Bulgogi: Korean Marinated Beef
Ingredients
  • 1 lb thinly sliced beef (sirloin or rib eye)
  • 1 cup split green onions
  • 2 cups thinly sliced carrots (optional)
  • 1 cup Onions
  • 1cup white mushrooms
  • Marinate
  • 5 tbsp sugar
  • ½ cup soy sauce
  • 2 buds finely chopped garlic orcrushed
  • ¼ tsp salt
  • 5 tbsp Mirin (sweet sake, optional)
  • 2 tbsp sesame oil
  • 2 tbsp toasted sesame seeds
  • 1/2 Kiwi or apple pureed

Mix all ingredients except carrots. Marinate in refrigerator for at least 2 hours.
Cook over medium high heat until meat is just short of desired completion.
Add carrots and cook for an additional 3 minutes.
Serve with rice.

Marinating should be done before the kitchen

And in the kitchen all we have to do is to chop up some carrots, green onions, and mushrooms to add before cooking!

Whole Wheat Crepes

Ingredients:

1 cup buckwheat flour

¼ cup wholewheat flour

¾ cup milk

¾ cup water

2 eggs

1 tbsp oil plus more for pan

¼ tsp salt

Fruit and yogurt for toppings

Directions:

Whisk all of the ingredients together to make a smooth batter. You may need to add more flour or milk to get the right consistency. It should be thin and pourable but not too runny.

Heat a non-stick frying pan on medium heat until hot. Using a paper towel, coat the bottom of the pan with a bit of oil or spray it with Pam. Pour in a scant ¼ cup of batter (for about 9 inch crepes) and tilt and turn the pan to spread the batter evenly. Once the top of the crepe is just cooked, use a spatula to turn it and cook for 15 more seconds. You may have to adjust the heat to get them just right. They should be lightly browned on both sides.

As you cook each crepe, stack and wrap them in a clean tea towel to keep warm.

Serve with fruit and yogurt.

Seven Layer Dip

Ingredients:

1 can of refried beans

½ packet of taco seasoning

Light or non-fat Cream cheese (softened)

Light or non-fat sour cream

Iceberg Lettuce

Tomatoes

Green onions

Black olives

Light cheddar cheese

Tortilla chips to serve

Mix refried beans with taco seasoning and spread in the bottom of dish. Mix sour cream and cream cheese, then spread on top of beans. Chop up veggies and grate cheese and spread in layers in dish. Serve with tortilla chips.

Great Big Hothouse Greek Salad

Servings: 4

Ingredients:

Half english cucumber
1 sweetgreenpepper
1 large ripe tomato
Half red onion, chopped
1/2 cup (125 mL) kalamata olives
2 tbsp (25 mL) extra-virgin olive oil
4 tsp (20 mL) red_wine_vinegar
1 tbsp (15 mL) chopped fresh oregano (or 1 tsp/ 5 mL dried)
Pinch each salt and pepper
3 oz (90 g) feta cheese, cut into 4 slices

Preparation:

Quarter cucumber lengthwise; cut into 3/4-inch (2 cm) chunks. Core, seed and cut green pepper into same-size pieces. Place in large bowl. (Make-ahead: Cover and refrigerate for up to 4 hours.)
Core and cut tomato into same-size chunks. Add to bowl along with onion and olives. Sprinkle with oil, vinegar, oregano, salt and pepper; toss to combine. Top each serving with cheese.