Korean Style Bear Tacos

So I admit that we’ve been pretty bad slackers about posting new recipes lately. I suppose that’s just what happens when you combine summer with jobs, more babies, interstate moves, potty training, the list goes on. But fear not, we’re still alive and cooking (even if we’ve got some standby recipes on repeat) and experimenting with some new things when we can.

This recipe is my most recent experiment with bear meat. Of course, most people don’t have bear hanging out in the fridge and that’s totally fine – beef, pork shoulder or other wild game would work great as well. This one is inspired by this delicious “globally-inspired” taco place by my house and adapted from this recipe. It’s a nice little way to mix up your ho-hum taco night without too much extra effort.

korean-bear

Korean Style Tacos
For the Roast
2-3 lb bear (or beef) roast
1/2 C soy sauce
4 green onions, chopped
1/2 granny smith apple, julienned
5 cloves garlic, minced
2 tsp ginger
1/2 C honey
1/4 C rice wine vinegar
1 Tbsp sesame oil
black pepper
3-5 C water

Place roast in a glass baking pan.  Scatter apples and green onions on and around roast in pan. Combine soy sauce, vinegar, oil, honey, garlic, ginger and pepper, then whisk well to combine.  Pour marinade over meat and vegetables. Marinate overnight.

In the morning, transfer roast and marinade to a slow cooker. Add water one cup at a time until the roast is 1/2 to 3/4 covered with liquid. Slow cook on low for 6-8 hours. Once meat is tender and falling apart, remove roast from slow cooker and gently shred with two forks.

For the Tacos
small taco size tortillas, warmed
1 C cabbage, shredded or chopped to coleslaw-like sized pieces
1/2-1 granny smith apple, julienned
3/4 C matchstick or julienned carrots
4-5 radishes, julienned
2 Tbsp cilantro, chopped
2 Tbsp lime juice
1 Tbsp olive oil
1/2 tsp cumin
pinch kosher salt

1-2 tsp sriracha, to taste
1/2 C mayo

Prepare cabbage, apple, carrots and radishes and combine in a medium bowl. Add cilantro and toss to combine. Whisk together lime juice, oil, cumin and salt and pour over slaw mixture. Toss again to combine. Slaw don’t need to be exact – make your slaw to taste and for the appropriate amount of people you’ll be serving. Set aside.

In a small bowl, whisk together sriracha sauce and mayo, adding sriracha until you reach your preferred heat level.

Assemble tacos by spreading sriracha mayo on each tortilla and topping with meat and slaw. Drizzle with additional sriracha if desired.

korean-bear-tacos

katie

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Balsamic Strawberry Mascarpone Crepes

Le Creuset Crepe PanMy husband and I recently celebrated our sixth “iron” anniversary and he surprised me with a beautiful Le Creuset crepe pan. I’ve always wanted to delve into the art of crepe making and now I have my chance. I have yet to sink in to the savory – which I do plan to do and share! – but my first test run with making a sweet breakfast or dessert crepe was extraordinary.

Crepes are a really simple batter and easy to make as long as you have a good pan, good utensils and a  good eye for flipping. These are best made to order or keep the crepes warm in an oven warmer while you make the rest.

This mixture of the balsamic vinegar and strawberries is one of my favorites and paired with the creamy sweetness of the mascarpone and whipped cream filling, it tasted just like a small gift from heaven. This will be a great recipe in a few weeks after we pick strawberries!

Balsamic Strawberry Mascarpone Crepes

Balsamic Strawberry Mascarpone Crepes
Makes 5-6 large crepes, or 8-10 small crepes

Batter
1 C milk
1 C AP Flour
2 eggs
6 TBSP water
3 TBSP butter melted, cooled
1/2 tsp salt
butter for crepe pan

Filling
1 C heavy whipping cream
1 C mascarpone cheese, softened
1/4 C powdered sugar
1 tsp vanilla
2 C sliced strawberries
1/3 C balsamic vinegar

For crepe:
Preheat crepe pan on medium high heat.

Add all ingredients and beat with electric mixer or hand blender for 4-5 minutes until smooth.

Add small pat of butter to pan and melt. Pour batter into center of pan, making a circle about half the size of the pan. Using crepe utensil, spread batter in a circular motion and allow to fill toward the edges. Cook crepe for about 2-3 minutes (depends on temperature of pan) and flip when edges become firm. Cook for another 2-3 minutes until golden brown.

