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  • Korean Bibimbap with Steak

    The traditional bibimbap includes the Korean spice Gochujang. Add it to this recipe if you can but it is still tasty without it.

    Make it with any protein of choice or just put an egg on it for vegetarians. Hope you enjoy it!

    Korean Bibimbap (with Steak)

    Ingredients (serves 2):

    Sauce-

    • ¼ cup soy sauce
    • 1 Tbsp. + 1 tsp. sugar
    • 2 tsp. sesame oil
    • 2 tsp. Gochujang (optional)
    • 2 garlic cloves, minced
    • 2 tsp. ginger root, minced

    Bowl-

    • 1 cup short or medium grain rice
    • 1 lb. sirloin steak, thinly sliced (can place in freezer 30 minutes to get thin slice)
    • 2 small zucchini
    • 100 g fresh shiitake mushroom (3.5 ounces)
    • 250 g fresh spinach (0.6 pounds)
    • 120 g carrots (4.2 ounces, 1-2 small)
    • Dash of sesame seeds
    • 2 Fried eggs (optional)
    • Sriracha (optional)

    Equipment: 

    • Medium saucepan with lid
    • Strainer to strain rice
    • Small bowl to mix sauce
    • Large nonstick or saute pan
    • Microplane or fine grater

    Directions:

    1. Soak rice for 30 minutes, then rinse. Cook according to package directions. Add ½ tsp. salt to rice to cook. Rinsing makes it sticky rice.
    2. Combine the Sauce ingredients together in a small bowl and set aside. I used a microplane to grate the garlic and ginger. Peel the ginger with a spoon!
    3. In a small baking dish, place thinly sliced sirloin steak and half of the marinade. Let marinate for 30 minutes to 2 hours.
    4. Slice the zucchini and carrots in small strips. Slice mushrooms. Set aside.
    5. Cook beef: In a large saute pan or nonstick pan, heat 2 tsp oil over high heat. Let excess marinade drip off then add beef. Cook for 3 – 4 minutes until cooked and there’s some caramelized bits, then remove from skillet.
    6. In the same pan, cook the carrots 3-4 minutes, or slightly soft. In the last minute of cooking add 1-2 tsp. of the sauce and cook for 30 seconds to coat carrots. Then, take carrots out of the pan and reserve on a plate.
    7. Cook the mushrooms the same way until golden brown. Take out and set aside. Cook the zucchini in the same way but for slightly less time. Take out and reserve on a plate.
    8. Cook spinach for 1-2 minutes, or wilted, then sprinkle sesame seeds on top. Take out and reserve on a plate.
    9. Fry the egg to your liking.
    10. To plate, start with a large bowl. Place a scoop of rice and then top with veggies and fried egg. Serve with extra sauce or Sriracha on the side.
  • Tiramisu for 12

    I recently made tiramisu for a dinner party and it went over really well. Make sure your coffee is just warm and not too hot. If it’s too hot the ladyfingers will soak up too much of the coffee. I used hard lady fingers- the Italian ones.

    While real Italians will say this is. It authentic, this is a top notch tiramisu. Italians don’t add heavy whipped cream to theirs but I guess we’ve Americanized tiramisu a bit here. The whipped cream makes it fluffy and light, what most Americans are used to.

    Ingredients:

    8 egg yolks

    ¾ cup sugar plus ¼ cup sugar

    24 oz (4 tubs) marscapone (I use belgioso)

    3 cups heavy cream

    8 cups espresso or strong brewed coffee ( I use 10 heaping tabsloonns in coffee pot)

    36-48 ladyfingers

    1. Blanch the egg yolks with 3 Tablespoons sugar. This means beat them fast or with an electric whisk until they look pale, not too yellow any more. They also look a little more fluffy. Be sure not to add the sugar and leave it there because they will burn or dry the egg yolks if not mixed right away.

    2. Then, add the mascarpone  to the egg yolks and sugar and beat until smooth. Don’t overdo it or it will get too thick. When you start to see a lot of ripples, stop. 

    3. Transfer the egg mixture to a large bowl. Clean out the mixing bowl. whip the heavy cream and the remaining 1 Tablespoon sugar until light and fluffy or medium soft peak. Then, fold the whipped cream into the egg mixture gently, keeping the air. Set this aside. 

