Bibimbap--my way

(photo and variation of recipe from bon appetit)

No matter whether I make this at home for my family, or make this with my kids at school, I get rave reviews. My students were patting me on the back, exclaiming, "Delicious!", and throwing their kissed fingers in the air.
So maybe this isn't a traditional Bibimbap, but who cares? Kids are scarfing down nutrient dense, wholesome food--where's the problem? It is tasty and adds a bit of culture to their repertoire.

  BIBIMBAP- serves 8
We made this delicious Korean meal in Mrs. Politi’s 6th grade FACS class. After taking the ELA and reading a passage on Korean foods, our young inquirers wanted to know and taste more---Bravo kids!

Ingredients:

Bulgogi (the meat)

• 1/2 cup good quality soy sauce (kikkoman or tamari)

• 2 garlic cloves, minced

• 2 tablespoons brown sugar

• 1 pound ground beef

• 2 TBSP olive oil or toasted sesame oil

Rice and Assembly

• 3 tablespoons toasted sesame oil, divided

• 8 cups cooked brown rice (from 2 1/2 cups dry rice) *SEE PERFECTLY COOKED BROWN RICE

• Bibimbap Veggie Add-Ins (Your choice) (Kale, Carrot Matchsticks, Garlicky Spinach, Shiitake Mushrooms, Sauteéd Zucchini, Scallions, Stir fry mix,) We used Kale and Raw Carrot Matchsticks

• 8 fried eggs

• Kimchi

Preparation

Bulgogi (the meat)

• Whisk first 4 ingredients in a medium bowl. Add beef; toss to coat. Cover; chill for 30 minutes or up to 3 hours.

Rice and Assembly

• Meanwhile, heat oil in a large heavy skillet over medium heat. Add beef and cook, Stirring until cooked through and lightly browned, about 3 minutes. Add chopped kale. Saute until kale is soft and bright green.

• If you are making individual dishes-- Divide rice among bowls or you can make 1 big bowl then serve. Top with beef, Bibimbap Mix-Ins, and eggs. Top with Siracha (Asian hot chili sauce as you like)

• Chop eggs and thoroughly mix your rice bowl.

• Serve kimchi (pickled/fermented Asian cabbage available in a jar in your local supermarket)alongside.

*PERFECTLY COOKED BROWN RICE

Post Christmas Mini Detox

My thoughtful husband bought me a juicer for Christmas this year. Something I've wanted for 10 years, but couldn't justify spending that much money.
For the entire week before I had pigging out on cookies, artichoke and spinach dip loaded with cheeses, bacon, cream, butter, and all the other rich foods that Christmas wouldn't be the same without. I also felt very tired, but just chalked it up to all the demanding activities that holiday entails.

The day after Christmas, I decided to put it to good use by embarking on a week long mini detox.
I bundled up and drove over to Nature's Pantry before the storm hit. I wanted to buy organic vegetables and fruit just for this week even if they were more expensive, the benefits would outweigh the cost.
I was surprised and delighted to find that the majority of the produce was the same price or cheaper than the pesticide laden stuff from the supermarket. Some local, some not, but definitely a thriftier alternative to Shoprite or Price Chopper organics whose prices are nearly doubled. They have a small variety, mostly root vegetables, mushrooms, kale, cabbage. Nick and I have already made a resolution for the new year to strive to eat more local produce even if that means sacrificing our favorites because they're out of season.
I was also amazed at how many people were shopping there, and during a snowstorm! I met two women from South Africa (with beautiful accents if I may add) that were organic vegans, shopping in the bulk section. We had a chat about how much cheaper the organic bulk grains were here than any packaged non-organic version in the supermarket. Who knew this little oasis existed right here in Newburgh?

So I stocked up on quinoa, millet, beans, farro, barley, and a little of everything from the produce section.
I try to make my juices part green, part purple, part fruit for this week. This one has wheat grass, kale, golden beet (ran out of the regular ones), pear and a bit of ginger. Then I stir in some probiotics for good measure. MaryJane and Nick prefer just the beet and apple/pear juice, a bit sweeter and more palatable, but they follow our home's golden rule, "That you must try everything, if you like it have more, if not, you try it again some other time."

Then I made us a millet bowl with black beans and vegetables . Very hearty and very satisfying.

 Most meals have been meat free this week (we did have an amazing spaghetti squash and meatballs Sunday night for dinner, still counts right?) and loaded with whole grains and fresh/raw produce.

MILLET

3/4 cup millet

1 1/2 cups black beans soaked and already prepared

2 tablespoons minced fresh ginger

Kosher salt

3 cups water

VEGETABLES

4 shiitake mushrooms (2 ounces), sliced 1/4 inch thick

1/2 bunch red kale

1 cup shredded red cabbage

2 scallion, thinly sliced

Freshly ground black pepper

 Pinch of salt

3 TBSP extra virgin olive oil

3 TBSP cider vinegar

Directions

1. Place millet, black beans, and ginger in a small saucepan. Add 1/2 teaspoon salt and water. Bring to a boil, stir once, then reduce heat and simmer, covered, for 25 minutes. Allow to rest for 10 minutes, then fluff with a fork.
2. Saute shiitakes in a wok for 3 minutes. Add kale and scallions and cook for 4 to 6 minutes more. Remove from heat.
3. Add 3 TBSP cider vinegar. Season with a dash of salt.
4. Transfer millet to bowls and garnish with sauteed and crunchy raw red cabbage. Season to taste with salt and pepper. (SERVES 5)