Yeongeun jorim (Sweet Soy Braised Lotus Roots)

Yeongeun jorim (Sweet Soy Braised Lotus Roots)

adapted from  koreanbapsang

Lotus root is the edible rhizome (continuously growing horizontal underground stem) of the lotus plant, known for its crisp texture and mild, slightly sweet flavor when cooked. It offers numerous health benefits due to its rich nutritional profile. It's a good source of vitamins like A, B6, and C, as well as minerals like potassium, copper, iron, zinc, manganese, and phosphorus. These nutrients contribute to improved blood circulation, reduced risk of anemia, and even help regulate blood pressure and reduce stress. Lotus root also promotes healthy digestion due to its fiber content.

I learned the hard way that slicing lotus root on a mandoline is not a good idea. Cut them by hand!

Makes 3 servings                                                             4 WW points / serving

1/2 pound lotus root, ends removed, peeled and cut into 1/4 inch slices
1 tablespoon vinegar
4 Tbsp. soy sauce
2 Tbsp. rice wine or white wine
1 1/2 Tbsp. coconut crystals 
1 Tbsp. vegetable oil

1 tsp. sesame oil
1 1/2 tsp. corn syrup or 3/4 tsp. honey, optional or to taste

1/4 tsp. toasted sesame seeds for garnish, optional garnish

1. Add the lotus root to a small pot with enough water to cover them and a tablespoon of vinegar. 
2. Bring it to a boil and cook, uncovered, for about 10 -20 minutes depending on how firm you prefer your vegetables.
3. Drain, and rinse with cold water; Return them to the pot. 
4. Add 1 cup of water and the soy sauce, wine, coconut crystals, and cooking oil; Bring it to a boil.
5. Boil, uncovered, over medium high heat until the liquid is reduced to about 4 tablespoons, 20 minutes. Stir occasionally to rotate the lotus root slices.
6. Add the sesame oil and corn syrup or honey if using and stir well for 3 minutes. Keep your eyes on the pot to avoid burning the lotus root.
7. Sprinkle with the sesame seeds prior to serving, if using.
8. Store leftovers in the braising liquid in the refrigerator.

Enjoy!

Firecracker Beef & Veggie Bowls

Firecracker Beef & Veggie Bowls

adapted from olivia.adiance

A sweet and spicy beef dish. Make it gluten free by serving it with rice noodles or rice. 

Coconut crystals are made by evaporating the sap of coconut palm trees until it crystallizes, resulting in a texture similar to brown sugar. It has a lower glycemic index than white sugar ; Coconut sugar: GI of 35-54 vs. White sugar: GI of 60-65

Makes 2 servings                                                                7 WW pts / serving

1/4 cup sriracha
1 1/2 Tbsp. coconut crystals or sugar substitute
2 Tbsp. soy sauce
2 Tbsp. unseasoned rice vinegar

Cooking spray
1/2 lb. lean ground beef
1/4 tsp. Kosher salt
1/2 small onion, diced
1 1/2 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
2 Tbsp. + 2 tsp.water
2 heads baby bok choy, chopped
2 baby bell pepper, thinly sliced

1/4 cup snap peas
4 oz package of udon noodles, cooked according to package directions
Sliced green onions and toasted sesame seeds for garnish, optional

1. Whisk together the  sriracha, coconut sugar, soy sauce and rice vinegar; Set aside.
2. In a skillet coated with cooking spray, cook the ground beef over medium heat, breaking up the meat, until browned, about 5 minutes.
3. Using a paper towel, remove most of the accumulated grease
4. Add onions and cook for 2-3 minutes then add the garlic and chili flakes, cooking for another minute
5. Pour the sauce over ground beef in skillet and cook for 6-8 minutes until the sauce is beginning to caramelize
6. Add the veggies and cook for another 2-3 minutes
7. Add the water, stirring to incorporate; Simmer tossing to combine, about 1-2 minutes.
8. Add the noodles to the skillet stirring for 1 minute to ensure the noodles are evenly coated in the sauce
9. Serve topped with green onion and sesame seeds

Enjoy!

Layered Ham Salad

Layered Ham Salad

I like to make individual servings of this salad in clear glass bowls so the lavering is apparent. If increasing amount use a large glass bowl or a trifle bowl.

