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My adventure's in feeding my family

Korean-Style Steaks with Spicy Cilantro Sauce November 24, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

I just love steak. Seriously, I would eat it every day if it were healthy to do so. Everything that this recipe called for I had around the house. It is fresh and spicy and I liked it.


  • 3/4 cup plus 3 tablespoons soy sauce
  • 1/4 cup medium-dry sherry
  • 3 tablespoons sugar
  • 1 1/2 tablespoons plus 1 1/2 teaspoons minced garlic
  • 1 tablespoon plus 1/2 teaspoon Asian sesame oil
  • 1 teaspoon dried hot red pepper flakes
  • 6 (1-inch-thick) boneless beef top loin (strip) steaks, about 3/4 pound each
  • 3/4 cup chopped fresh cilantro (including roots and stems)
  • 1/3 cup vegetable oil
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon minced seeded fresh habanero or serrano chile (optional)
  • 1 (4-inch-long) fresh hot red chile, chopped (optional)




Stir together 3/4 cup soy sauce, sherry, sugar, 1 1/2 tablespoons garlic, 1 tablespoon sesame oil, and red pepper flakes in a 13 by 9 by 2-inch baking dish until sugar is dissolved, then add steaks, turning to coat. Marinate steaks, turning once, for 1 hour.


While the steaks marinate, mix together cilantro, vegetable oil, lime juice, remaining 3 tablespoons soy sauce, remaining 1 1/2 teaspoons garlic, remaining 1/2 teaspoon sesame oil, and chile if using. Set aside.


Heat grill to high heat, and when ready, grill steaks 3 to 4 minutes per each side for medium-rare. Transfer steaks to a cutting board and let stand for 5 minutes. Slice crosswise into 3/4-inch-thick slices and then top with some sauce. Serve remaining sauce on the side.

Squash Gnocchi With Meat Sauce November 22, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

I have been wanting to make this recipe for a while but wanted to wait until squash was in season. It was very tasty but the gnocchi was not my favorite.


For the Meat Sauce

  • 12 lb. ground beef
  • 12 lb. ground pork
  • 2 tbsp. extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 1 large onion, peeled and finely chopped
  • 1 (28-oz.) can peeled whole plum tomatoes, chopped

For the Gnocchi

  • 1 small butternut squash, quartered lengthwise, seeds removed
  • 2 eggs
  • Salt
  • 1 cup flour

IMG_2206 IMG_2207



For the meat sauce: Brown beef and pork in 1 tbsp. of the oil in a medium skillet over medium heat, using the back of a wooden spoon to break meat up. Season to taste with salt and pepper. Meanwhile, cook onions in remaining 1 tbsp. oil in another medium skillet over medium heat until soft and golden, about 20 minutes, then stir in tomatoes and their juices. Reduce heat to low and simmer, uncovered, stirring occasionally, until sauce thickens. Drain fat from meat, then add meat to tomato sauce. Adjust seasoning, then set aside.
For the gnocchi: Preheat oven to 350°. Put squash in a baking pan, cover with foil, and bake until soft, about 1 hour. Remove from oven and, when cool enough to handle, scoop out the flesh into a strainer, then press out as much liquid as you can. Transfer to a large bowl, add eggs, and mash together with a potato masher. Season to taste with salt, then work in flour to form a thick, soft dough.
Bring a large pot of salted water to a gentle boil over medium-high heat. Using 2 tablespoons (1 to scoop, the other to push batter off spoon), drop spoonfuls of batter into water. (If gnocchi fall apart, skim pieces out of water, add a little flour to batter, and try again.) Cook until gnocchi have risen to surface and simmered for 1-2 minutes. Transfer with a slotted spoon to a warm platter. Continue until all batter has been used. Spoon warm sauce over gnocchi.

Tunisian Meatballs November 20, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

I am actually surprised at how much I enjoyed this recipe. The spices were the perfect mix giving it an exotic flavor without being too “out there.”