    4. To assemble, line your pretty little container with a little cream. Then, dip the lady finger into the coffee for a few seconds or so. Then, lay it gently on the cream. Repeat this for another layer and end with cream. I like to get a container I can do 3 layers of ladyfingers.

    5. Sprinkle with a little shaved chocolate or sifted cocoa powder for presentation. 

    Tiramisu is always better the next day. So, I would advise you to make it a day ahead at least. It will keep almost a week in the fridge if untouched and covered well.

  • Quick Chicken Teriyaki

    If you don’t have teriyaki sauce or don’t want to use store bought stuff, here’s and easy recipe. Use it as a marinade for chicken, shrimp, beef or tofu and you have a quick dinner.

    • Ingredients (for 1):
    • 1 lb. Chicken breast cut in thin strips

    • Sauce
    • 1 Tbsp. soy sauce
    • 1 tsp. sugar
    • ½ tsp. sesame oil
    • 1 small garlic clove, minced (or microplane)
    • Dime sized ginger root, minced (or microplane)

    Optional:

    Serve with rice and salad

    Directions:

    Combine sauce ingredients. Place in a bowl with your protein of choice. Let marinate 20-30 minutes. Then, cook in a nonstick skillet until cooked through and slightly caramelized. Discard excess sauce before cooking. (It’s best to use nonstick since the sugars can make it stick to a regular pan)

    Sprinkle with sesame seeds at the end if desired.

  • One-Pot Green curry chicken

    One-Pot Chicken Green Curry

    Just 30 minutes required.

    Servings: 4 

    Ingredients:

    GREEN CURRY

    • 1/2 cup (120 ml) canned light coconut milk (reserve the rest of the can for adding to the curry later)
    • 5-6 Tbsp (75-90g) green curry paste (add more for spicier, more intense curry, less for milder curry // or sub store-bought; we like Thai Kitchen brand or Aroy-D)
    • 1 lb. (450 grams) chicken, cut in thin slices*
    • 2 cups (140 g) chopped shiitake, cremini, or button mushrooms
    • 1 large red or yellow bell pepper, sliced and halved (bite-size slices)
    • 2 14-oz cans (2- 400ml cans) light coconut milk (this includes the amount you used in step 1 — you need 2 14-oz cans coconut milk total as the original recipe is written)
    • 1 cup  (240 ml) vegetable broth
    • 1 cup bamboo shoots, rinsed and drained (or other sturdy vegetable of choice such as bok choy, broccoli or cabbage)
    • 1-2 Tbsp (15-30 ml) tamari
    • 1-2 Tbsp (15-30 ml) coconut sugar, palm sugar, or maple syrup
    • 1 handful fresh basil or mint 
    • 1 cup (85 g) snap peas, snow peas, or green peas

    *Leave chicken out to make it vegetarian

    FOR SERVING optional

    • White rice , Brown rice, Quinoa, or Cauliflower rice
    • Protein of choice (such as tofu, tempeh, chicken, or shrimp)
    • Fresh basil or mint
    • Lime wedges
    • Chili garlic sauce or sriracha
    • Toasted cashews

    Equipment: 

    • Deep saute pan or Dutch oven
    • Blender or immersion blender
    • Pot for cooking rice

    Instructions:

