning, egg, parmesan cheese, salt and pepper in a bowl. Mix until well combined.
- Preheat the oven to 375 degrees F. Coat a 2- or 3-quart baking dish with cooking spray.
- Place 1/4 of the sauce in the bottom of the dish. Add 1/3 of the zucchini slices on top. Spread 1/3 of the ricotta mixture over the zucchini then top with 1/3 of the mozzarella cheese. Repeat the layers, ending with the mozzarella cheese.
- Cover and bake for 30 minutes. Uncover and bake for an additional 20 minutes. Sprinkle with parsley, then let stand for 5-7 minutes. Cut into slices, then serve.
You just can’t have one without the other, as the old song used to say! Oh, that was love and marriage….for those old enough to remember. I had purchased ground pork and ground beef to make Low Carb Crustless Taco Pie. Since I did not use all of the pork I had fresh ground pork to use up. Pinterest again! There was also some leftover chicken breast from the rotisserie chicken I had purchased. Clean out the fridge!!! Today you are getting both recipes…..
Chinese Pork Meatballs
∙ Makes 20 meatballs
- 1 lb. Ground pork
- 3 Garlic cloves
- 1 tsp Ginger
- 2 tsp Soy sauce
- 2 tsp Brown sugar
- 1 tbsp Cornstarch
- 1 tsp Five-spice powder
- 2 pinches White pepper, ground
- 3 tbsp Peanut oil
In a large bowl, combine the pork, cornstarch, ginger, garlic, brown sugar, soy sauce, five-spice powder, and pepper, and mix well.
Roll 1 heaping tablespoon of pork mixture into a ball and continue until all the pork mixture is used.
In a wok over medium heat, heat the peanut oil. Using a wok spatula, spread the oil to coat enough of the wok surface to fry about 10 meatballs at a time. Lower the meatballs into the wok in batches.
Cook without moving for about 2 minutes, or until the bottoms are cooked through. Use the spatula to carefully rotate the meatballs to cook on the other sides.
Keep rotating the meatballs gently until cooked through.
For a heavenly dipping sauce, combine equal parts low-sodium soy sauce and honey.
Chinese Fried Rice Serves: 4
- 4 cups cooked brown or white rice
- 1 cup frozen peas and diced carrots
- 1 egg, whisked
- ⅓ cup soy sauce
- 1 tablespoon oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- ½ teaspoon ground ginger (optional)
- 3 green onions, diced
- Add veggies and oil to a large pan or skillet and sauté for 3-4 minutes until cooked through. Scoot all of the veggies to one half of the pan. Add egg and allow to cook for 1 minute, then scramble it with a spoon or spatula and stir in with veggies.
- Add rice to pan. Add soy sauce and stir over medium heat for 6-8 minutes until browned. Sprinkle remaining seasonings over the rice and stir another 1-2 minutes. Remove from heat and stir in green onions.
In the process of cleaning out our freezer and realized I had 500 gm of ground lamb. What to do? I have always liked moussaka in a Greek restaurant, but never made it at home. Good old Pinterest to the rescue, for what appeared to be an easy recipe and without the potatoes on top….less calories. The recipe looks complicated, but I decided to prepare the ground lamb ahead of time and put it in the refrigerator until I was ready to make the complete dish. It gave me time to prepare the eggplant while I was cleaning up from the lamb prep. The dish turned out perfectly, with our guests taking home this recipe! The photo below is from the Pinterest pinner…we got so carried away enjoying the dish that I forgot a photo. Check out Sniff It Out on Pinterest for more tantalizing recipes!
About 500g of lean minced (ground) lamb
2 Aubergines (Eggplants) medium to large in size
2 tablespoons olive oil
2 medium onions, finely chopped
2 cloves garlic, chopped
1 heaped tablespoon chopped fresh parsley
1 teaspoon ground cinnamon
2 rounded tablespoons tomato purée
3 fl oz. (75 ml) red wine or more
salt and freshly ground black pepper
For the yogurt topping for the Greek Moussaka – I used a large CorningWare casserole dish and ended up doubling the yogurt in order to cover the top.
150ml Greek yogurt (double if necessary)
1 medium egg, beaten
50g feta cheese or more
25g freshly grated parmesan or more
- Preparing the Aubergines
Leave the skins on and slice the Aubergines into approximately 10mm thick slices.
Put the slices into a colander and sprinkle them with about 1 level dessertspoon of salt. Stand the colander on a plate to catch the water which comes out of the Aubergines and put another plate on top of the aubergine slices.
You now need to weigh this plate down with something heavy (I find that a couple of tins of soup works quite well) and leave them for about an hour to let the juice come out.