  • 2 tablespoons olive oil
  • 1 1/2 cups finely diced onions
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • A 1-inch piece of cinnamon stick
  • Large pinch of saffron, crumbled
  • Salt and pepper
  • 3 cups chicken broth, vegetable broth, or water


  • 1 1/2 cups cubed day-old firm white bread
  • 1 cup milk
  • 1 pound ground beef or lamb
  • 1 large egg, beaten
  • 4 garlic cloves, minced
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons paprika
  • 1 teaspoon ground ginger
  • 1 teaspoon turmeric
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground coriander
  • 1/8 teaspoon grated nutmeg
  • 2 tablespoons chopped parsley, plus 1 tablespoon for garnish
  • 2 tablespoons chopped cilantro, plus 1 tablespoon for garnish
  • 2 tablespoons finely chopped scallions, plus 1 tablespoon for garnish
  • All-purpose flour for dusting
  • Olive or vegetable oil for shallow-frying


  • 1 cup giant couscous, medium couscous, or m’hamsa
  • 2 tablespoons butter
  • 1/2 cup golden raisins, soaked in hot water until softened, then drained
  • Salt
  • 1/4 teaspoon ground cinnamon




To make the sauce, heat the oil in a wide heavy saucepan over medium-high heat. Add the onions and cook, without browning, until softened, about 5 minutes. Add the garlic, tomato paste, cinnamon stick, and saffron and stir well to incorporate. Season generously with salt and pepper and allow to sizzle for 1 minute. Add the broth, bring to a simmer, and simmer gently for 10 minutes. Remove from the heat. The sauce can be made up to a day in advance and refrigerated.


To make the meatballs, Put the bread cubes and milk in a small bowl and let the bread soak until softened, about 5 minutes, then squeeze dry and transfer to a medium bowl.


Add the ground meat to the bread and mix gently with your hands, then add the egg, garlic, salt, pepper, paprika, ginger, turmeric, cumin, cayenne, cloves, coriander, and nutmeg, and mix well to distribute the seasonings. Add 2 tablespoons each of the parsley, cilantro, and scallions and knead for a minute. The meat mixture can be prepared up to a day in advance and refrigerated.


With your hands, roll the meat mixture into small balls about the size of a quarter. Dust lightly with flour. Heat 1/4 inch of oil in a wide heavy skillet over medium-high heat. Fry the meatballs, turning once, until barely browned, about 2 minutes per side. Drain and blot on paper towels.


Add the meatballs to the sauce, bring to a simmer over medium heat, cover, and cook for about 20 minutes, until the sauce has thickened slightly and the meatballs are tender. Taste the sauce and adjust the seasoning, adding salt or cayenne as necessary.


Meanwhile, cook the couscous according to the package directions, then fluff gently and stir in the butter and raisins. Season with salt and the cinnamon and toss well.


Spoon the couscous into shallow bowls and top with the meatballs and plenty of sauce. Garnish with the remaining parsley, cilantro, and scallions.


Note: Regarding the browning of the meatballs, dusting them in flour before lightly frying helps keep them tender and thickens the sauce, but they can be browned without flour if desired. Or, instead of frying, they can be briefly broiled before simmering. And if you don’t want the sauce, just finish the cooking in the skillet and serve the panfried meatballs crisp and hot.

Warm Goat Cheese Dip w/ Artichokes and Roasted Tomatoes November 18, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

I had extra goat cheese laying around and tomatoes that needed to be used up so I threw this together. I wouldn’t recommend using marinated artichokes because the flavor is overpowering.


