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Archive for the ‘Beef’ Category

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When I grew up in a small town in Austria, food seemed to be very regimented.  I grew up thinking you could only eat spinach with fried potatoes and eggs, since it’s the only way I ever had it.  Or you had to eat roasted chicken with rice, but never with potatoes or noodles.

Dr. Tae Yun Kim set me free on all this limited thinking.  She explained that food needs to not only be healthy, made of organic, fresh ingredients, and be tasty, but also needs to look inviting.  And there should be a good variety and not always the same old thing.

So, although we love soup a lot, by now we are temporarily “souped out” and ready for bright spring dishes.

So here is Dr. Tae Yun Kim‘s recommendation to beat the winter soup blues.  These stuffed peppers are very simple, yet very healthy and appealing.

You start by washing the peppers and cutting off the top, like in the picture.  Dry the inside well and set them in a well oiled, oven safe pan.  Set the oven to 350 degrees.

For the basic filling, mix cooked (brown) rice, pre-boiled ground beef, eggs, (I get good results with 1 egg per pound of ground beef) finely chopped parsley, cilantro, yellow and green onions, mushrooms, salt and pepper.

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For added nutrition, Dr. Tae Yun Kim adds hemp seeds, a good handful of it, and chia seeds.  If you like it hot, add either finely chopped jalapenos, or hot red pepper.  Mix very well and stuff the peppers.  Put back the “lid”, and add tomato sauce into the baking pans.  I like to keep the sauce very spicy and chunky; make sure it comes up 3/4 the height of the bell peppers.

Bake for about half hour, and enjoy!

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One of my favorite things to do is gather wild vegetables and herbs – and use them.  This time of year offers abundant wild vegetables, and what to me and so many other people looks like just another weed, to Dr. Tae Yun Kim they are very precious foods.  When I am lucky enough to get to accompany her on a wild herb picking adventure, she talks about how when she was little, those herbs saved her life.  If you follow my blog you might remember that when she grew up, she was rejected and abused and eventually abandoned just because she was a girl – and during the time of having to fend for herself she relied on those wild herbs.  Later on, when Dr. Kim was training under a Buddhist monk in the Martial Arts, he passed onto her an amazing treasure of knowledge, not just what you can eat, but how to use all manner of herbs for healing all kinds of conditions.

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In the above basked you can see some herbs that are easily available in most places, such as young dandelion, shepherds purse, purslane and more.  This particular basket includes a few green onions that had gone astray and grown way outside the actual vegetable garden.

In addition to the great taste, wild herbs also help detox your body after winter.

To use them in soup, soak these herbs well in apple cider vinegar for about 10 minutes, change the water, and repeat.  Then chop them up into big pieces, including the roots if you can, and boil until barely tender.

For the soup base, you really can you use any broth you like.  Chicken soup is a great one as is beef.  The most traditional way to eat the herbs is boil them briefly in “bean paste soup” or Deng Jang chigae as it is called in Korean.

Let’s go outside and gather some herbs!  Just be sure you know which ones are edible.

 

 

 

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Isn’t this a beauty?  It didn’t only look good – it tasted fabulous!  It’s one of those simple dishes that you might overlook because of its simplicity but trust me, it’s worth checking out.  And no matter how many casserole recipes you have, and have made – I suggest give this one a try anyway.  I promise you won’t be disappointed!  And don’t be deterred by my beautiful aluminum foil pan – this was for a friend that had surgery and needed to be transportable and disposable.

While I was putting this together,  thought about some things Dr. Tae Yun Kim has said that keeps sticking in my mind (and I love that it does.)

“Just as you put energy into your food when you grow it or prepare it, you also fill your environment with your energy.  A room full of people creates an energy field that can be positive or negative, depending on everyone’s intent.”  (The Silent Master, page 76)

Well, I certainly put a lot of love into this dish and to everyone around me!

To recreate it, start with either a nice steak, or if you need to watch your budget, you can use stew beef.

First, in a little oil of your choice, saute your meat of choice briefly, and add ground garlic and cut up onions.  Stir fry until just barely starting to get tender, then add other veggies of your choice.  Here is what I used:

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Add a couple of jars good quality tomato sauce or spaghetti sauce, and let it heat up.  Add some hot red pepper, I used some very spicy Korean red pepper powder, and it took this dish over the top!

While you are sauteing the meat, start boiling water for your pasta.  I love small shells, so that is what I used, but you can use maccaroni or whatever pasta you prefer.  If you are gluten-free, like me, make sure you get gluten free pasta and cook according to the directions on the package.

Cook pasta until it still has a good “bite” in the middle, drain and rinse briefly.  Preheat oven to 350.

In an oven proof casserole dish, put a layer of the meat-veggie sauce, then add a layer of pasta.  Put some grated cheese on top, or if you prefer, dot with spoonfuls of cream cheese with herbs.  Add the rest of the sauce, and put in the oven for about 20 minutes or completely heated through.  Just before done, you can sprinkle more grated cheese on top – serve right after the cheese has melted.  Good luck and Guten Appetit!

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Dr. Tae Yun Kim is, among all the countless other things she does, a most amazing cook.  Of course we know that by now.

But tonight was a different level of yummy.  Wouldn’t you agree by looking at the picture? First, Dr. Tae Yun Kim started out by, as usual, boiling out the long, meaty beef ribs. Naturally they were from locally raised pastured cattle, all organically fed.

