Budae Jjigae (Korean Army Stew)

This isn't really authentic, as it is usually made with spam, sometimes pork, and lots of mushrooms. I altered to be something I would enjoy and to be a little healthier. 

Ingredients:
Chicken stock
Quinoa (optional)
Onion
Garlic
Chicken sausage (or hotdogs of some sort)
Carrots
Cabbage
Kimchee (cut up bite size)
Chili peppers (or jalapeno)
Black beans (or any beans)
Green onions
Cheddar cheese
Korean Chili flakes
Chili Garlic sauce
Lime
Soy sauce
Rice vinegar 
Pepper
Ramen noodles

Directions: 
Bring some of the stock to a boil and add the onions, quinoa, and garlic. Cook for about ten minutes then add everything else except ramen, green onions, and cheese. Cook for about seven minutes covered, then uncover and add everything else. Cook for about three minutes or until noodles are done. Enjoy! 

Beef Ramen Noodle

Ingredients:
Chuck roast or chuck shoulders
Ramen noodles (throw away flavor packet)*
Beef broth (wing it with amount, I used about 1.5 of the larger cartons)
Ginger
Garlic 
Green onion
Pepper
Red pepper flakes
Soy sauce
small splash of rice vineger (or apple cider vinegar)
couple scoops sambal oelek
couple scoops red curry paste
Basil
Honey (or brown sugar)
Lime
Brocoli 
Carrots
Mushrooms (if you want, I do not)

*for gluten free, use rice noodles

Topping options:
Jalapeno
Basil
Lime
Cilantro
Sriracha 
Toasted sesame seeds

Directions:
(Optional: sear the sides of the roast on a skillet with olive oil before beginning) Place roast into crock pot with a little broth (don't submerge it) as well as some fresh ginger, garlic, green onion, and soy sauce. Cook on high for about 3-4 hours (crock pots vary). Once cooked through but not falling apart, remove from crock pot and slice into bite size strips (and give the fat to your dog). Pour broth from crock pot into large stock pot and add sliced beef back into it. Cook on high and add all remaining seasoning, as well as more of what you had already added to he crock pot if desired. Add all to taste. (it's best to get the broth flavor right before adding the veggies to cook). Once boiling, toss in the veggies and ramen noodles. They both cook very fast!  Serve and enjoy with whatever toppings you prefer. 

  

Coconut Chicken Curry

Ingredients:

Chicken

Broccoli

Carrot sticks

Cabbage

Red pepper

Onion

Garlic

Jasmine rice

Sesame seeds

Peanut oil

Lime or Lemon

Sauce:

1 cup Coconut milk

2 tbsp Red curry paste

2 tbsp Coconut aminos (or soy sauce but not GF)

1 tbsp Sesame oil

Sriracha

Red pepper flakes

Garlic powder

Directions: Cook jasmine rice and set aside. Heat up peanut oil in wok or large skillet. Cook chicken quickly at high heat and remove. Cook onions, then add broccoli, carrots, cabbage, red pepper, and garlic. Cook until slightly tender, then add back the chicken and add the sauce. Cook on medium heat for a few minutes, add to plate with rice, top with sesame seeds and enjoy!

Mongolian Beef Noodles

Ingredients:

Rice noodles

Sliced steak

Red pepper

Broccoli

Carrot sticks

Cabbage

Chopped kale

Garlic

Cilantro

Onions

Peanut oil or avocado oil (best for high heat cooking)

Sesame seeds

Sauce:

1/4 cup Coconut aminos (or soy sauce but not GF)

3 tbsp rice vinegar

1 tbsp Sesame oil

Sriracha

2 tbsp Brown sugar

Red pepper flakes

1/4 cup Water

Directions:  Place rice noodles in bowl or water and set aside. Using a wok (or large pan) heat peanut oil then add very thinly cut steak strips. Sear each side (doesn't take long to cook) then remove from wok.  Add more oil and add onions, cook until almost brown, then add peppers, carrots, garlic, kale, cabbage, and cook together on high heat. Turn down slightly and add sauce and rice noodles. cook until noodles cooked to desired texture, add beef, stir up and enjoy! (top with cilantro and sesame seeds)

Sriracha Turkey Stir Fry

Ingredients:

Ground turkey

Red pepper flakes

Coconut oil

Sesame oil

Onion

Zucchini

Red Pepper

Carrot sticks

Cabbage

Garlic

Lemon

Ginger

Coconut aminos (or soy sauce but not GF)

Rice vinegar

Sriracha 

Optional: 

General Tso sauce

Toasted Sesame seeds

Sunflower seeds

Noodles

Rice

Directions: Cook the ground turkey with red pepper flakes. Once cooked add a dash of general tso if desired (do not need much!).  In cast iron skillet, heat up coconut oil and sesame oil. Cook onion and red pepper, then add zucchini, carrot, garlic, and ginger toward end (they don't take as long to cook as the onion and pepper). Splash in some rice vinegar at some point. Add turkey and cabbage to veggie skillet and add squirt of lemon, mixing it all together.  Top with toasted sesame seeds, sunflower seeds, and Sriracha! Make it spicy! 

