Korean Beef Bowl

This is the Korean Beef Bowl from Damn Delicious that Jeremy and Jackie found.

INGREDIENTS:

1/4 cup brown sugar, packed
1/4 cup reduced sodium soy sauce
2 teaspoons sesame oil
1/2 teaspoon crushed red-pepper flakes, or more to taste
1/4 teaspoon ground ginger
1 tablespoon vegetable oil
3 cloves garlic, minced
1 pound ground beef
2 green onions, thinly sliced
1/4 teaspoon sesame seeds

DIRECTIONS:

In a small bowl, whisk together brown sugar, soy sauce, sesame oil, red pepper flakes and ginger.
Heat vegetable oil in a large skillet over medium high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
Stir in soy sauce mixture and green onions until well combined, allowing to simmer until heated through, about 2 minutes.
Serve immediately, garnished with green onion and sesame seeds, if desired.

Nikki's Chili

In a large soup pot:

2 Tbsp canola oil (butter if not going dairy free)
3 cloves garlic
1 large sweet onion

Saute until the onion is beginning to become transparent.
Then add:

1 can diced tomatoes with juice
1-2 cups of pre-cooked ground beef
1 can tomato paste
1 can water
1 can kidney beans
1 can pinto beans

In separate cup: stir 1/4 cup harina masa (corn flour) into 1/2 cup of water. Then add to pot.

Add water, if too thick. Add more corn flour if too runny.

1/4 cup brown sugar
1 Tbsp oregano
1 Tbsp ground cumin
2-3 Tbsp chili powder*
1/2-1 tsp cayenne pepper*
1 tsp salt
1/2 tsp pepper

*Add more for extra spice. Can also add chipotle chili powder for a little different flavor and spice.

Let simmer for 1-2 hours. 6-8 large servings. Tastes delicious with cornbread!

-Nikki

Taco Pasta

1 pound ground beef or turkey
8-12 ounces medium pasta shells or other small dry pasta shapes
1 small onion, chopped (about 1 cup)
1 clove garlic, minced
1 (14 oz.) can diced tomatoes with mild green chilies, drained (if making this for kids you might want to use just plain diced tomatoes)
1 packet (4 tablespoons) taco seasoning
3 ounces cream cheese
1/2 cup sour cream
1/4 cup chopped cilantro
Salt and pepper

Bring a large pot of water to boil. Cook pasta according to the package directions. Drain, reserving 1/2 cup of pasta water. Set aside.

Meanwhile, in a large skillet or sauté pan, cook the ground meat over medium-high heat until no longer pink. A few minutes before the meat is cooked through, add the chopped onion to the skillet. Once the meat is cooked through, mix in the garlic and cook until fragrant, about 30 seconds. Add in the diced tomatoes and taco seasoning and let simmer over medium heat for about 3-5 minutes.

Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste. Simmer over medium-low heat 3-5 minutes to reduce the sauce a bit if it is still too thin.

Toss in the cilantro right before serving for some fresh color and flavor. Serve with a green salad.

From Fake Ginger

To make it easier, I have ziploc bags with pre-cooked and seasoned taco meat in the freezer. I also don't usually have sour cream on-hand. While I thaw the meat and boil the pasta, I saute the onion and garlic, then add tomatoes 6 oz of cream cheese and pre-cooked meat. Then add the pasta when it's done. This shortens prep and cook time a lot: it only takes maybe 5 minutes of chopping and 10-15 minutes of cooking (depending on what type of pasta you use). 

*Dairy-free- don't add sour cream or cream cheese to the whole dish, wait and add to individual bowls. It will be spicier without the sour cream/cream cheese.
**Taco seasoning most likely contains soy.

Navajo Tacos

FRY BREAD
2 cups flour
1 tbsp baking powder
1 tsp salt
3-4 tbsp sugar
1 cup milk
Oil for frying

TOPPINGS
1 pound ground beef
1 pkg taco seasoning
shredded cheese
beans
salsa
lettuce
tomatoes
sour cream

Mix the fry bread ingredients, knead until smooth (at least 5 minutes). Can refrigerate to use later. The fry bread feels less dense if you let it raise for an hour or so before frying but you don't have to.

Heat oil in a pan (enough oil to cover about half of the dough). Break dough into six pieces and roll to about ¼ thick. Fry dough in oil until golden on both sides. Drain on paper towels.

Top fry bread with beans, beef, lettuce, cheese, etc. Or for dessert, top the fry bread with honey butter.

Stuffed Bell Peppers

Sauté in 3 Tbs of oil:
-½ onion
-3 mushrooms
-1 clove garlic
-½ lb of cooked ground beef
-2 diced tomatoes (can used canned)

Add: parsley leaves, onion, garlic, chili powder, cumin, salt and pepper, hot sauce

After adding spices, add:
-8 oz cream cheese
-½ cup bread crumbs (2-3 slices)

Place in 2-4 red bell peppers (or orange or yellow... green isn't nearly as good), with a slice of pepper jack cheese on top (if desired). Bake in cake pan with a little bit of water in the bottom @ 375-400 F (depending on how hot your oven is) for 15 minutes. (Extra filling is good over baked potatoes too for another meal.)
           -Nikki Adams