Kamja Jorim - Sweet n Spicy Braised Potatoes

http://frances.menu/sweet-n-spicy-braised-potatoes/

Sweet N’ Spicy Braised Potatoes Korean Style (감자조림)

YIELD: 4-6 Portions When Served As Family Style Dish (If Serving As Banchans, This Recipe Can Make 16 Portions)
ACTIVE TIME: 15 Min
TOTAL TIME (Active + Inactive Time): 35 MinCREDITS: Inspired By Korean Savory Caramalized Potatoes (Kamja Chorim)

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INGREDIENTS

• 4 yellow potatoes (medium size) -  don't use other kinds of potatoes; they don't absorb the flavor as well
• 4 tbsp soy sauce
• 3 tbsp brown sugar
• 1/2 tspn red pepper flakes
• 1.5 tbsp rice wine
• 1 tbsp oil (for sautéing)
• 3 garlic cloves (minced)
• 3 green onions stalks
• 1 to 1.5 cups of water
• honey (to taste) - aprox 3 tbsp
• black pepper (to taste)
• 2 tspn sesame oil
• 1 tspn sesame seeds (optional)

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INSTRUCTIONS

1. Peel and cube the potatoes into roughly 2 cm pieces. Slice the green onion stalks into 1 cm pieces. Stir together 1/2 cup of water, soy sauce, rice wine, brown sugar and chilli flakes.
2. Heat the oil in a pan over medium-high heat. Add the minced garlic and half of the green onions, sautéing until fragrant, roughly 30 seconds. Add the potatoes and sauté for 1 minute. Stir in the soy sauce mixture and bring to a boil, followed by turning the heat down to a low simmer. Cover partially and cook for 10 minutes stirring occasionally. If all the water has been absorbed, add 1/2 a cup more, to avoid drying out the potatoes during this stage.
3. Remove the cover, add another 1/2 cup of water and increase the heat to medium-high, cooking for another 10 minutes or until the water is absorbed. Test if the potato is done cooking by inserting a fork—if it splits the potato easily, it is ready, if you meet a lot of resistance in the center, cook for a tad longer and test again. Season to your liking and add honey if you feel the potatoes need to be sweeter and water if they are too dry.
4. Drizzle on sesame oil and the remaining green onions, followed by removing from heat and serving with sesame seeds sprinkled on top.

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NOTES

• 1/2 tspn of chilli pepper flakes will only add a little heat (in the opinion of a person who doesn’t regularly eat spicy foods), but nothing too overwhelming, adjust to your liking.
• Chill in fridge until cold if you are planning to serve as banchans (mini-appetizers).

Yangchow Fried Rice from Street Tacos Gone Wild Cooking Class

From my first ever time attending the Harmon's Cooking School. I'm going to put all of the recipes in one place from that night. The night was taught by Chef Freyka Nunez del Prado

Recipes included in this group:
 - Korean BBQ (Bulgolgi) with Kimchi
 - Sweet Pork Bahn Mi Tacos with pickled Carrots & Daikon
- Peruvian Lomo Saltado
- Chaufan Rice

Yangchow Fried Rice
The name Yangchow comes from the region where this recipe was first made. Yangzhou is in the Jiangsu Porvince. Ingredients can change depending upon what you have on hand. But there are always the presence of eggs.

Serves 8

INGREDIENTS:

4 cups                 long grain white rice - cooked/chilled (day before)

4 large                 eggs - lightly beaten and cooked omelet style

                            Canola oil - as needed

1 TB                    ginger - minced

1 TB                    garlic - minced

½ bunch              green onions - divided, greens slice thin on the bias, chop whites (down to bulbs)

½ each                carrot - diced very small

½ cup                  shiitake - finely chopped

½ cup                  ham - small cubed

½ cup                  cooked chicken - medium diced

1 cup                   cooked shrimp - either tiny shrimp of cut up into pieces

½ cup                  green peas - defrosted

4 TBS                 soy sauce - prefer dark

4 TBS                 Shaoxing wine (rice wine) - optional

DIRECTIONS:

