Bulgogi

Being an Army brat, I had the pleasure of many new experiences and becoming friends with a diverse group of people while growing up. My first best friend ever I met in Germany in the 1980s while in elementary school. Gina and I did everything together and stayed at each other's houses often. I made my nachos for her, and her mother, a Korean native, introduced me to many foods I'd never tried before. Gina and I reconnected in adulthood and remain friends to this day. For Thanksgiving 2016, Gina and her daughter came to visit me and my family. We had so much fun reminiscing and allowing our daughters the chance to get to know one another. One of my favorite activities was the cooking we did together... just like old times. I made Gina several dishes she had not tried before, and Gina made me bulgogi. Have you ever had bulgogi? It's a Korean dish made of thin, marinated slices of beef or pork grilled on a barbecue or on a stove-top griddle. It is also often stir-fried in a pan in home cooking. Sirloin, rib eye or brisket are frequently used cuts of beef for the dish. This dish was so delicious, and both my daughter and I loved it. This is Gina's recipe that she shared with me. You have to try this!

4 lbs rump roast (ask the store to shave it as thinly as possible)
1 entire bulb of garlic finely chopped
2 bunches of green onions sliced thin
2 large yellow onions chopped
3 green (red, yellow or orange) bell peppers chopped
4 large carrots finely peeled and sliced or a bag of julienne pre-cut matchstix size
1/2 cup of white sugar
1 entire bottle of low sodium soy sauce
1/2 bottle of sesame seed oil

2 Tbsp of fresh diced ginger or use the purée in a tube

1 Tbsp of black pepper

Start by chopping and prepping the bell pepper, onion, green onion, and carrots and garlic, if you're chopping those. I chose to use jarred garlic and the matchstix carrots.

Add the soy sauce and sesame oil to the meat.

Add the garlic, ginger, and sugar and mix into the meat.

Add the carrots, bell peppers, onion, and green onion and mix all of it together by hand (put on latex gloves) and be sure to separate the slices of meat to get all the flavors mixed in it.

Let it marinate for 30 minutes to overnight. The 4 lbs of meat will make enough to feed 6 people two times. I chose to bag and freeze mine. I got four quart-size freezer bags full of bulgogi, which feed my daughter and me twice. Be sure to freeze them flat. It's easier to store, and they thaws quicker. 

If you are pulling it out of the freezer, be sure to pull it the night before and thaw in fridge. When ready to cook, fry in a frying pan or wok on high heat. No extra oil is needed. At first it will be very liquidy... just continue to cook until some of the moisture cooks down.

Serve over jasmine rice and enjoy the aromatic, delicious yumminess!

Tuscan Bean Soup

I think we can just go ahead and agree that Italians really know how to cook. At least Italian food ranks really high around my house. And this spinoff of a minestrone is so hearty and comforting that you will not be disappointed if you decide to give it a try. I found the recipe on Pinterest as Easy Tuscan Bean Soup. It was very similar to a minestrone that I made, so I decided to try it. I altered it just a little bit by leaving out the celery, swapping out the diced tomatoes for a can of tomato sauce, adding kidney beans,  using more spices and garlic, and using a flavored chicken stock. However you decide to prepare it, you won't be disappointed!

2 Tbsps extra virgin olive oil
1 medium yellow onion, diced
2 medium carrots, diced
1 medium zucchini, diced
1 yellow summer squash, diced
8 cloves garlic, pressed
¼ tsp red pepper flakes
1/2-1 tsp dried or fresh thyme
½-1 tsp dried or fresh rosemary
1 quart vegetable (or chicken) broth (I used Tuscan flavored chicken broth)
2 (14 ounce) cans cannellini beans, drained and rinsed
1 (14 ounce) can kidney beans, drained and rinsed

1 (14 ounce) can Italian flat green beans, drained and rinsed
1 (15 ounce) can fire-roasted diced tomatoes

1 (15 ounce) can tomato sauce
3 cups chopped kale, ribs removed and rinsed, or spinach
2 tsps salt
1 tsp freshly ground black pepper
1 Tbsp white sugar
1 Tbsp white wine vinegar

Prepare your ingredients - once you get going you won't have time to stop and chop. Cut and rinse kale. Peel and chop squash, carrots, zucchini and onion. Chop or measure out spices, garlic, and salt and pepper. Open cans of beans and rinse.

Heat 2 Tbsps of olive oil in a 6-quart or larger Dutch oven over medium-high heat. Add the onions, carrots, zucchini, and squash.

Saute for 4 minutes. Add the garlic, red pepper flakes, thyme and rosemary. Cook 30 seconds. Stir in the broth, beans, and tomato sauce.

Bring the contents to a boil, then turn the heat down to low and add the chopped kale.

Cover the pot and simmer for 15-30 minutes. Use an immersion blender, or you can use the poor man's version - a masher lol - to partially puree the soup, leaving some chunks of beans and vegetables for texture.

Add the salt, pepper, sugar, and vinegar. Taste and adjust seasonings as needed. Serve topped with your favorite cheese. I used some samples I picked up at Publix, and they worked wonderfully. We also had some Rosemary flatbread with ours, and it was delicious! Feed your body and warm your soul with this wonderful, fulfilling meal.