  • 1 pint grape or cherry tomatoes, halved
  • 1 tsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1/2 tsp balsamic vinegar
  • 10 oz goat cheese
  • 4 oz cream cheese
  • 1/3 c artichoke hearts, drained
  • 1/4 c freshly grated parmesan (optional)




Preheat oven to 400. Spread halved tomatoes on the bottom of a glass baking dish, and drizzle with the olive oil. Sprinkle with 1/8 tsp each salt and pepper, and toss with your hands until the oil is distributed. Place in hot oven and roast until tomatoes are blistered and bubbling and slightly brown along the edges. Remove from oven and, while hot, drizzle balsamic vinegar over the tomatoes. Mix with a spoon, and set aside to cool.

In a food processor (I use my mini), put the cheeses, the drained artichoke hearts, and the rest of the salt and pepper. Blend for a few seconds until the mixture is mostly smooth and has taken on a whipped appearance. A few chunks here and there is ok. Spoon the cheese mixture into an oven-safe bowl, or several small ramekins.

When tomatoes are cool enough to handle, remove them to a large cutting board, and coarsely chop. Spread a layer of the tomatoes over the cheese mixture, and top with freshly grated parmesan if desired.

Return the bowl (or ramekins) to the oven for 10-15 minutes until cheese is bubbly. Serve with toasted baguette slices, or whatever you have on hand!



Curried Pork Noodles November 16, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

So I had half a pound of ground pork leftover from a previous recipe so I decided to make this. It was super yummy! If I ever happen to have ground pork laying around I would make it again!


  • 7 to 8 ounces dried thin rice noodles
  • 2 tablespoons vegetable oil, divided
  • 1 pound ground pork
  • 3 garlic cloves, minced
  • 1 small fresh chili, deseeded and minced
  • 1/2 cup chopped onion
  • 1 large red bell pepper, cut into strips
  • 2 tablespoons Madras or other curry powder
  • 3 tablespoons Asian fish sauce
  • 3/4 cup coarsely chopped cilantro
  • 3/4 cup coarsely chopped basil




Cover the rice noodles in boiling water and soak until soft but not mushy, 7 to 10 minutes. Reserve 1/4 cup of the soaking water, drain, and transfer to a bowl.

In the meantime, cook the pork, garlic, and chili in 1 tablespoon of the oil over medium-high heat in a wok or large skillet, breaking up any chunks, until just cooked through (a little pink is okay as it will cook through later). Remove with a slotted spoon to a small bowl.

Add the remaining oil in the skillet or wok over medium-high heat and add the pepper strips. Cook for 1 minute, then add the onion. Continue cooking until the pepper is almost tender but with a little crunch and the onion is golden, an additional 2 to 3 minutes.

Add the reserved pork along with the curry powder. Cook, stirring often, for 1 minute then stir in the reserve noodle-soaking water. Add the drained noodles along with the fish sauce and herbs. Toss well to combine and serve with more fish sauce, if desired.



Autumn’s Harvest Stew November 14, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

A stew with Brussels sprouts in it? I love them but they can be over powering but the flavors in this recipe were awesome. It also heated up really well.


  • 2 pound good-quality stewing steak
  • 1 large onion
  • 1 large carrot
  • 2 large potatoes
  • 2 garlic cloves
  • 1 medium parsnip
  • 1 small pumpkin
  • 3 cups beef broth
  • sprinkling dried thyme
  • 15 brussels sprouts
  • salt and pepper
  • 2 tbsp all-purpose flour
  • 1/2 tsp mustard powder
  • 1/2 tsp sweet paprika powder
  • 1/4 tsp black pepper
  • 1/8 tsp nutmeg
  • 1/2 tsp salt
  • 2 bay leaves
  • butter or oil


Combine the flour with the paprika powder, mustard powder, 1/2 tsp salt, pepper and nutmeg.

Either mince the onions or, like me, turn them into quart-rings. Grate the garlic.

Cut the beef in chunks and don’t make them too small. Sprinkle the seasoned flour mix all over.

Heat some butter or oil, whatever you prefer, and quickly brown the beef cubes. Transfer them to a plate and cover with aluminum foil to keep them warm.

Don’t overcrowd the pan, brown the beef cubes in small batches.