1. Heat saute pan or walk and incorporate the oil

2. beat eggs, 1 or 2 at a time and fry into a thin omelet. Dice omelet into pieces and set aside

3. Return the wok to the heat, add oil again. Add the next three ingredients (onion whites, garlic, and ginger) and stir fry them until fragrant

4. Add carrots and mushrooms; saute until the carrots are bright orange in color

5. add the ham, chicken, shrimp and heat through

6. add the rice and stir and move wok at the same time, while incorporating soy sauce. Continue until the rice and the soy sauce are combined

7. Finish with Shaoxing wine, green onions, a bit of sesame oil, and eggs. Toss well and serve

Sweet Potato Casserole

This recipe was altered from the Pioneer Woman recipe found here: http://thepioneerwoman.com/cooking/if_you_think_you_dont_like_sweet_potatoesthink_again/

Feeds: 20 people for a Brubaker Cabin Thanksgiving 2016

Prep time: 45 minutes; I did mine in stages. I baked and peeled the potatoes the day before.

Cook time: around 30 minutes or until the topping is browned and crunchy

Ingredients

Casserole Portion

6 - 8 large sweet potatoes

1 - 2 cups of white sugar (depending on how sweet you want it and how many potatoes you use)

2 cups of milk (I used skim)

4 whole eggs

2 teaspoons of vanilla extract

1 teaspoon of salt

Topping

1 - 2 cups of brown sugar

1 - 2 cups of granola

1 cup of flour

1 1/2 sticks of butter chilled and cut into small squares

Directions

Step 1: Wash medium sweet potatoes and bake them in a 375-degree oven until fork tender, about 30-35 minutes.

Step 2: When they are finished cooking slice them open and scrape out the flesh into a large bowl. I did this while they were still hot so that they could slide right out of the skins. I held the hot potatoes with a silicone hot pad.

Step 3: Cut up the potatoes into chunks and the start mashing them.

Step 4: Add 1 cup of (regular granulated) sugar, 1 cup of milk, 2 eggs, 1 teaspoon of vanilla extract and 1 teaspoon of salt. With a potato masher, mash them up just enough—you don’t want to be perfectly smooth.

Step 5: In a separate bowl, add brown sugar, granola, flour, and 1 1/2 stick of butter. With a pastry cutter or fork, mash together until thoroughly combined.

Spread the sweet potato mixture into a regular baking dish and sprinkle the crumb mixture all over the top.

Bake in a 400-degree oven for 30 minutes, or until golden brown.

Kimberly's Hijacked by Dad Mother's Day Potatoes

Garlic Roasted Potatoes
Prep 10 min ∙ Cook 1 hr ∙ Makes Yield : 8 servings
Ingredients

• 3 pounds small red potatoes
• 1/4 cup good olive oil
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons minced garlic (6 cloves)
• 2 tablespoons minced fresh parsley

Directions
​Preheat the oven to 400 degrees F.
Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated.  Transfer the potatoes to a sheet pan and spread out into 1 layer.  Roast in the oven for 45 minutes to 1 hour or until browned and crisp.  Flip twice with a spatula during cooking in order to ensure even browning.
Remove the potatoes from the oven, toss with parsley and serve hot.
Sent from Paprika Recipe Manager

Kimberly Brubaker's Oven-Roasted Red Potatoes

Made by Kimberly Brubaker for family dinner on conference Sunday in April 2016. Dad liked them so much he signed up to make them for the May family dinner. 

Garlic Roasted Potatoes
Prep 10 min ∙ Cook 1 hr ∙ Makes Yield : 8 servings
Ingredients

• 3 pounds small red potatoes
• 1/4 cup good olive oil
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons minced garlic (6 cloves)
• 2 tablespoons minced fresh parsley

Directions
​Preheat the oven to 400 degrees F.
Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated.  Transfer the potatoes to a sheet pan and spread out into 1 layer.  Roast in the oven for 45 minutes to 1 hour or until browned and crisp.  Flip twice with a spatula during cooking in order to ensure even browning.
Remove the potatoes from the oven, toss with parsley and serve hot.

