It’s Mrs. World Wide
This week is a trip around the globe after a trip to Costco bulks up my pantry and a craving for Bibimbop boils over.
Italian:
Quick Bolognese
Pita Pizzas
Baked Salmon with Garlic and Herb Risotto
Korean:
Bibimbop Bowl
Mediterranean:
Roasted Veggie Couscous Bowl
Mexican:
Carne Asada Tacos
Bibimbop Bowl
Takes: 30 Minutes
Makes: 2 Giant Bowls
Mise: 1 cup Jasmine Rice, 1 Large Carrot, 1 Large Cucumber, 3 Radishes, 2 Green Onions, 1 Zucchini, 2 Eggs, Mushrooms, White Vinegar, Salt, Sugar, Pepper, Sriracha, Sesame Oil, Soy Sauce, Neutral Oil, 1 lb Ground Beef, Garlic Paste, Ginger Paste.
1. Prep all vegetables: Using a peeler, turn carrots into ribbons. Cucumber- peel, cut in half lengthwise, use a spoon to remove seeds, slice into half moons. Mushrooms- Clean and slice. Green Onions- separate white from green, slice into slivers. Radish- make very thin slices, leave round. Zucchini- cut in half lengthwise, cut into half moons.
2. In a small pot, add 1 cup dry jasmine rice, 1 1/2 c water, and a large pinch of salt. Bring to boil, reduce to simmer. Cook for time allotted on rice package.
3. Make a Quick Pickled Radish: Add radish slices and onion whites to a small bowl. Add large pinch of salt and white sugar. Cover in white vinegar. Let sit until assembly.
4. While rice is cooking, in a medium pan, add a drizzle of neutral oil and cook carrots on medium high for 3-5 minutes then set aside. Repeat with mushrooms and zucchini.
4. Make Bibimbop Sauce: In a small bowl, add 1 Tbs Sesame Oil, 1.5 Tbs Soy Sauce, 2 tsp Sriracha sauce (use to taste), and 1 Tbs White sugar. Stir vigorously until sugar is dissolved and sauce is combined. Feel free to vary any of the measures above to go to your taste!
5. Once veg is cooked, in the same pan, add drizzle of N. Oil, 1 Tbs Garlic Paste and 1 Tbs Ginger Paste. Cooke for 30 seconds. Add ground beef and cook until brown. Once browned, deglaze pan with 3 Tbs soy sauce and ground pepper.
6. While the beef is cooking, cook two eggs sunny side up.
7. Assemble bowls: Rice on bottom, veggies and beef in sections around the bowl, spoon sauce over bowl, top with egg, onion greens, pepper, and more sauce.
Carne Asada Tacos
Takes: 45 minutes Active, 12 hours total
Makes: 16 servings
Mise: 3 lbs Carne Asada beef or flank steak, 1 can chilies in adobo, 4 large oranges, 2 large limes, 1 lemon, 1 white onion, 3 cloves garlic, 1 bunch of cilantro, soy sauce, Neutral Oil, dried oregano, cumin, salt, pepper, water.
Toppings: Freshly grated cheddar cheese, pico de gallo, spicy mango salsa, sliced avocado, lime and chili creama, radish rounds.
Tortillas: Purchase 10 Pre-made taco tortillas or HIGHLY RECOMMENDED make them from scratch!
1. Carne Asada Beef Marinade: In a Two Gallon Ziplock, add: Juice of all citrus, while can of chiles in adobo (including sauce), 1/2 onion thinly sliced, all garlic diced, 1 large handful of cilantro chopped, 3 Tbs Soy Sauce, Salt, Pepper, 1 Tbs Oregano, .5-1Tbs Cumin. water or extra citrus juice to cover. Add beef and cover with water or extra citrus juice. Leave to sit minimum of 8 hours and up to 2 days.
2. Home Made Soft Tortillas: Do this-
https://thecafesucrefarine.com/best-ever-homemade-flour-tortillas/
3. Prep the Toppings: Grate the Cheddar Cheese, make or purchase salsas (I buy the fresh salsas from Whole Foods), slice the avocado and radish. To make Lime and Chili Creama: Add 1/4 cup Sour cream to small bowl. Add zest of 1 lime, juice of half of lime, salt, pepper, and cumin to taste. Combine.
4. Making the Carne Asada: Heat a Grill Pan or Large Pan on Medium High Heat. Take beef out of bag, remove any large onion or garlic chucks, and sear on pan, cooking until medium. Repeat with all beef or flank steak.If using flank steak, make sure to let beef rest for 10-15 minutes before cutting.
5. Assemble tacos how you like!
Baked Salmon + Garlic and Herb Risotto
Takes: 35 Minutes
Makes: 4 Servings
Mise: 1 whole filet Salmon (Coho if my favorite), 1 1/2 c Arborio Rice, 1/2 white onion, 2 large garlic cloves, Dried Italian Seasoning, 1 bunch of Broccolini, Butter, Salt, Pepper, 48 oz Chicken Stock.
1. In a large pot, bring chicken broth to boil, then reduce to simmer. Note: I use Better Than Boullion, stock concentrate. Not only is it delicious but I can almost instantly make more stock if my Risotto needs more.