Sauté the onion for 4 minutes. Add the garlic and give it another minute.

Put the meat back in with the onions and pour in the beef broth.

Add the bay leaves.

Pop the lid on, bring it up to a boil and simmer the beef for 2 to 2 and a half hours.

After almost 2 hours you clean up the sprouts and peel the carrot, parsnip, potatoes and pumpkin. Chop it all in equal bit-sized pieces.

In with the vegetables. Mix it all up.

Season with a pinch of salt (be moderate, you can add more later), dried thyme and pepper.

Bring it back to a boil and simmer the stew for about 30 minutes, until the vegetables are tender. Stir now and then.

Discard the bay leaves and taste to check the seasoning. Adjust when needed.



Harissa-Pancetta Breakfast Pizza November 12, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

I made this for breakfast today and boy was it tasty. I am also shocked how easy the dough was to make! I am not a baker so I haven’t made dough from scratch in a long long time.


  • 1 cup warm water (between 110°F and 115°F)
  • 1 teaspoon active dry yeast (about half of a 1/4-ounce packet)
  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons granulated sugar
  • 1/4 teaspoon fine salt, plus more for seasoning
  • 1 tablespoon extra-virgin olive oil, plus about 1/4 cup more for oiling the bowl and the baking sheets and for drizzling on the pizzas
  • 6 ounces thinly sliced pancetta
  • 4 tablespoons harissa
  • 2 cups shredded, partially skim mozzarella (about 6 ounces)
  • 4 large eggs
  • 4 scallions, thinly sliced
  • Freshly ground black pepper




Place the water in the bowl of a stand mixer fitted with a hook attachment, sprinkle the yeast on top, and let it rest until the mixture is bubbling, about 10 minutes. Meanwhile, place the flour, sugar, and measured salt in a medium bowl and whisk to combine.

When the yeast mixture is ready, add the flour mixture and 1 tablespoon of the olive oil and mix on low speed until the flour is moistened and the dough starts to come together, about 2 minutes. Increase the speed to medium and mix until the dough is smooth and stretches 3 to 4 inches without breaking, about 8 to 10 minutes. Meanwhile, coat a large bowl with oil.

Transfer the dough to the oiled bowl, cover with a damp towel or plastic wrap, and set in a warm place until doubled in size, about 1 hour. (Alternatively, let the dough rise in the refrigerator, covered, for up to 2 days.)

Meanwhile, heat the oven to 450°F and arrange one rack in the middle and another rack in the lower third of the oven.

Place the pancetta in a single layer on two baking sheets and bake one sheet on each rack, rotating the sheets halfway through the cooking time, until the pancetta is browned and crispy, about 15 minutes. Remove the pancetta to several sheets of paper towels and let drain briefly. When it’s cooled, break it into small pieces and place in a small bowl; set aside. Wash the baking sheets and return them to the oven (one on each rack) to heat, at least 10 minutes, while preparing the dough.

Once the dough has risen, punch it down and turn it out onto a lightly oiled surface. Divide it into 4 equal pieces and cover with plastic wrap. Shape 2 of the pieces into 7-inch rounds. Remove the hot baking sheet from the middle rack (leave the other one in the oven) and drizzle with olive oil. Carefully place the rounds side by side on the baking sheet, not touching each other. Evenly spread 1 tablespoon of the harissa on each round, then scatter a quarter of the cheese and a quarter of the reserved pancetta over each. Bake on the middle rack until the dough just starts to puff and is barely golden in a few spots, about 5 minutes.

Remove the pizzas from the oven, carefully crack an egg into the center of each, and drizzle with about 1 to 2 teaspoons olive oil. Return the baking sheet to the middle rack and bake until the pizza crusts are crisp and browned and the egg whites are set, about 7 minutes. Remove from the oven and sprinkle each with a quarter of the scallions. Season with salt and pepper if desired. Serve immediately.




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