The sauce!  Did I mention that heavenly sauce?  It has all sorts of goodies in it, and starts with a mixture of Korean hot pepper sauce, Gochu Jang (available in gluten-free nowadays), garlic, a little water, raw sugar, crushed garlic, apple cider vinegar, and – tada!  Tonight a new special ingredient made an appearance – cinnamon!  As far as proportions go – it’s meant to be spicy with just a hint of cinnamon, and fairly sweet.  How good was it?  See for yourself!  🙂

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Yes, that’s right there is sauce all over my face and hands….so so good!

Dr. Tae Yun Kim always encourages people to be bold and go ahead and try new things – so give it a try and enjoy the results!

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The title purposely says “Korean Style”, because with Dr. Tae Yun Kim there is no restriction or limit on her creativity.  She bases many of her innovative dishes and creations on the Korean cuisine of the time she was growing up, when all food was by default organic, grown on healthy soil with no chemicals applied to either ground, plants or animals.

Nowadays she shops for organically grown fruit and produce and grows a lot of her own fruits and vegetables.  She makes sure any poultry and meat she purchases came from healthy, happy, organically raised animals.

She still cleanses the meat before using it by using this method (from a few blog posts back.)

In these pictures, Dr. Tae Yun Kim started with chicken pieces, and sautéed them in some water seasoned with salt and garlic.  She added tofu and vegetables, starting with the hard varieties like carrots, onions, Brussels Sprouts and Yucca root, and then follows with mushrooms, zucchini and cabbage.

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As sauce, she added her very own brand of hot sauce.  I know, not fair!  To make a close approximation of that sauce, you take a couple of spoons of gochu jang, available in any Korean store.  For us gluten-free folks – there are gluten free varieties available online and they are every bit as good.

To this you add a spoon of garlic, a couple spoons of raw sugar, and some apple cider vinegar and lemon juice.  Heat up, stir vigorously and add a few spoons to the stew, enough to cover the meat and veggies but not so much it turns soupy.  Taste and adjust seasonings.  You can add some chopped up jalapeno’s of you love it really hot.

Lastly, add some cilantro, green onions, and parsley, according to your own taste.

This stew can be served over brown rice or acorn noodles, or use chap chae noodles.  Either way, it is amazingly delicious!

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Whether or not you are tired of the rich foods of the Christmas and New Year Season, deep down we all know that it’s time to put the cookies down and start enjoying healthier food choices.beef-n-veggies

Dr. Tae Yun Kim has been cooking up some incredibly delicious dishes, that are very simple, very quick to put together, and give you a lot of room to be creative.

They don’t require precise recipes.  For example, in the above dish, Dr. Tae Yun Kim started out by boiling out beef ribs as I explained it in this post.  You can do this ahead of time, perhaps boil out all the meat you’ll need for the week.  Gently saute in a bit of vegetable oil, or simply use just water.  Add garlic, and whatever vegetables you have on hand, in the picture it happens to be Brussels Sprouts, Carrots, Broccoli and mushrooms, green beans and green onions.  Add the hard veggies like Brussels Sprouts and carrots first, then after a while add the softer ones.  When all veggies are crisp tender, add seasonings – I love it just with a tiny bit of salt and pepper, but it’s also out of this world with soy sauce, sesame seeds, sesame oil and red pepper.  Serve with rice and enjoy!

So you see, eating healthy isn’t a sacrifice at all.  You’ll immerse yourself in this symphony of flavors so that you won’t even be able to spell the word “cookie” anymore.

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Even though I might have written about this before, this is such an important topic these days, and Dr. Tae Yun Kim has emphasized how crucial it is to eat the purest food possible.

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Doesn’t this look good?  Unless you are a vegetarian, there is a good chance you enjoy beef ribs.

In today’s world, there is so much contamination – air pollution, soil solution, water contamination all contribute to making our food supply less and less healthy.

In addition, the majority of our cattle and poultry and even pigs are kept in very close quarters, the feed lots where they can hardly move and typically stand in their own urine and feces.   To avoid diseases and malnutrition, and fast growth, the animals receive a lot of antibiotics, hormones and other chemicals.  These chemicals will go right into our bodies when we eat that meat.

You can still enjoy all sorts of delicious meats if you prepare them right.

First of all, start with organically raised beef from local farmers, preferably raised in open pastures.

When Dr. Tae Yun Kim grew up, in the countryside of South Korea, there was only organically raised beef from pastures, simply because that was the only known way to raise cattle or chickens, for that matter.

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Then, start boiling water in a pot large enough to hold the meat you are about to use, and enough water to cover that meat.  Add about a couple tablespoons of Kosher Salt to the water, a quarter cup of crushed garlic and a couple of fresh, minced jalapenos.  If it’s beef you are boiling, also use a tablespoon or two of organic brown sugar to insure the meat is tender.

Boil the meat until about 99% done – check until  there is no more blood at the bone, and if it’s bone less, such as ground beef or chicken breast, no pink at all.  You should also boil out hot dogs or other prepared meats this way, to get optimal health benefits.

You will see a lot of grease and a lot of dirty foam rising to the top of the pot.  Good!  That is what you want to get rid of!  Once the boiling is all done, drain the water and discard it.

Rinse off the meat, and use as you normally would.

Here is a delightful dish Dr. Tae Yun Kim just recently made:

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