2. Preheat oven to 400*F . Line a baking sheet with aluminum foil. Debone Salmon filet and cut into four servings. Season with Salt and Pepper. Drizzle oil on pan, lay salmon skin side down. Wait to put in oven when Risotto is half way done. Cook for 15 minutes for well done salmon.
3. In a large, high walled, pan, add drizzle of oil, 1/2 white onion finely diced, 2 garlic cloves, minced, and rice. Cook on medium heat until rice begins to toast. Add 2 Tbs of Italian seasoning.
4. Add a ladle of chicken stock, stirring to combine. Once stock has been incorporated by rice (about 30 sec- 1 min), add another Repeat for about 25-30 minutes until rice is cooked al dente and is creamy. Finish with salt, pepper, and 1 Tbs butter.
5. When Risotto is halfway done (10-15 mins in), put Salmon in the oven and start on the broccolini. In a medium pan, on medium heat, drizzle oil. Add Broccolini. Roast in pan until cooked. Salt and pepper.
6. Serve by ladling Risotto into bowl, topping with broccolini and salmon.
Roasted Veggie Couscous Bowls
Takes: 30 minutes
Makes: 2 Bowls
Mise: 1/2 Block Halloumi Cheese, 2 Medium Carrots, 1/2 white onion, 1 Zucchini, 2 Green Onions, 1/2 Lemon, 3/4 cup Couscous, Oil, Salt, Pepper, Butter, Garlic Paste.
1. Preheat oven to 450*F. Peel carrots and cut into thin sticks. Repeat (minus peeling) with Zucchini. Cut onion into wedges. Cut green onions into slices, separating the greens and the whites.
2. Line a pan with aluminum foil. Drizzle with oil and add vegetables. Season with salt and pepper and roast for 15-20 minutes.
3. Bring a pot of water to boil. Salt. Then, add couscous. Cook for about 6 minutes then drain well.
4. While Couscous is cooking, cut cheese into 6 thick slices. Bring a medium, non-stick man to medium heat and cook for 3-4 minutes per side.
5. Once couscous is drained, melt 1.5 Tbs butter in pot you cooked in, add 2 tps garlic paste, and onion whites. Cooke for 1-2 minutes. Stir in couscous. Season as needed.
6. Assemble bowl: place half of couscous in bowl, cover in veggies, squeeze half of lemon over top. Place cheese, sprinkle with green onion.
Quick Bolognese Sauce
Takes: 20 minutes
Makes: 8 Servings
Mise: 1 Large White Onion, 2 Large Carrots, 1 Pepper, 1 lb Ground Beef, 1 Jar Marinara (I use Rao’s), Pasta (fresh or dried), Red Wine, Dried Oregano, Dried Basil, 2 Large Garlic Cloves.
1. Dice onion, carrot, and pepper. Mince garlic.
2. In a large pan or pot, drizzle oil, add ground beef and cook until beginning to brown, 5 minutes. Remove excess grease. Add in diced vegetables and garlic, cook until translucent. Add salt, pepper, dried oregano, dried basil and mix.
3. Deglaze pan with 1/4-1/3 up red wine. Cook for 2 minutes. Add in Marinara sauce, stirring to combine. Cook for an additional 5 minutes. Prepare pasta as directed. Combine with sauce, top with parmesan cheese, enjoy!
Pita Pizzas
Takes: 15 minutes
Makes: 1 Pizza
Mise: 1 Pita Bread, 2 Tbs Pesto Sauce, 4 Slices Mozzarella Cheese, 1 Roma Tomato, Salt, Pepper.
1. Turn oven on 500, or Broiler on High. Place rack in top position in oven. Place pan in oven to heat with oven.
2. Take your pita, cover with pesto. Salt and pepper. Top with Mozzarella and roma tomato slices. Salt and Pepper.
3. Using a pancake flipper, place you pita on pan in oven. Cook for 5-10 minutes, depending on how powerful your oven is.
4. Take out, top with fresh basil, cut, and serve.
Grocery List
Organized by Department because I’m Not a Monster
2 lbs Lean Ground Beef
Salmon Filet, Whole
3 lbs Carne Asada Beef
2 Eggs
Fresh Mozzarella Cheese
1 Block Halloumi Cheese
Small Mild Cheddar Cheese Block
Sour Cream
Pita Bread
Pasta
Couscous
Arborio Rice
Tortillas
Jasmine Rice
Pesto Sauce
Marinara Sauce
Red Wine
Chicken Stock
1 can Chilies in Adobo
Sesame Oil
3 Roma Tomatoes
4 White Onions
6 Large Carrots (Plus extra for good dogs)
2 Cucumbers (Plus extra for good dogs)
1 Bell Pepper
1 Large Garlic Bunch
2 Zucchinis
Green Onions, 1 bunch
2 Lemons
Broccolini, 1 bunch
4 Oranges
3 Limes
Cilantro, 1 bunch
Radishes, 1 bunch
Mushrooms, 8 oz
Garlic Paste
Ginger Paste
Pico de Gallo
Spicy Mango Salsa