Meatless Monday we are having Korean Rice Bowl- Bibimbap 비빔밥

Bibimbap 비빔밥 Korean Vegetables and Rice

Bibimbap 비빔밥 Korean Vegetables and Rice, Bibimbap in Korean is pronounced pibimp͈ap,  a signature Korean dish. The word means "mixed rice". Bibimbap is served as a bowl of warm rice topped with namul (seasoned vegetable side dishes) and gochujang (chili pepper paste). A raw or fried egg and sliced meat or tofu (usually beef) are common additions. The ingredients are stirred together thoroughly just before eating. It can be served either cold or hot. It is a great way to use up leftovers.

For our Bibimbap I have made Mullaengi Namul - Korean Seasoned Watercress and KoreanFermented Cabbage / White Cabbage Yangbaechu kimchi

top left Mullaengi Namul, top right shredded green onion,
bottom left Yangbaechu kimchi,bottom right pickled ginger

I served them over a wonderful nutty short grained Californian brown rice (a gift from my sister) and added some pickled ginger and shreds of green onions.

Left Dressed Bibimbap, Right Bibimbap stirred up
                                         ready to eat

As tonight is “Meatless Monday” I will forgo the beef and egg but feel free to put it in.

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Sunday Dinner

Tonight I made a wonderful Family Turkey Dinner
We had Roast Turkey from Frozen and gravy with steamed carrots and broccoli, cranberry jelly and mashed potatoes with watercress and green onions. Here's to turkey sandwiches and wonderful leftovers for tomorrow and maybe the next day. I love Leftovers.

Creamy Chicken Rotini in a Skillet

"A quick and easy one pan entrée"

Recipe By     :Ellen M. Ennis Davis
Serving Size  : 6    

  2        tablespoons  olive oil
  4        medium  boneless skinless chicken breast -- cut into 1-inch pieces
  1        medium  onion -- chopped
  2        tablespoons  Italian seasoning
  2        teaspoons  dried basil
  2        teaspoons  garlic powder
  1/4     teaspoon  freshly ground pepper
  2        tablespoons  dry skim milk
  2        tablespoons  cornstarch
  4        cups gluten free rotini
  4        cups  low sodium chicken broth
  1/2     cup  yogurt
  3        medium  green onions -- chopped

In 12-inch deep skillet with lid or dutch oven, heat oil over medium-high
heat. Add chicken pieces and onion; sprinkle with the garlic, Italian
seasoning, basil and pepper. Cook until chicken is cooked. about 5
minutes, stirring occasionally.

Sprinkle milk powder and cornstarch over the mixture and stir in.

Add Rotini and Chicken broth stir and bring to a boil. Reduce heat to low.
Cook covered for 30 minutes , stirring occasionally.

Remove from heat and stir in the yogurt and green onions.  

Let stand off heat for 10 minutes before serving

Source:
  "Pooka's What's for Dinner: Gluten Free with Attitude"

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Per Serving : 503 Calories; 8g Fat (14.9%
calories from fat); 53g Protein; 52g Carbohydrate; 2g Dietary Fiber; 94mg
Cholesterol; 477mg Sodium.  Exchanges: 3 Grain(Starch); 6 Lean Meat; 1/2
Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

Creamy Tuna Casserole (revised)

I published this back on  July 27, 2009 from an old recipe I had scrawled down in a Doctors office out of a magazine. Over the years it has developed and matured to the tastes of my family so here it is again with the revisions.

Creamy Tuna Casserole

Serves 8-10

Preheat Oven to 325°F

2 cups macaroni, gluten free 

2 tablespoons olive oil

2 cups sliced mushrooms
1 small onion, diced

4 cup fresh spinach, chopped*
2 cups sour cream, no fat

2 tablespoons corn starch

2 eggs

2 cans tuna in water, drained

1 pinch salt (to taste)
1 pinch pepper
1/2 cup mozzarella, shredded
1/2 cup cheddar cheese, shredded

Cook noodles as directed; drain. Sauté onions and mushrooms until lightly browned add the spinach cover and let steam to wilt the spinach about 3-4 minutes. Whisk  together sour cream, eggs and corn starch until smooth. Mix in half of each cheese, salt and pepper. Break tuna into flakes and add it to the sour cream mixture the add noodles, mushrooms, onion and spinach; mix lightly until blended. Scrape mixture into a greased 3 quart casserole. Bake covered at 325°F for 1 hr. Spread remaining cheese on top and return to the oven uncovered until cheese is bubbly, about 10 min. For best results let the casserole rest for 15-20 minutes so it has a chance to setup.

