My Love for Asian Sandwiches-Korean BBQ Beef Sandwiches

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Asian sandwiches and I are best friends. Ever since I saw the Nom Nom Truck on Food Network, any meat soaked in Asian spices, topped with veggies and slathered in sauce beckons to me. I’ve made delicious Beef Bahn Mi and Chicken Bahn Mi Sandwiches too. Oh I’m not holding out on those-they were just so good I forgot to get a photo! I promise I’ll make them again and share with you all.

Well I made some Korean BBQ Beef Tacos a bit ago and I had all this leftover delicious meat I just HAD to use somewhere. Oh yea, these good old sandwiches!

What I love about these Korean BBQ Beef Sandwiches is they are very similar to a Philly Cheesesteak, yet Asian. Oh yes-can we get any better?

 

First off I sautéed the veggies in some peanut oil.

Then I toasted 4 baquettes.

I reheated my Korean BBQ Beef on the stovetop. Then I slathered the baguettes in some garlic aioli and topped them with the beef, a heaping pile of shredded provolone and the sautéed veggies.

I served them up with some Gluten Free Baked Eggplant Fries with Korean Dipping Sauce and ENJOYED.

 

Okay, where’s yours?

 

No really, get closer. Virtual bite?

Ingredients:

Peppers and Carrots
1 bell pepper, sliced
1 carrot, sliced lengthwise
1/2 large onion, sliced
1 Tb peanut oil

4 baguette style rolls
4 oz provolone cheese, shredded
4 Tb mayonnaise with olive oil
1 clove garlic, pressed

2 cups leftover cooked Korean BBQ Beef from Slender Kitchen (recipe follows)
Ingredients:
2 pounds beef roast, trimmed of fat
1/2 cup brown sugar
1/3 cup soy sauce
10 cloves of intact garlic
1/2 red onion, diced
2 jalapenos, diced
1 inch fresh ginger root, peeled and grated
2 tablespoons seasoned rice wine vinegar
2 tbsp sesame seeds
Directions:
Combine the sugar, soy sauce, red onion, jalapenos, ginger, rice vinegar, sesame seeds in a small bowl.
Add the beef and garlic to the crock pot and cover with the sauce.
Cook for 8-10 hours on low. When it has 30 minutes left to cook and the beef can be easily shredded with a fork, break it into larger pieces. Continue cooking without the lid on so the sauce thickens up.
Finish shredding the beef and serve.

Korean BBQ Beef Sandwiches

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Number of servings: 4

Per Serving 526 calories

Fat 31 g

Carbs 35 g

Protein 29 g

4


Korean BBQ Beef Sandwiches

Weight Watchers PointsPlus®: 9

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

    For the Sandwiches

  • 2 cups cooked Korean BBQ Beef
  • 1 bell pepper, sliced
  • 1 carrot, sliced lengthwise
  • 1/2 large onion, sliced
  • 1 Tb peanut oil
  • 4 baguette style rolls
  • For the Garlic Aioli

  • 4 oz provolone cheese, shredded
  • 4 Tb mayonnaise with olive oil
  • 1 clove garlic, pressed

Instructions

  1. In a large skillet set over medium heat, add the peanut oil.
  2. When the oil is hot (sizzles when an onion is thrown on it) add the vegetables. Add salt and pepper to taste, if you'd like.
  3. Sautee the vegetables until crisp tender, about 6 minutes.
  4. Meanwhile, reheat the Korean BBQ Beef in a medium saucepan on the stove, over medium low heat.
  5. Toast the baguettes on a griddle or toaster oven.
  6. Spread with the mayonnaise mixed with the pressed garlic.
  7. Top with the cooked meat, the shredded cheese and finally the sautéed vegetables.
  8. Serve with Eggplant Fries.

Don’t forget to add your Eggplant Fries

 

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If you have any finicky sharks in the house, serve their Korean BBQ Beef Sandwich without the carrot and peppers. But be sure to add the Eggplant Fries so they get some veggies.