Parmesan Herb Roasted Potatoes

This is a Pinterest mash-up recipe. Here a little, there a little - you get the idea. Probably used this one the most: http://www.jocooks.com/side-dishes/italian-parmesan-roasted-potatoes/

Served: 4 adults and 6 kids on Burns/Brady Easter Dinner Sunday 2016 - everyone agreed that this is a repeat recipe

Ingredients:

Red potatoes (I used enough washed and cubed/quartered potatoes to fill the bottom of a baking pan; I'm going to guess about 20 or so)

4 Tablespoons of Olive Oil in the bottom of the baking pan

1 cup of Italian Style bread crumbs

1 cup of Parmesan cheese (the cheap crumbly kind in the green jars seems to work best for this recipe)

4 Tablespoons of Italian seasonings

Directions:

Pre-heat oven to 425

Boil potatoes until slightly tender and then drain

While boiling potatoes; mix together the bread crumbs, cheese and seasonings

Coat potatoes (once they've cooled to handle) in olive oil in baking pan - I used my hands to make sure they got very coated

Coat olive oiled potatoes in bread crumb/cheese/seasoning mixture in the same baking pan - again, I'm a fan of just using your hands

Bake for 30 minutes

Shirlene's Spicy Potato Salad

My dear dog park friend Shirlene Olsen made this salad and brought me some. It was so good that I needed to include the recipe here. She originally got if from the Harmon's "Food for Thought" -summer edition 2015 magazine. Feeds 6-8 people. Including setting time, takes about 2:30.

Ingredients:
 3 lbs small red potatoes, diced large, skin on
1 cup ranch dressing
1 cup sour cream
2 chipotle peppers, minced
1 T adobe sauce
1/2 cup red onion, chopped fine
1 cup shredded cheddar cheese
8 slices bacon, cooked and crumbled
3/4 cup parsley, chopped
salt and pepper to taste

Place potatoes in a large pan and cover with water by 1". Add a large pinch of salt. Bring to a boil over high heat, then reduce to a simmer. Cook just until potatoes can be pierced with a fork (10-15 minutes), then drain.

Place remaining ingredients in a large bowl and stir to evenly mix. Add potatoes and toss to combine.

Refrigerate for at least 2 hours prior to serving.

Maylene's Zucchini Casserole

So I have finally found a decent use for cream of something soup.  This is so yummy.  Of course I lightened it up - but you don't have to.

1 can cream of chicken
1 cup sour cream
1 box of stove topping stuffing chicken flavor
2 shredded zucchini's
1 chopped onion
1 shredded carrot
1/4 cup butter

Step one: shred zucchini, chop onion, shred carrot
Step two: steam zucchini and chopped onion lightly
Step three: mix sour cream and cream of chicken soup in veggies, including shredded carrot
Step four: toss stove top in melted butter
Step five: create layers: start with stove top, then veggie layer and end with stove top
Step six: bake at 350 for 30 minutes

Breaded Green Beans

Used my costco green beans and my costco italian bread crumbs.  This is so yummy!!


1 (1 lb) bag frozen green beans 
2 tablespoons butter 
1/2 cup chopped onion - I did big long pieces
 1/4 cup plain breadcrumbs 
1/2 teaspoon italian seasoning mix - I used pineapple sage and it was awesome
 garlic salt
Directions: 
1 Microwave beans according to package directions and drain. 
2 Melt butter in a large skillet, add onions and sautee over medium low heat until they begin to yellow. 
3 Add bread crumbs and seasonings and saute 1 minute. 
4 Add green beans and saute 3 to 4 minutes.