*note: you can use one package of frozen spinach but insure you thaw completely and squeeze the moisture out so you don’t make the casserole watery. You can also substitute the spinach with 1 cup frozen vegetables; peas etc. (thawed) and forgo the wilting just mix in with the tuna.

Chili Macaroni Casserole

Chili Macaroni Casserole

Servings: 6

Ingredients

4 -5 cups chili ( home-made or canned*) 
1 cup frozen corn (unthawed)
2 cups gf elbow macaroni 
2 cups cheddar cheese, shredded

Campbell's® Chunky® Homestyle Chili is Gluten Free see http://www.campbellsoup.ca/en-ca/eating-well/gluten-free  for more gluten free products from Campbell’s

Directions

1. Preheat oven to 350 degrees.
2. Mix corn into the chili
3. In medium saucepan, simmer chili until heated through.
4. Cook macaroni according to package directions; drain well and set aside.
5. Grease a deep 8-quart or similar casserole dish.
6. Spoon in 1/3 the chili, cover with half the cheese.
7. Spoon in the remaining chilli and top with 1/3 of the cheese.
8. Cover and bake 30 minutes. Remove cover sprinkle on remaining cheese and bake an additional 10 minutes or until cheese is bubbly.

One Skillet Spaghetti

 

This is a recipe is my interpretation of a recipe from Taste of Home. com  see original recipe @ One Skillet Spaghetti; offered by Joan Shew Chuk from St. Benedict, Saskatchewan

Joan says, "I call this medley my 'homemade Hamburger Helper”. Even the pasta cooks in the same pan."

4-6 Servings

Ingredients

3 tablespoons olive oil

1 pound lean ground beef

2 medium onions, chopped

1 green pepper chopped

1 teaspoon chili powder

1 teaspoon dried oregano

2 cloves garlic crushed and minced

1 package (7 ounces) brown rice spaghetti

1 can (28 ounces) diced tomatoes, undrained

1/2 tomato can of  water

1 cup mushrooms, sliced

Salt to taste

1 cup (4 ounces) shredded mozzarella cheese

1/3 (1 ounce) cup parmesan cheese, grated

Directions

In a large skillet with a lid (a dutch oven with lid would work well), heat the olive oil, cook beef, green peppers, onions, garlic and seasoning over medium heat until meat is no longer pink. Break Spaghetti in half and layer it over meat mixture. Sprinkle mushrooms over spaghetti then the can of tomatoes and water; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until the spaghetti is tender. Gently stir to disperse all the ingredients evenly, the pasta gives off some starch that will help tighten up the sauce when stirred. Sprinkle with cheese; cover and heat until melted. Uncover and let stand 10 minutes to avoid burns from the cheese and to tighten up sauce.

Green Kopytka (zielony kopytkam)

Kopytka (green potatoe dumpling)

Kopytka is small potato dumplings usually served as a side dish but I have used it as dumpling in my Barszcz.I added some of the beet greens to add a contrasting colour.

6 small potatoes (boil your potatoes with the skin on, then peel and run through a potato ricer)

1 cup glutinous rice flour (available in oriental dept.)
3/4 cup potato starch
1/4 cup corn starch
1/2 cup cooked spinach or beet greens
2 whole eggs, lightly beaten
salt

Boil your potatoes with the skin on, then peel and run through a potato ricer or mash until smooth.

Sift together dry ingredients. Squeeze water out of the greens, pat dry with kitchen towel and chop finely. Mix into dry ingredients

Mix eggs into potatoes, then with your hands mix in dry ingredients. Knead lightly and shape into a ball, let rest for 30 minutes. Shape small portions of the dough into long snakes. 

On a floured surface, cut snakes into small pieces. 

Place a few Kopytka in salted boiling water. As the Kopytka rise to the top of the pot, remove them with a slotted spoon. 

Repeat until all are cooked. You can sauté in butter with onion and top with shredded white cheddar or serve in a soup.