Reduce the point value by substituting chicken or turkey for the ham and use reduced fat Mexican cheese blend.

Makes 2 servings                              3 WW pts / salad + 1 WW pt./Tbsp dressing

1 Tbsp. chopped jalapeno pepper
1 Tbsp. chopped bell pepper
1/4 cup corn kernels, fresh or frozen
1/3 cup reduced fat mayonnaise
1 tsp. sugar substitute
4 tsp. taco sauce
3 oz, torn romaine lettuce or prefered lettuce
4 slices deli ham or ham steak, chopped (about 2 ounces)
1 medium plum tomatoes, chopped
2 Tbsp. chopped onions
2 Tbsp. cucumber, seeded and chopped
1/4 cup shredded Monterey jack cheese

1. In a small saute pan coated with cooking spray, saute the jalapeno and bell peppers until softened, about 2-3 minutes.
2. Add the corn kernels; Cook until heated through, about 2-3 minutes; Set aside to cool.
3. Combine the mayonnaise, taco sauce and sugar substitute in a small bowl and whisk to combine; Set aside.
4. Divide the lettice between two bowls.
5. Divide the remaining ingredients between the 2 bowls layering in the following order: ham, tomato, onion / cucumber, corn mixture, cheese and dressing.

Enjoy!









In a small bowl, mix dressing ingredients.

BBQ Shrimp with Avocado Salad

BBQ Shrimp with Avocado Salad

adapted from Food & Wine

This recipe has a surprising amount of worcestershire sauce but it works.

When cooking for 2 I like to get the mini avocados. They are large enough for 2 without any leftovers that are going to oxidize.

Makes 2 servings                                                            9 WW pts / serving

Cooking spray
1/2 shallot, finely chopped
1/2 garlic clove, finely chopped
2 Tbsp. dry white wine
1/4 tsp. chopped thyme
1/4 cup + 2 Tbsp. Worcestershire sauce
1/4 cup Homemade chicken stock or low-sodium chicken broth
12 large shrimp, shelled and deveined
Kosher salt and freshly ground black pepper
1 Tbsp. butter
Sliced scallions, for garnish
1 Tbsp.extra-virgin olive oil

1 Tbsp. water
1 1/2 Tbsp. fresh lemon juice
1 small avocado, pitted, peeled and cut into wedges
1/2 romaine hearts (5 ounces), chopped
1/2 small fennel bulb, trimmed and thinly sliced
1 large radishes, thinly sliced

Flaky sea salt & Aleppo pepper (optional)

1. In a small saucepan coated with cooking spray, cook the shallot and garlic and cook over moderate heat, stirring occasionally, until softened, about 3 minutes. 
2. Stir in the wine and thyme and cook until reduced by half, about 2 minutes. 
3. Add the Worcestershire sauce and broth and cook until reduced to 1/4 cup, about 15 minutes.
4. In a large skillet, heat the remaining tablespoon of grapeseed oil. 
5. Season the shrimp with salt and pepper; Cook over moderately high heat, turning once, for 2 minutes total.
6. Stir in the sauce and cook, stirring, until thickened, about 2 minutes. 
7. Add the butter, stirring until incorporated and season with salt. Transfer the shrimp to a platter and garnish with scallions.
8. Meanwhile, make the salad by whisking the olive oil with the water and lemon juice in a large bowl. 
9. Add the romaine, fennel and radishes, season with salt and toss to coat; Top with the avocado seasoned with flaky sea salt an Aleppo pepper, if using.
10. Serve the salad beside the shrimp.

Enjoy!

Farro with Shiitake Mushrooms

Farro with Shiitake Mushrooms

adapted from Food & Wine Magazine, February 2001

Farro, also known as Italian spelt is nutty and chewy. It is also good for you. According to Dana Angelo White, M.S., R.D., A.T.C."[o]ne cup of cooked farro contains 220 calories, 2 grams of fat, 47 grams of carbohydrate, 5 grams of fiber, and 8 grams of protein. It will also give you a hefty dose of vitamins A, E and minerals like iron and magnesium."