For filling:
In a cold bowl, beat whipping cream until stiff peaks form, about 10 minutes. Set aside.

With a paddle attachment, beat mascarpone, powdered sugar and vanilla until smooth. Gently fold in whipped cream and set aside.

For strawberries:
In a heated saute pan, add strawberries and balsamic vinegar. Cook until vinegar reduces to a syrup consistency and strawberries soften. About 10-15 minutes.

Assemble:
Spoon mascarpone mixture down center of crepe and add strawberries. Roll to fold and add more strawberries and balsamic syrup to the top. Sprinkle with powdered sugar.

I hope you enjoy these as much as we did!

stef

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Filed under Breakfast, Cook, Treats

Healthy Mini Muffins for Kids (or Anyone!)

Back in the fall when I was looking for more ways to use up the overload of squash from my CSA, I started baking with it. Using an old recipe of my mom’s for Pumpkin Apple Streusel muffins as a base, I thought I would swap the pumpkin for squash. But why stop there? So I started subbing ingredients to see how I could sneak in more veggies and make the muffins healthier. Some carrots here, some flax seeds there, some raisins for even more texture.

mini-muffins2
Every time I made them my 2 1/2 year old, who can be hit-or-miss on squash and carrots, gobbled them up. This weekend, he told me he wanted to make muffins so I took on the final frontier – reducing the amount of refined sugar. In my first attempt at messing with a staple baking ingredient, I cut the original amount of sugar in half and replaced the other cup with unsweetened applesauce and added an extra 1/2 C of flour to balance out the extra moisture.

Results? Success. The texture was exactly the same as the original version and although the muffins themselves are less sweet, I actually prefer it that way. Plus, it still passed the toddler test of requesting seconds.
mini-muffins3

Fruit & Veggie Packed Mini Muffins
makes 4 1/2 dozen mini muffins
2 eggs
1 C sugar
1/2 C vegetable oil
1 C applesauce (unsweetened/no sugar added kind)
1 C steamed and pureed winter squash (butternut or acorn work well)
3 C flour
1 Tbsp pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
1 1/2 Tbsp ground flax seeds
1 C shredded carrots
1 large Granny Smith apple, peeled and shredded
2/3 C raisins

Preheat oven to 350. In a large mixing bowl, beat together oil, eggs and pureed squash until combined. Beat in sugar and applesauce. Beat in pumpkin pie spice, baking soda, salt and flax seeds. Add flour, one cup at a time, mixing well for even texture. Fold in carrots, apples and raisins.

Lightly spray mini muffin baking tin with cooking spray. Spoon batter into baking tin so that each cup is 3/4 or slightly more full of batter. Bake for 12 minutes or until toothpick comes clean.

mini-muffins
katie

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Filed under Breakfast, Healthy, Kid Friendly

Happy Pi Day!

Happy Pi Day from Haute Apple Pie

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Sweet Potato Shepherd’s Pie

Another St. Patty’s day is almost upon us. This is the time of year I attempt Irish cuisine for a meal or two. Then I remember that I’ve been to Ireland, and while I had a few good meals, I feel like the Irish are better suited to beer and whiskey.  I do, however, love one-dish meals and the idea of shepherd’s pie. I prepared a healthy version of the Irish favorite, using sweet potatoes on top instead of your standard mash.

Sweet Potato Shepherds Pie

Sweet Potato Shepherd’s Pie
Serves 4-6

1 lb lean ground beef (you could also use turkey or lamb)
2 large sweet potatoes, peeled and cubed
1/2 C chopped carrots
1/2 C chopped celery
1 small onion, chopped
1 tsp chopped garlic
1/3 C marsala wine
6 oz tomato paste
1/4 C worchestershire sauce
salt and pepper

Preheat oven to 400 degrees.

In medium saucepan, boil sweet potatoes until soft, approximately 15 minutes. Drain, mash, season with salt and pepper and set aside.

In large skillet, brown ground beef. Add onions, carrots, celery and garlic and sauté until vegetables are softened, approximately 10-12 minutes. Add marsala, tomato paste and worchestershire and simmer until sauce thickens. Add pepper and remove from heat.

Place meat mixture in a square or round 8 inch baking dish. Press mashed sweet potatoes over the top of the mixture. Bake in oven for 15-20 minutes, or until potato top becomes a bit crusted.

Spoon and serve.

Sweet Potato Shepherd's Pie dish

If you want to Irish it up a bit more, swap the marsala for some Guinness. Or just drink one while you cook.

