Bee – bim-Bop!

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Clarissa has been very literal with her books lately. If it’s in a book, we have to do it. One such book is Bee – bim- Bop! by Linda Sue Park.

We got this book from the library before our Hong Kong trip to learn a little bit about Korean culture. My favorite Korean dish is probably bibimbap so I thought it would be fun to read about it. In the book a little girl and her mom go to the grocery store to buy ingredients and then come home and make bibimbap together for the family dinner that evening. At the end of the book, the author lists her family’s recipe for bibimbap, with specific instructions for children and adults.

Clarissa asked if we could make it for dinner. I assured her that we would after we returned from vacation. She would not let me forget! The day after our return she demanded to go to the commissary to buy the ingredients. She fought with Daddy one night about dinner because Tim wanted pizza and Clarissa wanted to make bibimbap.

When it was time to make the bibimbap, Clarissa was excited to help. She helped measure the rice and the water. She measured the ingredients for the marinade and mixed it up. She even helped with the eggs.

At which point, we had been working for at least 20 minutes and she was tired of helping. She went to the couch to read some books while I sautéed the meat and vegetables.

I think they should charge more for bibimbap in restaurants! It is always less than $10 and it takes a while to make. We all enjoyed our meal and plan to put it in our meal rotation. Clarissa even ate eggs and carrots with her rice. I am hopeful that she will continue to try new things and enjoy the other vegetables as well.

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Ingredients:

1 cup white rice
1 pound sirloin or other beef steak
2 cups shredded carrots
1 cup chopped spinach
1 cup mung bean sprouts (optional)
4 eggs
PAM cooking spray

Marinade:
2 teaspoons minced garlic
5 tablespoons gluten free tamari sauce
1 teaspoon sesame seeds
1 tablespoon sesame oil
1 tablespoon sugar

Directions:
1. Pour one cup of rice and two cups of water into a saucepot. Cook on high until the water boils. Then switch to low heat until the water is absorbed into the rice.
2. Mix all marinade ingredients into a large bowl.
3. Slice beef into thin slices. Place sliced beef into marinade and mix thoroughly.
4. Whisk eggs in a bowl. Spray small frying pan. Pour egg in sections into . Cook like a pancake. Slice eggs into strips. Put into small bowl for serving.
5. Spray frying pan. Saute carrots until tender. Put into small bowl for serving.
6. Spray frying pan. Saute spinach until tender. Put into small bowl for serving.
7. Spray frying pan. Saute mung bean sprouts until tender. Put into small bowl for serving.
8. Spray frying pan. Saute beef and marinade until beef is cooked through. Put into small bowl for serving. Pour marinade into small container for serving as well.
9. Serve with rice in bowls. Each person adds the ingredients that they want to their bowl and mix it all up.

Breaded Baked Chicken Nuggets

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Ingredients :
2 pounds boneless skinless chicken breast
milk
1/3 cup brown rice flour
1 teaspoon garlic powder
1 teaspoon paprika
Butter
Cooking spray

Directions :
1. Cut chicken into pieces (either nuggets or strips )
2. Put chicken in bowl.
3. Fill bowl with enough milk to coat chicken.
4. Put bowl in refrigerator for 20 minutes.
5. Cut small pieces of butter and splatter across a 9×13 pan.
6. Put pan in oven at 400.
7. Remove pan once butter has melted.
8. Turn and move pan so that the bottom is completely coated in the butter.
9. In a small bowl mix flour (I usually use white rice flour but any flour or combination of flours will do) and paprika.
10. Take chicken out of refrigerator.
11. Take pieces of chicken out of milk and dip in flour mixture fully coating each piece.
12. Place flour coated pieces in pan.
13. Cook for ten minutes.
14. Flip chicken. As you flip, spray bottom of pan with cooking spray.
15. Cook for 10 minutes.

Serve with sweet potato fries and a vegetable.

Sweet Potato Fries Directions:
1. Wash and peel sweet potato.
2. Punch holes with fork, cover with paper towel, and cook in microwave for four minutes.
3. Spray cookie sheet.
4. Slice sweet potato into circles. If you have large circles, you can cut them in half and place on cookie sheet.
5. Sprinkle with salt.
6. Put in oven at 450 for ten minutes.
7. Flip fries.
8. Put back in oven for ten minutes.

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