Korean Chicken Tacos

Adapted from Hankook Taqueria, Atlanta

Time: 30 minutes, plus 2 to 4 hours’ marinating

For marinating chicken:

1/4 cup Korean red pepper paste (gochujang, available in Korean markets)
1/4 cup white vinegar
1/4 cup sugar
2 tablespoons sesame oil
1 pound skinless, boneless chicken

For the vinaigrette:

1/4 cup soy sauce
1/4 cup white vinegar
1/4 cup sugar
1 tablespoons sesame oil
1 1/2 teaspoons hot red-pepper flakes

To serve:

3 leaves green leaf lettuce, shredded
1 cup shredded green Napa cabbage or other cabbage
1/2 cup diced Vidalia or other sweet onion
1/4 cup sliced scallions
2 tablespoons chopped cilantro
6 burrito-size or 12 taco-size flour tortillas
1/4 cup Monterey Jack cheese
6 lime wedges, for garnish

1. For marinating chicken: In a bowl (or sealable plastic bag) combine red pepper paste, vinegar, sugar and sesame oil. Add chicken and mix again. Cover (or seal) and refrigerate 2 to 4 hours.

2. For the vinaigrette: In a small mixing bowl, combine soy sauce, vinegar, sugar, sesame oil and pepper flakes. Whisk until well blended.

3. Prepare a grill or heat a large skillet. Grill or sauté chicken until golden brown on all sides and opaque in center; be careful not to overcook. Remove from heat and cut into 3/4-inch dice.

4. In a large mixing bowl, combine lettuce, cabbage, onion, scallions and cilantro. Toss with 2 tablespoons vinaigrette, or to taste. Place a tortilla on each of 6 serving plates. Place an equal portion of chicken on each tortilla, and top with a portion of salad. Sprinkle with cheese, garnish plate with a lime wedge.

Yield: 6 servings.

Jicama Salad with Lime Juice and Fresh Mint

Fiber-rich jicama is crunchy and refreshing; its texture is similar to an apple's.

Recipe and photo from Epicurious.

• 1 medium jicama (1 1/2-2 pounds), peeled and cut into 1/2-inch cubes
• 2 teaspoons extra-virgin olive oil
• 3 tablespoons fresh lime juice
• 3/4 teaspoon chipotle chile powder (or 1 1/2 teaspoons ancho chile powder)
• 1/2 teaspoon salt
• 25 fresh mint leaves, cut into thin strips
• 2 tablespoons queso añejo (or feta or goat cheese)

Combine jicama and oil in a bowl and toss well. Add lime juice, chile powder, and salt. Toss to coat. Divide salad among 4 small bowls, then sprinkle each with 1/4 of the mint and cheese right before serving.

Meatless Mondays

Here's a website I should be visiting often soon.

Mung Bean Salad With Corn and Basil

Here's a recipe from Apartment Therapy's Kitchn to try soon.

Serves 4-6

3/4 cup dried mung beans
2 large ears corn, kernels removed (about 2 cups)*
1 small red onion, diced (about 1/2 cup)
1 clove garlic, minced
1/2 cup basil leaves, chopped
1 tablespoon parsley, chopped
3 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
Kosher salt
Freshly ground black pepper

Pick over, rinse, and drain the mung beans. Place them in a bowl and cover completely with cold water. Set aside to soak overnight or at least 8 hours, then drain.

Bring a pot of water to a boil over high heat. Add the beans, let the water return to a boil, then reduce head to medium. Simmer until the beans are tender but not mushy, about 10-15 minutes. Drain the beans and let them cool.

In a large bowl, whisk together the oil and vinegar. Add the beans, corn kernels, onion, garlic, basil, and parsley, and toss to coat. Season to taste with salt and pepper.

Serve at room temperature or chilled.

*Note: We like the fresh crispness of raw corn kernels, but if you prefer them less starchy, you can cook the corn cobs in boiling water for a minute or two, and then plunge them into cold water before scraping off the kernels. Or try grilled corn!