Read more at: http://www.food.com/recipe/fabulous-frozen-green-beans-37780?oc=linkback

Crockpot Herb Pototoes

made for Chad's birthday dinner on December 18, 2011

• 6 medium red potatoes
• 1/4 cup water
• 1 teaspoon sea salt
• 1 teaspoon pepper
• 1 teaspoon garlic powder
• 1 cloves of garlic minced
• 1 onion chopped in large wedges
• 1/2 teaspoon basil
• 1 teaspoon italian seasoning
• 1 teaspoon dried rosemary
• 4 tablespoons of olive oil or butter

Directions:

1. 1
   Chop potatoes into half moons (slice potato in half longways, then into pieces). Place into crock pot.
2. 2
   Add water and sprinkle with all the herbs and seasoning. Stir to distribute the herbs.
3. 3
   Add olive oil or butter in separate pieces on top of the potatoes.
4. 4
   Cover and cook on low for 5 hours or until tender.
5. 5
   Note: It may take less time to cook, I'm never home to check when they are actually ready! I've let them cook up to 8 hours and they are still good.

Oven-Roasted Sweet-Potato Wedges

3 small sweet potatoes (about 2 lbs.)
1 1/2 Tbsp olive oil
1/2 tsp dry mustard
2 tsp minced fresh rosemary (or use dry)
1/2 tsp salt

Preheat oven to 450.  Peel sweet potatoes.  Cut each potato lengthwise into 16 wedges (or more if you like yours crunchy).  In a large bowl, combine sweet potatoes and remaining ingredients.  Toss well to coat.  Arrange potatoes in a single layer on a baking sheet.  Bake poattoes for 30 inutes or until soft and lightly browned, turning wedges after the first 15 minutes.  Serve immediately.

Roasted Asparagus

This is my number one favorite way to have asparagus. My kids love it and I love that it is sooooo easy, and so delicious – not to mention healthy!

Asparagus
Olive Oil
Sea Salt

Heat oven to 400 degrees. Wash and break ends off of asparagus. Peel stems, if desired. Put about two tablespoons of oil in the bottom of a metal pan (9x13 metal pan, rimmed cookie sheet, or roasting pan are all fine). Toss asparagus in the oil until well coated, adding more oil if needed. Spread asparagus into a single layer and salt. Roast for 6-8 minutes, until crisp-tender (or until a fork goes through the stem easily, but without the asparagus being mushy).

Garlic Mashed Potatoes

I thought it was time to put some Thanksgiving recipes up.  Here is my tried and true garlic mashed potatoes that you ask me to make every year.  I do have a couple of things I throw in them at home (when not trying to please a broad variety of tastes).  The essential ingredients are in bold.
Yield: 10 Servings

Ingredients:
5 lbs Yukon Gold potatoes (about 9 large) peeled
2 T butter, softened
2 cups shredded cheese of your choice (I don't do this for Thanksgiving, I just add 1 cup cheap grated parmesan cheese) - but it is seriously yummy with cheddar
6 ounces of cream cheese - I use reduced fat
4 T of garlic (about 8 cloves, crushed and salted, or use the stuff from Costco)
Up to 1 1/4 cup milk (food storage baby -use the powdered stuff if you don't use whole milk)
2-3 strips of bacon crumbled up (another add on)
green onions sliced thin (another add on)
Salt and pepper to taste and add more butter to get the desired flavor and texture
Sometimes I add more garlic salt as well.

STEP ONE: peel potatoes & cut into chunks - smaller cook faster
STEP TWO: cover with water in a large pot and bring to a boil (unless you have Aunt Alice's pressure cooker), then let sit for 20 minutes or until tender - ok, it's usually much longer, but the original recipe says 20 minutes - maybe they have Aunt Alice's pressure cooker!
STEP THREE: Drain
STEP FOUR: If your pot is an old beater like mine, then leave the potatoes in it for this next part - if not - In a large mixing bowl, use beaters to mash potatoes and add butter,  cream cheese, milk and garlic, and anything else you decide to add.

To Freeze and Serve Later:
Cool and freeze in 2 cup portions in sandwich freezer bags or freezer containers - good for up to 2 months.
Thaw in either fridge or defrost in microwave.  Obviously heat them up, because that would be gross!

