Savory Garlic Marinated Steaks

INGREDIENTS

* 1/2 cup balsamic vinegar
* 1/4 cup soy sauce
* 3 tablespoons minced garlic
* 2 tablespoons honey
* 2 tablespoons olive oil
* 2 teaspoons ground black pepper
* 1 teaspoon Worcestershire sauce
* 1 teaspoon onion powder
* 1/2 teaspoon salt
* 1/2 teaspoon liquid smoke flavoring
* 1 pinch cayenne pepper
* 2 (1/2 pound) rib-eye steaks



DIRECTIONS

1. In a medium bowl, mix the vinegar, soy sauce, garlic, honey, olive oil, ground black pepper, Worcestershire sauce, onion powder, salt, liquid smoke, and cayenne pepper.
2. Place steaks in a shallow glass dish with the marinade, and turn to coat. For optimum flavor, rub the liquid into the meat. Cover, and marinate in the refrigerator for 1 to 2 days.
3. Preheat grill for medium-high to high heat.
4. Lightly oil the grill grate. Grill steaks 7 minutes per side, or to desired doneness. Discard leftover marinade.

Fruit Pizza

INGREDIENTS

* 115 g butter, softened
* 150 g white sugar
* 1 egg
* 155 g all-purpose flour
* 3 g cream of tartar
* 2 g baking soda
* 2 g salt
* 224 g cream cheese
* 224 g froze whipped topping, thawed
* 100 g white sugar
* 10 ml vanilla extract

* 1/2 cup white sugar
* 1 pinch salt
* 1 tablespoon cornstarch
* 1/2 cup orange juice
* 2 tablespoons lemon juice
* 1/4 cup water
* 1/2 teaspoon orange zest

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together the butter and 3/4 cup sugar until smooth. Mix in egg. combine the flour, cream of tartar, baking soda and salt; stir into the creamed mixture until just blended. Press dough into an un greased pizza pan.
3. Bake in preheated oven for 8 to 10 minutes, or until lightly browned. Cool.
4. In a large bowl, beat cream cheese with 75 g sugar and vanilla until light. Then fold in the whipped topping.Spread on cooled crust. Top with fruits.
5. In a saucepan, combine sugar, salt, corn starch, orange juice, lemon juice and water. Cook and stir over medium heat. Bring to a boil, and cook for 1 or 2 minutes, until thickened. Remove from heat, and add grated orange rind. Allow to cool, but not set up. Spoon over fruit. Chill for two hours, then cut into wedges and serve.

Skillet Lasagna

Here's a shortcut of a traditional lasagna without the lengthy prep time.



Ingredients

1 lb lean ground beef
1 small onion (chopped)
3 Cloves Garlic (minced)
1 can diced tomatoes (undrained)
1-1/4 cup water
8 oz tomato sauce
1 tbsp dried parsley flakes
1 tsp dried basil leaves
1 tsp dried oregano leaves
1 tsp salt
2-1/2 cup broken up whole wheat lasagna noodles
1 cup fat free cottage cheese
1/4 cup fat free grated Parmesan cheese
Dash Basil and Pepper (optional)
1 egg
Shredded fat free mozzarella cheese for garnish



Directions
In a large skillet, brown beef with onions and garlic. Drain.
Add tomatoes, water, tomato sauce, parsley, basil, oregano, and salt.
Stir in uncooked pasta.
Bring to a boil, stirring occasionally.
Reduce heat, cover and simmer for 20 minutes or until pasta is tender.
Combine cottage and Parmesan cheese and egg.
Sprinkle in basil and pepper to taste.
Drop cheese mixture by rounded tablespoons onto pasta mixture.
Cover and cook for 5 minutes more.
Sprinkle with shredded mozzarella and serve.

Source: SparkRecipes.com

Japchae (stir fried noodles with vegetables)

Ingredients:

* Starch noodles (“dangmyun”)
* 150 grams of beef
* 1 bunch of spinach
* 1 medium size carrot
* 1 medium size onion
* 5 dried shitake mushrooms
* 1 package of white mushrooms
* 3 cloves of garlic
* 7-8 green onions
* soy sauce, sesame oil, sugar, pepper, and sesame seeds


How to prepare your ingredients before stir frying:

1. Soak 5 dried shitake mushrooms in warm water for a few hours until they become soft. Squeeze the water out of them and slice thinly.
2. Slice a package of white mushrooms (2 cups’ worth).
3. Cut a carrot into thin matchstick-shaped pieces 5 cm long.
4. Cut 7 -8 green onions into 7 cm long pieces.
5. Slice one onion thinly.
6. Slice 150 grams of beef into thin strips.

Now let’s start!

1. Boil 2 bunches of noodles in boiling water in a big pot for about 3-5 minutes or until soft, drain and put in a large bowl.

2. Cut the noodles several times by using scissors and add 1 tbs of soy sauce and 1 tbs of sesame oil. Mix well and set aside.

3. In the boiling water, add a bunch of spinach and stir it gently for 1 minute. Then take it out and rinse it in cold water. Squeeze it gently to get the water out, then cut it into 5 cm pieces.

4. Add ½ tbs soy sauce and ½ tbs sesame oil and mix it and place it onto the noodles.

5. On a frying pan, heat a few drops of olive oil and your carrot strips and stir fry for 2-3 minutes or until cooked. Pour on top the noodles.

6.On a frying pan, heat a few drops of olive oil and add the sliced white mushrooms. Stir it for a bit and it on top the noodles.

7. On a frying pan, heat a few drops of olive oil and add the sliced onion. Stir fry until translucent then add green onion cook for a minute. Pour it on top the noodles.

8. On a frying pan, heat a few drops of olive oil add the sliced beef and shitake mushrooms. Stir fry until beef no longer pink, then add 3 cloves of minced garlic, ½ tbs soy sauce and ½ tbs sugar. Stir for another 30 seconds and then pour it into the noodles.

9. Add 2 tbs of soy sauce, 3 tbs of sugar, 2 tbs of sesame oil, and 1 ts of ground pepper to the noodles mixture. Mix until all well coated, then sprinkle 1 tbs of toasted sesame seeds on the top.

10. Serve with rice and Kimchi, or as a side dish.



Source: maangchi.com

Rib Bulgogi

Ingredients:

* 2 pounds of tenderloin beef (I used short rib)
* ½ cup soy sauce,
* ¼ cup sugar,
* 1 tbs honey,
* 12 cloves garlic,
* 1 medium size pear,
* 1 medium size onion,
* sesame oil and seeds
* ½ cup cooking wine



1. To make marinade sauce : In food processor put together soy sauce, sugar, minced garlic, onion, Asian pear,cooking wine and honey. Pulse until smooth. Set aside

2. Slice the beef thinly, against the grain.
*tip: Keep the beef in the freezer for a few hours beforehand, then it will be easier to cut.

3. Pour the marinade sauce into sliced beef and add 1 or 2 tbs of sesame oil and some toasted sesame seeds. Mix well and keep it in the refrigerator for at least 3 hours or over night.

4. After 3 hours, grill the meat on BBQ or broil it in oven, or pan fry.



Adapted from maangchi