    1. Heat a deep saute pan or Dutch oven over medium heat. Once hot, add 1/2 cup (120 ml) coconut milk (as original recipe is written) and reserve the rest of the can for later.
    1. Cook until the coconut milk is bubbling and some of the liquid has evaporated and left more of the dense cream behind. (This reduces the oil needed in the recipe). Stir occasionally and turn down heat as needed to prevent burning.
    1. Next, add green curry paste and stir to combine with the coconut milk. Sauté for 2-3 minutes. Then add your mushrooms (if adding any animal protein or tempeh, do so now). Adding your protein or mushrooms at this time allows them to infuse with the curry paste for richer flavor. Sauté for 3-4 minutes, stirring occasionally.
    1. Next, add your bell pepper and stir to coat. Then add your remaining coconut milk (total cans used should be 2 as original recipe is written) and vegetable broth. Stir to combine.
    1. Let the broth come to a simmer, then reduce heat to low and simmer for 10 minutes, or until the flavor of the broth has become more rich and your vegetables are fork tender.
    1. OPTIONAL: For a deeper green hue, scoop out ~1 cup (240 ml) of your broth and blend in a small blender (that’s safe for blending hot liquids) with a handful of fresh basil or mint and/or 1-2 tsp of barley grass juice powder. This creates a deeper green color curry and infuses a bit of earthy, floral flavor. Stir this mixture into the pot at this time.
    1. Taste and adjust your broth as needed at this time, adding more tamari for salt, or coconut sugar for sweetness. You’re looking for a rich broth with a balance of sweet, spicy, and salty. Don’t be shy with seasonings as the potency of the broth will be diluted when served with grains.
    1. In the final few minutes of cooking, add your peas and stir to combine. They only need a few minutes to cook. Then turn heat off.
    1. Serve as is or over grain of choice or cauliflower rice. Add tofu if serving at this time. You could also top with fresh herbs, chili peppers, lime juice, or some roasted cashews at this time (something I enjoy for more protein and texture).
    1. Store cooled leftovers covered in the refrigerator up to 4-5 days, or in the freezer up to 1 month. Reheat on the stovetop over medium heat until hot.
  • Homemade Croutons

    When I make homemade sourdough bread I always am left with odd and end pieces. This is what I do with them since I don’t want to waste them. They are so delicious to snack on or put in salads.

    Ingredients (for 2-3 salads)

    • A few slices of bread, hand torn (like 1 cup)
    • 1 tab of butter
    • ½ Tbsp olive oil
    • Sprinkle of garlic powder
    • Salt and pepper

    Directions:

    In a large saute pan, add olive oil, butter and bread. Heat to medium heat.

    Toss frequently to coat bread. Add garlic powder, salt and pepper and keep tossing at a medium heat until golden brown. Lower heat and let dry out a few minutes for crispy croutons.

  • Japanese Curry with Crispy Tofu

    Great for meal prep

    Ingredients:

    40 minutes/serves 4

    Tofu:

    • 1 16-oz block firm or extra firm tofu, drained in paper towels
    • 1 tbsp soy sauce or tamari (gluten-free)
    • 2 tbsp cornstarch or nutritional yeast

    For the curry sauce:

    • 1 tbsp vegetable oil
    • 1 onion, finely chopped
    • 2 potatoes, chopped small
    • 2 celery ribs, chopped
    • 2 carrots, chopped
    • 2 garlic cloves, finely chopped
    • 1 thumb-sized piece of fresh ginger, very finely chopped
    • 1 tsp ground turmeric or fresh grated
    • 1 tbsp tomato purée
    • ½ serrano chile, seeds and veins removed, chopped (optional)
    • 1 tbsp curry powder
    • 2 cups chicken or veggie broth
    • 2 tsp rice wine vinegar (or sub 1 tsp. white vin. + ¼ tsp. sugar)
    • 1 tbsp honey
    • 1 tbsp soy sauce
    • 1 1/2 cups short-grain rice, cooked, to serve

    Equipment: 

    • Baking sheet with silicone mat or parchment
    • Rice cooker or pot with lid
    • Large frying pan or skillet with lid
    • Tongs

    Directions:

    1. Preheat oven to 425 F. 
    2. Soak the rice for 30 minutes if you want a more ‘sticky’ rice. Then cook for 20 minutes.
    3. For the tofu, Cut drained tofu into ½” cubes. Place in a bowl. Sprinkle with the soy sauce. Toss to coat evenly. Then, add the nutritional yeast and toss. Place tofu on a parchment lined or silicone lined baking tray. Spread tofu cubes evenly for them to crisp up better. Bake in the upper rack of the oven for 20 minutes. Then, turn with tongs and bake an additional 20-30 minutes. They will crisp up when you take them out of the oven and begin to cool. 
    4. Start cooking the curry in a large pan. Heat oil and add onion. Cook for 3-4 minutes, or softened. Then, add veggies, garlic, ginger, turmeric, tomato puree, chile and spices. Toss to coat. Then, add broth. Bring to a boil, then cover partially, lower to a simmer. Cook for 8-10 minutes, or potatoes are fork tender.
    5. When potatoes are cooked, stir in the rice wine vinegar, honey, and soy sauce and cook another 3 minutes.
    6. Then, add the crispy tofu to the curry or serve on the side. Spoon some rice into your dish and spoon over the curry. 