My Daddy’s Favorite Lemon Meringue-with a Poppyseed Crust

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My family and I went to a BBQ at my dad’s house for his 58th birthday recently. My dad is one of those people who is nearly impossible to buy a gift for-except maybe a few shirts for work. One thing he most always requests from me is my lemon meringue pie.
If you’ve never had homemade Lemon Meringue Pie, what makes it special is the tart fresh lemons squeezed into every bite.
But what makes this particular pie special is the nutty, crunchy poppy seed crust. It’s unique and adds a depth of freshness to the pie. Now typically I just use a basic pie crust, but this time around I added those poppy seeds and a good dousing of fresh lemon zest-and now I’m not looking back.

First off, I can’t bake in the morning without first having coffee!

So this is what you’ll need…

Ingredients:

Pie Crust:
1 cup all-purpose flour
7 Tb salted butter
3 Tb cold water
2Tb poppy seeds zest of one lemon

Filling :
3 egg yolks
1 1/2 cups sugar
1/3 cup plus 1 tablespoon cornstarch
1 1/2 cups water
3 Tb butter
2 tsp lemon zest
1/2 cup lemon juice
2 drops yellow food color, if desired

Meringue:
3 egg whites
1/4 tsp cream of tartar
6 Tb sugar
1/2 tsp vanilla extract

Begin by preheating the oven to 475F.
Lightly measure the flour, poppy seeds and lemons zest into a large bowl.

Cut in the cold butter until it crumbles into pea sizes. Using a fork, work in the cold water until a dough ball forms.

Wrap the dough in plastic wrap and refrigerate for 10 minutes.

After the dough has chilled some, roll out on a lightly floured surface into a circle the size of the pie plate.

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An Itty Bitty Quichie

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Breakfast is hands down my favorite meal of the day. I really like that I can choose to make something sugary sweet and belly rich, or something savory and satisfying that could easily be brunch.

Mini Quinoa Quiches are just that savory bit of satisfying. They are full of vitamin rich veggies, fiber and protein full quinoa, tangy and creamy feta cheese, and iron rich eggs and egg whites. Simple as that. These mini quiches take about 5 minutes to put together and within 30 minutes, you have a healthy and filling breakfast, or even snack if you eat just one.

So here’s the basics.

Preheat your oven to 350F.

Chop up any veggie you love and make two cups of it. I used onions, bell peppers, zucchinis, and mushrooms. Mix these with some cooked quinoa in a big bowl. (Check out how to make Quinoa here with Chocolate Covered Katie.)

In a small bowl, whisk together the eggs and egg whites and add in the salt and pepper, hot sauce and feta cheese.

Pour the egg mixture over the quinoa and vegetable mixture and stir to combine.

Line a muffin pan with 8 muffin liners. Spray each one with cooking spray and portion the mixture into the liners.

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Put these in the oven and wait for 30 minutes.

Carefully remove them from the oven and

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Popping Into the Month of September-Apple Spice Popcorn with Pecans

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Two weeks ago as we were approaching Friday night and I could think nothing more of getting home and relaxing on the couch watching a movie, I decided I wanted some popcorn. Some special popcorn.  Last year at the end of school, I made all my boys’ teachers special Cake Batter Popcorn-with a poem and all. That Cake Batter Popcorn was so good I thought I’d start a theme of monthly popcorn recipes-and give them away!

That’s right, enter my contest through Rafflecopter and one random entrant will win the dry ingredients needed to make this.

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I am starting off my popcorn addiction with Apple Spice Popcorn with Pecans.  Just a wonderful touch of fall in a sweet and spiced up crunchy bite. Here’s the topping line up. You can never go wrong with white chocolate! I used BareFruit dried crispy apples in Granny Smith and Fuji Red.  Oh so delicious, these are better than a bag of chips.  And Pillsbury Apple Spice Cake Mix is the star here.  Well, besides the popcorn. Here is the topping line up.  Can you just imagine it?

What You’ll Need:

2 1/2 bags of popped popcorn

1 1/2 cups apple chips, crushed with hands

1 cups pecans, chopped 12 oz bag white chocolate chips

2/3 cup apple spice cake mix 1/2 tsp allspice

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Start by popping all three bags of popcorn.  You will use 2 1/2 bags of the popped popcorn.  Throw the rest of the popped corn in your kid’s lunch the next day.  Next

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Fall Into Breakfast-Pumpkin Crepes

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It’s the first day of autumn. My favorite season of all in California. This morning as I was walking my dog in the crisp cool air, barefoot in my pajamas, I was thinking what better breakfast than something with pumpkin. I already had some in the fridge from the kids’ Pumpkin Protein Pancakes and it just sounded so satisfying. Well Sunday mornings are usually crepe day, and nothing sounded better than a bit of fall with spice added in.

