Korean Beef and Rice

One night I was looking through my fridge, freezer, and pantry trying to come up with a quick, last minute dinner idea.  I had not had time to plan ahead nor did I have much time to spend cooking that particular night.  I found some ground beef and decided that some of my typical ground beef dishes were just not going to cut it.  I did a little internet search and found a good alternative that sounded fast, hence the Korean beef.  I made a few easy swaps to make it processed free and dinner was served.  What I didn't expect was how much my family loved it!  I had a husband who said it was a new favorite and 4 children who gobbled down their dinner - which rarely happens!  This recipe was so ridiculously easy and fast, and for it to turn out to be such a crowd pleaser really made my mom heart happy and my dinner planning and execution schedule much lighter.  This is a recipe to add to your regular rotation for sure!

1 lb. ground beef
3 cloves of minced garlic (optional)
1/4 cup coconut sugar or sucanat
1/4 cup liquid aminos or low sodium soy sauce
2 Tbsp. sesame oil
1/4 tsp. ground ginger
1/4 tsp. black pepper
cooked brown rice

optional garnish:
sesame seeds
sliced green onion

Brown the ground beef in a skillet and half way through the cooking process add the garlic and a little salt and pepper.  Once it is fully cooked add the coconut sugar, liquid aminos, sesame oil, ginger, and pepper.  Turn down the heat to low and stir to coat the meat evenly. 

Let this cook for another 5 minutes to concentrate and incorporate all the flavors.  Serve over brown rice with the optional garnish of sesame seeds and/or sliced green onion.

I think you really will love this as much as we have.  I have made this about 4 other times before posting the recipe and each time it's been the same result - happy eaters!  And I love that I haven't slaved in the kitchen.

Philly Cheese Steak Peppers

Okay, these pictures are not the best, but this little stuffed pepper, was SO good!!  We are trying to eat less grains around here for different health reasons, and this really gave us all the flavors of a Philly Cheese Steak Sandwich without the bread.  We lived in Pennsylvania for three years and grew accustomed to this great sandwich where they ask you, "Do ya want it wit or wit-out da wiz."  Those were good times. Now we can relive them with a great tasting, processed free version anytime!

4 bell peppers cut in half (any color)
2-3 Tbsp. butter
1 package of mushrooms sliced or diced
1 sweet onion thinly sliced
2 cloves garlic, minced
16 slices of Provolone cheese
1 package of thinly sliced Philly Cheese Steak Meat
(If you can't find this, thinly slice a tender cut of steak to mimic the traditional texture)

Cut the peppers in half and lay them in a lightly sprayed 9X13 baking dish.  Bake for 30 minutes at 350 degrees.  While these are baking, saute the mushrooms and onions in the butter and season with salt and pepper.  Once these are soft, add the garlic and the meat.  Season again with salt and pepper and cook the meat until it is cooked through.  If there is any liquid in the pan, just keep it sauteing until the it has cooked down..

Once the peppers come out of the oven, line each of them with a slice of cheese and spoon the meat mixture in each one.  Top with another slice of cheese and place under the broiler until the cheese is nice and melted.

If you like Philly Cheese Steak sandwichs, I think you'll really love this bread-free version.  I recommend NOT adding "da wiz" aka cheese wiz to this so that you keep this processed free, but if that's how you like it, it may feel all the more authentic to you.  I, myself, was never a wiz girl.  But, suit yourself! Enjoy.

Black Beans and Rice

Thank you to my good friend Jill for passing this recipe along.  Not only is it processed free, it's delicious and cheap.  Definitely a budget friendly, meatless meal to add to the rotation.  My kids even told me I should make this again.  That means it's a winner.  I think you'll enjoy this easy dish!

Cooked brown rice (I cook 2 cups of brown rice in 4 3/4 cups water in my rice cooker -takes about an hour)

1 Tbsp. olive oil or coconut oil

1/2 onion chopped or pureed (use a whole onion if you want)

1 green bell pepper, diced

2 cloves of garlic, minced

1 tsp. salt

1/4 tsp. pepper

1 tsp. cumin

2 cans black beans, rinsed and drained (15.5 oz cans)

1 cup water

1 tsp. dried oregano

1 Tbsp. red wine vinegar

radishes

cilantro

Cook the onion, pepper, garlic, salt and pepper in the oil until it all becomes soft, about 5 to 7 minutes.  Then stir in the cumin for another minute or so.  Add in the beans, oregano, water and cover the pot.  Let it simmer for about 10 minutes.  Turn off the heat and add the vinegar.  Smash some of the beans to help thicken the mixture.  Serve this over the warm, cooked rice with radish and cilantro.

I like to chop up the fresh cilantro so that no one gets a leaf to big or a long piece of stem.  I also grate several radishes because they are easier to eat and lose some of the bite that is typically there when you just slice them.  

I think this will be a good, easy, fast, budget friendly meal for most people.  For us, it checks all the boxes!