Chicken Noodle Soup

I love this simple chicken soup recipe by Ina Garten from Barefoot Contessa at Home.

1 whole (2 split) chicken breasts, bone in, skin on
olive oil
kosher salt
freshly ground black pepper
2 quarts homemade chicken stock (8 cups)
1 cup medium-diced celery (2 stalks)
1 cup medium diced carrots (3 carrots)
2 cups wide egg noodles
1/4 cup chopped fresh parsley

Preheat oven to 350 degrees.

Place the chicken breast on a sheet pan and rub the skin with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until cooked through. When cool enough to handle, remove the meat from the bones, discard the skin, and shred or dice the chicken meat.
Bring the chicken stock to a simmer in a large pot and add celery, carrots, and noodles. Simmer uncovered for about 10 minutes, until the noodles are cooked. Add the cooked chicken meat and parsley and heat through.
Season to taste and serve.

Spicy Quinoa, Cucumber and Tomato Salad

By MARTHA ROSE SHULMAN

This refreshing summer salad can sit in the refrigerator for a few hours without deteriorating, so it makes a great choice for bringing to work or to a summer picnic.

1 cup quinoa

3 cups water

Salt to taste

2 cups diced cucumber

1 small red onion, finely minced (optional)

2 cups finely diced tomatoes

1 to 2 jalapeño or serrano peppers (to taste), seeded if desired and finely chopped

1/2 cup chopped cilantro, plus several sprigs for garnish

2 tablespoons fresh lime juice

1 tablespoon red wine vinegar or sherry vinegar

3 tablespoons extra virgin olive oil

1 avocado, sliced, for garnish

1. Place the quinoa in a bowl, and cover with cold water. Let sit for five minutes. Drain through a strainer, and rinse until the water runs clear. Bring the 3 cups water to a boil in a medium saucepan. Add salt (1/2 to 3/4 teaspoon) and the quinoa. Bring back to a boil, and reduce the heat to low. Cover and simmer 15 minutes or until the quinoa is tender and translucent; each grain should have a little thread. Drain off the water in the pan through a strainer, and return the quinoa to the pan. Cover the pan with a clean dishtowel, replace the lid and allow to sit for 10 minutes. If making for the freezer, uncover and allow to cool, then place in plastic bags. Flatten the bags and seal.

2. Meanwhile, place the finely diced cucumber in a colander, and sprinkle with salt. Toss and allow to sit for 15 minutes. Rinse the cucumber with cold water, and drain on paper towels. If using the onion, place in a bowl and cover with cold water. Let sit for five minutes, then drain, rinse with cold water and drain on paper towels.

3. Combine the tomatoes, chiles, cilantro, vinegar, lime juice and olive oil in a bowl. Add the cucumber and onion, season to taste with salt, and add the quinoa and cilantro. Toss together, and taste and adjust seasonings. Serve garnished with sliced avocado and cilantro sprigs.

Yield: Serves six.

Luscious Tofu

This recipe from the Inquirer combines the unique taste of mayonnaise and soy sauce, flavored with calamansi juice and made spicy with green finger pepper.

2 blocks of tofu
5 onions (chopped)
6 pcs green finger pepper (finger chili), sliced
1 pouch mayonnaise
½ c soy sauce
3 tbsp cooking oil
3 tbsp calamansi juice

1. CHOP tofu into small squares.

2. HEAT water and blanch tofu for three minutes. Drain well.

3. HEAT oil then gently put tofu.

4. ADD finger chili, onions, calamansi juice and mayonnaise.

5. ADD soy sauce and mix well. Serve warm.

Going Vegetarian

If you want to go vegetarian, here's the link to the Vegetarian Starter Kit and the Vegetarian Produce Storage Guide from Vegetarian Times.

