Korean Beef and Cabbage Rolls

This is adapted from a Cooking Light recipe. Even the kids loved these! I served them with teriyaki marinade to dip in.


Ingredients

* Filling:
* 1/2 cup chopped green onions
* 1/4 cup low-sodium soy sauce
* 1 tablespoon sesame seeds
* 1 tablespoon dark sesame oil
* 2 teaspoons sugar
* 1/4 teaspoon freshly ground black pepper
* 1/4 teaspoon bottled ground fresh ginger
* 1/4 teaspoon bottled minced garlic
* 1/8 teaspoon ground red pepper
* 1/2 pound ground sirloin
* Cooking spray
* 2 cups thinly sliced green cabbage (I used bagged cabbage)

Dough:
* 4 cups all-purpose flour (I mixed white and whole wheat flour)
* 2 tablespoons baking powder
* 1/2 teaspoon salt
* 1 1/3 cups water
* 1/4 cup honey
* 2 tablespoons canola oil
* 1 tablespoon sesame seeds

Preparation

To prepare filling, combine first 11 ingredients in a large bowl.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef mixture to pan; cook 8 minutes or until done, stirring occasionally. Stir in cabbage; cook 4 minutes or until cabbage is tender. Remove from heat; cool completely.

To prepare dough, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl, stirring with a whisk. Combine 1 1/3 cups water, honey, and canola oil, stirring with a whisk. Add water mixture to flour mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); cover and let stand 5 minutes.

Roll dough into a 16 x 12–inch rectangle (about 1/4-inch-thick) on a lightly floured surface. Cut dough into 12 (4-inch) squares. Working with 1 square at a time (cover remaining dough with a towel to prevent drying), spoon about 1/4 cup beef mixture into center of each square. Moisten edges of dough with water; bring 2 opposite corners to center, pinching points to seal. Pinch 4 edges together to seal. Sprinkle with sesame seeds. I cooked these on the indoor grill.

Barley Veggie Soup with Beef

This was really good. (Even though it was 102 today . . . )

1 pound ground beef, cooked
1 onion, minced
4 carrots, minced
3 celery ribs, thinly sliced
1 cup barley
1 (28 ounce) can diced tomatoes
2 cups water
3 (10 ounce) cans beef broth
1 (10.75 ounce) can condensed tomato soup
1 teaspoon minced garlic
a little seasoning salt

Cooked in the crock pot all day on low.

Ranchero Beans

(1) soak one pound of pinto beans overnight. The next day, drain and rinse.

(2) Dice and cook one pound of bacon. In the grease, saute an onion.

(3) Add bacon, onion, and beans to crockpot with enough water to cover. Add a little Tabasco sauce and adobo seasoning. Cook all day on low.

These were so excellent I couldn't stand it. The boys mashed them in a bowl, put a little cheese on top, and ate as bean dip. D and I layered tortilla chips, mexican rice, and these beans in a bowl and garnished with cilantro, tomatoes, cheese, sour cream, corn, and salsa and it was so good I couldn't stand it.