And there became Pumpkin Crepes with Pumpkin Whipped Cream.

First off, I invite you to check out my Original Crepes. You’ll be glad you did.

For these flavorful delights I added 2/3 cup pumpkin puree, 2 additional tablespoons of sugar and some spices.

 

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And I cooked the crepes as usual, saying, “circle, circle, circle” along with my 2 year old.

 

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When those were done I made a quick Pumpkin Whipped Cream using a packet of whipped cream mix, a bit of pumpkin purée and sugar and spices.

 

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Which whipped up very nicely.

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And my boys gave their seal of approval with plenty

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Eggy on Top of my Frenchy

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Last night my 2 year old asked me for French Toast. Clearly I was happy to accommodate him. I think we’ve both been on a French Toast kick since I made Peaches and Cream French Toast this past weekend.
But of course, I had to go over and beyond the basic French toast. I absolutely had to make my boys PB&J Oozers! And then mommy needed a grown up savory treat for brinner. What better choice for me than the Sun-dried Tomato Bread I made in my bread-maker earlier in the week to make Sun-Dried Tomato French Toast with Mozzarella, Egg, and Basil.

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First off, I whipped up some milk and egg for dipping some whole wheat bread for the boys. I spread each slice of their breads with a half tablespoon of creamy peanut butter and added a dollop of strawberry jelly. Then I sandwiched them between my circle sandwich pocket press.
I set those pockets aside and dipped my sun-dried tomato bread real quick in the egg dip. Then I sprayed my non-stick griddle with coconut cooking spray and placed my breads on it to brown.
I then added a tablespoon of sugar to the remaining egg dip and quickly soaked each PB&J pocket to coat.
Then I placed them on the prepped griddle.

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Then I broke 2 eggs on the griddle for my sandwich. I love my eggs over medium!

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After flipping my pockets and sun-dried tomato bread

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Under Construction

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Oh yes, that’s Baked Peaches and Cream French Toast right there at work! Did I mention it’s smothered in a Peachy Bourbon Glaze? No? Well it is-shhh, I’m at work.

Sooooo guys—my new blog is still under construction. I hope to get this page up and pretty by the week’s end.

Thanks for waiting!

So here is a sneak peek of what I’ve been up to!

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That right there is Apple Spice Popcorn! It is seriously addicting and it September’s “Popcorn of the Month”.

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And a delicious BLT-the “T” is in the homemade sun-dried tomato bread. And of course it is smothered with mayonnaise.

So you see, I’ve been super busy with my Famished Fish creations! And I’ll be super busy fixing up this place. Until then, stay healthy and tend to your finicky sharks.

A Change Would Do You Good

You know that song “A Change Would Do You Good”? I’m so excited about the changes coming to my blog soon. We are moving to WordPress! Why? Well for you guys of course! I would love for you all to be able to conveniently save and print out my recipes, and now that I feel so loved and all, I gotta share it. So I’m adding recipe cards, which are more easily accessible through WordPress. We are making changes folks. Big ones. So be ready.

So as I still pile on my recipes and continue creatively cooking and baking, I thought I’d catch up with you all here. I mean, if I’m going to have to convert everything, I thought it could wait a week, rather than adding more to my edit workload. I chose the “perfect” time to have my big brother David help me with this too. His company DK Designs, Inc., is relocating the week I happen to ask him. So…it’s taking awhile. Ahem, ahem, David. Love you bro!

My husband has been a big help. So much so that our littlest one is quite attached, as you can see below. He is still mastering eating with a child in his lap. I guess his technique is keeping him at arm’s length! Ba-doom-choo!

Between stressing over my fevered 2 year old (reason he grew more attached to his daddy this week, staying home with him and all) and wracking my brain helping my autistic son with homework, I’ve been exhausted at all ends. I’ve got all 3 boys back in school now.