Sweet Tapioca Soup with Honeydew

This lightly sweet dessert can be made with other soft, blendable fruits such as watermelon, mangoes, berries, peaches, or pears. Recipe adapted from Tassajara Dinners & Desserts by Dale and Melissa Kent.

Serves 8

• 1/4 cup small pearl tapioca
• 2 cups coconut milk
• 4 Tbs. sugar
• 1 cup low-fat milk
• 1 large, ripe honeydew melon, cut into chunks

1. Soak tapioca in 1 cup water 45 minutes. Drain tapioca, and combine with coconut milk and sugar in medium saucepan. Heat over medium heat 5 to 7 minutes, or until mixture begins to thicken. Pour in milk, remove from heat, and cover with plastic wrap. Allow mixture to cool.

2. Purée honeydew chunks in food processor, or chop very fine. Combine honeydew with tapioca mixture; chill.

Rice Salad Primavera

I haven't tried eating rice as a salad, so this should be interesting.

This picnic salad is a medley of rice, vegetables, and tofu that's a meal in itself. Because there's no mayonnaise in it, there's little risk of it spoiling on a hot day, though it should be kept as cool as possible. The rice will absorb more moisture when the salad is chilled, so you may have to adjust seasonings and add a drop of vinegar or olive oil before serving.

Serves 8

• 1 cup basmati rice
• 1 8-oz. pkg. baked flavored tofu, diced
• 2 cups cherry tomatoes, sliced
• 4 green onions, chopped (1/2 cup)
• 1/2 orange bell pepper, chopped (1/2 cup)
• 1 small cucumber, peeled, quartered, and sliced (1/2 cup)
• 1 small yellow squash, diced (1/2 cup)
• 2 Tbs. red wine vinegar
• 2 Tbs. Dijon mustard
• 1/3 cup olive oil

1. Bring rice and 2 cups water to a boil in covered saucepan. Reduce heat to medium-low, and simmer 15 minutes, or until rice is tender and has absorbed all water. Cool. Transfer to large bowl.

2. Stir tofu, tomatoes, green onions, bell pepper, cucumber, and squash into rice.

3. Whisk together vinegar and mustard in small bowl. Whisk in oil until mixture forms smooth sauce. Season with salt and pepper, if desired.

4. Stir vinaigrette mixture into rice mixture. Chill well before serving.

Chewy Picnic Brownies

Using cocoa powder and semisweet chocolate allowed us to cut back on the traditional high-fat, high-sugar ingredient quantities in brownies and still have a satisfyingly chewy, chocolaty dessert.

Photo and recipe from Vegetarian Times

Makes 16 brownies

• 1 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 tsp. baking powder
• 1/2 tsp. salt
• 6 oz. semisweet or bittersweet chocolate
• 6 oz. (1 1/2 sticks) nonhydrogenated margarine or butter, cut into
• small pieces
• 1 1/2 cups light brown sugar
• 3 large eggs, beaten

1. Whisk together flour, cocoa powder, baking powder, and salt in large bowl. Preheat oven to 325°F. Coat 9-inch square baking pan with cooking spray.

2. Melt chocolate and margarine in double boiler. Remove from heat, and whisk until smooth.

3. Stir brown sugar into chocolate-butter mixture. Stir in dry ingredients. Fold in beaten eggs. Spread in prepared baking pan, and bake 25 to 30 minutes, or until brownies look set, but still soft in center. Cool. Slice into squares.

Best-of-Summer-Fruit Salad

Tossing fruit in a lemon-infused syrup lightly sweetens it and keeps it from browning once it's cut and stirred into a salad. Feel free to substitute whatever fruit you may have on hand for the choices here. If you plan to use bananas, though, do not add them until just before you're ready to serve the dish.