After an hour, squeeze out any of the excess juice from the aubergines and dry them well in a clean cloth.
Spread the aubergine slices on a baking sheet and drizzle 1 tablespoon of the olive oil over them tossing them around to get a good coating.
Put the baking sheet in a pre heated oven (around 200 degrees) and roast the aubergines for 30 minutes or until they are browning at the edges.
I usually roast the eggplant simply because the baking tray is much bigger than the frying pan and I can get the slices done all in one go, but, if you would rather sauté the eggplant to use in the moussaka you can do that too.
- Preparing the lamb for the Moussaka recipe (I did this step first)
Because the mince can have quite a lot of fat come out of it I usually dry fry the mince until it is nicely browned then remove it from the pan and put it to one side then discard any of the fat which has come out of it before using it to make the moussaka.
Then heat a tablespoon of olive oil in a large frying pan and fry the onions, garlic and thyme gently, without colouring, for about 10 minutes.
Stir the minced lamb back in and add the parsley, cinnamon, tomato purée and red wine and stir to combine the ingredients. Season the mixture well and cook gently for around 20 minutes, stirring occasionally.
- Prepare the topping for the Greek Moussaka recipe
It’s true that Moussaka isn’t the most healthy dish on the planet, that’s why I prefer a yogurt topping for my moussaka recipe because it is a bit lighter than others I have tried but that is purely my preference. Mix the yogurt with half of the cheeses and the beaten egg and season with ground pepper.
- Putting everything together for the Greek Moussaka!
Line the bottom of a casserole dish with slices of aubergine, then spoon over some of the meat mixture. Build the layers of the moussaka up until all the meat and aubergine has been used.
Cover with the topping mixture and sprinkle with the remaining cheese and bake in a pre-heated oven at 180ºC / 350ºF for about 1 hour until golden and bubbling.
Let the Moussaka stand for about 20 to 30 minutes before cutting and serving and this will ensure that it keeps its shape when you serve it.
Must be the cold season down here as I realize I am posting another casserole. I have always enjoyed broccoli casserole but was never quite happy with the mushroom soup. Et voila? Pinterest to the rescue. Served this to company with a lite salad and baked potatoes. All agreed it was really good. Hope you will try it…Easter is coming and this would be great for a buffet.
Broccoli Casserole From Scratch
Serves: 8 servings
Made completely from scratch, this broccoli casserole is filled with fresh broccoli, mushrooms, cheddar cheese, and a homemade cream sauce. A buttery, cheesy breadcrumb topping adds a crispy finishing touch to this classic dish.
• 2 ½ lbs. broccoli florets, cut into bite-size pieces (about 8 cups)
• 6 tbsp. butter, divided
• 1 cup finely chopped button mushrooms
• ¼ cup flour
• 1 cup milk (whole or 2% preferred)
• ½ cup half-n-half (I omitted with no appreciable difference)
• ½ tsp. salt
• ¼ tsp. freshly ground black pepper
• ½ cup Greek yogurt
• 1 cup finely chopped yellow onion
• 1 egg, lightly beaten
• 1 ½ cups grated cheddar cheese, divided ( I used old white cheddar)
• 1 ¼ cups whole-wheat breadcrumbs (homemade* or store-bought), divided
1. Preheat oven to 350 degrees F. Lightly spray a baking dish with cooking spray.
2. Bring a large pot of water to a boil. Add broccoli and boil for 4 minutes. Transfer to a colander, rinse with cold water, and drain. Place broccoli in a large bowl.
3. Meanwhile, melt 1 tablespoon of the butter in a medium saucepan over medium-low heat. Add the mushrooms and cook until soft, about 4 minutes, stirring occasionally. Transfer mushrooms to the bowl with the broccoli.
4. In the same saucepan, melt 4 tablespoons of the butter over medium heat. Whisk in the flour until smooth; cook, whisking constantly, 30 seconds. Whisk in the milk and half-n-half. Bring to a low simmer and continue to whisk constantly until thickened. Remove from the heat and stir in the salt, pepper, and Greek yogurt.
5. Pour sauce into the bowl with the broccoli and mushrooms. Add the onion, egg, 1 cup of the cheddar cheese, and ½ cup of the breadcrumbs. Stir to combine. Transfer to the prepared baking dish.
6. Melt the remaining tablespoon of butter and stir into the remaining ¾ cup breadcrumbs. Stir in the remaining ½ cup cheddar. Sprinkle breadcrumb topping over the casserole.
7. Bake for 45 minutes, until filling is hot and bubbly. Check after 30 minutes and cover with foil if topping is browning too quickly. Let stand 10 minutes before serving.
Acknowledgments to Kristine’s Kitchen – kristineskitchenblog.com