Chicken Pad Thai

Ingredients:
Flat rice noodles
1lb Ground chicken
2 bulbs Fresh Garlic
1 Shallot
Diced Red pepper
Sliced Carrots
Bean sprouts
2 Eggs
Green onion
Cilantro
Pad thai sauce (start with drizzle and see if you need more, it goes a long way)
Red pepper flakes
Salt
Pepper
Lime

Directions:
Cook ground chicken then add shallots and garlic.  Cook noodles (do not over cook!).  Add eggs and scramble next to chicken in pan, then add noodles and pad thai sauce.  Add veggies and combine it all, topping it off with cilantro, green onions, and squirt of lime.  Add Sriracha if you want it hotter!  

Spicy Thai Soup

Ingredients:
Chicken
Chicken broth
Bok Choy
Green onions
Carrot sticks
Broccoli
1/2 Can coconut milk
2 tbsp Apple cider vinegar 
2 Cloves garlic
Shredded ginger
1 Sweet potato cut up
1/8 Cup soy sauce
1 Lime
2 Scoops brown sugar
1 tbsp sesame oil
Rice noodles
Paprika
Basil
Red pepper flakes
Cayenne pepper
Sriracha
Top with: Cilantro 


Directions:
(from scratch optional): Cook whole chicken in pot of boiling water for 1 hour. Dump out all liquid and rinse chicken, add back to pot and boil for another 4 hours. While cooking chicken add lots of fresh ginger, along with pepper, red pepper flakes, cayenne pepper, garlic powder or fresh garlic, basil, and green onions.

Remove all good meat from chicken and set aside in fridge, placing all of the bones back into the broth. Cook for another 1-2 hours, adding the apple cider vinegar. 

Strain all of the junk out of the broth and place broth into large glass bowl (or a couple glass bowls) so you can see the fat rise to the top as it cools. Skim off the fat using skimmer or spoon. (pour some fat over your dogs kibbles!)

Re-add broth to large stock pot and return to medium low heat, adding all of the veggies and additional seasonings, sauces, sugar, etc. (add more fresh garlic and green onions that were lost when broth was strained). Return to high to boil, and cook for about 10-12 minutes or until the diced sweet potatoes can be easily stabbed with a fork. Depending on type of rice noodles, cook time varies, but generally they cook very fast with minimal heat. I used very thin noodles and added them at the very end, turning off the heat as I added them and stirred them around. 

Top servings with cilantro and enjoy! 


Simpler version: 
Cook and shred chicken (I prefer putting it in the crock pot all day). Put everything other than noodles into large pot and bring to boil, reducing heat and cooking for 10-12 minutes or until sweet potatoes are desired softness.  Add noodles.  They don't take long to cook at all!  Serve with listed toppings.

Spicy Thai Soup

Ingredients:
Chicken
Chicken broth
Bok Choy
Green onions
Carrot sticks
Broccoli
1/2 Can coconut milk
2 tbsp Apple cider vinegar 
2 Cloves garlic
Shredded ginger
1 Sweet potato cut up
1/8 Cup soy sauce
1 Lime
2 Scoops brown sugar
1 tbsp sesame oil
Rice noodles
Paprika
Basil
Red pepper flakes
Cayenne pepper
Sriracha
Top with: Cilantro 


Directions:
(from scratch optional): Cook whole chicken in pot of boiling water for 1 hour. Dump out all liquid and rinse chicken, add back to pot and boil for another 4 hours. While cooking chicken add lots of fresh ginger, along with pepper, red pepper flakes, cayenne pepper, garlic powder or fresh garlic, basil, and green onions.

Remove all good meat from chicken and set aside in fridge, placing all of the bones back into the broth. Cook for another 1-2 hours, adding the apple cider vinegar. 

Strain all of the junk out of the broth and place broth into large glass bowl (or a couple glass bowls) so you can see the fat rise to the top as it cools. Skim off the fat using skimmer or spoon. (pour some fat over your dogs kibbles!)

