Happy New Year, and Happy WIAW!
It’s the first WIAW of the new year, be sure to check out what Jenn at Peas and Crayons and other bloggers are featuring today, you just might find some inspiration in their delicious foodie features!
I’m not really great at making New Year’s resolutions. I do like to make short-term goals (particularly with exercising) which seem to be more attainable for me. If I had to make one for the whole year, I’d say my resolution will be what I strive to do most days of the week: eat healthy and exercise!
My daily meals have been a bit mediocre and sporadic, but I finally have a couple of recipes that I felt were a change from the norm and a great way to share a couple of Hawaii-style comfort foods. But before we get to that, here’s what I’ve been ingesting for breakfast and lunch the past few days:
Yep, yogurt smoothies! My digestion has been a bit off, so I needed something that would be easy on the stomach but still be nutritious. This morning’s concoction consisted of frozen OJ, fresh strawberries, half a frozen banana, unsweetened almond milk and protein powder. I get about 20-25 grams of protein, half of my calcium requirements, and a fair amount of fiber from the fruits. Plus, it tastes like a strawberry-orange bang!
Now, on to New Year’s Eve dinner!
We went over to my brother-in-law’s parents’ house and brought some Hawaii-style food with us. My sister made somen salad (cold Japanese noodles topped with shredded lettuce, kamaboko (fishcake) thin slices of egg, and sauce), shu mai (pork dumplings), sushi rice (sushi ingredients in a layered casserole form), potato-macaroni salad, manapua (char siu bao or meat buns), and suman or bud-bud, a Filipino sticky rice dessert cooked with coconut milk and palm sugar. My brother-in-law made a HUGE venison neck roast that was incredibly tender and just fell of the bone like nobody’s business! I made egg rolls, kal bi (Korean bbq short ribs), and potato macaroni salad (this plus rice is a staple in Hawaii plate lunches).
I don’t know how familiar you guys are with beef short ribs, but here is the cut that you want to use to make the kal bi:
Wegman’s didn’t have them, but Sam’s Club did here in Upstate New York. Other places might have a chunk of short rib meat the size of your fist, but that’s better for braising, not barbecuing! Be sure to get this cut. If you can’t find it, that’s okay. The marinade will work for whatever cut of meat you have for grilling, even for seasoning and basting burgers!
Kal Bi (Korean style barbecue)
Marinade great for bone-in chicken thighs, too
3 lbs short ribs, 1/2″ thick, thinner if you can get ‘em
3/4 cup soy sauce
3/4 cup sugar
5 cloves garlic, minced
1/4 onion, chopped
1 tablespoon sesame oil
1 teaspoon red chili pepper flakes
In a large pan, soak ribs in water for 15 minutes. In a 2 cup measuring cup, combine the soy sauce, sugar, garlic, onion, sesame oil and chili pepper flakes.
Rinse ribs and place in a clean baking dish, no more than 2 layers high. Stir marinade and pour over ribs. Refrigerate overnight, flipping ribs around so all pieces get their fair share of marinade.
Cook ribs over a grill until medium, about 3-4 minutes each side for 1/2″ thick slices. Top with chopped green onion, serve with steamed white rice and potato mac salad.
Potato Mac Salad
this version has a tangy flavor thanks to mustard, dill, and vinegar
1 tablespoon salt
2 lbs white or red potatoes
1/2 cup elbow macaroni or pasta shells
2 cups mayonnaise
2 tablespoons yellow mustard
1 teaspoon celery salt
1 teaspoon white vinegar
1 teaspoon dried dill
1 cup frozen peas
3 hard-boiled eggs*
Boil potatoes in salted water, skin-on, for 30 minutes. Remove from water and let cool. Add macaroni to water and boil according to package directions. Drain, rinse in cool water and set aside. When potatoes have cooled down, remove skins and dice into 1/2″ chunks.
In a large bowl, combine mayonnaise, mustard, celery salt, vinegar, and dill. Add potatoes and macaroni, stirring well to coat. Give it a taste and adjust seasonings to your liking. Add frozen peas and stir to combine. Top with sliced egg and serve. Can be refrigerated for up to 4 days.
*To get nice, yellow yolks for hard-boiled eggs: put eggs in saucepan and cover with water. Bring to a boil, remove from heat immediately, cover and let sit for 12 minutes. Rinse in cool water, remove shells and slice.
So…what are you New Year’s resolutions? Did you stick to the ones you made last year?
Be sure to check out what other foodies are featuring on Jen’s WIAW right here!