  • Carnitas in a Dutch Oven (leaner)

    This is my first time making carnitas. And it came out sing-off I had to write it down. I don’t have a vat of lard like the traditional way they make carnitas in Mexico. But I did it in my Dutch oven and it worked out perfectly. It actually came out leaner and I enjoyed it more than street tacos.

    What I love is that there is no searing or frying. Everything goes into the pot in 5 minutes. And you let the oven do the rest of the work. If you work at your laptop it works out perfectly.

    (See video at bottom of post)

    Carnitas

    Prep time: 5 minutes

    Cook time: 4 hours

    Ingredients (for 6)

    2.24 lb. Pork collar, shoulder or butt (recipe works for 2-3 lbs. pork)

    1 ¼ tsp. Salt

    ½ tsp. Black pepper

    ½ onion, chopped

    ½ jalapeño (inused Serrano)

    2 cloves garlic, minced

    ⅓ cup orange juice

    1 dried guajillo chile (optional)

    Rub:

    ½ Tbsp oregano

    1 tsp. Cumin

    ½ Tbsp olive oil.

    Directions:

    1. Pat down the pork with paper towels to dry. Then season with salt and pepper.

    2. Combine rub ingredients and rub onto pork all over.

    3. In a Dutch oven place pork in there with the fat cap up. Add in the onion, Chiles, garlic and orange juice. Add in 2 cups of water (it shouldn’t cover the pork).

    4. Place in the oven with lid (or foil tightly) on at 325 F for 2 hours.

    5. after 2 hours uncover pork and return to the oven for 1-1.5 hours or until pork shreds easily. Add more water if needed during cooking.

    6. Remove pork ans place in a baking dish. Let cool a bit. Then shred with two forks. Strain the cooking liquid and keep it for reheating the pork.

    7. Place cooking liquid and pork in fridge if eating later. I like to make it up to a day ahead and heat it up. Best pork in a nonstick pan until a little crispy.

    I served it two ways. One was with barbecue sauce (primal brand) on a brioche bun like a pulled pork sandwich. and the other was in tacos with salsa. I was partial to the tacos!

  • Hummus Tartine

    Today in the Blue Zones, we went to Ikaria, Greece with #childrenshospitalofphiladelphia 

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    These are some of the best shots from the picnic! 😂 thank you @connor.cooks for the delicious pickles that completed this summer lunch 🙂

    .

    The hummus recipe is the star here. It doesn’t include tahini(sesame seed paste) like many hummus recipes. It’s a lighter version, and uses parsley and red wine vinegar as flavor enhancers instead. 

    The fixings on top are the modern day additions. Try some grated beet which are sweeter than the roasted kind. And top with tomatoes or carrots. These are « tartines » or open faced sandwiches to cut back on bread. Choose romaine lettuce leaves for the gluten-free approach.

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    This hummus is light and has more texture than tradition one. I really enjoyed it. From my kitchen to yours. 

    .

    Hummus with Parsley

    * 1 can (15oz) garbanzo beans (chickpea), drained 

    * 1 clove garlic, peeled

    * 2 Tbsp. Chopped parsley

    * 2 Tbsp. extra virgin olive oil

    * 1-2 tsp. Red wine vinegar

    .

    Directions: 

    In food processor, immersion blender or blender add drained garbanzo beans, ½ parsley, ½ oil and blend. Add 1-2 Tbsp. water or oil if the motor needs help running. Process until smooth but a few beans can be seen.  Top with red wine vinegar, remaining oil  and parsley. Enjoy with sourdough bread like the Ikarians do or with fresh cut veggies.

    Need healthy cooking pointers?

    Join the ‘Cook to 100’ program to learn more about plant-based cooking basics. Or check out 80% plant-based meal plans. 

  • Banana Berry Parfait 

    Prep time: 2 minutes

    Cook time: 5 minutes

    Total Time: 7 minutes + overnight

    Servings: 2

    Cuisine: Gluten-free, nut-free

    Freezer-friendly: Sauce- yes.

