Bulgogi - Korean Beef

This is a favorite at our house, even with my veggie hating husband. It is also easy which makes it that much more appealing. Keep in mind that this recipe is one that deals with approximate measurements, feel free to adjust it to your personal taste.

1 roast VERY thinly sliced. (ask the butcher to do this for you) ( I use bottom roast)

1/2 Onion

5 large carrots (or 12 baby carrots)

5-7 Green Onions

3 T. Minced Garlic

1 bottle Soy sauce (1.5 to 2 c) ( get the good stuff, it is worth it)

Start the meat marinading at least 24 hours before you want to serve it, 48 hours is better. Thinly slice all the veggies, the thinner the better. Mix all of the ingredients in a large bowl. When they are mixed the soy sauce should just barely cover all of the other ingredients. Cover and place in the fridge, stir occasionally (once every 8 hours or so)

The night you want to eat, take the meat out of the fridge. Use a large skillet. Pre-heat the skillet to very hot then put the meat in (if your skillet isn't big enough for all the meat you can do this part in batches) Saute the meat until it is cooked through, serve on rice.

Autumn Harvest Pork Chops

Yum! These were a big hit at our house last night. I have been getting bored with our meals at the house recently. I seem to do the same old over and over again. So I broke out the cookbooks and started searching for ideas.

I came across the recipe for Autumn Pork Chops in one of my small Campbell soup Cookbooks. I did substitute home made cream soup for the Campbell's that the recipe called for. It turned out REALLY well. Every one in the house loved it which is a huge thing for this house. I served them with brown rice and sauteed zucchini. It was just the right combination of flavors and types of food.

Autumn Harvest Pork Chops

1 T. Oil (vegetable or olive)

4 pork chops (3/4 in thick)

2 T & 1 T butter

2 T flour

1/2 c. finely diced celery

1/2 t. salt

1 c milk

1/2 c. apple juice or water

2 T Spicy Brown mustard

1 T Honey

Ground Black Pepper (to taste)

Put oil into a large skillet and turn heat to med-high. Once the oil is hot put Chops in to brown, about 5 min on each side. While they are browning.

In a small saucepan put 1 T butter and all of the diced celery, saute the celery until it is starting to get clear. Put 2 T butter in saucepan and wait for it to melt, add the 2 T flour and stir to form a rue. Cook the rue over med-high heat for 1-2 min (this will help remove the taste of flour) Then add the milk slowly stirring all the time to form a creamy soup. Add salt to taste, I used celery salt to give my "cream of celery soup" more flavor. Once the soup comes to a boil it should be smooth and thick. Take off the heat.

When the Pork is browned, remove it from the pan and drain all of the grease. Then put the soup, apple juice, mustard, honey, and pepper in the skillet. Mix and cook until well combined and heated through, about 3-5 min. Re-add the Chops to the pan, cover and turn the heat to low. Cook for an additional 10 min until pork is done. (Don't overcook, I use a meat thermometer to check for doneness.)