Bibimbap

Before making it last night, I'd never had bibimbap.  Now I can't wait to have it again.  We started with the "Spicy BBQ Chicken Bibimbap" recipe from a great cooking blog with original recipes, Closet Cooking.  We made a few alterations based on the fact that we had to use ingredients from the regular grocery store (where we were going anyway) rather than somewhere like Whole Foods.

Ingredients:
1 cup cooked short grained rice--*We used microwaveable Basmati rice
2 eggs (fried, sunny side up)
1/2 cup dak bulgogi (Korean BBQ chicken)--*For this, we used the Korean BBQ sauce noted below rather than gochujang, which we couldn't find; You should also consider purchasing additional chicken since the marinade is amazing and the resulting chicken could be used for many different things.  It was kind of a shame to only use it for the small amount we needed for this dish
1/2 cup seasoned spinach
1/2 cup carrot (julienned & blanched)--*We sauteed the carrots with green pepper, mushrooms, and chili garlic sauce
1/2 cup cucumber (sliced thinly)
1/2 cup brussels sprouts (quartered and blanched)--*We omitted this since we added the above veggies
2 tablespoons gochujang dressing--*We instead used Annie Chung's Korean BBQ Sauce, easy to find at the regular grocery store

Directions:
1. Place the rice in a bowl topped with the fried egg and the other ingredients and serve.
2. Mix everything up and enjoy.

Mexican Bean Salad

I first tried this salad at a Fourth of July party, and knew I wanted the recipe after my first bite.  I have since taken it to any number of events, and have passed the recipe on many times since.

We most recently served this at home as a side for grilled steaks.  It was like summer came early.  Enjoy!

Original Source (AllRecipes.com)

Ingredients

• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can kidney beans, drained
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 (10 ounce) package frozen corn kernels
• 1 red onion, chopped
• 1/2 cup olive oil
• 1/2 cup red wine vinegar
• 2 tablespoons fresh lime juice
• 1 tablespoon lemon juice
• 2 tablespoons white sugar
• 1 tablespoon salt
• 1 clove crushed garlic
• 1/4 cup chopped fresh cilantro
• 1/2 tablespoon ground cumin
• 1/2 tablespoon ground black pepper
• 1 dash hot pepper sauce
• 1/2 teaspoon chili powder

Directions

1. In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
2. In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
3. Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.

Salted Oatmeal Cookies

I found this recipe on the list of recipes labeled by the Washington Post as suggestions for "what to cook during the Snowpocalypse" (we're in the midst of a historic storm here in the Washington area).

These are some of the best cookies I think I've actually ever made, so I'm excited to share the recipe.  (Exact source: http://projects.washingtonpost.com/recipes/2007/06/13/salted-oatmeal-cookies/)

This cookie is all about the oats, without much spice to interfere with their earthy taste.
It's also a great dough to make ahead and keep on hand to bake off a few when the urge hits. Refrigerate the dough for several days. The cookies can be stored in an airtight tin for up to 1 week.
Makes 18 cookies

Ingredients:

• • 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
• • 1 cup light brown sugar
• • 1/2 cup sugar
• • 1 teaspoon baking powder
• • 1/4 teaspoon baking soda
• • 1/4 teaspoon ground cinnamon
• • 2 large eggs
• • 1 teaspoon vanilla extract
• • 1 3/4 cups flour
• • 2 cups rolled oats (not quick-cooking)
• • Sea salt, for sprinkling

Directions:

In the large bowl of a stand mixer fitted with the paddle attachment, beat the butter for a few minutes on medium-high speed until light and fluffy. Scrape down the sides of the bowl and add the sugars, baking powder, baking soda and cinnamon, beating until the mixture is well blended. Reduce the speed to medium and add the eggs and vanilla extract, mixing until well incorporated. Reduce the speed to low and add the flour and oats, scraping down the sides of the bowl as necessary and mixing just until they are incorporated.

Cover the bowl with plastic wrap and chill the dough for at least an hour before baking.

Preheat the oven to 375 degrees. Line a large baking sheet with parchment paper.

Form the dough into golf ball-size balls and place about 2 inches apart on the baking sheet. Sprinkle sea salt generously on top of each ball of dough, as you would sugar. Bake 1 sheet at a time for 15 minutes or until the cookies are puffed and beginning to turn golden, being careful not to overbake. (The cookies should have a tender interior.) Transfer the cookies, still on the parchment paper, to a wire rack to cool completely.

Enchiladas

I've made enchiladas several times before, but generally used much more complicated recipes than this one, from my future mother-in-law (hi Sally!) which was just as tasty and so quick that it could easily be used for a weeknight dinner.

-8 tortillas
-1 can refried beans (black beans would work too)
-Half a package of frozen Boca bits (or whatever meat you might want to use)
-1 can of enchilada sauce
-Shredded cheese to your own liking

Preheat the oven to 325.  Mix the beans and "meat" and place some of the mixture in the middle of each tortilla before rolling it and placing it in a 9" x 12" pan.  Once all 8 of the tortillas are filled and rolled in the pan, pour the can of enchilada sauce over the top and sprinkle with cheese.  Bake until warmed through and the cheese is melted, about 25 minutes.

I think there are almost limitless possibilities for what you make the bean/mean mixture part of this recipe with.  Maybe carmelized onions, pork, and black bean and corn salsa?  Shredded chicken and spinach?  Yes, please!

Moorish Fava (or Edamame) Bean Dip

Last night we made one of the best dinners I think we ever have.  It consisted of several different recipes from the "Perfect Spanish" cookbook we got for Christmas and now highly recommend. One of our favorites was this dip, which is fantastic with fresh vegetables or bread (we used olive oil and rosemary).  It would be a great thing to have out at a party.