Check out these other comforting potato dishes from our friends around the web!

The Heritage Cook: Potato, Bacon, Green Chiles and Cheese Casserole 
Feed Me Phoebe: Bangers and Spinach Mash with Cider Onions
Dishin & Dishes: Sweet and Savory Potato Stacks
Big Girls, Small Kitchen: Potato-Chickpea Masala with Cilantro Chutney
Weelicious: Potato Fans
Taste With The Eyes: Truffled Poached Egg, Asparagus and Truffle Vinaigrette, Black Truffle and Potato Stack
Napa Farmhouse 1885: Warm Pan Fried Potatoes and Greens Salad
Red or Green: Smashed Sweet Potatoes with Chipotle
In Jennie’s Kitchen: Crispy Oven Fries
The Sensitive Epicure: Healthier Twice Baked Potato Skins
Elephants and the Coconut Tress: Indian Spiced Potatoes
Jeanette’s Healthy Living: Healthy Bacon Egg Potato Breakfast Casserole  ‎
Virtually Homemade: 
Bacon Parmesan Hasselback Potatoes
Devour: 
Mashed Potatoes, Reinvented
FN Dish: 
10 Potato Picks (Recipes)

Slainte!

stef

4 Comments

Filed under Cook, Healthy, Main Dish

Winner Winner Chicken Dinner

Congrats to commenter @ajgreer for winning the Hanna Martine Long Shot giveaway! We hope you are all enjoying your Valentine’s Day. Here is a snapshot of what my little guy gave to all of his Packer loving friends at school today.

Bears ValentineLove to all!

stef

 

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Valentine Cake Balls

I’ve been Valentine’s nostalgic this year after signing up to bring the sweet treat for my little guy’s Valentine’s Day party at school. Nothing says Valentine’s Day more than Conversation Hearts. While these little heart-shaped sugar messages have evolved over the years – TXT ME, TWEET ME – the taste still brings back memories of stuffing little homemade mailboxes full of loving messages and treats.

valentinecakeballs

I knew these three and four-year-olds would be hopped up on lots of sugary treats, so I wanted to make a bite sized treat to share. I put together these funfetti conversation heart cake balls that are as tasty as they are cute!

Valentine Cake Balls
Yields approx. 30
1 box Funfetti cake mix (w ingredients included on box directions)
6 oz whipped vanilla frosting (1/2 can)
2 12 oz. packages pink candy melts
1 small box conversation hearts

Bake cake mix according to directions on box. Allow to cool.

In a large mixing bowl, crumble cake. Add frosting and mush cake and frosting together with hands, working frosting through cake to mold together. Using a tablespoon or cookie dough scoop, scoop out 1-2 inch balls of dough and roll. Place onto foil lined baking sheet. Continue until all dough is used up. Refrigerate for at least one hour.

In microwave, melt candy melts according to directions. Using a teaspoon, drop balls, one at a time into candy melt mix. Full coat and slowly drop balls back onto foil lined sheet. Place one conversation heart on the top of each ball, pressing in. Put in a cool place to dry, at least one hour. Cover for up to one week or freeze for three months.

Valentine's Cake Balls

Looking for another comforting Valentine dessert? Try any of these from our friend’s around the web!

Jeanette’s Healthy Living: Quinoa Fudge Brownies
Feed Me Phoebe: Salted Caramel Budino with Whipped Cream
In Jennie’s Kitchen: Milk Chocolate Brownies
Big Girls, Small Kitchen: A Chocolate Fondue Party
Elephants and the Coconut Trees: Blood Orange Bars
Dishing with Divya: Carrot Halwa
Virtually Homemade: Raspberry Grand Marnier Mascarpone Hand Pies 
Devour: 5 Bread Pudding Recipes for Valentine’s Day
Weelicious: Puff Pastry Berry Hearts
Red or Green: Hot Chocolate, New Mexican Style
Napa Farmhouse 1885: Chocolate Cake Brownies (Refined Sugar-Free)
The Sensitive Epicure: Nutella Panna Cotta
Food for 7 Stages of Life: S’mores on a Stick
Tasting With The Eyes: Puff au Chocolat avec Fraises, Basilic, Fleur de Sel
FN Dish: DIY Chocolate Desserts for Valentine’s Day

Happy Valentine’s Day!

stef

7 Comments

Filed under Cook, Kid Friendly, Treats, Valentine's Day