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For the Meat:
½ lb ground turkey
1 tsp. grated ginger
1 tsp. minced garlic
½ an Asian pear, grated
1 T + 1 tsp. soy sauce
1 ½ tsp. agave nectar
2 T rice wine vinegar

For the Vegetables:
1 medium carrot, julienne
1 tsp. minced ginger
½ asian pear, julienne
1 daikon radish, julienne
1 tsp. rice wine vinegar
2 cups shredded spinach
1 medium beet, julienne
½ tsp. sesame seeds
½ tsp. sesame oil

2 eggs

For the Rice:
1 cup brown rice
2 cups water
¼ tsp. salt

In a bowl, combine all of the ingredients for the meat marinade, and then strain through a fine mesh sieve, pushing on the solids to extract all of the liquid.
Add the ground turkey and refrigerate for 30 minutes to 1 hour.

Meanwhile, prepare all of the vegetables and set aside in separate bowls. Lightly steam the carrots and combine with the ginger. Combine the pear, radish, and rice wine vinegar. Steam the spinach and set aside. Steam the beets last, so as not to color all of the vegetables with their juice, and combine with the sesame seeds and sesame oil.

In a pot, combine the rice, water, and salt and bring to a boil. Cover, and simmer until the rice is cooked through.

Heat up a saute pan with some sesame oil and cook the ground turkey until lightly browned.

Poach the eggs in simmering water. Or fry them sunny side up.

In each bowl, cover the bottom with the rice, and then add meat. Arrange the vegetables around the meat in separate little mounds, so as to create a colorful and appetizing appearance. Top with the egg and serve with some kimchee on the side to aid in digesting.

March 6, 2008   |   0 comments
Tags: Antioxidant, East Asia, Entrees, Meat, Winter

½ lb ground lamb
½ onion, fine dice
1 garlic clove, minced
2 T pistachios
¼ cup barley, soaked for four hours
½ cup water
1 tsp salt
¼ tsp cinnamon
¼ tsp cumin
Pinch of black pepper

Drain the barley and put it in a pot with the water.

Bring the water to a boil, then lower the heat, cover, and simmer until the barley is cooked through and fluffy.

Transfer it to a plate or bowl and let it cool to room temperature.

Making the barley should take 30 minutes maximum.

While the barley is cooking, grind the pistachios to a powder. If you do not have any kitchen equipment, use your knife, and chop them as fine as you can.

Mix all of the ingredients together with your hands.

Form the patties, making sure they are not too thick. They should look like mini burgers.

How you cook them will depend on your own taste or preference:

Bake them at 400F for 20 minutes.

Grill them outside on a nice day.

Or cook them in a pan on your stove top.

These should be able to make 8 medium sized koftes.

Roasted Eggplants:
2 medium eggplants, sliced in 1/2 inch discs
Olive oil

Sprinkle the eggplant with salt and let them sweat out their bitter juice for about ½ an hour.

Dry off their sweat with some paper towel and brush them with some olive oil.

Bake them at 400F for 30-40 minutes, or until they are nice and soft.

Pomegranate Yogurt:
1 T pomegranate molasses
1 cup plain yogurt
Some mint sprigs

Mix together the pomegranate molasses with the yogurt and garnish with mint. If you do not have pomegranate molasses, plain yogurt is perfectly fine.