Makes 3 servings                                                               4 WW points / seving

Cooking spray
1/2 small onion, minced
3/4 cup farro
1 thyme sprig
1/2 cups water

3/4 cup Homemade chicken stock or low sodium canned broth  
Kosher salt and freshly ground pepper

1 1/2 Tbsp. butter  
2 1/2 ounces finely diced shiitake mushroom caps (about 1 cup)

Dash of truffle zest  (optional)

1. In a skillet coated with cooking spray, cook the onion over moderately low heat, stirring frequently, until softened, about 8 minutes. 
2. Add the farro and thyme and cook, stirring occasionally, until the farro is lightly toasted, about 3 minutes. 
3. Add the chicken stock and water along with a pinch each of salt and pepper. 
4. Bring to a simmer, cover and cook over low heat until the water is absorbed and the farro is al dente, about 30 minutes; Discard the thyme.
5. Meanwhile, melt the butter in a medium skillet. 
6. Add the mushrooms and cook over moderate heat, stirring frequently, until softened, about 5 minutes. Add the mushrooms to the farro.
7. Season to taste with salt, pepper and truffle zest, if using, prior to serving.

Enjoy!

Crescent Roll Garlic Knots

Crescent Roll Garlic Knots

adapted from Grilled Cheese Social

Need garlic knots quickly? Start with crescent dough.... the one in the tube.

Makes 2 servings

1/2 tube Crescent Rolls
1 low moisture mozzarella string cheese, halved lengthwise
1 Tbsp. olive oil divided
1/4 tsp. garlic salt
4 Tbsp. butter
2 large cloves garlic, minced
1 1/2 tsp fresh parsley, minced
1/8 tsp. red pepper flakes

1. Preheat oven to 375F degrees.
2. Roll out crescent rolls and divide into 2 rectangles;  Patch up any open seams or visible holes.
3. Add half a mozzarella stick to each long side of the rectangle of crescent roll; Roll the mozzarella stick up in the dough and pinch the edges closed.
4. Gently tie the cheese stuffed dough into a knot and place on a lined baking sheet. 
5. Drizzle with 1 1/2 tsp. olive oil and garlic salt.
6. Place in the oven and bake for 15 minutes.
7. Meanwhile, melt the butter with the remaining olive oil to a small pan over medium heat. 
8. Once the butter is melted add the garlic and cook over low for 2-3 minutes or until it is fragrant and tender.
9. Add parsley and red pepper flakes and stir. .
10. Once the garlic knots are golden brown, remove them from the oven and drizzle the garlic butter over the top.
11. Cook for an additional 2-3 minutes.

Enjoy!

Chicken with Snap Peas and Shiitakes

Chicken with Snap Peas and Shiitakes

Adapted from Food Network

Blanch the snap peas by cooking them in boiling for for 1-1 1/2 minutes then transfer to an ice bath to stop the cooking.

You can reduce the WW points bu using boneless skinless thighs.

Served with Scallion Speckled Rice

Makes 2 servings                                                            10 WW pts / serving

2 boneless, skin on chicken thighs
1 tsp. sesame oil
2 Tbsp. oyster sauce
2 tsp. cornstarch
2 garlic cloves, minced and, divided
2 tsp. grated ginger, divided
3 oz. snap peas, blanched and held in ice bath
2 Tbsp. grapeseed oil or other neutral oil
2 sliced scallion, light green and white only
2 Tbsp. Homemade chicken stock or low sodium canned broth
2/3 cup sliced shiitakes mushroom caps
Penzeys Szechuan Pepper Salt or Kosher salt and freshly crushed black pepper to taste

1. Marinate chicken in sesame oil, oyster sauce, cornstarch, half of the garlic and half of the ginger for at least 30 minutes. 
2. In a hot wok, coat bottom with oil and add the remaining garlic, ginger and white scallions; Stir quickly to avoid burning. 
3. Season chicken with Szechuan pepper salt and cook until it reaches 165F, about 8 minutes. and remove from the pan.
4. Add chicken stock and reduce by half, about 1 minute.
5. Add mushrooms quickly stir for 1 minute.; Add peas just to heat up 
6. Adjust seasoning then serve the vegetables with the chicken.

Enjoy!