Reunited and it feels so good…..

We spent 5 days on the whirlwind tour of Minneapolis and the family. We saw everyone, all of the grandparents, the cousins, the cousins once removed, Uncles and Aunts, in-laws, and lots of animal family members. We visited the Swedish Museum which is one of my favorites for the holidays. We went with Louis Shea, Halley and Nevis to spend some time with the cousins. We also took Grandma Barbara out to Owamni restaurant which had amazing food and views overlooking the Mississippi in the North Loop area of downtown Minneapolis. This week we are still relaxing with time off from school and work hosting friends for dinner and spending lots of time snuggling with Perry and Wolfie whom we all missed terribly.

The Snow King

 

Wolfgang Von Flufferpants

Kalbi by Nom Nom Paleo

KALBI

  • 4 pounds Korean-style short ribs (LA galbi or flanken-style)

  • 1 kiwi peeled and coarsely chopped

  • 4 garlic cloves minced

  • 2 scallions coarsely chopped

  • 1 tablespoon minced fresh ginger

  • 1 cup All-Purpose Stir-Fry Sauce

  • 2 teaspoons toasted sesame oil

GARNISH

  • 2 scallions thinly sliced

  • 2 tablespoons toasted sesame seeds

  • 1 head butter lettuce

INSTRUCTIONS 

  • Soak the short ribs in cold water for fifteen minutes. Rinse the ribs of any small bone fragments and use paper towels to pat the short ribs dry before setting aside. (You can skip this step, but I think it helps reduce any grittiness.)

  • In a high powered blender, combine the kiwi, garlic, scallions, ginger, All-Purpose Stir-Fry Sauce, and toasted sesame oil to make the marinade. Blitz until smooth.

  • Pour the marinade over the ribs and toss well to coat. Cover the container and marinate the short ribs for at least 4 hours and up to 24 hours in the fridge.

  • When you’re ready to cook the ribs, you have a few options:

    If you’re cooking the kalbi on the grill, heat your gas or charcoal grill to medium hot. Throw the short ribs on the grill and cook about 3 to 5 minutes per side or until your desired doneness is reached. 

    No grill? Heat the broiler on high and arrange the top oven rack so that it’s 6 inches from the heating element. Arrange the kalbi in a single layer on top of a stainless steel wire rack in a rimmed baking sheet and pop them under the broiler. Cook for about 3 to 4 minutes per side or until you reach the desired doneness.

    Air Fryer? You can make small batches by putting them in a single layer at 400°F for 7 to 10 minutes, flipping at the halfway mark.

  • Garnish with thinly sliced green onions and toasted sesame seeds. Serve whole grilled kalbi pieces as a main course or use kitchen shears to cut the meat into smaller pieces to serve as a starter or party nibble.

  • Serve the kalbi with a bunch of butter lettuce leaves, Simple Cauliflower Rice, and kimchi—and have everyone assemble their own lettuce wraps!

Nom Nom Paleo Recipe

All-Purpose Stir-Fry Sauce

INGREDIENTS  

  • 1 cup coconut aminos

  • ½ cup fresh orange juice

  • ¼ cup Red Boat fish sauce

  • 2 tablespoons rice vinegar

  • 2 teaspoons garlic powder

  • 2 teaspoons ginger powder

  • 1 teaspoon toasted sesame oil optional

    INSTRUCTIONS 

    • Combine all of the ingredients in a small jar. Cover it tightly with a lid, and shake well to incorporate before using.

    • This sauce keeps in the refrigerator for up to 2 weeks. Don’t forget to shake well again before using it!

Split Pea Soup-vegetarian. Serving ham on the side for us meat lovers. Deborah Madison’s Vegetable Soup.

1 c. green split peas, soaked for two hours
3 T. olive oil
1 large onion, diced
2 carrots, diced
2 celery ribs, diced
2 T. rosemary
2 garlic cloves, chopped
sea salt and fresh pepper
1/2 t. Spanish smoked paprika
2 cups frozen peas
1 c. soy milk (or, you know)
zest and juice of 1 lemon (next time I'll use 2)

daddy adds 1 parsnip and 1 teaspoon coriander

1 c. cubed stale bread for croutons
olive oil and salt

Soak the peas for two hours.  Heat oil in a soup pot over medium heat and saute the onion, carrots and celery with 1/2 the rosemary.  Cook for 15 mins.  Add the garlic, 1.5 tsp. salt and the smoked paprika.  After a couple minutes, add the split peas and 6 c. of water.  Bring to boil, then simmer, covered, for an hour. 

Meanwhile, make your croutons by tossing your bread cubes in a little olive oil and salt, then toasting them on a tray in the oven at 275 F for 20 minutes.

Back to your soup pot.  After an hour, turn off heat.  Add the frozen peas, milk, lemon juice, zest and salt, pepper and smoked paprika to taste.* Stir and serve with a handful of croutons on top.

*At this point Madison wants you to puree the soup in batches. But you don’t have to.