Ingredients (Serves 6)
1 lb 2 oz shelled fresh or frozen fava (or edamame) beans
5 tbsp olive oil
1 garlic clove, finely chopped
1 onion, finely chopped
1 tsp ground cumin
1 tbsp lemon juice
3/4 cup water
1 tbsp fresh chopped mint
Salt and pepper
Paprika, to garnish
Raw vegetables, crusty bread, or breadsticks to serve

Method
1. If using fresh fava beans, bring a large pan of lightly salted water to boil.  Add the beans, then reduce the heat and simmer, covered, for 7 minutes.  Drain well, then refresh under cold running water and drain again.  Remove and discard the outer skins.  If using frozen beans, let thaw completely, them remove and discard the outer skins.  We used frozen edamame beans that were already out of their shells and could be steamed in the microwave in the bag they came in.  We followed the directions on the package for steaming them then moved on to the next step.

2. Heat 1 tablespoon of olive oil in a skillet.  Add the garlic, onion and cumin and cook over low heat, stirring occasionally, until the onion is softened and transluscent.  Add the fava beans and cook, stirring frequently, for 5 minutes.

3. Remove the skillet from the heat and transfer the mixture to a food processor or blender.  We used a hand blender.  Add the lemon juice, the remaining olive oil, water, and mint, and process to a paste.  Season to taste with salt and pepper.

4. Scrape the paste back into the skillet and heat gently until warm.  We skipped this step since the mixture was still warm anyway.  Transfer to serving bowl and serve with dippers of your choice. 

Sweet Potatoes with Bourbon

The other day at the store we bought an Earth Exotics brand bag of sweet potatoes that had this amazing recipe on the back.  It turned out so well I had to share it.  Of course you can make it with any sweet potatoes.

2 pkg. Earth Exotics™ Sweet Potatoes (16 oz. total, cubed)
3 T. butter (cut into small pieces)
1/2 c. chopped pecans
3 T. brown sugar
2 oz. bourbon
1/2 c. orange juice
1/4 | 1/2 t. freshly grated nutmeg
salt and pepper

• Bring a medium pot of water to a boil.
• Add sweet potatoes and cook 12 to 15 minutes until very tender.
• Drain sweet potatoes, return pan to medium heat.
• Add butter to the pan.
• When butter melts, add nuts and toast for 2 minutes.
• Add sugar and let it bubble. (It did not bubble for me until the bourbon was added)
  
• Add bourbon and cook out alcohol, 1 minute.
• Add orange juice and the cooked sweet potatoes.
• Smash with a masher and season the sweet potatoes with nutmeg, salt and pepper.

Best nachos ever!

This is a wonderful homemade nachos recipe taken from my boyfriend's mom!

Ingredients:
1 (large) jar salsa
1 can refried beans
1-1.5 lbs ground beef
tortilla chips!
shredded cheese, about 3 cups?

Directions:
1. Preheat oven to 350F
2. Brown ground beef in a large skillet on medium heat
3. Mix in can of beans and jar of salsa
4. Spread tortilla chips onto a cookie sheet
5. Dollop the bean/meat/salsa mixture onto the chips
6. Spread entire pan with shredded cheese
7. Bake in over for about 10 minutes or until the cheese is nicely melted!

4 Minute Spicy Garlic Shrimp

This one is delicious! Taken from Rachael Ray...

Ingredients
2 tablespoons extra virgin olive oil, 2 turns of the pan
4 cloves garlic, crushed away from skin
1/2 teaspoon crushed red pepper flakes
24 jumbo shrimp, peeled and deveined, tails in tact, ask for easy peels at your fish counter
2 teaspoons grill or steak seasoning blend (recommended: Montreal Seasoning by McCormick) or coarse salt and pepper
1 lemon, zested and juiced
2 tablespoons chopped parsley leaves, a handful

Directions
Heat a large skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, garlic, red pepper flakes and shrimp. Season with grill seasoning or salt and pepper and cook shrimp 3 minutes or until just pink. Toss with lemon zest, juice and chopped parsley. Remove shrimp to a serving platter leaving the garlic cloves in the pan.

I had to improvise a little, here are the changes I made:
I used 1 tsp cajun seasoning instead of 1/2 tsp red pepper flakes and 3 tbl fake lemon juice (in the little "lemon" bottle from the store) instead of real lemon juice and zest. I also didn't use any parsley.

Enjoy!!

Brown Sugar Shortbread Cookies

This is the recipe (based on one found here on Epicurious) that started it all. Mom made it first and emailed it to us, after which Shauna and I both made it within 24 hours.

Ingredients
1 cup (2 sticks) unsalted butter, room temperature
1 cup (packed) golden brown sugar
2 cups all purpose flour
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
1 tablespoon sugar
1 teaspoon ground cinnamon

Directions

Preheat oven to 325°F. Lightly butter or spray with non-stick spray a 9-inch-square pan. Using electric mixer, beat 1 cup butter in large bowl until light and fluffy. Add brown sugar and beat well. Using rubber spatula, mix in flour, salt and vanilla. Dough will be crumbly. Press dough into prepared pan. Combine 1 tablespoon sugar and cinnamon in small bowl. Sprinkle cinnamon sugar over dough.

Bake until shortbread is brown, firm at edges and slightly soft in center, about 1 hour. The cinnamon will look very dark, but do not worry. Cool shortbread completely in pan on rack. Cut cookies like you would brownies. (Can be prepared 2 days ahead. Store in airtight container at room temperature.)

The recipe originally calls for use of a circular springform pan, which made my mom's cookies turn out to be extremely thin and too delicate. Shauna had similar bad luck with making this recipe in a 9" x 12" pan, so the square pan is the winner and what we recommend.