Re-add broth to large stock pot and return to medium low heat, adding all of the veggies and additional seasonings, sauces, sugar, etc. (add more fresh garlic and green onions that were lost when broth was strained). Return to high to boil, and cook for about 10-12 minutes or until the diced sweet potatoes can be easily stabbed with a fork. Depending on type of rice noodles, cook time varies, but generally they cook very fast with minimal heat. I used very thin noodles and added them at the very end, turning off the heat as I added them and stirred them around. 

Top servings with cilantro and enjoy! 


Simpler version: 
Cook and shred chicken (I prefer putting it in the crock pot all day). Put everything other than noodles into large pot and bring to boil, reducing heat and cooking for 10-12 minutes or until sweet potatoes are desired softness.  Add noodles.  They don't take long to cook at all!  Serve with listed toppings.

Vegetable Fried Rice

Ingredients:
3 cups Brown rice (cooked)
Chopped carrots
Thawed peas
Chopped zucchini
2 bulbs garlic
1/2 an onion
1/8 cup chopped red pepper
2 Eggs
2 tbs Sesame oil
1 tbs Olive oil
1/8 cup coconut aminos (or soy sauce but not GF)
Pepper

Directions:
Heat up sesame oil and olive oil in big skillet.  Add veggies (Left amount empty, depends what you like, more carrot, less pea, etc. I did about 1/8-1/4 cup of each veggie).  Cook until tender, move to side and add scrambled egg, stir up and then add the cooked rice and soy sauce.  Sprinkle pepper.  Could add a little teriyaki, hot sauce, red pepper flakes, sesame ginger dressing, hoisin sauce, chili paste, or whatever flavors you like.

I couldn't find dark soy sauce which is supposed to be better. 

Broccoli Asian Slaw

Ingredients:
Ramen noodles and/or Chowmein noodles
Coleslaw mix
Broccoli slaw mix
Shredded carrots
Broccoli tops
Green onions
Asian dressing
Toasted sesame seeds
Sunflower seeds

Directions:
Bake ramen and sunflower seeds a bit to toast and brown a little.  Stir everything up in bowl!

Spicy Asian Noodles

Courtesy Kalyn's Kitchen (slightly modified)

Ingredients: 

8 oz. barilla plus spaghetti (1/2 package)
salt for pasta water, about 2 tsp.
1 cup diced cooked chicken
1 cup sliced green onions
1/4 cup chopped cilantro
Shredded carrots
Chopped red pepper
Chopped zucchini
Broccoli (whatever veggies you want)

Sauce Ingredients:
5 T rice vinegar (don't use seasoned rice vinegar which contains sugar)
4 T soy sauce
3 T olive oil
1 T Garlic paste
1 T Sriracha sauce (or hot sauce, more or less to taste)
2 T grated fresh ginger root
2 T Asian sesame oil

Directions:
(while cooking chicken, sauté veggies!)

Bring a large pot of water to a boil, add salt, then break spaghetti noodles in half and add to water. Stir, let it come to a boil again, then cook until noodles are tender but still have a little bite, about 8-9 minutes.

Grate enough fresh ginger to make 1 T, then combine with rice vinegar, soy sauce, vegetable oil, Garlic Paste, Sriracha and sesame oil.

Chop the cooked chicken into same-size pieces, and slice green onions. add cilantro. 

When noodles are cooked but still al dente, drain them into a colander placed in the sink. Put noodles back into pan you cooked them in and add the diced chicken. Pour sauce mixture over chicken and noodles, then toss well enough that noodles and chicken are well-coated with the sauce mixture.

Add chopped green onions and chopped cilantro and toss just enough to combine.

Sweet & Spicy Chicken

Ingredients:
Chicken (3 breasts)
Brown sugar (1/4 cup)
Soy sauce (to taste)
Pineapple juice (about a cup)
Pineapple chunks
Broccoli
Red pepper
Red pepper flakes (if desired)
Hot sauce (if desired)

Directions:
Put chicken in crock with brown sugar, soy sauce, and pineapple juice.  Toward end of cooking add pineapple, red pepper, and broccoli.  Serve over rice (jasmine rice is very good with it).

Honey Garlic Chicken

Ingredients:

Crock Pot:
Chicken
Hoisin sauce
Little bit of sesame oil
Olive oil
Honey
Soy sauce
Chopped spinach
Blackberry jam
Garlic
Onion
Red pepper flakes
Scallions (garnish)

Everything else:
Spinach and/or arugala 
Couscous
Sesame seeds
Sunflower seeds
Carrot sticks
Chopped cabbage

Directions:
In a medium bowl, whisk together the honey, soy sauce, blackberry jam, hoisin, sesame oil, olive oil, garlic, onion and crushed red pepper flakes, and then pour the sauce over the chicken. Cover the slow cooker and cook the chicken on LOW for 4 to 5 hours until the chicken is fully cooked.  Strain chicken a bit out of crock pot. 

