Delicious Korean Tacos with Kimchi: Recipe

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A couple years ago my aunt found a restaurant in south Minneapolis, the Nokomis area, that served Korean Tacos. They soon became her favorite go-to meal for the evenings she didn’t feel up to cooking or didn’t have enough time to. Unfortunately, after the rent was raised at the restaurant, the owner had to close down and this left my aunt saddened by the loss of her favorite tacos. 😦 So for her birthday dinner last year, I was determined to make a Korean taco as equally satisfying for her and that’s when I came upon Bakedbree’s Crockpot Korean Taco recipe. I altered the recipe to my liking and changed the recipe to one that is baked in the oven, versus being cooked in a crockpot, so my recipe will be done in 3 hours instead of 8-10.

Ingredients:

  • 3lbs. Grass Fed Chuck Roast
  • 1/2 Cup Organic Brown Sugar
  • 1/3 Cup BRAGG Liquid Aminos (or Coconut Aminos)
  • 1 Whole Medium Sliced Onion
  • 10 Garlic Cloves, Sliced
  • 2 Tablespoons Fresh Grated Ginger
  • 2 Tablespoons Rice Wine Vinegar
  • 1 Tablespoon Sesame Oil
  • Optional – Red Pepper Flakes
  • Olive oil, (or other high heat oil)
  • Garlic Powder
  • Onion Powder
  • Sea Salt
  • 1 cup of Water

Lime Cream Sauce:

  • 1 Cup Plain Yogurt
  • Zest of 1 lime
  • 1 Lime Juiced
  • Salt to taste

Toppings for serving:

  • Kimchi (I use my homemade kimchi recipe, but store bought is just fine!)
  • Lime wedges
  • Siracha
  • Corn tortillas
  • Cilantro
  • Bean Sprouts

Pre-heat the oven to 275°F. Pour 2-3 tablespoons of olive oil in a dutch oven and heat over medium high heat. Sprinkle sea salt, garlic powder and onion powder over the meat. Sear the chuck roast on one side, for about a minute until it’s browned. Flip the roast over to the other side and toss in the onions and garlic.

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In a bowl, stir together the BRAGG Liquid Aminos (or coconut aminos), brown sugar, vinegar, grated ginger, 1 cup of water and sesame oil. Once both sides of the roast are browned, remove the pot from the burner and add the liquid to the roast.

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Cover the roast and bake for a total of 3 hours, check on it after 90 mins and flip the roast over. Remove the cover for the duration of the cooking time. Add a 1/4 cup or 1/2 cup of water if the pan looks dry. At the 3 hour point, your roast should be very tender and pull apart easily. If it isn’t, cook another 30 minutes and check again.

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At some point while the roast is cooking, create the Lime Cream Sauce (see ingredients above) and mix together. Set in the fridge until it’s time to grub.

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Once everything is ready, grab a corn tortilla, and top it with a little of everything and ENJOY!

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YUM!

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30 Day Paleo Diet + Cinnamon Apple Chips and Cashew Butter Recipes

A couple days ago, my husband and I began to eat the Paleo way. We already buy mostly grass fed and organic foods and I make most everything I can from scratch, so what the diet meant for us was that we would have to cut out noodles/rice/grains, legumes, alcohol, dairy and sugar. However my husband does make his own homemade yogurt, which he incubates for 24 hours (so the lactose is no longer an issue) and we are eating that on the diet.

The reason we decided to try the Paleo diet is because my husband suffers from a chronic digestive disease called Ulcerative Colitis.

UC

His doctor’s want him to try intravenous  medications and before that point, I’d like to try clean eating. My hope is that he has a gluten intolerance and cutting it out from his diet will soothe his symptoms. I’m doing the diet with him as his support and as I learn more about why people cut out gluten, it makes a lot of sense to eat this way, or at least eat this way most of the time. Kris wrote a post back last May that speaks more about gluten here. I have read many articles about people that have had success with eating clean and we figured it was worth a try!

Here are a couple things I made over the last couple of days and really enjoyed.

Cinnamon Apple Chips

Cinnamon Apple Chips www.minnesotafromscratch.wordpress.com

I sliced up 4 apples about 1/8 of an inch thick and placed them on a parchment paper lined cookie sheet. I seasoned them with cinnamon and nutmeg and cooked them at 200°F for an hour (my oven runs hot so you could try baking them at 225°F too). Then I flipped them, seasoned them more and cooked them for another hour. After two hours of cooking, I checked them every 5-10 mins until they were done to my liking. Beware, they quickly go from under-cooked to overdone, so set a timer! You can be creative with the seasonings. They make a nice crispy snack… my daughter was so pleased she thought they were “treats”.

Cashew Butter

Cashew butter - minnesotafromscratch.wordpress.com
Yesterday I whipped up a batch of homemade peanut butter for my daughter’s lunch. Then it occurred to me that since peanuts are “not legal” for the paleo diet, perhaps I could make the recipe with cashews instead. I gave it a try and oooohhmmmyyyygggooossshhh I’m in love. My husband likes it but not to the extent I do. I think the flavor is so creamy and delicious, it almost reminds me of cookie dough. Maybe I’m crazy, but give it a try. Just follow my homemade peanut butter recipe in the hyperlink above and sub cashews for the peanuts. MMMmMmmm!

Every weekend for the next four weeks, I will be posting a recap of things we cooked and liked, with recipes included as well as a little summary of how things are going with our bodies.

If you have any great paleo recipes, tips or tricks that you LOVE, please share them in the comments.

If you don’t already follow me on Instagram, then please add me! I post there almost daily.

Are you a Glutton for Gluten?

whole wheat

I think it’s fair to say that most people love, LOVE their breads, pastas, pizzas, pastries, and… (dare I say) beer.   I recently read a short article in the Taste for Life magazine that I picked up at a Whole Foods Store I frequent.  Although the article was short, it really got me thinking about the foods I am consuming and more concerning is what I’m feeding my son.   Keep in mind that I buy all organic, and assumed I was avoiding all the ‘bad stuff’.  And I’ve been gluten ‘curious’ for some time, but not really curious enough to endeavor.

What struck me was that the article stated whole-wheat bread when compared to white bread was like selecting filtered rather than non-filtered cigarettes – WHAT!

The problem lies in the crossbreeding and hybridization of the wheat which introduces chemicals to our diet leading to high blood sugar levels (diabetes), overeating (obesity), inflammation, irritable bowel, cancer, the list goes on…

So what’s the answer you ask?  Heritage wheat is available and is more like the whole wheat your grandmother (or your grandmother’s grandmother) used to bake with.  For me?  I have switched our sandwich bread and tortillas out for gluten-free products and plan to make my own gluten-free flour to bake with.  I’m not suffering from celiac disease or a wheat allergy, but I do believe that introducing gluten-free into our diet is an easy way to make our diets more diverse.  (Gluten is found in wheat, rye, and barley.)

I’m considering going gluten-free entirely for a month to see if I feel different.  In researching the subject it seems many people find they have more energy, are less bloated and just ‘feel’ better.  The challenge has been to find products that are both gluten-free AND organic.

What’s your experience with a gluten-free diet?

Kristin (not a doctor)

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