In all this back-to-school craziness, I’ve managed to get

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The Simplest Chicken Parmesan

Some pasta dishes drive me crazy. I mean, I look at the picture of the recipe and my mouth waters, and then I see all the prep work, all the cook work, all the yada yada. But when I just get off work and finish helping the kids with homework, I really don’t want to spend all night in the kitchen. Chicken Parmesan is one of those pasta dishes that just looks so delicious, but I know I won’t spend forever making it. At least not with this simple version.

 

By the time my pasta is ready for the oven, so is my chicken. And within 20 minutes of meeting the oven, my dinner is ready to meet my stomach.
And…I’ve made this one healthy-sort of, ha.
Simple Chicken Parmesan
Ingredients:
8 oz uncooked spaghetti noodles, use whole wheat or Barilla Plus if you’d like
1 pound boneless, skinless chicken breasts
1/4 cup whole wheat pastry flour mixed with 1/2 tsp Italian seasoning
1/2 cup natural whole wheat bread crumbs mixed with 1/2 tsp Italian seasoning
1 egg blended with 1 Tb water
2 Tb canola oil
1-12 oz can diced tomatoes, undrained
1 1/2 cups spaghetti sauce
8 oz low moisture part skim mozzarella cheese, shredded
1/2 cup grated parmesan cheese

 

Directions:

Preheat oven to 375F.
In a large pot bring 6-8 cups water to a boil. Add spaghetti noodles and a dash of salt when water has come to a boil. Cook for 8-10 minutes until just al dente, stirring occasionally so pasta does not stick together. Drain pasta and set aside.

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An Oxymoron Called Delicious-Whole Wheat Deep Fried Artichokes

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Fried vegetables–um, yea, they’re healthy.

I went on a lunch date with a really cool chic years ago. We went to Mimi’s Cafe and fell in love with a specific item on the menu that we ordered-deep fried panko crusted artichoke hearts. Those artichoke hearts were served with a delicious tangy mayo dipping sauce.

Well this chic and I have a few things in common. For one-she’s my mother, two-we both LOVE to cook, and three-we are pretty good at deciphering seasonings.
She immediately knew the artichokes were covered in panko bread crumbs and Parmesan cheese. And the sauce-as we sat there tasting it-came to the conclusion that it starred lemon and tarragon.
We went right home and recreated those delicious morsels of fried veggies and sauce. I mean, we had to let the family enjoy that appetizer too!
Well my Jesse bear adores artichokes-full of potassium and Vitamin C, fiber and protein, so he and I decided to make these together one evening. I was already making Quick Chicken Parmesan, so I thought it would pair well together. He loved them. He REALLY loves the dipping sauce. Especially with steamed artichokes-check out how to cook them by Elise Bauer from Simply Recipes, or on this page.
So I adapted the original recipe my mother and I created to an even healthier one, made with natural whole wheat bread crumbs with no artificial ingredients, like these from Fresh and Easy, fresh fat free Greek yogurt, and health beneficial olive oil mayonnaise. And any changes that make a recipe healthier always benefit my son’s autism. Also, for a vegan version, see changes below. So here’s the recipe and I hope you love them too!
Whole Wheat Deep Fried Artichokes with Tarragon Dipping Sauce
Artichoke Heart Ingredients:
1 can artichoke heart quarters, drained
1/2 cup whole wheat pastry flour mixed with 1 tsp Italian seasoning
1 egg beaten with 1 Tb water
1 cup natural whole wheat bread crumbs mixed with 1 tsp Italian seasoning
Canola oil for frying
2Tb Parmesan cheese for garnish
Dipping Sauce Ingredients:
1/3 cup nonfat plain Greek yogurt
1/3 cup mayonnaise made with olive oil
1 tsp tarragon
Juice of 1 lime
Directions:
Arrange flour mixture, egg mixture and bread crumb mixture on three platters or pie plates.
Dip artichoke pieces individually first in flour, then egg mixture and finally bread crumb mixture, coating well and evenly with each mixture. Use one hand for the dry mixtures and one hand for the egg mixture to avoid “gooey fingers”.
Heat canola oil about 1 inch deep in a pan over medium high heat. You know the oil is ready when you drop a bit of bread crumbs in and it sizzles.

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