Tag: Dinner

Hidden-Liver Korean BBQ Meatballs

I have tried multiple “hidden-liver” recipes, with varying levels of success in hiding the liver taste. This recipe has zero taste of liver, which is owed to the flavorful aromatics in the meatballs and the rich, sticky sauce. Plus, each serving boasts over 30 grams of protein.

Before you make your meatballs, purchase grass-fed beef liver from a trusted source and soak it in milk over night to dampen the strong flavor. Then, blend in a high-power blender or food processor until a puree forms. You can then freeze this puree in 1 oz portions using a silicone ice cube tray or freezer bags, taking out a few portions each time you cook ground beef.

This recipe makes 10 generous portions, with a large amount of sauce to pour over your sides. I typically serve these with rice and broccoli, but you could swap the regular rice for cauliflower rice or use other veggies like bok choy, zucchini, or snow peas. This recipe freezes exceptionally well, and is a perfect last-minute freezer meal. If you freeze them, make sure to add enough sauce to the freezer portion to coat the meatballs, then reheat in a saucepan with an added splash of water.

Recipe makes 10 servings.

Meatball Ingredients:

  • 2 lb ground beef
  • 1 lb ground pork
  • 4 oz liver puree
  • 1 small knob ginger, minced (about 2 tablespoons)
  • 5 cloves garlic, minced
  • 1 bunch spring onions, thinly sliced
  • 1 tsp salt
  • 2 tablespoons gochujang (a Korean fermented chili paste — this is necessary to get the right flavor. You can find it at most grocery stores, or online)
  • 1/2 cup plain breadcrumbs
  • 3 eggs

Sauce Ingredients:

  • 3 cups water or broth
  • 1 cup regular soy sauce
  • 1/4 cup dark soy sauce (optional)
  • 3/4 cup white vinegar
  • 1/3 – 1/2 cup brown sugar (or honey)
  • 3 tablespoons gochujang
  • 3 tablespoons sesame oil
  • 2 tablespoons arrowroot powder (or cornstarch)

Instructions:

  1. Preheat oven to 400 degrees.
  2. In a large bowl, mix all of the meatball ingredients. Use your hands when mixing to get everything evenly combined, especially the liver puree.
  3. Form meatballs that are each approx. 2.5 oz in size — this should yield around 20 meatballs.
  4. Bake meatballs on a sheet pan for 20-25 min in oven, or until internal temp reaches 160 degrees.
  5. In a large wok or pot, add all of the sauce ingredients (including the arrowroot powder) and whisk until everything is well-dissolved. Allow to simmer, whisking occasionally, until the sauce is thickened.
  6. Add the meatballs to the sauce, then serve!

Recipe: Creamy Chicken and Wild Rice Soup

The temperatures have swung to below freezing here in South Texas, so what could be better than a comforting bowl of soup? Although I don’t normally publish recipes here, I thought it might be fun to share some of the meals that are loved by all members of my family (including our toddler).

This chicken soup is not only cozy on a cold winter day, but is nourishing and largely works with ingredients most home cooks keep regularly stocked. It’s a healthier version of the classic chicken noodle soup, and (dare I say) tastier too. This recipe also produces a large pot of soup, which is my preference, as soup can be time-consuming to make and it serves as wonderful leftovers. You can also freeze the soup and reheat later for a quick meal.

Recipe makes 12-15 servings.

Ingredients:

  • 1 large onion, diced
  • 5 ribs of celery, diced
  • 4 large carrots, diced
  • 5 cloves of garlic, minced
  • 1 tbsp dried thyme
  • 1 tsp dried sage
  • 1 tsp white pepper
  • 1/2 c dry white wine
  • 3 lemons (zest and juice)
  • 2 c wild rice (soaked)
  • 3 qt chicken stock
  • 3 lb chicken breast (or thigh), cut into 2 inch pieces
  • 1/2 c cream or half and half
  • small bunch of parsley, chopped
  • salt & pepper to taste

Steps:

  1. At least three hours before cooking (preferably the night before), add the wild rice to a container and cover with filtered water. Add a tablespoon of something fermented to the rice and water, such as apple cider vinegar, yogurt whey, kefir, or sauerkraut brine. This soaking process allows the rice to be more easily digested — read more here.
  2. Sauté the onion, carrot, and celery until soft. Salt and pepper the vegetables well, then add the dried seasonings (thyme, sage, and white pepper). Cook for another minute, then add minced garlic and cook until fragrant.
  3. Add white wine and cook for about a minute, or until the alcohol smell dissipates. Then, zest and juice three lemons and stir into the pot.
  4. Rinse and drain the soaked wild rice, then add to the pot and sauté for one minute.
  5. Add the chicken broth and bring to a simmer. Once the soup is simmering, add the large pieces of chicken and stir to combine. Cover the lid and let simmer for 15-25 minutes.
  6. Allow the chicken to cook in the soup until it’s finished, then remove and put into a large mixing bowl. Shred the chicken (my favorite method is using a hand mixer), then add the chicken back into the pot.
  7. Turn off the stove then add the parsley and cream (or half and half). Taste for seasoning, add more salt if preferred.
  8. Enjoy hot with a piece of fresh bread or just on its own!