    Kid-friendly: Yes

    Ingredients (Makes 2)

    • 1 1/2 cup fresh or frozen blueberries, cherry, or other berry
    • 1-2 Tablespoons water
    • 1 cup plain Greek yogurt
    • 1 banana
    • ½ cup -1 cup granola
    • 1 tsp. Honey (optional)
    • Sprinkle of cinnamon (optional)

    Directions:

    1. DO THIS BEFOREHAND AND CHILL: Blueberry sauce- In a small sauce pan, heat the 1 ½ cup blueberries with 1 Tablespoon water, on gentle heat, just until a few blueberries burst, about 5 minutes. Let cool and then store in the refrigerator overnight. (Can be done 2-3 days beforehand and stored in fridge)
    1. In the morning, assemble the parfait, in layers if you have time. Or just all together if you’re in a rush. 

    For the layered effect get a cup or mason jar. Start with 2 Tbsp. the yogurt. Then, top with 2 Tbsp. blueberry sauce, then some granola, then some banana. Repeat this process once more and end with granola. Top with sprinkling of cinnamon and/or drizzle of honey if desired.

  • Pappardelle Bolognese (no pork, no cream)

    This is my favorite recipe for bolognese because it is tasty, and the most crowd-friendly. Usually bolognese includes ground meat and pork or pancetta. But, here you use just ground beef so people with pork restrictions can eat it.

    It also doesn’t include milk or cream, which often you’ll find in rich bolognese sauces. (I have made Marcella Hazan’s recipe and it is good if you want to add milk) I like it better without the dairy because it is somewhat lighter. But, I do like to use a small rind of parmesan to impart this special salty/umami flavor. Most people that can’t have dairy can tolerate a rind of parmesan in the broth. But, you can be sure to ask them before.

    I hope you enjoy this recipe. It takes a cook 2 hours and it is always better the next day. So, feel free to make it a day ahead for your guests or family. Cook the pasta the day of and use some of the pasta water to moisture your sauce when you reheat it. Your guests will feel lucky to be in your company when you serve them this Italian classic!

    Bolognese

    Ingredients (serves 4-6):

    • 1 lb. Ground beef
    • 1 Celery stalk, chopped fine
    • 1 Carrot, chopped fine
    • 1 medium to small Onion, chopped fine
    • 2 cloves garlic
    • 1 Tbsp. tomato paste
    • 1 cup red wine
    • 1 24 oz. can whole San marzano tomatoes or sauce
    • 1 cup vegetable or chicken broth (plus more as needed)
    • a few shavings of fresh nutmeg (⅛ tsp. or less)
    • 1 bay leaf
    • 1 small rind of parmesan*

    *Optional but I love the umami flavor parmesan adds

    • 1 lb. pappardelle pasta or other pasta to serve with

    Directions:

    1. In a large pot with lid, heat a drizzle of olive oil and cook the ground meat. Use a wooden spoon to break up the meat as it cooks. Add ½ tsp. or so of salt and a few cracks of pepper to the meat. Let the meat brown fully.
    2. Then, add the celery, carrot, onion, and garlic and cook for 5 minutes or until onion starts to soften.
    3. Make a little well in the center of the pot, and add the tomato paste. cook for 20 seconds. Then, immediately add the wine. Cook until all the wine is evaporated, at least 5 minutes.
    4. Then, add the tomatoes, vegetable broth, nutmeg, bay leaf, rind of parmesan, a little more salt. Bring to a simmer/boil, then lower to a simmer. Cook for about 2 hours with a lid partially on, stirring occasionally. Use the wooden spoon to break the tomatoes up as they start to fall apart. Add more broth if it gets dry.
    5. After 2 hours taste, and add more salt if needed. If the tomatoes taste a little bitter, add a little salt to counteract them. The final result shouldn’t be very liquid-y.
    6. When ready to serve, cook your pasta in a big pot and be sure to salt the water so it tastes liek the sea. Taste some of the water to be sure. Cook your pasta al dente. reserve some cooking water to add to the meat sauce if needed.
    7. Then in a separate saute pan spoon some sauce and use tongs to fish out the pasta and go directly into the saute pan with the sauce. Heat the pan briefly. Toss the pasta a few moments with the sauce so the noodles infuse with the sauce. Add more pasta water if needed. Serve with additional parmesan cheese.