In a small bowl, whisk together the cornstarch with 3 tablespoons of cold water to make a slurry.  Transfer the liquids from the slow cooker into a small saucepan set over medium-high heat and whisk in the slurry. Bring the sauce to a boil and cook it until it reduces and has thickened slightly, about 3 minutes. Pour the sauce over the chicken, tossing to combine.

Cook couscous and put on bottom of dish.  Layer on top spinach, carrots, and sliced cabbage.  Add chicken, garnish chicken with scallions and sesame seeds (sunflower seeds too).  

Optional:  Cook spinach and carrots in pan with olive oil and cover until soft.

Pot Stickers

--Untested--

Courtesy The Lean Green Bean

Serves: 36 potstickers

Ingredients

• 1.5 cups cooked chopped chicken
• ¼ cup green onions, diced
• ½ cup red pepper, diced
• 2 teaspoons low-sodium soy sauce
• 2 teaspoons rice wine vinegar
• 1 Tablespoon fresh ginger, grated
• 2 cloves garlic, minced
• ⅓ cup mashed avocado
• shredded cabbage (optional)
• wonton wrappers
• 1-2 Tablespoons vegetable oil
• ¾ cup chicken broth
• Soy sauce for dipping (optional)

Instructions

1. Combine all ingredients except the wonton wrappers in a bowl and mix well.
2. Place a wonton wrapper on the wonton press and add a small scoop of the mixture.
3. Dip your finger in water and run it along the edges of the wonton wrapper.
4. Close the wonton press to seal the edges.
5. Once all your potstickers are made, heat a little oil in a large pan over medium high heat.
6. Add 10-12 potstickers to the bottom of the pan and let cook for 1 minute.
7. Flip potstickers using a spatula, add ¼ cup broth to the pan and cover with the lid.
8. Let steam for 1 minute, then remove from pan.
9. Repeat until all the potstickers have been cooked.
10. Serve with soy sauce for dipping, if desired.

Notes

You could add some shredded cabbage to these if you wanted to.
If you want to take an extra step, throw everything in a food processor and pulse a couple of times to help combine things. If you’re lazy like me, just make sure you chop your chicken small.  Don’t overfill your wontons or they’ll break.
For a slightly healthier version, you could just steam these instead of pan frying and then steaming.

Coconut Lime Turkey Tacos

Courtesy The Nutritious Kitchen

Ingredients: 

1 lb extra lean ground turkey
1/4 cup chopped red onion
1/2 cup shredded carrots + zucchini
2 chopped garlic cloves
2 tsp honey + 2 tsp hot sauce (I used Frank’s Red Hot)
1 Tbsp sesame oil
3/4 cup light coconut milk
Juice of 3 small limes
Basil, pepper and salt to taste

Taco shells (I used these cool little bowl type ones I found)

Optional Toppings:
Avocado/Guac
Purple Cabbage
Salsa of choice
Chopped Mango

Directions:
Combine shredded carrots, zuccinni, onion and garlic. Mix in wet ingredients. Then add in ground turkey and seasonings. Mix until well combined. Cook on a non stick skillet on medium-medium high heat until turkey crumbles are well cooked.

Pineapple Chicken

Ingredients:

Teriaki sauce (or BBQ sauce)
Chicken
Pineapple tidbits

OR

1 cup water
2 TBSP organic cane sugar
4 TBSP coconut aminos
2 TBSP freshly squeezed lemon juice
2 TBSP olive oil
1/4 tsp black pepper
1/4 tsp garlic powder
2 boneless skinless chicken breasts
crock pot 6 hours, shred


serve with:  on bun, with baked pineapple instead, over rice with spinach, in tortilla with lettuce 

Directions:

Crock pot for 6 hours, add pineapple with it or baked separate, shred, eat.

Asian Beef Broccoli

--- Untested ---

Ingredients:

Chuck roast
broccoli
garlic
onion
soy sauce
Sesame oil
ginger
sesame seeds

Serve with - Asian noodles, rice, ramen


Directions:

Put beef, onions, and garlic in crock with a little water.  Cook all day.  Add broccoli and everything else for about the last 2 hours.  Cook rice or noodles (could do ramen noodles minus the nasty flavor packet of sodium doom).

Asian Rice Salad

Ingredients:

Jasmine rice Some kind of chicken (strips, popcorn, grilled, etc.) Spinach leaves/lettuce/kale/etc. Sesame ginger dressing Sunflower seeds Flax seeds Chow Mein noodles

Directions: Put it all together however you like. I tend to put the spinach around the outside, rice in middle with chicken on top and all drizzled with the dressing and sprinkled with seeds.