Fresh Pear Sauce

Ingredients:

6 cups pears (peeled, cored, diced)
1/2 c. water
2 Tbsp. sugar
1 tsp. lemon juice

Mix all ingredients in medium saucepan.  Bring to boil.  Lower temperature to medium and cook for 15 to 20 minutes until fruit is tender.  Puree in blender.  Garnish with cinnamon.

Asparagus Salad

4 cups asparagus pieces (cooked, cut in 1/2 inch pieces)
1 cup chopped tomato
1/4 cup chopped red onion
2 Tbsp. lemon juice
1 tsp. dill, optional
1 tsp. olive oil
1/4 tsp. salt
Feta

Combine all ingredients!  That's it, so easy!  Be careful to measure your lemon juice.  Too much makes the salad way to strong.

Kristi's Mexican Rice

2 TBS oil
3 TBS crushed garlic (I get mine at Costco)
1/4 onion minced (I did a purple one)
1 1/2 cup rice
1 can chicken broth
1 cup tomato sauce
1/2 cup cilantro diced finely
1/4 t cumin
1/2 t onion powder
1/2 T taco seasoning

STEP ONE: heat oil, saute garlic and onion
STEP TWO: add dry rice and stir until rice browns (around 5 minutes)
STEP THREE: add broth and tomato sauce and cilantro and spices
STEP FOUR: bring to a boil (mine was pretty much already there)
STEP FIVE: cover and cook for 10 - 20 minutes (until done)
STEP SIX: fluff with a fork

Serve with Nicole's taquito recipe

St. Patrick's Day Cole Slaw

So I hate Irish Food - but this was a good cabbage using recipe that I really liked!

From the kitchen of Becca Buchart

Vinaigrette Coleslaw

3 tbsp. apple cider vinegar
3 tbsp. olive oil
2-3 Tbsp. sugar (I think I usually only do 1 or to taste; I don't usually like it too sweet)
1/4 tsp. dry mustard (I used spicy mustard from the fridge)
1/4 tsp. celery seed (or caraway seeds)
1/8 - 1/4 tsp. pepper
4 c. shredded cabbage
1 c. shredded carrots (2 or 3)
1/4 c. thinly sliced green onion


When I made it I think I might have doubled the dressing and used 1 head of cabbage, 3 or 4 carrots and 1/2 red onion for a large bowl. It's the sort of thing you can mix up pretty much any way you want.

Toasted Parmesan Orzo with Peas

This recipe is super easy, really yummy, and great with flank steak! The original recipe called for 3/4 t. salt to be added when you put the onions in. I think it is too salty this way, but just be aware and adjust to your own taste when you add salt at the end. Also, use fresh parmesan - not the stuff we grew up with. I buy mine already shredded at Costco in the cheese section and keep it in my fridge or freezer. I use it for a ton of things that we eat regularly.


Toasted Orzo with Peas and Parmesan
adapted from Cooks Illustrated
Serves 4-6 (as a side dish)

*Be careful when adding the broth to the pan, because it will create a lot of steam.

2 tablespoons butter
1 small onion, minced
2 medium garlic cloves, minced
1 ¼ cups orzo
2 1/2 cups low-sodium chicken broth
2 cups frozen peas
1 ounce Parmesan cheese, grated (about 1 cup)
Parsley
Ground black pepper
Salt

Melt the butter in a 12-inch nonstick skillet over medium heat. Add the onion and cook, stirring often, until softened, 5 to 7 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the orzo and cook, stirring often, until most of the grains are golden, about 5 minutes. Carefully stir in the broth and bring to a boil, then reduce the heat to medium-low and simmer, stirring occasionally until all of the liquid has been absorbed and the orzo is tender, 10 to 12 minutes. (Be careful not to cook at too high of heat at this point because the liquid will evaporate instead of cook the orzo and you'll be left with undercooked pasta.)

Take the pan off the heat, stir in the peas and parmesan cheese and let sit until the peas are warmed through, about 2 minutes. If the peas need it or if the cheese doesn’t melt, return the pan to low heat until everything is warmed through. Season with salt and pepper to taste and sprinkle with parsley.