Recipe and photo from Vegetarian Times

Serves 8

• 1/3 cup sugar or 1/4 cup agave nectar
• 1/4 cup fresh mint or lemon verbena leaves
• 2 Tbs. lemon or lime juice
• 2 cups seedless grapes, halved
• 2 peaches or nectarines, cut into 11/2-inch pieces
• 1 cup sliced strawberries or whole raspberries
• 1 cup blueberries

1. Bring sugar and 1/2 cup water to a boil in saucepan. Simmer 2 minutes. Remove from heat, and stir in mint and lemon juice. Steep 15 minutes. Strain out mint.

2. Combine grapes, peaches, strawberries, and blueberries in large bowl. Stir in sugar syrup. Cover, and chill 2 hours, or overnight.

Tangy Marinated Vegetables

Summer means picnics, and the following recipes from Vegetarian Times are great dishes for a day at the beach.

This is a beautiful take-along side dish when made in and served out of a 1-quart canning jar. Eat these veggies with your fingers to satisfy a picnic craving for something salty and crunchy—without resorting to a bag of chips.

Recipe and photo from Vegetarian Times

Serves 8

Marinade

• 1/2 cup vegetable oil
• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 2 Tbs. dried oregano
• 2 Tbs. dried basil
• 2 Tbs. dried parsley
• 1/2 tsp. red pepper flakes

Vegetables

• 2 cups broccoli florets
• 1 cup carrot sticks or baby carrots
• 1 cup small button mushrooms, halved

To make Marinade:

1. Whisk together all ingredients in large bowl.

2. Pour Marinade into 1-quart canning jar with lid or large resealable plastic bag. Add all Vegetables, and shake to coat.

3. Refrigerate 4 hours, or overnight, shaking mixture occasionally. Enjoy straight out of jar, like pickles.

Creamy Braised Brussel Sprouts

I am still not giving up on Brussels sprouts. Here's a recipe from All About Braising.

I know that not everyone adores Brussels sprouts, but I'm convinced that it's only because they don't know how to prepare them. When they are left whole and steamed or boiled, the strong taste of the sprouts can be too much for all but the most die-hard cabbage fans. The key to cooking Brussels sprouts is to chop them into small pieces so they release their pungency. Only then does the earthy, sweet essence of these little gems emerge. Using heavy cream as the braising liquid brings out their inherent sweetness even more, and the cream itself reduces into a thick, ivory-colored glaze that coats the sprouts. I've even served this to devout Brussels sprout haters and listened to them rave.

Brussels sprouts appear in the markets in late fall and winter, making this an ideal holiday dish. If you'd like to dress it up a bit, sprinkle on a handful of toasted hazelnuts or crisp bits of crumbled bacon.

These can be prepared a couple of hours ahead up to step 3. Just leave the pan covered and out of the way at room temperature. To finish, remove the lid and heat over medium till warm, then add the lemon juice and season to taste. The cream will have thickened up by itself and you won't need to boil it to do so.

1 lb Brussels sprouts
3 tablespoons unsalted butter
Coarse salt and freshly ground white pepper
1 cup heavy cream
1/2 lemon

1. Trimming the Brussels sprouts: Trim the very base of each sprout with a sharp paring knife and then peel off any ragged outer leaves. Cut the Brussels sprouts through the core into halves. If the sprouts are large, cut each half into thirds, or if they're smallish, cut each half again in half to make quarters. Ultimately, you want little wedges that are no more than 1/2-inch across.
2. Browning the Brussels sprouts: Melt the butter in a large skillet (12-inch) over medium-high heat. When the foaming stops, add the Brussels sprouts and season with salt and white pepper. Cook, stirring occasionally, until the sprouts begin to brown in spots, about 5 minutes.
3. The braise: Pour in the cream, stir, cover, and reduce to a slow simmer. Braise over low heat until the sprouts are tender enough to be pierced easily with the tip of a sharp knife, 30 to 35 minutes. The cream will have reduced some and turned a fawn color.
4. The finish: Remove the cover, stir in a generous squeeze of lemon juice, and taste for seasoning. Let simmer, uncovered, for just a few minutes to thicken the cream to a glaze that coats the sprouts. Serve hot or warm.